TINNED PILCHARDS FISH PATTY
2 tins pilchards in tomato sauce
4 slices bread
1 onion, finely diced
2 eggs
pepper
fish spice
oil fry frying
flour for coating

Clean fish then mash fine with a fork.
(Do not use the tomato sauce)
Soak bread in a little water or milk.
Press excess liquid out of bread by squeezing in you hands.
Add to fish.
Add onions and mix well together.
Beat the 2 eggs and add to the fish. Mix well together.
Add you pepper and fish spice to taste.
Make balls and coat with flour, flatten a little.
Fry in a pan in a little hot oil until nice and brown.
Turn over and fry the other side.
Make your hamburger to your choice.
Recipe and photo: Caroline du Plessis

BULLY-CHEESE BRAAI SIDE-DISH
1 packet ready made dough or make your own
1 tin bully beef
1 onion, finely diced
750 ml cheddar cheese, grated
1 packet potato bake of your own choice
500 ml fresh cream

Mash the bully beef with a fork.
Knead the bully beef, diced onion, and cheese properly into the dough.
Roll dough into golfball size balls and place into a bittered ovendish.
Mix cream and potato bake well together.
Pour over dough balls.
Bake at 180°C until balls are done.
Sprinkle extra cheddar cheese over and bake a little longer so cheese can melt.
Recipe and photo: Caroline du Plessis

PIESANG EN YOGURT MET MARSHMELLOWS SLAAI
piesang, in ringe gesny
vanilla yogurt
pink & white marsmallows
Meng alles saam.
Jy moet hoeveelhede aanpas, want dit hang af hoeveel mense jy gaan bedien.
Resep en foto: Jurina Groenewald

CURRIED CABBAGE PICKLE
1 cabbage, finely shredded with food processor or by hand
6 green peppers, finely sliced and cut into 1.5 cm in length
600 g onions, finely chopped
5 cups sugar
5 cups vinegar
30 ml salt
8 tablespoon curry powder. I used Rajah flavourful and mild, and 1 extra spoon Rajah Hot curry powder
10 ml gound ginger powder
5 ml white pepper
15 ml tumeric
20 ml mustard powder
a few bay leaves

Cook shredded cabbage for +- 30 minutes.
Add all other ingredients.
Cook until almost dry. Just a little liquid covering the cabbage.
Remove bay leaves before bottling.
Bottle and seal in sterilized jars while still hot.
Turn upside-down allow to cool.
Recipe and photo: Caroline du Plessis

ORZO SALAD WITH DIJON VINAIGRETTE
1 package orzo pasta
1 cup black olives, sliced
½ cup sun-dried tomatoes packed in oil, chopped
½ cup freshly grated Parmesan cheese
4 green onions, sliced
2 handfuls of fresh rocket

Dressing:
½ cup olive oil
¼ cup red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
salt and pepper to taste

Cook the orzo according to the directions on the package.
Drain and rinse the orzo very well.
Add the orzo, black olives, sun-dried tomatoes, Parmesan, and green onions to a large bowl, and stir to combine.
Add all of the dressing ingredients to a jar with a tight fitting lid and shake for vigorously for 30 to 40 seconds or until creamy.
Taste and adjust the dressing to your liking. Add more sugar if you like a sweeter dressing or more vinegar if you like it more vinegary. Pour the dressing over the salad and mix well.
Add the rocket to the salad and mix well. Refrigerate for at least 30 minutes before serving.
Recipe placed by Amanda Conradie

TROPIESE TERT
2 koppies bruismeel
1 ½ koppies suiker
2 teelepels koeksoda
2 piesangs fyn gedruk
1 teelepel sout
2 eiers
1 blik 420 g fruit cocktail met sous en al byvoeg

Meng alles saam in mengbak.
Gooi in gesmeerde tert bak (gebruik cook and spray).
Bak 45 min op 180ºC, toets net of heeltemal deurgebak het (nadat ek die oond afskakel, los ek dit nog so ‘n bietjie in die oond)

Sous:
½ koppie ideal melk
1 koppie suiker
½ koppie klapper
4 eetlepels gesmelte botter of margarien
1 teelepel vanilla essence

Kook saam vir 5 min en gooi oor tert sodra dit uit die oond kom, maar prik die tert met vurk sodat die sous kan intrek.
Resep en foto: Yvonne Little (Naude)

CHICKEN LETTUCE WRAPS
Marinade:
1 teaspoon cornstarch
2 teaspoons Sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce

Filling:
1 ½ pounds boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
½ cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to package directions

Cooking sauce:
1 tablespoon Hoisin sauce
1 tablespoon Soy sauce
1 tablespoon Sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Lettuce leaves, washed and taken off the head but left whole

Mix all ingredients for “cooking sauce” and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 teaspoon oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 tablespoons oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 tablespoons oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so.
Add mushrooms, bamboo shoots and water chestnuts stir-fry an additional 2 minutes.
Return chicken to the pan.
Add mixed cooking sauce to the pan. Cook until thickened and hot.
Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them.
Then pour chicken mixture on top of noodles.
Serve alongside lettuce leaves, allowing everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually.
Recipe posted by: Natasha Pennington

MEISIE SE HERDERSPASTEI
Maak solank jou kapokaartappels voor die tyd.
6 aartappels in blokkies gesny tot sag en gooi water af.
Margarien en sout by gaar aartappels en melk en druk fyn en roer goed deur.
Hou jou kapokaartappels eenkant.

2 medium opgekapte ui, fyngekap
1 groen soetrissie, fyngekap
1 wortel, fyngekap
1 aartappel, in klein blokkies gesny
500 g maalvleis
1 eetlepel braaivleis speserye
2 eetlepels seesout
½ koppie blatjang

Braai uie en soetrissie tot sag .
Voeg maalvleis by uie mengsel en voeg ook die aartapppelblokkies en wortel by, voeg res van bestanddele by en 1 koppie water en kook oor matig hitte tot wortel en aartappel sag is.
Pak vleis mengsel in bak skep kapokaartappels bo op, krap mooi met vurk en verf met eier.
Ek het kaas oorgestrooi, soos op die foto.
Bak vir 30 min. by 180ºC vooraf verhitte oond tot kapokaartappels ligbruin is.
Resep en foto: Meisie van der Colff

MA SE VISPASTEI
Kors:
Meng saam tot deeg:
3 groot aartappels, gaar
60 ml margarien
2 eiers, geklits
sout en peper na smaak
10 ml bakpoeier

Vulsel:
1 groot blik pulchards in tamatiesous
200 ml mayonaise
2 uie, fyngekap
pietersielie
30 ml asyn
2 eiers, geklits
knypie rooipeper

Dreineer vis en hou sous eenkant.
Meng res van vulsel behalwe rooipeper saam.
Smeer of spuit oondbak.  Smeer kors op bodem en aan kante.
Sit vulsel in kors en gooi die vissous oor. Strooi rooipeper oor.
Bak op 180 ºC vir 30 min.
Bedien saam met soet ertjies.
Resep: Adri Coetzer

SPONGE LAYER CAKE/SWISS ROLL
5 eggs
1 cup sugar
1 teaspoon vanilla essence
3/4 cup flour
1/2 cup cornflour
1 teaspoon baking powder
pinch of salt
500 ml fresh cream whipped with 4 teaspoons of sugar
1 punnet strawberries
strawberry jam

Separate eggs.
Beat egg whites until stiff, add sugar and beat again.
Add egg yolks and vanilla essence to the mixture and beat.
Fold in sifted dry ingredients.
Pour into 2 greased round tins or a swiss roll tin and bake at 180 degrees for 15 minutes.
When cool, halve the cakes and spread strawberry jam, whipped cream and cut up strawberries.
Enjoy
Recipe and photo: Yasmeen Ibrahim‎

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