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Recipes & Articles by TASTE

Cooking with

Whisky oats

15 minutes

Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Chicken recipes

Good old fashioned chicken soup

1 hour

Lemon and bacon poussins with a garlicky sauce

1 hour

Organic white fig

Torn salad

Braai recipes

Stuffed butternuts, potatoes and sweet potatoes on the braai

40 minutes

Home-made tomato sauce

10 minutes

Carrot recipes

Spiced beef patties with carrot-coriander couscous

30 minutes

Deconstructed bobotie

40 minutes

Gnocchi recipes

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Roasted vegetables in sherry vinegar dressing

20 minutes

Roasted vegetables in sherry vinegar dressing

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g mixed vegetables
1 garlic, crushed
1/2 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and milled black pepper

Method

Roast vegetables at 200°C for about 30 minutes.
Mix together garlic, vinegar, lemon and olive oil. Season to taste. Pour over warm roasted vegetables.
Toss and serve hot or at room temperature.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Recipes & Articles by TASTE

Whisky oats

Cass Abraham’s Cape Malay lamb curry

Good old fashioned chicken soup

Lemon and bacon poussins with a garlicky sauce

Organic white fig

Torn salad

Stuffed butternuts, potatoes and sweet potatoes on the braai

Home-made tomato sauce

Spiced beef patties with carrot-coriander couscous

Deconstructed bobotie

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Roasted vegetables in sherry vinegar dressing

Roasted vegetables in sherry vinegar dressing

Ingredients

Method