WINTER RECIPES

*All the recipes on this page are vegetarian.

02
04
Lentil Bobotie
with Yellow Rice

Barley Risotto with

06
Mushrooms, Peas and
Vegan Cheese

Brown Lentil and Pumpkin

08
Curry with Steamed Rice

10
Vegan Lasagne

12
Spicy Lentil and
Sweet Potato Dhal

Spicy Mushroom Curry with

14
Naan Bread and Rice

16
Pumpkin and Chickpea Curry
with Fresh Pumpkin Leaves

Vegan Mushroom and Lentil

18
Bolognaise with Baby Marrow
Noodles

Veggie Curry with Roti

20
Vegan Chilli with Beans,
Chickpeas and Lentils
 WINTER RECIPES

22
One-Pot Beef Stew
with Dumplings 24
Masala Oxtail with Herby
Dombolo

26
Spicy Sausage Rolls
28
Everyone’s Mince and Mac

30
Chakalaka Chicken Pasta
32
Roasted Butternut with a

34
Spinach Three Cheese Sauce

Creamy Chakalaka Soup

with Biltong 36
Citrus Baked Chicken with a
Herby Bulgur Wheat Salad

38
Cheesy Mince Pancake Bake
40
Hearty Sausage Stew
with Samp and Beans
LENTIL BOBOTIE WITH YELLOW RICE
 LENTIL BOBOTIE WITH YELLOW RICE
TIME: 75 MINUTES
INGREDIENTS
For the lentil mix:
30ml (2 Tbsp) vegetable oil
1 onion, peeled and finely chopped
2 carrots, peeled and grated
2 cloves garlic, finely chopped
15ml (1 Tbsp) Rajah Medium Curry
Powder
5ml (1 tsp) Robertsons Turmeric
2 x 400g tins brown lentils, drained and
rinsed
125ml (1/2 cup) chutney
50g raisins
500ml (2 cups) water
1 sachet Knorr Thick Vegetable Soup
10ml (2 tsp) lemon juice
2.5ml (1/2 tsp) Robertsons Black Pepper
For the topping:
250ml (1 cup) cake flour
5ml (1 tsp) baking powder
2.5ml (1/2 tsp) Robertsons Atlantic Sea
Salt
5ml (1 tsp) Robertsons Turmeric
250ml (1 cup) plant-based milk, such as
soy, almond or oat milk
2 bay leaves
To serve:
4 portions cooked yellow rice
SERVES: 4 LEVEL: EASY
METHOD
01 Preheat the oven to 180 °C.
02 Heat the oil in a pan over a medium heat.
Add the onion, carrots and garlic and sauté
for about 10 minutes, until soft.
03 Add the Rajah Medium Curry Powder and
Robertsons Turmeric. Fry gently for a further
minute.
04 Stir in the lentils, chutney, raisins, water and
the contents of the sachet of Knorr Thick
Vegetable Soup. Simmer for two to three
minutes or until the mixture has thickened.
05 Season to taste with the lemon juice and
Robertsons Black Pepper. Stir well, then spread the
mixture over the base of a baking dish, pressing it
down gently.
06 To make the topping, put the flour, baking powder,
Robertsons Atlantic Sea Salt and
Robertsons Turmeric in a bowl, and slowly whisk in
the plant-based milk.
07 Pour the topping over the lentil mixture and place
the bay leaves on top.
08 Bake for 20 - 30 minutes, or until the topping is
cooked and golden. Serve the bobotie hot with
aromatic yellow rice.
02
BARLEY RISOTTO WITH MUSHROOMS, PEAS AND VEGAN CHEESE
 BARLEY RISOTTO WITH MUSHROOMS, PEAS AND VEGAN CHEESE
TIME: 60 MINUTES
INGREDIENTS
15ml (1 Tbsp) olive oil
1 onion, peeled and finely chopped
3 cloves garlic, finely chopped
5ml (1 tsp) fresh thyme leaves
400g mushrooms, finely chopped
1.5 litres (6 cups) hot water
3 Knorr Vegetable Stock Pots
375ml (1½ cups) pearl barley
125ml (½ cup) white wine
1 sachet Knorr Tasty Minestrone with
Robertsons Mixed Herbs
125ml (½ cup) frozen peas, thawed
80g white vegan cheese, finely grated
the juice of half a lemon
Robertsons Black Pepper, to taste
SERVES: 4 LEVEL: INTERMEDIATE
METHOD
01 Heat the oil in a pan over a low heat.
02 Add the onion, garlic and thyme leaves. Cook
gently until soft, stirring occasionally. Be sure to
not let the mixture catch or burn.
03 Add the mushrooms and continue to cook
until soft.
04 Meanwhile, pour the hot water into a separate
pot on your stovetop, add the contents of the
Knorr Vegetable Stock Pots, turn on the heat,
and stir until dissolved. Keep the pot of stock
warm over a gentle heat.
05 Turn the heat under the pan with the onions to
high, and add the pearl barley. Sauté, stirring con-
stantly, for 2 minutes. Pour in the white wine and let
it simmer until almost completely evaporated.
06 Start adding your warm stock to the pan, half a
cup at a time. Stir gently and constantly until the
stock has almost entirely evaporated. Then add
another half cup and stir again until it has evapo-
rated. Repeat this process until the mixture is loose
and creamy and the barley is just cooked through
(it should still be ‘al dente’, or have slight ‘bite’ to it).
07 Stir in the contents of the sachet of Knorr Tasty
Minestrone with Robertsons Mixed Herbs and
simmer, stirring, for a few minutes, or until the
risotto has thickened to your liking. If necessary,
add a little more stock.
08 Remove from the heat, then stir in the peas and
vegan cheese. Add a squeeze of lemon juice, to
taste, and season with Robertsons Black Pepper.
09 Serve hot with extra vegan cheese grated on top.
