Pre-School Listings

- Week 1

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Hi Readers
Thank you for subscribing to our mailing list. We have chosen a variety for recipes, so there might be something that your family doesn’t eat, skip those or alter them as need be. Please let us know what you think of our recipes and our new school community. We will email the link to the new whats 4 dinner every Friday. Enjoy!!!

Shopping List – Quantity Product Check

  • 4x           Large      Red/Yellow Peppers
  • 1x            Sprig      Flat Leaf Parsley
  • 1x            Sprig      Basil
  • 1x            Sprig      Chives
  • 1x            500g       Stir Fry Veg Mix
  • 3x            White     Onions
  • 1x            120g        Cherry Tomatoes
  • 1x            350g       Broccoli
  • 1x            Sml         Bag Frozen Peas
  • 1x            250g       Spinach
  • 6x           Lrg          Giant Mushrooms
  • 1x            1kg          Potatoes
  • 1x            Sml         Tub Crushed Garlic
  • 1x            Sml         Jar Jalapeños
  • 1x            100g       Black Olives
  • 1x            Box         Dried Bread Crumbs
  • 1x            Sachet   Knorr Creamy Pesto Sauce
  • 1x            Sachet   Knorr Spaghetti Bolognaise Cook-in sauce
  • 1x            Sachet   Knorr Classic White Sauce
  • 1x            Sachet   Knorr Cheese and Mustard Veggie Bake
  • 1x            Sachet   Knorr Chicken a La King
  • 1x            Box         Knorr Mince Mate Creamy Cheese
  • 1x            Sachet   All Gold Tomato Paste
  • 1x                            Vegatable Stock Cube
  • 1x            Pkt          Nacho Chips
  • 1x            750ml     Olive Oil
  • 1x            750ml     Cooking Oil
  • 1x                            Meat Spice
  • 1x            Bottle    Sweet Chilli Sauce
  • 1x            Sml         Bag Raisins
  • 1x            Sml         Bag Dried Apricots
  • 1x            Sml         Bag Flaked Almonds
  • 1x            Box         Cous Cous
  • 1x            500g       Spaghetti
  • 1x            500g       Pasta Shells
  • 1x            500ml     White Wine
  • 1x            500ml     Red Wine
  • 1x            100g       Parmesan Cheese
  • 1x            500g       Cheddar Cheese
  • 1x            Sml         Tub Feta Cheese
  • 1x            1l             Milk
  • 1x            ½           Dozen Eggs
  • 1x            250g       Margarine
  • 1x            250ml     Fresh Cream
  • 1x            6pck       Pita Pockets
  • 1x            500g       Beef Stir Fry Strips
  • 2x            500g       Topside Mince
  • 1x            200g       Bacon
  • 1x            400g       Haddock

Monday: Stuffed Peppers (serves 4)


  • 4 large red and/or yellow red peppers
  • 2 tablespoons dried breadcrumbs
  • 1 sachet Knorr Creamy Pesto Sauce
  • olive oil


  • 1 tablespoon flaked almonds
  • ¼ cup prepared Cous Cous
  • 1 tablespoon finely chopped flat-leaf parsley
  • 3 teaspoons raisins
  • 5 dried apricots, chopped
  • 2 tablespoons olive oil


1. Preheat oven to 200°C

2. Roast peppers for about 10 minutes until skins are charred and can be peeled off easily

3. Peel skin from peppers, then halve or quarter lengthways, depending on size

4. Remove seeds and discard

5. Mix ingredients together for filling, seasoning with salt and freshly ground pepper to taste

6. Set aside

7. Mix the breadcrumbs and Knorr Creamy Pesto Sauce together in a small bowl

8. Lay peppers on a dry surface and divide filling between them

9. Roll up the sides and enclose and secure with a wooden toothpick

10. Place on a baking tray, sprinkle liberally with dried breadcrumb mixture and drizzle with a little olive oil

11. Bake for 15-20 minutes

12. Serve stuffed peppers warm or cold, with a bowl of small olives on the side

13. You can also use thin slices of brinjal in place of the peppers and use the 2 together on a platter for a lovely snacky dinner

Tuesday: Beef Pita Pockets (serves 6)


  • 6 x Pita Pockets
  • 500g Beef Stir fry strips
  • 500g premixed Stir fry Veg
  • 1 x tspn Crushed Garlic
  • 1 x Tbs oil for frying
  • Sweet Chilli Sauce
  • Meat Spice for flavouring


1.                    Spice the beef strips and flash fry in a pan with the oil and garlic until the meat is brown. Remove from the heat.

2.                   Add the bag of stir fry Veg, return to heat and gently fold into meat for a minute. Remove from heat.

3.                   Cut Pita Rounds in Half and gently spoon in filling from the pan into each half. Squeeze a little sweet chilli over filling and serve.

