KOPERPENNIE BOONTJIESLAAI
1 kilogram droë suiker boontjies
2 middelslag soetrissies, ontpit en sny in stukkies
2 uie, gekap
Kook boontjies tot amper gaar. Dreineer en voeg soetrissie en uie by.
Meng deur.

Meng volgende sous:
1 pakkie (82 g) tamatiesop
250 ml water
200 ml wit asyn
125 ml kookolie
250 ml suiker
10 ml Worcestersous
5 ml droë mosterd (of 7 ml aangemaakte mosterd)
sout en peper na smaak

Kook sous en roer aanhoudend tot kookpunt en kook dan vir 2 min.
Gooi sous by boontjies en meng goed deur. Sit terug op stoof laat sous deur kook.
Bottel warm.
Resep Nicolette Papas

NEW YORK CHEESECAKE WITH COOKIE CRUST
CRUST
1 packet (200 g) tennis biscuits, crumbed
100 grams butter, melted
15 ml sugar

FILLING
2 tubs (250 g) cream cheese
30 ml each cornflour and cake flour
10 ml vanilla essence
3 ml grated lemon rind
2 extra-large or jumbo eggs, separated
175 ml sugar
1 tub (250 ml) sour cream
2-3 springs of lavender and icing sugar for decorating (optional)

Blend the crushed biscuits, melted butter and sugar and press firmly onto the base of a 23 centimeter loose-bottom tin.
The mixture is enough to also press against the sides of the tin, if preferred.
Beat together the cream cheese, cornflour, cake flour, vanilla essence and lemon rind until smooth. Add the egg yolks and beat well. Beat the sugar and egg whites until soft peaks are formed and fold into the cheese mixture. Fold the sour cream into the mixture and spoon onto the crust, Bake in a preheated oven at 125 ºC for 1 hour and 45 minutes. Remove from the oven and loosen the edges with a sharp-pointed knife or spatula. Let the cheesecake cool to room temperature. Place lavender springs on top and dust with icing sugar, if used.
HINTS
The eggs, cream cheese and sour cream have to be at room temperature when preparing the cheesecake.
Line the base of the loose-bottomed tin with 2 layers of baking paper or waxed paper. Allow the cheesecake to cool completely and carefully turn out onto a plate that is covered a soft kitchen towel or muslin cloth. Turn out onto a stylish serving platter.
Recipe and photo submitted by Nicolette Papas

MAKLIKE KOPERPENNIE WORTELSLAAI
1 kg wortels, geskil en in skywe gesny
2 middelslag soetrissies, ontpit en sny in stukkies
2 uie, gekap
Kook wortels tot half gaar en dreineer oortollige water.
Voeg rissie en uie by wortels in kastrol.

Meng volgende sous:
1 pakkie (82 g) tamatiesop
250 ml water
200 ml witasyn
125 ml kookolie
250 ml suiker
10 ml Worcestersous
5 ml droë mosterd (of 7 ml aangemaakte mosterd)
sout en peper na smaak

Kook sous en roer aanhoudend tot kookpunt en kook dan vir 2 min.
Giet die sous by die wortels en meng goed deur.
Sit terug op stoof laat sous deur kook.
Bottel warm.
Resep Nicolette Papas

TOMATO SAUCE IN THE SLOW COOKER
2 cans peeled ground tomatoes
½ cup water, divided
2/3 cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine. Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so. Smooth the texture of the ketchup using an immersion blender, about 20 seconds.Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
I doubled the recipe and bottled it hot.
Recipe Nicolette Papas

LENTIL DAHL
200 grams lentils
2 onions
4 garlic cloves
2.5 cm fresh root ginger
3 tomatoes
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1.5 liters water
3 tablespoons cooking oil
1.5 teaspoons mustard seeds
10-15 curry leaves
2 red chilies
salt
3 tbsp butter

Wash and boil the lentils for 5 minutes. Rinse and drain.
Put the lentils into a medium sized saucepan.
Peel and chop the onion, garlic and ginger.
Chop the tomatoes and add them to the pan along with the chili powder, coriander and turmeric.
Pour the water into the pan and stir the lentils.
Bring the water to the boil, lower the heat.
Boil uncovered until the lentils are tender.
Add salt to taste only when lentils is soft.
Add 3 tbsp butter to make your Dahl creamy.
Heat oil in frying pan, add the mustard seeds, curry leaves and chili and sauté them briefly until the seeds pop.
Pour the mixture over the Dahl, stir and serve in a bowl.
Add fresh coriander as a garnish.
You can add lime or lemon juice to the Dahl to compliment the nutty flavor of the lentils.
Recipe and photo: Elize de Kock

BEEF ROGAN JOSH
Paste:
2 green chilies with seed (remove seed for a milder curry)
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon poppy seed
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1 teaspoon ground turmeric

Curry:
4 tablespoons oil
½ cup plain yogurt
1 tablespoon chopped fresh mint
2 large ripe tomatoes, peeled and chopped
3 teaspoons garam masala
salt, to taste
1 kg brisket/short-rib mixed, fat trimmed

Paste:
Dry toast, ground coriander, cumin turmeric and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don’t burn.) Place into a food processor with garlic, ginger, onions and chilies and blend until smooth. You may need to add a little water to help the blending.

