MEDITERRANEAN PASTA AND MINCE BAKE.
My husband really enjoyed this and asked me what recipe it is. So that tells me it will have to become a regular 😊 it’s something I threw together tonight.
600g lean beef mince
1 packet bacon, cooked and diced
1 onion, chopped finely
½ teaspoon crushed garlic
salt and pepper
1 tablespoon tomato paste
1 teaspoon dried parsley
1 tespoon dried oregano
410 g tin Mediterranean style chopped tomatoes (with aubergine and baby marrows)
Oil for frying mince
1½ tablespoons butter
2 tablespoons cake flour
½ cup cream
½ cup milk
½ cup finely grated Gouda
1 cup finely grated cheddar
250 g macaroni, cooked al dente
Preheat oven to 180ºC.
Fry the onion in the oil until soft.
Add mince and brown, breaking up with a fork so it is fine. Season.
Add the garlic and herbs and stir.
Add the tomato paste and mix well, cook for a minute or two.
Add the bacon.
Add the chopped tomatoes and mix well and simmer, covered, for 7-10 minutes.
Melt the butter in small pot.
Add the flour and make a roux.
Add the cream and the milk and stir until thickened – season and add the grated Gouda.
Mix the cheese sauce into the mince sauce. Make sure you mix it well.
Add the sauce to the drained macaroni and mix well.
Pour into large flat baking dish and top with the grated cheddar.
Bake for 35 to 40 mins.
Photo and recipe: Angela Landsberg

TUISGEMAAKTE EIER PASTA
Resep en foto: Esti Jordaan
FOOD LOVERS RECIPES
1 eier
5 ml olie
100 g koekmeel
Knippie sout

Maak ‘n bondeltjie met die meel en sout, maak gaatjie in die middel en gooi eier en olie in die middel.
Meng met vingers tot degie en knie lekker tot ‘n elastiese deeg
Klaar gemeng maak n balletjie, sit omgedopte glasbak op, los vir ‘n uur.
Rol redelik dun uit.  Los vir 5 minute om te rus. Sny met pizza mes in repies. Of rol op en sny met mes. Dompel in kokende water met sout en olie tot gaar.
Bedien met vleisie en sous van jou keuse.

BAKED PASTA WITH BROWN MUSHROOMS AND BACON
Vanaand het ek gebruik wat ek in yskas het en net bacon ontdooi.
Serves 3
200 g brown mushrooms chopped
1 packet of bacon, chopped
1 onion, chopped
½ teaspoon chopped garlic
salt and pepper
200 g macaroni or other pasta shape
3 tablespoon butter and 1 T for frying mushrooms
3 tabelspoon cake flour
250 ml cream
250 ml milk
About 1 cup grated cheese (I used mix of white cheddar and Gouda) for the sauce
About ½ cup grated cheddar for topping
Tip:
I always use the finer grater part of mine so you get more cheese out less cheese.
Preheat oven to 180°C.
Spray a nonstick pan and cook chopped bacon until slightly crisp.
Remove from pan and add tablespoon of butter and fry the chopped mushrooms. Add the garlic and season.
Mix with the cooked bacon and set aside.
Meanwhile cook the pasta and drain but reserve half cup of the pasta water and pour it over the drained pasta and stir.
Melt the butter in saucepan and when bubbling add the chopped onion.
Cook for a few minutes until soft.
Add the flour and stir with wooden spoon.
Add the cream and milk and whisk until smooth.
Keep whisking at intervals.
When sauce is thick enough, season and take off heat and add the cheese.
Stir until cheese fully melted.
Add the bacon and mushroom mixture to the sauce and mix well.
Mix sauce with the pasta and pour into oven dish sprayed with nonstick spray.
Top with the grated cheddar and bake for 30 min.
Enjoy!
Photo and recipe posted by Angela Landsberg

