Related Searches: Chestnut Mushrooms, Sliced Mushrooms
... . Preheat the oven to 190°C/170°C fan-forced. Assemble the lasagna by layering the zucchini slices, mozzarella, mushroom sauce and then, the ricotta cheese. Repeat until you have 3 layers. Top with shredded mozzarella ...
... g butter, 0.25 cup sour cream, 1 brown onion sliced, 3 zucchini spiralised into noodles, 40 g South Cape Fetta Greek Style crumbled, 500 g mixed mushrooms, 1 pkt Maggi beef stroganoff recipe base, 1 tbs olive oil. Method ...
... well. Tip into a bowl. Heat the oil in a large pan on medium heat and cook the spring onions, zucchini centres, mushrooms and garlic for 5 minutes. Add the cumin and cook for 1 minute. Stir in the quinoa, parsley, feta ...
... , 1 L vegetable stock reduced salt, 2 large zucchini spiralised or sliced with a vegetable peeler. Method: In ... on a high heat, drizzle oil and sauté the onion, mushrooms, carrots and celery for 3-4 minutes to soften. Add ...
... pepper. Serve sprinkled with extra parmesan. Categories: Zucchini; Low sugar; Seafood free; Soy free; Spinach; Egg free; Peanut free; High protein; Risotto; Chicken; Italian; Mushroom; Tree nut free; Sesame free; Mains ...
... Woolworths sliced potatoes*, 3 rosemary sprigs, 6 Woolworths free range eggs, 1 cup self-raising flour, 400 g zucchini coarsely grated, 100 g sliced ham chopped, 1 cup cheddar grated, 0.25 cup vegetable oil, 200 g pkt ...
... and set aside. Place remaining oil in pan over medium-high heat. Add onion, nutmeg, parsley stems and chopped zucchini, then cook, stirring, for 4 minutes or until onion has softened. Add garlic and cook for 1 minute or ...
... and garlic in a food processor and process until just combined. Transfer mixture to a large bowl and add grated zucchini, sesame seeds and flour. Stir to combine. Using damp hands, roll 1 1/2 tbs mixture into 12 balls ...
... just three easy steps and comforting Italian flavours. Ingredients: 320 g Barilla Spaghetti No 5, 500 g white cup mushrooms, 1 tbs extra virgin olive oil, 20 g unsalted butter, 2 cloves garlic crushed, 0.33 cup pitted ...
... (3.5cm deep) lamington pan. Line base and sides with baking paper, extending paper 3cm above edges. Place zucchini, onion, bacon, flour, tasty cheese, parmesan and haloumi in a large bowl, and stir to combine. Add oil ...
Ingredients: 0.75 cup YoPro plain yoghurt, 0.25 cup extra virgin olive oil, 1 medium zucchini grated, 0.5 cup cheese grated, 1 cup self-raising flour, 5 eggs lightly beaten, 0.25 cup milk, 1 tsp onion powder, 0.25 tsp ...
... 0.33 cup plain flour, 750 g red-skinned potatoes cut into 2cm cubes, 0.5 cup continental parsley leaves, 2 zucchini sliced, 5 ml virgin olive oil spray, 400 g can whole cherry tomatoes, 4 cups salad, 20 g parmesan finely ...
... tbs sour cream, 2 tbs sunflower oil. Method: Add the zucchini to a bowl, sprinkle over the salt and set aside ... bowl to combine. Squeeze excess liquid out of the courgette with your hands and stir into the batter. Heat ...
... , 2 tbs reduced-fat mayonnaise, 10 pea shoots, 10 snow peas. Method: In a large bowl, mix together the courgettes, spinach, lemon zest and juice, peas, and pine nuts. Season with salt and black pepper. Heat a dry frying ...
... and is filling enough for a main course with falafel and creamy feta. Ingredients: 12 falafels ready made, 4 medium zucchini sliced thinly lengthways, 4 tbs olive oil, 1 lemon juice and zest, 0.5 clove garlic, 150 g feta ...
... oil in a deep-sided frying pan, add the onion, and cook over a medium heat for 3 minutes. Add the zucchini and cook for a further 5 minutes, stirring constantly. Add the garlic and beans, cook for 1 minute, then add the ...
