South Africa’s wealth of cultures is celebrated by many people all over the world. On Heritage Day, in South Africa, we celebrate our cultural heritage and all the food that goes along with it. The day is usually spent with family and friends enjoying our iconic shisa nyama (braai). The food spread on Heritage Day is usually filled with a variety of side dishes to compliment your braai, epic desserts and of course a few traditional favourites baking in the oven.
We share a few of our favourite recipes to include in your Heritage Day spread.
Pumpkin Fritters by Sam Woulidge
Pumpkin fritters never lasts long around a South African table. They are the perfect addition to any meal, a great midnight snack and an all-rounder that everyone enjoys.
- 500 g pumpkin, steamed, drained and cooled
- 2 free-range eggs, beaten
- 60 g cake flour
- 1 tsp baking powder, heaped
- Salt, a pinch
- Butter and oil, for frying
- Cinnamon sugar, for sprinkling
- Mash the cooled, steamed pumpkin with a fork once. (I’m lazy so I buy the ready-cubed pumpkin in packets and steam it in the microwave according to package instructions).
- Add the beaten eggs and mix. Sift in the cake flour, baking powder and salt.
- Melt a little butter in a pan and add a little oil. When it starts sizzling, drop in heaped teaspoons of batter, making sure that they are nicely spaced apart, and fry each side until lightly browned.
- Remove from pan and drain on kitchen paper.
- Sprinkle with cinnamon sugar and eat warm.
Vetkoek by All Recipes
A family favourite and great for vegetarians and meat eaters alike! Vetkoek are great served as a snack in a smaller form or as a meal with heaps of filling.
- 2 cups lukewarm water
- ¼ cup white sugar
- 1 (.25 ounce) package active dry yeast
- 7 cups all-purpose flour
- 2 teaspoons salt
- 3 cups oil for frying
- Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes.
- Sift flour and salt together in a large bowl.
- Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with a clean cloth and let dough rise until doubled in volume, about 45 minutes.
- Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.
Bobotie by Sarah Beunfeld
A South African classic that never goes to waste. Boboti is also a national dish celebrated by South Africans all over the world. This spicy, creamy goodness can be made with a vegetarian alternative like soy mince.
- 2 slices white bread
- 2 onions, chopped
- 25g butter
- 2 garlic cloves, crushed
- 1kg packet lean minced beef
- 2 tbsp Madras curry paste
- 1 tsp dried mixed herbs
- 3 cloves
- 5 allspice berries
- 2 tbsp peach or mango chutney
- 3 tbsp sultanas
- 6 bay leaves
For the topping:
- 300ml full-cream milk
- 2 large eggs
- Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
- Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
- Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
- For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Umngqusho by What’s For Dinner
If you want comfort food, then this is it. A tasteful meal made with tender, love and care that keeps giving. Sometimes even more enjoyed the day after the holiday.
- 500 g samp and beans
- 30 ml oil
- 2 tsp Robertsons garlic flakes
- 2 onions finely chopped
- 1 green pepper deseeded and diced
- 2 tbsp Rajah Mild & Spicy curry powder
- 2 Robertsons bay leaves
- 1 tbsp Rajah Mild Masala curry powder
- 1 tbsp Robertsons mixed herbs
- 500 g beef stewing steak
- 1 x 400 g tin chopped tomatoes
- 500 ml beef stock
- Robertsons salt and black pepper to season
- Soak the samp and bean mixture in boiling water preferably overnight or for a few hours, rinse and transfer to a saucepan and cover with fresh water and cook until soft, for about 1 hour. Strain and set aside.
- Heat the oil and fry the Robertsons Garlic Flakes, onion and green pepper. Add the spices then brown the meat in batches.
- Add the tomatoes and cooked samp and beans and season with salt and pepper.
- Pour over the beef stock, stir and simmer covered over a low heat until meat is tender.
Milk Tart by All That’s Jas
A milktart just always hits home. If you are celebrating Heritage Day, you’re sure to find a variety of milktarts or milktart inspired dishes this year.
For the crust:
- 1 package tennis or digestive biscuits
- 1 stick melted butter
- 1 teaspoon ground cinnamon
For the filling:
- ⅓ cup all-purpose flour
- ⅓ cup cornstarch
- A pinch of salt
- 4 ½ cups full-fat milk divided
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Ground cinnamon for dusting
For the crust:
- In a food processor blend the tennis or digestive biscuits with cinnamon and melted butter until combined and crumbled.
- Transfer to an 11-inch tart pan with a removable bottom and spread over the bottom and up the sides, firmly pressing down. Place the pan in the fridge for the crust to harden while you make the filling.
For the filling:
- With an electric mixer or a food processor, mix together the flour, cornstarch, salt, ½ cup milk, sugar, eggs, and vanilla extract until well blended.
- In a large saucepan, add 4 cups of milk and butter and bring to a boil over medium heat. Be careful not to burn the milk.
