Recipes Archive

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Nankhatai

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Nyama choma

1 hour

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Sherry-and-cream mushroom baked chicken

40 minutes

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Blanched baby spinach

10 minutes

Afternoon tea

Chocolate mousse brownie cake

1.5 hours

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15 minutes

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45 minutes

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35 minutes

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10 minutes

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Sundried tomato-and-basil mieliebread

50 – 60 minutes

Diwali recipes

Gulab Jamun with coconut

30 minutes

Gulab Jamun with coconut

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

400 g cake flour
1½ t baking powder
½ t bicarbonate of soda
2 T semolina
1 t spice mix or ground cardamom
1 x 397 g can condensed milk
1 T ghee, plus extra for frying
desiccated coconut, for rolling

For the syrup:

3 cups water
500 g sugar
a splash rose-water

Method

1.Sift all the dry ingredients together and mix well. Slowly add the condensed
milk and shape into fingers. Deep-fry in the ghee in a wok until golden brown.

2. To make the syrup, mix the sugar, water and rose-water and reduce over a low heat until syrupy. Using a fork dip, each fried finger into the syrup, then roll in coconut.

Find more Indian recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Annette Klinger

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Nankhatai

Nyama choma

Sherry-and-cream mushroom baked chicken

Blanched baby spinach

Chocolate mousse brownie cake

Bulgogi sauce

Slaai

Peri-peri grilled chicken

Summer paella

Pork belly bossam

Sundried tomato-and-basil mieliebread

Gulab Jamun with coconut

Gulab Jamun with coconut

Ingredients

Method