The TASTE team’s favourite recipes from the Jan/Feb issue

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What do the TASTE team cook after a long day of putting a food magazine together? Recipes from the Jan/Feb issue, of course. These are their top picks.

We might sound a little biased, but we pride ourselves on the exceptional recipes that feature in every issue. The current Jan/Feb issue is no different, and these are some of the recipes that the team has been crushing on.

THE CHEESEBOARD SALAD

“The cheeseboard salad on the cover – the combo of roasted pink grapes, Parmesan and toasted nuts is delicioso!” – Kate Wilson, editor-in-chief
Get the recipe for our cover star here.

WATERMELON, RED CABBAGE AND HERB TABBOULEH WITH PORK MEATBALLS

“Hannah’s watermelon, red cabbage and herb tabbouleh with pork meatballs! Watermelon is one of my favourite summer fruits, so I’ll jump at any opportunity to eat it!” – Lynda Ingham-Brown, senior copy editor.

WATERMELON,-RED-CABBAGE-AND-HERB-TABBOULEH-WITH-PORK-MEATBALLS

TOMATO GALETTE

“Phillipa’s tomato galette – you won’t want to share this one it’s so good, and simple!” – Jacqui Burgess, multimedia food stylist

PLUM CLAFOUTIS

“I am mad about Mogau’s stone fruit clafouti recipe – plums are my absolute favourite and clafoutis is such a lovely dish to make – it’s the perfect Sunday lunch dessert for summer. I think you could also make small individual plum clafoutis with those new little cherry plums from Woolies – how cute would that be?” – Jeanne Calitz, commercial projects editor

Plum clafoutis

And the popularity prize goes to…

STICKY MAPLE-AND-EMMENTHAL POTATO SHEET TART

“I made Hannah’s potato tart for a casual pot luck supper – it was super easy and delicious!” – Kelly Cloete, group account director

“Hannah’s sticky maple tart with potato except I used honey!”  – Abigail Donnelly, food director

“My absolute favourite recipe right now is Hannah’s sticky maple-and-Emmenthal potato sheet tart. It’s an insane combination of buttery pastry, creamy, cheesy, rosemary-spiked filling, all topped with potatoes and a drizzle of maple syrup. Perfect as a starter when entertaining – or as a mid-week supper when you need a treat.” – Katharine Pope, associate editor

Find these recipes in the current issue of TASTE, on sale now!

 

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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