1 tablespoon of dark chocolate powder
70g of avocado
300ml to 350ml of milk
70g of Jamco banilla spread
1 ½ tablespoons of honey
Cinnamon
Whizz dark chocolate powder, avocado, milk, Jamco banilla spread, honey, and cinnamon together in a blender until smooth. Pour into glasses and serve
-50g of raspberries
-50g of strawberries
-50g of blueberries
-50g of Jamco banilla spread
-200ml of milk
Whizz raspberries, strawberries, blueberries, Jamco banilla spread, and milk together in a blender until smooth. Pour into glasses and serve.
50g of mango
50g of blueberry
50g of peanut butter
200ml of rice milk
50g of Jamco banilla spread
Whizz mango, blueberry, rice milk, peanut butter, and Jamco banilla spread together in a blender until smooth. Pour into glasses and serve.
50g of mango
50g of pineapple
50g of papaya
50g of Jamco banilla spread
200ml of almond milk
50g of peanut butter
2 tsp of honey (optional)
Whizz mango, pineapple, papaya, almond milk, peanut butter and Jamco banilla spread together in a blender until smooth. Pour into glasses and serve.
Hot sauces are super versatile and a great way to upgrade any barbecue without much effort. Here are 3 ways to use hot sauces at your next barbecue.
If you’re into hot sauce, you know that there’s one for every occasion: the ultimate go-to that goes on top of everything, the one you use exclusively as seasoning, and others that just sit in your pantry because you fell for the pretty packaging. Hot sauces can be used on pretty much anything, but one place where they shine is in barbecues: they make the perfect pair to your BBQ favourites wether that’s grilled meats, burgers, hotdogs, or all the veggies. In the barbecue, hot sauce isn’t just a sauce — it’s the secret ingredient to a memorable meal.
The importance of marinating or brining meats before grilling is high on the list if you’re looking for flavoursome, melt-in-your-mouth meats, or extravagant vegetables. Add your favourite vinegar-based hot sauce to a marinade/brine to help break down the tough meat tissue and tenderise it.
Did you know you can keep that marinade and turn it into a delicious glaze? Place it in a saucepan, add a few tablespoons of sugar to thicken and cook on medium-high heat until it reduces to a thick, glossy, sweet and spicy glaze! Add more hot sauce for flavour if needed. Brush on-top of nearly done meats for an added sweetness and punch-full of flavour.
My favourite way to use hot sauce in dips is to create a “dip board”: different bases and different spice levels to please all palettes, from toddler to crazy level.
-Fig Scotch bonnet and Mustard Sauce
-Blueberry & Banana Scotch bonnet and Mustard Sauce
