Home
Recipes

Spinach-and-pistachio pesto

Dip recipes

Spinach-and-pistachio pesto

Deep-fried poached eggs with chakalaka

Battered and

Deep-fried poached eggs with chakalaka

30 minutes

Peri-peri steak with organic fried eggs

Beef recipes

Peri-peri steak with organic fried eggs

15 minutes

Carrot cakes with honey glaze

Cake recipes

Carrot cakes with honey glaze

20 minutes

Oven-dried strawberries

Berry recipes

Oven-dried strawberries

3 hours

Carbonara with chunky pork

Bacon recipes

Carbonara with chunky pork

15 minutes

The basic pizza base

Fakeaway recipes

The basic pizza base

10 minutes

Almond french toast with boiled eggs and biltong powder

Biltong recipes

Almond french toast with boiled eggs and biltong powder

10 minutes

Coffee ice-cream with honeycomb

Gluten-free treat

Coffee ice-cream with honeycomb

10 minutes

Smoked trout salad with ricotta fritters and buttermilk dressing

Cheese recipes

Smoked trout salad with ricotta fritters and buttermilk dressing

10 minutes

Peri-peri spatchcock chicken with apple-and-mint tzatziki

Chicken recipes

Peri-peri spatchcock chicken with apple-and-mint tzatziki

50 minutes

Tamatiesmoor

Braai recipes

Tamatiesmoor

40 minutes

Load more

Tamatiesmoor

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 onions, chopped finely
1 T crushed garlic
4 T olive oil
1 x 800 g can whole peeled tomatoes in juice, drained
70 g tomato paste
2 T brown sugar
2 cups water
Sea salt and freshly ground black pepper, to taste

Method

Fry the onions and garlic in olive oil until soft and golden. Add the tomatoes, tomato paste and sugar and simmer for 10 minutes.
Add the water and simmer for at least 30 minutes, stirring often. Serve with grilled or braaied sausage.

Discover more brilliant braai recipes here.