Quivertree Publications

« I would recommend this book for all new parents who embark on the transition to solids. I love the way [the authors] incorporate key development principles into the book in a way that is easy to understand and relate to. «  Claudia M. Gold. MD

HURRY! 🏃🏽‍♀️ Only a few of these collectible books left. 👉🏼Click on our link in the BIO to find out where to get them. #cookbooks #photographybook #collectablebooks #obieoberholzer #QuivertreePublications

Today’s post is your last chance for a taster from the MUST have 𝙁𝙤𝙤𝙙𝙞𝙚𝙨 𝙤𝙛 𝙎𝙤𝙪𝙩𝙝 𝘼𝙛𝙧𝙞𝙘𝙖 – 𝙆𝙄𝙏𝘾𝙃𝙀𝙉 𝙎𝙃𝙊𝙍𝙏𝘾𝙐𝙏𝙎, available online or at good book stores. 📖 These cheesy scones are so easy! 🧀 Who doesn’t like a homemade savoury scone to munch when you're feeling peckish! 𝗘𝗮𝘀𝘆 𝗖𝗵𝗲𝗲𝘀𝘆 𝗦𝗰𝗼𝗻𝗲𝘀 The ultimate savoury scones with an a𝗠𝗔𝗜𝗭𝗘ing twist! Makes 9 2 cups (500g) White Star Quick Super Maize Meal + extra to sprinkle 4 tsp baking powder ¼ tsp salt 125g cold butter ½ cup sliced piquanté peppers 1 cup full-cream plain yoghurt or buttermilk 1½ cups grated cheddar cheese 1 cup chopped baby spinach 𝘛𝘰 𝘴𝘦𝘳𝘷𝘦: butter grated cheddar cheese 1. Preheat the oven to 200°C. Grease a large baking tray with cooking spray and lightly dust it with maize meal. 2. In a mixing bowl, combine the White Star Super Maize Meal, baking powder and salt. 3. Grate the cold butter into the maize meal. Using your fingertips, gently rub it until it resembles coarse breadcrumbs. 4. Make a well in the centre of the dry ingredients and add the yoghurt (or buttermilk), grated cheese, chopped piquanté, pepper and spinach. 5. Mix until it all comes together and a soft dough is formed. Don’t overmix. 6. Lightly dust a work surface with maize meal. Transfer the dough to the work surface and gently pat it into a 3cm-thick rectangle. 7. Using a round cookie cutter (or the rim of a drinking glass), cut out 9 scone shapes from the dough and place them on the baking tray. Try not to wiggle or twist the cutter. 8. Place in the oven and bake for 15-20 minutes, or until golden. 9. Serve the scones while they’re still warm, with butter and grated cheese. ENJOY! 𝘋𝘪𝘱 𝘵𝘩𝘦 𝘤𝘰𝘰𝘬𝘪𝘦 𝘤𝘶𝘵𝘵𝘦𝘳 𝘰𝘳 𝘳𝘪𝘮 𝘰𝘧 𝘵𝘩𝘦 𝘨𝘭𝘢

