Great value Archives

Avocado recipes

Guacamole

5 minutes

Avocado recipes

Deep-fried avocado with tomato, ginger and coriander salsa

10 minutes

Smoked chicken and avo with mango-and-coriander dressing

10 minutes

Chilli recipes

Chilli-spiced dark chocolate and beetroot cupcakes

20 - 25 minutes

Broccoli recipes

Feta and broccoli cannelloni

15 to 20 minutes

Avocado recipes

Mexican red bean and avocado wraps

The MacJardine with potato wedges

20 minutes

Apple recipes

Stewed apples in crispy vine leaves

45 minutes

Potato skins stuffed with bacon and rocket

20 minutes

Avocado recipes

Avocado corn soup with red & yellow pepper

35 minutes

Ramadan and

Koesisters

30 minutes

Koesisters

Serves 12 to 16

Difficulty Easy

Prep Time 1 hour

Cooking Time 30 minutes

Ingredients

1 100g potato
300 g cake flour
55 g sugar
a pinch Sea salt
1 t ground ginger
1 t ground cinnamon
1 t ground aniseed
1/4 t ground cardamom
1 t dried ground naartjie peel
3 1/2 cups sunflower oil
1/2 cup warm milk
1/2 cup warm water
2 t dry active yeast
1 free range egg, lightly beaten

For the syrup

300 g granulated sugar
1 cup water

For the coconut coating

500 g desiccated coconut
1 t dried naartjie peel
1 t ground cinnamon
1/2 t fresh naartjie zest

Method

Boil the potato in its jacket. Then, while still hot, peel and mash until smooth.

Sift the flour, 50g of the sugar, and salt. Stir in the spices and naartjie peel.

Rub in 4 T of oil and the potato to form a crumbly mixture.

Mix the milk and water, then add the yeast and 1 t sugar, then mix to dissolve.

Add the milk mixture and egg to the dry ingredients and mix well to form a very soft and sticky dough.

Moisten your hands with a little oil and rub them over the dough, cover and set aside for two hours, or until doubled in size.

Generously coat your hands in oil and knock down the dough.

Place on a well-oiled surface and divide into 12-16 balls. Again, allow the dough to double in size (30-40 minutes)

Heat the remaining oil in a large saucepan and, when hot, fry the koesisters until golden. Drain on kitchen paper.

Place the koesisters in the syrup and place over a low heat to soak for at least 20 minutes.

Remove from the syrup and roll in the coconut mixture. Serve warm.

To make the syrup, dissolve the sugar in the water over a low heat. Once dissolved, bring the syrup to a boil and cook for 5 minutes.

To make the coconut coating, place the coconut, dried naartjie peel and cinnamon in a pan and toast until golden brown. Allow to cool, then add the fresh naartjie zest.

Discover more South African foods here

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Guacamole

Deep-fried avocado with tomato, ginger and coriander salsa

Smoked chicken and avo with mango-and-coriander dressing

Chilli-spiced dark chocolate and beetroot cupcakes

Feta and broccoli cannelloni

Mexican red bean and avocado wraps

Basic pasta dough

The MacJardine with potato wedges

Stewed apples in crispy vine leaves

Potato skins stuffed with bacon and rocket

Avocado corn soup with red & yellow pepper

Koesisters

Koesisters

Ingredients

Method