HOMEMADE MAYONNAISE
Makes: 1 1/4 cups

Have all the ingredients at room temperature before you start; the mayonnaise will come together better. Also, because the egg doesn’t get cooked, use a very fresh or pasteurized egg. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.

1 large egg
1 tablespoon Dijon mustard
1 1/3 cups vegetable or canola oil
4 teaspoons white wine vinegar or freshly squeezed lemon juice

Combine egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined.
With the processor running, slowly add oil in a thin stream until completely combined. Add vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper.
Variation (hand-whisked method):
Combine egg yolk only and mustard in a bowl and whisk until well mixed.
Whisking constantly, add oil in a thin stream until completely incorporated and mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in vinegar or lemon juice and season with salt and pepper to taste.
By Aida Mollenkamp

OVEN BAKING TEMPERATURES
Convert Fahrenheit to Celsius: Subtract 32, multiply by 5, then divide by 9
To Convert Celsius to Fahrenheit: Multiply by 9, divide by 5, then add 32

Photo: Ronel Muller Thoma

FAMILIE NOEDELSLAAI

1 pak Fattis & Monies SKULP noedels, ( gaar gemaak )
1 groot ui fyn gekap en gebraai
500 g of 250 g ( soos verkies ) gesnipperde spek gebraai
1 blik suikermielies ( room soort )
Cross & Blackwell Mayonaise
sout en peper na smaak.

Skep gaar SKULP noedels in n mengbak.
Voeg die spek, uie, en die mielies by.
geheim: braai als apart en sit dit dan by.
Voeg sout en peper by na smaak en meng dan die mayonaise by.
Meng alles goed deur en hou in yskas tot lekker koud.
Ek hou daarvan om black pepper feta kaas by te sit. (Geniet dit)
Resep:Karien Stoltz

MICROWAVE MEALIE MEAL IN RICE MAKER

500 ml mealie meal
5 ml salt
250 ml cold water
750 ml boiling water

Combine the mealie meal and salt with 250 ml cold water in the microwave rice maker bowl, mix with a paddle scraper.
Add 500 ml boiling water to the mixture and stir. Cover with the microwave rice maker inner and outer and place in the microwave. Cook on high for 5 minutes.
Remove from microwave and stir the mixture to break it up.
Add 250 ml boiling water android stir, place in microwave for 5 minutes.
Remove from microwave and serve.
Cooking time may vary microwave.
Add less water for stiffer texture.

Posted by Dennis en Liefie Meyer

FUNFETTI WHITE CHOCOLATE BROWNIES
6 tablespoons butter (very soft)
8 oz white chocolate
¾ cups granulated sugar
2 eggs
½ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cup all purpose flour
⅓ cup rainbow sprinkles, plus extra for the top

Melt white chocolate in the microwave gently on 70% power until smooth.
Pour into a mixer with the butter and beat smooth.
Add sugar, eggs, salt and vanillaandmix.
Add the flour and mix.
Gently fold in sprinkles.
Pour batter into 8×8 pan lined with nonstick foil.
Top with more sprinkles.
Bake at 180ºC for 25-28 minutes.
Let cool before cutting.
Recipe and photo: Daniellie

NACHO’S A LA BOTHA

My en manlief se variasie op Spur se Nacho’s. Hierdie resep is vir twee tot vier mense. Ons maak dit vir ons twee, en kan die volgende dag nog ‘n bordjie of twee maak (afhangende of ons nie als verorber nie )
1 Groot pak Kaasgeur Doritos
2 koppies gerasperde kaas
2 Tamaties in blokkies gesny
1 uie fyngekerf
1 Avokado fyngemaak en met bietjie sout en peper gegeur
Vir die maalvleis:
500g maalvleis
1 410g blik Tamatie en uie of 1 gekerfde uit en twee tamaties gekerf
1 Eetlepel knoffel
10ml Worctersous
Robertson Peri peri speserye na smaak (hoe warm hy moet wees)
Sout en peper na smaak
Braai die uie en tamatie/blik tamatie en uie saam met die knoffel in bietjie olie. Voeg maalvleis en geurmiddels by na smaak en kook tot gaar. Sit eenkant.
Sit die oond op 180 grade.
Bou nou jou borde. Doritos chips, maalvleis, met kaas bo oor. Sit dit in die oond tot al die kaas ingesmelt het. Voor opdiening, sit avocado mildelik op asook blokkies vars tamatie en uie. Die uie kan uitgelaat word, ons het al albei maniere geeet en of daar nou uie ook bo-op is of nie, dis verskriklik lekker!!!!!

