GRILLED CHICKEN CORDON BLEU WITH HONEY MUSTARD
5 boneless skinless chicken breasts, flattened
2-3 tablespoons olive oil
salt, pepper, chilli powder to taste
2 tablespoons Dijon mustard
2 tablespoons honey
2-3 tablespoons Mayonnaise
2 teaspoons soya sauce
5 slices deli ham, sliced very thin
2 cups Cheddar Cheese, any strong cheese will do
fresh parsley, chopped

Season chicken with salt, pepper, chilli powder.
Heat oil in grill pan and cook chicken on both sides until cooked through and has nice lines!
Make the honey mustard sauce by whisking Dijon mustard, honey and soya sauce. Whisk in mayonnaise until desired consistency.
Once chicken is done, spread honey mustard on top. Lay on one slice ham and a mound of grated cheese.
Place under the broiler on a non-stick foil lined cookie sheet just until cheese melts and bubbles. About 3 minutes but keep a close eye on it.
Serve with the extra honey mustard on the side and top with chopped parsley on rice.
Recipe adapted by Elize de Kock
Photo: Amanda and Elize

AMANDAS TORNADO
2 Packets of different colour Jelly (the brighter the better). More colours can be use but then adjust the quantity to 2 packets of jelly.
**Make the jelly with 1 cup boiling water and ½ cup ice water…. add 1 tsp of gelatine dissolved in 30 ml of warm water each to each colour. Chill overnight in fridge to set.
Next morning:
Spray a spiral silicone bundt pan with spray and cook and set aside.
Cut jelly into 1 cm cubes and mix colours together in one bowl. Put in fridge again to keep cold.
Mould:
Mix one packet of lemon jelly with one teaspoon of gelatine the same method as above and set aside to cool.
Whisk together one tin of cold Evaporated milk with a tablespoon of lemon juice till fluffy.
Mix together one tin of cold condensed milk, the lemon jelly with the evaporated milk mixture.
Spray your mould again with a light layer of spray and cook.
Layer the mould with your coloured jelly cubes (and fruit, optional) at the bottom.
Pour milky mixture over your jelly mixture; press a little with a spoon to make sure that all the bubbles and air pockets escape.
Immediately sit in fridge to set.
Keep mould in fridge until ready to serve.
Serve with ice cream or cream.
Tip: As a variation add fresh fruit like grapes, strawberries, peaches etc together with the bottom jelly layer.
Recipe and Photo: Amanda Conradie

RYSPAPIER ROLLETJIES
Rys vermacilli (week in kookwater vir 5 min)
Rys papier velle
basielie blare geskeur of mentblare
slaaiblare gesny
boontjie spruite
komkommer in repies
gras uie in repies
hoender fillet gaar en in repies (Ek het gerookte hoender borsies gebruik)
Shrimps (Ek het gerookte salm gebruik)
Doop die ryspapier in warm water. Sit dit bo-op klam kombuis papier. Sodra die ryspapier sag is plaas klein hoeveelheid van vulsel in en rol op. Soos springrolls.
Bedien met soet rissiesous of sous van jou keuse. Ek het party met salm en die ander met hoender gemaak.
Foto en resep: Martie Fourie Moolman

VODKA CHERRY TOMATOES WITH ICED VODKA SHOTS
Serves 6
Take 20 minutes to make, plus 2-3 days’ macerating and chilling.
The vodka cherry tomatoes with iced vodka shots make a fantastic appetiser when served with crusty bread and pieces of good mature cheddar cheese.
250 g cherry tomatoes
600 ml vodka
6 whole peppercorns
1 long red chilli, split lengthways
1 teaspoon celery salt
1 lemon, thinly sliced

Prick each tomato all over with a cocktail stick and place in a 1-litre sterilised jar with a tight-fitting lid. Pour over the vodka, then add the peppercorns, chilli, celery salt and lemon slices. Seal, gently shake the jar and set aside in a cool place for 2-3 days. Shake the jar every now and then.
On the day of serving, strain the soaked tomatoes through a fine sieve over a measuring jug. Reserve the spiced vodka and chill it for 1 hour. Transfer the soaked tomatoes to a serving bowl, discarding the peppercorns, chilli and lemon slices. Cover and set aside at room temperature until ready to serve.
Meanwhile, place 6 shot glasses in the freezer for 30 minutes to chill.
Divide the chilled vodka between the shot glasses and serve with the vodka tomatoes.
Any leftover spiced vodka will keep in a sterilised jar in the fridge for up to 1 month, and doubles as the perfect base for a Bloody Mary.
Tip:  Any leftover spiced vodka will keep in a sterilised jar in the fridge for up to 1 month, and doubles as the perfect base for a Bloody Mary.
Posted and photo: Elize de Kock

AARTAPPELSOP MET SPEK EN KAAS
Foto en resep: Tanya Smith
Tweede foto:  Myrtle van Dyk
6 groot of 8 medium aartappel, geskil en opgesny
1 pakkie wit uiesoppoeier (ek het 2 gebruik, my sop was bietjie dun na my smaak)
250 ml vars room
500 ml gerasperde chedderkaas
1 eetlepel vars gekapte of gedroogte pietersielie
250 g baconbits
sout en peper

