Meat-free Archives

Asian recipes

Caramelised butternut-and-beetroot salad

40 minutes

Beetroot recipes

Exotic tomatoes with baba ghanoush

45 minutes

Jewish holiday

Butternut roosterkoek

35 minutes

Butternut roosterkoek

Serves 6

Difficulty Easy

Prep Time 1 hour

Cooking Time 35 minutes

Ingredients

1 kg cake flour, plus extra for dusting
10 g instant dry yeast
1 T fine salt
3 T brown sugar
30 g pumpkin seeds, toasted
30 g dried cranberries
1½ cups Woolworths butternut soup

Method

1. Place all the dry ingredients into a bowl and combine. Heat the soup in the microwave until warm, but not piping hot.

2. Make a well in the dry ingredients and gradually pour in the warm butternut soup, gently stirring using a wooden spoon or a spatula, to combine the ingredients into a soft but pliable dough. If your dough is still very sticky, add a bit more flour until a doughy consistency is achieved.

3. Gently knead for five minutes, then cover and allow to prove for 25–30 minutes or until doubled in size. Gently turn out the dough onto a floured surface and shape into loaves.

4. Place over medium-hot coals and bake for approximately 10 minutes on each side or until golden and cooked through. Serve immediately.

Cook's note: You’ve never eaten bread and soup like this! I put cranberries and butternut soup into the dough to make a sweet, homely bread that’s best eaten straight from the coals.

Find more braai recipes here.

Photograph: Willow Tucker

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Baked sweet potato bowls

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Caramelised butternut-and-beetroot salad

Hasselback beetroot

Fennel-and-radish salad

Exotic tomatoes with baba ghanoush

Potato latkes

Brinjal skewers

Braai salad

Butternut roosterkoek

Butternut roosterkoek

Ingredients

Method