Your go-to vegetarian recipe collection

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Dip recipes

Crushed tomato salad

Pizza recipes

Brinjal pizza

35 minutes

Indian recipes

Saffron mango lassi

Raspberry and ricotta whip

Fruity dessert

Roast peaches and plums with oats and pistachio meringue

15 minutes

Aliums

Brie and caramelised onion braai sarmies

10 minutes

Sauce recipes

Date chutney

10 minutes

Chocolate-studded bread

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

85 ml lukewarm milk
2x 10 g sachets yeast
80 g caster sugar
240 g flour
2 free-range eggs
2 T olive oil
70 g butter, softened
100 g dark chocolate, broken into large pieces

Method

Preheat the oven to 200°C.

Mix the milk, yeast and half the caster sugar in a mixing bowl. Allow to stand until foamy.

Add the remaining caster sugar, flour, eggs and olive oil and mix until smooth. Using your fingers, rub in the softened butter. Allow to stand for 2 hours.

Knock back the dough and roll it out. Cut slits in the dough, gently pulling it open to make gaps. Place the chocolate pieces in the gaps.

Place the dough on a baking tray and allow to rise for 1 hour.

Bake for 10 minutes and serve.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Ginger snaps

Sweet yellow pepper and goats cheese pasta

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Beetroot-and-hazelnut salad

Crushed tomato salad

Brinjal pizza

Saffron mango lassi

Raspberry and ricotta whip

Roast peaches and plums with oats and pistachio meringue

Brie and caramelised onion braai sarmies

Date chutney

Chocolate-studded bread

Chocolate-studded bread

Ingredients

Method