You will never be stuck without party food if you have the cookbook, 𝙁𝙤𝙤𝙙𝙞𝙚𝙨 𝙤𝙛 𝙎𝙤𝙪𝙩𝙝 𝘼𝙛𝙧𝙞𝙘𝙖 – 𝙆𝙄𝙏𝘾𝙃𝙀𝙉 𝙎𝙃𝙊𝙍𝙏𝘾𝙐𝙏𝙎… here is a super quick 𝗬𝗼𝗴𝗵𝘂𝗿𝘁 𝗠𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗧𝗮𝗿𝘁 to delight your guests with. 🥳 𝗧𝗵𝗿𝗲𝗲 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁 𝗠𝗶𝗰𝗿𝗼𝘄𝗮𝘃𝗲 𝗠𝗮𝗿𝘀𝗵𝗺𝗮𝗹𝗹𝗼𝘄 𝗧𝗮𝗿𝘁 🍓This yummy yoghurt tart sets perfectly every time, thanks to the marshmallows! Serves 16 2 packets (200g each) strawberry cream biscuits 2½ packets (150g each) pink and white marshmallows 1½ tubs (1kg per tub) DANONE NutriDay Low Fat Strawberry Yoghurt 𝘛𝘰 𝘴𝘦𝘳𝘷𝘦: ready-whipped cream fresh strawberries, halved mini marshmallows 1. Place the strawberry cream biscuits in a resealable plastic bag and crush them using a rolling pin. 2. Pour the crushed biscuits into a bowl and microwave on high for 45 seconds. 3. Grease a serving dish (20cm x 30cm) with cooking spray. Press the biscuit crumb firmly into the base of the dish to create a tart crust. Put it in the fridge to set. 4. Pour the DANONE NutriDay Strawberry Yoghurt over the marshmallows in a large bowl. Cook the mixture in the microwave on high, stirring every 60 seconds, for about 5 minutes. The marshmallows should be completely melted. 5. Give it a stir to ensure the mixture is thoroughly combined, then pour it over the biscuit base in the dish. 6. Refrigerate for at least 5 hours (or overnight for best results). 7. Once the tart has set completely, slice into squares and decorate each one with a dollop of whipped cream, fresh strawberries and mini marshmallows. Serve, and E𝐍J𝐎Y! Join us on Monday for our last post focusing on 𝙁𝙤𝙤𝙙𝙞𝙚𝙨 𝙤𝙛 𝙎𝙤𝙪𝙩𝙝 𝘼𝙛𝙧𝙞𝙘𝙖 – 𝙆𝙄𝙏𝘾𝙃𝙀𝙉 𝙎𝙃

Sometimes you just need that grab and go breakfast and 𝙁𝙤𝙤𝙙𝙞𝙚𝙨 𝙤𝙛 𝙎𝙤𝙪𝙩𝙝 𝘼𝙛𝙧𝙞𝙘𝙖 – 𝙆𝙄𝙏𝘾𝙃𝙀𝙉 𝙎𝙃𝙊𝙍𝙏𝘾𝙐𝙏𝙎 has the perfect solution… 𝗛𝗮𝘀𝗵 𝗕𝗿𝗼𝘄𝗻 𝗤𝘂𝗶𝗰𝗵𝗲 𝗖𝘂𝗽𝘀 (𝘃) Fill these crispy treats with whatever extras you have in the fridge - it’s the ultimate loaded brekkie! 🥚 Makes 12 2 cups grated sweet potato (or normal potato) 1 tbsp oil ¾ cup chopped mushrooms ¾ cup chopped spinach ¼ cup chopped red pepper ½ cup crumbled feta cheese ¾ cup grated cheddar cheese ¼ tsp each salt and pepper ½ cup NESTLÉ Cremora Original 4 eggs To serve: sweet chilli sauce 1. Preheat the oven to 170°C. Grease a 12-hole muffin tin with cooking spray. 2. In a bowl, combine the grated sweet potato with the oil and mix until well coated. Divide the sweet potato mixture evenly between the muffin holes, using a spoon to press it up the sides and over the base to form the cup crust. 3. Place in the oven to bake for 10-12 minutes. 4. Combine the mushrooms, spinach and red pepper in a bowl. Crumble in the feta and cheddar cheese, and add the salt and pepper. 5. When the cup crusts are baked, remove from the oven and divide the filling mixture evenly between the muffin holes, filling each about three-quarters full. 6. In a mixing bowl, combine ¾ cup of hot water with the NESTLÉ Cremora powder and whisk well, ensuring that the mixture is well combined and lump free. Set aside to cool. 7. Add the eggs to the cooled mixture and whisk well until smooth. Pour evenly over the filled muffin cups. 8. Place the muffin tin back in the oven and bake at 170°C for 20 minutes or until the quiches are cooked through and the tops are golden. 9. Remove from the oven and leave them to cool for 5 minutes. 10. Using a small knife, gently loosen each cup from the muffin tin and place on a platter (

