Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Soup recipes

Baby marrow, pear and ginger soup

15 minutes

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

Chicken breast

Easy lamb casserole with brown basmati rice

1 hour

Brinjal recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Prawn and lime laksa with aromatic greens

5 minutes

Brinjal recipes

Baked brinjal with ham and gruyere

30 minutes

Caramelised leek and chicken coconut curry

15 minutes

Organic pumpkin-and-corn soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 organic onion, chopped
2 T organic olive oil
1 x 500 g punnet ready-to-use organic-pumpkin chunks
4 cobs organic corn
4 cups organic-vegetable stock
4 T organic cream
sea salt and freshly ground black pepper, to taste
organic Cheddar, grated, for serving

Method

Gently cook the onion in the heated oil, until limp but still pale. Stir in the garlic then add the pumpkin. Cover then gently cook for 5 to 10 minutes.
Slice the corn kernels off the cobs and discard the silk. To the pot, add three quarters of the corn kernels as well as the stock. Half cover then simmer for 20 minutes, or until the pumpkin is tender.
Meanwhile, roughly blend the remaining corn with the cream. Blend the soup until smooth then check seasoning. Reheat if necessary. Spoon over the corn-and-cream mixture and serve with grated Cheddar.

Cook’s tip: Serve with organic digestive
biscuits or organic cheese-and-walnut bites.

Per serving: 1238.1kJ, 7.7g protein, 18.8g fat, 23.7g carbs

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

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore