Chicken Noodle Soup

Ingredients
900ml chicken or vegetable stock
1 boneless, skinless chicken breast, about 175g
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Method
Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3 thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

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Spek-en-Kaas Spaghetti

Magda

Bestanddele
1 Pak Spaghetti
2 Pakke gekapte spekvleis
500 g Gerasperde Cheddarkaas (Hoe meer kaas hoe lekkerder)
2 Pakke Gekerfde Sampioene

Metode
Braai die spekvleis en sampioene saam tot heerlik bruin en bros. Kook die spaghetti tot gaar en dreineer. Roer die warm spaghetti tussen die spekvleismengsel in. Roer al die kaas tussenin en laat dit smelt.

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>Seekos en Pastagereg

Magda

Bestanddele
Gemengde seekos, hoeveelheid afhangend van hoeveel persone.
(Jy kan ook shrimps of ander seekos gebruik)
Visspeserye – genoeg!
Thai speserye
knoffel
sout en peper
tobascosous (of iets anders, tobasco sous ongelooflik duur)
pietersielie
“Spring onions”
uie
tamatie
sjerrie
room
pasta (ops)

Metode
Braai uie, tamatie, pietersielie, sampioene en seekosmengsel. saam, roeg gedurig. Voeg al die geurmiddels en sjerrie by en prut so vir ‘n halfuur. Voeg room by en prut vir 5 minute.
Meng met gaar pasta of bedien net so as ‘n voorgereg.

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VRUGTIGE MACARONI-SLAAI

Marie

Heerlik by ‘n vleisbraai. (Dit lewer 8 porsies)

Bestanddele
250 g macaroni                                                            
15 ml olie
1 klein pynappel, geskil en in blokkies gesny                 
3 piesangs, in skywe gesny
1 x 410 g-blik perskeskywe, gedreineer                         
401 g-blik jong ertjies, gedreineer
kruisementblare vir garnering

Slaaisous:
125 ml bier                                                                   
125 ml goeie gehalte mayonnaise

Metode
Kook die macaroni in soutwater vir 10 15 minute of tot al dente.   Dreineer en spoel af onder koue lopende water.  Meng pasta liggies met die olie.  Berei intussen die slaaisous deur die bier en mayonnaise goed te skud in ‘n glasfles met ‘n skroef deksel.  Meng die macaroni, pynappel, piesangs, perskes, ertjies en slaaisous saam.  Skep in ‘n mooi vlak slaaibak, garneer met kruisementblare.

Wenke:
Die slaai kan ‘n uur of wat vooraf gemaak word, bedek met kleefplastiek en bêre in die yskas.
Besprinkel die piesangskywe met ‘n bietjie suurlemoensap.

Variasies:
Vervang die ingemaakte perskes deur ingemaakte lietsjies.
Vervang die bier deur pynappelsap óf natuurlike jogurt.
Gebruik 1 x 410 g-blik pynappelstukke, gedreineer, in plaas van vars  pynappel.

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Spaghetti met Tamatiesous

Magda

Bestanddele
2 uie
2 eeteel Botter of margarien
4 of 5 ryp tamaties
Sout en peper na smaak
1 teelepel suiker
2 koppies gekookte spaghetti
kwart tot half koppie gerasperde kaas

Metode
Sny die uie in dun skywe en braai dit in die warm botter of margarien in ‘n kastrol tot dit effens bruin is. Voeg die tamaties, in skywe gesny, by en kook totdat dit sag is.
Voeg sout, peper en suiker by en vryf die sous met ‘n houtlepel deur ‘n draadsif. Sit die spaghetti in ‘n plat skottel, sit die kaas in die middle bo-op en gooi die tamatiesous oor die kaas en spaghetti.

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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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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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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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Spaghetti Bolognese

Suzan

Ingredients
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

Method
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

Maureen

Ingredients
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

Method
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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