PENNE PASTA MET BOEREWORS STUKKIES EN PASTA SOUS EN KAAS

3/4 pak pasta
*Braai ui en knoffel met tiemie.
*Voeg stukkies wors by en braai liggies.
*Voeg oreganum by en pasta.
*Gooi kookwater by sout en peper tot toe onder water.
*Hou dop tot pasta net gaar is.
*Maak een groot pakkie tamstie paste aan met bietjie water en suiker.
*Voeg bietjie chutney by.Voeg by die pasta.
*Prut so 10 min.
*Voeg springonions en gerasperde kaas oor.

Bron en Foto: Ronell Muller Boshoff

SPAGETTI MEATBALLS WITH MOZZARELLA
500g steak mince,
some chopped parsley,
basil and corrianda leaves.
Medium onion grated,
Large garlic clove,
half a cup bread crumbs,
1 egg,
some parmesan cheese created
Robertson master spice rustic garlic and herbs
Mix together roll into golf ball size and fry till Brown.

Drain oil fromm pan add 1 jar All Joy spaghetti sauce
half a cup water and
1 chopped garlic clove.
Add meatballs and simmer in sauce.

In a casserole dish add cooked ( I used penne pasta) remove neat balls from sauce so that you can mix the sauce with the pasta. Sprinkle mozzarella cheese over add meat balls and sprinkle more cheese over.

I grilled the top as it was still warm. Was really good

Photo and recipe posted by Ally Pepper De Villiers

BEEF RAGU
Ek het resep halveer
6 T olive oil
1,2 kg bone in beef brisket
3 carrots , peeled and roughly chopped
3 celery stalks roughly chopped
2 onions chopped
6 bay leaves
6 sprigs thyme leaves picked
1 x 140 g can tomato paste
1 x 800g can whole peeled tomatoes
6 garlic cloves , chopped
2 X 500 ml Woolworths beef stock
Salt and black pepper to taste
Pack tagliatelle cooked al dente
Heat the oil in a large saucepan over a high heat and sear the brisket all over .
Remove the brisket and reduce the heat . Add the carrots , celery , onions , leeks , bay leaves and thyme . Cook until soft and golden . Return the brisket to the pan and add the tomato paste , tomatoes , garlic and beef stock . Cover and simmer for 2-3 hours or until very tender . Remove the brisket from the sauce . Remove the extra fat and shred the meat . Return to the pan and coat with the sauce . Toss with the pasta and season to taste . Serve ….
photo: Petro van Genderen

FRIKADELLE IN TAMATIESOUS MET KAAS EN PASTA
Frikadelle:
500 g maalvleis
1 eier
1/2 gerasperde ui
1 teelepel biltong speserye
2 teelepels knoffel poeier
1 teelepel Worcestersous
1/2 koppie broodkrummels
tuisgemaakte spaghetti (of gewone opgekookte spaghetti)
tamatie pastasous
gerasperde kaas
Braai die frikadelle in ‘n warm pan op die stoof in ‘n bietjie olie tot bruin.
Voeg die pastasous oor die frikkadelle en laat dit staan vir 10 minute.
Skep die frikadelle uit die sous en plaas eenkant. Voeg die pasta by die sous en meng deur.
Skep die pasta en tamatiesous met die frikkadelle saam in ‘n oondbak en sprinkel kaas bo-oor die gereg.
Bak die gereg in ‘n voorafverhitte oond teen 200°C tot die kaas bruin gebak is.
Resep: Colleen vd Merwe
Foto: Cecil Dunhin

CHEEZY MEATBALL PASTA

500g steak mince
Some chopped parsley, basil and corrianda leaves.
Medium onion grated,
Large garlic clove
Half a cup bread crumbs
1 Egg
Some parmesan cheese grated
Robertson master spice rustic garlic and herbs
Tsp Worcestershire sauce.
Mix together roll into golf ball size and fry till Brown.

Drain oil from pan add:
1 jar All Joy spaghetti sauce
Half a cup white wine
Half a cup water
1 Chopped garlic clove.

Add meatballs and simmer in sauce.

In a casserole dish add cooked ( I used penne pasta)
Remove neat balls from sauce so that you can mix the sauce with the pasta.
Sprinkle mozzarella cheese over add meat balls and sprinkle more cheese over.

