Cheesy Tuna Pasta Bake

INGREDIENTS

• 200g corn kernels
• 3 tomatoes, cubed
• 2 tins tuna in brine
• 600g rigatoni
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong cheddar, grated
• large handful chopped parsley

Method

Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.

Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Easy Meals to make in an #Airbnb Kitchen

These recipes are practical for making in Airbnb kitchens as they use basic ingredients and don’t require a long ingredient list.

Spaghetti Bolognaise - an all time fav

• Spaghetti
• Pasta Sauce (or tomato paste + garlic + Italian herbs)
• Ground Beef
• Ciabatta

Method

• Fry the ground beef until cooked.
• Add pasta sauce and simmer for 30 mins or so.
• While that is cooking boil the spaghetti
• Serve with a little grated Parmesan cheese and ciabatta.

Rotisserie Chicken

This is available in most grocery stores. Serve is with a salad. One can also buy complete salsalads in most grocery stores, with salad dressing. One can then use the left-over chicken to make sandwiches or chicken soup the next day.

Chicken Soup

• Chicken broth (made from the bones of the rotisserie chicken).
• potatoes
• Left-over rotisserie chicken
• carrots
• Seasoning

Add all of the above to the chicken broth and simmer for an hour. I add Ina Paarman's chicken flavoured stock powder for seasoning.

Beef Tacos

Most grocery stores sell Taco kits which contain Tacos, salsa sauce and seasoning. All you need to add to the mix is the ground beef and I like to serve with shredded lettuce and grated cheddar cheese. One can also add some store bought guacomole and sour cream.

Lemon Spaghetti

 

INGREDIENTS

2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
½ cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper (plus more to taste)
1 pound dried spaghett
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

METHOD

• In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. 
• Season the pasta with more salt and pepper to taste. 
• Transfer to bowls and serve.

CREAMY CHICKPEA AND MUSHROOM PASTA

INGREDIENTS

2 tablespoons olive oil
2 medium onions sliced
250 g button or portobellini mushrooms, sliced
1 small tin tomato paste
240g penne or tagliatelli pasta
3 cloves of garlic, finely diced
2 tspn Oreganum
2 tspn Basil
1/2 cup vegetable or chicken stock
1 can chickpeas
1/2 cup chopped sun-dried tomatoes
Salt and pepper to taste
1/2 cup plain yoghurt

GARNISH

1/2 cup grated Parmesan cheese
Garnish with extra Parmesan and fresh parsley or chives

Instructions

• Heat a large pot over medium heat. Add oil, onions, and ½ tsp salt. This part will require patience. Cook onions for 35 min. until soft, golden brown, and reduced. 
• While onions are caramelizing, cook pasta according to package directions (in heavily salted water). Drain and set aside.
• Once onions are caramelized, add garlic and mushrooms. Cook for 6-7 min. until mushrooms are light golden brown, soft, and have lost most of their moisture.
• Stir in tomato paste, dried herbs, black pepper, and stock. Cook until tomato paste goes darker in color. 
• Pour in chickpeas and sun dried tomatoes. Cook until chickpeas are tender and warmed through and the sauce slightly thickens and starts to coat chickpeas.
• Add spinach and pasta and stir to coat.
• Add plain yoghurt (one could use cream as well).
• Add salt as needed.
• Mix in cooked pasta and garnish with Parmesan and fresh parsley or chives.

Spaghetti Bolognese or Bolognaise in South Africa

Ingredients

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, grated
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
500g beef mince
2 x 400g tins whole peeled plum tomatoes
small pack basil
1 tsp dried oregano
1 small tin tomato paste
125ml red wine
salt n pepper to taste

Fry onion until translucent. Add bacon and mince until mince is browned. Add the rest and cook on low heat for 4 hours. Before stirring at the end, remove the dark red sauce off the surfact and put in bowl. Use this to poor over the spaghetti, once cooked, instead of oil.

Cook spaghetti al dente. Serve and spoon Bolognese sauce over. Garnish with Parmesan or Picorino cheese.