Recipes Archive

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Dip recipes

Home-made aïoli

Beetroot recipes

Beetroot broth

30 minutes

Asian recipes

Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

Cauliflower recipes

Green asparagus broth

10 minutes

Green asparagus broth

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 cups Woolworths organic liquid vegetable stock
150 g asparagus spears, roughly chopped
15 g Italian parsley
Sea salt and white pepper, to taste
1 T olive oil
1 garlic clove, finely chopped
200 g cauliflower rice
1 lemon, juiced
250 g PlantLove(TM) spinach and kale noodles
80 g mangetout, blanched and roughly chopped

Method

Bring the stock to a boil in a small saucepan. Add the asparagus and simmer for 3 minutes. Add the parsley and remove from the heat. Blend until smooth and season to taste.

Strain the broth through a clean dishcloth or muslin cloth.

Heat the olive oil in a pan over a medium to high heat. Add the garlic and cauliflower rice and fry until cooked through. Squeeze over a little lemon juice and season to taste.

Place the noodles into a warm bowl and top with the fried cauli rice and blanched mangetout. Pour over
the green asparagus broth.

Cook's note: Eat all your greens in one go with this super bowl starring asparagus and mangetout – a squeeze of lemon juice adds delicious zing.

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Turmeric-and-coconut broth

Beetroot-marbled picnic eggs

Home-made aïoli

Beetroot broth

Seared duck ramen with spinach-and-cauliflower noodles

Green asparagus broth

Green asparagus broth

Ingredients

Method