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Avocado corn soup with red & yellow pepper

Avocado recipes

Avocado corn soup with red & yellow pepper

35 minutes

Big roast brisket

Hanukkah recipes

Big roast brisket

3 hours

Roast chicken pie

Chicken recipes

Roast chicken pie

3 hours

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Chicken recipes

Muffin-tray chicken pies

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Slow-roasted lamb and beans with garlic and rosemary

3 hours

Ragu alla Bolognese (Bolognese meat sauce)

Ragu alla Bolognese (Bolognese meat sauce)

1 1/2 hours

Freshly squeezed carrot juice with granadilla wedges

Carrot recipes

Freshly squeezed carrot juice with granadilla wedges

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Tom yum goong

12–15 minutes

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Porcini and Nicola potato risotto

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Tsipora paketo

Fish recipes

Tsipora paketo

15 minutes

Spaghetti Bolognese

Spaghetti Bolognese

30–40 minutes

Spicy Thai salad

Spicy Thai salad

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Spicy Thai salad

By Michelle Koblischke

Serves 2

Difficulty Easy

Prep Time 20 minutes

Ingredients

3 chillies
3 garlic small cloves
2 t palm sugar
2 t lime juice
2 t fish sauce
1 t tamarind water
4 Bella tomatoes, quartered
4 green beans
1 lime, quartered
1 cup carrots sliced julienne
1 cup cucumber peeled, seeded and sliced julienne
baby cabbage leaves, for serving
1 small handful roast peanuts, for serving

Method

In a mortar and pestle, pound the chillies and garlic until broken.

Add the palm sugar, lime juice and fish sauce and tamarind water. Pound until the sugar has dissolved.

Add the tomatoes, green beans and lime quarters and bruise with the pestle.

Add the carrots and cucumber and stir through until coated with the dressing.

Arrange the salad in the baby cabbage leaves and sprinkle with the roast peanuts.

Cook’s note: The more you pound the chillies, the hotter they become. I recommend serving
sticky coconut milk rice with this dish to soothe the burn.

This recipe was created by TASTE reader Michelle Koblischke for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.