Recipes Archive

Asian recipes

Potato-and-coconut soup

20 minutes

Duck recipes

Duck-fat-fried baby potatoes with juniper salt

40 minutes

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Asian recipes

Korean bo ssam (Thai larb)

6 hours

Milk recipes

Cardamom-and-rose almond milk rice pudding

35 minutes

Butternut recipes

Risotto-stuffed squash with Parmesan and pancetta

45 minutes

Brunch recipes

Dutch pear pancake

10–15 minutes

Iced borscht with hot potatoes and sour cream

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

8 medium beetroot
1 T salt
8 cups water
50 g sugar
1/3 cup strained fresh lemon juice
Fresh cream, for serving
Hot boiled potatoes, for serving

Method

Wash the beetroot very well but don’t peel them. Trim the stalks, leaving about 5 cm, and leave on the tails so that the beetroot won’t bleed.
Place in a saucepan with the salt and water. Bring to the boil, reduce the heat and cook, covered, for 1 hour or until tender. Remove the beetroot and strain the liquid.
Stir in the sugar and lemon juice. Taste for sweet-sour balance, adding more sugar or more lemon juice if necessary. If serving in glasses, add a shot of cream but use the beetroot for a salad. If serving in bowls, stir in some peeled, grated beetroot.
Either way, serve well chilled. Pass around the cream and potatoes at the table.

This recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.

TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book.Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).

Spinach lasagne

Kung pao chicken

Durban fish curry

Potato-and-coconut soup

Duck-fat-fried baby potatoes with juniper salt

Stir-fried tofu in a fiery sauce

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Korean bo ssam (Thai larb)

Cardamom-and-rose almond milk rice pudding

Risotto-stuffed squash with Parmesan and pancetta

Dutch pear pancake

Black rice with avocado and seared salmon

Roast duck breast with grapes and Hanepoot sauce

Char siu-style chicken wings

Iced borscht with hot potatoes and sour cream

Iced borscht with hot potatoes and sour cream

Ingredients

Method