MELISSA’S SWISS ROLL
3 large eggs, at room temperature
75 g (100 ml) castor sugar
75 g (135 ml) self-raising flour
castor sugar extra
about 60 ml apricot/raspberry jam
Heat the oven to 220°Cel. Grease and line with greased greaseproof paper a swiss roll tin 32,5 cm x 22,5 cm.

Whisk the eggs and sugar together in a large bowl until the mixture is light and creamy and the whisk leaves a trail when lifted out. Sieve the flour and carefully fold it into the mixture with a metal spoon.
Turn the mixture into the tin and give it a gentle shake or smooth with the back of the spoon so that the mixture finds its own level. Make sure that it is spread evenly into the corners.
Bake for about 10 minutes until the sponge is golden brown and begins to shrink from the edges of the tin.
While the cake is baking, cut a piece of greaseproof paper a little bigger than the tin and sprinkle it with castor sugar. Heat the jam until it is of a consistency that is just easy to spread. If it is too hot it will soak into the sponge.
Invert the cake onto the sugared paper. Quickly loosen the paper on the bottom and peel it off. To make rolling easier, trim all four edges of the sponge and make a score mark 2,5 cm in from the rolling edge, being careful not to cut right through.
Spread the cake with the jam, taking it almost to the edges. Fold the narrow strip created by the score mark down onto the jam and begin rolling, using the paper to keep the roll firm.
Leave to settle for a few minutes with the paper still around it. Lift the swiss roll onto a cooling rack and remove the paper. Sprinkle with more sugar and leave to cool.
Recipe and Photo: Melissa Ann Vermeulen

ELIZE SE SUURROOM KORS VIR PASTEIE
750 ml (3 koppies) wit broodmeel
5 ml (1 teelepel) sout
250 g ongesoute botter
250 ml suurroom
Sif die meel en sout 3 keer saam en sny of vryf die botter met jou vingerpunte in tot die botter soos klein ertjies in die meel lyk.
Voeg al die suurroom gelyk by die meel en sny dit met ‘n mes in tot goed gemeng.

Knie die deeg liggies met een hand tot dit ‘n bol vorm. (Moenie ekstra water byvoeg nie, hou net aan knie tot die deeg hanteerbaar word.)
Laat die deeg 30 minute of selfs oornag in die yskas rus.
Rol die deeg op ‘n meel bestrooide oppervlak uit en vou in derdes.
Draai die deegpakkie sodat die oop kante na jou toe wys.
Rol weer uit en vou weer in derdes.
Herhaal 1 maal.
Laat die deeg weer 30 minute rus. Herhaal die rol-en-vou proses nog 2 keer.
Die deeg is reg om te gebruik, maar kan ook 3 dae lank verkoel of tot 3 maande lank gevries word.
Ek het net die helfte van die resep van suurroomkors gemaak en dit was genoeg vir 1 tarentaal pastei.
Resep en foto:Elize de Kock
Vulsel op die foto:
http://www.foodloversrecipes.com/2018/02/elize-se-tarentaal-pastei/

ELIZE SE TARENTAAL PASTEI
Resep en foto: Elize de Kock
FOOD LOVERS RECIPES
1 kg nek, lies of bors van wild, haas of tarentaal in stukke gesny
6 kruie naeltjies
3 lourierblare
1 knoffelhuisie
10 peperkorrels
10 ml (2 teelepels) sout
2.5 ml (½ teelepel) peper)
25 ml (2 eetlepels) asyn
62 ml (¼ koppie) rooi soetwyn, indien verkies
50 g varkspek

Vee die vleis met ‘n klam doek af en sny dit in stukke.
Plaas die vleis en spek, in repies gesny, in ‘n swaar kastrol en gooi genoeg water oor om dit net te bedek.
Voeg die naeltjies en die peperkorrels by en laat 3-5 uur lank stadig oor lae hitte of in ‘n stadige oond by 120ºC tot 150ºC, stowe.
Voeg die ander kruie, sout en asyn by nadat dit 2 uur lank gestowe het.
Haal die naeltjies en die peperkorrels uit en voeg die wyn by ‘n halfuur voor dit klaar gekook het.
Die vleis moet maklik van die bene afkom as dit gereed is. Verwyder al die bene en die velletjies en maak die vleis met ‘n vurk fyn.
Die sous kan met meelblom verdik word wat met koue water gemeng is, indien verkies.
LW: Dit kan ook gebruik word in ‘n pastei.

PETRE SE BROOD EN BOTTER POEDING
4 snye brood, wit of bruin soos verkies
Smeer brood met botter of margarien.
Sny in driehoeke en pak in bak, ek het myne in blokkies gesny.
3 eiers geskei (Gele gemeng met 2 koppies melk)
1/4 koppie suiker
1 teelepel vanielje geursel
Klits bogenoemde drie bestanddele saam.
1/2 koppie sultanas, ek het vrugtekoekmengsel met neute in gebruik.
1/4 koppie fyn klapper
1/2 teelepel fyn kaneel

Sprinkel sultanas, klapper en kaneel oor brood.
Gooi geklitste eiergeelmengsel oor die brood.
Klits eierwitte styf met ‘n half koppie suiker en 1 teelepel kremetart om meringue te vorm.
Skep oor broodmengsel in bak.
Bak teen 160°C tot gestol en meringue goudbruin is.
Bedien met roomys of vla.
Resep en foto: Petre Van Jaarsveld

