THREE FLAVOUR GARLIC PRAWN PASTA
1 large packet prawns
1 packet 3 flavour fettuccini
½ onion, diced
1 tablespoon garlic
500 ml fresh cream
1 cup white wine
½ cup cheddar cheese (optional)
Salt and pepper to taste
Cherry tomatoes for garnish
Parmasan for garnish

Fry the prawns in butter and remove from the pan. Add the onion to the pan and fry. Add the garlic, parley and wine. Simmer for bout 5 minutes. Add fresh cream and cheese. Return the prawns and simmer while the pasta cooks. Once cooked, drain and add to the pan of sauce and prawns. Garnished and serve.
Photo: Kirsty Jooste

HOMEMADE TAGLIATELLE
(Italian Pasta)
For 6 persons
6 extra large eggs
600 g flour
(For green Tagliatelle add 50 g of boiled spinach )

Pour flour onto board and add eggs (if you want green ones, add spinach now. It must be well squeezed with no water) Mix all ingredients with a fork until you form a ball then knead well until the pasta comes together like “bread” balls. Roll out flat thinly, let it partially dry but not too dry. Then roll into a tube and cut strips. If you have a pasta machine you can roll into strips. Boil into hot boiling water with 30 g salt in large pot for 5 min then drain and serve with your sauce of choice.
Recipe posted by Sabrina Merli
Photo: Sabrina Merli

MACARONI-MAALVLEIS
Heeeeerlik verby
1 kg maalvleis
600 ml macaroni stukkies
1 blik minestronesop (ek het by PnP) gekry
500 ml kookwater
sout na smaak
100 ml tamatiesous
10 ml kerriepoeier

Plaas rou maalvleis op boom van groterige kastrol met dik boom. Strooi rou macaroni bo-oor. Gooi sop oor dan kookwater. Strooi sout oor. Meng tamatiesous en kerriepoeier en skep dit bo-oor. Sit deksel op en kook ongeveer 30 minute totdat macaroni sag is, voeg klein bietjie kookwater by indien dit teen die end drooggekook het. Sit warm voor. 6-8 porsies.
Foto en resep geplaas deur Anel Engelbrecht Portela

MEYER SE “SLOW-GO” INDIESE PASTA
3 koppie rou makaroni
4 – 5 hoenderborsies, in stukkies gesny
1 ui, gekerf
10 rosa tamaties, in kwarte gesny
½ geel soetrissie, in stukkies gesny
1 houer sampioene, gesny
2 eiers, geklits
4 koppies melk
1 pakkie Korma sous, of enige ander geur waarvan jy hou
sout en peper na smaak
Braai die hoender, ui, sampioene, soetrissie en tamatie saam in ‘n warm pan tot die hoender net-net gaar is. Spuit ‘n oondbak met kleefwerende sproei. Meng al die bestanddele nou deeglik saam met die hoendermengsel in die oondbak. Bak die gereg laag en stadig in die oond teen 110-120°C vir so ‘n uur en 40 minute. Garneer met vars koriander indien verkies.
Resep en foto: Meyer Combrink

SPAGHETTI PIE
butter for greasing springform
300 g back bacon, fried until crisp and cut into small pieces
500 g dried spaghetti
1.5 c cream
3 large eggs, lightly beaten
2 – 3 t ground black pepper
2 t coarse (or kosher salt)
225 g aged pecorino cheese, finely grated, divided
225 g fontina cheese, grated, divided

Heat oven to 220°C. Butter a 22 cm springform pan and this is very important: wrap the outside of the springform, focusing on the places where the ring meets the base, tightly in aluminum foil. Set aside.
Bring a large pot of well-salted water to a boil.
Add spaghetti to boiling water and cook until (this is also important) 2 minutes shy of done, so very al dente, as the spaghetti will continue cooking in the oven. Drain well and let cool slightly.
In a large bowl, whisk eggs and cream together with salt and pepper. Stir in all but 1/2 cup of each cheese and the bacon. Add spaghetti and toss to coat.
Pour into prepared springform and sprinkle remaining cheese on top. Bake for 35 to 40 minutes until the cheese is melted and bubbling and a knife inserted into the center of the pie and turned slightly will not release any loose egg batter into the center. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
You can grill it for a few more minutes after if top not browned enough.
Cut along springform ring to loosen, then remove ring. Run a spatula underneath the pie to loosen the base and slide onto a serving plate. Cut into wedges.
Photo: Angela Landsberg

MAC AND CHEESE WITH BACON BITS AND BABY TOMATOES
Quick lunch for myself while I’m busy baking. Mac & cheese with bacon bits and baby tomatoes… comfort food.
3 strips of streaky bacon cut up and fried up
1 cup macaroni cooked as per instructions
½ cup of baby Rosa tomatoes fried with the bacon bits
Approx 1½ cups of medium thickness *white sauce mixed with 1 cup of grated strong white Cheddar

Mix an egg into the white sauce and mix everything together and spoon into a baking dish that has been sprayed with non stick.
Bake at 180°C for 25 min till golden brown on top. Serve with All Gold… of course!
* I did not measure my ingredients for white sauce as I could probably make it while half asleep.
Recipe and photo: Elsabie Templeton

Nota:  Elsabie Templeton –  Maak dit gaar soos gewoonlik en skep dan lepelvol in warm waffelpan.
Rooster in waffelpan wat met kleefvrye sproei gespuit is en bak tot mooi goudbruin en krakerig. Verwyder versigtig. Perfek vir die kosblikke.

