MARMITE KOLWYNTJIES
3 koppies meel
6 teelepels bakpoeier
½ teelepel sout
½ teelepel rooi peper
± 2 ½ koppies melk
4 hoogvol koppies kaas, grof gerasper
Sous:
4 teelepels marmite
250 g magarien

Maak 2 dosyn
Meng droë bestandele saam, voeg kaas by en meng met melk, meng net tot meel gemeng is.
Skep in gesmeerde muffin panne.
Bak vir 20 min+ of tot gaar in 180ºC oond.
Smelt die sousbestanddele saam.
As muffins uitkom, skep sous oor, gee ruskans vir 5 min en haal uit op skinkbord, as daar sous oor is gooi oor muffins.
My man dink dit is hemels.
Resep en foto: Alta Gunter Van Dyk

DENZY’S TOMATO, FENNEL AND GARLIC ANGELFISH
1 Angelfish, halved
1 onion slices
1 tomato slices
4 mushrooms slices
1 tablespoon fresh fennel
1 teaspoon thyme
2 tablespoons apricot jam
2 tablespoons lemon
1 teaspoon garlic
2 tablespoons tomato sauce
2 tablespoons butter

Place fish in oven dish, with salt and pepper. Place tomato, onion and mushroom on fish.
Heat all the ingredients in a sauce pan, and pour over the fish, baked in  pre-heated oven at 180ºC for 15 min or until fish is done.
Enjoy.
Recipe and Photo:  Denzel Koenana

HOENDER EN PYNAPPEL GEBAK
Braai +-2 kg hoenderstukke met so 3 naeltjies, hoender speserye en uie wat fyn gekap is.
Plaas in oondvaste bak.
Plaas die volgende in ‘n voedselverwerker:
1 geel peper
1 rooi peper
So duim lengte gerasperde gemmer
1 medium pynappel
Maak alles lekker fyn.

Plaas die volgende in ‘n koppie:
½ koppie blatjang
¼ koppie soja sous
¼ koppie heuning
Meng goed.
(Pas die 3 bestanddele aan na u smaak)

Voeg by jou pynappel mengsel en meng goed deur.
Gooi oor jou hoender en bak oop vir so 1 ½ uur  teen 150°C tot hoender gaar en sous heerlik dik is.
Dié word nou bedien met gebraaide rys.
Resep en foto: Natacha Visagie

DUMPLINGS WITH CARAMEL SAUCE (SOUSKLUITJIES)
Suet is used as the fat of choice for dumplings, as it traps air as it melts and therefore creates the perfect light and fluffy texture. Beef suet is most commonly used, but vegetarian versions are also readily available.
2 cups all purpose flour
1 ½ teaspoons baking powder
2 tablespoons suet (You can use butter, but I prefer suet)
1 teaspoon salt
2 teaspoon sugar
1 cup of cold water (more if needed)

Sauce:
1 ½ cups of water
¼ teaspoon salt
butter
1-2 Tablespoon caramel syrup
mixed cinnamon-sugar (± 1 cup)

Combine the flour, sugar, baking powder and salt in a large mixing bowl. Rub the suet into the dry mixture with your fingers until it forms soft crumbs.
If not cooking your dumplings immediately, you can keep your mixture aside at this stage, (before adding your water), until needed.
When ready, slowly add a little water at a time and begin to mix in with a spoon until a dough starts to form.
Once you have a soft dough with specks of the suet still visible, stop mixing as you don’t want to overwork the dough. If it is too sticky, add a tiny bit more flour.
In a heavy based pan, (I use my electric frying pan), add about 2cm of water, a few teaspoons (+-4) butter and 1/4 tsp salt.
Bring to a boil, until butter has melted.
With a dessert spoon, put balls of dough into your boiling water and cook with lid on for 15 minutes. DO NOT TAKE LID OFF BEFORE 15 MINUTES HAS EXPIRED!

While your dumplings is cooking, take a large serving dish and cover the bottom of dish with a fair amount of mixed cinnamon-sugar.
Take your dumplings out of boiling water and put on top of your cinnamon-sugar. Add more cinnamon-sugar on top of dumplings as well with little bits of butter.
Keep the remaining liquid in the pan.
Add 1 1/2 cups of water together with 1/2 cup of cinnamon-sugar.
Add one and a half to two tablespoons of caramel syrup (depends how sweet you want your sauce).
Make a paste with 2 tsp Maizena and a little water.
Here I drop teaspoon by teaspoon of Maizena mixture into my syrup water until I have the desired consistency of my sauce.
Keep sauce warm until serving.
Serve over warm dumplings.
Recipe: Amanda Conradie
Photo Elize de Kock

MAAK JOU EIE JOGURT
1 liter melk
2 eetlepel melkpoeier
2 eetlepels plein jogurt

Maak melk louwarm, meng res van bestanddele by.
Plaas houer in groter houer/pot.
Gooi nou genoeg kookwater in pot sodat dit gelyk met melkmengsel in houer is.
Plaas in oond en sit oond, stel oond op 70 grade C. Laat oornag in oond.
Volgende oggend verwyder houer van pot en plaas in yskas.
Wanneer goed koud kan jy vrugtestukkies en suiker/versoeter by meng en geniet.
Resep geplaas: Ludia Swart

MIELIEBROOD MET BRUISMEEL
Resep en foto: Elizabeth Haupt
FOOD LOVERS RECIPES
2 eiers
1 blik kondensmelk
500 g bruismeel
1 blik room mielies (sweetcorn)
sout

Ek het spring onion ingesny met  ‘n knippie rooipeper ekstra.
Meng alles saam.
Bak brood op 180ºC vir 40 min of tot gaar toets.

