VEERLIGTE MELKKOS
120 ml koekmeel
10 ml bakpoeier
knippie sout
3 eiers geskei
50 ml witsuiker
7 koppies melk
50 ml gesmelte margerien
vanilla geursel (opsioneel)

Sif meel bakpoeier en sout saam.
Maak aan met melk tot ‘n pasta.
Voeg gesmelte margerien by die meelmengsel.
Klits 3 eiergele met ‘n klitser tot lig en donsig.
Voeg 5 ml Vanilla geursel by die eiergeel en suiker.
Voeg die eiergeelmengsel by die meelmengsel.
Klits die eierwitte styf laat staan eenkant.
Bring die res van die melk tot kookpunt.
Sodra dit kook, voeg van die kookmelk by die koue meelmengsel en roer goed.
Giet alles terug in die pot saam met die res van die kookmelk en roer met ‘n draadklitser oor lae hitte vir so 3 min.
Verwyder van die hitte en vou die stywe eierwitte in.
Bedien met kaneelsuiker na smaak!!
Genoeg vir 4 tot 6 mense.
Foto: Thelma En Wessel DuPreez

BAKED PASTA SHELLS WITH BUTTERNUT, RICOTTA AND PORK
1 large butternut, peeled and cubed
1 onion, sliced thickly
¾ cup milk
¾ cup vegetable stock
4 pork sausages, removed from casings
dried sage
2 cups spinach, optional
3 cloves garlic
16 – 20 jumbo conchiglie pasta shells, cooked al dente
250 – 400 g ricotta
1 egg, beaten
¼ cup parmesan, grated
additional parmesan, grated
olive oil
salt and pepper
grated mozzarella or white cheddar for topping

Preheat oven to 200°C.
Arrange onion and butternut in an even layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add sage, spinach (if using) and garlic. Cook until spinach is wilted and remove from heat.
Place roasted butternut and onion in a blender.
Blend until a smooth puree forms. Allow to cool. Stir in milk and vegetable stock. Pour butternut sauce into the base of a baking dish.
In a large mixing bowl, stir together the ricotta, parmesan, and beaten egg. Add the sausage mixture into the ricotta and stir until evenly distributed.
Fill the cooked pasta shells with the filling. Arrange the shells in the butternut sauce in the baking dish.
Sprinkle grated mozzarella or white cheddar over the shells
Bake for 30 minutes covered with foil followed by 15 minutes uncovered. Top with additional parmesan.
Recipe and Photo: Angela Landsberg

BOONTJIEBREDIE
3 groot uie, gekap
6 naeltjies
6 wonderpeperbessies
1 teelepel peperkorrels
¾ koppie water
bietjie kookolie
2 kg skaapvleis (ek het 1 kg skenkels en 1 kg nek gebruik)
2 knoffelhuisies, fyngekap
2 kg gekerfde groenbone
5 groot aartappel, in kwarte gesny, elke kwart het ek rond gesny, die snippers het ek gebruik om die sous mee te maak
sout en peper na smaak
½ teelepel fyn neutmuskaat

Kook uie, wonderpeper, en peperkorrels in water tot al die water weggekook is.
Voeg olie by en soteer die uie tot goudkleurig.
Voeg knoffel by en braai goed deur.
Voeg vleis, aartappelsnippers en naeltjies by en bedek kastrol met deksel.
Laat prut oor lae hitte tot vleis gaar is.
Voeg bone en aartappels by en kook tot gaar en ‘n lekker sous gevorm het.
Foto en resep: Petré Van Jaarsveld

ZANZIBAR FISH CURRY
500 g hake, skinned and filleted
salt and freshly ground black pepper to taste
3 teaspoons curry powder (use mild, medium or as hot as you can handle)
2 cloves of garlic, finely grated
2 cm piece of fresh ginger, peeled and grated
4 tablespoons olive oil
1 onion, finely chopped
1 sweet red pepper finely chopped
1 x 400 g can whole Italian tomatoes
½ cup full fresh coriander, chopped and a few stalks for garnish
juice of 2 limes or 1 lemon
¾ cup coconut milk

Rice or naan to serve with

Cut the hake into fairly large cubes. Mix the fish with the seasoning, curry powder, garlic and ginger and set aside. Heat 3 tablespoons olive oil in a large pan or non stick wok. Add the onion and pepper and cook gently until soft but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 min. Add tomatoes, coriander and half the lime juice and simmer uncovered for 5 min or until slightly reduced. Pour in the coconut milk and simmer for 5 min or until the fish is cooked. Add the remaining lime juice and check the seasoning. Garnish with left over coriander and serve with rice or naan.
Photo: Elsabie Templeton

Gemaak met hoenderboudjies – Foto:  Rina Kleinhans

TAMATIESOUS A LA GIDEON
1.5 kg klein tamatietjies, middeldeur gesny
2 medium uie fyngekerf
1 eetlepel crushed garlic (fyn knoffel)
1 koppie asyn (wit of bruin )
Kook hierdie bestanddele saam tot sag en jaag dit deur ‘n voedselverwerker tot fyn sodra dit afgekoel is.

Plaas terug in kastrol en voeg by:
1 koppie suiker
1 teelepel paprika
1 teelepel sout
1 teelepel rissievlokkies
4 fyngemaakte naeltjies
½ teelepel mixed spice
¼ teelepel cayenne peper
Kook die mengsel dan vir ‘n halfuur en bottel in gesteriliseerde flesse.
Foto: Gideon Louw

MILKTART FILLED PANCAKES
Basic Pancake:
310 ml cake flour
3 ml baking powder
2 ml salt
60 ml sugar
2 eggs
300 ml milk
cooking oil
cinnamon sugar

Sift the flour, baking powder and salt, add the sugar.
Add the milk while stirring.
Mix in the eggs.
Mix everything very well and make sure there is no lumps.
Let the mixture rest for 30 min.

