Bourride
1. In a large sauté pan with …
Author: Phillippa Cheifitz
About: Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.
Recipes by Phillippa Cheifitz
Ratatouille
1. Heat the olive oil in a lar…
Spanakorizo
1. Steam the Swiss chard until…
Mediterranean chicken
1. Cut out the chicken’s bac…
Pickled cucumbers
1. Wash the cucumbers. If usin…
Hanukkah gelt
1. Break the chocolate into 20…
Slow-cooked-brisket-salad
1. Season the meat and line a …
Burmwelos
1. Mix the yeast, sugar and sa…
Potato latkes
1. Peel the potatoes and onion…
Chicken and polenta traybake
1. Marinate the chicken for a …
Tahini wraps
1. To make the pancakes, whisk…
Lamb-and-brinjal mince
1. Stir-fry the mince in a 24 …
Pickled red cabbage slaw
1. Discard the cabbage’s cor…
Leek-and-potato frittata
1. Heat the butter and oil in …
Roast chicken pasta tray bake
1. Preheat the oven to 190°C.…
Slow-baked marinated tofu
1. Drain the tofu and pat dry …
Mushroom ‘paella’
1. Heat 2 T olive oil in a 28…
Black bean soup
1. Drain the beans and set asi…