Thursday, February 28, 2013

Acapulco Tuna Salad

Makes 4 servings


2 6-oz cans tuna, very low sodium
2 tbsp low-fat mayonnaise or regular mayonnaise made with olive oil
1 medium tomato, diced
1/2 small sweet onion, diced very finely
1 jalapeño, diced, seeds and spines removed
1 tbsp lime juice


Drain the water from the tuna and mix all the ingredients in a medium bowl.


Get started with Dr. Oz’s 3 Day Detox Plan with his easy Berries & Greens Breakfast Smoothie. We love how in this smoothie recipe Dr. Oz combines high antioxidant berries, with a lightly flavored green (spinach!), non dairy coconut milk, and a tasty and satiating tablespoon of coconut oil. The plant based protein powder addition keeps this breakfast smoothie vegetarian/vegan while adding much needed protein to help keep you full until lunch, as well as essential building blocks for muscle repair if you are exercising/weight lifting in addition to your detox. Of course, we recommend a high powered blender to quickly and easily break down fruit & vegetable cell walls for maximum absorption in the body and for the smoothest of smoothies, however we also offer tips on making this green smoothie in a regular blender. :)

Recipe type: Detox Smoothie

  • 2 cups coconut milk (or other non dairy milk/substitute)
  • 1 cup fresh or frozen berries (blueberries, raspberries, etc.)
  • 1-2 cups of spinach
  • 1 Tbsp coconut oil
  • 2 Tbsp plant-based protein powder
  • 2 cups Ice (less if using frozen fruit)

  1. Place all ingredients in the jar in order listed
  2. Blendtec: Press the SMOOTHIE Button
  3. Vitamix: Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 45 seconds or until smooth.

Studies have show that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus, and candida. Coconut oil can also positively affect our hormones for thyroid and blood sugar control. People who take coconut oil also tend to have improvements in how they handle blood sugar, for coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins. (Source: Dr Oz)

Anti-inflammatory Pain Relief Smoothie

Raspberry Energy Booster Smoothie

Alkaline Cleansing Smoothie

Apple Basil Vitamin Booster Smoothie

Strawberries and Cream Shake

Tropical Detox Smoothie

Vanilla Protein Cupcake Shake

Dr. Oz Detox Favorite Green Smoothie

Dr. Oz’s 3 Day Detox Plan includes his favorite green smoothie recipe (he calls it a shake, but really it’s a green smoothie). Again Dr. Oz combines high antioxidant berries (or you can substitute with tropical fruits such as mango or papaya), with a large amount of lightly flavored green (spinach!) and a non dairy milk. The spirulina, maca superfood, and plant based protein powder make this a pretty kick butt vegan green smoothie! As usual, we recommend a high powered blender to quickly and easily break down fruit & vegetable cell walls for maximum absorption in the body and for the smoothest of smoothies, however we also offer tips on making this green smoothie in a regular blender. :)

Recipe type: Detox Breakfast Smoothie

  • 1 cup almond milk
  • 3 cups spinach
  • 1 cup fresh or frozen blueberries (or raspberries, blackberries, mangoes, papaya)
  • 1 tbsp flax oil
  • 1 tbsp maca powder
  • 1 tbsp spirulina or e3live
  • 2 heaping tbsp plant-based protein powder
  • 2 dates or a few drops of stevia to taste

  1. Place all ingredients in the jar in order listed
  2. Blendtec: Press the SMOOTHIE Button
  3. Vitamix: Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 45 seconds or until smooth.

E3live is considered by renowned health authorities to be nature’s most beneficial superfood. Our E3Live AFA is a non-GMO heirloom variety. Physiologically, E3Live® helps restore overall body/mind balance in numerous ways. Its field of action simultaneously includes the immune, endocrine, nervous, gastro-intestinal and cardio-vascular systems. Nutritionally, E3Live® provides more than 65 vitamins, minerals, amino acids & essential fatty acids and is a rich source of chlorophyll.

Immune and Mood Booster Smoothie


A serious smoothie – there are few forces of nature that can compete and then you must fulfill the craving. What better way to do that than with the wonderful Dr. Furhman‘s chocolate green smoothie! Chocolate smoothie recipes are a great way to mix fruit and chocolate into a swirling combination of chocolatey-goodness. Make sure to use raw cocoa, not the processed/sweetened stuff. Dr Fuhrman adds spinach to assure that you get a bigger powerhouse of nutrients, but any greens will work.

Chocolate Smoothie
Serves: 3½ cups

  • ½ C. Soy milk (or other milk substitute)
  • ½ C. Pomegranate juice
  • 5 oz. Baby spinach, organic (about 4 cups packed)
  • 1 Banana, medium, peeled
  • 1 T. Cocoa powder, raw
  • 1 T. Flaxseed
  • 2 C. Blueberries, frozen

  1. Place all ingredients into the blender in the order listed and secure lid.
  2. Blendtec: Press the SMOOTHIE button.
  3. Vitamix: VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 1 minute, using the tamper to press the ingredients into the blades.

Dark Chocolate increases blood flow to the brain as well as to the heart, so it can help improve cognitive function. It also helps reduce risk of stroke. Dark chocolate contains several chemical compounds that have a positive effect on your mood and cognitive health. One is phenylethylamine (PEA), the same chemical your brain creates when you feel like you’re falling in love. PEA encourages your brain to release endorphins, so eating dark chocolate will make you feel happier.

