PASTA WITH TOMATO SAUCE
½ teaspoon salt
1 tablespoon oil
1 clove garlic, chopped
1 can chopped tomatoes
1 tablespoon sugar
1 tablespoon Italian herbs
fresh herbs, such as basil, to garnish
WHAT TO DO
1 Bring the water to the boil in a saucepan.
2 Add the salt to the water.
3 Add the pasta and cook for 11 minutes, or according to packet instructions.
4 Drain pasta and put on a plate or bowl.
1 Heat the oil.
2 Ask Mom to help peel and chop the garlic.
3 Fry the garlic in the oil.
4 Add the chopped tomatoes and stir.
5 Add the sugar and Italian herbs and stir.
6 Simmer for 10 minutes.
7 Spoon the sauce over the pasta and toss.
8 Grate Cheddar cheese and scatter over.
9 Chop fresh herbs such as basil and sprinkle on top.
1½ cups self-raising flour
90 g soft butter
½ cup brown sugar
125 g raisins
pinch ground cinnamon
1 egg, whisked
WHAT TO DO
1 Preheat the oven to 200 °C.
2 Put the flour in a bowl.
3 Rub butter into the flour until the mixture resembles coarse breadcrumbs.
4 Using your hands, mix in sugar and raisins.
5 Add the cinnamon and mix.
6 Add the whisked egg to the mixture.
7 Mix with a fork until well blended.
8 Press the mixture into a ball, using your hands.
9 Grease a baking sheet.
10 Divide the dough into 8-12 balls and shape them gently without making them too round or smooth – they must look like small rocks.
11 Place the balls on the baking sheet and bake in the preheated oven for 15 minutes.
12 Leave the cakes to cool on a wire rack.
VARIATIONS Use 100 g chocolate or 125 g sugar sprinkles instead of raisins.
Recipes: Esther Malan. Pictures: David Briers.
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