Deeg:

• 8 kop meel
• 1 tl sout
• 500gr to bake stork margarine

1. Rasper die botter in die meel en soutmengsel in en vryf in met jou vingers
2. Meng 4 eiergele met 4 eetl asyn en gooi 500ml YSKASWATER by
3. Meng alles goed en rol uit
4. Sny jou blokkies vir die pasteitjie – ek en my ma het die groote mooi uitgewerk
5. Sny dit 5cm by 7 cm – dit is ‘n mooi fyn maar groot genoeg pasteitjie

Vleismengsel:

1. Maak maalvleis gaar op stoof SONDER ENIGE WATER OF UIE.
2. Voeg sout en peper by na smaak.
3. Maak kappokaartappels – kook net die aartappels op en mash met klein bietjie melk
   1. Die formule moet wees bv 1kg maalvleis op 1 kg mash – of 500gr op 500gr – jy bepaal hoeveel rolletjies jy wil maak
4. Meng die maalvleis en mash goed
5. Vat jou vinger, maak nat met water en smeer bo-oor die pasteideeg.
6. Sit vleis in en rol toe.
7. Seël jou kant mooi toe met water op die vinger wat jy smeer tot glad.
8. Pak jou vleispasteitjies op bakplaat .
9. Vat 1 eetlepel mayonnaise gemeng met 1 eiergeel.
10. Met jou kwassie verf die hele vleispasteitjie mooi – ooral – probeer om nie plekkies te mis nie want die mayonnaise gee die pasty so ‘n mooi bruin goue kleur as gebak is, en as daar plekkies is wat jy nie geverf het nie, is daar wit kolle op die pasty.
11. Strooi bietjie sesame saadjies bo-op.
12. Bak vir ongeveer 30 min by 150 grade C

Translation

Chicken or Minced Meat Sausage Rolls

Dough:

• 8 cups of flour
• 1 tsp salt
• 500gr to bake stock margarine

1. Grate the butter into the flour and salt mixture and rub in with your fingers
2. Mix 4 egg yolks with 4 tablespoons of vinegar and add 500ml REFRIGERATOR WATER
3. Mix everything well and roll out
4. Cut your squares for the pie – my mother and I worked out the big ones nicely.
5. Cut it 5cm by 7cm – it’s a pretty fine but big enough pie.

Meat Mixture:

1. Cook minced meat on stove WITHOUT ANY WATER OR ONIONS.
2. Add salt and pepper to taste.
3. Make kappo potatoes – just boil the potatoes and mash with a little milk
   1. The formula must be, for example, 1kg mince on 1kg mash – or 500gr on 500gr – you decide how many rolls you want to make
4. Mix the minced meat and mash well
5. Take your finger, wet with water and spread on top of the pie dough.
6. Put meat in and roll up.
7. Seal your side well with water on the finger that you spread until smooth.
8. Place your meat pies on a baking tray
9. Take 1 tablespoon of mayonnaise mixed with 1 egg yolk.
10. With your brush, paint the whole meat patty nicely – everywhere – try not to miss any spots because the mayonnaise gives the patty such a nice brown golden color when baked, and if there are spots that you haven’t painted, there are white spots on the pie.
11. Sprinkle some sesame seeds on top.
12. Bake for about 30 min at 150 degrees C

Ultimate Slow-Cooked Taco Spaghetti Fusion

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (10 oz) Ro*Tel diced tomatoes and green chilies, undrained
• 4 cups chicken broth
• 8 oz spaghetti, uncooked
• 1 cup cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Sour cream, for serving (optional)
• Avocado slices, for garnish (optional)

Directions:

1. In a skillet over medium heat, cook ground beef with onion and garlic until beef is thoroughly browned; drain.
2. Transfer the beef mixture to a 6-quart crockpot.
3. Add taco seasoning, both cans of tomatoes, and chicken broth.
4. Stir to combine.
5. Break spaghetti into thirds and stir into the crockpot, ensuring it is covered by the liquid.
6. Cover and cook on high for 2-3 hours or until the pasta is tender, stirring occasionally to prevent sticking.
7. Once cooked, stir in shredded cheddar cheese until melted and creamy.
8. Serve hot, garnished with cilantro, sour cream, and avocado slices if desired.

