5 MINUTE CHOCOLATE COFFEE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla essence

1 large coffee mug Add dry ingredients to your largest mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using), vanilla essence , then mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT!

Photo and recipe:  Nicole Varushca Felix

OUTYDSE SUURDEEGPLANTJIE

Begin: ‘n Emalje emmer met digpassende deksel
850 ml kookwater, 5ml suiker, 10ml sout
Strooi 4 kop volkoringmeel versigtig bo -oor.
Maak warm toe en laat oornag op warm plek

Volgende oggend, roer 1 kop kokende water oor en maak toe vir 1 uur.
Hou op warm lek tot goed gerys. (Moet skuim maak)
Gebruik dadelik

Dit is genoeg vir 3 kg meel
Hou stukkie van deeg en bedek met 1 kop droee meel. 
Hou tot volgende baksel
Voeg 2 kop warm water by en 1 kop meel by
Dit sal n gladde elastiese deeg maak
Hou oornag op warm plek
Volgende dag sal dit vol blasies wees, suur dan daarmee in.
Laat brooddeeg rys in bak
Knie af en sit in brood panne
Laat panne vol rys

Bak brood vir 1 uur by 180 grade
Hou altyd n stukkie meel terug

Resep: Marida Olivier

EETLEPEL POEDING

4 eetlepels koekmeel
4 eetlepels suiker
4 eetlepels botter
4 eetlepels konfyt
1 koppie melk
1 teelepel koeksoda

Meng alles saam.
Bak by 180°C tot ligbruin.

Resep en foto:  Jeanette Gouws
2de Foto:  Johan Coetzee

STOKVIS SKOTTEL

Bietjie margarien
1 houer (250ml) suurroom
1 pakkie (60g) dik wit uiesoppoeier
125 ml gewone volmelk
1 pak (800g) bevrore stokvisfilette
Aromat na smaak
Gerasperde cheddar-kaas
Fyngekapte pietersielie

Voorverhit oond tot 180grade
Smeer oondvaste bak van nagenoeg 30x20x5 dik met bietjie botter
Meng suurroom en soppoeier
Spoel roomhouer met die melk uit
Voeg dit by die sopmengsel en meng goed
Pak drie van die visfilette kop en punt in die bak
Strooi Aromat oor en skep dun lagie van sopmengsel bo-oor
Plaas oorblywende vis bo-op en bedek met oorblywende roommengsel
Strooi kaas oor asook pietersielie en ‘n bietjie Aromat
Bak die gereg ongeveer 40 minute lank tot mooi goudbruin en gaar
Laat ‘n rukkie staan voor opdiening

Lewer 6 porsies

Resep:  Barbara Mayer

BROODKRUMMELPOEDING

Oond op 180°C.
2 koppies vars broodkrummels
4 koppies warm melk
2 eiers
½ koppie suiker
¼ koppie gesmelte botter
1 teelepel vanilla

Gooi die warm melk oor die broodkrummels en laat eenkant staan sodat die melk in die krummels kan intrek.
Klits die eiers en voeg die suiker geleidelik by.
Voeg die botter en vanilla by en meng goed.
Voeg hierdie mengsel by die broodkrummels en gooi dan in ‘n gesmeerde oondbak.
Bak vir 45 minute.
Bedien saam met styfgeklitste room en ‘n skeppie appelkooskonfyt.

Resep geplaas deur Amanda Struwig

RACHEL SE HOENDERPASTEI

1 Gaar hoender (gekoop)
Braai ui, bacon en sampioene.
Voeg klein pakkie gemengde groente (met blokkies aartappels in) by.
Kook stadig deur met Denny se Cream Mushroom Cook in Sauce en bietjie melk, tot als sag is.
Blindbak ‘n blaardeeg kors.
Skep vulsel dan in kors en sit deeg bo-op.
Smeer met eiergeel en bak so 20 – 30 min tot gaar en mooi bruin.

Foto en resep:  Rachel Celotto

VINNIGE NINJA TERT

500ml Karringmelk
1 Blikkie Kondensmelk
1 Pakkie Vanielje Kitspoeding
Meng die hele spulletjie goed en gooi dit oor ‘n koekiekors in ‘n tertbak.
My kids maak sommer hierdie een blitsvinnig. Ons het al lekker ge-eksperimenteer met verskillende variasies….the possibilities are endless!

Resep:  Marissa van Deventer Joubert
Resep beproef en foto geneem deur Cindy Mossop

PLAASVERVANGERS VIR BESTANDDELE

Ingestuur deur:  Daleen Brummer

GEURIGE STAMPMIELIES

300 ml – 1 ¼ koppies stampmielies
4 koppies water
1 ½ koppies melk
2 eetlepels kookolie
2 uie gekap
2 soetrissies gekap
250 gr spekvleis fyngekap
3 tamaties geskil en fyngekap
5 ml mosterdpoeier
3ml rooipeper
5ml sout
Vars gemaalde swart peper
3 eiers geklits
500 ml cheddarkaas gerasper

Week stampmielies oornag in water, bring tot kookpunt en prut vir 4 uur.  Voeg nog water by gedurende gaarmaaktyd indien nodig.
Voeg melk by en prut 20 minute.  Verhit olie en braai uie , soetrissie en spekvleis tot uie deurskynend is.
Voeg tamaties, mosterd, sout en peper by groentemengsel, meng en vou eiers in.  Strooi gerasperde kaas bo-oor en laat potjie sowat 30 minute op koel kole totdat stampmielies gestol is.

Lewer 8 tot 10 porsies

Resep:  Amanda Struwig

Foto: geleen

PALEO WATERMELON CAKE
1 large seedless watermelon
2 cans full fat coconut milk (left in fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey
1 cup sliced almonds or shredded coconut
Seasonal fresh fruit (for topping)

TO MAKE THE COCONUT WHIPPED CREAM

1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.

2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.

3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy, about 5 minutes (it will not be as fluffy as dairy whipped cream). Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS OR COCONUT:

1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.

2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE

1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!). NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.

2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).

3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve

Photo: Sandy Steyn Esterhuyzen