SHRIMP & AVOCADO SALAD

Entertaining guest and looking for something different to serve as a starter? This delicious free Shrimp & Avocado Salad will make a perfect light starter!

Ingredients


400g jumbo shrimps (cooked)
200ml mayonnaise
30ml tomato sauce
60ml spring onions, finely sliced
5ml lemon pepper
60ml celery, finely chopped
15ml dill, finely chopped
320g farfalle or spiral pasta (cooked)
1 avocado, peeled & sliced
30ml lemon juice
1 packet rocket
4 eggs boiled and quartered


Method

• Mix the shrimps, tomato sauce, mayonnaise, spring onions, lemon pepper, celery and dill together.
• Add the pasta and mix well.
• Pour the lemon juice over avocado.
• Place the rocket at the bottom of 4 small starter plates, followed by the shrimp and pasta mixture.
• Place the eggs on top of the salad and serve.

Serves 4

CHEESY MINCE MACARONI BAKE

Comfort food at its best! This free Cheesy Mince Macaroni Bake Recipe is deliciously cheesy and full of flavour… A pasta dish that the whole family will enjoy!

Ingredients


Mince & Macaroni:
80ml oil
3 onions, chopped
1 clove garlic
2 large carrots, peeled & grated
600g lean beef mince
30ml mixed herbs
salt and pepper
2 tomatoes chopped
250g button mushrooms
30 ml tomato paste
30ml chutney
half packet brown onion soup
125ml water 
80ml red wine or beef stock
500g macaroni, cooked according to packet instructions


Cheese Sauce:
500ml full cream milk
30g butter
30ml cake flour
salt and pepper
500ml grated mature Cheddar cheese
2 eggs, whisked


Topping:
100ml grated mature Cheddar cheese
tomato halves

Method

• Preheat the oven to 180 °C and grease a large ovenproof dish with spray and cook.

Mince & Macaroni 

• Heat the oil in a large pan, stir-fry the onions and garlic.
• Add the mince and cook for about 5 minutes and then add the grated carrots, lower the heat and allow to cook gently with the lid on until the carrots have softened and the mince is done.
• Add the tomato, mixed herbs, salt and pepper and cook for a few minutes.
• Mix the tomato paste, chutney, brown onion soup, water and wine together and add to the mince.
• Simmer on a low heat until the liquid has reduced by half.
• Add the cooked macaroni and mix. Set aside.

Cheese Sauce 

• Heat the milk slightly and set aside.
• Melt the butter in a pan, add the flour and stir.
• Remove from the heat and stir in the heated milk.
• Add salt, pepper, cheese and whisked eggs.
• Add the cheese sauce to the macaroni and mince and mix, pour the pasta into the prepared oven dish and sprinkle the remaining cheese over the top 
• Bake for 20-25 minutes or until golden.
• Serve hot with some roasted vegetables or a fresh green salad.

Serve 6- 8

BACON & BUTTERNUT PASTA

This free Bacon & Butternut Pasta is incredibly tasty… A pasta dish that the whole family will love! Made with roasted butternut, crispy bacon, pesto and sour cream.

Ingredients


500g butternut, cubed
1 tsp crushed garlic
1 onion, chopped
30ml olive oil
30ml fresh oregano
salt and freshly ground black pepper 
250g bacon, diced
60ml pesto
100ml sour cream
250g penne pasta


Method

• Preheat the oven to 200 °C.
• In a large roasting pan, spread the butternut cubes, garlic and onion, drizzle with olive oil, season with salt and pepper and sprinkle the oregano over the top.
• Roast the vegetables for 10 – 15 minutes or until done.
• In a saucepan fry the bacon until crispy, add the pesto and sour cream and mix well.
• Cook the pasta in salted boiling water until al dente, drain and transfer to a large bowl.
• Combine the butternut and bacon mixtures and spoon on top of the pasta and toss.

