Penne with chorizo & broccoli

Mary

Ingredients
400g penne
small head of broccoli broken into small florets
200g cooking chorizo diced
2 garlic cloves, crushed
1 tbsp fennel seed
200g low-fat cream cheese with garlic & herbs
parmesan and rocket leaves, to serve

Method
Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.

Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.

Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

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Pancackes with berries

Mary

Ingredients
50g plain flour
small pinch salt
1 medium free-range egg
150ml milk
2 tsp vegetable oil or melted butter, plus extra for frying

For the topping
100g white chocolate, broken into small pieces
200g mixed frozen berries
Recipe tips

Method
Put the flour and salt in a large bowl. Make a well in the centre, pour in the milk and crack in the egg. Using a whisk, gradually incorporate the flour into the wet ingredients until you have a smooth batter. Add the vegetable oil and mix thoroughly.

Heat a large frying pan over a medium heat. Add a little oil and use kitchen paper to smear it all over the base of the pan. Add a small ladleful of batter and swirl it around the pan to create a thin, even layer. Cook for 1-2 minutes, or until the batter is a little darker and set in the middle (to check, lift the edge of the pancake and check the underside is lightly golden-brown). Flip it over and cook the other side for 30-40 seconds. Transfer to a warm plate and cover with a clean tea towel to keep it warm. Cook the remaining batter in the same way to make 3 more pancakes.

For the topping, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Alternatively, melt the chocolate in short bursts in a microwave.

Put a pancake on each serving plate and divide the frozen berries between them. Drizzle the melted chocolate over the top and serve immediately. The heat of the pancakes and chocolate will thaw the berries quickly, but you want them to be chilled (it’s the contrast of temperatures that makes it so special).

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Peppermint Crisp Tart

PnP

INGREDIENTS
1 packet (200g) PnP T-biscuits
1 can (360g) caramel
2 cups (500ml) cream
4 (49g each) Peppermint Crisps

METHOD
Line a small rectangular dish with biscuits. Place caramel in a mixing bowl and stir until smooth. Whip cream to stiff peaks (don’t over whip). Fold cream into caramel and grate two Peppermint Crisps into mixture. Spread a generous amount of the caramel mixture evenly over the layer of biscuits. Add another layer of biscuits and repeat layer of caramel. Repeat layering with remaining ingredients, ending with a layer of caramel. Refrigerate for an hour or until set. Bash remaining Peppermint Crisps and sprinkle over just before serving.

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CHICKEN-A-LA-KING

Woumarie

Ingredients
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg

Method
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high.Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or until sauce starts to boil. Delicious on rice or pasta.

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3 Ingredient Mac and Cheese

Woumarie

Incredients
5 cups milk (1 ¼ L)
500g elbow macaroni
2 cups shredded cheddar cheese (200 g)

Preparation
In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
Enjoy!

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Breakfast Pie

Woumarie

Ingredients
2 sheets frozen ready-rolled puff pastry, partially thawed
6 thin slices pancetta
2 medium tomatoes, deseeded, chopped
3 eggs, whisked
1 Tbsp finely chopped parsley, to serve

NOTES:
Perfect for breakfast or great as a snack.

METHOD:
Put a baking tray in oven and preheat oven to 180°C. Cut six 9cm rounds from pastry and use to line a 6-hole muffin tin. Put 1 pancetta slice around inside of each pastry case, allowing edge to extend above pastry case slightly. Spoon tomato into cases and pour over eggs. Put muffin tin on hot tray and bake for 20 minutes or until egg is set. Serve pies sprinkled with parsley.

