PRISCILLAs ROAST CHICKEN

1 whole chicken, flattened
2 tblsp plain yoghurt
1/2 tsp each of jeera n dhania powder
1/4 tsp each of garlic n mustard powder
1 tblsp chilli powder
1/4 tsp mixed herbs
1 tsp ginger n garlic paste
1 tsp salt

Marinade chicken with above ingredients and leave in fridge for few hours. Roast in over for about a hour n half n let skin brown..Bast chicken every 10 to 15 min intervals.

Recipe and photo:  Priscilla Govender
2nd photo”  Gideon Louw

ELBIE SE KOLWYNTJIES MET GEKOOKTE VERSIERSEL
72 cupcakes
500 ml suiker
375 ml water
8 eiers geskei
170 ml kookolie
10 ml vanilla
850 ml koekmeel
40 ml bakpoeier
2.5 ml sout

Klits die suiker, water en eiergele baie goed tot lig en skuimerig.
Klits die Kookolie en vanilla by.
Meng die meel, bakpoeier en sout in.
Klits die eierwitte styf en vou in.

Skep in die kolwyntjiepapiertjies en bak 15 minute by 180ºC.
Laat heeltemal afkoel.

VERSIERSEL:   Ek het die versiersel 3 x gemaak vir 72 koekies!
meng 250 ml melk
90 ml koekmeel
150 ml suiker tot baie glad.
Verhit tot dik en gaar terwyl jy die heeltyd roer.
Laat HEELTEMAL koud word.
Klop 250 g wit margarien tot baie lig.
Klop die afgekoelde melkmengsel bietjies gewys by.
Klits baie goed en versier die koekies
Resep en foto:  Elbie van den Berg

JANIE SE 5 MINUTE NUTELLA KOLWYNTJIES

Lewer 12 kolwyntjies
1 houer Nutella (350g)
1 kop koekmeel (250ml)
3 eiers
Meng als saam en skep in gesmeerde kolwyntjiepan. Bak vir 20-25min in 180 grade oond.
Voordat jy die Nutella-bottel uitgelek het, is die kolwyntjies reg!!

Foto en resep:  Janie du Plessis

JILL-NITAS HOMEMADE CHOUX DESSERT

Pastry cream:
2 cups of milk
2 egg yolk
2 table spoons maizena
2 tablespoon flour
1 cup of sugar

Boil milk, take off heat, add little hot milk to the other ingredients and mix well.
Pour into hot milk and return to heat until nice and firm and stirring continuously.
Note at the end I add a small bit of rum.
Put in fridge until needed.

Choux:
2 cups of water
2 cups flour
4 egss
60 grams butter

Boil water with butter and pinch of salt.
Take off heat throw in flour and mix well then return to heat mixing until it form a ball.
Wait 5 minutes and add beaten eggs.
You can mix with a hand blender.
Use soup spoon or piping bag to form your Choux.
Bake 180°C until nicely brown.

At the bottom I have puff pastry cut in a circle.
When baking put a cake-tin on top so it doesn’t puff.
Fill your Choux with pastry cream and after you can put the caramel on top.
the centre of the cake I put a layer of pastry cream and then cream on top.
I also use the caramel to stick the Choux to the puff pastry around the cake.

Recipe and photo:  Jill-nita Wenger

FIVE FANTASTIC BABY FOOD RECIPES
Below are five of her recipes, all of them suitable for children from six months old.

Chicken purée with carrots and apple
1/2tbsp. olive oil
1/2 small onion, peeled and chopped
350g carrots, peeled and sliced
250ml unsalted chicken stock or use water with a bay leaf
1 chicken breast (approx. 125g)
1 small apple, cored, peeled and chopped

Method
Heat the olive oil in a saucepan and sauté the onion till softened. Add the sliced carrots, pour over the chicken stock or water and bay leaf and bring to the boil. Reduce the heat, then cover and cook for 10 minutes.
Cut the chicken into pieces and add to the carrots, together with the chopped apple, and continue to cook for 10 minutes. Remove the bay leaf if necessary. Purée in a blender. Freeze the remainder in individual portions.

