KOM ONS MAAK PASTA
Pasta in Pasta-Masjien
500g meel
5 eiers
’n Klein bietjie olyfolie
Metode:
Klits die eiers effens en gooi dit in die middel van die meel.
Gooi ’n bietjie olyfolie by.
Knie tot ’n droë deeg.
Laat die deeg 1 - 2 ure rus, toegedraai in plastiek
Strooi meel op die werks -oppervlakte en sny deeg in stroke.
Voer die deeg 4 - 5 keer deur die pastamasjien (op 1ste stelling) Gooi bietjie meel oor jou masjien sodat die deeg nie vassit nie.en oor die deeg wat ingaan.
Hou so aan tot jy op die laaste stelling kom.
Stel dit nou op die sny stelling en sny jou dikte wat jy verlang
Gebruik n pan en strooi meel.
Plaas jou pasta daarop en strooi meel oor sodat dit nie aan mekaar vassit nie ..maak dit los en laat droog word
Party mens hang dit op om droog te word
Kook water en gooi so n handjievol sout in[ nie te veel nie]
Gooi jou Pasta in en kook dit so 2-3min.dit moetnie te pap kook nie .
Dreineer en geniet dit saam met enige pasta sous of mengsel **Helena Chilli Kruger 31/3/12
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Hettie Blignaut
Lubbe
MAAK JOU EIE PASTA DEEG
Wit pasta
(basiese resep)
500 ml koekmeel
3 groot eiers
2ml sout
15ml olie
15 - 30ml water
Gooi die meel, sout, eiers en olie in voedselverwerker. Pols net tot goed gemeng, gooi bietjies water by tot bal vorm en sag en elasties is. Sit deeg in plastieksak en laat rus vir 30min tot n uur.Rol met hand uit of pastamasjien.
Bruin growwe pasta
Vervang koekmeel met volgraan soos nutty wheat of bruinmbroodmeel. Onthou weens growigheid rol dit net bietjie moeiliker uit.
Rooi pasta
Gooi 30-40ml tamatiepasta by basiese resep (nie water)
Pepper pasta
Gooi 30ml vars grof gekapte pepper by die basiese resep.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Fresh Homemade pasta
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Ingredients:
-1 egg, beaten
-1/2 teaspoon salt
-1 cup all-purpose flour
-2 tablespoons water
Maré Nieuwoudt
Make your own pasta
parmesancheese.
Portion per person:
100 grams flour
1 eggs (room temperature works better)
Or for larger quantities – for 3 people (And you can continue increasing for more people)
300 grams flour
3 large eggs and 1 large egg yolk
Remember that we are going back to basics so we are going to learn to make pasta with our hands. It is enjoyable and it works better when making small quantities.
Make a well with your flour on a clean surface and crack the egg/s into the middle. (keep 20 g aside as a reserve when working with the dough)
Break the yolks and start incorporating the flour, firstly with a fork and then with your fingers, until you have a ball and all the flour is incorporated.
Wrap the dough in cling film and let rest in the fridge for 1 hour.
Then
Pass this piece of dough through the rollers of the pasta machine set to thickest setting. If dough comes through raggedy at edges, fold in 2 or 3 then roll it through again and pass dough through 3 – 4 times going through all the settings from thickest setting to thinnest.
Lay pasta sheet on flour dusted bench or clean tea towel or hang over a length of dowelling or the back of a chair to dry. It takes 10-20 minutes for pasta to dry.
As a main dish allow 150g fresh pasta or 100g dried pasta per person. When cooking pasta the ratio to use is 1 liter of water to every 100g pasta.
I often read in recipes that you should add oil to the water but it’s just waste of oil. Season the water as it starts boiling with 10g of rock or sea salt, you don’t want the pasta to taste salty; you just want the pasta not to taste bland.
It is also said that you should rinse the pasta under cold water to get rid of the starch, a good pasta should retain most of its starch, a poor quality pasta will leave its starch in the water making it cloudy.
You know if your pasta was good if someone has polished their plate with a piece of bread.
Cooking pasta is one of the simplest things in the world, once you understand a few basic principles. You will soon be able to appreciate the difference between a pasta that is OK and when it is truly fantastic – it is when the pasta and the sauce become “one”.
TIP: When draining your pasta, keep back some cooking water to add to the sauce, this adds extra starch to the sauce and assists it to cling to the pasta.
