MACARONI, KAAS, MAALVLEIS EN SPINASIEGEREG

Ek was gisteraand lus vir pasta, maar omdat ek al moeg is vir die gewone pastageregte, het ek maar my eie konkoksie saamgeflans.
Kom ek noem dit ‘n Macaroni-, kaas-, maalvleis- en spinasiegereg.
Ek het gebruik:
250 gr macaroni (gekook)
250 gr maalvleis
1 gerasperde ui
1 teelepel fyn knoffel
250 ml melk
1 eier
100 gr gerasperde cheddarkaas
1 teelepel mosterdpoeier
100 gr spinasie (gewas en gesnipper)
sout (Aromat) en peper
Braai die spinasie, uie en knoffel in ‘n bietjie botter tot die blare verwelk is. Braai die maalvleis apart net totdat dit begin verkleur. Klits die eier, mosterd, sout en peper in die melk. Voeg alles by die macaroni in ‘n gesmeerde bak en bak teen 180°C vir ±20 minute.

Resep en foto: Adri van Staden

MARLYN SE WORSGEREG

Jy het nie n baie groot stuk wors nodig nie.
Jy het nodig:
Wors
n Paar geskilde, dun skyfies gesny aartappels
Koppie rou tastic rys
Groot ui, knoffel na smaak
Red pepper
Yellow pepper(albei opsioneel maar dit gee n heerlike smaak)
Pakkie chillie beef soppoeier aangemaak met ongeveer 750ml koue water
Sout en peper
Oond op 180 grade C (Nb. Voorverhit)

Pak n laag of twee aartappel skywe onder in n oondvaste bespuite oondskottel/bak.
Haal die wors in klein bolletjies(soos klein frikkadelletjies) uit die derm en pak rond op die aartappels.
Gooi koppie rou rys weer lekker oor dit.
Braai ui, peppers en knoffel in bietjie olie tot glaserig en skep dit bo-op die rou rys in die skottel.
Giet nou jou aangemaakte sop bo-oor alles.
Sit deksel of foelie op en bak stadig vir ongeveer 1 en n half uur tot 1 uur 45 min.
Heerlik met n mengel of beetslaai en selfs cocktail rolls daarby. Jy kan ook soetwotels/soet ertjies saam gee. Maar lekker op sy eie en heerlik die volgende dag. Hou aartappelskyfies dun.

Resep: Marlyn Ingram Ferreira

SMOKED HADDOCK KEDGEREE
50g butter
1 onion chopped
1tsp turmeric
2 pieces cardamom bruised
2 pieces stick cinnamon
2 fresh bay leaves
450g basmati rice
1 litre of chicken or fish stock
750g of smoked haddock fillet
3 eggs, boiled
3 tsp parsley
Lemon cut into wedges for garnishing

Melt butter and add onions till soft, add spices and rice with stock.
Cook for 12 minutes covered!
Steam fish for 4 minutes, remove skin and flake into the rice dish.
Add boiled eggs, and parsley cook through gently and serve with lemon wedges!

RECIPE AND PHOTO: Gail Lynn Daniels Joshi

CHICKEN PASTA BAKE
(Saturday night pasta)
butter, for greasing
250 g / 9 oz penne
1 onion, roughly chopped
3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
1 tablespoon paprika
2 tablespoons olive oil
salt and freshly ground black pepper

For the sauce:
50 g / 1¾ oz butter
50 g / 1¾ oz plain flour
750 ml / 1 pint 6 fl oz hot milk
1 teaspoon Dijon mustard
100 g / 3½ oz Parmesan cheese, coarsely grated
2 large tomatoes, de-seeded and cut into small cubes

Preheat the oven to 220°C/200°C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish.
Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.
Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat.
Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.
To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.
Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping.

Recipe posted by Heibre Schronen
Photo:  Tertia Vivier Van Breda

MACARONI AND CHEESE TWIST
Foto en resep:  Phillip Snyman
FOOD LOVERS RECIPES
Ek het bietjie besluit om my ouers te bederf met n lekker Macaroni and Cheese Twist
Resep:
Braai uie, knoffel en heel pitmielies in 3 eetlepels botter(of minder).
Vat n paar leftover tjops (jou keuse) en sny baie fyn en braai dan tot gaar.
Kook een pak Macaroni tot sag.
Sit enige barbeque sousie oor jou vleis en laat nog kook vir 10 minute.
Dreineer jou macaroni en meng dan saam met die vleis.
Rasper ½ blok kaas.
Skep die macaroni en vleis in ‘n oondpan van jou keuse.
Strooi genoeg kaas oor.
Laat bak vir 30 min. by 180ºC.