04
BROWN LENTIL AND PUMPKIN CURRY WITH STEAMED RICE
 BROWN LENTIL AND PUMPKIN CURRY WITH STEAMED RICE
TIME: 55 MINUTES
INGREDIENTS
30ml (2 Tbsp) vegetable oil
1 onion, peeled and finely chopped
2 cloves of garlic, crushed
1 thumb-sized piece ginger, finely grated
1 tomato, chopped
5ml (1 tsp) Robertsons Crushed Chillies
5ml (1 tsp) Robertsons Turmeric
15ml (1 Tbsp) Rajah Mild & Spicy Curry
Powder
500g pumpkin cubes
750ml (3 cups) water
1 sachet Knorr Curry Vegetable Soup
2 x 400g tins brown lentils, drained
and rinsed
10ml (2 tsp) lemon juice
2.5ml (½ tsp) Robertsons Black Pepper
fresh coriander, to garnish
500ml (2 cups) cooked rice, to serve
SERVES: 4 LEVEL: EASY
METHOD
01 Heat the oil in a pot over a medium heat. Add the
onion and sauté for 5 - 7 minutes, or until soft.
02 Add the garlic, ginger and tomato, and fry gently
for a further 3 - 4 minutes.
03 Add the Robertsons Crushed Chillies, Robertsons
Turmeric and Rajah Mild & Spicy Curry Powder. Fry
for about a minute, until fragrant.
04 Add the pumpkin cubes and the water. Turn down
the heat, cover the pot with a lid and simmer for
30 - 40 minutes, or until the pumpkin is just cooked.
Stir the pot occasionally.
05 Mix in the contents of the sachet of Knorr Curry
Vegetable Soup and the lentils, and cook for a
further 10 minutes, or until thickened to your liking.
06 Season to taste with lemon juice and Robertsons
Black Pepper.
07 Garnish with fresh coriander and serve piping hot
with cooked rice.
06
VEGAN LASAGNE
 VEGAN LASAGNE
TIME: 80 MINUTES
INGREDIENTS
500g green asparagus
30ml (2 Tbsp) soft vegan margarine
30ml (2 Tbsp) flour
500ml (2 cups) almond milk
a pinch of Robertsons Nutmeg
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
15ml (1 Tbsp) vegetable oil
3 baby marrows, sliced
1 small leek, sliced
400ml water
1 sachet Knorr Dry Cook-in-Sauce
Tomato Base
450g spinach leaves, chopped
9 uncooked lasagne sheets
1 tomato, sliced
METHOD
01 Preheat the oven to 200 °C.
02 Lightly peel the lower third of each
asparagus spear and cut off the
hard ends.
03 Cut the spears into pieces, then cook
them in boiling water for 3 minutes.
Drain well and set aside.
SERVES: 4 LEVEL: INTERMEDIATE VEGAN
04 Now make the white sauce. Melt the vegan
margarine in a small pot and whisk in the
flour. Cook gently for a minute. Add the
almond milk, all in one go, and whisk well.
Cook over a medium heat, stirring
continuously, until the sauce has thickened.
Remove from the heat and season to taste
with Robertsons Nutmeg, Robertsons Atlantic
Sea Salt, and Robertsons Black Pepper.
05 Heat the oil in a separate pan and fry the
baby marrows and leeks for 3 – 5 minutes,
or until just cooked. Remove from the pan and
set aside.
06 Add 400ml water to the same pan, then stir in
the contents of the sachet of Knorr Dry Cook-
in-Sauce Tomato Base. Now stir in the spinach
and cook for another minute.
07 Spread half the tomato and spinach sauce
onto the base of a greased baking dish.
Place 3 lasagne sheets on top.
08 Spread the remaining tomato and spinach
sauce on top, and add another 3 lasagne
sheets.
09 Top with the asparagus, baby marrows and
leeks, and spread over half of the white sauce.
Add a layer of tomato slices.
10 Add the last three lasagne sheets, and finally
spread the remaining white sauce on top.
11 Cover lightly with foil and bake at 200 °C for
15 minutes. Remove the foil and bake for a
further 15 minutes, or until the lasagne sheets
are cooked through.
12 Serve hot with a crisp green salad.
08
SPICY LENTIL AND SWEET POTATO DHAL
 SPICY LENTIL AND SWEET POTATO DHAL
TIME: 75 MINUTES
INGREDIENTS
250ml (1 cup) red lentils
30ml (2 Tbsp) vegetable oil
1 onion, peeled and finely chopped
15ml (1 Tbsp) finely grated fresh ginger
2 cloves garlic, crushed
30ml (2 Tbsp) Rajah Mild Masala Curry
Powder
8 fresh curry leaves
1 red chilli, deseeded and finely chopped
30ml (2 Tbsp) tomato paste
1 medium-sized sweet potato, peeled
and cut into cubes
750ml (3 cups) water
1 x 400g tin chopped tomatoes
5ml (1 tsp) Aromat
fresh lemon juice, to taste
Robertsons Black Pepper
To serve:
fresh coriander
toasted naan breads
coconut flakes (optional)
SERVES: 4 LEVEL: EASY VEGAN
METHOD
01 Rinse the lentils under clean, running water,
then place in a bowl of water and allow to soak.
02 Heat the vegetable oil in a large pot and fry the
onion until soft.
03 Add the ginger, garlic and Rajah Mild Masala Curry
Powder and fry for 1 minute to release the flavour
and aroma.
04 Add the curry leaves, red chillies and tomato paste,
and fry for a further minute.
05 Drain the lentils you soaked earlier, and add them
to the pot together with the sweet potato, 750ml
water, the tinned tomatoes and the Aromat.
06 Stir well and bring to the boil. Reduce the heat and
