ELMA SE CHOC PUFF SURPRISE
Sit jou gunsteling blok sjokolade in puff pastry. Sny soos dit wys op foto en vou die pastry oor die sjokolade. Bak in oond op 160 grade vir 30 minute. Dis baie lekker
Bron en fotos: Elma Willemse

DROOG EN GEBRUIK VAN TAMATIESKYWE
Oond droog is die beter keuse. Buite is daar te veel faktore soos reën en goggas wat jou rond voeter.
Ek geur nie my skywe voor die tyd nie, anders beperk dit jou in die hergebruik. Ek sny die skywe dik, probeer gewoonlik die meeste van die pitte uit kry (as ek die tyd en die lus het) en plaas dit op die droograkke in my dehidreerder (of plat panne in oond).
In die geval van die gewone oond, stel die temperatuur op sy absolute laagste, verkieslik nog met die thermofan aan ook en sit jou panne in. Draai die tamatieskywe om wanneer die bokant redelik uitgedroog het. Droog tot dit buigbaar, maar nie meer klam is. Ek het een keer dit te droog laat word en Eureka ! – gooi in koffiemeule en verwerk tot tamatie stock poeier.
Ek hou my gedroogde skywe in ‘n skroefdeksel bottel en haal net soveel uit soos benodig. Wanneer ek daarvan in olie en kruie soek, gooi ek ‘n klompie in ‘n skoon botteltjie, gooi gedroogte kruie na smaak by en gooi warm olie oor. Laat staan oornag sodat die lot weer gerehidreer is en die smake meng. Los in yskas. Dit het ‘n korter raktyd en jy moet dit in die yskas hou.
Bron en foto: Petro Borchard

MAKLIKE CREME CARAMEL
1 blik kondensmelk,
2 blikke water,
6 eiers,
1/2 kp suiker
Klits alles saam. Smelt half koppie suiker stadig, tot ligbruin , gooi onderin ‘n glasbak, dan eiermengsel bo-op en bak vir 1-2 uur in n koel oond (so 130- 150) tot gestol. Verkoel en keer om op ‘n bord vir bediening.
Bron: Elza Koen

PETRE SE PAMPOENPIEKELS
1 medium pampoen, geskil en in blokkies gesny
Laat lê pampoenblokkies oornag in water en 2 koppies asyn.
Dreineer die pampoenblokkies die volgende dag.
Stroop:
4 koppies asyn
2 koppies water
7 ½ koppies suiker
20 pimento
10 heel naeltjies
sap van 1 suurlemoen
1 kaneelstok 

Bring stroop tot kookpunt en gooi pampoenblokkies by.  Sit deksel op en laat prut totdat blokkies sag is – gebruik tandestokkie om te toets. Sit blokkies in flessies en gooi stroop oor terwyl nog warm en seël.
Laat staan vir ‘n week of 2 voor gebruik, gebruik in slaaie of netso.
Heerlik saam met feta en biltong.

VARIASIE
Resep so ‘n bietjie verander
Pimente en naeltjies met die helfte verminder.
Halwe pakkie Pickling Spice en 1 rissie by die stroop gevoeg.
Bron:  Petré Van Jaarsveld

OUMA SE PIESANGBROOD
230 g (250 ml) sagte botter of Margarien
210 g (250 ml) strooisuiker
2 eiers, geskei
375 ml fyngemaakte ryp piesangs, ongeveer 4 groterige piesangs
12,5 ml suurlemoensap
500 g (4 x 250ml gesifte) koekmeel
25 ml vlapoeier
5 ml koeksoda
5 ml bakpoeier
5 ml fyn gemmer
5 ml fyn kaneel
2 ml sout
400 ml melk

Klop botter en strooisuiker saam tot romerig. Klits eiergele, voeg by bottermengsel en meng goed. Meng piesangmoes en suurlemoensap,voeg by botter en eiergeel mengelsel en meng goed. Sief al die droe bestandele 3 keer en voeg by bottermengsel, meng goed. Voeg melk by en meng. Klits eierwitte styf en vou in deeg in. Gooi in 2 gesmeerde panne van 10x10x25. Bak 45min lank tot gaar en mooi goudbruin by 180 grade. Laat in panne afkoel en keer uit. Sny in skywe en bedien met botter of smeersel van jou keuse.
Bron en foto:  Terolean Margurette Olivier

3 BESTANDDELE VRUGTE KOEK MET SJOKOLADE MELK

1 kg vrugtekoek mengsel (sit ekstra kersies by indien verkies)
750 ml sjokolade melk of rooibostee
2 koppies bruismeel

Week die vrugte in die melk vir 24 uur in die yskas.
Voorverhit die oond tot 150ºC of 120 ºC met die waaier aan.
Voeg die bruismeel by en meng baie goed deur.
Die mengsel is dik, skep in ‘n 25 cm losboom koekpan.
Bak vir 1 ½ tot 2 ure of tot ‘n toetspen skoon uitkom.
Laat die die pan afkoel vir ‘n uur en keer uit op ‘n afkoelrak en laat heeltemal afkoel.
Bewaar in ‘n toe houer in die yskas.
Die koek kan nie lank gebêre word nie. Dit is vir bak en eet – hou so twee weke in die yskas.
Bron en foto:  Hettie Bezuidenhout

Yvonne Naude:
With food lovers group – This is my 3 ingredients fruit cake. Will serve it on Thursday at our Seniors year end function. I used the Rooibos for the liquid.

