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false
Off
1.00
Prepare the spinach
5.00
Pour boiling water from the kettle over the spinach until the leaves have wilted. Do this twice if necessary.
Use a clean dishcloth to squeeze out any excess liquid from the spinach.
Chop the wilted leaves into chunks.
0.00
552591
true
Preparation
Prepare the spinach
Pour boiling water from the kettle over the spinach until the leaves have wilted. Do this twice if necessary.
Use a clean dishcloth to squeeze out any excess liquid from the spinach.
Chop the wilted leaves into chunks.
2.00
Prepare the white sauce
15.00
Melt 1 tbsp of butter in a pan. Add the finely chopped onion and cook for 5 mins until softened.
Stir in 2 tablespoons plain flour and cook for 2 mins.
Slowly whisky in 1 cup of full cream milk. Once all milk has been incorporated, gently cook for 5 mins until the sauce has thickened.
0.00
552592
true
Cooking
Prepare the white sauce
Melt 1 tbsp of butter in a pan. Add the finely chopped onion and cook for 5 mins until softened.
Stir in 2 tablespoons plain flour and cook for 2 mins.
Slowly whisky in 1 cup of full cream milk. Once all milk has been incorporated, gently cook for 5 mins
3.00
Combine the spinach and the sauce
5.00
Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!
0.00
552593
true
Preparation
Combine the spinach and the sauce
Add the spinach into the sauce and gently heat for about 5 minutes.
Season with salt and pepper as you work
Serve your creamed spinach!
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0.00
5.00
  • 4 Serves

  • Creamed spinach
  • 116.30
    Milligrams
    Magnesium
  • 217.52
    Calories
    Energy
  • 241.62
    Milligrams
    Calcium
  • 5.29
    Grams
    Protein
  • 4.57
    Milligrams
    Iron
  • 678.77
    Milligrams
    Potassium
  • 7.40
    Grams
    Carbohydrates
  • 3.46
    Grams
    Sugars
  • 3.22
    Grams
    Fiber
  • 114.27
    Milligrams
    Sodium
  • 3.40
    Grams
    Fats
  • 1.83
    Grams
    Saturated Fats
  • false
    true
  • 1 - 25 min Prep

  • 1663164838
    143969
    2

    Intermediate Difficulty

    A recipe to help introduce green vegetables to picky eaters
    A recipe to help introduce green vegetables to picky eaters
    20.00
    N4HK
    0.00
    Dinner
    144026
    124678
    119225
    74802
    111556
    119165
    122083
    144256
    143673
    111819
    false
    Off
    1.00
    Prepare the green beans
    5.00
    Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.
    0.00
    552594
    true
    Cooking
    Prepare the green beans
    Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.
    2.00
    Prepare the coating
    10.00
    Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
    Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.
    0.00
    552595
    true
    Preparation
    Prepare the coating
    Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
    Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.
    3.00
    10.00
    Heat the canola oil in a deep pot.
    Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.
    0.00
    552596
    true
    Cooking
    Heat the canola oil in a deep pot.
    Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.
    {"facebook":{"image":null,"description":null,"title":"Crumbed green beans","locale":"en_ZA"},"twitter":{"image":null,"description":null,"title":"Crumbed green beans","locale":"en_ZA"},"pinterest":{"image":null,"description":null,"title":"Crumbed green beans","locale":"en_ZA"}}
    0.00
    10.00
  • 4 Serves

  • Crumbed green beans
  • 0.20
    Azúcar añadido
  • 93.00
    Milligrams
    Cholesterol
  • 112.10
    Grams
    Agua
  • 37.24
    Milligrams
    Magnesium
  • 337.54
    Calories
    Energy
  • 78.05
    Milligrams
    Calcium
  • 8.39
    Grams
    Protein
  • 2.30
    Milligrams
    Iron
  • 288.68
    Milligrams
    Potassium
  • 52.19
    Micrograms
    Food Folate
  • 12.20
    Milligrams
    Vitamin C
  • 75.00
    International unit
    Vitamin A
  • 0.50
    International unit
    Vitamin D
  • 3.86
    Milligrams
    Vitamin E
  • 28.79
    Grams
    Carbohydrates
  • 4.23
    Grams
    Sugars
  • 3.73
    Grams
    Fiber
  • 140.63
    Milligrams
    Sodium
  • 21.63
    Grams
    Fats
  • 2.35
    Grams
    Saturated Fats
  • false
    true
  • 1 - 25 min Prep