simmer, covered, for 15 minutes, stirring occasion-
ally.
07 If the consistency seems too thin, remove the lid
and continue to simmer for a further 15 minutes,
or until thickened to your liking.
08 Add a squeeze of lemon juice, to taste, and season
with plenty of Robertsons Black Pepper.
09 Garnish with fresh coriander and serve hot with
toasted naan breads and (optional) coconut flakes.
10
SPICY MUSHROOM CURRY WITH NAAN BREADS AND RICE
 SPICY MUSHROOM CURRY WITH NAAN BREADS AND RICE
TIME: 30 MINUTES
INGREDIENTS
30ml (2 Tbsp) vegetable oil
500g button mushrooms, quartered
1 onion, peeled and finely chopped
4 cloves garlic, finely chopped
1 thumb-sized piece ginger, finely grated
5ml (1 tsp) Robertsons Turmeric
5ml (1 tsp) Robertsons Cumin
5ml (1 tsp) Robertsons Coriander
30ml (2 Tbsp) tomato paste
750ml (3 cups) water
1 sachet Knorr Curry Vegetable Soup
10ml (2 tsp) lemon juice
2.5ml (½ tsp) Robertsons Black Pepper
To serve:
fresh coriander
naan breads
cooked basmati rice
SERVES: 4 LEVEL: EASY
METHOD
01 Heat the oil in a pan over a medium-high heat.
Add the mushrooms and sauté until golden and
caramelised, then remove from the pan and
set aside.
02 Turn down the heat and add the onion, garlic
and ginger to the pan. Fry gently for 5 - 7 minutes,
or until soft. Stir in the Robertsons Turmeric,
Robertsons Cumin, Robertsons Coriander and
tomato paste. Cook for a further 1 – 2 minutes,
until fragrant.
03 Add the cooked mushrooms back to the pan along
with the water and the contents of the sachet of
Knorr Curry Vegetable Soup. Stir well and simmer
until thickened.
04 Season to taste with lemon juice and
Robertsons Black Pepper.
05 Top the mushroom curry with fresh coriander and
serve with warm naan breads and basmati rice.
12
PUMPKIN AND CHICKPEA CURRY WITH FRESH PUMPKIN LEAVES
 PUMPKIN AND CHICKPEA CURRY WITH FRESH PUMPKIN LEAVES
TIME: 60 MINUTES
INGREDIENTS
30ml (2 Tbsp) vegetable oil
1 onion, peeled and sliced
4 cloves garlic, finely chopped
1 x 4cm piece fresh ginger, peeled and
finely chopped
2 red chillies, deseeded and finely
chopped
1 sachet Knorr Mild Durban Curry Dry
Cook-in-Sauce
800g pumpkin, cut into 3cm cubes
50g fresh pumpkin leaves, roughly
chopped
1 x 400g tin chopped tomatoes
1 Knorr Vegetable Stock Pot
5ml (1 tsp) Aromat
750ml (3 cups) hot water
1 x 400g tin chickpeas, drained
1 lemon
Robertsons Atlantic Sea Salt
Robertson Black Pepper
SERVES: 4 LEVEL: EASY
METHOD
01 Heat the oil in a pot over a medium heat. Add the
onion, garlic, ginger and chillies and sauté until soft
and just starting to colour.
02 Add the contents of the sachet of Knorr Mild
Durban Curry Dry Cook-in-Sauce, the pumpkin
cubes and the pumpkin leaves, and stir well.
03 Add the tinned tomatoes, Knorr Vegetable Stock
Pot, Aromat and water, and bring to the boil.
Turn the heat down to a simmer and cook, stirring
occasionally, for about 45 minutes, or until the
pumpkin is tender and the sauce has reduced.
Fifteen minutes before the end of the cooking time,
add the chickpeas.
04 Season to taste with lemon juice, Robertsons
Atlantic Sea Salt and Robertsons Black Pepper.
05 Serve hot with brown or wild rice.
14
VEGAN MUSHROOM AND LENTIL BOLOGNAISE WITH BABY MARROW NOODLES
VEGAN MUSHROOM AND LENTIL BOLOGNAISE WITH BABY MARROW NOODLES
TIME: 55 MINUTES
INGREDIENTS
20ml (4 tsp) olive oil
1 onion, peeled and grated
2 carrots, grated
2 cloves garlic, crushed
10ml (2 tsp) fresh thyme leaves
Robertsons Black Pepper
250g button mushrooms, roughly
chopped
15ml (1 Tbsp) tomato paste
1 x 400g tin chopped tomatoes
400ml hot water
1 Knorr Vegetable Stock Pot
1 sachet Knorr Spaghetti Bolognaise Dry
Cook-in-Sauce
1 x 400g tin brown lentils, drained
To serve:
300g baby marrow noodles or ‘zoodles’
(store bought)
10 fresh basil leaves
SERVES: 4 LEVEL: EASY VEGAN
METHOD
01 Heat the oil in a pot over a medium heat. Add the
onion, carrot, garlic, and thyme leaves, and season
to taste with Robertsons Black Pepper. Cook until
soft, stirring occasionally.
02 Add the mushrooms and continue to cook until
they are soft.
03 Stir in the tomato paste, tinned tomatoes, hot water
and the contents of the Knorr Vegetable Stock Pot.
Now add the contents of the sachet of Knorr
Spaghetti Bolognaise Dry Cook-in-Sauce and
stir well.
04 Bring to the boil, then down the heat and simmer
for 30 minutes, stirring occasionally, until the sauce
has reduced. Ten minutes before you’re ready to
serve, add the lentils.
05 Season to taste with extra Robertsons Black
Pepper, if necessary.
06 Cook the baby marrow noodles according to the
instructions on the pack. Divide the noodles
between four bowls, top with the bolognaise sauce,
and garnish with fresh basil leaves.
16
VEGGIE CURRY WITH ROTI
 VEGGIE CURRY WITH ROTI

