SLAPPAPPOFFERS
100 ml mieliemeel
500 ml water
1 eier, geklits
250 ml bruismeel
2 ml mosterd poeier
2 ml sout
knypie rooipeper
125 ml gerasperde Cheddar kaas
kookolie vir diep braai
aromat na smaak
Meng die mieliemeel en water in ‘n pot en verhit tot kookpunt. Plaas die deksel op en kook vir 15-20 minute tot ‘n slappap, roer af en toe.
Laat die pap afkoel tot louwarm. Voeg die eier by die pap en meng deur. Sif die bruismeel, mosterd, sout en peper saam en meng goed met die papmengsel. Voeg die kaas by en meng deur. Die kaas kan weggelaat word indien verkies. Skep teelepels van die beslag in warm diep olie en braai alkant tot goudbruin.
Dreineer die gaar poffertjies op kombuispapier en strooi geuropwekker (bv Aromat) oor.
Bedien die poffers warm of koud.
Nota Elize de Kock – ek het hierdie poffers baie gemaak, moenie gaarmaak voor die tyd nie, “prep” alles en hou die beslag in die yskas. Maak dit gaar net voor bediening. Koud of later is die poffers nie lekker nie, ek maak net genoeg en hou die res van die beslag in die yskas vir die volgende dag. Voeg rissievlokkies, gegeurde sout of braaispeserye by vir ekstra smaak.
Resep en foto: Adam Cloete

JOHANNA SE KARRINGMELK BESKUIT
6 koppies koekmeel
6 hoogvol teelepels bakpoeier
2 koppies suiker
250 g margarien
500 ml karringmelk
2 eiers
knippie sout
Meng droë bestanddele vryf margarien in meelmengsel in.
Meng eiers en karringmelk saam en voeg by meelmengsel.
Knie liggies en sit in panne.
Bak vir 1 uur teen 180 ºC.
Resep en foto:  Johan Coetzee

Kommentaar en foto: Teresa Louw
Ons karringmelk is 600 ml so ek kan speel met ander bestanddele. R/h pan so 3 eetlepels anys en 1 koppie semels bygesit. ½ koppie suiker weg gevat. L/h pan so 1 koppie semels by, ½ koppie korente, ½ koppie “fruit peel”, ½ koppie “shredded coconut” bygesit en ook ‘n ½ koppie suiker weg gevat.

JEANRI SE KAASKOEK
(baie lekker en jy kan hom verdubbel soos jy wil)
100g mariekoekie
50g margarien
12,5ml gelatien
25ml water
250g roomkaas
10ml suurlemoensap
5ml vanilla
2 eiergele
100g strooisuuker
125 ml room
1. Voer die pype uit met transparant papier
2. Kors: krummel koekies in sak , smelt botter en voeg by koekies .
3. Druk dun lagie krummels in vorms en verkoel
4. Spond gelatien oor water en laat staan om te hidreer .
5. Klop roomkaas, suurlemoensap, vanilla saam
6. Room eiergele en strooisuiker saam tot lig in kleur en meng met roomkaas bestandele.
7. Vou geklopte room in .
8. Smelt gelatien in microwave 9.voeg gelatien in dun stroompie by die roomkaas bestandele en roer aanhoudend tot goed gemeng .
10. Gooi in vorms met kors.
11. Verkoel tot gestol.
12. Ontvorm en garneer met vrugte en coulis of jelly bolaag
Jeanri Vermaak

BOONTJIE SOP MET CROUTONS
My hubbie like nie n baie dik sop nie..so ek het ongeveer 250g sopbone gebruik en met my bene saam gestoom vir so half uur.
Toe sommer oornag gelos op die stoof met plaat op sy laagste.
Vanmore weer hitte aangedraai en 2 wortels by gerasper, n ui ingesny, 2 oxtail blokkies en verder laat stoom vir so uur.Ek het so 2 L water ingesit aan die begin.
Dan n lekker gaar aartappel sommer met skil en al gerasper en bygevoeg.
Sout en witpeper na smaak.
Stoom maar stadig tot die konsistensie wat jy verkies.
Die bone moet baie sag wees en behoorlik uit die doppe gekook wees.
Die doppe dryf dan bo en jy kan dit afskep as jy so verkies.
Braai maar n paar croutons en garneer met vars pietersielie.
Jy moet maar water byvoeg soos nodig.
Jacques Marianne Van Niekerk

