CHOC CARAMEL CUPCAKES
150 g butter, at room temperature
¾ cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
½ cup cocoa powder
¾ cup buttermilk
3 ½ tablespoons Nestle Top ‘n’ Fill Caramel
453 g Betty Crocker Dark Chocolate Frosting
50 g Rolo chocolatesPreheat oven to 180ºC. Line 14 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
Add the eggs, one at a time, beating well after each addition. Fold in the flour, cocoa powder and buttermilk until smooth.
Spoon two-thirds of the mixture evenly among the prepared pans.
Use a teaspoon to make a small indent in the centre of each cupcake. Spoon 1 teaspoon of the caramel into the centre of each pan. Top with the remaining mixture and smooth the surface.
Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean.
Set aside in the pans for 5 minutes to cool slightly before transferring to a wire rack to cool completely.
Spread the chocolate frosting over the cupcakes. Cut each Rolo chocolate in half. Top each cake with two pieces of Rolo.

SOURCE: Michelle Southan
PHOTO: Photography by Jeremy Simons

BESTE MAALVLEIS SKONSGEREG

Smaak was baie lekker, maar ek sal die skonbolaag halfeer want hy is Baie !!
olie
1 uie gekap
1 teelepel vars knoffel
700 g maalvleis ( ek 500 g gebruik)
2 eetlepel worchestersous
2 ml sout
peper na smaak
1 eetlepel pietersielie
1 koppie bevore gemengde groente
1 pakkie soppoeier
1 ½ koppie kookwater

Braai ui en maalvleis en meng res van die bestanddele by en braai so 5 min. Skep in ‘n voorbereide oondbak.

Skons bolaag:
2 koppies bruismeel
1 teelepel mosterdpoeier
1 ml sout
Peper na smaak
3 eetlepels botter
2 eetlepels pietersielie
1 blik suikermielies
1 eier
Bietjie melk
Sif droë bestanddele en vryf botter in tot krummels. Meng die res by en skep bo op die vleis. Bak 35 min by 200ºC.
Resep getoets en foto: Benhet Nieuwenhuis

3 KITSPOEDINGS NAGEREG
3 pakkies instant poedings van jou keuse
2 pakkies tenniskoekies
Whipped cream of 250 g room
Sjokolade sousMaak die pakkies poeding aan soos op die pakkie.
Skep in ‘n gesmeerde tertbak, elke kleur in ‘n laag met tenniskoekies tussen elke laag.
Laat stol in die yskas vir ‘n rukkie. As jy nie whipped cream het nie kan jy room styf klop en die poeding daarmee bedek wanner die poeding gestol is. Laaste gebruik die sjokolade sous om oor te gietom mee te versier.
Resep en foto: Eben En Natasha Swanepoel

OROS CHICKEN
½ cup Oros juice, concentrated
½ cup chutney, Ms Balls original
½ cup mayonnaise
8 pieces chicken

Mix Oros, chutney and mayonnaise together.
Place chicken in an ovenproof dish.
Throw the mixture over the chicken and place in oven for 1 to 1 ½ hours at 150°C.
Recipe and photo posted by Jo Lubbe
Second photo and note: Adam Cloete
Ek het die resep aangepas deur die hoender eers met sout te geur en half gaar saam met uie in bietjie olie te braai voor ek dit met die sous oor in die oond gebak het. Die blatjang het ek met die helfte verminder en opgevul met soet rissiesous. Ek het aartappels bygesit wat ek ook eers half gaar gestoom het en het ook, 20 minute voor die baktyd klaar was, sampioene bygevoeg. Lekker eet bly maar LEKKER!!!

