LEMON MERINGUE CUPCAKES
Makes 12
100 g butter, softened
1 cup (200 g) caster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 ½ cups (225 g) self-raising flour
½ cup (125 ml) milk
Lemon curd:
1 egg, lightly whisked
50 g butter
2 teaspoons lemon rind
¼ cup (60 ml) lemon juice
½ cup (100 g) caster sugar

Meringue:
3 egg whites
¾ cup (155 g) caster sugar

Preheat oven to 180°C. Line twelve 1/3-cup (80 ml) muffin pans with paper cases.
Use an electric mixer to beat the butter, sugar and lemon rind until pale and creamy. Add eggs, one at a time, beating well between each addition. Add the flour and milk, in alternate batches, and stir with a wooden spoon until just combined.
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
Meanwhile, to make the lemon curd, combine the egg, butter, lemon rind and juice and sugar in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Cover with plastic wrap and place in the fridge to cool and thicken.
Use a small knife to cut a V-shaped piece out of the top of each cake, about 1.5cm deep, leaving a 2cm-wide edge. Spoon the lemon curd evenly among cupcakes.
Place egg whites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form.
Gradually add the sugar, beating well between each addition. Continue beating for 2-3 minutes or until sugar completely dissolves. Spoon meringue on top of each cake, using a round-bladed knife to shape in peaks over the cake and enclosing the filling. Transfer cupcakes to an oven tray; place under a preheated grill until lightly golden
Posted by Carin Ras Wilson

GREEN TOMATO CHUTNEY
24 large green tomatoes
3 red peppers, halved and seeded
3 green peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
750g caster sugar
500ml cider vinegar

In a grinder or food processor, coarsely grind tomatoes, red peppers, green peppers and onions. (You may need to do this in batches.) Line a large colander with muslin or cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminium stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to the boil and simmer over low heat 5 minutes, stirring frequently.
Sterilise enough jars and lids to hold chutney (six 1 litre jars). Pack chutney into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Chutney can be stored for up to a year

Recipe:  Chanel Pringle

LEKKERSTE TAMATIE BLATJANG
Bron: Marietjie Stemmet
Foto:  Annette Greef en Gideon Louw
FOOD LOVERS RECIPES
2 kg ryp tamaties (kersie tamaties ook reg)
1 koppie suiker
250 g heel sultanas
12.5 ml  mosterd
2 uie, gekap
2 koppies asyn
1 teelepel gemmer
1 eetlepel sout
½ teelepel rooipeper
1 knoffelhuisie

Giet kookwater oor tamaties om skille te verwyder (kersie tamaties kook ek met skil).
Sny tamaties in blokkies.
Skep alles bymekaar en kook tot dik, ongeveer 1 uur!
Maizena kan ook help indien jy dit dikker verkies.
Bottel warm in skoon voorbereide bottels.

GROEN TAMATIE ATJAR
6 pond groen tamaties, (3 kg)
3 pond uie (1.5 kg)
2 koppies suiker
2 x 750 ml bottels wit asyn* Lees nota onderaan
1 desert lepel borrie (12.5 ml)
2 desertlepels mosterd poeier (25 ml)
1 desertlepel kerrie (12.5 ml)
3 eetlepels koekmeel
¼ koppie sout
½ teelepel rooi peper
Skil. En sny tamaties in skyfies -strooi sout oor en laat oornag staan. Dreineer volgende oggend al die water af. Sny die uie en voeg by.
Voeg ook 1 en n halwe bottel asyn en 2 koppies suiker by. Kook saam tot uie gaar is. Meng al die ander bestanddele goed met res van die suiker en asyn. Voeg by en laat nog 10 minute kook. Roer gereeld en pasop vir aanbrand. Bottel warm. Baie lekker. Ek weet ongelukkig nie hoeveel ml sal n desertlepel of ‘n eetlepel wees nie.
Geniet!!!!

RESEP: Anet Grove ( Resep van my oorlede moeder, oorsprong onbekend).
Foto:  Antoinette Schultz – Heerlik saam met vleis. Ek sal so bietjie minder asyn gebruik volgende keer. Dis bietjie te suur. Of half asyn en half water meng.

VOORKOM DAT SONNEBLOM SADE GROEN RAAK IN GEBAK

Om te voorkom dat sonneblom sade groen raak wanneer jy dit in gebak gebruik saam met koeksoda, voeg so 10-15 ml appel asyn/witasyn by jou beslag, dit voorkom die verkleuring en breek ook die koeksoda smaak.

Rou sonneblomsade verkleur groen in mengsels wat koeksoda bevat indien hulle nie eers vinnig in ‘n bietjie olie of botter gebraai of in kookwater gaargemaak word nie.

