JUANRI SE AARTAPPELSLAAI
Kook 6 aartappels in sout water tot sag en geskil (nie mash nie)
1 medium ui, gerasper
4 gekookte eiers, in stukkies gesny
375 ml Nola mayonnaise (voeg meer by as aartappels baie groot is)
3 eetlepels suiker
½ teelepel mince spice
½ teelepel barbeque spice
½ teelepel chicken spice

Sny aartappels in blokkies en meng goed deur in mengsel en plaas in yskas met ‘n deksel of foelie op.
En siedaar daar het jy ‘n vinnige en maklike ete om saam te bedien met wat jy eet.
Resep en foto: Juanri Van Der Walt

CURRIED MINCE STUFFED PANCAKES
I made these for supper night before last.
3 large onions
1 tablespoon crushed garlic
2 tablespoons tomato paste
1 kg beef mince
1 tablespoon mother in laws curry powder
1 tablespoon oriental curry powder
1 teaspoon mild rajah powder
3 bay leaves
1 teaspoon turmeric
3 chicken stock cubes
½ tin Koo baked beans
1 cup mixed vegetables
4 large potatoes
125 ml cooking oil
1 tablespoon apricot jam
mixed herbs

Heat a ½ cup cooking oil, fry onions until brown, add curry powders, garlic, mixed herbs, let simmer on low heat for 10 min. Add beef mince, tomato paste and 2 cups hot water, add chicken stock cubes, apricot jam, turmeric powder, cook for approximately 20 min. Add diced potatoes, mixed veg, bay leaves and baked beans, cook until veg is soft and gravy thickens, add more water if required.

Pancakes
1 ½ cups cake flour
1 egg
3 tablespoons melted butter
2 cups milk
1 teaspoon salt
1 teaspoon sugar

Mix dry ingredients together, form a well in the middle then mix in wet ingredients til smooth, lightly greases a shallow pan and add spoons of the mixture thinly to the pan on low heat, when it bubbles, flip and cook the other side.
Recipe and photo: Samantha Lottering

VIS PASTEI
2 rolle Skilferkors deeg (puff pastry)
500 ml basiese witsous
½ koppie gerasperde kaas
1 takkie vars dill
sout en peper
paprika
2 knoffel huisies
1 medium ui gekap
zest van een suurlemoen
1 teelepels droë origanum
5 porsies hake
½ pak skoon prawns
¼ koppie ertjies

Bak een laag puff pastry blind in ‘n tert bak tot gaar by 180°C vir ongeveer 15 minute.
Maak basiese witsous, voeg gerasperde kaas, zest en speserye by.
Smoor ui, knoffel, vis en prawns in bietjie botter.
Kook ertjies, dreineer.
Meng alles saam.
Skep in tert bak en bedek met nog ‘n laag deeg.
Bak in 180°C oond tot goudbruin.
Bedien saam kapokaartappels en slaai.
Resep en foto: Lelane van der Walt

Vir bogenoemde resep maak resep dubbel
http://www.foodloversrecipes.com/2015/01/mikrogolf-witsous/

VERSATILE BASIC SPONGE CAKE
Testing out my Bundt pan that I haven’t used for baking in years.
Superb recipe with a couple of variations at the bottom.
4 eggs (I used jumbo size)
160 g/280 ml cake flour
200 g/250 ml sugar (I used castor sugar for all baking)
pinch salt
15 ml baking powder
125 ml sunflower
125 ml water (room temp)
5 ml vanilla essence

Separate the eggs, placing egg whites in a large mixing bowl and the yolks in a small cup. Beat the egg whites until firm with a balloon whisk, if available, to create the greatest volume.
Sift flour, sugar, salt & baking powder into a bowl and add the oil, water and vanilla and mix at low speed with egg beater for 2 mins or until evenly combined.
Add the egg yolks to the batter and beat only until blended. Pour the batter into the bowl with the beaten egg whites and mix gently but thoroughly with a spatula.
If an angel cake tin is used, grease the tube only very lightly with margarine. DO NOT grease the sides or base of the tin.
OR
If a layer cake is made, grease two 220 mm springform cake tins generously with margarine*
OR
If a loaf cake is required, grease one large (2 litre) or two small (1 litre) tins generously with margarine.
OR
Spray out Bundt tin thoroughly with cook & spray* all the way to the edges as this cake does rise all the way to the edges.
Pour the batter into the tins and knock each tin lightly on a hard surface to release large air bubbles. Bake at 180°C for 20-25 mins for the layers or small loaves and 30-35 mins for the ring cake or large loaf, until golden brown and firm to the touch. Test with a metal skewer to ensure that the cake is thoroughly baked before removing from the oven.
Note:
It is essential to bake this cake correctly. If under cooked the sponge texture will collapse and if over cooked the cake will tend towards dryness. Check carefully towards the end of the baking time to ensure optimal results.
Turn the angel cake tin carefully and allow the cake to cool upside down in the tin for at least 20 minutes to prevent shrinkage and ensure a perfect texture.
OR
Loosen the sides of the layers in the springform tins and allow to cool for a few minutes before releasing the spring. Turn over onto cooling racism remove the bases and allow to cool completely before assembly.
OR
Loosen the sides of the loaf cake carefully, knock the tin on a hard surface and shake from side to side to release the base of the cake. Turn out onto cooling rack.
OR
Run the edge of smooth sharp knife along the inside edge between the cake and Bundt tin to loosen the cake. Allow to cool in the tin for a few minutes then turn out onto a paper round placed on top of the cooling rack. This enables you to move the cake to another plate later without breaking the cake. Allow to cool completely before drizzling with icing.
Serve plain or dust with icing sugar or drizzle with ganache.
This cake freezes perfectly with no icing or decorations.
Variations:
Can be filled with fresh cream, fresh fruits, caramel, chocolate shavings etc.
I opted to make a chocolate marbled cake as follows- pour half the batter into the tin. Mix 30ml of cocoa powder with about 50 ml of boiling water, mix until no clumps and mix into the remaining batter. Pour the dark mixture over the batter in the tin in a zig-zag manner or draw a knife through the batter to create a marbled effect.
*I always use Tin Glide for greasing the insides of the cake tins but it’s easier to spray the Bundt tin because of the curved sides.
Photo: Elsabie Templeton

