Recipes

Amagwinya (Koeksisters or Doughnuts) With Caramel Glaze Coconut & Cinnamon Dust

Looking for a popular sweet treat with a twist? Try these simple doughnuts with a caramel glaze and cinnamon dust.

Ingredients

Amagwinya (Koeksisters or Doughnuts):

• 4 teaspoons Robertsons baking powder
• 4 cups cake flour
• 1 cup ground almonds, optional
• ½ teaspoon salt
• 4 eggs
• ¾ cups sugar
• 2 cups buttermilk
• warm vegetable oil, for frying

Caramel Sauce:

• ½ cup butter
• ½ cup brown sugar
• 2 tablespoons coconut milk
• pinch of salt
• 1 teaspoon Robertsons vanilla essence

Cinnamon Dust:

• ½ cup sugar
• 1 teaspoon Robertsons ground cinnamon
• ½ teaspoon Robertsons ginger
• ¼ teaspoon cardamom powder (optional)
• shredded coconut, for coating

Preparation method

• Amagwinya (Koeksisters or Doughnuts)
• Sift the cake flour, sugar, ground almonds, Robertsons Baking Powder and salt into a large bowl.
• In a separate bowl whisk together the eggs and the buttermilk.
• Whisk the egg and buttermilk mixture into the dry ingredients, beating well until the mixture is smooth and thick.
• Heat the oil in a large deep frying pan.
• When the oil hot enough ladle evenly sized rounded (using ice cream scoop) spoonful of batter into the hot oil and fry until golden.
• Drain on paper towel to remove the excess oil.
• Caramel Glaze
• Add butter and brown sugar to a heavy based pan and set on stove top set to medium heat.
• Using a wooden spoon, stir the mixture as the butter melts. Then add in coconut milk, salt and Robertson’s vanilla essence and let boil for about 4 minutes, stirring as you go.
• Let cool slightly.
• Cinnamon Dust
• Whisk together the Robertsons cinnamon, ginger, cardamom and powdered sugar in a shallow bowl, and set aside.
• Dunk each magwinya in the caramel glaze, followed by the cinnamon sugar dust.
• Toss the hot aMagwinya in the cinnamon sugar dust and leave to cool slightly.
• Finish with a sprinkle of coconut.
• Serve immediately.

Spicy Golden Roast Potato Wedges

Take crunchy golden potato wedges to a new level of yum by coating them with Rajah Medium curry powder and oil before you pop them in a hot oven. Serve with your favourite roast, or with crispy battered fish!

Ingredients

• 8 medium-sized potatoes peeled
• 75 ml vegetable oil
• 2 tbsp Rajah Medium curry powder
• salt to season
•  

Preparation method

• Preheat oven to 200 degrees Celsius.
• Place the potatoes into a large pot, cover with water and bring to the boil.
• Allow to boil for 5 minutes then drain well in a colander and shake vigorously a few times to roughen up the edges.
• Set aside and allow to cool slightly before slicing into wedges.
• In a bowl combine the vegetable oil and Rajah Medium curry powder to make a paste.
• Toss the potato wedges in the paste and arrange in a single layer in a baking tray.
• Drizzle any remaining curry paste from the bowl over the potatoes and season with salt.
• Roast in the oven at 200 degrees Celsius for 35 – 40 minutes, turning occasionally or until crispy and golden brown.

Spicy Penne Pasta

Use Rajah Mild and Spicy Curry Powder to turn this simple penne pasta dish into a memorable taste experience! For a vegetarian option, leave out the chicken fillet as the rest of the ingredients bring more than enough depth and flavour to the table.

Ingredients

• 30 ml (2 tbsp) oil
• 1 medium onion, diced
• 250 g wild sliced mushrooms
• 10 ml (2 tsp) crushed garlic
• 45 ml (3 tbsp) Rajah mild and spicy Curry Powder
• 500 g penne pasta
• 300 g chicken fillet julienne sliced
• 30 g (2 tbsp) Knorrox Garlic & onion Stock Powder diluted in 125 ml of water
• 250 ml (1 cup) tomato (Blended)
• 100 ml fresh cream
• 5 g (1 tsp) salt
• 5 g (1 tsp) pepper

Preparation method

• Cook the penne pasta according to the packet instructions. Drain the water and set aside once cooked.
• Heat olive oil in a large sauté pan on medium heat.
• Add the onions, garlic, chicken, mushrooms, rajah curry powder and sauté for 3 minutes or until the onions become translucent.
• Add the blended tomatoes and the stock and mix well. Simmer this for 1 minute.
• Add salt and pepper and mix well.
• Add cream, mix well and switch off the stove.
• Add the cooked penne pasta and combine well.
• Serve in a bowl.

Chips and Russian - Spykos

Ingredients

• 500 g hot potato chips
• 4 russians, fried
• sliced bread and mango atchaar for serving
• For the cheese sauce:
• 60 g butter or margarine
• 2 tbsp of flour
• 2 cups of full cream milk
• 2 cups of grated cheddar cheese
• 2 tbsp of Aromat Cheese
• 1 tsp of Robertsons black pepper

Preparation method

• Melt the butter in a saucepan over medium heat, sprinkle over the flour then stir consistently for 2-3 minutes until a thick past forms.
• Slowly add the milk to the butter/flour paste whisking constantly for 5 minutes until the mixture thickens. It should be thick but pourable.
• Add cheese, whisking constantly until melted. Then season with Aromat and black pepper.
• Drizzle sauce over hot potato chips along with any other sauces and of your choice.
• Enjoy hot, with bread and mango atchaar.

