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SONJA SE YSKAS KAASKOEK


SONJA SE YSKAS KAASKOEK
1 blikkie kondensmelk
1 houer room
1 houer gladde maaskaas of enige roomkaas
1 pakkie kitspoeding
Klits saam vir 2 minute.
Giet in bak wat gevoer is met gebreekte Tennis koekies en margarine.
Laat staan vir 15 min en geniet.
Baie maklik en fool proof

Resep: Sonja Van Tonder




ANANDA SE LEKKER KAASKOEK

ANANDA SE LEKKER KAASKOEK
Probeer gerus…. ( weet dus nie n kaaskoek nie, maar flop nie)
1 kondensmelk
1 ideal melk
1 koppie klapper
6 eiers geskei
Halwe teelepel sout

Klits eierwit styf.
Meng ander bestanddele saam.
Vou eierwit in.
Voeg 3 eetlepels heuning / stroop onder in broodpan.
Giet eiermengsel bo-op.
Bak 180 ºC vir 1 uur in ‘n pan kookwater.
Laat afkoel.
Keer onderste bo op bord
Sny in skywe.
Resep geplaas deur Ananda Koekemoer




WAFEL MET BRAAIHOENDER EN KAMMA HUMMUS


WAFEL MET BRAAIHOENDER EN KAMMA HUMMUS
Maak Kamma-hummus soos volg:
Halwe ui, gekerf
Halwe teelepel van elk: kerriepoeier, paprika, gemmer
1 knoffeltoontjie gekerf
1 blikkie Baked Beans in Tamatiesous
1 takkie pietersielie, gekerf
Vars koljanderblare, na smaak
Sout en peper, na smaak

Braai ui in bietjie olie tot bruin en soetgaar. Voeg kerrie, paprika, gemmer en knoffel by. Roerbraai vir 1 min. Voeg boontjies by. Roer tot warm. Druk bone fyn (met n vurk of masher). Reduseer oor mátige hitte tot dik en redelik droog. Roer pietersielie & koljanderblare by.
Maak wafels met enige resep op die blog. Kerf gaar (oorskiet) braaihoenderstukke fyner en meng met mayonnaise, indien verkies. Smeer kamma-hummus dik op wafel, sit hoender/mayo op. Garneer met gerasperde kaas en vars koljanderblare
Geniet!

Resep en Foto: Meyer Combrinck




BEST BUTTERMILK RUSKS


BEST BUTTERMILK RUSKS
Serves: makes 24 rusks or mosbolletjies
1/2 teaspoon bicarbonate of soda
700 g cake flour, sifted
a pinch salt
2 tablespoon white sugar
20 g (2 sachets) dry yeast
6 tablespoon unsalted butter, melted
750 ml buttermilk, for drizzling

Combine the buttermilk, melted butter and yeast in a large mixing bowl (or the bowl of a mixer) and stir until the yeast starts to dissolve and bubble slightly.
Add the sugar, salt and bicarbonate of soda and mix well.
Add two thirds of the flour to the liquid mixture and stir until combined. If you’re using an electric mixer, use the dough hook.
Add more flour while mixing and kneading until the mixture comes together to form a workable dough. If the dough feels right, don’t add more flour.
If adding extra ingredients (see cook’s note below), do so at this stage.
Place the dough in a lightly oiled bowl, loosely place a piece of plastic wrap directly on the dough and cover it with a damp cloth. Leave, in a warm area, to rise to double the original volume. It will take about 1 hour.
When it’s done rising, shape the dough into even golfball-sized portions. Roll them neatly and pack them tightly together in a single layer in a greased baking tray or bread loaf tin. Cover with a damp cloth and leave to rise until doubled in size. This will take about 45 minutes.
Preheat oven to 180ºC.
When the final proofing is done, bake the dough for 30-40 minutes until golden brown and cooked through. Leave to cool down just enough to work with.
Note: If you want to have mosbolletjies with tea or breakfast, you can serve the steaming loaf with butter and jam now.
If you want to go all the way to create dry rusks, break the cooked dough into pieces along the lines of the original balls, lay out flat on baking sheets and leave in an oven heated to 100ºC overnight or until completely dry, at least 8 hours.

RECIPE BY Chef Monche Muller




MACARONI AND TUNA BAKE


MACARONI AND TUNA BAKE
2 to 3 tins tuna
1 onion finely chopped
1 green pepper finely chopped
pinch of mixed herds
Cook the macaroni set aside.
Mix the tuna, onion, green pepper and mixed herbs with the cooked macaroni.

