MAKLIKE BROOD
2,5 kg Koekmeel
1 kg Nuttywheat
1 pakkie yeast
1 eetlepel suiker
1 eetlepel olie
1 teelepel sout
dan genoeg sterk lou water

Meng koekmeel, Nuttywheat, yeast, suiker, olie en sout, voeg dan by genoeg sterk lou water tot lekker klam elastiese deeg geknie …. laat rys tot verdubbel in grootte …. maak panne vol , laat rys tot panne mooi vol….bak vir 1 uur teen 180ºC of tot tot hol as jy daarop klop.

BRON: Elrika Lesch

LOW CARB MUSHROOM AND BILTONG CASSEROLE
1 cauliflower
1 punnet mushroom chopped
1 bunch spring onion chopped
1 teaspoon garlic
salt and pepper to taste
1 tub cream cheese (230 g)
250 ml cream
1 cup Mozzarella cheese
handful of biltong slices
nutmeg
Mix everything together and add a handful of biltong. Top with cheese and nutmeg to taste. Bake at 180 ºC for 25 min.

Recipe and photo: Hanneli Kruger

BAKED BEAN SALSA

BESTANDELE
400g (1 blikkie) Baked beans
1 ui fyn gekap
1 greenpepper in kleinerige blokkies….as dit groot is gebruik halwe
4 eetlepels chutney
100ml Asyn
100g Suiker

METODE
Meng alles lekker saam en bedien

BRON: Amelia Sias

BLOU WILDEBEES SKENKELS

BESTANDDELE
Uie
Bacon
Vars knoffel
Gemengde speserye
Suurlemoen peper
Corriander
Worcester sous
Garlic and Herb stock
Beef stock
Blou Wildebees skenkels

METODE
Braai uie, bacon en knoffel. Gooi die skenkels, corriander, gemengde speserye, suurlemoen peper, Worcester sous, Garlic and Herb stock, Beef stock (opgelos in 500ml water) by en braai to lekker bruin.
Bedek met water and kook tot sag. Dit kan gevries word vir tot 6 maande en gebruik word vir pasteie.
SOURCE/PHOTO: Suneria Brown

BULLY BEEF CHILLI KAASWORS SPINASIE EN -KAASTERT
Blikkie bullybeef
Pakkie cheese chillie worsies
Pak spinasie
250g kaas in blokkies gesny
3 snye brood
1 houertjie room
1 ui en 1 Blikkie Tamatie (of selfs ‘n blikkie tamatie en uie smoor)
1 eetl vars knoffel
3 eetls Chutney
3 eetls Mosterd
Sout en peper
6 gekookte eiers
en 4 eiers geklits

Sny alles in blokkies.
Braai die uie en knoffel tot sag en sit die worsies en boeliebeef by. Sny tamaties op en sit by. Gooi so bietjie mosterd sous en chutney by.
Haal van stoof af. Sny gekookte eiers en gooi by mengsel
Klits die 4 eiers en gooi by
Sny brood in blokkies en gooi room oor dat dit intrek. Gooi dan by mengsel.
Sny spinasie op en gooi by
Sny kaas in blokkies en gooi by
Meng alles lekker deur en bak vir 40min teen 180°c
Laat afkoel

BRON/FOTO: Marian van Deventer

CONVERSION TABLES

CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)
1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

CUP to FLUID OUNCES (cup to fl. oz)
1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

OUNCES to GRAMS
1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

POUNDS to GRAMS
1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

FAHRENHEIT to CELCIUS (F to C)
500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107

FLOUR
1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams
* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

BUTTER (CUP to STICKS to OUNCES to GRAMS)
1 cup butter = 2 sticks = 8 ounces = 230 grams

GRANULATED SUGAR
1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

BROWN SUGAR
1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

COCOA
1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.

CORNSTARCH
1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.

POWDERED SUGAR
1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams
* Weights may change according to method used. Above are according to ‘spoon and level’ method.

