JACQUELINE SE HOT CHILI CHOCOLATE

Ek gebruik ‘n slab donker sjokolade. Ek’s mal oor die chili sjokolade. Neem ‘n blokkie, plaas dit in ‘n beker melk en pop in die mikrogolf totdat die melk lekker warm is. Meng goed deur met ‘n lepel. Dis heerlik op ‘n koue aand.
Bron:  Jacqueline Butt Du Preez

CHOCOLATE AND TURKISH DELIGHT CAKE
Hierdie is ‘n baie besonderse koek. Dis ‘n Turkse koek waarvan ek die resep in ‘n tydskrif gekry het. Dit bevat Halva wat ‘n bestanddeel is waarvan baie middel oosterse koeke en lekkernye gemaak word. Soos bv. Nougat. Ek het dit in n winkel gekry wat Arabiese en Lebanese kosse verkoop. Dit kom voor in verskeie geure soos vanilla,lemon, pistacious. Die een kry die sjokolade een.
Agterna kry hy skoon brandewyn oor maar ek het hom ook gemaak en in plaas van die brandewyn het ek sterk rooibos tee en lemoensap oorgegooi wat vir my lekkerder was.
Baie maklik om te maak en heerlik.

CHOCOLATE AND TURKISH DELIGHT CAKE
6 eggwhites
1 cup (220 g) caster sugar
1 cup (125 g) almond meal
500 g chocolate halva, chopped (see note)
150 g pitted dates, chopped
Grated zest of 2 oranges
120 g dark chocolate, finely chopped
¼ cup (60 ml) brandy
2 tablespoons edible dried rose petals
2 tablespoons slivered pistachios
2 tablespoons pomegranate seeds (optional)
Small mint sprigs, to serve
Chocolate glaze:
100 ml pure (thin) cream
150 g dark chocolate, roughly chopped

Preheat the oven to 170°C. Grease and line a 24cm springform cake pan with baking paper.
Beat eggwhites with electric beaters until stiff peaks form. Gradually add sugar, beating constantly, then beat for 5 minutes or until thick and glossy.
Fold in almond meal, halva, dates, zest and chocolate until just combined. Spoon mixture into the cake pan, then bake for 1 hour 20 minutes or until dry and firm to the touch (the cake will still be moist in the centre when tested with a skewer).
While hot, poke several holes in the top of the cake with a skewer. Pour brandy over cake, then cool completely in the pan.
Meanwhile, for the glaze, place cream and chocolate in a pan over low heat, stirring until smooth. Remove from heat and stand for 30 minutes or until a thick pouring consistency.
Remove the cooled cake from the pan, transfer to a platter and pour over the chocolate glaze, allowing it to drip down the sides. Decorate with rose petals, nuts, pomegranate seeds (if using) and mint.

PHOTO: Hettie Bezuidenhout

NANS SE SUURSOUS VIR BROODSLAAI

25 ml botter of margarine
2 eiers
150 ml suiker
1 ml sout
Knypie peper
150 ml asyn

Druk botter effens fyn in ‘n kleinerige pan. Voeg eiers by en klop botter en eiers met ‘n vurk tot taamlik gemeng. Voeg suiker, sout en peper by en meng. Voeg asyn by,plaas op stoof en roer aanhoudend oor matige hitte tot dik en gaar. Lewer sowat 300 ml sous.

Resep geplaas deur Hettie Theunissen

VANILLA OR ROOIBOS ICE CREAM

15 mins
Vanilla or Rooibos Ice Cream
Serves: 8 from Kenwood Recipe Book
Prep Time: 25 minutes (not including cooling)
• 2 cups milk
• 2 cups cream
• 5 egg yolks
• 1 cup sugar
• 2 vanilla pods scraped- use both the seeds and the pods
• 1 pinch kosher salt
To change the vanilla ice to rooibos – leave out vanilla pods and add ½ teaspoon of Rooibos tea powder.
1. Combine all ingredients in a saucepan and beat lightly to combine.
2. Over medium heat, stir occasionally and bring to a simmer for approximately 2 minutes or until the mixture coats the back of a wooden spoon.
3. Remove the saucepan from the heat, strain into a bowl and cool.
4. Fit the ice cream bowl attachment* to the machine, add the cooled ingredients and churn until desired consistency.
*Ice cream bowl attachment needs to be placed in the freezer overnight

