Takes a little effort Archives

Afternoon tea

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

30 minutes

Aliums

Beef-and-beer pie with slow-roasted cipollini onions

30 minutes

Curried spiral breads with satay-style chicken strips

15 minutes

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Asparagus recipes

Cranberry and orange hot cross buns with milk chocolate drizzle

15 minutes

Easter recipes

Traditional homemade hot cross buns

15 minutes

Braai recipes

Chicken tikka masala

1 hour, 20 minutes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus rising time

Cooking Time 1 hour

Ingredients

1 t salt
1 T caster sugar
500 g flour
1 x 10 g instant yeast sachet
2 T extra virgin olive oil, plus extra for brushing
375 ml lukewarm water

For the topping:

1 x 500 g peeled and diced butternut packet
4 T olive oil
Sea salt and freshly ground black pepper, to taste
1 brinjal, cubed
2 T sunflower oil
500 g lamb mince
2 t sumac
2 t ground cumin
2 t ground cinnamon
2 garlic cloves, chopped
15 g fresh coriander

For the yoghurt-feta tzatziki, mix:

100 g feta, crumbled
300 g plain yoghurt
2 T parsley, chopped
1 pomegranate, seeded
75 g radishes, thinly sliced

Method

1. Preheat the oven to 180°C.

2. Sift the salt, sugar and flour together. Add the yeast and mix well, then add the olive oil and water. Mix to form a dough.

3. Place the dough on a clean, floured surface and knead for 10 minutes. Transfer to a bowl, cover with a clean tea towel and allow to rise for 1 hour in a warm place.

4. Knock down the dough, divide into 4 pieces and roll out each piece to form a pizza base. Allow to rest for a further 30 minutes.

5. Brush the dough with extra virgin olive oil and bake for 30 minutes.

6. To make the topping, place the butternut on a baking tray and drizzle with 2 T olive oil, season, then roast for 30 to 40 minutes or until tender.

7. Heat the remaining olive oil in a non-stick pan. Brown the brinjal in batches, then season with salt.

8. Heat the sunflower oil in a pan over a high heat. Add the lamb mince and brown slightly before adding the sumac, cumin, cinnamon and garlic. Sauté the mince until it is cooked and the spices are toasted.

9. Spoon the lamb mince onto the pizza and top with the butternut and brinjal. Garnish with coriander and serve with the yoghurt-feta tzatziki.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Milk stout-and-chocolate cake with butterscotch sauce, caramel chocolate shards and dark chocolate icing

Beef-and-beer pie with slow-roasted cipollini onions

Curried spiral breads with satay-style chicken strips

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Asparagus and fennel souffle

Lemon-and-ginger treacle tart

Cranberry and orange hot cross buns with milk chocolate drizzle

Traditional homemade hot cross buns

Chocolate-chip stokbrood

Crispy ciabatta

Chicken tikka masala

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Ingredients

Method