GRILLED PRAWNS WITH PEANUT SAUCE NOODLES
Peanut sauce is often used as a dipping condiment for spring rolls and satay; this nutty, sweet, hot sauce is also used to dress salads and noodles.
=To prepare Thai Peanut Sauce:
1 cup dry roasted unsalted peanuts
1/3 cup water
2 cloves garlic
1/2 tsp dark soy sauce
2 tsp sesame oil
1 to 2 Tbsp brown sugar, to taste
2 to 2.5 Tbsp fish sauce – (for vegetarians version substitute 2.5 to 3 Tbsp regular soy sauce)
1/2 tsp tamarind paste OR 2 Tbsp lime juice
1/2 tsp cayenne pepper, OR 1 tsp Sriracha sauce (adjust to taste)
1/3 cup coconut milk.
-Place all ingredients in a food processor. Process until sauce is smooth. If you prefer a thinner peanut sauce, add a little more coconut milk. Store tightly covered in the refrigerator for up to two weeks.
=To prepare Chili Lime Grilled Shrimp with Peanut Sauce Noodle:
500g raw prawns,
peanut sauce
carrot, cut into matchstick pieces
jalapeno, slivered
mung bean sprouts
spring onions, thinly sliced
rice noodles
chili powder
fresh coriander, rough chopped
fresh lime
–Cooks Note: To successfully make this type of dish you must have all your ingredients prepared and ready to cook. Bring a pot of water to a boil while you grill the shrimp to cook the noodles in at the last-minute. Thai food requires short and quick cooking time.
-To make my dish I start by skewering 500g of raw peeled and deveined prawns. (Soak wooden skewers in water for about an hour before using). Spritz the prawns with cooking spray and dust with chili powder. Grill prawns paying close attention not to over cook.Prawns are done with they turn an opaque white color. (prawn on the grill are like luggage at the airport, do not leave unattended) Squeeze fresh lime on the prawns and tent with foil to rest.
-Drop your rice noodles in the pan of boiling water you have ready and waiting. (rice noodles take only about 6 – 8 minutes to cook) While the noodles cook, heat your wok or a large pan to a medium high heat. Add 1 teaspoon of sesame oil and stir fry the carrot and jalapeno for one minute. Turn off heat. Add 3 tablespoons of peanut sauce stirring to warm (the residual heat from the pan will warm the sauce) Drain the rice noodles and add to your wok. Toss with the peanut sauce to coat. Thin with a bit of coconut milk if necessary. Add half of the onion and toss again.
-Using tongs place a bed of the peanut sauce covered noodles on a plate or in a bowl. Top with fresh onion, bean sprouts,carrots, peppers, coriander, prawn, and a squeeze of fresh lime.
-There is no real right or wrong way to make this type of dish, just do not over cook your ingredients! You can omit items you do not like and add others you do. Remember the prep work for this meal is the majority of the effort. Light and fresh with an amazing combination of flavors, this quick and easy meal just might become a favorite in your home too.
Recipe (adapted by Amanda Conradie) and photo: Amanda Conradie

VEGETABLE SOUP FOR 50 PEOPLE
Here is a great soup to serve for a large gathering.
4 kg boneless beef chuck or shin, cut into 1/2-inch cubes
1 cup all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1⁄2 cup vegetable oil
4 garlic cloves, minced
2 whole bay leaves
2 teaspoons dried thyme
6 liters water
1.7 to 2 kg peeled tomatoes
1.5 liters tomato juice
12 beef bouillon cubes
2 cups pearl barley
1 kg potatoes, peeled and cubed or grated
750 g carrots, sliced
500 g chopped cabbage
500 g onion, chopped
450 g frozen green beans
450 g frozen peas

Toss meat with flour, salt and pepper.
In a large Dutch oven, brown the meat in batches in oil, drain.
Transfer to a large stock pot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil.
Reduce heat; cover and simmer 1 hour.
Add vegetables; bring to a boil.
Reduce heat; cover and simmer 3 to 4 hours or until vegetables and meat are tender. Adjust seasoning to taste
Remove bay leaves.
Makes 50 servings.
Recipe posted by Amanda Conradie

CHICKEN CARBONARA
Carbonara makes a wonderful mid-week dinner. Simple, satisfying and ready in 20 minutes – what more could you ask for?
1 tbsp olive oil
50 g pancetta cubes, or smoked streaky bacon, chopped finely
125 g chicken breast, cut into strips (cooked will do)
200 g dried spaghetti
2 free-range eggs, beaten
2 free-range egg yolks, beaten
75 ml double cream
75 g Parmesan, grated, plus extra to serve
freshly ground black pepper

Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.
Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.
Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water.
Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine.
To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper.
Recipe posted: Amanda Conradie

HEIDI SE MA SE PIESANGBROOD
125 gr botter
250 ml suiker
2 eiers
½ teelepel vanilla geursel
4 piesangs
500 ml bruismeel
1 teelepel bakpoeier
los ¼ teelepelkoeksoda op in 125 ml melk.

Meng alles bymekaar.
Bak op 180ºC tot gaar. (ongeveer 1 uur).
Nota:
Ek rasper sommer wortel by as ek nie genoeg piesangs het nie.
Laaste keer het ek cocoa en chocchips bygesit en was baie lekker.
Resep: Heidi Vermeulen

PICKLED RED ONIONS 2
Ingredients
2 tablespoons coriander seed, toasted
1 tablespoon mustard seed, toasted
3 medium red onions, julienned
¼ cup red wine vinegar
¼ cup white balsamic vinegar
1/8 cup sugar
3 bay leaves
3 sprigs thyme
Salt and cracked black pepper to taste
1 tablespoon extra-virgin olive oil
Directions
Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.
In a small sauce pot, slowly bring the vinegars, sugar, bay leaves, and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl; allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use.

http://www.foodloversrecipes.com/2015/05/short-rib-grilled-cheese-sandwich/
Recipe and photo: Thedeliciouslife
Posted: Amanda Conradie

PIZZA DOUGH
4 cups white bread flour (800g white bread flour) +200g flour extra for dusting
1 teaspoon fine sea salt
1 dried yeast sachet
1 tablespoon golden caster sugar
3 tablespoons extra virgin olive oil
500ml (2 cups) ml lukewarm water
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. I made my focaccia with this dough as well. When using white bread flour, make sure it’s one that’s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. In a jug, mix the yeast, sugar and olive oil in the water and leave for a few minutes, then pour into the flour. Bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
Place the dough in a large flour-dusted bowl (I also spray sides of bowl with olive oil so it doesn’t stick) and flour the top of it. Cover the bowl with cling film and a damp cloth and place in a warm room for 30 min,knead and leave again for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas. Roll each ball out with your hands to make a pizza base. *********Preheat a pizza stone (or if you do not have one.. use a large oven tray, turn it upside down so the flat bottom side is up,) and then spray with a little olive oil before your dough goes on.******
Recipe: Amanda Conradie
Photo:  Elize de Kock