Macaroni & Kaas met Spek

Een van my gunsteling disse, Macaroni en kaas. Daar is natuurlik baie verskillende variasies van hierdie resep, mens kan bylas en uithaal, maar ek vind hierdie een vinnig en smaaklik!

Bestanddele
3 koppies macaroni

3 eiers
3 koppies melk
2-3 eetlepels botter

3 koppies Cheddarkaas, gerasper

1 teelepel mosterd

1 - 2 tamaties, geskil en fyn gekap
1 pak Spek, in stukkies gekap
sout en peper na smaak

Metode
Braai die spek in ’n pan en laat dan afkoel
Kook macaroni tot gaar in sout water, spoel af met koue water.
 Voeg botter by die macaroni.


Klits eiers, melk en mosterd saam. Jy kan sout en peper (of Aromat) saam met dit meng na smaak.


Smeer 'n vuurvaste glasbak met botter en plaas ’n laag Macaroni daarin.
Plaas ’n lagie bacon en dan kaas bo-op die Macaroni en herhaal die lae totdat al die Macaroni en kaas klaar is (so 3 lae).

Gooi die melk mengsel bo-oor dit alles en bedek met gerasperde kaas.

Pak gekapte tamaties bo-op.
 Bak teen 180 grade vir 30 tot 40 minute of mooi bruin.

Pasta with Basil, Tomatoes, Red Pepper and Baby Marrow and chicken (optional)

A delicious, light and nutritious summer dish, quick and easy to prepare.
Serves 4

Ingredients:
250 grams pasta of your choice
4 de-boned and skinless chicken breasts chopped into cubes (optional)
4 medium-sized baby marrows, sliced
4 large tomatoes, diced
1 large red pepper, chopped
1 chopped onion
2 cloves garlic finely chopped
½ cup chopped fresh Basil, or more if you prefer.
3 tablespoons of coconut or olive oil
2 Chicken stock cubes (optional)
Salt & Pepper to taste

Method:
In a large saucepan, sauté the onions in the oil for a couple of minutes over a medium heat. Add the chicken cubes or water and cook for another 3 minutes before reducing the heat and adding the garlic, red pepper, tomatoes and baby marrow. Allow to simmer gently without a lid, stirring occasionally.

Cook the pasta to your liking in salted water, drain and add to the sauce. Lastly stir in the Basil and turn the heat off. Allow the pan to stand for a few minutes to incorporate all the flavours before dishing up and garnishing with a sprig of basil.

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Variations: This recipe is most versatile and can also be made using beef; and for those who like it spicy, cayenne pepper or chilli can be added.

(This recipe from "Gardening in South Africa")

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Macaroni Cheese with bacon

Ingredients
Serves: 4 - 6

• 4-5 rashers streaky or back bacon
• 30g butter 
• 225g macaroni pasta
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 340g grated Cheddar cheese

Sauce

• 475ml milk
• 2 fresh farm eggs 
• salt and pepper 

Prep: 10min
Cook: 35min
Ready in: 45min

Method

Preheat oven to 180 C / Gas 4.

Chop bacon into bits and place bacon in a frying pan. Cook over medium high heat until evenly brown.
Drain, crumble and set aside.

In a large pot with boiling salted water, cook pasta until al dente. Drain.
In a medium frying pan, sauté the chopped onion and garlic.
Take off heat and add chopped cooked bacon and set aside.

To make the sauce, break the two eggs into the milk, add salt and pepper. Whisk well until all the egg is mixed in.

Place half of the cooked macaroni into a 2 litre baking dish (remember to slightly oil it first so that the macaroni doesn't stick to it). Sprinkle over half of the Cheddar cheese and half of the chopped bacon, onion and garlic. On top of that, place the other half macaroni and bacon mix and cover with the rest of the cheese. Gently pour over the egg and milk mixture and, if required, sprinkle some more grated cheddar over the top.

Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes.
Serve warm.

Of course you can vary the recipe by adding mushrooms, spring onion or any of your other favourites.

Enjoy!

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Spicy Tuna pasta

Serves 4-5

Nutritional content per serving:

2010kj | 77g carbohydrate | 27g protein | 7g fat | 7g fibre

Ingredients:

15 ml olive oil

1 red onion, finely chopped

5-10 ml crushed chili from a jar – John West

2 x 400 g cans of cut, peeled & diced tomatoes (Garlic, Basil and Oregano flavour)

15 ml capers

a hand full of black olives, pitted and chopped

5 ml brown sugar

Salt and freshly ground black pepper

500 g penne pasta

2 x 170 g tuna in oil, drained

Handful fresh basil leaves

Instructions:

1. Heat the oil in a pan and fry the onion and chili until soft and translucent.

2. Add the fresh cut tomatoes, capers, olives and sugar and simmer for 15 minutes. Season to taste.

3. Cook the pasta according to the pack instructions. Drain the pasta and stir the tomato sauce through.

4. Lastly, drain the tuna and scatter over the pasta.

5. Scatter with basil leaves.

Spaghetti bolognaise with bacon

Ingredients

• 500g Fresh Beef Mince.
• 400g Dried Spaghetti.
• 4 Rashers of Smoked Streaky Bacon, finely diced.
• 2 Tins of Plum/Chopped Tomatoes.
• 6 Fresh Cherry Tomatoes.
• 2 Medium Onions, peeled and finely diced.
• 2 Sticks of Celery, trimmed and finely diced.
• 2 Carrots, trimmed and finely diced.
• 2 Cloves of Garlic, peeled and finely diced.
• 1 Medium Chilli (optional), seeded and finely sliced
• 75g Freshly grated Parmesan Cheese, plus extra for grating over.
• 2 tbsp Tomato Puree
• 1 Beef Stock Cube.
• Glass of red wine (optional)
• Herbs:
• 2-3 Sprigs of Fresh Rosemary.
• Handful of Fresh Basil, plus extra for Garnish.
• 1 tsp Dried Oregano.
• 1-2 Fresh Bay Leaves.
• Olive oil.
• Sea Salt and Black Pepper.
• Crusty bread, to serve.

Method

1. Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
3. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell.
4. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
5. Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish. Beautiful!

This recipe is from Good Food 

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Asparagus and Pasta parcels with Parmesan cream

Ingredients:
250 g asparagus spears, washed and trimmed (woody ends reserved)
400 g spaghetti
1 cup cream
50 g finely grated Parmesan, plus extra for sprinkling
sea salt and freshly ground black pepper, to taste

Cooking instructions:

Preheat the oven to 200°C.

Drop the asparagus spears into a large saucepan of salted boiling water. Cook for a few minutes, then remove from the pot (reserving the boiling water), drain and set aside.

Cook the pasta and woody asparagus ends in the same pot of boiling water. Check the suggested time on the packet and remove and drain when just done.

Discard the asparagus ends. Warm the cream with the Parmesan and mix with the pasta.

Divide into four and form a nest of pasta on four large squares of baking paper. Top with the blanched asparagus, a little salt and pepper, and a generous sprinkling of Parmesan.

Twist the paper to conceal the contents of each parcel and place on a large baking sheet.

Bake for 10 minutes or until hot. If you like, sprinkle with more Parmesan.

Per serving: 2802.8 kJ, 18.3 g protein, 27.6 g fat, 86.4 g carbs