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  • Woolworths - Strawberry shortcakes
    Our Community Product Recalls Contact Us You are here Home Fresh Food Inspiration Delicious Recipes 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 Strawberry shortcakes Preparation time 10 mins Cooking time 15 mins Serves 6 Created by Ingredients 2 cups self raising flour 1 3 cup caster sugar 90g butter chilled chopped 2 eggs separated 1 3 cup milk 1 batch of roasted strawberries Bulla Thick Cup Cream to serve Method Preheat oven to 200 degrees celsius Line a baking tray with paper Sift flour into a large bowl Add cup of the caster sugar and stir until combined Add butter and using your fingertips rub into flour mixture until the mixture resembles fine breadcrumbs Whisk egg yolks and milk in a jug and add to flour mixture Using a flat blade knife quickly mix mixture to a soft dough Turn onto a lightly floured surface and knead into a 1 5cm thick round Using a 9 5cm round biscuit cutter cut 6 rounds from dough and place on prepared tray In a clean bowl lightly whisk eggwhites Brush over shortcakes and sprinkle with remaining caster sugar Bake for 10 15 minutes or until golden and cooked through Transfer to a wire rack to cool Place shortcakes onto serving plates Spoon strawberries onto cakes Top with cream Serve Tip Nutritional Information Per Serve 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 Guides to Fresh Food Fresh Food Update Fresh or Free Guarantee Fresh Magazine Meet Our

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/strawberryshortcakes (2014-01-05)
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  • Woolworths - Pear & ricotta strudel
    Food Inspiration Delicious Recipes 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 Pear ricotta strudel Preparation time 10 mins Cooking time 35 mins Serves 6 Created by Ingredients 820g can Woolworths Select Pear Slices in Fruit Juice drained 1 cup fresh ricotta 1 2 cup sultanas 1 4 cup ground hazelnut meal 3 tbs caster sugar 1 4 tsp ground cinnamon 8 sheets frozen filo pastry thawed 80g butter melted icing sugar to dust Method Preheat oven to 200 degrees celcius Line a baking tray with bake paper Chop pears and combine with ricotta sultanas hazelnut meal 21 2 tbs of the sugar and cinnamon Lay 2 sheets of pastry on a clean work surface Brush well with melted butter Repeat layers until all of the pastry has been used Spoon filling along one long side of the pastry leaving a 5cm border at each end Fold in ends and roll up firmly Place seam side down on the tray Brush top with butter and sprinkle with remaining sugar Bake for 30 35 mins or until golden brown Dust with icing sugar and cut into slices to serve Tip We recommend Woolworths Select Pear Slices in Fruit Juice Enjoy sweet succulent pears all year round Delicious in pancakes pastries cakes and even salads Nutritional Information Per Serve 8g protein 20g fat 10g saturated fat 40g carbohydrate 3g dietary fibre 1540 kJ 370 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 Guides to Fresh Food Fresh

