ROMIGE AARDBEIEN LIKEUR
INGREDIËNTEN VOOR 1 LITER LIKEUR:
100 ml alcohol van 95%, kan je dit niet vinden dan is wodka ook goed
400 gram rijpe aardbeien
250 gram suiker
150 ml slagroom
250 ml volle melk
16 gram vanillesuiker (2 zakjes)

Was en droog de aardbeien en ontdoe ze van de kroontjes.
Doe de aardbeien en een ruime kom samen met de suiker. Pureer de aardbeien met een staafmixer. Dit kan natuurlijk ook in een blender.
Doe in een ruime pan de slagroom, melk, vanillesuiker en de gepureerde aardbeien en laat op het vuur warm worden. Roer totdat de suiker opgelost is. Doe het vuur uit en voeg de alcohol toe.
Zeef de likeur en schenk in een schone, gesteriliseerde fles.
Laat de fles een paar dagen staan voordat je gaat proeven. Schud voor gebruik
Resep geplaas deur Annet Geelhoed
Foto: Annet Geelhoed

OUDERWETSE KIPPEN SOEP
Resep geplaas deur Annet Geelhoed
Foto: Annet Geelhoed
FOOD LOVERS RECIPES
2 liter water
2 kippenbouten (ongeveer 800 g)
1 ui
1 prei
2 stengels bleekselderij
1 winterwortel
1 stukje foelie
2 laurierblaadjesi
6 zwarte peperkorrels
wat zout
1 handjevol vermicelli
wat verse peterselie, fijngesneden
Man eet een kom ouderwetse kippensoep.

Doe het water met de kippenbouten in een grote pan en breng het aan de kook.
Maak de groentes schoon en snijd ze in stukjes.
Voeg de groentes en de specerijen toe en breng opnieuw aan de kook.
Zet de pan met soep vervolgens op een laag vuurtje.
Laat het zo enkele uren zachtjes pruttelen.
Haal de kippenbouten uit de soep en haal het vlees van de botten.
Trek het vlees in kleinere stukjes en doe het weer terug in de pan.
Voeg nu ook de vermicelli en de peterselie toe en laat de soep nog een kwartiertje doorpruttelen.

SOET PATAT SKYFIES IN DIE OOND
3 groot patats geskil en in skywe gesny.
Dik skywe is beter as dun skywe.
Strooi gesnyde blokkies botter oor patat.
Strooi knoffel sout, paprika en sout oor patat.
Plaas in warm oond vir sowat 45 min op 180ºC.
Draai skyfies om en bak op 220ºC tot skyfies goud bruin is.
Resep geplaas deur Benita Rodrigues
Foto: Benita Rodrigues

IDEES VIR MIELIESLAAI
Natania Malan:
‘n Blikkie heelpit mielies en ‘n blikkie ertjies. Meng dit saam met mayonnaise en kondensmelk. Net voor opdien gooi jy gebreekte Bacon Kips by en roer deur. Dis ‘n wenner!

Ronelle van Aardt:
screw noodles
heelpit mielies
blokkies kaas
mayonnaise
gerasperde ui
Kook pasta met sout soos op die verpakking.
Laat afkoel, voeg pitmielies, blokkies kaas of ham ook as u wil by.
Meng met mayonaise en voeg uie by en bietjie suiker soos verkies.

Lorett Brittnell:
Pitmielies, gekapte appel en styfgeklopte room. Heerlik!

Sanette Henning:
Rooster mielies aan stronk op braaivleisvuur of kook en rooster oor gasvlam of onder oond rooster. Sny pitte af.
Rasper goeie parmasaan kaas fyn.
Kap pietersielie grof.
Sout en grof gemaalde peper na smaak.
Meng saam. Baie lekker slaai.

AUSTRIAN POTATO SALAD
Serves: 6 (side dish)
900 g potatoes, all about the same size, rather small to medium ones
1 medium onion, diced finely
2 tablespoons (28 g) unsalted butter
1/3 cup (80 ml) white wine vinegar or mellow apple vinegar
200 ml vegetable broth
¾ tablespoon tarragon mustard (substitute with savory-hot mustard like spicy brown if you can not find)
80 ml sunflower oil (or any other neutral-tasting oil)
1 teaspoon fine sea salt or table salt
chopped, flat parsley for garnish

Simmer the potatoes for 25-30 minutes, or until tender and they can be easily pierced with a fork. Drain the potatoes and set aside to cool slightly. When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 3 mm. Set aside in a big bowl. Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes. Deglaze onion with vinegar, add soup and salt. Bring the liquid to a boil and let it cook over low medium heat for 2 minutes. Toss the potatoes with vinegar-broth, add mustard, give it a stir, then add oil and mix carefully. Cover bowl with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing. Potato salad is consumed either warm (after 30 of resting) or chilled (when resting longer). Before serving, give the salad a stir, taste it, add little salt if necessary and sprinkle with chopped parsley.

