HOENDERADDER


HOENDERADDER
400 gram hoendermagies
400 gram hoenderlewertjies
1 eetlepel balsamiese asyn
1 eetlepel suurlemoen sap
2 eetlepels suiker
1 teelepels sout
1 lang skoongemaakte vetderm
1 teelepel gemaalde swartpeper
100 gram gekapte spek

Maak die lewer en magies mooi skoon en kerf in klein stukkies en laat lê ‘n rukkie in soutwater.
Spoel mooi skoon af en dreineer soveel moontlik water af.
Meng dan al die ander bestanddele by behalwe die derm.
Stop dan die mengsel in die vetderm en bind die punte toe met stukkie tou.
Braai op stadige kole tot lekker gaar.
Foto en resep: Gideon Louw




ANDERSTE GRANADILLA CREMORA TERT


ANDERSTE GRENADELLA CREMORA TERT
250 g roomkaas
250 g volroom granadilla jogurt
1 blikkie volroom kondensmelk
250 ml yskoue water
500 ml Cremora
2 klein blikkies granadilla pulp
200 ml suurlemoensap
Tennisbeskuitjies

Pak die tennisbeskuitjies in die onderkant van ‘n langwerpige glas bak.
Meng die cremora met die yswater.
Klits die roomkaas, jogurt en kondensmelk saam tot glad en gooi dan die Cremora mengsel en granadillapulp by en klits weer saam.
Terwyl jy klits, voeg die suurlemoensap by en klits tot die mengsel begin styf raak.
Gooi die vulsel oor die tennisbeskuitjies en plaas 3 tot 5 ure in yskas om verder te stol.
Foto en resep: Christine Louw




AIRFRYER GRONDBOONTJIES EN ROSYNE


AIRFRYER GRONDBOONTJIES EN ROSYNE
Rooster 1 kilogram grondbone wat liggies geolie is 6 minute lank in die airfryer teen 200°C. Sprinkel sout oor en meng. Rooster vir nog 6 minute.
Rooster dan halwe kilogram soos hierbo, maar slegs vir 3 minute elk.
Halwe kg rou grondbone in mengsel.
Halwe kg rosyne.
Meng alles saam en voeg sout by na smaak.
Jy kan ander spesery ook na smaak gebruik.
Foto: Aubrey Winter




JAVELLE WATER


JAVELLE WATER
(Jik)
1 pond wassoda (450 g)
4 koppies kookwater
½ pond chloor (225 g) (HTH)
8 koppies koue water

Meng die chloor met die koue water en gooi kookwater op die wassoda. Meng dan die twee oplossings saam en roer goed en laat staan totdat daar ‘n afsaksel gevorm het. Gooi die helder vloeistof in ‘n fles af en hou dit in ‘n donker plek. Dit mag dalk later ligroos van kleur raak, maar is dan selfs goed.
Hierdie middel bleik nie alleen linne en katoen wat oud geword het nie, maar verwyder ook vlekke. Laat die vlek in gelyke dele warm water en Javel week.
Foto: Babs van der Westhuizen




TINKIE TERT


TINKIE TERT
1 boksie Rokkies (6×45 g) vanilla geur of Tinkies
250 ml room
1 blik karamel kondensmelk
1 grondboontjie stafie

Sny koekies in wieletjies en pak op die bodem van ʼn groot bak.
Klits room tot amper styf. Voeg kondensmelk by en klits tot redelik styf. Skep op koekies. Breek grondboontjies bo-oor.

Nota:
Ek het die karamel geur Tinkies gebruik en Peppermint Crisp bo-oor gerasper. Jy kan selfs die aarbeie geur Tinkie gebruik saam met die aarbei geur kondensmelk.
Mens kan peanut brittle lekkergoed gebruik of enige sjokolade of neute waarvan julle hou,  Ja jy kan enige iets gebruik waarvan jy hou. Ek het die room net verdubbel na 500 ml om die tert ʼn bietjie te rek, dis dan ook nie so soet nie. Orley Whipp kan ook in die plek van room gebruik word.
Foto: Hannetjie Langenhoven




PASTA MET HOENDER EN KERSIETAMATIES


PASTA MET HOENDER EN KERSIETAMATIES
350 g hoenderborsfilette, sonder die vel in blokkies gesny
50 ml Italiaanse droë vermot
10 ml vars gekapte roosmaryn
15 ml olyfolie
1 ui fyn gekap
90 g Italiaanse salami, in stukkies gesny
275 g pastastrikkies
15 ml balsamiese asyn
1 x 400 g blik Italiaanse kersie tamaties
gedroogde rissie na smaak
sout en varsgemaalde swartpeper na smaak

