CINNAMON ROLLS
Dough:
½ cup (115 g) unsalted butter, melted
2 cups (500 ml) full cream milk, warm to the touch
½ cup (100 g) sugar
1 pack instant yeast (10 g)
5 cups (625 g) flour
1 teaspoon baking powder
2 teaspoons salt

Filling:
¾ cup (170 g) butter, softened
¾ cup (165 g) light brown sugar
2 tablespoons ground cinnamon

Frosting:
55 g cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup (160 g) powdered sugar

Generously butter two disposable foil cake pans or a large baking dish.
In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, if it is too hot, allow to cool slightly.
Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Add 4 cups (500 g) of all-purpose flour to the milk mixture and mix with a wooden spoon until combined.
Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
Preheat oven to 180˚C.
After 1 hour, the dough should have nearly doubled in size.
Remove the towel and add an additional ¾ cup (95 g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough out into a large rectangle, about 1 cm thick. Fix corners to make sure they are sharp and even.
Spread the softened butter evenly over the dough.
Sprinkle evenly with brown sugar and a generous sprinkle of cinnamon.
Press the mixture into the butter.
Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
Cut the log in half, then divide each half into 7 evenly sized pieces. About 8 cm thick each.
Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
While still warm, drizzle evenly with frosting.
Photo an recipe: Renee Van Blerk Cupido

MARMITE TERT
1 ½ koppie koekmeel
1 koppie melk
1 eier
1 koppie suiker
3 eetlepels botter of margarine
3 teelepels bakpoeier
¼ teelepel sout

Room botter en suiker saam. Voeg droë bestanddele by. Voeg melk geleidelik by terwyl jy klits. Meng goed. Bak in ‘n matige oond by 180 ºC vir 30 min of tot gaar. Toets met ‘n toetspen.

Sous:
½ koppie gesmelte botter of margarien
± 2 teelepels Marmite
Meng saam en gooi bo-oor warm koek.
Rasper kaas bo oor en laat afkoel.
Resep en foto:  Linda Diedericks

Irma Van Ellewee Swart  – Ek het gevind die kaas raak hard as die tert ‘n rukkie staan, toe sê ‘n vriendin sy gooi nie kaas oor nie, maar fyn biltong. Dis ‘n wenner!

CHEVON CASSEROLE WITH PARMESAN DUMPLINGS
Recipe and photo: Elize de Kock
FOOD LOVERS RECIPES
Die casserole kan met bees- of skaapvleis ook gemaak word. Dit is regtig die beste op ‘n koue aand en die Parmesan dumplings gee daardie ekstra geur aan die dis. Ek sal dit verseker weer maak , dit was HEERLIK!
½ cup plain flour
salt and pepper
1 kg goat meat cut into chunks (Shanks and ribs)
1/3 cup vegetable oil
2 onions, sliced
4 carrots, peeled, chopped
100 g green beans, sliced
2 cloves garlic, crushed
1 knob of ginger, crushed
2 tablespoons tomato paste
400 g canned diced tomato
2 cups beef stock
5 ml thyme
3 bay leaves

Dumplings:
2 cups self-raising flour
50 g cold butter, grated
½ cup Parmesan cheese, grated
a pinch of salt
¾ cup milk

In a bowl, mix the flour, salt and pepper. Toss the goat in the flour to coat.
Heat the oil in a pan and seal the goat in small batches, then set aside.
Preheat the oven to 150°C.
Add the onion to the same pan with the carrots, green beans, garlic, ginger and tomato paste. Cook for 5-6 minutes.
Pour the beef stock and tinned tomatoes into the pan and de-glaze, making sure you lift all the flavored bits off the bottom of the pan.
Return the goat to the pan, stir in the thyme and bay leaves. Return the pan to the boil and pour the contents into a lidded casserole dish.
Place the casserole in the oven and cook for 2 and a half hours or until meat is tender, keep an eye on the liquid and add some water if necessary.
To make the dumplings, place the flour in a bowl and rub the butter into the flour lightly. Stir in the parmesan cheese and mix in the milk to form a dough. Do not overwork the dough.
Roll the dough into 2 cm balls and place on a plate covered with cling wrap until the casserole is removed from the oven.
Place the dumplings on top of the casserole and return to the oven uncovered.
Bake for 20 minutes at 180ºC.

