GERO-MAASKAASROOMYS
Bestandele
1 blik (380 g) laevet ingedampte melk, goed verkoel
250 g vetvrye gladde Gero-maaskaas
125 ml (85 g) suiker of (Sugalite)
5 ml vanilla

Metode
1.Klits die koue ingedampte melk met elektriese klitser teen hoë spoed tot skuimerig en styf.
2.Klits maaskaas by. Sprinkel lagies suiker oor die skuimerige mengsel en voeg vanilla by.
3.Giet mengsel in ’n geskikte bak en plaas in vrieskas.
4.Klits die mengsel na die eerste halfuur om yskristalle te verklein en daarna elke 15 minute tot gestol.
Laat oornag in vrieskas om hard te word.
BRON – GERO

SWEETCORN BAKE
Serves 4-6
cooking time : 55 min
prep time : 10 min

Ingredients:
100 g Margarine
2 Eggs
100 g Self Raising Flour
15 ml Robertsons Masterblends for Roasts Aromatic Roast Potato
250 ml Milk
410 g Creamed Sweetcorn

Instructions:
Using an electric beater, cream the margarine and then add the eggs. Mix well. Fold in the self-raising flour and the Robertsons Master Blend for Roasts (Aromatic Potato). Mix milk and the creamed corn and add to the flour / egg mixture. Bake for +- 45 minutes at 180 degrees Celsius until set. Serve as a side to braai meat.

PHOTO: Lisinda Blaauw

POTATO AND PARSNIP ROSTI
We had Potato and Parsnip Rosti with sour cream today with zooshed up roasted chicken from My Spar and steamed green beans. I zooshed the chicken by cutting the roasted chicken into portions added some fresh rosemary and coriander, a bit of lemon juice, and seasoning to taste. I then slowly heated and browned the chicken in some butter and olive oil. The hubs enjoyed it and so did I!

Potato and Parsnip Rosti
1 large parsnip
2 medium potatoes
1 very small onion
2 eggs
2/3 c flour
Some fresh herbs of your choice – I used taragon
Aromat, salt and pepper

Grate parsnip, potatoes and onion coarsely, tie in a dishcloth and wring as much of the liquid out as possible. Put in a bowl and mix the rest of the
Ingredients with the grated potato, parsnip and onion. Fry in shallow oil on medium heat till cooked through and nicely browned. Serve with cream whipped with some lemon juice and a pinch of salt. Not great for the waistline but it tastes wonderful!
BRON – Christelle Mitchell Van Emmerik

SAVOURY TART ALA NIKKI
Ons middagete, savoury tart en slaai… Was awesome!

4 slices white bread
2 cups milk
4 eggs (beaten well)
1 tin corned beef
2 cups grated cheddar cheese
1/2 teaspoon dried parsley
2 tablespoons cooked onions
1/4 teaspoon garlic salt
Pinch red pepper
1/2 teaspoon mustard powder

Soak the bread in milk
Mix all the other ingredients together and add to the milk and bread mixture

Bake 180 degrees for 40 mins
BRON – Nikki Laubscher

FROM-THE-FRIDGE-OMELETTE
Use whatever veg you have on hand, along with eggs and milk, to easily whip up a tasty omelette
Ingredients
1 courgette
1 tbsp olive oil
4 eggs
half a teacup frozen peas (no need to defrost)
handful grated or sliced cheese (cheddar, feta, ricotta or goat’s cheese work well)

Method
1. Trim the ends off the courgette, then cut into slices about the thickness of a £1 coin. Heat the oil in your smallest non-stick frying pan (around 20cm). Tip in the courgette and cook for a couple of mins, just until it starts to turn golde. Break the eggs into a bowl and beat with a fork. Season with a little salt, if you like.
2. Add the peas to the pan, then pour in the eggs and sprinkle with the cheese. Turn the heat down really low and cook for about 10 mins until the egg has almost set. In the meantime, heat the grill to high. 3 After 10 mins on the hob, pop the pan under the hot grill for a min or two until all the egg has set. Place a cutting board or plate over the pan and flip over. Cut the omelette into wedges and serve warm, or leave to cool and serve with salad or coleslaw. Can be kept in the fridge for up to 3 days.
FOTO – Carmen Denyssen – LID

BLUE CHEESE LASAGNE WITH SMOKED PAPRIKA
2 tbsp olive oil
1 large carrot, grated
4 cloves of garlic, crushed
2 chillies, chopped
1 tsp smoked paprika or more to taste
a handful each fresh basil, coriander and flat leaf parsley
1 large onion, finely chopped
500g lean beef or ostrich mince
1 tbsp Worcestershire sauce
3 tbsp tomato paste
½ tbsp dried mixed herbs
1 cup dry red wine
1 tsp dried oregano
2 bay leaves
1 x 410 g tin roma tomatoes in juice
1 tbsp soft brown sugar
250 g cherry tomatoes
salt, black pepper and lemon juice
good quality lasagne sheets

