PAPTERT MET ROU MEEL

PAPTERT MET ROU MEEL
Ek het toe die paptert resep weer bietjie aangepas om my en my familie se smake te pas:

Braai saam:
2 fyngekapte uie
1 greenpepper in blokkies gesny
1 pakkie diced baconHaal van stoof af en gebruik sommer die pot om die vlg bestandele saam te meng:
1 blikkie sweetcorn
1 blikkie pitmielies
3 koppies mieliemeel
250 ml room
250 ml water
1 pakkie sampioene – in skyfies gesny

1 teelepel bakpoeier
1,5 teelepel sout
2 eetlepels suiker
2 tamaties in blokkies gesny

Smeer/spuit pyrex bak met spray and cook en gooi beslag daarin. Bak @ 180 ºC vir ongeveer 1 uur. Strooi ongeveer 1 koppie kaas bo-oor – laat staan tot moet opdien en warm sommer op tewyl jy die kaas laai verbruin onder die grill HEERLIK en MAKLIK!

Resep en foto: Sunet Dodd

HEERLIKE SKENKELPOTJIE

Gebruik ‘n no 3 tot 4 potjie. (10 tot 12 persone kan ruimskoots eet)
2 kg lamskenkels
sout en swartpeper na smaak
4 medium uie – opgekerf
4 knoffelhuisies – fyn opgekerf
2 x 410 g blikkie geskilde, opgesnyde tamaties
1 x 410 g blikkie chick peas
1 x 115 g blikkie tamatiepasta
1 groot botterskorsie, geskil en in blokkies gesny. Na dit gekerf is moet dit ongeveer 800 g weeg.
1 koppie beesaftreksel opgelos in 250 ml warm water.
½ koppie rooiwyn
2 teelepels komyn
2 teelepels gemaalde koljander
2 eetlepels heuning
6 lourierblare
3 eetlepels koekmeel
kookolie

Braai die vleis met ‘n bietjie olie in die ysterpot tot ligbruin. Sout en peper die vleis. Voeg ongeveer 400ml water by en kook die vleis oor matige kole vir 90 minute.
Braai intussen die uie saam met die koljander en komyn tot effe bruin in ‘n dikboom pan en voeg dan die knoffel by en braai nog effens. Meng nou stadig die beesaftreksel, heuning, wyn, tamatiepuree en tamaties in en stooi die meel oor terwyl aanhoudend geroer word. Voeg die lourierblare by en bring tot kookpunt.

Nadat die vleis vir 90 minute gekook het, word die inhoud van die pan met die vleis gemeng en die chick peas en butternut bo-op die vleis geplaas. Sout liggies en kook vir nog 30 minute. Roer liggies deur en bedien.

Resep geplaas deur Rina Kleinhans

PEERTERT

PEERTERT
1 pak Romany Creams (Ek het Peppermint geur gebruik)
1 blik peer halwes
Kersies
1 Peppermint Crisp
Pak Romany Creams in ‘n tertbak. (Rond werk makliker)
Giet die peersap bo-oor die koekies en laat staan vir halfuur.
Pak die peerhalwes bo-op die koekies en versier met kersies.
Bak by 180°C vir 20 – 30 min.
Haal uit en rasper Peppermint Crisp bo-oor terwyl die tert nog warm is.
Vir die tert op die foto het ek 2 pakkies koekies en 2 klein blikkies pere gebruik. Kan warm of koud bedien word en met roomys of vla soos verkies.

Resep en foto: Suzette Minnaar

CHEESY CAULIFLOWER PATTIES

CHEESY CAULIFLOWER PATTIES
1 head cauliflower
2 large eggs
½ cup cheddar cheese, grated
½ cup breadcrumbs (panko)
½ teaspoon cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets and cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown and set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Recipe posted by Glenda Labuschagne

Magda Hayward
Ek doen diesefde met spinasie, maar gebruik dan Feta! ui fyn gekap ook lekker by!

