CHICKEN AND PINEAPPLE STIR-FRY
Easy, quick dinner for two.
2 chicken breasts, cut into cubes
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon fish sauce
1 egg
¼ teaspoon pepper
3 tablespoons flour
3 tablespoons Maizena
oil for frying
250 g mushrooms sliced
1 clove of garlic diced
1 tablespoons diced fresh ginger
1 deseeded green chili
250 g streaky bacon
400 g pad Thai flat noodles
1 cup fresh pineapple chunks
1 cup litchi juice
¼ cup brown sugar
1 tablespoon soya sauce
25 ml Rum
100 ml sweet and sour sauce.
In a bowl, add chicken breasts.
Add soy sauce, fish sauce, sesame oil, pepper and egg.
Cover and let marinate in fridge for at least 2 hours.
Add flour and cornstarch to chicken to create a thick batter.
Heat oil in large wok on medium high heat.
Add chicken and fry until chicken is browned, turning if necessary.
Remove chicken from oil onto a plate lined with paper towels.
Fry the bacon, garlic, ginger, chili and mushroom in the same wok. (If using vegetables, now is the time to add it.)
In a medium saucepan, combine pineapples and litchi juice.
Bring to a boil then add the brown sugar, rum and soy sauce, and simmer until the pineapple is tender.
Pour in the sweet and sour sauce and add the pineapple and chicken to the wok.
Add the noodles and fry 2 minutes.
TIP:
You can add vegetables of your choice like sugar snap peas, carrot etc. Just fry together with bacon and mushroom.
Serve immediately. Enjoy!
Resipe tested and photo: Elize de Kock

BAKED CHEESECAKE WITH BUTTERMILK
1 pkt (200 g) Tennis biscuits, crushed
125 ml melted butter
200 g plain cream cheese, at room temperature
1 Tin (397 g) tin condensed milk
250 ml buttermilk
3 large eggs
juice of 1 lemon
Fresh Fruit of your choice and a drizzle of Honey to decorate (I used Berry Medley Coulis from Woolies)

Preheat the oven to 150°C. Grease a springform cake pan.
Mix the crushed biscuits with the melted butter. Press the mixture onto the base of the prepared cake pan and refrigerate for 20 minutes.
Stir the cream cheese until smooth. Add the condensed milk, buttermilk, eggs and lemon juice and mix well. Once the biscuit mixture is set, pour the cream cheese mixture into the cake pan and bake for 1 hour.
Switch off the oven, open the door and leave the cake to cool down completely.
Carefully remove the cheesecake from the pan and decorate.
Photo: Melissa Ann Vermeulen

CHAKALAKA BROOD
2 koppies koekmeel (500 ml)
2 teelepels bakpoeier (10 ml)
½ teelepel sout
vars gemaalde swartpeper (na smaak)
droë knoffel vlokkies (na smaak)
aromat (na smaak)
2 eetlepels suiker (30 ml)
4 eiers (geklits)
4 eetlepels gesmelte botter of margarien (60 ml)
1 koppie gerasperde cheddar kaas (250 ml altesame, 170 ml vir binne-in, 80 ml vir bo-op)
1 blik 410 g Chakalaka (enige geur, ek verkies egter “hot&spicy” van Rhodes, wat as eindproduk dan baie mild uitkom)

Sif koekmeel, bakpoeier, sout, speserye, en suiker saam in ‘n groot mengbak.
Klits 4 eiers met ‘n vurk, voeg gesmelte botter of margarien by, en meng dit dan by droë bestanddele in.
Roer dan die blik chakalaka en 170 ml kaas by.
Meng goed.
Smeer of spuit ‘n broodpan.
Gooi mengsel in broodpan en krap eweredig.
Strooi 80 ml kaas bo-op.
Bak by 180°C vir ongeveer 50 minute tot ‘n toetspen skoon uit die middel van die brood kom.
Bedien warm of koud met botter of margarien.
Resep en foto: Liska Mariska Hulme

AARBEI EN PAPPINO KONFYT
650 g aarbei
650 g pappinos
1.3 kg suiker
4 eetlepels suurlemoen sap

Maak vrugte skoon en spoel mooi af. Sny in stukke en versap. Sit in pot met suiker en suurlemoen sap.
Kook stadig tot suiker opgelos is. Kook nou viniger vir so 45 minute, toets met koue piering uit vrieskas.
As jy jou vinger deur trek en hy rippel, is hy reg.
Bottel warm in gesteriliseerde bottels.
Heerlik. En dit ruik fantasties as dit kook.
Foto en Resep: Christine Cotter

NARTJIEKONFYT
Hier is my nartjiekonfyt amper smeer.
1 kg geskilde nartjies, in stukkies gesny
1 kg suiker
1 suurlemoen, in stukkies gesny

Alles saam gekook.
Suiker eers laat oplos en toe vinnig gekook omtrent driekwartuur.
Warm gebottel. Dit het baie mooi uitgekom.
Resep en foto: Dorothy Albertskruger

HOENDER EN BROCCOLI SOP
30 ml olyfolie
600 g hoenderborsies sonder vel, in blokkies gesny
1 groot uie, gekap
15 ml knoffel
2 pakkies Ina Paarman Roasted chicken gravy
6 aartappels in blokkies gesny
1 kg broccoli
60 ml Ina Paarman Basil pasto
60 ml Ina Paarman Gedroogte tamatie pasto
30 ml droë pietersielie
125 ml room
1,75 liter kookwater
sout en peper na smaak

