CHIMICHURRI SOUS-VARS KRUIE PESTO
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt

Preparation
Puree all ingredients in food processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.
SOURCE – Resep ingestuur deur Retha Myburgh

Nog ‘n variasie: Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Method
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
SOURCE – simplyrecipes

LACY’s ENGLISH MUFFINS
English muffins – soft baked in the oven – Makes 12
Starter (Make this the night before or between 8 and 12 hours)
1 ½ cup unbleached all purpose flour
¾ cup water
1/8th of a teaspoon instant yeast.
Mix, cover and leave at room temperature.
Dough:
1 ¾ cups unbleached all purpose flour
2 tablespoons cornstarch (Maizena)
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 Tablespoons vegetable oil
¾ cup water

Mix in a food processor or mixer for eight minutes. The dough is wet, so please do not add any more flour. Cover and let rise for 1 hour. Spray / oil egg rings / English muffin rings or even if you just spoon onto a lined baking dish that will work fine too, perhaps not as pretty, but still just fine. Spray a quarter measuring cup with spray and cook inside and out. After the dough has risen for an hour, place into moulds. Use water on your finger tips to shape the dough nicely into your moulds. Cover and rise for 1 hour.
Bake at 180°C for 15 – 25 minutes. I prefer 15 minutes for a lighter muffin. The muffins in the picuture was baked for 25 minutes. When you take it out of the oven you will think it is crispy, but don’t be deceived because these muffins are lovely and soft. Almost spongy.
SOURCE – Lacy Grey

ROOIBOS INFUSED FRUIT CAKE
3 Rooibos tea bags
375 ml boiling water**** see below
375g (3cups) fruit cake mix
100gr glaced cherries
125g butter
225gr sugar (11/4cups)
1 tsp bicarbonate of soda
250gr (2 cups) self raising flour
2 eggs slightly beaten
100gr chopped walnuts or pecan nuts

INSTRUCTIONS
Put the tea bags in a pot and pour the boiling water over them.
Leave for a good 10 mins to infuse.
Squeeze them out and throw them away, then mix the fruit into the tea.
Boil together with the butter and sugar for approx 15 mins.
Once boiled stir in bicarbonate of soda and set aside to allow to cool.
Set the oven to 170°C
Once the mixture has cooled add the flour, beaten eggs and nuts and mix well.
Spoon the mixture into a 22 cm round greased lined tin and level the top.
Bake for 1 hour, or until risen and firm to the touch.
Cool in the tin for 10 mins, then turn out to cool on a wire rack.
Wrap in greaseproof paper and keep for 2 days before slicing (if you can resist it!), as this improves the flavour.

Tip: Cover the cake with tin foil if necessary towards the end of the baking time if you feel it’s getting too brown
I used 100 ml brandy and 275 ml boiling water. Alternatively, you can add some orange juice instead of the brandy.
Ice the cake with a layer of Marzipan and a layer of white fondant icing. Store bought (Trumps) Over the cold cake baste some heated apricot jam then roll your marzipan thinly. Drape over the cake. Roll white fondant icing out and drape over the marzipan. Cut and trim your cake. Decorate with Christmas fondant cutouts.

Photo and recipe posted by Gail Haselsteiner
2nd photo:  Marilize Hauptfleisch Fourie
Toets blokkies vrugtekoek…..het die Rooibos infused resep gebruik. Benat gereeld met Rooibos en Sherrie mengsel. Heerlik verby.

TACO PIE
Preheat over to 180 C
1 sheet Woolworths all butter pastry. Spray your pie dish with cooking spray.
700 g lean beef mince
1 1/2 tbsp olive oil
4 spring onions chopped
2 tsp garlic and ginger paste
1 packet 25 g Old El Paso spice mix ( available at PnP ) in Mexican section
1/2 Jar ( 200 g ) Pepperdew Jalapeño tomato & chilli pasta sauce
1 large red chilli chopped
Salt, black pepper and 1 tsp Cayenne Pepper
1 1/2 cups grated mature cheddar cheese
2 diced tomatoes
1/4 shredded iceberg lettuce
Sour cream for garnish

In a large saucepan add olive oil and sauté onion and garlic and ginger paste, add chopped chilli, fry until tender. Add mince meat and brown. Add pkt of El Paso spice and mix into meat. Taste for salt, add black pepper and cayenne pepper. Add Pepperdew Chilli pasta sauce and cook for 2 or 3 mins until bubbling. Remove from stove and cool.
Roll pastry to fit pie dish. Prick and cover with parchment paper. Add rice or beans and bake blind for 7 mins. Add your meat filling and bake further for 15 to 20 mins until pastry is light brown and crispy. Let cool for 5 mins before adding your cheddar cheese, add lettuce, add diced tomato. Garnish with 1 dollop of sour cream, sprinkled with cayenne pepper. Serve with beetroot salad, gherkins and pickled onions.

