SPEK EN EIER SPAGHETTI:
.by Kos vir kampeerders met idees vir kampering on Friday, May 20, 2011 at 11:55am.
200g spaghetti
sout
250 g spekvleis
4 eiers
75 g gerasperde cheddar (¾ k)
growwe swartpeper
Kook spaghetti tot sag.
Spoel af onder lopende koue water.
Snipper spekvleis en braai tot gaar.
Voeg spaghetti by, met spekvleis en verhit stadig tot goed warm.
Klits eiers en voeg die kaas by.
Roer die eiermengsel by spaghetti.
Verhit stadig totdat eiers romerig gaar is en kaas gesmelt het en roer af en toe.
Geur na smaak met sout en swartpeper en sit dadelik voor.
HERFSPASTA:
.by Kos vir kampeerders met idees vir kampering on Tuesday, May 31, 2011 at 1:00pm.
Botterskorsie, spekvleis, bloukaas en spinasie met geroosterde dennepitte op (verkieslik) tuisgemaakte pasta. Ek braai die bestanddele altyd in 'n groot wok. Dis dan baie makliker om die pasta en spinasie deur te meng sonder om die botterskorsie pap te druk.
500 g pasta van jou keuse
1 pak (250 g) repiespek, gesnipper
500 g botterskorsieblokkies
1 pak (300 g) Engelse spinasie (baba-spinasie)v
Handvol dennepitte, liggies gerooster
Sout en swartpeper na smaak
100 g bloukaas, grof gekrummel
Kook die pasta in 'n groot pot soutwater met 'n skeut olie by tot net-net sag.
Braai intussen die spekstukkies in 'n groot pan (of wok) bros of in jou skottelbraaier buite.
Terwyl die spek braai, stoom die botterskorsieblokkies vir ongeveer 3 minute in die mikrogolf.
Haal uit die voeg by die spek in die pan.
Braai tot goudbruin en gaar.
Voeg die dennepitte by en verwyder van die hitte.
Dreineer die pasta en voeg die kokende pasta saam met die spinasieblare by die botterskorsie-en-spekmengsel.
Meng versigtig deur sodat die hitte en stoom die spinasie laat verlep.
Voeg laaste die bloukaas by en geur met sout en peper.
Sit dadelik voor.
Genoeg vir ses mense.
LITSIGE PASTA IN EEN POTJIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:30am.
Vinnige kampkos wat binne 20 minute met 1 pot gemaak word op 'n gasstofie.
1 pak pasta
1 blik tamatie-en-uiesmoor
1 blik boeliebief
1 blik 'sweetcorn'
Kook pasta, dreineer en gooi terug in pot.
Meng 3 blikkies daarby in en verhit totdat gereg warm genoeg is.
Bedien dadelik.
SPAGHETTI ALA TILLA:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:34am
Nog 'n heerlike pastagereg wat met min moeite gemaak kan word met 'n kamp.
1 pak spaghetti
250 g gesnipperde spek
1 ui, fyn gesny
1 blik sampioenroomsop
'Stir fry' groente (opsioneel)
Gerasperde kaas (opsioneel)
Kook pasta en dreineer.
Braai spek, uie en 'stir fry' groente saam in pan.
Meng pasta, spekmengsel en sop (ander sop van jou keuse, selfs 'n pakkie sop aangemaak met water of melk, kan ook gebruik word).
Strooi kaas oor en bedien.
4 - 6 porsies.
PIETIE SE LASAGNEPOT:
by Kos vir kampeerders met idees vir kampering on Monday, May 16, 2011 at 11:01am
Ek het dié resep by my broer geleer. Begin vroegmiddag al – hoe langer die maalvleis prut, hoe lekkerder is jou pot.
50 ml olie
1 kg maalvleis
2 uie, fyngekap
3 knoffelhuisies, gekneus
2 blikke gekapte tamaties
100 g tamatiepasta
30 ml Worcestersous
30 ml blatjang
sout en varsgemaalde swartpeper
’n groot hand vol vars kruie, gekap
sowat tien lasagnevelle
VIR DIE WITSOUS:
100 g botter
80 ml meel
3 koppies melk
1 koppie cheddar, gerasper
1 koppie mozzarella, gerasper
Verhit die olie in ’n platboompot en braai die uie en knoffel sag.
Voeg dan die maalvleis by en braai dit amper gaar.
Gooi die tamatie, tamatiepasta, Worcestersous, blatjang, kruie, sout en peper by.
Roer dit goed en laat prut vir sowat drie ure (of minstens vir ’n uur, as die honger druk).
Verhit die botter en roer die meel by totdat die sous begin dik word.
Gooi die melk by en hou aan met roer totdat die sous glad en deurgekook is.
Skep die maalvleis uit, giet ’n dun lagie witsous in die bodem van die pot, bedek die witsous met lasagnevelle, gevolg deur ’n laag maalvleis.
Herhaal die lae totdat al die bestanddele gebruik is.
Sprinkel die kaas bo-oor, sit die deksel op en laat dit oor lae hitte prut vir sowat ’n uur.
Jy kan ook ’n bietjie sampioene, gestoomde spinasieblare en ’n skeutjie sjerrie by die vleismengsel voeg.
VIETNAMESE VEGETARIAN FRIED NOODLES:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 2:06pm
1/2 pound uncooked rice vermicelli
2 tablespoons vegetable oil
1 clove garlic, chopped
1 onion, sliced
2 to 3 small red chiles, seeded and shredded
1 carrot, thinly shredded
1/2 pound bean sprouts
Salt and freshly ground black pepper (to taste)
2 tablespoons soy sauce
Shredded green onion (for garnish)
Soak vermicelli in hot water five minutes. Drain and cut into short lengths.
Set aside.
Heat oil in a wok or frying pan and stir-fry garlic and onion 1 minute or until softened.
Add the chiles and carrot shreds and cook, stirring, two minutes.
Add the bean sprouts, salt and pepper. Blend well and stir-fry two minutes.
Add the rice vermicelli with the soy sauce, mix and toss, then cook two to three minutes.
Garnish with shredded green onion and serve at once.
Makes 4 servings
CREAMY CHICKEN AND BACON PASTA: [KNORR RECIPES]
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 22, 2011 at 1:30pm.
Fried chicken and bacon make this quick pasta meal a firm favourite with children.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 15 mins
• 15 ml oil
• 1 onion, chopped
• 200 g bacon, sliced
• 400 g chicken breast, sliced
• 1 box Knorr Chicken Mate Lotsa Cheese
• 600 ml hot water
• 250 ml milk
In a large saucepan, brown the onion, chicken and bacon in oil.
Add the sachet of seasoning spice blend, 600 ml hot water and 200 ml cold milk.
Add the uncooked pasta,bring to the boil, stirring occasionally.
Reduce heat and simmer for 10-12 min or until the pasta is cooked.
PASTA EN MAALVLEIS: [soos Mince Mate] [ANNELIZE]
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:39pm.
(Lekker saam met 'n volgraanbroodjie en vars blareslaai.)
500 g maalvleis
1 blikkie tamatie en uiesmoor
1 pakkie soppoeier (bruin uie werk lekker)
half pak rou pasta (macaroni, skulpies, wieletjies, of wat die kinders die meeste van sal hou).
2 tot 3 koppies kookwater
Braai die maalvleis tot gaar, gooi die soppoeier bo-oor en roer.
Gooi die blikkie tamatie en uiesmoor bo-oor en roer.
Gooi die pasta bo-op en dan die kookwater, eers net 2 koppies.
Sit die deksel op en wag so 15 min.
Die mengsel moet prut en nie te vinnig kook nie anders brand die vleis aan die onderkant.
Haal deksel af en roer die pasta tussen die vleis in.
Nou behoort mens te sien of nog kookwater nodig is om die pasta sag gekook te kry. Indien nodig gooi dan nog kookwater by en moenie die deksel terugsit nie.
Na so 5 min behoort alles gaar te wees.
As mens van baie sout in kos hou sal dit nodig wees om nog sout by te gooi,maar ek het gevind dat die soppoeier dit genoeg geur vir ons smaak.
'n Bietjie chutney bo-oor het ook nog niemand skade gedoen nie.
SPAGHETTI MET SPINASIE:
by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:37pm.
500 g spaghetti
2 groot uie, fyn gekap
60 ml olyfolie
500 g spinasie
sout
fyn neutmuskaat
Kook die pasta volgens die aanwysings tot sag, dreineer dit en hou dit warm.
Soteer die ui in die olie.
Was die spinasie, sny die ribbes uit en snipper dit fyn.
Voeg die spinasie by die uie en roerbraai dit net tot sag.
Geur die spinasie na smaak met die sout en n bietjie neutmuskaat.
Roer die spinasie by die pasta en sit dit warm voor.
ONE POT PASTA:
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 20, 2011 at 1:18pm.
4 cups water
2 cups tortellini
2 tablespoons dried, minced onion
2 tablespoons crushed, red pepper flakes
1/2 teaspoon salt
1 (2.4ounce) package tomato-with-basil soup mix
1 teaspoon oregano, dried
1 teaspoon dried minced garlic
1/2 cup grated Parmesan cheese
3/4 teaspoon ground red pepper
Boil 4 cups water in a Dutch oven.
Add pasta, onion, red pepper flakes, and salt.
Let cook for 10 minutes (or until tender).
Add soup mix, oregano, and garlic.
Let cook for 5 minutes.
Stir in cheese and ground red pepper.
NOODLE & CHICKEN POT:
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 20, 2011 at 1:26pm.
This delicious pot is so filling that it can be served on it’s own. However, if so desired, a lovely tossed salad can be served along-side the pot. he food. The pot can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce. It’s enough for 4 to 6 people and a # 3 pot is recommended.
8 Chicken breasts ‘dye’
15ml Parsley, finely chopped
Salt & pepper to taste
10ml Mixed herbs
30ml Cooking oil
500ml Uncooked shell noodles
2 Celery sticks, chopped
5 ml Ground black pepper
2 Tomatoes, sliced
3ml Dried rosemary
1 Green-pepper, cut lengthwise
250ml Dry white wine
250g Whole button mushrooms
250ml Grated cheddar cheese
250ml onion grass, chopped
Spice the chicken with the salt and pepper.
Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all.
Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients. Cover with the lid and allow to simmer for about 1 hour.
Sprinkle the cheese over and allow to simmer for a final 20 minutes.
HOMEMADE PASTA - LASAGNE SHEETS: [4 BESTANDDELE - MAKLIKER KAN DIT NIE WEES NIE]
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:53pm
■400g flour
■3 eggs
■2 egg yolks
■1 teaspoon extra virgin olive oil
■salt and pepper
1.Place all ingredients in a mixing bowl.
2.Combine using dough hook until the dough is formed.
3.Scatter a little extra flour onto your work surface.
4.Roll out dough with rolling pin being careful to make sure the dough is even all over, so it cookes at the same rate.
5.Cut into wide strips for your lasagne.
6.Pre-cook the lasagne sheets for 3 minutes in salted boiling water before using to make the lasagne of your choice.
This mixture can be frozen for up to 6 weeks. Simply roll into a ball and wrap in clingwrap.
KLEURVOLLE PASTA GEREG:
150 g wortels, gekap
150 g seldery, gekap
150 g uie, gekap
2 knoffelhuisies, fyn gekerf
30 ml olyfolie
280 g kort spaghetti
560 ml tamatiesap
560 ml groenteaftreksel
90 g groen olywe
Braai die groente en die knoffel in die olie oor medium hitte vir ongeveer 5 minute. Geur met sout en peper en voeg die pasta by. Meng die tamatiesap en die aftreksel en gooi die helfte in die pot. Bring tot kookpunt en laat dit prut vir 20 minute lank. Terwyl dit prut, voeg die oorblywende sap by, bietjie vir bietjie. Voeg die olywe by en geur met sout en peper. Kan in 'n potjie buite gemaak word.
OOSTERSE NOEDELS:
Die doel van hierdie resep was om iets smaaklik voor te sit wat vinnig voorberei.
Kook ’n pakkie noedels volgens die aanwysings op die pakkie. Dreineer.
Intussen verhit en meng jy 4 eetlepels grondboontjiebotter in ’n souspan saam met 4 eetlepels sojasous en ’n fyngekapte rissie.
Sodra dit ’n sous begin vorm sit jy ’n pakkie gesnyde sampioene by. Maak die sampioene gaar na smaak, sekere soorte kan jy selfs rou hou.
Strooi sesamesaad oor die sampioene, meng met die noedels en bedien.
Hierdie resep is genoeg vir 4 persone.
MOSSEL PASTA:– [Gerbrecht vd Vyver]
1 pak pasta van jou keuse
1 pakkie spek
2 blikkies gerookte mossels
1 blikkie tamatie en uie smoor
knoffel
witsous of kaassous (sommer die kitspakkies of nog beter maak jou eie)
gerasperde kaas
Kook die pasta volgens die aanwysings. Intussen braai die spek tot lekker bros, voeg knoffel by en braai 1 min. Gooi tamatie en uie smoor by. Dreineer olie van gerookte mossels en voeg mossels ook by. Laat prut tot warm – sowat 1 min. Geur met peper.
Dreineer gaar pasta en vorm lae met pasta en mengsel in ‘n oondvaste bak. Gooi die witsous/kaassous oor die gereg en sprinkel gerasperde kaas bo-oor. Bak in oond tot kaas gesmelt is. Sit voor met mengelslaai en lekker vars brood.
VINNIGE PASTA MET ROOM EN SPEK:
1 ui
1 pakkie spek gesnipper
1 Groen en rooi peppers in repies gesny
1 pak sampioene in skyfies gesny
Bietjie olie
Gemengde kruie
1 bakkie room
Braai alles behalwe die room saam tot gaar.
Gooi die room by en laat ‘n bietjie kook tot die sous dik word.
Eet saam met pasta.
Jy kan ook bietjie gerasperde kaas hieroor gooi.
PASTA ARRABBIATA: [uit MAAK 'N LAS]
(6 porsies)
Die woord arrabiata dui aan dat dit brand. Hierdie is dus 'n pastagereg met 'n byt.
60 ml (4 e) olyfolie
15 ml (1 e) gekapte knoffel
4 bird eye- gedroogde brandrissies, fyn gekap of 2 vars rooi brandrissies, gekap
2 x 410 g gekapte tamaties met origanum en basielkruid (2 blikke)
125 ml (1/2 k) vars, gekapte pietersielle
sout en varsgemaalde swartpeper na smaak
500 g penne-pasta of spaghetti
Metode:
Verhit die olyfolie in 'n pan oor matige hitte. Voeg die knoffel in fyngekapte brandrissies by en roerbraai dit totdat die knoffel begin verkleur. Voeg die tamaties en pietersielle by. Druk die tamaties fyn en geur dit met sout en peper na smaak. Laat prut dit oor lae hitte - 1 uur lank of totdat die sous verdik. Roer dit gereeld. Verhit 2 liter water, waarby 5 ml (1 t) sout gevoeg is, tot kookpunt in 'n kastrol. Voeg die penne of spaghetti by en laat kook dit 10 minute lank. Roer dit gereeld. Dreineer die pasta en skep dit terug in die kastrol. Skep die tamatiemengsel oor en meng dit deeglik. Skep dit in 'n opdienbak en geniet.
Wenk:
Gedroogde brandrissies is sterk, indien die kinders saameet, kan die monde brand. Ek waarsku net.!
COWBOY PASTA:
Hierdie gereg kan binne 30 minute voorberei word en is ideaal as al die vleis al op is.
• 2 kg Pasta
• 4 teelepels sout (vir pasta)
• 5 blikkies boeliebief (in klein blokkies gesny)
• 3 blikkies tamatie-en-uiesmoor
• 3 blikkies pitmielies of geroomde suikermielies
• 4 uie en groen rissie in repies gesny (opsioneel - braai apart in olie)
• sout, peper en ander smaakmiddels
Kook pasta gaar. Voeg alles daarby in en laat deurwarm word vir nog 15 minute. Bedien dadelik.
SPAGHETTI CARBONARA:
10ml olyfolie
1 knoffelhuisie, geskil
250g streepspek, in repies gesny
375g spaghetti
2 eiers
2 eiergele
60ml gerasperde parmesaankaas
sout en varsgemaalde swartpeper
Verhit olyfolie en knoffel in 'n pan. Voeg spek by en soteer tot goudbruin en bros, ongeveer 5-10 minute. Verwyder die knoffel. Gebruik 'n groot mengbak en klits die eiers, eiergele en parmesaankaas liggies saam. Geur met sout en peper. Kook intussen die spaghetti volgens die aanwysings op die pakkie. Dreineer en gooi 100ml van die kookwater by die eiermengsel. Voeg die spek met olie en al by die eiermengsel en meng. Roer laastens die spaghetti in en bedien onmiddelik, met ekstra parmesaankaas indien verkies.
PASTA MET HOENDERLEWERS:
500g noedels van jou keuse
SOUS
2 x 250g bevrore hoenderlewers,ontdooi
60ml botter
125g streepspekvleis, swoerd verwyder en fyngekap
1 ui, fyngekap
15ml gedroogte salie
250g sampioene, in skywe
45ml sjerrie of brandewyn
15ml koekmeelblom
310ml hoenderaftreksel
sout en varsgemaalde swartpeper
Was en sny die hoenderlewers in kwarte. Plaas eenkant. Verhit botter in swaarboompan, braai ui en spek daarin vir sowat 5 minute of totdat ui sag is en die spek gaar. Roer af en toe. Voeg die salie by en roerbraai 'n verdere minuut. Voeg die sampioene by en kook oor matige hitte vir 3-4 minute. Roer voortdurend. Voeg hoenderlewers by en laat kook totdat dit begin verkleur. Voeg sjerrie of brandewyn by en kook verdere 2 minute. Roer die meel by en voeg die hoenderaftreksel geleidelik by, terwyl voortdurend geroer word. Sodra gereg begin kook, bedek en laat 'n verdere 5 minute saggies prut. Geur met sout en peper na smaak. Kook die pasta in kokende soutwater tot al dente. (Die pasta moet nog ferm wees as jy dit byt, en nie sag en pap nie). Dreineer. Skep hoenderlewersous oor pasta en sit voor.
WENK
Om 'n romerige sous te verkry, kan die hoenderaftreksel met room vervang word.
SPAGHETTI MET SPINASIE EN FETAKAAS:
300-400g spaghetti
500g vars spinasie
15ml olyfolie
1 ui, fyn gekap
4 knoffelhuisies, gekneus
125ml natuurlike jogurt of room
200g fetakaas, in 1 cm blokkies gesny
30ml gekapte vars kruie
sout en varsgemaalde swartpeper ...
Kook die pasta in vinnig kokende soutwater vir sowat 8-10 minute of tot al dente. Dreineer. Spoel intussen die spinasie goed af in koue soutwater, plaas dit nat in 'n groot pot, sit die deksel op en stoom dit oor matige hitte tot net sag sonder om enige vloeistof by te voeg. Haal dit uit, sny die harde stingeldele uit en snipper die res van die blare fyn. Verhit die olie in 'n swaarboompan en soteer die ui en knoffel, tot sag en deurskynend. Voeg die spinasie en jogurt of room by en verhit tot deurwarm. Meng die gaar, warm pasta en spinasiemengsel liggies deur. Geur na smaak. Skep in opdienskottel, sprinkel fetakaas en kruie oor. Sit dadelik met 'n tamatieslaai voor.
“SWEET & SPICY-NOEDEL” :
500 g noedels
1 greenpeper (blokkies)
1 blik gedreineerde appelkooshalwes in blokkies gesny
“Sweet & Spicy” sous van Knorr
{ Berei noedels volgens aanwysings op pak
{ Meng greenpeper, appelkoos stukkies en sous by noedels
Eet warm of koud, as slaai of bykos.
CRAB ALFREDO:
1/2 cup chopped onions
1 cup sour cream fat free
1 can Cream of Mushroom soup 98% fat free
1/2 cup skim milk
1/2 tsp garlic powder
1/4 tsp pepper
2 -8 oz pkg crab meat flaked [or crab sticks cut in bite size rings]
1/4 cup parmesan cheese
2 tbl parsley dried
Directions
Spray skillet with butter flavored spay. Saute onion until tender. Whisk in sour cream, Parmesan cheese, soup, milk, garlic powder and pepper until blended. Cook and stir until heated through (do not boil).Stir in crab; heat through. Serve over pasta of your choice.
Number of Servings: 4
PASTA MET HOENDER EN ROOM: (4 porsies)
Skroefnoedels (250 g)
45 ml olyfolie
45 g botter
4 hoenderborsfilette (repies gesny)
sout en peper
1 bossie sprietuie met stingels (gekap)
1 klein brandrissie (pitte verwyder en gekap)
1 knoffelhuisie (gekneus)
1 soetrissie (repies gesny)
250 g sampioene (skyfies gesny)
2 ml gemengde kruie
250 ml room
Kook pasta en hou warm. Berei sous terwyl pasta kook.
Verhit 30 ml elk botter en olie en roerbraai hoenderrepies paar op 'n keer tot goudbruin en gaar. Haal uit, geur met sout en peper en hou warm.
Voeg orige olie en botter in pan en soteer sprietuie, brandrissie, knoffel en soetrissie tot sag. Voeg sampioene by en roerbraai tot vloeistof ingedamp het. Plaas hoender terug in pan.
Geur na smaak. Giet room oor en laat vinnig kook tot verdik.
Gooi oor pasta en sit voor met brood en slaai.
TAMATIE EN CHILLIE PASTARYS: [All Gold]
Bestanddele
10 ml Sout
500 g Pasta Rys
30 ml Olyfolie
1 Ui gekap
250 g Bruin Sampioene grof gekap
405 g Pak All Gold Pasta Pronta Arrabiata
250 ml Room
5 ml Organum
Sout en Peper na smaak
Tabasco na smaak
40 g Parmesaanse Kaas
Vars gekapte Pietersielie
Metode
Gooi water, hoeveelheid volgens Pasta Pronto pakkie, in pot en bring tot kookpunt.
Voeg Sout en Pasta rys by en kook vir 8 na 10 minute.
Pasta rys moet sag maar tog ferm wees.
Dreineer en hou warm.
Verhit olyf olie en braai ui daarin tot sag.
Voeg sampioene by en braai saam met ui tot goudkleurig.
Voeg Pasta Pronto, room en Organum by.
Laat vir 2 minute stadig kook oor lae hitte, ror gedurig.
Gooi sout, peper en tabasco na smaak by.
Skep sous oor Pasta Rys.
Sprinkel parmesaan kaas en pietersielie oor.
Wenk
Pasta en Sous kan ook saam met kaas gemeng word.
Sprinkel Pietersielie oor.
SEEKOS EN PASTAGEREG:
Gemengde seekos, hoeveelheid afhangend van hoeveel persone.
Visspeserye - genoeg!
Thai speserye
knoffel
sout en peper
tobascosous (ops, of iets anders, tobascosous ongelooflik duur)
pietersielie
"Spring onions"
uie
tamatie
sjerrie
room
pasta
Braai uie, tamatie, pietersielie, sampioene en seekosmengsel saam, roeg gedurig.
Voeg al die geurmiddels en sjerrie by en prut so vir 'n halfuur.
Voeg room by en prut vir 5 minute.
Meng met gaar pasta of bedien net so as 'n voorgereg.
Ook lekker op rys of met kapokaartappels.
GEURIGE VERMICELLI:
250g vermicelli
3lt hoenderaftreksel [6 hoenderaftrekselblokkies opgelos in 3 lt kookwater]
2 suurlemoenskyfies
Gerasperde skil van 1 suurlemoen
100g gerasperde kaas
Voeg vermicelli by die kokende hoenderaftreksel, voeg suurlemoenskyfies en skil by en kook ongeveer vir 8 minute.
Skep in opdienbak, strooi kaas oor en dien op.
PASTA BINNE MINUTE: [Deur Bernice van der Merwe]
Genoeg vir 4 mense
Bereiding: sowat 5 minute
Gaarmaaktyd: sowat 20 minute
500 g spaghetti
100-150 g salami, in stukkies gekap
1 houer (250 g) mascarpone
6 stingeluie, grof gekap
100 ml basiliepesto
sout en vars gemaalde swartpeper
handvol basilieblare
1. Kook die pasta in soutwater tot al dente, dreineer en giet terug in die kastrol.
2. Roer die res van die bestanddele behalwe die sout, peper en vars basilieblare en meng goed tot alles goed warm is.
3. Geur met sout en peper.
4. Skep die pasta in bakkies en garneer met basilieblare.
ROMERIGE PASTA MET HOENDERWORSIES EN OKKERNEUTE:
500 g pasta van jou keuse
250 g hoenderworsies (sien wenk)
30 ml botter
1 ui, dun gesny
60 ml sjerrie
250 ml vars room
125 ml melk
30 ml heelkorrelmosterd
15 ml olyfolie
1 houer kersietamaties
50 g okkerneute, gerooster en gekap
125 ml gerasperde parmesaankaas
Sout en swartpeper na smaak
Vars tiemieblaartjies
Kook die pasta in 'n groot pot vinnig kokende soutwater tot gaar, maar steeds ferm. Terwyl die pasta kook, braai die hoender-worsies in 'n pan tot gaar. Skep uit, sny in groterige stukke en hou eenkant. Verhit die botter in 'n pan en braai die ui tot sag. Voeg die sjerrie by en verhit tot kookpunt. Voeg die room by en kook verder af tot effens verdik. Voeg die melk en mosterd by en kook tot 'n romerige sous. Dreineer die pasta en voeg dit saam met die worsies by die sous. Verhit die olyfolie in 'n pan en braai die tamaties tot die skille begin oopbars. Voeg dit by die pasta saam met die okkeurneute, parmesaan, sout en peper na smaak. Sprinkel 'n paar tiemieblare oor en sit dadelik voor.
Genoeg vir ses mense.
PASTA EN MAALVLEIS: [soos mince mate]
500g maalvleis
1 blikkie tamatie en uiesmoor
1 pakkie soppoeier (bruinuiesop werk lekker)
half pak rou pasta (macaroni, skulpies, wieletjies, of waarvan die kinders die meeste hou).
2 tot 3 koppies kookwater
Metode
Braai die maalvleis tot gaar, gooi die soppoeier bo-oor en roer.
Gooi die blikkie tamatie en uiesmoor bo-oor en roer.
Gooi die pasta bo-op en dan die kookwater, eers net 2 koppies. Sit deksel op en wag so 15 min. Die mengsel moet prut en nie te vinnig kook nie anders brand die vleis aan die onderkant.
Haal deksel af en roer die pasta tussen die vleis in. Nou behoort mens te sien of nog kookwater nodig is om pasta sag gekook te kry. Indien nodig, gooi dan nog kookwater by en moenie die deksel terugsit nie. Na so 5 min behoort alles gaar te wees.
As mens nie baie van sout in kos hou nie, is dit nie nodig om sout by te gooi nie. Die soppoeier geur gewoonlik die kos genoeg.
SPAGHETTI MET SPINASIE EN FETAKAAS:
300-400g spaghetti
500g vars spinasie
15ml olyfolie
1 ui, fyn gekap
4 knoffelhuisies, gekneus
125ml natuurlike jogurt of room
200g fetakaas, in 1 cm blokkies gesny
30ml gekapte vars kruie
sout en varsgemaalde swartpeper
Kook die pasta in vinnig kokende soutwater vir sowat 8-10 minute of tot al dente. Dreineer. Spoel intussen die spinasie goed af in koue soutwater, plaas dit nat in 'n groot pot, sit die deksel op en stoom dit oor matige hitte tot net sag sonder om enige vloeistof by te voeg. Haal dit uit, sny die harde stingeldele uit en snipper die res van die blare fyn. Verhit die olie in 'n swaarboompan en soteer die ui en knoffel, tot sag en deurskynend. Voeg die spinasie en jogurt of room by en verhit tot deurwarm. Meng die gaar, warm pasta en spinasiemengsel liggies deur. Geur na smaak. Skep in opdien-skottel, sprinkel fetakaas en kruie oor.
Sit dadelik met 'n tamatieslaai voor.
TWEE MINUTENOEDEL SOETRISSIEGARNALE: [deur Aletta Lintvelt]
Wenk in plaas van die kruie kan jy ook 2 eetlepels rooi Thaise kerriepasta gebruik.
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 5 minute
As ek haastig is, gebruik ek sommer gaar, skoongemaakte garnale, maar vir ’n regte Singapoerse geur moet jy groot, rou garnale in die dop gebruik. Dit is morsig maar lekker!
Jy benodig
•2 pakkies tweeminuutnoedels
•16-20 garnale
•2 teelepels Maizena (mielieblom)
•2 eetlepels olyfolie
•2 knoffelhuisies, fyngekap (of 1 eetlepel uit ’n fles of vlokkies)
•5 cm vars gemmerwortel, gerasper (of 1 eetlepel gemmerpasta)
•2 rooi rissies, fyngekap (of 1 eetlepel droë vlokkies)
•2 eetlepels soetrissiesous
•1 koppie tamatiesap (of tamatie passata)
•1 eetlepel heuning of tamatiekonfyt
•klein hand vol vars koljanderblare, gekap
•sojasous of sout na smaak
•gemaalde swartpeper
•1 lemmetjie of suurlemoen, in skyfies gesny
Só maak jy
1.Gooi die geurselsakkie van die tweeminuutnoedels weg en maak die noedels aan volgens die aanwysings op die pakkie. Dreineer. Sorg dat jy alles afgemeet en byderhand het voor jy verder gaan. (Indien jy vars garnale in die dop gebruik, moet hulle heeltemal ontvries wees en die swart dermpie moet verwyder wees.)
2.Meng die mielieblom met ’n eetlepel of twee koue water tot ’n pasta in ’n koppie.
3.Braai nou die knoffel en al die speserye in die olie. Indien jy rou garnale gebruik, voeg dit nou by en roerbraai vir 30 sekondes oor ’n hoë hitte.
4.Voeg die soetrissiesous, tamatiesap en heuning by. Sodra dit begin kook, meng die mielieblommengsel vinnig in. Bly roer totdat die sous verdik. Indien jy gaar garnale gebruik, voeg dit nou by en laat dit deurwarm raak.
5.Verwyder van die hitte en strooi die koljanderblare oor. Geur met sojasous of sout en ’n paar draaie swartpeper saam met die noedels op die tafel of verdeel die noedels, garnale en suurlemoenskyfies tussen 4 bakkies.
SPAGHETTI BOLOGNAISE: [Chantelle Geldenhuys]
½ pak (250g) spaghetti
1 ui, gekap
15 ml margarien
500g mince
1 pakkie tamatieroomsoppoeier
37,5 ml tamatiesous
25 ml chutney
12,5 ml worcestersous
1 klein blikkie (170g) ideal melk (ek gebruik gewone melk)
250 ml koue water
gerasperde kaas
Kook die spaghetti volgens die aanwysings op die pak. Dreineer en hou eenkant warm.
Braai intussen die gekapte ui liggies in die margarien in ´n kastrol tot goudbruin. Voeg die maalvleis by en braai tot gaar.
Roer af en toe sodat die mince nie klonte vorm nie.
Meng die res van die bestanddele, behalwe die kaas, en voeg by die mince. Roer goed deur en kook nog 15 min oor lae hitte.
Sit voor op die gaar spaghetti en strooi gerasperde kaas oor die mince mengsel.
Lewer 4 - 6 porsies
PIKANTE RISSIES EN PASTA:
´n handvol neute, gekap
10 swart olywe, ontpit en opgesny
5 ingemaakte pikante rissies (peppadews), in repe gesny
´n handvol pietersielie
´n handvol basiliekruid
sout en peper
Meng alles saam terwyl jy jou jou gunsteling pasta eenkant kook. Verhit olyfolie in ´n pan wanneer die pasta klaar is en braai gekapte knoffel daarin. Skakel die plaat af voor jy die pasta en die neutmengsel bygooi. Meng alles saam.
Bedien dadelik met parmesan.
SMOKED PORK PASTA:
You can use kassler chops for the sauce, but I smoked some pork loin steaks for about 15 minutes in the small smoker.
Cut the pork in small squares, then fry some unions in olive oil, add the pork and fry some more, add two cans off chopped tomatoes and a teaspoon of dried oregano, a glass of red wine and flavor with salt and pepper.
Bring to the boil, reduce the heat and simmer for an hour, serve on top of the homemade pasta, and enjoy with a glass or two of red wine.
TUNA EN SPAGHETTI:
1 blikkie tuna, gedreineer en gevlok
1 pak spaghetti
1 rooi soetrissie, gekerf
60 ml botter
60 ml suurlemoensap
Kook die spaghetti volgens die aanwysing op die pak. Dreineer en spoel af onder lopende koue water. Vethit die botter in n pan en voeg die rissie en die suurlemoensap by. Kook dit vir 1 minuut lank oor medium hitte. Voeg die pasta by die sous en roer goed. Vou die tuna versigtig by.
JODINE SE HAASTIGE SEEKOSPASTA: [RSG]
Bestanddele
1 pakkie seekosmengsel
500g skulpie-noedels
1 ui
2 knofeltoontjies
1 eetlepel botter
1 pakkie Alfredo pastasous
sout en peper
1 eetlepel vars pietersielie
Metode
Kook die noedels.
Braai die ui en knoffel in botter, voeg die seekosmengsel by en roer tot amper gaar.
Volg die instruksies op die pakkie Alfredo en voeg dit by die seekos.
Voeg die noedels by en geur met sout en peper.
Bedien met pietersielie bo- op.
BRIAN SE BLIKSEMBYT: (PASTA MET SARDIENS) [RSG]
Bestanddele
500g skroefie-pasta
1 blik sardiens of sardyne
1 blik Chakalaka
Metode
Kook die hele pak pasta.
Maak die sardientjies fyn en voeg dit by die gekookte pasta saam met die Chakalaka.
HOENDERTAGLIATELLE:
250g tagliatelle
bietjie olie
250g sampioene, in skyfies gesny
2.5ml droë gemengde Italiaanse kruie
6 hoenderborsies, ontvel, ontbeen, in blokkies gesny
knippie droë salie
knypie sout en peper
45ml whisky
250ml cheddarkaas, gerasper
30ml parmesaankaas, fyn gerasper
30ml blatjang
250ml room
Kook pasta in borrelende soutwater met bietjie olie daarin tot net gaar. Dreineer en roer bietjie bietjie olie by, sodat pasta nie aanmekaar vassit nie. Bedek en hou eenkant. Verhit olie en soteer sampioene vir 3 minute. Voeg hoenderblokkies by en soteer tot gaar. Voeg kruie, sout en peper by en soteer nog bietjie. Voeg whisky by en laat kook sodat die alkohol kan verdamp. Roer kase, blatjang en room by. Voeg pasta by. Roer deur en laat prut met deksel op tot deurwarm. Sit dadelik voor.
Lewer 4 porsies.
NOEDELSLAAI MET TUNA/HOENDER: [Rencia Odendaal Pretorius]
½ pakkie noedels – gaar maar nie pap gekook (laat afkoel)
2 Blikkies chunky tuna (gedreineer) OF gevlokte hoender
2 wortels gerasper (grof)
1 ui fyngekap
kwart van elk – red, green, yellow pepper fyn gekap
4 hardgekookte eiers – in blokkies gesny
2 tamaties in blokkies gesny
Paar gherkins fyngekap
Blokkies kaas (cheddar)
Komkommer in blokkies gesny
Blikkie pynappelstukke/of crushed
Meng alles deurmekaar en voeg sout en gemaalde swartpeper by
Sous:
Mayonaise, melk, mosterd, chutney, bietjie kondensmelk (opsioneel) pietersielie.
Meng sous by en bewaar in die yskas.
ROMERIGE BILTONG PASTA: [HUISGENOOT] [Deur Esther Malan, Carmen Petersen en Bernice van der Merwe -Foto: David Briers]
Genoeg vir 4 mense
15 ml (1 e) olyfolie
250 g knopiesampioene
sout en vars gemaalde peper
500 ml (2 k) room
200 g nat biltong, gekerf
15 ml (1 e) vars pietersielie, gesnipper
250 g linguini-pasta
1. Verhit die olie in ’n pan en braai die sampioene ’n paar minute tot geurig. Geur met sout en peper.
2. Sit die room by en bring tot kookpunt. Verlaag die hitte en laat prut tot die sous effens verdik.
3. Sit die nat biltong en pietersielie by en roer ’n paar minute.
4. Kook die pasta in soutwater tot al dente, dreineer en meng dit by die biltongmengsel.
ROOMKAAS EN ASPERSIEPASTA: [HUISGENOOT TREFFERS]
Genoeg vir 4 persone
250g spaghetti
200g aspersies
250ml roomkaas
100ml melk
skil van 1 suurlemoen, gerasper
1 brandrissie, gekap
sout en gemaalde swartpeper
60ml parmasaankaas, gerasper
METODE:
Kook die pasta in soutwater tot al denté, dreineer en hou eenkant.
Sny die aspersies in stukke en stoom vir 3 -5 minute op hoog in mikrogolf tot sag en gaar, nie pap nie.
Verhit die roomkaas en melk in diep pan, voeg die aspersies by en geur met die suurlemoenskil, rissie en sout en peper.
Roer gaar spaghetti deur die roomkaasmengsel.
Sprinkel die parmasaankaas oor en bedien.
PASTA VAN SPINASIESTINGELS: [RADIO HOëVELD]
Ons gooi gewoonlik die wit stingels van spinasie weg maar ons voorouers het in die maar jare niks weggegooi nie. Die pasta resep is ontwikkel uit ‘n groente gereg uit.
Neem die stingels van 1 bossie Spinasie en sny fyn.
Braai die stingels nou saam met 2 gekapte uie en 250g Ontbytspek of Hoenderborsies in bietjie botter.
Waneer amper gaar roer so ‘n lepel meelbom by en braai tot bottersous dik is.
Voeg nou of room of ‘n pakkie pastasous wat aangemeek is by.
Vinnig maar lekker !
Geniet !!!
OOSTERSE NOEDELS: [VINNIG,MAKLIK EN YUMMY!]
Die doel van hierdie resep was om iets smaaklik voor te sit wat vinnig voorberei.
Kook ’n pakkie noedels volgens die aanwysings op die pakkie. Dreineer.
Intussen verhit en meng jy 4 eetlepels grondboontjiebotter in ’n souspan saam met 4 eetlepels sojasous en ’n fyngekapte rissie.
Sodra dit ’n sous begin vorm sit jy ’n pakkie gesnyde sampioene by. Maak die sampioene gaar na smaak, sekere soorte kan jy selfs rou hou.
Strooi sesamesaad oor die sampioene, meng met die noedels en bedien.
Hierdie resep is genoeg vir 4 persone.
WENK:
Jy kan die pakkies kitsnoedels ook gebruik, maar dan sal jy op 1 pakkie per persoon moet werk en as daar manne in die geselskap is dan reken ek so 2 pakkies elk vir hulle.
SPAGHETTI WITH PORK SAUSAGE IN RED WINE:
Ingredients:
350g dried spaghetti
2 Italian fresh pork sausages, remove skin and cut into small pieces
1/4 cup shallot, thinly sliced
2 garlic cloves, finely chopped
1/4 cup red wine
12 cherry tomatoes, cut into halves
2 tbsp aceto balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp sugar
salt & pepper
3 tbsp dried parsley (you can use fresh one of course)
1/2 cup grated Parmesan cheese and more to serve on table
extra virgin olive oil
Directions:
1Prepare the pork sausages, shallot, onion, lemon juice as described above.
