Anna Eksteen

1 ui, fyngekap 
500g maalvleis 
1 tamatie, ontvel en fyn gekap
sout en varsgemaalde swartpeper
10ml Worcestersous
30ml tamatiepasta     
1 ekstra groot eier, geklits
1 sny brood, korsies verwyder en gekrummel. 
60ml gladde maaskaas
4 aartappels, geskil en in stukke gesny 
50ml suurroom
50ml Cheddarkaas, gerasper  

Voorverhit die oond tot 180C. Bespuit ‘n oondvaste bak met kleefwerende kossproei. Soteer die ui in olie tot sag. Voeg die maalvleis by en roerbraai tot gaar. Voeg die tamatie by en geur met sout en peper. Voeg die Worcestersous en tamatiepasta by en meng deur. Verwyder van die hitte en voeg die broodkrummels en eier by en meng goed.

Kook die aartappels in genoeg soutwater tot sag. Dreineer en druk goed fyn. Voeg die maaskaas en suurroom by en meng deur. Skep lae van die maalvleis en aartappel in die voorbereide oondbak en eindig met aartappel. Strooi kaas en paprika oor en bak 25 minute lank of tot goudbruin bo-op.



Rika Theron
Lekker vulsel vir Jaffels of Vetkoeke

500 g maalvleis,
15 ml olie,
2 uie, opgekap,
2 huisies knoffel, fyngemaak,
410 g blik ingemaakte tamaties, opgekap,
sout & peper,
15 ml tamatiepasta,
1 beesvleisblokkie,
3 ml orego
2 ml basiliekruid.

Braai maalvleis sonder olie gaar.  Geur.  Skep uit pan.  Voeg olie by pansappe en verhit.  Braai ui en knoffel liggies.  Voeg res van bestanddele by en roer tot mengsel dik is.  Skep vleis terug.  Proe en geur.  Prut tot mengsel amper droog is.  Laat koud word en gebruik.

Beef Burger with bacon and a cheese sauce

WHAT YOU NEED (serves 6)

For the cheese sauce:

  • 2 tots butter
  • 2 tots cake flour
  • 2 cups milk (full cream, obviously)
  • 1 tot Dijon mustard
  • at least 1 cup grated mature cheese (1 cup of grated cheese is
  • about 100 g, but err on the side of extravagance – I use a mixture of
  • Cheddar, Parmesan and whatever else happens to be in my fridge)
  • salt and black pepper to taste (not all cheese has the same salt content)

For the burgers:

  • 1 kg good-quality beef mince
  • 1 tot olive oil
  • salt and pepper (optional)
  • 1 packet smoked streaky bacon (200–250 g)
  • 6 hamburger rolls (sliced open and buttered on the insides)
  • lettuce leaves (washed and drained)
  • 2 large tomatoes (sliced)


Make the cheese sauce:

  1. Melt the butter in a pot over medium heat and then add the flour. Stir until the flour is mixed smoothly with the butter, and then cook for 1 minute, stirring all the time.
  2. Pour in the milk bit by bit while stirring vigorously to incorporate it completely and make a smooth sauce. A wooden spoon should work fine, but if you struggle, use a metal hand whisk. Never leave the sauce unattended; believe me, I speak from experience. If at any time you feel you’re losing control, decrease the amount of heat reaching the pot and first fully combine everything already in the pot before adding more milk.
  3. As soon as all the milk has been incorporated, toss in the mustard and cheese. Stir well until the cheese has melted.
  4. Take the pot off the heat and test for seasoning. Add salt and pepper if the sauce needs it. Some cheeses are very salty already and the sauce will only need a decent grinding of black pepper. Keep the sauce aside until the burgers are ready. Reheat and stir just before pouring it over the burgers – and don’t worry about that ‘skin’ forming on top of the sauce, for it stirs away. Alternatively, make the sauce while braaing the patties.

