ROASTED APPLE, RAISIN AND RED ONION RELISH

Use an apple that will hold its shape during cooking.

INGREDIENTS
3 apples, peeled, halved and cored
2 tablespoons olive oil
knob of butter
1 red onion, thinly sliced
2 teaspoons finely chopped rosemary
½ cup raisins
zest and juice 1 lemon
3 tablespoons honey
sea salt and freshly ground pepper

METHOD
Preheat the oven to 180˚C.

Combine all the ingredients in a roasting dish and season. Roast for 30 minutes, turning occasionally until the apples are tender but not collapsing. Serve warm or at room temperature.

Photo: Amanda Conradie

CRUSTLESS QUICHE LORRAINE
SERVES 6
Cooking oil spray
2 onions, finely chopped
125g bacon, chopped (I added some extra smoked ham)
8 eggs
300ml single cream
2 tbs fresh chives, finely chopped
1 cup grated cheddar cheese
salt and pepper to taste
2 tomatoes, sliced thinly
Extra chives finely chopped for garnish

Spray a shallow round ovenproof flan dish (aprox 25cm or 6-cup capacity) with oil.
Pre-heat oven to 180C or moderate temperature.
Spray a non-stick frying pan with oil and add the onions and bacon.
Cook, stirring until the onions are soft and transparent.
Remove the mixture from the pan and spread it over the base of the prepared flan dish.
Place eggs, cream, chives and cheese in a large bowl and whisk until all ingredients are combined.
Season with salt and pepper to taste and pour over the onion mixture in the flan dish.
Arrange the tomato slices over the top.
Bake 40mins or until it is just set and golden.
Cool for 5mins before garnishing with extra chives and serve. Also good to serve cold.
(Note: Any of your favourite ingredients can be added like spinach, ham, asparagus etc.)
Photo: Elize de Kock

SLOW COOKER OSSO BUCO

“A beautiful, tender and mouth-watering meat casserole, so full of flavor. It forms a juicy and delightfully tasty gravy with carrots, celery and onion. Delicious served with boiled rice or couscous.
Ingredients
2 tablespoons all-purpose flour
salt and pepper to taste
6 (1 inch) thick slices veal shank, sliced for osso buco
2 tablespoons butter
2 tablespoons olive oil
2 onions, roughly chopped
2 large carrots, chopped
2 stalks celery, chopped
2 cloves garlic, thinly sliced
1 1/4 cups chicken stock
1 (14 ounce) can diced tomatoes
2 teaspoons chopped fresh oregano
1 bay leaf
Directions
Season the flour with salt and pepper to taste. Toss the veal shank slices with the flour until evenly coated. Melt the butter and olive oil in a large skillet over medium heat. Cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.

Combine the onions, carrots, celery, and garlic in a large slow cooker. Set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. Season with oregano and the bay leaf.
Cook on Low for 8 hours until the meat is falling off of the bone. Season to taste with salt and pepper before serving.

Photo: Elize de Kock

MOSSELSOSATIE MET SPEK, PYNAPPEL EN AGURKIES
8 middel grootte (15 cm) sosaties stokkies, geweek in water
1 pak gevriesde mossels sonder skulpe
4 agurkies in skywe gesny (ringetjies)
vars pynappel, ook gesny in stukkies
1 pak streaky bacon

Sny rind af van spek af, sny in helfte (so ± 8 cm in lengte. Elke helfte word weer oorlangs in die middel deurgesny sodat jy ‘n lang smal repie spek het.
LW: dit moet nie dik bacon wees nie – streaky! (Om makliker te verduidelik…..elke repie spek word in die middel deur gesny en dan weer oorlangs sodat dit 4 stukkies spek maak).

Rol 1 tot 2 mossels (hang af van grootte) in ‘n repie spek. Sit eenkant in ‘n bak todat jy genoeg het so vir 4 mosselspakkies per stokkie. (32 pakkies mossel en spek)
Ryg nou ‘n mosselpakkie, agurkie en dan ‘n pynappleskyfie alternatiewelik op jou stokkie.
Braai op jou vuur oor matige kole todat die spek lekker bros is.

Nota: GEEN sout of enige speserye is nodig nie.

FOTO’S: Gideon Louw / Amanda Conradie

LEMON CHICKEN
Lemon and chicken are a great combination, whether roasted, grilled or baked, the result is fresh and flavourful!
Serves 4
500 g/1 pound skinless, boneless chicken breast tenderloins
4 lemons, juiced and zested or to taste (read note at the bottom)
1 cup (120 g) cornflour
1 litre sunflower oil
Cut chicken into thin strips. Place in a bowl add lemon juice and zest. Marinate for 2 hours. Add cornflour, the mix should resemble a batter, if too runny add a little more corn flour. Heat the oil in a small, deep saucepan, fry a few pieces at a time, 4 to 5 minutes turning to evenly cook. Give the oil enough time to regain heat in between. Place chicken on a tray with absorbent towel to remove any excess oil. Season with salt and cracked pepper then serve.
It typically takes 2 to 4 hours for a marinade to flavour a boneless, skinless chicken breast nicely, even less if the breast has been sliced.
Picture:  Ansi Fourie Pypers Fourie
Nota:  Ek sal beslis minder suurlemoensap gebruik, of dalk die hoender uit die sap haal en die mielieblom aanmaak met water en die hoender daarin sit, voor ek dit braai.. bietjie te suur na my smaak

