Halfway through the year, halfway through winter there is so much to look forward to. We normally do a Christmas in July dinner but the year is going by so quickly, we’re having a Christmas in August meal. And this year we are ringing the changes a little and calling it a South African Christmas in August braai, hahahaha. Oh well, as long as it’s spent with loved ones, who cares?
I bet you don’t know this, but July 14 is National Mac ‘n Cheese Day. All Gold shares an easy recipe with you, so you can enjoy one of your all-time favourites, which will make an easy-to-prepare lunch for your children during the school holidays.
Mac ‘n Cheese
Serves: six to eight; preparation time: 30 minutes
You’ll need:
500 g Fatti’s & Moni’s Macaroni
410g All Gold Italian-style Sliced Tomatoes
500 g Cheddar cheese, grated
100 g butter
Salt and freshly ground black pepper to taste
Method
Preheat the oven to 180 °C. Cook the macaroni according to the instructions on the packet. Grease a large ovenproof dish with butter. Spoon half the macaroni into the dish. Top with tomato slices, followed by cheese.
Season well with salt and pepper. Repeat layering and seasoning; finish with layer of cheese and tomatoes on top. Cut butter into pieces and place on top. Bake for 45 minutes or until cheese is melted and tomatoes are baked through. For more tasty recipes, crammed full of goodness, which taste real good, visit www.allgold.co.za.
Trout and asparagus couscous bowl
I love couscous and Tipiak Express Couscous (available at Checkers and Pick n Pay) makes delicious meals. Try this!
Serves: two; preparation time: 15 minutes; cooking time: seven minutes.
You’ll need
120g Tipiak Express Couscous
Two fresh trout fillets, with skin on
¼ tsp turmeric
¼ tsp chilli flakes, or to taste
Salt and freshly ground black pepper
1tbsp olive oil
100g fresh asparagus, steamed (should still have some bite)
Handful baby spinach or shredded kale (blanched, if you prefer), or a mixture of the two
Dressing
Juice of ½ lemon, or to taste
¼ cup extra-virgin olive oil
Big handful soft herbs (parsley, coriander, dill, basil)
½ cup fresh pomegranate rubies
Method
Make Tipiak Express Couscous according to pack instructions. In a small saucepan, combine all dressing ingredients and season to taste. Gently warm, but do not boil.
Meanwhile, heat a heavy-bottomed pan to hot, sprinkle trout fillets with turmeric, chilli, salt and pepper. Add the olive oil to the hot pan and then the trout, skin-side down, and cook until skin is crisp and flesh is turning opaque, about five minutes. Turn and cook two minutes more. Combine the couscous and remaining ingredients in bowls. Top with the hot fish and generously spoon over the dressing. Serve immediately.
Cooking up a storm won’t leave you much spare time but if you find you have some, shop till you drop!
Julie
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