How many times before haven’t we been disappointed by pizza franchises who just can’t seem to live up to their advertised promises of great-tasting, value for money offerings? Some of them come with ridiculously stacked pizzas at even more ridiculous prices, while others’ pizzas simply just aren’t that satisfying – leaving you thinking “why do I keep ordering from them again?”
This is exactly why Pete’s Diner in Sonstraal Heights, Durbanville is such a big hit with the locals – and I’m sure even some living further away. Situated in the Sonstraal Spar centre just off Langeberg Road, Pete’s Diner is always buzzing with people hungry for their delectable pizzas. Not only do they make the tastiest wood fired pizza I’ve ever come across, but their prices are also very reasonable; and – on top of that – their service is fast and friendly. Check out the menu here
Best of all – from Monday to Wednesdays Pete’s Diner is running a special where you can pick up any two medium (23cm) Classic pizzas for only R75; or any large (30cm) Classic pizzas for R85.
A Paptert Recipe or Paptert Resep that will have everyone coming back for seconds!
When putting a lekker “pap tert” (directly translated: porridge tart) out on the table at a braai don’t be surprised when people ask you what it is, and even getting a few strange looks when this strange combination of words come out.
Pour 1.5 litre warm tap water into a big pot, add the salt, butter and sweet basil and mix.
Add the maize meal and stir. (To avoid lumps, it’s always better to use warm tap water instead of boiling water).
Put the stove plate on low, cover with a lid and cook for about an hour - stirring occasionally.
Sauté the onion and bacon in sunflower oil and butter until the onions are translucent, add the mushrooms and then the tomato.
Add the sugar, salt and pepper to the mixture.
Cover a large oven dish with a non-stick spray.
Spoon half the porridge in the dish - even out the surface with a big spoon.
Spoon half the filling over the porridge - evening it out again.
Sprinkle half the fresh chopped basil over, then half the grated cheese.
Spoon the rest of the porridge over the filling (be careful not to mess up the filling - if the porridge is too thick to comfortably spoon over, mix a little water in the pot and stir until it’s fully incorporated.)
Once again, spoon over the rest of the filling, and finish with the basil and cheese.
You could grind a little black pepper over if you want. Put the dish in a 180°C oven for about 15-20 minutes - or until the cheese is melted.
Let the dish stand for about 10 minutes before serving - just to let it set.
It’s very important that the pap’s consistency is right - you don’t want it runny - then it won’t set easily, but you don’t want it too thick either - then it’s hard to do the layers neatly.
While most South Africans are well-acquainted with maize porridge – or “pap” – as we know it, there are a few people who would rather not have themselves associated with this staple, which I find absolutely disgraceful – as it’s such a delicious – and truly South African dish. But although the pretentious ones see maize porridge as “poor people’s food”, it is getting quite popular.