ROMERIGE BOTTERSKORSIE LASAGNE
Bestanddele:
Vir die vleismengsel:
500g maalvleis
1 fyngekapte ui
2 teelepels fyn knoffel
250g gekapte sampioene
1 blikkie gekapte tamaties
2 teelepels droë oreganum
2 teelepels cuminpoeier
sout en peper na smaak
Vir die botterskorsie sous:
2 klein botterskorsies in blokkies gesny en sag gekook
125ml room
125ml gladde maaskaas
2 eetlepels meel
1 eier
handvol gerasperde Cheddarkaas om bo-oor te strooi

Metode:
Braai die gekapte ui in bietjie botter of olie tot sag en voeg die knoffel by. Braai die knoffel vir ongeveer een minuut en voeg die vleis by. Braai die vleis saam met die uie tot goed bruin en voeg die blikkie gekapte tamaties en bietjie water by. Geur met sout en peper, cumin en oreganum en prut tot meeste van die vloeistof verdwyn het. Braai intussen die sampioene in bietjie olie tot net gaar en voeg dit aan die einde by die vleis. Meng goed deurmekaar.
Maak die botterskorsies fyn en roer die meel deeglik daardeur. Plaas op ‘n lae hitte en roer die maaskaas daardeur dat dit goed deurgemeng is. Voeg die room by en roer tot ‘n sagte romerige tekstuur. Haal van die hitte af en roer die ligte geklitste eier daarby.
Spuit ‘n oondbak met nie-klewende sprei en smeer ‘n dun lagie botterskorsie room op die bodem. Plaas ‘n laag lasagne velle bo-op dit en smeer ‘n laag botterskorsie bo-oor. Skep dan ‘n laag vleismengsel en herhaal met lasagne velle, botterskorsie en vleis. Herhaal tot al die bestanddele opgebruik is maar eindig met ‘n laag botterskorsie en sprinkel ‘n laag Cheddarkaas daaroor. Bak by 180ºC vir 30 minute.
NOTA: Ek het vars lasagne velle gebruik van hierdie resep
http://www.foodloversrecipes.com/2015/06/vars-lasagne-velle/
en dit het vir my vier lae gegee.
Bron en Foto: Adam Cloete.

CHICKEN BIRYANI WITH RAW RICE
Ingredients
10 pieces of Chicken
2 onions peeled and chopped into thin slices
2 tablespoons of pure butter
3 tablespoons of oil
3 cardamom pods
3 cinnamon sticks
1 bay leaf
Some curry leaves
1 teaspoon of cumin seeds
3 tablespoons of garlic and ginger
1 teaspoon of turmeric
2 tablespoons of breyani masala
2 teaspoons of red chili powder
2 teaspoons of garam masala
1 cup of semi cooked lentils
2&1/2 cups of raw basmati rice
Some fresh coriander
5 potatoes peeled , cubed and deep fried in some oil until golden

Method
Heat the oil with the butter and add your onions and whole spices …fry onions until brown . Add your chicken and remaining spices and salt and cook and stir for a few minutes adding a dash of water to prevent spices from burning . Next add your raw rice , lentils and about 3 cups of hot water and cook with the lid on , medium heat for about 35-40 minutes . Next add coriander and potatoes , give one stir …close with lid and simmer on low heat for 20 minutes .
Delicious
Recipe and photo: Amanda Conradie

NADIA SE VINNIGE AARTAPPEL GEBAK
Ek het nou nie ‘n foto nie, maar wil graag my aartappel dis resep deel. Dis sommer maar net ‘n gereg wat ek uit my kop uit maak en dis nou ‘n gunsteling in die huis.
4 – 6 aartappels
spek
sampioene
hoender fillette
250 ml room
ui
knoffel
paprika
sout, peper en speserye na smaak

