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

Butternut recipes

Maple syrup-roasted carrots and chilli wedges with pork bangers

40 minutes

Egg recipes

Soft-poached egg with creamed-feta and-olive toasts

10 minutes

Scone recipes

Sun-dried tomato scones with olive butter

25 to 30 minutes

Doughnut recipes

Roosterbrood

10 to 15 minutes

Roosterbrood

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes, plus 1 hour proving time

Cooking Time 10 to 15 minutes

Ingredients

1 kg cake flour
1 x 7 g sachet instant yeast
60 g sugar
½ t salt
2 T olive oil

Method

Using a blender, mix together the flour, yeast, sugar, salt and oil, then, with the blender still running, slowly add the warm water, a little at a time, until a smooth, elastic dough forms.
Transfer to a deep dish and cover with plastic wrap, then leave in a warm place for 30 minutes, to prove. Once the dough has risen, remove it from the dish and beat it down, then form into small balls and arrange on a tray.
Return to a warm place and allow to prove for a further 30 minutes. Grill over medium-hot coals, turning gently, until the roosterbrood sound hollow inside.

Cook’s note: Serve torn open, spread with butter and filled with mozzarella, biltong and tomato, or, for something sweet, a good dollop of grape jam.

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Roosterbrood

Roosterbrood

Ingredients

Method