Home
Recipes
Health conscious

Bread recipes

Carrot fritters with yoghurt dip

15 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Salad recipes

Cucumber salad with amasi raita

Asian recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Braai recipes

Baked celeriac

Name: Sweetcorn flatbread
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: flour, plus extra for dusting 400g,active dry yeast 10g,sugar 40g,salt 1t,extra virgin olive oil, plus extra for greasing 6T,lukewarm water 2cups,For the topping: ,extra virgin olive oil 4T,leeks, thinly sliced 4,sweetcorn cobs, grilled and kernels cut off 2,frozen sweetcorn 200g,garlic cloves, thinly sliced 2,chilli flakes 1t,Spanish smoked paprika 1T,sea salt and freshly ground black pepper, to taste ,cream 1⁄4 cup,For the popcorn gremolata, mix: ,salted popcorn 1cup,Italian parsley, roughly chopped 10g,mint, roughly chopped 10g,dill, roughly chopped 10g,lemon, zested 1,sea salt and freshly ground black pepper, to taste

By Bianca Strydom

Serves 4 to 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 3 hours

Ingredients

4 bulbs celeriac, peeled and halved
2 T olive oil
salt, to taste
4 T honey

For the café de Paris cream:

100 g butter
1 shallot, finely chopped
3 garlic cloves, finely chopped
½ t medium curry powder
1 T mustard powder
2 T capers, finely chopped
5 g chives, finely chopped
3 g tarragon, finely chopped
5 g parsley, finely chopped
½ cup cream
1 lemon, zested and juiced
salt, to taste

Method

1. Preheat the oven to 180°C. Drizzle the celeriac with olive oil and season with salt. Roast for 2½ –3 hours, or until browned and very tender. Top with the honey and roast until caramelised.

2. Meanwhile, make the café de Paris cream. Heat the butter in a saucepan over a medium heat, then add the shallot, garlic, curry powder, mustard powder and capers. Sauté until soft. Add the herbs and cream, then simmer for 5 minutes. Add the lemon juice, zest and seasoning. Slice the celeriac and serve smothered in the café de Paris cream.

Find more vegetarian recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Hot cross bun French toast

Boerie rolls with iBhisto

Ivor Jones’s Easter honeycomb smash hot cross buns

Sweetcorn flatbread

Carrot fritters with yoghurt dip

Tempura spring onions with ibhisto

Cucumber salad with amasi raita

Beef with oyster sauce

The OG lasagne

Roast cauliflower with stuffing

Braaied skilpadjies

Fish braaied in paper

Steamed baby cabbage parcels

Lentil ragú

Baked celeriac

Baked celeriac

Ingredients

Method