HEAVY CREAM SUBSTITUTE
YIELD: 1 Cup
3⁄4 cup milk
1⁄3 cup butter
Melt the butter.
Pour it into the milk, and stir.
Use in place of one cup of heavy cream.
Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.
Source: food

APPLE AND CINNAMON CAKE
This baked golden cake filled with warm apple, sour cream and cinnamon is delicious and super simple to make.
340 g packet buttercake mix
1 cup desiccated coconut
125 g butter, melted
400 g can apple pieces
300 g sour cream
1 teaspoon cinnamon sugarPreheat the oven to 180°C. Grease a cake tin. Line base with baking paper, extending the paper 5cm over edge of pan.
Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 minutes, or until sour cream has set.
Cool in pan and then serve.

Tested by Hettie Bezuidenhout

SHANS ROAST VEAL

INGREDIENTS
1,5kg Veal
3 garlic cloves chopped in slices
Fresh thyme and oregano
3 table spoons fruit chutney
3 table spoons balsamic reduction
Robertson steak and chops spice
Half cup of olive oil
1 large onion roughly chopped

METHOD
Cut some slits in the veal, then put chopped up garlic inside the slits on both sides of the meat
Put the meat in a glass dish and add oil,
Sprinkle with spices and fresh herbs
Put in the oven on 120c for 1 hour
After 1 hour remove the meat then add chopped up onions to the dish
Turn the oven up to 250 c for 10 minutes or less until onions is half brown,
Now add fruit chutney and balsamic reduction and stir through
Turn of the oven and add the meat back to the onion dish and place back in the oven after it has cooled down a bit, (in other words only to warm it up a bit) before serving

SOURCE/PHOTO: Shan T Russ

OATS FINGERS

INGREDIENTS
1½ C sifted flour
1 t. baking powder
1 C brown sugar
1½ C old fashioned oats
¾ C “oleo” or cold butter
1 C apricot jam or jam of choice

METHOD
Mix the flour, baking powder, oats and brown sugar together.
Cut in butter until crumbly.
Pat ⅔ of this mixture into a 8 x 13 baking pan
Spread with jam
Top with remaining flour/oat mixture
Bake at 350 for 35 minutes
Cut into bars.

SOURCE/PHOTO: Erika van der Westhuizen

AMANIS NAAN BREAD
Source:  Amani Essop‎
Photo:  Elize de Kock

Dough:
250 g flour
2 teaspoons sugar
½ teaspoon salt
½ teaspoon baking powder
110 – 130 ml milk
2 tablespoons vegetable oil, plus extra for greasing
1 tablespoon butter, melted to serve
Sift the flour, sugar, salt and baking powder into a bowl.
In another bowl mix milk and oil together.
Make a well in the centre of the flour mixture and pour in the liquid mixture.
Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well to make the dough soft and smooth.
Knead well for 8 – 10 min; adding little flour if the dough is to sticky.
Place the dough into an oiled bowl, cover with a damp tea towel and leave in a warm place for 10 – 15 min.
From the dough into five balls.
Preheat oven (grill) to medium and place a heavy baking sheet on the upper shelf of tje grill to heat.
Roll the dough balls out quite thinly; ideally in a teardrop shape or any shape you want to.
Sprinkle over your chosen topping and press into the suface of the dough. Place the naan onto the hot baking sheet and grill for just 1-2min or until lightly browned. Brush with buttrt and serve hot.

Toppings.
Nigella seeds, poppy seeds, chopped garlic amd fresh coriander.

Nota:
Elize de Kock – heerlikste naan brood, beter as restaurant kos. Ek sal net volgende keer die sout in die resep verdubbel.

AMANIS BASIC BUTTER CAKE

INGREDIENTS
2/3 cup butter
3 eggs
2 teaspoon baking powder
1 cup milk
1 1/4 cup sugar
2 cups flour.
1 teaspoon salt
1 teaspoon vanilla

METHOD
Beat butter and sugar till light and fluffy. Beat in eggs one at a time and after each addition beat well.
Sift dry ingredients together and add to butter mixture alternately with the milk flavoured with vanilla. Mix well.
Pour sandwich tins or a large cake pan. Bake in 350° oven for 30 – 45 min till its done.

SOURCE: Amani Essop brother in law
PHOTO: Amani Essop