WORTEL EN PYNAPPEL BLATJANG
Resep geplaas deur Babs van der Westhuizen
Foto: Babs van der Westhuizen
FOOD LOVERS ECIPES
600 g wortels, opgesny
300 g vars pynappel, opgesny
400 g uie, opgesny
2 eetlepels gemmer, opgesny
1 blik pynappel crush
35 ml kerrie
10 ml sout
2 koppies suiker
6 eetlepels stroop
2 koppies asyn
2.5 ml mosterdpoeier
en dan ‘n strooisel elk van komyn, garam masala en neutmuskaat omdat dit kerrie so lekker aanvul

Plaas alles saam in ‘n pot. Sit die plaat op hoog en roer totdat die suiker opgelos is en stel plaat laer.
Hier het ek 3 eetlepels rosyne bygevoeg.
Kook tot sag en totdat van die vloeistof weggekook is.
Meng 3 eetlepels Maizena met bietjie water, voeg by en roer goed deur.
Kook vir 5 min of totdat Maizena gaar is. Bottel warm.
Nota:
Ek het nie die vars pynappel eenkant gekook en die water weggegooi nie, omdat die kookproses die ensiem vernietig wat veroorsaak dat vars pynappel jellie nie laat stol nie. Ook omdat ek nie gelatine gebruik nie.

GEMENGDE SITRUSVRUGTE KONFYT
Sny 16 sitrus vrugte soos lemoen, naartjies, suurlemoene, lemmetjies in skywe . Gooi water oor sodat die skywe onder water is. Laat staan oornag . Dreineer die volgende dag en giet nuwe water oor en kook tot die skywe sag is. Neem een koppie skywe met bietjie water wat ook saam geskep word met een koppie suiker en meet dan so af,  1 koppie vrug op 1 koppie suiker.
Laat staan so tien min dat suiker smelt.
Bring tot kookpunt en verlaag dan die hitte en prut stadig tot stroop taai word. Bottel warm.
Resep geplaas deur Leandri Potgieter
Foto: Leandri Potgieter

STRAWBERRY BARS
Recipe posted by Kay-Lyn Julie Oelofse
Photo: Kay-Lyn Julie Oelofse
FOOD LOVERS RECIPES
1 cup old-fashioned rolled oats (gluten free if needed)
¾ cup white whole wheat flour (or substitute all-purpose flour or 1:1 baking flour to make gluten free)
⅓ cup light brown sugar
¼ teaspoon ground ginger
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (about 10 ounces), divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided
GLAZE, optional
½ cup powdered sugar, sifted
½ teaspoon pure vanilla extract
1 tablespoon milk (any kind you like)

Place a rack in the center of your oven and preheat to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

VARS SARDIENTJIES IN DIE PAN
Maak sardines skoon en haal binnegoed en kiewe uit.
2 brand rissies gekap
1 eetlepel vars knoffel pap gedruk.
1 eetlepel vars gerasperde gemmer
50 ml vars suurlemoen sap
50 ml soya sous
1 eetlepel olyfolie

Meng bestanddele en marineer sardines vir 30 min.
Braai in medium warm pan in ‘n bietjie olyfolie.
Resep geplaas deur Willem Labuschagne
Foto: Willem Labuschagne

VARS SARDYNE OP DIE KOLE
Haal skubbe af en maak skoon(ingewande uit).
Sny vel – diagonale lyne.
Smelt botter en voeg fyngekapte knoffel, gemmer, brand rissie en pietersielie by.
Smeer bottermengsel binne en buite elke Sardyn.
Strooi sout, swartpeper en paprika oor.
Braai direk oor kole vir +- 2 tot 3 minute.
Resep geplaas deur Marlene Steyn Roux

BEEF AND LAMB CURRY
100 g beef cut up into blocks
2 lamb chops cut up into blocks
100 ml fresh cream
4 mushrooms, chopped
1 onion, chopped
1 heaped teaspoonful of curry powder
10 ml Worchester sauce
5 ml cornflour mix with a little water
5 ml crushed garlic
Morrocan spice
Mixed herbs spice
salt and pepper to taste
olive oil for frying

In a pot add the olive oil.
Add the onion and fry till golden and soft.
Add the beef and lamb and fry till the meat is sealed and brown on all sides.
Add the rest of the ingredients and let simmer for 20-25min on low heat.
After simmering remove from heat and set aside.
Recipe posted by Kristie Townsend
Photo: Kristie Townsend

HOME MADE BREAD ROLLS
Yeast:
25 ml active dried yeast
5 ml brown sugar
125 ml lukewarm water
In a small bowl add the active dried yeast and brown sugar.
Add the lukewarm water and cover and place in a dark place for 15 – 20 min.
After the active dried yeast have been set aside it will make a frothing effect.

