SOUTKOEKIES
2 koppies koekmeel
1 teelepel sout
2/3 koppie warm water
1 teelepel bakpoeier
1/3 koppie olyfolie
½ teelepel rissievlokkies

In ‘n mengbak meng die meel, water, sout, bakpoeier en olyfolie tot ‘n elastiese deeg
Rol dit uit met ‘n roller tot omtrent 3 mm dik en sny in 50 x 50 mm blokkies ( ek’t sommer my pizza sny roller gebruik )
Smeer die bokante liggies met ‘n bietjie olyfolie en sprinkel die rissievlokkies of jou voorkeur speserye of kruie op.
Plaas op ‘n gespuite bakplaat en bak in ‘n voorverhitte oond 220 ºC vir 12 min of tot effens bruin
Resep en foto:Gideon Louw

BEEF SHIN
1 kg beef shin
1 kg fresh cut potjiekos vegetables
2 red onions chopped
1 tomato skin removed
salt and pepper and steak N chop spice, to taste
2 tablespoons vegetable oil
4 heaped teaspoons bistro

Cut and chop onions.
Heat a large pot and add oil on high.
Add chopped onions and fry till translucent.
Add shin and chopped tomato with salt, pepper and steak and chop spice.
Let the meat seal with spices in it to almost braised and then stir.
Add 1 cup of boiling water and put the lid on.
Turn heat to low and that’s it for the next 3 hours.
Just keep watching the fluid, add if necessary.
Now add bistro that has been mixed into 1/2 cup of cold water and added to the fluid to make a gravy.
Serve with fluffy basmati rice.
Recipe and Photo: Reuben K Coskey

MARANETTA SE PIESANG BROOD
ongeveer 4 ryp piesangs, fyngedruk
½ koppie margarien
½ teelepel koeksoda
½ koppie melk
1 teelepel vanilla
2 koppie meel
2 eiers geklits
1 koppie suiker
1 ¼ teelepel bakpoeier

Meng al die bestanddele, behalwe die koeksoda, piesangs en melk bymekaar.
Maak die koeksoda aan met die melk en voeg by die ander reeds gemengde bestanddele.
Voeg die piesangs by, meng goed deur, plaas in broodpan en bak vir 1 uur op 180 °C (350 °F)
Resep: Maranetta Barnard
Foto: Alet Cruywagen

KRISTIE’S CHOCOLATE TRUFFELS
1 batch cake dough, already baked
2/3 can condensmilk
300 g syrup
200 g chocolate spread
4 slabs dark chocolate of your choice, melted
15 ml alcohol of your choice (optional)

Make the cake dough like breadcrumbs using a food processor.
Add the condesmilk, syrup, chocolate spread, alcohol and mix well.
Roll into balls and dip into the melted chocolate.
Place onto trays in the fridge to set.
After it has set, place into airtight containers.
Serve and enjoy with some coffee or tea.
Recipe and photo Kristie Townsend

BOBOTIE
1 kg mince
2 thick slices bread (white or brown)
250 ml milk
2 chopped onions
30 ml cooking oil
15 ml medium curry
20 ml borrie
30 ml apricot jam
30 ml blatjang
30 ml vinegar
A few bay leaves
salt and pepper for taste
½ cup of raisins
1 small tin tomatoes
handful almonds (optional)
egg and milk (topping)
3 eggs
375 ml milk (use the left over milk, used to soak the bread)

Preheat die oven to 170˚C. Soak the bread with 250 ml milk. Squeeze out 3xcess milk from the bread, and keep the left over milk. Crumble the bread.
Braise the onion in the oil, until it is soft. Add, curry powder borrie, tomatoes, raisens, almonds, blatjang and jam.
Add a little water and cook for 2 minutes.
Mix the bread, mince , salt and pepper with the curry mixture and bayleaves and cook for 5 minutes.
Place the mixture on an oven proof dish, 30 cm x 25 cm.
Mix egg and milk and add on top of the mixture in the dish. Bake for 30 minutes on 170˚C.
Enjoy with white or yellow rice with sliced bananas.
Photo: Benita Rodrigues

BEST MOIST CHOCOLATE CAKE
Sift these ingredients together:
1 ½ cups cake flour
1 cup cacao powder
1 ½ teaspoons bicarb of soda
½ teaspoon baking powder
1 teaspoon salt

