INGELEGDE LEMOENSKIL ROLLETJIES
Foto en resep: Gideon Louw
FOOD LOVERS RECIPES
ongeveer die skil van drie lemoene
¾ koppie water
1 koppie suiker
1 teelepel vanilla geursel
¼ teelepel rissievlokkies

Sny die lemoene in omtrent 10 mm dik wiele en sny een kant sodat dit ‘n lang reguit skil is en verwyder die vleis van die lemoen sodat net die skil oorbly.
Sny die wit gedeeltes uit die skille en probeer die lang stukke heel hou.
Plaas die skille in ‘n pot met water en kook vir ‘n halfuur, dreineer water af, sit skoon water by en herhaal nog twee maal.
Droog die skille af en maak klein rolletjies en ryg drie rolletjies op ‘n tande stokkie
Verhit die water en suiker tot die suiker opgelos is en kook dan die skille met stokkies en al daarin vir omtrent ‘n uur.
Voeg die rissievlokkies en vanilla geursel by.
Plaas die stokkies in gesteriliseerde flessies en vul met die stroop.
Indien dit te min stroop is, kook nog ‘n bietjie stroop en maak die potjies vol en seël dig.
Laat staan vir omtrent 5 dae en siedaar ‘n tog te lekker happie saam met ‘n stukkie brood en kaas of net so op jou platterbord saam met snoeperye.

GEKOOKTE SJOKOLADE VERSIERSEL
100 g donker sjokolade, in blokkies gebreek
4 teelepels opgehoop koffiepoeier
500 ml kookwater
90 ml donker kakao
90 ml meel
250 ml suiker
10 ml vanieljegeursel
250 g botter/margarien

Giet kookwater en koffie oor sjokolade, roer tot sjokolade alles gesmelt het.
Meng kakao en meel met sjokolade mengsel.
Kook tot dik en glad. Plaas oornag in yskas om goed koud te word en te set.
Klits botter met vanielje geursel tot romerig, voeg sjokolademengsel in 2 dele by. Klits baie goed.
Gebruik soos verkies.
Resep en foto: Petré van Jaarsveld‎

SWARTMOSSELSOP
Resep en foto: Alta Gunter Van Dyk
FOOD LOVERS RECIPES
50 vars swart mossels gewas, baard verwyder en laat ‘n rukkie in suurlemoen water lê
1 groot ui, gekerf en gebraai
‘n paar grasuie stingels, opgesny
1 teelepel knoffel, fyn gekap
in 1 eetlepel botter en 1 eetlepel olyf olie, net deurskynend nie bruin nie
Voeg by:
1 koppie wit wyn en 2 koppies water, kook goed deur dat alkohol verminder
Voeg by ¼ neutmuskaat en ‘n knippe fyn naeltjies
Voeg mossels by kook dit vir paar min.
Voeg 1 koppie room by en kook deur, voeg nou handvol gekapte pietersielie by.
Sout en vars gemaalde swartpeper na smaak by.

Bedien met vars brood en lekker botter, of bruggeta broodtjie.
As jy dit bietjie dikker wil hê om op rys te bedien, maak ‘n dikker wit sous, en roer by jou mossels.

BRUIN BROOD VIR WESTPOINT BROODMASJIEN
Ek maak voor die tyd ‘n mengsel van 5 kg koek meel en 1 pakkie 350 g wheat bran.
3½ koppies gemengde meel
320 ml lou water
2 eetlepels bruinsuiker
3 eetlepels olie
1 pakkie pers gis
2 teelepels sout

Sit jou meelmengsel in die masjien.
Strooi dan sout bo-op.
Strooi suiker bo-op.
Sit olie bo-op.
Strooi gis heelbo en dan jou lou water.
Kies no 2 program op broodmasjien.
Dit bak minder as 2 ure en dan het jy ‘n heerlike bruin brood.
Foto en resep: Dianne De Swardt Herselman

PIGS HEAD
a half pig’s head (3-4 kg), scrubbed clean even the teeth
2 teaspoons salt, more to taste
1 teaspoon ground black pepper, more to taste or 6 pepper corns
6 medium onions, trimmed and peeled
2 heads garlic, divided into cloves with peel
large bouquet 6 parsley sprig
6 thyme sprigs
3 bay leaves
2 cups Chardonnay or medium dry white wine
½ cup brandy
2-3 liter water, more if needed
½ teaspoon Dijon mustard

Heat oven to 150°C. Rinse pig’s head and thoroughly dry it with paper towel. Set it, cut side down, in a roasting pan. Rub a teaspoon of the salt into skin. Tuck shallots, garlic, and bouquet parsley around head and sprinkle with pepper and remaining salt. Pour over wine, brandy and water, adding enough water to half cover head – the cheek should remain above water so it steams. Wrap a piece of foil tightly around the ear. Cover pan with foil.
Bring the liquid to a boil on the stove top, then transfer pan to the oven. Slow roast pig’s head in the oven until it is partially cooked, about 2 hours. Remove foil, leaving ear covered. Continue roasting until most of water has evaporated, pig skin is a deep mahogany color, and meat is almost falling from bones when poked with a fork, about 4 hours longer. If ear is still soft, discard the foil 20 minutes before the end of cooking.
Let pig’s head rest, loosely covered with foil, at least 15 minutes before serving. While waiting, strain juices into a small saucepan, discarding bouquet parsley and vegetables. If necessary boil juices on top of the stove to a concentrated gravy. Skim fat and whisk in Dijon mustard. Taste gravy for seasoning.
Rest the pig’s head on a bed of greens on a warm platter. To serve, cut off the ear and set it aside. With the help of a sharp knife and a large spoon, lift off the crisp skin in one piece. Cut the skin, including the ear, into approachable pieces using a heavy knife or cleaver. Scoop meat off the bones with the spoon.
Recipe: Miemsie De Klerk