BAKING POWDER
2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram

BAKING SODA and TABLE SALT
2 teaspoons baking soda (or salt)= 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams

YOGURT
1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon yogurt = 15 grams

MILK
1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams

HEAVY CREAM
1 cup heavy cream = 235 grams
3/4 cup heavy cream = 175 grams
2/3 cup heavy cream = 155 grams
1/2 cup heavy cream = 115 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams

ALMOND/HAZELNUT/PISTACHIO – SLICED
1 cup almond (sliced) = 100 grams
3/4 cup almond (sliced) = 75 grams
2/3 cup almond (sliced) = 65 grams
1/2 cup almond (sliced) = 50 grams
1/3 cup almond (sliced) = 35 grams
1/4 cup almond (sliced) = 25 grams
1 tablespoon almond (sliced) = 6 grams

ALMOND/HAZELNUT/PISTACHIO – MEAL/FLOUR
1 cup almond (meal/flour) = 150 grams
3/4 cup almond (meal/flour) = 115 grams
2/3 cup almond (meal/flour) = 100 grams
1/2 cup almond (meal/flour) = 75 grams
1/3 cup almond (meal/flour) = 50 grams
1/4 cup almond (meal/flour) = 40 grams
1 tablespoon almond (meal/flour) = 10 grams

EGG
1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)
100 grams fresh yeast = 40-50 grams active dry yeast = 33 grams instant yeast

SOURCE/PHOTO: cafefernando

THAI GREEN CURRY IN SLOW COOKER
This recipe is made in a Tagine but can also be made in any slow cooker.
Garlic
Chilly
Butter
Chicken fillets cubed
Green curry paste
Lemon grass
Lime leaves
Coconut milk
Fish oil/fish sauce
Eggplant (optional)
Cherry tomatoes (optional)
Mix veggies
Take garlic and chilly to taste and stir fry with butter until brown.
I then add the chicken with a little bit of veg oil/ olive oil and brown.
I take the green curry paste, lemon grass, lime leaves if you have and mix with coconut milk which you can heat or microwave to just boil.
Real thai people would add 2 table spoons of fish oil /fish sauce and Some eggplant or cherry tomatoes.
I don’t like that so i leave it out.
Add it all together with the chicken in the Tagine which i put at a low heat of say 2 where the highest on my stove is 6.
I add the mixed veg and cover the lid.
I would turn everything in the pot over every half hour once so that the flavor mixes. Leave that all simmers through.
On my tagine at least two hours or so.
On the side normally heat rice or noodles and serve the mix in a bowl with noodles. jasmine rice works best as it takes flavor well.

SOURCE/PHOTO: Hennie Jansen Van Rensburg

HOMEMADE HONEYCOMB

INGREDIENTS
1 1/2 cups (335g) white sugar
1/2 cup (125ml) honey
1/3 cup (80ml) water
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
200g dark chocolate, chopped
METHOD

Grease and line an oven tray with baking paper.

Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove from heat and set aside for bubbles to subside.

Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.

Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until chocolate melts and is smooth. Transfer to a small plastic bag. Use scissors to snip off a corner of the bag.

Turn the honeycomb onto a clean surface. Break into large pieces. Drizzle chocolate over honeycomb pieces and put aside to set. Store in an airtight container.

PHOTO: Ronnie van den Heever

MARIE SE BURGER-PASTEIE
Puff pastry
Eiers
Burger patties
Wellingtons steakhouse sous

Roll die Puff pastry uit en sny sirkels uit. Maak patties half gaar met Wellingtons Steakhouse sous, laat koud word. Bak eier net tot sag en laat koud word (anders bak dit te droog.) Plaas die patties op die deeg met n eier bo-op, sout en peper. Maak toe met nog n velletjie deeg bo oor. Bak vir 25 minute by 200 C.

SOURCE/PHOTO: Marie Dumas Jennings

TUISGEMAAKTE KONDENSMELK RESEP
My ma het dit met vars volroommelk gekook, so ek weet nie hoe sal gepasteuriseerde volroommelk werk nie.

4 lb suiker
4 liter melk
knypie sout
baie klein knypie koeksodaRoer suiker by melk tot opgelos op plaat. Roer terwyl suiker oplos. Suiker moet heeltemal opgelos wees. Kook vir n paar minute vinnig, draai plaat stadiger. Moenie nou roer nie. Kook tot dik soos kondensmelk. Bottel warm.

BRON: Tharina Marais