Potato Leek soup
60 ml olive oil
1 brown onion, halved, chopped
1 garlic clove, crushed
4 medium (about 700g) potatoes cut into 2cm cubes
2 leeks, pale section only, washed, dried, thinly sliced
1.25 litre (5 cups) Stock Vegetable
125 ml (½ cup) cream
Pinch of salt
2 tablespoons finely chopped fresh chives
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the potato and leek and cook, stirring, for 5 minutes or until leek softens.
Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft. Remove from heat and set aside for 10 minutes to cool.
Meanwhile, preheat oven to 200ºC or 180ºC fan-forced. Place bread in a roasting pan. Drizzle with remaining oil and toss until bread is evenly coated. Toast in preheated oven, shaking pan occasionally, for 10-15 minutes or until crisp. Remove croutons from oven and set aside.
Transfer one-third of the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 2 more batches with the remaining potato mixture.
Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 minutes or until hot. Taste and season with salt.
Ladle the soup among serving bowls. Sprinkle with chives and top with croutons. Serve immediately.

Note: Barbara Swart:
I love to make the potato and leek soup and add some croutons and crispy bacon to it. What I’ve also done in the past is take boerewors and remove the skin, fry it with the onions and leeks then proceed as normal. My family can’t get enough of it.

Caramel Cheesecake
Crust
¾ packet of Tennis biscuits
60 ml coconut
80 ml melted margarine
Cheesecake
180 ml pineapple juice
20 ml gelatin powder
250 g cream cheese
300 ml (1 tin) caramel (cooked condensed milk)
500 ml cream
1 teaspoon vanilla
I lined the bottom and sides of a 23cm spring pan with parchment paper, to ensure that it will come out clean once frozen and you want to get creative with decoration.
Place biscuits in a zip lock bag and roll with a rolling pin to crush till you have fine crumbs and then mix with butter/margarine and coconut. Spread it in the bottom of your pan and pat down firmly and place in the fridge or freezer while making the topping.
Pour half of the pineapple juice in a microwave bowl and then add the gelatin and let it jellify for approximately 5 minutes. Heat it up in the microwave, till just melted (do not cook it) and then add the remainder of the juice and mix.
I made my own caramel. Pour a tin of condensed milk in a small pot, place on the stove top and bring to boil over medium/low heat, stirring continuously to prevent burning. Boil for 5-10 minutes till it thickens up and have the correct consistency of regular store bought caramel. You may not have the same brown color, but that’s not a problem, it will taste the same and work perfectly. Let it cool down before continuing with the next step.
Whip the cream cheese and caramel till smooth and creamy and then add the juice/gelatin and whip again. I used an electric hand mixer and it worked well.
Add the vanilla to cold cream in a separate bowl and beat till stiff.
Fold the caramel mixture into the cream mixture and pour out onto the crust.
Place in the freezer.
I took it out the following day, but 1-2 hours will also do, and then you can decorate with toasted coconut and tropical fruit, or any which way you prefer.
Remember to take it out of the freezer, you can defrost in the fridge, or just leave it out till ready to serve, as it should be thawed and not eaten frozen, after all it’s a cheesecake and not ice cream.
I had a special request from my grandson (his birthday cake) and had to decorate as per the picture. I used Wilton decorating icing.

Wow, it’s delicious and everybody loved it and went for a second and third piece of cheesecake.
Source: modified version from Marida Olivier’s original post
Photo: Esme Slabbert

