Home Made Vitamin Water

Garlic & Rosemary Roast Chicken with Creamy Spinach

 

 

Ingredients:

 

•             1.3 Kilogram Whole chicken, cleaned

•             1 KNORR Garlic & Rosemary Cook-in-Bag

•             30 Millilitre Margarine

•             ½ onion, finely chopped

•             1 Clove crushed garlic

•             100 Gram Cream cheese

•             4 Bunches spinach, trimmed and cleaned

•             125 Millilitre Milk

•             1 KNORR Vegetable Stock Pot

 

 

 

Instructions:

 

Preheat oven to 180C

Place the whole chicken into the KNORR Garlic & Rosemary Cook-in-Bag

Sprinkle the seasoning mix inside the bag, hold the bag closed and roll gently

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

For a crispier skin, open the bag 15 minutes before the end of cooking

While the chicken is cooking begin to prepare the creamy spinach

Bring a large pot of salted water to the boil

Add the spinach and cook until just wilted then drain in a colander and rinse under cold water until cool

Squeeze as much water out of the spinach as possible and set aside

Heat the margarine in a pan and gently fry the onion and garlic until soft but with no colour

Stir in the cream cheese, milk and KNORR Vegetable Stock Pot until smooth and melted

Stir in the spinach then allow to simmer for 5-10 minutes until the mixture thickens

Carefully remove the chicken from the cooking bag, portion and serve with creamy spinach

 

 

 

 

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Lamb Akni

 

Akni is a spicy one-pot Indian rice wonder made with meat - either lamb, chicken or mutton with flavours resembling that of a breyani.

 

Serves: 2 - 4| Preparation Time: 35 minutes | Cooking Time: 60 minutes

 

Ingredients

• 15 millilitre sunflower oil
• 2 Onions, finely chopped
• 500 gram Cubed lamb pieces
• 5 millilitre Crushed ginger
• 5 millilitre Robertsons Cumin
• 1 box KNORR Rice Mate Mild Breyani
• 3 Potatoes, peeled and cubed
• 1 litre water
• 1 Green chilli, deseeded and chopped
• 30 millilitre Plain yoghurt
• 30 millilitre Chopped, fresh coriander

Instructions

1. Heat oil in a large pot and fry the onions until soft and golden
2. Add the lamb, chilli, crushed ginger, cumin and sachet of seasoning mix found inside the box of KNORR Rice Mate Mild Breyani
3. Cover the pot and cook over a medium heat stirring occasionally until the meat is well browned
4. Add the sachet of uncooked rice (found inside the box), potatoes and water and stir well
5. Bring to boil stirring occasionally then reduce the heat and allow to simmer covered on a low heat stirring frequently for 25 minutes until the rice is cooked
6. Stir in the yoghurt and chopped coriander
7. Remember the rice will continue to soften on standing
8. Tip – the lamb can be replaced with chicken if preferred!

 

Crunchy Chicken Stir-Fry

 

A sizzling hot chicken stir-fry bursting with flavour makes a healthy dinner option!

Serves: 2 - 4| Preparation Time: 20 minutes | Cooking Time: 25 minutes

 

 

Ingredients

 

• 400 gram Chicken breast fillet, sliced into thin strips
• 5 millilitre Ground ginger
• 2 millilitre Ground coriander
• 1 millilitre Ground cinnamon
• 6 Spring onions, chopped
• 30 millilitre sunflower oil
• 250 millilitre Bean sprouts
• Toasted cashew nuts to garnish
• 1 Sachet KNORR Chicken Noodle Soup
• 200 millilitre boiling water
• 15 millilitre soy sauce
• 10 millilitre Honey
• 2 Sticks celery, sliced
• 125 millilitre Apple juice

Instructions

1. Rub the spices into the chicken and set aside for 15 minutes.
2. Add boiling water to the contents of the sachet of KNORR Chicken Noodle Soup and leave to stand for 15 minutes.
3. Heat the oil in a pan and lightly brown the chicken strips
4. Add the celery, spring onion and bean sprouts and stir-fry for a few minutes
5. Add the remaining sauce ingredients to the soup mixture and stir well
6. Pour the sauce over the chicken and vegetables and simmer until slightly thickened
7. Top with the toasted cashew nuts and serve immediately

 

Savoury Mince with Baby Marrow & Rosemary

 

This savoury mince recipe is tasty and full of flavour.