Pasta machine
An essential tool for each and everyone. An inexpensive Italian pasta machine clamps to a kitchen bench and kneads rolls and cuts flat pasta sheets. A pasta machine should not be washed. Remove any trapped dough and dust away any flour residue before storing. A wooden rolling pin can also be used but this takes more time to perfect and it is so much fun to learn to use.
Pasta making – simple, delicious, homemade pasta that is healthy and is a cost effective way to eat.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Pasta Sauce – Clara’s recipe
Each region in Italy has its favourite pasta sauce, my Mom Clara says that her sauce is the best and I cannot dispute that, so here goes:
1 whole onion peeled, push 6 cloves pushed randomly into it
2 tins Italian tomatoes
1 tablespoon tomato paste
1 pork chop (with bone)
2 or 3 pieces of free range chicken (thigh and drum stick)
1 celery stalk
3 basil leaves
2 cloves garlic
3 tablespoons Olive oil
1 tablespoon butter
1 medium strength chili – according to taste
Salt
Grated Parmesan Cheese (too add later)
Tip: It is best to take meat out of fridge ½ hr before you start so that it can be cooked at room temperature.
Heat oil and butter in a saucepan, season and add meat so that the meat seals and heats through completely before starting to stir.
Add tinned tomatoes, tomato paste, a mug of boiling water, onion, garlic, celery, basil, chili and let simmer for 1 to 2 hours, adding more water if necessary until you have a rich, thick sauce.
When your Sauce is ready, cook your Home Made Pasta in a big pot of boiling water (taste the pasta according to your preference. Drain when cooked (remember to keep some of your pasta water aside just in case).
Add pasta to Sauce and toss well, you can loosen the Sauce with some pasta water if you need to.
Voilà̀ ….. The pasta is ready to be eaten. Now add as much parmesan as you http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
MAAK JOU EIE PASTA DEEG
Wit pasta
(basiese resep)
500 ml koekmeel
3 groot eiers
2ml sout
15ml olie
15 - 30ml water
Gooi die meel, sout, eiers en olie in voedselverwerker. Pols net tot goed gemeng, gooi bietjies water by tot bal vorm en sag en elasties is. Sit deeg in plastieksak en laat rus vir 30min tot n uur.Rol met hand uit of pastamasjien.
Bruin growwe pasta
Vervang koekmeel met volgraan soos nutty wheat of bruinmbroodmeel. Onthou weens growigheid rol dit net bietjie moeiliker uit.
Rooi pasta
Gooi 30-40ml tamatiepasta by basiese resep (nie water)
Pepper pasta
Gooi 30ml vars grof gekapte pepper by die basiese resep.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Fresh Homemade pasta
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Ingredients:
-1 egg, beaten
-1/2 teaspoon salt
-1 cup all-purpose flour
-2 tablespoons water
Directions:
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3 servings***Mama's Guide Recipes**
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3 servings***Mama's Guide Recipes**
Maré Nieuwoudt
Make your own pasta
parmesancheese.
Portion per person:
100 grams flour
1 eggs (room temperature works better)
Or for larger quantities – for 3 people (And you can continue increasing for more people)
300 grams flour
3 large eggs and 1 large egg yolk
Remember that we are going back to basics so we are going to learn to make pasta with our hands. It is enjoyable and it works better when making small quantities.
Make a well with your flour on a clean surface and crack the egg/s into the middle. (keep 20 g aside as a reserve when working with the dough)
Break the yolks and start incorporating the flour, firstly with a fork and then with your fingers, until you have a ball and all the flour is incorporated.
Wrap the dough in cling film and let rest in the fridge for 1 hour.
Then
Pass this piece of dough through the rollers of the pasta machine set to thickest setting. If dough comes through raggedy at edges, fold in 2 or 3 then roll it through again and pass dough through 3 – 4 times going through all the settings from thickest setting to thinnest.
Lay pasta sheet on flour dusted bench or clean tea towel or hang over a length of dowelling or the back of a chair to dry. It takes 10-20 minutes for pasta to dry.
As a main dish allow 150g fresh pasta or 100g dried pasta per person. When cooking pasta the ratio to use is 1 liter of water to every 100g pasta.
I often read in recipes that you should add oil to the water but it’s just waste of oil. Season the water as it starts boiling with 10g of rock or sea salt, you don’t want the pasta to taste salty; you just want the pasta not to taste bland.
It is also said that you should rinse the pasta under cold water to get rid of the starch, a good pasta should retain most of its starch, a poor quality pasta will leave its starch in the water making it cloudy.
