KOEKSISTERS – MET CHILLIE SOUSIE
genoeg vir 36 klein koeksisters
STROOP:
5 koppies suiker
3 koppies water
125ml sweet chilli sauce (mild)(Wellington’s)
60ml sweet chilli fruity sauce (hot)(Wellington’s)
Verhit die suiker en die water saam oor matige hitte en roer tot die suiker opgelos is. laat prut die suikerstroop vir 19 min. Haal af laat afkoel en sit oornag in yskas. Voeg die chillie souse by.
DEEG:
4 kop meel
15 ml bakpoeier
knypie sout
30 ml botter
1 eier
375ml melk
olie vir braai
sif meel , bakpoeier en sout saam. Vryf die botter by meelmengsel, tot dit soos broodkrummels lyk
Klits die eier en die melk saam en voeg bietjie vir bietjie by meelmengsel om sagte deeg te vorm
Knie tot elasties en laat vir so 30 min rus.
Rol deeg uit en maak vlegsels
verhit olie en braai tot goudbruin
DOMPEL IN YSKOUE STROOP
(TAN Maria)  Riana du Plessis

MARGARIEN BAKKIE ONTBYT-BROOD

My man se idee van ontbyt op ‘n Sondagoggend.
Moenie jou lee margarien bakkies was nie, bere in yskas tot Sondag.
Plaas ‘n sny gesmeerde brood onder in die bakkie.
Dan repies gaar spek, skyfies tamatie, gebraaide uie, kaas (wors, biltong skyfies of wat ook al).
Breek ‘n eier bo-op.
Herhaal die lae tot bakkie vol is.
Bak in mikrogolf tot eier na maak (jy moet maar eksperimenteer tot dit na jou smaak is want die kg bakkie sal langer neem vir eierwit om te stol en dit hang af van smaak hoe die styf eiergeel moet wees).
Keer bakkie om, sny in skywe en geniet.
Jy gaan net borde en messegoed hê vir skottelgoed (gooi die bakkie weg) en volgende keer gebruik jy die volgende margarien bakkie.
Resep idee Annetjie van Huyssteen

Makes about 2 1/2 cups

Ingredients
6 tablespoons extra-virgin olive oil
2 cups unsalted hulled (green) pumpkin seeds
3 garlic cloves, minced
1/2 cup water
1 cup coarsely chopped fresh cilantro (coriander)
4 scallions, chopped (green onions)
3 tablespoons fresh lemon juice, or to taste

Preparation
Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.

Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.

Cooks’ note: · You can make pesto 2 days ahead and chill, its surface and top of bowl covered with plastic wrap. Bring to room temperature and season before serving.
epicurious.com – Yummy

WRAPS VAN RSG
Resep gepos deur Dalene Brits
FOOD LOVERS RECIPES

4 koppies meel
½ teelepel bakpoeier
½ teelepel sout
3 eetlepels botter, olie, margarien of vet
1 koppie baie warm water (net onder kooktemperatuur)

Meng al die bestanddele baie goed.
Knie dit – die tekstuur moet elasties wees.
Maak okkerneutgrootte balletjies daarvan.
Druk dit plat en rol dit uit.
Gebruik ‘n baie warm kleefvryepan.
Plaas die deeg droog in pan (geen botter, ens.)
Braai 10 sekondes aan elke kant.
Moet dit nie opstapel nie.
Jy kan dit vries vir tot 3 maande.
Jy sal 16 wraps hieruit kry.
Vul dit met heerlike vulsels.
NOTA:
Die Wrap van Rsg werk wonderlik. Ek wil voorstel dat jy al jou vulsels eers gereed kry.
Dan maak jy deeg aan sommer in jou voedselverwerker, en terwyl dit warm is maak jy die balletjies en rol uit. Ek het nog ‘n bietjie water bygegooi totdat my krummels saamgekom het. Dit bak mos sommer vinnig. Ek het die oond oopgehou en die gaar wraps op die oondrak geplaas. Ek plaas ‘n foto van my wraps. Dit wat oorgebly het, het ek opgerol soos pannekoek en gevries. Sal nou sien hoe dit werk. -Dalene Brits

CLASSIC HOMEMADE MAYONNAISE
Add 1 free range egg (they taste so much better), 1 T lemon juice, 2 t mustard, 2 cloves garlic, crushed, and sea salt and freshly ground black pepper, to taste, to a blender and blend until combined.

