Here’s an Italian inspired dish that will lighten up your Tuesday dinner. Perfect for guests and with a glass of Welmoed.

Ingredients:

• 500 gram butternut, peeled and cubed
• 500 gram Fresh potato gnocchi
• 125 millilitre White wine
• 35 gram Pine nuts
• 125 millilitre Cream
• 250 millilitre Milk
• 1 sachet Alfredo Pasta Sauce
• 5 millilitre Sage

Method:

1. Steam peeled and cubed butternut in the microwave with a little salted water for 10 minutes until soft.
2. Remove from microwave, drain and mash with a potato masher until smooth but do not add any butter or margarine.
3. Boil a pot of salted water and place gnocchi into the boiling water.
4. When the gnocchi floats up to the surface of the water it means it is cooked – this will take about 4–5 minutes.
5. Remove cooked gnocchi from the pot with a slotted spoon and set aside.
6. Heat a large based frying pan.
7. When hot add the white wine and pine nuts and allow the alcohol to boil off of the wine.
8. The pine nuts will start to swell and begin to infuse the wine with a nutty taste.
9. Stir in the cream, milk, sachet of Alfredo Pasta Sauce and Sage.
10. Add the mashed butternut and stir until combined with the cream sauce.
11. Add the cooked gnocchi, stir well and season with black pepper.
12. Garnish generously with parmesan shavings.

Recommended wine: Try the Welmoed Chardonnay with this dish.

Source: whatsfordinner

For a sweet and spicy midweek dinner treat, try this paprika, pineapple and pork pot recipe. Excellent flavours to pair with a glass of Welmoed.

Ingredients:

• 700g pork goulash
• 30ml cake flour
• 5ml Cumin
• 15ml sunflower oil
• 1 clove crushed garlic
• 15ml Paprika
• 250g button mushrooms, sliced
• 1 Chicken Stock Pot
• 1 can pineapple chunks in juice
• 150g plain low fat yoghurt
• 10ml corn flour

Method:

1. Place the pork goulash into a bowl together with the cake flour and cumin and toss well to coat
2. Heat oil in a large pan and brown the pork well
3. Add the garlic and paprika and fry stirring constantly
4. Add the mushrooms, Chicken Stock Pot and the pineapple chunks and juice
5. Bring to the boil then reduce the heat then allow to simmer for 35 minutes, stirring regularly
6. Mix the yoghurt and corn flour together to make a smooth paste and stir it into the dish then allow to simmer until the sauce has thickened
7. Serve with brown rice or noodles

Recommended wine: Try the Welmoed Chardonnay with this meal.

Source: whatsfordinner

Here’s a hearty flavoured vegetarian goulash recipe, perfect for a weeknight. A lovely taste to pair well with a glass of Welmoed.

Ingredients:

• 30ml sunflower oil
• 1 large onion, chopped
• 250g button mushrooms, sliced
• 2 stalks celery, chopped
• 1 red pepper, diced
• 15ml Paprika
• 1 sachet Minestrone Soup
• 500ml water
• 2x 410g tin butter beans, drained
• 50ml sour cream

Method:

1. Heat oil and sauté the onion lightly, then add the mushrooms, celery and red pepper and cook until soft.
2. Stir in the paprika and fry for 1 minute to release the flavour and aroma.
3. Add the butterbeans and water and allow to simmer gently for 15 minutes, stirring regularly.
4. Mix the contents of the sachet of Minestrone Soup to form a smooth paste and stir it into the pot with the sour cream.
5. Allow to simmer until thickened.
6. Serve with pasta or rice

Recommended wine: Try the Welmoed Sauvignon Blanc with this dish.

Source: whatsfordinner

Here’s a fantastic creamy sweet potato and mushroom bake recipe for a weeknight delight. The assorted mushrooms with a kick of garlic will pair perfectly with a glass of Welmoed.

Ingredients:

• 15 millilitre Margarine
• 15 millilitre oil
• 1 onion, finely diced
• 2 Garlic cloves, crushed
• 250 gram Button mushrooms, sliced
• 250 gram brown mushrooms, halved
• 2 Sweet Potatoes, peeled and cubed
• 1 Tin chopped tomatoes
• 1 Sachet Creamy Mushroom Sauce
• 250 millilitre Milk
• 80 gram Parmesan cheese, grated

Method:

1. Preheat oven to 180°C.
2. Heat margarine and oil in a pot and gently fry onion and garlic until tender.
3. Add button and brown mushrooms and fry until soft.
4. Add the sweet potato, chopped tomatoes, Creamy Mushroom Sauce and milk and stir until well combined.
5. Bring to the boil, reduce heat and allow to simmer for 15 minutes with the lid on, stirring occasionally.
6. Transfer to an oven-proof casserole dish, top with grated Parmesan and allow to bake in the oven for 20 minutes or until the sweet potato is soft and cooked through.

Recommended wine: Try the Welmoed Chenin Blanc with this dish.

Source: whatsfordinner

Here’s a lovely Mexican casserole recipe to spice up your weeknight dinner. Fantastic flavours to pair perfectly with a glass of Welmoed.

Ingredients:

• 15 millilitre oil
• 500 gram Beef mince
• 400 gram Tin whole tomatoes
• 1 Tin red kidney beans
• 10 Black olives, stoned
• 1 Beef Stock Pot
• 50 millilitre peri-peri sauce
• 1 Packet tortilla style chips
• 375 millilitre Cheddar cheese

Method:

1. Preheat oven on grill
2. Heat oil in a pan and brown the beef mince.
3. Stir in peri-peri Sauce, beans, tomatoes and Beef Stock Pot.
4. Simmer for 15 mins and pour into a casserole dish, and sprinkle with olives.
5. Arrange the chips around the edge of the casserole dish and sprinkle cheese on top.
6. Place under the grill until the cheese is melted.

Recommended wine: Try the Welmoed Merlot with this dish.

Source: whatsfordinner