- Lower the heat to low and slowly, in a thin stream, add the flour mixture to the hot milk, whisking constantly. Keep whisking until thickened and completely cooked, about 15 minutes, or when the filling pulls away from the sides of the saucepan.
- Pour in the prepared tart pan. Sprinkle with cinnamon sugar and let cool. When cool, refrigerate until firm enough to slice, at least 1 hour before serving.
Bread and Butter Pudding by Abigail Donnely
You can’t have a full-on South African spread without this classic when it is dessert time.
- 1 kitka or sliced white loaf, slightly stale
- 4 tablespoons of golden syrup
- 100 g raisins
- Butter, for greasing
- 2 cups cream
- 1 cup milk
- 8 free-range egg yolks
- 1 teaspoon of vanilla extract or paste
- Preheat the oven to 170ºC. Slice the bread thinly.
- Spread the syrup over half the bread slices. Top with raisins and cover with the remaining slices of bread to make sandwiches. Butter the dish and press the sandwiches into the dish.
- To make the custard mixture, heat the cream and milk. Beat in the eggs and add the vanilla.
- Pour the custard mixture over the bread. Leave to soak for 15 minutes. Bake for 45 minutes, until set but still wobbly.
- Serve with a jug of warm custard, runny cream or a dollop of crème fraîche. Eat the pudding warm – it tastes better than straight out of the oven.
- For our simple step-by-step on how to make bread-and-butter pudding, click the link: How to make bread-and-butter pudding.
Who would have thought that the simple staple ingredients of flour, water and a bit of yeast will turn out products that today are known all over the world? Whether it is called Naan in India, Damper in Australia, Pretzel’s in Germany, Challah in the Jewish Communities, Frybread in the USA, Focaccia in Italy or Pão in Brazil, it remains a heavenly delight even if you enjoy it in South Africa, just plain with butter. We share our favourite and super-easy savoury and sweet bread recipes from South Africa.
Bread is one of the oldest human-made foods, has been significant since the dawn of agriculture, and plays an essential role in religious rituals. Bread has inspired people over the world to create their own versions – we are all familiar with French loaf, brioche, flatbread, bagel, panini, pitta, tortilla and so the list goes on.
Bread is a great example of what life should be like…enjoyed the best in its simplest form!
1 packet (50g) of dry brown-onion soup
500g self-raising flour
Preheat oven to 180 degrees.
Mix the self-raising flour and soup powder into a mixing bowl. Add the buttermilk and mix it into a batter.
Spray a bread pan with non-stick cook spray and pour the batter into the pan.
Add some grated cheese over the top and sprinkle a bit of red pepper over the cheese.
Bake for 50 minutes to 1 hour.
Basic Bread Ingredients:
3 cups all-purpose or cake flour
A Tablespoon granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
330ml room temperature beer (can substitute soda water for an alcohol-free bread)
Optional glaze: 1 egg & 2 teaspoons water, beaten
Filling Options (combine as desired):
General measurement: 1 teaspoon of dried herbs or 1 Tablespoon of fresh, chopped herbs.
Garlic (2 minced cloves)
Sundried tomatoes (½ cup)
Mushrooms (½ cup, fried)
Onion (½ cup, chopped)
Feta cheese (3/4 cup,crumbled)
Parmesan cheese (½ cup, finely grated)
Cheddar cheese (1 cup)
Preheat oven to 190 degrees.
In a large mixing bowl, combine the flour, sugar, baking powder, salt and your chosen filling.
Make a well in the middle of the dry ingredients and slowly stir in beer or soda water.
Mix until just combined. The batter should be sticky and thick.
Spread in a greased loaf pan and brush with the egg glaze if desired.
Bake until golden brown and a toothpick stuck in the centre comes out clean, about 45 minutes.
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool for 10 more minutes.
Serve warm or at room temperature.
Corn and Condensed milk Bread
One of our favourite bread recipes!
1 can of sweetened condensed milk
1 can of Sweetcorn
500g self-raising flour
Preheat oven to 180 degrees.
Take a large oven dish and mix all the ingredients together until it forms a batter.
Spray a bread pan with non-stick cook spray and pour the batter into the pan.
Bake for 50 minutes to 1 hour.
1 bag bread dough
1 and half cup (375ml) fresh cream
1 cup/ 1 + 1/2 cup (250ml- 375ml)caramel sugar
Take a large oven dish and pour the fresh cream into the dish. Roll 9 balls from your bread dough and pack them in the dish so that each ball has room to swell into a bigger ball.
Empty your cup of sugar over the dish. Cover the dish with a dishcloth and allow the dough to rise into nice big bread rolls.
Bake for 40 minutes at 180 degrees.
Enjoy nice and warm.
For more bread inspiration, have a look at this pastry chef, Nadya Hassan and her delectable Summer Feast bread recipe!
