FONDANT CHOCOLATE CAKE
2 cups cake flour
2 cups brown sugar
3/4 cup cocoa powder
2 tsp baking powder
1 and 1/2 tsp bicarb
1 tsp salt
1 tsp coffee granules
1 cup milk
1/2 cup oil
2 eggs
2 tsp vanilla essence
1 cup boiling water

In a large bowl place all dry ingredients and whisk for a few minutes to mix thoroughly.
In a separate bowl mix milk,oil, eggs and vanilla essence, whisk for 2 minutes.
Add the egg mixture to flour mixture and beat at slow speed for 1 minute, then high speed for 3 minutes. Add the boiling water and mix 1 minute, the batter will be very liquid, but that ensures a lovely moist cake. Divide mix between 2 x 20 cm cake pans and bake for 30 minutes at 180°C.
Photo: Jacqueline Jones

MEATBALLS WITH SLICED POTATO OVEN DISH
3 large potatoes
750 g beef mince
1 tbsp paprika
1 onion
250 ml bechamel white sauce **
100 g grated Mozzarella
parsley
salt and pepper

In a bowl, mix the mince with chopped onion, chopped parsley, salt and pepper.
Peel and cook the potatoes in salt water, and place slices of potato in a pie dish.
Form meatballs from the mince and place one on each potato slice.
Add more slices of potato between the meatballs, and pour the bechamel white sauce over the meatballs.
Sprinkle with grated mozzarella and bake for 15 – 20 minutes at 200 degrees C.
Photo: Sharon Viljoen – ( 1 k sous is heeltemal genoeg. Ek het myne thermo gebak en omrede ek my balle groot gemaak het, het ek dit vir 40 min gebak. Niks het gebrand nie, was 100% reg.
**
http://www.foodloversrecipes.com/2017/09/witsous-gemaak-met-koekmeel/

VENETIAN WAFER CAKE
4 Tablespoon butter
¼ cup sugar
2 eggs
2 teaspoon vanilla essence
2 cups of cake flour
pinch of salt
2 teaspoon baking powder
½ litre thick cooked custard – 1½ liter milk and ½ cup of milk with 4 Tablespoon of custard powder
250 ml cream, whipped

Cook custard thick by bringing ½ liter milk to the boil and adding a mix of ½ cup of milk and 4 Tablespoon of custard powder. When done divide custard into 3 parts and tint, green, pink and leave the last one plain.
For the layers:
Melt the butter and beat in the sugar, eggs and vanilla essence.
Add the flour, salt and baking powder and make into a soft rollable dough.
Divide dough into 6.
Roll each one into a roti/ plate size
Bake at 200°C for 8 minutes each.
Layer each biscuit with custard and whipped cream. Place the next biscuit on top and spread again with custard and whipped cream.
Crumb the last biscuit and sprinkle on the top.
Photo: Yasmeen Ibrahim

MAALVLEIS EN GROENTESOP MET ROLLETJIES
1 pak sopgroente, opgekap
400 g bees maalvleis
2 groot uie, opgekap
blikkie gekapte tamaties
klein houertjie tamatie puree
1 koppie sop-3-in-1 mengsel
omtrent 3 liter kookwater

Het begin deur vleis en uie te braai in olie voordat die ander groentes bygegooi en laaste die tamatie en puree. Gestoom tot gort gaar en toe eers sout na smaak bygegooi. Knippie gedroogde rissie vlokkies vir ekstra woema.

Bedien saam met “coney” broodrolletjies wat vertikaal gesny word en met knoffelbotter gesmeer en met gerasperde Cheddar kaas gevul word. Bak oop by 180°C vir 7 minute of tot warm en krakerig buite. Bedien dadelik saam met die sop.
Foto: Elsabie Templeton

THE BEST CHICKEN AND DUMPLINGS
¾ cup all-purpose flour, divided
½ teaspoon salt
½ teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
½ cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns

DUMPLINGS
1-1/3 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted

SOUP:
½ cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
additional salt and pepper to taste

In a shallow bowl, mix ½ cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in ¼ cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.
Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1½-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste. Yield: 8 servings
Photo: James Gillespie-Blaauw

PORTUGESE-ROLLETJIES MET “STEAK AND KIDNEY” VULSEL
Foto: Riana Oosthuizen Oberholzer
FOOD LOVERS RECIPES
Steak and kidney vulsel:
5 T-bene waarvan ek die vleis afgesny het ± 1 kg vleis
7 skaapniertjies
1 groot ui
2 murgpampoenjies (baby marrows)
2 meduim wortels
2 tamaties
4 meduim aartappels
2 eetlepels tamatie paste

Sny steak  en niertjies in blokkies, ek het die uie, murgpampoentjies, wortels  en tamatie gerasper.
Plaas alles in ‘npot, met jou keuse van kruie en speserye (ek het tiemie (1 eetlepel) en 1 chicken stock-pot bygevoeg).
Wanneer jou vleis amper sag is, kan jy blokkies aartappel  byvoeg en bietjie tamatiepasta.
Ek het my sousie bietjie verdik met oxtail-soppoeier.
Hol die portugese broodrolletjies uit en skep jou vulsel binne in die rolletjie, bedien met slaai van jou keuse.

