LASAGNA MET LINT PASTA
500 g lint noodles
1 groenrissie, gekap
2 uie, fyngekap
1 knoffelhuisie, gepers (of enige knoffel soos jy verkies)
15 ml olie vir braai
1 kg maalvleis
3 tamaties, geskil en gesny
1 x 60 g tamatiepaste
10 ml suiker
5 ml oreganum
2 lourierblare (optioneel)
sout en peper na smaak
gerasperde kaas

Braai ui, groenrissie en knoffel in olie tot sag, voeg maalvleis by en braai tot bruin. Voeg tamaties, tamatiepaste, oreganum, suiker, lourierblare en sout en peper saam.
Kook pasta tot gaar.

Maak ‘n witsous (ek maak maar soos ek wil en gebruik my eie hoeveelhede):
50 g margarien
50 g meelblom
500 ml melk
In ‘n bak, pak noodles, maalvleis en witsous in lae. Strooi gerasperde kaas bo-oor. Bak teen 180°C tot kaas gesmelt en bruin is en die gereg deurgebak het.
Resep en foto: Tanya Niemand van Schalkwyk

MARI SE EENVOUDIGE MACARONI EN KAAS
Plain ol’ mac and cheese’ met net gebraaide spek in.
Eenvoudig maar darem so lekker.
Kook ‘n halwe pak macaroni volgens aanwysings op pakkie.
Sny spek op en braai, maar nie te veel nie.
Kaassous:
Maak ‘n sous van die volgende op die stoof of in die mikrogolf:
2 eetl botter/margarien
2 eetl meel
Alles eetl hoogvol.
Voeg 2 ml neutmuskaat by en sout.

Giet so 500-600ml melk by, laat kook en roer tot verdik.
Gooi gerasperde kaas by en roer in. (Ek gooi baaaie kaas by)
Meng macaroni, spek en kaassous in oondbak.
Sprinkel kaas bo-oor en sit skywe tamaties met sout en peper op.
Bak in oond tot lekker bubbly. Yum! (Myne gaan nou oond toe).
Photo en Resep: Mari Kovacs Parkin

ANG’S VEGETARIAN LASAGNE
Serves 4
6 x lasagna noodles
2 tablespoons olive oil
1 whole medium onion, chopped
4 cloves garlic, chopped
1 small butternut, sliced and steamed until just soft and then chopped into chunks
8 medium Portabellini mushrooms, chopped
8 whole zucchini (baby marrows), chopped
1 tin Mediterranean tomatoes
1/2 cup white wine
1 tsp each dried basil, oregano and parsley
1/2 teaspoon salt (more to taste)
freshly ground black pepper
1/2 Teaspoon red pepper flakes
3 table spoon cream cheese
1 round Feta, sliced thinly
4 table spoon butter
4 table spoon flour
500 ml milk
salt and freshly ground black pepper
half cup finely grated cheddar cheese
half cup Parmesan cheese

Preheat oven to 180°C.
Heat olive oil in a large pan over medium heat.
Add onions and garlic and cook for a minute.
Add the baby marrows and cook a few minutes.
Then and mushrooms and cook for a few minutes.
Pour in wine, add salt, pepper, herbs and red pepper flakes, and stir.
Add the steamed butternut.
Pour in tomatoes.
Cook for about 8 minutes and then add the cream cheese to the sauce and turn off heat and set aside for cheese to melt.
In a separate pot melt the butter and add the flour and stir to form a roux.
Add the milk and season and whisk until thickened but not too thick.
To assemble, spread a little of the white sauce in a square roasting pan.
Layer two lasagne noodles in the pan, slightly overlapping them if necessary.
Add a little grated cheddar.
Spread 1/3 of the vegetable mixture on the noodles.
Top the vegetable mixture with feta slices.
And then a little more white sauce.
Top with 2 lasagne sheets.
Continue layers as above ending with white sauce and then top with remaining grated cheddar and all of the Parmesan.
Bake, covered in foil, for 20 minutes, then remove foil and continue baking for 30 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
Notes:
Use any other veggies you want to.
Double the ingredients to make a larger lasagne for a larger crowd
Photo and Recipe: Angela Landsberg

MAKLIKE TUISGEMAAKTE PASTA
Vir elke 100 g meel gebruik een eier.
Meng goed en knie die deeg vir paar minute en laat rus toegemaak vir ten minste 30 minute in plastiek sakkie sodat dit nie uitdroog.
Rol baie dun uit met koekroller of pasta masjien en sny in vorm van keuse.
Gooi in vinnig kokende water.
Vars pasta kook ongeveer 2-3 minute afhangend van hoe dun dit uitgerol is.
Bedien met sous van keuse.
Foto en resep: Elsabie Templeton.

