KFC COLE SLAW

For all the KFC lovers

½ kg of cabbage

20 grams of carrot

1/2 teaspoon finely chopped onion

20 gram sugar

sniff of salt and pepper

15 ml milk

90 ml buttermilk

1/2 tablespoon lemon juice

1/2 tablespoon apple vinegar

50 grams of mayonnaise 

First cut the heart out of the cabbage. Finely grate the cabbage.

Peel the carrots and grate finely.

In a bowl, mix well with a whisk the buttermilk, milk, mayonnaise, and lemon juice.

When everything is well mixed add the sugar.

Add the sauce to the cabbage mixture and mix well. Cover the bowl and allow the coleslaw to marinate for at least 5 hours in the fridge (overnight is better).

TURP SALATASI (Radish Salad)

10 pcs (or a bunch) radish. 
1 tbsp lemon juice
Sumac
Salt

Wash and cut the radish in thin slices. Arrange on a service plate. 

Sprinkle lemon juice, sumac and salt all over.

Leave it in the fridge for an hour and serve with meat or at a veggie burger.

MENEMEN

Eggs. tomatoes, onions, oil to fry, salt and pepper

to be continued

QUICHE WITH SPINACH, CHEESE AND SALMON

6 pcs puff pastry

sunflower- or olive oil

2 onions, cut in in half slices

2 cloves garlic, minced

250 grams of young spinach

4 spring onions

250 grams of smoked salmon

4 small eggs

50 ml of milk

200 ml whipped cream or creme fraiche

100 grams of grated spicy cheese

100 grams of feta white cheese

1/2 pointed pepper

1/2 pepper 

Line the greased baking dish (24 cm) with the puff pastry slices or roll out the dough.        Prick holes in the dough with a fork, and let it bake for 10 minutes in the oven at 200 C degrees, so that the bottom is already cooked.

Heat olive/sunflower oil and fry the onion and spring onion in a frying pan. Then add the paprika, garlic and pepper for a few minutes.

Add a stock cube and spinach and cook briefly. Season with nutmeg salt and chilli pepper.

Drain this mixture in a sieve (otherwise dough will be very soggy).

In a bowl, stir the eggs together with the whipped cream, milk, sliced ​​salmon and half of the cheese, salt and pepper.

Add the drained vegetable mix to the egg mixture. Pour this on the quiche base and divide cheese over it. Cover with aluminum foil

Bake the quiche for 40 minutes in the center of a preheated (200 degrees) oven until golden brown.

LOW FAT AVOCADO DEVILLED EGGS

.

Couple of years ago i saw on dr Oz show, these avocado deviled eggs. They are easy to make, healthy, delicious and low in calories.

2 eggs

1 avocado

Pepper, salt, chilly pepper🌶 

Cook eggs, peel and slice in half lenghtwise. Remove yolks and mash together with avocado into fine puree.

Season with salt and pepper.

Placing the whites on a serving platter. Spoon mixture into the egg white halves.

Sprinke chilli on top.

APPLE TRIANGLE

  

INGREDIENTS
1 puff pastry sheet
1 apple
1 tbsp sugar
Lemon juice and lemon zest
20 gr melted butter
Powdered sugar
1 tbsp apricot jam

METHOD
Peel and grate apple. 

Add sugar lemon zest and lemon juice and mix. 

Cut puff pastry into medium rectangles. Make cuts in one half of the rectangle. 

Smear melted butter on the uncut end. Fold and  add a tablespoon of apple mixture, add apricot jam. 

Fold both corners to the center, forming a triangle.

Place on a baking tray. Butter on top and sprinkle with powdered sugar. Bake 15 minutes at 200°C.

Serve with icing sugar on top.

MUSHROOM CREAM SOUP

Butter
Flour
Vegetable stock
Mushrooms

Bake mushrooms in butter. put aside.
Bake butter in a pan with a thick bottom. add flour .. and stir well. just keep stirring if it gets lumpy. add salt and black pepper and stock and stir to soup.
Season with a few drops of lemon juice

OATMEAL CREPES

25 gr oatmeal
75 gr flour
1 tblesp custard
300 ml milk
2 eggs
pinch salt
butter or magarine for baking

Add flour, oatmeal and salt in a bowl, make a hole in the middle and break the eggs in it.
Whisk the mixture and add bit by bit the milk.

