ZUCCHINI BOLOGNESE
(BABY MARROW)

tablespoon olive oil
500 grams minced meat
4 garlic cloves, minced
1 can diced tomatoes
¼ cup tomato paste
1teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon dried oregano
salt and black pepper to taste
3 zucchinis (baby marrows), spiralized
In a large saucepan, sauté mince over medium-high heat until browned. Once meat is cooked, drain fat from the meat, and add olive oil and the onions.
Saute for about 5 minutes, until onions are translucent.
Add the garlic, tomatoes, tomato paste, basil, thyme, and oregano.
Bring to a boil. Reduce heat, and simmer, covered, for about 25 minutes, stirring occasionally.
Season with salt and pepper if desired.
In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini (baby marrow) pasta for 5 – 10 minutes, until desired tenderness is achieved.
Divide the pasta among four plates and top with bolognese. Serve hot.
Source and Photo: Louise Venter

GEVULDE MAALVLEIS AARTAPPEL MET MOSTERD KAASSOUS

Kook 1 groot aartappel op in soutwater met druppel olyfolie tot sag.
Braai ui tot bruin, voeg dan pakkie maalvleis saam met sout, peper, tiemie, Worcestersous na smaak by en braai tot gaar.
Maak basiese witsous en voeg kaas, Engelse mosterd poeier (so 1 tlp) by.
Laat aartappel afkoel en hol lekker diep uit.
Meng van die uitgeskepte aartappel by jou kaas sous as jy wil.
Skep maalvleis in aartappel, skep witsous/ fyn aartappel bo-op om dekseltjie te vorm.
Bietjie gerasperde kaas bo-op, en sprinkel paprika bo oor.
Bak tot kaas gesmelt en begin verbruin.
Bedien saam slaai.

Bron en Foto: Lelane Van Der Walt

CECIL SE SPAGHETTI FRIKKADELLE

Frikkadelle
500 gr maalvleis
1 teelepel gekapte knoffel
1 eier
2 eetlepels broodkrummels
Knippie sout
1 teelepel gemengde speserye
Kook in pasta tamatiesous

Spaghetti
1 koppie koekmeel
1 eier
Knippie sout
Paar druppels water
Meng en laat staan vir 30min.
Maak spaghetti met die pastamaker.
Kook spaghetti tot gaar.
Maak die frikkadelle deur al die bestanddele buiten die kook-in sous te meng, vorm frikkadelle en kook op die stoof in die kook-in sous tot gaar.
Skep van die spahetti op die bord en skep die frikkadelle met sous bo-op.
Bedien met formaggio kaas en gouda kaas.

Bron en Foto: Cecil Dunhin

DEBBIE’S MINCE AND MASH
I love making Mince & Mash, its my one quick and easy meal to make!
Ingredients:
500g Mince,
4-6 tomatoes chopped in blocks (depending on the size),
1 or 2 onions sliced in pieces (depending on the size),
for the mash: 4-6 Potatoes, 2 blobs margarine (sorry I don’t measure it, I slice 2 strips of margarine), for the milk, I add a tiny bit at first and the margarine, then I mash it and keep adding a tiny bit of milk each time then mash till it looks creamy, I do about 3 or 4 shakes of nutmeg. I taste it when its done to see if I need to add more milk or nutmeg.

With the spices for the mince I add a tiny bit of salt and put alot of meat spice on and lots of pepper, when I add the tomatoes and onion I add more pepper and when I add the water (enough water to cover the mince to simmer) I add more pepper (I like lots of pepper).
simmer till ready then add some Bisto mixed with water and simmer till mixed in and thickened.
Note:  this would be about enough for about 4 people! I make it for me and my husband but then we have it for 2 nights 😀 I just make more mash for the 2nd night.

For the mash, peel and boil as many potatoes as you need for mash, when ready add milk and some margarine and a bit of nutmeg and mash together. I usually get the potatoes boiling first then do the mince. I like to let the mince stand a bit so the gravy can settle and thicken nicely. I also add salt and LOTS of pepper and some meats spice to the mince. This all takes me about 30 minutes to make from start to finish (if that)

Photo and recipe posted by Debbie Louw

TRACY’S SMALL POT PIES

In a pot boil potatoes and pumpkin of choice. When cooked mash add salt n pepper and butter.
Set aside!

