Lasagne laat mens aan die winter dink - hier is twee resepte vir heerlike lasagne te danke aan Checkers en Sjef Sune Niemand. Lekker eet!




Beef lasagne (variation vegetable lasagne)


Serves 6
Oven 170°C
Oiled baking tray (2L volume)

60ml olive oil
1ea large onion, chopped finely
2ea cloves garlic, crushed
1kg lamb mince
410g can crushed tomatoes
125ml dry white wine
50g finely grated parmesan

White sauce

50g butter
50g cake flour
500ml milk

Method:

1. Cook onion and garlic in same pan, stirring until onions soften. Add the wine and bring to the boil, add lamb and keep on cook-stirring until lamb changes colour. Stir in the basic tomato sauce (recipe follow) and bring to a boil. Reduce heat and simmer uncovered 15min – do not cook ‘dry’

Basic tomato sauce

Serves 4

45ml olive oil
1ea medium onion, finely chopped
2ea garlic cloves, crushed
1ea carrot, grated
1ea celery stick, finely chopped
2x410g tins, whole, peeled tomatoes
Fresh herbs, basil, Thyme, parsley
Salt and freshly ground black pepper to taste
125ml white wine or water

Method:
1. Heat the olive oil in a saucepan over a medium heat. Sauté the onion and garlic in the oil until soft and translucent. Add the carrot and celery and sauté until soft.
2. Add the tomatoes and rest of the ingredients, except for the parsley and basil. Simmer for 10 minutes over medium heat.
3. Add the parsley and basil, serve with pasta of your choice.

Sauté mince meat with the onion and garlic and continue with the basic tomato sauce – use as for spaghetti Bolognese



2. White sauce: melt butter in a medium size sauce pan, add the cake flour, cook stirring until mixture thickens and bubbles- add all the milk, stir and bring to a boil for 3 minutes until thick
3. Place a third of the white sauce in a lightly buttered oven proof pie dish. Place slightly soaked (hot water and remove the sheets with food tongs) lasagne, in dish on top of the first layer of white sauce, spread half of the meat sauce over lasagne sheets. Repeat layering finishing with white sauce. Bake lasagne (uncovered) 30 minutes in medium oven – then sprinkle with cheese (grated mozzarella) and continue baking for another 10 minutes, or until top browns lightly – stand lasagne 10 minutes before serving.

For vegetable lasagne

Baby marrow, cherry tomatoes; creamed spinach and mushrooms; oven roasted butternut and balsamic onion (cheese chunks of feta)


Sauce idea for pasta:

Olive and salami

Heat 30ml olive oil on medium heat. Add 1 finely chopped red onion and cloves crushed garlic. Cook for 5 minutes. Add 1x400g tin Italian tomatoes and 65ml red wine. Cook for 20 minutes. Add 15ml tomato paste, a handful of pitted olives, and a handful of sliced salami. Season
with salt and pepper. Cook for further 5 minutes. Toss into hot tagliatelle and top with shredded basil and grated Parmesan.
 

Sjef Sune Niemand en Checkers maak dinge net soveel makliker in die kombuis. Die maklike resep is terug na klomp mense weer daarvoor gevra het.



Luister na die podcast vir die resep en tips van Sjef Sune Niemand. Vir die volledige resep, scroll af na 3 weke terug.
Lekker eet!!

'n Eenvoudige pasta gereg om besige middae se gejaag makliker te maak - dankie Sjef Sune Niemand en Checkers.




Fusili with instant mushroom sauce and ham

500g fusili pasta
Chopped ham
Cherry tomatoes
1 packet Knorr ham & mushroom pasta sauce

Method:

Boil the 500g of pasta in 3 litres of boiling water, remember to add enough salt.



Prepare the Knorr instant pasta sauce according to packet instructions and mix in with the pasta.



Add the chopped ham and cherry tomatoes and serve with cheese of your choice.





If you would prefer to make your own sauce instead of the Knorr instant pasta sauce here is a recipe for great pesto sauce instead.

Pesto:
125 ml Macadamia nuts (or any other nuts may be used), lightly roasted
125 ml Olive oil
30 ml fine parmesan cheese
500 ml basil (washed and dried)
Salt and pepper

Method:
1. Put the nuts and the parmesan cheese in the food processor and mixed until nuts are fine but not a paste.
2. Add the oil and mix
3. Lastly add the basil and mixed until nice green colour
4. Season to taste with salt and pepper



For more details on preparing this delicious and easy meal, listen to the podcast with Chef Sune Niemand courtesy of Checkers. Enjoy!

Bedien groot skulp pasta met tuisgemaakte geroomde spinasie en arrabiata sous - dankie aan Sjef Sune Niemand en Checkers! Lekker eet!

