Recipes Archive

Fish recipes

Nutella-and-peanut butter French toast

20 minutes

Cake recipes

Chocolate-cherry sour cream cake

50 minutes

Chicken recipes

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

40 minutes

Salad recipes

Avocado, chicory and fennel slaw with mint and feta

Rice recipes

Roast asparagus and halloumi on Turkish rice pilau

30 minutes

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Asian recipes

Stir-fried greens with baked tofu

30 minutes

Soup recipes

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Cheat recipes

Red velvet ice-cream bombe

10 minutes

Red velvet ice-cream bombe

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes, plus freezing time

Cooking Time 10 minutes

Ingredients

1 x 800 g Woolworths red velvet gateau cake
1 litre Wooolworths Extremely Creamy Madagascan vanilla ice cream
400 g frozen raspberries
6 free-range eggs, separated
220 g caster sugar

Method

1. Line a 22 cm bowl with clingwrap. Slice the red velvet cake into long strips and layer around the bowl, pressing down with your fingers or the back of a spoon.

2. Scoop half the vanilla ice cream into the bowl and top with half the frozen raspberries. Repeat with the remaining ice cream and raspberries. Top with the remaining red velvet cake. Cover with clingwrap and freeze overnight or until solid.

3. In a clean bowl, beat the egg whites until soft peaks form, slowly adding the caster sugar one spoon at a time, until all the sugar has dissolved and the meringue has firmed slightly.

4. Carefully turn out the frozen cake onto a platter and remove the clingwrap.

5. Spoon the meringue all over the cake. Using a blowtorch, slightly scorch the meringue or bake at 50ºC for 2 minutes. Serve immediately

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Fish finger butty

Nutella-and-peanut butter French toast

Chocolate-cherry sour cream cake

Abi’s ultimate sticky-spicy chicken wings with sour cream-and-sriracha dip

Avocado, chicory and fennel slaw with mint and feta

Roast asparagus and halloumi on Turkish rice pilau

Greens and pasta with pecorino, olive and baby spinach pesto

Stir-fried greens with baked tofu

Green minestrone

Tandoori prawn skewers with radish-and-cucumber salsa

Red velvet ice-cream bombe

Red velvet ice-cream bombe

Ingredients

Method