... creamy and cooked but still retains a little bite - this will take around 15 minutes. Stir in the spinach and zucchini and heat through for 3-5 minutes. Remove from the heat and stir in the Parmesan and herbs. Season to ...
... and garlic in a bowl, season with salt and pepper and stir in half the oil. Toss the eggplants and zucchini in the remaining oil to coat. Heat a ridged griddle pan over a high heat until smoking hot. Add the vegetables ...
... following the packet instructions then drain and rinse under cold water. Drain again. Cut the ends off the zucchini then cut into ribbons using a potato peeler. Whisk together the vinegar and 2 tablespoons of the oil ...
... ground black pepper, 10 wheat tortillas halved, 2 tbs reduced-fat mayonnaise. Method: In a large bowl, mix the zucchini, spinach, lemon zest and juice, peas, and pine nuts together. Season well. Heat a frying pan over a ...
... , 375 g smooth ricotta, 50 g parmesan finely grated, 0.25 cup Woolworths milk, 12 dried lasagne sheets, 4 zucchini peeled into ribbons, 0.5 cup grated mozzarella. Method: Preheat oven to 200°C/180°C fan-forced. Heat oil ...
... and 25 minutes. They're perfect for barbeques and speedy weeknight dinners. Ingredients: 460 g skinless salmon fillets, 3 zucchini, 1 lime, 0.25 cup extra virgin olive oil, 1 tsp dried oregano, 1.5 tsp ground paprika, 1 ...
... frying pan over high heat. Add macaroni, 3/4 cup parmesan and sage to soup. Reserve some of the zucchini for serving and stir remainder through macaroni mixture. Transfer to a baking dish. Bake for 15 minutes or until ...
... into strips. Place strips on trays in a single layer. Brush both sides of each strip with sauce mixture. Cook zucchini for 15 minutes. Remove from oven and turn strips over, then return to oven and bake for a further 8 ...
... 5cm (3.5cm deep) slice pan. Line base and sides with baking paper, extending paper 3cm above edges. Place zucchini, corn and spring onion in pan. Whisk eggs, milk and flour together in a large jug. Season with pepper and ...
... slice with 1 1/2 tbs oil. Place a sheet of baking paper on chargrill pan (see Tip) and cook zucchini slice for 4 minutes each side or until charred and warmed through. Transfer to a serving platter. Discard baking paper ...
... Remove baking paper, then invert back onto tray. Sprinkle half of the cheese over base, then top with zucchini ribbons, asparagus, radish and onion. Sprinkle with remaining cheese, spray with oil and bake for 10 minutes ...
... and there'll be minimal cleaning up. It's a win-win. Ingredients: 1 cup self-raising flour, 2 medium zucchini grated, 6 free range eggs, 425 g canned no-added-salt chickpeas drained, 1 cup shredded tasty cheese, 100 g ...
... lunch. Ingredients: 400 g rindless streaky bacon, 5 free range eggs, 1 cup self-raising flour, 375 g zucchini coarsely grated, 1 brown onion finely chopped, 1 cup Woolworths shredded tasty cheese, 0.25 cup vegetable oil ...
... , cooked, 1 tsp pepper. Method: Preheat oven to 220°C. Line a large baking tray with baking paper. Place zucchini into a food processor and process until finely chopped. Transfer to a clean kitchen cloth or tea towel and ...
... in 10 minutes. Ingredients: 1 tbs extra virgin olive oil, 1 clove garlic crushed, 250 g Woolworths zucchini spaghetti, 1 pinch dried chilli flakes, 0.5 tsp cracked black pepper, 35 g Woolworths parmesan finely grated ...
... the ravioli, in a single layer, over sauce. Spoon over 1/4 cup sauce and top with half of the zucchini. Sprinkle with 1/4 cup mozzarella. Arrange half of the remaining ravioli, in a single layer, over mozzarella. Spoon ...
... asparagus and cut into thirds. Heat half of the oil in a large non-stick frying pan. Add garlic and zucchini and cook, stirring, for 3 minutes or until brown and just tender. Transfer to a plate. Add asparagus to pan ...
