Beetroot Kvass

An age-old beetroot tonic, for those afflicted with that most contagious of ailments – the modern fermenting fever.

Stuffed Hungarian Peppers (Capsicum)

Preheat over to 180 degrees celsius. Wash capsicums. Cut off tops and remove seeds. Season cavities lightly with salt and pepper. Put capsicum tops aside for decoration later. Add onion, mince meats, rice, egg, parsley, paprika, salt, pepper and garlic. Mix well. Stuff capsicums lightly with meat mixture because rice will expand. If you have […]