Knorr Recipes

8/3/2019 Knorr Recipes

1/37

Potato and Cheese Bread

Your family wont be able to resist the tempting aroma of this flavour-filled, home-baked

bread.

Serves 6 | Preparation Time: 15 mins | Cooking Time: 45 mins

Ingredients

1 sachet Knorr Cheese & Bacon Potato Bake

300 ml grated Cheddar cheese 75 ml milk

300 g potatoes, peeled and grated

450 ml self-raising flour

1 egg

Instructions

1. Mix the flour and sachet contents together in a large bowl

2. Add the grated potatoes and cheese, stirring gently with a fork to coat

3. Beat the egg and milk together and add to the potato mixture

4. Mix well to form a soft dough

5. Turn the dough onto a lightly floured surface and knead gently

6. Shape into a ball and place on a greased baking tray

7. Brush with milk

8. Using a sharp knife, divide the dough on top into wedges

9. Bake at 180C for 4550 min until well risen and golden brown


2/37

Persian Baked Rice

The combination of fried onions and almond flakes gives this baked rice an exotic twist.


Ingredients

30 ml margarine

1 onion, chopped

50 ml rice

50 g dried apricots, chopped

50 g flaked almonds

1 sachet Knorr Spice Up Your Rice Sweet & Sour

800 ml cold water

Instructions

1. Heat the margarine and fry the onion and flaked almonds until onion is soft and

flakes begin to turn golden

2. Combine the contents of the Knorr Spice Up Your Rice sachet, the rice and water

in a large oven-proof dish with a lid

3. Cover and bake at 160C for 30 min

4. Remove from the oven and stir in almonds, apricots and onion5. Return to the oven and bake for a further 15 min until soft and fluffy


3/37

Rice and Cheese balls

Ingredients

30 ml olive oil

1 garlic clove, crushed 250 ml Arborio rice, washed

700 ml hot water

75 g mozzarella cheese

Fresh basil to garnish

1 onion, finely chopped

red pepper, diced

1 sachet Spice Up Your Rice Garlic and Herb

100 ml white wine

Oil for deep frying

Instructions

1. Heat the olive oil and fry the onion and garlic until soft

2. Add the pepper and rice to the pan and cook for 3 min stirring to coat the rice in oil

3. Mix the Spice Up Your Rice with the water and the wine and add to the pan a little

at a time, waiting for the liquid to be absorbed by the rice before adding the nextladleful of liquid

4. Once all the liquid has been absorbed and the rice is tender, remove the pan from

the heat and leave until the mixture is cool enough to handle

5. Cut the cheese into 12 blocks, then, taking about a tablespoon of risotto, shape the

mixture around the cheese pieces to make 12 balls

6. Heat the oil and fry the risotto balls in batches until golden

7. Serve hot and garnish with fresh basil


4/37

Roast Onion Tart

Ingredients

1 sachet Knorr Roasted Vegetables Veggie Bake

2 Tbsp (30 ml) butter or margarine

3-4 onions

1 x 400 g roll frozen puff pastry, defrosted

1 egg, lightly beaten

Instructions

1. Peel and slice the onions

2. Heat the butter or margarine in a large frying pan and gently saut the onions until

soft

3. Stir in the sachet contents

4. Remove from the heat and set aside

5. Once cool, mix in the beaten egg

6. Unroll the pastry onto a greased baking tray

7. Use a small, sharp knife and score a border all the way round about 3 cm from the

edge8. Do not cut all the way through

9. Spread the onion mixture over the pastry taking care not to place it over the border

10. Place in a preheated oven at 200C for 2025 min or until the pastry has risen and

is golden brown

11. Serve hot or cold


5/37

Sweet and Spicy Pizza

Ingredients

Dough (makes 2 bases):

10 g instant yeast

5 ml sugar

250 ml hand hot water

350 g flour

5 ml salt

15 ml olive oil

Filling:

