To warm up your heart with a weeknight dinner, try this oven-roasted tomato, garlic and butterbean soup recipe. Lovely flavours to pair perfectly with a glass of Welmoed.

Ingredients:

• 12 ripe tomatoes, halved
• 5 whole large cloves garlic
• 30ml olive oil
• Robertsons Atlantic Sea Salt & Black Pepper
• 1 onion, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• 1 KNORR Vegetable Stock Pot
• 300ml water
• 1 tin butterbeans, drained and rinsed
• 5-10ml brown sugar, added according to taste

Method:

1. reheat oven to 220C
2. Place the halved tomatoes and garlic cloves into a roasting tray – drizzle with 15ml olive oil and season with sea salt and black pepper
3. Roast in the oven for 20 minutes or until the tomatoes are just about to collapse
4. Meanwhile heat the remaining olive oil in a pot and sauté the onion and chilli until soft then add the KNORR Vegetable Stock Pot and water and simmer for 5 minutes
5. When the tomatoes are ready add this to the pot together with the butterbeans and simmer for a further 5 minutes
6. Blend with a hand blender until smooth and adjust the acidity of the soup by adding the brown sugar
7. Serve with toasted ciabatta slices

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

Source: whatsfordinner

For a fantastic relaxed weeknight dinner, try this beefy goulash recipe. Wonderful flavours, to pair excellent with a glass of Welmoed.

Ingredients:

• 30 millilitre KNORR Beef & Tomato Soup
• 2 cups Water
• 1 tin (410 g) chopped tomatoes
• 1 Carrot, sliced
• 1 Potato, peeled and diced
• ½ cup Sour cream
• 45 millilitre Cooking oil
• 500 gram Stewing steak, cubed
• 2 Onions, chopped
• 1 clove garlic, crushed
• 1 Red pepper, chopped
• 15 millilitre Robertsons Paprika
• 15 millilitre Robertsons Mixed Herbs

Method:

1. In a large pot, heat oil and fry steak until brown. Remove and set aside.
2. Fry onions and garlic until soft.
3. Add red pepper, Paprika and Mixed Herbs, and cook for 2 minutes.
4. Add steak, potatoes, carrots, tomatoes and water, and simmer for 60 minutes.
5. Mix the KNORR Beef & Tomato Soup with a little water to form a smooth paste and stir into the stew. Simmer for 5 minutes and allow to thicken.
6. Add sour cream and stir through. Serve with rice or pasta.

Recommended wine: Try the Welmoed Merlot with this dish.

Source: whatsfordinner

For a light and decadent dinner treat, try this delicious mushroom and walnut salad recipe. The lovely combination of flavours will pair excellent with a glass of Welmoed.

Ingredients:

• 150 gram Pasta
• ½ red onion, finely diced
• 2 tablespoon Chives, finely chopped
• 50 gram Walnuts, roughly chopped
• 100 gram Celery sticks, sliced
• 350 gram Button mushrooms, quartered
• 150 millilitre KNORR creamy blue cheese salad dressing
• 50 millilitre Plain low fat yoghurt

Method:

1. Cook pasta in boiling, salted water until al dente.
2. Drain and allow to cool.
3. Place red onion, chives, walnuts and celery sticks in a medium sized mixing bowl.
4. Add cooked pasta and mushrooms and mix together lightly.
5. Spoon in KNORR Blue Cheese Dressing and yoghurt and mix together until well combined.
6. Pour into a serving dish and place in the refrigerator until ready to serve.

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

Source: whatsfordinner

Here’s an interesting starter idea for an impromptu dinner party. It’s quick and easy to make and delicious in taste.

Ingredients:

1/3 cup Olive Oil
30ml Balsamic Vinegar
1/2 Tablespoon brown sugar
Salt and Pepper
2 red onions, thickly sliced
1 round of Camembert Cheese (125g round)
Small tub of cherry tomatoes (use some whole and some cut in half)
3 vine-ripened tomatoes (optional)

Method:

1. Pre-heat the oven to 200°C
2. In a shallow casserole dish, pour in the olive oil, scatter the onions around the pan and add the tomatoes.
3. Pour the balsamic and sprinkle the sugar over the ingredients.
4. Add salt and pepper.
5. Cook in the oven for 30 minutes at 200°C
6. Now add the camembert to the centre of the dish and cook for another 5 minutes to melt the cheese.
7. Serve with grilled pita bread or melba toast.

Recommended wine: A great starter to try with a glass of Welmoed Sauvignon Blanc.

Source: justeasyrecipes

To warm up on a weekday dinner, try this lovely casserole. It’s ideal for a family supper or with some friends.

Ingredients:

• 1 tbsp olive oil
• 8 bone-in chicken thighs , skin removed
• 2 onions , finely chopped
• 350g parsnips , cut into sticks
• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• few thyme sprigs
• flat-leaf parsley , to serve (optional)

Method:

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Recommended wine:  The Welmoed Sauvignon Blanc will pair excellent with this dish.

Source: bbcgoodfood

Here’s a tasty treat to try for a lovely weeknight dinner. Gratin originated as a French cuisine, but here’s a nice spin on the old dish.

 Ingredients:

• 1 tsp vegetable oil
• 200g smoked bacon lardons
• 2 large onions , sliced
• 800g potatoes , thickly sliced
• 1kg cauliflower , cut into bite-size florets
• 100g medium-mature
• 250ml double cream

Method:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.

Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.

In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

Recommended wine: The Welmoed Sauvignon Blanc will be the fantastic pair.

Source: bbcgoodfood.com

Here’s an ultimate indulgent burger recipe. It’s great for a hearty lunch or a lovely dinner. The hint of spice will surely turn this into a mouth watering meal.

Ingredients:

• 4 skinless chicken breasts
• 2 tbsp olive oil
• 4 rashers smoked bacon
• 2 avocados
• 4 ciabatta rolls, split
• 4 thin slices of your favourite cheese
• 4 small handfuls baby spinach leaves
• mayonnaise , to serve (optional)

For the cajun seasoning:

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp paprika

Method:

Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.

While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.

To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

Recommended wine: The Welmoed Chardonnay will pair excellent with it’s flavours.

Source: bbcgoodfood.com