INGELEGDE NOODLESLAAI
500 g skulp noodles
500 g uie gekap
1 groen rissie of rooi en groen
1 en halwe koppie olie
100 ml mayonnaise
300 ml suiker
25 ml asyn
4 teelepels sout
1 kg tamaties
Kook noodles tot amper sag,
Kook tamaties, uie en rissies sag, voeg res van bestanddele by behalwe noodles en kook 15 min. Voeg dan noodles by. Bring weer tot kookpunt.
Haal af en bottel in voorbereide warm bottels
Bron: Elize Nel Hayward
Maklik en goedkoop ve 2mense;
2kort Russians,
1 ui groot,
1 pakkie tamatie puree,
500 gram macaroni stukkies,of wat jy wil.
R10 se cheddard goedkoop kaas by pick@pay opsioneel.
Metode;
kap ui in stukkies braai in biki olie,sny 2russians in lengte in 4kwarte,kerf dan weer soos jy brood sny,in blokkies,gooi by ui en braai klein rukkie saam,gooi pakkie tamatie puree by,2/4eetlepels suiker en bietjie sout,gooi kaas gerasper by roer stadig tot gesmelt.kook pasta eenkant 10min jy kan ook 4pak 2min noodles gebruik,as dit reg is gooi jou brouseltjie by en meng met houtlepel,baie lekker en goedkoop.
Resep: Magda van Vreden
Canolini mince en Pampoen gereg
Het vir vannaand die heerlkike gereg gemaak. Sommer uit my kop uit. Het Canolini buise gehad en hulle gestop met maalvlais wat gebraai was met uie en speserye. Ek het pampoen gekook met sout en witsous gemaak.
Het die gevulde buise in oondbak gepak het die helfde van witsous bo oor gesit. Die pampoen bo op gepak die laaste witsous oor pampoen gegooi en toe gerasperde kaas heel laaste. Eers op 150 grade gebak vir 40 min en toe op 180 grade totdat kaas bruin geword
BRON – Ronel Muller Thoma
WIL OPHOU MAAR KANNIE PASTAGEREG
Resep geplaas deur Sonja Young
Foto: Heibre Schronen en Tertia Vivier Van Breda
FOOD LOVERS RECIPES
300g spaghetti
½ pakkie spek, gesnipper
1 ui, gekap
1 groen soetrissie, gekap
1 pakkie sampioene, gekap
1 blik tamatieroomsop
100 ml tamatiesous
1 blik gedreineerde heelpitmielies
50 ml olie
1 koppie cheddarkaas, gerasper
Sout en peper na smaak
Kook spaghetti tot gaar, voeg olie en heelpitmielies by, hou eenkant.
Braai ui, soetrissie, spek en sampioene tot gaar.
Voeg res van die bestanddele by, meng goed.
Skep in ‘n vuurvaste bak, en bak vir 20 minute oop, teen 180ºC.
MACARONI EN MAALVLEIS
Dollie ‘n eenvoudige macaroni en maalvleis gereg op met baie gebraaide uieringe. Ek gee maar die hele proses soos ek dit gemaak het – al ken julle dit almal.
Ek het vanaand macaroni gekook – nie tot pap nie. Met sout in die water en gedreineer.
Apart daarvan het ek 5 groot uie in ringe gesny, met bietjie selfraising meel gemeng, dit eers in bietjie olie gebraai en eenkant gesit.
Al die olie uitgegooi en die bruin meel-krummels wat onder in die pot is, gebruik om die maalvleis in gaar te maak. Ek het by die maalvleis ‘n hele tamatie ingesny en saam gaar gemaak. Ek braai nie my maalvleis nie, ek gooi sommer net heelwat paprika in en kook dit deur – dit gee vir die vleis ‘n lekker bruin/donker kleur.
Geur die vleis na smaak. Ek het bietjie swart peper en aromat ingesit en ‘n klein bietjie tamatie soppoeier daarin gemeng..
Ek sit toe ‘n laag macaroni onderin ‘n langwerpige glasbak.
Toe die maalvleis.
En hier kom die lekkerste deel: Sit nou die uieringe bo-op die vleis.
En dan weer ‘n laag macaroni.
Genoeg cheddarkaas bo-oor en “grill” dit ‘n bietjie in die oond. Pasop dat dit nie skroei nie.
Laat rus die gereg vir 10 – 20 min in ‘n lou-warm oond.
Daardie uieringe doen maar net die ding hoor. Die geur daarvan trek so lekker in die gereg in.
BRON – Anne Snyman
Voeg al die bestanddele bymekaar in een pot behalwe die kaas.
Bring tot by kookpunt teen ‘n hoë hitte. Stel dan ‘n horlosie vir 9-10minute en laat kook. Roer gereeld.
Na 10 min haal van die plaat af. Gooi die kaas by. Roer goed deur en laat staan ‘n rukkie.
Skep op en garneer. Geniet dit!
NS. Die pasta sal bietjie “souserig” lyk maar wanneer dit staan sal jy sien dit verdik en na die kaas is hy perfek.
Resep: Ingrid Nilsen
Gepos deur: Elre van den Heever
Very easy light Spaghetti Bolognaise.
For those that don’t like a heavy bolognaise this is light and pleasant and something quick to make if you get unexpected guests.