2.In a medium pan, without oil, place the pieces of pork sausage into the pan and cook at medium high heat, keep stirring until they are cooked. Transfer the sausage onto a bowl lined with kitchen paper to absorb excess oil came out of the sausages.
3.Pour away the oil from the pan and then pour in the olive oil and heat it up. Add in the garlic and let it cook for a minute and then add in the shallots and cook for another minute. Stir from time to time.
4.Add in the red wine and balsamic vinegar and sausages into the red wine mixture, bring to boil and then add in the sugar and cherry tomatoes. Cover and let the liquid simmer at medium heat.
5.In the meantime, cook the spaghetti in a large pot of salted water as instructed by the pack until al dente.
6.When the pasta is cooked, drain the pasta and reserve a little pasta water for thinning the sauce if necessary.
7.Season the thickened sauce with salt and fresh ground pepper. Add the cooked pasta into the sauce, toss to coat the pasta with the sauce. Sprinkle the parmesan cheese and parsley, toss well and serve immediately.
8.Sprinkle more parmesan cheese when serve if desired.
Notes:
•The sauce should just be enough to coat the pasta and not runny.
•If desired, add a few drops of Tabasco.
•If you have some arugula at home, you can to toss in a small handful to it.
ANDERSTE SPAGHETTI CARBONARA: [Deur Barbara Joubert SARIE KOS]
Bestanddele
(4 porsies)
Instruksies
Sny 500 g strepiespek in klein blokkies.
Verhit 30 ml olyfolie in pan en braai spek tot bros.
Kook 1 pak (500 g) spaghetti volgens aanwysings op pak en dreineer.
Meng spek en pasta saam en hou warm eenkant.
Bring groot kastrol met water tot kookpunt en voeg 100 ml witdruiwe-asyn by.
Breek 4 eiers in kookwater en posjeer vir sowat 2 – 3 minute.
Die geel moet nog loperig wees.
Meng 200 g fyngerasperde parmesaankaas en 40 g bronkors deur pasta en geur met sout en varsgemaalde swartpeper.
Plaas geposjeerde eier op pasta en sit dadelik voor.
GNOCCHI MADE EASY:
Some of the easiest, fastest, yummiest family food… 5 minutes to make and probably fewer to eat!
Serves 4, generously
Ingredients:
4 or 5 ripe tomatoes
A handful of pine nuts, toasted
A couple of good handfuls of fresh basil, roughly chopped
Handful of capers
A couple of cloves of garlic, finely chopped
2 balls of buffalo mozzarella
Good quality olive oil
Salt and pepper
2 x 500g packs of gnocchi [te koop by Spar, Pick n Pay en Checkers]
Method:
Peel your tomatoes by cutting cross shapes on the end opposite where the stalk joins and throw them in a dish of boiled water. In the meantime, toast your pinenuts, chop your garlic and basil, roughly chop your capers and tear your mozzarella into bite-size chunks. Remove your tomatoes from the water and peel them using a paring knife and then roughly chop them into cm-square or so chunks. Place everything in a serving bowl and douse with good extra virgin. You want to leave them here all chilling out together for around ten minutes while your water boils. This will allow the flavours to marry and infuse and get all tasty, basically. Once your water is boiling, chuck in your gnocchi and wait for it to rise to the surface. This will take around two minutes and you will know it is then cooked. Using a slotted spoon, remove your gnocchi from the water and place it into your serving bowl with the other ingredients. Toss everything together and season well. Serve and devour.
VYFMINUTE GARNAAL-GNOCCHI: [Deur Aletta Lintvelt]
Vir 4
Dis ’n bietjie luuks as jy ’n klomp mense moet voer, maar dié resep het my al baiekeer op die nippertjie gered. Ek hou ’n pak gekoopte gnocchi in die vrieskas.
Jy benodig
botter of olyfolie
4-6 garnale per persoon (skoongemaak, sonder kop)
1 hand vol gnocchi per persoon (’n 250 g-pak is genoeg vir 4)
gekoopte pesto
Sit by wat jy het
•parmesaankaas, gerasper
•roomkaas of ricotta
•olywe
•kappertjiesaad (capers)
•neute
Só maak jy
1.Kry ’n potjie water aan die kook.
2.Gooi ’n paar eetlepels botter in ’n pan en braai die garnale daarin sodra dit begin borrel. As jy gaar, gekoopte garnale gebruik, is net 1 minuut nodig. Vir groter, rou garnale sal dit sowat 4 tot 5 minute neem. Onthou net dat dit ontdooi en skoongemaak moet wees.
3.Gooi die gnocchi in die kookwater terwyl die garnale braai. Dis gaar sodra dit bo dryf. Skep af en verdeel tussen die bakkies met ’n gaatjieslepel.
4.Skep ’n eetlepel pesto bo-op die pasta en verdeel die garnale tussen die bakkies.
5.Dan kyk jy maar wat jy in die yskas het – dalk ’n paar olywe en ’ skeppie geroomde kaas (maaskaas is ook reg) en ’n hand vol neute?
Bedien dit met ’n groot slaai om die maaltyd meer om die lyf te gee.
ROMERIGE BILTONGPASTA: [Deur Esther Malan, Carmen Petersen en Bernice van der Merwe -Foto: David Briers] HUISGENOOT:
Genoeg vir 4 mense
15 ml (1 e) olyfolie
250 g knopiesampioene
sout en vars gemaalde peper
500 ml (2 k) room
200 g nat biltong, gekerf [15 ml (1 e) vars pietersielie, gesnipper
250 g linguini-pasta
1. Verhit die olie in ’n pan en braai die sampioene ’n paar minute tot geurig. Geur met sout en peper.
2. Sit die room by en bring tot kookpunt. Verlaag die hitte en laat prut tot die sous effens verdik.
3. Sit die nat biltong en pietersielie by en roer ’n paar minute.
4. Kook die pasta in soutwater tot al dente, dreineer en meng dit by die biltongmengsel.
WENK:
Gebruik die fyn poeier biltong, dis goedkoper en maak geen verskil aan die gereg nie. Jy kan altyd 'n bietjie gekerfte biltong bysit as jy wil.
BUTTERNUT AND BACON PASTA: [Recipe from: Caro de Waal]
Preparation time: 10 min
Cooking time: 25 min
Ingredients
•1 small butternut
½ pack of streaky bacon
•250ml fresh cream
•2 cloves garlic
•1 small packet of spaghetti
•1 sprig rosemary
Method
Preheat the oven to 180°C.
Peel and chop the butternut into small rough blocks and place on a baking tray.
Drizzle with a little canola/vegetable oil and season.
Roast for 15 mins until just done.
Put some water on to boil for the pasta with a good shake of salt.
Slice the bacon into small strips and peel and chop the garlic.
Take the rosemary off the stalk and chop finely.
Place the pasta in the pot of boiling water.
Pan-fry the bacon until starting to crisp.
Add the butternut ,garlic, rosemary and cook for a further few minutes.
Add the cream and cook for a further 5 minutes to thicken slightly.
WENK:
Rooster die butternut sommer op die rooster buite wanneer jy kamp.
Ek hou ook daarvan om die butternut te puree, dan alles te goed te meng.
CHICKEN CACCIATORE 'PRONTO': [MICHAEL CHIARELLO]
"I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms--a perfect weeknight or 'everyday' meal." - Michael Chiarello
Servings:4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)
Ingredients
•1 (½-ounce) package dried porcini mushrooms [or fresh mushrooms]
•1 cup hot water
•2 teaspoons olive oil
•8 skinless, boneless chicken thighs (about 1 pound)
•1 teaspoon salt
•½ teaspoon freshly ground black pepper
•3 garlic cloves, minced
•3 tablespoons minced fresh parsley, divided
•3/4 cup canned crushed tomatoes
•½ cup fat-free, less-sodium chicken broth
•½ cup water
directions
Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.
Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.
GEBAKTE SPAGHETTI MET TAMATIESOUS: [SONJA JORDT – FOTO: DONNA LEWIS]
As jy dit in 'n platboompot maak, moet jy hoop die mense hou daarvan, want anders eet jy vir twee weke opgewarmde spaghetti...
Jy benodig (vir 6 mense]
• botter vir smeer
• 3 groot eetlepels elk droë broodkrummels en gerasperde parmesaankaas, gemeng
• 125 g swoerdlose spekvleis, in repies gesny
• 300 g spaghetti, gaar gekook
• 100 g botter, in blokkies gesny
• 1 ekstragroot eier, geklits
• 4 eetlepels parmesaankaas, gerasper
• sout en varsgemaalde swartpeper
• 100 g mozzarellakaas, in dun skyfies gesny
• 1 hoeveelheid Napoletanasous
Só maak jy:
1 Smeer jouself vet, mannetjie. Smeer ’n 1,5 liter-oondbak met botter en sprinkel die helfte van die gerasperde parmesaankaas-en-broodkrummels oor die bodem.
2 Jou kierangs gaan uitbraai. Braai die spekvleisrepies bros en dreineer dit op kombuispapier. Breek dit in stukkies.
3 Pasta pronto. Gooi die warm spaghetti in ’n mengbak en roer die helfte van die botter plus die eier en parmesaankaas by. Geur dit met sout en swartpeper.
4 Pak slim. Skep die helfte van die spaghetti in die oondbak en sprinkel van die botterblokkies oor. Rangskik die mozzarellakaas bo-op en sprinkel van die spekvleis oor. Skep die res van die spaghetti bo-op en versprei dit egalig met ’n lepel. Sprinkel dan die oorblywende botterblokkies oor en dan die res van die broodkrummels-en-parmesaan.
5 Warmplek toe! Sit die spaghetti in ’n oond van 180 °C en bak dit vir ongeveer ’n halfuur. Skep die warm tamatiesous bo-oor, garneer dit met vars origanum- of basilieblare en sit dit voor met broodrolletjies en kaas, asook ’n groenslaai.
WENK:
As jy kamp, kan jy die gereg in ’n platboompot maak en vir omtrent die hele kampplek kosgee (goed, goed, maklik meer as tien mense).
Gebruik ’n nr. 12-platboompot en verdriedubbel die bestanddele. Sit ’n paar ekstra kole bo-op die deksel los dit so vir ongeveer 45 minute. Skep dit dan op in borde en sit dit voor met lepels vol van die tamatiesous.
MY WENK:
Dis ook heerlik saam met klein frikkadelletjies, maak dit sommer in jou mikrogolf met klein bietjie olie en water. Dis vinnig en gerieflik.
JOGHURT STROGANOFF MET RYSPASTA: [HUISGENOOT - Foto -David Briers]
Genoeg vir 4 mense
Bereiding: sowat 20 minute
Gaarmaaktyd: sowat 30 minute
600 g varkvleisrepies
sout en vars gemaalde swartpeper
60 ml (¼ k) mielieblom
40 ml olyfolie
1 ui, grof gekap
1 knoffelhuisie, fyn gekap
250 g sampioene, in skyfies gesny
1 groen soetrissie, in repies gesny
500 ml (2 k) Griekse jogurt
250 ml (1 k) gaar pastarys
METODE:
1. Geur die varkrepies met sout en peper. Rol die repies in die mielieblom en skud die oortollige mielieblom af.
2. Verhit van die olie in ’n pan en braai die varkrepies tot bruin en gaar. Geur met sout en peper. Verwyder uit die pan en hou eenkant.
3. Verhit nog olie en braai die ui en knoffel tot goudbruin. Voeg die sampioene en soetrissie by en braai ’n paar minute. Sit die varkrepies terug en braai ’n minuut.
4. Roer die jogurt by. Verhit tot deurwarm. Sit die gaar pastarys by en geur na smaak.
PASTA EN MAALVLEIS - SOOS MINCE MATE:
500g maalvleis
1 blikkie tamatie en uiesmoor
1 pakkie soppoeier (bruinuiesop werk lekker)
half pak rou pasta (macaroni, skulpies, wieletjies, of waarvan die kinders die meeste hou).
2 tot 3 koppies kookwater
METODE:
Braai die maalvleis tot gaar, gooi die soppoeier bo-oor en roer.
Gooi die blikkie tamatie en uiesmoor bo-oor en roer.
Gooi die pasta bo-op en dan die kookwater, eers net 2 koppies. Sit deksel op en wag so 15 min. Die mengsel moet prut en nie te vinnig kook nie anders brand die vleis aan die onderkant.
Haal deksel af en roer die pasta tussen die vleis in. Nou behoort mens te sien of nog kookwater nodig is om pasta sag gekook te kry. Indien nodig, gooi dan nog kookwater by en moenie die deksel terugsit nie. Na so 5 min behoort alles gaar te wees.
As mens nie baie van sout in kos hou nie, is dit nie nodig om sout by te gooi nie. Die soppoeier geur gewoonlik die kos genoeg.
PASTA MET ASPERSIES, SPEK, NEUTE EN UIE: [1,2,3 OP DIE TAFEL]
250g vars aspersies
20g botter
15ml olyfolie
6 stingeluie, grofgekap
2 knoffelhuisies, fyngekap
250g spek, in klein blokkies gesny
Sout en peper na smaai
250g penne-pasta
50g kasjoeneute, grofgekap
Uie-marmelade
MEDTODE :
Sny ongeveer 1 cm van die onderste deel van die aspersies af en gooi weg.
Stoom aspersies gaar.
Verhit botter en olie in pan en braai die stingeluie en knoffel oor hoë hitte tot sag en gaar.
Skep uit en hou eenkant.
Gebruik dieselfde pan en braai spek tot bros en voeg die stingeluie en knoffel by.
Roer nou die aspersies by.
Geur met sout en peper en hou warm.
Kook penne tot al dente en dreineer.
Meng die aspersiemengsel by en sprinkel die neute oor.
Sit voor saam met uie-marmelade.
Lewer 2 – 4 porsies.
SMOKED PORK PASTA:
You can use kassler chops for the sauce, but I smoked some pork loin steaks for about 15 minutes in the small smoker that I have written about on my Afrikaans blog. Cut the pork in small squares, then fry some unions in o...live oil, add the pork and fry some more, add two cans off chopped tomatoes and a teaspoon of dried oregano, a glass of red wine and flavor with salt and pepper.
Bring to the boil, reduce the heat and simmer for an hour, serve on top of the homemade pasta, and enjoy with a glass or two of red wine.
KERSIETAMATIE EN PARMASAANPASTA: [1,2,3 OP DIE TAFEL]
80ml olyfolie
5 knoffelhuisies, fyngekap
750g kersietamaties [moet baie ryp wees]
Sout en varsgemaalde swartpeper
500ml basilieblare
250g spaghetti
125g spek, fyngekap
250ml gerasperde parmasaankaas
METODE:
Verhit olyfolie in pan en braai knoffel tot geurig.
Roer die tamaties by knoffel en braai tot hulle begin bars,
Geur met sout en peper.
Druk tamaties stukkend met ‘n vurk of houtlepel en verwyder van hitte.
Skeur die helfte van die basilieblare grof en roer dit by die tamatiesous in.
Hou sous warm.
Braai die spek tot bros en roer by tamatiesous.
Roer die gaar spaghetti en die parmasaankaas by die tamatiesous in.
Laat die kaas nou lekker smelt.
Geur na smaak en roer die res van die basilieblare deur die pasta.
Lewer 2 tot 4 porsies.
PASTA GORENG: [PASTA LOVERS]
Malaysian Goreng mixed with a Italian flavor for Pasta lovers. Garden Pasta cooked with olive oil, spring onions, soy sauce, red chili paste, ketchup. Perfect for light dinners.
1. Pasta or egg noodles – 3 cups, I used garden pasta.
2. Garlic Cloves – 3, crushed
3. Green chilies – 2, slit
4. Red chili paste – 2 tbl sp
5. Soy Sauce – 2 tbl sp
6. Ketchup/Tomato Sauce – 3 tbl sp
7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
8. Spring onions – 1 cup, chopped (separate the white and greens)
9. Cauliflower – 1 cup
10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
11. Salt – 1tbl sp
12. Eggs – 2 (Optional)
Cooking Procedure
1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.
2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.
3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.
Garnish with the remaining spring onions greens, ketchup and serve hot.
MOUSSAKA: [JULIE GOODMAN]
Serves 8 as main, 12-16 as part of a buffet
Prep time: 30 minutes
Cooking time: 1 hr 30 minutes
4 – 5 eggplants, cut into 1cm thick slices
salt
Vegetable oil, for frying
1 kilo lamb or beef mince
2 brown onions, finely diced
3 cloves garlic, chopped
2 teaspoons cinnamon
½ teaspoon allspice
2 tablespoons tomato paste
½ cup red wine
1 cup tomato puree/passata
Béchamel Sauce
125g butter
½ cup plain flour
3 cups milk
1 ½ cups fresh grated parmesan
HOW TO:
Salt the eggplant slices on both sides and lay between 2 layers paper towel for around 15 minutes. Wipe carefully with fresh paper towel to remove salt and liquid that has been drawn out of the eggplant. Fry in batches in vegetable oil over medium-high heat until browned; drain on paper towel.
In the same pan, add a little more oil and brown mince, breaking up lumps with a wooden spoon until crumbly and browned. Add the onion and garlic and cook for a further minute. Stir in cinnamon and allspice and cook for another minute. Add tomato paste and stir to combine. Pour in tomato puree and red wine and cook until the liquid has evaporated and the meat sauce is quite a dry mixture; around 20 minutes.
Preheat oven to 180° C /160° C (fan forced).
Melt butter in a medium saucepan and stir in flour. Cook, stirring, for 2-3 minutes until thick, smooth and coming away from the sides of the pan. (This is called a roux.) Add a little of the milk and stir quickly; the mixture will form a dough immediately. Keep stirring and adding milk a little at a time. Once all the milk is added, stir (using a wire whisk if there are any lumps) and allow the sauce to thicken and the flour to fully cook. Stir in 1 cup parmesan. Taste and add salt if required.
To assemble, place a layer of eggplant slices into the base of a 24x36cm baking dish. Top with half the meat mixture. Repeat with eggplant and sauce and finish with a layer of eggplant slices. Pour over the béchamel sauce and sprinkle with remaining cheese. Bake for 30 minutes or until golden brown on top.
MY WENKE:
Kan in platboompot gemaak word soos met 'n potbrood, kole op die deksel of in jou Buksie-oondjie.
Jy kan dit ook in jou mikrogolf maak.
CHILI TUNA PASTA:
Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes
500g dried spaghetti
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 brown onions, finely chopped
2 tablespoons tomato paste
2 x 400g tins chopped tomatoes
½ teaspoon dried ground oregano
¼ teaspoon ground dried chilli [or sweet chili sauce]
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sugar
1 x 425g tin of tuna in oil, drained
METHOD:
Cook pasta in a large saucepan of boiling salted water according to packet instructions; drain and set aside.
Meanwhile, heat oil in a large frying pan over medium low heat and add garlic and onion. Cook gently for 4-5 minutes or until softened and transparent. Stir in tomato paste and cook a further 2 minutes, then add tinned tomatoes, oregano, chilli, salt, pepper and sugar. Simmer sauce for 5 minutes or until it thickens slightly.
Using a stick blender, puree sauce until smooth and adjust seasoning to taste. Add tuna and stir gently until warmed through. Toss through spaghetti, making sure it is thoroughly coated. Serve immediately in warmed pasta bowls.
Cook’s tips:
Pasta gets cold very quickly, so I recommend warming the bowls before serving.
As with all chilli dishes, adjust the amount to suit your own taste.
WALK AWAY BAKED SPAGHETTI:
Servings: 4-6
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy
1 lb browned and seasoned ground Beef (Italian sausage can be substituted)
3/4 lb.spaghetti, cooked
1 jar (approx 15 oz) of your favorite pasta sauce
2 cups Mozzarella Cheese, grated
METHOD:
Preheat oven to 350 degrees.
In a large sauce pan, simmer meat and tomato sauce together. Toss the cooked noodles in the sauce.
To Assemble: Spray a casserole dish with non stick cooking spray. Spoon half of the noodle mixture into the dish. Pack it down lightly and sprinkle on half of the cheese. Add the other half of the spaghetti, pack down lightly and top with the rest of the cheese. Bake for approximately 15-20 minutes or until the cheese is bubbly. Serve with a green salad and crusty garlic bread.
WENK:
Maak in jou Buksie-oond of in jou swartplatboompan, sit kooltjies op die deksel en hou maar die spulletjie dop dat dit nie brand nie, tensy jy dit oor matige kole doen of bo-op die rooster.
TORTELLINI WITH PEPPERS AND NUT SAUCE: [FAST SIMPLE BUDGET FOOD]
Ingredients:
1 bag tortellini with cheese filling, 150 grams mixed nuts, 1 garlic clove, thyme, parsley, 1 red pepper, 1 yellow pepper, 100 ml cream, 75 grams grated mature cheese, salt,
Number of persons: 3
HOW TO:
Cook the tortellini in boiling water with a little salt al dente.
Bake in a little oil 150 grams mixed nuts with 1 finely chopped garlic clove, thyme and parsley a few minutes.
Add 1 diced red pepper and 1 diced yellow pepper.
Stir a minute or 2 on high heat and lower the heat and leave it on for about 10 minutes.
Stir occasionally.
Add 100 ml cream, the tortellini and 75 grams grated mature cheese.
Let the cheese melt and serve.
Enjoy!
TAGLIATELLE WITH BEANS, MUSHROOMS AND TOMATO CHILLI SAUCE: [FAST SIMPLE BUDGET FOOD]
Ingredients:
tagliatelle, 200 grams beans, 250 grams mushrooms, 1 onion, 1 tin tomato puree, 4 tablespoons chilli sauce, 1 tablespoon tomato ketchup, 1/2 cube beef stock, water,
Number of persons: 3
HOW TO:
Boil the tagiatelle in boiling water with salt.
Put in the steam basket of the VitaCuisine 200 grams broken beans.
Put in the rice bowl 250 grams sliced mushrooms and 1 chopped onion.
Mix in a boil 1 tin tomato puree, 4 tablespoons chilli sauce, 1 tablespoon tomato ketchup, 1/2 crumbled beef stock cube and water.
Pour this sauce by the mushrooms and turn the VitaCuisine on for about 20 minutes.
Serve with Tagliatelle.
Enjoy!
PASTA WITH PEAS AND BACON: [FAST SIMPLE BUDGET FOOD]
Ingredients:
fusilli,
salt,
250 grams diced bacon,
1 onion,
1 garlic clove,
1 teaspoon chilli jam,
1 jar of tin peas,
2 tablespoons apple spread,
Number of persons: 3
HOW TO:
Boil the fusilli in boiling water with some salt al dente.
Bake in a hot frying pan 250 gram diced bacon until crisp.
Add 1 chopped onion, 1 finely chopped garlic clove and 1 teaspoon chilli jam and fry until the onion has softened.
Add peas and 2 tablespoons apple spread, stir it.
Lower the heat and leave to be cooked in about a minute or 5. Serve with fusilli.
ENJOY!
BAKED SPAGHETTI WITH ITALIAN SAUSAGE TART: [inspired by Budget Bytes]
Ingredients:
1 package Italian sausage, removed from casings
1 onion, diced
2 cloves garlic, minced
8oz sliced mushrooms
1 6oz can tomato paste
1 28oz diced fire-roasted tomatoes
1 Tbsp salt
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried basil
1 pinch crushed red pepper flakes
1 lb spaghetti, cooked al dente according to package directions
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
HOW TO COOK:
Brown the sausage, breaking and crumbling the meat as it cooks. Drain off any excess fat, then remove from heat and set aside.
In the same pan, add 1 Tbsp of olive oil and saute the onion over medium heat until soft and translucent. Add the garlic and cook for 1 minute or until fragrant. Remove from heat and set aside.
In the same pan, add 2 Tbsp of olive oil and saute the mushrooms over medium-high heat. Reduce the heat to medium, return the Italian sausage and onions to the pan, then add the tomato paste and canned tomatoes.
Add the salt, thyme, oregano, basil and red pepper flakes. Simmer for 10 minutes, then stir in the cooked spaghetti.
Spray a rectangular baking dish (mine's 11x14") with nonstick cooking spray. Add 1/2 of the spaghetti mixture to the pan, then evenly top with the ricotta. Add the remaining spaghetti, then top with the Parmesan and mozzarella cheese.
Bake in a 350° oven for 30 minutes, then let rest about 10 minutes before slicing and serving.
LAZY LASAGNA: [QUICK AND EASY]
- this is a loosey goosey recipe, do as you like!
12 ounce wide egg noodles
1 pound ricotta
1 egg
1 hand full Parmesan cheese
1/2 tsp kosher salt
2 cups mozzarella cheese
3 cups favorite marinara sauce
12 (8 ounce) wide-mouth mason jars or 1 9×13 inch baking dish
HOW TO COOK:
Boil noodles according to package directions. Drain and add back to the pot. Mix in 2 cups of sauce. In a bowl mix together ricotta, egg, Parmesan cheese, salt, and mozzarella. Fold cheese mixture gently into the noodles, do not over stir. Place in greased jars or baking dish and top with the remaining sauce, and sprinkle with more Parmesan cheese. Bake in 350 degree oven for 35 minutes.
Note- This is also good with cooked ground beef or sausage thrown in, or even some veggies. Oh and the throwing is a must.
RIGATONI MIXED POT: [ALL PASTA]
Our meat-loving friends can't get enough of this dish that's chock-full of beef, sausage and chicken. And neither can all those pasta lovers!
Serves: 6
Cooking Time: 2 hr 20 min
What You'll Need:
1kg ground beef
1kg hot Italian sausage, cut into 3-inch pieces
4 bone-in split chicken breasts
2 (28-ounce) jars spaghetti sauce
1kg rigatoni pasta
What To Do:
1.In a large soup pot, brown ground beef and sausage over medium-high heat. Drain off excess liquid and add chicken and spaghetti sauce; bring to a boil. Reduce heat to low cover and simmer 2 hours, or until chicken is completely cooked and tender.
2.Cook rigatoni pasta according to package directions and drain.
3.Place hot rigatoni in a large serving bowl and spoon sauce and meats over top. Toss lightly and serve.
Notes
We usually remove the chicken from the pot, then toss the meats and sauce with the rigatoni to make sure the pasta is well coated. Then we just place the chicken on top and serve.
MARMITE SPAGHETTI: [NIGELLA LAWSON]
HIERDIE IS VINNIG EN HEERLIK....KIDS SAL DIE LOVE!
Ingredients
(Serves 4-6)
Credit: Recipe from Nigella Kitchen
375g dried spaghetti
50g unsalted butter
1 tsp Marmite, to taste
freshly grated parmesan, to serve
Directions
1. Cook the spaghetti in plenty of boiling, salted water, according to the packet instructions.
2. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and one tablespoon of the pasta water, mixing thoroughly to dissolve.
3. Reserve half a cup of the pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little of the reserved pasta water to amalgamate if required. Serve with plenty of grated parmesan.
Cooking Note
1. When cooking for one, I adapted the above original recipe by using 1 serving (80g) of spaghetti with a small knob of butter, 1/2 tsp Marmite and 1 tbsp reserved pasta water.
MY WENK VIR VARIASIES:
Gebruik pakkies sop soos hoender en groente, ens.
Maak dit op dieselfde manier as bo beskryf vir 'n ander vinnige dis.
Laat dan net die marmite uit as jy wil, want anders kan dit te sout word.
Hou 'n bakkie gekookte spaghetti in die yskas, sal tot 3 dae vars bly en dan het jy net nodig om die sous te maak, gooi die spaghetti daarby en maak dit goed warm.
Kan ook net vinnig gesnyde sampioene braai, by die sous in roer en strooi gerasperde kaas oor voor bediening.
2 MINUTE NOODLE CORN PANCAKES: [By bluemoon downunder -
Photo by I'mPat]
Most kids love 2-minute noodles and corn fritters so in this recipe, adapted from a recipe on the Simply Great Recipes website, the two have bee ...
INGREDIENTS:
Servings: 18
85 g flavoured Maggi 2-minute noodles
2 eggs, beaten
½ cup plain flour
½ teaspoon baking powder
310 g corn kernels, drained
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
½ cup milk
oil (for cooking)
DIRECTIONS:
Lightly break the noodles into a bowl, pour over boiling water to cover and allow to stand for 5 minutes, drain noodles into a colander and return to the bowl.
Stir in the beaten eggs, flour, corn kernels, chives, parsley, flavour sachet and milk.
Heat a non stick pan, brush with oil, and drop spoonfuls of the mixture into the pan and cook until golden, turn over and cook until set.
ASPARAGUS CARBONARA: [25 GRILLING RECIPES]
Ingredients:
1 serving penne
4 slices bacon (chopped)
1 handful asparagus
1 clove garlic (chopped)
pepper to taste
1 egg yolk
1 tablespoon heavy cream
1/4 cup pecorino romano
1 tablespoon parsley (chopped)
Directions:
1. Start cooking the penne.
2. Fry the bacon in a pan.
3. Cut the asparagus into penne shaped pieces.
4. Drain most of the fat from the pan but reserve some to cook the asparagus.
5. Add the asparagus, garlic and pepper and toss to coat in the bacon grease.
6. Mix the egg yolk, heavy cream and pecorino romano in a bowl.
7. Drain the cooked pasta reserving some of the water.
8. Add the pasta to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
AVOCADO AND GOAT CHEESE ALFREDO PASTA:
Avocado and goat cheese are a magical combination in this alfredo style pasta that will have you licking your bowl clean!
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
6 ounces linguine
1 large avocado, pureed
1/2 jalapeno (optional)
1 tablespoons cilantro
2 tablespoons lime juice (~1 lime)
1 tablespoon butter or oil
1 clove garlic, grated
1/2 cup heavy cream or milk or half and half
4 ounces goat cheese, crumbled
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
Directions
1.Cook the pasta as directed on the package.
2.Meanwhile, puree the avocado, jalapeno, cilantro and lime juice in a food processor or blender and set aside.
3.Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
4.Add the cream, goat cheese and parmesan, simmer until the cheese has melted, mix in the avocado mixture and heat to warm.
5.Remove from heat, season with salt and pepper and serve hot over the pasta garnished with more goat cheese, avocado and cilantro as desired.
Note:
The lime juice will help ensure that the avocado in the sauce does not turn brown so if you have any leftovers, they will still be good the next day.
AMERICAN CHOPSUEY WITH 2 MINUTE MAGGI NOODLES:
Serving Number:4
Cooking time20 minutes
Preparation time20 minutes
Total prep time40 minutes
INGREDIENTS:
2 packs MAGGI 2-Minute Noodles (Masala)
¾ cup Tomato Ketchup
3 cups of Carrot, Beans, Cabbage, Capsicum, Spring Onions (shredded)
1tbsp Oil
2 medium Tomatoes pureed
1½ cup water
2tbsp Cornflour
½tbsp Ajinomoto [this is a Japanese food seasoning, you can use any other kind of seasoning]
1tbsp Soya Sauce or MAGGI Liquid seasoning
1 Egg fried (Optional for garnishing)
PREPARATION STEPS:
1.Cook MAGGI Noodles in excess water without the tastemaker for 1 minute. Drain and keep aside to cool.
2.Deep fry noodles in hot oil till crisp and golden brown.
3.Sauté vegetables in oil for 4 - 5 minutes on high flame.
4.In a pan mix Tomato Ketchup, tomato puree, water, cornflour, ajinomoto, soya sauce or MAGGI Liquid seasoning and the noodle tastemakers. Bring to a boil stirring constantly and cook for 1 minute.
5.Remove from fire and mix in the sautéed vegetables.
6.Arrange the crisp noodles on a flat dish and pour the vegetables with sauce over it evenly.
7.Garnish with fried egg.
CHICKEN OR TURKEY FETTUCCINI: [EVERYTHING IN MODERATION]
You will need:
8 oz. uncooked fettuccine
½ cup chopped onion
½ cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
¼ tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half (or reg. if you're not counting your fat intake)
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
¾ cups shredded part-skim mozzarella (or reg. mozzarella)
HOW TO COOK:
Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veges are tender. Stir in milk, seasoning blend and salt. Bring to a boil.
Mix cornstarch and half and half until smooth;stir into skillet. Cook and stir for 2 min. (or until thick & bubbly);stir in Parmesan just till melted.
Stir in meat. Drain noodles;add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.
5 BESTANDDELE EN JY HET 'N MAALTYD:
Die groot fout wat ons almal maak, is om te dink dat hulle ’n spens vol kos nodig het om lekker maaltye voor te sit. Dit is glad nie die geval nie. Kyk net na hierdie heerlike 5-bestanddeel resepte.
YUMMY PASTA:
Bestanddele:
Pasta (spaghetti)
Maalvleis
2 blikkies (klein) Tamatiepuree
Knoffel
Vars Basil
Metode:
Kook die pasta vir so 10-15 minute in water en ’n spatseltjie olyfolie
Braai dan jou maalvlies. Wag tot net voordat dit gaar is en dan gooi jy ’n teelepel knoffel by. Moenie die knoffel te vroeg bygooi nie, anders brand dit. Gooi dan nou jou tamatiepuree by met bietjie water. Meng alles saam en laat dit bietjie prut. Dreineer jou pasta en gooi dan jou maalvleis mengsel by. Sny die vars Basil op en sprinkel dit oor die pasta. Jy kan ook bietjie sout bygooi vir geur.
HILLBILLY SKILLET SPAGHETTI PIE: [One Dish Wonder]
Ingredients:
1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
(3- 4 links with casings removed)
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grated mozzarella cheese
large cast iron skillet or 9 x 13 in baking dish
Directions:
Start by sauteing the onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat.
When the meat is almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe.
Once browned, stir in crushed tomatoes, water, sugar and salt.
Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
After 8 minutes, stir pasta so the noodles won’t stick together.
Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.
LINGUINE MET JONG TAMATIES:
600g Jong tamaties, heel of gehalveer
1 Eetlepel druiwepit-olie
500g Ongekookte Linguine of Penne
200g Jong spinasieblare
Olyfolie
Seesout
Varsgemaalde swartpeper
Parmesan
Vars kruie soos tiemie of basiliekruid
METODE
Plaas tamaties in oondpan. Sprinkel met druiwepit-olie. Plaas in oond teen 180˚C tot velletjies net bars. Kook pasta volgens aanwysings tot al dente. Dreineer en gooi in opdienbak. Voeg tamaties en spinasie onmiddelik by sodat spinasie effens kan gaar word en sprinkel dan met kaas voor opdiening.
Yummy en baie gesond!
RAMEN NOODLE CASSEROLE: [MR FOOD]
Prep time 15 mins
Cook time 20 mins
Total time 35 mins
Serves: 4
Ingredients
1- 1½kg ground chuck
1 medium onion , Diced
1 (14½ ounce) can diced tomatoes
3 (3 ounce) packages beef-flavor ramen noodles
3 cups water
Cheddar of mozarella cheese-to taste [slices]
Instructions
1.Brown ground beef and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes.
2.Add the water and the tomatoes and bring to a boil.
3.Then add ramen noodles and cook for about 4 minutes more.
4.Pour into a casserole dish sprayed with cooking spray, and cover with sliced cheese.
5.Bake for 15 minutes at 350° or until cheese is melted.
MY WENK:
Maak in jou platboompan, sit deksel op en laat die kaasskyfies smelt......baie lekker!
MACARONI EN KAAS VERRASSING: [DêM NICE KAROO SPICE]
1 pak skulp of elmboog noedels
30 ml egte botter
1 groot ui fyn gekap
2 knoffel huisies fyn gekap
2 koppies gerasperde belee cheddar kaas
1 koppie gerasperde belee Gouda kaas
1/2 koppie gerasperde parmesan of Romano kaas
3 Eiers goed geklits
250 ml suur room
1 koppie melk
2 T Maizina
1 E DÊM-Nice Karoo Spice
MAAK DAN SO:
Kook die macaroni vir 5 tot 7 minute tot sag.
Braai die uie en knoffel in die botter tot sag. voeg die melk en die suurroom by en laat opkook. Meng die maizina met bietjie koue melk tot n pasta en roer by. Skep van die warm mengsel by die geklitse eiers en klits goed en voeg dan nog warm mengsel by. klits baie vinnig en goed want jy wil nie he die eier moet gaar word nie. As jy n lekker gladde beslag het, gooi die eiermengsel terug by di res van die maizina melk mengsel en klits goed. Laat stadig prut. Meng al die kaas en die DÊM-Nice Karoo Spice by die mengsel behalwe die parmesaan. Voeg nou die gaar noedels by en meng goed deur. Skep in mooi opdien bak en sprinkel parmesaan en nog DÊM-Nice Karoo Spice oor. Lekker eet!
PAD THAI STIR FRY NOODLES:
Sauteed shrimp served in a sweet, salty, tangy and spicy sauce along with bean sprouts and chopped roasted peanuts that is so simple and yet so addictively good!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 tablespoon tamarind concentrate.
2 tablespoons fish sauce
2 tablespoons palm sugar
2 teaspoons chili sauce
1 serving rice noodles\
1 serving shrimp
1 shallot, chopped
2 cloves garlic, chopped
1 egg, lightly beaten
2 tablespoons roasted peanuts, chopped
1/2 cup bean sprouts
1 green onion, chopped
1/4 cup cilantro, chopped
lime wedges
Directions
1.Heat the tamarind, fish sauce, sugar and chili until the sugar is disolved.
2.Cook the noodles as directed.
3.Heat oil in a pan.
4.Add the shrimp, shallots and garlic and saute for 3 minutes.
5.Add the sauce and the noodles and mix and move to the side of the pan.
6.Add the egg, let it set a bit and then mix it into the noodles.
7.Add the peanuts and beansprouts and cook for a minute.
8.Add the green onions and cilantro and remove from heat.
PASTA GEREG MET GEMENGDE GROENTE EN BAKED BEANS: [RENCIA ODENDAAL PRETORIUS KREATIEWEKOSIDEES]
Kook pasta tot gaar
Braai uie, heel sampioene, 3 kleure peppers (grof gekap) tot sag (so 1 kop vol)
Voeg by knoffelvlokkies, sout en peper.
Voeg 500gr maalvleis by en roerbraai tot vleis net af is van pienk
Voeg so 2/3 tamaties geskil en gekap by. Kook deur.
Gooi nou 1 blikkie baked beans en 1 koppie veggie mix in en prut net tot warm
Ek het so halwe houerjie Ina Paarman’s Tomato en basil sous gehad en die bygevoeg, maar dit is opsioneel. Jy kan enige pasta sous byvoeg of jy kan sommer net nog bietjie water gemeng met tamtiesous en bietjie bladjang sodat jou beslag nie te droog is nie.
Pak nou lae, begin met die pasta, dan die maalvleismengsel, en dan het ek so 1 wieletjie feta gefrimmel en tussen die lae ingestrooi en afgeeindig met feta en gerasperde cheddar kaas.
Dit gebak in die oond by 180 C vir so half uur tot die mengsel begin borrel het.
Dit is regtig ‘n randrekker resep met die groente en bake beans –
Hierdie gereg is genoeg gewees vir 6 mense
Het dit bedien met vars broodrolletjies en mengelslaai.