Spinach is a powerhouse of nutrition rich in many vitamins and nutrients. Experts have identified at least thirteen different compounds in spinach that provide antioxidant and/or anti-cancer benefits. Spinach rich in calcium and magnesium, helps prevent osteoporosis. It is also an excellent source of iron, which is critical for women in menopause and for people who have anemia or chronic fatigue syndrome. Spinach contains vitamin E, which helps slow mental decline and memory loss.

Dr. Fuhrman's nutrient-packed "Skinny Shake"

Strawberries and pomegranate help to regulate your blood sugar and fill you up without packing on the pounds. Enjoy this summer treat from Dr. Fuhrman as a shake or make popsicles by pouring it into paper cups and popping them in the freezer.

Antioxidant phytochemicals:
  • Anthocyanins (the most abundant antioxidants in berries) provide antioxidant protection on their own, plus they increase the production of cells’ own antioxidant enzymes. A 1.5 cup serving of strawberries increased antioxidant capacity in the blood of human subjects, building protection against oxidative damage.
  • Pomegranate contains a unique antioxidant called punicalagin; it is the most abundant antioxidant in pomegranate, responsible for more than half of the antioxidant activity of pomegranate juice. Pomegranate juice has been found to reduce oxidative stress markers in healthy humans.
  • Ellagic acid, an antioxidant derived from berries and pomegranate interacts with a protein called Nrf-2 to increase expression of the body’s natural detoxification enzymes.
Anti-cancer effects:
  • Strawberry and pomegranate extracts slowed cell growth and induced cell death in human cancer cells from several cancer types.
  • Pomegranate and strawberries are both anti-angiogenic – strawberry extracts help to prevent growing tumors from acquiring a blood supply – preventing those tumors from receiving the nutrients that would allow them to grow larger.
  • Pomegranate is one of the few foods (mushrooms are another) that contain natural aromatase inhibitors – this means that they inhibit the production of estrogen, which can reduce breast cancer risk.
  • Strawberries and pomegranate have anti-inflammatory effects that may protect against cancer and other chronic diseases.
  • Patients with precancerous esophageal lesions ate strawberries each day for six months. The results were amazing – 29 out of the 36 patients in the study experienced a decrease in the histological grade of their lesion – this means that the progression toward cancer began to reverse, and the risk of the lesions becoming cancerous had decreased.
Cardioprotective effects:
  • Higher strawberry intake is associated with reduced risk of death from cardiovascular disease.
  • Human trials have found that daily consumption of strawberries decreases total and LDL cholesterol, and pomegranate phytochemicals reduce LDL oxidation (a contributor to atherosclerotic plaque development).
  • Strawberry and pomegranate phytochemicals have blood pressure-reducing properties.
  • In a study of patients with severe carotid artery blockages, after one ounce of pomegranate juice daily for one year, there was a 30 percent reduction in atherosclerotic plaque. In striking contrast, in the participants who did not take the pomegranate juice atherosclerotic plaque increased by 9 percent.
Anti-diabetes effects:
  • Strawberry and pomegranate phytochemicals have actions on certain digestive enzymes that can result in reduced glucose levels following a meal.
  • Ellagic acid, which can be derived from berries or pomegranate, reduced secretion by fat cells of an inflammatory molecule that is thought to contribute to insulin resistance.
  • Adding strawberries to a meal was shown to reduce the insulin response in overweight adults.

Beefy Goulash

The sweet paprika brings out the meatiness of the beef and the sour cream rounds off all the flavours!


30 millilitre KNORR Rich Beef & Tomato Soup
2 cups Water
1 tin (410 g) chopped tomatoes
1 Carrot, sliced
1 Potato, peeled and diced
½ cup Sour cream
45 millilitre Cooking oil
500 gram Stewing steak, cubed
2 Onions, chopped
1 clove garlic, crushed
1 Red pepper, chopped
15 millilitre Robertsons Paprika
15 millilitre Robertsons Mixed Herbs


In a large pot, heat oil and fry steak until brown. Remove and set aside.

Fry onions and garlic until soft.

Add red pepper, Robertsons Paprika and Mixed Herbs, and cook for 2 minutes.

Add steak, potatoes, carrots, tomatoes and water, and simmer for 60 minutes.

Mix the KNORR Rich Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew.

Simmer for 5 minutes and allow to thicken.

Add sour cream and stir through. Serve with rice or pasta.

Monday, February 25, 2013

West Coast Grilled Vegetable Pizza

These scrumptious grilled pizzas have toppings of avocado, fresh spinach, and goat cheese.

You can get creative with the selected dough as you will need to stretch it to whatever shape best fits your grill. It can be round, oval, or even free-form.

The easiest way to flip a large round of dough on a hot grill is to make it into two smaller pieces and using tongs and a spatula to turn them over.


3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound store-bought pizza dough, fresh, or thawed if frozen
2 plum tomatoes, thinly sliced crosswise
2 scallions, white and green parts separated, thinly sliced
1 log soft goat cheese, crumbled
Coarse salt
1 bag baby spinach
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar


1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.

2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.

3. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.

4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

Verdura Pizza Recipe

Created by Sandra Lee for the Food Network, this easy recipe takes a total of 24 minutes to make from preparation to oven to table. It will feed eight hungry people.

This recipe is very healthy and fairly low in fat and calories.

Try it once and you will find yourself enjoying it time and time again.



