SOETRISSIE EN FETA PESTO
Sorg dat jy altyd pesto in die yskas het. Dis perfek om deur pasta te roer, op ’n toebroodjie of geroosterde biefstuk te smeer of onder die vel van ’n hoender te vryf voordat jy dit rooster.
Maak: 500 ml
2 rooi soetrissies, gerooster en die skilletjies afgetrek
2 knoffelhuisies, geskil
150 g sondroogtamaties
250 ml Fetakaas, gekrummel
50 g geroosterde dennepitte of amandels
250 ml olyfolie
sout en vars gemaalde swartpeper

Plaas al die bestanddele behalwe die olyfolie en geurmiddels in ’n voedselverwerker en pols tot gemeng – dit moet nog effens grof wees.
Giet die olyfolie by en pols die pesto tot die olie deurgemeng is.
Geur na smaak met sout en vars gemaalde swartpeper.

LAMB VINDALOO
Lamb meat
MARINADE
4 Tablespoons oil
¼ cup cider vinegar
3 Tablespoons tamarind pulp
salt
PUREE
2 Tablespoons oil
1 onion
6 garlic cloves
2 Tablespoons fresh ginger, chopped
½ cup oil
3 cups onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons tumeric
1½ teaspoon red pepper
3 teaspoons paprika
2½ cups hot water
Cut lamb into cubes.
Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours.
Put 2 tablespoons of oil, the onion, ginger and garlic in a food processor until a fine pasty puree is formed.
Heat, oil, add onions and sauté until brown. Add the puree. Reduce the heat and add ground cumin, ground mustard, tumeric, red pepper and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb.
Cook partially covered (about 30 minutes).
Bron: Heiner Lange

EASY CHICKEN BAKE WITH MUSHROOM SOUP
Chicken pieces for 8 to 10 people (I use boneless, skinless breasts)
2 teaspoons paprika
1 Tablespoon of kosher salt
2 teaspoons of garlic salt
1 cup cream
1 can of cream of mushroom soup
Preheat the oven to 350º F.
Mix the salt, garlic salt, and paprika together. Pat onto the chicken pieces. Put the chicken in a 9×13-inch baking pan. Mix the cream and soup together. Pour evenly over the chicken, making sure each piece is covered with cream.
Bake un-covered for 1 ½ hr.
Recipe posted Elgean Keel

RICE PUDDING WITH ORANGE BLOSSOM WATER
2L full cream milk
1 cup medium grain rice
600mls thickened cream
1tbs vanilla paste
2 cups sugar
1/4 cup orange blossom water

Put your rice, milk, cream and vanilla in a pot and put in the stove.
Put it on high until it starts to boil. Stir constantly until it boils.
Once boiling reduce heat and allow to simmer for 45 min stirring occasionally.
Add your sugar and orange blossom water (you must constantly stir now or your sugar will burn)
Allow to boil for 10 min then pour into bowls and allow to cool then place in the fridge until cold.
Source and Photo: Di Bo

ELAINE SE GEVULDE HOENDER
1 heel hoender
4 klein uie
2 takkies vars roosmaryn
6-8 sampioene
1 knoffelhuisie
1 geelwortel, in stukke gesny
½ koppie (125 ml) vars spinasie, fyn gekerf
Feta kaas na smaak, opsioneel
Portugese hoenderspeserye, na smaak
gemaalde swart peper, na smaak
½ koppie (125 ml) fyn appelkooskonfyt
50 ml goue stroop
50 ml suurlemoensap, na smaak
30 ml Worcestersous
30 ml “hot” blatjang
30 ml tamatiesous, na smaak
30 ml mayonnaise, na smaak
5 ml droë roosmaryn

Vul hoender met uie, sampioene, wortel, knoffel, geelwortel, spinasie, vars roosmaryn en Feta kaas na smaak (opsioneel).
Vryf hoender met Portugese hoenderspeserye en gemaalde swartpeper.
Bak hoender tot gaar in die oond.
Plaas die appelkooskonfyt en goue stroop in die mikrogolf om dit meer loperig te maak. Meng die res van die bestanddele, suurlemoensap, Worcestersous, blatjang, tamatiesous, mayonnaise en droë roosmaryn by die appelkoos en stroopmengsel.
Gooi dit bo-oor die gaar hoender, bak verder totdat hoender mooi verkleur en sousie verdik het.
Resep geplaas deur Elaine Schoeman