MARIA SE VLASKYWE
2 pakke cream crackers (jy gaan so 1½ pak gebruik)
1 liter melk
250 ml suiker
60 ml botter
120 ml koekmeel
100 ml maizena
10 ml vlapoeier
2 ml sout
100 ml koue water
3 eiers, geskei
5 ml vanilla

Versiersel:
500 ml versiersuiker
5 ml suurlemoensap
35 ml kookwater

Pak cream crackers onder in plat bak. Laat die lyntjies almal in dieselfde rigting loop.
Verhit die melk en botter en bring tot kookpunt.
Haal van stoof af.
Meng meel, suiker, maizena, vlapoeier, sout en koue water. Voeg eiergele by en meng tot gladde pasta. Klits nou die melkmengsel geleidelik by die vlamengsel. (EK GEBRUIK MY WHISK, DIT VEROORSAAK DAT DAAR NIE KLONTE VORM IN DIE MENGSEL) Gooi terug in kastrol en kook vir omtrent 5 min tot dik – roer aanhoudend.
Haal van stoof af en gooi die vanilje by. Klits eierwitte tot styf en vou in mengsel in
Gooi die helfte van die warm vlampap bo-oor die beskuitjies en pak weer ‘n laag cream crackers bo-op. Gooi die orige vlapap oor en pak weer ‘n lagie cream crackers
Sit vlaskywe in yskas tot heeltemal afgekoel en koud
Maak die versiersuiker, suurlemoensap en kookwater aan en smeer bo-oor beskuitjies.
Hou verkoel in yskas.
WENK:
Julle sal sien die resep sê: gooi die suiker by die droë bestanddele en nie by die melk soos al die ander resepte sê nie – My ma maak haar vlaskywe al die jare so – dit veroorsaak dat die vlapap nie klonte inkry nie
Resep: Maria Nortjé

GIDEON SE KAAS EN SPEK AARTAPPELS
Ek het vir ons hierrie gebraaide aartappels gemaak vir ‘n bygereg saam met en braaivleis dit was heeerlik
Vir elke halwe aartappel het jy ‘n repie spek en ‘n strokie chedder kaas nodig.
Kook die aartappels vooraf tot byna gaar omtrent ‘n halfuur lank op stadige hitte.
Sny die aartappels in die helfte en halveer dit nog ‘n keer.
Maak ‘n holte in beide kante en smeer ‘n bietjie mosterd in die holtes en sit ‘n stukkie kaas in die holte.
Plaas dan die twee stukke opmekaar met die kaas in die middel en draai toe met ‘n repiespek.
Braai dit dan op skerperige kole tot die spek lekker crisp is en die kaas gesmelt is.
Dit is sommer ghooofies.
Ons het dit geniet saam met ‘n lamstjoppie en ‘n stukkie wors en ook vroulief se koolslaai.
Resep en fotos:  Gideon Louw

LUCKY SE RUMP STEAK IN DIE OOND
1 kg dik rump steak
Geur met:
braaivleis speserye
knoffel en kruie speserye
sout en swart peper

Stel net boonste element van waaier oond op 170 ºC.
Voorverhit die oond – oond moet warm wees.
Rooster 7 min, draai om, 7 min aan die ander kant, haal uit en bedien warm.
Resep: Lucky van der Colff
Foto: Meisie van der Colff

BEEF SAMOOSAS
½ medium potato
¾ cup frozen peas, thawed
2 tablespoon vegetable oil
1 teaspoon cumin seeds
1 bay leaves, crushed
2 medium onions, finely chopped
300 g ground beef
3 clove garlic, crushed
¾ tablespoon fresh ginger root, minced
1⁄2 teaspoon black pepper, ground
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¾ teaspoon ground turmeric
1 teaspoon mother-in-law curry powder
1/8 teaspoon ground cinnamon
½ teaspoon smoked paprika
1⁄4 teaspoon ground cardamom
1½ tablespoon fresh coriander, chopped
2 green chili, chopped, deseeded
oil, for deep frying
1 package phyllo dough/samosa pastry

Boil potato and peas together in lightly salted water. Mash when cooked. Set aside.
In a large saucepan over medium high heat, heat the oil.
Brown cumin seeds and bay leaf.
Mix in onions and ground beef.
Cook until beef is evenly brown and onions are soft, about 5 minutes.
Mix in garlic and fresh ginger root.
Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, paprika and cardamom.
Add mashed potato and peas.
Remove from heat and chill in the refrigerator for 1 hour, or until cool.
Heat oil in a large, heavy saucepan over high heat.
Mix coriander and green chili into the cold beef mixture.
Place approximately 1 tablespoon of the mixture onto each samosa sheet.
Fold sheets into triangles, pressing edges together with moistened fingers.
In small batches, fry until golden brown, about 3 minutes.
Drain on paper towels and serve warm.
(We served this with crispy potato chips, beer battered onion rings and two dips… mayo/mustard and Taliban chilly sauce)
Recipe and photo: Elize de Kock