TAPIOKA-POEDING
Genoeg vir 6 mense
½ koppie tapioka
250 ml (1 koppie) water
500 ml (2 koppies) melk
2 eiergele
125 ml (½ koppie) suiker
’n knippie sout
vanieljegeursel

Week die tapioka 15 min in water. Voeg 1 koppie melk by en laat week 15 min.
Klits die oorblywende melk, eiergele, suiker en sout tot ’n gladde mengsel.
Gooi dit in ’n pot oor matig lae hitte. Voeg die tapioka-mengsel by. Verhit en roer 15 min. Verwyder van die hitte, roer die vanielje in en sit voor.
Resep geplaas deur Renette Jacobson

ELSABIE’S COCA COLA CHICKEN
500 ml Coca Cola
200 ml soya sauce
100 ml Worcestershire sauce
200 ml All Gold tomato sauce
1 tea spoon smoked chilli flakes
1 teaspoon smoked paprika
2 big onions, chopped

Saute the onions with 3 cloves and finely grated garlic in bit of oil, then add 1 whole chicken (or chicken pieces) and brown lightly before adding the rest. I also added potato quarters to see how they will come out. Once the chicken and potatoes are cooked, turn up the heat and reduce the sauce until its sticky.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton

VEGETABLE PAKORA AND GREEN VEGETABLE PATTY
Roast beef, with steamed shredded zucchini, panfried green, vegetable patty, red onions fried in a water-less pan with 1 tbsp water, served with vegetable pakoras and ½ fresh avocado.
Vegetable pakora:
1 red onion, julienned
1 green bell pepper, julienned
3 small potatoes (14 oz or 400 g), peeled and grated
1 handful fresh cilantro, chopped
1 tablespoon garam masala
½ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon salt
1/8 teaspoon cayenne flakes (optional)
¾ cup chickpea flour (90 g)
½ cup water (125 ml)
Extra virgin olive oil to taste

I normally use a grater to grate the potatoes, but feel free to julienne them into thin strips if you want.
Add the veggies, cilantro and spices to a large mixing bowl and stir.
Then add the chickpea flour and water and mix until well combined. I prefer to use my hands, but it’s up to you.
Heat some oil in a skillet and drop in spoonfuls of the mixture. Cook over medium-high heat until golden brown (about 2 to 3 minutes on each side).
Serve immediately with some chutney or your favorite sauce.
Keep leftovers in a sealed container in the fridge for 5 to 7 days.

Green vegetable patties:
2 cups frozen peas
5 oz frozen kale
You can of course also use fresh kale
½ broccoli (about 7 oz), cut into florets
1 celery stalk, chopped
1 onion, chopped
2 cloves of garlic, minced
1 cup rolled oats
1 cup breadcrumbs
½ cup walnuts, chopped
1 teaspoon Italian spice mixture (oregano, basil, rosemary, thyme, sage, and parsley)
2 teaspoons soy sauce
1 tablespoon mustard
salt, to taste
black pepper, to taste

Bring a medium pot of water to boil. First put in the kale, after two minutes add the frozen peas and cook for seven minutes. Two minutes before time is up add the broccoli florets. Drain and set aside to cool off a bit before you transfer it to a food processor.
In the meantime, heat some olive oil in a small pan and sauté the onion for 2-3 minutes. Then add the minced garlic and cook for another minute.
Place the cooked vegetables together with the chopped celery into a food processor and process for a couple of seconds. Make sure to leave some texture. Place in a medium bowl and stir in the oats, breadcrumbs, walnuts, and sautéed onion and garlic. Season with the Italian spice mix, soy sauce, mustard, salt, and black pepper.
Form four burger patties and set aside.
I only used one per person here . You can freeze the other patties.
Pan fry until cooked through when serving in a meal .

100 g prime rib roast : 177.14 calories
100 g shredded zucchini: 15 calories
1 wholly green vegetable patty: 130 calories
Red onions 100 g : 40 calories
Vegetable pakora : 2 per person : 120 calories
Avocado : large, halved per person: 240 calories
Lemon juice : 0 calories
Maldon salt : 0 calories
Total calories per person for this meal: 722. 14 calories
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton

PERFECT ROOSTERKOEK
2 cups flour
1 teaspoon salt
1 teaspoon sugar
10 g packet instant yeast
1 cup warm water

Sieve the flour into a large bowl.
Add the salt, sugar and instant yeast and stir to mix.
Slowly add enough of the water to bring the mixture together into a dough.
The dough should be soft but not sticky.
Knead the dough for a few minutes by hand.
Form the dough into a ball and place in a bowl.
Cover the dough with a damp cloth and leave in a warm place until doubled in size.
Knead the dough back into a ball and divided evenly into 10 or 12 pieces.
Place the roosterkoek pieces on a tray lined with baking paper and leave to rise again for a few minutes.
Cook the roosterkoek on a grid over medium heat coals, turning occasionally until cooked through.
Serve hot straight off the coals with butter, jam or syrup and cheese.
Recipe posted by Louise Venter
Photo: Louise Venter

