Recipes

October 19, 2016

COURGETTE HUMMUS

Since we are on the Paleo kick, this recipe is great for a Banting lifestyle. This recipe differs from the […]
October 18, 2016

Crustless Butternut Tart

INGREDIENTS 500g butternut, peeled and diced 3 x eggs 10ml baking powder 180ml cake flour 1 x sachet KNORR Classic […]
October 17, 2016

SPINACH AND CHICKPEA DIP IN A HOLLOW LOAF

INGREDIENTS 1 KNORR Garlic and Herb Potato Bake 2 Bunches of spinach, cooked, drained well and finely chopped 1 Bunch […]
October 14, 2016

Potato wedges with a Sweet Chilli Sauce

INGREDIENTS 30 ml oil 6 Potatoes, cut into wedges 15 ml Chopped coriander 1 sachet KNORR Bacon Carbonara Flavour Pasta […]
October 11, 2016

Mushroom Stroganoff

Ingredients 1 Garlic clove 100ml  Green onions 250ml  Mushrooms 30 ml Thyme, fresh   200ml  Vegetable broth,  250ml Rice Salt […]
September 24, 2016

CHEESY CREAMED LEEKS WITH PARMESAN AND ALMONDS

INGREDIENTS 16 Baby leeks 100 Millilitre Milk 1 Cup Cream 1 KNORR Creamy Cheese Veggie Bake ½ Cup Freshly grated […]
September 23, 2016

EASY BUTTERNUT AND SPINACH LASAGNE

INGREDIENTS 125 g Lasagne sheets 410 g Tin cream style sweet corn 250 ml grated Cheddar cheese 1 KNORR Garlic […]
September 21, 2016

PEPPERS STUFFED WITH RICE, VEGETABLES AND CHEESE

INGREDIENTS 350 Millilitre Milk 6 Peppers 125 Millilitre Wild rice, cooked 200 Millilitre Brown rice, cooked 2 Cup Mixed vegetables, […]
September 20, 2016

STUFFED BAKED BUTTERNUT WITH CHEESY RICE AND PEPPERS

INGREDIENTS 1 KNORR Roasted Vegetables Veggie Bake 250 ml rice or couscous, cooked ¼ onion, chopped ¼ yellow pepper, finely […]
September 19, 2016

ROASTED VEGETABLES WITH COUSCOUS AND FETA

INGREDIENTS 4 cups assorted, chopped roasting vegetables 30 ml Olive Oil 1 Sachet KNORR Roasted Vegetables Veggie Bake 1 Cup […]
September 18, 2016

Creamy Tomato Soup

Ingredients 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, chopped 2 tablespoons all-purpose flour 1 28-oz. can crushed tomatoes, with juice 1 1/2 […]
September 17, 2016

Zucchini Fritters

Ingredients 4 1/2 cups shredded zucchini (from about 4 medium) Salt 3/4 cup self-rising flour 2 large eggs, lightly beaten 1 cup thinly sliced […]
September 13, 2016

Falafel waffles

Ingredients 1 15-oz. can chickpeas, drained and rinsed 1 large egg 1 tablespoon olive oil, plus more for greasing waffle iron 1/2 onion, chopped […]
September 12, 2016

Butternut Squash Pizza

Ingredients 2 cups precut peeled butternut squash (about 12 ounces) 1/4 teaspoon kosher salt, divided 1 (8-ounce) prebaked thin pizza […]
September 8, 2016

Quinoa-Stuffed Peppers

         Ingredients 1 medium onion, finely chopped (1 cup) 2 Tbs. olive oil 2 ribs celery, finely chopped (½ cup) […]
September 5, 2016

Oat & Blueberry Muffins

We call these easy to make muffins, “anytime” muffins as they can be served at breakfast, tea time, in lunch […]
September 3, 2016

Aubergine Dip

Ingredients 1 aubergine 1 clove of garlic ½ – 1 fresh green chilli ½ a bunch of fresh flat-leaf parsley […]
September 2, 2016

Carrot & Apple Salad

Ingredients 2 tablespoons honey 2 tablespoons walnut oil or EVOO 2 tablespoons fresh lemon juice 1 green apple, cored and […]