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Around this time of year, many of us feel compelled to be kind to our bodies. Whether it is taking up a new hobby, joining the gym, going for a dance class or just eating a detoxing meal, we need to boost our energy levels some way or the other.
We share a few of our favourite and yummy detoxing meals to give you the lift you need to get out of your winter slump.
Starting the day off well is always a good idea. A good boost from detoxing foods can last an entire day.
Acai Breakfast Bowl by Hello Glow
- 2 ripe bananas
- 2 tbsp acai powder
- 1/2 cup almond milk
- 2 tsp coconut oil
- 2 tsp bee pollen
- 1 tbsp almond butter
- To garnish: chia seeds crushed almonds, coconut flakes, bee pollen, acai berries
- Add all the ingredients into the blender and pulse to obtain a creamy mixture.
- Distribute evenly into the serving bowls, top with chia seeds, pollen, coconut flakes, pollen and berries, and serve.
- Freeze any leftovers in an ice cube tray and add to future smoothies
Vitamin and Mineral Rich
A detoxing, energy salad is the call of the day if you need a quick energy boost. Choosing ingredients that are high in vitamins and minerals will give you that half-day pick up you need. This detox salad will do just that.
Detox Salad by Detox Insta
- 3/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 1 to 1 1/2-inch knob of fresh ginger, to taste
- 1 clove garlic
- 2 tablespoons raw honey
- 4 cups shredded cabbage (green, purple, or both)
- 1 large carrot, shredded
- A handful of fresh flat-leaf parsley, roughly chopped
- 1/2 avocado, sliced
- 2 tablespoons raisins
- To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.
- To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.
- Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.
A Sweet Tooth
Choosing the healthy version of a favourite treat can be dull and boring, but these no-bake dark chocolate cookies and something else. No guilt when eating too many of them and your body will thank you for pumping it full of ingredients to detox.
No-Bake Dark Chocolate Cookies by Paleo Hacks
- Double boiler
- Sheet pan
- Parchment paper
- 1 ½ cups raw cacao paste
- ¼ t sea salt
- 1 T coconut oil
- 2 T raw walnuts, chopped
- 2 T raw almonds, chopped
- 2 T raw pecans, chopped
- 2 T goji berries
- 2 T lemon rind
- Melt the raw cacao, salt and coconut oil in a double boiler and stir until smooth.
- Cover a sheet pan with parchment paper.
- Drop ⅛ cup of the cacao mixture onto the parchment paper to make 8 cookies.
- Sprinkle each chocolate with chopped nuts, goji berries and lemon rind.
- Place in the refrigerator for 10 minutes to set and enjoy!
We cannot begin a conversation about South African food without giving a special mention to pap. The preparation method often runs along cultural lines and are therefore enjoyed runny, soft or stiff. Even though this maize meal did not originate from South Africa, it has become a staple food due it is affordability and versatility. In the article Pap Politics written by Honour’s graduate Gina Hendrickse on 18 March 2020, she explained that maize did not dominate the South African foodscape overnight, it was the mining industry that fundamentally shifted the status of maize.
Today, you will find it as a gourmet cuisine served on the menu of the Michelin star restaurant ‘Jan’ in France. Owner and chef, Jan Hendrik van der Westhuizen, grew up in South Africa and transformed the South African staple dish, pap, into something visitors from all over the world can enjoy in his restaurant.
Any time of the day is a great time to enjoy this South African favourite – breakfast, lunch or supper. Pap can be enjoyed with sugar and milk for breakfast or meat and vegetables for lunch and supper; it can even be watered down to make a tasty drink called Mageu. There are a hundred ways to eat and enjoy pap and in conversation when some discuss and even brag about their pap preparation methods, it can often lead to fun and informative pap wars!
My Momma’s Pap is Better than Yours
I asked a few friends how they love eating their pap:
“A braai needs to have pap! I normally have my pap for dinner and personally like it with braaied meat, gravy and chakalaka or coleslaw.” – Karabo Lerumo
“Being a Zulu man, pap is, was and will always be the main meal.” Wellington Shabangu. Wellington also explained that he grew up eating pap, uphuthu-style, fine crumbs also known as krummelpap. Growing up, their family enjoyed it with meat, vegetables, Amasi or as Wellington’s favourite, with fresh boiled milk. The vegetables were grown at home and was often vegetables we will not find in the shops today!
