Red Velvet Cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

 

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
 

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

 

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.

Basil, Lemon and Garlic Chicken Pasta

Ingredients

• 1 KNORR Chicken Stock Pot
• 2 tablespoons Robertsons Basil Paste
• 2 tablespoon Olive oil
• 4 Chicken breasts ,sliced into strips
• 1 Garlic clove, crushed
• Juice and zest of one lemon
• 300 gram Penne, cooked
• 8 Courgettes, sliced
• 1 cup Cream
• Grated Parmesan to serve

Instructions

1. Heat the oil in a large heavy-based pan
2. Brown the chicken pieces, courgettes and garlic for about 5 minutes or until the chicken is cooked through
3. Stir through the Robertsons Basil Paste, lemon juice, lemon zest, cream and KNORR Chicken Stock Pot
4. Bring to the boil, reduce heat and simmer for 5 minutes
5. Serve with penne and grated Parmesan.

Tuna Apple Salad

Biltong Flat Bread

 

The perfect bread for a celebratory rugby braai.

Ingredients

• 1 cup water
• 400 millilitre White bread flour
• 1 sachet KNORR Bacon & Onion Flavour Potato Bake
• 10 gram Packet instant yeast
• 100 gram Biltong, sliced and roughly broken up
• 100 gram Flour for dusting

Instructions

1. In a bowl, mix together flour, yeast, KNORR Bacon & Onion flavour Potato Bake sachet contents and water to form a soft dough.
2. Knead by hand for about 15 minutes or knead in a machine for 5 minutes.
3. Place dough in a clean bowl and leave in a warm place to double in size.
4. Once risen, knock back and add the biltong.
5. Divide the mixture into 8 portions.
6. Dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter.
7. Dust off excess flour and place on braai for about 1 minute.
8. Turn and cook the other side.
9. Tip: Ensure the fire is not too hot or the bread will burn.

Cheesy Nachos Sticks

 

Get creative in the kitchen and surprise your children with these tasty home-made nacho sticks.

Ingredients

• 10 Tortillas, cut into quarters
• 250 millilitre grated Cheddar cheese
• 125 millilitre Grated mozzarella cheese
• Oil for brushing
• 50 millilitre Tomato sauce
• 125 millilitre Frozen peas and corn
• 500 millilitre BBQ chicken, shredded
• 1 sachet KNORR Mild Cheddar sauce
• Red pepper slices for garnishing

Instructions

1. Preheat oven to 180°C.
2. Prepare KNORR Mild Cheddar Sauce with 200ml boiling water and continue as per packet instructions.
3. In a bowl mix together chicken and vegetables.
4. Pour in the prepared KNORR Mild Cheddar sauce and tomato sauce and mix well.
5. Warm some tortillas, just until flexible.
6. Place a spoonful of chicken mixture along one long end of the triangle.
7. Sprinkle with both cheeses (reserving 1/3 cup) and roll up the tortilla triangle ending with the point.
8. Place the roll on a baking tray with the point underneath. Brush with oil and sprinkle with remaining cheeses.
9. Bake at 180°C for 20 mins until crispy.
10. Garnish with thin slices of red pepper to serve.

 

Curry Pesto Chicken

 

Curry powder, pesto and asparagus give this chicken dish an unusual but delicious flavour. Try it - you'll be back for more!

 

Ingredients

• 15 millilitre Oil
• 1 Onion, sliced
• 6 Skinless chicken breasts, cubed
• 1 teaspoon Curry powder
• 250 millilitre Sour cream
• 1 KNORR Creamy Pesto Packet Sauce
• 1 tablespoon Finely chopped coriander
• 100 gram Bunch asparagus, blanched
• 125 millilitre Feta cheese, crumbled
• 60 millilitre Salad seed mix

Instructions

1. Preheat oven to 180°C.
2. In a frying pan heat oil.
3. Sautè onion.
4. Add chicken pieces and curry powder, continue frying until evenly brown.
5. Remove from heat, add sour cream, KNORR Creamy Pesto Packet Sauce, coriander and asparagus.
6. Mix together gently before pouring into a casserole dish.
7. Sprinkle with feta cheese and top with seeds. Bake for 10-20 minutes until cooked.