1

2 INGREDIENT BLACKBERRY SHERBET IN 2 MINUTES

2 INGREDIENT BLACKBERRY SHERBET IN 2 MINUTES
460 gram frozen blackberries (or your favorite fruit)
1 – (385 g) can of sweetened condensed milk

Add fruit and sweetened condensed milk to food processor or blender and combine until creamy.
Serve immediately as soft-serve.
You can also freeze for an ‘ice cream’ consistency.
Place sherbet in an air tight container, such as an old ice cream tub and freeze for at least 3-4 hours to harden.
Scoop onto a cone or into a bowl and enjoy!!
Recipe: Amanda Conradie
Photo:  Elize de Kock




SLOW-COOKER POTATO SOUP

SLOW-COOKER POTATO SOUP
6 slices cooked bacon, diced
3-4 cups good-quality chicken or vegetable stock
8 – 10 potatoes, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted.
Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally.
Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.
Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.

Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined.
Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined.
If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up.
If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock.
Stir to combine, then taste and add more salt and pepper if needed.
Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)
Recipe and photo: Mariska M. Myburgh‎




VODKA SAUCE


VODKA SAUCE
Excellent on pasta or chicken.
50 ml butter + 50 ml oil – heat over medium heat.
15 ml chopped onion (I prefer more) + 1 clove garlic minced – fry off in oil and butter
50 ml vodka – add to rest, bring to boil until almost evaporated
Add:
375 ml decent cream at room temperature
125 ml ready to use chicken stock
250 ml chopped tomatoes
10 ml chopped fresh sage
5 ml (or to taste) salt

Reduce heat, simmer stirring often, until sauce is thick enough to coat back of a spoon. About 8 minutes. Remove from heat.
In small bowl, combine 1 egg yolk and few spoonfuls of the hot sauce.
Stir into sauce and return to low heat.
Cook, stirring, until slightly thickened for 2 minutes.
75 ml (I used double that) freshly grated Parmesan cheese, stir in.
15 ml chopped parsley for garnish
RECIPE AND PHOTO: Petro Borchard




FLAMMKUCHEN – (Alsatian bacon and onion flatbread)

FLAMMKUCHEN – (Alsatian bacon and onion flatbread)
Ek het ‘n gedeelte van my geen knie brood deeg gevat, baie dun uit gerek op ‘n non-stick silikon blad.
Laat plain yoghurt dreineer deur ‘n moeselien doek in sif, smeer dun laag oor meeste van deeg. Laat 1 cm van die rand oop.
Versprei daarna uie wat baie stadig gebraai is tot dit sag en bruin was oor . Nie te dik nie.
Ek het blobs roomkaas hier en daar gesit.
Bak in baie warm oond op pizza plaat tot die deeg droog gebak en die rante van die Flammkuchen amper begin skroei.
Sny op soos focaccia.
Dit tradisioneel om bacon stukkies ook oor te sit.
Foto en resep: Petro Borchard




BLACKENED STEAK

BLACKENED STEAK
Blackening food is a cooking technique popularized in the 1980’s by Cajun chef Paul Prudhomme. Typically, chefs use the technique to cook foods like fish and chicken, but the method has broadened to include other meats, including steak.
Blackened steak is the specialty of many Cajun-themed restaurants, with the allure coming from how the high heat allows butter and spices to caramelize on the exterior of the meat.
Create your own blackened dish with the right equipment.
A cast iron skillet that can withstand very high heat is the most important tool needed to make blackened steak.
Set a cast iron skillet on the stove and turn the burner to high.
Get the skillet as hot as possible, which should take about 10 minutes.
Make sure your steaks are thawed and at room temperature, as frozen steaks will not cook through during the blackening process.
Melt butter in a saute pan, then dip the steaks in the butter to coat them.
Purchase thin steaks, which will cook through more easily than thick ones in the short time they are on the skillet.
Sprinkle your choice of spice rub onto the steak, coating it evenly.