PREGO BEES STEAK ROLLETJIE
As jy Prego rolletjies maak, dan maak jy so. Sit oor die fillet steak net bietjie suurlemoensap, sout en peper en olyfolie en laat dit so marinade vir so lank as moontlik. Braai in vuurwarm griddle pan, so 2 minute aan ‘n kant en laat rus. Sny dan in strips.

Jy maak jou rolletjies warm by 130 ºC terwyl jy jou steak en gekarameliseerde uie maak en dan bedien jy dit warm, met as jy lui is sommer Prego sous uit ‘n bottel.
Foto en resep: Elize de Kock

GRANOLA BESKUIT
Resep en foto: Cecillia de Beer
FOOD LOVERS RECIPES
8 koppies bruismeel
15 ml bakpoeier
7.5 ml sout
375 ml suiker (gewone bruinsuiker )
750 ml granola
250 ml klapper
500 gr volvet margarien, gesmelt
500 ml karringmelk of amazi
3 groot eiers

Verhit oond tot 180 ºC.
Smeer 2 broodpanne 280 x 100 x 70 – ek gebruik 1 pan 300 x 300.
Sif bruismeel, bakpoeier en sout saam.
Voeg suiker, granola en klapper by en meng goed deur met houtlepel.
Klits eiers en karringmelk goed en voeg gesmelte margarien by en klits weer goed.
Voeg by meelmengsel en meng tot sagte deeg met houtlepel. Die deeg kom “nat” voor, maar vorm maklik ‘n sagte deeg.
Sit deeg in jou gesmeerde pan en maak glad tot hele pan vol is. Dan sny ek dit in vierkante so 4-5 cm grootte.
Bak vir 40-45 min.
Laat staan vir so 5 min nadat dit uit oond kom en dan keer ek dit uit op afkoelrak.
Breek in stukke soos jou lyne loop op beskuit en droog by 75 ºC.
Dit neem so tussen 7-10 ure om behoorlik te droog, afhangende jou krag toevoer.

VANILLA KOLWYNTJIES
375 ml koekmeelblom
7.5 ml bakpoeier
160 ml witsuiker
knippie sout
3 groot eiers
60 ml melk
125 ml margarien

Versiersel
500 g versiersuiker
100 g margarien
5 ml vanielje geursel
± 60 ml melk

Klits margarien goed. Klits versiersuiker stadig by. Voeg dan melk bietjies gewys by terwyl jy aanhoudend klits totdat dit die regte smeerbaarheid het. Voeg geursel by en klits tot romerig.
Meng meel, bakpoeier en sout in ‘n bak.
Klits botter en suiker vir 5 minute op medium spoed.
Voeg eiers een vir een by en klits goed tussen byvoegings.
Sit menger op stadige spoed en voeg helfte van meelmengsel by. Klits vir paar sekondes tot goed gemeng.
Voeg melk en geursel by en klits tot net gemeng. Roer oorblywende meel in. Skep in muffin pan met papierhouertjies.
Bak 20-25 minute by 180°C tot gaar.
Maak 12 groot kolwyntjies.
Versier soos verkies.
Foto en resep:  Elaine Steyn Steyn

CREAMY LEMON PEPPER AND APPLE VINEGAR CHICKEN
Creamy lemon pepper and apple cider vinegar chicken with smashed baby potatoes, sweet carrots, creamed spinach and white rice with gravy. Apple cider vinegar is very underrated in using with meat and chicken. It provides a unique flavour and enhances the lemony tang.
8 pieces of chicken (bone in)
baby potatoes pre-cooked in microwave (skin on)
oil for shallow frying the chicken & potatoes
lemon and black pepper seasoning
100 ml apple cider vinegar
100 ml dry white wine (I used champagne as I had a bit left over … yes unbelievable)
200 ml cream

