HEERLIKE GEMMERKOEKIES
Resep en foto: Liaan Talita Gerber
FOOD LOVERS RECIPES
6 koppies koekmeel
1 koppie margarien
2 koppies suiker
2 eetlepels gemmer
2 eiers
1 koppie goue stroop
3 teelepels koeksoda
¼ teelepel sout

Klits botter en suiker goed dan eiers.
Voeg die stroop, gemmer en koeksoda, aangemaak met 2 eetlepels melk by.
Sif die meel by en meng goed.
Maak balletjies en druk plat in pan.
Ek het ‘n warm oond so ek het dit vir 15 min gebak teen 180°C.
As u oond nie so warm is nie, bak vir 20 min.

CURRY NOODLE SALAD WITH EXTRA BITE

500gram Screw noodles – Cook noodles but not too soft
1 green pepper – cut green pepper up in small pieces

Sauce
¾ cup of sugar
1 cup of good quality oil
1 cup of Tomato sauce
7 teaspoons of your choice curry – I use the Rajah mild. U can add as much as you like. I also put a little Indian curry with mine
For the sauce mix all ingredients well with a blender till its mixed through. Then add to the noodles and green pepper and mix. Refrigerate
BRON – Samantha Minne

Samantha Minne – Ek vind ook hoe langer hy staan hoe beter dis darem baie lekker!! Resep van my ma maar by haar geleer deur die jare

Theresa van der Westhuizen – Ek gooi altyd ‘n blikkie chakalaka in

Daniels Shereen – ek gooi soms cashew nuts en raisins in

Fanelee Snyman – I see you throw 7 teaspoon currie we throw 2 teaspoon currie in..

Samantha Minne – Hahaha ja ons doen, ons hou van hom effens sterk maar jy kan bysit net soos jy wil.

Louise Blignault – Dit is waar, vlg dag is dit altyd lekkerder! Samantha Minne gooi jy nie n eetlepel asyn in nie? Ek weet mens kan die blikkies perskes in stroop dreineer en klein opsny en saam uie en green pepper braai. Dan is dit nie nodig vir lepel asyn

Samantha Minne – Weet jy al die jare wat my ma en ek dit maak het ons nog nooit asyn by gegooi nie en ons het dit laat staan in die yskas vir paar dae dan proe hy nog netso lekker. Dink die olie beskerm hom. Ek sit my green pepper netso rou in en ui, as ek ui in sit gee lekker crunch vir die slaai

NARTJIE JELLIE
Lewer 1.25 kg
1.5 kg nartjies grof gekap, met skil
125 suurlemoensap
2 l water
500 g suiker vir elke 500 ml gedreineerde sap

Verhit die nartjies, suurlemoensap en water in ‘n swaarboom kastrol en kook dit ‘n uur lank, of tot die skil baie sag is.
Giet die mengsel in ‘n jelliesak (kaasdoek) en laat dit stadig deurdrup – ongeveer 2 – 3 ure of totdat dit ophou drup. Moenie die sak druk nie, dit maak dat die jellie nie helder is nie.
Meet die sap en weeg die suiker af (500 g vir elke 500 ml sap). Roer die suiker by. Verhit stadig terwyl jy die mengsel roer. Dit MOET opgelos wees voor die mengsel begin kook. Verhoog die hitte en kook vinnig verder tot stolpunt bereik is (105 C). Min of meer 30 minute. Hoe groter die oppervlak van die kastrol is, hoe vinniger damp die mengsel in. Verwyder alle skuim wat bo-op gevorm het om ‘n helder produk te verseker. Giet in gesteriliseerde warm bottels. Verseël met deksel.

QUICK BREAD DOUGH
Quick bread dough, only 10 mins rising, thank you Faye Abrahams for this no fuss easy recipe

1 tbsp active dry yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp olive or grapeseed oil ( olive oil is better for savory breads, while grapeseed is better for sweet )
2 1/2 cups flour

In warm water, yeast, salt, oil and sugar to a large bowl, and let sit for 5-10 minutes until foamy.

Add the flour and mix, and then knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic.

Cover and let rise for about 10 minutes.
From this point you can roll it out and bake according to whatever recipe you are using.

Or make into 3 x 3 inch rolls and bake for 12-15 minutes at 180C

FOTO – Gail Haselsteiner

OMREKENINGS KOPPIE NA GRAM

SUURLEMOENVINGERS
Brosbroodlaag:
500 ml koekmeel
125 ml versiersuiker
1 ml sout
200 g botter by kamertemperatuur

Bolaag:
4 ekstra groot eiers
375 ml witsuiker
100 ml suurlemoensap
15 ml gerasperde suurlemoenskil
3 ml bakpoeier

Voorverhit die oond tot 180C. Spuit ‘n bakplaat van 32 x 23 x 2 cm met kleefwerende middel.

Brosbroodlaag:
Sif die meel, versiersuiker en sout saam. Vryf die botter met jou vingerpunte in tot die mengsel soos broodkrummels lyk. Druk in die voorbereide bakplaat vas en bak 20 – 25 minte lank in oond of tot gaar en ligbruin. van bo.

