Bacon is popular in our family, so it makes any meal enjoyable and there can never be too much! My sister Bev makes her own pesto, which adds another dimension to this dish.
- 300g bacon, chopped
- 500g mushrooms, roughly chopped
- 1 red onion, sliced
- 1 onion, sliced
- 400g pasta
- Half a tub marscapone
- 2 teaspoons pesto, homemade if you have it
In a large pot, half fill with water and a generous teaspoon of salt. Wait until it boils and add pasta. Fry bacon until crispy. Saute sliced onion and add mushrooms, gently fry and then add bacon. Remove from heat. Add bacon mix to pasta and combine.
Lastly add the pesto and mascarpone. Season. Sprinkle with a few shavings of parmesan. Enjoy!
I saw a similar recipe done on the first series on Come Dine with Me South Africa and adapted it. We had it as a starter for Christmas Lunch 2011.
TO SERVE 8 TO 10 PEOPLE
- 2 rounds camembert – we used the Le Petite France
- 2 generous sprigs rosemary
- 6 cloves of garlic
- 1 cup of salad dressing of your choice
Serve with balsamic roasted tomatoes.
Set oven at 160, Place cheese in oven proof dish. Spread garlic over top of cheese, sprinkle over rosemary. Pour over salad dressing, cover with foil and bake for half to three quarters of an hour.
Serve with biscuits or homemade toasted French loaf.
- 250ml popcorn
- 120g butter
- 100g brown sugar
- 60 ml golden syrup
- 1 ml bicarb
- 3 ml vanilla
- Pinch of salt
Pop the corn. Place in a brown paper bag. Place the butter, brown sugar, syrup and salt in glass bowl. Mircowave for one minute and stir. Microwave for a further 2 minutes and then add bicarb and vanilla.
Pour sauce over popcorn in brown paper bag. Close the top of the bag and give the popcorn a good shake. Microwave 1 minute, shake. Microwave 1 minute, shake. Microwave 30 seconds and shake well. Let popcorn cool in bag. Shake well before pouring out into glass bowl to serve.
This popcorn keeps well for several days in an airtight container!
I found this recipe in an Ideas magazine in 2011. It can be made ahead of time with the dressing on. It was popular with all members of the family. It is best made the night before.
- 700g fresh green beans, topped and tailed
- 2 punnets baby tomatoes, whole
- 1 large red onion, thinly sliced
- 150g feta, cubed
- Salad Dressing
- 1 whole lemon, squeezed
- 1 heaped tablespoon mustard
- 120ml olive oil
Bring large pot of water to boil with a tablespoon of salt, add beans and remove once its comes to the boil. Rinse under cold water thoroughly. Add thinly sliced onion and rinsed baby tomatoes.
Whisk salad dressing ingredients until well incorporated. Pour over bean mix. Keep in fridge overnight. When ready to serve, put beans on to large white platter and crumble feta on top.