Welcome to 𝙁𝙤𝙤𝙙𝙞𝙚𝙨 𝙤𝙛 𝙎𝙤𝙪𝙩𝙝 𝘼𝙛𝙧𝙞𝙘𝙖 – 𝙆𝙄𝙏𝘾𝙃𝙀𝙉 𝙎𝙃𝙊𝙍𝙏𝘾𝙐𝙏𝙎. Let's whip up magic in minutes with..... 𝗣𝗜𝗭𝗭𝗔 𝗖𝗨𝗣𝗦! All your favourite flavours in a super easy, super snackable cup form! Each variation makes 12 12 slices SASKO Premium Slices White Bread 1 tbsp butter, melted ¾ cup tomato purée 2 cups grated cheddar or mozzarella cheese 𝘍𝘰𝘳 𝘵𝘩𝘦 𝘏𝘢𝘸𝘢𝘪𝘪𝘢𝘯 𝘱𝘪𝘻𝘻𝘢 𝘤𝘶𝘱𝘴: 1 cup diced ham 1 cup diced pineapple 𝘍𝘰𝘳 𝘵𝘩𝘦 𝘣𝘢𝘤𝘰𝘯 & 𝘧𝘦𝘵𝘢 𝘱𝘪𝘻𝘻𝘢 𝘤𝘶𝘱𝘴: 1 cup crispy fried bacon bits 1 cup crumbled feta 1 cup diced piquanté peppers 𝘍𝘰𝘳 𝘵𝘩𝘦 𝘧𝘰𝘶𝘳 𝘴𝘦𝘢𝘴𝘰𝘯𝘴 𝘱𝘪𝘻𝘻𝘢 𝘤𝘶𝘱𝘴: 1 cup diced mushrooms 1 cup diced green pepper 1 cup black olives, pitted and sliced thinly 1 cup diced salami 𝘍𝘰𝘳 𝘵𝘩𝘦 𝘮𝘢𝘳𝘨𝘩𝘦𝘳𝘪𝘵𝘢 𝘱𝘪𝘻𝘻𝘢 𝘤𝘶𝘱𝘴 (𝘷): 12 cherry tomatoes, halved ½ cup basil leaves 1. Preheat the oven to 180°C. Grease a 12-hole muffin tin with cooking spray. 2. Using a large cookie cutter, cut out 12 circles from the slices of bread (big enough to line the muffin-tin holes) . 3. Press the bread rounds into the holes to form ‘cups’ and brush with melted butter. Bake for 5-10 minutes, until just toasted. 4. Spread 1 tablespoon of tomato pureé into each toasted cup. 5. Sprinkle grated cheese equally into each cup. 6. Place desired toppings over cheese. 7. Place the muffin tin back in the oven for 10-15 minutes, or until the cheese is golden and melted. 8. Arrange on a platter, garnish with fresh basil, and E𝐍J𝐎Y! Keep following our page for Monday’s yummy dinner recipe. 𝙁𝙤𝙤𝙙𝙞𝙚𝙨 𝙤𝙛 𝙎𝙤𝙪𝙩𝙝

A perfect Christmas gift for garden enthusiasts, 𝙍𝙚𝙢𝙖𝙧𝙠𝙖𝙗𝙡𝙚 𝙂𝙖𝙧𝙙𝙚𝙣𝙨 is a captivating coffee table book that delves into insightful conversations with the passionate owners of these extraordinary private gardens. Through engaging dialogues, the book unveils the rich histories behind the gardens, where the owners' personal journeys come to life. Amidst tales of trials, tribulations, and triumphs, the narrative sheds light on the intricate and inspiring stories that have shaped the creation of each unique garden. Available online or at all good bookstores. #QuivertreePublications #booklovers #QuivertreeChristmas #naturelovers #christmasgiftideas #BookMagic #gardeners #exteriordesign #outdoors #lanscaping #garden #houseandgardensa #greenfingers #nature #NatureLovers #collectablebooks #BookRecommendation #landscaping #gardening #gardens #gardendesign #gardenlife #loveplants #landscapedesign #remarkablegardens