Dinner sorted in under an hour
Winter weeknight suppers that are quick, easy and delicious. These three quick, hearty and easy-to-make recipes will become your family favourites dinners this winter!
Tomato & bacon pasta
- 20mins
- Serves 4
Ingredients
- 300g spaghetti
- 1 pack (200g) bacon
- 2 cloves garlic, minced
- 1 tin (410g) tomato & onion mix
- Parmesan, to serve
- Handful basil, to serve
JL
SV
Jezza-Rae Larsen and Sjaan van der Ploeg
‧ Recipe & styling
‧ Recipe & styling
CN
Chanelle Naudt
‧ Photography
‧ Photography
Method
- Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
- Fry the bacon over medium-high heat until golden. Remove and drain on a paper towel. Chop into pieces.
- In the same pan, add the garlic and cook for 30 seconds until fragrant. Add about ½ cup of the reserved pasta water, bring to a simmer and stir, scraping off all the bits stuck to the base of the pan.
- Add in the tomato and onion mix and cook, stirring, for 2 minutes until slightly reduced. Add your pasta to the sauce and toss until all the sauce is soaked up. Add a little more pasta water if it’s too thick.
- Place the pasta into serving bowls, sprinkle over chopped bacon and grate over some Parmesan. Garnish with basil leaves to serve.
One–pot chicken dinner
- 40mins
- Serves 4
Ingredients
- 1kg chicken drumsticks & thighs
- Glug of olive oil
- 6 carrots, peeled and halved
- 6 beetroots, quartered
- 4 sprigs thyme
- 2 cloves garlic, sliced
- 1 tsp paprika
- 1 cup white wine
- Salt and pepper
- Cooked couscous, optional
- Green salad, optional
AV
Amerae Vercueil
‧ Recipe & styling
‧ Recipe & styling
SP
Samantha Pinto // HMimages.co.za
‧ Photography
‧ Photography
Method
- Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry over low heat for 10 minutes.
- Add wine and cover with the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season.
- Serve over couscous with a green salad, if you like.
Samp, boerie and bean stew
- 30mins
- Serves 6
Ingredients
- Vegetable oil, for frying
- 500g boerewors, sliced
- ½ red onion, chopped
- 2 cloves garlic, grated
- ½ cup chopped mixed peppers
- 1 carrot, grated
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 cup tinned chopped tomatoes
- 1 beef stock cube
- 2 cups samp & bean mix, cooked
- Salt and pepper
- Chopped parsley, for serving
LM
Leila-Ann Mokotedi
‧ Recipe & styling
‧ Recipe & styling
SP
Samantha Pinto // HMimages.co.za
‧ Photography
‧ Photography
Method
- Heat some oil in a non-stick pan and fry the boerewors until just cooked.
- Transfer the cooking juices from the boerewors to a large pot over medium heat. Add the onions and sauté for 2 minutes.
- Add the garlic and peppers then cook for 10 minutes, until soft.
- Add the carrots, paprika and tomato paste then cook for another 2 minutes.
- Add the chopped tomatoes, beef stock and 1 cup water. Allow to simmer.
- Stir in the boerewors and samp & bean mix, then cook until heated through. Season and serve with chopped parsley.
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