PETRE SE LEKKER VRUGTEKOEK
1,3 kg vrugtekoekmengsel
400 g rooi glanskersies
250g ontpitte dadels grof gekap
250 g gemengde neute
1 flessie groenvye gekap
15 groterige stukke maketaan fyn gekap
1 koppie cranberries
250 ml brandewyn
500 g botter
500 ml sagte bruinsuiker
10 ekstra groot eiers
10 ml vanieljegeursel
10 ml karamelgeursel
60 ml lemoenmarmelade
4 koppies ml koekmeelblom
2 ml sout
5 ml neutmuskaat
10 ml fyn kaneel
10 ml gemengde speserye
10 ml fyn gemmer

Meng al die vrugte met 1 koppie brandewyn en laat week oornag
Voer 2 vierkantige 20cm-koekpanne met 2 lae waspapier en 2 lae bruinpapier ( ek sit nog tinfoil ook tussenin .. Spuit of smeer goed en hou eenkant.
Klop die botter en suiker saam tot romerig. Voeg die eiers een-vir-een by en klop goed na elke byvoeging. ( Ek voeg n teelepel koekmeel met elke eier se toeveoging by … Dit help dat die mengsel nie skif nie). Voeg die geursels en marmelade by.
Sif die meel, sout en die speserye saam. Voeg die vrugte by die droe bestanddele en meng goed sodat al die vrugte met dit bedek is … Voeg dan die bottermengsel by en meng goed. Skep die beslag in die gesmeerde panne en bak ongeveer 2 1/4 ure in voorverhitte oond by 140 grade Celcius. Gooi 125 ml brandewyn dadelik oor elke koek sodra dit uit die oond kom. Laat die koeke heeltemal in die panne afkoel.

BRON/FOTO: Petré Van Jaarsveld
Beslag 1 en ‘n half keer aangemaak

Voorbereiding van die panne

Foto: Petro Kloppers

ELSIE SE KOLWYNTJIES
Lewer 24 kolwyntjies
Klits saam tot lig en donsig:
4 ekstra groot eiers
1 ¾ koppie suiker
5 ml vanilla geursel
Sif saam en meng met die suikermengsel:
2 koppies koekmeel
10 ml bakpoeier
¼ teelepel sout
Voeg die volgende by en meng goed:
1 koppie warm water (nie kook water)
½ koppie kookolie
Spuit kolwyntjie papierkoppies liggies met kleefwerende kossproei en skep ¾ vol beslag.
Bak in ‘n voorverhitte oond by 160ºC – 180ºC vir 12 – 14 min tot gaar en ligbruin.
Versiersel:
250 g wit “Woodenspoon” margarien
2 – 3 eetlepels suurlemoensap
4 koppies gesifte versiersuiker
Klits die margarine goed, voeg res van die bestanddele by en klits goed.
Kleur die versiersel na jou eie keuse of gebruik net so.
Nota – Ek gebruik “Lavender” sprinkels want die “Violet” is te donker en meer blou. Die kleursel wat ek gebruik se kleur is “Orchid Maauve” wat ‘n poeierkleursel is van Rolkem. Die twee kleure is perfek vir my. Onthou as jy die poeierkleursel gebruik, moet jy die versiersel so ‘n halfuur laat staan, want dit verdonker na ‘n ruk.
Resep en foto: Elsie Slabbert

CHICKEN VEGETABLE EGG ROLL
1 pound ground chicken ( chicken breast or thigh meat)
1 cup Cabbage, shredded thin
3 green onions, small chopped
1/2 cup Carrot, grated (about 1 medium carrot)
3 large cloves garlic, minced
1 large egg
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 package of Egg Roll Wrappers
oil for frying.
Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, soy sauce, sesame oil, garlic and onion. Mix together well, making sure all the chicken combines with the vegetables. Cover and marinade for about 20 minutes.
Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Roll into egg rolls.
Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
Slowly add egg rolls to frying pan.
Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
Blot on paper towel to remove excess oil.

SOURCE/PHOTO: Lisa Lizotte Shaw

DUITSE BROSKOEKIES
Meng tot romerig:
300 g sagte botter
200 g suiker (ek gebruik 150 g)
2 eiers
gerasperde suurlemoenskil x 2
Knie 600g koekmeel by botter-mengsel.
Bedek met kleefplastiek en bêre in die yskas vir 1-2 ure.
Rol deeg +-3mm dik uit. Druk vorms uit en bak vir 8-10 min in voorverhitte oond teen 200°C.

