House of Knorr Recipes
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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • White Filling:
  • Blue band 2 tbsp
  • Chicken mince 100 gm
  • Garlic chopped 1 teaspoon
  • Onion chopped 1 medium
  • Flour 1 tbsp
  • Green chilies chopped 1 teaspoon
  • Milk 1 cup
  • Chicken soupstock 10 gm
  • Black pepper 1/2 teaspoon
  • Green Filling:
  • Spinach blanched 1 cup
  • Chicken soupstock 10gm
  • Garlic chopped 1 teaspoon
  • Cream 1/2 cup
  • Black pepper 1/2 teaspoon
  • Green chilies 1/2 teaspoon
  • Red Filling:
  • Chili garlic sauce 1/2 cup
  • Ketchup 1/4 cup

method

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  • Arrange 6 bread slices in a row.
  • Spread red filling on two slices.
  • Then white filling on other two slice.
  • Lastly spread green one.
  • Roll inwards (Swiss roll).refrigerate it till set.
  • Cut in slice.

INGREDIENTS

  • White Filling:
  • Blue band 2 tbsp
  • Chicken mince 100 gm
  • Garlic chopped 1 teaspoon
  • Onion chopped 1 medium
  • Flour 1 tbsp
  • Green chilies chopped 1 teaspoon
  • Milk 1 cup
  • Chicken soupstock 10 gm
  • Black pepper 1/2 teaspoon
  • Green Filling:
  • Spinach blanched 1 cup
  • Chicken soupstock 10gm
  • Garlic chopped 1 teaspoon
  • Cream 1/2 cup
  • Black pepper 1/2 teaspoon
  • Green chilies 1/2 teaspoon
  • Red Filling:
  • Chili garlic sauce 1/2 cup
  • Ketchup 1/4 cup


method

  • Arrange 6 bread slices in a row.
  • Spread red filling on two slices.
  • Then white filling on other two slice.
  • Lastly spread green one.
  • Roll inwards (Swiss roll).refrigerate it till set.
  • Cut in slice.

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