Serves 4

BILTONG & AVOCADO PASTA SALAD

This free Biltong & Avocado Pasta Salad is absolutely delicious… Great to serve as a side dish at a braai or BBQ! Feel free to add some feta cheese…

Ingredients


300g pasta spirals
30ml olive oil
1 onion, finely chopped
1 green pepper, diced
1 yellow pepper, diced
50ml marinated sun-dried tomatoes, sliced or cherry tomatoes halved
100g beef biltong, sliced
1 tub of biltong dip or sour cream
1 ripe avocado pear, peeled & cubed
fresh parsley to garnish


Method

• Boil pasta in salted water until al dente.
• Drain and add the olive oil and toss to coat.
• Add the onion, peppers, tomatoes, biltong and dip and toss to coat.
• Refrigerate until ready to serve.
• Peel and cube the avocado only once you are ready to serve the salad.
• Sprinkle the avocado with a little lemon juice to prevent it from turning brown and add to the pasta salad.
• Garnish with parsley

Serves 4 - 6

CHICKEN & SPINACH LASAGNA

Everybody has to try this amazing free Chicken & Spinach Lasagna… Delightfully tasty & cheesy… The spinach adds an extra special flavour to this famous dish that the whole family will love!

Ingredients


Meat filling:
1 bunch English spinach
1 tblsp oil
1kg chicken mince
1 tsp crushed garlic
1 can chopped tomatoes
½ cup tomato paste
½ cup tomato sauce
½ cup chicken stock
1 tsp mixed herbs
salt & freshly ground black pepper to taste
lasagna sheets
1 cup grated cheddar cheese


Cheese sauce:
60g butter
1/3 cup flour
2 ½ cups milk
1 cup grated cheddar cheese


Method


Meat Filling:

• Remove the stalks from the spinach.
• Plunge the spinach leaves into a saucepan of boiling water for 2 minutes or until tender, remove from boiling water and plunge into a bowl of iced water and drain.
• Heat the oil in a large heavy based frying pan, add the mince and garlic and cook over a medium heat for about 5 minutes or until well browned.
• Stir in the chopped tomatoes, tomato paste, tomato sauce, chicken stock and herbs and bring to the boil.
• Reduce the heat and simmer partially covered for about 10 minutes or until the sauce has thickened slightly.
• Season to taste with salt and freshly ground black pepper.

Cheese Sauce:

• In a medium saucepan, heat the butter, add the flour and stir over a low heat for a minutes.
• Gradually add the milk, stirring until smooth.
• Stir continuously over a medium heat until the sauce thickens.
• Remove from heat and stir in the cheese.

Lasagna:

• Grease a deep rectangular ovenproof dish.
• Spread a ¼ of the chicken mixture at the base of the dish, followed by a layer of lasagne sheets, followed by 1/3 of the cheese sauce, then half the chicken mixture, all the spinach leaves, a layer of lasagna sheets, half the remaining sauce and all the remaining chicken mixture, a final layer of lasagne sheets, spread the remaining cheese sauce over the top and sprinkle the grated cheese over the top.
• Bake in a preheated oven at 180°C for about 50 minutes or until cooked through and golden brown.
• Serve with a fresh green salad.

Serves 8

BAKED MEATBALLS IN TOMATO SAUCE

This free baked meatballs in tomato sauce recipe is bursting with tomato and basil flavours… so delicious & great to eat on a cold winters night!

Ingredients


Meatballs:
600g lean beef mince
onion finely, grated
120ml breadcrumbs
1 egg, beaten
a dash of Worcestershire sauce
3ml mixed herbs
a sprinkle of peri-peri spice (optional)
salt & pepper


Tomato Sauce:
30ml olive oil
30ml butter
3 leeks, chopped
2 garlic cloves, peeled &  chopped
1 can (410 g) chopped tomatoes
30ml chutney
10ml Worcester sauce 
salt and freshly ground black pepper
handful fresh basil


Method 


Meatballs

• Mix all together and shape into small balls and arrange them in a greased oven dish.
• Drizzle the meatballs with olive oil and bake at 200°C for about 10 -15 minutes or until done.

Tomato Sauce

• Meanwhile heat the butter in a saucepan a and fry the garlic and leaks until fragrant.
• Add the tomatoes, chutney and Worcester sauce and season with salt and pepper, simmer for a few minutes.
• Add the cooked meatballs to the sauce and simmer for a few minutes.
• Sprinkle the fresh basil on top and serve with spaghetti.

Serves 4

TUNA & OLIVE PENNE

This free tuna & olive penne pasta recipe is very quick & easy to make & very delicious. This is a tomato based pasta. The olives and tuna compliment each other well and create a lovely flavour to this pasta dish.

