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Apple and Walnut Coleslaw

Add diced apples, chopped walnuts, and a touch of cinnamon to your coleslaw mix. This combination adds sweetness and crunch to the traditional coleslaw.

Ingredients:

  • 1/2 head of green cabbage, thinly sliced
  • 1/2 head of red cabbage, thinly sliced
  • 2 large apples, cored and diced
  • 1/2 cup chopped walnuts
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon
  • Salt and pepper, to taste

Directions:

  1. In a large bowl, combine the sliced green cabbage, sliced red cabbage, diced apples, and chopped walnuts.
  2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, cinnamon, salt, and pepper until smooth.
  3. Pour the dressing over the cabbage mixture and toss until well coated.
  4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your delicious and unique Apple and Walnut Coleslaw!

Salmon Fillet with Chili, Pineapple Salsa, coriander and Garlic

This salmon fillet recipe features a delicious combination of spicy chilli, sweet pineapple salsa, fresh cilantro, and garlic, all cooked to perfection on a braai. It’s a perfect dish for those who love bold flavors and healthy, protein-packed meals.

Ingredients:

  • 4 salmon fillets
  • 1 red chilli, finely chopped
  • 1 pineapple, diced
  • 1/2 red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Olive oil

Instructions:

  1. Preheat your braai or grill to medium-high heat.
  2. Season the salmon fillets with salt and pepper, then brush with olive oil.
  3. Place the salmon fillets on the braai or grill and cook for about 3-4 minutes per side, or until they are cooked through and have grill marks.
  4. While the salmon is cooking, make the salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, garlic, and chilli. Mix well and season with salt and pepper to taste.
  5. Once the salmon fillets are cooked, remove them from the braai or grill and place them on a serving platter.
  6. Spoon the salsa over the salmon fillets and serve immediately. Enjoy!

Salmon Braai with Sumac and Garlic

“Salmon Braai with Sumac and Garlic” is a delicious recipe that combines the unique flavors of sumac and garlic to create a mouthwatering dish perfect for grilling on the braai. This recipe is a must-try for seafood lovers who want to add a new twist to their traditional salmon dishes.

Ingredients:

  • 4 salmon fillets
  • 3 garlic cloves, minced
  • 2 tablespoons sumac
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat your grill to medium-high heat.
  2. In a small bowl, mix together the minced garlic, sumac, olive oil, salt, and pepper.
  3. Rub the sumac and garlic mixture all over the salmon fillets, making sure to coat them evenly.
  4. Place the salmon fillets on the grill, skin-side down.
  5. Cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
  6. Serve hot with lemon wedges on the side.

Enjoy your delicious Salmon Braai with Sumac and Garlic!

Caramel pineapple malva pudding

Indulge in the sweet and tangy flavors of this caramel pineapple malva pudding. This South African dessert is a soft and spongy cake that’s drenched in a rich caramel sauce with bits of crushed pineapple. Serve it warm with a scoop of vanilla ice cream or whipped cream for a delightful treat that’s perfect for any occasion. Try this easy-to-follow recipe and impress your guests with a unique and delicious dessert that will leave them craving for more.

Ingredients:

  • 1 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 egg
  • 1 tbsp apricot jam
  • 1 tbsp vinegar
  • 1/2 cup milk
  • 1 can crushed pineapple, drained
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 cup water

Instructions:

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, sift together the flour, baking soda, and salt.
  3. In a separate bowl, beat the sugar and egg together until light and fluffy.
  4. Mix in the apricot jam, vinegar, and milk.
  5. Fold in the dry ingredients until well combined.
  6. Stir in the drained crushed pineapple.
  7. Pour the batter into a greased 8×8-inch baking dish.
  8. In a saucepan, melt the brown sugar, butter, and water together until well combined.
  9. Pour the caramel sauce over the batter in the baking dish.
  10. Bake for 35-40 minutes, or until a toothpick inserted into the center of the pudding comes out clean.
  11. Serve warm with vanilla ice cream or whipped cream.

Enjoy your delicious caramel pineapple malva pudding!

Classic BBQ sauce

Classic BBQ sauce with ketchup, molasses, apple cider vinegar, Worcestershire sauce, and spices: This traditional BBQ sauce is perfect on ribs, brisket, and pulled pork. It’s also great as a dipping sauce for chicken nuggets.

