AARTAPPELSLAAI MET HAM EN KAAS
2 kg aartappels, gekook
750 ml Mayonnaise
3 velle ham, in blokkie gesny
100 g kaas, in blokkies gesny

Gaar aartappels in klein blokkies gesny.
Sout en peper deur gemeng.
Mayonnaise deur gemeng en toe kaas en ham blokkies bygevoeg en deur geroer.
Was regtig baie lekker.
Resep en foto: Meisie Van Der Colff

GROENTE VIR EEN PERSOON
Let wel my resep bedien net een, so die mense moet maar aanpas:
1 mediumgrootte aartappel (amper gaar gekook en in blokkies gesny – los skil aan, dis gesond)
½ ui, redelik fyngekerf
½ mediumgrootte rooi, geel of groen pepper, in rowwe blokkies gesny
1 mediumgrootte rooi of groen rissie in skyfies gesny
2 patty pans, in skyfies gesny
2 tot 3 sampioene, in skyfies gesny
5 kersie tamaties, gehalfeer
1 handvol spinasie, in repies gesny
1 teelepel “chilli en crushed garlic”
1 tot 2 eetlepels olyfolie

Verhit olie op matige hitte.
Voeg uie, pepper en rissie en braai vir omtrent 2 minute terwyl heeltyd roerbraai.
Voeg dan aartappels by en roerbraai vir nog 2 minute.
Voeg sampioene en patty pans by en roerbraai vir nog 2 minute.
Voeg tamaties, spinasie, en crushed garlic by en sit deksel op pot en draai hitte na laag.
Op die stadium kan sout, peper en groente spserye na smaak bygevoeg word.
Laat prut vir 5 minute of totdat spinasie sag is en roer ‘n laaste keer deur.
Die gereg is reg wanneer die tamaties sag is en amper ‘n soortvan sousie onder in die pot vorm.
Dit kan bedien word as bykos vir enige vleis, maar ek het met die slag pork rashers in ‘n pan met olyf olie gebraai met sout, peper en gerookte braaivleis speserye.
Resep en foto: Jurie Smith

HOMEMADE EGG BREAD
For 2 loafs:
2 packages active dry yeast
½ cup warm water (110° to 115°)
1-½ cups warm milk (110° to 115°)
3 large eggs, room temperature
¼ cup butter, softened
¼ cup sugar
1 tablespoon salt
7 to 7½ cups all-purpose flour
1 large egg yolk, room temperature
2 tablespoons water
Sesame seeds (optional)

In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour, beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap, let rise in warm place until doubled, 1-1/2 to 2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into six portions.
Roll each into a 14-in.-long rope.
For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under.
Cover with kitchen towels, let rise in a warm place until doubled, about 50 minutes.
Preheat oven to 190°C.
Beat together egg yolk and water, brush over loaves.
Sprinkle with sesame seeds if you use it
Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Recipe posted by Elize de Kock
Photo: Jeanette Edwards Victor

KINGKLIP WITH CRISPY BEER BATTER AND CHIPS
Was my wife’s birthday yesterday, so I made her fresh kingklip fried in a crispy beer tempura batter with stacked thick cut thrice fried chips.
any fresh fish, skinned, deboned and filleted
60-40 mixture of cake flour and maizena (amount depends on how much fish)
cake flour for dusting
fish spice, to taste (I use Ina Paarman)
1 teaspoon turmeric
Worcestershire sauce
oil for frying
potatoes cut into thick chips, skin on

THE FISH
Sprinkle the fish with Worcestershire sauce and fish spice and rub in about an hour before. Do not place back in the fridge, it must be room temperature.
Put the flour/Maizena, fish spice and turmeric in a mixing bowl (shortly before frying), add ice cold beer and mix until smooth and a pancake consistency.
Heat oil to about 190°C.
Pat the fish dry with roller towels.
Dust the fish in flour mix, then place in the batter, ensuring that it is fully covered with a layer of batter.
Place the battered fish carefully and slowly in the hot oil.
Fry until golden brown.
Remove and drain on roller towel.

THE CHIPS
Boil the chips in salted water for about 10 minutes.
Remove, drain and cool.
Heat oil to about 180°C, and fry chips until skins are just turning hard.
Remove, drain and cool.
Heat oil to about 200°C, fry chips until golden brown.
Remove, drain on roller towel and season. (I use salt and vinegar seasoning)
SERVE WITH LEMON WEDGES AND ENJOY
Recipe and photo: Gary Ferrar

BAKED APRICOT BUTTERED SNOEK
1 x whole snoek or yellowtail – butterflied
1 ripe lemon
salt and pepper

For the apricot and rosemary butter:
2 Tbs fresh rosemary sprigs
2 cloves garlic – chopped
50 g dried Turkish apricots – finely chopped
1 tsp chopped fresh ginger
salt and freshly ground black pepper
100 g soft butter

For the garnish:
micro greens
chopped fresh chives
lemon wedges

Method (25 mins)
Preheat the oven to 180 °C.
Grease an oven tray large enough to hold the fish.
Place the fish, skin-side down, onto the oven tray.
Squeeze the lemon juice onto the flesh, and season with a little salt and pepper.
Place all the ingredients for the apricot butter (except for the butter itself) into your food processor and chop finely.
Then add the butter and blend together well.
Now spread half of the apricot butter onto the fish.
Place the fish in the oven and bake for 25 mins or until opaque and cooked through.

