More stories

  • in

    Prep This Smokey Sweet Potato Side For Easy Weeknight Wins

    Think smokey, sweet and vegan, all dressed up with a swirl of B-well mayo. Whether you’re serving it up as a braai side, pairing it with a chicken breast and salad for lunch, or alongside a grilled steak for dinner, it’s the perfect fit. The best part? It’s super easy to make and takes just 15 minutes to prep!What we love about B-well Mayo? It’s completely free from eggs, dairy and gluten, making it a dream for anyone with dietary restrictions. As a 100% vegan option, it’s perfect for those embracing a plant-based lifestyle or anyone after a healthier, delicious mayo that ticks all the boxes!“We believe everyone should enjoy the simple pleasures of mayo without worry. As a mom, I often have to cater to my own family and my children’s friends, some of whom suffer from allergies. I can honestly say that, despite being egg- and dairy-free, B-well Mayo delivers on taste.”

    Lunique, Spokesperson for B-wellVersatility is one of B-well Mayo’s greatest strengths. Whether you’re spreading it on sandwiches, mixing it into a salad dressing, or using it as a dip, B-well Mayo adds the delicious flavour you’re searching for, especially in a diet restricted by allergies or lifestyle choices. From vegan potato salads to burger toppings, or even as a base for your favourite sauces, B-well Mayo brings a rich, creamy taste that everyone can enjoy. Because, after all, everyone deserves some yum!Let’s Make This Delish Sweet Potato Salad

    Smokey Sweet Potato Salad

    A quick and easy side dish to accompany your weeknight steak.

    Prep Time 5 minutes minsCook Time 10 minutes mins

    Course Salad, Side DishCuisine South African

    Servings 2 servings

    1 cup B-well Reduced Oil MayonnaiseJuice of half a lemon½ tsp cayenne pepper½ tsp smoked paprikaSalt and pepper, to taste3 large sweet potatoes peeled and cut into cubes½ red onion finely choppedHandful of fresh coriander, chopped
    Bring a large pot of water to a boil, add the sweet potato cubes and cook until soft to the touch. Set aside to cool.To make the dressing, combine the mayonnaise, lemon juice, cayenne pepper and paprika in a large bowl, mixing well. Add salt and pepper to taste.Add the sweet potato to the bowl and mix together.Add the red onion and coriander and gently mix until combined.Serve chilled.

    Keyword Vegan

    More Side Dish Recipes: More

  • in

    Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

    Lettuce is one of the most versatile salad ingredients and, almost, pairs well with most fresh ingredients. Nothing says welcome summer quite like this creation by Chef Monché Muller. In case you’re struggling to find romaine lettuce, baby gem lettuce or radicchio will make great alternatives, too. And, if you can’t find pomegranate molasses, use honey or sweet molasses. Struggling with sumac? Use lemon pepper or add a little extra lemon zest.READ MORE: A Punchy, Citrusy Salad To Usher In Spring

    Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

    Servings 4

    1 Serving Dish1 Griddle Pan
    4 Tbsp Extra virgin olive oil 2 Tbsp Raspberry vinegar1 Tbsp Chopped mintSea salt and ground white pepper, to taste4 heads Romaine (cos) lettuce, halved lengthways175g Pomegranate rubies mint leaves, to garnishFor the sumac-tahini yoghurt:250 ml Greek yoghurt 1 Tbsp Minced garlic2 Tbsp Tahini paste1 Lemon, zested and juiced 1 Tbsp Sumac1 Tbsp  Pomegranate molasses salt, to taste
    Mix the oil, vinegar, mint and seasoning. Brush the dressing over the lettuce heads.Heat a griddle pan to smoking point, then place the lettuce, cut-side down, on the pan. Grill for 1–2 minutes until lightly charred.To make the yoghurt, mix all the ingredients, adding a dash of hot water if it’s too thick.Pipe or dollop the sumac-tahini yoghurt over the grilled lettuce, then sprinkle with the pomegranate rubies and garnish with mint leaves.

    READ MORE: You’re About To Get Addicted To This Rose-and-Raspberry Lemon Tart

    Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

    Chef Monchè Muller’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

    READ MORE: This Easy Snap Peas Side Dish Deserves A Spot On Your Braai MenuYou may also enjoy these recipes/articles… More

  • in

    You Need To Make Our Gingerbread Christmas Pudding Recipe This Festive Season

    It’s time to put a new spin on an old classic. And we’d like to introduce you to this Gingerbread Christmas pudding recipe to help you do just that. You’ll warm up your pud by adding gingerbread spices and then drizzle over a luscious ginger caramel sauce for added wow factor.READ MORE: Try This Tasty Snowy Angel Cake Recipe For ChristmasPhotography: Myles New

    READ MORE: These 6 Healthy Festive Recipes Will Complete Your Christmas Menu

    3 Pre-Made Festive Desserts If You’re Running Low On Time

    While this dessert only requires 25 minutes of hands-on time, we understand you might not have more than 30 mins to spend on making a dessert. Bulk up your dessert station by stocking up on some of these delicious pre-made options from Woolworths.

    Christmas Fruit Pudding

    Looking for a Christmas pudding option sans the booze? We have just the thing for you! This fruit pudding contains no alcohol and is expertly crafted with juicy vine fruit, glacé cherries, roasted almonds and pecan nuts.

    Malva Christmas Pudding

    This locally-made, all-butter pudding with vine fruits combines two SA faves, malva pudding and Christmas pudding. It’s soaked in a creamy malva liqueur with apricots and made with free range eggs. Yum, yum yum!

    Fruit Trifle

    What’s a South African summer celebration without a trusty trifle? This trifle doesn’t skimp on any of your favourite ingredients with layers of fruit compote, jelly, vanilla sponge, custard and fresh whipped cream.

    READ MORE: How To Manage The Festive Sugar Spike This Christmas – For Adults And Kids

    Gingerbread Christmas Pudding

    This decadently spiced pud is topped with a ginger caramel sauce for extra indulgence. Yes please!

    Prep Time 25 minutes minsCook Time 4 hours hrs 30 minutes minsTotal Time 4 hours hrs 55 minutes mins

    Course DessertCuisine British

    Servings 8 peopleCalories 482 kcal

    For The Christmas Pudding175 g Raisins175 g Sultanas100 g Medjool dates, stoned and finely chopped25 g Chopped mixed peel100 ml Apple juice50 ml BrandyButter, to grease150 g Grated apple2 tsp Ground cinnamon 2 tsp Mixed spice2 tsp Ground ginger3 balls Stem ginger/Ginger Preserves, drained and finely chopped 100 g Dark brown soft sugar75 g Treacle75 g Golden syrup100 g Plain flour75 g Fresh white breadcrumbs1 large Egg, beaten25 g Vegetarian suetFor The Ginger Caramel Sauce50 g Caster sugar50 ml Water150 ml Double cream15 g Unsalted butter3 Tbsp Ginger syrup
    For The Christmas PuddingPut the dried fruit, mixed peel, apple juice and brandy into a large non-metallic bowl. Mix, cover and leave to soak overnight at room temperature.Grease a 900ml pudding basin and line the base with a disc of baking parchment. Put a 30.5cm square of foil on top of a square of baking parchment of the same size. Fold a 4cm pleat in the centre and set aside.Add remaining ingredients to the soaked fruit, mixing well. Transfer to the basin and press down. Put the foil and parchment (foil side up) on top and smooth down to cover. Tie a long piece of string securely under the lip of the basin and loop over the top to create a handle.To cook, put a heatproof saucer into a large pan that has a tight-fitting lid. Lower in the pudding and pour in water to halfway up the sides of the basin. Cover with the lid, bring to a boil and simmer for 4½hr, topping up the water as necessary.Remove the pudding from the pan and leave to cool completely. Wrap the entire basin in a layer of clingfilm followed by a layer of foil. Store in a cool, dark place and leave to mature for up to 2 months.For The Ginger Caramel SauceHeat the caster sugar and water in a heavy-bottomed pan, stirring, until sugar dissolves. Turn up the heat and bubble until a deep caramel colour – do not stir, rather swirl the pan. Remove from heat and slowly stir in the double cream, followed by the unsalted butter and ginger syrup (from a stem ginger jar). Return to the heat to dissolve any hardened sugar, stirring. Bubble for a couple of min. Take off heat. Cool slightly and serve warm or at room temperature over, or alongside, the pudding.To Reheat Christmas PuddingRemove clingfilm and foil and re-cover with a new lid as per instructions in steps 2 and 3. Following method in step 4, steam for 1½hr until piping hot in the centre when pierced with a skewer. Remove from the pan and leave to sit for 5min. Remove lid and invert on to a serving plate. Peel off baking parchment and serve with Ginger Caramel Sauce, if you like.

    Tip: Get ahead by making the Ginger Caramel Sauce up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan.
    One serving of Ginger Caramel Sauce is 1 Tbsp. Per 1 Tbsp: 74cals, 0g protein, 6g fat (4g saturates), 5g carbs (5g total sugars), 0g fibre
    Per Serving of Gingerbread Christmas Pudding: 408cals, 5g protein, 4g fat (2g saturates), 83g carbs (68g total sugars), 3g fibre
     

    Keyword Christmas, Classic Dish, dessert, sauce

    Recipes: Meike Beck and Gabriella English | Food Styling: Meike Beck | Prop Styling: Jenny Igglenden | Photography: Kris Kirkham & Myles NewThis recipe was originally published in the November 2018 issue of Good Housekeeping UK More

  • in

    You’re About To Get Addicted To This Rose-and-Raspberry Lemon Tart

    A fresh dessert is always a good idea, especially when it marries flavours that you wouldn’t have imagined coming together. We’ve picked this delectable creation from award-winning Chef Monché Muller‘s book Harvest Table: A Culinary Journey Through The Wine Regions Of France, Italy, Spain And South Africa. Let’s jump right in!READ MORE: This Braai Dessert Is So Simple Even Kids Can Make ItRose-and-Raspberry Lemon Tart from Harvest Table Book

    Harvest Table: A Culinary Journey Through the Wine Regions of France, Italy, Spain and South Africa

    Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

    READ MORE: You Need To Try This Easy Air Fryer Milk Tart Recipe ASAP

    Rose-and-Raspberry Lemon Tart

    Chef Monché Muller

    Course Dessert

    Servings 8

    1 Food processor1 Tart Dish
    For the crust180 g Cake flour55 g Icing sugar¼ tsp Salt115 g Cold butter, cubed 1 Egg½ Vanilla extractFor the filling125 g Raspberries 100 g White sugar 3 Eggs125 ml Lemon juice 2 tsp Lemon zest90 g Cold butter, cubed 2 tsp Rose waterFresh raspberries, to decorate
    To make the crust, place the flour, sugar and salt in a food processor. Blend for a few seconds, then add the butter and blend until the mixture becomes crumbly.Add the egg and vanilla and continue pulsing until the mixture starts to come together. Do not overmix.Turn out the pastry dough onto a lightly floured surface and shape into a ball. Flatten slightly to form a disc, cover in cling wrap and refrigerate for 1 hour.Roll out the pastry to a thickness of 5 mm, then place in a greased 22 cm tart dish, trimming off any excess. Cover in cling wrap and freeze for 30 minutes.Preheat the oven to 190°C and place a rack in the centre of the oven. Prick the pastry dough using a fork, line with parchment paper, add baking beans and blind bake for 15 minutes. Remove the beans and paper and bake for a further 15 minutes until golden. Allow to cool completely.To make the filling, blend the raspberries in a blender, then strain through a sieve to remove the seeds.Whisk the raspberry purée with the sugar, eggs, lemon juice and lemon zest in a saucepan. Place over a low heat and stir using a wooden spoon for 1 minute.Add the butter while stirring until well combined. Cook for 5–7 minutes, or until the mixture is thick enough to coat the back of the spoon.Strain the filling through a sieve, add the rose water and stir. Place a sheet of cling wrap directly on the surface and refrigerate for 1 hour.Preheat the oven to 190°C. Fill the baked tart crust with the filling and smooth the top. Bake for 20 minutes, then remove from the oven, cool to room temperature for 1 hour, then refrigerate for 2 hours.Decorate with fresh raspberries to serve.

    Keyword Lemon Dessert, Rasberry

    Latest Recipes To Try: More

  • in

    The Steak Recipe Guests Will Still Be Raving About Weeks Later…

    The tri-tip steak has become increasingly popular for its great beefy taste and tender chew – and is usually a tad cheaper than its other flavour-packed counterparts such as rib-eye. A lean cut of meat with a fairly decent amount of fat, it is ideal for the grill or braai stand and adopts the flavours of other ingredients quite easily. READ MORE: 21 Amazing Protein Sources That Aren’t Meat (And Taste Great)Tri-Tip Steak With Salsa Verde Recipe

    Tri-Tip Steak With Salsa Verde

    Nutritional Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre. 

    Prep Time 45 minutes mins

    Course dinner, Lunch

    Servings 4Calories 392 kcal

    900 g Tri-tip steak, trimmed4 Tbsp Olive oil, divided1 tsp Smoked paprikaKosher salt and pepper1 cup Parsley leaves½ cup Basil leaves3 Tbsp Capers, drained½ small Clove garlic, pressed2 tsp Dijon mustard½ tsp Honey
    Heat grill to medium-high. Rub tri-tip with 1 Tbsp oil, then paprika and ½ tsp each salt and pepper.Grill, turning occasionally until browned on all sides and cooked to desired doneness, 18 to 25 mins depending on size of tri-tip. It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 55℃. Transfer to cutting board and let rest at least 10 mins before slicing. Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, ¼ tsp salt and ½ tsp pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak. 

    Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

    Keyword Salsa, Steak

    Nutrition Facts: About 392 cal, 26.5 g fat (7.5 g sat), 35 g pro, 466 mg sodium, 2 g carb, 1 g fibre. READ MORE: 9 Obvious Signs You Lack Iron And Need To Change Your Diet ASAPMore stories to read… More