Mince
All Joy Extra Garlic & Onion Pasta Sauce
All Joy Hot & Spicy Pasta Sauce
Meze Parmesan Cheese
Cheddar Cheese
water
oil
Method
Brown mince in a little oil
Once minice is nice and brown add
equal teaspoons or tablespoons of both all Joy sauces
It depends on how much mince you are using.
For 250g mince I used 3 heaped teaspoons of each
add a little water and cook for 15 mins.
don’t let it cook too dry just add a little more water if you need to.
Cook Spaghetti till done.
Top spaghetti with mince and add grated cheddar cheese
and sprinkle with Parmesan cheese.
Enjoy
Bron: Sharon Naude
Photo’s: Sharon Naude
MOMS SPAGETTI AND MEATBALLS
These meatballs are tender and moist and so easy to make because you don’t have fuss with browning them, you just add them straight to the sauce to cook. If you have any leftovers, make meatball sandwiches.
Yield: 4 servings.
Tomato Sauce
2 tbsp. olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
8 fresh pealed and de-seeded tomatoes chopped
Salt and freshly ground pepper, to taste
4 to 6 basil leaves, chopped
Meatballs
150 g ground veal
150 g ground beef
150 g ground pork
Pinch oregano
¼ cup finely chopped Italian parsley
Salt and freshly ground pepper, to taste
½ cup grated Parmesan cheese
2 eggs
¼ cup milk
½ cup bread crumbs (Stale Brown bread)
¼ cup olive oil, for rolling meatballs
Assembly
500 g spaghetti
Parmesan cheese, for serving
For the tomato sauce: Add olive oil to large saucepan or Dutch oven over medium heat. Add onion and garlic. Sauté onions and garlic until softened and lightly golden, about 3 to 5 minutes. Add tomato sauce and bring to a boil. Season the sauce with salt and pepper. Reduce heat to low and let sauce simmer, until slightly thickened, about 30 minutes. Blend with stick blender
While sauce is simmering, make the meatballs. In a large bowl, combine ground meats, oregano, parsley, Parmesan, salt and pepper, eggs, milk and bread crumbs. Coat your hands with olive oil and roll meatballs, about the size of a golf ball. Makes about 16 meatballs.
Add meatballs to the simmering tomato sauce. Cook until meatballs are no longer pink in the centre and sauce has thickened, about 30 minutes. Stir in fresh basil.
While the meatballs are cooking in the sauce, cook spaghetti in a large pot of salted water. Cook until al dente.
To serve spaghetti and meatballs: Toss spaghetti with tomato sauce and serve Serve with freshly grated Parmesan cheese. Makes about 16 meatballs.
Stefano Mom’s
Photo : Elize de Kock
(Meatballs in rich tomato sauce)
INGREDIENTS
1 large onion, finely chopped
5 tbsp olive oil
salt and freshly ground pepper
3 slices streaky bacon, chopped (ek gebruik meer)
50g/1¾oz fresh white breadcrumbs
handful parsley (or whatever herbs you prefer – oregano, thyme and
sage all work well), chopped
250g/9oz beef mince
250g/9oz pork mince
1 free-range egg yolk
50ml/2fl oz red wine
3 large tomatoes, roughly chopped
1 x 400g/14oz tin chopped tomatoes
500g/1lb 2oz pappardelle pasta
grated cheese, to serve (hard cheeses such as parmesan, pecorino
and mature cheddar work well)
Preparation method
1. Heat the olive oil a heavy-based casserole or large saucepan set
over a low heat. Add the onion and season generously with salt and
freshly ground black pepper. Increase the heat to medium and add
the bacon. Cook until the onions are soft and translucent (do not
colour).
2. Add the breadcrumbs and a generous handful of herbs to the pan.
Stir and then remove half of the mixture and set aside in a bowl to
use in the sauce later. Transfer the remaining mixture to a blender.
3. Add the minced beef and pork to the mixture and pulse to form a
paste. Stir in the egg yolk to combine. Use your hands to mould the
mixture into small balls about the size of ping pong balls.
4. Put the meatballs in the casserole and fry until brown (nie gaar, dit moet nog in sous ook kook later)
Remove from the pan and set aside.
5. Add the reserved onion and bacon mixture to the pan. Deglaze by
adding the red wine and scraping all the bits off the bottom of the
pan. When the wine is boiling, add the chopped fresh tomatoes,
keeping the heat high. Continue to cook, stirring all the time until they
start to break down. Add the tinned tomatoes and a tin full of water.(ek het nie water bygegooi)
Bring back to the boil.
6. Taste to check the seasoning and cook for a further five minutes.
Return the meatballs to the pan and bring to the boil, then lower the
heat and simmer for 15 minutes. (5 minute is genoeg, anders word die meatballs te gaar)
7. Meanwhile, cook the pasta according to packet instructions.
8. To serve, mix the meatballs and pasta together with grated cheese,
or keep separate if you prefer.
JOHN TORODE MASTERCHEF
Braai hoender repies in knoffel en braai sprinkels. Kook pasta. Braai cherry tomatoes,sampioene en geel pepper in bietjie olyf olie en italian herbs, wanneer sag voeg gestoomde asparagus by. Voeg baby spinach by hoender.dis saam op, gooi n italian herb, sout en peper met olyf olie mengsel oor en garnish met wit chedder kaas
Ek het ook bietjie groen chillie bygevoeg vir skop, bring ndt ander element. As wil kan mens rocket blare asook feta kaas gebruik in plek van wit chedder.
Foto en resep: T’lana De Bruin