Prep Time: 15 minutes | Cooking Time: 2-3 hours | Total Time: 2 hours 15 minutes – 3 hours 15 minutes
Kcal: 520 kcal | Servings: 6 servings

Ingredients

• 1kg mince (lamb or beef)
• 1 large onion
• 1 large tomato
• 4 green chillies
• Methi herbs (about 12 bunches)(washed thoroughly)
• 1 tblsp ginger and garlic
• 1 sprig curry leaf
• Potatoes (optional)
• 1 tsp whole jeera
• 1/2 tsp mustard seeds
• 1 star anise
• 2 elachi
• 2 cloves
• 4 tsp chilli powder
• 4 tsp masala
• 1 tsp turmeric
• 1 tsp dhania powder
• Oil
• Salt to taste
• Potatoes are optional

Method

1. Heat your oil.
2. Add all the whole spices
3. Add your onion and allow to brown
4. Add the Mince to braise a few minutes
5. Add the spices and allow to cook for a few minutes
6. Add your tomato, ginger and garlic, curry leaves.
7. Once the tomato cooks completely, add the methi herbs.
8. If you are using potatoes add this as well.
9. Lower the heat and simmer until cooked.
10. Check the salt, garnish and serve.
11. I served ours with roti and sambals.

Ingredients

• 800 grams of mince meat
• 1 onion chopped finely
• Salt to taste
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1 tsp red kashmiri Chilli powder
• 1 tablespoon chicken braai masalla
• 2 tablespoons sweet chilli sauce
• 2 teaspoons of black pepper
• 2 tablespoon of chopped parsley
• Cup of finely chopped green and red pepper
• 4 slices of white bread soaked in a little milk and then squeeze the milk out of the bread
• 1 tablespoon of finely chopped garlic
• 1/2 teaspoon of chili powder.
• 1 egg

Method

1. Mix all ingredients together in a bowl with your hands.
2. Make into balls and fry in shallow oil till brown on both sides.

Bestanddele:

• 1.25 kg koekmeel (gesif),
• 1pakkie anchor kits suurdeeg,
• 10 ml sout,
• 10 ml suiker,
• 3 koppies lou warm water met 1 eetlepel wit asyn daarin,
• 750 ml kook olie om vetkoek in te braai.

1. Maak deeg aan met die louwarm water en knie goed. Laat rus vir 10 minute en knie af.
2. Maak 16 balle en plaas eenkant om weer te rys.
3. Verhit olie.
4. Maak nou die deeg plat en plaas in matige warm olie.
5. Braai eers aan eenkant tot ligbruin en keer dan om en braai aan anderkant tot ligbruin.
6. Die vetkoek sal sommer veerlig voel.

Nou vir die mince:

Kerrie

• 2 kg Maalvleis
• 2 na 3 groot aartappels in blokkies gesny (pre-cook vinnig in die mikrogolf tot amper sag)
• 2 groot uie (gekap)
• 500gr gevriesde gemengde groente (of 1 blikkie kerriegroente en 1 blik gemengde groente (410gr)
• 1 blokkie beesstert ekstrak (aangemaak soos aanwysings)
• 1 eetl sout
• 2 groot opgehoopte eetl bladjang
• 2 groot opgehoopte eetl appelkooskonfyt
• 2 eetl Kerrie
• 1 eetl borrie
• 1 blik tamatie en uie smoor
• 1 pakkie beesstert soppoeier
• 1 blokkie wheetbix om mengsel te verdik

1. Braai uie, kerrie en borrie in bietjie olie tot sag. Voeg appelkooskonfyt , bladjang en maalvleis by en roerbraai tot vleis net af is van pienk
2. Voeg jou sout, beesstert ekstrak, tamtiesmoor, aartappels en groente by.
3. Laat prut tot alles sag en gaar is.
4. Maak pakkie beesstertsop aan met bietjie water en voeg by.
5. Laat prut tot dik.
6. Indien nodig, verdik met die blokkie weetbix wat jy inkrummel.

Here is a delicious bobotie recipe from South Africa, which is a traditional ground beef dish originating in Malaysia. Now you can make your own from scratch. Enjoy!

A traditional Cape-Malay recipe from South Africa.

Course: Main
Cuisine: South African

Ingredients

• 1 lbs cooked Ground Beef
• 1 big Onion
• 1 tbsp Butter
• 1 slice bread soaked in milk
• 1 tbsp Curry (paste or powder – I use paste)
• ½ cup Coconut (not sweet or almonds)
• Juice of one lemon
• 2 tbsp Vinegar
• 1 tbsp Apricot jam or 1 dessert spoon honey
• 3 cups Milk
• 3 Eggs

Instructions

1. Cook the ground beef with onion in oil or butter.
2. Add a little salt and pepper and one tablespoon tomato paste for flavor to the ground beef.
   Also add a little parsley.
3. In a different pan, fry the onions in butter and add curry – allow to become darker.
4. Beat the eggs and milk together.
5. Add lemon juice into curry mixture, then apricot jam, coconut, bread & vinegar.
6. Add ground beef and one third of milk & egg mixture.
7. Bake for ten minutes in pyrex dish uncovered at 325 °F.
8. Then pour over the balance of milk & egg mixture and leave in oven until brown.

