Recipes Archive

Beans recipes

Baked butter beans

35–40 minutes

Afternoon tea

Gluten-free banana bread with caramel sauce

25–30 minutes

Avocado recipes

Tex-Mex sweet potatoes

40 minutes

Muffin recipes

Banana muffins

25 minutes

Chicken recipes

Harissa chicken casserole

1 hour

Air-fryer recipes

Parmigiano Reggiano-crusted roast vegetables

20 minutes

Cheese recipes

Monte Cristo

20 minutes

Beef recipes

Hot spicy mince with magwinya

20 minutes

Battered and

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

Braai recipes

Lamb belly kebabs

30 minutes

Aunty Ven’s everything crunchies

Serves Makes 20

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g butter
400 g sugar
2 T peanut butter
2 free-range eggs
100 g hazelnuts, toasted
60 g crystallised ginger
50 g pumpkin seeds, toasted
50 g dried cranberries
220 g flour
200 g oats
160 g desiccated coconut
1 t bicarbonate of soda
1 t salt
1 T vanilla paste

Method

1. Preheat the oven to 180°C. Cream the butter, sugar and peanut butter, then beat in the eggs.

2, Add the remaining ingredients and mix until well combined.

3. Press into a 30cm x 20cm rectangular or square baking tray lined with baking paper.

4. Bake for 15–20 minutes, or until golden.

4. Cut into squares once cooled.

Find more biscuit recipes here.

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia- Maria Eygelaar

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Umphokoqo namasi (crumbly pap and amasi)

Baked butter beans

Gluten-free banana bread with caramel sauce

Tex-Mex sweet potatoes

Banana muffins

Harissa chicken casserole

Parmigiano Reggiano-crusted roast vegetables

Monte Cristo

Hot spicy mince with magwinya

Cheesy potato croquettes with Parmigiano Reggiano hollandaise

Lamb belly kebabs

Aunty Ven’s everything crunchies

Aunty Ven’s everything crunchies

Ingredients

Method