OUICK AND EASY





CHICKEN, TOMATO AND PEA STEW

Chicken, Tomato and Pea Stew0Be the first to rate
This recipe lets you use up those frozen peas that have been sitting in the freezer and makes a simple and affordable family meal!

KNORR STEW GRANULES

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time55 minutes

INGREDIENTS

  • 1 tbsp oil
  • 1 onion, finely diced
  • 4 tomatoes, chopped
  • 500 g Chicken pieces, cut in half
  • 2 tbsp Tomato sauce
  • 1 Cup water
  • 3 tbsp KNORR Stew Granules
  • 1 Cup frozen peas

METHOD

  • Heat oil in a pot and fry the onion until soft.
  • Add the chopped tomatoes and cook until soft and pasty.
  • Add the chicken pieces and brown well on all sides then stir in the tomato sauce.
  • Add the water, stir well and bring to the boil then reduce heat and allow to simmer for 30 minutes with the lid on, stirring occasionally.
  • Add the KNORR Stew Granules and frozen peas, stir well and allow to simmer for a further 5 minutes.
  • Adjust the flavour with a little sugar if necessary.
  • Serve with rice or pap.
POSTED BY DELICIOUS.COM NO 02 NOVEMBER 2013

CHICKEN AND THYME PIE

Chicken and Thyme Pie5(2) | Rate this recipe
Create a delicious pie filling with chicken, mushrooms, spring onions and KNORR Stew Granules – top it with puff pastry and it will be ready in no time!

KNORR STEW GRANULES


  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time65 minutes

INGREDIENTS

    Chicken and Thyme Pie
  • 1 tbsp Cooking oil
  • 400 g chicken fillet, cut into strips
  • 250 g Button mushrooms, sliced
  • 200 ml water
  • ½ Bunch spring onions, chopped
  • 1 tsp Robertsons Thyme
  • 3 tbsp Knorr Stew Granules
  • 1 Roll puff pastry, defrosted
  • 1 Egg, lightly beaten

METHOD

  • Preheat oven to 200°C
  • Heat oil in a large frying pan and cook chicken for about 5 minutes or until well browned
  • Add the mushrooms and cook for about 5 minutes
  • Add the milk, water and spring onions then allow to simmer for 15 minutes stirring occasionally
  • Stir in the thyme and Knorr Stew Granules and allow to simmer for a further 5 minutes
  • Transfer to an ovenproof casserole dish and top with puff pastry, trimming off an excess from the sides
  • Brush with a little beaten egg and sprinkle with salt and black pepper
  • Cut three small crosses into the top of the pastry to allow the pie to steam then bake in the oven for 30-35 minutes or until the pastry is golden brown and puffed
POSTED BY DELICIOUS.COM ON 02 NOVEMBER 2013












Chicken and Vegetable Stew CHICKEN AND VEGETABLE STEW

Chicken and Vegetable Stew0Be the first to rate
Knorr Stew Granules will turn this simple country stew into a dish packed with flavour, great for serving at a family gathering.
  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time50 minutes

INGREDIENTS

  • 500 g Chicken pieces
  • 1 Green pepper, chopped
  • 1 Onion, chopped
  • 30 ml Cooking oil
  • 3 heaped tbsp KNORR Stew Granules
  • 2 Potatoes, peeled and cubed
  • 2 Cup frozen mixed vegetables
  • 1 ½ Cup water

METHOD

  • Heat oil in a pot and fry the onion and green pepper until soft.
  • Add the chicken pieces and fry for about 5 minutes until well browned.
  • Add the potatoes, frozen mixed vegetables and water to the pot.
  • Bring to the boil then turn down the heat and allow simmer for 30 minutes with the lid on.
  • Add the KNORR Stew Granules, stir well and allow to simmer for a further 5 minutes.
  • Serve with rice or pap.
POSTED BY DELICIOUS.COM ON 02 NOVEMBER 2013






NORTH AFRICAN VEGETABLES STEW

A wonderful blend of North African flavours combined in one pot and bought together with KNORR Stew Granules!


North African Vegetable Stew

NORTH AFRICAN VEGETABLE STEW

North African Vegetable Stew2.4(5) | Recipe serves4
  • Preparation time40 minutes
  • Cooking time60 minutes

INGREDIENTS

  • 15 ml Sunflower oil
  • 1 Onion, finely chopped
  • 5 ml Brown sugar
  • 3 Cloves crushed garlic
  • 30 ml Robertsons Paprika
  • 2 Tomatoes, chopped
  • 3 Baby marrows, sliced
  • 2 Potatoes, peeled and cubed
  • 600 ml Water
  • 410 g Tin chickpeas, drained
  • 1 Sachet (35 g) KNORR Stew Granules
  • 30 ml Chopped mint
  • 30 ml Plain yoghurt
  • 3 Carrots, peeled and sliced

METHOD

  • Heat oil in a pot and fry onion until soft then add the brown sugar and fry for about 5 minutes or until the onions start to turn golden brown.
  • Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
  • Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
  • Stir in the chickpeas and KNORR Stew Granules and simmer for a further 5 minutes.
  • Before serving garnish with mint and yoghurt.
  • Serve with rice or cous cous.
POSTED BY DELICIOUS.COM 0N 02 NOVEMBER 2013






GLUTEN - FREE  BUTTERMILK DOUGHNUTS

Posted by DELICIOUS.COM ON 02 NOVEMBER 2013


Gluten-Free Buttermilk Doughnuts

 

Ingredients:

1 Salmon fillet (1/2 Kg), cut into 4 pieces
1 tablespoon honey
1 tablespoon ketchup
1 cup uncooked instant brown rice
1 1/4 cups water
Salt
Doughnuts:
1 egg, beaten
2 1/2 cups gluten-free all purpose flour mix
1 cup buttermilk
1/2 cup sugar
1/8 cup butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
Coating:
1/4 cup white sugar
1 tablespoon ground cinnamon

Directions:

1. Beat the eggs, buttermilk and melted butter in a 2 cup measuring cup with a fork.
2. In a separate large bowl, combine the dry ingredients. Slowly fold in the wet ingredients, mixing by hand with a wooden spoon until fully incorporated.
3. Let the dough rest for 15 minutes.
4. Heat around 8-10cm of Sunflower oil in the bottom of a pot until very hot (190C).
5. Using a small scoop, scoop out a few balls of dough and carefully drop each Doughnut in the hot oil.
6. Cook until golden brown on both sides (a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
7. Remove the Doughnut from oil with a slotted spoon or spatula, and place on a plate lined with a couple layers of paper towel to the absorb the oil.
8. In a small bowl, combine the sugar and cinnamon for the Doughnut coating.
9. While still warm, roll each Doughnut in the bowl of cinnamon sugar to coat fully. Alternately, you can skip this step and enjoy plain or dipped in chocolate! Serve while warm!



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