Embrace your inner chef and become a domestic goddess

The art of cooking has been proven to be one of the optimal cathartic activities in which we can engage. It aids in melting away stress and provides us with another hobby on which to focus.

For the majority of us, we progress in ‘baby steps’, but once you have conquered the simple recipes, the dormant chef within you will manifest itself and a three-course meal such as the one below, will become a reality.

Starters – Biltong Flatbread on the Braai


  • 250 millilitres of water
  • 400 grams White bread flour
  • 1 sachet of KNORR Bacon & Onion Flavour Potato Bake
  • A 10 gram packet instant yeast
  • 100 grams of sliced and roughly shredded biltong
  • 100 grams of flour that will be used for dusting


Method of Preparation

In a bowl, mix the flour, yeast, KNORR Bacon & Onion flavour Potato Bake sachet contents as well as the water until soft dough is formed.

Next, it is vital that you knead the dough by hand for approximately 15 minutes or, if you prefer, knead it in a machine for five minutes. Place the dough in a clean bowl and leave it in a warm place to double in size.

Once the dough has risen, add the biltong and divide the mixture into eight portions.

Finally, you need to dust the surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds that are approximately 15 centimetres in diameter and dust off the excess flour and place on the braai for about one minute and then turn it in order to cook the other side.


Main – Surf and Turf: Fillet and Prawns

  • Two tablespoons of olive oil
  • One finely sliced spring onion
  • 12 whole prawns that you have sliced down the back
  • One chopped red onion
  • 200 millilitres of beer
  • Four fillet medallions
  • 150 millilitres of cream
  • 1 sachet of KNORR Creamy Garlic Sauce


Method of Preparation

You will first need to start by making the sauce; heat the olive oil in a pan and gently fry the onion until it is soft. Next add the beer and allow simmering for two minutes. Then, in a small jug, mix the cream and the KNORR Creamy Garlic Sauce together and stir the mixture into the pan and allow it to simmer for approximately seven minutes. Finally, add the spring onions and keep the sauce warm.

Now, heat a grill pan and grill the fillet medallions for approximately three minutes on each side.

Next, add the prawns to the grill pan in the last few minutes and grill until cooked (approximately for two minutes on each side.)

Finally, top the fillets with the sauce and dish out three prawns per person. It is recommended that you serve the meal with a side of crispy potato chips or wedges and creamed spinach.


Dessert – American Pumpkin Pie

  • Half a teaspoon of ginger, ground
  • One teaspoon  of cinnamon, ground
  • 250 millilitres of evaporated milk
  • Two eggs
  • 250 millilitres of white sugar
  • 500 millilitres of thick, mashed pumpkin (ensure that it is cold)
  • One roll  of ready-made short crust pastry
  • 1 pinch of cloves, ground
  • 1 pinch of nutmeg, ground
  • 1 packet of KNORR Roasted Vegetable Bake


Method of Preparation

Preheat the oven to 180 degrees Celsius and then, in a large mixing bowl, combine the pumpkin, sugar, eggs, KNORR Roasted Vegetable Bake, evaporated milk, cinnamon, ginger, cloves, and nutmeg.

Stir the mixture until it is smooth and thoroughly mixed. Next, pour the pumpkin mixture into a pastry lined tin and finally, bake in preheated oven for 45 minutes, or until set in the centre.

This is a three-course meal made from user-friendly recipes that will not be forgotten.



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