JEERA RICE (INDIAN STEAMED CUMIN RICE)
1 cup long grain Basmati rice
2 cups water
1 tablespoon butter (if you have ghee, use this instead)
1 bay leaf
1 inch cinnamon stick
4-5 cloves
1 teaspoon Jeera (Cumin Seeds)
1 green chilli (or Serrano Pepper), chopped finely (optional)
½ teaspoon salt
2 tablespoons chopped coriander for garnish

Wash the basmati rice a few times, and then soak it for at least 30 minutes.
Drain the water from the rice and set aside.
Heat butter in a pot and add the whole spices and cumin seeds to it.
Once the cumin seeds start spluttering, add the chopped green chilli (if using) and the drained rice to it.
Sauté the rice in the pan for two minutes on a medium heat. This helps add more flavour to the rice.
Add two cups water and salt to the rice and mix well.
Bring the rice to a quick boil, and then reduce the heat to a simmer.
Cover and cook for approximately five to six minutes, till all the water has evaporated and the rice is cooked through.
Top with chopped coriander and serve hot.
You can add 1/2 thinly sliced, crispy caramelized onion to your rice if you want….adds some extra flavour!
Photo and recipe: Elize de Kock

BALSAMIC VINEGAR PEARLS
2 cups olive oil
2/3 cup balsamic vinegar
3 grams agar-agar
3 cups water

Pour olive oil into a glass bowl or medium carafe and place into the freezer for 30 minutes or even overnight.
Heat the balsamic vinegar in a saucepan over medium heat and add agar-agar.
Bring to a boil while stirring constantly then immediately remove from heat.
Remove oil from the freezer.
Using a syringe or pipette, draw up the balsamic mixture and begin to slowly drop into the cold olive oil.
Using a spoon, transfer the balsamic pearls to a bowl filled with the water.
Give it a good stir to rinse the pearls of the oil.
Drain, transfer to an container.
Can be stored in fridge for 3-4 days. Good to make a day or two before needed to save time.
Serve over anything as a garnish, eg. as a topping on canapés, fish or on tomatoes, mozzarella and fresh basil.
You can make your own lemon pearls as well (actually any flavoured liquid can be used, like soy sauce, lemon juice, pomegranate juice (for deserts). Just make sure the flavour is strong enough to come through in the pearls.
Recipe and photo: Amanda Conradie

GRANADILLA KOEK
4 ekstragroot eiers, geskei
250 ml (1 koppie) strooisuiker
125 ml (½ koppie) olie
125 ml (½ koppie) warm water
220 g (2 x 110 g-blikkies) granadillamoes
2,5 ml (½ teelepel) granadillageursel
560 ml (2¼ koppies) koekmeel
15 ml (1 eetlepel) bakpoeier
knypie sout

VERSIERSEL:
500 g (1 klein pakkie) versiersuiker, gesif
125 g (½ blok) sagte botter
ongeveer 60 ml (4 eetlepels) warm water
55 g (½ blikkie) granadillamoes
5 ml (1 teelepel) granadillageursel

BOLAAG:
55 g (½ blikkie) granadillamoes
5 ml (1 teelepel) strooisuiker
2,5 ml (½ teelepel) mielieblom
5 ml (1 teelepel) water
Stel oond op 180 °C.

KOEK:
Klits eiergele en strooisuiker tot liggeel.
Meng olie, water granadillamoes en -geursel bymekaar. Voeg by eiergele en klits goed saam.
Sif koekmeel, bakpoeier en sout saam. Voeg by eiergeelmengsel en roer tot goed gemeng.
Klits eierwitte tot styf en vou by beslag in.
Voer twee koekpanne met 22 cm-deursnee met bakpapier en verdeel beslag so gelyk moontlik tussen koekpanne.
Bak koek vir 25 tot 30 minute of tot toetspen skoon uitkom.
VERSIERSEL:
Klits versiersuiker, botter, water, granadillamoes en -geursel tot lig en romerig.
Smeer helfte van versiersel op een koek, plaas tweede koek bo-op en smeer orige versiersel op.
BOLAAG:
Verhit granadillamoes en strooisuiker in mikrogolf vir 1 minuut.
Maak mielieblom en water tot pasta aan en roer by warm granadillamengsel.
Mikrogolf mengsel tot verdik.
Laat eers bietjie afkoel en skep bo-op koek.
Resep geplaas deur: Alta Gibson Boshoff

