LOUIS SE WORS EN GROENTE POT
2 rooi uie
2 teelepels knoffel
2 eetlepels olie
½ bakkie sampioene
500 g boerewors in happie grote
500 g skaapwors in happie grote
4 middelslag wortels in ringe gesny
4 murgpampoentjies heel
8 patty pans
8 klein aartappels
Handvol Rosa tamaties
Braai ui en knoffel in olie tot sag. Voeg wors by en braai tot effe bruin. Voeg sampioene en aartappels by. Voeg bietjie water by en laat prut vir 20 min. Voeg dan pampoentjies en tamaties by. As sous te dun is maak dikker met bietjie maizena. Laat prut tot aartappels sag raak. Bedien saam met rys.

Foto en resep deur Louis Klopper

MATHILDA SE HOENDER BIRYANI
Grootmaat
5 kg hoender, porsies kleiner gesny
5 uie
5 kg rys
borrie vir geel kleur
sout
1 kg lensies, opgekook tot sag
paprika
knoffel
lourierblare
bossie gania

Uie knoffel gania gebraai in olie. Eenkant gehou en later by gaar hoender geskep nadat hoender gebraai was in swartpot. Het potjie klaar gemengde speserye gekoop by ‘n spice shop. (rou hoender ingevryf en was oornag in yskas) blokkies aartappel ook gekook saam met hoender. Rys onder in pot dan vleis en bietjie sous en herhaal.

Bron en foto: Mathilda Van Tonder Leslie

SKAAPNEKTJOPS KASSEROL
6 skaapnektjops
250 ml water
75 ml tamatiesous
25 ml Worcestersous
25 ml asyn
5 ml suiker
bietjie koekmeelblom
250 ml pypie macaroni
1 groot ui, gekap
1 koppie gerasperde chedder kaas
sout en peper vir smaak

Spuit die kasserol met met ‘n deksel met spray & cook.
Geur die tjops met sout en peper en rol in die meel.
Plaas die tjops langs mekaar in die kasserol.
Meng die water, Worcestersous, tamatiesous en asyn en gooi oor die tjops.
Strooi dan die suiker oor.
Plaas die deksel op en bak in voor verhitte oond op 180°C vir 60 – 90 minute.
Kook die macaroni en uie saam in soutwater tot macaroni sag is en dreineer en hou dit warm.
Skep macaroni en uie op gaar tjops en strooi kaas oor.
Plaas kasserol terug in oond en bak sonder deksel tot macaroni verbruin.

FOTO – Gideon Louw

CABBAGE AND MINCE PIE
500 gr ground beef
1 stalk celery, minced
2 tablespoon onion, chopped
3-4 cups cabbage, chopped (about 500gr)
2 tablespoon butter
8 small mushrooms, chopped,
Salt, to taste
1/2 teaspoon pepper
Garlic powder, to taste
1 cup chicken broth
3/4 cup heavy cream
1 cup cheddar cheese, shredded
2 eggs, beaten

Brown the beef, celery and onion in a very large nonstick skillet; drain the fat. Add the cabbage and butter; cook until the cabbage starts to wilt. Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly. Season with pepper, salt and garlic powder to taste. Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn’t boil over or evaporate completely. Stir in the cheese, then the beaten eggs. Pour into a greased 10-inch pie plate. Bake at 180 degrees C for 25-30 minutes until set.

Ek het ook my eie twist bygesit. Het chips (Woolies se roast chicken chips) en bietjie kaas bo-op gesit voor dit oond toe is.

Foto en resep geplaas deur Wian Swart

HOENDER EN SAMPIOENE IN BROCCOLI EN BLOMKOOL SOUS
Resep vir 2 mense….Indien 3 as jy nie baie eet nie.
1 ui
2 tot 3 Hoender fillete in blokkies gesny
10 los groen bone
1/2 Broccoli
1/2 Blomkool
4 bruin sampione
2 eetlepels olie
1 telepel knoffel
250ml room
Sout en Peper
En 500gr pasta jou keuse

Braai ui en garlic in olie voeg hoender blokkies by braai tot bruin…..Kook broccoli en cauliflower en bone tot gaar , voeg by hoender. Gooi room by en sout en peper tot jou eie smaak. Kook pasta en bon apetite.

