2 Kg Maalvleis
1 Blikkie gemengde groente
1 blikkie gemengde kerriegroente
3 biefblokkies
2 uie
1 pakkie bruinuie sop
1 koppie chutney
25 ml tamatiesous

Braai maalvleis en uie saam.
Voeg biefblokkies en 2 blikkies groente by
Voeg bietjie water by en prut maalvleis tot uie sag is.
Voeg chutney, tamatiesous en bruinuie sop by.
Kook tot dik. (die maalvleis moet nie te souserig of te droog wees nie!)

Bron:  Amanda Struwig
Foto:  Geleen

BUTTERNUT AND BILTONG QUICHE
2 cups diced, peeled butternut
1 tablespoon olive oil
salt and pepper
¾ cup Greek yogurt
6 large eggs
1/2 teaspoon baking powder
4 chopped mushrooms
1/2 cup crumbled Blue cheese
1 cup grated Cheddar cheese
1 cup finely sliced biltong
1 cup fresh baby spinach
fresh coriander , for garnish

Preheat oven to 180*C.
Spray a quiche pan (or foil baking tray) generously with spray and cook.
Combine butternut squash and olive oil on a baking tray. Sprinkle with salt and a few grinds of fresh pepper, toss to coat. Roast in oven for 15 to 20 minutes or until tender and slightly golden.
Lightly beat the eggs in a bowl and add baking powder, Greek yogurt and salt and pepper. Mix until smooth. Add baby spinach , stir and set aside.
Pour egg mixture into prepared quiche pan. Sprinkle with Blue cheese and half of the Cheddar cheese.
Add biltong, mushrooms and butternut a few pieces at a time until all bacon and veggies are added. At first they will sink into the egg mixture, but towards the end they will stay near the surface.
Sprinkle remaining Cheddar cheese on top.
Bake for 35 to 40 minutes or until top is light golden brown and center no longer wiggles when quiche is gently rocked side to side. If quiche looks golden, but center is not done, cover lightly with a piece of non-stick foil, or a piece of regular foil that has been sprayed with cooking spray.
Remove from oven when done and allow to rest for 10 minutes before serving. Garnish the top with fresh coriander , if desired.

Photo & Recipe: Louise Venter

LAMSNEKPOT

Twee lams Nekke skywe gesny
Ek braai eers uie in die pot tot bruin
Skep die uie uit en bere vir later.
Braai nou n laag Lams Nek skywe tot geseel aan elke kant.
Hou aan om die ander stukke te braai tot alles mooi gteseel is.
Draai die stoof se plaat hitte laer op no 3.
Plaas al die gebraaide Lams nek terug in die pot.
Gooi een eetlepel crushed garlic by die vleis
Strooi die gebraaide uie oor.
Sit die deksel op die pot en sodra die stoof plaat se hitte af gekoel het tot no 3 hitte plaas die yster pot terug op die plaat
Kook so vir 2 ure
Geen water word bygevoeg nie.
Na 2 ure sit gesnyde aartappel in en laat verder kook/prit vir 30 minute.
Sit nou al die gemengde groente volgens jou smaak by asook jou Kerrie speserye.
Laat kook weer vir 30 minute.
Kyk of alles sag is.
Bedien saam met rys
Vir baie meer geur maak dit Saterdag aand en laat staan oor nag sodat diue Kerrie goed kan trek.

Bron en foto: Koos van der Merwe

30 DAY WEET-BIX MUFFINS

6 crushed Weet-Bix
2 ½ cups nutty wheat flour
1 tsp salt
2 ½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix (Safari mix)
2 eggs
1 ½ cups demerra sugar
2 cups milk
½ cup oil
1 tsp vanilla essence

Combine the dry ingredients together well. Whisk the eggs, sugar, milk, oil and vanilla and add the wet ingredients to the dry ingredients.
Leave overnight in the fridge then fill greased muffin tins ¾ fill and bake at 200C for 15-20 minutes or until a skewer comes out clean.