Heat a non-stick pan, brush margarine in the pan and pour some batter (swirl to coat the pan).
Cook until set, and then flip, cook until light brown and remove from pan.
Bake the entire batch and can keep them warm by placing a plate over a pan of hot water.

Fill them and roll them up. The crepes will last in the fridge for a few days. Cover in plastic wrap.
Some ideas for filling: sugar-sirop, honey, nutella, cheese, mushrooms, blueberries and whip cream, chocolate and whatever you like.

For all the heroes who work under hard conditions in hospitals etc during corona crisis, stay safe thinking of you!!!

CHILLI KUMMEL CHEESE COOKIES

150 g butter, (room temperature)
150 gr grated old cheese
150 g flour
1 egg yolk
1 tsp chllli
1 teaspoon kummel
Sesame seeds / kummel / poppy seeds for sprinkling

Mix cheese with flour and chilli in a bowl. Knead in the butter. add egg yolk.
Knead to a soft dough. Put in the fridge for half an hour.
Roll dough out thinly on a floured work surface.
Use a glass to make cookies, place on a baking sheet and sprinkle with sesame.
Bake for 20 minutes at 200° C until golden brown.

INDIAN EGG CURRY

2 onions, chopped
2 tomatoes, cut into small pieces.
1 tsp grated fresh ginger
5 cloves of garlic
1 tsp ground coriander seed
1/2 teaspoon cumin
1/2 tsp turmeric powder
1 tsp cayenne pepper
1 tsp paprika powder
2 tsp garam masala (curry powder)
4 tbsp yogurt
350 ml vegetable broth
120 ml of cream *
1 green pepper and a piece of red (hot) pepper
1 tbsp chopped coriander or parsley
8 hard-boiled eggs
oil for frying

Heat the oil in a large pan. Bake the onions until brown. Add the pepers, ginger and garlic and stir-fry for a few minutes.
Now add all the spices (except curry) and let it stir-fry 1 minute. Add the yogurt per spoon.

Then add the tomatoes and cook for 5 minutes.
Pour in the water, broth and salt and bring to a boil. Reduce heat to low and simmer for 20 minutes. Until the sauce has thickened.

Add the cream, garam masala, pepper and chopped fresh coriander.
Cut the hard-boiled eggs in four and place in the sauce.



* Use instead of full cream culinary cream is lighter and less heavy. Or you can use a milk paste with cornflour. Or replace some of the cream with broth.

HOT TUNA SUSHI

Nori sheets

Canned tuna
Piri piri sauce
Avocado cut into strips
Red bell pepper
Cucumber (without seed lists)
Carrot
Finely chopped spring onion
(Japanese) mayonnaise
Sesame
Soy Sauce
Pickled ginger


First cook the sushi rice

500 gr sushi rice
6 tbsp rice vinegar
4 teaspoons of sugar
2 teaspoons of salt
Wash and cook the rice according to the instructions or in the rice cooker (500 g rice with 500 ml water).
After cooking, cover sushi rice with a cloth to absorb excess moisture.
Heat rice vinegar, sugar and salt in a pan. And stir this into the rice. Keep scooping with a wooden spoon (Use a fan if necessary) until the rice has cooled.

Make sushi mayonnaise
5 tablespoons mayonnaise
2 teaspoon soy sauce
1 teaspoon sesame oil
Wasabi
Put soy sauce in a small dish and add wasabi to taste. Stir well until the wasabi is dissolved.
Mix in the sesame oil and the mayonnaise. Stir until uniform in color.
(You can also make a sauce with 5 tablespoons of mayonnaise and 3 teaspoons of Piri piri sauce.)

Cut all vegetables in strips.
Make a mixture of tuna, spring onion, piri piri sauce and mayonnaise.

Now you can make sushi
Place a bowl of water with some rice vinegar in it next to your roll mat so that you can wet your hands every time.
Place a sheet of nori on your roll mat and fill it with rice. Now put in a string of tuna mixture and the rest of the filling (avocado, bell pepper, carrot, cucumber, spring onion, pickled ginger, sesame and Japanese mayonnaise).
Roll the sushi and cut into 8 pieces.

 Eat with soy sauce, wasabi and pickled ginger.

MOUSSAKA

Tomato sauce:

2 onions

2 cloves of garlic

1 bell pepper

8 tomatoes

1 small can of tomato puree

1 dl broth

Bechamel:

35 gr butter

35 g flour

3 dl of milk

1 egg yolk

Salt, pepper, nutmeg

2 aubergines

1 zucchini

100 g grated young cheese

50 g grated feta cheese

Chillipepper flakes, salt and freshly ground pepper

Olive oil

Peel the eggplant and zucchini, and cut into thin slices.

Bake in little oil in the grillpan until brown. Sprinkle some salt over it.

Tomato sauce: Bake sliced onion, garlic and paprika. Add the skinned, sliced ​​tomatoes, broth and tomato puree. Season with salt, pepper and chili flakes.

Let this simmer for 10 minutes.

Bechamel sauce: make a roux, put butter and flour in a pan and stir well with a whisk to remove the lumps. Slowly add stock to a thick sauce.

Fill a buttered baking dish with:

1 layer of eggplant / zucchini

2 tomato sauce

3 cheese

Repeat 1 to 3 until everything is finished. Pour the bechamel sauce over it.

Cover with alu foil and bake 45 minutes at 190 degrees Celsius. Remove alu foil and bake for 15 minutes until the top layer is brown.

Delicious with cacik and bread.

AUBERGINE WITH YOGHURT (Yoğurtlu Patlıcan )

2 aubergines
1 bell pepper
1 clove of garlic
Salt
4 tbsp Turkish yogurt
2 tbsp olive oil
1 tsp Mint
1 tsp chili pepper
walnuts

Use a fork to make dots in the aubergines and peppers. Roast them for 25 minutes over the gas stove (or under the oven grill) until the flesh is soft.
Remove the skin, chop the flesh and mix it with the yogurt.
Finely chop garlic and add it to the yogurt mixture with salt.

Mix 1 tbsp of olive oil with mint, paprika and chili pepper, pour over the mixture.
And decorate with walnuts. Serve cold with bread.

SAJOER GREEN BEANS IN PEANUTSAUCE

300 gr green beans
1 small onion
1 clove of garlic
Piece of ginger
2 tsp soy sauce
1 tsp cardamom powder
1 tsp coriander seed
2 tsp sambal
200 ml broth
2 eggs
Peanut sauce powder (ready to make)

Cap the beans and wash them.
Boil the eggs hard.
Bake the finely chopped onion, garlic and ginger.
Bake the beans and add soy sauce, sambal and the spices.
Add the stock and simmer the beans for about 10 minutes.

Drain into a colander and collect the broth.  Make the peanut sauce with this.
Add the beans and stir.
Put the eggs in quarters on top. Eat with rice.

PEANUT SAUCE

1 small onion
1 leek (not necessary)
2 clove of garlic
2 cm fresh ginger root
1 tbsp oil
2 tbsp peanut butter
100 ml (coconut) milk or water
1 tbsp soy sauce
1/2 tsp ground cumin
Pinch of ground mace
Pinch of turmeric
2 tsp sambal oelek
2 tsp parsley

Chop onion, leek, garlic and ginger very small. Bake this in oil.
Add milk and peanut butter and season with the remaining ingredients.
I gave my own twist to this peanut sauce, so add as your taste. delicious with bami or nasi goreng.

CHOCOLATE LEMON MARBLE CAKE

200 gr  flour

200 gr butter

180 gr sugar

2 teasp lemonzest

4 eggs (or 3 eggs and 6 tblsp milk)

150 gr dark chocolate (melted)

2 tbsp cocaopowder

TOPPING: 200 gram dark chocolate (melted with little coffeecream and butter), Chocolate praline lemons and sprinkles.

Mix butter and sugar creamy.

Add the eggs 1 at a time and later mix in the sifted flour.
Divide the batter. Pour with a spatula in the cocaopowder and melted chocolate. And in the other bowl the lemonzest. 

Grease in a glass pan (scattered with breadcrumbs). Pour in 2/3 chocolate cake batter, then lemon batter and on top remaining chocolate batter. Stirr in with a small stick for a marble effect.

Cook for 1,5 hour at 170 degrees in oven (1st hour don’t open oven!)
let cool, add a layer of melted chocolate and decorate.

TUTUP AJAM PIE

Coincidentally today I saw this recipe on tv, all the ingredients that I like were used. And it was surprisingly a very tasty pie, its a nice mixture of Dutch and Indonesian food.

