1. Gazpacho

Tomato season means summer and gazpacho is a great way to use up tomatoes while keeping cool. If you’re having any friends over for dinner, consider serving the chilled soup as a starter (or even as a main, along with crusty bread). This recipe also uses nectarines, but you could easily omit them and add even more tomatoes.

Nectarine-and-tomato gazpacho recipe.

2. Confit

Confit is the ultimate way to preserve anything – including tomatoes. Once cooked, you can store them in jars in the fridge, ready to spoon over crispy bread, eggs and pasta. Or, give to friends as delicious home-made gifts.

Confit tomatoes in garlic-and-anchovy oil recipe.

3. Make the mother of all tomato salads

If you’re serious about using up your tomatoes in one fell swoop, this salad is the one for you. If you can’t face adding another seasonal fruit, leave the peaches out or add more tomatoes. Similarly, use any tomatoes you’ve got for the dressing, even if they aren’t yellow.

Tomato-and-peach salad with yellow tomato vinaigrette recipe

4. Make a large batch of tomato sauce

This might seem obvious, but it bears repeating. While you can’t simply chuck your tomatoes into the freezer, you can freeze a large batch of tomato sauce. Follow the instructions for this roast tomato sauce, then, once cool, place in plastic containers and pop into the freezer. Use for pasta as below, or home-made pizzas and shakshuka.

Gnocchi with roasted tomato-and-butter sauce recipe

5. Sundried tomatoes

If you’re a fan of sundried tomatoes, then this is the perfect opportunity to stock up without needing to leave the house.

Homemade sundried tomatoes recipe

The post How to use up peak-season tomatoes appeared first on Woolworths TASTE.

1. Skopas ice cream

A term only South Africans will know, skopas or di kip kip are sweet, flavoured popcorn good enough to eat by the fistful. Khanya’s done us all a favour, however, and turned this local delicacy into a delicious ice cream.

Skopas ice cream recipe

2. Jelly-and-custard moulds

Everyone loves jelly and custard, but it has a special place in the hearts of South Africans. This version is a slightly grown-up take on the childhood classic featuring a set custard (the Woolies readymade one works a treat!) and canned guavas.

Jelly-and-custard moulds recipe

3. Pampoentert

Americans might have pumpkin pie, but in SA we have pampoentert. Don’t let the meringue topping put you off  – it’s made using a clever cheat!

Pampoentert recipe

4. Maltabella cookies

Nearly all of us can agree that Maltabella was a lifesaver on a cold winter’s morning. Now you can relive that joy, in biscuit form.

Maltabella cookies recipes

5. Mageu with strawberry coulis

The maize-based, fermented drink gets the nostalgic treatment, which could rival the best milkshakes out there.

Mageu with strawberry coulis recipe

6. Pumpkin fritters

Are they dessert? Are they part of your main course? The debate is never-ending to which we say, why choose? Have them for both courses and be twice as happy.

Pumpkin fritters recipe 

7. Bollas

Light, airy and dunked in syrup – bollas might be our favourite fried sweet treat.

Bollas recipe

8. Blueberry malva pudding

You already knew that malva pudding would make an appearance on this list, but we’re switching it up slightly with this genius blueberry version by The Lazy Makoti. Looking for a classic recipe instead? Check out our malva pudding recipe guide.

Blueberry Malva Recipe 

9. Telefoon pudding

Malva isn’t the only warm pudding out there! The name behind this dessert comes from when people had party lines that were connected through the “sentrale” phone system in the platteland, when the recipe would be passed on “over the phone” from cook to cook. It’s super syrupy and lush.

Telefoon pudding recipe

10. Peppermint Crisp tsunami cake

Peppermint Crisp tarts are something of a national treasure and, because of that, you’ve likely already got your favourite recipe. Enter this insanely decadent cake version – perfect to wow everyone at your next braai.

Peppermint Crisp tsunami cake recipe 

Looking for more South African recipes? Find our ultimate collection here.

The post 10 inspired takes on South African heritage desserts appeared first on Woolworths TASTE.

