PROUDLY SOUTH AFRICAN MACARONI AND CHEESE WITH GRATED BILTONG ~ Shona's Kitchen

 

 

 

Ingredients

 

250g macaroni, cooked, as per instruction on packet

100g butter

1 garlic clove, chopped

10ml origanum

35g (60 ml) cake flour

300ml milk

100g (250 ml) Mature Cheddar Cheese, grated

100g (250 ml) Gouda Cheese, grated

250ml biltong powder

Salt and pepper to taste

6 sundried tomatoes, soaked in water and sliced

50g (125 ml) Mature Cheddar Cheese, grated (extra)

Biltong slices to garnish (optional)

 

 

Instructions

 

Preheat oven to 180 C.

Melt the butter in a saucepan and fry the garlic and origanum for 3 minutes. Add the flour and mix to form a paste.

Add the milk a little at a time, stirring well after each addition to prevent sauce from forming lumps.

Add the biltong powder and season to taste.

Mix the sauce with the cooked macaroni and spoon into greased oven bowl.

Arrange the sliced sundried tomatoes on top.

Sprinkle with extra cheese and bake for 30 minutes until done.

Serves 4-6

 

Bacon, Cheese and Corn Pasta Bake

Ingredients
 
• 200 gram Lean bacon, chopped
• 750 millilitre Frozen corn
• 1 Onion, chopped
• 1 Box KNORR Mince Mate Smoky Bacon & Cheddar flavour
• 800 millilitre Warm water
• 250 gram Finely grated cheddar cheese
 
 
Instructions
 
1. Preheat oven to 180°C
2. In a large pot fry the onion and bacon until onion is soft
3. Stir in the KNORR Mince Mate Smoky Bacon & Cheddar flavour seasoning mix, pasta and water
4. Cook until pasta is soft, then stir in the corn and half the cheese
5. Place in a greased ovenproof dish
6. Top with remaining cheese
7. Bake at 180°C for 10 minutes or until cheese has melted.

Rice noodle cakes

 

 

This recipe is gluten-free, wheat-free, yeast-free, dairy-free and nut-free.

 

Ingredients

 

• 200g rice vermicelli noodles

• 3 eggs, beaten lightly

• 1 medium carrot (120g),

• grated coarsely

• 1 medium zucchini (120g), grated coarsely

• ½ cup coarsely chopped

• fresh coriander

• 2 tablespoons gluten-free

• sweet chilli sauce

• 2 tablespoons vegetable oil

 

 

Preparation method

 

Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until tender; drain. Cut noodles coarsely with scissors.

Combine noodles, egg, carrot, zucchini, coriander and sauce in large bowl.

Heat a little of the oil in large frying pan; cook ¼-cup mixture, flattening slightly with spatula, until browned both sides. Repeat with remaining oil and noodle mixture, cooking three or four cakes at a time.

Serve noodle cakes with extra sweet chilli sauce.

CANNELLINI BEAN AND BACON PASTA

 

 

Serves: 4

Ingredients:

 

500 g spaghetti

1 x 400 g cannellini beans, drained

125 ml olive oil

2 lemons, juiced

sea salt and freshly ground black pepper, to taste

200 g bacon, roughly chopped

20 g parsley, chopped

 

 

 

Cooking instructions:

Cook the pasta in boiling salted water until al dente.

Blend the beans, olive oil and lemon juice until smooth. Season to taste.

Fry the bacon in a hot pan until crispy.

Toss the sauce through the pasta and serve topped with the bacon and parsley.

Cheesy Macaroni with Mini Viennas

Serves 4

 

Ingredients

 

14 Eskort Mini Viennas Sliced in Half Length-ways

150 g Cheddar Cheese, Grated

45 ml Pickled Peppadews,Roughly Chopped

400 g Macaroni ( Cooked)

100 g Mozzarella Cheese, Grated

4 Eggs, Beaten

Salt & Freshly Ground Black Pepper

 

Method

Preheat the oven to 180˚ C.

Combine cheddar cheese, peppadews, eggs & seasoning & mix with drained & cooked macaroni.

Pour mixture into a lightly greased ovenproof casserole dish.

Place sliced Eskort Mini Viennas evenly onto the macaroni.

Sprinkle the mozzarella cheese over the Viennas & macaroni.

Bake in a preheated oven until the macaroni has set & the cheese is golden & bubbling, for approximately 25 minutes.

Serve hot with a side garden salad.

Chicken Caesar Pasta

 

Spinach, Parmesan and tomatoes add great flavour to this tasty pasta dish.

 

Ingredients

 

• 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

 

 

Method

 

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

Bacon And Baby Marrow Pasta Recipe

 

Mushroom soup, garlic and herb seasoning - and a splash of white wine - give this pasta dish a special flavour combination.

Ingredients

• 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

 

 

Instructions

 

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.

Smoked Chicken And Pesto Pasta

 

Ingredients

(Serves: 6)

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

 

 

 

Method

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.

