PAP BALLE MET SIMBA CHIPS

BETANDELE
Pap
Pak creamy chedder simba chips fyn gedruk
1 eier
Bietjie kaas
bietjie aromat
Kellogs krummels gerol en olie toe.

METODE
Meng alles saam, maak balletjies en roll in kellogs krummels. Braai in olie.

BRON/FOTO: Natascha Du Toit‎

CINNAMON RICE PUDDING
INGREDIENTS
1 liter milk
375 ml rice (raw)
12,5 ml cinnamon (not less)
90 ml sugar
75 ml butter
3 large eggs separated

METHOD
Bring the milk to a boil in a large pot on a medium to high heat. As soon as the milk boils toss in the rice and give it a good stir, reduce the heat to medium and cook the rice for about 30 minutes until the milk has been absorbed then remove from the heat. (Be careful not to burn the rice)
Add the cinnamon, sugar and 65 ml of the butter to the hot rice off the heat and stir it in until the butter has completely melted and the cinnamon and sugar evenly distributed and leave it to cool to room temperature.
Now put your oven on to 180 Celsius while you finish the recipe.
Add the egg yolks and stir into the cooled rice, set aside. In a separate bowl beat the egg whites to stiff peaks and then fold gently into the rice mixture. It is fine to have white streaks through your mixture.
Now take the last bit of butter and grease a 23 cm round mould well.
Spoon in your mixture and smooth over the top. You can give it a press and even a tap on the counter to make sure that there is no air in the mixture.
Bake it for about an hour until the top is nicely browned and the rice is set.
Cool off for a few minutes after removing from the oven and then turn it out. You may need to slide a knife around the top edge.
Serve while still warm with some whipped cream or sliced fresh fruit or both.
SOURCE/PHOTO: “Cookbook”

AWARD WINNING CHICKEN THIGHS
For Brine:
1 cup water
1 cup apple juice
1 can of Sprite
½ cup Kosher/Sea salt
1 teaspoon pepper

For Chicken:
A package of bone-in, skin-on chicken thighs
basic chicken rub
your favorite BBQ Sauce

Brine:
Brine your chicken in ingredients listed above for at least 30 minutes or up to several hours.
Rinse with cool water and place on tray, skin side down. Dust the underside with your chicken rub.
Let sit like that while you go get your smoker/grill ready for indirect cooking.
Take your chicken thighs and roll them so the skin is wrapped completely around, and as little of the meat is exposed as possible.
Use a toothpick to hold in place. Sprinkle more rub all over.
Place the thighs as far away from your heat source as possible. At 225, they will smoke for 2 hours.
While they are smoking, get a small pot and warm up your favorite bbq sauce.
If it’s thick sauce you will want to thin it out with Coke.
After 2 hours of smoke, bring your pot of thinned hot bbq sauce outside and a trusty pair of tongs that will NOT pierce the meat.
Dunk the thighs in the pot of sauce and put back on the grill. If you want, sprinkle the thighs with some brown sugar.
After about 10 – 15 minutes the sauce should be caramelized and your thighs are ready.
Let them rest for just a couple of minutes and dig in.

SOURCE: KEVIN H
Photo: Lisinda Blaauw

BLESBOK BOUD MET YOGHURT
1 blesbok boud
1 kg plain yoghurt
250 gm bacon bits
500 g streaky bacon
1 groot ui
Applekoos konfyt

Laat Blesbok boud oornag in yoghurt lè.
Volgende oggend gestop erg met bacon en smeer met appelkoos jam.
Draai toe in bacon strips, pak uie ringe en en draai toe in foil.
Bak vir 4 ure in die oond op 180ºC.
BRON: Leon Meecham

TUNA POFFERTJIES
2 blikkies tuna chunks ~ gedreineer
halwe ui,baie fyn gekap
2 knoffeltoontjies,gekneus en gekap
2 jumbo of 3 groot eiers
1 tl opgehoopte bakpoeier
koppie koekmeelblom
bietjie melk
mespunt rooi peper
mespunt droe pietersielie
sout na smaak
olie om in te braai
paprika vir sprinkel,na gebak

Vlok die tuna in lekker groot mengbak,voeg die res van die bestandele by, meng goed
Gooi net genoeg melk by, om lekker stywe deeg te vorm
Maak olie lekker warm, en gly versigtig opgehoopte eetlepels mengsel in..
Diepbraai tot goudbruin.
Dreineer poffertjies op servet en sprinkel terwyl warm met paprika.

