With new technologies coming on the market, lives are changing every day. From how we communicate to how we do business, now we can even say to how we eat.

With platforms like Hellofood which is online food delivery service, restaurants are putting their menus at the disposal of customers and they can freely access it from their phone or laptop.

They are embracing new technologies that can boost their sales and market them even further.

We sat down with Mr. Chips restaurant’s manager and owner, Paul SEARBY, a quite popular restaurant in Kigali.

About the increase of Sales

He started to work with Hellofood in May 2014. In the beginning, it was a little bit rocky with the deliveries where the delivery moto guys would take long to get there and the food would get cold.

“The moto delivery guys were few and would take long to get to the restaurant, but the issue got quickly resolved when the moto guys were increased and we would coordinate so that the food gets delivered hot and on time” says Mr. Searby.

He continues saying that with the new facility of food deliveries, the sales have increased from 2% to 67% as people can easily access the food.

So far, the world Cup period was the busiest time for the restaurant as a lot of people would order food to be delivered at their place so they can enjoy the games.

Use of new technologies by the society

Mr. Searby believes that platforms like Hellofood has much potential and that people especially restaurants are warming up to it, understanding it.

Paul Searby advises restaurants owners that are still reluctant about embracing the platforms like Hellofood in their work to view it as another outlet to exploit to introduce their products to the community. It is a good opportunity to adopt.

Regarding the users, he confidently said that the Rwandan Society is taking on the use of new technologies rapidly. They understand it, he continues, especially with Hellofood that is so accessible and user friendly.

The benefits of using online food delivery

The customer can order when they want to and have time to. The customer is able to customize their order the way they like it without errors in communication between the customer and the person taking the order.

On the other side, the restaurant is able to take more orders with less staff. The restaurant does not need a waiter to be on the phone to take the order. The order can go straight to the kitchen.

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Dinning around the fire pit Ruzizi brings you a unique and African feel

Ruzizi Tented Lodge is popular for its menu that gives you the experience of dinning by the campfire amidst the forest sounds of Akagera National Park.

The campfire is designed for tourists to experience a unique and African feel.

“Mealtime at Ruzizi is shared among all hotel guests on a fixed menu while accommodating dietary restrictions,” said Imasy Ramampy, Lodge Assistant Manager.

Dining at night is pleasant when customers surround the fire pit, which is preferred most. Dinner is cooked in the coals of the fire pit.

Among other dining options include guests gathering at 7 PM for pre- drinks while waiting for dinner to be served at 7.30 PM in the dining room.

Freshly prepared dinner comprises of a braai with a selection of beef and salads, a variety of gourmet pizzas, or a selection of potjie dishes, mixed vegetables followed by a desert of the day.

“We also offer breakfast at sunrise over the lake, with the monkeys scurrying around the adjacent trees for entertainment,” said Ramampy.

Breakfast may differ slightly daily but generally consists of local fruits, homemade breads and condiments, and eggs made to order, fresh fruit juice, tea and coffee.

“Packed lunches can also be organized for you if you plan to be in the park, or on the road, but this must be arranged with lodge staff the night before they will be needed.”

Located amidst Akagera National Park, Ruzizi Tented Lodge also offers accommodation to guests staying over for more park experience.

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Although Brochette is French for skewer it is the most typical Rwandan delicacy.

Brochettes are the Rwandan version of Kebabs and they can be found everywhere in the country.

Traditionally they are served as a filling snack accompanied by fried potatoes in a tomato-based sauce

In most cases, Brochettes are made with goat meat, but you can also find brochettes with fish, chicken, liver among others.

The meat is usually cut in quite small pieces, mixed on the skewers only with pieces of onion.

They are rarely very spicy, but if you feel like adding some heat to the meat you can just add some Akabanga, a locally produced chili sauce that is thin and orange.

In this recipe you can substitute lamb for goat meat, and preferably cut the pieces quite large and grill them until they are medium rare rather than well done. You can also marinade the meat in a spicy, tomato sauce for some extra taste.

Among other hot dishes a brochette can be accompanied by Irish potato and you would cook the potatoes in some water first and then fry them in cooking oil so that they are soft on the inside and crisp on the outside or make sure the potatoes are cooked until they begin to fall apart before you fry them as you get more crispy ‘extras’.

