Related Searches: Butter Mushrooms, Butter Potatoes
... into 4 x 2cm-thick steaks and arrange on a baking tray. Return any leftover cauliflower to pan, add butter and cook, uncovered, for 10 minutes or until tender. Remove from heat. Using a stick blender, blend until ...
... . Repeat until you've used all the filling. Place cauliflower, stem-side down, into pan. Combine butter with remaining parmesan and breadcrumbs. Spread mixture over cauliflower. Season. Bake for 50-60 minutes or until ...
... tsp black mustard seeds, 0.5 tbs turmeric, 2 cloves garlic crushed, 1 knob butter, 2 tbs coriander leaves. Method: Blanch the cauliflower in salted boiling water for 1-2 minutes, drain, and rinse under cold water. Grind ...
... 75 g hazelnuts, 450 g cauliflower cut into florets, 1 tbs olive oil, 1 pinch salt, 1 pinch freshly ground black pepper, 0.5 lemon juice only, 2 cup milk, 150 g coarse polenta, 3 tbs unsalted butter, 30 g Manchego cheese ...
... 3 tbs brown sugar, 500 g carrots. Method: Peel carrots and slice into 5mm thick sticks. Divide cauliflower into small florets. Heat butter in a frying pan. Add garlic and cumin seeds and cook for 2 minutes until aromatic ...
... 1 onion peeled and diced, 1.5 cups chickpeas, 1.2 cup vegetable stock hot, made with 1 stock cube, 400 g butter beans drained, 1 bunch parsley fresh. Method: Pre-heat the oven to 160°C/140°C fan-forced. Slice off the top ...
... tsp ground cumin, 2 tsp ground coriander, 4 garlic cloves crushed, 0.5 cup extra virgin olive oil, 1 large cauliflower trimmed, 5 ml olive oil cooking spray, 0.25 tsp ground paprika, 1 lemon juiced, 125 g cherry tomatoes ...
... tomatoes finely chopped, 3 tsp Mexican chilli powder, 2 tbs Woolworths extra virgin olive oil, 1 large cauliflower trimmed, 2 tbs light Greek-style natural yoghurt. Method: Preheat a barbecue grill (with hood closed) on ...
... a vegetarian feast. Ingredients: 5 ml olive oil cooking spray, 0.66 cup Macro Australian whole grain freekeh, 1 cauliflower cut into florets, leaves reserved, 2 tsp ground turmeric, 1 tbs ground cumin, 2 cup no-fat Greek ...
... tbs oil in a bowl. Using a fork, roughly smash. Season. Transfer to other tray. Place into oven with cauliflower and bake both for 15 minutes or until chickpeas are slightly crisp. Remove chickpea tray from oven and set ...
... in pot and cover with a lid, and cook for 10 minutes or until florets have slightly softened. Gently lift cauliflower out of pot with a slotted spoon and transfer to tray. Stand, uncovered, for 10 minutes to steam dry ...
... Heat to 170°C over high heat (when oil is ready a cube of bread will turn golden in 20 seconds). Add cauliflower to the batter and stir to coat. Add to the oil, in batches, and cook for 4-5 minutes, turning, until crisp ...
... fry seed mix in a frying pan over medium heat for 8 minutes or until golden. To reheat, preheat oven to 200°C. Return cauliflower to oven for 25 minutes. Thin tahini sauce with a little warm water, if necessary. Serve ...
... °C/200°C fan-forced. Line a large baking tray with baking paper. Remove outer leaves from cauliflower and reserve. Place cauliflower in a microwave-safe bowl and microwave on high for 8 minutes or until just tender. Set ...
... chilli flakes, 1 pinch sea salt. Method: Pre-heat the oven to 180°C/160°C fan-forced. Trim the cauliflower leaves, slice off the base and cut in half. Cut each half into 2 thick, flat steaks, keeping the rounded edges ...
... . Mix the spices and a tablespoon of olive oil in a small bowl and brush all over the cauliflower. Roast the cauliflower for 1 hour and 15 minutes, or until slightly charred on the outside and tender when pierced with ...