Cooking spray
1 (13.8-ounce) package refrigerator pizza crust dough (recommended: Pillsbury)
1/2 cup pasta sauce
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
2 teaspoons olive oil
1 (5.5-ounce) package crumbled goat cheese
1-1/2 cups baby spinach, washed
1 (6-ounce) jar artichoke hearts, quartered in marinade, marinade reserved (recommended: Progresso)
3/4 cup roasted red bell peppers, cut into 1/2-inch strips
2 tablespoons sliced ripe olives


1. Preheat oven to 450 degrees F.
2. Lightly spray the backside of a baking sheet with cooking spray. Unroll the pizza dough onto the sheet pan.
3. In a medium bowl, stir together pasta sauce, garlic powder, and oregano. Use a pastry brush to brush the top of the dough with olive oil. Spread the sauce over pizza dough leaving a 1/2-inch border. Top with goat cheese. Bake for 12 to 17 minutes.
4. In a large bowl combine the spinach with 2 tablespoons reserved artichoke marinade, artichoke hearts, red bell pepper strips, and olives. Toss together.
5. Remove pizza from the oven and top with veggies. Slice and serve.

Ham, Cheddar, and Apple Pizza Recipe

Created in 2012 by Kristen Evans Dittami for Family Issue, this pizza recipe will serve four hungry people and takes a total of 35 minutes to make from start to finish.

For this recipe, Granny Smith apples are the best to use because they hold their shape in the oven. You can also use Rome, Fuji or Gala apples as substitutes.
Try this recipe tonight.
You may never be the same again.


1  pound pizza dough, at room temperature
cornmeal, for the baking sheets
1/4  cup  honey mustard
8  ounces white Cheddar, grated (2 cups)
1/4 pound  thinly sliced ham
1 Granny Smith apple, thinly sliced
kosher salt and black pepper


1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the rounds with the mustard, Cheddar, ham, and apple; season with 1/4 teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.

Mom's Pizza Recipe

This easy and delicious pizza is a family favorite that has slowly but surely seeped into public awareness for all to enjoy.

Fine for any occasion, this recipe will require about a half hour to create from preparation to oven to table.

The dough can be made ahead of time and refrigerated until you are ready to use.

What are you waiting for?

Go out and shop for these ingredients today!

Enjoy your pizza.


6 cups sifted flour
2 tablespoons baking powder
1 tablespoon salt
1 cup Crisco
2 packages yeast, dissolved in 2 cups water


For the dough:

1. Mix these ingredients together. When you are ready to assemble the pizza, roll the dough out onto a cookie sheet or pizza pan. Use a baking sheet.
2. Preheat oven to 425 degrees and bake 30 minutes

For the pizza:

1 8-ounce can tomatoes
2 cans tomato paste
4 cloves garlic, minced
1 teaspoon each, basil and oregano
Salt and pepper to taste
Mozarella cheese shredded


1. Mix the tomatoes and paste together with the garlic. Spread on top of the pizza dough then sprinkle with herbs and seasoning.
2. Top with mozarella and bake at 425 degrees for 30 minutes.

Courgette & Ricotta Canneloni

Home-made cannelloni with ricotta, spring onions and lemon makes a tasty family feast.


Freshly Ground Black Pepper
1 Onion, chopped
50 gram Mozzarella cheese
1 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
30 millilitre olive oil
4 Courgettes, grated
2 Garlic cloves, crushed
1 Zest of 1 lemon
250 gram Ricotta cheese
250 gram Cannelloni tubes
4 Spring onions
2 tomatoes, chopped
400 millilitre water
1 Bunch Fresh Basil leaves


Preheat oven to 200°C.

Sauté onion in 20 ml oil until soft.

Add the courgettes and garlic and cook for 3 min.

Remove from the heat and stir in the zest, ricotta cheese and spring onions.

Season with black pepper.

Spoon this mixture into the cannelloni tubes and set aside.

In a small saucepan, heat remaining oil and add the tomatoes.

Cook until soft and add KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and cold water.

Bring to the boil and simmer for 5-10 min until thickened.

Season to taste.

Spread half the tomato sauce over the base of the baking dish and arrange stuffed cannelloni tubes over.

Pour the rest of the tomato sauce over and sprinkle with cheese.

Bake in the oven at 180°C for 30-40 min until the pasta tubes are cooked.
Garnish with basil leaves.

How to make Marshmallow Flower Cupcakes


Bag of mini marshmallows
Colored decorative sugars, divided by color into little seal-able sandwich baggies
Food scissors

Cut each mini marshmallow in half on a diagonal. you will end up with 2  'petals' from each marshmallow.

Place the 'petals' into a bag of decorative sugars, and give it a little shake. The sugars will only stick to the part of the marshmallow that was cut!

If you let them 'rest' for a few minutes, they will puff back up.

Carefully place your marshmallow 'petals' onto your cupcakes! They look great with little candies in the center, or pipe the center in with icing.

Hint: Using big marshmallows will give you a different look!

Grilled Fish Cutlets with a Tangy Salsa

This summery dish of grilled fish cutlets with a fresh, tangy salsa is one of our featured Pick n Pay recipes this month. You can use any sort of firm-fleshed fish cutlet, fresh or defrosted from frozen, and these can be cooked on a griddle pan, under your oven grill or on the braai. Don't forget to pop into Pick n Pay today to get all the ingredients you need!

Serve up this healthy fish dish in 30 minutes with a fusion of flavour using coriander and apricots.


700 gram Fish cutlets
Juice of ½ lemon
20 millilitre Fresh coriander, finely chopped
80 gram Soft apricots, chopped
½ Red onion, finely chopped
1 Medium yellow pepper, finely chopped
480 gram Plum tomatoes, seeded and finely chopped
2 Cucumbers, seeded and finely chopped
1 sachet KNORR Sweet & Sour Sauce
40 millilitre Olive oil
500 gram Boiled new potatoes or 200 g brown rice


Combine cucumbers, tomatoes, yellow pepper, red onion, apricots and coriander in a small bowl.

