Red wine beef stew with dombolo

This slow-cooked beef stew is all about depth of flavour and patience. Browning the beef properly and simmering it gently in red wine creates a rich, layered sauce that feels indulgent yet familiar. The addition of dombolo brings a comforting, nostalgic touch; the soft, fluffy dumplings soak up every bit of the sauce. It’s a timeless winter dish, made accessible with simple ingredients and a hands-off cooking process that rewards you with incredible flavour.

Red wine beef stew with dombolo recipe

Butternut, carrot and ginger soup with roasted chickpeas

This vibrant soup brings together comfort and contrast in every spoonful. Roasting the butternut and carrots enhances their natural sweetness and adds a subtle caramelised depth, while fresh ginger introduces warmth and brightness. The addition of roasted chickpeas and fresh chilli transforms a classic soup into something more dynamic, adding crunch and gentle heat. It’s an easy, wholesome dish that feels both nourishing and elevated, ideal for quick winter meals or relaxed entertaining.

Butternut, carrot and ginger soup with roasted chickpeas recipe

Boerewors with mielie rice and cabbage

This dish celebrates the beauty of simple, familiar flavours done well. Juicy boerewors is paired with a tangy-sweet tomato-and-onion relish that cuts through the richness, while fried cabbage adds a subtle caramelised sweetness. The creamy maize rice ties everything together, offering a softer, more indulgent take on a classic staple. It’s a balanced, nostalgic plate that’s easy to prepare and perfect for sharing.

Boerewors with mielie rice and cabbage recipe

Chicken casserole with mashed potatoes

Leeks and onions bring a soft, slightly sweet depth to this creamy chicken casserole, while butter beans add creaminess and texture that makes the dish feel more substantial without extra effort. A touch of Dijon mustard lifts the richness of the cream, balancing the flavours beautifully. Paired with buttery mashed potatoes, this is a simple, one-pot meal that delivers maximum comfort with minimal fuss. It’s perfect for easy weeknight cooking or relaxed weekend dinners.

Chicken casserole with mashed potatoes recipe

More winter recipes

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Woolworths’ kefir (pronounced “kuh-FEER”, with an emphasis on the second syllable, or “KEE-fur”, stressing the first syllable) is a deliciously refreshing, fermented dairy drink made using Woolworths’ exclusive Ayrshire milk. Produced using a slow fermentation process, it has an authentic tangy flavour with a naturally light fizz. It’s made with live bifidobacterium cultures, is rBST hormone-free and contains no added preservatives. It’s available in five flavours – plain, strawberry, granadilla, mango passion and blueberry – so there’s something for everyone.

What does kefir taste like?

Think tangy, creamy and lightly effervescent. It’s refreshing rather than sharp, with a depth of flavour that comes from the slow fermentation process. The flavoured varieties have a fruity sweetness that beautifully balances the natural tang.

How to use it

Kefir is incredibly versatile. Drink it straight from the bottle as a refreshing pick-me-up, or use it as a base for overnight oats or smoothies.

Kefir tropical and mixed berry smoothies

For a creamy, gut-friendly smoothie, blend 500 ml of kefir with 350 g of Woolworths frozen tropical fruit or frozen mixed berries packs. Top with granadilla pulp or fresh raspberries for a delicious kefir treat.

Kefir bircher muesli

Kefir also works brilliantly in bircher muesli – simply mix it with oats, nuts and fruit the night before for a fuss-free breakfast. Creamy, tangy and packed with gut-loving goodness, this kefir bircher muesli is the ultimate make-ahead breakfast. Loaded with oats, fresh fruit and wholesome ingredients, it’s perfect for busy mornings, meal prep, or a wholesome breakfast on the go.

Kefir bircher muesli

Find more breakfast recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Wake up to something good. Woolworths’ Ayrshire full-cream yeast-free kefir transforms this simple overnight bircher muesli into a creamy, tangy breakfast packed with gut-loving goodness.

