View
222
Download
0
Category
Preview:
Citation preview
7/31/2019 Winter Warmth
1/10
WARMTHWINTER
CHARGRILLEDCHICKENBREASTSWITHROBERTSONSCOUNTRYGARLIC&
HERBSEASONING
SPICYORANGECHICKENWITHROBERTSONSZESTYLEMONPEPPER
SEASONING
KETTLEBRAAIEDCHICKENWITHROBERTSONSBRAAIMIXSEASONING
hickenbreastfilletswitholiveoilandthenwithROBERTSONSCountyGarlicandHerbning,AtlanticSeaSaltandFreshlyGroundlackPeercorns.Braaiuntilcrisonthe
.Leavetorestandthenslicetoserve.Serve elicioushomemadecoleslaw.
nchickenbreastswithROBERTSONSZestPeerSeasonin,AtlanticSeaSalt,andCinnamon.Frchickenbothsidesfor
es.Stirinjuiceandzestof1orangeandverlowheat,glazingthechickenuntilsauce
s.Servewithmashedpotatoes.
wholechickenwithamixofROBERTSONSBraaiasoning,Rosemary,CrushedGarlic,Atlanticlt,someoliveoilandafewdropsofbalsamic
.Cookinakettlebraai.Servewithsteamediandcreammashedotato.
CHICKENwitha
7/31/2019 Winter Warmth
2/10
MON TUES WED THURS FRI
1 2 3
7
4
85 96 10
14
11
1512 1613 17
21
18
2219 2320 24
31
25
2826 29 3027
SAT SUN
Thedaysmaybec
olderandshorterb
utthat
shouldntstopyou
andthefamilyget
ting
outandabout.Rec
ordtheiractivities
onour
plannersoyoucan
keeptrackofevery
one
andplanyour
familymeals.
WINTER SPICE GUIDE
7/31/2019 Winter Warmth
3/10
5
WEEK DAY MEALS
he perfect choice for your winterweek nights warm, comforting,asy to prepare meals with
twist.
...
A hearty winter favourite spicedup three ways!
Winter vegetable disheshowcasing roasted butternut.
Winter puddings with deliciousred apples.
WINTER ENTERTAININGurn your Sunday lunch into a
feast of flavours.
Its the season for red wine, hearty
asseroles, roasts and old fashioned
uddings. This winter, why not spice
up your favourite comfort food with a
unique ROBERTSONS twist...
YOUR PERSONALISED
ROBERTSONSRECIPE BOOK...
WARMTHWINTER
STEP 1:
BE INSPIRED TO SPICE UP YOUR
DAILY MEALS WITH OURMONTHLY RECIPE BOOKLET
Place the recipe booklet on your
fridge with amagnet so its easy to
access and always on hand. During
the month prepare the recipes that
grab your attention.
STEP 2:
DECIDE ON YOUR FAVOURITES
Tear out your favourite recipes
from the booklet
STEP 3:
COLLECT YOURFAVOURITES IN
A PERSONALISED ROBERTSONSRECIPE HOLDER
To receive your recipe holder:
SMS ROBERTSONS, your name
and postal address to 33974SMS cost R1.50
Well send you a complimentary
recipe holder to save your favourite
recipes
Spicing up your family meals
couldnt be easier!
LOOK OUT FOR OUR AUGUST BOOKLET
WHERE WELL SPICE UP YOUR
SOUTH AFRICAN FAVOURITES. UNTIL THEN...
7/31/2019 Winter Warmth
4/10
This season turn a weekday meal
into a feast of flavour. Our week day
recipes are the perfect choice for
winter warm, comforting and easy
to prepare classic meals, with a
delicious ROBERTSONS twist to spice
things up!
FAMILY FAVOURITEClassic Macaroni with two
eca ent tw sts.
IN SEASONTurn classic Italian minestrone into
a feast of flavours with a simple
ROBERTSONS twist or two. Prepare
delicious fruit and vegetables that are in
season as they will taste their
absolute best.
FAST AND FABULOUSClassic Italian Mince Ragu. Master the
basics then give it a twist for two more
delicious family treats.
COOK ONCE, EAT TWICEA hearty lamb shank casserole to start
with. Then two great twists for the family
to enjoy even more.
