ROOM SPINASIE
600 gram spinasie, gekap
2 medium uie, gekap
olie
250 ml melk
50 ml botter / margarien
50 ml koekmeel
250 ml cheddar of gruyere kaas
knippie neutmuskaat (nutmeg)
Garlic & herb seasoning
Swart peper

Sorteer ui in so min olie as moontlik tot sag en lig bruin
Voeg spinasie by uie, bedek en prut oor lae hitte vir 5 min, roer af en toe
Verwyder deksel en prut vir +- 10 minute om mengsel droog te kry
Gooi mengsel in stainer om te dreinneer
Maak ‘n witsous met melk, botter en koekmeel in mikrogolfoond
Voeg kaas en neutmuskaat by, meng spinasie en witsous en geur na smaak met garlic & herb seasoning en swart peper
As jy wil kan jy ook ‘n paar stukkies fetakaas in sit

LEMOENKOEK MET STROOP

Koekdeeg
3 eiers
375 ml strooisuiker
200 ml melk
100 ml botter
375 ml meel
7 ml bakpoeier
Stroop
300 ml suiker
250 ml water
250 ml lemoensap
30 ml botter
10 ml lemoenskil
Sit oond op 180° C baktyd halfuur as jy dit in koekpanne bak, langer as jy dit in een glasbak bak.
Klits eiers en suiker baie goed. Sif meel en bakpoeier in.meng. Kook melk en botter. Gooi gelydelik by en meng, nie klits nie. Sit in oond en bak.
Kook intussen suiker,water en botter in microgolf oond tot suiker gesmelt is. haal uit en laat afkoel,gooi lemoensap en skil by. Wanneer koek uit oond kom druk met vurk en gooi sous oor.
Ek het een lemoen in fyn stukkies gesny en by koekmengsel ingeroer en neute oor gestrooi aan einde

Marian van Deventer

GEBAKTE BOTTERSKORSIE
1 botterskorsie in blokkiesgesny, so 2cm by 2cm
1 pakkie murgpampoentjies, in so 2cm stukkies gesny
1 bakkie sampioene, as dit groot is sny middeldeur
1 pakkie wituiesop
1 botteltjie, 250ml room

Sit al die gesnyde groente in ‘n oondpan met ‘n deksel, strooi die soppoeier netso droog oor en giet die room oor alles.
Spoel die room houertjie met so halfvol water uit en giet ook bo-oor.
Laat bak vir so uur by 180 ºC, as dit baie souserig is haal die deksel vir die laaste 10 minute af, roer net voor opdien. Jy kan ook gerasperde kaas oorstrooi.
Baie lekker.
Resep geplaas deur Gerda du Plessis

Nota:  Magdil Roos Dekenah – ipv marrow het ek gesnyde spinasie met my botterskorsieblokkies gemeng. Nie sampioene ingesit nie. Wel ook ui, bruinuiesop en room soos die resep sê en dit is ook heerlik

TRIPLE CHOCOLATE MOZART CAKE
Servings: 8-10
“Not for the cake mix crowd! This is for people who love spending time in the kitchen and love seeing a delicious fancy cake emerge…and the look on their family/guests face when they serve it. This is decadent, no flour, and great for chocoholics. Like all cream cakes, must be made a day before serving (at least)!

Ingredients
500 g dark chocolate
300 g white chocolate
100 g unsalted butter
500 ml sweet cream
5 large eggs, separated
400 g nuts ( your choice of nut, not roasted or salted)
2/3; cup sugar
2 tablespoons liqueur, your choice
Directions
make dark chocolate cream:.
melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
remove from heat and add 1 tablespoon of liqueur.
beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
cover and refrigerate for 3 hours.
make white chocolate cream:.
melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
cover and refrigerate for 3 hours.
make ganache:.
melt 250g of dark chocolate with 250 mL of sweet cream in a double boiler until consistency is smooth.
remove from heat & add 1 tablespoon of liqueur.
cover and refrigerate for 3 hours.
Directions
to make nut meringues:.
prepare 3 sheets of wax paper with circles drawn on them (standard springform pan diameter, approximately 26cm).
finely chop nuts in the food processor (do not grind!).
whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
gently fold the nuts into the meringue until it is uniform.
spread 1/3 of the meringue in the center of each wax paper circle, spread the meringue around to create a meringue circle of uniform thickness. bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
after each meringue has cooled, peel off the wax paper and set it aside. by the time you have baked all three circles, the creams will have spent 3 hours in the fridge–take each cream out and whip it until it is light and fluffy.
assemble your cake:.
on the first meringue circle, spread the dark chocolate cream.
cover with the second meringue circle, and spread on it the white chocolate cream.
cover with the third meringue circle, and spread on it the ganache, on the top and sides.
cover and refrigerate for at least 3-4 hours.

