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Large Box Recipes 23/09/2020

There’s so much to celebrate this Heritage Month and this week we’re focused on exploring all the fresh produce and ingredients featured at the much-loved South African braai. You guessed it, we have a Braai Day-themed Market Box with new Braai Day recipes. Find all the essentials you’ll need to impress your guests in this week’s box, the only thing missing are the fired up coals. And the fun doesn’t stop there, Loubie Rusch of Making KOS joins us this Wednesday to share her Tips 'n Tricks on using the wild dune spinach and stinging nettle in your kitchen – you don’t want to miss it, tune in on Instagram ( and let's get cooking with Loubie! 

Mushroom, Melty Danbo and Egg Breakfast Roll

Fried free-range egg, herby Funky Fungi mushrooms, oozy melted Danbo cheese stuffed into a Knead hot dog roll – get in my belly. 

  • In a pan over a high heat with a drizzle of oil and a knob of butter, fry the roughly sliced mushrooms with some chopped thyme or rosemary until golden. In the final minute, add some grated Danbo cheese on top of the mushrooms and let the heat of the mushrooms melt the cheese. 
  • While the mushrooms are cooking in a separate pan fry your egg until cooked to your liking. Season with the Wild Harvest garden salt.
  • Slice your hot dog roll, scoop up the cheesy mushrooms and load the roll. Top with the fried egg, and a smear of The Cooksister’s ‘The Old Fashioned Sosatie Marinade’ for a burst of sweet flavour! Isn’t this the prettiest roll you’ve ever seen? 


Pop your hot dog rolls under the grill for 1-2 minutes if you like a toasted bun. 

Creamy Avo and a Cacao Smoothie

Start your day off with a smoothie – it’s tasty and oh so good for you!

  • First, blend together some avocado, banana with a dash of yogurt or milk. 
  • Then, take the flavour up a chocolate-y notch by adding cacao powder, cacao nibs, coconut flakes, and a sweet add of your choice, think – dates or honey. Yup, it’s smoothie love! Enjoy.


Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids. 

Overnight Oats with Terra Madre Apple

A quick breaky for those busy mornings! Takes 5 minutes of prep time the night before, so you have a bowl full of tastiness the next morning. 

  • In a jar with a lid or a Tupperware add ½ cup of oats, ½ cup of Langevallei milk, ¼ cup of Camelot yoghurt, a pinch of cinnamon and a drizzle of honey. Mix well and leave in the fridge overnight.
  • In the morning, place a pan over medium heat with a knob of butter. Add a sprig of thyme or rosemary, and some chopped apple. Cook until softened, and season to taste. You could also serve the apple raw – for a fresh kick! 
  • Garnish your soaked oats with your stewed apple, and dig into the oat filled goodness. 


We also like to add a spoonful of nut butter to our oats, think: cashew, almond or peanut butter. For chocolate flavoured oats add a spoonful of raw cacao powder or cocoa powder.  


Leftover Open Lamb Boerie Sandwich

Reinvent those braai leftovers with this delicious boerie sandwich!

For the spinach sauce:
  • Slice up any leftover Herdsmen lamb boerie and pop it in a pan. Fry until re-heated and lightly browned.
  • Then, fry an egg to your liking and set aside.
  • Smear some Cream of the Crop butter onto a slice of bread, put a layer of sliced Danbo Kleinriver cheese and evenly distribute the boerie pieces over your buttered slice. Put the slice of bread in a pan, place a lid over the pan and keep there until the cheese has melted.
  • Top it off with your egg and voilà! Leftovers for the win. 


If you don’t have any leftover boerie, you can replace it with any meat you may have left over! 

Loubie’s Dune Spinach Hot Potato Salad 
Our indigneous Queen, Loubie of Making KOS shows us how to make a delicious PEDI dune spinach hot potato salad – the perfect accompaniment to your Heritage Braai spread.  

