BILTONG AND CHEESE BREAD
Normal vetkoek dough (make it or buy) I prefer my own dough
A tablespoon butter
400 g fine chopped biltong (not the biltong powder)
350 g cheddar (not processed)
1 table spoon crushed garlic
Takes a bit to mix everything . Grate the cheese and add everything to the dough.
As soon as its mixed bake at 180°C in the oven for 40min.

Recipes and photo: Allan Cawood

GULAB JAMUN INDIAN DOUGHNUTS
½ can Condensend milk
3 eggs
3 tablespoons melted butter
2 cups cake flour
15 ml baking powder
2 ml cream of tartar
2 ml Elachi (ground cardamon)
1 ml nutmeg
Syrup
200 ml water
200 ml sugar
Few drops of rose water
Mix condensend milk,eggs and melted butter.
Add remaining dry ingreds, to milk mixture and mix to a soft dough.
Using the palm of you hand,shape into long finger shapes & deep fry in medium hot oil.
Dip in hot syrup and roll in coconut.

Syrup
Dissolve sugar and rose water over low heat.
Boil for 10 minutes over medium heat until a thick syrup is form.

Recipe and photo: Feriel Sonday

LEKKER GOEDKOOP POEDING
Jy maak sous van die volgende:
1 blik-deal melk
1 ½ koppies suiker
1 ½ koppies melk
Kook die sous en giet in ‘n diep oondbak.
Maak ‘n degie van die volgende:
2 eetlepels botter
3 eetlepels suiker
Klits die botter en suiker goed saam.
Voeg die volgende by:
2 geklits eiers
2 eetlepels appelkooskonfyt
8 eetlepels koekmeel
½ koppie melk
2 teelepels koeksoda
Klits goed. Skep die deeg in die sous en bak vir 34 uur by 180ºC tot gaar en bruin
Resep en foto: Elsabe Britz Vander Watt

SPANISH PAELLA
1 Chorizo sausage, cubed
2 chicken breasts, cubed
1 cup calamari cubes
250 g mussels in shells
1 kg prawns in shell, cleaned
½ cup olive and sunflower oil mixed
1 onion, finely chopped
3 bell peppers, red/yellow/green
1 clove garlic, chopped
1 tomato, diced1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon saffron
2 cups Tastic rice
6 cups chicken stock
juice of 1 lemon

In a large pot, heat the oil and braise the Chorizo, chicken and seafood separately and set aside.
Add the onion, peppers, garlic, tomato and spices to the same pot and braise ’till brown.
Add the rice and chicken stock to the onion mix and cook ’till the liquid is absorbed.
Add the braised Chorizo, chicken and seafood cubes to the rice mixture and mix through.
Squeeze the lemon juice over the paella, serve and enjoy.
Recipe and photo: Sylvia Thomaides Argyroula Spandagou

POLONY POFFERTJIES
1 koppie bruismeel
1 eier
1 koppie poloni fyn gerasper

Maak die eier met melk aan dat dit n koppie vol maak.
knippie sout. meng en bak in olie teeleptjie vol. gooi aromat oor en geniet
FOTO: Marie Rheeder Troskie

POTATO KOEKSISTER
3 cups self raising flour
3 cups cake flour
1 cup sugar
1 teaspoon ginger
1 teaspoon heaped aniseed
1 teaspoon fine cinnamon
1 teaspoon naartjie peel
3 potatoes mashed
2 tablespoon butter
2 eggs
Little oil
1 cup milk luke warm
1 packet yeast
Makes 60.
Boil potatoes and mash smooth while still hot. (Mix in a little potato water to make mash soft and smooth.) Sift flour with salt, spices and sugar. Sprinkle over yeast and mix through. Melt butter and add milk, oil and beaten eggs. Mix well and add to potatoes. Make well in centre of flour and add warm milk mixture. Mix into a soft dough. Place on working surface and knead for about 15mins into soft, smooth and elastic-like dough to develop the gluten. Place in a lightly oiled bowl. Lightly oil top of dough and cover with plastic wrap. Place in a warm place to double in size. On a lightly oiled surface, roll dough into two sausages. Cut into equal size portions and shape like a koeksister.
Leave on greased table to double in size for about 10-15mins, lifting koeksister gently and shaping if needed. Fry in moderately heated oil until golden brown on both sides. Take care that the oil is moderately hot in order for koeksister not to absorb oil. Drain on absorbent paper and allow to cool. Dip koeksister in sugar syrup over low heat. Roll in coconut.
NB: Koeksister can be frozen for up to 3 months before syruping. Thaw at room temperature and sugar as normal.