Curry:
Heat oil in a large, heavy-based oven-proof saucepan, add paste mix and fry, stirring constantly about 5 min. Stir in yogurt, a spoonful at a time. Add mint, tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
Add meat and turn in paste over high heat to coat.
Transfer to warm 150ºC oven for 3-4 hours, or until the meat is very tender. (Do not add any liquid)
Stir occasionally to prevent spices from sticking to base of pan.
Serve with rice, lentils, roti and a tomato and cucumber salsa.
Recipe and photo: Elize de Kock

ELIZE’S BEST FLAKY ROTI
Recipe and photo:  Elize de Kock
2nd photo:  Leonie Scott
FOOD LOVERS RECIPES

3 cups cake flour
1 teaspoons of salt
2 tablespoons sunflower oil
1 cup luke-warm water
100 g butter

Mix all the ingredients except the butter together in a large bowl, until a soft dough is formed.
If too sticky just add a little more flour, about 2 – 3 tablespoons.
Knead for a minute.
Break the dough to form seven small balls and roll each one out on a lightly oiled surface to form round flat discs.
Spread a thin layer of butter on the discs, roll them up to form a long thin sausage.
Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
(see photo)
Cover with cling wrap and put the roti in the freezer for 30 minutes or in the fridge for a few hours.
Roll out each roti the size of a dinner plate and fry in a hot frying pan until it is golden.
Flip and fry on other side (around 40 seconds on each side).
When done, scrunch the roti a little with your hands to make it flaky.
Roll out your roti dough as thin as possible and keep your surface always oiled with a tiny bit of vegetable oil, keep your butter at room temperature… this ensure a very light, fluffy and crispy roti.
Do not oil your pan when frying your roti.
Do not use a small pan to fry your roti. Use an electric frying pan or a large non stick pan.
When your roti is done, smear with butter and crushed garlic.
Note:  S-shape of the roti:
Roll up the ends of the dough rope, one side clockwise and the other anticlockwise.
Once they meet to form the ‘S’, fold one-half of the ‘S’ (either top or bottom) flat on top of the other.
The dough should now resemble a moist and round spiralling disc. Place this on a plate and repeat with the rest of the dough balls.

QUICK BANANA BREAD
1 ¼ cups (185 grams) self-raising flour
1 tablespoon ground cinnamon
1 tablespoon low-fat margarine
½ cup (110 grams) sugar
1 egg, lightly beaten
¼ cup (60 milliliters) milk
½ cup (1 large banana) mashed banana

Line base and sides of a 14 cm x 21 cm loaf pan with baking paper.
Combine flour and cinnamon in a large bowl. Rub in margarine. Stir in the sugar, egg, milk and banana. Do not overmix. Batter should be lumpy.
Spoon into the prepared pan.
Bake in a preheated oven at 180 ºC for about 20 minutes or until cooked when tested.
Photo: Melissa Ann Vermeulen

ZEENBAARS UIT DIE OVEN
(KAN natuurlijk ook met ander vis)
Het recept heb ik door middel van foto s gedaan leek me we handig, ik hoor wel wat jullie er van vinden
400 gram roodbaars
50 gram groene olijven in schijfjes
50 gram grof gehakte amandelen
1 blik tomaten blokjes
2 teentje knoflook
1 kleine ui
1 teelepel sambal
Peterselie
Laurierblad
Peper en zout

Doe 1 kleine ui gesnipperde 2 teentje knoflook fijn gehakt en 1 theelepel sambal in een pan met een beetje boter,bak dit een paar minuten. Voeg de tomaten blokjes toe en warm dit goed door, goed laten ontzien. Voeg de olijven ,laurier,peterselie en amandelen toe, laat dit een paar minuten pruttelen.
Voeg zout en peper naar smaak toe.
Beboter een stuk aluminium folie en leg daar een stuk vis op, bedekt dit met het tomaten prut. Vouw het dicht en plaats het 30 minuten in een voorverwarmde oven op 180 graden C.
Resep en fotos Annet Geelhoed

BACON AND CHEDDAR POLENTA QUICHE
Recipe submitted by Nicolette Papas
Photo:  Nicolette Papas
FOOD LOVERS RECIPES
6 slice thick bacon
2 ¼ cups milk
2 tablespoons butter
½ cup uncooked polenta
2 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 ½ cups shredded sharp cheddar cheese, divided
6 large eggs
2 ½ cups half milk half cream
1 cup heavy cream
1/3 cup sliced chives

Cook bacon in a skillet over medium heat until crisp; drain and crumble. Transfer 2 teaspoons bacon drippings to a saucepan.
Bring drippings, milk, and butter to a boil over medium heat in the saucepan. Gradually whisk in polenta, 1 teaspoon salt and ½ teaspoon pepper, cook on medium heat,  whisking constantly for 15 minutes or until very thick. Remove from heat, let stand 10 minutes.
Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg, spread in a 9-inch springform pan coated with cooking spray.
Bake in a preheated 180ºC oven for 25 minutes or until set and browned.
Sprinkle remaining 1½ cups cheese over warm polenta, spreading to edges.
Let stand 15 minutes.
Reduce oven temp to 160ºC. Combine half-and-half, cream, chives, and remaining 5 eggs, 1 teaspoon salt and ½ teaspoon pepper.
Pour over polenta and sprinkle with crumbled bacon.
Place pan on a foil-lined baking sheet.
Bake at 160ºC for 1 hour and 15 minutes or until lightly browned and just set.
Let stand 20 minutes.
Run a sharp knife around edges of quiche; remove sides of pan, and serve.