Food & Wine

Delicious Wonderbag recipes to keep your family warm this winter

Delicious Wonderbag recipes to keep your family warm this winter

In the words of the popular TV series, Game of Thrones….Winter is coming! Fortunately it’s not all doom and gloom because it gives us the perfect excuse to enjoy some of our favourite winter warmer recipes using the revolutionary Wonderbag.

Try out these delicious and nutritious recipes that will not only save you time normally spent monitoring the cooking process over a stove, but it will also save on your electricity bill AND save on water usage! We for one are glad that winter is coming!

This ingenious non-electric heat retention cooker that once food is brought to the boil, continues to cook food for up to 12 hours. No plug needed! Plus you’ll be saving on electricity and water by using the Wonderbag! To order a Wonderbag, shop online at https://thewonderbagshop.co.za. It’s quick and easy!

 

LIGHTLY SPICED LAMB TAGINE (SERVES 4 – 6)

 

PREP TIME: 15 MINUTES

STOVE TOP TIME: 40 MINUTES

WONDERBAG TIME: 4 HOURS

INGREDIENTS:

  • 30ml oil
  • 2 onions chopped
  • 4 cloves garlic cloves
  • 30ml medium curry powder
  • 10ml ground cumin
  • 7,5ml ground coriander
  • 600g cubed lamb
  • 9 baby potatoes, halved
  • 2 lamb bouillon cube
  • 2 x 400g tin chopped tomato
  • 15ml salt
  • 30ml brown sugar
  • 10ml coarse black pepper
  • 15 ml mixed herbs

 

DIRECTIONS

  • Heat the oil in a medium sized pot and brown the onions and garlic
  • Add the curry powder, cumin and coriander and fry for a minute
  • Add the lamb and fry for 5 minutes, stirring
  • Add the remaining ingredients, bring to the boil and simmer for 25 minutes
  • Place the lid on and simmer for a further 5 minutes
  • Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 4 hours
  • Remove and serve with rice, plain, butternut or sweet potato mash

 

 

VEGETABLE BARLEY SOUP (SERVES 4 – 6)

 

PREP TIME: 10 MINS

STOVE TOP TIME: 35 MINS

WONDERBAG TIME: 2 HRS

INGREDIENTS:

  • 200ml barley
  • 2 lt water
  • 30ml oil
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 onion, finely chopped
  • 3 clove garlic, chopped
  • 125g mushrooms, chopped
  • 200ml frozen corn
  • 2 vegetable bouillon cube
  • 250ml tomato paste
  • 30ml brown sugar
  • 15ml mixed herbs
  • 15 ml salt
  • 10ml ground black pepper

 

DIRECTIONS:

  • Boil the barley in 1lt water for 20 minutes
  • Heat the oil in a medium sized pot and fry the onion and garlic until golden
  • Add the remaining vegetables and fry for 3 minutes
  • Add the tomato paste, barley and water and seasoning
  • Bring to the boil for 5 minutes, put the lid on and place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours
  • Serve with chopped parsley on top and fresh rolls

 

SPINACH & RICOTTA LASAGNE (SERVES 4)

 

PREP TIME: 15 MINS

STOVE TOP TIME: 20 MINS

WONDERBAG TIME: 2 HOURS

INGREDIENTS:

  • 2 Tbsp olive oil
  • 10oz/283g/283g chopped frozen spinach, thawed and squeezed to remove excess moisture
  • 14oz/397g can artichoke hearts, chopped
  • 10oz/283g/283g mushrooms (fresh or canned)
  • ¾ cup black olives, sliced
  • 1 cup ricotta cheese
  • ¾ cups grated parmesan
  • 3 cups tomato sauce
  • 6 regular lasagna noodles (not no-boil noodles)
  • 1 ½ cups grated mozzarella
  • Salt and pepper

 

DIRECTIONS:

  • Sauté fresh mushrooms in 1 Tbsp of olive oil until soft, set aside. In a bowl, mix spinach, artichoke hearts, mushrooms, olives, ricotta and ½ cup of parmesan.
  • Spread ¾ cup of the marinara sauce in the bottom of a 5-6 quart lidded pot or stove to oven lidded casserole dish. Top with 2 lasagna noodles (breaking to fit), ¾ cup of the remaining marinara, half the spinach mixture, and ½ cup of the mozzarella; repeat.
  • Top with the remaining noodles, marinara mixture, mozzarella, and parmesan. Bring to boil on stove for 15-20 minutes. If using casserole dish place uncovered in a preheated conventional oven at 425°F for 15 minutes to brown cheese and sauce.
  • Place the lidded pot or lidded casserole dish in Wonderbag and cook for 2 ½ to 3 hours.

 

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With nothing but a suitcase full of dreams and her faithful friend ‘the cello’, Cecilia Di Cecco left Italy to work as a musician with the KZNPO in Durban. Here she learnt to cultivate her music and at the same time began a love affair with food that eventually led to the recent launch of her first cookbook, Cucina in South Africa.

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