I kg stewing bief in blokkies gesny
3 uie gekap
4 groot tamaties ontvel en gekap
3 groot knoffel huisies gekap
1duim gemmer gerasper
250ml yoghurt plein
3 eetl sterk kerriepoeier
2 tl chilli poeier
1tl cumin,
1+1/2 tl garam masala
1/2 tl gemaalde cardamon poeier
1 tl borrie
1+1/2eetl fennel saad
1+1/2 eetl mosterd saad
2× ster anys
5×kaffir lime blare
3 aartappels in kwarte gesny en n teelepel borrie om aartappels te kook.
Lê die vleis in n bak met die yogurt vir 2 ure in n koelkas en plaas dan in n kastrol en begin stadig kook op lae hitte.
Gooi die olie in n groot pan en voeg die mosterd saad by pasop dat dit nie brand nie,
sodra die saadjies begin pop voeg die uie by en dan die knoffel en gemmer so ook ster anys en kaffir lime blare en
fennel saad braai tot glasig voeg nou al die spesserye by behalwe die garam masala en roer braai so 2 min.
Voeg nou die gekapte tamaties by met n teelepel bruin suiker en roerbraai op hoog vir so 25min jy sal sien
die mengsel kry so n glans dan is dit reg. Voeg dit nou by jou vleis saam met sout na jou smaak.
Voeg die garam masala by en roer in so 10 min voor die vleis lekker sag is.
Kook aartappel kwarte apart in borrie water en roer by jou kerrie in wanneer gaar
Resep en foto : Paul Snyman


700g koekmeel
450g botter
4 tlp bakpoeier
1 blik kondensmelk
1 tlp suurlemoen geursel (skil van suurlemoen en halwe suurlemoen se sap gebruik as plaas vervanger)
1 k strooi suiker
Knippie sout
Halwe tlp vanilla essens.
Verhit oond 180 grade C.
Room botter en suiker, voeg kondensmelk by en meng goed.
Sif droe bestandele saam. Voeg by botter mensel. Smeer bakplaat. Maak bolletjies en druk pat met vurk. Bak 10-15 min.
Resep en Foto: Rina Vermaak


2 cups white whole wheat flour (or substitute all-purpose flour)
2 Tea spoons baking powder
1 1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 2/3 cup milk
2 eggs
1/3 cup olive oil (or vegetable oil)
8 ounces ham, diced (about 1 1/3 cup diced)
4 ounces cheddar cheese (or monterey jack, provolone, or havarti), shredded (about 1 1/2 cups shredded)
Preheat oven to 350-degrees F.
Prepare a muffin pan for 18 muffins with cooking spray or grease with butter.
In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, cayenne pepper, ground black pepper. Set aside.
In a separate bowl whisk together milk, eggs, and oil.
Add wet ingredients into dry and mix until just combined. Do not over mix.
Stir in ham, and cheese until just incorporated.
Distribute batter evenly into 18 muffin cups, and bake at 350-degrees F for 30 minutes, or until a cake tester or toothpick comes out clean
Source: Amy Johnson
Foto: Nikki Coetzee


1 cup smooth peanut butter
3 large eggs
1 tablespoon vinegar
1/2 tsp baking soda
1 tsp granulated white sugar
Preheat oven to 180°C
Grease two 3 inch x 5 inch mini loaf pans.
In a medium bowl, combine all the ingredients.
Hand whisk or use mixer to mix until everything is smooth.
Divide batter equally between the two loaf pans.
Bake for about 25 minutes until breads are fully cooked or toothpick
inserted comes out clean. Let breads cool before slicing and serving

Foto: Vanita van Wyk


1 cup flour
1 T Woolworths garlic-and-herb seasoning
1 t dried thyme
2 t Woolworths chermoula spice
Sea salt and freshly ground black pepper, to taste
1 kg oxtail, cut into pieces
2 T canola oil
1 T butter
125 g bacon, cut into pieces
2 onions, thinly sliced
2 garlic cloves, finely grated or crushed
1 green pepper, cored and diced
4 leeks, rinsed and finely chopped
6 T tomato paste
4 cups beef stock (or enough to cover)
For the dumplings:
270 g flour
50 g bran
3½ t baking powder
½ t salt
2 t sugar
2 T butter
¾ cup milk

Cooking Instructions
Mix the flour with the garlic-and-herb seasoning, thyme, chermoula and seasoning. Toss the oxtail in the seasoned flour until well coated. Heat the oil and butter in a pan and seal the meat until slightly golden. Add the bacon and cook for 2 minutes over a high heat to render some of its fat, stirring continually.
Add the onion, garlic, green pepper and leeks and cook for 5 minutes until the vegetables are slightly soft. Stir in the tomato paste and cook for 5 minutes. Cover with beef stock and bring to the boil. Simmer for 1½ hours, or until soft. The gravy should also have thickened.
To make the dumplings, mix the dry ingredients together, then rub in the butter. Add the milk and knead to form a dough. Divide into 8–10 portions and shape into balls. Drop the dumplings into the oxtail, cover and cook over a low heat for 10–15 minutes. Serve with your choice of vegetables.

Photo and recipe posted by Antonette Dye


500 gr ferm witvis…
1 groot ui gekap
1 teelepel kerriepoeier
1 teelepel borrie
Half teelepel gemmer
Kwart teelepel koljander fyn
2 suurlemoen of 2 lourierblare
80 ml asyn
80 ml water
2 eetlepels bruin suiker
Sout en swartpeper na smaak
2teelepels maizena

Geur vis met d sout en peper en vak in d oond teen 180 grade tot gaar.
Sny d vis in klein stukkies.
Verhit olie in n pan en braai d ui tot hulle begin sag word.
Voeg kerrie borrie koljander en gemmer by en roer deur.
Voeg asyn en water by en kook deur.
Voeg suiker by en laat sous afkoel.
Pak nou d vis in lae in n lugdigte houer en gooi van d sous oor na elke laag en eindig met n laag sous.
Laat in d yskas staan ten minste 24 uur voor dit bedien word.

