Onion and cheese bread
Potato bake
Hoofgeregte
Ingredients
4 large potatoes, peeled and thinly sliced
black pepper
100g grated, cheese
1 packet ROYCO Thick White Onion Soup
250ml cream
Method
1. Layer half the potato slices in a shallow casserole dish.
2. Sprinkle with pepper and half the grated cheese.
3. Mix the soup powder with 250ml cream, and pour half on top of the potato slices.
4. Layer the rest of potatoes on top, sprinkle with pepper, pour the remaining cream mixture over. Sprinkle rest of cheese on top.
5. Bake uncovered at 180C for 1 hour or until tender.
Preparation time : 15 minutes. Cooking time : 1 hour.
Serves 4.
Ingredients
500g self raising flour
1 packet ROYCO Thick White Onion Soup
500ml maas or buttermilk
100ml milk
50g grated cheese for topping
Method
1. Mix flour and onion soup powder together.
2. Mix maas with milk and add to dry ingredients.
3. Mix until just combined and spoon dough into a greased loaf tin.
4. Top with grated cheese and bake for 45 minutes at 180C.
Preparation time : 10 minutes. Cooking time : 45 minutes.
Ingredients
500g mince meat
1 small onion, finely chopped
60g breadcrumbs
12,5ml tomato sauce
12,5ml Worcestershire sauce
2ml salt
1 egg beaten
25ml sunflower oil
1 packet ROYCO Spicy Tomato & Onion Soup
500ml water
Method
1. Mix together mince meat, onion, breadcrumbs, tomato sauce,
Worcestershire sauce and salt, add beaten egg to bind.
2. Form mince mixture into meatballs, then brown in heated oil and place in a casserole dish.
3. Make up soup powder according to directions using 500ml water, when thickened pour over meatballs.
4. Cover and bake at 180C for 30 minutes.
Preparation time : 30 minutes. Cooking time : 30 minutes.
Serves 4 - 6.
Ingredients
8 eggs hardboiled and peeled
Sauce
1 large onion, chopped
25ml sunflower oil
2 tomatoes, peeled and chopped
1 packet ROYCO Chilli Beef & Green Pepper Soup
400ml water
10ml chutney
Method
1. Fry onion in heated oil until softened.
2. Add tomatoes and fry for 1 minute.
3. Add soup powder mixed with 400ml water and 10ml chutney. Stir till thickened, then simmer for 5 minutes. Season to taste.
4. Pour soup mixture over peeled eggs and serve.
Preparation time : 15 minutes. Cooking time : 5 minutes.
Serves 4.
Savoury tomato meatballs
Curried eggs
Ingredients
2 onions, chopped
25ml sunflower oil
750g stewing steak, cubed
1 packet ROYCO Cream of Tomato Soup
400ml water
2 potatoes, peeled and quartered
Method
1. Fry the onion in the heated oil until softened.
2. Stir in the stewing steak and brown.
3. Mix the soup powder with 400ml water and add to the stewing steak.
4. Cover and simmer for 1 hour.
5. Add potatoes, season to taste, cover and simmer for a further 20 minutes or until potatoes are cooked.
Preparation time : 20 minutes. Cooking time : 1 hour, 20 minutes.
Serves 4.
Tomato bredie
Ingredients
2 large brinjals
salt
25ml sunflower oil
1 large onion, chopped
500g minced beef
1 packet ROYCO Cream of Tomato Soup
300ml water
125g grated cheese
Method
1. Cut brinjals into slices, sprinkle lightly with salt and leave for 30 minutes.
Drain, brush with oil and grill. Use some of them to line the bottom and sides of a baking dish.
2. Fry onions, add mince meat and fry. Add soup powder mixed with 300ml water, cook for a few minutes, then season to taste.
3. Put into the brinjal-lined dish a layer of mince meat, a layer of brinjals and a layer of grated cheese. Repeat the layers, finishing with the cheese.
Bake at 180C for 30 minutes.
Preparation time : 15 minutes + 30 minutes for brinjal to stand.
