Great value Archives

Braai recipes

Radicchio “salad”

20 minutes

Citrus recipes

Harissa prawn salad

5 minutes

Bitter chocolate mousse and clementine marmalade

10 minutes

Campari-and-orange jellies with grapefruit granita

10 minutes

Beer Food

Beer and ribs with roast butternut salad

1 1/2 hours

Couscous recipes

Fruity couscous salad

20 minutes

Biscuit recipes

Painted biscuits

10 minutes

Bread recipes

Sourdough bread

40 minutes

Sourdough bread

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus resting time

Cooking Time 40 minutes

Ingredients

2 t sea salt
1 t sugar
100 g rye flour
350 g white bread flour
1 t baker\'s yeast
375 ml water
2 T olive oil
1 whole red onion (leaves intact)
1 small bunch of parsley
a few sprigs oreganum, leaves picked
100 g Parmesan, grated

For the starter dough

250 g white bread flour
100 g rye flour
1 t salt
1 t sugar
1 t baker\'s yeast
250 ml water

Method

Preheat the oven to 200°C.

Mix all the ingredients (except the onion, herbs and cheese) with 100 g of the starter dough (see below) and knead for 10 minutes.

Set aside for 1 hour to rise, then shape into a “rope” and layer with the whole onion, herbs and grated cheese.

Wind the dough around the onion and set aside to rise for a further 30 minutes.

Bake for 40 minutes or until golden.

To make the starter dough, mix together all the ingredients and set aside to rest for 1 hour before using.

Cook’s note: You can keep the starter in the fridge for up to four days.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Ultimate deli sandwich

Asparagus and blue cheese quiches

Indian-spiced potato cakes and brinjal raita

Garam masala spice mix

Crostini with bacon and strawberries

Radicchio “salad”

Harissa prawn salad

Bitter chocolate mousse and clementine marmalade

Campari-and-orange jellies with grapefruit granita

Beer and ribs with roast butternut salad

Fruity couscous salad

Painted biscuits

Sourdough bread

Sourdough bread

Ingredients

Method