NB:refrigerate over night

THREE BEAN SALAD

Ingredients :
Green beans
1 diced red onion
Half red pepper thinly sliced
Half yellow pepper thinly sliced
410g red kidney beans
410g butter beans in brine
Half a cup diced celery
1/2 cup cider vinegar
1/4 cup olive oil
1 tablespoon honey
30ml wholegrain mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper
Fresh Parsley

Instructions :
Boil green beans and put them aside to cool
In a bowl, gently mix the butter beans, kidney beans, green beans, yellow pepper, red pepper red onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, Fresh Parsley and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate over night.

Credit: Cooking with Metjie

DINNER TIME
POTJIEKOS RECIPE (You need 3 legged black pot for this recipe)

INGREDIENTS:
Olive oil
Bay leaves
Beef 1 kg
2 Onions, chopped
baby Potatoes
Green pepper
Red pepper
Carrots
Sweet corn
30ml Garlic
Salt
Black Pepper
Tomato paste
Rajah masala
Paprika

INSTRUCTIONS:
Place the iron pot on the fire and heat the oil.
Add the onions and fry until soft
Add the meat and paprika ,raja Masala, garlic , salt and black pepper.
When the meat is brown, add water and the bay leaves.
Put the lid on and gently simmer for approx an 1 hour.
Add the potatoes ,sweet corn and the carrots first and cook for about 30-40 minutes before adding the red pepper and the green pepper
Taste and add tomato paste and wait for few minutes before you remove the pot from fire.

Credit: Cooking with Metjie

Ingredients:
-2 cups of baby carrots

• 250ml sugar
• 2 tablespoons oil
• 180ml apple cider vinegar
• 30ml worcestershire sauce
• 60ml sweet chilli
  -60ml tomato sauce

Instructions:
Bring a hot water to the boil and add carrots.
Boil for 5 minutes until soft and tender,drain and rinse with cold water ,Then combine sugar, oil, vinegar, tomato sauce,sweet chilli worcestershire sauce and bring to the boil.
Remove from the heat and pour over the carrots.
Cover and refrigerate overnight.

Source: Cooking with Metjie

DINNER TIME
POTJIEKOS RECIPE (You need 3 legged black pot for this recipe)

INGREDIENTS:
Olive oil
Bay leaves
Beef 1 kg
2 Onions, chopped
baby Potatoes
Green pepper
Red pepper
Carrots
Sweet corn
30ml Garlic
Salt
Black Pepper
Tomato paste
Rajah masala
Paprika

INSTRUCTIONS:
Place the iron pot on the fire and heat the oil.
Add the onions and fry until soft
Add the meat and paprika ,raja Masala, garlic , salt and black pepper.
When the meat is brown, add water and the bay leaves.
Put the lid on and gently simmer for approx an 1 hour.
Add the potatoes ,sweet corn and the carrots first and cook for about 30-40 minutes before adding the red pepper and the green pepper
Taste and add tomato paste and wait for few minutes before you remove the pot from fire.

Credit: Cooking with Metjie

INGREDIENTS:
60 ml Oil
1 cup red wine or liquid beef stock
750g mince meat
1 chopped onion
1 teaspoon garlic
2 tablespoons of tomato paste
2 tablespoons paprika
2 tablespoons bbq spice
Black pepper and salt
Lasagne sheets
2 cups Cooked creamy spinach

WHITE SAUCE:
5 tablespoons Butter
4 tablespoons cake Flour
2 x tins of evaporated Milk
Salt
2 cups of grated cheddar cheese

Method

• In a large saucepan fry onion and garlic in oil until translucent
  -Add mince,salt,paprika,bbq spice ,black pepper and fry until lightly browned.
  -Stir in tomato paste,wine. Bring to the boil then simmer, covered for 15 minutes and remove from heat.

CHEESE SAUCE:
-Melt butter in a saucepan on a medium heat .
-Stir in flour to form a paste.
-Gradually add evaporated milk whisking continuously until the mixture is smooth and thickened,Season to taste.
-Add grated cheddar cheese and remove from heat.

-Preheat oven to 180 degrees Celsius.
-In a greased oven dish layer white sauce, then Lasagne Sheets, then meat sauce,creamy spinash in single layers.
-Continue layering in this order, finish with white sauce.
-Sprinkle grated cheddar cheese .

• Bake for 30 minutes,Allow to cool for 5 minutes before serving.

Credit Cooking with Metjie

Ingredients:
Chickpeas
Diced cucumber
Red onion
Watercress
Diced feta
Olives
Cherry tomatoes
Knorr Greek dressing

Method:
Add all the ingredients to a salad bowl and drizzle dressing over top and gently toss to evenly coat.

Credit: Cooking with Metjie

Try all in one.saves time..
Clean any Veges u like.
Cut uo chicken and drain any excess water.
Marinate chicken pieces and potatoes wth
salt,
spices
and blackpepper in little oil,

Put in th oven for 30 mins,thn add butternut,peppers, garlic,chilli,onion nd any sauces u prefer thn cook for another 30mins.

Credit: Bontle’s Exotic Cuisines

Crreamed_samp
I slow cooked soaked samp til well done,added a cup milk to soften it,add margarine,
then in a cup I mixed cremora,
cream of chicken soup,
mild nd spicy rajah,
with a bit of milk le aromat.
garnished wth herbs nd red pepper

spinach_I fried garlic nd onion n margarine, mix milk with a spoon of flour,add to thm to make white sauce,add uo morogo then season.

wil b done in less thn 4mins.

Credit: Bontle’s Exotic Cuisines

Ingredients:
Olive oil
2 tablespoons Rajah Curry Powder
3 tablespoons paprika
500g beef stew pieces
2 tablespoons exotic braai spice
1 onion (diced)
250ml water
2 beef Stock Cube
3 tablespoons of tomato paste
3 tablespoons tomato sauce

METHOD:
In a pot, heat oil and fry the chopped onion until browned
Add the Curry Powder, paprika and braai spice.
Fry for about 2 minutes
Add the meat and tomato sauce to the same pot and fry until well browned
Add water and a beef Stock Cube
Stir well and allow to simmer for 45 minutes or until the meat is tender.

Add tomato paste to the pot and allow it to simmer for 5 minutes, or until the Stew has thickened.

Enjoy

Credit: Cooking with Metjie

Ingredients:

2 cups of pasta
2 tablespoons olive oil
1 cup of Chicken Breast cut into small pieces
1 teaspoon ground black pepper
2 tablespoons of unsalted butter
1 cup sliced mushrooms
1 small onion, diced
3 tbsp flour
1 and half cup of milk
1 tsp dry parsley

Method:

In a large pot of salted boiling water, cook pasta according to package directions . Drain water, and return to pot.
In a pan over medium heat, heat oil. Season chicken with salt and pepper. cook chicken until golden transfer to a plate and let it rest.
Melt butter and cook mushrooms until golden then add onions and cook for 5 minutes.
Add flour and stir until incorporated. Add milk and season with salt,dry parsley and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes.
Fold cooked pasta into sauce with chicken . If sauce is too thick add more milk.Serve warm.Enjoy!

Credit: Cooking with Metjie