SUURROOM EN SAMPIOEN PASTA

SUURROOM EN SAMPIOEN PASTA

Chicken Recipes, Pasta Recipes | 0 comments

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Suurroom en Sampioen Pasta

  • Author: Suzanne Crozier
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Ingredients

Scale
  • 500g pasta
  • 1 ui gekap
  • 500g (2 pakkies) sampioene, gekap
  • 4 Hoender Gaar Hoender filette, gevlok
  • 250g (1 houer) suurroom
  • 250ml (1 k) mayonnaise

Instructions

  1. Koop pasta in borrelende soutwater tot net sag, dreineer en hou eenkant
  2. Braai ui tot sag. Roer sampioene by en braai verder
  3. Roer hoender, suurroom en mayonnaise deur. Bring tot kookpunt
  4. Roet by pasta en sit warm voor.

Nutrition

  • Serving Size: 4

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BLISTERED CHERRY TOMATO PASTA WITH PARMESAN AND FRESH BASIL

BLISTERED CHERRY TOMATO PASTA WITH PARMESAN AND FRESH BASIL

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BLISTERED CHERRY TOMATO PASTA WITH PARMESAN AND FRESH BASIL

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Ingredients

Scale
  • a glug of extra virgin olive oil
  • 1 punnet of cherry tomatoes, halved
  • 1 punnet cherry tomatoes, kept whole
  • 4 garlic cloves, crushed
  • 2 green chillies, seeded and chopped
  • (add more if you like it hot)
  • a large pinch of both salt and cracked black pepper
  • a big handful of grated parmesan
  • 2 big handfuls of fresh basil leaves
  • torn 1/3 cup sunflower seeds, toasted
  • 340g spaghetti

Instructions

  1. Preheat oven to (220˚C)
  2. Drizzle olive oil into an oven tray and add the tomatoes (halved and whole).
  3. Add the garlic and chilli, season to taste and then toss the tomatoes around to combine all the ingredients
  4. Pop the tray into the oven and roast the tomatoes until charred and blistered (about 10 – 15 minutes).
  5. Remove from the heat and set aside.
  6. While the tomatoes are roasting, bring a large pot of water to the boil.
  7. Add a pinch of salt and then the spaghetti.
  8. Cook to al dente then remove from the heat and drain.
  9. Place the spaghetti in a large serving platter and scatter over the blistered cherry tomatoes.
  10. Sprinkle over the toasted sunflower seeds, grated parmesan and fresh basil.
  11. Finish off with a generous drizzle of olive oil, salt and crackled black pepper.

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Spek En Sampioenpasta

Spek En Sampioenpasta

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Spek En Sampioenpasta

  • Author: Landbou Boerekos Uitgawe 9 Somer 2016-‘17
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Description

Gerookte varkspek en bruin sampioene is ʼn wen kombinasie. Dikwels hou kinders nie van die smaak van bloukaas nie. Vervang dit dan met ʼn ander soort kaas.

Ingredients

Scale
  • 1 pak (500g) pasta van jou keuse
  • 1 pak (250g) gesnipperde spekvleis
  • 1 ui, fyngekap
  • 2 knoffelhuisies, fyngekap
  • 30g botter
  • 500g bruin of wit sampioene, fyn gesny
  • Sout en varsgemaalde swartpeper na smaak
  • 30 ml koekmeel
  • 3 ml mosterd poeier
  • 750ml warm melk
  • 60 ml gekrummelde bloukaas of Feta
  • Gekapte pietersielie, om oor te sprinkel

Instructions

  1. 1. Kook die pasta in ʼn groot pot vinnig kokende soutwater tot gaar, maar ferm.
  2. 2. Braai die spek, ui en knoffel in die botter tot die ui en spek gaar is.
  3. 3. Voeg die sampioene by en braai verder tot gaar. (Namate die sampioene gaar word, sal daar baie vloeistof in die pan wees. Moenie bekommerd wees nie, dit moet so lyk.)
  4. 4. Sodra die sampioene gaar is, sprinkel die sout, peper, meel en mosterdpoeier egalig oor.
  5. 5. Roer tot die mengsel borrel en voeg dan die warm melk bietjie vir bietjie by.
  6. 6. Prut, terwyl jy roer tot die sous verdik en gaar is.
  7. 7. Voeg die bloukaas by en roer deur.
  8. 8. Meng die sous en pasta en skep in ʼn opdienbak.
  9. 9. Sprinkel pietersielie oor en sit voor met slaai

Nutrition

  • Serving Size: 8

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Tunakasserol

Tunakasserol

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Tunakasserol

  • Author: Kook en geniet
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Ingredients

Scale
  • 45 ml (3e) kookolie
  • 125 ml (1/2 k) gekapte ui
  • 125 ml (1/2 k) rooi of groen soetrissie, gekap
  • 30 ml (2 e) koekmeelblom
  • 310 ml (1 ¼ k) warm melk
  • 250 ml (1 k) of blikkie hoenderroomsop
  • Sout en peper na smaak
  • 250 ml (1 k) of blikkie tuna, gevlok
  • 250 ml (1 k) gaar noedels / pasta
  • 60 ml (1/4 k) gekapte amandels (opsioneel)

Instructions

  1. 1. Voorverhit die oond tot 180°C.
  2. 2. Verhit olie in ‘n pan en braai ui en soetrissie daarin tot sag.
  3. 3. Roer koekmeelblom by en voeg warm melk stadig by om ‘n matige dik witsous te
  4. maak.
  5. 4. Roer sop, sout en peper by en dan tuna en noedels.
  6. 5. Meng alles goed saam en skep in ‘n kasserol. Strooi die amandels oor en bak sowat 30
  7. minute tot goudbruin.

Notes

  • Alternatief vir amandels – gebruik gerasperde kaas.

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