GERMAN MEATBALLS IN CREAMY CAPER SAUCE
Serves: 4
Meatballs:
2 slices bread / roll
250 ml lukewarm milk
500 g ground veal or 400 g beef and 100 g pork
1 large egg
2 – 4 Anchovies, finely chopped
2 onions, finely chopped
1 teaspoon butter
1 bunch flat leaf parsley, ¾ of the bunch finely chopped
zest of 1 small lemon
400 ml beef or veal stock
freshly cracked black pepper
Sauce:
30 g butter
25 g flour
3 tablespoons capers
2 tablespoons lemon juice
125 ml cream
⅛ liter dry white wine (Optional)
pinch of sugar
freshly cracked black pepper
2 egg yolks
To make the meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley and zest.
Melt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs.
Bring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce.
To make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper.
Lightly beat the egg yolks and whisk into the sauce, making sure it does not boil.
Slowly add the meatballs to the sauce and allow them to heat through.
Serve with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes.
Recipe shared: Joan Schubert

HONDEBESKUITJIES
2 koppies volkoring meel
½ koppie mieliemeel
2 eetlepel fyn biltong
2 eiers
1 piesang
2 eetlepel sonneblomolie
¼ koppie oxo of bovril

Meng alles saam en knie deeg. Rol uit en sny of druk koekies uit. Bak by 180ºC vir 20 min laat in oond afkoel.
Bron:  Hester Joubert

FANTASTIESE PAELLA
1 kg mossels in hulle doppe
150 ml droë wit wyn (en ‘n glasie vir die kok!)
1 bossie seldery gekap (blare en stingels)
3 groot uie gesny in ringetjies
200 g kalamari ringe
30 ml olyf olie
24 garnale skoongemaak maar met doppe aan
30 ml knoffel gekneus of opgekap
8 hoender porsies (boudjies en dye werk goed)
400 g salami in blokkies gesny
2 groen pepers opgekap
4 tamaties opgekap
750 ml hoender ekstrak
10 ml paprika (hier gebruik ek bietjie meer en ek gebruik gerookte paprika)
5 ml borrie
15 ml suurlemoen sap
500 ml rou rys
250 ml ertjies (bevrore werk goed)
Vars pietersielie (vir garnering)
Sout en peper

Stoom die mossels, wyn, seldery en ‘n derde van die uie vir ‘n paar minute. Gooi die mossels wat nie oopgemaak het nie weg en behou die res. Braai die kalamari vinnig vir net 2 minute in die olie en verwyder van die pan. Braai die garnale en knoffel vir 3 minute en verwyder van die pan. Braai die hoender porsies oor hoe hitte tot bruin en dan stadiger tot gaar. Voeg die salami, groen peper, die res van die uie, tamaties, hoender ekstrak en die helfte van die paprika en suurlemoensap by en laat kook. Voeg die rys en res van paprika by en prut vir omtrent 15 minute. Voeg dan al die seekos behalwe die mossels by en prut tot die rys gaar is. Voeg die ertjies by en garneer met die mossels. Sprinkel mildelik met vars gekapte pietersielie en bedien met suurlemoen wiggies.

NS: Ek volg hierdie resep naastenby, ek verkies om my rys en paprika effens te braai voordat ek die nat bestandele en vloeistof begin bysit. Ek hou ook daarvan om suurlemoen skil te rasper en oor te strooi wanneer die rys braai. Jy kan ook Spaanse Chorizio wors bysit vir daai egte Spaanse geur. Paella is baie veelsydig, jy kan net met hoender stukke maak of net met seekos. Ek het dit al met kreef sterte ook gemaak en dis baie spesiaal!

Baie belangrik!! Wanneer dit gaar is moet die rys moet effens vassit onder in die pot, paella is nie ‘n souserige besigheid wanneer dit gaar is nie.

NOTA:
Die wonderlike ding van paella is dat dit so veelsydig is. Jy kan enige seekos, hoender en vark gebruik. Vandag het ek hoender stukke, spek stukkies en garnale gebruik. Die belangrikste is egter om nie te roer nadat jy die vloeistof begin bygooi nie. Jy wil daai krakerige gekarameliseer kors “socarrat” op die bodem vorm. Dis ‘n gesogde lekkerny in Spanje. Nog iets, ek gebruik net wyn wat ek sal drink in my kos.
Vanaand met hoender, pangasius vis EN calamari.

