HOENDER LASAGNE MET AARTAPPELS
Bron: Petré Van Jaarsveld
Foto: Petré Van Jaarsveld
FOOD LOVERS RECIPES

500 g hoender
1 groot ui, grof gekap
bietjie fyn naeltjies
sout en grof gemaalde swartpeper
¼ koppie BBQ sous
3 aartappels
500 ml witsous

Kook tot gaar. Pluis die hoender en meng met 1 koppie sous wat in die pot is, asook die BBQ sous.
Skil die aartappels, sny in plat skywe en kook 10 minute in sout water.
Maak die witsous, voeg ‘n bietjie fyn neutmuskaat en ‘n knippie rooi peper by.
Giet ‘n bietjie van die witsous onder in ‘n vuurvaste bak.
Pak ‘n laag aartappels en skep die hoender bo-oor dit.
Giet helfte van witsous oor die hoender en pak dan weer ‘n laag aartappels.
Giet res van witsous bo-oor en rasper kaas oor.
Bak 30 tot 40 minute in oond teen 180°C.

SAGO POEDING A LA ELZA
1 koppie sago
600 ml melk
1 eetlepel botter
3 eiers (geklits)
½ koppie suiker
knippie sout
2 teelepels vanilla

Week sago in melk (net genoeg om sago te bedek) vir so 3 ure.
Plaas al die bestanddele saam in ‘n groot pot en verhit oor ‘n lae hitte.
Roer gereeld – sago brand maklik aan.
Sodra mengsel borrel/kook, draai plaat af na 1 en prut vir 20 minute terwyl jy roer.
Voorverhit oond op 200°C en plaas ‘n oondbak met water onder in oond.
Skep mengsel in oondvaste bak en skep lepels vol perske/appelkoos konfyt bo-op.
Bak vir 45 minute.

Ek het dit net nog in die oond gebak vir 45 min teen 200°C met klonte konfyt bo op.

Ek het dit bedien met loperige vla.
Dit PROE BLEDDIE LEKKER!

Foto: Elza Charlez

MILKSTOUT BROWNIES
Oulike idee, nou die dag op “kom ons braai” gesien 1 van die deelnemers maak hierdie “Milkstout brownies”. HEERLIK !!
Neem ‘n pakkie Ina Paarman sjokolade bruintjies en maak dit aan volgens die aanwysings op die boksie, maar vervang die melk met “Milkstout” bier.
Skep die beslag in klein voorbereide potjies met deksels en plaas dit bedek op ‘n medium vuur tot gaar.
Ek het dit met roomys bedien.

Resep getoets en foto: Benhet Nieuwenhuis

CREAM OF CAULIFLOWER CHEESE SOUP
Ingredients:
1 cauliflower
1 small onion
1 clove of garlic
1 tablespoon of butter
vegetable stock
100g of processed cheese
salt and pepper
Dice the onion and garlic and fry them in butter. Clean the cauliflower and break it up into florets. Put the cauliflower, onion and garlic into a pot. Pour the vegetable stock to cover the vegetables and boil until the cauliflower is soft. Add the processed cheese. When it has melted blend the soup thoroughly. Spice it up with salt and pepper. If necessary, add vegetable stock to make the right consistency.

Source and Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

SPINACH SOUP
The dish looks extremely spring-like and decorative. Maybe it sounds trivial, but you should remember to clean the spinach thoroughly and remove the thick, hard stems. Grinding sand and unblended grains effectively ruin the tasty effect of the soup.
Ingredients:
400g of spinach
3 cloves of garlic
half an onion
2 potatoes
1l of vegetable stock
1 tablespoon of butter
100ml of 18% sweet cream
4 eggs
Dice the onion and garlic and lightly fry in the butter. Don’t let it go brown. Add the peeled and cubed potatoes. Fry for a while, stirring from time to time. Pour in the vegetable stock and boil until the potatoes are tender. Wash the spinach and remove the stems. Add it to the stock and boil for 5 minutes. Spice it up with salt and pepper and blend it thoroughly. Turn off the heat and add the sweet cream. Serve with hard-boiled eggs.

Source: “Moje Gotowanie” (My cooking) newspaper
Photo: ‎Katarzyna Posłuszny
https://www.home-madepatchwork.com/

EENVOUDIGE GROENTESOP
Pakkie klaar bewerkte Country Veg vir groentesop (Checkers)
1/2 pakkie Soup Mix (ertjies, gort ens)
1 pakkie tamatie pasta
Maalvleis
1 groot ui
Sout
Pepper
Bietjie suiker
Italian Herbs
Tiemie
Braai maalvlies ui, Italian herb, tiemie tot lekker bruin. Voeg groente by met so eetlepel botter en braai effens verder. Spoel soup mix af en voeg by maalvleis. Voeg nou tamatie pasta by met genoeg kookwater om alles te bedek asook sout, pepper, suiker na smaak. Kook stadig oor medium hitte, myne het so 3ure gekook.

