ITALIAN MEAT BALLS ON SPAGHETTI
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder1 egg, beaten

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Prep: 20 m
Cook: 2 h
Ready In: 2 h 20 m

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Recipe posted by Jessica En Poppie Theron
Photo: Jessica En Poppie Theron

KIKKOMAN ANISEED STIRFRY

Pour a tablespoon of olive oil in your wok and rub it in so there is no excess oil left.
Cut 1 X packet chicken breast into strips and into the wok
Then pour bout 100 ml kikkoman in
(This Japanese seasoning has a very specific smell and might put you off from cooking with it, but trust me it so worth it and it won’t linger.)
Add the aniseed to the mix and stir so that the chicken soaks up the kikkoman and binds with the aniseed.
Stir for a few mins so there is no sauce in the pan.
Cut a palet of mushrooms and add.
(The mushrooms add moisture so your chicken won’t dry out)
Stir for a few mins
Now add the stirfry mix.
Remember not to add the pineapple since it doesn’t agree with aniseed.
Stir until veggies is crispy or to your liking.

RECIPE AND PHOTO: Samantha Metcalfe

SPINACH DIP MOZZARELLA STICKS
500 g cream cheese
½ cup cooked spinach
2 cups grated mozzarella cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon garlic powder
(The spices look a lot but it works perfectly)
Mix all the above ingredients and flatten in a baking sheet lined with greaseproof paper. Freeze for 30 – 60 minutes.
Tip out of baking sheet, remove paper and cut in fingers. (about 1 x 8 cm)
Roll in flour, then eggs, then breadcrumbs and shallow fry in oil.
2 cups cake flour
4 eggs beaten
2 cups breadcrumbs
Oil for frying
I got lazy in the end and rolled the stick in filo pastry, which was as good!!
Serve with any sauce – njammies !!

Recipe and photo: Nicolette Fick

KARRINGMELKBESKUIT MET KITSGIS
Karringmelkbeskuit wat rys:
1 kg koekmeel
10 ml sout
1 koppie suiker
20 g Anchor-kitsgis
500 ml karringmelk
100 ml margarien
2 groot eiers (geklits)
lou warm water
geklitste eier om mee te bestryk
Meng die meel, sout en suiker.
Voeg die gis by en meng goed.
Verhit die karringmelk tot louwarm en smelt die margarien daarin.
Laat hierdie mengsel afkoel.
Voeg die karringmelkmengsel en geklitste eier by die droe bestanddele met genoeg louwarm water om ‘n sagte deeg te vorm.
Knie die deeg 10 min goed tot glad en elasties.
Bedek met gesmeerde plastiek en laat rys vir 30 minute. rol bolletjes en pak in gesmeerde panne.
Bedek weer met gesmeerde plastiek en laat rys tot dubbel so groot (ongeveer 60 minute).
Stel oond op 180ºC. bestryk deeg met geklitste eier en bak 30-35 minute of tot gaar en goudbruin.
Resep geplaas duer: Marietjie van der Merwe

SWEET POTATO BALLS
200g sweet potato
60g all purpose flour
60g corn flour
40 g brown sugar oil for frying Method cook potatoes until soft drain and mash with sugar cool add flour corn flour and mix if needed put in few tablespoons of water.
Fry in oil until brown.
Turn constantly or they will burn

RECIPE  POSTED BY: Wikkie Tap
PHOTO: Wikkie Tap

HOENDER SLOPPY JOE’S
Lekker goedkoop soet hoender.
3 hoender fillets (gaar gekook in sout/knoffel water)
½ koppie marinade (Ek gebruik Jimmy)
1 blikkie Coke (zero werk ook)
Na smaak:
tamatie sous
blatjang
sout
pepper

Versnipper die hoender.
Sit die hoender in by die Coke en marinade en kook die mengsel tot dit begin dik raak.
Voeg as jy wil, die tamatiesous en blatjang by.
Kook vir paar minute en bedien soos wil.
Werk lekker vir buns (sloppy chicken joes), gebakte aartappels en selfs rys.

Resep en foto: Annalize Momberg

SLOW COOKER STICKY CHICKEN PIECES
24 chicken drumsticks
1 bottle of BBQ sauce (I use Jimmy’s sauce)
4 tablespoons of soy sauce
1 can of coke

One of the easiest!
Take the drumsticks and add to the slow cooker.
Then mix in the BBQ sauce, I use Jimmy’s sauce.
Then add the soy sauce and lastly the coke.
Cook on slow for about 4 hours.
You can reduce the sauce on the stove top for that thicker sticky wings sauce.

Recipe: Bernadine Jeremiah

RICE CRISPIE-VERJAARSDAGKOEK
40 Marshmallows
2 Eetlepels Margarien
6 Koppies rice krispies
Sit Marshmallows en botter in groterige pot en smelt oor lae hitte, sodra als gesmelt en gemeng haal van plaat af gooi Rice krispies by en meng goed deur.

Baie taai maar vet pret

BRON EN FOTO: Lee-Ann Snyman

AARBEI FUDGE

500 g aarbei versiersel
1 sakkie wit sjokolade splinters of 2 groot milky bars
Berei pan liggies met cook a spray te spuit.
Oor dubbelkoker, smelt sjokolade.
Wanneer gesmelt, verwyder van hitte en roer aarbei versiersel in ,
Versprei egalig in pan en plaas in yskas om te stol vir 40 minute.
Sny in blokkies.

Bere in yskas in lugdigte houer vir tot week.

BRON: Riekie C Boshoff

MAKLIKSTE FUDGE

3 koppies sjokolade splinters
1 blik kondensmelk

Gooi beide bestandele in mikrogolf bak. Smelt 30 sekonde . Roer na elke 30 sekondes. Wanneer gesmelt, gooi in gesmeerde pan.
Laat afkoel in die yskas, in blokkies sny.

BRON: Riekie C Boshoff