125 ml Knorr Sweet & Spicy Sauce

10 cherry tomatoes, halved

6 slices salami, halved

1 onion, diced

10 olives, pitted and halved

100 g feta cheese, cubed

Fresh herbs cup mozzarella cheese

Instructions

1. Place the yeast and sugar in a measuring jug, mix with 50 ml of the water, then

leave in a warm place for 15 min or until frothy

2. Mix the flour with salt and make a well in the centre, then add the oil and yeast

mixture with the remaining water to form a soft, pliable dough

3. Add a little more flour if needed

4. Turn out the dough onto a floured surface and knead for 5 min or until smooth5. Return the dough to the bowl, cover and leave to rise for 30 min or until doubled in

size

6. Knead the dough again, halve it, then stretch the dough and place in a greased

baking tray

7. The dough should not be more than 5 mm thick

8. Spread a layer of Knorr Sweet & Spicy Sauce over the pizzas, then top with

remaining ingredients ending with the cheese

9. Bake at 200C for 2025 min


6/37

Brandied Liver Pate

Make your own tasty mushroom and garlic flavoured chicken liver pt in under 20

minutes.


Ingredients

500 g chicken livers

1 onion, chopped

30 ml brandy

1 sachet Knorr Cheese Mushroom and Garlic Pasta Sauce

Bay leaves and peppercorns to garnish

115 g butter

2 garlic cloves, crushed

30 ml parsley

Salt and pepper to taste

Instructions

1. Rinse, trim and roughly chop the chicken livers

2. Melt half the butter in a frying pan and fry the onion and garlic until soft, then add

the chicken livers and fry for 5 min

3. Stir in the brandy, chopped parsley, Knorr sachet contents and salt and pepper to

taste and cook for another 2 min

4. Process in a blender until smooth, then spoon into 2 ramekin dishes

5. Melt the remaining butter and pour carefully over the surface of each pt to seal

6. Garnish with bay leaves and peppercorns


7/37

Chicken & Blue Cheese Pita Pockets

Blue cheese adds a distinctive flavour to these decadent chicken pita pockets simply

irresistible.


Ingredients

300 g chicken breasts, cut into strips

15 ml olive oil

1 red pepper, cubed

2 tomatoes, finely diced

125 g blue cheese, crumbled

200 ml sour cream

100 ml Knorr Chicken Marinade

1 garlic clove, crushed

5 ml thyme

4 pita pockets

30 ml coriander leaves

Instructions

1. Marinate chicken in Knorr Chicken Marinade for 1 hour in the refrigerator

2. Heat oil in a frying pan over medium heat and brown the chicken

3. Add garlic, peppers and thyme and continue to fry for 3 min

4. Remove from the heat and add chopped tomatoes

5. Spoon filling into pita pockets and top with crumbled blue cheese and coriander

leaves

6. Serve with sour cream on the side


8/37

Chicken & White Wine Casserole

This tasty chicken casserole serves a family of four and you can add a variety of

vegetables for added flavour and nutrition.


Ingredients

1 sachet Knorr Chicken Casserole Cook-in-Sauce

100 g baby onions, peeled

15 ml chopped parsley 400 ml cold water

5 carrots, peeled and cut into chunks

100 ml dry white wine

900 g chicken pieces

15 ml oil

Instructions

1. Brown chicken pieces in oil, then add the carrots and onions and fry further until

lightly browned

2. Ensure that the chicken and vegetables are almost cooked through

3. Add white wine

4. Mix sachet contents with 400 ml cold water

5. Pour the sauce over the browned chicken pieces and bring to the boil, stirring quite

often

6. Simmer for 810 min

7. Add chopped parsley and serve on a bed of garlic mash


9/37

Chicken and Rice Salad with Citrus Dressing

The oriental mix of coriander, ginger and lemon grass with basmati rice makes this

aromatic meal a must for entertaining.


Ingredients

1 litre water

2 cm piece ginger

Water

250 ml basmati rice

1 yellow or orange pepper

125 ml coriander leaves

15 cm piece fresh lemon grass

600 g chicken breasts

1 sachet Knorr Spice Up Your Rice Exotic Thai

200 g mange-tout, blanched

150 g mixed salad leaves

125 ml Knorr Citrus Splash Salad Dressing

Instructions

1. Bring the water to the boil

2. Add lemon grass and ginger

3. Poach the chicken for 810 min or until cooked through

4. Cool the chicken in the liquid

5. Strain and reserve cooking liquid

6. Slice cooled chicken thinly

7. Measure 800 ml of reserved liquid, filling to the 800 ml mark with water if

necessary

8. Pour the liquid, Spice Up Your Rice sachet contents and basmati rice into a pot,

bring to the boil, then simmer for 1015 min or until cooked

9. Place chicken, rice, mange-tout, yellow pepper, salad leaves, coriander and Knorr

Salad Dressing in a large bowl

10. Toss gently to combine


10/37

Chicken Chop Suey

This oriental dish is easy to make and can turn family meals into a fun treat.