Shop at Woolworths

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It may be autumn, but there have already been some bitingly cold days across the country. So it’s no wonder you all searched for one of the most warming, comforting dishes there is – oxtail stew! This version by Mogau Seshoene, a.k.a. The Lazy Makoti is the most popular oxtail recipe on our site. We didn’t even post this recipe, yet you still found it and viewed it so many times it made this most-viewed recipes list!

Oxtail stew recipe

9. Picanha steak tataki 

If you needed a fresh, flavourful appetiser in May, you found it in this easy recipe. Lightly seared picanha steak is dressed in an incredible Asian-style sauce that’s a guaranteed crowd-pleaser. Developed by Marcelle van Rooyen, this recipe could not be easier to make, and it is still so impressive.

Picanha steak tataki recipe 

ALSO READ: Top 10 recipes you loved the most in April 2026

8. Three-cheese cabbage bake

What do you get when you combine a social media trend with one of the world’s most beloved ingredients? Happiness on a plate! This three-cheese cabbage bake by Jacqueline Burgess, definitely evokes happiness. It’s such a great way to elevate the humble cabbage, which is really having a moment right now.

Three-cheese cabbage bake recipe

7. Chicken akni

Whether you made this for Eid al-Adha, a special occasion or just because you needed something comforting, we’re sure Fatima Sydow’s chicken akni hit the spot. Not only is it a family recipe, it’s one that honours Fatima’s legacy as a beloved cook.

Chicken akni recipe 

ALSO READ: The 10 most popular recipes in March 2026

6. Atchar fried rice

To celebrate Africa month, we teamed up with Kenneth Tebogo Middleton. He visited the TASTE studio and shared recipes from his new cookbook, Paradise: For Those Who Live to Eat. He upped the ante on a classic by using atchar to boost the flavours. To quote one of the commentators on this recipe, “This is genius ”. P.S. Look out for another recipe from Kenneth on this most-viewed recipes list.

 

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Atchar fried rice recipe 

5. One-pot chicken and rice

Low effort, budget-friendly, big flavour and minimal dishes? Clem Pedro knocked it out of the park with this one. It’s easily customisable as well. No wonder you loved this recipe when we posted it.

One-pot chicken and rice recipe

4. Fish biryani

When we asked Fehmz what she wanted to make for Eid al-Adha, this fish biryani was at the top of her list. She even went to a Woolies’ fishmonger to have her fish cut perfectly. This one got people talking – from praising the dish to making their own additions, many people were excited to try it and make it their own.

 

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Fish biryani recipe 

3. Chocolate Brigadeiro cake

Is it even Eid without a decadent dessert? Fehmz’s dessert of choice for this year was this amazing Brigadeiro cake. Brigadeiro is a traditional Brazilian dessert, and she used the ingredients to make a sauce in which to drench the cake. To make it even more indulgent, it’s topped with whipped cream and Chuckles!

 

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Chocolate Brigadeiro cake recipe 

ALSO READ: 10 most-viewed recipes in January 2026

2. Banana fat cakes

Kenneth’s second entry took second place! This time, he created a vetkoek-and-banana bread mash-up to make this masterpiece. Kenneth rates it 100/100 and we wholeheartedly agree!

 

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Banana fat cakes recipe

1. Apricot chicken wings with ginger-biscuit dukkah

This recipe by Khanya Mzongwana got 1.5 million views on TikTok alone! It’s a recipe she made in honour of her mom for Mother’s Day, and she even created ginger-biscuit dukkah to make it even more special. You thought it was special too, and we hope your mom, or whoever you made it for, loved it!

