Tasty Tuna, Egg and Cheddar Bake

Ingredients

• Robertsons Freshly Ground Black Pepper to taste
• 250 millilitre grated Cheddar cheese...
• 15 millilitre chopped fresh parsley
• 1 KNORR Beef Stroganoff Dry Cook-in-Sauce
• 3 Eggs, beaten
• 170 gram Can tuna, drained
• 30 millilitre Stork margarine
• 2 Thick slices bread
• 250 millilitre Milk
• 2 millilitre Robertsons Garlic & Herb Seasoning
 

Instructions
 
1. Preheat oven to 180°C Remove crusts from the bread and place the bread in the saucepan.
2. Add the milk and margarine and heat until the Stork margarine has melted and mix until smooth.
3. Remove from heat and add tuna and remaining ingredients.
4. Mix well.
5. Turn into a greased ovenproof dish and bake for 20-30 mins until cooked and golden brown.

Chicken Tarragon Sweet Potatoes

Double the creamy chicken mixture to make a delicious, healthy pie filling

Serves: 4...
Total Time: 55 min
Prep Time: 15 min


Ingredients

1 tbsp vegetable oil, plus extra for potatoes
4 large sweet potatoes
1 tbsp plain flour
250ml low-fat milk
½ tbsp whole-grain mustard
2 skinless cooked chicken breasts, sliced
1 tarragon sprig, finely chopped, plus extra to garnish
50g baby spinach leaves


Directions

Preheat oven to 220°C. Rub a little oil over the sweet potatoes, then put them on a baking tray and cook for 35 to 40 minutes or until cooked through. (A knife should go through a potato easily.)
About 10 minutes before the end of the potato cooking time, make the chicken sauce. In a small pan, heat the oil over a medium heat, then stir in the flour and cook for 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Put back on the heat and bring to the boil, whisking all the time. Simmer the sauce for 3 minutes, then whisk in the mustard and add the chicken. Cook for 2 to 3 minutes or until the chicken is piping hot, then stir in the tarragon and spinach. Check seasoning.
Take the sweet potatoes out of the oven and split lengthways. (Don’t cut all the way through.) Pull the halves gently apart and divide the filling equally among potatoes. Serve with green vegetables or a salad.

EACH SERVING 1 520kJ, 7g fat (2g saturated), 54g carbohydrate (16g total sugars).

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.

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.

Twice Baked Potatoes

 

 

 

Ingredients:

 

2 large baking potatoes

salt to taste

pepper to taste

3 Tbs milk

2 Tbs butter

2 Tbs sour cream

1 tsp fresh chives, diced

¼ cup shredded Swiss, Cheddar or your favorite cheese, optional

Bacon, cooked and crumbled, optional

 

 

Instructions:

Preheat oven to 400F/200C degrees. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.

 

Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.

Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.

 

Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.

 

Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.

 

Spinach and Bacon Rolls

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Oven temperature: 200°C


Ingredients:

• 600g spinach
• 250g streaky bacon, chopped
• 1 medium onion, finely chopped
• 125g chunky cottage cheese
• 125g feta cheese
• 60ml freshly chopped parsley
• 3 large eggs
• 2 rolls ready-made puff pastry
• salad and tomato sauce, to serve



Instructions:

1 Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.

2 Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.

3 Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.

Cheezly and Chives Baked Potatoes

 

 

 

 

serves 4 as side dish for a braai.

 

 

Ingredients

4 large baking potatoes

½ bunch finely chopped green chives

200g melting cheese – flavour of your choice

Salt and freshly ground pepper to taste

 

 

 

Method

 

Wrap potatoes in foil and place in coals for 45 minutes.

Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.

Lightly mash potatoes. Add chives, diced cheese, salt and pepper.

Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.

Place back in the coals and bake for a further 20 minutes.

 

 

Warm Kaasskons

 

 

(12 PORSIES)

 

 

Bestandele:

500m bruismeel

2ml sout

1 eier

150ml melk

25ml kookolie

125g botter of margarine

300ml gerasperde cheddar kaas

5ml mostertpoeier

2ml rooipeper

 

 

 

Metode:

 

Stel oond op 200°C. Sif bruismeel en sout saam. Klits eier, melk en olie saam, sny die vleistof met ‘n slaplemmes in die droë bestandele in tot gemeng. Plaas deeg op meelbestrooide oppervlak, druk liggies plat en druk 12 skons af. Plaas skons teenmekaar in ‘n bakskotel van 23cm. Smelt botter en kaas saam oor lae hitte en voeg mostertpoeier en rooipeper by. Gooi oor skons. Bak 12-15min en sit dadelik voor.

Nota:- Gooi fyngekapte vars kruie by kaasmengsel indien verskies (orego, basilliekruid, salie, grasuie, pietersielie)

Scotch Eggs

Makes 8

Prep 30 min

Cook 10 min

Bake 10 min + chilling












Ingredients

• 10 eggs
• 500g pork mince
• 2 tbsp (30ml) wholegrain mustard
• small handful mixed herbs, like parsley, chives and thyme leaves, chopped
• 2 tbsp (30ml) cold water
• salt and ground pepper
• 1½ cups (375ml) cake flour
• ¼ cup (60ml) milk
• 1 cup (250ml) dried breadcrumbs
• sunflower oil, to deep-fry
• tomato sauce, to serve
• handful watercress (optional)

Instructions

1. Place 8 eggs in a saucepan of water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge into a bowl of iced water and set aside.
2. Mix the mince, mustard, herbs and water together. Season and form into 8 patties.
3. Carefully peel the eggs and gently pat dry. Season and enclose each egg in a patty until completely covered.
4. Season the flour to taste in a bowl. Mix the milk and remaining two eggs together in a separate bowl. Season the breadcrumbs and place in a separate bowl. Roll the eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well. Chill again for at least 15 minutes.
5. Preheat the oven to 170C.
6. Heat enough oil to come halfway up the sides of a large saucepan over medium-high heat. Deep-fry the eggs, in batches, for 2 minutes or until golden. Place eggs on a baking tray and bake for 5-10 minutes until the meat is just coocked through. Serve with tomato sauce and watercress.