Milktart Filling:
1 tin condensed milk
3 cups milk
¼ cup maize meal
2 eggs, whipped
pinch of salt
1 teaspoon vanilla essence
30 ml butter
cinnamon sugar

Bake the pancakes – do not roll them yet.
Mix 2 cups of the milk and the condensed milk in a pot on the stove (low heat).
Mix the rest of the milk with the maize meal and add it to the mixture in the pot.
When the mixture starts to thicken, add your eggs.
Keep on stirring.
Add the salt, vanilla and butter.
Mix very well and let it rest and thicken even more.
Take a spoon and add ± 3 – 4 spoonfulls of melktert mixture to each pancake, then roll it up.
Sprinkle with cinnamon sugar.
Photo: Melissa Butler

BILTONGSLAAI MET BASIELIEKRUID SOUS
Foto: Marian van Deventer
FOOD LOVERS RECIPES
1 pak Asian slaai
¼ komkommer
15 klein coctail tamaties
½ blok Kasselhoop cheddar with fruitcake mix, opgesny
2 hande vol nat biltong

Rangskik op ‘n bord, giet bietjie Griekse slaaisous oor.
Sprinkel bietjie swart peper oor.
Skep dan ‘n paar lepels Basil Pesto mayonnaise oor (mayonnaise gemeng met basil pesto na smaak)

CHICKEN AND PASTA BAKE
Recipe and photo: Jacqui Hillier May
FOOD LOVERS RECIPES
15 ml (1 tablespoon) cooking oil
1 large onion, chopped
500 g boned and skinned chicken breasts
2 large tomatoes, chopped
250 g macaroni
salt and freshly ground black pepper to taste
15 ml (1 tablespoon) chopped fresh or 5 ml (1 teaspoon) dried parsley

White sauce:
100 g butter or margarine
80 ml (1/3 cup) cake flour
500 ml (2 cups) milk
salt and freshly ground black pepper to taste
10 ml (2 teaspoon) fruit chutney
250 ml (1 cup) grated cheese

Heat the oil and saute the onion until soft. Cube the chicken and fry until done or golden brown. Add the tomatoes.
Preheat the oven to 180 ºCelsius.
Cook the macaroni until almost soft, drain and add to the chicken mixture. Season with salt and pepper.

White sauce:
Melt the butter in a heavy-based saucepan. add the flour, blending well. Gradually add the milk, stirring continuously. Add the seasonings and chutney. Remove from the heat and add half the cheese.
Add the white sauce to the macaroni and chicken mixture and turn into a greased, ovenproof dish. Sprinkle the remaining cheese and the parsley on top. Bake for 30 minutes or until golden brown. Serve with a green salad.

HARISSA
4 ounces dried chiles of your choice (see Recipe Notes)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 cloves garlic, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing

Optional additions:
fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika
Equipment
Heatproof bowl for soaking chiles
Skillet for toasting spices
Spice grinder, coffee grinder, or mortar and pestle for grinding spices
Knife for stemming and seeding chiles
Gloves for stemming and seeding chiles (optional but recommended)
Food processor or mortar and pestle for mixing paste
Airtight jar for storage

Soften the chiles. Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.
Toast the spices. While the chiles are soaking, toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When the spices are fragrant, remove them from the pan.
Grind the spices. Grind the spices in a mortar and pestle, spice grinder, or coffee grinder.
Drain the chiles. Drain the chiles, reserving the liquid for step 7.
Stem and seed the chiles. Remove and discard the stems and seeds from the chiles. (Wearing gloves is optional but recommended to protect your hands.)
Combine the chiles with spices, garlic, and salt. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor. (You can also use a mortar and pestle.)
Make a paste. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture.
Taste and adjust seasonings. The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.
Top with olive oil and store. Transfer the harissa to a jar and cover the surface with a thin layer of olive oil. Cover the jar and refrigerate for up to a month, adding a fresh layer of olive oil on the top each time you use the harissa.

Recipe Notes
Chiles: Use any chiles you like and have on hand, either a single kind or a combination. For moderately spicy harissa, try a mix of Guajillo and New Mexico chiles. Add heat with Arbol or Puya chiles. Add smokiness with Chipotle or Morita chiles. Add richness with Ancho, Mulato, or Pasilla chiles. For a very mild harissa, use roasted red bell peppers.

To substitute fresh chiles: Use twice as many fresh as dried (e.g., 8 ounces total fresh instead of 4 ounces total dried). You can also use a mix of fresh and dried chiles

Recipe source: Wayne Dugmore

SAMANTHA’S CHICKEN CURRY
5 chicken pieces
3 onions
crushed garlic
4 tomatoes (peeled)
1 tbs tomato paste
3 tbs Mother in laws, oriental and mild rajah curry powder mixed
4 large potatoes
1 cup frozen mixed veg
2 tbs brown sugar
1 cup cooking oil
pinch mixed herbs
4 chicken stock cubes

Dice onions, fry over medium heat together with garlic in cooking oil, once brown add curry powder mix and fry over slow heat for 15 min or so. Add raw chicken portions, let simmer for a further 15-20 min. Slowly add chicken stock with hot water, cook slowly until the chicken is partially cooked, add brown sugar mixed herbs and peeled diced tomatoes and tomato paste. Cook for 20-30 min on slow heat, add potatoes and mixed veg, remove the chicken if it starts falling off the bone. Cook until the veg is soft, add the chicken back and leave it on very low heat to thicken the gravy.🤗Best served with rice, white samp or even vetkoek.
Photo: Samantha Lottering