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.

Empowered Youth Magazine - - CONTENTS -


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

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