PAP- EN WORSTERT
Resep geplaas deur Pikkie Langenhoven
Foto: Pikkie Langenhoven
FOOD LOVERS RECIPES
Maak stywe pap en skep dit onder in ‘n oond bak.
Braai ongeveer 500 g wors net aan een kant. Nie tot gaar nie. Haal uit die pan en gebruik dieselfde pan en sous om twee blikkies tamatie smoor met jou eie kruie in te verhit.
Plaas ‘n lagie rou uie oor die pap voordat jy die tamatie mengsel oor die pap giet.
Plaas nou die half gaar wors bo-op.
Bak vir ongeveer 25 minute by 180ºC.
Nota:
Ek het so klein bietjie suiker by die tamatie gesit.

ERMINE FROSTING
4 tablespoons flour / Maizina
1 cup milk
1 cup white sugar (or less if prefer)
200 g butter (room temperature)
1 teaspoon vanilla essence
Remove the butter the previous night from the fridge.
Mix the flour, milk and sugar in a pot to form a paste. Cook on low heat until it has the consistency of cooked custard. Turn off the flame and cool the mixture at room temperature.
When completely cooled, pass the custard through a sieve to remove lumps. Whip the custard with a hand whisk / electrical beater and keep aside.
Beat the butter ’till fluffy and light in color and doubles in volume. Add the cooled custard, 1 tablespoon at a time, to the butter while beating. Do this ’till all the custard is incorporated into the butter. Beat ’till soft peaks form, add the vanilla essence and mix.
Use this cooked icing to decorate cakes and cupcakes. Fill a piping bag and draw designs as desire.
Note – if you feel it’s very runny don’t panic, just keep the icing in the fridge until it sets again, then use.
If you left it in the fridge for to long and it became harder then you want, no problem just keep the filling at room temperature ’till it becomes according to your choice.
Use it all at once or keep in the fridge for 3 days. When needed, bring to room temperature, whip and use.
This icing is enough to cover a 15.5 cm round or square and 7.5 cm high cake.
Recipe posted by Lindi Ouwerling
Photo: Carli Fourie

LORRAINE SE AARTAELGEBAK
Resep geplaas deur Lorraine Lolla Mouton
Foto: Lorraine Lolla Mouton
FOOD LOVERS RECIPES
klein aartappeltjies (soveel jy nodig het)
1 prei, gekerf
1 pakkie gesnipperde ontbytspek
½ pakkie bruin sampioene, gekerf
kaas
swart peper en sout na smaak

Kook aartappels tot gaar en plaas in ‘n bak.
Braai spek, gekerfde prei en sampioene apart van mekaar.
Voeg alles saam en braai dit weer.
Strooi dit oor die aartappels en strooi kaas oor.
Plaas dit in die warm oond vir so 10 min en plaas dit daarna op rooster tot die kaas goed gesmelt is.

MACARONI EN KAAS WAFELS MET MAALVLEIS
Resep geplaas deur Japie Jacobs
Foto: Ilze Garbers Jacobs
FOOD LOVERS RECIPES
50 g botter
50 g koekmeel
600 ml melk
sout en peper
1 koppie gerasperde kaas
750 g rou macaroni, gekook tot gaar

Smelt die botter. Voeg meel by en braai 1 minuut. Roer melk by en prut tot sous dik is. Roer kaas, sout en peper by, en dan gaar macaroni. Laat afkoel tot heeltemal koud. Skep in wafelpan en braai tot goudbruin. Bedien met maalvleis en kaas bo-oor.

GEBAKTE CHINESE KOOL
1 kopkool
2 groot uie, opgesny
1 groot eetlepel botter
1 eetlepel olyf olie
250 g gesnyde spek
2 Russians, opgesny

Kerf kool op tot op stronk.
Braai  uie in kastrol met botter en olyf olie.
Voeg  spek en russians by en braai tot deurskynend – nie bruin nie.
Skep spek mengsel uit en braai nou kool in dieselfde kastrol, tot amper sag.
Voeg geurmiddels by.
Ek het 1 teelepel aromat en swartpeper by gevoeg as ook so ½ gerasperde neurmuskaat.
Wanneer die kool amper sag is, Skep in ‘n gesmeerde bak. Strooi die spek mengsel bo-oor die kool.
Meng 1 pakkie wit uie sop poeier met ‘n koppie room en ‘n pakkie cheddar kaas sous.
Voeg daar by 1 hoogvol eetlepel meel.
Meng goed, gooi alles oor kool mengsel, strooi kaas oor soos goed dink.
Bak in 180°C oond vir ± 40 min tot kaas mooi bruin is.
Resep geplaas deur Alta Gunter van Dyk
Foto: Alta Gunter van Dyk

SPICY LAMB STEW
2 kg lamb
2 stars
2 cinnamon sticks
2 bay leaves
4 curry leaves
1 onion
2 tablespoons bombay masala
2 tablespoons paprika
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon jeera powder
1 teaspoon dhania powder
1 ½ teaspoon course salt
2 teaspoon tomato paste
ginger and garlic
potatoes
Gadra

In a large pot, heat oil on medium heat, add star, bay leaves, curry leaves and cinnamon. Then add onions, cooking on low. Add all remaining dry spices cooking on low stirring occasionally so as to not let the spices burn. Add gadra and cook for about 10 minutes, then add meat sear meat for about 5-10 minutes and cook on low for about 45 minutes adding little water. Add potatoes after 45 minutes and cover with water and leave to cook until potatoes are soft, and tomato paste and cook for further 10 minutes before removing from the stove.
Garnish with fresh dhania.
Recipe posted by Amina Wackie Shaikh

