Meat-free Archives

Chickpea recipes

Cheat’s burrata and blood orange salad

Braai recipes

Beetroot-and-green harissa terrine

Cauliflower recipes

Buttermilk fried cauliflower

15 minutes

Pull-apart buns with baked cheese dip

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus proving time

Cooking Time 35 minutes

Ingredients

For the pull-apart rolls:

1 cup warm water
434 g sugar
15 g instant dry yeast
375 g cake flour
salt, a pinch
2 T canola oil
4 T unsalted butter, melted

For the baked goat’s cheese dip:

200 g Woolworths chevin
2⁄3 cup cream cheese
sea salt and freshly ground black pepper, to taste
honey, for drizzling
basil (to make crispy herbs) to garnish

Method

1. To make the rolls, mix the water, sugar and yeast in a small bowl. Allow to stand for 10 minutes, or until a layer of bubbles forms.

2. Place the flour, salt and oil in a larger bowl and create a well. Pour in the yeast mixture. Mix until a dough forms, then turn out onto a floured surface and knead for about 10 minutes.

3. Place the dough in a greased bowl and cover with a clean, damp tea towel. Allow to prove for 60–90 minutes, or until doubled in size.

4. Knock down the dough on a floured surface and cut into 7–8 equal-sized balls. Place in a round greased 26 cm cast-iron pan. Cover and prove again until doubled in size. Bake at 180°C for 20–30 minutes. Brush with the melted butter.

5. To make the dip, place the cheeses, salt and pepper in a food processor and blend until smooth, adding a little water to loosen if necessary. Place in an ovenproof dish and bake at 200°C for 8–10 minutes. Drizzle with honey and serve with crispy herbs and the rolls.

Cook’s note: To make crispy herbs, pick the leaves of herbs such as basil, parsley, oregano or sage off the stems and fry in shallow oil in batches until vibrant green and crispy, about 8–10 seconds. Remove with a slotted spoon and drain on kitchen paper before serving. This recipe doubles up as a sublime cheese course if you want to use melba toast or crackers instead of the buns.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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Cheat’s burrata and blood orange salad

Chunky braaied chakalaka

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Sundried tomato pasta salad

Saag feta

Beetroot-and-green harissa terrine

Buttermilk fried cauliflower

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Pull-apart buns with baked cheese dip

Pull-apart buns with baked cheese dip

Ingredients

Method