PENNE PASTA WITH BUTTERNUT AND CHEESE SAUCE
Instructions

(1) 3/4 Cup of Penne Pasta(or any other type)
Boil Pasta according to pack instructions.

(2) 3/4 Cup Butternut (chopped into small cubes)
Steam butternut with:
1 Tablespoon butter
Add a little water and steam on medium heat, season with Salt and White Pepper Powder.
When soft and cooked through, add
a dash of Cinnamon Powder,
1 Tablespoon cubed Feta Cheese,
1-2 Tablespoons Fresh Cream,
allow for the moisture to evaporate, then stir through,
1 Tablespoon Copped Fresh Parsley.

(3) 1/2 Cup of Cheese Sauce
(4) 1 teaspoon of Tomato Paste.
In the same pot the Butternut was prepared in, mix through all the other Ingredients, but Use just 1/4 Cup of the Cheese Sauce now.

Stir Through all the Prepared Ingredients
Stir Through half the Cheese Sauce

Place the Penne Pasta and Butternut, into a small greased casserole, and top with the remaining Cheese Sauce from above.
Cover casserole with Tin Foil and warm through well in a preheated oven, at 180 degrees Celsius for 15 minutes, giving you enough time to tidy up your work surface, and pouring yourself a lovely glass of Chilled Water/Beverage, to go with your Dinner for One ;).
Now Sit Back, Relax and Enjoy!!!
(💕Foodeva Marsay💕)

Author: Foodeva Marsay

PASTA WITH SOUR CREAM
250g pasta
250g mushrooms
1 cup grated cheddar cheese
1 cup mozzarella cheese (grated)
250g bacon (cooked)
250ml sour cream

Mix all together.
Place in a baking dish. Sprinkle grated cheese on top.
Bake at 180C for 20-25 minute
BRON – Adele Berndt (LID)

MARIAN SE 3 KAAS PASTAGEREG

Kook pasta
1 pakkie bacon
10 skyfies Ham opgesny
Room
3 cheese pakkie sous
Geel cheddar
Wit cheddar
Parmezan
Knoffel

Braai bacon en gooi ham by
Gooi houertjie room by en dan pakkie sous.
Meng en begin stadig kook.
Gooi dan knoffel in.
As sous dik is sit plaat af en rasper die kaas in.
Soveel soos jy daarvan hou.
Meng met pasta en skep in borde en sny rocket fyn en gooi oor

Resep en Foto:  Marian van Deventer

LAYERED SPAGHETTI CASSEROLE

Ingredients
500g Lamb/Beef Mince
1 Large Onion Sliced
1 Teaspoon Ginger and Garlic Paste
1 Sprig Curry Leaves
1/2 teaspoon Turmeric Powder
2 teaspoon Chillie Powder
1 teaspoon Coriander/Cumin Powder mix
1 teaspoon Salt or to taste
1/2 Cup fresh/frozen Peas(optional)
2-3 Tablespoon Tomato Sauce
Method:
~Heat 3 Tablespoon vegetable oil in a pot, And fry the sliced onions until golden brown.
~when onions are browned, add the curry leaves and all the spices, and fry for a few seconds
~now add in the mince, and Ginger and Garlic paste.
~Mix through all the spices with the mince and add the salt.
~Add 1/4 cup of Water, add the peas, lower the stove temperature and cook for 15-20 minutes.
~When the liquid has evaporated, add the tomato sauce and stir through well.
~Mince is now ready to use in casserole.

Have Prepared the following:
(These can be done whilst the mince is cooking):

~Peel,boil and mash 3 medium potatoes
~Boil 2 eggs (OR more if you prefer)
~Boil 250g of spaghetti as per pack instructions.
~make half a batch of Master White Sauce, recipe here on link

To Layer:

~Grease a medium sized glass, oven-proof casserole
~Add the cooked mince.
~Follow with a little drizzle of master white sauce all over mince
~Now add half the boiled spaghetti layer
~Add half of the master white sauce
~Then spread the rest of the spaghetti over
~ Top with the rest of the Master white sauce, spread over evenly
~Now add the layer of Mashed Potatoes
~Lastly top with slices of Tomatoes, Peppers and slices of Boiled Egg.
~Cover with Foil, and bake for 15 minutes, until all is warmed through well.
~remove the foil, and add a scattering of grated Cheese
~Return to the oven, just until the cheese melts.
~Allow Casserole to rest a few minutes and its ready to serve, with a side of Salad.
** NOTE**
~Any type of Meat may be used, I’ve made this with Steak and Chicken Fillets and turns out great too.

ENJOY!!!
(💕 FOODEVA MARSAY 💕 )

SOURCE: (A Foodeva Marsay Recipe)

MACARONI EN KAAS MET SOUSIE

Maak hierdie sous n dag voor die tyd..
200ml Suiker
125ml Asyn
125ml Olie
1K Tamatiesous
Peper na smaak
25ml Kerrie
Knippie peri peri
Mac & Cheese..
1K Macaroni
2K Melk
2 Eiers
Knippie sout
125ml Gerasperde Kaas
125ml Vars broodkrummels
1 e Botter
Sous wat ek bo genoem het..
Stel oond op 180 °c
Kook Macaroni in borrelende sout water. Dreineer as gaar is skep in gesmeerde oondbak. Klits melk,eiers en sout saam. Roer kaas by sous en die sous wat ek hier bo genoem het.. Strooi broodkrummels bo- oor en stip met botter. Bak vir 30 min of tot gestol het in die middel.. Geniet dit..

