1 Woolworths Crafted Range of Sourdough - Ancient Grains & Sprouted Seeds
2½ cups tomato soup
1 tsp olive oil
1 garlic clove, minced
1 shallot, diced
¼ cup parmesan, shaved
1 bunch basil
STEP 1: Lay the Woolworths Grains And Seeds Sourdough on a chopping board, then using a small sharp knife, cut a circular hole in the sourdough. Use your fingers to lift out chunks of bread and hollow it out until it resembles the shape of a bowl. Be careful to not pierce the bottom of the loaf.
STEP 2: With the chunks of sourdough you’ve removed from the centre, slice them into bite-sized pieces and lay on a baking tray.
STEP 3: Lay the hollowed out sourdough loaf next to the chunks of bread and put into the oven at 180C for 15 minutes.
STEP 4: While the bread is in the oven, place a saucepan on medium heat and add oil, shallot and garlic. Stir for 2 minutes.
STEP 5: Add the meatballs to the saucepan and cook for 8-10 minutes until evenly browned on the outside.
STEP 6: Add the tomato soup to the saucepan, then cover with a lid and allow to simmer for 5 minutes.
STEP 7: Once the soup has heated through, add basil leaves on top and stir once so they ever so slightly wilt.
STEP 8: Remove the sourdough from the oven and place on a serving plate with the bread chunks on the side. Add the meatballs and tomato soup to the hollowed-out centre, and then top with shaved parmesan.
STEP 9: Enjoy!
Trio Of Dips Sourdough
Spinach and Bacon Dip
150g bacon, diced
2 cups spinach
1 tsp garlic, minced
½ cup sour cream
1 tbsp mozzarella, shredded
Sweet Chilli Cream Cheese Dip
½ cup cream cheese
¼ cup sweet chilli sauce
1 tbsp chilli sauce
1 spring onion, sliced
1 tsp chilli flakes
1 tbsp coriander
Salt, to taste
Pepper, to taste
1 tsp chives
1 tsp sweet chilli sauce
1 tsp coriander
STEP 1: Lay the Woolworths Olive Sourdough Loaf on a chopping board, then using a small sharp knife, cut 3 circular holes in the sourdough. Use your fingers to lift out chunks of bread to hollow each hole out. The holes should be equal in size and have a wall between them to separate the dips — and be careful to not pierce through the bottom of the bread.
STEP 2: To make the bacon and spinach dip, place a frying pan over medium heat and then add shallot, garlic and bacon and fry until crispy. At the last moment, add spinach to wilt then add to a bowl.
STEP 3: To the bacon and spinach, add mayonnaise, sour cream and mozzarella, then stir and set aside.
STEP 4: To make the sweet chilli dip, add cream cheese, sweet chilli sauce, chilli sauce, spring onion and chilli flakes, then stir.
STEP 5: Add the bacon and spinach dip to the first hole in the bread, then add the sweet chilli dip to the second hold in the bread and leave the third one empty.
STEP 6: Place the filled Sourdough Olive Loaf on a baking tray, surrounded by the hollowed-out chunks of bread, then place in the oven at 180C for 15 minutes.
STEP 7: While the sourdough bakes, make the guacamole by adding avocado, shallot, lime juice, coriander, salt and pepper to a bowl, and then using a whisk stir vigorously to combine.
STEP 8: Once the Sourdough loaf has finished in the oven, remove it then fill the third hole with guacamole.
STEP 9: Garnish the bacon and spinach dip with chives, the sweet chilli dip with sweet chilli sauce and the guacamole with coriander.
STEP 10: Serve on a platter with toasted sourdough chunks surrounding it.
STEP 11: Enjoy!
Spaghetti Carbonara Stuffed Sourdough
For the Garlic Butter
100g butter, melted
4 cloves garlic, minced
1 tbsp parsley
For the Spaghetti Filling
1 tbsp olive oil
4 garlic cloves
1 cup bacon, diced
½ cup parsley
3 egg yolks
1 cup cream
½ cup parmesan, shredded
Salt, to taste
Pepper, to taste
STEP 1: Lay the Woolworths Sourdough Dark Rye Loaf on a chopping board, then using a small sharp, knife cut a circular hole in the sourdough. Use your fingers to lift out chunks of bread and hollow it out so it resembles the shape of a bowl. Be careful to not pierce the bottom of the loaf.
STEP 2: For the garlic butter, add butter, garlic, and parsley to a small bowl then stir to combine. Using a brush coat the inside of the sourdough loaf.
STEP 3: Add the sourdough loaf to a baking tray, then place in the oven at 180C for 10 minutes.
STEP 4: For the spaghetti filling, bring a large pot of water to the boil and then add spaghetti. Cook until al dente then drain and set aside in a bowl.
STEP 5: In a frying pan add olive oil, shallot, garlic and bacon, and cook until bacon becomes crispy. Add to the bowl with pasta.
STEP 6: In a separate bowl, add cream and egg yolks then whisk until combined. Pour over the spaghetti, and then add parmesan, parsley, salt and pepper, and use a pair of tongs to toss.
STEP 7: Remove the sourdough from the oven and add the spaghetti in to the hole in the centre. Place back into the oven for 10 minutes at 180C surrounded by the hollowed out chunks of sourdough.
STEP 8: Once the sourdough has had time to heat all the way through serve on a platter with toasted chunks beside it.
STEP 9: Enjoy!
Cheesy Pesto Sourdough Pull-Apart
1 Woolworths Crafted Range of Sourdough - White Loaf
1 cup basil
4 garlic cloves, minced
150g butter, melted
1 cup spinach
1 cup parsley
¼ cup pine nuts
1 tbsp olive oil
¼ cup parmesan, shredded
1½ cups mozzarella, shredded
STEP 1: Lay Woolworths White Sourdough Loaf on a chopping board and then, using a bread knife, cut slits in the bread lengthwise and then sideways to make cubes approximately 1 inch thick.
STEP 2: In a food processor, add basil, garlic, spinach, parsley, parmesan and pine nuts. Process on high to combine and slowly add in the olive oil to help blend. The mixture should form a chunky paste.
STEP 3: Add the pesto to a bowl and combine with melted butter.
STEP 4: Using a brush, run the pesto butter through the slits in the bread, ensuring to coat the entire interior surface.
STEP 5: Using your hands, stuff mozzarella cheese evenly through the slits so that the sourdough is filled throughout.
STEP 6: Cover the loaf in foil and bake in the oven at 180C for 15 minutes. Once the loaf has heated through, remove the foil and bake for a further 10 minutes uncovered to allow the sourdough to crisp up on the outside.
STEP 7: Serve on a platter and pull-apart to enjoy!