Ingredients<\/strong><\/p>\n4x Diced Potatoes
\n4x Diced or Sliced Carrots
\n2x Diced Onions
\n45ml Olive Oil
\n4x Tablespoons Harvest Table Bone Broth *
\n2x Tablespoons Curry Power
\n1x Tablespoon Harvest Table Tumeric Latte *
\n5x Freshly Chopped Tomatoes
\n2x Tablespoons Tomato Paste
\n15ml Brown or Coconut Sugar
\n4x Cubed Chicken Breasts
\n(or 4x Cups Butternut and Sweet Potato \u2013 for a meatless option)
\n500ml Water<\/p>\n
Method<\/strong><\/p>\n1. Heat the Olive Oil in a heavy-based pot, add the Onion, Harvest Table Turmeric Latte and Curry Powder to the oil. Fry this up until your onion starts to brown.
\n2. Add your Chicken or Butternut and Sweet Potatoes and lightly fry them with the Onion\/Curry mix for 5 minutes.
\n3. Add the chopped Tomatoes and Tomato Paste, add the Sugar to the pot \u2013 stir in and combine the mixture well.
\n4. Add your Potatoes and Carrots to the pot along with the Water and Harvest Table Bone Broth (Add the Bone Broth slowly and sprinkle it into the pot to avoid clumping).
\n5. Combine the ingredients and simmer until your Vegetables are cooked through and the liquid is a thicker, saucier consistency \u2013 this will take approximately 10 minutes depending on the size of your diced vegetables.<\/p>\n
![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/07\/Pic-Two-400x267.jpg\")
<\/p>\n
Vegetable Bake<\/strong><\/h4>\nAdd a little couscous, feta and pumpkin seeds for a delicious next day lunch!<\/p>\n
Ingredients<\/strong><\/p>\n4x Cups of your Favourite Vegetables, Evenly Chopped
\n30ml Olive Oil
\n2x Tablespoons of Harvest Table Bone Broth *
\n2x Tablespoons of Harvest Table Mushroom Powder *
\n1x Tablespoon Mixed Herbs
\n1x Teaspoon Himalayan Salt<\/p>\n
Method<\/strong><\/p>\n1. Add chopped Vegetables, Olive Oil, Mixed Herbs and Salt into a large bowl. Mix together until the Olive Oil and Seasoning has coated your Vegetables properly
\n2. Sprinkle one spoon at a time, of Harvest Table Bone Broth and Mushroom Powder over the Vegetables, mixing it through after each spoon is added
\n3. Cover the base of your baking dish or tray with baking paper and pour your Vegetables onto the tray. It\u2019s important you have one, even layer of vegetables to ensure evenly cooked vegetables and to avoid them becoming soggy
\n4. Bake at 180 degrees for approximately 40 minutes. Cooking time will depend on the size of your chopped Vegetables. Check them with a fork to see if they are done, they should have a nice caramelized glaze, turning light brown on the edge of the Vegetables<\/p>\n
![\"\"](\"https:\/\/getitmagazine.co.za\/joburg-south\/wp-content\/uploads\/sites\/18\/2020\/07\/Pic-Three-400x267.jpg\")
<\/p>\n
Pear and chocolate pudding<\/strong><\/h4>\nThis can be served deliciously on its own or with custard or cream!<\/p>\n
Ingredients<\/strong><\/p>\n125ml Coconut Sugar
\n125ml Brown Sugar
\n2x Eggs
\n15ml Butter
\n250ml Milk
\n30ml Caramel Essence
\n15ml White Vinegar
\n250ml Milk
\n250ml Flour
\n60ml Harvest Table Collagen Powder *
\n5ml Bicarb
\n1ml Salt
\n4x Small thinly sliced Pears, lightly poached or 1x Small tin of Pears sliced or diced<\/p>\n
Sauce<\/strong><\/p>\n60ml Harvest Table Hot Chocolate **
\n90ml Butter
\n75ml Sugar
\n45ml Water<\/p>\n
Method<\/strong><\/p>\n1. Add Cream, Sugar, Eggs and Butter.
\n2. Mix in the Milk, Caramel Essence and Vinegar.
\n3. Combine the Flour, Harvest Table Collagen Powder, Bicarb and Salt into the bowl.
\n4. Use a spatula to combine the wet and dry ingredients.
\n5. Pure the mixture into a round pie dish or 20cm x 20cm baking pan.
\n6. Now place the sliced pears evenly over the top of the mixture.
\n7. Bake at 180 degrees for 25 minutes.
\n8. To make the sauce: Mix together the Water, Sugar, Butter and Harvest Table Hot Chocolate in a small saucepan and heat through until all ingredients are combined and dissolved.
\n9. Once the pudding is baked, poke holes in it with a fork and pour the chocolate sauce evenly over the top of the pudding.<\/p>\n","protected":false},"excerpt":{"rendered":"
Winter is officially upon us and with cold fronts across the country, we\u2019re all in need of a little \u2018soul\u2019 food to warm us up. Catherine Clark (owner and founder of the Harvest Table) offers three family favourites that taste great and boost your immunity too. Winter Curry Pot This easy-to-make dish is even better […]<\/p>\n","protected":false},"author":91,"featured_media":4962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[573],"tags":[382,383,355,336,381,385,173,384],"class_list":{"0":"post-4956","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-catherine-clark","9":"tag-curry","10":"tag-get-it-joburg-south-east","11":"tag-get-it-magazines","12":"tag-harvest-table","13":"tag-pear-and-chocolate-pudding","14":"tag-recipes","15":"tag-vegetable-bake"},"yoast_head":"\n
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<\/p>\n