Ingredients

400 g chicken breast fillets, sliced thinly

30 ml olive oil

3 carrots, finely sliced

1 onion, sliced

100 g roasted cashew nuts

30 ml corn flour

cabbage, shredded

240 g sliced beans

1 x 500 ml bottle Knorr Unbelievable Sweet & Sour Cook-in-Sauce

Chinese noodles

Instructions

1. Place the chicken in a plastic bag with the corn flour to coat well, then fry in oliveoil to brown

2. Remove and set aside

3. Saut the vegetables in the same pan, then add the Knorr Unbelievable Sweet &

Sour Cook-in-Sauce and the reserved chicken and stir fry for 5 min or until

vegetables are just cooked

4. Add the cashew nuts

5. Serve with Chinese noodles and, for a bit of extra fun, give everyone a set of chop

sticks


11/37

Creamy Chicken & Vegetable Pie

Simple and tasty, this country pie is made using mixed vegetables, diced chicken and a

topping of puff pastry.


Ingredients

150 g mixed vegetables (carrots, broccoli, baby marrow, green beans)

10 ml chopped mixed herbs

1 roll puff pastry

100 ml cream

200 ml milk

1 sachet Knorr Country Pie Cook-in-Sauce

500 g chicken, diced 10 ml tomato paste

1 beaten egg

15 ml oil

Instructions

1. Preheat oven to 200?C Brown chicken in oil and add tomato paste and mixed

vegetables

2. Mix sachet contents with milk and cream

3. Pour sauce over browned chicken and vegetables, bring to the boil, reduce heat andsimmer for 23 min until sauce thickens

4. Remove from heat

5. Stir in the chopped herbs

6. Line a pie dish with ready-made puff pastry (one roll of pastry will make one pie)

7. Place chicken and sauce into the pie base, top the pie with remaining pastry, and

glaze with a beaten egg

8. Bake for 20 min until the pastry is golden brown and crispy


12/37

Creamy Chicken and Bacon PastaFried chicken and bacon make this quick pasta meal a firm favourite with children.


Ingredients

1 box Knorr Chicken Mate Creamy Mushroom

200 g bacon, sliced

600 ml hot water

15 ml oil

400 g chicken breast, sliced

1 onion, chopped

250 ml milk

Instructions

1. In a large saucepan, brown the onion, chicken and bacon in oil

2. Add the sachet of seasoning spice blend, 600 ml hot water and 200 ml cold milk

3. Add the uncooked pasta, bring to the boil, stirring occasionally

4. Reduce heat and simmer for 10-12 min or until the pasta is cooked


13/37


14/37

Mouth Watering Chicken Lasagne

This lasagne will have Garfield licking his lips for more

Serves 4 to 6 | Preparation Time: 10 mins | Cooking Time: 50 mins

Ingredients

1 sachet Knorr Chicken & Mushroom Cook-in-Sauce

810 green lasagne sheets 250 g sliced mushrooms

500 g chicken cubes

200 ml cold milk

250 ml grated Cheddar cheese

240 g tub cottage cheese

10 ml thyme, chopped

200 ml cold water

15 ml oil

Instructions

1. Heat oil in a large frying pan and brown chicken cubes

2. Add mushrooms and fry for 5 min

3. Mix sachet contents with 200 ml milk and 200 ml water and add to the chicken

together with the thyme

4. Layer the chicken and mushrooms between lasagne sheets

5. Spread a tub of cottage cheese over the top and sprinkle with cheese

6. Bake at 180C for 3040 min until the pasta is cooked


15/37

Sticky Citrus Chicken Skewers

Ideal for an early weekday braai, these sticky kebabs made with yoghurt, curry powder,

orange juice and chicken breasts are simply delicious.