MAALVLEIS EN RYS GEBAK
250 g spekvleis, gekap
250 g sampioene, in skyfies gesny
halwe rooi soetrissie, ontpit en in blokkies
halwe groen soetrissie, ontpit en in blokkies
olie
1 ui, gekap
2,5 ml gekapte knoffel
2,5 ml gemengde, gedroogde kruie
2,5 ml gedroogde basiliekruid
500 g maalvleis
1 eetlepel worcesterous
2 eetlepel blatjang
1 ml sout
swartpeper na smaak
1 pakkie potato bake
187 ml warm melk
1 koppie room
2 koppie gaar rys
1 koppie kaas gerasper

Stel oond op 180ºC.
Smeer ‘n diep oondbak.
Braai spek en sampoeine en soetrissies saam.
Verwyder van hitte.
Braai ui, knoffel en kruie en voeg maalvleis by.
Voeg geurmiddels by en braai 5 min.
Maak potato bake met die warm melk aan. Roer room en water by.
Skep gaar rys onder in bak, gevolg deur spekvleismengsel, maalvleismengsel en sous.
Strooi kaas oor en bak 25 minute.
HEERLIK!!!!!!!!!!!!!!!
Foto: Behnet Nieuwenhuis en Adam Cloete

KOESKOES MET BOTTERSKORSIE
Resep en foto: Benhet Nieuwenhuis
Nota: Gebruik net die helfte van die koeskoes.
1 kg botterskorsie, geskil en in blokkies gesny
2 eetlepels kookolie
2,5 ml fyn kaneel
knypie sout
4 eetlepels strooisuiker
bietjie olie
1 ui, fyngekap
1 rooi soetrissie, in blokkie
1 eetlepel gekapte vars pietersielie
4 grasuie, fyngekap
125 ml sultanas
100 g gevlokte amandels
100 g pekanneute grofgekap

KOESKOES:
(lees nota)
500 g koeskoes
2,5 ml fyn kaneel
knypie borrie
2 koppies kokende hoenderaftreksel
4 teelepels botter

Stel oond op 180°C.
Plaas botterskorsie in ‘n oondpan en sprinkle olie bo-oor, meng goed en bak vir 20 min (of tot gaar).
Sprinkel kaneel, sout en strooisuiker bo-oor sodra botterskorie uit oond kom, roer liggies deur.
Verhit olie en soteer ui daarin tot net sag. Voeg soetrissie by en soteer nog bietjie.
Voeg pietersielie, grasuie, saltanas, amandels en neute by, soteer nog bietjie.
Verwyder van hitte en roer in by botterskorsie.

Koeskoes
Roer koeskoes, kaneel en borrie by kokende aftreksel en laat vir ongeveer 10 min staan.
Voeg botter by en roer met vurk tot los.
Skep koeskoes in geskikte opdienbak en skep botterskorsiemengsel bo op of meng deur.
Sit warm voor.

SWEET AND SOUR CHICKEN OR PORK
1 to 1.5 kg  boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
3 eggs, lightly beaten
¼ cup vegetable oil
1 cup sugar
6 tablespoon ketchup
¾ cup apple cider vinegar
1½ tablespoons soy sauce
1½ teaspoons garlic powder

Cut the chicken into bite-sized chunks. Season with salt and pepper.
Preheat the oven to 160 degrees C.
Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9 x 13-inch baking dish and continue with the remaining chicken.
In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Note: Petro Borchard Ek het die resep min of meer gevolg vanaand. Vark vleis gebruik. Minder suiker en toe pynappel sap bygevoeg en verdik met maizena.
Heel lekker

Photo: Petro Borchard

“MEAD” DRANKIE
Dit is binnekort May Day hier in Finland en traditioneel maak ons Mead wat geniet word met doughnuts. Dis ‘n baie verfrissende drankie en neem ongeveer ‘n week dan is hy reg om te drink. Die resep kan verdubbel word, en dit is nie nodig om bruin suiker te gebruik as jy nie het nie, wit suiker werk net so goed.
Vir 4 liter
4 liter water
250 g demerara suiker
250 g wit suiker
2 suurlemoene ( gebruik skiller om die zest te verwyder en druk dan die sap uit)…zest so 25 g
150 ml vars suurlemoen sap
2,5 ml kitsgis

Kook 2 liter water saam met die suiker totdat die suiker gesmelt het.
Haal van die stoof af en voeg die res van die water by, asook die suurlemoen skil en sap.
Dit temperatuur moet so 42 grade wees…voeg dan die gis by.
Laat oornag staan teen kamer temperatuur liggies toegemaak. ( so 24h)
Kry nou genoeg bottels…wat jy ookal het…bv koeldrank bottels ens. maak net seker hulle is skoon.
Gooi so 5 rosyntjies en 5 ml suiker in elke bottel.
Gooi die vloeistof deur ‘n sif in elke bottel. Maak so 3/4 vol.
Sit prop op…liggies toegedraai en plaas in die yskas. Dit neem so ‘n week vir die rosyntjies om bo te dryf dan is hy reg. Geniet 😊
Resep en Foto: Wilanda Räsänen