ERNST SE VINNIGE KAASKOEK
Gebruik een pak tennis biskuitjies, maak hulle fyn.
Smelt botter en meng saam om in ‘n tert bak te sit, onder en aan die kante.
1 blik kondensmelk
1 blik ingedampte melk
1 x 250 ml vars, dubbel room
Meng alles saam.
Kry ‘n paar klein blikkies granadilla (passion fruit) meng alles saam.
Gebruik dan een groot of 2 klein suurlemoene se sap.
Sit in mengsel en meng tot styf.
Gooi oor die tert basis.
Sit in yskas of in die vrieskas vir half uur.
Resep: Ernst Van Niekerk
Foto:  Johan Van Zyl

ALTA SE GEBAKTE MARROW GEREG
2 marrows, geskil en ontpit (omtrent 1 ½ kilogram)
Kook tot sag en laat afkoel en maak fyn kan nog stukkies in wees.
Meng die volgende saam met marrow:
6 hoog vol eetlepels meel
½ teelepel sout
4 eetlepels suiker
4 eetlepel gesmelte botter
4 geklitste eiers
3 gelyk teelepels bakpoeier

Meng goed deur.
Stip met stukkies botter en strooi bietjie kaneel suiker oor na smaak.
Bak in gesmeerde oonbak vir ± 45 min op 180°C.
Foto en resep:  Alta Gunter Van Dyk

TILAPIA OP DIE KOLE
Maak vis skoon en sny rugvin en ander vinne af met ‘n skêr.
Sny so 3 vlak gleuwe deur die vel aan elke kant van vis. Spuit binne en buitekant van vis met olyfolie.
Strooi sout en vis speserye binne en buite om vis.
Vul maagholte met roosmaryn takkie, ui en suurlemoen skyfies, pak ook suurlemoen en roosmaryn takkie bo-op vis.
Spuit ‘n toeknyp rooster met spray and cook en braai jou vis op medium tot warm, nie te warm kole, tot vleis sag is.
Toets met ‘n vurk. Braai so 4 min aan een kant dan weer so 2 min aan ander kant.
Bedien met ‘n heerlike vars slaai.
Foto en resep:  Elize de Kock

HOMEMADE FERRERO ROCHER CHOCOLATE
(We had Macadamia nuts in the garden, so this was used)
3 cups crushed hazelnut wafer cookies
3 cups finely chopped toasted hazelnuts/macadamia
1¼ cups Nutella
Whole nuts for middle of chocolate
Chocolate coating:
1 cup semisweet chocolate chips
1 teaspoon coconut oil (or vegetable oil)
1½ cups finely chopped toasted hazelnuts/macadamia

Line a baking sheet with parchment paper or nonstick mat.
Crush the hazelnut wafer cookies and add them to a bowl.
Mix hazelnuts/macadamia nuts and Nutella well. (it will be sticky).
Place in the fridge for 30 minutes so the mixture firms up.
Take a teaspoon size of mixture, add a nut in middle and shape into balls, place on baking sheet and freeze for 15 minutes.
While you’re waiting, stir the chocolate and oil together in a medium bowl.
Melt the mixture in the microwave on low heat until fully melted, stirring about every 30 seconds.
Add the chopped nuts and stir thoroughly to combine.
When the balls are ready, insert a toothpick into the ball and dip into the melted chocolate mixture.
Place the balls onto the baking sheet.
Once you’ve finished coating, place back into the fridge for 15 minutes.
To serve, place chocolates into mini cupcake liners.
Recipe by Amanda Conradie
Photo: Elize de Kock

PINEAPPLE GLAZED HAM
1 (2.7kg) ham
1 fresh pineapple
350ml pineapple juice
220g dark brown soft sugar

Preheat oven to 170 C / Gas 3. Place the ham, cut side down, into a roasting tin.
Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1.25cm slices and cut the cores out of the slices. Pin the slices onto the ham with cocktail sticks.
Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 60 degrees C, 1 1/2 to 2 hours.
While the ham is baking, mix the pineapple juice and dark brown soft sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened.
Work carefully because the glaze will be sticky and very hot.
Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.
Photo: Amanda Conradie

