LETITIA SE PASTASLAAI
Braai 2 pakkies bacon bits tot crispy, voeg dan geelpeppers, redpeppers en greenpepper by, net halwe van elk wat klein blokkies gesny is.
Braai vir so 10 minute, gooi dan whole kernel mielies by en laat op lae hitte braai vir nog 10 minute.
Gooi by gekookte pasta. Laat afkoel, gooi dan 1 blik kondensmelk en mayonaise by.
Los in yskas tot dit tyd is om te eet.
Die is altyd ‘n wenner in my familie.
Bron en Foto: Letitia Van Dyk
ITALIAN SAUSAGE RAGOUT
1 chopped onion
some olive oil
1 chopped clove garlic
6 (I used 8) pork sausages
2 sprigs rosemary, chopped
2 teaspoons fennel seeds, optional
400 g chopped tomatoes
1 tablespoon tomato purée
200 ml chicken stock
a good splash of red wine
Parmesan, to serve on top
Fry the onion in the olive oil, then add the clove garlic. Skin the pork sausages and fry with onions, breaking it up as you go, about 10 minutes.
Add the rosemary and fennel seeds (optional). Then add the tomatoes, tomato purée and chicken stock and red wine if you like.
Cook for about 10 min. Serve with tagliatelle (ribbon) pasta or some creamy polenta and lots of Parmesan on top.
Recipe and photo: Lorraine Mountford
SPAGHETTI CARBONARA WITH SUN DRIED TOMATOES AND PARSLEY
INGREDIENTS
1/2 box of spaghetti
1 tablespoon olive oil
5 oz pancetta (Italian bacon), cut into thick rounds and cut again in 1/3″ pieces
1 large garlic clove, minced
1/4 cup of dry white wine
1 cup of grated Parmigiano-Reggiano cheese
1/4 cup of heavy cream
1 egg yolk
1/8 cup of finely chopped flat leaf parsley
1/4 cup of sun dried tomatoes, finely chopped or cut in julienne strips
fresh cracked pepper to taste
Garnish with finely chopped parsley and a few julienne strips of sun-dried tomatos
(optional) red pepper flakes
METHOD
1. Getting Started: Measure and prepare all ingredients listed above and place in small bowls so its easy to swiftly make the pasta dish.
2. Cook spaghetti in a large pot of salted boiling water as per the directions on the box. Cook al dente.
3. At the same time, Pour olive oil in a small skilled over medium heat, when hot add pancetta. Cook for about 5 minutes until bacon starts to slightly brown. Add minced garlic and stir, cook for about 3 minutes. Pour in white wine and cook until liquid reduces to half about 5 minutes. Remove skillet from heat.
4. In a bowl, mix together the cheese, heavy cream and egg yolk.
5. Drain spaghetti in a colander. Place the spaghetti back in the same pot it cooked in over low heat. Add the cheese, cream, egg mixture tossing to mix all ingredients together. Serve immediately. If the pasta is too dry, you can add a bit more cream. If there is too much liquid you can add a little more grated cheese.
SOURCE: Terry Dagrosa
PHOTO: Lisinda Blaauw
MEAT FREE MONDAY MAC AND CHEESE
Meat free Monday Mac and cheese my own version.Made a white sauce with butter,milk and cream added a teaspoon English mustard and a splash Worcestershire sauce salt and pepper to taste.I mixed the cooked macaroni in with sauce.Then gently mix in grated cheese(I used mature cheddar,Red Leicester and Parmesan) so when it bakes it oozes in the hole dish. Nothing wrong with a bit more cheese on top and some tomatoes to cut trough the richness,delicious!
RECIPE AND PICTURE: Lorraine Mountford
DEDREI SE HEERLIKE MACARONI EN KAAS
Foto en resep deur Dedrei Venter
FOOD LOVERS RECIPES
½ pakkie macaroni
500 g maalvleis
1 gekapte ui
Sout, peper en tjop speserye
Tamatiesous
Blatjang
Tamaties
Gerasperde Cheddar
5 eiers
½ koppie melk
Kook macaroni in water met sout en bietjie olie.
Braai ui en maalvleis met speserye, blatjang en tamatiesous.
Neem oondvaste bak, pak lae van macaroni, maalvleis, tamatie skyfies, herhaal twee maal.
Heel bo op gerasperde chedder.
Meng eiers, melk en sout en peper en giet bo oor.
Bak in oond van 180ºC ongeveer 20-25 min.
PETRE SE MAKLIKE LASAGNE
16 porsies
3 kg maer bees maalvleis
3 uie gekap
1/4 teelepel fyn naeltjies
Grofgemaalde swartpeper
Sout
1 eetlepel droe origanum
1 teelepel droe basieliekruid
3 eetlepels worcestersous
Suiker om die suurigheid te breek
3 sakkies tamatiepasta (gebruik maar die effens duurder een .. Die ander soort se kleur verslaan)
1/4 bottel rooiwyn
2 pakke lasagne velle
1 1/2 liter dik witsous, en 1 liter loperige witsous
Braai uie, swartpeper, en origanum saam tot uie deurskynend is.