Add a squeeze of lemon juice.

Rub the fish cutlets with olive oil and the dry KNORR Sweet & Sour Sauce sachet contents.

Marinate for 30 min.

Place cutlets on a griddle pan or braai and cook until browned on both sides.
Serve fish with salsa and 500 g boiled new potatoes or 200 g brown rice.

Mexican Pasta

Dish up this pasta dish with a slight chilli kick while supporting your favourite soccer team.


400 gram Tin red kidney beans, drained
2 tablespoons olive oil
2 Onions, chopped
2 Baby marrows, diced
450 millilitre water
15 millilitre Stork Margarine
½ cup Frozen corn, thawed
1 KNORR Arrabiatta Pasta & Sauce
1 Tomato, chopped
1 pinch Robertsons Salt and Black Pepper to taste


In a frying pan heat oil. Sauté onions and baby marrow.

Add water and margarine, bring to the boil.

Stir in KNORR Arrabiatta Pasta & Sauce, cook for 8-10 minutes, stirring continuously.

Stir in the corn, kidney beans and tomato, season with salt and pepper.
Stir gently until heated through.
Serve in beautiful Mexican bowls with lime wedges.

Cinnamon Roll Pancakes


for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla


To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.

Friday, February 22, 2013

Red Velvet Cupcakes


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


Bushveld Sirloin Of Beef With Amarula Cream Sauce

Combine beef with Amarula for a taste sensation that will impress guests.


  • 1,5-2 millilitre Robertsons Freshly Ground Atlantic Sea Salt to season
  • 25 millilitre Amarula liqueur
  • 150 millilitre milk
  • 45 millilitre Olive oil
  • 60 millilitre Robertsons Freshly Ground Black Peppercorns
  • Beef sirloin roast
  • 250 millilitre Cream
  • 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce


  1. In a bowl mix the Robertsons Freshly Ground Black peppercorns, a little salt and the olive oil together.
  2. Rub all over the meat.
  3. Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
  4. Remove from heat and allow to rest.
  5. The fillet will continue cooking a little while resting, so don't be tempted to put it back in the oven.
  6. Place the cream, milk and KNORR Honey & Mustard Chicken Dry Cook-in-Sauce contents in a saucepan.
  7. Heat gently until sauce starts to thicken.
  8. Stir in the liqueur.
  9. Season to taste with Robertsons salt and pepper.
  10. Serve with the sliced fillet.

Basil, Lemon and Garlic Chicken Pasta


  • 1 KNORR Chicken Stock Pot
  • 2 tablespoons Robertsons Basil Paste
  • 2 tablespoon Olive oil
  • 4 Chicken breasts ,sliced into strips
  • 1 Garlic clove, crushed
  • Juice and zest of one lemon
  • 300 gram Penne, cooked
  • 8 Courgettes, sliced
  • 1 cup Cream
  • Grated Parmesan to serve


  1. Heat the oil in a large heavy-based pan
  2. Brown the chicken pieces, courgettes and garlic for about 5 minutes or until the chicken is cooked through
  3. Stir through the Robertsons Basil Paste, lemon juice, lemon zest, cream and KNORR Chicken Stock Pot
  4. Bring to the boil, reduce heat and simmer for 5 minutes
  5. Serve with penne and grated Parmesan.

Thursday, February 21, 2013

Tuna Apple Salad

Biltong Flat Bread

The perfect bread for a celebratory rugby braai.


  • 1 cup water
  • 400 millilitre White bread flour
  • 1 sachet KNORR Bacon & Onion Flavour Potato Bake
  • 10 gram Packet instant yeast
  • 100 gram Biltong, sliced and roughly broken up
  • 100 gram Flour for dusting


  1. In a bowl, mix together flour, yeast, KNORR Bacon & Onion flavour Potato Bake sachet contents and water to form a soft dough.
  2. Knead by hand for about 15 minutes or knead in a machine for 5 minutes.
  3. Place dough in a clean bowl and leave in a warm place to double in size.
  4. Once risen, knock back and add the biltong.
  5. Divide the mixture into 8 portions.
  6. Dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter.
  7. Dust off excess flour and place on braai for about 1 minute.
  8. Turn and cook the other side.
  9. Tip: Ensure the fire is not too hot or the bread will burn.

Cheesy Nachos Sticks

Get creative in the kitchen and surprise your children with these tasty home-made nacho sticks.


  • 10 Tortillas, cut into quarters
  • 250 millilitre grated Cheddar cheese
  • 125 millilitre Grated mozzarella cheese
  • Oil for brushing
  • 50 millilitre Tomato sauce
  • 125 millilitre Frozen peas and corn
  • 500 millilitre BBQ chicken, shredded
  • 1 sachet KNORR Mild Cheddar sauce
  • Red pepper slices for garnishing


  1. Preheat oven to 180°C.
  2. Prepare KNORR Mild Cheddar Sauce with 200ml boiling water and continue as per packet instructions.
  3. In a bowl mix together chicken and vegetables.
  4. Pour in the prepared KNORR Mild Cheddar sauce and tomato sauce and mix well.
  5. Warm some tortillas, just until flexible.
  6. Place a spoonful of chicken mixture along one long end of the triangle.
  7. Sprinkle with both cheeses (reserving 1/3 cup) and roll up the tortilla triangle ending with the point.
  8. Place the roll on a baking tray with the point underneath. Brush with oil and sprinkle with remaining cheeses.
  9. Bake at 180°C for 20 mins until crispy.
  10. Garnish with thin slices of red pepper to serve.