Photo and recipe posted by Cecil Best

MONGOLIAN BEEF STIRFRY
With winter upon us we seek comfort foods to warm up after a hard day at work….. coming home to this dish makes a dreary day a memory 💟
♡ ~ MONGOLIAN BEEF STIRFRY ~ ♡
Beef Marinade:
500 gr Beef sliced across the grain
1 Tablespoons cooking white vinegar
1 teaspoon dark soy sauce
1 1/2 – 2 Tablespoon corn starch
1 tspn white pepper
1 tspn chilli flakes
1 tspn lemon pepper
Veggies:
Sliced onion
Green onion cut into pieces 3/4 to 1 inch in length
Chili peppers cut into slices
1/ 4 teaspoon chopped garlic
1/4 teaspoon grated ginger
NB: tweaked my recipe a bit here… i went with ready bought stir fry veggies, pineapple cubes & variety pack sprouts.
Tasted incredibly fresh & DELICIOUS!!!
Thickening Slurry:
1 1/2 – 2 Tablespoon corn starch
3 Tablespoon Water
For Sauce:
1/4 cup chicken stock
1/2 teaspoon sesame oil
1 teaspoon dark soy sauce
1 Tablespoon oyster sauce
1 teaspoon raw sugar
First marinade beef with vinegar, dark soy sauce and corn starch.
Let marinade for 15 to 30 minutes.
Make slurry 1 Tablespoon water and 1/2 Tablespoon corn starch.
Make sauce, add all sauce ingredients, mix and sit aside.
When the pan is hot add oil then beef.
Cook until meat is 75 to 80% done,
remove from pan.
Cook onion, spring onion and chili.
Add VEGETABLES now….
When they are almost done add sauce.
When sauce starts to boil return the beef to pan. Add slurry and mix until sauce is thick. Turn off heat and remove from pan.
SERVE IMMEDIATELY 😘
SERVING SUGGESTIONS:
RICE or NOODLES

Photo and recipe posted by Leyla Randera

ONE POT PASTA

Ingredients

Spaghetti
Fine sliced onions
Garlic
Tomatoes
Veggies
Sliced Frankfurerts

Put spaghetti in pan. Sprinkle 2 teaspoon of salt, 1 teaspoon of pepper, grated some blue cheese over. Pour 3 cups of boiling water over. As the water start to boil, slightly split the spaghetti and keep on stirring until spaghetti is cooked. Serve with grated parmesan cheese.

Photo and recipe:  Elda Tigar‎

SUMI SE VISVINGERS
1 pak 24 visvingers
1 blikkie tamatie en uie of boerie relish, gewoon of met rissie of met knoffel
1 potjie redelike slap witsous ongeveer 500 ml of meer
½ bakkie sampioene, gekerf (optioneel)

Maak jou gewone witsous.
Skep ‘n lagie onder in jou vierkantige brood pan.
Plaas ry visvingers op witsous, skep nou van die tamaties op die visvingers en dan weer lagie witsous.
Herhaal tot alles klaar is – it’s up to you hoeveel jy wil maak.
As jy ‘n ander smaak wil hë, braai jou sampioene tot sag en meng die blikkie tamatie daar deur.
Pak dan lae soos hier bo, rasper kaas oor en bak by 180ºC vir so 30 min.
Foto en resep deur Somarié Muller

EASY LAMB ROAST
This recipe for tender and succulent lamb roast is effortless to make.

800 g pkt frozen oven-roast potatoes
250 g frozen baby carrots
olive oil spray
8 lamb cutlets (untrimmed)
2 tbsp mint sauce
1 tbsp fresh rosemary sprigs
250 g frozen green beans

Preheat oven to 220°C or 200°C fan. Arrange potatoes and carrots in a baking dish. Spray with oil and bake for 20 mins. Reduce heat to 200°C or 180°C fan.
Sear cutlets in batches, in a hot non-stick frying pan, until just brown on each side. Arrange over vegetables and brush with mint sauce. Scatter rosemary sprigs over dish.
Return to oven for 10 mins to cook the meat. Serve with green beans, cooked according to packet directions.
PHOTO: Melissa Ann Vermeulen‎

ADRIAN SE TUNA EN MIELIE QUICHE
1 fyngekapte ui
2 blikkies Tuna in water, gedreineer
1 blikkie geroomde mielies
Sout en peper na smaak
125ml gerasperde kaas
2 eierwitte
3 eetlepels gladde maaskaas
Indien jy ‘n beskuitjie kors wil gebruik, meng ongeveer 100g fyngemaakte kaasbeskuitjies met 3 eetlepels gesmeltde botter en druk dit onder in jou quiche bak vas, of gebruik enige kors van jou keuse.
Braai die uie in ‘n bietjie botter tot sag en roer die tuna en mielies daardeur. Geur met sout en peper en roer helfte van die gerasperde kaas by. Skep die mengsel bo-op jou kors. Meng die geklitste eierwitte met die maaskaas en giet oor die vulsel. Strooi die res van die kaas bo-oor en bak vir 25 – 30 minute by 180ºC.
Bron: Adrian Olivier
Foto: Adam Cloete
2 de foto:  Elna Erasmus – Ek het vanaand Adrian se Tuna en mielie quiche gemaak. Dit is voorwaar ‘n treffer.