If you’ve been following me on Facebook or Instagram then you would know that I have been playing around with the Philips Electric Pasta Machine. Have you ever tried making pasta by hand? There’s a real knack to getting the dough right and then you have to crank it through a pasta machine that will make even the buffest dude sweat.
Thank goodness this process has now gone Electric! Even though loadshedding and power outages are a reality, you can go from flour to pasta in less than 10 minutes. Which means you can literally have a meal ready in 10 minutes if you warm up some pasta sauce while the pasta machine is doing its thing!
In case you missed it, here’s the unboxing video:
As well as a little demo on how easy it is to use:
You can make spaghetti, fettuccine, penne, lasagne, udon and loads of variations on those such as spinach pasta, tomato pasta, carrot pasta, herbed pasta…and the list goes on and on. There is a recipe book included in the box with the measurements that you need as well as a bunch of ideas to get your creativity going.
Have you scrolled right to the bottom to find out how you can win? Naughty naughty! Haha!
How to win:
▪️Comment below with a truly South African recipe idea. Be creative! It doesn’t have to be something you’ve made before.
▪️Head on over to my Facebook page and look for the Giveaway post and do the same.
▪️Lastly go to my Instagram page and comment on the Giveaway post there as well.
▪️ You can comment on any platform to enter or all three for a better chance to win!
Nothing good ever came easy amiright?!!! And this prize is gooooooood!
Ts&Cs
▫️ South African Residents only.
▫️Prize is not exchangeable or transferable.
▫️You will not be eligible to win if you have won on my blog in the last 6 months.
▫️Judges decision is final.
▫️Giveaway closes at 9am on 28 March 2019.
This giveaway is sponsored by Philips SA.
The Cheeky Optimist 
What an AWSUM giveaway! Sadly I won’t even stand a chance T.T I don’t have instagram 😦 Would have been nice though. Goodluck to every1 that enters,its a helleva prize (y)
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I didn’t factor that in 😂😂 I have amended the entry requirements so that you can enter on any of the platforms instead of all. Go for it! Goodluck!!!
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BBQ Peri-peri Prawns
Preparation time : 2-3 hours
Cooking time : 10 – 15 mins
Servings : 5
Ingredients
250 g melted butter
6 medium-sized red chillies – chopped really fine
3 cloves garlic – chopped fine
2 tsp sea salt (don’t use table salt, it’s too harsh)
pinch ground white pepper
handful of chopped chives
2 Tbs lemon juice
1 tsp smoked Spanish paprika
15 medium (prince) prawns
Method
Place all the ingredients apart from the prawns in a bowl, and mix well.
Defrost the prawns overnight in the fridge or in cold water.
If the prawns are not deveined and pre-cleaned then please do so. (Deveining a prawn is really important. It involves cutting a thin line along the back of a prawn from just behind its head to the tail. Pull that black vein out. Stick your pinkie finger inside the head under running water to remove the innardsof the prawn.)
Rinse thoroughly. (You want the shell and head to remain intact though!)
Stick a bamboo skewer through the prawns, lengthways from the tail to the head.
You want it to keep the prawn straight; you don’t really need it to be sticking out on both sides.
Pour the marinade mixture over your prawns, and let them marinate for 2–3 hours at room temperature covered in an airtight container.
When your fire is at a medium heat test it with one prawn
If it burns, wait a bit longer.
Don’t turn the prawns too much.
As soon as the shells of the prawns turn a bright pink colour, they are done.
Remove them from the fire immediately.
Prawns are easily overcooked.
Serve.
