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Lunch

false
On
tool name_speechOutput
Oven
tool name
Oven
tool id
113094
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tool name_speechOutput
Baking Sheet
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Baking Sheet
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113095
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1.00
Pre-heat oven
5.00
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
0.00
398721
true
Preparation
Pre-heat oven
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
2.00
Deseed peppers
10.00
Deseed the red peppers and quarter them, removing as much of the pith as possible
0.00
398722
true
Preparation
Deseed peppers
Deseed the red peppers and quarter them, removing as much of the pith as possible
tool name_speechOutput
Baking Sheet
tool name
Baking Sheet
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113100
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3.00
Brush peppers
7.00
Brush all sides of the peppers with the Maggi Oil Free Salad Dressing and place on the baking sheet
0.00
398726
true
Preparation
Brush peppers
Brush all sides of the peppers with the Maggi Oil Free Salad Dressing and place on the baking sheet
4.00
Roast poeppers
18.00
Roast the peppers for 15-18 minutes until they start to char and soften
0.00
398727
true
Cooking
Roast poeppers
Roast the peppers for 15-18 minutes until they start to char and soften
tool name_speechOutput
Pot
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Pot
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113101
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5.00
Heat olive oil
5.00
Meanwhile in a large pot heat the olive oil over a medium high heat
0.00
398728
true
Cooking
Heat olive oil
Meanwhile in a large pot heat the olive oil over a medium high heat
6.00
Garlic, onions and spice to fry
8.00
Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften
0.00
398729
true
Cooking
Garlic, onions and spice to fry
Add the garlic, onions and spices and fry for 5-8 minutes until the onions start to soften
7.00
Frozen corn
4.00
Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.
0.00
398730
true
Cooking
Frozen corn
Add the frozen corn and fry on a high heat for 3-4 minutes. Remove ¼ of the corn and set aside.
8.00
Simmer
15.00
Add the roasted peppers, stock, chili sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.
0.00
398743
true
Cooking
Simmer
Add the roasted peppers, stock, chili sauce and Maggi Lazenby Sauce to the pot and bring to a slow simmer. Allow to simmer for 15 minutes.
9.00
Seasoning
2.00
Season with pepper to taste.
0.00
398744
true
Preparation
Seasoning
Season with pepper to taste.
tool name_speechOutput
Blender
tool name
Blender
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113118
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10.00
Blend
6.00
Place the mixture in a blender and blend until smooth
0.00
398745
true
Preparation
Blend
Place the mixture in a blender and blend until smooth
11.00
Adding corn and coriander
4.00
Return to the pot and stir in the reserved corn and coriander
0.00
398756
true
Cooking
Adding corn and coriander
Return to the pot and stir in the reserved corn and coriander
12.00
Serve
1.00
Serve immediately.
0.00
398761
true
Presentation
Serve
Serve immediately.
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Portions
1.00
30.00

  • 10 Serves

    • Corn and Roasted Red Pepper Soup
  • 1.53
     Azúcar añadido
  • 32.22
    Milligrams     Magnesium
  • 524.58
    Calories     Energy
  • 23.43
    Milligrams     Calcium
  • 6.94
    Grams     Protein
  • 1.22
    Milligrams     Iron
  • 435.63
    Milligrams     Potassium
  • 56.66
    Micrograms     Food Folate
  • 81.66
    Milligrams     Vitamin C
  • 109.35
    International unit     Vitamin A
  • 1.70
    Milligrams     Vitamin E
  • 40.02
    Grams     Carbohydrates
  • 7.10
    Grams     Sugars
  • 4.62
    Grams     Fiber
  • 2011.38
    Milligrams     Sodium
  • 6.55
    Grams     Fats
  • 0.97
    Grams     Saturated Fats
    • tool name_speechOutput
    Oven
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    Oven
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    Baking Sheet
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    Baking Sheet
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    Baking Sheet
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    Baking Sheet
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    Pot
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    Pot
    tool id
    113101
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    Blender
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    Blender
    tool id
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    true
    Lunch
    Dinner
    Small meal
    Soup
    Global
    Nuts / Peanuts-Free

