SPRINGBOK CARPACCIO
1 Springbok Fillet, week vir 10 minute in bruin asyn en water mengsel om van die meeste wild smaak ontslae te raak
Droog die fillet af en plaas in die vrieskas vir ‘n uur.
Maak olie warm in pan en seël die fillet – 10 secondes albei kante.
Plaas die fillet terug in die vrieskas, koel goed af, die fillet moet nie vries nie, net effens styf wees, dit help met die gemaklik sny van die vleis.
1 rooi ui fyn
1 groen soetrissie, fyn gekap
Hou die bestanddele in aparte houers.
Sny Springbok Carpaccio met ‘n skerp mes 2 mm.
Plaas gesnyde springbok vleis op ‘n versier bord.
Sprinkel Balsamiese asyn oor.
Sprinkel gekapte fyn rou  ui en groen soetrissie oor die Springbok Carpaccio soos op foto.
Sprinkel liggies met fyn cuman saad, skud geursel en sout liggies tot jou smaak. Baie lekker met ‘n glasie rooiwyn of twee.
Resep en foto: Merchant Steenkamp

CREMORA PYNAPPELTERT
500 g Cremora
410 g blikkie crushed pynappel, Verkoel ( Moet yskoud wees)
200 ml suurlemoensap
1 blikkie kondensmelk
1 pak Tennisbeskuitjies
1 Groot bak.
Pak die bodem  van die bak met Tennisbeskuitjies.
Meng die Cremora en hele blikkkie pynappels met sous en al saam.
Meng die suurlemoensap en kondensmelk saam.
Voeg by Cremora mengsel en meng goed.
Skep die mengsel in die bak wat gepak is met tennisbeskuitjies en maak gelyk.
Versier met verkrummelde Tennisbeskuitjies.
Die tert is dadelik gestol en kan ook sommer as jy gaan kamp gemaak word, jy het nie yskas nodig nie.
Resep: Meisie van der Colff
Foto: Nicolette Yssel‎

SKAAP MAALVLEIS IN NETVET
½ kg skaap maalvleis ( selfgemaak)
2 eetlepels worcestersous
1 eetlepel soet rissiesous
1 teelepel sout
¼ teelepel peper
2 teelepels sojasous
1 eetlepel blatjang
¼ koppie broodkrummels
1 eier
¼ teelepel rissievlokkies
skaap netvet
stukkies kaas 10 by 10 mm blokkies
Meng al die bestanddele saam met die vleis behalwe die netvet en kaas blokkies.
Maak kleinerige balletjies van die mengsel druk ‘n blokkie kaas in die middel en rol dit mooi toe. Plaas die balletjie in die middel van stukkie geknipte netvet.
Knoop dit dan soos ‘n kardoesie toe en bind vas met ‘n toutjie.
Ek gaan dit op redelike skerp kole braai tot gaar en die vet krakerig of bros is.
Bron: Gideon Louw
Foto: Gideon Louw

LEMOEN MARMELADE
Resep geplaas deur Adéle Coetzee
Sny lemoene in dun repe. Gebruik 3 pinte water (1 pint -500 ml) vir elke pond vrugte ( 1 pond- 500 g) kook tot sag en voeg  1 pond (450 g) suiker vir elke pond vrugte by. Kook tot dit jellie vorm. Roer voordurend.

Marmelade
5 suurlemoene
5 soetlemoene
9 bottels water
9 lb suiker (450 g x 9)

Was die lemoene skoon. Snipper met skil en al.
Haal pitte uit en gooi water daarop. Laat staan vir 24 uur.
Kook op en laat staan weer vir 24 uur.
Gooi suiker in en kook tot mooi helder en jellierig.
Sit ‘n bietjie wynsteensuur by ‘n rukkie voor dit afgehaal word.
Skep in warm bottels.

