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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.
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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
    Dinner
    Side dish
    American
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 1 - 25 min Prep

    • 1663164900
    144026
    1

    Easy Difficulty

    15.00
    N4HK
    0.00
    Dinner
    Side dish
    American
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Dinner
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    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.
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    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
    Breakfast
    Snack
    Entrant
    Dessert
    Other
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Gluten-free
    Pescetarian
    Pork-Free

  • 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
    Entrant
    Dessert
    Other
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Soy-Free
    Treenut-Free
    Vegetarian
    Gluten-free
    Pescetarian
    Pork-Free
    Breakfast
    Snack
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    Off
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    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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    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
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    • tool name_speechOutput
    Cutting board
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    Bowl
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    Bowl
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    Peeler
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    Peeler
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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 name_speechOutput
    Muffin Pan
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    Muffin Pan
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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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    Alue foil
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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
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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
    • tool name_speechOutput
    Muffin Pan
    tool name
    Muffin Pan
    tool id
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    para tool image
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    Alue foil
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    Alue foil
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    tool name_speechOutput
    Grater
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    Grater
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    para tool image
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    tool name_speechOutput
    Muffin Pan
    tool name
    Muffin Pan
    tool id
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    para tool image
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    tool name_speechOutput
    Cutting board
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    Cutting board
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    para tool image
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    Bowl
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    Bowl
    tool id
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    para tool image
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    tool name_speechOutput
    Peeler
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    Peeler
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    para tool image
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    tool name_speechOutput
    Whisk
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    Whisk
    tool id
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    tool name_speechOutput
    Bowl
    tool name
    Bowl
    tool id
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    para tool image
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    tool name_speechOutput
    Muffin Pan
    tool name
    Muffin Pan
    tool id
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    para tool image
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    false
    true
    Lunch
    Main course
    Crustaceans-Free
    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!
    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
    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
    Lunch
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    124677
    124680
    124695
    111561
    111284
    111233
    118812
    74104
    110494
    false
    Off
    1.00
    Rinsing quinoa
    3.00
    Rinse the quinoa under cold running water until the water runs completely clear.
    0.00
    400551
    true
    Preparation
    Rinsing quinoa
    Rinse the quinoa under cold running water until the water runs completely clear.
    2.00
    Simmer
    18.00
    Add the quinoa, water and salt to a pot and bring to a simmer. Cover and simmer according to the manufacturer’s instructions (between 15-18 minutes). Once cooked set aside
    0.00
    400552
    true
    Cooking
    Simmer
    Add the quinoa, water and salt to a pot and bring to a simmer. Cover and simmer according to the manufacturer’s instructions (between 15-18 minutes). Once cooked set aside
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    Sauce pan
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    3.00
    Olive oil
    5.00
    In a large saucepan heat the olive oil over a medium high heat.
    0.00
    400553
    true
    Cooking
    Olive oil
    In a large saucepan heat the olive oil over a medium high heat.
    4.00
    Onions and garlic
    4.00
    Add the onions and garlic and fry for 3-4 minutes.
    0.00
    400554
    true
    Cooking
    Onions and garlic
    Add the onions and garlic and fry for 3-4 minutes.
    5.00
    Mushrooms
    5.00
    Add the mushrooms and fry for another 4-5 minutes or until the mushrooms are cooked.
    0.00
    400555
    true
    Cooking
    Mushrooms
    Add the mushrooms and fry for another 4-5 minutes or until the mushrooms are cooked.
    6.00
    Sauce
    5.00
    Add the Lazenby sauce and allow to cook until completely evaporated.
    0.00
    400556
    true
    Preparation
    Sauce
    Add the Lazenby sauce and allow to cook until completely evaporated.
    tool name_speechOutput
    Bowl
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    Bowl
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    7.00
    Remove to cool
    15.00
    Remove from the heat and place in a clean bowl to cool for 10-15 minutes
    0.00
    400557
    false
    Waiting
    Remove to cool
    Remove from the heat and place in a clean bowl to cool for 10-15 minutes
    tool name_speechOutput
    Bowl
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    Bowl
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    para tool image
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    8.00
    Quinoa, mushroom mixture, breadcrumbs, eggs and sauce
    5.00
    In a large bowl combine the cooked quinoa, mushroom mixture, breadcrumbs, eggs and BBQ sauce
    0.00
    400558
    true
    Preparation
    Quinoa, mushroom mixture, breadcrumbs, eggs and sauce
    In a large bowl combine the cooked quinoa, mushroom mixture, breadcrumbs, eggs and BBQ sauce
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    Refrigerator
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    9.00
    Refrigerate
    45.00
    Shape the mixture into 10 patties and place on a greased baking sheet. Cover with plastic wrap and refrigerate for 30-45 minutes.
    0.00
    400559
    false
    Waiting
    Refrigerate
    Shape the mixture into 10 patties and place on a greased baking sheet. Cover with plastic wrap and refrigerate for 30-45 minutes.
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    10.00
    Fry
    7.00
    Spray a frying pan with non-stick spray. In batches, place the patties in the pan and fry for 7-10 minutes on each side until they are golden brown and set.
    0.00
    400560
    true
    Cooking
    Fry
    Spray a frying pan with non-stick spray. In batches, place the patties in the pan and fry for 7-10 minutes on each side until they are golden brown and set.
    11.00
    Serve
    4.00
    Place the lettuce, one patty, a slice of tomato, BBQ sauce and optional cheese on a burger bun and serve immediately
    0.00
    400562
    true
    Presentation
    Serve
    Place the lettuce, one patty, a slice of tomato, BBQ sauce and optional cheese on a burger bun and serve immediately
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    4.00
    13.00