Ingredients

150 ml plain yoghurt

100 ml Knorr Spare Rib Marinade

6 chicken breasts, cubed

3 ml curry powder

50 ml fresh orange juice

68 lemon grass stalks (or wooden skewers)

Instructions

1. Place yoghurt, curry powder, Knorr Spare Rib Marinade, orange juice and cubed

chicken in a bowl and marinate in the refrigerator for a minimum of 1 hour

2. Thread the chicken onto the lemon grass stalks or wooden skewers and grill or

braai until tender

3. Baste regularly with the remaining marinade4. Once cooked, serve with rocket and roasted cherry tomatoes


16/37

Sweet & Sour Chicken with Apricots

This sweet and sour chicken with apricots and thyme makes a great family dinner.


Ingredients

1 box Knorr Rice Mate - Sweet & Sour

500 g chicken breast, sliced

1 red pepper, chopped

800 ml warm water 15 ml oil

100 g dried apricots, chopped

1 green pepper, chopped

5 ml chopped thyme

1 onion, sliced

Instructions

1. Brown chicken strips in oil

2. Add onion and peppers and continue to fry for 5 min3. Add sachet of uncooked rice

4. Combine seasoning mix with 800 ml warm water and pour mixture over the

chicken and rice

5. Add the apricots and thyme and bring to the boil, stirring occasionally

6. Reduce the heat and allow to simmer for 20 min, stirring occasionally until the rice

is cooked

7. Season to taste and serve


17/37

Unbelievable Chicken & Mushroom Enchiladas

These enchiladas are filled with flavour and taste delicious topped with sour cream and

cheese.


Ingredients

1 bottle Knorr Unbelievable Cook-in-Sauce - Spanish Tomato

100 ml grated mozzarella cheese

500 ml diced, cooked chicken

1 red onion, chopped

6 flour tortillas

15 ml oil

1 green pepper, seeded and chopped 250 ml grated Cheddar cheese

125 g mushrooms, sliced

3 ml dried origanum

250 ml sour cream

Instructions

1. Preheat oven to 180C

2. Heat oil in a large frying pan and saut the onion, green pepper and mushrooms

until tender

3. Add origanum and chicken and allow to heat through4. Spread the base of each tortilla with a tablespoon of Cook-in-Sauce

5. Add the chicken and mushroom mixture in the centre of each tortilla

6. Combine the cheeses and set aside cup

7. Sprinkle the cheese over the chicken, roll up the tortillas and place seam side down

in the prepared dish

8. Repeat with remaining tortillas

9. Pour remaining sauce over the enchiladas and sprinkle with the reserved cheese

10. Cover and let stand for 1 hour

11. Bake covered for 30 min until the enchiladas are heated through and the cheese is

bubbling

12. Serve hot with sour cream


18/37

Cheesy Potato & Tuna bakeTry something different with this cheese and tuna potato bake.Serves 4 to 6 | Preparation Time: 10 mins | Cooking Time: 60 mins

Ingredients

4 potatoes, washed, peeled and thinly sliced

250 ml (1 cup) grated Cheddar cheese

2 tomatoes, sliced

450 ml milk

1 sachet Knorr Garlic & Herb Potato Bake

2 x 180 g tins tuna

Salt and pepper

Instructions


2. Arrange half the sliced potatoes in a greased, ovenproof dish

3. Open the tins of tuna and drain the liquid

4. Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes

and the remaining potato

5. Season with Knorr Aromat and pepper

6. Mix the sachet contents with a little milk to make a paste and stir in the remainingmilk

7. Pour over the potatoes, sprinkle with cheese and bake at 180C for 1 hour until the

potatoes are soft and the cheese is golden brown


19/37

Cheesy Prawn Thermidor

This seafood delight is made by simmering prawns in spring onion, fresh thyme and a dash

of brandy and topping them with a tasty cheese sauce.