Bolaag:
Klits die eiers tot skuimerig. Voeg die suiker by en klilts goed. Voeg die res van die bestandele vir die bolaag by en klits goed. Giet oor die gebakte kors en bak nog 25 minute lank of tot gaar en tot die bolaag gestol is. Laat effens afkoel, sif versiersuiker oor en sny versigtig in vingers.

ROOTIS ALA JESICHA
Been making rootis for years.And people even ask me to make and sell (just don’t have the time) But this recipe is much quicker and fluffier.

1kg flour
1/4 cup of cooking oil.
1 tsp salt
Cup of like warm water.
Mix with a spoon .
Fold in more flour if necessary
Roll out in 1 cm thickness
Cut in strips I cut mine in 8 strips
Make balls.
Roll in circles
Spread on butter.
Roll up
Pull it while rolling on surface
Roll the top and bottom to form an 8
Fold and make a ball.
Leave in fridge for at least an hour before frying.
Will have to take pics step by step next time. Hope you guys understand.
BRON – Jesicha Carlson

VINNIGE BROODROLLETJIES
Foto: Nadia Thölix
Foto 2 en 3: Wilanda Räsänen
FOOD LOVERS RECIPES
2 eetlepels gis
1 koppie warm water (maar nie te warm nie)
1/3 koppie olie
¼ koppie suiker
1 eier
1 teelepel sout
3½ of 4 koppies koekmeel

Meng die gis, water, olie en suiker saam en laat staan vir so 5 minute.
Meng in die sout, eier en meel om ‘n sagte deeg te vorm. Ek het die meel koppie vir koppie by gevoeg.
Keer die deeg uit en knie tot dit nie meer taaierig is nie.
Verdeel die deeg in 6 dele en rol dit in balle.
Plaas dit op jou bakplaat en bedek met ‘n doek.
Laat dit staan vir so 10 minute.
Bak vir 10-12 minute of tot mooi goud bruin op 200 ºC.
Geniet!

Dit was net gewone kits gis wat ek gebruik het.
FOTO – Nadia Thölix

Wilanda Räsänen – Foto 2 en 3
Hulle is baie lekker, ek het ook sommer ‘n baksel gemaak vandag nadat ek Nadia se resep gesien het. Soos Nadia het ek ook kits gis gebruik. Sal my deeg volgende keer in 8 deel, kleiner broodjies vir die kinders. Ek het 6 teen 153 g elk ( rou deeg ) gekry…..dink 8 broodjies sal ok wees.

TWICE COOKED PORK BELLY
I don’t have a picture that I have taken of the last time I made this recipe, but wanted to share this recipe because it is exceptionally good even if I have to say so myself. When next I make this recipe again I will add a photo. The skin is wonderful and crisp and the meat is juicy and tender. We serve it with rice, veggies, salad and of course rice with gravy.

Twice cooked pork belly
1.5kg pork belly (the leaner the better)
2 whole heads of garlic halved horizontally
Sea salt and freshly ground black pepper
Dried thyme or a handful of fresh thyme sprigs
Olive oil to drizzle over pork
Generous splash of chicken stock (I use salt reduced)

Day 1:Score and season and rub oil into the pork skin. Place on top of the garlic and thyme skin side up. Pour stock in pan around the pork not over the pork. Cover the pan with foil. Cook on 160 degrees Celsius for 1 ½ hours.
Remove foil, baste the pork with juices and return to the oven uncovered for 30- 60 minutes. While still warm place the pork belly onto a empty pan skin side up. Then place another pan of similar size on top. Place weights like heavy food cans on top to help press the pork down overnight. Deglaze the pan with juices to make gravy for the next day.
Day 2: Heat the oven to 250 degrees Celsius. Cut the pork into desired portions, pat the skin dry. Drizzle with olive oil and season again. Roast 15 – 20 minutes until golden and crisp (you might have to turn the pan around half way through so that the back portions don’t brown more). I forgot to mention that when I score the pork I cut it into small squares or diamond shapes. More and better crackling
Enjoy
BRON – Tracy Minny

KAAS, BACON EN MUSHROOM SOUTTERT
Vir die Kors
Sif 210g koek meel en vryf dan 45ml lae vet margarine by totdat dit soos fyn broodkrummels lyk.
Klits 1 eier en 3 eetlepels water bymekaar en gooi dan by die meel mengsel.
Meng goed met ‘n mes. Maak ‘n balletjie en maak toe in kleef papier. Plaas in die yskas vir 30 minute. Rol dan uit en sit in ‘n tert pan. Steek ‘n paar gaatjies met ‘n vurk en sit ‘n stuk bakpapier in. Gooi rou boontjies in en bak vir 8 minute in ‘n 200 grade Celsius oond. Verwyder die papier en boontjies. Verlaag daarna die temperatuur na 180 grade Celsius.

Vir die vulsul
braai 1 gekerfde ui en 250g mushrooms.
Maak 250g “diced” bacon gaar en meng by die mushrooms & uie.
Dreineer die souse af.
Gooi die mengsel in die kors en rasper 100g kaas bo-oor.
Klits 3 eiers, 250ml melk en sout, peper en pietersielie bymekaar en gooi bo-oor. Bak in die oond vir 45 minute.
BRON- Elizma Vosloo Botma