WIN: Risoli Dr. Green Pot

risoli dr.green pot

COMPETITION CLOSED

Stand a chance to win every home chef’s dream cookware, the scratch proof, non-stick Risoli Dr. Green Pot worth over R1300.

 

 

Rediscover the pleasure of cooking with the Dr Green Sauce Pot! Good health starts in a good pan. Made in Italy, these pans are non-stick and due to the patented formulation, food doesn’t stick, and they are certified PFOA free.

Its also unnecessary to use oils and fats, so fat free cooking is now truly possible, making a healthy lifestyle easier to achieve.

Not to mention, the non-stick coating makes them a dream to clean. Open the door to wholesome and flavoursome foods!

Our high quality Risoli pans come with a 2 year warranty, and help with saving energy by speeding up cooking time.

* Dr. Green range now also available here

dr, green pot
Risoli Dr. Green is suitable for gas cookers, electric hob & oven. Find out more about this technology here

ENTER YOUR FAVOURITE HEALTHY RECIPE USING THE DR.GREEN RANGE TO WIN

  1. Write the name of your dish in the comment section below

  2. Send the complete recipe to us with a photo if possible by clicking here

  3. Subscribe to our Newsletter. Click Here

          Please note that entries are only valid when you have subscribed to our Newsletter.

[Tweet “Life Retreat Competitions #WIN this amazing #Dr.Green Pot by sending in your #recipes”]


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39 responses to “WIN: Risoli Dr. Green Pot”

  1. maxine Avatar
    maxine

    Exotic mushroom and Leek risotto

  2. Michelle Avatar
    Michelle

    Simple chicken curry

    Ingredients
    1 kg chicken

    3 large onions, paste

    2 large tomatoes, pureed

    1 Tbsp garlic paste

    1 Tbsp ginger paste

    2 tsp coriander powder

    2 tsp cumin powder

    1/2 tsp turmeric powder

    1/2 tsp red chilli powder

    1 tsp garam masala powder

    2 Tbsp oil

    Salt to taste

    Chopped coriander for garnish

    Method
    Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

    Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

    Add chicken pieces into the masala. Stir well and cook till they are golden brown.

    Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

    Garnish with chopped coriander and serve

  3. Bathabile Avatar
    Bathabile

    Mum’s Chicken
    8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
    1 cup water
    1⁄2 cup balsamic vinegar
    1⁄3 cup soy sauce
    2 1⁄2 tablespoons sugar
    1 garlic clove, peeled and bruised
    1 small hot chili pepper, slit open, seeds removed

  4. Rehana Seedat Avatar
    Rehana Seedat

    CHICKEN MANCHURIAN SERVED WITH EGG FRIED RICE
    INGREDIENTS FOR MANCHURIAN
    250 grams Quorn Soy Free, Meat free Chicken Style Fillet (cut into small cubes)
    – Marinate in the ingredients below for approx 1/2 an hour. Fry until golden (do not over fry, otherwise chicken will turn hard) and set aside.
    1 tbsp. corn flour
    ½ egg, beaten- reserve the other half for the egg-fried rice
    1/2 tsp. salt
    1/2 tsp. black pepper powder
    pinch of red chilli powder
    pinch of sugar
    1 tsp. soya sauce
    1/2 tsp. ginger and garlic paste
    INGREDIENTS FOR SAUCE
    1 tbsp.chopped spring onions
    2 tbsp.oil
    1 tbsp.ketchup
    1 tsp.tomato paste/puree
    1/2 tsp. ginger
    1/2 tsp. garlic
    salt to taste
    1 tsp.sugar
    1/2 cup
    water or chicken stock
    1 tsp.corn flour mixed with water to form a light paste
    1 whole red chilli, slit
    1 green chilli, chopped
    1/2 tsp.black pepper
    splash of soya sauce
    some spring onion for garnishing
    INGREDIENTS FOR EGG-FRIED RICE
    2 cups cooked rice (boiled with salt and a tsp. of oil, then drained and cooled completely)
    3 tbsp.oil
    pinch of salt and pepper
    1 1/2egg (leftover half is from the manchurian sauce)
    1 tbsp.spring onion, chopped
    1 small green chilli chopped
    1small green capsicum, chopped
    1 small carrot, grated
    1/4 tsp. garlic paste
    splash of soya sauce
    INSTRUCTIONS FOR CHICKEN MANCHURIAN

    Heat the oil, add the whole red chilli, ginger and garlic pastes followed by the spring onions and chopped green chilli. Fry for a minute then add the tomato paste, ketchup, sugar and salt/pepper. Cook for 3-4 minutes, then add the water/stock. Let it come to a simmer, lower the heat and add the corn flour paste. The sauce will instantly start to thicken. Once it is of a good thick consistency, add the fried Quorn Chicken Style Fillet and a splash of soya sauce. Stir together and adjust salt, simmer for 3 more minutes on low heat, then turn off the heat and serve over fried rice, garnish with some chopped spring onions.
    For Egg-Fried Rice
    Beat the egg and add a small drop of yellow color to it. (color is optional)
    Heat the oil, add the garlic and spring onions, fry for a minute, then add the egg, salt and pepper and scramble it. Now add the capsicum and carrot, stir fry for a few minutes then add the cooked rice. Stir fry for a minute, splash some soya sauce on it, then put the heat on very low and cover the pan.
    Let it steam for about 5 minutes and serve! (Photo sent via link)

    1. Trish Avatar

      Reehana, this looks so delicious. Thank you for sharing.

