Burnt butter, cashew and Parmesan pasta
Melt 200 g butter in a pan, then add 3 cloves sliced garlic, 1 T chopped capers and the zest and juice of 1/2 lemon. Swirl the butter until it starts to brown and foam. Remove from the heat and toss through 250 g al dente linguine. Serve hot topped with grated Parmesan and chopped sea salt-and-black pepper-flavoured cashews.
Easy salted caramel praline
Make a paste with 160 g icing sugar and 4 T water, then arrange macadamia-and-cranberry nut mix on a Silpat or the back of a non-stick baking tray. Pour the paste over the macadamias and cranberries. Bake in the oven until the sugar melts. Remove and allow to cool.
Almond-rolled goat’s cheese and apple salad
Finely chop 50 g Woolworths dry-roasted BBQ flavoured almonds, then roll 1 x 100 g Woolworths chevin log in the nuts. Slice the cheese and serve with 2 thinly sliced Pink Lady apples that have been drizzled with lemon juice to prevent them from discolouring. Top with 2 finely chopped spring onions, Woolworths baby leaves, crispy chopped bacon or chorizo and drizzle with balsamic vinegar and good olive oil.
Asian dipping sauce
This sauce is delicious with spring rolls or seared beef skewers. Combine ½ cup hoisin sauce, 1/3 cup rice vinegar, 2 cloves garlic, 2 red chillies, 50 g chopped wasabi and chopped soya-flavoured almonds.
Pistachio-and-chocolate eskimo pies
Scoop Woolworths pistachio ice-cream onto a plate and place back into the freezer to set slightly. Remove after 10 minutes and pour melted dark chocolate over each of ice cream scoop and sprinkle with chopped salted pistachios. Return to the freezer until ready to serve.
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