consol jar in a jar 1On the go eating just got a whole lot easier with the introduction of Consol’s Jar in a Jar. Not seen in SA before, the space-saving design of the product sets it apart, by keeping everything you want separate, together. Essentially two jars of different sizes fit one inside the other; the larger (500ml or 1L) jars accommodate a smaller (100ml) jar. The jars share a lid, which when closed, holds them securely together as a singular container, simplifying both storage and transportation.

There are plenty of meals where some of the ingredients are best kept separate until just prior to serving making Consol’s Jar in a Jar perfect for soup and croutons, pap and gravy, salad and a creamy dressing or fruit salad and yoghurt. Which means no more soggy salads and no compromise when it comes to taste or texture while eating on the run; every meal can be enjoyed as it was intended.

Not limited to food, it also has a definite place in a nursery where dummies can be stored hygienically together with the gripe water in a sterile environment. They are also ideal for storing stationery and crafting materials, as well as sprinkles, cupcake casings and other baking essentials.consol jar in a jar 2The new range will be sold individually and the frosted lids come standard in four colours: blue, green, light coral and white. The jars and lids are dishwasher safe but avoid cleaning with abrasives. They will crack if exposed to extreme heat or cold and should not therefore be stored in a freezer, nor heated in an oven or in a microwave. They are not suitable for carbonated products.

The larger 1L jars are retailing from R42.90 while the smaller 500ml option is priced from R32.90.

The Jar in a Jar is available at The Consol Shop Woodmead and Stellenbosch, as well as through various leading retailers. For more information, visit the website www.consol.co.za, or go to Facebook (Consol Glass) or Twitter (Consol_Glass), or mail sales@consol.co.za.

Consol Recipes:

COUS COUS WITH BEANS, PEA’S MINT AND FETA

Serves 4 for lunch in a 1L jar

25g couscous
4-5tbsp extra-virgin olive oil
225g fresh or frozen peas
225g fresh or frozen broad beans
4 plum tomatoes, deseeded and finely chopped
4tbsp chopped fresh mint
150g vegetarian feta, such as Cypress feta Organic feta, crumbled

 Method

  1. Put the couscous into a large bowl and gradually stir in 300ml of warm water until it is all absorbed. Leave to stand for 10-15 minutes until the grains are tender and plump. Stir in 1 tbsp of olive oil and rub the grains between your fingers to break up any lumps.
  2. Cook the broad beans and peas in boiling salted water for 4-5 minutes until just tender. Refresh under cold running water. Drain well. Remove the tough outer white skin from the broad beans.
  3. Stir the beans and peas into the couscous. Stir in the tomatoes and mint. Season the remaining olive oil and pour over the couscous, using a fork to distribute it. Stir in the feta. Spoon into the large jar and serve.

Combine your tangy balsamic vinegar and olive oil salad dressing and store in the small jar. Toss together just before eating.

COUSCOUS AND ROASTED BUTTERNUT WITH FENNEL, ROSEMARY AND CHILLI

Serves 4 for lunch served in a 1L jar

150g couscous
10g butter
400ml vegetable stock
1kg butternut, peeled and cut into 2cm chunks
2tbsp olive oil
100g cashew nuts
1tsp chilli flakes
2tsp fennel seeds
2tsp dried rosemary
80g rocket
¼tsp salt
½tsp ground black pepper

 Method:

1) Stir together the butternut, olive oil, fennel seeds, chilli, rosemary, salt and pepper and roast in a deep tray for 30 minutes at 200°C. At this point, in a separate roasting pan add cashews, toss them around in the oil, roast for another 10 minutes, and leave to cool.
2) Melt the butter in a medium sized pan, add the couscous and toast until golden, stirring frequently. Add 350ml of the stock and leave to simmer with a lid on for 5 minutes, until it has absorbed all the liquid and is just soft through. Add more of the stock if it dries out too quickly.
3) Toss the roasted butternut, couscous and rocket leaves together while still warm.

The rocket and cashews tend to lose their crunch so be sure to store these in your smaller jar. Toss together just before eating.

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