DURBAN MUTTON CURRY
500 g mutton (bite size pieces)
100 ml oil
1 bay leaf
3 small cinnamon sticks
1 teaspoon fennel seeds
1 large onion chopped
1 sprig curry leave
2 teaspoons ginger and garlic paste
2 teaspoons salt
¼ teaspoon turmeric
4 tablespoon masala
6 even sized potatoes
3 sprigs fresh coriander (chopped dhania)
1 medium tomato

Use water if desired.
Heat oil and then add onion, turmeric & spices to fry for a few seconds. (allow onion to soften)
Add masala, ginger and garlic allow to cook for a few seconds. (do not burn masala)
Add tomato. When almost cooked, stir in meat and allow to sauté.
Turn down heat and cover saucepan.
Cook until meat begins to fry up.
Add the curry leaves and salt.
Add the water (if necessary) and potatoes.
Bring to a boil, then turn down to moderate heat.
Cook until meat is tender and potatoes are soft.
Simmer until ready to serve.
Garnish with dhania.
Recipe posted by Amina Wackie Shaikh

FAYE’S MUTTON CURRY
Recipe posted by Amina Wackie Shaikh
FOOD LOVERS RECIPES
1 kg mutton (cubed)
1 large onion (sliced)
2 medium ripe tomatoes
3 green chillies
Curry leaves
3 tablespoons ginger and garlic
1 teaspoon whole jeera
2 cloves, cinnamon sticks, aniseeds, elachie
3 tablespoons kashmiri curry powder
2 tablespoons chilli powder
1 teaspoon turmeric
1 teaspoon dhania powder
salt
oil
3 potatoes
1 cup peas

Heat oil in a large pot.
Fry whole spices for a few seconds.
Add onions and brown.
Add meat, ginger and garlic and salt.
Braise for at least 15 mins.
Add spices and cook for 5 mins.
Add tomatoes, chillies and curry leaves.
Once the tomatoes have cooked add the potatoes.
Cook on medium heat and add a little water only if necessary.
I add my peas after I turn off the heat. The steam cooks it sufficiently and it retains its shape and colour.
Note:
Cook on moderate heat and there will be no need for water.

PORTOKALOPITA
(Greek Orange Phyllo Cake)
“Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits – the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.”
Syrup:
2 cups white sugar
1 ½ cups water
1 teaspoon ground cinnamon
1 orange, halved

Cake:
1 package phyllo dough
3 oranges
5 eggs
1 container Greek yogurt
¾ cup olive oil, divided
½ cup white sugar
1 tablespoon baking powder

Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat.
Squeeze in orange juice and add juiced halves.
Bring to a boil and boil vigorously for 8 minutes.
Remove from heat and allow to cool while you prepare the cake.
Preheat the oven to 175°C.
Lightly grease a 9 x 13-inch baking pan with some olive oil.
Remove phyllo sheets from the package.
Tear each sheet roughly into shreds and pile up in the baking pan.
Let shredded phyllo dry out a little while you prepare the remaining ingredients.
Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake.
Zest and juice the remaining 2 1/2 oranges.
Combine orange juice, orange zest, eggs, yogurt, olive oil, ½ cup sugar, and baking powder in a blender or food processor.
Blend together on high speed until frothy, about 2 minutes.
Pour orange and egg mixture over the shredded phyllo in the baking pan.
Stir everything together gently to ensure that the egg mixture is evenly distributed.
Garnish top of the cake with the orange slices.
Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
Remove from the oven and immediately pour the cooled syrup over the hot cake.
Set aside for at least 1 hour, until most of the syrup has soaked in.
Slice into squares and serve.
Notes:
Ensure that you get the wet yogurt wet mixture evenly distributed throughout the phyllo sheets; if you don’t, you may end up with some doughy spots throughout the cake. To make this easier to avoid, be sure to dry the shredded phyllo sufficiently before adding the wet mixture.
When pouring the syrup over the cake, ensure you pour cool syrup over the hot cake (not hot syrup over hot cake). You can use a ladle to slowly pour it over, letting it soak in between each addition
Recipe posted by Amanda Conradie

QUICK AND EASY MUSHROOM SOUP
Recipe posted by Gordon Hodge
Photo: Gordon Hodge
FOOD LOVERS RECIPES
50 g butter
self raising flour, enough to make a very lumpy mixture
500 ml milk or cream, if you want it rich
additional milk, cream or water as required
3 ml garlic, finely chopped
5 ml salt
3 ml white pepper
250 g mushrooms, chopped or more as you require
1 cup grated cheddar cheese

In a pan place chopped mushrooms in oil and saute.
Add water once soft and allow to simmer for 3 minutes. Do not allow water to evaporate.
In a separate pot melt butter and then add flour and mix with a wooden spoon.
Once all lumpy add milk (or cream if using).
Whisk well until all lumps are gone and allow to thicken. If too thick add water or milk or cream until it is the constituency you want.
Add garlic, salt and pepper. Taste and add additional if required.
Add cheese and whisk until all cheese has melted.
Add mushrooms and water from the mushroom pan.
Stir with wooden spoon.
You can add cooked chicken at this stage as well or crisp bacon or biltong.
Serve with a nice warm roll or garlic bread or croutons.