TOMATO, BASIL AND HAM BAKED PASTA
Yield: 6 servings
1 pound  pasta of your favorite
2 tablespoons extra-virgin olive oil
3 large cloves garlic, chopped
½ small onion, chopped
1 ½ cups cubed ham (optional)
1 (28-ounce) can crushed Italian tomatoes
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
½ cup grated Parmesan cheese, divided
1 cup grated mozzarella cheese
Bring a large pot of water to a boil and salt the water. Add pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. I usually shave a minute or so off the boxed directions.
Preheat a deep, big skilletor a medium sauce pot over medium heat. Add extra-virgin olive oil to the pan, add garlic, onions, and cook, stirring a lot, for 5 minutes until the onions are translucent. Add the ham (optional) and tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat to low.
Preheat your broiler to high and place the oven rack in the center of the oven.
Drain pasta and transfer it to a 9×13 casserole dish. Top with pesto sauce, ricotta cheese, and Parmesan cheese. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around or use it for personal pizzas.
Sprinkle mozzarella cheese over the pasta and broil it for 2-3 minutes, until the mozzarella cheese has melted. Remove from oven and serve immediately.

Note: I put in ham, salami and bacon. I also made only half the recipe. I had some 50g of ham, so added 140g bacon and maybe 100g salami. Honestly, I kept adding till it looked like there was enough! obviously I halved everything else.
Was absolutely lovely.
Photo:Adele Berndt

ROMERIGE NAPOLETANA SOUS MET PITTIGE CHORIZO
Ryk en romerige Napoletana sous met pittige chorizo wors en basiliekruid pesto. Heerlik! Die Napoletana sous is beslis die wenner hier.
Napoletana sous
8 stukkies songedroogde tamatie gerehidreer in kookwater
Klein blikkie tamatie pulp
8 Klein Rosa tamaties (hulle kan maar goed ryp ook wees) net in kwarte gesny
1 ui opgekap
Bruin suiker
1 teelepel Italiaanse kruiemengsel
1 knoffeltoontjie gerasper
Olyf olie vir braai
1 teelepel Balsamiese druppeltjies (jy kan 1 teelepel balsamiese asyn gebruik)
Sout
2 teelepels bruin suiker om die suur van tamaties te balanseer.
1/2 koppie vars room
Halwe chorizo worsie dun gesny
Metode:
Braai ui en knoffel liggies tot effe verkleur, voeg die res van bestandele behalwe room en stukkies worsie by en bring tot kookpunt terwyl geroer word. Prut dan ongeveer 15min, as dit lyk of dit gaan vasbrand gooi bietjie water by. Dit moet nie waterig wees nie. Druk blender stick in en maak fyn (dit kap sommer al die skilletjies ook fyn).
Gooi die room by en maak net warm en haal dan van hitte af.
*Chorizo word dun gesny en bygegooi saam met die room indien dit gebruik word in die sous.
Bedien op pasta met basiliekruid pesto en fyn Parmesan kaas.
Foto en resep:  Elsabie Templeton

HOENDER, ZUCCHINI EN WORTEL LASAGNE
1 gaar hoender ( ek maak myne in drukpot gaar), ontbeen en geskeur.
3 Wortels
1 groot zucchini (murg van groente = die groot een van murgpampoentjie)
Lasagne pasta velle
1 koppie kaas.
Witsous:
2 eetlepels meel
2 eetlepels botter
Feta na smaak
2 koppies melk
Maak witsous deur botter te smelt en meel in te roer tot gladde pasta. Voeg melk by en roer tot kook en dik. Roer feta in. Smeer onderkant van groterige plat bak met sous. Pak laag lasagne velle bo-op. Smeer weer sous oor velle. Meng hoender en groente en pak bo-op witsous. Herhaal laag pasta, sous, hoender en sit kaas bo oor. Bak by 180°C tot pasta sag en kaas lekker bruin (40 min). Vries heerlik.
Foto en resep geplaas deur Henriette Rossouw

KOSHARI – KOSHARY – KUSHARY

Two weeks ago, I remembered something I’ve eaten about 4 years ago, and since then could think of nothing else. I could not even remember what it was called, nor what it tasted like, just that it was delicious. 😄

Thankfully we have Google, and I found the recipe. This is definitely not for people on high protein / low carbs / Banting. 😳

I’ve watched about 20 youtube videos to get the recipe, but as with melktert, bobotie and pancakes, all the recipes differ and each one claims to be the best you’ll ever eat. 🙄

It is basically layers of pasta, rice and lentils, topped with a spicy tomato sauce, fried onions, chickpeas and lastly, what they call a white sauce.

