Woolworths Ladybird Organic Chardonnay Archives

Beans recipes

Baked butter beans

35–40 minutes

Cheese recipes

One-pan baked orzo

35 minutes

Soup recipes

Potato-and-pear soup

10–15 minutes

Chicken recipes

Sunday curried roast chicken

1 hour

Cheat recipes

Mexican nacho cheat’s “pizza”

Noodle recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

Quinoa recipes

Herbed quinoa salad

25 minutes

Baby marrow linguine with creamy mussels

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T olive oil
1 T butter
2 cloves garlic, crushed
4 spring onions, sliced
1 T chives chopped
2 t thyme chopped
1 kg large baby marrows, sliced julienne

For the mussels:

2 cloves garlic, crushed
1 T garlic butter
1/2 t mustard powder
1 T wholegrain mustard
1/2 cup good-quality chicken stock
3/4 cup full-cream milk
1–2 T crème fraîche
1.5 kg mussels, thoroughly cleaned

Method

Sauté the garlic in the oil and butter for 2 minutes. Add the spring onions, chives and thyme and cook for a further minute.

Add the baby marrow and stir-fry for 2–4 minutes, or until cooked and still al dente – take care not to overcook. Set aside.

To make the mussels, sauté the garlic in the garlic butter for 1 minute. Add the mustard powder and wholegrain mustard and stir for 30 seconds. Pour in the stock and milk and bring to the boil.

Add the crème fraîche and stir until dissolved. Add the mussels and cook for 2–4 minutes, or until they open. Discard any that do not open. Serve with the baby marrow linguine.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Baked butter beans

One-pan baked orzo

Potato-and-pear soup

Sunday curried roast chicken

Mexican nacho cheat’s “pizza”

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Herbed quinoa salad

Vegan meringue mess cake

Baby marrow linguine with creamy mussels

Baby marrow linguine with creamy mussels

Ingredients

Method