PEANUT CARAMEL POPCORN

Ingredients

100g popcorn kernals

175g castor sugar

60ml liquid glucose

30ml water

25g smooth peanut butter

5ml bicarbonate of soda

5ml cold water

Conventional method

• Pop the popcorn and set aside.
• In a pan combine the sugar, liquid glucose and 30ml water, cook over a low heat for about 5 minutes and stir to dissolve the sugar.
• Stir in the peanut butter and cook for a further 5 minutes.
• Combine the bicarbonate of soda and cold water and pour over the caramel, beat well and pour over the popcorn.
• Toss once or twice over the heat.
• Place the pop corn on a try to cool and harden.

Microwave method

• Pop the popcorn and set aside.
• In a microwave safe bowl combine the sugar, liquid glucose and 30ml water.
• Microwave on high for 2 minutes and stir to dissolve sugar.
• Stir in the peanut butter and microwave on high for a further 5 minutes.
• Combine the bicarbonate of soda and cold water and pour over the caramel. Beat well and pour over the popcorn. Toss once or twice.
• Microwave on high for about 45 seconds to a minute, tossing halfway through cooking..
• Place the popcorn on to a tray to cool and harden.

Serves 4 - 6

COSMOPOLITAN

Ingredients

50ml vodka
25ml cointreu
25ml cranberry juice
25ml lime juice
1 lime wedge

Method

• Shake vodka, cointreu, lime and cranberry juice vigorously in a shaker with ice.
• Strain into a chilled martini glass.
• Garnish with a lime wedge on the rim, and serve.

Serves 1

CHICKEN PIQUANT PEPPERS & FETA PASTA

Traditional South African sweet piquant peppers are combined with feta to make this pasta a tasty delight. 
 

Ingredients

1 box Knorr Chicken Mate Mushroom
125ml piquant peppers
600ml hot water
250ml milk
400g chicken breasts, sliced
250ml feta cheese
1 onion, chopped
15ml oil

Method

• In a large saucepan, brown the onion and chicken in oil
• Add the sachet of seasoning spice blend, 600 ml hot water and 200 ml cold milk
• Add the uncooked pasta and chopped piquant pepper and bring to the boil, stirring occasionally
• Reduce heat and simmer for 10-12 min or until the pasta is cooked
• Stir in the crumbled feta cheese and serve

Serves 4

BACON & BABY MARROW PASTA

Ingredients

400g pasta

20ml sunflower oil

2 onions, sliced

250g rindless streaky bacon, chopped

4 tomatoes, cubed

8 baby marrows, sliced

3 eggs, lightly beaten

1 cup cheddar cheese, grated

Method

• Cook pasta in boiling salted water until al dente.
• While the pasta is cooking, heat oil in a frying pan and sauté onion until soft. Remove from the pan and set aside.
• Add the bacon to the pan and fry for 3 minutes.
• Add the baby marrows and fry for a further 3 minutes.
• Drain the pasta and add the onions, bacon, baby marrows and tomatoes.
• Mix the grated cheese and egg together, pour over pasta. Cook over a low heat for 2 minutes until the egg thickens.
• Season with salt and pepper.
• Serve with a green salad.

Serves 4

CHICKEN MUSHROON & SPINACH PASTA

Ingredients

1 box Knorr Chicken Mate Mushroom
400g chicken, sliced
200ml cold milk
15ml oil
250g mushrooms sliced
250g frozen spinach
600ml hot water

Method

• In a large saucepan, brown the chicken and mushrooms in oil
• Add the sachet of seasoning spice blend, 600 ml hot water and 200 ml cold milk
• Add the uncooked pasta and bring to the boil, stirring occasionally
• Reduce heat and simmer for 5 minutes, add the defrosted spinach and simmer for another 5 minutes until the pasta is cooked

Serves 4

CHICKEN CORN & PEPPER LASAGNE

Ingredients

1 box Knorr Chicken Lasagne Mate
250ml Cheddar cheese
200g corn kernels
15ml oil
500g chicken breasts, sliced
1 red pepper, sliced
1 onion, chopped

Method

• Empty the contents of the cheese sauce sachet into a jug, fill to 400 ml with boiling water and stir for 1 min
• In a large pan, brown the onion, sliced chicken breasts and red pepper in oil
• Add the sachet of seasoning mix, 600ml hot water and the pasta to the chicken
• Bring to the boil, stirring occasionally
• Reduce heat and simmer for 10 min
• Pour into a 2-litre oven dish, pour cheese sauce over and sprinkle with grated cheese
• Grill for 10 min or bake for 20 min at 180°C

Serves 4

CHICKEN BUTTERNUT & FETA LASAGNE

Ingredients

1 box Knorr Chicken Lasagne Mate
250ml feta cheese
400g butternut
500g chicken breasts, sliced
1 onion, chopped
15ml oil

Method

• Empty the contents of the cheese sauce sachet into a jug, fill to 400 ml with boiling water and stir for 1 min
• Cube the butternut and microwave in a little water on high for 7 min
• In a large pan, brown the onion and chicken breasts in oil
• Add the sachet of seasoning mix, 600 ml hot water, butternut and pasta to the chicken
• Bring to the boil, stirring occasionally
• Reduce heat and simmer for 10 min
• Pour into a 2-litre oven dish
• Pour cheese sauce over and sprinkle with crumbled feta cheese
• Grill for 10 min or bake for 20 min at 180°C

Serves 4