Dit kan ook versier word met versiersuiker of smelt sjokolade.
I’ve added 100 g of coconut in today’s mix (and reduced the flour to 500 g) and it’s really good!!
Lekker resep om saam met jou kinders te bak.. geniet

BRON EN 2DE FOTO: Janie du Plessis
Foto:  Carmari Fourie Strobos

SPICED SIMMERED CORN

INGREDIENTS
1/2 kg cooked sweet corn kernels and baby corn
2 Tbsp fresh grated coconut
1″ ginger
4 green chillies
4 Tbsp chopped coriander leaves
1 Tbsp oil
1 tsp mustard seeds
10-12 curry leaves
125 ml milk
2 Tbsp whipped curd
Chopped coriander to garnish

METHOD
Reserve 200 ml cooking liquid from the corn.
Grind coconut, green chillies, ginger and coriander together. Add to the corn liquid.
Heat oil. Toss in mustard seeds and curry leaves.
Add the paste to the pan. Heat through. Add cooked corn, milk and curd. Cook for 7-10 minutes.
Serve hot.

SOURCE/PHOTO: Roopa Gulati

ZUCCHINI MUSHROOM AND BACON BITS BAKE

INGREDIENTS
3 large zucchinis cut in slices
Mushrooms cut in slices
Bacon bits
1 teaspoon crushed garlic
Pinch of salt
1 teaspoon ground black pepper
Half packet of creamy mushrooms soup
Half packet of creamy tomato soup
1 teaspoon mixed herbs
1 cup of milk
1-2 tablespoons flour
Fresh basil
2 cups of water
2 cups of grated parmesan cheese

For the sauce:
Half packet of mushroom soup mixed in 1 cup of water
Half packet of tomato soup mixed in 1 cup of water
Add the two mixtures in a pot and boil on slow heat,
Add crushed garlic, pinch of salt and freshly ground black pepper
If the mixture is too runny add a cup of milk and a bit of flour
Make sure that you have no lumps in sauce
Add some mixed herbs and cook for 5 minutes, stir the mixture all the time

METHOD
In a oven proof dish, layer the Zucchini, top with mushroom slices, then bacon bits and top again with the rest of the zucchini

Now add the sauce to the zucchini dish,
Bake on 200c for 20 minutes
Remove and then sprinkle half cup of grated parmesan
Bake another 15 minutes on 250c

Serve with pasta
Garnish with parmesan, fresh basil and chilli (optional)

SOURCE/PHOTO: Shan T Russ:

CAPONATA
1 brinjal
1 yellow pepper
1 red pepper
5 baby marrows
1 potato
1 onion, sliced
2 cloves garlic, chopped
2 tablespoons toasted pine nuts
30 g golden sultanas
4 tablespoons olive oil
1 cup tomato puree
500 ml vegetable stock, mixed with water
1 tablespoon Balsamic vinegar
1 teaspoon sugar
olives black

Cut brinjals and potatoes into cubes, cut baby marrows and slice peppers.
Place in pot with olive oil, add sliced onions and garlic cloves. When they have slightly browned, add peppers, brinjals, baby marrows and potato and cook on medium stove for about 15 mins, stirring. Add pine nuts and sultanas and let it cook for another 5 min. Add Balsamic vinegar, sugar, tomato puree, vegetable stock and some basil leaves. Let it cook on slow heat until stock has evaporated and thickened and potatoes and brinjals soft for about 1 hour. Add olives and chopped basil leaves.

Recipe and photo: Sabrina Merli

CHICKEN POT PIES

INGREDIENTS/METHOD
Made pies for supper yesterday, but slightly different to normal.
Chicken Pot pies, so all the filling is at the bottom and it’s covered with a piece of pastry…
I made in individual ramekins, mostly so everyone can have enough pastry to go with their pie.
And the excess pastry, I cut into strips, then baked for those who needed extra for dipping.
I braised 2 small onions with 4 carrots cut quite small.
Added 2 cloves of garlic, 1 chicken stock cube, 1 tablespoon cajun spice.
When the onions were well browned, I added the chicken (500g cubed) and frozen peas (about a cup) with one packet of white onion soup, 1/2 tub of cream, about 2 cups of milk, salt and pepper, 1 tablespoon chicken spice, waited till everything thickened nicely.
Dished into ramekins, egg washed the side and put on a disk of pastry, poked a hole, topped with more egg and sesame seeds.
Oh, I was able to fill 7 ramekins.
Baked @ 200 deg C for about 15minutes.