Bedek aartappels met water, voeg sout by en kook tot sag. Braai bacon tot bros maar nie droog en hou eenkant.
Sodra aartappels sag is maak fyn in voedselverwerker. Hou water waarin aartappels gekook is. Skep fyn aartappels terug in water.
Meng soppoeier met 1 koppie water. Roer by aartappels en voeg 1 koppie kaas by (ek het al die kaas bygegooi). Hou res van kaas eenkant.
Voeg res van bestanddele by. Voeg nog water by indien nodig (dit moet ‘n dik sop wees). Geur met sout en peper.
Roer oor lae hitte vir 10 min.
Strooi van die gerasperde kaas onder in sopkommetjie en skep sop bo-oor. Bedien met brood, buns of vetkoek.
Myrtle van Dyk:
Ek en Shani eet vanaand die aartappelsop met bacon en kaas resep op die blog, ons het ham in die plek van bacon gebruik, dit was heerlik!

PUMPKIN AND FETA QUICHE WITH THYME AND RED ONION
Recipe and photo:  Hanlie Wethmar
FOOD LOVERS RECIPES
1 butternut, diced and baked on the oven for + – 1/2 hour
Bunch of thyme
1 large red onion diced
200 g of feta blocks
1 sheet of puff pastry
3 eggs
200 ml cream

Put puff pastry in a flat dish. Spread the pumpkin (cooled) over the pastry. Fry the onions and thyme and sprinkle over. Add the feta blocks. Mix cream and eggs, salt and pepper and pour over. Bake ½ hour at 180ºC.
Great as light meal, savoury dish or with your bbq.

SICILIAN CANNOLI
Makes 35 Cannoli
300 g (11 oz) plain flour
20 g (¾ oz) caster sugar
20 g (¾ oz) pork lard
1 teaspoon cocoa powder
½ teaspoon ground coffee (alternatively, use a pinch of cinnamon)
a pinch of salt
160 ml (slightly more than ¼ pint) dry white wine
1 egg white (for brushing)
Filling:
700 g (1 ½ lb) Sheep milk ricotta (alternatively, use cow milk ricotta)
275 g (10 oz) icing sugar + some extra for dusting
75 g (3 oz) mixed candied citrus peel
75 g (3 oz) candied cherries
75 g (3 oz) 70% dark chocolate
25 g (1 oz) whole shelled pistachios (alternatively, use ground pistachios)
2 liter groundnut oil for frying (alternatively use vegetable oil)

Note: traditionally the cannoli shells were fried in pork lard, but nowadays it is more convenient (and less messy) to use common frying oils like groundnut or vegetable oil. The only recommendation I have, if using groundnut oil, is to check that nobody is allergic to it.
Italyum
Photo Sabrina Merli

SJOKOLADE PERLEMOEN

100 gr sjokolade, smelt oor warm water.
Voeg by n olie gebaseerde smeer soos grondboontjie botter of carob smeer, nutella of lotus smeer.
Voeg by 2 el wafel vlokkies, ek het die ronde wafels fyner gedruk en by ander rice crispis gesit.
Meng en sit in sjokolade vormpies, ek het silicon gebruik.
Tik paar keer op werksoppervlak om lugblasies uit te kry.
Vries. Hou verkoel tot bedien.
My gaste was gek hieroor.
Sonja Zino

POTATO DINNER ROLLS
4 – 4½ cups all purpose flour
2½ teaspoons instant yeast
1¼ cups milk (heated to lukewarm)
3 tablespoons sugar
¼ cup unsalted butter, softened
1½ teaspoons salt
1 egg, lightly beaten
½ cup mashed potato*
Using a stand mixer fitted with dough hook combine 2 cups of flour and yeast. Stir. Add in milk, sugar, butter and salt. Mix on low speed until dough begins to come together. Add beaten egg and mashed potato. Mix on low until combined. Add in additional 2 cups of flour. Mix slowly at first then increase to medium speed. Begin to knead. If after a few minutes dough is still sticky add additional flour 1 tablespoon at a time. Total kneading should be about 6-7 minutes. Dough should be smooth and elastic, clearing sides of bowl but sticking to the bottom.
Shape dough into a ball and place in a greased bow. Cover with plastic wrap and let rise for about 1 hour or until doubled.
Press dough down. Turn out onto a floured surface. Divide in half. Cover and let rest for 10 minutes.
Divide each half into 12 equal sized pieces. Total of 24 dough balls. Roll each into a tight ball. Stretch dough and tuck underneath. Place dough balls into a greased 9 x 13 inch pan. Let rise for 30-40 minutes. Meanwhile preheat oven to 350 degrees.
Bake rolls for 20-22 minutes or until golden brown. Remove from pan and let cool on wire rack.
*Peel potato and cut into small pieces. Boil until softened. Mash with potato masher or fork.
*To Make Ahead:
After shaping ball and placing in pan refrigerate for 2-24 hours. Let sit out at room temperature, loosely covered for about 30 minutes. Uncover and bake following directions above.
Photo Sa-Eeda Daniels
Source: Dea Rossouw

CRANBERRY GOIJI SMOOTHIE
1 banana
1 orange
1/2 cup pineapple (optional)
1/4 cup cranberries
1 tbsp goji berries
1/2 cup water
Ice cubes
Feel free to add 1-2 spoons of your favorite protein!

Source: Esme – archive