Paptert Resepte

Fees paptert:
(Annetjie Cilliers)
Bestanddele
3 koppies mieliemeel
6 koppies water
1½ teelepel sout
1 bottel biltong smeerkaas
250ml room
1 blikkie geroomde sampioene
250g ontbytspek
2 uie
gerasperde kaas

Metode
Stel oond op 180C, en spuit ‘n bakskottel. Kook mieliemeel in sout en water tot gaar.
Snipper en braai spek en uie. Meng gebraaide spek en uie, smeerkaas, room en geroomde sampioene. Skep in lae in bakskottel: Pap, dan spek mengsel. Herhaal lae.
Strooi gerasperde kaas oor en bak totdat die kaas gesmelt is. Bedien saam met braaivleis.

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Paptert met ‘n twist:
(Anita Marsili Booyse)
BRON: wat eet ons vanaand
Lekker groot pot krummelpap – groterige korrels wat lekker sal kan in balvorm kan kleef (gaar en half afgekoel)
2 koppies bruinbroodkrummels
driekwart koppie botter (gesmelt)
3 pakkies bladspek
1/2 koppie melk
6 eiers, geskei
een blik geroomde sampioene
een blik gesnipperde sampioene gedreineer
2 lekker vol koppies gerasperde Chedderkaas
170g blikkie ingedampte melk
350 ml suurroom
5ml sout

Voorverhit die oond tot 180C en smeer ‘n oondskottel.
Braai die spek bros in botter en krummel dit.
Hou ‘n bietjie van die spek vir garnering
Meng die krummelpap, brood krummels en sout, voeg die gesmelte botter by en meng goed
Voeg die spek by die krummelpapmengsel.
Klits die melk en eiergele saam en voeg dit en die sampioene en helfte van die kaas, voeg by die papmengsel (die deeg kan stewiger gemaak word met xtra krummelpap of verdun word met gebruik van melk.)
Rol nou lekker bolle van die papmengsel en plaas in oondskottel
Sprinkel die res van die kaas en spek bo-oor
Giet suurroom nou bo-oor papbolle gevolg deur en die ingedampte melk
Bak vir +- 45 min

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Paptert met groente:
(Alma van Dyk Pretorius)
Stywe pap
Kaas, gerasper
Groente (uie, sampioene, wortels, baby marrows, kool, ens), gestoom
Kruie, sout, peper

In ‘n oondbak, pak ‘n laag pap, dan die groente, geur dit, dan kaas. Herhaal die lae en bak in oond tot kaas gesmelt

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HEERLIKE PAPTERT MET SAMPIOENE, SPEK EN KAAS
(Bron: Onbekend)
Posted: Margaret Henning Hale
Die resep is genoeg vir 6 – 8 persone
Bestanddele vir die stywepap
4 koppies water
2 teelepels sout
2 eetlepels botter
2 ½ koppies mieliemeel

Metode:
Giet water in ‘n potjie, voeg sout en botter by en bring tot kookpunt
Giet mieliemeel by om ‘n hopie in die middel van die pot te vorm maar moenie roer nie.
Verminder hitte plaas deksel op potjie en laat pap 5 minute prut.
Roer liggies met ‘n vurk, plaas deksel terug en prut vir nie meer as nog ‘n uur nie.

Bestanddele
250 g spekvleis – fyngekap
300 g sampioene, gekap
½ koppie room
250 ml gerasperde Cheddarkaas
1 blik heelpitsuikermielies
varsgemaalde swartpeper
ekstra gerasperde kaas

Metode:
Maak stywepap en laat afkoel.
Braai spekvleis in eie vet tot bros in swaarboompan.
Voeg sampioene by en braai liggies.
Roer dan room, kaas, mielies en peper in.
Rangskik pap en sampioenvulsel in lae in oondvaste bak, met die vulsel bo-op.
Strooi kaas bo-oor

CHICKEN PIE ALA SHAN

Ingredient:
1 chopped onion
Half red and yellow pepper chopped (optional)
2 garlic cloves crushed
1 tablespoon ginger finely chopped
500g chicken fillet
5 to 8 tablespoons oil
5 cloves
2 to 3 tablespoons chicken braai spice
1 cup cream
Half packet of mushroom cream soup
3 tablespoons mixed herbs
Pinch of salt and white pepper
Fresh thyme
2 pastry rolls
1 egg
3 tablespoons butter
1 tablespoon sesame seeds

Method:
Boil chicken fillet and then let it cool down
Then cut up the cooked chicken in fine slices or use fingers and tear it apart, (should be really fine)
Fry chopped onions in oil till almost golden brown then add cloves garlic, ginger and peppers
Fry this for another 3 minutes then add cooked chicken, spices and mixed herbs,
Turn the heat low
Next mix the mushroom soup in half cup of water
Add this, the cream and salt and pepper to the pot.

