BOTTERBESKUIT

BESTANDDELE/METODE
Smelt 750gr botter
Los 2k suiker in 2 k kookwater op.
Laat effe afkoel.
Klits 3 eiers…Meng met bogenoemde.
Sif 750gr bruismeel en 1tl sout en meng met vloeistof….deeg is redelik slap.
Druk vas in panne en bak plus/minus n uur….180gr C  ..Ek gooi soms koppie klapper by.
Laat dit afkoel….sny in blokkies…..pak op oondrak….en droog halfuur op 150 C en dan op 100 C tot droog.
Vat gewoonlik in gewone oond so 3ure….

BRON/FOTO: Ansie Olivier

BRAUN – BRAWN- SULT
15 kg varkvleis (meeste skenkels)
3 kg uie (fyn gekap)
15 eetlepels suiker
15 eetlepels kerriepoeier
5 eetlepels sout
8 eetlepels borrie
8 koppies asyn

Kook vleis tot sag en haal alle bene uit. ( ek het myne deur ‘n meule gesit). Sodra jy15 kg het, meng al die bestanddele by.
Meng goed en gooi in panne om koud te word. As jy nie volle 15 kg vleis het nie, verminder die asyn. ‘n Stel wat ek afgetrap het. My vleisies was bietjie suur.

BRON: Hettie Theunissen

EASY CARROT MUNCHURIAN

INGREDIENTS
Carrots- 1/4 kg (small round pieces)
Garlic – 4 pods (finely chopped)
Ginger – 4 pieces (finely chopped)
Green chiliis – 3 (chopped)
Onion – 1 (diced)
Capsicum – ½ (finely chopped)
Tomato puree – 5 tbsp
Chilli sauce – ½ tbsp
Soya sauce – ½ tbsp
Corn flour – 1 tbsp S
pring onions or coriander leaves – few sprigs (chopped)
Salt to taste

For the batter
Maida – ¼ cup
Cornflour – 3 tbsp
Chilly powder – ½ tbsp
Pepper powder – ½ tbsp
Ginger-garlic paste – ½ tbsp
Salt- as per taste

METHOD
To make the batter, add water to the above ingredients. The batter for the carrot manchurian recipe should be similar to dosa batter (not to thick nor too thin)
Heat oil in a pan.
Dip the round pieces of carrot in the batter and fry them in the oil. Let it cook till it becomes golden brown, flip the sides occasionally for even cooking. Keep aside.
In another pan, prepare the sauce.
For the sauce, heat a spoon of oil, add the ginger garlic paste, green chilies, capsicum and cook till it turns golden. Add the tomato puree to the pan along with the soya and chilli sauce.
In a cup, mix the corn flour with water. Pour this mixture into the pan which contains the sauce and the added fried carrots. Saute for about 4 minutes and turn off the flame.
The carrot manchurian is now ready to eat. Garnish it with the chopped spring onions or coriander. This is one of the best and easiest carrot manchurian recipes you can try out for lunch.

VARIATION:

Michaella Williams‎

Ekt bokchoi en rooi kool bygevoeg. Tried and tested. Baie lekker. Ekt ook hoender in plaas van wortel gebruik. My manchurian

JAPANESE FRIED CHICKEN DRUMS

INGREDIENTS
4 table spoons sticky brown sugar
3 table spoons soya sauce
4 table spoons Worcester sauce
1/2 cup Jimmy’s sauce
2 table spoons chopped fresh garlic
2 table spoons chopped coriander leaves
Add the above into a wok pan and bring to the boil while stirring, take off heat and set aside to cool down.
10 to 12 chicken drumsticks, dry with paper towels, season with salt and pepper.

METHOD
Place chicken pieces in a sealed plastic bag and add potato starch (not corn starch) seal and shake well.
Heat oil in a pot, enough to cover chicken  when oil is ready dust excess potato starch off the chicken wings and add to oil, fry until light golden brown, remove from oil on drain on a paper cloth. Add the fried chicken drums, 2 table spoons of sesame seeds and extra corriander leaves into the sauce pan, make sure all the chicken drums get coated with the sauce, enjoy.
Potato starch keeps the chicken skins crispy even when dunked into the sauce, I buy mine from the healthy food section at Spar or Diskem

SOURCE/PHOTO: Clive-Linda Cawood-Wilson

LEKKERSTE TUNA TERT
2 blikkies tuna
1 groot pak kaas & uie skyfies
½ stukkie ‘greenpepper’ – fyn opgekap
1 ui, fyn gesny
100 ml blatjang
100 ml mayo
150 ml melk
3 eiers
1 koppie kaas

Braai die ui en ‘greenpepper’ saam.
Maak jou skyfies fyn.
Meng alles goed saam.
Gooi in oondbak.
Bak vir 30 min teen 180°C.
GENIET!

