Corn Dog Bites

Ingredients:

1 cup flour...
1/4 cup cornmeal
1/4 cup sugar
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
8 viennas or sausages – cut into bite size pieces
Vegetable Oil

 

Directions:

Pour the vegetable oil into a saucepan – you need about 3cm of oil – heat oil - not too hot/
In a medium size bowl mix – 2/3 cup of flour, salt, cornmeal, sugar, baking powder, garlic powder, onion powder — mix. Slowly stir in milk
Place the rest of the flour ( 1/3 cup ) on a plate
Take each piece of hot dog and roll it in the flour ( this will help the cornmeal onto the dogs )
Place floured dog into the batter — make sure that there is no hotdog showing
Drop into the oil — it took about 3 minutes for each to fully cook
Once your corn dog bite is golden brown take it out of the oil and place on a paper towel
Serve with some ketchup
You could bake these bites ( I personally never have) but if you choose to place the battered bites onto a lined cookie sheet and place them in the oven at 180'C. Make sure to flip them after a few minutes

Cheesy Smoked Sausage and Potatoes Casserole

Ingredients

3 cups potatoes, peeled, boiled and cubed
500gr skinless smoked sausage (Russians)
4 Tbsp butter
4 Tbsp flour
2 cups milk
½ tsp salt
¼ tsp pepper
1/8 tsp paprika
250gr velveeta cheese cubed (die kan vervang word met Berg prossesed cheese)
½ cup shreded cheddar cheese

Directions

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
2. Preheat oven to 180 C
3. Place potatoes in a casserole. Add cooked meat and give it a gentle toss.
4. Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.)
Pour cheese sauce over potatoes and meat.
5. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

Turkish Delight

Turkse lekkers
Sowat 16 lekkers van 2 x 2 cm elk

 

 

Bestandele

• 12 gelatienvelle
• sowat 400 ml water
• 400 g (500 ml) suiker...
• 35 g (75 ml) mielieblom
• 1 ml sitroensuur (citric acid)
• 200 ml water
• 10 ml rooswater
• pienk voedselkleursel
• 50 g (105 ml) mielieblom
• 50 g (95 ml) versiersuiker
 

Instruksies

Week gelatienvelle vir sowat 5 minute in 400 ml water. Smeer pannetjie van 12 x 12 cm en sowat 5 cm diep met olie. Haal gelatienvelle uit water en druk water uit. Meng suiker, mielieblom, sitroensuur en 200 ml water in ’n kastrol. Verhit oor lae hitte totdat suiker opgelos is. Kook vir 7 minute en voeg rooswater en geweekte gelatien by. Meng tot gelatien gesmelt het. Kleur met ’n klein bietjie kleursel en gooi in gesmeerde pannetjie. Laat ’n bietjie afkoel voordat jy dit in die yskas sit tot gestol (so 4 uur). Dompel onderkant van pannetjie in ’n bak met warm water vir letterlik net ’n paar sekondes sodat lekkergoed loskom. Sif mielieblom en versiersuiker saam. Sny lekkergoed in blokkies of vorms van jou keuse. Rol lekkers in gesifte mielieblom en versiersuiker.

Wenk
As jy nie gelatienvelle in die hande kan kry nie, gebruik 30 ml korrelgelatien en los dit op in 50 ml water. Smelt die gelatien dan weer oor warm water en volg die resep

Mozzarella Stuffed Meatballs

Ingredients:
1 lb (500g) ground beef
1 lb (500g) ground pork or mild Italian sausage
1 cup breadcrumbs...
1 TBSP Italian seasoning (or your choice)
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb (250g) mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.
Serve over spaghetti or on top of a hoagi!!

 


Marinara Sauce Ingredients 2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) (875g) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
Salt and pepper, to taste

Directions
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

Multicolor Cakes

Mushroom and Onion Stuffed Roast Chicken

Ingredients

• 30 millilitre Olive oil
• ½ onion, finely diced
• 2 Cloves crushed garlic...
• 1 punnet sliced Button Mushrooms
• 30 millilitre lemon juice
• 30 millilitre Fresh parsley, chopped
• 15 millilitre Cream cheese
• 1.4 kilogram Whole chicken
• 1 KNORR BBQ flavour Cook-in-Bag
• 12 baby potatoes

 

