ARGILLA BRUINUIESOP BROODJIE
Hier by ons is gekoopte deeg ‘n luukse en moet jy voor die tyd bestel(as jy ‘n bakkery kan kry wat bereid is om te maak). Gister het my man besluit ons probeer ons eie brooddeeg maak uit Kook en Geniet se resepteboek. Julle kan sommer gekoopte deeg gebruik.
Die broodjie is heerlik saam met braaivleis. Maak maar 2, want hy neig om te verdwyn voor opskeptyd

Pak gekoopte deeg
125ml room
Pakkie bruin uiesoppoeier
Gerasperde cheddarkaas
Pietersielie

Vorm bolletjies en pak in ‘n Argilla ringpan styf teen mekaar (jy kan ‘n pyrexbak ook gebruik) en laat deeg uitrys. Meng room en soppoeier en gooi oor deegbolletjies. Sprinkel kaas oor gevolg deur pietersielie. Druk in KOUE oond(as jy Argilla bak gebruik) en stel oond op 180 grade. Ek is nie seker van die baktyd vir ‘n pyrexbak, maar as jou broodjie lekker bruin bo-op is, behoort hy gaar te wees. Bak vir 45 minute en geniet.

FOTO – Landi Hartzenberg Ferreira

CHEESE PUFFS
What you need:
1/2 cup milk
1 egg lightly beaten
2 cup cheese grated
1 cup self-raising flour
3 bacon rashers diced
1 onion small diced
How to make it:
Preheat oven to 200C.

Fry the onion and bacon.
Combine egg and milk in a large bowl.
Add remaining ingredients and mix well.
Line a baking tray with baking paper and drop large teaspoons of the mixture onto the tray.
Place into oven and bake for about 20 minutes or until slightly golden on top.
SOURCE – Desiré Watkins Sorry I don’t have a source
PHOTO – Desiré Watkins

VINNIGE PIESANG ROOMYS
Druk 2 ryp piesangs fyn en voeg
1 teelepel suurlemoensap by.
Meng met 1 blik kondensmelk en ¼ teelepel sout.
Klop 2 koppies [500 ml] room styf en vou by kondensmelk mengsel in.

Skep in plastiekbak met deksel en plaas in vrieskas.
Roomys is so na 5 ure in vrieskas reg vir gebruik.
Resep geplaas deur Katrien Snyman
Foto:  Rina Kleinhans

SA-EEDA’S CINNAMON ROLL BITES
Treat yourself to these buttery, cinnamon and brown sugar coated bites right out of the oven — they come together in no time!
It’s basically a scone recipe, rolled into little balls, rolled in butter and then in cinnamon sugar, baked and topped with a glaze.
It’s definitely not a cinnamom bun, but it’s a nice treat. I used buttermilk instead of milk. And when next week make, i’ll add a little sugar in the dough. One or two tablespoons.

Ingredients
2 cups flour (whole wheat, all purpose, or a mix)
1 tbsp baking powder
½ tsp salt
½ cup cold butter
¾-1 cup cold milk
¼ cup brown sugar
¼ cup granulated sugar
1 tbsp cinnamon
½ cup (1 stick) butter, melted

Glaze:
⅓ cup icing sugar
1-2 tbsp milk (just enough to bring the glaze together)

Instructions
In a large bowl, combine flour, baking powder and salt (I mix with my pastry cutter).
Cut the butter into cubes and add to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
Stir in milk gradually, adding just enough so that the dough comes together. Bring together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
*See post above for make ahead directions.
Preheat oven to 350 degrees F. Grease the sides of a 9-10″ pie plate. Place 3-4 tbsp melted butter in the bottom of the pie plate and swirl to coat the bottom.
In a medium bowl, combine brown sugar, granulated sugar and cinnamon. Roll dough into 1″ balls and dip in cinnamon sugar mixture and place in the pie plate.
Drizzle melted butter over the dough balls in the pan. Bake for 23-26 minutes until biscuits are cooked and butter/sugar mixture is bubbling in the bottom of the pan.
*If you’re using a pie plate smaller than 10″, it’s a good idea to place a piece of tin foil in the oven under the plate to catch any possible drips.
1/2 cup butter – 125g
I baked @ 180deg.
FOTO – Sa-eeda Daniels

SWEET YELLOW RICE
2 scoops basmati rice
1 tsp salt
3 cardamon pods
3 stick cinnamon
3 c water
5 ml egg yellow or half tsp saffron powder
5 ml egg yellow or half tsp saffron powder
1 Tblsp oil

Boil rice until done. Rinse & strain.Once water is strained put rice in a steamer add sugar to taste(depending how sweet u want it)
2 blobs pure butter. Steam in micro until butter has melted & sugar has dissolved..
add 5ml egg yellow or half tsp saffron powder to rice when boiling & 1Tblsp oil.

