HOMEMADE CHOCOLATE LIQUEUR
1 bottle gin, vodka or cane
½ cup sugar
2 packets chocolate flavored hard candy
1-1½ teaspoon concentrated chocolate paste

Pour the liquor, candy and sugar in a large enough bottle. Shake well every day until all the candy has melted. Then add the chocolate paste adjusting the amount till the desired chocolate color. Pour liqueur through a fine sive then through filter paper or a very vine cloth till all residue has been retained.
Pour in desired bottle.
Note: Blood orange flavored gin works very well with the chocolate flavor.
Recipe Nicolette Papas

JAGERS KIP
(Iets aangepast)
(4 personen):
2 eetlepels meel
zout, naar smaak
peper, naar smaak
2 grote kipfilets
2 eetlepels olijfolie
1 grote ui, geschild en fijngesneden
250 gr. Kastanje champignons
3 tenen knoflook, geperst
120 droge witte wijn (Heb ik niet gebruikt)
250 ml kippenbouillon
1 blik tomaten
2 takken verse tijm
2 laurierblaadjes
4 takken dragon
1 kleine pot slagroom

Snij de kipfilet in blokjee.
Breng de bloem op smaak met zout en peper. En bestrooi de kippenfilet met de bloem.
Het overtollige bloem afschudden. De bloem zal ervoor zorgen dat de kippenfilet mooi gebruind worden.
Zet een grote braadpan op een gematigd vuur en doe er olie in. Bak de kip goudbruin, is de kip bruin voeg dan de uien samen met de champignons en de knoflook toe.
Bak net zolang tot ze half gaar zijn en voeg de wijn toe. Laat het geheel 3 minuten koken.
Giet de tomaten bij de kip breng de saus aan kook tot dat het is ingekookt, ongeveer 5 minuten.
Voeg de boullion, tijm, laurierbladeren en de dragon ook toe en roer het goed door.
Laat dit alles sudderen tot alles goed gaar is, en dat het vocht iets gereduceerd is.
Voeg de room eraan toe. Serveer het gerecht met groente naar eigen keuze.
Risep en foto Annet Geelhoed

FISH FRIKKADEL (CAKES)
500 g hake fillets or 3 tins tuna chunks, in brine, drained
2 slices of bread (preferably a couple of days old)
1 tablespoon cooking oil
1 medium onion, chopped
½ teaspoon garlic
1 medium tomato, chopped
1 teaspoon jeera/cumin powder
1 ½ teaspoons leaf masala (curry powder)
½ teaspoon turmeric
1 tablespoon lemon juice
salt to taste
handful chopped parsley
1 medium egg
cooking oil for shallow frying

Boil hake in enough water to cover for 5-10 minutes. Drain well and flake.
Soak the bread in water for 10 minutes then squeeze out all the water. Meanwhile, to the oil in a saucepan add the chopped onion.
Braise until golden brown. Add tomato, garlic and spices, cook for 5 minutes until all the spices are combined.
Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes.
Shallow fry in hot oil until brown for about 5 minutes on each side. Serve with white rice, dhal and diced tomato, or your tinned spaghetti.
Recipe posted by André Viljoen

AMARULA AND CREAM CHEESE FROSTING
8 ounces neufchatel cream cheese (230 g)
½ cup salted butter
1 cup organic sugar, blended in blender to powder (add up to 1 more cup sugar if you prefer sweeter)
1 tablespoon Amarula cream liqueur
1/2 cup pecan pieces, garnish

Combine cream cheese and butter, beating until smooth. Add powdered sugar and Amarula.
Beat until fluffy.
Save pecans for sprinkling on top later.

Amarula Butter Cream Icing:
250 g butter
600 g icing sugar
100 ml Amarula

Beat the butter until pale and fluffy. Add half the icing sugar and half the Amarula. Beat well. Add the rest of the icing sugar and Amarula and beat A LOT. The more you beat, the fluffier it gets.
Recipes: Esme Slabs

RED VELVET CAKE
Experimented with a red velvet cake with cheese cake in the middle.
115 gram butter
37 ml caster sugar
2 extra large eggs
1 bottle red food coloring
2 tablespoons cocoa powder
1 cup milk
1 teaspoon vanilla essence
2 ½ cups flour
2 ml salt
7 ml bicarbonate of soda
12 ml brown vinegar

