Woolworths TASTE

How we cook now

“ Just as good with Woolies’ plant-based sausages instead of pork ”



Serves 2 to 4 EASY Preparation: 15 minutes Cooking: 35 minutes

Woolworths chunky vegetable
soup mix 1 x 700 g packet
olive oil 2 T
salt, to taste
Woolworths fresh chicken stock 2 cups
free-range chicken breasts 400 g
rosmarino pasta 100 g

1 Preheat the oven to 180°C. Place the soup mix onto a baking tray, drizzle with olive oil and season. Cover with foil and roast for 30 minutes. 2 Heat the chicken stock in a large saucepan. Poach the chicken in the stock until tender, about 7–10 minutes. Remove from the stock and allow to cool slightly, then shred. 3 Prepare the rosmarino pasta according to package instructions, then transfer the vegetables to the broth and add the pasta. Serve with the shredded chicken.


WINE: Woolworths Spier Chardonnay Light 2019

“ The good bacteria in the yoghurt act like yeast in the pizza dough”


Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes

flour 250 g
plain yoghurt 1 cup
Woolworths Italian tomato-and-herb
pizza sauce 1 x 375 ml carton
canned crushed tomatoes 200 g
garlic 1 T crushed
dried oregano 1 t buffalo mozzarella 240 g, thickly sliced basil 10 g sea salt and freshly ground black pepper, to taste olive oil, for drizzling

Preheat the oven to 200°C. Combine the flour and yoghurt to make a dough. Roll out on a well-floured surface. Press into a 30 x 20 cm floured baking tray and bake for 10 minutes. Spread the base with the pizza sauce, tomatoes, garlic and oregano. Top with the mozzarella and bake for a further 15–20 minutes. Top with basil, season and drizzle with olive oil. Try other toppings such

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