9 IDEAS FOR FAST SUNDAY SUPPERS
1 Toast 2 slices Woolworths multiseed bread, then spread with 2 T crème fraîche and top with 6 sliced cherry tomatoes. Mix 1 clove crushed garlic with 2 T olive oil and drizzle over the tomatoes. Season with salt and top with baby leaves.
2 Smash 1 cup blanched frozen peas lightly with the back of a spoon. Mix with 2 T crème fraîche. Spoon onto 1 slice toasted Woolworths multiseed rye bread and sprinkle with 1 T chopped mint.
3 Toast 1 sliced ciabatta loaf in a griddle pan until lightly charred. Steep 1 stick thinly sliced celery in 1 T apple cider vinegar for 5 minutes. Spread cream cheese onto the toast and top with Woolworths hot-smoked salmon with pepper and dill, quartered radishes and the pickled celery. Finish with a squeeze of lemon juice.
4 Warm 2 T apple cider vinegar and pour over 50 g shredded cabbage. Allow to stand until cold. Toast Woolworths multiseed rye bread, then spread with crème fraîche.
Top with 2 Woolworths Brisling sardine fillets and the cabbage.
5 Spread 2 slices toasted Woolworths multiseed rye bread with cream cheese and top with a dollop of lemon curd.
6 Preheat the oven to 180°C. Slice 4 baby marrows into 5 mm-thick strips. Place on a baking tray and brush with 8 T olive oil. Bake for 15–20 minutes, until cooked and slightly golden. Toast 4 slices Woolworths multiseed bread and spread with 8 T ricotta. Top with the baby marrow strips and sprinkle with chilli.
7 Smash 6 anchovy fillets using the back of a spoon and stir into 4 T mayonnaise. Toast 1 sliced baguette in 2 T butter in a pan until golden. To serve, place a baby gem lettuce leaf on top of each baguette slice. Spread with the mayo and top with sliced chicken.
8 Toast 1 slice sourdough and cover with grated Stanford smoked Cheddar. Place under the grill until the cheese has melted. Top with a poached egg to serve.
9 Heat 4 T butter in a pan. Season 2 minute steaks, toss in 50 g flour and fry until golden. Divide 3 T Woolworths onion marmalade between 2 slices toasted white bread, then top each with a minute steak. Sprinkle with Parmesan.