  • 1663164900
    144026
    1

    Easy Difficulty

    15.00
    N4HK
    0.00
    Dinner
    143969
    124678
    119225
    74802
    111556
    119165
    122083
    144256
    143673
    111819
    false
    Off
    1.00
    Cook the mince
    9.00
    Fry the onions and garlic in a large pan on medium heat.
    Add the mince to the pan and cook while it turns brown. Add the meat seasoning while you work. This should take 10 - 15 mins.
    0.00
    552601
    true
    Cooking
    Cook the mince
    Fry the onions and garlic in a large pan on medium heat.
    Add the mince to the pan and cook while it turns brown. Add the meat seasoning while you work. This should take 10 - 15 mins.
    2.00
    Add the tomatoes
    14.00
    Add the can of tomatoes to the pan and stir while the mixture cooks.
    Cook for 15 minutes while the flavours infuse.
    0.00
    552602
    true
    Cooking
    Add the tomatoes
    Add the can of tomatoes to the pan and stir while the mixture cooks.
    Cook for 15 minutes while the flavours infuse.
    3.00
    Cook the pasta
    10.00
    Heat a large pot of water and add a pinch of salt. Add the spaghetti and cook fro 10 mins until al dente.
    Drain the water.
    Dish some pasta on a plate and coat with a large helping of the mince and tomato mixture to serve.
    0.00
    552603
    true
    Cooking
    Cook the pasta
    Heat a large pot of water and add a pinch of salt. Add the spaghetti and cook fro 10 mins until al dente.
    Drain the water.
    Dish some pasta on a plate and coat with a large helping of the mince and tomato mixture to serve.
    {"facebook":{"image":null,"description":"A meaty, tomato flavoured pasta dish to help picky eaters eat meat.","title":"Spaghetti Bolognaise","locale":"en_ZA"},"twitter":{"image":null,"description":"A meaty, tomato flavoured pasta dish to help picky eaters eat meat.","title":"Spaghetti Bolognaise","locale":"en_ZA"},"pinterest":{"image":null,"description":"A meaty, tomato flavoured pasta dish to help picky eaters eat meat.","title":"Spaghetti Bolognaise","locale":"en_ZA"}}
    0.00
    0.00
  • 3 Serves

  • Spaghetti Bolognaise
  • 50.39
    Milligrams
    Magnesium
  • 247.32
    Calories
    Energy
  • 66.27
    Milligrams
    Calcium
  • 22.06
    Grams
    Protein
  • 3.60
    Milligrams
    Iron
  • 696.17
    Milligrams
    Potassium
  • 32.66
    Micrograms
    Food Folate
  • 18.92
    Milligrams
    Vitamin C
  • 22.17
    International unit
    Vitamin A
  • 0.44
    International unit
    Vitamin D
  • 2.61
    Milligrams
    Vitamin E
  • 15.25
    Grams
    Carbohydrates
  • 7.07
    Grams
    Sugars
  • 3.55
    Grams
    Fiber
  • 791.06
    Milligrams
    Sodium
  • 11.82
    Grams
    Fats
  • 4.03
    Grams
    Saturated Fats
  • false
    true
  • 1 - 33 min Prep

  • 1663165142
    144028
    2

    Intermediate Difficulty

    A meaty, tomato flavoured pasta dish to help picky eaters eat meat.
    A meaty, tomato flavoured pasta dish to help picky eaters eat meat.
    33.00
    N4HK
    0.00
    Family Meals
    111816
    144245
    110481
    123138
    111268
    120713
    74105
    143761
    74114
    124682
    false
    Off
    1.00
    Prepare the fish
    10.00
    Cook the haddock fillets in the milk in the microwave oven for 6 - 8 minutes.
    Flake the fish into small pieces using a fork and knife in a mixing bowl.
    0.00
    553640
    true
    Preparation
    Prepare the fish
    Cook the haddock fillets in the milk in the microwave oven for 6 - 8 minutes.
    Flake the fish into small pieces using a fork and knife in a mixing bowl.
    2.00
    Add the ingredient to a mixing bowl
    5.00
    Chop the onion finely and add it to the fish in the mixing bowl. Mix together.
    Then add the cottage cheese, lemon juice, sugar and salt to the bowl and mix gently.
    Whisk the eggs together in a separate bowl and then add them to the large bowl with the other ingredients.
    Mix everything together well and pour into an oven proof dish.
    0.00
    553641
    true
    Preparation
    Add the ingredient to a mixing bowl
    Chop the onion finely and add it to the fish in the mixing bowl. Mix together.
    Then add the cottage cheese, lemon juice, sugar and salt to the bowl and mix gently.
    Whisk the eggs together in a separate bowl and then add them to the large bowl with the
    3.00
    Bake the dish
    45.00
    Sprinkle the grated cheddar over the dish
    Bake for 45 minutes at 180 Degrees Celsius.
    0.00
    553642
    true
    Cooking
    Bake the dish
    Sprinkle the grated cheddar over the dish
    Bake for 45 minutes at 180 Degrees Celsius.
    {"facebook":{"image":null,"description":"A baked oven dish to help picky eaters get used to eating fish","title":"Baked fish oven dish","locale":"en_ZA"},"twitter":{"image":null,"description":"A baked oven dish to help picky eaters get used to eating fish","title":"Baked fish oven dish","locale":"en_ZA"},"pinterest":{"image":null,"description":"A baked oven dish to help picky eaters get used to eating fish","title":"Baked fish oven dish","locale":"en_ZA"}}
    0.00
    15.00
  • 4 Serves