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/Pear---ricotta-strudel (2014-01-05)
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  • Woolworths - Strawberry sponge cake
    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 Strawberry sponge cake Preparation time 20 mins Cooking time 20 mins Serves 8 Created by Ingredients 2 3 cup cornflour 2 tbs custard powder 1 tsp cream of tartar 1 2 tsp bicarbonate of soda 4 eggs 3 4 cup caster sugar 1 tsp vanilla extract 125ml thickened cream 1 3 cup reduced sugar strawberry spread 2 punnets strawberries hulled and sliced 1 passionfruit pulp removed 1 tbs icing sugar Method Preheat oven to 180C Grease and line 2 x 20cm spring form cake pans Sift cornflour custard powder cream of tartar and bicarb of soda together Place eggs caster sugar and vanilla into the bowl of an electric mixer Beat until thick and light Sift dry ingredients again over egg mixture Using a large metal spoon gently fold together until combined Do not overmix as this will deflate the mixture Divide evenly between pans Bake for 20 mins or until cooked through To test press lightly in the centre If it bounces back it is cooked Release immediately from pans and cool on a wire rack Whip cream until thick and fold through yoghurt When cakes are cold place one onto a serving platter Spread with strawberry spread Top with whipped cream mixture half the strawberries and passionfruit pulp Top with remaining cake Decorate with remaining strawberries and sprinkle with icing sugar Tip Nutritional Information Per Serve Per serve 5 5g protein 8 5g fat 4 5g saturated fat 39g carbohydrate 2g dietary fibre 1055 KJ 250 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/Strawberry-sponge-cake (2014-01-05)
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  • Woolworths - Strawberry Hazelnut Gateau
    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 Strawberry Hazelnut Gateau Preparation time 40 mins Cooking time 40 mins Serves 8 Created by Ingredients 4 egg white Pinch salt 1 and a 1 4 cups caster sugar 1 2 tsp vanilla essence 1 tsp vinegar 100g hazel meal 200g Woolworths Select Milk Cooking Chocolate broken into pieces 450ml cream whipped 500g strawberries sliced Method Preheat oven to 180 degrees celcius Line base and sides of 2 x 20cm springform tins with Woolworths Select Baking Paper Beat egg whites with salt until soft peaks form Gradually add sugar beating until sugar has dissolved and mixture is thick and glossy Beat in vinegar and vanilla Divide mixture evenly between prepared tins and sprinkle hazel meal evenly over each cake Smooth the top with the back or a spoon Bake for 35 40 mins or until meringue is crisp to touch Release sides of pan and cool on tin bases Meanwhile melt chocolate in a heatproof bowl over a saucepan of simmering water stirring occasionally until smooth Remove cakes from bases and place one onto a serving plate nut side down Using a palette knife spread melted chocolate over each base and leave until set Spread cream over cake base and top with strawberry slices Place second meringue chocolate side down over filling Spread remaining cream on top and sides of cake Decorate top with strawberries Serve Tip Nutritional Information Per Serve 8g protein 39g fat 20g saturated fat 51g carbohydrates 3g dietary fibre 2380 kJ 570 cals Share on Facebook Tweet this Bookmark at Delicious Digg this Share this page on Specials Promotions Weekly Catalogue Promotions Competitions Fresh Food Inspiration

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/Strawberry-Hazelnut-Gateau (2014-01-05)
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  • Woolworths - Raspberry and Cocoa Torte
    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 Raspberry and Cocoa Torte Preparation time 20 mins Cooking time 2 hours or until set Serves 10 Created by Ingredients 200g Plaistowe 70 cocoa chocolate 150g butter chopped 2tsp vanilla bean paste 1 cup 120g almond meal 2 tbsp plain flour 5 eggs 2 3 cup 150g caster sugar ½ cup frozen raspberries defrosted 3 tbsp raspberry jam 200g Plaistowe premium dark chocolate chopped finely 150g double cream heated Fresh raspberries to decorate 1tbsp icing sugar Method Preheat oven to 160 C 140 C fan forced grease and line the bases of two 23cm cake pans with baking paper Place Plaistowe 70 cocoa chocolate and butter in the microwave uncovered in a medium bowl on medium 50 for 1 minute stir Repeat process in 30 second intervals until melted leave to cool stir in vanilla In a large bowl combine almond meal and plain flour reserve Using an electric mixer whisk eggs for 5 minutes or until light and fluffy slowly add sugar and whisk for a further 5 minutes Fold in cooled chocolate mixture and reserved almond mixture Divide between the two pans and bake for 15 minutes or until cooked Place one of the cakes of a serving platter combine jam and raspberry jam spread over the cake on the platter top with remaining cake Combine Plaistowe premium dark chocolate and heated cream whisk until smooth Spread over the top and sides to cover Decorate with raspberries refrigerate for 2 hours or until set Before serving dust with icing sugar Tip Nutritional Information Per Serve Share on Facebook Tweet this Bookmark at Delicious Digg this Share this page on Specials Promotions Weekly Catalogue

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/Raspberry%20and%20Cocoa%20Torte (2014-01-05)
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  • Woolworths - Strawberry and mint ice-cream cake
    time 20 mins Serves 6 Created by Ingredients 1 2 cup caster sugar 1 2 cup water 1 2 cup mint leaves chopped 250g strawberries hulled chopped 4 eggs separated 1 4 cup caster sugar extra 2 cups thickened cream 460g Woolworths Double Unfilled Sponge Cake 2 tbs caster sugar extra Method Place sugar and water into a small saucepan and stir over medium heat until sugar dissolves Increase heat and boil for 5 minutes Add mint and simmer for 2 minutes Set aside to cool Process the strawberries with half the mint syrup in a food processor until mixture is smooth Set aside Meanwhile whisk egg yolks in a bowl Add extra caster sugar Whisk to combine Place cream in a saucepan over medium heat Bring to the boil Pour the cream mixture into the egg mixture and whisk to combine Return mixture to the saucepan over medium heat stirring constantly until custard thickens and coats the back of a spoon Transfer to a large bowl and set aside to cool Stir strawberry puree into cooled custard Place custard into a shallow metal container 6 cup capacity cover with plastic and freeze for 3 hours or until custard sets around the edges Transfer to a food processor and process until smooth Transfer back to bowl and refreeze Repeat the process again after another 3 hours until completely frozen Cut sponge in half through the centre Cut out 6 x 10cm rounds and press into bases of 6 small springform pans Brush with remaining syrup Fill pans with ice cream and smooth the tops Freeze again until ice cream is firm Beat 2 eggwhites with the extra caster sugar until stiff peaks form Transfer ice cream cakes to serving plates Top with meringue pulling to create spikes see tip left

