BAKED BOLOGNESE PANCAKES
For the Bolognese
1 large onion, finely chopped
500g lean steak mince
1 clove garlic, crushed
1 beef stock cube
1 tin chopped tomatoes
1tsp Italian herbs
For the cheese sauce:
200g Carnation Evaporated Milk
200g water
40g corn flour
80g reduced fat cheese, grated
Don’t forget
8 Pancakes
Brown the lean steak mince on a high heat in a large non-stick frying pan. There is no need to add oil. When the beef is beginning to brown and all the liquid has cooked off, turn the heat down to medium and add the onions. Cook for 3 minutes then add the chopped tomatoes, garlic, Italian herbs and stock cube. Simmer for 10 minutes.
Whilst the beef is cooking pour the Carnation Evaporated Milk and water into a saucepan with the corn flour. Heat slowly whilst stirring constantly. It will thicken as it heats, as soon as it begins to boil remove from the heat and add the grated cheese, stir and set aside.
Spoon the beef into each pancake and roll up tightly then place them into the oven proof dish. Lie the pancakes closely alongside each other until the dish is covered. Pour the cheese sauce over the top and spread evenly, then place under a hot grill until the top is golden. Serve with a fresh salad.

Photo and recipe posted by Adam Cloete

FRIKADELLE IN TAMATIESOUS MET KAAS EN PASTA
Frikadelle:
500 g maalvleis
1 eier
1/2 gerasperde ui
1 teelepel biltong speserye
2 teelepels knoffel poeier
1 teelepel Worcestersous
1/2 koppie broodkrummels
tuisgemaakte spaghetti (of gewone opgekookte spaghetti)
tamatie pastasous
gerasperde kaas
Braai die frikadelle in ‘n warm pan op die stoof in ‘n bietjie olie tot bruin.
Voeg die pastasous oor die frikkadelle en laat dit staan vir 10 minute.
Skep die frikadelle uit die sous en plaas eenkant. Voeg die pasta by die sous en meng deur.
Skep die pasta en tamatiesous met die frikkadelle saam in ‘n oondbak en sprinkel kaas bo-oor die gereg.
Bak die gereg in ‘n voorafverhitte oond teen 200°C tot die kaas bruin gebak is.
Resep: Colleen vd Merwe
Foto: Cecil Dunhin

OUVROU IN ‘N ROL – KOOLROLLE
Iets heeltemal anders! Ek het in my lewe nooit gedink ek sal so iets maak nie…gevulde kool rolle.
500 g maalvleis
1 eier
1 koppie gaar rys
1 ui, gekerf
15 ml tamatiesous
15 ml blatjang
15 ml woestersous
15 ml braaisous
30 ml flippen lekka spice
15 ml knoffel flokkies
1 blik tamatiestukke
15 ml paprika
15 ml peppadew spice
10 koolblare
10 ml gemengde/italiaanse kruie
Voorverhit jou oond to 190°C.
Kry ‘n groot pot half met water aan die kook.
Meng die maalvleis, eier, gaar rys, ui, tamatiesous, blatjang, woestersous, braaisous, flippen lekka spice en knoffel flokkies saam.
Sit die koolblare in die kookwater vir so 5 minute sodat begin sag word. Dit maak die oprol makliker.
Skep so 2 lepels vol vulsel op ‘n koolblaar en begin dit oprol/opvou. Onthou om die kante ook in te vou.
Sit jou koolrolle in ‘n oondbak. Sprinkel paprika en peppadew spice oor. Skep die blik tamatiestukke oor. Sprinkel die kruie oor.
Bedek met foelie.
Bak vir 75 minute teen 190°C. Stel die oond af na 160°C en bak vir nog 90 minute. Die meeste water behoort nou weggebak te wees.
Bak nou onbedek tot die oorblywende sous dikkerig is en die baksel begin verkleur.
Bedien saam met ‘n gekookte aartappel.
Resep en foto:  Wayne Dugmore

CHEEZY MEATBALL PASTA

500g steak mince
Some chopped parsley, basil and corrianda leaves.
Medium onion grated,
Large garlic clove
Half a cup bread crumbs
1 Egg
Some parmesan cheese grated
Robertson master spice rustic garlic and herbs
Tsp Worcestershire sauce.
Mix together roll into golf ball size and fry till Brown.

Drain oil from pan add:
1 jar All Joy spaghetti sauce
Half a cup white wine
Half a cup water
1 Chopped garlic clove.

Add meatballs and simmer in sauce.

In a casserole dish add cooked ( I used penne pasta)
Remove neat balls from sauce so that you can mix the sauce with the pasta.
Sprinkle mozzarella cheese over add meat balls and sprinkle more cheese over.

I grilled the top as it was still warm. Was really good

Recipe and photo: Colleen van der Merwe

MARIANNE SE HAMBURGER PATTIES MET WORSVLEIS

Ek het so 45 cm stuk wors (OK se wiltshire cured kaaswors) gebruik, beeshart gemaal en ‘n derde soveel soos die worsvleis bygemeng met:
1 koppie broodkrummels
1 eier
1 groot gerasperde uie

Patties gevorm en in vlak olie gebraai. Geen ander geurmiddels bygesit want die wors was vir ons te erg sout.
Bron en Foto: Marianne De Beer

RONELLE SE EENPOT MAALVLEIS GEREG

Eenpot maalvleis met pasta en kaas.
(My eie resep)
.
Halwe pak pasta
1 ui opgekap saam met vars knoffel
Braai liggies saam.