VARS KABELJOU OP DIE KOLE
1 heel kabeljou
growwe sout
vis speserye
2 eetlepels margarien
1 eetlepel appelkooskonfyt
1 eetlepel marmite

Sny die kabeljou oop en besprinkle dit met growwe sout en vis speserye. Plaas in die yskas vir ten minste 1 dag of oornag. Maak ‘n sous van die margarien, appelkooskonfyt en marmite. Braai die vis op die vel kant oor redelike lae hitte, terwyl die vleiskant met die sous bekwas word. Wanneer die vis begin deur gaar word, plaas meer kole onder die rooster en en draai die vis vir 2 tot 2½ minute op die vleiskant. Draai dan weer om op die velkant vir nog 2 tot 3 minute.
Resep geplaas deur Coetzee Neethling
Foto: Coetzee Neethling

KITI SE JODEKOEK MET SPONSKOEK
5 groot eiers (of 4 x-groot)
250 g wit suiker (300 ml)
2 groot suurlemoene
fyn skil van 1 suurlemoen (plus ekstra vir versiering)
75 ml mielieblom (Maizena)
100 ml water
100 ml melk of room
125 g botter teen kamertemperatuur, gesny in kleiner stukkies
1 dagoud sponskoek
Variasie: 125 g blokkie roomkaas

Verhit ‘n kastrol kwart met water oor medium hitte tot ‘n baie stadige prut. Jou bak mag nie aan die water raak as jy hom bo-op sit nie.
Zest jou suurlemoene (krap skil dun af met geen wit), mikrogolf 20 sekondes elk en druk sap uit totdat jy 250 ml het. Die warm maak gee baie meer van sap per vrug. MOENIE eens dink om die sap wat jy koop in plastiekbottels te gebruik nie, dit sal flop en dan raas jy met my.
Plaas eiers in ‘n metaal mengbak en voeg suiker by. Klits tot al die suiker opgelos en mengsel lig en wit is.
Meng mielieblom en suurlemoensap en kook tot dik en gaar in klein potjie (nie jou waterpot nie). Klits melk in (stick blender werk goed) en kook weer tot dik. Temper warm vla in die eier in deur klein hoeveelhede by te klits tot alles in is. Plaas bak oor kastrol water en klits gedurig totdat mengsel verdik.
Verwyder van die hitte; klits suurlemoen skil en botter in een blokkie op ‘n slag. Hou aan klits tot botter smelt en inkorporeer in die mengsel. Bedek bak met plastiek styf teen die vulsel sodat daar nie ‘n vel vorm, verkoel in yskas tot gestol, ten minste 1 uur.

Sny jou sponskoek in die dunste lae moontlik, so 1 cm dik. Ek verkies gekoopte koek hiervoor, jy kan dunner sny as tuisgebakte koek. Jy kan die koek ook vries, dan sny, en vanuit die vrieskas laag vir laag versier. Dit keer dat dit breek as jy optel. Moenie die vlos metode van sny gebruik vir die lae nie, die krummel is te fyn, gebruik ‘n goeie broodmes.
Klits die yskoue vlavulsel met ‘n draadklitser, dit maak dit lig en donsig.

VARIASIE: Maak jou blokkie roomkaas sag in die mikro en klits in by koue versiersel.
Plak jou koek aanmekaar met vulsel, top met vulsel. Sprinkel met oorskiet skil. Bedien met vars kloproom.
Resep geplaas deur Kiti Citi
Foto: Kiti Citi

JEWISH CAKE
4 x-large eggs (or 5 large)
250 g white sugar (300 ml)
2 large lemons
Zest from one of the above lemons (+ extra for decoration)
100 ml water
75 ml Cornflour (Maizena)
100 ml milk or cream
125 g butter at room temperature, cut into smaller chunks
1 sponge cake, cut in thinnest layers possible, about 1 cm
VARIATION: 125 g or half block Philadelphia cream cheese

Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
Zest your lemons (peel very thin with peeler if you don’t have a zester, with only yellow, no white pith, then chop as fine as you can), microwave them 20 seconds each and juice until you have 250 ml. Microwaving gives you a lot more juice from each lemon. DO NOT use the stuff you buy in plastic bottles, it will flop and you will blame me for not telling you.
Place eggs into a metal mixing bowl and add sugar and beat until fluffy and sugar dissolved.
Mix cornflour and lemon juice and water, add to smaller pot (not the one used above). Cook until thick, whisk in milk (stick blender works well) and cook again. Temper hot custard into egg mixture by adding small amounts while beating, until you added all. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot and smooth.
Remove from the heat; whisk in lemon zest and unsalted butter in small amounts. Continue whisking constantly until butter melts and incorporates into the lemon mix. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour.
Cut your sponge cake in thinnest layers possible, around 1cm. I prefer store-bought for this as the layers can be cut thinner than home baked cake. You can also freeze the cake, cut in layers while frozen, return to freezer and remove one layer at a time. It prevents your layers crumbling as you pick it up. Do not use the dental floss cutting method, it does not work with sponge. Use a good bread knife for the cleanest cut.
Whisk the chilled custard filling with an electric beater, to make light and fluffy. VARIATION: Soften cream cheese in micro and beat into cold filling.
Assemble your cake with layers of filling thicker than the actual sponge, top with filling. Sprinkle with leftover zest. Serve with stiffened cream.
Recipe posted by Kiti Citi
Photo: Kiti Citi

