PRESERVING OLIVES

First 4 weeks lay in clean water every morning clean water then next 4 weeks lay in 5 liters water 1 kilogram salt change every weak clean water and salt. Then comes the end part use for every 1 liter water 1 cup Balsamic vinegar.
Bring this to the boil in sterilised bottle pack clean washed olives tightly in bottles pour hot vinegar over seal top part with a little olive oil seal.
You can use any of the following ingredients like sliced lemon or black pepper coarse or garlic gloves or rosemary to put in use also grape vinegar . That’s it let the olives mature for a month before jou eat them.

SOURCE: Annatjie Cooper

MUFFIN MINCE BOLLETJIES MET ROER EIER

BESTANDELE/METODE
Maak Mince bolletjies so 100 gram.
Sit dit in Muffin bakkies en bak dit in die oond tot gaar.
Dan maak jy spicy rou roer eier en gooi dit in elke bakkie by die meat ball.
Ek het besluit om sommer bietjie kaas ook oor te strooi. Bak alles weer tot kaas gesmelt is.

BRON/PHOTO: Koos van der Merwe

CUCUMBER POTATO SALAD
6-8 large potatoes peeled and cut into bite sizes
½ red onion fine chopped
½ cucumber thinly sliced
Bunch of parsley finely chopped
2-3 cups mayonnaise
1 cup plain yogurt
½ cup of milk
1 tablespoon peri peri sauce
½ cup of gherkin sauce (from glass)
Salt and pepperBoil potatoes and set aside to cool down
Mix all ingredients together
Add the cooled potatoes to the mixture and store in fridge

One could also substitute the parsley with fresh dill, but I don’t like the taste of dill
Also add then 2 tablespoons of vinegar and instead of peri peri sauce add 2 tablespoons of mustard, you’ll have a complete different taste

SOURCE/PHOTO: Shan T Russ

MACARONS WITH DIFFERENT FILLINGS
My green ones are filled with pistachio icing, orange ones with orange flavored icing and yellow ones with lemon flavored icing.
175 g icing sugar
125 g ground almonds
3 large free-range egg whites
Pinch of salt
75 g castor sugar
Flavor extract (optional)
Food coloring (optional)
Filling Ingredients:
150 g Stork Bake, softened
75 g icing sugar
Nuts (optional)

Preheat the oven to 160°C. ‘Whizz’ the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. At this point you can stir in flavor extract, such as peppermint or lemon, and corresponding coloring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.
Fold half the almond and icing sugar mixture into the meringue and mix well.
Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula.
Spoon into a piping bag fitted with a 1cm plain nozzle.
Line two baking trays with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10 – 15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
Meanwhile, make the fillings. In a bowl, beat the Stork Bake until light and fluffy, then beat in the icing sugar. You can now add flavoring or nuts, and color. Use to sandwich pairs of macaroons together.

Photo and recipe posted by Sa-eeda Daniels‎

NOTE

If I can give any advice, it will be this, whip the egg whites well. Make sure the peaks are stiff.
I sift the icing sugar and ground almonds at least twice and discard the bits that stay in the sieve – helps give a smooth top to your macarons.
When mixing, get as much air out of the egg whites as possible, and when you lift your spatula, it must flow like ribbons, not too fast, not too slow. If it doesn’t flow nicely, it’s under mixed and you might not get good feet.
If it’s over mixed, it runs too fast and the tops can crack or they all “melt” into each other when baking.
I know all this from reading a lot, watching lots of videos and then of course, it has all happened to me tongue emoticon
For colour, a lovely baker once told me to always make it darker than the colour you want, as it fades while baking.
And very important to let them rest after piping, at least 30 minutes. You should be able to lightly touch them without it being sticky.
Another sign is the little “nipple” that forms on top will smooth out on its own if the mixture is right.
I hope all these tips help. And good luck guys!!

Posted by Sa-eeda Daniels

MARIANNE SE LEKKER SNOEK
600 g cured snoek
Maak ‘n sous van:
3 eetlepels appelkooskonfyt(ek het tuisgemaak gebruik)
1 eetlepel crushed garlic
2 eetlepels suurlemoensap
½ teelepel sout
½ teelepel fish spice van Robertsons
2 eetlepels mayonnaise
1 teelepel engelse mosterdpoeier
3 eetlepels gesmelte botter
½ teelepels growwe suurlemoenpeper
½ koppie prosessed kaasMeng die sous goed en giet oor vis en laat marineer vir so 3 – 4 ure. Mikrogolf dan in die sous teen 70 persent krag vir 10 minute.
Skud bak so bietjie. Mikrogolf weer vir 5 min teen 70 persent krag.
Strooi die gerasperde kaas oor en mikrogolf weer teen 70 persent krag vir 5 min.
Ek het ‘n 2000 watt mikro. So pas aan volgens die grootte van jou mikrogolf.

