Woolworths - Recipes Browse our huge range of tasty recipes and healthy meal ideas. Our recipe finder puts delicious and nutritious meals at your fingertips. Simply type the ingredient of your choice into the search box, or choose your meal type or food option from the list. Featured Recipes Spiced fish We know our customers love seafood, especially at Easter. Serves 415mins Serves 820mins Share this page on : Search for a recipe or ingredient... Peach, cinnamon and ginger puddings Recipe Photo: William Meppem Ingredients 200g unsalted butter 115g caster sugar 4 eggs 1 tsp baking powder25g ground almonds 1 tsp ground cinnamon60g self-raising flour 125g crystallised ginger, roughly slicedwhipped crème fraîche, to serve Topping100g brown sugar 4 firm peaches, cut in half, stones removed and sliced into wedges Method In autumn or winter, use apples or pears cooked until tender, then added to the syrup. Line a baking tray with greaseproof paper. To make the topping, dissolve the brown sugar in 60ml water and bring to the boil. Preheat the oven to 190°C. To make the pudding batter, cream the butter and sugar together. Place peach slices in the base of each mould. Run a small knife gently around the inside of each mould and upturn onto a plate. Course - Dessert Occasion - Father's Day
Pasties recipe Recipe #2422 Submitted by: margie_62 Serves: 12 Preparation time: 15 to 30 minutes 18 reviews Serves: 12Preparation time: 15 to 30 minutesTasty and no fuss recipe that will be a sure fire hit with all the family. Ingredients 3 medium potatoes 1 large carrot 1 large turnip 1 small onion 350 g lean beef mince ½ cup frozen peas and corn 1 tablespoon Worcestershire sauce 2 tablespoon chopped parsley ½ teaspoon salt 2 tablespoons McCormicks Seasonal Seasoned Pepper Frozen puff pastry sheets 1 egg, lightly beaten Poppy or sesame seeds Method Preheat oven to 200°C. Recipe notes Alternatively make into pastie rolls by cutting pastry similarly to a sausage roll shape, place a line of mixture down middle of pastry. Reviews A savoury treat we will definitely have again! Reviewed by:KD's Kitchen, Jan 4 2014 1:31PM (more reviews by KD's Kitchen) “Thank you for this brilliant recipe! Quick, easy and tasty Reviewed by:Orangehead1972, Oct 31 2013 9:06PM (more reviews by Orangehead1972) Quick, easy and delish! Good
Homemade Corn Tortilla Recipe - Easy To Make And Delicious Why buy tortillas from the store when you can make my delicious corn tortilla recipe right at home? Sure the store bought ones are fast. But homemade ones have a flavor and aroma you can't buy at the grocery store. When someone mentions the word tortilla. most people think of flour tortillas. Just in case you were wondering, here is some dietary information for our corn tortilla recipe. There are about 60 calories in a 6 1/2 inch tortilla, 12 grams of carbohydrates, 1 gram of protein, 44 milligrams of calcium, and 1 gram of fat. Just wait till you taste them. The Popular Tortilla Did you know there is an association called the Tortilla Industry Association (TIA)? So are you ready to give these a try? Homemade Corn Tortilla RecipeMakes 10 to 12 tortillas (6 to 7 inch) Ingredients: 2 cups Maseca Corn Masa Mix1 tsp. sea salt1 1/4 cup hot water plus 2 to 3 tablespoons1 tsp. shortening Directions: Mix the masa harina (corn flour, not to be confused with corn meal) and salt in a medium sized bowl.