Instructions

1. Heat the olive oil in a pan and sauté the onion and garlic on a low heat until soft
2. Add the mushrooms and cook until soft then remove from the heat and stir in the lemon juice, chopped parsley and cream cheese
3. Next, run your fingers between the skin and flesh of the chicken, starting with the breasts and ending up with the legs. Be gentle as you separate the skin from the flesh – you need to avoid ripping the skin
4. Spread the stuffing generously all over the flesh of the bird, securing it with the skin so that none runs out. It does help to tie the legs together
5. Place chicken into the KNORR BBQ Flavour Cook-in-Bag with the baby potatoes
6. Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently
7. Place the roasting bag on a baking tray and knot the bag loosely to seal then pierce the top of the bag 3 times with a knife and roast for 1 hour or until cooked
8. For a crispier skin, open the bag 15 minutes before the end of cooking
9. Serve with roasted vegetables and gravy

Curried Pancake Stack

Ingredients

15 ml Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes soaked in boiling water and then drained
15 ml Curry powder
30 ml Robertsons Spice For Mince
500 g Mince
2 Robertsons Bay Leaves
250 ml Water
50 ml Tomato Paste
250 ml Grated Cheddar Cheese
8 - 10 Pancakes

Instructions

Fry onion and Garlic Flakes for 2 - 3 minutes.
Add curry powder and Spice for Mince and fry for a further 2 - 3 minutes.
Add mince and fry until it changes colour.
Then add all remaining ingredients except the cheese and simmer for 30 minutes.
Layer pancakes with curried mince and cheese in alternate layers.
Sprinkle cheese on top of stack.
Place your stack under the grill till golden brown.


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Pancakes (serves 5 - 6)

Making your own pancakes from scratch is much easier than you might think! Use this easy recipe and bake pancakes slowly with a bit of butter on medium/low heat. Serve with either a savoury or a sweet filling – depending on your tastebuds.
Ingredients:

2 cups flour
2 eggs
2 tsp baking powder
2 ½ cups milk
½ cup oil or melted butter
½ tsp salt
1 tsp vinegar


 Method:

Sift dry ingredients together.
Add the liquids gradually.
Mix well.
Bake and enjoy.

Roasted Ranch Potatoes

Ingredients

2 pounds (1kg) potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon ...pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:

Preheat oven to 350F/180C degrees.
Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.
Remove foil. Raise oven temperature to 400F/200C degrees. Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish.
Great with a dollop of sour cream.

Asian Potato Salad

Serves 4-6

Ingredients

700g waxy or waxy/floury potatoes
1 bunch of spring onions, chopped
1  red onion, thinly sliced
125ml chopped coriander
125ml chopped mint
2 red chillies, seeded and sliced

Dressing
60ml lime juice
1 egg yolk
5ml sesame oil
100ml peanut oil
15ml rice vinegar
salt and pepper

 
Instructions:

Boil or steam potatoes with the skins on until they are tender.
Drain and leave to cool slightly, then cut them into quarters.
Combine with onions and herbs and chilli.

DRESSING: Combine 15ml of lime juice with the egg yolk and mix well. In a steady stream, add in the oils until mixture starts to thicken.

Add remaining lime juice, rice vinegar and mix well.

Season with salt and pepper.

Add to potatoes and toss to combine.

Garlic Parmesan Cauliflower

Ingredients

1 large head of cauliflower, cut into florets
4 large cloves of garlic, minced (I use a microplane)
1/4 Cup extra virgin olive oil
2 Tb fresh lemon juice...
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 Cup freshly grated parmesan cheese
 

Instructions

1. Preheat oven to 450f/230C degrees. In a large bowl, combine all the ingredients, except for the parmesan cheese. Mix well until all the seasonings are evenly distributed over the pieces of cauliflower. Pour the mixture evenly onto a large ungreased jelly roll pan and spread out so the cauliflower is in a single layer. This is very important so don't crowd your pan! Use two pans if you don't have a large enough pan to put it all on at once. Roast in the oven for 25 minutes.
2. Remove from the oven and sprinkle on the parmesan cheese. Put back into the oven for another 2-3 minutes. If you would like to serve this in a nice dish, transfer the cauliflower into a serving dish before adding the cheese, then put the pretty dish in the oven for the 2-3 minutes.

