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Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

Mexican recipes

Leek tarte tatin

30 minutes

Stokbrood with vanilla-honey baked Camembert

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 30 minutes

Ingredients

500 g flour
1 t bicarbonate of soda
1 t sea salt
30 g cold butter, cubed, plus extra for serving
2 cups double-thick plain yoghurt (or buttermilk)
250 g Woolworths Roydon Camembert, melted
2-3 T honey
1 vanilla pod, split

Method

Place all the dry ingredients in a bowl and rub in the butter using your fingertips. Once the mixture resembles breadcrumbs, gradually cut in the yoghurt or buttermilk using a butter knife until a dough forms.

Divide into tennis-ball-sized portions, roll into long strips and twist around skewers or sticks.

Braai over open flames, turning occasionally, until slightly charred and cooked through. Serve with the melted Camembert, honey and vanilla seeds.

Cook's note: I love stokbrood as it’s such a nostalgic recipe. It’s so delicious when the edges catch on the hot coals and the dough puffs up. Add a grown-up twist in the form of a skillet of oozy Camembert and sticky honey and there won’t be a hungry belly in the house.

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Handmade beetroot tagliatelle with Cape Malay burnt butter

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Stokbrood with vanilla-honey baked Camembert

Stokbrood with vanilla-honey baked Camembert

Ingredients

Method

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