Meat-free Archives

Soup recipes

Freeform baby marrow and hake lasagne

5–8 minutes

Citrus recipes

Honey-and-orange roasted pumpkin

20 minutes

Asian recipes

Beetroot and goat’s cheese terrine

Fruity dessert

Champagne jelly with gooseberries

Chip recipes

Sweet potato chips with herbed salt

15–20 minutes

Raw recipes

Marinated raw baby marrow, ricotta and olive salad

Snack recipes

Caprese tart

20 minutes

Roosterkoek with chipotle butter

Serves 4

Difficulty Easy

Prep Time 45 minutes, plus 1¼ hours’ proving time

Cooking Time 10 minutes

Ingredients

- For the chipotle butter:

100 g butter
chipotle
4 T peppers (soaked in boiling water) chopped
2 T coriander, roughly chopped
1 garlic clove, roasted, peeled and bashed

- For the roosterkoek

2 t sugar
150 g flour
Salt a pinch
4 t oil
5 T lukewarm water
1 t instant yeast

Method

To make the chipotle butter, mix all the ingredients and shape the butter into a cylinder. Wrap in clingfilm and secure on both ends. Chill to set.

To make the roosterkoek, mix the yeast and sugar in a small cup and allow to stand until it starts to foam, about 5 minutes.

Mix the flour and salt in a large mixing bowl. Add the oil, water and yeast mixture and mix.

Transfer the mixture to a clean surface and knead for 10–15 minutes, or until elastic. Shape the dough into a ball and place in a greased bowl. Cover with clingfilm and place in a warm spot until doubled in size. This usually takes an hour.

Knock down the dough, roll out and cut into 6–8 equal-sized rounds. Place on a lightly floured tray and gently flatten with your hands. Cover with clingfilm and set aside until doubled in size once more. This takes about 10–15 minutes.

Cook over hot coals for 8–10 minutes on each side. The roosterkoek should sound hollow when tapped. Serve with chipotle butter.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Mushroom soup

Freeform baby marrow and hake lasagne

Honey-and-orange roasted pumpkin

Asian coconut tuna curry

Beetroot and goat’s cheese terrine

Champagne jelly with gooseberries

Sweet potato chips with herbed salt

Marinated raw baby marrow, ricotta and olive salad

Caprese tart

Roast brinjals with spring onion and garlic yoghurt

Grilled fruit with sorbet and granadilla coulis

Roosterkoek with chipotle butter

Roosterkoek with chipotle butter

Ingredients

Method