Recipes for starters & light meals

Air-fryer recipes

Air-fryer gnocchi tots

15 minutes

Curry recipes

Masala dosas

Pancake recipes

Hoppers

Vegetarian recipes

Baby marrow gratin

30 minutes

French recipes

Chicken liver parfait

30–35 minutes

Asian recipes

Nam jim oysters

Asian recipes

Beef tataki

5 minutes

Asian recipes

Green curried mussels

20 minutes

Beans recipes

Butter bean and sorghum salad

50 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Braai recipes

Easy cornbread

40 minutes

Easy cornbread

Serves Makes 3 - 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

200 g Woolworths Mexican-style cornbread kit
½ cup canola oil
3 large free-range eggs
420 g cream-style sweetcorn
1 cob sweetcorn, kernels sliced off
sautéed leeks, for serving
2 red chillies, chopped, for serving
400 g Woolworths chakalaka, reduced by half and cooled
250 g Woolworths cream cheese

Method

1. Preheat the oven to 180°C. Prepare the cornbread according to package instructions.

2. Grease 3 x 14–17 cm cast-iron skillets with canola oil.

3. Divide the batter between the skillets and top with the corn, leeks and chillies. Bake for 35–40 minutes, or until golden and cooked through.

4. Swirl the chakalaka into the cream cheese and serve with the hot cornbread.

Find more braai recipes here.

Photographs: Jan Ras
Food Assistant: Clair-ellen Van Rooyen

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Charsiu bao

Air-fryer gnocchi tots

Masala dosas

Hoppers

Baby marrow gratin

Chicken liver parfait

Nam jim oysters

Beef tataki

Green curried mussels

Butter bean and sorghum salad

Beetroot-and-avocado dip

Easy cornbread

Easy cornbread

Ingredients

Method