1. If you like salmon, try rainbow trout

Salmon is one of life’s great luxuries, but considering the way it’s farmed and that it’s not available locally, it’s not the most responsible choice. Instead, get your fix with locally sourced rainbow trout, which works just as well as salmon, be it raw, grilled or smoked. While roasted trout portions make for a quick weeknight meal, it’s also easier than you think to cook over the braai, which is how Hannah has served it in this hearty salad.

Roast trout salad recipe

LOVE SEAFOOD? Check out our seafood recipe collection

2. If you like hake, try basa

Hake is one of the hardest-working fish out there, and while we love it for being versatile and affordable, sometimes a change is as good as a holiday. Basa is an excellent swap for hake, because it’s readily available and it’ll work in any recipe that originally calls for hake. Its firm, white flesh works well in everything, from being simply grilled or cooked on the braai to curries or, as seen here, in these family-friendly fishcakes by Phillipa.

Basa fish cakes recipe

3. If you like snoek, try yellowtail

Snoek might be our national treasure, but not everyone loves its fiddly, bony nature. If this is you, or you just feel like trying something new, consider yellowtail. Its oily flesh is like that of snoek, meaning you can braai it in the same way and use it in all sorts of interesting ways.

Yellowtail kedgeree recipe

ALSO READ: 6 sensational seafood recipes

4. If you like monkfish, try kingklip

Monkfish is often referred to as the ‘poor man’s lobster’ because of its dense, meaty texture. Sadly, monkfish is orange-listed by the South African Sustainable Seafood Initiative (SASSI), which means it should be consumed with caution. So, when you’ve got the craving for it, look out for kingklip instead. When kingklip is caught in a certain way (i.e., by using offshore demersal trawling methods) it is also orange-listed, so check the packaging to make sure that you are buying sustainably caught kinglip. Like monkfish, kinklip holds up against big flavours, especially when served in generous fillet portions, as in Hannah’s recipe below.

Chilli butter roasted kingklip with mash recipe

5. If you like octopus, try squid

While you might not often be cooking octopus at home, with an easy swap, you can recreate a restaurant-quality dish with ease. Octopus is also orange-listed, so another one to approach with caution, but when you’re feeling inspired to cook something adventurous, why not try squid instead? This recipe uses a grill pan but you could very easily do these over the braai. The most important thing is to cook the squid quickly and douse it in the punchy dressing.

Grilled squid with crispy onions recipe

6. If you like sole, try angelfish

Sole is a delicious, quick-cooking fish, but, considering it’s seasonal and also orange-listed, you might not always be able to get hold of it. In those times, look for angelfish. While angelfish is not a flat fish like sole, the two have a similar texture. Meaning you can recreate a sole meunière using angelfish or do as Khanya does and make a fish schnitzel.

Fish schnitzel recipe

The post 6 smart seafood swaps for easy weeknight cooking appeared first on Woolworths TASTE.

1. Lamb’s tails with monkeygland sauce

Everyone loves lamb’s tails, but the sauce here makes all the difference. Make the monkeygland sauce before you head to the braai, so it’s ready to baste the lamb once it’s on the fire.

Lamb’s tails with monkeygland sauce recipe

2. Chutney chicken

If you’re pressed for time and can’t make your own marinade, fear not! These chicken thighs can be tossed in the chutney-and-BBQ spice rub just before they’re cooked and the luscious coating guarantees a deliciously sticky, charred result.

Chutney chicken recipe

3. Sticky pot-braaied ribs in beer with chilli-and-mint salsa

These ribs do require a bit of forward thinking – you could precook them in advance and finish them on the braai when you arrive. Or ask the host whether you can use their potjie and cook them from start to finish while the braai is on the go. The salsa should be made just before serving.

Sticky pot-braaied ribs in beer with chilli-and-mint salsa recipe

4. Three-cheese braaibroodjie

Never thought a braaibroodjie might be bring-and-braai appropriate? Think again. Simply prep the sandwiches before you leave and wrap well in greaseproof paper or cling film, then pop them in a grid and cook when you arrive. Everyone else will wonder why they didn’t think of that!

