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Braai Bread: Pecan Caramel Buns & Spinach Feta Rolls

April 12, 2012 in Braai recipes, Bread

Get out your cast iron pots and fire up your braais, people – lets bake some bread on the braai this weekend!

I’ve got a ‘two-in-one’ recipe for you to try – one batch of white bread dough, divided in half and made two ways: Spinach Feta Rolls with one half, and then Pecan Caramel Buns with the other.  Both are seriously delicious, and well worth trying. 


The Spinach Feta Rolls – soft white bread wrapped around savoury spinach, onion and feta cheese – are positively addictive, and the Pecan Caramel Buns – lusciously full of cinnamon and sugar, with a layer of crunchy pecans in a thick caramel sauce – are to die for, YUM!  These recipes will feed four hungry people.

For the recipes, head over to Fired Up Cooking SA or click on the photos.

Have a wonderful weekend, everyone!!!!!!  :)

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by zabwan

Whole Braaied Cauliflower

March 9, 2012 in Braai recipes, Vegetables

We tried something different for a vegetable side-dish when we were braai-ing the other evening – a whole cauliflower, wrapped in tinfoil and baked over the coals.  It was delicious, so easy, and just think, no pots to wash!  :)

For the recipe, or should I say, method, since it is that easy to make, please go over to Fired Up Cooking SA

Have a wonderful weekend, people!

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by zabwan

Amarula Malva Pudding

February 23, 2012 in Braai recipes

I have a new favourite food to cook on a braai fire – any sort of sweet, yummy dessert!  Like this malva pudding with a twist – amarula sauce.  My freaking word, it was AMAZING!  But it should come with a warning, because it was WICKEDLY boozy, people  :D

Malva Pudding (malva is Afrikaans for marshmallow, which describes the pudding well – light and spongy), is possibly the most traditional of South African puddings.  Every home has a favourite recipe, passed down through the family, and nearly every restaurant in SA will have a malva pudding on the dessert menu.

This recipe has two twists – it’s baked over the braai coals (although I suspect that’s how it was made originally, by SA’s first caravaners – the Voortrekkers), and the rich creamy sauce is made with Amarula. It is easy to make, and quite delicious, and is just as easy to bake in the oven (bake at 180 deg C until golden brown, before pouring the sauce over whilst still hot).

For the recipe and method for making this pudding next time you braai, go to Fired Up Cooking SA

Have a great day, people!


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by zabwan

Camp fire Pot-roast Chicken with Roasted Potato Halves

February 20, 2012 in Braai recipes

Right!  Time to get out the big black cast-iron pot, and cook a camp-fire roast chicken dinner – no oven required. 

A chicken pot-roast is delicious and easy to make on the braai-fire, and even cooks quite quickly.  The flavours are amazing – this may be the most tender,  flavourful chicken you’ve ever had on a braai, and it comes with a rich, fragrant gravy.

To serve with the roast chicken, try some potato halves, soaked in olive oil and braaied until crisp.  With a big summer salad and a glass of chilled white wine, you’ll have a feast! 

For the recipe, and cooking method, please go to Fired Up Cooking SA or click on the photo….


Until next time, happy camping!