Easy recipes for any cook: from cheat's meals to cooking from scratch

Curry recipes

Lamb rendang

1 hour 30 minutes

Brinjal recipes

Tomato caponata pasta

15 minutes

Beans recipes

Tuna-and-bean salad

Breakfast recipes

Pan con tomate

5 minutes

Easter recipes

Rosemary salt-baked lamb rack

40 minutes

Breakfast recipes

Bhisto with fried eggs

35 minutes

Sandwich recipes

Toasted caprese sandwich

10 minutes

Chicken recipes

Chicken schnitzel with sheet potatoes

40 minutes

Berry recipes

Berry bliss

Canned food

Toasted tuna mayo

4 minutes

Asian carrot juice dipping sauce with crispy tofu

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

8 Rainbow carrots, halved
2 T olive oil
200 g Woolworths tempura flour
2 t dried chilli flakes
1 T sesame seeds
Sea salt and freshly ground black pepper, to taste
300 g firm tofu, thickly sliced
2 cups canola oil
Microleaves, for serving

For the Asian carrot juice dipping sauce:

1⁄2 cup Woolworths cold-pressed 100% carrot, apple and orange fruit-and-vegetable juice
2 - 3 t fresh ginger, grated
garlic clove, sliced
1 T rice wine vinegar
2 T soya sauce

Method

Preheat the oven to 180°C. Roast the carrots in the olive oil for 30 minutes, or until caramelised. Prepare the tempura flour according to package instructions, adding the chilli flakes, sesame seeds and a pinch of sea salt.
Dip the tofu in the batter to coat, then deep-fry in the canola oil for 2–3 minutes, or until golden. Remove and drain on kitchen paper.
To make the dipping sauce, combine the carrot juice, ginger, garlic, rice wine vinegar and soya sauce, adjusting the ingredients to taste. Serve with the crispy tofu and caramelised carrots, topped with microleaves.

Cook's note: Keep bottles of fresh juice in the fridge for cooking – it’s a great way to taste the seasons in your food. And you don’t even need a juicer!

Discover more Asian-inspired recipes here.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Lamb rendang

Tomato caponata pasta

Tuna-and-bean salad

Pan con tomate

Rosemary salt-baked lamb rack

Bhisto with fried eggs

Toasted caprese sandwich

Chicken schnitzel with sheet potatoes

Berry bliss

Toasted tuna mayo

Winey oregano-and-lemon lamb chops

Asian carrot juice dipping sauce with crispy tofu

Asian carrot juice dipping sauce with crispy tofu

Ingredients

Method