Herbed Chicken Meatballs on Spaghetti

Ingredients
• 500 gram Chicken mince
• ½ Onion, finely chopped
• 5 millilitre Crushed chillies...
• 5 millilitre Fresh thyme leaves, chopped
• 100 gram Carrots, grated
• 1 KNORR Home-style Meatballs Dry Cook-in-Sauce
• 250 millilitre Basil leaves
• 1 Garlic clove, crushed
• 2 tomatoes, chopped
• 10 millilitre Olive oil
• 250 gram Spaghetti, cooked
• 50 gram Parmesan cheese shavings

 

 Instructions
1. Place the mince, onion, chillies, thyme leaves, carrots, KNORR Fresh Ideas Homestyle Meatballs sachet contents and 100 ml water in a bowl and mix well.
2. Shape the mince into evenly sized balls and shallow fry in batches until golden brown.
3. Blend basil leaves, garlic and tomatoes and oil and toss through hot spaghetti.
4. Serve with meatballs and garnish with shavings of cheese.

Parseley Pancakes with fresh asparagus and cheese

Serves 4-6


BATTER  INGREDIENTS:
3 eggs; ...
handful of fresh flat-leaf parsley, roughly chopped;
pinch of salt;
180 ml (¾ c) flour;
250 ml (1 c) chilled soda water;
15 ml (1 T) oil

METHOD:
Mix together all the ingredients for the batter and refrigerate for at least half an hour. If the mixture seems too thick, thin it down with more cold soda water. Fry pancakes in the usual way in a very hot nonstick pan greased with cooking spray.

 



FILLING  INGREDIENTS:
250 g cream cheese, at room temperature;
20-24 fresh green asparagus spears, steamed;
200 g soft mozzarella cheese, sliced;
sea salt and freshly ground black pepper;
Italian Parmesan cheese shavings;
60 ml (¼ c) fresh cream

METHOD: 
Preheat the oven to 200˚C.
Spread a little cream cheese on each pancake. Top with 2 or 3 steamed asparagus spears and torn mozzarella shreds. Season to taste. Wrap up and place in a buttered baking dish. Top generously with Parmesan shavings and spoon over the cream. Bake for 10-15 minutes or until starting to brown and blister. Serve immediately.

Karamel Melktert

Genoeg vir 10-12 mense
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute...
Afkoeltyd: oornag
 

Bestandele

250 g Tennis-koekies, fyn gedruk
200 g botter, gesmelt
1,5 L (6 k) melk
200 g suiker
3 eiers
100 g meel
100 g mieliemeelblom
10 ml (2 t) vanielje-ekstrak
50 g botter
ekstra 250 ml (1 k) melk
1 boksie (90 g) karamel-kitspoeding
250 ml (1 k) room
1 blik (360 g) karamelkondensmelk
1 blok (90 g) melksjokolade


Instruksies

1 Meng die koekies met die gesmelte botter en druk dit in die bodem van ’n diep, vierkantige 30 cm-bak vas. Laat koel af tot benodig.

2 Verhit 1 L (4 k) van die melk met die suiker 10 minute in ’n groot mikrogolfbestande bak.

3 Klits die eiers, oorblywende 500 ml (2 k) melk, meel, mieliemeelblom en vanielje-ekstrak in ’n ander bak tot glad.

4 Meng die meelmengsel met die warm melk en mikrogolf 12 minute terwyl jy elke 2 minute roer tot die mengsel dik is. Klits die botter in en laat afkoel.

5 Klits die ekstra melk en kitspoeding saam. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.

6 Wanneer die vla afgekoel het, begin met die lae. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by. Rasper die sjokolade oor en verkoel oornag.

Traditional Dutch Pea Soup

Traditionally, this soup is very thick, and some Dutch folk believe it’s just ‘right’ when... your soup spoon stands up in the bowl! But thin it out with water if you like.  It’s a heart-warming and delicious meal.

Serves 6-8 Prep 25 min
Cook 1 hour 40 min + cooling
 
Ingredients

 2 cups (500ml) dried green split peas
10 cups (2.5L) vegetable stock
250g gammon or back bacon
6 large celery sticks, thinly sliced
4 large carrots, peeled and sliced
3 medium potatoes, peeled and chopped
2 onions, chopped
2 leeks, washed and sliced
salt and ground pepper
2 x 24cm rookworst or German
smoked sausages, sliced into 1cm thick pieces
stokbrood or French loaf, to serve

Instructions

1 Heat the peas, stock, gammon or bacon in a large saucepan over medium heat for about 50-60 minutes, stirring regularly. Skim off any foam that forms on top.
2 Remove the gammon or bacon, cool slightly, and slice into strips. Keep aside.
3 Add the celery, carrots, potatoes, onions and leeks to the soup and boil for about 30 minutes or until soft. Season.
4 Return the gammon or bacon to the soup with the rookworst or German sausages, and cook for about 5-10 minutes until hot and thick.