Remove the fish from the oven, spread with the remaining apricot butter, and serve garnished with fresh micro herbs, chopped chives and lemon wedges.

Tip: When choosing your fish, allow for 300 – 350 g per person, taking into account that the bones and head add to the weight of the fish.
Recipe: Rudi Bason

GEBAKTE CAMEMBERT
Ek dog ek sal my gebakte Camembert met julle deel. Dit is ALTYD lekker as mens mense het wat oorkom. Amper soos ‘n vinnige kaas fondue. So maklik en vinnig.
Bolangse blatjang mengsel:
2 eetlepels blatjang
1 hand vol okkerneute
gedroogte bosbessies of rosyne, opsioneel
skilferkorsdeeg
Ek gebruik my eie blatjang, maar enige soet blatjang sal doen.
Kap ‘n die okkerneute op en meng die blatjang daarby.
Meng die gedroogte bosbessies of rosyne kan ook by as jy so verkies.
Pak die bolaag bo-op die camembert kaas soos op die foto.
Koop klaar gemaakte skilferkorsdeeg en maak seker die hele kaas is bedek met die deeg.
Smeer met geklitste eier, plaas op ‘n oondplaat en bak vir 20 -25 minute op 160ºC.
Om te bedien:   Ek sit dit in ‘n bord wat ‘n bietjie van ‘n randjie het sodat die kaas kan uitloop.
Party mense doop sommer beskuitjies of brood stokkies bo in of jy kan dit sny met ‘n mes en begin van die een kant af eet.

Resep en foto: Kyle Jansen

BIG SOFT GINGER COOKIES
2¼ cup flour
2 teaspoons baking soda
2 teaspoons ground ginger
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup soft margarine
1 cup white sugar
1 egg
1 teaspoon water
¼ cup molasses
2 tablespoon white sugar

Preheat oven to 175°C. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a larger bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg then stir in the molasses and water. Gradually stir in the sifted ingredients into the molasses mixture.
Shape dough into walnut size balls and roll in the remaining sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet and flatten slightly.
Bake for 8-10 minutes in a preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Recipe and photo: Nicolette Papas

SHAWARMA
Shawarma is the ultimate on-the-go meal.
What is Shawarma?
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey​ rolled into a large flatbread or pita that has been heated. Inside the pita, foods like yogurt, sour cream, hummus, tahini, pickles, vegetables, and even french fries can be added.
Beef, chicken or turkey, cooked
1 cup plain yogurt or sour cream
8 pita breads (or flatbread)
1 cucumber, thinly sliced
1 onion, thinly sliced
½ teaspoon sumac, optional
1 to 2 tomatoes, thinly sliced
½ cup parsley, finely chopped
1 red pepper, thinly sliced
shredded salad leaves
Optional: pickle slices

Take the onions, tomatoes, cucumbers and sprinkle with sumac. If not using sumac, just use salt and pepper sparingly.
Add other filling ingredients, combine well in a large bowl.
Shred your meat, slice it thinly, or leave into large pieces. As long as it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

To assemble the pita, add salad leaves to your pita, place enough meat on pita or flatbread to cover ¼ of the loaf.
Add veggies and pour sauce. (We like to used sour cream mixed with a little mayonnaise or even mustard)
If using a pita, make a pocket and fill or if using flatbread, roll like a soft taco or burrito and you have shawarma!
You can serve shawarma with fries, hummus, or with a salad.
Recipe: Amanda Conradie
Johann Becker’s photo and version:
Moroccan spiced beef patty, rocket, chickpeas, basil pesto, Humus, cous-cous and sour cream inside.
Of:  Nog ‘n variasie wat ek gedoen het met sosatie lamsvleis, rocket, rooi uie, Piquante peppers en vars Dahnia.

ERICA’S CURRY CHOPS
pork chops (or any other meat you prefer)
water
vinegar
salt and pepper
300 g pickled brinjals from creative cuisine pantry
1 tin butterbeans, drained and rinsed
2 heaped teaspoons of rajah all in one curry powder with garlic
1 small tin of coconut cream
1 tin braai relish
chutney
1 teaspoon sugar

Cook pork chops in some water and vinegar. Add salt and pepper to taste.
When meat is cooked half way, mix curry powder, coconut cream, braai relish, chutney and sugar.
Pour over meat and continue cooking.
Add beans and pickled brinjals last and continue cooking until the sauce is at the consistency you prefer.
Serve with rice.
Recipe and photo: Erica Foot

OVEN-DRIED TOMATOES WITH ROSEMARY
15 cherry tomatoes, halved
1 tbsp of olive oil
½ garlic clove, minced
8 rosemary leaves, finely chopped
salt
pepper

Preheat the oven to 150°C/gas mark 2.
Mix the garlic and rosemary into the oil and season with salt and pepper.
Place the halved tomatoes cut-side up on a baking tray and drizzle the flavoured oil over them. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from oven. Store in container in fridge for up to a week.

Kortpad metode agterna geleer, meng die tamaties met die res van die bestandele en pak dan eers op die tray, baie gouer as om oor te drizzle en dit is dan beter bedek met die olie mengsel.
Photo and recipe: Elize de Kock