PETRO’S FRIED CABBAGE
Recipe altered and posted by Petro Borchard
Photo: Petro Borchard
FOOD LOVERS RECIPES

450 g bacon, finely chopped
1 medium onion, chopped
1 kg cabbage, finely diced
¼ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
(I added a bit of cumin)

Fry bacon until crisp and well browned.
Drain and set aside.
Add chopped onion to the bacon grease and stir until translucent. (I just added a bit of butter)
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
Add the crumbled bacon bits and cover.
Cook over low heat until cabbage is tender.

PETRO’S STUFFED POTATOES
Wash 8 large potatoes well and prick the skin all over with a fork .
Brush the potatoes with a little olive oil , arrange the on a baking tray and bake in a preheated oven at 200 ºC for 1 hour until crispy outside and soft inside .
Remove from the oven and slice in half with a sharp knife .
Hollow out the halves and spoon the cooked potato into a mixing bowl .
Fry 2 leeks in a large knob of butter and stir this together with
10 ml mustard powder
3 ml chilli powder
1 chopped chille
200 g chopped ham
about 60 ml sour cream
Remember to add salt and pepper  to taste.
Now spoon the mixure back into the hollowed- out potato skins and sprinkle a little cheddar cheese on top . Bake for a further 15-20 minutes until golden brown and cooked through .
Serve as a light meal with a fresh salad.

Recipe and photo: Petro van Genderen

CHEESY POTATO CAKES

1 kg potatoes , peeled and chopped
pinch nutmeg
10 g chives , chopped
2 med eggs , beaten
180 g cheddar cheese , grated
salt and pepper
100 g bread crumbs
25 g butter
1 Tbsp sunflower , oil for frying
Boil the potatoes . Drain well … tip into a bowl and mash . Add the nutmeg , chives , eggs and cheese . Season with salt and peper . Mix everything together until combined . Divede the mixture into 8 portains and shape into cakes . Coat in breadcrumbs .Put on a plate and chill . Put butter and oil in a frying pan . Heat until the butter melts and when the foaming add half the cakes . Fry until golden then turn over and fry the other side .

Source and photo: Petro Van Genderen

JOHAN SE “TRIPPLE FRIED” AARTAPPELTJIES

Die aartappels word geskil en in blokkies omtrent 3 x 3cm gesny, dan slaap hulle oornag in water in die yskas. Voor hulle gediepbraai word dreineer jy eers die water goed af en braai 20 minute (olie omtrent 140grade), laat afkoel en braai weer 10 minute. Laatweer afkoel en braai dan so 5 minute in olie van 180 grade. Maar ek dink ons speserye het ook baie met die smaak te doen. Jy kan ook sout en asyn of enige ander lekker speserye gebruik.

RESEP:  Johan Smal

PETRO SE FRIKKADELLE MET ROOIKOOL
Gisteraand se ete frikkadelle, rooikool en kapokaartappels.
FRIKKADELLE:
500 g beef mince
1 snytjie brood in bietjie melk geweek
vars pietersielie, opgesny
1 ui, geskil en fyn gerasper
knyppie nutmeg
1 eier
sout en pepper na smaak

Meng alles saam vorm bolletjies en bak in olie tot mooi bruin aan albei kante.

ROOIKOOL:
1 rooikool, opgesny en afgespoel
2 of meer appels geskil en in blokkies gesny, ek gebruik enige appel
donker bruin suiker na smaak
bietjie kaneel
± 15 ml of bietjie meer bruin asyn
groot klont botter
sout en pepper na smaak (ek gebruik wit pepper)

Gebruik geen water behalwe water wat agterbly na afgespoel het, bring tot kook, dan na stadige hitte en kook tot sag.
Bedien op heerlike kapokaartappels.