Plaas die hoender in ‘n groot bak, skink die vermot oor en strooi die roosmaryn oor. Geur met sout en peper na smaak. Roer goed deur en hou eenkant.
Verhit die olie in ‘n groot braaipan of kastrol en roerbraai die ui en salami oor matige hitte vir omtrent 5 minute.
Kook die pasta volgens die instruksies op die verpakking.
Voeg die hoender en vermot by die ui en salami, verhoog die hitte en braai 3 minute, of tot die hoenderstukkies oraloor wit geword het. Sprinkel die asyn oor.
Voeg die kersie tamaties en rissies by, roer goed en prut ‘n paar minute. Proe die sous en geur na smaak indien nodig.
Dreineer die paste en voeg by die hoendermengsel.
Foto: Elna Erasmus




AVOCADO DIP


AVOCADO DIP
1 avocado, peeled and mashed
3 tablespoons ceme faiche, sour cream or even better, cream cheese
2 tablespoons apple cider vinegar
salt and pepper to taste

Mix it all together and enjoy!
Photo: Jennifer Weir




ROOI SLAPHAKSKEENTJIES


ROOI SLAPHAKSKEENTJIES
3 kilogram klein uitjies, geskil, laat lê oornag in sout water.
2 teelepels sout op 2 liter water, spoel volgende dag af.
Ek sny ‘n kruisie aan bo kant anders peul die binneste stukkie uit as dit kook.
2 koppies sultanas
350 ml suiker
440 ml wit asyn
440 ml water
2 blikkies tamatie pasta van 115 gr elk
80 ml olie
knippie rooi peper
½ teelepel rissie vlokkies (crushed chillis)
1 eetlepel hoogvol aromat
sout na smaak

Plaas al die bestanddele in ‘n kastrol, bedek dit met deksel en prut stadig vir ongeveer ‘n uur.
Haal deksel af en kook tot sous dikkerig is.
Skep uitjies in warm gesteriliseerde bottels met sous, verseël dadelik.
Foto en resep: Alta Gunter van Dyk




CABBAGE BREDIE


CABBAGE BREDIE
1 kg beef cubed bone on
2 large red onions, finely chopped
4 tablespoons of oil
2 teaspoons all spice
salt to taste
1 clove of garlic, peeled and finely chopped
1 whole chili, chopped
1 head of cabbage, rinsed and chopped
8 potatoes, peeled and quartered

In a large pot, on high heat add the oil and onions, chili, all spice and allow to caramelise/brown.
Add the meat and garlic and brown meat well, stirring occasionally, add the salt and pepper, a cup of boiling water and cook on medium heat until meat is almost tender, about 30 minutes, depending on the cut, stir occasionally to prevent burning adding a little water if needed. Add the potatoes and the cabbage and cook for 30 minutes. Stir occasionally to allow cabbage and potatoes to brown and cook evenly. Cook until potatoes are soft.
Serve with white rice.
Photo and recipe: Reuben K Coskey
2nd photo:  Caroline du Plessis – Note: Added 2 ml ground cloves and 2 tsps garlic, grated Caroline du Plessis




BANANA BLUEBERRY MUFFINS


BANANA BLUEBERRY MUFFINS
This muffins will stay moist and delicious for days. A perfect freezable snack or breakfast treat everybody will love!
3 large ripe bananas
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup unsalted butter melted
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup quick cooking oats
1 cup blueberries fresh or frozen

Preheat oven to 190ºC and line a muffin pan with paper liners.
Mash bananas in a large mixing bowl.
Add sugar, egg, and vanilla extract and stir with a spatula until combined.
Add melted butter.
Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don’t overmix!
Fold in blueberries.
Divide batter between 12-16 muffin cups.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Use muffin liners for this recipe because the muffins are very moist! They will be easier to remove from the pan and easier to store.
You can use fresh or frozen blueberries. If you are using frozen blueberries don’t thaw them and don’t work the batter too much after adding them because they will bleed into the batter. (Amanda’s tip: To stop frozen blueberries to bleed, put in colander, rinse quickly under cold, running water, pat dry with paper towel. I like to dust my berries then with a little bit of flour before adding to my batter. Prevent from sinking and I so want to believe, prevent bleeding lol).
Over ripe bananas work best for this recipe because they are sweeter and mash more easily. You can reduce the amount of sugar to 1/3 cup if your bananas are very ripe and sweet.
Don’t over-mix the batter! This is important for every muffin recipe! To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined and no more dry flour is visible.

Top these muffins with a little bit coarse sugar before baking or with a crumb topping:
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/2 cup all-purpose flour
Mix topping with fingertips.

Don’t let the muffins cool in the muffin pan! Give them a couple minutes to cool off in the pan, then remove them from the pan and transfer them to a cooling rack.
Freeze in ziplock-bag or airtight container 2-3 months.
Photo: Amanda Conradie