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Hannah Lewry

Recipes & Articles by Hannah Lewry

Chicken breast

Easy, cheesy chicken enchiladas

45 minutes

Anchovy recipes

Beef ravioli with chilli, kale and anchovy

15 minutes

Tart recipes

Exotic tomato and ricotta open puff tart

15 minutes

Cheat recipes

Crispy tempura hake with twice-fried home-made chips

20 minutes

Stir-fry recipes

Saturday-night Thai red beef curry

25 minutes

Egg recipes

Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

20 minutes

Chops recipes

Japanese-style pork chops with pickled cucumber

15 minutes

Beetroot recipes

Lamb frikkadels with beetroot raita

20 minutes

Asian recipes

Udon noodles with sticky glazed chicken and charred edamame beans

25 minutes

Noodle recipes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

For the caponata-style brinjals:

3 T olive or macadamia oil
1 pack Woolworths baby brinjals, cut into thirds
3 cloves garlic, crushed
1 red serenade chilli, finely chopped
2 T smoked paprika
sea salt and freshly ground black pepper, to taste
1/4 cup green olive brine

For the macadamia yoghurt-and-green olive sauce, mix:

1 cup plain yoghurt
2 T macadamia butter
2 cloves garlic, crushed
15 g parsley, finely chopped
1 lemon, zested and juiced
sea salt, to taste
250 g Woolworths Carb Clever spinach noodles
350 g Woolworths baby marrow spaghetti
pea shoots or parsley, for serving
toasted mixed sesame seeds, for serving

Method

1. To make the brinjals, heat 2 T oil in a wok over a high heat and sear the brinjals until golden brown on both sides. Add a little more oil and the garlic, chilli, paprika and seasoning. Fry for 2 minutes, then add the olive brine. Set aside.

2. Place the macadamia yoghurt sauce in a clean wok with 1–2 T water to loosen. When it starts to bubble, remove from the heat and quickly toss in the noodles, coating them in the sauce. Serve with the brinjals, topped with sliced green olives, herbs and toasted sesame seeds.

Find more vegetarian recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Hannah Lewry

Easy, cheesy chicken enchiladas

Beef ravioli with chilli, kale and anchovy

Exotic tomato and ricotta open puff tart

Mexican nacho cheat’s “pizza”

Crispy tempura hake with twice-fried home-made chips

The ultimate Pad Thai

Saturday-night Thai red beef curry

Breakfast egg noodle bowls with fried eggs, bacon, roast tomatoes and mushrooms

Japanese-style pork chops with pickled cucumber

Lamb frikkadels with beetroot raita

Udon noodles with sticky glazed chicken and charred edamame beans

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Spinach-and- cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Ingredients

Method