PETRO’S SWEET AND SOUR SAUCE
125 ml sugar (I used dark brown)
30 ml Worcestershire sauce
125 ml Tomato Sauce
30 ml Brown Vinegar
5 ml instant coffee powder (I used 10 ml Expresso powder – do not leave it out, it is essential to the taste of this sauce)
3 large onions peeled and sliced
Red bell pepper, sliced – to tast
Mushrooms, sliced – to taste
Salt pepper and chilli to taste
water if necessary

Fry onions till soft, add the rest of the ingredients, simmer for 5 – 10 minutes. If necessary, add some water to thin it out.
I used left over cooked bacon-sausages cut up in slices and some leftover cooked mince. Serve over rice/pasta/mash.
Recipe and photo: Petro Borchard

JOMIEN SE KERSFEES KLEINKOEKIES
1 x 500 gram bruismeel
500 ml suiker
2 eiers
250 gram botter
250 ml klapper
250 ml droëvrugte mengsel
sout

Klop botter, suiker en eiers tot room.
Vou res van bestanddele by en maak bolletjies.
Druk plat met vurk.
Bak in 180°C oond, 10-12 min.
Resep en foto: Andri du Toit

BEEF TONGUE IN SLOWCOOKER
1 beef tongue
1 onion
2 carrots
2 cloves garlic, or more to taste
2 bay leaves
2 pimento
2 cloves
salt and ground black pepper to taste
water to cover
1 tablespoon butter

Place beef tongue, onion, carrot, garlic, pimento, cloves and bay leaf in a slow cooker; generously season with salt.
Pour in enough water to cover beef mixture.
Cook on Low for 8 hours.
Take tongue out and cool slightly.
Peel outer layer of skin from tongue and remove rough end.
Slice the meat into thin slices.
Season. Serve with mustard sauce.
Posted by Amanda Conradie

STRAWBERRY WHIRLS
½ Ib butter
8 tbs icing sugar
4 tbsp corn flour
¼ cup coconut
approximately 2 cups flour

Cream butter and icing sugar well. Add the rest of the ingredients to make a soft dough
Roll out on a floured board. Cut into rounds. Cut out a small hole in the centre of half the rounds.
Bake in a moderate oven until light in colour. Cool
Sandwich one plain and one with a hole in the centre with strawberry icing.
Colour jam red and place on each other.
Dust lightly with icing sugar.
STRAWBERRY ICING
¼ Ib butter
Approximately 2 12 cups icing sugar
Strawberry essence
Pink food colouring
Smooth apricot jam
Cream butter and icing sugar well. Add essence and colouring. Beat well.
Recipe posted by Gillian Kruger Vermeulen

MARIETJIE SE TWIN POPS
Het sjokoladekoek gekrummel, botterversiersel gebruik om die krummels te bind
Balletjies gemaak en in die yskas gesit vir so ‘n uur of meer.
Sosaties stokkies(20cm)se boonste stukkie eers met sjokolade gesmeer en toe versigtig deur balletjies gedruk.
Gesmelte sjokolade oor die balletjies gesmeer en laat droog word.
Weer sjokolade oor gedrizzel en in 100/1000’s gedip.

Resep en idee:  Marietjie Le Sueur‎

STRAWBERRY FRIDGE TART
1 packet of Tennis biscuits
2 pkts Orley Whip cream
2 x strawberry jelly
1 kg of strawberry yogurt
strawberries, 1 flake and whipped cream for garnish (Optional)
Add your 2 packets of strawberry jelly into a small bowl, add 2 cups of boiling water and stir well, place in the fridge to cool down and get really cold but not set .
Once the jelly is cooled take out of the fridge, whip the Orley whip cream until stiff peaks forms, add the yogurt to the Orley whip, mix till well combined , add the jelly and mix again with hand whisk till you see no more streaks.
Take your tennis biscuits and dunk them one by one in a small bowl with water and lay them neatly next to each other at the bottom of your dessert dish or form a biscuit base with crushed biscuits and melted margarine. Pour over the strawberry mixture and level with the back of a spoon. Allow to set in fridge for 3 hours. Decorate with sprinkled crushed biscuits or fresh strawberries.
Note from Zelda:
Thank you to my friend Tessa for allowing me to share her recipe with you all. I halved the recipe and made it with granadilla yoghurt and lemon jelly. You can make it with any combination of yogurt/jelly that compliment each other. I left my tennis biscuits whole in the bottom of the dish. It is not a very sweet pudding so will suit someone who likes pudding but not to sweet (of course I am a sweet tooth!)
Photo’s and recipe posted by ZELDA ELLIS

