LEKKER GEBAKTE KAASKOEK
FOOD LOVERS RECIPES
Oond voorverhit tot 180ºC.
Maak kors:
1 pak Tenniskoekies, fyngerol, gemeng met 4 eetlepels gesmelte margarien.
Druk vas in losboompan, bak vir 10 minute en koel af.
Stel oond op 230ºC.
Vulsel: Meng saam en klits deur:
900 g roomkaas, donsig geklop
1 koppie suiker
3 eetlepels koekmeel
3 eiers en 1 eiergeel
knippie sout
Voeg die volgende by:
1 koppie suurroom
2 teelepels vanilla geursel

Klits saam. Skep in pan, bo-op kors.
Bak vir 10 min en draai oond temperatuur af na 110º C.
Bak verdere 30 min.
Skakel oond af en maak oond deur entjie oop.
Laat staan so vir 2 ure.
Haal uit en skep volgende mengsel bo-oor.

Klits saam:
1 koppie suurroom
1 eetlepel versiersuiker
1 eetlepel suurlemoensap
knippie sout

Sit in yskas, oornag.
Haal uit pan vir opdien en bedien met vars gesnyde vrugte.

HOW TO FREEZE EGGS

cooking spray
eggs

spray muffin tin with cooking spray
crack an egg into each of the indentions of the muffin tin whisk each egg carefully with a fork to break up the yolk
place muffin tin in the freezer to flash freeze the eggs at least 30 minutes
remove muffin tin and remove each frozen egg from the muffin tin and place into a zip top bag that has been labeled with the date roll the zip top bag to remove as much air from the bag as possible and close return the bag and the eggs to the freezer for up to one year
to use a frozen egg just remove the number of individual frozen eggs you need from the zip top bag and place in the refrigerator overnight to thaw then use for any number of recipes or scrambled eggs, omelets, quiches or baking.

MUG CHEESECAKE

2 Minutes Microwave
2 tablespoons confectioners sugar
2 tablespoons fat free sour cream
3 tablespoons low fat cream cheese
⅛ teaspoon lemon juice
¼ teaspoon vanilla extract
½ egg, beaten fluffy (egg substitute works too)

Mix-in of your choice (if desired)
1 vanilla wafer

In a small bowl mix together sugar, sour cream, cream cheese, lemon juice and egg until well combined
Fold in your favorite Mix-in. (if you want a plain cheesecake, just leave this step out)
Microwave on high for 1 minute.
Open microwave door for 20 seconds, close, and microwave again for 45 seconds (if you use a mix-in you might need additional 20 seconds)
Take out of the microwave, let cool for 10 minutes, then transfer to the fridge for about 2 hours.
Serve with a crushed vanilla wafer on top. Or if you take it out of the cup put crushed vanilla wafer on the plate and place cake on top.

Recipe posted by Peggy Devine
Photo: Peggy Devine

PYNAPPEL JELLO’S
1 Blikkie pynappelringe
1 pakkie lemmetjie of suurlemoen jellie

Maak blikkie pynappels mooi oop, verwyder deksel heeltemal, gooi al die sap uit in ‘n koppie. Los die ringe in die blik.

Maak nou die pakkie jellie aan met bietjie warm water in middelslag glasbak, net tot ligte stroop, gooi pynappelsap weer terug en roer baie goed saam tot al die jellie suiker opgelos is, gooi terug in blikkie bo-oor die pynappels, tot heelbo vol.

Sit in yskas vir minimum 2 ure. Maak kante mooi los met slaplem-mes, en skud uit…
Nota:  maak met baie min warm water aan en vir veiligheid gooi 5m gelatien by die jellie om seker te maak dit stol goed.

GEBRAAIDE SAMPIOENE
sampioene
1 eier, geklits
broodkrummels

Rol sampioene in die geklitste eier.
En dan in die broodkrummels
Maak gaar in die deep fryer, neem so 5 minute.
Resep: Marie Rheeder Troskie

CROCK POT BALSAMIC CHICKEN
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
½ cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Recipe and photo: Marcine Jenis

CHOCOLATE LASAGNA

36 Oreo cookies ( the original ones)
140 g butter, melted
300 g package cream cheese, softened
60 ml castor sugar
2 tablespoons cold milk
400 ml of whipped cream
1 chocolate instant pudding
200-300 g mini chocolate chips

Crush the Oreo’s I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups whipped cream or Orley whip Spread this mixture over the crust.
In a bowl, make up the instant pudding as per the instructions on the packet. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining cream or Orley whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

I made up half of the Recipe ( except for the chocolate pudding) as its quiet a lot of Oreos !!!

BRON- Enrica Cugno Swanepoel

Cut up string cheese, dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce!!!

Daai string cheese is soos mozzarella cheese

Bron: Cathy Bloodworth Hall

KARRINGMELK KOLWYNTJIES
250g sagte margarine
1 ½ koppie strooisuiker
4 eiers
1 teelepel koeksoda
1 koppie karringmelk
2 koppies meel
1 teelepel bakpoeier
knypie sout
5 eetlepels melk
1 teelepel vanilla geursel
Voorverhit oond by 180 ºC.
Voer 2 muffin pannetjies met papiertjies.
Room botter en suiker tot lig en donsig. Klits eiers by en meng goed. Meng koeksoda met karringmelk en meng by bottermengsel. Sif meel, bakpoeier en sout saam. Meng melk en vanilla. Meng meel en melk beurtelings by tot beslag mooi gevorm is. Maak die papiertjies ¾ vol en bak vir 20 min lank.

Resep en foto:  Naudèa Visser