GERRIT SE KOEKSISTERS
Maak 48 koeksisters
4 koppies koekmeel
½ teelepel sout
6 teelepels bakpoeier
2 eetlepels botter
1 eier
Melk of water (1 tot 1½ koppies)
Olie om in te bak
STROOP
4 koppies suiker
1½ koppies water
1 teelepel gliserien

Sif die droë bestanddele saam en vryf die botter in.
Klits die eier, voeg die melk of die water daarby en maak dit aan tot ’n sagte deeg. Knie tot glad. Laat dit goed rus – hoe langer hoe beter, sowat 2 ure.
Rol die deeg 1 cm dik uit, sny dit in repies en vleg of draai hulle.
Bak 1 tot 2 minute in warm diepvet tot ligbruin en gaar. Moet liefs nie meer as 5 koeksisters op ’n slag braai nie. Haal uit met gaatjieslepel, dreineer blitsig op kombuispapier en dompel in die KOUE stroop.
Lig uit die stroop, laat die oortollige stroop afdrup en plaas dan op afkoelrak of in ’n plat bak.
STROOP:
Los die suiker in die water op en laat die stroop 5 minute kook. Voeg die gliserien by en haal stroop van die hitte af. Koel die stroop baie goed af voordat dit gebruik word
RESEP  – Gerrit van Koekedoor
FOTO – Andre Adriaan Esterhuizen

MARYNA SE GINGER ALE HOENDER

Hier volg jy niks… jy doen net…hoeveelhede van bestanddele volgens eie behoeftes
1 pak hoender boudjies en dytjies
Wortelringetjies
Uie
Sampioene
Baby marrow
Groen en rooi soetrissies
Knoffel
Sout en peper
Tamatiekwarte
sampioensoppoeier
400 – 700 ml GingeralePak hoender in oondpan, sprinkel met sout en peper. Sny die volgende in ringe en gooi bo-oor hoender stukke; wortelringe, uie, mushroom, baby marrow, groen en rooipepper, knoffel en tamatie kwarte. (Alles net soveel jy wil). Sprinkel pakkie room mushroom soppoeier bo oor alles en gooi so 400 ml tot 700 ml Gingerale bo oor alles. Ek roer bietjie dan om sop poeier op te los. Bak in oond op 190 ºC vir 1 uur.
Haal foil af en bak tot bruin en sous dik is,bedien saam rys en groenslaai.

Foto en resep:  Maryna Kruger

FLORIS SE PRAWN POTJIE
Hier is my prawn potjie. Ek het gaar rys gevat en dit onder in die pot gesit. In die rys het ek olywe, kaas en kwartel eiers in gesit.
Die Prawns het ek in die oond gaargemaak, eers suurlemoen in skywe onder in die pan gesit, toe die prawns en twee lepels botter,20 min in die oond teen 180 grade dan die prawns in die pot gesit, en die sous oor alles gegooi.
Sit dit terug in die oond en maak warm vir nog 5 min.
Garneer met suurlemoen en blaarslaai, met n teelepel sweet chilli sous.
RESEP EN FOTO – Floris Momberg

YSKAS MELKTERTJIES
1 pak tennisbeskuitjies
125 ml botter
2 koppie melk
Kaneel stokkie
60-100 ml suiker
2 eiers
45 ml maizena
45 ml meel
3 ml vanilje
30 ml botter

Smelt botter en meng met koekies en druk met lepel vas in bakkies.
Klits eiers en voeg by suiker by en klits goed, voeg meel by en meng goed, sit Maizena by en klits tot goed gemeng.
Bring melk  en kaneel stokkie tot amper kookpunt
Gooi nou warm melk by meelmengsel terwyl  jy heeltyd meng.
Plaas terug in pot. Matige hitte.
Moenie ophou roer, gaan klonte maak.
Haal af as lekker dik is en gooi in bakies. Stooi met kaneelsuiker en plaas in die yskas
Heeeeerlik. Min skotelgoed en dis gou.
Het dit al in klein pannekoekies ook gesit. Erg lekker
FOTO – Jo-Ann Smit

MARIANNE SE WARM NOEDELSLAAI
Vanaand het ons sommer so noedelmengelmoes gehad vir aandete. Was egter heerlik en iets anders.
½ pak skroefnoedels
Olyfolie
2 groot uie
1 rooi soetrissie
1 groenmielie van stronk af gesny
pizaza toppings van jou keuse
Italiaanse kruie
sout en per na smaakKook ½ pak skroefnoedels tot el dente. Dreineer en roer bietjie olyfolie deur sodat dit nie aan mekaar klou nie. Braai 2 groot uie wat in skywe gesny is tot bruin, voeg 1 rooi soetrissie en 1 groen soetrissie wat opgekap is by en braai tot effe gaar, voeg 1 groenmielie wat van stronk af gesny is by en pizza toppings van jou keuse. Braai tot gaar. Voeg so strooisel italiaanse kruie by en geur met sout en swart peper na smaak. Voeg by noedels. In dieselfde pan, maak so 6 eiers se roereier en voeg by die ander bestandele. Meng goed en bedien warm.
Resep en foto – Marianne de Beer

