Bok Choy with mushrooms
1 medium onion
1 tin sliced mushrooms
6-8 baby bok choy
Basil
Thyme
Rosemary
Parsley
Salt
Fresh ground black pepper
Cut onion in medium thick slices, then into quarters.
Pour some VOO (virgin olive oil) into a very large deep pan, add the onion and sliced mushroom, and fry to your liking.
Wash and brake the bok choy leaves open and cut them into ½ or 1/3 (bite size) and add to the onion mix.
Add the basil, thyme, rosemary, parsley and salt (your preference of quantities) and fry till bok choy wilted and done.
Add fresh ground black pepper and mix through and serve.
Source and picture: Esme Slabbert’s own creation

MARIANNE SE RUGBYBROOD MET SPINASIE

Gebruik 1 bossie spinasie (so 10 blare)
Was en skeur blare van stingels af.
Kook gaar en dreineer, spoel met koue water en druk tussen jou hande al die water uit.
Kap fyn, skep in mengbak
Voeg by:
bossie fyngekapte sprietuie
paar takkies fyn gekapte pietersielie
1 fyngekapte brandrissie
klein fyngekapte rooi soetrissie
1 teelepel mosterdpoeier
1 teelepel sout
1/4 teelepel peri-peri aromat
1 eier
1/2 koppie fyn gerasperde cheddar
1 koppie amasi/karringmelk
1/4 koppie fyngekapte bacon
2 eetlepels kookolie
3 teelepels bakpoeier
2 koppies koekmeel

Meng deeglik.
As deeg te styf is voeg bietjie melk by.
Smeer oondvaste bak en skep deeg in.
Bak in vooraf verhitte oond teen 180 ºC vir ongeveer 3/4 uur tot uur. (Hang af hoe groot jou bak is)
Toets wanneer gaar.

Resep en foto:  Jacques Marianne Van Niekerk

FRANCES SE MOSSELSOP

400 g gevriesde mossels
375 ml droë wit wyn
1 groot ui, fyn gesny
5 knoffelhuisies, fyn gemaak
olie
250 g sampioene, skywe gesny
500 ml melk
1 pakkie wit uie sop
250 ml room
sout en swart peper na smaak
vars pietersielie, fyn gesny

Spoel mossels af en kook in wit wyn so 15 – 20 min.
Dreineer mossels maar hou die wit wyn sous.
Braai uie en knoffel in olie tot amper bruin.
Voeg sampioene by en braai tot bruin.
Meng uie sop poeier met 250 ml water en die melk en gooi by uie mengsel.
Laat prut en roer heeltyd tot mengsel verdik.
Voeg room en gedreineerde wyn by en verhit tot kookpunt.
Geur met sout en peper en voeg mossels by.
Strooi fyn pietersiele oor en geniet.

Resep en foto:  Frances Smith

BLUE VELVET CAKE
2 cups sugar
3 sticks butter, at room temperature, and divided (375 ml)
2 eggs
1 tablespoon cocoa powder
25 ml blue food coloring
2 ½ cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon baking soda
1 tablespoon vinegar
1 package cream cheese
1 cup marshmallows, melted
2 kg confectioner’s sugar
1 cup shredded coconut
1 cup pecans, chopped

Preheat oven to 350°C. Grease and flour 3 (8-inch) round pans.
In a mixing bowl, cream the sugar and 2 sticks butter, mix until light and fluffy.
Add the eggs 1 at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and 1 stick butter together in a mixing bowl.
Add marshmallows and sugar and blend.
Fold in coconut and nuts.
Spread between layers and on top and sides of cooled cake.

Recipe:  Paula Dean
Photo:  Elmarie van Dalen

ALMOND AND PLUM CRUMBLE CAKE

110g plain flour
25g ground almonds
12,5 ml baking powder
125g castor sugar
125g soft butter
2 eggs
850g plums (in their pure form, with stones)

For the crumble:

120g plain flour
30g ground almonds
100g castor sugar
100g cold butter

How to

Preheat the oven to 180C/Gas 4. Grease a line a cake tin with a loose bottom – mine was about 28cm across. Make the sponge by beating all the ingredients together until light and fluffy. This batter is a little thicker than a normal cake batter – needs to be to carry the moisture in the plums. Spread across the bottom of the cake tin evenly. There isn’t much of it. Worry not.

Slice the plums into 6 slices each, removing the stone as you go and lay in concentric circles over the cake batter. I had enough for almost 2 layers. Here is where I would reduce the fruit if I made it again and have one layer. So maybe 550g fruit. Then make the crumble topping by rubbing all the ingredients together until you have a rubble like consistency and then pop it on top of the plums. You will see some fruit through the rubble. Bake for 50 minutes and either serve warm with custard (yum) or cold (yuck.)

NB: This is best eaten on the day it is made. Gradually, just gradually, the moisture from the fruit seeps down into the cake. Soggy bottoms aplenty.

