VRUGTIGE MACARONI-SLAAI

Marie

Heerlik by ‘n vleisbraai. (Dit lewer 8 porsies)

Bestanddele
250 g macaroni                                                            
15 ml olie
1 klein pynappel, geskil en in blokkies gesny                 
3 piesangs, in skywe gesny
1 x 410 g-blik perskeskywe, gedreineer                         
401 g-blik jong ertjies, gedreineer
kruisementblare vir garnering

Slaaisous:
125 ml bier                                                                   
125 ml goeie gehalte mayonnaise

Metode
Kook die macaroni in soutwater vir 10 15 minute of tot al dente.   Dreineer en spoel af onder koue lopende water.  Meng pasta liggies met die olie.  Berei intussen die slaaisous deur die bier en mayonnaise goed te skud in ‘n glasfles met ‘n skroef deksel.  Meng die macaroni, pynappel, piesangs, perskes, ertjies en slaaisous saam.  Skep in ‘n mooi vlak slaaibak, garneer met kruisementblare.

Wenke:
Die slaai kan ‘n uur of wat vooraf gemaak word, bedek met kleefplastiek en bêre in die yskas.
Besprinkel die piesangskywe met ‘n bietjie suurlemoensap.

Variasies:
Vervang die ingemaakte perskes deur ingemaakte lietsjies.
Vervang die bier deur pynappelsap óf natuurlike jogurt.
Gebruik 1 x 410 g-blik pynappelstukke, gedreineer, in plaas van vars  pynappel.

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CHEESY BEAN BURGERS

INGREDIENTS:
2 tbsp olive oil
2 leek, sliced
200 g mushrooms, sliced
2 large carrots, peeled and coarsely grated
1 tbsp seasoning, we used Schwartz Moroccan
1 tbsp soy sauce
1 can KOO Red Kidney Beans, drained and rinsed
100 g cheddar, coarsely grated
4 slices granary bread torn into pieces
Burger buns, lettuce, tomato and other favourites, to serve
Salt and pepper to season

METHOD:
Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 minutes until soft. Tip veggies into a food processor with the beans, cheese and bread, season, then pulse to a thick paste. (Can also be left rough, for extra texture, just pulse a few times, so it is easy to bind into a burger).
With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
To cook, heat oil in a frying pan and fry for 2-3 minutes on each side until crispy. Season with salt and pepper while cooking.

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Tomato Risotto

INGREDIENTS
45 ml (3 Tbsp) olive oil
15 ml (1 Tbsp) butter
1 onion, finely chopped
1 leek, sliced
1 large garlic clove, crushed
250 g (1 cup) Arborio rice
1 x 410 g can Rhodes Quality Whole Peeled Tomatoes
15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet
1lt. (4 cups) chicken stock, hot
salt and freshly cracked black pepper
to serve: fresh basil leaves and grated Parmesan

METHOD
Heat the olive oil and the butter in a large heavy-bottomed saucepan. Add the onion and the leek and fry until softened. Add the garlic and fry for a few minutes more. Add the rice and toss well. Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock. Continue cooking, adding stock when necessary until the rice is tender. Remove from the heat. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.

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Blatjang Aartappels

Magda

Bestanddele
6-8 middelslag aartappels sout
250ml vrugte blatjang
250ml kook water
125ml mayonaise
1 pakkie dik wituiesoppoeier

Metode
Kook aartappels in skil net tot sagm Verhit die oond tot 180 grade C. Dreineer aartappels en halveer elkeen met skil en al oorlangs. Plaas die halwes met die gesnyde kante na bo in ‘n vlak oondvaste bak met ‘n inhoudsmaak van +- 2,5 liter Meng die res van die bestanddele en skep dit oor die aartappels en bak vir ‘n halfuur lank. Bedien warm.

