AARTAPPELFRITTATA
4 aartappels, geskil, in blokkies of skywe gesny en in soutwater gekook tot net sag.
Braai uie, groenrissie en knoffel.
Voeg by waarvan jy hou – spek, ham, hoender, sampioene, tamatie ens.
Geur na smaak.
Meng aartappels by.
Klits 3 tot 5 eiers en bietjie melk, giet oor, en maak oor medium hitte gaar tot eiermengsel begin set onder in die pan.
Strooi kaas oor.
Rooster in die oond onder boonste element tot eier gestol en kaas gesmelt het.
Foto: Martie Erasmus

SPUR RECIPES
PREGO STEAK ROLL
30 ml (2 tablespoons) olive oil
250 g (about 4) beef slices from roast
1 medium onion, thickly sliced
15 ml (1 tablespoon) fresh lemon juice
125 ml (0.5 cup) Spur Peri-Peri Sauce or Spur Durky Sauce
Spur Seasoning Salt to taste
Freshly ground black pepper to taste
10 ml (2 teaspoons) cake flour to thicken
4 Portuguese rolls

Heat oil in a heavy-based frying pan. Add beef slices and onion and fry lightly for a few minutes.
Add lemon juice, Spur Peri-Peri Sauce, Spur Seasoning Salt and pepper. Simmer for a few minutes. Thicken sauce with a paste of flour and a little water.
Serve beef slices with sauce on Portuguese rolls or any other bread rolls of choice.
Variations
Use any other beef steak of choice and cook from rare.
Cooking Tip
Turn your Prego Roll into a meal fit for a king – top with Brie and Rocket.

SPUR CHEDDAMELT SAUCE
3 tablespoon Butter ghee (Clarified butter)
1 tablespoon Maizena
1 1⁄2 cups milk
1 punnet mushrooms
2 cups cheese (gouda /mozarella mix)
salt
aromat
fine black pepper
crushed black pepper

Braize sliced mushrooms in some butter with fine
black pepper and set aside.
Place ghee (Clarified butter) in saucepan and allow to simmer until
liquid form…
Add Maizena and braize for a few minutes.
Mix spices and milk in a seperate jug and add to
braized maziena.
once sauce begins to thicken, add braized
mushrooms and allow to cook together.
Lastly add cheese and mix well.
The sauce will become very thick at this point,
but let it melt nicely.
Serve over a nice masala steak and potato wedges

SPUR’s BLUE CHEESE SAUCE
1 block blue cheese
1 punnet smooth cream cheese
½ cup plain yogurt
Place in a food processor until smooth, add spice with garlic, salt and white pepper.

SPUR STYLE STEAK
1 kg fillet steak
1 tablespoon red masala
1 teaspoon peri peri spice
1 teaspoon crushed black pepper
1 teaspoon steak and chops spice
1 teaspoon barbecue spice
3 tablespoons Worcester sauce
4 tablespoons tomato sauce
3 tablespoons olive oil
Salt
5 tablespoons spur brill basting sauce
2 tablespoons hickory basting sauce

Marinate steak in all ingredients EXCEPT the Spur Grill basting sauce and Spur hickory basting sauce.
Fry steak in a little butter on a stove top griller according to your taste. I prefer medium rare so I fry for 3-4mins on each side. Once done remove from griller and place into a casserole.
Add sauces and grill in oven for 10mins just before serving. Garnish with parsley.
INFO
Please add less red chillies if you do not like hot food. This is an excellent recipe. Fillet is a very soft meat and should not be overcooked.
Serve with chips or baked potato.

SPUR DURKY SAUCE
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena

Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.