Dewet En Tania Botha

4-6 servings
2 TBS olive oil
1 TBS minced garlic
½ cup chopped onion
½ tsp salt
¼ tsp cracked pepper
pinch of raw sugar
8-10 ounces of marog (greens) – cleaned
and coarsely chopped
2 or 3 large ripe tomatoes
Sauté the onions in the olive oil over medium heat until they just start to brown. Add the salt and pepper. Reduce the heat and let the onion caramelize over medium-low heat for about 15 minutes, until it is browned and sweet. Increase the heat to medium and add garlic and the marog (greens), tossing until they are just wilted. Add the fresh, peeled tomatoes cut into quarters, cover tightly with a lid and reduce heat to very low. Allow to gently braise until the tomatoes are soft and mushy (very posh cooking term meaning squishy). Break the tomatoes up with a fork or wooden spoon and mix everything together.
With the heat still on low, adjust the seasoning adding sugar, salt and pepper to taste, as needed. Depending on how acidic your tomatoes, you may want to add some lemon juice or balsamic vinegar (plain white vinegar is more authentic). The idea here is a sort of sweet ‘n sour tomato-ey flavour. Should your marog “stew” look too dry, you can add a little water or stock, just enough to stop the mixture from catching. Stir well; replace the lid and leave to simmer for another few minutes for the full flavors to develop.

GIDEON SE SWART MOSSELS MET BRIE KAAS
twaalf weskus swart mossils (mossels)
vier eetlepels brie kaas
‘n skud aromat
twee eetlepels knoffel
100 ml room
1 e botter
3 e olyfolie
1/2 t tiemie blare

Verhit die botter en olyfolie voeg by tiemie, knoffel, aromat , kaas wat opgebreek is in stikkies en room by bring tot kook en voeg mossels by,  kook vir 8-10 min en bedien saam met broodtjie wat met olyfolie gesprinkel is en ‘n paar minute in die oond gegril is !
Resep en foto:  Gideon Louw

6 eiers,
Knoffel poeier,
Paprika, Sout, Parsley en bietjie melk geklits.
Bacon gebraai
Spinasie,
Broccoli, Spring onions, Red en Green peppers fyngekap en als bygegooi en gebraai.
Half ingeskep in muffin pannetjie.
Bietjie kaas oorgegooi, toe eiers bo-oor gegooi en feta kaas bo-op.
30min gebak op 180’C.
Kan eintlik enige iets bygooi.
Was baie lekker.

Foto en resep:  Lynette van Zyl

1. Kreef (in helfte gesny en skoongemaak) (genoeg Kreef )
2. Oester sous 50ml
3. Vars Garlic (crushed) hoeveelheid jou eie keuse
4. 250ml vars room
5. 100ml plain Yoghurt
6. 500g (unsalted) plaas botter
7. Shellfish spice (ek koop die een van Gansbaai) baie moeilik om in die hande te kry
8. Rissies (vars of gedroog) optional
9. Ginger (fresh)

Marineer die Kreef in klein bietjie Oestersous en sit n klein bietjie van die speserye en garlic en gemmer by. Marineer vir so uur. Vryf die oestersous sommer met die hand op die Kreef.

In groot pan kan dalk twee nodig he. Smelt die botter in die panne voeg garlic,rissies,gemmer en speserye by. As die botter warm is sit die kreef in en braai in die botter vir 4 minute aan die dopkant en draai dan om vir drie minute. Moenie te lank braai want dan sit die Kreef vleis in dop vas. Haal kreef uit en voeg dan die room en yoghurt by en laat die sous bietjie dikker word.
Die sous is heerlik en roomerig.
Ek bedien met chips of rys.
Keith Trueman