HOW TO FREEZE GRAPES, MANGOES AND BANANA
Get the most from your favourite summer produce with the help of your freezer. Once frozen, grapes mangoes and bananas last for up to 12 months, which means you can enjoy summer fruit right into winter.
Grapes
Wash and dry small clusters of sweet seedless grapes, then place in sealable plastic bags and store in the freezer. Or, remove the grapes from the stems and place, in a single layer, on a baking tray lined with non-stick baking paper. Freeze until firm, then transfer to an airtight container and store in the freezer. To serve, simply remove the grapes from the freezer and eat them straightaway, still frozen, as a healthy snack.
Mangoes
Stock up on mangoes while they’re in season (October to March), then freeze them so you can enjoy them for longer. To freeze, remove the cheeks and peel. Wrap each cheek in plastic wrap and place, in a single layer, on a baking tray. Place in the freezer. When firm, transfer the wrapped cheeks to an airtight container. Return to the freezer. Once thawed, chop the flesh and add to your morning cereal or use it to make smoothies or cocktails.
Bananas
Ripe bananas only last for a few days before they go brown and soft. To freeze, place unpeeled bananas in an airtight container in the freezer. The skin will turn black but the flesh will retain its flavour. Thaw bananas, then peel and coarsely chop the flesh. Blend with milk, honey, cinnamon and ice-cream or frozen yoghurt to make a banana milkshake. You can also mash the flesh and stir it into cake or muffin mixtures before baking.
Freezing
Mangos
Preparation – Select firm, ripe mangos that yield to gentle pressure. Wash, peel and slice.
Syrup Pack – Pack slices in containers. Cover with a 1 ¾ cup sugar on 4 cups water syrup. Leave headspace. Seal and freeze.
Unsweetened Tray Pack – Arrange slices on a flat pan and freeze. When frozen remove and store in sealed containers.
Purée – Press mango slices through a sieve, blender chop or chop in a food processor. Pack into containers with or without sugar. Leave headspace. Seal and freeze.
Bron:  Heiner Lange

EGG WRAPS
Whisk together 2 eggs and 1 teaspoon of tapioca flour until “lump free”.
Add mixture to a hot pan, cook until it has a bit of a tan 30 – 45 seconds, flip and tan other side.
Fill with ingredients of your choice.
These wraps can be used for a light lunch or supper as well, quick, easy and versatile.

I lightly fried:
½ red onion
½ punnet of mushrooms
1 diced tomato
½ packet of julienned baby marrows
Enough filling for 3 wraps, sprinkled with Italian flat leaf parsley.
Recipe and photo: Lesdee Gloak Bam

ORANGE AND COCONUT CAKE
1 whole orange, plus 1 extra
200 g butter, chopped, at room temperature
3 eggs, lightly whisked
1 cup caster sugar
1 ¼ cups self-raising flour
½ cups desiccated coconut
1 cup icing sugar

Preheat oven to 180°C/160°C fan forced. Grease a 20cm (base diameter) round cake pan. Line base and sides with
baking paper.
Wash and dry orange.
Coarsely chop unpeeled orange.
Process orange in a food processor until coarsely pureed.
Add butter, egg, sugar, flour and coconut. Process until combined (do not over process).
Spread mixture into prepared pan. Bake for 50 minutes or until a skewer inserted at centre comes out clean.
Stand cake in pan for 5 minutes. Transfer to a wire rack to cool completely.
Using a zester, zest the skin of the extra orange into long thin strips.
Juice the orange; strain.
Sift icing sugar into a bowl.
Stir in enough juice to make a smooth icing. Drizzle icing over cake. Sprinkle with zest. Allow to set.
Photo and recipe posted by Lurlin Murray

ORANGE CAKE WITH FRESH ORANGE PULP
250 g of cooked (whole) oranges (*See Note)
6 eggs
250 g castor sugar
250 g almond meal
1 teaspoon baking powder
Place whole oranges in a saucepan of water, cover and simmer gently for two hours.* Set aside to cool.
Cut oranges into quarters and remove seeds.
Puree oranges together with the skin in a food processor.
Measure out 250 g of the pulp. This step is essential so the cake is not too mushy and will set.
Beat eggs and sugar until thick and pale. Fold in combined almond meal, baking powder and orange pulp.
Pour into a greased and floured 20 cm springform (can use oil spray) and bake at 180ºC for 30 to 40 minutes or until cooked when tested with a skewer.
Cool in the tin.
If desired, serve with orange slices, marinated in Cointreau orange liqueur or ice with cream cheese icing.
* NOTE: – I cook up to four to five oranges at a time and measure out 250 g lots and put in the freezer for the next cake. You will make this cake time and time again and this saves cooking oranges each time.
You can bake one large cake or small muffin size like on the photo.

