SHORT CRUST PASTRY AND LEFT OVER TARTLETS
Took left over rice, mince and veggies and mix together.
Prepare a muffin pan and put pie crust at the bottom, add filling and then put pie crust on top of the filling to form a tartlet
For the short crust pastry:
250 g butter
200 ml sugar
2 eggs
5 ml vanilla essence
4 cups (250 ml each) cake flour
15 ml baking powder
1 pinch salt

Cream butter and sugar well.
Beat eggs and vanilla and add to the buttermix, mixing well.
Sift dry ingredients and mix into buttermix until a soft dough.
Bake at 180ºC for 25 mins.
Switch off stove and leave tartlets in for a further 5 minutes.
Remove from stove and leave to cool until cold IN THE PAN before removing.
Recipe and Photo: Jo Lubbe

MAKLIKE PANBROOD
Die resep is van tannie Poppie van Kokkedoor wat ek probeer het.
1 desert lepel vol botter of margarien (12.5 ml)
Brood:
1 koppie koekmeel
1 teelepel hoogvol bakpoeier
knippie sout
1 eier geklits
1 teelepel Ina Paarman “garlic and herb” speserye
1 eetlepel olie
genoeg melk om deeg mee aan te maak
Smelt die botter of margarien in ‘n pan oor lae hitte. Verwyder die pan van die hitte en plaas eenkant.
Meng al die bestanddele vir die brood in ‘n mengbak saam en voeg net genoeg melk by om ‘n deeg te vorm soos skondeeg. Nie te styf of te slap nie.
Voeg bietjie meer meel of melk by die deeg om die regte deeg te vorm.
Plaas die pan op die stoof of vuur, nie te warm, medium hitte.
Vorm die deeg in ‘n ronde vorm so groot soos die pan en plaas die deeg in die pan (soos pannekoek).
Bak die deeg in die pan aan weerskante oor baie lae hitte. Gebruik ‘n eierspaan om die deeg om te draai na  2 – 3 minute per kant.
Die panbrood neem ongeveer 5 – 7 minute om in die pan te bak tot gaar.
Keer die gaar brood uit op ‘n plank en geniet dit lou warm.
Resep getoets en foto: Karin Groenewald

BACON KIPS EN ROOMKAAS BAL
1 houer maaskaas
200 g bacon kips gekrummel (hou 2 eetlepels uit vir rol)
3 eetlepels mayonnaise
2 eetlepels toebroodjie smeer (sandwich spread)

Meng alles saam. Rol in bal en rol in 2 eetlepels krummels en pietersielie gemeng.
Bedien saam met sout beskuitjies.
Resep geplaas deur: Hanna -Mari van den Heever

FRIKKIE SE KAASBALLETJIES
250 g botter by kamertemperatuur
375 g Blauwkranz kaas, fyngedruk (ek gebruik net die helfte hiervan)
500 g Cheddar, gerasper
650 g Roomkaas by kamertemperatuur
250 ml dik room of minder
25 ml sjerrie opsioneel
sout en peper na smaak
1 teelepel mosterd -nat
‘n paar druppels tabasco

Verwerk alles in voelselverwerker tot glad. Verkoel.
Rol balletjies en rol in fyn bacon kips, fyn biltong of gekapte kruie of sommer ‘n mengsel van alles.
Resep:  Frikkie Jones

MALCOLM’S WONDERBAG VEGGIE BRYANI
60 ml (4 tablespoons) vegetable oil
1 dry red chilli
1 star anise
1 cinnamon stick
10 ml (2 teaspoons) mustard seeds
2 onions, peeled and chopped
30 ml (2 tablespoons) garlic and ginger paste
30 ml (2 tablespoons) mild curry powder
15 ml (1 tablespoon) turmeric
3 cups long grain rice, rinsed and drained
1 cup dried brown lentils, soaked overnight in plenty cold water
4 vegetable stock cubes
10 ml (2 teaspoons) salt
60 ml (4 tablespoons) tomato sauce or tomato paste
4 cups frozen mixed vegetables (corn, carrots, peas and green beans)
7 cups water
125 ml (half cup) chopped fresh dhunia (coriander) or flat leaf spinach

Heat oil in a large pot.
Add the dried chilli, star anise, cinnamon stick and mustard seeds.
Stir-fry until mustard seeds start popping.
Add the chopped onion and fry until light brown.
Add the garlic and ginger paste and stir-fry for 1 minute.
Add the curry powder and turmeric and fry another minute.
Add the strained rice, soaked and strained lentils, water, stock cubes, salt, mixed vegetables and tomato sauce (or paste).
Stir and bring to a rapid boil – the vegetables will float on top.
Put heat on medium and simmer for 10 minutes.
Put the lid on and immediately seal up in your Wonderbag.
Leave for 3 hours.
When done, stir through the chopped dhunia and serve.
Recipe and photos: Malcolm Wilson‎

