A classic pantry staple made in Queensland.
Ingredients:
Vinegar (Water, Vinegar)
Allergens: N/A
Storage Advice: Store in cool dry conditions.
Nutritional Information:
| Servings per package: 100 Serving size: 20 mL (approx. 1 tablespoon) |
||
|---|---|---|
| Avg. Qty. Per Serving | Avg. Qty. Per 100 mL | |
| Energy | 3kJ | 57kJ |
| Protein | 0.01g | 0.1g |
| Fat, total | 0g | 0g |
| - saturated | 0g | 0g |
| Carbohydrate | 0g | 0g |
| - sugars | 0g | 0g |
| Sodium | 1mg | 5mg |
To prepare yeast, place 100ml lukewarm water in a small jug, add a pinch of sugar, then sprinkle over yeast. Stir to combine and stand for 10 minutes or until foamy. Place flour and 1 tsp salt in a bowl, stir in yeast mixture, olive oil and 250ml lukewarm water until a dough forms, then
Place tomatoes on a baking paper lined oven tray, and drizzle with 1 tablespoon of olive oil and balsamic vinegar. Roast at 180°C for 15 minutes. Bring a large pot of salted water to the boil. Cook spaghetti in boiling water until just al dente. Meanwhile, heat 2 tablespoons olive oil in a sauté pan. Add