Baking the potatoes in the oven with the brochettes, is quite simple and means you cook almost your entire meal in the oven.

Here’s how you can prepare a brochette

Ingredients

For 6-8 brochette:

• 1 kilo leg of lamb, off the bone
• 1 onion

For the marinade:

• 100 g tomato paste
• 2 fresh chilies, such as red chilli
• 1 onion
• 6 cloves of garlic
• 2 table spoons olive oil
• For the tomato sauce:
• 4 medium sized tomatoes (about 500 g)
• 1 bunch of fresh Italian parsley (about 15 g)

For the potatoes

• 800 g potatoes (about 200 g per person)
• salt and pepper
• olive oil

Method

1. Heat oven to 200 C. Cut the lamb into cubes and put aside.

2. Put tomato pure, fresh chilli, one onion, the garlic cloves and the olive oil in a mixer and blend to a smooth paste. Put 4 table spoons of the paste aside in a small pot.

3. Mix the lamb with the marinade and let rest for a while (an hour is good, no need to put it in the fridge).

4. Cut the potatoes in half or in quarters depending on size, place on a baking tray with the flat side upwards, spray or sprinkle with olive oil, salt and pepper.

5. Place in the middle of the oven so that you have enough space to put the brochettes on a tray above later on. Bake for 25 minutes.

6. Cut the onion in small pieces and tread the lamb cubes and onion pieces on skewers, alternating between the two. Place the brochettes on a grill rack on top of a baking tray, and spread any leftover marinade on top of the brochettes.

7. Place the brochettes above the potatoes in the oven when the potatoes have baked for 25 minutes. Turn the brochettes after 7 minutes, and let them cook for another 7 minutes.

8. Then switch to the grill function and grill the brochettes for 3 minutes on each side, or until they have a nice, brown colour. The potatoes remain in the oven the whole time.

9. During the time that the brochettes are in the oven you dice the tomatoes and add to the pot with the marinade you put to the side.

1. Bring to a boil and add the chopped Italian parsley, then let it simmer on low heat until the brochettes and potatoes are done.

1. Serve brochettes, potatoes and tomato sauce with a green salad, or a coleslaw salad which is very popular in Rwanda.

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Serves 2-3

Ingredients:

• 1 small acorn squash
• 2/3 cup frozen corn
• 1/2 cup grated cheese, like cheddar or mozzarella

 Method:

1. Preheat the oven to 400F. Meanwhile, cut an acorn squash in half and scoop out the seeds.

2. Slice a bit off the round side of the squash halves, so they will stand up straight on the baking sheet.

3. Brush liberally with vegetable oil and sprinkle with salt and pepper.

4. Spoon in 1/4-1/3 cup of frozen corn per side (no need to thaw the corn) and top with shredded cheddar cheese (about 1/4 cup per half).

5. Roast until the squash is tender when pierced with a knife and the cheese is bubbling and browned.

6. Cooking times will vary, but a small squash may be done in 45 minutes, whereas a large one may take an hour.

7. I found the cheese browned perfectly after about 50 minutes. If the cheese starts to brown too much for your taste, simply cover the squash loosely with foil.

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Aromas Coffee shop a small eatery on Kimironko opposite Kigali institute of Education is a popular eat out with food especially with its great pastries.

The place has been around for more than a couple of years and has in time developed a loyal clientele that will move from their work places to have a taste of their food. .

Steak Omelette is rolled in all kinds of vegetables, mushrooms and beef

Aromas coffee always strives to re-do its menu and every once in a while, new dishes are added to the existing menus.

The new Aromas Steak Omelette has already captured the appetite of many of the Aromas steadily increasing customer base.

The Aromas Steak Omelette is not like any other omelette like Plain, Spanish or American Omelletes.

The Aromas Vegetable plate is made up of all vegetables and can be served with fries, rice and chapattis

This Omelette is rolled in all kinds of vegetables including mushrooms, carrots, green pepper, onions, beef, and potatoes and topped up with bread sauce, cheese alongside bread. The steak omellete is tasty.  The dish that is good enough to eat for lunch or anytime of the day is Rwf3900.

