Penne with Bacon, Tomato & Spinach

I needed something quick and easy to make for my son for dinner so I decided to make this pasta dish.  It's really simple to make and it tastes delicious.

Ingredients:

2 x Tablespoons oil
1 x Onion, diced
1 x Tablespoon Garlic, Crushed
1 x Teaspoon Sugar
2 x Tablespoons mixed herbs
1 x Packet Bacon, sliced
1 x Can Chopped tomatoes
1/2 packet Penne Pasta, cooked
50g Spinached, chopped
Crumbled Feta Cheese

Method:

Fry the bacon for about 4 minutes.
Add the onion, garlic and herbs and cook for a further minute or until soft.
Add the can of Tomatoes.
Add the teaspoon of sugar.
Bring to the boil and then reduce heat.
Allow to simmer for about 5 minutes.
Keep a little of the spinach and feta aside.
Add the already cooked pasta, spinach and feta and stir well.
Remove from heat and transfer to a pyrex dish.
Sprinkle with remaining spinach and feta and serve.
Enjoy!

The Bacon and Tomato base

Ready to serve

Garlic and Herb Belly Pork

We love Belly Pork.  I usually make it the Zimbo way (coke and tomato sauce marinade) but decided to make / use a simple garlic and herb marinade this time.  The pork was delicious.  I served them with Bombay Potatoes and roast butternut squash.

Recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Packet Belly Pork (about 9 slices)
1/4 cup Oil
2 x Tablespoons mixed herbs, dried
1 x Tablespoon Garlic, diced
1 x Tablespoon Aromat

Method:

Mix the oil, garlic, Aromat and herbs together.
Pour over belly pork and mix well.
Cover Belly Pork and refrigerate for at least half an hour.
Preheat oven to 200 degrees.
Remove from fridge, transfer to a baking dish and cover with tin foil (shiny side down)
Place in oven and cook for about 20 mins.
Remove the tin foil and place back in the oven for an additional 10 mins.
Serve with Bombay Potatoes and roasted butternut squash.

Pork Roulades

I learnt to make Chicken Roulades at the Hospitality Training Institute in Zimbabwe.  They are a bit fiddly to make but they taste great.  With this recipe I substituted the Chicken for Pork and it worked just as well.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

3 x Tablespoons Oil
1 x Packet Pork Steaks (about 4 pieces)
2 x Tablespoons Green Pesto
8 x Spinach Leaves
8 x Slices Italian Pancetta
½ cup Cheese

Method – to prepare the Roulades:

Lay the pork flat on a chopping board.
Cover with some cling film and, using a meat tenderizer, flatten the pork.
Remove the cling film.
Spread a thin layer of pesto over each slice of pork.
Layer the spinach leaves over the pesto (about 2 leaves per slice)
Cut the Pancetta in half and put a slice of it on each spinach leaf.
Sprinkle with Cheese.
Carefully roll them up.
Cover with other half of the Pancetta and pierce with a tooth pick to hold it all together.
Cover with cling film and refrigerate for a couple of hours.

 Method – to cook the Roulades:

Preheat the oven.

Heat the Oil in a pan.

Add the Roulades and cook on a gentle heat, turning continuously.

Once browned, transfer to a baking dish, including the oil, over with tinfoil and cook for about ½ an hour.

Allow to rest for 5 minutes before carving.

Serve on a bed of rice with a side salad.

Chilli Penne with Bacon and Sausage

I have been cooking lots of pasta dishes recently because my stove is on its way out (I only have the use of one plate and a very temperamental grill) at the moment and pasta is always quick and easy to do.  This recipe is really nice and I used Chilli Penne instead of normal Pasta so that made a nice change. 

Ingredients:

2 x Tablespoons Oil

1 x Packet Chipolata Sausages

½ x Packet Bacon, sliced

1 x Can tomatoes, Chopped

2 x Tablespoons Basil, dried

1 x Teaspoon Sugar

1 x Cup Grated Mozzarella Cheese

½ x Packet Chilli Penne

Salt and Pepper to taste

Method:

Heat the oil in a pan.

Add the sausages and cook until brown.

