KAROO LAMSRIB MET GEBRAAIDE PYNAPPEL
1.5 kilogram lamsrib
1 tot 2 teelepels bbq speserye
2 knoffelhuisies, fyn gekap
1 suurlemoen se sap

Meng alles saam en vryf rib aan beide kante met mengsel. Plaas in toeknip rooster en sit regop langs vuur. Draai gereeld tot ribbetjie mooi egalig bruin en die vetjie krakerig is.
Pynappelskywe net op kole gebraai tot mooi bruin, nie pap nie.
Resep en foto: Alta Gunter Van Dyk

HOMEMADE GHEE
500 g of the best quality unsalted butter you can get your hands on
Cut your butter into roughly one inch by one inch squares. This will help your butter melt faster and more evenly. Set your butter to melt over medium heat, stirring it gently from time to time. Pretty soon, you’ll see a thick, white foam start to form at the surface. At this point, your butter will be bright yellow and opaque.
Keep stirring until your butter starts to simmer, at which point you’ll want to turn the heat down to medium-low. For the next 5 minutes or so, you won’t be doing much stirring. Just let the butter simmer and watch the bubbles emerge from that thick foam, increasing in size and number.
As the bubbling increases, you’ll notice that the foam will become thinner and the bubbles will become bigger and clearer.
Soon, the milk solids will start to curdle and attach the sides of the pan. That is completely normal and desirable.
Just scrape the sides of the pan from time to time to help those milk solids sink to the bottom. As the milk solids sink to the bottom, you will notice that your butter is beginning to clear up. It will get more and more translucent, the bubbles will get larger and the foam will eventually completely disappear. Your butter will start to take a nice golden coloration as the milk solids, which are now at the bottom, begin to brown. Keep a close eye on your butter and keep stirring, scraping the sides and bottom so the milk solids don’t attach to the pan and burn. Eventually, the bubbles will start to get much bigger; means we’re almost there, so watch really closely now! We’re waiting for the butter to start foaming a second time. When that happens, it’ll be the indication that your ghee is ready to be strained. As soon as your butter starts foaming for a second time, take it off the heat and let that foam settle for a few seconds. Line your sieve with several layers of cheesecloth and set that over a large bowl, preferably one that is equipped with a pouring spout, and then pour your ghee right in. Transfer your beautiful filtered ghee into a glass jar (you can discard the milk solids that got left behind in the sieve). Cover your jar loosely and let your precious ghee set for several hours at room temperature. This generally takes a full day, if not more… I know, be patient!
Your ghee will keep in the pantry (no need to refrigerate) for up to several months.
Recipe posted by: Amanda Conradie

IDEE MET GEVRIESDE EIERS
Nicolien de Waal:
Kyk gou hier ek 4 eiers heel gevries toe dop ek hulle af en sny skyfies nou lyk dit baaaie
Vries die eier rou, dan haal jy hom uit die vrieskas, dop hom af en sny in 3 skywe  en
Plaas nou die skywe in ‘n warm pan met bietjie olie soos jy normaal eiers sou bak en dan bak jy dit so van gevries af. Dit lyk of jy dan baie eiers het.
Dit werk perfek.

KAAS FRIKKADELLE
± 800 g maalvleis
1 – 1 ½ koppies gerasperde cheddarkaas
1 eier
5 ml gerookte paprika
5 ml Ina Paarman garlic and herb seasoning
10 ml sojasous

Voorverhit oond op 180°C. Meng alles liggies saam en vorm frikkadelle. Ek was lus vir effense worsie vorms. Plaas in ‘n gesmeerde oondpan. Meng een eetlepel olie met ‘n halwe koppie water en gooi bo-oor frikkadelle. Ek doen dit altyd as ek frikkadelle in die oond bak. Bak omtrent 25 minute, en rooster (grill) vir paar minute.
Resep en foto: Louise Groenewald

CRAZY CRUST PIZZA
No rolling out dough, the crust is made from a liquid batter. Top the pizza with your favorite toppings.
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon italian seasoning
1/8 teaspoon pepper
2 eggs
2/3 cup milk
250 g pork sausage, cooked and crumbled
1 cup pepperoni slices
1/3 cup diced cooked ham
1-1 1/2 cups pizza sauce
2 cups shredded mozzarella cheese