WEEKDAY
MEALS
CLASSIC MACARONI CHEESE
g macaroni
250 ml cheddar cheese
3 lar e tomatoes
m
Classic White Sauce:
80 ml mar arine
ml our
1L milk
ml cheddar cheese
Robertsons Atlantic Seaalt and obertsons reshly
Ground Whole Black
eppercorns5 ml ROBERTSONS NUTMEG
MACARONI WITH A CHILLI,
PARSLEY, ONION FLAKES AND
ROBERTSONS CRUSHED CHILLIES
ROBERTSONS ONION FLAKES
200 Cherry tomatoes
ROSEMARY, BACON AND
ROBERTSONS ROSEMARY
200 bacon
g orgonzola cheese
CLASSIC MINESTRONE WITH
ITALIAN HERBS AND ORIGANUM60 ml olive oil
onions
2 carrots
10 ml ROBERTSONSCRUSHED GARLIC
2 sticks of celery
x g tins whole,peeled tomatoes
hicken stock
2 ROBERTSONS BAY LEAVES
ml brown sugar
10 ml ROBERTSONS ITALIAN HERBS
10 ml ROBERTSONS ORIGANUM
obertsons tlantic eaSalt and Robertsons FreshlyGround Whole Black
eppercorns
4 courgettes
2 x 400 tin cannellini beans
acket o baby spinach leaves
MINESTRONE WITH A
MOROCCAN SPICE TWIST
2 x 400 tin chickpeas
orange
5 ml ROBERTSONS CINNAMON
5 ml ROBERTSONS CUMIN
. mCRUSHED CHILLIES
MINESTRONE WITH A SPANISH
2 x 400 g tins white beans
3 chorizo sausa es
m
CINNAMON AND ORANGE
500 g butternut
ml olive oil
Robertsons Atlantic Seaalt and obertsons reshly
Ground Whole Blackeppercorns
2 ROBERTSONS CINNAMON STICKS
orange piece of ciabatta bread
1 tub of crme frache
GINGER AND HONEY
ROASTED BUTTERNUT
m
30 ml honey
olive oil
g sliced almonds
Packet of fresh coriander
CHILLI AND FETA ROASTED
ROCKET
5 ml ROBERTSONSCRUSHED CHILLIES
2 Rounds feta cheese
acket o resh rocket
BAKED APPLES
6 red apples
g ginger biscuits
80 g margarine
80 ml brown su arm
5 ml ROBERTSONS NUTMEG
g cake mix
randy
6 ROBERTSONS CINNAMON STICKS
o ee auce:
150 g caramel toffees
60 ml cream
m
BREAKFAST APPLES
60 ml muesli
ml honey
5 ml ROBERTSONS PIMENTO
1 tub Greek yoghurt
,STUFFED APPLE PUDDING
g chopped datesand walnuts
m
30 ml olive oil
2 onions
sticks celery
1 carrot
mGARLIC FLAKES
g bee mince
500 pork mince
obertsons tlantic eaSalt and Robertsons FreshlyGround Whole Black
eppercorns
500 ml Passata sauce (Storeought talian tomato sauce
250 ml red wine
30 ml tomato paste
, m
5 ml ROBERTSONS ORIGANUM
5 ml ROBERTSONS ROSEMARY
ENGLISH COTTAGE PIE WITH A
5ml ROBERTSONS CORIANDER
5 ml ROBERTSONS CUMIN
, mCRUSHED CHILLIES
medium potatoes
300g cauliflower
g margarine
125 ml cream
Robertsons Atlantic SeaSalt and Robertsons Freshly
round hole lackPeppercorns
LASAGNE WITH A TRADITIONAL
5 ml ROBERTSONS SWEET BASIL
lassic white sauce (as usedfor the Macaroni Cheese
ecipe)1 Pack of Lasa ne sheets
ml cheddar cheese
250 ml cake flour
5 ml Robertsons AtlanticSea Salt
5 ml Robertsons FreshlyGround Whole Black
eppercorns
15 ml ROBERTSONS PAPRIKA
5 ml ROBERTSONS CORIANDER
5 ml ROBERTSONS ROSEMARY
10 ml ROBERTSONS CUMIN
m
8 whole lamb shanks
60 ml olive oil
onions
2 celery sticks
2 carrots
mCRUSHED GARLIC
x g tins whole, peeledtomatoes
hicken stock
15 ml tomato paste
Packet of parsley
,
MOUSSAKA
m
ml ROBERTSONS CINNAMON
1 x 400 tin cooked lentils
aubergines
250 ml Greek yoghurt
1 e
g ricotta cheese
Robertsons Atlantic Seaalt and obertsons reshlyround Whole Black
Peppercorns
SPICY LAMB PIES
1 x 400 tin butter beans
mml ROBERTSONS MARJORAM
400 puff pastry
INFUSED WITH NUTMEG
g margarine
9 large leeks
3 celery sticks
medium sized potatoes
hicken stock
Robertsons Atlantic SeaSalt and Robertsons Freshly
round hole lack
Peppercorns
m
1 cup fresh cream
Porcini Oil
cup dried porciniushrooms
cup olive oil
PORK LOIN, STUFFED WITH
, ,
INNAMON AND GINGER
60 ml mar arine
red apples
1 onion
ml ROBERTSONS SAGE
m
ml ROBERTSONS GINGER
m
1,5 kg pork loin
Robertsons Atlantic SeaSalt and Robertsons Freshly
round hole lackPeppercorns
ml olive oil
sweet potatoes
INGER
3 pears
g margarine
100 g sugar
1 x 400 roll puff pastry
m
1 tub of crme frache
THIS MONTHS SHOPPING LIST AT A GLANCE:
7/31/2019 Winter Warmth
5/10
7/31/2019 Winter Warmth
6/1010
ep ace e c nnamon s c sh 5 ml
. Drizzle 30 ml honeyr the butternut when
ding the olive oil. Sprinkle0 g sliced almonds overbutternut instead of thea a an orange zes .
