DENZY’S POTATOES AND BROCOLLI SALAD
INGREDIENTS
8 boiled potatoes cut in pieces
1 and Halve cups of Mayonaise
2 boiled eggs
1 spoon of mustard
2 spoons condense milk
Brocolli steamed till soft
Chopped fresh parsley
Salt & Pepper

METHOD
Combined mayo,mustard and condense milk in a big bowl,stir together,then add potato blocks,brocolli and grated eggs into bowl.Mix everything together,add more mayo if needed.Finish of with salt & pepper and parsley.ENJOY

SOURCE – Denzel Koenana

OXTAIL MADE IN THE SLOW COOKER
I coat the oxtail in flour (usually the night before). once coated I brown the oxtail in a frying pan, with roughly chopped onions and some herbs. once evenly browned, store them in a sealed container in the fridge overnight. stack the slow cooker with meat and veg in the slow cooker (layer food in order of cooking time i.e. foods that take longest starting from the bottom).

add 1/2 bottle of wine
beef stock cube (I use the stock pots)
1 tablespoon of brown sugar
and a cup of boiling water to dilute. pour into the slow cooker, and start cooking, according to your preferred settings. on mine I set it on “auto” and in 9 hours it was falling of of the bone tongue emoticon I also like to add a bouquet garnish for added flavour.

SOURCE – Andria Short

EMMA SE KONDENSMELK-GRANADILLA-TERT
1 pk suurlemoen jellie aangemaak met 1 koppie kookwater, laat afkoel
Meng:
1 blikkie kondensmelk
1 blikkie granadilla moes
50 ml suurlemoen sap
Voeg jelly by.
Pak 9 tennis beskuitjies in gesmeerde bak.
Skep vulsel bo op beskuitjies.
Sit in yskas tot gestol.
Baie lekker!

BRON – Emma Beetge

PIESANG-EN-WORTELMUFFINS
FOTO:  Benhet Nieuwenhuis
FOOD LOVERS RECIPES
Muffins in die kosblik is ‘n wenner. Boonop vries hierdie muffins goed.
LEWER SOWAT 24 MUFFINS
500 ml (2 koppies) koekmeel
15 ml (1 eetlepel) bakpoeier
5 ml (1 teelepel) gemengde speserye
500 ml (2 koppies) volgraanmeel
100 ml semels
100 ml muesli
50 ml klapper
50 ml sonneblomsaad
100 ml pitlose rosyntjies
50 ml lynsaad
250 ml (1 koppie) sonneblomolie
3 eiers
10 ml (2 teelepels) vanieljegeursel
250 ml (1 koppie) melk
500 ml (2 koppies) gerasperde wortels
6 fyngemaakte piesangs
10 ml (2 teelepels) fyn kaneel
5 ml (1 teelepel) sout
5 ml (1 teelepel) koeksoda
gevlokte amandels

Voorverhit die oond tot 180 °C. Spuit twee muffinpanne.
Sif die koekmeel, bakpoeier en speserye saam.
Voeg die volgraanmeel, semels, muesli, klapper, sonneblomsaad, rosyntjies en lynsaad by.
Klits die olie, eiers, geursel en melk saam. Meng die wortels en piesangs by.
Voeg die droë bestanddele by; roer tot net gemeng.
Skep in die panne, strooi die amandels oor en bak 25-30 minute.

CHICKEN WITH CREAMY MUSHROOM SAUCE
Hi there everyone. This recipe is ideal for those who prefer low carb meals or bunting. This basi recipe is very versatile and easy to add more garlic, or some chilly. A bit of Curry powder and it remains a hit regardless.. Use Coconut cream instead of the cream.

