olive oil Archives

Curry recipes

Quick vegan curry

15 minutes

Braai recipes

Braaied mielies three ways

25 minutes

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Brunch recipes

Easy tomato shakshuka

20 minutes

Game day

Plant-based Mexican-style nachos

20 minutes

Buttered gnocchi with spring greens

10 minutes

Braai recipes

Chargrilled curry-buttered mielies

20 minutes

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

Easy, cheesy chilli poppers

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 250 g packet Woolworths wood-smoked streaky bacon, sliced
maple syrup, for drizzling
8 Woolworths Serenade chillies
8 Woolworths pickled jalapeños
1 x 175 g tub Woolworths spring onion-and-chive cream cheese
400 g fresh mozzarella, sliced
smoked paprika, for sprinkling
1 x 250 g packet Woolworths nacho chips
olive oil, for drizzling
fresh coriander, for serving
sweet chilli sauce, for serving

Method

1. Fry the bacon in a non-stick pan until coloured nicely, then add a splash of maple syrup and fry until crispy and sticky.

2. Slice the chillies and jalapeños in half and scoop out the seeds. Add a scoop of cream cheese to each half, then top with a piece of mozzarella. Dust with smoked paprika.

3. Crush the nacho chips in a Ziploc bag, then sprinkle over the stuffed chillies. Bake in the oven at 180°C until tender and melted.

4. Remove the warm poppers from the oven and sprinkle over the maple-flavoured bacon bits. Serve with fresh coriander and sweet chilli sauce.

Browse more Mexican-inspired dishes here.

Spinach lasagne

Air-fryer nachos

Home-made chips

Tandoori prawn skewers with radish-and-cucumber salsa

Two-skillet deboned jerk-style chicken

Quick vegan curry

Braaied mielies three ways

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Easy tomato shakshuka

Plant-based Mexican-style nachos

Buttered gnocchi with spring greens

Chargrilled curry-buttered mielies

Ricotta with charred Tenderstem broccoli and crispy fried onions

Easy, cheesy chilli poppers

Easy, cheesy chilli poppers

Ingredients

Method