CHRISTINE SE KERKVETKOEK
Resep: Christine Scheepers
Ek het ‘n resep wat al jare saam my kom, het altyd vir kerk gebak, hang af vir hoeveel mense jy wil bak, dan maak jy dit met meer bestanddele.
1 kg koekmeelblom
1 pakkie kitsgis
1 t sout
½ teelepel suiker
1 eier vir nog lekker smaak
1 koppie louwarm water,  gebruik water soos wat jy knie

As die deeg nie meer aan jou hande vasit nie en dis goed geknie, maak toe moet vadoek of groot linnedoek en sit dit op warm plek.
Wanneer uitgerys is, maak bolletjies.
Sodra olie warm is, vat die 1 ste een wat jy neergesit het en trek hom dat jy vier kant maak, nie te veel trek.
Sit in warm olie, bak albei kante mooi bruin en haal uit,
Ek kry omtrent 10 normale groote vetkoeke uit.

DENZY SE BILTONG ROOSTERBROODJIES

INGREDIENTS
2,5 kg Brown or White Breadflour
1Pkt Instant Yeast
4 tbs sugar
2 tb salt
2 cups Biltong flakes
1Litre (4cups) lukewarm water

METHOD/PREPARATION
Mix all the dry Ingredients and the water and knead to form a soft dough.Coverin plastic and leave in a hotspot for about 1hour to double in volume.Roll the dough into a long roll en cut small square breads.
Grill over slow coals and enjoy when fully baked

Recipe and photo: Denzel Koenana

MEYER SE BAR ONE SJOKOLADE GANACHE
200 g sjokolade, gekap
250 ml room
60 ml botter, in blokkies gesny
Ek het net n ekstra 100g Man Size Bar-One bygesit vir ekstra woema!
Yumm

Resep en foto: Meyer Combrinck

MARIETA SE ALL BRAN BESKUIT
500 g butter
1 ½ cups sugar
2 cups (500 ml) buttermilk
1 teaspoon lemon juice
1 large tablespoon marmalade or jam of choice
pinches of cinnamon, ginger and allspice or to taste
4 eggs
1 kg whole meal self-raising flour
2 teaspoons baking powder
1 teaspoon (5 ml) salt
6 cups (240 g) Kellogg’s All-Bran wheat flakes (can partially be replaced with any other cereal like Special K, muesli, etc.)
1 cup (250 ml) raisins or sultanas
1 cup (250 ml) sunflower seeds
1 cup linseed
1 ¼ cup (100 g) uncooked oats
1 cup chopped nuts (pecan/almonds/cashews or mixture)
Mix the dry ingredients in a big enough bowl and place aside. Melt the butter with the marmalade and spices in a separate bowl in the microwave and allow to cool slightly. Beat the eggs with the buttermilk. Make a well in the middle of the dry ingredients, add the butter and egg-buttermilk mixture to the dry ingredients. Mix until all flour has been incorporated. The dough will be moist and sticky. Spread the dough into rusk trays and pre cut (I have a rusk cutter that fits the trays). Bake the rusk in a preheated oven at 180ºC until golden brown, about 30 mins.
Cut the rusks, place the pieces on oven racks and dry out in a low heated oven at 80ºC for about 6 hrs.
Recipe and photo: Marieta Matthews

DUIFIE SE MELKKOS
1 liter melk
1 kp koekmeel
1 eier
1 teel. bakpoeier
Sout

Begin die melk te kook.
Meng droe bestanddele en voeg die eier by.
Klits met ‘n groot vurk vinnig dat dit klonkies maak.
As die melk kook,  stel plaat af, voeg meelmengsel by.
Roer goed en laat stadig prut tot dik.
Bedien met klontjies botter en kaneel suiker
Resep en foto: Duifie Miller

SAVOURY MINCE WITH SOFT POLENTA

Ingredients
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g beef mince
1 large carrot, peeled, finely chopped
2 tablespoons tomato paste
3 x 400g cans crushed tomatoes
Polenta
2 cups milk
3/4 cup instant polenta
20g butter
1/3 cup grated parmesan cheese
1/4 cup basil leaves, to serve

Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Step 2
Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.
Step 3
Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.
Step 4
Meanwhile, bring milk and 2 cups of cold water to the boil in a large saucepan over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 4 to 5 minutes or until thick. Remove from heat. Stir in butter and 1/4 cup of parmesan.
Step 5
Spoon polenta onto plates. Top with the savoury mince. Sprinkle with remaining parmesan and basil. Serve.

