Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
See recipe for Rich Butter Sauce.
Add cream and grated cheese with Rich Butter Sauce and let cook briefly together to blend thoroughly.
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
PERI-PERI SAUCE.
**Mix the ingredients together
ith 3 tsp of the peri peri spice mix to coat lightly
To make the peri peri sauce, blend all the dry ingredients
Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft
First method: simply whisk all ingredients together, and leave to infuse.
Second method: put in a blender, and process until smooth.
This is enough for one dip bowl, or you can use it in a pan, and then fry a huge amount of large shrimps in it, stirring, just until they turn pinkish and curl up. (I mean: cleaned but unpeeled prawns).
If you are worried about the heat of the sauce, simply fry your shrimps, and serve the peri-peri-sauce on the side.
This sauce wll also keep for months in the fridge.
Cut each chicken breats into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
Remove from grill and brush liberally with reserved sauce.
For the chili sauce, combine oyster sauce, chili jam and 1/4
Stir in tomato sauce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning
and sprinkle with a little peri peri / chilli powder.
Dot about
ith 1 Tbsp of the peri peri sauce.
Place a lemon slice
Add the onion and cook for 6 minutes until soft and
stir well, and let marinade for 30 minutes up to 3
ell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
Mix the peri-peri sauce with the garlic. Add the shrimp.
Cover and marinade in your refrigerator for at least 30 minutes (the longer the better).
Thread shrimp onto skewers. Cook over hot coals or under your broiler for five minutes, turning once, until the shrimp are pink and cooked through.
Melt chocolate with cream & peri peri sauce.
Add rum if desired & serve with fruit skewers or grilled pineapple & banana.
In a medium size sauce pan add cornstarch, broth, pineapple