UIE EN PIESANGSLAAI
Bron en foto: Ilona Turner
FOOD LOVERS RECIPES
375 ml asyn
250 ml suiker
5 ml borrie
5 ml paprika
5  ml sout
5 ml maizena
15 ml kerrie poeier (Rajah mild and spicy)
3 groot uie in ringe gesny
4 – 6 piesangs

Braai die uie in bietjie olie.
Meng al die bestanddele behalwe die piesang en voeg by uie.
Laat oor matige hitte kook vir so 10-15 min.
Laat afkoel en sny piesangs in voor bediening.
Nota:
Die piesangs verkleur na die tyd, dit is hoekom ek net genoeg sous oor die piesangs gooi net voor ek opdien, ek bêre die res van die sous, tot ‘n volgende keer, die sous hou baie lank in die yskas.
Bottel die sous warm en gebruik soos benodig.

VINNIGE TENNISKOEKIE-FUDGE
1 kp botter
500 g versiersuiker
1 koppie klapper, optioneel
1 Eetlepel kakao
2-3 pakkies Mariebeskuitjies of Tennis, gebreek
3 eiers, geklits

Smelt botter en voeg suiker en kakao by en smelt op stoof plaat tot gesmelt.
Klop baie vinnig die eiers by bietjie vir bietjie.
Kook op laag so +- 4 min.
Haal af van stoof en voeg gebreekte koekies by en meng als goed deur.
Gooi in oond pan of langwerpige glas bak en laat koud word in yskas.
Sny in blokkies en sprinkel met klapper. (As jy klapper wil byvoeg gooi dit in waneer jy koekies bygooi)
Bron: Juanita Pretorius

Servings for 2 people

200gr Arborio Rice (need a starchy rice)
1/2 Onion
30gr Butter
8TBS Olive Oil
25gr Dried Porcini Mushrooms soaked for 20mins in hot water (Keep water)
1/2 Glassdry white wine
500ml of Chicken Stock

Put Oil and Butter in pot and as soon as butter starts to bubble add you onion. When onion has browned a little add your uncooked rice and let that “fry” for a couple of minutes then put in you wine and let it evaporate. Add your chopped Porcini mushroom (do not chop finely must be large pieces). Add your chicken stock a ladle at a time and a ladle of the water which you soaked the mushrooms stirring continuously until rice is cooked approximately 20 mins . Rice must remain a creamy consistency. If you wish you can add 30ml fresh cream. Serve with grated Parmesan cheese.
Source:  Sabrina Merli

CREAMY GARLIC PRAWNS WITH FETTUCCINE
1.5 kg prawns
2 tbs oil
1 head garlic crushed
1 handful of chives chopped
125 g butter
600 mls cream
1/2-1 tbs curry powder
Salt and pepper

Add oil to pan, heat up and add ur prawns
Add salt and pepper. Fry quickly until cooked, remove and set aside

Add butter to pan and crushed garlic and chives
Once fragrant add cream, salt and curry
Bring to the boil and return prawns
Simmer for 10 mins
Add on top of fettuccine
Source:  Di Bo
2nd Photo:  Charl A.Q. Adams –  I added the mussels and also used coconut milk mixed with cream.

Base
200g tennis biscuits, crumbed
125g butter, melted

Filling
500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese
1 lemon, the rind and juice of (optional)

Garnish
Berry coulis or passion fruit pulp

Base
1. Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the fridge and allow to chill.

Filling
2. Place the chocolate and cream in a bowl and then melt the chocolate by either placing the bowl on top of hot water, or in the microwave at 30 second intervals on full power, stirring between intervals (do not allow the mixture to come to the boil).
3. Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, if using, until smooth and well blended.
4. Pour the mixture over the biscuit base and place back in the fridge to set overnight.
Serve
5. Serve each slice of cake, drizzled with berry coulis or passion fruit pulp.

Source: Wickedfood Cooking School
Photo: Lizelle Claassen Fourie

GROOTMAAT KOEKSISTERS 20 DOSYN
Resep en foto: Wilna Dorfling – Ethel Badenhorst
20 koppies koekmeel
200 g bakpoeier
10 eiers
250 g margarien
1 eetlepel sout
5 koppies water

Sif droë bestanddele saam, vryf margarien in droë bestanddele, klits eiers en water saam en voeg by meelmengsel. Knie goed, kan met ‘n Kenwood geknie word. (Deeg eerder bietjie te slap as te styf) Laat oornag staan. Baie warm by ons so ek maak dit toe met ‘n nat lap en laat in yskas staan. Smeer olie op uitrol area en rol deeg uit. Sny in stroke en vleg. Bak dadelik. Dompel vinnig in stroop.

