Recipes Archive

Pasta recipes

Creamy vegan pasta

20 minutes

Cake recipes

Nectarine-and-almond snacking cake

15 - 20 minutes

Cheese recipes

Easy duck ragù

45 minutes

Chicken recipes

Verjuice-roasted chicken

50 minutes

Egg recipes

Creamy mushroom pasta

30 minutes

Cake recipes

Microwave oven cake

90 – 120 seconds

Fridge dessert

Classic Cremora tart

Berry recipes

Special occasion chocolate cake

30 minutes

Cauliflower recipes

Pickled cauliflower

5 minutes

Christmas recipes

Tomato salad with bocconcini

10 minutes

Crumbed recipes

Crunchy crumbed mushrooms

20 minutes

Crunchy crumbed mushrooms

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

2 free-range eggs
¼ cup soya sauce
180 g cake flour
sea salt and freshly ground black pepper, to taste
145 g Woolworths Asian panko breadcrumbs
35 g sesame seeds
150 g Woolworths exotic mushrooms
oil, for frying

For the gochujang mayo, mix:

50 g Woolworths gochujang paste
80 g mayonnaise

Method

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1. Whisk the eggs and soya sauce together until combined. Season the flour well with salt and pepper.

2, Combine the breadcrumbs and sesame seeds in a wide dish. Coat the mushrooms in the seasoned flour, then in the egg mixture, then in the breadcrumb-and-sesame seed mix.

3. Heat the oil to 160°C, or to a medium heat. Once the oil is hot, fry the mushrooms until golden brown and crispy. Drain on kitchen paper and serve hot with the gochujang mayo.

Find more snack recipes here.

Videography: Romy Wilson
Photograph: Jan Ras

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Creamy vegan pasta

Nectarine-and-almond snacking cake

Easy duck ragù

Verjuice-roasted chicken

Creamy mushroom pasta

Microwave oven cake

Classic Cremora tart

Special occasion chocolate cake

Pickled cauliflower

Tomato salad with bocconcini

Crunchy crumbed mushrooms

Crunchy crumbed mushrooms

Ingredients

Method