Kitchen CALENDAR

Whether you’re cooking up an Indian biryani or smashing out a Thai stir-fry, Tilda Rice is ready in just two minutes.

The extensive range includes Coconut Chilli & Lemongrass, Lime & Coriander, Coconut, Wholegrain Basmati & Quinoa, plus new to NZ, Egg Fried Rice, Spicy Mexican, Tomato & Basil, as well as the limited-edition Peri Peri. Try this tasty dish below for dinner tonight! Tilda is available from Countdown supermarkets, rrp $2.30.

VEGETABLE SATAY SKEWERS

SERVES 4

2 tbsp peanut butter or nut

butter of your choice

1 garlic clove, peeled, crushed

1 5cm piece ginger root,

peeled and grated

2 tbsp gluten-free soy sauce

1 tsp sesame oil

1 tbsp vegetable oil

2 tbsp clear honey

1-2 tbsp warm water

600g vegetables, cut into chunks – eg mushrooms, peppers, courgettes, baby corn and red onions packs Tilda Coconut,

Chilli & Lemongrass Steamed Basmati 2 spring onions, sliced

(optional)

Handful toasted nuts of your choice, cashews or peanuts etc

1 Prepare the satay sauce by blending the peanut butter, garlic, ginger, soy sauce, sesame oil, vegetable oil, honey and warm water to a smooth paste.

2 Prepare the vegetable skewers by alternating chunks of vegetables – we used small skewers but you can use larger wooden ones. Makes 16 small or 8 large skewers. (Remember to soak skewers before cooking to avoid them burning.)

3 Lightly brush with oil and place the skewers under a medium grill for 5-8 minutes, turning regularly. Once the vegetables begin to soften, brush with the satay sauce.

4 Continue to grill, brushing with the sauce and turning until the veges are softened and lightly browned.

5 Serve on a bed of rice, topped with the spring onion and toasted nuts.