Spinach and bacon mielie bread

8 bacon rashers, fried and chopped (optional) 2 cups self raising flour 125 ml PnP cheddar cheese, grated 100 grams swiss chard, blanched and finely chopped 1 can sweetcorn kernel, drained 125 ml PnP Finest extra-virgin olive oil, or canola oil, plus extra for greasing 3 extra large PnP eggs 1 tsp dried chilli flakes, dried (optional) 2 cloves garlic, crushed 1 dash salt and milled pepper Preheat oven to 200c.

Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Grease a 19cm x 8cm x 6cm deep loaf pan and line with baking paper. Mix bacon, flour, cheddar, swiss chard and sweetcorn together. Make a well in dry ingredients. Whisk oil, eggs, chilli, garlic and seasoning together. Stir into dry ingredients to form a batter. Pour into loaf pan and bake for 30 minutes, or until an inserted skewer comes out clean.

Carrot and baby marrow quiche

2 Sheets frozen, ready-made shortcrust pastry 3 Baby marrows, grated 1 Large carrot, peeled and grated 4 Eggs 250 ml Cream 1 Knorr creamy pesto pasta sauce 2 Tablespoons oil 125 ml grated cheddar cheese

Place an oven tray in the oven and preheat to 200C. Line the base and sides of a quiche/ flan dish with pastry and trim excess. Place in the freezer for 15 minutes or until golden. Bake pastry for 20 to 25 minutes or until golden. Reduce oven to 180 C. Spread base of pastry with pesto. Squeeze excess moisture from baby marrow and carrot. Combine and spread over pesto. Whisk eggs, cream, Knorr creamy pesto pasta sauce and salt and pepper until combined. Pour over vegetables and sprinkle with cheese. Bake quiche for 35-40 minutes or until golden and set. Stand for 5 minutes before serving. Serve with a crispy garden salad.

13.

Winter sausage & tomato pasta bake

Ingredients:

6 pork sausages, grilled and sliced 1 onion, finely chopped 1 tin chopped tomatoes 500ml cold water 500g penne pasta, cooked to al dente and drained 15ml oil 1 clove garlic, finely chopped 5ml Robertsons Italian Herbs 1 KNORR Chicken a la King Dry Cook-in Sauce 125ml cheddar cheese, grated

Method: Preheat oven to 180 C. Heat oil in a pan and fry the onion and garlic for 5 minutes until softened. Add the sliced sausages and fry for a further 2 minutes. Add the chopped tomatoes, Robertsons Italian Herbs and water, and stir in the sachet of KNORR Fresh Ideas Chicken a la King. Allow to simmer for 10 minutes to thicken; then stir through the cooked penne pasta. Transfer to an ovenproof dish and top with grated cheddar cheese. Allow to cook in the oven for 15 minutes until golden brown and crispy on top

KNORR: Chicken and baby veg casserole

INGREDIENTS 400ml water 100g cherry tomatoes 100g baby corn 100g baby carrots 5 baby leek stems, cut in half 500g chicken pieces (thighs & drumsticks) 1 clove garlic, crushed 1 onion, cut into wedges 1 KNORR Chicken Stock Pot 30ml sunflower oil 3 baby marrows, cut into thirds 6 baby potatoes, halved METHOD

Heat the oil, and fry the onion and garlic. Add the chicken and lightly brown. Add the baby leeks and fry for 3 minutes. Add all the remaining ingredients and simmer until potatoes are soft. Mix some flour to a paste and add enough to the pot to make a thicker gravy.