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Is there anything more south african than boerewors? How about boerewors pasta (of course made in the Phillips pasta maker 😍) with a tomato basil sauce all sourced from my own garden 😋 the best thing about being creative and having this pasta maker is that I can trick my daughter (and hubs) to eat more veggies by sneaking it in their noodles 💜
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You don’t get bunnies anywhere else in the world. Here is my favorite bunny recipe.
beans bunny
Ingredients
10 ml (2 t) sunflower oil
1 onion, chopped
2 garlic cloves, crushed
2 cm piece fresh gingerroot, peeled and grated
15 ml (1 T) garam masala
5 ml (1 t) ground turmeric
5 ml (1 t) ground cumin
15 ml (1 T) ground coriander
45 ml (3 T) fruit chutney
2 Tomatoes Chopped & Peeled
1 x 410 g Curry Sugar Beans
salt and pepper
2 loaves fresh white unsliced bread, halved and hollowed out (keep removed dough for serving)
Method
Heat the oil in a large saucepan. Fry the onions in the oil until soft and golden. Add the garlic, ginger, spices and chutney and fry together for 1 minute. Add the Chopped & Peeled Tomatoes andCurry Sugar Beans. Cover and simmer over low heat for 10 minutes. Season the mixture to taste and spoon into the hollowed-out bread. Top with the removed pieces of bread and serve.
Made with
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That’s great but I’m looking for PASTA recipes 😂😂
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A Delightfully Delicious Boerewors and Mushroom Pasta.
Ingredients
Half a Kilo of Boerewors
2 Tablespoons of Olive Oil
I onion chopped
Half green pepper , half red pepper chopped
1 punnet of sliced mushrooms
6 Large Tomatoes Grated
3 Cups of Macaroni cooked
Freshly chopped coriander for garnishing
Parmesan cheese for sprinkling
Method
Fry Boerewors in Olive oil (optional to remove casing)
Slice into pieces when cool
Fry onions
Add peppers, mushroom, grated tomatoes
Stir gently and leave to simmer for 5 minutes add a pinch of salt and simmer a further 5 minutes.
Add Macaroni stir gently together
Sprinkle coriander and parmesan cheese prior to serving.
❤❤❤❤❤
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Versatile Boerewors/biltong and chakalaka pasta.
Recipe credit:@fidgetyfingerz
125 g butter
2 red onion – finely chopped
4 large tomatoes – peeled and chopped
1 red pepper – cubed
1 green pepper – cubed
3 large carrots – peeled and grated
250 ml sweet corn kernels
1 tsp fine chopped red chillies(adjust according to taste)
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp chilli powder
½ tsp ground garlic
½ tsp ground coriander spice
salt and pepper – to taste
1 can baked beans in tomato sauce
Method
Heat a large frying pan and add the butter.
Once the butter has melted, add the onions and sauté until
translucent.
Add all the other ingredients except the baked beans and cook over a low heat for about 15 mins.
Then add the baked beans.
Stir occasionally and cook for a further 15 mins until slightly thick but still moist,throw in boiled pasta and give e a good mix.
Transfer to a casserole dish,top with cheese and a sprinkle of mixes herbs. Bake on 180°C toll cheese melts.
***variation :throw in cut up pieces of grilled boerewors for a meaty dish. Or be more daring and pop in some biting pieces.
That’s it! Simple as that.
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Pasta Recipe
Ingredients
6 large free-range eggs
600 g flour
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i wouldnt mind trying a ravioli filled with borewors with a tomato sauce with flavours from Chakalaka sauce
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The ULTIMATE South African Pasta!
Biltong & Droewors infused spaghetti with a Tomato Bredie sauce that has been slow cooked in a potjie on the braai (due to loadshedding previously), served up in a Bunny Chow with Nik Nak crumbles on top and Mrs Balls chutney on the side!
*SIDE NOTE* in the 10min it takes to make the pasta (in the most amazing pasta machine ever wink wink nudge nudge) – it is compulsory to drink a cup of rooibos tea and eat some melk tert for best South African results. Lekker! 😀
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Home made recipe Pasta
1 1/2 cups Semolina Pasta Flour
1 1/2 cups all purpose flour
4 eggs room temperature and slightly beaten
4 tablespoons Olive Oil
4 tablespoons Water
1 teaspoon salt
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Mom’s Boere Kerrie Chicken Pasta
