RECIPES

The recipes on this page will provide some inspiration to help you build what we hope will be a lifelong relationship with your Wonderbag. Experiment and have fun!


 
 

SERVES 6

Cheese and onion Hash Brown Pot

Ingredients

15ml butter

1 small onion, diced

2 to 3 cloves garlic, finely chopped

400g peeled, grated sweet potato –leave in a sieve to let water drain 600g crumbled defrosted hash browns

750ml shredded Cheddar cheese

250ml sour cream

30ml chopped parsley

250ml corn kernals

30ml chopped spring onions

60ml mushroom soup powder

2 eggs

5ml salt

5ml pepper

Directions

• Spray a 5lt pot or glass casserole with cooking spray.

• In a medium sized pan, melt butter over medium-high heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft

• Add the grated sweet potato and cook for 2 minutes while stirring.

• In large bowl, stir onion mixture and remaining ingredients until well combined.

• Place in the pot or glass casserole dish.

• Cover and cook at 180°C for 35 minutes. Do not open the pot or casserole dish

• Place the sealed pot on a cloth or mat in the Wonderbag and seal

• Leave to continue cooking for 4 hours

• Open and serve as breakfast brunch or lunch with vegetarian or meaty sides

PREP TIME: 15 MINUTES

STOVE: 40 MINUTES

WONDERBAG: 4 HOURS

MODERATE


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SERVES 6

Caramel Apple French Toast with Poppyseed

Ingredients

French Toast

10 cups (250ml cup) cubed French bread

8 eggs

500ml milk

125ml cream

80ml light brown sugar

7,5ml teaspoons vanilla

2,5ml teaspoon ground cinnamon

30ml poppy seeds

Apple-Pecan Filling

125ml butter, softened

385g unsweetened pie apple

250ml light brown sugar

5ml ground cinnamon

250ml coarsely chopped pecans, toasted

Topping and serving

Powdered Sugar, Maple syrup, salted caramel topping, cream fraiche or natural yoghurt if desired

Directions

• Heat oven to 160°C or 300°F. spread the cubed bread on a large baking sheet, and bake for 20 to 30 minutes or until dry.

• Spray the sides and bottom of 5 lt pot or glass casserole with cooking spray.

• In large bowl, beat remaining French Toast ingredients. Fold in bread cubes to coat. Let stand 15 minutes, folding occasionally.

• Meanwhile, in small bowl, stir together all the apple pecan filling ingredients until slightly crumbly and well mixed

• Spoon ½ of bread mixture (about 4 cups) into the pot or casserole and top with half of the apple mixture. Repeat layers and sprinkle some extra poppy seeds on top

• Cover with the lid and bake in the oven at 180°C for 30 minutes. Do not open

• Place the sealed pot in the Wonderbag on a cloth or mat for 4 hours to complete the cooking process

• Sprinkle with powdered sugar and serve with syrup, crème fraiche or any of the other suggested toppings

PREP TIME : 35 MINUTES

STOVE: 30 MINUTES

WONDERBAG: 4 HOURS

DIFFICULTY: MODERATE


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SERVES 4

Chicken Korma With Cauliflower Rice

Ingredients

450g skinless boneless chicken breasts, cut into bite-sized pieces

1 head cauliflower, cut into florets

2 carrots, peeled and cut into cubes

2 red potatoes, peeled and cut into a 1⁄2-inch dice

1 red bell pepper, diced

1⁄2 onion, finely chopped

125ml frozen peas, thawed

Juice of ½ lemon

125ml raw cashews, as garnish (optional)

60ml cooking fat

Sea salt and freshly ground black pepper

Ingredients for the korma sauce

250ml full-fat coconut milk

65ml raw cashews

15ml fresh ginger, minced

2 garlic cloves, sliced

10ml medium curry powder

5ml ground coriander

2,5ml ground cinnamon

2,5ml ground cumin

2,5ml red chili flakes

125ml water

Directions

• If using the cashews as a garnish, heat a dry pan over a medium heat and lightly toast until golden brown, about 2 minutes. Set aside.

• Place the cauliflower florets to a food processor. Pulse until the cauliflower is the size of a grain of rice. If needed work in batches so you can keep an even consistency.

• Once the cauliflower rice is made, heat 2 tablespoons of butter in a large pan over a medium heat, add the cauliflower, salt and pepper and fry for 5 – 7 minutes while stirring

• Transfer to a bowl, cover to keep warm, and set aside.