Variasie met lemoen en donker sjokolade:
Vervang die helfte van die water met vars lemoensap en wanneer die beslag aangemaak is hou ongeveer 1/4 om met bietjie geel kleursel en die fyn gerasperde skil van lemoen te geur. By die ander 3/4 sit kakao poeier in bietjie kookwater opgelos soos per resep. Wanneer koek afgekoel het sprinkel kakao oor koek met siffie en sprinkel met eetbare goue poeier. Die lemoengeur is baie intens met die skil daarby en komplimenteer die donker sjokolade perfek.
Foto: Elsabie Templeton

HOE OM VARS GEMMER TE VRIES
Gemmer geskil en gerasper, gevries in ysbakkies.  Haal uit die ysbakkies en verpak in pastieksakkie.
Sit terug in vrieskas. Gebruik soos benodig.
So 15 ml per porsie
Resep en fotos: Wilma Batt

To freeze ginger, first peel and mince, or grate it. Then spread or scoop the ginger onto a parchment-lined tray. I like making teaspoon-sized portions. Freeze until solid and transfer to an airtight container. It should keep for about six months, though I’ve never had frozen ginger last that long because it’s so easy to use!
For most stovetop cooking and smoothies, you can just throw the frozen ginger directly into your dish. For baked goods or raw dressings, let the ginger thaw first; it only takes a few minutes if the chunks are small enough.

KITI’S HUNGARIN FRIED BREAD – LANGOS
Die ding het ‘n storie. Ek het dit jare terug op ‘n fete geëet. Toe Saterdag op ons local skou, is daar ‘n Hongaarse omie wat dit maak. Toe koop ek weer een. En toe soek ek ‘n resep want ek wou probeer in vetkoek verander. Die deeg self is sagter om mee te werk, en is nie so “taai” soos vetkoek as dit gebak is nie.

1 large potato, freshly boiled, peeled, mashed and kept warm (don’t use leftover mashed potatoes)
12.5 ml instant yeast
5 ml sugar
1 3/4 cups (245 g) all-purpose flour
15 ml vegetable oil
5 ml teaspoon salt
125 ml milk
2 cloves garlic, cut in half
Celery salt

Ensure there are no lumps in your mash. Place freshly mashed warm potatoes, yeast, sugar, flour, oil, salt, and milk into a medium mixing bowl or stand mixer and combine until well moistened.
Switch to the dough hook and knead for 5 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled. (I kneaded by hand, very easy). Divide dough into 8 equal portions. Shape each piece into a smooth ball and place on a lightly floured board. Cover and let rest 20 minutes.
In a large skillet, heat 1-inch canola oil to 180°C. Flatten and stretch each dough ball to really flat. Make 1 or more slits in the centre of the stretched dough. This is traditional and helps to keep the dough from puffing up in the middle and not frying properly. (for vetkoek do not stretch or cut, keep dough about 1 cm thick.
Fry one langos at a time about 2 minutes per side or until golden. Drain on paper towels. (VERY important, otherwise it can be too oily.
Serve hot rubbed with a cut garlic clove and sprinkled with salt (or celery salt). Do not omit the sprinkle of salt, it elevates the lango to superior. Add sour cream and grated cheddar on top if wished.
Or omit garlic and sprinkle with cinnamon sugar.
Or serve with mince, like Vetkoek.
Recipe posted and photo: Kiti Citi

THE CLASSIC STEAK AND KIDNEY PIE
Baie “prep” werk maar tog so lekker. Spandeer maar tyd om al die buisies uit die nier te haal, en mooi klein te sny.
1 tablespoon beef drippings or 1 tablespoon cooking oil
750 g beef neck, cut into 1 inch dice
200 g ox kidney (or lamb’s, trimmed and diced)
1 roll puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice
butter
4 large flat mushrooms, cut into thick slices
1 large potato diced
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
500 ml beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg, beaten, for glazing

Heat a large frying pan with a little of the dripping or oil.Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Lift out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 – 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
After 2 hours, check the meat for tenderness. Add the potatoes now, cook for an additional hour or until potatoes are tender. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it’s consistency and increasing it’s flavour.
Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a pie dish and allow to cool to lukewarm.
Preheat the oven to 180°C.
Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
Recipe and photo: Elize de Kock

Nota:  Elize de Kock –  Tog net ‘n “tip” vir die beginner kokke, moet tog nie verwar word deur die maam STEAK and kdiney en jou lekker rump steak in blokkies sny en die pastei maak nie, dit moet voorkwart wees, iets soos chuck of nek of brisket. Agterkwart is nie geskik vir kook nie.

MINCE AND POTATO BAKE
A meaty twist on your normal potato bake that makes a filling and delicious dinner!
15 ml sunflower oil
1 medium onion, finely diced
400 grams lean beef mince
6 medium potatoes, peeled, parboiled and cooled
1 sachet Knorr savoury mince dry cook-in-sauce
250 ml cream
200 ml water

Preheat the oven to 180°C.
Heat the oil in a pan and lightly sauté the onion until soft.
Add the beef mince and fry until well browned.
In the meantime, slice the parboiled potatoes and place a layer into the bottom of an ovenproof casserole dish and top with some cooked mince.
Continue to build the layers and finish with a potato layer on top.
Empty the contents of the Knorr Savoury Mince Dry Cook-in-Sauce sachet into a jug and mix together with the cream and water.
Pour the sauce over the layers and bake in the oven for 30 minutes or until the potatoes are soft and golden brown on top.
Photo: Marj Harper

PAMPOENKOEKIES SONDER SOUS
1 koppie gaar fyn pampoen
1 eier
1 koppie koekmeel
2 teelepels bakpoeier
knip sout
olie vir diep braai

Meng alles
Bak teelepels vol in taamlike diep en warm olie tot mooi bruin. Kry so 30 poffertjies.
RESEP GEPLAAS: Meisie van der Colff
Foto: Juanita Vermeulen‎
Nota: Ek het 60 ml melk bygegooi om die beslag bietjie meer slap te maak om dit soos ‘n plaat koekie te maak en het dit nie diepgebraai in olie nie. Het lepels vol in pan gebraai wat net gespray en cook was. Dit was regtig baie lekker. Baie dankie vir die resep

ALAGAARTJIE POT – CHOLESTROLBOMPOT
(vir 6 mense)
VLEIS
1 groot beesstert
1 groot heel beestong
½ kg skaapstertjies
6 skaaptongetjies
400 g soutbeesvleis, opgesny in 5 cm-stukkies
1 kg skaapskenkels
1 pakkie ontbytspek, gesnipper
½ glas droë rooiwyn

GROENTE
4 groot uie, gekap
500 g klein uitjies
½ bossie klein worteltjies, heel
2 selderystingels, gekap
300 g wit sampioene
2 groot bakhande vol jong groenbone, met die stingels afgesny
20 klein, vars heel aartappeltjies
pietersielie, fyngekap

SPESERYE
gemaalde swartpeper
10 heel naeltjies
2 lourierblare
1 kaneelstokkie
‘n paar wonderpeperkorrels
4 knoffelhuisies
1 klein jalepeño-rissie, ontpit en opgekap
½ pakkie bruinuiesoppoeier
2 teelepels gemengde kruie

Sit die beesstert en spek saam met ’n halwe koppie olyfolie in ’n koue potjie. Voeg al die speserye by (maar nie die soppoeier nie). Sit nou die potjie bo-op sy kole.
Braai dit vir sowat 30 minute en sit dan die beestong en skaaptongetjies bo-op die beesstert en spek.
Gooi ’n bietjie warm water en ’n halwe glas droë rooiwyn by. Sit die deksel op en kook dit taamlik vinnig vir sowat 80 minute. Gooi nog water by indien nodig. Pasop vir te veel sout; die soutvleis is klaar soutig.
Pak die soutvleisstukke saam met die skaapstertjies en -skenkels boop. Sorg dat daar genoeg water op die vleis is.
Pak die groente in lae bo-op:
Begin met die uie, dan die wortels en seldery. Pak die sampioene teen die rand, gooi die groenbone in die middel en druk die heel klein uitjies tussen die bone. Pak die aartappeltjies bo-op en en gooi ’n bietjie pietersielie oor. Kyk mooi waar die beestong in die pot lê; jy moet dit later uithaal.
Sit die deksel op en kook dit vir minstens ’n uur en ’n half.

Lig die tong met ’n lang vurk uit, sonder om die potjie deurmekaar te krap. Ontvel die tong en sny dit in skywe. Probeer die skywe instoot waar jy die tong uitgehaal het, sonder om dinge deurmekaar te krap.
Strooi die soppoeier oor en laat dit vir ’n halfuur lank stadig prut.
Maak intussen kluitjies aan.  Skep lepels vol bo-op en laat ’n halfuur lank prut. Maak seker daar is genoeg sous vir die kluitjies.
http://www.foodloversrecipes.com/2018/04/kruie-kluitjies-dumplings/
Resep geplaas deur: Hendrina Barkhuizen Kruger