GQF Recipes

GQF Recipes

Wholesale suppliers of frozen meat products to the restaurant and catering industry.


No Bake Raspberry Cheesecake 👌🏽 Recipe loaded below 👇🏽

Please Subscribe to my YouTube channel for full video tutorial 👇🏽

Kim Bagley Recipe
Cooking with Kim Bagley


Gelatine mixture
100ml water
3 tsp gelatine

Soak for 10 minutes
Place on stove or microwave for 30 seconds until dissolved.
Set aside for cream cheese mixture.

Raspberry Coulis
1 cup Raspberries
½ cup blueberries
4 tbs sugar
2 Tbs lemon juice
10g gelatine soaked in 100ml water

Add Raspberries, sugar, water and lemon juice to pan. Allow to cook for 10 minutes. Add soaked gelatine and cook until dissolved.
Adjust to your own taste.
If you want it more tart, add more lemon juice. If you want it more sweet, add extra sugar.

Biscuit base
1½ packs Tennis Biscuits
175g melted salted butter

Crush biscuits until it resembles fine bread crumbs. Melt butter and add to crushed biscuits. Press into baking pan and allow to set in fridge for 30 minutes.

Cream cheese filling:

300ml whipping
250g cream cheese LANCEWOOD
100ml sifted icing sugar
4 tbs lemon juice.

Beat cream until soft peaks. Set aside.
Beat cream cheese until smooth and add icing sugar and lemon juice. Continue to beat until smooth. Add cream and mix until smooth. Use an electric be**er and add gelatine mixture and continue to beat until smooth.

Pour onto biscuit base and set for 3 hours

Pour cooled coulis over the top and allow to set in fridge.

Decorate as desired

#cheesecake #raspberrycheesecake


I’m sharing this recipe for the last time guys

Beef lasagna recipe

1kg Ground beef mince
1 tbsp olive oil
1 tsp paprika
1tsp oregano
1 tsp beef stock
1 tbsp Worceshire sauce
1 onion, finely chopped
1 clove of garlic, crushed
1 cup cheddar cheese
2 cups mozzarella cheese
1 tbsp tomato paste
2 tbsp cook in sauce capemalay
Salt and pepper, to taste

cheese sauce

2 tbsp plain flour
2 tbsp butter
2 cups milk
Salt and pepper, to taste
¼ cup mozzarella cheese

Method by Zee thecook

Preheat oven to 180ºC.
Heat oil in a saucepan. Add onion, garlic, spices cook until soft. Add beef mince, cook until brown.
Stir in tomato paste, capemalay sauce, Worceshire sauce and beef stock. Season with salt, pepper. Cover and simmer gently for 20 minutes, stirring occasionally.

To make the cheese sauce, melt butter in a separate saucepan, stir in flour and cook for 2 minutes over medium heat.
Remove from heat and gradually stir in the milk. Return to heat, and continue to stir until thick and smooth.
Season with salt, pepper and add mozzarella cheese, stirring over low heat until cheese melts.
To assemble the lasagna, pour ½ cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauce, ending with cheese sauce layer
Sprinkle with grated mozarella cheese and bake for 20-25 minutes or until cooked through


Photos from Lynne's Contrived Kitchen's post 17/03/2022

Photos from Lynne's Contrived Kitchen's post


Spaghetti and Meatballs smothered in a Pomodoro sauce.🍝

Kim Bagley Recipe
Cooking with Kim Bagley

Recipe serves: 6

Pomodoro Sauce 🍝

5 Tbsp olive oil
1 medium onion grated
5 garlic cloves minced
¼ tsp chilli flakes
2 cans tomatoe purée
1 tsp Paprika
½ tsp salt
2 to 3 Tbs sugar (or to taste)
¼ cup chopped basil
Parsley for Garnish

In saucepan add olive oil, grated onions, garlic and chilli Flakes. Sauté for 2 to 3 minutes.

Add tomatoes, sugar, salt and paprika. Cook sauce on Meduim heat for 10 minutes.

