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false
Off
tool name_speechOutput
Oven
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Oven
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para tool image
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1.00
Pre-heat oven
5.00
Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.
0.00
400707
true
Preparation
Pre-heat oven
Pre-heat the oven to 200˚C. Using a clean towel dry the chickpeas well.
tool name_speechOutput
Bowl
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Bowl
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2.00
Chickpeas and dressing
5.00
In a small bowl combine the chickpeas and no oil dressing and mix well.
0.00
400708
true
Preparation
Chickpeas and dressing
In a small bowl combine the chickpeas and no oil dressing and mix well.
tool name_speechOutput
Baking Sheet
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3.00
Spread out
5.00
Spread out on a baking sheet in a single layer
0.00
400709
true
Preparation
Spread out
Spread out on a baking sheet in a single layer
tool name_speechOutput
Oven
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Bowl
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4.00
Bake
18.00
Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
0.00
400710
true
Cooking
Bake
Bake for 15-18 minutes until the chickpeas start to crisp up. Transfer to a clean bowl and set aside.
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Bowl
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5.00
7.00
In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.
0.00
400711
true
Preparation
In a separate bowl combine the butternut, olive oil, salt, pepper, cinnamon, Maggi Chili Sauce and honey. Stir well to coat the butternut.
6.00
Butternut
2.00
Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven
0.00
400712
true
Cooking
Butternut
Spread the butternut on the same baking sheet. Reduce the oven temperature to 180˚C and place the butternut in the oven
7.00
Roast
25.00
Roast for 20-25 minutes until the butternut is tender
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400713
true
Cooking
Roast
Roast for 20-25 minutes until the butternut is tender
8.00
Cooling
10.00
Allow the butternut to cool for 10 minutes.
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400714
false
Waiting
Cooling
Allow the butternut to cool for 10 minutes.
tool name_speechOutput
Bowl
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Rocket, butternut and chickpeas
3.00
In a serving bowl toss together the rocket, butternut and chickpeas
0.00
400715
true
Preparation
Rocket, butternut and chickpeas
In a serving bowl toss together the rocket, butternut and chickpeas
10.00
Top and serve
3.00
Top with feta and toasted pumpkin seeds.
0.00
400716
true
Presentation
Top and serve
Top with feta and toasted pumpkin seeds.
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Portions
3.00
25.00

  • 10 Serves

    • Roasted Chickpea and honey glazed butternut salad
  • 1.33
     Azúcar añadido
  • 13.35
    Milligrams     Cholesterol
  • 29.45
    Milligrams     Magnesium
  • 237.62
    Calories     Energy
  • 108.37
    Milligrams     Calcium
  • 6.61
    Grams     Protein
  • 1.08
    Milligrams     Iron
  • 196.79
    Milligrams     Potassium
  • 30.61
    Micrograms     Food Folate
  • 1.12
    Milligrams     Vitamin C
  • 22.84
    International unit     Vitamin A
  • 0.06
    International unit     Vitamin D
  • 0.77
    Milligrams     Vitamin E
  • 34.53
    Grams     Carbohydrates
  • 8.03
    Grams     Sugars
  • 5.12
    Grams     Fiber
  • 296.55
    Milligrams     Sodium
  • 9.50
    Grams     Fats
  • 3.08
    Grams     Saturated Fats
    • tool name_speechOutput
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    Dinner
    Supper
    Family Meals
    Appetizer
    Salad
    Side dish
    Arab
    Easy
    No Allergen Information
    Egg-Free
    Nuts / Peanuts-Free
    High in fiber
    Vegetarian
    Pork-Free
    Pulses / Lentils / Beans

  • 1 - 83 min Prep

    • 1676996191
    110964
    1

    Easy Difficulty

    45.00
    MAGGI
    10.00
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    Lunch
    Dinner
    Supper
    Family Meals
    Appetizer
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    Side dish
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    Easy
    No Allergen Information
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    Nuts / Peanuts-Free
    High in fiber
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    Boil water
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    Fill a large pot halfway with water and bring up to the boil
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    Boil water
    Fill a large pot halfway with water and bring up to the boil
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    Milk, dressing and butter
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    Add in the milk, MAGGI Oil-Free Italian Dressing and butter
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    401172
    true
    Cooking
    Milk, dressing and butter
    Add in the milk, MAGGI Oil-Free Italian Dressing and butter
    3.00
    Mealies to cook
    60.00
    Add in the corn and reduce the heat. Place the lid on and cook for about 1 hour.
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    401182
    true
    Cooking
    Mealies to cook
    Add in the corn and reduce the heat. Place the lid on and cook for about 1 hour.
    4.00
    Serve
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    Take the mealies out of the pot, place on a platter and serve warm
    0.00
    401183
    true
    Presentation
    Serve
    Take the mealies out of the pot, place on a platter and serve warm
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    1.00
    0.00

