Pumpkin Bobotie

Serves: 6

Prep time: 30 minutes
Cooking time: 50 minutes

Ingredients:
2 onions, chopped
30 g butter
1 kg pumpkin, peeled, diced, steamed and drained
Salt and freshly ground black pepper
2 slices brown bread, crusts trimmed
1¼ cups buttermilk
3 free-range eggs
¼ cup dried apricots, finely chopped
1 apple, peeled and grated
¼ cup seedless raisins
2 T brown sugar
1 T mild curry powder
Bay or lemon leaves
¼ t turmeric

For serving
Brown rice cooked with lentils
Mango atchar or chutney, or both

Cooking instructions:

Preheat the oven to 180°C.

Gently cook the onion in the heated butter until meltingly soft and pale golden.

Mash the pumpkin and mix it with the onion.

Season to taste.

Tear the bread into bits and mash it with 65ml (¼ cup) of buttermilk and 1 beaten egg.

Mix with the apricot, apple, raisins, sugar, curry powder, lemon juice, pumpkin and onions, and salt and pepper to taste.

Turn into a buttered baking dish (one large dish or individual dishes), and stud with a few leaves.

Bake, uncovered, for 20 minutes. B

eat the remaining 2 eggs with the rest of the buttermilk and the turmeric, and pour over the baked pumpkin.

Bake for 20 minutes or until the topping is set. Serve with brown and lentil rice and mango atchar.

Sauteed Mushroom Pitas with Hummus

Ingredients

 

15 millilitre Olive oil

250 gram Button mushrooms, sliced

1 KNORR Vegetable Stock Pot

30 millilitre Sesame seeds, toasted

1 Tin chickpeas, drained

60 millilitre Olive oil

2 Garlic cloves

30 millilitre lemon juice

45 millilitre water

4 Pita breads

Lettuce leaves

2 Tomatoes, sliced

 

 

Instructions

 

1.Heat one tablespoon of olive oil in a pan and gently sauté the sliced mushrooms together with half of the KNORR Vegetable Stock Pot until tender.

2.Remove the mushrooms from the heat and set aside.

3.Using a stick blender, blend together the toasted sesame seeds, drained chickpeas, remaining olive oil and KNORR Vegetable Stock Pot, garlic, lemon juice and water until smooth.

4.Warm up the pita breads in the oven or microwave and slice open.

5.Spread hummus on the inside of the pitas and stuff with lettuce leaves, sliced tomatoes and the sautéed mushrooms.

6.Tip – To toast the sesame seeds simply use the same pan that you sautéed the mushrooms in! You can also add some crumbled feta cheese to the pita filling!

 

 

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.

 

 

Ingredients

 

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

 

 

Instructions

 

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.

 

Asian-Style Pork

Ingredients:

 

 

·       1.5 Kilogram Pork loin, boneless, rind off, and rolled

·       1 tin (410g) chopped and peeled

·       125 Millilitre Smooth peanut butter

·       15 Millilitre Dark soy sauce

·       125 Millilitre Sesame oil

·       15 Millilitre Freshly grated ginger

·       2 Cloves garlic, minced

·       15 Millilitre Honey

·       1 KNORR BBQ flavour Cook-in-

·       60 Millilitre toasted cashew nuts

·       3 Spring onions,

·       3 Cups cooked rice

 

 

Instructions:

 

 

1.       Preheat oven to 180°C

2.       Place pork into the roasting bag

3.       In a bowl, mix together the seasoning mix, tinned tomatoes, peanut butter, soy sauce, sesame oil, ginger, garlic and honey until combined

4.       Spoon the sauce into the roasting bag and rub into pork. Close bag using included tie.

5.       Pierce the top of the bag 3 times with a sharp knife for the steam to escape

6.       Place on a baking tray in the centre of the oven and bake for 60 minutes or until cooked through. If you have a meat probe the temperature should reach 72°C. Ensure that the grill is off at all times

7.       Remove from oven and allow rest in bag for 10 minutes before serving.

8.       Spoon cooked rice onto a serving platter. Remove pork from bag, slice, then arrange on top of rice. Pour the bag juices over pork. Sprinkle with toasted cashew nuts and shallots.

Chakalaka

Ingredients:

 

 

·         150 Millilitre sunflower oil

·         1 Large onion, diced

·         2 Green peppers, diced

·         20 Millilitre Hot curry powder

·         4 Large carrots, peeled and grated

·         6 Large tomatoes, grated

·         2 Small red chillies, finely chopped

·         450 Gram Baked beans in tomato sauce

·         1 KNORR Vegetable Stock Pot

·         5 Millilitre Peri-peri powder

·         5 Millilitre Aromat

 

 

Instructions:

 

 

1Warm the sunflower oil in a pot over a medium heat

 

2Add your onions and green pepper and fry until soft then add the curry powder and fry for 1 minute  to release the flavour and aroma

 

3Add the grated carrots, tomatoes, chilli, beans and KNORR Vegetable Stock Pot and mix thoroughly

 

   Allow the mixture to cook for 15 minutes on medium heat

 

   Stir the mix every 5 minutes to ensure that it does not stick, and becomes smooth

 

   Add the peri-peri and Aromat and cook for another 15 minutes

Chicken Tropicana

A family favourite tailored to be the perfect easy and quick dinner recipe for the whole family - and it will not break the budget. It will also not require a visit to ten different shops to procure ingredients. Enjoy!



