CHICKEN VEGGIE SPRING ROLLS
Photo and recipe: Sharon Naude
Veggies:
2 cups grated carrots
2 cups grated cabbage
4 spring onions, chop onions and green tops
1 tin bean sprouts
1 teaspoon 5 spice
½ teaspoon of garlic and ginger paste
Mix all together and let soften a little bit.
Chicken:
Boil two chicken breasts – shred into thin pieces.
Mix chicken with a little bit of peach chutney and sprinkle a little bit of 5 spice over.
Now mix chicken together with the veggies.Spring Roll sheets:
Buy a packed of store spring roll sheets.
Ensure that you keep a damp cloth over your spring roll sheets they will pull off easier then.
Watch a video on you-tube to see how to roll the spring rolls.
Fry in oil till golden brown.
Serve with sweet chilly sauce or plum sauce.
NB: It does make a lot so put the raw ready made spring rolls in the freezer for another day, and you can also refreeze your left over spring roll sheets just wrap them in glad wrap.
Enjoy
Note:  Elize de Kock
Because of the high water content of cabbage it is recommended to first soak it in a brine. Combine cabbage, lime juice, 1 tablespoon oil and ½ teaspoon salt in a large bowl; toss well.
Let stand 15 minutes. Thereafter drain and use it in spring rolls or tacos. Make sense to me. Must still try it.

MAALVLEISROL MET STASIESOUS
300 tot 400 g maalvleis
4 tot 5 snytjies brood tot krummels gemaak in voedselverwerker
1 eier
Bietjie fyn naeltjies
Sout en peper na smaak
1 eetlepel worcestersous
2 eetlepels blatjang
1 pakkie beesstert soppoeier
1 klein ui fyn gekap
1 klein knoffelhuisie fyngekap

Meng alles goed deur.
Plaas maalvleis op ‘n rol puff pastry wat effens groter uitgerol is.
Rol toe, smeer geklitste eier en melk mengsel oor.
Bak by 180°C vir om en by 1 uur.
http://www.foodloversrecipes.com/2015/11/destydse-parkstasie-restaurant-bruinsous/
Foto en resep: Petré Van Jaarsveld

KOUE PAMPOEN SLAAI
500 g botterskorsie stukke (butternut)
vars spinasieblare
1 wiel fetakaas gekrummel
pampoenpitte/dennepitte
rooi ui
olyfolie
heuning
balsamiese asyn
growwe sout en peper

Meng 1 eetlepel elk olyfolie en heuning, roer deur botterskorsie stukke, strooi sout en peper oor.
Bak vir 25 min teen 200ºC. Roer tydens baktyd. Laat afkoel.
Breek spinasieblare onder in slaaibak. Volg met gaar afgekoelde botterskorsie, pitte, dun skywe rooi ui en gekrummelde Feta.
Meng 1 eetlepel elk olyfolie, heuning en balsamiese asyn. Sprinkel sous oor slaai en geur met sout en peper.
Foto: Barbara Brink‎

HOMEMADE ROOTI
Photo: Jo Lubbe
FOOD LOVERS RECIPES

3 cups flour
1 teaspoon salt
½ cup oil
2 cups boiling water

Mix all together with a wooden spoon, then knead a few times to a nice soft dough cover with a cloth and lets rest for 30 minutes.
Make balls, then press flat, roll out on flour board then fry in hot pan till bubbles comes up then turn, cover in a tea cloth.
Note: maybe make your rooti a bit bigger than mine.

GARNAAL SLAAI (SHRIMPS)
Pakkie shrimps, ontdooi
Meng met bietjie mayonnaise.
2 eetlepels vars room
1 teelepel suiker
1 teelepel suurlemoensap
‘n paar gekleurde cocktail tamaties, in ringetjie gesny
6 dun snytjies komkommer, in repies gesny
stukkie ui, opgekap
sout en varsgemaalde peper, na smaak
Bedien op ‘n slaaiblaar.
Foto: Alta Gunter Van Dyk

ALLES IN EEN BROODJIE
½ blikkie tamatie en uie smoor
¼ van ‘n buisie Parmalat knoffel botter
1 klein fyngekerfde uie
2 teelepels “basil paste”
2 eetlepels botter
1 sakkie gekoopte witbrood deeg
600 g King polony, gerasper
400 g gerasperde Gouda kaas