ROASTED DUCK L’ORANGE
1 duck
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large apple (I used Granny Smith)
2 Cloves garlic
2 Sage leaves
1 teaspoon light olive oil

Sauce:
4 tablespoons spicy mango chutney
2 tablespoons peach preserves
Juice of 1 orange
3 tablespoons of duck drippings, from pan
1⁄4 cup red wine

Sprinkle chili powder, garlic powder, and salt all over duck.
Cut 1-inch slice in skin of duck on both sides of breasts.
Puree garlic, sage and olive oil and fill in slices in skin with mixture.
Chop apple into 1-inch pieces and stuff inside duck.
Bake at 175*C for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.
Put the ingredients for the L’Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.
Serve L’Orange sauce over sliced duck breasts and other parts.
Makes about 1 cup.
Photo:  Amanda Conradie

RINIE SE SJOKOLADE KOEKIES
Koekies:
250 g botter
250 ml versiersuiker
1 koppie mielieblom
30 ml koffiepoeier
15 ml warm water
5 ml vinielje geursel
500 ml koekmeel

Versiersel :
100 g botter
1 koppie versiersuiker
5 ml koffiepoeier
15 ml kookwater

Voorverhit die oond tot 160 grade C
Smeer ‘n paar bakplate
Koekies :
Klits die botter en versiersuiker saam en voeg die mielieblom by
Los die koffiepoeier in die waterop en voeg by die mengsel
Voeg die vinielje geursel by en meng
Voeg die koekmeel by en meng tot n sagte deeg
Vorm stafies en pak op die bakplate en bak vir 15 min
Versiersel :
klits die botter en versiersuiker goed
Voeg die koffie opgelos in kookwater by en klits goed
Plak die koekies met die versiersel aanmekaar vas
Jy kan ook die koekies met gesmelte sjokolade aanmekaar plak
Resep en foto: Gideon Louw

AMANDA SE PAMPOENKOEKIES IN STROOP
500 ml gaar boerpampoen
250 ml gesifte koekmeel
10 ml bakpoeier
2 ml sout
1 geklitste eier
Kookolie

SOUS:
15 ml botter/margarien
200 ml suiker
200 ml melk
15 ml mielieblom
175 ml koue water
5 ml vanilla/caramel essence

Maak pampoen goed fyn.
Voeg, meel, bakpoeier, sout en eier by en meng goed.
Skep lepels vol in warm olie, druk effens plat en bak tot weerskante goudbruin en gaar.
Pasop dat die olie nie te warm is nie, dan brand die koekies voordat hulle gaar is.
Dreineer op kombuispapier en skep in opdienskottel.
Verhit botter, suiker en melk tot kookpunt.
Los mielieblom in water op en roer in ‘n straaltjie by die melkmengsel. Voeg geursel by, kook tot verlangde dikte en gooi oor warm koekies.
Dien warm op.
Foto en resep:  Amanda Conradie

ONE BOWL APPLE CAKE
2 eggs
1 ¾ cups sugar
2 heaped teaspoons cinnamon
½ cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking powder
Preheat oven to 180 ºC.

In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking powder and flour and add to the ingredients in the bowl.
Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased one 9 x 13 or two 9″ round pans.
Bake for approximately 55 minutes.
I added peaches and nectarines.
Photo: Nina Meyer

LELANE’S PICKLED GARLIC AND FETA
1¼ teaspoons kosher salt
½ teaspoon whole black peppercorns
½ teaspoon mustard seeds
½ teaspoon fennel seeds
½ teaspoon crushed red pepper
Bring a small saucepan of water to a boil over high heat.
Add garlic and cook for 3 minutes; drain.

Transfer the garlic to a 2-cup glass canning jar (or other heatproof jar) with a tight-fitting lid.
Combine ⅔ cup water, vinegar, sugar, salt, peppercorns, mustard seeds, fennel seeds and crushed red pepper in a small saucepan.
Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
Pour the hot pickling solution into the jar.
Let cool to room temperature.
Cover and refrigerate for at least 8 hours for the flavors to develope.
Make Ahead Tip: Refrigerate for up to 1 month
Photo:  Lelane van der Walt