JAAR TOET SE LEWERKOEKIES
1.5 kg beeslewer, membraan verwyder
1 groot ui, skoongemaak en in groot stukke gesny
2 wortels, skoongemaak en in groot stukke gesny
4 medium aartappels, geskil
½ koppie broodkrummels
2 groot eiers, geklits
1 teelepel fyngemaakte koljander
2 teelepels braai speserye (ek het die sout vervang met speserye)
¼ koppie asyn
½ teelepel peper

Verwyder die pypies in lewer en sny op in stukke.
Maal lewer, wortels, uie en aartappels tesaam met growwe sif op meultjie.
Meng goed saam. Skep lepels vol en bak in vlak olie tot gaar.
Resep en foto: Alta Gunter Van Dyk

NO BAKE CHEESECAKE TRIFLE
Yield: 6 servings
1 package Cream Cheese, softened (I used Lancewood)
1/3 cup sugar
1 tub Whipped Topping, thawed (I used chocolate mousse and fresh cream)
Pink, Violet and Yellow food coloring, 2-3 drops each
2 digestive biscuits, crushed (I used extra and added some butter)
Sprinkles and banana slices for garnish, optional
Combine cream cheese and sugar in a large bowl and beat until smooth
Reserve 1/2 cup of cool whip whipped (or cream) topping
Fold in cream topping until well blended
Transfer to airtight container and place in refrigerator for 3 hours
Remove from refrigerator and divide into thirds, color each with food coloring
Transfer into plastic re-sealable bag or decorator bag fitted with a large round tip
Add biscuits to a resealable bag and crush
Squeeze cheesecake mixture into dessert glasses, adding crumbs between each layer
Add reserved cream whipped topping to a resealable bag and add a large dollop to the top, add sprinkles if desired
Store in refrigerator until ready to serve, store leftovers in refrigerator
Notes
You can layer the cheesecake in any type of glass container, or fill a biscuit crust and serve as a pie.
Recipe and photo: Charmaine Mostert

GEORGIE SE 7 MINUUT MIKROGOLFOOND KOEK
250 ml koekmeel
250 ml strooisuiker
10 ml bakpoeier
3 eetlepels maizena
2 eiers
2 eetlepels olie
250 lou water
1 teelepel vanilla

Meng droë bestanddele goed saam.
Meng nat bestanddele sonder vanilla.
Meng droog en nat bestanddele bymekaar en voeg laastens vanilla by.
Bak in ringkoek pan vir 7 min in mikrogolfoond op hoog.
Laat staan ‘n rukkie voor jy dit uitkeer.
Resep en foto: Georgie van der Walt

HONEY BALSAMIC ROASTED BRUSSELS SPROUTS
These Honey Balsamic Roasted Brussels Sprouts are not only beyond easy to prepare, but I guarantee they will be gone in no time so make plenty!
500-600 grams brussels sprouts
3 tbsp olive oil, separated
3/4 tsp salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey

Preheat oven to 200°C.
Line a baking sheet with aluminum foil or use a silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl.
Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly.
Taste and season with kosher salt if necessary and serve.
Recipe and photo: Elize de Kock

MARYLAND CHICKEN WITH ROASTED VEGETABLES AND CHAMPS
2 chicken maryland
1 green pepper, cut into chunks
1 large onion, cut into wedges
4 cloves garlic, crushed
1 tsp dried thyme
Fresh rosemary, to garnish
For the marinade:
1/2 cup balsamic vinegar
3 tbsp extra virgin olive oil
3 tsp soft brown sugar

Champs mash:
2 large potatoes, peeled and chopped into chunks
30 g butter, chopped
4 spring onions, snipped with scissors
Salt and freshly ground pepper, to taste
1 tsp milk

Firstly, make the marinade. Whisk the balsamic vinegar, oil and sugar in a bowl until the sugar has dissolved. Arrange the chicken in a large roasting pan and drizzle half the marinade onto the chicken. Marinate for at least 1 hour before cooking or preferably overnight.
Preheat oven to 200°C.
Place the onion and garlic in the roasting pan with the chicken, and sprinkle the thyme over the top of the chicken. Drizzle about 1 tbsp of marinade on the onion. Bake for 25 minutes.
Add the capsicums and drizzle the rest of the marinade over chicken and vegetables and bake for a further 10 minutes. Serve immediately with the champ mash and sauce, along with the roasted vegetables.
For the champ, boil potatoes in a saucepan of salted water over high heat until tender, about 15 minutes. Using a ricer, mash the potatoes until smooth. Add butter and spring onion, and mix well. Season with salt and pepper.
Served with champ, and roasted brussel sprouts and honey glazed baby carrots.
Photo and recipe: Elize de Kock

HONEY GLAZED BABY CARROTS
Honey brings in such a pleasant sweetness to these baby carrots.
2 tablespoons unsalted butter
1 bag baby carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves

Melt butter in a large skillet over medium heat.
Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.
Serve immediately.
Recipe and photo:  Elize de Kock
2nd Photo:  Kirsty Jooste