Voeg maalvleis, naeltjies, sout en worcestersous by, en braai tot bruin.
Voeg tamatiepasta en 1/4 bottel rooiwyn by. Roer goed deur. Laat kook vir 10 – 15 minute.
Gooi 1 1/2 liter dit witsous by en meng goed.
Kook ‘n pot water met sout in. Spuit oondpan
Gooi helfte van loperige witsous onder in die pan
Dompel lasagne velle een een in die kokende water en pak ‘n laag bo-op die witsous in die oondpan Skep vulsel bo-op lasagne velle. Pak weer ‘n laag lasagne velle, en gooi dan die res van die witsous bo-oor.
Rasper kaas oor en strooi origanum en gekapte pietersielie oor
Bak @ 180ºC vir 40 tot 45 minute, of tot die lasagne velle bo-op sag is
BRON – Petré Van Jaarsveld
JACQUES EN MARIANNE SE STUDENTE SPAGHETTI
Ek wil n lekker reseppie met julle deel. Ek het die resep verander en aangepas, bestandele bygevoeg, weggelaat en verander. So hier is hy.
Braai 2 opgekapte uie in bieitjie olyfolie, voeg by:
1 groot blik “chopped” tamaties
2 eetlepels appelkooskonfyt
2 eetlepels soetrissiesous
2 eetlepels bruinsuiker
1 teelepel sout
5 ml matige masalakerrie
¼ teelepel fyn komyn
Knippie rooipeper
2 lourierblare
En prut so 20 min.
Voeg by:
2 teelepels fyngekapte danhia (koljanderblare)
2 teelepels fyngekapte pietersielie
Kook ongeveer ‘n ½ pak spaghetti volgens aanwysings op pak.
Dreineer en meng met die warm sous.
Bottel warm en bere in yskas.
Resep aangepas en foto: Jacques Marianne Van Niekerk
HEEL HOENDER NOEDEL POT
1 heel skoongemaakte hoender
2 groterige uie, opgekerf
2 koppies skulpie noedels
300 ml room
1 teelepel chillie vlokkies
1 teelepel knoffel vlokkies
1 eetlepel sout
1 pakkie bruin sampioene (omtrent 6 grootes), gekerf
1 rooi soetrissie, gekerf
1 eetlepel olyfolie
Braai die heel hoender in die olyfolie in ‘n warm pot saam met die uie.
Voeg dan die sampioene en rooirissie by en verminder die hitte, laat prut ‘n rukkie.
Voeg die chillie vlokkies en knoffel vlokkies asook die sout by.
Gooi die noedels rondom die hoender en gooi die room oor die noedels.
Laat prut die pot dan vir nog ‘n uur en kyk altyd dat daar genoeg vog is.
Garneer met ietsie groen, ek het gekapte grasuie gebruik.
Bron en foto: Gideon Louw
MUSHROOM LASAGNE VERDI
Recipe and photo: Elizabeth Hendrikz
FOOD LOVERS RECIPES
Decadent, yet guilt-free version.
2 punnets mushrooms, sliced or chopped
200 g chopped onion or spring onion
250 ml plain fat free yoghurt
500 ml hot fat free or 2% milk
120 g grated hard white cheddar (soft cheese = high fat content)
about 5 sheets of spinach lasagne
2 packets mushroom cup a soup lite
50 g corn flour
Spray a pan with spray and cook, add about 10 ml olive oil. Fry the onions and mushrooms till soft. Add the soup powder and some pepper to taste, stir and add 200 ml milk. Stir until the sauce thickens, remove from heat.
Preheat the oven to 200ºC.
Fry 5 ml low fat spread and 5 ml unsalted butter (or 10 ml flora spread) with corn flour until smooth. Gradually add the remaining hot milk, yoghurt and 2/3 of cheese, salt and pepper to taste, stir until thickened, remove from heat.
Spray a pan with spray and cook (I use my bread pan).
Layer the lasagna sheets, half of mushroom sauce, lasagna sheet, half of cheese sauce, lasagna sheet, remaining mushroom sauce, lasagna sheet and end with cheese sauce. Sprinkle over the remaining cheese. Bake for 30 – 40 min. Let the dish stand for about 10 min before dishing up, so it can settle.
PASTA WITH CLAMS
Sauce
1 kg frozen clams (fresh ones are better)
2 cloves garlic chopped
Handful italian parsley chopped
8 tablespoons olive oil
1/2 glass dry white wine
Soak Clams in salt water until you see they expel sand thereafter change the water at least twice after that and making sure you rinse them properly until water clear of any traces of sand.
In a pot place olive oil and when warm add your garlic let it sauté until transparent the add your clams and cover until they open PLEASE NOTE discard any clam that does not open. Add your wine and let it cook until wine evaporated. Add Parsley . Don’t let the clam water dry out as you need to add to the Spaghetti.
In a separate pot boil about two liters of water with a handful coarse salt. When water is boiling add 250gr Spaghetti and cook as per instructions on box about 12 mins.
Drain your pasta then add your Clam sauce and mix.
SOURCE/PHOTO: Sabrina Merli