Cottage Pie Potatoes


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

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.

Print Friendly, PDF & Email


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

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.)

Print Friendly, PDF & Email

Chicken chasseur


8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley ,chopped

Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.

Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice

Print Friendly, PDF & Email

Pork Sausage Pasta


1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
8 thick pork sausages, skin removed, meat crumbled
400g tin chopped tomatoes
300ml vegetable stock
50g butter
50g plain flour
500ml milk
400g penne pasta
salt and pepper

Preheat the oven to 200C

Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.

Crumble in the sausage meat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.

Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-colored appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.

Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.

Print Friendly, PDF & Email

Easy Fish Curry

1 tbsp vegetable oil
1 large onion , chopped
1 garlic clove, chopped
1-2 tbsp curry paste
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks
rice or naan bread

Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

Print Friendly, PDF & Email

Easy huevos rancheros

1 tbsp vegetable oil or sunflower oil
1 corn tortilla wrap
1 egg
200g can black beans, drained
juice ½ lime
½ ripe avocado , peeled and sliced
50g feta , crumbled
hot chilli sauce (we like sriracha)

Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate. Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork. Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Print Friendly, PDF & Email


400g tin chickpeas, drained
2 tbsp smooth peanut butter
1 garlic clove, finely grated or crushed
½ lemon, juice only
2 tbsp olive oil
½ tsp salt
2 tbsp water
freshly ground black pepper
Recipe tips

Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water. Season with pepper and beat well with a wooden spoon.

Serve with warm pitta bread, veggie sticks or tortilla chips for dipping.

Print Friendly, PDF & Email


Lynette Muller

Klaar bereide brooddeeg gerys en afgeknie

Bestanddele Sous:
125 g spekvleis gesnipper
1 blik tamatie en uiesmoor
250 ml vars room
vars pietersielie
250 ml cheddarkaas gerasper

Voorverhit oond tot 100°. Smeer ‘n plat swartpot of ‘n kasserolbak met botter. Knyp stukke deeg af en vorm in bolletjies. Pak die deegbolle taamlik naby aan mekaar in die bak en laat rys goed uit in die oond. Soteer intussen spek tot gaar, voeg tamatie-en-uiesmoor by en verhit tot kookpunt. Laat prut tot effens afgekook ~ verwyder van hitte, roer room by en geur met sous, peper en pietersielie. Verwyder bak uit oond en verhoog die temperatuur tot 180°. Giet sous oor die deeg en bak 40-50 minute. Sprinkel kaas oor en bak 10 minute. tot goudbruin

Print Friendly, PDF & Email

Chakalaka Broodjie of Muffins

Lynette Muller
Resep vir Broodjie of muffins

500 ml koekmeel
10 ml bakpoeier
sout & peper na smaak
4 eiers
410g Chakalaka (matige geur / sterker geur indien verkies)
125 ml Cheddar kaas gerasper

Voorverhit oond tot 180°
Sif droë bestandele saam
Klits eier en chakalaka
Meng eier mengsel met droë bestandele
Plaas deeg in gesmeerde broodpannetjie en strooi gerasperde kaas bo-oor
Bak +/- 45 minute

Print Friendly, PDF & Email


Rika Theron
4 – 6 porsies

1 ui, fyngekap,
2 knoffelhuisies, fyngedruk,
500 g maalvleis,
1 blik gebakte boontjies in tamatiesous,
15 ml Worcestersous,
paar druppels tabascosous,
sout en swartpeper.  

60 ml botter,
200 ml koekmeel,
2 ml basielkruid,
200 ml Cheddarkaas, gerasper.

Verhit oond tot 180°C.  Smeer ‘n oondvaste bak.  Soteer die ui en knoffel in ‘n klein bietjie olie in ‘n pan tot sag.  Voeg die maalvleis bietjie vir bietjie by en braai tot effens bruin.  Voeg die gebakte boontjies by en geur met die Worcestersous en tabascosous, asook sout en swartpeper na smaak.  Skep in voorbereide bak.  Vryf botter met vingerpunte in koekmeel.  Voeg basielkruid en kaas by en meng goed.  Sprinkel oor die mengsel.  Bak sowat 20 tot 30 minute lank tot goudbruin van bo.  Dien op saam met slaai.


Print Friendly, PDF & Email