Nicolette Fick

DENZY’S CURRY CRAYFISH POTJIE

crayfish or crayfish tails (own amount)
chicken breast fillet, cut in cubes
3 onions, diced
3 tomatoes, diced
1 green pepper, diced
minced garlic and ginger
tomato paste
curry powder
Jeera
coriander seeds
1 cup fish stock
fresh coriander
6 OR 8 potatoes, peeled and cut
fresh cream
salt and pepper for taste

Heat oil in a large potjie, pot size of your choice. Add diced onions, tomatoes, tomato paste, greenpepper, minced garlic and ginger, jeera, coriander seeds and curry powder. Stir together and left to simmer with the lid on for about 10 minutes. Add chicken breast pieces, crayfish and potatoes and half cup of fish stock. Left to cook with lid on for about 20 minutes. Add cream and fresh coriander, salt and pepper for taste and little fish stock if needed. Cook now for another 10 to 15 minutes. Left to cool and enjoy!!!

Photo: Denzel Koenana

GARLIC PARM STUFFED MUSHROOMS
15 mushrooms
1 tablespoon Canola oil
2 tablespoons chopped garlic
½ tablespoon salt and ground black pepper
226 g softened cream cheese
¼ cup Italian breadcrumbs
½ cup Parmesan cheese, divided
2 tablespoons chopped parsley
salt and ground black pepper
chopped parsley, to garnish

Preheat oven to 180°C.
Cut stems off each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
Heat oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the Parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes.
Garnish with a sprinkle of parsley, then serve!

Photo: Nicolette Fick and Elize de Kock
Recipe posted by Nicolette Fick

MINETTE SE PASTEITJIEDEEG

Ewe hoeveelheid botter en meel. Bv, 1kg meel en 1kg botter.
Jy kan sout byvoeg soos verlang.
Vryf saam gooi bietjie water by tot solide deeg vorm en plaas in yskas vir minstens ‘n uur.
Moenie te veel daarmee werk. (knie en so)

Minette Mirie Vd Westhuizen

DENVER SE PAMPOENBREDIE

1 koppie water
4 naeltjies
3 all spice korrels
2 gekapte uie
3 eetlepels kook Olie
4 stukke pypkaneel
1 teelepel fyn knoffel
1 teelepel fyn vars gemmer
sowat 1kg lams vleis

2kg boerpamoen
3 eetlepels botter
2 eetlepels bruinsuiker
sout en peper na smaak

Kook die ui, all sprice, naeltjies en water saam, tot die water verdwyn.
Gooi nou die olie by, en maak uie bruin.
Sit nou die vleis, kaneel, gemmer en knoffel by en stowe tot net net gaar.
Sit nou die pampoen stukke in en sorg dat die pampoen en vleis gemeng is.
Sit die deksel op die pot en kook sag. Moenie karring aan die pot, die pampoen moet heel bly.
Sit nou laaste die bruinsuiker, sout en peper en botter.
Chilli vlokkies of gekapte heel droe chillies in is ook lekker.

Resep: Denver Petersen (se oorlede suster)
foto: recipeshubs

DENVER SE PASTA EN SARDIENSLAAI

1 pakkie gekookte pasta
1 blikkie sterk sardines
1 gekapte ui
1 gekapte greenpepper

Sous:
250 ml tamatie sous
125 ml bruin asyn
125 ml olie
200 ml suiker
25 ml mild kerrie poeier
knypie chillie poeier
Sout en vars gemaalde swart peper
Maak al die sous bestandele aan in n mengbak.
Gooi een gekapte ui en gekapte greenpepper by.

Haal die graadjies uit die sardines en gooi by die met sy eie sous en al by die ander sous.
Gooi nou een hele pakkie gekookte pasta by die sous.
Roer deur en roer elke halfuur terwyl dit afkoel.

Resep en foto: Denver Petersen

IDEAS FOR “NOT SO ORDINARY” CHICKEN SCHNITZEL

Wikkie Tap: Maizena and Tuc biscuits or Cream crackers instead of crumbs. Break biscuits into crumbs and mix with maizena, dip in egg then crumb mixture and fry.

Heather Botes: I have used a mixture of mayonnaise and mustard instead of egg. The breadcrumbs stick to this even better than egg and the chicken has an extra bit of flavour. You can try Mayo and curry powder too for something different.