CRUMBED MUSHROOMS
Meng die volgende:
1 koppie koekmeel
1 koppie bruinbrood krummels
1 teelepel sout
4 eiers geklits

Vat knopie sampioene, dompel in geklitsde eiers, haal uit en rol in broodkrummel mengsel.
Braai paar minute in baie warm olie.
Geniet met tartar sousie

NEW SPUR STEAK RECIPE
1 kg Rump fillets (Medium thick)
1 tablespoon Red Masala Paste
1 teaspoon Robertson Barbecue Spice
1 teaspoon Robertson Steak and Chops Spice
1 teaspoon Robertson Meat Tenderiser Spice
1 tablespoon Worstershire Sauce
1 teaspoon brown vinegar
4 tablespoons Spur Hickory Basting Sauce
Salt
Marinade steak and set aside overnight

In a medium heated pan, add steak and cook until steak is cooked all the way through (°̩ prefer med – well, so normally a few minutes on each side +- 4 mins)
Remove steak and move to your serving platter (allow steak to rest)
Using the same pan, pour in all remaining marinade accumulated in your dish

Add the following:
1 tablespoons butter
Additional 2 tablespoons Spur Hickory Sauce
Season with salt and pepper
Allow all to combine and bring up to the heat,
Remove and pour over the warm steak
Ideally served spur style:
Plated individually, alongside fried chips, crisp onion rings with chopped lettuce and tomato slices.

SPUR SPICY NACHAS SUPREME
1 can (8 ounces)(250g) tomato sauce
1 can (4 ounces)(125g) diced green chiles
½ cup chopped green bell pepper
1 green onion, sliced
¼ teaspoon hot pepper sauce
1 bag (10 ounces) tortilla chips
2 cups shredded Cheddar cheese
1 avocado
1 teaspoon lemon juice
½ cup sour cream
Jalapeno pepper slices, optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes. Place tortilla chips in shallow 8 x 10 inch baking dish.
Pour sauce over chips; sprinkle grated cheese over all. Broil nachos 3 minutes or until cheese melts.
Just before serving, seed, peel and mash avocado.
Stir in lemon juice. Spoon avocado mixture and sour cream on hot nachos and top with jalapeno slices. Serve immediately.

HOMEMADE BUFFALO CHICKEN WINGS
Serves 3-4 as a starter
12 chicken wings, cut in half at the joints
fine table salt
oil for deep frying
Wings: Season the wings with salt. Deep fry in oil until golden brown. Remove from oil and drain excess oil on some paper.

BLUE CHEESE SAUCE
125 ml mayonnaise
125 ml sour cream
100 g blue cheese (crumbled)
Blue cheese sauce: Mix all the ingredients together

DURKY SAUCE
140 ml vinegar (white)
350 ml water
1.25 ml chilli powder
2.5 ml tabasco sauce (optional)
10 ml garlic flakes
15 ml onion, diced into small blocks
15ml sugar
5 ml salt
3ml paprika
2.5 ml maizena
Durky sauce: Mix all the ingredients in a pot and bring to the boil. Simmer for 5 minutes. Allow to stand for about an hour so that the garlic flakes can flavour the sauce.

YOLANDE SE GEMENGDE SLAAI MET ‘N KINKEL
2 – 3 hoender borsies
oorskiet bees boud koue vleis
gemengde “fancy” slaai blare
½ geel soetrissie
1 pakkie “snow peas”
1 wortel
2 tamaties
¼ komkommer
½ rooi ui
gerasperde Cheddar Kaas en Persian Marinated Feta (kan enige feta of sagte wit kaas van keuse gebruik)

Hoeveelhede skat ek maar na gelang van hoeveelheid mense.
Sny die hoenderborsies in die helfte deur sodat dit vinniger gaar braai. Gooi lekker hoender of braai speserye en gemaalde peper op borsies en braai in olyf olie vir so 5-7 minute in lekker warm pan. Laat rus en koel af.
Pak slaai blare uit op mooi groot plat opdien bord.
Sny ui, komkommer en soetrissie in ringe, tamatie in wiggies, rasper die wortel en kaas.
Sny die vleis in happie groote repies.
Rangskik al die bogenoemde feestelik op die gemende slaai blare en eindig met die kaas en feta vir afronding – mens eet mos met jou oë.

