DENVER SE STOWEPATAT MET KLAPPER

Ek maak weer een waar mens patat stoof, met botter, twee stukke pypkaneel, vier kardamom peule en bruinsuiker.
Sodra dit sag is, roer een koppie droe klapper by.
Ek bedien dit saam kos, of vla oor vir nagereg.

Resep: Denver Petersen

CINDY SE GEBAKTE GEMMERPATATS
Resep: Cindy Mossop
FOOD LOVERS RECIPES

1 kg patats
sout na smaak
pakkie gemmerkoekies
klontjies botter
1 koppie bruinsuiker

Kook die patats half gaar in water met bietjie sout.
Skep die patats in ‘n gesmeerde lang tertbak.
Druk die gemmerkoekies fyn. (grof)
Strooi die koekiekrummels oor die patats.
Sit genoeg klontjies botter oor.
Sprinkel die bruinsuiker oor die patats.
Bedek met tinfoelie.
Bak half uur op 180 ºC.
Verwyder foelie en bak 10 min tot goudbruin.

MEAT TENDERISING TIPS

Caroline Breet:
Garlic, lemon juice, olive oil and rosemary make like a marinate and let the chops rest in the marinate for atleast 2 hours, then you can braai, but spices on while you braai or you can still put the marinate on the meat while you braai dont forget the salt

Wen Dee:
Yogurt and Spices to Marinate and tenderise..ek sit summa chicken spice ook in.

Rena Fletcher:
Mix a 1/2 cup of tomato sauce, 1/4 cup of worcester sauce, 1 can of beer, 1/4 cup of honey, 1 teaspoon of mustard, 1/2 cup of chutney, boil everything together, let it cool and marinade meat in it

MARIE SE GROWWE BESKUIT

1,5 kg bruismeel
300 g all bran flokkies, effe fyn gedruk
10 ml bakpoeier
5 ml sout
500 ml suiker
400 ml sagte botter of margarine
2 eiers, geklits
500 ml karringmelk
300 ml kookolie
1 koppie sonneblom pitte

Stoof op 180ºC vir 40 minute.

Sif bruismeel, bakpoeier en sout saam in groot skottel.
Voeg suiker en all bran vlokkies by en meng.
Meng en klits alle nat bestanddele saam, meng goed met droë bestanddele en knie verder goed tot ‘n ferm deeg. Bak en droog uit. 40 minute op 180ºC.

Resep en Foto: Marie Rheeder Troskie

LEFTOVER HOT CROSS BUN PUDDING

Remove most of the crusts. Generously butter your bread and cut into squares.
Butter a heatproof dish and drop half of your bread pieces into the dish.
Add fruit of your choice – I added peaches into this one, but I have also been known to add a can of drained fruit salad, chocolate chips or berries. It all depends on what you feel like on the day and what you have in the pantry.
Sprinkle with sugar – again, be generous – this is a dessert.
I felt like cinnamon sugar today because I was using the Hot Cross Buns, but you can use white or brown or vanilla sugar if that is what you like.
Now drop the other half of the bread pieces to cover the fruity bits. Sprinkle some more sugar.
I decided that 6 eggs would do the trick, so I separated 4 eggs , keeping the whites separate and added the other 2 eggs to the 4 separated yolks.
Then I added enough milk to the eggs to cover the bread – I think it was about 2 cups or so.
Pour over the bread and then drop little bits of butter all over the place.
I covered it with Happy Plastic (Glad) and then I let it stand for a few hours.
This allows the bread to properly soak up the milk and just makes a nicer pudding – That’s what I think.
About an hour before dinner I baked it at 180 Degrees Celsius for about 45 minutes to an hour or until it is golden brown and cooked through.
Whip the egg whites until stiff and add Castor Sugar to taste.
Because I had peaches in this pudding, I covered the top with Peach Jam before covering it with the whipped egg whites.
Of course if you used berries I would go with strawberry or berry jam and with chocolate chips you can use anything you like.
Now put the pudding back in the oven and allow the egg whites to brown.
Remove and serve with custard or cream.
Remember that your pudding will “collapse” a little bit, so don’t panic when that happens – it is supposed to.

Recipe and photo: Annatjie Heydenrich

HAM CHEESE AND FETA OMELETTE

I cut my ham into blocks and grate the cheese.
I use two eggs, parsley and little milk and mix it in a bowl and mix.
I use a small non stick pan.
I put the eggs in the pan, add some cheese to the runny egg so the cheese taste is all over not just on the inside,
I let it cook for a bout 8 mins on low with a lid covering the pan,
add the rest of my cheese and ham and feta to the middle of the omlette, leave again for 5 mins,
fold over, leave for another 5 mins or until brownish.

