T’LANA’s CHICKEN, BACON, PATTYPANS AND ONION YUM

Feed 3 adults
1x Big onion
4x chicken fillets
Pack of strip bacon
1x veggie stock(knorr)
8 x big pattypans
Spaghetti

Method:
I chopped half the onion in small blocks and 5 strips of bacon then I put that in pan with a tbsp of butter and simmered untill soft.
Chicken fillets I fried in pan until light brown I then made stock and let chicken fillet simmer until cooked.
I use some of the bacon strips to wrap around the cooked chicken. The extra bacon I fry until crispy.
Last half of onion I cut in long strips and in butter fried a little soft but still crispy.
Pattypans was placed in veggie stock and cooked till soft.
Cook some spaghetti.
Dish up and enjoy.

Source and Photo: T’Lana De Bruin

PETRO SE PASTARYS

Kook pastarys vir 10 minute gooi water af en spoel met koue water ……
braai paar spring onions , greenpepper of rooi of geel , sout en swart pepper met sweet Indonesian soy sauce na smaak. Meng deur en bedien

Resep en foto: Petro van Genderen

PASTA AL FORNO – OVEN BAKED PASTA
TOTAL TIME: 55 min
YIELD:4 servings
INGREDIENTS
1 pound/450 g rigatoni pasta
4 tablespoons/60 ml extra-virgin olive oil
1 large eggplant, cubed
10 large sun-dried tomatoes, chopped
15 infornate olives, pitted and chopped
2 dried chile peppers, crushed, optional
2 cloves garlic, chopped
1 (25-ounce/750 ml) jar tomato puree
Salt
12 ounces/400 g freshly grated mozzarella
Smoked scamorza cheese, as much as desired, roughly chopped
Freshly grated Parmigiano cheese, for sprinkling
DIRECTIONS
Preheat the oven to 400 degrees F.
While the rigatoni cooks in salted boiling water, prepare the sauce. In a saucepan heat up the olive oil and saute the eggplant, sun-dried tomatoes, olives, chile peppers, if using, and garlic, for a few minutes. Add the tomato puree and salt. Let the sauce cook for approximately 10 minutes on medium heat.
Drain the rigatoni; add the pasta to the saucepan, sprinkle with some Parmigiano and cook for another 30 seconds. Then place 1/2 the rigatoni in a baking dish, adding a layer of 1/2 the mozzarella, 1/2 the scamorza and another sprinkle of Parmigiano cheese over the pasta. Add the remaining rigatoni, and follow with a final layer of all the cheeses. Bake for 20 to 30 minutes or until golden brown.
Recipe courtesy of David Rocco
Show: David Rocco’s Dolce Vita Episode: Rocco’s Boot Camp.
http://www.cookingchanneltv.com/recipes/david-rocco/pasta-al-forno-oven-baked-pasta.html

HOENDER PASTA MET BRANDEWYN
12 hoender boudjies
300 g macaroni
sout
peper
Chili flakes
garlic flakes
chicken spice
150 ml Coke
Worcestershire sous
150 ml room
150 ml Ina Paarman sticky sauce
100 ml tamatie sous
50 ml brandewyn

Kook hoender in Coke, sticky sauce, en Worcestershire sauce saam met sout, peper en chicken spice.
Sodra gaar verwyder hoender van pan en haal vleis van been af.
Gooi nou room, brandewyn en tamatiesous by oorskiet sous in pan en prut stadig tot effens verdik.

Kook pasta met garlic flakes, chili flakes, sout en klein bietjie olyf olie.
Dreineer pasta wanneer gaar, gooi in bak en sit hoender repies by.
Gooi sous oor en geniet!
Resep en foto:  Coetzee Neethling

SABRINA BUTTERNUT AND PECAN NUTS RAVIOLI
Recipe for approximately 6 people makes about 100 Ravioli.
For a Ravioli fresh pasta
6 eggs
600 gr flour

Mix together and knead to make a nice “elastic” dough until smooth cut into circles normally I use the medium cookie cutter.

For the Filling
800 gr roasted butternut put through a mixer to make a mash like consistency.
100 gr good quality Parmesan cheese grated.
70 gr pecan nuts finely chopped
1/4 teaspoon ground nutmeg
Salt and some black pepper
Mix all ingredients together and place in fridge (I make it a day before so it releases all the flavours)
Take your pasta circle and place about 1/2teaspoon of filling and fold into half moons sealing the edges with a fork.
Place a large pot with boiling water add some salt when the water is boiling throw your Ravioli in for about 8mins must not cook to long once cooked drain the Ravioli.

