Here’s a delicious smoked ham and mushroom soup recipe, perfect for a winter’s night and with a glass of Welmoed.

Ingredients:

• 30 ml olive oil
• 1 large onion, finely chopped
• 1 stick celery, finely chopped
• 250 g brown mushrooms, chopped
• 150 g smoked ham, thinly sliced
• 30 ml cake flour
• 500 ml prepared vegetable stock
• 250 ml reduced fat cream
• Salt and pepper taste
• 4 crispy round portuguese rolls or potjie rolls
• Fresh parsley

Method:

Sauté the onions and celery in the oil until soft, then add the mushrooms and fry until also softened.

Remove from the heat and stir in the flour, coating all the veggies.

Place back onto the heat and add the stock, cover and allow to simmer for 10 minutes or so.

Add the cream and heat through. Season with salt and pepper to taste.

Hollow out the bottoms of each roll and fill them with soup. Garnish with fresh parsley.

Recommended wine: The Welmoed Sauvignon Blanc will pair well with this soup.

Source: food24

For a relaxed midweek dinner idea, try this sweet chilli chicken pitas recipe. Quick and easy to make and great with a glass of Welmoed.

Ingredients:

• 2 Tbs olive oil
• 2 skinless free-range chicken breast fillets – sliced thinly
• 60 ml sweet chilli sauce of your choice
• Salt to taste
• 2 pita breads
• Beetroot slaw:
• 125 ml raw beetroot – julienned or cut into strips
• 125 ml cucumber – cubed finely
• A few tablespoons plain low fat or Greek yoghurt
• The juice of half a lime
• Salt to taste

Method:

Heat a pan on medium and add the olive oil. Add the chicken strips and fry on both sides till browned.

Add sweet chilli sauce and stir through the chicken until it’s cooked. Don’t overcook – chicken will dry out.

Add salt to taste.

Mix all slaw ingredients together, or add to the pita as separate components.

Place pita breads in toaster, slice in half and stuff with chicken and beetroot slaw.

Squeeze lime juice over and serve.

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

Source: food24

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 KNORR Alfredo Pasta Sauce
• 5 millilitre Robertsons 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 KNORR 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 Robertsons Cumin
• 15ml sunflower oil
• 1 clove crushed garlic
• 15ml RobertsonsPaprika
• 250g button mushrooms, sliced
• 1 KNORR 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, KNORR 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