Add ½ chopped basil and simmer for 30 minutes.

Taste and adjust according to your own taste. If to tart, balance with sugar. I personally do not like the tart taste especially from tomato puree so I adjust until I find the correct balance in flavor.

1 packet spaghetti boild in water, 2 Tbs olive oil and salt to taste.

Meat Balls

1kg minced meat
½ onion grated
½ cup bread crumbs
2 eggs
2 Tbs Paprika
Salt to taste
Ground black pepper
1 tsp onion powder.

By hand mix together and form balls.
Airfry for 15 minutes turning halfway OR
Deep fry on high heat for 10 minutes until golden.

Remove and drain off access oil.
Add to sauce and simmer in the sauce for 10 minutes.

Add spaghetti to sauce and toss around until evenly covered.

Serve with parmesan cheese and fresh basil🍝
#spaghettiandmeatballs #spaghetti #meatballs


Italian sweet fritters: so tasty and fluffy!



Equal quantities of salt, white pepper, roughly crushed peppercorns,
Chopped garlic, brown sugar and dried chilli flakes
Loads of coriander seeds, toasted and crushed
A splash of red wine vinegar
A splash of Worcester sauce
1 kg best quality free-range beef fillet
A biltong box, or a well-ventilated and safe space to hang the meat

- First up, mix together equal quantities of the spices in a bowl. If you make too little, you can always make more – it’s all a bit of trial and error, and over time you’ll be able to refine the spice mixture to suit your palate, so remember to write down your recipe!
- Next, add a generous splash of vinegar and Worcester sauce to the spices and combine. Depending on the size and shape of the fillet, cut the beef lengthways into two or three strips. Put the fillet in a glass bowl, then pour the spicy sauce over it.
- Make sure all the meat is covered and give the fillet a decent massage for good measure. Cover with cling wrap and leave in the fridge overnight so that the meat can soak up all those lekker flavours.
- The next morning, hang the meat in either a biltong box or a cool room to dry out. The idea is not for it to be completely dry, like you would do for normal biltong, but for it to be slightly dry on the outside, while still deliciously moist on the inside. I hung my
meat for two days, but this was in the Karoo, and you’ve got to keep in mind that the time it takes to dry depends on the wind, weather, temperature and a whole whack of other things – so make sure to check it daily.
- Slice the biltong carpaccio very thinly and serve as part of a salad, by itself as a snack, or on top of bruschetta with beetroot soup (next page). I think this was one of the best inventions I’ve ever conjured up.


Palmiers - Pigs Ears
These cookies are also fondly known as "Elephant Ears". They are incredibly easy to make, and the results will make you look like a baking pro. I can't confirm or deny the fact that the entire plate will be eaten within 24 hours.
My daughter loves these cookies!
And they are a coffee lovers perfect cookie.

1 cups granulated sugar
1/16 teaspoon kosher salt
1 sheets puff pastry, defrosted - Use Woolies Butter Puff Pastry

1. Preheat the oven to 200C

2. Combine the sugar and kosher salt. Pour 1/2 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. You want an even covering of sugar.

3. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. As you can see, mine was not a square. No big deal if the shape is a bit off.

4. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.

5. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

6. Bake the cookies for 6 minutes until caramelized and brown on the bottom. If they aren't completely golden, don't worry! The image below shows the cookies on both sides after 6 minutes - the top cookie hasn't been flipped, the bottom one has. Turn all the cookies with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Bron/Source Cooking with Angela
Repost Kaalvoet/Barefoot Chef


Ditch the Ice Cream for Creme Brulee Cones


Crumbed Chicken🍗 served with creamy spinach🥬, pumpkin and baked potato🥔.

Kim Bagley Recipe
Cooking with Kim Bagley

Recipe serves:4 to 5

Crumbed Chicken Recipe:

8 to 10 chicken pieces
1 cup flour
3 eggs
2 cups bread crumbs
1tsp paprika
1tsp garlic powder
2 tsp BBQ spice
Salt and pepper to taste

In bowl 1:Mix salt and pepper together with flour.

