olive oil Archives

Lasagne recipes

Tonnato dressing with marinated tomatoes

Breakfast recipes

Butternut and baby marrow frittata

35 minutes

Chicken recipes

White minestrone potjie soup with stuffed braai bread

1 hour

Leftovers recipes

Cheesy steak rolls

15 minutes

Cheesy steak rolls

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

1 tbsp olive oil
1 x 500 g Woolworths Southern Smoky™ BBQ Beef Rib Eye Steaks
500 g Woolworths Frozen Mashed Potatoes
125 ml full cream milk
50 g Woolworths Baby Leaf Mix
2 tomatoes, cut into chunks
2 tbsp pomegranate rubies
1 x 180 g Woolworths Ranch Dressing
1 x 4 -pack Woolworths Our Ultimate Hot Dog Rolls
150 g Woolworths Mozzarella Cheese Slices
150 g Woolworths Cheddar Cheese Slices
4 tbsp Woolworths Dhania Chutney

Method

1. Heat olive oil in a griddle or cast iron pan and cook the Woolworths Southern Smoky™ BBQ Beef Rib Eye Steaks to your desired temperature. They cook quickly, so keep an eye on them!

2. In a large pot over low heat, melt the frozen mash pellets with the milk until warm and the mash is a fluffy consistency.

3. Serve with salad. Toss the baby leaf mix, tomatoes and pomegranate rubies together. Dress with Woolworths Ranch Dressing.

4. Pimp the leftovers: slice the hot dog rolls through the top and add slices of rib-eye steak. Layer with mozzarella and cheddar slices and place under a preheated grill for 3–5 minutes, or until golden brown. Dollop with chutney.

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Butternut and baby marrow frittata

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Cheesy steak rolls

Cheesy steak rolls

Ingredients

Method