Name: Dikuku le gemer (scones and ginger beer)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 20 scones servings
Cuisine: Desserts & Baking
Ingredients: For the gemer (ginger beer): ,water 2 litres,sugar 2 cups,cream of tartar 1 t,raisins A handful,Peel of 1 pineapple ,instant dry yeast 1t,ginger powder 2T,Cream scones ,flour 3 1/2 cups,salt 1/4t,baking powder 1T,butter 1/4 cup,sugar 1/3 cup,eggs 2,fresh cream 1 1/4 cups

Scone recipes

Dikuku le gemer (scones and ginger beer)

10 - 12 minutes (plus overnight standing for the ginger beer)

Dressing recipes

Vegan mayo

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1 Woolworths stuffed butternut roast
1 x 400 g pack Woolworths cooked beetroot in vinaigrette
250 g quinoa, cooked
1 x 400 g can chickpeas
3 T olive oil
2–3 t smoked paprika
2 cloves garlic, sliced
100 g hummus
1⁄2 lemon
1⁄2 clove garlic
1 T olive oil
2–3 T water
microherbs, for serving

Method

Cook the Woolworths stuffed butternut roast to package instructions.

Blend 100 g of the Woolworths cooked beetroot with a little water to make a purée. Fold into the cooked quinoa, then mix in the remaining beetroot.

Preheat the oven’s grill.

Drain the chickpeas and arrange on a baking tray. Dry-roast the chickpeas for 5–10 minutes, or until they start popping. Mix olive oil with smoked paprika and sliced garlic to coat the chickpeas. Bake for a further 5 minutes until crunchy. Season to taste.

Blend the hummus, the juice and zest of 1⁄2 lemon, garlic, olive oil and 2–3 T water until smooth.

Serve the butternut with the quinoa and chickpeas and drizzle over the hummus. Garnish with microherbs.

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