Wednesday: Really Italian Bolognaise (serves 4)


  • 1 onion, finely chopped
  • 500 g mince
  • 15 ml tomato paste
  • 100 g black olives, pips removed
  • 400 ml cold water
  • 150 ml grated Parmesan cheese
  • 15 ml oil
  • 125 ml red wine
  • 120 g cherry tomatoes, halved
  • 1 sachet Knorr Spaghetti Bolognaise Cook-in-Sauce
  • 100 ml basil leaves, roughly chopped
  • Spaghetti to serve


1. Sauté onion in a splash of oil, add mince and brown

2. Add red wine and cook until it has reduced, then add tomato paste, tomatoes and black olives

3. Mix sachet contents with 400 ml cold water and pour over mince

4. Bring to the boil, stirring occasionally, then simmer for about 10 min

5. Add basil and Parmesan cheese and serve with spaghetti

Thursday: Pasta Bake (serves 6)


  • 300 g pasta shells
  • 4 bacon rashers, chopped
  • 350 g broccoli
  • 1 cup cream
  • Knorr Classic White Sauce
  • 2 tsp olive oil
  • 1 small onion, chopped
  • 1 cup frozen peas
  • 2 eggs
  • 1 ½ cups grated cheddar cheese


1. Preheat oven to 180C

2. Cook the pasta according to the packet instructions

3. Drain, return to the pan

4. In a frying pan, heat the oil over a medium heat

5. Add the bacon and onion, and cook, until soft and lightly browned

6. Break the broccoli into small florets

7. Cook the broccoli and peas in a steamer or in the microwave until tender

8. Use a fork to mix the cream and eggs together in a jug

9. Add bacon, onion, broccoli, peas and the cream along with 1 cup cheddar to the pasta

10. Stir

11. Spoon into a 2 litre ovenproof dish

12. Sprinkle remaining cheddar over the top

13. Bake for 20-30 mins or until golden

Friday: Mexican Cheese Noodles (serves 4)


  • 400 g mince
  • 1 x 325 g box Knorr Mince Mate Creamy Cheese
  • 75 ml jalapeno peppers, chopped
  • 400 ml nacho chips
  • 15 ml oil
  • 800 ml hot water
  • 500 ml boiling water
  • 250 ml grated Cheddar


1. In a large saucepan, brown mince in oil

2. Add the sachet of seasoning mix, 800 ml hot water, jalapenos and the uncooked pasta and bring to the boil

3. Reduce heat and simmer for 15-20 minutes, stirring occasionally

4. Transfer to a baking dish

5. Empty the contents and the cheese sauce sachet into a measuring jug

6. Fill to 500 ml with rapidly boiling water and stir with a fork for 1 min

7. Pour over the mince, top with crushed nachos, sprinkle with grated cheese and grill for 4 min

Saturday: Delicious Giant Mushrooms (serves 4)


  • 1 sachet Knorr Cheese & Mustard Veggie Bake
  • 250 g chopped spinach
  • 6 large brown mushrooms
  • Black pepper
  • 350 ml milk
  • 2 wheels feta cheese
  • Stork Margarine
  • Breadcrumbs


1. Pour sachet contents into a saucepan and add milk

2. Place onto a medium heat and stir until it thickens (or use the microwave)

3. Add spinach and crumbled feta to the sauce

4. In a large pan, fry mushrooms in Stork margarine until cooked

5. Place onto a baking sheet

6. Pour spinach sauce over each mushroom and season with black pepper

7. Top with breadcrumbs and place under the grill until golden brown

Sunday: Quick n Easy Haddock Chowder (serves 4)


  • 30g margarine
  • 1 sachet Knorr Chicken a la King
  • 250ml vegetable stock
  • 3 medium potatoes, peeled and cut into 2cm cubes
  • Salt and cracked black pepper
  • 1 onion, sliced
  • 500 ml milk
  • 1 cup white wine
  • 400g haddock, bones removed and broken up into large chunks
  • 1/2 cup chopped chives


1. Heat the margarine in a large saucepan over medium heat

2. Add the onion and cook, stirring, for 3-4 minutes or until starting to soften (do not allow to brown)

3. Add the Knorr Fresh Ideas and cook, stirring for 1 minute, ensuring the flour does not   brown too much on the base of the pan

4. Gradually add the milk, whisking until smooth and combined

5. Add the stock and wine and continue to stir for another 3-4 minutes or until the mixture thickens slightly

6. Bring to a simmer (do not allow to boil) and add the potatoes

7. Cook for 6-8 minutes or until potatoes have softened

8. Add the haddock

9. Cook for a further 5 minutes

10. Stir through the salt, pepper and chives

11. Serve immediately with some home made crispy toasts

Kind regards

Natasha & Jade

Support & admin

Tel : (+27) (0)71 7828285


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