MOPANE WORMS
Are you crazy? Yes, I am. My dinner is Mopane worms on a bed of rice.
Mopane worms is available on the street in packets for R 10.00. I buy at least 15 packets to last me through the year.
My recipe:
Serves 2 – 3 small portions
1 packet Mopane worms
2 tbsp oil
1 large onion chopped
1 tomato grated
1 tsp sugar (to balance the acidity of the tomato)
1 tbsp cayenne pepper (for some heat)
2 tsp dried Oregano
2 tbsp dried Thyme
1 tsp salt (to taste)
1 tsp ground black pepper (to taste)
1 cup white long grain rice
1 stalk spring onion chopped

Wash and soak the Mopane worms overnight then rinse them once more till the dusty water is clear.
Cook the rice. Once the rice is cooked toss in the spring onion.
Fry the onions gently in oil till opaque and soft.
Add the tomato and sugar, then raise the heat slightly to allow the water from the tomato to reduce (do not make it too dry). Add the cayenne pepper, Oregano, Thyme, salt and pepper.
Toss the ingredients and allow to simmer gently while reducing.
Plate up.
Where do you buy Mopane worms. In February month at the street vendors
BRON – Philip Reineke

SJOKOLADE OF WITKOEK EN CUPCAKES
Ek maak sjokolade koek en cupcakes met my resep.
Vir sjokolade gebruik ek net ½ koppie meel minder en vervang dit met ½ koppie kakao, anders is dit ‘n heerlike witkoek.
Witkoek:
3 koppie koekmeel
1½ koppies suiker
4 eiers
2 koppies melk
250 g margarine
knippie sout
2 teelepels karamel geursel
4 teelepels bakpoeier

Sif die droë bestanddele staam, en meng die nat bestanddele saam.
Voeg die nat- by die droë bestanddele. Klits alles goed saam.
Skep in twee goed voorbereide koekpanne.
Bak by 180°C  tot gaar en toetspen skoon uitkom.
Vir die cupcakes bak by 180 ºC vir ongeveer 15 min tot toetspen skoon uitkom
Dis regtig baie lekker.
Resep en foto: Dassie Meyer

BARBARA SE FAMILIE-SPONSKOEK
350ml koekmeel
15ml bakpoeier
100ml olie
100ml water
200ml suiker
3 eiers geskei
5ml vanilla essens

Klop die eiergele, suiker, olie, water en vanilla essens saam vir 3 minute tot die suiker oplos en dit skuimerig raak, Vou die gesifte droe bestandele in. klits die eierwitte tot die sagte piek stadium( die punt moet omval as die klitsers opgelig word) vou die styfgeklopte eierwitte in die meelmengsel in. Gooi die deeg in 2 gesmeerde koekpanne en bak by 180•C vir 30-35 minute of tot gaar. Hierdie is ‘n ou familie resep wat ek al met goeie resultate verdubbel het.
BRON – Barbara Swart

BLOMKOOLSLAAI MET KAAS

1 kop blomkool, skoongemaak en in blommetjies gebreek
150 g soetsuur agurkies, gesny
100 g kaas, in blokkies gesny
1 ui, fyngekap

Sous:

150 ml klaarbereide slaaisous (heuning en mosterd is nogal
lekker, of songedroogde tamatie)
25 ml tamatiepuree
5 ml Worcestersous
50 ml sonneblomsaad
Stoom die blomkool in bietjie water tot gaar, maar nie sag.
Dreineer. Meng die slaai bestanddele liggies saam. Meng nou die sousbestanddele
en gooi oor die slaai. Sprinkel die sonneblomsaad oor. Verkoel voor opdiening.

HOE OM AARTAPPEL SAG TE KOOK

Mariska De Swardt Bekker – Jammer maar ek soek raad as iemand het asb. Wat doen mens as aartappels in n bredie nie wil sag kook nie?

Philip Reineke – Jy moet die aartappels uithaal en in water kook of ‘n paar minute in mikrogolf met ‘n deksel op sodat hulle nie droog word nie. Ek sny hulle bietjie kleiner vir bredie.

Nadia Fourie – Ek stoom my aartappels vooraf in die steamer

Rina Groer – Put the lid on the pot and turn the heat down to a simmer. Strange but it works.

Magda Paulsen – as jy bredie kook en daar is enige tamaties/puree in, sal jou aartappels nie sag kook nie. Kook die aartappels apart tot gaar/sag en voeg aan die einde van bredie by..

Ria Vermeulen – onthou…….aartappels sal altyd glaserig kook in enige gereg met ‘n tamatie basis……so as jy tamatie in jou bredie gooi…..kook jou aartappels apart en voeg heel laaste by net vir bietjie kleur. Ou Maleier Antie in die Kaap het my nog geleer….

Alida Otto – Glaserige aartappels kook nooit sag. Ongelukkig kan jy nie voor die tyd sien, kom dit maar agter as jy hom sny.