Ricotta, Lemon, Pea and Bacon Pasta

 

Main Ingredients

 

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

 

 

Instructions

 

• 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.

Chicken Broccoli Alfredo

Ingredients:

 

2-3 cooked chicken breasts, diced.

1-2 cups fresh chopped broccoli, cooked and hot (I steam mine in the microwave)

1 box of Penne pasta (or your favorite pasta)

Alfredo Sauce:

1/2 cup butter

2 cups heavy cream

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/2 teaspoon (1 clove) minced garlic

1/4 cup freshly grated Parmesan cheese

 

 

Instructions:

Steam broccoli and chop chicken.

Set aside.

Boil and drain pasta as directed on package.

Melt butter in medium saucepan over medium heat.

Add minced garlic with the butter and saute until tender.

Add cream, garlic powder, and pepper.

Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.

When sauce has reached desired consistency, stir in Parmesan cheese.

Pour chicken and broccoli in the sauce and stir.

Add in Pasta and toss.

Sprinkle top with parmesan cheese.

Sundried Tomato, Butternut & Baby Spinach Pasta

Ingredienoil

• 1 Onion, finel

• 5 millilitre Crushed garlic

• 75 gram Sundried tomatoes in oil, roughly chopped

• 250 gram Button mushrooms, sliced

• 1 sachet (50g) tomato paste

• 1/2 Tin tomato purée

• 5 millilitre Robertsons Italian Herbs

• 1 KNORR Vegetable Stock Pot

• 500 gram Butternut, peeled, cubed and steamed

• 15 millilitre Sugar

• 150 millilitre Cream

• 30 millilitre Fresh parsley, chopped

• 2 Rounds feta cheese, crumbled

• 500 gram Penne pasta, boiled and drained

• 100 gram Baby spinach leaves

 

 

 

Instructions

 

1. Sautee the onions and garlic in oil until lightly brown.

2. Add the chopped sundried tomatoes and fry for 3 minutes.

3. Add the mushrooms fry for a further 5 minutes or until soft.

4. Stir in the tomato paste, tomato puree, Robertsons Italian Herbs and KNORR Vegetable Stock Pot and allow to simmer for 5 - 10 minutes.

5. Then add the steamed butternut, sugar, cream and chopped parsley and simmer for a further 5 minutes.

6. Mix the cooked penne pasta into the sauce together with the baby spinach leaves – the heat from the sauce will wilt and cook the spinach.

7. Top with crumbled feta cheese and serve.

Creamy bacon & avocado fettuccine

Ingredients

 

• 375g fettuccine

• 1 tablespoon olive oil

• 30g butter

• 1 clove garlic, crushed

• 100g pancetta (or bacon or prosciutto), chopped

• 300ml cream

• pepper

• 2 large ripe avocadoes, peeled, stone removed and sliced

• grated parmesan, to serve

 

 

Preparation method

 

Bring a large pan of salted water to the boil and cook fettuccine according to packet instructions; drain and set aside.

Heat oil and butter together in a frying pan until just melted. Add garlic and pancetta and cook, stirring for 1-2 minutes or until pancetta is golden.

 

Stir in cream and season with freshly ground black pepper; simmer gently for 5 minutes.

Stir through cooked fettuccine and toss to coat evenly. Lastly add avocado slices and mix gently.

Divide pasta amongst four bowls and serve topped with grated parmesan.

Pea and ham pasta

Delicious when served with parmesan cheese.

[Serves 4]

 

Ingredients

500g fettucini

120g Gypsy ham,

cut into strips

3 tbsp butter

3 tbsp olive oil

250g frozen peas

2 tsp finely grated

lemon zest

2 tbsp fresh lemon juice

sea salt flakes and freshly ground black pepper

To serve:

Parmesan cheese, finely grated

 

 

Instructions:

 

1 Melt the butter in a large frying pan. Add the ham and cook until crisp on the edges. Remove with a slotted spoon and set aside on paper towel.

2 Add the olive oil to the pan and then the peas, and cook until the peas are bright green.

3 Cook the pasta according to packet instructions.

4 Drain the pasta (reserving 1 cup of the cooking water) and tip the pasta back into the pot.

5 Add the ham, peas, lemon zest and juice. (Loosen with some extra-virgin olive oil or some of the cooking water if necessary.) Season well.

6 Serve immediately, with plenty of grated Parmesan sprinkled over the top.

Fettucini Al Fredo

Serves: 4

 

Ingredients

 

• 250g (8.82 ounces) portobellini mushrooms, thinly sliced

• 2 garlic cloves, minced

• 400g (14.11 ounces) gypsy ham

• 250ml (8.45 fluid ounces) cream

• handful fresh parsley, finely chopped

• salt & pepper to serve

• juice of 1 lemon

to serve

• 500g (17.64 ounces) fettucini, cooked

 

 

Instructions

 

1. To make the sauce, fry the mushrooms in a large pan for 5 minutes.

2. Add the garlic and ham and fry for another minute.

3. Pour the cream and allow to simmer on low heat for 10 minutes while you cook the pasta.

4. When the pasta is cooked, add the parsley to the sauce. Season to taste and add the lemon juice.

5. When draining the pasta, reserve 1 cup of the cooking water.

6. Toss the pasta in the sauce and add some of the reserved pasta water if the sauce looks too thick.

7. Serve immediately.

Creamy Chicken and Mushroom Penne Pots

 

 

 

Chicken Broccoli Alfredo

 

 

2-3 cooked chicken breasts, diced.