HOMEMADE CROISSANTS
1 tablespoon active dry yeast
1 teaspoon plus ⅓ cup sugar
½ cup warm water
½ cup butter, softened
½ cup warm milk
1 egg
¾ teaspoon salt
4 cups all-purpose flour

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water.
Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half.
Roll each portion into a 12-inch circle; cut each circle into 12 wedges.
Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets.
Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°F (180°C). Bake 10 – 12 minutes or until golden brown.
Remove from pans to wire racks.
Recipe and photo: Reneé Van Blerk Cupido

BILTONG BALLETJIES MET EIER
Resep en foto:  Charlotte van Rensburg
FOOD LOVERS RECIPES
227 g roomkaas
3 hardgekookte eiergele
3-4 eetlepels fyn biltong

Klits eiergele en kaas goed saam.
Maak klein balletjies en rol in fyn biltong. Bere in yskas.

COCONUT FLOUR MUG BREAD
Coconut flour can be tricky to work with. The texture of this bread can turn from fluffy to sawdust in a matter of 10 seconds. It’s really important to not overcook the bread. You should also keep in mind that coconut flour absorbs a lot of moisture/liquid compared to say almond flour. That’s one of the reasons I’ve added in the cream to this recipe which can be substituted with by coconut cream, almond milk or even soy milk. Feel free to play around with this recipe to get the texture you looking for.
1 mug bread
2 tablespoon coconut flour
1 tablespoon cream
1 tablespoon olive oil
1 egg
¼ teaspoon baking powder
salt to taste

Mix all the ingredients in a bowl.
Pour into a mug (or just mix them in the mug).
Microwave for 90 seconds.
Remove and slice.
Serve.
*Photo is of one uncooked and 2 cooked bread
Recipe and photo:  Charlotte van Rensburg

EEN BAK HOENDERGEREG
ongeveer 12 stukke dye en boudjies (Groot pan)
Gooi ‘n laag  rou Basmati rys onder in die bak.
Pak die hoender porsies op die rys en sit die volgende tussen die hoender:
1 botterskorsie, in skywe
aartappels, in blokkies
gekapte uie
rooi en groen soetrissie, gesny
sampioene, gekerf
geelwortels, geskil en in blokkies gesny

Maak ‘n sous van die volgende:
2 liter water
8 groot lepels mayonaisse
4 groot lepels blatjang
2 pakkies hoendersoppoeier
hoenderspeserye
bietjie fyn naeltjies
Meng alles saam en gooi oor hoender en groente.
Maak bak toe met foelie en bak by 180°C vir om en by 1 ½ uur.
Haal foelie af en bak ‘n verdere 10 minute tot bruin.
Resep en foto: Petré van Jaarsveld

Tweede foto en prutpot idee: Frans van Rensburg – Ek het vandag Petre se “Een bak hoendergereg” waarvan resep op die blad is, en wat eintlik in oondpan moet kom net so in my slow cooker gemaak. (Op high vir 5 ure. Maak net seker aartappel is sag.) Heerlik! Resep net so gebruik. Genoeg vloeistof. Alles perfek vir slow cooker. Ek het gewone Tastic rys gebruik. Dankie Petré!

KNOFFEL MAYONNAISE
heel knoffelhuisies na smaak
2 eiergele
250 ml sonneblomolie
2 suurlemoene se sap en gerasperde skil

Rooster drie knoffel huisies in die oond so 180ºC met olyfolie op so 30min tot sag is. Laat afkoel.
Sny knoffel fyn op en klits dit saam die eiergeel en mosterd terwyl die sonneblom olie by gegoooi word terwyl jy klits.
Klits tot dik en romerig. Gooi dan skil en sap van suurlemoene by.
Meng goed en sit sout en peper by na smaak.
Bedien saam met jou hamburger of soos verkies.
Resep en foto: Chantelle Van Huyssteen

GIDEON SE GEROOKTE PAP SNOEK
Ek weet nie wie van julle al ‘n pap snoek gerook het nie, maar ek het gisteraand en dit is verskriklik lekker.
Ek het vooraf geweet dit is pap, omdat ons vroeër die ander helfte wou bak, maar dit het nie gebeur nie
½ gesoute snoek, in stukke gesny
2 hande vol akkerhoutsaagsels

Maak jou varkie oond warm en gooi die saagsels op die bodem.
Plaas die snoek op foelie op die rak in die warm oond.
Bak vir 15 min en haal uit ons het amper ons vingers afgebyt van lekkerte.
Dit is ook net so lekker as jy dit op brood smeer.
Resep en foto: Gideon Louw