NOTE: This salad can easily be prepared in advance. The dressing is good for a ½ hour to 3 hour resting time. If you let the salad rest longer – over night for example – prepare slightly more dressing, because the potatoes will continue absorbing it. Otherwise, the salad might turn out too dry.
Recipe posted by Adam Cloete
Photo: Adam Cloete

TRACY’S CHICKEN NOODLE SOUP
Recipe posted by Tracy Vohra
Photo: Tracy Vohra
FOOD LOVERS RECIPES
6 chicken drumsticks
1 tub of veggie stock (it comes in a little tub)
salt
pepper to taste
2 onions, chopped
6 – 8 mushrooms chopped
100 g butter for frying
1 packet of spaghetti cooked or half a packet (I used half as we are only three people, but this feeds at least six people)

Cover this with water and cook till chicken is just cooked, remove and cool. Do not throw this broth away, as you put the spaghetti in and cook till spaghetti is cooked and place one side; you may need to add more water.
In a separate pan melt butter / margarine and fry chopped up cooked chicken, onions and mushrooms till nice and golden brown.
Once your mushrooms and onions and chicken is fried add some more pepper to taste, I didn’t add any salt as the stock had enough salt. Then add this to the spaghetti that is still in the stock water, it will look like a soup.
You can chop some chilli for garnish and some coriander, I don’t as I just liked it like this but hubby had on his.
Dish and serve hot with a slice of freshly baked bread or just like that.

SKAAPVLEIS BLOKKIES IN ‘N BESLAG
Twee groterige tjops in stukkies gesny sodat dit net ‘n happie grootte is en gedoop in ‘n beslag wat bestaan uit:
1 koppie koekmeel
1 teelepel bakpoeier
25 ml suiker
½ teelepel sout
1 eier
1 eetlepel gesmelte botter
± 1 koppie melk

Klits die eier en botter liggies. Voeg saam die meel, sout, suiker en bakpoeier in ‘n mengbak.
Voeg die melk mengsel by die meelmengsel en klits saam tot ‘n loperige beslag nie te dun of te taai nie.
Doop die gesnyde stukkies tjop in die beslag en bak in warm olie vir ‘n paar minute tot goudbruin.
Resep geplaas deur Gideon Louw
Foto: Gideon Louw

DIE QUINTUS PORK BELLY
Verhit oond op die hoogste rooster stelling. Sny die vet in klein blokkies sonder om die vleis raak te sny. (gebruik maar ‘n lekker skerp mes) Sprinkel bietjie olyf olie bo-op met die volgende speserye:
Portuguese chicken spice
Barbeque spice
Sout
Peper
Jy is welkom om enige ander speserye te gebruik.

Vryf die speserye lekker oral in die vleis. Buig die vleis as jy moet om dit lekker tussen die gesnyde vet in te kry.
Giet olyf olie onder in oond bak en plaas gesnyde uie daarin. Plaas die vleis bo op die uie. Sit in die oond vir so +-20 – 30 minute of tot die vet lekker crispy of goud bruin is.
Verlaag nou die oond se hitte tot 170ºC en plaas deksel op die oond bak en bak vir ‘n verdere 1 uur tot 1 en half uur. As jy die vleis kan los trek met’ n vurk dan is dit reg.
Haal nou die vleis uit die oond bak en laat dit rus vir so 5 – 10 minute (probeer om nie al die crackling te eet nie). Sny dit nou op en bedien saam met enige groente van jou keuse.
Resep geplaas deur Quintus Lou Gerber
Foto: Quintus Lou Gerber

SAUERKRAUT
2 kg very firm, pale green or white cabbage (any leathery outer leaves removed), cored
3 tbsp coarse crystal sea salt (or 6 tbsp flaky sea salt)
1 teaspoon caraway seeds
1 teaspoon peppercorns

Thoroughly wash a large tub or bowl (mine was the size of a small washing- up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.

Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub with its lid (or more cling film) and leave in a dark place at a cool room temperature (about 18-20C) for at least 5 days. It will be ready to eat after 5 days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments, and give the cabbage a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars and keep it in the fridge for up to 6 months.
Recipe: Philippa Parham Pienaar

CHOCOLATE SPONGE CAKE WITH CREAM AND CHOCOLATE TOPPING
4 eggs
1 cup sugar
1 tsp vanilla essence
½ cup boiling water
½ cup of cooking oil
1 cup of flour
1 Tablespoon baking powder
¼ cup cocoa
pinch of salt

Cream eggs, sugar and vanilla essence.
Mix the oil and boiling water and leave aside
Sift dry ingredients.
Add the oil mix and dry ingredients alternatively into the egg mixture. Mix all well together.
Bake at 180 ºC for 30 minutes.

For the topping
500 ml cream
2 Tablespoons of sugar
1 dairy milk slab of chocolate
1 punney strawberries

Mix the cream and sugar and whip until stiff.
Layer on cake and spread melted chocolate.
Decorate with strawberries.
Recipe posted by Yasmeen Ibrahim
Photo: Yasmeen Ibrahim