1-2 cups fresh chopped broccoli, cooked and hot (I steam mine in the microwave)

1 box of Penne pasta (or your favourite pasta)

Alfredo Sauce:

1/2 cup butter

2 cups heavy cream

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/2 teaspoon (1 clove) minced garlic

1/4 cup freshly grated Parmesan cheese

Steam broccoli and chop chicken. Set aside. Boil and drain pasta as directed on package. Melt butter in medium saucepan over medium heat. Add minced garlic with the butter and sauté until tender. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. When sauce has reached desired consistency, stir in Parmesan cheese. Pour chicken and broccoli in the sauce and stir. Add in Pasta and toss. Sprinkle top with parmesan cheese.

 

 

Gorgonzola and Parma Ham Pasta

Serves 2-4

 

Preparation time 10 minutes

 

Cooking time 10 minutes

 

 

 

 

Ingredients:

• 250g packet Pasta di Puglia (mixed-flavour pasta)
• 2 handfuls raspberries
• 125g Gorgonzola (or blue cheese), crumbled
• handful rocket leaves, torn
• 8 thin slices black forest or Parma ham, torn
• 100g (1 packet) toasted walnuts, roughly chopped
• balsamic vinegar, to serve

Instructions:

1. Cook the pasta according to packet instructions until al dente. Drain well.
2. Mix the raspberries, Gorgonzola, rocket and ham through the pasta.
3. Serve with the walnuts sprinkled over and balsamic vinegar.

Tip:

To make it cheaper...

• Substitute the mixed-flavour pasta with pow tie pasta.
• Use apple, strawberries or figs instead of raspberries.
• Substitute the Gorgonzola with Feta or goat's cheese.

Mexican Pasta

Dish up this pasta dish with a slight chilli kick while supporting your favourite soccer team.


Ingredients

400 gram Tin red kidney beans, drained
2 tablespoons olive oil
2 Onions, chopped
2 Baby marrows, diced
450 millilitre water
15 millilitre Stork Margarine
½ cup Frozen corn, thawed
1 KNORR Arrabiatta Pasta & Sauce
1 Tomato, chopped
1 pinch Robertsons Salt and Black Pepper to taste


Instructions

In a frying pan heat oil. Sauté onions and baby marrow.

Add water and margarine, bring to the boil.

Stir in KNORR Arrabiatta Pasta & Sauce, cook for 8-10 minutes, stirring continuously.

Stir in the corn, kidney beans and tomato, season with salt and pepper.
Stir gently until heated through.
Serve in beautiful Mexican bowls with lime wedges.

Basil, Lemon and Garlic Chicken Pasta

Ingredients

• 1 KNORR Chicken Stock Pot
• 2 tablespoons Robertsons Basil Paste
• 2 tablespoon Olive oil
• 4 Chicken breasts ,sliced into strips
• 1 Garlic clove, crushed
• Juice and zest of one lemon
• 300 gram Penne, cooked
• 8 Courgettes, sliced
• 1 cup Cream
• Grated Parmesan to serve

Instructions

1. Heat the oil in a large heavy-based pan
2. Brown the chicken pieces, courgettes and garlic for about 5 minutes or until the chicken is cooked through
3. Stir through the Robertsons Basil Paste, lemon juice, lemon zest, cream and KNORR Chicken Stock Pot
4. Bring to the boil, reduce heat and simmer for 5 minutes
5. Serve with penne and grated Parmesan.

Mexican Chicken Pasta

 

 

 

Bring out the sombrero's brother! This spicy chicken pasta smacks of the typical flavours of Mexico.

 

Ingredients

• 300 gram Pasta bows
• 300 gram Cubed chicken
• 20 millilitre Robertsons Mexican Seasoning
• 30 millilitre Oil
• 1 Red pepper, chopped
• ½ Green pepper, chopped
• ½ Yellow pepper, chopped
• 1 KNORR Creamy Three Cheeses Sauce
• 300 millilitre Milk
• 1 Bunch spring onions, chopped

Instructions

1. Cook pasta in boiling salted water.
2. Toss the chicken cubes in the Robertsons Mexican Seasoning and fry in oil until cooked.
3. Add the peppers and fry for another minute.
4. Prepare the sauce as per packet instructions however use 300ml boiling milk.
5. Add the pasta to the chicken and pour the sauce over.
6. Toss together well and sprinkle with spring onions before serving.