PASTA WITH BILTONG AND BUTTERNUT: [SOURCE UNKNOWN]
Ingredients
1 medium-sized butternut – peeled and cut up in small cubes
125gr bacon – finely chopped
fresh thyme
1 bulb of garlic- top sliced of
1 medium onion- sliced
lemon-infused olive oil
salt/pepper to taste
500gr pasta of your choice – cooked al dente.
freshly grated parmesan cheese – about 1 cup
1 cup biltong – thinly sliced
WHAT TO DO:
To save time, I par-boiled the butternut, but this is not necessary. In an oven-proof dish, scatter the bacon pieces, topped with the butternut and onion. Add the whole garlic bulb and drizzle the whole lot with olive oil and season with salt/pepper and thyme. Roast this in a hot oven until the butternut is cooked , the bacon is crispy and the garlic is soft and yummee. For the last 2-3 minutes, scatter the sliced biltong on top and let the biltong just warm through and start to brown slightly. Drain the pasta and add the content of the oven dish to the pasta. Add the parmesan and toss lightly. Season if needed.
This pasta recipe had my family speechless. Unusual ingredients thrown together, but it just worked!!! Go ahead, give it a try.
PASTA GORENG:
Malaysian Goreng mixed with a Italian flavor for Pasta lovers. Garden Pasta cooked with olive oil, spring onions, soy sauce, red chili paste, ketchup. Perfect for light dinners.
1. Pasta or egg noodles – 3 cups
2. Garlic Cloves – 3, crushed
3. Green chilies – 2, slit
4. Red chili paste – 2 tbl sp
5. Soy Sauce – 2 tbl sp
6. Ketchup/Tomato Sauce – 3 tbl sp
7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
8. Spring onions – 1 cup, chopped (separate the white and greens)
9. Cauliflower – 1 cup
10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
11. Salt – 1tbl sp
12. Eggs – 2 (Optional)
Cooking Procedure
1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.
2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.
3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.
Garnish with the remaining spring onions greens, ketchup and serve hot.
NELMARIE SE “MOERBY” GEREG: [RADIO LAEVELD RESEPTE]
Dis nou een van daardie wenner resepte wat eintlik nie reëls het nie. Smaakmiddels kan na smaak bygevoeg word en niks keer jou om soetrissies of sampioene by te voeg nie.
Kook 2 pakkies “2 Minute Noodles” vir 5 minute tot gaar en hou eenkant.
Braai intussen 2 lekker groot gekapte Uie tot sag. Gooi nou die uie by die Noedels.
VOEG NOU BY:
3 eetlepels Blatjang
2 eetlepels Soet Rissiesous
2 blikkies Tuna
1 koppie Kaas by.
MAAK DAN SO:
Roer alles goed deurmekaar en gooi in ‘n gesmeerde oondskottel en maak mooi gelyk.
Maak nou ‘n slapkorsdeeg deur 3 eiers en ½ koppie saam te klits. Roer nou 2 hoogvol koppies koekmeel by.
Gooi die deeg oor die tert en bak vir 30 minute @ 180ºC of tot gestol.
Geniet !!!
MY WENK:
Kan in platboompan met deksel op en kooltjies bo-op deksel buite gemaak word of in jou Buksie-oond.
AVOCADO MAC AND CHEESE: [THE HUNGRY HOARDER]
5 Servings
What a great idea, using avocado to make a creamy sauce for pasta.
Ingredients:
10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded pepper jack cheese
Directions:
1.Bring salted water to a boil in a large pot.
2.Add in macaroni, stir and cook al dente, about 8-10 minutes.
3.Drain and set aside.
4.In a food processor, add garlic, avocados, lime juice, cilantro, salt and pepper.
5.Process until smooth and creamy, set aside.
6.Place butter in a small saucepan and heat over medium heat.
7.Whisk in flour to create a paste.
8.Continue to whisk while adding milk.
9.Whisk until smooth.
10.Stir with a wooden spoon until sauce starts to thicken.
11.Add in the cheese.
12.Continue to stir until cheese is melted and sauce is creamy.
13.Place macaroni in a large bowl.
14.Pour the avocado sauce over the macaroni and stir until well coated.
15.Add the cheese sauce and stir until macaroni is coated and creamy.
16.Season with additional salt and pepper, to taste.
17.Garnish with additional diced avocado chunks, if desired.
MARTIN SE WINTERBLUES MACARONI EN VLEISGEREG: [RSG - TJAILATYD]
Bedien 4 tot 6 mense
2 koppies macaroni
Handvol soetmelkkaas, gerasper
2 uie
2 huisies knoffel
Bietjie kookolie
250 g maalvleis
Gemengde gevriesde groente
Klein bakkie vars room
Paar stukkies spek
Swartpeper
Sout
Maalvleisspeserye
1 koppie biefekstrak
1 eetlepel soetrissiesous
1 eetlepel sojasous
MAAK DAN SO:
Kook macaroni tot gaar.
Braai uie, maalvleis, knoffel, spek en speserye tot bruin.
Voeg biefekstrak en gevriesde groente by en laat stadig prut vir 15 minute.
Gooi die meerderheid watermengsel af.
Vou die braaimengsel binne in die macaroni in.
Kners bietjie swartpeper bo-oor.
Meng die room en kaas in die gereg in, asook die twee souse.
Los op stoofplaat of bak in voorafverhitte oond teen 150 grade vir 8 tot 10 minute.
4 INGREDIENTS MACARONI BAKE: [Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients]
Serves 4
2 cups cooked macaroni
420g can tomato soup
250g diced ham or bacon
1 cup grated cheese
METHOD:
Place macaroni, soup and ham in a bowl and mix well before pouring into a covered dish.
Top with grated cheese and bake in a 180C oven for 20 minutes.
Optional – mix some freshly grated breadcrumbs into the cheese topping.
MY WENK:
Maak in jou platboompan oor die kole met kooltjies op die deksel.
OXTAIL AND LINGUINE: [FOOD MAYHEM.COM]
Good thing I wrote down the recipe for my Oxtail Sauce. Four people almost finished the entire pot! I served it with linguine but it would be wonderful with pappardelle or fettuccine as well.
OXTAIL SAUCE:
1 tablespoon vegetable oil
1 onion, chopped
3 slim carrots (about 7.5 oz before peeling and cutting), cut into brunoise
1 can (28 oz) crushed tomato
2 cans (14.5 oz each) diced tomato
1 can (15 oz) tomato sauce
3 1/2 pounds beef oxtails
6 cloves garlic, sliced
1 teaspoon crushed red pepper
4 dried bay leaves
pepper to taste
DIRECTIONS:
1. Heat oil in a large pot. Saute onions and carrots until partially softened.
2. Add crushed tomato, diced tomato, and tomato sauce and stir.
3. Add beef oxtails and bring to a boil.
4. Reduce to a simmer. Add garlic, crushed red pepper, bay leaves, and pepper. No salt is needed.
5. Cook for 4 hours, uncovered. Stir occasionally and watch to see if you need to add water. ( I added about 6-8 cups of water during the 4 hours.)
6. Remove bay leaves before serving.
In case you wanted to know about the rest of the meal…We started with a Tuna Pesto Croquette with a Mustard Sauce. The flavor and texture was good but most of the coating fell off while frying.
The Oxtail and Linguine was served with Broccoli Rabe sauteed with garlic and olive oil. Simple and great pairing with a rich meaty pasta.
SAMPIOEN NOEDELS: [TOKS EN TJOPS]
BESTANDDELE:
½ paket gedroogde Chinese eiernoedels
5 teelepels (25ml) olie
1 bossie sprietuie, skuins gesny
1 groot rooi soetrissie, in blokkies gesny
200g bruin sampioene, in dik skywe gesny
200g wit sampioene of portabellini, in kwarte gesny
150g baba mielies
1-2 rissies, gekap
100ml droë sjerrie
150ml groente-voorraad
50ml oester sous
1 teelepel (5ml) suiker
5 teelepels (25ml) ligte sojasous
Sout en swartpeper
50ml koljander, gekapte
METODE:
Berei noedels soos per verpakking. Dreineer die noedels.
Berei 'n warm direkte vuur.
Verhit die olie in 'n Weber Wok, voeg uie, knoffel en rissies en braai liggies.
Voeg die sampioene, koring, rissies en aftreksel en kook vir 3-4 minute.
Voeg die res van die bestanddele, roer liggies, kook vir 3 minute.
Bedien met snye swart steak, en garneer met koljander.
FUSILLI WITH MUSHROOM CHEESE SAUCE: [FAST AND EASY]
FOR 2 SERVINGS
INGREDIENTS:
fusilli,
salt,
4 chipolata sausages
1 onion,
thyme, rosemary,
250 grams mushrooms,
125 ml cream,
1 teaspoon mustard,
75 grams grated cheese,
HERE'S HOW:
Cook the fusilli in boiling salted water until al dente. Bake 4 chipolata sausages around brown in hot butter. Remove the sausages from the pan and fry in remaining butter 1 chopped onion with thyme and rosemary (to taste). Add 250 grams sliced mushrooms and stir-fry until it is tender. Cut the chipolata sausages into slices and put it back into the pan. Add 125 ml cream, 1 tablespoon mustard, 75 grams grated cheese. Let the cheese melt and serve with the mushroom-cheese mixture. Sprinkle some extra grated cheese over it. Enjoy!
TORTELLINI WITH PEPPERS AND NUT SAUCE: [FAST AND EASY]
3 people
INGREDIENTS:
1 bag tortellini with cheese filling,
150 grams mixed nuts,
1 garlic clove,
thyme,
parsley,
1 red pepper,
1 yellow pepper,
100 ml cream,
75 grams grated mature cheese, salt,
WHAT TO DO:
Cook the tortellini in boiling water with a little salt al dente. Bake in a little oil 150 grams mixed nuts with 1 finely chopped garlic clove, thyme and parsley a few minutes. Add 1 diced red pepper and 1 diced yellow pepper. Stir a minute or 2 on high heat and lower the heat and leave it on for about 10 minutes. Stir occasionally. Add 100 ml cream, the tortellini and 75 grams grated mature cheese. Let the cheese melt and serve.
Enjoy!
TAGLIATELLE WITH BEANS, MUSHROOMS AND TOMATO CHILLI SAUCE: [FAST AND EASY]
3 servings
INGREDIENTS:
tagliatelle,
200 grams beans,
250 grams mushrooms,
1 onion,
1 tin tomato puree,
4 tablespoons chilli sauce,
1 tablespoon tomato ketchup,
1/2 cube beef stock,
water,
WHAT TO DO:
Boil the tagiatelle in boiling water with salt. Put in the steam basket of the VitaCuisine 200 grams broken beans. Put in the rice bowl 250 grams sliced mushrooms and 1 chopped onion. Mix in a bowl 1 tin tomato puree, 4 tablespoons chilli sauce, 1 tablespoon tomato ketchup, 1/2 crumbled beef stock cube and water. Pour this sauce by the mushrooms and turn the VitaCuisine on for about 20 minutes.
Serve with Tagliatelle.
Enjoy!
ONE POT CHEESY FAJITA PASTA WITH BEANS, PEPPERS, ONIONS AND MUSHROOMS: [by Dawn Hutchins]
Prep Time: 10
Cook Time: 20
Classic fajita veggies, carrots, peppers and mushrooms were used in this dish, but it would be delicious with any veggie you have on hand.
INGREDIENTS: (serves 8)
1 onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 pkg fajita seasoning mix, Simply Organic
2 cups cooked dark red kidney beans
24 oz strained tomatoes
2 cups water
3 cups dry gluten free pasta
1 cup vegan shredded cheese, Dayia (or any shredded cheese you prefer)
INSTRUCTIONS:
1. Preheat a large pot over medium high heat and spray with non-stick spray. Add the onion, pepper and mushroom; cook about 5 minutes or until softened; add garlic, cook an additional minute. Stir in 1/2 pkg fajita mix and kidney beans; stir well until combined; taste and add additional seasoning as needed, up to 1 packet.
2. Add strained tomato, water and pasta. Bring to a boil, reduce heat and simmer about 7 minutes, taste sauce again and adjust seasoning as necessary.
3. Add cheese and cover with lid ajar; cook an additional 7 minutes or until pasta is al dente.
MAALVLEIS EN MACARONI: [Deur Huisgenoot]
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 20-25 minute
350 g macaroni
15 ml (1 e) olie
1 ui, fyn gekap
2 knoffelhuisies, fyn gekap
500 g maer maalvleis
sout en vars gemaalde swartpeper
2 groot tamaties, ontvel en in blokkies gesny
500 ml (2 k) gaar gemengde groente
20 ml (4 t) blatjang
40 ml (8 t) basiliepesto
3 ekstra groot eiers, geklits
250 g (1 houer) gladde maaskaas
250 ml (1 k) room
250 ml (1 k) cheddarkaas, gerasper
ekstra pesto (opsioneel)
MAAK DAN SO:
Voorverhit die oond tot 180 °C.
Smeer ’n oondvaste bak. Kook die macaroni in genoeg soutwater tot net gaar (al dente), dreineer en hou eenkant. Verhit die olie in ’n groot kastol en braai die ui en knoffel ’n paar minute. Voeg die maalvleis by en braai tot gaar. Geur met sout en peper.
Roer die tamaties, groente, blatjang en pesto by die maalvleismengsel in en meng goed. Giet die macaroni in ’n groot oondbak en skep die maalvleismengsel oor; meng liggies.
Klits die eiers, maaskaas en room bymekaar en giet oor die maalvleis-en-macaronimengsel. Sprinkel die cheddar oor en bak 20-25 minute tot warm en die kaas gesmelt is.
Skep op en rond af met ’n ekstra skeppie pesto bo-oor, indien verkies.
Sit voor saam met ’n groenslaai.
WENK:
Kan as potjie gemaak word.
HOENDER EN SAMPIOENPENNE IN MOSTERD EN BRANDWYNSOUS:[IDEES]
Bederf jou gaste met dié heerlike ryk pasta-dis.
Genoeg vir: 4-6
Bereidingstyd: 15 minute
Gaarmaaktyd: 25 minute
• 40 ml olyfolie
• 40 ml botter
• 15 ml geel mosterdsaad
• 2 rooi-uie, middeldeur en opgesny
• 2 selderystokkies, opgesny
• 2 knoffelhuisies, fyngedruk
• 250 g gemengde sampioene, middeldeur of in kwarte gesny, indien nodig
• meel om oor te strooi
• 8-10 hoenderdyfilette, in blokkies gesny
• 30-50 ml brandewyn
• 250 ml room
• 125 ml hoenderaftreksel
• 15 ml Dijon-mosterd
• ’n hand vol swart olywe, ontpit en middeldeur gesny
• gekapte Italiaanse pietersielie na smaak, plus ekstra vir garnering
• gerasperde pecorino of parmesaan
• 350-400 g penne-pasta
SO MAAK JY:
1 Verhit die helfte van die olie en botter in ’n kastrol. Voeg die mosterdsaad by. Voeg die uie en seldery by sodra die sade begin skiet. Soteer tot sag. Voeg die knoffel by en soteer vir ’n minuut. Voeg die sampioene by en kook tot byna sag – roer so nou en dan. strooi ’n bietjie meel oor die sampioene en roer goed. Kook vir 30 sekondes terwyl jy roer. Haal van die plaat af en sit eenkant.
2 Verhit nog ’n bietjie olie en botter en braai die hoenderblokkies oor ’n hoë hitte bruin. Hou ’n vuurhoutjie of aansteker byderhand. Gooi die brandewyn in die pan en steek dit aan. Skud die pan oor die plaat tot die vlamme uitbrand. Gooi die room en aftreksel in die pan. Verlaag die hitte en voeg die mosterd by. Laat prut vir ’n paar minute tot die hoender sag is.
3 Roer die sampioenmengsel by. Voeg die olywe by. Laat prut vir ’n paar minute tot effens verdik. Voeg die pietersielie by.
4 Kook die penne tot al dente in ’n groot kastrol met gesoute kookwater. Dreineer en roer die sous by die pasta. Strooi die kaas en pietersielie oor en sit voor.
PASTA GEREG MET GEMENGDE GROENTE EN BAKED BEANS: [KREATIEWEKOSIDEES -RENCIA ODENDAAL PRETORIUS]
Kook pasta tot gaar
Braai uie, heel sampioene, 3 kleure peppers (grof gekap) tot sag (so 1 kop vol)
Voeg by knoffelvlokkies, sout en peper.
Voeg 500gr maalvleis by en roerbraai tot vleis net af is van pienk
Voeg so 2/3 tamaties geskil en gekap by. Kook deur.
Gooi nou 1 blikkie baked beans en 1 koppie veggie mix in en prut net tot warm
Ek het so halwe houerjie Ina Paarman’s Tomato en basil sous gehad en die bygevoeg, maar dit is opsioneel. Jy kan enige pasta sous byvoeg of jy kan sommer net nog bietjie water gemeng met tamtiesous en bietjie bladjang sodat jou beslag nie te droog is nie.
Pak nou lae, begin met die pasta, dan die maalvleismengsel, en dan het ek so 1 wieletjie feta gefrimmel en tussen die lae ingestrooi en afgeeindig met feta en gerasperde cheddar kaas.
Dit gebak in die oond by 180 C vir so half uur tot die mengsel begin borrel het.
Dit is regtig ‘n randrekker resep met die groente en bake beans –
Hierdie gereg is genoeg gewees vir 6 mense
Het dit bedien met vars broodrolletjies en mengelslaai.
MY WENK:
Maak hom in jou platboompan met deksel op en kooltjies bo-op deksel of in jou Buksie-veldoondjie.
HANNO SE PASTA:
Soms is dit die eenvoud van ‘n resep wat dit ‘n wenresep maak. Veral in die week wanneer mens nie tyd of lus het om lank voor die stoof te staan nie, soek mens iets vinnig en smaaklik. Drie of vier goeie bestanddele wat mekaar komplimenteer is soms net so lekker soos ‘n fyn-uitgewerkte resep met baie krulletjies en draaitjies…
1 ui, gekerf
5 hoenderborsies, in repies gesny
Dun repies geel-, groen- en rooirissie (‘n halwe van elk)
250g sampioene
250ml room of suurroom
500g pasta van jou keuse
SO MAAK JY:
Braai die ui en hoenderborsies saam tot gaar en gooi die sampioene en rissies by. Kook intussen jou pasta in soutwater tot gaar, dreineer. Gooi die room by die gebraaide hoender en haal van die hitte af. Meng met die gaar pasta en geur met sout & swartpeper.
HELEENS STEAK PASTA: [CAMPING AND HIKING]
1-2 braaied steaks (Or left over meat from your braai)
+- 350 g pasta of your choice
1 large onion
2 -3 cloves garlic
Sauce Ingredients:
1 heaped Tspoon brown onion soup
1 tspoon bisto
2 Tspoons chutney
+- a cup of water
METHOD:
Cook the pasta according to the instructions in a pot.
Fry the onions and garlic untill the onions become transparent. Remove the onions from te pan.
Sauce
In the same pan, mix the remaining ingredients with the water. Stir continiously untill the mixture thickens.
Then add all the remaining ingredients back into the pan and stir through.
Garnish with roughly chopped spinach.
MACARONI EN BOEREWORS SKOTTEL: [OUMA BEER SE EIE RESEP EN FOTO]
EK HET HIERDIE GEREG IN MINDER AS 30 MINUTE IN MY KONVEKSIE-OOND GEMAAK.
½ - 1kg boerewors, afhangende hoeveel persone eet, sny in happie grote stukkies
250g pakkie gemengde gevriesde groente
1 – 2 uie fyn gekerf
1 blikkie Mild en spicy Chakalaka [gebruik enige ander chakalaka as jy nie hou van effens brand nie]
2 blikkies water, gebruik die chakalakablikkie
500g macaroni
1 kop elke gerasperde cheddar en parmasaankaas
1 groen en geel of rooi soet pepper, in repies gesny
50ml chutney
30ml tamatiesous
1e suiker
Sout en peper na smaak
Maizina en bisto om sous dikker te maak [meng die 2 met bietjie water tot pasta en voeg by]
Olyfolie vir braai
SO MAAK JY:
Braai uie, peppers en wors tot net gaar, wors kan nog bietjie pienk wees binne.
Voeg nou jou groente en macaroni by en roer goed deur.
Voeg dan jou geurmiddels, tamatiesous, chutney, suiker by en meng goed deur.
Nou kan jy die water byvoeg, gereg moet net bedek wees met water.
Kook gereg totdat die macaroni gaar is [al denté].
Indien sous nie dik genoeg is nie, voeg dan jou bindmiddel by en roer goed deur.
Voeg ook nou die helfte van beide kase by en roer deur.
Strooi nou die ander helfte van die kaas bo-oor jou gereg.
Sit deksel op en laat prut vir nog so ongeveer 5 – 10 minute tot die kaas lekker gesmelt het.
Geniet!
WENK:
Jy kan die chakalaka vervang met ‘n blikkie gekapte tamaties as jy nie van chakalaka hou nie.
Jy kan enige tipe wors in die gereg gebruik.
Jy kan ook die wors vervang met stukkies gaar hoender of klein frikkadelletjies.
Jy kan self ook blokkies of repies vleis in die gereg gebruik.
Vervang die groente met waarvan jy hou, as jy nie die gemengde groente wil gebruik nie of laat dit heeltemal uit.
MACARONI MET HOENDERREPIES EN SPEKVLEIS: [OUMA BEER SE EIE RESEP en FOTO]
Het gisteraand gou-gou hierdie aanmekaar geslaan vir my en my dogter, nou is daar nog heelwat oor vir my om te eet. Dis maar sleg om vir 1 persoon te kook. Geniet dit, hoop hy’s lekker vir julle ook.
Genoeg vir 2 grootmense en 2 kiddies, normale porsies.
BESTANDDELE:
250 – 300g macaroni
250g spekvleis in blokkies gesny
250g hoendervleisrepies [gebruik die borsies]
1 groterige ui, gekerf
1 blikkie Chakalaka met butternut of mielies [vervang met iets anders as jy nie hiervan hou nie]
Knoffel na smaak
Sout en peper na smaak
Bietjie suiker na smaak
1e Ina Paarman se hoenderaftrekselpoeier
30ml chutney
60ml mayonnaise
1½ blikkie water, gebruik sommer die chakalakablikkie
125ml Country Pasture Housewifes cheese powder [te koop by supermarkte]
½ pk hoenderroomsoppoeier
SO MAAK JY:
Braai die ui, spekvleis en knoffel tot deurskynend en spek tot gaar. [spek hoef nie bros te wees nie]
Voeg dan al jou ander bestanddele by en meng goed.
Bak voorverhitte oond of jou konveksie-oond vir 35 minute op 180°C of tot gaar.
WENK:
Moenie die hoenderrepies vooraf braai nie, want dan word dit droog en rubberig, niks lekker nie.
BLOMKOOL MAC EN KAAS: [KREATIEWEKOSIDEES - RENS]
HIER'S IETSIE LEKKERS VIR MôRE OM TE MAAK!!!!!
Ek gaan ook die weergawe gee met spek in vir die wat wel hulle vleistande nie kan uittrek op ‘n Maandag nie:
1 Blomkool in blommetjies gebreek – sag gekook maar nie pap nie. Dit moet nog bros wees.
Kook jou pasta – ook tot sag maar nie pap nie.
Maak lekker dik witsous en gooi baie cheddar kaas in.
Voeg jou sout en peper by.
(vir die vleiseters) – braai 250gr spek gesnipper tot bros, en voeg by die witsous/kaas mengsel. Hou bietjie spek eenkant vir bo-op.
Pak nou laag macaroni, dan laag blomkool, dan sous oor, dan weer macaroni, blomkool en eindig af met die kaasmengsel.
Gooi nog handjie vol kaas bo-oor (en die spek) en bak in die oond tot deurwarm en goudbruin.
Mens kan by die resep so ‘n skep of 2 roomkaas by die witsous/kaasmengsel inroer – dit maak jou mac en cheese net meer romeriger – en ook baie meer vet……
CHICKEN CORDON BLEU MAC AND CHEESE: [IOWA GIRL EATS]
Serves 6
Ingredients:
1 large chicken breast cut into small pieces then seasoned with salt & pepper
1/2lb smoked deli ham, sliced 1/2″ thick and cubed
10oz short cut pasta – penne, shells, rotini, etc.
2 Tablespoons flour
1 cup milk, divided
1 cup chicken broth
salt & pepper
1 cup (4oz) gruyere cheese, shredded & divided
1 cup (4oz) swiss cheese, shredded & divided
Directions:
1.Saute seasoned chicken pieces in a non-stick sprayed skillet over medium-high heat until cooked through. Add ham then cook for 1-2 more minutes, or until heated through. Cover skillet with foil then set aside. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain and set aside.
2.Whisk flour and 1/2 cup milk together in a small dish then add to a large skillet over medium heat. Slowly add remaining milk and chicken broth while whisking constantly. Season with salt and pepper then switch to a wooden spoon and cook, stirring near constantly, until the mixture is thick and bubbly, about 10 minutes. Turn off heat then remove skillet from hot burner.
3.Add 3/4 cup of each cheese into the skillet then stir until smooth. Add cooked chicken, ham, and pasta then stir to combine. Pour into a non-stick sprayed 8×8 baking dish then top with remaining cheese and broil until golden brown.
I could totally taste the Swiss cheese in here, but the more mild Gruyere mellowed everything out. The combo of the two was perfectly light and creamy. I did not feel bad at all about eating a heaping scoop of this mac!
That smoked ham had me drooling too (sorry for the visual) and I made sure to get a few cubes in each cheesy bite. Sensational! Ben called it bomb as hell.
WICKED CHICKEN:
Easiest Meal your Family will ever Love!
Ingredients
•4 skinless boneless chicken breasts
•1/2 box any shaped pasta
•1 jar Classico Pablaneo Alfredo sauce (or regular Alfredo sauce and 1 4oz can of green chiles)
•salt, pepper, garlic powder, red pepper flakes to taste
Instructions
•cook and drain the pasta
•salt and pepper and garlic powder the chicken breasts to your liking
•brown in a skillet for 3 min on each side till brown
•sprinkle the chicken with red pepper flakes
•in a casserole dish layer the pasta and the chicken
•pour over the Alfredo sauce and mix to combine
•bake at 350 for 30 min
•serve with a green veggie and garlic bread sticks.
RAMP CARBONARA: [CLOSET COOKING]
This carbonara style pasta highlights Springs ramps or wild leeks.
Servings: makes 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
1/2 pound pasta
4 slices bacon, cut into 1/2 inch slices
1 bunch ramps (aka wild leeks), cleaned and the white parts chopped and the green parts sliced thinly
2 egg yolks
2 tablespoons heavy cream
1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
pepper to taste
Directions
1.Start cooking the pasta as directed on the package.
2.Cook the bacon in a pan and set aside reserving a tablespoon of the bacon grease in the pan.
3.Add the white parts of the ramps to the pan and saute for a minute.
4.Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta and the white and green parts of the ramps into the egg mixture adding pasta water as needed and season with pepper to taste.
7.Serve garnished with grated parmigiano reggiano.
BACON CHEESEBURGER PASTA: [MELTING MAGIC]
INGREDIENTS:
1 (16-ounce) package mini penne pasta (smaller penne with lines), or elbow macaroni
2 pounds lean ground beef (90% or above)
1 pound lean bacon
2 cans (10-3/4 ounces each) condensed tomato soup
2 cups shredded sharp Cheddar cheese
3 to 4 cloves garlic, minced
1 small onion, chopped fine
DIRECTIONS:
1. Cook bacon until crisp, reserving 2-3 Tablespoons drippings. Transfer bacon strips to plate to cool.
When cool, break apart into small pieces and set aside.
2. Boil water for pasta; then cook pasta according to package directions.
3. Meanwhile, in a dutch oven (or large skillet), cook beef, garlic and onions in reserved bacon fat over medium heat until no longer pink. Add 2 cans soup, reserved chopped bacon and simmer on low heat.
4. Drain pasta and add to skillet with ground beef mixture. Sprinkle with cheese; stir well until cheese melts.
5. Serve immediately.
Yield: 8-10 servings.
VLEISLAND SE VINNIGE TUNA GEREGGIE: [VLEISLAND RESEPTE VIR ALMAL
( vir 3 mense)
1 blikkie tuna
1 ui
1 Tamatie
200gr gerasperde kaas
150ml melk
bietjie peper, "Italian herbs" en origqanum.
SO MAAK JY:
Gooi so 1 bondel van SWAKOPMUND se groen aspersies in n Stoomer, of n pot met water en kook so 20 minute. Kook so 250 gram Spagetti intussen...En terwyl dit kook...maak die tuna.
Gooi 2 eetlepels BOTTER, in n pan, sny die uie en tamatie daarin en braai tot die uie begin bruin word, gooi die tuna met sous en al by en roer tot die sous drooggekook het, gooi nou die melk by en roer dit lekker deur.
Stel die stoof op 2, en sprinkel die kaas bo oor, en laat prut vir so 10 minute.
Wanneer die Aspersies klaar is, haal dit uit, en skep die tuna mengsel bo op die spagetti, met die aspersies. Smeer lekker botter oor, gooi bietjie swart peper, en sout en geniet n lekker gesonde ..."dieet" kossie..
AVO-PASTA, BILTONG EN PESTOSOUS: [Deur ARINA DU PLESSIS]
250 g pasta van jou keuse
200 g kersietamaties
45 ml (3 E) olyfolie
45 ml (3 E) suurlemoensap
100 ml (2/5 k) basielpesto
1 groot handvol dungesnyde, klam biltong
2 ryp avokado’s, geskil en in blokkies gesny
2 wiele fetakaas, grof gekrummel
45 ml (3 E) gekapte, vars pietersielie
SO MAAK JY:
Kook die pasta in ’n pot vinnig kokende soutwater met ’n skeut olie tot gaar, maar steeds ferm. Terwyl die pasta kook, braai die tamaties in die olyfolie tot die skilletjies begin bars. Skep uit en hou eenkant.
Voeg suurlemoensap en pesto by olie in pan en verhit saam tot louwarm. Dreineer pasta en skep in ’n dienbak. Gooi pestosous oor en meng deur. Voeg gebarste tamaties, biltong, avo’s, fetakaas en pietersielie by en meng deur. Sit dadelik voor.
Lewer 4 porsies.
CUCUMBER AND ZUCCHINI NOODLES WITH SPICY ALMOND SAUCE: [DASH OF COMPASSION]
Yield: one large serving
INGREDIENTS:
1 cucumber, peeled and spiralized
1 zucchini, peeled and spiralized
Spicy almond sauce:
1/4 cup almond butter
1 tbsp pure maple syrup
1 tbsp tamari [use soy sauce instead]
1 tbsp fresh lime juice
1/4 tsp red pepper flakes, or more to taste
pinch of sea salt
2 tbsp water
TOPPER:
1/4 cup puffed quinoa
1 tbsp sliced almonds
1 tbsp pumpkin seeds
1 tbsp goji berries
pinch of sea salt
DIRECTIONS:
1.Peel the cucumber and zucchini and run them through a spiralizer (or julienne them if you prefer).
2.Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
3.To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
4.To make the topper, combine all topper ingredients in a small bowl.
5.To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of topper. Serve immediately.
BRINJAL PASTA: [LOUISE LIEBENBERG]
The brinjal in this dish comes out especially creamy because it is deep-fried separately from the rest of the sauce, before everything is amalgamated. It also helps to keep the shape of the brinjal without everything becoming a mushy mess. Salvelio says you can also keep the brinjal in slices and serve the dish as a vegetable side dish or even a vegetarian main course with other accompaniments. The tomato chutney (we buy the Woolworths one in the jar) adds a delicious hint of sweetness but if you don’t have it just add 1/2 tsp of sugar to the mix.
Serves 2 to 3
INGREDIENTS:
1 medium-sized brinjal, sliced and quartered;
flour for dusting;
1 onion, chopped;
2 fat cloves of garlic, chopped;
1 red pepper, diced;
1/2 punnet of mushrooms, sliced;
olive oil for frying;
sunflower oil for deep-frying;
2 tomatoes, peeled and diced;
1 Tbsp tomato chutney;
1 tsp balsamic vinegar;
1/2 tsp of sugar (if not using the chutney);
salt and pepper for seasoning;
a small handful of fresh flat-leaf parsley, chopped;
pasta for serving – spaghetti is a nice option.
WHAT TO DO:
Fry the onion, garlic and red pepper in olive oil till they start to soften slightly; add the mushrooms and then the tomatoes, frying for a bit more before adding the tomato chutney and balsamic vinegar. Season to taste. In the meantime you will dust the brinjal with a bit of flour before deep-frying in the hot sunflower oil until golden. Drain well, then gently fold into the rest of the sauce. You can also in the meantime get your pasta going, cooking until al dente and draining and rinsing before serving with the sauce. Top with the parsley and serve.
MACARONI AND CHEESE BAKED BALLS:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes about 20 to 22 cheese balls
I love cheese sticks and cheese balls on the appetizer menu in restaurants and this is a way to take everyday macaroni and cheese and turn it into cheese balls, which are baked rather than fried. Don't skip the step of using well-chilled mac 'n cheese prior to baking them because you want the cheese to melt in your mouth, not all over the baking sheets. I promise these crispy 'n crunchy yet soft 'n gooey cheese balls are worth the wait.
INGREDIENTS:
1 batch macaroni and cheese, prepared as directed and well chilled (1 box store-bought or your favorite homemade recipe, I used one 5.5-ounce box Kraft)
1/2 cup all-purpose flour
2 large eggs, beaten
about 1 cup breadcrumbs (seasoned if preferred; I used Trader Joe's which are unseasoned)
4 tablespoons olive oil, divided
WHAT TO DO:
Prepare mac 'n cheese according to package directions. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac 'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac 'n cheese, but I have not tested it.
About 15 minutes prior to preparing the cheese balls, place the container of mac 'n cheese in the freezer for a quick cold blast. Meanwhile, place flour, eggs, and breadcrumbs in 3 separate small bowls; set aside.
Preheat oven to 425F and line two baking sheets with Silpats, parchment paper, or aluminum foil (line baking sheets with something to save yourself cleanup work). Drizzle 1 tablespoon olive oil on each baking sheet, smear it around with your hands; set baking sheets aside.
Remove mac 'n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop, portion out and shape the balls, taking care not to make them larger than about 1-inch in diameter because after battering and breading, they become much larger in size. Depending on the type of noodles in your mac 'n cheese, how cold, or how cheesy the mac 'n cheese is, lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop. Roll each ball through the flour, dip briefly in the egg, roll it through the breadcrumbs, and place it on baking sheet. Repeat until all balls have been battered, placing about 10 balls per baking tray.
Bake for 10 minutes (don't be surprised if your smoke detector goes off), remove trays from oven and add 1 tablespoon of oil to each tray and smear it around, flip balls over, and bake for 7 to 10 minutes, or until browned and golden. Remove from the oven and serve immediately; optionally serve with Homemade Spicy Mustard, prepared mustard, ketchup, chipotle mayo, or a favorite condiment.
MOTHER SHIP MAC ‘N CHEESE: [FRESH LIVING]
A classic favourite that can be made on the braai; you can use leftover braai sausage instead of chorizo.
Less than 1 hour
Serves: 8
INGREDIENTS:
1 dash olive oil
3 chorizo sausages, diced
300 grams PnP butternut chunks , chopped into small pieces
250 grams button mushrooms , halved
250 grams PnP mini Italian tomatoes
500 grams PnP macaroni , cooked and drained
1 tub PnP feta , drained and diced
40 grams PnP instant white sauce
600 ml PnP milk
250 grams grated mature cheddar cheese
1 handful PnP basil leaves , torn, plus extra for garnish
1 dash salt and ground pepper, or to taste
WHAT TO DO:
•Light the braai (or preheat oven to 200°C).
•Heat a glug of oil in a pan and fry onion, sausages and vegetables for 10-15 minutes or until golden and cooked through.
•Toss through pasta and add feta.
•Tip into a flat-bottomed cast-iron pot (or an ovenproof dish if cooking in the oven).
•Make white sauce according to packet instructions using milk instead of water.
•Add half the cheddar and season well.
•Stir through torn basil leaves.
•Stir sauce through pasta and scatter over remaining cheese.
•Place dish low on the coals, cover with a lid and place a few coals on top.
•Cook for 30-45 minutes or until cheese is golden and crispy.
•Serve garnished with extra basil leaves.
GOOD IDEES:
•Use PnP ready-made cheese sauce if you prefer.
PASTA MET WEENSE WORSIES: [ONBEKEND]
250 G MACARONI GAAR GEKOOK
250 G BACON STUKKIES
1 UI FYN GEKAP
5 ML KERRIEPOEIER
2 ML PAPRIKA
1 BLIK WEENSEWORSIES IN SKYWE GESNY
1 BLIKKIE TAMATIEPUREE
250 ML ROOM OF 1 BLIK IDEAL MELK
SOUT EN PEPER
125 ML GERASPERDE KAAS
SO MAAK JY:
SKEP GAAR MACARONI IN OONDBAK. BRAAI BACON TOT BROS EN HOU EENKANT. BRAAI UI IN DIESELFDE PAN TOT SAG EN VOEG KERRIEPOEIER, PAPRIKA EN WORSIES BY. VERLAAG HITTE EN ROERBRAAI 1 MIN. VOEG TAMATIEPUREE EN ROOM BY EN PRUT TOT SOUS LEKKER DIK IS. GEUR MET SOUT EN PEPER, VOEG BACON BY, ROER DEUR EN SKEP BO-OP MACARONI. STROOI KAAS OOR EN ROOSTER TOT KAAS GESMELT IS. DIEN OP MET SLAAI.
MY WENK:
Maak in jou potjie met deksel op, sodat die kaas kan smelt en die gereg lekker warm word.
HERMANUS SE SEEKOSPASTA OP TV: [Burgundy Seafood pasta]
•Ready in: 26 Minutes
•Prep Time: 20 minutes
•Cooking Time: 6 minutes
•Serves: 2
INGREDIENTS:
•1 large onion, chopped
•3 cloves garlic, creamed
•30ml canola oil
•1 tsp dashi
•6 fresh mussels
•6 steamed mussels, out of the shell
•8 baby tubes calamari, sliced
•8 calamari tentacles
•8 small prawns, cleaned
•3 tbsp red pepper pesto (pesto princes)
•1 cup cream
•250g cooked penne pasta
•Fresh watercress or rocket salad to garnish
HERE'S HOW:
1.Prepare a hot pan and add a little canola oil to the pan. Add the onion, fresh mussels and garlic and leave to cook till the onions starts to brown.
2.Add the calamari, tentacles and prawns and fry for another minute or two. Continue to stir well to prevent the ingredients from burning.
3.Add the cooked mussels, cream, pesto and dashi and stir for another minute. The cream will start to thicken, then add the pasta and freshly chopped parsley.
4.Stir through and serve straight away with some fresh watercress or rocket salad.
ONE POT MAC AND CHEESE: [MR FOOD]
It's a lightning-quick stovetop version of mac and cheese, made with spaghetti. No spaghetti? Use ziti. No ziti? How about shells? We can change this recipe every time or keep it the same but one thing won't change: the great taste!