Today we are serving Conchigli and spinach bake with arrabiata sauce

Before you start - remember you can either buy the arrabiata sauce and creamed spinach ready-made or you can follow the rest of the recipe to make them yourself.

Serves 3 - 4

1. Boil the pasta shells (Conchigli) (500g in 3 litres of water) till aldante
2. Fill with creamy spinach
3. Place stuffed shells on a base of arrabiata sauce and top with arrabiata sauce



4. Bake in the oven at 180 degrees Celcius for 15 min
5. Grate your choice of cheese over it, bake for 5 more minutes and serve with crusty bread or a side salad

How to make - Penne Arrabiata

Ingredients
SERVES 2
200g dried penne
1 can of chopped tomatoes
3 tbsp olive oil
half an onion, chopped
1 garlic clove, chopped
1 tsp chilli flakes
salt and black pepper
pinch of sugar
grated parmesan, to serve

Method
1. In a saucepan, gently cook the onion and garlic in the olive oil until the onion has softened. Add the chopped tomatoes, chilli flakes and sugar.
Season with salt and pepper and simmer for 25-30 minutes until thickened.
2. Meanwhile, cook the pasta in plenty of salted water until cooked \'al dente\', and then drain the pasta.
3. Add the pasta to the sauce and mix in well. Serve with grated parmesan.



How to make - Creamy spinach

1 tbsp olive oil
2 tbsp butter
1 onion, finely chopped
3 garlic cloves, crushed and finely chopped
Salt and pepper to taste
1 tbsp cake flour
Small handful thyme leaves
Pinch of nutmeg
400g ( 2 packets ) baby spinach
125 ml cream, slightly warmed125 ml Parmesan, finely grated

Heat the oil and butter in a saucepan over medium heat and sauté the onion and garlic for 5 minutes until soft. Season to taste.   Sprinkle with the flour, thyme and nutmeg, stir and cook for a further 3 minutes.
Add a little cream and the spinach and let the leaves wilt. This can be done in natches if there is too much spinach for the saucepan. Keep stirring the spinach mixture to prevent it from burning.  Toss together with the remaining cream and the Parmesan. Mix thoroughly and stir through. Season to taste.

Vir 'n tip om jou pasta perfek te kook - luister na die podcast met Sjef Sune Niemand.

Hier is iets lekker om te maak vir die vegetariers in die streek maar met 'n bietjie bacon kan jy dit maklik 'n vleishappie ook maak. Luister na Sjef Sune Niemand se advies te danke aan Checkers en Checkers Hyper.



Mushroom and tomato tarts

Serves 4
Preparation time: 10 min
Oven: pre heat 200°C, turn down to 180°C for baking
Baking time: 20 min or until golden brown



1x sheet ready rolled puff pastry
50g soft cream cheese/cottage cheese
100g button mushrooms (tinned or fresh, if fresh lightly sauté in little cooking oil in frying pan)
10ea cherry tomatoes cut in half
Seasoning, fresh chopped herbs (eg. Parsley, basil and thyme)
50g cheese, grated (parmesan, cheddar or mozzarella)



Method:
1. lightly grease an oven baking tray with cooking oil – cut pastry sheet into quarters. Place on baking tray and fold edges over to form a 1cm boarder, press down firmly. Spread cream cheese over the inside of the pastry (inside the pastry boarder)



2. mix mushrooms, tomatoes and chopped herbs together, arrange over cream cheese- bake 15minutes, sprinkle with cheese and continue to bake for another 5 minutes or until pastry is puffed and golden.



The pastries an be served with a nice fresh tuna salad or bacon bits/ham can be added to the filling instead of having it as a vegetarian meal.



Tip: Remember to only sprinkle the pastries with cheese the last 5 minutes that they are in the oven, this will ensure that the cheese melts evenly and will prevent the cheese from pulling away from the topping when served.

Join Chef Sune Niemand at her culinary theatre in April for these insightful demo evenings.

11th and 18th of April – Irresistible Baking – learn to bake one cake 3 ways: get three fresh ideas for each of the following cakes:
Butter cake, chocolate cake, chocolate mud cake, chocolate brownie, chocolate & hazelnut coffee cake and finally an almond cake.

16th and 23rd of April – Bread know-how: if you have always wanted to know all there is to know about baking your own bread – then these demo evenings are for you. Its easier than you think. There will also be a Checkers cheese world tasting on both nights.

For more info visit: The Upper Crust

Met die seisoen wat draai het Checkers en Sjef Sune net die antwoord vir koeler aande in die streek. Hier is 'n maklike vleisbroodjie resep wat jy moet probeer!



