Pre-School Listings

- Week 5

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Grocery List

1x            2kg         Potatoes

1x            Large    Avo

1x            Sprig     Chives

1x            Sprig     Coriander

2x           Bunch   Spring Onions

2x                           Chillies

1x            White    Onion

2x           Med      Tomatoes

1x            Bunch   Fresh Asparagus

3x                           Carrots

1x            250g      Sliced Mushrooms

1x            150g       Broccoli

1x            500g      Frozen Peas

1x            250ml    Sour Cream

1x            250ml    Fresh Cream
1x            1l             Milk

1x            250g      Margarine

2x           250g      Cheddar Cheese

1x            Un sliced Loaf of Bread

1x            Sachet  Knorr Creamy Garlic Sauce

1x            Sachet  Knorr Classic White Sauce

1x            Sachet  Knorr Mild Durban Curry Cook-in-sauce

1x            Sachet  Knorr Garlic & herb Potato Bake

1x            Sachet  Knorr Fresh Ideas Chicken a La King

1x            Box        Knorr Rice Mate Chicken a La King

1x            254g      Knorr Mince Mate Three Cheeses

1x            Bottle   Lemon Juice

1x            Box        Rajah Mild Curry Powder

1x            Bottle   Paprika

1x            Bottle   Dried Basil

1x            500g      Rice

2x           Tin          Tuna

1x            500ml   Cooking Oil

2x           225g      Shoulder Bacon

1x            500g      Fish Fillets

1x            500g      *Cubed Mutton

1x            300g      Cubed Chicken

1x            500g      Chicken Breast

1x            6pc        Pork Chops

*Can Substitute with Chicken/Beef/Potato/Butter Beans

Monday: Potato Stuffed with Avo & Bacon (serves 4)

Ingredients:
·                     4 potatoes (220g)

·                     1 ripe avocado, halved, peeled, stone removed

·                     1 sachet KNORR Creamy Garlic Sauce

·                     225g packet shoulder bacon, cooked till crispy

·                     2 Tbs sour cream

·                     2 Tbs chopped chives

Method:
1.                    Wash potatoes and dry with paper towel

2.                   Using a fork, pierce each potato a few times

3.                   Cook potatoes for 5-6 minutes on HIGH (100%) power in the microwave

4.                  Turn potatoes over

5.                   Cook a further 5-6 minutes on HIGH (100%) power or until potatoes are cooked

6.                  Wrap each potato in foil

7.                   Stand for 7 to 10 minutes

8.                  Mash avocado with sour cream and KNORR Creamy Garlic Sauce

9.                  Add bacon and chives and mix well

10.                Cut a cross in each potato and squeeze the sides in gently

11.                 Spoon avocado mixture onto potatoes and serve

Tuesday: Cheesy Fish Bake (serves 4-6)

Ingredients:
·                     500g fish fillets

·                     15ml lemon juice

·                     250ml chopped spring onions

·                     500ml boiling water

·                     2.5ml curry powder

·                     2.5ml Paprika

·                     Salt and Pepper to taste

·                     15ml margarine

·                     2 sachets Knorr Classic White Sauce

·                     125ml grated cheese

·                     500ml cooked rice

Method:
1.                    Season the fish fillets with salt and pepper, sprinkle with lemon juice and set aside

2.                   Melt margarine in a pan and add spring onion and lightly fry

3.                   Prepare Knorr Classic White Sauce by adding sachet contents to a jug and pouring in    boiling water

4.                  Stir with a fork for 1 minute until thick

5.                   Stir spring onions into white sauce and add cheese and Rajah Curry Powder

6.                  Grease a baking dish and spread the rice on the bottom and lay the fish fillets on top

7.                   Pour sauce over and sprinkle with  Paprika

8.                  Bake at 200? for about 30 minutes

Wednesday: *Mutton Bunny Chow (serves 4)

Ingredients:
·                     15 ml oil

·                     *500 g mutton, cubed

·                     2 chillies, seeded and finely chopped

·                     125 ml frozen peas

·                     400 ml water

·                     Fresh coriander leaves for garnish

·                     1 onion, chopped

·                     5 ml curry powder

·                     3 potatoes, cubed

·                     1 sachet Knorr Mild Durban Curry Cook-in-Sauce

·                     1 loaf of bread cut into quarters

Method:

