Pre-School Listings

- Week 2

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Hi Readers

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!!!

Grocery List:

1x            250g       Instant Lasagna Sheets
1x            500g       Fettuccine
1x            1kg          Basmati Rice
1x            500g       Flour
1x            500g       Cake Flour
1x                            Baking Powder
1x            750ml     Olive Oil
1x            750ml     Cooking Oil
1x            Bottle    Ground Oregano
1x            Bottle    Ground Basil
1x            Bottle    Dry Mixed Herbs
1x            Sachet   Knorr Cheese and Bacon Potato Bake
1x            Sachet   Knorr Sweet n Spicy Sauce
1x            Jar           Red/Green Thai Curry Paste
2x            Tins         Tomatoes
1x            Tin          Coconut Milk
1x            125g        Mozzarella Cheese
1x            620g       Cheddar Cheese
1x            250g       Parmesan Cheese
2x            250ml     Pouring Cream
1x            250ml     Sour Cream
1x            500g       Butter
1x            1l             Milk
1x            500ml     Red Wine
1x            Dozen    Eggs
1x            Bottle    Lemon Juice
2x            White     Onions
2x            Red         Onions
1x            Sml         Tub Crushed Garlic
1x            250g       Chopped Mushrooms
1x            1kg          Pocket of Potatoes
1x            100g       Green Beans
1x            Sml         Red Chilli
3x            Med        Avocadoes
2x            Large      Red Peppers
1x            Sprig      Fresh Parsley
1x            Sprig      Fresh Corriander
1x            Bunch    Spring Onions
1x            *              Vetkoek Filling of your choice
1x            500g       Topside Mince
1x            150g        Sliced Cooked Ham
1x            120g        Fish/ 1x Tin Salmon
1x            4pc         Deboned Chicken Breast Fillet
1x                            Ready made salad/ French Loaf

Monday: Famous Beef Lasagna (serves 4-6)

250g packet lasagna sheets
½ cup freshly grated mozzarella cheese
½ cup freshly grated cheddar cheese
½ cup thickened or pouring cream
¼ cup freshly grated parmesan cheese

Ingredients cheese sauce:
60g butter or margarine
1/3 cup plain flour
2 cups milk
1 cup freshly grated cheddar cheese
salt and pepper to taste

Ingredients mince sauce:
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
500g beef mince
2 x 425g cans tomatoes
¼ cup red wine
½ tsp ground oregano
½ tsp ground basil
salt and pepper to taste


1.                    Preheat oven to 180°C.

2.                   Brush a shallow ovenproof dish with melted butter or oil, line with lasagna sheets          breaking them to fill any gaps. Set aside.

3.                   To make cheese sauce, melt butter in a medium pan. Add flour and sit for one                 minute. Remove from heat. Gradually add milk, stirring until mixture is smooth.         Return to heat. Cook, stirring constantly, over medium heat until sauce boils          and        thickens. Reduce heat,                 simmer for three minutes. Remove from heat; add cheese,       salt and pepper. Stir well until combined and set aside.

4.                  To make meat sauce, heat oil in a large pan. Add onion and garlic and stir over low         heat until onion is tender. Add mince. Brown well – breaking up with a fork as it   cooks. Stir in undrained, crushed tomatoes, wine, oregano, basil, salt and pepper.               Bring to boil. Reduce     heat, simmer 20 minutes.

5.                   Spoon one-third of the meat sauce over lasagna sheets. Top with one-third of the         cheese                 sauce. Arrange a layer of lasagna sheets on top.

6.                  Continue layering, finishing with lasagna sheets. Sprinkle with combined mozzarella     and cheddar cheese.

7.                   Pour cream over the top. Sprinkle with parmesan.

8.                  Bake for 35-40 minutes or until bubbling and golden.

Serve with a freshly tossed salad or a French loaf.

Tuesday: Mamma’s Alfredo (serves 2-4)

500g dried fettuccine
6 tbsp unsalted butter
150g sliced cooked ham
250g chopped mushrooms
1 cup cream
1 cup finely grated parmesan
½ tsp salt
¼ tsp freshly ground black pepper
fresh parsley for garnishing


1.                    Cook the fettuccine in a pot of rapidly boiling salted water until the pasta is al    dente    (not soft and mushy).

2.                   While the pasta is cooking, melt the butter in a saucepan over medium-high      heat.     Fry the mushrooms then add the cream and ham and bring to the boil.

3.                   Cook until sauce has reduced, or for about five minutes, stirring gently.

4.                  Remove from the heat.

5.                   Place pasta in a serving dish, sprinkle with the parmesan cheese then pour the                sauce over the pasta to melt the cheese.

