PAMPOENTERT MET ROOM
3 koppies gaar fyn pampoen/butternut
1 koppie koekmeel
1 koppie suiker
1 koppie melk
1 koppie room
1 teelepel sout
1 teelepel bakpoeier
2 eiers
160 g botter (gesmelt)

Klits melk, eiers en suiker goed saam.
Meng meel, sout, bakpoeier en botter met pampoen.
Voeg eier mengsel by en meng room in.
Bak vir 45 minute teen 180°C
Resep: Lorraine Lolla Fourie

Foto en nota: Heleen Brümmer Nel
Ek maak glad nie die bak toe in die oond nie.
Ek het die pampoen tert in ‘n glasbak gebak, ‘n ronde KOEKIE drukker gevat en vorm in TERT gedruk en uitgelig met lepel, kan ook eierspaan  gebruik.
Jy kan dit ook in ‘n muffin pannetjie bak.

MIELIETERT MET BROOD
4 snye wit brood
2 koppies melk
Week die brood in die melk en druk fyn.
4 eiers
2 blikkies roommielies
2 eetlepels margarien (gesmelt)
2 eetlepels suiker
Meng die laaste bestanddele goed saam, voeg die brood by en meng deur. Skep die beslag in ‘n oondvaste bak.
Bak in ‘n voorverhitte oond teen 180°C vir 1 uur.
Resep: Lorraine Lolla Fourie

ANNA SE SUURLEMOEN MERINGUETERT
Kors:
250 ml mariebeskuitjies, gekrummel
80 ml gesmelte botter
Meng goed deur en druk styf vas in ronde tertbak.

Vulsel:
1 blik kondensmelk
2 jumbo eiers
125 ml vars suurlemoensap
60 ml suiker
2,5 ml bakpoeier
knippie sout

Meng kondensmelk met eiergele en klits goed.
Voeg suurlemoensap by en klits weer.
Giet op tertkors.
Klop eierwitte styf.
Voeg suiker by, klop goed tot stywe punte vorm.
Voeg bakpoeier en sout by en meng deur, skep op vulsel.
Bak in voorverhitte oond teen 160°c tot ligbruin.
Resep: Anna van Lill
Geplaas deur Annetjie Steyn
Foto: Adam Cloete

Comment:
Angelique De Villiers Swart  – dis ook beter as jy die suurlemoen voor die eiers bysit.

ORANGE AND GINGER GLAZED MINI EISBEINS
Recipe and Photo: Elsabie Templeton
FOOD LOVERS RECIPES
Orange and ginger glazed mini eisbeins served with fluffy sexy mash and steamed tender stem broccoli.
6 mini eisbeins (2 x eskort packs)
65 ml apricot jam
30 ml chipotle spice and smoked chilli flakes to taste
2 oranges, zest and juice, I just peeled the skin off with potato peeler (keep zest/peels for making the sticky glaze)

Glaze:
250 ml water
250 ml sugar
125 ml fresh ginger finely chopped (I used my meat tenderizing hammer)
5 ml vanilla essence
250 ml 4 citrus marmalade

Eisbein method:
You can either bake the eisbeins in the oven for 2 hours at 220°C or in slow cooker on high for 4 hours (what I did).
Remove the string from the meat at this point.
Rub the eisbeins with harissa spice and smoked chilli flakes and using a basting brush glaze with the apricot jam.
Place in a deep casserole dish (or the slow cooker pot), add the orange juice and cover with water.
Cover with a double layer of tin foil and bake for 2 hours in pre-heated oven at 220°C. or place the lid on slow cooker pot and set on high for 4 hours.
Glaze method:
Place the water, sugar, ginger, orange zest or peels and vanilla essence in a small saucepan and allow the sugar to dissolve. Then simmer for 10-15 min. Remove from the heat and carefully pour through a sieve into a large jug. Discard the ginger, orange peels in the sieve and stir the orange marmalade through the sauce. Allow to cool down.
Once the eisbeins are cooked, remove from the casserole dish or slow cooker pot and place in an oven proof dish.
Brush generously with the orange and ginger glaze. Return to the oven at 220°C for 15 minutes until the glaze becomes sticky and golden.
It was restaurant quality tonight.

HOW TO SOFTEN HARD FONDANT
Heat Softening. A short stint in the microwave turns a hard fondant into a more pliable product. Place the fondant in a microwavable bowl and heat in five-second intervals. To avoid getting burned by hot fondant, wait until it is cool to the touch and then knead the fondant after each burst of microwaving.
Geplaas deur Anele van Wyk

SOYA MINCE BALLS
Makes 12 Servings ~ 20- 25 minutes
120 g soy mince
½ onion, chopped
3 cloves garlic, crushed
½ teaspoon ginger, chopped
1 tablespoon fresh parsley, chopped
¼ cup breadcrumbs
2 tablespoons plain flour
4 teaspoons curry powder
2 teaspoons paprika
1 teaspoon mixed herbs
½ teaspoon freshly ground black pepper
2 small eggs
oil for frying

