ITALIAN CHICKEN IN A SKILLET
Servings: 6
2 teaspoons olive oil
1 lb boneless skinless chicken breast
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
1 (15 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
2 cups small shell pasta, shells, macaroni etc

Cut chicken into bite sized pieces.
In lg skillet, brown chicken in oil.
Add onion and peppers, cook for 5 minutes.
Add broth, tomatoes, and spices.
Cook 2 minutes.
Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.

1 koppie gewone jogurt
100 ml mayonnaise
3 teelepels kerriepoeier
2 teelepels borrie
sout na smaak

Meng goed en gebruik
Bron:  Elba Groenewald

APPLE AND RHUBARB PIE

250ml self raising flour
125ml castor sugar
385g canned apples
125ml milk
2ml salt
125g butter
2eggs
Cream butter&sugar. Add egg then add the rest. Put in a dish. Cut the rhubab into small pieces add water (2cups) with a cup of castor or normal sugar and boil till soft. Drain but don’t throw the syrup away. Cool down Rhubab back on top of the dish full of mixture. Bake at 180°C for 40 mins.
Syrup, use the rubab sauce add teaspoon of vanilla in a pan then add sugar if necessary. Then pour over the pie when its done..

Source:  Dorea Fisher

UPSIDE DOWN EGGPLANT WITH RICE AND MINCE MEAT
Photo and recipe posted by Di Bo
FOOD LOVERS RECIPES

Slice up 4 eggplants in about 1cm thick cutting through the whole thing. Each one should cut up about 4 slices depending on size
After slicing them sprinkle salt on them to get the bitterness out and allow to soak up the salt for about ½ hr

Deep fry the eggplant until fully golden brown on both sides and allow to drain in a strainer. Leave for about an hr to drain all the excess oil
Cook about 2 cups of rice like u normally would but add a teaspoon of tumeric.
While that’s cooking in a pan fry about 500g of mince meat. Fry until fully cooked and put aside. In a small fry pan fry a hand full of pine nuts and cook until lightly golden.
Then once the rice is cooked start layering it in a deep pan
First place all the rice done the bottom and spread evenly.
Then add the eggplant on top of the rice. Make sure to cover all the rice.
Then add the meat also covering all the eggplant and then the pine nuts

Enjoy! U can eat yoghurt next to it or even tzatziki

WILMIEN SE SUURLEMOENTERT

Omdat ons ‘n groot gesin is en nie almal van ‘n verskriklike suur tert hou nie, , het ek my resep aangepas. Sit die oond aan op 180grade, sodat dit solank kan warm word.
Jy vat 2 pakkies marie beskuitjies, gooi dit in ‘n plastieksak en slaan dit fyn,
smelt 250ml botter, (verkieslik soutbotter)
Meng die krummels en botter goed saam, druk dit in ‘n oondbak en bak vir 10 tot 15min in die oond.
Skei 10 eiers se witte en geels.
Voeg dan 2 blikke kondensmelk by die eiergele en klits teen ‘n hoe spoed.
Voeg daarby 100 tot 150 mil suurlemoensap by.
Klits als goed saam. Gooi mengsel oor die kors en plaas terug in die oond, die keer teen 160grade, en bak vir 20min. klits die eierwitte styf deur versiersuiker by te voeg, ongeveer so 200gram. plaas dan die styf geklopte eierwit op die res van die tert en bak verder teen 180grade tot eierwit goudbruin is.

BRON:  Wilmien van der Merwe

ANNELIZLE SE BOERE SOETKOEKIES
Meng 6 eiers, 6 koppies suiker en 3 koppies margarien saam tot romerig.
Voeg by 12 koppies meel
12 teelepels bakpoeier
en 1 teelepel fyn naeltjies

Meng goed saam. Rol en druk uit. Bak teen 150 grade  C vir ongeveer 10 minute tot goudbruin.
Bron: Annelizle Botha

TRIPLE CHOC CHEESECAKE WITH SALTED PEANUT CARAMEL
butter, to grease
400 g plain chocolate biscuits
150 g butter, melted
5 g butter, extra
260 g Dark Cooking Chocolate, finely chopped
150 g White Cooking Chocolate, finely chopped
375 g cream cheese, at room temperature
100 g (1/2 cup) caster sugar
310 ml (11/4 cups) thickened cream
1 1/2 tablespoons hot water
3 teaspoons gelatine powder
Salted peanut caramel:
315 g (11/2 cups) caster sugar
185 ml (3/4 cup) water
⅔ cups brown sugar
250 ml (1 cup) double cream
120 g (3/4 cup) salted roasted peanuts, coarsely chopped
Italian meringue
315 g (1 1/2 cups) caster sugar
60 ml (1/4 cup) water
4 egg whites, at room temperature
Pinch of cream of tartar
Release the base from a 6cm-deep, 22cm (base measurement) springform pan and invert. Brush with butter. Line the base with non-stick baking paper, allowing the edge to overhang. Secure the base back into the pan.

Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base and side. Place in the fridge to chill.

To make the caramel sauce. Combine the caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves.about 5 minutes.

Remove from the heat and use a wooden spoon to stir in the brown sugar.Stir in the cream (it may splutter a little) until well combined. …Cook, stirring constantly, for 2 minutes. Set aside for 30 minutes to cool. Stir in peanuts. Spoon over the biscuit base. Smooth the surface. Place in the fridge for 3 hours or until firm.

