Recipes Archive

Curry recipes

Coconut prawn curry

25 minutes

Canned food

Tuna fish cakes

45 minutes

Maize meal

Isigwaqane (maize and red beans)

30 minutes

Diwali recipes

Eggless soji with sultanas

20-30 minutes

Beef recipes

Ting le tshohlo (sorghum fermented pap and pulled beef)

40 minutes

Hot dog

Gourmet crab roll

Grain recipes

Umvubo/phuthu (crumbly pap and amasi)

25 minutes

Eid recipes

Falooda

Curry recipes

Hake curry

20 minutes

South African

Ushatini

30 minutes

Salad recipes

Seafood mix Greek salad

15 minutes

The hot cross bun martini

Difficulty Easy

Ingredients

For the spiced sugar syrup:

100 g sugar
½ cup water
1 cinnamon stick
fresh ginger, to taste
1 star anise
a few cloves

For the cocktail:

ice, for mixing
3 T vodka (or gin)
1 T spiced syrup
1 T dry vermouth
2 T clear apple juice (optional)
orange peel, for garnish

Method

1. Prepare the spiced sugar syrup in advance: simmer sugar and water with 1 cinnamon stick, sliced fresh ginger, 1 star anise and a few cloves.

2. Strain and chill; the syrup will keep well in the fridge*.

3. To a cocktail shaker filled with ice, add vodka (or gin), spiced syrup, dry vermouth and clear apple juice. Shake, pour, and garnish with orange peel.

Cook's note: *Alternatively: add a dash of syrup to brandy, whisky or cognac on ice for, quite possibly, the perfect autumn nightcap.

Find more cocktail recipes here.

Photograph: Andrea Van Der Spuy
Production: Bianca Strydom
Food assistant: Irinja Bekker

Spinach lasagne

Kung pao chicken

Durban fish curry

Coconut prawn curry

Tuna fish cakes

Isigwaqane (maize and red beans)

Eggless soji with sultanas

Ting le tshohlo (sorghum fermented pap and pulled beef)

Gourmet crab roll

Umvubo/phuthu (crumbly pap and amasi)

Falooda

Hake curry

Ushatini

Seafood mix Greek salad

The hot cross bun martini

The hot cross bun martini

Ingredients

Method