EASY DOUGHNUTS
Recipe posted by Chanel Richardson
Photo: Chanel Richardson
FOOD LOVERS RECIPES
2 cups of self raising flour
1 cup plain natural Greek yoghurt
Put flour into a bowl then add yoghurt.
Mix well and tip on to bench and knead until it comes together.
The mix looks dry but no not add more yogurt Just keep on kneading and it will come together.
Shape the dough into small balls.
Deep fry in hot oil until golden brown.
Drain them and let it cool.
Split them open and fill with whipped cream and top with a little of your favourite jam and dust with icing sugar.

Foto: Benhet Nieuwenhuis

ROOIBOK VLEISPASTEI
Resep geplaas deur Duifie Miller
Foto: Duifie Miller
FOOD LOVERS RECIPES
1.5 kg rooibok vleis
2 uie, opgesny
2 tamaties, opgesny
½ pakkie spek, in blokkies gesny
ongeveer 15-20 ml asyn
speserye-so bietjie van als:
sout
peper
bbq speserye
neutmuskaat
Mixed Spice
Cayenne peper
gemengde groente na smaak

Stoom vleis tot amper gaar saam met bogenoemde bestanddele, voeg dan gemengde groente by. Kook tot sag.
As daar baie sous in pot is, giet bietjie af, meng 2 teelepels Bisto met die bietjie sous wat jy afgegooi het en voeg weer by in die pot om sous bietjie dik te maak, kook net goed deur en laat staan dan om afkoel.
Spuit tert bakke of smeer met margarine.
Rol blaardeeg uit en plaas een helfte onder in bak.
Druk met vurk paar gaatjies.
Skep vleis in en smeer rand bo met bietjie melk en sit ander helfte deeg bo op.
Druk kante met vurk en maak weer met vurk paar gaatjies dat stoom kan ontsnap anders kook die sous langsaan uit of deeg pof.
Smeer melk met kwas bo op en versier die tert.
Ek bak in oond by 180ºC tot mooi bruin, blaardeeg hou van ‘n warm oond nie.
WENK:  Marinda Scheepers – Ek sit foil oor vir laaste halfuur. Anders word dit te gou bruin en is dit nog rou onder. Ook eier wit oor onderste kors.

LEMOEN EN AMANDELKOEK (GLUTENVRY)
2 lemoene
1 koppie strooisuiker
200 g amandelmeel
2.5 ml bakpoeier
6 groot eiers
sap van halwe suurlemoen

Oond 160ºC, smeer losboompan en voer met bakpapier.
Kook heel lemoene (skil en al) vir so 30 min tot sag in water.
Sny in helfte en haal pitte uit.
Sit lemoene, suiker, amandelmeel, en al die ander bestanddele in voedselverwerker en maak fyn/meng.
Skep in ‘n pan en bak vir 40 tot 45 min tot bruin en gestol.
Versier met roomkaasversiersel of bedien met skep mascarpone en neute.
Resep geplaas deur Retha Sorum Burger

PEACH TURNOVERS
Makes 4 Turnovers
2 medium peaches, diced
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp vanilla
2 tsp lemon juice
1 tsp flour
1 sheet puff pastry, thawed
1 egg, whisked
pinch of salt
coarse sugar for topping

Combine peaches with cinnamon, vanilla, brown sugar, lemon juice, flour and a pinch of salt. Gently toss together to combine.
Unfold puff pastry sheet and cut into 4 even squares.
Using a slotted spoon, divide peach filling between four squares by placing peaches in center of the square.
Fold pastry in half over the filling, making a triangle. Use a fork to seal the pastry closed.
Cut a few small slits in the top of the pastry and brush with egg wash. Top with coarse sugar.
Bake at 180°C until puffy and golden.
Enjoy warm.
Recipe posted by Caroline du Plessis
Photo: Caroline du Plessis

SUID-AFRIKAANSE WATERBLOMMETJIE SLAAI
Stoom die blommetjies tot sag, dreineer en laat goed afkoel. Sprinkel vars suurlemoensap en gerasperde suurlemoenskil oor, en laat dit oornag marineer in die yskas.
Voeg die volgende so 2 ure voor opskeptyd by:
gestoomde groenmielies van die stronk afgesny
fyngesnyde klam beesbiltong en wildsdroëwors-skyfies
gehalveerde druiwekorrels
blokkiesgesnyde wit kaas (die sagte een wat in ‘n papier toegevou verkoop word – jammer die naam ontgaan my nou!)
grofgemaalde swartpeper en ‘n bietjie varsgemaalde growwe seesout

Sprinkel genoeg olyfolie oor. As ek dit in blomseisoen kan maak, gooi ek sommer ‘n handvol van die Kaapse langsteel geel suringblommetjies ook bo-oor vir kleur. Ja, dit word saamgeëet, want die waterblommetjies se geur word gekomplimenteer met die surings.
Resep geplaas deur Carlien Coetzee
Foto: Carlien Coetzee

PASSION FRUIT CHEESECAKE
1 pkt of biscuits crushed
2 x 250 g cream cheese
1 x 250 ml fresh cream
passion fruit sauce that you use for toppings
2 x tablespoons of butter melted
I have no amount of sauce as you can taste as you go along.