Foto: Lisinda Blaauw

HOENDERPASTEI MET SKILFERKORS
1 hele hoender
2 knoffelhuisies
1 teelepel sout
1 pakkie chicken al a king dry cooking sauce
2 teelepels chicken and onion with rosemary. (Knorr) stew mix
1 blikkie gemengde groente
1 rol skilferkorsdeeg
Kook hoender saam met knoffelhuisies en sout tot sag.
Versnipper hoender en meng saam met souse en gemengde groente. Plaas in die voorbereide oond bak.
Druk deeg uit en plaas in bak bo-op vulsel.
Bak vir 30 min, hang af van oonde. In 160ºC oond of tot mooi gekleur en gaar.

Nota:  Wat ek gedoen het, is ek het eers my chicken al a king in gemeng en toe sprinkel ek die ander sousie oor sodat dit nie klonte maak nie en as jy wil kan jy so halwe koppie melk byvoeg inplaas van water dan maak dit die sousie romerig.

Resep en foto: Margaret Coetzee

BRANDEWYN TERT
500 ml koekmeel
250 ml strooisuiker
10 ml bakpoeier
Knip sout
90 ml botter
250 ml melk
2 eiers

Stroop
125 ml heuning
90 ml Brandewyn
75 ml botter

Stel oond 180ºC
Sif meel, suiker, bakpoeier en sout saam.
Verhit botter en melk tot botter begin smelt.
Klits eiers en voeg by melkmengsel.
Roer melkmengsel by droe bestanddele.
Skep in gesmeerde tertbak en bak 25 tot 30 min.
Stroop
Smelt heuning, brandewyn en botter saam en giet warm oor tert as hy uit oond uit kom.
Sit tert warm of koud saam geklitste room voor.
Resep en foto:  Marinda van Tonder

SOUTTERT
2 koppies melk
4 snye brood
1 koppie kaas
1 koppie gesnyde worsies
1 koppie ham gekap of blikkie boelie beef fyngedryk
1 ui gerasper
½ teelepel sout
Knippie mosterdpoeier
knippie rooipeper
100 ml koekmeel
2 eiers
Kook die melk. Sny brood se korsies af en druk fyn in die melk. Skep in ‘n mengbak en voeg die kaas, gesnyde worsies, ham gekap of blikkie boelie beef fyngedryk, ui gerasper sout, mosterd poeier, rooipeper, koekmeel, eiers (tot skuim geklits) bymekaar en meng goed. Skep in’n gesmeerde tertbak en bak tot styf en gaar so 30 min. By 180ºC.

Resep en foto: Marinda van Tonder

LEKKER GROOT MELKTERT
5 1/2 koppie melk
3 eiers
3 1/2 eetlepels botter
1 koppie suiker
3 1/2 eetlepels koekmeel
3 1/2 eetlepels maizena
Knippie sout
1 teelepel Vanilla
1 teelepel bakpoeier
Pakkie tennisbeskuitjies

Pak die koekies in n tertbak.
Kook die melk.
Room di botter en die suiker en gooi een, een eier in. Klits goed. Gooi vanilla in en klits weer. Gooi maizena, meel en sout in en meng goed.
As die melk kook gooi die melk by jou mengsel en meng deur en gooi terug in jou kastrol en bly roer tot mengsel dik is. Haal van stoof af en gooi bakpoeier in en meng deur. Gooi op koekies in tertbak en strooi kaneel oor.

BRON/FOTO: Marinda van Tonder

ROOMKAAS TERT
1 bakkie Roomkaas
1 bakkie Room
1blikkie kondensmelk
1 pakkie tennis beskuitjies
1 pakkie jellie enige soort
20 ml suurlemoensap
Enige vrugte (blikkie) waarvan jy hou

Pak die koekies onder in tertbak
Klop di room en kondensmelk en di suurlemoensap so styf as moontlik.
Klits die roomkaas by. Meng die jellie met 50ml kookwater tot goed opgelos en meng in mengsel in.
Sny jou vrugte kleiner en meng saam in.
Skep mengsel op koekies en rasper bietjie sjok oor

BRON/FOTO: Marinda van Tonder