Name: Two-ingredient strawberry wafers
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: Makes 12 servings
Cuisine: Desserts & Baking
Ingredients: Woolworths strawberry-flavoured puffed rice cereal, crushed 200g,Woolworths white chocolate drops, melted 200g

Home
Recipes
Great value

Afternoon tea

Two-ingredient strawberry wafers

DIY lemon creams

15 minutes

Afternoon tea

No-bake chocolate tarts

Italian recipes

Lentil ragú

30 minutes

Afternoon tea

Cranberry-and-strawberry biscuits

1 hour 15 minutes

Great value

Sundried tomato pasta salad

15 minutes

Cheese recipes

Saag feta

10 minutes

Biscuit recipes

Chocolate-dipped star biscuits

20 minutes

Cauliflower recipes

Roast cauliflower with stuffing

45 minutes–1 hour

Christmas recipes

Pea salad with aïoli

Afternoon tea

Ginger fudge blondies

25–30 minutes

Beetroot recipes

Beetroot-and-green harissa terrine

Beetroot-and-green harissa terrine

Serves 12

Difficulty Easy

Prep Time 30 minutes, plus overnight chilling time

Ingredients

For the green harissa:

2 T capers
1 t salt
1 t ground cumin, toasted
1 t ground fennel, toasted
15 g fresh coriander
15 g Italian parsley
2 T olive oil
1 ice cube
3 T water

For the cheese dip:

1 x 250 g tub Woolworths smooth low-fat cottage cheese
1 x 250 g Woolworths full-fat cream cheese
1 x 385 g jar Woolworths pickled beetroot, drained and thinly sliced

Method

1. To make the green harissa, blend all the ingredients in a small blender or Nutribullet. Adjust the seasoning or add a squeeze
of lemon juice to taste if necessary.

2. To make the cheese dip, blend the cheeses in a mixer or by hand, then fold through the green harissa.

3. To assemble the terrine, line 4 x 8 cm individual tart cases (or use a muffin pan) with clingwrap and place an overlapping layer of beetroot into the base of each tin. Top each with a generous spoonful of the green harissa dip, then add a cheese layer. Repeat the layers until all the beetroot has been used.

4. Cover with clingwrap and gently press down to remove any air. Chill overnight, weighted down with canned food to compress the layers. Keep chilled until ready to serve.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Two-ingredient strawberry wafers

DIY lemon creams

No-bake chocolate tarts

Lentil ragú

Cranberry-and-strawberry biscuits

Sundried tomato pasta salad

Saag feta

Chocolate-dipped star biscuits

Roast cauliflower with stuffing

Pea salad with aïoli

Ginger fudge blondies

Beetroot-and-green harissa terrine

Beetroot-and-green harissa terrine

Ingredients

Method