MURGPAMPOENTJIE LASAGNE
Bestanddele na gelang van aantal mense:
maalvleis met 1 ui, gaar gebraai
sout, peper en speserye na smaak
sampioene braai by, opsioneel
1 pak murgpampoentjies, in repe gesny of ringetjies of soos verkies, braai liggies vir paar min, nie pap nie
Smeer geskikte grootte bak liggies. Pak laag murgpampoentjies, dan vleis en herhaal. Gebruik een houer smooth maaskaas gemeng met bietjie room om meer loperig te maak.
Anders skep lepels vol maaskaas oral bo-op. Sprinkel gerasperde Cheddarkaas bo-oor en bak vir 30 min by 180° C tot deurgaar en kaas gesmelt en bruin is.
NOta: Dieselfde mengsel kan saam met gaar pasta bedien word. Pak ‘n laag gaar pasta in bak en herhaal groente en vleislaag. Dan die kaas mengsel as bolaag. Geniet!
Resep en foto: Daleen Terblanche

Alfreda De Villiers  – Ek maak myne so – Lekker kaassous onder in gespuite bak so die helfte
Skywe marrow nie te dun nie, gekook maar nie pap nie. Druk met die lap al die vog uit,anders is die gebak te watering.
Dan laag lekker gaar geurige maalvleis,  weer marrows em weer maalvleis.  Laaste kaassous bo oor. Strooi kaas oor en bak 170 ºC so 45 min .Maalvleis moet nie droog wees nie. Ek sit altyd so teelelep of so meel by die maalvleis dat die sousie nie waterig is nie

SAVOURY MINCE
Recipe and photo: Elize de Kock
FOOD LOVERS RECIPES
Vinnige heerlike ete om te maak wanneer die tyd min is.
1 onion, diced
1 clove garlic, crushed
1 knob ginger, finely diced
500 g lean beef mince
4 tablespoon Worcestershire sauce
2 tablespoon Robertson’s spice for mince
½ cup frozen peas
3 baby marrows, in small cubes
1 green pepper, cut into small pieces

Heat a dash of oil in a saucepan and fry onion, green pepper, ginger and garlic for 2 minutes or until soft but not coloured.
Add mince and baby marrow and continue cooking for a further 5 minutes, until mince are brown (break up all lumps).
Add Worcestershire sauce and spice and simmer for another 5 minutes.
Serve on hot toast and a fried egg for breakfast, or with mashed potato and a green salad as a main meal.

MEATLOAF WITH MUSHROOM SAUCE
1.2 kg regular mince
1 onion
2 tomatoes
25 g Robertsons mince spice
2 teaspoons salt
2 teaspoons pepper
50 g chutney
1 large egg
1 tablespoon bread crumbs

Mix well by hand.
Spray your bread pan with spray on cook, preheat oven to 160ºC. Put mince in a mixing bowl, grate onion and fry and add to mixture, skin the tomatoes and also grate into mixture, add mince spice,salt, pepper, chutney, egg and bread crumbs, (mix with hands thoroughly) put your mixture in the pan and flatten like a loaf of bread with hands, put in oven baking with both top and bottom heat, bake for 50 minutes. Check after to see if cooked through, if not leave for another 10 minutes, once cooked leave in oven for juice to soak in for ±10 minutes.
When finished slice and serve with a gravy or in our case we served with a mushroom sauce:
Mushroom sauce:
2 packs of chopped mushrooms and fried with garlic and olive oil. (No specific measurements, just estimated), then add two 250 g fresh cream, half a cup of full cream milk, Aromat to taste (also estimated) and one pack of cream of mushroom soup, wait till thickened and serve.
Served 9 people and leftovers.
Recipe and photo: Rochelle Leigh van Rooyen

SUENELL SE MAALVLEIS GEREG
Resep en Foto: Suenell Liebenberg
FOOD LOVERS RECIPES
6 medium aartappels, gaar gekook en in skywe gesny
500 g gaar maalvleis (selfs oorskiet vleis sal werk)
1 pak sampioene, gesny en gebraai
1 ui, fyn gekerf en gebraai met bietjie knoffel
1 pakkie “cream of mushroom” soppoeier aangemaak met 2 koppies water en 1 koppie melk
½ houer smooth maaskaas (opsioneel – ek het oorgehad in yskas)
2 koppies gerasperde kaas

Plaas skywe aartappel onder in oondvaste bak. Strooi bietjie kaas oor.
Meng maalvleis, uie, sampioene saam.
Skep oor die aartappels en kaas.
Klits maaskaas by soppoeier tot glad.
Gooi soppoeier mengsel oor vleis.
Bak in voor verhitte oond by 180°C vir omtrent 30 min tot mooi bruin.
Strooi res van die kaas oor en bak vir nog 5 minute tot kaas gesmelt is.