PATATWIELE IN ROOM GEBAK
Kook patat soos jy dit as soet patats kook.
Laat dit lekker droog kook.
Gooi dan bietjie kaneel, bruin suiker, botter by.
Laat afkoel.
Rol puff pastry uit, smeer met patat, rol op, en sny in wieletjies.
Gooi bietjie room onder in n oond bak, pak wielietjies in, gooi res van die room bo oor, klontjies botter bo op en strooi bietjie bruin suiker bo oor.
Bak tot al die room opgesuig is in deeg en bruin bo op teen ongeveer 180 grade C.
Bron en foto:  Gideon Louw en Marlise Smith

RACHELS CAPE MALAY KOEKSISTERS
3 1/2 cups flour
1 cup self-rising flour
1 1/2 cups sugar
1 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp anise seed (ground)
1 tsp cardamom (husks removed and ground)
2 tsp tangerines, mandarin oranges (use the peels, finely grated)
3/4 cup sunflower oil
1 egg
1 1/2 cups milk
1 1/2 cups water (warm)
1 tbsp active dry yeast
1 tsp sugar
Canola oil (any oil, for frying)
2 1/4 cups sugar
1 1/2 cups water
1 cinnamon sticks
2 cardamom (pods, husks removed and ground)
2 cups coconut

1) Place the flour, self-raising flour, sugar, salt, ginger, cinnamon, anise, cardemom and the grated tangerine peel in a large bowl – mix to combine – add the oil, rub into the dry ingredients until crumbly.
2) Mix the milk and water – divide into two smaller bowls – add the yeast and sugar to the one bowl and stir until dissolved – add the egg to the other bowl, with the remaining milk/water mixture – beat well.

3) Add first, the milk/water/yeast to the flour mixture, stir – add the milk/water/egg also to the flour mixture – mix until you have a soft dough – cover and leave 2 hours to rise (double in size).
4) Roll out the dough (on a floured base) to an approximate 50 mm thickness – cut into small squares – 25 mm – cover and leave to rise another 30 minutes.

5) Boil the sugar, water, cinnamon stick and cardamom together until the sugar has dissolved – this syrup must be kept warm all the time (not boiling, low heat – only to keep warm).
6) Heat the oil for deep-fry to a medium heat – place a few pieces of dough in the oil and fry 3 – 4 minutes until golden and cooked through – drain on paper towel and then dunk into the hot syrup for 30 seconds, turning and making sure the whole koeksister is covered, and some of the syrup has been absorbed.

7) Finally, roll into the coconut and place on a cooling rack to cool completely.

Serve with tea or coffee.
Recipe posted by Philip Reineke
This recipe is a personal recipe from my dear friend Rachel. She is a Cape Malay.

MILKTART WITHOUT CRUST
Spray 6 tart pans with spray and cook
8 XL eggs
2 TBSP vanilla extract
2 ¾ cups white sugar
1 ¾ cups cornflour
4 cups of thick cream
8 ½ cups full cream milk
1 cinnamon stick
Combine eggs, vanilla, sugar, cornflour together and mix well. Set aside while you bring your cream, milk and cinnamon stick to a boil. Remove the milk mixture from the heat. Remove the cinnamon stick. Add 1 cup of hot milk at a time to the egg mixture continually beating, repeat this 4 times. Pour into the rest of the milk still mixing well. Return to the stove over medium to low heat and keep stirring. The stirring is important so that you don’t have lumps forming at the bottom of the pot of milk mixture. Cook until very thick. When you lift your whisk the custard will drop in thick streams and keep its shape on top of the custard.
Divide between your tart pans evenly. Let cool completely. Preheat your oven to 180 degrees Celsius and bake each tart for 35 minutes. When it comes out of the oven sprinkle cinnamon over the top. Leave on a cooling rack to return to room temperature. Place in the fridge and let set for a couple of hours before cutting.
source and photo:  Lacy Grey

FATIMAS CAPE MALAY KOESISTERS
4 1/2 cups of cake flour
1  1/2 cups of lukewarm water
1 tsp of baking powder
1 sachet of Instant yeast
1 tablespoon of sugar
3 tbsp of butter( melted)
1 tsp of salt
1 cup of soft mashed potatoes
3 teaspoons of grinded or finely chopped dried naartjie peel
1  1/2 tablespoons of freshly grated Ginger ( makes all the difference )
1-2 teaspoons of mix spice
2 tablespoons of aniseed
2 teaspoons cinnamon
1/2 a teaspoon of freshly grounded cardamon seeds
1 egg ( optional)
Oil for deep frying
Sugar and stick cinnamon for sugaring
Fine coconut

Mix all ingredients together with warm water ( add water until you get a sticky dough ) dough must be very soft .Knead dough for 10 minutes using a little oil on your hands to stop from sticking, rub some oil over dough , cover with cloth and allow to rise for an hour or when double in size . Roll out into little ball shapes and fry in oil on medium to high heat until brown . Sugar and cover with fine coconut .

Sugar water
Boil 3 cups of sugar with 3 cups of water and a few cinnamon sticks for about 30 minutes on medium heat …then simmer when sugaring the koeksister.

Makes about 40 koeksisters
Tip- Dont omit the mashed potatoes- when making it add a little milk with butter .
With this recipe adding 1 egg is optional .
Source and photo:  Fatima Sydow