Penne with chorizo & broccoli


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

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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3 Ingredient Mac and Cheese


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

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.

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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

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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Spaghetti Bolognese


1 tbsp olive oil
1 large onion , diced
1 red pepper, diced
3 garlic cloves, crushed
750g beef mince
4 tbsp tomato purée
50ml balsamic vinegar
2 x 400g cans chopped tomatoes
1 beef stock
75g salami , chopped
400g spaghetti, shredded basil leaves and grated Parmesan, to serve

Heat the oil in a large casserole and cook the onion and pepper for 3-4 mins until beginning to soften. Stir in the garlic, cook for 1 min, then add the mince and cook until browned.

Stir in the tomato purée, balsamic vinegar, chopped tomatoes and stock cube. Bring to the boil, turn down to a simmer, put on the lid and cook, stirring every so often, for 20 mins.

Remove half the Bolognese, leave to cool, then put in a lidded container and keep in the fridge for tomorrow. Add the chopped salami to the pan and continue to cook. Meanwhile, bring a large pan of water to the boil and cook the pasta following pack instructions. Season the Bolognese mixture, serve with the spaghetti and scatter over the basil and Parmesan.

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Veg mac and cheese


150g butternut squash, cut into chunks
300g penne
40g butter
1 small leek , finely sliced (about 50g)
25g flour
600ml milk
100g frozen peas
175g mature Cheddar cheese
1 slice day-old brown bread, blitzed into crumbs

Heat oven to 200C. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.

Cook the pasta according to the pack instructions.

Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.

Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

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1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas

Geur hoender met sout & peper en kook tot sag.  Ontbeen en sny vleis in stukke. Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld en kook tot dik. Kook macaronistukkies in soutwater to sag en dreineer. Smelt botter in ‘n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by en kook ‘n rukkie. Meng meel met water en roer by tamatiesous. Voeg sop by en
roer tot gemeng. Voeg hoender, kaas en macaroni by, meng en laat ‘n paar minute prut. Sit warm voor met rys en ‘n slaai.  (6 – 8 persone.)

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Pork Sausage Pasta


1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
8 thick pork sausages, skin removed, meat crumbled
400g tin chopped tomatoes
300ml vegetable stock
50g butter
50g plain flour
500ml milk
400g penne pasta
salt and pepper

Preheat the oven to 200C

Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.

Crumble in the sausage meat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.

Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-colored appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.

Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.

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Best Mac and Cheese

50g bread cut into small chunks
2 tbsp butter , plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g mature cheddar , grated
50g parmesan grated

Heat oven to 200C/fan 180C/gas 6.

Spread 50g bread chunks over a baking sheet, drizzle with 1 tbsp melted butter and season. Bake for 6 mins until crisp, then set aside.

Boil 350g spiral or short pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt 2 tbsp butter in a saucepan.

Add 1 clove finely chopped garlic and 1 tsp English mustard powder, cook for 1 min, then stir in 3 tbsp plain flour. Cook for 1 min more, then gradually whisk in 500ml whole milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in 250g grated mature cheddar and 25g grated parmesan.

Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes.

Scatter over the bread and remaining 25g grated parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

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Frikadell Dis Met Rys

10 rou frikadelle
2 kop rys
1 pakkie tamatiesop
1 liter kookwater

Strooi 1 en halwe kop rys onder in gesmeerde bakskottel. Plaas frikadelle bo-op. Strooi ander halwe kop rys bo-oor. Maak sop aan met kookwater , sout en peper na smaak. Gooi bo-oor rys en frikadelle. Bak by 125 C vir 1 en halwe uur. Indien rys al die vloeistof geabsorbeer het, gooi nog bietjie water by tydens kookproses. Bedien met bykosse na smaak.

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Lemon Pasta Bake

Can be turned into a vegetarian dish, by using an vegeterian alternative to the cheese.

300g macaroni
200g broccoli, cut into small florets
100g  baby spinach, any thicker stems removed
2 tsp olive oil
2 spring onions, outer leaves removed, thinly sliced
1 garlic clove, thinly sliced
1 tbsp plain flour
300ml skimmed milk
2 bay leaves
1 tsp wholegrain mustard
1 lemon, finely grated zest only
100g Parmesan (or vegetarian alternative), finely grated
salt and freshly ground black pepper
mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil,  to serve

Preheat the oven to 200C/180C Fan/Gas 6

Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside

Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.

Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.

Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.

Serve with the dressed salad leaves.

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