Pre-made steak seasoning mixes work well, or make your own rub with spices you already have, such as black pepper, garlic powder and cayenne pepper.
Carefully place the steak into the hot skillet, using tongs and wearing an oven mitt.
Sear the steaks on the hot skillet for two minutes on the first side, then flip and sear for 90 seconds on the other side.
If the steak is thin enough, it should be fully cooked at this point. If not, finish it on the grill or in a hot oven to achieve the doneness you prefer.
Tips:
Wipe down the skillet with a clean, dry cloth if you are blackening multiple steaks. The residue from the butter can leave an unpleasant taste on the next steaks you cook. Cook in a well-ventilated area, as the blackening process produces a good amount of smoke.
Recipe and photo: Elize de Kock




KRAGBALLE – ENERGY BALLS


KRAGBALLE – ENERGY BALLS
Met seuns wat nie ophou eët nie probeer ek altyd nuwe gesonder snacks maak- hierdie resep is aanpassing op artikel wat ek gelees het oor energy bars:
2 koppies Oats
2 koppies “smooth” grondboontjiebotter
6 blokkies wheatbix
4 eetl. heuning
1/2 koppie kakao of klapper

Ek pols eers oats en weatbix tot lekker fyn- voeg dan res van bestanddele by en rol in balle.
Reg vir geniet.. verpak in lugdigte houer
Resep en foto:  Maranda Van Dam
2de Foto:  Marietjie Muller
Een helfte het ek sommer in n pan vasgedruk. Sal more blokkies sny.
oor ek resep dubbel gemaak het, het ek 6 wheatbix en 4 kp klapper gevat ipv 12 wheatbix.


Foto: Percy Hall




BEEF LIVER BHUNA CURRY

BEEF LIVER BHUNA CURRY
This is a spicy dish of beef liver curry. It is a served with plain rice tortilla, parathas, rice or pulao.
1 tablespoon of vegetable oil
2 cups of sliced onions
2 bay leaves
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of red chili powder
salt
1 tablespoon of ginger paste
1 tablespoon of garlic paste
2 tablespoon of onion paste
4 cardamoms
4 cinnamon sticks
1 teaspoon of Garam Masala Powder
water as needed
500 g beef liver, cubed
500 g potatoes, peeled and chopped into cubes

Heat a pan with oil and fry the onions and bay leaves.
Add the turmeric, cumin and red chili powder and stir. Also add salt, ginger, garlic and onion pastes, cardamoms, cinnamon and garam masala powder
Continue stirring add 1 cup of water and potatoes and cook until almost tender.
Add the cubed beef liver and mix well with the spices. Cook for 10 minutes with extra water or until done.
Serve with plain rice or pulao/biryani.
Recipe and photo: Elize de Kock




KORINGSLAAI

KORINGSLAAI
325 ml koring
1 groen rissie
1 klein ui
½ blikkie ingelegde perskes

Sous:
250 ml tamatiesous
125 ml olie
125 ml suiker
7 ml kerriepoeier
5 ml borrie

Meng alle sous bestanddele tot goed gemeng.
Kook koring, meng dit met rissie, uie en perskes, voeg sous by.
Plaas in yskas.
Hoe langer die slaai staan hoe lekkerder word dit.
Resep: Mirika Thiart




KORINGSLAAI MET KONDENSMELK

KORINGSLAAI MET KONDENSMELK
250 ml koring, ongekook
1 groot soetrissie, rooi of geel, in klein blokkies gekap
410 g geblikte perskeskywe, gedreineer en in blokkies gesny
62 ml rosyne
sout na smaak met kookproses

SOUS:
50 ml sonneblomolie
3 ml borrie
6 ml matige kerriepoeier
25 ml blatjang
25 ml suiker
25 ml asyn
1 blik kondensmelk

Week die koring in genoeg water vir ten minste 2 ure.
Gooi water af en kook in genoeg nuwe water met sout na smaak vir 10 minute in die mikrogolf. Om af te koel, spoel af onder koue lopende water (wees versigtig om dit nie in die drein te mors).
Sit in ‘n slaaibak (verkieslik met deksel) en gooi die soetrissie, perskes en rosyne by en meng goed deur.
Meng die sous bestanddele saam tot die suiker opgelos is.
Gooi die slaaisous oor en meng deur.
Laat dit ‘n rukkie staan vir die geure om in die koring in te trek.
WENK: Verpak dit in kleiner bakke met deksels, dit sal vir ‘n paar dae in die yskas hou.
Resep: Charlene Keyter Cornelissen
Foto: Fesia Uota




DATE, PECAN AND APPLE BITES

DATE, PECAN AND APPLE BITES
10 dried apple rings, chopped up finely
10 pitted dates
1/2 -1 cup pecan nuts

Put dates and nuts in a food processor and blend together.
Add in apple rings.
Roll into balls.
Keep in fridge or eat immediately.
If u don’t have apple rings you can leave out apple rings and add 1 tsp vanilla extract and 1/2 tsp salt.
(about 8-10 balls)
Photo and recipe: Sandre Macleod