Shakshuka: the anytime of the day dish, that’s as great cooked for one as it is cooked for many. Plus it tastes great whether you use fresh ingredients or pantry staples. Either way, there’ll be very little washing up too.
Ordering bibimbap at Korean restaurant Soju is a revelation. A piping-hot, custom-made stone bowl, filled to the brim, arrives at your table, just waiting for you to get to the best bit. Spoiler alert: it’s at the bottom.
Get out the mixer, warm up those whisks and hold onto your mixing bowls! We’ve selected 6 of our most glamorous, show stopping cake recipes to excite your inner-baker.
Some aficionados insist a flat white should always be made with two shots of espresso. Others say the only difference is that it’s made with less foam than a cappuccino. We asked the pros for their verdict.
We at TASTE HQ are not opposed to having breakfast for dinner, and it feels like this may be one of those very weeks where we celebrate the humble egg. And if you need a little more persuasion, these dishes take no longer than 20 minutes to make.
ClemenGold is the little citrus fruit that could. Ripened on the tree until honey-sweet and juicy, the bright orange orbs are virtually seedless and super easy to peel and segment, allowing you to get your citrus fix with zero mess and fuss.
Oh, the no-bake cheesecake! We could wax lyrical about their creamy, sweet and often tart fillings. They’re oh-so easy to make: simply mix together the ingredients, pop in the fridge and you’re good to go. Try not check on your cheesecake too much! A watched cheesecake never sets.
Forget the knives and forks, folks – eating flatbread is a totally hands-on affair. From spicy Indian parathas, to potato farls topped with bacon and maple syrup (trust the Irish!), we’re serving a world of flavour right here
It’s the South African staple we know and love. Vetkoek are best eaten piping hot, overflowing with the filling of your choice. Whether you’re more of a traditionalist or would like to shake things up, one of these tasty little morsels is bound to tickle your fancy.
Do you panic about pu ff? Shudder at shortcrust? Fear phyllo? Don’t. There are easier ways to make your favourite pie or tart. Follow our easy pastry recipes, or take an even shorter cut and use Woolies’ readymade pastries instead.
Tea time just got a little nuttier – and a lot tastier.
Think of your pantry as a gateway to your favourite world cuisine. Stock your cupboard with a few versatile but exotic ingredients and enjoy an international flavour journey without the jetlag.
Fact: a swirl of Woolies’ Ayrshire double-cream plain yoghurt through soups, stews, curries or sauces gives them decadently delicious hero status.
In its quest to help solve the eternal what’s-for-dinner dilemma – and make your life a little easier in the process – Woolies has introduced two delicious new chicken dishes to its Easy to Cook range.
Don’t turn your nose up just yet! Cabbage is one of the most under-appreciated veg, despite the fact that it packs a punch in vitamins, antioxidants and fibre. Plus, it’s an inexpensive addition to your crisper drawer.
Need some weeknight dinner inspiration? You’ve come to the right place. We’ve selected five our favourite recipes, for when you need good food fast.
Everything in moderation, sure, but sometimes it’s necessary to indulge in good old-fashioned battered-and-fried foods. And if the traditional favourites (beer-battered fish, anyone?) tickle your fancy, you’re going to love these 7 different ways of deep-frying food.
The world’s best bartenders are giving sugary, fruity cocktails a break and shaking up veggie juices, herbs, vinegars and broths instead. And garnishes are following suit. Bacon swizzle stick, anyone?