olive oil Archives

Curry recipes

Pealaffel in korma curry

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Egg recipes

Exotic mushroom frittata

15 minutes

Brinjal recipes

Seared chicken livers with spicy brinjals

15 minutes

Beef recipes

Beef brisket ragù

6 hours

Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour

Italian recipes

Squid-ink pasta

30 minutes

Cheese recipes

Three-cheese cannelloni

1 hour

Zucca e funghi al forno (roast pumpkin and mushrooms)

45 minutes

Italian recipes

Crunchy fennel truffle salad

30 minutes

Sardine-and-raisin fettucine

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T extra virgin olive oil
2 T capers, drained
2 tomatoes, roughly chopped
85 g raisins
50 g pine nuts, toasted
2 x 106 g cans Woolworths Sild sardines, drained
400 g Woolworths fresh or dried fettucine pasta, cooked al dente
Woolworths De Rushca extra virgin olive oil, for drizzling
sea salt and freshly ground black pepper, to taste

Method

Heat the olive oil in a large pan over a high heat and fry the capers until crispy.

Add the tomatoes, raisins and pine nuts and cook for a further 2 minutes. Carefully add the sardines.

Add the pasta and a ladle of the cooking water.

Season to taste and drizzle with olive oil to serve.

Cook's note: Pasta con le sarde – pasta with sardines – is the national dish of Sicily. It’s also a rather inspired midweek meal.

Spinach lasagne

Air-fryer nachos

Home-made chips

Best veg soup with amagwinya and gremolata

Pealaffel in korma curry

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Exotic mushroom frittata

Seared chicken livers with spicy brinjals

Beef brisket ragù

Baked brinjal-and-tomato polenta

Squid-ink pasta

Three-cheese cannelloni

Zucca e funghi al forno (roast pumpkin and mushrooms)

Crunchy fennel truffle salad

Sardine-and-raisin fettucine

Sardine-and-raisin fettucine

Ingredients

Method