INGREDIENTS

2 tbsps. olive oil
1 tbsp. butter
8 chicken thighs
1 onion, chopped
1 clove garlic, crushed
2 cm piece of ginger, peeled and chopped
1 cup Rhodes Tomato puree
1 Can Rhodes Pineapple Pieces in light syrup
2 Tbsps. curry powder
½ cup Rhodes Smooth Apricot Jam
1 Can coconut milk
Large handful fresh coriander, chopped
½ cup Peanut butter
Salt and Pepper

METHOD

1. Over a medium heat, melt the butter and oil in a large pot.
2. Add the onion and fry until soft and fragrant.
3. Add the garlic, ginger and the Rhodes tomato puree.
4. Add the chicken thighs to the pot and continue frying on both sides until the chicken has a good colour.
5. Add the Rhodes pineapple pieces, apricot jam and coconut milk.
6. Cover the pot and simmer over a low heat for about 20 minutes.
7. Stir in the chopped coriander and the peanut butter, which will thicken the sauce.
8. Season to taste with salt and pepper.
9. Serve with fragrant Basmati rice.

Beefy Goulash

 

 

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


Ingredients

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


Instructions

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.

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.

Bushveld Sirloin Of Beef With Amarula Cream Sauce

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

 

 

Ingredients

• 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

Instructions

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.

Cheesy Potato-Topped Tuna Pie

 

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

Ingredients

• 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

Instructions

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.

 

Pork Chops In Orange Sauce

 

 

Ingredients

• 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

Instructions

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!

Ingredients

• 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

Instructions

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

 

 

Creamy Green Peppercorn Steak

20 Healthy Recipes to Jumpstart Your New Year

Happy new year! Is eating healthier or giving a more plant-based diet a try on your to-do list for the new year? Check out these delicious ways to jumpstart your healthy eating!

I am all about building habits, and when it comes to healthy eating, a good batch of recipes are some of the key building blocks to a habit. If you just decide to eat more healthy food but don’t have recipes to get you going, where do you start, right? You need a meal plan or at least recipes for each meal to get you going, right?

Related Reading: 6 Superfoods to Boost Your Health

To help you get started, we’ve compiled some healthy breakfast, lunch, dinner, and snack ideas to empower you to eat healthier in the new year!

 

Healthy Breakfast Ideas

1. Loaded Blueberry Muffins – These gluten free muffins have some hidden veggies tucked away for a nutrient boost!

2. Green Smoothies – Check out our beginner guide to green smoothies to get started!

3. Overnight Oats – Steel cut oats are super healthy but time-consuming to make. This overnight method makes them easy peasy!

4. Pumpkin Oatmeal – If rolled oats are more your speed, dress them up with a little pumpkin power for extra vitamins and deliciousness.

5. Homemade Granola Bars – Granola bars make a great grab-and-go breakfast, and this homemade granola bar recipe skips all of the gross mystery ingredients in many store-bought varieties.

 

Healthy Lunch Ideas

6. Magical Tofu Pita Pockets – Sandwiches are my favorite quickie lunch, and a stuffed whole grain pita is simple, healthy, and delicious!

7. Taco Salad – A hearty taco salad packed with veggies and beany protein is filling and tasty.

8. Bowl of Stuff – Natalie at Bake and Destroy suggests this as a supper, but I love whipping this up for lunch, too! You can use any grain (or mashed potatoes!) as your base, then pile on a protein (beans, tofu, etc), and plenty of veggies. Check out Natalie’s basic recipe to get you started.

9. Hummus and Veggie Wraps – You can also use different dips and spreads in place of hummus to mix things up!

10. Cous Cous with Raisins, Pine Nuts, and Capers – You can serve up cous cous hot or cold and mix up your add-ins however you please!

 

 

Healthy Dinner Ideas

11. Chickpea Flour Pancakes – This Indian staple is deeply seasoned, delicious, and versatile. Check out Kittee’s recipe to get the basics!

12. Shepherd’s Pie – You probably think of shepherd’s pie as a dish loaded with meat and cheese, but this potato-based dish can be a veggie explosion, too!

13. Massaged Kale Salad with Roasted Chick Peas and Baked Tofu – A big bowl of healthy YUM! By massaging the kale instead of cooking it, you preserve even more of the nutrients in this superfood.

14. Gobi Aloo Pizza – Richa comes up with fantastical veggie-packed pizza ideas, and this Indian pizza is just spectacular!

15. Kid-Friendly Pasta – This crowd-pleasing pasta recipe is full of vegetables and simple to whip up.

 

 

 

Healthy Snack Ideas

16. Curried Lentil Hummus – A yummy spin on the usually chickpea-based dip. Use this for dipping veggies, chips, or pita bread or as a sandwich stuffer.

17. Garlic Red Pepper Chia Crackers – You can use your food dehydrator or your oven to make these delicious crackers!

18. Cheezy Kale Chips – Cashew-based “cheese” takes kale chips to the next level.

19. Chickpea Nuggets – You could technically serve this as part of a meal, but this “chicken” nugget recipe from Vibrant Wellness Journal makes a great, protein-packed snack, too!

20. Sweet Potato Oven Fries – Full of nutrients and oh-so-decadent! You can serve these as a side along with a veggie burger, too!

Read more: http://www.care2.com/greenliving/20-healthy-recipes-to-jumpstart-your-new-year.html#ixzz2GuMxU3I0