VINNIGE AARTAPPEL-PASTA GEBAK IN DIE MIKROGOLF

3 medium aartappels in skywe gesny
‘n paar gerookte viennas in ringetjies gesny
2 koppies gaar noodles
1 pakkie Potato bake
400 ml melk
1 eier
bietjie cheddar kaas
Mikrogolf die aartappels tot net sag en kook die noodles tot gaar. Pak die aartappels onder in ‘n gesmeerde mikrogolf bak en bedek met die noodles en worsies. Maak die Potato bake aan volgens die instruksies op die pakkie maar klits een eier daarby in. Giet oor die inhoud van die bak en strooi bietjie kaas bo-oor. Bedek die bak en mikrogolf op hoog vir 10 minute. Gebruik die mikrogolf en rooster kombinasie vir ‘n verdere 10 minute sonder bedekking.

Foto en resep deur Adam Cloete

BEEF AND BUTTERNUT SQUASH STEW
3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
½ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
¼ cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Photo and recipe posted by Adam Cloete

SUURLEMOENSMEER OM TE BOTTEL
Foto:  Wilna Dorfling
FOOD LOVERS RECIPE
Mens kan hierdie smeer bottel en bere in die spens en gebruik vir so baie goed soos bv. :
Vul tertdoppies daarmee
Versier ‘n gewone vanilla koek daarmee saam met heerlike styfgeklopte room
Heerlik bo-op ‘n pavlova voordat jy die vars vugte daarop rankskik
Ook heerlik op tuisgebakte skons, saam met room
7 ml botter
3 eiers
280 ml suiker
Gerasperde skil en sap van 2 suurlemoene

Smelt die botter in ‘n metaalbak oor ‘n kastrol waarin water stadig prut. Klits die eiers een vir een en voeg by. Voeg die suiker by en klits totdat dit opgelos is.

Hou aan met klits terwyl jy die surlemoensap en –skil byvoeg. Roer aanhoudend vir sowat 20 min terwyl die bak oor die pruttende water gehou word. Die suurlemoensmeer sal dik word. Laat afkoel tot kamertemperatur sodra dit gereeld is.
OM DIE SMEER TE BOTTEL: Verdubbel die resep, vul warm voorbereide bottels met die warm smeer, en seel die bottels dadelik

VLEISROL
Ek meng my maalvleis met speserye, eier en ui en plaas op uitgerolde deeg. Rasper 2 wortels en omtrent 1 koppie kaas,  plaas ook op wortel en vleis.  Rol deeg op, bak en smeer elke nou en dan met geklitste eier en wolla heerlike vleisrol met n slaai
Bron: Retha Nel

ORZO (RICE PASTA) AND CHEESE BAKED IN ACORN SQUASH (TABLE QUEEN)
2 small acorn squash, halved, seeded
3/4 cup water
1 cup orzo (rice-shaped pasta; also called riso)
1 cup low-fat (1%) milk
1/2 cup vegetable broth
1/2 cup grated sharp cheddar cheese
2 tablespoons freshly grated Parmesan cheese
Dash of hot pepper sauce (such as Tabasco)
Preparation
Preheat oven to 200ºC. Cut off thin slice from rounded side of each squash half. Arrange squash, open side down, in roasting pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake until squash is tender about 35 minutes. Remove from oven; discard water. Turn squash open side up. Sprinkle with salt and pepper. Maintain oven temperature.
Meanwhile, cook orzo in pot of boiling salted water until just tender and drain. Pour milk and broth into same pot; bring to boil. Add orzo; boil until liquid thickens, stirring frequently, about 5 minutes. Remove from heat. Stir in cheddar and 1 tablespoon Parmesan. Season with hot pepper sauce, salt and pepper.
Divide orzo mixture among squash halves. Sprinkle with 1 tablespoon Parmesan. Bake until tops begin to brown, about 25 minutes.
(Nota. Ek het nie Orzo gehad nie en het baie klein ronde noedels (ek dink dis vir sop) in die plek daarvan gebruik. Die pampoentjie helftes het ek in die elektriese groente stomer sag gestoom.)
Foto:  Adam Cloete

PORTUGESE GEKRUMMELDE HOENDER
Bron: Adam Cloete (aangepas uit Old Mutual se 500 Uitsoek Resepte.)
FOOD LOVERS RECIPES
hoendersnitte van jou keuse (ek het vlerkies gebruik)
sout en peper na smaak
olie om in te braai
1 mediumgrootte ui, in dun skywe gesny
1 groot tamatie, in dun skywe gesny
4 eetlepels wyn (seker enige wyn want dit word nie gespesifiseer nie. Ek het rooiwyn gebruik)
meel, eier en broodkrummels

Verhit die olie in ‘n kastrol en plaas die hoenderstukke daarin saam met die sout en peper.
Braai tot die hoender begin verbruin. Voeg die uie en tamatie by, asook die wyn.
Prut vir ongeveer 20 minute of tot die hoender gaar is. Indien nodig, voeg bietjie water in die kooktyd by.
Verwyder die hoender en prut verder totdat die tamatie en uie heeltemal sag is en ‘n smoor vorm.
Ek het bietjie water en ketchup bygevoeg om dit langer te prut en dikker te kry.
Rol die hoenderstukke in meel, eier en krummels en braai in olie tot goudbruin.
Skep die tamatie en uie smoor onder in ‘n opskepbake en rangskik die hoender bo-op dit.

