garlic Archives

Bread recipes

Roast lamb with Middle Eastern tapas

30 minutes, plus resting time

Mushroom recipes

Liam Tomlin’s mushroom risotto

30 minutes

Cheat recipes

Creamy spinach-and-broad bean gnocchi

25 minutes

Chicken breast

Smoked haddock chowder

20 minutes

Mexican one-tray roast minestrone

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

800 g Woolworths Roma tomatoes, halved and quartered
350 g Woolworths exotic tomatoes
1/2 head garlic
1 - 2 shallots, sliced
1 x 50 g box Woolworths enchilada spice
5 T olive oil
sea salt, to taste
1 x 500 ml carton Woolworths vegetable stock, heated
200 g Woolworths penne pasta
1 T smoked paprika
2 garlic cloves, sliced
1 T tomato paste
1 x 400 g can chickpeas, drained and rinsed
sour cream, for serving
basil, for serving

Method

1. Preheat the oven to 200°C. Place the tomatoes, garlic, shallots and half the enchilada spice in a deep roasting pan. Drizzle with 2 T olive oil and season with salt. Roast for 20 minutes.
2. Add the hot vegetable stock and pasta to the tomatoes, adding extra hot water to just cover the ingredients if necessary. Roast for 30 minutes, or until the pasta is tender.
3. Fry the garlic in the remaining olive oil with the paprika, tomato paste and remaining enchilada spice. Toss the chickpeas in the pan.
4. Serve the minestrone in bowls, topped with the chickpeas, flavoured oil, sour cream and basil.

Find more soup recipes here.

Abi’s fireside nori butter

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Smashed tomato with anchovy noodles

No-yeast pizza

Roast lamb with Middle Eastern tapas

Liam Tomlin’s mushroom risotto

Easy chicken korma

New midweek fish and chips

French-esque onion soup

Jollof-inspired rice

Creamy spinach-and-broad bean gnocchi

Chicken fried rice

Smoked haddock chowder

Mexican one-tray roast minestrone

Mexican one-tray roast minestrone

Ingredients

Method