Recipe and Photo:  Esme Slabbert

115g butter
230g plain flour
2 tsp baking powder
85g demerara sugar – soft brown
85g mixed dried fruit – I used Safari cake fruit mix
1 large egg
1 to 2 TBS milk
Demerara sugar, to add on your rock bun before baking
Pre-heat the oven to 200*C/400*F. Cover a baking sheet with parchment paper.
Sift the flour and baking powder into a large bowl. Add butter, and rub into the flour with the tips of your fingers until the mixture resembles sand. Add the sugar and cake mix (dried fruit) and mix well.
Beat the egg and milk together. Stir it into the flour mixture to make a moist but firm dough.
Brake dough into 12 equal heaps (it should not be a neat ball, so do not over handle it) onto the prepared baking tray. Top with the sugar.
Bake in heated oven for 15 to 20 minutes, rotating the pan halfway through the baking time, until risen, golden brown and firm. Remove and place on a wire rack to cool before eating.

Source: Esmé Slabbert (adapted from what I received from a friend)

CHICKEN SCONE PIES

Dough mixture:
3/4 cup milk
1/2 cup oil
2 eggs
1 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon Aromat
Mix all the ingredients together.
Let it sit while you prepare the following meat mixture.
1/4 onion – chopped
Left over chicken (all the white breast meat from a whole chicken), you can substitute with any meat you have available
3/4 cup grated cheese
Mix all together, then mix through the wet ingredient mixture.
Spray your pan with spray and cook (or whatever you use) and spoon mixture into 12 wells.
Sprinkle the half with chicken spice, and the other half with Salad Herb mix (anything will actually do).
Bake ± 15 minutes at 350F. I added another 2-3 minutes on “broil” just get a nice brown baked top.
Once done, let it cool down in the pan, then take out and enjoy.
These barely made it to cool down then hubby enjoyed one, and he agreed that its “yummy”.

Source and photo:  Esmé Slabbert

ONDERSTEBO PYNAPPEL MAASKAASTERT
Kors:
http://www.foodloversrecipes.com/2015/05/onderstebo-pynappel-poeding/
Vulsel:
1 houer room versoet met strooisuiker
1 baķkie pynappel en heuning roomkaas en
1 koppie gewone roomkaas
1 pakkie pynappel jellie
Bak die pynappelkoek volgens die resep.  Laat afkoel en sny in skywe, pak in voorbereide losboom pan om as kors te dien vir die kaaskoek. Pak onder en langs die kante van die pan.
Klits room styf versoet na smaak meng roomkaas saam maak jellie aan met bietjie warm water laat afkoel voeg by maaskaas vou dan als  saam en versoet met strooisuiker na smaak gooi in kors en versoet. Hoop dit help.

Bron en foto:  Monica van Lingen

GEBAKTE VLAPOEDING
1.5 koppie botter
1.5 koppie suiker
1 eetlepel appelkooskonfyt
¼ teelepel sout
1 eier
Room bogenoemde saam en voeg by:
4 eetlepels Cremora
¾ koppie bruismeel
4 vol eetlepels vlapoeier

Meng alles met genoeg water om sagte deeg te vorm. Smeer oondbak en skep deeg in.
Meng:
400 ml kookwater
6 eetlepels Cremora of 1.2 blik Ideal Melk
1.2 blik water gekook
Gooi met ‘n lepel oor beslag en bak 30 min tot gaar in warm oond 180°C. Strooi suiker oor en bak bruin onder rooster vir 5 min.

Resep en foto:  Roelette Spies Greyling

1 cup rice
65 ml coconut milk
235 ml milk
3 egg yolks
Ground nutmeg
Raw sugar
Cook rice & place in small baking dish.
Combine egg yolks, coconut milk, milk, then pour onto the rice & mix through.
Sprinkle on nutmeg then layer raw sugar on top.
Bake in 200°C hot oven for 40-45 mins or until golden.

Photo and Recipe:  JJ Saxton

BUTTERMILK BRAN MUFFINS
1 cup white Flour
3 cups brown flour
1 teaspoon salt
1 heaped teaspoon bi-carbonate of soda
2 teaspoons honey or brown sugar
1 carton buttermilk or mass

Mix dry ingredients add honey and buttermilk.
Bake in patty tins for about 25 minutes at 400•f or loaf tin 350•f about one hour

Recipe:  Isabella Venter