TIME: 40 MINUTES SERVES: 4 LEVEL: EASY

INGREDIENTS METHOD
15ml (1 Tbsp) vegetable oil 01 Heat the oil in a pan and fry the onion until soft.
1 onion, peeled and finely chopped
02 Add the garlic, carrot, chillies and Rajah Flavourful
3 cloves garlic, crushed & Mild Curry Powder, and sauté́ for 2 minutes.
1 large carrot, chopped
03 Add the tinned tomatoes, lentils, coconut milk,
1 red chilli, deseeded and finely chopped cauliflower and Aromat, and simmer for
15ml (1 Tbsp) Rajah Flavourful & Mild 30 minutes.
Curry Powder
04 Season to taste with Robertsons Black Pepper.
1 x 400g tin chopped tomatoes
05 Serve with warm roti.
200g yellow or red lentils
1 x 400g tin coconut milk
300g cauliflower florets
5ml (1 tsp) Aromat
Robertsons Black Pepper
4 roti, to serve

18
VEGAN CHILLI WITH BEANS, CHICKPEAS AND LENTILS
 VEGAN CHILLI WITH BEANS, CHICKPEAS AND LENTILS
TIME: 55 MINUTES
INGREDIENTS
20ml (4 tsp) olive oil
1 onion, peeled and finely chopped
1 carrot, finely chopped
1 - 2 red chillies, deseeded and finely
chopped
2 garlic cloves, finely chopped
2.5ml (½ tsp) Robertsons Black Pepper
15ml (1 Tbsp) Robertsons Paprika
15ml (1 Tbsp) Robertsons Coriander
15ml (1 Tbsp) Robertsons Cumin
15ml (1 Tbsp) Robertsons Origanum
15ml (1 Tbsp) tomato paste
1 red pepper, cut into 1cm squares
1 x 400g tin chopped tomatoes
400ml hot water
1 Knorr Vegetable Stock Pot
1 sachet Knorr Savoury Mince Dry
Cook-in-Sauce
1 x 400g tin chickpeas, drained
1 x 400g tin black beans, drained
1 x 400g tin lentils, drained
To serve:
tortillas
1 tub shop-bought guacamole
fresh coriander
SERVES: 6 LEVEL: EASY VEGAN
METHOD
01 Heat the oil in a pot over a medium heat. Add the
onion, carrot, chillies, garlic and Robertsons Black
Pepper, to taste. Cook until soft.
02 Add the Robertsons Paprika, Robertsons Coriander,
Robertsons Cumin and Robertsons Origanum,
and sauté for a further 2 minutes, until aromatic.
03 Add the tomato paste, red pepper, tinned
tomatoes, hot water, Knorr Vegetable Stock Pot,
and the contents of the sachet of Knorr Savoury
Mince Dry Cook-in-Sauce.
04 Stir everything together and bring to boil. Now turn
down the heat and simmer for about 40 minutes,
or until the sauce has reduced. Fifteen minutes
before you serve the dish, add the
chickpeas, black beans and lentils.
05 Serve with tortillas and guacamole, and top with
fresh coriander.
20
ONE-POT BEEF STEW WITH DUMPLINGS
 ONE-POT BEEF STEW WITH DUMPLINGS
TIME: 140 MINUTES
INGREDIENTS
For the dumplings:
375g cake flour
15ml (1 Tbsp) brown sugar
2.5ml (½ tsp) salt
1 x 10g sachet instant dry yeast
250ml (1 cup) warm water
For the beef stew:
30ml (2 Tbsp) vegetable oil
1kg stewing beef
1 onion, peeled and chopped
3 cloves garlic, crushed
15ml (1 Tbsp) Rajah Medium Curry
Powder
15ml (1 Tbsp) Robertsons Paprika
15ml (1 Tbsp) Robertsons Barbecue Spice
60ml (4 Tbsp) Worcestershire sauce
1 Knorrox Beef Stock Cube
500ml (2 cups) boiling water
15ml (1 Tbsp) Knorr Brown Onion Soup
powder
15ml (1 Tbsp) cold water
15ml (1 Tbsp) Robertsons Italian Herbs
30ml (2 Tbsp) chopped fresh parsley,
to garnish
SERVES: 6 LEVEL: INTERMEDIATE
METHOD
01 First get started on the dumplings. In a large bowl,
combine the flour, sugar, salt and yeast. Add the warm
water, a little at a time, mixing gently until you have a
slightly sticky yet manageable dough.
02 Rub your hands with vegetable oil, then form the dough
into a ball. Cover the bowl with a clean
dishcloth and put it in a warm place to rise for
one hour.
03 Heat the oil in a large pot over a medium heat.
Fry the beef, in batches, for 5 - 7 minutes, or until brown
on all sides. Remove and set aside.
04 In the same pot, fry the onion for 3 – 5 minutes,
or until soft. Then add the garlic, Rajah Medium Curry
Powder, Robertsons Paprika and Robertsons Barbecue
Spice. Fry for 2 minutes, over a low heat, until fragrant.
05 Add the Worcestershire sauce and simmer for a further
3 minutes. Put the browned beef back into the pot and
stir well.
06 Add the Knorrox Beef Stock Cube and two cups (500ml)
boiling water to the pot and stir well. Cover with a lid
and simmer over a medium-low heat for about 1½ hours,
or until the beef is tender.
07 In the meantime, gently ‘knock back’ the dumpling
dough using your fist. Oil your hands again and form
the dough into 8 evenly sized balls. Place them on a tray,
cover with a cloth, and allow to rise for another
30 minutes.
08 Once the beef in the pot is tender, mix together the
Knorr Brown Onion Soup powder and cold water to form
a paste. Stir the paste into the stew and add the
Robertsons Italian Herbs. Simmer until the gravy has
thickened to your liking.
09 Gently lay the dumplings on top of the stew, making
sure they are not submerged in liquid. Cover the pot and
allow them to steam for 30 minutes. Don’t open the lid
during this time.
10 Garnish the stew with parsley and serve hot with
steamed green vegetables.
22
 MASALA OXTAIL WITH HERBY DOMBOLO

