Morogo-stuffed chicken breasts

40 minutes

Gluten-free ricotta and artichoke ravioli

5 minutes

Asparagus recipes

Warm chicken and asparagus salad

25 minutes

Baby marrow and Cremezola pasta

15 minutes

Mielie recipes

Spicy beef flank with corn and avo salsa

5 minutes

Battered and

Tempura broccoli and asparagus with warm caper dressing

10 minutes

Leftovers recipes

Rotisserie chicken with roast potato salad and home-made mayonnaise

15–20 minutes

Fish recipes

Coconut-and-cardamom rice noodles with pan-fried hake

15 minutes

Simple green pea salad with honey dressing

Simple green pea salad with honey dressing

By Michelle Koblischke

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 t honey
2 t red wine vinegar
3 t olive oil
4 baby marrows, shaved into ribbons
200 g sugar snap peas, some chopped, some whole
4 radishes, sliced
mint a few sprigs, chopped
pine nuts a handful, toasted

Method

Whisk the honey, vinegar and olive oil.

Toss all the ingredients with the dressing and serve immediately.

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.

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Air fryer pork belly

Beer-box (braai) platter

Morogo-stuffed chicken breasts

Gluten-free ricotta and artichoke ravioli

Warm chicken and asparagus salad

Baby marrow and Cremezola pasta

Spicy beef flank with corn and avo salsa

Tempura broccoli and asparagus with warm caper dressing

Rotisserie chicken with roast potato salad and home-made mayonnaise

Coconut-and-cardamom rice noodles with pan-fried hake

Asian-style udon primavera

Wild mushroom risotto

Crispy-skinned salmon

Simple green pea salad with honey dressing

Simple green pea salad with honey dressing

Ingredients

Method