Three-cheese braaibroodjie recipe

5. Brinjal skewers

If you’re the only vegetarian at the braai, you’ll know there’s a good chance that whatever you’re bringing will be one of the only things you can eat. If you can, marinate the brinjals overnight and thread them onto skewers as you arrive. The tzatziki can also be made ahead. The only potential drawback? All the meat-eaters loading up on your mouthwatering dish…

Brinjal skewers recipe

6. Braaied sweet potato salad

Prep this salad for the braai by making the dressing and wrapping the sweet potatoes in foil at home. Then, pop them onto the fire and put everything together just before you eat.

Braaied sweet potato salad recipe

7. Harissa-and-yoghurt chicken pitas

The longer this marinade sits, the better, so this is another thing you can (and should) prep before you leave.

Harissa-and-yoghurt chicken pitas recipe

Find a whole lot more braai recipes and ideas here

The post 7 top dishes to take to a bring-and-braai appeared first on Woolworths TASTE.

Let the air in

The first thing you want to do is make sure that your braai has good ventilation, so open all the vents and clear any airways of ash and dust. Remember, a good fire needs oxygen to burn so remove anything that could be a possible blockage.

Build a base

Once you’re ready to light your fire, place two firelighters in the centre of the base grid and carefully build briquettes on top of them into a pyramid shape. Carefully light the firelighters and watch that the briquettes are catching. Leave the lid off at this point.

Let it burn

Leave the coals to do their thing, checking every now and then to make sure they’re still burning, and after about 20 minutes they should start to look greyer (and in some parts, white hot). You shouldn’t be able to see actual flames, just red embers. Once the coals are at this point, you can spread them out slightly and place the grid on top. Leave the grid to get hot before cooking your meat.

Things to remember

• Don’t use the lid unless you’re certain you know what you’re doing. Putting the lid on will drastically affect the fire’s temperature, so only put it on to reduce the heat.
• The tried-and-tested method of using your hand to gauge whether the fire’s ready or not is still one of the best ways to check the heat. You should be able to hold your hand over the fire for about 7–10 seconds before putting any meat on.
• Use half an onion to clean your grid when it’s hot.
• Don’t ever use lighter fluid to light the fire, it’s dangerous and can impart a strong petrol-like flavour to the food.

Find our ultimate collection of braai recipes here.

The post How to light a braai appeared first on Woolworths TASTE.

What you have to do:

At 3 pm every day, we’ll post the daily match-ups and all you have to do is vote for your favourite soups. Be sure to join every day otherwise, you won’t have your say in which soups move into the next round.

The technicalities:

This championship follows a simple NBA-style tournament model. We used Google Analytics, as well as TASTE’s own site statistics, to determine which soups are the most popular. The reason we also took TASTE’s stats into account is because we wanted to ensure local representation, something Google Analytics doesn’t always factor in. In keeping with the sports theme, we needed to determine a ranking so we used analytics again to order the soups from most to least popular. For the sports fans out there, you’ll recognise this as seeding. That list looked like this:

Chicken soup 
Butternut soup 
Veg soup 
Lentil soup 
Tomato soup 
Minestrone soup
Chicken noodle soup
Miso soup 
Wonton soup 
Gazpacho 
Broccoli soup 
Mushroom soup 
Split pea soup 
French onion soup 
Tom yum soup
Bone broth 
Black bean soup 
Beetroot soup 
Chicken-and-corn soup
Cabbage soup 
Cauliflower soup 
Leek-and-potato soup
Pea-and-ham soup 
Sweet potato soup 
Bisque
Oxtail soup 
Carrot soup 
Seafood chowder 
Corn chowder 
Fish soup 
Marrow bone samp soup 
Laksa

From here, we needed to build group stages. Using a tournament-style format like the NBA, tennis championships, or even the rugby World Cup, we used the seeds to do this. The seeds are important because you want to ensure a fair fight from the outset and that you don’t pit two heavy-hitters against one another too early on. That would be like the Springboks and the All Blacks facing one another in the first round of the group stages – bad! These soups were divided into four brackets, each containing 8 soups, and seeded according to their popularity. This means the most popular soups face the least popular in the first round, creating balanced match-ups.  Each group will have its own series of match-ups, starting with the first round, then moving to the quarter-finals, semi-finals, and finally a winner. The winners of each bracket will compete in the semi-finals and then in the grand final to determine the ultimate favourite soup.

