RETHA SE BOONTJIESOP
Resep geplaas deur Retha Collett
Foto:  Retha Collett
FOOD LOVERS RECIPES
500 g suikerboontjies
6 wortels
1 groot patat (ek gebruik oranje patats)
3 seldery stingels
2 preie (leeks)
2 uie
20 ml botter
1 pakkie Knorr soppoeier (Lamb and Veggie)
1 skaapskenkel (lamb shank – die hele een)
250 g spek
1 groot blik tamatiepuree
Worcestershire sous
sout en swart peper na smaak

Week die boontjies in water terwyl jy besig is met voorbereiding van die res van die groente.
Kap seldery, preie en uie, plaas in drukkoker saam met botter en spek. Laat dit solank bietjie karameliseer saam met die skaapskenkel.
Gooi boontjies se water af, spoel af in nog water en voeg die boontjies by die drukkokermengsel.
Voeg kookwater by tot die drukkoker half is en die groente bedek is plus nog 5 cm water (ek het ‘n klein drukkoker, dis so ongeveer 1,2 liter water). Seel en laat stoom opbou en kook vir ongeveer 90 min (of langer – solank daar voldoende stoom uitkom en dit nie brand nie).
Skil wortels en patat en rasper fyn (voedselverwerker).
Na 90 minute, skakel drukkoker af en laat stoom afloop. Gooi die mengsel in ‘n groot sop pot saam met die wortels, patats, tamatiepuree. Kook vir 30 minute. Voeg sout en Worcestershire sous by na smaak.
Haal die skenkel uit en sny enige vleis wat nog mag vassit af en sit terug in die sop. Maak soppoeier aan met bietjie koue water en voeg by.
Sout en Swartpeper na smaak.
Bedien warm met varsgebakte brood.

YEAST DOUGHNUTS
Recipe and Photo: Deolene Meko
FOOD LOVERS RECIPES
3 cups of cake flour
1 ½ teaspoons yeast
1 egg
3 tablespoons sugar
125 g Rama margarine
a pinch of salt
1 cup of lukewarm milk
oil for deep fry
Mix the dry ingredients in one bowl. Cream the butter into the dry ingredients, add the egg to it. Warm the milk. Add the milk to the mixture. Knead for 10 mins. Allow to rise for 30 mins-1 hr.
Roll out the dough and shape it into circles. After doing that, cover it allow it to rise for 2 hours before frying it in the warm oil, not to hot.
After frying it dip the doughnut into your choice of coating.

VINNIGE SPINASIE EN KAAS SOUTTERT
250 gram oorskiet spinasie (of enige iets, kan ook die as basis van ‘n souttert gebruik)
250 gram gerasperde Cheddarkaas
2 koppies melk
4 eiers
1 teelepel droë mosterdpoeier
1 fyngekapte ui
2 eetlepels koekmeel
pietersielie
sout en peper na smaak

Meng al die bestanddele en gooi in ‘n gesmeerde vuurvaste bak en bak tot ligbruin.
Sny in blokkies en bedien warm of koud op gekerfde slaai.
Resep en foto: Lelane Van Der Walt

AMARULA BUTTER CREAM ICING
250 g butter
600 g icing sugar
100 ml Amarula

Beat the butter until pale and fluffy.
Add half the icing sugar and half the Amarula. Beat well.
Add the rest of the icing sugar and Amarula and beat A LOT.
The more you beat, the fluffier it gets.

If you want to make this in a different quantity: for every 50 g butter, use 20-30 ml Amarula and 120 g Icing sugar. 30 ml is strong, though, so try 20 ml first and have a taste!!
Recipe posted by Juanri Van Der Walt

AMARULA BUTTER CREAM ICING
4 cups icing sugar
125 g butter
¼ cup Amarula
additional milk

Cream butter until smooth and pale. With mixer on low speed, add the icing sugar (sifted) and Amarula
Mix until combined.
Add milk if too stiff – only an teaspoon at a time.
Recipe posted by: Sophia Erasmus

SWEET AND SOUR CHILI PRAWN STIR-FRY
400 g prawns
2 sachets ready made noodles from Woolworth’s
410 g Woolworth’s cut up stir fry fresh vegetables
3 tablespoons sweet and sour sauce
3 tablespoons chili sauce
2 tablespoons honey
2 tablespoons crushed raw cashews
A good squeeze of lemon juice

Stir fry the vegetables and soya sauce together and then remove from wok. Stir fry the prawns with the combination of sweet and sour sause, chili sause, honey, lemon juice and raw cashew nuts. Add the stir fried vegetables and noodles with the prawns and fry all the ingredients till combined and hot and the prawns ready.
Photo and recipe: Natasha Ford Calvert

AMANDA’S THAI CURRY PASTE
2 red chilies fresh (1 reseeded and 1 with seed)
½ stalk lemongrass, cut in pieces
4 cloves garlic, chopped
1 shallot, chopped
2 tablespoons coriander leaves
1 tablespoons grated ginger
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ tsp salt
1 tablespoon fish sauce
1 tablespoon lime juice

Place all ingredients in bowl of a food processor, blender or chopper attachment.
Blend until it forms a thick paste.
Use as a marinade for chicken, meat or seafood or as a seasoning in curries, soups and stews.
Photo and recipe: Amanda Conradie

SUMMER STRAWBERRY CAKE
Total Time: 1 Hour 25 Minutes
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar
Divide 1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
About 340 g strawberries, hulled and halved

Preheat the oven to 180°C and butter a 23 cm deep dish pie pan or 23 cm  square cake pan,in a medium bowl, whisk together the flour, baking powder and salt. Set aside.In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.
Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)
Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan — that’s okay).
Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately  340 g of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 165°C and bake until the cake is lightly golden and a tester comes out clean, about an hour.
Let the cake cool in the pan on a rack.
Serve with sweetened whipped cream or vanilla ice cream, if desired.
Note: Cake can be stored at room temperature for several days, loosely covered.
Photo and recipe :Chanel Richardson