... peeled and grated, 2 cloves garlic crushed, 1 tbs gochujang paste, 2 tbs soy sauce reduced salt. Method: Place the cauliflower in a food processor and pulse until it resembles rice. Heat the half of the oil in a wok on ...
... to 220°C/200°C fan-forced. Grease a large baking tray. Trim base of cauliflower, leaving a few leaves attached. Place cauliflower on tray. Combine haloumi, prosciutto and oregano in a bowl. Combine oil, zest, lemon juice ...
... breadcrumbs, almond meal and parsley in a shallow bowl. Place flour and milk into separate bowls. Lightly coat cauliflower slices in flour, then dip into rest of the milk and coat with breadcrumb mixture. Place onto a ...
... placing them in hot salted water for 5-10 mins. You don't have to do this. Then lightly cook the cauliflower and broccoli in a little salted water. Get the spices ready and mix the dry spices all together with the garlic ...
... 1 clove garlic, 0.5 cup cream, 2 cup milk, 1 bay leaf, 1 tbs green peppercorns drained, 300 g cauliflower roughly chopped, 2 medium celeriac peeled, cut into chunks, 1 tbs parsley chopped, 4 beef scotch fillet steaks, 1 ...
... perfectly with buffalo hot sauce and creamy blue cheese dip, ideal for a veggie lunch. Ingredients: 1 large cauliflower chopped into florets, 1 tbs smoked paprika, 1 tbs cumin peeled and minced, 1 tsp onion powder, 1 ...
... . Place all of the spices and seasonings in a large bowl, add 2 tablespoons of oil and then toss in the cauliflower, mixing well to coat all the florets. Arrange the florets in a single layer on the baking tray and bake ...
... tahini, 1 tsp olive oil. Method: Preheat oven to 180ºC. Line a baking tray with baking paper. Place cauliflower on prepared tray, lightly spray with oil and sprinkle with cumin. Roast for 15-20 minutes or until golden ...
... g almonds chopped, 1 medium lemon chopped into wedges. Method: Pre-heat the oven to 200°C. Toss the cauliflower into a roasting tin with a tablespoon of olive oil. Roast for 40 minutes, turning the florets over halfway ...
... 2 tsp curry powder, 0.5 tsp garlic powder, 2 tsp cornflour, 1 pinch black pepper. Method: Place the cauliflower florets in a large bowl, add the oil, curry powder, garlic powder, cornflour and black pepper and toss well ...
... tray with baking paper. Whisk eggs in a shallow bowl. Combine panko and paprika on a large flat plate. Dip cauliflower in egg, then in crumb mixture to coat. Place on prepared tray. Spray with oil, then roast for 45 ...
... Method: Lunch: Preheat oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper. Place cauliflower on prepared tray and spray lightly with oil. Roast for 20-25 minutes or until golden and tender. Set aside ...
... to gently shake off extra water. Cut into half and each piece into thirds. I ended up with 2 big cauliflower steaks and smaller pieces which would suit kids as mini steaks. Place onto lined trays and brush the tops with ...
... 200°C/180°C fan-forced.Drizzle a large baking tray with half the oil, tip in the sweet potatoes and cauliflower and toss to coat. Roast for 10 minutes, then add the garlic, capsicums and onion. Mix in the remaining oil ...
... pepper. Method: Heat up a non-stick pan to a medium heat with the sesame oil and cumin seeds.Fry the cauliflower rice for 5 minutes in the oil while tossing. All the halloumi and fry for a further 2 minutes while tossing ...
... , crispy sage leaves and toasted slivered almonds. Ingredients: 1 kg washed white potatoes, 125 g butter, 0.25 cup milk, 1 bunch sage, 2 tbs slivered almonds. Method: Peel potatoes and cut into quarters. Cook in a large ...
... Cook sprouts, tossing regularly, for 6-8 minutes or until charred. Season. Add butter, thyme and garlic and cook, stirring, for 2 minutes or until butter turns a nut-brown colour and garlic and thyme are fragrant. Serve ...
