South african butternut recipes

Creamy Butternut

Creamy Butternut

We SouthAfricans love our Good Food. Now if you go out to a regular restuarant anwhere in South Africa, I’m talking of the seafood, steak houses or even portuguese ‘franchise’ stores, the one common veggie side dish they all seem to have on their menu, is Butternut and Spinach
Roasted Butternut with Miso and Garlic

Roasted Butternut with Miso and Garlic

The SouthAfrican cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples
BUTTERNUT PIE AND THANKSGIVING

BUTTERNUT PIE AND THANKSGIVING

I suppose it could maybe be called SouthAfricanButternut "thanks giving" pie. Of all the holidays we celebrate in South Africa we don't celebrate thanks giving
Biltong recipe – Rugby World Cup 2015

Biltong recipe – Rugby World Cup 2015

If you’ve ever attended a gathering of rugby supporters, braai aficionados or generally any group of 2 or more SouthAfricans, there’s bound to be some biltong or droëwors as part of the snack ensemble. More recipes and reviewsPulled pork sliders with sweet potato bunsSmokey barbeque saucePaprika – some like it sweet, smoked or hotSlow braised short ribs with butternut mash 1/2 cup ground coriander

La Mouette

Contemporary with French and SouthAfrican influences, Henry is big on authentic seasonal flavours, has just enough fancy twists to make things sing without going overboard, and keeps the surprises coming course after course
Creamed spinach with Parmesan and nutmeg

Creamed spinach with Parmesan and nutmeg

It is found on most SouthAfrican restaurant menus. This must be one of South Africa’s signature vegetables along with Butternut and Potato bake
Lemon Souffle and Lavender Shortbread

Lemon Souffle and Lavender Shortbread

The menu was what I might describe as a fresh approach to SouthAfrican food and flavours. a milk tart soufflé that tastes of old school custard, a hint of cinnamon and exciting culinary talent in South Africa
The Knorr Flavourful Goodness Experience

The Knorr Flavourful Goodness Experience

She highlighted that as SouthAfricans we generally do not consume nearly enough fresh fruits and vegetables, and that the average daily salt intake is double what it should be - a good reminder to all of us to keep our diets in check

Living the #CrystalLife for one night ....

Followed by a fabulous sorbet palette cleanserFor Mains - I had the Rack of Lamb and Lauren had the Beef FilletFor dessert - I had the Baked Butternut Cheesecake and Vanilla Sorbet , Lauren choose to have Ice-Cream and chocolate sauce (I know but it's all she could fit in)
Traditional Christmas gammon

Traditional Christmas gammon

Back in 2009 I made one by cooking the gammon in Coke, another year with a Chinese five-spice mix for an oriental flavour, a SouthAfrican version with Castle lager, one with a mustard glaze and another with marmalade. More recipes and reviewsMacadamia and Cranberry NougatRoasted butternut, feta and baby spinach saladBiltong recipe – Rugby World Cup 2015Springbok sushi rolls – Rugby World Cup 2015 1 large gammon
Tasting menus and tasty views at Clos Malverne

Tasting menus and tasty views at Clos Malverne

The Auret is what is known as a SouthAfrican blend (Cabernet Sauvignon and Pinotage) and was the first of its kind to win five stars in the prestigious Platter Wine Guide
Organ Concert and Dinner in Stellenbosch

Organ Concert and Dinner in Stellenbosch

People from all over Cape Town came to listen to the beautiful sounds of the organ, played by SouthAfrican organist Zorada Temmingh
McCain launches revolutionary approach to side dishes

McCain launches revolutionary approach to side dishes

The McCain Signatures Mashed Butternut features real butternut with a gentle cinnamon flavour – the traditional SouthAfrican heritage taste profile – and is easily reconstituted on a stove top or in the microwave
A fabulous lunch in the Winelands at Clos Malverne

A fabulous lunch in the Winelands at Clos Malverne

My SouthAfrican pork belly tasting odyssey continues (yes, it’s become an odyssey) with this amazing slow roasted dish with confit baby onions, apple jelly, shimiji mushrooms, butternut puree, five spice jus and black garlic mash
Lunch on high at Idiom

Lunch on high at Idiom

For mains I had beautiful little lamb cutlets, served alongside a mini bobotie (a SouthAfrican dish of spiced mince meat baked with a custardy egg topping) and a lovely vegetable selection in orange and green – smooth and sweet butternut puree, cinnamon apples, crunchy sugarsnap peas, tender broccoli and pea shoots