Recipes Archive

Pasta recipes

Abi’s ultimate carbonara

20 minutes

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Strawberry-and-cream cake pie

20–30 minutes

Asparagus recipes

Sautéed baby greens

45 minutes

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Slow-cooked duck leg ragù with pappardelle

4 hours

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Pear-and-pecan pudding

30 minutes

Aliums

Leek-and-onion soup with ricotta frittata

50 minutes

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Chicken katsu burger

20 minutes

Mexican black bean soup with chipotle charred corn

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
1 onion, diced
2 T Woolworths chicken fajita spice mix
1 litre chicken stock
40 g quinoa
2 x 400 g cans black beans, rinsed and drained
2 limes, cut into wedges
100 g feta, cubed
1 avocado, peeled and cubed
½ cup sour cream
a handful fresh coriander, chopped

For the chipotle charred corn:

1 t Woolworths chipotle seasoning
100 g butter
2–4 cobs sweetcorn

Method

1. Heat the oil in a large saucepan over a medium heat. Add the onion and spice mix and sauté for 8 minutes, or until the onion is soft and translucent.

2. Add the chicken stock and bring to the boil, then add the quinoa and simmer for 8–10 minutes. Add the beans and heat through.

3. Season with lime juice and ladle into bowls. Top with the feta, avocado, sour cream and fresh coriander. Serve with the charred corn.

4. To make the charred corn, mix the chipotle seasoning and butter. Grill or char the corn until cooked. Cut into thirds and slather with the butter.

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Abi’s ultimate carbonara

Strawberry-and-cream cake pie

Sautéed baby greens

Slow-cooked duck leg ragù with pappardelle

Pear-and-pecan pudding

Leek-and-onion soup with ricotta frittata

Chicken katsu burger

Mexican black bean soup with chipotle charred corn

Mexican black bean soup with chipotle charred corn

Ingredients

Method