BOELIE NAGEREG
500 ml melk
2 eiers
2 ml suurlemoengeursel
50 g suiker
30 g koekmeel
10 ml bakpoeier
1 ml sout
50 g botter

Verhit oond tot 180°C.
Klits melk, eiers en geursel tot gemeng.
Gooi in oondvaste bak met volume van 1 liter.
Meng suiker, koekmeel, bakpoeier, sout en botter goed saam tot ‘n deeg – voeg bietjie van die melkmengsel by as dit te styf lyk.
Skep al die deeg in die middel van die melkmengsel in ‘n hopie.
Sodra die poeding begin bak, versprei die deeg soos ‘n kors bo-op.
Bak die poeding ongeveer 45 minute tot mooi bruin.
Resep geplaas deur Lisinda Blaauw
Foto: Charlotte de Kock

CAPE BOBOTIE

INGREDIENTS
1 tbs cooking oil
350g mince
1 onion chopped
1 garlic clove crushed
2 tbs curry powder&Korma paste
1 large carrot grated & 1 granny smit Apple
1 tbs chutney(I always use Mrs Balls)
1 tbs vinegar
hand full of raisins
375 ml milk
2 eggs
2 slices of bread
1 bay leaf.

METHOD
Heat oil in large pan add mince to brown,add chopped onion garlic,curry powder &korma paste,add grated carrot,Apple,chutney,vinegar and raisins,add little water to simmer for few minutes or until carrot soft and rains swelled and season with black pepper and salt,pour 125 ml milk over bread let it soaked,mix remaining milk&eggs together,mash bread into mince mixture,spoon the mince mixture into an ovenproof dish and spreading evenly,pour egg custard over mince mixture and place bay leaf in centre.Bake at 160 degrees C or until egg custard has set.Enjoy!

SOURCE: Internet
PHOTO: Marian Vollenhoven

EASY CREAMY BACON AND MUSHROOM POTATOES

INGREDIENTS
( Serves 6 to 8 people)
1 small packet of baby potato
2 packets of bacon or any meat you want
1 onion
Lots of garlic
Mushrooms
You can also add green or red pepper
1 packet of cream of mushroom soup mixed with about 500ml milk – you can use 500ml cream (much nicer) if it’s to thick just add more milk

METHOD
Boil the potato till soft
Fry the other ingredients and add the soup mix till thick – you can then add grated cheddar and a little feta cheese gives it a nice flavor…
Then mix in with the potato, salt and pepper to taste with a pinch of mixed herbs, serve and enjoy

SOURCE/PHOTO: Hanlie Burger

PIESANGKONFYT
1 kg piesangs (ryp maar geen swart kolle)
1 kg suiker
1 koppie suurlemoensap
Termometer vir konfyt en suiker

Sny piesangs in skywe. Verhit stadig op stoof met suiker en suurlemoensap. Sodra alles gesmelt het, kook vinnig en roer kort kort. Dit kook taamlik fyn maar dis reg so.
Sodra dit 220º bereik, skakel stoof af en bottel dadelik in gesteriliseerde bottels.
Hierdie resep het ek self uitgedink en dis seker die maklikste deliciousness wat ek ooit probeer het.
Heerlik by Kerrie of op skons

BRON/FOTO: Susan Snyman La Grange‎

CANTONESE ROAST DUCK

INGREDIENTS
1 duck, 5 pounds weight, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger

Glaze:
1 tablespoon light corn syrup
2 tablespoons water
1 tablespoon soy sauce

METHOD
Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve the Cantonese roast duck.

SOURCE/PHOTO : Cris

DRY RUB FOR CHICKEN OR TURKEY
YIELD  3/4 cup (approx)
1⁄4 cup brown sugar, packed
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
1⁄2 teaspoon cayenne pepper (can use more)
1 tablespoon garlic powder
3 teaspoons mustard powder
2 teaspoons salt
2 teaspoons black pepper

Mix all spice ingredients together.
Rub onto chicken (use as much of the rub as desired, use lots or use a little.
Cover the chicken then place in the refrigerator for 6-24 hours.
Grill as desired.
PHOTO: Rita

HEERLIKE PASTA SLAAI
Ek maak dit met watter pasta ook al in my kas is.
Kom al jare via my suster Phyllis Snyman Olivier deur ons familie weet glad nie wie die outeur is nie.
1 x pak klein skulpies gekook en afgespoel, wanneer koud voeg die volgende by:
½ koppie fyngesnyde uie
1 koppie ontpulpte tamatie
½ koppie greenpepper
baie knoffel
dit allles baie fyn gesny
Voeg by Fondor of aromat (baie), swartpeper en meng 2 suikerlepels suiker met half koppie asyn en driekwart koppie olie. Meng alles saam en voeg by baie pietersielie fyn gekap Meng goed en maak toe en sit in yskas. Slaai is lekkerder as jy dit lank voor die tyd maak

BRON/FOTO: Susan Snyman La Grange

RINIE SE BEETBLATJANG
2 koppies bruin asyn
3 koppies suiker
6 koppies gaar beet blokkies
2 groot uie gekap
1 eetlepels kerrie
1 teelepel sout
3 eetlepels maizena
Speserye:
2 ml naeltjies
2 ml kaneel
2 ml gemmer
2 ml swart peper

Meng die asyn , suiker sit op lae hitte en roer tot suiker gesmelt is en bring tot kookpunt.
Voeg dan speserye, beet en uie by en prut vir 10 min voeg dan kerrie en sout by en kook vir 5 min.
Meng maizena met klein bietjie water en voeg by.
Kook totdat dit dik word en bottel warm in gesteriliseerde potte.
Resep en foto: Rinie Louw

INDIESE RYS EN MAALVLEIS
500 g maalvleis
2 rooi uie gekap
2 knoffelhuisies, gekap
2 rissies, ontpit en gekap
sout en peper
¼ teelepel elk van garam masala, fyn komyn, fyn koljander en kerriepoeier
2 koppies gaar rys
500 g gevriesde ertjies

Braai uie in olie tot sag, voeg knoffel, rissies, sout, peper en speserye by. Voeg maalvleis by en braai tot gaar. Voeg dan gaar rys en ertjies by. Roer goed deur. Draai hitte af tot laagste en laat vir 5 min stowe tot ertjies warm is. Bedien met mengelslaai.
Foto en resep: Susan Snyman La Grange

GRILLED DUCK WITH BACON

INGREDIENTS
2 duck breasts
1 cup vinaigrette of Italian salad dressing
Salt and pepper
6 strips bacon
1 tomato, thinly sliced
1 onion, thinly sliced

METHOD
Completely skin the meat and remove all the fat. Place in a bowl and combine with the dressing. Marinate in refrigerator for at least 30 minutes.
Remove the meat from the marinade. Season with salt and pepper to taste, and cover with the bacon strips. Secure these with wooden picks.
Place the duck breasts on a foil-lined baking sheet, and top each duck breast with tomato and onion slices.
Grill until mostly cooked through, about 30 minutes. Remove from the baking sheet and place directly on the grill.
Grill until cooked through, about 10 minutes longer.