Creamy tomato meat loaf
For under R70 you can serve 6

Serves 6
Preparation time: 10 min
Temp for baking: 160°C
Baking time: 1hour

21x14x7cm lightly greased loaf tin



750g minced beef
150ml sour cream
1pckt tomato soup mix
1ea onion, finely chopped
2ea cloves of garlic, finely crushed
Seasoning: salt, 5ml paprika, chopped red chilli (to taste)

Method:
1. Place beef in a large bowl with remaining ingredients and mix until well combined.
2. Press mixture firmly into prepared loaf tin, bake until well browned and firm in the centre. Turn out of tin, served sliced with salad or puree potatoes. For a very quick side dish you can serve it with instant mash or smash.



Tip: Instead of chopping the onion and adding it to the minced meat, rather grate it. This will ensure that the flavour is absorbed better into the meat than when chopped pieces are added.

'n Nuwe manier om potbrood te bedien. Maklik en vinnig te danke aan Checkers en Sjef Sune Niemand.



Layered potbread

Serves 4 as main meal and serves 6 as side dish

Ingredients:
• Bread – Pot bread from Ceckers
• Lettuce and Cucumber
• Tomato
• Cold meat – Try Enterprise’s ham and cheese roll
• Mozzarella



Method:
Slice off “lid” of bread.
Hollow out.
Spread inside of bread with mayonnaise.
Layer fresh ingredients as desired.
Put “lid” of bread back on.
Wrap tightly in cling wrap to compact the filling and serve after an hour.



Tip:
Keep the pieces of bread taken out and make crumbed veggies or crumbed fish by adding melted butter and cheddar cheese.

For more tips and to find out how to make this version of potbread, listen to the podcast with Chef Sune Niemand. Its free and can be downloaded at the bottom of the page.

Om die kinders in die kombuis te kry was nog nooit so maklik nie! Sjef Sune Niemand en Checkers het alweer 'n plan. Luister gerus na die podcast.



Mini baguette and BBQ chicken kebabs
Serves 4
This meal is under R75





Ingredients:
• Baguette (Can make it yourself with cheese and tomato and an egg mix or buy ready made frozen mini baguette)
• Chicken kebabs (On special from Checkers Meat market – 5.99/100g valid till the 24th of March 2013) You will need 400g chicken kebabs in order to serve 4.



Method:
Bake the chicken kebabs at a high temperature for 20 – 30 minutes
In a separate baking tray place the mini baguette and bake for 15 minutes.



Once golden brown, place two mini baguette next to each other, garnish with fresh greens.
Place a chicken kebab on top and serve.

Tip:

If you were to make your own chicken kebabs for this recipe or any other sosaties – remember to soak the skewers/sosatie sticks in water at least for an hour. This will prevent the skewers from burning in the oven or on the grill.



If you want to be the best bread baker – then join the Culinary Theatre in their demo kitchen. On the 16th and 23rd of April they will be presenting you with a demo all about bread. If you have never made bread before, it is actually much easier than you think. Enjoy learning and refining the craft of bread-making during a hands-on interactive bread-making workshop.

It is a 4hour class from 17:00 – 21:00. Cheese tasting from Checkers Cheese World will be there. With Mothers’ Day coming up, this is a great gift idea! You can get her a bread-making voucher for R270

For more info visit The Upper Crust online

For more tips on preparing this meal listen to the podcast right here on my blog. Enjoy!

Aandete is sommer maklik met Sjef Sune Niemand en Checkers. Vanaand eet ons steak met 'n heerlike sous.



Steak with mushroom topping

Serves 4

600-800g fillet, STEAKHOUSE CLASSIC - CHECKERS
Seasoning
30ml olive oil
250g brown mushrooms
1ea small onion, chopped
30ml whole grain mustard
100ml creamed cottage cheese
1ea egg, lightly beaten

Method:

1. Prepare the fillet to your preferred degree of doneness.
2. Heat oil in a pan, add the mushrooms, onions, mustard and season.



3. Add the creamed cottage cheese and the egg, mix well.
4. Arrange the meat on a baking tray – top with the mushroom mixture and bake at 160°C for 10-15 minutes.

Luister na die podcast met Sjef Sune Niemand vir haar tip om steak gaar te maak. Lekker eet!
 

Met slegs 4 bestandele maak Sjef Sune Niemand en Checkers dit maklik om te kook!



Mediterranean Fish

Serves 4

450G hake medallions, Sea Harvest, Checkers (R46,00 for 450g)
1 tin cherry tomatoes
1ea red bell pepper, peeled and cut in strips
Olives, basil, lemon juice and olive oil

Method:
1. Sear red bell pepper strips in some olive oil in a pan – add the canned cherry tomatoes, seasoning and some fresh herbs, basil, parsley.
2. Ladle the tomato and pepper mixture into an oven dish. Position the fish on top of the tomato mixture and sprinkle with olive oil and lemon juice. Bake/roast for 15-20 minutes at 160°C or until fish is cooked – serve with pureed potatoes and seasonal salad.

For a special tip – listen to the podcast below!