You know if your pasta was good if someone has polished their plate with a piece of bread.
Cooking pasta is one of the simplest things in the world, once you understand a few basic principles. You will soon be able to appreciate the difference between a pasta that is OK and when it is truly fantastic – it is when the pasta and the sauce become “one”.
TIP: When draining your pasta, keep back some cooking water to add to the sauce, this adds extra starch to the sauce and assists it to cling to the pasta.
Pasta machine
An essential tool for each and everyone. An inexpensive Italian pasta machine clamps to a kitchen bench and kneads rolls and cuts flat pasta sheets. A pasta machine should not be washed. Remove any trapped dough and dust away any flour residue before storing. A wooden rolling pin can also be used but this takes more time to perfect and it is so much fun to learn to use.
Pasta making – simple, delicious, homemade pasta that is healthy and is a cost effective way to eat.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Pasta Sauce – Clara’s recipe
Each region in Italy has its favourite pasta sauce, my Mom Clara says that her sauce is the best and I cannot dispute that, so here goes:
1 whole onion peeled, push 6 cloves pushed randomly into it
2 tins Italian tomatoes
1 tablespoon tomato paste
1 pork chop (with bone)
2 or 3 pieces of free range chicken (thigh and drum stick)
1 celery stalk
3 basil leaves
2 cloves garlic
3 tablespoons Olive oil
1 tablespoon butter
1 medium strength chili – according to taste
Salt
Grated Parmesan Cheese (too add later)
Tip: It is best to take meat out of fridge ½ hr before you start so that it can be cooked at room temperature.
Heat oil and butter in a saucepan, season and add meat so that the meat seals and heats through completely before starting to stir.
Add tinned tomatoes, tomato paste, a mug of boiling water, onion, garlic, celery, basil, chili and let simmer for 1 to 2 hours, adding more water if necessary until you have a rich, thick sauce.
When your Sauce is ready, cook your Home Made Pasta in a big pot of boiling water (taste the pasta according to your preference. Drain when cooked (remember to keep some of your pasta water aside just in case).
Add pasta to Sauce and toss well, you can loosen the Sauce with some pasta water if you need to.
Voilà̀ ….. The pasta is ready to be eaten. Now add as much parmesan as you http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
How to Make Potato Gnocchi
By Molly Watson, About.com Guide
Potato gnocchi are an easy, fun, and delicious dinner. See how easy they are to make from scratch with this recipe. Notice that unlike many gnocchi recipes, this one uses no egg—a method that results in a lighter, more delicate gnocchi dumpling. Serve them with butter and Parmesan, or use them in a dish
Ingredients:
1 1/2 lbs. boiling po
tatoes (no Russets! Yukon golds are great, as are red-skinned "new potatoes")
1 1/2 cups flour, plus more for rolling
Salt
Scrub potato clean and put in a large pot. Cover with cold water and bring to a
boil. Add enough salt to make the water taste salty. Cook, uncovered, until
potatoes are tender all the way through, about 20 minutes after the water has
come to a boil.
Drain potatoes and let cool slightly. Once they are cool enough to handle but still warm, use a paring knife to scrape off and discard the skins. Push potatoes through a ricer or food mill into a large bowl or mash with a large fork or potato masher thoroughly.
Stir in flour - it will seem like it won't combine at first, but keep working it - eventually it will become a smooth, playdough-like dough.
Divide dough into four parts and work with one section at a time. Roll a section of dough into a long, inch-thick snake on a well floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.
Take each dumpling and push it down the tines of a fork with your thumb, letting it drop onto a floured surface at the end. It should have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down, but then is quite easy. Arrange gnocchi on a very well floured baking sheet or tray. Repeat with remaining dough.
Gnocchi can sit, covered loosely, at room temperature for several hours. Or, loosely cover and refrigerate overnight. Or, place on a baking tray and freeze. Once they are frozen, transfer gnocchi to a resealable plastic bag and keep frozen until ready to boil for up to six months.
When ready to cook dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon. Place gnocchi on a warm serving platter and repeat with remaining gnocchi. Toss with butter, pesto, tomato sauce, or the topping of your choice and serve immediately.
Makes 4 servings of Potato Gnocchi
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Danie Pretorius
Ek maak Gnochhi gereeld en ek werk op die skaal van vir elke koppie mash potatoes "gemokerde ertappels" gebruik jy 'n koppie flour! Dit is baie maklikker vir die eerstekeer kokke om die deeg net reg te kry!
