STRAWBERRY AND PISTACHIO ICE-CREAM WITH HONEY RIPPLE
1 punnet of strawberries
quarter cup sugar
1 and a half cup of cream
1 can of condensed milk
1 can of chilled ideal milk
chopped nuts

Take a punnet of strawberries, quarter it and add to a saucepan with approximately a quarter cup sugar. (you can use less if you don’t have such a sweet tooth)
Bring to the boil and boil without stirring for about 8 minutes.
Blend smooth and set aside.
Mix 1 and a half cup of cream and a can of condensed milk.
Beat a can of chilled ideal milk until thick and frothy and add to the cream.
Fold in the strawberry syrup.
Freeze about 2 hours.
Add a handful of chopped nuts and mix through.
Drizzle honey and ripple it lightly.
Sprinkle some extra nuts over and return to the freezer.
Photo: Natacha Visagie

VLEISLAND SE BOEREWORS
Resep en foto: Stefaans Blaauw
FOOD LOVERS RECIPES
7 kg maer beesvleis of wildsvleis
3 kg vet, (sagte beesvet, BEES brisketvet, of skaapsterte)
180 g sout
60 g koljander
20 g swartpeper
10 g fyn naeltjies
20 g fyn neutmuskaat (Nutmeg)
Voeg by:
150 ml Worcestersous
Na alles klaar saam gemaal is, voeg by:
750 ml yswater
Meng goed deur met die hande en stop in 24/26 skaapderms.OF
7 kg maer beesvleis of wildsvleis
3 kg vet (sagte beesvet, brisketvet, of skaapsterte)
180 g sout
60 g koljander
20 g swartpeper
30 g Pimento/Allspice
Voeg  by:
150 ml Worcestersous
Na alles klaar saam gemaal is, voeg by:
750 ml yswater
Meng goed deur met die hande en stop in 24/26 skaapderms.

BOERE GORDON BLEU
250 – 300 g rump steak
salt and pepper to taste
Filling:
1 tub smooth cream cheese
¼ onion, finely chopped
1 tablespoon garlic chives, finely chopped
½ cup Cheddar cheese, grated
1 teaspoon smoked Spanish paprika
1 pack bacon, fried and chopped
100 g biltong, finely chopped
Add the ingredients for the filling in a bowl and mix until combined. Set aside.
Flatten the steak using your mullet and cut off any excess fat or sinew. Add salt and pepper to taste.
Spread the filling onto the flattened steak and roll the meat with the filling like a Gordon blue. Grill the steak on a very hot skillet to char. Place the sealed steak roll in a preheated oven at 240ºC for 10 min. Less or more, depending on how you like your steak done. Serve with chips and or a salad.
Recipe and photo:  Werner Pretorius

SPANSPEK EN AVOKADO SLAAI
Hoeveelhede na smaak:
roket blare
spanspek
avokado
heuning en mosterd slaaisous

Pak die roket blare onder in jou slaaibak.
Sny die spanspek in dun skywe en pak bo-op die roketblare.
Rangskik avokado wat in skywe gesny is bo-op spanspek.
Giet lekker genoeg heuning en mosterd slaaisous oor.
Bedien dadelik.
HEERLIK!
Foto: Benhet Nieuwenhuis
Nota:  Rina Kleinhans – om te verhoed dat jou avokado verkleur, sit die hele avokodo skil en al in kookwater vir 1 minuut, laat heel afkoel en gebruik dan.

MELKKOS MET BOEBER
3 pakkies boeber mix
3 sakkies melk (1 liter elk)

Melk gebring tot kookpunt en voeg boeber mix by, draai hitte baie laag.
Roer aanmekaar tot amper styf en die dikte van sop.
Kook op stadige hitte tot boeber gaar is en die sago blink ogies maak.
Bedien met kaneelsuiker.
Foto: Jolene Smith

STURDY SAUERKRAUT STEW WITH BRATWURST
Recipe and photo: Annet Geelhoed
FOOD LOVERS RECIPES
350 g or bratwurst
100 g of bacon cubes
500 g of sauerkraut
2 tablespoons oil
750 g of potatoes
1 onion
25 g of butter
50 ml of milk
1 deel apple juice
salt and pepper

