Great value Archives

Cheat recipes

Mushroom arancini balls

20 minutes, plus chilling time

Carrot recipes

Bulgur wheat and honey-roasted parsnip salad

30 minutes

Leftovers recipes

Easy peanut butter garage noodles

15 minutes

Italian recipes

Spiced coffee chai bundt cake with coffee-toffee sauce

30–35 minutes

Cheese recipes

Easiest, cheesiest nachos

5 minutes

Baked ice-cream croissant pudding

Serves 4

Difficulty Easy

Ingredients

1 litre Woolworths Tin Roof ice cream
4 free-range eggs
100 g dark brown sugar
½ cup water
6 Woolworths bakery almond croissants
butter, for spreading

Method

1. Preheat the oven to 180°C.

2. Grease a 23 x 30 cm rectangular baking dish liberally with butter. Melt 1 litre Woolworths Tin Roof ice cream in the microwave.

3. Whisk together with 4 free-range eggs, 100 g dark brown sugar and ½ cup water until well combined.

4. Halve 6 Woolworths bakery almond croissants and spread butter on the insides. Arrange the bottom halves in the baking dish, then pour over the ice-cream mixture ensuring they’re covered, then add the tops of the croissants, pressing them in.

5. Dot with 50 g butter, cover with tin foil and bake for 45 minutes, or until set. Remove the tin foil for last 10 minutes of baking. Serve with the remaining ice cream.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Baked cauliflower cheese soup buns

Mushroom arancini balls

Bulgur wheat and honey-roasted parsnip salad

Easy peanut butter garage noodles

Lemon crostata

Cacio e pepe

Spiced coffee chai bundt cake with coffee-toffee sauce

Easiest, cheesiest nachos

BBQ charred beef with spicy noodles

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

Crumbed chicken and pea pesto gyros

Baked ice-cream croissant pudding

Baked ice-cream croissant pudding

Ingredients

Method