  • 1 - 85 min Prep

    • 1677686526
    110505
    1

    Easy Difficulty

    A great meal for those rainy days...
    A great meal for those rainy days...
    54.00
    MAGGI
    0.00
    Lunch
    Dinner
    Small meal
    Soup
    Global
    Nuts / Peanuts-Free
    Lunch
    Dinner
    Small meal
    124687
    124696
    74106
    77080
    143721
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    111134
    111218
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    Off
    tool name_speechOutput
    Pot
    tool name
    Pot
    tool id
    125193
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    Cooking Spoon
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    Cooking Spoon
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    1.00
    Heat Oil and Cook Vegetables
    27.00
    Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with salt and pepper.
    0.00
    440932
    true
    Cooking
    Heat Oil and Cook Vegetables
    Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with sa
    tool name_speechOutput
    Blender
    tool name
    Blender
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    2.00
    Blend until Smooth
    5.00
    Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
    0.00
    440933
    false
    Waiting
    Blend until Smooth
    Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
    3.00
    Reheat and Serve
    2.00
    Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
    0.00
    440934
    true
    Presentation
    Reheat and Serve
    Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
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    Portions
    2.00
    0.00

  • 6 Serves

    • Thai Curry Butternut Soup
  • 0.01
     Azúcar añadido
  • 11.82
    Milligrams     Magnesium
  • 215.20
    Calories     Energy
  • 22.86
    Milligrams     Calcium
  • 6.08
    Grams     Protein
  • 1.03
    Milligrams     Iron
  • 190.48
    Milligrams     Potassium
  • 10.98
    Micrograms     Food Folate
  • 5.11
    Milligrams     Vitamin C
  • 0.80
    International unit     Vitamin A
  • 0.98
    Milligrams     Vitamin E
  • 28.14
    Grams     Carbohydrates
  • 6.85
    Grams     Sugars
  • 2.40
    Grams     Fiber
  • 690.61
    Milligrams     Sodium
  • 9.24
    Grams     Fats
  • 4.59
    Grams     Saturated Fats
    • tool name_speechOutput
    Pot
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    Pot
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    Cooking Spoon
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    Cooking Spoon
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    Blender
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    Blender
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    true
    Lunch
    Appetizer
    Soup
    Starter
    Thai
    Celebration
    Christmas
    Thanksgiving
    Friends
    Family
    Nuts / Peanuts-Free

  • 1 - 34 min Prep

    • 1659439936
    120709
    1

    Easy Difficulty

    Try this soup together with your kids and enjoy healthy veggies as a family
    Try this soup together with your kids and enjoy healthy veggies as a family
    27.00
    N4HK
    5.00
    Lunch
    Appetizer
    Soup
    Starter
    Thai
    Celebration
    Christmas
    Thanksgiving
    Friends
    Family
    Nuts / Peanuts-Free
    Thai Curry Butternut Soup