KOOS SE WORSKOS
Party mense noem dit wors potjie. Ek noem dit sommer wors stew want ek het rond gekrap in die pot.
Yster pot op die stoof.
Uie gebraai
Wors stukkies gesny en by gesit.
Tamaties in gesny
Aartappel bo-op gepak.
Deksel op die pot en stadig gekook tot die aartappels sag was
Lekker Kerrie met worceter sous gemeng en by gegooi.
Die kerrie is nie omdat die wors oud is nie, ons was net lus vir n kerrie dis.
Saam met rys bedien.

Foto en resep geplaas deur Koos van der Merwe

MACARONI-EN BULLY BEEF GEBAK

500g macaroni
2 groot uie, geskil en gekap
37.5ml koekmeel
500ml melk
2 groot tamaties, geskil en gekap
300g blik soutbeesvleis, losgebreek
25ml vars pietersielie, gekap
50ml sterk blatjang
10ml gemengde, groen, droë kruie sout en peper na smaak
250ml gerasperde cheddarkaas

Kook macaroni soos op pak aangedui, dreineer. Braai die uie in die botter tot gaar. Voeg die meel by en roer, voeg die melk by en roer totdat die mengsel dik word en kook. Voeg al die oorblywende bestanddele by, behalwe die kaas. Bring tot kookpunt, laat prut en roer sodat die mengsel nie brand nie. Meng nou die sous van die macaroni en skep in ‘n oondvaste glasbak wat gesmeer is. Strooi laaste die kaas oor, en bak by 180C vir 20 minute tot gaar. Die resep lewer sowat ses tot agt porsies. Jy kan 4 geklopte eiers inmeng om die porsies tot tien te vermeerder.

Resep geplaas deur Andre Coetzee
Foto:  Frances Smith

HETTA SE HEEL GEVULDE-GEBAKTE PAMPOEN

Benodig:
Heel pampoen,
Maalvleis,
Gaar Rys,

Metode:
Maak maalvleis gaar volgens smaak, meng met gaar rys. Sny ‘deksel’ uit pampoen en verwyder pitte. Sprinkel pampoen binne met genoegsame suiker en kaneel. Vul pampoen met gaar maalvleis en rys mengsel. Sit ‘deksel’ op pampoen. Draai pampoen toe in tinfoelie. Hierdie was ‘n groooot pampoen, ek het hom vir 5 ure op 180 in oond gehad. (Toets maar met toetspen om te kyk of hy deurgaar is)

Foto en resep: Mariette Heydenrych-Kotze

ONE POT CHICKEN AND RICE
Serves 4

Delicious, easy and quite impressive. Taken from a Waitrose Recipe card from a few years back. We loved this.

1 TBS olive oil
800g of Chicken thighs (8 good sized thighs)
1 large onion, peeled and chopped
2 fat cloves garlic, peeled and minced
1 red pepper, seeded and chopped
1 medium tomatoes, chopped
1/2 tsp smoked paprika
250g Bomba Paella Rice (19 TBS)
75ml dry white wine (2 1/2 fluid ounces)
400ml of chicken stock (generous 14 fluid ounces)
chopped fresh flat leaf parsley to garnish

Pre-heat the oven to 180*C/350*F. Heat the oil in a large oven proof deep skillet or saute pan. Add the chicken and brown for 10 to 12 minutes until golden on all sides. Remove and set aside. Pour off all but 1 TBS of the fat. Add the onion, garlic, and red pepper to the pan. Cook for 5 minutes, stirring until soft and golden. Stir in the tomatoes, paprika, and rice. Coat in the oil. Add the wine and stock. Season to taste with some salt and pepper. Bring to the boil, then reduce heat and simmer, stirring, until the rice is no longer soupy, but not dry. Sit the chicken thighs on top of the rice, cover and transfer the pan to the oven for 20 to 25 minutes, until the chicken juices run clear and the rice is tender. Fork through the rice and sprinkle with the chopped parsley. Serve.

Photo and recipe posted by  Lisinda Blaauw

LOW CARB CHICKEN LO MEIN WITH SPAGHETTI SQUASH
2½ – 3 chicken breasts
Slice thin and marinate in freshly ground ginger, soy sauce and a little sesame oil. (aprox 2-3 hours marination time optional)
1 spaghetti squash
Roast/Boil/Steam and pull apart with a fork.
1 package shredded coleslaw with carrots
2 celery stalks, chopped
½ to 1 onion (depending on your preference), chopped

Sauce:
¼ cup + 2 tablespoons of Soy sauce
2½ tablespoons of (granulated) Splenda (artificial sweetener)
1 teaspoon of white pepper
3 cloves of garlic
2 teaspoons of fresh grated ginger
Mix all together and set aside.
Sauté Chicken and remove from the pan.
Sauté Onions and Celery (3 minutes).
Add cabbage/carrot mix and cook (3 minutes).
Add Spaghetti squash and then sauce mix, chicken and cook just until everything is warmed up. Ready to Serve!

Source and Picture: Natasha Keyser