Make the burgers:

  1. Divide the mince into 6 balls, then use your clean wet hands to shape them into patties. Always flatten them a little more than you think, because they will shrink and thicken in the middle during the braai. Brush them with olive oil on both sides.
  2. Put the patties on an open grid and season the top with salt and pepper. Cook for about 5 minutes, then carefully (yet confidently) flip them over with a metal spatula. Season with salt and pepper, and cook for another 5 minutes on the other side – 10 minutes in total. To be clear, you only turn the patties once on the braai. Every time you turn them, there is a risk of breaking them. Don’t fiddle with the patties while they are on the braai, because it only makes you look like a beginner.
  3. While you’re braaing the patties, also braai the bacon until crispy. You can do this in a pan, or you can lay the rashers out on the braai grid, and also only turn them once. Take care not to drop any bacon through the grid onto the coals.
  4. Put the sliced rolls buttered side down on the grid, then toast until they are golden brown. Take them off the fire. Don’t burn the rolls; it happens easily.
  5. To assemble the burgers: Put a piece of lettuce and 2 slices of tomato on the bottom half of the roll. The strips of crispy bacon go on next, then the braaied patty. Top it off with a generous helping of warm cheese sauce.
Recipe & photo copyright: JanBraai


Send in by Rika Theron

40 ml vegetable oil,
2 medium onions, chopped,
500 g lean beef mince,
30 ml tomato paste,
375 ml water,
1 packet Chilli Beef and Vegetable soup,
125 ml fresh coriander (chopped),
2 x 400 g tins red kidney beans (drained),
salt to taste.

Heat oil in pan, add onions. Saute until soft. Remove onion mix from pan. Add mince meat and tomato paste. Stir over high heat until browned. Add onion mixture. Add soup powder mixed with the water. Pour in kidney beans. Season and simmer for 20 minutes. Add coriander just before serving.

Dads Meat Loaf

Send in by Okkie Jansen van Vuuren

What You’ll Need:
500g Mince
500g Pork Mince
1/2 cup chopped onion
1/2 cup bread crumbs
2 eggs
1/2 cup Tomato sauce, divided
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon light brown sugar

What To Do:
1. Preheat oven to 180 degrees C. Coat a bread pan with cooking spray.

2. In a large bowl, combine beef, pork, onion, bread crumbs, eggs, 1/4 cup tomato sauce, Worcestershire sauce, salt, and pepper; mix well. Press mixture into prepared pan.

3. In a small bowl, combine remaining ketchup and brown sugar; brush over meat loaf.

4. Bake 1 to 1-1/4 hours, or until juices run clear. Allow to sit 5 minutes, then slice and serve.


LASAGNA (Cape Malay Cooking)

Send in by Jan van Niekerk

1 kg steak mince 3 tablespoons of cooking oil
2 onions chopped finely 1 can of peeled and chopped tomatoes
2x 115 grams of tomato paste 5 cloves of garlic finely chopped
1/2 a teaspoon of Italian herbs 1 tablespoon of dried parsley
1/2 a carrot grated 2 teaspoons of salt
1 tablespoon of freshly ground black pepper 3 tablespoons of sugar ( very important)
1 box of Lasagna

In a large pot heat the oil and add the onions , fry for a few minutes now add the garlic , salt , pepper , herbs and tomato in a tin and the paste and carrots , cook for 10 minutes stirring occasionally . Now add your steak mince … Cook for another 10 minutes , now add a cup of warm water and on medium heat cook mince stirring occasionally – after 20 minutes add another cup of warm water and simmer for 10 minutes – and you done . Now for the White cheese sauce –

The most delicious white sauce / Cheese Sauce

150 grams of butter 3 tablespoons of cake flour
1 tablespoon of corn flour 1 teaspoon of salt
1 teaspoon of fine black pepper 1/2 a teaspoon of nutmeg
1 tablespoon of mustard powder 1&1/2 liter of warm to hot milk
1 cup of grated cheese if you making a cheese sauce .

Add butter to a medium sized pot and allow to melt on medium to high heat , now add the flour, corn flour mixed with half a cup of warm milk , salt and spices and stir into butter with a hand whisk for a minute or two to allow the flour to cook through . Now add your milk a cup at a time stirring with your whisk until the sauce thickens … Repeat this process with adding the warm
Milk and stirring continuously until all the milk has been used and your sauce is silky and a bit thick . For cheese sauce add you grated cheese at this point and stir till all cheese has melted
Now layer the lasagna dish first with mince mixture , lasagna sheets , mince mixture , cheese sauce , lasagna sheets , mince mixture , lasagna sheets and remaining cheese sauce on top – sprinkle with some cheese and black pepper and bake on 190 deg for 35-40 minutes . Allow to rest for 10 minutes before serving . Serve with a crispy green salad . Delicious !!