In bowl 2: Beat eggs

In bowl 3: mix bread crumbs together with spices and salt to taste
You can add your own choice of spice.

Dust chicken pieces with flour. Dip in egg mixture followed by bread crumbs until evenly covered.

Deep fry on low to Meduim heat for about 20 to 25 minutes turning occasionally.

Remove and drain excess oil on paper towel.

Creamy Spinach🥬

2 Tbs Olive oil
1 Tbs butter
½ onion chopped
1 bunch Spinach (3 cups chopped)
Pepper to taste
1 packet white onion soup
1 cup cream

Add olive oil and butter to pan. Add onions and Sauté for 5 minutes. Add chopped spinach and pepper, Sauté for about 10 minutes. Add cream and white onion soup. Stir and Turn heat to low and simmer for 10 minutes.

#crumbedchicken #creamyspinach #pumkin #bakedpotato


Planning a Christmas braai? Here's a crowd pleaser!
Stuffed Fillet...

The rub:
coriander seeds
mustard seeds
Maldon salt
crushed garlic
lots and lots of peppercorns of every colour

For the Creamy Spinach you'll need:
a couple of cloves of garlic – crushed
loads of fresh spinach with the
bitter stem removed
about 1 cup of crème fraiche
salt to taste

For the Caramelised Onion and Kalahari Truffle you'll need:
a whole whack of onions – quartered
a handful of truffles – sliced
black pepper and salt to taste

Rub the rub it generously all over the meat. Chuck the meat on a grid over a very hot flaming fire. Drizzle with sunflower oil to really get it flaming and be sure to seal it all over, then take it off the flames and let it rest for 15 minutes or so while you make the stuffing. If you’re only making one fillet, choose which flavour you like best.

Melt a generous k**b or two of butter into a pan, add the garlic, and fry for a moment or two. Remove from the pan, add another big k**b of butter, add the spinach and cook until it stops releasing juices and begins to dry out. Then add the fried garlic, crème fraiche and salt to taste and let it simmer until the filling is moist, but not runny.

Truffles aren’t always readily available (Kalahari or otherwise) and they’re usually on the pricey side, so if you’re on a tight budget, you can use some truffle oil instead. The trick is to get that deep earthy taste, but be aware that the Kalahari truffle isn’t as strong as its European counterpart, so you’ve got to use more. Heat up a pan and chuck in a k**b of butter and then add the onions. Fry until just soft, then add the sliced truffles. Add black pepper and a small pinch of salt to taste and cook until the truffles have released their earthy flavour.


Blueberry Peach Crumble (Cobbler)

Kim Bagley Recipe
Cooking with Kim Bagley

250g Butter or Margarine
1 cup (250ml)sugar
2 egg
2 tsp (10ml)Vanilla essence
3¼ cups cake flour
3 tsp (15ml) baking powder
Icing sugar for dusting

Cream sugar and butter together.
Add eggs, one at a time and Vanilla essence. Beat until fluffy. Sift in dry ingredients by adding 3 cups flour followed by the balance. Knead well to form a soft dough. Put ½ the dough in freezer for 30 minutes and Press the other half dough into a greased baking pan.

6 fresh peaches
125g Blueberries
½ cup (125ml) sugar
1 tsp (5ml)ground cinnamon
1 tsp (5ml) lemon juice

Peel and cut peaches in half. Remove seed from peaches and slice.
Add peaches, Blueberries, sugar, cinnamon and lemon juice to a bowl. Stir until well incorporated.

Add filling on top of dough and spread it evenly.
Grate the other half of dough over the Blueberry and peach mixture.

Bake in a preheated oven @180°c for 30 minutes.

Remove and allow to cool for 30 minutes.
Dust with icing sugar and serve with cream or vanilla ice-cream.