  • Add a couple handfuls of thinly sliced onion to a bowl and salt well, add the juice and zest of one lemon and one finely chopped chilli (optional), and stir well to ensure all the onion is well covered. Allow to stand for at least a half hour, the longer the better, you can even leave it to stand overnight in the fridge. This way of doing a quick pickle will wilt the onions and soften their flavour.
  • Using a large pot and a generous amount of salted water, boil some baby potatoes in their skin. If you would like to add green beans into your salad, add them to the potatoes (first trim the ends) about 5 minutes before the potatoes are cooked. 
  • Just before you are about to drain them, add well washed dune spinach leaves and blanche them for about 5-10 seconds, ensuring they are immersed in the water. They will turn a brighter shade of green.
  • Drain off the water, separate the potatoes to one side and cut them into halves or quarters down their length, depending on their size.  
  • Add several glugs of olive oil to the juices of the quick pickled onions (brought to room temperature if you refrigerated them). Taste for balance, adding extra lemon juice and salt if required – it needs to be quite a tart dressing. Pour the onion and over the hot potatoes, then add the blanched dune spinach and green beans and gently mix through, ensuring that some of the greens are well displayed on the top. Add a few grinds of black pepper, if desired. Enjoy!

    CHEF’S TIP: 

    This potato salad is great served hot, lukewarm, or cooled. 


    Ultimate Lamb Boerie Hot Dog
    Herdsmen’s lamb boerie, Danbo Kleinrivier cheese, caramelised onion, The Cooksister’s ‘The Old Fashioned Sosatie Marinade’ – all stacked onto a Knead hot dog roll. It's a mouthful of dreams! 

    • Time to light up the braai! Or get the stove going – whichever you prefer. 
    • Thinly slice up the onions. Place a pan over a medium heat with a drizzle of oil. Slowly caramelise the onions for 15-20 minutes (even longer if time is on your side!), shifting them occasionally. In the final few minutes, stir through a knob of butter and a pinch of sugar/honey if you prefer them a bit sweeter. 
    • Butter up some rolls and grate some cheese, you’ll want the cheese ready to place on the smoking hot boerie!
    • When the onions are close to ready, pop the boerie on a sizzling hot braai or pan and cook for 2-3 minutes per side or until cooked to your liking. Brush with some sosatie sauce. 
    • Place the boerie in the buttered rolls, and quickly scatter some cheese on so it melts, load up with some caramelised onions and some leaves if you’d like some greenery. Add some more sauce if you fancy, and garnish with some fresh chilli if you like the spice. Devour and enjoy!

    CHEF’S TIP: 

    This is a great starter for the braai. Slice up the hot dog rolls, and share amongst your guests while the boerie is hot! 


    Braai Halloumi and Strawberry Salad
    Rosemary infused braai halloumi with Umthunzi lettuce, green beans, Mysthill strawberries, and Naturally Organic radish. Divine! 

    • In a food processor, add a handful of rosemary leaves (stalks removed) with ½ a cup of olive oil and blend into a green oil. 
    • Pour half of the rosemary oil into a jar with a lid, add 1 tablespoon of white wine vinegar, 1 teaspoon sugar, salt and pepper. Shake until combined. 
    • Blanch green beans in a pot of boiling water for a 1 minute until cooked through but still crunchy. Refresh in ice water. 
    • Baste the halloumi in the remaining rosemary oil and place over a hot braai and grill on each side until charred and golden. Remove from the braai and cut into slices. 
    • In a salad bowl toss rinsed lettuce leaves, green beans, sliced strawberries and radish in the rosemary salad dressing. Top with the braai halloumi slices. So good!


    Strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food.

    Veggie Stuffed Butternut on the Braai

    Braai’ed Butternut stuffed with mushrooms, leeks, green beans, tomatoes and PEDI’s dune spinach. 

    • Halve the butternut/s lengthways. Par-boil halved butternuts in salted water until tender but holding their shape.
    • On a medium heat fry diced onions with a drizzle of oil or butter until golden brown. Then add some garlic and chopped chilli and fry until fragrant. Turn the heat up and add roughly chopped mushrooms, leeks, green beans, peeled and tomatoes and some well-washed and rough chopped dune spinach. 
    • Cook your favourite choice of grain, such as rice, couscous or quinoa.
    • Mix the sauteed vegetables with your cooked grain, add some lemon zest and some Fabrica de Prego sauce (from your sample pack) and season to taste.
    • Remove the seeds and some of the flesh (just to make some room for the filling) from your butternut halves – discard the seeds but keep the flesh aside for another dish.
    • Fill up your hollowed butternut halves with your veggie grain mix, wrap it all up tightly in tinfoil and gooi on the braai until the butternut is soft to touch from the outside.