Recipe and photo: Annatjie Heydenrych

ELNA SE ONTBYT MUFFINS
Foto en resep: Elna Erasmus
FOOD LOVERS RECIPES
500 ml koekmeel
15 ml bakpoeier
2 ml sout
knypie rooipeper
360 g oorskiet hoender, fyn gesny
6 snytjies gipsy ham, in blokkies gesny
60 g gerasperde kaas
500 ml melk
2 eiers

Voorverhit die oond 200°C.
Spuit muffin pannetjies met kleefwerende middel.
Sif droë bestanddele saam.
Voeg hoender, ham en kaas by.
Klits melk en eiers saam.
Voeg by meelmengsel en meng tot ‘n slap deeg.
Skep die holtes van die muffinpannetjies twee derdes vol deeg.
Bak vir 20 minute tot goudbruin.

SJOKOLADE FUDGE BROWNIES
250 g botter of margarien
30 ml kook olie
500 g fyn suiker( caster sugar)
4 eiers
20 ml vanilla essence
250 ml (140 g) koekmeel
250 ml kakao
½ teelepel sout
Verhit oond op 175 grade ºC
Spuit brownie pan  ( 18 x 28 cm binnekant mate geneem) met spray en cook. Hou eenkant.
Smelt botter/margarien in mikrogolf, meng met fyn suiker en olie met whisk in 2 liter bak. Meng goed vir so 1 min met whisk. Voeg eiers en vanilla by en meng goed vir so 1 min. Voeg by meel, kakao en sout. Vou in tot alles nat is moet nie te veel meng nie.
Gooi deeg in pan en maak gelyk. Bak 25  – 35 min of as die middel nie meer jiggle nie. Haal uit dit sal nog verder bak in warm pan. Laat afkoel en sny in blokkies. Moet kraak bo op as jy dit sny.
Resep en foto Meisie Van Der Colff

Aanpassing deur Meyer Combrinck:
Lekker was nog nooit sleg nie!
Basiese Brownie resep van Meisie Van Der Colff, maar ek het ‘n paar variasies van my eie aangebring:
500 g BRUINsuiker in blender fyner gemaak ipv gewone wit strooi suiker.
5 ml ekstra caramel essence, by nat bestanddele.
100 ml pangebraaide fyn klapper saam droë bestanddele, braai tot ligbruin van kleur.
100 ml gebreekte rou pekanneute, dan goed pangebraai met so ¼ teelepel Mixed Spice, skep dan uit in bakkie om af te koel, giet dan so 20 ml Maple Syrup oor warm neute en meng goed. Voeg neute heel laaste oor beslag.
So ¼ teelepel vars gemaalde 3-kleur korrelpeper by droë bestanddele
Die res van metode volg ek.
Dankie vir hierdie juweel-resep Meisie!
Tweede foto en Blondies: Meyer Combrinck
Hierdie is Meisie Van Der Colff se immergewilde Brownie resep, MAAR die 250ml kakao is vervang met 250ml vlapoeier, en gebak vir so 45min.
Wat sal ons hierdie kakao-lose Brownies noem? Ek het gedink aan Whiteys, maar dis darem net té geel, hehehe

Foto: Kristie Townsend
Kristie Townsend: Ek het gister Meisie Van Der Colff se brownie resep gemaak en die resep verdubbel en die volgende bygesit:
250 ml caramel spread
150 ml melted chocolate
150 ml Cocoa powder
Moes langer in die oond bak vir 1H en 30M