The Aromas vegetable plate is made up of all vegetables and can be served with fries, rice and chapattis

The Aromas vegetable plate is another addition to the Aromas menu. The meal is made up of vegetables like peas, mushroom, carrots, and green pepper. It is made in cream fresh sauce and can be served along with French fries, rice and the most preferably chapattis. The dish costs is Rwf3000.

The Aromas special birthday cake is on the list of the new menu. The cake is made of vanilla and strawberry and a taste on a piece gives you the feeling it is one of the great pieces.

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Tandoori is enjoyed from Pakistan to India even, as far as the tiny island country of Palau, way out in the Pacific.

 To eat proper tandoori, you need a tandoori oven. These cylinders of shimmering heat create addicting char-grilled flavor while retaining perfect moisture.

 At home you can approximate the flavor of good tandoori in your regular oven or on the grill.

 Try this marinade next time you bake or grill fish (and even chicken).

Ingredients:

• 3-4 lbs fish like cod, salmon … or even chicken
• Tandoori Marinade
• 1 cup yogurt
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 4 cloves garlic, crushed
• 2 tsp fresh ginger, peeled and grated
• 2 tsp paprika (for mild)
• 1 Tbsp. garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne (for heat, optional)
• salt, to taste

Method:

1. Gather your spices, garlic and ginger.
2. Mix them with yogurt, lemon juice, and vegetable oil.
3. Instead of using food coloring to dye tandoori, you can add more paprika to make the tandoori marinade more red. It’s all natural and totally yummy.
4. Spread the marinade on the fish, cover and refrigerate for 30 minutes-1 hour. Chicken can be marinated in this way overnight.
5. Cook as desired either in the oven or on the grill.
6. Preheat the grill over high, then reduce heat when you add the fish.
7. Be sure to rub oil on the grates at least 10 times, until shiny black.
8. Don’t fuss with the fish – if it resists at all it isn’t ready to turn yet.
9. Start serving side down, so the pretty grill marks show better, the second side never seems to get as good of a sear.
10. Enjoy the subtle heat of cumin, coriander, garam masala, and paprika and those grill marks.
11. If you want to bake the tandoori, the best international recipe suggests baking at 500F on a lined baking sheet with wire rack, this way the heat gets all around the fish and chicken).
12. You turn halfway through and top with more marinade.

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Finding a serene place to dine in Remera commonly known as Giporoso is not an easy task considering how chaotic and busy the place is. However, Viva Restaurant seems to be defying the odds.

Anyone who knows Kigali city well enough is sure to have been to, or at least heard of a place called Giporoso-Remera. This place can best be described as one of the places in Kigali that will serve you with the right experience to make you love or hate the city of Kigali in equal measure

The daily buffet is made up of local dish

Near the taxi Park, Viva Restaurant is in a nook besides the Bank of Kigali Bank and owned by Viva Supermarket. The place seems to be attracting a good number of clientele some of who despise the Giporoso area saying it is a place for young and restless with just its low fat good food.

To begin with, Giporoso like many others has two operating systems, the day system and the night system.

The day system; this is the commercial session of Giporoso and involves everyone. From the highly insulting Bodaboda dudes to men in well pressed trousers or women in classy knit skirts or some university babe scrolling away on some high tech gadget and constantly blushing away some imaginary fly, Giporoso is always a hub of activities during the day.

The viva cocktail flesh juice

Well, Viva Restaurant offers different services including daily buffet, boil and Gatogo alongside bar and menu ordering with no oil in the majority of the foods and a little oil to the food that cannot be prepared without cooking oil.

The buffet that goes for Rwf2000 includes most of the Rwandan food like rice, banana, chips, yams, potatoes, cassava, and pumpkins with beef, vegetables, peas and beans.

The viva cocktail flesh juice with no sugar, but good to gulp. Alongside the Buffet, there is always soup either for mushrooms, fish or vegetables; there are salads and desserts of good fruit.

The Viva special salads for Rwf2000 and viva cocktail Juice offered at Rwf2500. Other services include bar services in the evenings. They also provide BBQ with chicken, fish, beef and pork.

The soft drinks and water goes Rwf500. Viva Restaurant has the biggest and well-guarded parking lot for its clients.

