Name: Chunky roast vegetable-and-cheese tart
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: For the crust: ,flour 185g,chilled butter, cut into bits 185g,mature Cheddar, grated 185g,For the roast vegetables: ,medium cauliflower, broken into large florets 1,baby marrows, whole 8,whole yellow patty pans 8,medium carrots, peeled and cut into chunks 4,whole brown mushrooms, halved if large 6,olive oil 3 - 4T,Sea salt and freshly ground black pepper, to taste ,Thyme, a few sprigs ,For the filling: ,extra-large free-range eggs 6,cream 1 cup,ricotta cheese, crumbled 250g,feta, crumbled 100g,mature Cheddar, grated 125g,Sea salt and freshly ground pepper, to taste ,Parmesan, finely grated 2 - 3T,Watercress, for serving

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Noodle salad with Asian-style peanut butter sauce

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 cup coconut cream
2 garlic cloves, crushed
1 fresh chilli, chopped
3 T crunchy peanut butter
30 g roast peanuts, chopped
1-2 t soya sauce
500 g Woolworths Ready-to-Wok egg noodles, prepared according to package instructions
6 rainbow carrots, peeled and sliced julienne
2 baby marrows, sliced julienne
Lemon or lime juice a squeeze
2 T fresh mint
4 T fresh coriander

Method

Place half the coconut cream in a saucepan over a medium to high heat and cook for 5 to 6 minutes. Add the garlic and chilli, reduce the heat to low, and simmer for 1 minute.

Add the remaining coconut cream, peanut butter, peanuts and soya sauce and infuse gently for 3 to 4 minutes. Don’t allow it to boil.

Serve the warm sauce, noodles and cool veggies in separate bowls. Let your guests coat the noodles with the sauce just before eating, so the salad is as fresh as possible. Top with the herbs and a squeeze of lemon or lime juice.

Cook’s note: If you like, add a little brown sugar to the sauce and use other noodles such as hokkien or pad Thai for a heartier dish

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Chunky roast vegetable-and-cheese tart