Sauce:
1 packet of cream of mushroom soup
2 cups of water
1/2 cup mayonnaise
1/2 cup of grate cheese
Cook for 10 minutes then the mayonnaise and grate cheese.
Mix with the macaroni.
Cook for 5 minutes
You can use the water from the tuna to cook the soup in.
Put in a oven proof dish.
Add grated cheese on top and bake for 45 mins at 180 °C.
Recipe: Veronica Manter




VEGETARIESE SOSATIES

VEGETARIESE SOSATIES
Ek het vir vanaand sommer die vegetariese sosaties gemaak met oorskiet bruin sampioene, uie stukkies en soet groenrissie stukkies, asook n bietjie salm roomkaas.
bruin sampioene
uie – in stukkies gesny
groenrissie – stukkies gesny
salm roomkaas
Aromat
knoffel vlokkies
Smeer die sampioen met die roomkaas en sny dit in stukkies. Ryg dan die uie, rissie en sampioene om die beurt op n sosatie stokkie en besprinkel dit met n bietjie olyfolie en aromat en knoffel vlokkies. Braai op die kole.

NOTA: Ek gaan dit oppie kole braai vir ‘n rukkie en dan gaan hulle saam met ‘n ontbeende gebraaide lamsribbetjie gedors word.

Resep en foto: Gideon Louw




TURKISH DELIGHT


TURKISH DELIGHT
Treat
2 tablespoon gelatin
1/4 cup water (to soften the gelatin)
2 cups sugar
2 tablespoon Corn starch (Maizena)
200 ml water
1/2 teaspoon Rose water / Lemon Essence
1 drop red or yellow food coloring
Coating:
2 tablespoon icing sugar
2 tablespoon Corn starch (Maizena)

Soak the gelatin in the water to soften. Mix the sugar and starch in pot and add in the 200 ml water. Cook on low heat and stir continuously until the sugar has dissolved. Remove from heat and add in the rose water, colouring and gelatin. Pour into a prepared non stick dish about 14 x 23 cm. Set aside to firm up for about 8 hours, cut into blocks and roll in the icing sugar and starch mix.
For the Lemon flavor just replace the rosewater with lemon essence and coloring with yellow.
Recipe and photo: Doret Nienaber




WENNER BLACKFOREST NAGEREG


WENNER BLACKFOREST NAGEREG
1 sjokolade swiss rol
2 houer gladde roomkaas
1 teelepel vanilla essence
1 koppie suiker
1 groot blik swart kersies, dreineer sous
3 groot sjokolade Flakes
sprinkle neute
kersie liqueur of sjerrie
1 houertjie styf geklitste room

Sny sjokolade rolkoek in skywe en voer die bodem en kante ” rante” van ‘n mooi ronde nagereg glasbak tot bo uit. Sprinkel mildelik met liquer oor rolkoek. Klits in n bak die roomkaas, suiker en vanilla. Maak die blik kersies oop en dreineer die sap, hou n paar eenkant. Vou die die res van die kersies deur die roomkaas, skep dit nou versigtig bo op rolkoek en maak mooi gelyk tot bo by die rante van die bak . Plaas nou die oorblywende kersies bo op vir ekstra versiering, Sprinkel ‘n laag sprinkel neute bo oor.
Klits room tot styf en spuit n paar room rossette al om die rand van die nagereg.
Sprinkle nou die Flake sjokolade in die middel van die nagereg .
Plaas in Yskas tot bedien.
Resep: Yvonne Jones




BASIL AND TOMATO SALAD


BASIL AND TOMATO SALAD
Basil and Tomato salad, spicy Sriracha wedges with basil mayo dip. Perfect on a humid evening.

Fresh basil leaves
Tomatoes as per choice of variety
Cucumber cut into spaghetti strands
Fresh carrot cut into spirals or as preferred
Fresh lettuce leaves
2 blocks of feta cheese cut into cubes

Dressing:
4 teaspoons of basil pesto
50 ml olive oil
3 teaspoons of fresh lemon juice

Use the lettuce leaves on the bottom of a salad bowl. Put the cucumber spaghetti strands on top. Arrange the basil leaves, tomatoes, carrots and feta cubes on top. Drizzle the dressing over the salad and serve.
Recipe and Foto: Elsab1e Templeton