  • 6 - 12 Age range

    • MORE Fruits & Vegetables
    Lunch
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    124696
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    74136
    110953
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    Off
    tool name_speechOutput
    Colander
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    Colander
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    para tool image
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    1.00
    Eggplant and colander
    20.00
    Place the eggplant and zucchini in a large colander and sprinkle with the salt. Allow to stand for 20-30 minutes to draw out excess water.
    0.00
    398483
    true
    Preparation
    Eggplant and colander
    Place the eggplant and zucchini in a large colander and sprinkle with the salt. Allow to stand for 20-30 minutes to draw out excess water.
    tool name_speechOutput
    Sauce pan
    tool name
    Sauce pan
    tool id
    112969
    para tool image
    https://d1uz88p17r663j.cloudfront.net/original/Sauce_pan.svg
    2.00
    Heat Olive Oil
    5.00
    In a large saucepan heat half of the olive oil over a medium high heat
    0.00
    398484
    true
    Cooking
    Heat Olive Oil
    In a large saucepan heat half of the olive oil over a medium high heat
    3.00
    Add onion and garlic
    4.00
    Add the onion and garlic and fry for 3-4 minutes
    0.00
    398485
    true
    Cooking
    Add onion and garlic
    Add the onion and garlic and fry for 3-4 minutes
    4.00
    Adding peppers
    8.00
    Add the peppers and fry for 5-8 minutes until the peppers begin to soften. Remove from the pan and set aside.
    0.00
    398486
    true
    Cooking
    Adding peppers
    Add the peppers and fry for 5-8 minutes until the peppers begin to soften. Remove from the pan and set aside.
    tool name_speechOutput
    Papertowel
    tool name
    Papertowel
    tool id
    112970
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    5.00
    Drying eggplant and colander
    2.00
    Remove the eggplant and the zucchini from the colander and pat dry using a paper towel
    0.00
    398487
    true
    Preparation
    Drying eggplant and colander
    Remove the eggplant and the zucchini from the colander and pat dry using a paper towel
    6.00
    Heating remaining olive oil
    4.00
    Heat the remaining olive oil over a high heat
    0.00
    398488
    true
    Cooking
    Heating remaining olive oil
    Heat the remaining olive oil over a high heat
    7.00
    Frying eggplant and zucchini
    6.00
    Fry the eggplant in zucchini in batches over a high heat browning on all sides
    0.00
    398489
    true
    Preparation
    Frying eggplant and zucchini
    Fry the eggplant in zucchini in batches over a high heat browning on all sides
    8.00
    Sauces and tomatoes
    5.00
    Once all the zucchini and eggplant is fried, add the tomato paste, diced tomatoes, water, Maggi Chili Sauce and Maggi BBQ Sauce to the pan.
    0.00
    398490
    true
    Cooking
    Sauces and tomatoes
    Once all the zucchini and eggplant is fried, add the tomato paste, diced tomatoes, water, Maggi Chili Sauce and Maggi BBQ Sauce to the pan.
    9.00
    Season
    1.00
    Season with the salt and pepper.
    0.00
    398491
    true
    Preparation
    Season
    Season with the salt and pepper.
    10.00
    2.00
    Add in the peppers, eggplant and zucchini and bring to a simmer
    0.00
    398492
    true
    Cooking
    Add in the peppers, eggplant and zucchini and bring to a simmer
    11.00
    Simmer
    15.00
    Simmer over a low heat for approx. 15 minutes.
    0.00
    398493
    true
    Cooking
    Simmer
    Simmer over a low heat for approx. 15 minutes.
    12.00
    Adding olives
    2.00
    Stir in the olives.
    0.00
    398494
    true
    Preparation
    Adding olives
    Stir in the olives.
    13.00
    Sprinkle pine nuts and basil to serve
    1.00
    Before service sprinkle the pine nuts and basil over the top.
    0.00
    398495
    true
    Preparation
    Sprinkle pine nuts and basil to serve
    Before service sprinkle the pine nuts and basil over the top.
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    32.00

  • 10 Serves

    • Caponata on Whole-wheat Spaghetti
  • 0.12
     Azúcar añadido
  • 96.65
    Milligrams     Magnesium
  • 300.88
    Calories     Energy
  • 41.45
    Milligrams     Calcium
  • 9.53
    Grams     Protein
  • 2.85
    Milligrams     Iron
  • 530.59
    Milligrams     Potassium
  • 64.40
    Micrograms     Food Folate
  • 43.41
    Milligrams     Vitamin C
  • 61.08
    International unit     Vitamin A
  • 2.27
    Milligrams     Vitamin E
  • 48.24
    Grams     Carbohydrates
  • 8.41
    Grams     Sugars
  • 8.70
    Grams     Fiber
  • 441.30
    Milligrams     Sodium
  • 9.79
    Grams     Fats
  • 1.21
    Grams     Saturated Fats
    • tool name_speechOutput
    Colander
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    Colander
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    112968
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    Sauce pan
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    Sauce pan
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    112969
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    https://d1uz88p17r663j.cloudfront.net/original/Sauce_pan.svg
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    Papertowel
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    Papertowel
    tool id
    112970
    para tool image
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    true
    Lunch
    Supper
    Family Meals
    Main course
    Italian
    Friends
    Easy
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Vegetarian
    Bowl
    From the pan

