garlic Archives

Beef recipes

Bone broth

8½ hours

Nightshade recipes

Tomato-and-spinach spaghetti

30 minutes

Beef recipes

Boerewors meatball pasta bake

1 hour

Citrus recipes

Focaccia pizza with caramelised fennel and quick pickle

35 minutes

Cheese recipes

Charcuterie toasties

45 minutes

Beef recipes

Spezzatino

3–4 hours

Aliums

Onion amok curry

40 minutes

Chicken breast

Chicken stew with dumplings

45 minutes

Salad recipes

Charred green salad

20 minutes

Charred green salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 x 80 g packets Woolworths cauliflower rice
230 g Tenderstem broccoli
200 g sugar snap peas, sliced
4 nectarines, sliced
3 Woolworths butter-basted chicken breasts, shredded
50 g flaked almonds, toasted

For the dressing, whisk:

1⁄4 cup Woolworths white balsamic condiment
1 lemon, zested and juiced
1 T honey
1⁄3 cup olive oil
1 garlic clove, crushed

Method

1. Cook the cauliflower rice according to package instructions.

2. Heat a griddle pan and chargrill the vegetables and nectarines in batches.

3. Shred the chicken and toss with the cauliflower rice, vegetables and nectarines. Drizzle with the dressing and top with the flaked almonds.

Find more salad recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Classic Italian cabbage-and-rice soup with toasted cheese

Tenderstem broccoli with blue cheese dressing

Mustardy chicken casserole with hashbrown crust

Bone broth

Tomato-and-spinach spaghetti

Boerewors meatball pasta bake

Focaccia pizza with caramelised fennel and quick pickle

Charcuterie toasties

Spezzatino

Onion amok curry

Chicken stew with dumplings

Charred green salad

Charred green salad

Ingredients

Method