Photo and recipe posted by Gail Haselsteiner

SOUTVLEIS OP DIE KOLE
Louwtjie Beck:
Dag sê. Kan iemand asb help. Ek wil heel soutvleis op kole gaarmaak. Enige voorstelle. Dit sal ons eerste probeerslag wees. Wil nie swartpot gebruik nie ,eerder rooster. Baie dankie

Stefaans Blaauw:
Sny sulke 2 cm dik skywe, en braai baie stadig tot dit deur warm is, dan loop hy mooi.

Gideon Jordaan :
Sit in foelie smeer botter, knoffel, en vars roosmaryn. Draai toe en sit op rooster met hoe hitte draai elke 5 min dat al die kante seël, sit dan een kant op matige hitte en draai elke 15 min, hang af van hoe dik die soutvleis is so uur en ‘n half na twee ure toe, vul kole aan as dit te lou word.

BAKED BEAN SALAD
one can of baked beans
1 chopped onion
1 cucumber, pips removed and chopped
1 pineapple, cut in blocks
and cubed strong cheddar cheeses
2 tables spoons cross and Blackwell mayonnaise

Mix all together season with salt and black pepper….don’t put tomato in as it doesn’t keep well if all is not consumed in one day.
BRON – Mandi Klemp

BRINJALS
I made this without a recipe.
Brinjals cut and fried in a little olive oil.
Cherry tomatoes roasted.
Mix some Greek yogurt with a clove of finely chopped garlic.
Add tomatoes to your brinjals pour your yogurt on top and add toasted almonds
SOURCE – Sabrina Merli

SOETSTOWE ANYSPATATS
800 g patats
250 g botter
1 ½ koppie suiker
1 teelepel anys

Skil die patats en sit dit in soutwater, sodat dit nie swart word nie.
Smelt die botter in ‘n dikboom kastrol.
Dreineer die patats en skep dit in die kastrol.
Bedek dit onmiddellik met suiker.
Strooi anys oor, sit die deksel op en stowe tot die patats deurskynend is.

KOFFIE BLIK BROOD
Dis wat my man noem n “Boer Brood met n Engelse touch” ha ha ha hy is n Boer en ek is n Engelsman……. Dis my Koffie Blik Brood.
8 cups flour
1 packet dry yeast ( I use Yanchor Instant yeast 10g, purple packet )
1 tbsp sugar
1 tsp salt
1 tbsp soft butter/margarine
2 tbsp coffee creamer (cremation, Ellis Brown enige een)
+- 550ml warm water

(if you lucky enough to have a mixer with dough hook you can use it, otherwise your hands will do the job)
Mix dry ingredients togather.
Then slowly add the warm water 100ml at a time , to for a nice dough manageable with your hands.
Use some oil coat your hands.
Knead for roughly 5min.
Lightly oil a bowl, place doughy in bowl cover dough with a damp dish towel and allow to rise. (Double insize)
Then knead down again to the same size you started with (+-5min)
Grease coffee tins ( I prefer with butter, gives I nice golden colour)
Devide dough in half, place in tins cover with damp dish towel again and allow to rise until 3/4 in tin.
Bake at 160 degrees C for 45 min
Remove from oven and tins and allow to cool on a drying rack cover bread with damp dish towel.
Most bread recipes say bake at 180 degrees C….but mine seems to bake to brown if at 180, suppose it might just be my oven
Place oven rack on second row from bottom
This bread is awesome to use at burger buns and bunnie chows
PHOTO 2
Nothing like “Oven fresh Garlic Buns”
Used my “Koffie Blik Brood” recipe.
Rolled balls, baked @220c foe 13min
BRON – Carrie Segar Malan

PERELMOZZARELLA SLAAI
Eenvoudige slaai wat jy saam met vleis kan bedien
1½ kg kersietamaties ( probeer verskillende kleure kry as jy kan….dit lyk mooi )
1 kg pêrelmozzarella of dié wat so groot is soos die kersietamaties wat jy in 1/4 kan sny
500 ml gesnipperde vars basil
1½ eetl vars gemaalde swart peper ( of na smaak )
1½ eetl growwe sout ( of na smaak )
80 ml olyfolie

Metode
Spoel en sny die geel en rooi tamaties in die helfde.
Roer die tamaties, basil en mozzarellaballetjies saam.
Geur met vars gemaalde swartpeper en growwe sout na smaak en meng deur.
Gooi laastens die olyfolie oor, roer en versier met bietjie van die mozzarellaballetjies.
Hier kan jy al jou bestandele klaar geprep hê en maak dan net genoeg slaai aan op een slag wat bv in jou opdienbak pas. Dit is vinnig en maklik om te maak as jy gou nog op die tafel moet kry.
Hierdie resep is gehalveer, so dit maar redelik baie.
Resep geplaas deur : Wilanda Räsänen