SOURCE/PHOTO: Sa-eeda Daniels

INGRIDS SWEET AND SOUR CHICKEN

FOR THE BATTER
100g plain flour
1 dessertspoon baking powder
1 pinch salt
1 teaspoon sesame oil
125ml water, more if needed
oil, for frying
For the chicken
5 tablespoons cornflour
1 large pinch white pepper
4 chicken breasts, cut into 2cm cubes
Mix together plain flour, baking powder and salt. Drizzle in sesame oil and gradually add water, whisking constantly until you get a smooth batter. The consistency should be similar to cream. Let sit for at least 30 minutes.
Fill a deep pan or wok with oil and slowly heat to 190 C.
For the chicken:
In a large shallow dish, mix together cornflour and white pepper. Dust the chicken in the seasoned cornflour then dip into the batter evenly coating each piece. Transfer to the hot oil and fry until golden and the chicken is no longer pink in the centre, about 4 to 5 minutes.
Scoop out with a slotted spoon, drain on kitchen towels and enjoy with sweet and sour sauce.

FOR THE SAUCE
1 Tablespoon of olive oil/ cooking oil (olive oil works better)
1 onion or a couple of spring onions Diced
1 garlic clove chopped
1 Tablespoon of dark soy sauce
2 Tablespoons of Balsamic Vinegar (Any vinegar will do but I find this is the best)
1 Tablespoon of tomato puree
125 ml of cold Water
1 Tablespoon of cornflour
2 Tablespoons of sugar
1/2 567g tin of chopped Pineapple (but use all of the juice from the tin for the sauce)
1 red pepper sliced
1 carrot sliced into thin strips
For The Crispy Chicken
2 boneless skinless chicken breasts chopped into chunks
100g cornflour
150g plain flour
10g baking powder
pinch of salt and pepper
Iced water (enough to make a thin batter that will just stick to your finger)

Firstly in a saucepan heat a tbsp of cooking/olive oil on medium heat. Add the diced onion and let them sweat for a couple of minutes. (While the onions are sweating you can put a separate pan of water on to boil for the rice to cook in.)
Then add to the onions the garlic, soy sauce, vinegar and tomato puree. Keep stirring this mixture.
Mix the corn flour (for the sauce) in the cold water then add to the pan.
Stir in the sugar then add your pepper, carrot and pineapple with the juice from the tin. Bring to the boil then simmer for 10 minutes stirring occasionally.
While the sauce is simmering you can mix up your batter. mix the two flours together and baking powder,gently add iced water, briefly stir- can stay lumpy but do not over stir.
Dip your chicken in the batter and deep fry until a golden brown colour. (cut into one of the chicken pieces to ensure it is cooked thoroughly)
Serve chicken on a plate then pour the sauce over the top. Serve with rice.

SOURCE/PHOTO: Ingrid Mouton

BLOMKOOL BASIS PIZZA

BESTANDELE/METODE
Sny blomkool op en sit in voedselverwerker om fyn te maak. Ek het myne in ons versapper gegooi en die sap wat uitgekom het gedrink – heerlik. Toe was die res van die blomkool fyn. Ek het dit in ‘n bak in die mikrogolf vir 4min op hoog gaar gemaak. Daarna het ek dit op gaasdoek uitgeskep en al die water uitgedruk. Ek kon nie glo daar kom toe seker nog so beker vol uit! Plaas die uitgedrukte blomkool weer in die bak. Ek het so halwe koppie elk van parmesaan en Mozzarella kaas gerasper en by die blomkool gevoeg. Nadat ek een eier, sout en peper, Italiaanse gemengde speserye en so bietjie Cajun speserye bygevoeg het, het ek alles goed deurgemeng. Die basis “deeg” op ‘n bakpan uitgedruk en in ronde basis gevorm. Ek het die basis in ‘n verhitte oond vir so 15min teen 230 gebak.
Terwyl dit gaar geword het, het ek Turkey Spek gaargemaak. Daarna het ek in die pan ook ‘n portabella mushroom in so 5mm skuiwe gesny asook opgesnyde cherrie tamaties (al wat tuis was) gaargemaak. Nadat die basis klaar was het ek die opgesnyde spek, mushroom en tamatie stukke daarop gepak en gerasperde Cheddar en Mozzarellakaas bo-oor gestrooi. Nog so bietjie sout en peper bo-oor gestrooi. Toe het ek dit vir so paar minute onder die oond se grill gesit om die kaas te laat smelt. My vrou sê dit was baie lekker en baie vullend. Sy kon net die helfte eet. Ek het net gekyk hoe sy dit geniet het.

BRON/FOTO: Ferdinand Boll