Lebanese chicken kebabs, with garlic sauce and pickles Recipe : Recipes Main content Recipes Chefs Video Recipes Glossary Wine Restaurants Try It, Rate It Articles Experts Forum Win More LifeStyleFOOD.com.au Lebanese chicken kebabs, with garlic sauce and pickles from Cook Yourself Thin For the marinade For the garlic sauce For the wrap Add To My Shopping List For the marinade: For the marinade, mix the together the garlic, oil, paprika and seasoning. For the garlic sauce: To make the garlic sauce ix together the yoghurt, garlic, parsley and a pinch of salt. For the wrap: Heat a griddle pan until smoking. Angus Hughson Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Lebanese chicken kebabs, with garlic sauce and pickles. loading... 2013 Berton Vineyards Metal Chardonnay Cracka's Price $10.50 Buy Now 2012 Dandelion Vineyards Twilight of the Adelaide Hills Chardonnay Cracka's Price $19.99 Buy Now 2011 Mt Difficulty Lowburn Chardonnay Cracka's Price $28.99 Buy Now NV Seppelt Fleur de Lys Chardonnay Pinot Noir Cracka's Price $12.50 Buy Now 2012 Route Du Van Pinot Noir Buy Now
Readers' recipe swap: gluten-free recipes | Eve O'Sullivan This week you proved there are no limits to free-from food., and the stories behind your recipes this week were as intriguing as the dishes themselves. Jenny Barret tells us how, as a child, she discovered crisp, doughy bhajis after gluten-rich cakes had suddenly become off-limits. On the savoury side, Fadime's cornbread with fragrant dill and salty halloumi recalls a childhood among Kurdish pastures and the smell of fresh bread. The gluten-free theme also seems to have attracted the sweet-toothed among you, as Sophie James' rich and moreish bitter chocolate and olive oil cake attests. My recipe of the week, though, is a celebration of glorious apples from TwinnyDip, with caramelised almonds for added crunch – all wrapped up in a light, cinnamon-spiked cake batter. Gluten free thousand layer apple cake This thousand layer apple cake is time consuming to prepare, but all the effort is worth it when you cut a slice to reveal how pretty it looks.TwinnyDip, via GuardianWitness Courgette bhaji
Broad Bean, Freekah and Mint Salad Recipe : Janella Purcell Recipes Main content Recipes Chefs Video Recipes Glossary Wine Restaurants Try It, Rate It Articles Experts Forum Win More LifeStyleFOOD.com.au Broad Bean, Freekah and Mint Salad Recipe by Janella Purcell from Good Chef / Bad Chef 11 Ingredients Serves 2 Add To My Shopping List In a large bowl, toss all of your ingredients together. Angus Hughson Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Broad Bean, Freekah and Mint Salad. loading... 2013 Berton Vineyards Metal Chardonnay Cracka's Price $10.50 Buy Now 2012 Dandelion Vineyards Twilight of the Adelaide Hills Chardonnay Cracka's Price $19.99 Buy Now 2011 Mt Difficulty Lowburn Chardonnay Cracka's Price $28.99 Buy Now NV Seppelt Fleur de Lys Chardonnay Pinot Noir Cracka's Price $12.50 Buy Now 2012 Route Du Van Pinot Noir Cracka's Price $21.99 Buy Now 2007 Peloton Cotes du Nuits Villages Cracka's Price $29.99 Buy Now 2013 Mawson's Cape Denison Limestone Coast Sauvignon Blanc Cracka's Price $12.99 Buy Now 2013 Tamar Ridge Sauvignon Blanc Buy Now Buy Now
Dry Cured Bacon - Recipe, Tutorial and Calculator Dry Cured Bacon - Tutorial This is a copy of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum Let's Make Bacon! Cure suppliers Details of cures and suppliers can be found on this page. Cleaning/Hygiene Pay attention to hygiene; keep everything clean and safe. Choice, Size and Source of Meat Your meat can be from the supermarket, local butcher, or direct from the farm-shop or farm. You'll need: For Streaky Bacon a boned joint of belly pork For Back Bacon a boned joint of loin of pork In the supermarket both of these are likely to be rolled and tied with string. The Dry Cure For this guide we will pretend we are dry curing a piece of meat weighing 1930gm (1.93kg/4.24lb). For each 1kg of meat we need: 18.5gm Salt 10gm Sugar 2.5gm Cure #1 0.5gm Sodium ascorbate (optional) The sugar can be one of your choosing white, brown, Demerara or even honey or maple syrup. Weigh your piece of meat and calculate the amount of cure you need... If you have accurate scales:
