GRANDMOTHERS CABBAGE ROLLS

1 pound ground beef
½ cup onion, chopped
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (14 oz.) can diced tomatoes, divided
1 cup water
1/3 cup uncooked log grain rice
½ teaspoon dried oregano
8 large cabbage leaves
1 (15 oz.) can tomato sauce
1 teaspoon sugar
¼ teaspoon garlic powder
½ teaspoon dried oreganum

In a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in garlic powder, salt, pepper, 1 cup of can diced tomatoes, water, rice and ½ teaspoon dried oregano. Bring to a boil; reduce heat. Simmer covered, for 20 minutes or until rice is tender.

Mean while bring a large pot of salted water to a boil. Immerse cabbage leaves, 4 at a time into boiling water for 2 to 3 minutes or until limp. Set aside.

In a small pan combine remaining diced tomatoes, tomato sauce, sugar, ¼ teaspoon garlic powder and ½ teaspoon dried oregano. Bring mixture to a simmer and simmer for about 5 minutes.

Pour ½ of the mixture into a 13×9 inch baking dish

Place about 1/3 cup of meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf. Place cabbage rolls on sauce in baking dish. Cover with remaining sauce. Cover dish and bake in a 350⁰F oven for 35 to 40 minutes or until heated through.

Source :  Grandmothers Kitchen
Photo: Gail Lynn Daniels Joshi

HERDERSPASTEIPOTJIE
-dit is heerlik en baie vinnig!!

2 uie, geskil en gekerf
1 kg maalvleis
olie, om uie en maalvleis in te braai
1 bl gemengde groente
8 aartappels, geskil en in kwarte
2 koppies gerasperde kaas

Braai die maalvleis en ui in bietjie olie. Voeg die groente, aartappels en bietjie water by. Sodra die aartappels gaar is, skep dan die helfte van die aartappels uit en maak mash daarvan. Prut solank die maalvleismengsel. Plaas die kaopaartappels terug in die pot, maak dit gelyk, sodat al die maalvleis bedek is. Strooi laastens die kaas bo-oor en sit die desel op.
Laat die kaas smelt en bedien saam met rys en pampoen.

Alida Fourie Visagie se resep

SAMOESA MAALVLEIS VULSEL
1 ui fyn gekap
250 g maalvleis
1 teelepel borrie
5 teelepels maizena
5 teelepels kookolie
2 teelepels kerrie
1 teelepel sout
Braai uie tot sag oor matige hitte
Roer maalvleis in
Voeg borrie, kerrie en sout by
Braai 5 min saam
Maak maizena met bietjie water aan
Kook tot dik, koel af en vou jou samoesa
Ek gebruik die resep al jare
Bron: Anna-Marie Kotze

JACK DANIELS MEATBALLS
I used ground chicken but you can use ground beef as well. I mixed my meatballs the pretty standard way….500g meat, 1 egg, some breadcrumbs to hold them together (I used gluten free) and Parmesan cheese. Added some spring onions and rolled into meatballs. I baked them on an oil lined pan for about 20 mins at 200*C.
–Meanwhile, make the sauce-this is where the magic happens!!!
1/4 cup Jack Daniel’s whiskey
1/4 cup soy sauce
1/4 cup Dijon mustard
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tablespoon cornstarch
Place all in a pot and cook together just a few mins. Add cooked meatballs and stir to coat. Serve topped with scallions and sesame seeds. Drizzle a drop of toasted sesame oil on top before serving.
Recipe: Recipes from home
Posted: Amanda Conradie
Photo:  Petro Borchard

KERRIE MAALVLEISROL
Vulsel:
500 g maalvleis
1 ui gekap
1 knoffelhuisie
1 eetlepel kookolie
1 eetlepel kerriepoeier
sout
1 wortel in blokkies
handvol sultanas
1 eetlepel asyn
1 eetlepel blatjang
Deeg:
2 koppie koekmeel
1 teelepel sout
½ teelepel neut vars gerasper
4 eetlepel botter
Kerriesous:
1 eetlepel kookolie
1 ui gekap
handvol sultanas
1 eetlepel kerriepoeier
1 teelepel borrie
1 koppie vleisaftreksel
sout
1 eetlepel blatjang
2 teelepels asyn

Braai uie en knoffel, voeg kerrie en sout by braai. Voeg mallvleis by, voeg al die ander bestanddele by, laat prut tot gaar.
Deeg:
Voeg droë bestanddele en botter bymekaar, meng tot lyk soos mieliemeel, vroeg bietjie water by tot stywe deeg. Rol uit in reghoek, smeer afgekoelde maalvleis bo oor, rol op en seël met koue water.
Sous:
Braai ui en sultanas in olie, voeg kerrie en borrie by en braai.
Voeg al die oorblywende bestandele by en kook deur.
Plaas rol in gesmeerde oondbak en skep sous oor.
Bak by 200ºC vir 30 tot 40 min.

Resep en foto: Elmarie Smit

GRASKOP SE VLEISROL
30g (1/2 koppie) sagte broodkrummels
125 ml vars tamatiesap
125 ml fyn gekapte pietersielie
2 eiers
1 knoffelhuisie (fyn gekap)
7 ml sout
2 ml gedroogte oreganum (marjoram)
1 ml pepper
1 kg maalvleis (met so min vet as moontlik)
250 g hamskywe
200 g gerasperde ‘Cheddar’ kaas
Verhit oond na 180 °C.
Plaas kleefplastiek (of ‘n nat kaas doek) op ‘n rollkoekpan.
Week die broodkrummels in tamatiesap in ‘n groot mengbak.
Voeg die pietersielie, eiers, knoffel, sout, oreganum en pepper by en meng goed.
Voeg nou die maalvleis by en meng goed met ‘n vurk.
Skep nou die vleismengsel op die rolkoekpan en maak gelyk.
Rangskik hamskywe bo-op die maalvleis.
Rangskik die kaas op die ham.
Rol die dus op soos ‘n rolkoek
Plaas die rol in ‘n oondskottel met die naat na onder en bak in die oond (180°C) vir ongeveer ‘n uur.
Bedien warm of koud in skywe gesny.

