WHAT'S FOR DINNER MEAL PLAN Week

Transcription

1 WHAT'S FOR DINNER MEAL PLAN Week (Monday 22nd May to Sunday 28th May) RECIPES THIS WEEK MONDAY 22ND Baked Creamy Chilli Butternut TUESDAY 23RD Easy Sausage and Bean Hotpot WEDNESDAY 24TH Cheesy Mince and Polenta Bake THURSDAY 25TH Quiche Lorraine FRIDAY 26TH Roast Chicken Soup SATURDAY 27TH Potato-Topped Pork, Apple and Ginger Casserole SUNDAY 28TH Homestyle Chicken stew

2 Baked Creamy Chilli Butternut Monday 22nd May COOK TIME PREP TIME 01:00:00 00:15:00 Tired of boring butternut recipes? Try this one for Baked Creamy Chilli Butternut. It s sure to be a spicy, satisfying family favourite. INGREDIENTS g butternut, peeled and cubed ml milk ml cream 4. 2 cloves of garlic, crushed 5. 5ml chilli paste 6. 1 sachet KNORR Thick White Onion Soup 7. chives, chopped (for garnish) METHOD 1. Preheat oven to 180C 2. Place cubed butternut into an ovenproof casserole dish 3. In a jug mix together the remaining ingredients except for the chives and pour over the butternut 4. Cover with tinfoil and bake in a preheated oven at 180C for 30minutes 5. Remove tinfoil and bake for a further minutes or until tender 6. Garnish with chopped chives

3 Easy Sausage and Bean Hotpot Tuesday 23rd May COOK TIME PREP TIME SERVES 01:10:00 00:15:00 4 An economical yet hearty family meal that works well with pork shoulder as well! INGREDIENTS 1. 2 cloves garlic, crushed 2. 1 onion, finely diced 3. 2 tins cannellini beans, drained 4. 30ml english mustard 5. 1 sachet tomato paste (50 g) 6. 1 KNORR Chicken Stock Pot 7. 15ml brown sugar 8. 1 tin tomatoes, chopped ml water 10.15ml sunflower oil 11.8 pork sausages METHOD 1. Warm the oil in a large pot and brown the sausages on both sides (can be done in batches if needed). 2. Stir in the onion and allow to cook for 5 minutes then add the garlic. 3. Add all the other ingredients to the pot, bring to the boil then reduce the heat and allow to simmer for 60 minutes.

4 4. The beans will start to break down during cooking and will help to thicken the sauce. 5. Enjoy with brown rice.

5 Cheesy Mince and Polenta Bake Wednesday 24th May COOK TIME PREP TIME SERVES 00:50:00 00:20:00 4 Polenta is a delicious Italian staple that can be served savoury or sweet. Your family will love this cheesy savoury mince version! INGREDIENTS 1. 15ml sunflower oil 2. 1 onion, finely diced 3. 3 carrots, peeled and grated g lean beef mince 5. 50g tomato paste 6. 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 7. 1 tin tomatoes, chopped and peeled ml water 9. cheddar cheese, grated ml water ml salt ml polenta 13.75ml parmesan cheese, grated

6 METHOD 1. Preheat oven to 180 C. 2. Bring water and salt to the boil in a large pot over a high heat. 3. When boiling reduce the heat and gradually whisk in the polenta. 4. When the polenta is starting to thicken change to a wooden stir and continue to stir for about 8 minutes to cook the polenta then stir in the Parmesan cheese. 5. Spoon into the base of a greased oven proof casserole dish using the spoon to even out the polenta across the base of the dish. 6. In a pan heat the oil and fry the onion and carrots until soft. 7. Add the beef mince and fry until well browned. 8. Stir in the tomato paste and contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 9. Stir in the tinned tomatoes and water and allow to simmer for minutes, stirring occasionally. 10.When the mince is cooked spoon it into the oven proof casserole dish on top of the polenta base, top with grated cheddar cheese and bake in a preheated oven at 180 C for 10 minutes or until the cheese is melted.

7 Quiche Lorraine Thursday 25th May COOK TIME PREP TIME SERVES 01:30:00 00:10:00 8 For a real showstopper, try our great tasting Quiche Lorraine recipe. Knorr Vegetable Stock Pot combined with streaky bacon, eggs and cheese makes this a delicious hot or cold dish that s full of the flavours of home cooking. INGREDIENTS g roll short crust pastry 2. 6 rashers streaky bacon, finely chopped 3. 1 clove garlic, finely chopped 4. 1 KNORR Vegetable Stock Pot 5. 4 medium eggs ml low fat cream ml crème fraiche 8. 1ml Robertsons Freshly Ground Black Pepper 9. 80g cheddar cheese, grated 10.15ml tarragon, chopped METHOD 1. Heat oven to 200 C. 2. Meanwhile, leave pastry out at room temperature for minutes so it doesn t crack when it s rolled. 3. Brush a 26 cm flan or quiche dish with oil.

