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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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Back

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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  • 5 cups boiled spaghetti
  • 1 big onion chopped
  • 1 tablespoon chopped garlic
  • 3 tbsp chopped capsicum
  • 1 cup Knorr chilli garlic sauce
  • 200 gm mutton mince,
  • 1 teaspoon crush pepper
  • 1 teaspoon Italian herbs
  • 4 tbsp butter
  • salt to taste
  • cheese to serve

method

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  • Heat the butter and fry the garlic & onion till brown.
  • Add mutton mince & cook for 10 minutes in medium flame.
  • Add capsicum and pepper.
  • Add Knorr chilli garlic sauce and cook for 3-4 minutes.
  • Add Italian herbs, 1 cup of water and mix well till sauce is thick.
  • Add the spaghetti, cream and salt.
  • Serve hot with the remaining cream and the grated cheese”

INGREDIENTS

  • 5 cups boiled spaghetti
  • 1 big onion chopped
  • 1 tablespoon chopped garlic
  • 3 tbsp chopped capsicum
  • 1 cup Knorr chilli garlic sauce
  • 200 gm mutton mince,
  • 1 teaspoon crush pepper
  • 1 teaspoon Italian herbs
  • 4 tbsp butter
  • salt to taste
  • cheese to serve


method

  • Heat the butter and fry the garlic & onion till brown.
  • Add mutton mince & cook for 10 minutes in medium flame.
  • Add capsicum and pepper.
  • Add Knorr chilli garlic sauce and cook for 3-4 minutes.
  • Add Italian herbs, 1 cup of water and mix well till sauce is thick.
  • Add the spaghetti, cream and salt.
  • Serve hot with the remaining cream and the grated cheese”

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