Load-shedding in an hour? No problem, Chef! Put away the takeaway menu and start cooking this recipe now, which is ready in under 60 minutes. Your new favourite dish starts with a bed of hearty rice noodles, topped with syrup-coated sweet potatoes, fresh cucumber matchsticks, and plump edamame. Covered in a delicious Asian sauce.
A delightful twist on a classic dish – you will barley believe it! Beautifully charred roasted butternut & beetroot sit atop a creamy & cheesy barley risotto. Finished off with vibrant basil & tart baby tomatoes to cut through the richness. When did your kitchen win a Michelin star, Chef?
A vegetarian take on the traditional breyani! Delicious fried mushrooms, baby marrow, and lentils are at the heart of this rich and saucy dish. Served with brown basmati rice, minty yoghurt, fresh chilli, and tons of flavourful spices. This dish will warm your soul and satisfy your tastebuds!
Cheese, basil, and sun-dried tomatoes – a taste bud trio that’s very difficult to beat, especially when the cheese is oozing out of a perfectly toasted pita. Sided with a creamy feta & briny olive salad.
A salad like no other! Roasted sweet potato is tossed with charred corn & beans, baby spinach, cucumber, sun-dried tomatoes, and sliced chilli, all drizzled with a zesty lemon & olive oil dressing. Topped with loosened sour cream & toasted almonds.
An Italian-style platter you won’t soon forget! Battered artichokes, deep-fried until golden, are served with crispy ciabattini, sun-dried tomatoes, salty olives, chives, cucumber and balsamic vinegar & hummus for dunking.
A chunky tomato-based stew with sweet potato, green beans, and spicy harissa is generously poured over quinoa, which has been tossed with pitted dates and fresh mint. It is finished off with toasted almonds and spattered with creamy cashew nut yoghurt.
Prepare yourself for a symphony of veg. And believe us, it’s a chart-topper! A loaded salad of roast butternut & onion, crispy chickpeas, bright peas, and a raspberry vinegar sit atop the hummus. Finished off with a flourish of golden pita croutons. Sounds like the next feel-good hit of the summer!
With this UCOOK recipe, you will want to make every day Taquito Thursday! These crispy & spicy bean-stuffed mini rotis are sided with a vibrant cucumber & charred corn salad and a yummy jalapeño cashew cream sauce to dunk to your heart’s desire. A must-have Mexican dish for any Chef!
A pearled barley salad loaded with baby spinach, sun-dried tomatoes, and caramelised onions, topped with balsamic blistered baby tomatoes. Finished off with lashings of a zesty pesto coco-yoghurt drizzle, and garnished with fresh basil & toasted pecan nuts. Simply stunning.