WHAT'S FOR DINNER MEAL PLAN Week 31 2018 (Monday 30th July to Sunday 5th August) RECIPES THIS WEEK MONDAY 30TH Sweet Potato Soup TUESDAY 31ST Tomato Pilchard Pasta with Spinach WEDNESDAY 1ST SALAMI AND MOZZARELLA PIZZA MUFFINS THURSDAY 2ND Creamy Noodles with Mince and Three Cheeses FRIDAY 3RD Chicken and Vegetable Stew SATURDAY 4TH FISHCAKES WITH PINEAPPLE SALSA SUNDAY 5TH Beef Short Rib and Sweet Potato Tagine
Sweet Potato Soup Monday 30th July COOK TIME PREP TIME SERVES 00:40:00 00:15:00 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. INGREDIENTS 1. 15ml olive oil 2. 1 onion, chopped 3. 1 clove garlic, chopped 4. 750g sweet potato, peeled and chopped 5. 1 ltr boiling water 6. 2 KNORR Vegetable Stock Pot 7. 15ml Robertsons Rosemary 8. 200ml cream 9. tsp Robertsons Ground Black Pepper 10.15ml lemon juice 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.
4. Once boiling, reduce the heat and simmer for about 20 25 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.
Tomato Pilchard Pasta with Spinach Tuesday 31st July COOK TIME PREP TIME SERVES 00:25:00 00:15:00 4 If you still have plenty of canned pilchards left from your bulk buy, then add them to pasta for a delicious meal that will feed many hungry tummies. INGREDIENTS 1. 200g durum wheat spaghetti 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced 5. 1 red pepper, diced 6. 2 400g tins pilchards in tomato sauce (or pilchards in hot chilli sauce) 7. ½ bunch spinach, chopped 8. 400ml water 9. 1 sachet KNORR Savoury Mince Dry Cook-in-Sauce METHOD 1. Bring a large of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside 2. Heat oil in a large pot or deep pan and fry the garlic, onion and red pepper until soft 3. Add the tinned pilchards, water and spinach and stir in the contents of the sachet of KNORR Savoury Mince Dry Cook-in-Sauce 4. Allow to simmer for 15 minutes on a low heat stirring occasionally until the spinach is cooked (be careful not to break up the pilchards too much when stirring)
5. Combine the sauce with the cooked spaghetti and transfer to a serving dish and serve immediately
SALAMI AND MOZZARELLA PIZZA MUFFINS Wednesday 1st August COOK TIME PREP TIME SERVES 00:15:00 00:15:00 10 Packed with all the flavours of a traditional pizza these muffins make a great lunchbox treat or afternoon savoury snack INGREDIENTS 1. 1 cup cake flour 2. 1 sachet KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix 3. 15ml white sugar 4. 10ml baking powder 5. 10ml Robertsons Italian Herbs 6. 80ml sunflower oil 7. 1 extra large egg 8. ¾ cup milk 9. ½ cup chopped salami / cooked ham 10.½ cup grated mozzarella cheese 11.5 cherry tomatoes, halved
METHOD 1. Preheat oven to 180 C 2. Place the cake flour, contents of the sachet of KNORR Naturally Tasty Spaghetti Bolognese Recipe Mix, white sugar, baking powder and Robertsons Italian Herbs into a bowl and mix to combine 3. Add the sunflower oil, egg and milk and whisk together to make a smoot batter being careful not to over whisk 4. Stir in the chopped salami and grated mozzarella cheese then spoon into a greased muffin tray 5. Top with half a cherry tomato and a little extra grated mozzarella and bake in the oven at 180 C for 12 15 minutes or until baked through
Creamy Noodles with Mince and Three Cheeses Thursday 2nd August COOK TIME PREP TIME SERVES 00:20:00 00:10:00 4 There is no such thing as adding too much cheese to noodles because we ve added three! And we promise it s as creamy as it looks. INGREDIENTS 1. 500ml boiling water 2. 800ml hot water 3. 1 box KNORR Mince Mate Creamy Cheesy Noodles 4. 15ml oil 5. 400g mince 6. 50g cheddar cheese, grated 7. 50g gorgonzola cheese 8. 50g feta cheese, crumbled METHOD 1. In a large saucepan, brown 400 g mince in the oil. 2. Add the 800 ml hot water, sachet of seasoning mix and the uncooked pasta contained within the box and bring to the boil. 3. Reduce heat and simmer for 15-20 minutes, stirring occasionally. 4. Empty the contents of the cheese sauce sachet into a measuring jug. 5. Fill to 500 ml with rapidly boiling water and stir with a fork for 1 minutes.
