women

Sandwich Prego Roll

Heat 2T olive oil, ½ cup red wine, 2 crushed garlic cloves and 1 chopped chili in a saucepan over a high heat. Add 2 roughly chopped medium-sized tomatoes and cook for 10 minutes until the sauce starts to thicken. Meanwhile, heat 1T olive oil in a large pan. Sear 4 beef rump steaks in the hot oil until well browned on both sides, transfer to a chopping board and leave to rest for a few minutes. Toast 4 slices French loaf in a hot pan until golden, then spread with Woolworth’s onion marmalade. Top with a seared rump steak and a generous spoonful of sauce.

Serves 4

Fat-Conscious, Dairy-Free

Description: Sandwich Prego Roll

Sandwich Prego Roll

Bacon, Mushroom And Barley Soup

Cook 100g barley in salted boiling water until al dente. Fry 125g bacon in a dry pan over high heat until crisp. Remove from the pan, then heat 1T olive oil and butter in the same pan and fry 125 g sliced mushrooms until golden. Add 1 crushed garlic clove, 2 bay leaves, 6 sprigs thyme, a dash of sherry and 1 liter liquid chicken stock. Simmer for 15 to 20 minutes. Gently stir the cooked barley into the soup and season to taste. Serve hot, topped with the crispy bacon.

Serves 4

Fat-Conscious

Ostrich Meatballs With Roasted Red Peppers And Salsa Verde

Preheat the oven to 200*C. Halve 3 red peppers lengthways and remove the seeds. Rub each half with olive oil and roast, skin-side up, for 20 to 30 minutes, or until the skins start to blister. Transfer to a bowl and cover with cling film. When cool, remove the skins. Combine 500 g ostrich mince, 1T chopped preserved lemon, 1 finely chopped leek, 1T harissa paste, 1T thyme, 2 T chopped coriander and 11 salt in a mixing bowl. Add 1 lightly beaten free-ranae egg and stir well. Roll into golfball-sized meatballs and chill for 10 minutes. Heat 1T olive oil and 1T butter in a large frying pan over a high heat. Gently fry the meatballs until brown, transfer to an ovenproof dish and bake for 7 to 10 minutes. Blend 2 cloves garlic and the juice of 1 lemon with 1 cup mixed parsley, coriander and baby spinach in a food processor. Slowly add ½ cup good-quality olive oil in a steady stream and season. Serve the roasted peppers and meatballs with a drizzle of salsa verde and toasted pita breads.

Serves 4

Fat-Conscious

Panna Cotta With Caramel

Prepare 1 x 60 g pack Woolworths vanilla-flavored panna cotta mix according to the package instructions. Melt 50 g white sugar in 1T water in a saucepan. When the sugarturns caramel in colour, remove from the heat and drizzle over the panna cotta. Garnish with fresh fruit.

Serves 4

Wheat- And Gluten-Free

Description: Panna Cotta With Caramel

Panna Cotta With Caramel

Belinda Mlller-Douglas's Parmagiano Regiano Sherry And Cream Sauce

Heat 1T olive oil and a knob of butter in a large pan and fry 250 g sliced white mushrooms until browned. Add ¼ cup sherry and reduce. Add 1 cup cream and simmer for 5 to 10 minutes, then season with salt and white pepper. Before serving, add 50 g Parmesan shavings. Spoon over rare beef fillet or chicken breasts and wilted baby spinach. Serves 4

Wheat- And Gluten-Free

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