BUTTERMILK ONION RINGS
Ingredients
3 large onions peeled and cut into 1cm rings
2 cups of cake flour
1 teaspoon of baking powder
1 tablespoon of cornflour
250 ml buttermilk
Salt for seasoning
Oil for deep frying 
Method
Place onion rings in Buttermilk . Stir to cover all onion rings with buttermilk , do a batch at a time .
Place all dry ingredients in a bowl or deep pan and mix with hand to combine well . In batches dip and cover onion rings well with flour and deep fry on medium to high heat till golden brown . Sprinkle with a little salt and serve .
Delicious !!
Recipe: Fatima Sydow
Posted and Photo: Amanda Conradie

PUMPKIN BREDIE
Ingredients

You may use , Blade beef , lamb or Mutton , about 10-15 pieces

2 onions chopped finely
4 whole chillies
Freshly ground black or white pepper
Salt to taste
1 tablespoon of sugar
1 kg of peeled and cubed pumpkin
2 tablespoons of oil
1 stick cinnamon
2 all spice

Method

Heat your oil and add meat to pot , browning the meat on all sides , add your salt, onions , chillies, cinnamon , all spice and pepper . Now Braise until the onions has browned/ caramelized as well . Add a cup of hot water and simmer meat on medium heat , until water has dissolved , repeat this process until you test the meat and it’s tender … About three times , depending on the type of meat . Now add you cubed pumpkin and sugar and Braise on medium heat Until the pumpkin is soft , stirring occasionally.

Delicious!!!

Recipe Fatima Sydow
Photo: Amanda Conradie

ORZO CARAMELIZED WITH FALL VEGETABLES AND GINGER
See the browned bits on the edges of the sweet potatoes? That’s what you’re aiming for.
The onion caramelizing, with the sweet potatoes pushed to the side.
The mushrooms getting going, with the sweet potatoes still cooking and the onions caramelizing as well.
Folding the chopped chard in at the end.
Ingredients:
Salt
1/2 pound orzo pasta
Grapeseed, peanut, or vegetable oil
1 large sweet potato (about 3/4 pound)
2 medium onions (about 1 pound), finely diced
4 cloves garlic, minced
3-inch piece fresh ginger — peeled and grated, about 1 tablespoon
6 ounces shiitake mushrooms, stems removed and caps diced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
3 big leaves chard or kale, stalks removed and leaves finely chopped — about 2 cups
Freshly ground black pepper
Parmesan, optional
Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente — about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil. Set aside.
-Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Heat a large sauté or frying pan (the largest you have — you want plenty of room and hot surface) over high heat. Drizzle in a little grapeseed or vegetable oil (not olive oil — you want an oil with a high smoke point) and heat until very hot. Add the sweet potatoes and arrange them in one layer. Cook them over high heat until they are beginning to caramelize and turn brown — about 4 minutes. Flip them over and cook for another 3 minutes or so.
-Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced onions to the center of the pan and sprinkle them lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the minced garlic and grated ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.
-Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Then flip and stir them and cook for another 4 minutes.
-At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.
-Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook all the elements together for about 3 minutes on medium heat. Then turn the heat up to high, as high as it will go.
-Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook the orzo over high heat with the rest of the vegetables for about 5 minutes, letting the orzo get browned on the bottom of the pan, then scraping it up. You are developing a little more color and flavor on the pasta, and helping all the flavors combine.
-Finally, toss the chopped greens into the mix and cook for 1 more minute or until the greens are barely wilted. Turn off the heat and taste. Add salt and pepper if needed. Serve hot, with shavings of Parmesan if desired.
Variations
• For vegans: Leave off the cheese.
• For omnivores: If desired, render a little bacon, sausage, or guanciale fat in the beginning, and use this to cook the vegetables. Keep the meat in too.
Recipe and photo: The Kitcn
Posted: Amanda Conradie

JELLY SLICE
Makes 20
* 3 Packets Raspberry (or any flavour) jelly
* 3 Cups (750ml or 25 fl. oz) boiling water
* 1 Tablespoon Gelatin
* 1 cup (250ml) cream
“low fat & lite cream works” Yogurt will work as well
Combine jelly crystals, water and gelatin and stir until dissolved. Add cream and stir through. Pour into a slice tray and refrigerate overnight. Cut into slices before serving.

