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Cheese recipes

Parmigiano Reggiano-crusted roast vegetables

Air-fryer recipes

Parmigiano Reggiano-crusted roast vegetables

20 minutes

Monte Cristo

Cheese recipes

Monte Cristo

20 minutes

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

Battered and

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

Tomato soup with air-fryer scones

Air-fryer recipes

Tomato soup with air-fryer scones

20 minutes

Creamy bacon mac and cheese

Bacon recipes

Creamy bacon mac and cheese

50 minutes

Savoury cheat’s croissants

Cheat recipes

Savoury cheat’s croissants

35–40 minutes

Provoleta

Cheese recipes

Provoleta

Cheesy spinach rolls

Cheese recipes

Cheesy spinach rolls

30 minutes

Trout-and-cream cheese platter

Afternoon tea

Trout-and-cream cheese platter

Stovetop mac ‘n cheese

Cheat recipes

Stovetop mac ‘n cheese

15 minutes

Braai pie

Braai recipes

Braai pie

12 minutes

Jaffle

Braai recipes

Jaffle

6–8 minutes

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Jaffle

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 6–8 minutes

Ingredients

For the chutney, mix:

5 cups Mrs Ball’s original chutney
3 t chilli flakes (or more to taste)

For the jaffle:

8 slices white bread
500 g mature Cheddar cheese, grated
5 large tomatoes, sliced
2 red onions, sliced
400 g salted butter, melted
salt, to taste

Method

1. Prepare a braai. Spread the chutney onto one side of each slice of bread, then top 4 slices with the cheese, tomato and onion. Season with salt. Top with the remaining bread, chutney side inwards. Brush the butter onto both sides of the sandwiches.

2. Place a sandwich in a jaffle iron and trim the edges using a serrated knife. Place the jaffle iron in the coals and cook for 6 minutes, or until golden brown. Repeat with the remaining sandwiches.

Find more cheese recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa