TANTALIZING SIDES

It's true, you can't deny, the salads are the best part of the braai.

Beetroot Quinoa and Roasted butternut salad

Beetroot Quinoa (keen wah)

2 Cups (500 ml) Beetroot Juice 2 Cups (500 ml) water 2 Cups (500 ml) red or white quinoa 1 tsp (5 ml) salt

Roasted Butternut

1 large butternut, peeled and cubed olive oil 2 tsp (10 ml) ground cumin sea salt and freshly ground pepper

Baby beets and Salad Toppings

½ Cup (125 ml) pumpkin seeds, toasted

5-6 pickled baby beetroots, quartered

125 g feta, crumbled

1 bag of wild rocket

Beetroot Quinoa

Add the Beetroot Juice, water, quinoa and salt to a medium-size pot and cook according to the package details. Once cooked, remove from the heat and set aside to cool.

Roasted Butternut

Preheat the oven to 220 ºC. Toss the cubed butternut with olive oil, cumin and salt and pepper. Place onto a roasting tray and roast until the butternut is soft and the edges are beginning to caramelize. Remove from the oven and allow to cool.

Toss the cooked quinoa with half of the roasted butternut and half of the baby beets. Then top with the rest of the butternut and beetroot pieces. Crumble over the feta and seeds and garnish with fresh rocket.

*Note the beetroot juice in the quinoa will give the feta and butternut a pink tinge, so the second half of your garnishes aside and top your salad just before serving.

crushmag-online.com/recipe/

Potato and Butternut Gratin

Ingredients

• 3 cups heavy cream

• 1 head garlic

• 8 sprig fresh thyme

• 10 black peppercorns

• 1/4 tsp. freshly grated or ground nutmeg

• kosher salt

• Pepper

• 1kg potatoes

• 1/2 small Butternut

Heat oven to 375 degrees F. Place the cream, garlic, thyme, and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat and stir in the nutmeg and 1 1/2 teaspoons salt; let sit until ready to use.

Peel and thinly slice the potatoes and the squash and arrange them in a 3-quart baking dish, alternating slices of potato and squash.

Strain the cream mixture over the potatoes and squash and gently press to submerge. Tightly cover the dish with foil, place on a rimmed baking sheet and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden brown, 45 to 55 minutes more. Let rest for 10 minutes before serving.

womansday.com/food-recipes/

Saucy pull apart bread rolls

Ingredients

• 1 kg ready-made bread dough

• 1 packet Potato Bake (flavour of your choice)

• 250 ml (1 cup) fresh cream

• 250 ml (1 cup) milk

• 1 garlic clove, finely chopped

• 250 ml (1 c) grated Cheddar cheese

Preheat the oven to 180 °C and grease a casserole dish with nonstick spray. Set aside the bread dough to rise until doubled in volume. Mix the remaining ingredients except the cheese and pour half the cream mixture into the prepared dish.

Knock down the dough, shape into palm-sized balls or a size of your choice and pack

them in the cream mixture in the pan. Pour the rest of the cream mixture over the dough balls and sprinkle the cheese on top.

Set aside to rise until doubled in volume. Bake for 40-50 minutes or until done.

https://www.news24.com/