750ml Shell pasta
4 cooked Chicken Breasts, cubed
200ml Sultanas
1 Green Pepper, chopped
1 Onion, chopped
Salt and Pepper
250ml Low Oil Salas Dressing
30ml Chutney
15ml Moderate Curry Powder
1 Tomatoe, chopped
1. Cook Pasta, drain and let cool.
2. Mix pasta, chicken, green pepper, sultanas, onion, tomatoes, salt and pepper.
3. Mix salad dressing, chutney and curry powder together then add to pasta
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You’re living the dream with this magic machine Nadia *insert sobbing face*
Nothing ventured nothing gained right? I’m not giving you a recipe per se…an idea for a dish right? That’s what you want I hope….. I’d love to try and make coriander infused pasta dough……can one do that in this magic machine???? Then do a sort of light curry sauce….with deboned lamb or chicken… OOh I need this recipe to happen!! lol. Extra coriander on top please! You need to create this…please!! Then I need to win the machine so I too can make it 😉
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One can! And one will!!! Adding it to my list of things to try 😍
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Boerewors and Spinach Bake: INGREDIENTS
500g Boerewors, cut into bite size chunks
30ml (2 tablespoons) sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
500ml (2 cups) finely shredded spinach
1 can (410g) ALL GOLD (proudly South African) chopped peeled tomatoes
300g shell Noodles
salt and freshly ground black pepper, to taste
200g (2 cups) grated cheddar cheese
125ml (1/2 cup) cream
METHOD
Preheat oven to 180 degrees C.
In a large saucepan, brown Boerewors over medium heat until just cooked through, remove and keep warm.
Add oil to the saucepan, heat and fry onions and garlic until transparent.
Add spinach and tomatoes, bring to a simmer and cook until spinach has wilted, about 10 minutes, remove saucepan from heat.
Meanwhile, cook pasta in boiling water according to instructions on packet. Drain and add to spinach tomato mixture, stir in Boerewors, cream and half the cheese, transfer to a large casserole dish.
Evenly sprinkle remaining cheese over the top, bake uncovered for 35-40 minutes or until top is golden brown and crisp
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I once read that you can not consider yourself a true South African if don’t know how to make a Babotie so what can be a more South African pasta the Babotie bolognaise . The beauty and wholesome spices of a Babotie with the love of a good ol spaghetti !
Xxxx
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My chicken Ala King recipe goes like this, boil pasta, then for the chicken Ala King you need chicken, mushrooms, green pepper, milk, chicken Ala King knor packet sauce and cheese. You start your sauce with browning half and onion, then put in chicken and mushrooms, once cooked, mix packet sauce in milk and pour over chicken and mushroom, once its start to get thick add pepper (I like it crunchy, u can add with chicken and mushroom if you like it soft). Once sauce is think enough you take of stove and add to pasta. Mix pasta and sauce together. Add cheese on top. Simply delicious.
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Chocolate Dessert Pasta with Peppermint Crisp
Chocolate Pasta:
* 2½ cups all purpose flour
* ¼ cup unsweetened cocoa powder.
* ¼ cup powdered sugar
* Pinch of salt
* 3 large eggs
* 1 tablespoon chocolate syrup
* 1 teaspoon vanilla
Chocolate hazelnut cream sauce
* 1 cup heavy cream
* 1 cup hazelnut spread
* Pinch of salt
* 1 small Peppermint Crisp bar, chopped
For the pasta: Sift together flour, cocoa and sugar. Add a pinch of salt and mound the flour mixture in a large bowl.
Hollow out the centre, making a well in the middle off the flour with steep sides.
Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix with fork.
Gradually incorporate the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
Knead the dough on a clean work surface until it becomes smooth, about 8 minutes.
Shape into a disc, cover with plastic wrap and rest in fridge for 30 minutes.
Divide dough into quarters and work with one piece at a time.
Flour each piece lightly, shape into a rectangular shape and put through a pasta sheeter attachment starting at the widest setting.
Then run the pasta through the sheeter attachment once on every number stopping at 5. Lightly flour the rolled out pasta sheet and fold in half.
Take a knife and cut into ribbons, then unravel the ribbons and place on floured baking sheet to keep from sticking.
