Recipe by Sam Linsell
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) chilli powder 200g sugar 15ml (1 tbsp) sultanas METHOD: Heat the oil in a saucepan over medium heat and fry the onion seeds, 1 minute. Add the bay leaf, chillies and tomatoes and cook until soft. Stir in the chilli powder, sugar and sultanas and simmer until the liquid has reduced by half and the chutney is glossy, 15 minutes.
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,
Dine in with this delicious biryani, an authentically Indian dish perfect for the whole family – decrease the amount of chilli in the recipe if you don’t like it too hot. Read on for the ingredients and method on how to make Nelene’s biryani.
Recipe by Illanique van Aswegen
This roast butternut, apple and feta salad with mint and pomegranate dressing is the perfect summer salad to add to your daily food repertoire, not only is it incredibly light and fresh but the additions of mint and pomegranate turn the whole dish into summer in a bowl.
Recipe by Myra Van Aswegen