rve with a handful of freshriander.
GINGER AND HONEYROASTED BUTTERNUT
ep ace e c nnamon s c sth 5 ml
Thenumble 2 wheels of fetaeese over the butternut,tead of the ciabatta and
ange zest. Serve with andful of fresh rocket.
HILLI AND FETA ROASTEDUTTERNUT WITH FRESH ROCKET
1 Preheat the oven to 200 C. Place
the butternut on a baking tray,
drizzle with olive oil and season
with Robertsons Atlantic Sea Saltand Robertsons Freshly Ground
Whole Black Peppercorns. Arrange
the ROBERTSONS CINNAMON
STICKS in between the butternut.
2 Roast in the oven for
approximately 25 minutes until
cooked.3 Add the orange zest and ciabatta.
Bake for another approximately
15 minutes until golden.
4 Remove from the oven and serve
with dollops of crme frache.
500 g butternut,cut into chunks
30 ml olive oil
Robertsons Atlantic SeaSalt and RobertsonsFreshly Ground WholeBlack Peppercorns
2 ROBERTSONSCINNAMON STICKS
Zest of one orange
piece of ciabatta bread,torn into pieces
crme frache to serve
1 Cut off the top third of the apples,keep aside. Use a melon baller toscoop out the flesh of the apples,leaving a 1 cm rim.
2 Process the biscuits, margarine, brownsugar, ROBERTSONS CINNAMON andNUTMEG in a food processor.
3 Combine the cake mix with the biscuitmixture and spoon into the apples.
4 Place the apple lids on top and placea cinnamon stick in each lid so that itresembles a stem.
5 Bake for approximately 30 minutesuntil cooked, depending on the size ofthe apples.
6 Meanwhile melt the toffees and creamin a small saucepan over moderateheat. Stir to combine and add theROBERTSONS CINNAMON.
7 Remove the apples from the oven andserve with the toffee sauce.
6 red apples, cored
100 g ginger biscuits
80 g margarine, softened
80 ml brown sugar
5 ml ROBERTSONS CINNAMON
5 ml ROBERTSONS NUTMEG
60 g cake mix, soaked in a little brandy
6 ROBERTSONS CINNAMON STICKS
TOFFEE SAUCE:
150 g caramel toffees
60 ml cream
5 ml ROBERTSONS CINNAMON
For a delicious twist,
follow the main
recipe but replace
the cake mix with
60 g chopped dates
and walnuts. Replace
the cinnamon and
nutmeg with
5 ml ROBERTSONS
CLOVES.
CLOVE, WALNUT AND DATESTUFFED APPLE PUDDING
For a breakfast
version of this
icious dessert,
ow the main recipe
replace the ginger
cuit stuffing with
ml muesli. Simply
the muesli with
melted margarine,
ml honey and
l ROBERTSONS
ENTO ALLSPICE.
Spoon the mixture in the apples
and follow step 4 and 5 of the
main recipe. Serve with thick
reek yoghurt.