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Pumpkins combined with butternut squash and peanut butter has a great taste.

The flavor is like a ghost of peanut butter, with a cheery sprinkling of salt, on the sweet squash. It’s the perfect sweet/salty combo.

Serves 2-4

Ingredients

• 1 butternut squash
• 1/4 cup creamy peanut butter, or to taste (natural preferred)
• warm water, to thin as needed (optional)
• salt or sugar
• Garnish: crushed peanuts, as desired

Method

1. Peel, cube and steam butternut squash for about 30 minutes. Be sure to cook it until extremely tender, to ensure a smooth mash.

2. Next, mash the peanut butter into the squash directly with a little salt or sugar.

3. Alternatively if your squash seems dry, whisk the peanut butter with a couple of Table spoon water until a smooth sauce is formed.

4. Personally, add water, since that dilutes the flavors.

5. Either way, mash the butternut squash with peanut butter and season with salt or sugar, as desired.

6. To get a silky smooth texture, use an immersion blender.

7. Top with crushed peanuts.

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Ingredients

• 1 hard boiled egg, peeled, diced
• 1 small celery stick, trimmed, diced
• 2 teaspoons low-fat mayonnaise
• 2 teaspoons finely chopped fresh chives
• 40g shaved honey ham
• 4 Wheat 9 Grains crisp breads

Directions

1. Place the egg, celery, mayonnaise and chives in a small bowl and stir to combine.

2. Season with sea salt and freshly ground black pepper.

3. Divide honey ham between Wheat 9 Grains crisp breads. Top with the egg salad. Serve.

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Ingredients

• 500g butternut pumpkin, peeled, cut into 2.5cm cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Moroccan seasoning
• 3/4 cup quinoa, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped preserved lemon (see note)
• 1/2 cup fresh coriander leaves

Directions

1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.

2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.

3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve. 

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This joint looks like your average Kigali eatery, what makes it outstanding is the local fresh food that is served there.

At Nectar Café restaurant you’ll be impressed by their waiters and waitress who are always smartly dressed and attentive.

The manager of the restaurant hangs around to make sure all customers are well catered for.

The buffet consists of all kinds of Rwandan food, especially cooked with no oils

Breakfast is served at only Rwf1000 from early to late morning, a buffet containing Rwandan cuisines and some of cross culture dishes at Rwf1500; Nectar Café has won over town’s most clientele.

Nectar Café and Restaurant offers other like outside catering in different functions like weddings, birthdays and anniversaries.

Nectar Café and Restaurant is located in the lower part of town besides the Agakinjiro.

With bar services and grill in the evening hours with prices which are affordable compared to many eat outs around Kigali city.

Soft are sold at Rwf500.

Nectar Café and Restaurant offers extra special attention to its customers though order and delivery service.  All a client does is call and place in an order of which will be delivered wherever client wants without extra pay.

RATING

Staff: Warm &friendly

The good: Tasty food, reasonable prices

The bad: Can get a little crowded during peak hours

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Ingredients

• 2 tablespoons olive oil
• 1.5kg boneless pork neck, (see note) trimmed, tied with kitchen string at 3cm intervals
• 1 leek, thinly sliced
• 1 tablespoon fennel seeds
• 500ml (2 cups) apple cider
• 600g kipfler potatoes, washed
• 1/4 (225g) savoy cabbage, cut into 3cm wedges
• 80g (1/3 cup) creme fraiche
• 1/4 cup finely chopped flat-leaf parsley

Method

1. Preheat oven to 150C. Heat oil in a large casserole over medium heat.

2. Season pork with salt and pepper, and cook, turning, for 8 minutes, or until browned on all sides. Remove from casserole and set aside.

3. Reduce heat to low. Add leek to casserole and cook, stirring, for 5 minutes or until starting to soften.

4. Add fennel seeds and cook, stirring, for one minute. Return pork to casserole. Pour over cider and bring to a simmer, then cover with a lid.

5. Transfer to the oven and cook for 2 hours. Turn pork over in casserole, then cook, uncovered, for a further 30 minutes.

6. Carefully remove pork from braising liquid and loosely cover with foil to keep warm. Cut potatoes in half lengthwise and add to casserole with cabbage.

