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Bread recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Hot drink

Spicy Chai

20 minutes

Bread recipes

Steamed Indian bread with tomato relish and curry-leaf butter

40 minutes

Tempura persimmon with lemongrass syrup

15 minutes

Asian recipes

Japanese cabbage pancakes with okonomiyaki sauce

10 minutes

Chip recipes

Salty brussels sprout chips

5 minutes

Bacon recipes

Roast cabbage with blue cheese and bacon

10 minutes

Asian recipes

Quick kimchi

Polenta gnocchi baked with Gorgonzola sauce

Serves 2-3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 cups water
1 t salt
175 g instant polenta
Freshly ground black pepper, to taste
2-3 T Parmesan, finely grated

For the sauce:

1 cup cream
125–150 g Gorgonzola
Freshly ground black pepper, to taste

Method

Preheat the oven to 220°C.

Bring the water to the boil in a saucepan. Stir in the salt and polenta. Reduce the heat to its lowest and whisk until thickened. Take care not to let the polenta splutter and burn you.

Turn out into a shallow baking pan lined with baking paper. Allow to cool and set.

Cut out small rounds and place into a baking dish. Lightly knead together any leftover polenta and flatten so that you can cut out more rounds.

To make the sauce, heat the cream and cheese together until the cheese melts. Season to taste with pepper.

Spoon the sauce over the polenta. Season with pepper and sprinkle with Parmesan. Bake for 15 minutes, or until bubbling and golden. Serve with rocket.

Discover more polenta recipes here.

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Eastern style focaccia

Spicy Chai

Steamed Indian bread with tomato relish and curry-leaf butter

Tempura persimmon with lemongrass syrup

Japanese cabbage pancakes with okonomiyaki sauce

Salty brussels sprout chips

Roast cabbage with blue cheese and bacon

Quick kimchi

Polenta gnocchi baked with Gorgonzola sauce

Polenta gnocchi baked with Gorgonzola sauce

Ingredients

Method