WHAT'S FOR DINNER MEAL PLAN Week 43 2018 (Monday 22nd October to Sunday 28th October) RECIPES THIS WEEK MONDAY 22ND Stuffed Baked Butternut with Mushrooms and Feta TUESDAY 23RD Curried Mince with Steamed Bread WEDNESDAY 24TH Summer Rice Salad with Tuna THURSDAY 25TH Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta FRIDAY 26TH Butternut, Blue Cheese and Almond Risotto SATURDAY 27TH American Beef Burgers with Bacon and Cheddar SUNDAY 28TH Homemade chicken mayo pie
Stuffed Baked Butternut with Mushrooms and Feta Monday 22nd October COOK TIME 00:55:00 PREP TIME 00:15:00 SERVES 4 With meat becoming increasingly costly these days this vegetarian recipe will make a fantastic dinner served with rice or salad! INGREDIENTS 1. 1 large butternut or 2 small butternut 2. 15ml sunflower oil 3. 1 onion, finely diced 4. 1 red pepper, finely diced 5. 250g button mushrooms, sliced 6. 125ml milk 7. 1 sachet KNORR Creamy Garlic and Herb Potato Bake 8. 250ml feta cheese, crumbled 9. fresh chivesing, finely chopped (for garnish) 1. Preheat oven to 180 C METHOD 2. Place whole butternut into a large pot of boiling water for about 16 minutes to allow the flesh of the butternut to partially cook 3. Carefully remove the butternut from the boiling water then slice in half lengthways and using a small knife remove the seeds and flesh from the middle of the butternut halves so as to form a deep cavity do not discard the butternut flesh, reserve it for the filling
4. Place the butternut halves into an oven proof baking tray, cavity side up 5. Heat oil in a frying pan and sauté the onion and red pepper until soft 6. Then add the mushrooms and butternut flesh, turn down the heat and add the milk and contents of the sachet of KNORR Garlic & Herb Potato Bake 7. Stir well and allow to simmer for 5 minutes then remove from the heat and stir in the crumbled feta cheese 8. Spoon the stuffing mixture firmly into the cavities of the butternut then bake in a preheated oven for 25 minutes until golden brown 9. To test if the butternut is cooked through slide a sharp knife into the thickest part of the butternut flesh if the knife slides through easily with little force then the butternut is cooked 10. Sprinkle with chopped chives and serve
Curried Mince with Steamed Bread Tuesday 23rd October COOK TIME 00:40:00 PREP TIME 00:20:00 SERVES 6 Curried Mince with Steamed Bread INGREDIENTS 1. FOR THE STEAMED BREAD: 2. 4 cups cake flour 3. 1 sachet instant yeast (10ml) 4. 1 tsp salt 5. 1 cup warm water 6. 4 tbsp sugar 7. FOR THE CURRIED MINCE: 8. 1 tbsp cooking oil 9. 1 onion, chopped 10. 1 tbsp rajah mild & spicy curry powder 11. 400g beef mince 12. 1/2 cup frozen peas 13. 1 Knorrox Beef Stock Cube 14. 2 tsp Robertsons Mixed Herbs 15. 1 cup water 16. 2 tbsp KNORR Rich Beef & Tomato Soup
1. TO MAKE THE STEAMED BREAD: 2. Place the cake flour into a bowl 3. Add the dry yeast, sugar and salt METHOD 4. Add the water and knead until smooth and elastic 5. Place into a well-oiled bowl and allow to rise until double in size 6. Place a saucer in a large pot and place the bowl on top. 7. Cover the bowl halfway with water and bring to the boil 8. Reduce heat and let it simmer for 25-30 minutes or until firm 9. Remove from heat and allow to cool 10. TO MAKE THE CURRIED MINCE: 11. In a pot, brown the onion in oil 12. Add the Rajah Mild & Spicy Curry Powder and fry for 1 minute, stirring continuously 13. Add the mince and fry until well browned 14. Add the frozen peas, Knorrox Beef Stock Cube, Robertsons Mixed Herbs and water and allow to simmer for 20 minutes 15. Just before done mix the Knorr Rich Beef & Tomato Soup with 4 tablespoons of water to make a smooth paste then stir it into the pot and simmer for a further 5 minutes to thicken 16. Serve with wedges of steamed bread
Summer Rice Salad with Tuna Wednesday 24th October COOK TIME 00:40:00 PREP TIME 00:15:00 SERVES 4 This colourful salad is bursting with flavour and is filling enough to be eaten as meal for dinner. Any leftovers can then be used for a healthy lunch! INGREDIENTS 1. 250ml brown rice, uncooked 2. 1 tin corn kernels, drained 3. 2 tins tuna in salt water, shredded and drained 4. bunch spring onions, finely chopped 5. punnet cherry tomatoes, sliced 6. 70g mixed baby leaf salad 7. 1 avocado, peeled and diced 8. 125ml KNORR Italian Vinaigrette Salad Dressing METHOD 1. Boil rice in salted water until cooked then drain and allow to cool 2. When rice has cooled stir in the corn kernels, tuna, spring onion, cherry tomatoes, baby leaves and avocado 3. Add the KNORR Light Italian Vinaigrette Salad Dressing and toss to coat the salad 4. Season (to taste) with salt and black pepper 5. BETTER FOR YOU TIPS: When in season include a punnet of freshly blanched asparagus spears or for a fuller meal use the salad and serve it in stuffed, roasted red peppers.
Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta Thursday 25th October COOK TIME 00:35:00 PREP TIME 00:25:00 SERVES 4 Struggling to get the kids to eat their veggies? Then this delicious and healthy meal is the perfect trick to get them to gobble their healthy vegetables up. 1. 200g durum wheat spaghetti 2. 15ml sunflower oil 3. 10ml crushed garlic 4. 1 onion, diced INGREDIENTS 5. 2.5ml Robertsons Crushed Chillies (optional) 6. 400g chicken fillet, sliced 7. 1 punnet (250 g) button mushrooms, sliced 8. 1 tin (410g) chopped and peeled tomatoes 9. 200ml water 10. 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 11. 150g washed, deveined and chopped spinach 12. ½ round feta cheese, crumbled
METHOD 1. Bring a large pot 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 and onion until soft 3. Add the chillies and fry for 1 minute to release the flavor and aroma 4. Add the chicken fillet and fry until well browned on all sides 5. Add the mushrooms and tinned tomatoes and cook until the mushrooms are just tender 6. Add the water and stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce 7. Allow to simmer for 10 minutes on a low heat stirring occasionally then stir in the spinach and simmer for a further 5 minutes 8. Combine the sauce with the cooked spaghetti and transfer to a serving dish, top with crumbled feta cheese and serve immediately
Butternut, Blue Cheese and Almond Risotto Friday 26th October COOK TIME 00:45:00 PREP TIME 00:25:00 SERVES 6 Looking for dinner ideas? This tasty risotto is easy to prepare and always delicious, thanks to its special ingredient: KNORR Stock Pot. 1. 500g butternut, peeled and cubed 2. 1 KNORR Vegetable Stock Pot 3. 1 lt water 4. 60ml olive oil 5. 1 onion, finely diced 6. 1 clove of garlic, crushed 7. 500g arborio rice (risotto rice) 8. 250ml white wine 9. 5ml dried sage 10. 25g almonds, flaked and lightly toasted 11. 60g blue cheese, crumbled INGREDIENTS
METHOD 1. Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft 2. Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth 3. Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside 4. In the mean time heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour 5. Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear 6. Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice 7. Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup this will take about 30 minutes 8. When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese 9. Serve immediately
American Beef Burgers with Bacon and Cheddar Saturday 27th October COOK TIME 00:30:00 PREP TIME 00:20:00 SERVES 4 It s time to take your favourite beef recipes back to basics. Treat your family to indulgent beef burgers - perfect for Friday night dinner! INGREDIENTS 1. 400g beef mince 2. 1 onion, grated 3. 1 egg 4. 1 sachet Knorr Saucy Meatballs Dry Cook-in-Sauce 5. 2 onions, finely sliced 6. oil (for frying) 7. pinch sugar 8. 4 hamburger buns, halved 9. lettuce leaves 10. 2 tomatoes, sliced 11. 4 rashers streaky bacon, cooked 12. 4 slices strong mature cheddar cheese
1. Preheat oven to 180 C. METHOD 2. Mix the beef mince, grated onion, egg and the contents of the sachet of Knorr Saucy Meatballs Dry Cook-in-Sauce (no need to add water) together and shape into patties. 3. Refrigerate for 10 minutes. 4. Heat a tablespoon of oil in a heavy-based frying pan and sauté the sliced onions until soft and sticky, adding a pinch of sugar and salt (to taste). 5. Set aside. 6. Heat the rest of the oil in the same pan and fry the burger patties for about 4 minutes then transfer to an oven tray and cook in a preheated oven for about 12 minutes or until cooked through. 7. Butter the hamburger buns and layer with lettuce leaves, sliced tomato, beef patties, cheese, bacon and cooked onions. 8. Serve with various condiments such as barbeque sauce and tomato sauce.
Homemade chicken mayo pie Sunday 28th October COOK TIME 00:45:00 PREP TIME 00:15:00 Who can possibly resist the lure of a homemade chicken mayo pie? One slice will definitely not be enough! INGREDIENTS 1. 2 carrots, peeled and finely diced 2. 3 potatoes, peeled and finely diced 3. 600g chicken fillet, cubed 4. 250ml water 5. 10ml Robertsons Mixed Herbs 6. 200ml mayonnaise 7. 1 sachet KNORR Chicken à la King Dry Cook-in-Sauce 8. 1 roll readymade puff pastry 9. milk (for brushing pastry) 1. Preheat oven to 200C METHOD 2. Place the diced carrots, potato and chicken fillet into a small saucepan together with the water and simmer covered over a medium heat until the vegetables are tender and the chicken is cooked 3. Remove from the heat and allow to cool but do not drain 4. Once cooled stir in the mixed herbs, mayonnaise and contents of the sachet of KNORR Chicken a'la King Dry Cook-In-Sauce.
Powered by TCPDF (www.tcpdf.org) 5. Spoon the filling into a round oven proof pie dish and brush the edges of the dish with water 6. Unroll the puff pastry so that it drapes over the pie dish, trim the excess from the edges and press it firmly down 7. Make a small incision on the top of the pie to allow the steam to escape 8. Brush with a little milk then bake in a preheated oven for 20-25 minutes or until the pastry is golden brown and flaky