... Method: Preheat oven to 220°C/200°C fan-forced. Place mushrooms, cap-sides down, on a baking tray. Place butter, oil, garlic and thyme in a small bowl and gently whisk with a fork. Spoon two-thirds of the garlic mixture ...
... , or until tender. Cook the cabbage in a pan of boiling water for 6-7 minutes, until tender. Drain well, add knob of butter and season. Bring the milk to the boil in a pan and add to the potatoes. Add the rest of the ...
... Ingredients: 0.5 tsp sea salt, 1 pinch freshly ground black pepper, 1 drizzle olive oil, 100 g unsalted butter softened, 1 lime finely grated zest, 0.5 tsp chilli powder, 4 sweetcorn cobs. Method: Prepare a barbecue for ...
... : 500 g baby spinach leaves, 500 g snow peas, 500 g green asparagus, 3 tsp coriander seeds, 60 g unsalted butter at room temperature. Method: Boil a pot of water to the boil adding a pinch of salt. Add all greens and ...
... 3 minutes and then remove and drain. On a pan on a medium heat, add the garlic, butter and nuts and fry for 1 minute until the butter has melted. While stirring, add the broccolini to the pan and fry up for a further 3 ...
... blend, 2 tbs parsley, 2 lime juiced, 4 corn cobs, 1 tbs parmesan cheese finely grated. Method: Combine the butter, parsley and salt in a small bowl and set aside. Boil corn in pot of water for 3 to 5 minutes, uncovered ...
... everyone!; Ingredients: 500 g kent pumpkin, 500 g baby spinach, 100 g danish fetta, 60 g sundried tomatoes, 100 g cauliflower, 50 g cashews cut cut into small pieces, 30 ml olive oil, 2 tsp garlic, 1 tsp salt, 2 tbs ...
... baked popcorn veggie bites with a zesty coating. A healthier alternative to deep fried. Ingredients: 500 g frozen cauliflower pack defrosted, 2 carrots, 0.5 pumpkin, 2 eggs, 1 cup plain flour, 0.5 cup parmesan cheese ...
... 0.25 small butternut pumpkin peeled and cut into 2 cm cubes, 0.5 punnet cherry tomatoes halved, 0.5 small cauliflower in florets, 400 g lentils, salt and pepper, 3 tbs fresh coriander coarsely chopped. Method: In a large ...
A simple mixed summer salad to pair with any BBQ meat or fish or chicken main meal. Ingredients: 0.5 cauliflower florets, 1 small broccoli florets, 1 carrot diced, 1 cob corn cut in half, 2 tbs mayonnaise, 0.5 tbs honey, ...
... parmesan on top. It's a perfect side dish for your next barbecue. Ingredients: 1 tbs horseradish cream, 100 g butter softened, 1 tsp worcestershire sauce, 1 lemon rind finely grated and 1 tbs juiced, 4 corn cobs, 1 cup ...
... a big fan of 'leftover to makeover' recipe ideas. Ingredients: 1 kg beetroot peeled, boiled or roasted, 50 g unsalted butter, 1 tbs white or raw sugar. Method: Finely grate beetroot. To avoid stained hands, I used a food ...
... from microwave as these will be hot. Mix melted butter, garlic and optional parsley in a bowl. Brush corn cobbettes with butter mixture when hot, letting the butter melt into the cobbettes. Allow to cool slightly until ...
... apart, across the potatoes, but not all the way through (see tip). Combine butter, thyme or rosemary and paprika. Brush potatoes with half the herb butter. Season with sea salt. Place in a baking pan. Bake, brushing with ...
... 5 minutes. Be careful when removing from microwave as these will be hot. Brush with butter and garlic mixture, letting the butter melt into the cobbettes. Garnish with parsley and allow to cool until warm enough to eat ...
... olive oil, 100 g feta crumbled, 1 medium lime 1/2 chopped into wedges, 1/2 zested. Method: Place the butter in a bowl with the parsley, chilli and garlic and mix well. Heat the barbecue on the highest setting. Brush the ...
... then drain well and refresh them under cold water. Drain again and set aside. In a wok, heat the butter and olive oil. When the butter has melted, add the pancetta and cook over a medium heat for 3-4 minutes, until it is ...
