RUGBY BRAAI AND PEPPERMINT CRISP PUDDING CAKE
150 g coconut or Tennis biscuits, finely crushed
60 g butter, melted

ICE CREAM:
250 g caramel treat
1 tsp vanilla paste (see note)
500 ml whipping cream
2 Peppermint Crisp chocolate bars (60g each), roughly chopped

GANACHE DRIZZLE:
80 g dark chocolate (70%)
60 ml cream

Starting with the biscuit base, combine the biscuit crumbs and melted butter. Press the buttery crumbs firmly into a 20cm round spring-form cake tin.
Place the caramel and vanilla paste in a large mixing bowl. Whisk briefly to combine. Add the cream to the caramel and beat on a low speed until the cream starts to thicken. Increase the speed and whisk on high until the cream is lusciously thick.
Fold through half the peppermint crisp splinters and pour the ice cream over the base. Cover with foil and freeze overnight.

For the ganache, heat the chocolate and cream together in the microwave on high for about 40 seconds. Mix until smooth. Set aside to cool slightly.
Remove the ice cream from the freezer 10 minutes before serving. Drizzle with the ganache and scatter over the remaining peppermint crisp chocolate pieces.
Slice into wedges and serve.

Note:  Basically, vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder. It isn’t as thick as paste; it’s more the consistency of liquid glue. Most pastes contain invert sugar or corn syrup that acts as a binder
It matches vanilla extract in flavor, strength, and usage. There is no trick to using vanilla bean paste as an alternative to extract or whole beans. Measure for measure, it is the same. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract.I
1 teaspoon of extract = 1.5 teaspoons of essence.

Photo:  Lisinda Blaauw
Note:  Made small ones and a big one so easy and absolutely divine!

MARIAN SE 3 KAAS PASTAGEREG

Kook pasta
1 pakkie bacon
10 skyfies Ham opgesny
Room
3 cheese pakkie sous
Geel cheddar
Wit cheddar
Parmezan
Knoffel

Braai bacon en gooi ham by
Gooi houertjie room by en dan pakkie sous.
Meng en begin stadig kook.
Gooi dan knoffel in.
As sous dik is sit plaat af en rasper die kaas in.
Soveel soos jy daarvan hou.
Meng met pasta en skep in borde en sny rocket fyn en gooi oor

Resep en Foto:  Marian van Deventer

EDNA SE TUNARING MET BACON KIPS
Gebruik vier verskillende bakke.
Bak 1:  krummel die bacon kips fyn en meng met een eetlepel botter.
Bak 2: rasper 4 agurkies en meng met 250 ml maaskaas en bietjie aromat. (gegeurde maaskaas van jou keuse is lekkerder)
Bak 3: rasper 6 hardgekookte eiers fyn, meng met 2 eetlepels mayonnaise en bietjie aromat.
Bak 4: rasper 2 agurkies fyn asook ‘n kwart ui en meng met 2 blikke tuna, 1 eetlepel mayonaise en 1 eetlepel blatjang.

Vat ‘n ring en pak alles in lae.
Kwart van die bacon kips, maaskaasmengsel, bacon kips, eiermengsel, bacon kips, tunamengsel en laaste weer bacon kips.
Druk alles styf vas en los oornag in yskas.
REGTIG HEERLIK.

Resep:  Edna van Heerden
Foto’s: Rudi Basson, Yvette Dolphin en Benhet Nieuwenhuis

Nota Benhet: EK het hierdie resep gemaak, maar net in kleiner vorms geskep vir elke gas. WOW dit was nou heerlik!

LACY SE MOZZARELLA KAAS

Vandag het ek vir die eerste keer mozzarella kaas gemaak. Ek was so bietjie skrikkerig want dit het die vorige keer nie gewerk nie want die melk was nie “whole milk” nie. Vandag is ek bly om te se dat dit werk. Ek weet nie of dit goedkoper uit werk nie, maar dit is beslis lekker om te se ja nee ek kan dit maak as ek wil.

Hier is die resep van youtube. Ongelukkig is dit nie in afrikaans nie want ek het dit soveel jaar terug neer geskryf en nooit vertaal nie.

Measure 1 cup water and stir in 1 1/2 tsp citric acid.
Measure in another bowl a 1/4 cup water and stir in a 1/4 tsp liquid rennet and place to one side. Pour 8 cups whole milk / thick cream into a big enough pot.
Stir in the citric acid solution.
Set the pot over medium high heat and warm to 90 degrees Fahrenheit stirring gently.
Remove the pot from the heat and gently stir in the rennet solution for exactly 30 seconds.
Place the lid on the pot and leave it undisturbed for 10 minutes.
Cut the curds after ten minutes.
Make several parallel cuts vertically and then again horizontally.
Try and cut it about the same size.
Make sure your knife reaches the bottom of the pot.
Place the pot back onto the stove over medium heat and warm to 105 degrees Fahrenheit.
Stir slowly as the curds warm, but try not to break them up too much.
The curds will eventually clump together and seperate more completely from the yellow whey.
Remove the pan from the heat and continue stirring gently for another five minutes.

