CABBAGE MEATBALLS IN SWEET AND STICKY SAUCE
Meatballs covered in cabbage leaves cooked in a sweet and sticky tomato sauce.
1 whole cabbage ( Steam it before hand for about 10 min in steam pot or steamer)
For 7 portions:
1 kg mince
2 tin tomato sauce
2 tomato paste
3 onions
1 cup rice ( cook it beforehand)
4 eggs
4  tablespoons of sugar
3 lemons ( squeeze only juice out)
½ cup of milk
salt and pepper to taste
any spice you like to taste

Sauce:
Mix all tins of tomatoes and tomato paste. Squeeze lemon juice in and mix the sugar with it all. Salt and pepper to taste. And then add the halve cup of milk.

To make the meatballs:
Mix mince, onions, cooked rice and eggs together. Then add spice, salt and pepper to taste. Make medium size balls.
Then place them one by one in half cooked cabbage leaves and roll them up, making sure ends are tucked in.
Place them in a deep pot.
After the first layer, pour a bit of the sauce over. When done with everything throw the rest of the source over everything making sure it covers everything.
Place on stove and let it simmer for at least 2 ½ hours.
Can be served with mash or fresh baked bread.
Enjoy 😉
Recipes and photo: Annuschka Koegelenberg

CURRIED MINCE STUFFED PANCAKES
I made these for supper night before last.
3 large onions
1 tablespoon crushed garlic
2 tablespoons tomato paste
1 kg beef mince
1 tablespoon mother in laws curry powder
1 tablespoon oriental curry powder
1 teaspoon mild rajah powder
3 bay leaves
1 teaspoon turmeric
3 chicken stock cubes
½ tin Koo baked beans
1 cup mixed vegetables
4 large potatoes
125 ml cooking oil
1 tablespoon apricot jam
mixed herbs

Heat a ½ cup cooking oil, fry onions until brown, add curry powders, garlic, mixed herbs, let simmer on low heat for 10 min. Add beef mince, tomato paste and 2 cups hot water, add chicken stock cubes, apricot jam, turmeric powder, cook for approximately 20 min. Add diced potatoes, mixed veg, bay leaves and baked beans, cook until veg is soft and gravy thickens, add more water if required.

Pancakes
1 ½ cups cake flour
1 egg
3 tablespoons melted butter
2 cups milk
1 teaspoon salt
1 teaspoon sugar

Mix dry ingredients together, form a well in the middle then mix in wet ingredients til smooth, lightly greases a shallow pan and add spoons of the mixture thinly to the pan on low heat, when it bubbles, flip and cook the other side.
Recipe and photo: Samantha Lottering

MEAT LOAF MASH CAKE
Servings:  6
1 kg mince
250 g diced bacon
3 eggs
3 finely sliced onions
1 cup frozen peas
1 cup bread crumbs
spices for meat
5 large potatoes
3 tablespoons tomato paste
3 tablespoons Chutney

Cook potatoes and make normal mash.
Mix eggs, 1 onion and all spices, tomato paste and chutney with the mince.
Make 2 x 500 g patties and bake in oven until cooked.
Caramelise the rest of the onion and bake the bacon until golden brown.
Put 1 patty on the serving plate and smear with mash, put some onions on top with half the peas.
Put the last patty on top and smear the hole cake with mash.
Use some mash and make balls to put in circle on top.
Put the peas and onions on top and drape the side of the cake with bacon. Heat up in oven and enjoy.
Recipe and Photo: Floris Momberg

KOOLKOP MET MAALVLEIS VULSEL
½ kopkool
500 gram maalvleis
2 eetlepels fyn knoffel
¾ teelepel rissie vlokkies
1 teelepel sout
1 teelepel gemaalde swartpeper
2 eetlepels tamatiesous
1 eetlepel blatjang
1 teelepel sojasous
3 eetlepels botter
1 koppie gerasperde kaas
1 gekerfde ui

Braai die uie ‘n rukkie tot deurskynend en hou eenkant. Braai die maalvleis tot gaar en voeg die knoffel, blatjang, sojasous, tamatiesous, rissievlokkies, sout en peper by.
Hol die kool groot genoeg uit en los ‘n buite rand van omtrent 25 sentimeter dik. Strooi ‘n bietjie sout en peper in die dop en plaas dit in ‘n ronde oondvaste bak en giet die vleismengsel daarin.
Ek het die uitgeholde stukkies kool rondom die koolkop in die bak gepak.
Plaas dan die botter op die buiterand van die kool en bedek met foelie.
Bak in n voorverhitte oond op 180°C vir een uur tot die kool gaar is.
Haal die foelie af en strooi die kaas oor en verhit ‘n paar minute sodat die kaas kan smelt.
Ons het dit saam met soetpatat en avo geniet.
Foto: Gideon Louw

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/

MINCE AND POTATO BAKE
A meaty twist on your normal potato bake that makes a filling and delicious dinner!
15 ml sunflower oil
1 medium onion, finely diced
400 grams lean beef mince
6 medium potatoes, peeled, parboiled and cooled
1 sachet Knorr savoury mince dry cook-in-sauce
250 ml cream
200 ml water

Preheat the oven to 180°C.
Heat the oil in a pan and lightly sauté the onion until soft.
Add the beef mince and fry until well browned.
In the meantime, slice the parboiled potatoes and place a layer into the bottom of an ovenproof casserole dish and top with some cooked mince.
Continue to build the layers and finish with a potato layer on top.
Empty the contents of the Knorr Savoury Mince Dry Cook-in-Sauce sachet into a jug and mix together with the cream and water.
Pour the sauce over the layers and bake in the oven for 30 minutes or until the potatoes are soft and golden brown on top.
Photo: Marj Harper