... potatoes peeled, cut into wedges, 0.33 cup olive oil, 2 sprig rosemary leaves picked, 5 clove garlic, 2 tbs butter, 1.5 tbs wholegrain mustard, 1 tbs maple syrup. Method: Preheat oven to 190°C. Line a baking pan with ...
... tender. Drain. Transfer to a large bowl. Add pancetta, 1/3 cup small mint leaves and 20g butter. Toss until combined and butter has melted. Season with salt and pepper to serve. Categories: High fibre; Low sugar; Steamed ...
... for 6-8 minutes or until bright green and just tender. Drain and refresh in cold water. Return to the pan with butter and season with salt and pepper. Shake pan over the heat for 2-3 minutes to reheat beans and coat with ...
... tbs sage chopped, 2 tbs honey. Method: Trim tops from 3 bunches Dutch carrots. Peel and halve if large. Melt 60g butter with 2 tbs honey in a large deep frying pan. Add carrots and toss to coat in mixture. Pour over cup ...
... cook for a further 5 minutes. Drain and return to pan. Add butter, salt and pepper and toss over heat for a few minutes until coated with butter. Transfer to a serving bowl, add extra mint leaves and serve. Categories ...
... cranberries. Method: Preheat oven to 200℃/180℃ fan-forced. Line a baking tray with baking paper. Place syrup, butter and 2 thyme sprigs in a small saucepan over medium heat. Cook, stirring occasionally, for 4 minutes or ...
... 2 slices sourdough bread day-old, roughly torn, 0.25 cup Woolworths milk, 100 g garlic & sea salt butter melted, 2 broccoli heads, 0.25 bunch continental parsley leaves and stalks separated, finely chopped, 40 g parmesan ...
... flavourful mushroom dish is so easy to make. Ingredients: 4 large portobello mushroom washed and drained, 20 g butter lightly softened, 1 small white onion peeled and finely diced, 1 pinch salt, 1 pinch cracked black ...
... g spinach washed and drained, 2 tbs sesame oil, 1 tbs soy sauce, 4 cloves garlic peeled and mashed, 2 tbs butter, 1 tsp cracked black pepper. Method: Heat up a large saucepan to a medium heat and add the sesame oil. Fry ...
... to the pan and cook for 5 more minutes and drain. Tip the potatoes back into the pan, add the butter and mash completely. Stir the brussels sprouts and spring onions and mix well. Season with salt and pepper and top ...
... up your steak dinner. Ingredients: 4 potatoes washed and peeled, 1 pinch pepper, 1 pinch salt, 240 g butter melted, 1 tsp parsley finely chopped, 1 tsp thyme finely chopped, 1 tsp rosemary finely chopped, 3 cloves garlic ...
... tbs olive oil, 1 tbs sea salt, 1 pinch black pepper, 1 tbs garlic powder, 1 tbs dried parsley, 4 tbs butter. Method: Preheat the air fryer to 200°C. Brush the potatoes with olive oil and season with salt, pepper, garlic ...
... 8 wedges, 3 tbs parsley fresh, chopped. Method: Pre-heat the oven to 200°C/180°C fan-forced. Whisk the butter, olive oil, garlic, lemon juice and zest together in a bowl. Arrange the cabbage wedges on a baking tray and ...
... careful not to cut all the way through. Use a fork to lightly mash the inside of each potato. Divide butter and mozzarella between the six potatoes, placing the ingredients at the centre of the potatoes. Use a fork to ...
... packed with flavour from harissa and creamy feta. Ingredients: 4 large eggplant whole, 2 tbs olive oil, 4 tbs butter, 2 tbs harissa paste, 2 cloves garlic peeled and minced, 0.5 bunch coriander fresh, chopped, 75 g feta ...
... 1 tbs water. Cover and cook on high for 5 minutes or until hot. Drain, stir butter and mint sauce through peas until butter melts. Serve. Categories: Egg free; High fibre; Low salt; Low sugar; Seafood free; Sesame free ...
