Recipes Archive

Lamb recipes

Yemenite braised lamb

2½ hours

Biscuit recipes

Easy gingerbread house

Braai recipes

Home-made smoky BBQ marinade and basting sauce

5 minutes

Burger recipes

Hand-cut rump burgers with onion rings and monkeygland sauce

1½ hours

Sweet treat

Sweet profiteroles with créme pâtissière and caramel

1 hour 20 minutes

Curry recipes

Durban fish curry

1 hour

Milk recipes

Condensed-milk potato salad

20 minutes

Lunchbox recipes

Roast sweet potato salad

45 minutes

Beef recipes

BBQ beef sliders with cheese

15 minutes

Sweet treat

Home-made honeycomb

10 minutes

Chicken recipes

Tomato bredie with chicken

1 hour

Dressing recipes

Vegan mayo

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 cloves garlic, minced
1 lemon, juiced
2 t Dijon mustard
12 canned chickpeas, plus 3 T chickpea brine
½ cup canola oil
¼ cup extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

Mix the garlic, lemon juice, mustard, chickpeas and chickpea brine in a tall container (such as a water jug), then blend using a stick blender at high speed until smooth.

Slowly drizzle in the sunflower oil while blending until it forms a creamy, smooth emulsion.

Transfer the mixture into a bowl and slowly drizzle in the olive oil, whisking continually. Season to taste.

Cook’s note: Store in an airtight container in the fridge for up to a week.

Browse more vegan recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Yemenite braised lamb

Easy gingerbread house

Home-made smoky BBQ marinade and basting sauce

Hand-cut rump burgers with onion rings and monkeygland sauce

Sweet profiteroles with créme pâtissière and caramel

Durban fish curry

Condensed-milk potato salad

Roast sweet potato salad

BBQ beef sliders with cheese

Home-made honeycomb

Tomato bredie with chicken

Vegan mayo

Vegan mayo

Ingredients

Method