Sny al die bestanddele op in blokkies van jou keuse.
Skil die aartappels en kook tot half gaar.
Braai die uie, knoffel, spek, hoender, papkrika en sampioene saam.
Sny die aartappels in blokkies en braai saam die ander bestanddele.
Gooi die room bo oor en meng mooi deur.
Sit dit dan in die oond en bak vir so 20-30 minute by 180°C.
Ek hou daarvan om gewoonlik room met ‘n geur te gebruik. Hier in Finland het ons baie verskillende rome om van te kies. Vir die resep het ek ‘n kerrie room gebruik. Natuurlik kan jy ook enige ander bestanddele byvoeg en maak en breek soos jy lus het.
RESEP: Nadia Thölix

KERRIE HOENDER EN AARTAPPELS MET WORS
Braai 2 uie in olie tot bruin.
Voeg die volgende by:
20 ml matige kerriepoeier
20 ml suiker
25 ml bisto
25 ml suurlemoen sap
350 ml water
2 ml sout
klein bietjie tamatiesous
klein bietjie chutney
Worcestersous, bietjie
1 blokkie beef aftreksel
12 hoender boudjies
4 groot aartappels, in blokke gesny
ongeveer 300 g wors, in klein stukkies gesny
Kook alles saam, as sous te dik is gooi bietjie water by en spices. Sit hoender in ‘n oondpan met wors. Ons het die aartappels eers bietjie gekook, sit dan by hoender en gooi dan die sous oor en bak tot gaar by 180 grade C.
Dit was baie lekker die geheim is die sous moet eers kook.

Foto en resep:  Natashia Klopper van Tonder

ROSEMARY LAMB TOMATO STEW
1 kg lamb, cut up into bite sizes (I used meat from a leg of lamb)
1 large onion, roughly chopped
3 tablespoons chopped garlic
1 cup oil
6 – 8 potatoes, peeled and cut in bite sizes
bunch of fresh rosemary
1 tin of peeled and cut tomatoes
4 tablespoons tomato paste, mixed with 2 cups of water
salt and black pepper, to taste
2 tablespoons coriander seeds, finely grind
3 tablespoons brown sugar
2 tablespoons Worcester hot sauce

Add half cup of oil in a large pot or as I did a wok.
Fry the meat together with a some rosemary on high heat for ten minutes then add 1 cup of water turn down the heat.
Add the potatoes to the meat and let this simmer for another 30 minutes on medium heat.
In between check if you have enough water to cover the meat and potatoes.

For the sauce:
In a medium pot, add the rest of the oil, and fry the onions.
Add garlic and coriander seeds fry for another 5 min or more until golden brown.
Add tin of tomatoes and lower the hear.
Add the tomato paste, rest of the rosemary, Worcestershire sauce, sugar and simmer for another 10 minutes.

When meat is tender add the sauce, salt and black pepper and simmer for another 10 minutes on medium heat.
Serve with white rice.
Source and photo: Shan T Russ

ONE-PAN CHEESY CHICKEN BROCCOLI AND RICE
Yield: 4-6 servings
Ingredients
3 tablespoons extra virgin olive oil
1/2 medium yellow onion, diced finely
1 pound boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 teaspoon of kosher salt and freshly ground pepper to taste
1 cup uncooked extra long grain white rice
2 1/2 cups broccoli florets, cut into bite sized pieces
2 1/2 cups of low-sodium chicken broth
2 cups shredded extra sharp cheddar cheese
Instructions
In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
Once onions soften, increase the heat to medium high and add chicken to the pan.
Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
Add the uncooked rice in the olive oil and saute it for a couple of minutes.
Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
Cook chicken and rice mixture covered for about 12 minutes.
Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
Remove from heat and stir in half a cup of cheese.
Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Notes
You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.

