Ingredients
1/2 kg small cut pasta
2 tbls olive oil
1 clove of garlic
1 small eggplant, cubed
1 fresh green onion
2 zucchini, cubed
3 tbls vinegar
200 grams spinach
60 grams feta cheese
1/2 bunch fresh coriander, chopped
Black pepper and salt to taste
Method
1. Heat the oil, add onions and garlic and sauté for a minute, add eggplant, zucchini, vinegar, salt and pepper and cook for 15 to 20 minutes.
2. In a separate pan boil spinach, drain and add to the mixed vegetables.
3. Now mix pasta, sprinkle coriander, and serve.
It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.
Ingredients
1¾ cups elbow macaroni, cooked and drained
1 large green bell pepper, finely chopped
1 onion, finely chopped
1 tomato, finely chopped
1 (400g) can sweetcorn, drained
½ cup sliced black olives
1 cup cooked and shredded chicken
For the dressing
½ cup mayonnaise
½ cup yogurt
1 tbs lemon juice
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1½ tsp garlic powder
Salt to taste
Method
1. In a large mixing bowl, add the cooked macaroni, bell pepper, onion, tomato, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.
Serves 6 to 8.
Ingredients
3/4 kg pasta
1/2 kg tomatoes
2 1/2 tablespoons olive oil
2 tablespoons minced white onion
10 basil leaves, or bunch of coriander
2 tsp crushed garlic
4 tablespoons grated Parmigiano cheese
Salt and pepper to taste
Method
1. Boil the pasta and set aside after draining the water.
2. Dip tomatoes into boiling water for about 10 seconds and place in a bowl of ice water for a minute. Remove from ice water, and dry.
3. Peel and slice the tomatoes.
4. In a pan, brown onions in olive oil, add tomatoes, season with salt and pepper and cook for 10 minutes.
5. Fold the boiled pasta into the sauce, add coriander/basil and sprinkle cheese over it. Enjoy.
Ingredients
1 ½ cups fettuccini
1 tomato
2 cloves of garlic
1 bell pepper
1 tablespoon oil
2 tablespoons soy sauce
1 teaspoon mayo
1 teaspoon mustard paste
3 tablespoons cream
1 teaspoon barbeque sauce
½ teaspoon each of crushed red peppers and black pepper
Method
1. Boil water in a saucepan and add the fettuccini. While that’s boiling, thinly slice the tomato and bell pepper, and chop the garlic. Heat the oil in a pan and add the garlic and bell peppers. Add the soy sauce and sauté on high heat for two minutes (make sure the exhaust is on or everyone in your house will be coughing like crazy) and remove the pan from the heat.
2. Add the mayo, mustard paste and barbeque sauce and mix till the sauce is smooth. Now put the pan back on a medium flame and add the tomatoes and cream. By now the pasta will be done so drain it and quickly add it to the pan (don’t drain the pasta completely; it helps keep the sauce from drying out).
3. Now all you have to do is sprinkle over the crushed pepper and black pepper, toss everything around, and put in a plate and eat it right away.
I usually don’t fuss about decorating my food like carving our carrot leaves or tomato roses, but I do make an effort to make my food look good, so garnish it with a sprig of coriander and dish it out in a nice plate and it’ll taste so much better, because what looks good tastes good too!
