Recipes Archive

Parmigiano Reggiano

Tomato risotto with fresh basil

45 minutes

Spiced citrus, star anise, cardamom pancake stack

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 x 180 g Woolworths Clemengold coulis dessert sauce sachet
100 g butter
2 star anise
4 cardamom pods
1 t ground cinnamon
2 oranges or naartjies, sliced
2 Woolworths frozen pancakes boxes, thawed
Cream or vanilla ice cream, for serving

Method

Place the Clemengold coulis and butter in a pan and stir until melted. Add the star anise, cardamom and cinnamon and simmer for 5–10 minutes over a low heat.

Add the sliced citrus fruit to the syrup and simmer over a low heat to keep warm. Add more butter or a squeeze of orange juice if necessary to create a syrup-like consistency.

Heat the pancakes in the microwave or in a pan with a little butter and stack on a plate. Pour the hot syrup over the pancakes and serve with whipped cream or ice cream.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Korma lamb kebabs with coriander-yoghurt dip

Woolworths vegetable chips with home-made garlicky hummus

Butternut stuffed with spinach-and-tomato couscous

Winter vegetable platter with a hot creamy mustard dipping sauce

Tamarind-flavoured Thai chicken curry

Pork sausages, sweet tomato and potato tray bake

Middle-Eastern roasted cauliflower with tahini

Gran’s classic custard cookies

Tomato risotto with fresh basil

Roast rosemary chicken with mushrooms

Roast garlic and beetroot salad

Spiced citrus, star anise, cardamom pancake stack

Spiced citrus, star anise, cardamom pancake stack

Ingredients

Method