Pizza recipes

Pizza with blue cheese, chorizo and caramelised onion

25 minutes

Bacon recipes

Baked bacon and egg breakfast

12 minutes

Sandwich recipes

New-style BLT sandwich

15 minutes

Couscous recipes

Chunky vegetables with toasted couscous

30 minutes

Lentil recipes

Lentil, tomato and falafel soup

45 minutes

Tomato saffron chicken

45 minutes

Fish recipes

Goat’s cheese and spinach bake

40 minutes

Chicken, cranberry and olive empanada with chimichurri

45 minutes

Caprese salad sixteen82

Tagliatelle with lamb Bolognese

30 minutes

Root vegetable

Baby marrow and tomato soup with mustard-and-celeriac remoulade

35 minutes

Soup recipes

Quick tomato and ham soup with scone topping

15-20 minutes

Quick tomato and ham soup with scone topping

By TASTE

Serves 4

Difficulty Easy

Cooking Time 15-20 minutes

Ingredients

For the soup

1 tin Italian tomatoes
1 tin mixed vegetables
1 tin red kidney beans
250 g sandwich ham sliced into 1cm strips or 2 chorizo sausages chopped
1/2 bunch spring onion finely chopped
2 tins beef stock

For the scone topping

2 cups flour
15 ml baking powder
2 eggs
2/3 cup milk
125 g margarine or butter
Pinch of salt
4 tablespoons finely grated Parmesan cheese
1 t dried herbs
Paprika

Method

To make the soup:
Combine above ingredients into a large oven proof baking dish, stirring well to break up tomatoes. Place scone dough on top.

To make the scone topping:

Sift dry ingredients (except herbs and cheese), and rub in the margarine with fingertips to resemble breadcrumbs.

Add herbs and cheese. Beat eggs with milk and use a knife to blend into the flour mix, until soft dough forms.

Flatten to 2cm thickness, and cut into 5cm squares. Lower gently on top of soup mix in dish.

Dust with paprika and place in oven (180 degrees C) for 15-20 min until scones are risen and golden.

Serve straight away.

Cook's note: this recipe was created by Allan Haschick, the 2010 Woolworths home-made soup recipe competition winner.

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Pizza with blue cheese, chorizo and caramelised onion

Baked bacon and egg breakfast

New-style BLT sandwich

Chunky vegetables with toasted couscous

Lentil, tomato and falafel soup

Tomato saffron chicken

Goat’s cheese and spinach bake

Chicken, cranberry and olive empanada with chimichurri

Caprese salad sixteen82

Tagliatelle with lamb Bolognese

Baby marrow and tomato soup with mustard-and-celeriac remoulade

Quick tomato and ham soup with scone topping

Quick tomato and ham soup with scone topping

Ingredients

Method