BENHET SE GEBRAAIDE PAP BALLE

My weergawe van die gebraaide pap balle!

BESTANDELE/METODE
Left over pap (van vanoggend )
Gebraai bacon en ui
Pietersielie en kaas
Chilli aromat spice!
Meng alles en vorm balle rol in meel en laat in yskas vir n ruk! Rol in geklits eier en diep braai!!!
As uit kom uit olie Sprinkel aromat oor!!
Lekker!!!!

BRON/FOTO: Benhet Nieuwenhuis

SKEPSKONS

Meng:
500 ml bruismeel
knippie sout
Klits saam:
1 eier
200 ml melk
100 ml kookolie

Voeg nat by droë bestanddele en meng goed.

Voeg 250 ml kaas in. Ek het sprietuie in tuin het bietjie daarvan bygesnipper. Skep in muffinpan, bak by 180°C tot bruin of strooi paprika oor. Bak in mikrogolfoond op hoog vir so 6 min, hang af van Voltage (grote van oond).

BRON: Betsie Ferreira
Foto:  Michelle Labuschagne

Lettie van der Merwe:
Teelepel mostert, ½ teelepel borrie en hoogvol teelepel potato spice by hierdie resep maak dit baaaaie lekker. Gebruik sterk kaas. Dis n treffer resep. Ek gooi nog ½ teelepl bakpoeier by die bruismeel. Klits 2 teelepels suiker en bietjie suurlemoensap saam melk en eiers.

SA EEDAS CREAM OF SPINACH

INGREDIENTS
WHITE SAUCE
2 tablespoons butter
2 tablespoons flour
1 cup milk
Salt
Pepper
Pinch of nutmeg

SPINACH
Roughly a cup of Cheese (depending on taste)
Olives (optional)

METHOD
Melt butter in pan, add flour to make a roux.
Add heated milk, cheese, salt, pepper, nutmeg and mix till it thickens.
Then add spinach (I used 3 handfuls)
And add olives just before serving.

SOURCE/PHOTO: Sa-eeda Daniels

DELICIOUS DATE LOAF

INGREDIENTS
200 grams of soft butter
1 cup of brown sugar
1/2 a cup of golden syrup
1 cup of dates chopped into chunks
1 cup of hot water
2 large eggs
2&1/2 cups of cake flour
1 teaspoon of bicarbonate of soda
2 teaspoons baking powder
1 tablespoon of vanilla essence
1 teaspoon of fine cinnamon
1 teaspoon of mixed spice
A pinch of salt
Chopped walnuts ( optional )

METHOD
First step – Preheat your oven at 160 deg C.

Second step – soak your dates with the cup of hot water in a bowl and add the bicarbonate of soda , give it a quick stir and set aside .

Next – Cream your butter for a minute with a mixer or a hand whisk . Add your sugar and beat for a few minutes , next add your vanilla essence and golden syrup and mix for a minute , next add your eggs one at a time and mix till well combined . Now add all your dry ingredients and beat for about a minute . Lastly add your dates with the water that it has been soaked in and stir with a hand whisk or spoon till well combined . Spoon into a greased loaf tin or Pyrex loaf glass and bake for 1 hour and check with a skewer , if it comes out dry and clean after inserting into cake , your cake is done . Remove from oven and allow to cool a bit . Take the cake out from the loaf pan and cool completely . Serve with a little cream or some butter and cheese .

SOURCE: Fatima Sydow
PHOTO: Sa-eeda Daniels

NO FUSS YUMMY OXTAIL

INGREDIENTS
1 kg Oxtail ( cut up)
250 ml Dry red wine
2 Oxtail stock cubes ( I use Knorr)
250 gm Small button mushrooms
4 Medium sized potatoes cut into halves
3 Onions (Peeled and chopped)
3 teaspoons Crushed/chopped garlic
3 Bay leaves
5 Whole cloves
Pepper to taste
Oil for browning
50 ml Worcestershire sauce

METHOD
Brown onion, garlic and oxtail in a dash of oil. Make sure to really brown well with out burning by turning regularly. Add stock cubes, wine, bay leaves, cloves and 500 ml of water. ( When doing this on the stove top or in a potjie you are going to have to keep adding water until your meat is soft + – 3 hours) Close your pressure cooker and cook on high for = – 1 hour. Open and check the tenderness of the meat and the water. If meat is still not soft return to stove and add more water if needed and pressure cook for another 30 min. Once your meat is tender add your potatoes and mushrooms and Worcestershire sauce and cook until potatoes are cooked through and soft and your sauce has slightly thickened. Serve with your choice of starch…Basmati rice was mine tonight. Enjoy.
SOURCE/PHOTO: Lisinda Blaauw