Ingredients
4 Portions.
(In my illustration photos, I halved the ingredients for 2 servings)
6 Chicken Breasts
250g Button Mushrooms-sliced
1 onion – peel and chopped
1 tbsp Fresh parsley- chopped
270ml dry white wine
220ml cream
500g Green beans cut off the ends
2 Garlic cloves – pealed, crushed and finely cut
Butter, olive oil,
Salt and pepper to taste

Method
1. Drop some oil in a frying pan on medium heat.
2. Rub some salt and pepper on both sides of the chicken
3. Sear the chicken in the pan and cook for about 8 min then turn and do the other side. Only turn it once and make sure it doesn’t burn. It should be golden brown. When the chicken is done, place it in a plate and cover with foil and leave to rest.
4. Use the same pan but make sure there is no burned chicken particles or just wipe with a paper towel.
5. Put two scoops of butter in the pan, add the onion and sauté for a few minutes until cooked. Now add the parsley, mushrooms, salt and pepper and cook for another few minutes until brown. Add the wine and allow to simmer for about 3 min. add the cream and simmer until the mixture becomes thick.
6. In a sauce pan bring some water, a blob of butter and salt to a boil and add the beans. Cook until it’s nice and soft but still crunchy. Through off the water and add some butter and the garlic and allow the butter to melt. Add the sauce and beans together.

To serve
Place some sauce and beans in the plate and put the chicken on top. Slice the chicken with cuts about 1 cm deep across the width (similar to cutting a bread) and add some more sauce on top. Serve with rice or Mash potatoes. Because I am on a low carb diet, I prefer a side salad instead. This meal is very filling and Ideal for people on a bunting diet.
Dessert is called “Floating island , which is Meringue Floating on Creme Anglaise ” ( Egg Custard )
Have fun. And enjoy.
SOURCE – Johan De V Swanepoel

KAAS EN MIELIE VULSEL VIR SAMOOSAS
Een gekapte ui. Smoor dit in bietjie botter of ‘n lepel water tot al die vloeistof weg is.
Meng twee koppies gerasperde kaas, een koppie mieliepitte, sout, en peper saam.
Roer die uie by. Op hierdie stadium kan jy gekapte koriander ook by sit.
Meng alles goed saam. Vir afwisseling maak ek soms net wit kaas, of geel kaas, of een van elk gemeng.
Jy is ook welkom om die mielies te vervang met gekapte crabsticks.

Vir die mince samoosa kan jy ook vat
Een eetlepel 11 in 1 masala
Een teelepel leaf masala
Een teelepel borrie
Een teelepel garum masala
Gooi die garam masalla heel laaste in.

BRON – Denver Petersen

Sa-eeda Daniels – For my cheese samoosas, I use Mozarella, cheddar and gouda, chopped spring onions.Freshly ground pepper, steers salt and a can of whole kernels with chopped dhania.

Foto:  Maryke Smit Robberts

MARSHMALLOWS BOTTLES
Step 1:
Colored Sugar:
¼ cup sugar mixed with gel or water based color (just add a little at a time to avoid a too dark color sugar).
I mixed it in a small ziplock bag until i get the required color from a good shake.
Then i baked the sugar for 8 mins (oven temperature 50 degree celcius – If u bake it for too long, the color can become dull).
Once out, leave it to dry. Add it again to ur ziplock bag to give it another shake to loosen it.

Step 2:
White marshmallows.
Choose those marshmallows that sit well and do not look squeezed.
Using a toothpick, i dipped one marshmallow at a time in a small cup of water and i threw it into the ziplock bag, shaking it well to coat the colors evenly.
Repeat with all marshmallows with appropriate colors.
Leave them to dry (they do dry easily once coated in the sugar).

Step 3:
Tootsie rolls ( a type of caramel that are sold in singles) or u can use thick liquorice sticks.
Take one tootsie roll (no need to cut these- their sizes are right) or cut your liquorice sticks into 3.5 or 4 cm approximately.
Insert a toothpick (please adjust the length of the toothpick as right for you) on the tootsie roll or liquorice.
Insert the other side into the marshmallows.
Et voila those pretty nail marshmallows are ready!..
Better keep them in the fridge as the tootsie rolls can melt.
As for the colored sugar, they store very very well too.
RECIPE SUBMITTED BY: Philip Reineke

