GARLIC PRAWNS LINGUINE WITH CHILLI SAUCE

Serves: 8
1 (500 g) pack linguine
30 g (1 oz) butter
3 tablespoons white wine
1 dessertspoon grated Parmesan cheese
3 cloves garlic, minced
small handful chopped fresh parsley
salt and freshly ground black pepper to taste
1 kg (1 1/4 lb) fresh prawns, peeled and deveined
Method
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.
(Ons het wel ‘n chillie sous gebruik)
Photo: T’lana De Bruin

MOSSELPASTA A LA BENHET
My sous is:
1 koppie room
1 pakkie wituiesoppoier
1 pakkie seafood a la cream
2 koppie water
4 knoffelhuisies gekap
Gerasperde kaas
Meng  bogenoemde saam en kook  tot verdik.
Braai mossels saam met bietjie fyn gekapte uie en voeg mossels by sous, laat 5 min saam kook of tot dik!
Skep oor  gaar pasta van jou keuse.
Strooi gemaalde swart peper bo oor.

Jy kan minder of meer water gebruik hang net af hoe dik wil jy die sous he.
BAIE LEKKER

Bron en Foto: Benhet Nieuwenhuis

ALTA SE ALIKREUKEL
Ons vanaand alikreukel geëet, en dit was so lekker om in die Karoo seekos te kan eet.
± 1 kg gaar gemaalde alikruk
1 ui, fyn gekap
2 medium aartapels, in klein blokkies geny en amper sag gekook in mikro
¼ teelepel fyn neutmuskaat
2 teelepels aromat
½ teelepel varsgemaalde swartpeper
½ suurlemoen se sap
½ koppie droë witwyn
½ koppie room
gekapte piertersielie

Braai uie tot deurskynend. Voeg neut en wyn by en kook goed deur.
Voeg aartapel en alikruk by. Geur met aromat en suurlemoensap. Voeg laaste die room, pietersielie en swartpeper by. Kook goed deur. Bedien op rys of noedelrys.
Resep en foto: Alta Gunter Van Dyk

KNOFFEL GARNAAL PASTA
1 ui gekap
+/-6 Knoffel vingertjies
Pakkie Tagliatelle Pasta
Redelike hoeveelheid botter
300g Shrimps (garnale)
Bietjie sout (shrimps is redelik sout soms)
Growwe pepper
250ml room
2 teelepels kerrie poeier
Braai uie in botter, voeg by knoffel, gooi kerrie by, braai nog ‘n bietjie. Voeg shrimps en room by. Pepper en sout Laat kook tot sous dik is. Kook pasta en voeg by shrimps mengels. GENIET!! Yummy
Bron en Foto: Minette Mirie Vd Westhuizen

PASTA MET ROMERIGE MOSSELSOUS
400 g vars pasta of 200 g droë pasta
1,5 liter water
25 ml sout
Kook water en sout. Wanneer kook voeg pasta by en kook tot gaar. Verdeel tussen jou hoeveelheid pakkies.

20 ml olie
1 klein ui, geskil en fyngekap
2 koffelhuisies fyngekap
5 ml tamatiesmeer
1 tamatie,, gekap
500 g gaar skoongemaakte mossels of mosselvleis
500 g vistukke, soos stokvis
100 ml room
10 ml pietersielie gekpa
10 ml dragon, gekap
‘n paar sprietuie
sout en peper na smaak

Verhit die olie in ‘n pan en voeg die ui en knoffel by. Sorteer liggies oor marige hitte tot sag.
Voeg die tamatiesmeer en gekapte tamatie by en kook tot droog.
Voeg die mossels en visstukkies by, sit die deksel op en laat 3-4 min lank stoom.
Skep uit oor pasta.
Gebruik selfde pan en giet room en kruie en geurmiddels by. laat kook.
Giet die sous oor die mossels en pasta in die bakkies.

