Recipes Archive

Beef recipes

Braised shortrib rashers

1½ hours

Beef recipes

Zoodle bolognese

1½ hours

Asian recipes

Creamy avocado and trout, coconut rice bowls

10 minutes

Dip recipes

Cream cheese with sweet chilli sauce dip

5 minutes

Cabbage recipes

Pork chops with braised cabbage and mustard-cheese sauce

30 minutes

Cauliflower recipes

Cauliflower mash

10 minutes

Bread recipes

Low-carb rolls

90 seconds

Bread recipes

Rotis

15 minutes

Risotto recipes

Creamy pumpkin risotto

45 minutes

Cake recipes

Moist coffee cake with buttercream

1 hour

Citrus recipes

ClemenGold rusks

40 minutes, plus overnight drying time

Easy winter veg “tarte tatin”

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 carrots, thinly sliced
1 bulb fennel, thinly sliced
2 beetroot, thinly sliced
½ butternut, thinly sliced
2 T olive oil
2 T honey
salt, to taste
1 ciabatta, thickly sliced
2 T butter
dill, for serving

Method

1. Preheat the oven to 180°C. Toss the vegetables with the olive oil, honey and seasoning.

2. Line a large baking tray with baking paper, then layer the vegetables on the tray, top with the ciabatta and dot with butter.

3. Bake for 15–20 minutes, or until golden brown and saucy. Invert onto a plate and top with dill to serve.

Find more winter veg recipes here.

Photographs: Dirk Pieters
Food assistant: Bianca Strydom

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Braised shortrib rashers

Zoodle bolognese

Creamy avocado and trout, coconut rice bowls

Cream cheese with sweet chilli sauce dip

Pork chops with braised cabbage and mustard-cheese sauce

Cauliflower mash

Low-carb rolls

Rotis

Creamy pumpkin risotto

Moist coffee cake with buttercream

ClemenGold rusks

Easy winter veg “tarte tatin”

Easy winter veg “tarte tatin”

Ingredients

Method