ESSENTIAL RECIPES- VEGGIES & SIDES
CORN ON THE COB
By Rediscover Dairy @ rediscoverdairy
Serves: 4 – 6
INGREDIENTS
• 4 corn cobs
• ¼ cup smooth cottage cheese
• 1 tablespoon mayonnaise
• pinch of salt
• grind of black pepper
• juice of ½ lime
• 1 teaspoon dried chilli flakes
• ¼ cup Parmesan, grated
• 2 tablespoons coriander, chopped
METHOD
1. Break the corn cobs in half. 2. Steam until cooked( about 15 minutes).
3. While the corn is cooking, mix the cottage cheese, mayonnaise, salt, pepper and lime juice.
4. Once the corn has cooked and cooled slightly, roll each cob in the cottage cheese mixture.
5. Place onto a serving dish( optional: use the corn husks as a base for serving).
6. Sprinkle with chilli flakes and Parmesan.
7. Finish with chopped coriander and a squeeze of lime juice.
8. Serve and enjoy.
ULTRA-CREAMY THYME MUSHROOM & PORTOBELLO SOUP
Jandré Coetzee-Blom @ deliciously _ lia
Serves: 4 – 6
INGREDIENTS
• ●2 tablespoons unsalted butter
• ●1 tablespoon olive oil
• ●1 medium onion, finely chopped
• ●3 garlic cloves, minced
• ●500g mixed mushrooms, including portobello, roughly chopped
• ●1 teaspoon thyme leaves
• ●½ teaspoon smoked paprika, optional
• ●½ teaspoon mild peri-peri powder or mild chilli flakes
• ●salt & black pepper, to taste
• ●1 tablespoon flour or cornstarch
• ●500ml chicken or vegetable stock
• ●250ml full-fat cream
• ●1 teaspoon soy sauce or miso paste
• ●1 teaspoon lemon juice
• ●1 tablespoon Amarula or a small splash of local wine,
• ●toasted pumpkin seeds, thyme, drizzle of olive or truffle oil, optional
METHOD
1. Heat butter and olive oil in a large pot over medium heat. Add onions and cook until soft. Add the garlic and cook for 1 minute, until fragrant.
2. Add the mushrooms( reserve a few pieces for later), thyme, smoked paprika, peri-peri or chilli, salt, and pepper. Cook over medium-low heat for 10 – 12 minutes, until the mushrooms are deeply browned and most of the liquid has evaporated.
3. Sprinkle flour or cornstarch over the mushrooms, then stir for 1 – 2 minutes to build a creamy base.
4. Pour in the stock and simmer for 5 – 8 minutes for flavours to meld.
5. Blend the soup until completely smooth. For texture, stir in the reserved pieces of mushroom.
6. Stir in cream, soy / miso, lemon juice, and optional Amarula or local wine. Warm gently.
7. Ladle into bowls. Garnish with fresh thyme, toasted pumpkin seeds, and a drizzle of olive or truffle oil.
NEIL ELLIS WHITEHALL CHARDONNAY 2022
This wine mirrors the soup’ s velvety texture with subtle oak creaminess, while bright citrus & flinty minerality cut through the richness. Acacia blossom notes lift earthy portobello depth & the balanced acidity refreshes each thymescented, umamilaced spoonful for a harmonious, elegant pairing experience.
78 | Autumn 2026 • essentialflavours. co. za