Bestandelle:

Frikkadelle:

• 2 dik snye witbrood
• 125 ml karringmelk
• 1 kg maer maalvleis
• 1 ui, gerasper
• 1 eier
• 12,5 ml blatjang
• 2 ml kerriepoeier
• 2 ml neutmuskaat
• 2 ml naeltjies
• Sout en peper
• Koekmeelblom

Sous:

• 25 ml margarine
• 4 groot uie, gekap
• 25 ml koekmeelblom
• 125 ml asyn
• 15 ml suurlemoensap
• 750 ml water
• 12,5 ml kerriepoeier
• 5 ml borrie
• 37,5 ml appelkooskonfyt
• 12,5 ml blatjang
• 10 ml suiker
• 6 ryp piesangs

Metode:

Stoofplaat en oond

Die frikkadelle:

1. Week die brood in die karringmelk en meng dit met die res van die frikkadelbestandele, behalwe die koekmeelblom.
2. Vorm frikkadelle, rol dit in die koekmeelblom en pak dit lossies in ‘n oondskottel met ‘n deksel.
3. Voorverhit die oond tot 190° C ( 375° F )

Die Sous:

1. Verhit die margarine in ‘n kastrol en die braai die ui daarin tot sag.
2. Meng al anderbestanddele, behalwe die piesangs, en roer by die uie.
3. Snipper nou twee van die piesangsen roer dit by die sous.
4. Laat die sous ‘n paar minute prut tot die piesangs sag is.
5. Sny dieander 4 piesangs in skywe en versprei oor die frikkadelle in die oondskottel.
6. Giet die sousbo-oor, bedek en bak 1,5 – 2 uur tot gaar.

Lewer 6 porsies.
Sit voor met rys, klapper (opsioneel) en mengelslaai.

Uie Mengsel:

• Sny 5 groot uie
• Olie
• 1 eetlepel kerrie
• 1 eetlepel borrie
• 1 eetlepel mielieblom
• 2 koppie bladjan
• 1 koppie konfyt
• 1 koppie rooiwyn

1. Meng alles mooi.

Frikkadelle:

• 700gram maalvleis
• Halwe koppie oats
• 1 eier
• Halwe ui fyn gekap
• 1 eetlepel borrie
• 1 eetlepel kerrie
• Halwe teelepel koljander
• Halwe teelepel naeltjies
• Halwe teelepel kaneel
• halwe teelepel paprika
• 1 teelepel sout
• 1 koppie bladjan
• 1 eetlepel kruie

1. Meng goed en vorm vleis balle/frikkadelle.
2. Sit in oondbak met olie, braai die frikkadelle tot bruin.
3. Gooi uie mengsel oor die frikkadelle.
4. Maak toe met foelie en bak vir ‘n uur.
5. Haal foelie af en bak vir nog 15min.

Geniet.

This classic dish from South Africa, Bobotie (pronounced ba-bo-tea), is made with ground beef seasoned to perfection and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. A comforting meal, full of the flavors of Africa!

Servings: 4 to 6
Category: Entree
Cuisine: South Africa

Ingredients

• 3 slices of bread
• 1 cup + 1/2 cup milk, divided
• 2 tablespoons olive oil
• 2 large onions, roughly chopped
• 4 teaspoons medium curry powder
• 1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 garlic cloves, finely chopped
• 1 1/2 pound ground beef
• 1/2 cup fruit chutney
• 1 tablespoon apricot jam
• Zest and juice of one medium lemon, divided
• 4 teaspoons tomato paste
• Salt and pepper
• 2 large eggs
• 4 bay leaves

Instructions

1. Preheat your oven to 350°F.
2. Soak the bread in 1 cup of milk.
3. Heat the olive oil in a wide skillet set over medium heat.
4. Once the oil is hot, add the onions, and cook until soft.
5. Add the curry powder, mixed herbs, ground cumin, turmeric, and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
6. Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
7. Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste.
8. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired.
   It should be delightfully zingy!
9. Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces.
10. Mix the bread into the beef mixture, and spread evenly into an oven-proof dish.
11. Strain the milk that has come from the bread, and add the remaining 1/2 cup of milk.
12. Beat in the eggs, and season with 1/4 teaspoon salt and pepper to taste.
13. Pour this over the meat, and decoratively scatter the bay leaves on top.
14. Bake, uncovered, at 350°F for 45 minutes, or until golden brown.