VIS SOUFLE
1 blik sardiens in tamatiesous, haal graatjies uit en maak fyn met vurk.
Skei 1 eier.
Voeg geel by vis.
Klop wit styf.
Eetlepel blatjang by vis ook sout en peper.
1 Sny brood in melk geweek. Maak fyn en voeg by vis.
Meng vis mengsel deur.
Vou geklopte eierwit in.
Gooi in vuurvaste bak en bak teen 180ºC tot mes skoon uitkom.
Ons eet dit gewoonlik met kapokaartappels, ertjies en tamatie slaai.
Resep: Mariette Scholtz

GEUR SOUT
3 dele sout
1 deel peper
1 deel zeal
1 deel knoffelpoeier
1 deel uiepoeier
½ teelepel rooipeper
1 teelepel droë tiemie

Meng alles goed saam en stoor in ‘n lugdigte houer.
Resep: Frikkie Jones

KERRIE VARKTJOPS IN DIE OOND
2 teelepels kerrie
1 teelepel borrie
2 teelepels briyani mengsel
1 eetlelel appelkooskonfyt
¼ koppie asyn
3 eetlepels tamatiesous
1 koppie water
½ pakkie spicy hoendersop poeier
1 groot ui, fyn gekap
1 teelepel fyn knoffel

Meng alles saam.
Sit tjops in oondpan. Gooi sous oor tjops. Sprinkel met ‘n bietjie olie en bruin suiker. Bak teen 180°C vir 40 minute. Draai tjops om en bak vir ‘n verdere 40 minute.
Foto en Resep: Petré van Jaarsveld
2 de foto: Elna Erasmus

OVEN MEATBALLS
1 kg of lean beef mince
1 onion, finely chopped
1 tomato, finely chopped
1 green pepper, finely chopped
4 cloves of garlic, peeled and finely chopped
3 tablespoons of oil
3 teaspoons of salt
1 tablespoon of freshly ground pepper
1 teaspoon of chili powder
1 teaspoon of any other spice your prefer, for eg. cumin or coriander powder or paprika
A handful of chopped coriander or parsley
1 cup of bread crumbs
2 eggs

Fry the onions till golden in the oil, add tomato, green pepper and garlic and fry for about 8-10 minutes. Remove and cool a bit.
Add all the rest of the ingredients in a bowl and add the onion mix, give a thorough mix through with your hands.
Line a baking sheet with foil or baking paper and shape round balls with your hands and place neatly next to each other on the tray. Place in the fridge for 30 minutes.
Remove from fridge, drizzle with a little oil and bake in a preheated oven at 220°C until deliciously brown in colour.
Tip – you can place a piece of cheese in the middle of your frikkadel or meatball before baking in the oven. Serve with mashed potatoes and veg. Atchar, beetroot or sweet yellow rice.
Recipe: John Louis Streiche
Note and photo: Marlene Potgieter – I made this recipe and formed the meatballs in walnut sizes, I got +- 50 mini meatballs.

BASIL PESTO WITH TOASTED MACADAMIA NUTS
2 cups basil leaves, tightly packed
½ cup grated Parmesan cheese
2 garlic cloves, leaves removed
½ cup olive oil
1 teaspoon fresh lemon juice
1/3 cup raw macadamia nuts (toasted at 180°C for 5-7 minutes then cooled)
salt and pepper to taste

Put basil, nuts, Parmesan and garlic in blender. Process until a smooth paste has formed then with the machine running slowly drizzle the oil and lemon juice into the paste. Add salt and pepper to taste. Store in glass jar with lid in fridge for up to 4 weeks. Cover the top of pesto with a thin layer of olive oil.
Perfect stirred through hot pasta and spread on brochette then top with thin slices of roast meat.
Recipe and photo: Elsabie Templeton

PETRE SE RESTAURANT PIZZA’S
Pizza basis:
Resep is nou aangepas vir 3 basisse.  Oorspronklike resep wat ek vir my restaurante gebruik het was 4 kg meel.
500 g koekmeel
375 ml warm water
25 ml olyfolie
¼ teelepel kits gis
sout na smaak (ek het ‘n groterige knippie sout geneem)

Meng warm water, sout, kits gis en olyfolie.
Roer meel met die hand by die warm water.
Knie tot deeg nie meer aan hande vassit nie.
Bedek en laat rus vir 1 ½ uur.
Weeg 250 g deeg vir ‘n groot pizza. Rol uit, sny rond uit, en rol of steek deeg vol gaatjies soos op die fotos.
Stel oond op sy hoogste temperatuur.
Bak basis vir 1 minuut. Dit voorkom dat die basis “soggy” raak wanneer die toppings opgesit word.
Stel oond op bak vir bo en onder. Plaas rak van oond een verstelling laer as in die middel. Pizzas word gewoonlik teen 300°C in ‘n pizza oond gebak vir 3 minute.
‘n Gewone oond neem langer. Ek bak myne vir 10 tot 12 minute.