• Heat a 4lt pot, add 30ml butter, the chicken and onion, season with salt and pepper and cook for 5 – 7 minutes

• Add the small cubes of potato, carrot and bell pepper to the pot and turn off the heat

• Place all of the ingredients for the korma sauce except the water into the food processor.

• Blend until smooth. Taste and adjust the seasoning if needed.

• Next, add the sauce and lemon juice to the pot and mix. If the consistency is very thick add up to a 1⁄2 cup of water to thin it out.

• Allow the chicken and vegetables to simmer in the sauce for 15 minutes, then cover with the lid and place in the Wonderbag on a cloth or mat and seal.

• Leave to cook for 4 hours and then open and stir in the peas.

• Serve with cauliflower rice, fresh coriander and toasted cashews

PREP TIME: 20 MINUTES

STOVE TOP: 35 MINUTES

WONDERBAG: 4 HOURS

DIFFICULTY: MODERATE.


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Serves 4-6

Crustless Breakfast Quiche

Ingredients

12 eggs (whisked)

125ml milk

5ml salt

2,5ml black pepper

125ml chopped spring onions

5ml crushed Garlic

125ml sun dried tomatoes, cut in half

250ml button  mushrooms (sliced)

500ml baby spinach leaves, washed

125ml Feta Cheese, crumbled

Directions:

· Whisk the eggs, milk, salt and pepper together in a large mixing bowl.

Add the spring onions and garlic.

· Add the sun dried tomatoes, mushrooms and spinach

· Grease a 30cm quiches dish

· Pour the mixture into the quiches dish, then top with the feta cheese.

· Bake at 180°C for 25minutes. Cover with tin foil and leave for another 5 minutes

· Place in the Wonderbag on a cloth or mat, seal the bag and leave for 3 hours to finish cooking

· Remove from the Wonderbag and serve with crusty bread

PREP TIME: 15 MINUTES

STOVE: 30 MINUTES

WONDERBAG: 3 HOURS

DIFFICULTY: EASY


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SERVES 4-6

Curried Cottage Pie With Sweet Potato Mash

Ingredients

Mash

5 sweet potatoes, peeled, and boiled

15ml butter

pinch of cinnamon

pinch of salt

Cottage pie

15ml butter

1 large onion, chopped

3 cloves of garlic, minced

450g of grass-fed ground beef or mutton

15ml medium curry powder

5ml turmeric

5ml ground ginger

salt, pepper, granulated garlic (to taste – 5ml)

2 stalks of celery, chopped

2 large carrots, peeled and chopped

250ml beef broth

200ml full fat coconut milk

500ml peas (fresh or frozen)

Directions

· Once the potatoes are boiled, mash with the butter, cinnamon and salt. Set aside

· In a 5 – 6lt pot, heat up 15ml butter, add in your chopped onions and your minced garlic and lightly

· Then add your ground meat and the seasonings to the pan. Brown your ground meat on all sides. Breaking it up and cooking it well

· Next, add in the chopped celery and carrots. Allow it all to cook together for a few minutes, while stirring

· Add in the broth and coconut milk. Stir. Allow it to simmer until the liquid reduces itself by approximately 1/3.

·  After the liquid has cooked down, add the peas and allow to simmer for 2 minutes.

· Carefully place the mashed potatoes over the meat, place the lid on the pot and simmer for 10 minutes on low heat

· Place the lidded pot on a cloth or mat in the Wonderbag and seal

· Leave to cook for 4 hours, open and serve with salad

Prep time:        25 minutes

Stove top:        45 minutes

Wonderbag:    4 hours


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SERVES 4-6

LENTILS UMBRIA

INGREDIENTS

3 medium onions, roughly chopped

3 carrots, finely diced

3 celery stalks, finely diced

1 teaspoon of chopped garlic

30ml olive oil

500 g (3 cups) dried green or brown lentils

750 ml vegetable stock or dry white wine

2 x 400g tins chopped tomato

80 g (500ml) fresh basil, finely chopped

DIRECTIONS

• Soak the lentils overnight, drain and discard water

• In a 6 – 8lt pot, heat the olive oil over medium heat

• Add the onions and cook until soft (about 5min)

• Add the celery and carrot, cook until soft (about 5min)

• Add the lentils and wine, and cook until the wine has evaporated (stirring frequently, about 8 min)

• Add the chopped tomatoes and bring to a boil.

