Method:

• Mix dry ingredients and rosemary together.
• Stir water and olive oil together and add to dry ingredients.
• Knead well, cover in an oiled bowl and leave to rise for about an hour in a warm place

Ingredients:
topping
thin slices of Brie or Camembert
2 Wildeklawer sweet onions
3 tbs olive oil
2 tbs treacle brown sugar
2 tbs pine nuts

Method:

• Preheat oven to 190°C.
• Sauté onions in olive oil for about 20 minutes or until softened.
• Stir in treacle brown sugar.
• Roll out dough very thinly onto a pizza pan.
• Dot with the slices of Brie and the caramelised onions.
• Grind coarse black pepper over pizza.
• Bake for about 20 minutes or until base is crispy.

OPTIONAL:
Very thin strips of anchovies, black olives – these can be dotted on top of the pizza.

Method:

• Preheat oven to 200°C oven.
• Slice potatoes very thinly on a mandoline.
• Layer in a greased ovenproof casserole dish.
• Slice onions into rounds and place in a layer on top of the potatoes.
• Whisk together the stock, cream and Dijon mustard.
• Season with salt and pepper.
• Pour over potatoes and onions.
• Cover casserole with foil and bake for about 30-45 minutes on middle rack.
• Remove foil and continue baking for another 20 minutes or until liquid has evaporated, sprinkling with grated Parmesan if desired.
• Grill to brown top.

Method:

• Preheat a grilling pan.
• brush both sides of each slice of onion with olive oil.
• Grill for 2-3 minutes.
• Remove from grill and chop onion coarsely.
• Toss grilled onions with cucumber, avocado,tomatoes, oregano, and yoghurt dressing.
• Season to taste and sprinkle with feta.

Ingredients:
Yoghurt-mint dressing
175 ml fat-free plain yoghurt
3 tbs tahina
1 tbs olive oil
3 tbs fresh lemon juice
1 tsp minced garlic
½ tsp cumin
¼ cup finely shredded mint
2-3 tbs water
coarse salt and pepper

Method:

• Whisk all ingredients together, adding water if necessary to thin out the dressing.
• Refrigerate until ready to use.

Method:

• Brown onions in the olive oil in a large frying pan until quite golden with baby potatoes.
• Add snoek and cook on a very low heat slowly, until well mixed with the onions and potatoes.
• Season with coarse black pepper.
• Serve with lightly toasted olive breads or rolls.

Method:

• Mix rice flour with some salt.
• Dip onion slices into the rice flour.
• Heat oil in a small pot on high.
• Shake off excess flour and fry onions in batches until brown and crispy.
• Drain on paper towel.

Ingredients:
steak
1 large rump steak, about 2cm thick
olive oil
seasoning salt (Lawry or Ina Paarman’s Braai and Grill Seasoning Salt)
coarse salt and black pepper

Method:

• Rub steak well with a little olive oil.
• Season well with seasoning salt, coarse salt and pepper.
• Heat a grilling pan on very high heat.
• Sear on either side for about 5 minutes until quite medium rare inside.
• Cover with foil and rest for about 5 minutes.

Ingredients:
rocket sauce
1½  cups mayonnaise
30 g fresh rocket
2 tbs fresh mint
2 tbs flat-leaf parsley
coarse salt and pepper

Method:

• Process mayonnaise with the rocket, mint, parsley, salt and pepper.
• Can be made ahead and refrigerated.
• Top steak with the fried onions, fresh rocket and rocket sauce.

Method:

• Sauté onions in olive oil until softened.
• Add the ginger and chilli paste.
• Then add the bay leaf and water and simmer until water has evaporated.
• Add the salt, sugar and red wine vinegar and simmer uncovered for about 30 minutes until thickened.
• Cool.
• Can be refrigerated until ready to use.

Ingredients:
Cheddar cheese sandwich
3 ciabatta rolls
slices of very strong cheddar cheese
1 avocado, lightly mashed

Method:

• Lightly toast the ciabatta rolls.
• Spread one side with avocado, the other side with the onion jam and then top with slices of cheddar.
• Sprinkle with black pepper.

Method:

• Place cut side down in very hot oil for 2 minutes.
• Pour batter into open flower.
• Remove from oil, drain oil off.
• Pour batter into open flower.
• Fry again until brown and crispy.
• Drain well on paper towel.

Method:

• Sweat the onion in the olive oil until softened on a medium heat.
• Then add the mushrooms, increase the heat and sauté until quite dry.
• Season with salt and pepper.
• Add the sun-dried tomatoes and sun-dried tomato oil, as well as the rosemary.
• Cool slightly.
• Make a deep slit in the thickest part of the chicken fillet to make a pocket, and then fill pocket of each chicken breast with the stuffing.
• Seal with toothpicks.
• Brush outside of each breast with some olive oil, season very well, and grill on a hot grilling pan or braai until cooked through – for about 15 minutes.
• Serve with the balsamic glazed onions.

Method:

• Heat mustard seeds, cinnamon, turmeric, chilli paste, coriander and cardamom. Remove from pot and set aside.
• In the same pot, sauté onions and tomatoes in the olive oil until softened.
• Add the heated spices and curry leaves and simmer for a few minutes.
• Pour in the coconut milk, continue to simmer, allowing the liquid to reduce and finally add the chickpeas.
• Stir in the coriander leaves just before serving.
• Serve with the crispy onion bhajia on a bed of steamed basmati rice.

Method:

• • Mix yeast, 2 cups flour, sugar and salt together in a Mixmaster bowl.
  • Heat butter, milk and water together until butter is melted.
  • Whisk in egg.
  • Add to dry ingredients.
  • Beat together for a few mins in Mixmaster with K beater.
  • Add in 2 additional cups flour, using dough hook to knead.
  • Knead on board until smooth and elastic for approx 5 mins.
  • Shape into a ball and place in greased bowl, cover with glad wrap and a towel and allow to rise for approx. 1 hour or until doubled in bulk.

Ingredients:
Onion poppy-seed filling
1 Wildeklawer sweet onion, chopped coarsely
4 tbs butter, melted
3 tbs poppy-seeds
¼ tsp salt

Method:

• Mix all ingredients together in a small bowl.
• Set aside.
• Punch dough down.
• Roll dough into a rectangle.
• Cut down centre lengthwise forming 2 rectangles.
• Spread poppy-seed filling down centre of each strip.
• Fold lengthwise sealing on sides by pinching dough.
• Twist both ropes together to form a large ring.
• Place on a lightly greased baking sheet.
• Cover and allow to rise for a further 45 mins to 1 hour.

Ingredients:
Topping
1 egg, lightly beaten
1 tbs poppy-seeds
1 tbs onion, chopped

Method:

• Preheat oven to 175°C.
• Brush dough with beaten egg.
• Sprinkle with poppy-seeds and onion.
• Bake for 40 mins or until bread sounds hollow.
• Can be made into 2 smaller round breads.

Method:

• Mix dry ingredients together and then add water to make a paste.
• Whisk until smooth.
• Heat oil in a deep small pot.
• Dip onion wedges into the batter and deep fry until golden brown and crispy.
• Drain on paper towel.

Method:

• Sauté sliced onion in the olive oil until soft and starting to brown on a medium high heat.
• Then add balsamic vinegar, and allow the vinegar to cook away.
• Season with salt and pepper and simmer a little longer.
• Cool.