Monday, August 19, 2013
Spinach, Parmesan and tomatoes add great flavour to this tasty pasta dish.
• 250g Fusilli pasta
• ½ red onion
• 300g skinless chicken breast, cubed
• 15ml olive oil
• 600ml water
• 1 Knorr bacon and noodle dry
• 300g baby spinach leaves
• 1 Tomato
• 50g grated Parmesan cheese
1. Place raw noodles in a 2 litre ovenproof dish
2. In a large frying pan, brown the onion and chicken in olive oil for 5 min
3. Add 600 ml water, stir in the Knorr bacon noodle dry cook-in-sauce satchet contents and bring to the boil while stirring
4. Add spinach and pour over the noodles
5. Mix well
6. Sprinkle with tomato and Parmesan cheese and bake at 200ºC for 25-30 min
7. Serve hot
Mushroom soup, garlic and herb seasoning - and a splash of white wine - give this pasta dish a special flavour combination.
• 175 millilitre Plain yoghurt
• 250 millilitre White wine
• 1 KNORR Cream of Mushroom Soup
• 250 gram Button mushrooms,sliced
• 500 gram Spinach spaghetti
• 30 millilitre oil
• 1 red onion, chopped
• 250 gram Bacon, chopped
• 2 Baby marrows, grated
• 250 millilitre Milk
• 5 millilitre Robertsons Garlic & Herbs Seasoning
1. Cook spaghetti in boiling salted water until al dente then drain and set aside.
2. Heat oil and sauté onion, bacon, mushrooms and baby marrow until cooked.
3. Add white wine and cook until reduced by half.
4. Mix KNORR Cream of Mushroom Soup powder and milk together and add to the mushrooms and cook until the sauce has thickened.
5. Season with Robertsons Garlic & Herb Seasoning then add the yoghurt and simmer for 5 minutes
6. Serve with spaghetti.
375g Tagliatelle pasta ribbons
10 ml SPAR Olive oil
2 cloves fresh garlic, finely chopped
20 ml basil pesto
250 ml SPAR cream
500 g SPAR Tender & Tasty smoked chicken breasts, thinly sliced (2 large breasts)
285g can SPAR button mushrooms, well drained
Salt and freshly ground black pepper to taste
460 g can SPAR asparagus salad cuts, well drained
Boil pasta in a pot of fast boiling salted water for 7-9 minutes.
Meanwhile, prepare the sauce by heating the olive oil and garlic together, and gently sauté for a minute.
Add the pesto, cream, chicken, mushrooms, salt and pepper.
Stir in the asparagus and reheat thoroughly.
Drain the cooked pasta in a colander and toss in a dash of olive oil.
Mix in the chicken and sauce, combining well. Serve immediately.
Hints and Tips
Fresh asparagus, when it is in season, makes a fine alternative to the canned asparagus. Steam lightly in a colander placed above the cooking pasta, until just tender and still very green in colour. Cut them into thirds and add to the completed sauce.
500 grams linguine
1 tbsp PnP Finest olive oil
1 red onion, finely sliced
10 back bacon rashers, diced
2 garlic cloves, crushed
400 grams baby marrows, julienned or grated
60 ml juice of lemon, and grated peel
3 tbsp chopped mint
3 tbsp chopped thyme
1 cup blanched peas
250 grams ricotta cheese, crumbled
• Cook pasta according to packet instructions, drain and set aside.
• Heat oil in a non-stick pan and gently fry onion, bacon, garlic, baby marrow and lemon juice and peel for 6-8 minutes or until cooked through, softened and flavours have combined.
• Stir through pasta, herbs, peas and ricotta until heated through.
• Season and serve immediately.
75 g Margarine
340 ml (1 ⅓ cups) Huletts White Sugar
125 ml ( ½ cup) Huletts Golden Syrup
250 ml (1 cup) Boiling Water
325 ml (1 ½ cups) Salted Peanuts
1. Over a gentle heat, stir the margarine, sugar, syrup and water together in a pot until the sugar is dissolved.
2. Turn up the heat and, without stirring, boil the mixture for half an hour. To test if ready, drop a little of the mixture in cold water. If it is ready it will set hard and crack when broken.
3. Remove the pot from the stove and stir in the nuts. Pour into a greased tin (roughly 20 cm x 20 cm) and allow to set.
4. Break into pieces when hard and store in a jar.
I simply love this recipe and I am making it again tonight. if you don't have ramekins, use solid tea cups or use one round solid big ramekin type dish that can fit in a oven dish with water.
Lemon Buttermilk Pudding Cake
1 c. sugar
1/3 c. flour
1/4 t. salt
4 large eggs, separated
1 1/2 c. full fat buttermilk
zest of two large lemons
1/2 c. fresh lemon juice
Line 8 ½ cup ramekins with sunflower oil and dust with castor sugar. Discard excess sugar. Get a deep dish ready that can hold the ramekins and enough hot water.
In a mixing bowl, whisk together sugar, flour and salt. In another mixing bowl, whisk together egg yolks, buttermilk, lemon zest and lemon juice until blended. Make a well in the flour mixture, and pour egg yolk mixture into centre. Whisk mixtures together until smooth. Meanwhile, beat egg whites with whisk attachment of mixer until peaks form. Carefully fold in 1/3 of egg whites into lemon mixture, and stir to lighten mixture. Then fold in remaining egg whites, being careful not to deflate the batter.
Transfer to ramekins and place in water bath. Fill with boiling water, ¾ of on the side of the ramekins.
Bake @ 190 degrees C for about 40 minutes. Enjoy immediately!
15ml (1T) instant coffee granules
15ml (1T) hot water
360g tin Nestlé Caramel Treat
5ml (1t) vanilla essence
250ml (1 cup) brandy
500ml (2 cups) cream
ground nutmeg, to sprinkle
Dissolve the coffee in the water.
Beat the coffee, caramel, vanilla and brandy until smooth, then mix in the cream.
Keep in the fridge until needed.
Sprinkle nutmeg on top, to serve.
King prawns, butterfried and basted in butter
Prep time: 15 minutes
Cooking time: 10–15 minutes
30 g butter
500 g unshelled Mozambican prawns, deveined and butterflied
For the sauce, mix:
5 ClemenGold mandarins, juiced
3 T tamarind paste
1 T garam masala
2 cloves garlic, finely chopped
2 t ginger, grated
30 g coriander, roughly chopped
2 spring onion, roughly chopped
1 t salt
Heat the butter on a large flat grill over a hot fire.
Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.
Toss the prawns in the sauce and serve with blanched broad beans and grilled nectarines.