19/10/2026
🍗 AFRIKAANS | ROMERIGE HOENDER-EN-SPINASIE-PASTABAK
’n Gesellige aandete met ’n romerige sous en goudbruin kaasbolaag!
Lewer 4–6 porsies.
Bestanddele:
• 300 g droë penne-pasta
• 15 ml olyfolie
• 1 ui, fyngekap
• 2 knoffelhuisies, fyngedruk
• 200 g babaspinasie, gewas
• 400 g gaar, ontbeende hoender, in happiegrootte stukke
• 150 g cheddarkaas, gerasper
Vir die sous:
• 40 g botter
• 40 g koekmeel
• 600 ml melk
• 100 ml room
• 5 ml Dijonmosterd, opsioneel
• 2 ml sout, of na smaak
• 1 ml gemaalde swartpeper
Metode:
1. Verhit die oond tot 180 °C, of 160 °C met ’n waaier. Smeer ’n oondbak van ongeveer 30 × 20 cm.
2. Kook die pasta in soutwater tot net fermgaar. Dreineer.
3. Verhit die olie in ’n groot pan. Braai die ui tot sag. Voeg die knoffel by en roerbraai 30 sekondes.
4. Voeg die spinasie in sarsies by en laat verwelk. Laat enige oortollige vloeistof verdamp.
5. Smelt die botter in ’n aparte kastrol. Roer die meel by en kook 1 minuut terwyl jy roer.
6. Klits die melk geleidelik by tot glad. Laat liggies prut vir 3–5 minute tot verdik; roer gereeld.
7. Roer die room, mosterd indien gebruik, sout, peper en 50 g van die kaas by.
8. Meng die sous, pasta, hoender en spinasiemengsel. Skep in die oondbak en strooi die oorblywende kaas oor.
9. Bak 20–25 minute tot goudbruin en deurwarm, met die sous wat langs die kante borrel.
💛 Wenk: Bedien met ’n vars komkommer-en-tamatieslaai.
🍗 ENGLISH | CREAMY CHICKEN & SPINACH PASTA BAKE
A comforting family dinner with a creamy sauce and golden cheese topping!
Serves 4–6.
Ingredients:
• 300 g dried penne pasta
• 15 ml olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 200 g baby spinach, washed
• 400 g cooked, boneless chicken, cut into bite-sized pieces
• 150 g cheddar cheese, grated
For the sauce:
• 40 g butter
• 40 g cake flour
• 600 ml milk
• 100 ml cream
• 5 ml Dijon mustard, optional
• 2 ml salt, or to taste
• 1 ml ground black pepper
Method:
1. Preheat the oven to 180 °C, or 160 °C fan. Grease an ovenproof dish measuring approximately 30 × 20 cm.
2. Cook the pasta in salted water until just al dente. Drain.
3. Heat the oil in a large pan. Fry the onion until soft. Add the garlic and cook for 30 seconds.
4. Add the spinach in batches and allow to wilt. Cook off any excess liquid.
5. Melt the butter in a separate saucepan. Stir in the flour and cook for 1 minute, stirring.
6. Gradually whisk in the milk until smooth. Simmer gently for 3–5 minutes until thickened, stirring regularly.
7. Stir in the cream, mustard if using, salt, pepper and 50 g of the cheese.
8. Combine the sauce, pasta, chicken and spinach mixture. Spoon into the baking dish and sprinkle with the remaining cheese.
9. Bake for 20–25 minutes until golden and piping hot throughout, with the sauce bubbling around the edges.
💛 Tip: Serve with a fresh cucumber and tomato salad.
https://www.rinasehoekie.co.za
https://www.mixnbake.co.za
