Recipes Archive

Tart recipes

Baked falafel tart

40 minutes

Salad recipes

Sorghum tabbouleh

15 minutes

Savouries recipes

Beef kofta rolls

30-35 minutes

Biltong recipes

Braaied baked potatoes stuffed with sour cream and biltong

1 hour

Vegetarian recipes

Cassava and plantain chips

15 minutes

Chocolate recipes

Chocolate waffles with miso chocolate

25 minutes

Cheat recipes

Savoury cheat’s croissants

35–40 minutes

Salad recipes

Cucumber salad with amasi raita

Five-ingredient recipes

Canned pea salad

Citrus recipes

Wild greens salad

Anchovy recipes

Egg mayonnaise with anchovy-buttered buns

25 minutes

Ramadan and

Bhajias

15–20 minutes

Bhajias

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15–20 minutes

Ingredients

300 g spinach
1 potato, grated
1 green chilli, finely chopped
1 onion, grated
½ t garlic powder
½ t paprika
1 t salt
½ t black pepper
250 g chickpea flour
2/3 cup room-temperature water
3 cups cooking oil, for frying

Method

1. Cut the spinach into small pieces, it can be quite rough. Place in a bowl and add the potato, chilli, onion and spices and mix.

2. Add the chickpea flour and water and mix. The batter should be quite wet and loose.

3. Heat the oil in a saucepan. Drop tablespoonfuls of the mixture into the oil. The oil should be warm/medium heat so it will cook the bhajias through and not burn them.

4. Cook for about 5 minutes on each side and drain on kitchen paper. Repeat with the remaining batter.

Find more Ramadan and Eid recipes here.

Photographs: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau

Smash tacos

Spinach lasagne

Rotisserie chicken-filled arancini

Baked falafel tart

Sorghum tabbouleh

Beef kofta rolls

Braaied baked potatoes stuffed with sour cream and biltong

Cassava and plantain chips

Chocolate waffles with miso chocolate

Savoury cheat’s croissants

Cucumber salad with amasi raita

Canned pea salad

Wild greens salad

Egg mayonnaise with anchovy-buttered buns

Bhajias

Bhajias

Ingredients

Method