Source: taste

NO FUSS EASY BREAD DOUGH TO KEEP IN THE FRIDGE

You can keep this mix in the fridge for up to 7 days and the longer it stands the more prominent the yeast taste will come into play. Mix in cheese, slightly cooked bacon, or raisons before putting it into your bread baking pan and allow to rise.
It’s best to use one plastic bowl and not glass or a tin, and that’s all you need. There’s no dishes after mixing this.
7 Cups Cake Flour  (900 grams)
1,5 tablespoon instant dry yeast (15 grams)
1 tablespoon salt (10 grams)
3 cups lukewarm water (680 grams)
4 Table spoons sugar (40 grams) 

Add all the ingredients in a plastic bowl and stir with a spoon to mix then use a hand beater to make sure all ingredients are mixed properly.
Now split the dough into two separate bowls because this mix is enough for 3 breads and when it rise it needs space. Cover with Glad wrap. Even split it into 3 containers.
Allow the mix to stand for two hours at room temperature in a nice warm spot in your kitchen. The dough will rice to double or more in volume during this time.
This mix can now be stored in the fridge until you need to bake your bread.
When you want to bake your bread, remove from the fridge and let it stand, until room temperature (about 1 hour ).
Preheat your oven to Gas setting 7 or 220 degrees Celsius.
Grease a baking tin of your choice.
Sprinkle some flour on a prep surface and take out the amount of dough needed. At this point you would add your choice of additional ingredients such as, Bacon ( slightly cooked, Cheese , Finely chopped Olives , Green or red Pepper ( slightly cooked ) put flour on your hands and make a long roll or round ball, depending on what baking tin you using, and drop the dough in the pan. Don’t stress about getting it perfect because it will rise and fill the tin properly.
Sprinkle some flour on the top to prevent the dough from drying out.
Leave in a hot place in your kitchen and let it rise. Once it doubled in volume bake it for  30 min until golden brown. When you remove it from the oven turn it out onto a wire rack to cool down and wrap in glad wrap until ready to use.
The crust of the bread will be very hard when you remove it from the oven but once wrapped it will become soft and easy to slice.
Just some tips:
I serve the bread with home made butter and home made Jam. It’s very tastful to use as an open sandwich with different fillings such as Scrambled Eggs or Savorymince or just cheese and tomato.
Please give us feedback from your experience and I am open to suggestions and new ideas. Interaction makes our efforts more rewarding and the very essence which makes this site Blog unique.
Bon Appétit

Recipe and photo: Johan De V Swanepoel

HEALTHY BROCCOLI SOUP

The soup recipe comes from the Vitamix recipe book but the ingredients can also be cooked and then blended till fine.

Ingredients
480ml full fat milk
100g cheddar cheese
390g broccoli – steamed
1 teaspoon diced onion
1/2 chicken or vegetable bouillon cube (optional)

Directions
– Place all ingredients into the Vitamix container in the order listed and secure lid.
– Select Variable 1 & turn machine on and slowly increase speed to Variable 10, then to High.
– Blend for 5-6 minutes or until heavy steam escapes from the vented lid.
Serve over additional steamed broccoli pieces. (optional)

Recipe and photo: Nicolette Fick

TASTY BUNNY CHOW
• 1 kg lamb pieces
• Little oil to cover base of pot
• 2 large cinnamon sticks
• 1 tsp fennel seeds
• 1 bay leaf
• 6 green cardamoms
• 4 cloves
• A sprig of curry leaves
• 1 tsp crushed green chillies
• 1 large onion, finely diced
• ½ tsp turmeric
• 2 tbles crushed ginger and garlic mix
• 1 tbles vinegar (your choice on type) I normally use white vinegar
• 2 tsp sugar
• 3 level tsp medium chilli powder
• 2 tsp dhania-jeeru powder
• 1 tsp garam masala
• 2 tomatoes, blended
• 5 small to medium potatoes, quartered
• chopped fresh coriander
• salt to taste

1. Heat oil in pot.
2. Add cinnamon, cardamom, cloves, bay leaf and fennel
3. Stir
4. Add curry leaves, chillies, onion, turmeric, ginger and garlic
5. Braise for 3-4 minutes
6. Add garam masala and spices to pot. Then vinegar and sugar. mix well
7. Add the meat and salt
8. Mix until the meat is coated with masala
9. Cover saucepan and cook/braise on moderate heat for a few minutes.
10. Stir from time to time until meat is well braised. Add potatoes.
11. Add water when ever needed-don’t let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
12. When potatoes are cooked, stir and add coriander
13. Serve with salad
To assemble the bunny
1. Hollow out the inner, keep intact.Scoop meat, potato or sugar beans to your delight– garnish with more greens.Seal the bunny with the bread retrieved. Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings, for the brave guys… Fiery hot fresh chilli and dashings of Tabasco sauce …

Source:  Nicolette Fick

ERMA SE OORSKIET RYSBOLLETJIES

Just now
More almal. Vanoggend besluit ek om van my oorskietrys bolletjies te maak. Dit is heerlik en so eenvoudig om te maak. Jy kan regtig speel met variasies. My man hou nie van speserye nie daarom beperk ek dit tot die minimum. Ek kook gewoonlik my rys in vleissous dus het dit nie regtig enige ander speserye nodig nie.
Resep
Gaar oorskiet rys – verkieslik oornag in yskas gebere
Halwe ui fyn gekap
Handvol kaas van jou keuse
Meel
Eier
Broodkrummels
Olie vir diep braai
Metode
Meng alles baie goed saam en vorm bolletjies. Plaas terug in yskas vir so +- 20 min.
Rol bolletjies eers in meel dan eier en laaste die krummels.
Plaas terug in yskas terwyl jy gou jou kombuis opruim en ‘n lekker koppie tee of koffie drink.
Verhit die olie tot goed warm
Haal bolletjies uit en doop in die warm olie. Braai tot goudbruin.
Dit is heerlik vinnig en vrek maklik om te maak.