CHEESE AND CORN SAMOOSA
1 cup corn
2 large onions (finely diced)
3 tablespoons oil
1 teaspoon whole jeera seeds
1 teaspoon ground garlic
½ teaspoon freshly ground black pepper
1 tablespoon Aromat
1 teaspoon fine salt
2 cups cheddar cheese (grated)
1 cup mozzarella cheese (grated)
¼ cup flour
1 tablespoon crushed dried red chillies
3 to 4 green chillies (finely chopped)
1 bunch shallot (finely chopped)

Heat oil, add jeera seeds and ½ the onion and braise until softened. Add garlic, corn, pepper, crushed chillies, Aromat and salt. Simmer until corn cooked through. When completely dry, remove from stove and leave to cool.

Mix both the cheeses nd add the flour and toss, ensuring the cheese is well coated with the flour. This helps prevent the cheese from oozing whilst frying.
Add the cheese, remaining onions and greens and toss well.

VARIATION: Add finely chopped red and green peppers or 1 cup finely chopped mushrooms….
Recipe: Leyla Randera

ITALIAANSE KRUIE EN KNOFFEL BROOD
Stelling : ‘Basic / White’
Grootte : 1 kg
350 ml water (kamer temperatuur)
45 ml olyfolie (3 eetlepels)
10 ml suiker (2 teelepels)
10 ml sout (2 teelepels)
2 vingers knoffel fyn gemaak (Ek het 2 teelepels reeds fyngemaaktes ingesit)
45 ml gedroogde Italian Mixed herbs (3 eetlepels)
575 g witbroodmeel
7 g pakkie kitsgis

Pak masjien soos per lys, begin met water eindig met gis, sit in masjien, stel hom vir die Basic stelling, grootte 1 kg en maak die kors Medium
Foto: Lee-Ann Snyman

TOEKSIE SE VERSIERSEL
Resep en foto: Rene Toeksie Claassen
FOOD LOVERS RECIPES
5 ml vanilla ekstrak
5 ml suurlemoensap
1 blok wit wooden spoon margerine
1 houer roomkaas
500 g versiersuiker

Sif jou versiersuiker 3 x   en los eenkant. Room nou jou kaas en margerine saam en voeg bietjie bietjie versiersuiker by, as alles klaar deur geklits is. Voeg vanilla en suurlemoensap by en meng goed deur. Plaas in yskas tot reg is om te kleur en gebruik.
Wanneer gereed is om te gebruik kan jy nou ook jou geurmiddel of kleur byvoeg.

STOKVIS IN PAPRIKA BESLAG
Sif meel,sout en paprika in n mengbak
Voeg sparkling water by terwyl klits maak seker dat die beslag klontvry is
Strooi bietjie meel oor stokvis en doop daarna in beslag
Braai in diep olie tot goudbruin en crispy
Hoeveelhede hang af van hoeveel jy wil maak en van jou smaak…

Resep en foto: Noelene Saal

KOUE SPEK EN SPANSPEK SOP

Dié koue sop is net die regte ding om ’n somerkuier om die tafel af te skop.
genoeg vir 6
45 ml olyfolie
250 g spek, in blokkies gesny
2 groot spanspekke, geskil en
grofgekap
1 rooi-ui, fyngekap
2 rooi brandrissies, fyngekap
1 groot hand vol koljander
350 ml hoenderaftreksel
80 ml kersie-asyn
sout en varsgemaalde swartpeper
250 ml ongegeurde jogurt
3 ryp perskes, ontpit en in skywe gesny
groenertjiespruite vir garnering

Verhit olie in pan en braai spek tot goudbruin en bros, sowat 5 – 10 minute.
Plaas saam met al die bestanddele, behalwe die jogurt en perskes, in ’n
groot bak. Gebruik staafmenger (stick blender) om die mengsel tot gladde
puree te verwerk. Geur goed met sout en peper en plaas in yskas tot baie koud.
Voeg jogurt by en meng deur. Skep in opdienbak en plaas perskeskywe bo-op.
Garneer met groenertjiespruite. Sit voor met parmesaan-broodstokkies.

Foto: Amanda Theunissen.

SWEET AND SOUR PORK WITH LITCHIS
½ kg pork fillet
3 tablespoons soya sauce
1 tablespoon dry sherry
1 teaspoon fresh ginger
30ml flour
30ml mazina
Salt
2 eggs
Oil for frying
Cut pork into cubes
Marinade Pork in soya and dry sherry and ginger
Mix flour, mazina and eggs.
Dip cubes into flour mixed and deep fry in oil until golden brown.

