SPINACH TAGLIATELLE CARBONARA

SPINACH  TAGLIATELLE  CARBONARA:

INGREDIENTS:                 (serves 4)

130  g pasta
1  package spinach leaves ( about 170 g)
2  g fresh basil leaves
1/2  cup  extra virgin olive oil
3  cloves garlic, minced
115  g diced or smoked turkey ham
1  egg yolk
75  g white onion
200  ml  fresh cream
Salt and ground black pepper, to taste
3/4 cup freshly grated parmesan cheese
100  g spinach

METHOD:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Once the water is boiling. cook the pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes.
• Rinse with cold water.  Drain well. Heat olive oil in a skillet over medium heat; stir in turkey ham and cook 2-3 minutes.
• Remove from heat. Add cream then season with salt and pepper. Toss to combine. Pour in drained pasta and egg yolk. Sprinkle with parmesan cheese and serve.

MACARONI AND CHEESE

MACARONI  AND  CHEESE:

INGREDIENTS:        (serves 4 )

300  g macaroni,cooked
1  tbsp  butter
1  small onion, finely chopped
900  g spinach, torn
250  g beef bacon, fried and chopped
200  g cheddar cheese, grated
3  tbsp  dried breadcrumbs

For bechamel sauce:
500  ml  milk
1/2  onion, sliced
6  black peppercorns
1  each, bay leaf and parsley sprig
70  ml  butter
60  ml cake flour
Nutmeg powder, salt and pepper, to season
125  ml  cream

METHOD:

• Heat some butter in a pan and fry onion until soft.  Add spinach and stir until dry. Spoon it into the base of an oven dish and sprinkle bacon over.
• Stir in half the cheese into bachamel sauce and mix with macaroni. Spoon over bacon and sprinkle remaining cheese over.
• Sprinkle breadcrumbs and dot with remaining butter. Bake in a preheated oven for 30 minutes at 180C until golden brown.
• For bachamel sauce: Heat milk, onion, peppercorns, bay leaf and parsley until just before boiling point.
• keep aside for 10 minutes and sieve . Melt 60 ml butter in a saucepan and stir in flour. Add milk and stir over mild heat with a whisk until smooth and thick.
• Season and stir in cream. Leave to simmer for a further minute.

FUNG MEE MEIN

FUNG  MEE  MEIN:

INGREDIENTS:             (serves 2 )

25  ml  oil, for stir-frying and sauteing

50  g   chicken breasts, shredded

25  g   shrimps, peeled

20  g   carrots

20  g   bean sprouts

20  g   spring onions

25  g   each, Chinese and white cabbage

300    g egg noodles, cooked al dente according to packet instructions

25  ml   sweet soy sauce

30  g   sugar

Salt and black pepper, to taste

20  ml  chicken stock

METHOD:

• Heat a wok, add oil and saute chicken and shrimps. Then add all the vegetables and saute until done.
• Add egg noodles and toss well. Add sweet soy sauce, sugar, salt, and black pepper powder, saute well.
• Raise the heat, then add chicken stock and stir-fry noodles for a few minutes. Serve hot.

TOMATO RICE WITH PEAS

TOMATO  RICE  WITH  PEAS:

INGREDIENTS:

400  g white rice
1  onion, chopped
2-3  cloves, garlic peeled, smashed
350  g canned Italian tomato
3-4  tbsp  olive oil
1  litre  chicken stock
1  hot chilli
175  g  green peas
4  tbsp  chopped fresh coriander
Salt and pepper to taste

To serve:
1  large avocado, sprinkled with lime juice
Lemon wedges
4  chopped spring onions
1  tbsp chopped fresh coriander

METHOD:

• Wash the rice in running water and soak for 15 minutes. In a food processor, place onion, garlic, tomatoes to make a puree.
• Heat oil in a casserole, add rice and fry until golden.  Add the puree to the rice and bring the mixture to a boil.
• Add stock and let it boil again. Now add the chilli. Season with salt and pepper and simmer over low heat until rice is tender and all the liquid absorbed.
• Remove the chilli. Add peas and coriander and heat for five minutes. Fork through gently and serve the dish in a bowl.
• Arrange avocado and lime slices and garnish with chopped spring onions and coriander.

Note:  Serve hot.

SAFFRON HERB RICE

SAFFRON  HERB  RICE:

INGREDIENTS:

2  g  saffron
150  g basmati rice, soaked in water for 10 minutes
25  g melted butter
5  g chopped coriander
10  g chopped onion
2  g chopped garlic
2  g chopped parsley
2  g chopped green rosemary
20  g fresh cream
2  g  oregano
100  ml  water
1/4  tsp  cumin powder
Salt and pepper, to taste
1/2  tsp  turmeric powder


METHOD:

• Heat butter in a saucepan and saute all the ingredients, except rice and water, for two to three minutes.
• Add drained rice and saute for another minute. Add  water, season it with salt and pepper, bring to a boil and cover.
• Simmer till done and all the water is absorbed.

