PIZZA MET PERI HOENDERLEWER EN PYNAPPEL
Maak pizza deeg. Bak en vries oorskot vir later.
250 g hoenderlewertjies en meng met
¼ tl rooipeper
½ tl gerasperde knoffel
knypie sout
125 ml melk

Braai vir 5 min in pan.
Op pizza basis: Gooi lewertjies. Dan skyfies tamatie en 2 ringe geblikte pynappel opgesny, en strooi bietjie kaas bo-op.
Bak in warm oond vir 15 min.

Resep en foto: Nico Conradie

GROENTE SOP ROF EN ONBESKOF
Neem jou grootste pot.
Braai saam:
10 sopbene
2 gekapte uie
2 teelepels knoffel, gesnipper
Gooi by:
3 lourierblare
1 teelepel komyn
2 teelepels  tiemie
1 teelepel koriander
1 teelepel roosmaryn
2 teelepels sout
1 teelepel peper
1 teelepel fyn naeltjies (so 10 as jy nie fyn het nie)
2 beef stock blokkies
Kook saggies vir 30 min.

Gooi by:
2 medium tamaties, in blokkies
2 lekker groot aartappels, in kwarte
5 groot stokke seldery, gekerf (baie is beter)
2 reuse wortels, in skywe ( Anders 10 baba wortels)
Kook vir 2 ure op laagste hitte.
Gooi 2 hande macaroni en een pakkie groente soppoeier by en kook vir 30 min.
Bedien warm met suurdeegbrood en Worchestersous.
Resep en foto: Nico Conradie

KERRIE PERSKE GEREG
1 groot ui in ringe
1 groot blk perskers gesnipper (kwarte)
Braai ui bruin in botter
Skei stroop van perskes
Sous:
1 e Asyn
1 E bruinsuiker
1 e Kerrie
1 e Meelblom (Maizina)
Sout na smaak
Meng mieliblom met stroop. Kook alles saam in uie to sous deurgekook is.
Heerlik saam braai vleis.
Resep: Meisie van der Colff

LEMON PIE WITH BRULEE TOP
Flan case
500 g plain flour
250 g butter – diced
grated zest of 1 lemon
grains from 1 vanilla pod
1 1/2 eggs
50 g sieved icing sugar to dust
Sieve flour and icing sugar and work in the butter with fingers. Make well in flour mixture and add lemon zest and vanilla grains. Beat the eggs and add to the well. Knead mixture with fingers then wrap in clingfilm and leave to rest for 30 minutes in the refrigerator.
Pre-heat oven to 180C. Grease either a flan ring or baking sheet, dust with flour.
Roll out the pastry on a lightly floured surface to a size just large enough to fill the flan ring or tin to be used. Fold the dough into it. Gently ease the dough into the corners of the tin, ensuring a good 1cm overhang. Do not cut this off. Line flan with baking paper, weigh down with baking beans to ensure that the sides as well as the base are weighted. This helps to give a good finished flan shape. Bake for 10 min, remove beans and paper and trim the overhang from the flan. Return the flan to the oven for a further 10 minutes.
Lemon Filling
9 eggs
400 g caster sugar
5 lemons (zest of 2 and juice of all 5)
250 ml double cream
Whisk the eggs and sugar with the lemon zest. Stir in the lemon juice and then fold in the cream. Remove any froth from the top of the mixture (I didn’t bother).
To assemble
Reduce the oven to 120 C. Pour cold filling into the hot pastry (this ensures that the pastry case will be sealed and hold the filling) and bake for 30 minutes.
As soon as it comes out of the oven, sieve 50 g icing sugar over the tart and flash briefly under very hot grill or with blow torch to caramelize the sugar. (8 servings) Very good as is, even better served with cream.

Nota:
Ek was Saterdag by Marco Pierre White se demo by die Good Food and Wine show en het sy boek gekoop met bietjie biografie, resepte en stukkies geskryf deur ander chefs. Ek is nie ‘n bakker nie, maar kon nie wag om sy Lemon Pie met Brulee top te maak nie. Dit is droom lekker.
Recipe – Marco Pierre White
Photos -Petro Borchard

CHOCOLATE OATMEAL NO BAKE COOKIES WITH DATES
½ cup butter
1 cup icing sugar
½ cup sugar
½ cup milk
½ cup cut dates
1 egg
4 tablespoons cocoa
½ cup peanut butter
3 ½ cup quick cooking oats
2 teaspoons vanilla
1 cup coconut

Add the first 5 ingredients to a pot. Bring to a rolling boil, and boil for 1 minute.  Take of the stove. Stir in the other ingredients and drop spoon fulls onto wax/foil paper. Let cool until set.