Add the bacon and cook for a further 2 minutes, stirring continuously.

Add the can of chopped tomatoes, teaspoon of sugar and basil.

Bring to the boil.

Reduce heat and allow to simmer for about 10 minutes.

Remove from heat and pour over the already cooked pasta.

Add the Mozzarella Cheese (keep some aside) and mix well.

Transfer to a baking dish.

Sprinkle with remaining cheese and grill / bake until cheese has melted.

Serve with a side salad.

Please note:

If you can’t get Chilli Penne but like Chilli’s just add a teaspoon of crushed chilli’s to the mixture.

I decided to practice my pancake making skills in preparation for Shrove Tuesday (Pancake Day) which is at the end of March.  I made savoury pancakes that I filled with scrambled egg and served with Bacon and fried tomato.  They were very nice and I was really pleased with the end result.

Ingredients:

100g Plain Flour
250ml Milk
1 Egg
Pinch of Salt
Butter

Method:

Sift the flour and salt.
Make a well in the flour and add the egg.
Gradually add the milk while continuing to stir.
Pour into a jug for easier pouring.
Add a teaspoon of butter to a non stick pan.
Allow to melt and spread all over the pan.
Pour about 2 Tablespoons (or enough to thinly cover the bottom of the pan) into the pan.
Cook until golden brown and then flip (or use an egg flip) and cook the other side.

Sausage Casserole with Red Lentils

I added red lentils to this sausage casserole as I thought it would make a nice change and would be a good way to incorporate more pulses into our diets.   My children enjoyed it although they didn’t mention the lentils so I don’t think they even realized what they were eating.

Recipe and Picture by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

½ x Onion, Diced

8 x Pork Sausages

1 x Teaspoon Garlic, Diced

1 x Teaspoon Thyme

1 Liter Chicken Stock

1 x Tin Chopped Tomatoes

1 x Teaspoon Sugar

½ Cup Red Lentils

1 x Cup Mixed Veg, frozen

1 x Cup baby Potatoes

Method:

Heat the oil in a pot.

Add the sausages and cook until brown.

Add the onion, garlic and thyme and cook for a further 2 – 3 minutes.

Add the stock, tinned tomatoes, sugar and potatoes and bring to the boil.

Reduce heat and allow to simmer for about 10 mins.

Add the mixed veg and lentils and allow to cook for a further 10 mins.

Serve with rice.

Lindare Omlettes

These omelettes bring back some memories!  I named them after "Lindare House" which is the name of the Hostel of the Boarding School that I used to go to many years ago.  I always remember, we (the boarders) used to get these omelettes while the teachers got cheese ones.  We always wanted the cheese ones.  Now, I make these for my children, who also love them, and every time I make / eat one I can't help but smile. 

I know that people make their omlettes differently but this is the way I make them.  I think a good non stick pan is essential when making omlettes.  Enjoy 

Original Recipe from Lindare House, PEMPS.  Adapted Recipe and Pictures by Amanzi-Fundu

FOR THE FILLING

Ingredients:

1/4 cup Oil

1/4 Onion, diced

1 x Tablespoon Herbs, dried

1 x Teaspoon Garlic, diced

2 x Rashers Bacon, sliced

1 x Large Potato, peeled and cubed

Method:

Heat the oil in a pan.

Add the potatoes and cook for about 8 - 10 mins.

Add the onion, garlic and herbs and cook for a further 2 - 3 mins.

Add the bacon and cook until done.

Remove from heat and drain the oil.



The filling

 FOR THE OMLETTE

Ingredients:

3 x Eggs

Method:

Whisk the eggs.
Heat some of the oil you drained from the filling (about 2 x Tablespoons) into a non stick pan.
Add the whisked eggs.
Leave for about 2 minutes so that the egg starts to cook.
Gently swirl the pan around so that the middle bit of egg moves around the pan.
When the egg is done spoon the filling onto one side.
Fold over, transfer to a plate and serve.

I added bacon to this particular omlette although we never used to have bacon in them back in the day.  It was always just onion and potato.