Ingredients

500 g prawns, deveined and shelled

3 spring onions, chopped

Salt and white pepper to taste

60 ml brandy

1 sachet Knorr Three Cheese Pasta Sauce

125 ml cream

Dash of Tabasco sauce, to taste

100 ml butter

25 ml fresh thyme, chopped

250 g button mushrooms, thinly sliced

15 ml lemon juice 250 ml fish or chicken stock

3 ml paprika

125 ml grated Parmesan cheese

Instructions

1. Melt 40 ml butter in a saucepan over medium heat

2. Add spring onions and saut for 23 min

3. Stir in the prawns and fry until the prawns turn from translucent to pale pink

4. Add the brandy and bring to a simmer5. Cook for 1 minute

6. Add the thyme, salt and pepper and remove from the heat

7. In a small saucepan melt 20 ml butter and fry the mushrooms until golden brown

8. In a separate frying pan, melt 20 ml butter and stir in the Knorr Three Cheese Pasta

Sauce, stirring well to prevent lumps

9. Gradually whisk in stock and cook for 10 min until thickened

10. Stir in the cream and cook for a further 5 min

11. Add paprika, Tabasco sauce and lemon juice

12. Stir the prawns and mushrooms into the cheese sauce and lightly mix together

13. Spoon into individual ramekins and sprinkle with Parmesan cheese

14. Place on a baking dish and bake for 20 min until golden brown15. Serve with fluffy white rice


20/37

Kedgeree

Kedgeree is easy to make and adds a new dimension to weekday meals. It can also be

served cold the next day with salad as a light lunch.


Ingredients

250 ml basmati rice

1 sachet Knorr Spice Up Your Rice Spicy Portuguese

Water or milk for poaching

2 eggs

800 ml water

500 g smoked haddock

125 ml frozen peas

15 ml parsley, chopped to garnish

Instructions

1. Place the rice, water and sachet of Knorr Spice up Your Rice into a pot and bring

to the boil, then simmer until cooked and set aside

2. Poach the haddock in a little water or milk for 10 min, then drain and flake the fish

3. Cook the peas in a little water and drain

4. Hard boil the eggs, then shell and cut into wedges

5. Mix the rice with the haddock and peas, add the eggs and sprinkle with chopped

parsley


21/37

Seafood Breyani

Use prawns, hake and calamari to make this unusual seafood breyani dish.


Ingredients

1 x 293 g box Knorr Rice Mate Mildly Breyani

30 ml fresh coriander, chopped

200 g calamari rings

800 ml water


300 g hake fillet, cubed

2 tomatoes, cubed

15 ml oil

Instructions

1. In a large saucepan, fry the hake and calamari in oil for 3 min

2. Add the sachet of seasoning mix, 800 ml hot water, and the uncooked rice and

bring to the boil

3. Stir in the peas, chickpeas and cubed tomato

4. Reduce the heat and simmer for 15 min, stirring occasionally

5. Stir in the prawns and tomato, and simmer for a further 5 min

6. Top with chopped coriander


22/37

Smoked Salmon Mousse

Make your own homemade salmon mouse in 10 min by processing lemon, cream, cheese

sauce and smoked salmon and serve with crusty bread.


Ingredients

1 tin smoked salmon

250 ml cream

Juice of 2 to 3 lemons

1 sachet Knorr Creamy Cheese Sauce

Instructions

1. Drain the salmon and clean off all bones and skin leaving the pink flesh

2. Place cleaned salmon and lemon juice into a food processor and process briefly,

then add half the cream and the Knorr Creamy Cheese Sauce and process briefly

again

3. Whip the remaining cream and fold into the salmon mixture

4. Chill for at least 2 hours before serving with crackers, Melba toast or fresh, crusty

bread


23/37

Sweet & Sour PaellaChicken, bacon and prawns combine to make this an indulgent paella dish.


Ingredients

1 x 300 g box Knorr Rice Mate Sweet & Sour

200 g chicken breast, cubed

200 g bacon, diced 2 carrots, cubed

15 ml oil

200 g prawns, shelled and deveined

1 red pepper, cubed

100 g frozen peas

800 ml hot water

Instructions

1. In a large saucepan, fry the chicken, bacon, peppers and carrots in oil

2. Add the sachet of seasoning mix, 800 ml hot water, and the uncooked rice and

bring to the boil

3. Reduce heat and simmer for 15 min, stirring occasionally

4. Stir in the prawns and frozen peas and simmer for 5 min


24/37

Wild Mushroom and Prawn Pasta

This delicious pasta dish is made using mushrooms and prawns.