  • Baked fish oven dish
  • 0.05
    Azúcar añadido
  • 156.62
    Milligrams
    Cholesterol
  • 34.10
    Milligrams
    Magnesium
  • 237.14
    Calories
    Energy
  • 236.61
    Milligrams
    Calcium
  • 25.84
    Grams
    Protein
  • 0.75
    Milligrams
    Iron
  • 412.31
    Milligrams
    Potassium
  • 37.06
    Micrograms
    Food Folate
  • 3.80
    Milligrams
    Vitamin C
  • 150.57
    International unit
    Vitamin A
  • 0.98
    International unit
    Vitamin D
  • 0.79
    Milligrams
    Vitamin E
  • 9.93
    Grams
    Carbohydrates
  • 6.24
    Grams
    Sugars
  • 0.50
    Grams
    Fiber
  • 779.26
    Milligrams
    Sodium
  • 9.98
    Grams
    Fats
  • 4.96
    Grams
    Saturated Fats
  • false
    true
  • 1 - 60 min Prep

  • 1663165509
    144185
    2

    Intermediate Difficulty

    A baked oven dish to help picky eaters get used to eating fish
    A baked oven dish to help picky eaters get used to eating fish
    45.00
    N4HK
    0.00
    Dinner
    143731
    144252
    122083
    144256
    74424
    124682
    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Prepare the pizza dough
    10.00
    In a small bowl, whisk together warm water and yeast, and set aside. Add 1/4 teaspoon of sugar to activate the yeast.

    In a large mixing bowl, combine flour and salt. Stir well, then add the water/yeast mixture and the olive oil.

    Stir until a ball forms.
    Use your hands to knead the dough for several minutes. Add extra flour if needed.

    Form the dough into a loose ball, drizzle a little olive oil on top, and cover the bowl with a clean dish towel.
    0.00
    553649
    true
    Preparation
    Prepare the pizza dough
    In a small bowl, whisk together warm water and yeast, and set aside. Add 1/4 teaspoon of sugar to activate the yeast.

    In a large mixing bowl, combine flour and salt. Stir well, then add the water/yeast mixture and the olive oil.

    Stir until a ball fo
    2.00
    Let the dough rise
    150.00
    Leave the dough for 2 hours at room temperature to rise
    When the first rise is finished, punch down the dough and cut the ball in half. Roll each piece of dough into a new ball, place them in separate bowls, and let them rise for another 30 minutes.
    Meanwhile, preheat the oven to 200 degrees Celsius.
    0.00
    553653
    false
    Waiting
    Let the dough rise
    Leave the dough for 2 hours at room temperature to rise
    When the first rise is finished, punch down the dough and cut the ball in half. Roll each piece of dough into a new ball, place them in separate bowls, and let them rise for another 30 minutes.
    Mean
    3.00
    Prepare the sauce and topings
    10.00
    In a bowl mix the canned tomatoes, salt and oreganum.
    Chop the mushrooms finely.
    Chop the green pepper finely.
    Cut the ham into fine pieces.
    0.00
    553654
    true
    Preparation
    Prepare the sauce and topings
    In a bowl mix the canned tomatoes, salt and oreganum.
    Chop the mushrooms finely.
    Chop the green pepper finely.
    Cut the ham into fine pieces.
    4.00
    Pack the pizza
    10.00
    Sprinkle a few tablespoons of whole wheat flour on a clean counter top, then flatten one of the dough balls onto it. Use a rolling pin to gently roll the dough into a circle or an oval. Use your fingers to shape the edges into a slight crust.

    Place the dough on a baking sheet.
    Brush 2 teaspoons of olive oil onto the surface of the dough.
    Sprinkle the mozzarella cheese over the dough.
    Sprinkle the mushrooms, green pepper and ham over the dough.
    Sprinkle over the grated Parmesan cheese over.
    0.00
    553655
    true
    Preparation
    Pack the pizza
    Sprinkle a few tablespoons of whole wheat flour on a clean counter top, then flatten one of the dough balls onto it. Use a rolling pin to gently roll the dough into a circle or an oval. Use your fingers to shape the edges into a slight crust.