BEST CARROT CAKE WITH CREAM CHEESE FROSTING
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained crushed canned pineapple
1/2 cup (125 mL) chopped pecans
Icing:
1 8 oz (250g) package cream cheese, softened
1/4 cup (60 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar (aka confectioners sugar and powdered sugar)

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.
(Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)
Icing:
In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
(Make-ahead: Cover loosely and refrigerate for up to I day.)
Photo:  Christo Anderson &  Andri du Toit

BUTTERNUT LASAGNE
45 ml olive oil
3 onions, chopped
1 teaspoon curry powder
2½ cups grated butternut
3 cloves garlic, chopped
2 tablespoons dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 ½ cup veg stock
1 tin chopped tomatoes
1 teaspoon sugar
Add onion and curry powder to oil and fry 2 min.
Add butternut and fry 2 min.
Add garlic and fry 3 min.
Add herbs and stir well.
Add stock and stir well.
Add tomatoes and sugar and stir.
Cook about 40 mins.
Meanwhile make white sauce with:
3 tablespoons butter
3 tablespoons cake flour
500+ ml milk

Make white sauce by melting the butter and adding the flour to make a roux. Add the milk and stir until thickened.
Pour thin layer of the white sauce in bottom of oven dish.
Top with 3 x lasagne sheets.
Top with a third of the butternut mixture.
Repeat layers but end with a layer of white sauce.
Sprinkle grated cheese over and bake for 35 min at 180 ºC.
Note:
I use Ina Paarman’s veg stock powder. I have never used anything else.
If using mozzarella then preferably cover with foil and bake for 20 mins and then uncover and bake further 20 min. Mozzarella burns easily. I usually use cheddar when making this dish
Recipe and photo:  Angela Landsberg

CHOCOLATE CHIP COOKIES WITH SELFRAISING FLOUR
225 g unsalted butter, softened
225 g caster sugar
170 g condensed milk
350 g self raising flour, sifted
100 g chocolate chips
Preheat oven to 180ºC (160ºC fan)
Beat butter, sugar and condensed milk until pale and fluffy.
Mix in flour and then add the choc chips.
Shape into walnut size balls and place onto lined baking sheets spaced well apart.
Bake for 12~15 minutes. leave to set for 5 min before serving.
Recipe and photo:  Chantell Scheepers Mustoe

LOVE BITES
150 grams of soft butter
1/2 cup of icing sugar
3 tablespoons of oil
1 tsp vanilla essence
1/4 cup of corn flour
1 & 1/2 cups of flour
A slab of plain chocolate melted in the microwave for 40 seconds in a heatproof bowl ( make sure the chocolate are broken into pieces) take the melted chocolate out and stir gently until smooth. Do this while your baked biscuits are busy cooling off.
Preheat the oven to 170° C and line two baking trays with baking paper.
In a large bowl , with electric hand mixer, whisk the butter for 2 minutes, next add the icing sugar, oil and vanilla essence and whisk for 4 minutes .
Next add the dry ingredients and whisk until just well combined .
Spoon mixture into a piping bag fitted with a star shaped nozzle .
Pipe round rosettes in neat rows and 2 cm apart .
Bake for 10-12 minutes or until you see the edges turn a golden brown .
Remove from the oven and cool completely.
Next lay some baking or greaseproof paper on your table .
Next to it your biscuits and your bowl of melted chocolate and a teaspoon.
At this stage I sit down on my comfy chair and get started.
On the base of each biscuit place a teaspoons worth of melted chocolate and use the back of the teaspoon to spread the chocolate allowing a little to go over the edges of the biscuit .
Place the biscuit , chocolate side facing you on the greaseproof paper .
Repeat process with remaining biscuits … Halfway through setting of the chocolate, take a fork and make a zigzag motion through the chocolate to create the pretty pattern .
Allow to set completely , turn the biscuits around , and you got Love Bites .
Recipe: Fatima Sydow
Photo: Chantell Scheepers Mustoe en Petre van Jaarsveld
Petre se kommentaar:  Perfek vir die koekiedrukker…