HEERLIK

Foto: Benhet Nieuwenhuis

JOEY SE MOSSELPOT
3 houertjies room
1 pakkie wit uiesoppoeier
Volgende hoeveelhede hang af van die hoeveelheid mossels wat jy gaan gebruik:
melk
koekmeel (genoeg vir n bietjie dikker tekstuur)
botter
fetakaas
cheddarkaas
baie knoffel
uie
sout
peper
visspeserye
1 pak gevriesde mossels ( kan met of sonder dop wees)

Plaas al die bestanddele behalwe die mossels en uie in ‘n pot.
Kook tot die koekmeel gaar is en die sous dikkerig is.
Kook die mossels vir so 10 minute in ‘n ander pot en gooi die water af.
Braai die uie en voeg die mossels by. Gooi die sous bo-oor en prut nog ‘n ruk saam.
Dis heerlik saam met savoury rys of knoffelbrood.
Bron: Joey Du Pisanie

SPAGHETTI WITH SHRIMPS
I think it is because of the price that spaghetti with shrimps is a special dish in my home. This time, to make a more extraordinary meal, I cooked black pasta stained with squid ink. It is an excellent base for shrimps, fresh green parsley and chili-garlic sauce.
Ingredients (for 4 people)
500 g of cooked shrimps
4 cloves of garlic
1 chilli pepper
100 g of butter
150 ml of dry white wine
a bunch of parsley
400 g of spaghetti
50 g of Parmesan
lemon
salt and pepper
If you have frozen shrimps, take them out of the freezer and defrost them. Boil the pasta so it is al dente. Slice the garlic and dice the chili pepper. Melt the butter in a pan, add the garlic, chili pepper and fry it for a while. Pour the wine in and boil at a low heat for 5 minutes. Add the shrimps and boil for 3-4 minutes. Spice it up with salt and pepper, turn off the heat and add the minced parsley. Mix the shrimps in with the pasta. If you like, sprinkle the dish with lemon juice and parmesan and decorate with parsley leaves.

Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

QUICK COCONUT AND TOMATO PRAWN CURRY
TIP- You can use the store bought curry paste green or red and skip the spices.
2 tablespoons oil
350 g prawns cleaned
1 small onion finely chopped
2 cloves garlic crushed
thumb size fresh ginger grated
2 green chillies deseeded and finely chopped
3 tablespoons curry powder
1 sprig fresh curry leaves
2 tomatoes peeled and grated
1 tablespoon honey
100 ml vegetable stock
250 ml coconut cream
Coriander and rice to serve
Heat oil in a pan and brown the prawns for two minutes in batches.
Set aside for later use.
In the same pan add the onion, garlic, ginger and fry for 5 minutes.
Add the curry powder, chillies and fry for 2 minutes.
Add the tomatoes, stock, honey , curry leaves and the coconut cream.
Simmer on medium heat for 8-10 minutes.
Add the prawns and cook for 1 minute or until cooked.
Check if need seasoning.
Serve.
Source and photos: Siphokazi Mdlankomo

SIPHOKAZI’S OYSTER DOG

INGREDIENTS
hot dog rolls or French loaf halved and toasted and buttered
6 oysters removed from shells
Seasoned flour ( paprika , garlic salt , pepper)
Oil for deep frying
Perinaise ( mayonnaise, tomato sauce, peri peri powder) mix together
Shredded white cabbage
Shredded red cabbage
Raisins or sultanas
Olive oil
Lemon juice
Salt and pepper
Tsp sugar
METHOD
Heat oil in a heavy based pot on medium heat
Mix the perinaise ingredients and set aside
Mix the slaw ingredients and the vinegrette ingredients and set aside
Coat the oysters with seasoned flour and deep fry for 2 minutes
Place on a paper towel to drain
Assembly the dog starting with a bit of mayonnaise , followed by the oysters, then the slaw and a drizzle of the mayonnaise

Sourse nand Photo: Siphokazi Mdlankomo

HEERLIKE SWART MOSSELS IN DIE OOND

Pak mossels oop in oondbak.
Smelt 2x 500g blokke regte botter.
Voeg nou halwe koppie fyn knoffel en aromat by.
Gooi die bottermengsel oor die mossels.
Skep mayonaise op elke mossel.
Strooi gerasperde kaas bo-oor.
Maak toe met foelie en bak vir 10min teen 180.
Haal foelie af en bak verder tot kaas lekker bruin raak.
Bedien met warm potbrood
Nota:  ek smelt 2 x 500g botter. Ek glo maar aan “improvise” want ek doen my eie ding. As dit n kleiner oondbak met minder mossels is sal jy minder gebruik. Sorg net dat onderkant toe is met botter aangesien die mayo en kaas lekker inloop en is dan heerlik as jy jou broodjie deur die sous trek.

Bron en Foto: Lindi Botha Davis