archive-au.com » AU » W » WOOLWORTHS.COM.AU

Total: 866

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Woolworths - Rustic potato cake with pastrami & sour cream
    Recipes My Woolies Fresh Family Meals Your Guides to Fresh Food Fresh Food Update Fresh or Free Guarantee Fresh Magazine Meet Our Growers Send to a friend Print Recipes Rustic potato cake with pastrami sour cream Preparation time 10mins Cooking time 35mins Serves 4 Created by Ingredients 2 tbs oil 1 onion finely chopped 125g pastrami sliced 2 cups shredded cabbage 1kg Red Delight potatoes 30g butter 3 eggs 1 2 cup sour cream 1 tbs wholegrain mustard 1 cup grated gruye or cheddar cheese Method Heat 1 tbs of the oil in a large frying pan over medium to high heat Add onion and pastrami and cook for 5 minutes until onion is golden Add cabbage and cook stirring frequently until softened Peel potatoes and cut into 1cm dice Transfer onion mixture to a bowl lined with paper towels Heat remaining oil and butter in pan When bubbles have subsided add potatoes and season Cover with lid and cook over medium heat for 15 minutes turning occasionally Whisk eggs sour cream and mustard together Return onion mixture to the pan and stir in to combine Pour over egg mixture reduce heat to mediumlow and cook for 10 minutes until set and edge is golden Preheat a grill on high Sprinkle top of potato cake with cheese Grill for 5 minutes or until golden Serve hot with salad or steamed vegetables Tip This potato cake is a perfect addition to school lunchboxes the following day There ll be smiles all round the school yard Nutritional Information Per Serve NUTRITIONAL INFO Per serve 26g protein 43g fat 21g saturated fat 35g carb 6g dietary fibre 2640 kJ 630 cals Share on Facebook Tweet this Bookmark at Delicious Digg this Share this page on Specials Promotions Weekly Catalogue Promotions Competitions Fresh Food

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/rusticpotatocakewithpastramiandsourcream (2014-01-05)
    Open archived version from archive


  • Woolworths - Chunky beef and mushroom pie
    Butter 200g cup mushrooms sliced 1 brown onion diced 2 tbs Homebrand Tomato Paste 3 tsp Woolworths Select Dijon Mustard 3 tsp macro gluten free plain flour 2 cups gluten free beef stock 55g can green peppercorns drained 1 and a 1 2 cups rice flour 1 3 cup gluten free cornflour 1 3 cup instant skim milk powder 1 tsp salt 160g Homebrand Butter chopped 1 Homebrand Egg Potato mash for topping Method Preheat oven to 200 degrees celsius Heat 1 tbs of the oil in a large frying pan over medium heat Cook beef in batches for 8 minutes until well browned Transfer to a casserole dish Melt the butter in pan Add the mushrooms and cook until golden Add the onion and cook stirring until soft Stir in tomato paste mustard and flour Cook for 1 minute Remove from heat Stir in stock Return to heat Bring to the boil Stir in peppercorns Pour over beef Cover and bake for 45 minutes Uncover dish and cook for a further 20 minutes Transfer to a bowl Cover and transfer the bowl to the fridge to chill Meanwhile process flours milk powder and salt in a food processor to combine Add butter and pulse until mixture looks like breadcrumbs Add egg and 2tbs water Process to form a dough Remove Shape into a thick disc Wrap in plastic and chill Grease a 20cm pie dish Roll out pastry until 3mm thick Ease into dish and trim excess Prick base with a fork Line with paper and fill with dried beans Bake for 15 minutes Remove paper and beans Bake for a further 10 minutes Transfer beef mixture to pie shell Top with mash Bake for 30 minutes until golden Serve Tip Speed up the prep time in this dish

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/chunkybeefandmushroompie (2014-01-05)
    Open archived version from archive

  • Woolworths - Coconut and lime salmon
    Recipes Browse Recipes My Woolies Fresh Family Meals Your Guides to Fresh Food Fresh Food Update Fresh or Free Guarantee Fresh Magazine Meet Our Growers Send to a friend Print Recipes Coconut and lime salmon Preparation time 10mins marinating time Cooking time 10mins Serves 4 Created by Ingredients 4 kaffir lime leaves 1 bunch coriander with roots 2 long red chillies deseeded finely chopped 165ml can coconut milk 4 salmon fillets 2 Lebanese cucumber peeled 1 large mango 1 tbs vegetable oil steamed rice and lime wedges to serve Method Remove spines from lime leaves and shred finely Wash and finely chop coriander roots Reserve coriander sprigs Combine lime leaves coriander roots chilli and coconut milk in a ceramic dish Add salmon fillets and turn to coat Cover and refrigerate for 30 minutes Halve cucumbers lengthways Remove seeds with a teaspoon Finely dice cucumber and place into a bowl Remove cheeks from mango scoop out flesh and dice Add mango to bowl with cucumber Chop half the reserved coriander sprigs Add to the mango and cucumber mixture Preheat a barbecue plate on high Grease barbecue plate with oil Remove salmon from marinade and cook skin side up on plate for 2 3minutes or until golden Turn and cook for 2 3 minutes or until cooked to your liking Serve salmon with steamed rice cucumber salad and a lime wedge Tip You could also use chicken breast fillets instead of the salmon fillets in this recipe Cook for 10 minutes each side or until cooked through Nutritional Information Per Serve 40g protein 17g fat 7 5g saturated fat 14g carb 3g dietary fibre 1525 kJ 365 cals Share on Facebook Tweet this Bookmark at Delicious Digg this Share this page on Specials Promotions Weekly Catalogue Promotions Competitions Fresh Food Inspiration Australia

