MAALVLEIS MET ‘N TWIST
Pak die spek oop en vleg soos op foto.
Maak maalvleis aan soos jy maalvleis balletjie sou maak.
Gooi net bietjie minder sout as jy gerookte spek gebuik.
Sit die maalvleis in die spek en rol toe.
Bak teen 180 ºC vir 30min.
Foto en idee: Cecilia Bierman

MAALVLEIS ROL
1 kg maalvleis, lekker gegeur.
Druk die maalvleis plat (vierkantig). Braai uie, sampioene, knoffel. Smeer op platgedrukte vleis. Rasper kaas bo-oor. Rol die maalvleis op.
Maak sous.
½ koppie tamatiesous
½ koppie blatjang
½ koppie mayonniase
Sout en peper na smaak

Skep die sous oor die vleisrol. Maak toe met foelie, indien die bak nie ‘n deksel het nie.
Bak so +- 1 uur. Dit maak ‘n lekker sous.
Terwyl dit bak, kook 2 koppies macaroni tot sag. Sodra die rol uit die oond kom, sit die sag gekookte macaroni al om die kante van die maalvleis rol in die sous. Bak nog so vir 15 min.
Bron:  Elsa Rossouw Combrinck

WINTER VEGETABLE PIE
2 tablespoons olive oil
2 onions, sliced
1 tablespoon  cake flour
300 g (about 2 large) carrots, cut into small batons
½ cauliflower, broken into small florets
4 garlic cloves, finely sliced
1 rosemary sprig, leaves finely chopped
400 g can chopped tomatoes
200 g frozen peas
900 g potatoes, cut into chunks
up to 200 ml milk
Heat 1 tablespoon of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.

MAALVLEISSKOTTEL VIR AANDETE
Van Deon Uit Holland
FOOD LOVERS RECIPES
1 kg beesmaalvleis
bietjie neutmuskaat, bietjie kerrie, bietjie paprikapoeier, sout en peper
2 koppies melk
1½ koppie broodkrummels
4 eiers geklits
1 tamatie, gerasper
½ koppie Cheddarkaas, gerasper

Geur maalvleis met neutmuskaat, kerrie, paprikapoeier, sout en peper.
Braai maalvleis tot lekker los en gaar in bietjie olie.
Maak die melk warm en meng die broodkrummels daardeur.
Voeg al die ander bestanddele daarby, behalwe die kaas en skep in bakskottel.
Strooi die kaas oor.
Bak in oondskottel by 180ºC tot warm en die kaas gesmelt het.

MAALVLEIS-EN-RYSGEBAK
500 ml (2 koppies) gaar rys
250 ml (1 koppie) gerasper kaas
SPEK
250 g (1 pakkie) spek gekap
250 g (1 pakkie) sampioene, in skyfies gesny
½elk rooi en groen soetrissie, in blokkies gesny
MAALVLEIS
1 ui, gekap
1 knoffelhusie, gekneus
bietjie olie
600 g beesmaalvleis
2.5 ml (½ teelepel) gedroogte gemengde kruie
2.5 ml (½ teelepel) gedroogte soet basiliekruid
sout en peper na smaak
SOUS
64 g (1 pakkie) Potato Bake of wituiesoppoeier
190 ml (¾ koppie) warm melk
250 ml (1 koppie) dikroom
125 ml (½ koppie) water

Stel oond op 180ºC.
SPEK – soteer spek en voeg olie by indien nodig. Voeg sampioene by en soteer nog 5 min. Voeg soetrissie vir laaste 2 min by en verwyder van hitte.
MAALVLEIS – soteer ui en knoffel in olie tot sag. Voeg maalvleis, kruie, basiliekruid en sout en peper by. Braai tot vleis gaar is en verwyder van hitte.
SOUS – maak potato bake met warm melk aan . Roer dikroom en water by. Hou eenkant.
Skep gaar rys onder in diep gesmeerde oondbak, gevolg deur spekmengsel, maalvleismengsel en sous.
Strooi kaas oor gereg en bak 25 min of tot goudbruin.
NS VOEG SO 2 eetlepels blatjang by of na smaak en enige speserye na smaak dit gaan so vinnig JULLE KAN DIE SPEKVLEIS EN UIE BRAAI EN DAN DIE MAALVLEIS SAAM DIT MAAK GEEN VERSKIL EN GEWONE ROOM WERK 100%

Foto en resep geplaas deur Rhode Gillespie de Beer

MOMS SPAGETTI AND MEATBALLS

Stefano reveals his Mom’s secret recipe and the trick for tender, juicy meatballs every time.

