Great value Archives

Pie recipes

Potato hand pies

30 minutes

Aliums

Slaphakskeentjies

45 minutes

Fridge dessert

Lemon meringue trifle

Berry recipes

Strawberry-and-custard cake

30 minutes

Broccoli recipes

Green giardiniera

Christmas dessert

Panna cotta trifle

20 minutes

Grain recipes

Bruleéd rice pudding

20 minutes

Cheese recipes

Curry leaf ricotta

10 minutes

Preserves and

Tomato tamarind jam

30 minute

Braai recipes

Pickled braaied mushrooms

10 minutes

Rusk recipes

Rum-and-raisin rusks

35–40 minutes

Atchar recipes

Braaied mielie atchar

10 minutes

Braaied mielie atchar

Serves Makes 800 g

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 cobs sweetcorn
1 small red pepper, diced
½ cup extra virgin olive oil
½ cup white wine vinegar
1 T pickle masala
1 T paprika
1 t ground fenugreek
2 bird’s-eye chillies
2 T brown sugar
1 medium medium onion, diced
10 g fresh coriander, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Heat a grill and roast the sweetcorn until well charred, but not burnt. Slice the kernels off the cob and place in a bowl.

2. Add the remaining ingredients and combine well. Pour into sterilised jars and seal. Refrigerate once cooled. Store for two days before use to develop flavour.

Cook’s note: This is delicious on pizza, served with grilled chicken, or with fried eggs and avocado.

Browse more preserves recipes here.

Photographs: Jan Ras
Food assistant: Mia Wentzel

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Potato hand pies

Slaphakskeentjies

Lemon meringue trifle

Strawberry-and-custard cake

Green giardiniera

Panna cotta trifle

Bruleéd rice pudding

Curry leaf ricotta

Tomato tamarind jam

Pickled braaied mushrooms

Rum-and-raisin rusks

Braaied mielie atchar

Braaied mielie atchar

Ingredients

Method