Heat a heavy based non stick pan with a lid. Fry the chicken pieces and boiled potatoes in just enough oil to cover the bottom of the pan. Sprinkle the lemon & black pepper seasoning over the meat and potatoes, turning until it’s got a golden colour. Once the chicken has a golden brown colour, add the apple cider vinegar and deglaze the pan. Add the wine/champagne and allow to simmer with lid on until the chicken is done. Press the potatoes with the back of a fork until the skins burst. Add the cream and stir gently through to mix. It won’t be a lot of gravy but it will be very flavoursome. Serve with rice
Photo and recipe: Elsabie Templeton‎

INSTANT POT BEEF STEW
1 kg boneless chuck roast
3 tablespoons extra-virgin olive oil — divided
2 teaspoons kosher salt — divided
½ teaspoon ground black pepper — divided
1 large yellow onion
2 cloves garlic
2 medium carrots
baby marrow – optional
baby corn – optional
2 medium russet potatoes
250 ml warm water with beef stock cube
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
300 ml passatta or 1 can diced tomatoes
2 tablespoons cornstarch
2 tablespoons water
fresh parsley — optional for serving

Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
Turn the Instant Pot to SAUTE.
Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour passatta or diced tomatoes on top. Do not stir again.
Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Serve hot, sprinkled with fresh parsley.
Photo and recipe adapted by Juanita Vermeulen

STEAK, KIDNEY AND MUSHROOM HOMEMADE PIES WITH BABY SPINACH AND SALAD
Recipe and photo: Elsabie Templeton
FOOD LOVERS RECIPES
500 g tenderised steak, cut into cubes
300 g beef kidneys, cut into cubes
450 g white mushrooms, wiped and sliced
3 ml dried mixed herbs
salt and freshly ground black pepper
10 ml brown vinegar
1 onion, chopped into small cubes
butter for cooking

Heat a heavy based pan and fry the onions, steak cubes, kidneys and mushrooms.
Sprinkle with salt, pepper, herbs and the vinegar.
Put lid on the pan and simmer till the meat is soft.
Allow the mixture to cool down before using it for the pies.
If it looks like your mixture is too dry and catching to the bottom of the pan, add a few drops of water.
You don’t want a wet mixture for the pies.
You could thicken it up with a bit of cornstarch.

SATAY CHICKEN MINCE AND VEGGIE STIR FRY
This easy and delicious stir-fry can be made with chicken mince or chicken breast strips. The mince version is very versatile, it can be served on steamed rice, Asian noodles or in lettuce leaves like a sung choi bao
3 teaspoons sesame oil and some more olive oil for frying
500 g chicken breast mince
1 tbsp soy sauce
2 tbsp vodka
2 tbsp maizena
1 onion sliced
1 green capsicum, sliced
125 g French style green beans, halved
125 g mushrooms, sliced
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon crushed red chilli or 2 fresh chillies sliced
2 tbsp peanut butter
2 tablespoons oyster sauce
½ cup coconut cream
toasted sesame seeds
brown rice, to serve

Marinate chicken mince in soy sauce and vodka in fridge for at least half an hour. Dust the mince with maizena. Heat some oil in a wok over high heat. Stir-fry the chicken mince, breaking up any lumps, for 2-3 minutes or until browned lightly. Set aside.
Fry the onion, capsicum, beans and mushroom stir-fry for 3 minutes or until just tender.
Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the mince and the combined peanut butter, oyster sauce and coconut cream. Stir-fry until the cloudy color disappear (until the peanut butter split) and the stir fry is heated through
Serve stir fry over brown rice, sprinkled with sesame seeds.
Recipe and photo: Elize de Kock