HOMEMADE YELLOW AND BROWN MUSTARD
BROWN MUSTARD:
½ cup mustard seeds
½ cup beer
⅓ cup water
3 tablespoons apple cider vinegar
1 tablespoon maple syrup

FOR YELLOW MUSTARD:
½ cup mustard seeds
½ cup white wine
⅓ cup white wine vinegar
1 tablespoon sugar

Combine ingredients of chosen mustard in a stainless steel bowl. Cover and let stand for 2–3 days.
Pour the mixture in a blender and blend until smooth and a little grainy.
Add 1 tablespoon water if the mustard is too thick. Add water a tablespoon at a time until you reach your desired thickness.

Note: The mustard will keep for up to 6 months refrigerated in an airtight container.

CONDENSED MILK MUSTARD
1 tin condensed milk
5 tablespoons mustard powder
½ cup mayonnaise
½ cup good quality vinegar
Blend together until smooth.
Recipe: Received from Aunty Sally Channet years ago
Photo: Lesdee Gloak Bam

POTATO BITES
300 g grated potatoes
3 eggs
½ cup shredded cheddar cheese
¼ finely chopped onion (optional)
¼ teaspoon garlic powder
salt and pepper to taste

Mix everything together.
Spoon into a muffin tray, bake on 180ºC for about 25 minutes.
Recipe and photo: Amanda Conradie

SUMMER SALAD MOULD WITH FRESH FRUIT
You can use any fruit or vegetables in this salad. Keep the boiled egg slices at the bottom as this add as a beautiful decoration on the finished dish.

1 fresh pineapple, peeled, cored and cut into pieces
2 cups water
¼ cup sugar (65 ml)
2 tablespoons powdered gelatin
2 cups frozen peas, boiled for 3-4 minutes
¼ cup clean and chopped fresh celery
½ tsp celery salt
½ tsp onion salt
½ tsp white pepper
½ tsp black pepper
1½ tsp Apple cider vinegar
2 hardboiled eggs
1 fresh pear, peeled, cored and cut into slices
4-5 fresh green beans, washed
6-7 fresh grapes, washed, halved and seeds removed

Rinse a 2 liter ring mould/BUNDT pan with cold water.
Boil pineapple, pear and halved grapes in water and sugar for 5 minutes.
Sauté green beans till al denté and cut into small pieces.
Remove from heat, add pineapple, grapes, peas, celery and vinegar. (Keep pear separately!)
Season with salt, pepper, celery salt and onion salt.
Dissolve gelatin in a 1/4 cup warm water and add to pineapple mixture.
Let cool.

Slice eggs in round circles (I used an egg cutter).
Spray form with Spray+Cook (here I sprinkled freshly ground black pepper at the bottom of form for decoration.
Arrange egg slices at bottom of form.
Arrange pear slices evenly around the form.
Pour cooled pineapple mixture on top. Do this gently to keep the egg and pear slices at bottom of form.
Let set for 3 hours or preferably overnight.
Serve on a salad plate.

Recipe: Amanda Conradie
Photo: Elize de Kock

VERKLEURMANNETJIE TERT
Resep: Babsie Basson
Foto: Annetjie van Huyssteen
FOOD LOVERS RECIPES
1 blik karamelkondensmelk
1 blik vrugte
1 pakkie jellie
1 pakkie Tennisbeskuitjies
1 eetlepel botter (gesmelt)

Maak die koekies fyn en meng met die gesmelte botter. Druk die koekiemengsel in tertbak se bodem vas. Dreineer die sap van die vrugte en maak die vrugte fyn. Verhit die sap van die vrugte en vul dit aan met water tot 1 koppie vloeistof. Maak die jellie aan met die sap en water.
Meng die jellie, vrugte en karamelkondensmelk en plaas ditop die tertkors.
Plaas in die yskas vir minstens 1 uur. Garneer met vars vrugte en room.
Voorstelle van jellie en vrugte:
pienk jellie en aarbeie
groen jellie en kiwi of appel
geel jellie en pynappel
oranje jellie en perskes
pienk jellie en koejawels
geel jellie en piesangs of suurlemoene
blou / pers jellie en bloubessies

SPINACH CHRISTMAS TREE
200 g vegan cheese, crumbled
1 vegan puff pastry
200 g frozen spinach ,thawed and water squeezed out
1 tablespoon olive oil
1 small onion, chopped
2 fresh onions, chopped
1 leek, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon zest
salt and fresh ground pepper
2 tablespoon almond milk

For the filling:
Heat the olive oil in a large pan and add the onion, the leek and the fresh onions, until soft.
Add the spinach and cook until it is no longer watery. Add the dill, parsley and lemon zest.
Remove from heat and add Violife Greek White crumbled, a pinch of salt and pepper. Set aside to cool.

