GREEN BEANS STEW
fry 3large chopped onions till browned.
Add 600g lamb pieces,
1tsp salt,
1tsp crushed chillies or to taste.
Add little water at a time to cook the meat soft.  Add the potatoes during this time and remove as soon as the potatoes are soft and nicely browned, add the green 1kg beans  and cook until soft.  Add the potatoes and add enough sugar to sweeten. Serve with rice
Source and Photo:  Faye Abrahams

SKAAPSTERTJIES IN DIE STOOMPOT
Plaas sterjies in stoompot en bedek met koue water.   Geur met sout en peper na smaak.   Voeg so 6 kruinaeltjies en twee lourierblare by. Stoom vir 15minute.  Voeg aartappels in kwarte gesny by en stoom n verdere 15 minute.  Skep stertjies en aartappels op draadrakkie en bak in 180grade oond vir so 45 minute tot mooi bruin gebak.
Resep en foto:  Johann Van Vuuren

REAL COFFEE CAKE
Serves: 6
Preparation: 10 min
Cooking: 1 hr
750 ml (3 c) flour
20 ml (4 t) baking powder
2,5 ml (½ t) salt
125 ml (½ c) hot water
60 ml (4 T) granules of coffee
375 ml (1½ c) buttermilk
375 ml (1½ c) sugar
6 eggs
125 ml (½ c) oil
10 ml (2 t) vanilla essence
Butter icing
125 g butter
500 ml (2 c) icing sugar, sifted
15 ml (1 T) milk

Preheat the oven 180 °C.
1. Sift the flour, baking powder and salt into a mixing bowl. Dissolve coffee granules in the hot water. Place the coffee, buttermilk, sugar, eggs, oil and vanilla in a separate mixing bowl and mix well.
2. Add the dry ingredients to the wet ingredients and mix on low speed until the two mixtures are just combined.
3. Divide the batter between 2 x 20 cm cake tins and bake for 1 hour or until a skewer inserted comes out clean. Allow to cool in the tins for 5 minutes before removing, then let the cake cool completely on a wire rack.
4. Butter icing: In a mixing bowl beat the butter until soft and pale. Keep adding small amounts of icing sugar until all the icing sugar is worked into the butter. Add the milk and beat until smooth.
5. Sandwich the cooled coffee cakes together with a thick layer of butter icing. Use the remaining icing to cover the top of the cake.
Photo:  Adam Cloete
Ek het hierdie koek in die mikrogolf gaan probeer – 10 minute by 100%.  Alhoewel hy mooi bak en die smaak lekker is, beveel ek dit egter nie aan nie want dis baie droog. So doen hom maar liewer in die oond soos dit bedoel is.

SUPREME STRAWBERRY TOPPING
1 pint fresh strawberries
1/3 cup white sugar
1 teaspoon vanilla
Wash strawberries and remove stems; cut large berries in half or roughly chop them.
Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Source: allrecipes
Photo:  Floraine Wasserman Venter

OUMA JESSIE SE SOETKOEKIES
10 Koppies Meel
5 Koppies Suiker
10 Teelepels Bakpoeier
1 Teelepel Sout
500 g Klapper
750 g STORK BAKE Margarien
8 Eiers
Oond op so 180 Grade C

Meng die meel, suiker, klapper, sout en bakpoeier saam. Vryf die margarine goed in. Klits die eiers en gooi die eiers by en meng als bymekaar. Kyk maar dat dit lekker werkbare deeg is. As dit bietjie droog is gooi so bietjie melk/water by. Gooi meel op die werksoppervlak en rol uit.

Gryp die koekie drukkers en gaan mal.
Smeer met mengsel van bietjie eier en melk.
Sit in die oond vir so 8-10 minute tot lekker bruin.

Die koekie is sag as dit uit die oond kom maar word vinnig harder.

Lewer so 100 koekies afhangend van die koekie groote.
Bron:  Deon Rossouw se ouma Jessie
Foto:  Deon Rossouw en Junilla Gabel-Smit

MIELIEBROODJIE MET KAAS
Resep en foto:  Neels Lombard
FOOD LOVERS RECIPES
500 g bruismeel
1 blik heel pit mielies
3 teelepels bakpoeier
2 eetlepels asyn
200 ml kaas
5 ml sout
500 ml melk

Meng alles saam, sit in brood pan.
Bak teen 180°C vir 1 uur.

MINTED MIXED FRUIT SALAD
Ingredients
1 qt. strawberries, halved (about 3 cups)
3 cups fresh pineapple chunks
4 kiwi fruit, peeled and sliced
1 cup sugar (Mom used 1/2 cup)
1/2 cup pineapple juice
1/2 cup ginger ale
1/4 cup chopped fresh mint
Directions
1. Place fruit in a shallow serving bowl.
2. Whisk together sugar, juice, and ginger ale until sugar is dissolved.
3. Gently stir in mint, and pour over fruit.
4. Cover and chill 2 hours before serving
Serves 8-10
Source and Photo: Dallas Duo

SJOKOLADE WALNUT BALLETJIES
krummel 8 gekoopte sjokolade muffins, kap neute fyn en voeg by, skep 4 eetlepels Nutella by en meng als saam, vorm balletjies en plaas in yskas, smelt sjokolade en doop balletjies daar in, plaas terug in yskas totdat benodig
Bron en foto:  Clive-Linda Cawood-Wilson

FRIKKADELLE IN DIE HALOGEEN OONDJIE
300 g maer maalvleis
3 snye brood (korsies af en geweek in water)
1 medium ui, gerasper
1 aartappel, gerasper
2 eiers
125 g oats

Druk water uit brood en meng met die maalvleis. Meng alles saam en maak bolletjies. Sit in bak en smeer bietjie olie oor.
Bak vir 30 minute by 180°C.
Resep en foto: Alta Theart

NIKI STOVE TOP POT ROAST
1 x Lamb neck
1 x onion sliced
2 x peppers sliced
2 x carrots but into 4 pieces
1 pack of mushroom cut into 4 pieces
8 baby potatoes cut into 4
Hand full of beans cut into 3
Garlic to stuff lamb
Glass of red wine
2 cubes beef stock 500ml water
2 tablespoons mustard
Salt, pepper and Thyme
Fresh rosemary and lavender

Melt 50g of butter and add 50ml grapeseed oil
Fry onions until golden brown
Stuff lamb with some garlic
Rub salt, pepper and thyme into lamb
Now add lamb to onions and let it brown (almost burn)

Add peppers fry for 5 min
Add mushrooms fry for 5 min
Add a little wine and little stock …scratch bottom of pot clean

Now add the rest of the veggies, wine and stock. Place lavender and rosemary on top
Bring to boil
Cover pot and let simmer for about 50min.
Source and Photo:  Nix Botha