TUNA PASTA
¾ pak pasta, gekook en water afgegooi
4 blikkies tuna, vloeistof afgegooi
2 uie, fyngekap
½ groen soetrissie, fyngekap
1 liter witsous, tuisgemaak
1 eetlepel knoffel, fyngekap
pasta spice Ina Phaarman of Italian herbs
sout en peper
1 blikkie boerie tamatie relish of tamatie relish all gold
genoeg gerasperde kaas

Braai uie, knoffel, groen soetrissie tot sag.
Voeg die tuna by en meng deur.
Voeg speserye of Italian herbs by asook boere relish en meng deur.
Voeg nou die pasta by asook die witsous en meng deur.
Strooi die kaas bo-oor en bak in voorverhitte oond van 180ºC vir 25 min. Tot bruin.
Resep en foto: Ronell Muller Boshoff

TAGLIATELLE WITH BACON, MUSHROOMS AND CREAM LIME SAUCE
400 gr tagliatelle, cooked as per packet instructions
250 gr bacon, chopped up
2 baby marrows, cut into thin rings
1 large onion, chopped
400 gr small white mushrooms, wiped off and cut into slices
large pinch each dried sage, basil and thyme
500 ml whipping cream (it’s thicker than normal fresh cream)
1 lime, zest and juiced

Fry the onion and bacon together until cooked, add the mushrooms and baby marrow and the dried herbs. Once the mushrooms and baby marrow is cooked add the cream, lime zest and juice and cook over high heat to reduce the sauce a bit. Drain the tagliatelle and pour straight into the sauce and gently stir to coat in the sauce. Check seasoning and add salt and pepper to taste.
Serve with lime wedges.
Recipe and photo:  Elsabie Templeton

PRAWN FRIED NOODLES
I bought prawn flavoured noodles from our Chinese shop.
3 packets and all their contents, 500 g prawns
2 red onions, chopped up
± 10 mushrooms, chopped up

Fry in butter or margarine the onions until tender and then add chopped up mushrooms, fry again till tender. Then add all the contents from your noodles ie. the spices, then add the prawns and continued to fry on a high heat while the noodles are cooking. Once noodles are just cooked, drain and add to the fried prawns. Mix well through and turn off the heat, but continue to stir all the stuff and make sure it’s all incorporated, enjoy!!
Recipe posted by Tracy Vohra
Photo: Tracy Vohra

ELZETTE’S LASAGNE
My recipe for Lasagna
1 kg good quality lean mince
1 big onion, finely chopped
2 cloves of garlic minced( the real thing not tubs)
2 tsp Italian herbs (Robertson, die ander nie so lekker nie)
2 big carrots, grated
2 celery storks, finely chopped
1 small sachet tomato paste
2 tins chopped tomato (the brands at Foodlovers)
2 tsp of sugar or to taste
1 Knorr beef stock tub,(the jelly like ones small ones that they sell in 2 or 4 packaging)
250 g butter
1 cup flour
1,25 ltr milk (might need a little more milk, if consistency too thick)
a little fresh nutmeg, grated into sauce
1 packet of dried lasagna sheets
Mozzarella, grated
+Fry Onions in a little olive oil until transparent.
Add Italian herbs when onions almost done.
Add carrots and celery.
Add mince and Fry until cooked and browned, then add garlic and season with salt and pepper.
Add tomato paste, fry until starting to deepen in colour.
Prepare beef stock with a cup of hot water and add to pot.
Then add tinned tomatoes and 2 tsp of sugar (rinse tins out with little bit of water into pot)
Cover pot, turn down heat and let it cook for at least 40 min (if it becomes too dry, add a little water)

Prepare white sauce:
Melt butter. (real butter is best)
Add flour and stir and let it bubble for a least 5 min to cook the flour.
Add milk and whisk until smooth sauce and continue to whisk until it thickens, if you want a thinner consistency, add a little more milk.
Grate some nutmeg into sauce and season with salt to taste.

Assembly:
(make sure sauces are hot)
Put a little bit of mince sauce on bottom of lasagna dish.
Place a layer of lasagna sheets on top and top with white sauce.
Another layer of lasagna sheets, beef sauce and white sauce.
Another layer of lasagna sheets and then top off with a layer of white sauce and then top that with grated mozzarella.
Let it stand for 30 min before you bake at 180 ºC for 30 min.