Rol brood deeg uit. In die mikrogolf smelt die knoffel botter saam met die tamatie en uie smoor en die fyn uie. Neem dit dan en smeer oor die deeg. Strooi die polony en dan kaas oor die deeg, los net genoeg kaas om bo-oor broodjie te strooi. Rol deeg in rolkoek vorm.
Smelt  die botter en “basil paste” in mikrogolf, smeer dit reg rondom die brood bo- en onderkant.
Sit brood in oond pan en strooi kaas bo-oor. Het broodjie vir so 40 min teen 180ºC in oond gesit.
Foto: Melissa Jansen

SUMAC AND LEMON MARINADE FOR CHICKEN
4 teaspoons sumac
3 garlic cloves crushed or grated
1 onion finely chopped
Juice of 1 lemon
1 teaspoon coarsely ground salt
2 teaspoons olive oil

Slice a lemon into thin slices and lay on bottom of an oven tray or dish. Put chicken pieces on top of the lemon and spread the sumac and lemon marinade over the pieces.
Bake open in preheated oven at 180°C for an hour or until the chicken is done.
Serve with carbs of choice.

I served with a chilli and coriander couscous and spiced sour cream.
1 cup fresh cream
Enough lemon juice to enable the cream to go sour and slightly thickened
½ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
sprinkle of cayenne pepper
good pinch of smoked dried chilli

Stir everything together in a small jug and keep in fridge until the chicken is ready to serve.

Photo: Elsabie Templeton
Nota:  Mense ek wil net sê maak genoeg vir oorskiet! Ek het nou die hoender in stukkies gesny en op die koeskoes warm gemaak en daai spesery suurroom sousie oorgooi en dis nog geuriger as gisteraand! Sommer die pan sous van gisteraand oor die koeskoes gegooi ook.

RAFFAELLO HIMSELF
330 g white chocolate
100 g soft butter
100 g powdered sugar
12 g vanilla sugar
160 g grated coconut
20 ml of orange juice
10 ml Amaretto (leaves without) hazelnuts whole
grated coconut for rolling

Melt the white chocolate in small pieces in a water bath or micro.
Put the butter with the icing sugar and the vanilla sugar in a bowl and stir until frothy.
Add the white chocolate, the orange juice, the amaretto and the grated coconut and mix all the ingredients. Put the cream in the refrigerator for 1 hour.
Use a teaspoon to remove small amounts of the cream, press a nut into the cream and shape into a ball.
Roll the ball one after the other in the coconut patties.
Finished!
Store refrigerated, then keep them longer … about 2 to 3 weeks.
Photo: Sabine Kurasch

CRUMBED CHICKEN BURGER AND CHIPS
4 chicken fillets
2 eggs
200 ml flour
5 ml pepper
5 ml salt
250 ml Kellogg’s Crumbs
oil for frying

Softly tenderise the chicken with a rolling pin. Lightly beat the eggs. Mix flour, pepper and salt. Place fillets in flour mixture. Then in beaten egg mixture and then in Kellogg’s crumbs.
When oil is hot place the fillets in the hot oil and fry for 4-5 min per side. Depending on thickness.
The buns are Sasko buns with sesame seeds with Cross and Blackwell mayonnaise, Iceberg lettuce, Lancewood sweetmilk flavoured processed cheese and tomato slices.
Chips is frozen oven chips made in the oven at 180°C for 45 minutes.
Photo: Rozanne Groenewald

KONFYT TERTJIES
6 koppies meelblom
5 ml sout
3 eiergele geklits
5 ml suurlemoensap
5 ml kremetart
190 ml yskoue water
625 g margarien (koud)

Sif droë bestanddele en vryf margarien in.
Klits eiergeel en suurlemoensap met yswater. Meng met droë bestanddele.
Rol uit en druk met ronde koekiedrukker.
Plaas ‘n stukkie stywe appelkooskonfyt op elke sirkel.
Klop eierwit effens en maak die helfte van die sirkel nat.
Vou deeg oor en verseël rand met ‘n vurk.
Plaas op gesmeerde bakplaat, verf geklitste eier oor tertjies.
Bak ongeveer 10 minute op 200 ºC.
Foto: Marthina De Beer