Mince Jaffles

1 tbsp (15ml) olive or avocado oil
1 onion, chopped
1 garlic clove, crushed
500g mince
1 x 410g tin chopped tomatoes
3 tbsp (45ml) tomato paste
1/3 cup (80ml) chutney
1 cup (250ml) frozen mixed corn and peas, thawed
salt and ground pepper
handful of parsley leaves, chopped
12 slices low-GI or white bread
tomato sauce, to serve

Heat the oil in a pan over medium-high heat and fry the onion and garlic for 5 minutes until soft. Add the mince and cook for 5-8 minutes until browned.

Add the tomatoes, tomato paste and chutney and cook for 5 minutes. Add the corn and peas and cook for 5 minutes. Season, then add the parsley.

Make 6 sandwiches with the mince and fry each sandwich in a jaffle pan over medium-high heat for about 5 minutes, or until golden all over. Serve with tomato sauce.

Find the jaffle makers at selcted Builders Warehouse stores and banking recipe

Banting herbed meatball bake

800 g lamb or beef mince
2 eggs
handful of fresh coriander, chopped
15 ml (1 T) mixed dried herbs
10 ml (2 t) ground cumin
5 ml (1 t) caster sugar
80 ml (⅓ c) balsamic glaze
salt and pepper
30 ml (2 T) olive oil
4 garlic cloves, thinly sliced
3 red chillies, halved
15 ml (1 T) tomato paste
1 can (400 g) tomato purée
500 ml (2 c) grated mozzarella cheese
roasted vegetables to serve

Preheat the oven to 200 °C. In a bowl mix the mince, eggs, coriander, dried herbs, cumin, sugar, balsamic glaze, salt and pepper, making sure the ingredients are well combined. Using wet hands, roll 2 tablespoons at a time into balls. Heat half the oil in a large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 5 minutes or until browned. Transfer to an ovenproof dish and set aside. Heat the remaining oil in a saucepan over medium heat. Add the garlic and cook for 1 minute. Add the chillies, tomato paste, tomato purée, salt and pepper and stir to combine. Bring to the boil and simmer for 5 minutes. Pour the sauce over the meatballs in the dish and top with the cheese. Bake for 10 minutes or until golden on top. Serve with the roast vegetables.

Meatball and veggie soup

Gavin Victor

Preparation time: 20 min

Cooking time: 40 min

30 ml olive oil
2 onions, chopped
3 carrots, peeled and diced
2 stalks celery, chopped
2 litre beef stock
12 brussel sprouts
200 g green beans, cut into pieces
8 patty pans, cut into sixths
200 g cauliflower, broken into florets

300 g lean beef mince
1 large egg, lightly beaten
10 ml ground coriander
10 ml Worcestershire sauce
2 ground cumin
salt and freshly ground pepper, to taste
freshly chopped parsley, to garnish

Heat the oil in a large saucepan and sauté the onions, carrots and celery for 5 minutes. Add the stock and vegetables and bring to the boil. Reduce the heat and simmer for 10 minutes.

Mix all ingredients together and roll into small balls. Add to the soup, one by one. Continue to simmer gently for 20 minutes. Season to taste and serve sprinkled with chopped parsley.



Rice Layer:
400g (500 ml) long grain rice
100g (125 ml) large brown lentils
10 ml salt
2 ml turmeric
1 litre water

Mince Layer:
2 onions, thinly sliced
500g lean beef mince
3 cloves
3 cardamom pods, bruised
2 pieces stick cinnamon
5 ml crushed fresh ginger
5 ml crushed garlic
10 ml ground cumin
10 ml ground coriander
5 ml crushed dried chilli
5 ml turmeric
30 ml tomato paste
125 frozen diced carrots
125 g frozen peas
55g (55 ml) butter
150 ml water

Rice Layer: Simmer the rice and lentils in water with the turmeric and salt for 20 minutes. Rinse and drain in a colander.

Mince Layer: Combine onions, mince, cloves, cardamom, ginger and garlic and cook in a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste. Cook for a further 10 minutes or until spices are well blended. Add the mixed vegetables and cook for 5 minutes.

Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with water. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). Serve with salad and chutney.