JOHAN SE SULTANA CHUTNEY
3 kg Sultana korrels
1.25 kg uie
800 ml wit asyn
1 t Raja spicy kerrie
4 e mielieblom
1 kg suiker
1 e borrie
1 e mild kerrie
5 ml sout
Kook asyn uie suiker en sout saam vir 15 min
Voeg korrels en speserye by en kook vir nog 20 min
Bind met mielieblom
Bottel warm
Resep en Foto: Johan Coetzee

DELICIOUS CABBAGE ROLL CASSEROLE

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia

MAKES: 12 servings
Ingredients

2 pounds ground beef (1kg)
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.
Directions

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.

SOURCE: Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005
PHOTO: Adam Cloete

THE FAMOUS SOUTH AFRICAN BRAAIBROODJIE-NON TRADITIONAL WAY
INGREDIENTS:
1 large ciabatta loaf (I used one with olives)
Butter
Chutney
Cheese spread
Tomatoes
Onions
Ham
Grated Cheddar Cheese
Salt and pepper to taste

HERE’S HOW:
1. Cut your ciabatta loaf lengthways through the middle.
2. Spread the bottom half generously with butter and chutney.
3. Spread the other half with cheese spread and top with sliced tomatoes and onions.
4. Add ham and grated cheddar on other half of the bread.
5. Wrap the ciabatta in foil and place in pre heated oven (180*C) for about 15 to 20 minutes.

Cut finger width slices of ciabatta for serving. Enjoy!
Foto en resep: Louise Venter

VARKBOUD MET COKE

2 kg varkboud
½ bottel Mrs Balls Chutney
7 uie, in ringe gesny
1 liter vleisaftreksel
2 blikkies Coke

Braai vleis tot bruin in ysterpot.
Pak uie bo-op.
Gooi aftreksel en Coke bo-oor en dan chutney.
Bak 3 ure teen 170ºC (of in ‘n platpot op die kole)
Maak vleissous dik met bietjie meel of Maziena!! Baie lekker

Resep beproef deur Johan-Kobie Van Rooyen en Petra Pretorius Seaton

VARKBOUD MET PYNAPPEL

1 blik fyngedrukte pynappel
2 fyngedrukte knoffelhuisies
2 e worcestersous
2 e Robertsons Ginger Paste
1,5 kg varkboud
Robertsons whole cloves
Robertsons Atlantic Sea Salt en Black pepper
1 k water

Meng die fyngedrukte pynappel fyngedrukte knoffel worcestersous en gingerpaste in ‘n bak saam.
Sit boud in oondpan druk whole cloves in die vleis in gooi die sous oor en geur met sout en peper.
gooi 1k water in die oondpan bedek met foelie en oondbraai in n verhitte oond teen 180°C vir
omtrent 1en n half uur. Haal die foelie af en oondbraai vir 15 min teen 200g°C.

Resep gepos deur Franco Dippenaar

CHICKEN PASTA BAKE
(Saturday night pasta)
butter, for greasing
250 g / 9 oz penne
1 onion, roughly chopped
3 skinless, boneless chicken breasts, cut into thin strips roughly the size of your little finger
1 tablespoon paprika
2 tablespoons olive oil
salt and freshly ground black pepper

For the sauce:
50 g / 1¾ oz butter
50 g / 1¾ oz plain flour
750 ml / 1 pint 6 fl oz hot milk
1 teaspoon Dijon mustard
100 g / 3½ oz Parmesan cheese, coarsely grated
2 large tomatoes, de-seeded and cut into small cubes

Preheat the oven to 220°C/200°C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish.
Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.
Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat.
Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.
To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.
Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping.