“As a child I use to eat scrambled butter pap (krummelpap) with fresh or sour milk” Amasi” at least twice a day, but now I love it with fresh cream. I also enjoy slap pap with wors and chakalaka “Whooo lekker” and stiff pap with chicken or stew, served with vegetables, marogo, spinach or cabbage for dinner. Pap is still on my menu three times a week and it varies between krummel, stiff or slap pap. Not sure if you would agree, but krummelpap is more enjoyable in warm weather. It is very rare to find people having this meal in winter.” Maria Thusi
“Soft pap, tomato and onion relish, chilli and boerewors – it’s a weekly dinner favourite in my house.” Samantha Camara van der Merwe
“We like a lekker pap tart with tomato and onion mix, corn, mushrooms and lots of cheese melted on top”. – Marion Nowak
In my case, my father-in-law, who at the time had a maize mill, taught me at age 26 to make pap. I just got married to his son and I suppose he felt it imperative to teach his new daughter-in-law the way of the pap-pot! I have perfected making either ‘slap pap’ or ‘stiff pap’ and then taught myself through the guidance of a friend to make ‘krummelpap’. My favourite pap is slap pap with cheese and boerewors mixed into the pap until the cheese is melted. My son, 7 years old, adores his with cinnamon sugar (taste like a pancake!) and would have it as often as I would make it for him.
Basic Recipes on Intuition
As we have established, there are many ways to make mielie pap, and when you ask someone, they often can’t even give you the measurements of their recipe. When they see it, they know it is too runny or too stiff for their taste and they adjust it accordingly with more water or maize. However today I will share the lessons I have learned through my pap-making and hopefully guide you on the way to making basic recipes for slap pap, stiff pap and krummelpap on intuition. Practice makes perfect!
Take a medium-size pot or large pot depending on how many people you need to feed.
For a family of four, we can easily finish a medium size pot filled with pap. You do lose some of the pap that hardened during the simmering part and therefore it looks more than what it truly is.
I prefer Super Maize meal for slap pap, it gives an extremely smooth texture that I love!
For a medium pot (3 to 4 people) – mix ¾ to 1 cup of super maize meal with 1 cup of cold water in your pot and add one teaspoon of salt to the mixture. Mix well with a balloon whisk until all the maize is wet and combined with the cold water. This is an important step as this prevents any lumps from forming.
If you start with lumps in your pap…start over.
Boil your kettle. As soon as you have a full boiled kettle ready, you may put your pap mixture on a medium temperature on either gas or electric hob.
(Now this is the part where you do not multitask…Give the pap your full attention.)
Add 1 cup of boiling water and stir this into the mixture with your balloon whisk until smooth. In the meantime, the heat will start doing its magic with the pap turning it into a stiffer mixture. After a minute or so, add a final cup of boiling water, whisk the water in until smooth. You will keep on whisking the mixture throughout this step until the whole mixture comes to a boil. At this point, you will want to start turning down your heat as low as possible. The pap might even splash up as the mixture is boiling. Be careful not to burn. Keep your lid close by to keep yourself from burning.
Now, this is where you establish the stiffness of your pap. You can either leave it as is or add more water to make it an even runnier pap.
If you would like to eat your pap on a dinner plate, you don’t necessarily want it too runny, but eating it in a porridge bowl, with no problems.
If you are happy with your pap consistency, put your lid on your pot and make sure the heat is turned low.
Now you simply wait for it to turn into smooth cooked through porridge. It is important to leave the pap to simmer for at least 20 to 30 minutes.
Lift the lid in 5 minutes, making sure your consistency is still correct. You can still add more water at this stage. However, you cannot add maize after step 1. This will form lumps.
Check again after another 10 to 15 minutes making sure your pap is not burning and only simmering. It can easily burn, so do not forget about that pot on the stove.
Dish immediately and eat! Add butter as needed.
Tip: Cleaning your pot is super easy. Once the pot is empty, simply pour some lukewarm water in your pot and let it stand for a few hours. You will simply lift the whole piece of pap that stuck to the bottom and edge of the pot in one go and there you are!
For stiff pap, I use a similar method to slap pap. This is great for braais or dishing up on a dinner plate with other food.
For a medium pot (3 to 4 people) – mix 1 ½ to 2 cups of maize meal with 1 cup of cold water in your pot and add one teaspoon of salt to the mixture. Mix well with a balloon whisk until all the maize is wet and combined with the cold water. This is an important step as this prevents any lumps from forming.
Step 2 – Step 5: Follow the same instructions as slap pap.
With Krummelpap (how-to video), I prefer using braaipap that is slightly grainier, however super maize will also work well.
Take your medium-size pot. Fill the pot with 3 cups of water and 1 teaspoon of saltwater. Put your pot on the stove and let your saltwater come to a boil.
Once your water is boiling, take your maize (about 3 and a half cups of maize) and pour it in the middle of the pot making a tower of maize in the middle. Keep going until there is a lovely high tower that fits underneath your lid.
You can use slightly less maize for a finer texture and more maize for a grainier texture.
Close your lid and let this pot simmer on low heat for 30 minutes. Do not stir.
After 30 minutes, take a fork and move the fork in an up and down direction, until the mixture starts to looks light and fluffy and like crumbs (krummels). Close the lid and leave the pot for another 15 minutes. Repeat this step again after 15 minutes.
Your cooking is complete.
Dish immediately and eat! Add butter and hot milk as needed.
