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The special alchemy only spinach and ricotta can provide shines from a simple medium of finger-friendly filo in a snack fit for tiny hands.

Air-fryer Spinach & Ricotta Rolls Recipe | Woolworths

multigrain bread, torn

Macro Organic frozen chopped spinach, thawed, excess liquid squeezed

0.5 tub Woolworths light smooth ricotta 375 grams

garlic, crushed

spring onion, finely chopped

filo pastry

extra virgin olive oil cooking spray

tsp sesame seeds

lemon,

Line a 5L air-fryer basket with baking paper. Process bread to make fine crumbs. Combine crumbs, spinach, ricotta, garlic and onion in a large bowl.

To make each cigar, place 1 filo sheet on a clean work surface. Fold in half, then in half again to form a 13x20cm rectangle. Spoon 2 tbs spinach mixture evenly along the shortest edge closest, leaving a 2cm edge at each end. Fold pastry over, then fold in ends and roll up to form a 8cm-long log. Repeat with remaining sheets and spinach mixture to make 8 logs in total. Spray tops with oil. Sprinkle with sesame seeds.

Place logs, seam-side down, in basket and cook in 2 batches at 200°C for 6-7 minutes or until cooked and golden-brown. Serve with lemon wedges.

A puree of white beans with garlic and stock becomes a sauce for pork and apple patties beside a salad of leaves and apple. 

Healthier Pork & Apple Patties with White-bean Puree Recipe | Woolworths

bread

continental parsley

Granny Smith apples

lean pork mince

Macro no-added-salt cannellini beans, drained, rinsed

brown onion, finely chopped

chicken stock

baby rocket leaves

Tear bread into pieces, then process to make fine crumbs. Transfer to a large bowl. Pick leaves from parsley, then finely chop half, reserving remaining leaves. Grate 1 apple, then cut remaining apple into matchsticks.

Add pork, grated apple, chopped parsley, egg and 1 garlic clove to crumbs and mix. Using damp hands, shape mixture into eight equal patties. Flatten. Spray with oil. Heat a large non-stick frying pan over medium-high heat. Cook patties for 5 minutes each side or until cooked.

Spray onion with oil. Heat a medium saucepan over medium heat. Add onion and remaining garlic and cook, stirring, for 2 minutes or until softened. Add beans and cook for 1 minute or until combined. Add stock and  cup water and bring to the boil. Reduce heat and simmer for 3 minutes. Remove from heat. Season. Process until smooth.

Toss remaining parsley, rocket and apple matchsticks in a large bowl. Spoon purée onto plates. Top with patties. Serve patties with rocket salad and lemon wedges.

Try our easy to follow Smoothie Fruit Cubes recipe. Absolutely delicious with the best ingredients from Woolworths.

Smoothie Fruit Cubes Recipe | Woolworths

fruit of choice (see tip)

Place fruit in a blender and blitz until smooth. Transfer to a small jug.

Pour mixture equally into a 12-hole (1 tbs-/20ml-capacity) ice-cube tray and freeze for 6 hours or overnight until set.

Transfer cubes to an airtight container and store in the freezer until required. (Once ready to use, place cubes in a blender with yoghurt and milk, then blitz until smooth.)

Try our easy to follow Raspberry & Peach Sorbet recipe. Absolutely delicious with the best ingredients from Woolworths.

Raspberry & Peach Sorbet Recipe | Woolworths

peaches

Woolworths caster sugar

cinnamon

5cm ginger, sliced

small ripe bananas, chopped, frozen

Line a baking tray with baking paper. Using a small sharp knife, cut a small cross in the base of each peach. Place peaches in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until skin begins to lift. Peel peaches, cut in half and remove stones, then chop. Place on prepared tray. Freeze for 2 hours or until firm.

Meanwhile, to create sugar syrup, place sugar, cinnamon stick and ginger in a small saucepan. Add 2 1/2 cups water and cook, stirring, over low heat, for 3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until reduced slightly. Remove from heat. Cool completely. Strain, then discard ginger and cinnamon stick.

Process raspberries, half of the banana and half of the sugar syrup until smooth. Transfer to a bowl. Clean processor, then process peaches, remaining banana and remaining sugar syrup until smooth. Pour half of the raspberry purée into a 2L (10-cup) loaf pan, then half of the peach purée on top. Swirl to create a marbled effect. Repeat with remaining raspberry purée and peach purée. Freeze for 6 hours or overnight until firm. Serve with extra raspberries.

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