1.                    Sauté chopped onion in oil, add meat and brown

2.                   Add curry powder and chillies and continue frying

3.                   Add potatoes and peas

4.                  Mix sachet contents with 400 ml cold water

5.                   Pour over the browned meat and veggies

6.                  Bring to the boil, stirring often

7.                   Cover and simmer for 45 min for meat on the bone or 1 hour for meat cubes (without   bone)

8.                  Slice a loaf of bread into quarters and hollow out the soft bread in the middle to              make a cavity to pour the curry into

9.                  Place the bread which was removed on the top of the bunny and serve with sambals

10.                Garnish with Coriander

*Can be substituted for Chicken/Beef/Potato/Butter Beans

Thursday: Chicken & Bacon Pasta (serves 4)

Ingredients:
·                     300 g chicken, cubed

·                     15 ml oil

·                     800 ml hot water

·                     200 g bacon, diced

·                     1 x 254 g box Knorr Mince Mate Three Cheeses

·                     1 bunch spring onions

Method:
1.                    In a large frying pan, fry the chicken and bacon in oil

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

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

4.                  Stir in the chopped spring onions

Friday: Cheesy Potato & Tuna bake (serves 4-6)

Ingredients:
·                     4 potatoes, washed, peeled and thinly sliced

·                     2 tomatoes, sliced

·                     1 sachet Knorr Garlic & Herb Potato Bake

·                     250 ml (1 cup) grated Cheddar cheese

·                     2 x 180 g tins tuna

·                     Aromat and pepper to season.

·                     450 ml milk

Instructions:
1.                    Preheat oven to 180C

2.                   Arrange half the sliced potatoes in a greased, ovenproof dish

3.                   Open the tins of tuna and drain the liquid

4.                  Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes     and the remaining potato

5.                   Season with Knorr Aromat and pepper

6.                  Mix the sachet contents with a little milk to make a paste and stir in the remaining         milk

7.                   Pour over the potatoes, sprinkle with cheese and bake at 180C for 1 hour until the          potatoes are soft and the cheese is golden brown

Saturday: Pork Chop Casserole (serves 4)

Ingredients:
·                     6 pork chops

·                     1 tablespoon (15 ml) margarine

·                     1 sachet KNORR Fresh Ideas Chicken A La King

·                     1 cup (250 ml) cream

·                     1 bunch fresh asparagus

·                     Salt and Pepper to taste

·                     3 carrots, peeled and sliced into strips

·                     2/5 cup (100 ml) water

·                     1 teaspoon (5 ml) Dried Basil

Method:
1.                    Season pork chops with salt and pepper

2.                   In a frying pan melt Stork margarine on medium heat

3.                   Fry pork chops until brown

4.                  Add carrots, cook for another 2 minutes

5.                   Remove pork chops and set aside

6.                  Add KNORR Fresh Ideas Chicken A La King, water, cream and dried basil to the pan

7.                   Simmer for 20 minutes

8.                  Add asparagus spears and simmer for 2 minutes

9.                  Return pork chops back to the pan and cover with sauce

10.                Serve with steamed white rice

Sunday: Chicken and Broccoli à la King (serves 4)

Ingredients:
·                     500 g chicken breasts, sliced

·                     15 ml oil

·                     800 ml warm water

·                     250 g sliced mushrooms

·                     1 box Knorr Rice Mate Chicken à la King

·                     150 g broccoli

Method:
1.                    Using a large saucepan, brown the sliced chicken breasts and mushrooms in oil

2.                   Add the sachet of uncooked rice and stir

3.                   Mix the packet of seasoning mix with 800 ml warm water and pour the mix in the         pan

4.                  Stir well

5.                   Bring to the boil, stirring occasionally, reduce heat, cover and simmer for 20 min

6.                  Add the broccoli florets, stir well, cover and simmer for another 10 min

Kind regards

Natasha & Jade

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