PUMPKIN-FRITTERS-VETKOEKIES

Makes 36.
Quick old school snack

Ingredients:
500ml self-raising flour
250ml mashed, cooked pumpkin or butternut
Pinch salt
15ml sugar
1 egg, lightly beaten
30ml melted butter
200ml milk
400 ml cooking oil
Cinnamon sugar (e.g. 1 teaspoon sugar mix with 1/2 teaspoon cinnamon powder)

Method:
Sift flour and salt into a bowl and stir in 15ml sugar. Make a well in centre and add egg, butter, pumpkin and enough milk to make a thick pancake batter. Heat oil in a large frying pan and drop batter, 15ml at a time, into it. Fry fritters until golden brown, about 3 minutes on either side. Drain on absorbent paper and sprinkle with cinnamon sugar. Serve hot.
BRON – Liezel Haydricks (lid)

RIAAN SE EISBEIN
Resep en foto:Riaan van Rooyen
FOOD LOVER RECIPES
Die eisbien is soos volg:
1 kg Eisbein. Kook in hoenderaftreksel vir 3 ure op med hitte saam. Dreineer en laat afkoel.
Marineer vir 48 uur soos volg:
200 g botter gesmelt
100 ml appelkooskonfyt
1 teelepel gemmer
druppel bruin asyn

Meng alles saam, sit eisbein in plastiese sak en giet marinade oor eisbein. Na marineer vir 48 ure, wanneer klaar is, sit oond op 180ºC en plaas eisbein in oond vir 45 min. Gebruik oorblywende marinade en baste eisbein elke 15 min. Whalla. O, moet nie sout gebruik nie, gerookte vark en botter het klaar baie sout.

KARIN SE GEVULDE BUTTERNUT
Het nie resep. Is sommer my eie konkoksie.
Uie gebraai in botter en suiker.
Maalvleis met speserye gebraai.
Mushrooms gebraai.
Butternut vooraf bietjie sag gekook. Uitgehol.
Meng uitgeskepte fyn butternut met die res en skep terug. Strooi mozzarella oor en bak +-25 minute. Lekkerrrrr

BRON – Karin Pretorius Diederichs

HOMEMADE GARLIC MAYONNAISE
1 cup neutral oil (canola /coconut)
1 tablespoon lemon juice
1 tablespoon garlic
2 egg yolks
salt and pepper to taste
(Works best if everything is room temperature)

I place my ingredients directly into the Consol glass.
Add oil, lemon juice and egg yolks into glass.
Use a stick blender or blender until the oil has fully mixed with the other ingredients.
Don’t pull the he stick blender out before the oil has mixed. Keep it at the bottom.
Once it has mixed you can add the garlic and the salt and pepper. You can move the blender stick for this.
This takes no longer than 15 minutes.
I added a few other spices and sauces to make it according to hubby’s taste.
Photo and recipe posted by Alicia Tideswell

KITS-MIELIEBROOD
FOTO – Anette Scheepers
FOOD LOVOERS RECIPES
500 g bruismeel
5 ml sout
1 x blik geroomde suikermielies (410gr)
250 g pitmielies
2 eiers
60 ml melk
25 ml kookolie

Stel oond op 190ºC.
Smeer kleinerige broodpannetjie.
Sif meel en sout saam.
Voeg suikermielies by.
Klits eiers, melk en kookolie saam en voeg by.
Sny mielies en vloeistof met ‘n mes in tot goed gemeng.
Skep deeg in pan, maak bo-op gelyk en bak sowat 45 min of tot deur gebak.

ICE CREAM BASE

3 cups dairy (whole milk, heavy cream, or a mix)
1 cup sugar
8 egg yolks
pinch of salt
1 teaspoon vanilla (optional)

Have a strainer in a bowl ready over an ice bath.

Bring the dairy to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature–about 10 minutes.

Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.

Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an “S” shape, being sure to scrape the bottom of the pan.

The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.

When cooled, freeze mixture in an ice cream maker according to the manufacturer’s instructions.

To change flavour, add strained fruit or flavours just before adding to ice cream machine.
BRON – Kiti De Jager

JENNIFER’S LAMB CURRY
Marinade:
1 cup plain yoghurt
1 tsp Cumin
2 tsp Vinegar
2Tbsp grated fresh ginger
2 to 3 tsp Chilli Powder
1tsp Turmeric.
1Kg Lamb – Cut into cubes.

In a large bowl, combine the above ingredients well then add your meat. Cover and marinade in the fridge for 2 hours. (If you are using Mutton 3-4 hrs) (Chicken about 1 hour)

Oil
2 large potatoes (in chunks)
1/2tsp cinnamon
pinch of cardamom
2tsp crushed garlic
1tsp sugar
3 medium onions halved and sliced
2 bay/curry leaves
3 Tbsp tomato paste
1 cup water and salt (1tsp.)