Ingredients

1 x 125 g packet Knorr Wild Mushroom, Garlic & Black Pepper Pasta

125 g mushrooms, halved

375 ml water


1 onion, chopped

125 ml milk

Instructions

1. Fry onions and mushrooms in oil for 5 min

2. Add the milk, water and margarine in a saucepan and bring to the boil

3. Add the contents of the packet and cook on high for 5 min, stirring occasionally

4. Stir in the prawns and simmer for a further 3 min


25/37

Australian Sweet Potato Meat Loaf

Make this sweet potato meat loaf for a dinner treat and serve the leftover slices cold with

salad the next day.


Ingredients

1 sachet Knorr Roasted Vegetables Veggie Bake 125 ml grated Cheddar cheese

500 g sweet potato

5 ml olive oil

500 g minced beef or lamb (extra lean)

1 large onion, grated

2 tomatoes, sliced

1 egg

Instructions

1. Place the mince in a bowl and add egg, olive oil, onion and the sachet contents

2. Scrub the sweet potatoes then, without peeling them, grate using a cheese grater

3. Stir into the mince mixture

4. Line a loaf tin with baking paper and press the mixture into the tin

5. Cover with foil and bake in a preheated oven at 180C for 1 hour, then remove the

foil

6. Sprinkle with cheese and arrange sliced tomato on top then return to the oven and

bake uncovered for a further 30 min

7. Cut into thick slices


26/37

Bunny Chow

This Asian delight is full of aroma and flavour and makes an ideal Sunday night dinner

treat.


Ingredients

1 sachet Knorr Mild Durban Curry Cook-in-Sauce

1 loaf white bread cut into quarters

500 g mutton, cubed

3 potatoes, cubed 1 onion, chopped

15 ml oil

2 chillies, seeded and finely chopped

Fresh coriander leaves for garnish

125 ml frozen peas

5 ml curry powder

400 ml water

Instructions

1. Saut chopped onion in oil, add meat and brown2. Add curry powder and chillies and continue frying

3. Add potatoes and peas


5. Pour over the browned meat and veggies

6. Bring to the boil, stirring often

7. Cover and simmer for 45 min for meat on the bone or 1 hour for meat cubes

(without bone)

8. Slice a loaf of bread into quarters and hollow out the soft bread in the middle to

make a cavity to pour the curry into

9. Place the bread which was removed on the top of the bunny and serve with sambals


27/37

Cottage Pie

Easy to make and great to taste, this cottage pie makes a wholesome meal for the family.


Ingredients

1 x 500 g bottle Knorr Unbelievable Bolognaise Cook-In-Sauce

Salt and pepper to taste

500 g lean beef mince

250 g baby carrots

Milk as needed Paprika

5 large potatoes, peeled and chopped


300 ml frozen peas

30 ml margarine

10 ml oil

Instructions

1. Grease a 1-litre casserole dish, and preheat the oven to 180C2. Fry onion in oil until transparent

3. Add the mince and fry until crumbly

4. Add the Knorr Unbelievable Sauce and water and simmer for 45 min

5. Add the carrots and peas

6. Mix well

7. Place in a casserole dish

8. Boil the potatoes and mash with milk and margarine until smooth

9. Season to taste

10. Spread over the surface of the mince and sprinkle with paprika

11. Bake for 25 min until lightly golden brown


28/37

Country Cola CasseroleGive an old favourite an interesting twist! Combine cola, chutney and tomato sauce to

create a delicious sweet and spicy sauce for this casserole.


Ingredients

30 ml oil 1 onion, peeled and chopped

200 g baby marrows, thickly sliced

200 ml tomato sauce

340 ml can cola

750 g sliced brisket

3 potatoes, peeled and quartered

200 ml fruit chutney

1 packet Knorr Country Hot Pot Dry Cook-in-Sauce

125 ml water

Instructions

1. Heat the oil and brown the brisket, add the onion and saut until soft, then place in

a large casserole dish

2. Top with the potatoes and baby marrows

3. Mix chutney, tomato sauce, Knorr Country Hot Pot Cook-in-Sauce, cola and water

together and pour over the casserole

4. Bake at 180C for about 1 hours or until meat is tender

5. Serve with rice


29/37

Delicious Grated Potato Bake

Grate potatoes and season with cheese, bacon and herbs to make this great-tasting potato

bake.