Ben Swanepoel – Take a tip from a porra here…….maak nie saak watse aartappel jy gebruik nie, jy skil hom en sny soos jy hom soek. Gooi hom in n plastiek sak maak plastiek vol gaatjies en druk vir so tussen 5 en 10 min in microwave dan gooi jy dit by jou kos

Liz Terblanche – Dit gebeur as daar tamatie in die kos is daarom kook jy vooraf jou aartaples bietjie

Christina De Jager –  gebruik ‘n slowcooker, dan eet jy as jy by die huis kom of ‘n elektriese stoompot, werk soos ‘n bom

JACKET POTATO – BAADJIE AARTAPPELS
Genoeg vir 4 mense
8 – 10 groot aartapels – jacket potato
2 groot uie in halwe ringe gesny
300 g maalvleis
200 g kaas
1 eetlepel maalvleis speserye
1 teelepel sout

Was aartappel mooi af en kook met skil tot sag. Laat afkoel.
Sny dan n stukkie van die aartappel af om die aartappel so veel as moonlik uit te hol. Die aartappel binneste word eenkant gehou.
Smeer nou die aartappel doppies liggies margarien en bak in oond met boonste element (260′ C) tot aartappel bros en goudbruin binne is.
Braai uie in n groot pan tot bruin, voeg maalvleis by en braai alles tot maalvleis ook gaar en mooi bruin is.voeg speserye en sout by.
Voeg nou die binneste deel van die aartappel wat eenkant gesit is by maalvleis mengsel en meng goed.
Skep met n eetlepel die mengsel in die aartappel doppies in.
Rasper kaas baie fyn en sprinkel n lagie oor die gevulde aartappel totdat bokant van elke aartappel lekker bedek is. Bak in oond tot kaas alles gesmelt is. Heerlike Jacket potato
Bedien met vars mengelslaai van u keuse.

RESEP INGESTUUR DEUR – Mickayla Swart

FOTO – Mickayla Swart

YSKAS-KAASKOEK MET KARAMEL

Kaaskoek gister by die werk gemaak. Plain cheesecake with caramel in the centre and peppermint crisp grated on top…. Yummy
1 ½ pakkie tennis beskuitjies
gesmelte botter vir die kors

Vir die vulsel:
I blikkie kondensmelk
¼ koppie suurlemoensap
125 g cottage cheese
3 teelepels gelatine gemeng met 1 kwart koppie kook water
500 ml styf geklopte room

MENG ALLES SAAM
Gooi helfte op kors.
Bietjie karamel in die middel ander helfte van die vulsel bo-oor die karamel.
Sit in vrieskas tot hy geset en nie gevries is, dan rasper julle die peppermint oor! Geniet dit!
BRON – Gloria Swartz

SOETKOEKIES
KLITS DIE VOLGENDE SAAM:
250 g margarien
5 eiers
3 koppies suiker
Sif die volgende saam:
6 koppies koekmeel
2 ml sout
30 ml bakpoeier
10 ml gemmer

Voeg die meelmengsel by die eiermengsel en meng goed.
Laat rus vir 30 minute.
Rol bolletjies en pak op ‘n gespuite bakplaat.  Druk eefens plat met ‘n vurk.
Bak 200ºC vir 10 minute.

Resep en foto:  Madeleine Potgieter

Delicious Pear Cake
250 g unsalted butter
200 g sugar
4 eggs
300 g flour
2 tsp baking powder
4 tbs cream (or milk)
4 pears (between 2 and 6)
2 tbs Demerara sugar, for sprinkling
2 tsp ground cinnamon, for sprinkling

How to
With an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time, and stir well.
Sift the flour and baking powder together, mix some of it onto the batter, then add some of the milk, then some of the batter until all is blended. Mix as little as possible.
Smear half of the batter in a buttered spring form 23 cm pan.
Peel and take out the core of the pears, cut in pieces, and spread out on the cake batter. Sprinkle with 1 teaspoon of cinnamon, and cover with the rest of the batter.
Place a new layer of pear pieces on top; push them a little down into the batter. Sprinkle with the remaining cinnamon and Demerara sugar.
Bake in oven at 180C for 30-45 minutes, depending on the amount of pears used (many pears – more moist – more time). The cake is ready when a wooden toothpick comes out clean.
Recipe courtesy of Foodista. Available under a Creative Commons Attribution License.

SMOKED PAPRIKA AND BUTTERNUT SOUP

Smoked Paprika and Butternut Soup
1 onion, finely diced
1 tsp sugar
2 tsp smoked paprika
Half a cup good quality dry white wine (drink the other half..)
750g – 1kg butternut, peeled and cubed into approx 2cm pieces
2 cloves black garlic (regular garlic will be fine if not available), peeled and chopped
1L chicken or veg stock
1 – 2tsp cinnamon
2 tbsp cooking oil
Salt
Pepper
15ml of fresh cream to serve
A few sprigs of watercress for garnish
Slices of toasted ciabatta for dunking

How to
Put a large pot on the hob on medium heat. Drizzle in the cooking oil. Add the chopped onion and cook slowly, with lid on, with the sugar to lightly caramelise. Really woo this onion, give it time, about 10 minutes, to go translucent and lovely.
Turn the heat up a bit, add the paprika and the black garlic and stir well. Give it about two minutes to go all red and fragrant. Add the white wine and turn up the heat to a boil, and then simmer it until the alcohol has evaporated and the liquid has reduced to half.
Add the butternut pieces and mix well. Pour in the stock and bring to a boil, then turn heat down to a simmer. Stir occasionally. Cook until soft, about 20 minutes.
Using a hand blender (or a regular one, but the hand one means less dishes to wash) blitz the soup until smooth. Taste and adjust seasoning. Add the cinnamon, bring back to a boil to heat it through and serve with a splash of cream and some watercress to add crunch and colour.

Photo:  Shané Bezuidenhout
Gisteraand butternut sop en vetkoek gemaak. Was heerlik.. Net chrispy bacon bygesit vir die manne wat voel daar moet n vleisie bykom…