Serves: 4
Cooking Time:
INGREDIENTS:
•1 pound spaghetti
•1/4 cup (1/2 stick) butter
•1/2 cup all-purpose flour
•4 cups (1 quart) milk
•6 cups (24 ounces) shredded sharp Cheddar cheese
•1/2 teaspoon dry mustard
•1 teaspoon salt
•1 teaspoon black pepper
WHAT TO DO:
1.In a soup pot, cook spaghetti according to package directions; drain and set aside in colander.
2.In the same pot, melt butter over medium heat then stir in flour. Gradually stir in milk and cook 3 to 5 minutes, or until thickened, stirring frequently. Add cheese, dry mustard, salt, and pepper and stir for 3 to 5 minutes, or until cheese is melted.
3.Add spaghetti and cook 2 to 3 minutes, or until heated through, stirring constantly. Serve immediately.
NOTES:
•Get the veggie steamer going with broccoli or cauliflower florets and you'll be set for a complete meal!
ROOMKAAS EN ASPERSIEPASTA: [HUISGENOOT TREFFERS]
Genoeg vir 4 persone
250g spaghetti
200g aspersies
250ml roomkaas
100ml melk
skil van 1 suurlemoen, gerasper
1 brandrissie, gekap
sout en gemaalde swartpeper
60ml parmasaankaas, gerasper
METODE:
Kook die pasta in soutwater tot al denté, dreineer en hou eenkant.
Sny die aspersies in stukke en stoom vir 3 -5 minute op hoog in mikrogolf tot sag en gaar, nie pap nie.
Verhit die roomkaas en melk in diep pan, voeg die aspersies by en geur met die suurlemoenskil, rissie en sout en peper.
Roer gaar spaghetti deur die roomkaasmengsel.
Sprinkel die parmasaankaas oor en bedien.
KERRIE NOEDELSLAAI SAAM MET JOU BRAAI: [BRON ONBEKEND]
Braai bacon tot bros - haal uit pan en hou eenkant
Braai kerriepoeier en uie totdat die uie begin sag raak...
Voeg peppadews en greenpepper by en braai tot sag...
Voeg 'n handvol pitlose rosyne by...
Voeg nou bacon by en bring die temperatuur af...
Geur met sout, swartpeper en 'n eetlepel mayo...
Voeg 'n 1/2 blik gekapte perskes by, tesame met die gaar noedels en vars suurlemoenskil.
Rond af met perskestukke en pietersielie of mint.
SPAGHETTI WITH ROASTED TOMATOS AND SAUSAGE:
INGREDIENTS:
3 cups cherry and grape tomatoes, mixed
½kg Italian sausage, sliced
3 tablespoons olive oil
2-3 tablespoons balsamic vinegar
6 cloves garlic, peeled
1/2 cup basil, roughly chopped
1/4 cup parsley, chopped
Salt, to taste
HERE'S HOW:
1. Toss tomatoes with 2 tablespoons olive oil and 5 whole garlic cloves. Roast at 400 degrees for approximately 25 minutes or until tomatoes darken and begin to burst. Remove from oven.
2. Mince last clove of garlic and cook with remaining olive oil in a pan over medium heat. Add sausage as garlic sizzles and cook until done.
3. Add cooked tomatoes and balsamic vinegar to sausage and stir
MY WENK:
Ek maak hierdie met enige lekker gegeurde wors wat ek in die hande kan kry. Het dit al met kaasrussians ook gemaak en klein cocktail kaasworsies.
PASTA MET HAM EN ROOM: [VAN RENSBURG FOOD]
Vinnig, maklik, bekostigbaar en tog te lekker!
Berei ongeveer ‘n halwe pak pasta voor deur dit te kook.
MAAK SO:
Braai die volgende saam in ‘n klein bietjie olie:
250 gr ham, 1 groenrissie, 1 pakkie sampioene, 1 gekapte ui en knoffel na smaak
Voeg dit by die gaar pasta en roer goed deur.
Voeg 250 ml room by en verhit oor lae hitte tot die sous verdik.
Roer gedurig.
Geur met sout en swartpeper.
KASERIGE SPAGHETTISPEKTERRIEN: [Deur Huisgenoot Digitaal]
Maak van eenvoudige en min bestanddele dié besonderse gereg.
Genoeg vir sowat 4 mense
Bereiding: 20 minute
Gaarmaaktyd: sowat 1 uur
250 g spekrepe
500 ml (2 k) gaar spaghetti
100 g fetakaas, gekrummel
100 g ricottakaas
30 g babaspinasieblare, gesnipper
sout en vars gemaalde swartpeper
3 eiers, geklits
125 ml (½ k) room
SO MAAK JY:
Verhit die oond tot 180 °C.
1.Smeer ‘n broodpan, voer dit uit met bakpapier, laat die kante oorhang en smeer die papier. Voer dit nou uit met spek; laat die punte oor die rand hang.
2.Meng die spaghetti, kase en spinasie en geur met sout en peper. Skep dit in die pan.
3.Klits die eiers en room saam en giet dit oor die spaghetti. Vou die spek en die papier oor die vulsel en sit dit in die oond. Bak sowat 30-40 minute of tot gaar.
4.Laat staan ¹n paar minute, dop die broodjie (of terrien) uit die pan en trek die bakpapier af.
5.Sny die broodjie in skywe en sit voor met slaai.
MY WENK:
By kamp maak op die potbrood manier.
CREAMY COURGETTE PASTA WITH SAUSAGE MEATBALLS:
To serve two people generously you want :
YOU'LL NEED:
1kg good quality sausages (or sausagemeat)
½ pint chicken stock
1 courgette (zucchini)
Half of an 8oz (200g) pack of garlic and herb Philladelphia [cream cheese]
6 to 8oz (180 to 200g) dry weight of penne/rigatoni.
Generous handful of rocket (arugula)
WHAT TO DO:
To make the sausage meatballs simply skin the sausages and pinch each into about three pieces, rolling the pieces into balls as you go. You could fry them on the hob, but I can’t bear frying so I pop them into the oven to cook. They will only want 20 to 30 minutes in a hot oven – but keep an eye on them. (If you don’t want to use all the meatballs (and I never do), pop the unused cooked ones into the freezer for another time.)
Prepare the courgette by cutting it into pieces roughly the same size as the penne/rigatoni. Cook the pasta according to packet directions. While the pasta is cooking you can get on with the sauce.
To make the creamy sauce simply simmer the courgette and cooked meatballs in the chicken stock, in a wide frying pan until the stock has reduced a little. Add half a tub of garlic and herb cream cheese (low fat is just as good) and stir into the stock until it is smooth.
Drain the pasta and add to the creamy meatballs and stir well to combine. Add a handful of fresh rocket and stir again.
If you are making this with meatballs that haven’t been frozen then it is well worth doubling up on the quantity and stashing the extra in the freezer to make a pasta bake on another evening.
To cut down on cost and time, it is worth making the sausage meatballs when you have the oven on for something else and stashing them in the freezer to use at a later date. When you want to use them you simply need to defrost overnight.
KAASKRULLE MACARONI: [KREATIEWEKOSIDEES]
Kook pasta tot amper gaar (dreineer die water af)
Gooi dan ongeveer 1 liter melk oor pasta en bring tot kookpunt
Gooi nou 1 GROOT PAK KAASKRULLE in en roer deur tot al die kaaskrulle gesmelt is.
Sout en peper
OPSIONEEL, Gooi in 1 blikkie tuna (gevlok) of gevlokte hoender of ham blokkies
Ekstra kaas indien verkies.
Laat staan vir 5 minute en dien op.
Ek sou nou weer se: {Rens}
Kook pasta tot gaar en dreineer - bring melk tot kookpunt, gooi pak kaaskrulle in en kook tot gladde mengsel.
Voeg die ekstra kaas en tuna by en roer deur. Gooi by gaar pasta. Laat deur prut !! Haal af van stoof, laat staan vir 5 minute en dien op.
Indien die melk nie dikkerig raak nie ???? - voeg miskien van die begin af so 1 na 2 eetlepels meel by of so 'n eetlepel wit uiesop
MY WENK:
Ek het soortgelyke iets Sondagaand vir my gemaak en het bacon en 'n halwe pakkie [125g] gemengde groente bygevoeg met ekstra gerasperde cheddarkaas bo-op met bediening. Het ook als in mikrogolf gemaak vir 8 - 10 minute en toe laat staan vir ongeveer 5 minute tot die sous dikker geword het.
MACARONI EN KAAS MET TUNA: [Deur Huisgenoot Digitaal]
Kikker die ou gesinsgunsteling op met tuna, mosterd en stingeluie.
Genoeg vir 4-6 mense
Bereiding: 15 minute
Gaarmaaktyd: 20 minute
WITSOUS:
100 g botter
90 ml meel
750 ml (3 k) melk
sout en vars gemaalde swartpeper
5 ml (1 t) mosterdpoeier
MACARONI EN TUNA:
250 g macaroni
30 ml (2 e) olyfolie
8 stingeluie, grof gekap
2 blikke (170 g elk) tuna in olie
100 g mozzarellakaas, gerasper
Voorverhit die oond tot 180 °C.
MAAK DAN SO:
WITSOUS:
Verhit die botter in ’n kastrol en roer die meel by tot ’n roux (meelpasta) vorm. Roer dit nog ’n minuut, giet die melk by en klits met ’n handmenger tot ’n dik, gladde sous vorm. Geur met sout, peper en mosterdpoeier.
Verlaag die hitte en laat prut sowat 3 minute of tot gaar. Bedek die sous met kleefplastiek.
MACARONI EN TUNA:
Kook intussen die macaroni in soutwater volgens die aanwysings op die pakkie en dreineer.
Verhit die olyfolie en braai die stingeluie tot sag. Roer die tuna met die vloeistof by.
Skep die macaroni in ’n oondbak en skep die tunamengsel bo-op.
Verwyder die kleefplastiek van die witsous, roer dit goed en giet oor die tuna. Meng die sous en tuna liggies.
Sprinkel die kaas oor en bak sowat 20 minute of tot gaar,
MY WENK:
Kan as 'n potjie gemaak word of maak in jou mikrogolf of Buksie-veldoond.
MACARONI WITH CHEESE AND BACON SAUCE: [OUMA BEER SE RESEP EN FOTO]
1 pk KNORR macaroni cheese and bacon
250g of macaroni
8 rosa tomatoes, cut in halves
2 smoked frankfutters, cut in smaller pieces
125g Mix veggies frozen
½ cup each of grated matured cheddar cheese, mozzarella and parmesan
White sauce, make your own [2 cups milk, 2 tbs flour, 1 tbs margarine, ½tsp salt. Combine ingredients and cook in your microwave oven on High for approximately 2½ to 3 minutes. Sauce should be of a medium thickness, not to thick. Then grate some fresh nutmeg to the sauce and mix well.]
Salt and pepper to taste
3 – 4 strips of streaky bacon, fried and crumbled [opsional]
WHAT TO DO:
In a potjie, get your milk and water to a boil add extra milk and water for the extra 250g macaroni.
Then add the macaroni and cook to al denté. [In microwave it will take about 8 – 15 minutes, depending on the watts of your microwave]
Then add all the other ingredients, except for the white sauce and cheese and cook for 2 – 3 minutes till its warmed through and the veggies are cooked.
Then add the cheese and white sauce and mix.
HEAT again and serve.
SPAGHETTI MET LENSIE BOLOGNESE: [VREEDSAAM RESEPTE]
350 g spaghetti, gekook
´n eetlepel botter
vars gemaalde swartpeper
225 g gekookte groenlensies
2 opgesnyde uie
2 eetlepels olie
2 fyn gesnyde knoffelhuisies
2 opgesnyde stokke seldery
2 wortels, fyn opgesny
2 eetlepels tamatiepuree
sout
MAAK DAN SO:
Braai die uie vir 5 minute en voeg dan die knoffel, wortels en seldery by. Kook stadig vir 15 minute tot sag. Roer die lensies, tamatiepuree en sout en peper by. Gooi bietjie water by. Kook stadig vir 10 minute
Bedien warm op warm spaghetti.
CAJUN SHRIMP FETTUCCINE ALFREDO: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A creamy alfredo fettuccine spiced with cajun seasoning and served with blackened shrimp that makes for a quick and tasty meal for the family that is also sure to impress guests!
INGREDIENTS:
•8 ounces fettuccine or your favourite pasta
•1 tablespoon butter
•1-1½kg shrimp, peeled and deveined
•1 tablespoon cajun seasoning
•2 cloves garlic, chopped
•1/4 cup dry white wine or chicken broth
•1 cup heavy/whipping cream
•1 cup parmigiano reggiano (parmesan), grated
•1/2 tablespoon cajun seasoning or to taste - link this
•1/4 cup green onion, sliced (optional)
WHAT TO DO:
1.Start cooking the pasta.
2.Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3.Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4.Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5.Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions.
HOENDERPASTA MET JOGURT EN OLYWE:
Lig en lekker.
Probeer dié ligte hoenderpastagereg as jy bang is jy sink tot op die bodem van die oord se swembad ná ’n groot bord vleis en pasta.
BENODIG:
• 1 pakkie (500 g) pasta van jou keuse (ons het penne gebruik)
• olie vir braai
• 1 ui, fyngekap
• 1 pakkie swartolywe, ontpit en gekap
• 1 pakkie (400-500 g) hoenderborsies, in blokkies gesny
• 2 klein houertjies (175 g elk) gewone jogurt
• sout en peper na smaak
• suurlemoensap na smaak
MAAK DAN SO:
1 Kook die pasta in ’n groot pot vol soutwater – volg die aanwysings op die pakkie. Gooi die water af wanneer die pasta amper sag en gaar is.
2 Verhit die olie in ’n pot en braai die uie en olywe tot die uie sag is. Voeg die hoenderblokkies by en braai dit tot gaar. Gooi die jogurt by en geur dit met sout, peper en suurlemoensap.
3 Gooi nou weer die pasta by, laat die mengsel deurwarm word, en skep op.
QUICK BOEREWORS PASTA: [WOOLWORTHS RECIPES - By: Sam Linsell]
Most of the flavour in this dish is already in the sausage, so it only takes a matter of minutes to cook.
Prep Time : 10 minutes
Cooking Time : 20 minutes
Cook's Tips : Get the pasta going first so its cooked when the sauce is made.
Serves : 2
INGREDIENTS:
•200 to 250g linguini (or pasta of your choice)
•400g good quality boerewors
•500ml cherry tomatoes, halved
•60 to 80ml Parmesan cheese, grated
•1 handful fresh basil leaves, roughly chopped
•1/2 tsp chilli flakes (optional)
•125ml tomato passata or jarred tomato sauce
HERE'S HOW:
1. Cook the pasta in boiling salted water until al dente.
2. Slice the sausage up into smallish discs and fry in a non-stick pan until the meat starts going brown and is just cooked through. Remove the meat and it drain on paper towel as a lot of fat is rendered out. Discard the fat and return the pan, which is now just coated in a thin layer of the leftover fat, to the heat.
3. Flash cook the tomatoes until heated through. Add the sausage back to the pan with the basil, chilli and passata and heat through. Check the seasoning and add salt and pepper.
4. Serve with the pasta and Parmesan cheese.
SPAGHETTI ALLA BOLGNESE: [REAL MEN CAN COOK]
YOU'LL NEED:
•1 pack of spaghetti
•1 beef stock cube
•2 red onions
•2 medium sized carrots
•2 sticks of celery
•4 cloves of garlic
•125 gm diced bacon
•250 gm beef mince
•1 can diced whole tomatoes
•50 gm (two tablespoons) tomato paste
•3 tablespoons worcestershire sauce
•handful of parsley
•olive oil
•a ciabatta (optional)
•parmigiano reggiano (parmesan)
WHAT TO DO:
First off some prep work, it just makes it easier. Dice up your vegetables and garlic and parsley, till you end up with something like this. Also, get a large pot of water started on the stove, add a good few pinches of salt and a dash of olive oil.
In a large pan, fry the onions, carrots, celery and garlic for a couple of minutes in some olive oil, season with salt and black pepper. Once the onions start going soft, chuck this mixture in a bowl and set aside for now.
In the same pan, fry up the bacon and mince until brown.
Add the can of diced tomatoes
Dissolve the stock cube in a mug of boiling water and pour it in, along with the tomato paste and a dash or two of worcestershire sauce. Add your chopped parsley and mix well
You can now turn the heat down and let this mix simmer, the longer it simmers the better.
Right onwards…
Slice up the ciabatta and place in a oven pan, drizzle some olive oil over, sprinkle with some garlic & herb spice (or real fresh garlic and herbs if you are up to it) and put under the grill of the oven. Keep an eye on it, things burn easily under a grill.
You can now add the pasta to the pot of boiling water. DO NOT OVERCOOK THE PASTA Taste a strand every minute or so, if you can bite through it without encountering a hard-ish white floury bit, its done!
Strain the pasta and thats it, ready to serve! Serve it with a generous helping of freshly grated parmesan and garnish with more fresh parsley.
BYMEKAAR GOOI PASTA POTJIE: [SKIPPIE]
Net so het ek vir die seuns gisteraand sommer vinnig iets aanmekaar geslaan met finesse!! En dit was verdomp heerlik mense!! As ek nog kan smul aan 'n dis van my eie is ek nog oraait!!
Ek het 'n fillet wat ons hier spotgoedkoop kry, vra maar vir Damara, opgesny in repe saam met bacon worsies. Ek het macoroni gaar gemaak en toe braai ek uie, soetpeppers. papino, knoffel en sampioene saam in 'n lekker groot platboompot. die vleis het later bygekom en ek het dit lekker laat simmer met Humbro hanepoot, chutney en woestersous. Toe gooi ek 'n pakkie Wildmushroom cook in sauce by en kook hom lekker deur.
Toe kom die gaar macaroni by met 'n pakkie van tannie Ina se kaas sous by en pryt hom lekker deur! Laaste het ek gerasperde cheddar kaas booor gestrooi en toe eet ons dat die biesies bewe - ek gooi agterna oor my eie helping bietjie tabasco sous by!
En toe kom die kaas by!!
LEKKER EET MANNE, BE THANKFULL, DAAR'S NOG 'N POT VOL!!
Ons reen amper uit vanaand, maar braai gaan ons braai, skaaptjopies(best end), pap wat in baie botter gaar gemaak is en 'n lekker sampioen en tamatie sousie!!
Ons het al begin oppak want more vat ons pad huis toe....................nie lekker nie!! Ek het hierdie 4 weke op Kammaland geweldig geniet!!
Lekker aand vir julle!! Ek sal die vakansie verhaal by die huis afsluit!!
SPICY MAC AND CHEESE: [adapted from Pioneer Woman]
4 c. (1 bag) curly pasta (use your favorite; mine's rotini)
1 onion, diced (red, white, yellow, again it's your pick)
1 red bell pepper, diced
1 c. salsa
1 bag frozen corn
2 c. grated Pepper Jack cheese
3 cloves garlic, minced
Dash of red pepper flakes
1 c. half and half
Olive oil
Salt and Pepper
WHAT TO DO:
1. Boil pasta until al dente. Drain, and set aside.
2. In a large skillet, add olive oil. Saute onions, pepper, garlic, red pepper flakes, and corn over medium heat until slightly soft. Add salsa and stir until heated through. Turn off heat.
3. Add pasta, half and half, and cheese. Stir gently, and taste. If needed, season with salt and pepper.
4. Serve gigantic portions into bowls and eat up!
We usually just eat this as our meal, and it is completely filling. However, if you're a meat lover, some ground beef or spicy sausage would be great to round this meal off!
PUTTANESCA PASTA POTJIE: [GETAWAY - JAN BRAAI]
Serves four as a main and up to eight as a side
•500 g spaghetti
•3 tots olive oil
•1 big onion, chopped
•8 anchovy fillets
•5 cloves of garlic
•1 red chilli, seeded and chopped
•1 tot capers (drained)
•½ to 1 cup black olives, drained, pitted and halved (not an exact science)
•2 tins peeled and chopped tomatoes
•2 tots tomato paste
•1 tot fresh parsley, chopped
•Salt and pepper
WHAT TO DO:
1.Cook pasta in the potjie on the fire, remove when al dente and set aside.
2.Add the olive oil and chopped onion to the now-empty pot and return it to the fire. Lightly fry the onion for about six minutes.
3.Add the anchovies, garlic and chilli and stirfry for another two minutes, breaking up the anchovies with the spoon. The idea is for the anchovies to dissolve into the oil.
4.Add the capers, olives, tomatoes and tomato paste. Stir well and simmer for about eight minutes, continuing to stir occasionally.
5.Add ground pepper and salt to taste; go easy on the salt as the anchovies and capers already added saltiness to the pot.
6.Add the cooked spaghetti and toss for a minute or two until everything is properly mixed and the pasta is heated through again. Garnish with chopped parsley.
CHICKEN PASTA: [By YOU - HOPE MALAU]
Serves 4
Preparation time: 15 min
Cooking time: 30 min
45 ml (3 T) coriander seeds
3 green chillies
45 ml (1 T) oil
4 garlic cloves, crushed
500 ml (2 c) pasta shells
4 chicken breasts, cubed
salt and freshly ground black pepper
1 onion, chopped
3 tomatoes, chopped
2 ml (½ t) turmeric
3 curry leaves
WHAT TO DO:
1 In a dry pan toast the coriander seeds until they start to pop, making sure they don’t burn.
2 Using a mortar and pestle, crush the coriander seeds, chillies, 15 ml of the oil and the garlic cloves to form a well-blended paste.
3 Cook the pasta shells according to the packet instructions, drain and set aside.
4 Heat a little of the remaining oil in a frying pan and fry the chicken until browned. Season with salt and pepper.
5 In a separate pan fry the onions in the remaining oil until translucent, add the tomatoes, spice paste, turmeric and curry leaves and simmer for about 3 minutes.
6 Add the chicken and pasta, mix well and season with salt and pepper.
TORTELLINI CHILI: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
A quick and easy, 30 minute, one pot chili with cheese tortellini that is just perfect comfort food!
INGREDIENTS:
•1 tablespoon oil
•1 onion, diced
•3 cloves garlic, chopped
•1+ tablespoon chili powder
•1 teaspoon paprika
•1 teaspoon ground cumin
•1kg ground beef or turkey
•6 cups beef broth or chicken broth
•1 (15 ounce) can black beans, drained and rinsed
•1 (28 ounce) can diced tomatoes
•1 tablespoon tomato paste (optional)
•1 teaspoon oregano
•8 ounces fresh cheese tortellini
•salt, pepper and cayenne to taste
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the onions and saute until tender, about 3-5 minutes.
2.Add the garlic, chili powder, paprika and cumin and cook until fragrant, about a minute.
3.Add the beef and brown, about 6-8 minutes, before draining any grease.
4.Add the broth, beans, diced tomatoes, tomato paste, oregano and tortellini and bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
SPICY BEEF AND KALE NOODLES:
•Serves 4
•Prep time: 15 min
•Cook time: 15 min
INGREDIENTS:
•1 (13.25) ounce whole grain thin spaghetti noodles
•2 teaspoons sesame oil
•3/4 pound sirloin steak, sliced thin
•3/4 cup Stubb's Beef Marinade
•1/2 onion thinly sliced
•4 cloves garlic, minced
•1 bunch lancinato kale, stems removed chopped [SPINACH]
HERE'S HOW:
1.Cook pasta according to package directions. Drain.
2.Heat sesame oil in a skillet over medium-high heat. Add beef, onions, garlic and 1/2 cup of the marinade. Cook until beef is cooked through. Add in kale and remaining marinade. Cover and cook just until kale wilts, about 2 minutes. Stir. Add in cooked pasta and toss to combine. Serve.
Enjoy!
SKILLET LASAGNA: [Activity GuideBike Touring, Car Camping -Posted by aimee]
The one handicap that comes with camp cooking is the lack of an oven. So naturally, lasagna and camping are two things I never considered together, until I recently discovered a way to make a delicious skillet lasagna. The concept is the same as baked lasagna — hot bubbly layers of pasta, sauce, and cheese — except that it all happens in a skillet.
A couple of months ago, I went camping at Portal Forebay campground in Central Sierra Nevada. It was the last weekend to get up there before the snow and we were excited to squeeze in one more easy weekend getaway. The power company is the area’s primary user, so the campground is surprisingly well-established for its location. There are paved roads through parts of the wilderness you would never expect to see, barely wide enough for one vehicle, that snuggle right up against cliff edges and go up and down steep mountainsides. Few others were around to share the spot, and for good reason — it was cold! That weekend, I tried a version of lasagna with fresh baby spinach and sliced cremini mushrooms. It was the meal everyone craves on a frigid night out in the wild.
For the recipe we are featuring here, we combined two Dirty Girls favorites and created a hearty ground beef and vegetable lasagna that can easily be customized to your taste. Substitute your favorite vegetables instead of the spinach and mushrooms, and omit the meat if that’s not your thing. If you can’t find no-boil noodles, use the regular ones, and cook them first.
We will soon be releasing a dirty version of this recipe for those who like to travel light. Once again, focus on the concept, and be creative with the specifics. This skillet lasagna will become one of your staple one-pot meals. If your friends are anything like ours, they’ll be in awe that you created such a delicious recipe and didn’t need an oven.
SKILLET LASAGNA:
4 servings
Prep Time10 minutes
Cook Time30 minutes
INGREDIENTS:
•4 tablespoons extra virgin olive oil
•2 cloves garlic, minced
•1 cup onion, chopped
•1/4 teaspoon crushed red chile flakes
•28 ounce can crushed tomatoes
•1 cup ricotta cheese
•1/3 pound mozzarella, sliced
•6 sheets no-boil lasagna noodles, or 6 regular noodles, cooked
•1/4 cup Parmesan cheese, grated
•4 cups fresh baby spinach, about 1 bag or 1 bunch
•2 cups mushrooms, sliced
•Salt and pepper, to taste
•½ - 1kg ground beef, browned (optional)
TOOLS:
•Large Deep Skillet or 2 Quart Pot
•Can Opener
•Knife
•Cutting Board
•Camp Stove
•Bowl
•Spoon
HERE'S HOW:
1.In a skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add sliced mushrooms and saute for 5 mins. Set aside.
2.Add the garlic and onions and cook until onions are translucent, stirring frequently. Add the crushed red chili flakes, cook for a few seconds. Add ground beef, if using, and cook for about 5 minutes or until meat is browned. Add crushed tomatoes and set can aside. Season with salt and pepper to taste.
3.Pour about 2/3 of the sauce back into the can, and leave 1/3 in the bottom of the pan.
4.Start by layering noodles over the sauce and then add ricotta, meat, vegetables, mozzarella and drizzle with olive oil. Repeat layering until all ingredients are used, ending with mozzarella. Top with the Parmesan cheese.
5.Cover and simmer until the lasagna noodles are cooked and the cheese melts. Remove from the heat and let the lasagna cool for a few minutes before serving.
6.Now you will need 2 dutch ovens for this recipe. It makes about 24-30 rolls, so plan accordingly.
ONE POT BACON CHEESEBURGER CASSEROLE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
All of the flavours of a bacon cheeseburger in an easy one-pot casserole.
INGREDIENTS
•4 strips bacon, cut into 1 inch pieces
•1 - 1½kg ground beef
•1 onion, diced
•1 (28 ounce) can diced tomatoes
•1 (8-ounce) can tomato sauce
•2 cups beef broth
•1/4 cup ketchup
•1 tablespoon yellow mustard
•1 teaspoon worcestershire sauce
•8 ounces pasta
•salt and pepper to taste
•1 cup cheddar cheese, shredded
HERE'S HOW:
1.Cook the bacon in a large pan over medium heat, about 5-7 minutes, set aside on paper towels to drain and drain the grease from the pan.
2.Cook the ground beef and onion in the same pan over medium-high heat, about 5-7 minutes, and drain any excess grease.
3.Add the diced tomatoes, tomato sauce, ketchup, mustard, worcestershire sauce and pasta, bring to a boil, reduce the heat and simmer covered until the pasta is al dente tender, about 15 minutes.
4.Season with salt and pepper to taste, sprinkle on the cheese and simmer, covered until the cheese has melted, about 2-3 minutes, and serve garnished with the bacon.
Option: Omit the bacon.
Option: Add hot sauce to taste.
Option: Season with your favourite steak seasoning blend (like Montreal Steak Spice) instead of salt and pepper.
Option: Garnish with any of: fresh diced tomato, shredded lettuce, diced pickles, sliced green onions.
ARM-MAN SPAGHETTI: [geleen by VIDA NELL]
500g spekvleis, in blokkies gesny
2 middelslag uie, gekap
4 middelslag tamaties, geskil en in blokkies gesny1 Blik (300g) soutbeesvleis
Sout en peper na smaak
250g gaar, gedreineerde spaghetti
Bietjie gerasperde Cheddar kaas
MAAK DAN SO:
Braai die spek sonder olie oor n lae hitte in n groot braaipan en roer dit af en toe met n houtlepel.
Wanneer die stukkies begin verbruin, voeg die uie by en braai dit saam met die spek tot bruin.
Voeg die tamaties by en prut die mengsel n rukkie.
Sny die soutbeesvleis in klein blokkies. Voeg by die spekmengsel en geur met sout en peper.
Meng hierdie mengsel met spaghetti en skep dit in n oondvaste bak.
Strooi kaas bo-oor en bak dit n rukkie in n warm oond totdat dit begin verbruin.
Sit warm voor.
Lewer 6-8 porsies
(behalwe as jy n tienerseun in die huis het)
CREAMY HAM PASTA: [DIALY DISH]
•10 c. uncooked tri color spiral pasta
•4 celery ribs, chopped
•1 med. green pepper, chopped
•1/2 c. chopped onion
•1/4 c. butter, cubed
•3 cans of cream of cheddar cheese soup, undiluted
•3 cups milk
•1 tsp. salt
•1 tsp. pepper
•4 c. cooked ham, cubed
•2 cans mushroom stems and pieces, drained
•1 c. crushed butter-flavored crackers
HERE'S HOW:
Cook the pasta according to pkg. directions. In a pan, saute the celery, green pepper and onion in butter until tender. Stir in the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat.
Divide the mixture between two greased 13×9 baking dishes. Top with cracker crumbs. Cover and freeze for up to 3 months. When you’re ready to serve, thaw in your refrigerator overnight. Remove from the fridge about 30 minutes before baking. Bake, uncovered, at 350 for 50-55 minutes or until heated through.
COOKING IMMEDIATELY: If you decide you want to make one of the two casseroles as soon as you make them, you will need to preheat the oven to 350 degrees and bake, uncovered for 20-25 minutes, or until the topping is a golden brown.
RECIPE CHANGES:
•We have left out the green pepper, celery, onion and mushrooms and instead added a bag of frozen mixed veggies – cans would work.
•We have used different noodles – spaghetti, bow tie, penne
•We have substituted beef & chicken for the ham. Tastes amazing.
•We leave off the crackers most of the time because we don’t actually like them.
There are so many ways you can change this casserole up and make it work for your family (and make casseroles you are freezing taste different!)
CREAMY HAM AND SPAGHETTI CASSEROLE: [AMEE’S SAVOURY DISH]
INGREDIENTS:
•¾ box of Barilla Plus spaghetti (Dreamfields is also recommended)
•4 tablespoons smart balance butter(sticks)
•8 ounces sliced mushrooms, chopped small
•1 tablespoon chopped parsley
•1½ cups minced lean low-sodium ham (you can splurge and use pancetta)
•½ sweet onion, finely chopped
•4 tablespoons organic unbleached all purpose flour
2 cups chicken broth
•2 tablespoons sherry
•Dash fresh grated nutmeg (nutmeg is strong, just a dash for flavor)
•½ teaspoon sea salt, or to taste
•dash fresh ground pepper
•½ cup fat-free half and half (this works beautifully in this dish to cut calories)
•1 cup (about 3 ounces) fresh shredded Parmesan cheese, divided
•1 cup fresh English peas
HERE'S HOW:
Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350°.Cook the spaghetti in boiling salted water following the package directions. Rinse, drain and set aside. In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, onion, peas, and parsley. Saute, stirring, until mushrooms are tender and slightly caramelized (do not brown). Stir in flour until blended. Add chicken broth, sherry, nutmeg, salt, and pepper. Cook, stirring, until thickened. Stir in fat-free half-and-half and half of the cheese. Cook until sauce is creamy and all cheese is melted. Add the pasta and stir to blend. Pour into the prepared baking dish. Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
HAM MUSHROOM AND MASCARPONE PASTA MELT: [ A GLUG OF OIL]
YOU'LL NEED:
Pasta cooked in lightly salted water (follow the packet instructions)
ready made pasta sauce - (I only used half standard sized jar from M&S)
ready made cheese sauce (I used four cheese sauce from M&S)
sliced and fried mushrooms (I used 2 chestnut mushrooms)
Mascarpone cheese
Prosciutto (ham)
grated matured cheedar
a little olive oil for drizzling
HERE'S HOW:
Preheat your oven to 200C/400F or Gas 6
Get your self a suitably sized oven proof dish, put a tiny bit of olive oil in and spread it round the dish with a piece of kitchen paper.
Put a layer of cooked and drained pasta. Randomly top with a little tomato pasta sauce. In the bits you missed out, top with the cheese sauce.
Now add the fried mushroom slices and the prosciutto here and there. Just put them wherever - be artistic!
Add a few dollops of the Mascarpone, then top the lot with some grated cheddar and drizzle over a tiny bit of olive oil.
Bake in your preheated oven (uncovered) for about 30 to 35 minutes - or until it's nice and hot in the middle and serve with some nice salad.
ITALIAN SALCICCIA PASTA WITH PARMASAN CHEESE: [POTJIE]
The name for this pasta sauce might seem a bit odd, even more so I guess if you are Italian, but let me explain. The main ingredient of this pasta sauce is the Hot Italian Salciccia sausage from Rudi’s sausage deli.
Unlike a lot of pasta sauces that are made with sausage, this sausage is not cut into rings, I remove all of the meat out of the casings and use it as a spiced mince, then you only need to a add one or two more ingredients and you have a sauce to die for.
To serve 4 people you will need:
YOU'LL NEED:
4 Hot Salciccia sausages (Meat taken out of the casing)
2 Green chillies chopped
1 large onion chopped
3 cloves garlic chopped
3 cans chopped tomatoes
1 glass of red wine
Olive oil
Salt and pepper
1 packet of penne pasta cooked
WHAT TO DO:
Fry the onion, garlic and chilli in a little olive oil until soft. Add the sausage (I guess its mince now and not sausage any more) fry until brown; add the tomatoes and wine, flavour with salt and pepper, reduce the heat and simmer until the sauce are quite nice and thick, at least an hour, add the pasta and mix through.
Serve withy a little parmesan cheese on top and a glass or two of good red wine, if you can share it with good friends it so much better.
Bon appetite
Potjie
SPAGHETTI AND MINCE: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
CULINARY TIP:
When searing or browning something be careful not to turn it too much or to interfere with it while it is browning. If you cannot cleanly slide a spatula underneath it and it is sticking then it is simply not yet ready to be turned. Allow it to develop a nice crust and don’t be tempted to fiddle!
INGREDIENTS:
•15 ml Sunflower Oil
•1 Onion finely choped
•10 ml Robertsons Spice For Mince
•5 ml Robertsons Garlic Salt
•1 Tin of Chopped Tomatoes
•2.5 ml Sugar
•500 g Cooked Spaghetti
•500 g Beef Mince
WHAT TO DO:
1.Lightly brown onion together with Spice For Mince and Garlic Salt in oil in a pan on a medium heat.
2.Add the mince and cook until well brown.
3.Add tinned tomato and stir well.
4.Simmer for 15 minutes and then add the sugar.
5.Serve bolognaise with the cooked spaghetti or alternatively use mince to make meatballs.
PRUNES AND CHICKEN PASTA:
Prunes and pasta? Strange but true (and delicious)
YOU NEED: [for 4 servings]
•6 cups water
•1 teaspoon salt
•3 cups raw pasta (any kind)
•1 tablespoon oil
•2 onions, peeled and chopped
•2 cups leftover cooked chicken, cubed or flaked
•1 cup soft, pitted prunes, sliced smaller
•½ cup long-life cream
•1 teaspoon dried parsley
•salt and pepper to taste
WHAT TO DO:
•Bring the water to the boil and add the salt
•Add the pasta and boil uncovered until it’s al dente (cooked, not soggy).
A saucy business.
•Meanwhile, heat the oil in a pan and fry the onions until golden brown.
•Add the chicken, prunes, cream, parsley and seasoning and stir through.
All together now.
•Drain the pasta and add it to the chicken mixture.
•Lightly mix and heat until it’s warm through (don’t bring it to the boil).
VARIATION:
•If you want even creamier pasta, add two cups of white (béchamel) sauce to the mixture.
MAC AND CHEESE CUPS: [MR FOOD]
YIELDS 12
COOK TIME 35 Min
READY IN 35 Min
Muffin tin cups take the worry out of dishing up just the right serving size when we prepare our creamy homemade macaroni and cheese. These Mac and Cheese Cups are sure to make things easy for you.
YOU NEED:
•12 round butter-flavored crackers
•1 (8-ounce) package elbow macaroni
•1 (10.75-ounce) can condensed Cheddar cheese soup
•1/2 cup milk
•3 cups shredded sharp Cheddar cheese, reserving 1/4 cup for garnish
•1 egg, lightly beaten
•1 tablespoon butter
•1/2 teaspoon salt
•1/4 teaspoon black pepper
WHAT TO DO:
1.Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
2.Place a cracker in the bottom of each muffin cup and set aside.
3.Cook macaroni according to package directions; drain and return to pot. Stir in remaining ingredients, except reserved cheese. Evenly spoon mixture into muffin cups and sprinkle with reserved cheese.
4.Bake 15 to 18 minutes, or until heated through. Let sit 4 to 5 minutes then remove from muffin tin by running a knife along the edges to loosen. Serve immediately.
NOTE::
How about rounding out your easy macaroni and cheese meal with a cool and crunchy green salad?
.by Kos vir kampeerders met idees vir kampering on Friday, May 20, 2011 at 11:55am.
200g spaghetti
sout
250 g spekvleis
4 eiers
75 g gerasperde cheddar (¾ k)
growwe swartpeper
Kook spaghetti tot sag.
Spoel af onder lopende koue water.
Snipper spekvleis en braai tot gaar.
Voeg spaghetti by, met spekvleis en verhit stadig tot goed warm.
Klits eiers en voeg die kaas by.
Roer die eiermengsel by spaghetti.
Verhit stadig totdat eiers romerig gaar is en kaas gesmelt het en roer af en toe.
Geur na smaak met sout en swartpeper en sit dadelik voor.
HERFSPASTA:
.by Kos vir kampeerders met idees vir kampering on Tuesday, May 31, 2011 at 1:00pm.
Botterskorsie, spekvleis, bloukaas en spinasie met geroosterde dennepitte op (verkieslik) tuisgemaakte pasta. Ek braai die bestanddele altyd in 'n groot wok. Dis dan baie makliker om die pasta en spinasie deur te meng sonder om die botterskorsie pap te druk.
500 g pasta van jou keuse
1 pak (250 g) repiespek, gesnipper
500 g botterskorsieblokkies
1 pak (300 g) Engelse spinasie (baba-spinasie)v
Handvol dennepitte, liggies gerooster
Sout en swartpeper na smaak
100 g bloukaas, grof gekrummel
Kook die pasta in 'n groot pot soutwater met 'n skeut olie by tot net-net sag.