    Place the
    5.00
    Bake the pizza
    15.00
    Bake the pizza for 10-12 minutes in the oven at 200 degrees Celsius.
    You will know it is ready when the crust is brown and the cheese is bubbling.
    Slice and serve hot!
    0.00
    553656
    true
    Cooking
    Bake the pizza
    Bake the pizza for 10-12 minutes in the oven at 200 degrees Celsius.
    You will know it is ready when the crust is brown and the cheese is bubbling.
    Slice and serve hot!
    {"facebook":{"image":null,"description":"An \"under cover\" way to make picky eaters used to eating meat and vegetable pizza toppings","title":"Healthy home made pizza","locale":"en_ZA"},"twitter":{"image":null,"description":"An \"under cover\" way to make picky eaters used to eating meat and vegetable pizza toppings","title":"Healthy home made pizza","locale":"en_ZA"},"pinterest":{"image":null,"description":"An \"under cover\" way to make picky eaters used to eating meat and vegetable pizza toppings","title":"Healthy home made pizza","locale":"en_ZA"}}
    0.00
    30.00
  • 5 Serves

  • Healthy home made pizza
  • 0.24
    Azúcar añadido
  • 25.15
    Milligrams
    Cholesterol
  • 154.10
    Grams
    Agua
  • 115.71
    Milligrams
    Magnesium
  • 392.87
    Calories
    Energy
  • 162.82
    Milligrams
    Calcium
  • 17.89
    Grams
    Protein
  • 4.40
    Milligrams
    Iron
  • 722.23
    Milligrams
    Potassium
  • 74.32
    Micrograms
    Food Folate
  • 14.00
    Milligrams
    Vitamin C
  • 47.99
    International unit
    Vitamin A
  • 2.07
    International unit
    Vitamin D
  • 2.15
    Milligrams
    Vitamin E
  • 65.95
    Grams
    Carbohydrates
  • 7.98
    Grams
    Sugars
  • 12.02
    Grams
    Fiber
  • 600.30
    Milligrams
    Sodium
  • 9.09
    Grams
    Fats
  • 3.42
    Grams
    Saturated Fats
  • false
    true
  • 1 - 195 min Prep

  • 1663165593
    144245
    2

    Intermediate Difficulty

    An "under cover" way to make picky eaters used to eating meat and vegetable pizza toppings
    An "under cover" way to make picky eaters used to eating meat and vegetable pizza toppings
    15.00
    N4HK
    150.00
    Family Meals
    111816
    144028
    110481
    123138
    111268
    120713
    74105
    143761
    74114
    124682
    false
    Off
    1.00
    Prepare the chicken
    10.00
    Cut the chicken breasts into strips.
    Season the chicken strips with salt and chicken spice.
    Heat 1 tsp of olive oil in a non-stick pan over medium-high heat. Add chicken, cook, and stir for 3 - 5 minutes. Make sure the chicken is not pink in the centre.
    0.00
    553690
    true
    Cooking
    Prepare the chicken
    Cut the chicken breasts into strips.
    Season the chicken strips with salt and chicken spice.
    Heat 1 tsp of olive oil in a non-stick pan over medium-high heat. Add chicken, cook, and stir for 3 - 5 minutes. Make sure the chicken is not pink in the centr
    2.00
    Prepare the vegetables
    15.00
    Cut the cabbage finely.
    Grate the carrots with the medium side of the grater.
    Add the cabbage and carrots into the pan with the chicken and stir-fry for 5 - 1 minutes.
    0.00
    553691
    true
    Preparation
    Prepare the vegetables
    Cut the cabbage finely.
    Grate the carrots with the medium side of the grater.
    Add the cabbage and carrots into the pan with the chicken and stir-fry for 5 - 1 minutes.
    3.00
    Toast the tortillas
    15.00
    In a clean pan add 1 tsp of olive oil and bring to a medium heat. Toast each of the tortillas for 2 mins on each side until they are warm.
    0.00
    553692
    true
    Preparation
    Toast the tortillas
    In a clean pan add 1 tsp of olive oil and bring to a medium heat. Toast each of the tortillas for 2 mins on each side until they are warm.
    4.00
    Prepare the wraps
    10.00
    Spread a tsp of mayonnaise and a tsp of sweet chill sauce in the middle of each tortilla.
    Add three to four spoons of the chicken and cabbage stir-fry to the middle of each tortilla.
    Fold the bottom third of the tortilla up to the middle. Then fold in the left and right side inwards. Then roll the tortilla to form a wrap.
    0.00
    553696
    true
    Preparation
    Prepare the wraps
    Spread a tsp of mayonnaise and a tsp of sweet chill sauce in the middle of each tortilla.
    Add three to four spoons of the chicken and cabbage stir-fry to the middle of each tortilla.
    Fold the bottom third of the tortilla up to the middle. Then fold i
    {"facebook":{"image":null,"description":"Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables","title":"Chicken wraps","locale":"en_ZA"},"twitter":{"image":null,"description":"Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables","title":"Chicken wraps","locale":"en_ZA"},"pinterest":{"image":null,"description":"Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables","title":"Chicken wraps","locale":"en_ZA"}}
    0.00
    40.00
  • 4 Serves