Slaai Sous:
Meng griekse joghurt en sap van ‘n suurlemoen met italianse kruie, sout en vars gemaalde peper (hoeveelhede na smaak)
Ek sit altyd die slaaisous apart voor – so kan elke persoon oorsit na smaak.
Lekker eet!
Resep en Foto: Yolande Bekker

AVO BALLS
2 avocados, mashed
1 holder of sweet chillie cream cheese
dash of lemon juice
sesame seed
fine biltong

Mix avocado and cream cheese together, add a dash of lemon juice and mix.
Mix the sesame seed and biltong together.
Take a teaspoon of avocado mixture and put in the biltong mixture. Roll carefully, because it is soft.
Place in sealed container and put in refrigerator for at least an hour to set.
Recipe posted by Marian van Deventer
Photo: Marian van Deventer

HOENDER MUFFINS
Foto en resep: Amalia Van Staden
FOOD LOVERS RECIPES
Aandete: hoender muffins met gebraaide uie, mushrooms en eier saam ‘n lekker avokado mengel slaai.
2 hoenderborsies, gaar en gevlok
1 ui, gesny
6 sampioene, gesny
1 koppie kool en wortel, gesny
8 eiers, geklits en gemeng met dieselfde hoeveelheid melk as wat die eiers in die maatbeker is
gerasperde kaas

Braai die uie, sampioene, kool- en wortel saam in bietjie olie en botter met lekker speserye (ek het chakalaka spice bygesit vir ‘n bietjie byt). Meng die gaar hoender by.
Wanneer gaar, skep onder in muffin pannetjie en sit gerasperde kaas bo-op.
Meng eiers met melk en vul muffin kelkies tot bo.
Bak dan in oond by 180°C tot eier gaar is.
Dit het presies vir my 12 muffins gegee.

EXOTIC MUSHROOM RISOTTO
Approx 1 litre of stock (I used mushroom stock, but you can use vegetable or chicken)
2 tablespoons olive oil
a knob of butter
1 large onion, finely chopped
2 cloves of garlic, grated finely
2 cups of risotto rice (Arborio)
150 millilitres dry white wine
salt and pepper
70 grams butter
115 grams finely grated Parmesan cheese
2 cups of fresh or rehydrated exotic mushrooms
Fresh parsley chopped

Heat the stock in a large pot and keep on the boil. Put the olive oil & butter into a separate pan, add the garlic and onion and cook very slow for about 10 min with colouring. When the onion is soft add the rice and turn up the heat.
The rice will begin to lightly fry so keep stirring it with wooden spoon. After a minute it will start looking translucent. Add the wine and keep stirring. Any alcohol flavours will evaporate at this point leaving the rice with a tasty essence.
Once the wine has cooked into the rice, add your first ladle of boiling stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of boiling stock while stirring and massaging the creamy starch out of the rice, allowing the stock each time to be absorbed in the rice before adding the next. This will take around 20min. Taste the rice to check if it’s cooked. If not carry on adding stock until the rice is cooked but with a slight bite (al dente). If you run out of stock before the rice is cooked, add boiling water.
Remove from the heat and add the Parmesan and parsley . Stir well. Place the lid on pot and let it sit for 2 min before dishing it up.
Drain the mushrooms after chopping into smaller strips and fry in a bit of olive oil and butter until done. Serve on top of the risotto.
Photo: Elsabie Templeton

SAVOURY GAMMON AND SALSA CRUMPETS WITH FRESHLY COOKED ORGANIC SPINACH AND 2 × CHEESE FILLING:
4 std size eggs
1.5 cups flour
1 cup full cream milk
1 cup grated Gammon (leftover from Sunday lunch)
grated Cheddar cheese
chunky cottage cheese
Salsa (Hedgehog Hill)
Italian herb seasoning

Add grated Gammon to beaten eggs.
Add milk and sifted flour also into mixture (which should have the consistency of a crumpets mix).
Heat oil in pan and make several crumpets from mix.
Lightly spread Salsa on hot crumpets as they come out of pan – will be absorbed.
Lightly spread chunky cottage cheese on each crumpet.
Layer a dessert spoonful of Spinach (cooked in sauteed onions) on one crumpet, then some grated cheddar cheese and cover with another Salsa and cottage cheese spread crumpet (like a sandwich).

