Recipes Archive

Porridge recipes

Umngqusho wezambane (samp with potatoes)

2 hours

Lamb recipes

Isibindi (ox or lamb’s liver with onion and spices)

25 minutes

Beans recipes

Boerewors pie with carrot pickle

30 minutes

Yoghurt recipes

Baby chicken with red wine and rosemary

1 hour

Butternut recipes

Pumpkin pie

30 minutes

Pumpkin pie

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 30 minutes

Ingredients

1 kg pumpkin or butternut, peeled and cubed
1 cup cream
6 free-range eggs
100 g cake flour, sifted
50 g brown sugar
1 T fine salt
½ t ground cinnamon

Method

1. Roast the pumpkin or butternut at 180°C for 20 minutes, or until soft. Allow to cool slightly. Place the roasted pumpkin in a blender and blend until smooth. Add the cream, then blend again.

2. In a bowl, combine the pumpkin purée, eggs, flour, sugar, salt and cinnamon. Whisk until combined. Take care not to overwork the flour as this will result in a “tough” batter. Transfer the mixture to a 30 cm baking dish. Bake at 180°C for 30 minutes, or until golden brown and a knife comes out clean.

3. This can be enjoyed as is or with a topping of feta cheese, toasted pumpkin seeds and buttery sultanas.

Find more pie recipes here

Extracted with permission from Sunday Lunching at The Table by Brendan and Leigh Thorncroft.

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Umngqusho wezambane (samp with potatoes)

Isibindi (ox or lamb’s liver with onion and spices)

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Boerewors pie with carrot pickle

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Baby chicken with red wine and rosemary

Pumpkin pie

Pumpkin pie

Ingredients

Method