Verbruin die hoenderblokkies, voeg gekapte uie by en braai vir 5 – 7 minute, voeg knoffel by en braai vir 3 minute.
Voeg die 2 pakkies roasted chicken gravy, aartappelblokkies, broccoli, basil paste, gedroogte tamatie paste, pietersielie, water, sout en peper by.
Ek het die sop vir 20 minute in ‘n stoompot gekook.
Skep hoender en groente in ‘n voedselverwerker en verwerk tot ‘n puree. Plaas terug in die pot, meng dit met die water waarin dit gekook het.
Voeg die 125 ml room by en bedien met brood van eie keuse.
Foto en resep: Elna Erasmus

BAR ONE CHOCOLATY EXPLODING CAKE
Rather late than never for National Chocolate Day… even if you’re on a diet.
Die maklikste, heerlikste koek wat ek nog ooit gebak het… DEATH BY CHOCOLATE!!
4 tablespoons self-raising flour
4 tablespoons sugar
2 tablespoons cacao powder
1 egg
3 tablespoons oil
3 tablespoons milk
butter
castor sugar
3 mini snickers chocolates (You can use Rolo chocolates if prefer)
2 Bar One chocolates
70 ml milk

Grease 2 ramekins or mugs with butter and dust with castor sugar.
Bar-One Sauce:
Break Bar-One Chocolates into a glass bowl, pour in 70 ml milk and melt over a saucepan with boiling water. Stir continuously till melted. Remove from heat and keep warm.

Cake:
In a bowl, mix flour, sugar and cacao powder.
Add egg, oil and 3 tablespoons milk.
Mix together to make a smooth batter.
Cut one mini snicker into pieces and put in center of your ramekin.
Pour in one tablespoon of batter over snicker in ramekin.
Position one snicker/Rolo in center of batter and add in the rest of batter over mixtures in the ramekins.
Microwave on 800 watts for 1 minute 20 seconds.
Remove from microwave, let cool for a few seconds.
Remove from ramekins, and drizzle with Bar-One Sauce.
Recipe and photo: Amanda Conradie

SJOKOLADEKLONTE
200 g donker melksjokolade
100 g soet pofkoring (4 x 250 ml)
75 g sprinkelneute (100 ml)
20 papier koekbakkies

Smelt sjokolade oor warm water.
Voeg pofkoring en 75 ml van die sprinkelneute by.
Roer tot pofkoring heeltemal met sjokolade bedek is.
Skep in papier bakkies.
Strooi res van sprinkelneute bo-op en plaas in yskas om hard te word.
Lewer so 20 koekies
Resep en foto: Rosemarie Nel

CHOUX PASTRY WITH GANACHE FILLING
Die poffertjies se resep gebruik ek al vir baie jare ek kan nie onthou waar ek dit gekry het nie.
This pastry is used for sweet and savoury profiteroles (cream puffs)
125 ml water
65 g butter
125 ml cake flour
1 ml salt
2 eggs

Place water and butter in a saucepan. Bring slowly to the boil. Allowing butter to melt before water boils. Remove from heat. Add flour and salt. Return to heat and stir quickly until a ball forms in the middle, and he dough comes away from the sides. Remove from heat and leave to cool for 5 minutes.

Add eggs one at a time, beating well after each addition until dough is stiff. If making puffs, place teaspoons full on greased baking tray or pipe in long shapes for eclairs. Bake in preheated oven at 200°C for 10 minutes. Reduce heat to 180 degrees C for 15 minutes.
Leave to cool in oven. Fill with cream, confectioners custard or savoury fillings. Makes 16 puffs or 12 eclairs.
Raw dough can be kept, covered, in a cool place for 1 day or frozen for 3 months. Store empty shells in an airtight container. When need, reheat for a few minutes to make crisp.

Ganache vir vulsel:
500 gr donker sjokolade gekap
250 gr room
2 eetlepels klapper
12 pekanneute, fyngekap
12 kersies, fyngekap

Verhit room tot kookpunt. Voeg gekapte sjokolade by en roer tot sjokolade opgelos is. Voeg neute, klapper en kersies by. Spuit in doppies en doop punte van doppies in sjokolade.
Resep en foto: Petre van Jaarsveld

SAMPIOENE PASTEI
200 g bacon bites
15 ml olyfolie
4 preie, in skyfies gesny
6 knoffelhuisies, fyngedruk
500 g knopie sampioene, in kwarte gesny
200 g spinasie, gesnipper
1 eetlepel meel
1 koppie room
1 suurlemoen se gerasperde skil
1 teelepel chillie flakes
Sout en swart gemaalde peper na smaak ( ons het 2 teelepels sout gebruik )

Krummelkors :
100 g cream crackers, fyngerol
1/4 koppie botter, gesmelt
100 g belee cheddar kaas
1 handvol gekapte pietersielie vir voorsit

Voorverhit die oond tot 230°C.
In ‘n pan braai die spek tot lekker bros en hou eenkant.
In dieselfde pan verhit die olie en braai die preie en knoffel tot sag.
Voeg die sampioene by en roerbraai vir 10 min en voeg die spinasie by en braai tot verwelk.
Strooi die meel oor en roer deur.
Giet die room by op lae hitte en prut vir 5 min.
Geur met die suurlemoen en chillie flakes en sout en peper na smaak.
Skep die mengsel in ‘n oondvaste bak.
Krummelkors:
Meng alles goed en sprinkel dit oor die sampioene mengsel.
Bak vir 10 min of tot goudbruin in die oond.
Sprinkel pietersielie oor en sit voor.
Foto : Gideon Louw
Resep geplaas deur Gideon Louw