MAKLIKE BEESVLEISBREDIE (varsity kos)
Resep en foto: Marlyn Ingram Ferreira
FOOD LOVERS RECIPES
1 kg beeskookvleis, in blokkies gesny, vet af gesny
1 uie
knoffel
braaivleis speserye na smaak
2 beefblokkies opgelos in 700 ml kookwater
paar blertse Worcestersous
gemengde groente van jou keuse
blokkies aartappels
2 eetlepels Knorr beef souspoeier

Braai ui, knoffel en vleisblokkies tot bruin. Voeg by speserye, Worcestersous, en biefblokkiemengsel.
Stoom vir ongeveer 15 – 20 minute. Vleis moet nog ferm wees. Voeg jou groente en aartappels by en stoom ‘n verdere 5 – 10 minute.
Meng die 2 eetlepels Knorr met ‘n bietjie water om ‘n pasta te vorm. Meng dit by jou bredie en laat dit so paar minute deurkook en tot die sous verdik is.
Moenie sout in die bredie sit nie. Die blokkies en Knorr het genoeg sout in.
Bedien op rys.

CHEVON CASSEROLE WITH PARMESAN DUMPLINGS
Recipe and photo: Elize de Kock
FOOD LOVERS RECIPES
Die casserole kan met bees- of skaapvleis ook gemaak word. Dit is regtig die beste op ‘n koue aand en die Parmesan dumplings gee daardie ekstra geur aan die dis. Ek sal dit verseker weer maak , dit was HEERLIK!
½ cup plain flour
salt and pepper
1 kg goat meat cut into chunks (Shanks and ribs)
1/3 cup vegetable oil
2 onions, sliced
4 carrots, peeled, chopped
100 g green beans, sliced
2 cloves garlic, crushed
1 knob of ginger, crushed
2 tablespoons tomato paste
400 g canned diced tomato
2 cups beef stock
5 ml thyme
3 bay leaves

Dumplings:
2 cups self-raising flour
50 g cold butter, grated
½ cup Parmesan cheese, grated
a pinch of salt
¾ cup milk

In a bowl, mix the flour, salt and pepper. Toss the goat in the flour to coat.
Heat the oil in a pan and seal the goat in small batches, then set aside.
Preheat the oven to 150°C.
Add the onion to the same pan with the carrots, green beans, garlic, ginger and tomato paste. Cook for 5-6 minutes.
Pour the beef stock and tinned tomatoes into the pan and de-glaze, making sure you lift all the flavored bits off the bottom of the pan.
Return the goat to the pan, stir in the thyme and bay leaves. Return the pan to the boil and pour the contents into a lidded casserole dish.
Place the casserole in the oven and cook for 2 and a half hours or until meat is tender, keep an eye on the liquid and add some water if necessary.
To make the dumplings, place the flour in a bowl and rub the butter into the flour lightly. Stir in the parmesan cheese and mix in the milk to form a dough. Do not overwork the dough.
Roll the dough into 2 cm balls and place on a plate covered with cling wrap until the casserole is removed from the oven.
Place the dumplings on top of the casserole and return to the oven uncovered.
Bake for 20 minutes at 180ºC.

SKAAPNEK EN LENSIEBREDIE
Resep geplaas deur Ilze Garbers Jacobs
Foto: Ilze Garbers Jacobs
FOOD LOVERS RECIPES
4 skywe skaapnek
olie vir vlakbraai
2 lam/bees stock pots/cubes
50 ml Worcestershire sous
5 ml droë tiemie
100 ml rooiwyn
1 liter water
500 ml droë lensies
1 ui, gekap
2 wortels, gekap
2 stingels seldery, gekap
sout en peper

Braai skaapnek in olie tot bruin. Voeg aftreksel, Worcestershire sous, tiemie, wyn en water by en kook tot nek sag is.
Braai ui apart en voeg by. Voeg res van bestanddele by en prut tot sag en meeste vloeistof weggekook is. Bedien met vars pietersielie en knoffelbrood.

KLUITJIES
Resep: Ronel Koekemoer
FOOD LOVERS RECIPES
2 koppies koekmeel
4 teelepels bakpoeier
1 teelepel sout
¼ teelepel peper
1 groot eier, geklop
2 eetlepels botter, gesmelt
¾ tot 1 koppie volroom melk
kruie soos pietersielie (opsioneel)

Meng alles bymekaar en breek klein bolletjies af. Pak hulle versigtig bo-op die bredie terwyl dit vinnig kook (met spasie tussen hulle sodat hulle kan rys), sit die deksel op en draai die hitte af sodat dit net prut.
Dit vat gewoonlik so 20-30 minute afhangend van die grootte – jy kan maar toets na 20 minute, Moenie die deksel voor 20 min oplig nie.