  • 1 - 76 min Prep

    • 1659440204
    110477
    2

    Intermediate Difficulty

    43.00
    Culinary Milks
    Lunch
    Supper
    Family Meals
    Main course
    Italian
    Friends
    Easy
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Vegetarian
    Bowl
    From the pan
    Lunch
    Supper
    Family Meals
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    111250
    false
    Off
    • 1.00
    Cook the pumpkin
    30.00
    Cut a medium butternut pumpkin into cubes. Steam or cook the cubes for 30 minutes until soft.
    0.00
    550425
    true
    Cooking
    Cook the pumpkin
    Cut a medium butternut pumpkin into cubes. Steam or cook the cubes for 30 minutes until soft.
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    Spoon
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    Spoon
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    Bowl
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    Bowl
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    2.00
    Prepare the pumpkin fritter batter
    5.00
    In a large mixing bowl mash the pumpkin with a fork or potato masher.
    Add all-purpose flour and 1 baking powder. Mix with a wooden spoon.
    In a different bowl beat the eggs.
    Add the egg mixture to the pumpkin mixture and mix until you have a soft batter.
    0.00
    550429
    true
    Preparation
    Prepare the pumpkin fritter batter
    In a large mixing bowl mash the pumpkin with a fork or potato masher.
    Add all-purpose flour and 1 baking powder. Mix with a wooden spoon.
    In a different bowl beat the eggs.
    Add the egg mixture to the pumpkin mixture and mix until you have a soft batt
    3.00
    Fry the pumpkin fritters
    10.00
    Add 30ml of canola oil to a pan or saucepan.
    When the oil is hot dish large spoonfuls of batter into the pan.
    Fry the fritters until they are golden brown on both sides.
    0.00
    550430
    true
    Cooking
    Fry the pumpkin fritters
    Add 30ml of canola oil to a pan or saucepan.
    When the oil is hot dish large spoonfuls of batter into the pan.
    Fry the fritters until they are golden brown on both sides.
    4.00
    Dust the fritters with sugar and cinamon
    5.00
    In a small bowl mix 3 tablespoons of white sugar and 1 tsp of cinnamon.
    While the fritters are still hot, dust them with the sugar mixture so that the sugar dissolves. This will give them a lovely sweet taste.
    0.00
    550432
    true
    Preparation
    Dust the fritters with sugar and cinamon
    In a small bowl mix 3 tablespoons of white sugar and 1 tsp of cinnamon.
    While the fritters are still hot, dust them with the sugar mixture so that the sugar dissolves. This will give them a lovely sweet taste.
    5.00
    Dish up the food
    2.00
    Dish a plate of food or each member of the family. Each plate should have a piece of chicken, rice and some pumpkin fritters.
    Help your picky eater toddler to taste the salty chicken, the neutral rice, and the sweet pumpkin fritters and name each taste.
    0.00
    550433
    true
    Presentation
    Dish up the food
    Dish a plate of food or each member of the family. Each plate should have a piece of chicken, rice and some pumpkin fritters.
    Help your picky eater toddler to taste the salty chicken, the neutral rice, and the sweet pumpkin fritters and name each taste
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    2.00
    12.00