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/coconutandlimesalmon (2014-01-05)
    Open archived version from archive

  • Woolworths - Crispy fish fillets and steamed beans
    Browse Recipes Australia s Fresh Food People Delicious Recipes Browse Recipes My Woolies Fresh Family Meals Your Guides to Fresh Food Fresh Food Update Fresh or Free Guarantee Fresh Magazine Meet Our Growers Send to a friend Print Recipes Crispy fish fillets and steamed beans Preparation time 10mins Cooking time 25mins Serves 2 Created by Ingredients 3 large potatoes peeled cut into chips olive oil spray 2 1 2 cups fresh breadcrumbs from day old bread 1 2 cup finely grated parmesan 2 tbs finely chopped flat leaf parsley leaves 1 tsp lemon pepper 2 x 200g thick boneless white fish fillets 250g green beans trimmed sliced lemon cheeks and parsley to serve Method Preheat oven to 220 degrees celsius Line 2 trays with baking paper Place chips in oven bag Add 2 tbs water Twist top loosely and cook in microwave on HIGH for 4 to 5 minutes or until tender Drain and pat dry with a clean tea towel Spread in a single layer on 1 tray and spray with oil Bake for 15 minutes Meanwhile combine breadcrumbs and parmesan Divide between 2 bowls Add the parsley and pepper to one portion Place fish on tray Sprinkle parsley crumbs onto fish fillets pressing on gently Add fish to the oven with chips and bake for 10 minutes or until golden Meanwhile cook beans in boiling water for 2 minutes or until tender Drain Serve fish with chips beans lemon and parsley Tip Nutritional Information Per Serve NUTRITIONAL INFO Per serve 68g protein 10g fat 4g saturated fat 57g carb 9 5g dietary fibre 2520 kJ 600 cals Share on Facebook Tweet this Bookmark at Delicious Digg this Share this page on Specials Promotions Weekly Catalogue Promotions Competitions Fresh Food Inspiration Australia s Fresh Food People Delicious Recipes Your

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/crispyfishfilletsandsteamedbeans (2014-01-05)
    Open archived version from archive

  • Woolworths - Pork and fennel pot pies
    20mins Cooking time 1hr 45mins Serves 4 Created by Ingredients 2 tbs plain flour 1kg Woolworths Australian Pork Scotch Fillet diced 2 tbs olive oil 2 rashers rindless bacon diced 1 leek white part only sliced 2 baby fennel trimmed thinly sliced 1 and a 1 2 cups chicken stock 1 2 cup light thickened cream 2 sheets frozen puff pastry partially thawed 1 Hombrand Egg whisked 2 tsp Woolworths Select Fennel Seeds Method Place flour into a snap lock bag Add pork seal bag and shake to lightly coat Heat 1 tbs oil in a deep frying pan over medium high heat Add pork in batches and cook for 5 minutes until browned on all sides Transfer to a bowl Add remaining oil to pan Add bacon and cook for 4 minutes or until crisp Transfer to bowl with pork Add leek and fennel to pan and cook stirring occasionally for 5 minutes or until tender Sprinkle 2 tsp of flour from snap lock bag over vegetables Stir until combined Remove pan from heat and slowly stir in stock Return to heat and bring to the boil Return pork and bacon to pan Reduce heat to medium low and simmer for 45 minutes Add cream and stir Cook for 20 minutes or until pork is very tender Season with salt and pepper Preheat oven to 200 degrees celsius Cut pastry to cover 4 x 1 1 2 cup capacity pie dishes Fill dishes with pork mixture and cover with pastry Brush with egg and sprinkle with fennel seeds Place pies onto a large baking tray Bake for 20 25 minutes or until pastry is golden Serve Tip By cooking the pork filling ahead these pies can be easily assembled and cooked to serve Nutritional Information Per Serve 68g protein

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/porkandfennelpotpies (2014-01-05)
    Open archived version from archive

