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Ingredients

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Preparation:

  • Oil, Sunflower 150.0 ml
  • Onions 160.0 g
  • Ginger 20.0 g
  • Fresh garlicFinely Chopped 40.0 g
  • Cardamom pods 1.0 g
  • 5 Ea Cloves (Crushed)
  • Coriander (ground) 10.0 g
  • Bay leaves 6.0 pc
  • 17 Ea Curry Leaves (Dried)
  • Cumin (ground) 12.0 g
  • Garam Masala 10.0 g
  • 350 G Cubed Butternut (0.5 Cm X 0.5 Cm)
  • Baby MarrowGrated 180.0 g
  • 300 G Cubed Eggplant (0.5 Cm X 0.5 Cm)
  • CarrotsCut Into Rounds 280.0 g
  • Black lentils (rised and parboiled until tender) 522.0 g
  • Water 280.0 ml
  • Apricot jam 30.0 g
  • Apricots, driedChopped 48.0 g
  • Currants 35.0 g
  • brown breadCrust Removed 71.0 g
  • Full cream milk 375.0 ml
  • 5 Ea Eggs
  • Nutmeg, ground 1.0 g
  • Salt 2.0 g
  • Butter 100.0 g

A hearty vegetarian dish with a hint of spice. Perfect for any occasion!

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Preparation

  1. Preparation:

    • Heat 150g sunflower oil and 100g butter in a pot., once melted, 160g onion, 20g ginger and 40g garlic and cook until the onion is soft. 
    • Bobotie mix: - add 1g Cardamom pods, cloves, 18g Robertsons Rajah Medium, Coriander, Bay Leaves, Curry Leaves, Cumin, Garam Masala, 11g Robertsons Turmeric and cook for a further 2 min. 
    • Add the butternut, baby marrow, eggplant, carrots and black lentil and cook until they are soft and starting to brown. Add the water and cook for a further 5 min. Add the apricot jam, apricots, currants and Fine Foods Chutney. Season with Knorr Aromat 12g
    • Soak the bread in 125 ml milk and mash up until combined. Add the bread to the bobotie mixture.
    • For the egg custard: whisk the 250ml milk, eggs, nutmeg, salt and pepper in a large mixing bowl until combined.
    • To assemble the bobotie: pour the bobotie into a ½ insert and level it. Top with the egg custard and bake at 180 °C for 20 – 30 min. Serve with rice, sambals and chutney
  2. Chef's Tip:

    • Ensure the spices are cooked to strengthen their flavours.
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