Eat the rainbow in this bright and flavorful salad that’s filled with anti-oxidant rich beetroot, sweet bursts of orange, crunchy nuts and creamy feta. Process Step 1: Cook the beetroot Preheat the oven to 180°C. Season the beetroot with some balsamic, salt, pepper and wrap …
This is a great recipe for any bits of crunchy vegetables like carrots, greenbeans or cauliflower and can be the perfect condiment to a meal. Fermented pickles store well in the fridge and gradually improves in flavour the longer its in the brine. Process Step …
Layers of vegetable goodness baked in a rich tomato sauce is perfect for a meatless dinner.
Step 1:
Prepare the vegetables by washing and slicing tomoatoes, zucchini, one onion, aubergines and sweet potatoes thinly with either a mandoline or knife. Try to keep the slices the same thickness. Set aside the vegetables whilst you prepare the tomato sauce.
Step 2:
Grate the other onion and garlic and sauté in some olive oil in a saucepan over medium heat. When translucent and turning slightly brown, add the puréed tomatoes, salt, pepper and thyme. Cook for about 10 minutes over a low heat until slightly reduced.
Step 3:
Preheat the oven to 180°C.
Step 4:
In a baking dish, layer in some tomato sauce and then arrange the sliced vegetables, finally spoon over the remaining tomato sauce and bake for 45 minutes until the vegetables are completely cooked.
Serve with rice or flatbread.
Endearingly known as “pampoen koekies” in South Africa, these fritters combine pumpkin in a sweet batter, fried until airy and cloud-like then covered in a rich salted caramel sauce. Ingredients Fritters 1 cup pumpkin puree 1 cup self-raising flour 1/4 cup brown sugar 1/2 tsp …
Preheat the oven to 190°C and brush the baking pan with a little melted butter.
Sift the flour, salt, polenta and sugar into a bowl and make a well in the middle. Pour in the corn, melted butter, egg and yogurt and mix together until well incorporated.
Pour into the baking pan and bake for 45 minutes until golden brown on the outside.
Turn out the corn bread onto a wire rack and allow to cool.
Serve warm with butter.
My go-to comfort dish that’s creamy and cheesy. Add bacon and mushrooms to make it a main dish or serve with a Sunday roast. Process In a baking tray on a stove-top, fry the onions, thyme and rosemary in olive oil over a low-medium heat …