TIME: 250 MINUTES SERVES: 6 LEVEL: INTERMEDIATE

 MASALA OXTAIL WITH HERBY DOMBOLO
INGREDIENTS
For the oxtail stew:
750g oxtail
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
30ml (2 Tbsp) cake flour
30ml (2 Tbsp) vegetable oil
1 large onion, peeled and chopped
3 celery sticks, chopped
4 carrots, peeled and chopped
30ml (2 Tbsp) Rajah Mild Masala Curry
Powder
125ml (½ cup) red wine or beef stock
375ml (1½ cups) water
1 bay leaf
2 sprigs fresh thyme
15ml (1 Tbsp) tomato paste
1 Knorrox Oxtail Stock Cube
1 x 400g tin lentils, drained
1 x 400g tin kidney beans (or butter
beans), drained
For the dombolo:
500ml (2 cups) cake flour
1 x 10g sachet instant dry yeast
5ml (1 tsp) salt
180ml (¾ cup) warm water, plus extra if
necessary
30ml (2 Tbsp) chopped fresh parsley
30ml (2 Tbsp) chopped fresh coriander
METHOD
01 Season the oxtail to taste with Robertsons Atlantic Sea
Salt and Robertsons Black Pepper.
02 Put the oxtail pieces in a plastic bag, add the flour and
toss well to coat. Shake off any excess flour.
03 Heat half the oil (1 tablespoon) in a large pot over a
medium-high heat, and brown the oxtail on all sides, in
batches if necessary. Set aside.
04 Heat the remaining tablespoon of oil in the same pot.
Add the onions, celery, carrots and Rajah Mild Masala
Curry Powder, and cook for 2 minutes.
05 Return the oxtail to the pot along with the red wine,
water, bay leaf, thyme sprigs and tomato paste. Break
the Knorrox Oxtail Stock Cube into the pot and stir well.
06 Cover with a lid and simmer over a low heat for at least
3 hours, or until the oxtail is very tender. Stir the stew
occasionally to prevent sticking.
07 Remove the oxtail from the pot. Remove and discard the
bones. Using two forks, pull the meat into shreds. Return
the meat to the pot and add the lentils and beans. Cook
over a medium-low heat for another 15 minutes.
08 About an hour and a half before the stew is ready, get
started on the dombolo. Place the flour, yeast and salt
in a large bowl. Make a well in the centre, and add the
warm water. Mix to form a rough dough. If the dough
seems too dry, add a little more water.
09 Turn the dough out onto a floured surface and knead
well for about 8 minutes, until smooth. Knead in the fresh
parsley and coriander.
10 Place the dough in an oiled bowl, cover with a clean
dishcloth and put in a warm place to rise until doubled in
size (about an hour).
11 Gently ‘knock back’ the dough, and use your hands to
form it into evenly sized balls. If the dough is sticky, lightly
oil your hands.
12 Carefully lay the dombolo on top of the stew, making
sure they are not submerged in liquid. Cover the pot
and allow them to steam for 30 minutes, or until they are
puffed and cooked through.
13 Serve hot with peas, spinach or green beans.
24
SPICY SAUSAGE ROLLS
 SPICY SAUSAGE ROLLS
TIME: 40 MINUTES
INGREDIENTS
600g pork (or beef) sausages
30ml (2 Tbsp) Rajah Flavourful & Mild
Curry Powder
5ml (1 tsp) Robertsons Mixed Herbs
30ml (2 Tbsp) chutney
3 spring onions, finely sliced
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
400g (1 roll) frozen puff pastry, thawed
1 egg, lightly beaten
10ml (2 tsp) sesame seeds
To serve:
45ml (3 Tbsp) sweet chilli
tomato chutney
45ml (3 Tbsp) sour cream
fresh coriander
SERVES: 4 LEVEL: INTERMEDIATE
METHOD
01 Preheat the oven to 180 °C.
02 Squeeze the sausage filling out of the casings and
discard the casings.
03 In a large bowl, mix together the sausage meat,
Rajah Flavourful & Mild Curry Powder, Robertsons
Mixed Herbs, chutney and spring onions. Season to
taste with Robertsons Atlantic Sea Salt and
Robertsons Black Pepper.
04 Unroll the thawed pastry on a lightly floured
surface. Cut the pastry in half lengthways to
create two long strips measuring about