  • Chicken wraps
  • 0.13
    Azúcar añadido
  • 28.89
    Milligrams
    Cholesterol
  • 55.37
    Milligrams
    Magnesium
  • 248.02
    Calories
    Energy
  • 146.69
    Milligrams
    Calcium
  • 17.91
    Grams
    Protein
  • 1.77
    Milligrams
    Iron
  • 443.86
    Milligrams
    Potassium
  • 91.93
    Micrograms
    Food Folate
  • 22.81
    Milligrams
    Vitamin C
  • 513.50
    International unit
    Vitamin A
  • 1.08
    Milligrams
    Vitamin E
  • 32.11
    Grams
    Carbohydrates
  • 6.94
    Grams
    Sugars
  • 7.08
    Grams
    Fiber
  • 1169.17
    Milligrams
    Sodium
  • 5.88
    Grams
    Fats
  • 2.34
    Grams
    Saturated Fats
  • false
    true
  • 1 - 50 min Prep

  • 1663165640
    144252
    2

    Intermediate Difficulty

    Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables
    Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables
    10.00
    N4HK
    0.00
    Dinner
    143731
    122083
    144256
    144185
    74424
    124682
    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Prepare the chicken
    5.00
    Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.
    0.00
    553706
    true
    Preparation
    Prepare the chicken
    Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.
    2.00
    Prepare the vegetables
    15.00
    Chop the onion finely.
    Chop the leaks finely.
    Chop the mushrooms finely.
    Crush the garlic.
    Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
    Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for 10 minutes.
    0.00
    553707
    true
    Cooking
    Prepare the vegetables
    Chop the onion finely.
    Chop the leaks finely.
    Chop the mushrooms finely.
    Crush the garlic.
    Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
    Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for
    3.00
    Finish the pie filling
    20.00
    Add the shredded chicken to the pot with the vegetables.
    Add the two cups of chicken stock and stir until it starts to simmer.
    Add 1/2 cup of cream and keep stirring.
    Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes thick and creamy.
    0.00
    553708
    true
    Cooking
    Finish the pie filling
    Add the shredded chicken to the pot with the vegetables.
    Add the two cups of chicken stock and stir until it starts to simmer.
    Add 1/2 cup of cream and keep stirring.
    Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes
    4.00
    Make the pie
    45.00
    Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
    Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
    Now pour the chicken and mushroom pie filling into the pie pan or oven dish.
    Cover the filling with the 2nd piece of pastry and make sure it is sealed on the sides.
    Bake in the oven for 45 minutes at 180 Degrees Celsius.
    0.00
    553709
    true
    Cooking
    Make the pie
    Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
    Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
    Now pour the chicken and mushroom pie fi
    {"facebook":{"image":null,"description":"A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.","title":"Chicken and mushroom pie","locale":"en_ZA"},"twitter":{"image":null,"description":"A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.","title":"Chicken and mushroom pie","locale":"en_ZA"},"pinterest":{"image":null,"description":"A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.","title":"Chicken and mushroom pie","locale":"en_ZA"}}
    0.00
    5.00
  • 5 Serves

  • Chicken and mushroom pie
  • 90.04
    Milligrams
    Cholesterol
  • 285.32
    Grams
    Agua
  • 27.86
    Milligrams
    Magnesium
  • 280.46
    Calories
    Energy
  • 27.98
    Milligrams
    Calcium
  • 18.91
    Grams
    Protein
  • 1.30
    Milligrams
    Iron
  • 511.16
    Milligrams
    Potassium
  • 19.82
    Micrograms
    Food Folate
  • 3.53
    Milligrams
    Vitamin C
  • 73.42
    International unit
    Vitamin A
  • 0.81
    Milligrams
    Vitamin E
  • 16.49
    Grams
    Carbohydrates
  • 10.78
    Grams
    Sugars
  • 1.68
    Grams
    Fiber
  • 231.06
    Milligrams
    Sodium
  • 15.78
    Grams
    Fats
  • 5.44
    Grams
    Saturated Fats
  • false
    true
  • 1 - 85 min Prep