BRON: Roelien Hidding
FOTO: Hettie Porter De Jong

HOME MADE EDIBLE SUGAR LACE
You can increase the amount of ingredients if you need more of it.
1 Tbsp Tylose
1/4 cup BOILING Water
1 Tbsp confectioner sugar
2 level tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp. corn syrup
Pinch of white icing color or one of your choice color

Add Tylose to boiling water and with a small fork mix until you get a clear mixture.
When mix is clear, add confectioner sugar and mix, then add your cornstarch and mix again. Add the meringue powder and mix again. Then add your corn syrup.
Add coloring after this has been mixed.
This mix can be kept in the refrigerator for a week. To work with it leave it at room temperature. Once you have made the lace, you can store it in a plastic zip lock bag.
To restore the elasticity, just place a damp kitchen towel on top, but not too long… keep checking it.
I have used it very successfully on a couple of occasions. It works really well and have a long shelf life.
To use it: Just use a spatula and apply it to a clean dry mat. Remove any excess. You can air dry it over night until the lace releases itself from the mat.
Personally I place it in the oven at 70 degrees C for about 10 to 15 mins and that expedites the process too. But you have to be careful, if you leave it longer or at high temperature the lace will become too brittle.

SOURCE: Dawn Edwards
PHOTO: Nicolette Papas

BREAKFAST MUFFINS

INGREDIENTS
12 eggs
•½ teaspoon seasoned salt
•2-3 tablespoons onion, diced
•1 cup ham, bacon or sausage
•pepper to taste
•¼ teaspoon garlic
•¼ cup red bell pepper, diced
•¼ cup fresh mushrooms, diced (I sauteed mine with the garlic and. onions)
•1 cup shredded cheddar cheese

METHOD
1. Preheat oven to 180
2. Spray a 12-cup muffin pan
3. In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4. Scoop ⅓ cup of mixture into each cup. Bake for 20-25 minutes.
PHOTO: Renee Adams

SHANS THAI STYLE CUCUMBER SAMBAL

INGREDIENTS
1 cucumber finely chopped
1 bunch of coriander finely chopped
1 large red onion finely chopped
3 teaspoons brown sugar
5 tablespoons fish sauce (bought at a Thai shop)
5 hot fresh chillies
Juice of 1 lime
1 crushed garlic clove

METHOD
Mix sugar, fish sauce and lime juice in a bowl until all the sugar is desolved
Then add all chopped ingredients
Stir through and add more sugar or even bit water as preferred
Ps no salt as the fish sauce is really salty

SOURCE/PHOTO: Shan T Russ

RACK OF LAMB WITH VEGGIES AND BOBOTIE QUICHE
Bobotie Quiche:
1 roll puff pastry
1 Slice white bread
250 ml milk
15 ml oil
1 onion (finely chopped)
500 g beef or lamb mince
1 sachet KNORR Dry Curry Cook in Sauce
25 ml sugar
25 ml white vinegar
30 ml Mrs. Balls chutney
125 ml seedless raisins
125 ml water
2 eggs

Pre Heat oven to 200°C.
Defrost puff pastry and prick with a fork line the base and sides of your desired sized mould and bade till golden brown.
Soak bread in 125 ml milk.
Heat oil in pan and gently fry onion till soft.
Add the mince and fry until well browned.
Stir in the sachet of Knorr chicken curry dry cook in spice.
Squeeze the milk out of the bread and crumble soggy bread into mixture keeping the remaining milk aside.
Add sugar, vinegar, chutney, raisins and water and stir well and allow to simmer for 10 to 15 minutes till mixture is quite dry.
Remove quiche base from the oven and pour in the meat mixture.
Bake in the oven for 15 minutes.
In a small bowl whisk egg and remaining milk pour over quiche and return to oven for 15 minutes till set and egg starts turning brown.

French cut rack of lamb:
6 bone rack of lamb
salt
olive oil
Clean each bone of the rack of lamb.
Heat olive oil in a pan and add a dash of salt.
Flash fry till medium rare.

Roasted vegetables:
4 baby beans
120 g wild mushrooms
20 g seedless raisins
olive oil
salt
Blanche vegetables for 2 minutes in boiling water.
Heat oil in a pan.
Add a dash of salt add vegetables to old and toss 2 to 3 times in hot oil take off the oil and plate straight away.

Recipes and photo: Dirk Booysen

FRENCH CUT RACK OF LAMB WITH ROASTED VEGETABLES

INGREDIENTS
6 bone rack of lamb
Salt
Olive oil

METHOD
Clean each bone of the rack of lamb
Heat olive oil in a pan and add a dash of salt
Flash fry till medium rare

ROASTED VEGETABLES

INGREDIENTS
4 Baby beans
120g wild mushrooms
20g seedless raisins
Olive oil
Salt

METHOD
Blanche vegetables for 2 minutes in boiling water
Heat oil in a pan
Add a dash of salt add vegetables to old and toss 2 to 3 times in hot oil take off the oil and plate straight away

SOURCE/PHOTO: Dirk Booysen