For the mince,
I fried one diced onion till golden brown, then added mince and fried further.

hen salt n pepper to taste and I added tomato paste. About a table spoon and and two table spoons of sugar.
Once the mince is ready set aside to cool.
Once cooled I put the mince into small dishes, this is enough for one serving and then added the potato and pumpkin mash to the top and put a little butter or margarine on each one and bake at 180 till golden brown…
and enjoy with rice and salad

RECIPE AND PHOTO: Tracy Milstein

LEKKERBEK BOBOTIE
30 ml cooking oil
3 onions, chopped
2 cloves of garlic
15 ml grated, fresh ginger root, optional
15 ml curry powder
5 ml fine turmeric
5 ml fine coriander
2 ml fine cumin
5 ml fine ginger
5 ml fine cinnamon
1 kg lean beef mince
salt and freshly ground black pepper to taste
30 ml lemon juice
30 ml fine apricot jam
60 ml chutney
30 ml soft brown sugar
30 ml Worcestershire sauce
30 ml tomato paste
2 slices of white bread, soaked in water and smashed
250 ml pitted raisins
250 ml grated apple
6 lemon or bay leaves

Topping:
500 ml milk
4 eggs, beaten well
salt and freshly ground black pepper to taste

Preheat the oven to 180°C. Grease a large heatproof bowl well with butter or cooking spray.
Heat up a pan and put the oil in. Sauté the onions, garlic and ginger over medium heat in the oil until soft and translucent. Add the spices and sauté for another minute. Add the mince bit by bit and brown slightly. Add salt and pepper, followed by the rest of the ingredients, including the bread, raisins and apple. Bring to the boil, lower the heat and let it simmer for 30 mins.
Spoon the mince mixture in the prepared baking bowl and insert the leaves in a random pattern.
Mix the eggs and milk and season well. Carefully pour the milk mixture over the mince mixture and bake in the oven for about 40mins or until the topping is set. Let the dish rest for 5 mins before serving

Tips and tricks:
• I often leave the raisins out as not everyone is into raisins and there are raisins in the accompanying yellow rice anyway.
• Instead of bread, I use almond meal (about 4 tablespoons), that way anybody who is gluten-intolerant can eat the bobotie too.
• For lactose intolerant, I substitute the milk with coconut milk. You get a thicker topping, but you can ease this by adding a little bit of water and making sure your topping is really well beaten (run like water, not like soup).
• The more you brown your meat, the shorter the simmering time will be. Put a lid on it if you do not want to end up with a dry dish.
• Ginger or garlic from a tube is just as good as fresh.
• Green Granny Smith apples have the best flavour for bobotie, in my view.

Photo: Ivanda Venter

MOUSSAKA MET AARTAPPEL

700 g aartappels , geskil en in skywe gesny .
15 ml olyf olie
1 ui , in ringe gesny
2 knoffelhuisies , fyngedruk
500 g maalvleis
1 beesvleis blokkie , gekrummel
15 ml koekmeel
Paar takkies vars tiemie
30 ml tamatiepuree
Vars swartpeper
125 ml bier
Kaassous
50 ml botter
100 ml koekmeelblom
450 ml melk
Sout en peper na smaak
10 ml aangemaakte mostard
250 ml cheddarkaas , gerasper
Broodkrummels om bo-oor te strooi

Voorverhit oond tot 180 C. Bespuit oondvaste bak met kossproei .
Kook aartappels in sout water tot amper sag . Dreineer goed en sny in skywe . Hou eenkant .
Verhit die olie in n pan en soteer die ui en knoffel daarin tot sag . Voeg maalvleis by en roerbraai met n vurk tot gaar maar nie bruin nie . Meng die res van die bestanddele buiten die vir die Kaassous en voeg by . Verlaag die hitte en laat prut tot mengsel lekker geurig en nie meer waterig is nie . Skep in die voorbereide bak en rangskik die aartappels bo-op . Smelt die botter in n kastrol . Voeg die meel by en roer tot glad . Voeg die melk bietjies bietjies by terwyl aanhoudend geroer word . Verhit tor die mengsel kook en verdik . Geur met sout en peper asook met die mosterd .
Verwyder van die hitte en voeg meeste van die kaas by . Roer tot gesmelt en giet oor die aartappels . Strooi die orige kaas asook n bietjie broodkrummels oor en bak 20 – 25 minute lank of tot kaas gesmelt is .
Dien op saam met slaai .