Soya mince doesn’t have to be dull and boring. It is important to understand that soya needs a lot of help when it comes to flavour. on it’s own it’s very blunt so it needs a boost. If you play around with it and enhance the flavour, you’ll enjoy it. this is what we’re going to do here with these soya mince balls.
Combine the flour and breadcrumbs and season with 2 teaspoon curry powder, salt and 1 teaspoon paprika.
Mix and set aside.
Mix together the remaining 1 teaspoon paprika, 2 teaspoon curry powder and 1 teaspoon mixed herbs in a bowl, add hot water to this and mix.
Put your soy mince in a bowl, pour this seasoned water into the soy mince and let sit for about 10 minutes as the soy mince soaks in the flavour.
Add the parsley, onion, garlic, ginger, seasoned flour and breadcrumb mixture.
Combine gently then add the eggs, mix well until evenly combined.
Roll into soy mince balls and refrigerate for 30 minutes, giving more time for the flavours to infuse as well as for the mince balls to set.
Heat oil in pan and add the mince balls. (NB: the oil should not be too hot, medium heat will be perfect)
Fry until golden brown on either side and you’re done. Avoid turning too much!
Recipe posted by: Retha Booysen van Rensburg
Photo: Natascha de Jongh

RIB EYE PORK STEAK WITH VEGGIES
Rib eye pork steak with infused mashed potatoes and cheesy bacon brussels sprouts
PORK STEAKS:
Pan fried in olive oil with salt, pepper and smoked paprika.

MASHED POTATOES
8 baby potatoes boiled with skin on until cooked.
Roughly mash potatoes to a course consistency and add:
chopped black olives
sun dried tomatoes
spring onions with
½ cup of milk
1 tablespoon butter
Seasoned with Himalayan salt, chilli and garlic seasoning.

CHEESY BACON BRUSSELS SPROUTS
3 cups brussels sprouts
½ cup bacon bits
1 cup sour cream
1 cup grated cheese
1 teaspoon garlic

Boil brussels sprouts until tender but still crunchy.
Fry  bacon bits until crispy and remove from pan.
In the same pan add  sour cream and  grated cheese with garlic, add bacon and pour over brussels sprouts. The bacon and cheese is quite salty so only added pepper.
Recipre and Photo: Chireen Buitendag

KATE’S QUICK MUESLI BARS
200 gr dark chocolate (chocolate of your choice)
2 cups muesli
1 cup dried soft fruit of your choice (slivers of apricots/ glazed cherries sultanas/ cranberries) or a combination of your choice
½ cup flaked almonds
½ tin condensed milk

Line a 20 cm x 20 cm baking tin with baking paper.
Melt chocolate over boiling water spread over base of baking tin let it cool then refrigerate until hard.
Mix remaining ingredients and spread over choc.
Press down in baking tin with spoon.
Bake at 180ºC for 20 minutes.
I would make two batches to use up the condensed milk.
These are apricot and almond,I used roasted almonds and crush them roughly.
Recipe and Photo: Kate Fayle

FRIED CAULIFLOWER
1 head of fresh cauliflower, washed and cut into florets
½ cup flour
½ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
½ teaspoon sea salt
1 teaspoon each granulated garlic powder, oregano, Italian seasoning
pinch of cayenne pepper
1 egg
2/3 cup ice water
oil for frying

Whisk all dry ingredients together, set aside.
Beat in another bowl the egg and ice water.
Stir into the dry ingredients and stir until mixed smooth.
Heat oil on low to medium heat.
Add the cauliflower to the batter, using thongs or a slotted spoon, letting the excess drop back into the bowl.
Add the cauliflower to the preheated oil.
Do not overcrowd them or touch together.
Fry each cauliflower floret until golden brown on each side around 3 minutes a side. (if using gas, fry on lowest setting otherwise it will brown before cauliflower is cooked).
I usually try one to make sure it’s soft and cooked all the way through.
Recipe and photo: Elize de Kock

PORTUGUESE ESPETADA – BEEF SKEWERS
400 grams beef tenderloin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole onion, finely diced peel onion first
1 handful fresh parsley
4 cloves garlic cloves
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 leaves fresh bay leaves

Cut meat into 2 inch cubes.
Combine oil, vinegar, parsley, garlic, salt, pepper and bay leaves.
Add the beef and toss thoroughly to coat. Marinate in the fridge for 4 to 6 hours.
Remove the beef and bay leaves from marinade and thread onto skewers.
Grill on a high heat for 2 to 3 minutes.
Baste the Espetada’s with any remaining marinade during cooking.

Portuguese Chimichurri Sauce Molho Cru:
1 whole onion small, finely diced
3 whole garlic cloves, finely diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch salt
1 pinch pepper
0.5 pinch paprika
1 whole red chilli, fresh deseeded and finely chopped
0.5 bunch fresh parsley, finely diced

Mix all ingredients together, add salt and pepper to taste.
Store in refrigerator for 2 hours or overnight for the flavours to absorb.
Serve with Espetadas.
Recipe posted by: Amanda Conradie
Photo:  Louise Robinson  – onderste foto:  Chillies gekap en garlic en toe net olyf olie oor gegooi. Dis so ‘n ekstra vir die pizza.