ONE POT CHICKEN, RICE AND VEGETABLES
For lunch today, I didn’t feel like doing chicken, rice and veggies separately, so I decided to try something different and it was sooo yummy.
1 Large onion
6 skinless chicken breasts
1 Teaspoon crushed garlic
1.7 liter of boiling water
2 cups jasmine rice
squirt of lemon juice
2 cubes of chicken stock
5 ml salt
2 ml pepper
2 ml dried parsley
half a head of broccoli
half a head of cauliflower
1 mielie
100 ml chutney

On high heat, fry peeled and chopped onion until brownish.
Add cut up chicken and season with some salt, pepper and parsley.
Once chicken is brownish and cooked, add a teaspoon of crushed garlic. I add the garlic last because I don’t like burnt garlic.
Let that all fry together for 2 minutes and add a squirt of lemon juice.
I boiled the kettle and added a full kettle of 1.7 litres of water. As soon as it was boiling again in the pot, I added 2 cubes of chicken stock. Let the stock boil a little and added 2 cups of jasmine rice.
I am sure any rice will be fine but we only eat jasmine rice.
Reduced heat and let it boil together for about 15 – 20 minutes for rice to cook.
I then added the cut up broccoli and cauliflower.
I had a left over mielie from Thursday night, so cut that up quick and chucked it all together in the pot.
Covered the pot and let it all boil, stirring every few minutes until veggies were soft.
Opened the pot to reduce excess water by letting it still cook.
Turned heat off, added chutney and a little more salt and mixed it in.
IT IS DEVINE AND VERY TASTY!
The kids love it and took me less than an hour to make, with minimal dishes.
This made a huge pot.
NOTE: I would have liked to have added carrots too, but didn’t have and didn’t feel like going to the shop today.
Photo and recipe: Leanne Rossouw

CABBAGE AND MEATBALLS
1 cabbage shredded, not too thick or too thin
1 tin of tomato and onion relish
1 – 2 teaspoons sugar
oil
a sprinkle of nutmeg
For Meatballs, mix together:
500 g mince
2 Weetbix, dry and crushed or dry oats
2 eggs
pepper
steak and chops spice
½ teaspoon crushed garlic
parsley
Roll meat mixture small bite size balls.
Fry in frying pan until done and browned.
Remove from pan.
Add shredded cabbage to the frying pan and fry.
Keep frying until soft but not over-cooked.
Must still have a little crunch to it.
Replace meatballs into the frying pan with the fried cabbage.
Add the tin of tomato and onion relish to the cabbage and meat balls.
Add the sugar.
Add extra pepper, steak and chops spice to your own taste.
Simmer for a few minutes.
Serve on rice.
Photo: Caroline du Plessis

MEISIE SE HERDERSPASTEI
Maak solank jou kapokaartappels voor die tyd.
6 aartappels in blokkies gesny tot sag en gooi water af.
Margarien en sout by gaar aartappels en melk en druk fyn en roer goed deur.
Hou jou kapokaartappels eenkant.

2 medium opgekapte ui, fyngekap
1 groen soetrissie, fyngekap
1 wortel, fyngekap
1 aartappel, in klein blokkies gesny
500 g maalvleis
1 eetlepel braaivleis speserye
2 eetlepels seesout
½ koppie blatjang

Braai uie en soetrissie tot sag .
Voeg maalvleis by uie mengsel en voeg ook die aartapppelblokkies en wortel by, voeg res van bestanddele by en 1 koppie water en kook oor matig hitte tot wortel en aartappel sag is.
Pak vleis mengsel in bak skep kapokaartappels bo op, krap mooi met vurk en verf met eier.
Ek het kaas oorgestrooi, soos op die foto.
Bak vir 30 min. by 180ºC vooraf verhitte oond tot kapokaartappels ligbruin is.
Resep en foto: Meisie van der Colff

GEURIGE HOENDER MACARONI
4 hoender borsies gekook tot sag en fyn gesny, of klaar gaar hoender
2 koppies macaroni gekook soos op die aanwysing en die water afgegooi
15 ml olie
1 ui, fyngekap
½ groen soetrissie, fyngekap
15 ml kerrie poeier, medium werk goed, maar as julle van sterkte hou, pas aan
2 koppies botterskorsie blokkies, sny die blokkies maar klein
½ bossie spinasie, gewas en fyngekap
¾ koppie kookwater
1 Hoender “stock” blokkie
Opsioneel: gerasperde kaas