All the recipes are more or less the same, but some say short grain rice, the next one long grain, some use macaroni, others use spaghetti, and some use vermicelli to mix with the rice. One even cooked everything together, but that looked too mushy to me. The spices also differ, but cumin seems to occur in most.

So, I took from every recipe what I liked and did this.

ONION
Slice an onion and fry in 1 cup of oil till quite dark and sort of crispy. Take out of the oil, but do not discard the oil.

PASTA
Cook 1 cup of pasta (I used macaroni) as you normally would, and once it is done, drain and add some of the onion-flavoured oil.

RICE
Fry 1 cup of rice in oil (some say to rinse the rice first, which I usually don’t) together with 1/2 a tbsp each cumin, coriander and cardamom. Add water, salt, black pepper and a cinnamon stick and cook till done. They use ground cardamom, but I could not find that, and since I’ve already previously destroyed my pepper grinder trying to grind the pods, I used them whole. TIP! Count them when you add them, so that you can be sure you take them all out again. Biting on a cardamom pod is not a nice experience. Trust me. This is now where some recipes fry vermicelli first, before they add the rice, which I did not do. The vermicelli is an addition, not in stead of the other pasta. Oh, and I used Tastic’s brown and wild rice, because that’s what I had in the cupboard.

LENTILS
Rinse 1/2 a cup of lentils and then cook in water with the same spices you used for the rice, except the cinnamom. Some use green lentils, other brown, so, whatever you can find. Just cook till soft, not mushy.

CHICKPEAS
For the chickpeas I used a tin, because that was all I could find. One recipe roasts them till crispy in a pan with cumin, turmeric and black pepper. I also did, but the tinned ones did not become crispy. Others simply use them straight from the tin, so roasting them is optional, I guess.

TOMATO SAUCE
Now THIS is where the recipes really differ. Most use a tin of tomato sauce, but I opted for fresh tomatoes. You can add any or all of the following spices to your taste: cumin, coriander, garlic, chillie, salt, white pepper, bay leaf, fresh nutmeg, cinnamon, cardamom. I don’t even know what I added and how much. Just taste till you have a good tomato sauce you like. Most of them also add a bit of vinegar. One video only fried garlic, added the tin of tomato sauce, salt pepper and vinegar. But I wanted a more spicy version.

WHITE SAUCE
The first few videos I watched did not have this, but it adds a lot of flavour to the dish, so don’t leave it out.
2 tablespoons lemon juice
2 tablespoons white vinegar
¼ tablespoon cumin
¼ tablespoon coriander
1 – 2 garlic cloves minced
⅛ tablespoon salt, or to taste
½ to ¾ cup water
Mix everything together well and set aside. Mix again before serving.

AND FINALLY DISHING UP!
Again, they all differ on the order in which the layers should be, but I put the pasta at the bottom, then the rice, lentils, tomato sauce, chickpeas and fried onions. Lastly pour over some of the white sauce.

This seems like a lot of trouble, but it is not really. While everything is cooking away at its own time, you do the ones that require your attention, like the fried onions and tomato sauce.

Perfect for meatless Mondays, enjoy!
Photo and recipe:  Marlize Willemse

SOUSERIGE MAC AND CHEESE
Resep en foto:  Ronell Muller Boshoff
1 pak pasta van jou keuse gekook
1 kg maer beesmaalvleis
1 groot ui gekap
½ groen soetrissie fyn gesny
1 teelepel fyn knoffel
enige speserye en kruie van jou keuse
½ koppie blatjang
3 meduim tamaties in skywe gesny
1 bakkie gesnyde sampioene
4 koppies Cheddar kaas gerasper of meer
1 liter witsous klaar gemaak

