Recipes Archive

Curry recipes

Pealaffel in korma curry

15 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Egg recipes

Exotic mushroom frittata

15 minutes

Brinjal recipes

Seared chicken livers with spicy brinjals

15 minutes

Beef recipes

Beef brisket ragù

6 hours

Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour

Biscuit recipes

Handmade amaretti biscuits

30 minutes

Italian recipes

Squid-ink pasta

30 minutes

Squid-ink pasta

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 cup extra virgin olive oil
3 cloves garlic, crushed
1 red chilli, finely chopped
30 g fresh mint, roughly chopped
1⁄2 cup lemon juice
1 lemon, zested
30 g Italian parsley, roughly chopped
500 g Woolworths cuttle fish ink spaghetti, cooked al dente
sea salt and freshly ground black pepper, to taste
100 g Grana Padano

Method

Heat the olive oil in a pan over a medium heat. Sauté the garlic and chilli until fragrant.

Add the mint and remove from the heat. Add the lemon juice and zest.

Stir in the parsley. Toss the pasta through the sauce, season and add the Grana Padano.

Cook's note: A rich, briny flavour, coupled with seriously Instagrammable good looks: squid ink pairs beautifully with lemon, mint and chilli.

Browse more pasta recipes here.

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Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Exotic mushroom frittata

Seared chicken livers with spicy brinjals

Beef brisket ragù

Baked brinjal-and-tomato polenta

Handmade amaretti biscuits

Squid-ink pasta

Squid-ink pasta

Ingredients

Method