Tasty casseroles and hearty soups, spicy latté’s and late nights in front of a crackling fire… we can’t wait for winter.

Scroll down for our comfort food recipes with a side of sophistication: South-Indian Lentil and Carrot Soup;  Lamb, Saffron, Apricot and Almond Tagine, Autumn Vegetable Stew with Grilled Cheese; and lastly, Tasha’s very own Doxa’s Chocolate Slice (yes, they let the cat out of the bag and shared the recipe with us!).


Pick n Pay’s South-Indian Lentil and Carrot Soup


This one is great served with their Naan bread, have a look at the video here.

Prep Time : 5 minutes
Serves : 6
Cooking Time : 20 minutes


1 onion, finely chopped

2 tsp cumin seeds

1 tsp mustard seeds

Pinch chilli flakes

500 g carrots, coarsely grated

150 g split red lentils

1ℓ vegetable stock

125 ml PnP full cream milk

1 bunch PnP coriander, chopped

PnP plain yoghurt, to serve


  • Heat a glug of sunflower oil in a large saucepan. Fry the onion for a few minutes until soft and translucent.
  • Add the spices and chili flakes, and cook for a minute or so. Add the carrot, lentils, stock and milk to the pot and cook for about 15 – 20 minutes until the lentils are soft.
  • Blend the soup and serve with a dollop of yoghurt and freshly made Naan bread.



Le Creuset’s Lamb, Saffron, Apricot and Almond Tagine

Tagines are a wonderful way of bringing a little unique and exotic North African flavour to a mealtime. Lamb, perfumed with saffron and spices, is married beautifully with the sweet depth of plumped apricots and the crunch of whole almonds. This stunning dish is a real showstopper, but couldn’t be simpler to prepare.




A lamb casserole with divine ingredients.

Prep Time : 25 minutes
Serves : 4 – 6
Cooking Time : 90 minutes



  • 800 g lamb neck fillet, cut into 1 inch thick chunks
  • Couple of generous pinches of best quality saffron threads
  • 150 g dried apricots
  • 75 g blanched whole almonds
  • 2 small or 1 large onion, roughly chopped
  • 1 tsp ground cumin, heaped
  • 1 tsp ground cinnamon
  • ½ tsp turmeric powder
  • 2 tbsp clear honey, heaped
  • A good squeeze of lemon juice
  • Vegetable oil
  • Sea salt to taste
  • Water, freshly boiled
  • ½ small packet of flat leaf parsley, roughly chopped including stalks


Drizzle enough oil into the base of the tagine to cover the surface, and heat gently over a low to medium heat. Add the onions and fry them until they begin to brown slightly around the edges.

Add the lamb and stir the meat into the onions, ensuring you keep the meat moving, so it gets nicely browned but does not stew. Crumble in the saffron strands and stir until the colour begins to bleed.

Add the spices and stir, ensuring you coat the meat well and then add the honey and stir well. Pour in just enough boiling water to cover the ingredients. Reduce the heat to low and simmer for an hour and 30 minutes, stirring every so often.

After the initial cooking time has elapsed, add the apricots and stir the ingredients well. Allow to cook for at least another 30 minutes before serving, scattered with almonds and fresh parsley.

Serve with either couscous, rice or flatbread.



Woolworths’ Autumn Vegetable Stew with Grilled Cheese

This hearty recipe for autumn by Phillippa Cheifitz is sure to be a favourite.






The one stew you need to make this winter!

Prep Time :



20 minutes

Serves : 4
Cooking Time : 45 minutes


  • 2 to 3 tbsp olive oil
  • 1 onion, thinly sliced
  • 300 g leeks, washed and chopped
  • 2 sticks celery, thinly sliced
  • 5 garlic cloves, finely chopped
  • 500 g pumpkin, peeled and cut into chunks
  • 250 g parsnip or sweet potato, peeled and cut into chunks
  • 250 g carrot, peeled and cut into chunks
  • freshly ground black pepper, to taste
  • sea salt, to taste
  • 250 ml vegetable stock
  • 1 400 g tin Italian tomatoes in juice, blended
  • 1 400 g tin lentils, drained and rinsed
  • ½ tsp dried oregano
  • 2 to 3 tbsp Italian parsley, roughly chopped
  • 1 bay leaf
  • 125 g cheese, thinly sliced (try a mix of crottin, mozzarella and camembert)
  • crisp lettuce salad, for serving


  1. Heat the olive oil in a suitable casserole.
  2. Add the onion, leek and celery, and gently cook until soft and wilted.
  3. Stir in the garlic. Add the vegetable chunks then stir. Season to taste.
  4. Add the stock, tomato, lentils and herbs. Bring to a simmer and then cover.
  5. Gently cook for 30 minutes, or until the vegetables are tender.
  6. Adjust the seasoning as required.
  7. Top with the sliced cheese then slide under a hot grill for a few minutes, until the cheese has melted.
  8. Serve with the crisp lettuce salad on the side.


Tasha’s Doxa’s Chocolate Slice

“I’m not a lover of cake but when my friend Melpo’s mother asked me to taste-test this chocolate pudding, I couldn’t refuse. Doxa’s Chocolate Slice is rich and decadent and just about everyone, even me, finds it irresistible,” says the Founder of tashas, Natasha Sideris.



Tasha’s delectable Doxa’s Chocolate Slice


Serves : 4





  • 250 ml sugar
  • 4 eggs, separated
  • 125 ml oil
  • 125 ml hot water
  • pinch salt
  • 2 tsp vanilla essence
  • 60 g cocoa powder
  • 250 ml flour
  • 2 tsp baking powder


  • 1 x 380 g tin evaporated milk
  • 250 ml white sugar

Chocolate sauce

  • 1 x 380 g tin evaporated milk
  • 300 g plain milk chocolate


  1. Preheat the oven to 165°C.
  2. Line a 24 – 26 cm baking tin with baking paper.
  3. To make the cake, mix the sugar, egg yolks, oil, water, salt and vanilla essence in a bowl. In a separate bowl, mix the cocoa powder, flour and baking powder. Fold the two mixtures together.
  4. In another bowl, beat the egg white until fluffy, then fold into the other ingredients. Pour the combined mixture into the lined baking tin and bake for 30 – 35 minutes.
  5. Make the syrup by bringing the first can of evaporated milk and sugar to a boil. Stir to make sure the sugar is completely dissolved. Set aside to cool.
  6. When the cake is ready, remove it from the oven and poke a few evenly spaced holes in it with a skewer.
  7. Allow to cool before pouring the syrup over the cake. Make sure it has all been absorbed before you slice the cake.
  8. To make the sauce, heat the second can of evaporated milk. Once it starts steaming, add the chocolate. Stir continuously until the chocolate has melted.
  9. The chocolate sauce can be served either on the side or as a topping. Serve with caramel-coated cashew nuts and vanilla ice cream.


Our tenants sure know their stuff when it comes to world-class winter-warming dishes. Don’t miss out on our Winter Showcase, taking place from 24 to 30 April. Expect to be wowed by awe-inspiring displays throughout the Constantia Village Shopping Centre.


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