Cook like a Masterchef with Robertsons Spices

Do you cook like a Masterchef? If you missed your chance to be on the show, you can still put on a stunning cooking performance at home, for your friends and family. Robertsons’ spice experts have been travelling the world in search of the finest and purest herbs and spices, since 1924. The knowledge of spices and herbs has been handed down through the generations and today Robertsons’ customers have an amazing number of variations to choose from, with over sixty different types of flavours and flavour combinations on offer. This makes cooking a dream- whatever recipe you devise, there’s a spice to make it even tastier!

Robertson’s website offers a number of useful cooking tips and recipes. You can learn all about the different spices and how to use them in your cooking for the best results. Planning a dinner party? Use Robertsons’ wonderful recipes to create the perfect three-course meal. From scrumptious starters to magnificent mains, these easy Robertson recipes will show you how to use herbs and spices to their best advantage in your cooking and are sure to earn you the title of ‘Masterchef,’ amongst your friends!

Here are two tasty starters to choose from- with a stuffed mushroom vegetarian option and a delicious winter-warmer of butternut soup!


Spinach and feta stuffed mushrooms


• Robertsons Salt

• Robertsons Black Pepper

• Rama Margarine

• 1/4 Onion Finely Chopped

• 2.5 ml Robertsons Garlic Flakes

• 125 ml Crumbled Feta

• 30 ml Robertsons Basil Paste

• 250 ml Milk

• 4 tbsp Milk

• 6 Black Mushrooms Stalks removed

• 2 tbsp mixed Cake Flour

• 125 ml Soaked Spinach Water squeezed out


• Season the mushrooms with salt and pepper and fry in margarine until half done

• 2. Place on a baking tray

• 3. In the same pan fry the onion and garlic together in margarine until well browned

• 4. Add the milk and stir in the flour paste

• 5. Allow to simmer until thick

• 6. Stir in the spinach, feta and Basil Paste and season to taste with salt and pepper

• 7. Place generous dollops of the sauce on top of each mushroom and bake at 200C for 10 minutes

Robertsons spices

Butternut Soup


• Robertsons Atlantic Sea Salt

• Robertsons Black Pepper

• 1 tbsp Margarine

• 2 Medium Onions roughly chopped

• 2 Cloves Garlic roughly chopped

• 5 ml Robertsons Nutmeg

• 1.25 ml Robertsons Peri Peri

• 1 ltr Water

• 1 Chicken Stock Cube

• 250 ml Cream

• 1 kg Butternut peeled & chopped


• 1. In a large pot melt the margarine and fry the onions, garlic, Nutmeg and Peri-Peri until just soft

• 2. Add the butternut, water and chicken stock cube and bring to the boil

• 3. Allow to simmer for about 30 minutes or until the butternut is soft

• 4. Remove from heat and blend with a stick blender or food processor until smooth

• 5. Stir in the cream and season to taste with salt and pepper

Serving soup with delicious crispy homemade bread is a wonderful option in winter. After your enjoyable starters are finished, move on the mains. Bobotie is a South African classic, guaranteed to impress your family and friends, while this chicken tagine will send you to spice paradise.

Robertsons spices



• 2 Robertsons Bay Leaves

• 2 Medium Eggs

• 2 tbsp Flora Oil

• 2 Onions peeled & sliced

• 600 g Lean Ground Beef

• 1 tbsp Rajah Medium Curry Powder

• 1 Slice of White Bread Thickish

• 1 cup Milk

• 1/2 packet Knorr Mild Durban Curry

• 100 ml Water

• 1.5 tbsp Sugar

• 2 ml Freshly Ground Pepper

• 3/4 tsp Robertsons Turmeric

• 1.5 tbsp Malt Vinegar

• 1/2 cup Seedless Raisins

• 2 tbsp Mrs Ball’s Chutney Hot


• Preheat oven to 180C

• 2. Heat oil in medium saute

• 3. Add curry and fry. Add ground beef. Cook until lightly browned and crumbly

• 4. Soak bread in half the milk, squeeze out excess milk and mash with a fork

• 5. Pour squeezed out milk straight back into remaining milk. Set milk aside

• 6. Add the sugar, pepper, turmeric, vinegar, raisins, chutney and bread to the beef mixture

• 7. Simmer for 2 minutes

• 8. Add the mild Durban curry mix and cook for 5 minutes, stirring

• 9. Spoon the mixture into a greased baking dish, and place bay leaves on top

• 10. Bake for 30 minutes in preheated oven (180C)

• 11. Beat egg with remaining milk and pour over mixture approximately 25 – 30 minutes before end of baking time

• 12. Serve with steamed rice (traditionally yellow!) and extra chutney

Robertsons spices

Chicken Tagine


• 60 ml Sunflower Oil

• 2 Onions finely chopped

• 4 Cloves Garlic chopped

• 5 ml Robertsons Ground Cinnamon

• 10 ml Robertsons Ground Cumin

• 5 ml Robertsons Ginger

• 650 ml Water

• 8 Chicken Pieces assorted

• 10 ml Robertsons Parsley

• 60 ml Honey

• 24 Dried Apricots finely sliced

• 200 g Raisins


• 1. In a pot heat the oil and fry the onions and garlic until soft

• 2. Add the Cinnamon, Cumin and Ginger and fry for a further 2 minutes

• 3. Then add the water and the chicken pieces

• 4. Add the Parsley and allow to simmer, stirring frequently until the chicken is cooked

• 5. When the chicken is cooked remove from pot and add the honey, apricots and raisins and simmer for a further 15 minutes until the sauce has thickened

• 6. Arrange chicken pieces in a serving dish, pour over the sauce and serve

Now for the grand finale- dessert! What could be better than a ‘lekker melktert’- a traditional South African dish that is an absolute favourite with a divine local flavour?

Robertsons spices

Milk Tart



• 62.5 ml Margarine

• 62.5 ml Castor Sugar

• 250 ml Cake Flour

• 2.5 ml Robertsons Nutmeg

• 1 Egg

• Salt

• 5 ml Baking Powder


• 500 ml Milk

• 1 Egg

• 20 ml Cake Flour

• 25 ml Maizena

• 125 ml Castor Sugar

• 10 ml Margarine

• 2 ml Vanilla Essence

• 2 ml Robertsons Cinnamon


• Preheat oven to 180C

• 2. For the pastry, cream together the margarine and castor sugar until light and fluffy

• 3. Add all the remaining ingredients and mix well

• 4. Press the pastry into a 25cm pie dish and bake until golden brown

• 5. Remove from oven and allow to cool

• 6. For the filling mix together some of the milk, the egg and all the dry ingredients

• 7. Bring the balance of the milk and the margarine to the boil and pour over the egg mix and stir until combined

• 8. Return all the mixture to the pot and stir continuously over a medium heat until thick

• 9. Add the vanilla essence, mix well and pour into the base

• 10. Sprinkle with Robertsons Cinnamon and allow to cool in the fridge until the filling has set

All these dishes are easy to make and designed to impress. The spices and herbs add a little something extra, taking your cooking to a new level. Robertson’s spices and herbs are made from only the purest and best quality ingredients, guaranteeing beautiful flavours which you and your friends will love. Next time you host a dinner party you know what to do- browse the Robertsons website for tasty recipes and spicy twists.


All images are by Robertsons from the Robertsons website


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