Throroughly smeer some butter in a glass dish, then lay the first pastry
Next add the chicken filling and ontop of that the next pastry roll
Use a fork to make some wholes in the pastry
Warm the 3 tablespoons of butter in a cup in the microwave, then add the egg
Mix through and throw over the pie
Sprinkle with sesame seed and fresh thyme
Bake in oven on 180 degrees for 30 minutes till golden brown
Check in between on your pie,

Resep en foto: Shan T Russ

Amanda Conradie

GREGORY SE NACHOS
Pan ingredients
250g to 300g Mince,
1 x Red Onion or Brown Onion,
1 x ½ Red and Yellow Pepper or just, 1 x Green Pepper it’s up to you.
+- 1 TBS Garlic and Ginger (To suit your own taste)
Spice Mixture
1 TBS Garam Masala,
1 TBS Medium heat Chicken or any Red mixed Masala,
1 TSP Salt,
1 TBS BBQ Spice (I use Freddy Hirsch Winchester) But any should do,
1/2 TSP Ground Coriander,
1 TSP Paprika,
1 TSP Mustard Powder.
Optional (1 x Heaped TBS Blended Pickled Chilly relish added to a cup of water) Give’s it another dimension.
Nachos – I buy them LoL
Mozzarella and Sweet Milk cheese Mixed.
Mashed Avo (Guacamole) salt and Pepper to taste.
Diced Tomato and Onion for on top

Slightly Brow Onions and Spices with some Olive or regular Oil. Add Mince and Brown that everything combines nicely then add your Garlic and Ginger. Once Browned and everything is incorporated Add your Cup of Lukewarm water with (Optional – Blended Pickled Chilly relish). Reduce till you get a lekker consistency as you see more or less by the Photo.
Once that is done you can Assemble. Nachos, Mince then Cheese. Into the Oven they go. Add your Guacamole and top with Tomato and Onion Mix.
Its Quick and easy meal , Hope you Enjoy
Recipes and pictures: Gregory Andrew Gough

HOENDERPASTEI MET SPEKVLEIS
170 g broskors of skilferdeeg
Vulsel:
500 g gaar hoender in blokkies gesny
4 repe spek in blokkies
120 g knopie sampioene
5 eetlepels koekmeel
5 eetlepels botter of margarien
300 ml melk sout en peper
Verhit die helfte van die botter in ‘n braai pan en sorteer die spekvleis en sampioene 2-3 min lank daarin. Haal af en sit opsy.
Verhit die res van die botter in die braai pan en roer die meelblom in tot glad en laat 2-3 min lank kook, roer aanhoudend.
Roer die melk en die geurmiddels na smaak in; verhit tot kookpunt; kook tot verdik.
Voeg die hoender, spekvleis en sampioene by; meng goed; laat effens afkoel.
Skep die vulsel in ‘n 20cm.
Rol die deeg uit tot ‘n sirkel wat oor die pasteibord gaan pas, en sit die kors oor die vulsel. (Nou kan jy rou vries as jy wil).
Verf met melk en bak 30-35 min lank in die oond by 200ºC. Bedien warm of laat afkoel en bevries gaar as jy wil.
Posted: Amanda Conradie

MEDITERRANEAN ORZO PASTA
2 tbsp vegetable or olive oil
75 g frozen chopped onions
700 g bottle tomato and herb pasta sauce
500 ml water
1/2 tsp dried oregano
100 g orzo
200 g char-grilled marinated aubergine, chopped
150 g char-grilled marinated red pepper, sliced
125 g frozen broad beans, thawed, peeled
75 g pitted kalamata olives
120 g feta cheese, finely chopped
2 tbsp fresh chopped flat-leaf parsley
2 tsp finely grated lemon zest

