Meat-free Archives

Cheese recipes

Spinach and ricotta lasagne

40 – 45 minutes

Cauliflower recipes

Baked cauliflower pilaf with cucumber and mint raita

1 hour 20 minutes

Potato recipes

Roast potatoes two ways

2 hours

Salad recipes

Waldorf salad

Battered and

Corn cheese pap falafels

10 minutes

Beans recipes

Sousboontjies

2–3 hours

Pie recipes

Potato hand pies

30 minutes

Aliums

Slaphakskeentjies

45 minutes

Broccoli recipes

Green giardiniera

Asian recipes

Crispy rice bites

20 minutes

Braai recipes

Pickled braaied mushrooms

10 minutes

Atchar recipes

Braaied mielie atchar

10 minutes

Braaied mielie atchar

Serves Makes 800 g

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 cobs sweetcorn
1 small red pepper, diced
½ cup extra virgin olive oil
½ cup white wine vinegar
1 T pickle masala
1 T paprika
1 t ground fenugreek
2 bird’s-eye chillies
2 T brown sugar
1 medium medium onion, diced
10 g fresh coriander, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Heat a grill and roast the sweetcorn until well charred, but not burnt. Slice the kernels off the cob and place in a bowl.

2. Add the remaining ingredients and combine well. Pour into sterilised jars and seal. Refrigerate once cooled. Store for two days before use to develop flavour.

Cook’s note: This is delicious on pizza, served with grilled chicken, or with fried eggs and avocado.

Browse more preserves recipes here.

Photographs: Jan Ras
Food assistant: Mia Wentzel

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Spinach and ricotta lasagne

Baked cauliflower pilaf with cucumber and mint raita

Roast potatoes two ways

Waldorf salad

Corn cheese pap falafels

Sousboontjies

Potato hand pies

Slaphakskeentjies

Green giardiniera

Crispy rice bites

Pickled braaied mushrooms

Braaied mielie atchar

Braaied mielie atchar

Ingredients

Method