Recipes Archive

Savouries recipes

Beef kofta rolls

30-35 minutes

Biltong recipes

Braaied baked potatoes stuffed with sour cream and biltong

1 hour

Vegetarian recipes

Cassava and plantain chips

15 minutes

Chocolate recipes

Chocolate waffles with miso chocolate

25 minutes

Cheat recipes

Savoury cheat’s croissants

35–40 minutes

Salad recipes

Cucumber salad with amasi raita

Five-ingredient recipes

Canned pea salad

Citrus recipes

Wild greens salad

Anchovy recipes

Egg mayonnaise with anchovy-buttered buns

25 minutes

Ramadan and

Bhajias

15–20 minutes

Cheese recipes

Provoleta

Afternoon tea

Ma’s yellada

15-20 minutes

Ma’s yellada

Serves 50 pieces

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15-20 minutes

Ingredients

260 g flour, sifted
40 g sesame seeds
100 g sugar
40 g butter
½ cup water (or more as required)
oil, for deep-frying

Method

1. Combine the flour, sesame seeds and sugar in a mixing bowl.

2. Rub the butter into the flour mixture until very well combined.

3. Add the water and mix to form a soft dough. Add more water if the dough is too dry.

4. Thinly Roll out the dough into a large rectangle. Slice into squares, alternatively cut dough in any desired shape.

5. Deep-fry the dough in hot oil until golden and crispy.

Find more snack recipes here.

Videography: Kevashan Moodley and Romy Wilson
Photography: Tahila Pillay
Food assistant: Sophia-Maria Eygelaar

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Beef kofta rolls

Braaied baked potatoes stuffed with sour cream and biltong

Cassava and plantain chips

Chocolate waffles with miso chocolate

Savoury cheat’s croissants

Cucumber salad with amasi raita

Canned pea salad

Wild greens salad

Egg mayonnaise with anchovy-buttered buns

Bhajias

Provoleta

Ma’s yellada

Ma’s yellada

Ingredients

Method