10cm x 30cm each.
05 Divide the sausage mixture in two. Form the
mixture into a long sausage shape along the
middle of each strip of pastry.
06 Brush the long edge of the pastry with egg, then
carefully roll the pastry into a long parcel so the
filling is completely enclosed. Press down lightly
to seal.
07 Brush the parcels with beaten egg and sprinkle
with sesame seeds. Cut into 3cm-long sausage
rolls.
08 Place the rolls on a greased baking sheet and bake
at 180 °C for 20 minutes, or until the pastry is puffed
and golden brown.
09 Serve with sweet chilli tomato chutney, sour cream
and fresh coriander.
26
EVERYONE’S MINCE AND MAC
 EVERYONE’S MINCE AND MAC
TIME: 75 MINUTES
INGREDIENTS
30ml (2 Tbsp) vegetable oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
500g lean beef mince
1 Knorr Beef Stock Pot
3 ripe tomatoes, chopped
30ml (2 Tbsp) tomato paste
250ml (1 cup) water
5ml (1 tsp) Robertsons Origanum
500g macaroni
30ml (2 Tbsp) butter or margarine
30ml (2 Tbsp) cake flour
500ml (2 cups) milk
500ml (2 cups) grated cheddar cheese
2 eggs, lightly beaten
extra grated cheddar, for topping
SERVES: 6 LEVEL: EASY
METHOD
01 Preheat the oven to 180 °C.
02 Heat the oil in a large pot and sauté the onion and
garlic until tender. Add the beef mince and fry until
well browned.
03 Add the contents of the Knorr Beef Stock Pot to
the pan and allow it to melt into the mince. Stir in
the chopped tomatoes, tomato paste, water and
Robertsons Origanum. Simmer until the mince is
cooked through and the liquid has reduced by half.
04 In the meantime, cook the macaroni in boiling
water until al dente, according to the instructions
on the packet. Drain, then stir the macaroni into the
pot containing the mince sauce.
05 To prepare the white sauce, melt the butter or
margarine in a separate saucepan, then whisk in
the flour. Cook for 1 minute. Whisk in the milk, all in
one go, then cook over a medium heat, whisking
continuously, until thickened and smooth. Now turn
down the heat and simmer for a few more minutes.
06 Remove the saucepan from the heat and stir in
the cheddar. Once it has melted, mix in the
beaten eggs.
07 Spread the mince and macaroni mixture into a
greased ovenproof dish, then pour the cheese
sauce over it. Top with extra grated cheddar,
to taste.
08 Bake at 180 °C for 25 minutes, or until the topping is
golden and bubbling.
09 Serve immediately with a green salad or peas.
28
CHAKALAKA CHICKEN PASTA
 CHAKALAKA CHICKEN PASTA
TIME: 60 MINUTES
INGREDIENTS
6 chicken pieces
15ml (1 Tbsp) Robertsons Chicken Spice
15ml (1 Tbsp) vegetable oil
1 onion, peeled and chopped
1 green pepper, chopped
2 cloves garlic, peeled and crushed
3 tomatoes, grated
2 carrots, peeled and grated
1 x 400g tin baked beans in tomato
sauce
250ml (1 cup) water, for the sauce
1 sachet Knorr Mild Durban Curry Dry
Cook-in-Sauce
Robertsons Black Pepper
1.2 litres water, for the spaghetti
5ml (1 tsp) salt
200g uncooked spaghetti
SERVES: 4 LEVEL: EASY
METHOD
01 Preheat the oven to 180 °C.
02 Season the chicken pieces with Robertsons
Chicken Spice. Arrange them on a baking tray
and roast at 180 °C for about 40 minutes, or until
they are cooked through and the skin is crisp
and golden.
03 Now make the chakalaka sauce. Heat the oil in a
large pot and fry the onion and green pepper until
soft. Add the garlic and fry gently for a further
2 minutes.
04 Add the tomatoes, carrots, baked beans and 1 cup
of water, and stir in the contents of the sachet of
Knorr Mild Durban Curry Dry Cook-in-Sauce.
Season to taste with Robertsons Black Pepper.
05 Simmer for 20 minutes over a low heat, stirring
often to prevent the sauce from sticking.
06 Put the water and salt in a large pot and bring