Curry Pesto Chicken

Curry powder, pesto and asparagus give this chicken dish an unusual but delicious flavour. Try it - you'll be back for more!


  • 15 millilitre Oil
  • 1 Onion, sliced
  • 6 Skinless chicken breasts, cubed
  • 1 teaspoon Curry powder
  • 250 millilitre Sour cream
  • 1 KNORR Creamy Pesto Packet Sauce
  • 1 tablespoon Finely chopped coriander
  • 100 gram Bunch asparagus, blanched
  • 125 millilitre Feta cheese, crumbled
  • 60 millilitre Salad seed mix


  1. Preheat oven to 180°C.
  2. In a frying pan heat oil.
  3. Sautè onion.
  4. Add chicken pieces and curry powder, continue frying until evenly brown.
  5. Remove from heat, add sour cream, KNORR Creamy Pesto Packet Sauce, coriander and asparagus.
  6. Mix together gently before pouring into a casserole dish.
  7. Sprinkle with feta cheese and top with seeds. Bake for 10-20 minutes until cooked.

Greek Chicken Feta Bake

This easy-to-make baked chicken and feta dish will impress family, friends and fans alike.


  • 500 gram Baby potatoes, halved
  • 6 Small chicken thighs on the bone, skin on
  • 1 KNORR Brown Onion Gravy
  • 1 teaspoon Robertsons Paprika
  • 2 Red onions, cut into eighths
  • 1 Red pepper, cut into strips
  • 1 Yellow pepper, cut into strips
  • 3 Garlic cloves, crushed
  • 2 tablespoon Olive oil
  • 1 teaspoon Robertsons Origanum
  • Robertsons Salt and Pepper
  • 200 gram Tin diced tomatoes
  • 12 Black olives
  • Chopped flat-leaf parsley
  • 250 millilitre Feta cheese, crumbled


  1. Preheat oven to 200°C.
  2. In a large pan of boiling water cook potatoes for 10 minutes.
  3. Drain and set aside to cool.
  4. Place chicken in a large baking dish.
  5. Sprinkle with KNORR Brown Onion Gravy and paprika.
  6. Add onions, peppers, garlic and potatoes.
  7. Drizzle with oil, sprinkle with origanum and season well.
  8. Bake for 30 minutes.
  9. Add tomatoes and olives, basting chicken with the juices.
  10. Cook for 15 more minutes.
  11. Serve sprinkled with parsley and feta cheese.


Dad's Biltong Mealie Bread

A must at any braai – and make especially with Dad in mind.


  • (15 ml) 1 tablespoon Baking powder
  • (250 ml) 1 cup Polenta
  • (185 ml) ¾ cup Corn kernels
  • (30 ml) 2 tablespoon Sour cream or plain yoghurt
  • 3 Eggs, lightly beaten
  • (250 ml) 1 cup Flour
  • 1 sachet KNORR Bacon Noodle Bake Dry Cook-in-Sauce
  • (185 ml) ¾ cup Milk
  • (60 ml) 4 tablespoon Oil
  • (125 ml) ½ cup Chopped biltong


  1. Preheat oven to 180C.
  2. In a bowl combine dry ingredients.
  3. Make a well in the centre.
  4. Add the eggs, milk, sour cream or yoghurt and oil, mix well.
  5. Stir in corn and biltong.
  6. Pour the batter into a greased 30x20cm baking tray.
  7. Bake for 30-35 minutes in a preheated oven.
  8. Cool slightly and then turn out on to a board.
  9. Cut into squares and serve.


Save More Sweet and Sour Chops

These sweet chops will not leave a sour taste in your mouth as they taste delicious and will cost you under R80 to feed your family.


  • 6 Kassler chops
  • 10 millilitre Mustard
  • 440 gram Tin pineapple rings, drained
  • 300 millilitre water
  • 1 KNORR Sweet & Sour Dry Cook-in-Sauce


  1. Preheat oven to 200°C.
  2. Place the kassler chops in an ovenproof dish in a single layer.
  3. Spread a little mustard onto each chop.
  4. Arrange pineapple rings over the chops.
  5. Mix 300ml water and KNORR Fresh Ideas Sweet & Sour Sauce in a jug and pour over the chops and pineapple.
  6. Bake covered for 50 mins until the sauce has thickened and the chops are cooked and tender.
  7. Serve with mashed potato and vegetables.


Cheesy Potato-Topped Tuna Pie

This dish is tasty and nutritious made with Spinach and Tuna and ideal for family weeknight meals.


  • 50 gram Stork margarine
  • 1 Red onion, sliced
  • 1 KNORR Chicken a'la King Dry Cook-in-Sauce
  • 500 millilitre cold milk
  • 150 gram Baby spinach leaves
  • 1 Can tuna, drained
  • The juice of 1 lemon
  • 700 gram Potatoes, peeled and chopped
  • 50 millilitre Milk
  • 5 millilitre Margarine
  • Salt and pepper to taste
  • 80 millilitre Grated Cheddar cheese
  • 6 Spring onions, chopped


  1. Make the potato mash by boiling potatoes in boiling salted water until cooked through.
  2. Mash potatoes together with the 50ml milk, 5ml Stork margarine, salt and pepper until smooth.
  3. Stir in grated cheese and spring onions and set aside.
  4. Melt margarine in a frying pan and fry onion until soft.
  5. Add milk to the pan then whisk in the contents of the sachet of KNORR Chicken a la King Dry Cook-in-Sauce until smooth and blended.
  6. Stir until mixture thickens.
  7. Remove from heat and stir in spinach, tuna and lemon juice.
  8. Spoon mixture into a baking dish.
  9. Spoon cheesy potato topping over the tuna and spread out evenly.
  10. Place under the grill until lightly browned.