7. Place casserole over medium heat and cook, stirring occasionally, for 20 minutes or until potatoes are tender.

8. Remove from heat, stir in creme fraiche and parsley, then season.

9. Cut string from pork, then cut into 2cm-thick pieces. Serve with potatoes and cabbage.

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Ingredients

• 600g lean beef mince
• 1 small zucchini, grated
• 3 green onions, finely chopped
• 80g cup mushrooms, grated
• 1 teaspoon dried mixed herbs
• 2 tablespoons olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 1 medium red capsicum, chopped
• 575g jar tomato pasta sauce
• 1/4 cup chopped fresh basil leaves
• cooked spaghetti pasta, to serve

Method

1. Combine mince, zucchini, green onion, mushroom and dried herbs in a bowl. Mix with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.

2. Heat 1 tablespoon oil in a large nonstick saucepan over medium-high heat. Cook meatballs in batches, turning, for 5 to 6 minutes or until browned. Transfer to a plate.

3. Heat remaining oil in the pan. Add brown onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.

4. Add capsicum. Cook, stirring, for 2 minutes. Add pasta sauce. Bring to the boil. Return meatballs to pan. Reduce heat to low.

5. Simmer, covered, for 20 minutes or until meatballs are cooked through. Stir in basil. Serve meatball mixture with spaghetti.

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• 1 tablespoon olive oil
• 200g bacon rashers, rind and excess fat trimmed, coarsely chopped
• 2 garlic cloves, crushed
• 1/2 teaspoon dried chilli flakes
• 125ml (1/2 cup) white wine
• 350g dried tortiglioni pasta
• 625ml (2 1/2 cups) water
• 250ml (1 cup) passata (tomato pasta sauce)
• 100g bought baked ricotta, thinly sliced
• 1/3 cup fresh continental parsley leaves

Method

1. Heat the oil in a large saucepan over medium-high heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.

2. Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata. Season with salt.

3. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.

4. Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper to serve.

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Vegetarian or meat-eater

This is one of the most open-ended, fluid and emotionally intense debates that we have observed over the last years.

One of the reasons is the diverse range of topics it encompasses, which are still in a way unresolved and these include; health, nutrition, environmental concerns, animal welfare and ethics.

In view of the World Vegetarian Day on the 1st of October, mobile and online food delivery marketplace Hellofoodcollected pros and cons from the greatest debates made on the subject and narrowed them down to the most recurrent but open-ended arguments.

There are health, environmental and ethics considerations, but we think the answer is somewhere in the middle; humans are omnivores – we function best eating both meat and plants.

HEALTH

A vegetarian diet delivers complete nutrition and can provide health benefits.

A vegetarian diet can meet protein requirements, provide all the essential amino acids (the building blocks of protein) and improve health. Studies have shown that a vegetarian diet reduces the risk of various diseases and can also provide all the necessary vitamins, facts and minerals.

VS

Meat is incredibly nutritious

It contains high quality protein, which is crucial for the function of muscles and bones. Meat is among the most nutritious food in the world and these cannot be gotten in any amount of plants.

For example, creatine forms an energy reserve in the muscles and brain and is found only in animal foods. If you want B12 in your diet, which is vital, you’re not going to get it without eating meat, unless you take supplements.

Vitamin A, B and D are commonly found in meat;these vitamins promote good vision, stronger teeth and bones but also support the central nervous system thus promoting mental health as well.

ENVIRONMENT

Being a vegetarian can make a great positive impact on the planet

It protects the soil, conserves water, saves energy and clears the air. Following a vegetarian diet can also reduce the amount of land and oil resources that are being consumed and lessen your carbon footprint on the environment.

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Environmental integrity demands such patterns

It’s the foundational principle of ecological health. Not one single vegetable exists that doesn’t rely on animal or fish manures for fertility. Proper animal management is the best hope for stopping climate change and desertification.

ETHICS

It is unethical to kill animals for food when other options are available

Scientific studies show that animals are sentient beings that experience emotions as well as social relations. They feel pleasure and sadness, excitement and resentment, depression, fear and pain.