HEERLIKE TUNA TERT
3 koppies gaar rys
2 blikkies tuna, gedreineer
4 eiers
200 ml melk
1 ui, gekap
6 eetlepels blatjang
4 eetlepels mayonnaise
2 eetlepels tamatiesous
genoeg kaas om oor te strooi

Meng alles saam en bak teen 180ºC grade tot gaar.
Foto: Deoni Kotze
Resep geplaas deur Deoni Kotze

APRICOT CHICKEN
8 peaces of chicken
1 packet of cream of mushroom soup
1 cup 100% apricot juice
1 pack of fresh mushrooms, sliced
chicken spices to taste
salt and pepper to taste

Place chicken in a oven casserole dish with a lid.
Lightly spice the chicken with the spices, salt and pepper.
Sprinkle the soup over the chicken, then add the cup of juice.
Cover with lid and bake at 200ºC till nearly done.
Add the mushrooms.
If you would like a thinner sauce add ½ a cup of juice with the mushrooms.
Continue to bake until chicken and mushrooms are fully cooked.
Photo and recipe: Nicolette Papas

ORANGE AND BEETROOT SALAD.
4 medium-sized cooked beetroots
3 oranges
Dressing:
½ cup olive oil
2 teaspoons balsamic or grape vinegar
1 teaspoon crushed garlic
¼ teaspoon black pepper
½ teaspoon salt

Peel and slice the cooked beetroots into rounds. Grate the rind of 1 orange and set it aside. Peel the oranges, carefully removing the pith and slice them into round. Arrange the beetroot and orange slices alternately, overlapping them. Mix all the ingredients for the dressing in a cup and add the reserved, grated orange rind, Spoon the dressing over the beetroot and orange slices just before serving.
Recipe and photo: Nicolette Papas

VARKBLAD IN DIE OOND
1 x 2 kg varkblad
1 eetlepel olyf olie
1 teelepel growwe sout
½ teelepel wit peper

Smeer ‘n klein bietjie van die olyf olie op die bodem van ‘n oondbak en plaas die vleis daarin.
Smeer die res van die olyf olie oor die vleis.
Sprinkel die sout en peper oor die vleis en bedek dig met foelie.
Stel die oond op 140°C en bak vir omtrent 4 ure.
Haal die vleis versigtig uit en plaas in ‘n ander oondbak en grill dit op die middelste rak op lae hitte tot die vel lekker crisp is, maar nie gebrand nie.
Intussen neem die bak wat die vleis in was met die sous in en voeg daarby 1 teelepel droë pietersielie en 2 teelepels bruinsuiker.
Meng dan 2 teelepels opgehoopte maizena met ‘n bietjie water en voeg by die sous en verhit dit en laat prut vir ‘n paar minute tot dik.
Sit die sous in ‘n sousbakkie en sit voor saam met die vleis.
Resep en foto: Gideon Louw

BUTTER CHICKEN WITH JEERA RICE
To prep the chicken you’ll need
5 chicken breasts (cubed) this recipe
2 tbsp Greek yoghurt
salt
chilli spice/ cayenne pepper
Woolworths butter chicken spice
ginger paste
garlic paste
Mix well and cover with cling wrap, refrigerate for 20-30 min

For the gravy you’ll need
2 onions
ginger paste
garlic paste
2/3 tomatoes (chopped)
cream
1½ tbsp good quality butter
fermented vinegar/ white vinegar
sugar
salt
garam masala
fresh coriander

Add olive oil to pan or pot, brown chicken, set aside and cover with cling wrap. Chop up onions, add olive oil and butter to the same pot or pan, add chopped onions and sweat onions. Add tomatoes and mix well, add water and ginger and garlic paste, mix again and add salt to taste, garam masala spice, vinegar, sugar, chilli powder. Simmer for 20 min, add to blender and blend into fine puree. Sift liquid into the same pot (Its a must to sift, butter chicken should be velvety and free of chunks) then add butter (1½ tbsp) chicken and cream to the sauce. Turn up the heat and cook for 7-10 min. Garnish with cream and fresh coriander
A lot of the spices and ingredients don’t have measurements, that’s because I cook according to my taste, I like an overload of garlic and ginger so just season and cook according to your taste preference.

Jeera Rice
Soak and rinse 1½ cups basmati rice for 30 min
Add olive oil to pot, add a chopped onion
Add 1 tbsp cumin seeds
1 cinnamon quill
8-12 black peppercorns
3 cloves
3 cardamom pods and salt
Brown till onion is transparent. Add rice to pot, along with water and squeeze half a lemons juice in. Cook till its fluffy and fragrant.
Recipe and photo: Daniella Steyn