BAKED PASTA SHELLS WITH BUTTERNUT, RICOTTA AND PORK
1 large butternut, peeled and cubed
1 onion, sliced thickly
¾ cup milk
¾ cup vegetable stock
4 pork sausages, removed from casings
dried sage
2 cups spinach, optional
3 cloves garlic
16 – 20 jumbo conchiglie pasta shells, cooked al dente
250 – 400 g ricotta
1 egg, beaten
¼ cup parmesan, grated
additional parmesan, grated
olive oil
salt and pepper
grated mozzarella or white cheddar for topping

Preheat oven to 200°C.
Arrange onion and butternut in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add sage, spinach (if using) and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut and onion in a blender.
Blend until a smooth puree forms. Allow to cool. Stir in milk and vegetable stock. Pour butternut sauce into the base of a baking dish.
In a large mixing bowl, stir together the ricotta, parmesan, and beaten egg. Add the sausage mixture into the ricotta and stir until evenly distributed.
Fill the cooked pasta shells with the filling. Arrange the shells in the butternut sauce in the baking dish.
Sprinkle grated mozzarella or white cheddar over the shells
Bake for 30 minutes covered with foil followed by 15 minutes uncovered. Top with additional parmesan.
Recipe and Photo: Angela Landsberg

CHEESE, TOMATO AND ONION PASTA BAKE
Cheap – tasty – easy.
500 gr pkt macaroni (cooked and drained)
300 gr White Cheddar or Mozarella cheese (grated)
4 tomatoes (sliced)
1 onion (sliced or chopped)
1 cup green onion (sliced or chopped)
6 eggs
400 ml milk
5 ml baking powder
Aromat and Lemon Pepper to taste

Preheat Oven to 200°C.
Spray/grease oven pan (I use my oval pan).
Layer as follows:
Half of macaroni, onions, tomatoes. Season with Aromat and Lemon Pepper to taste.
Sprinkle with half the cheese.
Repeat.
Blend eggs, milk and baking powder together.
Pour over other ingredients making sure to coat everything.
Bake for 30 to 40 min.
When ingredients starts pulling away from sides of pan, it’s usually done.
Serves 6 to 8.
Photo and Recipe: Elizabeth Hendrikz

CHICKEN AND PASTA BAKE
Recipe and photo: Jacqui Hillier May
FOOD LOVERS RECIPES
15 ml (1 tablespoon) cooking oil
1 large onion, chopped
500 g boned and skinned chicken breasts
2 large tomatoes, chopped
250 g macaroni
salt and freshly ground black pepper to taste
15 ml (1 tablespoon) chopped fresh or 5 ml (1 teaspoon) dried parsley

White sauce:
100 g butter or margarine
80 ml (1/3 cup) cake flour
500 ml (2 cups) milk
salt and freshly ground black pepper to taste
10 ml (2 teaspoon) fruit chutney
250 ml (1 cup) grated cheese

Heat the oil and saute the onion until soft. Cube the chicken and fry until done or golden brown. Add the tomatoes.
Preheat the oven to 180 ºCelsius.
Cook the macaroni until almost soft, drain and add to the chicken mixture. Season with salt and pepper.

White sauce:
Melt the butter in a heavy-based saucepan. add the flour, blending well. Gradually add the milk, stirring continuously. Add the seasonings and chutney. Remove from the heat and add half the cheese.
Add the white sauce to the macaroni and chicken mixture and turn into a greased, ovenproof dish. Sprinkle the remaining cheese and the parsley on top. Bake for 30 minutes or until golden brown. Serve with a green salad.

MARIETJIE SE KAAS EN PASTA MET MAALVLEIS
Foto en resep:  Marietjie Le Sueur
1 ui, fyn gesny
± 500 g maalvleis
1 pakkie kaassous van jou keuse
½ pakkie pasta (250 g)
2 koppies gerasperde kaas
paar skywe tamaties vir bo-op, opsioneel

Terwyl pasta in water kook, braai jy die uie tot sag.
Voeg maalvleis by uie en braai tot bruin en geur na smaak.
Gooi uie en maalvleismengsel in mengbak.
As pasta gaar is dreineer water en voeg pasta by maalvleismengsel.
Maak kaassous volgens aanwysings aan en roer by maalvleis-pastamengsel.
Voeg ‘n koppie gerasperde kaas by en roer goed deur.
Gooi oor in oondvaste glasbak.
Sit die gesnyde tamatieskywe bo op  en strooi oorblywende kaas oor die tamatie of strooi net die kaas oor sonder die tamatie skywe.
Plaas bak in oond teen 180°C tot kaas lekker gesmelt is.
Kan bedien word met vrugte blatjang.