The groups look like this:

Group A

Chicken soup
Corn chowder
Tomato soup
Bisque
Wonton soup
Cauliflower soup
Split pea soup
Black bean soup

Group B

Butternut soup
Fish soup
Minestrone soup
Oxtail soup
Gazpacho
Leek-and-potato soup
French onion soup
Beetroot soup

Group C

Vegetable soup
Marrow-bone samp soup
Chicken noodle soup
Carrot soup
Broccoli soup
Pea-and-ham soup
Tom yum soup
Chicken-and-corn soup

Group D

Lentil soup
Laksa
Miso soup
Seafood chowder
Mushroom
Sweet potato soup
Bone broth
Cabbage soup

And they will face off against one another like this, until we have our champion.

The schedule:

Monday 22 July

On Monday, round one kicked off with groups A and B facing off.

At the end of day one, the results are as follows:

Group A quarterfinalists:

Chicken soup
Tomato soup
Wonton soup
Split pea

Group B quarterfinalists:

Butternut
Oxtail
Leek-and-potato
French onion soup

Tuesday 23 July

On Tuesday, round one continued with groups C and D battling it out. At the end of day two, we knew which soups from each of the groups were going into the next round.

At the end of day two, the results are as follow:

Group C winners:

Vegetable
Chicken noodle
Pea-and-ham
Chicken-and-corn

Group D winners:

Lentil
Seafood chowder
Mushroom
Bone broth

Wednesday 24 July 

Wednesday, the group stages continued.

Group A
Chicken
Tomato

Group B
Butternut
Oxtail

Group C
Chicken & Corn
Chicken Noodle

Group D
Lentil
Seafood Chowder

Thursday 25 July

In the semi-final on Thursday, group A’s winner took on group B’s winner. The winner of group C also went against the winner of group D.

Group A
Chicken vs Butternut

Group B
Chicken Noodle vs Lentil

Friday 26 July

In the final, the two last soups went head to head to crown the winner:

Chicken vs Chicken Noodle

And the winner is…

Get the recipe for whole poached chicken soup here.

The post The Souper Bowl 2024: And the winner is… appeared first on Woolworths TASTE.

“My cousin Zuraida is the éclair queen! She makes a massive batch every Eid and it’s one thing that everyone looks forward to. It’s such a simple éclair, but honestly the best thing to have at tea time. They always vanish within minutes of us sitting down!”
Get the recipe for chocolate éclairs with cream here.

Eid lunch

Starters: Eggless soji

“While some families may have this creamy, sweet treat after the main meal, my family and I always have it as a starter. It’s the perfect way to kick off an Eid lunch on a sweet note.”
Get the recipe for eggless soji here.

The seafood main course

“We always have one fish dish for our Eid lunch, and prawn curry is my aunt Nurjehan’s speciality. This beautiful, flavourful curry is quite light, so you’ll have no problem enjoying the other mains afterwards!”

Get the recipe for coconut prawn curry here.

The essential chicken curry

“This traditional curry is my go-to comfort food and always brings such feelings of togetherness on Eid day. It never disappoints.” Zorah’s recipe draws together the best from several of her family members’ recipes.

Get the recipe for chicken curry here.

The ultimate breakfast falooda

“Growing up, I was always the one in my household to make the falooda. Now I know the recipe by heart. My family and I have it on Eid morning before we head to my extended family for the big lunch. There’s nothing better than starting the holy day with this rose-flavoured drink.”

Get the recipe for falooda here.