These meatballs are tender and moist and so easy to make because you don’t have fuss with browning them, you just add them straight to the sauce to cook. If you have any leftovers, make meatball sandwiches.

Yield: 4 servings.
Tomato Sauce
2 tbsp. olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
8 fresh pealed and de-seeded tomatoes chopped
Salt and freshly ground pepper, to taste
4 to 6 basil leaves, chopped

Meatballs
150 g ground veal
150 g ground beef
150 g ground pork
Pinch oregano
¼ cup finely chopped Italian parsley
Salt and freshly ground pepper, to taste
½ cup grated Parmesan cheese
2 eggs
¼ cup milk
½ cup bread crumbs (Stale Brown bread)
¼ cup olive oil, for rolling meatballs

Assembly
500 g spaghetti
Parmesan cheese, for serving

For the tomato sauce: Add olive oil to large saucepan or Dutch oven over medium heat. Add onion and garlic. Sauté onions and garlic until softened and lightly golden, about 3 to 5 minutes. Add tomato sauce and bring to a boil. Season the sauce with salt and pepper. Reduce heat to low and let sauce simmer, until slightly thickened, about 30 minutes. Blend with stick blender

While sauce is simmering, make the meatballs. In a large bowl, combine ground meats, oregano, parsley, Parmesan, salt and pepper, eggs, milk and bread crumbs. Coat your hands with olive oil and roll meatballs, about the size of a golf ball. Makes about 16 meatballs.

Add meatballs to the simmering tomato sauce. Cook until meatballs are no longer pink in the centre and sauce has thickened, about 30 minutes. Stir in fresh basil.

While the meatballs are cooking in the sauce, cook spaghetti in a large pot of salted water. Cook until al dente.

To serve spaghetti and meatballs: Toss spaghetti with tomato sauce and serve Serve with freshly grated Parmesan cheese. Makes about 16 meatballs.

Stefano Mom’s
Photo : Elize de Kock

Vanaand sal ek weer my geliefde ligte ete eet…
300 gram sagte skoon maalvleis (Sirloin)
1 ui
1 eier geel
Maal die vleisies sommer deur die Chinese nommer 8 meultjie
vat nou n Brotchen, smeer botter, en lekker mostert…
Pak die maalvleisie daarop..so 150 gram, pak nou rou uie, en agurtkies op. Gooi sout en swart peper en eet n lekker ROHACK broodjie…
(MYNE sit ek nog n rou eiergeel in die middel)..
BRON- STEFAANS BLAAUW

MAALVLEISTERT
Maak witsous van:
50 ml botter
60 ml koekmeel
sout en peper
500 ml melk
125 ml gerasperde cheddarkaas
Voeg 1 geklitste eier en 125 ml melk by.
Maak 250 g maalvleis geurig met uie en smaakmiddels en voeg 6 gesnipperde weense worsies by. Meng met witsous, skep in oondvaste bak, sit skilferkors deeg bo-oor en bak vir 30 min. by 180 ºC.

Bron:  Cornelia Myburgh

HANDY BEEF MIX
This quick-and-easy mix can be used to make an assortment of beef recipes.
4 eggs, lightly beaten
2 cups dry bread crumbs
1/2 cup 2% milk
3 teaspoons salt
3 teaspoons dried thyme
1 teaspoon pepper
4 pounds lean ground beef (90% lean)

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well.
Divide into four portions; place in freezer containers. Freeze for up to 3 months. Thaw in the refrigerator before using. Yield: 4 servings.
Photo:  Amanda Conradie’s photo.

SHEPHERD’S PIE WITH CAULIFLOWER MASH
Serves 6
Here’s a healthier take on family favourite shepherd’s pie – a great winter warmer. Use mashed cauliflower instead of potato for a lighter version of that classic pie topping.
1 large head cauliflower florets, chopped
4 tablespoons olive oil (or coconut oil)
1 teaspoon ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600 g lamb mince
2½ tablespoons tomato paste
1 teaspoon thyme leaves, chopped
80 ml dry red wine
375 ml beef stock or chicken stock (check gluten-free if required)
3 tablespoons flat leaf parsley, roughly choppedPreheat the oven to 180ºC.
Bring a large saucepan of water to the boil then add the cauliflower and cook for about 10 minutes until tender. Drain the cooked cauliflower in a colander and set it aside.
Heat two tablespoons of olive oil in a large frying pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for five minutes, or until they soften and begin to brown.
Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.
Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend two tablespoons of oil through the puree and season to taste with salt and pepper.
To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden. Sprinkle with parsley and serve with a fresh, seasonal salad of your choice.
Photo and recipe posted by Adam Cloete