Cooking time : 30 minutes.
Serves 4.
Savoury mince & Brinjal bake
Ingredients
750g stewing pork, cubed
1 onion, chopped
25ml sunflower oil
1 packet ROYCO Chicken Noodle Soup
500ml water
12,5ml corn starch
25ml brown sugar
25ml tomato sauce
25ml vinegar
25ml soya sauce
1 small pineapple, peeled and cubed
1 carrot, sliced thinly
1 green pepper, sliced thinly
Method
1. Fry the pork and onion in hot oil till beginning to brown, then stir in the
soup powder mixed with the corn starch and 500ml water.
2. Add sugar, tomato sauce, vinegar, soya sauce, pineapple cubes, carrot and green pepper, season to taste.
3. Pour into casserole dish, cover and bake at 160C for 1¼ hours.
Preparation time : 20 minutes. Cooking time : 1¼ hours.
Serves 4 - 6.
Sweet & sour casserole
Ingredients
25ml sunflower oil
1kg chicken pieces
1 onion, chopped
6 rashers bacon, chopped
1 x 410g can tomatoes, chopped
250ml uncooked rice
1 packet ROYCO Chicken Noodle Soup
600ml water
Method
1. Brown chicken pieces in oil and place in a casserole dish.
2. Fry onion and bacon until lightly browned, add chopped tomatoes, rice and soup powder mixed with 600ml water.
3. Pour over chicken and bake uncovered a 180C for 1½ hours.
Preparation time : 30 minutes. Cooking time : 1½ hours.
Serves 4 - 6.
Farmhouse casserole
Ingredients
1 large onion, chopped
25ml sunflower oil
500g minced beef
1 packet ROYCO Traditional Beef Vegetable Soup
500ml water
500ml cooked rice
1 x 420g can whole kernel corn
30g cheese, grated (optional)
Method
1. Fry the onion in the heated oil until softened.
2. Add the minced beef and fry for a few minutes.
3. Add the soup powder mixed with 500ml water and stir till thickened.
Season to taste.
4. Place layers of mince, rice and corn in a casserole dish, sprinkle with grated cheese.
5. Bake covered at 160C for 20 minutes.
Preparation time : 15 minutes. Cooking time : 20 minutes.
Serves 4.
Savoury mince casserole
Ingredients
DUMPLINGS
250g flour
2ml baking powder
2ml salt
60g margarine
50ml cold water
1. Sift the flour, baking powder and salt into a bowl.
2. Rub in the margarine, add the water and mix into a soft dough.
STEW
1kg stewing steak, cubed
25ml sunflower oil
4 carrots peeled & thinly sliced
2 large onions, chopped
1 packet ROYCO Traditional Beef Vegetable Soup
600ml water
Metod
1. Heat oil, brown onions, then add the stewing steak and brown.
2. Add the soup powder mixed with 600ml water. Cover and simmer gently for 1 hour.
3. Uncover, add carrots then drop the dumplings batter by teaspoonsful on top, cover and continue to cook gently for approximately 30 minutes.
Preparation time : 30 minutes. Cooking time : 1½ hours. Serves 6.
Beef stew dumplings
Ingredients
500g pork or beef sausages
25ml sunflower oil
1 onion, chopped
2 potatoes, peeled and cubed
1 packet ROYCO Traditional Beef Vegetable Soup
600ml water
30ml tomato sauce
Method
1. Brown sausages in heated oil and place in a casserole dish.
2. Fry chopped onion, add potatoes and fry lightly, place on top of sausages.
3. Make soup according to directions using 600ml water and 30ml tomato sauce, season to taste.
4. Pour over sausage mix.
5. Bake covered at 180C for 30 minutes.
Preparation time : 30 minutes. Cooking time : 30 minutes.
Serves 4.