Braai intussen die spekstukkies in 'n groot pan (of wok) bros of in jou skottelbraaier buite.
Terwyl die spek braai, stoom die botterskorsieblokkies vir ongeveer 3 minute in die mikrogolf.
Haal uit die voeg by die spek in die pan.
Braai tot goudbruin en gaar.
Voeg die dennepitte by en verwyder van die hitte.
Dreineer die pasta en voeg die kokende pasta saam met die spinasieblare by die botterskorsie-en-spekmengsel.
Meng versigtig deur sodat die hitte en stoom die spinasie laat verlep.
Voeg laaste die bloukaas by en geur met sout en peper.
Sit dadelik voor.
Genoeg vir ses mense.
LITSIGE PASTA IN EEN POTJIE:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:30am.
Vinnige kampkos wat binne 20 minute met 1 pot gemaak word op 'n gasstofie.
1 pak pasta
1 blik tamatie-en-uiesmoor
1 blik boeliebief
1 blik 'sweetcorn'
Kook pasta, dreineer en gooi terug in pot.
Meng 3 blikkies daarby in en verhit totdat gereg warm genoeg is.
Bedien dadelik.
SPAGHETTI ALA TILLA:
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 7, 2011 at 11:34am
Nog 'n heerlike pastagereg wat met min moeite gemaak kan word met 'n kamp.
1 pak spaghetti
250 g gesnipperde spek
1 ui, fyn gesny
1 blik sampioenroomsop
'Stir fry' groente (opsioneel)
Gerasperde kaas (opsioneel)
Kook pasta en dreineer.
Braai spek, uie en 'stir fry' groente saam in pan.
Meng pasta, spekmengsel en sop (ander sop van jou keuse, selfs 'n pakkie sop aangemaak met water of melk, kan ook gebruik word).
Strooi kaas oor en bedien.
4 - 6 porsies.
PIETIE SE LASAGNEPOT:
by Kos vir kampeerders met idees vir kampering on Monday, May 16, 2011 at 11:01am
Ek het dié resep by my broer geleer. Begin vroegmiddag al – hoe langer die maalvleis prut, hoe lekkerder is jou pot.
50 ml olie
1 kg maalvleis
2 uie, fyngekap
3 knoffelhuisies, gekneus
2 blikke gekapte tamaties
100 g tamatiepasta
30 ml Worcestersous
30 ml blatjang
sout en varsgemaalde swartpeper
’n groot hand vol vars kruie, gekap
sowat tien lasagnevelle
VIR DIE WITSOUS:
100 g botter
80 ml meel
3 koppies melk
1 koppie cheddar, gerasper
1 koppie mozzarella, gerasper
Verhit die olie in ’n platboompot en braai die uie en knoffel sag.
Voeg dan die maalvleis by en braai dit amper gaar.
Gooi die tamatie, tamatiepasta, Worcestersous, blatjang, kruie, sout en peper by.
Roer dit goed en laat prut vir sowat drie ure (of minstens vir ’n uur, as die honger druk).
Verhit die botter en roer die meel by totdat die sous begin dik word.
Gooi die melk by en hou aan met roer totdat die sous glad en deurgekook is.
Skep die maalvleis uit, giet ’n dun lagie witsous in die bodem van die pot, bedek die witsous met lasagnevelle, gevolg deur ’n laag maalvleis.
Herhaal die lae totdat al die bestanddele gebruik is.
Sprinkel die kaas bo-oor, sit die deksel op en laat dit oor lae hitte prut vir sowat ’n uur.
Jy kan ook ’n bietjie sampioene, gestoomde spinasieblare en ’n skeutjie sjerrie by die vleismengsel voeg.
VIETNAMESE VEGETARIAN FRIED NOODLES:
.by Kos vir kampeerders met idees vir kampering on Monday, June 20, 2011 at 2:06pm
1/2 pound uncooked rice vermicelli
2 tablespoons vegetable oil
1 clove garlic, chopped
1 onion, sliced
2 to 3 small red chiles, seeded and shredded
1 carrot, thinly shredded
1/2 pound bean sprouts
Salt and freshly ground black pepper (to taste)
2 tablespoons soy sauce
Shredded green onion (for garnish)
Soak vermicelli in hot water five minutes. Drain and cut into short lengths.
Set aside.
Heat oil in a wok or frying pan and stir-fry garlic and onion 1 minute or until softened.
Add the chiles and carrot shreds and cook, stirring, two minutes.
Add the bean sprouts, salt and pepper. Blend well and stir-fry two minutes.
Add the rice vermicelli with the soy sauce, mix and toss, then cook two to three minutes.
Garnish with shredded green onion and serve at once.
Makes 4 servings
CREAMY CHICKEN AND BACON PASTA: [KNORR RECIPES]
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 22, 2011 at 1:30pm.
Fried chicken and bacon make this quick pasta meal a firm favourite with children.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 15 mins
• 15 ml oil
• 1 onion, chopped
• 200 g bacon, sliced
• 400 g chicken breast, sliced
• 1 box Knorr Chicken Mate Lotsa Cheese
• 600 ml hot water
• 250 ml milk
In a large saucepan, brown the onion, chicken and bacon in oil.
Add the sachet of seasoning spice blend, 600 ml hot water and 200 ml cold milk.
Add the uncooked pasta,bring to the boil, stirring occasionally.
Reduce heat and simmer for 10-12 min or until the pasta is cooked.
PASTA EN MAALVLEIS: [soos Mince Mate] [ANNELIZE]
.by Kos vir kampeerders met idees vir kampering on Tuesday, June 28, 2011 at 12:39pm.
(Lekker saam met 'n volgraanbroodjie en vars blareslaai.)
500 g maalvleis
1 blikkie tamatie en uiesmoor
1 pakkie soppoeier (bruin uie werk lekker)
half pak rou pasta (macaroni, skulpies, wieletjies, of wat die kinders die meeste van sal hou).
2 tot 3 koppies kookwater
Braai die maalvleis tot gaar, gooi die soppoeier bo-oor en roer.
Gooi die blikkie tamatie en uiesmoor bo-oor en roer.
Gooi die pasta bo-op en dan die kookwater, eers net 2 koppies.
Sit die deksel op en wag so 15 min.
Die mengsel moet prut en nie te vinnig kook nie anders brand die vleis aan die onderkant.
Haal deksel af en roer die pasta tussen die vleis in.
Nou behoort mens te sien of nog kookwater nodig is om die pasta sag gekook te kry. Indien nodig gooi dan nog kookwater by en moenie die deksel terugsit nie.
Na so 5 min behoort alles gaar te wees.
As mens van baie sout in kos hou sal dit nodig wees om nog sout by te gooi,maar ek het gevind dat die soppoeier dit genoeg geur vir ons smaak.
'n Bietjie chutney bo-oor het ook nog niemand skade gedoen nie.
SPAGHETTI MET SPINASIE:
by Kos vir kampeerders met idees vir kampering on Wednesday, June 29, 2011 at 1:37pm.
500 g spaghetti
2 groot uie, fyn gekap
60 ml olyfolie
500 g spinasie
sout
fyn neutmuskaat
Kook die pasta volgens die aanwysings tot sag, dreineer dit en hou dit warm.
Soteer die ui in die olie.
Was die spinasie, sny die ribbes uit en snipper dit fyn.
Voeg die spinasie by die uie en roerbraai dit net tot sag.
Geur die spinasie na smaak met die sout en n bietjie neutmuskaat.
Roer die spinasie by die pasta en sit dit warm voor.
ONE POT PASTA:
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 20, 2011 at 1:18pm.
4 cups water
2 cups tortellini
2 tablespoons dried, minced onion
2 tablespoons crushed, red pepper flakes
1/2 teaspoon salt
1 (2.4ounce) package tomato-with-basil soup mix
1 teaspoon oregano, dried
1 teaspoon dried minced garlic
1/2 cup grated Parmesan cheese
3/4 teaspoon ground red pepper
Boil 4 cups water in a Dutch oven.
Add pasta, onion, red pepper flakes, and salt.
Let cook for 10 minutes (or until tender).
Add soup mix, oregano, and garlic.
Let cook for 5 minutes.
Stir in cheese and ground red pepper.
NOODLE & CHICKEN POT:
.by Kos vir kampeerders met idees vir kampering on Wednesday, July 20, 2011 at 1:26pm.
This delicious pot is so filling that it can be served on it’s own. However, if so desired, a lovely tossed salad can be served along-side the pot. he food. The pot can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce. It’s enough for 4 to 6 people and a # 3 pot is recommended.
8 Chicken breasts ‘dye’
15ml Parsley, finely chopped
Salt & pepper to taste
10ml Mixed herbs
30ml Cooking oil
500ml Uncooked shell noodles
2 Celery sticks, chopped
5 ml Ground black pepper
2 Tomatoes, sliced
3ml Dried rosemary
1 Green-pepper, cut lengthwise
250ml Dry white wine
250g Whole button mushrooms
250ml Grated cheddar cheese
250ml onion grass, chopped
Spice the chicken with the salt and pepper.
Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all.
Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients. Cover with the lid and allow to simmer for about 1 hour.
Sprinkle the cheese over and allow to simmer for a final 20 minutes.
HOMEMADE PASTA - LASAGNE SHEETS: [4 BESTANDDELE - MAKLIKER KAN DIT NIE WEES NIE]
.by Kos vir kampeerders met idees vir kampering on Thursday, August 11, 2011 at 12:53pm
■400g flour
■3 eggs
■2 egg yolks
■1 teaspoon extra virgin olive oil
■salt and pepper
1.Place all ingredients in a mixing bowl.
2.Combine using dough hook until the dough is formed.
3.Scatter a little extra flour onto your work surface.
4.Roll out dough with rolling pin being careful to make sure the dough is even all over, so it cookes at the same rate.
5.Cut into wide strips for your lasagne.
6.Pre-cook the lasagne sheets for 3 minutes in salted boiling water before using to make the lasagne of your choice.
This mixture can be frozen for up to 6 weeks. Simply roll into a ball and wrap in clingwrap.
KLEURVOLLE PASTA GEREG:
150 g wortels, gekap
150 g seldery, gekap
150 g uie, gekap
2 knoffelhuisies, fyn gekerf
30 ml olyfolie
280 g kort spaghetti
560 ml tamatiesap
560 ml groenteaftreksel
90 g groen olywe
Braai die groente en die knoffel in die olie oor medium hitte vir ongeveer 5 minute. Geur met sout en peper en voeg die pasta by. Meng die tamatiesap en die aftreksel en gooi die helfte in die pot. Bring tot kookpunt en laat dit prut vir 20 minute lank. Terwyl dit prut, voeg die oorblywende sap by, bietjie vir bietjie. Voeg die olywe by en geur met sout en peper. Kan in 'n potjie buite gemaak word.
OOSTERSE NOEDELS:
Die doel van hierdie resep was om iets smaaklik voor te sit wat vinnig voorberei.
Kook ’n pakkie noedels volgens die aanwysings op die pakkie. Dreineer.
Intussen verhit en meng jy 4 eetlepels grondboontjiebotter in ’n souspan saam met 4 eetlepels sojasous en ’n fyngekapte rissie.
Sodra dit ’n sous begin vorm sit jy ’n pakkie gesnyde sampioene by. Maak die sampioene gaar na smaak, sekere soorte kan jy selfs rou hou.
Strooi sesamesaad oor die sampioene, meng met die noedels en bedien.
Hierdie resep is genoeg vir 4 persone.
MOSSEL PASTA:– [Gerbrecht vd Vyver]
1 pak pasta van jou keuse
1 pakkie spek
2 blikkies gerookte mossels
1 blikkie tamatie en uie smoor
knoffel
witsous of kaassous (sommer die kitspakkies of nog beter maak jou eie)
gerasperde kaas
Kook die pasta volgens die aanwysings. Intussen braai die spek tot lekker bros, voeg knoffel by en braai 1 min. Gooi tamatie en uie smoor by. Dreineer olie van gerookte mossels en voeg mossels ook by. Laat prut tot warm – sowat 1 min. Geur met peper.
Dreineer gaar pasta en vorm lae met pasta en mengsel in ‘n oondvaste bak. Gooi die witsous/kaassous oor die gereg en sprinkel gerasperde kaas bo-oor. Bak in oond tot kaas gesmelt is. Sit voor met mengelslaai en lekker vars brood.
VINNIGE PASTA MET ROOM EN SPEK:
1 ui
1 pakkie spek gesnipper
1 Groen en rooi peppers in repies gesny
1 pak sampioene in skyfies gesny
Bietjie olie
Gemengde kruie
1 bakkie room
Braai alles behalwe die room saam tot gaar.
Gooi die room by en laat ‘n bietjie kook tot die sous dik word.
Eet saam met pasta.
Jy kan ook bietjie gerasperde kaas hieroor gooi.
PASTA ARRABBIATA: [uit MAAK 'N LAS]
(6 porsies)
Die woord arrabiata dui aan dat dit brand. Hierdie is dus 'n pastagereg met 'n byt.
60 ml (4 e) olyfolie
15 ml (1 e) gekapte knoffel
4 bird eye- gedroogde brandrissies, fyn gekap of 2 vars rooi brandrissies, gekap
2 x 410 g gekapte tamaties met origanum en basielkruid (2 blikke)
125 ml (1/2 k) vars, gekapte pietersielle
sout en varsgemaalde swartpeper na smaak
500 g penne-pasta of spaghetti
Metode:
Verhit die olyfolie in 'n pan oor matige hitte. Voeg die knoffel in fyngekapte brandrissies by en roerbraai dit totdat die knoffel begin verkleur. Voeg die tamaties en pietersielle by. Druk die tamaties fyn en geur dit met sout en peper na smaak. Laat prut dit oor lae hitte - 1 uur lank of totdat die sous verdik. Roer dit gereeld. Verhit 2 liter water, waarby 5 ml (1 t) sout gevoeg is, tot kookpunt in 'n kastrol. Voeg die penne of spaghetti by en laat kook dit 10 minute lank. Roer dit gereeld. Dreineer die pasta en skep dit terug in die kastrol. Skep die tamatiemengsel oor en meng dit deeglik. Skep dit in 'n opdienbak en geniet.
Wenk:
Gedroogde brandrissies is sterk, indien die kinders saameet, kan die monde brand. Ek waarsku net.!
COWBOY PASTA:
Hierdie gereg kan binne 30 minute voorberei word en is ideaal as al die vleis al op is.
• 2 kg Pasta
• 4 teelepels sout (vir pasta)
• 5 blikkies boeliebief (in klein blokkies gesny)
• 3 blikkies tamatie-en-uiesmoor
• 3 blikkies pitmielies of geroomde suikermielies
• 4 uie en groen rissie in repies gesny (opsioneel - braai apart in olie)
• sout, peper en ander smaakmiddels
Kook pasta gaar. Voeg alles daarby in en laat deurwarm word vir nog 15 minute. Bedien dadelik.
SPAGHETTI CARBONARA:
10ml olyfolie
1 knoffelhuisie, geskil
250g streepspek, in repies gesny
375g spaghetti
2 eiers
2 eiergele
60ml gerasperde parmesaankaas
sout en varsgemaalde swartpeper
Verhit olyfolie en knoffel in 'n pan. Voeg spek by en soteer tot goudbruin en bros, ongeveer 5-10 minute. Verwyder die knoffel. Gebruik 'n groot mengbak en klits die eiers, eiergele en parmesaankaas liggies saam. Geur met sout en peper. Kook intussen die spaghetti volgens die aanwysings op die pakkie. Dreineer en gooi 100ml van die kookwater by die eiermengsel. Voeg die spek met olie en al by die eiermengsel en meng. Roer laastens die spaghetti in en bedien onmiddelik, met ekstra parmesaankaas indien verkies.
PASTA MET HOENDERLEWERS:
500g noedels van jou keuse
SOUS
2 x 250g bevrore hoenderlewers,ontdooi
60ml botter
125g streepspekvleis, swoerd verwyder en fyngekap
1 ui, fyngekap
15ml gedroogte salie
250g sampioene, in skywe
45ml sjerrie of brandewyn
15ml koekmeelblom
310ml hoenderaftreksel
sout en varsgemaalde swartpeper
Was en sny die hoenderlewers in kwarte. Plaas eenkant. Verhit botter in swaarboompan, braai ui en spek daarin vir sowat 5 minute of totdat ui sag is en die spek gaar. Roer af en toe. Voeg die salie by en roerbraai 'n verdere minuut. Voeg die sampioene by en kook oor matige hitte vir 3-4 minute. Roer voortdurend. Voeg hoenderlewers by en laat kook totdat dit begin verkleur. Voeg sjerrie of brandewyn by en kook verdere 2 minute. Roer die meel by en voeg die hoenderaftreksel geleidelik by, terwyl voortdurend geroer word. Sodra gereg begin kook, bedek en laat 'n verdere 5 minute saggies prut. Geur met sout en peper na smaak. Kook die pasta in kokende soutwater tot al dente. (Die pasta moet nog ferm wees as jy dit byt, en nie sag en pap nie). Dreineer. Skep hoenderlewersous oor pasta en sit voor.
WENK
Om 'n romerige sous te verkry, kan die hoenderaftreksel met room vervang word.
SPAGHETTI MET SPINASIE EN FETAKAAS:
300-400g spaghetti
500g vars spinasie
15ml olyfolie
1 ui, fyn gekap
4 knoffelhuisies, gekneus
125ml natuurlike jogurt of room
200g fetakaas, in 1 cm blokkies gesny
30ml gekapte vars kruie
sout en varsgemaalde swartpeper ...
Kook die pasta in vinnig kokende soutwater vir sowat 8-10 minute of tot al dente. Dreineer. Spoel intussen die spinasie goed af in koue soutwater, plaas dit nat in 'n groot pot, sit die deksel op en stoom dit oor matige hitte tot net sag sonder om enige vloeistof by te voeg. Haal dit uit, sny die harde stingeldele uit en snipper die res van die blare fyn. Verhit die olie in 'n swaarboompan en soteer die ui en knoffel, tot sag en deurskynend. Voeg die spinasie en jogurt of room by en verhit tot deurwarm. Meng die gaar, warm pasta en spinasiemengsel liggies deur. Geur na smaak. Skep in opdienskottel, sprinkel fetakaas en kruie oor. Sit dadelik met 'n tamatieslaai voor.
“SWEET & SPICY-NOEDEL” :
500 g noedels
1 greenpeper (blokkies)
1 blik gedreineerde appelkooshalwes in blokkies gesny
“Sweet & Spicy” sous van Knorr
{ Berei noedels volgens aanwysings op pak
{ Meng greenpeper, appelkoos stukkies en sous by noedels
Eet warm of koud, as slaai of bykos.
CRAB ALFREDO:
1/2 cup chopped onions
1 cup sour cream fat free
1 can Cream of Mushroom soup 98% fat free
1/2 cup skim milk
1/2 tsp garlic powder
1/4 tsp pepper
2 -8 oz pkg crab meat flaked [or crab sticks cut in bite size rings]
1/4 cup parmesan cheese
2 tbl parsley dried
Directions
Spray skillet with butter flavored spay. Saute onion until tender. Whisk in sour cream, Parmesan cheese, soup, milk, garlic powder and pepper until blended. Cook and stir until heated through (do not boil).Stir in crab; heat through. Serve over pasta of your choice.
Number of Servings: 4
PASTA MET HOENDER EN ROOM: (4 porsies)
Skroefnoedels (250 g)
45 ml olyfolie
45 g botter
4 hoenderborsfilette (repies gesny)
sout en peper
1 bossie sprietuie met stingels (gekap)
1 klein brandrissie (pitte verwyder en gekap)
1 knoffelhuisie (gekneus)
1 soetrissie (repies gesny)
250 g sampioene (skyfies gesny)
2 ml gemengde kruie
250 ml room
Kook pasta en hou warm. Berei sous terwyl pasta kook.
Verhit 30 ml elk botter en olie en roerbraai hoenderrepies paar op 'n keer tot goudbruin en gaar. Haal uit, geur met sout en peper en hou warm.
Voeg orige olie en botter in pan en soteer sprietuie, brandrissie, knoffel en soetrissie tot sag. Voeg sampioene by en roerbraai tot vloeistof ingedamp het. Plaas hoender terug in pan.
Geur na smaak. Giet room oor en laat vinnig kook tot verdik.
Gooi oor pasta en sit voor met brood en slaai.
TAMATIE EN CHILLIE PASTARYS: [All Gold]
Bestanddele
10 ml Sout
500 g Pasta Rys
30 ml Olyfolie
1 Ui gekap
250 g Bruin Sampioene grof gekap
405 g Pak All Gold Pasta Pronta Arrabiata
250 ml Room
5 ml Organum
Sout en Peper na smaak
Tabasco na smaak
40 g Parmesaanse Kaas
Vars gekapte Pietersielie
Metode
Gooi water, hoeveelheid volgens Pasta Pronto pakkie, in pot en bring tot kookpunt.
Voeg Sout en Pasta rys by en kook vir 8 na 10 minute.
Pasta rys moet sag maar tog ferm wees.
Dreineer en hou warm.
Verhit olyf olie en braai ui daarin tot sag.
Voeg sampioene by en braai saam met ui tot goudkleurig.
Voeg Pasta Pronto, room en Organum by.
Laat vir 2 minute stadig kook oor lae hitte, ror gedurig.
Gooi sout, peper en tabasco na smaak by.
Skep sous oor Pasta Rys.
Sprinkel parmesaan kaas en pietersielie oor.
Wenk
Pasta en Sous kan ook saam met kaas gemeng word.
Sprinkel Pietersielie oor.
SEEKOS EN PASTAGEREG:
Gemengde seekos, hoeveelheid afhangend van hoeveel persone.
Visspeserye - genoeg!
Thai speserye
knoffel
sout en peper
tobascosous (ops, of iets anders, tobascosous ongelooflik duur)
pietersielie
"Spring onions"
uie
tamatie
sjerrie
room
pasta
Braai uie, tamatie, pietersielie, sampioene en seekosmengsel saam, roeg gedurig.
Voeg al die geurmiddels en sjerrie by en prut so vir 'n halfuur.
Voeg room by en prut vir 5 minute.
Meng met gaar pasta of bedien net so as 'n voorgereg.
Ook lekker op rys of met kapokaartappels.
GEURIGE VERMICELLI:
250g vermicelli
3lt hoenderaftreksel [6 hoenderaftrekselblokkies opgelos in 3 lt kookwater]
2 suurlemoenskyfies
Gerasperde skil van 1 suurlemoen
100g gerasperde kaas
Voeg vermicelli by die kokende hoenderaftreksel, voeg suurlemoenskyfies en skil by en kook ongeveer vir 8 minute.
Skep in opdienbak, strooi kaas oor en dien op.
PASTA BINNE MINUTE: [Deur Bernice van der Merwe]
Genoeg vir 4 mense
Bereiding: sowat 5 minute
Gaarmaaktyd: sowat 20 minute
500 g spaghetti
100-150 g salami, in stukkies gekap
1 houer (250 g) mascarpone
6 stingeluie, grof gekap
100 ml basiliepesto
sout en vars gemaalde swartpeper
handvol basilieblare
1. Kook die pasta in soutwater tot al dente, dreineer en giet terug in die kastrol.
2. Roer die res van die bestanddele behalwe die sout, peper en vars basilieblare en meng goed tot alles goed warm is.
3. Geur met sout en peper.
4. Skep die pasta in bakkies en garneer met basilieblare.
ROMERIGE PASTA MET HOENDERWORSIES EN OKKERNEUTE:
500 g pasta van jou keuse
250 g hoenderworsies (sien wenk)
30 ml botter
1 ui, dun gesny
60 ml sjerrie
250 ml vars room
125 ml melk
30 ml heelkorrelmosterd
15 ml olyfolie
1 houer kersietamaties
50 g okkerneute, gerooster en gekap
125 ml gerasperde parmesaankaas
Sout en swartpeper na smaak
Vars tiemieblaartjies
Kook die pasta in 'n groot pot vinnig kokende soutwater tot gaar, maar steeds ferm. Terwyl die pasta kook, braai die hoender-worsies in 'n pan tot gaar. Skep uit, sny in groterige stukke en hou eenkant. Verhit die botter in 'n pan en braai die ui tot sag. Voeg die sjerrie by en verhit tot kookpunt. Voeg die room by en kook verder af tot effens verdik. Voeg die melk en mosterd by en kook tot 'n romerige sous. Dreineer die pasta en voeg dit saam met die worsies by die sous. Verhit die olyfolie in 'n pan en braai die tamaties tot die skille begin oopbars. Voeg dit by die pasta saam met die okkeurneute, parmesaan, sout en peper na smaak. Sprinkel 'n paar tiemieblare oor en sit dadelik voor.
Genoeg vir ses mense.
PASTA EN MAALVLEIS: [soos mince mate]
500g maalvleis
1 blikkie tamatie en uiesmoor
1 pakkie soppoeier (bruinuiesop werk lekker)
half pak rou pasta (macaroni, skulpies, wieletjies, of waarvan die kinders die meeste hou).
2 tot 3 koppies kookwater
Metode
Braai die maalvleis tot gaar, gooi die soppoeier bo-oor en roer.
Gooi die blikkie tamatie en uiesmoor bo-oor en roer.
Gooi die pasta bo-op en dan die kookwater, eers net 2 koppies. Sit deksel op en wag so 15 min. Die mengsel moet prut en nie te vinnig kook nie anders brand die vleis aan die onderkant.
Haal deksel af en roer die pasta tussen die vleis in. Nou behoort mens te sien of nog kookwater nodig is om pasta sag gekook te kry. Indien nodig, gooi dan nog kookwater by en moenie die deksel terugsit nie. Na so 5 min behoort alles gaar te wees.
As mens nie baie van sout in kos hou nie, is dit nie nodig om sout by te gooi nie. Die soppoeier geur gewoonlik die kos genoeg.
SPAGHETTI MET SPINASIE EN FETAKAAS:
300-400g spaghetti
500g vars spinasie
15ml olyfolie
1 ui, fyn gekap
4 knoffelhuisies, gekneus
125ml natuurlike jogurt of room
200g fetakaas, in 1 cm blokkies gesny
30ml gekapte vars kruie
sout en varsgemaalde swartpeper
Kook die pasta in vinnig kokende soutwater vir sowat 8-10 minute of tot al dente. Dreineer. Spoel intussen die spinasie goed af in koue soutwater, plaas dit nat in 'n groot pot, sit die deksel op en stoom dit oor matige hitte tot net sag sonder om enige vloeistof by te voeg. Haal dit uit, sny die harde stingeldele uit en snipper die res van die blare fyn. Verhit die olie in 'n swaarboompan en soteer die ui en knoffel, tot sag en deurskynend. Voeg die spinasie en jogurt of room by en verhit tot deurwarm. Meng die gaar, warm pasta en spinasiemengsel liggies deur. Geur na smaak. Skep in opdien-skottel, sprinkel fetakaas en kruie oor.
Sit dadelik met 'n tamatieslaai voor.
TWEE MINUTENOEDEL SOETRISSIEGARNALE: [deur Aletta Lintvelt]
Wenk in plaas van die kruie kan jy ook 2 eetlepels rooi Thaise kerriepasta gebruik.
Vir 4
Voorbereityd 5 minute
Gaarmaaktyd 5 minute
As ek haastig is, gebruik ek sommer gaar, skoongemaakte garnale, maar vir ’n regte Singapoerse geur moet jy groot, rou garnale in die dop gebruik. Dit is morsig maar lekker!
Jy benodig
•2 pakkies tweeminuutnoedels
•16-20 garnale
•2 teelepels Maizena (mielieblom)
•2 eetlepels olyfolie
•2 knoffelhuisies, fyngekap (of 1 eetlepel uit ’n fles of vlokkies)
•5 cm vars gemmerwortel, gerasper (of 1 eetlepel gemmerpasta)
•2 rooi rissies, fyngekap (of 1 eetlepel droë vlokkies)
•2 eetlepels soetrissiesous
•1 koppie tamatiesap (of tamatie passata)
•1 eetlepel heuning of tamatiekonfyt
•klein hand vol vars koljanderblare, gekap
•sojasous of sout na smaak
•gemaalde swartpeper
•1 lemmetjie of suurlemoen, in skyfies gesny
Só maak jy
1.Gooi die geurselsakkie van die tweeminuutnoedels weg en maak die noedels aan volgens die aanwysings op die pakkie. Dreineer. Sorg dat jy alles afgemeet en byderhand het voor jy verder gaan. (Indien jy vars garnale in die dop gebruik, moet hulle heeltemal ontvries wees en die swart dermpie moet verwyder wees.)
2.Meng die mielieblom met ’n eetlepel of twee koue water tot ’n pasta in ’n koppie.
3.Braai nou die knoffel en al die speserye in die olie. Indien jy rou garnale gebruik, voeg dit nou by en roerbraai vir 30 sekondes oor ’n hoë hitte.
4.Voeg die soetrissiesous, tamatiesap en heuning by. Sodra dit begin kook, meng die mielieblommengsel vinnig in. Bly roer totdat die sous verdik. Indien jy gaar garnale gebruik, voeg dit nou by en laat dit deurwarm raak.
5.Verwyder van die hitte en strooi die koljanderblare oor. Geur met sojasous of sout en ’n paar draaie swartpeper saam met die noedels op die tafel of verdeel die noedels, garnale en suurlemoenskyfies tussen 4 bakkies.
SPAGHETTI BOLOGNAISE: [Chantelle Geldenhuys]
½ pak (250g) spaghetti
1 ui, gekap
15 ml margarien
500g mince
1 pakkie tamatieroomsoppoeier
37,5 ml tamatiesous
25 ml chutney
12,5 ml worcestersous
1 klein blikkie (170g) ideal melk (ek gebruik gewone melk)
250 ml koue water
gerasperde kaas
Kook die spaghetti volgens die aanwysings op die pak. Dreineer en hou eenkant warm.
Braai intussen die gekapte ui liggies in die margarien in ´n kastrol tot goudbruin. Voeg die maalvleis by en braai tot gaar.
Roer af en toe sodat die mince nie klonte vorm nie.
Meng die res van die bestanddele, behalwe die kaas, en voeg by die mince. Roer goed deur en kook nog 15 min oor lae hitte.
Sit voor op die gaar spaghetti en strooi gerasperde kaas oor die mince mengsel.
Lewer 4 - 6 porsies
PIKANTE RISSIES EN PASTA:
´n handvol neute, gekap
10 swart olywe, ontpit en opgesny
5 ingemaakte pikante rissies (peppadews), in repe gesny
´n handvol pietersielie
´n handvol basiliekruid
sout en peper
Meng alles saam terwyl jy jou jou gunsteling pasta eenkant kook. Verhit olyfolie in ´n pan wanneer die pasta klaar is en braai gekapte knoffel daarin. Skakel die plaat af voor jy die pasta en die neutmengsel bygooi. Meng alles saam.
Bedien dadelik met parmesan.
SMOKED PORK PASTA:
You can use kassler chops for the sauce, but I smoked some pork loin steaks for about 15 minutes in the small smoker.
Cut the pork in small squares, then fry some unions in olive oil, add the pork and fry some more, add two cans off chopped tomatoes and a teaspoon of dried oregano, a glass of red wine and flavor with salt and pepper.
Bring to the boil, reduce the heat and simmer for an hour, serve on top of the homemade pasta, and enjoy with a glass or two of red wine.
TUNA EN SPAGHETTI:
1 blikkie tuna, gedreineer en gevlok
1 pak spaghetti
1 rooi soetrissie, gekerf
60 ml botter
60 ml suurlemoensap
Kook die spaghetti volgens die aanwysing op die pak. Dreineer en spoel af onder lopende koue water. Vethit die botter in n pan en voeg die rissie en die suurlemoensap by. Kook dit vir 1 minuut lank oor medium hitte. Voeg die pasta by die sous en roer goed. Vou die tuna versigtig by.
JODINE SE HAASTIGE SEEKOSPASTA: [RSG]
Bestanddele
1 pakkie seekosmengsel
500g skulpie-noedels
1 ui
2 knofeltoontjies
1 eetlepel botter
1 pakkie Alfredo pastasous
sout en peper
1 eetlepel vars pietersielie
Metode
Kook die noedels.
Braai die ui en knoffel in botter, voeg die seekosmengsel by en roer tot amper gaar.
Volg die instruksies op die pakkie Alfredo en voeg dit by die seekos.
Voeg die noedels by en geur met sout en peper.
Bedien met pietersielie bo- op.
BRIAN SE BLIKSEMBYT: (PASTA MET SARDIENS) [RSG]
Bestanddele
500g skroefie-pasta
1 blik sardiens of sardyne
1 blik Chakalaka
Metode
Kook die hele pak pasta.
Maak die sardientjies fyn en voeg dit by die gekookte pasta saam met die Chakalaka.
HOENDERTAGLIATELLE:
250g tagliatelle
bietjie olie
250g sampioene, in skyfies gesny
2.5ml droë gemengde Italiaanse kruie
6 hoenderborsies, ontvel, ontbeen, in blokkies gesny
knippie droë salie
knypie sout en peper
45ml whisky
250ml cheddarkaas, gerasper
30ml parmesaankaas, fyn gerasper
30ml blatjang
250ml room
Kook pasta in borrelende soutwater met bietjie olie daarin tot net gaar. Dreineer en roer bietjie bietjie olie by, sodat pasta nie aanmekaar vassit nie. Bedek en hou eenkant. Verhit olie en soteer sampioene vir 3 minute. Voeg hoenderblokkies by en soteer tot gaar. Voeg kruie, sout en peper by en soteer nog bietjie. Voeg whisky by en laat kook sodat die alkohol kan verdamp. Roer kase, blatjang en room by. Voeg pasta by. Roer deur en laat prut met deksel op tot deurwarm. Sit dadelik voor.
Lewer 4 porsies.
NOEDELSLAAI MET TUNA/HOENDER: [Rencia Odendaal Pretorius]
½ pakkie noedels – gaar maar nie pap gekook (laat afkoel)
2 Blikkies chunky tuna (gedreineer) OF gevlokte hoender
2 wortels gerasper (grof)
1 ui fyngekap
kwart van elk – red, green, yellow pepper fyn gekap
4 hardgekookte eiers – in blokkies gesny
2 tamaties in blokkies gesny
Paar gherkins fyngekap
Blokkies kaas (cheddar)
Komkommer in blokkies gesny
Blikkie pynappelstukke/of crushed
Meng alles deurmekaar en voeg sout en gemaalde swartpeper by
Sous:
Mayonaise, melk, mosterd, chutney, bietjie kondensmelk (opsioneel) pietersielie.
Meng sous by en bewaar in die yskas.
ROMERIGE BILTONG PASTA: [HUISGENOOT] [Deur Esther Malan, Carmen Petersen en Bernice van der Merwe -Foto: David Briers]
Genoeg vir 4 mense
15 ml (1 e) olyfolie
250 g knopiesampioene
sout en vars gemaalde peper
500 ml (2 k) room
200 g nat biltong, gekerf
15 ml (1 e) vars pietersielie, gesnipper
250 g linguini-pasta
1. Verhit die olie in ’n pan en braai die sampioene ’n paar minute tot geurig. Geur met sout en peper.
2. Sit die room by en bring tot kookpunt. Verlaag die hitte en laat prut tot die sous effens verdik.
3. Sit die nat biltong en pietersielie by en roer ’n paar minute.
4. Kook die pasta in soutwater tot al dente, dreineer en meng dit by die biltongmengsel.
ROOMKAAS EN ASPERSIEPASTA: [HUISGENOOT TREFFERS]
Genoeg vir 4 persone
250g spaghetti
200g aspersies
250ml roomkaas
100ml melk
skil van 1 suurlemoen, gerasper
1 brandrissie, gekap
sout en gemaalde swartpeper
60ml parmasaankaas, gerasper
METODE:
Kook die pasta in soutwater tot al denté, dreineer en hou eenkant.
Sny die aspersies in stukke en stoom vir 3 -5 minute op hoog in mikrogolf tot sag en gaar, nie pap nie.
Verhit die roomkaas en melk in diep pan, voeg die aspersies by en geur met die suurlemoenskil, rissie en sout en peper.
Roer gaar spaghetti deur die roomkaasmengsel.
Sprinkel die parmasaankaas oor en bedien.
PASTA VAN SPINASIESTINGELS: [RADIO HOëVELD]
Ons gooi gewoonlik die wit stingels van spinasie weg maar ons voorouers het in die maar jare niks weggegooi nie. Die pasta resep is ontwikkel uit ‘n groente gereg uit.
Neem die stingels van 1 bossie Spinasie en sny fyn.
Braai die stingels nou saam met 2 gekapte uie en 250g Ontbytspek of Hoenderborsies in bietjie botter.
Waneer amper gaar roer so ‘n lepel meelbom by en braai tot bottersous dik is.
Voeg nou of room of ‘n pakkie pastasous wat aangemeek is by.
Vinnig maar lekker !
Geniet !!!
OOSTERSE NOEDELS: [VINNIG,MAKLIK EN YUMMY!]
Die doel van hierdie resep was om iets smaaklik voor te sit wat vinnig voorberei.
Kook ’n pakkie noedels volgens die aanwysings op die pakkie. Dreineer.
Intussen verhit en meng jy 4 eetlepels grondboontjiebotter in ’n souspan saam met 4 eetlepels sojasous en ’n fyngekapte rissie.
Sodra dit ’n sous begin vorm sit jy ’n pakkie gesnyde sampioene by. Maak die sampioene gaar na smaak, sekere soorte kan jy selfs rou hou.
Strooi sesamesaad oor die sampioene, meng met die noedels en bedien.
Hierdie resep is genoeg vir 4 persone.
WENK:
Jy kan die pakkies kitsnoedels ook gebruik, maar dan sal jy op 1 pakkie per persoon moet werk en as daar manne in die geselskap is dan reken ek so 2 pakkies elk vir hulle.
SPAGHETTI WITH PORK SAUSAGE IN RED WINE:
Ingredients:
350g dried spaghetti
2 Italian fresh pork sausages, remove skin and cut into small pieces
1/4 cup shallot, thinly sliced
2 garlic cloves, finely chopped
1/4 cup red wine
12 cherry tomatoes, cut into halves
2 tbsp aceto balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp sugar
salt & pepper
3 tbsp dried parsley (you can use fresh one of course)
1/2 cup grated Parmesan cheese and more to serve on table
extra virgin olive oil
Directions:
1Prepare the pork sausages, shallot, onion, lemon juice as described above.
2.In a medium pan, without oil, place the pieces of pork sausage into the pan and cook at medium high heat, keep stirring until they are cooked. Transfer the sausage onto a bowl lined with kitchen paper to absorb excess oil came out of the sausages.
3.Pour away the oil from the pan and then pour in the olive oil and heat it up. Add in the garlic and let it cook for a minute and then add in the shallots and cook for another minute. Stir from time to time.
4.Add in the red wine and balsamic vinegar and sausages into the red wine mixture, bring to boil and then add in the sugar and cherry tomatoes. Cover and let the liquid simmer at medium heat.
5.In the meantime, cook the spaghetti in a large pot of salted water as instructed by the pack until al dente.