Bread Rolls:
3 cups flour
100 ml fresh cream
pinch of salt
In a mixer add the flour and salt.
While mixing, add the yeast.
Mix well until the dough comes out from all sides.
Place in a preheated oven of 70º C and let rise for 30 min.
After it have risen, roll into balls and rise for another 30 min on 70º C.
After it have risen add the cream on top and place in the oven for 50 min. on 150º C.
After it have been in the oven it should be golden brown on top.
Recipe posted by Kristie Townsend
Photo: Kristie Townsend

SARDYNPASTEI
Resep geplaas deur Kiti Citi
FOOD LOVERS RECIPES
6-8 snye brood
margarien of botter
425 g blik sardyne in tamatiesous
1 ui, fyngerasper
37.5 ml suurlemoensap
30 ml gekapte pietersielie
2 eiers
500 ml melk
peper

Botter brood aan beide kante en pak helfte van die brood op bodem van oondvaste bak.
Druk sardyne met sous fyn en meng met uie, suurlemoen en pietersielie. Meng en smeer oor brood.
Klits eiers, melk, sout en peper. Pak bolaag met die res van die brood en giet die melk oor.
Bak 35 minute teen 180°C tot gestol.

PEPPERMINT CRISP TART WITH EXTRA LAYER
Extra Layer of Chocolate Mousse(Optional)
Crust:
2 cups flour
1/2 cup sugar
1/2 cup butter(I used margarine as we did not have butter)
1 egg
1 tsp baking powder
pinch of salt

Put the oven on 180 Degrees Celsius.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15min.
After it is golden brown set aside to cool down.

Filling:
250 ml cream
1 can of Caramel Treat
100 g Lindt Mint Intense slab crushed with a food processor

Add the cream to the mixing bowl.
Mix the cream with an electric mixer or mixer till whipped.
Add the caramel treat and cream together till well mixed.
Add the Lindt mint intense slab that is crushed.
Place in the tart dish on the base and set aside.

Chocolate Mousse Layer:
100 g 70% Dark Lindt Chocolate
250 ml cream

In a bowl add the cream.
Mix the cream till whipped.
Melt the lindt chocolate in the microwave for 1-1:30min mixing every 15sec till it is melted.
Fold the melted chocolate into the cream and place on the top layer of the peppermint crisp tart layer.

Topping:
250 ml cream
Leftover fine Lindt chocolate powder that is left after the Lindt chocolate blocks are removed from the food processor.
Kit Kat Mint Slab (only the mint side 4-6blocks) refined or crushed.
In a mixing bowl add the cream.
Mix with an electric mixer or mixer until the cream has a butter like texture.
Spread across over the peppermint filling.
Sprinkle some Lindt chocolate powder all over the cream till covered.
Sprinkle a little bit of the kit kat mint slab pieces as well.
Place in the fridge for 2-3 hours till set or overnight.
Serve with some coffee or tea or as a light dessert!
Recipe posted by Kristie Townsend
Photo: Kristie Townsend

BEESPOOTJIE EN SKAAPVLEIS BUNNY CHOW
Plaas beespootjies en skaap vleis, gemeng (soveel soos jy wil hê) in die stoompot en stoom so 25 minute saam met een opgekerfde ui.
Voeg nog ‘n gekapte ui en aartappelsby saam met:
chicken spice
peperkorrels
‘n kwart lepel kerrie (ek gebruik mild)
1 beef stock pot
Stoom weer so 15 minute.

Plaas oor in ‘n ander groot kastrol en voeg by:
1 pakkie knorr mild durban curry
1 pakkie knorr savoury mince
1 pakkie spagettie bolagnaise
ongeveer 125 ml room
15 ml suiker
borrie vir kleur

Prut vir ongeveer 5 minute. Dit moet souserig wees, anders voeg nog water by.
Vat kwart broodjie of half vir ons manne hol brood uit en skep mengsel in, sit die brood wat uit die korsie geskep is bo-op.
Resep geplaas deur Liza Botes
Foto: Liza Botes