This banana and berry sorbet is the perfect refreshing treat to have on a hot summers day. It needs to freeze overnight so plan to make it in advance!

SERVES 6 // COOK TIME 65 mins + over night

INGREDIENTS
4 bananas, peeled and sliced
1 cup mixed frozen berries
150 ml Greek yoghurt
3 tsp honey
1 tsp vanilla essence
Mixed berries, to garnish
Mint, to garnish

METHOD
1. Place the bananas in the freezer for an hour to harden.
2. Place the frozen bananas, berries, yoghurt, honey and vanilla essence in a food processor and process until smooth. Transfer to a container and freeze overnight.
3. Serve in scoops and garnish with mixed berries and mint.

Screaming for ice cream? Try our granadilla ice cream cake with a hot cross bun crust!

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These protein peanut-butter cups are delicious and nutritious! So if you’re craving something sweet but don’t want to be too unhealthy, these are perfect!

SERVES 12// COOK TIME 30 min

INGREDIENTS
1 ½ cups dark chocolate chips
1 tbsp coconut oil
¼ cup smooth peanut butter
2–3 tbsp vanilla protein powder

METHOD
1. Fill a muffin tin with paper muffin liners.
2. Place the chocolate chips and coconut oil in a bowl. Melt in the microwave, stirring every 30 seconds, until smooth. Add 1 tbsp water if it does not turn smooth and glossy.
3. Scoop 2 tsp melted chocolate into each muffin liner. Freeze for 10–15 minutes, until the chocolate hardens.
4. Combine the peanut butter and protein powder in a bowl to form a soft doughy mixture. Scoop out about 1 tsp at a time and roll into balls.
5. Place a peanut butter ball on top of each hardened chocolate layer, carefully flattening it with a finger. Top with another 3–4 tsp melted chocolate.
6. Freeze peanut-butter cups for a further 10–15 minutes, until completely set.

Recipes & styling  Amerae Vercueil
Photography  Andreas Eiselen

For another delicious but nutritious treat, try our Gooey espresso and dark-chocolate date bars

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These choc-chip chickpea brownies are packed with plenty of goodness so even though you’re having a treat you’re also being healthy!

SERVES  9 // COOK TIME 1 hour

INGREDIENTS
2 × 400 g tin chickpeas, drained and rinsed
1 cup peanut butter
1 cup honey
½ cup coconut sugar
2 tbsp almond milk
4 tsp vanilla essence
1 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chocolate chips, plus to decorate
Sea salt, to decorate
Dark chocolate, to decorate

METHOD
1. Preheat oven to 180°C and grease a 20 cm2 baking tin.
2. Place all ingredients, except the chocolate chips and sea salt, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate and raw caramel (see Healthy banoffee pie). Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography Andreas Eiselen

Desserts don’t have to mean unhealthy treats! These double-thick strawberry milkshakes are a healthy option for any day of the week.

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Desserts don’t have to mean unhealthy treats! These double-thick strawberry milkshakes are a healthy option for any day of the week.

MAKES 2 // COOKING TIME 10 min

INGREDIENTS
1 cup frozen banana chunks
2 cups frozen strawberries
1 cup low-fat milk
To serve
2 fresh strawberries

METHOD
1. In a blender, pulse the banana, strawberries and milk until the milkshake is smooth, frothy and thick; approximately 2 minutes.
2. To serve, pour the shakes into tall glasses and top with a fresh strawberry.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

For something a big more indulgent, try our Milo milkshakes!

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How do you like this winter warming healthy dessert? The fibre found in wholegrains, such as oats, helps to keep you fuller for longer and lowers the risk of obesity That’s why we have plenty of it, and other yummy ingredients, in our crumble-filled apples.

SERVES 4 // COOKING TIME 50 mins

INGREDIENTS
4 large apples, peeled
1 cup rolled oats
½ cup unsweetened apple sauce
2 tbsp honey
1 tsp vanilla essence
1 tsp lemon zest
½ tsp ground cinnamon
½ tsp ground nutmeg
2 tbsp raisins
2 tbsp chopped walnuts
2 cups plain yoghurt
1 cup blueberries

METHOD
1. Preheat oven to 190°C.
2. Hollow out the apples, leaving the bottoms intact to create a well to hold the filling. Place in an oven proof dish.
3. Place the rolled oats, apple sauce, honey, vanilla essence, lemon zest, cinnamon and nutmeg in a bowl. Add the raisins and walnuts and mix well.
4. Fill each apple with some of the oat mixture. Bake for 40 minutes, or until the apples are soft.
5. Mix together the yoghurt and blueberries in a small bowl and serve with the baked apples.