Summer sausage bake
Ingredients
8 pork sausages
12,5ml margarine, melted
80g breadcrumbs
10ml parsley
1 small onion finely, chopped
8 rashers rindless bacon
1 onion, chopped
25ml sunflower oil
25ml tomato sauce
Method
1 packet ROYCO Hearty Beef Soup
500ml water
1. Brown sausages and cool.
2. Mix the breadcrumbs, parsley, onion and margarine together. Season to taste.
3. Make a cut along the length of each sausage, open out and fill with above stuffing.
4. Wrap a rasher of bacon around each sausage and secure with a toothpick. Place the sausages in a casserole dish and grill uncovered for 5 minutes.
5. Fry the onion in the heated oil until softened, add the tomato sauce and the soup powder mixed with 500ml water, stir till thickened. Season to taste, pour over sausages, cover and bake for 25 minutes at 180C.
Preparation time : 30 minutes. Cooking time : 25 minutes. Serves 4.
Savoury stuffed sausages
Ingredients
25ml sunflower oil
100g mushrooms, sliced
2 spring onions, chopped
2 tomatoes, skinned and chopped
200g can tuna, drained
1 packet ROYCO Minestrone Soup
400ml water
500ml cooked noodles
250ml grated cheese
Method
1. Fry mushrooms and onion in heated oil until softened.
2. Add tomatoes and tuna, cook for a minute then add the soup powder mixed with 400ml water. Stir until thickened. Season to taste.
3. Arrange noodles over base of a casserole dish, pour over sauce, top with grated cheese.
4. Bake in a preheated oven at 180C for 20 minutes.
Preparation time : 15 minutes. Cooking time : 20 minutes.
Serves 4.
Minestone noodle bake
Ingredients
25ml sunflower oil
1 onion, chopped
1 clove garlic, crushed
5ml hot curry powder
500g minced meat
1 packet ROYCO Minestrone Soup
300ml water
25ml tomato paste
1 small tin baked beans
Method
1. Fry the onion and garlic in the heated oil for a minute, add the curry powder then the meat, fry lightly.
2. Mix the soup powder with 300ml water and stir into the meat.
3. Add the baked beans and tomato paste, season to taste.
Preparation time : 20 minutes. Cooking time : 30 minutes.
Serves 4 - 6.
Chilli con carne
Ingredients
750g stewing beef, cubed
25ml sunflower oil
1 large onion, chopped
1 packet ROYCO Rich Oxtail Soup
400ml water
250g frozen mixed vegetables
1 packet flaky pastry
Method
1. Brown the meat in the heated oil, add the chopped onion and brown lightly.
2. Blend the soup powder with 400ml water, add to the meat and onions.
3. Cover and simmer gently for 1 hour, then add the mixed vegetables and simmer for a further half hour. Season to taste.
4. Pour into a pie dish and set aside to cool. Roll out the pastry to cover the pie dish, trim the edges and cut slits for steam to escape.
5. Brush with beaten egg or milk and bake in a preheated oven 220C for 15 - 20 minutes.
Preparation time : 20 minutes. Cooking time : 1 hour 50 minutes.
Serves 4 - 6
Steak and vegetable pie
Ingredients
1 onion, chopped
1 clove garlic, crushed
25ml sunflower oil
10ml curry powder
500g minced beef
10ml chutney
10ml vinegar
30ml sultanas (optional)
1 slice (1 cm thick) white bread crumbed
1 packet ROYCO Rich Oxtail Soup
300ml water
2 bay leaves
2 eggs
250ml milk
Method
1. Fry the onion and garlic in the heated oil until softened.
2. Add the curry powder and fry for 1 minute.
3. Add the minced beef and fry lightly.
4. Add the chutney, vinegar, sultanas, breadcrumbs and soup powder mixed with 300ml water, season to taste.
5. Spoon into a greased baking dish.
6. Beat the eggs and milk lightly together, pour on top of the meat mixture and place bay leaves on surface.
7. Stand the baking dish in a larger pan of water and bake uncovered in a preheated oven at 160C for 1 hour or until set.
