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Stuffed lamb loin fillet with parmesan and caper crust

30 minutes

Brinjal recipes

Baked brinjal with ham and gruyere

30 minutes

Roast ratatouille, lamb and spinach salad

30 minutes

Ostrich recipes

Ostrich fillet, spiced mango and tamarind relish and walnut raita

20 minutes

Fish recipes

Grilled fish with pan-braised yellow vegetables

30 minutes

Baked chicken in verjuice with grape salsa

30 to 40 minutes

Seared calamari and vegetables on cos

10 minutes

Caramelised leek and chicken coconut curry

15 minutes

Beef recipes

Chargrilled sirloin steaks with curry oil

10 minutes

Organic egg, lemon, courgette and basmati soup

25 minutes

110 of 122

Organic egg, lemon, courgette and basmati soup

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

200 g organic basmati rice
8 cups organic-chicken stock
8-12 small organic courgettes, thinly sliced
sea salt and freshly ground black pepper, to taste
3 organic eggs

Method

Simmer the rice in 500ml (2 cups) stock, covered, for 20 minutes. Turn off the heat and leave covered for 5 minutes.
Heat the remaining stock with the sliced courgette and some seasoning, until tender. Using a slotted spoon, remove the cooked courgette then set aside to keep warm.
Whisk the eggs with the lemon juice, until foamy. Strain then gradually add to the hot stock, whisking continuously until warm and frothy.
Turn the rice and courgette into a large bowl. Add the hot, frothy soup, check seasoning then serve.

Cook’s tip: As an alternative, use organic brown basmati or organic long-grain white or brown rice.

Per serving: 431.9kJ, 5.9g protein, 3.1g fat, 12.3g carbs

TASTE’s take:
Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.

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Organic egg, lemon, courgette and basmati soup

Organic egg, lemon, courgette and basmati soup

Ingredients

Method