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They came. They cooked. They conquered. That is the motto of twins, Lebo and Tebo, who are cooking their way through the kitchens of Pretoria with their success in hosting pop-up dinners for those who enjoy quality food in the comfort of their own homes. In addition to that, they are regular contributors to food magazines, have cooked for the folks over at Top Billing and have been featured on The Gareth Cliff Show at cliffcentral.com.

We sat down with these two bubbly chefs, who have studied in Stellenbosch and the United States, to learn a little more about what it is about food that makes them so passionate about cooking and staying balanced.

By Jana du Plessis

Q. Where did your love for food start, and has it always been the two of you in the kitchen?

A. It came from our mom who is an amazing cook, she used to cook for us all the time. Sometimes she’d allow us to mix the cookie dough while she was baking. It’s always been both of us in the kitchen as we would rather have watched someone cook than watch cartoons! Once we grew older my mom let us take over the baking duties of the house and it’s been a baking party ever since.

Q. How would you describe your approach to cooking and the type of food you love to cook?

A. We see cooking as a ‘woooh-saahhh’ moment. It’s so relaxing and calming. We love being creative and experimenting with food; we love mixing two cultures and cuisines when we cook, like adding an East African twist to a local South African dish.

Q. Hosting a kitchen pop-up must be quite a high pressured environment. What is the energy like in the kitchen when cooking for these events? And how do you deal with any on-site disasters or mishaps?

A. We love the pop-ups! The fun thing about them is that we get to work and cook in different kitchens which is always very interesting. For at least the first hour we don’t know where everything is, but (luckily) we are very calm people, and two brains are always better than one, so it’s never a stressful situation. With just the two of us in the kitchen, we always tell each other funny stories while we cook, turning it into quite the a cooking party. Any disasters? Again, we try not to panic and, like any good chef, we’ll make another plan and we’ll probably scratch the (disastrous) item from the menu and come up with something else.

Q. What is your favourite food story – be it funny, nostalgic or significant in any other way?

A. Our ultimate food story has to be our Thailand visit. On the last day of our trip, we went to Bangkok to learn how to make Thai green chicken curry from scratch. We had a chef on site who was guiding us, but they mostly let us do our own thing. Now, the one twin (clears throat Tebo) decided to put way too much green chilli in her curry because she thought she could handle it. Long story short, she was sniffing through her entire meal because her tongue was burning so much, but to our surprise, she finished her meal! That’s where our absolute love for Thai cuisine came from – there’s nothing better than learning how to make a dish, with raw, fresh ingredients in its country of origin. Amazing!

Q. Even though you’re chefs, you like to keep fit and healthy. What are your tips to eating healthily but still keeping it delicious?

A. Yes, we absolutely appreciate our bodies and try to take very good care of them. Our tip is to eat wholesome most of the time. Fresh food that doesn’t need to be cooked for a long time or doesn’t have more than five ingredients is what we aim for. Try to keep it simple and stay away from too much heavy and starchy food. Drink lots of water and have one treat meal a week, for extra motivation.

Q. What is your go-to recipe for a healthy dessert?

A. Our favourite healthy dessert would have to be our ABC home-made froyo. It’s as easy as the name suggest and only requires four ingredients.

A, B, C froyo
INGREDIENTS
1 tub double-cream plain yoghurt
250g berries, frozen
¼ cup honey
Mint, to garnish

METHOD
1. In a blender, blitz the yoghurt, berries and honey together.
2. Transfer the yoghurt mixture to a sealable plastic container and freeze for 5 hours or until completely frozen.
3. To serve, garnish with fresh mint.

Q. If there is only one dish you can make for the rest of your life, what would it be?

A. Hmmm, that’s a tough one. We’d have to go with a Thai green chicken curry and rice. Yummy and simple!

There you have it! For more of Tebo and Lebo’s delicious recipes and amusing ramblings, visit their blog at withlovefromthetwins.com.

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