CRANOLA BARS
Resep en foto: Esme Slabbert
FOOD LOVERS RECIPES
2 cups steel cut oats
¼ cup sunflower seeds
½ cup dried cranberries
½ cup sliced almonds
¼ teaspoon salt
½ cup almond nut butter
¾ cup maple syrup
1 tablespoon coconut oil
3 tablespoon brown sugar
mini Chocolate Chips
Preheat oven to 350ºF  (180ºC).
Grease a 9×13 inch baking dish.
Mix Oats, Sunflower seeds, Cranberries and Almonds altogether in a bowl. Spread mixture on a cookie sheet and toast in preheated oven for about 8 minutes. Return mixture to bowl.
In a medium saucepan mix together Salt, Peanut Butter, Honey, Coconut Oil and Brown Sugar.
Bring to a boil over medium heat, Stir.
Pour over Oats mixture in bowl and Stir well, add chocolate chips if using.
Pour into baking dish. Press mixture down into pan.
Bake for 20 minutes.
Let completely cool and then cut.
Nota:
Ek het so 5 minute na dit uit oond gekom het dit met die beskuit ‘cutter’ gesny en dit het perfek gewerk. Beter om dit te doen terwyl nog warm want ek het dit al probeer wanneer dit koud is maar baie moeilik om dan te sny want dit is dan hard. Ek het hierdie resep verdubbel en ook so ongeveer 1 koppie chocolate chips bygegooi en dit maak hierdie groot beskuit pan vol.

BILTONGPOT MET NOEDELS
500 g skulp noedels (gekook)
2 groot uie (gebraai)
2 koppies kaas (cheddar)
500 ml vars room
1 pak koring (gekook)
2 pakke sampioene (gebraai)
1 kg klam biltong
Meng noedels, koring gebraaide uie en sampioene saam. Maak dan lagies met kaas en biltong. Giet room b0-oor en dan die laaste lagie kaas.
Bak in ysterpot vir ‘n uur op 130ºC.
Kan gehalveer word.
Bedien met groen slaai.
Groot hoeveelheid – 20 persone. (Ons maak gewoonlik alles gaar voor die tyd, en dan pak ons die pot. Net voor ons eet sit manlief dit op lou kole en giet dan eers die room oor. Dis eintlik net om warm gemaak te word.
Resep en foto: Marlize Harmse

RING DOUGHNUT
This is a very easy Ring doughnut recipe that requires NO yeast!
50 g butter
30 ml sugar
1 egg
3 cups selfraising flour
1 cup buttermilk ( I made my own, added 15 ml lemon juice to 1 cup of milk, let it stand for 10 min to allow it to fuse)
1 teaspooon vanilla essence
I add a few of drops of egg yellow (for colour)
It makes 30-40 depending on the size you want.
You need to melt the butter, add the sugar and mix; add the egg wit your v.essence, and egg yellow and whip again. Gradually add your flour with your buttermilk. On a floured surface u roll the dough abt 1.5 m thick. using a donut cutter. I dnt hv 1 so I go ou style, ( a standard size glass and the top of a small v.essence bottle in order to make the hole in the middle)
Fry it 4 , 3-4 minutes, on high heat as it fry supa kwik and drain on a paper towel…
You may double the batch, which I normally do, as I find these dont last if made in short supply lol!
You may syrup: 1 cup sugar add 2 2 cups boiling water, with 2 cinnamon sticks 2 cardemons..I use 2 cups and 4 cups water for more syrup.
Other alternatives which is just as lulvy is cinnamon mix with sugar for tht cinnamon donut lekkerte, or dunk in chocolate..

Source: Shamiela Leggett Harriby : this is a tried and tested recipe which comes out of 1 of 5 Boeka Treat compilations that I have. This recipe is from the 1st edition.
Photo:  Thalia Botha-Rondganger
Foto:  Elaine Van Staden Ras

RICH FRUIT CAKE
370 g sultanas
370 g currants
370 g raisins
200 g glace cherries (Halved)
100 g mixed peel (Optional)
150 g chopped dates (Optional, can replace with more fruit)
125 g nuts (Almonds or Pecans) chopped
50 g preserved ginger, pineapple, melon (optional)
460 g cake flour
10 ml baking powder
2 ml salt
5 ml mixed spice (Rounded)
10 ml ground cinnamon (Rounded)
5 ml cloves (Rounded)
250 g butter
6 Large eggs
50 ml apricot, Marmalade or Plum jam
335 g caramel brown sugar
100 ml Brandy to go into fruit mixture
100 ml Brandy to be poured over cake when baked
If a darker cake is desired, add 12.5 ml treacle or molasses

Set oventemperature at 180 ºC.
Bake for 3 ½ – 4Hours.
Prepare fruit (not nuts) and soak overnight in brandy and jam in a sealed container.
Cream butter, add sugar slowly, beat well. Until light.
Beat in eggs one at a time. Don’t over beat.
Add nuts to flour.
Fold in sifted dry ingredients alternately with fruit. Use a wooden spoon to fold ingredients.
Spoon mixture into a greased, lined and cardboard pan 9”.
Place cake in oven. After 20 min reduce temperture to 160 ºC if cake has darken place a cardboard over top. After 20 min reduce temp to 140 ºC for remaining time.
When cool pour 100 ml brandy over cake, wrap in foil until ready to decorated.

Photo and recipe posted by Christene Valentine