WORSKOS IDEES
FOOD LOVERS RECIPES
Santi Evert Erasmus:
Ons ook moeg geraak vir wors net so.
In 3 cm stukkies gesny, repe spek om elke stuk gedraai dwars oor die gesnyde kante. Afwissellend met stukke uie, green, red, yellow peppers en baby marrow op sosatie stokke geryg, liggies met olyf olie gekwas en op die vuur gebraai. Boereworssosaties.
Anuchka En Hendrik Botha:
Braai wors (in klein sirkels gesny so 1 cm)
Voeg2 min beef noodles by met sy sous pakkie.
Blikkie kerrie groente en melk tot noodles gaar is en geniet.
Josh-lin Schereka:
Remove from the casing and make meatballs.
Cook the wors. Set aside. Fry an onion till soft. Chop the wors into rings and add to the onions. Add chopped green pepper. A bit of chilli and paprika if you like. Add 2 tins baked beans.Annemie Coertze Botes:
Sny die wors in stukkies. Plaas in stoompot met aartappeltjies en worteltjies. Voeg 1 blikkie boerie relish daarin en bietjie water. Kook saam tot alles gaar is en eet saam met rys.
Rina Swart:
Sit stukkies rou wors in pan met deksel, strooi rou rys bo op, maak 1 pakkie sop van jou keuse met water aan, giet bo-oor, sit deksel op en kook oor stadige hitte tot rys sag is.
Lani Nelson:
Vat ‘n oondvaste bak, skil ‘n klompie aartappels en sny dit in skywe in die bak, sit die wors rou bo-op die aartappels en sit ‘n deksel op. Bak in die oond tot die aartappels mooi sag is. Bedien op saam met ‘n lekker groen slaai
Sheena Mouton:
Wors stew:
Kook in aparte pot of sommer mikrogolf aartappel blokkies tot gaar.
In ‘n aparte pot – Maak uie en tamatiesmoor, sit aartappels in die mengsel, sout en pepper (ek sit hier kerrie speserye by) en dan braai ek die wors binne in die mengsel. Voeg bietjie water of aangemaakte sousblokkie by.
Jacques De Villiers:
Sny die wors in stukke, kook saam met gesnyde aartapels.
Voeg borrie, konfyt, kerrie en asyn by. ‘n Lekker soet kerrie met pap.
Antjies Venter:
Braai die wors gaar, haal uit en braai uie. Na uie in die wors pan gebraai is, voeg aartappel blokkies by, sit wors terug en sit macaroni bo-op die wors.  Bedek met water en kook stadig tot gaar. Onthou sout en peper na smaak.
Kook tot alles sag, sag is met so lekker dik sous.
Mariaan Thiart Ellis:
Ek braai worsstukkies saam met uie tot gaar, voeg 2 blikke perskeskywe en ‘n ½ koppie mayonnaise by. Laat prut net 3 min. Bedien saam met rys, kapokaartappels of lekker broodjie wat jy in sous kan druk
Angelique Williams:
Ek noem dit “worspot”, ons sny wors in lekker stukkies, maak gaar.  In ‘n pan braai jy die uie lekker bruin, dan voeg jy die volgende gemengde speserye by :
Meng ‘n teelepel van elk, kerrie, borrie, origanum, bbq, meng dit in ‘n bakkie sommer vir ‘n volgende keer ook. Voeg ‘n teelepel of twee van die gemengde spices by uie en sit die wors by. Dan sit jy die gaar rys by. Bedien met ‘n bietjie chutney of hoe ookal jy dit verkies. Lekker veral op ‘n koue aandjie.
Annelie Groenewald:
Sit wors onderin groterige kastrol met ½ koppie water. Pak aartappels, wortels en ‘n ½ kool bo-op. Sit deksel op en kook op medium hitte tot gaar. Nie nodig vir veel geurmiddels nie. Die worsgeur trek deur die groente!
Retha van Vuuren:
Sit 3″ stukkies op ‘n sosatie stokkie, doop in deeg en braai in olie tot bruin, bedien met blatjang, mayonnaise en tamatiesous doopsous as voorgereg!
Ian Nel – Foto
Papballe met wors en braai uie sous.
Skep papballe met icecream scoop in ‘n oondbak. Sit gebraaide wors (nie heeltemal gaar) oor en rondom. Skep gebraaide uie sous oor alles en bak dit verder in oond. Regtig lekker!

IERSE BREDIE MET HOENDERMAGIES
Resep en foto: Alet Cruywagen
FOOD LOVERS RECIPES
Ek het vandag gewerk en my sewentien jarige meisiekind het gekook. Irish stew met hoendermagies.
500 g hoendermagies
1 ui fyn gekap
1 hoenderblokkie
3 aartappels, opgesny
3 wortels, opgekap
sout en peper na smaak
1 teelepel Italiaanse speserye
Maizena om sous te verdik

Sit hoendermagies in prutpot (slowcooker).
Voeg ‘n koppie water aan die begin by vir ‘n lekker sous.
Voeg die ui en hoenderblokkie by en laat kook op hoog vir so 1½ uur.
Sit opgesnyde aartappels en wortels by.
Voeg sout, peper en Italiaanse speserye by.
Laat kook tot gaar en verdik met bietjie maizena.
Bedien saam met rys.