Talented cook Francis Kuijk said that the Indonesian word tutup means 'close it'. The puree seals the pie, so that all flavors blend very good.

I started immediately to make this dish,,,because I had chicken fillet with mashed potatoes with green beans. So if you have any leftovers you can make this "stack" dish easily. I have added a few ingredients to my own taste (such as ketjap , ginger, parsley and sambal).

INGREDIENTS:

MASHED POTATOES:

500 grams potatoes

6 cloves of garlic

1 stock cube

50 grams grated cheese

butter

100 ml  warm milk

Nutmeg, pepper, salt, chili

FILLING:

1 winter carrot

100 grams of green beans

50 grams of soe-oen (glass vermicelli)

1 onion

2 cloves of garlic

Pinch of ginger

Parsley

150 grams chicken breast fillet

100 grams mushrooms

75 milliliters hot water

1 stock cube
Parsley

Pinch of nutmeg

1 teaspoon of sugar

pepper and salt, chili

soy sauce

sambal

sunflower oil

1 egg mixed with some salt and water (for topping)

3 eggs (for intermediate layer) boiled and cut into slices

Peel and cut the potatoes. Peel the garlic cloves. Boil the potatoes and the garlic and a stock cube until they are tender.

Mash to puree with cheese, butter, milk and nutmeg. Season with salt and pepper.

Put the soe-oen in a bowl and pour boiling water over it. Allow to heat for approximately 3 minutes. Drain and cut the strings shorter with scissors or knife.

Peel the carrot and cut into cubes. Cut the green beans into pieces. Cook the carrot and green beans for a few minutes, drain and rinse cold. 

Peel and chop the onion and garlic, fry 2 minutes in a wok with some oil.

Cut the chicken into cubes and add this too. Cut the mushrooms, Stir fry a few minutes. 
Pour water with crumbled stock cube Season with nutmeg, sugar, salt, pepper, chili,  sambal and soy sauce. Add the vegetables and soe-oen and cook a few minutes. (Mixture must not be too moist)

Grease the baking dish and divide the chicken-vegetable mixture over the dish. Divide the egg slices on this top. Then divide the puree on top of the eggs. 
Cover with beaten egg.

Bake the pie about 25 minutes at 200 degrees C until golden brown and done.

Selamat makan!

EASY PIŞI CHEESE BÖREK

1 cup yoghurt

1 glass water

1 coffee spoon baking soda

1 coffee spoon salt

1 egg

750 gr flour (enough to make soft dough)

Feta cheese and cut parsley for filling.

Sunflower oil for frying

Mix yoghurt, water, egg, baking soda and salt.

Add flour (not all in once) and make a soft dough. Check if you need more or less flour/water.

Let rise 30 min, form balls and roll them to round shapes.

Fill with cheese and use a saucer to close, or use a fork.

Fry in hot oil.

Afiyet olsun

THAI TOFU CURRY

1/2 package tofu, cut in small cubes

3 spring onions, fine cut
1/2 tablesp oil
1/2 teasp sesame oil
1 teasp ketjap manis
1 teasp fresh ginger, cut fine
1 clove garlic, fine cut
1/2 chilli pepper, cut fine
50 gram bean sprouts
3 tablesp peanutbutter
Not necessarily but if you wish you can use 2 tablsp grated coconut and little sesame seeds.

Heat oil in a small pan, fry the onion 2 minutes. Add the tofu and bake till tender.
Add ginger, garlic and chilli.
Then ketjap and bean sprouts.
Gently pour water and peanutbutter (with nuts) through this mixture and cook till its a creamy sauce.
If desired pour coconut in, and serve with sesame seeds sprinkled on it.

CHEESE COOKIES

100 gr flour
100 gr grated old (Dutch) cheese geraspte oude kaas,
50 gr butter
50 ml cold water
pinch of salt
1 beaten egg
poppy seeds or grated cheese

Stir in cheese and salt into the flour. Add the butter (cut in small pieces) at the flour.
While stirring, add enough water to the mixture, until the flour is solved.
Roll out the dough on a sink with flour. Regularly clean the dough away from the sink, and sprinkle flour over new again.
Fold the dough lengthwise into thirds and roll out again in the direction of the fold. Repeat this 3 times. Let folded and cover for 30 minutes in a cool place.
Then roll it out to 1/2 cm thick layer. Cut into diamond-shaped pieces.
Place them on a baking sheet and brush with beaten egg. Sprinkle with poppy seeds or grated cheese.
Bake 15 minuted in the middle of a 175 degrees C pre-heated oven golden brown.

