WHAT'S FOR DINNER MEAL PLAN Week 34 2018 (Monday 20th August to Sunday 26th August) RECIPES THIS WEEK MONDAY 20TH Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews TUESDAY 21ST Mexican-Style Nachos with Ostrich Mince WEDNESDAY 22ND Cottage Pie with a Potato Rosti Topping THURSDAY 23RD Garlic and Herb Hake Fillets with Lentils and Rice FRIDAY 24TH Creamy Chicken Pesto Spaghetti with Baby Marrows SATURDAY 25TH Tandoori Lamb Pitas with Minted Yoghurt SUNDAY 26TH Beef pot roast
Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews Monday 20th August COOK TIME PREP TIME SERVES 00:25:00 00:05:00 4 Mushroom and Asparagus Vegan Pasta with Mushrooms and Cashews INGREDIENTS 1. 250g vegan pasta noodles or butternut squash spaghetti 2. 200g asparagus cut into shorter lengths 3. 15ml sunflower oil 4. 1 onion, finely chopped 5. 2 cloves garlic, crushed 6. 1 red chilli, deseeded and finely chopped 7. 400g mixed mushrooms, sliced 8. 1 KNORR Vegetable Stock Pot 9. 10 cherry tomatoes, halved 10.30ml olive oil 11.lemon juice 12.2 spring onions, chopped 13.cashew nuts, toasted 14.20ml fresh thyme, chopped
METHOD 1. Boil pasta according to on-pack instructions until al dente then drain and set aside to cool. 2. Place asparagus in boiling water, return to the boil then simmer gently for 3-4 minutes until asparagus starts to soften. Remove from heat, drain and set aside. 3. Heat sunflower oil in a pan and fry the onion, garlic, chilli and mushrooms for 1 min. 4. Add the Knorr Vegetable Stock Pot and cook until stock pot has melted and vegetables are tender. Add the asparagus and the tomatoes.and cook for further 1 minute, stirring gently. 5. Set aside and allow to cool. 6. In a large bowl mix the pasta with the olive oil and lemon juice, add the spring onions and the cooked vegetables and mix in gently. 7. Serve sprinkled with the toasted cashews and the fresh thyme. 8. TIP: As a great idea try cooking with spinach and cauliflower vegan pasta
Mexican-Style Nachos with Ostrich Mince Tuesday 21st August COOK TIME PREP TIME SERVES 00:40:00 00:05:00 4 Ostrich mince makes a healthy and tasty sauce for these delicious nachos served with spring onions, sour cream and guacamole. INGREDIENTS 1. 2 cloves garlic 2. 6 spring onions, chopped 3. 45ml stork margarine 4. 500g ostrich mince 5. 1 pinch salt and pepper (to taste) 6. 1 KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 7. 1 packet corn chips 8. 100ml cold water 9. 250ml tomato salsa 10.250ml cheddar cheese, grated 11.1 tomato, diced
METHOD 1. Preheat oven to 180 C. 2. In a large frying pan, sauté the garlic and spring onions in Stork margarine until soft. 3. Add the ostrich mince, salt and pepper and brown. 4. Mix KNORR Cook-in-Sauce sachet contents with cold water and tomato salsa and pour over the mince. 5. Bring to the boil, stirring occasionally, then simmer for 10 min. 6. Arrange crispy corn chips in a serving dish, spoon over the mince and top with cheese and tomato. 7. Bake in a preheated oven for 10 min. 8. Garnish with spring onions and serve with sour cream and guacamole.
Cottage Pie with a Potato Rosti Topping Wednesday 22nd August COOK TIME PREP TIME SERVES 00:15:00 00:40:00 4 Beef recipes have never tasted so good! Here s a classic cottage pie recipe with a twist simply add potato rosti to your meal. INGREDIENTS 1. 1 tsp oil 2. 1 tbsp parsley or chives to garnish, chopped 3. 4 medium potatoes but still firm, cooked (allow to cool before grating) 4. 1 KNORR Savoury Mince Dry Cook-in-Sauce 5. 4 tomatoes, finely chopped 6. 2 medium onions, chopped finely 7. 750g lean beef mince 8. 400ml water 9. 2 cloves garlic, crushed 10.2 tbsp tomato paste 11.50ml stork margarine, melted METHOD 1. In a pan fry the mince in the oil until the meat has browned 2. Add the onions and garlic, allow to cook through. 3. Add the tomatoes, tomato paste, KNORR Savoury Mince Dry Cook-in-Sauce and water.
4. Allow to cook through for 15-20 minutes. 5. Transfer to a suitable ovenproof baking dish. 6. Grate the potatoes over the top of the meat and then brush with margarine. 7. Bake for 10-15 minutes at 180 C, then grill for a few minutes to brown. 8. Garnish with chopped herbs.