SEEKAT, OESTER EN MOSSEL KERRIEPOT
Foto en resep:  Cobus Erasmus
FOOD LOVERS RECIPES
Maak so 30 oesters en so 30 mossels oop gooi doppe weg en spoel dit goed af sodat daar geen geen sand agterbly nie.
Maak een middelslag seekat mooi skoon en haal vel af en sny hom in stukkies op so groot soos jou skulpvis.
1 groot artappel in selfde grote blokkies
1 groot ui die selfde grote blokkies
Braai ui in half pond botter vir 5 min op ‘n warm vuur in ‘n swart pot.
As die uie leka begin om te ruik, voeg kerrie, borrie, knoffel en ‘n bietjie gemmer na smaak by
Net as dit lyk of die kerrie en goed begin vas wil brand dan giet jy so ‘n tot (25 ml) asyn in om die uie los te maak.
Boender nou 20 mossel, 20 oesters en die hele kat in die pot en braai vir 5 min. Haal af die vuur af.
Nou die geheim. Neem die ander 10 mossels en 10 oesters saam met ‘n tamatie, ‘n ¼ koppie suurlemoen sap, 1 groot eetlepel vol appeljan jam en 1 eetlepel vlapooier, plaas in ‘n vermenger en maak erg fyn.
Plaas die aartappels in die pot saam met die fyn toorsel sap en sit terug op ‘n matige vuur tot dit begin stadaig kook.
Voeg sout en swart growwe peper by na smaak.

Dumpling moes nou al lankal gemaak gewees het net soos as waneer jy wil vetkoek bak.
Pak so ‘n paar deeg bolle in die pot maak toe die deksel en kook sag vir nog 25 min en whalla ‘n pot om van huis toe te skryf.
My vrou werk uit en ek en die 2 seuns kan sleg wegpak in seekos en ons eet baie seekos, maar hierdie een het die koek gevat van alle potjies ooit, dit is selfs lekkerder as my wartlemoenpotjie wat ek ‘n groot kompetisie mee gewen het.
Hoop julle vind dit net so lekker soos ek, alles te danke aan oom Koos…groete en enjoy…

SKAAPBLAD VAALPOT

Met Blaarslaai, komkommer, en tamatie..
2 kg Skaapblad
1 eetlepel sout
1 teelepel peper
1/2 teelepel Gemmer
1/2 teelepel Neut
4 eetlepels bruin asyn
1 teelepel koljander..

Kook die vleis in die drukpot vir n uur, pak dan die blaarslaai bo op, die komkommer, en die tametie.
Gooi bietjie Garlic & Herb speserye in…
Gooi nou 150 ml Vars room in die pot, en kook vir nog 15 minute…
Dan eet mens lekker en suig daai murgbeentjies se murg alles uit..

Foto en resep deur Stefaans Blaauw

MOZZARELLA MIELIE FRITTERS
Mix together in a bowl:
1 tin of creamed corn
4 chopped spring onions
200 g of mozzarella blocks
100 g grated cheese
1 chopped chilli
30 ml chopped parsley
200 ml self raising flour

Fry spoonfuls of the dough in a shallow pan of hot oil, turning to brown each side. Serve with sour cream and a salad. Dough is quite runny, take care when frying and turning.
Recipe and photo: Jody Boshoff

INDONESIAN BAMI GORENG

500 gr Fettuchini! Or Mi-hoen as it is
Boil in salt water drain
Put in big bowl add 3-4 tbs ketjap manis. Stir set saside…

500 gr chicken or pork steak
2 big onions diced
2 big leeks sliced use all
Small punnet mushrooms sliced
1/4 cabbage shredded
1red and 1yellow paprika diced
Bunch springonions sliced
Use whole bunch
Thumbsize ginger diced fine
4 garlic cloves
Pepper/salt/paprika powder/chillies/sambal oelek optional

Stir fry in hot wok seperatly in rama as follows.
Meat add spices till cooked
Add to pasta
Onions till done add paprika powder for nice collor add to pasta
Leeks till half done
Mushrooms till cooked
Paprika bite soft both red/yell
Cabage till soft add all to pasta mix well!!
Springonions uncooked to pasta mix all together! Check for seosoning!!! Add sambals etc to taste!!
Serve with fried eggs. Cucumbers pickels. Peanut sauce. Sausaties pork/chicken spiced.
Can add prawns in the bami or as side dish optional extra!!!
Source: Elisabeth Kruk Burger