  5. roshne Avatar
    roshne

    i would cook a lamb casserole

  6. Sue G Avatar
    Sue G

    Pork Neck Steaks in an Orange Sauce

    1. Lynette Avatar
      Lynette

      Lovely recipe Sue! Thank you for emailing in your entry.

  7. Angela James Avatar
    Angela James

    Braised Balsamic Chicken

    6 skinless, boneless chicken breast halves
    1 teaspoon garlic
    salt
    ground black pepper to taste
    2 tablespoons olive oil
    1 onion, thinly sliced
    1 (14.5 ounce) can diced tomatoes
    1/2 cup balsamic vinegar
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon dried rosemary
    1/2 teaspoon dried thyme

    Season both sides of chicken breasts with garlic salt and pepper.
    Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
    Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  8. Sophie Avatar
    Sophie

    I like to make an ostrich mince bolognaise-type dish if I’m looking to reduce fat. Ostrich is so lean, and it tastes great!

    Heat up your pan (without oil now!), then add one diced brown onion, and a teaspoon or two of chopped garlic.’

    As the onion starts to soften and the garlic goes brown, add 500g ostrich mince to the pan and brown it off.

    Tip in two tins of chopped tomatoes, a finely chopped carrot, and a beef stock cube.

    Add some black pepper, half a teaspoon of paprika, a tablespoon of balsamic vinegar, and a dash of worcestershire sauce. If you like your food with a bit of kick, now is a good time to put in some tabasco or chilli flakes too.

    I also like to add some mixed italian herbs, or some thyme and basil.

    Cover the pot and leave to simmer. 15 minutes before serving, taste and add salt if you need it.

    If you want to bulk this up with vegetables you can add diced sweet potatoes, celery and/or kidney beans when you put in the tomatoes and spices.

    Serve with either brown pasta/rice, or as a casserole with freshly cooked green vegetables.

  9. Jana Marshall Avatar
    Jana Marshall

    I would make my all time favourite, Chicken Salad

    Recipe
    Chicken fillets cut into strips
    Sesame seeds

    Lettuce or English spinach
    tomatoes
    cucumber
    snap peas
    baby mielies
    gherkins
    feta
    mild peppadews
    Soy sauce
    sweet chilli
    Olive oil

    Fry the chicken fillets in Soy sauce and sweet chilli sauce let cool a little put over salad ingriendients

  10. Renuka Singh Avatar
    Renuka Singh

    I would love to cook a chicken and prawn curry with coconut milk.
    Yummy, Yummy….

    1. Lynette Avatar
      Lynette

      That sounds so good!!

  11. Charmaine Avatar
    Charmaine

    Thai Prawn curry

    Ingredients

    1 tbsp vegetable oil
    1 onion
    , chopped
    1 tsp fresh root ginger
    1-2 tsp Thai red curry paste (we used Sharwood’s)
    400g can chopped tomatoes
    50g sachet coconut cream
    400g raw frozen prawns
    coriander, chopped, to serve (optional)

    Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
    Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

    1. Lynette Avatar
      Lynette

      This looks amazing! Thank you for entering your recipe Charmaine!

  12. Zanele Landman Avatar
    Zanele Landman

    Pesto and vegetable couscous salad. Fresh and delicious as a meal or side dish. Yum

    1. Trish Avatar

      Zanele, this is certainly one 2 try. All my favourite, healthy combinations.

  13. Zanele Landman Avatar
    Zanele Landman

    Crustless spinach, zucchini, butternut and feta quiche. Healthy, low carb, low fat and delicious. Nomnom

    1. Trish Avatar

      Zanele,
      This sounds amazing. Your seem to be a brilliant, healthy cook. Have a good day.

  14. Marc Avatar
    Marc

    Curried Squash & Chicken Soup – a healthy, low calorie tasty recipe!!!