  • in

    Experts Explain If You Should Actually Eat Carbs At Night

    We live in a time when the rules around food are subjective, greatly varying and, as a result, confusing. Some women eat sticks of butter for breakfast; others swear by consuming nothing but fruit. Then there are the people who only eat one meal a day. And through it all, carbs seem to remain the maligned meal group. While we know that carbs in moderation are healthy, is it ever okay to eat carbs at night?Meet the experts: Mbali Mapholi is a clinical and consultant dietician. Reabetjoe Mokoko, also known as Rea The Cooking Dietitian, is a dietician and chef.First, define “night”When we asked experts about the time of day we should consider night-time, they said after dinner. They both agreed that this would be after dinner and before bed. “This period is when your activity levels generally decrease, and your body starts to wind down in preparation for sleep,” explains Mapholi. “The timing can influence how your body processes food, especially carbs, which can affect your energy levels, digestion, and even your weight management efforts.” So before you wonder about potatoes on your supper plate, this discussion won’t cover that. But late-night pies, a quick Oreo or chocolate before bed? Fair game.READ MORE: 5 High-Carb Fruits—And How Adding Protein Or Fat Helps Blood Sugar Does digestion change at night?The answer is a bit more complicated than yes or no. Let’s start by noting that sleep does trigger a change in the way your stomach processes food. According to a Gastroenterology and Hepatology study, there’s less saliva, fewer swallows and peristalsis (the muscle contractions that move food through your digestive tract) slows down.But what about the short period right before bedtime? “Yes, your body’s digestion and metabolism change as the day progresses,” says Mapholi. “Studies show that insulin sensitivity – the body’s ability to manage blood sugar – tends to decrease in the evening. This means that your body may not process carbs as efficiently at night, compared with earlier in the day, potentially leading to higher blood glucose levels and increased fat storage.”READ MORE: “This Is How I Conquered Perimenopause Symptoms And Lost 14KG”How does the body process carbs at night?In short, it processes things just the same as if you’d eaten the popcorn for breakfast. The only difference? Morning carb consumption almost always precedes some kind of activity – something that you’re likely not engaging in at night. “At night, your body processes carbs by breaking them down into glucose, which can be used immediately for energy or stored as glycogen in the liver and muscles,” says Mapholi. “However, due to the reduced insulin sensitivity at night, excess glucose is more likely to be stored as fat if it’s not needed for immediate energy.”Which factors can influence a carby snack after dinner?First, consciously uncouple from the notion that eating carbs is so problematic that you need to axe it after 6pm. “There is nothing wrong with eating carbs at night,” says Mokoko. “There is actually evidence that eating carbs at night can be more beneficial than harmful. It’s been shown to improve sleep and help restore glycogen stores, to feel more energised in the morning.” Also, if you’re diabetic, eating some carbs “is necessary to prevent low blood glucose in the morning,” says Mokoko.Time itHaving said that, a little bit of timing can help you get better sleep. “Eating too close to bedtime can disrupt digestion and sleep,” explains Mapholi. “It’s best to eat at least 2-3 hours before bed to allow your body to digest properly and avoid discomfort.”Pick the right stuffYou knew dieticians would say this, but it bears repeating: “It is more advisable to have what is considered as ‘healthier’ carbs, which are generally the brown carbohydrates that are high in fibre,” says Mokoko. Mapholi agrees. “Opt for complex carbs, like vegetables, whole grains and legumes. They provide a gradual energy release and help maintain stable blood sugar levels.”Consider what you’ve done todayWere you sitting on the couch all day? Or chained to your desk? Depending on your goal, excess carbs might not be necessary. “If you’ve been active throughout the day, your body might handle carbs better at night by replenishing glycogen stores in your muscles,” explains Mapholi.Pick a (reasonable) portionPMS might dictate that you down the entire slab of chocolate or box of doughnuts (fair enough), but if you’re looking to maintain or lose some fat, consider reducing the portion size. “Larger portions of carbs at night can lead to excess calories, which may be stored as fat due to decreased insulin sensitivity,” says Mapholi.Can you eat carbs at night when you’re trying to lose weight?First, consider the factors above and then make your decision. “Eating carbs at night would impact one’s weight loss journey if the carbs you are eating will result in one exceeding their daily recommended calorie intake,” says Mokoko.READ MORE: How Many Carbs Should I Eat If I’m Trying To Lose Weight?Can you eat carbs the night before an endurance race?Alas, a brilliant silver lining! “The carbs consumed at night would help to increase your body’s glycogen stores,” explains Mokoko. In fact, it’s even recommended. “When it comes to activities such as endurance races that have increased energy requirements, ‘carb loading’ is normally recommended to help increase liver and muscle glycogen stores,” she adds.“[The glycogen stores] are essential for sustained energy during prolonged physical activity. Carbohydrate loading, particularly with complex carbs, can enhance performance by providing a slow and steady release of energy throughout the race,” says Mapholi.Can you eat carbs at night with no particular health goal?If you’re not looking to pursue any particular goal, you’ve got wiggle room. “The timing of your carb intake might be less critical,” says Mapholi. “However, it’s still important to maintain a balanced diet and avoid overindulging in carbs late at night, as this could lead to weight gain and disrupt your sleep.”Still, be mindful of what you snack on. “The key message is even if your goal is not to lose weight, it is still ideal to follow healthy eating guidelines that encourage intake of healthier carbs which are high in fibre and would have more nutritional benefits over refined carbs,” suggests Mokoko.One more takeaway, from Mokoko: “The main finding around late-night snacking is that it is generally associated with unhealthy food choices, that are energy dense and low on nutrients,” she says. “Late-night snacking can have positive health effects if we opt for healthier food choices.”The top nighttime snacks, from dieticians“If you find yourself craving a snack at 10 pm, it’s best to choose something light and easy to digest,” says Mapholi. “These snacks combine protein and complex carbs, which can help you feel full without overloading your digestive system.”A small portion of yoghurt with berries

    A slice of whole-grain toast with almond butter or peanut butter

    A small portion of popcorn

    Slices of fresh fruit

    A handful of nutsKeep stashes of these in your cupboard so you don’t feel tempted to Uber Eats your way into a giant burger:

    Who knew lentils could do that? Made with lentil and chickpea flour, this snack is high-protein and gluten-free.

    These chocolate-coated nuggs are vegan, delightful and naturally made. Again, who knew: chickpeas and chocolate!

    Made with plant protein powder, peanut butter and cocoa, these little bites feel indulgent.