Individual Spinach and Ricotta Tartlets

Good for your health and your pocket too, these spinach and ricotta tartlets make a great starter at dinner parties.


  • 150 millilitre grated cheese
  • Robertsons Salt & Pepper to taste
  • 1 roll frozen shortcrust pastry
  • 250 gram Spinach, chopped
  • 15 millilitre ROBERTSONS Dried Parsley
  • 60 millilitre Fresh mint leaves, chopped
  • 100 gram Ricotta cheese
  • 400 gram Can evaporated milk
  • 3 Eggs
  • 1 KNORR Roasted Vegetables Veggie Bake
  • 100 millilitre Roasted & salted pistachio nuts, roughly chopped


  1. Cut the pastry into 4 equal squares.
  2. Line the bases of 4 x 250 ml ramekins with the short crust pastry.
  3. Combine remaining ingredients, except the nuts and pour mixture into the quiche bases.
  4. Top with chopped nuts Bake at 180°C for 40 mins until set.
  5. Serve hot or cold with a fresh salad.


Chilli Peanut Chicken

Turn up the heat with this chilli chicken, green bean and peanut dish.


  • 5 millilitre Robertsons Crushed Chillies
  • 250 gram Green beans, trimmed and chopped
  • 1 Red onion, sliced
  • 600 gram Cubed chicken
  • 30 millilitre oil
  • 1 KNORR Chicken Casserole Dry Cook-in-Sauce
  • 1 Small packet peanuts
  • 100 gram Chopped coriander


  1. Heat oil and brown chicken in a hot frying pan.
  2. Add onion, green beans, and Robertsons Crushed Chillies and fry until tender.
  3. Add 1 sachet Knorr Chicken Casserole Dry Cook-in-Sauce and water according to packet instructions and simmer for 20 mins.
  4. Add peanuts and coriander and season.
  5. Serve with rice or Chinese noodles.
  6. Sprinkle with toasted sesame seeds (optional).


Italian Breaded Pork Chops

Make your own coating for these pork chops by combining bread crumbs with this delicious honey and mustard cook in sauce and parmesan cheese.


  • 3 Eggs, lightly beaten
  • 1 ½ cups bread crumbs
  • ½ cup Grated Parmesan cheese
  • 3 Tablespoons milk
  • 2 tablespoons olive oil
  • 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
  • 30 millilitre Fresh chopped parsley
  • 4 Pork chops


  1. Preheat oven to 160°C
  2. In a small bowl, beat together the eggs and milk.
  3. In a separate small bowl, mix the bread crumbs, KNORR Chicken Honey & Mustard Dry Cook in sauce sachet contents, Parmesan cheese, and parsley.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
  5. Heat olive in a large frying pan over a medium heat.
  6. Place coated pork chops in the frying pan, and brown for about 5 minutes on each side.
  7. Place the chops in an ovenproof dish and in the preheated oven, and cook 25 minutes.
  8. Serve with vegetables.


Bacon-Wrapped Pork Fillets with Apple Stuffing

Sage, walnut and apples give these pork fillets a decadent flavour.


  • 10 millilitre oil
  • 1 Red onion
  • 5 Robertsons Sage
  • 1 Red apple, cubed
  • 1 Green apple, cubed
  • 2 Whole pork fillets
  • 100 millilitre Walnuts, chopped finely
  • 1 pinch Robertsons Salt and Pepper to taste
  • 6 Rashers bacon
  • 1 Sachet Knorr Sausage Gravy


  1. Fry onion, apple and sage in a little oil until soft.
  2. Stir in walnuts and set aside.
  3. Slit the fillets down the length and divide the apple mixture evenly.
  4. Wrap the bacon around each fillet and secure.
  5. Place in the oven for 30 minutes and roast till cooked though at 180°C .
  6. Serve with brown rice, vegetables and KNORR Sausage Gravy prepared as per packet instructions.


Malay Mince Phyllo Pie

A tasty Malay mince with a crispy phyllo pastry topping perfect for weekday meals


  • 1 red onion, chopped
  • 1 Garlic clove, chopped
  • 2 Red peppers, chopped
  • 45 millilitre Stork margarine
  • 500 gram Mutton mince
  • 2.5 millilitre Robertsons Cumin
  • 2.5 millilitre Robertsons Thyme
  • 100 gram Dried apricots, halved
  • 1 KNORR Country Hot Pot Dry Cook-in-Sauce
  • 300 millilitre Water
  • 8 Sheets phyllo pastry
  • 50 millilitre Margarine, melted


  1. Sautè onion, garlic and peppers in Stork margarine over medium heat.
  2. Add mince and brown.
  3. Add cumin, thyme and dried apricots.
  4. Add sachet of KNORR Country Hot Pot and 300ml water and simmer for 20 minutes.
  5. Spoon the mince mixture into a round casserole dish.
  6. Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
  7. Place in the oven and bake at 200? until light golden brown.
  8. Be careful not to burn.

Mexican Chicken Pasta

Bring out the sombrero's brother! This spicy chicken pasta smacks of the typical flavours of Mexico.


