CATHEDRAL WINDOWS
A tart treat for “not so sweet, please ‘ dessert’ enthusiasts.
Yield 4 to 5 gelatin desserts
Prep Time Day One 1 hour (gelatin);
Day Two: 1 1/2 hours (assembly)
Chilling Time Overnight
5 different flavored powder gelatin (preferably different colors) (Jelly)
4 egg yolks
1 cup sugar
2 envelopes or 3 tablespoons unflavored gelatin
½ cup water
¼ cup calamansi juice
2 cups whipping cream

Day One:
Make the flavored powder gelatins by following packet directions. When ready, pour each color/flavor into its own square container and refrigerate overnight.

Day Two:
When the gelatin has set, cut each color/flavor into cubes 1 ½-inch by 1 ½ -inch. In a big bowl, toss together all the cubes. Refrigerate to set.
In a bowl, whisk together egg yolks and sugar until they appear lemon yellow in color.
In another bowl, dissolve the unflavored gelatin in water. Add this into the egg yolk mixture while continuously beating with the whisk. When well blended, pour into a heavy pot and cook over low flame until it thickens and coats the spoon. Set aside.
Beat the whipped cream. Pour the heated gelatin-egg mixture (while still hot) into the whipping cream and continue beating. Add calamansi juice while whipping. Once blended, fold this into the chilled gelatin squares. Pour into desired containers. Keep in the refrigerator until set.
==Molding tips
Plastic containers specifically made to hold gelatin are now available in department stores, if you are not used to using silicone molds yet.
Another alternative: springform pans used to bake cheesecake—do line the sides with ladyfingers before pouring in the gelatin mixture for a more sophisticated look.

Posted and photo: Amanda Conradie

MARINATED FISH NUGGETS
500 g firm white fish cut into nuggets (I used Nile Perch)
¼ teaspoon turmeric
1 tablespoon chilli sauce
1 teaspoon sugar
1 teaspoon ginger paste
2 tablespoon tomato puree
2 tablespoon fresh lemon juice
Small bunch coriander leaves
1 tablespoon malt vinegar
200 mls water
1 teaspoon salt
2 tablespoons vegetable oil

Marinate fish in lemon juice and 1 tablespoon of the vegetable oil and half the coriander leaves for 1 hour.
Mix together the ginger paste, tomato puree, sugar, salt, chilli sauce, vinegar and water. Heat the other tablespoon of vegetable oil in a non-stick pan.
Add the mixture and cook for 6 minutes, stirring occasionally.
Set aside.
In another non-stick pan, warm 50 mls of oil and fry the fish 3 minutes on a side or till done. (do not overcook).
Transfer fish to the pan with sauce and heat through.
Squeeze lime juice over and sprinkle with remaining coriander on top.
Serve immediately and Enjoy!!!
Recipe and photo: Elize de Kock

YOGURT FROSTING – A Healthy Frosting
1 cup plain Greek yogurt
A good splash of vanilla extract (I used 1 teaspoon)
½ cup powered sugar, sifted (You could use a little more or less depending on how sweet you like your frosting.)

Whisk all ingredients until they become a bit thick.
Place in the fridge to thicken even more (at least 30 minutes).
Spread on cupcakes.
Posted: Amanda Conradie

SUURLEMOEN DORSLESSER
1 groot hele Eureka suurlemoen (gladde dun skil), fyn gekap in ‘n voedselverwerker
750 ml gedistilleerde water, BAIE BAIE KOUD
6 Selati suikersakkies of enige ander versoetter
BAIE YS, vir bediening

Meng die suurlemoen, water en Selati goed saam.
Bedien in lang glase met baie ys.
Dit is HEERLIK VERFRISSEND!
Resep en foto: Wilma Josey Venter

SABRINA’S VANILLA CAKE
21/4 cup flour
2 tsp Baking Powder
2 tsp Baking Soda
1/3 tsp salt
2 cups water
2 cups sugar
6 TBS unsalted butter I added 120gr
2TBS oil
1 TBS vanilla essence
2 large eggs

Preheat oven 160 deg

In bowl whisk flour, baking powder, baking soda salt.

In saucepan over med/high heat combine water and sugar until melted remove from heat and add butter stir until melted. Leave to cool completely then whisk in oil, vanilla and beat in eggs.

Whisk into dry ingredients until smooth (it is a runny mixture but don’t add all the water as I found it was too runny). Divide batter into two pans and bake.
Bake for 20/30 mins

Vanilla icing buttercream
1 cup unsalted butter
3 cups icing sugar
1 TBS vanilla
2 or 3 tsp milk
Cream butter until fluffy add 1 cup icing sugar at a time add vanilla and then your milk I only added 2 TBS beat for 3 mins.
Recipe and photo: Sabrina Merli
Posted: Amanda Conradie

