Ingredients
3 Tbsp raw papaya paste

150 g ghee

4 Tbsp ginger-garlic paste

200 g brown onions

6 medium tomatoes

1/4 tsp nutmeg powder

2 tsp turmeric powder

2 Tbsp red chilli powder

Salt to taste

1 kg mutton leg – boneless cubes

2 bay leaves

2 cinnamon sticks

3 black cardamom

3-4 cloves

2 tsp cumin seeds

4 green chillies

2 cups khatta dahi

1 cup milk

300 g basmati rice

1/2 tsp cumin seeds (zeera)

Salt to taste

Method
Rub raw papaya paste on mutton pieces and keep aside.

In a brass pot, add ghee and saute ginger-garlic paste. Add brown onions and saute for 1-2 minutes.

Then add tomatoes and all the powder spices. Mix well and add mutton.

Cook for 10-15 minutes till little dry.

Then add all the whole spices, whole green chillies and khatta dahi alongside.

Cook again for 10 minutes, then add 3 cups water and allow to steam for 30 minutes.

Remove lid and dry out excess water on high flame.

Now add milk and mix well.

Once meat is tender, dish is ready.

Steam rice with cumin seeds and salt.

Serve hot with mutton gosht. :Muhammad Ikram, Team Pakistan
Post Amanda Conradie

DRIED FRUIT SALAD
250 g mixed dried fruit, cut into smaller pieces, keep a small amount for decoration
weak Rooibos tea (enough to cover fruit)
3 bananas
½ tin condensed milk
65 ml white wine vinegar
5 ml mustard powder
25 ml sunflower oil
2 ml salt
1 egg yolk

Boil dried fruit in the Rooibos tea until soft and drain. Cut bananas in slices. With mixer, mix all other ingredients. Layer fruit and banana and spread sauce mixture over every layer. End with sauce. For decoration use roasted coconut and/or shredded fruit. ENJOY!
Elize de Kock’s recipe from my mom’s recipe book

SKAAPSTERTJIES EN MASH POTATO

1kg skaap stert
50 ml tamatie sous
100 ml Balls chuckney
Bietje worcester souse
Half koppie bruin suiker.
Sout na smaak.
In die stoompot tot sag en dan kook meeste sous weg om sticky te maak.
Eet en pasop vir die vingers.
Resep: Floris Momberg

Crispy fried roll, stuffed with a spicy tangy mixture of coconut and poppy seeds.
Servings : 4
Ingredients
All purpose flour (maida)1 cup
Gram flour (besan) Chickpea flour 3/4 cup
Salt to taste
Turmeric powder 3/4 teaspoon
Red chilli powder 3 tablespoons
Oil 1 tablespoon + to deep fry
Poppy seeds (khuskhus/posto) 1/4 cup
Sesame seeds (til) 1/4 cup
Dry coconut (khopra) grated1/2 cup
Ginger chopped1 tablespoon
Green chillies chopped 3
Coriander powder 1/2 tablespoon
Cumin powder 1/2 tablespoon
Asafoetida 1/4 teaspoon (Onion powder or flakes)
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.
Step 2
Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut. In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder.
Step 3
Add roasted spices and mix well. Add asafoetida, chopped coriander leaves and salt. Mix well.
Step 4
Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes.
Step 5
Place the flutes in the steamer basket and steam for twenty minutes. Cool the flutes slightly and cut into half inch sized pieces.
Step 6
They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp.
Step 7
Drain onto an absorbent paper. Serve hot or cold.

Post Amanda Conradie

CARAMEL POPCORN
Yield: 9 cups popped corn
1 cup butter
2 cups white sugar
½ cup golden syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup popcorn kernels
Preheat oven to 250 ºF (95 ºC). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Picture:  Bernise Plaatjies