Food brings people together. Not just any people, but people who appreciate the same good things in life, be it something as humble as bread or as extravagant as caviar. Something magical happens when you’re surrounded by likeminded folks who share an appreciation for the craftmanship of creating gastronomical genius. Someone who appreciates meaningful experiences with food is Maryke Carstens-Burger, founder of Meat the Mother.
Maryke comes from a small mining town in the Freestate called Welkom. At 18, with a desire to experience everything life had to offer, outside Welkom, her parents sent her to Stellenbosch University. She was thrown into adulthood fast after arriving at university and managing to land a job at South Africa’s biggest media company, Media 24. After gaining much-needed work experience she travelled to the UK where she discovered her true love for food and this is when she realised that she can express her creativity through food.
After three years of working and travelling in Europe, she returned home to conceptualise and beautify brands for another few years. She says she always knew that creating beautiful food for people made her happy. Maryke’s creative work landed her a butchery logo design job which essentially made her travel back to the Freestate where she experienced some of the best meat produce. This is where her meat journey started.
We asked Maryke a few questions about food and the sources of her inspiration.
How was Meat the Mother conceptualised?
During Lockdown we realised that there was a real need within our community and neighbourhood for freshly baked sourdough and excellent quality meat (we often traded a loaf for a good bottle of wine) and this is how Meat the Mother was born. We know how busy people are and we are here to help them source the real stuff. There’s nothing more satisfying to us than to bring a beautifully curated box to your kitchen. The butchery supplies farm-to-fork meat cuts and our bakery produces freshly baked whole-grain, unbleached sourdough loaves. We do all the hard work to source the best possible, ethically-raised produce from local farmers in and around the Freestate and Gauteng.
Where did the love for bread begin?
After a trip in 2014, I joined a friend in New York where I did a sourdough baking course with the master baker Melissa Weller, owner of the bagel-centric Sadelle’s. After this, I knew that baking artisanal bread was my real passion.
We love bread too, what is so special about artisanal bread for you?
Slow fermented sourdough with cultured butter is so simple but the flavours are so complex and layered.
Where does your love for food – meat specifically come from?
I think I have a love for good food in general. It just happened that I was doing a butchery design and branding project in the Freestate and brought a lot of the produce back home. My family and friends fell in love with the quality and taste in comparison to what we were used to in Johannesburg.
Your favourite piece of meat and why?
I love a juicy, tender Rib-eye served with a crunchy salad.
How do you source your meat suppliers?
I use suppliers that understand the science behind the meat. The butchery I use is 3rd generation owned. They won the Butcher and Clever award for best butchery in the Freestate for 10 years in a row.
You are well-travelled. What is your favourite food destination abroad?
My last trip was with two friends to Puglia, Italy. We stayed in a villa surrounded by an ancient olive grove. We bought our food at the local markets. I loved the fresh locally sourced produce and the love the locals have for traditional pasta like the orecchiette pasta.
What is your favourite cuisine?
It’s so difficult to say because there are so many that I love but currently leaning towards Mediterranean style dishes.
What was the most valuable thing you learned in the kitchen during your time in New York?
Not to be intimidated by the sourdough baking process.
Visit the beautiful world of curated food on their Instagram.
Food that warms the body and the soul is always a good idea. We are in the middle of winter and if you’re feeling like us, some inspiration in the kitchen could not come at better time. We share the perfect winter lunch recipes to warm up the whole family.
Chicken Hot and Sour Soup with Pumpkin by Jamie Oliver
This is a Jamie Oliver favourite, which makes it pretty easy to make with easy-to-find ingredients. Jamie suggests fresh thyme leaves for this recipe!
- 1kg pumpkin
- 6 free-range chicken thighs, skin off, bone out
- Groundnut oil (Conola, avocado or olive oil will do as well)
- 2.5cm piece of ginger
- 2 cloves of garlic
- 3 fresh red chillies
- 1 stick of lemongrass
- 3 lime leaves
- 600ml organic chicken stock
- 1 x 400g tin of light coconut milk
- 150g oyster mushrooms
- 2 limes
- 1 bunch of fresh Thai basil (30g)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or soft brown sugar
- Trim and peel the pumpkin, cut in half lengthways, then scoop out and discard the seeds. Chop the pumpkin and chicken thighs into 3cm chunks.
- Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the chicken and cook for 5 minutes or until golden, stirring regularly.
- Peel and finely grate the ginger and garlic. Finely slice two of the chillies and bash the lemongrass with the back of a knife. Stir into the pan, then toss in the lime leaves. Cook everything for a further 2 minutes, or until the ginger and garlic has softened, stirring regularly.
Lentil and Ricotta Lasagna by Taste
A delicious lasagna is the ultimate comfort food. Extra, creamy and grilled cheese is the best part. This simple vegetarian lasagna is the perfect addition to the sustainable home and is eqaully – if not tastier and healthier than the meat additions is some lasagna recipes.
