Recipes Archive

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Spinach risotto

30 minutes

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Vegan cashew nut cream dip

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Tomato, chorizo and butter bean pot with garlic toast

10 minutes

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Orange, radish and coriander salad

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Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

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Beef carpaccio with coriander, chilli and lime pesto and phyllo sesame chips

5 minutes

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Gluten-free orange-and-lemon hazelnut cake

50 minutes

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Brinjal, dhania and feta freeform tart

35 minutes

Asian recipes

Udon-and-salmon bowl

15 minutes

Udon-and-salmon bowl

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

2 red peppers, sliced into large chunks
2 t extra virgin olive oil
200 g baby spinach
Woolworths Asian udon noodles
2 x 200 g packets good-quality beef stock 4 cups
200 g Woolworths Norwegian salmon with pepper and dill

Method

Preheat the oven to 180°C. Rub the red pepper chunks with the olive oil, arrange on a baking tray and roast for 10–15 minutes.

Blanch the baby spinach or 1 minute in boiling salted water, then refresh in iced water.

Prepare the noodles according to package instructions and heat the beef stock in a large saucepan over a medium heat.

Divide the noodles and beef stock between bowls. Top with the spinach, red pepper and salmon.

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Udon-and-salmon bowl

Udon-and-salmon bowl

Ingredients

Method