MACARONI EN KAAS WAFELS MET MAALVLEIS

MACARONI EN KAAS WAFELS MET MAALVLEIS
50 g botter
50 g meel
600 ml melk
Sout en peper
1 koppie gerasperde kaas
750 g rou macaroni, gekook tot gaar

Smelt die botter. Voeg meel by en braai 1 minuut. Roer melk by en prut tot sous dik is. Roer kaas, sout en peper by, en dan gaar macaroni. Laat afkoel tot heeltemal koud. Skep in wafelpan en braai tot goudbruin. Bedien met maalvleis en kaas bo-oor.
Resep geplaas deur Japie Jacobs
Foto: Ilze Garbers Jacobs




GLAZED CHERRY MEATLOAF


GLAZED CHERRY MEATLOAF
I love the bacon sosaties with the glazed Cherries on a Braai.
Some time back I decided to use a similar idea to make Meatloaf as an addition to the Christmas menu. This is my recipe.

1 kg pork mince
250 g diced or bits Bacon
2 eggs
1 of each small jar glazed green and red glazed cherries.
1 tsp salt
1 tsp pepper
1 tsp paprica
1 tsp sugar

Mix all ingredients well, including the syrup of the cherries.
Form a meatloaf and place on an oiled baking tray.
Bake 45 minutes at 180ºC.
Cool down completely before cutting.
Recipe and photo:  Peter Ricken




HOMEMADE PATTIES BY CHANTEL


HOMEMADE PATTIES BY CHANTEL
500 g mince (not lean)
1 egg
1 Weetbix
1 cup grated cheese (I mixed Gouda and Tussers)
30 ml Jimmy Sauce
1 teaspoon coriander
½ teaspoon Spur salt
pepper to taste
dash of parsley

Mix all of the above.
Shape meatballs the size of an tennisball and flatten. If smaller is made, you will get more patties, this recipe is for 4.
Place them in freezer for 20 – 30 min.
Grill (I used my convection oven) for 10 min on each side on 160ºC, on the coals or stovetop – the choice is yours.
Recipe and photo:  Chantel Geldenhuys




RINIE SE HERDERSPASTEI


RIENIE SE HERDERSPASTEI
500 g maalvleis
1 ½ koppie gemengde groente wat ontdooi is (gevriesde groente)
1 blik (410 g) tamatiesmoor
1 ui, geskil en fyn gekerf
1 eetlepel “crushed garlic”
½ teelepel “chillie flakes”
1 teelepel “Italian herbs”
4 eetlepels suiker
2 teelepels sout
peper na smaak
4 eetlepels balsamiese asyn

Kapokaartappels:
4 aartappels
½ koppie botter
1 koppie warm melk
witpeper na smaak
1 teelepel sout

Braai ui en voeg knoffel, chillie flakes, sout en peper na smaak, Italian herbs en balsamiese asyn by. Voeg  vleis by en meng. Kook mengsel tot vog weg is, indien daar vog is. Voeg tamatiesmoor en groente asook suiker by en laat prut vir omtrent 10 minute.

Maak nou kapokaartappels:
Kook vier aartappels tot gaar en dreineer en trek skille af. Voeg by sout en witpeper asook botter en warm melk en druk fyn en meng alles saam. Skep vleis-en-groentemengsel in oondvaste bak en maak gelyk. Skep  kapokaartappel bo-op en maak gelyk en krap strepies met ‘n vurk daarop. Bak in voorverhitte oond op 180°C vir 45 minute, en as dit klaar is “grill” dit vir ‘n paar minute net om aartappel effens te verbruin. Geniet!
Resep en foto: Gideon Louw




VINNIGE MACARONI EN MAALVLEIS


VINNIGE MACARONI EN MAALVLEIS
500 g maalvleis
500 g rou macaroni
1 blikkie boerie relish
sout en knoffelpoeier
1 eetlepel maizena
½ koppie melk
kaas vir bo-oor

Braai maalvleis in kastrol tot gaar.
Voeg macaroni, klaar gekook volgens die aanwysing op die verpakking by.
Voeg boerie relish,  sout en bietjie knoffelpoeier by.
Laat prut.
Meng maizena en melk en voeg by,  dit gee dit ‘n lekker sousie.
Rasper kaas bo-oor en sit die deksel op. As kaas gesmelt is, kan jy eet.
Maklik alles in een kastrol en vinnig.
Resep: Alet Cruywagen




MURGPAMPOENTJIE LASAGNE


MURGPAMPOENTJIE LASAGNE
Bestanddele na gelang van aantal mense:
maalvleis met 1 ui, gaar gebraai
sout, peper en speserye na smaak
sampioene braai by, opsioneel
1 pak murgpampoentjies, in repe gesny of ringetjies of soos verkies, braai liggies vir paar min, nie pap nie
Smeer geskikte grootte bak liggies. Pak laag murgpampoentjies, dan vleis en herhaal. Gebruik een houer smooth maaskaas gemeng met bietjie room om meer loperig te maak.
Anders skep lepels vol maaskaas oral bo-op. Sprinkel gerasperde Cheddarkaas bo-oor en bak vir 30 min by 180° C tot deurgaar en kaas gesmelt en bruin is.
NOta: Dieselfde mengsel kan saam met gaar pasta bedien word. Pak ‘n laag gaar pasta in bak en herhaal groente en vleislaag. Dan die kaas mengsel as bolaag. Geniet!
Resep en foto: Daleen Terblanche

