Quick Archives

Chocolate recipes

Christmas Yule log

5 minutes

Chocolate recipes

Chocolate honeycomb

10 minutes

Afternoon tea

Easy coconut-and-chocolate macaroons

15 minutes

Corn recipes

Samp-and-bean risotto with poached eggs and Parmesan corn shards

20 minutes

Corn recipes

Milk-and-butter-poached corn on the cob

15 - 20 minutes

Christmas recipes

Creamy Brussels sprouts

5 minutes

Chicken breast

Chicken in coconut “gravy”

15 minutes

Asian recipes

Cabbage leaf wraps with crispy pork

15 minutes

Aliums

Mussels in beer broth with garlic-mayo toast

15 minutes

Battered and

Mackerel with warm vinegared potatoes

15 minutes

Dip recipes

Home-made aïoli

Cauliflower recipes

Green asparagus broth

10 minutes

Green asparagus broth

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 cups Woolworths organic liquid vegetable stock
150 g asparagus spears, roughly chopped
15 g Italian parsley
Sea salt and white pepper, to taste
1 T olive oil
1 garlic clove, finely chopped
200 g cauliflower rice
1 lemon, juiced
250 g PlantLove(TM) spinach and kale noodles
80 g mangetout, blanched and roughly chopped

Method

Bring the stock to a boil in a small saucepan. Add the asparagus and simmer for 3 minutes. Add the parsley and remove from the heat. Blend until smooth and season to taste.

Strain the broth through a clean dishcloth or muslin cloth.

Heat the olive oil in a pan over a medium to high heat. Add the garlic and cauliflower rice and fry until cooked through. Squeeze over a little lemon juice and season to taste.

Place the noodles into a warm bowl and top with the fried cauli rice and blanched mangetout. Pour over
the green asparagus broth.

Cook's note: Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.

Discover more brothy recipes here.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Christmas Yule log

Chocolate honeycomb

Easy coconut-and-chocolate macaroons

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Milk-and-butter-poached corn on the cob

Creamy Brussels sprouts

Chicken in coconut “gravy”

Cabbage leaf wraps with crispy pork

Mussels in beer broth with garlic-mayo toast

Mackerel with warm vinegared potatoes

Home-made aïoli

Green asparagus broth

Green asparagus broth

Ingredients

Method