Easy recipes for any cook: from cheat's meals to cooking from scratch

Dip recipes

Plum chutney

20 minutes

Egg recipes

Smoked haddock egg pies

30 minutes

Risotto recipes

Tomato and Parmesan risotto

40 minutes

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

30 minutes

Calamari

Griddled chilli calamari with lemon potatoes

30 minutes

Roast sticky chicken wings

50 minutes

Vegan recipes

Castle delite

Tempura tomatoes

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

125 ml fresh cream, double or whipping
125 g Gorgonzola
1 egg yolk
1 l iced water
125 ml flour
125 ml corn flour
Fresh micro basil sprouts, chopped
A selection of baby tomatoes (Bella, Rosa, Tiger Stripe)
Oil, for deep frying
Baby salad leaves
Olive oil, for drizzling

Method

Boil cream and blue cheese and keep stirring until thickened.

Mix the egg yolk with the ice water.

Combine flour and corn flour with water mixture until mixed through. It is okay if it has lumps in.

Add fresh baby basil sprouts.

Dip tomatoes into batter and deep fry quickly at 180°C. Drain.

Season and serve drizzled in cream sauce with fresh salad to accompany.

Follow our step-by-step video and learn to make tempura tomatoes.

Buy all the ingredients you need from the Woolworths online store here.

Find out more about the wonderful varieties of tomatoes, from bella to cherry and vine, and how to use them.

Spinach lasagne

Kung pao chicken

Durban fish curry

Traditional eggnog

Plum chutney

Smoked haddock egg pies

Tomato and Parmesan risotto

Pan-grilled lamb chops with whole-herb salsa verde and fresh pasta

Griddled chilli calamari with lemon potatoes

Roast sticky chicken wings

Castle delite

Milk stout medley

Black Label fusion

Asian-style liver and onions

Tempura tomatoes

Tempura tomatoes

Ingredients

Method