Easy recipes for any cook: from cheat's meals to cooking from scratch

Cauliflower recipes

Colcannon with spring onion butter

15 minutes

Asian recipes

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Root vegetable

Soetpatat (Stewed sweet potatoes)

45–50 minutes

Bread recipes

Green bean bredie (Groenboontjiebredie)

2–2.5 hours

Lamb recipes

Waterblommetjiebredie

1.5–2 hours

Waterblommetjiebredie

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s soaking time

Cooking Time 1.5–2 hours

Ingredients

500 g waterblommetjies
6 cups cold water
1 T salt
3 T olive or vegetable oil
mutton, lamb knuckles, neck or rib cutlets 1.5 kg
salt and pepper, to taste
1 large onion, chopped
1 cup hot water
¼ t ground nutmeg
4 large potatoes, peeled and cubed
1 lemon, juiced (or a few surings, if you can find some)
cooked rice, for serving

Method

1. Place the waterblommetjies in a large bowl and cover with the cold water.

2. Add the salt and stir gently, then soak for 30–60 minutes to get rid of any sand. Drain in a colander, rinse under cold running water, then set aside.

3. Heat the oil in a large, heavy-based saucepan over a moderately high heat and fry the meat in batches until lightly browned on some sides, seasoning with salt and pepper as you go. Remove from the pan and set aside.

4. Reduce the heat to medium, add the onion and fry until soft and translucent. Return the meat to the pan and add the hot water and nutmeg. Bring to a simmer with the lid on, then cook over a low heat for about 1 hour.

5. Add the potatoes and waterblommetjies and cook for a further hour or until the potatoes are soft and the meat is very tender. Serve warm with cooked rice.

Find more South African recipes here

Extracted with permission from Timeless South African by Ilse van de Merwe

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Waterblommetjiebredie

Waterblommetjiebredie

Ingredients

Method