DENNINGVLEIS MET GEELRYS EN ROSYNE

Lepelsteeltjies (sout koekies)
275g (500ml) koekmeelblom
2ml sout
1ml bakpoeier
250g (625ml) fyn gerasperde cheddar kaas.
250g botter/margarine (kamer temperatuur)
60ml fyn appelkooskonfyt

Sif meel, sout, bakpoeier saam. Voeg kaas by en meng. Voeg smeer by en meng tot `n deeg.
Rol okkerneut groot balletjies en plaas dit in die holte van `n kolwyntjie pan. Druk gaaitjie met
sttel van lepel in deeg en sit konfyt in – moet nie gat dwarsdeur druk nie.
Bak koekies sowat 15min in `n voorverhite oond 200°C (400°F).
Laat afkoel.
Bewaar in digte houer. Voor opdiening kan gaaitjies met nog `n bietjie konfynt gevul word.
Lewer 60 koekies.

FOTO – Jackie Peyper

LOVELY ORANGE PUDDING
Serves: 6-10
Juice of 5 oranges = 300ml
Zest of 1 orange
Thinly sliced peel of 1 orange
1 cinnamon quille
6g fresh ginger, bruised
3 whole cloves
1 cup brown sugar
2 cups flour
1t baking powder
1/2t salt
125g butter, melted
1/2 cup brown sugar
2 eggs
1/2 cup brown sugar
2tbs butter

Method

Preheat the oven to 160degrees C. Prepare your baking dish by spraying with Spray&Cook or lightly covering the inside with butter.
Squash the oranges lightly until they are soft. This helps loosen the juices on the inside to get as much juice out of them as possible. Grate the zest off of one of the oranges. Juice all the oranges to get about 300ml of freshly squeezed orange juice out of them – without the skins. Slice one orange’s peel thinly.
Add the juice, the thinly sliced orange peel, cinnamon, ginger, sugar and cloves and the skins of one orange to a small pot.
On low heat, let it melt together and simmer for no less than 30 minutes, so the flavours can develop.
Sift together the flour, baking powder and salt. Add 1/2 cup of brown sugar and the zest to the melted butter, and add the 2 eggs. Whisk well. Add to the flour and mix thoroughly until it forms a stiff dough.
Place broken off and flattened pieces of dough in the prepared baking dish.
Once thoroughly simmered, pour the syrup through a sieve. Pour the syrup over dough in the baking dish.
Place in the oven and bake for 45 minutes, until lightly browned and slightly crisp on top.
In the meantime, take the orange peel mixture that are left in the sieve and place in a small pot. Cover with about 1/2 cup of brown sugar. Add the 2tbs of butter and let it simmer until it gets sticky.
Remove from heat. You don’t want it browned and you don’t want it to get hard.
Once the pudding is ready, remove from the oven and cover evenly with the orange peel.
Enjoy warm with custard or ice cream or as is!!

FOTO – Marista Grobler

SHEILA SE BOONTJIESOP
Hier is hoe my ma my seker 40 jaar gelede geleer het om dit te maak. Ek sit net baie meer vleis in.
Sit boontjies oornag in water
Sny 2 groot uie
en sny 4 med aartapels in blokkies
halwe kilo bees vleis blokkies,ek vat Chuck
Halwe kilo vark in blokkies gesny,
sout en baie, peper
knippie naeltjies,
bietjie paprika vir kleur
Pietersielie

Gooi alles in n gRoot pot vol water en laat kook tot vleis en boontjies goed sag is (ek kook myne so 2 ure in stoompot) vat dan masher en druk aArtapels en party van die boontjies. Dit is self dik jy hoef niks by te gooi om dik te maak nie
BRON – Sheila Marsburg Troskie

BACON, EGG AND CHEESE BREAKFAST CASSEROLE
Recipe tested and photo – Melissa Ann Vermeulen
Note from Melissa Ann Vermeulen – It was quite nice. I’m sure you could add extras to it. Like mushrooms, peppers, etc.
FOOD LOVERS RECIPES
6 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon dry mustard
6 – 9 slices, cubed bread
12 slices, cooked and chopped bacon
1 cup, grated cheddar cheese 
Grease a 9″ x 13″ baking dish.
Mix together the eggs, milk, salt and dry mustard.
Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese. Pour the egg mixture over the top.
Cover with plastic wrap and refrigerate overnight, then bake at 180ºC for 45 – 60 mins.

KOFTAS
1 kg mince meat
2 large onions
½ cup of parsley
4 stalks of mint
salt and pepper
1 chilli

Blitz the parsley, mint, onion and chilli in the blender. Mix it in with the meat and combine really well.
Put water in your hands when placing the kofta onto the skewers so they don’t break apart and then grill.
BRON – Di Bo

FRIED EGGPLANT WITH A TOMATO AND ONION CHILLI SALSA
4-5 eggplants sliced and salted
2 large onions sliced into wedges
1.5 kg tomatoes peeled and chopped
1 tablespoon of chili paste
½ cup water

Fry your eggplants until brown on both sides then put in a strainer to drain excess oil.
In a pan, put a tablespoon of olive oil and fry u
Your onions until translucent.
Add your tomatoes, salt and pepper. Add your water And your chili and allow to cook for 15min. Then take ½ the mixture out.
Spread the remaining mixture in the bottom of the pan and add a layer of eggplant and then top with another layer of salsa. Serve with pita bread

Recipe and photo:  Dalal Al Boush

SALTED CARAMEL AND CHOCOLATE RICE CRISPIES
Het dit uit my kop gemaak;

200g rice crispies
200g chocolate, can use more
Melt chocolate in microwave with a added spoon of sunflower oil. Mix all ingredients. Press down in nonstick container, wait to set for a couple of hours or more!

Remove when set, spread salted caramel and drizzle chocolate and wait till chocolate set in fridge! Cut and enjoy!
BRON – Barbara Bullock

HOE OM SUURROOM TE MAAK
Tuisgemaakte Suur room:
Ek verhit my room ‘n klein bietjie wanneer dit koud is, maar nooit hoeer as 40°Celsius nie. Deur die somer laat ek die room net buite die yskas staan by kamer temperatuur vir ‘n uur. Dit is altyd 1 gedeelte cultured buttermilk met live cultures en 2 gedeeltes dik room (nie ultra gepasturiseerde room nie). Jou houers moet gesteriliseerd wees asook jou lepels voor jy dit gebruik. Meng die room en buttermilk goed saam. Plaas ‘n kaas doekie oor (maak vas om die bakkie / bottel) en los in ‘n warm plekkie vir 12 – 24 uur – hoe langer hoe suurder en dikker. (Ek sit dit gewoonlik bo-op my yskas want dit is die een plek waar dit altyd warm is. Na 24 uur sit jou deksel op en los in die yskas vir nog 24 uur voor jy dit gebruik. Dit hou omtrent ‘n twee weke goed in die yskas. Ek het gevind dat. Alle rome en melk is nie dieselfde nie so dit vat dat jy verskillende brands dalk moet gebruik voordat jy die resultaat bereik waarmee jy 100% tevrede is. Hier is die foto’s van my suur room wat uiteindelik na 48 uur reg is vir gebruik. Dit verdik ook nog meer in die yskas.
Bron: youtube

HOE OM SUURROOM TE MAAK
Neem 1 eetl asyn of 1 eetl suurlemoensap in 1 koppie room – dit maak suurroom

Om vinnig suurroom te maak – neem vars room en voeg ‘n bietjie karringmelk by of suurlemoensap by.
Dit proe die beste indien dit oornag gestaan het.

Homemade Sour Cream
“A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.”
¼ cup milk
¾ teaspoon distilled white vinegar
1 cup heavy cream
Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Photos: Lacy Grey (member)

GESONDHEIDS MUFFINS VIR DIABETE
2 eiers
halwe koppie olie
3 koppies nutty wheat(volkoringmeel)
1 koppie oats
2 teelepels koeksoda meng met die melk
1 teelepel bakpoeier
1 koppie rosyne
en 2 koppies melk

Meng alles saam,moenie te veel meng nie ,skep in muffin panne en bak vir 30 min ek bak op 180c.

BRON – Belinda Minnie

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.