  • 300 gram Pasta bows
  • 300 gram Cubed chicken
  • 20 millilitre Robertsons Mexican Seasoning
  • 30 millilitre Oil
  • 1 Red pepper, chopped
  • ½ Green pepper, chopped
  • ½ Yellow pepper, chopped
  • 1 KNORR Creamy Three Cheeses Sauce
  • 300 millilitre Milk
  • 1 Bunch spring onions, chopped


  1. Cook pasta in boiling salted water.
  2. Toss the chicken cubes in the Robertsons Mexican Seasoning and fry in oil until cooked.
  3. Add the peppers and fry for another minute.
  4. Prepare the sauce as per packet instructions however use 300ml boiling milk.
  5. Add the pasta to the chicken and pour the sauce over.
  6. Toss together well and sprinkle with spring onions before serving.

Sausage And Mushroom Savoury Crumble

Say goodbye boring sausages! Mushrooms, onion and parsley combine to make this crumble a firm favourite.


  • 115 gram Self-raising flour
  • 70 gram Stork margarine, cubed
  • 30 millilitre sunflower oil
  • 1 Red onion, peeled and chopped
  • 6 Pork sausages
  • 250 gram Mushrooms
  • 350 millilitre Milk
  • 1 teaspoon Robertsons Parsley
  • 1 KNORR Vegetable Stock Pot
  • Robertsons Salt and Freshly Ground Black Pepper


  1. Preheat oven to 200°C.
  2. In a pan heat oil.
  3. Add onion, sauté for 5 minutes until soft.
  4. Add the sausages and fry until brown. Slice the sausages into 4 pieces and return to the pan.
  5. Add mushrooms to the pan and fry for 5 minutes.
  6. Pour in the KNORR Vegetable Stock Pot, milk and parsley.
  7. Bring to a simmer and then cook for 2-3 minutes.
  8. Topping: In a bowl rub the Stork margarine into the flour, salt and pepper until it forms crumbs.
  9. Pour the sausage mixture into an ovenproof dish and crumble the topping evenly over the top.
  10. Bake for 30 minutes, or until the topping is a light brown.


Pork Chops In Orange Sauce



  • 4 Large carrots, cut into 2,5cm chunks
  • 4 Pork chops
  • 5 millilitre Extra virgin olive oil
  • 15 millilitre Dijon mustard with seeds
  • 200 millilitre Water
  • 250 millilitre Brown rice
  • 1 peck KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
  • 1 Small red onion, sliced
  • 200 millilitre Fresh orange juice


  1. Boil carrots until soft
  2. Prepare rice according to packet instructions
  3. Meanwhile, press each chop with palm of hand to flatten slightly
  4. Season both sides with the KNORR Fresh Ideas Chicken Honey & Mustard powder, reserving any left-overs
  5. Heat a heavy based frying pan on medium-high until hot
  6. Add oil, then pork chops in a single layer
  7. Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns
  8. Turn pork over and stir onion
  9. Cook for a further 4-5 minutes or until pork is cooked but not dry
  10. Transfer pork to a plate, leaving onion in pan
  11. Add mustard, orange juice, left-over contents from cook-in-sauce packet and water to the pan
  12. Cook, stirring occasionally until sauce thickens
  13. Divide pork, carrots and rice between 4 serving plates and spoon sauce over

All-in-One Bangers and Mash

It's back to the basics with this banger and mash recipe - but with a twist!


  • 250 millilitre frozen peas
  • 300 millilitre Water
  • 1 KNORR Country Hot Pot Dry Cook-in-Sauce
  • 2 Cans chopped tomatoes
  • 2 Garlic cloves, crushed
  • 1 Onion, chopped
  • 8 Beef sausages
  • 15 millilitre Olive oil
  • 4 Cups readymade mashed potato
  • Robertsons Salt and Pepper to taste
  • 50 millilitre Freshly chopped mixed herbs
  • 15 millilitre Stork Margarine


  1. Heat oil in a frying pan and cook sausages for about 8 minutes over medium heat until brown.
  2. Set aside.
  3. Add onion and garlic to the frying pan and cook until soft.
  4. Add sausages, tomatoes, sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and water to the frying pan and cook for 15 minutes until cooked through.
  5. Add the peas, seasoning and herbs and cook for a further 5 minutes.
  6. Pour into a casserole dish and top with mashed potato.
  7. Dot potato with Stork margarine and place under the grill to brown

Wednesday, February 20, 2013

Porter House Steak with a Chuncky Ranch Topping

Make your own ranch sauce to serve with grilled steak using cheese, onions, peppers and herbs. This great tasting mix can also be used to stuff jacket potatoes.


200 gram Good quality cream cheese
¼ Red onion
¼ Red pepper
60 millilitre KNORR Ranch Salad Dressing
20 millilitre Chopped fresh herbs
4 Porterhouse steaks


Place all ingredients in a food processor (except the steak) and process until thick and creamy.
Lightly brush the steaks with oil and grill until medium rare.
Serve steak with a dollop of chunky ranch cream cheese mix.
Serve with crispy potato chips and steamed green beans.

Baked Ravioli


Add colour and flavour to your broccoli and ravioli dish with a dollop of sour cream and heavy sprinkling of Cayenne Pepper.
1 Package ready made ravioli or any stuffed pasta of your choice
300 gram Fresh broccoli florets, steamed
1 Container sour cream
400 millilitre Milk
1 KNORR Garlic & Herb Potato Bake
2.5 millilitre Robertsons Cayenne Pepper
250 millilitre Grated mozzarella cheese
1.Place ravioli, and steamed broccoli in a baking dish.
2.Mix sour cream Milk and KNORR Garlic & Herb Potato Bake in a jug and pour over ravioli.
3.Sprinkle with Robertsons Cayenne pepper and mozzarella cheese.
4.Bake at 180°C for 20 mins until cheese is melted and golden.