Zorah’s Eid pantry

While it’s lovely to make everything from scratch, it’s not always possible. Work smart and stock up on some basics like Zorah:

• Basmati rice
  Zorah relies heavily on Woolies’ white basmati rice; the nutty, fragrant long grains are the perfect vehicle for the varieties of curries on offer during the day.
• Butter biscuits
  Whether home-made or bought from Woolies, these sweet, short cookies are a must-have in her household for offering friends and family popping by to greet and mark the end of Ramadan.
• Corned beef
  Zorah always makes corned beef the night before or on the morning of Eid to enjoy for breakfast and to take to the family feast later in the day.
• Heat & Eat Naan breads
  When there isn’t time for all that kneading, proving and rolling, Zorah’s go-to is these fluffy, ready-made versions from Woolies. “I also really like the garlic butter naan. Whichever one I’m using, I’ll usually pan-fry it instead of microwaving it.”
• Rose-water
  An undisputed flavour of Ramadan, the delicately perfumed water is a non- negotiable ingredient in sweet treats such as falooda and boeber.

The post The ultimate Eid menu by Zorah Booley-Samaai appeared first on Woolworths TASTE.

Steamed dumplings, often served alongside a slow-cooked stew? It’s no wonder these are one of South Africa’s national treasures. This classic heritage recipe by chef Mmabatho Molefe pairs an unctuous lamb shin stew with beautiful, satisfying dombolo.

Get the recipe for inyama namadombolo here.

2. Boerewors

This one needs no introduction. Did you even have a braai if there wasn’t boerewors on offer? Whether served as is, or as part of the classic ‘boerie roll’, topped with tomato sauce and crispy onions, there’s nothing quite like a boerewors on the braai.
Get the recipe for chakalaka and boerewors here.

3. Mogodu

Whether you love it or hate it, there’s no denying that tripe is one of South Africa’s most treasured foods. Looking for an easy recipe? This recipe by Lucia Mthiyane is lightly spiced and cooked in a rich tomato sauce. Serve with amasi or yoghurt and the starch of your choice.
Get the recipe for mala mogudu here.

4. Potjie

There’s something especially comforting about a potjie. Mogau Seshoene’s lamb knuckle potjie comes with the suggestion to serve pot bread on the side, which you can put together while the potjie does its thing.
Get the recipe for lamb knuckle potjie with pot bread here.

5. Uphuthu

Otherwise known as pap, uphuthu is a staple amongst most South African households. This simple version is served with amasi and is perfect for those warmer summer evenings.
Get the recipe for uphuthu namasi here.

6. Umngqusho

A wonderfully humble and hearty combination of samp and beans, umngqusho holds up as a dish all on its own but also plays very well on the side of a rich stew.
Get the recipe for umngqusho here.

7. Bobotie

Another divisive one – even before you’ve debated adding raisins – bobotie is the wonderful result of someone’s genius idea to combine curried mince and a savoury custard. Which when you think about it, is not an obvious match! But oh, is it good!

Get the recipe for bobotie here.

8. Curry

No surprise that this received many votes, curry is the all-rounder that satisfies every craving, be it carnivorous, vegan or seafood. The hardest task we had was deciding which curry recipe to include here. From Durban curries to Cape Malay curries, and more recent adaptations by other population groups in SA, South African curries have a huge amount of diversity. Zorah Booley’s classic chicken curry below is in the style of a kalya – another curry that’s influenced our local curries.
Get the recipe for chicken curry here.

9. Biryani

Don’t you dare call this a curry, the mighty biryani is a category all its own. Undeniably, this layered rice dish is a labour of love, but it’s worth it. All you need is a good recipe, like the one below by Saadiyah Hendricks, and some patience.
Get the recipe for biryani

10. Peppermint Crisp tart

Expats who leave SA name this luscious pudding as one of the things they miss the most. Yes, it is insanely sweet, but it’s become part of our national heritage. You can’t go wrong with the recipe below – it’s a classic, by long-time TASTE columnist, Sam Woulidge – and perpetually one of the most-viewed recipes on our site.
Get the recipe for Peppermint Crisp tart here.