Sauce
½ Red pepper
½ Green pepper
2 Apples
1 tablespoon brown sugar
Syrup of litchis
2 Tablespoons vinegar
4 spring onions
1 x 325gr Litchis

Cut red pepper and green pepper in larger chunks
Cut apple in chunks
Mix Litchi syrup and vinegar, brown sugar
Boil
Add pork and apple cook for a bit
Add red pepper and green pepper and spring onion.
Lastly add litchi cook through and serve.
Resep en foto: Jenny Nel Robberts

MARLIZE SE AARBEI TERT
I blikkie ideal melk yskoud
2 pakkies aarbei jellie
1 blikkie ingelegde aarbeie
2 pakkies tennis biscuits
Dreineer aarbeie en verhit die sap. Meng 2 pakkies aarbei jellie met verhitte sap. Laat afkoel. Klits idealmelk styf. Klits aarbeie by. Klits jellie mengsel by. Pak laag beskuitjies en helfte van aarbei mengsel bo-op. Herhaal. Strooi fyngemaakte beskuitjies bo-oor. Verkoel in yskas tot gestol.
Resep en Foto: Marlize Williams

SPAGHETTI BOLOGNESE

Melt one tablespoon garlic butter in a saucepan
Add your finely chopped onion and brown or sweat; your choice
Add your choice of minced meat and brown
While browning your meat add: Italian herbs, spice for mince, one tablespoon brown sugar,salt and black pepper to taste
Once mince is cooked add a tin of tomato paste, two cups of water and your granoro spaghettini 15 (from Spar)
You will save a lot of time on cooking if you use the thinner spaghetti
Resep en foto: Deidre van Rensburg

TIPSY TART MADE IN ELECTRIC FRYING PAN
250 ml sugar
60 g unsalted butter cut into small pieces
375 ml cake flour
125 ml chopped nuts
2,5 ml salt
125 ml chopped dates
5 ml bicarbonate soda
250 boiling water
2 eggs
10 ml baking powder
Cut dates into small pieces. Place into a bowl with sugar, butter and bicarbonate of soda.
Pour the boiling water over and allow butter to melt and sugar to dissolve.
Cool the mixture slightly,
Add the slightly beaten eggs and mix well.
Add nuts and the sifted dry ingredients and mix well.
Pour into a greased 20cm square Pyrex dish.
Bake high using rack on Frying Pan (dish must not touch base of pan) for 30-40 minutes until the tart is set. Remove from Frying Pan and pour brandy syrup over while the tart is still hot.
Serve with whipped cream.

Brandy Sauce:
50 ml sugar
125 ml brandy
5 ml vanilla essence
250 ml water
15 g butter

Boil the sugar and water for 5 minutes, add brandy and vanilla.
Allow butter to melt in syrup.
Pour over Tipsy Tart while hot. (all the syrup will soak into the tart).
Delicious cold or hot! Enjoy!

RECIPE AND PHOTO: Graciela Arnott

CHEEEZE VEGE
Ingredients
for the crust:

2¼ teaspoons yeast
1 cup warm water
2 teaspoons sugar
2 – 2½ cups flour
1 teaspoon salt
2 tablespoons olive oil

for the filling:
230 g cream cheese, softened
2 cups diced cooked chicken
2 cups broccoli, steamed and cooled, and chopped
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheese, divided
1 egg
1 teaspoon watersea salt

Instructions

In a medium bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with the sugar. Allow to sit 5 minutes, or until bubbly. Mix in two cups of flour, the salt, and the olive oil to form a smooth dough. Add additional flour as needed to reach a dough consistency that is slightly tacky to the touch but not overly sticky. Let the dough rise in a greased bowl for 30 minutes.While the dough is rising, preheat the oven to 350. Mix together the cream cheese, chicken, broccoli, garlic powder, salt, pepper, and ½ cup cheese.When the dough has risen, gently punch it down and then roll it out on a piece of parchment paper or silpat to a rough rectangle that is approximately 15 by 20 inches (it does not need to be perfect!).Spread the chicken and broccoli mixture down the middle of the dough, then sprinkle with the remaining ½ cup of cheese. Using a pizza cutter or sharp knife, cut one inch strips at a diagonal from the outside of the rectangle to the filling in the center. Fold the strips of the dough over the filling, alternating sides to make a braid pattern. When you get to the end of the braid, tuck the ends in.Carefully move the parchment or silpat to a baking sheet. Beat the egg lightly with the water and brush the egg mixture over the braid. Sprinkle lightly with sea salt.Bake 25-30 minutes, or until light golden brown. Serve warm.
Resep en foto: Robin Singh