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

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

Tofu recipes

Smoked trout with watercress, tofu pesto and soba noodles

10 minutes

Creamy asparagus terrine with mustard vinaigrette

5 minutes

Broccoli recipes

Savoury broccoli and asparagus cheesecake

25 minutes

Chicken breast

Mini lamb meatballs in pita bread

Beef recipes

Chilli beef fillet kebabs

15 minutes

Paneer Makhani with jasmine or basmati rice

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

300 g ricotta
1 onion
2 cloves garlic
2 T canola oil
2 t masala
2 t cumin
2 t coriander powder
1 x 70 g can tomato purée
1 cup cream
1-2 fresh red chillis (optional)

Method

Preheat the oven to 160°C.

Press the ricotta into a baking tray and bake for 30 minutes or until set. Cool, then cut into cubes.

Blend the onion and garlic, then fry, with in canola oil, over a medium heat.

Add the masala, cumin and coriander powder and mix.

Add the tomato purée and simmer for 5 minutes. Add 1 cup cream and cook for a further 5 minutes.

Add the ricotta cubes, cover and reduce the heat. Simmer for 10 minutes.

Serve with warm jasmine or basmati rice, yoghurt raita and poppadoms. If you like it hot, scatter some finely sliced fresh red chillis on top.

Cook's note: You can buy your own, favourite masala spice mix, or make it from scratch. Poppadoms are readily available from supermarkets and Indian delis. For yoghurt raita, simply mix greated cucumber with good thick, natural yoghurt, salt and pepper.

This recipe was created by TASTE reader Anamika Someras 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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Rotisserie chicken with roast potato salad and home-made mayonnaise

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

Smoked trout with watercress, tofu pesto and soba noodles

Asian-style udon primavera

Sticky caramel Swiss roll

Creamy asparagus terrine with mustard vinaigrette

Savoury broccoli and asparagus cheesecake

Spicy yoghurt chicken

Bombay crush

Mini lamb meatballs in pita bread

Chilli beef fillet kebabs

Paneer Makhani with jasmine or basmati rice

Paneer Makhani with jasmine or basmati rice

Ingredients

Method