GUAVA FRIDGE TART WITH SWISS ROLL
1 jam Swiss roll, cut into 1 cm slices
250 g thick smooth cream cheese
385 g can condensed milk
125 ml lemon juice
825 g can of guavas
50 ml custard powder
60 ml water
250 ml cream, whipped

Arrange slices of Swiss roll in a rectangular serving dish.
Combine the cream cheese, condensed milk and lemon and mix until smooth.
Spread over Swiss roll.
Chill in fridge 15 minutes until set.
Drain guavas and place the juice into a small saucepan and bring to the boil.
Mix the custard powder with water and add to the boiling guava juice.
Stir well until smooth.
Mash the guavas and add to thickened juice.
Allow to cool.
Spread over cheese mixture.
Refrigerate until set.
Pipe rosettes of cream on fridge tart decorate with extra guava slices.
Recipe place by: Alta Gibson Boshoff

STEWED GUAVAS
20 guavas peeled and cut in halve
1 cup sugar
3 cinnamon sticks
½ cup lemon juice
½ cup water

Place all the ingredients in a pot, simmer for about 20-30 mins.
Let it cool and enjoy it with melted vanilla ice-cream.
Recipe placed by:  Alta Gibson Boshoff

JACHTSCHOTEL
250 gram appelmoes (Had ik zelf gemaakt en in potten bewaard
4 grote uien in halve ringen
3 ons gehakt (gekruid)
4 grote aardappelen
Paneermeel
Boter
Peper en zout

Doe de appelmoes in de schaal, bak de uien ringen met peper en zout tot ze glazig zijn. Doe ze op de appelmoes.
Bak het gehakt rul, doe dit op de uien. Kook de aardappelen en maak hier puree van voeg peper en zout naar smaak toe. Doe dit op het gehakt en strooi hier paneermeel op en een beetje boter in de in een 180 graden ongeveer 30-40 minuten.
Resep en foto: Annet Geelhoed

FLAKE BISCUITS
250 g butter
¾ cup icing sugar
2 Tablespoons cocoa
1 egg
3 cups of self raising flour
2 Flake chocolates
baking chocolate

Cream butter and icing sugar until light and fluffy.
Add egg and beat some more.
Add cocoa powder and mix.
Crumble 1 Flake chocolate and add to the mixture.
Finally add sifted self raising flour to form a soft dough.
Roll into large long shapes  like flake and cut to the size you want.
Use a fork and make lines.
Cut either the size of a flake chocolate or half a flake chocolate.
Bake at 180 ºC for 15 to 20 minutes.
Once cool make lines by drizzling with melted chocolate and top with crumbled Flake.
Recipe and Photo: Yasmeen Ibrahim

DRAGON VRUGTE SMOOTHIES
½ dragon vrug, geskil en in blokkies gesny
100 ml water
½ koppie ys
80- 100 ml enige geur yoghurt

Gooi alles in die versapper en versap. Bedien dadelik.
Resep en foto: Jackie Kotze

HEERLIKE BROODPOEDING
Smeer 8 snye brood met appelkooskonfyt.
Pak gesmeerde brood in ‘n oondvaste bak wat gespuit is (spray en cook).
Skei 4 eiers.
Meng 500 ml melk, eiergele, proppie vanilla essense en kwart koppie suiker.
Gooi oor die brood.
Sit klontjies botter oral op die brood en melk mengsel.
Klits eierwitte styf en smeer oor die brood, sprinkel kaneel oor.
Bak 180°C vir 35 minute.
Nota:  Kan ook klapper en rosyne byvoeg vir ekstra lekkerte: strooi klapper en rosyne tussen elke laag brood voor jy die eierwitte opsit.
Resep en foto:  Natacha Visagie

BANTING JAFEL BROODJIE
3 eetlepels heba meel (te koop by Food Lover’s Market)
3 eetlepels water
1 eier
¼ teelepel bakpoeier

Meng al die bestanddele met ‘n vurk. Bak in mikrogolf op 100% krag vir 90 sekondes. (Gebruik ‘n ronde houertjie, so groot soos jou jafel-pan). Sny in die rondte middeldeur en smeer buitekant van broodjies met egte botter. Vul met banting-vriendelike vulsel (bv. ham, eier en kaas / maalvleis / hoender) en bak in jafel pan tot goudbruin aan weerskante.
Dit voel soos kroek, maar dit is nie!
Resep geplaas deur: Daleen Stephens