ALLSPICE AND MUESLIBAKED BREAKFAST APPLES
10
cinnamon and orangeroasted butternut
spicy cinnamon andnutmeg baked apples
9
7/31/2019 Winter Warmth
7/1012
30 ml olive oil
2 onions, chopped
2 sticks celery, chopped
1 carrot, peeled and grated
10 ml ROBERTSONSGARLIC FLAKES
500 g beef mince
500 g pork mince
Robertsons Atlantic Sea Saltand Robertsons Freshly GroundWhole Black Peppercorns
500 ml Passata sauce(Store bought Italian tomatosauce)
250 ml red wine
30 ml tomato paste
2,5 ml ROBERTSONSNUTMEG
5 ml ROBERTSONSORIGANUM
5 ml ROBERTSONSROSEMARY
1 Heat the olive oil in a large saucepan. Fry the onion,celery and carrot until soft and translucent. Add thegarlic and fry for a minute or two.
2 Brown the meat in the same saucepan.Season with Robertsons Atlantic Sea Saltand Robertsons Freshly Ground Whole Black
Peppercorns. Add the rest of the ingredients.
3 Bring the ragu to the boil, reduce the heatand leave to simmer for aproximately30 minutes.
1 Preheat the oven to 200 C.Prepare the basic mince ragu and add5 ml ROBERTSONS SWEET BASIL.
2 Prepare a classic white sauce (as used forthe Macaroni Cheese recipe on page 7)
3 Layer the classic white sauce, ragu and lasagne sheets ina 2 L capacity ovenproof dish.
4 Sprinkle 125 ml grated cheddar cheese on top. Bake for40 minutes until golden brown. Serves 6.
1 Preheat the oven to 180 C. Prepare the basic mince raguand add 5 ml ROBERTSONS CORIANDER, 5 ml ROBERTSONSCUMIN and 2,5 ml ROBERTSONS CRUSHED CHILLIES.
2 Peel, cube and cook 4 medium potatoes and300 g cauliflower florets until soft.
3 Mash the potatoes and cauliflower together and add 60 g margarine and125 ml cream. Season with Robertsons Atlantic Sea Salt and RobertsonsFreshly Ground Whole Black Peppercornsand ROBERTSONS NUTMEG.
4 Divide the beef ragu in six ovenproof bowls. Top with themash and bake in the oven for 20 minutes. Serves 6.
Serves 6-8basic mince ragu
english cottage piewith a chilli twist
lasagne with a traditionalitalian sweet basil twist
11
7/31/2019 Winter Warmth
8/1014
250 ml cake flour
5 ml Robertsons
Atlantic Sea Salt
5 ml Robertsons FreshlyGround Whole Black
Peppercorns
15 ml ROBERTSONS PAPRIKA
5 ml ROBERTSONS CORIANDER
5 ml ROBERTSONS ROSEMARY
10 ml ROBERTSONS CUMIN
5 ml ROBERTSONS GINGER
8 whole lamb shanks
60 ml olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, peeled and chopped
5 ml ROBERTSONS
CRUSHED GARLIC
2 x 400 g tins whole, peeled
tomatoes
500 ml chicken stock
15 ml tomato paste
2 ROBERTSONS BAY LEAVES
Handful of chopped parsley
1 Mix half of the Robertsons
Atlantic Sea Salt, Freshly
Ground Whole Black
Peppercorns, ROBERTSONS
PAPRIKA, CORIANDER,
ROSEMARY, CUMIN and
GINGER with the flour.
Dust the shanks with the
seasoned flour.
2 Heat the olive oil in a large
saucepan. Shake off the
excess flour and brown the
meat in the olive oil.
3 Lower the heat. Add
the remainder of the
ROBERTSONS spices,
onion, celery, carrot and
ROBERTSONS CRUSHED
GARLIC and then saut until
the vegetables are soft and
lightly browned.
4 Add the tomatoes,
stock, tomato paste and
ROBERTSONS BAY LEAVES.
Cook the stew for 1 hours
until the meat is soft.
5 Remove the shanks and
reduce the sauce for
approximately 15 minutes
until thickened or use
15 ml corn flour to thicken it
to your liking.
1 Preheat the oven to 180 C. Remove the meat from at leasttwo leftover lamb shanks.
2 Add 5 ml ROBERTSONS ORIGANUM, 5 ml ROBERTSONS
CINNAMON, 375 ml of the leftover lamb casserole sauce.
Add a 400 g tin of cooked lentils, drained, to the sauce.
3 Layer the meat and slices of grilled aubergine in a 2 L capacity
ovenproof dish.
4 Mix 250 ml Greek yoghurt, 1 egg and 100 g ricotta cheese.
Season with Robertsons Atlantic Sea Salt and Robertsons
Freshly Ground Whole Black Peppercorns.
5 Pour the yoghurt mixture over the top of the meat and
aubergines. Bake for 25 minutes until golden. Serves 6.
