water Archives

Bacon recipes

Mom’s mac n cheese

40 minutes

Italian recipes

Porchetta with Maldon salt

4 hours

Butternut recipes

Butternut fritters with milk syrup

15-20 minutes

Bread recipes

Custard cups

45 minutes

Beef recipes

Jamaican-style oxtail stew

2 hours 30 minutes

Eid recipes

Middle Eastern-inspired trifle

30 minutes assembly time

Butternut recipes

Vegan roast butternut-and-chickpea curry

55 minutes

Christmas recipes

Slow-cooked leg of lamb

7 hours

Daltjies (chilli bites) for Ramadan

Serves 8 - 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 - 10 minutes

Ingredients

90 g chana flour
120 g cake flour
1 t ground turmeric (add a pinch of black pepper; it helps with absorption)
1 t leaf masala (heaped)
1/2 onion, grated or finely chopped
1 t salt
1 chilli, finely chopped (optional)
2 spinach leaves or handful baby spinach, finely chopped
1 cup water
2 t baking powder
oil, for deep-frying

Method

1. Sift all the dry ingredients except the baking powder into a bowl. Add the wet ingredients, then add enough water to form a dough with a thick consistency. Add the baking powder.

2. Heat cooking oil until medium hot. Add a teaspoonful of dough to test whether the oil is hot enough. When it rises to the top, the oil is ready.

3. Add tablespoonfuls of dough in batches and fry for 5 minutes, or until golden brown turning both sides. Drain on kitchen paper. Makes approx 20 to 24.

Find more Ramadan recipes here.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Mom’s mac n cheese

Porchetta with Maldon salt

Butternut fritters with milk syrup

Custard cups

Jamaican-style oxtail stew

Middle Eastern-inspired trifle

Vegan roast butternut-and-chickpea curry

Slow-cooked leg of lamb

Soft-boiled eggs with creamy polenta

Caramel iced coffee

Khitchro

Daltjies (chilli bites) for Ramadan

Daltjies (chilli bites) for Ramadan

Ingredients

Method