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35 minutes

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15–20 minutes

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5 minutes

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25 minutes

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Skilpadjies with “Soweto sauce”

1 hour

Cheese recipes

Giant ibhisto and cheese toasts

35 minutes

Giant ibhisto and cheese toasts

By Khanya Mzongwana

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

100 g butter
1 large onion, roughly chopped
4 large tomatoes, washed and roughly chopped
1 T sugar
sea salt and freshly ground black pepper, to taste
1 loaf ciabatta, halved lengthways
300 g mozzarella, grated
10 g fresh Italian parsley
1⁄3 cup extra virgin olive oil
150 g fior di latte mozzarella

Method

1. Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.

2. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and salt and stir again. Add a little water to loosen if necessary.

3. Preheat the oven to 200°C. Place the ciabatta on a baking sheet, spoon over the bhisto and top with the grated mozzarella. Bake until golden brown and bubbling, about 20 minutes.

4. Blend the parsley and olive oil. To serve, tear the fior di latte onto the toast and drizzle generously with the parsley oil. Serve hot!

Find more cheese recipes here.

Photographs: Jan Ras

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Sweetcorn tamarind soup

Pork cacciatore

Monte Cristo tray bake

Braaibroodjie club sandwich

Air-fryer braai platter

The iconic Gatsby

Lamb banh mi

The ultimate pickled fish sandwich

Avo ritz fish burger

Stuffing sandwiches

Air-fryer steak Gatsby

Biltong jaffles

Skilpadjies with “Soweto sauce”

Giant ibhisto and cheese toasts

Giant ibhisto and cheese toasts

Ingredients

Method