Optional:
If you want to splurge add some grated Parmesan (grana padano) on the beef sauce before the white sauce goes over, just intensify the flavor.
You can also add a cup of red wine just after the tomato paste and let alcohol cook off before adding beef stock and tomatoes (I find that I might need a little more sugar if I add wine)
Enjoy!
Recipe: Elzette Cyster-Human

CHEESE CURL PASTA
This is something so different.
1 liter milk
1 bag pasta shells
1 big bag cheese curls
salt to your own taste
I put some bacon bits in
And I also put a little bit of chutney

Boil pasta until almost done.
Drain water and put milk in and bring to a boil. Then put the pack of cheese curls in and melt. Fry bacon bits and mix in pasta with all the other ingredients. DONE😉

My boys loved it and its cheese curls, who doesn’t love cheese curls. 😁
Recipe and photo:  Robyn Robz Forsdike

TUNA EN SAMPIOEN PASTA
½ pak gnocchi pasta
1 blik tuna
1 blik sampioene
1 eetlepel Ina Paarmans hoender speserye
1 eetlepel Ina Paarmans cajun speserye
1 pakkie Royco cheese, ham and mushroom pasta sous
2 eetlepels soet rissie sous
knoffel botter

Maak pasta soos normaalweg gaar.
Verhit die knoffel botter in ‘n pan tot gesmelt. Gooi die blik sampioene en die speserye in en braai. Voeg die blik tuna by en braai verder. Gooi die soet rissie sous by en haal van plaat af.
Meng die tuna en gaar pasta goed saam.
Maak die sous aan en meng by die pasta gereg in.
Foto: Suzaan Steenberg

TUNA EN OLYWE PASTA
1 pak kersie tamaties
80 ml olyfolie
2 knoffel huisies, fyngedruk
basilie blare
strikkie pasta, gaar gekook
2 blikke tuna
5 ml Italiaanse spesery
sout en peper na smaak
ontpitte Kalamata olywe

Verhit die olie in ‘n pot. Voeg die knoffel en tamaties by.
Bedek met deksel tot die tamaties begin oopbars en sous vorm.
Voeg dan die kruie en tuna by en roer deur.
Voeg die olywe by.
Bedien met gekrummelde feta en gekerfde basiliebare.
Iets anders, maar regtig smaaklik.
Resep: Thea Taylor

PASTA EN MAALVLEISGEREG
1 groot ui, gekap
250 g spek stukke
1 kg maalvleis
1 blik baked beans
kaassous
bobotie sous (of mince spice)
½ pak macaroni
gerasperde kaas
sout en peper

Braai die ui. Braai die spek stukke daarby met lekker baie knoffel. Braai maalvleis daarby met sout, pepper en ek het n pakkie Bobotie sous gemeng met 1 koppie water en die maalvleis daarin gaar gekook. Dit moet souserig wees.
Skep dit nou onder in ‘n glas oondbak. Skep bo-op die blik baked beans met sy sousie.
Maak die macaroni gaar soos normaal. Maak witsous of soos ek 1 pakkie kaas en sampioensous met kookwater gemeng en toe voeg ek sommer 2 hande vol gerasperde kaas daarby en nadat macaroni afgespoel is het ek die kaassous daarby gemeng.
Skep nou die macaroni bo-op jou boontjies. Ek het ‘n goeie klomp swartpeper oor gerasper. Nog kaas bo-op gesit en nou smelt jy net jou kaas onder die gril in jou oondjie.
Resep en foto: Ronell Visser Gouws

SPAGHETTI WITH TUNA AND TOMATO SAUCE
500 g spaghetti
440 g canned tuna in oil, drained and oil reserved
1 large onion, chopped
1 green pepper, sliced
1 teaspoon minced garlic
375 g tomato paste
125 ml white wine
1 tablespoon cracked black pepper
2 tablespoons finely chopped fresh parsley
8 black olives, halved

Cook spaghetti in boiling water in a large saucepan following packet directions. Drain, set aside and keep warm.
To make sauce, heat reserved oil from tuna in a fry pan and cook onion, pepper and garlic for 3-4 minutes or until onion is soft. Stir in tomato paste and wine and cook for 3-4 minutes.
Add tuna to sauce and cook, stirring gently, for 4-5 minutes. Spoon sauce over spaghetti and toss to combine. Garnish with pepper, parsley and olives.
Recipe: Maryke Hauptfleisch

ROMERIGE KASERIGE SPEK PASTA
Ek was vanaand lus vir pasta, so toe maak ek my eie resep.
1 ui, fyngekap
1 pakkie sampioene, opgesny
500 g spek, opgesny
1 bottel “Ina Paarman creamy cheese pasta sauce”
1 teelepel fyngekapte knoffel
1 teelepel peri peri sous (opsioneel)
250 g penne pasta
swart peper en “Ina Paarman garlic pepper spice” na smaak

Kook die 250 g penne pasta tot amper gaar of soos hul sê “al dente.”
Braai spek tot gaar en bruin en skep uit in bakkie.
Braai dan die ui, sampioene en knoffel tot dit begin bruin raak.
Plaas dan spek terug in pan en gooi peri peri sous in, en roer deur.
Voeg dan die “Ina Paarman creamy cheese pasta sauce” by en spoel bottel uit met melk, dit help om die sous bietjie dunner te maak. Die hoeveelheid melk hang af van hoe dun jy die sous verkies,
Meng alles goed deur en laat prut vir so 5 min.
Skep in en geniet!
Resep en foto: Reon Conradie