6 herbs to jazz up your meals

Cabbage and Coriander Soup
Serves: 1
Prep time: 10 mins
Cook time: 15 mins
Ingredients
2 tbsp olive oil
½ cup cabbage, shredded
1 large bunch of coriander,
finely chopped
2 whole green chillies
2 cups vegetable stock
Salt to taste
1 tbsp black pepper
1 tbsp corn starch, mixed with
2 tbsp water
Method
Heat oil in a pan and sauté cabbage for 2 minutes.
Add coriander, green chillies and stock; bring to a boil.
Simmer for 2-3 minutes, discard the green chillies and add salt, pepper and corn starch mixture. Cook for 2-3 minutes more.
Serve hot with assorted breads.
 
Parsley-Tossed Cauliflower Steaks
Serves: 2-4
Prep time: 20 mins
Cook time: 45 mins
Ingredients
1 large cauliflower, cut into
long slices
1 tsp saffron
Warm water, as needed
2 ½ tbsp olive oil
1 tbsp black pepper, crushed
1 tbsp red round pepper
1 tbsp cardamom, crushed
2 tbsp milk, warm
Salt to taste
Mashed potatoes, to serve
To glaze:
1 tbsp olive oil
2 tbsp parsley
Pinch of thyme
1 tsp red round pepper
1 cup cherry tomatoes
Method
Wash and dry cauliflower slices. Preheat oven to 200°C.
Mix saffron with warm water and grind in a mortar.
Heat oil in a pan and add all the spices; add milk and toss the cauliflower slices. Remove and arrange neatly on a baking tray.
Pour all the oil from the pan on top and grill for 30 minutes.
To glaze, heat olive oil in a grill pan; add parsley, thyme, pepper and cherry tomatoes, and combine.
Add grilled cauliflower and toss; sauté for one minute.
Serve with mashed potatoes.
 
Rosemary-Roasted Vegetables
Serves: 4
Prep time: 15 mins
Cook time: 1 hour

Ingredients
2 medium potatoes, cut
into wedges
1 sweet potato, cut into wedges
1 ½ cup pumpkin, cut
into chunks
1 carrot, cut lengthwise
½ cup fresh rosemary
¼ cup + 1 tbsp olive oil
2 tbsp parsley
2 tbsp thyme
Sea salt to taste
½ tbsp crushed pepper
Method
Combine all the vegetables in a mixing bowl with salt and oil.
Preheat oven to 200°C.
Arrange all vegetables in a roasting pan.
Chop all the herbs and sprinkle over the vegetables. Keep a few sprigs aside for garnish.
Roast in oven for 40 minutes. Turn over the veggies and roast again for 25 minutes more or till golden brown.
Remove and sprinkle salt, black pepper and some more herbs. Serve hot.
 
Fenugreek-Fried Potatoes with Rice Crackers
Serves: 4-5
Prep time: 10 mins
Cook time: 15 mins
Ingredients
2 tbsp cooking oil, plus extra to sauté
2 medium potatoes, peeled, cubed
1 tsp cumin
2 bunches fenugreek, finely chopped
2 tbsp ginger, grated
2 green chillies, finely chopped
Salt to taste
1 tsp turmeric
1 tsp red chilli powder
2 tsp coriander powder
1 tsp dry mango powder
2 tbsp dry fenugreek, slightly roasted and powdered
Rice crackers, to serve
Method
Heat oil and fry potato cubes till golden brown.
Remove and place on kitchen towel to drain.Heat oil in a fry pan and add cumin and chopped fenugreek leaves, sauté and cook on high flame until the water evaporates.
Add potatoes, ginger, green chillies and salt. Stir and cook for 2 minutes. Add all the dry powders and cook for 2 minutes more.
Remove from flame and serve with rice crackers.


Basil Balsamic-Glazed Strawberries Bruschetta
Serves: 4-6
Prept time: 10 mins
Cook time: 10 mins
Ingredients
½ baguette bread, thinly sliced
¼ cup olive oil
2 ½ tbsp brown sugar
1 tbsp lemon juice
10-12 strawberries, sliced
1 cup basil leaves
Pinch of sea salt
2 tbsp balsamic gel
½ cup cream cheese
Method
Toss the bread slices with olive oil and toast in an air fryer till crispy. Remove and cool.
Heat a pan and add brown sugar to caramelise.
Once the sugar starts melting, add lemon juice and strawberries, and sauté.
Add half the basil leaves, together with sea salt and 1 tbsp of the balsamic gel. Cook for 2 minutes. Cool.
Spread some cream cheese on top of each bread slice.
Then, top each slice with the halved strawberries.
To serve, garnish with basil leaves and a few drops of balsamic gel.

Mint and Lemongrass Pudding
Serves: 1
Prep time: 10 mins
Cook time: 15 mins
Ingredients
600 ml milk
2 ½ tbsp lemongrass, finely chopped
1 cup mint leaves, washed (plus extra for garnish)
2 threads of saffron
4 tbsp sugar
2 ½ tbsp China grass, powdered
Method
Boil milk in a saucepan with lemongrass and mint leaves; reduce the heat and cook for 7-8 minutes. Remove and pass through a sieve.
Heat again and add saffron, sugar and China grass powder; stir continuously. Cook for 5-6 minutes. Remove and cool for 5 minutes.
Pour into desired cups and cool completely.
Chill in the fridge for 6 hours. Garnish and serve cold.