With the motor still running, slowly pour 1 cup sunflower oil, in a thin, steady stream, into the mixture until it becomes thick and creamy.

POT-ROASTED STICKY OXTAIL WITH PORT AND DRIED FRUITS

Ingredients:
2 T olive oil
500 g oxtail pieces
70 g cake flour
sea salt and freshly ground black pepper
1 onion, roughly chopped
3 cloves garlic
1 x 100 g packet mixed dried fruit
10 prunes
3 sticks cinnamon
500 ml port
500 ml beef stock

Cooking instructions:
In a large, heavy-based saucepan, heat the olive oil until very hot. Toss the oxtail pieces in the cake flour, then season to taste and brown off in the hot saucepan.
Remove from the saucepan and add the onion and garlic. Sauté for 5 minutes, then return the browned oxtail to the saucepan.
Add the dried fruit, prunes and cinnamon together with the port and stock. Reduce the heat and simmer gently for 1½ hours, or until the meat is very tender and the juices turn sticky. Season to taste and serve warm.

Cook’s note: It may be necessary to add more liquid during cooking depending on how long it takes for the oxtail to soften. You can also cook the oxtail for half the time with the saucepan’s lid on, removing it later to reduce the liquid.

Nota: Lynette Vd Bergh – Ek het net die port 250ml gemaak en 250ml rooiwyn bygegooi

Foto: Lynette Vd Bergh

HONEY PARFAIT
6 large eggs
1 liter cream
½ cup sugar
60 ml honey

Mix sugar and egg yolks together. Whisk until mixture is light and fluffy.
Whisk cream until it is slightly stiff, add honey and mix.
Mix the two mixtures together, (use the spatula to clear bubbles)
When it is thoroughly mixed, put into the shaper and freeze.
To serve: Cut into slices, place 2 – 3 slices on a plate, pours some honey over and serve immediately.
Recipe:  My friend Jaco
Photo: Rina Kleinhans

QUICK SAUSAGE ROLLS
6-8 pork-sausage
Butter puff pastry
Egg, beaten

Cooking instructions:
Preheat the oven to 180°C.
Push the meat out of pork-sausage casings, then mould into bite-sized rectangles.
Cut a sheet of store-bought butter puff pastry to size and wrap around the pork rectangles, leaving a slit at the top of the parcels.
Place on a greased baking tray, brush lightly with beaten egg and bake for 15 to 20 minutes, or until golden, puffed up and cooked through. Serve with tomato sauce for dipping.
Woolworths tastemag recipe

PYNAPPEL-KERRIE VIR VLEIS
BRON: Santie Breyl
FOOD LOVERS RECIPES
Mens kan hierdie resep gebruik vir hoenderstukke, varktjops en taai steak. Jy sit in die oond en vergeet daarvan. Maak dit net ten minste so uur of twee voor jy dit wil bedien.
2 groot uie, grof gekap
½ koppie water (kan nog klein bietjie byvoeg as jy voel die sous is te dik)
1 blikke pynappelstukke met sous
½ blikkie tamatiepasta of 1 pakkie tamatiepasta
3 eetlepels druiwe asyn
2 eetlepels sojasous
1½ eetlepels bruinsuiker
1 eetlepel Rajah kerriepoeier (mild and spicy)
sout en peper

Voorverhit oond tot 160 ºC.
Pak die vleis in ‘n bakskottel.
Braai uie tot mooi goudbruin.
Voeg al die ander bestanddele by en prut vir so 5 minute.
Sit foelie oor en stoom gaar.
Net voor opdiening kan jy die vleis onder die grill sit dat dit net mooi bruin braai.