Friday, 9 December 2016

Have a Wonderbag Christmas

Are you looking for a gift for a foodie friend or family member? Or maybe you are trying to cut down on your electricity usage (aren’t we all?). Then why not invest in South Africa’s proud heat retention cooker – the Wonderbag.

For the first time ever, Wonderbag has released a series of festive season special deals and a Wonderbag Christmas menu. From Corporate branded Wonderbags to picnic sets and personalized Wonderbags – you don’t need to leave the comfort of your desk or couch to order the perfect gift for work and your loved ones. This unique cooking device has a number of gorgeous prints and sizes to choose from and is the ultimate Christmas gift that keeps on giving.

Not only will your friend, staff or family member be delighted that their Wonderbag will allow them to spend less time cooking in the kitchen on Christmas Day, but over time they will continue to benefit from the energy or electricity savings and nutritious benefits when making meals in their new Wonderbag. In addition to that with every purchase made a percentage of proceeds goes towards the Wonderbag Foundation, which is a non-profit organization that distributes Wonderbag’s into rural African communities.

Since the inception of this simple cooking device it has created approximately 2000 jobs and has been hailed by various influential and authority figures such as Jane Goodall and Jamie Oliver. Wonderbag creates pioneering solutions to not only the environmental and humanitarian causes, but also to health, nutritional solutions and economic empowerment for the people and the planet.

So what are you waiting for? Buy a gift that keeps on giving. Place your order today online at or visit a listed retail warehouse or local shop that stocks Wonderbag products.

The New Festive Season Wonderbag Special Deals include:

1.       Brand your bag (i.e retail price of bag of your size plus R30 for printing/embroidery) – from R245. That is  the cheapest bag and lowest branding cost.
2.       Wonderbag Picnic Mat (i.e available in assorted African Batik patterns with waterproof backing. (2,5m x  1,5m) – R425
3.       Summer Wonder (i.e one large Wonderbag paired with a matching waterproof picnic mat) – R695
4.      The Festive Grocery Hamper (i.e a large Wonderbag with grocery essentials (collection only) or R80 Checkers voucher) – R350
5.       The Deluxe Christmas Hamper (i.e. get a Deluxe Festive Hamper with Christmas pudding mix, recipe card  and a large Wonderbag) – R350
6.       Corporate Gifting (i.e. including a Wonderbag plus a recipe book) – from R215
7.       The Value Bundle (i.e. including one large Wonderbag and a small Wonderbag at a discounted price – the  easy solution to cooking!) – R435

The Wonderbag Chef, Ursula Rohrs has put together a Christmas menu that is filled with all sorts of easy and delicious recipes as well as the perfect pudding to serve on Christmas Day. Here are a few of the recipes :

Festive rolled beef roast with veg (serves 6 – 8)

·         12 baby potatoes
·         5 carrots, peeled and cut into 2-inch slices
·         8 – 10 baby onions, peeled
·         1 – 1.5kg boneless beef roll
·         45ml basil pesto
·         30ml fried onion
·         2 cloves garlic crushed
·         500ml beef bouillon
·         15ml chives, chopped
·         30ml parsley, chopped
·         3 sprigs thyme
·         2,5ml pepper
·         30ml onion soup mix
·         30ml Worcestershire sauce
·         1 x 400g can cream of mushroom soup


1.       Put potatoes, carrots and onion in a medium sized pot.
2.     Unroll the roast and spread the basil pesto over the inside, sprinkle with fried onion and chopped garlic and roll up again.
3.       Place the roast on top of the vegetables, fat side up.
4.       Pour in the beef bouillon.
5.       Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
6.       Pour Worcestershire sauce and mushroom soup over meat.
7.       Bring to the boil and simmer for 40 minutes with the lid on.
8.       Place the sealed pot in the Wonderbag on a mat or cloth and seal.
9.       Leave to cook for 5 – 8 hours or overnight.
10.   Remove the meat and place under the grill for the fat to brown.
11.   Spoon the vegetables on a platter and thicken some of the juices from the pot with some onion soup to  make a gravy.

Prep time: 25 minutes
Time on stove: 50 minutes
Time in Wonderbag: 5 - 8 hours
Time saved on stove: 3 hours

Cider glazed Gammon with Apple cinnamon sauce (serves 6 – 8)

·         1.2kg – 1.5kg boneless smoked gammon joint
·         500ml cider Or sparkling apple juice
·         1 litre cloudy apple juice
·         5 green apples, peeled, cored and cut into rough chunks (these will form part of your sauce)
·         1 large onion, peeled and cut in quarters
·         2 pieces cinnamon stick
·         15ml coarsely crushed coriander seeds
·         5ml black pepper
·         For the glaze and sauce
·         15ml demerara sugar
·         2,5ml paprika
·         15ml cornflour


1.      Place the gammon along with all the other gammon ingredients (except the glaze ingredients) in a medium pot.
2.      The liquid should cover the meat; if not, add a little water to just cover. Bring to the boil, then reduce the heat to low and simmer gently, covered with a lid, for 40 minutes.
3.       Place the pot on a mat or cloth in a sealed Wonderbag for 5 – 6 hours
4.       Remove the gammon from its cooking stock, transfer to a small roasting tin.
5.   Pour off ¾ of the liquid, blend the apples and leave the sauce to reduce until of a medium thick consistency. Adjust seasoning. This is served with the gammon glazing: Cut the rind from the gammon, leaving a thin layer of fat, and discard the rind. With a small sharp knife, score the fat into diamonds. Stud every third diamond with a clove. For the glaze, put a ladleful of cooking liquid into a large clean pan.
6.       Add the sugar and paprika and cook until a glaze-like consistency.
7.       Pour this over the gammon and roast for 15 minutes, until browned and caramelised. Set aside in a warm  place while you make the sauce

Serve with red cabbage and mash

Prep time: 20 minutes
Time on stove: 50 minutes
Time in Wonderbag: 5 - 6 hours
Time saved on stove: 4 hours

Steamed Christmas pudding (serves 8 – 10)

·         250ml raisins
·         250ml sultanas
·         250ml self-raising flour
·         125g butter
·         250ml fresh brown breadcrumbs (from around 4 thick slices of bread)
·         250ml light brown sugar
·         250ml pecan nuts, chopped and toasted
·         250ml chopped cherries
·         15ml grated orange rind
·         5ml ground cinnamon
·         5ml ground mixed spice
·         250ml milk
·         1 large egg


1.      Finely grate the butter.
2.      Mix all the ingredients except the milk and egg in a bowl. Once well combined, stir in the egg and milk, mix together and tip into a well-greased 1.5 litre pudding bowl.
3.      Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a large pot on a cloth.
4.       Fill with water halfway up the side of the bowl and bring to the boil.
5.      Turn down the heat to a simmer, cover the pot and steam for 50 minutes, then place the sealed pot in the Wonderbag for 4 hours.
6.      If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.

Serve with cream or custard

Prep time: 15 minutes
Time on stove: 50 minutes
Time in Wonderbag: 4 hours

Time saved on stove: 2 hours 

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