YOU (South Africa) - - LIFESTYLE -

In­stead of reg­u­lar pasta we’ve used baby mar­row spaghetti, which doesn’t have to be pre­cooked. The en­tire dish is cooked in one pan.

SERVES 4-6 Prepa­ra­tion: 10 min Bak­ing: 50-60 min

BAT­TER 4-6 large eggs 250ml (1c) self-rais­ing flour 500ml (2c) milk salt and pepper FILL­ING 330g boere­wors 1 pack (300g) baby mar­row spaghetti 3 spring onions, chopped 375-500ml (1½-2c) grated strong ched­dar cheese salt and pepper toma­toes on the vine TO SERVE tomato sauce (op­tional) pars­ley to gar­nish

Pre­heat the oven to 180°C.

1 Bat­ter Beat the eggs, flour, milk, salt and pepper to­gether and set aside.

2 Fill­ing Roast the sausage in a roast­ing pan for about 20 min­utes or un­til just cooked. Re­move from the dish.

3 Spread out the baby mar­row spaghetti in the dish, sprin­kle the spring onions and cheese over, sea­son with salt and pepper then stir to mix. Put the sausage on top and the toma­toes next to it.

4 Pour the bat­ter over and bake for 30 min­utes or un­til the egg mix­ture has set.

5 To serve Gar­nish with pars­ley and serve with tomato sauce (if us­ing).

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