Heerlik saam volgraan brood en n lekker groenslaai.

Bron en foto: Willem Bierman



Today I would like to share with you a recipe for fruit mousse with a hint of coconut. You should serve it strongly chilled. It is perfectly refreshing and supplements the micro-elements which we lose when it is hot. The sweetness of the dessert hinges on the degree of ripeness of the fruit. If you don’t have perfectly ripe, juicy fruit, you may add a bit of honey or maple syrup.

Ingredients (for 4 people):
1 big mango
1 pineapple
400g of coconut milk
2 tablespoons of lemon juice
honey or maple syrup
fruit for decoration

Clean and peel the fruit. Blend the pineapple and mango with the coconut milk and lemon juice. Add honey or maple syrup if necessary. Cool it down in the fridge for at least an hour. Decorate with the fruit before serving.
Source and Recipe: Katarzyna Posłuszny


To get the best results in baking, the pans should be placed so that the air in the oven will circulate freely around them. If they are so placed that the loaves touch each other or the sides of the oven, the loaves will rise unevenly and consequently will be unsightly in shape, like those shown in photo.
If the loaves rise higher on one side than on the other, even when the pans are properly placed, it is evident that the heat is greater in that place than in the other parts of the oven and the loaves should therefore be changed to another position. Proper care given to bread while baking will produce loaves that are an even brown on the bottom, sides, and top and that shrink from the sides of the pan.
Tips van Paul Hollywood:

*****The crust has broken away from the loaf:
-If the bread has a ‘flying top’ where the top crust breaks away from the loaf then you have most likely under proved it.

*****I’ve dough developed a skin after I left it to prove:
-Do not leave your dough uncovered when proving as it can cause the dough to develop a crust.

*****The crust has split at the side of the loaf:
-If the crust splits at one side of the loaf then you may have baked the loaf too close to the side of the oven.

*****My loaf has a flat top:
-If the loaf has a flat top then you may have used flour which is too weak. Always use strong bread making flour. Other potential reasons for this problem could be that too little salt was used, the dough was too wet or that the dough was poorly shaped.

*****The surface cracked after I took it out from the oven:
-If the crust surface cracks after removal from the oven then you could have over-proved the dough, the oven could have been too hot or the bread could have cooled in a draft.

*****The dough collapsed when I put it in the oven:
-If the dough collapses when you put it into the oven then it is likely that the dough was over-proved.

*****My bread is like a brick – it has a dense, heavy texture:
-If the bread has a heavy, close texture and hasn’t risen very well then there are a number of reasons for this. The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

*****My bread has a course, open texture:
-If the bread has a coarse, open texture then the dough could have been too wet, over-proved or the oven temperature was not high enough.

*****My bread is holey:
-If the bread has an uneven texture with large holes then the dough might not have been knocked back properly ,which could potentially leave large air bubbles, or the dough could have been left uncovered during rising.

*****My bread tastes sour and yeasty:
-If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

*****My bread goes stale very quickly:
-If your bread stales quickly and is crumbly then you may have used too much yeast, the flour may not have the correct protein content or the length of time that you left the dough to prove for was either too long or too short.

Photo:  Albert Buitenhuis



1 large butternut squash
2 tablespoons salted butter, melted
2 tablespoons olive oil…
4 cloves garlic, finely minced
1 pinch of salt
Pinch of cajun seasoning
3 dashes ground black pepper
Chopped parsley, for garnish


1. Preheat your oven to (215°C). Cut squash lengthwise with a large sharp knife and scoop out seeds with a melon baller.
Using a peeler, remove skin and white pith. Brush with oil and sprinkle with salt and pepper.
Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.
2. Meanwhile, in a small bowl, combine melted butter, oil cajun seasoning, minced garlic and crushed black pepper. Set aside

3. Remove squash from oven and transfer to a cutting board and allow to cool slightly.
Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through.
You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through.
Transfer to the baking pan and brush with the spicy garlic butter sauce. Make sure to coat well and between the slices.
4. Roast squash halves, basting with the cooking juice every 8-10 minutes, for 35 minutes.
You can turn on the broiler for a few minutes to slightly grill the top at the end of cooking.
Serve topped with fresh chopped parsley and a sprinkle of kosher salt.
2nd Photo:  Alta Gunter Van Dyk

Wenk en foto’s:  Elna Erasmus:
Manlief het eendag hierdie wenk vir my gegee hoe om eweredige groottes te sny. Met hierdie kammetjie, dit is my kos kammetjie.


“Ons het jare en jare in Sun City gebly en ek was hoogs swanger toe bestel ek gereeld tjoklitkoek en cupcakes by die tannie- toe ons Turkye toe verhuis gee sy vir my die resep. Ek gebruik hom ook vir cupcakes, ‘n regte wenner:”
250 ml castor sugar
2 Tbsp cocoa ( HEAPED )
125 ml boiling water
Mix and leave to cool down.
125 ml oil
5 ml vanilla
1 pinch of salt
4 egg yellows
Add to the Cocoa Mixture and mix well, set aside.

Beat the egg whites until stiff and forming peaks, add 7.5 ml baking powder, set aside.

Add another 7.5 ml baking powder to a cup of flour.
Add and mix with cocoa mixture ( mix with hand).
Fold egg whites in.
Bake for 25 minutes at 180°C. or until done when tested.
Resep: Maranda van Dam