6.When the pasta is cooked, drain the pasta and reserve a little pasta water for thinning the sauce if necessary.
7.Season the thickened sauce with salt and fresh ground pepper. Add the cooked pasta into the sauce, toss to coat the pasta with the sauce. Sprinkle the parmesan cheese and parsley, toss well and serve immediately.
8.Sprinkle more parmesan cheese when serve if desired.
Notes:
•The sauce should just be enough to coat the pasta and not runny.
•If desired, add a few drops of Tabasco.
•If you have some arugula at home, you can to toss in a small handful to it.
ANDERSTE SPAGHETTI CARBONARA: [Deur Barbara Joubert SARIE KOS]
Bestanddele
(4 porsies)
Instruksies
Sny 500 g strepiespek in klein blokkies.
Verhit 30 ml olyfolie in pan en braai spek tot bros.
Kook 1 pak (500 g) spaghetti volgens aanwysings op pak en dreineer.
Meng spek en pasta saam en hou warm eenkant.
Bring groot kastrol met water tot kookpunt en voeg 100 ml witdruiwe-asyn by.
Breek 4 eiers in kookwater en posjeer vir sowat 2 – 3 minute.
Die geel moet nog loperig wees.
Meng 200 g fyngerasperde parmesaankaas en 40 g bronkors deur pasta en geur met sout en varsgemaalde swartpeper.
Plaas geposjeerde eier op pasta en sit dadelik voor.
GNOCCHI MADE EASY:
Some of the easiest, fastest, yummiest family food… 5 minutes to make and probably fewer to eat!
Serves 4, generously
Ingredients:
4 or 5 ripe tomatoes
A handful of pine nuts, toasted
A couple of good handfuls of fresh basil, roughly chopped
Handful of capers
A couple of cloves of garlic, finely chopped
2 balls of buffalo mozzarella
Good quality olive oil
Salt and pepper
2 x 500g packs of gnocchi [te koop by Spar, Pick n Pay en Checkers]
Method:
Peel your tomatoes by cutting cross shapes on the end opposite where the stalk joins and throw them in a dish of boiled water. In the meantime, toast your pinenuts, chop your garlic and basil, roughly chop your capers and tear your mozzarella into bite-size chunks. Remove your tomatoes from the water and peel them using a paring knife and then roughly chop them into cm-square or so chunks. Place everything in a serving bowl and douse with good extra virgin. You want to leave them here all chilling out together for around ten minutes while your water boils. This will allow the flavours to marry and infuse and get all tasty, basically. Once your water is boiling, chuck in your gnocchi and wait for it to rise to the surface. This will take around two minutes and you will know it is then cooked. Using a slotted spoon, remove your gnocchi from the water and place it into your serving bowl with the other ingredients. Toss everything together and season well. Serve and devour.
VYFMINUTE GARNAAL-GNOCCHI: [Deur Aletta Lintvelt]
Vir 4
Dis ’n bietjie luuks as jy ’n klomp mense moet voer, maar dié resep het my al baiekeer op die nippertjie gered. Ek hou ’n pak gekoopte gnocchi in die vrieskas.
Jy benodig
botter of olyfolie
4-6 garnale per persoon (skoongemaak, sonder kop)
1 hand vol gnocchi per persoon (’n 250 g-pak is genoeg vir 4)
gekoopte pesto
Sit by wat jy het
•parmesaankaas, gerasper
•roomkaas of ricotta
•olywe
•kappertjiesaad (capers)
•neute
Só maak jy
1.Kry ’n potjie water aan die kook.
2.Gooi ’n paar eetlepels botter in ’n pan en braai die garnale daarin sodra dit begin borrel. As jy gaar, gekoopte garnale gebruik, is net 1 minuut nodig. Vir groter, rou garnale sal dit sowat 4 tot 5 minute neem. Onthou net dat dit ontdooi en skoongemaak moet wees.
3.Gooi die gnocchi in die kookwater terwyl die garnale braai. Dis gaar sodra dit bo dryf. Skep af en verdeel tussen die bakkies met ’n gaatjieslepel.
4.Skep ’n eetlepel pesto bo-op die pasta en verdeel die garnale tussen die bakkies.
5.Dan kyk jy maar wat jy in die yskas het – dalk ’n paar olywe en ’ skeppie geroomde kaas (maaskaas is ook reg) en ’n hand vol neute?
Bedien dit met ’n groot slaai om die maaltyd meer om die lyf te gee.
ROMERIGE BILTONGPASTA: [Deur Esther Malan, Carmen Petersen en Bernice van der Merwe -Foto: David Briers] HUISGENOOT:
Genoeg vir 4 mense
15 ml (1 e) olyfolie
250 g knopiesampioene
sout en vars gemaalde peper
500 ml (2 k) room
200 g nat biltong, gekerf [15 ml (1 e) vars pietersielie, gesnipper
250 g linguini-pasta
1. Verhit die olie in ’n pan en braai die sampioene ’n paar minute tot geurig. Geur met sout en peper.
2. Sit die room by en bring tot kookpunt. Verlaag die hitte en laat prut tot die sous effens verdik.
3. Sit die nat biltong en pietersielie by en roer ’n paar minute.
4. Kook die pasta in soutwater tot al dente, dreineer en meng dit by die biltongmengsel.
WENK:
Gebruik die fyn poeier biltong, dis goedkoper en maak geen verskil aan die gereg nie. Jy kan altyd 'n bietjie gekerfte biltong bysit as jy wil.
BUTTERNUT AND BACON PASTA: [Recipe from: Caro de Waal]
Preparation time: 10 min
Cooking time: 25 min
Ingredients
•1 small butternut
½ pack of streaky bacon
•250ml fresh cream
•2 cloves garlic
•1 small packet of spaghetti
•1 sprig rosemary
Method
Preheat the oven to 180°C.
Peel and chop the butternut into small rough blocks and place on a baking tray.
Drizzle with a little canola/vegetable oil and season.
Roast for 15 mins until just done.
Put some water on to boil for the pasta with a good shake of salt.
Slice the bacon into small strips and peel and chop the garlic.
Take the rosemary off the stalk and chop finely.
Place the pasta in the pot of boiling water.
Pan-fry the bacon until starting to crisp.
Add the butternut ,garlic, rosemary and cook for a further few minutes.
Add the cream and cook for a further 5 minutes to thicken slightly.
WENK:
Rooster die butternut sommer op die rooster buite wanneer jy kamp.
Ek hou ook daarvan om die butternut te puree, dan alles te goed te meng.
CHICKEN CACCIATORE 'PRONTO': [MICHAEL CHIARELLO]
"I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms--a perfect weeknight or 'everyday' meal." - Michael Chiarello
Servings:4 servings (serving size: 2 chicken thighs and 1/4 cup sauce)
Ingredients
•1 (½-ounce) package dried porcini mushrooms [or fresh mushrooms]
•1 cup hot water
•2 teaspoons olive oil
•8 skinless, boneless chicken thighs (about 1 pound)
•1 teaspoon salt
•½ teaspoon freshly ground black pepper
•3 garlic cloves, minced
•3 tablespoons minced fresh parsley, divided
•3/4 cup canned crushed tomatoes
•½ cup fat-free, less-sodium chicken broth
•½ cup water
directions
Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.
Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.
GEBAKTE SPAGHETTI MET TAMATIESOUS: [SONJA JORDT – FOTO: DONNA LEWIS]
As jy dit in 'n platboompot maak, moet jy hoop die mense hou daarvan, want anders eet jy vir twee weke opgewarmde spaghetti...
Jy benodig (vir 6 mense]
• botter vir smeer
• 3 groot eetlepels elk droë broodkrummels en gerasperde parmesaankaas, gemeng
• 125 g swoerdlose spekvleis, in repies gesny
• 300 g spaghetti, gaar gekook
• 100 g botter, in blokkies gesny
• 1 ekstragroot eier, geklits
• 4 eetlepels parmesaankaas, gerasper
• sout en varsgemaalde swartpeper
• 100 g mozzarellakaas, in dun skyfies gesny
• 1 hoeveelheid Napoletanasous
Só maak jy:
1 Smeer jouself vet, mannetjie. Smeer ’n 1,5 liter-oondbak met botter en sprinkel die helfte van die gerasperde parmesaankaas-en-broodkrummels oor die bodem.
2 Jou kierangs gaan uitbraai. Braai die spekvleisrepies bros en dreineer dit op kombuispapier. Breek dit in stukkies.
3 Pasta pronto. Gooi die warm spaghetti in ’n mengbak en roer die helfte van die botter plus die eier en parmesaankaas by. Geur dit met sout en swartpeper.
4 Pak slim. Skep die helfte van die spaghetti in die oondbak en sprinkel van die botterblokkies oor. Rangskik die mozzarellakaas bo-op en sprinkel van die spekvleis oor. Skep die res van die spaghetti bo-op en versprei dit egalig met ’n lepel. Sprinkel dan die oorblywende botterblokkies oor en dan die res van die broodkrummels-en-parmesaan.
5 Warmplek toe! Sit die spaghetti in ’n oond van 180 °C en bak dit vir ongeveer ’n halfuur. Skep die warm tamatiesous bo-oor, garneer dit met vars origanum- of basilieblare en sit dit voor met broodrolletjies en kaas, asook ’n groenslaai.
WENK:
As jy kamp, kan jy die gereg in ’n platboompot maak en vir omtrent die hele kampplek kosgee (goed, goed, maklik meer as tien mense).
Gebruik ’n nr. 12-platboompot en verdriedubbel die bestanddele. Sit ’n paar ekstra kole bo-op die deksel los dit so vir ongeveer 45 minute. Skep dit dan op in borde en sit dit voor met lepels vol van die tamatiesous.
MY WENK:
Dis ook heerlik saam met klein frikkadelletjies, maak dit sommer in jou mikrogolf met klein bietjie olie en water. Dis vinnig en gerieflik.
JOGHURT STROGANOFF MET RYSPASTA: [HUISGENOOT - Foto -David Briers]
Genoeg vir 4 mense
Bereiding: sowat 20 minute
Gaarmaaktyd: sowat 30 minute
600 g varkvleisrepies
sout en vars gemaalde swartpeper
60 ml (¼ k) mielieblom
40 ml olyfolie
1 ui, grof gekap
1 knoffelhuisie, fyn gekap
250 g sampioene, in skyfies gesny
1 groen soetrissie, in repies gesny
500 ml (2 k) Griekse jogurt
250 ml (1 k) gaar pastarys
METODE:
1. Geur die varkrepies met sout en peper. Rol die repies in die mielieblom en skud die oortollige mielieblom af.
2. Verhit van die olie in ’n pan en braai die varkrepies tot bruin en gaar. Geur met sout en peper. Verwyder uit die pan en hou eenkant.
3. Verhit nog olie en braai die ui en knoffel tot goudbruin. Voeg die sampioene en soetrissie by en braai ’n paar minute. Sit die varkrepies terug en braai ’n minuut.
4. Roer die jogurt by. Verhit tot deurwarm. Sit die gaar pastarys by en geur na smaak.
PASTA EN MAALVLEIS - SOOS MINCE MATE:
500g maalvleis
1 blikkie tamatie en uiesmoor
1 pakkie soppoeier (bruinuiesop werk lekker)
half pak rou pasta (macaroni, skulpies, wieletjies, of waarvan die kinders die meeste hou).
2 tot 3 koppies kookwater
METODE:
Braai die maalvleis tot gaar, gooi die soppoeier bo-oor en roer.
Gooi die blikkie tamatie en uiesmoor bo-oor en roer.
Gooi die pasta bo-op en dan die kookwater, eers net 2 koppies. Sit deksel op en wag so 15 min. Die mengsel moet prut en nie te vinnig kook nie anders brand die vleis aan die onderkant.
Haal deksel af en roer die pasta tussen die vleis in. Nou behoort mens te sien of nog kookwater nodig is om pasta sag gekook te kry. Indien nodig, gooi dan nog kookwater by en moenie die deksel terugsit nie. Na so 5 min behoort alles gaar te wees.
As mens nie baie van sout in kos hou nie, is dit nie nodig om sout by te gooi nie. Die soppoeier geur gewoonlik die kos genoeg.
PASTA MET ASPERSIES, SPEK, NEUTE EN UIE: [1,2,3 OP DIE TAFEL]
250g vars aspersies
20g botter
15ml olyfolie
6 stingeluie, grofgekap
2 knoffelhuisies, fyngekap
250g spek, in klein blokkies gesny
Sout en peper na smaai
250g penne-pasta
50g kasjoeneute, grofgekap
Uie-marmelade
MEDTODE :
Sny ongeveer 1 cm van die onderste deel van die aspersies af en gooi weg.
Stoom aspersies gaar.
Verhit botter en olie in pan en braai die stingeluie en knoffel oor hoë hitte tot sag en gaar.
Skep uit en hou eenkant.
Gebruik dieselfde pan en braai spek tot bros en voeg die stingeluie en knoffel by.
Roer nou die aspersies by.
Geur met sout en peper en hou warm.
Kook penne tot al dente en dreineer.
Meng die aspersiemengsel by en sprinkel die neute oor.
Sit voor saam met uie-marmelade.
Lewer 2 – 4 porsies.
SMOKED PORK PASTA:
You can use kassler chops for the sauce, but I smoked some pork loin steaks for about 15 minutes in the small smoker that I have written about on my Afrikaans blog. Cut the pork in small squares, then fry some unions in o...live oil, add the pork and fry some more, add two cans off chopped tomatoes and a teaspoon of dried oregano, a glass of red wine and flavor with salt and pepper.
Bring to the boil, reduce the heat and simmer for an hour, serve on top of the homemade pasta, and enjoy with a glass or two of red wine.
KERSIETAMATIE EN PARMASAANPASTA: [1,2,3 OP DIE TAFEL]
80ml olyfolie
5 knoffelhuisies, fyngekap
750g kersietamaties [moet baie ryp wees]
Sout en varsgemaalde swartpeper
500ml basilieblare
250g spaghetti
125g spek, fyngekap
250ml gerasperde parmasaankaas
METODE:
Verhit olyfolie in pan en braai knoffel tot geurig.
Roer die tamaties by knoffel en braai tot hulle begin bars,
Geur met sout en peper.
Druk tamaties stukkend met ‘n vurk of houtlepel en verwyder van hitte.
Skeur die helfte van die basilieblare grof en roer dit by die tamatiesous in.
Hou sous warm.
Braai die spek tot bros en roer by tamatiesous.
Roer die gaar spaghetti en die parmasaankaas by die tamatiesous in.
Laat die kaas nou lekker smelt.
Geur na smaak en roer die res van die basilieblare deur die pasta.
Lewer 2 tot 4 porsies.
PASTA GORENG: [PASTA LOVERS]
Malaysian Goreng mixed with a Italian flavor for Pasta lovers. Garden Pasta cooked with olive oil, spring onions, soy sauce, red chili paste, ketchup. Perfect for light dinners.
1. Pasta or egg noodles – 3 cups, I used garden pasta.
2. Garlic Cloves – 3, crushed
3. Green chilies – 2, slit
4. Red chili paste – 2 tbl sp
5. Soy Sauce – 2 tbl sp
6. Ketchup/Tomato Sauce – 3 tbl sp
7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
8. Spring onions – 1 cup, chopped (separate the white and greens)
9. Cauliflower – 1 cup
10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
11. Salt – 1tbl sp
12. Eggs – 2 (Optional)
Cooking Procedure
1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.
2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.
3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.
Garnish with the remaining spring onions greens, ketchup and serve hot.
MOUSSAKA: [JULIE GOODMAN]
Serves 8 as main, 12-16 as part of a buffet
Prep time: 30 minutes
Cooking time: 1 hr 30 minutes
4 – 5 eggplants, cut into 1cm thick slices
salt
Vegetable oil, for frying
1 kilo lamb or beef mince
2 brown onions, finely diced
3 cloves garlic, chopped
2 teaspoons cinnamon
½ teaspoon allspice
2 tablespoons tomato paste
½ cup red wine
1 cup tomato puree/passata
Béchamel Sauce
125g butter
½ cup plain flour
3 cups milk
1 ½ cups fresh grated parmesan
HOW TO:
Salt the eggplant slices on both sides and lay between 2 layers paper towel for around 15 minutes. Wipe carefully with fresh paper towel to remove salt and liquid that has been drawn out of the eggplant. Fry in batches in vegetable oil over medium-high heat until browned; drain on paper towel.
In the same pan, add a little more oil and brown mince, breaking up lumps with a wooden spoon until crumbly and browned. Add the onion and garlic and cook for a further minute. Stir in cinnamon and allspice and cook for another minute. Add tomato paste and stir to combine. Pour in tomato puree and red wine and cook until the liquid has evaporated and the meat sauce is quite a dry mixture; around 20 minutes.
Preheat oven to 180° C /160° C (fan forced).
Melt butter in a medium saucepan and stir in flour. Cook, stirring, for 2-3 minutes until thick, smooth and coming away from the sides of the pan. (This is called a roux.) Add a little of the milk and stir quickly; the mixture will form a dough immediately. Keep stirring and adding milk a little at a time. Once all the milk is added, stir (using a wire whisk if there are any lumps) and allow the sauce to thicken and the flour to fully cook. Stir in 1 cup parmesan. Taste and add salt if required.
To assemble, place a layer of eggplant slices into the base of a 24x36cm baking dish. Top with half the meat mixture. Repeat with eggplant and sauce and finish with a layer of eggplant slices. Pour over the béchamel sauce and sprinkle with remaining cheese. Bake for 30 minutes or until golden brown on top.
MY WENKE:
Kan in platboompot gemaak word soos met 'n potbrood, kole op die deksel of in jou Buksie-oondjie.
Jy kan dit ook in jou mikrogolf maak.
CHILI TUNA PASTA:
Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes
500g dried spaghetti
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 brown onions, finely chopped
2 tablespoons tomato paste
2 x 400g tins chopped tomatoes
½ teaspoon dried ground oregano
¼ teaspoon ground dried chilli [or sweet chili sauce]
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sugar
1 x 425g tin of tuna in oil, drained
METHOD:
Cook pasta in a large saucepan of boiling salted water according to packet instructions; drain and set aside.
Meanwhile, heat oil in a large frying pan over medium low heat and add garlic and onion. Cook gently for 4-5 minutes or until softened and transparent. Stir in tomato paste and cook a further 2 minutes, then add tinned tomatoes, oregano, chilli, salt, pepper and sugar. Simmer sauce for 5 minutes or until it thickens slightly.
Using a stick blender, puree sauce until smooth and adjust seasoning to taste. Add tuna and stir gently until warmed through. Toss through spaghetti, making sure it is thoroughly coated. Serve immediately in warmed pasta bowls.
Cook’s tips:
Pasta gets cold very quickly, so I recommend warming the bowls before serving.
As with all chilli dishes, adjust the amount to suit your own taste.
WALK AWAY BAKED SPAGHETTI:
Servings: 4-6
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy
1 lb browned and seasoned ground Beef (Italian sausage can be substituted)
3/4 lb.spaghetti, cooked
1 jar (approx 15 oz) of your favorite pasta sauce
2 cups Mozzarella Cheese, grated
METHOD:
Preheat oven to 350 degrees.
In a large sauce pan, simmer meat and tomato sauce together. Toss the cooked noodles in the sauce.
To Assemble: Spray a casserole dish with non stick cooking spray. Spoon half of the noodle mixture into the dish. Pack it down lightly and sprinkle on half of the cheese. Add the other half of the spaghetti, pack down lightly and top with the rest of the cheese. Bake for approximately 15-20 minutes or until the cheese is bubbly. Serve with a green salad and crusty garlic bread.
WENK:
Maak in jou Buksie-oond of in jou swartplatboompan, sit kooltjies op die deksel en hou maar die spulletjie dop dat dit nie brand nie, tensy jy dit oor matige kole doen of bo-op die rooster.
TORTELLINI WITH PEPPERS AND NUT SAUCE: [FAST SIMPLE BUDGET FOOD]
Ingredients:
1 bag tortellini with cheese filling, 150 grams mixed nuts, 1 garlic clove, thyme, parsley, 1 red pepper, 1 yellow pepper, 100 ml cream, 75 grams grated mature cheese, salt,
Number of persons: 3
HOW TO:
Cook the tortellini in boiling water with a little salt al dente.
Bake in a little oil 150 grams mixed nuts with 1 finely chopped garlic clove, thyme and parsley a few minutes.
Add 1 diced red pepper and 1 diced yellow pepper.
Stir a minute or 2 on high heat and lower the heat and leave it on for about 10 minutes.
Stir occasionally.
Add 100 ml cream, the tortellini and 75 grams grated mature cheese.
Let the cheese melt and serve.
Enjoy!
TAGLIATELLE WITH BEANS, MUSHROOMS AND TOMATO CHILLI SAUCE: [FAST SIMPLE BUDGET FOOD]
Ingredients:
tagliatelle, 200 grams beans, 250 grams mushrooms, 1 onion, 1 tin tomato puree, 4 tablespoons chilli sauce, 1 tablespoon tomato ketchup, 1/2 cube beef stock, water,
Number of persons: 3
HOW TO:
Boil the tagiatelle in boiling water with salt.
Put in the steam basket of the VitaCuisine 200 grams broken beans.
Put in the rice bowl 250 grams sliced mushrooms and 1 chopped onion.
Mix in a boil 1 tin tomato puree, 4 tablespoons chilli sauce, 1 tablespoon tomato ketchup, 1/2 crumbled beef stock cube and water.
Pour this sauce by the mushrooms and turn the VitaCuisine on for about 20 minutes.
Serve with Tagliatelle.
Enjoy!
PASTA WITH PEAS AND BACON: [FAST SIMPLE BUDGET FOOD]
Ingredients:
fusilli,
salt,
250 grams diced bacon,
1 onion,
1 garlic clove,
1 teaspoon chilli jam,
1 jar of tin peas,
2 tablespoons apple spread,
Number of persons: 3
HOW TO:
Boil the fusilli in boiling water with some salt al dente.
Bake in a hot frying pan 250 gram diced bacon until crisp.
Add 1 chopped onion, 1 finely chopped garlic clove and 1 teaspoon chilli jam and fry until the onion has softened.
Add peas and 2 tablespoons apple spread, stir it.
Lower the heat and leave to be cooked in about a minute or 5. Serve with fusilli.
ENJOY!
BAKED SPAGHETTI WITH ITALIAN SAUSAGE TART: [inspired by Budget Bytes]
Ingredients:
1 package Italian sausage, removed from casings
1 onion, diced
2 cloves garlic, minced
8oz sliced mushrooms
1 6oz can tomato paste
1 28oz diced fire-roasted tomatoes
1 Tbsp salt
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried basil
1 pinch crushed red pepper flakes
1 lb spaghetti, cooked al dente according to package directions
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
HOW TO COOK:
Brown the sausage, breaking and crumbling the meat as it cooks. Drain off any excess fat, then remove from heat and set aside.
In the same pan, add 1 Tbsp of olive oil and saute the onion over medium heat until soft and translucent. Add the garlic and cook for 1 minute or until fragrant. Remove from heat and set aside.
In the same pan, add 2 Tbsp of olive oil and saute the mushrooms over medium-high heat. Reduce the heat to medium, return the Italian sausage and onions to the pan, then add the tomato paste and canned tomatoes.
Add the salt, thyme, oregano, basil and red pepper flakes. Simmer for 10 minutes, then stir in the cooked spaghetti.
Spray a rectangular baking dish (mine's 11x14") with nonstick cooking spray. Add 1/2 of the spaghetti mixture to the pan, then evenly top with the ricotta. Add the remaining spaghetti, then top with the Parmesan and mozzarella cheese.
Bake in a 350° oven for 30 minutes, then let rest about 10 minutes before slicing and serving.
LAZY LASAGNA: [QUICK AND EASY]
- this is a loosey goosey recipe, do as you like!
12 ounce wide egg noodles
1 pound ricotta
1 egg
1 hand full Parmesan cheese
1/2 tsp kosher salt
2 cups mozzarella cheese
3 cups favorite marinara sauce
12 (8 ounce) wide-mouth mason jars or 1 9×13 inch baking dish
HOW TO COOK:
Boil noodles according to package directions. Drain and add back to the pot. Mix in 2 cups of sauce. In a bowl mix together ricotta, egg, Parmesan cheese, salt, and mozzarella. Fold cheese mixture gently into the noodles, do not over stir. Place in greased jars or baking dish and top with the remaining sauce, and sprinkle with more Parmesan cheese. Bake in 350 degree oven for 35 minutes.
Note- This is also good with cooked ground beef or sausage thrown in, or even some veggies. Oh and the throwing is a must.
RIGATONI MIXED POT: [ALL PASTA]
Our meat-loving friends can't get enough of this dish that's chock-full of beef, sausage and chicken. And neither can all those pasta lovers!
Serves: 6
Cooking Time: 2 hr 20 min
What You'll Need:
1kg ground beef
1kg hot Italian sausage, cut into 3-inch pieces
4 bone-in split chicken breasts
2 (28-ounce) jars spaghetti sauce
1kg rigatoni pasta
What To Do:
1.In a large soup pot, brown ground beef and sausage over medium-high heat. Drain off excess liquid and add chicken and spaghetti sauce; bring to a boil. Reduce heat to low cover and simmer 2 hours, or until chicken is completely cooked and tender.
2.Cook rigatoni pasta according to package directions and drain.
3.Place hot rigatoni in a large serving bowl and spoon sauce and meats over top. Toss lightly and serve.
Notes
We usually remove the chicken from the pot, then toss the meats and sauce with the rigatoni to make sure the pasta is well coated. Then we just place the chicken on top and serve.
MARMITE SPAGHETTI: [NIGELLA LAWSON]
HIERDIE IS VINNIG EN HEERLIK....KIDS SAL DIE LOVE!
Ingredients
(Serves 4-6)
Credit: Recipe from Nigella Kitchen
375g dried spaghetti
50g unsalted butter
1 tsp Marmite, to taste
freshly grated parmesan, to serve
Directions
1. Cook the spaghetti in plenty of boiling, salted water, according to the packet instructions.
2. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and one tablespoon of the pasta water, mixing thoroughly to dissolve.
3. Reserve half a cup of the pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little of the reserved pasta water to amalgamate if required. Serve with plenty of grated parmesan.
Cooking Note
1. When cooking for one, I adapted the above original recipe by using 1 serving (80g) of spaghetti with a small knob of butter, 1/2 tsp Marmite and 1 tbsp reserved pasta water.
MY WENK VIR VARIASIES:
Gebruik pakkies sop soos hoender en groente, ens.
Maak dit op dieselfde manier as bo beskryf vir 'n ander vinnige dis.
Laat dan net die marmite uit as jy wil, want anders kan dit te sout word.
Hou 'n bakkie gekookte spaghetti in die yskas, sal tot 3 dae vars bly en dan het jy net nodig om die sous te maak, gooi die spaghetti daarby en maak dit goed warm.
Kan ook net vinnig gesnyde sampioene braai, by die sous in roer en strooi gerasperde kaas oor voor bediening.
2 MINUTE NOODLE CORN PANCAKES: [By bluemoon downunder -
Photo by I'mPat]
Most kids love 2-minute noodles and corn fritters so in this recipe, adapted from a recipe on the Simply Great Recipes website, the two have bee ...
INGREDIENTS:
Servings: 18
85 g flavoured Maggi 2-minute noodles
2 eggs, beaten
½ cup plain flour
½ teaspoon baking powder
310 g corn kernels, drained
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley
½ cup milk
oil (for cooking)
DIRECTIONS:
Lightly break the noodles into a bowl, pour over boiling water to cover and allow to stand for 5 minutes, drain noodles into a colander and return to the bowl.
Stir in the beaten eggs, flour, corn kernels, chives, parsley, flavour sachet and milk.
Heat a non stick pan, brush with oil, and drop spoonfuls of the mixture into the pan and cook until golden, turn over and cook until set.
ASPARAGUS CARBONARA: [25 GRILLING RECIPES]
Ingredients:
1 serving penne
4 slices bacon (chopped)
1 handful asparagus
1 clove garlic (chopped)
pepper to taste
1 egg yolk
1 tablespoon heavy cream
1/4 cup pecorino romano
1 tablespoon parsley (chopped)
Directions:
1. Start cooking the penne.
2. Fry the bacon in a pan.
3. Cut the asparagus into penne shaped pieces.
4. Drain most of the fat from the pan but reserve some to cook the asparagus.
5. Add the asparagus, garlic and pepper and toss to coat in the bacon grease.
6. Mix the egg yolk, heavy cream and pecorino romano in a bowl.
7. Drain the cooked pasta reserving some of the water.
8. Add the pasta to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
AVOCADO AND GOAT CHEESE ALFREDO PASTA:
Avocado and goat cheese are a magical combination in this alfredo style pasta that will have you licking your bowl clean!
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
6 ounces linguine
1 large avocado, pureed
1/2 jalapeno (optional)
1 tablespoons cilantro
2 tablespoons lime juice (~1 lime)
1 tablespoon butter or oil
1 clove garlic, grated
1/2 cup heavy cream or milk or half and half
4 ounces goat cheese, crumbled
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
Directions
1.Cook the pasta as directed on the package.
2.Meanwhile, puree the avocado, jalapeno, cilantro and lime juice in a food processor or blender and set aside.
3.Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
4.Add the cream, goat cheese and parmesan, simmer until the cheese has melted, mix in the avocado mixture and heat to warm.
5.Remove from heat, season with salt and pepper and serve hot over the pasta garnished with more goat cheese, avocado and cilantro as desired.
Note:
The lime juice will help ensure that the avocado in the sauce does not turn brown so if you have any leftovers, they will still be good the next day.
AMERICAN CHOPSUEY WITH 2 MINUTE MAGGI NOODLES:
Serving Number:4
Cooking time20 minutes
Preparation time20 minutes
Total prep time40 minutes
INGREDIENTS:
2 packs MAGGI 2-Minute Noodles (Masala)
¾ cup Tomato Ketchup
3 cups of Carrot, Beans, Cabbage, Capsicum, Spring Onions (shredded)
1tbsp Oil
2 medium Tomatoes pureed
1½ cup water
2tbsp Cornflour
½tbsp Ajinomoto [this is a Japanese food seasoning, you can use any other kind of seasoning]
1tbsp Soya Sauce or MAGGI Liquid seasoning
1 Egg fried (Optional for garnishing)
PREPARATION STEPS:
1.Cook MAGGI Noodles in excess water without the tastemaker for 1 minute. Drain and keep aside to cool.
2.Deep fry noodles in hot oil till crisp and golden brown.
3.Sauté vegetables in oil for 4 - 5 minutes on high flame.
4.In a pan mix Tomato Ketchup, tomato puree, water, cornflour, ajinomoto, soya sauce or MAGGI Liquid seasoning and the noodle tastemakers. Bring to a boil stirring constantly and cook for 1 minute.
5.Remove from fire and mix in the sautéed vegetables.
6.Arrange the crisp noodles on a flat dish and pour the vegetables with sauce over it evenly.
7.Garnish with fried egg.
CHICKEN OR TURKEY FETTUCCINI: [EVERYTHING IN MODERATION]
You will need:
8 oz. uncooked fettuccine
½ cup chopped onion
½ cup chopped celery
4 garlic cloves, minced
1 tsp. Canola oil
1 cup sliced, fresh mushrooms
2 cups fat-free milk
1 tsp. salt-free seasoning mix (Like Mrs. Dash)
¼ tsp. salt
2 T. Cornstarch
1/2 cup fat-free half and half (or reg. if you're not counting your fat intake)
1/3 cup grated Parmesan
3 cups cubed COOKED chicken or turkey
¾ cups shredded part-skim mozzarella (or reg. mozzarella)
HOW TO COOK:
Cook noodles according to pkg. directions. Meanwhile, cover a large, oven-proof skillet with cooking spray. and saute' onion, celery and garlic in oil for 3 min. Add mushrooms; cook and stir till veges are tender. Stir in milk, seasoning blend and salt. Bring to a boil.
Mix cornstarch and half and half until smooth;stir into skillet. Cook and stir for 2 min. (or until thick & bubbly);stir in Parmesan just till melted.
Stir in meat. Drain noodles;add to mixture. Heat through. Sprinkle with mozzarella. Broil 2-3 min.
5 BESTANDDELE EN JY HET 'N MAALTYD:
Die groot fout wat ons almal maak, is om te dink dat hulle ’n spens vol kos nodig het om lekker maaltye voor te sit. Dit is glad nie die geval nie. Kyk net na hierdie heerlike 5-bestanddeel resepte.
YUMMY PASTA:
Bestanddele:
Pasta (spaghetti)
Maalvleis
2 blikkies (klein) Tamatiepuree
Knoffel
Vars Basil
Metode:
Kook die pasta vir so 10-15 minute in water en ’n spatseltjie olyfolie
Braai dan jou maalvlies. Wag tot net voordat dit gaar is en dan gooi jy ’n teelepel knoffel by. Moenie die knoffel te vroeg bygooi nie, anders brand dit. Gooi dan nou jou tamatiepuree by met bietjie water. Meng alles saam en laat dit bietjie prut. Dreineer jou pasta en gooi dan jou maalvleis mengsel by. Sny die vars Basil op en sprinkel dit oor die pasta. Jy kan ook bietjie sout bygooi vir geur.
HILLBILLY SKILLET SPAGHETTI PIE: [One Dish Wonder]
Ingredients:
1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
(3- 4 links with casings removed)
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grated mozzarella cheese
large cast iron skillet or 9 x 13 in baking dish
Directions:
Start by sauteing the onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat.
When the meat is almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe.
Once browned, stir in crushed tomatoes, water, sugar and salt.
Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes.
After 8 minutes, stir pasta so the noodles won’t stick together.
Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).
Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.
LINGUINE MET JONG TAMATIES:
600g Jong tamaties, heel of gehalveer
1 Eetlepel druiwepit-olie
500g Ongekookte Linguine of Penne
200g Jong spinasieblare
Olyfolie
Seesout
Varsgemaalde swartpeper
Parmesan
Vars kruie soos tiemie of basiliekruid
METODE
Plaas tamaties in oondpan. Sprinkel met druiwepit-olie. Plaas in oond teen 180˚C tot velletjies net bars. Kook pasta volgens aanwysings tot al dente. Dreineer en gooi in opdienbak. Voeg tamaties en spinasie onmiddelik by sodat spinasie effens kan gaar word en sprinkel dan met kaas voor opdiening.
Yummy en baie gesond!
RAMEN NOODLE CASSEROLE: [MR FOOD]
Prep time 15 mins
Cook time 20 mins
Total time 35 mins
Serves: 4
Ingredients
1- 1½kg ground chuck
1 medium onion , Diced
1 (14½ ounce) can diced tomatoes
3 (3 ounce) packages beef-flavor ramen noodles
3 cups water
Cheddar of mozarella cheese-to taste [slices]
Instructions
1.Brown ground beef and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes.
2.Add the water and the tomatoes and bring to a boil.
3.Then add ramen noodles and cook for about 4 minutes more.
4.Pour into a casserole dish sprayed with cooking spray, and cover with sliced cheese.
5.Bake for 15 minutes at 350° or until cheese is melted.
MY WENK:
Maak in jou platboompan, sit deksel op en laat die kaasskyfies smelt......baie lekker!
MACARONI EN KAAS VERRASSING: [DêM NICE KAROO SPICE]
1 pak skulp of elmboog noedels
30 ml egte botter
1 groot ui fyn gekap
2 knoffel huisies fyn gekap
2 koppies gerasperde belee cheddar kaas
1 koppie gerasperde belee Gouda kaas
1/2 koppie gerasperde parmesan of Romano kaas
3 Eiers goed geklits
250 ml suur room
1 koppie melk
2 T Maizina
1 E DÊM-Nice Karoo Spice
MAAK DAN SO:
Kook die macaroni vir 5 tot 7 minute tot sag.
Braai die uie en knoffel in die botter tot sag. voeg die melk en die suurroom by en laat opkook. Meng die maizina met bietjie koue melk tot n pasta en roer by. Skep van die warm mengsel by die geklitse eiers en klits goed en voeg dan nog warm mengsel by. klits baie vinnig en goed want jy wil nie he die eier moet gaar word nie. As jy n lekker gladde beslag het, gooi die eiermengsel terug by di res van die maizina melk mengsel en klits goed. Laat stadig prut. Meng al die kaas en die DÊM-Nice Karoo Spice by die mengsel behalwe die parmesaan. Voeg nou die gaar noedels by en meng goed deur. Skep in mooi opdien bak en sprinkel parmesaan en nog DÊM-Nice Karoo Spice oor. Lekker eet!
PAD THAI STIR FRY NOODLES:
Sauteed shrimp served in a sweet, salty, tangy and spicy sauce along with bean sprouts and chopped roasted peanuts that is so simple and yet so addictively good!
Servings: makes 1 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
1 tablespoon tamarind concentrate.
2 tablespoons fish sauce
2 tablespoons palm sugar
2 teaspoons chili sauce
1 serving rice noodles\
1 serving shrimp
1 shallot, chopped
2 cloves garlic, chopped
1 egg, lightly beaten
2 tablespoons roasted peanuts, chopped
1/2 cup bean sprouts
1 green onion, chopped
1/4 cup cilantro, chopped
lime wedges
Directions
1.Heat the tamarind, fish sauce, sugar and chili until the sugar is disolved.
2.Cook the noodles as directed.
3.Heat oil in a pan.
4.Add the shrimp, shallots and garlic and saute for 3 minutes.
5.Add the sauce and the noodles and mix and move to the side of the pan.
6.Add the egg, let it set a bit and then mix it into the noodles.
7.Add the peanuts and beansprouts and cook for a minute.
8.Add the green onions and cilantro and remove from heat.
PASTA GEREG MET GEMENGDE GROENTE EN BAKED BEANS: [RENCIA ODENDAAL PRETORIUS KREATIEWEKOSIDEES]
Kook pasta tot gaar
Braai uie, heel sampioene, 3 kleure peppers (grof gekap) tot sag (so 1 kop vol)
Voeg by knoffelvlokkies, sout en peper.
Voeg 500gr maalvleis by en roerbraai tot vleis net af is van pienk
Voeg so 2/3 tamaties geskil en gekap by. Kook deur.
Gooi nou 1 blikkie baked beans en 1 koppie veggie mix in en prut net tot warm
Ek het so halwe houerjie Ina Paarman’s Tomato en basil sous gehad en die bygevoeg, maar dit is opsioneel. Jy kan enige pasta sous byvoeg of jy kan sommer net nog bietjie water gemeng met tamtiesous en bietjie bladjang sodat jou beslag nie te droog is nie.
Pak nou lae, begin met die pasta, dan die maalvleismengsel, en dan het ek so 1 wieletjie feta gefrimmel en tussen die lae ingestrooi en afgeeindig met feta en gerasperde cheddar kaas.
Dit gebak in die oond by 180 C vir so half uur tot die mengsel begin borrel het.
Dit is regtig ‘n randrekker resep met die groente en bake beans –
Hierdie gereg is genoeg gewees vir 6 mense
Het dit bedien met vars broodrolletjies en mengelslaai.