@wwtaste For a Mother’s Day that leans savoury, Khanya Mzongwana is making spicy apricot roast chicken wings with ginger-biscuit crunch. A little sweet with a little heat. Search “Apricot chicken wings with ginger-biscuit dukkah” on taste.co.za or find the recipe below. 4 15 minutes 30 minutes Ingredients 25 g Woolworths hot seasoning 100 g Woolworths apricot harissa 4 T extra virgin olive oil 1 lemon, juiced 20 free-range chicken wings, halved 90 g Woolworths hummus, for serving For the ginger-biscuit dukkah: 30 g Woolworths coriander-and-roasted seed dukkah 3 Woolworths ginger snaps, roughly chopped For the salad, combine: 4 mini cucumbers, sliced diagonally 10 g mint, leaves picked 10 g fresh coriander, leaves picked 2 T extra virgin olive oil sea salt and freshly ground black pepper, to taste Method 1. Preheat the oven to 200°C. In a bowl, combine the hot seasoning, apricot harissa, olive oil and lemon juice. Add the wings and toss until the they’re completely coated. Place on a baking sheet and roast for 30 minutes or until cooked through and slightly charred. Keep warm. 2. To make the dukkah, toast it in a pan until fragrant. Add the chopped ginger biscuits and set aside. 3. To serve, dollop the the hummus onto a serving platter. Place the wings beside the hummus and add the salad on the side. Sprinkle generously with the ginger-biscuit dukkah and serve hot. #foodtiktok #mothersday #easyrecipes #chickenwings ♬ original sound – WWTaste

Apricot chicken wings with ginger-biscuit dukkah recipe

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So, whether you’re cooking for the first time, cooking with the kids, or are a seasoned home chef, these recipes have you covered.

1. Air-fryer pork belly

Pork belly is the ultimate dad dish and is always impressive. Cooking it in the air-fryer delivers the golden crackling that usually takes hours in the oven in way less time. Paired with a punchy gochujang BBQ sauce, this one is a guaranteed crowd-pleaser.

 Air-fryer pork belly recipe

2. Air-fryer buttermilk chicken breasts

Chicken breasts often get a bad reputation for being dry and boring, but not here. The buttermilk marinade keeps the meat succulent and flavourful, while the air-fryer gives it a beautiful golden finish without drying it out. Served on toasted ciabatta with a vibrant Turkish-style ezme, this is a step up from the everyday that dad truly deserves.

Air-fryer buttermilk chicken breasts recipe

3. Air-fried fish with sundried tomato filling 

If dad loves fish but you’ve always been nervous about cooking it in the air-fryer, this recipe is your saviour. Chef Kerry Kilpin’s genius trick of sandwiching two fillets together keeps the fish moist and prevents it from drying out. The herby crumb topping adds a restaurant-worthy finish. It’s impressive without being complicated.

Air-fried fish with sundried tomato filling recipe

4. Vienna bites

These golden, crispy strips are perfect for a laid-back afternoon of watching sport, card games or just lounging around with the family.

Vienna bites recipe

5. Banana fat cakes

No Father’s Day feast is complete without something sweet, and these banana fat cakes are the kind of treat that brings the biggest smiles. Think vetkoek meets banana bread: golden and drizzled with melted chocolate. They’re easy to devour straight from the fryer, and dad won’t be able to stop at just one.

Banana fat cakes recipe

Cheers to all the dads out there!

Find more air-fryer recipes here.

This content was created with AI assistance. However, it was fact-checked, edited and ideated by actual human beings at TASTE. 

The post 5 air-fryer recipes to treat dad this Father’s Day appeared first on Woolworths TASTE.

“Tamu” means “delicious” in Swahili. Jane’s debut offering started out as a journal entry and evolved into an insightful body of work. It addresses African food in a way that has not previously been done and explores plant-based, gluten-free African cuisine in modern and accessible ways.

ALSO READ: 9 African chefs and foodies to keep on your radar 

Start with a cup of tea

Jane starts off by calling on the reader to sip a moringa latte as they page through the book. This is the first recipe that appears in it, ingeniously setting a scene and encouraging the reader to settle into the book as slowly as they wish. So, I invite you, too, to take a sip as you dive into this review with me.

What is TAMU about?

TAMU is regionally organised – into south, west, east and north Africa – and features over 70 recipes honouring the continent’s unique, rich bounty. The 12 chapters work in a specific order, taking the reader through the countries that Jane has lived in and the nations she’s been exposed to by way of the people she has shared meals with.

The recipes range from easy, weekday fare to celebratory feasts, all of it nutritious food that feels good to eat. It’s said that colour is flavour, and there is much of both to be discovered on these pages. Deciding what to cook first between the Ghanaian jollof, fried spicy cassava and the okra chickpea omelette will be your greatest internal debate.

