WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week (Monday 14th August to Sunday 20th August) RECIPES THIS WEEK MONDAY 14TH Sweet Potato Soup TUESDAY 15TH Greek Pastitsio with Beef Mince WEDNESDAY 16TH Garlic and Herb Hake Fillets with Lentils and Rice THURSDAY 17TH Pan-Fried Calves Liver With Balsamic Onions FRIDAY 18TH Shepherd's Pie SATURDAY 19TH Greek Chicken, Tomato and Feta Bake SUNDAY 20TH Rich Beef and Mushroom Stew

2 Sweet Potato Soup Monday 14th August COOK TIME 00:40:00 PREP TIME 00:15:00 SERVES 6 Our subtle Sweet Potato Soup recipe is easy to prepare and the perfect comfort food. It s thick, creamy and wonderfully sweet. Be sure to serve with warm crusty bread ml olive oil 2. 1 onion, chopped 3. 1 clove garlic, chopped g sweet potato, peeled and chopped 5. 1 ltr boiling water 6. 2 KNORR Vegetable Stock Pot 7. 15ml Robertsons Rosemary ml cream 9. ¼ tsp Robertsons Ground Black Pepper ml lemon juice INGREDIENTS METHOD 1. Heat the olive oil in a large saucepan. Add the onion and garlic and cook for 4-6 minutes until the onion is soft but not brown. 2. Add the sweet potato and fry for 5 minutes over low heat. 3. Add the boiling water, Knorr Vegetable Stock pot and Robertsons Rosemary. Cover the saucepan and bring to the boil.

3 4. Once boiling, reduce the heat and simmer for about minutes or until the potato has softened. 5. Puree the soup in a food processor, or using a stick mixer in the pan. Stir in the cream, and reheat over a medium heat. Stirring occasionally. Season with Robertsons Ground Black Pepper and lemon juice.

4 Greek Pastitsio with Beef Mince Tuesday 15th August COOK TIME 01:10:00 PREP TIME 00:10:00 SERVES 4 This great-tasting Greek dish is made using a pasta base filled with a delicious savoury mince. INGREDIENTS 1. 2 eggs, beaten 2. 30ml stork margarine ml water ml milk 5. salt and pepper (to season) 6. 15ml mixed dried herbs g can tomatoes, chopped 8. 30ml tomato paste g lean beef mince onion, sliced ml oil KNORR Macaroni and Cheese Pasta and Sauce ml milk ml cheddar cheese, grated

5 METHOD 1. For the filling: Heat oil in a large frying pan. 2. Sautè onion until soft. 3. Add mince and brown. 4. Add tomato paste, tomatoes, herbs and seasoning. 5. Bring to the boil, then reduce heat and simmer for about 30 min. 6. For the pasta base: Place the milk, water and Stork margarine in a saucepan and bring to the boil. 7. Add the sauce sachet and the pasta to this and simmer for 8 to 10 min, stirring occasionally. 8. Remove from heat. Lay the pasta in the bottom of an ovenproof dish, then place the mince mixture on top. 9. For the topping: Mix the beaten eggs, milk and cheese together, pour over the mince and bake in the oven at 180 C for min.

6 Garlic and Herb Hake Fillets with Lentils and Rice Wednesday 16th August COOK TIME 00:30:00 PREP TIME 00:25:00 SERVES 4 South Africa's favourite fish prepared in a way that will have the whole family asking for more! INGREDIENTS 1. 4 large hake fillets (free from skin and bones) ml cake flour 3. 1 sachet KNORR Creamy Garlic and Herb Potato Bake 4. 2 eggs, lightly beaten 5. oil (for frying) g button mushrooms, sliced 7. 1 clove garlic, crushed 8. 50g chives, finely chopped 9. 2 cups rice, boiled and drained tin lentils, drained ml basil pesto

7 1. Heat oil in a deep frying pan or pot. METHOD 2. In a bowl mix together the cake flour and the contents of the sachet of KNORR 3. Garlic and Herb Potato Bake. 4. Dip the hake into the egg first and then into the flour mixture and repeat. 5. Lightly fry the hake until the crust is a light golden brown. 6. Remove hake from oil and allow to drain on paper towel. 7. To prepare the rice sauté the mushrooms, garlic and chives in a pan until cooked then stir this together with the lentils and basil pesto into the cooked rice. 8. Serve the hake with the rice, lemon wedges and a side salad. 9. Replace rice with wild or brown rice for amore nutritious alternative