Janella Purcell : Recipes Main content Recipes Chefs Video Recipes Glossary Wine Restaurants Try It, Rate It Articles Experts Forum Win More Janella Purcell Celebrity Chef loading... Coconut Fudge Balls Recipe by Janella Purcell Corn Fritters Date & Almond Tarts Pickled Ginger Recipe by Janella Purcell from Good Chef / Bad Chef Teriyaki Beef and Brown Rice Miso Soup with Veggies Stuffed Veggies Chocolate Almond Truffles Rocket and Mint Hommus Vine Leaves with Aromatic Kingfish and Quinoa Pumpkin Hummus Summer pasta salad Fried Bananas with Cashew Cream Warm Tofu Salad with Rice Vermicelli Spinach and Ricotta Tart Tandoori Fish and Veggies Janella’s tropical BBQ pineapple Chocolate and Pecan Crackles Back Next Slide 1 Slide 2 Slide 3 Slide 4 Slide 5 Slide 6 Slide 7 Create your own cookbooks Save your favourite recipes Share your own recipes Follow your favourite chefs Sign In or Register Now Like us on Facebook A little (good) Friday funny! Follow us on Twitter LifeStyle Channel LifeStyle Channel LifeStyle FOOD LifeStyle FOOD LifeStyle HOME
12 of the Best Kale Salad Recipes We see you; stop rolling your eyes. Kale salads?! So 2011. We know. But then lunch comes around, and we know you're thinking: a kale salad would be pretty good right now. It's Winter 2014, and guess what? Northern Spy's Kale Salad by Genius Recipes Kale, Cabbage, and Brussels Sprout Chopped Salad by Kenzi Wilbur Caesar-Style Kale Salad with Roasted Onions and Ricotta Salata by cookinginvictoria Kale and Anchovy Salad by Amanda Hesser Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette by Gena Hamshaw Kale Salad with Apples and Hazelnuts by Amanda Hesser Roasted Grape and Butternut Squash Salad with Kale and Parmesan by Elizabeth Stark Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds by Ann S Shaved Brussels Sprout Salad with Bacon, Meyer Lemon, and Tart Dried Cherries by Elizabeth Stark Kale Tabbouleh by lisina Triple Surprise Kale Salad by QueenSashy Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts by Gena Hamshaw
Dining Downunder Australian Cooking Show Celebrity Chefs Vic Cherikoff Benjamin Christie: Lemon Myrtle Sprinkle Lemon Myrtle Sprinkle is a deliciously aromatic and extremely versatile herb mix is made from lemon myrtle, one of the most well known Australian herbs and spices probably because of its similarity to lemon grass, lime and lemon oils – all widely used flavors themselves. Lemon myrtle has an intensity and a sweetness of smell which makes it more lemony than lemon! Lemon Myrtle Sprinkle is considered even more lemony than lemon myrtle because of its unique formulation. It is a blend of the best quality lemon myrtle leaf; wild lime pulp (specially freeze-dried and milled at sub-zero temperatures) and which provides just a hint of acid; and Vic Cherikoff has added in more lemon myrtle using encapsulated lemon myrtle and lemon myrtle essential oil. Finally, some aniseed myrtle was added which is a great tonic herb and immune system stimulant. This results in a mix which is probably closer to 200% more effective as lemon myrtle leaf alone and a more rounded flavour as well. Email | digg it!
The Food Lab: More Tips For Perfect Steaks [Photographs: J. Kenji Lopez-Alt] This week we're getting back to the basics, exploring a few of the simplest, yet most persistent points of contention amongst steak-fryers and grillers. If you've been a longtime reader of the Food Lab, you've already got your head around a few of the basics, like why you should cut against the grain (it makes for more tender bites), or why you need to rest your steak after cooking it (keeps it nice and juicy). Yeah, I like beef, I guess. But, if being married has taught me anything, no matter how much of an expert you are in a given subject, there's always more to learn. Anyhow, today, we move on to discuss a few more of my favorite steak related things: salting, poking, and searing, in that order. Salting Read a half dozen cookbooks or listen to a half dozen celebrity chefs, and you're likely to hear at least as many different responses as to when you should salt your meat. Salted beef. The results? Here's what's going on. Searing Here's what you do: Got it?