Chef Skhosana inspires us to indulge in a bit of pizza at home during the week with delicious dish that is ready in a flash.
1. 3eggs 2. 1/2 tomato 3. 1/2 onion 4. 1/2 pepper 5. Olives 6. Herbs 7. Pinch of cheese 8. Pinch of Salt and pepper
In a sauce pan, heat the oil and saute the onions until they are soft and brown. Throw your peppers, tomato and herbs. Then add your eggs into the pan and stir until it is cooked underneath. Overturn it and add your cheese and olives on top and the rest of your herbs. Serve it hot.
1 onion, chopped 15ml (1tbsp) olive oil 1 red pepper, chopped ± 300g mince, lean 6 button mushrooms, cleaned and sliced 6 spinach leaves, rinsed and cut with scissors. 30ml chili sauce 6ml salt 2.5ml (½tsp) barbecue spice 3-4 stems fresh thyme, chopped 30ml (2tbsp) chutney 2.5ml (½tsp) curry powder In a saucepan heat the oil and sauté the onion until translucent. Throw in the red pepper, spinach and mushrooms. Add the rest of the ingredients.
560ml cake flour 250ml 1 cup lukewarm water 5ml (1tsp) instant dry yeast 5 ml (1tsp) salt 10ml (2tsb) sugar
1. Sift all the dry ingredients into a bowl 2. Add water and knead until all combined. 3. Then cover it up and keep in a warm place and let rise (double in size). 4. Divide into small balls, use extra flour if necessary. 5. Prepare a tray covered with a paper towel (to absorb the oil from the vetkoek).Heat the oil add the formed dough balls. Ensure there’s space in-between the balls. 6. Once cooked transfer to the prepared tray. 7. Make a small opening on the side for the mince. 8. Spoon the mince onto the vetkoek. 9. Serve warm