Voeg 6oog maalvleis by en braai lekker.
Voeg 2 vleisblokkies by asook 2 meduim tamaties opgesny daar by.
Voeg die rou pasta by en kook so vir 20 minute tot pasta lekker uitgesit en gaar is.
As dit nodig is voeg sout by die blokkies is reeds sout.
Ekt myne droerig gekook en 2 koppies gerasperde kaas , chutney en tamatiesous bygevoeg.
Roer goed deur en laat staan bietjie.

Bron en foto: Ronelle Muller Boshoff

JENNY’S COTTAGE PIE WITH CAULIFLOWER AND SWEET POTATO MASH
Recipe and recipe:  Jenny Jackson Solomo
FOOD LOVERS RECIPES
500 g lean mince
1 onion
1 cup of frozen mixed veg
1 stock cube, any flavour
300 ml water
tomato paste
mixed herb spice to taste
30 g cheddar cheese, grated

Fry mince and onion till brown.
Add the frozen mixed veg.
Dissolve the stock cube in the water, add tomato paste and mixed herb spice and stir.
Add to mince and veg mix. Stir occasionally for 10 min.
Add to oven prove dish, cover with mash potatoes of you choice.
Cover with the cheese and bake for 20 min or until golden brown.
Serve with a green salad.
Note:
I use cauliflower and sweet potato mash.
Normal boil your potatoes or sweet potatoes and cauliflower to soft. Add your salt and pepper to taste with hot milk and butter or margarine. Mix together until smooth. Add on top of mince mix and top with cheese.

BEEF AND PASTA BAKE – THE BEST

I have tried so many pasta bakes but this one from the Australian Women’s Weekly is still the best IMHO! Easy and very delicious, reheats great and everyone loves it – what more could you want! I’ve tried to translate the recipe into American as much as possible; hope you enjoy it as much as my family does.
INGREDIENTS

SERVINGS 6 UNITS US
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 slices bacon, fat removed and finely chopped
1 carrot, finely chopped
500 g minced beef (1 pound)
440 g condensed tomato soup (14oz)
1⁄3 cup tomato paste
1 tablespoon tomato sauce (ketchup)
1 teaspoon oregano
150 g spiral shaped pasta (uncooked)
1 cup grated cheddar cheese

DIRECTIONS

Preheat oven to 180 (350F).
Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender – about 8 minutes *.
Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
*If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.

photo:  David Clingham
NOTE:  Ek het vanaand hierdie resep probeer. Baie na aan lasagne en net so lekker. Ek het die resep aangepas – in plaas van tamatiesop het ek 4 tamaties opgesny en ek het broodkrummels onder die laag kaas gestrooi. Ook ‘n ekstra kop water by gesit Probeer gerus!

POOR MAN’S BEEF WELLINGTON
(this recipe makes 8.   1/2 the recipe for 4)
2 beaten eggs
1 1/2 pounds ground beef
4 tablespoons crushed saltine crackers (or bread crumbs)
2 tablespoons dried parsley
1 teaspoon salt
1 tablespoon cream
3 tablespoons butter
1 small onion, chopped fine
4 cloves of garlic, minced
8 ounces baby bella mushrooms
1/2 cup red wine (or grape juice)
1 teaspoon basil
mozzarella cheese (optional)
2 sheets of puff pastry
Heat oven to 200 ºC.
Mix first 6 ingredients together well. Set aside.
In a large saucepan melt butter. Add onion and mushrooms.
Cook on medium high heat until mushrooms sweat and onions are translucent.
Turn down to medium while you add the garlic, red wine, and basil.
Turn the heat back up to high and continue to cook until reduced. Remove from heat. Cool.
Lightly grease a cookie sheet.
On a lightly floured surface lay out pastry sheets. Cut each sheet into 4 squares
Spread mushroom mixture across each square. Top with thin layer of mozzarella cheese
Put 1/2 cup of meat mixture (formed into flattened balls) on top.
Pull corners up over meat and pinch edges together. (don’t worry if this is tricky, it is for everyone…it isn’t just you!)
Put the bundles on a cookie sheet with seam side down. Cut small slits on top and brush the tops with cream or beaten egg.
Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.
Serve with brown gravy
(I like to add 1/2 cup of red wine to the gravy, it adds so much to the flavor of this recipe!)
Source: Nellie Bellie.

BUDGET BOLOGNESE
Spaghetti Bolognese with a twist. Perfect quick meal for busy mums.
Our Bolognese can use beef or lamb mince and is a great blend of protein and carbohydrate which isn’t hard on the wallet either. We’ve added inexpensive, storecupboard ingredients such as ketchup and tobasco for an extra kick without extra expense.
Ingredients:
225g/8oz lean beef or lamb mince
175g/6oz dried pasta shapes
5ml/1tsp sunflower oil
1 small onion, peeled and finely chopped
1 x 200g can baked beans
150ml/¼pint good, hot beef stock
Dash Tabasco or sweet chilli sauce
45ml/3tbsp tomato ketchup
Salt and freshly milled black pepper
25g/1oz Cheddar or mozzarella cheese, grated
Method:
Cook the pasta according to the packet instructions, drain and set aside.
Meanwhile, heat the oil in a large non-stick pan and brown the mince and onion for 5 minutes. Add the beans, stock, Tabasco or chilli sauce, ketchup and seasoning.
Reduce the heat, cover and simmer for a further 20 minutes. Stir in the cooked pasta.
Transfer to two heatproof dishes, sprinkle over the cheese and serve immediately, or alternatively, pop under a preheated grill and heat until the cheese melts.
Serve with garlic or ciabatta bread and a crisp salad.
Photo:  Adam Cloete