Resep en foto: Elsabie Templeton

GROEN VYEKONFYT IN DIE MIKROGOLF
500 g groen vye
1 liter koue water
5 ml kalk
1 liter kookwater
2 vye blare
625 ml wit suiker
10 ml suurlemoensap
1 ml wynsteensuur
1 stuk pypkaneel of vars skywe gemmer

Skraap vel van vye, sny kruisie in en laar week oornag in kalkwater. Spoel af. Plaas in bak met kookwater saam met blare. Mikrogolf vir 10 min op hoog. Dreineer en plaas eenkant. Maak die stroop van suiker, kookwater, suurlemoensap, wynsteensuur pypkaneel of gemmer en kook dit vir 10 min in mikrogolfoond. Voeg vye by en mikrogolf dit vir 30 tot 40 min op hoog.
Resep van Rina Shorty
Foto: Martie Fourie Moolman

HOMEMADE BAKED BEANS WITH CHUNKS OF LAMB
1 cup of dried white beans
250g diced lamb( you can use whatever meat u like)
2 onions diced
3 tablespoons of tomato paste( if u find u like it a little thicker just add more)
1L of water
I tsp of ghee or butter

Soak the beans overnight in water
On a pot melt the ghee and fry ur meat. Once ur meat has browned add ur onion. Don’t forget to add salt and pepper.
The add ur tomato paste and stir it to cook it off a little for about 1-2 min.
Add ur litre of water and cover return to the boil and then simmer on low for about 45 min for the meat to become tender.

In the pot that u soaked ur beans in, put it on heat and bring to the boil. Keep ur lid on but slightly uncovered from one side. Boil on high then simmer on low for about 40 min. Touch the bean to see if it is soft but not mushy!
Once it has cooked, drain and add to the meat and tomato.

Return to the boil and let it cook for about 5 more min then is done

If u like u can add some chilli which makes it more yummy. So about 1 bullet chilli

Photo and recipe posted by Di Bo

JUST DELICIOUS BEEF STEW
Serves 6

2-3 pounds beef chuck
salt and pepper
1 medium onion, chopped
5 fresh shitake mushrooms
3 garlic cloves
4 tablespoons sweet rice wine (or sherry)
1 14 oz can chopped tomato or 2-3 fresh tomatoes
1 tablespoon brown sugar
5 carrots cut into 1 in pieces
3 cups chicken stock (homemade if possible, beef stock is okay too)
1 cabbage, coarsely cut
½ pound potatoes (waxy, like a yukon gold or red, peeled and cut into 1 inch pieces)

Salt and pepper the beef.
Brown both sides of beef. Pour off excess oil. Take the meat out of the pan.
Saute the onions and mushrooms with some salt. When the onion is soft, add the garlic (don’t burn it).
Return the beef. Add wine, carrots, and stock and check seasoning. Add salt and pepper if needed
Add tomatoes. Check for seasoning again. If it tastes a little sour, add the brown sugar. Bring to a boil.
Put into a slow cooker on low for 6 hours.
Add potatoes and cabbage. Leave for another hour.
Check seasoning. When ready to serve, the meat should be soft enough to pull apart into chunks.
Serve with hot white rice. You can also leave out the potatoes and serve with buttery mashed potatoes.

Photo and recipe posted by Adam Cloete

DRYING FIGS
Method 1 of 2: Sun Drying Figs
Wash fully ripe figs. The best indication that a fig is fully ripe is when it falls to the ground. Rinse the figs to remove dirt and other debris. Trim off bruises and broken parts. Pat them dry with a dish cloth or paper towel before proceeding.
Cut the figs in half. Use a sharp paring knife to cut the figs in half from stem to tip. Cutting the figs in half will help them dry more quickly.
Lay them on a wire rack. You may use a drying rack intended for this purpose or purchase screening with plenty of ventilation holes. Line the rack with a layer of cheesecloth before setting the figs on top, cut side up.
Don’t try to dry the figs on a solid sheet. In order to dry properly, they need airflow from below and above.

Use a double layer of cheesecloth if you have a rack with very large holes.
Cover the figs with cheesecloth. This will protect them from insects as they dry. Tuck the cheesecloth tightly around the drying rack, securing it with tape if necessary, to make sure it won’t come loose.
Place the rack in full sunlight. This method works best when it is very dry and hot outside. Don’t place the figs in the shade, or they won’t dry as quickly and may spoil before they’re properly preserved.
Let them dry for 2 to 3 days. Each evening, take them inside – unless the temperature where you live does not drop more than 20 degrees at night. In the mornings, turn the figs over, so they dry evenly on all sides. The figs are ready when when the outside feels leathery and no juice can be seen on the inside when squeezed.
If the figs remain a little sticky, you can finish them in the oven.
Store the dried figs in a cool, dry place or freeze them to make them last even longer.

