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MARTINS CHEESE MACARONI BAKE


MARTINS CHEESE MACARONI BAKE
1 packet macaroni cooked
In little oil fry
1 kg lean mince till brown
Then put in
1 diced carrot
2 diced potato
1 large onion
1 celery stick
Fry all till tender
Add 2 cans diced tomatoes
Mix well
Put in baking dishes
Make cheese sauce
Use butter, flour, milk, salt and pepper
Pour cheese sauce over the mix in the oven dish, put more grated cheese over. Never enough cheese.
Bake in oven 180ºC for 30 min till golden brown.
Recipe and photo: Martin van Vuuren




VAN DER SPUYTJIES

VAN DER SPUYTJIES
1 koppie koekmeel
1 teelepel bakpoeier
¼ teelepel sout (1.5 ml)
¼ teelepel suiker (1.5 ml)
60 ml botter
1 eier
nog botter gesmelt
kaneel en suiker
Sif die droë bestanddele en vryf die 60 ml botter in.
Klop eier voeg by droë bestanddele meng tot taamlike stywe deeg.
Knie barsies uit.
Rol deeg dun uit en druk deeg af met kleinkoekie afdrukkertjie.
Plaas deeg oor gesmeerde okkerneutdop, bedek net die helfde van die neutdop.
Rol deeg in gesmelte botter en doop in kaneelsuiker.
Plaas op bakplaat. Bak by 190 ºC tot ligbruin.
Verwyder terwyl warm is van die dop af.
Laat koud word.
Vul doppies met vulsel en plaas die oopkante teenmekaar.
Vulsel:
Klop olywhip room styf.
Meng met gemmerstukkies en rooi en groen kersies.
Of gebruik nagemaakte room.
Resep: Rina Botha




CARLOS’S BUTTERNUT SOUP


CARLOS’S BUTTERNUT SOUP
3 large butternuts, chopped
1 large onion. chopped
2 medium carrots , chopped
I garlic clove
2 large potatoes, chopped
1 table spoon rahja med curry powder
salt and pepper to taste
Put in a pot and cover with water just to cover the veggies boil till soft and use a electric stick blender and blend till smooth. Then add 250 ml fresh cream.
Recipe: Carlos Pita




ELAINE’S MOM’S BUTTERNUT SOUP


ELAINE’S MOM’S BUTTERNUT SOUP
45 g margarine or butter
2 medium onions roughly chopped
1 medium butternut diced in 1 cm cubes
5 ml curry powder
pinch of nutmeg
1 apple (granny smith) peeled and diced
10 ml flour
1 orange juice and rind
500 ml chicken stock
500 ml hot milk
salt and pepper to taste
Melt margarine in a deep pot. Add chopped onions, butternut and apple . Stir to coat in margarine. Cover and cook on a low heat for 10 mins. This slow cooking brings out the flavors. Check the progress occasionally to ensure the mixture does not burn. Stir in the curry powder, nutmeg and flour. Add the orange rind and cook for 2 minutes to develop the spices. Pour in chicken stock and hot milk and bring to the boil, stirring. As just the heat to simmer, cover partially to prevent too much evaporation and cook for another 20 minutes. Mash or puree mixture in a food processor, add the orange juice and reheat to boiling point, but do not boil as this will reduce the fresh impact of the orange juice. Taste and season if necessary. Serve and enjoy.
Recipe: Susan Bekker
Photo: Elaine Steyn




