Recipes Archive

Meatballs recipes

Meatball soup

20 minutes

Dip recipes

Fish croquettes with roasted garlic aïoli

20 minutes

Beverage recipes

Aperol Spritz

Grana Padano

Gnocchi with roasted tomato-and-butter sauce

1 hour

Asian recipes

Steamed fish

15 minutes

Breakfast recipes

Egg white breakfast sandwiches

15 minutes

Salad recipes

Shredded tofu-and-crispy kale salad

25 minutes

Cabbage recipes

Sticky tofu-and-black rice bowl with quick-pickled cabbage

10 minutes

Air-fryer recipes

Mediterranean pitas with Beyond Mini Rounds™

20 minutes

Dip recipes

Easy plant-based dips

10 minutes

Afternoon tea

Hot cross bun jaffles

10 minutes

Jalapeño atchar dressing

Serves 8 to 10

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 cup Woolworths jalapeno atchar
¼ cup Woolworths sherry vinegar
¼ cup Woolworths local honey
1 cup olive oil
sea salt and freshly ground black pepper, to taste

Method

Place all the ingredients into a blender and blend until smooth, then season to taste.

Cook’s note: You can store this in a jar for up to 4 weeks in the fridge. It also makes a great marinade for meat or fish.

Find more dressing recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Production: Amy Ebedes-Murray

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Meatball soup

Fish croquettes with roasted garlic aïoli

Aperol Spritz

Gnocchi with roasted tomato-and-butter sauce

Steamed fish

Egg white breakfast sandwiches

Shredded tofu-and-crispy kale salad

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Mediterranean pitas with Beyond Mini Rounds™

Easy plant-based dips

Hot cross bun jaffles

Jalapeño atchar dressing

Jalapeño atchar dressing

Ingredients

Method