PANNEKOEKSTAPEL
Pannekoek:
250 ml koekmeel
5 ml bakpoeier
2 ml sout
2 eiers
200 ml melk
175 ml water
5 ml suurlemoensap
125 ml olie

Sif meel, bakpoeier en sout saam.
Klits eiers, melk, water en suurlemoensap saam.
Voeg by meelmengsel en meng goed.
Voeg olie by en meng goed om ‘n beslag so dik soos room te verkry.
Laat ‘n rukkie staan.
Verhit pan wat olie gesmeer of gespuit is en bak.

Vulsel:
Braai opgekapte ui en 500 g maalvleis tot bruin.
Voeg ‘n pakkie soppoeier of stroganoff poeier by.
Roer tot gemeng.
Gooi so koppie melk en halwe koppie warm water by.  Roer tot dik.  Voeg nog water by as dit te dik is, maar dit moenie te souserig wees nie.

Kaassous:
Maak ‘n kaassous met ten minste so 1 liter melk, botter en kaas tot styf.
Rasper kaas.

STAPEL:
Pak lae met pannekoek, maalvleis, kaassous.  Herhaal lae tot jou bestanddele klaar is.
Eindig met so bietjie kaassous oor die laaste pannekoek en strooi kaas oor.
Plaas nou terug in die oond en laat die kaas lekker smelt en effens bruin word.
Sny skywe soos ‘n koek.
Resep:  Amanda Struwig

EENPOT MAALVLEISGEREG

½ teelepel droë pietersielie
1 teelepel vars knoffel, gekap
500 g bees maalvleis
1 pakkie potato bake (garlic en herb) Knorr
½ teelepels sout
2 koppies kook water
1 ¾ koppie volroom melk
2 koppies rou spiraal pasta

Verhit olie en soteer pietersielie en knoffel vir 2 minute. Voeg maalvleis by en braai tot gekleur. Roer potato bake en sout by. Voeg kookwater en melk by. Gooi pasta by en roer deur. Prut vir 25 minute sonder deksel oor matige hitte. Roer deur en plaas deksel op en laat prut vir nog ‘n verdere 10 minute. Sit warm voor met slaaitjie van eie keuse. Die is nie my resep vir my slaaitjie nie.
Foto: Elsie Jacobs Dreyer

GREGORY SE NACHOS
Pan ingredients
250g to 300g Mince,
1 x Red Onion or Brown Onion,
1 x ½ Red and Yellow Pepper or just, 1 x Green Pepper it’s up to you.
+- 1 TBS Garlic and Ginger (To suit your own taste)
Spice Mixture
1 TBS Garam Masala,
1 TBS Medium heat Chicken or any Red mixed Masala,
1 TSP Salt,
1 TBS BBQ Spice (I use Freddy Hirsch Winchester) But any should do,
1/2 TSP Ground Coriander,
1 TSP Paprika,
1 TSP Mustard Powder.
Optional (1 x Heaped TBS Blended Pickled Chilly relish added to a cup of water) Give’s it another dimension.
Nachos – I buy them LoL
Mozzarella and Sweet Milk cheese Mixed.
Mashed Avo (Guacamole) salt and Pepper to taste.
Diced Tomato and Onion for on top

Slightly Brow Onions and Spices with some Olive or regular Oil. Add Mince and Brown that everything combines nicely then add your Garlic and Ginger. Once Browned and everything is incorporated Add your Cup of Lukewarm water with (Optional – Blended Pickled Chilly relish). Reduce till you get a lekker consistency as you see more or less by the Photo.
Once that is done you can Assemble. Nachos, Mince then Cheese. Into the Oven they go. Add your Guacamole and top with Tomato and Onion Mix.
Its Quick and easy meal , Hope you Enjoy
Recipes and pictures: Gregory Andrew Gough

SAVOURY MINCE AND BEAN COBBLER

Recipe serves 4-5 Preparation time 25 minutes Cooking time 60 minutes
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INGREDIENTS
500 Gram Beef mince
30 Millilitre oil
1 red onion, chopped
1 Red pepper, diced
1 Green pepper, diced
425 Gram Tin red kidney beans, drained
10 Millilitre Worcestershire sauce
½ Teaspoon Thyme
½ Teaspoon Marjoram
2 Millilitre Sugar
Salt and pepper
150 Gram Self raising flour
30 Gram Stork Margarine
1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
50 Gram cheddar cheese, grated
1 Egg, beaten
10 Millilitre Worcestershire sauce
25 Millilitre Water
Milk to glaze
METHOD
Heat the oil and fry the mince and onion until well browned.
Add the peppers and fry for 2 minutes.
Pour in KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, beans, Worcestershire sauce, thyme, marjoram, sugar and seasonings.
Bring to the boil and pour into a casserole dish.
Cover and bake at 180°C for 20 mins.
While waiting, make the topping by sifting the self raising flour and rubbing it into the margarine and stirring in the cheese.
Blend the egg with water and Worcestershire sauce, add to flour mixture and using a knife, stir to form a soft dough.
Roll dough to 1cm thickness and cut into circles using a scone cutter.
Brush the top with a little milk and arrange around the edge of the casserole dish and bake uncovered for 35 minutes until golden brown.

Photo and recipe posted by Beverley-Ann Botha‎