Thin and crisp means much less guilt but these are still packed with flavour.
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into
Print Recipe Black squid-ink pasta with anchovies and olives Serves: 4 Cooking Time: 30 minutes Ingredients 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit) 100g butter juice of 1 lemon 5ml (1 tsp) freshly cracked black pepper 16 – 20 anchovy fillets, chopped 200g black Kalamata olives, pitted small handful
Recipe by Illanique van Aswegen A beautiful and vibrant salad packed with texture and exciting flavours.
Recipe by Claire Ferrandi These little biscuit-like morsels soaked in a syrup are intensely sweet, so a few is all one needs to satisfy a sugar craving. …
Recipe by Sam Linsell
Tomato-chilli chutney 30ml (2 tbsp) oil 2,5ml (½ tsp) black onion seeds 1 dried bay leaf 2 dried chillies 500g tomatoes, seeded and roughly chopped 5ml (1 tsp) chilli powder 200g sugar 15ml (1 tbsp) sultanas METHOD: Heat the oil in a saucepan over medium heat and fry the onion seeds, 1 minute. Add the bay leaf, chillies and tomatoes and cook until soft. Stir in the chilli powder, sugar and sultanas and simmer until the liquid has reduced by half and the chutney is glossy, 15 minutes.
Print Recipe Thuli’s Chakalaka with Roosterkoek Serves: 6 Cooking Time: 2 hours Ingredients Roostekoek 400g SPAR Flour + extra, to dust 10ml (2 tsp) instant yeast 30ml (2 tbsp) SPAR Brown Sugar 10ml (2 tsp) salt 150ml lukewarm water 15ml (1 tbsp) SPAR Butter, soft Chakalaka 30ml (2 tbsp) SPAR Olive Oil 1 Freshline Onion,