For the sauce,
½ cup cider vinegar
½ cup pineapple juice
½ cup ketchup
1½ tbsp. soy sauce
1½ tbsp. honey
2 tbsp. dark brown sugar
1 tsp. Worcestershire sauce
¼ – ½ tsp. red pepper flakes, depending how hot you like it
½ cup pineapple tidbits (I used canned but you could use fresh)
1 tsp. cornstarch mixed with 2 tbsp. water
For the meatballs,
1 lb. ground beef
1 large egg
¼ cup panko bread crumbs
½ tsp. seasoning salt
¼ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. onion powder
1 tbsp. Worcestershire sauce

To make the meatballs, combine the beef, egg, breadcrumbs, and seasonings in a large bowl. Combine all the ingredients gently with your hands, don’t over mix. Shape the mixture into 1 inch balls.
I like to make my meatballs a few hours in advance and keep them in the fridge. I find they set up a bit and get crisper when you bake them.
Heat the oven to 425 degrees. Spray a baking sheet well with non-stick spray. Arrange the meatballs in a single layer on the pan and cook for about 20 minutes until well browned and crisp. I turn the meatballs over halfway through cooking. Drain the meatballs on a paper towel before adding to the sauce.
To make the sauce, combine the vinegar, pineapple juice, ketchup, soy sauce, honey, brown sugar, Worcestershire sauce and red pepper flakes in a large pot.
Whisk until well combined. Heat over medium heat until the sauce comes to a boil. Reduce the heat to low and simmer for 20 minutes.
Combine the cornstarch and water in a small bowl and add to the sauce. Stir to combine; the sauce will thicken up very quickly.
Add the meatballs to the sauce as well as the pineapple tidbits.
Allow the meatballs to simmer in the sauce for about 5 minutes before serving.
Source: My Tiny Oven

Marinade your chicken in salt and pepper, paprika, vegeta and a little bit of oil. Set aside for an hr.
In a pot add 1/4 cup of veggie oil and dry your chicken until brown but not fully cooked.
Cover ur chicken with water and add
1 teaspoon of turmeric
1 Maggie chicken stock
4-5 cardamom seeds
2 onions quartered
Salt and pepper to taste
3 bay leaves
Cover and bring to the boil. Once booking reduce the heat and allow to cook for 40min.
In a pan fry 300g of mince meat.
Set aside
Use your chicken stock to cook the rice. I used medium grain rice.
For every cup of rice use 1 1/3 cup of stock. I cooked 3 cups
Being to the boil and then reduce the heat. Cook for 15min. In the last 5 min add the meat u fried and if you like some roasted almonds as well. Stir it through and cover. Allow to stand for 5 min and serve
Debone your chicken and put it over the rice
Recipe and photo: Di Bo

 (4-6 mense)
Bestanddele:
500 g maalvleis,
Kwart koppie OLYF olie,
Half telepel knoffel,
Middelslag ui gerasper,
1 wortel baie fyn gerasper,
2 telepels Italian herbs,
Half koppie wit wyn,
Sout & peper na smaak,
500ml Italian red sauce (Checkers),
Fyn Parmesan Kaas.
Metode:
Braai maalvleis met Italian herbs,sout & peper in helfte van olyfolie tot ligbruin. Hou eenkant. Prut STADIG di ui, knoffel, wortel. Ongeveer 30min. Verpulp hierie dan wanneer dit lekker sag is. Voeg red sauce en wyn by en prut lekker deur. Wanner n dun olie lagie bo-op di sous vorm is dit perfek. Voeg nou maalvleis by en meng deur. Bedien op spaghetti. Strooi parmesan oor. REMEMBER !……bolognaise is about the SAUCE, not the MEAT. So jy kan minder maalvleis gebruik.
Italian Cuisine opleiding gehad……kan ook saam jou maalvleis so 2 Lourierblare braai (haal uit as vleis gaar is. Dit gee n besonderse smaak.
Lekker eet.

Resep: Danell Du Plessis

VINNIGE PADKOS FRIKKADELLE
Hierdie is vinnige frikkies vir padkos…
Ons het sommer van hulle geëet vir middagete en die res kom in die kosblik.
500 g maalvleis
1 pakkie bruin uie sop poeier
± 100 ml water
vars pietersielie
garlic chives
klein wortel, gerasper

Meng alles saam, rol frikkadelle en pak in ‘n oondbak. Drup bietjie olyf olie oor.
Plaas in die oond en bak teen 180°C vir ongeveer 40 minute.
Maak die sousie dikker met bietjie bisto vir ‘n lekker sousie vir oor die rys.
Plaas weer in die oond sodat die sous kan dikker word.
Jy kan ook karringmelk of natuurlike jogurt gebruik en die water uitlaat, 200 – 250ml, kyk maar dat jou mengsel nie te slap is nie.

