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Creamy Bacon & Leek Pap Tart Ingredients

750 millilitre water 1 KNORR Garlic & Herb Potato Bake 750 millilitre Maize meal 1 tablespoon Oil 2 Leeks 4 Bacon rashers, chopped 100 gram Button mushrooms, sliced Salt and pepper to taste 250 millilitre Fresh cream 1 cup cheddar cheese, grated

1. In a pot, bring 2 cups of water (500ml) to the boil, add KNORR Garlic & Herb Potato Bake and boil for another 2 min 2. In a jug, add maize meal to the remaining 250ml water and mix to form a smooth paste 3. Add to the boiling water, stirring continuously to prevent lumps 4. Reduce heat and cook for 20-30 min on medium heat, covered, stirring occasionally 5. Remove cooked pap from the heat and pour into a large, flat baking dish and refrigerate until cold. 6. Preheat oven to 180C. 7. In a pan, heat oil and fry leeks, bacon and mushrooms. 8. Add 125 ml cream to the bacon mixture and simmer for 2 min. 9. Slice the pap and layer half the quantity in an ovenproof dish. 10. Top with the bacon and mushroom mixture. 11. Sprinkle with half the cheese and season with salt and pepper. 12. Arrange the remaining slices of pap over the top, and pour cream over. 13. Sprinkle with remaining cheese. 14. Bake in a preheated oven for 40-45 min until the cheese is golden and bubbling. 15. Serve as a main meal or as a side serving.

American Meatloaf - USA Recipe

750 gram Beef mince Onion, grated 1 Egg 250 millilitre Sour cream 30 millilitre Worcestershire sauce 1 KNORR Home-style Meatballs Dry Cook-in-Sauce 125 millilitre Grated Parmesan cheese 375 millilitre Breadcrumbs

1. Preheat oven to 180C. 2. In a large bowl combine the beef, onion, egg, sour cream and Worcestershire sauce. 3. Mix in KNORR Fresh Ideas Homestyle Meatballs sachet contents, cheese and breadcrumbs. 4. Form mixture into a loaf and place in a loaf pan. Cover with foil. 5. Bake for 45 minutes. 6. Remove foil and continue baking for another 10-15 minutes. 7. Let the meatloaf stand for 5-10 minutes before slicing. 8. Serve with a crispy green salad.

Savoury Cream Cheese Scones Recipe

125g cream cheese 1 tablespoon finely chopped herbs cup milk 5 Spring onions, finely chopped 1 KNORR Bacon Carbonara Flavour Pasta Sauce 2 Eggs (reserve 1 egg for glazing top of scones) 5 teaspoons baking powder 2 cups flour 1 Small carrot, grated cup cream 125g grated cheddar cheese

1. Preheat oven to 200C. 2. In a large bowl combine flour, baking powder and KNORR Bacon Carbonara flavour Pasta Sauce sachet contents. 3. Add cream cheese, cheddar cheese, spring onions, carrot and herbs, mix with a fork until combined. 4. In a small jug beat together milk, cream and one egg. 5. Fold into dry ingredients until a dough forms. 6. Remember to work very gently with the dough or else the scones will be hard. 7. On a floured surface pat the dough into a round circle. 8. Cut into shapes with cookie cutters (flower, star or circles). 9. If you dip the cutters in flour first, it makes cutting easier. 10. Place the scones on to a greased and floured baking tray. 11. Brush tops with lightly beaten egg. 12. Bake for 20-25 minutes or until golden brown.

13. Cool on a wire rack. 14. Serve warm, or cool completely and refrigerate or freeze in a heavy Ziploc bag or airtight container.

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