... Ready in 25 minutes, it's a quick and easy recipe with a hearty dose of veg. Ingredients: 250 g zucchini & carrot spaghetti, 1.5 cup kale leaves shredded, 150 g mixed Tuscan antipasto, 10 free range eggs. Method: Preheat ...
... and top with vegies. Hey presto pizza!; Ingredients: 1 bunch asparagus halved lengthways, 1 small red onion, 1 large zucchini, 2 tsp extra virgin olive oil, 2 tsp lemon juice, 0.25 cup finely grated parmesan, 20 g baby ...
... and minced, 400 g lamb mince, 400 g chopped tomatoes, 1.2 cups lamb stock hot, 0.4 cup red wine, 2 large zucchinis, 200 g ricotta, 50 g parmesan grated. Method: Pre-heat the oven to 170°C/150°C fan-forced. In a large ...
... and garlic butter (from packet) in a medium cast iron or ovenproof frying pan over medium heat. Add prawns, zucchini, reserving some for serving, and peas to pan and cook, stirring, for 3-4 minutes or until prawns are ...
... in a large jug. Season. Wipe out slow cooker, then grease and line with baking paper (see Tip). Add zucchini mixture, tomato, feta and half of the spinach. Pour egg mixture over veggies, cover with lid and cook on low ...
... : Heat the butter in a large, deep pan on medium heat and cook the onion for 5 minutes. Add the fennel, zucchini, potato and garlic and cook for 5 minutes, stirring, to soften. Pour over the stock, bring to the boil and ...
... stock, bring to the boil, reduce the heat and simmer for 15 minutes until the potatoes are tender. Stir in the zucchini and peas and cook for 5-6 minutes. Remove the pan from the heat, stir in the mint leaves and blend ...
... wok on medium high heat and cook the garlic, ginger and spring onions for 4 minutes. Tip in the spiralised zucchinis and carrots and cook for 3 minutes. Add the beansprouts and prawns and cook for 2 minutes then stir in ...
... dried, 3 tbs parsley fresh, chopped. Method: Heat the oil in a large non stick pan and tip in the spiralized zucchinis. Cook for 4-5 minutes to colour, stir in the garlic cloves and scallops and cook for 2-3 minutes. Tip ...
... instructions and drain, reserving 200ml of starchy water. Heat the oil in a large pan on medium heat and cook the zucchinis for 2 minutes. Stir in the garlic and cook for 1 minute. Add the prawns to the pan and cook for ...
... ricotta and lemon zest and mix well. Melt the rest of the butter in the same pan and cook the grated zucchinis for 2-3 minutes to soften. Spoon a quarter of the spinach and ricotta mixture into a large baking dish, top ...
... keep warm. In a separate pan, Heat the olive oil in a large, deep frying pan, add the onion, fennel and zucchini, and fry for 10 minutes until softened. Add garlic and cook for another two minutes. Add the rice and stir ...
... , 1 medium egg, 1 tbs cracked black pepper, 1 tsp dill, 50 g flour. Method: Prepare your potato and zucchini by peeling and grating. Then wash and drain fully. Use a muslin cloth or similar to ensure as much moisture is ...
... rest of the stock until the rice is tender and creamy, about 20 minutes. Stir in the pea puree, grated zucchini, remaining peas and broad beans, chopped herbs and lemon zest, mix into the rice and cover with a lid for ...
... , drain and pat dry. In a large bowl, beat the eggs with black pepper and stir in the grated zucchini, blanched asparagus, chopped spinach, half the lemon zest and herbs. Mix the ricotta with the remaining lemon zest in ...
... , 2 eggs lightly whisked, 0.5 cup vegetable oil, 1 pinch pink salt ground. Method: Coarsely grate the zucchinis and sweet potato and squeeze out any excess moisture. Place into a bowl with leek, mint and nutmeg. Season ...
... : 0.5 cup white vinegar, 1.5 tbs caster sugar, 1 red onion thinly sliced into rounds, 750 g portobello mushrooms, 2 tbs Moroccan seasoning, 22.5 g pistachio dukkah, 0.33 cup Woolworths extra virgin olive oil, 0.5 bunch ...
