LOUISE’S BUTTERNUT SOUP
(4 LITRES – SERVES±16)
100 g butter
2 big or 3 medium onions – sliced
1,5 / 2 kg butternut (peeled weight) cut into small pieces
2 tablespoons (30 ml) cake flour
3 ml medium curry powder
3 ml fine nutmeg
5 twists of freshly ground black pepper
3 ml Aromat
1 litre fullcream milk
1 litre chicken stock (1 Litre boiling water made up with 4 tablespoons of Ina Paarman or Woolworth’s Chicken Stock Powder)
chopped parsley
cream for garnish (optional)
yoghurt

Use a big enough pot to make the soup in to prevent the soup from boiling over. A horrible mess to clean!
The recipe can be halved, if preferred.

Sautè the onions in the butter over medium heat, until done. Keep the heat low, the onions must not brown. This will take about 15 tot 20 minutes. Add the butternut pieces and mix well. Add the flour, curry powder, nutmeg, black pepper and Aromat and mix again. Add the milk and chicken stock. Increase the heat and bring to the boil. Do not walk away, watch carefully so the soup does not boil over. Lower the heat and cook the soup slowly for 15 minutes. Test with a sharp knife if the butternut is done. This never takes more than 20 minutes. The soup does not look very appetising at this stage do not panic! Process the soup in a food processor, about 2 cups at a time. Garnish with chopped parsley and slightly whipped cream or yoghurt, if desired.

Notes:
Serve with cheese muffins or savoury cheese loaf as a starter.
The soup freezes very well. Defrost in the fridge overnight. When reheating the soup do not boil vigorously.

Recipeand photo: Louise Groenewald

INGELEGDE AARTAPPELSLAAI

4 kg aartappels
2 potte mayonaise
1 blik kondensmelk
3 groot uie, gekap

Skil en sny aartappels in blokkies,kook in water met sout in.
Belangrik: moenie aartappels te sag kook nie, maar NET gaar.
Staan maar die rukkie en toets jou aartappel blokkies. Gooi water af.
Gooi mayonaise, kondensmelk en uie in ander kastrol en verhit, moenie kook.
Gooi aartappels by die warm mayo mengsel, roer deur en bottel warm.
Die bottels kan tot 2 maande op ‘n koel plek gehou word.

Foto deur  Elize Nel Hayward

ROLY POLY WITH LEMON TWIST
Makes about 12 servings.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 tablespoon of grated lemon rind
2 tablespoon margarine or butter
2 eggs
2 tablespoon  milk
½ – 1 cup smooth apricot jam to spread out over the dough.
Syrup:
1 cup sugar
2 cups boiling water
2 teaspoons vanilla flavoring or caramel flavoring
1 ½ tablespoons of freshly squeezed lemon juice.
Rub the margarine or butter with your fingers thru the flour, salt, baking powder and lemon rind. Add the eggs and milk and work it into a stiff dough that you can roll out into a rectangle. Roll the dough to +- ½ cm thick.
Spread the apricot jam evenly over the rolled out rectangle and roll up, slice it into twelve thick slices and arrange somewhat apart in a rectangle baking dish.
Mix the syrup ingredients and pour over the rolled up dough wheels in the dish.
Bake in the oven at 180ºC for about 45 minutes or until golden brown.
Serve warm with custard, cream or ice cream.
The pudding forms a runny syrup on the bottom that you can scoop over the bake roll ups when you dish it up. It really goes well with a custard sauce, but my family likes it with vanilla ice cream.
Yum, yum my family asked for these tonight.
Recipe: Karin Van Coller Minnaar

ANITA SE LEMOENPOEDING

50 ml. Margarien
100 ml. Suiker
2 ml. Gerasperde4 lemoenskil
1 medingroot eier
250 ml. Koekmeel
3 ml. Koeksoda
6 ml. Kremetart
1 ml. Sout
100 ml. Lemoensap
5 ml. Suiker
0,5 ml. Fyn kaneel
Lemoenstroop
100 ml. Suiker
250 ml. Lemoensap
5 ml. Gerasperde lemoenskil
12,5 ml. Margarien
Meng deeg. Bak poeding vir 25 – 30 minute by 180° C.
Kook stroop en giet dadelik oor as uit die oond kom.
Bedien met vla.
Resep:  Bokkie En Anita Marais

Lemoenpoeding met sous

Marisa Visagie van Noordwes het vir ons dié eenvoudige dog heerlike resep gestuur. Dis haar staatmaker vir familiebyeenkomste en Sondagmiddagetes, want dit is altyd ’n wenner.

GENOEG VIR 6 MENSE
Bereiding: 15 min.
Gaarmaak: 30-40 min.

VLA
250 ml (1 k) water
250 ml (1 k) suiker
sap en skil van 1 lemoen
45 ml (3 e) vlapoeier
45 ml (3 e) koue water
KOEK
1 eier
125 ml (½ k) suiker
250 ml (1 k) meel
5 ml (1 t) bakpoeier
’n knippie sout
30 ml (2 e) botter, gesmelt
125 ml (½ k) melk

Voorverhit die oond tot 180 °C en smeer ’n oondvaste bak van 23 x 13 cm.