Making syrup
2½ cups sugar
2 cups water
Allow to simmer over low heat until syrupy.
Variation: Add two pieces stick cinnamon and two cardamom pods while boiling syrup.

Recipe and photo: Zhainoe Ahmed

CHRISTELLE SE LEKKER PANHOENDER
1 hoender in porsies gesny
Sout en peper na smaak
1 klein uitjie fyn gekap
4-5 heel naeltjies
1 knoffelhuisie
1 lourierblaar
suurlemoensap
1 hoender blokkie opgelos in koppie water
1 eetlepel botter

Sit die uitjie, naeltjies, lourierblaar en die hoender in ‘n pot waarin al die porsies plat kan le. Geur met sout en peper en ‘n goeie druk suurlemoensap. Los ‘n hoenderblokkie op in ongeveer ‘n koppie water en voeg by. Kook op ‘n medium hitte vir ongeveer 30. Haal die deksel af en laat die aftreksel redelik wegkook. Voeg ongeveer 1 eetlepel botter by en braai die hoender porsies stadig in die vetjie. Draai gereeld om. Sodra die hoender begin verbruin, voeg jy bietjie water by, sit die deksel op en laat dit verder potbraai. Hou so aan tot die hoender heel gaar en lekker bruin is. Skep uit, hou warm en maak ‘n lekker sousie met die panvette.

Resep geplaas en foto: Christelle Mitchell Van Emmerik
BRON: Kook en geniet

OUTYDSE STOWE PATATS
Meng ¼ koppie botter en ‘n ½ koppie suiker op warm plaat roer tot gesmelt! Voeg nou so 4 stukkies gedroogte naartjie skil by en laat lekker kook!
Was patats skoon en sny in ringe! Ekt 1 GROOT 1 gevat! Sit die patat by die suiker en roer goed deur en voeg so ¼ koppie water by.
Stel plaat op 1 of 2 en laat stoom vir ‘n uur! Daarna het ek die plaat op warm gesit en hom oop gehou tot die meeste sous weg gekook het! Baie lekker

Resep: ESSIE
Foto: Benhet Nieuwenhuis

FANCY LAMINGTONS
5 xl eggs
1 cup sugar
100 ml oil
100 ml water
2 cups Self raising flour
2 tea spoons Baking powder
Vanilla EssenceMix all together and bake for 20 min at 180ºC in a lined greased square baking tin.

SYRUP
2 cups icing sugar
3 tablespoons cocoa
1 cup boil water
Dip in fine coconut
For fancies:
Melt fine smooth apricot jam in pot with little water, stir until smooth and runny, dip square fancies in Jam and roll in fine coconut.
pipe topping with fresh cream and add curd or any filling in centre of cream piping.Drizzle with melted chocolate over topping.
U can add any fresh or canned fruit of your choice. Enjoy..
Recipe and photo: Feriel Sonday

CREAMY CHEESY BACON POTATO SOUP1 cup butter
1 cup cakeflour
5 large potatoes
7 cups milk
1 cup chicken stock
1 packet of bacon, chopped up
1 onion finely chopped
2 cups grated cheddar cheese
1 cup sour cream
1 large garlic clove
1 table spoon mixed herbs
Salt and pepper to taste
Boil and mash potatoes
In a large pot melt the butter
Stir in flour and stir continuously until it’s of smooth consistency
Slowly add milk and chicken stock while stirring constantly until sauce has thickened
Add mixed herbs and one large garlic glove (zested in)
Add the mashed potatoes
Add the onion and chopped up bacon pieces
Stir and let it cook for 5 minutes
Add cheese and sour cream
Let it simmer for 10 minutes
Recipe and photo: Tamarise Deetlefs