    INGREDIENTS
    1 10-ounce package frozen pureed winter squash
    1/2 cup lite coconut milk, (see Tips for Two)
    1/2 cup water
    8 ounces boneless, skinless chicken breast, thinly sliced

    Chicken Breasts Boneless
    1 ea For $5.99
    Thru 01/30
    1 6-ounce bag baby spinach
    2 teaspoons lime juice
    2 teaspoons brown sugar
    1/2-1 teaspoon Thai red curry paste, (see Note)
    1/4 teaspoon salt

    PREPARATION
    Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.
    TIPS & NOTES
    Tips for Two: Refrigerate coconut milk for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice.
    Note: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
    NUTRITION
    Per serving: 274 calories; 7 g fat (4 g sat, 1 g mono); 63 mg cholesterol; 22 g carbohydrates; 28 g protein; 6 g fiber; 453 mg sodium; 1288 mg potassium.

    Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv).

  15. Chantelle Avatar
    Chantelle

    Hi there.im trying to send my recipe with the pic but when i try and send it it keeps on saying invalid email adress.could you email me i really would love to share this recipe

    1. Lynette Avatar
      Lynette

      Hi Chantelle. I have tested the link again, but i think if you are still getting that error message, it could be due to a conflicting mailbox or firewall setting.
      But not to worry, you can send your recipe to samantha[at]liferetreat.co.za. Please remember to also write the name of your recipe in the comment section to validate your entry.

      1. Chantelle Avatar
        Chantelle

        Wow..thank for the quick reply Im now @ peace now that ive shared my Asian prawns with rainbow julienne vegetables?But wow some of these other recipes sound amazing cant wait to try them.Good luck everbody???

        1. Trish Avatar

          HI Chantelle,
          Thank you. Prawns are our all time family favourite, so we are going to have to try the recipe.
          Thanks for sharing!

  16. Natasha Avatar
    Natasha

    Curried Pasta with Spinach and Lentils, Rest assured extra flavor and yumminess in Dr Green Sauce Pot

    This happens to be my family’s favorite and boy oh boy do i have a picky eater. Luckily though my 5 year old enjoys a bit of spice and lentils. Only problem when serving him i have to remove the spinach, anything green and red is still a challenge, but we getting there :). i have subscribed to the newsletter and have sent my recipe

    1. Lynette Avatar
      Lynette

      Thank you for your entry Natasha, I’m looking forward to reading your recipe, it sounds yum!

    2. Trish Avatar

      Thanks so much Natasha. Sounds so delicious. My family will love this, so I have to try it sometime. Our one son is 19, and still does not each vegies. But he is healthy and strong.

  17. Kenneth Avatar
    Kenneth

    Chicken and mushroom casserole

  18. marlene Avatar
    marlene

    I have 2 teenage boys in the house with a “huge”appetite.So i need to make healthy meals thats also filling. And Rice and Chicken chow-chow is just the right thing.

    1. Savannah Avatar
      Savannah

      HI Marlene
      I know what it is like with teenagers. Never ending cooking of huge meals. Chicken chow-chow sounds right up my alley.

  19. Kim Austin Avatar

    Beef Noodle Stir-Fry

    INGREDIENTS

    SERVINGS 3-4 UNITS

    1 lb flank steak, thinly sliced crosswise (to make slicing easier, partially freeze the meat before slicing)
    1 tablespoon chopped fresh garlic (or to taste)
    1 tablespoon chopped fresh ginger
    2 tablespoons sesame oil
    hot pepper flakes (I add in about 1/2 teaspoon or a little more)
    1 onion, sliced
    1⁄2 lb mushroom (to taste)
    1 red bell pepper, thinly sliced
    1 1⁄2 cups chicken broth (preferably low-sodium)
    1⁄3 cup hoisin sauce
    1⁄4 cup soy sauce (preferably low-sodium)
    2 tablespoons cornstarch
    6 -7 ounces fresh snow peas, trimmed
    7 -8 ounces angel hair pasta (cooked el dente, heat under hot water before adding the noodles into the hot wok) or 7 -8 ounces use thin rice noodles
    1 1⁄2 cups baby corn, drained and rinsed

    DIRECTIONS

    Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
    In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
    In a small bowl whisk together broth, soy sauce and cornstarch.
    Add to the wok or skillet; cook stirring for 2 minutes.
    Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
    Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.

    1. Savannah Avatar
      Savannah

      Hi Kim
      Thank you so much.
      What a delicious recipe. I am going to make this for the family soon.

  20. tereza zugloi Avatar
    tereza zugloi

    curry

    1. Savannah Avatar
      Savannah

      Hi Tereza
      Please post a curry recipe for us.

  21. Bianca Balutto Avatar
    Bianca Balutto

    I would make a seafood paella 🙂

    1. Lynette Avatar
      Lynette

      Thank you for your comment Bianca. Please remember to also send your recipe to us.

  22. Samantha Avatar
    Samantha

    Chicken and mushroom rice casserole is my all time favorite.

  23. gloria Avatar
    gloria

    ROASTED CAULIFLOWER SOUP WITH BRIE

  24. Dawn W Avatar
    Dawn W

    CousCous Salad

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