Place a strainer over a pot and strain the curds.
Use a slotted spoon and fold the curds over onto it self in the strainer.
Place the curds into a microwave safe bowl.
Fold the curds in on it self almost like make a bread dough ball.
Pour off the excess whey.
Place in the mixrowave for 10 seconds.
Use your slotted spoon and squeeze out more liquid. I did this twice, but you might have to repeat this until you are happy the whey has been drained.
Add 1 tsp cheese salt.
Now place back in the microwave for another 10 seconds to heat and soften again.
Stretch and fold over on it self.
Repeat until it does not stretch freely anymore.
Heat again for 10 seconds and repeat until it is glossy.
Shape into a ball. I poured cream over because that is what the recipe said I should do.
Photo:  Lacy Grey

ROMERIGE BABA AARTAPPELS MET SWEET CHILLI

Hier is ‘n heerlike vinnige resep vir aartappels. Die kombinasie van die chillie en room is net fantasties.

Neem so 500g pakkie klein aartappeltjies.
Kook net tot effens sag in water en sout.  Gooi water af.

Voeg ‘n houertjie room en so koppie sweet chillie sous by. (Hoeveelheid kan aangepas word na jou hoeveelheid aartappels en ook as jy meer souserigheid wil hê, voeg net meer by)
Laat nou verder prut tot aartappels lekker sag is en die sous lekker dik. (sonder die deksel)

Die sousie word bietjie dikker en heeerlik.

Resep:  Amanda Struwig
Foto:  Rina Kleinhans. – ek het gesnyde aartappels gebruik en bietjie knoffel en swart peper en sout bygesit na smaak.. regtig baie lekker

Foto: Benhet Nieuwenhuis

TANYA SE MILO BALLETJIES
250 g marie biscuits, fyn gemaak
1 blik kondensmelk
4 eetlepels milo
125 ml klpper
extra klapper vir versiering
Meng al die bestanddele in ‘n groot bak.
Voeg bietjie melk/water by as dit te droog is.
Gebruik ‘n teelepel om te skep en rol dit in ‘n balletjie.
Rol die balletjie in klapper.
Sit in die yskas vir so 30 minute

Resep en foto:  Tanya Wilken

NICCI SE CANNELONI
Canneloni
Filling:
500 gram mushrooms ( finely chopped )
2 × onions (chopped )
500gram x spinache (frozen)
Herbed cream cheese
Salt

Fry all of the above ingredients together
Drain the spinache mixer from there fluïde ( pour it in a strainer )
When all the fluides are drained, pour it back in the pan and add the tub of cream cheese
Now You make the Meat saus for lasagne
And The White saus
Spread some spinache Filling on the fresh lasagne sheets and roll it up
Continue to roll the sheets until pan is full. Put some Meat Filling on the bottem of the pan to avoid Canneloni to stick.
Top it with the Meat saus and finally top it with bechamelsaus (White saus)
Bake in the oven as You would Bake your lasagne.

Resep en foto: Nicci Abrahams

CHRISTE SE LEKKER FRIKKADELLE

500 g gemaalde maer beesvleis
1 klein ui, gerasper
1 eier, geklop
100 ml soya korrels in 100 ml kookwater om uit te swel
1 teelepel braaispeserye
1 eetlepel blatjang
sout en peper na smaak

Meng alles goed deur en sit in yskas vir halfuur.
Vorm balletjies en sit in gesmeerde oondbak.
Bak by 180°C vir 30 minute of tot ligbruin.

Resep en foto:  Christe Beukes

MARMITE BILTONG AND CHEESE MUFFINS

150 g biltong, finely chopped
3 tablespoons butter, melted
2 cups cake flour
2 teaspoons baking powder
2 tablespoons sugar
2 eggs
1 cup milk
1 cup Cheddar cheese, grated
3 tablespoons Marmite (ek het Bovril gebruik)
1 handful of chopped fresh chives

Heat your oven to 190°C and butter up your muffin tins.
Mix the melted butter and chives together and set aside to cool slightly.
In a bowl, add the flour, baking powder, sugar and salt and mix with a spoon.
In a separate large bowl add the eggs, milk and marmite and give a light whisking.
Then add the butter and chive mixture, the grated cheese and chopped biltong pieces.
Give it a good mix to combine.
Add the flour mixture to the egg mixture and stir with a spoon in a folding motion until combined.
Fill the muffin tins to 2/3 full and bake until golden brown (about 20 minutes).
Remove them from the tins and allow to cool on a wire rack.

Recipe posted by Fred Zeelie
Photo:  Stien Rust (het 2 knippies sout bygevoeg)

BETSIE SE KARRINGMELK EN SADE BESKUIT

Ek gebruik of botter of andersins spar se margarien . Soms deel ek die karringmelk helfte karringmelk helfte maas

500g botter of margarien smelt in micro saam met 300ml bruinsuiker (resep se 375 ek gebruik net 300)
meng 1kg bruismeel
15 ml bakpoeier
2 ml sout
750 ml all bran effe fyn gedruk
500 ml semels 
250 ml sonneblom saad ek sit sommer partykeer lynsaad en sesamesaad in
half kop muesli
Dan sit ek soms so koppie bran flakes effe stukkend gekap by meng als saam ..
Klits 2 eiers met 500 ml karringmelk of maas en karringmelk gemeng..meng by knie tot goed deur druk in pan sny met snyer bak 180 grade tot mooi bruin en gaar

Resep en foto:  Betsie Ferreira