AARTAPPEL- EN FETAKAASTERT
750 g aartappels, geskil
30 ml Roosmaryn, grof gekap
3 eiers
250 ml room
50 ml melk
sout en varsgemaalde swartpeper
150g Fetakaas, gekrummel
60 ml olyfolieSny aartappels in baie dun skyfies en sprinkel roosmaryn oor. Moenie die aartappels in water laat le nie. Sny eerder soos benodig om te verhoed dat dit verkleur.
Klits eiers, room en melk, en sout en peper na smaak, saam
Rangskik een kwart van die aartappelskyfies onder in n gesmeerde, vuurvaste oondbak, en giet die helfte van die eiermengsel oor. Sprinkel die helfte van die fetakaas oor. Herhaal met nog n kwart aartappelskyfies en laaste helte eiermengsel en fetakaas. Rangskik oorblywende aartappelskyfies bo-op en giet olyfolie oor. Bak in voorberhitte oond teen 180 ºC vir sowat een uur tot goudbruin. Dien warm op.
Nota: Voel maar met n vurk of die aartappels gaar is na n uur. Indien nie, bak effe langer.
Resep en foto: Stephane Erasmus Ellis

WILDS FILLET CARPACCIO

BESTANDELE/METODE
Wilds fillet , hang af van die grote. Hierdie was so 600gr van ‘n blesbok.
Fillet halfpad gevries , sny in baie dun skywe, plaas tussen gladwrap en kap tot papier dun. Pak skyfies in bord en drissel olyfolie, maldon sout, suurlemoensap, growwe swart peper, kappertjie saad, balsamiese asyn en parmesan skaafsels oor. Bedien met roket blare of fyn gekapte blaarslaai as voorgereg.

BRON/FOTO: Martie Fourie Moolman

BREAD DOGS

INGREDIENTS/METHOD
All you need is bread, cheese, viennas, breadcrumbs and eggs.
Firstly flatten the bread, cut off the sides.
Then add the cheese and viennas and roll up the bread, dip it in the egg and breadcrumbs and fry in little oil until its golden brown and the cheese has melted.
Cut in half and serve very nice snack i must say. Enjoy

SOURCE/PHOTO: Claudia Constable

CURRY PEACH PASTA SALAD
500g raw pasta noodles of choice
1 Tin peas
1 Tin whole corn curnels
1 Tin sliced Peaches ( drained and finely chopped)
1 Red pepper (Finely chopped)
1 Onion (Finely chopped)
6 Thinly slices of ham (Finely chopped)
500ml Mayonaise
1 Heaped up tablespoon of strong curry powder
100ml Chutney ( I use Mrs Balls)
Salt & Pepper to taste
Cook pasta and drain, rince with clean cold water. Add the rest of the ingredients and refrigerate for at least 3 hours before serving. I served it with Blesbok salami on the side as a whole meal YUM!

SOURCE/PHOTO: Lisinda Blaauw

ONGESUURDE PLATBROOD
Dit is die maklikste deeg denkbaar om te maak. Dit kry nie gis nie en word sommer in die voedselverwerker gemaak.
160 ml yswater
60 ml olyfolie
2 koppies koekmeel
knypie sout

Voorverhit oond tot 230 ºC. Smeer ‘n groot bakplaat en stuif met koekmeel.

Meng die water en olyfolie. Plaas die koekmeel en sout in voedselverwerker. Voeg die water stadig deur die tuit terwyl verwerker loop. Meng tot stywe deegbal vorm. Meng minstens 5 min. Laat 15 min rus. Kny 8 tot 10 balletjies deeg af. Rol die deeg so dun as wat jy kan op meelbestrooide oppervlak. Verf met olyfolie 5-8 min tot gaar en daar ‘n paar bruin vlekke en blase op is. Ek het gekapte vars roosmaryn en maldon sout oorgestrooi voordat ek dit gebak het. Ons het dit saam met verskeie kase, geroosterde eiervrug, uie marmelade, geroosterde pepers en heel konfyt ge-eet.

Foto:  Martie Fourie Moolman en  Samantha Murphy