Dairy free Archives

Aliums

Beetroot curry

30 minutes

Braai recipes

Lemon-and-herb butter stuffed trout

25 minutes

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Seafood recipes

Cajun prawns

10 minutes

Asian recipes

Asian braised brisket

4–5 hours

Great value

Warm orzo salad

15 minutes

Cheat recipes

Chicken noodle soup

35 minutes

Chicken recipes

Citrus chicken with chimichurri

30 minutes

Brinjal recipes

Spicy brinjal with lentil pasta

40 minutes

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Cauliflower recipes

Curried cauliflower salad

25–30 minutes

Afternoon tea

Gochujang devilled eggs

10 minutes

Gochujang devilled eggs

Serves 6 as a snack

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

6 extra-large free-range eggs
2 T Woolworths Asian gochujang paste
200 g Woolworths cooked peeled prawns
1 jalapeño, thinly sliced
2 red salad onions, thinly sliced

Method

1. Boil the eggs for 10 minutes, then place in cold or iced water. When cool enough to handle, peel and halve. Remove the yolks and place in a bowl with the gochujang.

2. Mix the egg yolks and gochujang until well combined. Spoon or pipe the filling into the egg whites. Top with the prawns and jalapeño and sprinkle with the salad onions.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Beetroot curry

Lemon-and-herb butter stuffed trout

Mussels in fennel-and-coconut broth

Cajun prawns

Asian braised brisket

Warm orzo salad

Chicken noodle soup

Citrus chicken with chimichurri

Spicy brinjal with lentil pasta

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Curried cauliflower salad

Gochujang devilled eggs

Gochujang devilled eggs

Ingredients

Method