Side Servings Archives

Watermelon recipes

African watermelon salad

25 minutes

Avocado recipes

Guacamole

5 minutes

Coleslaw recipes

Avocado coleslaw

5 minutes

Chickpea recipes

Nutty hummus

Potato recipes

Peanut and potato salad

15 minutes

Ragu alla Bolognese (Bolognese meat sauce)

1 1/2 hours

Bread recipes

Corn bread in a skillet

35 to 40 minutes

Creamed corn cakes

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

Semolina, for dusting
140 g cake flour
30 g polenta
50 g sugar
1 T baking powder
1 cup buttermilk
2 free-range eggs
1 x 420 g can creamstyle sweetcorn
½ cup Cheddar or Gouda, grated
½ cup chives, chopped
Sea salt and freshly ground black pepper to taste
Butter for serving
Butter for serving

Method

Preheat the oven to 180°C.

Grease eight 12.5 cm moulds, dust them with semolina and arrange on a baking tray.

Whisk together the flour, polenta, sugar and baking powder in a mixing bowl.

In another bowl, mix the remaining ingredients, then add to the dry ingredients. Gently fold to incorporate before spooning into the moulds.

Bake for 25 to 30 minutes, or until golden and puffy and a skewer comes out clean when inserted.

Leave to cool slightly before running a blunt knife around the edges to remove from the moulds.

Serve warm with butter.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

African watermelon salad

Guacamole

Avocado coleslaw

Nutty hummus

Peanut and potato salad

Ragu alla Bolognese (Bolognese meat sauce)

Corn bread in a skillet

Soya-and-garlic-roasted brinjals

Beetroot, baby marrow and goat’s cheese flat bread

Fluffy white sushi rice

Steamed greens with crispy sage butter

Creamed corn cakes

Creamed corn cakes

Ingredients

Method