CHOCOLATE MAGIC CAKE
½ cup unsalted butter, melted and cooled slightly
2 ½ cups milk, warmed
1 cup flour
½ cup cocoa powder
4 eggs, separated
1/8 tsp white vinegar
1 ½ cups granulated sugar
1 tsp espresso powder
1 tsp vanilla extract
strawberries, for serving
powdered sugar, for dusting

Preheat the oven to 160 ºC.
Grease a 8″ x 8″ baking dish with butter or cooking spray.
In a medium bowl bowl, whisk together the flour and cocoa powder. Set aside.
In a separate bowl, whip the egg whites with vinegar until stiff peaks form. Set aside.
In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. Mix the flour mixture into the batter until evenly incorporated. Add the milk and beat low speed. Gradually and gently fold in the egg whites. Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly.
Cool completely. Dust with powdered sugar and garnish with fresh berries.
Photo:  Nicolette Papas

NAAN
Recipe and photo:  Jesicha Abrahams
FOOD LOVERS RECIPES

4 cups of self raising flour
3 cups of plain yoghurt

Mix with a spoon first.
Dust top with flour and knead it a bit.
Don’t over work.
Let it rest in the fridge for a while. (you don’t have to though)
It’s just a bit easier to work with.
Make balls, and roll out.
Fry in a pre-heated dry pan.
Dry pan fry.
Rub with garlic and olive oil.

PEPPERMINT CRISP TART
2 packets Tennis biscuits
1 tin caramel condensed milk
500 ml fresh cream (ice cold)
150 g slab Peppermint Crisp chocolate (grate half of slab finely and keep to mix into the cream and condensed milk, cut or chop the other half into small cubes for garnishing the top at the end).

Pack a layer of biscuits on bottom of suitably shaped dish (square or rectangular). My dish takes exactly 5 x 3 rows. Fit paddle attachment onto Kenwood and blend the caramel condensed milk until smooth. In another bowl whip the ice cold fresh cream until thick. Spoon the thickened cream into the bowl with paddle attachment, pour the grated chocolate over and mix just until everything blended.
Carefully spoon and spread 1/3 of this mixture over the biscuits on the bottom of the dish. Pack the next layer of biscuits and repeat the process for a third time ending in a layer of the creamy mixture. Smooth the top and sprinkle the chopped Peppermint crisp over. Put into fridge for a good couple of hours for the biscuits to soften. I prefer leaving it overnight.
Recipe and photo: Elsabie Templeton

ORANGE CHIFFON CAKE
1 ½ cups sugar
1 ½ cups flour
¾ cup orange juice
2 tsp baking powder
6 eggs
¾ cup oil
orange zest (of 1 orange)
pinch of salt

Separate the eggs.
Beat the egg whites until fluffy and stiff.
Then: (in a separate bowl)
Add the sugar, flour, oil, orange juice, orange zest, salt and egg yolks. Beat well.
Add the beaten egg whites and baking powder.
Mix lightly and bake in a greased tin for approximately 60 min at 180°C.

ICING FOR CAKE
2 whole eggs
1 cup of sugar
1 tbs of butter
½ cup orange juice

Mix ingredients well in a pot, and bring to the boil, mixing all the time.
Take off the stove. Pour over cake and let it cool.
Recipe and photo: Marjolein da Costa

VINNIGSTE MAYONNAISE
1 eier
2 eetlepels (30 ml) asyn, of na smaak
1 eetlepel (15 ml) mosterd, aangemaak
sout en peper na smaak
1 teelepel (5 ml) droë dille, of vars as jy het
± 250 ml Canola/sonneblomolie

Gooi al die bestanddele in ‘n regop maatbeker, en voeg olie by tot by die 300 ml merk. Gebruik jou “stick blender” en meng vir 5-10 sekondes.
Pas geurmiddels aan en geniet!
Resep en foto: Ilze Garbers Jacobs
Nota: Gewone mayonnaise resepte (vir klitser of voedselverwerker) moet jy die straaltjie olie geleidelik byvoeg terwyl jy klits, anders skei dit. Hierdie resep MOET jy met ‘n stick blender maak, anders werk dit nie.

Homemade Mayonnaise
1 egg
2 tablespoons vinegar
1 tablespoon mustard (homemade)
salt and pepper to taste
1 teaspoon dry or fresh dill
About 1 cup (250 ml) Canola/Sunflower oil

Mix all the ingredients except the oil in a measuring cup, add the oil  up to the 300 ml mark. Use stick blender and mix for 5-10 seconds.
Adjust the flavourings to taste and enjoy. Can store in fridge for about 2 weeks.
Recipe translated by Michelle Swart

PETRÉ SE HEERLIKE BOBOTIE
Resep en foto: Petré van Jaarsveld
FOOD LOVERS RECIPES
9 groterige porsies
1 ½ kg maalvleis
1 groot geelwortel, fyn gerasper
1 appel, fyn gerasper
2 groterige uie, gekap
1 eetlepel fyn gekapte seldery blare
1 koppie pitlose rosyne
sout en peper na smaak

Kerriemengsel:
2 eetlepels appelkooskonfyt
3 eetlepels matige kerriepoeier
3 eetlepels borrie
2 eetlepels biryani masala
¼ koppie asyn
¼ koppie blatjang
4 snye brood in melk geweek

Meng die wortel, appel, selderyblare en sultanas goed deur met maalvleis.
Braai uie tot deurskynend, voeg maalvleismengsel by uie en braai goed deur.
Voeg kerriemengsel by en kook goed deur, voeg sout en peper na smaak by.
Meng goed.
Druk melk uit brood en meng dit goed deur met die maalvleis (hoef nie af te koel nie) en kerrie mengsel. Die brood moet basies oplos in die beslag.
Skep in oondvaste bak, maak gelyk en druk ‘n paar opgerolde suurlemoenblare in die mengsel.
Meng die volgende saam:
500 ml ongegeurde jogurt met
1 koppie melk en
2 eiers, klits
Giet oor bobotie en bak teen 180°C vir om en by 40 tot 45 minute tot ‘n mooi goudbruin kleur.