  • 4 Serves

    • Exploring tastes - Pumpkin Fritters
  • 0.07
     Azúcar añadido
  • 46.50
    Milligrams     Cholesterol
  • 56.94
    Grams     Agua
  • 10.71
    Milligrams     Magnesium
  • 231.39
    Calories     Energy
  • 105.42
    Milligrams     Calcium
  • 4.97
    Grams     Protein
  • 0.86
    Milligrams     Iron
  • 91.61
    Milligrams     Potassium
  • 14.54
    Micrograms     Food Folate
  • 0.22
    Milligrams     Vitamin C
  • 20.10
    International unit     Vitamin A
  • 0.25
    International unit     Vitamin D
  • 1.39
    Milligrams     Vitamin E
  • 33.89
    Grams     Carbohydrates
  • 3.29
    Grams     Sugars
  • 1.84
    Grams     Fiber
  • 110.74
    Milligrams     Sodium
  • 8.67
    Grams     Fats
  • 0.98
    Grams     Saturated Fats
    • tool name_speechOutput
    Bowl
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    Bowl
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    Spoon
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    true
    Lunch
    Dinner
    Supper
    Family Meals
    Main course
    European
    Crustaceans-Free
    Fish-free
    Lactose-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Lactose-free
    Pescetarian
    Pork-Free
    Other
    Veggies
    From the pan

  • 1 - 74 min Prep

    • 1663155939
    143447
    2

    Intermediate Difficulty

    Sweet pumpkin fritters to help picky eaters explore tastes.
    Sweet pumpkin fritters to help picky eaters explore tastes.
    60.00
    Alma
    N4HK
    0.00
    Lunch
    Dinner
    Supper
    Family Meals
    Main course
    European
    Crustaceans-Free
    Fish-free
    Lactose-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Lactose-free
    Pescetarian
    Pork-Free
    Other
    Veggies
    From the pan
    Lunch
    Dinner
    Supper
    Family Meals
    110901
    118203
    111190
    111249
    111250
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    75303
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    false
    Off
    • 1.00
    Prepare the mash
    40.00
    Peel the potato. Boil or steam the potato for 40 mins until soft. Mash the potato with a fork and a potato masher in a bowl.
    0.00
    551251
    true
    Cooking
    Prepare the mash
    Peel the potato. Boil or steam the potato for 40 mins until soft. Mash the potato with a fork and a potato masher in a bowl.
    • 2.00
    Steam the vegetables
    10.00
    Steam the carrots and broccoli in an electric steamer, in the microwave in in a pot on the stove for 10 mins.
    0.00
    551250
    true
    Cooking
    Steam the vegetables
    Steam the carrots and broccoli in an electric steamer, in the microwave in in a pot on the stove for 10 mins.
    • 3.00
    Slice the tomato
    2.00
    Slice the tomato into wedges.
    0.00
    551252
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    Preparation
    Slice the tomato
    Slice the tomato into wedges.
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    0.00
    2.00

  • 1 Serves

    • Count your food - Meals for preschoolers
  • 27.00
    Milligrams     Cholesterol
  • 403.58
    Grams     Agua
  • 99.17
    Milligrams     Magnesium
  • 231.48
    Calories     Energy
  • 178.34
    Milligrams     Calcium
  • 18.89
    Grams     Protein
  • 3.03
    Milligrams     Iron
  • 1535.67
    Milligrams     Potassium
  • 217.01
    Micrograms     Food Folate
  • 285.52
    Milligrams     Vitamin C
  • 531.52
    International unit     Vitamin A
  • 5.40
    International unit     Vitamin D
  • 2.84
    Milligrams     Vitamin E
  • 35.73
    Grams     Carbohydrates
  • 8.26
    Grams     Sugars
  • 10.63
    Grams     Fiber
  • 161.21
    Milligrams     Sodium
  • 3.95
    Grams     Fats
  • 0.52
    Grams     Saturated Fats
    • false
    true
    Snack
    Lunch
    Dinner
    Family Meals
    Small meal
    Main course
    Local
    Crustaceans-Free
    Egg-Free
    Gluten-Free
    Lactose-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Lactose-free
    Gluten-free
    Pescetarian
    Pork-Free
    Bowl
    Fish
    Boiling

