WATERBOLLE

Ek deel graag die resep met julle. My ma het dit altyd vir ons gemaak as kinders. Ons het dit waterbolle genoem. Wie ken dit?

Resep:
3 koppies bruismeel
1 houertjie karringmelk (500 ml)

Stroop:
3 koppies water
2 koppies suiker
2 kaneel stokke
klapper om in te rol
olie om in te bak

Kook stroop bestanddele saam tot suiker opgelos het, moenie van die begin af te vinnig kook nie, laat suiker eers oplos, en dan kook jy so 5 min saam.
Meng meel en melk tot ‘n slap degie. Bak in olie. Ek skep sommer lepels vol en sit in olie.
Doop in warm stroop en rol in fyn klapper. Ek gooi klapper in ‘n bak met deksel en skud.
Ek hou die hitte op die stoof laag en dompel dit in, druk dit so bietjie met die spaan, haal uit en rol in klapper.

Resep en foto verskaf: Belinda Minnie

LUI HUISVROU BESKUIT

Hier nou ‘n lekker vinnige beskuit aanmekaar geslaan met wat ek het en in die oond gedruk. Eerste keer wat ek met die Wooden Spoon bak …noem dit sommer LUI HUISVROU BESKUIT…nikse geknie!… meng, roer en bak….moet seg dit is baie lekker!

500 g botter
2 x 500 g “Bran Rich Self Raising Wheat Flour”
750 ml “Bran Muffin Mix”
375 ml sagte bruinsuiker
15 ml bakpoeier
500 ml karringmelk
2 eiers
sout

Smelt botter en suiker.
Sif meel, bakpoeier en sout en voeg by botter.
Voeg Bran mix by.
Klits karringmelk en eiers en voeg by mengsel.
Roer goed.
Skep in panne en bak by 180 ºC vir 40 min.
Sny soos verkies en droog uit.

Resep en foto: Frieda Greyling

MARIETJIE SE BEETRING

Bolaag:
175 gr spring onion roomkaas
250 ml mayonaise
100 ml water
20 ml gelatine

Spons gelatine met water. Verhit in mikrogolf vir 30 sekondes tot gesmelt.
Klits roomkaas en mayonaise goed saam.
Klits gelatine goed by roomkaas mengsel.
Gooi mengsel in jelly-ring en sit in yskas vir teminste ‘n uur.

Onderlaag:
1 Groot bottel gerasperde kruie beet (750 gr)
laat dreineer in ‘n bak (nie vloeistof weggooi nie)
20 ml gelatine
200 ml van beetvloeistof

Spons gelatine met beet vloeistof en verhit in mikrogolf vir 30 sekondes tot gesmelt.
Meng goed met beet.
Gooi versigtig bo op roomkaas laag.
Laat stol oornag.

Resep en foto: Suenelle Liebenberg

FANTASTIC CLOUD BREAD

Made some cloud bread the other day.. a first for me!
It’s different, yet crazily satisfying and gets all the right reactions from the taste bud My Minions loved it!
I baked one in the middle rack and one on the bottom. The bottom one baked too quickly, so tasted a little eggy, but the top one was delicious.
I’m quite excited to make again with different flavours of cream cheese and maybe add different spices to the egg yellows

Ingredients :
3 large eggs, separated
1/4 teaspoon cream of tartar
2 ounces cream cheese, very soft
1 tablespoon white sugar

Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 “buns”.
Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

Recipe and photo submitted: Sa-eeda Daniels

PORK AND LEMON MEAT BALLS WITH PASTA

FOR THE MEATBALLS
1 slice white bread , crust removed
45 ml milk|
400 g minced pork
1 lemon , zest plus 5 ml juice
1/2 beaten egg
1 garlic clove , crushed
15 ml chopped sage ( ek het pietersielie ook by gesit en klein bietjie , gerasperde parmesan kaas )

FOR THE TOMATO SAUCE
30 ml olive oil
1 onion , chopped
1 garlic clove , crushed
400 g tin chopped tomatoes
250 ml passata
10 ml sugar
400 g pasta

Soak the bread in the milk for 2 minute , squeeze out excess milk , then place in a bowl with the pork . Add the remaining meatball ingredients , season , then mix well . Using your hands , form into walnut – sized balls .
For the tomato sauce , heat half the oil in a pan . Saute onion and garlic until soft , about 3-4 minutes . Add the tomatoes , passata , sugar and a little seasoning , then cook for a futher 8-10 minutes .
Heat remaining oil in a pan . Fry the meatballs until evenly browned and cooked through .
Cook the pasta in plenty of boiling water .
Meanwhile , add the meatballs to the tomato sauce . Cook gently for a futher 3 minutes until heated through , then serve with the pasta .

PASSATA is a herb seasoned tomato puree . If you can’t find it , use canned tomato puree instead .
Recipe and photo submitted: Petro van Genderen

BENHET SE LEKKER GESONDHEIDSBESKUIT
(My ma se resep)
500 g botter
375 ml sagtebruin suiker
1 kg bruismeel
15 ml bakpoeier
2 ml sout
750 ml all bran semels vlokkies
500 ml semels
200 ml afgedopte sonneblomsaad
125 ml pitlose rosyne
500 ml karringmelk
2 eiers

Plaas die botter en suiker in n bak en mikrogolf 3min op 100% roer en mikrogolf 1 min.
Sif die bruismeel, bakpoeier, sout saam in n skottel. Voeg die suikermengsel, all bran, sonneblomsaad, semels, rosyne by en roer. Vryf tot goed gemeng.
Klits die karringmelk en eiers saam.voeg by meelmengsel en roer goed.
Druk vas in oondpan en bak 35min by 180º C.
Sny sodra uit die oond kom… droog uit.

Resep: Benhet Nieuwenhuis se ma
Foto: Benhet Nieuwenhuis

ELZETTE SE BOSBESSIE EN SUURLEMOEN DRANKIE
2 liter sprite
1 karton bosbessie sap(cranberries), maar jy gaan omtrent die helfte gebruik op ‘n slag.)
Roses se lemon cordial, jy gaan dit na smaak moet byvoeg-ek het so halwe bottel gebruik) maak seker dis die lemon een en nie die lime nie.

Voeg alless bymekaar met so bietjie ys…. dis heerlik

Resep: Elzette Schoeman

FELIX SE MIELIEPAP

500 ml water
5 ml sout
250 g (500 ml) mieliemeel
500 ml melk
25 g (30 ml) botter of margarine
2 eiers, geklits
200 g (500 ml) gerasperde kaas

Kook die water en sout saam in n groterige dikboomkastrol. Meng die mieliemeel en die melk tot n gladde pasta. Voeg dit by die soutwater en roer totdat die mengsel dik en glad is. Verlaag die hitte en kook dit 10 min lank oor lae hitte en klop dan die botter of margarien by.
Roer n bietjie van die warm mieliemeel mengsel vinnig by die eiers. Roer die eiermengsel dan by die res van die mieliemeelmengsel. Roer die kaas in. Sit die deksel op en laat die pap stadig gaar word oor lae hitte; die gaarmaaktyd hang af van die sort mieliemeel wat gebruik word. Sit dit warm voor.

APPLE AND CINNAMON DUMPLINGS
A bit of comfort to go with the lovely rain…⛅

Apple Sauce:
6 green apples (peeled, cored and sliced)
2 cups castor sugar
4 tablespoons margarine
3 tablespoons lemon juice
2 tablespoons cinnamon
½ teaspoon salt
2 cups water
1 teaspoon vanilla essence

Place apples, sugar and margarine in a large sauce pan (with lid for later). Let simmer without lid, till sugar starts to caramelize. Add lemon juice, vanilla essence, cinnamon and water. Bring to boil without lid. Prepare dumpling.
Dumpling:
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup castor sugar
½ cup sunflower oil
¾ cup milk

Sieve dry ingredients together. Mix in oil and milk until it has the same texture as cake batter. You can add more milk if necessary.
Quickly scoop big dollops into boiling apple sauce. Place lid on sauce pan. Turn down to moderate heat. If maximum heat is 8, turn down to 3.
Simmer for 30 – 40 min. Sprinkle with more cinnamon and serve with vanilla ice cream, cream or custard.

Recipe and photo: Elizabeth Margaret Hendrikz

CORNED BEEF HASH WITH THYME
30 g butter
1 med onion, peeled and cut into rings
350 g cooked potatoes, sliced
1 level teaspoon chopped fresh thyme leaves
340 g can corned beef
salt and ground black pepper

Heat the butter in a frying pan, add the onion and fry it until soft and very lightly browned, about 10 minutes. Add the potatoes and thyme, stir gently, put the lid on and heat through for 5 minutes.
Cut the corned beef into cubes and mix it in lightly. Season and heat through for a few minutes. Garnish with more thyme sprigs.

Was nie seker wat om saam te bedien nie, het besluit op pita brood en perske chutney.
Recipe and photo:  Petro van Genderen