6. Stir in the cheddar, gorgonzola and feta cheese and pour over the mince mix then serve
Chicken and Vegetable Stew Friday 3rd August COOK TIME PREP TIME SERVES 00:55:00 00:15:00 6 Chicken and Vegetable Stew INGREDIENTS 1. 15ml cooking oil 2. 1 onion, chopped 3. 15ml Rajah Medium Curry Powder 4. 6 chicken pieces 5. 300g frozen mixed vegetables 6. 3 potatoes, peeled and cubed 7. 250ml water 8. 1 Knorrox Chicken Stock Cube 9. 30ml KNORR Brown Onion Soup 10.15ml Robertsons Parsley METHOD 1. In a pot, fry the onion in oil until soft 2. Add the Rajah Medium Curry Powder and fry for 1 minute to release the flavour and aroma 3. Add the chicken pieces and fry for 5 minutes until well browned 4. Add the frozen mixed vegetables, potatoes, water and Knorrox Chicken Stock Cube, stir well and bring to the boil
5. Turn down the heat and allow the dish to simmer for 30 minutes with the lid on 6. Just before serving, mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste, add it to the pot with the Robertsons Parsley and allow it to simmer for 5 minutes to thicken 7. Serve with rice or sadza
FISHCAKES WITH PINEAPPLE SALSA Saturday 4th August COOK TIME PREP TIME SERVES 00:10:00 00:55:00 4 Lemon, ginger and red chilli give these tasty hake fishcakes a big flavour kick and they re delicious served with a fresh pineapple salsa. - Zola Nene INGREDIENTS 1. 800g skinless hake fillets 2. 1 sachet KNORR Naturally Tasty Creamy Chicken and Broccoli Bake 3. 2 spring onions, finely chopped 4. 1 red chilli, finely chopped 5. Finely Grated Zest of 1 Lemon 6. 5ml ginger, finely grated 7. 60ml mayonnaise 8. 75ml finely chopped fresh coriander 9. salt and freshly ground black pepper 10.50g butter 11.60ml olive oil 12.180g fresh pineapple, chopped 13.1 lime, zested and juiced 14.extra chopped red chilli, to taste
METHOD 1. Using a sharp knife, chop the fish as finely as possible do not mince the fish as it will result in tough fishcakes. 2. Place the chopped fish, spring onion, chilli, lemon zest, ginger, mayonnaise and 60ml of the coriander into a bowl. Mix together well and season to taste. 3. Form the mixture into 8 cakes, then refrigerate for 30 minutes. 4. Heat the butter and oil in a pan then fry the fishcakes for about 4 minutes on each side, or until golden and cooked through. 5. For the salsa, mix together the pineapple, lime juice and zest, and a little extra chopped chilli, to taste. Season with salt and pepper 6. Serve the fishcakes topped with the salsa.
Beef Short Rib and Sweet Potato Tagine Sunday 5th August COOK TIME PREP TIME SERVES 01:00:00 00:20:00 4 A true comfort food dish to prepare on a cold evening. Serve it with creamy polenta, pap or couscous. INGREDIENTS 1. 15ml sunflower oil 2. 1 onion 3. 500g beef short rib, cubed 4. 300g sweet potato, peeled and cubed 5. 300ml water 6. 50g dried apricots, sliced 7. 1 tin chopped and peeled tomatoes 8. 1 sachet KNORR Naturally Tasty Beef Tagine Recipe Mix METHOD 1. Heat oil in a large pot and fry the onion until soft and golden brown. 2. Add the beef and fry until well browned. 3. Add the sweet potatoes, water, dried apricots, tomatoes, and contents of the sachet of Knorr Naturally Tasty Beef Tagine Recipe Mix and stir well. 4. Bring to the boil then reduce the heat and allow to simmer, covered, for 45 minutes, stirring frequently. Powered by TCPDF (www.tcpdf.org)