Recipes Archive

Biltong recipes

Biltong jaffles

15 minutes

Malva Pudding

Hot chocolate malva pudding

25 minutes

Avocado recipes

Avocado salad with roast tomatoes, baby corn, & spring onions

10 minutes

Brinjal recipes

Zaalouk pasta with olives

15 minutes

Braai recipes

Skilpadjies with “Soweto sauce”

1 hour

Jewish holiday

Home-pickled cucumbers

5 minutes

Chicken recipes

Chopped liver

30 minutes

Chicken recipes

Chicken broth with mandlach

1½–2 hours

Duck recipes

Slow-braised duck legs

3 hours

Giant ibhisto and cheese toasts

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

100 g butter
1 large onion, roughly chopped
4 large tomatoes, washed and roughly chopped
1 T sugar
sea salt and freshly ground black pepper, to taste
1 loaf ciabatta, halved lengthways
300 g mozzarella, grated
10 g fresh Italian parsley
1⁄3 cup extra virgin olive oil
150 g fior di latte mozzarella

Method

1. Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.

2. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and salt and stir again. Add a little water to loosen if necessary.

3. Preheat the oven to 200°C. Place the ciabatta on a baking sheet, spoon over the bhisto and top with the grated mozzarella. Bake until golden brown and bubbling, about 20 minutes.

4. Blend the parsley and olive oil. To serve, tear the fior di latte onto the toast and drizzle generously with the parsley oil. Serve hot!

Find more cheese recipes here.

Photographs: Jan Ras

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Whole roast cabbage with Tuscan flavours

Biltong jaffles

Hot chocolate malva pudding

Avocado salad with roast tomatoes, baby corn, & spring onions

Zaalouk pasta with olives

Skilpadjies with “Soweto sauce”

Home-pickled cucumbers

Chopped liver

Chicken broth with mandlach

Slow-braised duck legs

Green fridge clean-up pie

Giant ibhisto and cheese toasts

Giant ibhisto and cheese toasts

Ingredients

Method