Pre-School Listings

- Week 3

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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

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

12.                With some home made crispy toasts

Kind regards


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