Recipes

Browse our collection of family favourite meals for deliciously simple and crowd-pleasing recipes to get supper on the table in a jiffy. Find easy cheesecake recipes to make a show-stopping end to any dinner.

Grilled Chicken Tostadas

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Ingredients

  • 500g chicken breast fillets
  • 2 red chillies, seeded and thinly sliced
  • 2 garlic cloves, peeled
  • 1 lime, juiced
  • 2 tablespoons Woolworths Select Spanish mellow olive oil
  • 2 red onions, cut into 1cm-thick rounds
  • ½ small iceberg lettuce
  • 2 small truss tomatoes
  • 1 avocado
  • 400g packet of 10  tortillas
  • 300ml tub sour cream, to serve

Instruction

1. Remove tenderloins from chicken and place on a tray. Cut chicken lengthways into 2cm-thick strips and add to tray.
2. Combine chillies and garlic in a mortar and pound with a pestle to a paste, stir in lime juice and 1 tablespoon of the oil, pour over chicken. Season and toss to coat.
3. Place onion and remaining oil in a bowl. Season. Cook onion on preheated barbecue grill, tossing with tongs until slightly charred. Meanwhile, shred the iceberg lettuce into a bowl. Halve and thinly slice the tomatoes into another bowl. Halve, seed and dice the avocado into another bowl.
4. Cook chicken on a preheated barbecue grill for 3-4 minutes, turning or until cooked through. Transfer to a plate.
5. Meanwhile, lightly toast tortilla on preheated barbecue flat plate until warmed through. Transfer to a tea towel lined plate, fold tea towel over tortilla to keep warm.
6. Serve grilled chicken with lettuce, tomato, avocado, sour cream and warmed tortillas.

Tip 1: To save time you can also use a 40g packet Fajita seasoning mix with 2 tablespoons oil instead of making your own marinade.
Tip 2: Tortillas can be torn and barbecued for quick crisps to serve with dip
Tip 3: Replace the chicken with two thickly sliced large eggplants for a vegetarian alternative.

 

 

 

Chicken Dum Biryani Recipe

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Ingredients

  • Long grain basmati rice – 250 g
  • Desi ghee ( butter ) – 1 tbsp
  • Salt – 1 tbsp
  • Cooking oil – 3 tbsp
  • Bay leaves – 5 to 7
  • Green cardamom – 5 pcs
  • Black cardamom – 1 pc
  • Black peppercorns – 5 to 7 pcs
  • Cumin seeds – Half tsp
  • Green coriander leaves – Few for garnishing
  • Green chili – 1 pc
  • Star anise – 3 pcs
  • Cinnamon sticks – 2 pcs
  • Water – 2 and half litres
  • Chicken – 1 ( medium size, big pieces )
    Ginger garlic paste – 1 small bowl ( 3 tbsp, including 1 tbsp salt in it.)
    Chopped tomato – 1 pc
  • Fried onion – 3 ( cut into slices and fry it in oil till golden brown )
  • Kashmiri Chili powder – 1 tsp
  • Turmeric powder – Half tsp
  • Coriander powder – 1 tsp
  • Biryani masala powder – 3 tsp
  • Curd – 3 tbsp
  • Saffron – 8 to 10 threads ( soak into small bowl of milk )
  • Dough – Wheat flour – 25 g ( Add little water and make dough )

