RICE
Ingredients: Two cups of rice
Method:
1. Wash rice before cooking
2. Put the rice in a pot with water and boil until the water is burned out and the rice is fluffy to eat
BEEF STEW
Ingredients:
2 table spoons of cooking oil
One onion, one green pepper and a glove of garlic
Teaspoon of Rajah Medium Curry Power and a teaspoon of Robertsons Barbecue Spice (or spices and curry powder of your choice)
500g of stewing beef
One Knorrox beef stock cube
Knorr Minestrone Soup
2 Potatoes (cubed) and or half a cup mixed veggies
500ml of water
Method:
1. Heat the oil in a pot and fry the onion and green pepper until brown and soft
2. Add the Rajah Medium Curry Powder and Robertsons Barbecue Spice and fry for 2 minutes
3. Add the stewing beef and fry until well browned
4. Add the potatoes and Knorrox Beef Stock Cube, stir well and add water
5. Cover and simmer for 40 minutes, stirring occasionally and adding water
6. Mix 60 ml of warm water with Knorr Minestrone soup and stir to make a smooth paste. Add the paste in the pot and allow for it to simmer for 5 minutes until it becomes thick
CREAMED SPINACH
Ingredients:
2 bunches of spinach, half on an onion, a pinch of salt, 100 g cream cheese, half a cup of milk, 2 tablespoons of butter
Method:
1. Bring a large pot of salted water to a boil. Add chopped spinach, and cook just until wilted, about 1 minute. Squeeze spinach to remove as much liquid as possible and set aside.
2. In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens.
3. Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Season with salt and pepper.
GREEN SALAD
Ingredients: One head of lettuce, one cucumber, 3 tomatoes, 2 peppers (red and yellow) and salad dressing your choice or olive oil and vinegar
Method:
1. Chop and mix all ingredients and toss in a big bowl
2. Pour enough salad dressing or vinegar to coat, toss again and serve.
BUTTERNUT
Ingredients: Butternut and cinnamon
Method:
1. Slice butternut into cubes. Boil or steam for 10 minutes
2. Sprinkle cinnamon on the butternut and put into oven to roast over 180 degrees for 10 – 15 minutes
BEETROOT
Ingredients: Beetroot
Method:
You can take a shortcut with beetroots. Buy your tin of KOO or any preferred brand of sliced or grated beetroots at your nearest Cambridge Food