Heat the oil in a large heavy-based pan over moderate heat. Add the onion and cook and stir for 2-4 mins or until soft. Add the pasta sauce, water and oregano then bring to the boil.
Stir in the orzo and reduce the heat. Simmer, uncovered, for 6 mins. Stir in the aubergine and pepper and simmer for a further 6-7 mins or until pasta is tender. Remove from heat.
Stir in the broad beans and olives. Spoon into a shallow serving bowl. Serve topped with the feta, parsley and lemon zest.
Posted: Amanda Conradie

PEETMA SE GEMMERPOEDING
1 ½ koppies meel
1 koppie melk
1 teelepel koeksoda
1 eier
1 koppie suiker
250 g margarien
1 teelepel fyn gemmer
2 eetlepels appelkooskonfyt

Verroom botter en suiker.
Voeg eier by en klits goed.
Voeg konfyt by.
Sif droë bestanddele.
Gooi afwisselend met melk by eiermengsel.

STROOP.
Smelt 1 koppie suiker in 3 koppies kookwater.
voeg 1 teelepel suurlemoenskil by.
Gooi in diep skottel (skep die beslag in die stroop voor jy dit bak) en bak by 180°C tot bruin en gaar.
Bedien met vla.
Resep: Alice Meintjes

MARIE SE TROUT IN OOND
Sout en peper in sy maagholte tesame met uie
splete gemaak en gevul met ui en suurlemoen stukke.
olie gesmeer op foelie en oond gebak vir 35 – 40 minute by 200C.

RESEP EN FOTO: Marie Dumas Jennings

KERRIE-PYNAPPEL
Kook 2 kg uie (nie te fyn nie) vir ‘n half uur.
Dreineer
Voeg nou die volgende bestanddele by:
4 koppies suiker
3 koppies wit asyn
2 teelepels borrie
1 eetlepel sout
2 teelepels kerrie
2 teelepels gemmer
knypie rooi peper
3 groot pynappels
1 ½ opgehoopte eetlepel Maizina

Kook vir 15-20 min tot dik en bottel warm.
Resep: Jeanette Martins
Foto: Annelie Kruger

CARROT AND PECAN CAKE
INGREDIENTS
300 g carrots, peeled and finely grated
100 g pecan nuts, chopped
2 oranges, 1 zested, both juiced
475 g butter
150 g caster sugar
1 pinch salt
1 tsp vanilla extract
6 eggs
75 g plain flour
1/2 tsp cinnamon
250 g hazelnuts, chopped
2 tsp baking powder
400 g icing sugar
400 g cream cheese
25 g pistachio nuts, chopped
18 marzipan carrots
1.Preheat the oven to 170°C/150°C fan/gas 3. Mix 75g of butter, the sugar, salt and vanilla extract. Stir the eggs one by one and add 2 1/2 tbsp of orange juice and the orange peel. Mix flour, baking powder, cinnamon and nuts and fold it into the cake mixture. Stir in the carrots.
2.Pour the cake mixture into a greased, 26cm diameter springform cake tin, smooth it over and bake for 35-40 mins. Check that’s done by sticking a wooden skewer in to the middle of the cake; if it comes out dry, it’s done. Remove the cake from the oven, put it on a cooling rack, and loosen it from the edge of the cake tin. Immediately sprinkle it with 100ml of orange juice and leave it to cool.
3.When the cake is cool cut it in half horizontally. Beat 400g of butter with a whisk for 3-4 mins until creamy. Stir in the icing sugar and cream cheese and whisk the mixture well. Put the lower half of the cake on a cake plate and spread it with 1/4 of the cream. Put the upper half on top and spread the remaining cream on the top and sides of the cake. Chill it for 1 hour, and serve sprinkled with chopped pistachios, and decorated with marzipan carrots.
Recipe and photo:Recipes+
Posted: Amanda Conradie

PARMESAN CRUSTED HADDOCK
4 Haddock petite fillets
4 slices of fresh brown bread cumbs
3 tbsp grated Parmesan cheese
1 tbsp freshly chopped Parsley
3 tbsp olive oil

Place Haddock fillets in oven proof dish
Drizzle with Olive oil on both sides
Mix breadcrumbs, parsley and cheese in a separate bowl, and top Haddock on top (skin side down) with this bread mixture
Press mixture down on fillets, put in fridge for approx 30 min
Bake in pre-heated oven for 15 to 20 minutes at 180*C
ENJOY!!!! (and of course… a glass of your favourite white wine!!!)

Recipe and Photo: Elize de Kock