SOURCE – Fatima Isaacs
Fatima Isaacs – u may add raisins to your rice while cooking…my gran used to make it that way & I love it so, but my hubby & kids doesn’t. like the raisins with it & u can add slivered almonds as well.

CARINA’S CRÈME BRULEE
Ingredients:
2 Cups heavy cream
3 Large eggs
1/2 Cup Sugar
3/4 Tsp Vanilla extract

Method:
Pre-heat oven 300F
1-Heat cream in sauce pan almost to a simmer- stir frequently.
2-Whisk 3 eggs, 1/2 cup sugar & vanilla in medium bowl.
3-Very slowly stir in hot cream – slowly or you scramble the eggs.
4-Strain mixture into a large pouring cup.
5-Place 4 serving cups in a large baking dish. Divide mixture into cups.
6-Fill baking dish with boiling water halfway up cups.
7-Bake in oven for 35 minutes.
8-Once out of oven, remove cups from hot water bath, let it cool to room temperature, then refrigerate until fully cooled.

DO NOT CARAMELIZE UNTIL READY TO SERVE
Caramelize the top:
1-Spread 1 tsp of sugar on each custard, swirl to spread evenly.
2-Torch top, moving in circular pattern until whole surface is a deep amber colour.
Enjoy
SOURCE:  Carina D Van Aardt

LEKKER PYNAPPEL YSKASTERT VIR DIABETE
1 blik fyngemaakte pynappelstukkies
500 ml vars room
1 sakkie gelatien
2 selati versoetter sakkies
2 pakkies tennisbeskuitjies
100 ml gesmelte botter

Maak beskuitjies lekker fyn en meng met botter. Druk helfte vas in ‘n tertbak met ‘n volume van 2 liter. Sit in die yskas tot benodig.
Dreineer pynappelstukkies en pons gelatien in die pynappel stroop. Roer die selati versoetter by tot opgelos.
Klits room tot stywe punte gevorm het en vou pynappelstukkies en gelatien mengsel daarby in.
Skep helfte op die kors. Strooi oorblywende beskuitjie mengsel oor, skep weer pynappel- en room mengsel oor.
Strooi gekapte neute oor en sit in die yskas om te stol.
Hierdie tert bevat nie baie suiker – behalwe vir die beskuitjies en die pynappel stukkies nie – en is daarom heel geskik vir Diabete.
BRON – Wilma Josey Venter

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.

JAM SLICE-KONFYT SKYWE
230 gram botter
200 gram suiker
2 xtra large eiers
10 ml vanilla
540 gram koekmeel
30 ml bakpoeier
2 ml sout
375 ml appelkooskonfyt
60 gram klapper
130 gram versiersuiker
20 tot 25 ml suurlemoensap

Metode:
Voorverhit oond op 180c: smeer 45×30 cm bakplaat: meng botter en suiker.
Klits eiers in mengsel 1 op n slag in! Voeg vanilla by en meng meng droë best saam en meng met eiermengsel
Druk 2/3 van deeg in bakplaat vas, smeer met appelkooskonfyt en sprinkel klapper oor
Rasper oorblywende deeg egalig oor appelkooskonfyt.
Bak vir 20 tot 25 min. Of tot goudbruin!
Sny in blokkies en plaas op afkoel draad rak!
Meng versiersuiker met suurlemoen sap tot dit drupperig lyk!
Drip mengsel oor blokkies en los om te droog! Eet lekker xxxx

GEBOTTELDE PEPPADEWS
Hier in Tanz groei sommige goed moeilik (bv blaarslaai-te veel goggas) MAAR as iets groei groei dit behoorlik!!! Kyk ons eerste oes peppadews! En sommer gebottel:
Kook saam vir 5-7 min:
1 en ‘n halwe koppie asyn
1 en ‘n kwart koppie suiker
1 koppie water
Vars gemmer – so 3-4 cm, gekneus. Haal uit voor bottel
Voeg die skoongemaakte peppers by en kook nog 3 min.
Bere in gesteriliseerde flessie.
Dis vir 2 hande vol peppers se hoeveelheid.
BRON – Carmari Fourie Strobos

MAKLIKE HOENDER GNOCCHI
1.5 koppie meel
1 koppie olyf olie
1 pakkie smash
1 eetlepel botter
Parmasan kaas
Braai sous

Meng meel en olie tot n los bal,
Meng smash met kookwater tot styf.
Voeg botter by smash.
Voeg smash by meel mengsel.
Meng en rol in n “log”.
Sny in medaljes, en braai in olie.
Pak op bord met parmasan, en bedien met gebraaide hoender en braai sous
BRON – Cecil Dunhin