ONTBEENDE VARKNEK
1 Ontbeende varknek
Braai 1 gekapte ui
3 fyngemaakte knoffel huisies
1 gerasperde wortel
1 gerasperde groen appel
7.5 ml droë roosmaryn
7.5 ml italiaanse gedroogte kruie
7.5 ml  fyn koljander in bietjie olie tot effens bruin.
Skep in oondpan
Gooi 375 ml liquifruit Cranberry cooler en ‘n halwe blokkie hoenderaftreksel by uie mengsel
Stel oond op 200 ºC
Geur varknek met sout en peper en braai alkante bruin in bietjie olie
Plaas in oondpan gooi bietjie water in pot om pansappe los te maak en gooi ook in oondpan
Sit deksel op en bak tot mooi bruin en sag
Vul pansap aan met bietjie water as nodig
As sous te dun is kook bietjie weg op stoof tot regte dikte
Laat staan nek vir 20 min sny en geniet
Bron: Tim & Elsie Slabbert

CARROT PINEAPPLE MUFFIN-TART
Makes 12 muffins or 1 medium tert
1,5 cup cake flour (koekmeel)
1 cup sugar (brown or white)
2 eggs
3/4 cup canola oil (200ml)
2 teaspoons baking powder (bakpoeier)
1 teaspoon baking soda (koeksoda, bicarbonate soda)
2 teaspoons cinnamon (kaneel)
Pinch of salt
1 teaspoon vanilla essence
1 cup pineapple crush (drained)(keep the juice!)
1,5 grated carrot (+/- 3 carrots)
Mix sugar, oil, vanilla and eggs in a bowl.
In a separate bowl you combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
Add the sugar mixture to the dry ingredients and mix. Add the drained pineapple and carrots and mix.
Scoop batter in the muffin cases (3/4 full) and the leftover batter you can use for making a medium tart (20cm).
Bake at 180 for 15 to 20 minutes.
Delicious option for the tart/tert/cake: when it comes out of the oven you take a fork and puncture it on top as much as you like, you take the pineapple juice (from the drained pineapple crush) and you poor a little over the tart/tert/cake.
It’s like a better version of malvapudding. Eat it while its still warm (with a spoon) Mmmmmm
Source and photo: Tamara La Marca

CINNABONS-CINNAMON ROLLS
Serves: 12
Ingredients
Dough
1 (1/4 ounce) package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine (I used softened butter)
1 tsp salt
2 eggs
4 cups flour
Filling
1 cup packed brown sugar
3 tbsp cinnamon
⅓ cup margarine, softened
Cream cheese icing
6 tbsp margarine (I used butter)
1½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
⅛ tsp salt
Instructions
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
It should be approx ¼ inch thick.
Preheat oven to 350 F degrees.
To make filling, combine the butter, brown sugar, margarine and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. My roll ended up being 18 inches in length, allowing me to cut each roll so that it’s 1½ inches in height.
Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. You might find it easier if you use a piece of floss vs a knife. Place them in a baking pan, I used a 9×13 inches and cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

Photo:  Janetta Reid-Joao

PARMESAN CHIPS
Parmesan cheese

Grate Parmesan cheese and form small flat pancakes.
Put on an oven tray with baking paper.
Bake on 250°C for 5 to 8 minutes.
Remove and cool down for 10-15 minutes.
Lift the chips with a thin egg lifter.
This goes well with a salad too.
Source and photo: Shan T Russ

GEVULDE WILDS FILLET
2 x filette ( Wildsvleis van jou keuse )
450 ml bier
125 ml olyfolie
50 ml blatjamg
25 ml suurlemoensap
2 uie baie fyn gesny
25 ml mosterd sous
Meng al die bestanddele saam en plaas die vleis daarin vir 24 uur
VULSEL:
1 pakkie ontbytspek
1 blikkie sampioene in halwes gesny
1 uie fyngekap
1 pakkie sampioenroomsop
1 groenrissie, fyngekap
BEDIEN MET :
Appelkooskonfyt

Sny die vleis in die middel, so twee derdes deur. Meng al die bestanddele vir die vulsel saam. Stop die fillette met die mengsel. Steek toe met peuselstokkies.
Rooster tot medium gaar.
Smeer appelkooskonfyt bo-oor
Bron en foto: Johan Du Preez Snr