VS

Eating meat is not unethical; it is a natural part of the cycle of life

We have been designed by evolution to eat meat and other animal foods.Throughout evolution, humans have been eating meat. Our digestive systems are well equipped to make full use of the healthy fats, proteins and nutrients found in animal foods.

Besides, studies have shown that plants are sentient beings and can also sense emotions like fear. They attack, communicate, respond, and build communities.

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Protea Hotels will invest more than $22 million in opening up a new hotel resort on the shores of Lake Kivu in Western Rwanda.

Stuart Cook, the Managing Director of Protea Hotels East Africa, and Igor Cesar, project manager of Kivu Marina Bay Project, with Ambassador Yamina Karitanyi, head of tourism and conservation at Rwanda development board signed a final deal in Ethiopia, this October 2

The hotel resort, which is expected to be completed in 2016, will be a joint shareholders venture and will be known as the Protea Kivu Marina Resort.

Last week, Protea Hotels East Africa Managing Director penned a hotel development partnership deal with the Diocese of Rusizi and the 7 districts which make up the Western Province of Rwanda.

The new Protea Kivu Marina Resort will offer 76 suites and rooms and a range of leisure facilities to attract more tourist in Rwanda.al guests to this scenic part of Rwanda.

The new resort, when open, will be an ideal base to sail the lake, hike across some of the islands and visit the scenic surroundings of the area with Nyungwe’s primates just an hour’s drive away from the airport.

Protea Hotels, one of Africa’s largest hotel chains and its entry into Rwanda is expected to boost the tourism and hospitality sector setting a competition among the existing hotels.

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Ingredients

• 5 rashers streaky bacon, chopped
• 80g unsalted butter, plus more for coating
• 1 Granny Smith apple, cored, diced (about 1 cup)
• 1/2 medium brown onion, diced (about 1 1/2 cups)
• 3 sticks celery, diced (about 1 cup)
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped fresh sage
• 550g Coles Bakery French Stick, cut into cubes, lightly toasted
• 1 3/4 cups chicken stock
• 3 large free-range eggs
• 2kg Whole Chicken
• 1 tablespoon olive oil

Directions

1. Position a rack in the centre of the oven and preheat to 200C (180C fan-forced). Coat a 20cm x 20cm baking dish with butter.

2. Cook the bacon in a large frying pan over medium-high heat for 3 minutes or until it begins to crisp. Add the butter, apple, onion, celery, garlic and sage.

3. Cook for 10 minutes or until the vegetables are tender. Transfer the mixture to a large bowl and cool slightly. Fold in the bread.

4. Whisk stock and eggs in a small bowl to blend. Fold the egg mixture into the bread mixture. Season the stuffing with salt and pepper.

5. Fill the main cavity of the chicken with one-quarter of the stuffing. Place the stuffed chicken on a baking tray. Rub with the oil and season with salt and pepper.

6. Tie the legs together with kitchen string. Place the remaining stuffing in the prepared baking dish and cover with foil.

7. Roast the chicken for 20 minutes. Place the baking dish of stuffing alongside the chicken in the oven. Roast for about 50 minutes or until the thickest part of the chicken thigh and the centre of the stuffing inside the chicken cavity reach 75C.

8. Remove the chicken from oven and rest for 10 minutes. Meanwhile, uncover the stuffing in the baking dish and continue to bake for about 10 minutes or until the stuffing is golden brown and crisp on top.

9. Remove the stuffing from the chicken cavity. Carve the chicken and serve with the stuffing, sprouts and wedges. 

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Ingredients

• 1 tablespoon dijon mustard
• 1 tablespoon wholegrain mustard
• 2 tablespoons honey
• 1 tablespoon white vinegar
• 1kg Desiree potatoes, peeled, chopped
• 1/2 cup reduced-fat milk
• 310g can corn kernels, drained, rinsed
• 3 green onions, chopped
• 1 tablespoon olive oil
• 6 small (150g each) chicken breast fillets
• 200g steamed green beans

Directions

1. Combine dijon mustard, wholegrain mustard, honey and vinegar in a bowl.

2. Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. Add milk. Mash. Stir in corn and onion. Mix with salt and pepper.

3. Meanwhile, heat oil in a frying pan over medium-high heat. Cook chicken for 7 to 8 minutes each side or until cooked well, basting with half the mustard mixture for the last 2 minutes of cooking.