ONFEILBARE ROLKOEK
Die geheim van rolkoek bak, is om vinnig daarmee te werk wanneer dit uit die oond gehaal is en nie te lank te bak nie.
4 eiers, geskei
50 ml koue water
250 ml strooisuiker
250 ml koekmeel
5 ml bakpoeier
knypie sout
5 ml vanilla geursel
150 ml fyn appelkooskonfyt om te smeer voor die koek toegerol word
Addisioneel:
1 blikkie karamelkondensmelk saggemaak om te smeer voor die koek opgerol word

Smeer ‘n rolkoekpan van 30 x 45 cm en voer dit uit met waspapier en smeer die papier ook.
Stel die oond op 200ºC en plaas oondrak in die middel van die oond.
Klits die eiergele, water en strooisuiker baie goed tot dit bleekgeel en sponserig dik is.
Sif meel, bakpoeier en sout saam en vou dit bietjiesgewys met ‘n metaallepel in die eiergeelmengsel in.
Klits eierwitte tot dit stywe punte vorm.
Vou die styfgeklitste eierwit by die eiergeelmengsel in.
Skep die deeg in die pan en smeer gelyk.
Bak 10 minute, keer uit op klam doek wat met suiker bestrooi is..
Trek die papier vinnig maar versigtig af.
Rol die koek met doek en al op en laat afkoel.
Nou kan u dit vul met warmgemaakte konfyt, karamelkondensmelk of styf geklitste room en aarbeie.
Resep geplaas deur Lizelle De Jager
Foto:  Dawn Van Graan

HEERLIKE MANGO SALSA
2 groot mangos, in klein blokkies gesny
¾ koppie uie, fyn gekap
¾ koppie groen soetrissie, fyn gekap
¾ koppie tamatie, in klein blokkies gesny
pietersielie, fyn gekap
10 ml suurlemoen sap

Meng die mango, uie, greenpepper, tamatie en pietersielie in ‘n bak. Giet dan suurlemoen sap oor na smaak. Laat rus vir 10 minute.

Variasies
Vervang greenpepper met rooi of geel peppers
Sny avokado by.
Los tamatie uit die resep uit.
Vervang pietersielie met koljander blare.
Gebruik droë of vars pietersielie

Bedien met:
Gebraaide hoender
Gebraaide vark
vis
Of geniet dit as ‘n slaai.
Resep geplaas deur Mandie Snyders
Foto: Mandie Snyders

BLOKKIES FRANSE ROOSTERBROOD
brood, in blokkies gesny
eiers, geklits
gerasperde kaas
botter
vir elke 2 snye brood, gebruik 1 eier en 15 ml kaas

Maak pan oor matige hitte warm.
Plaas klontjies botter in die geklitste eier – moet nie botter in die pan sit nie.
Plaas brood blokkies in die pan en laat effens toast. Giet nou die eier mengsel oor die brood blokkies. Die brood sal van die eier mengsel in suig, maar roer gereeld so dat dit nie al die eier opsuig voordat dit kan roereier word nie.
Wanneer die eier amper gaar is, strooi kaas bo-oor en roer weer deur tot gaar. Sout en pepper na smaak.

Bedien met:
bacon of boerewors
aarbei konfyt
tamatie sous
Resep geplaas deur Mandie Snyders
Foto: Mandie Snyders

VOëLTJIEBEKKIES
Resep geplaas deur Francis Schoeman
FOOD LOVERS RECIPES
240 g koekmeel
12.5 ml bakpoeier
12.5 ml suiker
5 ml sout
90 g margarien
1 ekstra groot eier
125 ml melk
1 houertjie vissmeer
olie vir diepbraai

Meng koekmeel, bakpoeier, suiker en sout saam in mengbak. Vryf die magarien met jou vingerpunte in tot die mengsel soos broodkrummels lyk.
Klits die eier en melk saam en voeg net genoeg by die meelmengsel om ‘n stywerige deeg te vorm. Meng baie liggies met ‘n slaplemmes.
Plaas deeg op meelbedstrooide oppervlak en rol liggies 5 -7 ml dik uit. Sny in vierkante van 6 x 6 cm. Smeer ‘n bietjie vissmeer op elke vierkant en vou toe om ‘n driehoek te vorm. Druk kante vas met ‘n vurk.
Vehit genoeg olie in ‘n kastrol vir diepvetbraai. Braai die driehoekies tot bruin van buite en gaar van binne. (Die olie moenie te warm wees nie, anders sal die driehoekies buite om te bruin word voordat hulle gaar is.)
Dien warm of koud op as versnappering of saam met ontbyt. Lewer ongeveer 15 -20.