Pizza sous vir basis:
(daar is nog genoeg oor wat ek later gaan verhit en bottel)
1 blikkie tamatie en uie smoor
1 ui, gekap en gebraai tot deurskynend
1 pakkie tamatie pasta
½ teelepel fyn knoffel
1 teelepel oreganum
¼ teelepel basilikruid
45 ml witwyn
bietjie suiker om die ergste suurigheid te breek
Kook goed deur. Gooi in voedselverwerker of versapper.

Mosterd Mayonaisse sous:
3 groot eetlepels mayonaisse
2 eetlepels soetrissiesous
1 teelepel Engelse mosterd
2 teelepels tamatiesous
Meng alles saam, en skep in ‘n bottel met ‘n spuitstuk voor aan.
1ste een –  Russiese worsies in skyfies gesny, met soetrissie en sampioene, met ‘n mayonnaise en mosterd sous.
2de een – Hawaiin Pizza – ham en pynappel.
Resepte en Fotos: Petré van Jaarsveld

BANANA APPLE CRUMBLE
Portions:  8 – 12
Baking time 30 to 40 mins
Oven temp 180ºC
150 g (180 ml) castor sugar
125 g (250 ml) flour
5 ml baking powder
80 g (250 ml) coconut
125 g (125 ml) stork margarine
1 x 185 g tin pie apples
3 bananas mashed

Combine sugar, flour, baking powder and coconut.
Mix well.
Rub in stork (until mixture resembles breadcrumbs).
Sprinkle ½ of the mixture into a lightly greased 24 cm pie dish.
Spoon apple over, followed by mashed bananas.
Sprinkle with remaining flour mixture.
Bake until brown.
Serve warm with cream custard or ice cream.
Enjoy!
Recipe and photo:  Ann Johnson Mulder

WORSGEREG MET SPAGHETTI
Resep en foto:   Christelle van Rooyen
FOOD LOVERS RECIPES
500 g rou wors, opgesny
3 wortels, geskil en gesny
1,5 koppies gesnyde groenbone
1 pakkie bruinuie soppoeier
500 g spaghetti, apart gekook in water tot gaar

Voeg bietjie sout by as dit amper gaar is. Dreineer oortollige water.
Gooi alles bymekaar (behalwe spaghetti) en voeg water by, net genoeg om alles te bedek. Kook tot gaar. Maak soppoeier aan met bietjie water en voeg by. Kook deur tot alles mooi gebind is. Pasop dit kan brand, water word vinnig minder. Geniet oor spaghetti.

APPLE, CRANBERRY AND WALNUT SALAD
6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (such as Diamond of California)
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
dressing (see note)
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Notes
**Recipe can easily be doubled or tripled for a larger group.
Recipe posted by Wilanda Räsänen
Photo:  Wilanda Räsänen‎ en Elna Erasmus

SLOW-COOKER CHICKEN WITH 40 PEACES OF GARLIC
1 whole chicken
salt and pepper to taste
1 small bunch each of chervil, tarragon, parsley and thyme
2 bay leaves
1 large fennel bulb
4 tablespoons olive oil
40 garlic cloves, unpeeled
1 tablespoon fennel seeds, toasted
40 grams butter

Put slow cooker on high to preheat for 20 minutes while you prepare the chicken.
Wash and pat dry the chicken. Season all over. Put a few springs of each herb, along with one of the bay leaves in the chicken cavity and set aside. Tie the remaining herbs together with a clean piece of string.
Trim the fennel, then cut into thin slices and place in a large bowl. Gently mix in 3 tablespoons of the oil, the garlic cloves and toasted fennel seeds. Season well.
Heat the butter with the remaining oil in a large frying pan until hot and bubbling. Put the chicken in the pan, breast-side down, so that it sits on one side. Cook for 2 minutes until lightly golden, then cook on the other side for a further 2 minutes.
Put half the fennel and the garlic mixture in the slow cooker dish, Drain the chicken, reserving the juices, and place on top. Spoon over the remaining fennel mixture and make sure the lid fits. Spoon over the reserved pan juices and lay the bunch of herbs on top the the chicken.
Cover the top of the dish with a layer of foil, shiny-side down, and then cover with the lid. Cook for about 3 hours, or until the juices run clear (the internal temperature should read 80ºC using a food probe). Carefully remove the lid and foil, then drain the chicken and stand on a warm serving platter. Cover with foil and stand for 15 minutes. Drain the vegetables and keep warm. Discard the herbs.
Serve with the garlic and fennel. Accompany with toasted French bread.
Note: The garlic cooks to molten paste which is very tasty smeared onto the toasted bread.
If not all the herbs can be found fresh, replace with dry herbs.
I have replaced the fennel with onion when I could not find fennel.
Recipe Nicolette Papas