Photo:  Tracy Minny‎
Lacy Grey  – Ons noem die magic jelly. Ek vind die lemoen geur jelly proe beter as die strawberry. Ons is ook mal daaroor om ons oe toe te maak en drie verskillende geure te kies en te meng. Die kinders is mal hier oor.

SEAFOOD STARTER
10 king prawns
sea salt
freshly ground black pepper
plain flour, for dusting
olive oil
100 g chorizo, sliced (optional)
6 slices pancetta or streaky bacon (optional)
1 onion, finely chopped
4 cloves garlic, finely chopped
2 litres fish stock, hot
2 large pinches saffron
1 heaped teaspoon smoked paprika
500 g paella rice
1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
500 g mussels, scrubbed,(optional)
Method
Heat a little olive oil in a large deep pan and add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot fish stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the prawns, and the mussels if you are using them. Place a lid on the pan and cook for 10 minutes more.
Finally, serve this sprinkled with chopped parsley and a wedge of lemon.

PHOTO:  Elize de Kock
RECIPE POSTED: Amanda Conradie

BEST APPLE CRUMBLE
For the filling:
575 g  Bramley apples (3 medium apples), peeled, cored and sliced to 1 cm thick (see tip)
2 tbsp golden caster sugar
For the crumble:
175 g plain flour
110 g golden caster sugar
110 g cold butter
For the topping, optional
1 tbsp rolled oats
1 tbsp demerara sugar
double cream, clotted cream or custard, to serve

Preheat the oven to 190°C/170 fan/gas 5. Toss the apples with the 2 tbsp sugar and put in a 23 cm round baking dish at least 5 cm deep, or a 20 cm square dish. Flatten down with your hand to prevent too much crumble falling through.
Put the flour and 110g sugar in a bowl with a good pinch of salt, slice in the butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub them in. Alternatively, pulse in a processor until sandy (don’t over-process).
Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara over evenly, if you wish.
Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.
Apple varieties
You can use other apples, rather than Bramley, for this recipe, but if you do, slice them thinly so they soften during baking, and test carefully with a knife before removing from oven.
Tip:
Peeling apples
If you do this with a knife rather than a peeler, it is easier to cut them into quarters first. Alternatively, for a more rustic effect, leave the apples unpeeled.
Make it your own:
If you make apple crumble all the time, you may feel like varying it.- Mix ½ tsp mixed spice, cinnamon or allspice, or the scraped seeds of half a vanilla pod, into the sugar when tossing apples- Add a handful of blackberries to the apples
Apple varieties:
You can use other apples, rather than Bramley, for this recipe, but if you do, slice them thinly so they soften during baking, and test carefully with a knife before removing from oven.
Tip:
Peeling apples
If you do this with a knife rather than a peeler, it is easier to cut them into quarters first. Alternatively, for a more rustic effect, leave the apples unpeeled.

Posted and photo: Amanda Conradie
Lelane Van Der Walt: Net n caramel toffee sousie bo myne.
Foto 2:Lelane Van Der Walt

MOCK CREAM
Mock Cream is a popular alternative to real cream but it also lasts a bit longer if you need to make a birthday cake in advance. You can add any colours or flavours you like – but this is a standard vanilla version.
serves 8
4 tbsp Butter
4 tbsp Caster Sugar
4 tbsp Boiling Water
4 tbsp Milk
1/2 tsp Vanilla Extract Or Vanilla Essence

Using electric beaters cream the butter and sugar together until light and fluffy.
Whilst continually beating, slowly add the boiling water alternatively with the milk until all the sugar is dissolved and the mixture is smooth.
Add the vanilla extract and any colours or flavourings you desire.

SEMOLINA YOGURT CAKE
This yogurt cake made with semolina flour and flavored with a bit of lemon simple syrup is the solution to all manner of cake-baking problems. It is a simple, one-bowl, foolproof cake recipe.
What come out is a moist, almost creamy, cake that taste bright and tangy like the yogurt that is the main ingredient. It takes less than 15 minutes to make, and improves as it chills in the fridge for a day or two. It needed no dressing up, but would be great served with fresh berries or even a dollop of honey-sweetened yogurt on top.