  • 1 - 52 min Prep

    • 1663163513
    143379
    1

    Easy Difficulty

    This easy meal idea for picky eaters will help to make eating fun by incorporating counting. This meal idea can be used by caregivers or healthcare professionals.
    This easy meal idea for picky eaters will help to make eating fun by incorporating counting. This meal idea can be used by caregivers or healthcare professionals.
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    N4HK
    0.00
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    Lunch
    Dinner
    Family Meals
    Small meal
    Main course
    Local
    Crustaceans-Free
    Egg-Free
    Gluten-Free
    Lactose-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Lactose-free
    Gluten-free
    Pescetarian
    Pork-Free
    Bowl
    Fish
    Boiling
    Snack
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    Dinner
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    1.00
    Steam the broccoli
    10.00
    Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
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    Cooking
    Steam the broccoli
    Steam or boil the broccoli florets for 8 - 10 minutes until bright green.
    Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper.
    2.00
    Make the cheese sauce
    10.00
    Melt the butter in a saucepan over medium heat until foamy. Spoon the flour over the butter and stir, cooking until the flour becomes pasty.
    Whisk in the milk. Season with salt and pepper.
    Bring to a boil, reduce the heat to a medium simmer and cook for 5 - 8 minutes.
    Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
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    Make the cheese sauce
    Melt the butter in a saucepan over medium heat until foamy. Spoon the flour over the butter and stir, cooking until the flour becomes pasty.
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    3.00
    Combine and serve
    2.00
    Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.
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    Presentation
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    Pour the cheese sauce over the broccoli and mix until all the broccoli is coated.
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    2.00
    0.00

  • 4 Serves

    • Broccoli with cheese sauce
  • 18.24
    Milligrams     Cholesterol
  • 36.94
    Milligrams     Magnesium
  • 144.60
    Calories     Energy
  • 226.08
    Milligrams     Calcium
  • 9.35
    Grams     Protein
  • 1.16
    Milligrams     Iron
  • 495.75
    Milligrams     Potassium
  • 100.89
    Micrograms     Food Folate
  • 135.58
    Milligrams     Vitamin C
  • 107.64
    International unit     Vitamin A
  • 0.10
    International unit     Vitamin D
  • 1.32
    Milligrams     Vitamin E
  • 13.98
    Grams     Carbohydrates
  • 2.67
    Grams     Sugars
  • 4.02
    Grams     Fiber
  • 173.65
    Milligrams     Sodium
  • 6.86
    Grams     Fats
  • 3.64
    Grams     Saturated Fats
    • false
    true
    Lunch
    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 1 - 22 min Prep

    • 1663164764
    143968
    1

    Easy Difficulty

    A recipe to help introduce green vegetable to picky eaters
    A recipe to help introduce green vegetable to picky eaters
    20.00
    N4HK
    0.00
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    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
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    Pescetarian
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    STEP 1
    Preheat the oven to 170°C and grease a medium 12-hole muffin tin
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    STEP 2
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    STEP 2
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    STEP 5
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    • 6.00
    STEP 6
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    0.00
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    STEP 6
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    7.00
    STEP 7
    15.00
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    445936
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    STEP 7
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    8.00
    STEP 8
    5.00
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    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
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    Presentation
    STEP 9
    Garnish with a sprinkle of chopped chives. Serve the potato stacks as a delicious side to a hearty meal and ENJOY!!
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    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
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    Lunch
    Main course
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    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 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!
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    N4HK
    Lunch
    Main course
    Crustaceans-Free
    Egg-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Potato bake
    General Tips

  • 6 - 12 Age range

    • MORE Managed portions
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    Olive Oil
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    0.00
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    Olive Oil
    Heat a large non-stick frying pan over medium-high heat with olive oil
    2.00
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    3.00
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    0.00
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    Season
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    3.00
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    7.00
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    402233
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    Cooking
    Salmon
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    4.00
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    5.00
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    5.00
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    5.00
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    0.00
    402235
    true
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    Salt and pepper
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    6.00
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    10.00
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    402236
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    Salmon
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    0.00
    0.00

