Recipes Archive

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Bruleéd rice pudding

20 minutes

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Crispy rice bites

20 minutes

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Curry leaf ricotta

10 minutes

Christmas dessert

Chuckles ice cream trifle

12 minutes

Preserves and

Tomato tamarind jam

30 minute

Christmas dessert

Nectarine trifle

30 minutes

Berry recipes

Panettone trifle

20 minutes

Sweet treat

Banoffee pudding

Berry recipes

No-bake strawberry ricotta cheesecake

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Marbled sheet cake

3 hours

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Pickled braaied mushrooms

10 minutes

Atchar recipes

Braaied mielie atchar

10 minutes

Braaied mielie atchar

Serves Makes 800 g

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 cobs sweetcorn
1 small red pepper, diced
½ cup extra virgin olive oil
½ cup white wine vinegar
1 T pickle masala
1 T paprika
1 t ground fenugreek
2 bird’s-eye chillies
2 T brown sugar
1 medium medium onion, diced
10 g fresh coriander, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Heat a grill and roast the sweetcorn until well charred, but not burnt. Slice the kernels off the cob and place in a bowl.

2. Add the remaining ingredients and combine well. Pour into sterilised jars and seal. Refrigerate once cooled. Store for two days before use to develop flavour.

Cook’s note: This is delicious on pizza, served with grilled chicken, or with fried eggs and avocado.

Browse more preserves recipes here.

Photographs: Jan Ras
Food assistant: Mia Wentzel

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Bruleéd rice pudding

Crispy rice bites

Curry leaf ricotta

Chuckles ice cream trifle

Tomato tamarind jam

Nectarine trifle

Panettone trifle

Banoffee pudding

No-bake strawberry ricotta cheesecake

Marbled sheet cake

Pickled braaied mushrooms

Braaied mielie atchar

Braaied mielie atchar

Ingredients

Method