Sauce
2 tbsp olive oil
2 tbsp flour
3 cups low fat milk
50 g blue cheese, crumbled
60 g Parmesan, finely grated
1 tsp Dijon mustar
generous pinch of nutmeg
50 g Mozzarella, grated

1. Heat oil in a large saucepan and sauté carrot for a few minutes. Spoon out and set aside.
2. Place garlic, chilli, smoked paprika and fresh herbs in a mortar and pestle and crush together to form a paste. Sauté onions and paste for a few minutes. Add mince and fry until browned. Add Worcestershire sauce, tomato paste and dried mixed herbs and sauté for few more minutes.
3. Stir in wine and add sautéed carrots, origanum, bay leaves, tinned tomato and sugar. Cover and simmer over a low heat for 15-20 minutes or until meat and veggies are cooked.
4. Stir in cherry tomatoes and allow to heat through, but not burst. Season to taste with salt, pepper, lemon juice and more smoked paprika if preferred. Remove from heat and cover.
5. Sauce: Meanwhile, heat oil in a saucepan and stir in flour to form a paste. Slowly add milk, stirring continuously with a whisk. Simmer gently to allow sauce to thicken. Stir in blue cheese and Parmesan until melted. Season with mustard, nutmeg and black pepper.
6. Preheat oven to 200 °C. Place a spoonful of sauce in the bottom of a large oven dish. Place a layer of lasagne sheets on top, without overlapping the sheets. Spoon half the mince on top and repeat the layers, ending with a layer of sauce. Sprinkle Mozzarella on top and bake for 40 minutes of until baked through and golden brown.
BRON – cookingfromtheheart

BUTTERNUT PASTA
(hoeveelhede aanpasbaar)
Rooster butternut blokkies in die oond tot sag, kook 500 g pasta tot al dente en meng met die butternut en plaas eenkant.
Meng:
250 ml suurroom (ek gebruik Greek yoghurt)
400 ml melk
1 pakkie knoffel en kruie “potato bake” of enige geur
Giet die melkmengsel oor die pasta mengsel, strooi bietjie rooi peper oor en sprinkel kaas oor. Bak 30 minute in die oond tot lekker warm, kaas gesmelt en bruin bo-op.
Resep geplaas: Suneth van Rensburg

EASY RUM AND RAISIN ICE CREAM
3/4 cup raisins
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
2 cups cream (I used 1 cup of heavy cream and 1 cup of whipping cream)
2 cups full fat milk
3/4 cup caster sugar

Mix all ingredients together. Place in pre-frozen ice cream maker bowl and churn until set. If no ice cream maker, pre-freeze a mixing bowl, place mixture inside and freeze – take out to churn by hand every 5 – 10 mins.
Photo – Ann Till
I have an ice cream maker but hadn’t let the bowl freeze long enough so found it wasn’t freezing on its own so I ended up churning by hand every 5-10 mins. Worked fine!

QUICK AND EASY NACHOS
Try this for an easy meal that will be on the table in 15 minutes. See our tip below on making a salsa to go with it and you have a new twist on an old favourite

Ingredients
500g lean lamb or beef mince
420g can Chilli Beans (mild or hot)
400g can Mexican Style Tomatoes
Nacho cheese corn chips
handful grated cheese
1/2 cup lite sour cream (optional)
Tbsp chopped chives or spring onions (optional)

Tips
Serve Nachos with zingy salsa made from
1 chopped tomato,
1⁄4 cup chopped mint or coriander
and finely chopped red onion.
Toss together with the juice of a lime.
BRON – Anelle Scholtz

LYNETTE SE MAALVLEISBREDIE IN N ROL
Jy het nodig… 1 middelslag ui in fyn blokkies gesny.. braai saam met knoffel krummels.
Braai dan 500 – 700 g maalvleis saam met ui  gooi geurmiddels van jou keuse by
wanneer maalvleis gaar is voeg die volgende by:
1/2 blikkie KOO Butter Beans in Tangy Curry Saucel
1/2 blikkie KOO – Vegetable curry Sweet & picy flavour
1/2 blikkie KOO – Samp & Beans in meat flavoured sauce
1/2 blikkie KOO – Sweetcorn, potato & Green bell Pepper in curry Sauce
50 ml blatjan
laat alles saam kook vir so 10 min
Sny dan bokant van hamburger buns af en druk brood na binne om holte te maak.
Vul brood met vleismengsel en bedien saam met mengel slaai

BRON EN FOTO – Lynette Bamberger Pienaar – Lid