HOT SPICY POTATO GOULASH WITH ROTI
Ingredients
2 spicy chorizo sausage cut into round rings at an angle ( you may use any other suitable spicy sausage ) if you choose
6 medium potatoes chopped into medium sized pieces
1 3/4 cups beef stock made up from ( Ina Paarman stock sachets )
2 onions diced
2 tbsp olive oil
1 chilli diced
1 1/2 tsps garlic and chilli paste
3 tsp paprika
1 1/2 tsps smoked paprika from Woolies
1 1/2 tsps dried marjoram
Sprinkle of dried chilli flakes
Salt to taste and few cracks black pepper
Method
In a large saucepan fry the chorizo sausage for 2 minutes, then remove and set aside. Then to the saucepan add chopped onions, garlic and chilli paste and chilli and sauté until tender. Add chopped potato and fry for a further 3 minutes while stirring over medium heat. Pull saucepan off heat and add the paprika powders and marjoram and chilli flakes. Then return to heat and cook for a further 2 mins.
Add beef stock and cook the potatoes simmering on low heat for 15 minutes or until the potatoes are soft. After 10 minutes add the chorizo back into saucepan.
Taste for additional salt , garnish with coriander and extra chopped chilli ( optional ) serve with Roti.
Enjoy!

Roti :
2 cups cake flour,
1tbls oil,
2tbls butter or ghee,
1/2tsp salt,
1 cup boiling water.

Mix together and knead into a dough. Roll out into a big roti and sprinkle lightly with flour. Roll up into a swissroll and cut into 8 pieces. Form each into a ball . Roll out and fry turning over a few times until nicely speckled. Repeat until all have been rolled and fried

Recipe : Faye Abrahams
Photo: Gail Haselsteiner

HASSELBACK CHICKEN
Splash of oil
Heaping 1 ½ cups (1 ¾ ounces or 50 grams) fresh spinach
50 grams ricotta cheese
2 chicken breasts
Heaped ⅛ cup (¾ ounce or 20 grams) cheddar cheese or mozzarella, grated
Paprika
Salt
Pepper

Preheat your oven to 400 ºF (200 ºCelsius or Gas Mark 6).
In a sauté pan over medium heat, add the oil and cook the spinach in it for 3 to 5 minutes, until it is slightly wilted.
Stir in the ricotta and cook for a further 30 to 60 seconds. Allow to cool.
Cut slits into the chicken breasts, about 1 centimeter (0.39 inches) apart and 75% of the way through the chicken. You don’t have to be too stressed about the depth of the cuts, so long as you don’t cut all the way through it!
Stuff all of the spinach and ricotta mixture into the cuts.
Season the chicken with salt and pepper, to taste. Sprinkle the cheddar cheese generously on top. Generously sprinkle the paprika, adding color and flavor.
Bake in the center of the oven for 20 to 25 minutes, until the cheese has melted and the juices are clear.

Photo and recipe posted by Melissa Ann Vermeulen

FATIMA’S CRAYFISH CURRY
Ingredients
1 kg crayfish or tails, cut into 2 or 3 pieces depending on the size
3 tablespoons oil
1 teaspoon garam masala
4 tablespoons plain yoghurt
3 large onions (finely chopped)
2 medium tomatoes (chopped)
2 teaspoons coriander/koljana
2 teaspoons cumin/jeera
1 teaspoon turmeric/borrie 2 – 4 green chillies, de-seeded and chopped
1 – 2 teaspoons red chilli powder
4 large cloves of garlic, grated finely
2 teaspoons freshly chopped or grated ginger
Coriander leafs (finely chopped)
2 teaspoons salt or to taste
1/2 cup water

Method

Heat the oil in a deep pot and sauté onions on low heat till the onions are light brown in colour.
Mix in the grated garlic, ginger and green chillies and fry till it turns golden-brown stirring all the time.
Add the tomato pieces and cook till the onions and tomatoes are soft, about 5 – 10 minutes.
Add drops of water to prevent the onion mixture sticking to the bottom.
Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture.
Cook over low heat for about 15 -20 minutes or until you can no longer see the onions and the gravy is nice and thick.
Gently stir in the crayfish tails, salt and the yoghurt.
Cook on high for about 5 minutes.
Add the water. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pinkish. Stir every few minutes, add more water as needed. Stir in the garam masala and garnish with finely chopped fresh coriander leaves. Serve hot with boiled basmati, fragrant or long grain white rice.

Serves 6
RECIPE: Cape Malay Cooking
PHOTO: Awesome Cuisine

ROGER’S CAULIFLOWER PIZZA
Ingredients
1 cup Grated cauliflower
Half a cup Mozzarella cheese
Half a cup of cheddar cheese
One egg
Method
Boil cauliflower in microwave for five minutes and dry using paper towels.
Then combine all ingredients add spice of choice
Press out thin and flat on wax paper and bake for 15 minutes at 230 deg.
When done baking add toppings of choice and bake for another 5 to 10 minutes.
RECIPE AND PHOTO – Roger Carelse

MARYNA SE BAIE WARM RISSIESOUS
HIERDIE sous is nie vir SUSSIES nie
+- 400 g rissies (verkieslik rooi)
vars koljanderblare so lekker handbol
1 eetlepel paprika
½ koppie asyn
1 eetlepel knoffel
1 suurlemoen se sap
½ koppie kookolie
sout na smaak

Sit olie in kastrol, kap die rissies, koljander en knoffel fyn. Voeg alles by die olie.
Maak stadig warm, maar moet dit nie laat kook nie. Verwyder van stoof en gebruik blenderstick om alles in fyn pasta te maak.
Giet in botteltjies en sit in yskas sodra afgekoel het. Heerlik saam met slap chips en steak . Wees gewaarskuu hy’s warm. ( laat hom paar dae staan sodat smaak kan ontwikkel)
Resep en foto – Maryna Kruger