ELIZE’S OVEN FRIED CHIPS


ELIZE’S OVEN FRIED CHIPS
Par boil potato chips in water for 5 min, drain and refrigerate for 1 hour, spray with olive oil spray.
Bake at 200ºC until brown and crispy.
Enjoy with a sunny side up egg served on steak.
Photo and recipe: Elize de Kock




SPINACH AND FETA SNACK PIES


SPINACH AND FETA SNACK PIES
400 g baby spinach
2 teaspoon dill, chopped
250 ml feta cheese, crumbled, plus extra to serve
flaky salt and ground black pepper, to taste
sesame seeds, to garnish
sheet ready-made puff pastry, thawed

Preheat the oven to 200°C.  Boil spinach in water with salt for a few minutes. Spoon spinach out of the water.
Press excess moisture from the spinach and chop roughly. Mix spinach with dill and feta cheese. Season.
Halve the pastry. Place half the filling down the middle of each sheet.
Fold pastry into two “sausage” rolls, bake for 15 minutes and turn the oven down to 180°C.
Bake until pastry is crisp and golden. Allow to cool slightly before slicing with a sharp knife.
Sprinkle with toasted seeds.
Serve as a snack with drinks, or on the side with a soup.
Recipe: Magda Bronkhorst




SPINACH SOUP WITH MILK


SPINACH SOUP WITH MILK
50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml chicken or vegetable stock
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg, to taste
3 tbsp double cream, to serve

Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream.
Recipe: Lucille Bensch




WORSIES IN FRANSE BROOD ROLLETJIES


WORSIES IN FRANSE BROOD ROLLETJIES
8-9 snye brood
200 ml gerasperde kaas
8-9 viennas
375 ml melk
3 groot eiers
sout en peper
olie vir vlakbraai

Rol snye brood plat met ‘n koekroller. Verdeel die kaas tussen die snye brood (sprinkel oor), sit ‘n worsie op elke sny en rol styf op. Klits melk, eiers, sout en peper saam. Doop elke rolletjie in eiermengsel, en druk die naat goed vas. Braai oor ‘n lae hitte tot al 4 kante bruin is. Bedien met tamatiesous, mosterd of blatjang.
Resep en Foto: Ilze Garbers Jacobs




RENEé’S COCONUT MARSHMALLOW


RENEé’S COCONUT MARSHMALLOW
80 ml gelatin powder
725 ml water
4 cups (250 ml) white sugar
5 ml vanilla essence
45 ml plain flour

Add gelatin to 100 ml of your water quota in a bowl to sponge for a few mins, then place sponged gelatin over simmering water and leave to melt and become translucent.
Combine sugar and remaining water in a large heavy based saucepan. Heat mixture stirring constantly until sugar has dissolved. Bring to boil for 5 minutes. Remove from heat add essence and stir. Add a little hot syrup liquid to flour in a small bowl and mix until smooth. Doesn’t matter if there are a few lumps it will get beaten out. Pour flour back into syrup to thicken while stirring constantly. Add gelatin and stir. Transfer liquid to a glass bowl and beat with electric mixer.
Beat for 10 minutes on medium speed. Leave to stand for 5 minutes then beat again for 10 minutes until thick and fluffy. Grease a square glass baking dish add mallow and use spatula to even out. After that is set cut into squares with an oiled knife and roll in roasted coconut.
Recipe and photo: Reneé Van Blerk Cupido




NATACHA SOET SUUR SKAAPLEWER


NATACHA SOET SUUR SKAAPLEWER
Braai 2 groot uie en 1 groen soet rissie tot sag en effens bruin.
Skep uit en braai skoongemaakte lewer (so 500 – 800 g) wat in blokkies gesny is vir so 5 minute. Voeg sout en peper by.
Skep uit en sit eenkant.