Instruction

  1.  Boil 2 jug ( 2 litre ) water into biryani pot.
  2.  Add dry spices, salt, ghee and oil and boil it for few minutes.
  3.  Add washed rice and stir it well.
  4.  Allow the rice to cook till 60% on high flame.
  5.  Cover the pan.
  6.  open the lid and check the rice grain if it is half cooked.
  7.  The rice is half boiled now.
  8.  Now switch off the flame and drain water immediately.
  9.  Use the same pan for cooking chicken.
  10.  Heat a pan on medium flame and add oil in it.
  11.  Add dry spices and saute for few seconds.
  12.  Add ginger garlic paste ( including 1 tbsp salt ), chopped tomato, chili and fried onion.
  13.  Add dry masala powder and curd in it and mix it well.
  14.  Add half jug water ( 1/2 litre ).
  15.  Now add chicken pieces.
  16.  At last, add biryani masala and mix it well and cook it till 20 minutes on high flame.
  17.  After 20 minutes, chicken is almost cooked.
  18.  Keep chicken curry into another bowl and use the same biryani pot for making biryani layers.
  19.  For making layers, apply little oil into biryani pot.
  20.  Make rice layer and put few chicken pieces on it.
  21.  Again make a rice layer and put some fried onion, chicken pieces and spread gravy on it.
  22.  At last, pour saffron milk on it to get saffron flavor and yellow colour.
  23.  Finally, garnish with coriander leaves.
  24.  Close the pot lid and seal pot with flour dough.
  25.  Cook dum biryani for 15 minutes on low flame.
  26.  After 15 minutes, now use roti pan or dhosa pan and cook biryani on it for 5 minutes on
  27. low flame.
  28.  After 5 minutes, remove the dough layer.
  29.  Finally chicken dum biryani is perfectly cooked. Enjoy the spicy chicken dum biryani.

 

Tiramisù Truffles Recipe

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Ingredients

for 25-30 truffles:

  • 8.8 oz (250 g) of Mascarpone cheese
  • 2,8 oz (80 g ) of Savoiardi biscuits (Ladyfingers)
  • 4 tablespoons of cold sweetened coffee
  • 2,1 oz (60 g) of sugar
  • Unsweetened cocoa powder

Instructions

1.Put the savoiardi inside a plastic food bag and crush them with a rolling pin
2.Mix in a bowl mascarpone, sugar, coffee and savoiardi
3.Wrap the bowl with plastic transparent foil and put it in the fridge for about 30 minutes
4.Take a small amount of mixture and roll it into a ball
5.Roll it into cocoa powder and put it in the mini muffins cases
6.Put in the fridge for 2-3 hours

 

 

Papad Salad Recipe

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Ingredients

  • 2 plain papad, (available in Indian grocery stores)
  • 2 medium tomatoes, seeded and diced very small to make a approx. 1cup
  • 1/2 English or deseeded cucumber, cut in very small pieces to make it about ½ cup
  • 2 tablespoons cilantro finely chopped
  • 1 teaspoon ginger finely shredded, optional
  • 1 green chili finely chopped, optional
  • ½ lemon
  • 2 teaspoon oil

Instruction

  1. Mix tomatoes, cucumbers, cilantro, ginger, and green chili, set aside
  2. Lightly oil the papads from both sides, set aside.
  3. Preheat the skillet over medium high heat. Roast the papads on both sides in the skillet one at a time, pressing with spatula. The papads will change to a light yellow with a few brown spots. Be careful not to over-roast. Fold the Papads in quarters while they are hot, making triangles right on the skillet.
  4. Remove the papads from the skillet and break on the folds, creating four triangles from each one.
  5. Take one piece of papad and top it with cucumber, tomato, ginger, green chili, and cilantro.
  6. Drizzle with lemon juice.

 

Halloween Pumpkin Pasta with Zucchini Noodles

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Ingredients

  •  3 paprika
  • 1 cup of cashew nuts
  • 1/2 lemon
  • 1/2 cup water
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon seasalt
  • a pinch of ground pepper
  • 2/3 of zucchini

Instruction

  1. Cut off the top of 3 paprika and make cuts in the shape of a Halloween pumpkin face
  2. Sieve 1 cup of cashews soaked in water and put them in a food processor
  3. Squeeze the juice of half a lemon and put it into a food processor
  4. Put 1/2 cup water, 1 tbsp garlic, 1/2 tsp salt, and a pinch of ground pepper in the food processor
  5. Put the cream sauce in a bowl
  6. Cut both ends of the zucchini and make zucchini noodles with a spiralizer
  7. Cut long zucchini noodles with kitchen scissors in a good length to eat
  8. Pour the cream sauce over the zucchini noodles and mix well
  9. Place zucchini noodles in jack o lantern paprika dish