Ingredients

1 sachet Knorr Cheese & Bacon Potato Bake

5 ml dried mixed herbs

50 ml margarine tsp pepper

5 potatoes, peeled and grated

250 ml breadcrumbs

450 ml milk

tsp salt

Instructions


2. Mix the sachet contents with a little milk to make a paste and stir in the remaining

milk

3. Pour this mixture into a pot with the margarine, salt and pepper and heat until the

butter melts

4. Place the grated potatoes in a 30 x 20 cm ovenproof dish, sprinkle with herbs and

pour the milk mixture over the potatoes

5. Sprinkle with breadcrumbs and bake for 4555 min until the potatoes are cooked

and the breadcrumbs are golden


30/37

Festive Cottage PieAlways popular, this cottage pie is made using mince, herbs and vegetables.


Ingredients

1 sachet Knorr Bacon & Onion Potato Bake

30 ml chopped fresh parsley Salt and pepper to taste

15 ml tomato paste

600 g beef mince

60 ml margarine

375 ml milk

15 ml oil

8 medium potatoes, peeled and diced


15 ml dried mixed herbs

375 ml beef stock

3 carrots, diced

1 onion, diced

30 ml flour

Instructions

1. Preheat the oven to 200C

2. To make the meat filling: Heat oil in a large frying pan and add the beef mince

3. Fry for 1 min and add onion and carrots and continue to fry until the mince is cooked

4. Mix in flour, mixed herbs and parsley

5. Mix the stock and tomato paste in a jug and add to the mince mixture

6. Season with salt and pepper and simmer for 15 min, stirring occasionally until most of theliquid has been absorbed

7. Spoon the mixture into a 20 X 20 cm ovenproof dish

8. To make the potato topping: Place diced potatoes in a medium sized pot

9. Cover with water and bring to the boil over high heat

10. Boil for 20 min until the potatoes are cooked

11. Drain

12. Mash the potatoes until smooth and then add the margarine

13. Mix the sachet contents with a little milk to make a smooth paste and stir in the remaining

milk

14. Add to the mashed potato and continue mashing until well combined

15. Spread the potatoes over the mince mixture and sprinkle with cheese

16. Bake in a preheated oven for 25 min until the top is browned and the cheese is bubbling


31/37

Hot 'n Tasty Mutton Curry

This is a quick and easy way to make a mild curry for family and friends.


Ingredients

1 sachet Knorr Mild Durban Curry Cook-in-Sauce

1 red onion, chopped

cup frozen peas

5 ml curry powder 1 star anise

15 ml oil

3 medium potatoes, peeled and cubed

2 ml chilli powder

600 g lamb, cubed

4 curry leaves

400 ml water

Instructions

1. Saut chopped onion in oil, add curry powder, chilli powder and star anise and fry

for 1 minute

2. Add meat and brown

3. Add potatoes, peas and curry leaves


5. Pour over the browned meat and veggies

6. Bring to the boil, stirring often

7. Cover and simmer for 1 hour

8. Serve with rice and/or poppadoms


32/37

Moussaka

Try your hand at this tasty homemade Moussaka and impress your family and friends.


Ingredients

1 x 500 g bottle Knorr Unbelievable Spanish Tomato Cook-In-Sauce


3 large brinjals, sliced

500 g lean beef mince

30 ml margarine 1 egg

2 x 38 g sachets Knorr Classic White Sauce

Salt and Pepper to taste


700 ml boiling water

Oil for frying

Instructions

1. Fry finely chopped onion in margarine until transparent2. Add the mince and fry until crumbly

3. Add the Knorr Unbelievable Sauce and simmer for 5 min

4. Slice the brinjal and fry in hot oil until cooked

5. Arrange the fried brinjal in a greased casserole dish with mince in alternating

layers

6. Make a white sauce with the Knorr Classic White Sauce and boiling water and

season

7. Add the beaten egg

8. Pour over the mince and sprinkle with cheese

9. Bake for 3035 min or until golden


33/37

Ratatouille Moussaka

Marrows, tomatoes and brinjal combine to make this moussaka a supper sensation.


