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Rose-petal preserve

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Rose-petal preserve

5-10 minutes

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5 minutes

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Fresh coconut sambal

10 minutes

Eastern style focaccia

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Eastern style focaccia

30 minutes plus 10 minutes resting time

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Quick kimchi

Ginger-and-garlic prawn kebabs with a fragrant salad

Aliums

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Mustard with yellow mustard seeds, honey and lemon thyme

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Grainy mustard with brown mustard seeds and turmeric

Blooming onions

Aliums

Blooming onions

20 minutes

Slow-Roasted Verjuice-and-Garlic Onions

Aliums

Slow-Roasted Verjuice-and-Garlic Onions

1 hour

Spinach quinoa with chickpeas, seeds and feta

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Spinach quinoa with chickpeas, seeds and feta

25 minutes

Corn Tortillas

Mexican recipes

Corn Tortillas

45 minutes

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Corn Tortillas

By Frik Oosthuizen and Piet Marais

Serves 12

Difficulty Easy

Prep Time 5 minutes, plus overnight soaking time

Cooking Time 45 minutes

Ingredients

1 kg field or dent corn
2 T slaked lime
Sea salt to taste

Method

Wash the corn thoroughly by fully immersing it in water, discarding any kernels that float.

Place the corn in a large saucepan and fill the saucepan to two-thirds with water. Add the slaked lime and stir well. Cover and slowly bring to the boil. This should take about 45 minutes.

Soak the corn for 24 hours, then rinse in a colander while rubbing the kernels with your fingers to remove the outer skins.

Grind in a grinder or food processor to form a dough. Add the salt. Roll into golfball-sized balls and place each ball between 2 sheets of clingwrap. Press each ball down with a heavy object to make a tortilla, then fry in a dry pan.