KALKOEN IN BAKSAKKIE (geskik vir vries)
My kalkoen, so 3,4 kg lekker gewas, bottermengsel aangemaak, ongeveer 250 ml, met Portuguese chicken spice en lekker gesmeer so ver ek kon onder die vel en bo-op vel. Groot baksakkie geneem, so 50 ml sojasous, bietjie bruin asyn en skoot suurlemoensap ingegooi. Het nek van baksakkie nie styf toegemaak sodat stoom kan ontsnap. Hom teen 160°C stadig gebak. So 3 ure en 30 minute ongeveer. Na elke uur, sakkie versigtig omgedraai. Hy lyk murgsag! Velletjie mooi bruin en crispy.
Resep en foto: Jeanne Wolfaardt

RISSIEBLATJANG
2 hande chillies (rissies)
2-3 groot tamaties
2 uie
vars knoffel na smaak
2 koppies asyn
1 koppie suiker
1 koppie appelkooskonfyt
2 teelepels kerrie
½ teelepel borrie
sout en peper na smaak

Kook alles saam vir +- uur. Verdik met maizena indien nodig. Bottel warm

Ek en my man is mal oor chillies. Probeer ook die ene: Kap so paar chillies op, vars gekapte knoffel, baie min ui – pers ui lyk so mooi daarby. Vars uitgdrukte suurlemoensap. Voeg als bymekaar in ‘n verseëlde bottel. Ek bêre myne in die yskas. Ons eet nie een aandete daarsonder nie.
Resep: Magteld Janse van Vuuren

ROASTED LEG OF HOGGET WITH ANCHOVIES, MUSTARD AND LEMON
8 tinned anchovies
2 teaspoons capers
2 tablespoons honey
splashes white wine vinegar
splashes white wine
2 lemons, zest and juice
2 cloves garlic, crushed
1 tablespoons Dijon mustard
1 sprig thyme
1 sprig rosemary
100 ml olive oil
1 x 1.7 kg leg of hogget, with bone – must be a long leg
200 ml white wine

Preheat the oven to 220°C. Using a food processor, blend together the anchovies, capers, honey, white wine vinegar and white wine. Season. Once the mixture has formed a paste, add the lemon zest and garlic and blend for a further 10 seconds, or until combined. Using a pastry brush, brush the mustard over the outside of the lamb then pour over the anchovy mixture making sure all of the lamb is covered. Tie up the leg with string. Put the remaining herb sprigs and the zestless lemon halves in the bottom of a roasting tray. Place the hogget on top and roast for 30 minutes.
Pour over the white wine, turn down the oven to 180°C and cook for another 40 minutes (if you prefer your meat well done, cook for about an hour). Baste the hogget while it’s cooking. Remove from the oven and rest for 10-12 minutes before carving. Serve with roast potatoes and roasted vegetables.

ROAST POTATOES
10 King Edward, Maris Piper or Desirée potatoes
sea salt
50 g lard, dripping or vegetable oil
Preheat the oven to 200°C/180°C/gas 6. Peel the potatoes and cut each one in half, or into three if the potatoes are large.
Tip into a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and simmer for 3-4 minutes. Drain the par-boiled potatoes in a colander. Heat the lard in a roasting tray on the hob and fry the potatoes until they start to brown, turning occasionally. Sprinkle generously with salt, then roast in the oven for 30 minutes. Turn them in the tray to stop them from sticking, and roast for another 30 minutes. Serve immediately.

ROASTED ROOT VEGETABLES
400 g carrots, cut into long wedges
6 shallots, peeled and left whole
4 parsnips, cut into long wedges
1 whole heads garlic, sliced crossways in half
3 sprigs fresh thyme
1 tablespoon olive oil
Preheat the oven to 220°C. Spread the vegetables in a roasting tray with the thyme. Drizzle with the oil and roast for 25 minutes, turning every now and again, until cooked through and golden. Remove from the oven and serve.
Recipe and photo: Charl Laubscher

DASSIE SE “MELTING MOMENTS”
250 g sagte botter
½ kopie versiersuiker
½ koppie mielieblom
2 koppies koekmeel
1 teelepel vanilla geursel

Meng botter, versiersuiker en koekmeel saam. Voeg die geursel by. Meng en voeg laaste die meelmengsel by.
Meng goed met hande. Dis ‘n baie sagte deeg. Sit in koekiedrukker en druk uit op bakplaat.
Bak ±10 minute op 160°C.

