GLÜHWEIN CECILIA
(ek gebruik net 750 ml rooiwyn en 750 ml OBS en so aan)
3 liter rooiwyn
3 liter Old Brown Sherry
3 lemoene, gehalveer
10 naeltjies
3 kaneelstokke
2 teelepels neutmuskaat
1 teelepel gemmer
1 liter water
2 koppies bruinsuiker
Steek die naeltjies in die lemoene.
Gooi alles in ‘n groot kastrol.
Kook saam vir 5 minute en hou warm.

BRON: Cecilia Smit

MONJA SE GLÜHWEIN
2 liter Tassies
2 tots rum
4 ster anys
4 naeltjies
2 kaneel stokkies
gedroogte lemoenskil stukkie
4 skywe suurlemoen
½ koppie bruin suiker
Maak warm maar moet nie kook nie. Enjoy!!

BRON: Monja Vermaak

HOLLANDSE ZUURKOOL STAMPOT

BESTANDELE
8 aardappels geskil en deur die helfte gesny
1 pot 700gram sauerkraut (zuurkool)
1 rookworst
250 gram spek blokkies
botter
bietjie melk
sout en peper

METODE
Sit in ‘n vergiet die zuurkool en spoel af met koue water. Laat uitdrup.
Skil jou aardappels en sny deur die helft en kook vir 10 minute met sout in water. Sit dan bo op jou zuurkool en laat vir 20 minite kook tot die aardappels gaar is.
In die tussen tyd sit jy 2 eetlepels botter in ‘n pan en braai die spekkies. Haal uit die spekkies maar hou die juice in die pan en sit bietjie water by en laat staan.
Giet die water van die aardappels en zuurkool af en mash dit alles saam met 3 eetlepels botter, klein bietjie melk en sout en peper na smaak.
Sit op lae hitte en laat net so vir 10 minute deur warm.
Sit die rookwors in kookwater op ‘n medium hitte vir so 10 minute maar moenie dat hy kook nie want dan bars hy uit sy vel haha!
Roer die spekkies deur die zuurkool stampot en bedien saam met die wors in plakkies gesny en die juice. Eet smakelijk!

Hollandse zuurkool stampot

SOURCE/PHOTO: Claudia Bellink

SPAGHETTI BOLOGNAISE ALA LELANE
Bolognaise sous
500 g pakkie maalvleis
1 pakkie spek, opgesny
2-3 gekapte tamaties
Ina Paarman’s sundried tamatie sous
sout en peper
rooiwyn
1 eetlepel elk van die volgende:
gekapte knoffel
blatjang
tamatiesous
Worcestersous
suurlemoensap
bruinsuiker
1 teelepel elk:  gerasperde suurlemoenskil, origanuim, basil

Braai ui tot sag, voeg spek by en braai tot krispy, voeg maalvleis by en maak fyn met lepel terwyl jy dit verbruin. Voeg sout/ peper, blatjang, garlic, tamatiesous, Worcestersous, bruinsuiker & en suurlemoen zest en sap by. Braai goed deur.
Voeg tamatie by saam met basil, origanuim, rooi wyn na smaak, en sundried tamatie sous.
Prut stadig tot tamatie gaar en sag is.
Kook spaghetti soos op die verpakking.

Knoffel witwyn sous;
Basiese witsous maar vervang 1/3de van die melk met wit wyn.
Voeg knoffel, aromat en kruie by.
Meng met gaar pasta.
Top met bollgnaise sous, parmesan en gerasperde kaas.
Bedien saam met ‘n Franse boordjie en groen slaai.

BRON/FOTO: Lelane Van Der Walt

SJOKOLADE FUDGE VIERKANTE
250 g botter of margarien
500 g versiersuiker
100 ml kakao
2 eiers
2 pakkies Mariebeskuitjies
Mikrogolf botter vir 90 sekondes tot gesmelt. Sif versiersuiker en kakao by gesmelte botter. Klits eiers en voeg by mengsel. Mikrogolf vir 2 minute. Breek Mariebeskuitjies in kleiner stukkies en meng met kakaomengsel. Skep dit in ‘n vierkantige koekpan, laat afkoel en sny in vierkante.

Resep en foto: Geraldine Chantel Combrink

MUSSEL SALAD
1 tomato
1 spring onion
piece of parsley
1 chili
salt and pepper

Chop up everything and mix with a tin of mussels.
Enjoy before hubby come home from work, hehe!