Alfreda De Villiers  – Ek maak myne so – Lekker kaassous onder in gespuite bak so die helfte
Skywe marrow nie te dun nie, gekook maar nie pap nie. Druk met die lap al die vog uit,anders is die gebak te watering.
Dan laag lekker gaar geurige maalvleis,  weer marrows em weer maalvleis.  Laaste kaassous bo oor. Strooi kaas oor en bak 170 ºC so 45 min .Maalvleis moet nie droog wees nie. Ek sit altyd so teelelep of so meel by die maalvleis dat die sousie nie waterig is nie




SAVOURY MINCE


SAVOURY MINCE
Vinnige heerlike ete om te maak wanneer die tyd min is.
1 onion, diced
1 clove garlic, crushed
1 knob ginger, finely diced
500 g lean beef mince
4 tbsp Worcestershire sauce
2 tbsp Robertson’s spice for mince
½ cup frozen peas
3 baby marrows, in small cubes
1 green pepper, cut into small pieces

Heat a dash of oil in a saucepan and fry onion, green pepper, ginger and garlic for 2 minutes or until soft but not coloured.
Add mince and baby marrow and continue cooking for a further 5 minutes, until mince are brown (break up all lumps).
Add Worcestershire sauce and spice and simmer for another 5 minutes.
Serve on hot toast and a fried egg for breakfast, or with mashed potato and a green salad as a main meal.
Recipe and photo: Elize de Kock




MEATLOAF WITH MUSHROOM SAUCE


MEATLOAF WITH MUSHROOM SAUCE
1.2 kg regular mince
1 onion
2 tomatoes
25 g Robertsons mince spice
2 tsp salt
2 tsp pepper
50 g chutney
1 large egg
1 tbsp bread crumbs

Mix well by hand.
Spray your bread pan with spray on cook, preheat oven to 160ºC. Put mince in a mixing bowl, grate onion and fry and add to mixture, skin the tomatoes and also grate into mixture, add mince spice,salt, pepper, chutney, egg and bread crumbs, (mix with hands thoroughly) put your mixture in the pan and flatten like a loaf of bread with hands, put in oven baking with both top and bottom heat, bake for 50 minutes. Check after to see if cooked through, if not leave for another 10 minutes, once cooked leave in oven for juice to soak in for ±10 minutes.
When finished slice and serve with a gravy or in our case we served with a mushroom sauce:
Mushroom sauce:
2 packs of chopped mushrooms and fried with garlic and olive oil. (No specific measurements, just estimated), then add two 250 g fresh cream, half a cup of full cream milk, Aromat to taste (also estimated) and one pack of cream of mushroom soup, wait till thickened and serve.
Served 9 people and leftovers.
Recipe and photo: Rochelle Leigh van Rooyen




SUENELL SE MAALVLEIS GEREG


SUENELL SE MAALVLEIS GEREG
6 medium aartappels, gaar gekook en in skywe gesny
500 g gaar maalvleis (selfs oorskiet vleis sal werk)
1 pak sampioene, gesny en gebraai
1 ui, fyn gekerf en gebraai met bietjie knoffel
1 pakkie “cream of mushroom” soppoeier aangemaak met 2 koppies water en 1 koppie melk
½ houer smooth maaskaas (opsioneel – ek het oorgehad in yskas)
2 koppies gerasperde kaas

Plaas skywe aartappel onder in oondvaste bak. Strooi bietjie kaas oor.
Meng maalvleis, uie, sampioene saam.
Skep oor die aartappels en kaas.
Klits maaskaas by soppoeier tot glad.
Gooi soppoeier mengsel oor vleis.
Bak in voor verhitte oond by 180°C vir omtrent 30 min tot mooi bruin.
Strooi res van die kaas oor en bak vir nog 5 minute tot kaas gesmelt is.
Resep en Foto: Suenell Liebenberg




HUNGARIAN MEATBALLS


HUNGARIAN MEATBALLS
For the Meatballs:
500 g ground veal or beef, pork, chicken, turkey
1 egg
⅓ cup plain breadcrumbs
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped dill
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sweet Hungarian paprika
2 tablespoons oil for frying

For the Sauce:
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, minced
225 g mushrooms, sliced
3 tablespoons butter
4 tablespoons all-purpose flour
2 cups beef broth
1 cup cream (lower calories: substitute evaporated milk)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons sweet Hungarian paprika
1½ tablespoons fresh chopped dill
½ cup sour cream

Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer.
Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.
Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don’t fry garlic too long or it becomes bitter). Add the mushrooms and fry until they’ve released their juices and they’re mostly evaporated. Transfer the mushroom mixture to a bowl and set aside.
Add the butter to the skillet and melt it. Add the flour and whisk until dissolved. Continue whisking vigorously for another minute or two until the flour mixture is a deep golden brown. (We’re creating what’s called a roux, a French term and the grand secret for creating an irresistibly rich and flavorful sauce.)
Pour in the hot broth while continually whisking to prevent clumping. Continue to whisk while bringing the mixture to a simmer. Add the cream and whisk until combined. Continue to simmer for another minute or so until the sauce is thickened. Return the mushroom mixture to the sauce and add the pepper, salt and paprika. Stir in the sour cream and dill.
Return the meatballs to the sauce, stirring to coat them, and simmer covered for about 10 minutes, stirring occasionally.
Serve immediately over hot buttered egg noodles, Spätzle, potatoes or rice along with a cool cucumber or leafy green salad and some rustic crusty bread. Garnish with some chopped fresh dill if desired.
Recipe posted by Adam Cloete
Photo: Adam Cloete