Peel the potatoes, cut into pieces and cook in 30 minutes until tender. Peel and chop the onion.
Heat the oil in a frying pan. Fry the onion with bacon cubes in 2 minutes. Add the apple juice and sauerkraut and let it simmer for 15 minutes with the lid slanted on the pan.
Put the sausage with the butter in a frying pan. Put it on low heat without lid. Turn the sausage regularly
Turn up the fire slowly. Fry the sausage in 15.min.
do not heat the milk. Drain the potatoes. Stir the potatoes finely, stir in the warm milk together with a knob of butter. Add the sauerkraut mixture without too much moisture. Season the stew with salted pepper. Put the bratwurst on the stew and servers together.

KRAKERIGE HOENDERVLERKIES
4 opgehoopte eetlepels koekmeel
2 eetlepels maizena
1 teelepel uiepoeier
1 teelepel knoffelpoeier
2 teelepels suiker
½ teelepel elk sout en peper
1 teelepel rajah medium kerriepoeier
16 hoender vlerkies, geknip
½ koppie water
Olie vir diepbraai

Meng al die droë bestanddele bymekaar in ‘n mengbak. Voeg die hoender by en roer deur tot goed gemeng. Voeg die water bietjie vir bietjie by. Die mengsel moet klewerig en klam wees. Nie loperig nie. Verhit die olie teen 160 ºC. Braai die hoender, so in sarsies van 8 op ‘n slag, tot dit ligbruin is. Sodra al die hoender gebraai is, verhit die olie tot 190ºC en braai weer in sarsies van 8 vir ‘n verdere 2-3 minute tot goudbruin.
Foto: Charleen Nieuwenhuizen

OMELET LEKKERTE
3 eiers
15 ml vars broodkrummels
15 ml melk
5 ml pietersielie
1 aartappel, gaar en in blokkies gesny
15 ml gekapte ui
15 ml kaas, gerasper
15 ml olie
sout en peper

Klits eiers goed.
Voeg al die ander bestanddele by en roer goed.
Giet in 23 cm warm pan, gespuit met kossproei.
Bak 2 min tot onderkant gaar is, lig die kante van tyd tot tyd dat die boonste rou eiermengsel onderin kan loop.
Bedien met ‘n vulsel van jou keuse, ek het van die oorskiet maalvleis van die vetkoeke gebruik OF
Vou die omelet en sit voor saam met vars roosterbrood en pangebraaide kersietamaties.
Foto: Frieda Greyling

SJOKOLADEHOPIES
2 koppie suiker
4 eetlepels kakao
125 ml melk
6 eetlepels botter
knypie sout
5 ml vanielje
3 koppie hawermout

Voeg suiker en kakao en melk in groot kastrol.
Verhit oor lae hitte.
Sodra verhit het voeg die botter en sout by.
Roer tot kookpunt bereik.
Prut 2 min.
Verwyder van hitte en voeg vanielje en hawermout by.
Skep in kolwyntjiepapiertjies.
Plaas in yskas 2-3 uur.
Foto: Frieda Greyling

STEW WITH SPICY MEAT
Photo: Annet Geelhoed
FOOD LOVERS RECIPES
500 g of bacon flaps
1-2 teaspoon of sambal
2 cloves of garlic
2 onions
12 tablespoons sweet soy sauce
6 tablespoons of water
2 carrots
600 g of sweet potatoes
salt and pepper

Cut the bacon into strips. Peel the garlic and squeeze the cloves above the bacon strips. Add 8 tablespoons of soy sauce and the sambal. Mix well and cover for 1 hour in the refrigerator.
Peel the winter carrot and sweet potatoes. Cut them into strips of 0.5 cm thickness. Peel the onions and cut into thin rings.
Remove the bacon strips from the refrigerator, drain them and pat dry. Let the wok or large frying pan become very hot. Pour in the oil. Stir the strips of bacon over a high heat for 4 minutes and remove them.
Place the potatoes, carrots and onions in the pan. Bake for 5 minutes on high heat. Add the strips of bacon, 4 tablespoons of soy sauce and 6 spoonful’s of water. Stir the whole for another 2 minutes.
Tasty with parsley or coriander.