Pasta & broccoli salad

Pasta & broccoli salad

Pasta & broccoli salad  Tried Tested

I saw a recipe for an Amish broccoli salad on this page a while ago, and wanted to make a similar one. So I ended up with a macaroni, broccoli, and cheddar combination, and the sauce was basically a tartar spin-off. Of course, I’m terrible at keeping track of the quantities of what I use, but here is a rough idea:
1 head of broccoli, chopped into bite sized pieces
3 cups of cooked macaroni
1 cup of sharp cheddar, cut into tiny squares
1 tiny onion (or half a medium onion), very finely diced
3 big scoops of mayonnaise
3 heaped teaspoons of sweet relish
About a tablespoon of dried parsley
About a tablespoon of sugar
1tsp onion powder
1tsp garlic powder
Freshly ground black pepper

Mix the whole shebang together at least an hour before you plan to eat so that the onions mellow out and flavours blend. It’s the only side dish you need for a wonderful meal!

Source: my adaptation  Corlea Smit

Eggless macaroni and cheese

Eggless macaroni and cheese

Eggless macaroni and cheese  Tried Tested

Ingredients:
– 1 x cup boiled elbow pasta.
– 1 x large onion sliced.
– 1 x tsp oil.
– 1 x tsp thyme.
– 1 x large tomatoe grated.
– 1 x crushed clove of garlic.
– Salt and pepper to taste.
– Grated cheese to cover the top.

Ingredients for white sauce:
– 1 x tbsp. all purpose flour.
– 125g x margarine.
– Salt and pepper to taste.
– 1 x tbsp. oil.
– 1 x tbsp. milk.

Method:
– Sauté onions and garlic in 1 x tsp oil till transparent.
– Add all the ingredients for the white sauce into the pot and stir till everything is well combined.
– Add the grated tomatoe and mix.
– Let is simmer for 5 minutes, but keep stirring to prevent the sauce from sticking to the bottom of the pot.
– Layer a greased casserole dish with the pasta, pour the sauce over, sprinkle the top with thyme.
– Finally sprinkle with grated cheese and bake in a preheated oven at 180 degrees for 30 minutes or until the cheese is nice and crispy on the top.

Submitted, prepared and tried and tested by Bobby Swanson‎

Steak Pasta

Steak Pasta

Steak Pasta  Tried Tested

Enjoy this delicious pasta. Weekend special !!

400 g rump/fillet steak sliced into slivers in a bowl. Add black pepper, salt, 1/2 tsp dried thyme or 2 sprigs fresh thyme, 1/2 tsp Italian herbs. Add spring onion spice, coat the steak with olive oil until well coated. Cover and set aside in fridge for 1 hour.
Cook 3/4 packet of your favourite pasta according to instructions. I used Fattis and Monis Penne Rigate. Reserve some of the water for thinning the sauce. Drain then set aside.
In a large saucepan sauté 1 chopped red onion, 2 tsp garlic and chilli paste, 2 seeded small green chillies ( optional ) in 2 tbsp olive oil. Add 3 Red Jalapeño chillis, add 1 bottle (400 g) Pepperdew green pepper and garlic pasta sauce, simmer for 2 mins. Add 1 small tin tomato paste, 1/2 tin diced tomatoes, 2 tbsp tomato ketchup, 2 tbsp lemon juice, pinch of sugar, 2 tbsp chopped fresh parsley. Simmer on low adding 1 cup of reserved water from pasta for 10 mins
Grill your steak slivers in a grilling skillet for 2 mins. Then add to you pasta sauce. Throw over the pasta, stir altogether add 1/4 cup Parmesan cheese and stir through. Serve immediately with a mixed salad and crusty bread. Dig in !!

Prepared and posted by: Gail Haselsteiner

Spaetzli with asparagus and shrimp

Spaetzli with asparagus and shrimp Tried Tested

Ingredients
Kosher salt
1 pound Spaetzli
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Directions:
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
Heat the oil in a large deep skillet over medium-high heat.
Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Cook, stirring occasionally, until softened, about 2 minutes.
Add the crushed red pepper flakes and garlic.
Cook for 30 seconds until aromatic.
Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper.
Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes.
Stir in the basil, mint and oregano.
Pour the sauce over the pasta and toss to combine. Serve immediately.

Original Source: foodnetwork
Revised by Renee Matthee
TRIED AND TESTED