TEMPURA BATTER
1 egg, lightly whisked
1 cup chilled soda water
½ cup plain flour
½ cup cornflour
vegetable oil, to deep fry

Combine egg and soda water in a medium bowl. Add combined flours and stir with a whisk until just combined (the batter should remain lumpy).
Heat oil in a wok over medium heat until it reaches 170ºC. Dust the prawns, vegetables wedges and leaves lightly in flour.
Dip a few prawns and vegetables in the batter to lightly coat. Cook for 2-3 minutes or until lightly golden and cooked through. Use a slotted spoon, transfer to a plate lined with paper towel.
I used a variety of vegetables like green beans, broccoli, cauliflower asparagus and mushrooms. But you can use any vegetable you like.
Recipe placed by Nicolette Papas
Photo by Nicolette Papas

CIABATA BRAAI BREAD
250 grams sharp cheddar cheese, shredded or coarsely grated
170 grams butter, at room temperature
4 scallions, finely chopped (green onions or garlic chives works well)
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 large loaf ciabatta bread, cut in half horizontally

Place an oven rack in the center of the oven. Preheat the oven to 200ºC.
In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.
Recipe posted by Nicolette Papas

RANCH DRESSING WITH DILL
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup way
3/4 – 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week.
Recipe posted by Elize de Kock

EASY HEALTHY CAULIFLOWER NACHOS WITH MINCE
1 large head cauliflower
2 tablespoons avocado oil
1 packer taco seasoning
salt and pepper to taste
500 grams mince
1 cup shredded Mexican blend cheese
1 cup mild or medium salsa
1 cup guacamole
2 tablespoons jalapenos
2 tablespoons coriander

Preheat the oven to 220ºC.
Cut the cauliflower into florets, then slice the florets thinly to make “chips”.
Toss the cauliflower pieces with the avocado oil, sea salt, black pepper and 2 tablespoons taco seasoning and spread the cauliflower evenly in a single layer over a baking sheet lined with parchment paper.
roast in the oven for about 20 minutes, until brown and crispy on the edges.
Meanwhile, brown the mice over medium-high heat and rest of taco seasoning. Cook for about 10-12 minutes, until meat is cooked through and most of the sauce absorbed into the meat.
When the cauliflower is done, flip the pieces over.
Spread the mince over the nachos.
Top with salsa, then shredder cheese last.
return to the oven for about 5 minutes, until the cheese melts.
Garnish with guacamole, jalapenos and fresh coriander.
Recipe and photos Louise Venter

PRUTPOT TAMATIE PASTA SOUS
2 blikke heel tamaties
2 uie gebraai
2 wortels
1 teelepel knoffel
1 teelepel kruie na smaak
1 tamatie blikkie maat water
1 pakkie tamatie pasta

Plaas alles die aand voor die ete in die prutpot op lae hitte.
Volgende dag wanneer alles gaar is maak alles fyn (Ek het my stick blender gebruik) vir ‘n heerlike pasta tamatie sous.
Ek het  in die oggend 3 wortels fyn gerasper en my maalvleis gebraai en dit alles by die tamatie sous gegooi en dit op high aangesit en teen 13:00 was daar heerlik pasta maalvleis vir aandete en die vrieskas.
Foto en resep Janie Janse van Rensburg

SAMPIOENSOUS MET BRANDEWYN
250 g sampioene
1 groot ui
250 g roomkaas
250 ml room
1 tot brandewyn
sout, peper, paprika en knoffel na smaak

Sny uie en sampioene in klein blokkies en braai tot goud bruin.
Gooi die roomkaas en room by en meng goed oor lae hitte.
Voeg sout, peper, paprika en knoffel by en meng deur.
Giet die tot brandewyn by en laat staan vir 30 minute.
Maak weer warm maar moet nie kook nie.
Baie lekker saam steak.
Resep:  Silvia Van Eck

PEKEL UITJIES VIR EEN BOTTEL
Hierdie resep is vir 1 groot mayonnaise bottel
1 teelepel suiker
1 teelepel sout
1 knoffel segment, gekap
1 chilli in 3 stukkies
1 teelepel pickling spice (Robertson pakkie)
bruin asyn genoeg om bottel te vul