Place the extra butter and 60g of the dark chocolate in a small microwave-safe bowl. Cook, stirring every 30 seconds, on High/ 800watts/100% for 11/2 minutes or until melted and smooth. Spread over the caramel to cover. Set aside for 10 minutes to set.

Stir the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water) until smooth. Set aside for 5 minutes to cool slightly.

Process the cream cheese, sugar and 185ml (3/4 cup) of the cream in a food processor until smooth. Add the white chocolate and process until well combined.

Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place bowl in a slightly larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Remove smaller bowl from larger bowl and set aside for 5 minutes to cool slightly. add to cream cheese mixture. Process until well combined. Pour cream cheese mixture over dark chocolate. Cover pan with plastic wrap and place in fridge for 4 hours to set.

Stir remaining dark chocolate and cream in a saucepan over low heat until smooth. Pour over cheesecake. Place in the fridge for 1 hour to set.

Meanwhile, to make the Italian meringue, stir the sugar and water in a saucepan over low heat until sugar dissolves, brushing down the side of the pan with a wet pastry brush to prevent sugar crystals forming. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage) and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk for 15 minutes or until thick, glossy and cool.

Spoon meringue into a piping bag fitted with a 1cm round nozzle. Pipe peaks on top of cake. Use a blowtorch to caramelise the meringue.

A made this cheesecake for desert and it is to die for!
Foto:  Hettie Bezuidenhout
Nota van Hettie:   Ek het hom reggemaak. . Heerlike koek. Wat goed sal werk is om met die karamel laag sommer n bottel gekoopte karamel sous te gebruik maar n teelepel gelatien op te los in n bietjie water en by te voeg. .

Ek bak net vis ( enige ferm witvis) met meel en sout oor. Dan sny ek uie op (ek hou van baie uie) en kook dit net vinnig op. Gooi dan die water af.( dit neem winderigheid van uie af). Dan gooi ek asyn, suiker, masala, borrie, lourie blare en peperkorrels in uie en kook verder. As dit te suur is kan jy water bygooi. Moet nie uie te sag kook nie. Laat oornag staan.
Bron:  Mitzi Clarke Witbooi

LOUKOUMIA (VORM VAN TURKISH DELIGHTS)

Griekse lekkerny: Dis soos ons Turkish Delight.
2 cups sugar
300 ml water
25 gr powdered gelatine
2.5 ml Cream of tarter
30 ml Rose water
45 ml Icing sugar
15 ml cornflour
Food colouring Pink

Slightly dampen the insides of a 18cm shallow square tin with lukewarm water. Be sure not to wet it to much: Place the sugar and 240ml of water in a saucepan. Heat gently over low heat, stirring occasionly, until the sugar has completley dissolved. Blend the gelatine and 60ml water in a small bowl and place the mixture in a small pan, Heat gently. (I poured a bit of water in_pan before I put bowl in) stirring frequently, to dissolve the gelatine completely. Bring the sugar to the boil and boil steadily for about 8 min until the syrup registers 130 degrees on a sugar thermometer. Stir the cream of tarter into the gelatine, then pour into boiling sugar syrup and stir until well blendid. Remove from stove. Add the Rose water and a few drops food colouring o tint the mixture pale pink. Pour into the tin and allow for several hours to set or overnight if possible. Dust a sheet of waxed paper with some of the icing and cornstarch mixture. Cut in squares and dip sweets in icing mixture

Foto:  Ronel Muller Thoma

SHOOTERS

Minouise Vd Merwe Toffie Appels
1 totglasie Caramel Vodka in ‘n kort glas (whisky glas) en gooi gelyk met die totglasie se randjie Appletizer (selfde manier soos ‘n jaggabom

Cheri Jones-De Vos Custart suprize…
1 lt ultramel vla, 1 blikkie kondensmelk, 1 blikkie ideal melk , en n halwe bottel vodca. Meng goed.dis n wenner

Jenel Ralph van Wyk Ek maak altyd, 1 l steristumpie of sumper M, jou keuse watse geur, blik kondens melk en vodka, meng goed en laat staan so 2-3ure. Naby aand die strawberry lips en choc een. Ons maak hom in 2 l bottel aan, baie lekker en maklik!

Elizma Engelbrecht Olivier 1. Melktert Shooter
Let’s start with The Milk Tart shooter. As easy as a two penny Voortrekker whore, this one will go down with a smile.
Ingredients:
One 375 ml bottle Vodka
One 395 gram (300ml) tin of condensed milk
Half of a 375 ml tin evaporated milk
Ground cinnamon
Method:
Mix well, using a food processer or whisk, and bottle, or simply pour the ingredients into a 1-litle bottle and shake well.
Keep in the fridge. Shake well before pouring into shooter or shot glasses.
Sprinkle each melktertjie with ground cinnamon and serve chilled.

Mathilda Lourens Ek het al ‘n grinnadela pitte shooter gedrink wat bekend staan as Pittekou maar het geen idee hoe dit gemaak word nie. Weet net dit is vrek lekker.

Yolande L Fourie Jaegerbomb: shotglasie met jaegermeister in vlak glas- gooi halwe blikkie redbull rondom shotglasie in glas. Skaaptjop of een of ander tjop: vodca in shotglas met worcestersous kwart van bo af bo op gegooi. Oester:is nie seker vd soort vodca nie maar ek weet daar kom n dash tabasco bo op (die vodca het n lemoensmaak)…