SNOEK BRAAI

SNOEK BRAAI
Michael Coetzee

Maak snoek mooi skoon en maak droog met handdoek papier. As daar te veel vogtigheid op vleis is kook die snoek in plaas van braai.
Spuit rooster en snoek met spray and cook en plaas die snoek op. Begin die braaiproses met die velkant na onder en braai op medium kole… Geur slegs met sout, swartpeper, hoenderspeserye en baste met Jimmy’s tot gaar…

Hester Snyman Caswell Maritz

Sap van een suurlemoen
2 teelepels bruinsuiker
1 eetlepel chutney,
1 teelepel allpelkooskonfyt
halwe ui fybgekerf,
3 gekerfte knoffelhuisies
knypie tiemie
knippie sout
Kook vir 5 minute, voeg 2 eetlepels olie by en meng goed.
Moenie die snoek te droog braai nie.
o ja en swart peper na smaak
Ek maak gewoonlik patats in foelie en gegeurde rys saam met n mengelslaai.

Kuruman En Kathu Sosiaal

Raait hier is die beste ooit resep. Neem bottel franse light slaai sous. Skud goed, gooi deur teesiffie dat kruie agter bly (kruie geneig om op vis bitter te raak). Meng met twee eetlepels mayonnaise en twee teelepels suiker. Smeer vleiskant en sit op baie warm kole, maar baie hoog. Smeer velkant intussen en draai na ‘n minuut en ‘n half om op velkant vir nog so twee minute. Snoek klaar dood. Moenie droog braai nie. Raak gou gaar. Terwyl velkant op rooster is, smeer die vleiskant weer. Draai na twee minute net om dat die vleiskant bietjie hitte kry vir so n halwe minuut. Ryk, lekker en sappig. (W)

PYNAPPEL KAASKOEK

pynappel kaaskoek

PYNAPPEL KAASKOEK
1 pakkie tennisbeskuitjies, fyngemaak
100 g botter, gesmelt
250 g ongegeurde maaskaas
1 blik (397 g) kondensmelk
1 blik (440 g) fyn pynappel, gedreineer (hou die stroop)
2 eiers
10 ml (2 teelepels) suurlemoen skil
60 ml (1/4 koppie) suurlemoen sap
15 ml (1 eetlepel) vla poeier

Voorverhit die oond tot 150 grade celsius.
Meng die beskuitjie krummels en botter en druk dit vas in die bodem van ‘n kaaskoek pan. Verkoel.
Klits die maaskaas en kondensmelk saam. Voeg die helfte van die pynappel by. Voeg die eiers, suurlemoenskil en -sap by. Meng goed.
Gooi oor die beskuitjie basis en bak vir 30 minute. Skakel die oond af, en laat afkoel in die oond. Verkoel verder in die yskas.
Meng die oorblywende pynappel en die stroop in ‘n klein potjie. Klits die vla poeier by. Kook oor lae hitte tot mengsel verdik.
Verkoel en smeer oor die kaaskoek.
Versier met geklopte room indien verkies

PORK CHEEKS

PORK CHEEKS
12 pork cheeks (between 600-800g in total)
1 onion
1 carrot
1 celery stick
1 leek
1 tomato
1 clove of garlic
2 sprigs thyme
2 sprigs rosemary
2 sprigs tarragon
1 bottle red wine,whatever style you have to hand
2 litres chicken stock
100ml extra virgin olive oil
12 new potatoes
1 tbsp brown sugar

Marinate the pork cheeks in the red wine for 24 hours. Less is fine, but the longer the better.
Drain the pork cheeks and reserve the red wine. Gently sear the cheeks in the olive oil then set aside.
Combine the onion, carrot, celery, leek and tomato in a hot pan and caramelise on full heat. When caramelised, add the pork cheeks and red wine. Reduce the volume by about half.
Add the chicken stock, herbs and sugar. Slowly braise for three to four hours on a low heat. Once the meat is tender, remove the pork cheeks and set them aside.
Further reduce the sauce until it is very thick and with an almost firm texture.
Now confit the new potatoes in duck fat with herbs and crushed garlic for one hour over a very low heat. Do not allow it to bubble as this will ruin the texture.
To serve, pour the sauce over the cheeks, add the potatoes and enjoy.