CREAMY MAC AND CHEESE
3 cups macaroni, uncooked
2 eggs
½ cup heavy cream
1 ½ cups milk
salt and pepper
paprika (optional)
1 cup smoked cheddar cheese, shredded (a must)
200 g velvetta, shredded (feel free to cut back on the velvetta if you don’t want it to be super creamy)
1 cup sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese)
1 cup colby & monteray jack, shredded (cheese blend)

Preheat oven to 350°F.
Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook.
Drain pasta and set aside.
In a large bowl, add milk, heavy cream and cheeses (except for the smoked cheddar).
Stir to combine.
Taste the milk mixture and add salt and pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese.
When you are content with the taste, add in the eggs.
Stir well until combined.
Butter a 9 x 9 inch baking dish.
Add macaroni to the baking dish.
Pour cheese mixture over macaroni.
Make sure the cheese distributed well.
Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.
Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.
Let cool for about 10-15 minutes or until fully set.
Enjoy!
Recipe: Chantélle Saayman

TAMATIE PILCHARDS SPAGHETTI GEREG
2 blikkies pilchards in tamatiesous
1 groot ui, fyngekap
4 toontjies knoffel, fyngekap
1 blikkie tamatie relish
1 broot sakkie tamatie paste
2 eetlepels suiker of na smaak
bietjie droë basil en origanum
3/4 pak spaghetti, gekook en afgespoel
genoeg kaas vir bo-op pasta

Haal graatjies en goed uit vissies uit.
Ek het die sous behou. Maak fyn.
Braai die ui tot lekker bruin en voeg knoffel by en braai so 1 minuut.
Meng die vissous met blikkie tamatie relish en sakkie paste saam.
Voeg suiker en bietjie water by en meng weer. So halwe k water.
Voeg die sousmengsel by uie en laat prut.
Voeg die fyngemaakte vis by die sousmengsel. Voeg bietjie sout en peper by en prut so vir 2 minute.
Skep die spaghetti in oondvaste bak.
Skep die vismengsel bo-oor en meng liggies.
Strooi genoeg kaas bo-oor en bak tot net gesmelt. Voorverhitte oond 190°C.
Haal uit oond anders droog sous op.
Lekker saam met groenslaai.
Foto en resep:  Ronell Muller Boshoff

SAMANTHA’S SPAGHETTI BOLOGNAISE
500 g beef mince
2 onions
1 tablespoon crushed garlic
3 tablespoon tomato paste
2 tablespoon worchestire sauce
3-4 chicken stock cubes (My alternative to salt)
pinch mixed herbs
pinch black pepper
Fattis and Monis spaghetti
1 packet of rich oxtail soup
cooking oil
3 tablespoon Ms Balls mild chutney

Fry onions until brown in cooking oil along with garlic, add mince, braise until browned, add 2-3 cups warm watermixed with chutney with chicken stock cubes, add tomato paste and mixed herbs along with worchestire sauce, let the mixture cook through
Mix oxtail soup with a little water to make a paste and add to mixture, put stove on low heat, cook until thick.

Spaghetti:
Bring water to the boil on stove top, add salt and cooking oil, add spaghetti, cook till soft, drain water and serve with mince and grated parmesan or cheddar on top.
Note:  The leftover spaghetti and mince make a fantastic filling for jaffles.
Recipe and Photo: Samantha Lottering

BEST MACARONI AND CHEESE I’ve ever made!
Recipe and photo: Amanda Conradie
FOOD LOVERS RECIPES
1 medium onion, peeled and sliced
sea salt
freshly ground black pepper
30 g butter
2 heaped tablespoons plain flour
3 teaspoon minced garlic
2 bay leaves
500 ml milk
1 packet Four Cheeses sauce mix
250 g smoked bacon, chopped
500 g dried macaroni
2 whisked eggs (optional)
2 large tomatoes and 1 sliced in slices for garnish
100 g Cheddar cheese, freshly grated + 50 g extra
100 g Tussers cheese, freshly grated + 50 g extra
a few sprigs fresh thyme, leaves picked
2 splashes Worcestershire sauce, optional
½ teaspoon nutmeg, optional
2 big handfuls fresh breadcrumbs
1 tablespoon olive oil

Get a large pan of salted water on the boil and add sliced onion.
Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
Add all the garlic – don’t worry about the amount because it will caramelise and cook in the roux.
Keep cooking and stirring until golden.
Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.
Mix packet of Four Cheese mix with a little bit of water and add to your thickened sauce.
Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
Preheat your oven to 220ºC/425ºF/gas 7.

