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South African recipes

Asian recipes

Breyani-inspired fragrant rice

40 minutes

Curry recipes

Maureen’s Cape Malay curry

3 hours

Soup recipes

Italian bean and smoked pork soup “bunny chow”

40 minutes

Citrus recipes

Baked maas tart with citrus curd

40 minutes

Chakalaka recipes

Chakalaka prego steak sarmie

20 minutes

Anchovy recipes

Samp-and-bean risotto with anchovies and asparagus

10–15 minutes

Braai recipes

Stokbrood with salted butter

30 minutes

Doughnut recipes

Pumpkin fritters with cinnamon sugar

15 minutes

Afternoon tea

Easy lemon curd and granadilla meringue

15 minutes

Biltong recipes

Vetkoek with biltong, cream cheese and preserved figs

15 minutes

Citrus recipes

Naartjie-and-cardamom milk tart with candied citrus peel

35 minutes

Butternut recipes

Butternut-and-quinoa bobotie

30 minutes

Butternut-and-quinoa bobotie

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

30 g butter
1 large onion, finely chopped
1 T Woolworths Cape Malay curry powder
1 free-range egg
¼ cup buttermilk
2 brown bread slices, crusts removed
2 cups cooked quinoa
500 g butternut, cooked and mashed
2 T lemon juice
Sea salt and freshly ground black pepper, to taste
6 small bay leaves
Butter, for greasing
Fruity chutney, for serving
Vinegared and chilli-spiked sliced tomatoes and red onion, for serving
Cooked brown rice, for serving (optional)

For the topping, whisk:

2 free-range eggs
1 cup buttermilk
¼ t turmeric

Method

Preheat the oven to 180°C.

Gently cook the onion in the butter until very soft. Stir in the curry powder and remove from the heat.

Beat the egg with the buttermilk. Crumble the bread and add to the beaten egg mixture and mash well.

Mix the quinoa and mashed butternut, then add the onions, bread mixture and lemon juice. Mix well, seasoning to taste.

Turn into a litre-sized buttered baking dish. Press in the bay leaves. Bake for 15 minutes, then ladle over the topping. Bake for a further 15 minutes, or until the topping is set.

Discover more South African favourites here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Breyani-inspired fragrant rice

Maureen’s Cape Malay curry

Italian bean and smoked pork soup “bunny chow”

Baked maas tart with citrus curd

Chakalaka prego steak sarmie

Samp-and-bean risotto with anchovies and asparagus

Stokbrood with salted butter

Pumpkin fritters with cinnamon sugar

Easy lemon curd and granadilla meringue

Vetkoek with biltong, cream cheese and preserved figs

Naartjie-and-cardamom milk tart with candied citrus peel

Butternut-and-quinoa bobotie

Butternut-and-quinoa bobotie

Ingredients

Method