“I had trained my taste buds to not only enjoy food but also to taste ingredients individually. When I decided to go plant-based in my early twenties, my love of food and cooking grew. I became passionate about developing recipes with perfect textures, aromas and flavours that are like the ones I have loved since my childhood. A burning desire awakened in me to start a revolution of taking African plant-based food to the world.”

But TAMU is about more than recipes. It’s a courageous work that narrates what it means when your world completely comes apart, and the fortitude to build anew. It doubles as a memoir of Jane’s life while placing African ingredients in the spotlight.

“My siblings and I lost our parents in 1994 during the turmoil in the country and became refugees in the Democratic Republic of Congo (DRC), then known as Zaire. As we tried to survive and navigate life in a refugee camp, my older siblings had to find ways to put food on our non-existent table.”

These experiences of tragedy and scarcity shaped Jane’s initial relationship with food and fostered a resourcefulness and a greater appreciation for every provision. In TAMU, each recipe is a dedication to every road Jane has travelled and serves as a sweeping ode to her community.

African ingredients in the spotlight

Jane also educates readers on a more conscious way of eating that is entrenched in Earth-friendly cooking and eating practices. No matter which part of the world you occupy, several of the ingredients that appear in this book may be new to you, and Jane brings them into clear view. She explains their properties, where and when they grow, then unlocks their full potential with an exciting batch of recipes. Substitutes are also offered, making this an inclusive work that considers every type of cook.

“I was disappointed by how little the world knew about African food, and how African ingredients and flavours are often so underrated and inaccessible, even on the continent. It breaks my heart that I can find restaurants that make international dishes on every busy street in Cape Town and yet there are very few African cuisine restaurants,” Jane says.

Jane now lives in Cape Town with her family. There, she hosts educational pop-up dinners and is fulfilling her assignment to popularise African cuisine and reframe it in novel ways while respecting its provenance and traditional cooking practices.

ALSO READ: Celebrating South Africa’s heritage through food

Parting shot

“As you dive into these recipes, remember that cooking is an evolving art. Mistakes often lead to the best discoveries, so embrace them. Who knows? You may end up creating your own recipes inspired by unexpected moments, just as I did.”

Styled with incredible detail by Livhuwani Ravele, TAMU is just as much a treat to look at as it’s practical and easy to cook from. It’s a heartfelt gift that echoes the lived experiences of many Africans.

TAMU is published by Prestell in Germany and is yet to hit South African shelves but can be preordered via Wordsworth Books.

X Recipes from TAMU to try

1. Vegan bolo Polana

Vegan bolo Polana recipe 

2. Green banana curry

Green banana curry recipe 

3. Viazi karai (crispy fried potatoes)

Viazi karai recipe 

4. Ethiopian platter: tikil gomen (Ethiopian cabbage) and kik alicha (Ethiopian split pea stew)

Ethiopian platter recipe 

5. Egusi soup (melon seeds soup)

Egusi soup recipe

6. Banfora cakes (traditional pastries made from flour and spices)

Banfora cakes recipe 

7. Jollof rice

Jollof rice recipe 

The post TAMU: African recipes through the lens of Jane Nshuti appeared first on Woolworths TASTE.

Simple ingredients, big flavour – let’s get into it.

1. Ragù bianco

This slow-braised pork shoulder is the definition of effort well spent. It’s cooked low and slow with white wine, fennel, leeks and fresh herbs. The meat becomes meltingly tender and falls apart into a rich, deeply savoury sauce. Tossed through truffle-buttered pappardelle and topped with wilted kale, it’s a proper Sunday showstopper.

Ragù bianco recipe

2. Sausage ragù pappardelle

Capers, chilli and a splash of fish sauce add layers of flavour you wouldn’t expect, and torn burrata on top takes it straight over the line. It’s on the table in 30 minutes and tastes like you worked much harder than that.

