Recipes Archive

Braai recipes

Mabhanzi

20 minutes

Diwali recipes

Mielie meal roti

30 minutes

Cooking with

Brandy panna cotta

10 minutes

Cake recipes

Cinnamon roll cheesecake

Afternoon tea

Chocolate-honey cake

Biscuit recipes

Nankhatai

Braai recipes

Nyama choma

1 hour

Chicken recipes

Sherry-and-cream mushroom baked chicken

40 minutes

Asian recipes

Blanched baby spinach

10 minutes

Afternoon tea

Chocolate mousse brownie cake

1.5 hours

Asian recipes

Bulgogi sauce

Salad recipes

Slaai

15 minutes

Slaai

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 cob sweetcorn
3 Hass avocados, halved and stoned
3 T extra virgin olive oil
2 limes, juiced
1 T fresh ginger, grated
2 x 40 g packs watercress
sea salt and freshly ground black pepper, to taste
100 g cashew nuts, toasted and roughly chopped

Method

1. Place the corn over medium coals and cook for 10 minutes, or until lightly charred on all sides. Using a sharp knife, slice the kernels off the cob.

2. Brush the avocado flesh with 1 T olive oil, then place on the braai cut side down and braai for 3 minutes until lightly charred.

3. Mix the remaining olive oil, lime juice and ginger, then season to taste.

4. Place the watercress on a serving platter, then scoop out the avocado flesh and place on top. Scatter over the corn, then drizzle over the dressing. Top with the chopped cashew nuts.

Cook's note: Creamy avocado with sweet corn and punchy ginger is salad perfection.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Mabhanzi

Mielie meal roti

Brandy panna cotta

Cinnamon roll cheesecake

Chocolate-honey cake

Nankhatai

Nyama choma

Sherry-and-cream mushroom baked chicken

Blanched baby spinach

Chocolate mousse brownie cake

Bulgogi sauce

Slaai

Slaai

Ingredients

Method