SLOW COOKER HONEY GARLIC CHICKEN
Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities – serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.
1.5 lbs. boneless, skinless chicken breast, cut into chunks
3 garlic cloves, minced
¾ teaspoon dried basil
1/3 cup soy sauce
1/3 cup ketchup
¼ cup honey
Pinch red pepper flakes
Whisk together the garlic, basil, soy sauce, ketchup, and honey.
Add the chicken to the crockpot.
Pour the sauce over and mix everything together.
Cook on low for 4 hours.
For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.
Photo:  Brineel du Toit

BLUE CHEESE SAUCE
blue cheese,
garlic,
dry white wine,
dash of cayenne pepper or chilli flakes.
Heat gently together until cheese has melted, then add pan juices (if you’re braaing you won’t have any) or butter.

SOURCE: Anne Mortleman Chambers

MOERBEI KONFYT
500g ryp moerbeie.
Knip die stingeltjies af
Voeg 30ml suurlemoensap by moerbeie. Mikrogolf dit 7min lank oop by 100% krag in ‘n groot, diep glas bak.
Voeg 350g wit suiker, roer totdat die suiker opgelos is.
Mikrogolf vir 20min lank oop by 100% krag, roer af en toe, totdat dit dik genoeg is wanneer op ‘n koue piering getoets word.
Laat effens afkoel. gebottel en versëel

Resep:  Deidre’ Labuschagne

MULBERRY MUFFINS
1½ cups Cake flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda (koeksoda)
1 pinch salt
½ cup fat free sour cream
¼ cup skim milk
2 tablespoons applesauce
1 egg
½ teaspoon almond extract
½ cup mulberries
Preheat oven to 200 degrees C.
Grease 6 jumbo muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, soda and salt.
In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract.
Stir in flour mixture until batter is smooth.
Fold in mulberries.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

RECIPE: Heiner Lange

Resep en foto: Leanne Thurston Coetzer

LAMSVLEIS EN BOONTJIEBREDIE

Omdat bredies dikwels hoog in vet is, kan jy gerus jou bredie die dag vooraf maak; sodoende kan jy die vet afskep sodra dit afgekoel het. Die boontjies in dié resep neem die heerlike vleisgeur op en is ‘n gesonde bestanddeel wat sorg vir ekstra proteïen en volop vesel.

Genoeg vir 4-6
1 kg maer lamstowevleisblokkies (met die bene)
2 groot uie, gekap
3 heel wonderpeperkorrels
4 naeltjies
45 ml olyfolie
4 knoffelhuisies, fyngedruk
4 kaneelstokkies
1 stuk gemmer van 5 cm, gerasper
2 blikke tamaties
250 g groenboontjies, gekerf
1 blik niertjieboontjies, gedreineer
gaar bruinrys om voor te sit

Sny enige sigbare vet van die vleis af. Gooi 250 ml water in ‘n groot kastrol, verhit dit tot kookpunt en voeg dan die ui, wonderpeperkorrels en naeltjies by. Laat dit prut totdat die water verdamp het. Gooi die olyfolie by en braai die mengsel totdat die ui goudbruin verkleur. Voeg dan die vleisblokkies, knoffel, kaneelstokkies en gemmer by. Kook die mengsel en roer dit die heeltyd totdat die vleis begin verbruin.

Voeg die tamaties by, sit die deksel op en laat dit vir een uur prut. Haal die pot van die plaat af en laat dit eenkant afkoel. Sodra dit heeltemal koud is, skep al die vet af wat bo-op die bredie gevorm het.

Verhit die mengsel weer en laat dit vir 30 minute prut. Voeg die boontjies by en laat dit prut vir nog 20 minute of tot die boontjies sag is. Sit dit saam met bruinrys voor

Foto: Engela Olckers

BEES FRIKKIES MET ‘N SOUSIE
Resep en foto: Marianne Jacoby
FOOD LOVERS RECIPES
700 g maalvleis
1 ui, fyn gekap
1 tamatie, fyngekap
1 teelepel garlic
½ koppie broodkrummels
baie pietersielie
2 eiers
sout en pepper
¼ koppie Mrs Ball Chutney

Meng alles goed en maak balletjies en braai baie stadig in bietjie olie tot gaar. As frikkies gaar is, haal uit en gooi die ergste vet af wat in die pan is. Kap ui fyn en braai in dieselfde pan tot sag en bietjie bruin. Voeg daarby water en laat bietjie kook. Voeg Bisto by of enige sousmengsel wat jy wil gebruik en voeg nog Mr Balls Chutney by tot jy tevrede is dit smaak goed. Moenie sout en peper vergeet nie. Dan voeg ek ‘n eetlepel room by net om dit bietjie romerig te maak. Ek gebruik sommer “light” room sodat dit nie so erg moet vetmaak nie.

TOMATO CHUTNEY
1.5 kg ripe tomatoes, washed, roughly chopped
400 g brown onions, chopped
2 cups (500 ml) apple cider vinegar
2 cups (440 g) caster sugar
2 teaspoon brown mustard seeds
1½ teaspoon black peppercorns
3 teaspoon salt

Place tomatoes, onions, vinegar, sugar, mustard seeds, peppercorns and salt in a large heavy-based non-aluminium saucepan. Stir over medium heat until sugar dissolves.
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2-2½ hrs until the excess liquid evaporates and the mixture is thick
Spoon the hot chutney into 4 or 5 x 1-cup sterilised jars. Seal immediately and stand upside down for 2 mins. Turn upright and cool. Label and date jars. Leave for at least 2 weeks to allow the flavours to develop. Store unopened jars in a cool, dark place away from direct sunlight for up to 2 months. Once opened, keep in the fridge for 4-6 weeks. Make sure to use a clean spoon each time you remove chutney from the jar to prevent mould from forming
Photo:  Magteld Janse van Vuuren

RAAD VIR KAASKOEK WAT BARS
Al geleer as die kaaskoek bars vat ek houertjie suurroom met 3 eetlepels strooisuiker en 5 ml caramel essence en klits goed en smeer oor. Sit ruk in yskas terug – heerlik op ‘n gebakte kaaskoek en niemand sien die bars! Versier met aarbeie.

Rynette van Vuuren