Bacon recipes

Bacon-and-egg potato rostis

20 minutes

Braai recipes

Stokbrood with salted butter

30 minutes

Mediterranean

Weekend smoky lamb roti

45 minutes

Paella recipes

Loadshedding rice with seared trout

35 minutes

Potato recipes

Potato and sweet potato röstis

15 minutes

Duck recipes

Pommes Anna with duck fat

40–50 minutes

Toast recipes

Banana, honey and nut butter breakfast toast

Beef recipes

Brinjal-and-mince bake

1¼ hours

Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Chicken recipes

Braised chicken with bacon, leeks and sweet potato

55 minutes

Dutch stamppot

15 minutes

Dutch stamppot

By Maranda Engelbrecht

Serves 3 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 cups Redskin potatoes, peeled and chopped
2 T butter
¼–½ cup cream
1½ cup watercress or loose-leaf endive, chopped and tightly packed
½ cup spring onions, chopped

Method

Boil the potatoes in salted water until soft, then pour off most of the water. Add the butter and half the cream to the potatoes and mash, adding more cream until smooth.

Stir in the endive and spring onion and serve with slow-braised smoked eisbein.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Bacon-and-egg potato rostis

Stokbrood with salted butter

Weekend smoky lamb roti

Loadshedding rice with seared trout

Potato and sweet potato röstis

Pommes Anna with duck fat

Banana, honey and nut butter breakfast toast

Brinjal-and-mince bake

Fish tacos with smashed avocado and tomato salsa

Yellowtail ceviche with tiger’s milk dressing

Braised chicken with bacon, leeks and sweet potato

Dutch stamppot

Dutch stamppot

Ingredients

Method