Woolworths Catalogue - 1.12.2019 - 31.12.2019 - NO LONGER VALID *

Woolworths Catalogue

1.12.2019 - 31.12.2019 - NO LONGER VALID *

1 ... 96 ... 156
Woolworths catalogue  - 1.12.2019 - 31.12.2019. Page 96.
1 ... 96 ... 156

Scroll through this Woolworths catalogue valid from 1.12.2019 to 31.12.2019 to see the latest deals. On 156 pages of the current weekly catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to Woolworths, don't forget to look through the entire catalogue from page 1 to page 156. If you want to shop smart and save on your next shopping trip to Woolworths, don’t miss the latest weekly catalogue full of amazing prices and wonderful sales. Come back to Au Catalogues every day to make sure you don’t miss out on great specials offered by your favourite retailers.

FRUIT & NUT ICE-CREAM PUDDING a small heatproof bowl over a small pan of simmering water (ensuring bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool and thicken slightly 6 Turn pudding onto a serving platter. Carefully remove plastic wrap. To serve, drizzle over chocolate topping, and decorate with toffee cherries and until mixture thickens slightly. With motor running, gradually add gelatine mixture, beating until just smooth. Pour cream mixture over Prep 30 mins cooling freezing Cook 15 mins Serves 8 base in pan. Refrigerate for 3 hours or until set LS 5 Remove cheesecake from pan and place on a serving platter. Top with fruit and drizzle over jam. Scatter cup mixed dried fruit with glacé cherries ½ cup dried cranberries, chopped 4 cup finely chopped dried figs cup sweet marsala wine 2L vanilla ice-cream over mint and serve. mint leaves. NUTRITION Per serve: 8g protein, 29g fat (14g sat fat), 77g carb, 66g sugars, 4g dietary NUTRITION Per serve: 7g protein, 36g fat (21g sat fat), 32g carb, 25g sugars, 2g dietary fibre, 100mg sodium, 2565KJ (615 cals) fibre, 235mg sodium, 2005KJ (480 cals) 200g good-quality white chocolate, chopped 2 cup natural almond slices, toasted PLUM & ALMOND CHEESECAKE AFFOGATO TRIFLES cup pistachio kernels, chopped Prep 15 mins Makes 6 1 tsp Woolworths vegetable oil Prep 30 mins+ chilling + cooling Cook 20 mins Serves 12 mint leaves, to serve toffee cherries 300g gingerbread biscuits, broken into bite-sized pieces 175g plain digestive biscuits ½ cup flaked almonds, toasted cup caster sugar 5 cherries with stems 100g unsalted butter, melted 3 tsp gelatine powder 500g cream cheese, softened ½ cup firmly packed brown sugar 1L vanilla ice-cream, slightly softened 1 cup hot freshly brewed espresso cup thickened cream, whipped 1 tsp Woolworths cocoa powder 1 Combine dried fruits and wine in a medium saucepan. Heat over low heat until wine just starts to simmer. Remove from heat. Cool completely. 2 When fruit mixture is almost cool, 300ml Woolworths thickened cream 4 cup almond liqueur (optional) 2 white nectarines, destoned, sliced 1 Layer biscuits and ice-cream into 6 x 12-cup-capacity serving glasses. Pour coffee evenly over each. Top with cream and dust remove ice-cream from freezer to soften slightly. Line an 8-cup-capacity pudding basin with plastic wrap. 3 Transfer ice-cream to a large bowl. Stir in half the chocolate, fruit mixture and nuts until combined. Spoon mixture into basin. Cover with plastic wrap. Freeze overnight. 4 To make the toffee cherries, 2 plums, destoned, sliced cup apricot jam, warmed, strained mint leaves, to serve with cocoa. Serve. NUTRITION Per trifle: 7g protein, 27g fat 1 Line base and side of a 23cm round (17g sat fat), 59g carb, 37g sugars, 1g dietary springform pan with baking paper. fibre, 180mg sodium, 2115kJ (505 cals) 2 Process biscuits and almonds in a food processor until mixture combine sugar and 4 cup hot water in a small saucepan over medium low heat. Cook for 3 minutes, stirring, or until sugar dissolves. Increase heat to high. Bring mixture to the boil and cook for 8 minutes, without stirring, or until mixture turns golden. Set aside for 1 minute or until bubbles have resembles breadcrumbs. Add butter and process to combine. Press biscuit mixture evenly over base of pan. Refrigerate for 20 minutes. 3 Meanwhile, place 4 cup boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 minutes to cool. subsided. Hold a cherry by the stem and dip into hot toffee to coat. Lift out of toffee and hold over pan until the 'tail' is firm. Lay on a baking paper-lined tray. Repeat with remaining cherries and toffee. 5 When ready to serve, place remaining chocolate and oil in 4 Using an electric mixer, beat cream cheese and sugar in a bowl for 5 minutes or until light and fluffy Add the cream and almond liqueur, if using, and beat for 2 minutes or woolworths.com.au 96

Woolworths specials

Most popular catalogues