Vla Kook die water, suiker, sap en skil in ’n kastrolletjie.
Meng die vlapoeier en koue water en voeg dit by die suikerwater terwyl jy klits tot dit verdik. Verwyder van die hitte.
Koek Klits die eier en suiker tot bleek. Sif die meel, bakpoeier en sout in en meng deur met ’n spatel.
Voeg die gesmelte botter by en meng. Voeg die melk by en meng deeglik.
Giet die vla in die bereide bak.
Giet die koekmengsel oor en bak 30-40 min. of tot dit goudbruin is en ’n toetspen skoon uitkom.

MARISA SE BILTONG POT
Potjie No: 3
Serves: 4
Cooking Time: 30 minutes
3 onions (chopped)
1 pack of fresh mushrooms
1 pack of bacon (chopped)
1 pack of Frankfurters (chopped)
1 pack of cheese-griller sausages (chopped)
720 g sliced biltong
1 packet of pasta (screws)
1 packet of mushroom flavoured rice
1 packet of Spanish flavoured rice
250 g grated cheese
Braise onions and mushrooms in oil and flavoured salt.
Add bacon and sauté for 2 minutes then add the sausages.
Sautè for a further 5 minutes.
Add pasta and rice and one kettle boiling water.
Close the pot and allow to cook for 20 minutes.
Then add the biltong, return the lid and let it steam for 5 minutes.
Remove the lid and stir.
Ensure that it does not dry out.
Sprinkle the cheese on top, let it stand for 5 minutes and serve.

Recipe and photo: Marisa Vosloo

LIZ SE SOUTTERT
6 viennas opgesny
1 pak spek op gesny
1 blikkie boelie bief fyn gemaak
1 ui opgekap
½ groen soetrissie op gekap
½ pak sampioene
6 gekookte eiers opgesny
1 koppie kaas
sout, pepper en gemengde kruie

Meng alles goed saam en skep in ‘n voorbereide oondbak.
Klits dan so 5/6 eiers saam met bietjie melk, giet oor die vulsel. Maak seker alles is lekker in gemeng en bak in oond op 180 ºC tot gaar

Resep en foto: Liz Kitching

HOENDER EN SPINASIE GEBAK

4 Hoenderborsies vel en vet verwyder in blokkies gesny
1 groot ui gekap
halwe bakkie sampioene gekap
1 knoffel vingertjie gekap
1 pak spinasie skoon en reg vir gebruik
300ml room
1 pakkie sampioensop poeier
fyn naeltjies en kruie na smaak
Feta kaas of kaas van jou keuse

Braai die ui in bietjie olie gooi die knoffel by en braai rukkie, sit jou hoenderstukkies by en braai tot net lekker gekleur, gooi die sampione by, roer deur en sit die deksel op stowe vir so 5 min.
Gooi bietjie fyn naeltjies en kruie by na smaak, nie sout nie want die soppoeier is sout genoeg.
Gooi ooor die spinasie dat hulle lekker verlep.
Pak die spinasie onder in ‘n oond bak, gooi so helfte van die sop poeier oor die spinasie, sit die vleis mengsel bo-op, gooi die res van die soppoeier oor die vleismengsel,
gooi die houertjies room bo-or en sit in die oond teen 180grade vir ongeveer 45min.
Gooi nou die kaas bo-oor en sit terug in die oond vir die kaas om te smelt.
Bedien saam met rys en ‘n lekker slaai

Rina Kleinhans – eie resep.

QUICHE LORRAINE
(serves 8-12)
A baked dish with an egg-based filling in a pastry crust, the quiche is a classic part of delectable French cuisine. By following this easy recipe you will be able to produce a delightful and appealing quiche in no time at all.

Ingredients:

1 1/3 cups all-purpose flour
1/8 tsp salt
1/2 cup cold butter, cut in small pieces
2 to 3 tbsp ice-cold water

Filling:
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 tsp dried leaf thyme
1/8 tsp pepper
1 cup sharp cheddar cheese, shredded

Method:
Preparing the crust for quiche:

Mix the flour and salt together into a mixing bowl.
Add the butter and blend until there is a course crumb consistancy.
Add water until the crumb mixure comes together to form dough.
Store the dough in plastic wrap in the fridge until you are ready to use it or at least for half an hour.
Lightly flour your work surface.
Roll the dough until you have a 30cm diameter circle.
Fit the dough into a pie dish slightly smaller than the 30cm diameter.
Trim the edges.
Prick the dough with a fork.
Line the dough with tin foil.
Bake the crust for 10 min at 190°C.
Preparing the filling for quiche:

In a small bowl whisk the eggs, milk, thyme and pepper.
Pour into the baked crust.
Sprinkle the bacon and cheese over the top.
Bake for 30 minutes at 190°C.
Rene Trutter Wessels
Photo:  Sabrina Merli

GRANADILLA VORM
115 g granadillamoes
200 ml kookwater
1 blikkie kondensmelk, of minder na smaak
200 ml koue water
1 pakkie suurlemoenjellie (80 g)
125 ml room, styf geklits vir versiering

Los jellie op in kookwater.
Voeg koue water by en laat gedeeltelik stol.
Voeg kondensmelk en granadilla by. Meng goed.
Gooi in vorm en laat stol.
Bedien met styf geklopte room as versiering.
Foto:  Rina Kleinhans

Ansie Mitchell Rowe
Ek maak dit met ‘n blikkie fyn pynappel, in plek van granadilla, ook baie lekker.

GRONDBOONTJIEBOTTER ONTBYT SMOOTHIE
Verwerk die volgende saam in ‘n voedselverwerker / thunder stick:

½ koppie oats
1 piesang
1 eetlepel grondboontjiebotter
1 koppie melk
½ koppie water