Roast quail wrapped in vine leaves with grapes and herbed orzo

30 minutes

La Vignarola

25 minutes

Camembert and tomato tart

25 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Butternut recipes

Butternut pie

30 - 40 minutes

Braai recipes

Sticky pork ribs with potato salad

20 - 30 minutes

Boerewors with beetroot, feta and strawberry salad

15 - 20 minutes

Braai recipes

Rump steaks on braai planks

10–12 minutes

Leftovers recipes

Roast spicy chicken sandwich

25–35 minutes

Butternut recipes

Creamy butternut pasta

25 minutes

Bobotie with brown rice and lentils

20 minutes

Bobotie with brown rice and lentils

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 onions, chopped
30 g butter
1 kg free-range beef mince
Salt and freshly ground black pepper
2 slices brown bread, crusts trimmed
1 1/4 cups buttermilk
3 free-range eggs
1/4 cup dried apricots, finely chopped
1 apple, peeled and grated
1/4 cup seedless raisins
2 T brown sugar
1 T mild curry powder
Bay or lemon leaves
1/4 t turmeric

Method

Preheat the oven to 180°C.

Gently cook the onion in the heated butter until meltingly soft and golden. Add the beef mince and pan fry for 5 minutes with the onion. Season to taste.

Tear the bread into bits and mash it with 65ml (¼ cup) of buttermilk and 1 beaten egg.

Mix the apricots, apple, raisins, sugar, curry powder and bay leaves then mix it with the mince and bread. Turn into a buttered baking dish (one large dish or individual dishes).

Beat the remaining 2 eggs with the rest of the buttermilk and the turmeric, and pour over the spiced meat mixture. Bake for 20 minutes or until the topping is set and golden.

Serve with brown and lentil rice and mango atchar.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Roast quail wrapped in vine leaves with grapes and herbed orzo

La Vignarola

Camembert and tomato tart

Kebabs with tomato salad and roasted garlic and peanut dressing

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Butternut pie

Sticky pork ribs with potato salad

Boerewors with beetroot, feta and strawberry salad

Rump steaks on braai planks

Roast spicy chicken sandwich

Creamy butternut pasta

Bobotie with brown rice and lentils

Bobotie with brown rice and lentils

Ingredients

Method