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CALAMARI EN MOSSELSLAAI

Rina

Bestanddele
300g calamari, in ringe gesny                                        
30ml botter
1 blik mossels in skulpe                                               
1 suurlemoen (skil gerasper, sap uitgedruk)
4 grasuie, gekap
15ml sojasous
30ml droë witwyn                                                          
20ml sesamsaad (gerooster)
60ml olyfolie               
1ml suiker
15ml gekapte pietersielie

Metode
Soteer calamari vinnig in verhitte botter vir ongeveer 2 minute lank. Wees versigtig om nie te lank te braai nie anders word dit taai.  Plaas mossels in kokende water totdat die skulpe oopgaan.  Dreineer.  Giet suurlemoensap en skil bo-oor calamari en mossels in mengbak en meng om te bedek.  Laat afkoel.  Meng oorblywende bestanddele en giet bo-oor calamari en mossels en marineer ten minste vir 2 ure lank.  Geur na smaak met sout en varsgemaalde swartpeper.

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CURRIED PILCHARD SPAGHETTI

Woumarie

Ingredients
400g can Lucky Star Curried Pilchard Cutlets
400g spaghetti
80g reduced fat feta cheese, crumbled
Tomato Sauce
Canola oil for frying
2 onions, finely chopped
10ml (2 tsp) chopped garlic
5ml (1 tsp) ground coriander
5ml (1 tsp) ground cumin
2.5ml (½ tsp) cayenne pepper (optional)
410g can chopped tomatoes
Milled black pepper
Brown sugar

Method
Tomato Sauce: Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. Pour in the tomatoes and season with pepper and a pinch of sugar. Cook briskly, uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly. Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through. While preparing the sauce, cook the spaghetti until tender in boiling water. Drain in a colander. Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad.

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Ertjie Slaai

Magda
Bedien 6 tot 8 mense gemaklik.

Bestanddele
1 x Blik ertjies
1 x Blik botterbone (Die wit groot bone)
1 x Medium ui
1 x Medium Green pepper
¾ koppie mayonaise
½ koppie gedroogte sultanas \ 2 x Piesangs \ Geblikte perskes fyn opgesny
¼ koppie kondensmelk
1 T mosterd poeier opgelos in 2 x T asyn
Sout en suurlemoen pepper na smaak

Metode
Kap nou die ui en green pepper vyn op en meng eenvoudig al die bestandele saam. Let wel jy kan die saltanas \ Piesang \ Geblikte perskes nie saam gebruik nie, maar jy kan dit om die beurt probeer en elke keer is jou slaai ‘n wenner. As jy die piesangs gebruik, voor jy dit in die res van die bestandele meng gooi net eers ‘n bietjie suurlemoen sap oor sodat die piesangs nie verbruin nie. Kan meer piesangs bysit om die slaai te rek.

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Pork Sausage Breakfast

Mary

Ingredients
1 tbsp light olive oil
8 pork sausage, cut into chunks
6 spring onions, finely chopped
200g mushrooms, thinly sliced
2 garlic cloves, crushed
400g cherry tomatoes, halved
400g tin baked beans
4 large free-range eggs
¼ tsp sweet smoked paprika
40g feta
2 tbsp finely chopped flat leaf parsley, to garnish

Method
Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside.

Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through.

Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.

Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.

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Cottage Pie Potatoes

Mary

Ingredients
1 onion, finely chopped
250g beef mince
1 tsp dried mixed herbs
400g tin chopped tomatoes
1 beef stock cube
2 large baking potatoes around 325g, washed well
50g Cheddar, grated
20g butter
salt and freshly ground black pepper

Method
Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick.

Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the center. Leave to stand until cool enough to handle.

Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside.

Put the potato skins, cut side up, in a microwaveable flameproof baking dish.

Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese.

Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown.

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Hoenderbredie

Bestanddele
1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas

Metode
Geur hoender met sout & peper en kook tot sag.  Ontbeen en sny vleis in stukke. Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld en kook tot dik. Kook macaronistukkies in soutwater to sag en dreineer. Smelt botter in ‘n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by en kook ‘n rukkie. Meng meel met water en roer by tamatiesous. Voeg sop by en
roer tot gemeng. Voeg hoender, kaas en macaroni by, meng en laat ‘n paar minute prut. Sit warm voor met rys en ‘n slaai.  (6 – 8 persone.)

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