RESEP EN FOTO:  Fanelee Snyman

NICCI SE CANNELONI
Canneloni
Filling:
500 gram mushrooms ( finely chopped )
2 × onions (chopped )
500gram x spinache (frozen)
Herbed cream cheese
Salt

Fry all of the above ingredients together
Drain the spinache mixer from there fluïde ( pour it in a strainer )
When all the fluides are drained, pour it back in the pan and add the tub of cream cheese
Now You make the Meat saus for lasagne
And The White saus
Spread some spinache Filling on the fresh lasagne sheets and roll it up
Continue to roll the sheets until pan is full. Put some Meat Filling on the bottem of the pan to avoid Canneloni to stick.
Top it with the Meat saus and finally top it with bechamelsaus (White saus)
Bake in the oven as You would Bake your lasagne.

Resep en foto: Nicci Abrahams

HOENDER LASAGNA MET ‘N BROCCOLI WITSOUS
Smelt 5 opgehoopte eetlepels botter.
Voeg
2 tlp’s vars fyn garlic,
2 tlp’s dijon mosterd by en laat kook vir ‘n minuut.
Voeg
4 eetlepels meel,
1/4 – 1/2 tlp sout, peper na smaak, en
‘n 1/8 ste van ‘n tlp neutmuskaat by
en kook saam vir ‘n paar minute.

Voeg 1 kop warm room by en meng goed. Voeg nog melk by tot jy ‘n gladde dik sous het. Voeg 2 koppies colby kaas by en meng tot gesmelt. Voeg 500g gevriesde broccoli by en kook tot die broccoli sag genoeg is om fyn gemaak te kan word met ‘n stick blender. Begin met lagie hoender en sous, dan lasagna velle, hoender en sous, kaas, en broccoli sous, herhaal tot jou laaste lagie net sous is. Sprinkel met kaas. Bak by 180 grade vir 40 minute of tot gaar.
Bron en foto: Tracy Minny
Marinara sous: http://www.foodloversrecipes.com/2015/03/how-to-make-a-marinara-sauce-in-20-minutes/

TURKISH RAVIOLI MANTI
Hope you will understand my English
Pastry: 3 cups of flour, 1 egg, 1 tea spoon salt and water us much us it takes make a dough.
Mix and cover for 15 minutes.
250g minced beef mix with 1 grated onion and some salt and black pepper if you like also some oregano.
After make like pictures show. Than you cook it like macaroni.
Yogurt mix with some grated garlic and salt. Pour on ravioli.
Melt some butter with crashed chillies and pour on yogurt.
It is for 9 people. You can frozen rest and use it later.

RECIPE AND PICTURES: Ania Saridogan

CARROT BROCCOLI AND CHILLI PASTA
Ingredients
100g carrots (unpeeled)
100g broccoli
2 chilies
150g steak
1 tomato ( seeded and sliced)
Feta cheese ( for garnish)
1 cup cooked pasta
50ml Chili sauce

Method
Cook pasta al Dante
Slice carrots julienne style and set aside cut chili and mix with carrots
In a pan fry steak pieces to desired wellness add carrots broccoli and chili
Stir fry for 2 minutes add chili sauce and simmer till sauce is warm
Dish on top of pasta and garnish with tomato slices and feta cheese
BRON – Dirk Booysen

TAGLIATELLE AL FREDO

Man o man, do I love my Tagliatelle Al Fredo… Creamy, cheesy, bacon, mushrooms and pasta… all my my favourites in one!
This one is made with homemade pasta. And the lovely thing about Tagliatelle Al Fredo is that you can change the ingredients to suit your taste. So there are no quantities in this recipe, only ingredients.

Ingredients
Tagliatelle Pasta (about 500g)
Salt
Pepper
Chopped Onion (1-2)
Mushrooms (1 punnet)
Bacon Pieces (about 250g)
Butter
Grated Parmesan (+- 2tbs)
Pinch nutmeg
1t Italian Herbs

Method
Like I said, my pasta is home made.
Cook until al dente – it shouldn’t taste like flour, or be hard and clumpy. If it cooks took long, it will completely disintegrated, though. So keep an eye on it.
Once done, add some butter and blend in.
Fry the onion in some butter until browned
Add the mushrooms and fry until soft.
Fry the bacon separately. (You can fry everything together, my pan is just too small…)
In a saucepan, melt some butter. Add the cream, nutmeg, Italian herbs, salt & pepper. Heat to boiling point. Add the parmesan and whisk thoroughly until it thickens up.
Add the mushrooms, bacon and onion to the tagliatelle, mix well.
Add the cream, mix well.
And serve
Enjoy with an ice cold glass of crisp white wine! (perhaps some milk for the kids, though..)
Yours in oil and veggies

Source: Marista Grobler – Compliments to Rischlicious Recipes