Gnocchi recipes

Tomato soup with meatballs and gnocchi

45 minutes

Coconut recipes

Coconut curry hake with lentil-rice

25 minutes

Asian recipes

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

30 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Aliums

Onion bhajis

10 minutes

Mushroom recipes

Mushrooms with roasted garlic cream and herb-buttered toast

45 minutes

Chicken meatloaf with crispy baguette

1 1/2 hours

Roast chicken

Roast chicken with sweet potatoes and Swiss chard

45 minutes

Brinjal recipes

Marinated grilled baby brinjals

20 minutes

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Marius Redelinghuys’ bolognese

2 hours

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Spelt bread with beetroot hummus

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus rising time

Cooking Time 35-40 minutes

Ingredients

205 g spelt grains (or use 315 g spelt flour)
315 g cake flour
1 t sumac
1 t ground cumin
2 t salt
1 x 10 g instant yeast sachet
310 ml lukewarm water
2 T honey
4 fresh bay leaves

For the beetroot hummus:

350 g baby beetroot
4 T extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 x 400 g chickpeas can, drained
1 garlic clove, finely chopped
3 T olive oil

Method

1. Preheat the oven to 200°C . Grind the spelt grains in a flour mill, starting on a coarse setting and gradually moving to a finer setting, to create a flour the same consistency as cake flour.Place the spelt flour, cake flour, sumac, cumin, salt and yeast in a mixing bowl. Add the water and honey and gently mix to form a dough.

2. Place the dough on a floured surface and knead for 10 minutes. Transfer to a oiled bowl, cover with a clean tea towel and allow to rise in a warm place for 90 minutes.

3. Knock down the dough and shape into a ball. Place on a greased baking tray and stud with the bay leaves. Allow to rise for 30 minutes.

4. Bake for 35 minutes, or until the bread forms a crust and sounds hollow when tapped. Allow to cool slightly before slicing. Serve warm with the beetroot hummus.

5. To make the beetroot hummus, preheat the oven to 200°C. Place the baby beetroot on a baking tray, drizzle with the olive oil, and season to taste. Roast for 30 minutes, or until tender. Allow to cool, then peel.

6. Place the beetroot in a food processor with the remaining ingredients. Blend to form a chunky hummus. Add more salt if necessary.

Cook's note: Spelt is an ancient wheat used in breads and various bakes. It has a nuttier taste than wholewheat and contains less gluten than ordinary wheat. Find it at health shops such as Wellness Warehouse.

Discover more bread recipes here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Tomato soup with meatballs and gnocchi

Coconut curry hake with lentil-rice

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Onion bhajis

Mushrooms with roasted garlic cream and herb-buttered toast

Chicken meatloaf with crispy baguette

Roast chicken with sweet potatoes and Swiss chard

Marinated grilled baby brinjals

Lamb, chickpea and butternut stew

Marius Redelinghuys’ bolognese

Spelt bread with beetroot hummus

Spelt bread with beetroot hummus

Ingredients

Method