    CHEF’S TIP: 

    Add some Danbo cheese over the butternuts before wrapping in tinfoil for extra delicious cheesiness!


    Charred Braai Leeks 
    No better way to hero these Naturally Organic Leeks – thanks dear braai! 

    • Lay down two large, thick pieces of foil on the counter and place a single layer of rinsed and halved leeks on the foil – do more than 1 parcel if yours don't fit in a single layer.
    • Add all the yummy extras – we suggest: smashed garlic cloves, a chopped onion, salt, pepper and maybe a sneaky sprinkle of braai spice.
    • Finish off with a generous drizzle of olive oil or a big knob of butter. Then fold it up, trying to seal any gaps where flavour might sneak out. Even wrap another layer around the parcel to make sure it is nice and compact. 
    • Pop your parcel on the braai and lay a few coals on top. Allow the leeks to roast away while you continue with your braai. These should take about 20 minutes, depending on how hot your coals are. 
    • Alternatively, roast in the oven at 200°C without the foil lid on, so they get a bit of colour. A feast on grills!


    Leeks are a good source of vitamins A, C and K (important for helping your blood to clot). 

    Marinated Chicken Sosaties
    Have fun and get creative in choosing what goes onto your skewers – the options are endless! 

    • Dice up your Son of a Butcher chicken breasts and some onion, think – bite-sized pieces. Build your skewers, alternating between the onion and chicken pieces as you go. It’s looking great, Chef!  
    • Then, coat your skewers in some of The Cooksister’s ‘The Old Fashioned Sosatie Marinade’, a drizzle of oil, and seasoning to taste. 
    • Leave to marinate for at least 20 minutes – let the marinade work its magic! 
    • Then, braai, or roast, until golden and cooked through, turning them occasionally. Cheers!

      FUN FACT: 

      The term “sosatie” derives from sate (meat) and saus (sauce) and is of Cape Malay origin.


      Peri Peri Chicken Platter with Avo Ranch 
      Fabrica de Prego peri peri marinated SOB chicken breast with creamy Simply Fresh avocado yoghurt ranch dressing. 

      • For the avocado ranch: In a food processor add 1 cup Camelot yoghurt, 1 Simply Fresh avocado peeled and cored, 1 tablespoon of Bergsoom lemon juice, 1 clove of garlic, small handful chopped Umthunzi parsley, salt and pepper. Pulse until well blended. 
      • Add in 1 tablespoon of milk at a time until you have reached your desired consistency. Taste to test and add more lemon juice or salt and pepper to taste. 
      • In a small bowl mix together Fabrica de Prego Peri Peri sauce with the Original Prego sauce (from your sample pack). 
      • Lightly coat the SOB chicken breasts in oil and season with salt and pepper. Cook on a hot Braai for approximately 2 minutes per side, then baste the chicken with the Fabrica de Prego Peri Peri Prego sauce mix and cook for a further 2 minutes per side or until cooked to your liking. 
      • On a platter scatter over some leaves from the rinsed Umthunzi mixed lettuce pack. Top with the marinated chicken and drizzle over the avocado ranch dressing. Garnish with fresh herbs – enjoy!

        CHEF’S TIP:

        If you don't want to Braai your chicken you can cook it in a grill pan on your stove top too.


        Spiced Butternut Soup 
        Heart-warming, belly-warming and nutritious during those chillier Springtime days.   

        • Start off by peeling and roughly cutting up onion, carrots, an apple, and some butternut. Then grate some garlic and zest a lemon.  
        • Roast all of your vegetables, including apple, and coat in some oil, salt, pepper, a sprinkle of curry powder, paprika and some grated fresh ginger. 
        • Once the vegetables are all tender and crisp, remove from the oven and leave until cool enough to handle.
        • Blitz the roasted vegetables with some stock until smooth and season to taste. Fill up those bowls, Chef! 