  • 4 Serves

    • Orange, Fennel and MAGGI Salad Dressing Glazed Salmon Fillets
  • 1.64
     Azúcar añadido
  • 83.00
    Milligrams     Cholesterol
  • 32.38
    Milligrams     Magnesium
  • 212.95
    Calories     Energy
  • 74.04
    Milligrams     Calcium
  • 25.28
    Grams     Protein
  • 0.89
    Milligrams     Iron
  • 444.63
    Milligrams     Potassium
  • 19.15
    Micrograms     Food Folate
  • 26.02
    Milligrams     Vitamin C
  • 26.14
    International unit     Vitamin A
  • 14.10
    International unit     Vitamin D
  • 1.67
    Milligrams     Vitamin E
  • 13.92
    Grams     Carbohydrates
  • 10.39
    Grams     Sugars
  • 0.46
    Grams     Fiber
  • 777.56
    Milligrams     Sodium
  • 6.74
    Grams     Fats
  • 1.09
    Grams     Saturated Fats
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    Nuts / Peanuts-Free
    Pork-Free

  • 1 - 35 min Prep

    • 1676903102
    111294
    1

    Easy Difficulty

    Salmon is one of the most popular types of fish, often requested by customers. Give them something unique with this recipe, featuring our MAGGI Oil Free French Salad Dressing.
    Salmon is one of the most popular types of fish, often requested by customers. Give them something unique with this recipe, featuring our MAGGI Oil Free French Salad Dressing.
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    Pork-Free
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    1.00
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    3.00
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    portions
    0.00
    1.00

  • 12 Serves

    • Chicken & Sundried Tomato Muffins
  • 17.07
    Milligrams     Magnesium
  • 168.21
    Calories     Energy
  • 100.14
    Milligrams     Calcium
  • 10.15
    Grams     Protein
  • 1.45
    Milligrams     Iron
  • 219.00
    Milligrams     Potassium
  • 24.20
    Micrograms     Food Folate
  • 5.12
    Milligrams     Vitamin C
  • 177.99
    International unit     Vitamin A
  • 0.47
    International unit     Vitamin D
  • 0.38
    Milligrams     Vitamin E
  • 10.26
    Grams     Carbohydrates
  • 1.22
    Grams     Fiber
  • 214.96
    Milligrams     Sodium
  • 9.35
    Grams     Fats
  • 3.56
    Grams     Saturated Fats
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    Savoury muffins are great served hot or cold, and they make perfect lunch box fillers!
    Savoury muffins are great served hot or cold, and they make perfect lunch box fillers!
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    richard.brogan@au.nestle.com
    MAGGI
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    In a bowl mix sweet chilli and Lazenby sauces to make a Marinate
    Place chicken breasts and marinate Mix sweet chilli sauce with cream cheese and mix using a hand whisk.
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    Step 5
    Secure sandwiches with toothpicks and slice in half. Serve immediately.
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    5.00

  • 4 Serves

    • Home Style Chicken sandwich with Sweet Chilli Spread
  • 3.31
     Azúcar añadido
  • 55.73
    Milligrams     Magnesium
  • 647.60
    Calories     Energy
  • 101.68
    Milligrams     Calcium
  • 21.88
    Grams     Protein
  • 2.91
    Milligrams     Iron
  • 479.00
    Milligrams     Potassium
  • 49.05
    Micrograms     Food Folate
  • 9.93
    Milligrams     Vitamin C
  • 105.45
    International unit     Vitamin A
  • 0.20
    International unit     Vitamin D
  • 0.60
    Milligrams     Vitamin E
  • 71.73
    Grams     Carbohydrates
  • 19.73
    Grams     Sugars
  • 5.16
    Grams     Fiber
  • 1511.46
    Milligrams     Sodium
  • 26.53
    Grams     Fats
  • 8.78
    Grams     Saturated Fats
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  • 1 - 18 min Prep

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    1

    Easy Difficulty

    A new idea for an old time favourite
    A new idea for an old time favourite
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