Noisette Butter Sauce
200 gr butter in a pot, leave butter to turn a light brown colour.
Add about 8 leaves of sage to the butter until they are crispy take care not to over burn your butter. Add this over your Ravioli. Take 120 ml Fresh cream and throw it over your Ravioli putting them back on a low heat whilst the cream thicken.
Serve with lots of grated Parmesan cheese.
Source and photo: Sabrina Merli

BAKED ZITI

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Source and photo: Allrecipes
Recipe by: Colleen B. Smith
http://allrecipes.com/recipe/11758/baked-ziti-i/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%203

PASTA MET HAM , ERTJIES EN ROOM
Aandete dis baie warm hier …. resep uit tuis Kos uit die tuin …. eie foto’s
ek ham vervang met gewone bacon

Bestandele
500 farfalle-pasta ( strikkies pasta )
of enige ander kort pasta soos macaroni of penne
200g bevrore ertjies
250 ml room
300g ham , in blokkies gesny
gerasperde parmesan kaas of pecorinokaas
varsgemaalde swartpeper na smaak
1) Kook die pasta in genoeg kokende soutwater tot al dente . Gooi die ertjies die laaste paar minute van pastakooktyd in die kastrol en kook dit saam met die pasta gaar . Dreineer
2) Sit die kastrol ( sonder die pasta en ertjies ) terug op die plaat en gooi die room , ham en parmesan – of pecorinokaas by . Gooi die pasta en ertjies by en roer totdat alles deurwarm is . Geur dit met swartpeper en sit voor . ( Ek skep altyd n koppie vol van die pastawater uit , as dit te droog lyk voeg ek net van die water by en meng goed ).
My kleinkinders noem dit ouma se strikkies pasta !

Bron en Foto: Petro van Genderen

CREAMY CHICKEN BACON PASTA

Serves 4 to 6
Prep Time: 10 minutes
Total Time: 45 minutes
INGREDIENTS
• 5 slices bacon
• 1 pound chicken breasts (2 each), sliced
• Salt and pepper, to taste
• 2 ¬½ teaspoons Italian seasoning
• 1 ¬½ teaspoons smoked paprika
• ½ teaspoon red chili flakes
• 5 ounces baby spinach
• 4 to ¬5 small tomatoes, diced
• 5 cloves garlic, minced
• 1 ¬½ cups heavy cream
• 2 cups Parmesan, shredded
• 12 ounces penne, cooked al dente
DIRECTIONS
1. In a large skillet over medium heat, cook the bacon until crisp. Remove, drain on a paper towel and chop. Drain grease from the pan and reserve.
2. Add 2¬ to 3 tablespoons of the bacon grease back to the pan. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pan and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
3. Add the spinach and tomatoes to the skillet and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
4. Add the heavy cream and bring to a simmer. Cook until thickened, then add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
5. Add the cooked pasta, chicken and bacon back into the skillet. Stir to evenly mix.
Source and Photo: Ingrid Mouton
Recipe:  http://tiphero.com/creamy-chicken-bacon-pasta/

KIRSTIE’S THAI CHICKEN NOODLE
Ingredients:
2 Chicken Fillets cut up into blocks
Half a bag of chinese noodles
1 Onion cut up
Half a green pepper cut
Three small red peppers cut
1 Cabbage cut
2 Cups French Frozen Stirfry Vegetables
30ml Sweet Chilli Sauce
15ml Soya Sauce with 30ml water added
15ml oil
1 Teaspoon Maizena
15ml White Vinegar
45ml Woester Sauce
15ml brown sugar
15ml oil for the chinese noodles
Salt & Pepper to taste
1 Cup water

Method:
1. In a pot of boiling water add halve a bag of the chinese noodles with oil and salt and boil for 25min just covered with water.
2. After the noodles is cooked, drain and add the 15ml oil and mix well and set aside.
3. Now in a pan fry the onion in the oil and add salt and pepper.
4. Fry the onion till golden brown and add the chicken.
5. Add the woester sauce to the chicken and onion.
6. Add the green and red pepper and fry well.
7. Add the cabbage and mix well.
8. Add the stirfry vegetables and a cup of water.
9. Now you add the soya sauce, vinegar, brown sugar and maizena.
10. You will see the consistency will change and will thicken a little, add the sweet chilly sauce and mix well and fry for 20min.
11. Now here comes the tricky part, after the mixture is fried well add the chinese spaghetti one scoop at a time and mix in with the stirfry and chicken mixture till it is well mixed.
12. If all the spaghetti is added, you can eat up!
13. It is not overspised it is all natural goodness, and tastier than I thought!
14. Make sure you make enough because after this dish there will be nothing left and everyone wants to come back for more!
15. Simply Delicious!!!

BRON EN FOTO: KIRSTIE TOWNSEND

PASTA WITH ROAST TOMATOES, FETA AND OLIVES

INGREDIENTS
200 g Cherry tomatoes
10 Olives, pitted
100 ml Basil leaves, shredded
15 ml olive oil
1 Pinch Salt and black pepper
125 ml Milk
375 ml water
30 ml Stork Margarine
1 KNORR Sour Cream & Mushroom Pasta and Sauce
1 Round feta cheese, cubed
METHOD
Place tomatoes, olives and basil in a roasting dish.
Drizzle with oil and season with salt and pepper.
Roast at 180°C for 10 min and set aside.
In a medium saucepan, bring the milk, water and Stork margarine to the boil.
Add KNORR Pasta & Sauce packet contents and stir continuously without boiling.
Simmer uncovered for 8-10 min on medium heat, stirring occasionally.
Stir in the roasted tomatoes and olives and add feta cheese.

Source and Photo: Knorr
http://www.whatsfordinner.co.za/recipes/detail/10043/1/pasta-with-roast-tomatoes-feta-and-olives