HUNGARIAN MEATBALLS
For the Meatballs:
500 g ground veal or beef, pork, chicken, turkey
1 egg
⅓ cup plain breadcrumbs
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped dill
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sweet Hungarian paprika
2 tablespoons oil for frying

For the Sauce:
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, minced
225 g mushrooms, sliced
3 tablespoons butter
4 tablespoons all-purpose flour
2 cups beef broth
1 cup cream (lower calories: substitute evaporated milk)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons sweet Hungarian paprika
1½ tablespoons fresh chopped dill
½ cup sour cream

Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer.
Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.
Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don’t fry garlic too long or it becomes bitter). Add the mushrooms and fry until they’ve released their juices and they’re mostly evaporated. Transfer the mushroom mixture to a bowl and set aside.
Add the butter to the skillet and melt it. Add the flour and whisk until dissolved. Continue whisking vigorously for another minute or two until the flour mixture is a deep golden brown. (We’re creating what’s called a roux, a French term and the grand secret for creating an irresistibly rich and flavorful sauce.)
Pour in the hot broth while continually whisking to prevent clumping. Continue to whisk while bringing the mixture to a simmer. Add the cream and whisk until combined. Continue to simmer for another minute or so until the sauce is thickened. Return the mushroom mixture to the sauce and add the pepper, salt and paprika. Stir in the sour cream and dill.
Return the meatballs to the sauce, stirring to coat them, and simmer covered for about 10 minutes, stirring occasionally.
Serve immediately over hot buttered egg noodles, Spätzle, potatoes or rice along with a cool cucumber or leafy green salad and some rustic crusty bread. Garnish with some chopped fresh dill if desired.
Recipe posted by Adam Cloete
Photo: Adam Cloete

HEERLIKE KERRIE MAALVLEIS
Foto en resep: Gillian Vermeulen
FOOD LOVERS RECIPES
500 g maalvleis
1 medium ui, gekap
4 medium wortels, in blokkies gesny
2 medium aartappels, in blokkies gesny
sout na smaak
1 liter water
50 ml suiker
50 ml asyn
15 ml matige kerriepoeier
10 ml borrie
25 ml appelkooskonfyt

Braai uie en maalvleis saam met kerriepoeier. Gooi die wortels en aartappels by en daarna die water. Voeg sout by. Meng die suiker, asyn en borrie en voeg by en laat prut tot groente sag is. Roer die appelkooskonfyt by. Voeg nog water by as daar te min vloeistof in is. Kook tot sous verdik en nie meer waterig is nie, maar moenie verdikkingsmiddel byvoeg nie. Ek bedien dit saam met klapper en piesang-skyfies.

MEATLOAF CUPCAKES
Recipe and photo: Charlotte van Rensburg
FOOD LOVERS RECIPES
1 ½ lb. ground beef (1.2 kg)
2 teaspoon cooking oil or ghee (avocado oil, coconut oil or olive oil)
1 small onion, minced
3 garlic cloves, peeled and minced
½ cup barbecue sauce
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper

Topping:
2 medium sweet potatoes, peeled and cubed
1 tablespoon coconut oil or ghee or butter
¼ teaspoon salt

Preheat oven to 180ºC.
Place ground beef in a medium bowl and set aside.
Heat oil in a small skillet over medium heat. Add onions and sauté, stirring occasionally, until they start to soften.
Add garlic, cook 30 seconds or until fragrant.
Add onion-garlic mixture to ground beef. Add barbecue sauce, sea salt, pepper and dried thyme. Using your hands or a spoon, mix well to combine.
Divide meat mixture evenly among 12 wells of a muffin pan.
Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.
While meatloaves are baking, steam sweet potatoes until tender, about 10-12 minutes. Drain and puree sweet potatoes and coconut oil or butter in a food processor, or mash well with a fork.
Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with a scissors and pipe topping onto meatloaves. Or use a spoon to top.
Drizzle with additional barbecue sauce, if desired.