For the sauce: Bring the cream to a simmer in a saucepan over medium heat and stir in chocolate hazelnut spread. Add a pinch of salt and continue whisking until the sauce is creamy. Remove from heat and add the chopped peppermint crisp bar.
Cook the chocolate pasta in a large pot of boiling water, 3 minutes.
Immediately remove the pasta from water and toss gently with the sauce.
Enjoy
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Oh this sounds AMAZING!!!! 😱
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Pilchards Chilli Pasta
Ingredients:
1 x 400g can Saldanha Pilchards in Hot Chilli Sauce
500g macaroni pasta
1 green pepper, chopped
1 onion, chopped
250g mushrooms, slicedCheddar or parmesan cheese to sprinkle on top
Method:
Drain the pilchards and set the sauce aside for later. Flake the pilchards.
Lightly fry chopped green pepper and onion together.
Add sliced mushrooms.
Add flaked pilchards and heat through.
Cook the pasta until ready.
Pour pilchards sauce over pasta and serve with grated cheddar or parmesan cheese on top.
Takes about 20 minutes.
SERVES:
6
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Bobotie pasta with creamy chutney sauce
Ingredients
250g Spaghetti
Salt
5ml Tumeric
For the meatballs:
500 g beef mince
45 ml bobotie seasoning
10 ml olive oil
For the omelette:
3 large eggs
salt and pepper
5 ml butter
For the sauce:
15 ml olive oil
90 g red onion – finely chopped
7.5 ml garlic – finely chopped
5 ml corn flour
180 ml peach chutney
375 ml cream
salt and pepper
To serve:
30 ml flaked almonds – toasted
handful coriander – finely chopped
Method
Cook the spaghetti as per packet instructions. As the pinch of salt and tumeric to the spaghetti water.
For the meatballs, use your hands to mix the mince and seasoning together.
Form the mixture into 20 meatballs.
Heat the oil in a large pan over medium heat.
Fry the meatballs, in batches, for 6 mins.
Turn them over and fry for a further 5-6 mins until cooked through.
For the omelette, whisk the eggs together and season lightly.
Add the butter to a pan over medium heat.
Add the egg mixture and cook for 2-3 mins until the omelette is cooked through.
Slice into thin strips.
For the sauce, heat the oil in a pot over low heat.
Add the onions and garlic and sauté, 5 mins.
Whisk in the corn flour, chutney and cream and turn the heat up to medium.
Simmer for 3-5 mins until slightly thickened and season it to taste.
Heat a large pot of salted water over medium heat. Once boiling, add the pasta and cook for 2-3 minutes until al dente.
Strain and add it to the hot chutney sauce.
To serve, add a portion of pasta to each serving dish.
Top it off with some meatballs and scatter a few omelette strands on top.
Add some toasted almonds and coriander.
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#MyPastaDream would be ravioli filled with oxtail meat shredded off the bone and the gravy would be the sauce. Finely grate Parmesan cheese over it and serve with coleslaw, green salad, beets and atchar/veg pickle for that authentic 7 colours meal that South Africans do so well!
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Summer Butternut & pineapple pasta
-Butternut noodles made with the Phillips pasta maker ofcourse. Tossed in olive oil with a sprinkle of black pepper.
– add in julienned pineapple, red sweet pepper & carrots.
– mix half cup plain yogurt with equal part mayonnaise and drizzle over.
-top of with parmesan cheese and basil.
Perfect for this heat 😍😍😍
–
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How exciting!
