Side Servings Archives

Diwali recipes

Chevra

25 minutes

South African

Creamy sorghum

45 minutes

Bread recipes

Dhania chutney and cheesy stuffed rolls

30 minutes

Avocado recipes

Avocado salad with roast tomatoes, baby corn, & spring onions

10 minutes

Aliums

Onion, mint and chilli relish

Aliums

Toum (garlic sauce)

Lamb recipes

Kibbeh nayee (raw kibbeh)

Bread recipes

Dokra

15–20 minutes

Carrot recipes

Carrots with pesto

10 minutes

Aliums

Slaphakskeentjies (sweet-and-sour onions)

55 minutes

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Beans recipes

Creamy baked white beans

30 minutes

Creamy baked white beans

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
30 g butter
4 cloves garlic, sliced
8 baby leeks, sliced lengthways
1 T capers
2 cup cream
2 x 400 g cans butter beans, drained
1 x 400 g can cannellini beans, drained
sea salt and freshly ground black pepper, to taste
1 x 150 g Woolworths white anchovies, punnet
parsley, chopped
lemon juice, for serving

Method

1. Heat the olive oil and butter in a pan, then add the garlic, leeks and capers. Fry until softened and vibrant green.

2. Add the cream and simmer for 10 minutes, then add the drained beans. Simmer for a further 10 minutes and season to taste.

3. Allow to cool slightly, then serve topped with the anchovies, parsley and a squeeze of lemon juice.

Find more bean recipes here.

Photographs: Jan Ras
Recipes: Hannah Lewry

Spinach lasagne

Fish-finger rotis with quick-pickled veggies

Morogo Gorgonzola grilled cheese

Chevra

Creamy sorghum

Dhania chutney and cheesy stuffed rolls

Avocado salad with roast tomatoes, baby corn, & spring onions

Onion, mint and chilli relish

Toum (garlic sauce)

Kibbeh nayee (raw kibbeh)

Dokra

Carrots with pesto

Slaphakskeentjies (sweet-and-sour onions)

Niël’s pumpkin puffs

Creamy baked white beans

Creamy baked white beans

Ingredients

Method