olive oil Archives

Italian recipes

Risotto alla Milanese

50 minutes

Chicken recipes

One-pan orange-and-olive rosemary chicken with penne

45 minutes

Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Chicken recipes

Crumbed chicken and pea pesto gyros

15 minutes

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Cheat recipes

Cheat’s creamy mushroom risotto with lemony kale

15 minutes

Asparagus recipes

Sautéed baby greens

45 minutes

Duck recipes

Slow-cooked duck leg ragù with pappardelle

4 hours

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

Burger recipes

Chicken katsu burger

20 minutes

Mexican black bean soup with chipotle charred corn

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 onion, diced
2 T Woolworths chicken fajita spice mix
1 litre chicken stock
40 g quinoa
2 x 400 g cans black beans, rinsed and drained
2 limes, cut into wedges
100 g feta, cubed
1 avocado, peeled and cubed
½ cup sour cream
a handful fresh coriander, chopped

For the chipotle charred corn:

1 t Woolworths chipotle seasoning
100 g butter
2–4 cobs sweetcorn

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onion and spice mix and sauté for 8 minutes, or until the onion is soft and translucent.

2. Add the chicken stock and bring to the boil, then add the quinoa and simmer for 8–10 minutes. Add the beans and heat through.

3. Season with lime juice and ladle into bowls. Top with the feta, avocado, sour cream and fresh coriander. Serve with the charred corn.

4. To make the charred corn, mix the chipotle seasoning and butter. Grill or char the corn until cooked. Cut into thirds and slather with the butter.

Browse more soup recipes here.

Spinach lasagne

Air-fryer nachos

Home-made chips

The best-ever triple green creamed spinach

Risotto alla Milanese

One-pan orange-and-olive rosemary chicken with penne

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

Crumbed chicken and pea pesto gyros

Sweet potato soufflé pie with beetroot and walnut sauce

Cheat’s creamy mushroom risotto with lemony kale

Sautéed baby greens

Slow-cooked duck leg ragù with pappardelle

Leek-and-onion soup with ricotta frittata

Chicken katsu burger

Mexican black bean soup with chipotle charred corn

Mexican black bean soup with chipotle charred corn

Ingredients

Method