Side Servings Archives

Cabbage recipes

Three-cheese cabbage bake

50 minutes

Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes

Air-fryer recipes

Vienna bites

8–10 minutes

Air-fryer recipes

Easy air-fryer falafel

20 minutes

Christmas recipes

The festive acid salad

Avocado recipes

Strawberry, avocado and ricotta salad

Sauce recipes

Sour peach hot sauce

30 minutes

Nightshade recipes

Potato dauphinoise with green goddess dressing

1 hour

Cheese recipes

Poppy seed amasi cheese

Salad recipes

Peachy Greek salad

Asian recipes

Mixed fruit kimchi

Berry recipes

Kombucha strawberry jam

20 minutes

Kombucha strawberry jam

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1¼ cups Woolworths raspberry kombucha
500 g strawberries, hulled and halved
1 ginger thumb-sized piece, peeled and grated
50 g brown sugar
1 lemon, juiced

Method

1. Place the kombucha, strawberries, ginger, sugar and lemon juice in a saucepan. Bring to a simmer, then cook until slightly thickened, about 10–15 minutes, stirring often.

2. Once it has thickened to a jammy consistency, remove from the heat and allow to cool.

3. Once completely cool, store in an airtight container or sterilised glass jar in the fridge for up to two weeks.

Find more Christmas recipes here

Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie

Spinach lasagne

Chicken tikka wraps with avocado and curry mayo

Chakalaka pasta

Three-cheese cabbage bake

Ivor Jones’s Easter honeycomb smash hot cross buns

Vienna bites

Easy air-fryer falafel

The festive acid salad

Strawberry, avocado and ricotta salad

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Peachy Greek salad

Mixed fruit kimchi

Kombucha strawberry jam

Kombucha strawberry jam

Ingredients

Method