TORTILLA WITH SPINACH

500 gr potatoes, peeled
200 gr fresh spinach
3 eggs
150 ml milk
1 onion
1 clove garlic
Olive oil
50 gr grated cheese
dried chilli flakes

Preheat the oven to 200 degrees Celcius.
Cook the potatoes about 10 minutes and drain.
Cut garlic and onions finely and fry in a pan with little oil. Gradually add the spinach and let it cook (it will shrink a lot). Season with salt, chilli and pepper.

Grease a baking dish. Cut the potatoes in slices and divide on the dish.erdeel over de ovenschaal.
Spoon the spinach mixture over it.
Beat eggs with milk and the cheese. Pour this into the bowl.
Bake the tortilla brown and done in 30 min.

POPPY SEED CHEESE COOKIES

210 g flour
½ teaspoon baking powder 
½ tsp paprika
½ teaspoon or a pinch of cayenne pepper
½ tsp freshly ground black pepper
½ tsp salt
165g soft butter
165 g grated cheese (Pecorino Romano)
1 egg
Poppy seeds

Mix the dry ingredients and mix in another bowl the butter and cheese. Add here the dry mixture and make a soft dough. Make 2 rolls of 3-4 cm diameter . Wrap the rolls individually in plastic wrap and place half an hour in the refrigerator.

Sprinkle poppy seeds on a plate and coat the rolls completely with the egg, then roll them in the poppy seeds. Wrap in plastic and leave for 1 hour in the refrigerator .
Preheat the oven to 170 degrees. Line a baking sheet with parchment paper . Cut the roll into 5-8 mm thick slices and place them (on 3 cm apart) on the baking sheet .bake the cookies golden brown in 15 minutes.

BUTTON COOKIES

175 grams flour

110 gram soft butter

55 gram light brown sugar

1 sachet vanilla-flavored sugar

½ tablespoon lemon juice

Cut the butter into small pieces and add the remaining ingredients. Knead until a nice dough. Let rest.

Roll out the dough (1 cm thickness) on a floured surface. Cut circles and place them on the baking sheet. Apply with a smaller round shape (lemonade bottle-cap), a slight print. Finally make 4 buttonholes with a straw.

Bake about 12 minutes in a 150 ° C preheated oven. The cookies are soft in the oven, but will soon be hard.

Kaymaklı poğaça (cream buns)

1 kg flour

1.5 cup whole milk

250 ml cream

1 block yeast (42 gram)

2 egg whites

1 teaspoon sugar

½ tea glass oil

3 tsp salt

For filling: feta cheese with chopped parsley or minced meat

1 eggyolk and splash of milk

Dissolve yeast in warm milk and sugar. Let stand until dissolved.

Add flour in a bowl and stir the salt into it. Make a hole in the flour and add the yeast mixture and the remaining ingredients in it.
Knead well until a smooth dough. Let rest half an hour.

Fill the buns with cheese or meat mixture).(Make an incision and fold open) let the buns rest 10 minutes. Cover with beaten egg yolk mixture. Bake in oven at 175 degr.

OTTOMAN BREAKFASTSOUP (Osmanli sabah çorbasi)

2 tomatoes

1 big onion

2 red paprikas

2 sweet (bell) pepers

2 cloves garlic

1 tablespoon butter

1 tablespoon sunflower oil

1 turkish teaglass of red lentils

2 liter water

Pepper and salt

parsley

In a pan add the butter and oil, and bake onions, garlic and pepper.

Add the paprikas and finally the tomatoes. Let simmer for about half an hour.

Add the lentils and cook by boiling.

Season with parsley, salt and pepper.

CHERRY DRINK/COMPOTE (Vişne Kompostosu)

1 kg of cherries

1.5 liter water

2 water glasses of sugar

Clean the cherries and remove the stems and leaves.

Put the cherries in a pan and pour water over it. Turn on the heat and simmer 15 minutes.

Now add the sugar. Cook for 15 minutes.

Drain in a collander and you have your summerdrink.