Resep en foto:  Petro van Genderen

ALOMBEKENDE AARTAPPEL GEREG
Die alombekende aartappel gereg bly darem maar net ‘n wenner. Ek weet daar is legio variasies, maar vandag het ek sommer net die eenvoudige een gemaak.
Kook 6 aartappel tot net begin sag word, trek die skille af en sny in lekker dikkerige skywe, pak 3 aartappels onder in die bak, sny genoeg sampioene oor die aartappels, gooi songedroogte uie (of fyngekerfte vars uie) oor, meng 1 pk wit uie sop poeier met 250ml room en gooi oor die aartappels, pak die ander drie aartappels se skywe bo-oor, gooi bietjie pietersielie oor, druk die boonste aartappels so effens in die room in en bak in die oond by 170 grade C tot die room lekker deur alles gekook het en die kleur mooi verbruin het bo-op. Heerlik saam met enige braai vleis of boudvleis.

FOTO EN RESEP:  Rina Kleinhans

T’LANA’s CHICKEN, BACON, PATTYPANS AND ONION YUM

Feed 3 adults
1x Big onion
4x chicken fillets
Pack of strip bacon
1x veggie stock(knorr)
8 x big pattypans
Spaghetti

Method:
I chopped half the onion in small blocks and 5 strips of bacon then I put that in pan with a tbsp of butter and simmered untill soft.
Chicken fillets I fried in pan until light brown I then made stock and let chicken fillet simmer until cooked.
I use some of the bacon strips to wrap around the cooked chicken. The extra bacon I fry until crispy.
Last half of onion I cut in long strips and in butter fried a little soft but still crispy.
Pattypans was placed in veggie stock and cooked till soft.
Cook some spaghetti.
Dish up and enjoy.

Source and Photo: T’Lana De Bruin

CHICKEN CHAKALAKA FILLED BUTTERNUT

Half and deseed butternuts.
Steam until soft.
Cube chicken breasts, marinade in some soya sauce and a dash of sesame or olive oil.
Fry in pan until cooked.
Sprinkle some salt and pepper to taste.
Mix in a can of mild and spicy chakalaka and stir through.
In a bowl, mix a cup of mayo, crushes garlic powder and freshly chopped parsley.
Combine with chicken and chakalaka and heat through for five minutes.
Fill butternuts with mixture and enjoy

RECIPE AND PHOTO: Charleen Nieuwenhuizen‎

OKRA IDEAS

Paul Snyman: Ek braai n bietjie opgekapte wors saam met uie,sny dan klein eier vrug blokkies voeg by met gekapte tamatie voeg sout en peper by kook so n rukkie voeg nou jou okra by en prut tot gaar. Ek voeg kerrie by die wors en uie maar kan uitgelos word.
Maak bietjie stock om by te voeg

Faye Abrahams: Okra- wash and dry well. cut into rings and deep fry until stickyness is gone. Remove and drain on kitchen towel. Fry chopped onions till golden brown, add 1/2 cup chopped tomatoes, salt to taste, 1/2 tsp tumeric , 1tsp garlic and chilli to taste, cook through and add the fried okra. cook for a few minutes more and serve with roti or naan

Lily White I cut mine length ways in 4 then I dip it in a batter made from 1 cup flour, 1 beaten egg, 1 teaspoon baking powder, salt and pepper to taste. Add a bit of milk into your batter. It must not be too runny it must stay on your okra. Fry in oil as for samosas

Photo: Faye Abrahams

PATATS MET GEMMER KOEKIES EN MALVALEKKERS

2 pakkies gemmer koekies
1 pakkie patats
1 pakkie malvalekkers

Eerstens kook die patats.
Terwyl die patats kook, verkrummel die gemmer koekies.
Wanneer patats af gekoel het, maak fyn.
In ‘n oondvaste bak begin jy met die eerste laag gemmerkoekies, dan ‘n laag patats en dan weer ‘n laag gemmerkoekies en die vierde laag patats.
Sodra jy klaar is met die gemmerkoekies en die patats, pak jy die malva lekkers bo-oor.
Sit in die oond teen 160 – 180°C totdat die malvalekkers gesmelt is.
Haal uit en geniet.
Bron en foto: Yolandie Diedericks