Foto en resep geplaas deur Petro Van Genderen

INEKE SE ROERBRAAI MET MAALVLEIS

Moeg vir gewone stirfry?

1 pakkie maalvleis
2 knoffelhuisies
½ pak pasta skulpies (jy kan ander pasta ook gebruik) kook apart terwyl jy met stirfry begin.
Pasta vat so 20 min.
1 pak roerbraai groente (stirfry)
1 blik pynappel stukke
Soja sous na smaak
½ koppie tamatiesous
1 eetlepel mielieblom
1 pakkie sampioene

Gebruik n wok of groot pot.
Braai sampioene en knoffel en maalvleis saam tot bruin. Saam met soya sous.
Skep alles in bak en hou apart.
Braai dan groente (stirfry spinasie, wortels, kool, baba mielies, peppers) tot sag. Gooi pynappel stukke by. Gooi dan knoffel, sout, peper by asook bietjie soya sous oor groente.
Meng pynappel sap en tamatiesous en mielieblom bymekaar en gooi saam groente om te verdik.
Meng maalvleis by en roer tot alles gemeng is.
Gooi pasta by en meng. En geniet.

Resep en foto: Ineke Steyn

HEERLIKE SPAGHETTI BOLOGNAISE
Bolognaise – vleissous
45 ml olyfolie
45 ml botter
1 wortel , in klein blokkies gesny
1 selderystingel , in blikkies gesny
1 knoffelhuisie , gekneus
1 ui , fyn gekap
400 g gemaalde maer beesvleis
sout en peper|
250 ml droe witwyn
125 ml melk ( el gebruik bietjie meer )
knippie pas gerasperde neutmuskaat ( nutmeg )
1 blik tamaties , met sap gekap
pas gerasperde parmesaankaas
Verhit olie en botter in n diep swaarboomkastrol . Soteer ui oor matige hitte tot n ligte goudgeel kleur .
Voeg wortels en seldery by en soteer verder tot dit begin verkleur . Voeg knoffelhuisie by en soteer vir n minute .
Voeg maalvleis by en maak los met n vurk . Sprinkel bietjie sout oor en soteer tot vleis nie meer pienk is nie . Roer af en toe .
Voeg wyn by en roer af en toe tot dit heeltemaal verdamp het .
Voeg melk by en sprinkel neutmuskaat oor . Kook verder . Roer gedurig tot meeste melk verdamp het .
Roer tamaties en hulle vloeistof by en laat prut , oor lae hitte en sonder n deksel , vir sowat 3 uur . roer af en toe en geur met swartpeper . Meng bolognaise – vleissous liggies met n lepel en vurk deur pasta en sit onmiddelik voor . Dien gerasperde parmesaankaas in n aparte bakkie op sodat elkeen vir hom kan oorsprinkel

Foto: Petro van Genderen

CECIL SE CHILLI MET VERSKILLENDE BOONTJIES
Bron en foto: Cecil Dunhin
FOOD LOVERS RECIPES
1 kg maalvleis
1 ui gekap
2 knoffelhuisies uit gedruk
Sout en swartpeper
½ teelepel komyn
1 teelepel peri peri speserye
1 blikkie heel tamaties
2 blikkies tamatie pure
2 blikkies kidney boontjies
1 blikkie borlotti boontjies
1 blikkie canellini boontjies
Braai maalvleis in n pot tot bruin
Voeg ui, knoffel, tamatie, tamatie pure, sout en peper, peri peri en komyn by.
Draai stoof af, en laat simmer vir n uur en roer nou en dan.
Voeg boontjies by en laat simmer vir 30 min.