BESLAG VIR EIERLOSE PANNEKOEK SONDER BAKPOEIER
2 koppies bruismeel
2 koppies koue water
1 koppie melk
¼ koppie olie
2 eetlepels wit asyn
¼ teelepel sout

Klits alles goed saam en bak in warm pan.
Bron:  Sannie van den Berg

GRANADILLA ORANGE BUNDT CAKE
250 g castor sugar,
250 g butter at room temperature,
280 g self raising flour,
2 ml salt,
4 jumbo eggs,
1 1/2 tbs grated orange rind,
115 g granadilla pulp,
5 ml pineapple essence,
150 ml milk
Glaze :
juice of 1 orange ( or more if needed ),
300 ml sifted icing sugar.
Blend together until it forms the right consistency for the topping glaze. Glaze once cake has cooled.
Preheat oven to 180 C and prepare a ring Bundt tin with spray and cook.
Cream butter and sugar together until pale and fluffy. Add 1 egg at a time beating well after each addition. Add granadilla pulp, essence and orange rind and beat further. Sift flour, salt and add into butter/egg mixture along with the milk in small alternate batches. Pour batter into Bundt tin and bake for 45 to 55 mins until golden or until a skewer comes out clean. Allow to cool before glazing.
Source and Photo: Gail Haselsteiner – recipe adapted from Food24.

GEBAKTE PAMPOENTERT MET ROOMSOUS
Tertbeslag
½ koppie botter
1 koppie meel
1 koppie suiker
3 eiers
1 groot eetlepel bakpoeier
½ teelepel sout
¾ koppie gaar fyn pampoen
1 teelepel vanieljegeursel
Stroop:
1 koppie suiker
1 koppie water
½ koppie melk/room
2 groot eetlepels botter
¼ teelepel sout
2 teelepels Maizena/vlapoeier opgelos in bietjie water

Room botter en suiker tot lig en klits die eiers een vir een by. Meng goed.
Sif koekmeel, bakpoeier en sout saam.
Voeg meelmengsel by bottermengsel saam met pampoen en vanieljegeursel en meng goed.
Skep in ‘n gesmeerde bak en bak (1½ liter bak) vir 45 min in ‘n voorverhitte oond teen 180°C.
Berei intussen die stroop:
Verhit water, suiker, melk/room botter en sout tot kookpunt.
Verdik met Maizena/vlapoeier.
Laat kook vir 1 min.
Giet dadelik oor tert sodra dit uit die oond kom.
Heerlik warm of koud as soet bykos of poeding met vla.
Resep geplaas deur Nicolette van Jaarsveld
Foto: Nicolette van Jaarsveld

Ek het die pampoen tert met room sous resep gebruik op die blad. Het die pampoen vervang met ‘n halwe kop patats en dan in die tert beslag 5 ml kaneel en 5 ml gemmer in gemeng. Het in die sous ook extra kwart teelepel gemmer en kaneel gesit.
Ek het geel patats gebruik vir die tert.

Kommentaar en 2de Foto: Nicolette Van Jaarsveld

AARTAPPEL EN EIER GEBAK
Ongeveer 7 gekookte aartappels in skywe gesny
8 hardgekookte eiers in skywe gesny
witsous (kaassous) gemaak met
2 groot eetlepels botter
2 groot eetlepels meel
1 eier
Genoeg hoenderekstrak om die korrekte tekstuur vir die sous te kry.
‘n handvol gerasperde Cheddarkaas.
Smelt die botter in ‘n medium grootte kastrol en roer dan die meel by tot dit goed deurgemeng is. Voeg die hoenderekstrak bietjie vir bietjie by terwyl aanmekaar geroer word. Wanneer die sous begin romerig word, gebruik ‘n hand draadklitser om dit verder te roer tot die sous glad is. Laat dit verder prut tot dit ‘n gladde dik, maar nog loperige tekstuur het. Meng ‘n handvol kaas daarby in tot gesmelt. Haal van die hitte af en klits een rou eier daarby.
Spuit ‘n oondbak met kleefwerende sprei en pak ‘n laag aartappels op die bodem. Volg dit op met ‘n laag eierskywe, wat nie noodwendig teen mekaar gepak hoef te word nie. Indien wel, sal jy meer gekookte eiers nodig hê. Volg dit op met ‘n dun lagie sous en sprinkel bietjie kaas oor. Herhaal die lae tot die bestanddele opgebruik is maar hou genoeg sous om heel bo oor te smeer. Strooi bietjie kaas oor die boonste laag en bak vir ongeveer 30 minute by 180ºC.
Bron en Foto: Adam Cloete.

VEGETARIAN BAKED BEANS CURRY
Fry two big onions
Add spoon full of curry powder
Add two chopped tomatoes
Cook untill onions and tomatoes are soft
Add two tins of baked beans
Half cup of mayonaise
Cup of chutney
Bring to boil
And wallah ten minutes meal done
Best serve with basmati rice
It also makes a stunning salad for a braai
Source and Photo: Riana van Greunen

3 INGREDIENT FRUIT CAKE
1 kg mixed dried fruit
2½ cups (625 ml) fruit juice
2 cups self-raising flour

Place mixed dried fruit in a medium saucepan and pour over 2 cups of fruit juice. Bring to the boil, reduce heat to low and simmer for 3 minutes. Remove from heat and leave to cool for 2 hours.
Preheat oven to 150°C fan-forced or 170°C conventional. Line a 20 cm round spring form tin with baking paper and set aside.
Sift the self-raising flour over the soaked fruit and stir well until completely combined. Use the remaining half cup of juice if needed to make a moist mixture.
Pour into cake tin and bake for 2 hours on the lowest shelf.
Remove from oven and leave cake to cool entirely in the tin.
Wrap in foil and keep in an airtight container for 2 – 3 days before slicing.
Bron en Foto: Marieta Matthews

Mae van der Westhuizen:
Ek maak elke jaar die koek en ek sit my spices ekstra in. Ek sit 5 ml elk kaneel, gemmer en mixed spice. Ek sit ook brandewyn oor sodra dit uit die oond kom en dan elke twee weke weer totdat ons dit eet.