BRON/FOTO: Jacques Marianne Van Niekerk

SPICY CHICKEN LIVER SMOORTJIE
Chicken livers lightly rinsed and strained .
2 large onions peeled in cut into thin slices
3-4 whole chilies
3 garlic cloves peeled and grated
3 tablespoons of cooking oil
1 teaspoon of salt
1 teaspoon of turmeric
1 tablespoon of roasted masala
1 tablespoon of paprika
Some chopped coriander
½ a teaspoon of sugar

Heat the oil and add your onions and chilies, fry till light brown, add the rest of the ingredients and stir fry for 6-8 minutes on medium heat . Switch off the heat, add a half a cup of water and stir, put lid on your pan or pot and allow to simmer for a few minutes . Serve hot with crusty bread.
Take it to another level and add half a cup of coconut cream or milk and a squeeze of fresh lemon juice and chopped coriander .

SOURCE/PHOTO: Fatima Sydow’s

YUMMY CHELSEA BUNS
To make the dough:
½ cup of tepid water
½ cup milk – make sure you warm this to between 21 and 28ºC
1 medium sized egg, beaten
75g butter, melt then left to cool
3 tablespoons caster sugar
½ teaspoon salt
3½ cups of white bread flour
2 teaspoons yeast

To finish off:
50 g butter, melt then left to cool
100 g raisins
50 mixed peel
4 tablespoons caster sugar
Saucer of milk for brushing

Firstly place all the dough ingredients into the baking tin and select the bread makers ‘Dough’ setting.
Once the machine has finished and the dough mixture is ready, take it out of the baking tin and place it onto a floured surface and begin kneading it.
Then roll out the dough, using a rolling pin, into an oblong shape measuring roughly 35.5 x 23cm.
Brush the melted butter over the dough making sure to leave a small area around the edge un-buttered.
Sprinkle the raisins and mixed peel over the buttered dough plus 3 tablespoons of the caster sugar.
Now, taking hold of one of the longer edges, roll it over to form a sausage with all the ingredients rolled into the middle. Seal the joint by pinching along its length.
Then cut the dough into sixteen equal slices, using a knife, and place them cut side up on a baking tray that you have already smeared with butter. Make sure the baking tray is big enough to fit all the slices onto.
Using a piece of oiled cling film, cover the slices and leave in a warm place for the dough to prove.
Now heat your oven to 220ºC or gas mark 7. Remove the cling film, when the dough has virtually doubled in size, and brush the top of each bun with milk and sprinkle them with the remaining caster sugar.
Place the buns in the oven and leave them for about 15 – 20 minutes.
When they are nicely golden, remove them from the oven and place them on a wire rack to cool before serving.

Now for the really important bit. Sit back with a nice cup of tea, bite into a lovely fresh Chelsea Bun and enjoy.

SOURCE: Marlene Roux
PHOTO: Eddie Rocher

JENS CREAMY MUSHROOM SAUCE

INGREDIENTS
1 punnet button mushrooms
1 medium onion
1 pot fresh cream (+ – 300ml)
2 tablespoons Corn Flour (mixed in a little cold water)
Aromat
Black Pepper

METHOD
Chop and fry onion until translucent. Slice up mushrooms and add to onions. Should take a minute or three until mushrooms are cooked. Pour cream in. Add Aromat and black pepper. (personal taste differs on amount to add) Lastly add corn flour mix and let simmer for couple minutes. ( add more corn flour if you prefer a thicker sauce )

Its just as fabulous over steak or chicken breasts too

SOURCE/PHOTO: Jen Jordaan Sues

STOVE TOP PIZZA IN 20 MIN

INGREDIENTS
1/2 cup self raising flour
1/2 cup plain flour
5ml yeast
5 ml honey
Pinch of salt
160 ml Luke warm water
Plus your favorite pizza toppings

METHOD
Mix above ingredients spread with tomato paste, add topping and herbs and cheese.
Cook on medium heat for 15 minutes

NOTE:
I did it in a pot 🙊but you can make it in pan because I wasn’t sure about the thickness of pizza base

SOURCE: internet
PHOTO: Gail Lynn Daniels Joshi

HAKE AND BROCCOLI IN CREAMY SAUCE

INGREDIENTS
Hake
Paprika
Half thinly sliced onio
Green pepper
Couple of pepperdews
Butter
Steamed broccoli

SAUCE
1pkt mushroom soup
2 cups milk
Half cup of water
2tbls mayo
1tsp crushed ginger
1tbls fresh lemon juice
Half cup mozzarella

METHOD
Grill fish sprinkled with paprika,onion, greenpepper, pepperdews and butter for 10 min.
Combine all the sauce ingredients and cook until it starts to thicken.
Add fresh, steamed broccoli to the fish, cover with sauce and bake in oven for 10-15min.

SOURCE/PHOTO: Annie Williams