Ingredients

1 box Knorr Rice Mate - Cheesy Mince

4 baby marrows, sliced

2 tomatoes, chopped

800 ml warm water

15 ml oil


red onion, chopped

1 brinjal, sliced

500 g mince

Instructions

1. Fry brinjal slices in oil until cooked and place onto absorbent paper

2. Add mince and onion to the pan and brown together before adding the tomatoes

and baby marrows

3. Add the sachet of uncooked rice

4. Combine the seasoning mix with warm water and pour over the mince and rice

5. Bring to the boil stirring occasionally

6. Reduce heat and allow to simmer covered on low to medium heat for 20 min,

stirring occasionally until the rice is cooked7. Layer ? of the mince and rice mixture in an ovenproof dish and top with half the

slices of brinjal

8. Repeat this process ending up with mince and rice on the top

9. Make the cheese sauce topping by placing the powder in a measuring jug and

filling it up to the 250 ml mark with rapidly boiling water

10. Stir with a fork for 1 minute until thick and smooth

11. Pour cheese sauce over the mince dish, top with cheese and grill for 15 min until

the cheese is bubbling and golden brown


34/37


35/37

Steak and Kidney Pie

Treat the family to this traditional steak and kidney pie served with mashed potatoes and

roast vegetables.


Ingredients

500 g beef, cubed

250 ml red wine

15 ml oil

1 packet Knorr Hearty Beef Stew Cook-in-Sauce

1 egg, lightly beaten

500 g lamb kidneys, cleaned and cubed

50 g flour

250 ml water

1 roll (400 g) puff pastry

Instructions

1. Marinate the beef cubes and kidneys in the red wine, preferably overnight

2. Dust the cubes with flour reserving the wine for later use

3. Fry the cubes in oil to brown

4. Add the Knorr Hearty Beef Cook-in-Sauce, the reserved wine and water and

simmer for 2530 min

5. Place in an ovenproof dish or 4 individual dishes

6. Roll out the pastry and place over the mixture to create the top of the pie

7. Brush with beaten egg

8. Bake the pie at 200C for 15 min or until golden brown

9. Serve with mashed potato and vegetables


36/37

Sweet & Sticky Pork Ribs

Before grilling, marinate pork ribs overnight in a decadent sweet n spicy sauce made with

tomato sauce, honey, ginger and garlic.


Ingredients

300 ml tomato sauce

125 ml runny honey

5 ml crushed garlic

60 ml Knorr Sweet n Spicy Sauce

2 kg pork spare ribs

30 ml soy sauce

5 ml crushed ginger

75 ml sherry

15 ml fresh rosemary, chopped

Water to cover

Instructions

1. Mix together tomato sauce, soy sauce, honey, ginger, garlic, sherry, Knorr Sweet 'n

Spicy Sauce and rosemary and pour into a large, shallow dish

2. Add the ribs, cover and chill overnight

3. Place ribs in a large, roasting dish (you may have to cut them in half), pour over the

marinade and add enough water to completely cover the ribs

4. Simmer for 45 min until the ribs are completely tender

5. Place ribs onto a roasting rack and in the meantime place the sauce on the hob over

medium heat and simmer until it has reduced to a sticky consistency

6. Place ribs under the grill and baste occasionally for 9 min each side


37/37

Sweet Potato & Pesto BakePesto is always popular for entertaining and tastes great in this sweet potato bake.


Ingredients

1 sachet Knorr Bacon & Onion Potato Bake

125 g bacon bits

500 ml milk

6 sweet potatoes or potatoes

Pesto sauce

Instructions

Fry bacon bits until crispy

Slice potatoes or sweet potatoes and layer potato and bacon bits in a casserole dish

Spread a thin layer of pesto sauce over the potatoes

Mix sachet contents with the milk and pour over the potatoes

Bake at 180C for 4045 min until cooked

Documents

Knorr Recipes