BRöTCHEN (Duitse Brood Rolletjies)
2 ½ tot 3 koppies meel
1 pakkie aktiewe droë gis
1 teelepel suiker
1 teelepel sout
1 teelepel olie
1 koppie warm water
1 eierwit

Gooi 2 ½ koppies meel in ‘n groot bak en vorm ‘n gat in die middel. Meng gis, suiker en twee eetlepels water in ‘n aparte houer. Gooi die gismengsel in die gat, maar dit mag nie meng met die meel nie. Bedek die bak met ‘n lap en sit eenkant vir 15 min in  ‘n warm plek.
Voeg die oorblywende water en olie by en klits tot dit gemeng is. Draai deeg uit op toonbank en knie tot glad. Voeg die oorblywende ½ koppie meel by indien nodig. Sit deeg in ‘n bak, bedek en laat dit rys tot dubbel in grootte. Verdeel die deeg in 12 dele.
Vorm in ovaalrolletjies en plaas 8 cm uitmekaar op ‘n gesmeerde bak papier. Bedek en laat rys tot dubbel in grootte. Klits eierwit en 1 teelepel water met ‘n vurk tot glad en borsel op die rolle. Bak 15 tot 20 minute in ‘n voorverhitte oond teen 230 °C tot goudbruin.
Foto: Geane Jacobs

BICOLOUR DESERT WITH SEMOLINA
Today when we think about breakfast with milk we can choose different kinds of flakes, granolas, muesli and milk which has sometimes never been anywhere near a cow. When I was a child, only semolina rolled oats and rice were on the menu. Semolina with milk – our hated everyday breakfast – means that I don’t fancy using it in my kitchen. But, as they say, time is a great healer and semolina was on our table last weekend for dessert. The dessert had two colours: the first layer was vanilla, and the second was with cocoa. On the top I put some mousse with blueberries. The dessert was very grand and really very tasty.
(for 4 people)
Vanilla layer
50 g of semolina
400 ml of milk
3 tablespoons of brown sugar
1 teaspoon of vanilla essence
cocoa layer
50 g of semolina
400 ml of milk
3 tablespoons of brown sugar
2 tablespoons of cocoa
fruit mousse
200 g of blueberries
1 tablespoon of brown sugar
pinch of cinnamon
1 tablespoon of lemon juice

First prepare the vanilla layer of the dessert. Boil the milk with sugar and vanilla essence. When the milk has boiled, slowly add the semolina, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Put some small glasses into some small bowls and arrange them in such a way that they are resting at an angle. Put the mixture into the glasses and leave to congeal. Now make the cocoa layer. Boil the milk with sugar. Mix the semolina with the cocoa. When the milk has boiled, slowly add the semolina with cocoa, stirring constantly so as not to make lumps. Keep boiling and stirring until the mixture is stiff. Place the glasses upright and put the cocoa mixture into them. Leave to congeal. Wash the blueberries and blend them with the sugar, cinnamon and lemon juice. Put the fruit mousse on top of the dessert.
Recipe and photo Katarzyna Posłuszny
https://www.home-madepatchwork.com/

FRAN SE SJOKOLADE KOEK
250 ml meel
250 ml suiker
4 eiers
1 teelepel vanilla
3 teelepel bakpoeier
170 ml water
100 ml olie
3 teelepels Jacobs koffiepoeier
6 teelepel kakao
Knippie sout
Sif meel, kakao en sout saam.
Maak koffie aan met bietjie warm water en vul verder op met koue water en voeg olie by.
Klits eiers, suiker en vanilla saam.
Gooi die koffie / olie mensel in, meng op hoë spoed.
Gooi meel mengsel bietjie bietjie by.
Laaste kom bakpoeier in.
Gooi in oondpan of 2 groot ronde koek panne.
Bak by 160 °C vir so 45 – 55 min of tot toetspen skoon uitkom.
Nota: Het koek versier met room tussen die lae en Botter versiersuiker buite om.
Blomme is versiersuiker.
Kombers, baba en blare is van fondant gemaak.
Resep en foto: Frances Smith
Het vandag so bietjie skaars soorte vetplante uitgeplant… 😂
Koek / bak deel oorgetrek met fondant.
Karamel oor gesmeer met fyn koekies oorgesprinkel.
Plante is uit botter icing gemaak.

Ons peetkind se verjaardag koek.
Moet erken ek hou daarvan om myself te challenge en is happy met die result.
Alle versiering is met fondant gedoen.
Foto: Frances Smith
Nota: Ek het resep dubbel aangemaak vir wit en toe weer dubbel aangemaak vir chocolate.
Het 48 cupcakes uitgekry.

KARRINGMELKBESKUIT MET BRUISMEEL
2 eiers
1 koppie suiker (250 ml)
2 koppies karringmelk (500 ml)
1 kg Snowflake bruismeel
1 koppie botter (250 gr)
1 teelepel sout

Meng eiers en suiker saam tot lig en sponserig. Voeg karringmelk by.
Sif die meel en vryf die botter in die meel in.
Voeg by karringmelkmengsel en meng duer.
Vorm balletjies of druk in beskuit panne 2 wat met smeer behandel is.
Bak op 180° C for 50-60 min.
Resep en foto: Catherine Cooks van Aswegen

LAMB, ROSEMARY AND GARLIC PIE
Ek het gister lus gehad vir pastei maar met lam. Het resep gesoek op internet en dan dit aangepas met wat ek gehad het Ek het stewing lamb gebruik en net 500g so resep onder gehalfeer. Ek het een patat en twee aartappels gebruik en gravy poeier het ek Bisto gebruik.
¼ cup olive oil
1 kg diced lamb
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
500 g potatoes and sweet potatoes, peeled, cubed
2 carrots, peeled, cubed
½ cup tomato paste
1/3 cup gravy powder
3 cups beef stock
2 tablespoons worcestershire sauce
2 tablespoons chopped fresh rosemary
2 tablespoons corn flour
Frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Preheat oven to 190ºC.
Heat 1 tablespoon oil in a large ovenproof casserole dish over medium-high heat. Add ½ the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Place in oven and cook for 2 hours or until lamb is tender. Stir every half hour. Stir in rosemary. Season with salt and pepper. only necessary if it needs thickening Combine corn flour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Lightly grease pie dish or individual ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Pour filling in and cover with more puff pastry. Brush with beaten egg.
Bake 20 to 25 minutes.
Foto: Angela Landsberg

CHOCOLATE MELTING MOMENTS
Pure butter biscuit platter made by me for an engagement.
(This platter has 90 biscuits – 6 different recipes)
250 g butter
¾ cup icing sugar
1 egg yolk
¾ cup maizena/cornflour
flour to make a soft dough *  see note
Melted chocolate for decorating
Cream butter and sugar until light and fluffy.
Beat in egg yolk and maizena.
Mix in enough sifted flour to make a soft dough.
Roll out dough and cut into shapes with a cutter.
Bake at 180°C for 15 – 20 minutes or until lightly golden brown.
When cool decorate with melted chocolate.
*Note:
Add 2 cups of flour and then half a cup at a time until dough is soft but not sticky.
If biscuits are made on a cold day, lesser flour is required because the cold weather tends to keep butter fairly hard, on a warm day however, butter tends to be very soft so more flour is required to make a workable dough.
Photo: Shenaaz Nabie

VANILLA KOEK MET BOTTER VERSIERSEL – GROOT CUPCAKE
My ou moedertjie se 87ste verjaarsdag koek. Dit is ‘n vanilla koek met botter versiering.
4 eiers
2 koppies suiker
2 koppies meel
knypie sout
½ koppie olie
1 koppie melk
2 teelepels bakpoeier

Klits die eiers en suiker vir 15 min.
Kook olie en melk, laat afkoel.
Sif die meel en sout meng by eier mengsel saam met afgekoelde melk/olie per hand.
Sif bakpoeier by en meng weer. Sit in voorbereide cupcake panne.
Bak op 175°C vir 25 min of tot koek pennetjie skoon uitkom.
Die beslag is genoeg vir 1 pan en omtrent 12 klein cupcakes.
Botterversiersel:
500 g botter
6 koppies versiersuiker
vanilla geursel
kleur van u keuse

Meng botter tot romerig, klits sommer baie goed.
Sif versiersuiker by asook die vanilla en kleursel. Meng goed.
Versier koek soos u wil. Groete en geniet.
Resep en foto: Angela de Roubaix

DRIPPING GANACHE
Ek deel graag iets wat ek onlangs geleer het. Met dripcakes wat nou so gewild is, het ek gesukkel om wit ganche dripping te maak. Die wit sjokolade het ‘n geel voorkoms as dit gesmelt is en kleur dan ook nie mooi nie. Nou die tip…
Smelt jou wit sjokolade saam met die room in verhouding 3:1. Laat staan dan tot die ganache weer verdik het -ek het myne vir ‘n tyd in die yskas gesit. Wanneer die ganche ‘n smeerbare dikte is, klits dit met elektriese klitser – soos jy klits sal dit witter raak. Nou kan dit weer vir paar sekondes in mikrogolf warm gemaak word sodat dit weer kan “drip”.
Ns. Ek het ongelukkig nie voorbeeld van die wit ganache nie, ek moes myne groen kleur, maar die groen het baie mooier uitgekom nadat die ganache witter was.
Foto: Irma van Elewee Swart

MAKLIKE AARTAPPELSLAAI
6 medium aartappels
300 ml Cross en Blackwell mayonnaise
sout en peper
2 gekookte eiers
Stoom of kook aartappels gaar en sny in blokkies.
Geur met sout en peper
Meng aartappels met mayonnaise .
Sny eiers fyn en skep oor  die aartappels, strooi droë pietersielie oor.
Plaas in die yskas tot bedien.

Resep en foto: Meisie Van Der Colff

ROAST CHICKEN AND SWEET POTATO SALAD
One of the best main course summer salads. The sweetness that develops in the sweet potato when roasted, compliments the chicken perfectly. The warm dressing made with the pan drippings is delicious.
6 chicken thighs, bone in, skin on
Ina Paarman’s Chicken Spice
2-3 (± 500 g) sweet potatoes, peeled and sliced into 1½ cm thick half slices
Ina Paarman’s Vegetable Spice
olive oil
4 thick slices of ciabatta, broken into chunks
200-250 g (± 2 cups) whole cherry tomatoes, pricked with a toothpick
½ cup (125 ml) raw almonds, roughly chopped
1 punnet baby spinach, watercress and rocket mixture
¾ cup (180 ml) Ina Paarman’s Classic Balsamic Vinaigrette
Adjust the oven shelf to middle position and pre-heat oven to 200°C.
Season the chicken on both sides with Chicken Spice and space out on a large baking sheet, skin side up. Place in oven while you are preparing the potatoes.
Toss the sweet potato slices with Vegetable Spice and 2T (30 ml) of olive oil and arrange between the chicken pieces.
Roast for 35 minutes until both the chicken and sweet potatoes are beginning to brown nicely. Toss the bread chunks, cherry tomatoes and almonds with ¼ cup (60 ml) of olive oil and 1t (5 ml) of Vegetable Spice.
Sprinkle over the chicken mixture in the pan and roast everything together for another 10 minutes until the bread is lightly toasted.
Remove the chicken and cut into strips, discard bones and excess skin that has not crisped. Line a large flat platter with the salad leaves and arrange the chicken etc. on the leaves. Blot off some of the excess fat in the pan with absorbent kitchen paper. Add the Balsamic Vinaigrette to the pan – warm through while stirring to scrape up all the nice brown bits.
Dress the salad at the last minute with the hot dressing.
Photo: Wilma Vosloo