  • 10 Serves

    • Quinoa and Mushroom Burger
  • 1.19
     Azúcar añadido
  • 83.28
    Milligrams     Magnesium
  • 260.92
    Calories     Energy
  • 139.78
    Milligrams     Calcium
  • 11.59
    Grams     Protein
  • 2.70
    Milligrams     Iron
  • 490.70
    Milligrams     Potassium
  • 71.91
    Micrograms     Food Folate
  • 8.27
    Milligrams     Vitamin C
  • 56.71
    International unit     Vitamin A
  • 0.23
    International unit     Vitamin D
  • 0.98
    Milligrams     Vitamin E
  • 43.25
    Grams     Carbohydrates
  • 7.38
    Grams     Sugars
  • 5.32
    Grams     Fiber
  • 551.28
    Milligrams     Sodium
  • 4.52
    Grams     Fats
  • 0.96
    Grams     Saturated Fats
    • tool name_speechOutput
    Sauce pan
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    Baking Sheet
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    true
    Nuts / Peanuts-Free
    Vegetarian

  • 1 - 116 min Prep

    • 1676995726
    110956
    2

    Intermediate Difficulty

    39.00
    MAGGI
    60.00
    Nuts / Peanuts-Free
    Vegetarian
    false
    Off
    tool name_speechOutput
    Oven
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    Oven
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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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    2.00
    Chickpeas and dressing
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    In a small bowl combine the chickpeas and no oil dressing and mix well.
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    7.00
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    Rocket, butternut and chickpeas
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    3.00
    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
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    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
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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
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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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  • 1 - 73 min Prep

    • 1676996900
    111038
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    Easy Difficulty

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    Starter
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    • 3.00
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    • 4.00
    STEP 4
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    STEP 5
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    STEP 5
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    STEP 6
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    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
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    STEP 7
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    8.00
    STEP 8
    20.00
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    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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  • 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
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    Family Meals
    Easter
    Family
    Vegetarian
    Pork-Free
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    Tear and share cheese and rosemary scones

  • 6 - 12 Age range

    • MORE Managed portions
    Family Meals
    118159
    120712
    119018
    118200
    118199
    110481
    111816
    111777
    111776
    111769
    Subscribe to Vegetarian
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