  • 8 Serves

    • Slow Cooked Mealies with Butter
  • 21.50
    Milligrams     Cholesterol
  • 74.20
    Milligrams     Magnesium
  • 255.94
    Calories     Energy
  • 43.30
    Milligrams     Calcium
  • 7.65
    Grams     Protein
  • 1.04
    Milligrams     Iron
  • 542.40
    Milligrams     Potassium
  • 84.30
    Micrograms     Food Folate
  • 13.60
    Milligrams     Vitamin C
  • 86.40
    International unit     Vitamin A
  • 0.37
    Milligrams     Vitamin E
  • 39.15
    Grams     Carbohydrates
  • 12.53
    Grams     Sugars
  • 4.00
    Grams     Fiber
  • 264.64
    Milligrams     Sodium
  • 10.90
    Grams     Fats
  • 5.72
    Grams     Saturated Fats
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    No Allergen Information
    Egg-Free
    Nuts / Peanuts-Free
    Vegetarian
    Family Friendly
    Pork-Free
    Source of fiber

  • 1 - 73 min Prep

    • 1676996900
    111038
    1

    Easy Difficulty

    72.00
    MAGGI
    0.00
    Snack
    Family Meals
    Starter
    Side dish
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    Barbecue
    Easter
    Movie night
    Buffet
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    No Allergen Information
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    1.00
    STEP 1
    5.00
    Preheat the oven to 160 Degrees Celsius. Grease a medium-sized round, oval or rectangle baking dish.
    0.00
    445959
    true
    Preparation
    STEP 1
    Preheat the oven to 160 Degrees Celsius. Grease a medium-sized round, oval or rectangle baking dish.
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    2.00
    STEP 2
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    Place the self-raising flour, baking powder and fine salt in a bowl and whisk to combine. Add the butter cubes to the flour mixture and rub in with your fingertips until a fine crumb remains.
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    445953
    true
    Preparation
    STEP 2
    Place the self-raising flour, baking powder and fine salt in a bowl and whisk to combine. Add the butter cubes to the flour mixture and rub in with your fingertips until a fine crumb remains.
    • 3.00
    STEP 3
    5.00
    To the flour-butter crumb, add the mustard powder, a crack of black pepper, chopped rosemary and grated cheese. Stir to combine
    0.00
    445958
    true
    Preparation
    STEP 3
    To the flour-butter crumb, add the mustard powder, a crack of black pepper, chopped rosemary and grated cheese. Stir to combine
    • 4.00
    STEP 4
    4.00
    Make a well in the centre of the mixture and pour in the Klim combined with water. Gently mix together using a butter knife to combine being careful not to overwork the mixture.
    0.00
    445957
    true
    Preparation
    STEP 4
    Make a well in the centre of the mixture and pour in the Klim combined with water. Gently mix together using a butter knife to combine being careful not to overwork the mixture.
    5.00
    STEP 5
    3.00
    Flour a surface and tip the dough out onto the surface. Pat the dough into a 2cm-thick round. (Insert timing)
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    445956
    true
    Preparation
    STEP 5
    Flour a surface and tip the dough out onto the surface. Pat the dough into a 2cm-thick round. (Insert timing)
    6.00
    STEP 6
    3.00
    Using a 6cm diameter round cutter, cut 12 rounds of the dough and place in the greased dish, packed tightly so the edges touch.
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    445955
    true
    Preparation
    STEP 6
    Using a 6cm diameter round cutter, cut 12 rounds of the dough and place in the greased dish, packed tightly so the edges touch.
    7.00
    STEP 7
    5.00
    Brush the top of the scones with the beaten egg and sprinkle with a little more grated cheese and some rosemary sprigs.
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    445954
    true
    Preparation
    STEP 7
    Brush the top of the scones with the beaten egg and sprinkle with a little more grated cheese and some rosemary sprigs.
    8.00
    STEP 8
    20.00
    Bake in the preheated oven for 15 – 20 minutes and serve just from the oven with soft butter.
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    445952
    true
    Cooking
    STEP 8
    Bake in the preheated oven for 15 – 20 minutes and serve just from the oven with soft butter.
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    Servings
    0.00
    20.00

  • 12 Serves

    • Tear-and-Share Cheese and Rosemary Scones
  • 0.01
     Azúcar añadido
  • 33.38
    Milligrams     Cholesterol
  • 13.45
    Milligrams     Magnesium
  • 287.97
    Calories     Energy
  • 263.21
    Milligrams     Calcium
  • 8.16
    Grams     Protein
  • 2.57
    Milligrams     Iron
  • 73.23
    Milligrams     Potassium
  • 32.37
    Micrograms     Food Folate
  • 2.79
    Milligrams     Vitamin C
  • 132.69
    International unit     Vitamin A
  • 0.09
    International unit     Vitamin D
  • 0.34
    Milligrams     Vitamin E
  • 33.03
    Grams     Carbohydrates
  • 0.37
    Grams     Sugars
  • 1.32
    Grams     Fiber
  • 667.86
    Milligrams     Sodium
  • 13.53
    Grams     Fats
  • 7.97
    Grams     Saturated Fats
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    Vegetarian
    Pork-Free
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  • 1 - 45 min Prep

    • 1677159721
    122080
    1

    Easy Difficulty

    An easy recipe which is great for the lunch boxes
    An easy recipe which is great for the lunch boxes
    15.00
    Culinary Milks
    0.00
    Family Meals
    Easter
    Family
    Vegetarian
    Pork-Free
    Baking
    Tear and share cheese and rosemary scones

  • 6 - 12 Age range

    • MORE Managed portions
    Family Meals
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    120712
    119018
    118200
    118199
    110481
    111816
    111777
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    111769
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