Preparation time : 15 minutes. Cooking time : 1 hour. Serves 4
Bobotie
Ingredients
250 ml brown lentils, picked over and rinsed
4-5 potatoes, thinly sliced
1 large onion, thinly sliced
salt and pepper, to taste
1 packet ROYCO Brown Onion Soup
550 ml hot water
2 tomatoes, sliced
100 g cheese, grated
paprika
Method
1. Cover lentils with water and leave to soak for about 2 hours.
2. Grease a 2,5 litre casserole dish. Layer half the potato, onion and tomato and season lightly. Top with drained lentils and layer remaining potato, onion and tomato. Season.
3. Mix soup powder with hot water and pour over. Cover and bake at 180˚ C for 60 minutes.
4. Remove cover and sprinkle with grated cheese and a dusting of Paprika.
Bake uncovered for a further 20 minutes.
Lentil & potato bake
Ingredients
1 brinjal, cut into cubes
30 ml sunflower oil
1 large onion, chopped
500 g minced beef
1 packet ROYCO Beef & Vegetable Soup
400 ml water
50 ml red wine
100 ml tomato puree
Method
1. Lightly salt brinjal and leave to stand for 30 minutes. Rinse, drain and pat dry.
2. Heat oil and fry onion and brinjal for 10 minutes. Add mince and brown lightly.
3. Mix together soup powder, water, red wine and tomato puree. Add to mince and stir to thicken.
4. Simmer gently for 30 minutes, stirring often
Mince & brinjal stew
Ingredients
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 3-4
INGREDIENTS:
30 ml Rama margarine
1 onion, peeled and finely chopped
3 potatoes, peeled and cut into 1 cm dice
2,5 ml curry powder
1 packet ROYCO Chicken Noodle Soup
600 ml boiling water
250 ml milk
1 x 340 g can whole kernel corn, drained
salt & pepper, to taste
chopped parsley, optional
Method
1. Sauté onion in margarine. Add potato and curry powder and fry gently for a few minutes.
2. Stir in soup powder, then add boiling water and milk. Bring to the boil, reduce heat and add corn. Simmer for 30 minutes, or until potatoes are cooked.
3. Season to taste and garnish with chopped parsley.
Corn chowder
Ingredients
750 g cubed pork
(or 6 large loin chops)
15 ml sunflower oil
salt and pepper, to taste
1 onion, finely chopped
1 packet ROYCO Thick White Onion Soup
450 ml water
50 ml cream or sour cream
3 ml dried sage or mixed herbs
10 ml French mustard
15 ml wholegrain mustard
Method
1. Brown pork in hot oil. Season and remove to a large casserole dish.
2. Sauté onion. Mix soup powder with water, add and cook until thickened, stirring continuously. Add cream, herbs and mustard.
3. Pour over pork, cover and bake at 160º C for 1 - 1½ hours, or until meat is tender.
Creamy mustad pork casserole
Ingredients
375 ml brown lentils, picked over and rinsed
45 ml sunflower oil
2 large onions, sliced
1 green pepper, seeded and diced
2 sticks celery, sliced
3 carrots, grated
10 ml curry powder
1 packet ROYCO Chilli Beef & Green Pepper Soup
850 ml cold water
125 ml tomato puree
50 ml chopped fresh coriander
30 ml Mrs Ball¹s chutney
Method
1. Place rinsed lentils in a bowl and cover with boiling water. Leave to stand
while preparing vegetables.
2. Sauté onion, green pepper, celery and carrots in a large saucepan. Add curry powder and stir for a few minutes. Add drained lentils.
3. In a jug, mix together soup powder, water and tomato puree and pour over lentils. Add coriander.
4. Cover and simmer over very low heat for 45 minutes, stirring often. Stir in
chutney during last 10 minutes of cooking time.
Spicy lentil curry
Ingredients
5 ml sunflower oil
1 large onion, chopped
10 ml curry powder
15 ml fresh coriander, chopped
500 g minced beef
250 ml uncooked rice
1 packet ROYCO Chilli Beef & Green Pepper Soup
750 ml water
1 x 410 g can Indian-style diced tomatoes
Method
1. Heat oil and sauté onion. Add curry powder and coriander and cook for a few minutes.
2. Add mince and brown. Stir in rice and soup powder mixed with water and place mixture in a large, greased casserole dish.