For the syrup
1 cup water
1 cup granulated sugar
juice from 1 lemon
For the cake:
1 cup semolina
½ cup sugar
1½ cup plain yogurt (preferably unsweetened low-fat or regular plain yogurt, although Greek yogurt will work)
½ cup vegetable oil
3 large eggs
3 tablespoons flour
1 teaspoon vanilla extract
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

PREP TIME 15 mins
COOK TIME 25 mins
TOTAL TIME 40 mins

INGREDIENTS
Preheat the oven to 180*C. Lightly grease an 8×8 glass baking dish with cooking spray or vegetable oil and line it with baking paper.
To make the syrup, boil the water and sugar in a small saucepan until the sugar completely dissolves. Remove the pan from the heat and stir in the lemon juice. Set aside and let cool completely.
To make the cake, in a large mixing bowl, beat the eggs and sugar until the sugar dissolves. Add yogurt and oil and mix well with a wooden spoon. Add the remaining ingredients all at once and stir very well until all of the ingredients are evenly incorporated and the batter is smooth.
Bake just until the center of the cake is set and the top turns golden brown, 25-30 minutes.
Immediately pour the cold syrup evenly over the surface of the warm cake. Let the cake cool completely, or chill, before serving.
Recipe and photo: Inquiring Chef
Posted: Amanda Conradie

CHEESY PORCINI MEATLOAF
Porcini mushrooms add such a beefy richness to any dish. This meat loaf includes a delicious surprise. Cubes of mozzarella cheese are blended into the meat mixture and shredded cheese is combined with bread crumbs and herbs to create a scrumptious topping.
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 carrots, chopped
2 celery sticks, chopped
1 onion, finely chopped
20 g dried porcini mushrooms, soaked in 1 cup hot water
2 cloves garlic, minced
2¼ cup fresh bread crumbs
1 tablespoons plus ¼ cup minced fresh parsley
180 g mozzarella shredded plus
180 g mozzarella cut into 1/2″ cubes
Salt and freshly ground pepper to taste
1 kg ground beef (85% lean)
2 large eggs, lightly beaten
½ teaspoon minced fresh thyme
Preheat oven to 180ºC.
Coat bottom of roasting pan with 1 tablespoon oil.
Chop carrots and celery in food processor.
In a saute pan over medium-high heat, add 2 tablespoon olive oil.
Add the carrots, celery and onion and saute until tender. Add the mushrooms and garlic and saute for 1 minute. Let cool.
In a bowl, combine 1½ cups of bread crumbs and the mushroom soaking liquid (be careful pouring in the liquid as there will be some sand at the bottom)
In another bowl, combine the remaining ¾ cup bread crumbs, 1 tablespoon parsley, 1 tablespoon olive oil, shredded cheese and salt and pepper.
In a large bowl, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme and cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5 inch loaf. Cover the top and sides of the meat loaf with the cheese-bread mixture.
Bake about 1 hour and 15 minutes. Let rest for 5 minutes before slicing.
Serve with classic mashed potatoes.
~Adapted from Williams-Sonoma
Posted: Amanda Conradie

BLACK LENTILS WITH RED KIDNEY BEANS DAL
150 g black lentils
75 g Red kidney beans
2 liters water
1 medium onion
1 garlic clove
1 green chili (seeds removed for less potion)
2.5cm piece of fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon chilli powder (optional)
60 ml of cooking oil
large knob of butter
Soak the lentils and kidney beans overnighting in cold water. (I used a tin of Barlotti beans, so no soaking needed.)
Drain and rinse, bring to boil in a saucepan with 1 l liter of water. Skim off any froth with a metal spoon, lower the heat and simmer for 3-4 hours.
Adding another 1 liter of water if necessary.
When ready the lentils should split, the water will be darker in color with the kidney beans remaining whole.
Add salt to taste.
Remove the lid and allow the water to reduce until the mixture has a creamy texture.
Finally chop the onion, garlic, ginger and chilli.
In a small frying pan heat the oil and fry the onions until they become soft and translucent.
Add the garlic, ginger, chili and spices.
Stir the mixture in the lentils and kidney beans when they are cooked.
Transfer to a serving dish and top with a knob of butter.
Best enjoyed with Roti or a rice dish.
TIP: Never add salt until your lentils is soft!
Recipe and photo: Amanda Conradie and Elize de Kock