- 2 tsp olive oil
- 1 large onion, finely chopped
- 1 carrot, peeled, finely diced
- 2 sticks celery, finely diced
- 2 garlic cloves, crushed
- 150g button mushrooms, sliced
- 2 tbsp tomato paste
- 400g tin chopped tomatoes
- 400g tin brown lentils, rinsed and drained
- 60g All-Bran Original
- 450g fresh low-fat ricotta
- 1 egg
- 25g (1/4 cup) finely grated parmesan
- 125ml (1/2 cup) reduced-fat milk
- 3 fresh lasagne sheets
- Heat the oil in a large heavy based pan over a medium heat. Add the onion, carrot and celery, cook stirring occasionally for 6-8 minutes or until vegetables are softened. Add garlic and mushrooms, cook stirring for 3 minutes more.
- Add the tomato paste, cook stirring for 2 minutes, add the tomatoes, 125ml (1/2 cup) water and the lentils. Cook stirring occasionally for 5 minutes. Add All-Bran Original, simmer for a further 5 minutes or until sauce thickens. Remove and set aside.
- Preheat oven to 180°C or 160°C fan forced, lightly spray a 2 litre (8 cup) capacity oven proof baking dish with oil. Place the ricotta, egg, parmesan and milk in a food processor and process until smooth.
- To assemble the lasagne, spread 2/3 cup of the lentil mixture over the base of the prepared dish. Top with 1 lasagne sheet, cutting to fit if necessary. Top with half the remaining lentil mixture, then 1/3 of the ricotta mixture. Repeat with another lasagna sheet, the remaining lentils and 1/3 of the ricotta. Finish with a third lasagna sheet, and spread evenly with the final ricotta mixture.
- Bake in the preheated oven for 30–40 minutes or until top is golden and bubbling. Let the lasagna sit for 5 minutes before cutting. Serve garnished with fresh basil or baby rocket leaves if desired.
Salted Caramel Apple Galette by Sally’s Baking Addiction
In Sally’s own words “From scratch salted caramel apple galette is as delicious and impressive as pie, but half the work! This easy fall dessert is complete with homemade pie crust and a drizzle of salted caramel. Serve with a scoop of ice cream for the ultimate indulgence!
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled), plus more for work surface
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) cold unsalted butter, cubed
- 1/4 cup (60ml) ice cold water
Filling and Topping
- 2 – 3 large apples, peeled and sliced into slices (about 4–5 cups slices)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 and 1/2 Tablespoons (12g) all-purpose flour
- 2 teaspoons fresh lemon juice (to prevent apple browning)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salted caramel sauce
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- optional: 1/3 cup (40g) Diamond of California chopped walnuts
For June, we have chosen three super flu–fighting soups for the winter. The Broccoli soup is filled with nutrients; however, it also includes a whole cup of cream! This is the best soup if you are a broccoli lover. However, if you are looking for something with more substance, meaty and wholesome and no cream, you will not go wrong with the Avgolemono soup.
Lastly, for those of us who are watching the calories… You will be surprised at how delicious this Weight-loss vegetable soup tastes! It is a broth-like soup, but jam–packed with healthy nutrients that will keep you going during the winter and lose weight at the same time!
Serves 6 – 8 people
3 packets Knorr white onion soup
2 litre milk
1 big fresh broccoli head
1/2 cup of grated cheddar cheese
1/4 cup Sherry (optional)
1 cup of cream (250ml)
Cook the broccoli for a few minutes in salted water.
Mix the soup powder with the milk and boil on the stove while stirring constantly.
Simmer for 10 minutes.
Add the broccoli and simmer for another 5 minutes.
Add the cheese, and black pepper.
Simmer for another 5 minutes.
Add the cream just before you serve.
Enjoy while warm.
Note: One of many soups that freeze very well.
Avgolemono (Greek Lemon Chicken Soup)
Serves 6 – 8 people
16 cups (3-4 litres) Water
8 pieces of chicken (thigh and drumsticks or a whole chicken are best)
1 tbl Garlic (2 cloves)
2 tsp salt
1 tsp peppercorns
1 tsp oregano
½ tsp turmeric
2 bay leaves
½ cup rice (traditionally orzo is used)
2 lemons (Juiced), use to taste
2 eggs, separated – egg white whisked until frothy
In a large pot, add chicken, garlic, salt, peppercorns, oregano turmeric and bay leaves. Cover ¾ way with water (about 4 litres).
Bring to a rapid boil, skimming and removing any froth that forms.
Reduce broth to a medium–low heat and simmer for 60 – 90 minutes, until the chicken is cooked.
Remove the chicken, leave to cool and strain the broth into a pot.
Add rice to strained broth with ½ tsp salt and bring to boil.
Reduce the heat and cook for 15 minutes, until the rice is cooked.
Mix egg yolks and lemon juice
Add egg yolk mixture to the whisked egg whites.