MOUSSAKA AND MERLOT COMFORT FOOD
500 g lean mince
1 large brinjal, peeled and sliced in 1,5 cm slices
1 tin chopped tomatoes
1 tin tomato puree
1 clove garlic, finely grated
1 large onion, chopped
2 teaspoons brown sugar
salt

Fry the onions and mince in a large pan until lightly browned. Cook the tomatoes, puree & garlic for about 30 minutes until a thick sauce in a different pot. Stir the sugar through and add salt to taste. Add the mince mixture to the tomato sauce.
Fry the slices of brinjal in the same pan that you used for the mince. Once slightly browned and cooked, remove from pan.

Cheese sauce:
500 ml litre milk
80 g butter
80 g cake flour
125 ml grated Cheddar cheese

Garnish:
250 ml coarsely grated mature Cheddar cheese
Melt the butter in a 1 liter sized microwave safe jug and stir the flour into butter until smooth. Heat the milk to just about boiling point. Pour the milk into butter and flour mixture and stir until smooth and no lumps. Put the jug into microwave and cook on full power until thick and cooked through while stirring every 30 seconds. Once ready, stir the cheese through.
Method for assembly:
Spray a 2 liter ovenproof dish lightly with C&S. Layer the brinjal on the bottom. Spoon the tomato mince sauce over. Pour the cheese sauce over the meaty layer. Sprinkle the mature Cheddar cheese over the top. Bake in preheated oven at 180°C for 25 mins or until the cheese melted and golden.
Serve with crusty ciabatta and a green salad.
Recipe and photo: Elsabie Templeton

PETRÉ SE HEERLIKE BOBOTIE
Resep en foto: Petré van Jaarsveld
FOOD LOVERS RECIPES
9 groterige porsies
1 ½ kg maalvleis
1 groot geelwortel, fyn gerasper
1 appel, fyn gerasper
2 groterige uie, gekap
1 eetlepel fyn gekapte seldery blare
1 koppie pitlose rosyne
sout en peper na smaak

Kerriemengsel:
2 eetlepels appelkooskonfyt
3 eetlepels matige kerriepoeier
3 eetlepels borrie
2 eetlepels biryani masala
¼ koppie asyn
¼ koppie blatjang
4 snye brood in melk geweek

Meng die wortel, appel, selderyblare en sultanas goed deur met maalvleis.
Braai uie tot deurskynend, voeg maalvleismengsel by uie en braai goed deur.
Voeg kerriemengsel by en kook goed deur, voeg sout en peper na smaak by.
Meng goed.
Druk melk uit brood en meng dit goed deur met die maalvleis (hoef nie af te koel nie) en kerrie mengsel. Die brood moet basies oplos in die beslag.
Skep in oondvaste bak, maak gelyk en druk ‘n paar opgerolde suurlemoenblare in die mengsel.
Meng die volgende saam:
500 ml ongegeurde jogurt met
1 koppie melk en
2 eiers, klits
Giet oor bobotie en bak teen 180°C vir om en by 40 tot 45 minute tot ‘n mooi goudbruin kleur.

COETZEE SE VETKOEK BURGERS
1 kg gewone vet maalvleis
1 groot ui ,medium fyn gekap
1 eetlepel flame grill speserye
1 eetlepel lam braai speserye
1 eetlepel gemengde speserye
1 teelepel knoffelvlokkies
1 – 2 koppies kaas
½ koppie sticky marinade
½ koppie steakhouse sauce
2 teelepels jalepeno sous

Meng alle bestanddele goed in mengbak en laat staan vir ‘n uur.
Meng weer goed deur, rol groot balle met die hand en vorm dan in patties.
Braai vir 2 tot 3 minute elke kant op hoë hitte.

VIR DIE VETKOEK
http://www.foodloversrecipes.com/2016/…/coetzee-se-potbrood/
Gebruik selfde resep vir vetkoek. Warm olie 170 ºC. Braai tot goudbruin albei kante.
Resep geplaas deur Coetzee Neethling
Foto: Coetzee Neethling