GIDEON SE VINNIGE PAPAJA-SLAAI

Sny papaja in blokkie en voeg by gesnipperde rooi uie, feta kaas en bietjie soet chili sous.
Bron en foto: Gideon Louw

JOHAN’S CHAMPAGNE BREAKFAST MENU
Serve breakfast with Champagne and Orange juice, or if you think its too early for Champagne then go virgin, by using sparkling grape mixed with orange juice.
Menu.
1. Croissants filled with Scrambled Egg:
Make your scrambled eggs without milk, and when its still moist , add a bit of fresh cream , pre-fried bacon bits, chives topped and top with cheese. This is a very popular breakfast. For a lies portion we would only do a closed Croissant but for the very hungry, we fill both side.
2. Layered Muesli with Fruit:
Use any fruit of your choice and create layers with plain or flavored yogurt , topped with a bit of honey. This is not something you can make in advance. We make it and serve immediately. There are no rules
with this one. Serve with a fruit kebab.
3. Fresh Fruit platter:
Use different fruit, slide on to a kebab or place it in a nice bowl. I like to make a honey lemon dressing to pour over the fruit. 1 Part lemon for every 4 parts honey or to taste.
4. French loaf with Cheese and Tomatoes is still my favorite meal. Its easy and you just cant get this one wrong. Be creative and add some small fried bacon with your cheese before you put it in the oven.
5. Eggs Benedict on an English Muffin:
The hollandaise sauce for this one is 125 ml soft butter, 3 egg yolks , cayenne pepper to taste , lemon juice to taste and salt to taste. Add it all in a glass bowl on a pot and double boil it until creamy. The lemon makes it for me. I prefer the sauce to be more runny but that’s a personal choice. For me.
6. Canapés to create more of a brunch menu. I love the canapés breakfast or brunch and most of the canapés, Lezanne and I make is very well suited for a cocktail party or as a starter with drinks before a sit down dinner. This is a completely different ball game.
Source and photos: Johan De V Swanepoel

JENNIFER’S OXTAIL STEW
Oxtail,
2 onions sliced,
clove garlic,
cup of red wine, water,
2 bay leaves,
2x beef stock,
1 leek chopped.
Ground black pepper, salt to taste.
Boil above until nearly cooked, about 3 hours then add vegetables of your choice and cook. Thicken with plain flour and water mixed to a paste.
Source and photo: Jennifer Weir

SELFSAUCING MICROWAVE CHOCOLATE PUDDING
Pudding:
1 ½ Cups Flour
1 Tsp Salt
¾ Cup Sugar
3 Tsp Baking Powder
45 Ml Cacao
¾ Cup Milk
3 Tsp Vanilla Essence
60 Ml Butter/Margarine Melted
[¾ Cup Nuts OR Choc Chips (Optional)]
Sift all the dry ingredients together.
Make a hollow in the flour and add the wet ingredients (and nuts or choc chips if using).
Stir until just mixed.
Spoon into a deep, ungreased oven proof dish.

Sauce
½ Cup White Sugar
1 Cup Brown Sugar (Australia use Raw Sugar)
60 Ml Cacao
1 Tsp Vanilla Essence
Dissolve all of this in 3 Cups Boiling Water.
Very gently pour the sauce over the batter in the dish.
Cover with Glad and poke a few holes in the centre with a toothpick.
Microwave on HIGH for 12- 14 Minutes. (My microwave is 1000 Watts, so you will have to adjust your times if your microwave has a lower wattage)
If you are concerned that it may boil over and make a mess in your microwave, cover the microwave glass plate with Glad as well.
Enjoy with Cream.
Source and Photo: Annatjie Heydenrych

JOHAN SE FYN TAMATIEKONFYT
Gebruik ongeveer 20 groot tamaties
1 gooi kookwater oor tamaties en trek skille af
2 sny tamaties in lengte deur en haal pitte uit
3 sny ontpitte tamaties in klein blokkies
4 vryf pitte met spaan in sif om sap en rooi van saadlobbe te kry
5 kook sap en gesnyde tamaties saam tot sag roer kort kort
6 vryf sag gekookde tamaties en sap deur ń sif onthou om tamatiepulp onder sif af te krap
7 gooi terug in kastrol en voeg selfde gewig suiker as wat tamatiepulp weeg by
8 kook op hoogste hitte roer aanhoudend tot suiker gesmelt het
9 verminder hitte en kook tot verlangde dikte dis omtrent die helfte wat jy mee begin het toets maar in piering
10 bottel warm verseël
Bron en foto: Johan Coetzee

TARTAR SOUS EN CALAMARI RINGE
4 eetlepels mayonnaise
1 eetlepel suurlemoensap
1 eetlepel fyn gekapte ui
1 eetlepel fyn gekapte gherkin
sout en peper na smaak

Meng alles en laat staan in yskas vir ten minste ‘n uur.

Calamari deeg:
1 koppie melk
375 ml bruismeel
125 ml mieliemeel

Sit calamari ringe in vrieskas vir ‘n uur voor braai.
Meng koue ringe in deeg en diep braai in baie warm olie tot goudbruin.