Recipe posted by Heibre Schronen
Photo:  Tertia Vivier Van Breda

EGG BASKETS
A quickie in the oven for the “not in the mood for heavy foodies”
1-2 graded onion
tomato slices (thick or thin…your choice) (one for each muffin hole)
4 Eggs
½ cup graded cheese (cheddar combo, if you like…white n Yello and feta as xtra)
1 cup Breadcrumbs

Treat a muffin tray with butter or “Spray n Cook”, all the insides. Slice of thick tomato on the bottom, then the graded onion with the cheese, (bacon, ham or any choice fine chopped cubes of preferred meat can also be added), breadcrumbs on top with salt and pepper to taste, egg over each one, fill 3/4 of each muffin hole, cover with more cheese and bake for 10 to 20 minutes on 180 degrees in the oven, or until cheese has a brown grilled texture. Serve it hot, ready to munch!

You’ll love it, it’s for the on the go or the lazy “I’m not really hungry” ones, okay?
Recipe and photo posted by Morne Chef Mo

LIZ’S ITALIAN CHICKEN

(Recipe for 2 to 4 people)

2 Chicken legs (Thigh and Drumstick)
1 pkt Pitted Olives
2 Tomatoes in quarters or use Sundried if preferred
1 Large Chopped Onion
1 Large Chopped Green Pepper
10ml Crushed Garlic
5ml Aromat
7ml Chicken Spice
Ground Black Pepper to taste
5ml Garlic n Herb Mix
5ml Italian Herbs
10ml Olive Oil
200ml Wine (I used white wine)

Fry Olive Oil, Onion, Garlic, Chicken and Chicken Spice till nice and brown in Electric Frying Pan.
Add Tomato, Green Pepper, Garlic n Herb, Italian Herbs and Aromat.
Drain Olives but keep about half of brine water and add to Chicken with the Wine. Add Olives now or at the end if you prefer.
Turn heat down to about 2.5 and cook for 45 minutes.
Sprinkle with ground black Pepper and serve with pasta or just soak up those juices with some Italian bread, there are a few to choose from.
NOTE: if you prefer less spicy/salty food just leave out the Aromat or Brine from Olives.

Foto en Resep: Elizabeth Margaret Hendrikz.

MACARONI EN KAAS MET PINK SALMON
1 pak macaroni (gaar en gedreineer)
1 blik Pink Salmon (gedreineer)
1 ui fyn gekap, sout en peper na smaak
2 koppies gerasperde kaas

Witsous:
60 ml botter
60 ml koekmeel
knypie sout
600 ml melk
halwe kopie gerasperde kaas

Smelt botter oor lae hitte.
Roer die meel en sout by tot ‘n pasta (pasop vir brand).
Voeg die melk bietjie vir bietjie by en klop met ‘n draadklitser tot glad.
Voeg by die kaas.
Wanneer kaas gesmelt het verwyder die witsous van die hitte.
Meng nou die macaroni, Pienk Salmon en die witsous saam in groot mengbak.
Skep uit in ‘n gesmeerde oondbak, en strooi gerasperde kaas bo-oor. Bak in oond by 180 grade tot kaas mooi verkleur. (ongeveer 30 min). Bedien saam met ‘n groen slaai.

RESEP: Heibre Schronen

FRAU’S STEAMED BREAD

WHAT YOU NEED

1 kg of flour
1 teaspoon of salt
2 tablespoons of sugar
1 teaspoon of dry yeast
1/2 a litre of warm water

PREPARATION

Mix the dry ingredients first and make a little “hole” for the water. Pour in the water, mixing carefully until your dough is firm It should be sticky and not too firm.

Cover and let it rise for ±1 hour in a warm environment.

When it has risen, mix it down again and and put it in a plastic bag sprinkled with flour cover for another ±30 minutes.

Once the dough has risen again, put it into the pot with boiling water (stove top) Put the lid on and let it steam at medium heat for ± 2 hours. If during that time you need to refill the water, remember to do so.

Before you take the bag out, make sure that the bread is cooked by using a bamboo skewer to test the level of stickiness. It should not be wet-sticky to the touch.

When the bread is done, take it out and let it cool a little before serving. It should be warm when it reaches your plate!

Foto en resep: Frau Karin Gebhardt Nengola