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Wholemeal Pasta with Baked Meatballs in Tamarind Sauce

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Minced meat is very versatile, you can use them to make bolognese sauce, lasagne, spring rolls, rissoles, burger patties and meatballs, just to name a few. I wrote this recipe in my recipe book quite awhile ago and I honestly cannot remember where I got it from. So I must admit that the original recipe is not my own and I did tweak the recipe a bit.

Another winter comfort food, cumin seeds were added to the mixture of these tasty meatballs. If you prefer to use ground ones, by all means do so but I love the taste of these seeds when I bite into them.

Wholemeal Pasta with Baked Meatballs in Tamarind Sauce


500 grams mince beef
1/2 medium size onion, diced
1/4 cup flat leaf parsley, chopped
1 tablespoon ground coriander
1 egg, lightly beaten
1 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon chilli flake
Salt and white pepper to season
3 tablespoon olive oil
1 can diced tomatoes
1 tablespoon tamarind paste
Parmesan cheese


1. Preheat oven to 220°C.
2. In a large bowl combine meat, onion, egg, herbs and spices. Mix thoroughly and season with salt and white pepper. Roll mixture to about 5cm balls.
3. Place meatballs in a roasting pan greased with olive oil and bake for 15 minutes.
4. Combine diced tomatoes and tamarind paste in a frypan, add meatballs and cook for 10 minutes.
5. Cook wholemeal pasta according to instructions on the packaging.
6. Serve meatballs with pasta and Parmesan cheese.

The texture of wholemeal pasta is wonderful. Furthermore, I just need a little bit of pasta as I personally find that it is more filling than the normal white ones. If you prefer to make your own pasta, by all means go ahead, that is one thing that I have yet to attempt. May be one fine day.



Beef Casserole with Creamy Mashed Potatoes

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One-pot meals are the easiest to prepare. You can create a delicious meal with your choice of meat, vegetables and sauce…all in one pot! It is a time-saver, you use less pots and pans, less washing and best of all, you can freeze them for another day. How can that be no good for you?

When preparing meals, I will try to cook extra portions…pack them in individual containers and tuck them nicely in the freezer. This was what I did when I made this casserole (except the mashed potatoes), I kept the extras in these cute mini casserole dishes which are very handy. One thing I like about them is that they are good for keeping small, individual portion meals, they are also freezer, oven, microwave and grill safe. Casserole freezes well and all I need to do next time I want to have them is to just leave them out on the bench to defrost, next stop in the oven and dinner is just a short time away!



Now, I know I said one-pot but in this case 2 pots because of the mash. If you insist of just using one pot, leave out the mash…you know what I mean.

Beef Casserole with Creamy Mashed Potatoes

(Serves 4)

1 tablespoon Olive oil
1 kg beef chuck
1 medium size onion, diced
1 medium size carrot, diced
2 cloves of garlic, crushed
100 gm button mushrooms, sliced
2 tablespoon tomato paste
1 teaspoon hot english mustard
1 cup vegetable stock
salt and pepper

For Mashed Potatoes
900 gm floury potatoes, cut into chunks
1 cup of thick cream
85 gm butter
Pinch of nutmeg
Salt and pepper


1. Preheat oven to 160°C.
2. Heat oil in a large flameproof casserole dish. Brown beef in batches and set aside.
3. In the same dish, cook onion, carrot and garlic, stirring until the onion is soft.
4. Return beef to the dish, stir in tomato paste, mustard and stock. Cover and cook in the oven until the beef is tender. If it gets a bit too dry before the beef is ready, just add a little bit of water.
5. Remove the casserole dish from the oven and stir in the sliced mushrooms while you prepare the potatoes. This way, the mushroom will not be over cooked.

Mashed Potatoes
1. Place the potatoes in a large saucepan, cover with enough water and a pinch of salt. Bring to the boil and cook until the potatoes are tender.
2. Drain the potatoes, immediately add butter, cream and mash thoroughly with a potato masher.
3. Season with nutmeg, salt and pepper. Beat thoroughly with a wooden spoon until light and fluffy.
4. Serve mash with the casserole.

Everyone has their own creative way of eating mashed potatoes, if I may put it that way. What we did with ours was, topped the casserole with the mash. You can put it under the grill to brown it, etc but at the time we like it just…as…it…is.


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