MELTING MOMENTS
500 g margarine (i used white woodenspoon)
Beat till nice and creamy.
add 1 cup icing sugar  and beat well.
add 1 cup maizena and beat well.
add 4 cups cake flour 1 at a time to a soft dough
I used a piping bag.
Bake in pre heated oven at 160°C for 10 to 15 min
Photo: Dorothy Cape

STREEPSPEK MET GEPOSJEERDE EIER EN MAKLIKSTE HOLLANDSE SOUS
Hollandaise sous (die maklikste manier met stick blender)
Perfekte klassieke Hollandaise sonder dubbelkoker en sonder dat die sous skif of split.
3 eier gele
¼ teelepel Dijon mosterd
1 eetlepel suurlemoensap
1 druppel warm pepersous soos Tabasco
½ koppie botter

Sit die eiergele, mosterd, suurlemoensap en Tabasco in ‘n maatbeker. Pols met stick blender vir 5 sekondes.
Maak botter in mikrogolf warm tot gesmelt. Druk die stick blender in die eiergele en sit aan op hoogste spoed terwyl die gesmelte warm botter stadig in dun stroom bygegooi word. Dit sal onmiddelik dik word. Hou die sousie warm deur in bak met warm kraanwater te sit tot opdiening.
Foto:   Elsabie Templeton

PINEAPPLE AND CHICKEN SALAD
2 boiled and cube chicken breast
1 cup pineapple cubes
1 cucumber cubes
3 tablespoons sweet corn
½ teaspoon salt
¼ teaspoon pepper
2 tablespoon fresh cream
3 tablespoon mayonnaise
In a bowl mix all together.
SERVE CHILLED
Recipe and photo: Eleanor Ferndale

JELLO-SHOTS
Ek het 100 Jello Shots vir my vriendin se Bachelorettes gemaak verlede naweek. Was ‘n wenner.
1 pakkie jellie
225 ml kookwater
145 ml koue water
80 ml vodka

Los jellie op in kookwater.
Voeg koue water en Vodka by.
Gooi in shooter glasies en laat stol in yskas.
Alternatief kan Vodka vervang word met Cane of Vin Coco.

BUBBLEGUM JELLO-SHOTS
1 pakkie bubblegum jellie
225 ml kookwater
125 ml koue water
100 ml bubblegum sours

Los jellie op in kookwater.
Voeg koue water en sours by.
Gooi in shooter glasies en laat stol in yskas.
Resep en Foto: Fiona de Jager

AMANDEL- OF PEKANNEUT KAASKOEK
Kors:
1 ½ pak Digestive koekies fyn gedruk en met gesmelte botter aangemaak.
Druk vas onder in los boom pan.
Vulsel:
60 g suiker
5 ml maizena
5 ml koekmeel
2 x 250 g roomkaas
125 ml room
5 ml suurlemoensap
3 ml Vanilla geursel
3 groot eiers

Room die eiers, suiker en vanilla saam.
Voeg die roomkaas by, dan die maizena, koekmeel, suurlemoensap en room.
Klits goed.
Skep die vulsel oor koekie laag.
Bak by 150ºC vir so 1 – 1 ½ uur totdat kaaskoek ferm voel aan bo kant met vingers.
Terwyl kaaskoek bak maak die stroop.

Stroop:
150 g suiker
185 ml water
1 kaneelstokkie
10 ml suurlemoensap
150 g grof gekapte amandels met velletjie aan of pekaneute

Plaas al die bestandele saam in ‘n pot buiten die neute en bring tot kookpunt terwyl geroer word.
Verlaag die hitte en laat dit prut vir so 10 min. of totdat stroop omtrent die helfte verminder het in inhoud.
Voeg gekapte neute by die stroop, roer deur, haal van plaat af en sit deksel op.
Sodra kaaskoek reg is, haal uit en sit pan / pannetjies binne-in bakplaat sodat sous daarin drup, indien wel uitloop.
Skep nou die neutstroop oor en sit weer in oond vir so 10 min.
Haal uit en laat afkoel in pan, sit pan dan in yskas vir so 3 ure of oornag.
Ek het die klein los boom panne van so 10 cm in deursnee gebruik (wat 2 porsies elk lewer) omdat dit makliker is as ‘n groot ronde pan.
Foto: Frances Smith

CHOCOLATE AND CINNAMON MALVA PUDDING
Sauce:
375 ml cream
125 g salted butter
200 g white sugar
35 g cocoa powder
1 cinnamon stick

Malva pudding:
30 g butter
100 g white sugar
1 whole egg
5 ml vanilla extract
80 g smooth apricot jam
5 ml bicarbonate of soda
125 ml full-cream milk
135 g cake flour
35 g cocoa powder
pinch fine salt
20 ml ground cinnamon

Method Sauce:
Place all the ingredients into a saucepan and bring to the boil, stirring, until the sugar has dissolved, then reduce the heat and simmer for 2 minutes. I did it on microwave 5 min on high and stirring every 2 min.
Remove from the heat, remove the cinnamon stick and set aside.

Malva pudding:
Whisk the butter and sugar together until creamy, then add the egg and vanilla extract and continue whisking until light and fluffy.
Whisk in the apricot jam. Dissolve the bicarbonate of soda in the milk (it will start to bubble, as if it is coming alive).
Sift together the flour, cocoa powder, salt and ground cinnamon.
Fold the dry ingredients into the egg mixture alternately with the milk mixture, until it comes together.
Grease a 2 litre capacity ovenproof dish. Pour the mixture into the prepared dish. Pour over half the sauce and cover with a lid or a layer of foil.
Bake in a preheated oven at 180°C for 30 minutes.
Pour over the remaining sauce. Place the dish back in the oven, uncovered, for a further 15 minutes, or until the centre of the pudding is cooked and the sauce is bubbling around the edges. Serve hot.
Photo: Meisie Van Der Colff

RED BEAN CURRY
2 x chopped onions
4 garlic cloves crushed
Some ginger
One dried red chilli
1/4 teaspoon Garam masala
One tablespoon curry powder of choice/ I used mild
1/4 teaspoon turmeric
Tablespoon tamarin chutney/ or mrs balls.. ( I used tamarin cos I didn’t have mrs balls
Two cans red beans
Beef blocks of choice .. I used chuck cut into blocks
Chop and fry onions till nearly black. Add garlic and ginger, dried chilli curry powder, masala and turmeric.
Add meat and fry really well..
Add the beans
Add chutney salt n pepper to taste and a little water just to cover.
Transfer to your slow cooker and cook for three to four hours
Photo: Tracy Vohra

NOUGAT WITH GUMDROPS
2 tbsp Butter
2 bags Mini Marshmallows (250g per bag)
2 bags White Chocolate Chips (225g per bag)
2 cups Gumdrops

Melt first 3 ingredients together until smooth. Mix in gumdrops. Spread on parchment paper lined 9 x 13 pan.
Chill overnight in fridge. Cut into squares.
**can be stored in freezer
From Leanne Lafleche
Photo : Shellaine Muller
Tweede foto: Theresa Van Wyk 

Gebruik hierdie gumdrops dit werk baie goed

TUNA TERT MET SKYFIES
2 blikkies Tuna, dreineer
1 groot pak Kaas en Uie skyfies
½ stukkie green pepper, fyn opgekap
1 ui, fyn gesny
100 ml blatjang
100 ml mayonnaise
150 ml melk
3 eiers
1 koppie kaas

Braai uie en green pepper saam.
Maak jou skyfies fyn.
Meng alles goed saam.
Gooi in oondbak.
Bak vir 30 min teen 180°C.
Geniet!!!
Hierdie is die lekkerste Tuna-tert wat jy sal maak!!
Dit is super maklik!
*Ek het kaas bo ook op gegooi. My familie is mal oor die Tuna tert!!!
Heerlik die volgende dag as dit lekker koud is.
Resep: Lizelle du Toit Roos
Foto: Bianca Swart

BAKED CHEESECAKE
3 x 250 g Smooth Cottage Cheese.
250 ml Fresh Cream
3 eggs
175 ml (3/4) cup of sugar
50 ml ( 3 heaped tablespoons) cake flour
5 ml ( tsp ) Vanilla essence
Base:
1 packet eat sum more or tennis biscuits. I only used used eat sum more.
3 tablespoons of melted butter

Crush biscuits with melted butter
Press crushed biscuits into a 24cm spring form baking tin ( the one with a loose bottom)
Mix all the ingredients and scoop into the biscuit lined baking tin.
Bake @ 180 degrees C for 35 to 40 minutes until set.
Cool the cake
Tips:
If the cake crack on setting it was overbaked
Cheesecake should have a slight wobble in the middle and the remaining heat in the cheese cake will set it.
Top with soften caramel or a topping of your choice.
Photo: Sandra- Ann Hendricks