1 Mix 250 ml of the lamb casserole sauce with a
400 g tin of butter beans, 5 ml ROBERTSONS
PAPRIKA and 5 ml ROBERTSONS MARJORAM.
2 Divide the bean mixture between two 250 ml
capacity ovenproof dishes. Place a lamb shank in
each dish.
3 Roll out 400 g piece of puff pastry. Cut out 2
circles large enough to fit over the dish. Make a
hole in the middle of the pastry for the bone.
4 Brush with egg wash and bake for 25 minutes
until golden brown. Serves 2.
hearty lamb casserole
origanum, lamb andlentil moussaka
spicy lamb pies
Serves 4 + leftovers for another meal
13
7/31/2019 Winter Warmth
9/10
Spice up Sunday lunch withour delicious three coursewinter menu. The perfectchoice for a cold winters day.
TARTERotato and leek soup infused with
utmeg.
MAINSlow roasted pork loin, stuffed
with caramelised onions, apple,
cinnamon and ginger.
ear tarte Tatin with spicy ginger
and crme frache.
15
16
PORCINI OIL
cup dried porcinimushrooms
cup olive oil
90 g margarine
9 large leeks,washed and chopped
3 celery sticks, chopped
9 medium sized potatoes,peeled and quartered
2,5 L good qualitychicken stock
Robertsons Atlantic SeaSalt and Robertsons FreshlyGround Whole Black
Peppercorns
5 ml ROBERTSONS NUTMEG
1 cup fresh cream
1 Melt the margarine in a large saucepan. Saut theleeks until soft.
2 Add the celery, potatoes and stock.
3 Bring to the boil, then reduce the heat and simmeruntil the potatoes are soft. Season with RobertsonsAtlantic Sea Salt and Robertsons Freshly GroundWhole Black Peppercorns and ROBERTSONS NUTMEG.
4 Using an electric blender, blend the soup untilsmooth. Remove from the heat and add the cream.
5 In the meantime, prepare the PorciniOil. Place the mushrooms and olive
oil in a small saucepan over low heatand heat through for 5 minutes.Remove from the heat and allow tocool. Process until smooth (there willbe porcini grains).
6 Divide the soup into six bowlsand drizzle the oil on top.
Preparation Time 20 minutes
Cooking Time 20 minutes
Serves 6
potato and leek soupinfused with nutmeg
WINTERENTERTAINING
7/31/2019 Winter Warmth
10/10
60 ml margarine
2 red apples, cored andthickly sliced
1 onion, thickly sliced
5 ml ROBERTSONSSAGE
5 ml ROBERTSONSCINNAMON
5 ml ROBERTSONS GINGER
5 ml ROBERTSONSCRUSHED GARLIC
1,5 kg pork loin, scored
Robertsons Atlantic SeaSalt and RobertsonsFreshly Ground WholeBlack Peppercorns
30 ml olive oil
2 sweet potatoes, sliced
1 Preheat the oven to 200 C.
2 Fry the apples and onions in the margarine overmoderate heat until brown and caramelised.
3 Add the ROBERTSONS SAGE, CINNAMON, GINGER andCRUSHED GARLIC.
4 Season the pork with Robertsons Atlantic Sea Salt andRobertsons Freshly Ground Whole Black Peppercorns.Spoon the apple mixture onto the pork loin.
5 Roll the pork loin and secure with kitchenstring. Rub with Robertsons Atlantic Sea Saltand drizzle with olive oil.
6 Bake for 1 hours until the skin is crispand golden brown.
7 Add the sweet potatoes halfwaythrough the cooking process.
Preparation Time 20 minutes
Cooking Time 25 minutes for the
filling, 1 hours for the pork
Serves 6
pork loin, stuffed with caramelisedonions, apple, cinnamon and ginger
Preparation Time 15 minutes
Cooking Time 20 minutes
Makes 1 large tart
3 pears, peeled, cored and halved
100 g margarine
100 g sugar
1 x 400 g roll puff pastry
15 ml ROBERTSONS GINGER
crme frache to serve
1 Preheat the oven to 200 C.
2 Melt the margarine, sugar and ROBERTSONSGINGER over a low heat in a large ovenproof
pan, until it starts to caramelise.
3 Arrange the pears in a circle in the caramel
sauce.
4 Roughly cut a circle out of the puff pastry.
Remove the pan from the heat and place the
pastry over the pears, tucking the sides in
between the pan and the pears.
5 Bake for 20 minutes until the pastry
is puffy and golden.
6 Turn the tart out onto a plate andserve with a dollop of crme frache.
pear tarte tatinwith spicy ginger
18
17
Recommended