• Reduce heat to med-low, cover and simmer for 10 min

• Place your lidded pot on a cloth or mat in the Wonderbag for a minimum of 5 hours to finish cooking (the flavors intensify if you leave it 8 hours)

• Season with salt and pepper to taste, stir in the chopped basil and serve

COOK’S NOTE: Lentils do not usually need to be soaked over night, but dried pulses will not soften easily in an acidic (i.e. wine and tomatoes) sauce, thus soaking them overnight will ensure they soften.

PREP TIME: 25 MINUTES

STOVE TOP: 20 MINUTES

WONDERBAG: 5 HOURS

DIFFICULTY: EASY


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serves 8

Mexican Breakfast Casserole

Ingredients

450g chorizo or spicy lamb sausage

9 corn tortillas

8 eggs

1 ½ cups milk

1 jalapeño chilli, seeded, finely chopped

5ml salt

1 red bell pepper, chopped

200ml sliced green onions

500ml grated cheddar or pepper Jack cheese

30ml chopped Coriander

250ml Chunky salsa

Directions

• Grease a 5 – 6lt pot with olive oil or cooking spray.

• Place 3 tortillas in the base of the pot, tearing if needed to cover bottom.

• In medium bowl, beat eggs, milk, salt and chilli with a whisk.

• Top tortillas with ½ of the sausage, 1/3 of the bell pepper, green onions and cheese.

• Repeat layers and top with last 1/3 of the bell pepper, green onions and cheese.

• Pour the milk and egg mix over the tortillas

• Cover with the lid and cook on a low heat for 25 minutes.

• Place the pot on a cloth or mat in the Wonderbag, seal and leave for 4 hours

• Remove the pot from the bag and if you would like more colour, place under the grill until light golden

• Serve with salsa and avocado slices, if desired.

Great for brunch!

PREP TIME: 30 MINUTES

STOVE TOP: 25 MINUTES

WONDERBAG: 4 HOURS

DIFFICULTY: EASY


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SERVES 4

MUSHROOM AND HERB STROGANOFF

Ingredients

1KG assorted mushrooms, diced (leave small ones whole, halve or quarter larger ones)

60ml butter

5 cloves garlic, minced

2 onions, halved then thinly sliced

500ml (2 cups) vegetable stock

20ml smoked paprika

125ml sour cream

10ml Salt

7,5ml Black pepper

50ml fresh parsley, chopped

15ml chopped thyme

Directions

• Heat the butter in an 8lt pot

• Add the onion and garlic and fry for 5 minutes,, stirring

• Add all the remaining ingredients EXCEPT the cream and parsley.

• Bring to the boil and simmer for 15 minutes

• Place the sealed pot on a cloth or mat in the Wonderbag, close and leave for 2 ½ hours

• Remove, stir in the cream and chopped parsley, adjust seasoning and serve with rice

PREP TIME: 10 MINUTES

STOVE TOP: 20 MINUTES

WONDERBAG: 2 ½ HOURS

DIFFICULTY: EASY


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SERVES 2

Self -saucing chocolate and marshmallow dessert

Ingredients

Pudding

180ml flour

7,5ml baking powder

2,5ml salt

250ml mini marshmallows

125ml sugar

25ml cocoa powder

80ml milk

20ml melted butter

Sauce

250ml hot water

20ml cocoa powder

20ml sugar

To Serve:  strawberries and thick cream

Directions

· In a bowl, mix all the ingredients for the pudding with a spoon

· Grease a 2lt pot with cooking spray and spread the pudding mix in the pot

· Sprinkle the sauce cocoa and sugar on top, and then pour the boiling water over.

· Bake at 180°C for 25 minutes with the lid on.

· Place in the small Wonderbag on a cloth or mat and leave for 3 ½ hours

· Remove and serve with fresh strawberries and cream or ice cream

NOTE: The recipe can simply be doubled for a family of 4, and made in a 5lt pot or glass casserole dish. Bake for 35 minutes and leave in the Wonderbag for 4 ½ hours

PREP TIME: 15 MINUTES

STOVE: 25 MINUTES

WONDERBAG: 3 ½ HOURS

DIFFICULTY: EASY


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SERVES 4

Sweet Potato tofu coconut curry

INGREDIENTS

30ml olive oil

½ large onion, diced

1 clove garlic, minced

3 carrots, cut into cubes

750ml sweet potato cubes

454g medium soft tofu, cut into 1-inch cubes OR paneer

Juice of 1 lime

425g can unsweetened coconut milk (full fat, not light)

425g can pumpkin soup

250ml vegetable stock

10ml medium curry powder

2ml tumeric powder

10ml garam masala

5ml salt

2,5ml ground black pepper

DIRECTIONS

• Heat olive oil in 5-6lt pot. Add onion and garlic, sauté for 5 minutes, until soft and golden brown. Add the carrots, sweet potatoes, tofu, and lime juice and cook for another 5 minutes.