Petra Pretorius

CRUNCHIE FAMILY FAVOURITES

cruchies rheda
CRUNCHIE FAMILY FAVOURITES
250 g margarine
30 ml peanut butter (Optional)
190 ml Peanuts or sprinkle nuts (Optional)
500 ml rice crispies
500 ml coconut
500 ml sugar
500 ml cake flour
500 ml oats
2 eggs
5 ml bicarbonate of soda
3 ml salt
5 ml vanilla
Cream margarine with sugar (and peanut butter if desired). Beat in eggs. Add all other ingredients and mix together very well. Roll into small balls, place on a baking tray, well spaced as they spread. Bake at 180°C for 15-20min, until golden brown

Recipe from Oats container
Photo: Rheda Vreken

STICKY TOFFEE VANILLA CUPCAKES

STICKY TOFFEE VANILLA CUPCAKES
Photo: Annetjie van Huyssteen
FOODLOVERS RECIPES
For the cake:
¾ cups of milk
½ cup of sunflower oil
5 ml vanilla essence
4 large eggs
1 cup sugar
1 ½ cups of all-purpose flour
2 teaspoons of baking powder
A pinch of salt

For the sticky toffee topping:
125 gr butter
1 ½ cups of brown sugar
½ tin of sweetened condensed milk.
5 ml vanilla essence
First off, heat the milk, vanilla and oil in the microwave until lukewarm. Set aside.
In an electric mixer, beat the sugar and eggs together until creamy.
Sift the flour, sugar, baking powder and salt into the egg and sugar mixture
Lastly add the milk to this mixture and gently beat until incorporated.
Add spoonful of batter into your muffin cups by filling it about halfway.
Bake in a preheated oven at 180 degrees Celsius for 15 – 20 minutes, until your tester pick comes out clean.
Remove on a cooling rack and leave to cool.In a medium saucepan, heat the butter and sugar to boiling point, add the sweetened condensed milk and whisk until it reaches a golden color, (this might take a while) remove from heat, add the vanilla essence and whisk through.
Arrange muffins on a line of wax paper and drizzle toffee on top.

MILKTART WITH SUGALITE

SERVES 8
Base: (Makes enough for 3 Bases)
100 g low fat margarine

1 large egg
500 ml (2 cups) cake flour
125 ml (85 g) sugalite
pinch of salt

Filling:
500 ml (2 cups) fat free milk
2.5 ml (½ teaspoon) vanilla essence10 ml (2 teaspoons) low fat margarine
2.5 ml (½ teaspoon) salt
125 ml (85 g) sugalite
62 ml (¼ cup) cake flour
1 large egg
1 large egg white

Ground Cinnamon, for sprinkling

BASE:
Cream margarine until light and fluffy, add the egg and beat well.

Sift the cake flour, SUGALITE and salt into the dry ingredients and mix to form a firm dough. Rest the dough for 30 minutes before using.

Press a thrid of the dough into a greased pie dish and bake blind in a preheated oven at 200ºC for 10 minutes until golden brown. The left-over pastry can be stored in a sealed container in the fridge for a week.

FILLING:
Heat the milk, margarine and vanilla essence together in a pot.
Mix the salt, SUGALITE, cake flour and egg yolk together.
Add a little of the heated milk to the egg mixture and then add it to the rest of the milk. Bring to the boil, stirring constantly. Beat egg whites until stiff, not dry and fold into egg and milk mixture.
Pour it into the baked pastry case and leave to cool. When the milk tart is set sprinkle with cinnamon, cut into slices and serve.

Posted by Diane Roode Hancox