KRAPFEN AUSTRIAN FILLED DONUTS


KRAPFEN AUSTRIAN FILLED DONUTS
¾ cup warm milk
4½ tablespoons (60 g) granulated sugar
1¾ teaspoons (5.25 g) active dry yeast
3 egg yolks from large eggs
4½ tablespoons (60 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 teaspoons rum (any will do)
¾ teaspoon fine salt
375 g all-purpose flour plus up to 2 tablespoons (15 g) more if you are kneading by hand
vegetable oil (you will need at least 2 cups, usually more depending on the size of your pan)
about ¾ cup (150 g) smooth, fine-textured apricot jam – not chunky (stir in 1 teaspoon rum if you like)
confectioners’ sugar
Medium sized frying pan or saucepan with lid
Piping bag with a round tip
Make the dough
You can either make the dough using a mixer with dough hooks attached or knead it by hand.
Combine milk and sugar in a large mixing bowl. Sprinkle the yeast over the milk and set it aside for 5-10 minutes for the yeast to dissolve.
Stir in egg yolks, lukewarm butter, vanilla, rum, and salt using a hand whisk until well combined.
Add half of the flour and stir thoroughly using the hand whisk (the dough should resemble pancake batter at this point).With a sturdy spoon (or a mixer with dough hooks) stir in the rest of the flour.
Mix the ingredients until they come together to a sticky dough.
Mixer: Add the rest of the flour and knead it for 5 minutes until smooth.
By hand: With floured or greased hands, try to fold the edges of the dough into the center a couple of times. If the dough is too sticky, add up to 2 more tablespoon (not more) flour, mix it into the dough and try again.
If still too sticky, cover the bowl and let the dough rest for 5 minutes. After that, the dough will be better to work with.
In the bowl, knead the dough (or fold the edges over itself) until smooth, about 5 to 10 minutes. The dough should still be moist and a little sticky.
Grease a clean mixing bowl and return the dough to the bowl.
Set in a warm place to rise until doubled in bulk, about 1 to 1 ½ hours.
Cut out the dough and second rise
Plop the dough upside down onto a floured surface, lightly flour the top, and roll dough to 1 cm thickness.
Prepare a baking pan lined with floured wax paper.
Using a 6½ – 7 cm-round cutter or drinking glass, cut rounds.
Transfer the rounds to the floured baking sheet. Repeat with the dough scraps until most of the dough has been used.
You can roll the very last dough scraps into firm balls and pat it flat so they look similar to the rest of the rounds.
Cover the dough with a tea towel and let it rise in a warm place for about 30 – 45 minutes or until they have puffed up noticeably.
This is important – if you don’t let them rise long enough, they will not be high and fluffy in the end.
Uncover them for the last 15 minutes so they will dry a little (only a little!) and will develop a “skin”.
Fry the Krapfen
Once the dough is risen, heat oil in a medium saucepan over medium heat until it reaches 160 – 165°C.
A cooking or deep frying thermometer comes in handy here but I’ve already made Krapfen without. It takes a little adjusting though.
Dip a wooden skewer/chopstick or handle of a wooden cooking spoon into the hot oil for testing the temperature. If the oil starts steadily bubbling, then the oil is hot enough for frying. (bubbling vigorously = too hot, very few bubbles = not hot enough).
Using a flat spatula, carefully slip 3 rounds into the oil, upside down.
Cover the saucepan so the Krapfen are able to rise further and will get a nice, white ring.
Fry until golden, about 1½ to 2 minutes.
Turn Krapfen over with a slotted spatula and fry uncovered until golden on other side. Carefully transfer the Krapfen to a paper-towel lined baking sheet with a slotted spatula. Process the same way with the rest of the dough.
Let the Krapfen cool.
Place the jam in a piping bag with a round tip.
Stick a skewer or chopstick in the side of the Krapfen to create a tunnel.
Pipe in some of the jam.
Dust the Doughnuts with confectioners’ sugar.
They taste best eaten on the same day.
Can also be filled with Nutella, pastry cream, caramel or fresh cream.

Recipe: Talana Botes – Cerritelli




GARNALE MET PITTIGE RYS


GARNALE MET PITTIGE RYS (PRAWNS)
Garnale:
12 king prawns, koppe af en “deveined”
knoffelbotter vir braai
1 teelepel pietersielie
1 teelepel gekneusde knoffel
Braai in groot pan tot pienk van kleur.

Pittige rys:
olie vir braai
1 ui, klein blokkies gesny
½ rooi pepper in blokkies gesny
½ geel pepper in blokkies gesny
handvol ertjies
2 koppies rys
2 hoender blokkies
4 koppies kookwater
½ eelepel komyn
½ teelepel paprika
½ teelepel borrie
rooi peper (peri-peri) na smaak (optineel)

Braai ui, pepers (rooi, geel) 1 hoenderblokkie, paprika, peri-peri, komyn op hoog vi 3-5 min vir die geure om te meng en blokkie gesmelt is.
Voeg rys en water, borrie ander hoender blokkie by en bring tot kookpunt.
Voeg ertjies by.
Kook op laag vir 15-20 min met deksel op.
Haal deksel af en prut tot rys gaar is en al die water weg gekook is.
Bedien die garnale op die rys, versier met bietjie vars pietersielie.
Resep en foto: Estelle Heathfield




