Recipes — Lunch

Sundried Tomato Pesto Panini

Sundried Tomato Pesto Panini

What’s iconic about “panini” sandwiches is really those beautiful grill lines on the bread. This recipe is so great for an any-time-of-the-day snack, and pairs beautifully with a vegetable soup and salad to make a whole meal out of it. In all of 10 minutes, you’re guaranteed the best “grilled cheese” version you’d ever have. Ingredients 4 Slices whole wheat bread 4 tbsp Saucery Sundried Tomato Pesto 4 x Black olives, sliced 2 Slies cheddar cheese, sliced 1 tbsp Olive oil Pepper, to season Method Heat panini grill/toaster. Spread the Sundried tomato pesto on all the bread slices. Fill your...

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Penne in Sundried Tomato Pesto

Penne in Sundried Tomato Pesto

Sundried tomatoes have become integral in Italian cuisine. And nothing screams Italy quite like pasta does! Penne tossed in Saucery sundried tomato pesto is a healthier-than-thou pasta which is sure to hit the spot. Ingredients 6 tbsp Saucery Sun Dried Tomato Pesto 1 Cup milk 1 x Cheese slice 200g Penne pasta, boiled 2 tsp Parmesan, grated Method Heat a pan and add the Saucery Sundried Tomato Pesto to it. Add in the milk and cheese. After the cheese is melted, add in the boiled penne pasta and toss well until combined well. Check & adjust seasoning and serve hot...

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Aubergine Mozzarella Stacks

Aubergine Mozzarella Stacks

This is Saucery innovation, a sort of lazy moussaka, is delicious for plated dinners and family style meals. Despite its fancy appearance, this meal is equal parts different and indulgent, as it is wholesome and nutritious!   Ingredients ½ x Small aubergine, sliced 1 x Large tomato, sliced 2 x Mozzarella cheese slice  4 tbsp Saucery Aglio Olio Salt, pepper, to taste Method Preheat the oven at 200C. Coat the aubergines in 3 tbsp of Saucery Aglio Olio and set them on a greased baking tray. Roast for 10 minutes until it softens. To assemble, arrange the aubergine slice, tomato...

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Creamy Mushroom Soup

Creamy Mushroom Soup

Ingredients 2 tsp Butter 1 tsp Garlic, chopped 6 tbsp Saucery Mushroom Pepper ½ cup Vegetable or chicken stock 1 cup Water 2 tsp Fresh cream 2 tbsp Parsley, chopped Salt, pepper, to season Method Heat butter in a pan and saute garlic. Blend the sautÌ©ed garlic butter, mushroom pepper sauce and stock in a blender/mixer until smooth. Transfer contents back into the pan along with water and heat up the mixture. Check and adjust seasoning. Serve hot with a dash of cream and parsley on top.

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