Temper the egg and lemon sauce by gradually adding small amounts of hot broth. Whisk together until the bowl is warm to the touch.
Add to the pot and heat on a low heat for 5 minutes, do not overheat or let it boil.
Serve and enjoy.
Weight-loss Vegetable Soup
Serves 6 – 8 people
4 baby marrows
7 celery sticks
8 small tomatoes
3 green peppers
1 bunch of spinach
Salt and pepper
Optional: Add cauliflower or broccoli
Cut all the vegetables up in smaller chunks and throw them in a big pot.
Fill the pot with water until all the vegetables are covered.
Add salt and pepper to taste.
Boil the vegetables until soft.
Liquidize the soup and enjoy warm.
Note: This soup freezes very well.
We all love a tasty, spicy meal in the colder months. South Africa’s rich culture has allowed us to enjoy food from all over the world, and a specific love for curries. With the right ingredients and some secret tips you may have picked up along the way, curry is a celebrated dish in many families all over the country. A good curry is a great achievement for the one in the kitchen, and making your own naan is a super-easy skill to add to your curry making repertoire. It’s time to get your aromatic spices on! We share a few of our favourite curry recipes.
Butter Chicken by Delicious
Butter chicken recipes originate in India and bring some of the most basic flavours together with a bang. Butter Chicken or Murgh Makhani is a chicken curry in a spiced tomato, butter and cream sauce.
This recipe is faster than getting the take-away!
- 3cm piece ginger (15g), grated
- 3 garlic cloves, grated
- Juice of 1 lemon
- 600g chicken thighs, trimmed
- 2 tbsp tandoori curry paste
- 2 tbs ghee or sunflower oil
- 1 onion, sliced
- 5 cardamom pods
- 1½ tsp fennel seeds
- 1½ tsp ground paprika
- 1 tsp cumin seeds, toasted and crushed
- 1 x 410g can tomato puree
- 300ml pure (thin) cream
- Naan bread, to serve
- Sliced green chilli, to serve
- Fresh coriander, to serve
- Basmati rice, to serve
- Combine ginger, garlic and lemon juice in a large bowl. Add the chicken, then add the tandoori paste. Toss to combine. Chill for 30 minutes or overnight.
- Heat a chargrill or barbecue over high heat then, in batches, add the chicken. Cook 2-3 minutes per side until charred.
- Heat the ghee in a saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened, then add the spices and cook for a further 1-2 minutes until fragrant.
- Chop the chicken into 3cm pieces, then add to the saucepan. Add the tomato puree and 1½ cups (375ml) water and bring to a simmer. Cook for 4-5 minutes, add cream and simmer gently for a further 15-20 minutes or until sauce has thickened slightly.
- Serve with naan bread, green chilli, coriander and rice.
Aloo Matar by Vegan Richa
Allo Matar is a favourite in our home. It is also very quick to make – we even refer to it as our “curry in a hurry” on a weeknight. The simple, vegan dish with peas and potato – is filling and tasty.
- Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty colour.
- Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a shortcut, or if you have leftovers to use up, you could add boiled potatoes. This takes off some of the cooking time.
- Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavour central!
- The holy trinity of ginger, onion, and garlic are added to the toasted spices to form the base of the gravy.
- Fresh green chillies add a bit of heat, but don’t worry – this dish is not spicy. Thai green chilli pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out.
- Fresh tomato puree is added for colour, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or half the amount of canned tomato puree as it is more concentrated.
- Heat oil in a skillet over medium heat. Add potatoes and cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chilli by knife or a food processor.
- Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it’s getting hot. Add the crushed seeds and cook for half a minute.
- Add the onion, garlic, ginger chilli and cook for 3 mins or until translucent.
- Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken.
- Add the potatoes, salt and water and cover and cook for 15 mins.
- Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference.
- Taste and adjust salt and flavour. Garnish with more cilantro, pepper flakes.
Lamb Biryani by Panning the Globe
A versatile and aromatic rice dish, that you can make with pretty much any meat or you can make it vegetarian. Perfectly served with fluffy basmati and freshly made naan. The perfect biryani takes skill – behold the ingredients list below. It’s the perfect cooking project for a cold Saturday.
- Boneless leg of lamb (900g), fat trimmed off, cut into 2cm cubes
Marinade for the lamb:
- 5 tablespoons peeled and roughly chopped fresh ginger root (5-inch by 2inch piece or something comparable.)
- 6–7 large garlic cloves, roughly chopped (about 3 tablespoons)
- 1/2 teaspoon kosher salt
- A few grinds of fresh ground black pepper
Soak the rice:
- 2 cups basmati rice (Indian is best)
- CURRY SAUCE Ingredients
- 3 tablespoons olive oil
- 2 medium red or yellow onions, peeled, halved and thinly sliced
- 2 15-ounce cans of tomato sauce
- 1/4 to 3/4 teaspoon ground cayenne pepper (depending on how hot you like it)
- 1 tablespoon paprika (sweet, not hot)
- 2 teaspoons kosher salt
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
Ingredients for pre-cooking the rice:
- 2 tablespoons ghee or butter
- 2 teaspoons cumin seeds
- 4 cardamom pods
- 2 dried bay leaves
- 2 cinnamon sticks
- 1 red onion, peeled, halved and thinly sliced
- 1/2 teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
- 2 teaspoons kosher salt
- 2 cups plain yoghurt
- 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
- 1/2 cup chopped mint leaves (plus some for garnish, if you like)
- 1 garlic clove, pressed or finely minced
- 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you’re short on time, you can use 1/2 teaspoons ground cumin)
- 1/2 teaspoon kosher salt
- Marinate the lamb. Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away – expect lots of scraping down the sides) In a medium-sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half-hour or so. (more is fine)
- Rins and soak your rice. Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.
- Start the sauce. While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium-high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized – about 15 minutes. Regulate the heat so they don’t burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set them aside. (no need to clean the pot yet – keep it out to brown the lamb)
- Mix the sauce ingredients in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.
- Brown the lamb. In the pot, you used for the onions, heat 2 tablespoons of oil over medium-high heat. Add half the lamb with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Transfer to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Once the second batch of lamb is browned, return the other lamb and the onions to the pot. Pour in the sauce. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is nice and tender. Remove from the heat.
- Precook the rice. While the lamb is simmering, heat 2 tablespoons of ghee or butter in a medium-sized saucepan. Add the spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle a bit and you can smell the cumin toasting – about 30 seconds. Add the onion and cook, stirring frequently, for 3-4 minutes, until it starts to brown. Add the saffron and cook stirring, for about 30 seconds, until the saffron releases its colour and aroma. Add the drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook for 5-6 minutes, uncovered – until all the water has evaporated. Remove from the heat.
- Assemble. For baking preheat the oven to 350ºF. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover the casserole with the lid or with a double layer of foil. Bake for 35-40 minutes. Serve with cucumber raita (see below)
- Make the cucumber riata. Combine all the ingredients. Cover and refrigerate until needed.
*Note: The bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.
Winter is a great time to indulge in delicious comfort food. And although we love our curries, soups and stews, the Italians have a variety of comfort food that will make you go “bellissimo“! Try these recipes if you love Itallipasta, meat and cheese!
Butternut Squash Ravioli
by Pinch of Yum
This Butternut Squash Ravioli is made with WONTON WRAPPERS! Seriously that easy and so, so good. Awesome meatless dinner idea!
1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totalling about 4 cups cooked squash
1 cup whole milk ricotta
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
nutmeg, garlic, thyme, and/or sage (see notes)
generous pinch of salt and pepper
1 beaten egg
1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
Kale Pesto – if you cannot find kale pesto, basil pesto will be just fine!
Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.
Bring a large pot of water to boil.
Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
Boil ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!
One-Pan Gnocchi with Sausage and Spinach
This easy and fast Gnocchi with Sausage and Spinach is wonderfully tasty and loved by the whole family.
2 TB olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb Italian sausage (bulk, no casings)
1 (16 oz) package potato gnocchi (from refrigerated or pasta aisle)
1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
1/4 cup low sodium chicken broth
4 cups fresh baby spinach leaves
1/4 tsp freshly ground black pepper
1/2 cup shredded mozzarella cheese
1/2 cup freshly shredded Parmesan cheese
In a large non-stick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds.
Add sausage; stir and break it up into pieces, until nicely browned. Don’t drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps. Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through. Turn off heat.
Add spinach and pepper. Stir until spinach leaves are wilted. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately.
Parmesan Tortellini Bites
1 (9-ounce) package refrigerated three cheese tortellini
1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup marinara sauce
In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Fast food is good. Fast food at home is even better! Veggie wraps are a quick and easy meal to make at home in under 15 minutes.
2 red onions, sliced
2 large tomatoes, diced
½ cup hummus or mayonnaise
4 flour tortillas
Salt and pepper to taste
1 tsp of paprika
50g cheddar cheese
20g feta cheese
2 sliced avocados
Step 1: Prepare a frying pan with your choice of cooking spray, butter or oil.
Step 2: Fry your onions on medium heat until they begin to caramelize.
Step 3: Add your diced tomato and fry for a few minutes. You don’t want your tomatoes soggy.
Step 4: Season your onion and tomato mix with paprika, salt and pepper.
Step 5: Lay a flour tortilla out. This can be substituted with any type of flatbread of your choice.
Step 6: Add a tablespoon of hummus or mayonnaise and assemble your tortilla with your onion and tomato mix, cheeses and avocado.
Step 7: Fold your wrap and fry lightly on each side in a newly prepared frying pan. You do not need a lot of oil to get a crispy wrap. Cooking spray works fine here!
Makes 4 servings