3. Bake uncovered at 180º C for 40 minutes. Remove from oven and pour over can of tomatoes. Return to oven for a further 20 minutes. Garnish
with chopped coriander.
Curried mince & Rice bake
Ingredients
45 ml Rama margarine
1 large onion, diced
1 large potato, peeled and diced
4 slices peeled butternut, diced
4 cups prepared vegetables (eg. carrots, beans, cauliflower, celery & baby
marrow)
1 packet ROYCO Chilli Beef & Green Pepper Soup
600 ml water
50 ml tomato puree
salt and pepper, to taste
Method
1. Heat margarine and fry onion, potato and butternut over low heat for 10 minutes.
2. Add other vegetables and mix well. Cover with lid and cook on a very low heat for 10 minutes, stirring often.
3. Stir in soup powder and add water. Stir until thickened. Add tomato puree and simmer over very low heat for 30 – 40 minutes, or until vegetables are cooked. Season to taste and serve with rice.
Spicy vegetable stew
Ingredients
Meatloaf
500 g sausage meat
500 g minced beef
250 ml fresh white breadcrumbs
1 onion, finely chopped
10 ml curry powder
15 ml chopped parsley
1 egg
60 ml milk
60 ml water
Sauce
500 ml water
1 packet ROYCO Chilli Beef & Green Pepper Soup
15 ml tomato paste
15 ml Mrs Ball¹s chutney
Method
1. Remove sausage meat from skin and combine with meatloaf ingredients, mixing well with hands. Shape into a long loaf and place on the base of a well-greased casserole dish. Bake at 180º C for 30 minutes.
2. Add soup powder to water and bring to the boil. Stir until thickened. Add tomato paste and chutney and mix well.
3. Pour sauce over meatloaf, cover and bake for a further 45 minutes.
Curried meat loaf
Ingredients
500 g beef mince
250 ml fresh breadcrumbs
1 onion, finely chopped
2 ml dried thyme
10 ml soy sauce
1 egg, beaten
30 ml sunflower oil
SAUCE:
125 g brown mushrooms, sliced
1 packet ROYCO Creamy Mushroom Soup
500 ml water
50 ml sour cream
black pepper
Method
1. Mix mince with breadcrumbs, onion, thyme, soy sauce and egg and form into 16 small balls.
2. Heat oil in large frying pan and fry meatballs until browned on all sides. Remove and place in a medium casserole dish.
3. In pan drippings, sauté mushrooms. Sprinkle with soup powder and when well mixed, add water. Stir until thickened, add sour cream and season with black pepper.
4. Pour sauce over meatballs and bake, covered, at 180º C for 30 minutes.
Meatball stroganoff
Ingredients
15 ml sunflower oil
1 large onion, chopped
500 g minced beef
1 packet ROYCO Hearty Beef Soup
300 ml water
1/2 can baked beans in tomato sauce
2 potatoes, peeled and sliced
Rama margarine
Method
1. Heat oil and sauté onions. Add mincemeat and brown well.
2. Stir in soup powder and then water. Stir until thickened and add baked beans.
3. Place mixture in a 2 litre casserole dish and top with sliced potatoes. Dot with margarine and bake, uncovered, at 180º C for 30 minutes. Remove cover and bake a further 30 minutes.
Hint: Use Chilli Beans for a spicy variation.
Minced beef hot pot
Ingredients
500 g pork sausages
1 onion, halved and sliced
1 green apple, peeled and sliced thinly
1 packet ROYCO Hearty Beef Soup
400 ml water
1 clove garlic, crushed
10 ml wholegrain mustard
15 ml brown vinegar
10 ml brown sugar
5 ml soy sauce
Method
1. Cut sausages into large chunks diagonally. Place in a medium casserole dish.
2. Add onion and apples.
3. In a jug, combine remaining ingredients and stir well. Pour over the sausages.
4. Bake, covered, at 180º C for 45 – 50 minutes.
Devilled sausages
Resepte