Pour a glass of crisp white wine & enjoy!!!

Note: no extra salt or seasoning is necessary in recipe. There’s enough in the Gammon & Salsa.

Fred & I each had 2 portions for lunch today! Totally filling!

I guess one could use alternative ingredients to the Gammon and Spinach to be creative, but I just LOVE this twist on the standard Crumpet recipe!
Recipe and photo: Sharon Cronje

EIER, KAAS EN TAMATIE GEBAK
Die hoeveelhede is volgens die hoeveelheid brood wat ek gebruik het. Dit kan egter na willekeur volgens jou behoefte gewysig word.
5 eiers
10 snye brood (of soveel as wat jy in jou bak kan inpas)
½ koppie melk
2 tamaties in skywe gesny
4 stroke bacon (of meer)
1 koppie gerasperde Cheddarkaas (of meer)
gladde maaskaas of roomkaas
Dijon mosterd
Sout en peper na smaak

Smeer 5 snye brood met botter en rangskik dit op die bodem van ‘n oondbak met die botter kante na onder. Breek van die snye om die bodem mooi vol te pak soos ‘n legkaart. Sny die baconstroke in die helfte deur en braai dit liggies tot dit net gaar is. Smeer ‘n lagie mosterd oor die snye brood in die bak en volg dit op met ‘n dik laag maaskaas of roomkaas. Rangskik die bacon oor die brood en strooi ‘n lagie gerasperde kaas bo-oor. Plaas die orige snye brood bo-oor om dit te bedek en rangskik die tamatieskywe daaroor. Klits die eiers en melk saam, geur met sout en peper. Giet dit oor die inhoud van die bak. Strooi ‘n dik laag gerasperde kaas bo-oor en laat dit so staan om te week, totdat die oond, wat jy nou aanskakel, 180ºC bereik. Bak vir 20 minute en verhoog dan die hitte na 200ºC. Bak nog ‘n rukkie tot die gereg op pof en effens bruin word. Ongeveer 10 minute, maar hou maar dop.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete

LEFT OVER CHICKENAND MASHED POTATO FRITTERS
Recipe: Elize de Kock. (Adapted from Sharon)
FOOD LOVERS RECIPES
1 cup mashed potatoes
1 1⁄2 cups chopped cooked chicken cubed
1⁄2 cup shredded parmesan/cheddar cheese
1 large egg, lightly beaten
sour cream
1 teaspoon salt
1⁄2 teaspoon dried thyme
1⁄2 teaspoon garlic powder
1⁄2 teaspoon pepper
1⁄4 teaspoon grated fresh lemon rind
2⁄3 cup fine dry breadcrumbs
vegetable oil, for frying

Stir together mashed potatoes, chicken, Parmesan/cheddar cheese, egg, just enough sour cream to form a stiff mixture, salt, dried thyme, garlic powder, pepper, and grated fresh lemon rind. Chill mixture 1 hour. Shape into 2″ balls.
Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
Pour oil to a depth saucepan; heat to 190 ºC. Fry fritters in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. Serve with sweet chilli sauce or mayonnaise.

SARDYNPASTEI
Resep geplaas deur Kiti Citi
FOOD LOVERS RECIPES
6-8 snye brood
margarien of botter
425 g blik sardyne in tamatiesous
1 ui, fyngerasper
37.5 ml suurlemoensap
30 ml gekapte pietersielie
2 eiers
500 ml melk
peper

Botter brood aan beide kante en pak helfte van die brood op bodem van oondvaste bak.
Druk sardyne met sous fyn en meng met uie, suurlemoen en pietersielie. Meng en smeer oor brood.
Klits eiers, melk, sout en peper. Pak bolaag met die res van die brood en giet die melk oor.
Bak 35 minute teen 180°C tot gestol.