#blueberrypeachcrumble #peachcrumble #blueberrycrumble #peachcobbler #cobbler #blueberrypeachcobbler


| Mealie Bread by Petrus Madutlela |

3 cups of self-raising flour 1⁄2 cup of creamed sweetcorn 1⁄2 cup of whole kernel corn
1 cup of buttermilk
3 eggs, whisked
1 cup of grated Parmesan cheese
2 tablespoons of brown sugar
a pinch of salt
2 tablespoons of butter
maize meal for dusting

Put the flour into a large mixing bowl and then add the sweetcorn, corn kernels, buttermilk, whisked eggs, cheese, sugar and salt. Mix thoroughly with a wooden spoon in a folding motion until properly combined, and then set aside.

Take either a flat-bottom potjie or a cast-iron bread pot and use the butter to grease the bottom and sides. Dust with maize meal and scrape the dough into the pot, then put the lid on. Place the bread over moderate to cool coals, put a few coals on the lid to create an oven effect and bake for about 40 minutes or until the bread is golden.

The best way to test if it’s cooked all the way through is to stick a skewer or butter knife into the centre of the bread, and if it comes out clean the bread is ready. Allow to cool slightly before turning it out onto a wooden board, and leave for about 10 minutes before slicing.


Popcorn Chicken and spicey chips served with a tangy sauce.

I served it in a wrap with salad 🌯🥗

Recipe serves: 4 to 6

Kim Bagley Recipe
Cooking with Kim Bagley

Ingredients (Marinade)

6 chicken fillets (cubed)
1 cup buttermilk
3 Tbsp Sriracha Sauce ( or hot sauce of choice Optional)
Salt to taste

Cut chicken fillets into bite size cubes
Marinade the above mentioned ingredients together and refrigerate overnight or at least 4 hours.

1 cup cake flour
1 tsp baking powder
½ cup Cornflour ( Maizena)
1 tsp garlic powder
1tsp Paprika
1 tsp lemon and herbs spice
1 tsp Cayenne pepper
Salt to taste

Mix the above mentioned ingredients together.

Note: you can use spices of choice, I added what I had.

Take chicken out of fridge and allow to stand for 30 minutes room temperature.

Heat 1 litre oil in deep pot or deep Fryer.
Dip marinated chicken pieces into flour mixture making sure its evenly covered.
Turn heat down to Medium.

Add chicken cubes and deep fry on Meduim heat for 6 to 8 minutes (depending on the size of the chicken cubes ) or until golden brown.
Remove and drain on paper towel or drip tray to remove excess oil. Serve hot with sides of choice

#popcornchicken #chickenbites #friedchicken #buttermilkchicken #deepfriedchicken


Drop Doughnuts / bollas Sprinkled with icing sugar😋

Kim Bagley Recipe
Cooking with Kim Bagley


4 cups self raising flour
¾ cup oil
¾ cup sugar
2 eggs
2 cups buttermilk or Maas
2 tsp vanilla essence
1 tsp mixed spice or cinnamon (optional)
½ tsp ground Cardamom (optional)

1l oil for frying


Whisk sugar and eggs together until creamy. Add oil and Vanilla essence and continue to Whisk. Add Buttermilk, spices and flour 1 cup at a time. Mix until well incorporated. You should have a nice thick batter. If batter is to thin, you won't be able to get the desired shape and you should add extra flour until it becomes a thick cake like batter. If batter to thick add more buttermilk. Allow to rest for 30 minutes. It should be a nice cake batter consistency.

Heat 1l oil in deep pot.
Oil should not be to hot. Drop doughnut in oil by using a Ice-cream scoop or tablespoon. Slide batter off tablespoon using your finger in hot oil. Don't worry if they not entirely round, tails and horns are fine 😂Cook on Meduim heat. Cook until golden. Do a toothpick test to see if it is cooked inside.
Remove on paper towel to remove excess oil.