MERINGUE FLOATING ON CRÈME ANGLAISE-VANILLA EGG CUSTARD
Crème Anglaise:
(vanilla egg custard)
10 eggs
125 ml sugar (add more sugar to taste later, if need be )
3 ml salt or to taste
750 ml milk
2 tablespoons vanilla extract
3 ml Maizena

Split the eggs.
In the egg yolks add the sugar, salt and vanilla essence and beat well until very foamy.
Put the milk in a double boiler and wait until lukewarm and add the egg yolk mixture to the milk. Stir while its heating but do not boil the mixture. Ideally the temperature shouldn’t exceed 75°C. The hotter it gets the thicker it will get.

Meringue:
100 ml sugar
egg white (add more sugar to taste later if need be )
2 tablespoons vanilla extract
375 ml milk, add 100 ml sugar to it

Add the sugar to the egg white and beat until stiff.
Add the Vanilla extract.
In a sauce pan heat the milk and sugar.
Scoop tablespoons full of the meringue into the milk and allow to cook for about 2 min over low heat. Flip the meringue over and do the same on the opposite side.
Pour the custard in a serving dish and scoop the cooked meringues onto the custard.

To serve:
Serve at room temperature or very cold out of the fridge.
Dish up the custard with the meringue. Sprinkle with cinnamon.
Variation 1. Add a few drops of almond essence to the custard while its heating in the double boiler.
Variation 2. Add 2 tsp or more lemon curd to the custard.
Be creative and put your own stamp and taste on the recipe.

TIP: Maizena is always a good ingredient to add to any sauce or fluid which might curdle or separate.
Have fun. And enjoy.
SOURCE – Johan De V Swanepoel

NETHERLAND’S RED VELVET CAKE
Ingredients:
CAKE
3 cups (345g) cake flour (spoon & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) natural unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large Eggland’s Best eggs, room temperature and separated
1 and 1/2 Tablespoons (22ml) vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, room temperature

CREAM CHEESE FROSTING
16 ounces (450g) full-fat cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
2-3 Tablespoons (30-45ml) cream or milk
2 teaspoons vanilla extract

Directions:
Preheat oven to 350°F (177°C). Spray or lightly butter two 9×2 (deep dish) cake pans6. Set aside.
Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
Add four egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color. I used 3 and 1/2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Vigorously whisk or beat the 4 egg whites until thick and foamy as pictured above, about 3 minutes. Fold into cake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still small pieces of butter – again, this is ok. They will melt inside as the cakes bake. Making them even more buttery tasting.)
Pour batter into cake pans filling 2/3 of the way full. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as judged by wet crumbs on the toothpick, bake them for longer. However do not overbake; your cakes may dry out. Remove from the oven and allow cakes to cool in the pans set on a wire rack. Cool them completely.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet.

Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Set these thin pieces of cake aside. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Crumble the thin pieces of cake you sliced off in a large bowl. Decorate the sides and top edges of the cake with these crumbs– this is optional! Slice and serve.
Cover extras up tightly and store at room temperature or in the refrigerator for up to 3 days. Unfrosted cake remains fresh covered tightly at room temperature for 3-4 days. Store frosted cakes in the refrigerator for up to 7 days and allow to come to room temperature before serving.

Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
SOURCE – Klaas Kingma

CHOC-O-CHILL TOMATO JAM-KONFYT
Tamatie konfyt, met heerlike stukkies gemmer in…. onder is my geskilde tamatie whiskey rissie en sjokolade konfyt heerlik met feta kaas…
1.5 tamaties geskil en blokkies gesny
1.5 suiker
2 groen appels gerasper
stuk vars gemmer gekneus
n kwart koppie suurlemoensap
en 4 tot 5 gekerfte rissies, ek voeg bietjie rissie poeier by.

Kook tot konfyt nie meer loperig is nie. Voeg n halwe koppie whiskey en n halwe blok kooksjokolade by. Kook tot sjokolade gesmelt, roer goed deur bottel warm. Sit dit voor saam met feta kaas en beskuitjies.
BRON – Beulagh Lombard