Bacon and Basil Pesto Tagliatelle

Pasta is one of my favourite dishes, this recipe...delish!








Taste the difference!





Ingredients: Serves 2

200g Handmade Basil Tagliatelle (I bought at Pick n Pay)
Half an onion, chopped
150g Lean Bacon, chopped
100g Cocktail tomatoes, sliced in quarters
150g Baby Marrow, chopped
2 Tablespoons fresh basil pesto (inbox me if you would like the recipe)
Olive oil
Salt and pepper

Method:

Step 1: Heat 10ml olive oil in a pan, saute the onions until soft and golden brown, add the bacon. Fry until cooked, add the baby marrow, cook for 5min, add the tomatoes and cook for 5min.

Step 2: While the tomatoes are cooking, cook the pasta in boiling water for 3min. Remove from heat and drain.

Step 3: Add the pasta to the bacon mix, stir. Add the pesto and carefully mix well. Season with salt and pepper.
Remove from the heat and serve!

Home Made Cottage Pie

 This is an easy and quick dish,  not expensive and really tasty!

Ingredients: Serves 4-6, depends on appetite

500g Lean minced beef

1 Onion, chopped

125g Mushrooms, chopped

125g Frozen mixed veggies

1 Tin Tomato and onion mix

Olive oil

Half a packet brown onion soup powder

5ml Chili powder

4 Large potatoes, peeled and diced

1 Egg, beaten

15ml Butter

10ml Flour

Salt and white pepper

Method:

Preheat oven to 180 degrees.

Step 1: Cook the potatoes in boiling water until soft, remove from heat and drain. Mash the potatoes with a fork, add the butter and mix well. Add the beaten egg and flour. Season with salt and pepper. Cover with cling wrap and put aside.

Step 2: Heat 10ml olive oil in a saucepan, saute the onion until golden brown, add mushrooms and saute for 5min. Gradually add the mince, mix everything well together. Cook for 10min, add chili powder and the tomato and onion mix, cook for +/- 20 min, add the frozen veg and brown onion soup powder, simmer for 10-15min. Season with salt and pepper. Remove from the heat.

Step 3: Put the mince in a serving dish, oven proof. Using a piping bag, pipe the mashed potatoes over the mince. Bake for 20min, until golden brown.

Taste the difference!

Serve with a fresh side salad!

Carrot Cake

 This is a very special recipe that I unfortunately cannot share with you... It is a basic recipe from my grandmother, which I modified a little.
If you would like to have a taste, you can place an order and I will be happy to make them for you!

It is perfect for a babyshower, birthday party, kitchen tea        or any other special occasion.

Taste the difference!

Chicken Curry

I like spicy food, but not too hot that you can't swallow the pieces of chili! This is my own recipe for a tasty chicken curry.




Taste the difference!




Ingredients: Serves 4
4 Chicken fillets, cubed
1 Onion, chopped
125g Mushrooms
1 Garlic clove, crushed
400ml Coconut milk, (1tin)
5ml red curry paste
5ml Indian curry powder
5ml Freshly ground chili powder
250ml Frozen peas
Sprig fresh parsley, finely chopped
Olive oil
Salt and pepper
10ml Corn flour
15ml Milk

1 Cup rice raw; cooked

Method:

Step 1: Heat 10ml olive oil in a saucepan. Saute the garlic and onions until golden brown. Add the red curry paste, mix well. Add the Indian curry powder and the mushrooms, cover with lid and simmer for 5min. Add the chiecken pieces, cover with lid and cook for 5min. Add the coconut milk and bring to the boil. Simmer for 20min. Stir in the chili powder.

Step 2: Soak the frozen peas in warm water until unfrozen, drain and add to the chicken. Cook for 5min.

Step 2: Mix the cornflour with the milk and add to chicken, stir and simmer for 10min. Season to taste.
If you prefer it hotter, add chopped fresh chili, without the pips.
Add the fresh parsley and remove from the heat.

Serve with rice and a side salad; sprinkle with parsley as garnish.