Garlic and Herb Hake Fillets with Lentils and Rice Thursday 23rd August COOK TIME PREP TIME SERVES 00:30:00 00:25:00 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) 2. 150ml cake flour 3. 1 sachet KNORR Creamy Garlic and Herb Potato Bake 4. 2 eggs, lightly beaten 5. 250g button mushrooms, sliced 6. 1 clove garlic, crushed 7. 50g chives, finely chopped 8. 2 cups rice, boiled and drained 9. 1 tin lentils, drained 10.15ml basil pesto METHOD 1. Heat oil in a deep frying pan or pot. 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. BETTER FOR YOU TIPS : Replace rice with wild or brown rice & salad for a more nutritious alternative.
Creamy Chicken Pesto Spaghetti with Baby Marrows Friday 24th August COOK TIME PREP TIME SERVES 00:30:00 00:20:00 4 If you re looking for an easy dinner recipe that contains a healthy dose of veggies, then we know exactly what s for dinner in your household tonight. Not only is this recipe indulgently creamy but it is equally as delicious. So if you have 20 minutes to spare, try this delicious recipe. INGREDIENTS 1. 200g durum wheat spaghetti 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced 5. 400g chicken fillet, sliced 6. 375ml milk 7. 225g baby marrows, sliced 8. 1 KNORR Naturally Tasty Creamy Chicken and Broccoli Bake 9. 30ml basil pesto 10.½ punnet (125g) cherry tomatoes, halved 11.60ml cream
METHOD 1. Bring a large pot of salted water (1.2 lt 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 and onion until soft 3. Add the chicken fillet and fry until well browned on all sides 4. Add the milk and baby marrows and stir in the contents of the sachet of KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the basil pesto 5. Allow to simmer for 15 minutes on a low heat stirring occasionally then remove from the heat and stir through the cherry tomatoes and cream 6. Combine the sauce with the cooked spaghetti and transfer to a serving dish and serve immediately
Tandoori Lamb Pitas with Minted Yoghurt Saturday 25th August COOK TIME PREP TIME SERVES 00:40:00 00:10:00 4 Mint and lime combine with yoghurt to add a fresh flavour to these delicious lamb pitas. INGREDIENTS 1. 300g brinjals, cubed 2. 350g sweet potato chunks 3. 200g green beans 4. 15ml oil 5. 300g lamb, cubed 6. 15ml tandoori paste 7. 180ml plain yoghurt 8. 1 sachet KNORR Country Hot Pot Dry Cook-In-Sauce 9. 30ml fresh mint leaves, chopped 10.15ml lime juice 11.100g assorted lettuce leaves 12.1 cucumber, finely sliced 13.4 pita breads, wholewheat
METHOD 1. Place brinjals, sweet potato chunks and green beans into a roasting dish and drizzle with oil. 2. Roast for 30-40 min until soft and tender. 3. Combine lamb, tandoori paste, and 60 ml yogurt in a bowl and refrigerate for 10 min. 4. Heat a non-stick frying pan, add lamb cubes and brown. 5. Add contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and 300 ml cold water and cook for 25 min until thick and saucy. 6. Remove from the heat. 7. Blend the remaining yoghurt, mint and lime juice. 8. Place lettuce leaves and cucumber into the pita pockets and fill with lamb cubes. 9. Drizzle with fresh yoghurt dressing and serve with roasted vegetables.
Beef pot roast Sunday 26th August COOK TIME PREP TIME 01:15:00 00:15:00 Pot roasting is a great way to cook larger cuts of beef such as aitchbone or silverside. Give this recipe for Beef Pot Roast a try today! INGREDIENTS 1. 30ml sunflower oil 2. 1.3kg beef aitchbone roast 3. 2 onions, sliced 4. 3 carrots, peeled and sliced 5. 250ml red wine 6. 1 KNORR Beef Stock Pot 7. 5ml Robertsons Thyme 8. 250ml water 9. 12 baby potatoes 10.15ml corn flour METHOD 1. Season the roast beef well with salt and freshly cracked black pepper 2. Heat sunflower oil in a large, heavy based pot and brown the beef roast on all sides turning it over and moving it around to ensure the edges are well browned 3. Remove the beef pot roast from the pot and set aside 4. Add the onions and carrots to the pot and fry to soften then add the red wine and the KNORR Beef Stock Pot and allow to simmer gently for 5 minutes to reduce the red wine
5. Return the beef roast to the pot add the thyme, water and baby potatoes and allow to simmer covered for 45 minutes to one hour or until the beef is just slightly pink inside 6. Remove the beef 7. and potatoes from the pot and allow the beef to rest for a few minutes before carving 8. While the beef is resting mix the corn flour with a little water to make a smooth paste and stir it into the pot and allow to simmer for 5 minutes to thicken to make the gravy 9. Serve with rice and steamed greens Powered by TCPDF (www.tcpdf.org)