Recipe posted by Charmaine Timmerman
Photo:  Lisinda Blaauw

BEEF AND PUMPKIN SHEPARDS PIE
Serves: 6
Weight Watchers per serve: 9pp
1 kg | 2lbs butternut or kent pumpkin, washed, peeled seeded and cubed (I usually use ½ a kent pumpkin)
3 large potatoes, washed, peeled and cubed
2 tablespoons reduced fat butter/spread of choice
1 tablespoon olive oil
1 onion, chopped
2 medium carrots, peeled and chopped
½ red capsicum/bell pepper, seeded and chopped
3 garlic cloves, minced (or 3 teaspoons minced garlic)
500 g | 1 lbs ground/mince extra lean beef
2 ripe tomatoes, diced
¾ cup frozen peas
salt to season
2 tablespoons vegetable stock (I use Vegeta)
2 tablespoons gravy powder, whisked in ¼ cup boiling water (until free of lumps): or you can substitute the gravy powder with cornflour/corn starch.
4 cups baby spinach leaves, washed
2 tablespoons chopped flat-leaf parsley
½ cup finely grated parmesan cheese
Preheat oven to 200ºC | 400ºF. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
Meanwhile, heat oil in a separate large pan over medium – high heat. Add onion, carrots and capsicum, and cook stirring for about 5 – 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
Sprinkle evenly with parmesan cheese.
Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).

Photo and recipe posted by Adam Cloete

TANYA SE HOENDER NOEDEL GEREG
Aandete. Heel hoender gaar gekook en toe ontbeen en fyngesny. Tamatie en uie lekker gebraai en toe n pakkie soppoeier aangemaak met water en goeie blerts sweet chilli sous bygegooi. Gekook tot dik. Noedels gaar gekook. En toe als saam gemeng. Het nie kaas nie, anders het ek dit in oondbak geskep, dik kaas gestrooi en bietjie in oond gebak

Resep en foto:  Tanya Smith

Jeanne Blignaut Tanya – ek het vanaand omtrent dieselfde gemaak. Ook fyn hoender met pasta – spinasie deurgeroer en toe ook gemeng met n bottle Ina Paarman Creamy Cheese Sauce. Kaas bo oor gerasper met broodkrummels bo-op dit en in die oond gebak. Ek het dit al n paar keer gemaak – baie lekker! Ek spice die hoender goed, dan is dit heel yummy smile emoticon

QUICK AND EASY TUNA PASTA BAKE ALA SHAN

Ingredients:
1 tin of shredded tuna
250g or Pasta of your choice
1 large onion roughly chopped
3 tablespoons oil
50g butter
2 tablespoons flour
500ml milk
3 tablespoons tomato puree
1 cup grated parmesan cheese
1 cup grated gouda or cheddar cheese
Some fresh thyme (optional)
Salt and pepper

Method:
Boil the pasta and let it cool down
Fry the onions with oil in a pan till brown
Now for the white sauce..
Melt the butter in a deep pot
Only when butter is melted then you may add the flour, stirring all the time
When flour is dissolved add the milk (make sure you have no lumps in the butter flour mixture) keep stirring for about 3-5 minutes
Add tomato puree and stir for another minute or so
Add the parmesan cheese not forgetting to continue stirring
Add salt pepper and thyme
Add the drained tin of shredded tuna and mix
Then add the cooked pasta and mix everything thorough through
Place the pasta mixture in an oven proof dish
Sprinkle with Gouda/cheddar
Bake for 20 minutes on 150°C

Recipe and photo: Shan T Russ

Picture no 2:
Shan T Russ
That’s the one yes, this time I just added some mix coloured peppers, left out the tomato puree and garnished it with spring onions that’s all

EASY MAC AND CHEESE MUFFINS

“This takes a fun approach to the traditional mac and cheese recipe. Kids can eat it like a muffin and with their hands, making it a new mac and cheese experience!”

Ingredients
makes 12 servings
2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

PREP: 15 mins
COOK: 40 mins
READY IN: 55 mins
Directions
Preheat the oven to 350°F (175°C). 
Grease a muffin tin with nonstick cooking spray. 
In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Photo and recipe posted by Charmaine Timmerman

Ek het Saterdag oggend gou hierdie vir my kinders gemaak. Hulle het die helfte op geëet voor hul sport wedstryd en die res daarna. Hulle het vandag al weer gevra wanneer maak ek dit weer.
My notas by hierdie resep:
– Ek het 2 eiers gebruik i.p.v. 1.
– Het dit net 22 min gebak en nie 30min soos resep aanbeveel.
– Ek het nie ou brood gehad nie maar 2 snye vars brood gevat en dit gerooster en dit dan met die halwe teelepel sout en 2 teelepels olyfolie gemeng. (Kinders het veral van die brood krummels gehou wat baie lekker krokant was.)