Sausage ragú pappardelle recipe

3. Venison sausage-stuffed conchiglioni 

Giant pasta shells are packed with venison sausage, then baked on a rich sundried tomato sauce and dotted with creamy ricotta. The venison brings a deep, gamey flavour that feels indulgent without being over the top. Finished with Parmesan, caperberries and fresh basil, this is a proper sit-down meal.

3.Venison sausage-stuffed conchiglioni recipe

4. Meatball lasagne

Forget the usual layers! This lasagne wraps pasta sheets around beef meatballs in a roasted tomato sauce with baby spinach, capers and chilli tucked inside. Creamy Cheddar and bocconcini go over the top, then it’s all baked until golden and bubbling.

Meatball lasagne recipe

5. Slow-cooked beef chuck ragù

Beef chuck is slow-braised for up to three hours until it falls apart into tender shreds. The sauce gets its flavour from anchovies for savouriness, ‘nduja paste for a smoky kick, and a base of caramelised onions, carrots and celery tie everything together.

Slow cooked beef chuck ragu recipe

Find more pasta recipes here

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE.

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Here are some ideas for a menu that moves effortlessly between savoury and sweet, allowing you to mix and match depending on how you celebrate. Each recipe is designed to be approachable yet special, making it easier to focus on hosting, sharing and enjoying the moment.

These seven Eid al-Adha recipes offer a balanced mix of dishes to help you plan a celebratory menu that feels thoughtful, festive and easy to bring together.

1. Cape Malay lamb breyani

This richly spiced rice and lamb dish is perfect as the centrepiece of an Eid lunch. Its aromatic spices and tender meat speak to celebration and shared meals.

Cape Malay lamb breyani recipe

2. Eid plaited mince pie

This dish is a large, shareable, sausage-shaped pie featuring spiced halaal beef mince and sliced hard-boiled eggs encased in decorative plaited puff pastry. It’s designed to be a centrepiece that brings families together during Eid celebrations.

Eid plaited mince pie recipe

3. Fattoush salad

This salad adds crunch and freshness to your feast, balancing richer mains with citrusy, zesty flavours.

Fattoush salad recipe

4. Bhajias

These spiced fritters work as starters or sides. They hold special meaning as a Ramadan family favourite, traditionally enjoyed during evening iftar meals.

Bhajias recipe

5. Boeber

Enjoy this traditional Cape Malay milk-based drink infused with cardamom and rose-water. It makes a lovely Eid morning treat or dessert accompaniment.

Boeber recipe

6. Spiced dates

Serve dates lightly spiced or simply on their own as a nod to the centuries-old practice of breaking the fast with this sweet fruit.

Spiced dates recipe

7. Mango lassi crème brûlée

Present this dessert as the crown jewel of your Eid table. The cardamom and golden saffron will remind guests of traditional Eid sweets, while the French technique shows culinary sophistication.

Mango lassi crème brûlée recipe

Find more Eid and Ramadan recipes here.

This content was created with AI assistance. However, it was fact-checked, edited and ideated by actual human beings at TASTE.

The post 7 recipes to bring your Eid al-Adha celebration to life appeared first on Woolworths TASTE.

We bring you a bold Mexican-inspired beef bowl, elegant seaweed-steamed mussels, a slow-cooked oxtail potjie, a rich and hearty luxury seswaa, and a fragrant fish biryani that’s worth every step. There’s something for every kind of dad and every kind of celebration.

1. Mexican beef bowl

If you’re looking for a dinner that feels a bit special without requiring a whole day in the kitchen, this Mexican-inspired beef bowl is exactly that. It’s the kind of meal that looks like you put in a lot more effort than you did and that’s always a win.

Mexican beef bowl recipe

2. Seaweed-steamed mussels

The idea is simple: instead of steaming mussels in water, you line the pan with kombu seaweed first. It’s a small change that makes a real difference. As the heat builds and the mussels start to open, the seaweed releases its flavour into the steam and the mussels absorb it.