Meng saam:
1 koppie water
¼ koppie chutney
4 eetlepels balsamiese asyn
2 teelepels suiker
2 teelepels Worcestersous
Gooi in dieselfde pan en bring tot kookpunt.
Voeg uie en lewer by en prut stadig vir so 10 minute. (Maak toe jou pan)
Maak 1 eetlepel Maizena met 60 ml water aan en voeg by. Kook deur tot lekker dik.
Resep en Foto: Natacha Visagie




SKEMER PEUSELHAPPIE


SKEMER PEUSELHAPPIE
Oorskiet skilferkors deeg gebruik, uitgerol, gesmelte botter gesmeer, kaas gestrooi en in repe gesny en in oond gebak vir 15 minute teen 220ºC dan op 180ºC vir nog 20 minute in oond.
Los in die oond vir nog 15 minute om uit te droog.
Die vierkantiges het ek bietjie karwysaad by kaas gestrooi, dieselfde metode gebruik as vir die repies, liggies met geklitste eier en water mengsel geverf (eggwash), lekker saam skemer kelkies.
Resep en Foto: Alta Gunter Van Dyk




ALTA SE BOBOTIE EN HERDERSPASTEIE IN DIE OOND


ALTA SE BOBOTIE EN HERDERSPASTEIE IN DIE OOND
BOBOTIE
Vinnig en goedkoop!
1 kg gemaalde maer beesvleis
2 koppies water
Kook saam tot gaar, gooi water af en hou eenkant.
Voeg by vleis:
1 koppie pitlose rosyne of sultanas
1 groot ui, grof gekap en gebraai
2 teelepels Aromat
2 eetlepels kerrie poeier van jou keuse
1 eetlepel asyn
1 teelepel sout
1 pakkie beestert sop poeier
2 snye wit brood, geweek in afgegooide water

Smeer oondbak.
Gooi vleismengsel in bak.
Smeer lagie appelkooskonfyt bo-oor.
Gooi 2 geklitste eiers wat gemeng is met ½ koppie melk bo-oor.
Bak in 180ºC oond vir ±30 min tot mooi bruin en gaar.

HERDERSPASTEI
500 g beesmaalvleis
500 g vark maalvleis, nie te vetterig
2 koppies sagte broodkrummels
1 koppie melk
1 eier
1 ui gekap
2 teelepels sout
1 teelepel aromat
1 teepel varsgemaalde swartpeper
1 teelepel fyn koljander
2 eetlepels Worcestersous

Meng boonste bestanddele saam en druk liggies in pan.
Bak ± 1 en ‘n ½ uur by 160ºC.
Maak kapokaartappels om bo op te sit.
Sit kapokaartappels bo-op herderspastei.
Bak weer tot die aartappels net mooi verkleur.
Resepte en Foto: Alta Gunter Van Dyk




HENDRIK SE BILTONG TERT


HENDRIK SE BILTONG TERT
1 rol puff pastry (Skilferkorsdeeg)
160 g klam biltong
1 koppie gerasperde kaas
250 ml room
2 ekstra groot eiers (of 3 groot eiers)

Verhit oond tot 180ºC.
Rol deeg op meelbestrooide oppervlak uit. Plaas dit in jou oondbak (spuit met spray en cook), moenie deeg rek nie (dit krimp terug as dit bak)
Maak die randte van die bak netjies.
Strooi die biltong op die bodem in die kors.
Strooi kaas bo-oor.
Klits room en eiers saam. Gooi mengsel oor biltong en kaas.
Bak in oond vir 35-40 minute teen 180ºC. Haal uit en laat afkoel.
Bedien dit louwarm op saam met ’n groen slaai.
Jy kan dit die aand voor die tyd maak. Die oggend en net so ‘n rukkie weer warm maak 100ºC.
Resep en Foto: Hendrik Markgraaff




VETMUIS PLAASKOMBUIS SE SKONS


VETMUIS PLAASKOMBUIS SE SKONS
Meng die volgende saam:
500 g bruismeel
1 teelepel bakpoeier
2 eetlepel suiker
knippie sout

Klits die volgende saam:
4 eetlepel kookolie
2 eiers
1 koppie melk

Meng alles saam en knie dit deur maar nie te veel nie, net tot deeg bymekaar kom.
Rol die deeg uit ongeveer 2 cm.
Druk skons uit en pak op gespuite bakplaat.
Bak 180ºC vir 12 minute.
Resep en Foto: Anita Meyer