Recipe and photo: Candice Ellen Cilliers

STRIKDASSIES MET MINI SOETRISSIES, BROCCOLI EN WORSIES
500 g strikdassie pasta
knippie sout
120 gr italiaanse worsies of enige worsies van jou smaak (haal velletjies af)
3 eetl vars geperste knoffel
1 koppie geroosterde mini soetrissies, skyfies gesny en velletjie verwyder
½ teelepel vars gemaalde swartpeper
½ teelepel rooi rissievlokkies
1 kg broccoli blommetjies, sny in stukkies
½ koppie hoenderaftreksel
1 eetlepel olyfolie
1 koppie vars gerasperde Romano of Parmesan kaas
Kook pasta tot gaar maar nie pap nie
Dreineer en voeg pasta terug in kastrol.
Bedruip liggies met olyfolie, roer en sit deksel op.

Intussen, braai die worsies vir omtrent 5 min oor med hitte. Breek worsies met lepel terwyl jy dit braai.
Voeg knoffel, soetrissies, sout rissievlokkies en swartpeper by.
Prut vir nog so 2 minute en hou aan roer.
Verhoog hitte en voeg ½ kop aftreksel en pasta by.

Bedek en kook vir 2 minute.
Haal deksel af, roer terwyl dit nog kook om water weg te kook en broccoli gaar is.
Voeg broccolimengsel by kaas en pasta en meng liggies deur.
Drup nog so bietjie olyfolie bo-oor en bedien.

RANDREKKER MAALVLEISSOP

Ek maak my sop Groot’s kastrol
500 g maalvleis
baie groente:
wortel, rape, tamatie, uie, seldery
½ pak macaroni
½ pak spaghetti, klein stukkie gebreek
sout
2 teelepels bisto
1 pakkie bruin uie sop of enige pakkie sop
2 eetlepels meelblom, meng goed met sop

Dit is baie lekker, as dit te dik sop is, voeg nog water by.
Resep: Hannes Dempers

BANANA LOAF IN CONVECTION OVEN
3 ripe bananas
4 tablespoons margarine
1 teaspoon baking powder
1 teaspoon bicarbonate soda
2 cups flour
1 cup sugar
2 eggs
2 ml vanilla essence
pinch of salt

Cream margarine and sugar. Peel and mash bananas and add to margarine and sugar. Whisk eggs well and add. Dissolve bicarbonate soda in a qaurter cup water and add. Add vanilla essence too. Sift flour, salt, baking powder and add to egg mixture. Pour in loaf pan bake at 180°C for 1 hour and 10minutes in convection oven.
Recipe and photo: Karin Hurn

JANA SE VLAKOEK
250 g botter of margarien
375 ml suiker
4 eiers
2 teelepels vanilla geursel
Klits alles saam tot lig en romerig so 10 – 15 minute.
SIF SAAM:
3 koppies koekmeel
4 teelepels bakpoeier
1 koppie melk (sit so 30 sekondes in mikrogolfoond dat dit nie yskoud is nie)

Voeg die ½ van meelmengsel by eiermengsel terwyl menger loop.
Voeg melk by en klits verder.
Voeg res van meel by en klits net tot goed gemeng.
Moenie te veel klits na bakpoeier by is nie dit veroorsaak rysgate.
Spuit 2 x 23 cm ronde panne en verdeel deeg daarin.
Bak 25 – 28 minute by 180°C tot gaar. Keer uit op draadrak en laat afkoel.

Vir Vlakoek gaan jy net een laag gebruik. Koek vries goed so jy kan ander helfte vries of versier.
Ek bak soms een ronde koek en kolwyntjies met res van die deeg.

Wanneer koek heeltemal af gekoel het sny koek in helfte. Gebruik dik gare hiervoor.

VLAVULSEL
500 ml melk
1 koppie strooisuiker
80 ml vla
sout
Maak vla met bogenoemde bestanddele.
Wanneer vla gaar is klits 125 g margarien in vla. Klits tot alles gesmelt is.
Laat afkoel. Plaas helfte van deurgesnyde koek op mooi bord. Skep helfte van vla vulsel oor.
Plaas ander helfte van koek bo-op en skep res van vla oor. Laat bietjie aan kante afloop.
Krummel paar Tennisbeskuitjies bo-oor.
Ek het ook geroosterde klapper oor gestrooi.

Resep: – Jana Wege (beproef)