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Taste magazine: March issue

Bittersweet chocolate & Valencia marmalade soufflés4< 60m

Feijoa cake with crumble topping8> 1 hour

Goat's cheese & prosciutto with feijoa salsa4< 15m

Spinach & parmesan soufflés2< 60m

Twice-baked blue vein brie & thyme soufflés2< 60m

Breakfast toastie2< 15m

Fairy cakes with passionfruit curd10< 60m

French fruity bagels served with poached quinces & honey Greek yoghurt6> 2 hours

French onion soup with gruyère croutons6> 2 hours

1 - 9 of 1947 articles

1-9 10-18 19-27 28-36 37-45 > >>

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Pesto pasta with fetta

78|2 Pesto pasta with fetta500g oriechette pasta 200g pine nuts, toasted 3 cups loosely packed fresh basil leaves 150g parmesan cheese, grated finely 1 teaspoon finely grated lemon rind 1¼ cups (310ml) extra virgin olive oil 100g Greek fetta, crumbled small basil leaves, extra, for serving

Toblerone cream in chocolate cases

78|0 Toblerone cream in chocolate cases100g Toblerone chocolate, chopped 300ml thickened cream 4 (70g packet) Creative Gourmet chocolate dessert cups 250g strawberries, sliced NOTE: This recipe is best made close to serving.

Chicken parmigiana

23|0 Chicken parmigiana¼ cup olive oil 500g chicken schnitzels or thinly sliced chicken breasts 2/3 cup tomato pasta sauce 100g thinly sliced prosciutto 220g bocconcini, drained and halved 2 cups basil leaves 100g baby rocket 2 Tbsp lemon juice

Tomato, chilli and cream pasta sauce

22|9 Tomato, chilli and cream pasta sauce60g butter 1 small brown onion (80g), chopped finely 1 cup (150g) drained semi-dried tomatoes, chopped coarsely ½ teaspoon dried chilli flakes 2 cloves garlic, crushed 1 teaspoon cracked black pepper 300ml cream ½ cup (40g) finely grated parmesan

Easy chocolate brownies

20|14 Easy chocolate brownies185g dark chocolate, chopped 125g butter, chopped 2 eggs, lightly beaten 1 cup (220g) caster sugar 1 teaspoon vanilla extract 1 cup (150g) plain flour 2/3 cup (70g) walnuts, coarsely chopped

Pasta with zucchini lemon garlic sauce

19|0 Pasta with zucchini lemon garlic sauce375g farfalle (bow tie pasta or other short pasta) 3 medium (280g) green zucchini 3 medium (280g) yellow zucchini or squash 30g butter 1 tablespoon olive oil 2 cloves garlic, crushed 1/3 cup (80ml) vegetable stock ½ cup (125ml) cream 2 teaspoons finely grated lemon rind 75g baby spinach leaves 1/3 cup coarsely chopped fresh chives shaved parmesan cheese, for serving

Mixed salad with lemon & thyme dressing

18|0 Mixed salad with lemon & thyme dressing1 fennel bulb, stems removed and bulb thinly shaved or sliced 2 oranges, peeled and cut into segments 1 punnet cherry tomatoes, cut in half 1 bunch watercress, leaves only 1 frisée lettuce, leaves only 1 bunch rocket leaves 2 Tbsp toasted pine nuts, for garnish Dressing 1½ Tbsp lemon juice 1 tsp Dijon mustard ½ tsp chopped fresh thyme Pinch each of salt, pepper and sugar 3 Tbsp extra virgin olive oil

Pumpkin, spinach & ricotta pizza

18|0 Pumpkin, spinach & ricotta pizza500g pumpkin, peeled and cut into chunks 1 clove garlic, finely sliced 2 bunches spinach, washed and trimmed 1 cup fresh ricotta 4 small pita breads 2/3 cup grated mozzarella ¼ cup pine nuts Salad, to serve

Bruschetta with egg salsa & grilled baby calamari

18|0 Bruschetta with egg salsa & grilled baby calamariBruschetta 4 slices medium-sized ciabatta 2 Tbsp extra virgin olive oil 1 clove garlic Calamari 12 whole baby squid, cleaned 60ml extra virgin olive oil 3 Tbsp chopped flat-leaf parsley ½ tsp chopped red chillies 1 clove garlic, crushed Pinch black pepper Zest 1 lemon Egg salsa 2 hard-boiled eggs, finely chopped 2 Tbsp chopped flat-leaf parsley 1 Tbsp toasted pine nuts 1 tsp grated lemon zest 2 Tbsp lemon juice 4 Tbsp extra virgin olive oil 2 cloves garlic, crushed 1 Tbsp chopped green olives Garnish Extra virgin olive oil Watercress leaves 4 lemon or lime wedges (optional)

Lamb cutlets with lemon anchovy butter

17|0 Lamb cutlets with lemon anchovy butter2 Tbsp extra virgin olive oil 1½ Tbsp chopped fresh thyme 4 French lamb racks (about 5 or 6 cutlets per rack), trimmed of fat and cut in half; leave the centre bone in and cut out remaining bones so each half looks like 1 large cutlet (ask your butcher to do this) Anchovy butter 10 anchovies, drained and chopped 2 Tbsp chopped flat-leaf parsley 1 Tbsp chopped fresh thyme 1 Tbsp lemon zest 1 Tbsp finely chopped garlic 250g soft butter 2 pinches white pepper Creamy gorgonzola polenta 1 litre vegetable stock 500ml milk 150g instant polenta 1 Tbsp butter 2 Tbsp crumbled gorgonzola cheese (or other blue cheese) 3 Tbsp grated parmesan cheese Balsamic spinach 1 Tbsp extra virgin olive oil 500g baby spinach leaves, trimmed 1 Tbsp balsamic vinegar Roasted red onions 4 large red onions, peeled and cut into quarters Olive oil Rosemary and thyme sprigs, for garnish

TasteFind out what's on offer in the March issue of Taste magazine

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