Method
Heat oil to a medium heat (about 3Tbsp) in a large pot and add the onions, cinnamon, cardamom, garlic and sugar and cook to soften the onions. Add the potatoes, the meat and the marinade to the pot and cook for about 5 minutes, stirring occasionally.
Add the water, bay/curry leaves, tomato paste and salt. Bring to the boil, reduce the heat to low and simmer for about 1 hour. (Longer for mutton) Add more water if needed.
Garnish with fresh coriander leaves once cooked.

Jennifer Weir – No curry powder at all, only what i have put in the recipe. Chilli is one of the main ingredients of a curry, unless you want a stew. I dont have curry powder in my kitchen. You can add less chilli powder if you wish. Will still be awesome. Make sure you have enough salt, as this brings out the flavour. Not that salt is good for you though.
BRON – Jennifer Weir

Jennifer Weir  – Same curry, just using chicken,

SOETBROOD MET ROLO-KONDENSMELK EN ROOM
Rol jou deegballetjies en sit in elke balletjie n rolo.
Sorg net dat deeg mooi orals geseel is om die sweet.
Pak in gesmeerde oondbak.
Ek het my bak dik gesmeer met margarien en toe bruinsuiker gestrooi voor ek die balletjies gepak het.
Meng 1k room met n blikkie kondensmelk en gooi oor.
Bak by 180 grade tot brood gaar is en daar lekker fudge gevorm het. Gebruik maar n diep bak of sit iets onderin. Myne het so bietjie oorgekook
Tanya Smith – (LID)

IDEES MET BULLY BEEF 2
Lynette Puren – My oom het ‘n gereg gemaak wat hy Cowboy kos genoem het. Ui gebraai, dan blikkie bully beef daarby, roer en breek stukke op tot vleis sag is – voeg ‘n blik baked beans en ‘n blik spaghetti met meatballs daarby en roer tot deurgemeng en regdeur verhit. Bedien op roosterbrood. Heerlik!

Gail Geldenhuys – Ons eet dit nogsteeds so met aartappel ook

Adam Cloete – Ek onthou my ma het dit altyd saam met roereiers gemaak. Ek was mal daaroor.

Hannelie Sparkes – heerlik bak met ready muffin mix, snowflake deeg , soos aanwysings op pakkie, en halwe bik bulliebeef, halwe ui, halwe greenpepper meng saam en bak soos pakkie se vir 20 min

Ida Bouwer – My skoonma maak n slap degie van bruismeel, eiers, sout, melk en n blikkie soutvleis. Skep dit dan lepelsvol in warm olie.

Jeanette Dantuma – Ek braai uie, tamaties, voeg die fyngemaakte soutvleis by en kook saam. Gooi bietjie tamatiesous by na smaak en kook n bietjie. Kook spaghettie tot sag. Meng alles deurmekaar. Rasper kaas oor en bak in oond

Estelle Leeuwner Claassens – Verwarm en breek op in stukkies in pan, braai liggies en voeg geklitste eiers by (so 5/6), wanneer eiers BeHoorLik gaar is, voeg ñ blik sweet corn (room soort) by en verhit goed deur. Heerlik op roosterbrood met heuning. (of gouestroop).

FOTO GELEEN BY – cbc.ca

MUSHROOM LASAGNE VERDI
Recipe and photo: Elizabeth Hendrikz
FOOD LOVERS RECIPES
Decadent, yet guilt-free version.
2 punnets mushrooms, sliced or chopped
200 g chopped onion or spring onion
250 ml plain fat free yoghurt
500 ml hot fat free or 2% milk
120 g grated hard white cheddar (soft cheese = high fat content)
about 5 sheets of spinach lasagne
2 packets mushroom cup a soup lite
50 g corn flour

Spray a pan with spray and cook, add about 10 ml olive oil. Fry the onions and mushrooms till soft. Add the soup powder and some pepper to taste, stir and add 200 ml milk. Stir until the sauce thickens, remove from heat.
Preheat the oven to 200ºC.
Fry 5 ml low fat spread and 5 ml unsalted butter (or 10 ml flora spread) with corn flour until smooth. Gradually add the remaining hot milk, yoghurt and 2/3 of cheese, salt and pepper to taste, stir until thickened, remove from heat.
Spray a pan with spray and cook (I use my bread pan).
Layer the lasagna sheets, half of mushroom sauce, lasagna sheet, half of cheese sauce, lasagna sheet, remaining mushroom sauce, lasagna sheet and end with cheese sauce. Sprinkle over the remaining cheese. Bake for 30 – 40 min. Let the dish stand for about 10 min before dishing up, so it can settle.