Beef and sweet potato
20g butter
1 leek, washed and sliced (approx. 150g)
125g braising steak, cut into cubes
1 tablespoon flour
100g button mushrooms, sliced
275g sweet potato, peeled and chopped
250ml chicken stock
Juice of 1 orange (about 120 ml)
Method
Melt the butter in a flameproof casserole and sauté the leek for about 4 minutes until softened. Roll the meat in the flour; add to the leek and sauté until browned. Add the mushrooms and sauté for 1 minute. Add the sweet potato, stock and orange juice. Bring to the boil and transfer to an oven preheated to 180°C for 1½ hours or until the meat is tender. Blend to the desired consistency using as much of the cooking liquid as necessary.

Leek, sweet potato and cauliflower purée
12g unsalted butter
25g leek, washed and sliced
Half a small sweet potato cut into chunks (150g peeled weight)
250ml boiling water
75g cauliflower cut into florets
30g grated cheddar cheese
Method
Heat the butter in a pan and add the leek. Sauté gently for about 3 minutes until softened. Add the sweet potato, pour over the boiling water and cook for 5 minutes. Add the cauliflower, cover and continue to cook for 5 minutes. Blend the vegetables in a blender, together with the grated cheese.

Peach, apple and strawberry purée
1 apple, peeled, cored and chopped
2tbsp. apple juice or water
115g ripe strawberries, hulled
1 ripe peach, skinned, stoned and sliced
1tbsp. baby rice
Method
Put the chopped apple into a saucepan with 2tbsp. water or apple juice. Cover and simmer for 5 minutes. Add the strawberries and peaches and cook for 2 to 3 minutes. Blend until smooth and stir in the baby rice.

Apple and plum with berries
2 sweet eating apples (e.g. Pink Lady)
2 ripe plums, skinned, stoned and diced
55g blueberries
2tbsp. water or pure apple juice
Method
Put the apples, plums and blueberries in a saucepan with the water or juice. Heat until bubbling, reduce the heat and simmer for 7 to 8 minutes until really tender, adding a spoonful more water or juice if necessary. Blend the fruit to a purée in a food processor, or place in a bowl and use a hand blender. Freeze in individual portions.

THERESE SE SPINASIETERT

Maak jou spinasie gaar.
Gooi dan een houertjie room en een pakkie three cheeses pasta sous by (die droë pakkie) die spinasie.
Vat puff pastry en sit dit in ñ tertpan vir ñ kors.
Steek liggies met vurk, bak blind.
Haal kors uit oond en smeer met gemelte botter of bak margerien.
Sit spinasie met room en pasta sous poeier in die tert kors.
Strooi met gerasperde kaas en bak teen 180 grade vir 25 min.

Lekker as bykos, klein ete of voorgereg.

Resep:  Therese Potgieter Van Rooyen

GUINNESS AND CHEDDAR MEATLOAF

serves 8

For the Glaze
3/4 cup (6 ounces) stout beer, such as Guinness extra stout
1/2 cup plus 2 Tablespoons packed light brown sugar
2 Tablespoons honey

For the Meatloaf
2 Tablespoons Canola oil
2 medium yellow onions, finely diced
2 large garlic cloves, minced
3/4 cup (6 ounces) stout beer, such as Guinness extra stout
4 ounces quality white bread (about 2 slices of white bread), roughly torn
1/2 cup whole milk
1 pound ground beef
1 pound ground lamb
2 extra large eggs
3 ounces aged white Cheddar cheese, grated
1/2 (.75 ounce) package of dried Porcini mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 Tablespoon Worcestershire sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces sliced bacon, about 12 strips

For the Glaze
In a medium saucepan, bring the stout, brown sugar and honey to a boil. Reduce the heat to medium and cook until reduced by half, stirring occasionally. Remove from the heat and allow the mixture to cool; set half the mixture aside. Reserve remaining glaze for another use.