Berei die hoender en macaroni voor en plaas eenkant.
In bietjie olie braai die uie en green pepper net tot sag.
Sit die kerriepoeier by en braai ‘n rukkie terwyl jy heeltyd roer.
Los die sous blokkie op in die kookwater.
Sit nou die botterskorsie, spinasie, en souswater by die uie mengsels in die pot en laat stadig kook vir 20 min tot die groente sag is, roer af en toe.
Wanneer die groente sag is, haal van die plaat af, meng nou jou hoender en macaroni in, meng goed deur en laat alles net goed warm word deur dit nog ‘n rukkie op ‘n lae plaat te sit.
OPSIES
Maak genoeg witsous, meng dit deur jou mengsel, skep in ‘n oondbak, strooi gerasperde kaas oor en bak vir 30 min by 180º C.
OF
Meng net lekker baie gerasperde kaas, sommer Cheddar en Parmazan saam en gooi lekker dik bo-oor en sit in die oond tot kaas gesmelt het en alles mooi verkleur het by 180º C.

Foto: Marika Tegmann – ek het Cheddar en Parmazan saam gerasper en ook witsous gemaak vir hierdie foto.

ROMERIGE TAMATIE, FRIKKADELLE EN RYS GEBAK
Jy kan jou eie frikkadelle resep gebruik, maar hier is hoe ek myne gemaak het.
500 g maalvleis
¼ koppie fyngekapte ui
1 pakkie bruin uie sop poeier
2 eetlepels mayonnaise
sout en peper na smaak
¾ koppie ongekookte lang korrel rys
1 koppie melk
1 blikkie room van tamatiesop of 1 pakkie room van tamatiesop poeier gemeng in 300 ml water
1 blikkie gekapte tamaties

Meng die maalvleis, uie, bruin uie sop poeier, mayonnaise, sout en peper goed en vorm ongeveer 12 frikkadelle. (Hou in gedagte dat die soppoeier reeds sout in het) Rangskik die frikkadelle in ‘n oondbak wat met ‘n nie-kleefmiddel gespuit is. Meng al die ander bestanddele en giet dit oor die frikkadelle. Geur met sout en peper, maar hou weer in gedagte dat die sop reeds gegeur is. Maak styf toe met foelie of plaas die bak se deksel op. Bak by 180ºC vir 1 ½ uur of tot die rys sag is. Laat staan 10 minute voor opdiening.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete

SHAKSHUKA
Shakshuka is a delicious Middle Eastern egg dish made on the stovetop. It is a dish of eggs poached in a sauce of tomatoes, chili, peppers, and onions, commonly spiced with cumin, paprika and cayenne pepper.
1 tablespoon olive oil
1 onion, peeled and diced
1 clove garlic, minced
1 cm knob of ginger chopped
1 red bell pepper, seeded and chopped
1 ripe diced tomato
1 can whole tomatoes (we used home made)
1 small green chilli copped with seeds
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoons mustard seeds
1 teaspoon curry powder
pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
pinch of sugar/ sweetener (optional, to taste)
palt and pepper, to taste
4 eggs
½ tablespoon fresh chopped coriander leaves (optional, for garnish)

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic, ginger, chilli and pepper,continue to sauté till mixture is fragrant. Mix in mustard seeds, cumin and curry powder, fry for +-2 minutes or till fragrant.
Add tomatoes to pan, stir until blended. Add sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or you can add cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for +-7 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Garnish with the chopped coriander leaves, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.