Ingredients


15ml olive oil
1 tsp crushed garlic
1 small onion, finely chopped
1 tin of tuna, drained
1 packet pitted green olives
1 small chilli, chopped
salt and black pepper
1 tin of tomatoes
30ml sour cream
8 button mushrooms, sliced
chopped parsley to garnish
penne rigate pasta


Method

• Boil the pasta in boiling salted water until al dente, drain and set aside.
• Saute` the onion and garlic in the olive oil.
• Add the tuna, olives and chilli, cook for 5 minutes.
• Season with salt and ground black pepper.
• Add the tomatoes and simmer for about 20 minutes. 
• During the last five minutes add the sour cream.
• Fry the mushrooms in a separate pan and add to the pasta sauce when done.
• Add the pasta to the sauce, serve and sprinkle with the chopped parsley.

Serves 4

CREAMY TOMATO & BACON PASTA

This free creamy tomato & bacon pasta recipe is absolutely delicious. Very quick and easy to make... The whole family will love it!

Ingredients


30ml olive oil
1 clove garlic, finely chopped
250g baby Roma tomatoes
250g bacon
125g young green beans
Salt and freshly ground black pepper
250ml cream
250g tagliatelle pasta
handful basil


Method

• Cook the tagliatelle until al dente and drain.
• Whilst the pasta is cooking, prepare the pasta sauce.
• Heat the olive oil in a pan and fry the garlic and tomatoes for a few minutes until they burst, remove from the pan.
• Chop the bacon and fry in the same pan until done and slightly crisp.
• Return the tomatoes to the pan and season with salt and freshly ground black pepper.
• Add the cream and bring to the boil.
• Toss the pasta with the pasta sauce and serve garnished with basil.

Serves 2 – 4 

EASY PEAZY CREAMY TOMATO PASTA

This free creamy tomato pasta recipe is so quick and easy to make yet so delicious!

Ingredients


500g pasta
2 jars Ina Paarman’s sun-dried tomato pasta sauce
45ml salmon or snoek pâté
30ml milk 
50g Parmesan cheese, grated
salt and freshly ground black pepper
handful basil leaves or parsley


Method

• Bring salted water to boil in a large saucepan and cook the pasta until al dente and drain.
• Return the pasta to the saucepan and add the tomato pasta sauce.
• Heat through, stirring continuously so the pasta does not stick to the bottom of the saucepan.
• Mix the salmon or snoek pâté and milk, stirring until a smooth sauce forms and add to the pasta. 
• Mix in the cheese and season with salt and pepper to taste.
• Garnish with fresh basil or parsley and a little extra Parmesan cheese.

Serves 6

CHORIZO & PIQUANT PEPPERS PASTA

The sliced chorizo sausages add extra special flavour to this free chorizo & piquant peppers pasta recipe.

Ingredients


15ml oil
500g chorizo, sliced 
300g mince
1 x 230g Knorr Mince Mate Smoky Bacon
800ml hot water 
125ml piquant peppers, chopped


Method

• In a large frying pan, fry the mince and chorizo in oil for about 5 minutes. 
• Add the sachet of seasoning mix, 800ml hot water, and the uncooked pasta and bring to the boil. 
• Reduce heat and simmer for 15 minutes, stirring occasionally. 
• Add the piquant peppers and simmer for another 5 minutes. 

Serves 4

PESTO MINCE & MACARONI BAKE

This free pesto mince & macaroni bake recipe is amazing. The basil pesto adds extra flavour to the mince and the white sauce is made with cream cheese and fresh cream… Mmm delightfully creamy.
 

Ingredients

15ml oil
1 onion, finely chopped
2 cloves garlic, finely chopped
500g lean beef mince
salt and freshly ground black pepper
2 large tomatoes, skinned and diced
1 cup butternut, 1cm cubed and cooked
25ml chutney
50ml basil pesto
3 extra-large eggs, whisked
250g cream cheese
250ml fresh cream
250ml cheddar cheese, grated
extra pesto to serve
350g macaroni

Method

• Cook the macaroni in boiling salted water until al dente, drain and set aside.
• Heat the oil in a large saucepan, fry the onion and garlic for a few minutes until fragrant.
• Add the mince and fry until done.
• Season the mince mixture with salt and pepper, add the tomatoes, butternut, chutney and pesto and mix well.
• Add the cooked macaroni to the mince mixture and mix well and place a large greased oven dish.
• Whisk the eggs, cottage cheese and cream together and pour it over the mince mixture.
• Sprinkle the cheddar cheese on top and bake in a preheated oven at 180 °C for 20-25 minutes or until heated through and the cheese has melted.
• Serve with a dollop of extra pesto and a fresh green salad.