DEEG GESKIK VIR TRAMAZINNI
2,5 kg koekmeel
3 pakkies kitsgis
2 eetlepels sout
50 ml olie
2 koppies louw water
2 koppies melk

Meng alles en knie laat rys tot dubbel, knie af en laat rys weer.  Sit dan in panne bak 10-15 min teen 180ºC.
Resep en foto: Chantel Van Breda

HEERLIKE GEURIGE KERRIEHOENDER
Foto en resep: Ronell Muller Boshoff
FOOD LOVERS RECIPES
1.2 kg hoender filette, in blokkies gesny (jy kan boujies en dytjies ook gebruik)
1 kg aartappels, in blokkies nie te klein
2 groot uie, opgekerf
6 knoffeltoontjies, fyngekap
1 teelepel fyn gerasperde gemmer
3 lourierblare
2 kaneelstokkies
1 eetlepel blou boksie masala
1 eetlepel pers boksie kerrie of eie keuse
1 opgehoopte teelepel borrie
sout
3 eetlepels suiker
blatjang na smaak
2 eetlepel suurlemoensap of asyn

Maak jou olie en ‘n stuk regte botter warm anders net olie.
Voeg jou uie, lourieblare en kaneelstokkies by.
Braai en roer en na elke 5 min. Voeg 1 eetlepel water by roer en braai so vir 25 min, voeg elke 5 min 1 eetlepel water by en weer roer. Jou uie sal lekker bruin raak.
Na 25 min voeg gemmer, knoffel, kerrie, masala, borrie, suiker, sout en suurlemoensap by en roer so 2 keer deur.
Voeg jou hoenderblokkies by asook aartappels en roer-braai so rukkie.
Voeg net ½ koppie water by en kook tot alles sag, gaar en dit ‘n dik sous maak. Voeg blatjang na smaak by en roer deur.
Indien daar water kort, voeg by, maar hoender maak baie water.

ROSYNTJIEBROOD MET BRUISMEEL
Resep en foto: Desire Coetzee
FOOD LOVERS RECIPES
500 g bruismeel
1 koppie suiker
1 koppie melk (ek – Vidius – gebruik karringmelk)
1 koppie water
1 teelepel sout
1 tot 1½ koppies rosyne (meng rosyne goed met ekstra meel – dit verhoed dat rosyne afsak na bodem van broodjie tydens bak proses)
1 eier
1 eier ekstra vir glasseersel

NOTA: Maak seker alles is by kamertemperatuur.
Meng alles goed en bak vir een uur by 180ºC.
Wenk: Glasseersel: 1 eier geklits met bietjie melk. Smeer ‘n bietjie glasseersel bo-oor voor die broodjie oond toe gaan.

STEAK WITH COUSCOUS SALAD
defrosted rump steak
chilli salt
Woolworths steak rub
lightly bruised fresh garlic clove
extra virgin olive oil
good quality garlic butter

Start by rubbing your steak with a small amount of olive oil, proceed by seasoning your steak with a generous amount of chilli salt, then the steak rub afterwards.
Using a cast iron pan or a non stick pan, heat a generous amount of oil in the pan, once it’s hot, add your steak. Fry your steak for about 5 min before flipping it. Once you flip it, add the bruised garlic clove and a good amount of garlic butter to your pan. Once the butter has melted, take a tablespoon and keep scooping the garlic butter olive oil mixture over the steak. Do it as much as you can for maximum flavor. After about 4-5 min, take your steak out of the pan and allow it to rest for 5 min before serving. It’s important not to keep flipping your steak while you’re frying it, it ruins the flavor profile and does not allow the steak to soak up all the goodness.

Couscous salad :
1 cup Couscous
½ onion
1 cup Chicken stock
ginger (own preference)
1 garlic clove
1 packet of bitsy bacon
Feta (own preference)
1 can of chick peas
broccoli (own preference)
2 tbsp Balsamic vinegar
spices of your choice/salt and pepper

Add 1 cup of couscous to a bowl, add the boiling hot stock and cover with cling wrap for 7 min. In the meantime, chop your onions, broccoli, garlic and ginger. Sauté the onions, garlic and ginger in olive oil till onions are transparent, add the bacon, sauté till almost ready then add the broccoli. Fry till bacon is ready. After 7 min, fluff couscous with a fork and add the sautéed ingredients, add chick peas and feta to the bowl and stir with fork, add 2 tablespoons of balsamic vinegar and season to taste.

Butternut sticks :
Extra virgin olive oil
Butternut sliced into sticks
Roast vegetables spice
Black pepper

Coat sticks in olive oil and spices, put into the oven for 15-20 min on 180ºC.
Photo and recipe: Daniella Steyn