Recipes Archive

Broccoli recipes

Tenderstem® broccoli tart

25–30 minutes

Boards and

Mortadella-and-soft goat’s cheese dip

15 minutes

Italian recipes

Mortadella-and-burrata pizza

15 minutes

Biltong recipes

Biltong-cauliflower soup with biltong-Parmesan twists

30 minutes

Italian recipes

Ragú di agnello with fresh fettucine

20 minutes

Lamb recipes

Curried lamb mince with amagwinya

20 minutes

Afternoon tea

Butter biscuits with coffee buttercream icing

15–20 minutes

Chicken breast

Tikka-spiced chicken with Kashmiri chilli oil chips

20 minutes

Beef recipes

Frikkadels with roast red pepper sauce

30 minutes

Asian recipes

Wonton soup

10 minutes

Roast cauliflower soup with Gouda-and-mustard scone dippers

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30–35 minutes

Ingredients

1 medium head cauliflower (600–700 g), cut into florets
1 head garlic, top sliced off to expose cloves
1 T olive oil
sea salt and freshly ground black pepper, to taste
1 small onion, finely chopped
a few sprigs fresh thyme (or ¼ t dried thyme)
1 x 400 g can cannellini beans, drained and rinsed
3 cups vegetable or chicken stock
80 g Woolworths mature Gouda, grated (plus extra to garnish if desired)
1 t Dijon mustard
1 T lemon juice or sherry vinegar, to taste
2 T crème fraîche (optional)
2 T butter

For the scone dippers:

4 Woolworths frozen scones, halved
2-3 t wholegrain mustard
Mature Gouda, grated, for sprinkling

Method

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Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tenderstem® broccoli tart

Mortadella-and-soft goat’s cheese dip

Mortadella-and-burrata pizza

Biltong-cauliflower soup with biltong-Parmesan twists

Ragú di agnello with fresh fettucine

Curried lamb mince with amagwinya

Butter biscuits with coffee buttercream icing

Tikka-spiced chicken with Kashmiri chilli oil chips

Frikkadels with roast red pepper sauce

Wonton soup

Pork cheek casserole with honeyed carrots and charred onions

Roast cauliflower soup with Gouda-and-mustard scone dippers

Roast cauliflower soup with Gouda-and-mustard scone dippers

Ingredients

Method