Woolworths_Taste__January_2019

TASTE JAN/FEB 2019 83

themaizemealtomakeapaste–this
prevents lumps from forming while cooking.
2 Addthemaizemealmixturetotheboiling
water, whisking continually. Alternate with
awoodenspoontomakesureyoureach
theedgesofthesaucepan. 3 Bringtoa
boil,thensimmerfor25–30minutes,half
covered, stirring occasionally until thickened
and cooked. It should be a pouring
consistency. 4 Remove from the heat and
pourintobowls.Topwiththecoconutoil,
peanut butter, coconut flakes, pumpkin
seeds and honey. Serve immediately.
Cook's note:Follow the instructions on
thepacktomakeastiffpap.
DAIRY-FREE, MEAT-FREE, WHEAT- AND
GLUTEN-FREE

HAM-AND-CHEESE
OMELETTE ROLL
“Thesedeliciouseggrollsaregreatatroom
temperature, so you can also pack them
into lunchboxes if you like.”

Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 10 minutes

flour2T,plus1 t
milk1cup
extra-large free-range eggs 6
cream4T(optional)
salt¼t
fresh parsley4T,leavespicked
microherbs,to garnish

For the filling:
cream cheese 150 g, at room temperature
ham250 g

For the dressing, mix:
sweet chilli sauce½ cup
soya sauce2 T
water 3 T

1 Preheat the oven to 180°C. Line a baking
tray with greased baking paper, making

sure that it overlaps on the shorter sides.

2 Inalargejug,whisktheflourandmilk

together. Add the eggs, cream, salt and

whiskuntilwellcombined.Pourintothe

prepared tray and scatter over the parsley.

3 Bakeforabout10minutesoruntiljust

set. Remove from the oven and invert

ontoasheetofbakingpaperplacedon

aflatsurface. 4 Peeloffthebakingpaper

fromthebaseanddiscard.Spreadwith

the cream cheese and top with the ham,

makingsuretheomeletteiscovered.

5 Gently roll up and discard the paper.

Cutintoslicesandservewarm or chilled.

Serve with the dressing.

LUNCHBOX INSPIRATION

FISH CAKES

“These budget-friendly fish cakes star

butternut and canned tuna – a pantry

staple in my house. Everyone at home loves

them,fromBriantothelittlies,sothey’re

great for lunchboxes for the whole family.”

Serves 4 to 6

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 15 minutes

canola oil2T,plusextraforfrying

small red onion1, finely chopped

garlic2cloves,finelychopped

spring onion1, roughly chopped

butter chicken curry spice or mild

curry powder1t,heaped

butternut375gpeeled,cookedand

mashed (it should be dry, not too wet)

flour60 g, plus extra for dusting

tuna in brine4x170gcans,drained

sea salt and freshly ground black

FISH CAKES

“The most amazing

recipescomewhen

I’m busiest and

I’ve got nothing

in the fridge”