Here’s my recipe – wors, biltong, madumbes and cape malay curry flavouring. Some distinctly South African favourites
Flavours of SA Spaghetti
Ingredients
Madumbe Pasta
• 2 cups madumbe cooked, peeled and mashed
• 3 eggs, at room temperature
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon turmeric powder (optional)
Cheesy Cape Malay Boerewors and Biltong Kebab Chutney
• 500 gram boerewors sausages
• 1 large grated onion
• 1 tablespoon coriander
• 1 tablespoon chives or mint
• 1 teaspoon ginger and garlic mix
• 1 or 2 green chilies (depending on how hot you want your chutney)
• 1 teaspoon salt
• 1 x canned tomatoes
• Cape Malay Curry powder
• ¼ cup diced biltong
• ¼ cup grated cheese
• ¼ cup cream cheese (flavour of your choice)
Method
Pasta: Bring some water to a boil in a large saucepan and cook the madumbe until soft. Drain and mash the madumbe into a puree. Set aside to cool down, then mix in the beaten eggs. Place flour, salt and turmeric into pasta machine and follow the Avance Pasta Machine directions to create your home made Madumbe Spaghetti.
Cheesy Boerewors and Biltong Kebabs: Gently remove the boerewors mince from the its casing and keep the casing aside for later. Fry onion until golden brown and add half to the mince, along with coriander, chives/mint and salt. Pound the until it becomes firm. Leave aside.
In a separate bowl combine the grated cheese, cream cheese and diced biltong and mix well. Make small balls out of this mixture and encase in pieces of the sausage casing. You can knot the casing ends or simply fold down edges. The purpose of encasing it is to prevent the cheese from melting through your kebabs and causing them to break apart when you fry them later so make sure there are no holes. Once you have finished encasing all your biltong and cheese balls, wrap each one in the boerewors mince mixture to make your boerewors kebabs with biltong and cheese centre. Wrap them up as firm as possible and refrigerate for about an hour to set. Pop your kebabs in to an airfryer or fry over the stove top until browned and fully cooked. Set aside
Cape Malay Chutney: Add ginger and garlic and chili to the remaining onion and sauté for a few minutes to release the flavours. Add canned tomato and Cape Malay Curry Spice to your preferred taste. Allow to simmer and gravy to thicken. Once cooked top your chutney with your cooked kebabs.
Finally top your cooked Madumbe Spaghetti with your Cheesy Cape Malay Boerewors and Biltong Kebab Chutney. Garnish with some shredded biltong and parsley and enjoy!
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I would make a boerewors and chakalaka pasta. Fingers crossed
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#MyPastaDream
Dessert Lasagna
Ingredients
12 pieces lasagne
4 cups ricotta cheese
cup sugar, divided 8 kiwis,
peeled 4 cups strawberries, washed and trimmed,
8 reserved for garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs to garnish
Preparation Cook the pasta according to package directions, substituting 2 tablespoons of sugar for the salt. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and ½ cup sugar.
Set aside.
In the food processor, purée 4 kiwis with 2 tablespoons sugar.
Transfer the purée to a bowl and set it aside.
Rinse the processor bowl. In the processor, purée half the strawberries with 2 tablespoons sugar.
Strain the purée into a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the blackberries with 2 tablespoons sugar.
Strain the purée and set it aside.
Slice the kiwis into ¼-inch thick rounds.
Slice the strawberries into 1/8-inch thick pieces.
Slice the blackberries in half.
Reserve 1/4 cup of each of the purées to use as a garnish when serving.
To Assemble The Lasagne Cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi purée over the cheese and arrange the kiwi slices on the purée. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight. Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purées. Garnish each piece of lasagne with a strawberry and a sprig of mint.
Read more at: https://www.thenibble.com/reviews/main/desserts/dessert-pasta-recipes.asp#r1
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#MyPastaDream
Dessert Lasagna
Ingredients
12 pieces lasagne
4 cups ricotta cheese
cup sugar, divided 8 kiwis,
peeled 4 cups strawberries, washed and trimmed,
8 reserved for garnishing
4 cups blackberries, washed
1/2 cup toasted, sliced almonds
Mint sprigs to garnish
Preparation Cook the pasta according to package directions, substituting 2 tablespoons of sugar for the salt. Rinse, drain and set aside.
In a medium bowl, stir together the ricotta cheese and ½ cup sugar.
Set aside.
In the food processor, purée 4 kiwis with 2 tablespoons sugar.
Transfer the purée to a bowl and set it aside.
Rinse the processor bowl. In the processor, purée half the strawberries with 2 tablespoons sugar.
Strain the purée into a bowl and set it aside. Rinse the processor bowl.
In the processor, purée half the blackberries with 2 tablespoons sugar.
Strain the purée and set it aside.
Slice the kiwis into ¼-inch thick rounds.
Slice the strawberries into 1/8-inch thick pieces.
Slice the blackberries in half.
Reserve 1/4 cup of each of the purées to use as a garnish when serving.
To Assemble The Lasagne Cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta. Spoon 1/3 of the ricotta on top and spread it evenly. Pour the kiwi purée over the cheese and arrange the kiwi slices on the purée. Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese. Pour the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay on 3 more pieces of pasta and cover with the remaining cheese. Pour the blackberries purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight. Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purées. Garnish each piece of lasagne with a strawberry and a sprig of mint.
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Tomato Gnocchi bake
1 Tbsp olive oil
1 onion -chopped
1 green pepper -sliced
1tsp crushed garlic
2 cup grated tomatoes
125 ml sour cream
1/2 sachet tomato paste
Handful basil leaves torn
125g mozzarella chunks
500g Gnocchi
1) heat oil in pan ,add in onion and peppers
2)stir in garlic add in tomatoes then bring to a simmer
3) cook for 10-15mins till gnocchi is soft and sauce has thickened
4) add in sour cream and 1/2 packet tomato paste and stir through
5)Season with salt and pepper
6) add ground chill for heat
7)stir through the torn basil leaves
8) transfer to oven proof dish
9) scatter with mozzarella chunks and grill for 5-6 mins till cheese bubbles and is golden
Enjoy
****sauce can be made and used in an arrabiata *****
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Creamy vegan garlic pasta with roasted tomatoes :
Ingredients:
450 g grape tomatoes
300g whole wheat pasta (such as penne, linguini, or fettuccine // use less if you want a higher sauce:pasta ratio
Olive oil
1/2 an onion
8 large garlic cloves
1 pinch each sea salt and black pepper
30g flour (or another thickener of choice)
600 ml unsweetened plain Almond Milk (sub up to 1 cup with veggie stock, if preferred)
Instructions
1. Preheat oven to 400 degrees F (204 C) and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
3. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp (15 ml // use more, as needed, if increasing batch size) olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
4. Stir in flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add some nutritional yeast)
Once the sauce is to your desired thickness, taste and adjust seasonings as needed.
5. Then add pasta and roasted tomatoes and stir.
Serve immediately and garnish with extra black pepper, fresh basil, and/or vegan parmesan cheese.
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Spaghetti with Pilchards
60g margarine
15ml oil
1 onion chopped
1 red pepper deseeded and chopped
5ml crushed garlic
250g baby mushrooms sliced
half bunch spinach roughly chopped
250ml cream
1 can (410g) pilchards in tomato sauce/hot chilli sauce, drained
15ml chopped fresh parsley
salt and freshly ground black pepper
500g Spaghetti
Heat butter or margarine in a large saucepan, add onion and garlic, fry until onions are soft.
Add spinach and cook for 1 minute. Add mushrooms and cook for 2 minutes. Pour in cream, reduce heat, simmer until sauce begins to thicken.
Add roughly flaked pilchards, parsley, salt and pepper to cream mixture, stir to combine. Heat gently, stirring constantly.
Cook Spaghetti, drain and add the pilchard mixture and toss to combine and serve. Serves 6
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Creamy Smoked Snoek & Spaghetti Bake
250g smoked snoek flaked
250ml cooked spaghetti drained
15ml finely grated onion
410g can cream of celery soup
85ml milk
190ml breadcrumbs
50ml Cheddar cheese grated
butter
Preheat the oven to 190 ºC and lightly grease a 25 cm oven dish. Lightly mix together the snoek, spaghetti and onion. Mix together the soup and milk and add to the snoek mixture. Pour into oven dish and sprinkle with breadcrumbs and cheese and top with knobs of butter. Bake for 20-30 minutes until golden brown and done. Serve with a green salad and fresh bread rolls. Serves 4-6
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