4. Place beans, mash and chicken on plates. Top with remaining mustard mixture. Serve.

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Cucumbers are very easy to grow and make for a delicious treat, but they can also be used to prevent hangovers, or clean the kitchen sink among others.

 Cucumber Nutrition Facts and Health Benefits

Cucumbers contain most of the vitamins you need every day. Just one cucumber contains vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, folic acid, vitamin C, calcium, iron, magnesium, phosphorus, potassium, and zinc.

 Cucumbers for Energy

If you feel often tired, Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B vitamins and carbohydrates that can provide that quick pick-me-up that can last for hours, not to mention the extra water – this works for people who do not drink enough.

 Un-Fog Mirrors With Cucumber for a Spa-like Fragrance

Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

Rub the sliced inside of the cucumber on the mirror. If you are careful about how you clean your mirror in general, feel free to eat the cucumber after.

 Get Rid of Grubs With an Aluminum Pie Tin

Are grubs and slugs ruining your planting beds? All you need to do is place a few slices of cucumber in a small pie tin, and your garden will be free of grubs and some other pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

Cucumbers to Curb Hunger

Looking to fight off that afternoon or evening snacking crave? Cucumbers have been used for centuries and often used by mostly traders and explores for quick meals to thwart off starvation.

This article explains how cucumbers work to take the edge off your appetite, without adding pounds to your “bottom line.”

 The Secret Super Cleaning Powers of the Mighty Cucumber

Looking for a ‘green’ way to clean your faucets, sinks, or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean; not only will it remove years of tarnish and bring back the shine, but it won’t leave streaks, and won’t harm your fingers or fingernails while you clean. You’ll just have to rinse away the seeds.

 Hangover Cure

Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache-free. Cucumbers contain enough sugar, B vitamins, and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache. On top of that, they’re 90% water, something your body will need after a little too much celebrating.

 Freshen Your Breath—When there is no mint in sight

When you realize you don’t have gum or mints to get ride of a bad breath, take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath.

 Emergency Shoe Polish

If you have an important meeting and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

This obviously works better on high-gloss shoes while more porous surface shoes won’t shine and you’ll need to be sure to wipe away the seeds.

Squeaky Hinge

If you want to fix a squeaky hinge, take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone at least long enough for you to get your hands on a more enduring lubricant.

Steam Away Stress

Stressed out and don’t have time for massage, facial, or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water; the chemicals and nutrients from the cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and students during final exams.

 Magic Eraser

Take the outside of the cucumber and slowly use it to erase the pen writing. The outside of the cucumber also works great on crayons and markers that the kids have used to decorate the walls and when you’re done, you can peel and eat the cucumber for a healthy snack.

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Ingredients

• 5 cups (1.25L) water
• 1 brown onion, halved
• 2 sprigs flat-leaf parsley
• 6 black peppercorns
• 2 (about 500g) chicken breast fillets
• 400g potatoes, peeled
• 1/2 cup (125ml) natural yoghurt
• 1 tablespoon lemon juice
• 2 tablespoons chopped chives, plus extra to garnish
• 1 tablespoon hot water
• 4 celery sticks, trimmed, cut into 4cm-long batons
• 6 small radishes, trimmed, washed, thinly sliced
• 1 bunch watercress, washed, leaves picked

Directions

1. Place the water, onion, parsley, peppercorns and a pinch of salt in a large saucepan over medium heat.

2. Bring to the boil. Add the chicken and cover with a lid. Remove from the heat and set aside for 30 minutes to poach. Remove chicken from the poaching liquid and set aside to cool. Thinly slice.

3. Meanwhile, place the potatoes in a steamer basket over a saucepan of boiling water. Cook, covered, for 10-12 minutes or until tender.

4. Refresh under cold running water, drain well. Set aside to cool slightly. Cut into 2cm-thick slices.

5. Combine the yoghurt, lemon juice, chives and hot water in a small bowl.

6. Place the potatoes, chicken, celery, radish slices and yoghurt dressing in a large bowl and gently toss to coat in the dressing.

7. Divide the watercress between serving plates, top with chicken salad and sprinkle with extra chives to serve.

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