Starters & Light meals Archives

Brinjal recipes

Brinjal confit

20 minutes

Asian recipes

ClemenGold® Asian noodle salad

8 minutes

Bread recipes

Cranberry bread Welsh rarebit

1 hour

30-minute hake salad

25 minutes

Cabbage recipes

Grilled BBQ cabbage

30 minutes

Fish recipes

Crunchy trout nuggets

10 minutes

Bread recipes

Basic sesame bagel

20 minutes

Halaal recipes

Fattoush salad

Easter recipes

Hot cross buns with pickled fish

5 minutes

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Butternut recipes

Salt-baked butternut

1 hour

Daltjies (chilli bites) for Ramadan

Serves 8 - 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 - 10 minutes

Ingredients

90 g chana flour
120 g cake flour
1 t ground turmeric (add a pinch of black pepper; it helps with absorption)
1 t leaf masala (heaped)
1/2 onion, grated or finely chopped
1 t salt
1 chilli, finely chopped (optional)
2 spinach leaves or handful baby spinach, finely chopped
1 cup water
2 t baking powder
oil, for deep-frying

Method

1. Sift all the dry ingredients except the baking powder into a bowl. Add the wet ingredients, then add enough water to form a dough with a thick consistency. Add the baking powder.

2. Heat cooking oil until medium hot. Add a teaspoonful of dough to test whether the oil is hot enough. When it rises to the top, the oil is ready.

3. Add tablespoonfuls of dough in batches and fry for 5 minutes, or until golden brown turning both sides. Drain on kitchen paper. Makes approx 20 to 24.

Find more Ramadan recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Brinjal confit

ClemenGold® Asian noodle salad

Cranberry bread Welsh rarebit

30-minute hake salad

Grilled BBQ cabbage

Crunchy trout nuggets

Basic sesame bagel

Fattoush salad

Hot cross buns with pickled fish

Soft-boiled eggs with creamy polenta

Salt-baked butternut

Daltjies (chilli bites) for Ramadan

Daltjies (chilli bites) for Ramadan

Ingredients

Method