Braai Day Mealie Bread

Celebrate Heritage Day by serving this tasty (and easy to make!)

mealie bread as a side to your favourite braai meats.

Mealie Bread

Makes one large bread

Ingredients

4 cups self-raising flour

4 sachets Canderel Yellow

1 Tbls salt

2 large eggs, beaten

¾ cup (200ml) full cream milk

2 Tbls vegetable oil

1 tin creamed corn

100g (1 cup) mature cheddar, grated

1 Tbls butter, melted

Maldon salt crystals

Method

Pre-heat the oven to 180°C.

Sift the flour, Canderel and salt together. Mix well.

Add the eggs, milk, oil, creamed corn and cheddar and gently stir to combine.

Liberally grease a large bread pan (preferably non stick).

Pour the bread mix (it should be quite wet and sticky) into the pan.

Level the mixture, paint with melted butter and sprinkle with salt crystals.

Bake for one hour (or until a test stick comes out clean).

Allow to cool in the pan before removing.

Serve with butter and any condiments of your choice – the perfect side to a braai.

TIP: Add more cheese, drained corn kernels and some bacon bits for an even more indulgent version.

Quick Creamy Broccoli Soup with Feta and Fried Basil

We're obviously loving broccoli at the moment :) An easy 30 minute mid-week winter meal, perfect for meat-free Mondays.

Quick Creamy Broccoli Soup with Feta and Fried Basil

Serves 6 as a starter, 4 as a main

You will need

700 – 800g Broccoli

Fresh basil leaves (at least 6 per person)

Olive Oil

250ml fresh cream

250ml vegetable stock

Salt& black pepper

Feta

How to make it

Cut the broccoli into smaller florettes.

Steam for about 20 minutes (until just tender).

Meanwhile, shallow fry the basil leaves taking care as they sputter!

Remove the basil from the hot oil with a slotted spoon and drain on paper towels.

Combine the cooked broccoli, fresh cream and vegetable stock.

Using a liquidiser or stick blender, liquidise the it until the soup reaches the consistency you prefer (add more or less stock).

Season well with salt and black pepper.

Garnish with lots of crumbled feta and fried basil leaves.

Broccoli & Ricotta Bake

An easy yet impressive side to any main meal, or a tasty meat-free-Monday idea.

Broccoli & Ricotta Bake

Serves 6

You will need

1 Head Broccoli

1 tub Ricotta cheese

1 tsp fresh garlic, chopped

Smoked Salt

1 ½ - 2 cups Béchamel (white sauce)

1/ Tbls chilli flakes

Black pepper

1 cup mature cheddar, grated

How to make it

Cut the head of broccoli into bite-sized florettes.

Boil the broccoli for 2 - 3 minutes and rinse with cold water. Set aside.

Mix the Ricotta with the garlic and season well with smoked salt.

Prepare the white sauce and season well with smoked salt, black pepper and chilli flakes.

Gently combine the broccoli and Ricotta mix.

Divide the broccoli between 6 medium ramekins.

Top with scoops of the white sauce until the ramekin is full and top with grated cheddar.

Bake for 15 – 20 minutes until the mix starts to bubble and the cheese starts to turn golden.

Serve with fish cakes, chicken fillets, grilled beef or any main of your choice along with a fresh tomato and onion salad.