Recipes Archive

Crumbed recipes

Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

10 minutes

Aliums

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

30 minutes

Christmas recipes

Swiss roll bread-and-butter pudding

35 minutes

Hot dog

German hot dog

10 minutes

Cheese recipes

Wheat- and gluten-free raw cheesecake bars

Brunch recipes

Chorizo shakshuka

30 minutes

Nut recipes

Home-made nut butter

10 minutes

Olive-and-basil dressing

Citrus recipes

Sweet potato with lemony crème fraîche

20 minutes

Pork recipes

Spicy chargrilled pork and juicy nectarine salsa

20 minutes

Butternut recipes

Root veggie fries

30 minutes

Root veggie fries

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

½ butternut, peeled
1 large sweet potato, unpeeled
5 large carrots, peeled
2 T olive oil
1 T Woolworths Moroccan spice
1 T sea salt
2 t fresh herbs such as chives and parsley, finely chopped
1 T Woolworths basil pesto
½ cup plain yoghurt

Method

Preheat the oven to 200°C. Slice the butternut, sweet potato and carrots into matchsticks, then toss with the olive oil and Moroccan spice.

Place on a baking tray – you may need two trays. Bake for 25–30 minutes, tossing gently every 10 minutes until evenly crisp and slightly charred.

Mix the salt and herbs and scatter over before serving. Stir the pesto into the yoghurt and serve on the side.

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Parmesan-crumbed brinjal with marinated olives and basil pesto mayo

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

Swiss roll bread-and-butter pudding

German hot dog

Wheat- and gluten-free raw cheesecake bars

Chorizo shakshuka

Home-made nut butter

Olive-and-basil dressing

Sweet potato with lemony crème fraîche

Spicy chargrilled pork and juicy nectarine salsa

Root veggie fries

Root veggie fries

Ingredients

Method