For the Meatloaf
Preheat the oven to 350° F.
In a large skillet, heat the oil over medium heat. Add the onion and saute until softened and just beginning to brown, about 6-8 minutes. Add the garlic and saute for 1 minute. Add the stout and simmer briskly until almost dry, about 4-5 minutes. Transfer to a large bowl and let cool until just warm.
In a small bowl, reconstitute the dried mushrooms by covering them with boiling water; allow to soak for 8-10 minutes, stirring occasionally. Drain the mushrooms and finely chop.
In a shallow dish, soak the bread in the milk, tossing once, until soggy but not falling apart, about 5-7 minutes; set aside.
In the bowl of a food processor, add beef, lamb, and soaked bread and process until well-combined, about 10 (1-second) pulses. Transfer meat mixture to bowl with cooled onions. Add eggs, cheese, mushrooms, parsley, Worcestershire, salt and pepper; mix with hands until thoroughly combined.
Line a large rimmed baking sheet with aluminum foil, then a sheet of parchment paper. Transfer the meat mixture to the sheet and form into a 9×5-inch rectangular loaf. Drape the meatloaf with slightly overlapping strips of bacon, tucking the ends under the loaf. Brush the top of the meatloaf with half of the glaze.
Bake until an instant read thermometer registers 160° F in the center of the meatloaf, about 45-50 minutes.
Remove the meatloaf from the oven. Place the oven rack 6 inches from the broiler element and preheat the broiler. Brush the remaining glaze over the meatloaf and broil until the bacon is browned and crisped, about 2-3 minutes, checking and rotating to make sure the glaze doesn’t scorch. Using two large spatulas, carefully transfer the meatloaf to a cutting board and allow to rest for 10-15 minutes. Cut into 3/4 to 1-inch thick slices. Enjoy!

Source: finecooking
Photo: thegalleygourmet

DALENE SE VINNIGE HEERLIKE MELKTERT

1 Liter melk
1 blik kondensmelk.
2 eiers geskei
3 eetl maizena
1 eelt vlapoeier
2 eetl botter
1 teel vanielje
1 pak tennisbeskuitjies
Kaneelsuiker

Metode

Verhit melk en kondensmelk saam.
Meng eiergele, maizena, vlapoeier met bietjie water.
Roer by melkmengsel en kook tot dit dik word.
Roer aanhoudend sodat dit nie brand nie (kondensmelk brand maklik)
Klits eierwitte tot styf en roer by melkmengsel in.
Roer botter en vanieljegeursel in.
Pak tennisbeskuitjies in bak en giet melktermengsel oor.
Strooi kaneelsuiker oor en laat afkoel.

Resep:  Amanda Struwig (se sus)

“HOT DOG” TOEGEDRAAI IN MAALVLEIS EN SPEK
+/-4 worsbroodjies (rolletjies met rooiworsie in)
1 kg maalvleis
1 ui gekap
50 ml tamatiesous
15 ml aangemaakte mosterd
30 ml worcestersous
125 ml vars broodkrummels
1 eier
10 ml knoffel
Sout en vars gemaalde swart peper
125 g Repies spek Meng al die bestanddele, behalwe die spek saam.
Deel mengsel in 4 gelyke dele en rol elke deel groot genoeg uit om ‘n worsbroodjie te kan toemaak
Plaas die worsbroodjie binne in en rol toe.
Druk oral saggies stewig vas.
Draai of vleg die repies spek om die broodjies en plaas in gesmeerde panne. Bak by 180 °C vir 45 min. Bedien warm of koud met groente of slaai.

Resep:  Vleibroodjie net aangepas – A Struwig

PETRE SE GROENVYE KONFYT
(Ek kook net 1kg op n slag)

Sny klein kruisies aan die onderkant van die vye, en plaas in ’n kalkoplossing (25 ml gebluste kalk per 5 liter water) en week vir 24 uur.
Roer gereeld terwyl die vye daarin week.
Spoel die vye deeglik af.
Verhit water in ’n groot kastrol tot by kookpunt en gooi ’n bietjie sout by.
Plaas die vye een vir een in die kokende water en maak seker dat die water nie ophou kook nie, anders word die vye pap.
Kook die vye vir 10 minute.

STROOP
Weeg die vrugte en vir elke 1 kg vye gebruik jy 2,5 liter water en 1,5 kg suiker wat daarin opgelos is.
Verhit die water en gooi die suiker stadig by terwyl jy aanhoudend roer totdat al die suiker opgelos is.
Dit is belangrik dat die water nie moet kook voordat al die suiker opgelos is nie.
Gooi 25 ml suurlemoensap en 4 groterige stukke vars gemmer, 3 stukkies kaneelstokke en 8 heel naeltjies by die stroop en kook 10 minute lank.
Plaas die vye geleidelik daarin en kook totdat die stroop begin dik en die vye deurskynend word. 2 tot 2 1/2 ure ..
Pak die vye in skoon flesse, gooi die warm stroop oor en verseël dadelik.
Maak ekstra stroop … Die vye suig redelik baie stroop op …

Wenk:  Petré van Jaarsveld