  • 1663165827
    144256
    2

    Intermediate Difficulty

    A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.
    A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.
    80.00
    N4HK
    0.00
    Dinner
    143731
    144252
    122083
    144185
    74424
    124682
    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Slice the fruit
    15.00
    Cut the pineapple into rings - this will make it easy to cut the skin off.
    Now cut the pineapple into cubes.
    Slice the strawberries into pieces.
    Slice the mango into pieces.
    Slice the banana into pieces.
    Add all the fruit into a mixing bowl and mix together gently.
    0.00
    553715
    true
    Preparation
    Slice the fruit
    Cut the pineapple into rings - this will make it easy to cut the skin off.
    Now cut the pineapple into cubes.
    Slice the strawberries into pieces.
    Slice the mango into pieces.
    Slice the banana into pieces.
    Add all the fruit into a mixing bowl and mix t
    2.00
    Serve with yoghurt
    4.00
    Dish 1/2 cup of green yogurt into a dessert bowl. Top with 4 tablespoons of fruit salad.
    0.00
    553716
    true
    Preparation
    Serve with yoghurt
    Dish 1/2 cup of green yogurt into a dessert bowl. Top with 4 tablespoons of fruit salad.
    {"facebook":{"image":null,"description":"A healthy dish that looks like dessert to help picky eaters eat their fruit.","title":"Fruit salad and yoghurt","locale":"en_ZA"},"twitter":{"image":null,"description":"A healthy dish that looks like dessert to help picky eaters eat their fruit.","title":"Fruit salad and yoghurt","locale":"en_ZA"},"pinterest":{"image":null,"description":"A healthy dish that looks like dessert to help picky eaters eat their fruit.","title":"Fruit salad and yoghurt","locale":"en_ZA"}}
    0.00
    20.00
  • 4 Serves

  • Fruit salad and yoghurt
  • 6.50
    Milligrams
    Cholesterol
  • 173.20
    Grams
    Agua
  • 29.64
    Milligrams
    Magnesium
  • 139.41
    Calories
    Energy
  • 67.86
    Milligrams
    Calcium
  • 5.72
    Grams
    Protein
  • 0.44
    Milligrams
    Iron
  • 377.15
    Milligrams
    Potassium
  • 44.28
    Micrograms
    Food Folate
  • 60.34
    Milligrams
    Vitamin C
  • 26.02
    International unit
    Vitamin A
  • 0.53
    Milligrams
    Vitamin E
  • 25.06
    Grams
    Carbohydrates
  • 18.14
    Grams
    Sugars
  • 2.97
    Grams
    Fiber
  • 19.08
    Milligrams
    Sodium
  • 2.94
    Grams
    Fats
  • 1.28
    Grams
    Saturated Fats
  • false
    true
  • 1 - 19 min Prep

  • 1663165998
    144258
    1

    Easy Difficulty

    A healthy dish that looks like dessert to help picky eaters eat their fruit.
    A healthy dish that looks like dessert to help picky eaters eat their fruit.
    0.00
    N4HK
    0.00
    Breakfast
    Snack
    111430
    111351
    111428
    119431
    110198
    111429
    74184
    111082
    111355
    140047
    false
    Off
    1.00
    1.00
    Preheat the oven to 180°C and grease a 12-hole muffin tin with non-stick cooking spray.⁠
    0.00
    532138
    true
    Preparation
    Preheat the oven to 180°C and grease a 12-hole muffin tin with non-stick cooking spray.⁠
    2.00
    5.00
    In a pan, heat the oil over medium heat. Add the mushrooms and fry for 2 minutes. Add the broccoli and fry for a further 3 minutes. Remove the pan from the heat and cool for 5 minutes. *Chef’s Tip: For a vegetarian option, replace the chicken with diced baby marrows! ⁠
    0.00
    532139
    true
    Cooking
    In a pan, heat the oil over medium heat. Add the mushrooms and fry for 2 minutes. Add the broccoli and fry for a further 3 minutes. Remove the pan from the heat and cool for 5 minutes. *Chef’s Tip: For a vegetarian option, replace the chicken with diced
    3.00
    1.00
    Stir in the shredded rotisserie chicken and spring onions.⁠
    0.00
    532140
    true
    Cooking
    Stir in the shredded rotisserie chicken and spring onions.⁠
    4.00
    2.00
    Divide the mixture evenly between the muffin holes and sprinkle the cheese on top
    0.00
    532141
    true
    Cooking
    Divide the mixture evenly between the muffin holes and sprinkle the cheese on top
    5.00
    5.00
    In a jug, whisk the NESTLÉ Cremora Original with 1¼ cup of hot water until smooth. Set aside for 5 minutes to cool.
    0.00
    532142
    true
    Cooking
    In a jug, whisk the NESTLÉ Cremora Original with 1¼ cup of hot water until smooth. Set aside for 5 minutes to cool.
    6.00
    2.00
    Add the eggs and season with the salt and pepper. Whisk to combine. *Chef’s Tip: For extra flavour, add a pinch of mixed herbs! ⁠
    0.00
    532143
    true
    Cooking
    Add the eggs and season with the salt and pepper. Whisk to combine. *Chef’s Tip: For extra flavour, add a pinch of mixed herbs! ⁠
    7.00
    2.00
    Divide the egg mixture evenly between the muffin holes by pouring it over the chicken and veggies.
    0.00
    532144
    true
    Cooking
    Divide the egg mixture evenly between the muffin holes by pouring it over the chicken and veggies.
    8.00
    25.00
    Bake for 20-25 minutes until the tops are golden and the quiches are cooked through. *Chef’s Tip: You’ll know they’re ready when they look firm! ⁠
    0.00
    532145
    true
    Cooking
    Bake for 20-25 minutes until the tops are golden and the quiches are cooked through. *Chef’s Tip: You’ll know they’re ready when they look firm! ⁠
    9.00
    20.00
    Cool in the tin for 5 minutes. Using a butter knife, gently loosen the quiche cups from the tray and transfer to a wire rack to cool for 15 minutes.⁠
    0.00
    532146
    false
    Waiting
    Cool in the tin for 5 minutes. Using a butter knife, gently loosen the quiche cups from the tray and transfer to a wire rack to cool for 15 minutes.⁠
    10.00
    3.00
    Garnish the quiche cups with some chopped spring onions. Serve with a glass of iced lemon water and fruit salad on the side and ENJOY!⁠
    0.00
    532147
    true
    Presentation
    Garnish the quiche cups with some chopped spring onions. Serve with a glass of iced lemon water and fruit salad on the side and ENJOY!⁠
    {"facebook":{"image":null,"description":"These crustless quiches are easy to make, perfect\nfor using up leftover chicken and is DELICIOUS as a healthy\nbreakfast on-the-go!","title":"CREMORA Chicken and Broccoli Crustless Quiche Cup","locale":"en_ZA"},"twitter":{"image":null,"description":"These crustless quiches are easy to make, perfect\nfor using up leftover chicken and is DELICIOUS as a healthy\nbreakfast on-the-go!","title":"CREMORA Chicken and Broccoli Crustless Quiche Cup","locale":"en_ZA"},"pinterest":{"image":null,"description":"These crustless quiches are easy to make, perfect\nfor using up leftover chicken and is DELICIOUS as a healthy\nbreakfast on-the-go!","title":"CREMORA Chicken and Broccoli Crustless Quiche Cup","locale":"en_ZA"}}
    3.00
    1.00
  • 12 Serves

