Tipsy Tarts Deli

  These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal. Boil baby potatoes in a pot for 18 minutes. Lay out on a tray and smash - I use a glass tumbler. Season with smoked Paprika and garlic powder Drizzle with olive oil. Bake for 20 mins Garnish with chopped parsley and serve.

What to Know About Visceral Fat Visceral fat is the fat that surrounds our organs, it is deep inside the abdomen and it cannot be seen. The higher your percentage of visceral fat the more likely you are to develop chronic conditions like type 2 diabetes mellitus, heart disease, fatty liver disease and stroke. Visceral fat can wrap around your internal organs and release chemical signals that cause inflammation and damage your metabolism, raising blood sugar levels and insulin secretion. When this happens, you can develop metabolic syndrome, which is a form of pre-diabetes. High amounts of visceral fat increase the risk for diabetes, cardiovascular disease, and cancer — as well as obesity. How to Tell if You Have Visceral Fat When too much visceral fat grows, however, it grows it causes your belly to protrude. You may notice a growing waist circumference, so you need a larger waist size for pants. Similarly, when you lose visceral fat, your waistline shrinks, and your belly pouches out

INGREDIENTS 2 (15-ounce cans) chickpeas, drained with liquid reserved ⅓ cup chickpea liquid, or more, as needed ½ cup tahini ¼ cup olive oil 2 lemons, juiced 2 garlic cloves 1 teaspoon cumin ½ teaspoon kosher salt GARNISH extra-virgin olive oil paprika freshly chopped parsley INSTRUCTIONS Add all the ingredients to a high-powered blender and secure the lid.  Turn the blender on high for 30 seconds (or more for a creamier texture)   Add more chickpea liquid, if desired, for a softer hummus. Add the hummus to a small serving bowl and garnish with olive oil, paprika and fresh parsley. L

Warm beetroot, orange & haloumi salad This vegetarian salad mixes salty haloumi with the sweetness of beetroot and orange. Preparation Time 20 minutes Cooking Time 65 minutes Ingredients (serves 4) 3 medium beetroot, ends trimmed 3 oranges, peeled, white pith removed 2 tbs extra virgin olive oil 150g baby spinach leaves 1 x 250g pkt haloumi, drained, thinly sliced crossways Method Preheat oven to 200°C. Wrap each beetroot in foil. Place in a roasting pan. Roast for 1 hour or until the beetroot is tender when pierced with a skewer. Set aside for 15 minutes to cool. Wearing gloves to avoid staining your hands, peel the beetroot and cut into wedges. Meanwhile, holding the oranges over a bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Use your hands to squeeze the remaining juice from the flesh into the bowl (you will need 80ml/1/3 cup juice). Add the oil and whisk until combined. Season with salt and pepper

KIDS' FAVOURITES Gratinated Macaroni Cheese Ingredients   This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce Heat milk in microwave (easiest) or on stove. Melt butter over low heat in a saucepan. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish. Pour in hot milk and stir until thick. Add seasoning. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese. Granite Cook the macaroni in salted water according to package instructions. Drain well. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place o

Potroast Beef INGREDIENTS 1,5 Kg Beef 2 Carrots 1 Onion, quartered 2 Beef Stock cubes Tot Brandy 1 Tbl oil Flour to rub METHOD Heat oil in pot and brown beef. Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper. Cover and cook for 1 hour. Remove from stove but leave covered. Use juice for gravy. Slice beef thinly. Place in casserole dish. Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper. Boil Pour grave over meat. Put lid on casserole and put in oven at 120 deg C. Serve with roast potatoes/mash, peas and gravy.    

TACO SALAD Ingredients 1 1/2 pounds ground beef, browned and drained 1 16 ounce can red kidney beans, rinsed and drained 1 head lettuce, shredded 1 pound cheddar cheese, grated 4 tomatoes, diced 1 10 ounce bag GF corn chips, crushed Directions Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve. OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a