  • Woolworths - Mushroom & eggplant calzone
    cup warm water 7g sachet dried yeast 1 tsp caster sugar 1 tsp salt 2 and 1 2 cups plain flour 1 4 cup olive oil 20g butter 350g button mushrooms sliced 280g jar Woolworths Select Chargrilled Eggplant drained roughly chopped 3 roma tomatoes halved deseeded roughly chopped 1 3 cup sliced kalamata olives 3 4 cup grated provolone cheese 1 2 cup basil leaves roughly chopped 1 egg whisked 120g bag baby rocket leaves 2 tbs extra virgin olive oil 1 tbs balsamic vinegar 20g shaved parmesan Method Preheat oven to 220 degree celsius Line 2 baking trays with baking paper Whisk water yeast sugar and salt in a jug to combine Set aside for 10 minutes until mixture is frothy Sift flour into a bowl Add yeast mixture to flour with 2 tbs oil Stir until combined Turn dough out onto lightly floured surface and knead for 5 minutes until smooth Transfer to a greased bowl Cover and set aside To make the filling heat the remaining oil and butter in a frying pan over medium high heat until butter melts Add mushrooms and cook stirring occasionally for 10 minutes until golden Transfer to a plate lined with paper towel Divide dough into 4 even portions Roll each portion into a thin 24cm round Combine eggplant tomato olives and mushrooms in a bowl Place 1 4 of the mixture onto 1 half of each calzone leaving a 2cm border Sprinkle over provolone and basil Brush border with water Fold dough over filling Press edges together to seal Transfer to trays Brush tops with egg Sprinkle over salt and pepper Bake for 15 20 minutes or until golden and crisp Add rocket oil and balsamic to a bowl Toss to combine Top with parmesan Serve calzone with salad Tip

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/mushroomandeggplantcalzone (2014-01-05)
    Open archived version from archive

  • Woolworths - Hearty Asian chickennoodle soup
    Fresh Family Meals Your Guides to Fresh Food Fresh Food Update Fresh or Free Guarantee Fresh Magazine Meet Our Growers Send to a friend Print Recipes Hearty Asian chickennoodle soup Preparation time 10mins Cooking time 25mins Serves 4 Created by Ingredients 1 tbs vegetable oil 500g chicken breast stir fry strips 1 red onion thinly sliced 3 garlic cloves crushed 2cm piece ginger peeled grated 4 cups Woolworths Select Chicken Stock 270ml Woolworths Select Smooth Rich Coconut Milk 200g Always Fresh Relish Chilli Jam 1 large lime juiced 2 tbs Woolworths Select Fish Sauce 200g Woolworths Select Fettuccine Coriander sprigs and thinly sliced chilli to serve Method Heat a wok over a high heat Add 2 tsp oil and swirl around wok to coat Add 1 3 of the chicken and stir fry for 3 minutes or until golden Transfer to a plate Reheat wok adding extra oil if required and stir fry remaining portions of chicken Add onion garlic and ginger to wok and stir fry for 2 minutes or until soft Pour chicken stock 2 cups water coconut milk chilli jam relish lime juice and fish sauce into wok Stir until combined and bring to the boil Add fettuccine and cook for 8 10 minutes or until tender Return chicken to wok stir and cook for 2 minutes or until heated through Transfer soup to bowls Top with coriander sprigs and chilli Tip This soup is already super fast to make but you could use a roast chicken from the deli to make it even faster Nutritional Information Per Serve Per serve 40g protein 20g fat 11g saturated fat 78g carb 4 5g dietary fibre 2735 kJ 655 cals Share on Facebook Tweet this Bookmark at Delicious Digg this Share this page on Specials Promotions Weekly Catalogue Promotions

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/heartyasianchickennoodlesoup (2014-01-05)
    Open archived version from archive

  • Woolworths - Curry meatballs and rice
    Meet Our Growers Send to a friend Print Recipes Curry meatballs and rice Preparation time 10mins Cooking time 30mins Serves 2 Created by Ingredients 300g Woolworths Australian Beef Mince Premium 1 small onion grated 2 garlic cloves crushed 2cm piece fresh ginger peeled finely grated 1 bunch coriander with roots washed 1 1 2 tbs vegetable oil 1 brown onion extra chopped 1 tbs vindaloo paste 200g plain Greek style yoghurt 1 small red capsicum finely diced 1 small carrot finely diced 1 cup long grain rice 3 cups chicken stock 1 2 cup frozen peas 75g pkt ready to eat pappadums to serve Method Combine mince onion garlic and ginger in a bowl Finely chop the roots and 2cm of coriander stalks and half of the leaves Stir into mince mixture Roll the mixture into balls and place on a plate Heat 1 tbs of the oil in a non stick frying pan over medium heat Add half of the extra onion and cook for 3 minutes until soft Add paste and cook for 1 minute Stir in yoghurt and 1 tbs water Bring to the boil Add meatballs shaking pan to coat with sauce Cover and simmer for 20 minutes shaking occasionally until cooked through Meanwhile heat remaining oil in a small saucepan over medium heat Add remaining onion capsicum and carrot Cook for 5 minutes or until softened Stir in rice and stock Cook for 10 minutes or until craters form Add peas Cover and simmer for 5 minutes Add rice to plates Spoon over meatballs and sauce Sprinkle with the remaining coriander leaves Serve curry meatballs with pappadums Tip Nutritional Information Per Serve NUTRITIONAL IN FO Per serve 48g protein 34g fat 12g saturated fat 54g carb 8g dietary fibre 2980 kJ 710 cals Share on

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/currymeatballsandrice (2014-01-05)
    Open archived version from archive