Seaweed-steamed mussels recipe

3. Oxtail potjie  

There aren’t many dishes that can genuinely justify a three-hour cooking time, but an oxtail potjie is one of them. It’s the kind of meal you plan around. You light the fire early, get everything into the pot, put the lid on and then more or less forget about it while the coals do the work. And when it’s done, you immediately understand why it was worth the wait.

Oxtail potjie recipe

4. Luxury seswaa 

If you’ve never had seswaa before, this is a good place to start. It’s a traditional dish that’s been a staple at celebrations for the Sotho people for generations. This version builds on that foundation using bone-in beef shortrib, a glass of red wine, and a slow braise that results in something genuinely worth making.

Luxury seswaa recipe

5. Fish biryani  

The fish is kingklip, which holds up well to the spices and layering without falling apart.  As a final step, squeeze over some lemon juice, scoop deep so you get everything in one serving and that’s it. It takes a bit more effort than the other recipes on this list, but it’s the kind of dish people talk about after the meal is done.

Fish biryani recipe

Happy Father’s Day to all the dads out there!

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE. 

The post 5 easy dinner hacks for Father’s Day appeared first on Woolworths TASTE.

What are nitrates – and are they any good?

Simply put, a nitrate is a chemical compound made of nitrogen and oxygen. The important distinction lies between nitrates that occur naturally (in the air, water, soil and certain vegetables) and nitrates that are added to processed food as a preservative.

“Nitrates occur naturally in many vegetables we commonly eat in South Africa,” explains Lauren du Toit, a registered dietician based in Durbanville. These include vegetables like morogo (traditional leafy greens), spinach, lettuce, cabbage and beetroot.

“These naturally-occurring nitrates from vegetables can actually support good health,” advises Lauren. In the body, these nitrates are converted to nitric oxide, which helps improve blood flow, support healthy blood pressure and support physical performance and stamina – to name a few benefits.

Added nitrates, however, are a different story. In the food industry, added nitrates are used specifically in processed and cured meats (like bacon, polony and other ‘deli meats’). The function of these nitrates is to preserve the meat and prevent the forming of harmful bacteria.

The concern comes from the chemical changes these compounds can undergo during processing and cooking. “In processed meats, nitrates can form substances called nitrosamines, especially when cooked at high heat – like frying bacon,” says Lauren. And some nitrosamines have been linked to an increased risk of cancer. In fact, the World Health Organisation has classified processed meat as carcinogenic to humans, with several studies linking regular consumption to increased risk of bowel cancer especially. The increased risk of cancer from high processed meat consumption is possibly also due to other factors in these meats, such as the saturated fat and high salt content, as well as compounds formed when they are smoked or charred.

Should we avoid all added nitrates altogether?

You don’t necessarily need to give up your weekly bacon croissant or mortadella sarmie just yet – but you should definitely not be eating processed meats every day.

Says Lauren: “It’s realistic to include foods like bacon at a weekend breakfast, or polony and ham occasionally. But relying on processed meats daily – especially as a main protein source – is not ideal for long-term health.”

This is of particular relevance in a country like South Africa, where foods like polony, Russians and viennas are not only affordable, but very much part of our culture. “It’s important to be aware of how frequently they’re consumed,” warns Lauren.

The key, as with most food and dietary advice, is moderation. Lauren believes it’s important to balance these processed foods with other sources of protein such as chicken, fish and eggs, and plants like beans and lentils.

ALSO READ: The lowdown on processed food 

It’s worth noting (and herewith a PSA for bacon lovers) that Woolworths stocks smoked back and streaky bacon made without any added nitrates. Woolies is the only retailer in South Africa with these products on shelf. On the question of why they’re labelled as “made without added nitrates” and not nitrate-free, product developer Truitjie van Rooyen explains that meat naturally contains small amounts of nitrates, so the product can’t legally be called “nitrate-free”. The range was brought to life because Woolies recognised the need for a no-added-nitrate option among certain consumers.

How do we get the good nitrates?

So, what can we eat? Bring on the leafy veg! As mentioned, morogo, spinach, cabbage, lettuce and beetroot are high in natural nitrates. But the list doesn’t end there: it’s also a good idea to include rocket, kale and herbs such as dill, parsley and watercress in your diet. Lauren suggests adding leafy greens to soups and curries, bulking up wraps and sarmies with lettuce, snacking on celery (with a dip like hummus or cottage cheese) and going big on beetroot as a side or salad.