I grilled the top as it was still warm. Was really good

Recipe and photo: Colleen van der Merwe

PESTO PASTA WITH CHICKEN
Ingredients
8 servings
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Source and photo: allrecipes

ELIZABETH SE HOENDERLASAGNE MET TUISGEMAAKTE PASTADEEG
Bron en foto: Elizabeth Haupt
FOOD LOVERS RECIPES

Berei eers die pasta deeg:
2 koppies koekmeel
sout
2 eiers
water om ‘n stywe hanteerbare deeg te vorm
Knie ± 2 min en laat dit rus vir ten minste ‘n uur.

Berei die hoender:
Die hoenderlasagne het ek die hoender net opgekook, fyn gemaak en toe uie met bacon gebraai en hoender bygevoeg.
Sout en peper met basil en tiemie bygevoeg. Witsous gemaak en onder in bak gegooi, toe deeg en dan vulsel en weer sous.
Drie keer herhaal en laastens lekker kaas oorgestrooi.

PILCHARDS LASAGNE
2 x 400g cans Saldanha Pilchards in Tomato Sauc
2 cloves of garlic, crushed
2 medium onions, chopped
4 – 6 baby marrows, sliced at an angle
1 red pepper, cut into 1 cm strips
200 g lasagne sheets, soaked in boiling water
1 tsp mixed herbs
Salt and black pepper to taste
2 tbsp oil
White sauce:
125 g margarine
1 cup flour
3 cups milk
2 cups grated mature cheddar cheese
Fry or roast the red pepper and baby marrows until soft.
Fry the onion and garlic in oil.
Roughly flake the pilchards in their sauce and add to the onion.
Season to taste.
Remove from stove.
To make the white sauce, melt the margarine in a pot and add the flour to make a paste.
Gradually add the milk, stirring thoroughly to avoid lumps.
Leave the sauce on a low heat, stirring occasionally until thick. Season to taste and stir in most of the cheese.
Grease a rectangular dish and cover the bottom with a layer of white sauce.
Place the sheets of lasagne on top of the white sauce, followed by a layer of pilchards and a layer of roasted red peppers and baby marrow.
Repeat these layers, ending off with a layer of lasagne and top with white sauce.
Sprinkle the remaining cheese on the top and bake for 30 minutes at 180ºC.
Leave to stand for 10 minutes.
Serve with salad.
POSTED  BY Karen Marais

BEEF AND PASTA BAKE – THE BEST

I have tried so many pasta bakes but this one from the Australian Women’s Weekly is still the best IMHO! Easy and very delicious, reheats great and everyone loves it – what more could you want! I’ve tried to translate the recipe into American as much as possible; hope you enjoy it as much as my family does.
INGREDIENTS

SERVINGS 6 UNITS US
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 slices bacon, fat removed and finely chopped
1 carrot, finely chopped
500 g minced beef (1 pound)
440 g condensed tomato soup (14oz)
1⁄3 cup tomato paste
1 tablespoon tomato sauce (ketchup)
1 teaspoon oregano
150 g spiral shaped pasta (uncooked)
1 cup grated cheddar cheese

DIRECTIONS

Preheat oven to 180 (350F).
Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender – about 8 minutes *.
Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
*If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.

photo:  David Clingham
NOTE:  Ek het vanaand hierdie resep probeer. Baie na aan lasagne en net so lekker. Ek het die resep aangepas – in plaas van tamatiesop het ek 4 tamaties opgesny en ek het broodkrummels onder die laag kaas gestrooi. Ook ‘n ekstra kop water by gesit Probeer gerus!

TERTIA SE RYK ROOMSPINASIE EN SAMPIOEN PASTA
Vanaand is dit ryk en lekker eet!
1 ui opgesny
Knoffel na smaak
1 pakkie gesnipperde spek
I pakkie russians opgesny
1 sakkie (klaar gewasde) spinasie opgesny
1 pakkie sampioene opgesny
Sout en peper na smaak
Bietjie suurlemoensap
250ml room
500ml suurroom
2 ‘wielietjies’ feta
250g pasta van jou keuse
Braai uie, voeg knoffel by en braai, voeg spek by en braai lekker bruin. Voeg dan russians by en braai. Gooi spinasie en sampioene by asook die sout, peper en suurlemoensap. As dié gaar is voeg die room en suurroom by en meng goed deur. Krummel die feta en meng die gekookte pasta (al dente) en laat staan vir ‘n rukkie.
Ek sny die spinasie en sampioene fyn om die 2 lekkerbekkies te flous. Jy kan suurroom en room se hoeveelheid omruil of minder of meer gebruik.
FOTO EN RESEP:  Tertia Vivier Van Breda