... to 200°C/180°C fan-forced. Line a large baking tray with baking paper. In a large bowl, combine butter, garlic and parmesan. Carefully score a cross-hatch pattern into the cut-side of each potato half. (See tip.) Spread ...
... : 1 tbs olive oil, 1 pinch salt, 1 pinch freshly ground black pepper, 450 g potatoes peeled, 1 knob butter, 200 g bacon rashers chopped, 3 tsp creamed horseradish, 250 g curly kale cooked and chopped. Method: Boil the ...
... potatoes peeled and cut into 2.5 cm pieces, 4 cloves garlic peeled but left whole, smoked, 25 g salted butter, 2 tbs milk, 2 tbs flat leaf parsley chopped, 1 pinch salt, 1 pinch black pepper. Method: Place the sweet ...
... the carrots in plenty of boiling salted water for about 7 minutes until they are quite soft. Drain well. Put the butter in the pan in which you cooked the carrots and allow it to melt over a low heat. Stir in the sugar ...
... bubbling (this will take about 6-8 minutes). Remove from the heat and keep warm. Meanwhile, heat the remaining butter in a large nonstick frying pan over a high heat. Add the mushrooms and garlic and stir-fry for 6-8 ...
... salted water for 3 minutes. Drain and return to pan with 2 cups of shredded cabbage and frozen peas. Add butter, garlic clove and freshly ground black pepper. Toss for 1 or 2 minutes until cabbage wilts. Add lemon juice ...
... with syrup. Roast, turning occasionally, for 20 minutes. Meanwhile, combine stuffing mix, chopped walnuts and softened butter. Scatter over carrots, roast for a further 10 minutes until carrots are just tender. Serve ...
... or main, and they're vegetarian meaning no-one misses out!; Ingredients: 8 portobello mushrooms, 50 g unsalted butter, 3 cloves garlic crushed, 0.5 cup panko breadcrumbs, 225 g cream cheese chopped, softened, 0.5 bunch ...
... and cook for 10-12 minutes or until just tender. Drain well and return potatoes to warm pan with butter. Toss to coat. Transfer potatoes to roasting pan and, using a potato masher, slightly squash each potato to break ...
... (depending on thickness) until just tender. Pour off water and return pan to heat. Add maple syrup and butter to pan, swirling to combine. Turn carrots over in glaze to coat. Transfer to a serving bowl. Break prosciutto ...
... heat. Add prosciutto and walnut. Cook for 5 minutes or until golden and crisp. Transfer to a bowl. Melt butter in pan. Add vinegar and cook for 3 minutes or until mixture comes to the boil and thickens slightly. Remove ...
... °C. Line a baking tray with baking paper. Cut pumpkins into 8 wedges and scoop out seeds. Brush wedges with butter and season with salt and pepper. Roast for 10 minutes. Drizzle with honey and cook for 20 minutes more or ...
... cut into wedges. Method: Peel back husk on 4 whole corn on the cob. Remove silky threads. Spread with softened butter and sprinkle with your choice of spice mix. Replace husks and wrap each in foil. Cook on BBQ grill on ...
... , and cook for 3 minutes or until toasted. Transfer to a bowl. Return frying pan to heat. Add butter and garlic and cook for 1 minute until starting to colour. Return breadcrumbs and hazelnuts to frying pan along with ...
... onion for a loaded version. Ingredients: 500 g rock salt, 1 kg brushed potatoes scrubbed, 0.5 cup milk, 100 g butter chopped extra to serve, 1 sprigs thyme. Method: Preheat oven to 220°C/200°C fan-forced. Place salt in a ...
... Shake pan gently for 30 seconds or until any remaining water evaporates. Using a potato masher, mash potato. Add butter and milk to potato and beat with a wooden spoon until fluffy. Season with pepper. Serve topped with ...
... minutes to remove any remaining moisture. Remove pan from the heat. Roughly mash the sweet potato. Add the butter and cream and stir until smooth. Stir through the parmesan and serve drizzled with parsley oil if desired ...