Recipe and photo:  “Recipes From a Normal Mum”

Submitted by Minky Swiegers

VLEISLAND CARPACCIO

Thinly sliced sirloin or fillet (sliced at 2mm)
Parmesan cheese
Course black pepper
Olive oil
Garlic salt (extra salt to taste)
Freshly squeezed lemon juice
Balsamic vinegar
Tobacco sauce (optional)
Garnish with cheese and gherkins and fresh lemons. Sprinkle with Italian herbs and Enjoy!!!

VLEISLAND CARPACCIO

Dun gesny lende of fillet ( gesny op 2mm )
Parmesan kaas
Growe swartpeper
Olyfolie
Knoffelsout ( ekstra sout na smaak )
Vars uitgedrukte suurlemoensap
Balsemiese asyn
Tabasco sous ( opsioneel)
Garneer met kaas en agurkies en vars suurlemoene. Sprinkel met Italian Herb spreserye en geniet !!!

Foto en resep:  Stefaans Blaauw

BANANA CARAMEL FRIDGE TART

Ingredients

Base:
1 1/2 Packets of tennis biscuits
200g margarine

Filling:
1 tin of Caramel
2 – 3 bananas
250ml fresh Cream
1 Chocolate Flake

Base:
Crush Tennis biscuits very finely.
Melt margarine in a small or medium pot.
Once margarine is melted, remove off heat and add the crushed biscuits.
Mix until crushed biscuits are coated.
Line your 12-count standard size muffin tin with tin foil or use tin foil tart trays;
layer your biscuit mixture (about 3mm thin) along the bottom and sides of your tins.
Put in the fridge to cool down and for the crust to set. (15 – 20 minutes)

Filling:
Once the crust has cooled down and set, take it out of the fridge.
First open your caramel tin, give it a mix and then add an even layer first (around 2cm).
Slice your bananas (quarter each slice if you are using a muffin tin).
Add a single even layer of banana on top of the caramel layer.
Whip up the cream to a stiff peak stage (be careful not to over beat).
Finish your tart with a layer of whipped cream on the top and crumble chocolate flake.
Leave in the fridge for another 15 – 20 minutes for the tart to set.

Photo and tested by Esme Slabbert
I made this tonight with a slight modification to the recipe:-
For the base I only used 1 ¼ packet biscuits and then added ½ cup coconut before adding the margarine. Next time I will use less margarine. I think about 150g should be enough.
I used a star nozzle to pipe the cream and added some green and red cherries for decoration.

PAMPOENROL IN STROOP
250 gram koekmeelblom – 450 ml ongesif afgemeet –
10 ml bakpoeier
1 ml sout
125 gram botter/margarien
2 eiers geklits
melk indien nodig
koue gaar oorskiet pampoen
fyn appelkooskonfyt

Stroop

375 ml kookwater
250 ml witsuiker
25 ml margarien
knypie gemaalde neutmuskaat

Sif die koekmeel, bakpoeier en sout saam.
Frummel die margarien met vingers in.
Voeg eiers by en meng tot stywe deeg wat maklik kan uitrol
Voeg n bietjie melk by indien te styf –
Rol die deeg in n groot reghoek uit.
Smeer fyn pampoen op deeg
Rol die rol soos n rolkoek op
Plaas in n groot langwerpige oondvaste bak
Smeer appelkooskonfyt oor
Meng die best. Vir die stroop
Giet versigtig oor rol

Bak 1 uur in n voorverhitte oond by 180
Drup stroop oor gedurende bakproses.

Resep:  Amanda Struwig

Foto:  Adam Cloete
Nota:  Ek het hierdie resep gisteraand probeer, maar met oranje Jewel Patats in plaas van pampoen.  Ek het ook nie konfyt oorgesmeer nie om dit minder soet te kry. Ek het geen idee hoe dit veronderstel is om te kom nie en myne het effens gesak na dit effens afgekoel het. Lekker as so ‘n bykossie saam met ‘n boere bredie en lekker slaai.

APPELWIELE MET SKUD EN SKOMMEL DEEG
Skud en skommeldeeg:
Kry houer met deksel en gooi in:
750 ml bruismeel
200 ml kookwater
200 ml kookolie
1 t sout
Sit deksel op en skud tot dit deeg is.

Kook appelmoes.
Rol deeg uit en smeer appelmoes oor.
Rol op soos rolkoek en in sny in skywe.
Bak op gesmeerde bakplaat op 180°C vir 30 minute of tot goudbruin.

Resep en foto:  Jacques Marianne Van Niekerk

CHERRY BREAD AND BUTTER PUDDING

Dis gemaak met brioche
Klits twee eiers, 4koppies melk, 1/4koppie suiker en halwe koppie room saam.
Sny brioche op en maak n laag met brioche en dan cherries.
Sit paar kaneel stukke tussen in.
Maak twee lae en gooi melk mengsel bo oor.
Bak vir 25min op 180grade.

Foto en resep:  Jill-nita Wenger