11. Malva pudding

In hot competition with Peppermint Crisp is malva pudding. Though it’s best served warm, in the depths of winter with lashings of custard, no one will say no to a helping the rest of the year. The secret to a great malva recipe? Moist, soft sponge and an oversupply of syrupy sauce. Hannah Lewry’s individual malva puddings is a corker of a recipe, much beloved by the TASTE team.

Get the recipe for Malva pudding here.

12. Milk tart

This cinnamon-topped classic is great for those who find the two puddings above a little too sweet. And while we do love the traditional version, we can also highly recommend Keletso Motau’s decadent milk tart malva below. Great for those who can’t quite make up their mind between the two!

Get the recipe for milk tart malva pudding

13. Amagwinya

Amagwinya are light and airy fried balls that can either be stuffed before or after cooking. The recipe differs slightly to another traditional South African favourite – vetkoek – magwinya are supposed to be lighter and more airy than a vetkoek. They take practice to perfect, but the late, great Lesego Semenya’s recipe is a great place to start your journey.
Get the recipe for amagwinya here.

14. Bredie

Another crowd-pleaser, bredie wins over every kind of dietary requirement. A variation from the traditional waterblommetjie, this oxtail version is the ultimate winter warmer.

Get the recipe for oxtail tomato bredie here.

15. Ujeqe

Clearly steamed bread will always have a place in the hearts of South Africans and, honestly, we’re not surprised. This spinach-studded version by Lucia Mthiyane is easy to make and just so happens to pair especially well with oxtail.
Get the recipe for ujeqe here.

Hungry for more local recipes? Find our South African recipe guide here.

The post 15 of South Africa’s most-loved heritage dishes – as voted for by you appeared first on Woolworths TASTE.

While we’ll never turn our backs on mac ‘n cheese, this baked tomato pasta skips the white sauce, which makes it even speedier to pull together. It’s saucy, cheesy and ideal for when you want a comforting pasta bake without too much fuss.

baked tomato pasta recipe

2. Mac and cheese with stuffing

See? We do love mac and cheese. This recipe includes leftover turkey from Christmas, but you could replace it with sausages or bacon, or leave it out entirely. Either way, you still get a cheesy, cosy pasta bake with a savoury stuffing topping that makes it feel extra comforting.

mac and cheese with stuffing recipe

3. Baked conchiglie carbonara

Just when you think carbonara couldn’t be improved, this recipe doubles up on comfort and cheese. The conchiglie catches all that creamy sauce, while baking gives it the golden, bubbling finish every good pasta bake deserves. What more could you want?

baked conchiglie carbonara recipe

4. Ravioli lasagne

Okay, so we might have one lasagne on this list, but this really is a cheat if nothing else. Roasting some butternut is the most you’ll have to do to be rewarded with a hearty, oven-baked dinner. It has all the cosy, layered comfort of lasagne, with far less admin.

ravioli lasagne recipe

5. Cheesy mushroom-and-bacon rigatoni bake

This pasta might be the sole reason we look forward to winter. It’s rich, cheesy and properly comforting, with mushrooms bringing depth and bacon adding that salty hit. Omit the bacon if you’d like to keep this pasta bake veggie-friendly.

mushroom-and-bacon rigatoni bake recipe

6. Meatball lasagne

We’ll admit we had to sneak this lasagne recipe onto the list. The addition of meatballs adds an entirely new dimension to an otherwise run-of-the-mill dish, turning it into a hearty, saucy, oven-baked dinner that delivers proper comfort.

meatball lasagne recipe

7.Tenderstem broccoli-and-ricotta pasta bake

The combination of broccoli and ricotta somehow keeps this feeling virtuous, without actually being too virtuous. You still get all the creamy, cheesy comfort of a pasta bake, with enough green goodness to make it feel a little more balanced.

Tenderstem broccoli-and-ricotta pasta bake recipe

8. Baked rigatoni with ricotta, shallots and spinach

A simple, fuss-free pasta bake you can put on rotation nearly every week. The ricotta keeps it creamy, the shallots add gentle sweetness and the spinach brings just enough balance to make this feel like an easy weeknight win.

baked rigatoni with ricotta, shallots and spinach recipe

The post Baked pasta recipes that aren’t just lasagne appeared first on Woolworths TASTE.