Luxury Spiced Rice Pudding

Ingredients

2/3 cup (160ml) milk
1 cup (250ml) cream
½ cup (125ml) Arborio rice, rinsed and drained...
1/3 cup (80ml) castor sugar
1 cinnamon stick
4 cardamom pods
3 star anise
1 tsp (5ml) vanilla essence
2 egg yolks
¼ cup sultanas


Instructions:

1 Preheat the oven to 160°C. Grease a 23cm x 16cm ovenproof dish.
2 Combine the milk, cream, rice, sugar, cinnamon, cardamom, star anise and vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the mixture just comes to a simmer. Remove from the heat and set aside for 15 minutes to infuse.
3 Discard the cinnamon stick, cardamom, and star anise. Stir in the egg yolks and sultanas, then pour into the prepared dish. Bake or 30 minutes or until the rice is tender and custard is set. Remove and set aside for 10 minutes to rest before serving.

Tip
If using regular rice, reduce milk to ½ cup (125ml) and cook for 40 minutes.

Tortilla Chicken Casserole

Makes 12 servings


Ingredients

8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz (590g) black beans
14oz (440g) canned corn
1 tsp chili powder
3 cups salsa ( a spicy sauce of tomatoes, onions, and hot peppers) (or your choice)
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded (or your choice of a good melting cheese)
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantro

 

Directions

Preheat oven to 350F/180C.
Spray a casserole dish large enough to fit tortillas.
Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened.
Mix in chili powder, remove from heat, stir in black beans and corn.
In a medium bowl, mix salsa and sour cream.
Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses.
Repeat 4 times, or until you reach the top of the casserole.

*NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes.
Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning.
Let stand for 10 minutes before serving.
Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.

Wortel Frikkadelle

1. Maak vyf wortels skoon en kook op saam met 1 uie met sout en peper na smaak.
2. Dreineer baie goed en mash
3. Rasper 2 wortels en voeg by mash mengsel en meng goed.
4. Klits 1 eier voeg by mengsel en meng goed. (jy ka...n ook 'n rooi soet rissie fynkap en byvoeg)
5. Maak klein balletjies en plaas in gesmeerde vuurvaste oond bak.
6. Ek sprinkel ook Paprika oor vir 'n dieper kleur.
7. Bak tot gaar in matige oond

 Lewer sowat 16 klein frikadelle.

Koeksisters

Makes 4 dozen


Dough:

1250g Sasko cake flour

½ Tbs salt

165ml baking powder

1 ¼ cups milk

1 ½ cups water

5 large eggs

62g butter or margarine, softened

Oil, for deep-frying



Syrup:

12 cups sugar

6 cups water

2/3 cups lemon juice

1 ½ tbsp cream of tartar

1 tsp caramel essence (optional)
 
Instructions
 

Sift the flour, salt and baking powder into a large bowl.
Whisk the milk, water and eggs together and add to the dry ingredients.
Mix to form a soft dough then knead thoroughly for 10 minutes, adding a little butter or margarine in every now and then.
Cover the dough with cling wrap and place in the fridge overnight.
Make the syrup by combining the sugar, water, juice, cream of tartar and caramel essence in a large pot and stir over low heat until the sugar is dissolved.
Boil the syrup for 10 minutes then allow to cool to room temperature.
Break off a fist-sized chunk of the dough and roll out into a long sausage on a lightly oil-greased surface, then using a rolling pin, roll out to about 10cm wide. Cut into 1cm strips.
Take each strip then roll into a sausage, twist the ends around each other to form a koeksister shape and pinch the ends closed.
Heat the oil to 180C then deep-fry the koeksisters, a few at a time, turning often to brown on all sides, until golden and cooked through.
Drain from the oil and immediately plunge into the room-temperature syrup, making sure to keep the koeksisters submerged so they soak up the syrup.
Drain the koeksisters from the syrup and allow to cool.
To keep your koeksisters crispy, store them in the freezer. Remove them from the freezer 15 minutes before you want to serve them.

Piesang en Vla Yskastert

Dis werklik die lekkerste yskastert wat 'nmens kry!
Die bolaag is die beste, want dis waar al die kondensmelk is.