to the boil. Add the spaghetti and cook until
al dente (cooked, but still firm to the bite). Drain in
a colander.
07 Combine the chakalaka sauce with the cooked
spaghetti and transfer to a serving dish. Top with
the grilled chicken pieces and serve immediately.
30
ROASTED BUTTERNUT WITH A SPINACH THREE CHEESE SAUCE
 ROASTED BUTTERNUT WITH A SPINACH THREE CHEESE SAUCE
TIME: 75 MINUTES
INGREDIENTS
1 x 400g tin chickpeas, drained
30ml (2 Tbsp) olive oil
Robertsons Atlantic Sea Salt
5ml (1 tsp) Robertsons Cayenne Pepper
2 butternut squashes
200g creamed spinach
1 sachet Knorr Three Cheese Sauce
250ml (1 cup) boiling water
5ml (1 tsp) Robertsons Origanum
Robertsons Black Pepper
250ml (1 cup) grated cheddar cheese
SERVES: 4 LEVEL: EASY
METHOD
01 Heat the oven to 180 °C.
02 Dry the chickpeas well by blotting them with paper
towels. In a bowl, toss together the chickpeas with half
the olive oil and season to taste with Robertsons Atlantic
Sea Salt and Robertsons Cayenne Pepper. Spread the
chickpeas in a single layer on a baking sheet.
03 Cut the butternuts in half lengthways and scoop out the
seeds. Place the butternut halves, cut side up, on anoth-
er baking sheet. Drizzle the tops with the remaining olive
oil and season to taste with Robertsons Atlantic Sea Salt.
04 Put both the baking sheets in the oven, and roast for
30 – 45 minutes, or until the butternut halves are tender
when pierced with a fork, and the chickpeas are lightly
browned and crunchy. Set the chickpeas aside.
05 Scoop out some of the cooked butternut flesh to create
hollows. Mash the scooped-out butternut with a fork and
set aside.
06 Heat the creamed spinach in a saucepan, or in the
microwave. Set aside.
07 To prepare the cheese sauce, place the contents of the
sachet of Knorr Three Cheese Sauce into a jug. Fill up to
the 250ml mark with boiling water. For best results, stir
briskly with a fork for 1 minute, until smooth and thick.
08 Pour the cheese sauce into a mixing bowl and fold in the
creamed spinach, mashed butternut and
Robertsons Origanum. Season to taste with Robertsons
Black Pepper. Pile the mixture into each butternut hollow
and sprinkle with grated cheddar.
09 Place back into the oven for a further 10 minutes, or
until the filling has heated through and the cheese has
melted.
10 Scatter the crunchy chickpeas on top of the butternut
halves and serve immediately.
32
CREAMY CHAKALAKA SOUP WITH BILTONG
 CREAMY CHAKALAKA SOUP WITH BILTONG
TIME: 50 MINUTES
INGREDIENTS
30ml (2 Tbsp) vegetable oil
1 onion, finely chopped
1 green pepper, peeled and finely
chopped
2 cloves garlic, peeled and crushed
10ml (2 tsp) Rajah Mild & Spicy Curry
Powder
1.25ml (¼ tsp) Robertsons Crushed
Chillies
3 carrots, peeled and grated
1 x 400g tin chopped tomatoes
750ml (3 cups) water
1 sachet Knorr Dry Cook-in-Sauce
Tomato Base
1 x 400g tin baked beans
60ml (4 Tbsp) cream
Robertsons Black Pepper
50g moist biltong, sliced
SERVES: 4 LEVEL: EASY
METHOD
01 Heat the oil in a large pot and fry the onion and
green pepper until soft. Add the garlic and fry
gently for a further two minutes.
02 Stir in the Rajah Mild & Spicy Curry Powder
and Robertsons Crushed Chillies and fry for
1 - 2 minutes, stirring continuously, to release the
flavour and aroma.
03 Add the grated carrots and cook for 2 minutes.
Then stir in the tinned tomatoes, the water and the
contents of the sachet of Knorr Dry Cook-in-Sauce
Tomato Base.
04 Bring to the boil, then reduce the heat and stir in
the baked beans. Simmer for 15 minutes, stirring
occasionally.
05 Stir in the cream, season to taste with Robertsons
Black Pepper and serve piping hot, topped with
sliced biltong.
34
CITRUS BAKED CHICKEN WITH A HERBY BULGUR WHEAT SALAD
 CITRUS BAKED CHICKEN WITH A HERBY BULGUR WHEAT SALAD

