VIS LASAGNE
Genoeg vir 6-8 porsies
Baktyd: 45 min
16 velle lasagne pastavelle
Maak sous:
1 ui fyngekap
50 ml botter
100 ml koekmeel
250 ml hoenderaftreksel
500 ml melk
Sout en varsgemaalde swartpeper
Berei jou vis voor:
500 g stokvisfillette, vel verwyder
Sap van ‘n halwe suurlemoen
400 g broccoli blommetjies, geblanseer
125 ml parmesaan, gerasper
30 ml botter

Voorverhit die oond 200 grade C.
Berei sous voor.
Braai ui in botter tot sag. Voeg die koekmeel by. Voeg hoenderaftreksel en melk by en roer met draadklitser tot sous verdik en begin kook. Geur met sout en peper.

Porseer die vis in ‘n bietjie vloeistof tot gaar. Laat afkoel. Vlok vis en geur met suurlemoensap. Sny broccoli blommetjies in skyfies.
Smeer ‘n dun lagie sous onder in lasagne bak en bedek met lasagne velle. Skep nou derde van die sous bo-op. Rangskik die helfte van vis en broccoli bo-op en bedek met lasagne velle. Herhaal die lae.
Smeer laaste sous oor velle en sprinkel parmesaan kaas oor. Stip met botter en bak tot goudbruin en gaar. Sit voor met franse brood en vars slaai.
Foto en resep:  Elsabé Mulder Barnard

Gordon Ramsay’s Lasagne
Ingredients
2 tbsp olive oil
1/2 large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper
For the sauce
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ’non-cook’ lasagne sheets
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Directions

1
Method: How to make Gordon’s classic lasagne al forno

Pre-heat the oven to 225°C.

Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.

To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.

In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.

Portion out the lasagne and serve alongside the salad.

Recipe adapted by: Sa-eeda Daniels
Photo: Sa-eeda Daniels

“No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly.”
Ingredients
1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
1/2 cup olive oil
1/4 teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
PREP10 mins
COOK22 mins
READY IN 32 mins
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese. Posted: Amanda Conradie
Amanda Conradie’s photo.

Aglio (garlic) olio (oil) Peperoncino (chillie). Very hot chillie pasta
Sauce
1 tin Tomatoe purée
8 Tbs Olive oil
4 cloves of garlic
chillies depending how strong you like it. Fresh 2 chillies.
Salt
Put oil in pan and add your garlic chopped
and your chillies let them brown a little then Add your Tomatoe purée let it cook for 15 mins or until sauce thickened. It’s ready.
Boil your water with salt add 250gr spaghetti cook for 10/12 mins drain and add your sauce on top.
Recipe: Sabrina Merli
Posted: Amanda Conradie

SHARON’S CHICKEN LIVER LASAGNE
garlic oil
1 small onion
2 x 500g chicken livers (I used Rainbow)
1 packet bacon
1 packet mushrooms
2 x 50 g tomato paste
2 teaspoons Maggie Garlic and Chilli sauce
dash of Worcestershire sauce
pinch of origanum
pinch of mixed herbs
3 tablespoons peach chutney
red wine
water
lasagna sheets

White Sauce:
butter
flour
milk
cream
salt and pepper to taste

Fry onion in little garlic oil. Add Bacon and fry till almost done.
Add Chicken livers and fry until almost done.
Add mushrooms, tomato paste and a little origanum.
Add a little mixed herbs, the Maggie Garlic and chilli sause.
Add a little Worcestershire, some chutney to taste.
Add some red wine and some water.
Cook for 15 mins on low.
Layer the lasagna sheets and chicken liver mix.
NB: Do not be scared to add some of the liquid if you do so the lasagne sheets will cook soft.
Bake in oven at 180°C for half an hour.
Top with white sauce and bake in oven for another half an hour.
Enjoy!

Recipe and photo: Sharon Naude

PASTA ALA PORK

Cook tagliatelli
Cut 2 large onions and cut rings and fry in ore-heat olive oil that already has salt pepper parika and thyme in.
Slice green, yellow and red peppers and add to onions
Dice 2 tomatoes (large) and add to mix
Slice and add 2-3 knackwurst and 4 pork loins chops and add
Put on the lid at medium heat for 15 minutes
Layer taglatheli, mozarella cheese and mix and place in pre-heated oven till the cheese is melted
BRON- Sonja Beatrix Coetzer

SPINACH AND RICOTTA CANNELLONI
My version on spinach and ricotta cannelloni
1 packet of fresh lasagna sheets
500 g of ricotta
1/2 packet of baby spinach
1 jar of pasta sauce of your choice. I used bolognese sauce
400 g mozzarella cheese

Slice the spinach and add them to the ricotta and mix until combined.
Cut each sheet of lasagna into 3 and spread the mixture in it and roll.
Add pasta sauce to the bottom of the dish before putting the cannelloni down.
Then top with pasta sauce and cheese
BRON – Di Bo

Tagliatelle Salmon Cream and Vodka
You either make your fresh pasta (better) or you can use any other pasta.
For the sauce you take about 8TBS olive oil and about 20gr butter and melt in pot add half a small onion and sauté till Onion transparent
Then you add about 150gr smoked Salmon I used Norwegian and you let it cook with the onion add about 30ml vodka or brandy and let it evaporate.
Then add 250ml fresh cream and a little black pepper no salt.
When cream has thickened add the balance of 50gr salmon which you keep to one side it is then ready throw onto your pasta mix well the pasta will absorbe some cream.
Very quick and easy.

Recipe and Photo: Sabrina Merli

My white sauce :
+- 1/4 cup butter
1/4 cup flour
750ml milk
250ml cream
Salt, pepper, nutmeg.

Melt butter, add flour, I mix till its lightly browned, add milk, salt, pepper, nutmeg, and whisk till it’s thickened. I make it really thick.
Then I pour over the macaroni and mix in the cream.
Top with cheese and bake @ 180 till the cheese is crisp.
BRON – Sa-eeda Daniels

Ingredients
4 apples (honey crisp, gala, or fuji)
16 oz bag of orecchiette pasta
1 (15 ounce) can of pure pumpkin purée
1 (15 ounce can) full fat coconut milk
1 teaspoon cinnamon
1 teaspoon chili powder
¾ teaspoon ginger
½ teaspoon allspice
pinch of nutmeg
salt and pepper to taste
3 cloves of garlic, minced
¾ cup almond meal (or bread crumbs)

Instructions
Core and slice apples and place in a medium (3-4 quart) pot. Cover apples with water and bring to a boil. Boil between 5-10 minutes, until a knife runs through the apples easily. Strain apples from water and set aside.
Preheat oven to 500 f (broil setting)
In a separate pot, pour enough water to boil your pasta. Cook according to package instructions, remembering to season liberally with salt once the water starts boiling and before you add the pasta.
Purée apples in a blender or food processor with just a splash of water to get things blending.
Using the same medium pot that you cooked your apples in, pour the apple purée back into the pot, adding pumpkin purée, coconut milk, spices and garlic. Whisk together so there are no clumps of spices and everything is smooth. Taste and add additional spices if needed.
Once pasta is cooked al dente, strain and pour pasta into the creamy sauce. Pour everything into a 9×13 baking dish. Sprinkle almond meal or bread crumbs over the pasta and broil on 500 f for 5 minutes. Keep a close eye on it and make sure the almond meal isn’t burning, just turning a beautiful golden brown.
Source: My Cooking Spot