Add the pasta to the pan of boiling salted/onion water and cook according to the packet instructions.
Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Keep 1 tomato for decoration.
Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat.
Stir in your grated cheeses. Keep aside.
Fry your chopped bacon till cooked and add chopped tomatoes and thyme leaves. Fry 1-2 minutes.
A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg.
Now work on the flavour – taste it and season it until it’s hitting the right spot. Add to pasta mixture.
If using eggs, now is the time to add them and mix well.
If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish.
Decorate with sliced tomatoes.

Mix 50 g Tussers cheese and 50 g Cheddar with your breadcrumbs, coat with olive oil and mix with your hands.
Top your Mac and Cheese with breadcrumb mix.
Bake it for 20-30 minutes in the oven, until golden, bubbling, crispy and delicious and golden all over.
Serve your macaroni cheese with a lovely green salad.

GIDEON SE LASAGNE MET ‘N VERSKIL
Vroulief het vir aandete die lekker lasagne gemaak en was heerlik saam met slaptjips en mengelslaai.
250 g pasta linte
1 kg maalvleis
2 eetlepels olyfolie
1 blikkie tamatie en uie smoor
1 groot ui, gesnipper
2 pakkies knopiesampioene
2 eetlepels crushed garlic
1 teelepel chillieflakes
1 teelepel swartpeper
2 teelepels sout
1/2 koppie suiker
1/2 koppie gerasperde cheddar kaas

Kook die noedels in kokende sout water vir 15 tot 20 min en dreineer.
Verhit die olie en braai die uie.
Voeg die vleis by uie en kook tot gaar.
Voeg alles verder by en kook tot gaar +- 10 min (hou net die linte en die 1/2 koppie kaas eenkant).
Skep die een helfte van die linte in n gespuite oondskottel.
Gooi die helfte van die vleismengsel oor en ook die helfte van die kaassous en herhaal.
Gooi die gerasperde kaas oor en bak in ‘n voorverhitte oond op 180° C vir 15 min.

Kaassous:
Smelt 125 g botter saam met 6 eetlepels koekmeel en kook oor lae hitte vir 2 min.
Voeg geleidelik die melk by en roer tot dit kook op lae hitte.
Verwyder van hitte.
Voeg dan koppie gerasperde kaas by en roer tot dit gesmelt.
Resep en foto: Rienie en Gideon Louw

SOET SUUR PASTA GEREG
Vir die pasta liefhebbers
1 pak macaroni
1 bakkie wit sampioene of blikkie sampioene, afgewater
2 pakkies Sweet and Sour sous van Royco
2 uie
3 tamaties
1 pakkie spek stukkies (Bacon bits)
250 gram rump steak
halwe teelepel knoffel
Steak en Tjops speserye
sout en peper na smaak
genoeg kaas

Maak bietjie olie warm in groterige pan. Sorteer uie. Gooi steak wat in repies gesny is in en braai saam, daarna die sampioene. Voeg nou die spek by en braai alles saam.
Voeg nou die speserye en sout en peper by.
Laat prut so paar minute.
Maak nou die 2 pakkies Sweet and Sour sous aan met 500 ml kookwater en meng goed, voeg by vleis mengsel en kook nog ‘n paar minute, moet nie droog kook nie.
Kook macaroni tot gaar en water af. Gooi helfte van die macaroni in ‘n groterige oondvaste bak, gooi nou helfte van die kaas oor.
Sit nou skyfies tamatie op en voeg dan al die vleis mengsel oor. Gooi nou die oorblywende macaroni oor en strooi die laaste kaas oor.
Bak in oond op 180°C tot kaas mooi gesmelt is.
Die is my vroutjie se resep.
Resep en foto:  David Naude