Serves: 4 | Preparation Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

• 3 millilitre Chopped fresh rosemary
• 500g beef mince
• 1 red onion, chopped
• 150 gram Baby marrow, sliced
• 1 tablespoon oil
• 1 KNORR Savoury Mince Dry Cook-in-Sauce
• 400 millilitre cold water
• 2 Cups Brown and wild rice to serve

Instructions

1. Sauté onion and baby marrow in a splash of oil then add mince and brown well.
2. Mix contents of KNORR Savoury Mince Dry Cook-in-Sauce with 400 ml cold water and pour the sauce over the browned mince.
3. Add rosemary and bring to the boil, stirring often, then simmer for about 10 min.
4. Serve with a combination of brown and wild rice.

 

Crunchy Crumbed Fish with Tartare Sauce

 

Why eat out when you can enjoy your very own fried fish with homemade tartare sauce? You can even get your children to help with coating the fish fillets!

Serves: 2 - 4| Preparation Time: 10 minutes | Cooking Time: 15 minutes

 

Ingredients

• 10 millilitre Baby gherkins, finely chopped
• 10 millilitre Capers (if using capers in vinegar, rinse them well and pat dry)
• 200 millilitre Traditional mayonnaise
• Lemon wedges for garnish
• 400 gram Fish fillets
• 3 Eggs, lightly beaten
• 50 gram Plain flour
• 100 gram Breadcrumbs
• 15 millilitre KNORR Garlic & Herb Potato Bake
• Sunflower oil, for frying
• 15 millilitre Red onion, finely chopped
• 5 millilitre Parsley, finely chopped

Instructions

1. Heat the oil in a deep frying pan until hot
2. Mix the KNORR Garlic & Herb Potato Bake and breadcrumbs together and place into a bowl. Place the flour in another bowl.
3. To make the egg wash take a bowl and beat the eggs lightly with a fork.
4. Dust the fish in the flour and dust off the excess between your hands. Dip them into the bowl of egg wash and then into the breadcrumbs. Now place them on a plate until you’re ready to cook.
5. Add them to the hot oil and cook for about 2-3 minutes, turning constantly until golden brown.
6. Remove the fish and place on kitchen paper to drain off excess oil.
7. In the meantime prepare the tartare sauce – simply mix together the mayonnaise, capers, baby gherkins, red onion and parsley until well combined.
8. Serve fish with tartare sauce and garnish with lemon wedges and fresh herbs

 

Bobotie Pancakes

 

We know South Africans love bobotie – so why don’t you try this famed dish rolled up in a pancake? It is an absolute winner!

Serves: 2 - 4| Preparation Time: 10 minutes | Cooking Time: 40 minutes

 

 

Ingredients

• 15 millilitre sunflower oil
• 1 onion, finely diced
• 500 gram lean beef mince
• 1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
• 400 millilitre water
• 50 gram Raisins
• 15 millilitre White Vinegar
• 30 millilitre Apricot jam
• 250 millilitre Cake flour
• pinch Of Salt
• 250 millilitre milk
• 1 Egg

Instructions

1. Heat oil in a pan and gently fry the onion until soft
2. Add the beef mince and fry until well browned
3. Stir in the contents of the sachet of KNORR Authentic Chicken Curry Dry Cook-in-Sauce together with the water, raisins, vinegar and apricot jam
4. Reduce the heat and allow to simmer for 15-20 minutes until cooked stirring occasionally
5. While the mince is cooking prepare the pancake mixture
6. Place the cake flour, milk, egg and salt into a bowl and whisk until smooth and lump free, thin down the mixture with a little water if necessary
7. Spray a crepe/pancake pan with baking spray and set on a medium heat, pour a ladle full of mixture into the pan and swirl the pan to distribute the mixture to the edges of the pan
8. Allow to cook until bubbles appear on the surface of the pancake then flip over and allow to cook on the other side
9. When the pancakes are ready add the filling to the pancakes, roll up and serve with chutney and crispy potato wedges

 

Savoury Greek Baklava

 

Combine onion, spinach, feta cheese and black olives for a taste sensation that will have everyone coming back for more!