Method 2 of 2: Oven Drying Figs

Preheat your oven to 140 degrees F (60 degrees C). It’s necessary to dry the figs at a low, even temperature. Drying them at a higher temperature would result in cooked figs.
If your oven doesn’t heat to such a low temperature, set it at the lowest possible temperature and keep the oven door partially open.
You may also use a food dehydrator to dry figs.
Wash your figs thoroughly with water. Carefully trim away any damaged parts and pat them dry with a paper towel or dish cloth.
Cut the figs in half. Use a sharp paring knife to slice them from stem to tip, lengthwise.
Lay them cut side up on a rack. Be sure to use a rack with ventilation holes, so that the figs dry from below and above. Using a regular baking pan will result in figs that don’t dry evenly.
Place them in the oven. Prop the oven door open slightly to allow the moisture to escape and prevent the figs from getting too hot and cooking instead of drying.
Turn the figs occasionally during the drying process.
If you don’t want to leave the oven on continuously, you can turn it off halfway through, then turn it back on if necessary.
Allow the figs to stay in the oven for up 8 to 24 hours. The figs are dry when the outsides are leathery and no juice can be seen on the inside when you split one open. Store your dried figs in air-tight containers or freezer bags and keep them in the refrigerator or the freezer. Dried figs will keep for approximately 18 to 24 months when properly stored.[1]

MARSHMALLOW LEKKERNY

1 pak cream crackers
1 groot pak marshmallows(pink+wit)
1 blik kondensmelk
1 kp suiker
Breek cream crackers in stukkies
Snipper marshmallows in stukke
Meng alles saam
Skep in gesmeerde tertbak 20×30
Plaas in yskas tot styf
Sny in blokkies+bedien

Bron: Ben Rautenbach

CREAM CRACKER CRUST CHEESE TART

This recipe is adapted from a recipe which is featured in the Scottish recipes by Lady Claire Macdonald leaflet. World – renowned writer, cook and cookery demonstrator, Claire Macdonald lives at Kinloch Lodge on the Isle of Skye.

Base:
¾ Packet Cream Cracker biscuits crumbed
90g (100ml) butter, melted
2ml dry mixed herbs

Mix together and press this mixture around the sides and base of a flan dish measuring 9” or about 14 cms. Bake in a moderate oven, 350F 180C gas mark 4 for 15 mins. Cool.
Filling:
375g (12 oz) Cream Cheese, such as Philadelphia – you can use low-fat philly perfectly well if you prefer or diet dictates
125g (4 oz) grated best Cheddar Cheese
A good grinding of black pepper
A grating of nutmeg
½ teaspoon salt
1-2 cloves of garlic, skinned and finely chopped – optional, but I love it
2 tablespoons chopped parsley and snipped chives, mixed

Beat the cream cheese very well, adding the chopped garlic, seasonings and the grated cheddar. Then spread this mixture over the base of the cooled, baked cream cracker case.

For the surface:
6 Tomatoes, skinned, seeds removed and the tomato flesh diced
A handful of basil leaves
1 tablespoon olive oil
½ teaspoon Balsamic vinegar
A pinch of salt and a grinding of black pepper

Tear up the basil leaves – chopping them causes them to discolour- and mix them thoroughly with the diced tomatoes, olive oil, Balsamic vinegar, salt and pepper. Spoon this mixture over the surface of the cheese on the cream cracker base.
Slice to serve.

Photo and recipe changes:  Adam Cloete

STAMPMIELIE-BOBOTIE
2 koppies rou stampmielies , maar week dit die aand vooraf
10 ml borrie
Sout
2 groot uie – ringe gesny
Olie
25 ml sterk kerrie poeier
1 kg maalvleis
50 ml blatjang
30 ml suiker
10 ml tamatiepasta
60 ml druiweasyn
Sout en Peper
Koppie melk
2 eiers
2 lourierblare

Verhit oond tot 180 grade C
Spuit groot oondvaste bak met C&S
Dreineer stampmielies en bedek met skoon koue water.
Voeg net helfte van borrie by water en kook tot die mielies sag is maar nie pap.
Geur na smaak met sout en peper.
Dreineer goed en hou eenkant
Soteer uie , voeg oorblywende borrie by en kerriepoeier en roerbraai so 1 minuut.
Voeg maalvleis bietjie bietjie by en braai tot gaar. Voeg die res van bestanddele by .
Prut nog ‘n paar minute.
Voeg stampmielies by en meng.
Skep nou in die bak en meng melk en eiers goed saam en giet oor mengsel . Plaas blare bo-op en bak 30-40min. Geplaas deur Esme Slabbert