We all need a good, basic chocolate cake in our arsenal and this flop-proof version is just that.
Get the recipe for flop-proof chocolate cake here.

Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

Whether you love or hate the word “moist”, there’s no denying it’s the best texture for cake. This is also a showstopper cake, perfect for any celebration.
Get the recipe for moist chocolate cake with coconut ganache and white chocolate cream-cheese filling here.

Chocolate-honey cake

This might require a little more hands-on time than most cakes, but it’s certainly well worth it.
Get the recipe for chocolate honey cake here.

Gluten-free chocolate striped Swiss roll cake

People with gluten intolerances, this one is for you and it’s a particularly excellent one!
Get the recipe for gluten-free chocolate striped Swiss roll cake here.

Chocolate-and-cornflake cake

Good old chocolate cake can’t be beaten but this version, with the addition of cornflakes, makes for something fun and out of the ordinary.
Get the recipe for chocolate-and-cornflake cake here.

Chocolate sheet cake

Sheet cakes are certainly having a moment and, taking one look at this, it’s easy to see why.
Get the recipe for chocolate sheet cake here.

Coffee-and-chocolate mousse meringue cake

Coffee cake gets all gussied up in this delicious mousse meringue version.
Get the recipe for coffee-and-chocolate mousse meringue cake here.

Reduced sugar chocolate-cherry sour cream cake

Whatever your reason for reducing your sugar intake, this cake is perfect and won’t make you feel like you’re compromising on flavour or comfort.
Get the recipe for reduced sugar chocolate-cherry sour cream cake here.

Ultimate flourless chocolate cake

An impressive-looking but easy-to-throw-together recipe, this cake gets double points for being makeahead-friendly, too.
Get the recipe for ultimate flourless chocolate cake here.

The post The ultimate chocolate cake round-up appeared first on Woolworths TASTE.

These not only come together in very little time, but the total oven time is under 15 minutes.
Get the recipe for spicy pork tacos with watermelon, coriander salsa verde and peanuts here.

Lemongrass chicken with smashed cucumber salad

This chicken is full of punchy flavour and as it’s flattened out very thinly, doesn’t take very long to cook. If the puffed rice feels like a step too far, feel free to leave it out and replace with roasted peanuts if you like.
Get the recipe for lemongrass chicken with smashed cucumber salad here.

Crunchy chicken salad

Just when you thought you’d done all you could with a chicken schnitzel. The salad here keeps everything fresh and light, and most importantly, cool.
Get the recipe for crunchy chicken salad here.

Szechuan wok beef with salted lime cucumber

Stir-fries will always be a winning dinner for hot nights as they take almost no time to come together. Serve this with rice as suggested or with rice noodles if the thought of putting a pot of rice on the stove breaks you into a further sweat.
Get the recipe for Szechuan wok beef with salted lime cucumber here.

Lamb chops with rosemary and lemon

The flattening out here is key to ensuring an even, quick cooking time. Swap the mashed potatoes for a cool potato salad if you prefer.
Get the recipe for lamb chops with rosemary and lemon here.

Greens and pasta with pecorino, olive and baby spinach pesto

With a total cooking time of 15 minutes, this pasta dish is bound to become part of your summer dinner repertoire. If you can’t be bothered with the pesto, we won’t tell anyone if you use shop-bought instead.
Get the recipe for greens and pasta with pecorino, olive and baby spinach pesto here.

Flavourburst nectarine-and-tomato gazpacho

Is there a dish that combines seasonal produce and hot-weather cooking better than a gazpacho? We think not. The nectarines might feel like an odd addition here, but they add a satisfying sweetness to everything that you won’t even notice in the finished dish.
Get the recipe for Flavourburst nectarine-and-tomato gazpacho here.

The post Cool dinners for hot nights appeared first on Woolworths TASTE.