Starters & Light meals Archives

Asparagus recipes

Asparagus crystal rolls

5 minutes

Chip recipes

Roast sweet potato slap chips with sriracha tartare sauce

40 minutes

Seafood recipes

Spring onion pancakes

25 minutes

Braai recipes

Spicy chargrilled mielies with chorizo butter

20 minutes

Preserves and

Sriracha vegetable pickle with wholewheat noodles

10 minutes

Egg recipes

Eggies

10 minutes

Breakfast recipes

Scotch eggs

15 minutes

Egg recipes

Soft-boiled eggs with garlicky beans

15 minutes

Sweet potato

Mexican-style sweet potatoes

30 minutes

Asparagus recipes

Asparagus soup

15 minutes

Asparagus soup

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 cups cream
2 cups good-quality chicken stock
2 x 170 g Woolworths asparagus spears punnets, trimmed
2 garlic cloves, finely chopped
Ground nutmeg, to taste
Salt, to taste
4 T Woolworths cultured cream
1 x 100 g Woolworths asparagus tips punnet, blanched
4 T extra virgin olive oil
1 lime, zested

Method

1. Place the cream and chicken stock in a saucepan over a medium heat. Roughly chop the asparagus spears, then add to the saucepan with the garlic and cook for 10–15 minutes, or until tender.

2. Transfer to a blender and blend until smooth.

3. Return the mixture to the saucepan and place over a low heat, then season with nutmeg and salt.

4. Once warm, pour into serving bowls, add a spoonful of crème fraîche to each and scatter over the asparagus tips. Drizzle with extra virgin olive oil and garnish with lime zest.

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Asparagus crystal rolls

Roast sweet potato slap chips with sriracha tartare sauce

Spring onion pancakes

Spicy chargrilled mielies with chorizo butter

Sriracha vegetable pickle with wholewheat noodles

Eggies

Scotch eggs

Soft-boiled eggs with garlicky beans

Mexican-style sweet potatoes

Asparagus soup

Asparagus soup

Ingredients

Method