Notes:  Serve with grilled chicken.

PILAF WITH BARLEY

PILAF  WITH  BARLEY:

INGREDIENTS:

60  ml   olive oil
2  onions, chopped
1/2  cup  wild rice
1   cup  pearl barley
3  cloves garlic, crushed
1  litre  vegetable stock
1   red pepper, sliced
250  g portabellini mushrooms, sliced
1  bunch spinach, trimmed and shredded
3  tbsp  chopped parsley
1  tsp  chopped rosemary
2  tsp  grated lemon rind

METHOD:

• Heat half the oil and saute onion over gentle heat for five minutes.  Add barley, rice and half the garlic and stir for one minute.  Add stock and bring to a boil.
• Reduce the heat, cover and simmer for an hour, until tender. Meanwhile, heat the remaining oil in a frying pan.
• Add peppers and stir-fry over a high heat until begining to brown.
• Add mushroom and stir fry for two minutes. Reduce the heat, add spinach and remaining garlic and allow the spinach to wilt.
• Add herbs and lemon rind and remove from heat. Once barley is cooked, stir in veggies and season to taste. Serve.

Notes:  Serve as a side dish with grilled or roast meat or chicken.

TOMATO SPAGHETTI

TOMATO  SPAGHETTI:

INGREDIENTS:                  (serves 3)

500  g spaghetti
30  ml  oil
1  onion, chopped finely
2  garlic cloves, crushed
410  g each, canned chopped tomatoes and tomato puree
10  g each, peppadews, and sun-dries tomatoes, finely shredded
45  ml  calamata olives, chopped, pips removed
5  g brown sugar
45  ml  chopped, fresh oreganum or parsley
2  feta cheese wheel packs, finely crumbled

METHOD:

• Bring salted water to a boil in a large saucepan, add spaghetti and cook in salted water until al dente.
• While the pasta is cooking, heat oil in another saucepan and fry onion and garlic until soft.  Add tomatoes, puree, peppadews, sun-dried tomatoes, vinaigrette and olives and bring to a boil.
• Simmer for 15 minutes. Season with salt, pepper and brown sugar, stir the herbs in. Spoon warm pasta into the sauce, mix well and sprinkle the feta cheese over. Serve warm.

SPEEDY PAELLA

SPEEDY  PAELLA:

INGREDIENTS:                        (serves 4)

1  kg  frozen long-grain white rice with vegetables
                              ( peas, corn and carrots)
1  tbsp  oil
225  g fresh sea scallops ( halved large scallops)
225  g cooked, peeled, de-veined shrimps
4  plum  tomatoes, coarsely chopped
1/2  tsp  ground turmeric
Salt and ground black pepper, to taste

Chopped fresh parsley ( optional)

METHOD:

• Prepare rice according to package directions.
• Meanwhile, in large skillet heat oil over medium heat.  Add scallops to hot oil in skillet; cook for 3 minutes or until scallops are opaque.  Add shrimp and tomatoes; heat through.
• Transfer rice to a bowl; stir in turmeric. Spoon seafood-tomato mixture over rice; lightly toss. Season to taste with salt and pepper. Sprinkle fresh parsley over the dish. Serve immediately.

PAPARDELLE CALAMARI

PAPARDELLE  CALAMARI:

INGREDIENTS:                 (serves 2 )

2  garlic cloves
1/4  cup  olive oil
600  g extremely  fresh squid, cleaned throughly
    (reserve the ink) body and tentacles diced
80  ml  non-alcoholic dry white wine
3  tbsp  tomato sauce
parsley, a small bunch, minced
Salt and peppercorns, to taste
320  g spaghetti, uncooked

METHOD:

• Heat oil in a pot and wilt garlic without letting it brown.  Add squid, minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer for about 45 minutes. Checking every now and then to make sure it's not sticking ( if it does add a little hot water).
• Mix in tomato sauce and non-alcoholic wine. Simmer for about 20 minutes, uncovered, then dilute the sauce with a little hot water and simmer for 30 minutes, covered, or until the sauce has a thick consistency.
• Half an hour before serving, bring 3 litres of salted water to a boil.  Add pasta and squid ink, according to taste. Cook the pasta until al dente. Drain and mix it with the squid. Toss well and serve hot. 

PASTA WITH TOMATOES

PASTA  WITH  TOMATOES:

INGREDIENTS:               ( serves 4)

200  g whole wheat penne pasta
800  g Italian-style diced tomatoes, canned
400  g canned cannellini beans, rinsed and drained
250  g fresh spinach, washed
1/2  cup crumbled feta cheese

METHOD:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
• Meanwhile, in a large nonstick skillets, combine tomatoes and beans. Bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes.
• Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
• Stir pasta into spinach mixture and heat through. Sprinkle with feta cheese and serve.