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CURRIED PILCHARD SPAGHETTI

Woumarie

Ingredients
400g can Lucky Star Curried Pilchard Cutlets
400g spaghetti
80g reduced fat feta cheese, crumbled
Tomato Sauce
Canola oil for frying
2 onions, finely chopped
10ml (2 tsp) chopped garlic
5ml (1 tsp) ground coriander
5ml (1 tsp) ground cumin
2.5ml (½ tsp) cayenne pepper (optional)
410g can chopped tomatoes
Milled black pepper
Brown sugar

Method
Tomato Sauce: Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. Pour in the tomatoes and season with pepper and a pinch of sugar. Cook briskly, uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly. Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through. While preparing the sauce, cook the spaghetti until tender in boiling water. Drain in a colander. Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad.

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God has already gone before you

  Written by Bob & Debby Gass

  2020/02/05

God has already gone before you

Deuteronomy 31:8 NIV

Are you feeling anxious today because you don’t know what you’re walking into? Israel was going into a good situation, the Promised Land. They had just come out of a bad one: a back-breaking, soul-destroying, hope-extinguishing 430 years of slavery. Now they were going to be free to own their own homes, raise their own families, work at jobs they liked, and be well paid for it. But the Promised Land wasn’t problem-free. There were enemy strongholds that had to be conquered one by one, and it would take time. “The Lord your God will drive out those nations before yo u, little by little. You will not be allowed to eliminate them all at once, or the wild animals will multiply around you” (Deuteronomy 7:22 NIV). Question: Is this a similar situation to the one you find yourself in today? You’re embarking on a new relationship, a new job, a new ministry, or an unfamiliar area where you don’t have all the answers? And because you don’t know exactly what’s involved, you’re anxious? Don’t be! Here’s the word for you today: “Be strong and courageous. Do not be afraid or terrified because of them, for the Lord your God goes with you; he will never leave you nor forsake you…The Lord himself goes before you and will be with you; he will never leave you nor forsake you. Do not be afraid; do not be discouraged” (Deuteronomy 31:6-8 NIV). Carry these promises with you. And when your confidence starts to falter and your faith fluctuates, read them, stand on them, and count on God to honor His Word.

Soul food: Isa 42-44Matt 12:22-37Ps 108Prov 3:31-32

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Breakfast Fritata ~ Banting

Woumarie

Ingredients:
4 Eggs
½ cup Double Cream
4 pieces Bacon
1 Courgette
½ Onion
½ tsp Crushed Garlic
Cheddar
1 Avocado
Salt & Pepper to taste

Preheat the oven to 180C. Chop up the onion and bacon into small pieces and fry in butter with the garlic. Cut the courgette into round slices and add to the bacon and onion. Whisk the eggs and cream together and add to the pan once the courgettes are cooked. Cook on a slow heat until the egg mixture starts to set in the pan. Grate the cheddar and spread it on top of the egg, then grill in the oven until the cheese starts to bubble and go brown Slice the avocado and put on top before eating. It can be eaten hot or cold for breakfast.

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Roasted Red Pepper and Feta Soup ~ Banting

Woumarie

Ingredients
4 Red Peppers
1 small Cauliflower
2 Tbsp Olive Oil
1 Onion
2 cloves Garlic
1 tsp Thyme
1 pinch Chilli Flakes
4 cups Chicken Broth
1 tsp Paprika
120g Feta
Salt & Pepper To taste

Method
Preheat the oven to 200’C. Cut the peppers in half and remove the seeds, cut the cauliflower into florets, dice the onion and chop up the garlic and thyme. Roast the red peppers until the skins are black (You can rub the peppers with olive oil and place them skin down on a baking tray directly onto the stove top). Place them in a sealable container or a plastic bag and let them ‘steam’ for 20 minutes. Remove the skins and dice. Meanwhile, toss the cauliflower in 1 tablespoon of olive oil, and place it in a single layer on a baking tray. Roast in the oven until tender and caramelised, for about 20-30 minutes, mixing once in the middle. This can also be done on the stove top in a heavy bottom pan. Heat the remaining oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes. Add the garlic, thyme and chili flakes and cook for about a minute. Add the roasted and peeled red peppers, cauliflower, broth, paprika, salt, pepper and feta and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. Serve garnished with crumbled feta and some diced peppers.

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