Serves: 4 - 6| Preparation Time: 20 minutes | Cooking Time: 35 minutes

 

 

Ingredients

• 375 millilitre Chopped red onion
• 30 millilitre Olive oil
• 300 gram Fresh spinach leaves, shredded
• 250 millilitre Finely chopped spring onions
• 62.5 millilitre chopped fresh parsley
• 125 gram Feta cheese, crumbled
• 10 Black olives
• 1 pinch Robertsons Ground Black Pepper
• 1 KNORR Roasted Vegetable Bake
• 8 Phyllo pastry sheets
• 125 millilitre Stork margarine, melted

Instructions

1. In a frying pan heat the olive oil.
2. Saute onions until soft and transparent.
3. Add the spinach, spring onion and parsley, sauté for a few more minutes.
4. Allow to cool.
5. Add the feta cheese, olives and black pepper.
6. Stir in sachet KNORR Roasted Vegetable Bake.
7. Place 2 sheets of phyllo pastry on top of each other into a square greased baking pan.
8. Brush with margarine.
9. Add a layer of spinach mixture, followed by another 2 sheets of phyllo pastry.
10. Repeat until the ingredients are used up.
11. Brush with margarine and score pastry into diamond shapes.
12. Bake in a preheated 180°C oven for 30 minutes or until golden brown.
13. Slice into diamond shapes and serve with a fresh green salad

 

Tangy Chicken, Grape & Pecan Salad

 

A wonderfully refreshing dinner option served with steamed baby potatoes! The grapes add a delicious sweetness to the salad and the pecan nuts give it a good crunch!

Serves: 2 - 4| Preparation Time: 30 minutes | Cooking Time: 0 minutes

 

 

Ingredients

• 4 Boneless roast chicken breasts, diced
• 1 cup Seedless red grapes, halved
• ½ cup Roasted pecan nuts, roughly chopped
• 1 Red onion, finely diced
• ½ cup mayonnaise
• ½ cup KNORR Creamy Garlic & Herb Salad Dressing
• 30 gram Rocket leaves

Instructions

1. Dice the roast chicken breasts and place into a mixing bowl
2. Add the grapes, pecan nuts, red onion, mayonnaise and KNORR Creamy Garlic & Herb Salad Dressing and mix until well combined
3. Stir through the rocket leaves, transfer to a serving bowl and serve!
4. Tip – This salad can also be used to stuff lunchbox pitas or serve on lettuce leaves!

 

Tasty Tuna & Chive Fishcakes

 

Tuna is such a versatile pantry item – why not use those tins in your cupboard to prepare these tasty fishcakes – great to use as a lunchbox left over too!

Serves: 4 - 6| Preparation Time: 25 minutes | Cooking Time: 40 minutes

 

 

Ingredients

• 500 gram Potatoes, peeled and cubed
• 4 Tins of tuna in salt water, drained
• 1 Onion, grated
• 1 Lemon, zest and juice
• 1 sachet KNORR Sour Cream & Chives Potato Bake
• 250 millilitre Cake flour
• 3 Eggs, lightly beaten
• 500 millilitre breadcrumbs
• Sunflower oil, for shallow frying

Instructions

1. Steam or boil the cubed potatoes until soft then mash
2. Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake
3. Season to taste with a little freshly ground black pepper then shape into patties
4. Place the cake flour, eggs and breadcrumbs into separate bowls
5. Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat
6. Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel
7. Serve with a fresh side salad and mayonnaise

 

 

 

Golden Chicken Schnitzels

 

A firm favourite for the kids, these chicken schnitzels with their special coating are a flavour sensation.

Serves: 4 - 6| Preparation Time: 5 minutes | Cooking Time: 20 minutes

 

 

Ingredients

• 8 Skinless chicken breasts, deboned
• 1 KNORR Minestrone Soup
• 500 millilitre Dried breadcrumbs
• 2 Eggs, beaten
• Oil for frying

Instructions

1. Place a chicken breast between 2 layers of cling film and flatten with a mallet or rolling pin.
2. Repeat with remaining chicken breasts.
3. Season chicken with salt and pepper and roll the chicken in KNORR Minestrone Soup, dip into egg and then into the breadcrumbs.
4. Lightly fry until golden brown on each side.
5. Serve with a healthy side salad or roasted vegetables

 

Oreo peanut butter cup no bake dessert

 

 

Ingredients

 

20 chocolate cream-filled chocolate sandwich cookies, divided

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate fudge pudding mix

 

Directions

 

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings

 

 

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Cucumber Smoothie

Cucumber Smoothie

Ingredients
60g plain Greek yogurt
2 tsp plain yogurt
2 small Persian cucumbers or 1/2 of a large English (seedless) cucumber, roughly chopped
2 tsp agave nectar or honey
Juice of 1/2 lime
3 mint leaves
Pinch of black pepper
2-3 ice cubes


Directions
Combine everything in a blender, and process until smooth. Voila, done, finished.