KAPOKAARTAPPELS EMPANADAS

KAPOKAARTAPPELS EMPANADAS
Vanoggend na ek wildspasteitjies gemaak het, gebruik ek die oorblywende stukkies winkel pastei (puff) deeg en maak Empanadas. Helfte springbok vulsel en ander helfte, oorskiet 1 koppie kapokaartappels. Bak in olie tot bruin en geniet, heerlik gedip in sous van jou keuse. My man en kleinkinders sê die tuna was vir hul die lekkerste. Hulle is maar net deurgeëet aan die wild. Jy kan enige vulsel gebruik, the sky’s the limit. My dogter hou weer van kaas, jalenpinos en suikermielies.

1 rol “puff Pastry”
Tuna Vulsel:
1 koppie kapokaartappels
1 blik tuna
mayonaise of peri peri sous na smaak
skoot suurlemoensap
visspeserye

Meng bogenoemde saam en gebruik.

Wildsvleis vulsel:
Wildsvleis afgekook met sout, peper en knoffelpoeier. Maak sous dik met oxtail soppoeier.
Rol die deeg uit op meelbestrooide opperval.  Sny sirkels uit die deeg soos op die foto, plaas die vulsel in die middel, en vou om ‘n driehoek te vorm, seël die kante baie goed deur dit te vou.
Braai in diep olie tot mooi goudbruin.
Nota:  Ek het 18 Empanadas uitgekry.
Vir pasteitjies, kan jy dit met geklitste eier smeer en in die oond bak teen 180ºC  tot mooi bruin, ongeveer 15 tot 20 min.
Resep en foto: Carla Botha




MARSHMALLOW FLUFF FUDGE


MARSHMALLOW FLUFF FUDGE
2 ½ cups white granulated sugar
¾ cup butter
2/3 cup evaporated milk
12 ounce package (2 cups) semi-sweet chocolate chips
7 ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.
In a 3 quart heavy saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.
Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off – it should be boiling the full 5 minutes. Stir constantly.
When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.
Let cool to room temperature. (Good luck with that)
Slice and serve! Store on the counter covered.
Recipe: Debbie Edwards




PUMPKIN AND SWEET POTATO (KUMARA)


PUMPKIN AND SWEET POTATO (KUMARA)
2 cups square sliced sweet potatoes (kumara)
2 cups square sliced pumpkin
½ cup (or more) streaky bacon
1 teaspoon crushed black pepper
1 tablespoon brown sugar
½ teaspoon cinnamon

Boil potatoes till soft, remove and drain.
Boil pumpkin till soft, remove and drain.
Fry bacon till brown, then add everything together in the pan and fry together for 5 min.
Recipe and photo: Garry Landman




VEGAN CURRIED POTATO AND SPINACH QUICHE


VEGAN CURRIED POTATO AND SPINACH QUICHE
CRUST:
250 g cake flour
1 tsp chives, finely chopped
2.5 ml salt
pinch of pepper
125 ml coconut oil, melted
2 tbs cold water
FILLING:
1 tbs olive oil
1 large red onion, chopped
3 medium potatoes, peeled and diced
120 g baby spinach
1 tbs medium curry powder
600 g tofu
180 ml coconut cream
1 tsp garlic, finely chopped
1 tsp salt
pinch of pepper
handful micro herbs, to serve

For the crust, stir the flour, chives, salt and pepper together. Stir in the coconut oil and water and use your hands to bring the pastry together. Cover with plastic and refrigerate for 20 minutes.
Pre heat the oven to 180°C.
Press the pastry into a 22 cm lightly greased pie dish and bake, 5 minutes.
For the filling, heat the oil in a large pan over medium heat. Add the onions and potatoes and sauté until tender, 15 minutes. Stir in the spinach and curry powder and cook, 2 minutes. Combine the tofu, coconut cream, garlic, salt and pepper and blend until smooth. Combine the cooked vegetables with the tofu mixture and spoon the filling over the crust. Bake for 30 minutes and allow it to cool for 20 minutes before serving. Garnish with the micro herbs before serving.
TIP:
The quiche can be served hot or cold and works perfectly as a lunchbox option the following day.
Recipe: Gordon Hodge