          CHEF’S TIP:

          Add some yoghurt or cream for a soup with a creamier consistency.


          Steak with Avo, Chilli and Cucumber Salsa
          Pasture-reared FFMM beef steak topped with fresh salsa  

          • Place the steak in a shallow dish with olive oil, lemon juice, your favorite spices, herbs, sauces and seasoning. Set aside overnight or for at least 1-2 hours.
          • Cube avo, slice some radish, roughly chop parsley, zest and juice some lemon, deseed and roughly chop some chilli. Combine, add some seasoning and set aside in the fridge. 
          • Braai your steak to your preference. Or for the oven method: Place a pan over a medium-high heat. When the pan is hot, sear the steak fat-side down, for about 1-2 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. Rest for 3-4 minutes and thinly slice. 
          • Top your steak with the fresh salsa and season to taste – don’t forget to add your favorite hot sauce. Dig in!

            CHEF’S TIP:

            If you enjoy a creamy element dollop on some créme fraîche or seasoned yoghurt. So delish!


            Loubie’s Wild Leaf Pesto 

            A nutty nettle and dune spinach pesto by our indigenous Queen, Loubie of MakingKos, AND it’s vegan! 

            • Blanch both some dune spinach as well as the nettle leaves separately in boiling water for 5 to 10 seconds each. Take care to not get stung by the nettles – note that once blanched, they become harmless. The green of the dune spinach will brighten during blanching.
            • Plunge the leaves into cold water to fully cool straight after blanching, you do not want them to actually cook. Drain well and pat dry or spin to remove as much water as possible.
            • In a dry pan over medium heat, toast some shaved almonds and / or pumpkin seeds, and allow to cool.
            • Make a pesto using both the leaves and seeds – there is no need to add cheese as the seeds have good flavour. Keep the pesto quite rough and chunky rather than over processing it. Add a generous amount of good olive oil, as well as salt and pepper to taste. If desired, a squeeze or two of lemon juice can also be added, as this lifts and freshens the flavour of the greens.
            • Excellent served in a bowl at the table when eating pasta with tomato sauce.
            • Adding a generous dollop to a bowl of soup will freshen it up. What would we do without Queen Loubie? 

            CHEF’S TIP: 

            You can also add lots more lemon juice and olive oil to the pesto to turn it into a green dressing, and turn it through a lentil and grain salad to give it a green zing –adding finely chopped green chili will further add to the lifting effect the pesto has on the grains and lentils.


            Loubie’s Chakalaka with Dune Spinach

            A traditional South African chakalaka with dune spinach for that extra something, from Loubie of MakinKos!

            SFor the chakalaka:
            • Fry one diced onion in a pan with some oil until soft and translucent. Add a chopped chilli, two cloves of grated garlic and a thumb-nail sized chunk of grated ginger.
            • Add about a tablespoon of curry powder – of whichever heat level you prefer – and stir to combine, then half of finely chopped red and yellow peppers and cook for another 2 minutes. Now mix in two grated carrots and stir thoroughly. Add in a cup of fresh chopped tomatoes and about a tablespoon of tomato paste, mix thoroughly and reduce until slightly thickened.
            • Remove from the heat and pour in half a can of baked beans (any precooked beans will work), some whole leaves of well-washed dune spinach, some fresh herbs of your choice, some freshly grated ginger and seasoning to taste. It’s truly a classic! 

              CHEF’S TIP: 

              Traditionally chakalaka is served with stew, pap, bread or curry – but your imagination is the limit!

              Pickled Avocado
              A quick and easy way to add a different flavour profile to a much loved side. 

              • Add a teaspoon of salt, granulated sugar, mustard seeds, peppercorns along with 2 roughly chopped cloves of garlic to a small pan. Add 100ml of apple cider vinegar and 200ml of water – bring the mixture to a simmer until salt and sugar have fully dissolved completely. Take off heat and allow it to cool fully.
              • You’ll now need a clean jar or container. Cut your avocados in half, remove pip but keep skin on. Place the avo into the jar or container, put some fresh parsley and lemon slices on top, then submerge all ingredients in your jar or container with the pickling liquid. 
              • Airlock the jar or container, place in the fridge and snack on the tasty treat within a day. Trust us, it's worth the wait! 