    Michelle October

    Michelle is the features editor at WH. She’s immensely curious about the world, passionate about health and wellness and enjoys a good surf when the waves are good. Find her on Instagram here. More

  • in

    The Grilled Chicken Meal You’ll Be Eating All Summer Long

    Rich in vitamins, high in protein and a great source of minerals, chicken also has a bonus serving of healthy fats to keep you going for longer. Chicken is also incredibly versatile and can be prepared in so many ways – from roasting and air-frying to being braaied. It lends itself really well to far more flavours than beef, making it the perfect addition to any braai.READ MORE: 17 Foods That Fight Spring AllergiesGrilled Chicken Caprese RecipeBelow, find one more chicken recipe to add to your repertoire of healthy and convenient meals to make!

    Grilled Chicken Caprese

    Prep Time 20 minutes mins

    Course dinner, LunchCuisine Italian

    Servings 4Calories 494 kcal

    1 Mixing Bowl1 Serving Platter
    Canola oil for grill grates1 Tbsp Red wine vinegar3 Tbsp Plus 2 tsp olive oil, divided Kosher salt and pepper Small fresh basil leaves1 small Shallot, finely chopped1 cup Corn kernel, from 1 large ear or frozen and thawed470 g Mixed-colour grape or cherry tomatoes, halved 170 6 Boneless, skinless chicken breasts¼ cup Fresh mozzarella, sliced
    Heat grill to medium-high. Clean grill and lightly oil with canola oil. In bowl, whisk together vinegar, 3 Tbsp olive oil and 1/3 TSP each salt and pepper; stir in shallot. Add corn grape tomatoes and toss to combine; set aside. Rub chicken with remaining 2 tsp oil, season with 1/2 tsp salt and 1/4 TSP pepper and grill until cooked through, 4 to 6 mins. per side. Arrange chicken, sliced tomatoes and mozzarella on platter. Spoon corn mixture and any juice from bowl over top, then sprinkle with basil. 

    Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS

    Keyword chicken

    Nutrition Facts: About 494 cal, 28 g fat (9 g sat), 26 g pro, 630 mg sodium, 17 g carb, 4 g fibre.READ MORE: This Crispy Apple Chicken Casserole Is Ultimate Comfort FoodMore stories to read… More

  • in

    Dessert On The Braai? Nail It With These Easy BBQ Strawberries With Black Pepper Honey Glaze

    The braai shouldn’t just be reserved for big cuts of meats and hearty sides. Fire can create magical desserts, too. Allow us to present you with this braai dessert recipe from beloved South African chef Reuben Riffel. It’s simple, sticky, saucy and sweet; everything you want from a dessert.READ MORE: More Braai Dessert Recipes Here! Try These Mini Chocolate Braai Pies“When you’re sitting around a braai to eat and keeping the coals alive while you set the world to rights, you might as well turn to the fire for dessert as well. This is a playful way of taking fresh strawberries to another level. Best when they are in season and bursting with flavour from the sun… the larger the berry, the better,” explains Reuben Riffel. Riffel is the creator of this recipe that can be found in his brand-new cookbook Braai.

    “The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event,” says Riffel.

    READ MORE: These Gingerbread “Ice Cream” Sandwiches Will Be Your New Go-To TreatReuben Riffel’s Easy Braai Dessert Recipe

    BBQ Strawberries with Black Pepper Honey Glaze

    Reuben Riffel

    When you’re sitting around a braai to eat and keeping the coals alive while you set the world to rights, you might as well turn to the fire for dessert as well. This is a playful way of taking fresh strawberries to another level. Best when they are in season and bursting with flavour from the sun… the larger the berry, the better. 

    Prep Time 5 minutes minsCook Time 10 minutes mins

    Course DessertCuisine Braai, South African

    Servings 6 people

    24 Large, plump strawberries with stems attached4-6 Skewers (if wooden, soaked in water)Vanilla ice-cream, for serving Black Pepper Honey Glaze1 cup Honey1 tsp Fresh ginger, grated2 Tbsp Balsamic vinegar2-3 Tbsp Ground black pepper (to taste)
    Preparing the GlazePreparing the StrawberriesGrill the StrawberriesPrepare very hot coals.Grill the strawberries, turning the skewers from time to time, giving them another brush of syrup with each turn, for about 4-5 minutes or until they start to caramelise.

    Keyword braai, dessert, Easy Meals, Fruits, Healthy Recipes, south african recipe

    More Recipes: More