Cheesy Pancake Bakes

Cheesy Meatball and Potato Bake

 

Serves 6

 

INGREDIENTS

 

4 large potatoes, peeled

800g beef mince

½ onion, finely chopped

1 tsp garlic salt

1 tsp ground coriander

½ tsp ground cumin

2 tbsp chopped parsley

Salt and pepper, to season

2 cups cream

1 sachet (50g) Knorr Thick White Onion Soup

1 cup grated cheese

 

Serving suggestion:
Mixed salad

Garlic bread

 

METHOD

 

1. Preheat the oven to 200C and grease a medium round baking dish.

2. Slice the potatoes into 2cm thick rounds. Add the potatoes to a medium pot with salted water, bring to a boil, and allow to cook for about 10 minutes. Drain and allow to cool slightly.

3. In the meantime, add the finely chopped onion, garlic salt, coriander, cumin and parsley to the beef mince. Season with salt and pepper to taste and mix well.

4. Divide the mince into 12 equal sized pieces and roll into round balls.

5. Place a layer of potato slices in the base of the baking dish as well as around the sides and top with the meatballs. Place more potato slices between the meatballs.

6. Whisk together the cream and Knorr Thick White Onion Soup powder until thickened. Pour this over the meatballs and potatoes. Cover the dish with foil and bake for about 45 minutes until the potatoes are tender and the meatballs are cooked. Remove the foil, sprinkle over the grated cheese and bake until golden and melted, about 10-15 minutes.

7. Serve with a salad and garlic bread and ENJOY!

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Creamy Chicken & Mushroom Pancake Parcels

 

Serves 6

 

INGREDIENTS

 

1 tbsp butter 

1 onion, chopped

1 punnet (250g) sliced mushrooms

2 cloves garlic, crushed

½ tsp fresh chopped thyme

2 cups milk

1 sachet (50g) Knorr Cream of Mushroom Soup

2 cups shredded rotisserie chicken

2 cups cheese

Salt and pepper, to season

6 ready-made pancakes

 

Serving suggestion:
Side salad

 

METHOD

 

1. Preheat the oven to 200C.

2. In a large pan, sauté the onion in the butter until soft, about 3 minutes. Add the mushrooms, garlic and herbs and allow the mushrooms to caramelise, another 3 minutes.

3. Add the milk and the Knorr Cream of Mushroom Soup powder and simmer, stirring now and again, until thickened.

4. Add the chicken and 1 cup of cheese and season with salt and pepper to taste. Stir until warmed through and the cheese has melted.

5. Spoon the cheesy chicken and mushroom filling into the centre of each pancake and fold each quarter of the pancake over towards the centre like an envelope. Carefully place the filled pockets onto a tray lined with baking paper.

6. Sprinkle the remaining cheese over each parcel and bake until golden and the cheese has melted, about 8-10 minutes.

7. Serve the pockets with a side salad and ENJOY!

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Chakalaka Mac ‘n Cheese

 

Serves 4

 

INGREDIENTS

 

2 cups macaroni pasta

2½ cups warm cream

1 sachet (50g) Knorr Chakalaka Soup

2 cups grated mozzarella cheese

Salt and pepper, to season

2 tomatoes, thinly sliced

1/3 cup breadcrumbs

 

Serving suggestion:
Fresh basil

 

METHOD

 

1. Preheat the oven to 200C and grease a medium square baking dish.

2. Bring a large pot of salted water to the boil. Add the macaroni pasta and allow to cook until al denté, following package instructions.

3. In the meantime, whisk together the warm cream and Knorr Chakalaka Soup powder until smooth. Add 1 cup of cheese and stir until melted.

4. When the macaroni is cooked, drain the water and add to the sauce. Mix well and season to taste with salt and pepper.

5. Spoon the creamy chakalaka macaroni into the prepared baking dish. Top with the remaining mozzarella cheese and the sliced tomatoes. 

6. Sprinkle the breadcrumbs over the tomatoes.  

7. Bake until golden and crispy on top, about 15 minutes.

8. Serve a generous portion of mac ‘n cheese garnished with fresh basil and ENJOY!