Vegetarian recipes Archives

Indian recipes

Bombay potato sandwiches

15 minutes

Asian recipes

Thai green tofu curry with ramen noodles

25 minutes

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Fritter recipes

Baby marrow falafel

15 minutes

Braai recipes

Coal-roasted potato salad

35 minutes

Five-ingredient recipes

White samp (umngqusho omhlophe)

1 hour

Braai recipes

Salsa verde

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Panzanella-style tomato salad

Braai recipes

Green bean salad

15 minutes

Braai recipes

Creamy corn bake

30 minutes

Creamy corn bake

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 cobs sweetcorn
1 T olive oil
1 T butter
1 onion, finely chopped
1 t garlic, crushed
1 cup cream
sea salt, to taste
150 g Cheddar, grated

Method

1. Preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan.

2. Add the onion and cook until soft and golden, then add the corn and garlic and cook for 5 minutes. Pour in the cream and season. Sprinkle over the cheese and bake for 20 minutes.

Find more corn recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Bombay potato sandwiches

Thai green tofu curry with ramen noodles

Roasted tomatoes with infused ricotta

Baby marrow falafel

Coal-roasted potato salad

White samp (umngqusho omhlophe)

Salsa verde

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Green bean salad

Creamy corn bake

Creamy corn bake

Ingredients

Method