SPLIT PEA CHICKEN STEW
Ingredients:
5 tablespoons oil
1 chopped onion
1 chopped large Tomato
500 g split peas
1 tablespoon crushed garlic
1 teaspoon crushed coriander seeds
1 tablespoon white pepper
2 teaspoons salt
500g chicken breast or chicken pieces
2 tablespoons Worcester sauce
4 large diced potatoes

Method:
Boil split peas for about 40 min or more
Fry onions in oil until golden brown
Add garlic, chopped tomato and coriander
Simmer for 5 minutes and add chicken
Add a cup of water and simmer for another 20 min
Add potatoes, add another cup on water and simmer for another 15 or until potatoes are soft
Lastly add the cooked split peas, salt and pepper

Serve with plain yoghurt and beetroot salad
Recipe and photo: Shan T Russ

FRIDGE STRAWBERRY CHEESECAKE WITH FRESH STRAWBERRIES AND STRAWBERRY JELLY
Crust
100g melted butter
1 pkt Tennis Biscuits
Filling
250g smooth cottage cheese
1 can condensed milk
75 ml fresh lemon juice –
1 tsp vanilla essence
3 teaspoon gelatine or 2 tsp ghas powder- whichever one you prefer
1 cup cold water
250 ml fresh cream – whipped
Method
Process biscuits until fine. Add melted butter. Press biscuit into mould or mini foil containers and refrigerate for 20 minutes until firm. Combine cottage cheese, condensed milk, lemon juice and vanilla essence together in a bowl and whisk until smooth. Boil together the gelatin/ghus powder in 1 cup water, until dissolved. Cool slightly. Add to cream cheese mix and mix well. Lastly fold whipped cream into mix. Pour over chilled biscuits and chill until set.
Decorate with fresh strawberries and strawberry jelly
Add one cup boil water to jelly powder.cool off and add to set cheesecake
Note: In a mould, grease well, place your strawberries on the bottom, then make up 1 pkt strawberry jelly with 1 cup boiling water stir till it dissolves gently throw over the strawberries let set in fridge, then top that with the cream filling, let that set and lastly the crushed biscuit base, leave to set further, when the mould is inverted, the strawberries and jelly are on the top of the cheesecake and the biscuits are at the bottom.
Recipe : Feriel Sonday
Gail Haselsteiner’s photo.

SOUSKLUITJIES DUMPLINGS
250 ml meelblom
5 ml bakpoeier
1 ml sout
50 ml botter/margarien
2 eiers
suiker gemeng met kaneel
125 ml gesmelte botter

Sif die droë bestanddele saam en vryf die botter daarin.
Kilts die eier en 1 eetlepel suiker tot baie lig.
Voeg dit by die meelmengsel en meng liggies.
Gooi water in ‘n kastrol sodat dit omtrent 5 cm diep daarin staan.
Voeg 2.5 ml sout en 1 ml kaneel by en laat dit kook.
Doop ‘n teelepel in die kookwater en skep ‘n ronde teelepel vol deeg daarmee uit, sit dit in die kokende water. Skep 4 kluitjies in die kastrol van 17 cm deursnit. Laat hulle 10 min lank kook met deksel op.
NB: Indien meer as 5 kluitjies gelyktydig ingeskep word, slaan party daarvan toe.
Lig die kluitjies uit die water, sit hulle in ‘n warm bakskottel en strooi kaneelsuiker bo-oor asook gesmelte botter. Vul water aan indien dit minder as 5 cm vlak bereik en laat kook eers voordat kluitjies weer ingesit word.
Herhaal tot die deeg op is.

Foto en resep gepos deur Elize de Kock

CURRY GREEN BEANS
2 kg green beans, cleaned
1 kg onions
400 g white sugar
750 ml brown vinegar
50 ml Maizena
30 ml curry powder
50 ml salt
10 ml Tumeric
Slice beans in desired lengths, and clean and chop onion in slices.
Boil beans and onions in enough water till tender but still firm.
Drain.
Add sugar and 500 ml vinegar to the bean mix and slowly boil through.
Mix maizena, curry powder, salt and Tumeric with the remaining 250 ml of vinegar.
Mix with the bean mixture and boil slowly until thickened.
Bottle the curry beans warm in sterilized jars and seal immediately.
Photo and post: Amanda Conradie

PASTA SHELL SALAD
300ml cooked pasta shells
250ml cooked fresh peas
410g Peach slices ( reserve syrup)
1 red chili deseeded and finely chopped
4 Spring onions sliced finely
Mix all ingredients together
Dressing:
250 ml Mayonnaise
50ml Chutney (I used peach chutney)
10 ml dry roasted curry powder

Mix together and blend together with pasta mix.
Refrigerate till cold. Taste improves the longer it stands.
Recipe and photo: Amanda Conradie