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/strawberryandminticecreamcake (2014-01-05)
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  • Woolworths - White Christmas cake
    Our Growers Send to a friend Print Recipes White Christmas cake Preparation time 45mins Cooking time 1hr 20mins Serves 12 Created by Ingredients 1 2 cup Sunbeam Raisins chopped 1 2 cup Sunbeam Currants 250g butter softened 1 1 2 cups caster sugar 1 tsp vanilla extract 4 eggs 1 2 cup Sunbeam Almond Meal 1 1 4 cups plain flour sifted 1 cup self raising flour sifted 1 2 cup milk 1 2 cup Sunbeam Natural Almonds Roasted and roughly chopped 500g cream cheese at room temperature Method Preheat oven to 160 degrees celsius Grease and line a 20cm round cake pan with 2 layers of baking paper extending 5cm above rim Soak raisins and currants in boiling water for 5 minutes Drain and set aside Beat butter and sugar in a bowl until pale and creamy Add vanilla extract and eggs beating well after each addition Fold in almond meal flours and milk Stir in fruit and almonds until mixture is well combined Pour into cake pan Bake for 1 hour and 20 minutes or until a skewer inserted in the centre comes out clean Cool cake in pan for about 20 minutes before turning out onto a wire rack to cool completely Meanwhile prepare frosting Beat cream cheese icing sugar butter and vanilla essence with an electric mixer until smooth Use a serrated knife to cut cake into four layers Spread frosting over each layer then arrange on top of each other Spread sides with remaining frosting Decorate with white chocolate curls and fresh raspberries Serve Tip This cake can be prepared to the end of step 4 and frozen Make sure cakes are completely cooled wrap tightly in plastic label and freeze Thaw overnight and continue from step 5 to finish Nutritional Information Per Serve Share

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/whitechristmascake (2014-01-05)
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  • Woolworths - Choc hazelnut sponge
    1 and 1 2 cups Homebrand Plain Flour 3 4 tsp bicarbonate soda 2 x 200g Woolworths Select Dark Chocolate Block 1 2 cup hazelnut meal 180g unsalted butter softened 2 cups caster sugar 1 tsp vanilla extract 4 eggs separated 3 4 cup buttermilk 400ml pouring cream Chocolate curls to decorate Method Preheat oven to 180 Grease 2 x 20cm cake tins and line bases with baking paper Sift flour and bicarbonate soda together Grate 100g of chocolate reserve remaining into flour mixture Stir in hazelnut meal until combined Cream butter half of the sugar and vanilla in an electric mixer for 5 minutes until very pale and fluffy Add egg yolks one at a time beating well and scraping sides of bowl after each addition Fold in flour mixture alternately with buttermilk Transfer to a large bowl Clean and dry mixer bowl and beaters Beat eggwhites until soft peaks form Gradually add remaining sugar while beating until stiff peaks form Fold eggwhites into cake batter using a large metal spoon Divide mixture evenly between prepared cake tins Bake for 30 35 mins or until cake has shrunk slightly from sides of tin and top of cake springs back when gently pressed Cool for 20 minutes in pan then turn out onto a wire rack to cool completely Meanwhile break the remaining chocolate into pieces and place in a small saucepan with 150mls of the cream Stir over low heat until melted and smooth Cool completely Trim tops of cakes to level if necessary Whip remaining cream Place one cake layer onto a cake stand and spread with half of the chocolate ganache Top with whipped cream Spread remaining ganache over second cake layer and position on top of cake base Top with chocolate curls Serve Tip For an

    Original URL path: http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/chochazelnutsponge (2014-01-05)
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