Print Recipe Crispy potato salad with roast garlic sour cream dressing Serves: 4 – 6 Cooking Time: 1 hour Ingredients 1kg baby potatoes, washed 60ml (¼ cup) vegetable oil sea salt and freshly ground black pepper, to taste Dressing ½ head of garlic 250ml (1 cup) sour cream zest and juice of 1 lemon 15ml
Print Recipe Aubergine tempura with a sour cream, coriander and black garlic dipping sauce Serves: 4 Cooking Time: 30 minutes Ingredients 100g cake flour, sifted 5ml (1 tsp) baking powder 15ml (1 tbsp) cornflour 6 small egg whites 125ml (½ cup) water salt and freshly ground black pepper, to taste 5 large aubergines, cut into
Mini spider’s web chocolate cupcakes are a fun Halloween treat for the kids!
Print Recipe Black squid-ink pasta with anchovies and olives Serves: 4 Cooking Time: 30 minutes Ingredients 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit) 100g butter juice of 1 lemon 5ml (1 tsp) freshly cracked black pepper 16 – 20 anchovy fillets, chopped 200g black Kalamata olives, pitted small handful
Recipe by Nomvuselelo Mncube
Recipe by Illanique van Aswegen A beautiful and vibrant salad packed with texture and exciting flavours.
Recipe by Christian Campbell
Recipe by Claire Ferrandi
Tomato-chilli chutney 30ml (2 tbsp) oil 2,5ml (½ tsp) black onion seeds 1 dried bay leaf 2 dried chillies 500g tomatoes, seeded and roughly chopped 5ml (1 tsp)…
Print Recipe Thuli’s Chakalaka with Roosterkoek Serves: 6 Cooking Time: 2 hours Ingredients Roostekoek 400g SPAR Flour + extra, to dust 10ml (2 tsp) instant yeast 30ml (2 tbsp) SPAR Brown Sugar 10ml (2 tsp) salt 150ml lukewarm water 15ml (1 tbsp) SPAR Butter, soft Chakalaka 30ml (2 tbsp) SPAR Olive Oil 1 Freshline Onion,