Berry recipes

Chocolate brownie and mixed berry trifle

Jelly recipes

Traditional trifle with home-made plum jelly

25 minutes

Honeycomb shards with white chocolate

20 minutes

Offal recipes

Chicken-liver terrine with a pistachio-and-date centre

20 minutes

Biscuit recipes

Oversized gingerbread biscuits with snowflake dusting

15 minutes

Glass jars of smoked truffle salt

1 hour

Apple recipes

Caramelised popcorn wreath with red-apple crisps

1 hour 20 minutes

Asparagus recipes

Asparagus with eggs and bacon

10 minutes

Brinjal recipes

Spaghetti with braised brinjal sauce

15 minutes

Roast olive and tomato sauce with penne

20 minutes

Apple recipes

Pork loin chops with apple, sage and onion tarts

15 minutes

Tofu recipes

Tofu and asian vegetable hotpot

10 minutes

Tofu and asian vegetable hotpot

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T sunflower or peanut oil
1 T crushed garlic
2 t crushed ginger
120 g shiitake mushrooms, cleaned and stems removed
½ t crushed chilli
2 T soya sauce
2 t demerara sugar
1 x 400 g box firm tofu, cut into chunks
1 x 180 g packet tatsoi or bok choy leaves
400 g fresh Chinese noodles, cooked
2 - 4 cups vegetable stock
100 g packet Tenderstem broccoli, sliced in half on the diagonal

Method

Gently warm the oil with the garlic and ginger in a suitably-sized saucepan. Add the mushroom and stir around for a minute or two, or until barely cooked. Pour in the stock.
Add the chilli, soya sauce and sugar and bring to a bubble. Add the broccoli and cook for a few minutes until tender-crisp. Add the tofu and half the Asian leaves and cook until the leaves wilt.
Add the noodles and heat. Stir in the last of the leaves. Check seasoning – add more soya sauce, sugar or even chilli, if needed.

Leftovers? Reheat and freshen up with some chopped fresh coriander leaves and a handful of sprouts.

Per serving: 2207.9 kJ, 19 g protein, 13.8 g fat, 79.9 g carbs

TASTE’s take:
Low fat yet full of flavour, this is a comforting, quickly made supper which uses a mix of delicious Asian vegetables.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Chocolate brownie and mixed berry trifle

Traditional trifle with home-made plum jelly

Honeycomb shards with white chocolate

Chicken-liver terrine with a pistachio-and-date centre

Oversized gingerbread biscuits with snowflake dusting

Glass jars of smoked truffle salt

Caramelised popcorn wreath with red-apple crisps

Asparagus with eggs and bacon

Spaghetti with braised brinjal sauce

Roast olive and tomato sauce with penne

Pork loin chops with apple, sage and onion tarts

Tofu and asian vegetable hotpot

Tofu and asian vegetable hotpot

Ingredients

Method