Great value Archives

Seafood recipes

Steamed mussel pot

10 minutes

Chicken breast

Herby lemon-and-barley chicken soup

20 minutes

Beetroot recipes

Beetroot cake with rose-geranium frosting

45 minutes

Meatballs recipes

Pork meatballs and pomodoro sauce with tagliatelle

25 minutes

Lamb recipes

Yoghurt-marinated lamb steaks with mint pesto

10 minutes

Chocolate recipes

Roasted white chocolate

45 minutes

Beef recipes

Meatballs with radish tzatziki and roast peppers

15 minutes

Biscuit recipes

Lesley Cobb’s choc-chip cookies

18 minutes

Chilli recipes

Creamed spinach with smoked chilli-yoghurt

30 minutes

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Asian recipes

Asian-style slow-cooked pork shoulder

3 hours

Cake recipes

Lemon-and-yoghurt cake

30 minutes

Lemon-and-yoghurt cake

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

100 g butter
100 g caster sugar
2 free-range eggs
1⁄2 cup Woolworths Ayrshire full-cream yoghurt, plus 1 T
1 lemon, zested
175 g self-raising flour, sifted
1 x 150 g tub Woolworths coconut-and-lime double-cream yoghurt
2 t fresh coconut, finely grated
1 lime, zested

Method

Preheat the oven to 180°C and grease a 16 cm bundt cake tin or 20 cm ring tin.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yoghurt and lemon zest. Mix until combined.
Gently fold the sifted flour into the cake mixture. Pour the mixture into the greased cake tin and bake for 20–25 minutes, or until a skewer comes out clean.
Decorate the cake with the coconut-and-lime yoghurt, grated coconut and lime zest.

Cook's note: Baking with yoghurt makes for extra moist cake. Plus, this coconut icing needs no added sugar and is quite decadent.

Discover more cake recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Steamed mussel pot

Herby lemon-and-barley chicken soup

Beetroot cake with rose-geranium frosting

Pork meatballs and pomodoro sauce with tagliatelle

Yoghurt-marinated lamb steaks with mint pesto

Roasted white chocolate

Meatballs with radish tzatziki and roast peppers

Lesley Cobb’s choc-chip cookies

Creamed spinach with smoked chilli-yoghurt

Tagliatelle with caramelised onion and yoghurt sauce

Asian-style slow-cooked pork shoulder

Lemon-and-yoghurt cake

Lemon-and-yoghurt cake

Ingredients

Method