Mix in separate bowl:
1 ½ cups beer stout
1 teaspoon vanilla
1 teaspoon expresso powder (ek het 2 teelepels Jacobs met klein bietjie kookwater gemeng)

Wet ingredients:
1 cup butter
1 ½ cups sugar
3 eggs
½ cup mayonnaise

120 ml finely chopped dark chocolate

Preheat oven to 160 ºC.
Beat butter until soft add sugar and beat until fluffy and sugar dissolved. Add eggs 1 at a time and beat well. Lastly add mayo and mix well.
Add dry ingredients and wet ingredients bit by bit into butter mixture and mix well.
Lastly fold in chocolate.
Devide equily between 3 lined baking tins and bake aproxx 35 minutes.
Leave to cool in pan for aproxx 15 minutes before turning it out on cooling rack.

Icing
1 ½ cups butter
1 teaspoon vanilla
½ cup cacao power
5 cups icing sugar
4-5 tablespoons milk

Mix well and ice cake. Enjoy 🤗
Recipe and photo:  Mandy Nel

PROCESSING MACADAMIA NUTS
Nou ja as jy graag “nuts” wil gaan, dan lees jy eers die hele storie deur en dis nogal lank. Dank kry jy jou nuts in jou eie tuin en volg die proses en as jy klaar is voel jy ook “nuts”. Geen wonder dit is so duur in die winkels nie. En ja ek het nog al my vingers… hulle is baie hard om oop te kraak.

Proper processing of Macadamia Nuts is critical to having a crunchy, tasty nut to eat. If you don’t do all the steps, you can end up with nuts that never will have a crisp snap when you bite into it. So, here are things to keep in mind from the time you harvest the nuts through to the nut being ready to eat.

Husking
Husk the nuts as soon as possible after harvesting. With the Cate variety the husks split on the tree and fall off. Pick them up at least once a week during harvest time and remove the husks as soon as possible, like within a day or two. If you leave the husks on, the nuts will soon develop a mildew which will quickly effect the color of the shell and give the nut meats a musty taste. Also, the longer you leave the husks on, the harder they are to get off as they dry out and become hard. So, the sooner you can husk them the better.

Air Drying
When the nuts are first harvested, they have a high moisture content and the natural oils have not yet developed. The nuts need to be air dried, in shade, for at least two weeks to reduce the moisture content and to allow the oils to develop. If you crack the nuts before this drying they taste a little like coconut and not much of a nutty flavor. Ideally, the nuts can be placed on drying racks which allow a lot of air to circulate on all sides. Not more than two nuts deep on a wire mesh tray. After this two week drying, the nuts are ready to be delivered to the warehouse, or for your home drying.

Culling
It is very important to sort your nuts. Take out the nuts with obvious problems like cracks, worm holes or discoloration. Undersized nuts also have to be removed (under 1/2 inch).

Oven Drying
At the warehouse the nuts are dried in a walk-in dryer, for at least another 48 hours at 104 to 110° F. to reduce the moisture to around one percent. The shell will become brittle too, so it is easier to crack the shell without damaging the nut meat. A kitchen oven at the lowest warm setting, or a food dehydrator at the nut setting (around 104 degrees) for two to three days. Take a few nuts after 48 hours and test them by cracking them open and biting into them to see if they are crunchy. If they are still a little chewy, give them another 24 hours or so. Test a couple again. You can over-dry them. The time it takes for this drying is determined by how much moisture was removed during the air drying step.

Storing Dried Nuts
Once the nuts are dried and are crunchy, you can store them in a sealed container in a cool, dry place or in the freezer until you’re ready to use them. A heavy plastic bag will prevent nuts from reabsorbing moisture.

Store the macadamia nuts in a cool place until you’re ready to use them. A heavy plastic bag will prevent nuts from reabsorbing moisture.
You can crack the nuts and store the meats in a tightly sealed container in your refrigerator. The nuts store well, are tasty, and ready to eat. However, you may prefer them roasted.

To roast your macadamia nut meats:
Preheat your oven to 225 – 250 degrees F.
Place nut meats in a shallow pan, no more than two deep.
You may want to spritz the nuts with salty water just before you put them in the oven to give them a light, salty taste.
Roast pieces that are close in size at the same time. Avoid roasting small meats and half pieces with larger whole nuts. They will roast unevenly and possibly scorch the large nuts.
Roast the nuts for 10 to 15 minutes or longer, stirring occasionally. Watch them carefully. They can scorch quickly. Remove from the oven as soon as they begin to turn the lightest brown, The browning process will continue a short while after their out of the oven because of the nut oils continue to hold a high temperature.
Cool them quickly to stop the roasting process.
Since there are variation in nuts, oven temperatures, etc., it is best to monitor the process closely and adjust your times and temperatures to produce the color, flavor and texture to satisfy your taste.
Once you have removed the nuts from the oven, you may want to stir with dab of butter or naturally flavoured oil, or a sprinkle of salt to flavor. Serve hot or cool, or store in a tightly sealed container in your refrigerator.
Photo: Elize de Kock

ANNIE’S MOIST CHOCOLATE CAKE
1 3/4 cups flour
2 cups sugar
3/4 cup cacao powder
1 1/2 tsp baking powder
3/4 tsp salt
2 extra large eggs
1 cup buttermilk
1/2 cup melted butter
1 tbsp vanilla extract
1 cup strong hot coffee

Preheat oven to 180 º Celsius.
Grease 2 9-inch tins.
Sieve together all dry ingredients – twice.
Whisk together all wet ingredients except for coffee.
Mix wet & dry together until smooth.
Fold in coffee – very runny batter.
Pour batter evenly between 2 pans and bake for 35 minutes.
Allow to cool for 15 minutes in pans before turning out and cooling completely.

Whipped chocolate ganache:
Heat 2 cups of whipping cream in microwave, stir in 4 cups of dark chocolate chips until smooth, if need be, heat a further 30 seconds and stir until completely smooth. Rest in fridge for an hour, whip with balloon attachment on stand alone mixer until stiff, about 5 minutes.
Whisk one can caramel until smooth.
Spread caramel between layers, and frost cake with ganache.
Decorate with fresh strawberries.
Recipe and Photo: Annalize Hattingh‎

LINDA SE KERRIE KOOL- EN WORTELSLAAI
8 koppies gekapte kool
4 koppies gerasperde wortels
6 koppies gekapte uie
3 koppies Bruinsuiker
3 koppies bruin asyn
30 ml mosterdpoeier
6 eetlepel kerriepoeier
4 teelepel sout
6 eetlepel maizena

Kook saam: kool, wortels,uie,suiker en twee koppies asyn tot amper gaar.
Nog lekker crispy.
Meng res en voeg by.
Kook nog so 5 min. En bottel warm soos normaal.
Hierdie resep lewer ongeveer 9 x 375 ml botteltjies.
Resep: Linda J van Vuuren
Foto: Christelle van Rooyen

GEBAKTE VRUGTETERT MET ROMERIGE KARAMEL SOUS
(tertappels hier gebruik)
140 g / 175 ml suiker
50 g / 50 ml botter of margarien
3 eiers
140 g / 250 ml koekmeel
5 ml bakpoeier
knippie sout
125 ml melk
2,5 ml vanielje geursel
+- 400 g gedreineerde geblikte vrugte soos tertappels, pynappelstukke, pere of perskes

Karamel sous:
250 ml room of geblikte melk soos ideal melk (ek het klappermelk gebruik vanaand)
100 g / 125 ml suiker
2,5 ml vanielje of karamel geursel

Room die botter en suiker saam en voeg die eiers een vir een by terwyl goed ingeklits word na elke eier. Voeg die droë bestanddele by en meng terwyl die melk en vanielje bygevoeg word en goed gemeng word.
Smeer of spuit ‘n oondvaste bak met 2 liter inhoudsmaat. Skep die beslag in die bak en versprei eweredig. Rangskik die vrugte bo-op en bak op 180°C vir ongeveer 25 min of tot goudbruin en gaar.
Maak intussen die karamelsous deur die bestandele in kastrolletjie tot kookpunt te bring en dan vir 10 minute oor matige hitte te laat prut. Wanneer die tert klaar gebak het gooi die sous oor en bak vir nog 10 minute.
Bedien met vla, roomys of geklopte room.
Foto: Elsabie Templeton