Looking for inspiration? Try these three recipes

1. Caramelised butternut-and-beetroot salad

Loaded with both roasted beetroot and handfuls of watercress, this salad of caramelised butternut-and-beetroot is brimming with natural nitrates and bright flavours

Caramelised butternut-and-beetroot salad recipe

 2. Three-cheese cabbage bake 

With winter on its way, you need an arsenal of hearty, warming vegetable sides at the ready, and this moreish cabbage casserole with cheese is just the thing.

Three-cheese cabbage bake recipe

3. Easy morogo frittata 

Swap out your regular weekend fry-up with a tasty frittata – Khanya Mzongwana’s morogo frittata (with roasted pumpkin cream!) will change your life.

Easy morogo frittata recipe

Lauren du Toit is a registered dietician based in Durbanville. Contact her at https://dietitiancapetown.co.za/. 

The post What’s the deal with nitrates? appeared first on Woolworths TASTE.

1. Citrus-and-ginger self-saucing pudding

The bright notes of ClemenGold mandarins balance perfectly with warming ginger in this comforting dessert that’s ready in just over an hour. Serve steaming hot with crème fraiche for an irresistible treat.

Citrus and ginger self saucing pudding recipe

2. Toasted coconut marshmallow hot chocolate

Elevate winter evenings with this toasted coconut marshmallow hot chocolate. This indulgent treat combines rich dark chocolate with creamy coconut milk and a cloud-like marshmallow topping.

Toasted coconut marshmallow hot chocolate recipe

3. Custard

This home-made custard is foolproof and ready in just 15 minutes using just four simple ingredients. This versatile classic is a silky-smooth, vanilla-infused sauce perfect for warming winter puddings, or enjoyed on its own.

Custard recipe

4. Quick-and-easy affogato

Ready in just 10 minutes, this Italian classic combines creamy vanilla ice cream with hot, freshly brewed coffee for the perfect sweet-bitter contrast. Add a splash of almond liqueur and serve with crunchy biscotti for an effortless yet sophisticated after-dinner treat on a cold winter’s night.

Quick easy affogato recipe

5. Baked bananas

This easy recipe wraps bananas stuffed with rich Nutella and creamy white chocolate in foil before baking them to gooey perfection. Serve straight from the foil.

Baked bananas recipe

6. Individual malva pudding

These warm, sticky sponge cakes drenched in a decadent brandy cream sauce are ready in no time. They feature the classic apricot-infused batter and syrupy goodness of traditional malva, perfectly portioned for intimate winter gatherings.

Individual malva pudding recipe

7. Impossible custard tart

What’s a winter dessert list without custard tart? Our “impossible” custard tart magically forms its own crust while baking. This 50-minute recipe blends coconut, cardamom and zesty lime into a warm, creamy dessert with golden notes from turmeric.

Impossible custard tart recipe

8. Milk tart-inspired baked custard

Inspired by one of South Africa’s most beloved desserts, this baked custard recipe is the perfect make-ahead pudding. It has the creamy texture of classic vanilla custard with the warm cinnamon and subtle sweetness of traditional milk tart.

Milk tart inspired baked custard recipe

9. Isijingi (pumpkin pudding)

This might not be your traditional dessert, but how about trying classic isijingi paired with mixed berries this winter?

Isijingi (pumpkin pudding) recipe

Find more warm desserts here 

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE.

The post 9 warm winter desserts appeared first on Woolworths TASTE.

1. Mesquite brandy pudding

If there’s one dessert that says “Treat yourself, Dad”, it’s a warm, boozy brandy pudding. The real magic happens the moment it comes out of the oven: a decadent sauce of cream, brown sugar, butter and brandy is poured straight over the hot pudding, soaking in to create an impossibly moist, syrup-drenched sponge. To elevate it further, the recipe calls for preserved quince gently simmered with cinnamon and star anise, and a home-made fior di latte gelato.

