Wednesday, 31 May 2017

Cheesy Spinach Topped Spaghetti Bolognese (Casserole) with optional Bacon and Mushrooms – Top Restaurant Quality! GMO Free!

Topped with a delicious Mozzarella Creamed Spinach – The BEST you can get! And it hits just the right note! Soo delish, You will want to make another – So make plenty! It cannot get better than this! You won’t be sorry! Leftovers are even better the following day! Totally Delish! 😉

  • You may include an optional 90 g or 4 slices fried bacon bits (I never added) and 125 g sliced mushrooms. If doing so, first prepare your bacon and mushrooms. Fry your bacon first, remove and then saute the mushrooms. Remove and set aside. And only once that is done, may you then prepare your spinach. Once your spinach is ready, spread it over the top of your Bolognese pasta, followed by distributing your cooked bacon and mushrooms over the top. Over which you then grate your cheddar cheese. 
  • You may also add a bit of fresh parsley to counter act garlic breath! 
  • You may replace spaghetti with any other pasta or lasagna sheets of same weight. Pasta MUST always be added to HOT to HOT sauce so that the sauce can separate the strands, grab onto it and coat it without sliding off, which is why you must never rinse your pasta. The starch of your pasta (not being rinsed off) helps your HOT sauce adhere to the strands and both pasta and sauce MUST be HOT to do this. Never rinse off the outer starch layer, unless you are making a pasta salad.


4 tbsp olive oil or chicken schmaltz
4 tbsp butter
2 large onions, chopped
6 garlic cloves
4 stalks celery, sliced (leaves included)
2 carrots, peeled and grated
1 kg (36 oz ) lean beef mince
2 x 400 g can peeled tomatoes, sliced & juice reserved – I use my own fresh tomatoes
240 ml (8 fl oz) white or red wine
500 ml (8 fl oz) water – Use sparingly – for own consistency. Tomatoes have lots of water!
4 tbsp tomato paste
2 tsp sugar
2 bay leaves, crushed
Salt and freshly ground black pepper or cayenne pepper
1 tsp dried oregano, or 1 tbsp chopped fresh oregano
500 g (18 oz) spaghetti

1. Heat olive oil and butter, add onion and fry until soft, then       add celery and carrot. Stir-fry for a few minutes.
2. Turn up heat, add mince, and brown, stirring to break up          the mince lumps. A potato masher does an excellent job.
3. Add tomatoes with juice, wine, water, tomato paste, sugar,     bay leaf, salt pepper and oregano.
4. Cover and simmer very gently for 1 hour. Remove from             heat and discard bay leaf.
5. Just before serving, bring a large pan of water to the boil.         Add 1 tbsp oil and 1 tsp salt to water, then add spaghetti,           and boil for 12 minutes. Drain, and toss HOT spaghetti into     HOT meat sauce, separating the strands with a fork.

Bring a large micro-safe pot of salted water to boil. Break up spaghetti if prefer in small pieces as I always do. As soon as water reaches a rolling boil, quickly drop in spaghetti, stir, close or seal pot lid and microwave in 1000 watt microwave for 7 minutes. Remove, drain and quickly stir through your HOT pasta into your HOT meat sauce, separating the strands whilst stirring through with a fork.


4 garlic cloves, crushed
15 ml chicken schmaltz OR half butter to oil to cook spinach – I used 46 g schmaltz incl bit stock
1 onion (small), finely chopped + extra 42 g schmaltz
2 bunches of spinach, stems and thick veins removed – Chop with knife or kitchen scissors
168 ml / grams cream 240 g mozzarella cheese, grated (250 ml cup heaped = 114 g) – I used 244 g packaged weight
Nutmeg to taste – I like freshly grated, grated on 2nd finest side of box grater
60 g cheddar, grate over creamed spinach topping

  1. Add fresh cloves garlic to bottom of saucepan or wok and crush with a light sprinkling salt. Remove and set aside. – I use the flat wooden back end (handle) of a braai / barbecue hook 😉
  2. Add fat to saucepan and when sizzling toss in your onions and saute until translucent.
  3. Add your chopped spinach to your onions and stir-fry on low to medium heat until just wilted – NO more! – Remove Spinach and onions. Set aside.
  4. Add your crushed or minced garlic back to your saucepan, together with cream. Bring to boil.
  5. Add grated mozzarella cheese stirring constantly on high until mozzarella melts – about 30 seconds – NO MORE! Reduce heat and simmer stirring until you have a smooth creamed spinach – a further 30 seconds to a minute – NO MORE! Season with salt to taste and some optional nutmeg if you wish. Remove from heat.
  6. Spread Creamed Spinach over the top of your Bolognese pasta.
  7. Distribute your reserved cooked bacon and mushrooms over your spinach – if you will be adding it. – Usually I don’t add it as the dish still remains very delish without it 😉
  8. Grate over your cheddar cheese. Place under grill or bake at 160 C (320 F) or until topping is golden brown.
Serve and Enjoy!
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Friday, 26 May 2017

First Class Carrot Bredie or Stew – In The Old Traditional Cape Malay Style! (Mutton or Lamb) Proudly South African - GMO Free!