(6 - 8 porsies)

Bestandele

1 liter melk
90 ml vlapoeier
90 ml suiker
1 pakkie (200 g) Tennisbeskuitjies
250 ml suurlemoensap
7 - 8 piesangs
2 blikke (385 g elk) kondensmelk
200 ml suurlemoensap
 
Instruksies:

Maak eerste die vla:
Verhit melk in 'n kastrol.
Meng vlapoeier en suiker en voeg 'n klein bietjie van die warmmelk by.
Meng tot 'n pasta.
Voeg pasta by die warmmelk en hou aan met roer tot die vla dik word.
Gooi vla uit in 'n bak en sit 'n stuk kleefplastiek bo-op.
Dit keer dat 'n vel vorm.
Jy kan nou 'n ronde bak van sowat 20 cm in deursnee of 'n vierkantige bak, ook van sowat 20 cm in deursnee, gebruik.
Doop die beskuitjies in die 250 ml suurlemoensap en pak een laag onderin die bak.
Sny piesangs in skywe en pak in 'n laag bo-op, gevolg deur nog 'n laag beskuitjies.
Gooi al die vla oor.
Pak nog 'n laag beskuitjies, wat ook in suurlemoensap gedoop is, gevolg deur nog 'n laag piesangs bo-op.
Meng kondensmelk met 200 ml suurlemoensap.
Soos jy roer, sal die kondensmelk dik word.
Smeer oor en plaas in yskas vir minstens 4 uur.

Moroccan Sweet Potato Stew

Betacarotene-rich sweet potatoes, whole-grain couscous and beans make this flavourful, low-fat one-dish dinner a winner

Serves: 4
Total Time: 35 min...



Ingredients

2 tsp olive oil
1 medium onion, chopped
3 cloves garlic, crushed
1½ tsp curry powder
1½ tsp ground cumin
¼ tsp ground allspice
1 can (410g) diced tomatoes
450ml chicken stock
1 cup chickpeas, rinsed and drained
1 large (450g) sweet potato, peeled and cut into 2cm chunks
340g baby marrows, thickly sliced
1 cup whole-grain couscous
2 tbsp chopped fresh mint leaves
salt and black pepper to season


Directions

In a large pan, heat oil on medium. Add onion and cook for 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin and allspice. Cook for 30 seconds.
Add tomatoes, stock, chickpeas and sweet potato. Cover and heat to boiling on medium-high. Reduce heat to medium. Cover and cook for 10 minutes. Stir in the baby marrows and cook, covered, for 10 minutes or until all vegetables are tender. Season to taste. Makes about 6¼ cups.
Meanwhile, prepare couscous according to instructions on label.
Stir mint into the stew. Spoon the stew over couscous to serve.

EACH SERVING About 1 507kJ, 14g protein, 70g carbohydrate, 5g total fat (1g saturated),12g fibre, 0mg cholesterol, 670mg sodium.

Mushroom Stuffed Chicken Breasts

For especially luxurious chicken, carefully add a splash of brandy to the mushroom pan once they’ve cooked

Serves: 4
Prep Time: 20 min

Ingredients

15g butter
150g portobello mushrooms, finely chopped
few fresh sage leaves, roughly torn
4 skinless chicken breasts
150g full-fat cream cheese (we used Philadelphia)
1 tsp wholegrain mustard salt and freshly ground black pepper
4 to 8 slices Parma ham



Directions

1. Preheat oven to 200°C.

2. Melt butter in a large frying pan over high heat and cook mushrooms for about 5 minutes, or until tender and any liquid has evaporated, stirring frequently. Add the sage and fry for a few seconds more. Set pan aside to cool.

3. As if they were rolls, keeping one side attached, slice chicken breasts in half horizontally. Open out like books and put between two sheets of greaseproof paper or cling wrap. Bash with a rolling pin to even out.

4. Stir cream cheese, mustard and seasoning into the mushroom pan. Split the mixture between the breasts, then close them up again.

5. Wrap one or two pieces of Parma ham around each breast to secure the stuffing, and put the breasts on a baking tray.

6. Cook breasts in the oven for 20 to 25 minutes until piping hot through the middle.

7. Serve with new potatoes and seasonal vegetables.



EACH SERVING (using four slices of ham) 1 800kJ, 27g fat (15g saturated), 0,2g carbohydrate (0,1g total sugars).

Green Thai Chicken Curry Pies

Your family will love the home-made taste of these green chicken curry pies - enough to feed four hungry tummies!