Ingredients:

  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

Instructions:

  1. In a medium saucepan, combine the ketchup, molasses, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder.
  2. Cook the mixture over medium heat, stirring occasionally, until the sauce starts to simmer.
  3. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally.
  4. Add salt and pepper to taste.
  5. Let the sauce cool down to room temperature.
  6. Use the sauce to baste your meat during the braai (barbecue), or serve it on the side as a dipping sauce.

Enjoy your delicious homemade classic BBQ sauce with ketchup, molasses, apple cider vinegar, Worcestershire sauce, and spices!

Pineapple and habanero braai sauce

Ingredients:

  • 1 cup pineapple juice
  • 2 habanero peppers, seeded and chopped
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • Salt and pepper, to taste

Instructions:

  1. In a small saucepan, combine the pineapple juice, chopped habanero peppers, minced garlic, and honey.
  2. In a separate bowl, whisk together the cornstarch with 1 tablespoon of water until smooth.
  3. Add the cornstarch mixture to the saucepan and whisk to combine.
  4. Cook the sauce over medium heat, stirring constantly, until it thickens and starts to simmer.
  5. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally.
  6. Add salt and pepper to taste.
  7. Let the sauce cool down to room temperature.
  8. Use the sauce to baste your meat during the braai (barbecue), or serve it on the side as a dipping sauce.

Enjoy your delicious homemade Pineapple and habanero sauce with pineapple juice, habanero peppers, garlic, and honey!

Creamy garlic and herb braai sauce

Creamy garlic and herb sauce with mayonnaise, sour cream, garlic, dill, and parsley: This creamy and herbaceous sauce is great on grilled vegetables or as a dip for chips and crackers.

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Instructions:

  1. In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, chopped fresh dill, and chopped fresh parsley.
  2. Add salt and pepper to taste.
  3. Let the sauce sit for about 10-15 minutes to allow the flavors to meld together.
  4. Use the sauce as a dipping sauce for vegetables or as a topping for grilled meats.

Enjoy your delicious homemade creamy garlic and herb sauce with mayonnaise, sour cream, garlic, dill, and parsley!

Fruit-based chilli and peach preserves braai sauce

Ingredients:

  • 1/2 cup peach preserves
  • 1/4 cup apple cider vinegar
  • 2-3 chipotle peppers in adobo sauce, chopped
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions:

  1. In a small saucepan, combine the peach preserves, apple cider vinegar, chopped chipotle peppers in adobo sauce, honey, and ground cumin.
  2. Cook the mixture over medium heat, stirring occasionally, until the preserves have melted and the sauce starts to simmer.
  3. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally.
  4. Add salt and pepper to taste.
  5. Let the sauce cool down to room temperature.
  6. Use the sauce to baste your meat during the braai (barbecue), or serve it on the side as a dipping sauce.

Enjoy your delicious homemade fruit-based braai sauce with peach preserves, apple cider vinegar, and chipotle peppers in adobo sauce!

Citrusy herb braai sauce

Ingredients:

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. In a small bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, honey, ground cumin, salt, and black pepper.
  2. Add the chopped cilantro and mix well.
  3. Let the sauce sit for about 10-15 minutes to allow the flavors to meld together.
  4. Use the sauce to marinate your meat before the braai (barbecue), or serve it on the side as a dipping sauce.

Enjoy your delicious homemade citrusy and herbaceous sauce with orange juice, lime juice, cilantro, and cumin!

South African peri-peri sauce

Ingredients:

  • 12-15 fresh red chili peppers, chopped (use more or less depending on your heat preference)
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a blender or food processor, combine the chopped chili peppers, minced garlic, olive oil, red wine vinegar, paprika, dried oregano, salt, and black pepper.
  2. Blend the mixture until smooth.
  3. Pour the sauce into a saucepan and bring it to a simmer over medium heat.
  4. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally.
  5. Let the sauce cool down to room temperature.
  6. Use the sauce to marinate your meat before the braai (barbecue), or serve it on the side as a dipping sauce.

Enjoy your delicious homemade South African peri-peri sauce!

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