Meat-free Archives

Christmas recipes

Caramelised butternut-and-beetroot salad

40 minutes

Beetroot recipes

Exotic tomatoes with baba ghanoush

45 minutes

Jewish holiday

Mabhanzi

20 minutes

Mabhanzi

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus 1½ hours’ proving time

Cooking Time 20 minutes

Ingredients

520 g flour
1 cup water
1 t salt
60 g sugar
1 x 10 g dried yeast
4 T butter, melted
¾ cup lukewarm milk
1 free-range egg, beaten
2 T sugar
2 T water

Method

1. Place 40 g flour and the water in a saucepan and cook until thick, stirring continually. Remove from the heat and mix well until smooth and sticky. Allow to cool completely.

2. Mix the remaining flour with the salt, sugar and yeast. Make a well in the centre, then add the butter, milk and egg and mix. Add the cooled flour paste and mix through.

3. Place the dough onto a floured surface and knead for 10–15 minutes until smooth. Put the dough into a greased bowl, cover with clingwrap and allow to rise in a warm place for 1 hour.

4. Turn out the dough onto a floured surface and knead for 1 minute. Divide the dough into 12 pieces and shape into balls. Arrange the balls in a greased cast-iron pot, then cover with clingwrap and allow to rise for a further 30 minutes. Preheat the oven to 200°C and bake the rolls for 15 minutes.

5. While the rolls are baking, make a sugar syrup by simmering the sugar and water in a saucepan for 5 minutes, or until syrupy. Once the rolls are baked, remove from the oven and brush the top with syrup. Serve warm

Find more bread recipes here.

Photograph: Jan Ras
Food assistant: Emma Nkunzana

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Asian crunch salad

Falafel sub

Caramelised butternut-and-beetroot salad

Hasselback beetroot

Fennel-and-radish salad

Exotic tomatoes with baba ghanoush

Potato latkes

Brinjal skewers

Braai salad

Butternut roosterkoek

Braaied crudité plate

Grilled teriyaki mushrooms

Mabhanzi

Mabhanzi

Ingredients

Method