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3 Simple Weeknight Dinners

Super Tasty Cheese & Onion Mince Roll




1 tbsp cup olive oil

1 clove garlic, crushed 

500g beef mince 

Salt & pepper to taste 

1 sachet Knorr Brown Onion Soup 

1 cup water

1 bag of store bought bread dough 

3-4 tbsp tomato paste (or enough to cover the dough)

1 ½ cups cheddar cheese, grated 

Melted butter & parsley mixture for basting


Serve with:


Chutney and mayonnaise 




1. Heat the olive oil in a large frying pan on medium-high heat, add the garlic and sauté for 2-3 mins or until fragrant. Add the mince to the pan and cook for 5-10 mins or until the mince is well browned. 


2. Add the Knorr brown onion soup sachet to 1 cup of cold water and stir well. Add to the pan while stirring continuously. 


3. Continue cooking until most of the liquid has evaporated, remove from the heat and set aside.  


4. Preheat the oven to 180°C. 


5. Using flour and a rolling pin, roll the bread dough into a rectangular shape. 


6. Using a spoon spread the tomato paste over the bread dough in an even layer. 


7. Sprinkle a layer of cheddar cheese over the tomato paste. 


8. Spread the mince mixture over the cheese in an even layer. 


9. Roll up the bread dough, swiss-roll style, beginning with a long side. 


10. Seal the edges of the roll well using the herb butter mixture, then tuck the ends underneath.


11. Place seam side down on a greased baking sheet and brush the mince roll with the remaining herb butter mixture. 


12. Bake until lightly browned, 30-35 minutes Let stand for 5-10 minutes before slicing.


13. Sprinkle with fresh parsley and serve with a chutney and mayo dip & ENJOY!


Cheesy Macaroni & Chicken Pasta




500g penne pasta, cooked

1 tbsp olive oil

3 chicken breasts, cut into strips

2 cloves garlic, crushed 

Salt & pepper to taste

1 ½ - 2 cups milk (quantity TBC to reach desired consistency)

1 tub cream cheese

1 sachet Knorr Brown Onion Soup 

2 cups mozzarella cheese, grated 

Fresh basil leaves

A squeeze of fresh lemon juice, to serve




1. Preheat the oven to 180°C. 


2. In a large pot, heat the olive oil and pan fry the chicken together with the garlic until browned. Season chicken with salt and pepper. 


3. Mix the Knorr Brown onion soup sachet with the cold milk well and add to the pan along with the cream cheese. Stir together until the cheese has melted.


4. Simmer over a low heat for 5-10 min.


5. Pour the cooked penne pasta into a greased baking dish. Top the penne pasta with the chicken and sauce mix and stir gently to coat all the pasta. 


6. Sprinkle the mozzarella cheese generously over the top and bake for 10 - 15 minutes, or until the cheese is golden brown and bubbling.


7. Remove from the oven, sprinkle with fresh basil & add a drizzle of freshly squeezed lemon juice before serving.


8. Serve and ENJOY!


Shepherd Pie Potato Skins:




1 large onion finely chopped

2 tbsp olive oil 

500g  beef mince

1 tbsp tomato paste 

1 tbsp dried Italian herbs

1 sachet Knorr Brown Onion Soup 

2 cups water 

1 cup frozen peas and carrots mix

4 large potatoes

2 tbsp butter

½ - 1 cup milk




1. Preheat the oven to 180°C. 


2. Pierce the potatoes a few times with a fork then cook in the microwave on high for 5 minutes, then turn and microwave for another 5 minutes or until soft inside. (you can bake the potatoes for 40-50 minutes in the oven if you prefer)


3. Fry the onion in the olive oil until soft and golden.


4. Add the mince and brown lightly.


5. Add the tomato paste and dried herbs and mix through.


6. Mix the Knorr Brown Onion Soup sachet with the cold water before adding to the pan and simmering for 20 minutes or until the liquids have reduced and thickened. 


7. Add the mixed vegetables to the mince, season and simmer for 5 minutes on low heat.


8. Slice the potatoes in half lengthways and scrape the flesh into a bowl with a spoon, leaving a ‘wall’ around the potato so that it holds its shape.


9. Add butter and milk to the potato in the bowl and mash with a fork or masher until smooth.


10. Fill each potato half with a few spoons of the mince mixture and pipe a generous layer of the mash on to the top (or spoon onto the top and fluff with a fork to achieve the rustic edges)


11. Bake for 15 - 20 minutes or until the mash starts to brown on the edges.


12. Serve with tomato sauce, a sprinkling of fresh parsley & ENJOY!

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