WENK HOE OM VARS GROENTE TE VERWERK OM TE VRIES

Ons verwerk die groente en kook water op die stoof. Gooi net die groente daarin vir so 10 minute (die water moenie meer kook nie). Haal uit die water uit, laat bietjie afkoel en verpak. Die groente behou hul kleur ook as dit eers bietjie in kookwater gesit word.
Amanda Verster Vd Merwe

Jy kan ook vars groente blansjeer. Spoel die groente goed af. Kook in ‘n kastrol water. Skakel die plaat af. Doop die groente daarin vir so 2 minute, skep uit laat water afloop en plaas in ‘n ander houer wat vol water en ysblokkies is, laat staan vir 1 minuut, en skep uit, dreineer en skep in vriessakkies, verseël en vries.
Louisa Hollenbach

KNOFFELBROOD MET ROOM
1 kg vetkoek deeg – deeg wat by “Spar/Checkers” te koop is.
500 ml Ultramel room of enige ander volroom
kaas, soveel soos wat jy wil insit (ekke vat sommer lekker beleë cheddar)
gebraaide spek (opsioneel)
gekapte swart olywe (opsioneel)
knoffel, oveel soos wat jy wil insit

Maak die deeg in lang vorm (soos ‘n brood).
Sny dit in die middel oop (in lengte), voeg kaas, knoffel, ens. in en druk die deeg toe.
Draai die deeg om met gesnyde kant na onder.
Plaas die deeg in gesmeerde broodpan /oondpan (pan moet diep wees).
Gooi 375 ml room oor die deeg.
Strooi bietjie kaas en paprika bo-oor.
Vooraf verhit die oond tot 180°C.
Bak ongeveer uur.
Gooi die laaste room oor – 5 minute voor die brood uitgehaal word.
Die warm brood kan in die room in pan gedoop word soos dit geëet word of opgesmeer word. Hoe langer die brood in die room lê hoe lekkerder.
BRON: Tinkie Nel Nortmann
FOTO: Lisinda Blaauw

LEKKER BROODJIE VIR BRAAI
500 g Golden Cloud Savoury Muffin Mix
100 ml (40 g) grated mature Cheddar cheese
100 ml (50 g) grated Mozzarella cheese
100 ml (40 g) grated Emmentaler cheese/
50 ml garlic chives, roughly chopped
60 ml sundried tomatoes in olive oil vinaigrette,drained and roughly chopped
12 Calamata pitted olives
80 ml melted butter
70 ml sunflower oil
320 ml milk (ek gebruik sommer karringmelk)
2 eggs

Preheat oven to 180 °C.
Mix the cheeses, garlic chives, sun-dried tomato and half the olives into the dry Golden Cloud Savoury Muffin Mix.
Beat the butter, oil, milk and eggs together and mix into the dry ingredients according to instructions on Golden Cloud pack.
Transfer batter to a greased 22 cm loaf tin.
Lightly press the remaining olives into the top of the loaf and bake for 30 minutes.
Reduce oven heat to 160 °C, cover top with foil and bake for another 20 – 25 minutes or until a skewer comes out clean when inserted.
Allow to cool slightly before turning out onto a wire rack.
Resep geplaas deur Tinkie Nel Nortmann

HEINER SE GROENBOONTJIES

Die is die resep waarvoor ek wou weet wat se spesery savory is.

600 g groen boontjies
Sout
1 tl Savory of Tiemie (gedroog)
½ ui
40 g botter of kookolie
40 g meel
Peper
1 tl asyn
125 ml suur room
Pietersielie

Spoel die boontjies af en sny of breek hulle in 2-3 cm lang stukke. Kook in sout water met savory tot gaar. (20-30 minute) en gooi die water af. Kap die uie fyn en soteer in die botter. Roer die meel by en braai goed deur. Gooi 250 ml van die kook sap by en prut vir 10 minute. Geur die sous met sout, peper en asyn en roer die suur room by. Voeg die boontjies by en laat dit vir n tyd saam opwarm, skep in n warm opskepskottel, strooi gekapte vars pietersielie oor en bedien.

BRON- HEINER LANGE

GEBAKTE APPEL EN WORTELPOEDING
500 ml meel
500 ml suiiker
3 ml sout
5 ml fyn kaneel
1 ml fyn naeltjies
5 ml koeksoda
5 ml bakpoeier
160 g sagte margarien
500 ml gerasperde appel
500 ml gerasperde wortel
250 ml pitlose rosyne
250 ml klapper
Sif droë bestanddele saam.
Vryf botter in en roer die res van bestanddele in en bak vir 30-40 min.

Lemoensous:
300 ml suiker
500 ml water
500 ml lemoensap
250 ml soetwyn (opsioneel)
knippie sout
50 ml mielieblom
50 ml margarien
Sif droë bestanddele saam.
Vryf botter in en roer die res van bestanddele in en bak vir 30-40 min.

Lemoenstroop:
Meng alles behalwe die margarien en soetwyn en kook op plaat vir ongeveer 2 min.
Roer dan margarien by en voeg soetwyn by.
Bedien saam met poeding.

Nota: Ek het ook al die stroop gemaak en nie mielieblom bygevoeg, en dit dan oor poeding gegooi as uit oond haal dat dit so intrek. Dis net so lekker.

Resep geplaas deur Mariana Cassie Carosini

RIA SE VETKOEK
8 koppies meel
1 pakkie gis
2 teelepels suiker
3 teelepels sout
100 ml olie
650 ml louwarm water
3 geklitste eiers

Sif die meel gooi aan die een kant die sout, aan die anderkant die gis, en die suiker bo op die gis. Dan gooi ek die olie, geklitste eiers en die louwarm water oor. Knie dit tot dit glad en elasties is, en laat rys op warm plek tot dubbel die hoeveelheid. Ek knie gewoonlik myne af en laat weer rys, maar dit is ‘n kwessie van smaak. Ek vind die vetkoek is dan lekker fyn gerys. Nou kan jy dit in die olie bak.
Of rol dit dan dun uit en skep die vulsel op, gooi nog n lagie deeg bo oor en druk af en laat weer rys en bak dit dan in olie nie te warm nie

BRON- . Ria Jacobs

FOTO:  ANSI FOURIE PYPERS FOURIE

BROODWIELETJIES
Rol die brooddeeg uit en sit gerasperde kaas, gebraaide uie en gaar spek oor die hele deeg.
Sny in wielietjies en pak in ‘n gespuite oond bak.
Meng ‘n pakkie “potato bake” met 250ml room en giet oor die wielietjies in die bak.
Bak in die oond tot deeg gaar is by 180 ºC ongeveer 30 min.

Lekker met braaivleis.

Resep en foto:  MArie Rheeder Troskie

MOSTERDHOENDER
125 ml suiker
50 ml mosterdpoeier
50 ml koekmeel
5 ml sout
50 ml kookolie
125 ml asyn
250 ml mayonnaise
250 ml water
8 hoenderdye (sout en peper oor)
125 ml gerasperde kaas

Meng al die bestanddele en gooi oor die hoender in ‘n bak.
Bak vir ongeveer 30 min by 180 °C en gooi dan kaas oor, en bak tot gaar en die hoender so mooi bruinerige kleur.
Bron- Mariana Cassie Carosini
2nd Photo Lisinda Blaauw

TRADITIONAL MILK TARTLETS

Makes 40

Ingredients:
Crust:
80g castor sugar
210g Stork Bake, at room temperature
330g cake flour
2 eggs
Pinch of salt
1kg white rice

Milk Tart Filling:
1L milk
180ml sugar
4 eggs
90ml corn flour
5ml vanilla essence
60g Stork Bake
Cinnamon, for dusting

Method:
Sift together all the dry ingredients.
Rub in Stork Bake with the dry ingredients until well combined.
Add one egg at a time and mix until egg is fully combined with the flour and margarine mixture before adding the next. Pastry should now be in one ball.
Roll the pastry out flat and use it to line a 23cm baking tin (approx 7cm in height) or individual tart tins. Once the tin is lined. Place in the freezer until the pastry is frozen.
Before baking, take about 1kg of rice and cover it in the tin foil. Add this bag of rice into the centre of the pastry lined tin. This will keep the pastry from shrinking (alternatively you can use baking beans)
Bake at 180C for 10-20min.
Remove from oven and allow to cool for about 1 hour
To make the filling, heat the milk to boiling point
Beat eggs and sugar until smooth and add corn flour and flour. Whisk until well combined.
Add the hot milk mixture to the egg mixture slowly tempering the two mixtures.
Keep stirring while adding the milk and make sure it is added slowly so as to not scramble the eggs.
Place back on heat and stir until thickened. The longer you leave it on the heat, the thicker it will become.
Take off the heat and add vanilla and Stork Bake.
Pour the custard into the crust and bake for 15min at 180C or until slightly firm.
Dust the baked milk tart with cinnamon.
Leave overnight in a fridge to set properly

SOURCE: – KEVIN PEARSON

OREO LAYER DESSERT
I’m warning you this is a rich pudding, you could actually make this dessert in little shot glasses or Martini glasses, probably just the right amount for its richness.
1 packet Oreos more or less 16 cookies
½ cup butter
1 box instant chocolate pudding
1 pack Orley Whip
220 g cream cheese
1 cup icing sugar
Crush the whole pack of Oreos
Put a ¼ cup of the crushed Ores aside for sprinkling on top of the dessert later.
Melt the butter and with the remaining Oreo crumbs, mix the two together and press the crumbs into the base of your dish, packing them firmly, to make a crust. Place in the fridge.
Now make up the chocolate pudding in a bowl, according to the box instructions and place in the fridge we’ll be using it soon.
In a mixer, blend the cream cheese until smooth, add the icing sugar and Orley whip and mix until thick and creamy.
Now we’re ready to layer our dessert.
Top the Oreo layer with half the cream cheese mix, followed by the chocolate pudding and followed by a final layer of the cream cheese mix.
Sprinkle with the ¼ cup Oreos.
Cover and keep in the fridge until ready to serve!