Latest news with #cheeserecipes
News24
4 days ago
- Health
- News24
What are News24 readers cooking? These were the 10 most popular recipes in May
Supplied The most popular recipes in the month of May balanced warmth, indulgence, and creativity, with cheese shining as the ultimate comfort ingredient. Highlights included garam masala prawn risotto, cheesy naan, and nostalgic Milo cookies. These May favourites warmed bellies, sparked joy, and showed that cosy meals can still be imaginative and satisfying. Quick, cosy and deeply satisfying, the most popular recipes of the month prove that as temperatures drop, our culinary standards do not. Cheese was the comfort food champion and the month's MVP (or ingredient). Whether stretched across cheesy naans or melted into irresistible pairings, it gave everyone a reason to dip, tear, and savour. From decadence to weeknight wonders and historic family soups that fortify the immune system, this May, News24 readers sought warmth and simplicity. These 10 recipes warmed the fingers and bellies of News24 readers, lit up group chats, and reminded us that even in the cold, comforts can be creative. Bashiera's super crispy smashed potatoes Bashiera Parker swears that South Africans 'will never make roast potatoes any other way again', after trying this viral recipe for smashed potatoes. While the recipe seems simple, the technique to ensure ultra-crispiness requires finesse. Once you have mastered this viral recipe, it will elevate your potato roasting game to new heights. Double chocolate Milo cookies Rich and chewy, these biscuits pack the malty goodness of Milo and are generously studded with decadent chocolate chunks. News24 My Nani's chicken and corn soup for the soul (and flu season) This nutrient-packed broth uses just a handful of ingredients, including chicken bones, for a flavoursome and immune-boosting remedy. Bashiera Parker Jan's elevated beer-battered fish Michelin-starred chef Jan Hendrik van der Westhuizen drew inspiration from the West Coast and the Abalobi app, which connects consumers directly to fishers, to create his crispy beer-battered fish. His version of fish and chips transforms a timeless classic into a Michelin worthy masterpiece. Beer battered fish. Garam masala, prawn, pea and Gruberg risotto While the perfect risotto requires the patience of a saint and copious amounts of prawn broth, it's undeniably worth every minute and pour. Adding garam masala elevates this recipe, while Gruberg's sweet, nutty flavour complements the warm spices. Kamini Pather/All Dahl'd Up Kamini Pather's cheesy naan This naan recipe promises cheese pulls galore with its bocconcini and Gruberg combination. Made from a no-knead, overnight yeasted dough, it's unexpectedly low effort for such indulgent results. Bonus points for versatility - stuff and fold to your heart's desire. Chef Ollie's staanrib with salsa verde Chef Ollie Swart brings the bold, primal flavours of Cape Town to life with this winter staple. The traditional staanrib technique, grilling lamb ribs vertically by the fire, creates smoky, crispy bites, which pair deliciously with a slather of zesty salsa verde. Supplied/Freestyle Cooking with Chef Ollie Roast chicken, but make it Indian-ish Reimagining the weeknight classic, this dish is seasoned with warming spices like garam masala, turmeric, and ginger, which is ideal for cosy meals. Roast chicken. Kamini Pather/ Vetkoek breakfast bun This South African fried favourite is given a breakfast twist. It is layered with eggs, savoury mince, and avocado for the ultimate start to the day. Vetkoek breakfast bun News24 Refined sugar-free, no-bake chocolate and peanut butter cheesecake This guilt-free creamy dessert is made with banana, raw chocolate, and peanut butter, adding a wholesome spin on a classic cheesecake.
The Guardian
07-05-2025
- General
- The Guardian
How to turn cheese ends into a comforting root vegetable pie – recipe
T oday's comforting pie is super-adaptable and brilliant for using up any leftover bits of cheese. The classic homity pie filling of potatoes, onions and cream works beautifully with a jumble of cheese ends – cheddar, stilton, taleggio or whatever pungent blocks and rinds are lurking in your fridge drawer; it's also a fantastic base for using up other root vegetables besides potatoes – celeriac, for example, bring earthiness, beetroot turns the entire filling a vibrant purple, while salsify adds a nutty note. Use whatever you have to hand, and waste nothing. Homity pie with cheese ends and seasonal roots This is a long-time family favourite. Mum used to make it for me as a kid and now I make it for my own children. This is an updated version of a recipe from my first book, The Natural Cook, specifically designed both to use up cheese ends and to be more flexible. Whether you're using a mixture of potatoes and celeriac or experimenting with beetroot for a striking purple pie, this makes a a very sating, rich and flavourful meal that would also work as a centrepiece. Serve warm with a crisp green salad, dressed with a sharp dressing to cut through all that rich cheese. Serves 6 For the pastry case 200g wholemeal flour (spelt for preference), plus extra for dusting A pinch of sea salt 100g cold diced butter 1 egg , lightly beaten For the filling 500g new potatoes, or other root vegetables (carrots, celeriac, parsnips, beetroot, say), scrubbed clean, if need be 1 large onion, peeled and thinly sliced 2 garlic cloves, peeled and roughly chopped A few thyme leaves (optional) 2 leeks, dark green tops only, thinly sliced, or 1 whole leek, thinly sliced 2 tbsp olive oil 4 sprigs parsley, roughly chopped from stem to leaf 150ml double cream 200g mixed cheese ends (cheddar, stilton, taleggio), grated or chopped Sea salt and cracked black pepper Olive oil Mix the flour and salt in a blender or large bowl, add the butter and work the mix until it resembles coarse breadcrumbs. Mix in the egg and just enough cold water (you'll probably need between three and five tablespoons) to bring everything together into a firm dough, then cover and chill for half an hour. Roll out the dough on a lightly floured surface and use it to line a high-sided tart tin or pie dish, gently pressing the pastry into the corners and letting it overhang all around the edge. Prick the base all over with a fork, chill for another 10 minutes, then blind bake on a tray at 210C (190C fan)/410F/gas 6½, until the tart case starts to turn golden. Take out of the oven and trim the edges neatly with a bread knife (the trimmings make an excellent snack, incidentally). Meanwhile, chop the root veg into chunks, then boil them in salted water until tender. Drain and leave to steam dry. While the roots are cooking, gently saute the onion, garlic, thyme and leeks in the olive oil until soft and caramelised. Stir in the drained roots, parsley and cream, season generously, then pile into the pastry case. Scatter over the grated cheese and nestle any chunks of soft cheese in and around the vegetables – the filling should be heaped and rustic-looking. Return to the oven and bake until the top is bubbling and golden, with the odd charred patch here and there. Remove and leave to rest and set for 10 minutes, then slice and serve warm, at room temperature or even straight from the fridge, where it will keep for up to five days.