Pizza in a pan
You don’t have an oven handy or need to make pizza away from home at the camp site. This is how I made mine.
For the dough
100 g of water
50 g of wheat flour
100 g of wheat semolina flour
1 tsp of salt
15 g of fresh yeast
15 g of olive oil

For the filling
Fried tomato
Grated Mozzarella
1 can of tuna
1/3 of onion
Oregano
Mix in a bowl the flour, semolina flour and salt.
Add water and oil and stir well.
In another bowl with some water, crumble the yeast and stir with a spoon until it dissolves.
Once undone, mix it with the dough you got in the first bowl and start kneading for a while until the surface of the dough is smooth and it doesn’t stick to your hands. (Crush and stretch the dough with the base of your hand, fold in half and repeat, occasionally, sprinkle a little flour on the table so that the dough does not stick).
Once the dough is smooth, make a ball and put it in a bowl on before you have sprinkled a little flour and cover with plastic wrap. Let stand about 3 hours.
Meanwhile, chop the onion into small cubes and fry until golden. Reserve.
Then sprinkle a little flour on the table, take the dough and work it a few minutes, stretch it with a rolling pin and give the rounded shape adapted to the pan where you are going to do it.
Pour a few drops of olive oil on the pan and heat over high heat.
When the oil is hot, reduce heat by half and place the pizza base, leaving a few minutes until you see that the base is browning.
Using a spatula and a dish, turn it to the base and start putting on the side that is already golden fried tomato, mozzarella, tuna and the fried onion.
Make sure the bottom of the pizza is golden and put it out with a spatula and plate.
Sorry, but your topping won’t be golden and melted but who cares.
Source: Philip Reineke

STUFFED BAGUETTES
1 baguette
Cream cheese
Goats cheese
Salami
Sundried tomatoes
Red pepper
Black olives
Garlic
Cheddar cheese
Salt and pepper to taste

Slice off both ends of the baguette.
Use a long knife and hollow baguette from both ends.
Mix all other ingredients in mixing bowl.
Working from both ends, fill baguette with cheese mixture.
Wrap stuffed baguette in glad wrap and refrigerate for at least 2 hours or overnight.
Slice baguette in slices and serve.
Great to serve with an antipasto platter.
Foto: Louise Venter

Passion fruit and yogurt cake with white chocolate drizzle (granadilla)
Ingredients
2 cups flour
2 teaspoons baking powder
2.5ml salt
1 cup Greek yoghurt
3/4 cup caster sugar
3 extra-large eggs
1/2 cup macadamia oil
1/2cup passion fruit pulp

White chocolate drizzle
200g white chocolate, chopped
pulp and seeds of 3 passion fruit

Instructions
Pre-heat the oven to 180°c and grease bundt pan.
Sift together the cake flour, baking powder and salt and set aside.
In a separate bowl, combine the remaining ingredients and mix well.
Pour the yoghurt mixture into the dry ingredients and mix to combine.
Pour the batter into the pan and bake for about 45 minutes. If you find the cake is darkening too much for your liking, simply cover it with a piece of foil half way through baking.
Remove from the oven and allow to cool completely before removing the cakes from the tin.
To make the white chocolate drizzle, melt the chocolate in microwave. Add passion fruit and stir together.
Drizzle the white chocolate mixture over the cake and allow to set before you serve it.
Source:  Louise Venter

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE
Ingredients
1 bar Dark Chocolate Baking Bar, broken into small pieces
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
4 large eggs
2 tablespoons instant espresso powder or instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
COFFEE GLAZE:
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1 bar Dark Chocolate Baking Bar, broken into small pieces
2 teaspoons instant espresso powder or instant coffee granules
3 tablespoons milk
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar
Instructions
PREHEAT oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.
BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.
BRUSH Coffee Glaze over cake layers. Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
FOR COFFEE GLAZE:
MICROWAVE granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds. Stir until sugar and coffee are dissolved.
FOR MOCHA BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
DISSOLVE instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.
Source: Very best baking by Nestlé