Hi [[name]]
The first quarter of the year is almost over. We can officially stop saying ‘Happy New Year’ to our friends because we are deep within 2023 now. We hope you’ve been resting and hydrating well, if not, this is a great opportunity to start.
Download the April Newsletter and let us know what you think on our Social Media Platforms.
With Love from the Twins.
Hi [[name]]
March this 3rd month of 2023. Awaken your soul and remind you to
celebrate the season with renewed hope and joy. This is the best time to
adjust your yearly goals and vision, make realistic plans and just be amazing.
We have some exciting content lined up for you guys this season, so if you don’t follow us on Instagram yet… what are you waiting for?
Download the March Newsletter and let us know what you think on our Social Media Platforms.
With Love from the Twins.
Interview With Entrepreneur Chefs Tebo and Lebo Ndala. In a competitive industry such as the food industry, young entrepreneur chefs Tebo as Lebo Ndala have been able to find success and they are determined to show young people that this is an Industry they can also make it with enough passion. Despite facing challenges in the early stages of their career as well as business, they admit that their journey in the food industry has been rewarding….
Click here to read the full article
5 Fun Facts That You Need To Know About Twin Chefs, Tebo And Lebo Ndala who hail all the way from Mamelodi, Pretoria. At just 28, Tebo and Lebo are making their mark in the food industry in South Africa, having started their career early on. The duo own a brand called ‘With Love from the Twins’. Apart from being chefs, they have authored a book, they are nutritionists, pop up restaurateurs and digital marketers……
Click here to read the full article
Hi [[name]]
It’s a brand-new month. The final chapter of 2022. We can literally begin our countdown to 2023 now! What a year it has been.
We hope that the rest of the year is the best part of your year.
May this last month be everything you hoped and prayed for.
There’s so much to look forward to: The festive season, holidays, Christmas carols, travelling, family and friends, delicious food, time-off…
We wish you nothing but the best.
Download the December Newsletter and let us know what you think on our Social Media Platforms.
With Love from the Twins.
Hi [[name]]
Can you believe we only have two more months left of this year?
Where has the time gone?
If you’ve walked around any mall, you would’ve noticed all the
Christmas decorations going up. Yep, it’s already that time of
the year again.
We are slowly getting into the festive mood, and since the Americans
will be celebrating thanksgiving soon, we thought why not have our very own ‘friendsgiving’ celebrations right here in Mzansi.
Download the November Newsletter and let us know what you think on our Social Media Platforms.
With Love from the Twins.
Hi [[first_name]],
The flowers are blooming, the birds are singing, the sun is shining. It’s going to be
a beautiful month. Actually, it’s going to be a beautiful rest of the year. We are
excited to see what the rest of 2022 holds. We are excited to embrace a new
season.
Download the September Newsletter and let us know what you think on our Social Media Platforms.
With Love from the Twins.
1 avocado
1 tsp lemon juice
salt & pepper
4 slices sesame bread, toasted
2 tomatoes, sliced
1 cup rocket leaves
olive oil, for drizzling
1 Tbls white wine vinegar
4 large eggs
In a medium pan, bring water to a simmer, add vinegar. Stir the
water to make a vacuum in the center, Slowly break an egg into
the center of the water. Cook egg for 1-2 minutes or to your
preferred done-ness. Remove egg with a slotted spoon. Repeat
process until all the eggs are cooked.
Mash avo with some lemon juice. Season with salt& pepper.
Spread avo onto toast, top with tomato and rocket leaves.
Drizzle with oil. Top with a poached egg. Season and serve
immediately.
Drizzle with balsamic reduction (optional).
1 cup self-raising flour
1 Tbls fish spice
1 cup soda water
oil, for deep-frying
4 fish fillets
Combine flour and fish spice. Make a well in the center and add soda water. Stir to combine.
Heat oil to 190 degrees C. in a large pan Season the fish with salt & pepper, dip into the batter til evenly coated. Deep-fry for 3-4 minutes or until golden brown.
Serve with hot chips and dip.
100g green beans, topped
225g halloumi cheese, sliced length ways
1 small bunch asparagus, sliced
2 courgettes, sliced
2 Tbls olive oil
6 shallots, sliced into rings
200g cherry tomatoes, halved
1 Tbls capers
1/2 bunch oregano
1/2 bunch parsley
Blanch and refresh the green beans. Season the cheese,
asparagus and courgettes, toss in the olive oil and grill on a hot
griddle pan. Cook until nicely charred.
layer all your ingredients on a salad platter. Finish off with
capers and herbs.
Serve with a vinaigrette.