Jy moet dan natuurlik altyd so ekstra flour hê om die oppervlakte te bedek waarop jy gaan werk asook vir die elastiesiteit reg te kry van jou gnochhi indien nodig. Nog 'n idee wat ek kan byvoeg is dat jy kan met jou flour sommer so bietjie gerasperde parmesan byvoeg( mens koop die klein pakkies klaar gerasper by alle kruideniers winkels, ek gooi so 'n hele pakkie in met vier koppies mash/flour verhouding), dit maak dit gnochhi nog lekkerder smaak! Terloops elke koppie mash/flour maak genoeg gnochhi vir een persoon met groot eetlus! Geniet
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Maré Nieuwoudt
SOUSE VIR PASTAS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Ek gaan graag na my blog stats, en dan kyk ek watse search engine terms daarop is, want so sien mens hoe vreemdelinge ‘n roete gevolg het om tot by jou blog te kom.
Een van die soeke was na souse vir pasta. Iets wat agterwee gebly het, tot vandag!
Haal uit die panne, sit aan die voorskoot, en probeer bietjie die lekkertes…
Basiese pasta sous en Arrabiata
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Neem vars of geblikte tamaties.
Vars tamaties word in klein blokkies gesny, en met ‘n fyngekapte ui, en ‘n huisie of 3 knoffel, in ‘n pot gesit, en gekook tot gaar, en totdat die mengsel gereduseer en meer gekonsentreerd is (dit beteken die water in die bestanddele het weggekook, en laat ‘n dikkerige mengsel, waarvan die geure meer sterk smaak, agter). Meng hierby ‘n pakkie tamatiepasta, geur met sout en peper, en jy het jou basiese pastasous.
Kan ook op pizza’s gebruik word vir die basis.
Gebruik geskeurde basil blare, en roer met die sous deur spaghetti, en bob’s your uncle! ‘n Raspertjie peccorino of parmesaankaas om dit diepte te gee, en jy’t ‘n wenner.
Vir die warmbloediges onder ons, ‘n teelepel gedroogte chillies is net die ding wat hierde basiese sous in ‘n arrabiata omskep. Natuurlik is die teelepel net ‘n gedagte – as jy dit wil vererger of versag, jy is die kok, doen so.
Spek, rooiwyn en songedroogde tamatie roomsous
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Braai gesnyde spek tot bros, en voeg ‘n koppie rooiwyn by. Nou neem jy van tannie Ina Paarman se songedroogde tamaties in die sousie, daai plastiek pakkies, snipper die tamaties kleiner, en gooi die tamaties EN die sous van die pakkie, by die spek en wyn. Op ‘n baie lae hitte voeg jy ‘n koppie room (of minder, afhangende van jou bui) by, en roer dit deur. Laat sous dik word. Geur met sout en peper, en roer deur die pasta voor opdiening.
‘n Student se pasta (as jy deesdae blikkies tuna kan bekostig!)
Ek en ‘n goeie vriendin het hierdie sommige middae aanmekaar geslaan as ek te lui was om huis toe te gaan vir ete, of eenvoudig te lam na die vorige aand se wyn. Sy het altyd min kos, en baie wyn gehad, maar iewers in die kas was altyd spaghetti en tuna, en daarmee het ons die middagete uur gevul.
Maak ‘n basiese witsous van botter, meel en melk. Kook oor lae hitte tot gaar, voeg ‘n blikkie gedreineerde tuna in WATER by, ‘n klein bietjie Mrs Ball’s, en roer deur die pasta. Koningskos!
Tamatie, spek en feta sous
Maak die basiese tamatiesous, en braai spek en fyngesnyde groenrissie repies in ‘n aparte pan. Voeg dit in die tamatiesous. Voeg 1/3 van jou hoeveelheid feta (probeer een kry wat nie so erg sout is nie) by, en wanneer jy die sous oor die pasta gaan skep, gooi jy die res van die feta op die pasta.
Room, sampioene, ham/spek/salami
Neem ‘n halwe ui, fyngekap, en braai dit bruin in olyf olie. Voeg die vleis van jou keuse by, maak gaar indien dit die spek is, en voeg gesnyde sampioene by. Sodra die sampioene gaar is – dis gou, jy kan nie eens tee maak in die tydjie nie – voeg room by, en laat dit oor lae hitte, verdik. Roer gekapte pietersielie deur, en bedien op pasta.