8 Pan-Fried Calves Liver With Balsamic Onions Thursday 17th August COOK TIME 00:25:00 PREP TIME 00:05:00 SERVES 4 The secret to delicious pan-fried calves liver is not to over-cook it simply allow it to colour on both sides then remove it from the pan and serve it with sweet balsamic onions! 1. 45ml margarine 2. 1 onion, sliced 3. 15ml brown sugar 4. 20ml balsamic vinegar g slices calves' liver 6. Robertsons Thyme 7. 2 cloves garlic, sliced 8. 1 KNORR Beef Stock Pot INGREDIENTS METHOD 1. Melt 30 ml margarine in a non-stick heavy based frying pan 2. Add the onions to the frying pan and cook until soft then add the sugar and balsamic vinegar and cook for a further 5 10 minutes to caramelise then set aside 3. Melt the remaining margarine in the pan, when it starts to brown add the liver to the pan, sprinkle generously with thyme, top with sliced garlic and add the KNORR Beef Stock Pot to the pan and allow it to melt

9 4. Allow to colour quickly on one side then turn the liver over and cook on the other side and remove from the pan 5. Serve the liver topped with the caramelised onions and serve with creamy mashed potatoes

10 Shepherd's Pie Friday 18th August COOK TIME 00:50:00 PREP TIME 00:15:00 SERVES 4 Shepherd's pie is a great family meal. This dish is quick to prepare and is a great opportunity to add lots of vegetables for the kids. Don t forget to sprinkle with extra cheese before baking to get a golden crispy topping ml olive oil g lean lamb mince 3. 1 onion, finely chopped 4. 1 carrot, finely chopped 5. 1 KNORR Beef Stock Pot ml water 7. 30ml tomato ketchup 8. 15ml worcestershire sauce g frozen peas g hot potatoes, mashed g cheddar cheese, grated INGREDIENTS

11 1. Preheat oven to 200 C. METHOD 2. Heat the oil in a large frying pan, over medium-high heat. Add the lamb mince and cook for 7-8 minutes or until brown, stirring regularly. Add the onion and carrot, cook for further 5 minutes. 3. Stir in the Knorr Beef Stock Pot, water, tomato ketchup and Worcestershire sauce. Bring to the boil and simmer for 5 minutes then add the peas. 4. Pour lamb mixture into a 25 cm deep dish, and top with mashed potatoes. 5. Sprinkle with the grated cheese, and bake for minutes or until golden and bubbling. 6. Leave to stand for 10 minutes before serving.

12 Greek Chicken, Tomato and Feta Bake Saturday 19th August COOK TIME 00:45:00 PREP TIME 00:15:00 SERVES 4 This easy-to-make baked chicken and feta dish will impress family, friends and fans alike. INGREDIENTS g baby potatoes, halved 2. 6 small chicken thighs on the bone (skin on) 3. 1 KNORR Brown Onion Gravy 4. 1 tsp Robertsons Paprika 5. 2 red onions into eighths, cut 6. 1 red pepper, cut into strips 7. 1 yellow pepper, cut into strips 8. 3 cloves garlic, crushed 9. 2 tbsp olive oil tsp Robertsons Origanum 11. Robertsons Atlantic Sea Salt 12. Robertsons Freshly Ground Black Pepper g tin tomatoes, diced black olives 15. flatleaf parsley, chopped ml feta cheese, crumbled

13 METHOD 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.

14 Rich Beef and Mushroom Stew Sunday 20th August COOK TIME 01:00:00 PREP TIME 00:10:00 SERVES 6 This meal makes the perfect dinner for the cooler months ahead! 1. 1 onion, cut in wedges 2. 30ml sunflower oil 3. 1 clove garlic, crushed g rump steak, cut in cubes 5. 45ml cake flour 6. 5ml salt 7. 3ml coarsely black pepper, ground g baby mushrooms, whole ml water KNORR Beef Stock Pot 11. 1ml Robertsons Thyme 12. 1ml Robertsons Sage ml fresh parsley, chopped INGREDIENTS

15 Powered by TCPDF ( METHOD 1. Heat the oil, and fry the onion and garlic until soft. 2. Dust the meat cubes in the flour, salt and pepper, add to the pot and lightly brown. 3. Add the mushrooms and fry for 2 minutes. 4. Add the water, KNORR Beef Stock Pot, sage and thyme and simmer on medium heat for 45 mins. 5. Stir in the chopped parsley.