... 2 tbs mint fresh, chopped, 1 medium lemon juice and zest, 1 tbs honey, 2 tbs olive oil, 1 large zucchini chopped, 1 medium red onion peeled and chopped, 250 g halloumi cheese cut into cubes. Method: Place the lamb mince ...
... in cold water. Drain again and put to one side. Heat the remaining oil in the frying pan, add the zucchinis, and season with salt and black pepper. Cook over a low heat, stirring frequently, for 5 minutes, or until they ...
... for a quick and easy brunch, lunch or dinner. Perfect with a salad on the side. Ingredients: 2 large flat mushrooms, 1 small onion, 1 bacon rasher, 1 tomato, 60 g blue cheese, 10 ml oil or spray oil. Method: Preheat ...
... . Meanwhile, heat oil in a large non-stick frypan over high heat. Add mince and cook till browned. Add mushrooms and carrot and cook for for a further 1-2 minutes. Add tomato basil pasta sauce then reduce heat, cover ...
... scrumptious hazelnut and herb gremolata for a special touch. Ingredients: 40 g unsalted butter, 600 g Swiss brown mushrooms thinly sliced, 1 shallot finely chopped, 2 cloves garlic crushed, 0.25 cup dry white wine, 1.25 ...
... lid on for 20 minutes. Heat the oil in a pan on medium high heat and cook the onions and portobello mushrooms for 10 minutes. Stir in the garlic and cook for 2 minutes. Remove the thyme and stir the lentil mixture into ...
... oil in a large frying pan or wok. Add the spring onions and celery and stir-fry for 2 minutes. Add all the mushrooms and stir-fry for 3 minutes. Add the pak choi and soya beans and stir-fry for 1 minute. Add the noodles ...
... cut into 8 slices, 8 slices pancetta unrolled into strips. Method: Preheat the oven to 190°C. Place the mushrooms on a lightly oiled baking sheet. Heat the oil in a large frying pan over medium heat. Add the shallots ...
... cream, 40 g butter, 750 g green beans trimmed, 0.33 cup marsala wine, 2 tbs parsley chopped, 400 g button mushrooms, 2 tsp extra virgin olive oil, 0.75 cup beef stock, 2 kg small potatoes, 1 pinch black pepper, 8 veal ...
... to pan. Add cream and parmesan. Toss to combine. Meanwhile, heat butter and oil in a large frying pan over high heat. Add mushrooms and cook, tossing frequently, for 10 minutes or until all liquid has evaporated and ...
... the oil in a large pan on medium high heat and add half the spring onion and portobello mushrooms. Cook for 3-4 minutes until the mushrooms soften, add the garlic and ginger and cook for 2 more minutes. Stir in the miso ...
... that is rich and creamy. Ingredients: 200 g risotto rice wash and drain, 1 tbs canola oil, 200 g mixed mushrooms washed and sliced, 100 g peas, 1 medium white onion peeled and diced, 3 cloves garlic peeled and diced, 3 ...
... and chopped, 2 tbs sesame oil divided, 1 tbs soy sauce reduced salt, 16 wonton wrappers. Method: Place the mushrooms, garlic, cabbage and ginger in a food processor and pulse to a fine mix. Tip into a bowl, pour over ...
... finely chopped. Transfer to a small bowl. Set aside. Remove and reserve sprigs from remaining parsley. Place mushrooms in a large bowl. Add chilli powder and remaining oil. Toss until well coated. Heat a greased barbecue ...
... . Very lightly oil a baking tray and put it in the oven to get hot. Heat the oil in a pan, add the mushrooms, and cook over a low heat for 5 minutes, or until they begin to soften. Season well with salt and black pepper ...
... ever make. Ingredients: 3 cloves garlic crushed, 60 g walnuts chopped, 2 tbs extra virgin olive oil, 500 g mushrooms sliced, 1 lemon zested and juiced, plus lemon halves to serve, 1 brown onion finely diced, 1 tbs thyme ...
... fettuccine, 2 tbs extra virgin olive oil, 1 small brown onion thinly sliced, 2 cloves garlic crushed, 500 g mushrooms cut into small wedges, 1 lemon zested, cut into wedges, 250 g fresh ricotta crumbled, 0.5 bunch ...