Daar is hordes maniere om pasta souse te maak, maar ‘n tamatiebasis bly maar ‘n wenner. Kombineer oorskiet seekos en basil, of ontbeende hoender en tiemie, almal in ‘n tamatiesous basis.
En asseblief, mense wat gereeld hier lees sal weet: KNOFFEL is ‘n essensiele bestanddeel in my kookproses. Maak dit joune ook, winter is hier. Die geheim le daarin om VARS knoffel te gebruik. Crushed garlic in olie is ‘n lui mens se aankoop, en die knoffel le en fermenteer in daardie olie, wat ‘n vreeslike stank deur jou bloedstroom sal stuur! VARS, VARS, VARS. Jy sal nooit terugkyk nie.
Begin kook met ‘n lied in jou hart – die woorde sal op die pasta val, en hulle bedek met die geurigste idees.
SKOOR. UIT MY KOSKAS.**23/02/10`6
Drain potatoes and let cool slightly. Once they are cool enough to handle but still warm, use a paring knife to scrape off and discard the skins. Push potatoes through a ricer or food mill into a large bowl or mash with a large fork or potato masher thoroughly.
Stir in flour - it will seem like it won't combine at first, but keep working it - eventually it will become a smooth, playdough-like dough.
Divide dough into four parts and work with one section at a time. Roll a section of dough into a long, inch-thick snake on a well floured surface. Cut this thin log into bite-size (1/2- to 3/4-inch) pieces.
Take each dumpling and push it down the tines of a fork with your thumb, letting it drop onto a floured surface at the end. It should have tine marks on one side and a thumbprint on the other. This motion will take a few gnocchi to practice to get down, but then is quite easy. Arrange gnocchi on a very well floured baking sheet or tray. Repeat with remaining dough.
Gnocchi can sit, covered loosely, at room temperature for several hours. Or, loosely cover and refrigerate overnight. Or, place on a baking tray and freeze. Once they are frozen, transfer gnocchi to a resealable plastic bag and keep frozen until ready to boil for up to six months.
When ready to cook dumplings, bring a large pot of salted water to a boil. Add only as many gnocchi as can comfortably cover the surface of the water. They will sink immediately. Give them a quick but thorough stir. Within about a minute they will float to the surface. Let them cook 10 to 20 seconds on the surface and then remove them with a slotted spoon. Place gnocchi on a warm serving platter and repeat with remaining gnocchi. Toss with butter, pesto, tomato sauce, or the topping of your choice and serve immediately.
Makes 4 servings of Potato Gnocchi
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Danie Pretorius
Ek maak Gnochhi gereeld en ek werk op die skaal van vir elke koppie mash potatoes "gemokerde ertappels" gebruik jy 'n koppie flour! Dit is baie maklikker vir die eerstekeer kokke om die deeg net reg te kry!
Jy moet dan natuurlik altyd so ekstra flour hê om die oppervlakte te bedek waarop jy gaan werk asook vir die elastiesiteit reg te kry van jou gnochhi indien nodig. Nog 'n idee wat ek kan byvoeg is dat jy kan met jou flour sommer so bietjie gerasperde parmesan byvoeg( mens koop die klein pakkies klaar gerasper by alle kruideniers winkels, ek gooi so 'n hele pakkie in met vier koppies mash/flour verhouding), dit maak dit gnochhi nog lekkerder smaak! Terloops elke koppie mash/flour maak genoeg gnochhi vir een persoon met groot eetlus! Geniet
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Maré Nieuwoudt
SOUSE VIR PASTAS
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Ek gaan graag na my blog stats, en dan kyk ek watse search engine terms daarop is, want so sien mens hoe vreemdelinge ‘n roete gevolg het om tot by jou blog te kom.
Een van die soeke was na souse vir pasta. Iets wat agterwee gebly het, tot vandag!
Haal uit die panne, sit aan die voorskoot, en probeer bietjie die lekkertes…
Basiese pasta sous en Arrabiata
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Neem vars of geblikte tamaties.
Vars tamaties word in klein blokkies gesny, en met ‘n fyngekapte ui, en ‘n huisie of 3 knoffel, in ‘n pot gesit, en gekook tot gaar, en totdat die mengsel gereduseer en meer gekonsentreerd is (dit beteken die water in die bestanddele het weggekook, en laat ‘n dikkerige mengsel, waarvan die geure meer sterk smaak, agter). Meng hierby ‘n pakkie tamatiepasta, geur met sout en peper, en jy het jou basiese pastasous.