Serves: 4 - 6 | Preparation Time: 10 minutes | Cooking Time: 40 min...utes


Ingredients

1 tablespoon Peanut oil
1 tablespoon Green curry paste
400 millilitre Can coconut milk
1 KNORR Roast Chicken Gravy
4 Chicken breast fillets, cubed
800 gram Butternut, deseeded, peeled, cut into 2cm pieces
150 gram Baby spinach leaves
1 tablespoon Fresh lime juice
1 tablespoon Brown sugar
2 teaspoon Fish sauce
1 Egg, lightly whisked
1 Roll ready-rolled puff pastry, thawed
1 cup Rocket leaves, to serve

Instructions

Preheat oven to 200°C.
Heat oil in a large non-stick frying pan over high heat.
Add curry paste and cook, stirring, for 30 seconds.
Add chicken cubes and fry until lightly golden brown.
Add the coconut milk, KNORR Roast Chicken Gravy powder and bring to the boil.
Add the butternut and reduce heat to medium and simmer, uncovered, stirring occasionally, for 10 minutes or until tender.
Add the spinach, lime juice, sugar and fish sauce, and stir until spinach just wilts.
Remove from heat and set aside for 10 minutes to cool slightly.
Spoon the chicken mixture among four 250ml dishes.
Brush the edges of the dishes with egg.
Top each pie dish with a layer of pastry and lightly press the edges to seal.
Use a small sharp knife to trim any excess pastry and cut 2 slits in the top of each pie.
Brush the tops with egg.
Place the pies on a large baking tray and bake in preheated oven for 20 minutes or until golden and puffed.
Remove from oven and serve with rocket.

Chicken Fillet, Bacon and Rosemary Stew

Chicken and rosemary compliment each perfectly in this stew with a hint of smokiness from the bacon. And no need to worry to season or thicken at the end - Knorr Stew Granu...les does it all for you.

Serves: 4 | Preparation Time: 25 minutes | Cooking Time: 40 minutes


Ingredients

15 millilitre oil
1 onion, finely diced
1 Clove crushed garlic
125 gram Streaky bacon, chopped
400 gram Chicken fillet, sliced into strips
3 Carrots, peeled and sliced
350 millilitre water
45 millilitre KNORR Stew Granules
5 millilitre Dried rosemary

Instructions

Heat oil in a pot and gently sauté the onion and garlic until soft.
Add the chopped bacon and fry until the bacon is starting to become crispy.
Add the chicken fillet and brown well on all sides.
Add the carrots and water, stir well and bring to the boil then reduce heat and allow to simmer for 20 minutes with the lid on, stirring occasionally.
Add the KNORR Stew Granules and the rosemary, stir well and allow to simmer for a further 5 minutes.
Serve with rice or creamy mashed potato.

GEBRAAIDE PYNAPPEL MET GEKRUIDE BOLAAG

 

GEBRAAIDE PYNAPPEL MET GEKRUIDE BOLAAG

~ Die Nataniël Tafel DSTV

JY BENODIG

1 eetlepel botter
1 eetlepel water
1 eetlepel bruinsuiker...
2 ryp pynappels, geskil en in skywe gesny
½ koppie pekanneute
½ koppie pistastieneute
1 eetlepel druiwepitolie
1 eetlepel heuning
1 eetlepel roosmaryn, fyngekap
1 eetlepel salie, fyngekap
seesout
grofgemaalde swartpeper

METODE

Verhit botter, water en bruinsuiker in ‘n groot pan.

Braai pynappel tot dit net begin karamaliseer.

Skep in opdienbord.

Verhit olie en heuning in ‘n ander pan.

Kap neute (nie te fyn nie!).

Roerbraai vir 1 tot 2 minute.

Roer kruie by en verwyder van hitte.

Geur baie liggies met sout en peper en skep oor pynappel.

Banana Pancackes

 

 

 

ALL NATURAL PANCAKE RECIPE... NO PROCESSED ANYTHING!!

 

Ingredients:

 

- 1 ripe banana
- 2 whole eggs
 

 

Instructions:

That’s it.

Just mix together in a bowl and make sure the banana is all mashed.

Lightly oil pan.

On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done!

Serve and eat!

 

*Some advice would be to make them small so its easier to flip

Under 250 calories, nearly 14g of protein!

No processed anything!

These pancakes are gluten free, low calorie.

NICE!