MAKLIKE PASTASLAAI
Kook ‘n pak pasta volgens die verpakking
Intussen kap jy  ‘n greenpepper en ui.
As die pasta gaar is meng ui en green pepper saam met die pasta en laat staan.
Maak die sous aan van
250 ml tamatie sous
25 ml kerrie
200 ml suiker
125 ml asyn

Meng goed tot suiker als opgelos is,  meng goed en voeg by pasta en green pepper mengsel.
Bron: Annaline Dorfling

REPLACEMENT FOR LEMON EXTRACT

What Is a Replacement for Lemon Extract?

Lemon extract appears frequently in cake, frosting and other sweet recipes, but isn’t always found in the typical home pantry. When a recipe calls for lemon extract but none is available, a few substitutions may suffice.

Lemon Zest
The yellow part of lemon peel—the zest—contains the flavor oils from which commercial extracts are made. To collect lemon zest for a recipe, rub a fresh lemon across a fine grater. Only grate the yellow rind as the white parts of the peel are bitter. 2 tsp. of lemon zest equals 1 tsp. of lemon extract.

Oil of Lemon
Oil of lemon contains a higher concentration of flavor than lemon extracts, and the strength varies between products. To be safe, start by substituting 1/8 tsp. of oil for every teaspoon of extract. If needed, add more oil by the drop until the desired flavor is achieved.

Other Flavorings
Lemon-flavored liqueur imparts a lemony zing to recipes at a replacement rate of 1 to 2 tsp. of liqueur for each teaspoon of extract. Orange or vanilla extract can stand in for lemon extract, but with an obvious change in flavor.

SOUTHERN FRIED CORNBREAD
2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like)
Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.
Source: Courtney Luper.

SPICY CHICKEN WITH RICE
½ kg chicken breast sliced
1 roasted peppers(red) then sliced
1 onion sliced into wedges
¼ teaspoon of garlic powder
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon mixed spice
1 chilli( optional)
A squeeze of lemon
A handful of parsley
Marinade the chicken in all of the above and leave in the fridge for a few hours

Use a non stick pan and fry the chicken with everything in it.
I used no oil or anything.
Add a cup of basmati rice and water and cook over low heat.
Photo and recipe posted by Di Bo

BANANA CAKE WITH PECAN CRUMBLE CRUNCH
Ingredients:
250g golden caster sugar
250g self-raising flour
140g pecans, roughly chopped
1 tbsp butter
2 eggs, plus 2 egg whites
3 large ripe bananas, or 4 small, mashed
150ml sunflower oil
100ml milk
1 tsp cinnamon
1 tsp baking powder

1. Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.

2. Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.

3. Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
Photo and recipe posted by Wian Swart

3 cups cooked rice (I used a brown rice and quinoa mix)

Stir-fried Veggies
1/3 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup julienne carrots
1/3 cup snap peas thinly sliced on a diagonal
1/2 teaspoon grated ginger
1 tablespoon crushed garlic
1 tablespoon chilly paste
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon olive oil
1/2 to 1 cup chopped coriander
1/3 cup green onions sliced on a diagonal
Toasted sesame seeds
Lime wedges

Heat olive and sesame oil in wok.
Add onion, peppers, garlic, chilly paste and ginger and cook until onions begin to turn translucent.
Add carrots and cook for another 2 minutes.
Now add soy sauce, rice wine vinegar and sliced snap peas – turn off the heat.

Mix the rice and veggies.
Place in a serving bowl and sprinkle with coriander, green onion, sesame seed and lime wedges.
Source:  Louise Venter

SUZETTE SE KAASSMEER

1.5 kg bergkaas
1 liter volroom Clover longlife melk
Sny kaas blokkies, kook melk,  draai plaat op 1 en voeg kaas by.   Roer aanhoudend tot al die kaas heeltemal gesmelt is.   Gooi in bottels en bere in yskas sodra afgekoel.
Bron:  Suzette De Beer Souwitzsky

NOG ‘N VARIASIE
Martie Willemse
1 kg bergkaas, gerasper
1500 g margarien
1 blik ideal melk
fyn biltongpoeier, opsioneel
Gooi melk in pot, smelt botter stadig. Gooi kaas bietjie vir biejie in, roer aanhoudend tot alles kaas in het en alle kaas gesmelt is, gooi biltongpoeier by, en bottel gou warm. Dit stol vinnig.

1 cup milk + 1 Tbsp lemon juice – Allow mixture to stand for five minutes prior to use.
1 cup milk + 1 Tbsp vinegar (white, apple cider or rice vinegar) – Allow mixture to stand for five minutes prior to use.
1 cup milk + 1/2 Tbsp cream of tartar – Mix well to dissolve the cream of tartar.
1/4 cup milk + 3/4 cup plain yogurt – Whisk together until no lumps remain.
1/4 cup milk + 3/4 cup sour cream – Whisk together until no lumps remain.
Source: AboutFood.

MELKTERTVULSEL
Resep:  Issie Snyman
FOOD LOVERS RECIPES
(Baie lekker en romerig)
Kook saam:
1 liter melk
1 eetlepel margarine
Klits saam:
3 groot eiers
¼ teelepel sout
1 koppie suiker
Sif saam:
1 ½ eetlepels koekmeel rond
1 ½ eetlepels maizena rond
12.5 ml vlapoeier
1 teelepel vanillaGEURSEL

Voeg meelmengsel in geklitste eiermengsel.
Klits goed totdat al die klontjies opgelos is.
Roer van die kookmelk in die vloeistofmengsel in.
Dan kom laasgenoemde by die kookmelk in die pot.
Roer mengsel tot dit dik is en begin kook. Oppas vir aanbrand.
Bring af na stadige hitte sit deksel op en laat kook 1 min. Ek roer dit liefs vir een min langer, bang dit brand aan.
Skep onmiddelik in groot tertdoppe.
Strooi kaneel oor.

L.W. Vir klein melktertjies moet vulsel ten minste 2 ure staan om af te koel.
Vir iets besonders smeer klapperlaag op bodem van groot tertkorse en dan melktertvulsel.
Klapperlaag
(vir 2 terte)
125 ml  bruinsuiker
250 ml fyn klapper
60 ml margarine
Plaas bogenoemde in ‘n potjie op die stoof en verhit tot botter gesmelt en suiker opgelos is, moenie kook nie.

SOETKORS
(krimp glad nie)
4 koppies meel
1 koppie suiker
1 eetlepel vlapoeier
1 teelepel sout
250 g margarien
3 teelepels bakpoeier, afgeskraap
2 eiers

Room suiker, margarien en eiers.
Meng droë bestanddele met hand in botter mengsel in.
Rol uit tussen 2 lae plastiek wat met meel bestrooi is anders sit deeg vas aan roller.
Smeer kolwyntjie panne plaas afgedrukte deeg daarin.
Prik bodem met vurk.
Bak 180°C tot ligbruin. (± 15 min.
Kan lank in lugdigte houer gebêre word.
Vir groot tertkorse:
Druk deeg in tert bakke, prik bodem met vurk.
Bak 180°C tot ligbruin.
Kan lank in plastieksak gebêre word.
Bron:  Issie Snyman