Crush biscuits and add melted butter and press into a cake pan.
Mix together cream cheese and cream.. no need to whip cream first then add enough of the passion fruit sauce till nice and thick and creamy.. pour onto biscuits and spread evenly.. pour some more of the sauce on the top.
Put in the fridge for couple of hours before slicing or over night is best.
Recipe posted by Tracy Vohra
Photo: Tracy Vohra

SPEK EN UIE QUICHE
Kors:
1 koppie koek meel
1 koppie fyn gerasperde kaas
125 gram magarine
Vryf meel, kaas en magarine tot fyn tot dit soos fyn brood krummels lyk, druk deeg bymekaar dat dit ‘n bal vorm.
Druk deeg in groot quichce bak 28 tot 30 cm.

Vulsel:
Braai 1 pakkie spek wat fyn gesnipper is saam 1 ui wat fyn gekerf is, ook ‘n paar sprietuie se loof fyn gesny, moenie bruin braai nie, gooi spek deur ‘n sif sodat al die vetterigheid uit kan drup.

Klits saam 6 eiers (ek gebruik net jumbo eiers)
2 koppies volroom melk
1 koppie room
2 koppies fyn gerasperde kaas ( gebruik net cheddar)
bietjie droë mosterd poeier
sout
vars gemaalde swart peper
Meng alles nou saam.

Druk deeg mooi uit in bak 30 tot 38 cm deursnee, redelike diep bak, gooi versigtig die vulsel in bak en bak vir +- 1 uur of tot gestol.
Resep geplaas deur Alta Gunter Van Dyk
Foto: Alta Gunter Van Dyk

BIRYANI-BOBOTIE
500 g maalvleis
1 gekapte ui
1 blikkie gemengde groente
1 blikkie lensies in soutwater of ongeveer 2 koppies saggekookte lensies
1 koppie rou rys, gaar gekook.
1 teelepel malay kerriepoeier mengsel (by Malay spesery winkels verkrygbaar)
1 teelepel matige Cartwrights kerriepoeier
1 teelepel borrie
1 teelepel cumin poeier
1 teelepel karamonk poeier (by Malay spesery winkels verkrygbaar)
1 teelepel fyngemaakte knoffel
1 pakkie savoury mince cook in sauce poeier
(Die hoeveelheid speserye en veral die kerrie, kan aangepas word na jou smaak)
400 ml water
2 eiers
½ koppie melk
blatjang om bo-oor te smeer

Braai die uie in ‘n bietjie olie in ‘n kastrol tot sag. Voeg die maalvleis by en braai tot dit verbruin. Meng die pakkie cook in sauce poeier, asook al die speserye met 400 ml water en giet by die maalvleis, saam met die gedreineerde gemengde groente. Prut vir 10 minute oor lae hitte en roer gereeld. Skep lae maalvleis, gaar rys en lensies in ‘n oondbak en eindig met ‘n laag maalvleis.
Smeer ‘n dun lagie chutney van jou keuse oor die vleis.
Klits die eiers en meng met die melk.
Giet oor die maalvleis en bak by 190ºC vir ongeveer 20 tot 30 minute tot die eier gestol het.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete

LEMON ASPEN CURD
40 g butter, cubed
3 egg yolks
⅓ cup lemon aspen juice
75 g caster sugar

Quandong Jam:
100 g quandongs, chopped
100 g caster sugar
100 g water

Brik Pastry:
100 g flour
125 ml water
½ tsp vinegar
½ tsp grapeseed oil
pinch salt
50 g butter, melted

Soft Cheese Mousse:
100 ml thickened cream
50 g caster sugar
100 g fresh soft cheese

Preheat oven to 180ºC.
For the Lemon Aspen Curd, whisk together all ingredients and then place in a medium saucepan over low heat, stirring constantly until the curd thickens and coats the back of a spoon. Strain into a bowl and allow to cool completely. Transfer to a piping bag and set aside in the fridge until needed.

For the Quandong Jam, combine all ingredients in a small saucepan and stir occasionally with a wooden spoon over medium heat until the mixture reduces and becomes a jam consistency, about 10 minutes. Remove from the heat and set aside.

For the Brik Pastry, place a small saucepan of water over medium heat and bring to the boil. Once boiling, sit a crepe pan over the saucepan of boiling water.
Combine flour, water, vinegar, oil and salt in a food processor and blitz to a smooth batter. Transfer the batter to a bowl.
Using a pastry brush, brush the batter, in broad strokes onto the hot crepe pan to form a very thin layer about 12cm in diameter. When the edges of the pastry start to lift, carefully flip the pastry sheet. Remove from pan and set aside on a lined baking tray and continue process with remaining batter to yield a further 7 sheets.
Brush the pastry sheets with melted butter and then bake in the oven until crisp and golden brown, about 12-15 minutes. Remove from the heat and set aside.

For the Soft Cheese Mousse, whip the cream and sugar to stiff peaks in a medium bowl. Fold the fresh soft cheese through and set aside in the fridge.

To serve, spread a small circle of Soft Cheese Mousse in the middle of each serving plate, top with a teaspoon of Quandong Jam, and pipe dots of Lemon Aspen Curd on top. Cover with a sheet of Brik Pastry. Spread another circle of the Soft Cheese Mousse into the middle of the Brik Pastry, spoon another teaspoon of the Quandong Jam and pipe some dots of the Lemon Aspen Curd on top to finish.
Recipe posted by Evelyn VdWatt

HERBACIOUS MEDITERRANEAN CHICKPEA SALAD
2  cans chickpeas garbanzo beans, rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper chopped
1 ½ cups chopped fresh flat-leaf parsley about 1 bunch
½ cup chopped red onion
½ cup chopped celery plus leaves about 2 ribs
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice from 1 to 1 ½ lemons
2 cloves garlic, pressed or minced
½ teaspoon kosher salt and freshly ground black pepper

In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery. In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam