MURGPAMPOENTJIE EN FETA POFFERTJIES
3 medium murgpampoentjies
2 groot eiers, geklits
½ koppie gekrummelde fetakaas
1 ui, fyngekap (ek het myne sommer met die growwe kant van die rasper gerasper)
vars mint, na smaak
gerasperde parmesan kaas, na smaak
sout en swartpeper, na smaak
2 huisies knoffel, gerasper met growwe kant van rasper
1 koppie nutty wheat
olyfolie

Rasper murgpampoentjie met die growwe kant van die rasper. Gebruik ‘n silwerskoon kombuisvadoek om die meeste van die water uit die gerasperde murgpampoentjie te druk (gooi vloeistof weg). In ‘n groot bak, voeg gerasperde murgpampoentjie, die geklitste eier, mint, uie, koffel en kruie by. Meng die meel by.
In ‘n nie-kleefwerende warm pan met ‘n bietjie olyfolie, skep lepelsvol in pan (los dat dit eers een kant gaar en bruin bak, dan druk jy dit bietjie plat met ‘n vurk, draai om en bak aan die anderkant tot gaar) 3-5 min per kant. Bedien met vars suurlemoen of 1 bakkie volroom joghurt (ongegeurd), meng met gekapte komkommer en ‘n bietjie suurlemoen.
Resep en foto: Marina Hiscock

RYSSLAAI MET TUNA
3 koppies gekookte bruinrys
1 blik tuna in olie
3 hardgekookte eiers, in blokkies gesny
2 koppies ertjies, ontvries, moet nie kook nie
½ koppie elk (gekap) van die volgende vars kruie:
seldery
kruisement
rocket
spinasie
pietersielie
1 koppie mayonnaise
3 eetlepels suurlemoensap
sout en peper na smaak

Meng alles saam.
Resep en foto: Madie Tacklenburg

GILLIAN SE PANNEKOEK
10 koppies koekmeel
15 ml bakpoeier
10 ml sout
6 groot eiers
50 ml suurlemoensap
2 koppies olie
12-14 koppies water

Gooi al die vloeistof-bestanddele in ‘n groot mengbak, sif dan die droë bestanddele bo-oor. Klits tot glad. Laat mengsel vir ten minste een uur staan voor dit gebak word. Hierdie pannekoek is sag en word glad nie taai as dit oorstaan na die volgende dag nie.
Resep: Gillian Vermeulen

ELSABIE’S BISCOTTI
Crisp and light, sliced and dried Italian biscuits. This specific recipe with an oil dough needs to be made in advance, covered and chilled for at least 2 hours or overnight before shaping into a roll and baking. When I bake this in my 90 cm oven I double up on the recipe below to get maximum space utilisation on my big baking trays.
1 whole egg
1 egg white
125 ml sunflower oil
140 g / 175 ml sugar
5 ml vanilla essence
80 g / 200 ml coarsely chopped nuts *see note below
225 g / 400 ml cake flour
1 ml salt
5 ml aniseed (optional)
7,5 ml baking powder

Beat together the egg, egg white, sugar, oil, vanilla essence until well blended. I use my balloon whisk on Kenwood. Add the nuts, flour, aniseed, baking powder & salt and mix well with the dough hook attachment fitted. The mixture becomes thick and sticky so won’t be able to mix with balloon whisk. Cover the bowl and put into fridge for at least 2 hours or overnight to become firm and manageable. Preheat the oven to 180°C and grease a large baking tray or use baking paper that’s lightly sprayed with non-stick. Divide the dough into two portions and shape each into a neat roll about 30 cm in length. Place on the baking tray and allow some space in between for spreading. Lower the oven temp to 160°C and put the tray in oven. Bake the rolls for about 20 minutes or until firm and lightly browned. In my gas oven I baked for 40 min today. Remove the baking tray from the oven and turn down the temperature to 100°C. Cut each roll into diagonal slices about 15 mm wide. Lay the strips on their sides on the baking tray and return to the oven. Place a spoon in the oven door and leave the biscotti in the oven for 20-30 minutes to dry out and become crispy and lightly browned. Switch off the oven and allow to cool in the oven.
Store in airtight container once it has cooled down completely.
Yields about 36 biscotti depending on size.

*Variations: You can use any nuts of choice, choc chips, coconut (desiccated), lemon rind.
Recipe and photo: Elsabie Templeton

AWESOME GEBAKTE MELKTERT
Resep en foto: Elaine Steyn Steyn
2 de foto: Annelie Kruger
FOOD LOVERS RECIPES
Kors:
2 koppies koekmeel
½ koppie suiker
1 eier
100 g margarien
1 teelepel bakpoeier
30 ml olie

Vryf botter in droë bestanddele, meng olie en eier by. Druk vas onder en om die kante van gesmeerde losboom pan, (23 – 26 cm).  Bak by 180°C vir 10 minute.

Melktertvulsel:
1 liter melk
30 ml botter
15 ml vanilla geursel
3 eiers, geskei
1 heel eier
175 ml suiker
65 ml koekmeel
95 ml mielieblom
knippie sout
30 ml ekstra suiker

Verhit die melk, botter en vanilla tot net onder kookpunt. Verroom die eiergele, 1 heel eier en suiker saam tot lig en glad.
Sif die koekmeel, mielieblom en sout by die eiermengsel en klits dit goed deur. Voeg ’n halwe koppie warm melk by die eiermengsel en roer dit goed deur met ’n draadklitser. Voeg die mengsel dan by die melk en bring die hitte af tot laag.
Roer aanhoudend totdat die vulsel dik is sonder enige klontjies. Laat die mengsel vir ’n paar minute stadig prut en verwyder dit dan van die hitte.
Laat afkoel vir 5-10 minute terwyl jy eierwitte klits. Klits die 3 eierwitte tot sagte punte vorm. Voeg 30 ml suiker by en klits goed. Vou die eierwitte by die melktertvulsel in tot volledig gemeng. Skep die vulsel in die uitgevoerde losboompan en smeer die bokante mooi gelyk.
Sif kaneel bo-oor. Bak die tert teen 180°C vir ongeveer 45 minute. Wanneer tert mooi opgetrek het en bruin bo op is, is dit gereed. Laat afkoel tot koud en bêre in yskas.
Lewer 8 porsies.

VINNIGE SKUIMPIES
3/4  koppie eierwit (liquid eierwitte van Woolworths)
1/4 teelepel kremetart
1  1/2 koppie strooisuiker
1 teelepel vanilla

Klits eierwitte en kremetart tot styf. Voeg strooisuiker bietjie vir bietjie by terwyl jy goed klits. Gooi vanilla en paar druppels kleursel by. Ek het so 60 skuimpies uitgekry.
Bak vir 40 – 60 min teen 120°C.
Resep en foto: Ciné Venter

HEALTHY BREAKFAST WITH KIELBASA SAUSAGE
Healthy breakfast: poached eggs, smoked kielbasa sausage with sautéed red onions, topped off with fresh avocado.
145 g smoked kielbasa sausage: 328 calories for 2 ppl
164 calories per person
Red onion : 140g : 51.8 calories
Poached egg: 71 calories : 213 calories for 3 eggs per person
Whole avocado : 322
calories
Lime juice : 1 tsp 1 calorie
Sourdough toast : 110 calories medium slice
Butter: 2 tsp : 68 calories

Heat pan with water and 1 tbsp white vinegar.
When water at medium heat, turn to low.
Add eggs. Don’t stir. Just stick in a big spoon + and make sure eggs don’t stick anywhere on bottom. Minimum action to secure whole eggs.
Scoop onto paper towel to drain. Add salt and pepper to taste.

Kielbasa:
Sauté onions and kielbasa in lime juice.
145 g smoked kielbasa sausage: 328 calories for 2 ppl
164 calories per person
Red onion : 140 g : 51.8 calories
Poached egg: 71 calories : 213 calories for 3 eggs per person
Whole avocado : 322 calories
Lime juice : 1 tsp 1 calorie
Sourdough toast : 110 calories medium slice
Butter: 2 tsp : 68 calories
Add fresh avocado to plate before serving.

Heat pan with water and 1 tbs white vinegar.
When water at medium heat, turn to low.
Add eggs. Don’t stir. Just stick in a big spoon + and make sure eggs don’t stick anywhere on bottom. Minimum action to secure whole eggs.
Scoop onto paper towel to drain. Add salt and pepper to taste.

895.8 calories per person.

We often have a huge breakfast, especially when we know we may have to work through lunch on a given day. This is a healthy way to give yourself that needed energy to sustain focus on work for a while.
Recipe and photo: Annie Goussard Newton

BEEF RIBS AND CURRIED CARROT FRITTERS, SERVED WITH STEAMED RADICCHIO AND STEAMED GREEN BEANS
Rub ribs in: maldon salt to taste
¼ teaspoon garam masala spice
¼ teaspoon powdered ginger
¼ teaspoon ground coriander
¼ teaspoon dried cardamom
2 tablespoons pure, raw honey

Cook in instant pot for 40 minutes on high. Brown in the oven at 375°F until nicely brown. Turn over once.

VEGGIES, STEAMED:
Radicchio (fresh chicory) 100 g per person
Green beans, 100 g per person

CURRIED CARROT FRITTERS:
Servings 7 fritters
250 – 300 g (3 large carrots)
1 medium onion
2 cloves garlic, finely chopped
2 tablespoons curry powder
100 g (1 cup) chickpea flour (sometimes called besan or gram flour). A garbanzo fava bean blend flour works well too.
¾ teaspoon salt
1 big handful (½ cup) fresh cilantro parsley or carrot tops, chopped finely
1 tablespoon ground flax seed
¼ teaspoon ground coriander
¼ teaspoon ground ginger
½ teaspoon cumin seeds, or
¼ teaspoon ground cumin
½ teaspoon fennel seeds, or
¼ teaspoon ground fennel
60 ml (¼ cup) water
½ teaspoon chili flakes, optional
40 g dried cranberries

Grate the onion and the carrot. The grater attachment on a food processor does this job quickly and easily. In a large bowl add the onion, carrot, cranberries and garlic and mix well. Add everything else except the water and stir together really well making sure all the spices are distributed well then add the water and stir again. You should have a really thick batter. At this stage leave it to sit for at least 10 minutes but longer is fine. If cooking in the oven preheat to 400°F. Line a baking tray with parchment paper or a silicone sheet and drop the mixture in roughly ⅓ cup amounts then flatten them evenly to about ½ inch thick. Cook for 20-25 minutes flipping them at half way through the cooking time. If cooking on a griddle or in a fry pan, heat over a medium heat then add roughly ⅓ cup amounts, flattening them evenly to about ½ inch thick. Cook for 5 – 6 minutes each side or until golden brown.
Recipe Notes
Here, used a combination of many different spices to give maximum flavour but these are totally customizable. The blend listed in the recipe is how I like my fritters, using what I regularly have in my pantry but in this recipe you have complete control. If you don’t have one of the spices or if there is one you don’t care for, omit it. You can use something else instead or not. They are good with just the curry powder and none of the other spices if that is all you have. Sometimes I add cilantro, sometimes I add parsley and sometimes I use the finely chopped green carrot tops. Play around with what you like best. As long as you keep the carrot, onion, chickpea flour, flax seed and water at the same ratio the fritters will work.
(I prefer to cook oil-free when I can but if you would like to fry these in oil you can). They will become crispier and more golden and probably cook a little quicker.
Leftover fritters freeze well. Allow to defrost then warm through in a fry pan over medium heat or bake in the oven until heated through. They are also good cold. They will keep for 3 – 4 days in the fridge.
Photo and recipe: Annie Goussard Newton

ALTA SE GROENTE PIEKELS
1 groot Engelse komkommer, in klein blokkies gesny
3 middelslag uie, gekap
5 murgpampoentjies, in blokkies gesny
1 klein blomkool, in klein blommetjies gebreek
20 ml sout
Sous:
500 ml asyn
1 ml gemaalde wonderpeper
250 ml ligte bruinsuiker
125 ml witsuiker
10 ml borrie
10 ml droë mosterd poeier
5 ml gemaalde gemmer
25 ml Maizena

Plaas al die groente in ‘n groot bak en strooi sout oor, laat staan vir 24 uur (geen water word bygevoeg nie).
Dreineer en spoel goed af onder lopende koue water.

Sous:
Verhit al die bestanddele buiten maizena.
Prut vir 5 minute. Maak maizena aan met bietjie koue water tot pasta.
Voeg by sous en kook vir nog 2 minute. Voeg groente by.
Sit plaat af en sit kastrol se deksel op en laat staan vir 15 minute.
Bottel warm in gesteriliseerde bottels.
Nota: die oorspronklike resep kry ook 100 g boontjies (onthaar en in stukkies gesny) by.
Resep en foto: Alta Gunter van Dyk

POTATO PUFFS IN A MUFFIN PAN
3 cups mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaped cup shredded sharp cheddar cheese
2 tablespoons grated parmesan
2 tablespoons chopped chives or parsley
salt and black pepper to taste

Preheat oven to 200 ºC. Lightly grease with butter 8 – 9 of the wells of a non stick muffin pan.
In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon it into the pan filling the cups to slightly below the top. Bake 25 – 35 minutes until it pulls away from the sides of the cup and are golden brown. Remove from oven and let it cool 5 minutes in pan. Serve with sour cream if desired.
Recipe and photo: Juanita Vermeulen