Braai die ui, greenpepper en knoffel.
Voeg die maalvleis by en voeg sout, peper, speserye of kruie by. Maak maalvleis los en braai bietjie.
Voeg die sampioene by en braai bietjie.
Voeg die tamatie skywe by en meng deur, prut sonder deksel.
Voeg bietjie blatjang by en meng deur, prut nog tot die meeste vloeistof weg gekook het.
Skep afgespoelde gaar pasta by maalvleis mengsel. Roer deur.
Skep alles in oondvaste bak, skep witsous bo oor en werk liggies deur. Ek het kaas by my witsous gesit vir kaassous.
Sprinkel gerasperde kaas bo oor en bak in voorverhitte oond op 200ºC tot mooi bruin.
8 persone kan eet van hierdie resep. Groot porsies met ‘n groenslaai. Ek het 2 bakke gemaak.

SALLY SE HOENDERLASAGNE
Resep geplaas deur Sally Everson
FOOD LOVERS RECIPES

1 groot heel hoender
1 ui, gekap
1 groen soetrissie, ontpit en fyn gekap
2 blokkies hoenderstok
250 g sampioene, opgesny
750 ml water
2 blikke gekapte tamaties, sonder skil
30 ml blatjang
10 ml bruinsuiker
1 kleinerige rissie, met pit, opgesny
sout en peper na smaak
250 g lasagne velle
375 ml gerasperde mozzarella kaas
Kaassous:
30 ml botter
30 ml koekmeel
500 ml warm melk
375 ml gerasperde cheddar kaas
sout en peper na smaak
1 eetlepel olyfolie
½ koppie gerasperde kaas

Braai die uie, soetrissie en sampioene saam.
Kook die hoender in die water en aftreksel tot sag.
Laat afkoel en ontbeen.
Voeg die hoender, tamaties, blatjang, bruinsuiker, rissie, uiemengsel, sout en peper alles in een pot.
Kook oor lae hitte tot sous lekker dik is.
Maak nou jou kaassous. Smeer ‘n lagie kaassous onder in die glasbak en plaas jou velle daarop.
Skep die helfte van die hoender oor.
Strooi mozzarella kaas en helfte van kaassous oor.
Sit weer ‘n laag velle oor die kaassous. Dan weer hoender, kaas en laaste weer kaassous.
Indien jy wil strooi kaas bo-oor.
Plaas in oond en bak vir 30 min teen 180°C of tot mooi liggoudbruin.
Nota:
Ek maak bakke vol en vries dit vir wanneer ek en manlief nie lus het om te kook nie, dan haal ons ‘n bak uit en ontdooi en maak warm. Kinders werk laat, dan haal hulle net uit, ontdooi en druk die aand in die oond. Hulle is mal daaroor. Jy moet net sien dat jy die hoender lekker droog kook, anders is dit baie souserig.

KRISTIE’S CHEESY PASTA
450 g fussili pasta / macaroni cooked and set aside
2 tomatoes sliced
1 cup of gouda cheese grated for sprinkle on top
paprika for on top
for the cheese sauce:
1,3 l fresh full cream milk
3 cups of gouda cheese grated
1 cup flour
2 tablespoons pamesan sprinkles
1 tablespoon fine black pepper

In a small pot add the milk and the pepper.
Put the stove on high heat.
When the milk starts to boil, mix with a whisk for at least 6min.
Turn the stove to low heat.
Now add the flour and mix well.
Add the gouda cheese and mix with the whisk till the cheese melts into the sauce.
Add the parmesan cheese and mix well.
Set aside.
After the fussili pasta / macaroni pasta have been cooked mix in the cheese sauce till a 1/4 of the sauce is left.
In a rectangular pan spray with spray and cook and add the macaroni and cheese sauce mixture.
Add the last bit of cheese sauce that’s left, on the top and spread evenly.
Put the sliced tomatoes on top.
Cover with the one cup of gouda cheese and sprinkle the paprika on top.
Place in the oven on 180ºC for 45min.
After it is done in the oven let cool a little.
Recipe posted by Kristie Townsend
Photo: Kristie Townsend