Foto: Lizette Taljaard Fulscher
Bron: Lizette Taljaard Fulscher

BOTTERSKORSIE-, WORTEL- EN SOETPATATSOP MET LEMOENSAP EN KLAPPERMELK
Resep en foto:  Elsabie Templeton
FOOD LOVERS RECIPES

2 medium botterskorsies
2 soetpatats
4 groot wortels
1 medium ui
2 teelepels kerriepoeier*
3 teelepels gerasperde vars gemmer
500 ml vars lemoensap
500 ml hoenderaftreksel (2 blokkies saam met die water)
blikkie klappermelk

Braai gekapte uie in bietjie olyf olie.
Meng die kerriepoeier en fyn gerasperde gemmer by en braai liggies vir 3 min (as dit lyk of dit gaan vassit onder, voeg bietjie meer olie by).
Voeg al die groente wat in stukke gesny is by en roer deur die uiemengsel.
Giet lemoensap en hoenderaftreksel by en kook tot die groente sag of stoom vir 30 min.
Maak dit fyn met ‘n stick blender of plaas in vermenger.
Sit die blikkie klappermelk by en roer goed deur.
As die mengsel te dik lyk, voeg nog bietjie water by.
Bedien terwyl dit warm is. Jy kan dit garneer met stukkies gebraaide spek of gekrummelde feta kaas.
Ek bedien warm naan plat broodjies saam met dit.
Nota – Die kerriepoeier kan uitgelaat word, dit gee net ekstra geur en effens byt aan die sop.

NAAN MET KOMYNSAAD (Eng = cumin)
2.5 koppies koekmeel
2 teelepels bakpoeier
125 ml lou warm water
125 ml olyf olie
1 teelepel sout
2 teelepels komynsaad (heel)

Sif meel, bakpoeier en sout en gooi komynsaad by, gooi olyf olie en water by en meng goed (ek gebruik sommer my deeghak op menger). Knie liggies vir ‘n minuut en deel deeg in ongeveer 8 gelyke hoeveelhede. Rol elke bolletjie uit in langwerpige vorm ongeveer 5 mm dik. Sit op ‘n gesmeerde bakplaat, sprinkel met olyf olie en growwe sout. Bak by 200°C vir 10 minute. Die naan bly lig van kleur bo maar die onderkante word lig goudbruin. Bedien met die onderkant na bo.
Ander opsie: Ek het dit gemaak presies soos my resep, vanaand net ekstra kerrie bygebraai for ‘n ekstra spicy geur.

ROCKY ROAD SQUARES
250g dark chocolate
150g milk chocolate
175g butter
4T syrup
200g Amaretti biscuits (I use short bread biscuits)
150g Brazil nuts (I use pecans)
150g cherries
125g mini marshmallows (don’t even try and cut large marshmallows into small squares, its a sticky mess!)

Chop the chocolate and melt in a glass dish over a pot of boiling water with the butter and syrup.
Crush or break the biscuits into smaller pieces. Remove the melted chocolate from the heat and stir in the biscuit pieces and rest of other ingredients.

Tip into a tray that has been lined with baking paper (it won’t stick to the paper). Smooth the top and put into fridge until completely cooled and cut into squares. Keep in the fridge else it goes soft.

Tip: I sprinkled some edible glitter dust onto the top before cutting into squares.
photo: Elsabie Templeton

EGG CURRY

Ingredients
6 large eggs
2 onions finely chopped
2 tomatoes peel removed and grated .
2 tbsp of oil
2 tsp of butter
1 tsp of black mustard seeds
1 tsp of cumin seeds
Some curry leaves
2 bay leaves
3 cardamom pods
1 tbsp of grated garlic
1-2 tsp of turmeric
1 tbsp of roasted masala
1 tbsp of mother in law masala
2 whole chilies
Salt to taste
1 tsp of red chili powder
Method
In a large pan, heat the oil on medium to high heat and braise your onions and whole spices ( the chili as well) until golden brown .
Next, add your tomato and garlic and braise for a few minutes .
Next, add all your spices, and salt and cook for a minute … Now slowly braise the curry sauce for 20 minutes adding a tiny bit of water when needed and stirring occasionally, adding the butter at the end of this cooking time.
In the meantime boil your eggs for 5 minutes in boiling water . Remove , cool, peel and cut in half .
Transfer to curry sauce and switch off the heat. Garnish with some fresh coriander and serve .
I did not add any vinegar or sugar etc. Because I serve the egg curry with a onion and tomato sambal .
Delicious .
Recipe: Fatima Sydow
Photo: Elize de Kock

FERIEL SONDAYS HEAVENLY BITES
DOUGHNUTS (very light textured)
1 egg
5 tablespoon sugar
I tablespn butter
Vanilla essence
Beat all above together

Add 6 cups cake flour
1 packet (10 g) instant yeast
3 teaspoons baking powder
1 ½ fine teaspoon salt

Add
1 ½ cup luke warm water
1 ½ luke cup warm milk

Knead to a soft dough,  Let rise in double amount.. Knock dough down.. Roll like sausage roll and cut donuts size.. Let’s it rise again on a oily surface..slow fry in hot oil on medium heat enjoy 🙂
SYRUP
2 cups sugar
2 cups water
1 stick cinnamon
1 teaspoon vanilla essence (optional)
I just boiled it until it got a little bit thicker than normal water consistency…added doughnuts to syrup for 1-2 minutes then remove and add coconut as desired.

Source: Nadia Hamza Geland
Photo: Nadia Hamza Geland