              CHEF’S TIP: 

              This treat tastes great with a fresh green leaf salad on the side. 


              A Banging Braaibroodjie
              What’s a braai without a broodjie?  

              • Start by slicing some bread or rolls of your choice. Melt some butter, and using a pastry brush, brush butter on both sides of the bread.  
              • Slice up some tomato, and season the slices. Thinly slice some onion and grate some cheese. 
              • Layer up your sarmies, and don’t forget to add some of The Cooksister’s ‘The Old Fashioned Sosatie Marinade’. 
              • When the braai is ready to go, fit the braaibroodjies in a braai grid snuggly. Place the grid on the braai over hot coals, until the bread is beautifully charred and toasted, and the cheese is melted. Enjoy!

              CHEF’S TIP: 

              You could also do these in the oven if you aren’t firing up any coals.


              Maize Meal 101
              Lowerland’s Familiemeel is very versatile, and did we mention nutritious too?

              Familiemeel can be used in the following ways:
              • You can use maize meal as a crumb instead of breadcrumbs, just make sure to season your maize meal. 
              • You can bake your prepared pap in a savoury or sweet way, or even use the maize meal for baking breads and sweet baked goods. 
              • You can fry prepared pap into thin chips or crispy cubes. 
              For the braai pap (stiff):
              • Bring 1.5 cups of water to the boil in a medium pot. 
              • Mix 1 cup water with 1 cup maize meal to form a paste. Slowly add the paste into the boiling water while stirring until the mixture is completely mixed in. 
              • Cover with a lid and stir the pap repeatedly every few minutes to make sure it is cooked through and to prevent it from burning. Place the lid back on. Continue doing this until the pap is cooked and no longer has a grainy texture. Cook on medium heat for 4-5 minutes.
              • Remove from the heat and add 15ml butter, 1 cup of cheese, and season with salt and pepper. Stir the butter and cheese through until melted and combined. Have a lekker braai!


              When eaten in its original form, maize contains nutrients such vitamin A, vitamin C, iron and fibre.


              Braai Bananas with Butterscotch Sauce

              Honey butter Naturally Organic braai bananas with mouth-watering homemade butterscotch.

              • For the butterscotch sauce: melt 50g of butter in a pot, add 50g of sugar and stir until the sugar melts and turns light golden brown in colour. Remove from the heat, stir in 60ml of cream (the caramel will crackle and harden) – stir well. Return to the heat and stir until the sauce has come together. Add a dash of vanilla essence and a tiny squeeze of lemon (careful the sauce will be very hot so wait until it cools down a bit before tasting). 
              • Slice the Naturally Organic bananas in half – lengthways. In a small bowl melt a knob of butter with a small squeeze of honey. 
              • Baste the cut side of the banana with the honey butter. 
              • Place the bananas cut side down on a hot braai for 2 minutes. Turn over and baste again. Cook skin side down for 3-4 minutes. 
              • Remove from the braai and when cool enough to handle remove the skins and place into a bowl.
              • Spoon over some butterscotch sauce and serve with a dollop of Camelot yoghurt and enjoy this sweet delight.

              CHEF'S TIP:

              For boozy Bananas add a dash of rum or whiskey to your honey butter. 


              Cinnamon and Amarula Tiramisu

              This indulgent number is a South African spin on an Italian classic. We love a good collab! 

              • For this recipe you will need: 4 egg yolks, ½ cup of castor sugar, 500g of mascarpone cheese, ⅓ + ¼ cup of Amarula. 
              • For the cookie layer: 400g of boudoir biscuits, otherwise known as ladyfingers, ¾ cup of coffee, 2 tablespoons of cacao/cocoa powder and a teaspoon of cinnamon. 
              • Whip together the egg yolks and sugar until light and fluffy. Add the mascarpone and ⅓ cup of Amarula, whip further until pale and thick. 
              • Place the coffee and amarula in a shallow dish. Dip the lady fingers into the coffee mixture (try not to soak –otherwise it will end up being a soggy tiramisu).
              •  Gently place the dipped biscuits in a serving dish in a single layer. Top with a layer of mascarpone and sprinkle of cinnamon. Repeat this process, ensuring you end off with a layer of the amarula cream. Finish off with a generous dusting of cacao/cocoa powder.
              • Pop the dish in the fridge and allow it to cool for at least 4 hours before serving. Yay, we love a layered dessert!

