Woolworths Paul Cluver Riesling Archives

Asian recipes

Dakdoritang

1 hour

Egg recipes

Tornado egg

35 minutes

Braai recipes

Bokkom butter

20 minutes

Biscuit recipes

Cavallucci

20 minutes

Fruity dessert

Roast pineapple with baked sweet ricotta

1 hour

Atchar recipes

Jalapeño atchar Malay chicken with tagliatelle

15 minutes

Mexican recipes

Party chilli

40 minutes

Indian recipes

Curried lentil and roast sweet potato soup with paneer naan

35 minutes

Asian recipes

Creamy chilli chicken and corn with coriander

15 minutes

Asian recipes

Chicken and coriander dim sum

10 - 15 minutes

Portuguese sardines with creamy cannellini beans and toast

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
5 baby leeks, thinly sliced
2 garlic cloves, chopped
1 fresh red chilli, chopped
1 cup cream
Sea salt and freshly ground black pepper, to taste
2 x 400 g cannellini beans cans, drained
Fresh lemon, for squeezing
2 x 120 g Woolworths sardines in tomato sauce cans
1 ciabatta loaf, thinly sliced and toasted

Method

Heat the olive oil in a large pan over a medium to low heat, then fry the leeks, garlic and chilli for 2–3 minutes.

Add the cream and reduce for 10 minutes, then season to taste. Fold through the beans and add a squeeze of lemon juice.

Top with the sardines and serve with the toasted ciabatta.

Discover more seafood recipes here.
Discover more meals on toast here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Air-fryer buttermilk chicken breasts

Dakdoritang

Tornado egg

Bokkom butter

Cavallucci

Roast pineapple with baked sweet ricotta

Jalapeño atchar Malay chicken with tagliatelle

Party chilli

Curried lentil and roast sweet potato soup with paneer naan

Creamy chilli chicken and corn with coriander

Chicken and coriander dim sum

Portuguese sardines with creamy cannellini beans and toast

Portuguese sardines with creamy cannellini beans and toast

Ingredients

Method