Berry recipes

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45 minutes

Beetroot recipes

Rosemary lamb lollipops with beetroot tzatziki

12 minutes

Asian recipes

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Quiche recipes

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50 minutes

Italian recipes

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20 minutes

Seafood recipes

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Battered and

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Beef recipes

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1 hour

Fruity dessert

Appletiser jelly with apple and fennel

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Grana Padano

Italian open sandwich with Grana Padano

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Chicken recipes

Aromatic chicken larb with crispy basil

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Butternut recipes

Butternut-and-quinoa bobotie

30 minutes

Butternut-and-quinoa bobotie

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

30 g butter
1 large onion, finely chopped
1 T Woolworths Cape Malay curry powder
1 free-range egg
¼ cup buttermilk
2 brown bread slices, crusts removed
2 cups cooked quinoa
500 g butternut, cooked and mashed
2 T lemon juice
Sea salt and freshly ground black pepper, to taste
6 small bay leaves
Butter, for greasing
Fruity chutney, for serving
Vinegared and chilli-spiked sliced tomatoes and red onion, for serving
Cooked brown rice, for serving (optional)

For the topping, whisk:

2 free-range eggs
1 cup buttermilk
¼ t turmeric

Method

Preheat the oven to 180°C.

Gently cook the onion in the butter until very soft. Stir in the curry powder and remove from the heat.

Beat the egg with the buttermilk. Crumble the bread and add to the beaten egg mixture and mash well.

Mix the quinoa and mashed butternut, then add the onions, bread mixture and lemon juice. Mix well, seasoning to taste.

Turn into a litre-sized buttered baking dish. Press in the bay leaves. Bake for 15 minutes, then ladle over the topping. Bake for a further 15 minutes, or until the topping is set.

Discover more South African favourites here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Raspberry, rose and chocolate tartlets with a savoury bark

Rosemary lamb lollipops with beetroot tzatziki

Sticky chicken wings with Asian slaw

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Vietnamese prawn, mango and basil parcels with tamarind dressing

Tempura mixed seafood with lemon

Brinjal-and-beef mince curry

Appletiser jelly with apple and fennel

Italian open sandwich with Grana Padano

Aromatic chicken larb with crispy basil

Butternut-and-quinoa bobotie

Butternut-and-quinoa bobotie

Ingredients

Method