 Mesquite brandy pudding recipe

2. Glazed cherry Bakewell tarts

Each tart begins with a buttery shortcrust pastry case, made by rubbing cold butter into flour and sugar until crumbly. Chilling the dough for 30 minutes ensures a perfectly crisp result. A teaspoon of cherry jam nestles in the base, followed by a generous scoop of  frangipane filling that bakes up soft and pillowy inside the pastry shell. Once cooled, each tart is finished with a glossy lemon icing drizzle and a halved glacé cherry, giving them that classic Bakewell look.

Glazed cherry Bakewell tarts recipe

3. Custard slice

There’s something wonderfully nostalgic about a custard slice, and this recipe takes it to a whole new level with home-made rough puff pastry and a silky, vanilla-flecked custard that’s light-years away from anything from a box. This is the kind of dessert that looks like it came from a patisserie, making it perfect for showing dad just how much you care.

Custard slice recipe

4. 5-ingredient microwave fudge

Sometimes the best gifts are the simplest ones. This no-fuss microwave fudge proves that you don’t need to spend hours in the kitchen to make something extraordinary. With just five ingredients, you’ll have a melt-in-your-mouth fudge with a fun twist. Wrap it up in a box tied with a ribbon and dad will love it.

5-ingredient microwave fudge recipe

5. Phyllo ice-cream cake

Equal parts stunning and delicious, this phyllo ice-cream loaf is guaranteed to wow dad and anyone lucky enough to be at the table.  The contrast of shatteringly crisp phyllo, cool, creamy ice cream, and bursts of fresh fruit is simply irresistible. Serve it sliced on a platter decorated with extra berries for a true Father’s Day centrepiece.

Phyllo ice-cream cake recipe

Find more sweet treats for Dad here.

This content was created with AI assistance. However, it was fact-checked, edited and ideated by actual human beings at TASTE. 

The post 5 sweet treats to spoil dad this Father’s Day appeared first on Woolworths TASTE.

The days are short and the nights are long – the first bite of winter has already set in and your soul is craving something that warms you from within. Spicy foods, of course, provide actual heat, but it’s more than those warm mouthfuls that you’re after, isn’t it?

That’s a universal craving, felt from the bustling streets of Durban in South African to Morocco up north.

What we need is something that transforms the chill into comfort. A kind of solace on those cold, cold nights, where that heat spreads through your chest like internal sunshine.

Lamb curry bunny chow

Try this lamb curry bunny chow. Born in Durban in the 1940s, a bunny chow is a hollowed loaf of white bread cradling a rich, aromatic lamb curry, like we’ve made here using Woolworths’ Cape Malay curry and mother-in-law spice mixes.

The bread soaks up the curry’s complex gravy and provides the perfect balance. However, it doesn’t detract from the much-desired heat and deep, warming embrace of this traditional South African curry.

Lamb curry bunny chow

Spicy Moroccan chickpea-and-pumpkin soup

Travel north to Morocco, where harissa originated. It’s made using chillies, garlic, caraway, coriander and more, just like Woolworths’ harissa blend. Here, we’ve brushed it onto naan and paired it with a flavourful curried soup made with Woolworths Moroccan rub and mild curry powder. This soup offers immediate warmth, awakening the senses radiating a comforting glow.

Spicy Moroccan chickpea-and-pumpkin soup

With these recipes – and the right spices – it doesn’t matter where you are, the warmth we crave when temperatures drop is but a teaspoonful away. You can create the kind of nourishing heat that makes winter something to savour, not something to endure.

Find more winter dishes here

Photography: Sadiqah Assur-Ismail and Shavan Rahim

Videography: Sadiqah Assur-Ismail and Romy Wilson

Recipes and production: Abigail Donnelly and Marcelle van Rooyen

Food assistant: Bianca Jones

Looking for a little extra flavour and kick? Make your meals tastier using flavour-packed seasonings and herbs from Woolworths.

Shop at Woolworths

The post 2 comforting spicy dishes for cold winter nights appeared first on Woolworths TASTE.