Wednesday, April 3, 2013

Mince & Vegetable Cups

Getting your kids to eat their veggies is easy with this mince recipe served in individual crisp bread cases.
15 millilitre olive oil
¼ cup Grated mature cheddar cheese
¼ Cup frozen peas
30 millilitre Tomato paste
1 Small baby marrow, grated
1 Small carrot, peeled, grated
200 gram lean beef mince
1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
12 Slices whole wheat bread
1.Preheat oven to 200°C.
2.Brush a muffin tray with oil.
3.Heat remaining oil in a non-stick frying pan over medium-high heat.
4.Add mince.
5.Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.
6.Add carrot and baby marrow.
7.Cook, stirring, for 3 to 4 minutes or until soft.
8.Add tomato paste and KNORR Spaghetti Bolognaise Cook-In-Sauce.
9.Stir to combine.
10.Bring to the boil.
11.Reduce heat to medium-low.
12.Simmer for 10 minutes or until liquid has evaporated.
13.Stir in peas and season with salt and pepper.
14.Use a rolling pin to flatten bread slices.
15.Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.
16.Use bread rounds to line base and sides of greased muffin holes.
17.Bake bread cases for 5 minutes or until crisp.
18.Spoon 2 tablespoons mince mixture into each bread case.
19.Sprinkle with cheese.
20.Bake for 12 to 15 minutes or until heated through.
21.Great for the kids!

Mushroom, Leek & Bacon Stuffed Chicken

This whole chicken stuffed with mushroom, leeks, bacon and thyme makes a delicious family roast for lazy weekend days.
1 Whole chicken
1 tablespoon olive oil
100 gram Button mushrooms, finely chopped
2 Bacon rashers, rind removed, finely chopped
1 Leek, finely chopped
1 Fresh breadcrumbs
1 tablespoon Chopped fresh thyme
1 Egg, lightly whisked
1 KNORR Roast Chicken Gravy
1.Preheat oven to 180°C.
2.To make the stuffing, heat the oil in a frying pan over medium-high heat.
3.Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden.
4.Transfer to a heatproof bowl.
5.Add the breadcrumbs, thyme, egg and KNORR Roast Chicken Gravy powder, and stir until combined.
6.Loosely fill the chicken cavity with the stuffing.
7.Place chicken in a roasting pan and drizzle a little oil over it.
8.Season with salt and pepper.
9.Sprinkle with thyme.
10.Roast chicken for 1½ hours at 180°C, until succulent and golden brown.

Butternut, Blue Cheese and Almond Risotto

This tasty risotto is made easy to prepare with KNORR Stock Pot - no more need to spend hours preparing a stock from scratch.
500 gram butternut, peeled and cubed
1 KNORR Vegetable Stock Pot
1 litre water
60 millilitre olive oil
1 onion, finely diced
1 Clove crushed garlic
500 gram Arborio rice (risotto rice)
250 millilitre White wine
5 millilitre Dried sage
25 gram Flaked almonds, lightly toasted
60 gram Blue cheese, crumbled
1.Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft.
2.Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth.
3.Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside.
4.In the meantime heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour.
5.Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear.
6.Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice.
7.Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup - this will take about 30 minutes.
8.When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese.
9.Serve immediately.

Mince and Potato Bake

A meaty twist on your normal potato bake that makes a filling and complete dinner!
1 onion, finely diced
15 millilitre sunflower oil
400 gram lean beef mince
6-8 Medium sized peeled potatoes, parboiled and cooled
1 sachet KNORR Savoury Mince Dry Cook-in-Sauce
250 millilitre Cream
350 millilitre water
1.Preheat oven to 180°C.
2.Heat oil in a pan and lightly sauté the onion until soft.
3.Add the beef mince and fry until well browned.
4.In the meantime slice the parboiled potatoes and place a layer into the bottom of an ovenproof casserole dish and top with some cooked mince.
5.Continue to build the layers and finish with a potato layer.
6.Empty the KNORR Savoury Mince Dry Cook-in-Sauce sachet contents into a jug and mix with the cream and water.
7.Pour the sauce over the layers and bake in a preheated oven at 180C for 30 minutes or until golden brown on top and the potatoes are soft.

Aromatic Couscous with Chicken and Apricots

Couscous is so easy to prepare and this fragrantly spiced version cooked in chicken stock and combined with chicken strips and roasted vegetables ensures you can serve it as a full meal!
1 KNORR Chicken Stock Pot
250 millilitre boiling water
5 millilitre Robertsons Coriander
5 millilitre Robertsons Cumin
2.5 millilitre Robertsons Paprika
2.5 millilitre Robertsons Cinnamon
65 gram Dried apricots, sliced
10 millilitre sunflower oil
250 millilitre Couscous
15 millilitre sunflower oil
600 gram Assorted roasting vegetables
1 tin chickpeas, drained
15 millilitre sunflower oil
500 gram chicken fillet, cut into strips
100 gram Halloumi cheese, cubed
1.Preheat oven to 200°C.
2.Place roasting vegetables in a oven proof roasting tray, drizzle with oil and cover with tin foil then allow to roast in the oven for about 30 minutes or until the vegetables are tender.
3.Place couscous into a bowl together with oil, sliced apricots and all the spices, give it a good mix with a fork to coat the grains in oil and to evenly distribute the spices.
4.Dissolve the KNORR Chicken Stock Pot in the boiling water then pour this over the couscous and cover immediately with cling film to allow the couscous to steam.
5.In the meantime heat the oil in a frying pan and fry the chicken fillet spices and cooked through and golden on both sides.
6.When the roast vegetables are ready mix this together with the steamed couscous, chickpeas and halloumi cheese.
7.Add the chicken strips and serve!



250g gewone sjokolade koekies
100g botter, gesmelt
2 teelepels gelatine
¼ koppie net gekookte water
1 eetlepel kitskoffiekorrels
375g roomkaas, by kamertemperatuur
½ koppie strooisuiker
300ml room
180g donker sjokolade , gesmelt

Smeer 'n 20cm ronde losboompan of gewone terbak.

Plaas koekies in 'n voedselverwerker en verwerk tot fyn krummels of rol fyn met koekroller . Voeg die botter by en pols tot goed gemeng. Druk mengsel oor die basis en kante van die pan. Verkoel vir 30 minute.

Intussen, in 'n beker, klits gelatien in die kookwater saam met die koffie, totdat dit opgelos is. Laat afkoel.

In 'n bak, met behulp van 'n elektriese menger, klop roomkaas en suiker saam tot glad. Klits room, dan die gelatienmengsel by , meng tot goed gemeng en romerig.

Gooi die helfte van die vulsel in die beskuitjiekrummelkors. Bedruip met die helfte van die gesmelte sjokolade, kolk met 'n toetspen tot marmer. Herhaal met die oorblywende vulsel en sjokolade. Bedek en verkoel oornag.
Nie geskik vir vries.