Th­ese fab­u­lously tasty and easy meals are a de­light with ev­ery bite!

Better Homes and Gardens (Australia) - - Fabulous Food -


Pre­heat oven to 200°C fan-forced. Cook two

383g Mccain Rus­tica Sour­dough Four Cheese piz­zas fol­low­ing pack in­struc­tions. Mean­while, thinly slice 4 fresh figs into rounds. When piz­zas are cooked, im­me­di­ately re­move from oven and ar­range fig slices and 100g thinly sliced prosci­utto on top of each pizza. Sea­son both with freshly ground pep­per and then scat­ter each pizza with ¼ cup torn basil leaves. Driz­zle piz­zas with a lit­tle ex­tra vir­gin olive oil and bal­samic vine­gar, if you like. Cut each pizza into 6 slices and serve im­me­di­ately. Serves 4.


Set aside 1L Woolworths

Honey Caramel Macadamia

Ice Cream for 10 min­utes to soften slightly. Trans­fer to a large bowl and beat with a wooden spoon un­til al­most smooth. Pour into two 4-hole pop­si­cle moulds, tap­ping on bench to re­move air bub­bles. Insert sticks and freeze for 8 hours. Run moulds un­der hot wa­ter briefly, then re­move ice-creams. Ar­range on an oven tray lined with bak­ing pa­per. Freeze for 1 hour. Com­bine 400g melted dark cho­co­late and 2 Tbsp veg­etable oil in a medium bowl and mix un­til smooth. Dip ice-creams into cho­co­late to coat and re­turn to tray. Sprin­kle each with

1 Tbsp chopped honey macadamias.

Freeze for 30 min­utes or un­til ready to eat. Serve. Makes 8.


Heat 2 Tbsp ex­tra vir­gin

olive oil in a large saucepan over a medium heat. Add

4 minced gar­lic cloves and

1 Tbsp finely grated gin­ger. Cook, stir­ring, for

1 minute. Pour in 1.25L wa­ter and 100g sliced shi­itake mush­rooms. Bring to the boil, re­duce heat to low and sim­mer for 5 min­utes. Add 270g Hakubaku Or­ganic Ra­men and ¼ cup white miso paste and cook, stir­ring oc­ca­sion­ally, for 8 min­utes or un­til ten­der.

Stir in 1 Tbsp chilli sauce, ½ tsp sesame oil, 2 cups baby spinach leaves and

2 thinly sliced green shal­lots. La­dle soup and noo­dles into 2 bowls. Top each with a piece of grilled salmon fil­let,

1 halved boiled egg, sliced long red chilli, ex­tra green shal­lots, bean sprouts and mi­cro herbs and serve. Serves 2.


Pre­heat oven to 180°C fan-forced. Put a 1kg

Woolworths Greek Style

Lemon & Herb Bone­less

But­ter­flied Chicken in a large roast­ing pan, breast­side up. Scat­ter 600g chat pota­toes and 600g

sweet po­tato, cut into wedges, around chicken with 2 quar­tered lemons. Roast for 50 min­utes. Mean­while, com­bine 250g pun­net cherry toma­toes, halved or quar­tered, 2 small le­banese cu­cum­bers, cut into chunks, and 100g crum­bled

Greek-style feta in a serv­ing bowl.

Add a pinch dried oregano, 2 Tbsp

ex­tra vir­gin olive oil and sea­son.

Gar­nish chicken and roast veg­eta­bles with wa­ter­cress, then serve with tzatziki and tomato cu­cum­ber salad. Serves 4.

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