cream Archives

Berry recipes

Isijingi (pumpkin pudding)

15 - 20 minutes

Citrus recipes

Caramelised orange-and-fennel mussels

1 hour

Breakfast recipes

Cauliflower-and-goat’s cheese frittata

55 minutes

Fruity dessert

Sesame banana spring rolls with salted caramel sauce

20 minutes

Beans recipes

Smoky baby marrows with garlicky cannellini beans on toast

30 minutes

Coffee recipes

Beef fillet with café au lait sauce

35 minutes

Cheese recipes

Abigail’s famous mac ‘n’ cheese

1 1⁄4 hours

Breakfast recipes

Potato lefse

10 minutes

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

Mushroom recipes

Mushroom ketchup

15 minutes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T butter
1 T olive oil
300 g Brussels sprouts, halved
150 g sourdough bread, broken into small pieces
4 garlic cloves, crushed
1 T Italian parsley, roughly chopped
40 g anchovies, roughly chopped
20 Woolworths queen green olives, pitted and roughly chopped
1 cup cream
Sea salt and freshly ground pepper, to taste
500 g Woolworths Al Nero Di Seppia spaghetti (cuttlefish ink), cooked al dente
Pecorino, grated, for serving

Method

Heat a nonstick pan over a high heat. Melt the butter and olive oil and quickly fry the Brussels sprouts until golden. Remove from the pan.
Add the remaining ingredients, except the pasta and pecorino, to the pan and fry for 5 minutes over a high heat. Serve over the pasta with the Brussels sprouts and pecorino.

Cook's note: Cuttlefish-ink pasta is delicious with creamy seafood sauces – or this one with anchovies and olives. The sourdough and cream are the perfect foil for all that delicious saltiness.

Discover more pasta recipes here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Paprika-butter-basted t-bone with coriander cream white beans

Isijingi (pumpkin pudding)

Caramelised orange-and-fennel mussels

Cauliflower-and-goat’s cheese frittata

Sesame banana spring rolls with salted caramel sauce

Smoky baby marrows with garlicky cannellini beans on toast

Beef fillet with café au lait sauce

Abigail’s famous mac ‘n’ cheese

Potato lefse

Banana bread-and-butter pudding with salted caramel sauce

Mushroom ketchup

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Ingredients

Method