Team picks: 10 must-try recipes from the Jan/Feb issue of TASTE

Posted by TASTE on 24 January 2024

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Team picks: 10 must-try recipes from the Jan/Feb issue of TASTE — Have you discovered your favourite recipe in the Jan/Feb issue of TASTE? If not, our team shares their top picks from the mag to help you decide. The issue is packed with recipes that will help you reset, make the most of summer produce and help with loadshedding cooking!

1. SILKY STEAMED EGGS WITH TOGARASHI-INSPIRED CITRUS SEASONING

Khanya Mzongwana | Deputy food editor

“I’ve seen a lot of silky steamed egg recipes, but Clement Pedro’s one on page 88 with the togorashi-inspired citrus seasoning has me curious – and hungry! I’m definitely trying it out.”

Here’s another recipe I recommend you try:

2. RAW SHAVED BUTTERNUT WITH GOCHUJANG DRESSING AND TOFU

“My shaved butternut salad with oily gochujang dressing and yuzu tofu on page 117 is a great choice – it’s delicious, requires zero cooking and I urge everyone to try it.”

CHECK OUT: Loadshedding recipe collection

“Under the ruse of shooting behind-the-scenes videos for TikTok, I tagged along to quite a few of the shoots for the January/February issue. Here are my top three choices from the issue.” Katharine Pope | Head of digital

3. MANGO NOODLES WITH CARAMEL HAKE AND TIGER’S MILK

“If you’re just going to make one recipe from the issue, please make it Abigail Donnelly’s mango noodles with caramel hake and tiger’s milk on page 76. Actually, you just need to make the tiger’s milk dressing – and pour it onto everything you make this summer. Salads, noodles… maybe even drink it.”

4. Harissa-roasted broccoli with herby feta yoghurt

“In the category of really great dressings, the whipped feta yoghurt that accompanies Clem’s harissa-roasted broccoli on the back page is also sensational. I’ve never quite gotten over my childish dislike of broccoli (why so bobbly and crumbly and bitter?) but when we shot last Sunday’s TASTETube video, I couldn’t stop eating it.”

Find the recipe and video for harissa-roasted broccoli with herby feta yoghurt here.

5. STRAWBERRY TART WITH LEMON POSSET

“I can also highly recommend Abigail’s strawberry tart with lemon posset on page 79. This lemon posset requires just 3 ingredients and is silky, creamy and tastes like a creamier version of a lemony cheesecake. I ate it by the spoonful on the fruit shoot!”

6. JUICY PEACH-AND-TOMATO SALAD WITH CRISPY ONIONS

Lynda Ingham-Brown | Chief copy editor

“I love interesting summer salads that are a meal in themselves. Like the cover recipe by Hannah Lewry found on page 44. The sweet, tart nectarines and juicy tomatoes contrast beautifully with the creamy burrata and the crunch of the crispy onions – this dish is literally summer on a plate!”

7. LOADED TEX-MEX SWEET POTATOES WITH GUACAMOLE

Liesl Nicholson | Group operations manager

“The Jan/Feb issue is all about fresh starts, and my fresh new idea is to try and sneak in more veg for the family. They love their starch, and I’m definitely going to try Brita Du Plessis’ loaded Tex-Mex sweet potatoes with guacamole on page 22.”

Here’s another recipe I love:

8. GRILLED HARISSA-AND-YOGHURT CHICKEN IN PITA BREADS

“Hannah’s grilled harissa-and-yoghurt chicken in pita breads on page 94 is the perfect quick Friday night dinner. So much better than getting takeout or resigning yourself to toasted cheese. Khanya’s green cannellini beans with sesame-salt-dusted bread chunks are definitely on the list too – I can almost taste it!”

Find more braai recipes here.

9. GRILLED PUTTANESCA-INSPIRED CAPRESE SEED BREAD TOAST

Lesego Madisa | Content producer

“My favourite recipe in this issue is Hannah’s grilled puttanesa-inspired caprese seed bread on toast on page 98. This sandwich has all my favourites: grilled tomatoes, creamy mozzarella, salty anchovies and olives, lots and lots of olive oil and bread. Money’s tight right now so a trip to Italy is not on the horizon for me, but this sandwich makes the best consolation prize. 10/10 would recommend.”

10. RIPE TOMATO OPEN SARMIES WITH MAYO AND SARDINES

Annzra Denita Naidoo | Online editor

“I recently spent a month cooking with canned food as a cost-saving experiment. It led me down a rabbit hole of exciting and interesting recipes to make, so when I saw Khanya’s sardine open sandwiches on page 114, I was sold. Plus, this is a no-cook recipe, which means it’s a great one to have in the bag when loadshedding strikes or when it’s too hot to turn on the stove.”