brown sugar Archives

Nightshade recipes

Mini potato pizzas

10 minutes

Fish recipes

Pickled fish sliders

10 minutes

Picnic recipes

Open sausage rolls

10 minutes

Berry recipes

Black forest sorghum brownie sundae

40 minutes

Beverage recipes

Gemere

15 minutes

Cake recipes

Fudgy chocolate cake

1 hour

Chuckles recipes

Chuckles éclairs

15 minutes

Cake recipes

Tiramisu-inspired brown butter chocolate brownies

1 hour

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Raw butternut salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the gochujang dressing, whisk:

2 T Woolworths Asian gochujang paste
1 T brown sugar
2 T rice wine vinegar
3 T vegetable oil
1 t sesame oil
2 T soya sauce
2 garlic cloves, grated
1 x 2 cm ginger piece, grated

For the salad:

2 large butternuts, peeled
100 g Woolworths firm yuzu-flavoured tofu, sliced
a handful fresh mint

Method

1. Chill the dressing until ready to use.

2. Halve and seed the butternut. Using a vegetable peeler or mandolin, shave the butternut into long, thin slices. Arrange on a platter.

3. Scatter over the tofu, spoon over the dressing and tear over the mint.

Cook's note: Roll the salad into rice paper rolls to serve with a peanut dipping sauce as an impressive summer meal.

Find more butternut recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Humongous lemon-and-ricotta tart

Upside-down brown butter-and-polenta nectarine cake

Mini potato pizzas

Pickled fish sliders

Open sausage rolls

Black forest sorghum brownie sundae

Gemere

Fudgy chocolate cake

Chuckles éclairs

Tiramisu-inspired brown butter chocolate brownies

Shortrib adobo with ting

Raw butternut salad

Raw butternut salad

Ingredients

Method