Mince & Vegetable Cups

 

Getting your kids to eat their veggies is easy with this mince recipe served in individual crisp bread cases.

 

 

Ingredients

 

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

 

 

Instructions

 

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!

 

 

Mince and Potato Bake

 

A meaty twist on your normal potato bake that makes a filling and complete dinner!

 

 

Ingredients

 

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

 

 

Instructions

 

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.

Malva Poeding

 

MALVA POEDING

 

Bestandele

 

250 ml meelblom

5 ml koeksoda

5 ml appelkooskonfyt

5 ml margarien

250 ml melk

1 eier

250 ml suiker

5 ml suurlemoensap

 

Metode

 

Room botter en suiker

Voeg eier by

Voeg suurlemoensap, koeksoda en appelkooskonfyt by

Bak in glasbak teen 180 grade C vir 1 uur.

 

 

 

Stroop

 

250 ml room/melk

125 ml margarien

250 ml suiker

125 ml kookwater

 

Metode

 

Kook alles saam vir twee minute en gooi oor poeding sodra dit uit die oond kom.Bak nog ‘n klein rukkie tot karamelagtig.

SALAMI EN KAAS POFFERS

'n Ander idee by jou volgende braai !!

SALAMI EN KAAS POFFERS


1 klaar voorafbereide deeg of selfs puff pastry sal werk.
Ringetjies salami
Blokkies kaas


Druk sikrels uit.
Volg stappe soos op die foto.
Plaas in gesmeerde bakplaat.
Sprinkel oor, droe pietersielie of paprika, of rosemary and parmasaan speserye of enige speserye na smaak.
Bak in voorafverhitte oond by 180 C vir ongeveer 30 min of tot goudbruin en opgepof.


Ek wonder hoe die resep gaan werk as mens bietjie room bo-oor gooi met miskien 'n bietjie potato bake in ??

Mashed Potato Bakes

 

New way to serve potatoes, love it

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

 

 

One Pan Breakfast / Een Pan Ontbyt

Here is another recipe that I got from my sister-in-law.

Thanks Annemie!

 

 

Ingredients

250g rindless bacon
1 can 410g mushrooms, drained
1 can 410g tomato and onion mix
1 can 410g small white beans, drained
4 eggs
chopped fresh parseley to sprinkle on top


Instructions

1. Fry the bacon in a pan until golden-brown and crispy. Drain on papertowel and put aside for later.
2. Through the mushrooms, tomato and onion mix and beans in an oven pan, mix ingredients and sprinkle the bacon on top.
3. Make 4 indents in the mixture and break an egg into each hole. Sprinkle salt and pepper to taste. Bake in oven at 180°C for about 15-20 minutes or until the eggwhite becomes solid.
4. Sprinkle the chopped parseley over the baked dish and enjoy with toast.

Courgette & Ricotta Canneloni

 

 

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


Ingredients

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


Instructions

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.

Greek Chicken Feta Bake

 

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

 

Ingredients

• 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

Instructions

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.

 

Cocktail Fruit Cake

Cocktail Fruit Cake
Ingredients:
2 cups (500ml) selfraising flour
1 cup (250ml) sugar
2 eggs
... 2 teaspoons bicarbonate of soda
Pinch salt
1 tin (410g) fruit cocktail

Method:
Preheat oven at 170C. Beat eggs and sugar well. Add the dry ingredients and fruit including juice. Mix until combined. Pour into greased dish and bake in preheated oven for ¾ hour or until a skewer inserted comes out clean.

Sauce:
1 small tin evaporated milk
½ cup desiccated coconut
½ cup sugar
3 tablespoons butter.
Add the ingredients for the sauce into a small saucepan. Boil for 5 minutes. Pour over hot cake. Cut into squares and enjoy warm or cold, on its own or with whipped cream

Naan

Naan

Ingredients:
250g plain flour
250g self raising flour
... 1 tablespoon sugar
pinch of salf
2 tablespoons vegetable oil
330ml mixture of lukewarm water and milk (1/2 & 1/2)

Method:
Preheat the grill to medium.
Mix all the dry ingredients, add the liquid. Knead into a soft dough. To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about ten minutes.

Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-15 minutes.

Divide the dough into approx 8 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.

Place a heavy baking sheet on the upper shelf of the oven to heat.

Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned.
Variation: Add chopped garlic and dhanya before baking

Bobotie

Recipe for Bobotie

BOBOTIE
Ingredients:
2 slices white bread (preferably a couple of day old)
... 30 ml cooking oil
1 large chopped onion
2 ml ground cloves
1 teaspoon crushed garlic
salt to taste (approx 5ml)
10ml curry powder
5ml turmeric
500g minced meat (lamb or beef)
1 egg
20ml lemon juice
30ml sugar
6 bay leaves

For the topping:
2 large eggs
300ml milk

Method:
1. Preheat oven to 180C. Pour cold water to cover over the bread and set aside to soak.

2. Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 30 ml water if necessary.

3. In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.

4.Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

5. For the topping, beat the milk and eggs, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Serve with almond yellow rice and mango chutney,

Variations:
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.