Italian Sausage & Bean Casserole

If you are looking for something different to do with your sausages then why not try this recipe.  It’s simple to make, it tastes great and Cannellini Beans are a great source protein and fiber.

Recipe and Pictures by Amanzi - Fundu.

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

8 x Sausages

1 x Teaspoon Garlic, diced

1 x Tablespoon Mixed Herbs

1 x Teaspoon Sugar

1 x Can Tomatoes, chopped

1 x Bay Leaf

1 x Can Cannellini Beans

Salt and Pepper to taste

Method:

Heat the oil in a pot. 

Brown the sausages.

Reduce heat slightly and add the onion, garlic and herbs.

Allow to cook for 2 – 3 minutes.

Add the tinned tomatoes and bay leaf and bring to the boil.

Reduce heat to a gentle simmer.

Add the teaspoon of sugar and can of Cannellini Beans.

Allow to simmer for about 10 mins.

Season to taste.

Serve on a bed of rice.

Hazel's Belly Pork

My ex mother in-law taught me this recipe.  It makes a delicious sweet and sour marinade.  You are probably going to think “yuck” but give it a go – you will be pleasantly surprised!  It’s a very popular Zimbabwean marinade and is often used when having a braai.  It goes nicely with chicken aswell.

Original Recipe by Hazel Stubbs. Pictures by Amanzi-Fundu.

Ingredients:

4 - 6 x Belly Pork

1 x Can Coke

1 x Cup Tomato Sauce

Method:

Mix the coke and tomato sauce together.

Pour over the belly pork, cover and refrigerate for a couple of hours or overnight.

Remove the belly pork from the marinade and place in a large pan. 

 Cook on a gentle heat for 5 mins on each side. 

Transfer to a baking dish and cook in a preheated oven for 10 – 15 minutes.

Pour the marinade into the pan, bring to the boil and then reduce heat to a gentle simmer.

Pour the marinade over the belly pork and serve.

Mozzarella and Bacon Rolls

This is a really quick and easy recipe that can be enjoyed as a starter or as a quick snack.

Recipe and Pictures by Amanzi-Fundu

Ingredients:

½  x Ball Mozzarella, sliced into thick chunks

3 x Rashers Bacon, sliced in half

2 x Tablespoons Oil

1 x Tablespoon homemade Vinaigrette.

1 x Cup Spinach

Method:

Place a piece of the Mozzarella onto a slice of the bacon and roll it up.

Fasten using a tooth pick.

Heat the oil in a pan and add the bacon and mozzarella balls.

Gently cook for 2 – 3 mins or until bacon is starting to crisp and cheese is starting to melt.

Remove toothpics and place on a bed of raw Spinach.

Drizzle with the home made vinaigrette.

Enjoy!

Bacon, Spinach & Potato Frittata

I love Frittata’s.  They are easy to make, are very versatile and they taste great!  Can be eaten hot or cold as a snack or as a light dinner.  Enjoy!

Original recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Tablespoon oil

1 x Onion

1 x Teaspoon Garlic, diced

2 x Tablespoons Mixed Herbs, dried

4 x Rashers bacon, sliced

3 x Medium Sized Potatoes, cut into cubes and par boiled.

3 x Handfuls Spinach

6 x Eggs, beaten

1 x Cup Cheese, grated.

Method:

Heat the oil in a pot.

Add the onion, garlic and herbs and gently sauté for 2 – 3 mins.

Remove from the heat and put mixture into another bowl.

Return pot to the heat and add the spinach. 

Cook gently until slightly wilted.

Remove from heat and add to the onion mixture.

Add the already parboiled potatoes to the onion and spinach mixture.

Spray and cook a baking dish and pour the onion mixture into it.

Pour the beaten eggs on top of the onion and sprinkle with the cheese.

Bake at around 180 degrees for 15 – 20 mins.

Serve with a side salad.

Toasted Bacon & Egg Cups

I found this recipe on one of the blogs that I follow.  It’s really simple to make and it makes a nice change to your standard bacon, egg and toast!  I added the chilli because I love chilli’s but if you don’t please feel free to leave it out.  The recipe below will make one Toasted Bacon and Egg cup.  If you want to make more, increase your ingredient quantities accordingly. Ideal as a light dinner or quick snack! 