Photo:  Veralda Schmidt

CHOCOLATE OATMEAL NO BAKE COOKIES
No Bake Cookies are so good and super easy to make.
½ cup butter
2 cups sugar
½ cup milk
4 tablespoons cocoa
½ cup peanut butter
3 ½ cups quick cooking oats
2 teaspoon vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop spoonfulls onto wax/foil paper. Let cool until

Alternatief
Ek gebruik eier, versiersuiker, dadels en klapper wat nie in oorspronklike resep was.

Photo:  Eileen Reed’s
Recipe posted by Marie Rheeder Troskie

PATATROL MET KARAMEL

1 rol Today’s deeg
500 g patats
1 koppie suiker
1 koppie water
30 g margarien
5 ml sout
5 ml karamelgeursel
Sous:
1 blik Idealmelk
125 ml suiker
5 ml kaneel
50 g margarien

Kook die patats in die suiker, water, en sout. Dit moet lekker droog kook.
Roer dan die karamel in. Druk dit fyn. Skep dit op die deeg. Rol dit op soos ‘n rolkoek.
Sny die rolkoek in 12 wiele. Bak tot gaar. Kook die sous vir 5 minute, giet dit oor die gaar wiele.
Hou warm tot benodig. Jy kan dit met pampoen ook doen.

Variasie: strooi bietjie klapper oor.

Resep:  Michelle Nel
Foto. Dawie vd Heever

GEMMERPOEDING

stroop ;
625ml water
310 ml suiker
5 ml gemmer
kook dit alles saam in n diep pot
DEEG;
125ml appelkooskonfyt
125ml botter
375ml meelblom
10ml koeksoda
knippie sout
Smelt botter en meng die res van die bestandele goed saam.
Skep lepels vol van die deeg in die kokende stroop
Sit deksel op en kook baie stadig vir 10 minute
Dien op met room en vla of sommer altwee. Heerlik !!

RESEP EN FOTO: Marianne Jacoby

LEMON SYRUP
10 -12 lemons
2.5kg white sugar
15ml Citric Acid
15ml Tartaric Acid
15ml Epson Salt
1.5l Boiled water
Grate half of the lemons into the water. Squeeze all the juice out of the lemons. Remove pips. Add the rest of the ingredients. Stir until dissolved. Do not boil. Leave overnight and the next morning strain through a cloth and bottle. Keep in fridge and use hot or cold water with your syrup.

recipe:  Jenny Nel Robberts

MACARONI AND CHEESE IN THE SLOWCOOKER
Recipe posted by Arina Fyfer
FOOD LOVERS RECIPES
Serves 4
225 g macaroni
250 g open cup mushrooms
25 g butter
115 g lean ham
3 medium size ripe tomatoes
50 g freshly grated parmesan cheese
600 ml ready made cheese sauce
Freshly ground black pepper
Handful of fresh basil to garnish
Put the slow cooker on high to preheat for 20 min while you prepare the pasta.
Bring a saucepan of lightly salted water to the boil,add the macaroni,bring back to the boil,and cook for 2 minutes. Drain well and set aside.
Meanwhile wipe the mushrooms and slice thickly. Melt the butter in a frying pan until bubbling and hot. Stir-fry the mushrooms for 5 min until slightly softened. Set aside. Cut the ham into small pieces. Wash,dry and slice the tomatoes.
Put the macaroni into the slow cooker dish and mix in the mushrooms and pan juices, ham and grated cheese. Pour over the the cheese sauce and mix gently to make sure the pasta is coated. Arrange the tomato slices on top and season with black pepper. Cover with the lid, reduce the setting to low and cook for about 3 hours until tender and piping hot.
To serve,sprinkle with basil leaves. Serve immediately.
Nota: (Jy kan ook die kaas sous vervang met n tamatie basis pasta sous. )

KAMPVUUR POEDING HORINKIES
Vul ‘n roomys horinkie met allerhande lekker bederfies, piesang, malvalekkers, choc chips, neute, grondboontjie botter, karamel stroop. Die keuse is eindloos, draai toe in foelie.  Sit op rooster oor matige hitte vir 10 min.
Vingeraflek lekker..!!

Geplaas deur Marlene Mouton Carstens