Die hoender lekker sappig. Ek gebruik vars garlic sommer baie wat ek fyn rasper dan meng ek dit met botter (nie margarien), olyf olie, sout, swart gemaalde peper, pietersielie, robertson chicken spice en n halwe vars suurlemoen uitgedruk. meng alles dan ‘rub’ ek my hoender en druk die mengsel onder die vel van hoender. Moet saggie met vingers vel weg trek anders skeur dit. Ek smeer ook n bietjie van Ina Paarman se sticky Marinade vir hender en ribs bo oor hoender. Dit gee hom die mooi ‘crispy’ vel as klaar is. Dis n wenner elke keer. Oorskiet hoender word sommer , lekker ‘chicken mayonaise’ broodjie volgende dag.
Resep en foto:  Marie Fourie Moolman

SWEET POTATO LEAVES (KALEMBULA)
30 grams of butter
1 small onion, finely chopped
1 clove of garlic finely chopped
1 teaspoon of mustard powder
Salt and pepper
1 tbsp plain flour
100ml full-fat milk
300g Kalembula (Sweet potato leaves)
100ml fresh cream
fresh nutmeg, for grating
Feta cheese

Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened , now add the garlic , cook for a minute , Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened. Add the mustard , salt and pepper .
Meanwhile, place the leaves in boiling water in a saucepan and boil for 2-3 min. Stop boiling process, immerse in ice water to preserve the green colour.Place the leaves in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well. At this stage crumble over some Feta cheese ( this is optional ) if you like it creamy simply add more cream.
Delicious !!!!
Recipe and photo:  Elize de Kock

NAZLEY’S LEMON MERINGUE PIE

Lemon juice
2 eggs
1 jar Condensemelk
Suiker biscuits
Roomboter
Method
Mix roomboter and sugar biscuits to make it a crust. Let it stand and set for 30 minutes to a hour.
Seperate egg yolks and egg whites. Beat the eggs whites until light and fluffy.
Pour jar of condensemilk into seperate bowl with the eggs yolks then add lemon juice and hand mix to taste.
Pour over the mix with condensemilk onto the biscuit base and then put on the egg yolk and put it into the oven for 15 to 17 minutes until the top is lightly brown.
NB* For every jar of condensedmilk u need 2 eggs

SOURCE: N Samsodien

Julle moet die edit vreeslik geniet hehehe

PAMPOEN BLARE – PUMPKIN LEAVES
Chiwawa takes a few days if it is to be prepared from its beginnings of pumpkin leaves. The wide, fuzzy leaves are first sliced into thin strips and boiled in a pot for two to three minutes. After cooling, the leaves are squeezed to wring out the water absorbed by the leaves.

They are then spread out in a concave, handwoven basket called luwango to dry, a process that takes a good three days. Once dried, the leaves should look furled and wrinkled, and display a dark, midnight green color.
In preparing the dish, the bottom of a sauteeing pan is lined with cooking oil to keep the dried chiwawa from sticking to the pan. Tomatoes and onions are cubed and sauteed in the pan until they look glazed. Salt is added to taste.
Post Elize de Kock

TUNA PANNEKOEK
Foto: Jeanine Luyt
Jeanine Luyt:
Die resep wat Tiaan Mari-Lu Vd Merwe gedeel het:
1 koppie koekmeel
1 koppie water
2 eiers
knippie sout
Ek het net bietjie meer water by gegooi.
Ek het tuna en mayo gemeng vir die vulsel en dan ‘n gewone wit sous gemaak met 1 sirkeltjie feta in.
En kaas oor gerasper.

Sandra Kuisis – Ek gebruik weer:
1 blikkie tuna met
1 hardgekookte eier
1 gekookte aartappel fyn gedruk
1 teelepel gerasperde ui
bietjie mosterdpoeier

Meng saam en vul die pannekoek daarmee, bedek met ‘n sterk kaassous en gerasperde kaas bo oor. Pak in foelie bakkies, op hierdie punt kan die dis gevries word. Ek het dit baie gedoen en as daar onverwagte gaste opdaag, ontdooi, đan grill tot die kaas mooi bruin is en bedien met ‘n lekker mengelslaai.
Dit is ‘n heerlike, maar ryk dis, een van die pannekoeke is genoeg, bygesê die hoeveelheid wat ek gegee het kan 3 – 6 pannekoeke vul afhangende hoe vol jy hul rol. As ek wegsak dan maak ek sommer 5 – 6 van die middelmatige foelie houers vol. Net baie lui om die pannekoek te bak.