Fiesta Mexican Meal


Combine the delicious flavours of garlic, KNORR Savoury Mince Dry Cook-in-Sauce and coriander, and you have the winning recipe for a Mexican meal to remember. Enjoy!
500 gram Beef mince
½ Pack lettuce
1 tablespoon oil
1 teaspoon Crushed garlic
125 millilitre water
1 sachet KNORR Savoury Mince Dry Cook-in-Sauce
400 gram Tin red kidney beans
1 Red onion
½ cup grated cheese
5 Teaspoons coriander
125 millilitre Sour cream
1 cup Nacho chips
1.In a frying pan heat oil.
2.Brown mince and add garlic.
3.Stir in the contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce, water and beans, mix well cooking for 20 minutes.
4.Add coriander and season to taste if necessary.
5.Place lettuce on to a plate.
6.Top with beef mixture, then cheese, onion and sour cream.
7.Season with salt and pepper and serve with corn chips.

Crunchy Drumsticks


100 millilitre KNORR Italian Vinaigrette Salad Dressing
125 millilitre Melted margarine
2 millilitre Crushed garlic
2 millilitre Robertsons Black Pepper
60 millilitre Parsley
200 millilitre grated cheese
5 millilitre Salt
250 millilitre Puffed rice cereal
8 Chicken drumsticks


Crush puffed rice cereal and mix with salt, cheese and seasonings.
Mix margarine and KNORR Salad Dressing together and dip the chicken pieces into margarine mixture and then into puffed rice mixture.
Place skin side up on a baking tray and bake at 180°C for 1 hour.
Serve with fresh veggies and hash browns.

Hot 'n Tasty Mutton Curry


1 red onion, chopped
15 millilitre oil
5 millilitre Curry powder
2 millilitre Chilli powder
1 Star anise
600 gram Lamb, cubed
3 Medium potatoes, peeled and cubed
½ Cup frozen peas
4 Curry leaves
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 millilitre water
8 Rice and/or poppadoms to serve


Sauté chopped onion in oil, add curry powder, chilli powder and star anise and fry for 1 minute.
Add meat and brown.
Add potatoes, peas and curry leaves.
Mix sachet contents with 400 ml cold water.
Pour over the browned meat and veggies.
Bring to the boil, stirring often.
Cover and simmer for 1 hour.
Serve with rice and/or poppadoms.

Cider and Apple Chicken Casserole

The old fashioned flavours in this casserole make a really delicious comfort, country-style dish!


125 millilitre Cream
300 millilitre Cider
125 gram Button mushrooms, sliced
2 Green apples, peeled, cored and cubed
1 Onion, finely sliced
15 millilitre Stork margarine
15 millilitre Cooking oil
6 Chicken thighs
125 millilitre Milk
1 KNORR Honey and Mustard Sauce


Preheat oven to 200°C.
Place chicken thighs in a roasting tray and season with salt and pepper.
Roast in the oven for 30-35 minutes.
In the mean time heat cooking oil and margarine together in a large pan and fry the sliced onion until soft.
Add the cubed apples and mushrooms and fry for 10 minutes, stirring occasionally until the apples and mushrooms have started to soften.
Add the cider, bring to the boil and allow to cook until reduced by half.
Add the cream and milk and stir in the contents of the sachet of KNORR Chicken, Honey & Mustard Cook-in-Sauce.
Allow to simmer for 5 minutes stirring constantly.
When the chicken thighs are roasted remove them from the roasting tray and place them into the pan together with the sauce.
Allow to simmer for a further 5 minutes to absorb the flavour and serve with rice or mashed potato.

Winter Spinach Soup

There's nothing like a hot bowl of soup on a cold winter night! Warms you down to your toes with flavorful broth and bunches of great vegetables complementing fresh spinach. Simple and delicious!

2 teaspoons olive oil
1 shallot, minced
1 cup onion, diced
3 stalks celery, sliced
1 ½ cup potatoes, diced
6 cups water
1 cup green beans, sliced in 1 inch pieces
4 cups fresh baby spinach
3 tablespoons parmesan, powdered
1 tablespoon vegetable base
½ teaspoon Worcestershire Sauce
1 teaspoon sea salt
Dash pepper

In soup pot sauté shallots, onions and celery in oil until tender crisp.

Add potatoes, green beans and water, base and spices. Simmer 20 minutes.

Add spinach. Simmer another five minutes.

Cool slightly and add powdered parmesan and serve.

Serves: 4

Total cooking time: 45 minutes

Mouth Watering Chicken Lasagne


250 millilitre grated Cheddar cheese
250 gram Tub cottage cheese
10 Green lasagne sheets
15 millilitre oil
250 gram Sliced mushrooms
200 millilitre cold milk
200 millilitre cold water
500 gram Chicken Fillet, Cubed
1 KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce
10 millilitre Thyme, chopped


Heat oil in a large frying pan and brown chicken.
Add mushrooms and fry for 5 min.
Mix contents of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce sachet with 200 ml milk and 200 ml water and add to the chicken, together with the thyme.
Allow to simmer for 5 minutes, stirring.
Layer the chicken and mushrooms between lasagne sheets.
Spread a tub of cottage cheese over the top and sprinkle with cheese
Bake at 180°C for 30-40 min until the pasta is cooked.