6.                  Gently mix the pasta and sauce together.

7.                   Season with salt and pepper.

8.                  Garnish with parsley and a little parmesan.

Wednesday: Easy, Yummy Fish Cakes (serves 2-4)

120g cooked fish or 1 tin of salmon
2 mashed potatoes
½ tsp lemon juice
½ tsp mixed herbs
1 egg, beaten
1 onion, grated
salt and pepper
2 tbsp flour
oil for frying

1.                    Flake fish finely or decant salmon from the tin.

2.                   Mix potatoes, lemon juice, salt and pepper, herbs, eggs and onion together.

3.                   Shape the mixture into 5-6 cakes.

4.                  Place the flour on a piece of paper or clean kitchen surface and roll the fish        cakes    in the flour.

5.                   Heat oil in a frying pan and fry the fish cakes until golden brown.

6.                  Garnish with lemon slices and parsley, and serve with Tartare sauce and hot      chips     or a fresh salad.

Thursday: Thai Chicken on Basmati Rice (Serves 4)


4 x Deboned Chicken Breasts
1 tin coconut milk
1 Tbs red or green Thai curry paste
1 red onion, sliced
100g green beans

Ready made Rice (Normal/Basmati)


1.                    Prepare the chicken by cutting into cubes.

2.                   Heat a heavy bottomed pan on the stove, pour in the coconut milk and bring    to the    boil.

3.                   Add the Thai curry paste and stir.

4.                  Add the onions and chicken pieces and simmer for 15 minutes until the chicken               is cooked.

5.                   Add the green beans and cook for a few more minutes (the beans should be    crunchy).

6.                  Serve in individual bowls with basmati rice.

Friday: Vetkoek and Filling of your Choice!


250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying


1.                    Sift flour, baking powder and salt together.

2.                   Beat egg separately and add to flour.

3.                   Add milk and mix until smooth.

4.                  Heat oil in a deep frying pan and drop a tablespoon of the mixture into oil.

5.                   Don’t make more than four at a time.

6.                  Fry for two to three minutes on one side, then turn and fry for one minute on other      side. Serve hot with filling of your choice.

*Suggested fillings for Vetkoek: Ham & Cheese/ Curried Mince/ Chicken Mayo/Bacon Egg and Cheese/ Bacon and Banana/ Cheese and Tomato/ Corned Beef, Tomato and Onion etc.

Saturday: Potato Wedges and Dip (serves 4)


·                     700 g potatoes, peeled and cut into wedges

·                     1 sachet Knorr Cheese & Bacon Potato Bake

·                     10 ml lemon juice

·                     1 red chilli, seeded and finely chopped

·                     45 ml sour cream

·                     50 ml olive oil

·                     3 ripe avocados

·                     1 small red onion, finely chopped

·                     15 ml fresh coriander, finely chopped

·                     Salt and black pepper to taste

1.                    Preheat oven to 180C

2.                   Place potato wedges in a suitable roasting dish and sprinkle sachet contents     over       the potato wedges

3.                   Drizzle with olive oil and bake for 30–40 min until golden brown and crispy

4.                  Place avocado flesh into a bowl and mash lightly with a fork together with the                 lemon juice

5.                   Add onion, chilli, coriander and sour cream and season with salt and pepper

6.                  Serve chilled as a dip for the crispy potato wedges

Sunday: Omelette with a difference (serves 4)


·                     8 eggs

·                     Salt and pepper to taste

·                     1 bunch spring onions, finely sliced

·                     375ml cheddar cheese

·                     50ml KNORR Sweet ‘n Spicy Sauce

·                     180ml water/milk

·                     2 red peppers, finely chopped

·                     125ml chopped fresh parsley

·                     40g margarine

1.                    Beat 2 eggs and 45ml water (or milk) together in a small jug and season with     salt         and pepper

2.                   Combine red pepper, spring onion, parsley and cheese in a bowl

3.                   Heat 10g Stork margarine in a non-stick frying pan over high heat until melted

4.                  Reduce heat slightly and pour the egg mixture into the pan

5.                   Cook for 2-3 minutes until the egg begins to set

6.                  Sprinkle ¼ of the red pepper and cheese mixture over the omelette and cook                 for 3-4   minutes or until the egg is golden and set

7.                   Alternatively, you can place the pan under the grill for a minute or 2 to cook the egg

8.                  Drizzle a little Knorr Sweet ‘n Spicy Sauce over the omelette, fold in half, and place it   onto a side plate

9.                  Repeat, and serve

Kind regards


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