Original Recipe by For the Love of Cooking.  Adaptation and pictures by Amanzi-Fundu.

Ingredients:

1 x Slice of Bread

1 x Egg

1 x Rasher of Bacon

1 x Birds eye green chilli, cut (Optional)

Pepper

Method:

Using a rolling pin, flatten the slice of bread.

Using the bowl you are going to cook it in, cut the bread into a circle.

Spray and cook the bowl to prevent the bread from sticking.

Place the slice of bread in the bowl and gently press down.

Add the rasher of bacon.

Add the egg.

Season with pepper and the sliced chilli (optional)

Cook in a preheated oven for 5 – 10 mins or until egg is done.

Normandy Pork

I thought that this recipe sounded nice so decided to give it a go.  I have never used apple in anything (other than a dessert) before so wasn’t too sure about it but it turned out really nice.  It also calls for beer which is an added bonus! 

Adapted Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons oil

1 x Red onion, diced

500g pork fillet, sliced

1 x Can Bachelors Condensed Cream of Mushroom Soup

150ml Beer

1 x apple, cored and sliced

2-3 Tablespoons sour cream

1 x Tablespoon chopped fresh parsley

Method:

Heat the oil in a pan and gently fry the onion until soft.

Add the pork and cook until brown.

Add the soup and Beer and gently simmer for about 20- 30 mins or until the pork is tender.

Add the apple 5 minutes before the end of the cooking time.

Just before serving, swirl in sour cream and chopped parsley.

Serve on a bed of rice with mixed veg.



Add crushed chilli's if you want to add an extra kick.



Sausage, Mashed Potatoes and Relish

Everyone knows how to make sausage and mash but this is how I make it.  You can make ordinary gravy but we prefer tomato and onion relish.  I served it on the side as my son prefers it this way - teenagers!  lol.  Enjoy!

Recipe and pictures by Amanzi Fundu


SAUSAGES

Ingredients:

2 x Tablespoons oil
6 x Pork Sausages


Method:


Heat the oil in a pan.
Add the sausages and cook until brown.
Turn them occassionally to ensure that they are the same colour all over.
Serve.


MASH
Ingredients:


5 - 6 Potatoes, peeled
2 x Tablespoons butter
1 x Teaspoon Aromat
1/4 cup Milk


Method:


Boil the potatoes until soft.
Mash them using a masher.
Add the milk and continue to mash.
Add the aromat and butter and stir with a fork
Return to heat for about a minute and stir.
Remove from heat and serve.




RELISH


Ingredients:


2 x Tablespoons oil
1 x Onion, diced
1 x Can Tomatoes, chopped
1 x Teaspoon sugar
1 x Teaspoon Garlic
4 x Fresh Basil Leaves


Method:


Heat the oil in a pot.
Add the onion and garlic and cook for 2 - 3 mins.
Add the Tomatoes and bring to the boil.
Reduce heat and allow to simmer
Add the sugar.
Add the basil about 2 - 3 mins before serving

Toad in the Hole

My friend, Kelly, introduced me to Toad in the hole.  It’s a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.  I have only made it a couple of times and I really need to improve on my batter mixture but it’s still tasty none the less.

Ingredients:

8 x Pork Sausages

1 x Teaspoon Olive Oil

100g Flour

1 x Egg

300ml Skimmed Milk

2 x Teaspoon Mustard, wholegrain

1 x Teaspoon Thyme, fresh

Method:

Preheat the oven to 180C (fan oven).

Put the Sausages into a small shallow non stick baking dish, add the oil and cook for about 15 mins.

Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.

Pour the batter baking dish and return to the oven for 300 minutes until the batter is risen and golden.

Serve with veg and gravy.

Creamy Tomato & Sausage Pasta

Lots of American recipes call for sausage meat which I thought was slightly strange at first but I decided to give it a go and this recipe is the result.  I don’t normally make creamy pasta sauces but it turned out really well and my children really enjoyed this dish.

