Great value Archives

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

Chicken breast

Bombay crush

Serves 4

Difficulty Easy

Prep Time 25 minutes

Ingredients

3 T Tukmuria (or subja) seeds
6 cups cold milk
6-8 scoops of vanilla bean ice-cream
3 T rose syrup

Method

Soak the Tukmuria (or subja) seeds in water for 10 to 15 minutes.

Drain and set aside – the seeds should be spongy in appearance.

Pour the cold milk into a glass jug then whisk in the vanilla bean ice cream.

Stir in the rose syrup, add the Tukmuria seeds, pour into pretty glasses and add a dollop more ice cream to each.

Serve with home-made Turkish Delight and silver dragees.

Cook's note: Tukmuria or subja seeds are available from Indian food shops and mini markets. Read more about these delicious little seeds.

This recipe was created by TASTE reader Kavendree Muthu-Kurten 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.

Air fryer pork belly

Banana-and-buttermilk flapjacks

Harissa-battered hake

Pasta and greens with herb-and-goat’s cheese pesto

Blue Tower terrine with caramelised apples

Summer tomato broth with green tea noodles

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

Spicy yoghurt chicken

Basic macarons

Bombay crush

Bombay crush

Ingredients

Method