Preheat oven to 200°C. Lightly spray a 15 x 10-inch rimmed baking sheet with cooking spray. Set aside. Whisk together flour, salt, Italian seasoning, pepper, eggs and milk. Pour into prepared baking sheet. Top with sausage, pepperoni and ham.
Bake for 20 minutes. Remove from oven. Spread pizza sauce evenly over pizza and top with mozzarella cheese. Return to oven and bake 10 to 15 minutes, until cheese is bubbly.
Recipe posted by: Amanda Conradie

CORIANDER YOGURT CHUTNEY
2 small bunches cilantro, 60-65 grams each, hard stems removed
1 green chili, or to taste
1/2 inch ginger, 7 grams
1/4 teaspoon roasted cumin powder
1/8 teaspoon masala, optional
pinch black pepper
salt, to taste, around 1/2 teaspoon
2 teaspoons lemon juice
1/2 teaspoon sugar
1/4 cup yogurt

Add coriander leaves in a blender. Make sure to remove the hard stems from the leaves. Softer stems are okay to use, but mostly try to use only the leaves. Add green chili, ginger, cumin powder, masala, black pepper, salt, lemon juice and sugar.
Add yogurt to the blender. Blend it all together to a smooth consistency. Keep the chutney refrigerated.
Feel free to add more yogurt if you like. (More yogurt=less spicy chutney). Add more green chilies for a spicier chutney.
Recipe and photo: Elize de Kock

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ZUCCHINI NOODLES WITH CHICKEN AND MARINARA SAUCE
2 to 4 chicken breasts, cut in bite sized pieces
2 to 3 zucchinis
½ cup sliced mushrooms
1 – 2 cups marinara sauce
1 tablespoon extra virgin olive oil
salt and pepper to taste
dash garlic powder
fresh coriander
sour cream to serve
Parmesan cheese to taste

Prepare zucchini noodles using a zester or peeler depending on what size noodles you want until you have about 2 cups of noodles. Brown onion, mushrooms and add the chicken breasts. Add marinara sauce and cook for about 10 minutes.
While chicken is cooking cook zucchini noodles in microwave oven for about 4 minutes. Add the noodles to the chicken and let it simmer about 5 minutes until bubbly. Serve chicken and zucchini noodles with sprinkle of Mozzerella cheese. Add coriander and sour cream on top, if desired.
Recipe and photo: Louise Venter

IDEES MET T-BEEN EN COKE
Francis Schoeman:
Ek rol 4 T-bene in bruin uiesop en pak dit dan plat in ‘n oondpan. Daarna gooi ek coke oor, ‘n koppie blatjang en 2 eetlepels worchestersous en bak dit teen 150°C vir omtrent twee ure. Bedien saam met groente/slaai en kapokaartappels. Daar bly ‘n lekker sousie in pan.

JP Bezuidenhout:
Coke en appelkoos konfyt. Marineer die T-been in coke, konfyt en worchestershire sous. Ek gebruik dieselfde mengsel met suurlemoensap en knoffel by om hoender te marineer.
Maak bietjie rooibok in die pan of op kole met jou gunsteling speserye nadat jy dit in coke en appelkoos konfyt gemarineer het. Dis heaven.

AARTAPPELSLAAI MET SUURROOM
375 ml suurroom
38 ml witasyn
10 ml strooisuiker
3 ml mosterdpoeier
10 ml karwysaad
25 ml stingeluie, gekap
sout en vars gemaalde swartpeper na smaak
6 groot aartappels in die skil gekook of
1 kg sakkie klein aartappeltjies

Meng al die bestanddele behalwe die aartappels goed saam. Trek die aartappels se skille af en sny in blokkies of skywe soos verkies.
Indien klein aartappeltjies gebruik word trek net die skille af. Gooi die sous oor, meng goed en bedien koud.
Lewer 8 tot 10 porsies.
Resep: Jan van Niekerk

SUURROOM AARTAPPELSLAAI
180 ml mayonnaise
180 ml suurroom
2 eetlepels asyn
25 ml mosterd
140 ml stingeluie, gekap
140 ml agurkies, gekap
300 ml fetakaas, in blokkies
600 g baba aartappels, sag gekook (gebruik meer aartappels as jy minder sous op die aartappels wil hê)

Klits die mayonnaise, suurroom en asyn saam. Voeg dan die mosterd, stingeluie, agurkies en fetakaas by.
Gooi oor gekookte aartappeltjies. As sous te suur is, voeg bietjie suiker by.
Resep: Petro Calitz