Boerewors Braai Pizza

Boerewors on a pizza? Oh yes! Here’s a fusion of South African and Italian food that will be the crowning glory of your braai. Make pizza bases from stone-ground flour, then pile on your braaied boerie along with mozzarella, cheddar, piquanté peppers and caramelised onions flavoured with Robertsons BBQ Spice.

Ingredients

For the Base

• 1125 ml or 4 cups of white bread flour
• 1/16 tsp big pinch of salt
• 1 packet of instant yeast
• 5 ml or 1 tsp white sugar
• 30 ml or 2 tbsp olive oil
• 375 ml or 1½ cups of warm water and milk mix

For the Tomato Sauce

• 15 ml or 1 tbsp Robertsons Mixed Herbs
• 30 ml or 2 tbsp tomato paste
• 1 can of chopped tomato and onion mix

For the Toppings

• 250 g of cooked, thin boerewors cut into pieces
• 30 ml or 2 tbsp Robertsons BBQ Spice
• 125 ml or ½ cup of chopped piquanté peppers (peppadew)
• 250 ml or 1 cup of caramelised onions
• 750 ml or 3 cups of mixed grated cheddar and mozzarella
• 30 g rocket for garnish

Preparation method

• Sift the flour and salt into a large bowl and make a well in the centre.
• Mix the yeast, sugar and oil into the milk mix and leave for a few minutes.
• Pour into the well and mix in the flour with clean hands, a little at a time, until it all comes together to form a sticky dough.
• Sprinkle a little flour onto the surface and knead the dough for about 10 minutes or until it is soft and springy to the touch.
• Place the dough into a lightly oiled bowl and cover with clingfilm and leave to rise in a warm place for about 30 minutes or until the dough has roughly doubled in size.
• Divide into 4 pieces and roll out into circles.
• Add the Robertsons Mixed Herbs, tomato paste and canned tomato into a bowl and stir well.
• Spoon onto the bases and spread around, leaving a 2cm edge.
• Top with the cheese, boerewors, peppadews and onions, sprinkle with Robertsons BBQ Spice and bake in a hot oven or weber until the base is crispy and the cheese has melted.
• Serve immediately garnish with fresh rocket.

Pancakes With Roasted Oranges And Salted Caramel

Ingredients

Pancakes:

• 300 g self-raising flour
• 2 teaspoons Robertsons ginger
• 1 teaspoons Robertsons cinnamon
• 2 teaspoon Robertsons vanilla essence
• 1½ cups milk
• 1 egg
• 2 tablespoons olive oil
• Roasted Oranges:
• 2 oranges, thinly sliced
• 60 g caster sugar
• 1 cup cream
• Salted Caramel:
• 250 g brown sugar
• 2 teaspoons Robertsons ginger
• 60 g butter
• 1 teaspoon salt

Cooking Method

• Preheat the oven to 180°C.
• Sieve the self-raising flour, Robertsons Ginger and Robertsons Cinnamon together. Whisk the Robertsons vanilla essence, milk and egg together in a jug. Mix the wet ingredients with the dry ingredients until smooth. Set aside.
• Place the orange slices on a large roasting pan. Sprinkle with caster sugar and roast in the oven for 20 minutes or until lightly caramelized.
• Place the brown sugar, Robertsons Ginger, cream, butter and salt in a saucepan over medium heat. Stir until all the sugar is dissolved. Bring to the boil, simmer for 5 minutes.
• Heat a drop of olive oil in a non-stick frying pan. Fry 60ml pancake batter for 2 minutes or until bubbles appear. Flip the pancake over and fry for another minute. Repeat with the remaining batter.
• Serve the pancakes with roasted oranges and caramel sauce.

Savoury Potato Waffles

A light, fluffy and crispy savoury mashed potato waffle, topped with roasted cherry tomatoes, avo slices and herbed vegan yogurt sauce

Ingredients

For the herbed vegan yogurt sauce:

• 80 g (6 Tbsp) of vegan yogurt
• 30 ml (2 Tbsp) Knorr Greek Light Dressing
• 2.5 ml (1/2 tsp) salt
• 7.5 ml (1 tsp) Robertsons Black Pepper
• A handful of fresh chives, finely chopped
• 60 g (a handful of) fresh parsley, finely chopped
• For the potato waffle batter:
• 6 medium-sized potatoes, peeled and cubed
• 30 g (2 Tbsp) vegan butter
• 30 ml (2 Tbsp) Knorr Aromat Original
• 7.5 ml (1 tsp) Robertsons ground white pepper
• 250 g (1 cup)) vegan cheese, grated

For the roasted tomato Topping:

• 250 g (1 cup) cherry tomatoes, rinsed and halved
• 15 ml (Tbsp) olive oil
• 15 ml (1 Tbsp) Robertsons Masterblends Rustic & Garlic and Herb Seasoning

For serving:

• 150 g (1) avocado, sliced

Cooking Method

• Whisk together herbed vegan yogurt sauce ingredients in a small bowl then refrigerate until needed.
• Bring a large pot of water to the boil with a pinch of salt. Add potatoes and boil until soft. Drain water and transfer potatoes to a large bowl. Mash potatoes with vegan butter, Knorr Aromat Original, Robertsons ground white pepper and vegan cheese.
• Cook waffle batter in a pre-heated waffle iron in batches until golden and crispy. Set on a wire rack to cool.
• While cooking the waffles, pre-heat the oven to 180 °C. Place tomatoes on an oven sheet, drizzle with olive oil and season with Robertsons Masterblends Rustic Garlic & Herb seasoning. Roast in the oven for 20 minutes.
• Assemble by topping the waffle with roasted tomatoes, avocado slices and a dollop