MARYNA SE CHILLIE CHUTNEY
3 ui gekap
326 g opgekerfde rissies
1/2 suurlemoen se sap
5 ml gemaalde gemmer
10 ml kerriepoeier
5 ml sout
1 tot 2 tl gekapte knoffel
250 ml bruin asyn
750 ml appelkoos konfyt (900 g) blik
5 ml mosterdpoeier
5 ml gemengde kruie
vars koljanderblare (optioneel)

Meng rissies, uie en knoffel en koljander en kap fyn in chopper. Gooi opgekapte mensel in kastrol. Voeg asyn by en kook die mengsel so 5 min. Roer res van die bestanddele by, verhit dit stadig tot kookpunt. Roer gereeld en tot dit dik is soos jy verkies. Resep maak ongeveer 3 Mrs Balls bottels vol.
Resep en foto – Maryna Kruger

3 INGREDIENT DONUTS
500 g self raising flour
175 g butter/margarine (I used less)
350 ml drinking yoghurt

In a bowl mix flour with butter to form crumbs
Mix in yoghurt to form a smooth dough…u can add a pinch of salt as well .
Dough must not be too sticky
Allow dough to stand awhile so that the culture’s in the yoghurt can mix with the raising agent in the flour.
Roll out on a floured surface and cut out shapes with ring donut cutter or roll into balls and stretch into donuts .
Fry in moderately warm oil till light brown

RECIPE AND 2nd PHOTO: Fatima Isaacs
Photo: Ramona Naidoo

CHANTELLE’S DATE LOAF
1 cup dates, chopped
1 cup boiling water
¾ cup white sugar
1 teaspoon baking soda
1 large tablespoon butter
2 cups cake flour
1 egg
1 teaspoon baking powder
1 tablespoon golden syrup
Finely chop dried dates.
Put dates, sugar, baking soda and butter in a bowl.
Pour over boiling water and mix. Leave to cool.
Once mixture has cooled, add the flour, egg, baking powder and golden syrup. Mix altogether.
Spread into a loaf tine lined with baking paper.
Bake at 170°C for about 45 minutes or until cooked.

Photo:  Chantelle Venter

CHANTELLE’S STUFFED CANELLONI WITH CHICKEN AND SPINACH
Canelloni Pasta stuffed with chicken and spinach.
Ingredients
500 gram chicken mince
1 finely chopped onion
1 finely chopped bunch of spinach
1 tub cream cheese
Salt and pepper to taste.
I added a little garlic for extra taste and some turmeric for some colour.
1 box canelloni pasta tubes
2 jars of pasta sauce
2 cups of grated cheese
Method
Fry the onion in a little oil till golden, add the chicken, salt and pepper and let it cook till it has a nice golden colour, now add the spinach until just wilted. Let it cool and mix in the cream cheese.
Now fill the pasta with this filling, I used a plastic packet and just cut off a tip.
Now you are going to layer it, in a casserole dish, pour one jar of pasta sauce, pack your filled canneloni on top. Then you pour over the second jar of sauce. Top with grated cheese.
Bake in the oven for 45 minutes until the pasta is soft and the cheese golden.

RECIPE AND PHOTO: Chantelle Venter

VINNIGE MELKTERT MELKKOS
Gisteraand 9uur is ek toe mos lus vir melk kos en ek het nie baie melk nie so vra toe vir my slim moeder Elizabeth Ann Nieuwenhuis raad, briljant! Vat Moirs Baked Milktart ready mix, vat 3/4 van die water en botter en kook saam pakkie inhoud vir twee minute, sit voor met klontjie botter en kaneelsuiker, Siedaar!
Resep en Foto – Lee-Anne Snyman

FATIMA’S STEAK AND KIDNEY PIE
Pie filling
1-2 onions
1 tablespoon butter
1 tablespoon olive oil
1 kg steak and kidney
1 tablespoon garlic paste
100 g sago soaked
3 allspice
3 cloves
2 tablespoons soya sauce
salt
grounded black pepper to taste
Preheat oven to 180º C.
Soak sago in water.
Braise chopped onions in butter and olive oil till brown.
Add steak and kidney and all spices with the garlic paste. Cook until tender .
Now add soaked sago and cook until translucent on low heat as not to burn bottom of pot.
Allow filling to cool before using it .
Bake pie on 180 ºC for +/- 40-45 min depending on oven.
I use more onions because I love onions in my food and I buy my steak and kidney separate, because I cut up my kidneys and soak it in water mixed with vinegar to get rid of the kidney smell.
Recipe and photo – Fatima Isaacs

CAMEMBERT EN UIE VIERKANTE
Gekoopte blaardeeg
Uie
Botter
Balsamiese asyn
Bruinsuiker
Knoffel
Camebertkaas
Sny die deeg in ewe groot vierkante en hou koud…braai intussen die uie in botter tot gaar en gooi dan balsamiese asyn en brunisuiker by en kook tot amper geen vog. Skep uie op vierkante…los ‘n randjie oop en bak vir 15 tot 20 min by ongeveer 200 grade tot goudbruin en opgepof…haal uit. Sny skyfies Camebert en sit bo op uie en sit terug in die oond vir so 2-3min. Vinnige maklike vinniger happie
Resep en foto – Corinne Munro

GRILLED DORADO FISH
Dorado Fish
Salt, Pepper and mixed herbs
Crushed garlic
Butter
Olive oil
Spice it with salt, pepper and mixed herbs
On the inside of the fish I put a tablespoon of butter and crushed garlic
Drizzled it with olive oil
Baked for 20 min on 200c
Garnish with fresh coriander and lemon juice
Fish was crispy on the outside and tender and juicy on the inside
Recipe and photo – Shan T Russ

SABRINA’S APPLE AND RAISIN FRITTERS
300 g flour
80 g sugar
1 teaspoon baking powder
grated rind of 1 lemon
100 g or more if you wish raisins, soaked in hot water for 20 minutes and drained
3 red apples, peeled, cored and chopped in cubes
200 ml milk
3 beaten eggs
1 teaspoon vanilla essence

Peel and core your apples cut into cubes.
Add your drained raisins to apples and mix.
Beat your eggs with sugar and gradually add you flour baking powder and milk and vanilla essence.
Add your lemon rind.
Mix into a thick batter.
Have your oil ready for frying, must be fairly hot.
Add tablespoons of batter into oil and turn until both sides golden brown. Sprinkle with icing sugar or caster and cinnamon sugar.
Recipe and photo:  Sabrina Merli

PERFEKTE GEBAKTE AARTAPPELS
Resep en foto: Etresia van der Walt
FOOD LOVERS RECIPES
Aartappels
Borrie
Water
Sout

Sny aartappels in kwarte en sny randjies mooi rond, gebruik afvalstukkies vir spinasie of boontjies. Ek kook die aartappels vooraf in gesoute borriewater. Toets sagtheid. Dreineer goed. Ek maak ook olie vooraf in die oond warm en bak aartappels tot bros