BOBOTIE

DRUM - - Food -

MAKES 2 SMALL BOBOTIES PREPA­RA­TION: 10 MIN BAK­ING: 20 MIN

¹⁄₃ of the veg­gie curry 1 slice bread, soaked in milk 15ml (1T) chut­ney or apri­cot jam gen­er­ous hand­ful chopped al­monds and raisins or dried fruit bay leaves

EGG CUSTARD

180ml (¾c) milk 2 eggs salt and pep­per

TO FIN­ISH

1 banana, halved length­ways (op­tional)

TO SERVE

to­mato-and-onion sam­bal chut­ney des­ic­cated co­conut (op­tional)

Grease an oven­proof dish with non­stick spray. Pre­heat the oven to 180°C. 1 Mix the veg­gie curry with the bread, chut­ney or jam, al­monds and raisins or dried fruit. Trans­fer to the pre­pared dish then press one or two bay leaves into the top (it can be frozen like this).

2 Egg custard Whisk the milk and eggs to­gether, sea­son with salt and pep­per and pour over the curry mix­ture. Leave to ab­sorb.

3 To fin­ish Put the banana halves on top (if us­ing) and bake for about 20 min­utes or un­til the custard has set.

4 To serve Serve with to­mato-and-onion sam­bal, chut­ney and des­ic­cated co­conut (if us­ing). (Turn over)

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