TJOPKASSEROL MET MACARONI
Foto’s:  Gideon Louw en Benhet Nieuwenhuis
FOOD LOVERS RECIPES
6 skaapboudtjops
sout en peper na smaak
bietjie koekmeel
250 ml water
75 ml tamatiesous
25 ml Worcestersous
25 ml asyn
5 ml suiker
150 g (250 ml) gesnyde macaroni
1 ui, gemaal
bietjie gerasperde Cheddar-kaas

Voorverhit oond tot 180°C.
Smeer ‘n groot oondkasserol met deksel.
Geur tjops met sout en peper en rol hulle in koekmeel tot heeltemal bedek. Plaas langs mekaar in kasserol.
Meng water, tamatiesous, Worcestersous en asyn saam.
Giet die mengsel oor die tjops en strooi suiker bo-oor.
Sit die deksel op en bak die tjops 60 tot 90 minute.
Kook die macaroni en ui saam in soutwater totdat die macaroni sag is. Dreineer en hou warm.
Skep macaroni op die gaar tjops en strooi kaas oor. Plaas kasserol terug in die oond en bak dit sonder die deksel totdat die macaroni begin verbruin.

In plaas van tjops het ons ‘n jong bokribbetjie in langbeentjies gesny. Ons het ook ipv macaroni spaghetti gebruik en dit bo op ‘n bed van smash bedien en dit was djeerlik.
Foto: Gideon Louw

GIDEON SE LEKKER LASAGNE
Maak ongeveer 800 g maalvleis gaar volgens jou smaak.
Ek voeg ook 1x 410 g blikkie tamatie en uiemengsel by.
Asook ‘n pakkie vars sampioene.
Pietersielie, sout, peper en ‘n bietjie suiker.
Kook spinasie-lintnoedels en hou eenkant.
Maak witsous met 1 liter melk, 125 g botter en 3 hoogvol eetlepels meel.
Voeg bietjie sout en peper by.
En 1 koppie gerasperde kaas.

Pak nou eers ‘n laag noedels, dan ‘n lagie maalvleis, dan witsous. Herhaal en eindig met witsous. Bak vir ongeveer ‘n uur by 180°C en strooi gerasperde kaas oor wanneer dit uit die oond kom.

RESEP: Gideon Louw

ROMANESCO BROCCOLI WITH PASTA

Like other forms of broccoli and cabbage, the noble romanesco pairs perfectly with pasta. I like to use the smaller florets for that purpose and use a diminutive pasta shape like ditalini—little tubes, or mezze rigatoni. My simple method for pasta with broccoli romanesco can be adapted to include other ingredients, but in its most basic format, garlic, olive oil and bit of peperoncino is really all you need.

Blanch the florets in plenty of boiling, salted water until they just turn tender, and shock them in an ice bath to stop the cooking. Sauté sliced garlic and a bit of crushed red pepper flakes in olive oil. You can add a little tomato paste to the pan for an extra layer of flavor. Add the broccoli romanesco florets and sauté briefly, make sure the florets are well coated with olive oil, then toss everything with the al dente pasta and a splash of the pasta cooking water. Grate over plenty of Pecorino Romano off the heat. It isn’t often that something so weird looking becomes something so delicious.

Note:
Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk
Peperoncini (or pepperoncini), are a variety of the species Capsicum annuum. While called peperoncini in American English, peppers of this particular kind, in Italy, are called friggitello (plural friggitelli) or more generally peperone (plural peperoni) like other sweet varieties of peppers, while the term peperoncini (singular peperoncino) is used for hotter varieties of chili peppers.

Photo and recipe by Sabrina Merli

MACARONI AND CHEESE WITH MINCE
I cooked my macaroni in salt water till soft, drained it and kept one side.
Fried onions lightly and added mince to it and fried till nice and brown.
Added a tin of Tomato and Onion mix and let cook for round 15-20 mins.
Added a tin of Mushrooms, stired it through the mince mix.
If it needs to be thickened, I then thicken with a little maizena and bristo. (Just a little)
I made a nice cheese sauce, using milk and maizena.
I mixed my macaroni into the cheese sauce.
In a dish, I put a layer of macaroni mixed in the cheese sauce.
Layer of mince mixture
Layer of grated cheddar cheese.
Repeat again ending with the mince mixture.
Nice layer of grated cheddar cheese.
Bake in preheated oven 170°C till cheese melted through and on top.
Enjoy

Source:  Diane Roode Hancox

BAKED BROCCOLI WITH RAVIOLI
Tonight we will be eating Broccoli and Ravioli bake. Here is what you will need:
1 package ready made ravioli or any stuffed pasta of your choice
300 g fresh steamed broccoli florets
1 container sour cream
400 millilitre milk
1 packet of KNORR Garlic and Herb Potato Bake
2.5 ml Robertsons cayenne pepper
250 ml grated mozzarella cheese (or cheese of your choice)

This meal is easy to prepare and will serve a family of four with ease. You will need 10 minutes to prepare all the ingredients and twenty minutes to bake your dish.

Now we get to the fun part  how do we make the broccoli and ravioli bake?

Place ravioli, and steamed broccoli in a baking dish.
Mix sour cream Milk and KNORR Garlic and Herb Potato Bake in a jug and pour over the ravioli
Sprinkle with Robertsons Cayenne pepper and mozzarella cheese.
Bake at 180°C for 20 minutes until cheese is melted and golden.
As easy as that and you have a healthy baked dish. Delicious.
Recipe posted by Marie Rheeder Troskie

SPINASIE EN TUNA LASAGNE
375 g spinasiesnysels
15 ml kookolie
30 ml margarien
1 groot ui, fyngekap
2 knoffelhuisies, gekneus
410 g tamatiesop (blik)
125 ml water
10 ml suiker
5 ml sout
1 ml peper
200 g tuna

HOENDERLASAGNE
(12 ruim porsies)
Hierdie gereg vries baie goed, en is eers lekker na ‘n dag of 2 in die koelkas.
2 gaar hoenders, ontbeen en in stukke gesny
½ pak groen lintnoedels
2 gekapte uie
350 g knopies sampioene, gekerf
2 gekapte groen soetrissies
2 geskilde gekapte tamaties
250 g gerasperde kaas
250 g streepspek, gesnipper
2 pakkies room van hoendersop, aangemaak met 3 – 4 koppies hoenderaftreksel
2 vingers knoffel, gekap
sout, peper, kruie en mostert na smaak

Kook noedels gaar in kookwater.
Braai spek, uie, groenrissie, sampioene en tamaties liggies.
Roer aangemaakte sop by en kook goed deur. Geur na smaak.
Meng die vloeistof met die vleis en noedels.
Skep in plat gesmeerde oondskottel en strooi kaas bo-oor.
Bak by 180°C vir 45 min.
Bedien saam met slaai en lekker vars broodjies.
Resep geplaas deur Rina Kleinhans