Recipe and photo: Shan T Russ

SOOO-SMAAK DAAI BEES SKOF
+/- 1 kg heel bees skof
1 eetlepel sout
1 teelepel swart peper
2 eetlepels Balsamiese asyn
(Niks Blatjang, marinade, karringmelk, rooiwyn, Vim, Jimmys sous, tamatiesous, of enige ander speserye nie)Kook vir 1 en half uur in die Drukpot, Haal uit en gooi die olie af,
Plaas in n oondbak saam met die sous, en Grill tot dit lekke bruin is..
Geniet saam met n rys, en groenterigheid,,en Vleisland Mostert
Dan SMAAK die VLEIS mos lekker…

BRON/FOTO: Stefaans Blaauw

TUISGEMAAKTE KONDENSMELK EN KARAMEL
460 g suiker
280 g vol room melk poeier (nie instant nie)
260 g gekookte warm water

Plaas in ‘n blender en meng tot op gelos is. Gebruik dadelik, of plaas in yskas tot koud. Wanneer dit koud is sal dit lyk soos ‘n room lagie bo. Meng stadig deur. Plaas in klein mason jars en plaas in yskas, of sit in slow cooker en kook op low vir agt ure vir dik karamel kondensmelk.

BRON EN FOTO: Tracy Minny (Lacy Grey (Lid)

Het my R50 gekos en ek het 7 liter uitgekry deur die resep 6 x aantemaak
No condense milk was used in the making of this product. Lol
Het hom net langer gekook omdat dit so baie was.
Dink ek moes dit nog langer of miskien eers gekook het en dan in slowcooker.
Gewerk soos ‘n droom. Ek het cremora gebruik.
Whoop whoop.
Foto en nota:  Marge Canning

DI BO’S OREO BALLS
350 g Oreo
1 packet of chocolate Philadelphia cream cheese
Blitz your biscuits until fine crumble.
Add ur cream cheese and blend again to form like a dough.
Roll into balls and refrigerate for 1hr
Melt some chocolate and dip them in chocolate then add sprinkles and refrigerate for min 3hrs or until the chocolate is hard

SOURCE/PHOTO: Di Bo

EMPADAO DE FRANGO BRAZILIAN STYLE CHICKEN POT PIE
For dough:
3 sticks of butter at room temperature
3 ½ cups all-purpose flour, plus 1/2 to 1 cup for top
2 egg yolks
1 teaspoon baking powder
½ teaspoon salt
For filling:
1 ½ pound bone-in chicken breast
1 pound bone-in chicken thighs
5 to 6 cups of water
1 large garlic clove, roughly chopped
2 bay leaves
Salt
2 tablespoons canola oil
1 medium onion, finely chopped
3 rosemary sprigs, chopped
3 tablespoons corn starch
4 tablespoons tomato paste
Freshly ground black pepper
1 cup frozen sweet corn (optional)*
1 cup frozen sweet peas (optional)*
1 cup black olives, chopped (optional)*
1 cup hearts- of-palm (optional)*
1 cup scallions, chopped
Dough
Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes.
Cover the bottom and sides of a 10-inch cheesecake pan. Start pressing the dough on the bottom slowly moving it up and to the sides. Press the dough until really thin, about 1/8-inch thick. Remove the excess and save it. Make tiny holes all over the surface with the help of a fork (see picture.)
Pre-heat oven to 375 ºF.
Add ½ to up to 1 cup of all-purpose flour to the remaining dough and crumble it. Slowly add the flour, so you get the crumbles to get the texture you prefer (the more flour you add the less moist the top will become, so it is up to your personal preference).
Place chicken filling in the pan, leaving about 3/4-inch room on top. Cover it with the dough crumbles and bake for about 40 minutes, until the top is golden brown. Remove from oven and let it cool down for 10 minutes before serving. Serve it warm or at room temperature.
For convection oven bake at 350 degrees F for about 20 minutes, or until the top is golden brown.
Filling:
Add chicken breast and chicken thighs to a large pan; cover with the water and add the garlic, and bay leaves. Season with salt and bring to a boil. Reduce heat to medium and cook partially covered until the chicken is cooked through, about 1 hour.
Remove chicken from pan and let it cool down completely. Strain the broth and save it; you should have about 4 cups of broth left.
Discard any skin and bones from chicken; shred into small pieces. Do not use a food processor.
In a large sauce pan, heat the canola oil. Add the onion and cook until translucent, 3 minutes. Add the rosemary and chicken and cook for about 4 minutes, stirring occasionally.
Add 3 cups of the reserved broth to the pan. Dissolve the corn starch in the remaining cup of broth. Reduce heat to medium and slowly add the corn starch to the pan, constantly stirring. Add the tomato paste and cook for about 3 more minutes, stirring.
Season with black pepper. Turn off the heat and fold in the frozen corn, peas, olives, and hearts-of-palm. Finish with scallions and add more salt if necessary.

Recipe and photo: Cynthia Presser