              CHEF’S TIP:

              If you have the time, allow it to set overnight. 


              Braaied Sumac Strawberries

              MeFire-charred sumac strawberries from Mystrill with Camelot yoghurt cream - I said hot dayum!

              • Mix about 20g of icing sugar and 300g of Camelot yoghurt and a pinch of salt in a bowl - pour this mixture into a sieve, lined with a muslin or any clean cloth, over a bowl. Tie the muslin or cloth and place another bowl on top to create weight - leave in the fridge for about 30 minutes then squeeze to get as much liquid out as possible. 
              • Put your thickened yoghurt in a bowl and stir in lemon zest and some double thick cream (optional) then refrigerate until ready to use.
              • Marinate strawberries for at least 10 minutes in a mixture of 1 teaspoon of sumac, a few sprigs of fresh, chopped mint, half a vanilla pod or extract, 1 teaspoon of lemon juice, about 20g of icing sugar and just over a tablespoon of water.
              • Gooi your marinated strawberries on the braai until softened but still holding their shape and baste with the marinade about half way through.
              • Mix some of the strawberry marinade liquid through the thickened creamy yoghurt – do not fully combine.
              • Serve with your yoghurt topped with the braaied strawberries. Who knew strawbs were this versatile?

                CHEF’S TIP:

                If you want to do it in the oven – put the strawberries and sauce in an oven tray and roast at 200°C until soft.


                Spiced Apple Cake

                A simple spiced Terra Madre apple cake – because sometimes simple is best!  

                • Preheat the oven at 160°C and grease a round 23cm cake tin.
                • Place the 130g of butter and 150g of castor sugar in a bowl or stand up mixer and cream. Beat until light and fluffy. Add 3 eggs and 2 teaspoons of vanilla extract a little at a time until incorporated. Sift together the 300g of self raising flour and ⅓ teaspoon of salt in batches into the batter and alternate with 200g of soured cream or regular cream. Stop as soon as everything is incorporated and pour into the cake tin.
                • Place the apple slices in a bowl and mix it with 130g of castor sugar and tablespoon of mixed spice. You can now put it on top of your cake batter and cook for 60-65 minutes, until the mixture has risen up around the apple and the top of the cake is golden brown. You can tell the cake is finished by wobbling the cake tin and if the cake doesn't wobble it is done - using a knife won't show you if the cake has finished cooking yet because the apples are moist. 
                • Remove from the oven and set aside to cool for at least 30 minutes before taking out of the tin. 
                • Serve warm or cold with a dollop of whipped cream or Camelot yoghurt if you please. Enjoy!

                  CHEF’S TIP:

                  If you're feeling spicy you could always braai the apples before putting them in the cake.


                  Roast Baby Potato and Green Bean Salad

                  A crispy crunchy fresh salad to keep you healthy and happy! 

                  • Pop the oven on to 180°C. Halve the baby potatoes and place on a roasting tray. Coat in olive oil and season. Roast until golden brown and crispy – for about 25-30 minutes.
                  • Trim the ends of the green beans, place in a pot of boiling water and blanch for 3-4 minutes (or until cooked to your liking). 
                  • In a blender or processor, add some olive oil, a handful of parsley, a clove of garlic, fresh chilli (to taste), lemon juice (lots) and zest, salt and pepper. If you have some capers, chuck them in too. Pulse until a pesto like consistency forms. 
                  • Remove the potatoes from the oven and toss with the green beans, some chopped tomato and lettuce. Coat the parsley in lemon dressing. 
                  • Serve with some toasted nuts and seeds. Enjoy!

                    CHEF’S TIP:

                    Add in any fresh vegetable or some apple to spruce up your salad!