  • CREMORA Chicken and Broccoli Crustless Quiche Cup
  • 20.40
    Milligrams
    Cholesterol
  • 13.22
    Milligrams
    Magnesium
  • 147.60
    Calories
    Energy
  • 79.03
    Milligrams
    Calcium
  • 8.45
    Grams
    Protein
  • 0.59
    Milligrams
    Iron
  • 135.89
    Milligrams
    Potassium
  • 11.74
    Micrograms
    Food Folate
  • 7.40
    Milligrams
    Vitamin C
  • 24.12
    International unit
    Vitamin A
  • 1.63
    International unit
    Vitamin D
  • 0.30
    Milligrams
    Vitamin E
  • 10.42
    Grams
    Carbohydrates
  • 1.04
    Grams
    Sugars
  • 0.86
    Grams
    Fiber
  • 340.87
    Milligrams
    Sodium
  • 11.08
    Grams
    Fats
  • 3.70
    Grams
    Saturated Fats
  • false
    true
  • 1 - 66 min Prep

  • 1676565051
    138720
    1

    Easy Difficulty

    These crustless quiches are easy to make, perfect
    for using up leftover chicken and is DELICIOUS as a healthy
    breakfast on-the-go!
    These crustless quiches are easy to make, perfect
    for using up leftover chicken and is DELICIOUS as a healthy
    breakfast on-the-go!
    42.00
    Cremora
    20.00
    Chicken and Broccoli Recipe
    Breakfast
    119022
    110849
    139955
    122079
    144256
    134492
    122078
    110955
    111816
    120713
    false
    Off
    tool name_speechOutput
    Muffin Pan
    tool name
    Muffin Pan
    tool id
    127157
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Icons-20.svg
    1.00
    STEP 1
    1.00
    Preheat the oven to 170°C and grease a medium 12-hole muffin tin
    0.00
    445942
    true
    Cooking
    STEP 1
    Preheat the oven to 170°C and grease a medium 12-hole muffin tin
  • tool name_speechOutput
    Whisk
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    tool id
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    para tool image
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    2.00
    STEP 2
    2.00
    Whisk the Nestlé Cremora Original powder with the water until thick & creamy. Flavour with garlic powder, chopped rosemary and salt and pepper
    0.00
    445941
    true
    Preparation
    STEP 2
    Whisk the Nestlé Cremora Original powder with the water until thick & creamy. Flavour with garlic powder, chopped rosemary and salt and pepper
    Steps image
    2
  • tool name_speechOutput
    Cutting board
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    Cutting board
    tool id
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    para tool image
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    Bowl
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    Peeler
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    tool id
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    para tool image
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    3.00
    STEP 3
    3.00
    Peel the potatoes and slice them very thinly, using a sharp knife or mandolin slicer if you have one. Add the sliced potatoes to the Cremora cream mixture and toss to coat well.
    0.00
    445940
    true
    Preparation
    STEP 3
    Peel the potatoes and slice them very thinly, using a sharp knife or mandolin slicer if you have one. Add the sliced potatoes to the Cremora cream mixture and toss to coat well.
    Steps image
    3
  • tool name_speechOutput
    Grater
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    tool id
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    para tool image
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    tool name_speechOutput
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    tool id
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    para tool image
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    4.00
    STEP 4
    5.00
    Stack the potato slices in the muffin holes, alternating with grated white cheddar cheese and fill each hole to the top. Pour the remaining Cremora cream over the potato stacks.
    0.00
    445939
    true
    Preparation
    STEP 4
    Stack the potato slices in the muffin holes, alternating with grated white cheddar cheese and fill each hole to the top. Pour the remaining Cremora cream over the potato stacks.
    Steps image
    5
    tool name_speechOutput
    Muffin Pan
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    Muffin Pan
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    5.00
    STEP 5
    45.00
    Cover the muffin tin with foil and bake until tender, for 40-45 minutes
    0.00
    445938
    true
    Cooking
    STEP 5
