Recipes Archive

Italian recipes

Vanilla sponge with miso butter icing

30 minutes

Dressing recipes

Boerewors ciabatta strata

35–40 minutes

Droëwors taco shells with guacamole and salsa

Serves Makes 8 to 10 small tacos

Difficulty Easy

Prep Time 20 minutes

Ingredients

150 g Woolworths beef droëwors taco shells
2 T coriander, chopped, to garnish

For the guacamole:

2 avocados, peeled and mashed
½ t salt
1 lime, juiced
4 T crème fraiche

For the salsa:

2 medium tomatoes (or 10 exotic cherry tomatoes), chopped
100 g fresh sweetcorn kernels (raw or lightly blanched)
½ small red onion, finely diced
2 T chives, finely chopped
salt, to taste

Method

1. To make the guacamole, combine the avocado, salt, lime juice and crème fraîche in a bowl and mash until smooth.
2. To make the salsa, mix the tomatoes, corn, red onion and chives. Season with a little salt.
3. Fill the droëwors taco shells with a spoonful of guacamole and top with the salsa. Sprinkle with chopped coriander, fold to make tacos and serve immediately.

Cook’s note: For extra punch, add chopped chilli to the salsa or drizzle with hot sauce before serving.

Photography and videography: Sadiqah Assur-Ismail
Recipes and Production: Bianca Strydom
Food assistant: Bianca Jones

South Africa's favourite protein snack since the early 1600s. Woolworths droëwors is made the traditional way with specified grades of meat based on age and fattiness. It is coarsely ground with added spice for great flavour.

Shop at Woolworths

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Wagyu beef banger fry-up

Wagyu burger breakfast sandwich

Garganelli

Cheat’s cacio e pepe

Italian fondue

Sticky miso chicken wings

Vanilla sponge with miso butter icing

Green queen miso dressing

Miso egg-fried rice

Cacio e pepe umngqusho

Boerewors ciabatta strata

Droëwors taco shells with guacamole and salsa

Droëwors taco shells with guacamole and salsa

Ingredients

Method