Bron en foto: Cecil Dunhin

MUSSELS IN WINE SAUCE
Ingredients:
400 Gram Mussels (Frozen but defrosted)
30 g Butter
1 Table Spoon Olive Oil
2 Garlic Cloves finely chopped
2 Sticks Celery finely chopped
1 Onion finely chopped
3 Bay Leaves
4 small Potatoes diced ( about 500 g )
130 ml Dry white wine
3 cups Fish or Vegetable Stock
1 Cup Milk
2 cobs Corn , Kernels removed
125 ml Fresh cream or Coconut cream ( I prefer the latter )
Salt and Pepper
Parsley or chives and lemon slices

Heat the oil and the butter.
Add the Onions, Celery and garlic and cook until onions are soft.
Add the wine and cook about 5 min
Add the Potatoes, stock and milk. (If normal milk is used it might curdle or separate but it will be fixed once the cream is added. Just keep going .Bring to a boil and add the Bay leaves and reduce the heat and put a lid on it and summer until the potatoes are soft. About 25 min
Add the corn and cook for a further 5 to 10 min.
Add the cream and cook for about 10 min. Take half the fluid and half the Vegetables and liquidise but not completely smooth. Add it to the other whole vegetable mixture.
Add salt and pepper to taste.
Add the mussels and heat through and cook just about 5 min.
Plate and serve with Parsley or Chives on the top and a slice of lemon.
Sometimes I will add Cayenne pepper to give it a nice subtle bite.

Source and photo: Johan De V Swanepoel

10 MINUTE CHEESE AND HERB ROLLS
Ingredients
3 cups cake flour
2 tbsp baking powder
1/4 tsp salt
2 tsp Italian herbs
1 cup grated cheddar cheese
1 cup water
2 large eggs
1 tsp crushed garlic
2 tbsp butter
How to
Sift the flour, baking powder and salt into a large mixing bowl. Add the Italian herbs and grated cheese.
Whisk the water, eggs and garlic together in a jug. Add to the dry ingredients and mix together to form a dough. Add an extra splash of water if the mixture is too dry.
Turn the dough out onto a floured surface. Divide the mixture into 8 pieces and roll these into balls.
Melt the butter in a deep saucepan over a medium heat. As the butter just starts to bubble add the dough balls, arranging them in a single layer in the pan. Cover and leave to cook for 4 minutes.
Remove the lid and carefully turn the rolls over. Cover the pan again and cook for a further 4-5 minutes until the rolls have risen and are cooked through. Watch that the pan doesn’t get too hot – you will want to char the rolls slightly but not burn them.
Enjoy simply – serve warm with lashings of butter.

Recipe posted by Adam Cloete
Photo: Adam Cloete

KLAPPER MALVA POEDING MET KLAPPER KARAMEL EN SUURLEMOEN
Deeg:
1 koppie koekmeel
½ koppie suiker
1 teelepel bakpoeier
knippie sout
Roer deurmekaar en hou eenkant. Meng dan:
1 teelepel koeksoda
1 eetlepel asyn
Laat opbruis en voeg by:
1 koppie melk of karringmelk
1 eetlepels stroop
1 geklitsde eier
Sous:
1 koppie suiker
½ koppie water
50 g botter
½ koppie room
1 blik klappermelk
knippie sout
1 teelepel vanilla
‘n reep suurlemoenskil

Meng deur. Meng die nat bestanddele met die droë bestanddele. Klits met ‘n whisk tot glad. Moenie overmix nie. Giet beslag in gesmeerde bak en bak by 180°C tot gaar. Sny in blokke en giet kokende sous oor.
Sous:
Kook 1 koppie suiker met ½ koppie water. Kook tot water weg is en dit karmeliseer tot n ligte bruin. Skud die pot. Moenie ‘n lepel naby die pot bring nie. Voeg die 50 g botter by en skud die pot. Voeg ‘n ½ koppie room by en wieg die pot totdat die suiker weer gesmelt het. Sit ‘n blik klappermelk, knippie sout, 1 teelepel vanilla en ‘n reep suurlemoenskil in. Laat staan tot die poeding gaar is. Verhit weer en giet oor warm poeding. Sprinkel ‘n hand vol geroosterde klapperblokke oor vir tekstuur en versiering.

Bron en foto: Frikkie Jones

THE TRACY MAC N CHEESE
Two chopped onions
Packet of streaky beacon chopped or bacon of your choice
Pasta to cook (enough for your family and to layer)
Grated cheese and mozzarella.
And either 8 chopped tomatoes or two cans of chopped tomato

Fry onions till soft. Add chopped bacon and fry together till bacon becomes nearly crisp, then add the chopped tomatoes and add salt and pepper to taste..I add a couple of tablespoons of sugar to break the sour of the tomatoes.
When pasta is cooked drain and put half of it in a oven proof dish, take half of the sauce you made and put it onto of the pasta.
Add grated cheeks or mozzarella..then repeat the process till you have the cheese ontop.
Bake at 180 till golden brown

Source and photo: Tracy Milstein