LELANE SE KERRIE EN RYS
Kerrie en rys aand!
1 pakkie maalvleis (250 g)
1 aartappel, vooraf gekook tot sag en in blokkies gesny
½ ui
½ soet groenrissie
½ blik tamatie en uie smoor
Cape malay curry paste
1 teelepel bobotie speserye
1 teelepel borrie speserye
1 teelepel koljander
1 teelepel komyn
1 teelepel naeltjie poeier
1/2 teelepel paprika
1/2 teelepel kaneel
chutney en worcestersous na smaak
sout en peper na smaak
½ koppie fyn gemengede groente
1 blokkie bees blokkie

Braai ui en soet groenrissie in olie/botter tot sag.
Voeg jou droë speserye by.
Voeg dan jou maalvleis by en braai tot los en bruin.
Voeg jou kerrie paste, worcestersous en chutney by.
Voeg jou tamatie smoor ( of fyn gekapte vars tamatie) by saam met jou groente.
Voeg klein bietjie water by saam met jou bees blokkie en sit plaat op laag, bedek en simmer tot groente gaar.
Laat afkoel en meng jou aartappel by.
Bedien op basmati rys met piesang, klapper en chutney vir garnering.
Resep en Foto: Lelane Van Der Walt

CHINESE KOOL FRIKKADEL ROLLETJIES
Vandag koolfrikkadelle of koolrolletjies gemaak met Chinese kool. Die kool se soet smaak is ‘n groot verskil van ons gewone kool.
Vir frikaddelle:
1 kilogram maalvleis
2 snye witbrood, geweek in water tot sag
2 eetlepels asyn
2 teelepels gebreekte koljander
2 geklitste eiers
1 teelepel sout
1 teelepel Bbq spice
½ teelepel peper
¼ teelepel fyn naeltjies
Vir die kool:
2 Russians, in blokkies gesny
3 grofgekapte meduim groot uie
aartappels soos benodig
2 teelepels Bisto

Die hoeveelheid maalvleis was te veel vir 1 Chinese kool, maak ander frikkadelle en vries vir later.
Meng alles saam.
Sny ‘n ¼ aan onderkant van kool af, die stronk gedeelte.
Maak die blare mooi versigtig los en oop en plaas in skottel en gooi kookwater oor, laat staan tot dit sag is.
Gebruik blare en volgens grote sit maalvleis op van stronk kant en rol op, vou kante oor en laat rus met opening onder.
Braai Russians in blokkies gesny saam met die uie, moenie bruin braai nie, net tot deurskynend gebruik nou die stronk van die kool en sny dit fyn, voeg by uie en Russians en braai verder, so vir 10 min.
Pak die kool rolletjies mooi in die kastrol bo op die Russian mengsel, skil aartappels soos nodig en sny in wiggies, pak tussen jou rolletjies. Geur met sout en swart peper na smaak en ook ‘n bietjie vars gerasperde neutmuskaat. Voeg 1 koppie water oor rolletjies, kook stadig vir ½ uur of tot aartappels sag is. Meng 2 teelepels Bisto met koue water vir dikkerige sous en kleur en gooi by mengsel. Die smaak van die kool rolletjies smaak heel anders as gewone kool.

Resep en fotos: Alta Gunter Van Dyk

ANDY’S MINCE CURRY
1 kg mince
4 cubed potato’s
1 green pepper, chopped
3 chopped onion
1 teaspoon tumeric
2 teaspoon curry powder
1 teaspoon chilli powder
2 teaspoon marmalade or apricot jam
salt and pepper to taste
500 ml water

Brown mince in pot. Add potato,  green pepper and onions.
Spice with tumeric, curry, chilli and salt and pepper to taste.
Add Worcestershire sauce and marmalade or apricot jam to taste.
Add water and bubble slowly until done. Serve with rice or roti.
Recipe and Photo: Andy Galloway

ELSABIE SE FRIKKIES IN PIESANG KERRIE SOUS (FRIKKADELE)
Hierdie gereg bring soveel herinneringe van Mamma se kombuis! Ek het dit bitter lank gelede gemaak.
Sous:
2 groot uie, gekap
3 eetlepels mielieblom (Maizena) aangemaak in bietjie water
6 eetlepels asyn
2 koppies kookwater
2 eetlepels kerrie of na smaak (Ek gebruik meer)
4 eetlepels appelkooskonfyt
3 piesangs, opgesny
1 teelepel gemmer (Ek gebruik vars, gerasper)
1 groot knoffel toontjie, gerasper (Ek gebruik my microplaner vir dit, baie fyn en baie skerp)
1 teelepel borrie
sout na smaak

Braai uie in bietjie olie tot deurskynend en gooi die kerrie, knoffel, gemmer, sout en borrie by en braai vir 2 minute.
Roer die appelkooskonfyt by die kookwater en asyn in en gooi by die uie mengsel.
Gooi die piesangs by en laat dit by kookpunt kom.
Gooi die aangemaakte mielieblom in water by en roer tot verdik.
Prut tot die piesangs sag is.

Frikkies:
1 kg bees maalvleis
1 pakkie bruin uiesoppoeier
3 eetlepels gedroogde pietersielie
50 ml asyn
1 eier

Maak die maalvleis los met ‘n vurk.
Strooi die droë sop poeier en pietersielie oor.
Klits die eier en asyn saam en gooi oor die vleis.
Gebruik vurk om mooi deur te meng.
Maak balletjies met roomys lepel en sit in oondbak wat goed gespuit is.
Gooi die piesang-kerrie sous bo-oor en bak oop by 180°C in voorverhitte oond vir +- 40 minute.
Bedien saam met basmati rys.
Foto en resep: Elsabie Templeton