Ingredients:

1 x box Passata

1 x tub (280 ml) Cream

1 x teaspoon sugar

2 x Tablespoons oil

1 x Onion, diced

1 x Teaspoon garlic, diced

1 x Tablespoon Thyme, dried

1 x cup Sausages, skin removed (alternatively use sausage meat)

3 x cups whole wheat pasta, prepared according to instructions.

¼ cup Feta cheese, crumbled

½ Cup Cherry Tomatoes cut in half

Salt and pepper to taste

Method:

To make the sauce:

Add the box of Passata to a pot and gently heat.

Add the cream and allow to simmer for 10- 20 mins.

Add the teaspoon of sugar.

For the sausage mixture:

In a different pot, add the oil, onion, garlic and herbs and cook for 2 – 3 mins.

Add the sausage meet and cook for a further 5 mins or until done.

Mix the sauce in with the already prepared pasta.

Mix the sausage mixture in with the pasta, keeping some aside for garnishing.

Allow to sit for 2 – 3 minutes so that the pasta absorbs some of the sauce.

Dish the pasta up and sprinkle with some of the sausage you set aside, the cherry tomatoes and feta cheese.

Cajun Pork Chops

Because my children love Cajun Pork chops, I have a large container of the spice mix already made up.  Simply mix all the dry ingredients together and store in an air tight container.  It will keep for months on end and, when you want to make Cajun Pork Chops, just add a of tablespoon of oil and the crushed garlic and you are good to go.

Ingredients:

1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon sage
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cayenne pepper or to taste

1/2 teaspoon garlic, crushed
1 x tablespoon oil
4 x pork chops

Method:

Mix the paprika, cumin, sage, black pepper, garlic powder and cayenne pepper together. 

Add the mixture to the oil and mix well.

Spoon over and rub it into the pork chops on both sides.

Put the pork chops into a baking dish and cook for 20 mins or until done.

Baste the pork chops with the juices to ensure that they don’t dry out.

I served mine with potato wedges, steamed kale and green beans.

Mexican Pork & Pepper Chilli

There is nothing nicer than tucking into a nice warm stew or casserole on a cold winters night.  If you are looking for a hearty but spicy dish then this recipe is definitely for you!  I was really happy that this dish turned out so well and will definitely be making it again! 

Recipe and Pictures by Amanzi Fundu

Ingredients:

1 x Packet Pork Fillet, diced

1 x Onion

2 x Tablespoons Oil

1 x Red Pepper, diced

1 x Courgette, diced

1 x Can Tomatoes, Chopped

1 x Tablespoon Smoked Paprika

1 x Tablespoon Cumin

1 x Tablespoon Coriander Seeds, crushed

½ Tablespoon dried Chilli, crushed

1 x Teaspoon garlic, diced

1 x Cup water

1 x Teaspoon Sugar

Method:

Heat the oil in a pot.

Add the onion and red pepper and cook for about 5 mins, stirring occasionally.

Add the spices and stir.

Add the Pork and courgette and cook for a further 5 mins.

Add the tin of tomatoes and cup of water.

Bring to the boil.

Reduce heat and add the sugar.

Allow to simmer for about 15 mins.

Serve with fluffy mashed potatoes.

Beer Grilled Pork Chops

While beer makes a good base for most stewed meats, it makes pork taste divine. Succulent braised onions and pork chops become slightly sweet and ever-so-soft from a simple beer broth, making this dish one to remember.

Ingredients:

4 large pork chops
Salt and pepper, to taste

2 x Tablespoons Thyme
1 tablespoon vegetable oil
1 x can beer (I used Fosters)
½ cup sliced onions

1 x tablespoon butter

1 x tablespoon flour

Method:

Season both sides of the pork chops with thyme, salt & pepper.
Heat oil in a large pan over medium heat. Add chops and brown on both sides, 6 to 8 minutes.
Add beer and onions and reduce heat. Cover and cook until for about 10 mins.

Take the Pork Chops out of the pan and place in a baking dish.  Grill for about 20 mins on a medium heat.

Leave the remaining beer in the pan and allow to reduce.  Add the butter and flour to the beer and stir well.  Pour over pork chops when done.

I served the Pork Chops with boiled baby potatoes and steamed Kale.