NATHAN SE REPELSTEELTJIES
250 g sterk belee chedderkaas fyn gerasper hou in yskas.
koue appelkooskonfyt –  hou ook in yskas.
2 koppies  koekmeel
1 teelepel bakpoeier
knippie sout
250 g gerasperde botter

Sif droë bestanddele saam. Voeg gerasperde botter by meng tot growwe broodkrummels, voeg gerasperde kaas by meng tot deeg gebind is. Maak deeg goed toe, en sit in die yskas vir 20 min.
Rol balletjies in die hand, druk liggies met palm, pak in gesmeerde pan.
Gebruik agter kant van ‘n houtlepel om gaatjie in middel te maak,  skep koue konfyt in elke gaatjie.
Bak by 180 ºC vir 10 tot 15 min.

Resep en foto:  Emma Beetge
2de foto:  Jacobie Douglas

BEEF AND PUMPKIN SHEPARDS PIE
Serves: 6
Weight Watchers per serve: 9pp
1 kg | 2lbs butternut or kent pumpkin, washed, peeled seeded and cubed (I usually use ½ a kent pumpkin)
3 large potatoes, washed, peeled and cubed
2 tablespoons reduced fat butter/spread of choice
1 tablespoon olive oil
1 onion, chopped
2 medium carrots, peeled and chopped
½ red capsicum/bell pepper, seeded and chopped
3 garlic cloves, minced (or 3 teaspoons minced garlic)
500 g | 1 lbs ground/mince extra lean beef
2 ripe tomatoes, diced
¾ cup frozen peas
salt to season
2 tablespoons vegetable stock (I use Vegeta)
2 tablespoons gravy powder, whisked in ¼ cup boiling water (until free of lumps): or you can substitute the gravy powder with cornflour/corn starch.
4 cups baby spinach leaves, washed
2 tablespoons chopped flat-leaf parsley
½ cup finely grated parmesan cheese
Preheat oven to 200ºC | 400ºF. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
Meanwhile, heat oil in a separate large pan over medium – high heat. Add onion, carrots and capsicum, and cook stirring for about 5 – 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
Sprinkle evenly with parmesan cheese.
Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).

Photo and recipe posted by Adam Cloete

3Cs SALAD-CARROT CUCUMBER CASHEWS
1 cup grated carrot
1 cup thinly sliced cucumber
1/4 cup chopped cashews
2 tbsp orange juice
pinch of ground coriander

Mix the carrots, cashews, coriander and orange juice together, Arrange the cucumber around the outside of the serving dish, then pile the carrots in the center. Pour some of the juice over the whole dish and refrigerate for at least an hour before serving.
Source and Photo:  Leonie Overbeek

PANZANELLA
1 cup stale bread cut into cubes
1 cup tomato salsa of your choice
1/3 cup mozarella cut into cubes
a handful of basil
olive oil to taste

Mix the bread and tomato salsa and allow to marinate for at least 6 hours. Before serving, mix in the mozarella and basil, and drizzle with olive oil.
Variation on the panzanella is to toast the bread first. You can also add some tuna or anchovies if you like.
Recipe and photo:  Leonie Overbeek

INDIAN BROAD BEAN CURRY
If you want to try cooking a nice, simple curry recipe, this is it!
Ingredients
*2 C. dried broad beans
*4 tomatoes
*2/3 C. water
*5 cloves garlic
*6 mild red chilies
*3 tsp. coriander seeds
*1 tsp. cumin seeds
*2 tsp. poppy seeds
*4-5 peppercorns
*4-5 cloves
*3 cinnamon sticks
*2 Tbs. ghee
*salt to taste
Directions
Soak beans overnight.
Place drained beans in saucepan and pour enough water to come about 1 inch over top of beans. Bring to a boil, reduce heat, cover pan and simmer for about 45 minutes or until beans are tender.
Cut the tomatoes into quarters and place them in a saucepan with water. Bring to boil, reduce heat and simmer for 5 minutes. Strain through a sieve.
Roast the unskinned onion over a gas flame or under a hot broiler until black. Cool slightly, then remove skin and grind the flesh to a paste with all remaining ingredients except ghee and salt.
Melt ghee in a heavy-based saucepan and fry paste in it for 3-4 minutes. Add drained, cooked beans, tomato stock and salt. Stir well, then cook for a few minutes. Serve hot with parathas.
Source: indianrecipe4living
PHOTO: Susan Strydom

YORKSHIRE PUDDING
4 tbsp cake flour,
1 cup milk,
1 large egg,
pinch of salt.

