Recipes Archive

Beetroot recipes

Braaied beetroot

1½ hours

Easter recipes

Bourbon caramel pears

25–30 minutes

Citrus recipes

Self-saucing lemon pudding

35 minutes

Berry recipes

Torta Caprese al limone (gluten-free white chocolate-and-lemon cake)

75 minutes

Rusk recipes

Mosbolletjie rusks

25 minutes

Cake recipes

Malva cupcakes with milk tart frosting

25 minutes

Afternoon tea

Economical vanilla ‘box’ cake

25 minutes

Cake recipes

Upside-down marzipan ClemenGold cake

1 hour

Beef recipes

Oxtail osso buco

5 hours

Biltong recipes

Biltong, blue cheese and sundried tomato pasta salad

20 minutes

Curry recipes

Lentil curry with two-ingredient flatbreads

1 hour

Biltong recipes

Biltong mac ‘n cheese

35 minutes

Biltong mac ‘n cheese

Serves 4–6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 35 minutes

Ingredients

400 g white béchamel sauce
3 T butter
100g g (plus 50 g for serving) hard cheese, grated
200 g beef biltong, sliced
500 g rigatoni pasta, cooked according to package instructions
sea salt and freshly ground black pepper, to taste
200 g mozzarella

Method

1. Heat the béchamel, add the butter and allow to melt.

2. Add the cheese and take off the heat. Fold through the biltong, reserving some for serving, then toss the cooked rigatoni through the sauce, season, and pour into a baking dish.

3. Top with mozzarella and bake on grill until golden brown.

4. Serve with an extra sprinkling of hard cheese.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Spinach lasagne

Kung pao chicken

Durban fish curry

Braaied beetroot

Bourbon caramel pears

Self-saucing lemon pudding

Torta Caprese al limone (gluten-free white chocolate-and-lemon cake)

Mosbolletjie rusks

Malva cupcakes with milk tart frosting

Economical vanilla ‘box’ cake

Upside-down marzipan ClemenGold cake

Oxtail osso buco

Biltong, blue cheese and sundried tomato pasta salad

Lentil curry with two-ingredient flatbreads

Biltong mac ‘n cheese

Biltong mac ‘n cheese

Ingredients

Method