• Add the coconut milk, pumpkin soup, vegetable stock, curry powder, tumeric powder, garam masala, salt, and pepper. Stir together until well combined and spices are evenly distributed. Cover and bring to boil for 10 minutes.

• Place the lidded pot into your Wonderbag on a cloth or mat for 3 to 4 hours.

• Open, garnish with fresh coriander and serve with basmati rice

PREP TIME: 15 MINUTES

STOVE TOP: 20 MINUTES

WONDERBAG: 3 – 4 HOURS

DIFFICULTY: EASY


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SERVES 4

Turkey Kale Soup

INGREDIENTS

15ml olive oil

1 white onion, chopped

4 cloves garlic, minced

400g lean ground turkey

425g can cannellini beans

1lt chicken broth

750ml kale, chopped

5ml dried oregano

5ml fennel seeds (ground with mortar and pestle)

5ml salt

5ml black pepper

30ml parmesan cheese (for topping)

DIRECTIONS

· Heat the olive oil in a 4-5lt pot over medium heat. Add the onion and cook for 3-4 minutes. Add the garlic and cook for 1-2 minutes. Add the ground turkey. Cook through then add the beans and chicken broth.

· Add the kale, cook for an additional 5-7 minutes. Once the kale begins to wilt, add the oregano, fennel, salt and pepper.

· Bring to a simmer for 10 minutes, cover and place in the Wonderbag to continue slow cooking for 4-6 hours.

· Serve with grated parmesan cheese and crusty bread.


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SERVES 2

Valentines Whole fillet in thyme and mushroom sauce

Ingredients

500g beef fillet

30ml oil

8 baby onions

3 cloves garlic, chopped

250g Button mushrooms

3 sprigs thyme

1 x 410g tin chopped tomato

25ml brown sugar

5ml coarse black pepper

5ml salt

45ml brown onion soup mixed with 100ml water

Directions:

• Heat a little oil in a frying pan, season the whole piece of fillet and brown and seal in the pan

• In a 2 – 2 ½ lt pot, heat the remaining oil,, and lightly fry the onions and garlic.

• Add the mushrooms and fry for 2 minutes

• Place the sealed fillet in the pot, add the remaining ingredients and bring to a simmer.

• Simmer with the lid on for 10 minutes

• Place the pot on a mat or cloth in the small Wonderbag, seal and leave for 3 hours.

• Remove and serve with creamy mash and seasonal veg, with extra sauce on the side

NOTE: this recipe can simply be doubled for a family of 4. Use a 5lt pot and a medium or large Wonderbag. Simmer for 25 minutes and leave in the Wonderbag for 4 hours

PREP TIME: 20 MINUTES

STOVE TOP: 18 MINUTES

WONDERBAG: 3 HOURS

DIFFICULTY: EASY


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SERVES 4

Lightly spiced lamb stew

Ingredients

30ml oil

1 onion chopped

4 cloves garlic cloves

15ml medium curry powder

10ml ground cumin

5ml ground coriander

600g cubed lamb

2 lamb bouillon cube

2 x 400g tin chopped tomato

10ml salt

10ml brown sugar

10ml coarse black pepper

10 ml mixed herbs

Directions

Heat the oil in a small 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 3 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 a crisp salad or cauliflower mash

Time on stove: 40 minutes

Time in Wonderbag: 4 hours

Difficulty: Medium


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Serves 4

Chicken, Olive and tomato Casserole

Ingredients

30ml cooking oil

½ onion, sliced

2 cloves garlic, chopped

4 chicken drumsticks and thighs (skin on)

20 pitted green olives, drained

2 tin tomato puree

10ml coarse ground black pepper

10ml salt

15ml brown sugar

1 chicken bouillon cube

15ml mixed herbs

Directions

Heat the oil in a pot and fry the onion and garlic until lightly browned

Add the chicken and fry, turning to ensure that the pieces are browned

Add all the remaining ingredients and bring to the boil with the lid on.

Simmer for 7 minutes and the place in the Wonderbag on a cloth or mat, seal and leave to cook for 2 ½ hours

Remove and serve with cauliflower mash and a crispy salad

Time on stove: 20 minutes

Time in Wonderbag: 2 ½ hours

Time saved on stove: 1 hour


For many more recipes you can download the official Wonderbag Recipe book for free by clicking the button below: