KLONTLOSE VLA VIR VLA KOEK.
Maak vla aan soos dit op die houer staan…vir dik vla. Laat dit afkoel. trek die velletjie lagie af. verroom 125gr botter (ek gebruik altyd Wooden Spoon se wit margarien) met ‘n eletriese menger. Sif so kwart koppie versuiker in en klits goed. Voeg die vla mengsel bietjie bietjie by en klits totdat dit lekker romerig is. Gooi nog versiersuiker by as jy dit soeter of dikker wil maak
Deur: Michelle Joubert
Foto geleen by Elda Tigar

DHANIA BLATJANG
1 lt mild chutney
80 g vars Dhania fyn gekap
Vars brandrissies of 1 tl rissie vlokkies= 1rissie
Fyn Knoffel (2eetl) of meer
Plaas blatjang in n swaar boom pot. Stainless steel of emalje.
Kap of blits Dhania, knoffel en rissies tot baie fyn( ek sit van blatjang by om die proses makliker te maak).
Voeg by . Ek spoel die houer van blatjang uit met 1/4kp asyn.
Oor stadige hitte verhit terwyl jy aanhoudend roer met houtlepel.
Dit moet nie eens n borreltjie maak nie anders brand dit. Laat net so “simmer” vir ongeveer 20 min. Blits in pot as jy die stukke blatjang fyn wil he.
Bottel warm en laat rus. Soos enige ingemaakte voedsel kom die regte geur eers uit na n week of so.
NOTAS:
Begin met net 1 tl rissie of een vars rissie en voeg by. Ek het 4 gebruik (ons hou van sterk) ek gebruik rooi rissies vir die kleur.
Ek gebruik mild blatjang. Die rissie gee sy eie unieke smaak. Jy kan hot gebruik en rissies uitlos, maar onthou die blatjang is hot gemaak deur rooipeper en nie rissies.
Ek gebruik die tregter wat mens saam skottelgoedwasser kry om die kokende mengsels in bottels te kry. Werk soos n bom vir heel appekoos of ander konfyte. En verminder die gevaar van hande brand.
Resep en foto: Delene Breytenbach

BAR ONE MARSHMALLOW CHOCOLATE CAKE
Yields: 22cm Cake
45 ml cocoa powder
80 ml boiling water
150 g unsalted butter
250 ml white sugar
3 eggs, extra large
500 ml cake flour
15 ml baking powder
3 ml bicarbonate of soda
3 ml fine salt
250 ml plain yoghurt
2 x 55g bar one chocolate, cut into chunks

CHOCOLATE SAUCE
1 x 55 g Bar One chocolate
100 g dark chocolate, we use Belgium
60 ml cream
45 g unsalted butter

Mix cocoa powder in boiling water until smooth and allow slight cooling
Cream butter and sugar very well. Add eggs, one-at-a-time, beating well in-between. Then add cocoa mixture
Sift all your dry ingredients, add bar one chunks to this. Alternately, add sifted ingredients with yoghurt to the creamed mixture
Grease and line a 22cm loose-bottomed cake tin, spoon in cake mixture.
Bake in a pre-heated oven of 180˚C for about 1 hour.
While the cake is baking mix up all the sauce ingredients in a sauce pan over a low heat until completely melted.
One the cake is baked remove from the cake, place onto a cooling wrack. Using a skewer make holes all over the top of the cake, then pour over the warm sauce
Leave over night covered in the fridge

CARAMEL SAUCE LAYER
(make the day of the cake baking)
200 g brown sugar
250 ml cream
40 g salted butter

Caramelise the sugar over a low heat in a pan, add butter and then cream. Lightly simmer
Strain through a sieve and place into the fridge

WHIPPED CREAM LAYER
250 ml Cream, whipped

ICING
PART one
2 x 55 g Bar One chocolate
100 g dark Chocolate, we use Belgium
200 g pink and white Marshmallows
250 ml cream

Place all the above ingredients into a big bowl and melt over a Bain Marie

PART two
125 g unsalted butter
1 ½ cups sifted icing sugar
½ cup cocoa powder
5 ml vanilla essence

Cream all the above ingredients together
Part three
Mix Part one and part two together well
Putting the cake together
Cut the cake into three layer
Place a caramel layer and cream layer in-between the layers
Finish with the above gooey Bar One Icing. Use a hot knife and take care in icing this. Decorate with Bar One chunks and marshmallows if wanted.
Photo: Sharmaine Dyers

GEBAKTE AARTAPPELSLAAI – GROOTMAAT
Ongeveer 15 ruim porsies
Sny 20 medium grootte gekookte aartappels, nie pap gekook, in blokkies en plaas in oondpan,
Maak witsous van:
2 koppies melk
3 eetlepels margarine
3 eeetlepels koekmeel
sout en peper na smaak
Meng die volgende saam:
1/2 koppie mayonnaise
2 eetepels aangemaakte mosterd
Gooi oor aartappels, meng liggies deur.
Rasper cheddar kaas en sprinkel bo-oor.
Bak vir 30 minute by 180 ºC.
Bedien saam met braaivleis.
FOTO: Meisie Van Der Colff

CHICKEN BUNNY CHOW

2 large onions
2 teaspoons turmeric
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon masala
2 teaspoons red curry paste
salt and pepper
6 chicken fillets
1 tin chopped tomatoes
1 tin tomato puree
5 potatoes, boiled, peeled and cut
2 tablespoons peanut butter
½ tin coconut milk

Diced and saute onions in a little oil until translucent, add the turmeric, cumin, coriander, masala, red curry paste, salt and pepper and remove from pot. Dice and brown the chicken fillets. Add onion/spice mix, the chopped tomatoes, tomato puree and 1 cup water. Bring to the boil, reduce heat, add the  potatoes and simmer until soft. Add more water if needed.
Just before serving, add the peanut butter and coconut milk. Warm bread in oven at 180°C for 10 minutes, turning regularly, hollow out “flesh”, fill with chicken curry and enjoy!

Recipe and Photos: Lesdee Gload Bam

2 MINUTE MICROWAVE OMELETTE IN A MUG
Spray and cook a mug. Beat 2 eggs lightly, add the filling of your choice, microwave on high for 2 minutes.
I used diced tomato, mushrooms and last night’s leftover mince. Warmed it slightly before I added it to the egg mixture.
Tips – use a large mug as the mixture rises out the mug whilst cooking, once it’s cooked it settles down.
I see in the original recipe, it says stir after 1 minute (which I never did), so maybe that’s the reason for the egg popping out the mug.
Recipe tested and photo: Lesdee Gloak Bam

BILTONG KAASKOEK
Hierdie soutkaaskoek het ‘n baie duidelike Suid-Afrikaanse geur. Dit is uniek, heerlik en perfek vir ‘n ligte aandete met slaai.
(Serves 16)
200 g biltonggegeurde beskuitjies
125 g gesmelte botter
1 eetlepel papawersade
250 g fyn maaskaas
250 g roomkaas
125 g feta
2 koppies suurroom
4 eiers
1 eetlepel Dijon-mosterd
1 koppie poeierbiltong
½ koppie koekmeel
salt and pepper
Maak die beskuitjies fyn en meng met die botter en papawersade. Druk in die bodem van ‘n 20cm springform-pan. Meng die maaskaas, roomkaas, feta, suurroom, eiers, Dijon-mosterd, biltong, koekmeel, sout en peper saam. Skep in die kors en bak een uur of tot ferm by 160ºC. Haal uit die pan as dit afgekoel het en garneer met gesnyde biltong.

BILTONG CHEESECAKE
This savoury cheesecake has a very recognizable South African flair. It is both unusual and delicious and can even be served as a light supper with salad.
(Serves 16)
200 g biltong-flavoured crackers
125 g melted butter
1 T poppy seeds
250 g smooth cottage cheese,
250 g cream cheese
125 g feta
2 cups sour cream
4 eggs
1 T Dijon mustard
1 cup powdered biltong
½ cup cake flour
salt and pepper

Crush the crackers and mix with the butter and poppy seeds. Press into the bottom of a 20cm spring-form tin. Blend the cottage cheese, cream cheese, feta, sour cream, eggs, Dijon mustard, biltong, cake flour and salt and pepper. Turn into the prepared crust and bake at 160ºC for 1 hour or until firm. When cool, unmould and serve garnished with sliced biltong.
Foto. Martie Rademan

ABUNDANT VEGETABLE SMOOTHIES
2 Roma tomatoes
1 small carrot
1 small zucchini
1 glove garlic
1 tablespoon onion
2 stalks of celery
1 red bell pepper
1 tablespoon fresh parsley
2 cups of water
Blend all ingredients together until creamy

VITAMIN K RICH SAVORY BASIL SOUP
1 bunch fresh basil
2 large ripe tomatoes
1 bell pepper, seed and stem removed
2 gloves garlic
1 cup water
Blend and pour into large bowl.

CAULIFLOWER CARROT SMOOTHIE
2 cups cauliflower
1 cup carrots
1 teaspoon dried dill
1 teaspoon dried cilantro
2 stalks celery
1 tablespoon lemon juice
1 cup water
Blend all ingredients until creamy, adding the water gradually intil the desired consistency is reached.

SPINASH COLD BUSTER
2 cups spinash
12 gloves garlic
juice of 1 lemon
½ cucumber
¼ teaspoon cayenne pepper
½ teaspoon minced jalapeno
pepper
1 cup water
Place all the ingredients in a blender.
Blend on hight speed for 30 seconds.

Posted by Meisie van der Colff

ELNA SE KAASPOFFERTJIES
500 ml koekmeel
15 ml bakpoeier
2 ml sout
knypie rooipeper
60 g gerasperde kaas
500 ml melk
2 eiers

Voorverhit die oond 200°C.
Spuit muffin pannetjies met kleefwerende middel.
Sif droë bestandele saam.
Voeg die kaas by.
Klits melk en eiers saam.
Voeg by meelmengsel meng tot ‘n slap deeg.
Skep die holtes van die muffinpannetjies twee derdes vol deeg.
Bak vir 15 min tot goudbruin.
Resep geplaas deur Elna Erasmus
Foto: Elna Erasmus
(Vir granering het ek suurlemoenblare gebruik)

KYLE’S PEAR CHUTNEY
1.5 kg green pears (finely chopped)
300 g dried cranberries (finely chopped)
450 g dried apricots (finely chopped)
2 garlic cloves (finely chopped)
2 tablespoons olive oil
4 teaspoons mustard seeds
2 large onions
2 teaspoons lime zest
920 g white sugar
1 litre vinegar (900 ml white and 100 ml dark)
2 teaspoons ginger powder
2 teaspoons mixed spice
2 bay leaves
2 aniseed stars
2 teaspoons chilli flakes
1 teaspoon tumeric
pinch of salt

Peel and chop pears into tiny blocks. Finely chop the dried fruit and garlic. Put oil in a pot and heat a tiny bit. Add onions, mustard seeds & bay leaves and sweat them off on low heat (do not burn them). When onions are cooked, add dried fruit and garlic and stir for a minute. Add sugar, liquids and zest and bring to a boil. Add pears and mix well. Turn down the heat so that the mix can simmer. Place the greaseproof paper on top of the mix and stir every 45 minutes. The mixture will eventually thicken.
Tips:
You can use just raisins instead of the other dried fruits. You can also use green apples instead of pears. If you don’t like spicy, reduce chillies or don’t add any. When you cook the mixture, always make sure that it simmers slowly and then stir every time, you will see that the mixture will start sticking to the bottom of the pot. This means that it’s almost ready. If you don’t want the chutney to be too chunky, take a potato masher and mash until you like the consistency.
Photos: Kyle Jensen
Recipe: Kyle Jensen