Cream together butter and sugar until light and fluffy. Add eggs and beat well.
Mix food coloring, cocoa powder, milk and vanilla essence together. Add to egg mixture.
Sift together flour, salt and stir into egg mixture.
Blend bicarb and vinegar and fold into batter.
Bake in preheated oven at 180ºC for 30 minutes or until a skewer comes out clean.
I baked it as one cake and then when cool I cut it in half – you can bake it in 2 pans.
I made my easy cheesecake recipe (link below) however you leave out the biscuits and I used vanilla instant pudding.
http://www.foodloversrecipes.com/…/…/zeldas-easy-cheesecake/
I layered half my red velvet cake at the bottom – then put the cheesecake on top and placed the other half of the red velvet on top. I kept the ring of the pan over the cake while assembling – put in fridge to set.
I used a cream cheese icing for the top.
Recipe and photo:  Zelda Ellis‎

MARMITE KOEK
60 ml (¼ koppie) olie
2 eiers
125 ml (105 g) suiker
500 ml (270 g) bruismeel
10 ml (2 teelepels) bakpoeier
2,5 ml (½ teelepel) sout
250 ml (1 koppie) melk
250 ml (80 g) cheddarkaas, gerasper

Voorverhit oond tot 180°C en spuit vierkantige 23 centimeter-oondbak met kleefwerende sproei.
Klits olie, eiers en suiker tot lig en donsig.
Sif meel, bakpoeier en sout saam.
Vou meelmengsel en melk beurtelings by eiermengsel in. Vou gerasperde kaas laaste in.
Skep beslag in oondbak en bak vir 35 minute tot goudbruin en gaar.

SOUS:
125 ml (120 g) botter
30 ml (2 eetlepels) Marmite/Bovril
125 ml (40 g) cheddarkaas, gerasper

Smelt botter en Marmite/Bovril.
Sit oond af, haal warm koek uit oond en prik vol gaatjies. Gooi gesmelte bottermengsel oor koek.
Sprinkel gerasperde kaas oor koek en sit terug in warm oond om te smelt.
Sny koek in netjiese blokke en bedien.
Resep Lelane Van Der Walt

ROTI
Recipe and photo: Faye Abrahams
FOOD LOVERS RECIPES

2 cups cake flour
2 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1 cup boiling water

With a spoon, mix all together and when cool enough to touch knead into a dough.
Roll out on a lightly floured surface and lightly sprinkle with flour.
Roll into a Swiss roll and cut into 8 even pieces.
Form into a ball and roll out and dry fry in a pan till lightly speckled both sides.

LOVE LOAF CAKE
Make a pre mix box of brownies of your choice. When the brownies has cooled take a heart cookie cutter and press out hearts. Making sure to measure that the hearts are smaller than the pan you baking the cake in.
Now make a basic vanilla cake.
240 g butter
320 g caster sugar
15 ml vanilla
4 large eggs
480 g cake flour
20 ml baking powder
2 ml salt
250 ml milk
red food colouring

Beat butter and sugar till light and creamy. Add the vanilla and eggs one by one beating well after each. Sift flour, baking powder and salt together. Add to egg mixture alternating with milk.
Now add some red food coloring to your mix. The amount will depend on what brand and color red you are using.
Prepare a loaf pan by lining it out with baking paper.
Put a thin layer of the red dough in the pan spreading it evenly. Pack the brownie hearts upside down (points facing up) tightly in on top of this layer. Leaving a gap on all sides of the pan.
Now carefully fill these gaps with the remainder of the red dough. Making sure to just cover the top of the hearts.
I find using a piping bag for this works much easier.
Bake in a pre-heated oven at 180ºC for about 60 to 80 minutes or until the cake is done.
The time will depend on the size of your pan.
Recipe and photo:   Nicolette Papas
Nota:  Ek het dupper red en xmas red gel kleursel gebruik.

EASY BANANA MUFFINS
2 cups of selfraising flour
3 eggs, beaten
4 ripe bananas, mashed
½ cup sugar
½ cup chocolate flavor jungle oats
½ cup oil
1 tablespoon vanilla essence

Mix all together.
Add ½ a cup of water if batter is too stiff.
Bake at a 180 ºC until golden brown more or less 15 to 20 minutes.
Recipe and photo Jo Lubbe #Tumi

10 MINUTE KOEK
1 koppie koekmeel
1 koppie suiker
4 teelepels bakpoeier
½ koppie maizena
2 eiers
1 koppie water
knippie sout, opsioneel

Meng al die bestanddele saam. Gooi in voorbereide oond bak.
Bak 10 minute in vooraf verhitte oond teen 180ºC, skakel oond af en laat staan vir 10 minute in die warm oond voor jy dit uithaal.
Indien jy die resep verdubbel, verdubbel die tyd ook. Heerlik en sag!
Resep en foto: Annie Moule