TIME: 75 MINUTES SERVES: 4 LEVEL: EASY

INGREDIENTS METHOD
8 chicken pieces 01 Put the chicken pieces into a bowl and sprinkle
1 Knorr Lemon & Italian Herbs them with the contents of the sachet of seasoning
mix from the Knorr Lemon & Italian Herbs Cook-in-
Cook-in-Bag Bag. Squeeze the juice of the orange all over the
1 orange chicken pieces and mix well. Put the chicken pieces
into the bag, seal it and place on an oven tray.

For the salad:
500ml (2 cups) cooked bulgur wheat
a handful of fresh coriander, chopped
a handful of fresh parsley, chopped
50g sultanas
the zest and juice of 1 orange
the zest and juice of 1 lemon
Robertsons Black Pepper
02 Turn on the oven to 180 °C (no need to preheat it)
and roast the chicken for about 50 minutes,
according to the instructions on the package.
03 Now make the salad. In a big serving bowl, mix
together the cooked bulgur wheat, coriander,
parsley and sultanas. Stir in the orange zest and
juice, and the lemon zest and juice. Season to taste
with Robertsons Black Pepper.
04 Tip the chicken pieces into a serving dish, together
with any juices from the bag, and serve hot with
the bulgur salad.

36
 CHEESY MINCE PANCAKE BAKE

TIME: 65 MINUTES SERVES: 4 LEVEL: EASY

 CHEESY MINCE PANCAKE BAKE

INGREDIENTS 02 In a separate jug, whisk together the eggs, water, milk,

vinegar and oil. Make a well in the dry ingredients and
add the wet ingredients. Whisk until smooth and
lump-free.
For the pancakes:
375ml (1½ cups) cake flour 03 Heat a medium non-stick frying pan. Either spray it
with non-stick spray, or dip a piece of paper towel into
10ml (2 tsp) baking powder vegetable oil and use it to coat the pan with a thin
2.5ml (½ tsp) salt layer of oil.

2 eggs 04 Add just enough batter to coat the bottom of the pan,
swirling as you pour the batter in. Cook until bubbles
250ml (1 cup) water break through the surface of the pancake and the
125ml (½ cup) milk sides start pulling away from the pan, then flip the
pancake.
15ml (1 Tbsp) vinegar
100ml vegetable oil 05 Repeat until all the batter has been used. Stack the
pancakes on a plate as you cook them, and cover
extra oil, for cooking them with a clean kitchen towel.

06 Now make the filling. Heat the oil in a pot over a

For the filling:
30ml (2 Tsp) vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, finely chopped
30ml (2 Tbsp) Rajah Mild & Spicy Curry
Powder
500g beef or pork mince
2 carrots, peeled and grated
2 baby marrows, grated
medium heat, add the onion and cook for 5 minutes.
Add the garlic and the Rajah Mild & Spicy Curry
Powder and cook, stirring, for another 2 minutes.
07 Add the mince, and use a wooden spoon to break up
any clumps of meat. Cook for about 10 minutes, or
until all the excess liquid has cooked out and the
mince starts browning.
08 Add the carrots and baby marrows and cook for
another 4 minutes. Now stir in the tinned tomatoes
and cook for a further 10 minutes. Season to taste with
Robertsons Black Pepper and Aromat.

1 x 400g tin chopped tomatoes
Robertsons Black Pepper
5ml (1 tsp) Aromat
1 sachet Knorr Creamy Cheese Sauce
300ml boiling water
250ml (1 cup) grated cheddar cheese
09 Now prepare the cheese sauce. Place the contents of
the sachet of Knorr Creamy Cheese Sauce into a jug.
Fill up to the 300ml mark with boiling water. For best
results, stir briskly with a fork for 1 minute, until smooth
and thick.
10 Add half the cheese sauce to the pot (keep the rest for
the topping) and stir well.
11 Turn on your oven’s grill.

12 Divide the mince mixture equally between the

METHOD
01 First make the pancakes (or you can
use shop-bought pancakes). In a
bowl, sift together the flour, baking
powder and salt.
pancakes, then roll them up. Arrange the pancakes
neatly in a greased ovenproof dish. Top them with the
remaining cheese sauce and scatter over the grated
cheese.
13 Place the dish under the hot grill until golden and
bubbling. Serve hot with a crisp green salad.

38
HEARTY SAUSAGE STEW WITH SAMP AND BEANS
 HEARTY SAUSAGE STEW WITH SAMP AND BEANS
TIME: 55 MINUTES
INGREDIENTS
30ml (2 Tbsp) olive oil
8 pork (or beef) sausages
1 onion, peeled and finely chopped
2 cloves garlic, peeled and sliced
2 red peppers, chopped into chunks
1 x 400g tin chopped tomatoes
250ml (1 cup) water
5ml (1 tsp) Robertsons Thyme
1 Knorr Chicken Stock Pot
1 sachet Knorr Roast Meat Gravy
2 x 400g tins samp and beans
Robertsons Black Pepper
SERVES: 4 LEVEL: EASY
METHOD
01 Heat the olive oil in a heavy-based pot or casserole
dish over a high heat. Add the sausages and
quickly colour them all over. Remove and set aside.
02 Turn the heat down, then add the onion and garlic.
Sauté for 5 - 7 minutes, or until soft and golden.
03 Add the red pepper, tinned tomatoes, water,
Robertsons Thyme, Knorr Chicken Stock Pot,
and the contents of the sachet of Knorr Roast Meat
Gravy. Stir well.
04 Return the sausages to the pot and simmer for
about 10 minutes, or until the sauce has thickened
and the sausages are cooked.
05 Add the tinned samp and beans and simmer for a
further 5 minutes, or until the samp is hot. Season
to taste with Robertsons Black Pepper.
06 Serve hot with a fresh garden salad, or with peas or
steamed green beans.
40
 Need more delicious dinner inspiration?
Explore all our wonderful winter recipes at
www.whatsfordinner.co.za

Share snaps of your #WFDBringTheHeat

dishes on our Facebook, Instagram and
Twitter pages!