Recipes Archive

Diwali recipes

Poli

20 minutes

Asian recipes

Thai coconut crunchy chicken noodles

20 minutes

Cabbage recipes

Goat and cabbage stew

1½ hours

Braai recipes

Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad

45 minutes

Cheese recipes

Cheesy Brussels sprout pasta bake

30 minutes

Mushroom recipes

Jerk-style oyster mushrooms

10 - 15 minutes

Chicken recipes

Chicken breasts with cauliflower couscous

40 minutes

Diwali recipes

Lamb biryani

2.5 hours

Cheese recipes

Sweetcorn, spinach and feta lagan

30 minutes

Curry recipes

Paneer tikka masala

30 minutes

Asian recipes

Frozen baked sweet potatoes

1 hour 30 minutes

Bread recipes

Soft rolls

12 minutes

Soft rolls

Serves 16 rolls

Difficulty Easy

Prep Time 15 minutes plus 1 hour for rising

Cooking Time 12 minutes

Ingredients

4 cups flour
1 packet instant dry yeast
⅓ cup castor sugar
1 t salt
⅓ cup (80 ml) melted butter, plus extra for brushing
1½ cups warm milk
1 egg
oil for greasing

Method

1. Put 3 cups (750 ml) flour, yeast, castor sugar and salt in a bowl. Combine well.

2. In a separate bowl, mix the butter, milk and egg.

3. Make a well in the centre of the dry ingredients and pour the wet ingredients into it.

4. Add ½ cup (125 ml) flour and combine with a wooden spoon until incorporated.

5. Add the remaining ½ cup (125 ml) flour and mix until a ball of dough is formed.

6. Knead until dough is slightly sticky and soft, and pulling away from sides of bowl, about 8 minutes.

7. Transfer dough to a lightly greased bowl. Cover with a towel or clingwrap, and leave to rise in a warm spot until double in size, about 30 minutes.

8. Knock down dough by punching it lightly. Pinch off pieces and form 16 equal-sized rolls (you can weigh them to ensure consistency), placing them on a greased baking tray.

9. Cover with a towel or clingwrap and leave to rise for 30 minutes. In the meantime, preheat oven to 180 °C.

10. Bake until golden, 12-15 minutes. Brush with melted butter while hot.

Find more bread recipes here.

This is an extract from Hosting with The Lazy Makoti: A Celebration of Food by Mogau Seshoene, published by Jonathan Ball Publishers. Photography: Donna Lewis and Katlego Mokubyane.

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Poli

Thai coconut crunchy chicken noodles

Goat and cabbage stew

Lamb ribbetjies with coconut, chilli and lime and smoky mustard potato salad

Cheesy Brussels sprout pasta bake

Jerk-style oyster mushrooms

Chicken breasts with cauliflower couscous

Lamb biryani

Sweetcorn, spinach and feta lagan

Paneer tikka masala

Frozen baked sweet potatoes

Soft rolls

Soft rolls

Ingredients

Method