Plain Home-Style cooking simply at it’s BEST !! A great meal to come home to on those cold winter nights!! – Enjoy! 😉

Think nutrient density when it comes to this dish! 😉 – Low in calories, it will help you lose weight. I notice this in myself and in my dogs !! Remember the higher your nutrient density the less you are going to eat and carrots are VERY healthy!

Serves: 10 – 12

Well I have to dish up for my dogs so I mix it all together 🙂

Total Weight of Dish including rice: 8.340 kg 
Total Weight of Dish Excluding Rice: 7.940 kg
Total Calories including rice: 7,735 
Total Calories Excluding Rice: 6,303
Total Calories of Rice: 1,432
⦁ Mutton: Cook long and slow – Takes up to 5 hours cooking but is far more tastier than lamb. Lamb: Takes around just over 2 hours to cook.
⦁ Never cook meat on too high a temperature as your meat will shrink giving you less servings.
⦁ If you are using fresh ginger, pound to a paste or place on floor of food processor bowl followed by your roughly chopped onions and celery on top.
⦁ Rule of thumb: I always make sure my peeled carrots weigh the same as my meat. Same rule applies to all my bredies and or stews.
⦁ I use whole cinnamon sticks and allspice berries. If using cinnamon powder add it just before serving or the long slow cooking process will cook out it’s flavor; the same goes for garlic if you want to economize and increase it’s strength.
⦁ I use my chillies frozen as I find the food processor chops them best this way. No need to blanche – just throw them straight into freezer 😉
⦁ If you wish to leave your skins on potatoes then wash and scrub them well. I always think “nutrient density,” as their skins are great for added nutrients and fiber.

 Optionals extras you may include are added to taste:
⦁ 5 ml cumin seeds, ground.
⦁ 60 ml freshly chopped cilantro or mint leaves to serve.
1.2 kg mutton or lamb – Chump chops, meaty chops, rib, neck or shanks
20 g ginger, fresh (1 lady thumb size) or 1 teaspoon fresh ground ginger (or dried)
3 onions (medium), roughly chopped
1.2 kg carrots, peeled and roughly chopped
1 chili or jalapeno or 2 small cayenne chillies – OR – a light sprinkling black or cayenne pepper
3 celery stalks with leaves, roughly chopped
6 cloves garlic (fresh) or to taste
2 cups water – Use what you need for your own consistency
6 large potatoes (8 medium) – 1.286 kg potatoes, unpeeled (6 – 8 large potatoes)
5 ml dill seeds, ground (Optional but lovely if added)
½ teaspoon ground allspice – OR – 7.5 ml whole berries
1 bay leaf
1 tsp rosemary
1 tsp thyme
2 tablespoons sage leaves, (fresh) chopped or 5 ml dried to taste
1 teaspoon ground cinnamon
7.5 ml turmeric (Optional) – Adds a lovely yellow colour to potatoes
2.5 ml nutmeg or to taste – I used around 3/4 of a whole nutmeg grated
salt, to taste – OR – Cream of Chicken Soup powder – omit for GMO free
1 chicken stock cube (Optional) – Omit for GMO free
¼ teaspoon ground white pepper, to taste
1 Lemon (whole) – juiced and added to taste
400 g rice
1. Add your meat together with a cup water and cook until meat releases it’s fats – topping up with a cup water as needed.
2. Place your whole ginger (if not using powdered) on floor of food processor bowl with your whole garlic cloves, jalapeno and roughly chopped onions. Process until finely chopped. Add to meat and gently saute until onions are soft and translucent.
3. Add roughly chopped carrots to food processor together with your celery and chop very finely. Add to you meat and onions.
4. To a coffee grinder add your dill seeds, allspice berries (if not using powder), crumbled bay leaf, rosemary and your crumbled cinnamon sticks (if not using powder) and pulse until you have a coarse to fine powder. Stir into your meat mixture – followed by the balance of your ingredients, ie; sage, cinnamon power, ginger powder (if not using fresh ginger), turmeric, nutmeg, white pepper and salt to taste. – If you are using soup powder follow package instructions to make it up.
5. As soon as meat is halfway done, you may add your potatoes.
6. Continue to cook until meat and potatoes are soft.
7. Microwave steam rice with enough water to cover in sealed container for 17 minutes in 1000 w microwave. Set aside covered for 5 minutes. Remove cover and fluff up with fork to separate grains.
8. Season to taste with lemon juice, adjust seasonings and serve together with steamed rice and finely chopped mint, parsley or cilantro (Optional).

Enjoy! 😉