Recipe: Amanda Conradie
Photo: Elize de Kock

CHEESY SOUR CREAM RICE BAKE
500 g ground beef
1 medium onion, finely chopped
425 g canned tomato puree
1 ½ cups long grain, white rice
3 cups water (or beef broth)
1 cup cottage cheese
½ cup sour cream
1 cup cheddar cheese, shredded
salt and pepper, to taste

Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low, and cover the pan.
Cook for 15-18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for 5 minutes.
While the rice is cooking, brown the ground beef with the onions, in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato puree to the meat in the pan.
Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste.
Place half of the rice on the bottom of a baking dish. Top with half of the meat and tomato mixture. Sprinkle on half of the cheese. Repeat the layers.
Bake at 180ºC for 10 to 15 minutes or until the cheese is melted.
Serve hot.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete

QUESADILLA PAN GEREG MET PITTIGE MAALVLEIS EN MIELIES
750 g maer bees maalvleis
4 eetlepels Taco speserye (of na smaak) *Cape Herb and Spice se eksotiese reeks
1 blikkie mieliepitte
2 groot knoffeltoontjies, fyn gerasper
2 uie, grof gekap
1 groot groen peper, in blokkies gesny
8 tortillas
1 koppie gerasperde Mozzarella kaas
2 koppies gerasperde Cheddar kaas
gerookte paprika

Berei twee oondpanne van dieselfde groote as volg:
Spuit een pan aan binnekant met kleefvrye sproei. Spuit die ander pan se bodem en kante aan die buitekant. Ek het die pan wat bo-op die gereg kom met foelie oorgetrek en dit gespuit. Die rede vir die boonste pan is sodat die gereg eweredig gelyk is en ook bo bruin bak met die hitte van die pan.

Sit oond op 230°C. Braai die uie en groen peper in min olie tot sag. Skep uit en hou eenkant. Braai die maalvleis tot mooi bruin en los. Indien daar enige vloeistof in die pan is gooi dit uit. Sit mieliepitte, knoffel en die taco speserye by en braai nog 5 minute. Geen ekstra sout is nodig want die taco speserye het reeds sout by.

Pak die 8 tortillas uit soos per foto in die oondpan wat aan binnekant gespuit is. Skep die vleis mengsel oor die hele bodem van die pan bo-op die tortillas. Sprinkel die uie en groen peper bo-oor. Strooi 1 koppie van die Cheddar kaas oor. Vou die tortillas bo-oor die vulsel en sit die pan wat aan onderkant gespuit is (of met die foelie oorgetrek en gespuit is) bo-op neer en druk liggies af.

Sit die gereg met albei panne so in die voorverhitte oond vir 20-25 minute. Haal uit en verwyder die boonste pan en strooi die Cheddar en mozzarella oor die hele bokant. Sit terug in die warm oond tot die kaas gesmelt het (jy kan dit ook onder die rooster doen vir paar minute). Strooi nou gerookte paprika bo-oor en bedien met suurroom, tamatie salsa, jalapēno en koljander (cilantro) salsa of enige salsa na smaak.

Sny met ‘n skerp gladde lem mes in blokkies en bedien onmiddelik.
Foto: Elsabie Templeton

LEKKER GEBAKTE HOENDER EN NOEDEL GEREG
1 heel hoender
250 g noedels
100 ml mayonnaise
150 g pak Simba chips (enige geur), fyngemaak
400 ml witsous (maak jou eie of maak twee pakkies kits witsouspoeier aan met 400 ml water)
2 eiers

Kook hoender sag en vlok. Kook noedels tot gaar. Meng gaar hoender, noedels, mayonnaise en helfte van chips.
Skep in oondbak.
Klits witsous en eiers saam en giet oor hoender in oondbak. Sprinkel res van chips oor. Bak vir 30 minute by 180ºC.
Resep geplaas deur RuaanEmmarentia Bolton
Foto: RuaanEmmarentia Bolton

MEATBALLS WITH SLICED POTATO OVEN DISH
3 large potatoes
750 g beef mince
1 tbsp paprika
1 onion
250 ml bechamel white sauce **
100 g grated Mozzarella
parsley
salt and pepper

In a bowl, mix the mince with chopped onion, chopped parsley, salt and pepper.
Peel and cook the potatoes in salt water, and place slices of potato in a pie dish.
Form meatballs from the mince and place one on each potato slice.
Add more slices of potato between the meatballs, and pour the bechamel white sauce over the meatballs.
Sprinkle with grated mozzarella and bake for 15 – 20 minutes at 200 degrees C.
Photo: Sharon Viljoen – ( 1 k sous is heeltemal genoeg. Ek het myne thermo gebak en omrede ek my balle groot gemaak het, het ek dit vir 40 min gebak. Niks het gebrand nie, was 100% reg.
**
http://www.foodloversrecipes.com/2017/09/witsous-gemaak-met-koekmeel/