Groentelasagne / Vegetable Lasangne

Bestanddele/Ingredients

125g Rou pasta van jou keuse/125 g pasta of your choice
Olie/oil
300g Botterskorsie, geskil en in blokkies gesny/300g butternut, peeled and cut in cubes
1 Ui, gekap/1 chopped onion
Knoffel na smaak/garlic to taste
2 Handevol vars spinasie, in repe geskeur/ 2 hands full fresh spinach, ripped
Kruie na smaak/spices to taste
Sout en peper/salt & pepper
800ml Kaassous/800ml cheese sauce
Kersietamaties, gehalveer/halved cherry tomatoes

Metode/Method

1. Kook pasta tot gaar, en hou eenkant/boil pasta till cooked
2. Braai die botterskorsie, ui, knoffel, kruie en spinasie in olie/ fry butternut, onion, garlic & spinach in oil
3. Voeg sout en peper by/add salt & pepper
4. Skep die pasta in ‘n oonbak/place in oven dish
5. Plaas die gebraaide groente bo-op/place fried vegetables on top
6. Plaas die kersietamaties bo-op/add cherry tomatoes on top
7. Bedek met kaassous/cover with cheese sauce
8. Bak teen 180 grade vir 20 minute sonder ‘n deksel/ bake uncovered for 20 min at 180 degrees
   

Beet, lemoen en fetaslaai / Beet root, orange & feta salad

Bestanddele/Ingredients

1 kg Gaar beet, vel afgetrek en in blokkies gesny/1 kg boiled beet root, peeled and cut in cubes
1 Rooi ui, in baie dun ringe gesn/1 red onion, cut in rings
5 Lemoene, in die helfte gesny en elke segment versigtig uitgesny/5 oranges, cut in halves and scooped out segments
Slaaiblare/lettuce
400 g Deense feta, in blokkies gesny/400 g Danish feta, cubed
150 g Okkerneute, gerooster/150 g walnuts, roasted
Italiaanse pietersielie, grof gekap/Italian parsley, roughly chopped

Sous/Dressing
2 Eetlepels heuning/2 table spoons honey
4 Eetlepels appelasyn/4 table spoons apple vinegar
½ Teelepel seesout/½ teaspoon sea salt
½ Teelepel witpeper/½ teaspoon white pepper
¼ Koppie olyfolie/¼ cup olive oil

Metode/Method

1. Pak die slaaiblare op ‘n plat bord/place lettuce leaves on flat plate
2. Rangskik die beet en lemoen bo-op/ arrange beet root & orange on top
3. Strooi die uie oor, en dan die feta/ sprinkle onion over, followed by feta
4. Sprinkel die slaaisous oor, en dan die neute, gevolg deur die pietersielie/sprinkle salad dressing, then nuts and lastly parsley

Pynappelpoeding / Pineapple desert

Bestanddele/Ingredients

1 Pakkie Tennisbeskuitjies, fyngemaak/1 packet Tennis biscuits, crumbed
½ Koppie botter, gesmelt/½ cup melted butter
1 x 410g Blik fyngemaakte pynappel, gedreineer/ 1 tin grated pineapple, drained
250g Room, styf geklits/250g cream, whipped
½ Koppie suurlemoensap/½ cup lemon juice
1 Blikkie kondensmelk/1 tin condensed milk
Handvol neute, fyngemaak/handful chopped nuts

Metode/Method

1. Meng die fyngemaakte beskuitjies met die botter/ mix crumbed biscuits with butter
2. Stamp dit vas op die bodem van ‘n glasbak/ pack firmly on bottom of dish
3. Meng die res van die bestanddele, behalwe die neuter/ Mix rest of the ingredient except the nuts
4. Plaas die mengsel bo-op die kors/Pour mixture on top of base
5. Sprinkel neute oor/spinkle with nuts
6. Plaas in yskas vir 30 minute/place in fridge for 30 minutes

WOW Magazine – Women August 2019