Stien Rust:
Toets asb altyd of die koek gaar is na 2 ure en verleng die baktyd indien nodig.

MAKLIKE QUICHE IN ENKELE PORSIE OF TERT
Vir die muffin tin het ek 2 verskillendes gemaak:
1:
1 blik tuna
½ gekapte tamatie
gemengde kruie
kaas
4 eiers, geklits met bietjie melk
2:
¼ blik bullybeef
paprika
kaas
4 eiers, geklits met bietjie melk

Al die bestanddele is souterig so geen ekstra sout is benodig nie.
Ek deel die bestanddele in die potjies en voeg dan die eier mengsel by.
Roer liggies en bak vir 25 min teen 180°C.

Vir die grote:
oorblywende bullybeef, fyn gemaak
broccoli
kaas
bacon
ertjies
gemengde kruie
1 eetlepel mayonnaise
5 eiers, geklits in ‘n bietjie melk

Meng alles saam en bak vir 25 min teen 180°C.
Mens kan natuurlik enige vulsels gebruik wat jy wil.
Bron en foto:  Cecilia Tazz Addyman

GEDROOGTE VRUGTESLAAI
500 g gemengde droë vrugte (saggekook)
6 piesangs in skywe gesny
2 blikke kondensmelk
half koppie olie
koppie asyn
half teelepel sout
3 teelepels mosterdpoeier

Meng die bestanddele vir die sous.
Pak nou ‘n lagie vrugte, dan piesangskywe, dan sous en herhaal. JY kan fyngekapte okkerneute (of enige neute) bo-oor sprinkel vir afronding.
Bedien koud.
Foto:  Lizaan Ras le Roux

DROëVRUGTE SLAAI
250 g gemengde droëvrugte
125 ml suiker
1 blik kondensmelk
125 ml asyn
50 ml suurlemoensap
10 ml mosterdpoeier
25 ml blatjang
2 piesangs in skywe gesny
knippie rooipeper

Week droëvrugte oornag in koue water. Dreineer, maar hou sowat 200 ml van die weekwater.
Kook droëvrugte saam met suiker, in weekwater tot sag. Klits kondensmelk, asyn en suurlemoensap saam. Voeg mosterd poeier, rooipeper en geur na smaak met sout en peper. Meng goed deur en voeg piesangs by en meng met genoeg van die sous. Die res van die sous kan ± 2 weke in yskas gebêre word en weer gebruik word.

EASY IRISH LAMB STEW
1 tablespoon veggie oil
salt and freshly ground black pepper to taste
1.4 kg lamb stew meat ( mutton will work but lamb just goes great with this) any cuts will work.
1 onion chopped
2 ribs celery chopped
2 carrots chopped
2 tablespoon cake flour
1 tablespoon butter( please dont use margarine, if you love cooking,use real butter in your food)
½ teaspoon rosemary or thyme (any winter herb will work)
1 cube/tub chicken stock with 750 ml boiling water( chicken stock is very neutral and can be used with most meals)
Water as needed
700 g baby potatoes
¼ cup chopped spring onion ( if its not available, get parsley for garnish, remember you also eat with your eyes, food that looks good usually taste good. )
Preheat a heavy base pan on high heat.
Salt and pepper your meat generously.
Fry the meat until it has a beautiful color, this is most important part of any stew, the secret lies in this, no color, no flavor. Dont be scared of burning anything, cause later on you will you learn that those “burnt parts” on the bottom of the pan( called a fond) makes the stew and gives it that rich color.
Remove the meat and place it one side in a pot with the celery and carrots.
Add onions & butter to the pan and reduce the heat to medium. Add a pinch of salt. ( this draws the water out of the onions) fry the onion until its brown, then add the flour. Fry this for about 1min to take the rawness out of the flour.
Add the chicken stock, rosemary and turn heat up to high. Use a wooden spoon and scrape off the fond, this should automatically happen anyway. Bring to a boil and add the sauce to the pot with the meat. Put the pot on low heat( lower the better, i put my stove on 1) and simmer for 1 to 1 1/2 hours.Add water if needed. Then add the baby potatoes and simmer for 45min. Feel free to skim the oil off if any surfaces. Turn the heat up and reduce the sauce. Turn the heat off and add the chopped spring onion( there is no need to cook this, it cooks in a second with the remaining heat. This also brings freshness to the stew and makes it look beautiful.
Serve with pap, rice or mash potatoes.
Photo: Hugo Taljaard

CHEESY BAKED RICE
Serves  6
3 cups cooked rice (white or brown)
1/2 cup shredded carrots
2 tablespoons parsley (fresh or flaked)
170 g grated mozzarella
1 cup grated Parmesan
1 cup ham or turkey diced
2 eggs
1/3 cup (80 ml) of milk (or half and half)
salt and pepper to taste
Heat the oven to 400 F (200 C).
In a bowl combine the rice, carrot, parsley, ham and mozzarella and mix well.
In another bowl mix the milk or half and half, eggs, salt and pepper and Parmesan cheese.
Spray a large 9″ x 9″ baking dish with cooking spray or olive oil.
Add the rice mixture in the dish and level the mixture, then pour the milk mixture evenly over the rice mixture.
Place the dish in the pre heated oven and bake for 30 minutes.
Recipe tested and photo: Adam Cloete