Nota:
Meng jou maalvleis met ‘n groot vurk, en wanneer jy bolletjies rol, moenie die vleis te veel hanteer en te styf rol nie, dit maak die bolletjie baie “vas”.

Foto en resep:  Rina Kleinhans

KOFTAS
1 kg mince meat
2 large onions
½ cup of parsley
4 stalks of mint
salt and pepper
1 chilli

Blitz the parsley, mint, onion and chilli in the blender. Mix it in with the meat and combine really well.
Put water in your hands when placing the kofta onto the skewers so they don’t break apart and then grill.
BRON – Di Bo

Daai Boewors vleis wat altyd so oorbly as mens wors maak,
Dit is n lekker vinnige ete so terwyl mens nog vleiswerk

+/- 1.5kg Boerewors vleis
Plaas dit op n Bamboes tafelmatjie..en druk plat
Rol dit so 1.5cm dik uit soos deeg..
Pak lekker dik stukke kaas in en rol op…so met die matjie saam..
Bak in die oond teen 180 grade vir 45 minute
en sny in sulke 2cm dik skywe..
Geniet saam met n Gebakte eier, of sommer net n slaaitjie

Stefaans Blaauw

1 MINUUT FRIKKADELLETJIES
Makliker en vinniger kry jy nie! Geen LowCarber behoort sonder ‘n groot voorraad van hierdie frikkadelletjies in die yskas te wees nie. Dit is die ideale tussen-in happie wanneer jy lus voel om aan iets te knibbel. Die resep kry net 3 bestanddele in en dit super vinnig om te maak.

250 g bees maalvleis
30 ml parmessaan kaas, gerasper
10 ml barbeque speserye

Meng alles goed saam en vorm klein bolletjies uit die mengsel. Pak dit ‘n entjie uitmekaar op ‘n mikrogolfvaste bord. Bedek dit met ‘n mikrogolf “splatter plate”. Mikrogolf die bolletjies op HOOG vir 1 minuut. (Indien jou mikrogolf ‘n grill het, kan jy die bolletjies ook vinnig gaar grill.)

NADIA SE VLEISBROODJIE-MEATLOAF
Ek het vannaand vir die eerste keer Meatloaf gemaak. En ek kan nie glo hoe lekker dit uitgekom het nie. Het sommer net bestandele bymekaar gegooi en gehoop vir die beste.
500 g maalvleis
paprika, in blokkies gesny
sampioene, in skyfies gesny
smelt kaas, opsioneel
1 pakkie bruin uie sop poeier
wit peper
spek
1 eier

Meng al die bestanddele saam behalwe die spek.
Maak ‘n brood vorm in die pan en maak rondom toe met die spek.
Bak vir 45 min op 180°C.
Geniet!
Foto en resep:  Nadia Thölix

VEGGETA PASTA WITH BOLOGNAISE SAUCE

I used 1 cucumber
1/2 green capsicum
1 tomato

Sauce
100g mince meat
3-5 tomatoes juiced
1 clove of garlic
2 stalks of basil

Use your vegetable twister to make your cucumber into pasta.
Then add all your veggies to it.

Fry the meat and add the garlic and basil. Then add thetomatoes and cook until it becomes saucy or starts to thicken. Roughly 20-30 min to cook

Put the veggies in a plate add pour sauce over it. Don’t use all the sauce for one serve.
Only pour the sauce over it when you going to use it or it will go runny because of the vegetable water.

Recipe and picture of Di Bo

500g maalvleis
2 eiers
koppie brood krummels
speserye
eetl tamatie sous
eetl worcestersous
groot blok cheddar kaas
knorr bolognaise sous
50g tamatie paste
pak spaghetti

meng vir frikkedelle

maalvleis
speserye
broodkrummels
eiers
tamatie en worcester sous
maak bolletjies en plaas in ‘n oond pan bak op 180 grade C tot gaar.

maak sousie met die knorr bolognaise sous en tamatie paste.
kook spaghetti en plaas in oond bak.
plaas frikkedele bo op spaghetti en druk half binne in . gooi die sous bo oor
Rasper kaas en sprinkel bo oor .
Bak in ‘n matige oond op 180’C vir so +/- 20 – 30 min.
Net tot die kaas lekker gesmelt het.
geniet!!!
Foto en Resep: Hannelie Bezuidenhout