To assemble:
Using a rolling pin flatten out your pastry until 1 cm thick. Cut out two big triangles of the same size with a small rectangle at the bottom, shaped like a Christmas tree. Use a ruler to make it easier to create straight lines. From the leftover pastry cut out some stars for decoration.
Place the spinach mixture inside one of the Christmas trees, leaving a 1 cm border.
Press it down with a spoon so it is smooth and not bumpy. Lift the second Christmas tree pastry and place on top of the filling.
Using a sharp knife cut the branches 2 cm apart and carefully lift each branch at a time and twist. Repeat with all branches. Add the stars to decorate.
Using a brush, lightly brush the pastry with almond milk, sprinkling with sesame seeds.
Bake for 30-40 minutes or until golden.
Recipe and photo: Catherine Terblanche
Recipe posted by Lesdee Gloak Bam

SLAAISOUS SKAAPBOUD
2.5 kg skaapboud
1 bottel Griekse slaaisous
200 g spek
5 -7 knoffelhuisies

Stop boud met knoffel en spek (maak gaatjies oral in die boud met ‘n skerp mes en druk in elke gat ‘n stukkie knoffel en spek).
Spuit slaaisous in boud.
Laat rus oornag in yskas.
Bak in 140ºC oond met deksel op vir 2 ure.
Skep elke 40 min die sous oor die vleis, of gebruik ekstra sous om oor te sit. Maak vleis oop en bak op 180ºC vir verdere uur tot mooi bruin.
Laat vleis rus voor opdien.
Resep en foto: Suenell Liebenberg

VARKBOUD MET KERSIES
3 kg varkboud, gevlek
2 koppies kersies
100 ml bruin asyn
150 ml heuning
1 pak spek, gesnipper en gebraai
sout en asyn

Sout en pepper vark aan vleis kant goed.
Sit 1 koppie kersies saam met die spek op die varkvleis.
Rol stewig op en maak vas met butchers tou/rek.
Plaas in vleis bak met deksel op en bak in voor verhitte oond 140ºC vir uur en half.
Haal uit en steek half koppie van kersies vas met tandestokkies. Bak vir nog ‘n uur sonder deksel.
Intussen meng res van kersies, heuning en asyn saam in voedsel verwerker tot glad.
Haal rol uit en gooi helfte van sous oor en bak laaste uur en half op 180ºC tot bruin. Haal vleis uit, bak en meng res van die sous by pan sous en sit terug in oond vir 5 min ek het kersies wat vasgesteek was af gehaal en saam sous gemeng vir opdiening.
Resrp en foto: Suenelle Liebenbeg

MAKLIKE KOEKSTRUIF -TRIFLE
Maklikste trifle ooit en ‘n wenner met my gesin jaar in en jaar uit.
Ek sit hom aan mekaar vorige aand, maar volgende dag sit ek die room op en maak mooi.
Vir 4 mense. Jy kan vermeerder soos jy wil.
1 rolkoek (swiss roll), in skywe gesny
1 madeira brood
1 blik ingelegde vrugte kelkie met kersies
1 liter vla (long life werk ook)
3 verskillende kleure jellie, klaar aangemaak en gestol
Koffie liqueur of sherry of enige liqueur van jou keuse
1 houertjie room, vir bo op
Vars blou bessies en maraschino kersies

Pak jou bak eers uit met rolkoek.
Drip liqueur so oor almal.
Pak nou lae van jellie, vla, vrugte en gesnyde koek.
Bedrip elke laag koek.
Maak mooi met geklopte room en versier met bessies en kersies.
Resep en foto: Lee Esterhuizen‎

ELIZE SE ASPERSIE, ERTJIE EN SAMPIOEN SLAAI
1 blikkie ertjies (410 g)
1 blikkie aspersies (410 g) (in stukke gesny)
1 blikkie sampioene (225 g) (gesny)
1 halwe ui, fyn gesny
1 eetlepel Cross & Blackwell mayonnaise

Meng tesame in mooi slaaibak.
Kan ‘n dag of twee vroeër gemaak en in die yskas gehou word.
Bedien koud.
Foto en resep: Elize de Kock

GINGERBREAD COOKIES
½ cup butter
½ brown sugar
¼ cup molasses
¼ cup honey
1 egg
1 teaspoon vanilla essence
2 ½ cups cake flour
2 teaspoon ginger powder
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon salt
1/8 teaspoon cloves

Preheat oven to 180°C.
Cream butter, sugar, molasses and honey together.
Beat in egg and vanilla.
In another bowl combine dry ingredients.
Add the wet ingredients and mix well.
On a floured surface in batches roll the dough to ¼ inch thickness.
Cut using cookies cutters or stencils.
Place on ungreased baking sheets.
Bake about 8-10 min until nicely browned and sturdy.
Ice when completely cooled.
I used royal icing to decorate mine.
Recipe and photo: Nicolette Papas

http://www.foodloversrecipes.com/2015/04/heibre-se-royal-icing/