Stroop:
40 koppies suiker
20 koppies water
2 eetlepels fyn gemmer
1 teelepel kremetart
1 teelepel wynsteensuur

Los suiker op in water voor dit kook. Kook vir 15 minute. Haal van stoof af en voeg gemmer, kremetart en wynsteensuur by. Hou in vrieskas.

SPAGHETTI ROERBRAAI

Ek het spagetti gekook en eenkant gesit.
Toe braai ek hoender borsies wat in repies gesny is tot lekker bruin,uitgehaal en een kant gesit,toe braai ek 1 groot ui,rooi groen en geel peppers en ‘n bakkie sampioene, op gesny tot lekker sag.
Voeg die spagetti by en n blikkie pynappel stukke met sous en n koppie soya sous.
Meng lekker deur.
Dis heerlik.
Bron:  Belinda Minnie

125g butter / marg / stork bake
3 cups icing sugar
1 tablespoon milk
1 teaspoon vanilla essence.

From there, you can add any flavourings – cocoa, mashed berries, colourings
Source:  Sa-eeda Daniels

Note:  First beat the margarine very very good, it must be white and fluffy… like cream, then add the icing sugar and last the milk and vanilla….  Rina Kleinhans

Preheat your oven to 200C/400F or Gas 6
To serve 2 you will need:
an handful of frozen mixed vegetables – cooked in slightly salted water, cooled under a cold tap then drained well
a good squirt of tomato purée (paste in the US)
a teaspoon or two of Pimenton (Spanish paprika) or hot paprika – to taste
two good handfuls of nice roast chicken – from your left over Sunday dinner
300g ready made puff or shortcrust pastry – will need to be out of the fridge at room temperature for about 30 minutes before using
a little flour for dusting the worktop when rolling out your pastry
* optional – a sprig of thyme used only to make a hole in the centre of the pie before cooking
a lightly beaten egg yolk
*Don’t do this bit till your actually ready to put the pie together or the gravy will go like glue!
Find a jug and boil the kettle. Add about 3 heaped tablespoons of ‘Bisto Best Rich and Roasted’ chicken gravy granules to the jug and pour on about 400ml of boiling water, stirring all the while.

How to do it:
Put the chicken into large frying pan over a medium heat, pour in the hot gravy and stir in the cooked and drained vegetables. Stir in the tomato purée and a teaspoon of Pimenton or paprika to your taste.
Give it all a good stir. You can add a little more hot water if you need to, but remember you want a nice thickish gravy as it’s going in a pie.
Dust the worktop with a bit of flour. Roll out the pastry so it’s about 6 to 8mm thick.
Now you must leave the pastry to stand for about 5 minutes before continuing. The only reason I know such a thing is because it says so on the packet – something to do with the pastry being less lightly to shrink when it’s cooking.
Pour the chicken and veg mixture into your pie dish.
Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over pressing it down so the pastry sticks to the dish – you can use a fork or your fingertips – unless of course you’re all tricky and can do something more amazing – unlike me. Trim off any excess pastry.
You can, if you feel the need to make fancy leaves or do as I did and cut out the word PIE to decorate the top.
Whatever you do you will need to make a small hole in the middle so the steam can escape. You can just make a hole or use a sprig of thyme like I did in an attempt to make it look all professional!
Brush the pastry with more of the beaten egg (or you can use milk) and bake on the middle shelf of your preheated oven for about 25 to 30 minutes until it looks nice and golden and the inside it piping hot.
Source: A Glug of Oil

JAPTRAP PASTEIDEEG
Gebruik enige vulsel werk lekker met oorskiet vleis
1/2 koppie olie
1 eier
3/4 koppie meel
1/2 koppie melk
2 teelepels bakpoeier
Sout na smaak ek verkies aromat
Gooi als in bak en meng goed. Gooi oor vleis bak in oond 180ºC vir so 30 min of tot goudbruin. (beter om oor koue vleis te gooi) het al so bietjie kruie ook in die deeg gegooi en op ‘n ander tyd so bietjie kaas hang af waarvoor ons lus is. Het al uie opgesny en gebraai en oorskiet braai gemeng met die uie en die deeg oorgesit
Bron:  Estelle Krüger Van Pletzen