... , 2 tbs fresh breadcrumbs, 1 pinch sea salt ground, 2 tbs white wine. Method: Preheat oven to 200°C. Heat butter in a frying pan over medium-low heat. Add pancetta and chopped mushroom. Cook for 5 minutes. Stir in wine ...
... Cover with foil and roast for 40-50 minutes or until tender. Uncover, drizzle with maple syrup and dot with butter. Cook, uncovered, for 20 minutes or until golden. Categories: Gluten free; Wheat free; Soy free; Egg free ...
... 1 tbs sweet paprika, 1 tsp onion powder, 0.25 tsp salt, 2 tbs plain flour, 2 tbs olive oil, 1 tbs butter. Method: Cut your potatoes into wedge shapes. Normally one potato will get you 4-6 wedges. Place in a pot of water ...
... 2-3 minutes until bright green and just tender. Refresh in cold water. Shave or thinly slice Brussels sprouts. Melt butter in a large, deep frying pan. Add beans and sprouts and toss over heat for 3 minutes or until just ...
... this. Transfer to tray. Repeat with remaining half. Season. Heat a small frying pan over medium heat. Add butter, honey, 2 tbs orange juice and sugar and stir until melted and combined. Brush pumpkin with mixture. Bake ...
... , 500 g washed white potatoes peeled, roughly chopped, 1 garlic clove peeled, 0.33 cup milk, 25 g salted butter, 165 g traditional gravy heated, 100 g snow peas trimmed, steamed. Method: Preheat oven to 220℃/200℃ fan ...
... minutes until it starts to turn brown. Now add the diced leeks and fry for a further 8 minutes. Add the butter and peas and continue to fry and stir for another 2 minutes. Remove from the heat and use salt and pepper to ...
... oil.Fry the chopped smoky bacon for 2 minutes until it starts to turn brown. Now add the diced onion and butter and fry for a further 2 minutes while mixing.Add the peas and cream and fry for a further 3 minutes or ...
... is a great compliment to many a main meal. Ingredients: 100 g pancetta chopped, 1 medium white onion diced, 30 g butter, 450 g peas frozen or garden peas, 1 tbs canola oil, 1 tsp mint diced, 1 pinch pepper, 1 pinch salt ...
... : 200 g bacon chopped, 8 medium potatoes peeled and diced, 200 g kale, 1 pinch salt, 1 pinch pepper, 0.2 cup butter, 0.2 cup cream. Method: Cook your potatoes in a pot of salted water on a medium heat for 25 minutes or ...
... water for about 6 minutes until just tender. Meanwhile, trim crusts from bread and cut into small dice. Heat butter in a frying pan and add garlic, bacon and bread, tossing often until bread is golden and crisp. When ...
... cut into small chunks, 2 tbs canola oil, 3 cloves garlic peeled and mashed, 2 cups vegetable stock, 20 g butter. Method: Peel and cut your vegetables into small chunks.Add canola oil to a pot a heat on medium hear. Add ...
... 0.8 cup vegetable stock made with 1 stock cube, 0.8 cup cream, 1 pinch nutmeg. Method: Heat the oil and butter in a large pan on medium high heat, cook the onions for 5 minutes until softened, add the leeks and kale and ...
... . Place the zucchini boats in an ovenproof dish. Heat the rest of the oil in the pan with the butter and cook the leeks and zucchini centres for 5 minutes. Spoon the mix into the zucchini boats. Sprinkle over crumbled ...
... handful sage, 1 clove garlic. Method: Preheat oven to 220°C. Line a roasting pan with baking paper. Combine butter, oil, thyme and garlic in a large bowl. Season well and whisk with a fork. Slice sweet potatoes into 2mm ...
... chicken stock hot, made with 1 stock cube, 6 black peppercorns, 2 bay leaves, 1 tsp white wine vinegar, 40 g butter. Method: Pre-heat the oven to 160°C. Cut the tough, brown base of each celery heart, keeping all stalks ...
... classic mash to make it a real treat of a side dish. Ingredients: 1 kg potatoes peeled and chopped, 1 tbs butter, 0.5 tsp garlic powder, 2 tsp truffle oil, 1 pinch black pepper. Method: Bring a large saucepan of water to ...
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