PASTA WITH BILTONG AND BUTTERNUT: [SOURCE UNKNOWN]
Ingredients
1 medium-sized butternut – peeled and cut up in small cubes
125gr bacon – finely chopped
fresh thyme
1 bulb of garlic- top sliced of
1 medium onion- sliced
lemon-infused olive oil
salt/pepper to taste
500gr pasta of your choice – cooked al dente.
freshly grated parmesan cheese – about 1 cup
1 cup biltong – thinly sliced
WHAT TO DO:
To save time, I par-boiled the butternut, but this is not necessary. In an oven-proof dish, scatter the bacon pieces, topped with the butternut and onion. Add the whole garlic bulb and drizzle the whole lot with olive oil and season with salt/pepper and thyme. Roast this in a hot oven until the butternut is cooked , the bacon is crispy and the garlic is soft and yummee. For the last 2-3 minutes, scatter the sliced biltong on top and let the biltong just warm through and start to brown slightly. Drain the pasta and add the content of the oven dish to the pasta. Add the parmesan and toss lightly. Season if needed.
This pasta recipe had my family speechless. Unusual ingredients thrown together, but it just worked!!! Go ahead, give it a try.
PASTA GORENG:
Malaysian Goreng mixed with a Italian flavor for Pasta lovers. Garden Pasta cooked with olive oil, spring onions, soy sauce, red chili paste, ketchup. Perfect for light dinners.
1. Pasta or egg noodles – 3 cups
2. Garlic Cloves – 3, crushed
3. Green chilies – 2, slit
4. Red chili paste – 2 tbl sp
5. Soy Sauce – 2 tbl sp
6. Ketchup/Tomato Sauce – 3 tbl sp
7. Olive oil – 4 tbl sp (You can substitute with any cooking oil)
8. Spring onions – 1 cup, chopped (separate the white and greens)
9. Cauliflower – 1 cup
10. Cooked Potato – 1 cup (optional, you can add any other vegetables of your choice)
11. Salt – 1tbl sp
12. Eggs – 2 (Optional)
Cooking Procedure
1. Bring 6 cups of water to boil, add the pasta or noodles, salt, 1 table spoon of oil and cook until its is 90% done. Drain the pasta/noodles and run under cold water to avoid extra cooking.
2. While the pasta is cooking, beat the eggs with 2 table spoons of water, and cook it like an omelet. Cut the omelet into thin slices and keep aside.
3. Heat the remaining oil in a wide pan, add the crushed garlic, spring onion whites, cauliflower, a pinch of salt and saute for 10 minutes. Now add the cooked pasta/noodles, soy sauce, red chili paste, ketchup, green chilies and saute for 5 more minutes. Add the omelet slices and turn off the heat.
Garnish with the remaining spring onions greens, ketchup and serve hot.
NELMARIE SE “MOERBY” GEREG: [RADIO LAEVELD RESEPTE]
Dis nou een van daardie wenner resepte wat eintlik nie reëls het nie. Smaakmiddels kan na smaak bygevoeg word en niks keer jou om soetrissies of sampioene by te voeg nie.
Kook 2 pakkies “2 Minute Noodles” vir 5 minute tot gaar en hou eenkant.
Braai intussen 2 lekker groot gekapte Uie tot sag. Gooi nou die uie by die Noedels.
VOEG NOU BY:
3 eetlepels Blatjang
2 eetlepels Soet Rissiesous
2 blikkies Tuna
1 koppie Kaas by.
MAAK DAN SO:
Roer alles goed deurmekaar en gooi in ‘n gesmeerde oondskottel en maak mooi gelyk.
Maak nou ‘n slapkorsdeeg deur 3 eiers en ½ koppie saam te klits. Roer nou 2 hoogvol koppies koekmeel by.
Gooi die deeg oor die tert en bak vir 30 minute @ 180ºC of tot gestol.
Geniet !!!
MY WENK:
Kan in platboompan met deksel op en kooltjies bo-op deksel buite gemaak word of in jou Buksie-oond.
AVOCADO MAC AND CHEESE: [THE HUNGRY HOARDER]
5 Servings
What a great idea, using avocado to make a creamy sauce for pasta.
Ingredients:
10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded pepper jack cheese
Directions:
1.Bring salted water to a boil in a large pot.
2.Add in macaroni, stir and cook al dente, about 8-10 minutes.
3.Drain and set aside.
4.In a food processor, add garlic, avocados, lime juice, cilantro, salt and pepper.
5.Process until smooth and creamy, set aside.
6.Place butter in a small saucepan and heat over medium heat.
7.Whisk in flour to create a paste.
8.Continue to whisk while adding milk.
9.Whisk until smooth.
10.Stir with a wooden spoon until sauce starts to thicken.
11.Add in the cheese.
12.Continue to stir until cheese is melted and sauce is creamy.
13.Place macaroni in a large bowl.
14.Pour the avocado sauce over the macaroni and stir until well coated.
15.Add the cheese sauce and stir until macaroni is coated and creamy.
16.Season with additional salt and pepper, to taste.
17.Garnish with additional diced avocado chunks, if desired.
MARTIN SE WINTERBLUES MACARONI EN VLEISGEREG: [RSG - TJAILATYD]
Bedien 4 tot 6 mense
2 koppies macaroni
Handvol soetmelkkaas, gerasper
2 uie
2 huisies knoffel
Bietjie kookolie
250 g maalvleis
Gemengde gevriesde groente
Klein bakkie vars room
Paar stukkies spek
Swartpeper
Sout
Maalvleisspeserye
1 koppie biefekstrak
1 eetlepel soetrissiesous
1 eetlepel sojasous
MAAK DAN SO:
Kook macaroni tot gaar.
Braai uie, maalvleis, knoffel, spek en speserye tot bruin.
Voeg biefekstrak en gevriesde groente by en laat stadig prut vir 15 minute.
Gooi die meerderheid watermengsel af.
Vou die braaimengsel binne in die macaroni in.
Kners bietjie swartpeper bo-oor.
Meng die room en kaas in die gereg in, asook die twee souse.
Los op stoofplaat of bak in voorafverhitte oond teen 150 grade vir 8 tot 10 minute.
4 INGREDIENTS MACARONI BAKE: [Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients]
Serves 4
2 cups cooked macaroni
420g can tomato soup
250g diced ham or bacon
1 cup grated cheese
METHOD:
Place macaroni, soup and ham in a bowl and mix well before pouring into a covered dish.
Top with grated cheese and bake in a 180C oven for 20 minutes.
Optional – mix some freshly grated breadcrumbs into the cheese topping.
MY WENK:
Maak in jou platboompan oor die kole met kooltjies op die deksel.
OXTAIL AND LINGUINE: [FOOD MAYHEM.COM]
Good thing I wrote down the recipe for my Oxtail Sauce. Four people almost finished the entire pot! I served it with linguine but it would be wonderful with pappardelle or fettuccine as well.
OXTAIL SAUCE:
1 tablespoon vegetable oil
1 onion, chopped
3 slim carrots (about 7.5 oz before peeling and cutting), cut into brunoise
1 can (28 oz) crushed tomato
2 cans (14.5 oz each) diced tomato
1 can (15 oz) tomato sauce
3 1/2 pounds beef oxtails
6 cloves garlic, sliced
1 teaspoon crushed red pepper
4 dried bay leaves
pepper to taste
DIRECTIONS:
1. Heat oil in a large pot. Saute onions and carrots until partially softened.
2. Add crushed tomato, diced tomato, and tomato sauce and stir.
3. Add beef oxtails and bring to a boil.
4. Reduce to a simmer. Add garlic, crushed red pepper, bay leaves, and pepper. No salt is needed.
5. Cook for 4 hours, uncovered. Stir occasionally and watch to see if you need to add water. ( I added about 6-8 cups of water during the 4 hours.)
6. Remove bay leaves before serving.
In case you wanted to know about the rest of the meal…We started with a Tuna Pesto Croquette with a Mustard Sauce. The flavor and texture was good but most of the coating fell off while frying.
The Oxtail and Linguine was served with Broccoli Rabe sauteed with garlic and olive oil. Simple and great pairing with a rich meaty pasta.
SAMPIOEN NOEDELS: [TOKS EN TJOPS]
BESTANDDELE:
½ paket gedroogde Chinese eiernoedels
5 teelepels (25ml) olie
1 bossie sprietuie, skuins gesny
1 groot rooi soetrissie, in blokkies gesny
200g bruin sampioene, in dik skywe gesny
200g wit sampioene of portabellini, in kwarte gesny
150g baba mielies
1-2 rissies, gekap
100ml droë sjerrie
150ml groente-voorraad
50ml oester sous
1 teelepel (5ml) suiker
5 teelepels (25ml) ligte sojasous
Sout en swartpeper
50ml koljander, gekapte
METODE:
Berei noedels soos per verpakking. Dreineer die noedels.
Berei 'n warm direkte vuur.
Verhit die olie in 'n Weber Wok, voeg uie, knoffel en rissies en braai liggies.
Voeg die sampioene, koring, rissies en aftreksel en kook vir 3-4 minute.
Voeg die res van die bestanddele, roer liggies, kook vir 3 minute.
Bedien met snye swart steak, en garneer met koljander.
FUSILLI WITH MUSHROOM CHEESE SAUCE: [FAST AND EASY]
FOR 2 SERVINGS
INGREDIENTS:
fusilli,
salt,
4 chipolata sausages
1 onion,
thyme, rosemary,
250 grams mushrooms,
125 ml cream,
1 teaspoon mustard,
75 grams grated cheese,
HERE'S HOW:
Cook the fusilli in boiling salted water until al dente. Bake 4 chipolata sausages around brown in hot butter. Remove the sausages from the pan and fry in remaining butter 1 chopped onion with thyme and rosemary (to taste). Add 250 grams sliced mushrooms and stir-fry until it is tender. Cut the chipolata sausages into slices and put it back into the pan. Add 125 ml cream, 1 tablespoon mustard, 75 grams grated cheese. Let the cheese melt and serve with the mushroom-cheese mixture. Sprinkle some extra grated cheese over it. Enjoy!
TORTELLINI WITH PEPPERS AND NUT SAUCE: [FAST AND EASY]
3 people
INGREDIENTS:
1 bag tortellini with cheese filling,
150 grams mixed nuts,
1 garlic clove,
thyme,
parsley,
1 red pepper,
1 yellow pepper,
100 ml cream,
75 grams grated mature cheese, salt,
WHAT TO DO:
Cook the tortellini in boiling water with a little salt al dente. Bake in a little oil 150 grams mixed nuts with 1 finely chopped garlic clove, thyme and parsley a few minutes. Add 1 diced red pepper and 1 diced yellow pepper. Stir a minute or 2 on high heat and lower the heat and leave it on for about 10 minutes. Stir occasionally. Add 100 ml cream, the tortellini and 75 grams grated mature cheese. Let the cheese melt and serve.
Enjoy!
TAGLIATELLE WITH BEANS, MUSHROOMS AND TOMATO CHILLI SAUCE: [FAST AND EASY]
3 servings
INGREDIENTS:
tagliatelle,
200 grams beans,
250 grams mushrooms,
1 onion,
1 tin tomato puree,
4 tablespoons chilli sauce,
1 tablespoon tomato ketchup,
1/2 cube beef stock,
water,
WHAT TO DO:
Boil the tagiatelle in boiling water with salt. Put in the steam basket of the VitaCuisine 200 grams broken beans. Put in the rice bowl 250 grams sliced mushrooms and 1 chopped onion. Mix in a bowl 1 tin tomato puree, 4 tablespoons chilli sauce, 1 tablespoon tomato ketchup, 1/2 crumbled beef stock cube and water. Pour this sauce by the mushrooms and turn the VitaCuisine on for about 20 minutes.
Serve with Tagliatelle.
Enjoy!
ONE POT CHEESY FAJITA PASTA WITH BEANS, PEPPERS, ONIONS AND MUSHROOMS: [by Dawn Hutchins]
Prep Time: 10
Cook Time: 20
Classic fajita veggies, carrots, peppers and mushrooms were used in this dish, but it would be delicious with any veggie you have on hand.
INGREDIENTS: (serves 8)
1 onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 pkg fajita seasoning mix, Simply Organic
2 cups cooked dark red kidney beans
24 oz strained tomatoes
2 cups water
3 cups dry gluten free pasta
1 cup vegan shredded cheese, Dayia (or any shredded cheese you prefer)
INSTRUCTIONS:
1. Preheat a large pot over medium high heat and spray with non-stick spray. Add the onion, pepper and mushroom; cook about 5 minutes or until softened; add garlic, cook an additional minute. Stir in 1/2 pkg fajita mix and kidney beans; stir well until combined; taste and add additional seasoning as needed, up to 1 packet.
2. Add strained tomato, water and pasta. Bring to a boil, reduce heat and simmer about 7 minutes, taste sauce again and adjust seasoning as necessary.
3. Add cheese and cover with lid ajar; cook an additional 7 minutes or until pasta is al dente.
MAALVLEIS EN MACARONI: [Deur Huisgenoot]
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 20-25 minute
350 g macaroni
15 ml (1 e) olie
1 ui, fyn gekap
2 knoffelhuisies, fyn gekap
500 g maer maalvleis
sout en vars gemaalde swartpeper
2 groot tamaties, ontvel en in blokkies gesny
500 ml (2 k) gaar gemengde groente
20 ml (4 t) blatjang
40 ml (8 t) basiliepesto
3 ekstra groot eiers, geklits
250 g (1 houer) gladde maaskaas
250 ml (1 k) room
250 ml (1 k) cheddarkaas, gerasper
ekstra pesto (opsioneel)
MAAK DAN SO:
Voorverhit die oond tot 180 °C.
Smeer ’n oondvaste bak. Kook die macaroni in genoeg soutwater tot net gaar (al dente), dreineer en hou eenkant. Verhit die olie in ’n groot kastol en braai die ui en knoffel ’n paar minute. Voeg die maalvleis by en braai tot gaar. Geur met sout en peper.
Roer die tamaties, groente, blatjang en pesto by die maalvleismengsel in en meng goed. Giet die macaroni in ’n groot oondbak en skep die maalvleismengsel oor; meng liggies.
Klits die eiers, maaskaas en room bymekaar en giet oor die maalvleis-en-macaronimengsel. Sprinkel die cheddar oor en bak 20-25 minute tot warm en die kaas gesmelt is.
Skep op en rond af met ’n ekstra skeppie pesto bo-oor, indien verkies.
Sit voor saam met ’n groenslaai.
WENK:
Kan as potjie gemaak word.
HOENDER EN SAMPIOENPENNE IN MOSTERD EN BRANDWYNSOUS:[IDEES]
Bederf jou gaste met dié heerlike ryk pasta-dis.
Genoeg vir: 4-6
Bereidingstyd: 15 minute
Gaarmaaktyd: 25 minute
• 40 ml olyfolie
• 40 ml botter
• 15 ml geel mosterdsaad
• 2 rooi-uie, middeldeur en opgesny
• 2 selderystokkies, opgesny
• 2 knoffelhuisies, fyngedruk
• 250 g gemengde sampioene, middeldeur of in kwarte gesny, indien nodig
• meel om oor te strooi
• 8-10 hoenderdyfilette, in blokkies gesny
• 30-50 ml brandewyn
• 250 ml room
• 125 ml hoenderaftreksel
• 15 ml Dijon-mosterd
• ’n hand vol swart olywe, ontpit en middeldeur gesny
• gekapte Italiaanse pietersielie na smaak, plus ekstra vir garnering
• gerasperde pecorino of parmesaan
• 350-400 g penne-pasta
SO MAAK JY:
1 Verhit die helfte van die olie en botter in ’n kastrol. Voeg die mosterdsaad by. Voeg die uie en seldery by sodra die sade begin skiet. Soteer tot sag. Voeg die knoffel by en soteer vir ’n minuut. Voeg die sampioene by en kook tot byna sag – roer so nou en dan. strooi ’n bietjie meel oor die sampioene en roer goed. Kook vir 30 sekondes terwyl jy roer. Haal van die plaat af en sit eenkant.
2 Verhit nog ’n bietjie olie en botter en braai die hoenderblokkies oor ’n hoë hitte bruin. Hou ’n vuurhoutjie of aansteker byderhand. Gooi die brandewyn in die pan en steek dit aan. Skud die pan oor die plaat tot die vlamme uitbrand. Gooi die room en aftreksel in die pan. Verlaag die hitte en voeg die mosterd by. Laat prut vir ’n paar minute tot die hoender sag is.
3 Roer die sampioenmengsel by. Voeg die olywe by. Laat prut vir ’n paar minute tot effens verdik. Voeg die pietersielie by.
4 Kook die penne tot al dente in ’n groot kastrol met gesoute kookwater. Dreineer en roer die sous by die pasta. Strooi die kaas en pietersielie oor en sit voor.
PASTA GEREG MET GEMENGDE GROENTE EN BAKED BEANS: [KREATIEWEKOSIDEES -RENCIA ODENDAAL PRETORIUS]
Kook pasta tot gaar
Braai uie, heel sampioene, 3 kleure peppers (grof gekap) tot sag (so 1 kop vol)
Voeg by knoffelvlokkies, sout en peper.
Voeg 500gr maalvleis by en roerbraai tot vleis net af is van pienk
Voeg so 2/3 tamaties geskil en gekap by. Kook deur.
Gooi nou 1 blikkie baked beans en 1 koppie veggie mix in en prut net tot warm
Ek het so halwe houerjie Ina Paarman’s Tomato en basil sous gehad en die bygevoeg, maar dit is opsioneel. Jy kan enige pasta sous byvoeg of jy kan sommer net nog bietjie water gemeng met tamtiesous en bietjie bladjang sodat jou beslag nie te droog is nie.
Pak nou lae, begin met die pasta, dan die maalvleismengsel, en dan het ek so 1 wieletjie feta gefrimmel en tussen die lae ingestrooi en afgeeindig met feta en gerasperde cheddar kaas.
Dit gebak in die oond by 180 C vir so half uur tot die mengsel begin borrel het.
Dit is regtig ‘n randrekker resep met die groente en bake beans –
Hierdie gereg is genoeg gewees vir 6 mense
Het dit bedien met vars broodrolletjies en mengelslaai.
MY WENK:
Maak hom in jou platboompan met deksel op en kooltjies bo-op deksel of in jou Buksie-veldoondjie.
HANNO SE PASTA:
Soms is dit die eenvoud van ‘n resep wat dit ‘n wenresep maak. Veral in die week wanneer mens nie tyd of lus het om lank voor die stoof te staan nie, soek mens iets vinnig en smaaklik. Drie of vier goeie bestanddele wat mekaar komplimenteer is soms net so lekker soos ‘n fyn-uitgewerkte resep met baie krulletjies en draaitjies…
1 ui, gekerf
5 hoenderborsies, in repies gesny
Dun repies geel-, groen- en rooirissie (‘n halwe van elk)
250g sampioene
250ml room of suurroom
500g pasta van jou keuse
SO MAAK JY:
Braai die ui en hoenderborsies saam tot gaar en gooi die sampioene en rissies by. Kook intussen jou pasta in soutwater tot gaar, dreineer. Gooi die room by die gebraaide hoender en haal van die hitte af. Meng met die gaar pasta en geur met sout & swartpeper.
HELEENS STEAK PASTA: [CAMPING AND HIKING]
1-2 braaied steaks (Or left over meat from your braai)
+- 350 g pasta of your choice
1 large onion
2 -3 cloves garlic
Sauce Ingredients:
1 heaped Tspoon brown onion soup
1 tspoon bisto
2 Tspoons chutney
+- a cup of water
METHOD:
Cook the pasta according to the instructions in a pot.
Fry the onions and garlic untill the onions become transparent. Remove the onions from te pan.
Sauce
In the same pan, mix the remaining ingredients with the water. Stir continiously untill the mixture thickens.
Then add all the remaining ingredients back into the pan and stir through.
Garnish with roughly chopped spinach.
MACARONI EN BOEREWORS SKOTTEL: [OUMA BEER SE EIE RESEP EN FOTO]
EK HET HIERDIE GEREG IN MINDER AS 30 MINUTE IN MY KONVEKSIE-OOND GEMAAK.
½ - 1kg boerewors, afhangende hoeveel persone eet, sny in happie grote stukkies
250g pakkie gemengde gevriesde groente
1 – 2 uie fyn gekerf
1 blikkie Mild en spicy Chakalaka [gebruik enige ander chakalaka as jy nie hou van effens brand nie]
2 blikkies water, gebruik die chakalakablikkie
500g macaroni
1 kop elke gerasperde cheddar en parmasaankaas
1 groen en geel of rooi soet pepper, in repies gesny
50ml chutney
30ml tamatiesous
1e suiker
Sout en peper na smaak
Maizina en bisto om sous dikker te maak [meng die 2 met bietjie water tot pasta en voeg by]
Olyfolie vir braai
SO MAAK JY:
Braai uie, peppers en wors tot net gaar, wors kan nog bietjie pienk wees binne.
Voeg nou jou groente en macaroni by en roer goed deur.
Voeg dan jou geurmiddels, tamatiesous, chutney, suiker by en meng goed deur.
Nou kan jy die water byvoeg, gereg moet net bedek wees met water.
Kook gereg totdat die macaroni gaar is [al denté].
Indien sous nie dik genoeg is nie, voeg dan jou bindmiddel by en roer goed deur.
Voeg ook nou die helfte van beide kase by en roer deur.
Strooi nou die ander helfte van die kaas bo-oor jou gereg.
Sit deksel op en laat prut vir nog so ongeveer 5 – 10 minute tot die kaas lekker gesmelt het.
Geniet!
WENK:
Jy kan die chakalaka vervang met ‘n blikkie gekapte tamaties as jy nie van chakalaka hou nie.
Jy kan enige tipe wors in die gereg gebruik.
Jy kan ook die wors vervang met stukkies gaar hoender of klein frikkadelletjies.
Jy kan self ook blokkies of repies vleis in die gereg gebruik.
Vervang die groente met waarvan jy hou, as jy nie die gemengde groente wil gebruik nie of laat dit heeltemal uit.
MACARONI MET HOENDERREPIES EN SPEKVLEIS: [OUMA BEER SE EIE RESEP en FOTO]
Het gisteraand gou-gou hierdie aanmekaar geslaan vir my en my dogter, nou is daar nog heelwat oor vir my om te eet. Dis maar sleg om vir 1 persoon te kook. Geniet dit, hoop hy’s lekker vir julle ook.
Genoeg vir 2 grootmense en 2 kiddies, normale porsies.
BESTANDDELE:
250 – 300g macaroni
250g spekvleis in blokkies gesny
250g hoendervleisrepies [gebruik die borsies]
1 groterige ui, gekerf
1 blikkie Chakalaka met butternut of mielies [vervang met iets anders as jy nie hiervan hou nie]
Knoffel na smaak
Sout en peper na smaak
Bietjie suiker na smaak
1e Ina Paarman se hoenderaftrekselpoeier
30ml chutney
60ml mayonnaise
1½ blikkie water, gebruik sommer die chakalakablikkie
125ml Country Pasture Housewifes cheese powder [te koop by supermarkte]
½ pk hoenderroomsoppoeier
SO MAAK JY:
Braai die ui, spekvleis en knoffel tot deurskynend en spek tot gaar. [spek hoef nie bros te wees nie]
Voeg dan al jou ander bestanddele by en meng goed.
Bak voorverhitte oond of jou konveksie-oond vir 35 minute op 180°C of tot gaar.
WENK:
Moenie die hoenderrepies vooraf braai nie, want dan word dit droog en rubberig, niks lekker nie.
BLOMKOOL MAC EN KAAS: [KREATIEWEKOSIDEES - RENS]
HIER'S IETSIE LEKKERS VIR MôRE OM TE MAAK!!!!!
Ek gaan ook die weergawe gee met spek in vir die wat wel hulle vleistande nie kan uittrek op ‘n Maandag nie:
1 Blomkool in blommetjies gebreek – sag gekook maar nie pap nie. Dit moet nog bros wees.
Kook jou pasta – ook tot sag maar nie pap nie.
Maak lekker dik witsous en gooi baie cheddar kaas in.
Voeg jou sout en peper by.
(vir die vleiseters) – braai 250gr spek gesnipper tot bros, en voeg by die witsous/kaas mengsel. Hou bietjie spek eenkant vir bo-op.
Pak nou laag macaroni, dan laag blomkool, dan sous oor, dan weer macaroni, blomkool en eindig af met die kaasmengsel.
Gooi nog handjie vol kaas bo-oor (en die spek) en bak in die oond tot deurwarm en goudbruin.
Mens kan by die resep so ‘n skep of 2 roomkaas by die witsous/kaasmengsel inroer – dit maak jou mac en cheese net meer romeriger – en ook baie meer vet……
CHICKEN CORDON BLEU MAC AND CHEESE: [IOWA GIRL EATS]
Serves 6
Ingredients:
1 large chicken breast cut into small pieces then seasoned with salt & pepper
1/2lb smoked deli ham, sliced 1/2″ thick and cubed
10oz short cut pasta – penne, shells, rotini, etc.
2 Tablespoons flour
1 cup milk, divided
1 cup chicken broth
salt & pepper
1 cup (4oz) gruyere cheese, shredded & divided
1 cup (4oz) swiss cheese, shredded & divided
Directions:
1.Saute seasoned chicken pieces in a non-stick sprayed skillet over medium-high heat until cooked through. Add ham then cook for 1-2 more minutes, or until heated through. Cover skillet with foil then set aside. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain and set aside.
2.Whisk flour and 1/2 cup milk together in a small dish then add to a large skillet over medium heat. Slowly add remaining milk and chicken broth while whisking constantly. Season with salt and pepper then switch to a wooden spoon and cook, stirring near constantly, until the mixture is thick and bubbly, about 10 minutes. Turn off heat then remove skillet from hot burner.
3.Add 3/4 cup of each cheese into the skillet then stir until smooth. Add cooked chicken, ham, and pasta then stir to combine. Pour into a non-stick sprayed 8×8 baking dish then top with remaining cheese and broil until golden brown.
I could totally taste the Swiss cheese in here, but the more mild Gruyere mellowed everything out. The combo of the two was perfectly light and creamy. I did not feel bad at all about eating a heaping scoop of this mac!
That smoked ham had me drooling too (sorry for the visual) and I made sure to get a few cubes in each cheesy bite. Sensational! Ben called it bomb as hell.
WICKED CHICKEN:
Easiest Meal your Family will ever Love!
Ingredients
•4 skinless boneless chicken breasts
•1/2 box any shaped pasta
•1 jar Classico Pablaneo Alfredo sauce (or regular Alfredo sauce and 1 4oz can of green chiles)
•salt, pepper, garlic powder, red pepper flakes to taste
Instructions
•cook and drain the pasta
•salt and pepper and garlic powder the chicken breasts to your liking
•brown in a skillet for 3 min on each side till brown
•sprinkle the chicken with red pepper flakes
•in a casserole dish layer the pasta and the chicken
•pour over the Alfredo sauce and mix to combine
•bake at 350 for 30 min
•serve with a green veggie and garlic bread sticks.
RAMP CARBONARA: [CLOSET COOKING]
This carbonara style pasta highlights Springs ramps or wild leeks.
Servings: makes 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
1/2 pound pasta
4 slices bacon, cut into 1/2 inch slices
1 bunch ramps (aka wild leeks), cleaned and the white parts chopped and the green parts sliced thinly
2 egg yolks
2 tablespoons heavy cream
1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
pepper to taste
Directions
1.Start cooking the pasta as directed on the package.
2.Cook the bacon in a pan and set aside reserving a tablespoon of the bacon grease in the pan.
3.Add the white parts of the ramps to the pan and saute for a minute.
4.Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta and the white and green parts of the ramps into the egg mixture adding pasta water as needed and season with pepper to taste.
7.Serve garnished with grated parmigiano reggiano.
BACON CHEESEBURGER PASTA: [MELTING MAGIC]
INGREDIENTS:
1 (16-ounce) package mini penne pasta (smaller penne with lines), or elbow macaroni
2 pounds lean ground beef (90% or above)
1 pound lean bacon
2 cans (10-3/4 ounces each) condensed tomato soup
2 cups shredded sharp Cheddar cheese
3 to 4 cloves garlic, minced
1 small onion, chopped fine
DIRECTIONS:
1. Cook bacon until crisp, reserving 2-3 Tablespoons drippings. Transfer bacon strips to plate to cool.
When cool, break apart into small pieces and set aside.
2. Boil water for pasta; then cook pasta according to package directions.
3. Meanwhile, in a dutch oven (or large skillet), cook beef, garlic and onions in reserved bacon fat over medium heat until no longer pink. Add 2 cans soup, reserved chopped bacon and simmer on low heat.
4. Drain pasta and add to skillet with ground beef mixture. Sprinkle with cheese; stir well until cheese melts.
5. Serve immediately.
Yield: 8-10 servings.
VLEISLAND SE VINNIGE TUNA GEREGGIE: [VLEISLAND RESEPTE VIR ALMAL
( vir 3 mense)
1 blikkie tuna
1 ui
1 Tamatie
200gr gerasperde kaas
150ml melk
bietjie peper, "Italian herbs" en origqanum.
SO MAAK JY:
Gooi so 1 bondel van SWAKOPMUND se groen aspersies in n Stoomer, of n pot met water en kook so 20 minute. Kook so 250 gram Spagetti intussen...En terwyl dit kook...maak die tuna.
Gooi 2 eetlepels BOTTER, in n pan, sny die uie en tamatie daarin en braai tot die uie begin bruin word, gooi die tuna met sous en al by en roer tot die sous drooggekook het, gooi nou die melk by en roer dit lekker deur.
Stel die stoof op 2, en sprinkel die kaas bo oor, en laat prut vir so 10 minute.
Wanneer die Aspersies klaar is, haal dit uit, en skep die tuna mengsel bo op die spagetti, met die aspersies. Smeer lekker botter oor, gooi bietjie swart peper, en sout en geniet n lekker gesonde ..."dieet" kossie..
AVO-PASTA, BILTONG EN PESTOSOUS: [Deur ARINA DU PLESSIS]
250 g pasta van jou keuse
200 g kersietamaties
45 ml (3 E) olyfolie
45 ml (3 E) suurlemoensap
100 ml (2/5 k) basielpesto
1 groot handvol dungesnyde, klam biltong
2 ryp avokado’s, geskil en in blokkies gesny
2 wiele fetakaas, grof gekrummel
45 ml (3 E) gekapte, vars pietersielie
SO MAAK JY:
Kook die pasta in ’n pot vinnig kokende soutwater met ’n skeut olie tot gaar, maar steeds ferm. Terwyl die pasta kook, braai die tamaties in die olyfolie tot die skilletjies begin bars. Skep uit en hou eenkant.
Voeg suurlemoensap en pesto by olie in pan en verhit saam tot louwarm. Dreineer pasta en skep in ’n dienbak. Gooi pestosous oor en meng deur. Voeg gebarste tamaties, biltong, avo’s, fetakaas en pietersielie by en meng deur. Sit dadelik voor.
Lewer 4 porsies.
CUCUMBER AND ZUCCHINI NOODLES WITH SPICY ALMOND SAUCE: [DASH OF COMPASSION]
Yield: one large serving
INGREDIENTS:
1 cucumber, peeled and spiralized
1 zucchini, peeled and spiralized
Spicy almond sauce:
1/4 cup almond butter
1 tbsp pure maple syrup
1 tbsp tamari [use soy sauce instead]
1 tbsp fresh lime juice
1/4 tsp red pepper flakes, or more to taste
pinch of sea salt
2 tbsp water
TOPPER:
1/4 cup puffed quinoa
1 tbsp sliced almonds
1 tbsp pumpkin seeds
1 tbsp goji berries
pinch of sea salt
DIRECTIONS:
1.Peel the cucumber and zucchini and run them through a spiralizer (or julienne them if you prefer).
2.Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
3.To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
4.To make the topper, combine all topper ingredients in a small bowl.
5.To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of topper. Serve immediately.
BRINJAL PASTA: [LOUISE LIEBENBERG]
The brinjal in this dish comes out especially creamy because it is deep-fried separately from the rest of the sauce, before everything is amalgamated. It also helps to keep the shape of the brinjal without everything becoming a mushy mess. Salvelio says you can also keep the brinjal in slices and serve the dish as a vegetable side dish or even a vegetarian main course with other accompaniments. The tomato chutney (we buy the Woolworths one in the jar) adds a delicious hint of sweetness but if you don’t have it just add 1/2 tsp of sugar to the mix.
Serves 2 to 3
INGREDIENTS:
1 medium-sized brinjal, sliced and quartered;
flour for dusting;
1 onion, chopped;
2 fat cloves of garlic, chopped;
1 red pepper, diced;
1/2 punnet of mushrooms, sliced;
olive oil for frying;
sunflower oil for deep-frying;
2 tomatoes, peeled and diced;
1 Tbsp tomato chutney;
1 tsp balsamic vinegar;
1/2 tsp of sugar (if not using the chutney);
salt and pepper for seasoning;
a small handful of fresh flat-leaf parsley, chopped;
pasta for serving – spaghetti is a nice option.
WHAT TO DO:
Fry the onion, garlic and red pepper in olive oil till they start to soften slightly; add the mushrooms and then the tomatoes, frying for a bit more before adding the tomato chutney and balsamic vinegar. Season to taste. In the meantime you will dust the brinjal with a bit of flour before deep-frying in the hot sunflower oil until golden. Drain well, then gently fold into the rest of the sauce. You can also in the meantime get your pasta going, cooking until al dente and draining and rinsing before serving with the sauce. Top with the parsley and serve.
MACARONI AND CHEESE BAKED BALLS:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes about 20 to 22 cheese balls
I love cheese sticks and cheese balls on the appetizer menu in restaurants and this is a way to take everyday macaroni and cheese and turn it into cheese balls, which are baked rather than fried. Don't skip the step of using well-chilled mac 'n cheese prior to baking them because you want the cheese to melt in your mouth, not all over the baking sheets. I promise these crispy 'n crunchy yet soft 'n gooey cheese balls are worth the wait.
INGREDIENTS:
1 batch macaroni and cheese, prepared as directed and well chilled (1 box store-bought or your favorite homemade recipe, I used one 5.5-ounce box Kraft)
1/2 cup all-purpose flour
2 large eggs, beaten
about 1 cup breadcrumbs (seasoned if preferred; I used Trader Joe's which are unseasoned)
4 tablespoons olive oil, divided
WHAT TO DO:
Prepare mac 'n cheese according to package directions. Place in an airtight container and refrigerate for at least 12 hours, up to 3 days; I made these after 2 days. Chilling the mac 'n cheese is an instrumental step and cannot be skipped because the cheese needs to congeal, solidify, and dry out a bit prior to baking the cheese balls. You may be able to speed this process up and shortcut it a bit by freezing the cooked mac 'n cheese, but I have not tested it.
About 15 minutes prior to preparing the cheese balls, place the container of mac 'n cheese in the freezer for a quick cold blast. Meanwhile, place flour, eggs, and breadcrumbs in 3 separate small bowls; set aside.
Preheat oven to 425F and line two baking sheets with Silpats, parchment paper, or aluminum foil (line baking sheets with something to save yourself cleanup work). Drizzle 1 tablespoon olive oil on each baking sheet, smear it around with your hands; set baking sheets aside.
Remove mac 'n cheese from the freezer and using a 1-inch cookie scoop or tablespoon-sized scoop, portion out and shape the balls, taking care not to make them larger than about 1-inch in diameter because after battering and breading, they become much larger in size. Depending on the type of noodles in your mac 'n cheese, how cold, or how cheesy the mac 'n cheese is, lightly hand-shaping the noodles into balls may be necessary rather than replying solely on a cookie scoop. Roll each ball through the flour, dip briefly in the egg, roll it through the breadcrumbs, and place it on baking sheet. Repeat until all balls have been battered, placing about 10 balls per baking tray.
Bake for 10 minutes (don't be surprised if your smoke detector goes off), remove trays from oven and add 1 tablespoon of oil to each tray and smear it around, flip balls over, and bake for 7 to 10 minutes, or until browned and golden. Remove from the oven and serve immediately; optionally serve with Homemade Spicy Mustard, prepared mustard, ketchup, chipotle mayo, or a favorite condiment.
MOTHER SHIP MAC ‘N CHEESE: [FRESH LIVING]
A classic favourite that can be made on the braai; you can use leftover braai sausage instead of chorizo.
Less than 1 hour
Serves: 8
INGREDIENTS:
1 dash olive oil
3 chorizo sausages, diced
300 grams PnP butternut chunks , chopped into small pieces
250 grams button mushrooms , halved
250 grams PnP mini Italian tomatoes
500 grams PnP macaroni , cooked and drained
1 tub PnP feta , drained and diced
40 grams PnP instant white sauce
600 ml PnP milk
250 grams grated mature cheddar cheese
1 handful PnP basil leaves , torn, plus extra for garnish
1 dash salt and ground pepper, or to taste
WHAT TO DO:
•Light the braai (or preheat oven to 200°C).
•Heat a glug of oil in a pan and fry onion, sausages and vegetables for 10-15 minutes or until golden and cooked through.
•Toss through pasta and add feta.
•Tip into a flat-bottomed cast-iron pot (or an ovenproof dish if cooking in the oven).
•Make white sauce according to packet instructions using milk instead of water.
•Add half the cheddar and season well.
•Stir through torn basil leaves.
•Stir sauce through pasta and scatter over remaining cheese.
•Place dish low on the coals, cover with a lid and place a few coals on top.
•Cook for 30-45 minutes or until cheese is golden and crispy.
•Serve garnished with extra basil leaves.
GOOD IDEES:
•Use PnP ready-made cheese sauce if you prefer.
PASTA MET WEENSE WORSIES: [ONBEKEND]
250 G MACARONI GAAR GEKOOK
250 G BACON STUKKIES
1 UI FYN GEKAP
5 ML KERRIEPOEIER
2 ML PAPRIKA
1 BLIK WEENSEWORSIES IN SKYWE GESNY
1 BLIKKIE TAMATIEPUREE
250 ML ROOM OF 1 BLIK IDEAL MELK
SOUT EN PEPER
125 ML GERASPERDE KAAS
SO MAAK JY:
SKEP GAAR MACARONI IN OONDBAK. BRAAI BACON TOT BROS EN HOU EENKANT. BRAAI UI IN DIESELFDE PAN TOT SAG EN VOEG KERRIEPOEIER, PAPRIKA EN WORSIES BY. VERLAAG HITTE EN ROERBRAAI 1 MIN. VOEG TAMATIEPUREE EN ROOM BY EN PRUT TOT SOUS LEKKER DIK IS. GEUR MET SOUT EN PEPER, VOEG BACON BY, ROER DEUR EN SKEP BO-OP MACARONI. STROOI KAAS OOR EN ROOSTER TOT KAAS GESMELT IS. DIEN OP MET SLAAI.
MY WENK:
Maak in jou potjie met deksel op, sodat die kaas kan smelt en die gereg lekker warm word.
HERMANUS SE SEEKOSPASTA OP TV: [Burgundy Seafood pasta]
•Ready in: 26 Minutes
•Prep Time: 20 minutes
•Cooking Time: 6 minutes
•Serves: 2
INGREDIENTS:
•1 large onion, chopped
•3 cloves garlic, creamed
•30ml canola oil
•1 tsp dashi
•6 fresh mussels
•6 steamed mussels, out of the shell
•8 baby tubes calamari, sliced
•8 calamari tentacles
•8 small prawns, cleaned
•3 tbsp red pepper pesto (pesto princes)
•1 cup cream
•250g cooked penne pasta
•Fresh watercress or rocket salad to garnish
HERE'S HOW:
1.Prepare a hot pan and add a little canola oil to the pan. Add the onion, fresh mussels and garlic and leave to cook till the onions starts to brown.