VETVERBRANDINGS DIEET

VETVERBRANDINGS DIEET

Hierdie dieet kom van die “Special Memorial Hospital” en word gebruik om oorgewig hartpasiente vinnig gewig te laat verloor.
...BASIESE SOP:
... 900g Tamaties
... 6 Uie
2 Biefblokkies/Hoenderblokkies
1 Pakkie Wit Uie Sop
1 Bondel Seldery
2 Blikkies Groenboontjies
... 1 1/2kg Wortels
1 Groenpepper
Geur met sout, peper en pietersielie.
Sny groente in kleinerige blokkies en top op met water. Kook vinnig vir

10 minute en verlaag dan die temperatuur sodat dit prut. Prut tot
groente sag is. Eet die sop soveel as wat jy wil wanneer jy honger voel –
so as jy heeldag honger voel E E T D I E S O P!!! . Eet soveel soos wat
jy wil en wanneer jy wil. Die sop sal nie kaloriee byvoeg nie. Hoe meer
jy eet hoe meer sal jy verloor. Jy mag onversoete tee en koffie drink.
As jy melk saam met die tee en koffie drink moet dit vetvrye (skimmed)
melk wees. Jy moet 6 – 8 glase water per dag drink.
DAG1
Eet slegs sop en vars vrugte. Enige vrugte behalwe piesangs.
DAG2
Eet slegs sop en groente. Geen vrugte nie. Eet soveel van beide as wat
jy wil. Geen boontjies, ertjies of mielies nie. Beloon jouself vanaand
met ’n GROOT! gebakte aartappel en botter.
DAG3
Eet soveel
sop, vrugte en groente as wat jy wil. Moenie ‘n aartappel eet nie. (Teen
hierdie tyd behoort jy 2 – 3kg te verloor het as jy nie gekul het nie.)
DAG4
Eet sop, piesangs en vetvrye melk. Eet ten minste 3 piesangs. Piesangs
het hoe kaloriee en koolhidraad inhoud. Teen hierdie tyd sal jou liggaam
bogenoemde nodige hê om die “cravings” teen te kant.
DAG5
Eet sop, biefstuk/vis/hoender en tamaties. Jy mag 500g biefstuk/vis/hoender eet en 6 tamaties.
DAG6
Eet sop, groente en biefstuk. Jy mag soveel eet soos jy kan. Geen gebakte aartappel nie.
DAG7
Eet sop, bruinrys en groente – soveel as wat jy wil. Jy mag onversoete vrugtesap drink.

Teen hierdie tyd behoort jy 5 – 8kg te verloor het as jy nie gekul het
nie. Jy kan solank aanhou met die diet as wat jy wil. Hierdie diet is
ontwerp om vet vinnig te verbrand en om jou liggaaam van gifstowwe te
reinig. Dit is heeltemal veilig – dit word immers vir hartpasiente
gebruik voor ‘n groot operasie. Dit is belangrik dat jy ten minste 24
uur voor jy alkohol inneem met die diet staak.
Jy kan slegs EEN van die biefstuk dae vervang met hoender of vis.

ONTHOU: HOE MEER JY VAN DIE SOP EET, HOE MEER SAL JY VERLOOR!!!

Gilly's Spiced Tea

Vegan Strawberry Smoothie

Carrots and Orange Smoothie

Carrots are the perfect blend of nutrition and taste, and filled with Vitamin A. Doctors often recommend it to people who are suffering from night blindness, skin problems and also to those who want to lose weight.

Oranges are filled with vitamin C and it is imperative to have them as fresh as possible, as Vitamin C evaporates into the air if cooked for more than a few... minutes, or kept outside for long duration.

Ingredients:

 1 carrot, chopped into large pieces
1 orange, juiced
1 teaspoon chia seeds
½ cup ice
1/3rd cup fat-free yoghurt

Procedure:

 In a food processor or blender, put the carrot, chia seeds and yoghurt in with the ice, and blend for 1-2 minutes, or until they are thoroughly blended together. Add the orange juice, blend for 15 seconds more, and then pour the smoothie into a tall glass. Drink up immediately.