GREEN BEAN STEW
Recipe and photo: Mauricia Jordaan
FOOD LOVERS RECIPES
Cooks: 90 minutes / serves: 4
1 kg stewing beef, cut into small portions
2 medium brown onions, chopped
8 medium potatoes, cubed
700 g fresh green beans, sliced in half
1 green chilli, finely sliced (optional)
30 ml (2 tablespoons) cooking oil
30 ml (2 tablespoons) Worcestershire sauce
30 ml (2 tablespoons) Bisto gravy powder
250 ml (1 cup) cold water
250 ml (1 cup) hot water
salt and pepper

Heat the cooking oil in a large non-stick pot on high. Add the chopped onions and sliced chilli (optional) and stir to coat with the oil. Sauté the onions until soft and dark brown, about 10 minutes. Add the stewing beef and braise until dark brown, about 30 minutes. Now add the Worcestershire sauce and coat the meat.
Mix the Bisto gravy powder with the cold water. Add the green beans, potatoes and Bisto mixture to the stewing beef. Season with salt and pepper to taste. Add the hot water and reduce the heat. Allow to simmer until the potatoes are soft and tender.
Serve hot. Serve on a bed of white long grain or basmati rice; with a side of pickled red onions, pickled cucumber or grated beetroot salad.

NATACHA SE LAMSBREDIE
Resep en Foto: Natacha Visagie
FOOF LOVERS RECIPES
3 uie, gekerf
1 kg lamsvleis
1 blokkie beef pot stock
1 pakkie bruin uie soppoeier
500 ml water
sout en swart pepper
groente van jou smaak

Braai uie en vleis mooi bruin in ‘n swart pot.
Sit ‘n blokkie beef pot stock by net voor jy van die plaat afhaal. Sprinkel GOED met swartpeper.
Pak groente van jou keuse in oondvaste bak. Skep vleis bo-op.
Giet ‘n pakkie bruin uiesoppoeier wat met 500 ml water aangemaak is oor.
Bak stadig so 120°C tot murg sag so 3-4 ure.
Bedien met rys/stamp/pap – whatever tickles your fancy.

GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES
Recipe: Amanda Conradie
Photo: Elize de Kock
FOOD LOVERS REICPES
15 ml (1 tablespoon) olive oil
1 tablespoon butter
1, 5 kg short rib, cut into bite sized chunks
2 onions, chopped
2 big tomatoes, skin removed and copped
1 tablespoon tomato purée
salt and freshly ground black pepper
500 g fresh green beans, cleaned
10 ml (2 teaspoons) dried oreganum
2 sprigs fresh thyme
3 cloves
1 stick cinnamon
1 beef stock sachet (or 1 beef stock cube)
1 whole green chilli
6 baby potatoes
80 ml (1⁄3 cup) water
½ teaspoon nutmeg
1 tablespoon Bisto, mixed with water

Heat oil and butter in a non-stick pan. Fry meat until browned.
Add onions and fry for 5 minutes until soft not browned.
Add beef stock sachet.
Add thyme, oregano, nutmeg, cinnamon, cloves, salt and pepper to taste.
Add tomato, cook until meat is soft +- 2 hours.
Add green beans and baby potatoes and cook till soft. (Add water if necessary).
Slowly teaspoon by teaspoon add your Bisto until sauce reached desired thickness.
With a tablespoon, drop balls of dumpling dough on stew and with your lid on, cook for 15 minutes until done.

SUET DUMPLINGS
1 cup all purpose flour
1 teaspoon baking powder
1 tablespoon suet
1 teaspoon salt
1 teaspoon sugar
2 tablespoons fresh thyme
1 teaspoon chives
½ cup of cold water

Combine the flour, suet, sugar and salt in a large mixing bowl. Add herbs, if using.
Slowly add a little water at a time and begin to mix in with a spoon until a dough starts to form.
Once you have a soft dough with specks of the suet still visible stop mixing, as you don’t want to overwork the dough. If it is too sticky, add a tiny bit more flour.
With a dessert spoon, put balls of dough onto your stew about 15 minutes before serving. Keep lid on!
Nota:
Suet is die harde wit vet rondom niere van diere en word gebruik in poedings, pasteie, ens. Jy kan gewone Holsum ook gebruik.

CABBAGE BREDIE
Photo and recipe: Reuben K Coskey
2nd photo:  Caroline du Plessis
FOOD LOVERS RECIPES
1 kg beef cubed bone on
2 large red onions, finely chopped
4 tablespoons of oil
2 teaspoons all spice
salt to taste
1 clove of garlic, peeled and finely chopped
1 whole chili, chopped
1 head of cabbage, rinsed and chopped
8 potatoes, peeled and quartered

In a large pot, on high heat add the oil and onions, chili, all spice and allow to caramelise/brown.
Add the meat and garlic and brown meat well, stirring occasionally, add the salt and pepper, a cup of boiling water and cook on medium heat until meat is almost tender, about 30 minutes, depending on the cut, stir occasionally to prevent burning adding a little water if needed. Add the potatoes and the cabbage and cook for 30 minutes. Stir occasionally to allow cabbage and potatoes to brown and cook evenly. Cook until potatoes are soft.
Serve with white rice.
Caroline du Plessis – Note:
Added 2 ml ground cloves and 2 teaspoons garlic, grated