Pak die bottel vol geskilde uitjies.
Meng die res van die bestanddele tot die suiker opgelos is en giet oor uitjies. Bottel moet tot bo vol vloeistof wees.
Sit deksel op en laat staan ‘n paar dae vir die geure om lekker te trou.
Resep en foto:  Christabel Garisch

ONTBYTGRAAN STAFIE
1 koppie grondboontjiebotter (ek het die suiker en sout vrye een gebruik)
½ koppie heuning
½ koppie gouestroop
5 koppies graanvlokkies van jou keuse (myne was Cheerios)

Kook die stroop en heuning vir ‘n minuut in die mikrogolf in ‘n glas bak.
Meng die grondboontjiebotter saam met die warm stroop mengsel.
Voeg ontbytgraan by en meng goed.
Gooi in ‘n bak wat vooraf uitgevoer is met bakpapier en druk plat.
Bedek en sit in die vrieskas vir 1 uur. Sny dan in blokkies en pak in bak.
Resep: Janie Janse van Rensburg

LEKKER SAMOOSA VULSELS
Groentevulsel
(genoeg vir ongeveer 15 samoesas)
2 eetlepels kookolie
4 sprietuie, fyn gekap
60 gram gemengde spriete (boontjie, uie, beet of ander)
2 stingels seldery met blare, in fyn repies gesny
4 medium wortels, in fyn repies gesny
½ klein koolkop, in fyn repies gesny
½ teelepel komyn
sout en vars gemaalde swartpeper na smaak
Maak die olie warm in ’n pan. Gooi al die groente by en soteer 5 minute.
Geur met sout en peper.

Kerrievulsel:
(genoeg vir ongeveer 30 samoesas)
2 teelepel kerriepoeier
2 teelepel garam masala
1 teelepel borrie
1 teelepel komyn
½ teelepel koljander
1 teelepel gemaalde, droë rissie
¾ teelepel kaneel
2 eetlepels kookolie
1 ui, fyn gekap
1 eetlepel fyn gekapte vars gemmer
3 eeetlepels fyn gekapte vars seldery
2 eetlepels fyn gekapte vars wortel
2 lourierblare
1 knoffelhuise, fyn gekap
750 gram maalvleis of fyn hoender
1 groen soetrissie, fyn gekap
1/3 koppie fyn gekapte droë appelkose
2 teelepel asyn
sout na smaak

Meng die kerrie, masala, borrie, komyn, koljander, rissies en kaneel goed saam.
Maak die olie in ’n pan warm en gooi speserymengsel by.
Roer vinnig vir 30 sekondes. Gooi ui by en soteer paar minute. Gooi res van bestanddele by.
Braai vir 3-5 minute.
Geur met sout.
Die vulsel is effens droog en krummelrig sodat die kors nie nat en pap word nie.
Verminder die hitte en prut vir 15 minute.

Maalvleisvulsel
500 gram maalvleis
30 milliliter gesmelte botter
2 uie, fyn gekap
1 groen brand rissie
5 milliliter sout
5 milliliter gemmer
1 knoffelhuisie
1 klein bossie koljander blare, fyn gekap pietersielie
1/2 teelepel Masala
Meng jou vleisvulsel die aand voor jy dit gaan maak.

Potato filling:
6 potatoes, cut in small pieces
2 tablespoons oil
2 tablespoons dhania powder
2 tablespoons jeera
1 tablespoon mustard seeds
1 ttablespoon turmeric
red chilli or green depending on your taste
fresh coriander for after

Fry mustard seeds in oil till they stop spluttering.
Add potatoes, salt and spices and fry potatoes until they have taken on some colour.
Add water and cook till potatoes are soft and mashed (you can mash them for easier filling).
Add coriander when cooled.
Resepte geplaas deur Ineke Steyn

LAMSKENKELS IN DIE OOND
12 lamskenkels
1-2 uie (wit of pers), gekap
1-2 peppers – rooi en geel vir kleur, gekap
1 pak sampioene, opgesny
meel mengsel om skenkels in te rol
rooiwyn na smaak

Ek kook  die skenkels vir ongeveer uur. Laat effe afkoel.
Maak mengsel van bietjie meel met speserye soos sout, peper en wat jy verkies.
Rol die skenkels daarin en braai in vlak olie.
Plaas die vleis en die res van die bestanddele in ‘n oondbak en oond toe nadat ek genoeg rooiwyn oorgegooi het.
Bak by 180º C vir ongeveer uur.
Foto en resep Lourens Claassen