Kan ook op pizza’s gebruik word vir die basis.
Gebruik geskeurde basil blare, en roer met die sous deur spaghetti, en bob’s your uncle! ‘n Raspertjie peccorino of parmesaankaas om dit diepte te gee, en jy’t ‘n wenner.
Vir die warmbloediges onder ons, ‘n teelepel gedroogte chillies is net die ding wat hierde basiese sous in ‘n arrabiata omskep. Natuurlik is die teelepel net ‘n gedagte – as jy dit wil vererger of versag, jy is die kok, doen so.
Spek, rooiwyn en songedroogde tamatie roomsous
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Braai gesnyde spek tot bros, en voeg ‘n koppie rooiwyn by. Nou neem jy van tannie Ina Paarman se songedroogde tamaties in die sousie, daai plastiek pakkies, snipper die tamaties kleiner, en gooi die tamaties EN die sous van die pakkie, by die spek en wyn. Op ‘n baie lae hitte voeg jy ‘n koppie room (of minder, afhangende van jou bui) by, en roer dit deur. Laat sous dik word. Geur met sout en peper, en roer deur die pasta voor opdiening.
‘n Student se pasta (as jy deesdae blikkies tuna kan bekostig!)
Ek en ‘n goeie vriendin het hierdie sommige middae aanmekaar geslaan as ek te lui was om huis toe te gaan vir ete, of eenvoudig te lam na die vorige aand se wyn. Sy het altyd min kos, en baie wyn gehad, maar iewers in die kas was altyd spaghetti en tuna, en daarmee het ons die middagete uur gevul.
Maak ‘n basiese witsous van botter, meel en melk. Kook oor lae hitte tot gaar, voeg ‘n blikkie gedreineerde tuna in WATER by, ‘n klein bietjie Mrs Ball’s, en roer deur die pasta. Koningskos!
Tamatie, spek en feta sous
Maak die basiese tamatiesous, en braai spek en fyngesnyde groenrissie repies in ‘n aparte pan. Voeg dit in die tamatiesous. Voeg 1/3 van jou hoeveelheid feta (probeer een kry wat nie so erg sout is nie) by, en wanneer jy die sous oor die pasta gaan skep, gooi jy die res van die feta op die pasta.
Room, sampioene, ham/spek/salami
Neem ‘n halwe ui, fyngekap, en braai dit bruin in olyf olie. Voeg die vleis van jou keuse by, maak gaar indien dit die spek is, en voeg gesnyde sampioene by. Sodra die sampioene gaar is – dis gou, jy kan nie eens tee maak in die tydjie nie – voeg room by, en laat dit oor lae hitte, verdik. Roer gekapte pietersielie deur, en bedien op pasta.
Daar is hordes maniere om pasta souse te maak, maar ‘n tamatiebasis bly maar ‘n wenner. Kombineer oorskiet seekos en basil, of ontbeende hoender en tiemie, almal in ‘n tamatiesous basis.
En asseblief, mense wat gereeld hier lees sal weet: KNOFFEL is ‘n essensiele bestanddeel in my kookproses. Maak dit joune ook, winter is hier. Die geheim le daarin om VARS knoffel te gebruik. Crushed garlic in olie is ‘n lui mens se aankoop, en die knoffel le en fermenteer in daardie olie, wat ‘n vreeslike stank deur jou bloedstroom sal stuur! VARS, VARS, VARS. Jy sal nooit terugkyk nie.
Begin kook met ‘n lied in jou hart – die woorde sal op die pasta val, en hulle bedek met die geurigste idees.
SKOOR. UIT MY KOSKAS.**23/02/10`6
Maré Nieuwoudt
Easy Vodka Sauce
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/kom-ons-maak-pasta.html
Recipe by: MARRIED
"This is a great and simple sauce to make. Tastes delicious over any pasta! I especially love it with lobster ravioli.
Ingredients
1 h 20 m 10 servings 355cals
+1/2 cup butter
+1 onion, diced
+1 cup vodka
+2 (28 ounce) cans crushed tomatoes
+1 pint heavy cream
1In a skillet over medium heat, saute onion in butter until slightly brown and soft.
Pour in vodka and let cook for 10 minutes.
Mix in crushed tomatoes and cook for 30 minutes.
Pour in heavy cream and cook for another 30 minutes./ALLRECIPES.
No comments:
Post a Comment