LENTIL CURRY (www.foodloversrecipes.com)
Ingredients
1 pack of brown lentils cooked till soft and tender . ( 35 minutes)
10-15 pieces of beef or lamb .
3-4 medium onions chopped finely
6-8 cloves of garlic peeled and chopped finely
3 cardamom pods
3 stick cinnamon
1 tablespoon of salt
2 teaspoons of turmeric
3 tablespoons of roasted masala
1 tablespoon of sugar
1 tablespoon of vinegar.
3 tablespoons of vegetable oil
Method
In a heated large pot add your oil , meat, onions , garlic , cinnamon, salt and cardamom … Braise till meat and onions are golden brown .. Now add 1 cup of boiling water and turn heat down to medium and allow water to cook away .. Stirring occasionally .. Repeat this process of add hot water and cooking slowly until your meat is almost tender , Beef will take about an hour and lamb about 45 minutes . Now add your masala , turmeric and sugar . Braise meat with a little warm water ( 2 tablespoons ) and stir cooking away the little water and allowing spices too cook and permeate into meat … Repeat this process about 5 times always stirring . Now add your cooked lentils and stir , cook on high heat for about 10 minutes , remembering to stir . Now add 1 cup of hot water and cook on a low to medium heat for half an hour – stirring occasionally otherwise lentils will stick to bottom of the pot .
Now switch off heat and allow lentil curry to sit for 15-20 minutes before serving with rice and onion salad . Delicious !!!
This is one of my all time favorite meals and very healthy for you
Delicious
Recipe : Fatima Sydow
Posted and photo: Amanda Conradie

Note from Amanda:
My version of Fatima’s Lentil Curry. I only added some potatoes, less lentils and then some chili flakes as I felt it didn’t have enough bite. What a wonderful dish

LAMB’S LIVER IN A CREAM AND BRANDY SAUCE
Nog ‘n heerlike resep vir lewer. Geniet.
500 g lamb’s liver, cleaned and cut into strips
250 g pork rashers, rind removed and cut into cubes
2 red onions, peeled and coarsely chopped
300 ml cream
30 ml brandy
salt and pepper
200 ml beef stock
2 potatoes, peeled and cubed
50 ml Maizena
20 ml Worcestershire sauce
oil for frying
Fresh parsley

Coat liver strips with Worcestershire sauce and dust with Maizena and season with salt and pepper.
Keep in fridge for at least 30 minutes.
In a nonstick pan, fry pork rashers until brown.
Add potato cubes and onion and fry until onions is brown. Add stock, cover and boil until potatoes is soft.
Add brandy and cream and bring to the boil, simmer for 5 minutes. Keep aside.
In another very hot nonstick pan, fry the liver in batches (as the pan will cool off very quickly) in a little oil for about 1 ½ minutes (90 sec) a side. Do not overcook. The liver should just be seared.
Add seared liver to the sauce with potatoes, mix and sprinkle with fresh parsley.
Serve immediately with polenta or mieliepap.
NOTE:
If liver stand for a while, it will loose its tenderness.
Recipe: Elize de Kock
Photo: Amanda Conradie

CHOCOLATE BUTTERMILK LAYER CAKE
Ingredients
3/4 cup Baking Cocoa, plus extra for coating pans
2 1/4 cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
1/2 cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 cups superfine sugar
4 large eggs, at room temperature
2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3 3/4 to 5 1/2 cups homemade
1 to 2 (1.55 ounces each) NESTLÉ CRUNCH Candy Bars, finely chopped
24 to 36 pieces NESTLÉ BUTTERFINGER BITES Candy, finely chopped

Directions
PREHEAT oven to 180*C. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.
BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.
TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about ¼ cup chopped Crunch bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped Crunch bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press chopped Butterfinger around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.
Recipe posted by Antique Organ Restoration
Photo: Tollhouse
Posted: Amanda Conradie

ZELDA SE TUNA TERT
2 cans tuna
4 xtra large eggs
1 half a cup of milk
2 onions
1 large
1 Chopped cup of spinach
Sauté onion & green pepper
Add salt, pepper, spice to flavour
Mix tuna, chopped spinach, eggs & milk mixture and onion & green pepper sauté.
Pour into oven dish and bake until ready ( I baked mine for 30 min).
😘✌ enjoy 👍
Photo and recipe: Zelda McBain
Posted: Amanda Conradie

CHICKEN BIRYANI WITH RAW RICE
Ingredients
10 pieces of Chicken
2 onions peeled and chopped into thin slices
2 tablespoons of pure butter
3 tablespoons of oil
3 cardamom pods
3 cinnamon sticks
1 bay leaf
Some curry leaves
1 teaspoon of cumin seeds
3 tablespoons of garlic and ginger
1 teaspoon of turmeric
2 tablespoons of breyani masala
2 teaspoons of red chili powder
2 teaspoons of garam masala
1 cup of semi cooked lentils
2&1/2 cups of raw basmati rice
Some fresh coriander
5 potatoes peeled , cubed and deep fried in some oil until golden

Method
Heat the oil with the butter and add your onions and whole spices …fry onions until brown . Add your chicken and remaining spices and salt and cook and stir for a few minutes adding a dash of water to prevent spices from burning . Next add your raw rice , lentils and about 3 cups of hot water and cook with the lid on , medium heat for about 35-40 minutes . Next add coriander and potatoes , give one stir …close with lid and simmer on low heat for 20 minutes .
Delicious
Recipe and photo: Amanda Conradie