Rina Kleinhans

MADALEEN SE HOPETOWN PLAAS NAGEREG

1 pakkie jellie
1 blik aarbeie en stroop
1 kitspoeding
geklopte room, vermicilli en angeldust vir versiering

Maak jellie met 200 ml kookwater aan.
Dreineer die blik aarbeie se stroop tot ook so 200 ml en gooi by jellie.
Deel die aarbeie tussen die glase. Deel jellie op tussen die glase.
Laat le hul skuins om te set. Ekt myne in broodpannetjie gesit.
As dit geset is, maak die instant aan.
Ekt blueberry cheesecake geur instant gevat en deel tussen die glase op.
Geklopte room op en choc vermicilli en angeldust vir versiering.

Dit is Madalene Laubscher se resep wat sy vir my gestuur het.
Foto en resep:  Dawie Vd Heever

RIAAN CRUYWAGEN FRIKKADELLE
30 ml olyfolie
1 ui, fyn gekap
1 knoffelhuisie, gekap
600 g maalvleis
2 eiers, geklits
30 ml (2 e) pietersielie, fyn gekap
worcestersous na smaak
sout en vars gemaalde swartpeper

Tamatiesous
2 knoffelhuisies, gekneus
30 ml (2 e) olyfolie
1 blik (410 g) gekapte tamaties
15 ml (1 e) tamatiepuree
5 ml (1 t) suiker
30 ml (2 e) gekapte pietersielie
sout en vars gemaalde swartpeper
vars pietersielie vir garnering

Frikkadelle:
Verhit ’n bietjie olyfolie en braai die ui en knoffel tot sag en deurskynend. Voeg by die maalvleis, gevolg deur die eiers, pietersielie, worcestersous, sout en peper. Meng goed en deel in ewe groot porsies. Rol die frikkadelle met jou hande (maak jou hande klam, dan rol dit makliker). Verhit die res van die olie en braai die frikkadelle oor matige hitte tot goudbruin. Skep uit.

Sous:
Braai die knoffel in verhitte olyfolie in ’n groot pan tot sag en deurskynend. Voeg tamatie en tamatiepuree by en laat prut tot sous verdik. Voeg die suiker, pietersielie, sout en peper by. Skep frikkadelle in die sous en verhit oor matige hitte tot geurig. Garneer met vars pietersielie en sit voor saam met romerige kapokaartappels of rys.

GEPLAAS DEUR: Marie Rheeder Troskie

TAMATIE EN KNOFFEL SOUS
25 g botter of margarien
1 blik uie en tamatiesmoor
2 – 3 knoffelhuisies, druk dit pap met ‘n lepel of sny baie fyn
1 klein blikkie tamatie puree
185 ml hoenderaftreksel
1 teelepel origanum
1 teelepel suiker

Gooi alles bymekaar in ‘n pan en bring tot kookpunt.
Laat prut vir sowat 5 minute oor matige hitte.
Plaas nou die frikadelletjies in jou kaserol, bak en gooi die sous oor.
Maak die bak toe en bak vir 1 uur.
Resep geplaas deur Marie Rheeder Troskie

BUTTERMILK RUSKS
Ingredients
1,5 kg self raising flour
15 ml baking powder (1 tablespoon heaped)
500 ml sugar (2 cups)
3 eggs
500 g butter or margarine (2 cups)
500 ml buttermilk (2 cups)
45 ml lemon juice (3 tablespoons)

How to make it
Cream eggs and sugar well together
Mix the buttermilk and juice in.
Melt the butter and mix in with the others.
Sift the dry ingredients.
Mix the dry ingredients with your hands in till a stiff dough.
Grease any baking dish.
Make medium size balls with the dough. (150 – 180).
Arrange them very close into the baking dish(es).
Bake at 180 degrees C (360 degrees F) for 60 minutes.
Cut or break the balls into dip size pieces.
Arrange them loosely on a baking tray.
Let them dry out in a oven of 70 degrees C(160 degrees F). overnight.
Turn them arounnd after few hours.
NOTE:
This is how I did it: I put all the dry ingredients in a large bowl. Then I mixed the buttermilk, lemon juice and eggs and gradually added this and the melted butter to the dry ingredients. Thereafter I lightly kneaded the dough with my fingers until it all came together. (And I added about 1 tablespoon of aniseed – called green aniseed here in the UK).

Sharon Ritchie Néé Murray- grouprecipes,com

SLAPHAKSKEENTJIES
(cooked onion salad)
1 kg small onions
250 ml water
125 ml vinegar
140 g sugar
5 ml mustard powder
pinch salt
15 ml butter
1 egg beaten
15 ml cornflour

Cook the onions in the water until soft.
Drain and transfer to a dish. Blend the water, vinegar, sugar, mustard powder, salt, butter, egg and cornflour and heat slowly until the mixture comes to the boil.
Pour over the onions and cool. The salad can be kept in the fridge for about a week.  :
Foto: Louise Groenewald