Versier:
Kersie moet op rou deeg gesit word.
As koekies uit die oond kom, pak ek dit op ‘n klam vadoek tot hul afgekoel is.
Kan ook versiersuiker oor sif of die punte in gesmelte sjokolade doop.
Resep en foto: Dassie Meyer

PEANUTBUTTER FUDGE
1 cup butter
1 cup peanut butter (I used smooth)
4-4 ½ cups icing sugar, sifted (might need less or bit more, just check your consistency and if you want it a bit stiffer then just add more icing sugar)

Melt butter and peanut butter together in microwave until melted, remove and mix in the icing sugar to form a stiff consistency.
Put in a buttered pan and make it smooth on top.  Let it cool down a little and cut into blocks.
Please feel free to melt chocolate and pour it over once the fudge has set, before cutting. Amazing!!
Recipe and photo: Tracy Vohra

CANDIED JALEPENOS
Cowboy Candy is Jalapenos that was pickled in sweet pickle for a month and thereafter drained and dehydrated for 3 days until crunchy. There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more! This recipe yields between 4 and 6 half pints. (240 ml each)

3 pounds fresh firm, jalapeno peppers, washed (1.5 kg)
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness. *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out! Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

PART 2 – DEHYDRATE TO MAKE CANDY
Drain sauce very well from chillies (I will rinse under running water to make drying process quicker. Place on drying racks in food dehydrator apart from each other. Dry for 2 days on low setting (for herbs) and 3rd day I dried on 130°F for another few hours until crunchy.
Recipe and photo: Petro Borchard

GIDEON SE “SMOOTHIE”
1 pakkie gevriesde aarbeie
3 geskilde, gevriesde piesangs
2 ryp mangos
2 koppies bloubessies, gevries
3 eetlepels heuning
2 koppies roomys
1 koppie melk
2 teelepels vanilla essens

Gooi alles saam in ‘n voedselverwerker en verpulp.
Gooi in ‘n glas en versier met ‘n mintblaar.
Resep en foto: Gideon Louw

WILLEM’S SUMMER SALAD
This is a salad I started making some 10 years ago. With only 4 ingredients. It’s quick to make and super delicious as a side with a braai or pasta.
1 pineapple
1 punnet strawberries
1 head of celery
80 ml Knorr Italian salad dressing

Peel, core and cut pineapple into medium chunks. Wash, dry and cut strawberries into quarters (if large strawberries, else only half them). Remove all the leaves from the celery sticks. You can however use the sweet leaves at the heart of the celery. Cut off that hard 20 mm bit at the bottom end of the celery stick. Wash the celery sticks and peel off any hard fibroids material with a potato peeler. Slice the celery sticks into 8/-/10 mm wide chunks.
Mix the pineapple, strawberries and celery in a salad bowl, and drizzle over the Knorr Italian Salad Dressing.
Recipe and photo: Willem Labuschagne

WORTEL EN PYNAPPELKOEK
500 ml suiker
325 ml sonneblomolie
3 eiers
15 ml vanielje
625 ml koekmeel
15 ml kaneel
10 ml koeksoda
5 ml sout
250 ml rosyntjies
250 ml gekapte neute (ek gebruik okkerneute)
500 g gerasperde wortels
125 ml gekapte pynappel (kan blikkie pynappel gebruik – dreineer net goed)

Vir die versiersel:
250 g roomkaas (kamertemperatuur)
125 g botter (kamertemperatuur)
5 ml vanielje
625 g versiersuiker (ongeveer 5 koppies)

Verhit die oond na 180°C. Smeer die bodem van ‘n koekpan (23 cm x 33 cm) met botter (of spuit met Spray ‘n Cook).
Meng die suiker, olie en eiers saam tot lig geel. Voeg die vanielje by. In ‘n ander (groot) bak, sif die meel, kaneel, koeksoda en sout. Gooi die rosyntjies en neute by die droë bestanddele en meng met ‘n lepel saam. Meng nou die wortels en pynappel by die meelmengsel. Voeg die eiermengsel by en meng tot alles mooi klam is. Gooi die beslag in die koekpan.
Bak vir ongeveer 50 minute, totdat ‘n tandestokkie skoon uitkom. Sit die koek op ‘n draadrakkie totdat dit heeltemal afgekoel het. (Dit neem 2+ ure om heeltemal af te koel)
Vir die versiering, meng die roomkaas, botter en vanielje saam.
Voeg die versiersuiker by, en meng tot glad. Smeer die versiersel oor die koek.
Bedek en bere die koek in die yskas, maar bedien teen kamer temperatuur.
Nota:  Jy kan hom in 2 ronde panne van so 22 cm bak vir ‘n dubbel laag koek. Andersins in ‘n groot Bundt pan
Resep en foto: Debbie Edwards

QUICK AND EASY NO BAKE CHOCOLATE BLOCKS
1,5 cups chocolate chips
1 cup peanut butter
1/2 cup syrup
1/4 cup butter
1,5 cups oats
1,5 cups coconut
1 cup chopped pecan nuts
1 cup cherries

Microwave chocolate chips, peanut butter, syrup and butter on high for 2 minutes.
Remove from microwave and stir until all chocolate is melted. Add oats, coconut, pecans and cherries. Stir well to combine all ingredients. Line pan with baking paper. Scoop mixture into pan and flatten evenly.
Refrigerate 3-4 hours. Cut into blocks.
Recipe and photo: Zelda Ellis
Nota:  Lorett Brittnell  – Ek hou niks van rou oats. Ek bak al my oats eers in die oond voordat ek dit in resepte soos die gebruik. Dis heerlik!