If you use less water than the compote thickens. Then you can fill glass jars when the compote is still warm. Close with a lid tightly and turn them upside down.

KEDIDIL

1 packet of ladyfingers and some milk

Make pudding of below ingredients and let cool:

4 glasses of milk

2 mocha cups flour

2 mocha cups sugar

Spatula 1 glass of milk through 150 ml cream shanti.

Dip the ladyfingers in the milk and arrange in a bowl together.

Cover with pudding,  and on top the chocolate sauce. Let cool in refrigerator.

TUNA CROQUETTE WITH LEMON MAYONNAISE

4 potatoes
1 can tuna
finely chopped parsley
pepper and salt
aromat (paprika, onion, herbs of your taste)
lemon juice
flour, breadcrumbs and 1 egg  

Mash the cooked potatoes, add little butter and the other ingredients (exept flour, breadcrumbs and egg).

Make croquettes shapes. Cover with flour, then egg and last in breadcrumbs. Fry them in hot oil.

Lemon Mayonnaise: Stir 5 tablespoons of mayonnaise with 2 teaspoons fresh lemon zest and a few drops of lemon juice.

Chop the capers and mix them with the mayonnaise

VEGETABLE SOUP

• Add small cut vegetables (Carrots Sellery, Paprika, etc) in a pan with water and a vegetarian bouillon cube. Cook till tender and blend. Season with pepper, salt and chili.

SHITAKE KEBAP

250 gram shitake
3 onions
3 tomatoes
1 teaspoon olive oil
Salt and pepper

Cut the onions and bake in a pan with the oil. Add shitake and bake till well done cooked. Add chopped tomatoes and later half cup water.
Season with salt and pepper

PUMPKIN SOUP

2 onions
1 kg pumpkin
1 zucchini
piece ginger of about 1 cm 1/2 tbsp olive oil
2 tsp curry powder
1 liter vegetable stock pepper and salt
3 tbsp chopped coriander

Chop the onions. Peel the pumpkin and cut in cubes Cut the zucchini into cubes. Peel the ginger and garlic and chop finely.
Heat the oil in a large pan and fry the onion, pumpkin and zucchini herein about 3 minutes. Add the ginger and curry powder and cook it, stirring about 1 minute. Add the stock and bring to the boil. Let the soup 15 minutes simmer. Puree the soup and season with salt and pepper

ZUCCHINI DETOX NOODLES DI FATMA:-)

Detox day 1
I'll take the challenge only fruit and vegetables (no avocado and banana)this week..I have to be creative. So I invented today the 'Courgette detox noodles di Fatma'☺

1 courgette.zucchini
Small piece ginger
1 clove garlic
1 red & 1 green paprika
100 gram mushrooms
100 gram bean sprouts
1 red onion
1 leek
2 tomatoes
1/2 pepper
Herbs as your taste
1 teaspoon soysauce
1 teaspoon olive oil
Pinch of salt 

Cut/slice courgette very small (like spaghetti.
Cut all vegetables small, ginger and garlic very fine.
Bake onion and garlic in olive oil.
Then bake paprika, leek and mushrooms. Add tomatoes and let simmer.
Add courgette and at the end the tauge. Season with herbs (coriander, pepper, paprika, parsley,  curry, cardamom etc).

GUACAMOLE

1 avocado (not too ripe/soft)

Juice of half a lemon
ground pepper
grated nutmeg
Pinch of garlic powder
1 small tomato 

Cut avocado, pull out the kernel, and scoop the flesh from the shell.
Sprinkle pepper, garlic powder, nutmeg and lemon juice over the avocado.
And mash it with a fork.
Cut the tomatoes into small cubes and mix it through

SPELT PASTA WITH TUNA

Speltpasta

Can of tuna on oilbase

1 onion

1 clove garlic

1 courgette

1 paprika

Basil, parsly, oregano, salt and pepper

2 tblspoon creme fraiche

sifted tomatoes 

Chop the paprika, courgette, onion and garlic.

Let tuna drain and  collect the oil in a bowl.

use 2 tblspoons of oil to bake the garlic and onion in a pan.

Add the paprika and courgette and let it bake.

Now add the tomatoes and let the sauce boil down.

Scoop the tuna to the sauce, add the creme fraiche, and season with herbs, salt and pepper.

Kook pasta and let drain and stir through the sauce.