• publicsectormanage

Minimal effort, great taste

Updated: Apr 14

Writer: Nicholas Francis


We all look forward to a home-cooked meal after a long day in the office, but time is not always on our side. If you’re running low on time but are determined to treat yourself or your family to some home cooking try out these recipes.


Tomato and chickpea soup


For the soup

2 carrots peeled and diced

1 leek, chopped small

1 potato, peeled and diced

1 garlic clove, finely chopped

1 tbsp fresh rosemary, finely chopped

3 tbsp fresh parsley, finely chopped

½ tsp sugar

410g can chickpeas, rinsed and drained

2 x 400g can chopped, peeled tomatoes

425ml vegetable stock

Feta cheese, crumbled to sprinkle over soup

For the toast

Baguette, sliced diagonally

1 garlic clove, halved

50g finely grated cheese

Method

Pour the vegetable stock into a large saucepan with the vegetables, rosemary, sugar and garlic. Bring it to a simmer, season well and cover. Cook for 15 minutes over medium heat or until the vegetables are tender.

Blitz the tomatoes in a blender until smooth and then pour into the vegetables with the chickpeas and parsley. Stir occasionally and remove after 10 minutes.

For the toast, put another saucepan on high heat. Rub both sides of each slice with the garlic. Grill both sides until golden brown.

Cover with cheese and grill until a slight bubble forms. Remove from the pan and serve with hot soup.

Creamy chicken pasta

½ cup butter

½ cup flour

½ tsp salt

½ tsp pepper, to taste

½ onion, chopped

1 tsp chicken spice

¼ tsp cayenne pepper, to taste

2 garlic cloves crushed

½ a punnet of mushrooms, sliced

2 chicken breasts, cut into cubes

2 cups cream

2 cups milk

200g Cheddar or Gouda cheese, grated

500g tagliatelle, cooked

Method

Melt the butter in a large saucepan over medium heat. Add the chicken and chicken spice and stir until well coated, remove from the saucepan once chicken is lightly browned.

Add the onion, garlic and sauté for two minutes. Add the flour and gradually pour in one cup of cream, gradually whisking the sauce until smooth.

Toss in the mushrooms with salt, pepper, cayenne and garlic; stir to combine. Gradually whisk in the remaining cream and milk. Add the chicken and cheese and stir until smooth. Cook and whisk continually for six to eight minutes or until the sauce has thickened. Take the saucepan off the stove burner. Mix in the cooked tagliatelle and cheese sauce; serve as desired.

Doughnuts


Serves six

70g of butter

500g cake flour

1 tsp baking powder

70g sugar

1 egg

250ml milk

Vegetable oil for frying

½ a cup sugar

1 tsp cinnamon, to decorate

In a large mixing bowl, sieve the flour and baking powder and rub in the butter. Mix in the sugar.

In a separate bowl, beat the egg and milk together. Make a well in flour mixture, then pour in the egg mixture. Mix together until a soft dough forms.

Flour a dry surface and roll out dough to about 1cm thick and use a teacup to cut out circles. Use a bottle cap to cut out the inner circles

Fry in hot oil (at approximately 180°C) for 30 seconds, turn over and cook for a further 30 seconds until golden brown

Drain on a paper towel until cool. Roll in sugar or decorate with cinnamon.

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