    Cover the muffin tin with foil and bake until tender, for 40-45 minutes
  • 6.00
    STEP 6
    1.00
    Uncover the muffin tin and top with grated cheddar cheese.
    0.00
    445937
    true
    Preparation
    STEP 6
    Uncover the muffin tin and top with grated cheddar cheese.
    Steps image
    6
    7.00
    STEP 7
    15.00
    Bake, uncovered, for another 15 minutes until the cheese is melted and starts to turn golden and crisp.
    0.00
    445936
    true
    Cooking
    STEP 7
    Bake, uncovered, for another 15 minutes until the cheese is melted and starts to turn golden and crisp.
    Steps image
    8
    8.00
    STEP 8
    5.00
    8. Allow to cool in the pan for 5 minutes before removing
    0.00
    445935
    false
    Waiting
    STEP 8
    8. Allow to cool in the pan for 5 minutes before removing
    9.00
    STEP 9
    2.00
    Garnish with a sprinkle of chopped chives. Serve the potato stacks as a delicious side to a hearty meal and ENJOY!!
    0.00
    445934
    true
    Presentation
    STEP 9
    Garnish with a sprinkle of chopped chives. Serve the potato stacks as a delicious side to a hearty meal and ENJOY!!
    Steps image
    9
    {"facebook":{"image":null,"description":"This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!","title":"Single-Serve Potato Bake","locale":"en_ZA"},"twitter":{"image":null,"description":"This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!","title":"Single-Serve Potato Bake","locale":"en_ZA"},"pinterest":{"image":null,"description":"This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!","title":"Single-Serve Potato Bake","locale":"en_ZA"}}
    Servings
  • 12 Serves

  • Single-Serve Potato Bake
  • 30.94
    Milligrams
    Cholesterol
  • 18.75
    Milligrams
    Magnesium
  • 162.99
    Calories
    Energy
  • 229.72
    Milligrams
    Calcium
  • 8.19
    Grams
    Protein
  • 0.45
    Milligrams
    Iron
  • 204.51
    Milligrams
    Potassium
  • 15.54
    Micrograms
    Food Folate
  • 8.07
    Milligrams
    Vitamin C
  • 104.35
    International unit
    Vitamin A
  • 0.19
    International unit
    Vitamin D
  • 0.23
    Milligrams
    Vitamin E
  • 13.07
    Grams
    Carbohydrates
  • 1.27
    Grams
    Sugars
  • 1.21
    Grams
    Fiber
  • 230.43
    Milligrams
    Sodium
  • 13.17
    Grams
    Fats
  • 7.47
    Grams
    Saturated Fats
  • 0.28
    Grams
    Transfat
  • tool name_speechOutput
    Muffin Pan
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    tool id
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    para tool image
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    Muffin Pan
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    Muffin Pan
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    para tool image
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    tool name_speechOutput
    Cutting board
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    Cutting board
    tool id
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    para tool image
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    tool name_speechOutput
    Bowl
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    tool id
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    para tool image
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    tool name_speechOutput
    Peeler
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    Peeler
    tool id
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    para tool image
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    tool name_speechOutput
    Whisk
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    Whisk
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    para tool image
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    tool name_speechOutput
    Bowl
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    para tool image
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    Muffin Pan
    tool id
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    false
    true
  • 1 - 0 min Prep

  • 1676565662
    122078
    1

    Easy Difficulty

    This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!
    This single-serve potato bake is made in a muffin tin for convenience and easy portion control. It is the perfect accompaniment to a meat and vegetable dish. Wholesome meals are family favourites!
    N4HK
    Potato bake
    General Tips
  • 6 - 12 Age range

  • MORE Managed portions
    Lunch
    143968
    124677
    124680
    124695
    111561
    111284
    111233
    118812
    74104
    110494
    Back to top