Recipes Archive

Afternoon tea

Crunchy coconut macaroons

20 minutes

Meringue recipes

Date-and-pistachio torte

1 hour

Cake recipes

Flourless dark chocolate cake

45 minutes

Chocolate recipes

Banana yoghurt soft serve

Bread recipes

Easy flatbreads

30 minutes

Nut recipes

Steak with cashew nut cream

20 minutes

Coffee recipes

Caramel iced coffee

Butternut recipes

Salt-baked butternut

1 hour

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Lamb recipes

Herb-crusted lamb rack

30 minutes

Daltjies (chilli bites) for Ramadan

Serves 8 - 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 - 10 minutes

Ingredients

90 g chana flour
120 g cake flour
1 t ground turmeric (add a pinch of black pepper; it helps with absorption)
1 t leaf masala (heaped)
1/2 onion, grated or finely chopped
1 t salt
1 chilli, finely chopped (optional)
2 spinach leaves or handful baby spinach, finely chopped
1 cup water
2 t baking powder
oil, for deep-frying

Method

1. Sift all the dry ingredients except the baking powder into a bowl. Add the wet ingredients, then add enough water to form a dough with a thick consistency. Add the baking powder.

2. Heat cooking oil until medium hot. Add a teaspoonful of dough to test whether the oil is hot enough. When it rises to the top, the oil is ready.

3. Add tablespoonfuls of dough in batches and fry for 5 minutes, or until golden brown turning both sides. Drain on kitchen paper. Makes approx 20 to 24.

Find more Ramadan recipes here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Crunchy coconut macaroons

Date-and-pistachio torte

Flourless dark chocolate cake

Banana yoghurt soft serve

Easy flatbreads

Steak with cashew nut cream

Caramel iced coffee

Salt-baked butternut

Pumpkin-and-spelt salad

Herb-crusted lamb rack

Khitchro

Daltjies (chilli bites) for Ramadan

Daltjies (chilli bites) for Ramadan

Ingredients

Method