Mix beaten egg and half milk into the flour slowly. Beat well. Let mixture stand in fridge for 30 mins. Add remaining milk just before baking. Preheat oven to 200 C take your muffin pans, throw in a little oil at the base of each muffin pan and place in preheated oven to get hot, about 3 mins, oil must not be smoking. Add your batter to each muffin case and bake for 20 mins.
Source and Photo:  Gail Haselsteiner

HEERLIKE HERTZOGGIES
Soetkors
Maak 8 dosyn doppies.
4 koppies meelblom
250 g margarien
1 koppie suiker
3 teelepel gelyk bakpoeier
1 eetlepel vlapoeier
2 eiers
1 teelepel sout

Room suiker, botter en eiers.
Meng droë bestanddele met jou hande in die botter mengsel.
Plaas in plastiek sak om klam te bly.

Klappervulsel:
7 koppies klapper
125 g margarien
2 teelepel vanilla
2 koppies suiker
8 groot eiers
Knippie sout.

Room botter en suiker.
Voeg eiers, vanilla en sout by.
Laaste die klapper.

Hertzoggies:
Gebruik soetkors rol tussen plastiek uit.
Gebruik middelslag afdrukker 6cm.
Plaas in gesmeerde kolwyntjie pannetjie.
Sit ‘n half teelepel appelkooskonfyt in holte van deeg.
Sit klappervulse bo-oor.
Die konfyt moet heeltamal toe wees.
Bak teen 180ºc todat deeg ligbruin is.
Foto: Ilse Foote en Beverley Fernandez

MARIANNE SE ONTBYTSLAAI
½ blikkie baked beans in tamatiesous
½ blikkie heelpit mielies
2 rooi viennas
2 gerookte viennas
2 hoender viennas
¼ slaaikop
2 tamaties, in blokkies gesny
½ ui, fyngekap
½ green pepper in blokkies
¼ koppie mayonnaise
stukkie fyn gerasperde wortel
2 gekookte eiers (opsioneel)

Meng alles en bedien op toast. Strooi wortel oor vir garnering en gerasperde eier, of bedien eier langs die broodjie.
Bron en foto:  Jacques  Marianne Van Niekerk

WORS EN RYS GEREG
1 groot ui
1 green pepper
Braai dit saam
10 ml kerrie
5 ml borrie
Voeg by ui en green pepper
2 koppies rys
1 liter koue water
50 ml chutney
2 teelepels sout
1/4 teelepel pepper
1 blik appelkose met stroop
500 gr wors in happie groote gesny
Gebruik n bak met n deksel
Pak wors snykant na bo
Sprinkel rou rys hieroor en gooi uie mengsel en al die ander bestandele oor wors. Pak appelkose bo-op en gooi die appelkoos sous ook in die bak
Bak by 180 grade vir 1-1.5 ure
Foto en resep: Heidi Graham

GAIL’S OXTAIL STEW
2 packets oxtail
Wash and brown in olive oil in pressure cooker pot for 12 mins, turning regularly.
Add:
1 large chopped onion
2 sticks chopped celery
Brown further until onion is tender.
Add:
1 glass dry red wine, optional
1 small tin tomato puree
salt
white pepper
1 ½ teaspoons garlic flakes
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons paprika
2 bay leaves
Extra:
2 cups beef stock
carrots, quartered potatoes and 1 cup frozen peas
3 teaspoons maizena

Simmer for 3 mins then add 2 cups beef stock. Place lid on pressure cooker once boiling and cook on medium heat for 1 ½ hours. Open the pot and add carrots, quartered potatoes and 1 cup frozen peas.
Close up pressure cooker and cook a further 15 mins. Thicken gravy with the maizena made into a paste, stir until gravy thickens. Serve with rice or mash potato.

This can be done in the slow cooker, same method as above, add all the ingredients in the slow cooker with the liquid. Close and cook for 7 to 8 hours on low heat. Thicken with the maizena as above for the gravy.
Source and photo: Gail Haselsteiner

Second photo:  Alletta Burgess
Made the most delicious oxtail pot. Followed the recipe on the FL page with a few tweaks, GAIL’S.
I omitted the potatoes, celery and peas. Added baby brinjals, button mushrooms, small carrots and baby onions. Used red- and yellow pepper cut into thick chunks. Also did not need to thicken the gravy as it was perfect and thick already.