Serves 6

SPINACH & RICOTTA LASAGNE

This free spinach & ricotta lasagne is deliciously cheesy… The whole family will love this lasagne dish. The recipe is made with lasagne sheets instead of cannelloni tubes which is a big save!
 

Ingredients

olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
300g spinach, chopped
300g ricotta cheese
100g feta cheese, crumbled
3ml ground nutmeg
salt and freshly ground black pepper
12 lasagne sheets
125ml cheddar cheese, grated

Method

• Heat 30ml olive oil in a large pan and fry the onion and garlic for a few minutes.
• Add the spinach and fry for about 1 minute, remove from heat and leave to cool.
• Mix the cooled spinach mixture with the ricotta cheese, feta cheese, nutmeg and season with salt and pepper.
• Meanwhile cook the lasagne sheets until just soft.
• Sprinkle the cooked lasagne sheets with olive oil and arrange half in an ovenproof dish.
• Spoon the spinach filling on one half of each sheet and fold the sheets over the filling.
• Repeat with the remaining pasta and filling and sprinkle the cheddar cheese on top.
• Bake in a preheated oven at 180 °C for 15 minutes or until done.
• Serve with a fresh green salad.

Serves 4

TOMATO PASTA SAUCE

This free tomato pasta sauce recipe is so full of flavour and very fragrant... This sauce will make any pasta taste amazing!

Ingredients

2 cloves garlic, crushed
30ml olive oil
1 can (410g) chopped tomatoes
15ml tomato purée
5ml sugar
30ml chopped parsley
2,5ml dried basil
salt and freshly ground black pepper
fresh parsley to garnish
500g spaghetti
grated parmesan cheese

Method

• In a large pan heat the olive oil and fry the garlic until soft and translucent.
• Add the tomatoes and tomato purée and simmer for a few minutes until the sauce thickens.
• Add the sugar, parsley, basil, salt and pepper.
• Cook the spaghetti as per packet instructions, drain and add to tomato sauce, simmer for a few minutes to heat the spaghetti.
• Serve and garnish with fresh parsley and parmesan cheese.

Tip: You may add any meat to this pasta sauce.

Serves 4

SPAGHETTI & MEATBALLS

This free spaghetti and meatballs recipe is by far the best I have ever tasted… The whole family will love this dish.

Ingredients

Meatballs
500g lean mince
1 onion finely, grated
100ml breadcrumbs
1 egg, beaten
a dash of Worcestershire sauce
5ml mixed herbs
a sprinkle of peri-peri spice (optional)
salt & pepper
flour
oil for frying

Tomato Sauce
2 cloves garlic, crushed
30ml olive oil
1 can (410g) chopped tomatoes
15ml tomato purée
5ml sugar
30ml chopped parsley
2,5ml dried basil
salt and freshly ground black pepper
fresh parsley to garnish
500g spaghetti
parmesan cheese to sprinkle

Method

Meatballs

• Mix all ingredients together, divide into equal portions and shape into small balls with your hands.
• Sprinkle lightly with flour to prevent them from sticking when frying.
• Heat a little oil in a frying pan and fry the meatballs until done and golden brown.
• Remove from the pan and set aside.

Spaghetti

• Cook spaghetti as per packet instructions.
  

Tomato Sauce

• In a large pan heat the olive oil and fry the garlic until soft and translucent.
• Add the tomatoes and tomato purée and simmer for a few minutes until the sauce thickens.
• Add the sugar, parsley, basil, salt and pepper.
• Add the meatballs and spaghetti to the sauce and cook over medium heat until warmed.
• Serve and garnish with fresh parsley and parmesan cheese.

Serves 4

SPAGHETTI ALLA PUTTANESCA

This free Spaghetti Alla Puttanesca Pasta Recipe is based on the old recipe from Naples. The garlic, anchovies and olives create the base of this amazing pasta. Puttana means prostitute and it is said that the ladies of the night in Naples were the first to make this dish because it was quick and cheap to make between appointments.

Ingredients

100ml butter
3 garlic cloves, finely chopped
1 small tin of anchovies, drained
1 tin shredded tuna in brine, drained
150g drained black olives, pitted and halved
400g fresh cherry tomatoes, halved or 2 tins chopped tomatoes
30ml capers, rinsed
1 red chilli, seeded and chopped
salt and freshly ground black pepper
juice of 1 lemon
500g spaghetti
45ml fresh parsley, chop the stalks and the leaves separately
grated parmesan to serve (optional)

Method

• Heat the butter in a large pan over medium heat and sauté the garlic, capers, anchovies, the chopped chilli and the parsley stalks.
• As soon as the garlic starts to get a little colour add the tuna, olives, tomatoes, salt and pepper and simmer for about 15 to 20 minutes.
• Meanwhile cook the spaghetti according to the packet instructions.
• Drain and add the cooked pasta to the sauce in the pan and add the lemon juice and some of the parsley.
• Simmer for a few minutes before serving.
• Sprinkle the remaining parsley on top before serving.
• Finally sprinkle with the grated parmesan cheese.