Dust with icing sugar

#bollas #glazedbollas #doughnuts #spiceydoughnuts


Jam Drops 😋 Thumbprint Cookies 🍓

Kim Bagley Recipe
Cooking with Kim Bagley

Recipe makes: 3½ dozen biscuits


500g salted butter
250ml (1 cup) icing sugar
250ml (1 cup) corn flour
3¼cups cake flour
10ml (2 tsp) vanilla essence
Jam of choice

Cream butter and sifted icing sugar together.
Add Vanilla essence and beat until creamy. Sift in corn flour and cake flour. Mix by hand to form dough. Roll balls in palm of your hand. Press hole in the Centre. Add jam with teaspoon.
Bake at 170°c for 12 to 15 minutes.
Dust with icing sugar

#jamdrops #meltingmoments #butterbiscuits #biscuits #cookies #thumbprintcookies


| Meringue-less Lemon by Tania |
I call this a meringue-less lemon, because it’s a typical lemon meringue without that overkill sweetness of the meringue on top!

2 packets of tennis biscuits
375 g butter
a couple of pinches of ground
2 tins of condensed milk
6 eggs – yolks only
juice of 3 lemons

- First, preheat the oven to 180 °C. Then, break the biscuits into a bowl. Add the butter, cutting it into the biscuits with a knife.
- Next, take a potato masher and crush the biscuits and butter together until they’re the consistency of breadcrumbs.
- Mix in a sprinkle of cinnamon, and then flatten the biscuit base into a round baking tin, making sure the edges of the tin are covered too.
- Put it in the oven and blind-bake the crust for about ten minutes or until golden.
- While the crust is baking, pour the condensed milk into a mixing bowl.
- Whisk up the egg yolks and pour them into the same bowl, then slowly squeeze in the juice of three lemons.
- Stir with a wooden spoon, take the pastry out the oven and pour the filling into the tin.
- Pop it back in the oven and let it bake for 15 minutes.
- Take it out and allow it to cool.

Chase away anyone who tries to steal a slice – I find that a dishcloth aimed at bare legs works well.




3 Bennie Osler Street, Unitaspark

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Beef n All Beef n All
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29C Loch Street, Meyerton
Vereeniging, 1960

A one stop shop for all your culinary needs. Pop in for a visit and check out our epic specials on fresh meat, organic fruit and veg as well as our famous hot food deli - all in one convenient place.

Gourmet Quality Foods Gourmet Quality Foods
14 Danie Craven Street, Unitaspark
Vereeniging, 1930

Gourmet Quality Foods is a premium supplier of Restaurant Quality Meats and Frozen Foods in Gauteng, delivering to your door for your convenience.

My SPAR Sharpeville My SPAR Sharpeville
9189 Seeiso Street
Vereeniging, 1828

We are a part of the community and community is like family. We strive to give you the highest quality produce, the freshest meats, and granny-approved baked goods, all at the right price, every day.

Van Der Merwe Slaghuis Van Der Merwe Slaghuis
Plot 142 Starling Street
Vereeniging, 1943

For Quality Meat Beef, Pork, Lamb...

Dairyvale Distributors trading as Peacan Slaghuis Dairyvale Distributors trading as Peacan Slaghuis
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To treat all our customers honestly, respectfull, friendly and swiftly at all times. Also to supply and deliver quality products at the best possible price

Priscilla's Already baked pies Priscilla's Already baked pies

The Crazy Deli FREE Delivery Pre Order weekly on Mon Min delivery order of R200.whatsapp your order to 0716115445 Pies at R13 each, burger pie at R20Mix from 14 and up.please note cheese prices can change without prior notice

Die Vyeboom Slaghuis Die Vyeboom Slaghuis
49 Rina Hoffman, Houtkop
Vereeniging, 1911

At our farm style butchery we strive to provide the public with high quality meat at affordable prices. To us our clients are family.

Pork u pine Pork u pine
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We at ( pork u pine ) are an upcoming, slowly growing business that helps students and busy house holds get nice fresh pork as we freshly cut and deliver.