8 4. Lightly flour rolling pin and work surface, and roll out the pastry to 1 cm thick. Place pastry into flan case. Smooth the pastry over the base of the flan case to remove any air pockets. Push gently into the sides of the flan case. Leave pastry overhang to accommodate for any shrinkage during cooking. 5. Line the pastry with parchment paper and fill with small dried beans (or rice). Press down firmly to push the beans to the sides. Bake for 8-10 minutes until the pastry starts to firm. Remove beans and parchment paper and return to oven for 5 minutes until pastry is crisp and brown. 6. Reduce oven to 150 C. 7. Gently cook the bacon and garlic in a small frying pan. Add the Knorr Vegetable Stock Pot and stir well for 2 minutes on medium heat until stock pot has melted. Leave to cool for 10 minutes. 8. In a separate bowl, beat the eggs with the cream, crème fraiche and black pepper. Add the chopped bacon and melted Knorr Vegetable Stock Pot. Stir in cheese and mix thoroughly. 9. Pour egg mixture into the pastry case. Sprinkle with chopped tarragon. Cover the pastry edges loosely with foil and bake for minutes or until a knife inserted near the centre comes out clean. Let the quiche stand for 5 minutes before cutting.

9 Roast Chicken Soup Friday 26th May COOK TIME PREP TIME 00:40:00 00:35:00 A homemade chicken soup is simply irresistible treat your family to this delicious, heart warming soup! INGREDIENTS 1. 30g margarine 2. 2 onions, finely diced 3. 1 clove garlic, crushed 4. 2 carrots, peeled and diced 5. 1 stalk celery, diced 6. 2 potatoes, peeled and diced 7. 15ml fresh parsley, chopped 8. 1 litre water 9. 1 KNORR Chicken Stock Pot g roast chicken meat, shredded 11.65ml cream METHOD 1. Melt margarine in a pot and gently sauté the onion and garlic until soft. 2. Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently. 3. Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked.

10 4. Remove from the heat and stir in the cream. 5. Using a hand blender blend to preferred thickness for a chunky soup give it a quick whizz. For a smoother mouth feel blend well. 6. Tip don t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!

11 Potato-Topped Pork, Apple and Ginger Casserole Saturday 27th May COOK TIME PREP TIME SERVES 01:30:00 00:35:00 4 Pork and ginger complement each other perfectly and the addition of the apples gives this dish a delicious fruity taste! INGREDIENTS 1. 15ml sunflower oil 2. 1 onion, sliced g bacon rashers, chopped 4. 5cm fresh ginger, peeled and crushed 5. 5ml Robertsons Cinnamon 6. 5ml Robertsons Rosemary ml apple juice 8. 1 sachet KNORR Country Hot Pot Dry Cook-In-Sauce 9. 6 boneless pork steaks 10.4 large potatoes, peeled and thinly sliced 11.3 pink apples, sliced into wedges (no need to peel) 12.30ml margarine

12 METHOD 1. Preheat oven to 180 C. 2. Heat oil in a pan and fry the onion and bacon until soft. 3. Add the ginger, cinnamon and rosemary and fry for 1 minute, stirring continuously. 4. Add a little water to the pan to deglaze if necessary then remove the pan from the heat. 5. In a separate saucepan bring the apple juice to the boil then reduce the heat and whisk in the contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and allow to simmer until thick then remove from the heat. 6. Using an ovenproof casserole dish start to prepare the layers beginning with the bacon and onion mix, top his layer with 3 pork steaks followed by apples and then sliced potato. 7. Repeat the layers ending with potato then pour the sauce over. 8. Dot the top layer of potato with a few small knobs of margarine then cover with tin foil and place in a preheated oven for about 90 minutes or until the steaks are tender and the potatoes are cooked through. 9. Serve with rice and freshly steamed vegetables.

13 Homestyle Chicken stew Sunday 28th May COOK TIME PREP TIME SERVES 00:45:00 00:15:00 6 Chicken stew is a great family favourite to include in your dinner repertoire. Serve it with roast potatoes, vegetables or rice. INGREDIENTS 1. 15ml cooking oil 2. 2 carrots, peeled and sliced 3. 2 medium onions, diced 4. 2 cloves garlic, crushed 5. 45ml plain flour 6. ¾ cup water g can tomatoes, chopped 8. 30ml KNORR Cream of Chicken Soup 9. six chicken pieces (can be legs, thighs or breast) METHOD 1. In a large pot heat the oil, add the carrots, onions and garlic and fry on a gentle heat for 5 minutes. 2. Add the chicken pieces and fry until well browned on all sides 3. Add the flour and stir so it makes a paste around the vegetables and chicken. 4. Gradually add the water and tinned tomatoes and bring to the boil. 5. Reduce the heat, cover and allow to simmer for 30 minutes or until the chicken is cooked.

14 6. Mix the KNORR Cream of Chicken Soup with 4 tablespoons of water to make a smooth paste. Add it to the pot and simmer for 2 minutes, stirring continuously, until thickened. Powered by TCPDF (