Serves 4 - 6

TOMATO TAGLIATELLE

Ingredients

125ml olive oil
4 cloves garlic, finely chopped
salt and freshly ground black pepper
800g small ripe Roma tomatoes
2 cups grated Parmesan cheese
250g tagliatelle pasta
basil to garnish

Method

• Heat the oil in a large frying pan and fry the garlic until fragrant.
• Season with salt and freshly ground black pepper.
• Add the tomatoes and fry until their skins burst.
• Gently mash the tomatoes with a fork or potato masher.
• Meanwhile cook the pasta in salted water until al dente and drain.
• Add the cheese and heat until completely melted.
• Add the tomato sauce to the pasta and toss.
• Garnish with a sprig of basil

Serves 4-6

MUSHROOM & PESTO PASTA

Ingredients

250g penne pasta
5ml salt
30ml butter
2 cloves garlic, crushed
250g button mushrooms
200ml fresh cream
45ml pesto
salt and freshly ground black pepper to taste
300ml grated parmesan cheese

Method

• Cook pasta in boiling water with salt until al dente.
• Heat butter in a large saucepan and sauté garlic and mushrooms lightly over medium heat until just softened.
• Add cream to the mushrooms and boil gently for a few minutes until sauce has reduced slightly.
• Add the pesto and the cooked pasta and toss together.
• Season and sprinkle grated parmesan cheese on top.

Serves 4

SMOKEY BACON, CHORIZO & PIQUANT PEPPERS PASTA

This pasta dish is deliciously meaty. Sliced chorizo sausages add extra special flavour to this pasta meal.

Ingredients

15ml oil
300g mince
500g chorizo, sliced
1 x 230g Knorr Mince Mate Smoky Bacon
800ml hot water
125ml piquant peppers, chopped

Method

• In a large frying pan, fry the mince and chorizo in oil for about 5 minutes.
• Add the sachet of seasoning mix, 800ml hot water, and the uncooked pasta and bring to the boil.
• Reduce heat and simmer for about 15 minutes, stirring occasionally.
• Add the piquant peppers and simmer for another 5 minutes.

Serves 4

SEAFOOD PASTA

Ingredients

15 ml olive oil
300g Marinara seafood mix
3 spring onions, thinly sliced
1 sachet Knorr Pasta & Sauce - Alfredo
125 ml milk
375 ml water
15ml freshly chopped herbs
30ml margarine
50g feta cheese
4-5 olives, pips removed and sliced
Croûtons (optional)

Method

• Stir-fry seafood mix and spring onions in the olive oil until just cooked, 4–5 minutes.
• Prepare the pasta & sauce using the milk and water according to sachet instructions.
• Stir in the fried seafood and spring onions.
• Allow to heat through and place in serving dishes.
• Combine crumbled feta, sliced olives, croûtons and herbs and sprinkle over the pasta

Serves 2

SPAGHETTI BOLOGNAISE

Ingredients

60 ml oil
2 onions, peeled and chopped
1 cloves garlic, crushed
1 green peppers, trimmed and chopped
1 small bunch celery, chopped
1 carrot, grated
750g lean beef mince
2 tins tomatoes (400 g each)
120g each tomato paste
15ml sugar
15ml mixed herbs
200ml beef stock
salt and freshly ground black pepper
500g spaghetti, cooked according to the packet instructions
Parmesan cheese
small bunch of parsley, chopped

Method

• Heat the oil in a large frying pan, stir-fry the garlic, onions, green pepper, celery and carrot until soft.
• Add the mince and stir-fry until done but not brown (use a fork to break up lumps).
• Add the tinned tomato, tomato paste, sugar, mixed herbs, beef stock and salt and pepper.
• Bring to the boil and simmer for about an hour or until thick and fragrant.
• Serve the bolognaise on a bed of spaghetti and garnish with a little Parmesan cheese and a sprinkle of fresh parsley.

Serves 6 - 8