Photo: Henriehette Rosouw

KORSLOSE SOUTTERT IN KOLWYNTJIE PAN
KAN GEVRIES WORD TOT GEBRUIK.
1 blik viennas fyn gesny
1 blik soutbeesvleis
450 ml melk
500 ml gerasperde kaas
125 ml ongesifte koekmeel
3 eiers geklits
1 ui gekap
5 ml elk sout, mosterdpoeier en gedroogte pietersielie
2 ml knoffelvlokkies(opsioneel)
Meng alles saam en skep in gesmeerde kolwyntjiepan en bak op 180ºC tot gestol en ligbruin.
Resep en foto: Vaneen Ferreira

TANNIE DORIS SE KOOLSLAAI
Die resep het ek by ‘n tannie geleer en haar seun het ook gese dat myne proe soos hare.
1/2 koolkop
25 ml kookolie
250 ml mayonnaise
1 eetlepel knoffel
Sout en swart peper
Kerf die kool baie fyn.
Meng kool met olie, knoffel,swart peper en sout roer deur gooi mayonnaise by en meng baie goed.
Die olie laat die mayonnaise lekker inmeng.
Versier met pietersielie
Resep en foto Meisie van der Colff

GOLDEN CAKE
125 gr Butter
250 ml Castor Sugar
3 Extra-Large Eggs, separated
5 ml Vanilla Essence
250 ml Cake Flour
10 ml Baking Powder
125 ml Milk
250 ml Desiccated Coconut
Cream the butter and 125 ml Castor sugar until light and creamy. Add the egg yolks, one at a time, then add the vanilla essence and beat well. Sift the flour and the baking powder together and add to the creamed mixture alternately with the milk. Mix through to incorporate all the ingredients. Spoon the batter into a 20 cm springform pan sprayed with non-stick cooking spray. Whisk the egg whites until soft peaks form (if preferred, add a pinch of salt to speed up the process) and gradually add the remaining castor sugar, beating until you have a meringue-like mixture. Fold in the coconut. Gently spoon the meringue over the uncooked cake batter. Bake in a preheated oven at 160 Deg. Cel. for 50 – 60 minutes or until a skewer comes out clean. Cool the cake completely in the pan, then loosen with a palette knife and transfer to a serving plate.

Photo and recipe posted by Melissa Ann Vermeulen

MEISIE SE SJOKOLADE POEDING MET VANILLA SOUS
Resep en foto: Meise van der Colff
FOOD LOVERS RECIPES
1 ½ koppies Koekmeel
¾ eeetlepel kakao
1 koppie melk
1½ teelepel vanilla
2 eiers
¾ teelepel sout
¾ koppie suiker
4 ½  teelepel bakpoeier
125 g botter

Klits botter en suiker tot room en voeg geklitste eiers by.
Sif droë bestanddele meng en roer om die beurt met melk by botter mengsel, voeg vanilla by.

Sous:
1½ koppies kookwater
1½ eetlepel kakao
¾ koppie suiker

Meng alles saam en kook 2 min in mikrogolf.
Gooi poeding in gesmeerde 2 liter bak.
Gooi sous oor en bak ± 40 min op 180°C of 350°F.

Vanilla sous:
½ koppie suiker
1 eetlepel meelblom (Maizina)
1 koppie kookwater
1 teelepel vanilla
2 eetlepels botter
knypie sout

Meng suiker en meelblom.
Voeg kook water geleidelik by en roer aanhoudend.
Kook vir 2 min en haal uit.
Voeg botter, vanilla en sout by en roer tot botter gesmelt is.
Bedien sjokolade poeding met die vanilla sous.

MUSHROOM PUFF PASTERY PIE
Serves 6 as a main course or 12 as an accompaniment
1 Tbsp. butter
5 red onions, roughly chopped
300 g mushrooms, sliced
2 Tbsp. chopped thyme
200 g (about 1 cup) cream cheese
salt and pepper, to taste
Spices to taste
450 g puff pastry (I used store-bought pre-rolled butter puff pastry)
1 egg, beaten
In a large pan over low heat, melt the butter and add the onions. Cook for about 20 minutes, until the onions are completely soft. Add the mushrooms and bring the heat up to medium. Cook for about 5 minutes more, until the onions are cooked through. Add the thyme, crème fraiche, and salt and pepper. Let cook for 2-3 minutes more, until the mixture has thickened slightly and is no longer runny.
Preheat the oven to 200 degrees C.
Lay out one sheet of the puff pastry (or roll into 2 rectangles, approximately 35 x 20 cm). Spread the mushrooms/onion mixture over top, keeping it away from a 2-3cm (3/4-1″) border around the edge. Using a pastry brush, brush some of the beaten egg around the border. Lay the second sheet of puff pastry over top of the first, and squeeze the border edge together to seal tightly, being careful not to leave any open edges where filling could escape.
Brush the top of the puff pastry with the remainder of the beaten egg, then cut a few slits in the top of the pastry.
Bake  for 25 minutes, until the pastry has puffed up and becomes golden. Serve warm from the oven and enjoy the decadence!

KOMMENTAAR
Ek het sommer mixed mushrooms gekoop, en heelwat meer spices ingegooi, mixed herbs, oregano, crushed chillies, ens. Ipv crème fraiche het ek cream cheese en bietjie suurroom gebruik omdat ek dit in die yskas gehad het. Dan het ek ook gerasperde mozzarella bygevoeg omdat ek bang was die vulsel val heeltemal uitmekaar. Dit het ook heelwat langer gebak as die 25 minute – dink dis agv die potjies.
Foto: Food Lovers Recipes