2.Add the calamari, tentacles and prawns and fry for another minute or two. Continue to stir well to prevent the ingredients from burning.
3.Add the cooked mussels, cream, pesto and dashi and stir for another minute. The cream will start to thicken, then add the pasta and freshly chopped parsley.
4.Stir through and serve straight away with some fresh watercress or rocket salad.
ONE POT MAC AND CHEESE: [MR FOOD]
It's a lightning-quick stovetop version of mac and cheese, made with spaghetti. No spaghetti? Use ziti. No ziti? How about shells? We can change this recipe every time or keep it the same but one thing won't change: the great taste!
Serves: 4
Cooking Time:
INGREDIENTS:
•1 pound spaghetti
•1/4 cup (1/2 stick) butter
•1/2 cup all-purpose flour
•4 cups (1 quart) milk
•6 cups (24 ounces) shredded sharp Cheddar cheese
•1/2 teaspoon dry mustard
•1 teaspoon salt
•1 teaspoon black pepper
WHAT TO DO:
1.In a soup pot, cook spaghetti according to package directions; drain and set aside in colander.
2.In the same pot, melt butter over medium heat then stir in flour. Gradually stir in milk and cook 3 to 5 minutes, or until thickened, stirring frequently. Add cheese, dry mustard, salt, and pepper and stir for 3 to 5 minutes, or until cheese is melted.
3.Add spaghetti and cook 2 to 3 minutes, or until heated through, stirring constantly. Serve immediately.
NOTES:
•Get the veggie steamer going with broccoli or cauliflower florets and you'll be set for a complete meal!
ROOMKAAS EN ASPERSIEPASTA: [HUISGENOOT TREFFERS]
Genoeg vir 4 persone
250g spaghetti
200g aspersies
250ml roomkaas
100ml melk
skil van 1 suurlemoen, gerasper
1 brandrissie, gekap
sout en gemaalde swartpeper
60ml parmasaankaas, gerasper
METODE:
Kook die pasta in soutwater tot al denté, dreineer en hou eenkant.
Sny die aspersies in stukke en stoom vir 3 -5 minute op hoog in mikrogolf tot sag en gaar, nie pap nie.
Verhit die roomkaas en melk in diep pan, voeg die aspersies by en geur met die suurlemoenskil, rissie en sout en peper.
Roer gaar spaghetti deur die roomkaasmengsel.
Sprinkel die parmasaankaas oor en bedien.
KERRIE NOEDELSLAAI SAAM MET JOU BRAAI: [BRON ONBEKEND]
Braai bacon tot bros - haal uit pan en hou eenkant
Braai kerriepoeier en uie totdat die uie begin sag raak...
Voeg peppadews en greenpepper by en braai tot sag...
Voeg 'n handvol pitlose rosyne by...
Voeg nou bacon by en bring die temperatuur af...
Geur met sout, swartpeper en 'n eetlepel mayo...
Voeg 'n 1/2 blik gekapte perskes by, tesame met die gaar noedels en vars suurlemoenskil.
Rond af met perskestukke en pietersielie of mint.
SPAGHETTI WITH ROASTED TOMATOS AND SAUSAGE:
INGREDIENTS:
3 cups cherry and grape tomatoes, mixed
½kg Italian sausage, sliced
3 tablespoons olive oil
2-3 tablespoons balsamic vinegar
6 cloves garlic, peeled
1/2 cup basil, roughly chopped
1/4 cup parsley, chopped
Salt, to taste
HERE'S HOW:
1. Toss tomatoes with 2 tablespoons olive oil and 5 whole garlic cloves. Roast at 400 degrees for approximately 25 minutes or until tomatoes darken and begin to burst. Remove from oven.
2. Mince last clove of garlic and cook with remaining olive oil in a pan over medium heat. Add sausage as garlic sizzles and cook until done.
3. Add cooked tomatoes and balsamic vinegar to sausage and stir
MY WENK:
Ek maak hierdie met enige lekker gegeurde wors wat ek in die hande kan kry. Het dit al met kaasrussians ook gemaak en klein cocktail kaasworsies.
PASTA MET HAM EN ROOM: [VAN RENSBURG FOOD]
Vinnig, maklik, bekostigbaar en tog te lekker!
Berei ongeveer ‘n halwe pak pasta voor deur dit te kook.
MAAK SO:
Braai die volgende saam in ‘n klein bietjie olie:
250 gr ham, 1 groenrissie, 1 pakkie sampioene, 1 gekapte ui en knoffel na smaak
Voeg dit by die gaar pasta en roer goed deur.
Voeg 250 ml room by en verhit oor lae hitte tot die sous verdik.
Roer gedurig.
Geur met sout en swartpeper.
KASERIGE SPAGHETTISPEKTERRIEN: [Deur Huisgenoot Digitaal]
Maak van eenvoudige en min bestanddele dié besonderse gereg.
Genoeg vir sowat 4 mense
Bereiding: 20 minute
Gaarmaaktyd: sowat 1 uur
250 g spekrepe
500 ml (2 k) gaar spaghetti
100 g fetakaas, gekrummel
100 g ricottakaas
30 g babaspinasieblare, gesnipper
sout en vars gemaalde swartpeper
3 eiers, geklits
125 ml (½ k) room
SO MAAK JY:
Verhit die oond tot 180 °C.
1.Smeer ‘n broodpan, voer dit uit met bakpapier, laat die kante oorhang en smeer die papier. Voer dit nou uit met spek; laat die punte oor die rand hang.
2.Meng die spaghetti, kase en spinasie en geur met sout en peper. Skep dit in die pan.
3.Klits die eiers en room saam en giet dit oor die spaghetti. Vou die spek en die papier oor die vulsel en sit dit in die oond. Bak sowat 30-40 minute of tot gaar.
4.Laat staan ¹n paar minute, dop die broodjie (of terrien) uit die pan en trek die bakpapier af.
5.Sny die broodjie in skywe en sit voor met slaai.
MY WENK:
By kamp maak op die potbrood manier.
CREAMY COURGETTE PASTA WITH SAUSAGE MEATBALLS:
To serve two people generously you want :
YOU'LL NEED:
1kg good quality sausages (or sausagemeat)
½ pint chicken stock
1 courgette (zucchini)
Half of an 8oz (200g) pack of garlic and herb Philladelphia [cream cheese]
6 to 8oz (180 to 200g) dry weight of penne/rigatoni.
Generous handful of rocket (arugula)
WHAT TO DO:
To make the sausage meatballs simply skin the sausages and pinch each into about three pieces, rolling the pieces into balls as you go. You could fry them on the hob, but I can’t bear frying so I pop them into the oven to cook. They will only want 20 to 30 minutes in a hot oven – but keep an eye on them. (If you don’t want to use all the meatballs (and I never do), pop the unused cooked ones into the freezer for another time.)
Prepare the courgette by cutting it into pieces roughly the same size as the penne/rigatoni. Cook the pasta according to packet directions. While the pasta is cooking you can get on with the sauce.
To make the creamy sauce simply simmer the courgette and cooked meatballs in the chicken stock, in a wide frying pan until the stock has reduced a little. Add half a tub of garlic and herb cream cheese (low fat is just as good) and stir into the stock until it is smooth.
Drain the pasta and add to the creamy meatballs and stir well to combine. Add a handful of fresh rocket and stir again.
If you are making this with meatballs that haven’t been frozen then it is well worth doubling up on the quantity and stashing the extra in the freezer to make a pasta bake on another evening.
To cut down on cost and time, it is worth making the sausage meatballs when you have the oven on for something else and stashing them in the freezer to use at a later date. When you want to use them you simply need to defrost overnight.
KAASKRULLE MACARONI: [KREATIEWEKOSIDEES]
Kook pasta tot amper gaar (dreineer die water af)
Gooi dan ongeveer 1 liter melk oor pasta en bring tot kookpunt
Gooi nou 1 GROOT PAK KAASKRULLE in en roer deur tot al die kaaskrulle gesmelt is.
Sout en peper
OPSIONEEL, Gooi in 1 blikkie tuna (gevlok) of gevlokte hoender of ham blokkies
Ekstra kaas indien verkies.
Laat staan vir 5 minute en dien op.
Ek sou nou weer se: {Rens}
Kook pasta tot gaar en dreineer - bring melk tot kookpunt, gooi pak kaaskrulle in en kook tot gladde mengsel.
Voeg die ekstra kaas en tuna by en roer deur. Gooi by gaar pasta. Laat deur prut !! Haal af van stoof, laat staan vir 5 minute en dien op.
Indien die melk nie dikkerig raak nie ???? - voeg miskien van die begin af so 1 na 2 eetlepels meel by of so 'n eetlepel wit uiesop
MY WENK:
Ek het soortgelyke iets Sondagaand vir my gemaak en het bacon en 'n halwe pakkie [125g] gemengde groente bygevoeg met ekstra gerasperde cheddarkaas bo-op met bediening. Het ook als in mikrogolf gemaak vir 8 - 10 minute en toe laat staan vir ongeveer 5 minute tot die sous dikker geword het.
MACARONI EN KAAS MET TUNA: [Deur Huisgenoot Digitaal]
Kikker die ou gesinsgunsteling op met tuna, mosterd en stingeluie.
Genoeg vir 4-6 mense
Bereiding: 15 minute
Gaarmaaktyd: 20 minute
WITSOUS:
100 g botter
90 ml meel
750 ml (3 k) melk
sout en vars gemaalde swartpeper
5 ml (1 t) mosterdpoeier
MACARONI EN TUNA:
250 g macaroni
30 ml (2 e) olyfolie
8 stingeluie, grof gekap
2 blikke (170 g elk) tuna in olie
100 g mozzarellakaas, gerasper
Voorverhit die oond tot 180 °C.
MAAK DAN SO:
WITSOUS:
Verhit die botter in ’n kastrol en roer die meel by tot ’n roux (meelpasta) vorm. Roer dit nog ’n minuut, giet die melk by en klits met ’n handmenger tot ’n dik, gladde sous vorm. Geur met sout, peper en mosterdpoeier.
Verlaag die hitte en laat prut sowat 3 minute of tot gaar. Bedek die sous met kleefplastiek.
MACARONI EN TUNA:
Kook intussen die macaroni in soutwater volgens die aanwysings op die pakkie en dreineer.
Verhit die olyfolie en braai die stingeluie tot sag. Roer die tuna met die vloeistof by.
Skep die macaroni in ’n oondbak en skep die tunamengsel bo-op.
Verwyder die kleefplastiek van die witsous, roer dit goed en giet oor die tuna. Meng die sous en tuna liggies.
Sprinkel die kaas oor en bak sowat 20 minute of tot gaar,
MY WENK:
Kan as 'n potjie gemaak word of maak in jou mikrogolf of Buksie-veldoond.
MACARONI WITH CHEESE AND BACON SAUCE: [OUMA BEER SE RESEP EN FOTO]
1 pk KNORR macaroni cheese and bacon
250g of macaroni
8 rosa tomatoes, cut in halves
2 smoked frankfutters, cut in smaller pieces
125g Mix veggies frozen
½ cup each of grated matured cheddar cheese, mozzarella and parmesan
White sauce, make your own [2 cups milk, 2 tbs flour, 1 tbs margarine, ½tsp salt. Combine ingredients and cook in your microwave oven on High for approximately 2½ to 3 minutes. Sauce should be of a medium thickness, not to thick. Then grate some fresh nutmeg to the sauce and mix well.]
Salt and pepper to taste
3 – 4 strips of streaky bacon, fried and crumbled [opsional]
WHAT TO DO:
In a potjie, get your milk and water to a boil add extra milk and water for the extra 250g macaroni.
Then add the macaroni and cook to al denté. [In microwave it will take about 8 – 15 minutes, depending on the watts of your microwave]
Then add all the other ingredients, except for the white sauce and cheese and cook for 2 – 3 minutes till its warmed through and the veggies are cooked.
Then add the cheese and white sauce and mix.
HEAT again and serve.
SPAGHETTI MET LENSIE BOLOGNESE: [VREEDSAAM RESEPTE]
350 g spaghetti, gekook
´n eetlepel botter
vars gemaalde swartpeper
225 g gekookte groenlensies
2 opgesnyde uie
2 eetlepels olie
2 fyn gesnyde knoffelhuisies
2 opgesnyde stokke seldery
2 wortels, fyn opgesny
2 eetlepels tamatiepuree
sout
MAAK DAN SO:
Braai die uie vir 5 minute en voeg dan die knoffel, wortels en seldery by. Kook stadig vir 15 minute tot sag. Roer die lensies, tamatiepuree en sout en peper by. Gooi bietjie water by. Kook stadig vir 10 minute
Bedien warm op warm spaghetti.
CAJUN SHRIMP FETTUCCINE ALFREDO: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
A creamy alfredo fettuccine spiced with cajun seasoning and served with blackened shrimp that makes for a quick and tasty meal for the family that is also sure to impress guests!
INGREDIENTS:
•8 ounces fettuccine or your favourite pasta
•1 tablespoon butter
•1-1½kg shrimp, peeled and deveined
•1 tablespoon cajun seasoning
•2 cloves garlic, chopped
•1/4 cup dry white wine or chicken broth
•1 cup heavy/whipping cream
•1 cup parmigiano reggiano (parmesan), grated
•1/2 tablespoon cajun seasoning or to taste - link this
•1/4 cup green onion, sliced (optional)
WHAT TO DO:
1.Start cooking the pasta.
2.Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3.Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4.Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5.Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions.
HOENDERPASTA MET JOGURT EN OLYWE:
Lig en lekker.
Probeer dié ligte hoenderpastagereg as jy bang is jy sink tot op die bodem van die oord se swembad ná ’n groot bord vleis en pasta.
BENODIG:
• 1 pakkie (500 g) pasta van jou keuse (ons het penne gebruik)
• olie vir braai
• 1 ui, fyngekap
• 1 pakkie swartolywe, ontpit en gekap
• 1 pakkie (400-500 g) hoenderborsies, in blokkies gesny
• 2 klein houertjies (175 g elk) gewone jogurt
• sout en peper na smaak
• suurlemoensap na smaak
MAAK DAN SO:
1 Kook die pasta in ’n groot pot vol soutwater – volg die aanwysings op die pakkie. Gooi die water af wanneer die pasta amper sag en gaar is.
2 Verhit die olie in ’n pot en braai die uie en olywe tot die uie sag is. Voeg die hoenderblokkies by en braai dit tot gaar. Gooi die jogurt by en geur dit met sout, peper en suurlemoensap.
3 Gooi nou weer die pasta by, laat die mengsel deurwarm word, en skep op.
QUICK BOEREWORS PASTA: [WOOLWORTHS RECIPES - By: Sam Linsell]
Most of the flavour in this dish is already in the sausage, so it only takes a matter of minutes to cook.
Prep Time : 10 minutes
Cooking Time : 20 minutes
Cook's Tips : Get the pasta going first so its cooked when the sauce is made.
Serves : 2
INGREDIENTS:
•200 to 250g linguini (or pasta of your choice)
•400g good quality boerewors
•500ml cherry tomatoes, halved
•60 to 80ml Parmesan cheese, grated
•1 handful fresh basil leaves, roughly chopped
•1/2 tsp chilli flakes (optional)
•125ml tomato passata or jarred tomato sauce
HERE'S HOW:
1. Cook the pasta in boiling salted water until al dente.
2. Slice the sausage up into smallish discs and fry in a non-stick pan until the meat starts going brown and is just cooked through. Remove the meat and it drain on paper towel as a lot of fat is rendered out. Discard the fat and return the pan, which is now just coated in a thin layer of the leftover fat, to the heat.
3. Flash cook the tomatoes until heated through. Add the sausage back to the pan with the basil, chilli and passata and heat through. Check the seasoning and add salt and pepper.
4. Serve with the pasta and Parmesan cheese.
SPAGHETTI ALLA BOLGNESE: [REAL MEN CAN COOK]
YOU'LL NEED:
•1 pack of spaghetti
•1 beef stock cube
•2 red onions
•2 medium sized carrots
•2 sticks of celery
•4 cloves of garlic
•125 gm diced bacon
•250 gm beef mince
•1 can diced whole tomatoes
•50 gm (two tablespoons) tomato paste
•3 tablespoons worcestershire sauce
•handful of parsley
•olive oil
•a ciabatta (optional)
•parmigiano reggiano (parmesan)
WHAT TO DO:
First off some prep work, it just makes it easier. Dice up your vegetables and garlic and parsley, till you end up with something like this. Also, get a large pot of water started on the stove, add a good few pinches of salt and a dash of olive oil.
In a large pan, fry the onions, carrots, celery and garlic for a couple of minutes in some olive oil, season with salt and black pepper. Once the onions start going soft, chuck this mixture in a bowl and set aside for now.
In the same pan, fry up the bacon and mince until brown.
Add the can of diced tomatoes
Dissolve the stock cube in a mug of boiling water and pour it in, along with the tomato paste and a dash or two of worcestershire sauce. Add your chopped parsley and mix well
You can now turn the heat down and let this mix simmer, the longer it simmers the better.
Right onwards…
Slice up the ciabatta and place in a oven pan, drizzle some olive oil over, sprinkle with some garlic & herb spice (or real fresh garlic and herbs if you are up to it) and put under the grill of the oven. Keep an eye on it, things burn easily under a grill.
You can now add the pasta to the pot of boiling water. DO NOT OVERCOOK THE PASTA Taste a strand every minute or so, if you can bite through it without encountering a hard-ish white floury bit, its done!
Strain the pasta and thats it, ready to serve! Serve it with a generous helping of freshly grated parmesan and garnish with more fresh parsley.
BYMEKAAR GOOI PASTA POTJIE: [SKIPPIE]
Net so het ek vir die seuns gisteraand sommer vinnig iets aanmekaar geslaan met finesse!! En dit was verdomp heerlik mense!! As ek nog kan smul aan 'n dis van my eie is ek nog oraait!!
Ek het 'n fillet wat ons hier spotgoedkoop kry, vra maar vir Damara, opgesny in repe saam met bacon worsies. Ek het macoroni gaar gemaak en toe braai ek uie, soetpeppers. papino, knoffel en sampioene saam in 'n lekker groot platboompot. die vleis het later bygekom en ek het dit lekker laat simmer met Humbro hanepoot, chutney en woestersous. Toe gooi ek 'n pakkie Wildmushroom cook in sauce by en kook hom lekker deur.
Toe kom die gaar macaroni by met 'n pakkie van tannie Ina se kaas sous by en pryt hom lekker deur! Laaste het ek gerasperde cheddar kaas booor gestrooi en toe eet ons dat die biesies bewe - ek gooi agterna oor my eie helping bietjie tabasco sous by!
En toe kom die kaas by!!
LEKKER EET MANNE, BE THANKFULL, DAAR'S NOG 'N POT VOL!!
Ons reen amper uit vanaand, maar braai gaan ons braai, skaaptjopies(best end), pap wat in baie botter gaar gemaak is en 'n lekker sampioen en tamatie sousie!!
Ons het al begin oppak want more vat ons pad huis toe....................nie lekker nie!! Ek het hierdie 4 weke op Kammaland geweldig geniet!!
Lekker aand vir julle!! Ek sal die vakansie verhaal by die huis afsluit!!
SPICY MAC AND CHEESE: [adapted from Pioneer Woman]
4 c. (1 bag) curly pasta (use your favorite; mine's rotini)
1 onion, diced (red, white, yellow, again it's your pick)
1 red bell pepper, diced
1 c. salsa
1 bag frozen corn
2 c. grated Pepper Jack cheese
3 cloves garlic, minced
Dash of red pepper flakes
1 c. half and half
Olive oil
Salt and Pepper
WHAT TO DO:
1. Boil pasta until al dente. Drain, and set aside.
2. In a large skillet, add olive oil. Saute onions, pepper, garlic, red pepper flakes, and corn over medium heat until slightly soft. Add salsa and stir until heated through. Turn off heat.
3. Add pasta, half and half, and cheese. Stir gently, and taste. If needed, season with salt and pepper.
4. Serve gigantic portions into bowls and eat up!
We usually just eat this as our meal, and it is completely filling. However, if you're a meat lover, some ground beef or spicy sausage would be great to round this meal off!
PUTTANESCA PASTA POTJIE: [GETAWAY - JAN BRAAI]
Serves four as a main and up to eight as a side
•500 g spaghetti
•3 tots olive oil
•1 big onion, chopped
•8 anchovy fillets
•5 cloves of garlic
•1 red chilli, seeded and chopped
•1 tot capers (drained)
•½ to 1 cup black olives, drained, pitted and halved (not an exact science)
•2 tins peeled and chopped tomatoes
•2 tots tomato paste
•1 tot fresh parsley, chopped
•Salt and pepper
WHAT TO DO:
1.Cook pasta in the potjie on the fire, remove when al dente and set aside.
2.Add the olive oil and chopped onion to the now-empty pot and return it to the fire. Lightly fry the onion for about six minutes.
3.Add the anchovies, garlic and chilli and stirfry for another two minutes, breaking up the anchovies with the spoon. The idea is for the anchovies to dissolve into the oil.
4.Add the capers, olives, tomatoes and tomato paste. Stir well and simmer for about eight minutes, continuing to stir occasionally.
5.Add ground pepper and salt to taste; go easy on the salt as the anchovies and capers already added saltiness to the pot.
6.Add the cooked spaghetti and toss for a minute or two until everything is properly mixed and the pasta is heated through again. Garnish with chopped parsley.
CHICKEN PASTA: [By YOU - HOPE MALAU]
Serves 4
Preparation time: 15 min
Cooking time: 30 min
45 ml (3 T) coriander seeds
3 green chillies
45 ml (1 T) oil
4 garlic cloves, crushed
500 ml (2 c) pasta shells
4 chicken breasts, cubed
salt and freshly ground black pepper
1 onion, chopped
3 tomatoes, chopped
2 ml (½ t) turmeric
3 curry leaves
WHAT TO DO:
1 In a dry pan toast the coriander seeds until they start to pop, making sure they don’t burn.
2 Using a mortar and pestle, crush the coriander seeds, chillies, 15 ml of the oil and the garlic cloves to form a well-blended paste.
3 Cook the pasta shells according to the packet instructions, drain and set aside.
4 Heat a little of the remaining oil in a frying pan and fry the chicken until browned. Season with salt and pepper.
5 In a separate pan fry the onions in the remaining oil until translucent, add the tomatoes, spice paste, turmeric and curry leaves and simmer for about 3 minutes.
6 Add the chicken and pasta, mix well and season with salt and pepper.
TORTELLINI CHILI: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
A quick and easy, 30 minute, one pot chili with cheese tortellini that is just perfect comfort food!
INGREDIENTS:
•1 tablespoon oil
•1 onion, diced
•3 cloves garlic, chopped
•1+ tablespoon chili powder
•1 teaspoon paprika
•1 teaspoon ground cumin
•1kg ground beef or turkey
•6 cups beef broth or chicken broth
•1 (15 ounce) can black beans, drained and rinsed
•1 (28 ounce) can diced tomatoes
•1 tablespoon tomato paste (optional)
•1 teaspoon oregano
•8 ounces fresh cheese tortellini
•salt, pepper and cayenne to taste
WHAT TO DO:
1.Heat the oil in a pan over medium-high heat, add the onions and saute until tender, about 3-5 minutes.
2.Add the garlic, chili powder, paprika and cumin and cook until fragrant, about a minute.
3.Add the beef and brown, about 6-8 minutes, before draining any grease.
4.Add the broth, beans, diced tomatoes, tomato paste, oregano and tortellini and bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
SPICY BEEF AND KALE NOODLES:
•Serves 4
•Prep time: 15 min
•Cook time: 15 min
INGREDIENTS:
•1 (13.25) ounce whole grain thin spaghetti noodles
•2 teaspoons sesame oil
•3/4 pound sirloin steak, sliced thin
•3/4 cup Stubb's Beef Marinade
•1/2 onion thinly sliced
•4 cloves garlic, minced
•1 bunch lancinato kale, stems removed chopped [SPINACH]
HERE'S HOW:
1.Cook pasta according to package directions. Drain.
2.Heat sesame oil in a skillet over medium-high heat. Add beef, onions, garlic and 1/2 cup of the marinade. Cook until beef is cooked through. Add in kale and remaining marinade. Cover and cook just until kale wilts, about 2 minutes. Stir. Add in cooked pasta and toss to combine. Serve.
Enjoy!
SKILLET LASAGNA: [Activity GuideBike Touring, Car Camping -Posted by aimee]
The one handicap that comes with camp cooking is the lack of an oven. So naturally, lasagna and camping are two things I never considered together, until I recently discovered a way to make a delicious skillet lasagna. The concept is the same as baked lasagna — hot bubbly layers of pasta, sauce, and cheese — except that it all happens in a skillet.
A couple of months ago, I went camping at Portal Forebay campground in Central Sierra Nevada. It was the last weekend to get up there before the snow and we were excited to squeeze in one more easy weekend getaway. The power company is the area’s primary user, so the campground is surprisingly well-established for its location. There are paved roads through parts of the wilderness you would never expect to see, barely wide enough for one vehicle, that snuggle right up against cliff edges and go up and down steep mountainsides. Few others were around to share the spot, and for good reason — it was cold! That weekend, I tried a version of lasagna with fresh baby spinach and sliced cremini mushrooms. It was the meal everyone craves on a frigid night out in the wild.
For the recipe we are featuring here, we combined two Dirty Girls favorites and created a hearty ground beef and vegetable lasagna that can easily be customized to your taste. Substitute your favorite vegetables instead of the spinach and mushrooms, and omit the meat if that’s not your thing. If you can’t find no-boil noodles, use the regular ones, and cook them first.
We will soon be releasing a dirty version of this recipe for those who like to travel light. Once again, focus on the concept, and be creative with the specifics. This skillet lasagna will become one of your staple one-pot meals. If your friends are anything like ours, they’ll be in awe that you created such a delicious recipe and didn’t need an oven.
SKILLET LASAGNA:
4 servings
Prep Time10 minutes
Cook Time30 minutes
INGREDIENTS:
•4 tablespoons extra virgin olive oil
•2 cloves garlic, minced
•1 cup onion, chopped
•1/4 teaspoon crushed red chile flakes
•28 ounce can crushed tomatoes
•1 cup ricotta cheese
•1/3 pound mozzarella, sliced
•6 sheets no-boil lasagna noodles, or 6 regular noodles, cooked
•1/4 cup Parmesan cheese, grated
•4 cups fresh baby spinach, about 1 bag or 1 bunch
•2 cups mushrooms, sliced
•Salt and pepper, to taste
•½ - 1kg ground beef, browned (optional)
TOOLS:
•Large Deep Skillet or 2 Quart Pot
•Can Opener
•Knife
•Cutting Board
•Camp Stove
•Bowl
•Spoon
HERE'S HOW:
1.In a skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add sliced mushrooms and saute for 5 mins. Set aside.
2.Add the garlic and onions and cook until onions are translucent, stirring frequently. Add the crushed red chili flakes, cook for a few seconds. Add ground beef, if using, and cook for about 5 minutes or until meat is browned. Add crushed tomatoes and set can aside. Season with salt and pepper to taste.
3.Pour about 2/3 of the sauce back into the can, and leave 1/3 in the bottom of the pan.
4.Start by layering noodles over the sauce and then add ricotta, meat, vegetables, mozzarella and drizzle with olive oil. Repeat layering until all ingredients are used, ending with mozzarella. Top with the Parmesan cheese.
5.Cover and simmer until the lasagna noodles are cooked and the cheese melts. Remove from the heat and let the lasagna cool for a few minutes before serving.
6.Now you will need 2 dutch ovens for this recipe. It makes about 24-30 rolls, so plan accordingly.
ONE POT BACON CHEESEBURGER CASSEROLE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
All of the flavours of a bacon cheeseburger in an easy one-pot casserole.
INGREDIENTS
•4 strips bacon, cut into 1 inch pieces
•1 - 1½kg ground beef
•1 onion, diced
•1 (28 ounce) can diced tomatoes
•1 (8-ounce) can tomato sauce
•2 cups beef broth
•1/4 cup ketchup
•1 tablespoon yellow mustard
•1 teaspoon worcestershire sauce
•8 ounces pasta
•salt and pepper to taste
•1 cup cheddar cheese, shredded
HERE'S HOW:
1.Cook the bacon in a large pan over medium heat, about 5-7 minutes, set aside on paper towels to drain and drain the grease from the pan.
2.Cook the ground beef and onion in the same pan over medium-high heat, about 5-7 minutes, and drain any excess grease.
3.Add the diced tomatoes, tomato sauce, ketchup, mustard, worcestershire sauce and pasta, bring to a boil, reduce the heat and simmer covered until the pasta is al dente tender, about 15 minutes.
4.Season with salt and pepper to taste, sprinkle on the cheese and simmer, covered until the cheese has melted, about 2-3 minutes, and serve garnished with the bacon.
Option: Omit the bacon.
Option: Add hot sauce to taste.
Option: Season with your favourite steak seasoning blend (like Montreal Steak Spice) instead of salt and pepper.
Option: Garnish with any of: fresh diced tomato, shredded lettuce, diced pickles, sliced green onions.
ARM-MAN SPAGHETTI: [geleen by VIDA NELL]
500g spekvleis, in blokkies gesny
2 middelslag uie, gekap
4 middelslag tamaties, geskil en in blokkies gesny1 Blik (300g) soutbeesvleis
Sout en peper na smaak
250g gaar, gedreineerde spaghetti
Bietjie gerasperde Cheddar kaas
MAAK DAN SO:
Braai die spek sonder olie oor n lae hitte in n groot braaipan en roer dit af en toe met n houtlepel.
Wanneer die stukkies begin verbruin, voeg die uie by en braai dit saam met die spek tot bruin.
Voeg die tamaties by en prut die mengsel n rukkie.
Sny die soutbeesvleis in klein blokkies. Voeg by die spekmengsel en geur met sout en peper.
Meng hierdie mengsel met spaghetti en skep dit in n oondvaste bak.
Strooi kaas bo-oor en bak dit n rukkie in n warm oond totdat dit begin verbruin.
Sit warm voor.
Lewer 6-8 porsies
(behalwe as jy n tienerseun in die huis het)
CREAMY HAM PASTA: [DIALY DISH]
•10 c. uncooked tri color spiral pasta
•4 celery ribs, chopped
•1 med. green pepper, chopped
•1/2 c. chopped onion
•1/4 c. butter, cubed
•3 cans of cream of cheddar cheese soup, undiluted
•3 cups milk
•1 tsp. salt
•1 tsp. pepper
•4 c. cooked ham, cubed
•2 cans mushroom stems and pieces, drained
•1 c. crushed butter-flavored crackers
HERE'S HOW:
Cook the pasta according to pkg. directions. In a pan, saute the celery, green pepper and onion in butter until tender. Stir in the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat.
Divide the mixture between two greased 13×9 baking dishes. Top with cracker crumbs. Cover and freeze for up to 3 months. When you’re ready to serve, thaw in your refrigerator overnight. Remove from the fridge about 30 minutes before baking. Bake, uncovered, at 350 for 50-55 minutes or until heated through.
COOKING IMMEDIATELY: If you decide you want to make one of the two casseroles as soon as you make them, you will need to preheat the oven to 350 degrees and bake, uncovered for 20-25 minutes, or until the topping is a golden brown.
RECIPE CHANGES:
•We have left out the green pepper, celery, onion and mushrooms and instead added a bag of frozen mixed veggies – cans would work.
•We have used different noodles – spaghetti, bow tie, penne
•We have substituted beef & chicken for the ham. Tastes amazing.
•We leave off the crackers most of the time because we don’t actually like them.
There are so many ways you can change this casserole up and make it work for your family (and make casseroles you are freezing taste different!)
CREAMY HAM AND SPAGHETTI CASSEROLE: [AMEE’S SAVOURY DISH]
INGREDIENTS:
•¾ box of Barilla Plus spaghetti (Dreamfields is also recommended)
•4 tablespoons smart balance butter(sticks)
•8 ounces sliced mushrooms, chopped small
•1 tablespoon chopped parsley
•1½ cups minced lean low-sodium ham (you can splurge and use pancetta)
•½ sweet onion, finely chopped
•4 tablespoons organic unbleached all purpose flour
2 cups chicken broth
•2 tablespoons sherry
•Dash fresh grated nutmeg (nutmeg is strong, just a dash for flavor)
•½ teaspoon sea salt, or to taste
•dash fresh ground pepper
•½ cup fat-free half and half (this works beautifully in this dish to cut calories)
•1 cup (about 3 ounces) fresh shredded Parmesan cheese, divided
•1 cup fresh English peas
HERE'S HOW:
Spray a 3-quart baking dish with nonstick cooking spray. Heat oven to 350°.Cook the spaghetti in boiling salted water following the package directions. Rinse, drain and set aside. In a large sauté pan, melt butter over medium heat. Add the mushrooms, ham, onion, peas, and parsley. Saute, stirring, until mushrooms are tender and slightly caramelized (do not brown). Stir in flour until blended. Add chicken broth, sherry, nutmeg, salt, and pepper. Cook, stirring, until thickened. Stir in fat-free half-and-half and half of the cheese. Cook until sauce is creamy and all cheese is melted. Add the pasta and stir to blend. Pour into the prepared baking dish. Sprinkle remaining cheese over the top and bake for 25 to 35 minutes, until hot and bubbly.
HAM MUSHROOM AND MASCARPONE PASTA MELT: [ A GLUG OF OIL]
YOU'LL NEED:
Pasta cooked in lightly salted water (follow the packet instructions)
ready made pasta sauce - (I only used half standard sized jar from M&S)
ready made cheese sauce (I used four cheese sauce from M&S)
sliced and fried mushrooms (I used 2 chestnut mushrooms)
Mascarpone cheese
Prosciutto (ham)
grated matured cheedar
a little olive oil for drizzling
HERE'S HOW:
Preheat your oven to 200C/400F or Gas 6
Get your self a suitably sized oven proof dish, put a tiny bit of olive oil in and spread it round the dish with a piece of kitchen paper.
Put a layer of cooked and drained pasta. Randomly top with a little tomato pasta sauce. In the bits you missed out, top with the cheese sauce.
Now add the fried mushroom slices and the prosciutto here and there. Just put them wherever - be artistic!
Add a few dollops of the Mascarpone, then top the lot with some grated cheddar and drizzle over a tiny bit of olive oil.
Bake in your preheated oven (uncovered) for about 30 to 35 minutes - or until it's nice and hot in the middle and serve with some nice salad.
ITALIAN SALCICCIA PASTA WITH PARMASAN CHEESE: [POTJIE]
The name for this pasta sauce might seem a bit odd, even more so I guess if you are Italian, but let me explain. The main ingredient of this pasta sauce is the Hot Italian Salciccia sausage from Rudi’s sausage deli.
Unlike a lot of pasta sauces that are made with sausage, this sausage is not cut into rings, I remove all of the meat out of the casings and use it as a spiced mince, then you only need to a add one or two more ingredients and you have a sauce to die for.
To serve 4 people you will need:
YOU'LL NEED:
4 Hot Salciccia sausages (Meat taken out of the casing)
2 Green chillies chopped
1 large onion chopped
3 cloves garlic chopped
3 cans chopped tomatoes
1 glass of red wine
Olive oil
Salt and pepper
1 packet of penne pasta cooked
WHAT TO DO:
Fry the onion, garlic and chilli in a little olive oil until soft. Add the sausage (I guess its mince now and not sausage any more) fry until brown; add the tomatoes and wine, flavour with salt and pepper, reduce the heat and simmer until the sauce are quite nice and thick, at least an hour, add the pasta and mix through.
Serve withy a little parmesan cheese on top and a glass or two of good red wine, if you can share it with good friends it so much better.
Bon appetite
Potjie
SPAGHETTI AND MINCE: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
CULINARY TIP:
When searing or browning something be careful not to turn it too much or to interfere with it while it is browning. If you cannot cleanly slide a spatula underneath it and it is sticking then it is simply not yet ready to be turned. Allow it to develop a nice crust and don’t be tempted to fiddle!
INGREDIENTS:
•15 ml Sunflower Oil
•1 Onion finely choped
•10 ml Robertsons Spice For Mince
•5 ml Robertsons Garlic Salt
•1 Tin of Chopped Tomatoes
•2.5 ml Sugar
•500 g Cooked Spaghetti
•500 g Beef Mince
WHAT TO DO:
1.Lightly brown onion together with Spice For Mince and Garlic Salt in oil in a pan on a medium heat.
2.Add the mince and cook until well brown.
3.Add tinned tomato and stir well.
4.Simmer for 15 minutes and then add the sugar.
5.Serve bolognaise with the cooked spaghetti or alternatively use mince to make meatballs.
PRUNES AND CHICKEN PASTA:
Prunes and pasta? Strange but true (and delicious)
YOU NEED: [for 4 servings]
•6 cups water
•1 teaspoon salt
•3 cups raw pasta (any kind)
•1 tablespoon oil
•2 onions, peeled and chopped
•2 cups leftover cooked chicken, cubed or flaked
•1 cup soft, pitted prunes, sliced smaller
•½ cup long-life cream
•1 teaspoon dried parsley
•salt and pepper to taste
WHAT TO DO:
•Bring the water to the boil and add the salt
•Add the pasta and boil uncovered until it’s al dente (cooked, not soggy).
A saucy business.
•Meanwhile, heat the oil in a pan and fry the onions until golden brown.
•Add the chicken, prunes, cream, parsley and seasoning and stir through.
All together now.
•Drain the pasta and add it to the chicken mixture.
•Lightly mix and heat until it’s warm through (don’t bring it to the boil).
VARIATION:
•If you want even creamier pasta, add two cups of white (béchamel) sauce to the mixture.
MAC AND CHEESE CUPS: [MR FOOD]
YIELDS 12
COOK TIME 35 Min
READY IN 35 Min
Muffin tin cups take the worry out of dishing up just the right serving size when we prepare our creamy homemade macaroni and cheese. These Mac and Cheese Cups are sure to make things easy for you.
YOU NEED:
•12 round butter-flavored crackers
•1 (8-ounce) package elbow macaroni
•1 (10.75-ounce) can condensed Cheddar cheese soup
•1/2 cup milk
•3 cups shredded sharp Cheddar cheese, reserving 1/4 cup for garnish
•1 egg, lightly beaten
•1 tablespoon butter
•1/2 teaspoon salt
•1/4 teaspoon black pepper
WHAT TO DO:
1.Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
2.Place a cracker in the bottom of each muffin cup and set aside.
3.Cook macaroni according to package directions; drain and return to pot. Stir in remaining ingredients, except reserved cheese. Evenly spoon mixture into muffin cups and sprinkle with reserved cheese.
4.Bake 15 to 18 minutes, or until heated through. Let sit 4 to 5 minutes then remove from muffin tin by running a knife along the edges to loosen. Serve immediately.
NOTE::
How about rounding out your easy macaroni and cheese meal with a cool and crunchy green salad?