KOOL ATJAR

KOOL ATJAR
2 kg kool, fyn gekerf
1 kg uie, fyn gekerf
½ kg wortels, in repies gesny
½ kg bone, fyn gekerf
2 eetlepel kerriepoeier
1 eetlepel borrie
4 eetlepel mielieblom
3 koppie suiker
3 koppie asyn
2 dessertlepel sout (25 ml)

Kook groente 1½ koppie water tot sag maar nie pap.
Water deeglik af.
Kook sous apart tot dik.
Giet oor groente en laat deur kook.
Bottel warm.
Gepos deur Linda Venter

APPLE TART

APPLE TART
BATTER:
4 extra large eggs
1 ½ cups sugar
½ cup milk
¼ cup margarine (melted)
2 cups self-raising flour
pinch salt
1 can (765 g) unsweetened pie apples

SYRUP:
1 can (310 g) cream
1 cup sugar
½ tsp caramel essence

Preheat oven to 180°C and grease an ovenproof dish.
Beat the eggs and sugar together until light, thickened and creamy.
Beat in the milk.
Beat the melted margarine into the egg mixture.
Add the self-raising flour and salt gradually and beat until well mixed.
Pour the batter into the dish.
Chop or mash the apples and spread over the batter.
Bake for about 45 mins until cooked and lightly browned.
Heat the cream and sugar to boiling point, stirring constantly.
Add the caramel essence.
Prick the hot tart with a fork just after it comes out the oven.
Pour the hot syrup on top immediately.
Here in Oz, I haven’t been able to find caramel essence, so just used vanilla essence and also only had a small tin of apples so there wasn’t as much apple. ENJOY

RECIPE AND PHOTO: Louis Bronwe Bekker

LOVELY DIP

LOVELY DIP
(Crackers/raw veggies)
2 red onions
1 bunch of spring onions
4 packets of cheap cream cheese
1 x Sour Cream (Schmand in German)
Salt and pepper
Seasoning by choice: Garlic Salt, wild garlic , Chilli powder

Mix all in a bow as follows:
Cut the onions in small pieces
Cut the spring onions in small pieces (incl. some green bit)
Add the 4 pakets of cream cheese
Add the sour cream, salt and pepper (careful, not too much salt)
Additional seasoning, whereby the natural dip is nice too…
Mix all ingredients very well together. I use my electrical mixer, too lazy to stir so long.
Use the empty cream cheese packaging to refill with the dip. Saves you looking for suitable containers or dishes.

LASAGNE WITH RED SAUCE

LASAGNE WITH RED SAUCE
12-18 slabs of lasagne pasta, pre-cooked
800 g mince (Beef and Pork mixed)
1 packet (70-100 gr) frozen onion mixtures, or fresh white and red onions
1 packet /70-100 gr) frozen garlic (or fresh)
500 g tomato puree
basilikum and oregano spice
salt and pepper
2 packets (250 ml) Bechamel Sauce, ready or self made made
1 small tin tomato puree, concentrated
250 g Gouda cheese, grated
1 x 200 g fresh cream, optional

Pre heat your oven to 200 ºC (top and bottom heat)- no circulating air, burns!
Fry the mince, add the onions (alternatively use white and red onions cut very small) and garlic.
When mince is fried, add the tomato puree and concentrated tomato puree (this binds the sauce a little). Add the spices (basilikum, oregano, salt and pepper).
Taste the mince if you like it, otherwise add more of the above seasoning!
(I added 200 g fresh cream to the mince, it just tasted better – it’s optional!)
Slowly heat the bechamel sauce in a separate pot – it spreads better when it’s warmed.
Use a oven proof dish (casserole or any other useful dish) with lid (I used a glass casserole dish)
Now start with the layering as follows:
– Red Sauce
– Lasagne Noodles
– Red Sauce
– White Sauce (Bechamel)
– Lasagne Noodles
– Red Sauce
– White Sauce (Bechamel)
Continue with this until your dish is filled.
The last layer should be the white sauce.
Spread the 250 g grated Gouda cheese over the Lasagne.
Place in oven for an hour.

Photo: Kerstin Profe

FISH PIE

FISH PIE 2
FISH PIE
Serves 4
1 onion, chopped
15 ml fresh, chopped mixed herbs, parsley, oregano
250 g mushrooms, sliced
400 g hake, oven cooked with little water and lemon juice and slices ±15 min
125 ml frozen peas and corn

White sauce:
50 g butter
50 g cake flour
500 ml milk
Salt
50 g Mayonnaise
Egg white of 1 x egg – beaten to the soft peak
Topping – fresh bread crumbs and grated cheddar cheese

Sweat the onion and mushrooms, add the rest of the ingredients as to frozen vegetables.
Make the white sauce by melting the butter, add the cake flour- mix well and add the milk – stir and cook for 3 minutes. Mix in mayonnaise and egg white
Pour the sauce over the pie filling and bake in oven at 160ºC for 20 minutes – top with the bread crumbs and cheese mixture – bake another 5 minutes. Serve with salad.

Posted by Marie Rheeder Troskie

TERTDOPPIES

DOPPIES
TERTDOPPIES
250g botter
3 koppies koekmeel
1 koppie suiker
2 teelepel bakpoeier
2 eiers
½ teelepel soutKlits botter, suiker en eiers tot room.
Sif droë bestanddele en meng met eiermengsel.
Druk uit en plaas in die klein muffin pannetjie. (sien foto)
Prik elke een paar keer met ‘n vurk.
Bak 10 – 12 min by 180°C.
Nota:
Vervang suiker met kaas of kaaspoeier vir soutdoppies.

Resep: Dalene Brits

BROSDEEG VIR DOPPIES

BROSDEEG VIR DOPPIES
6 koppies koekmeel
1 teelepel sout
1 teelepel kremetart
500 g margarien
Vryg margarien in die droë bestandele in.
250 ml yswater
50 ml asyn
Meng yswater en asyn en meng met droë bestanddele.
Druk uit en plaas in klein muffin pannetjie, druk paar gaatjies in met ‘n vurk.
Bak in klein muffin pannetjies op 180ºC tot gaar.

Resep: Koekies Voster

SKILFERDEEG

SKILFERDEEG
4 koppies koekmeel
500 g margarien
2,5 ml sout
2 eiergeel
1 eet suurlemoensap
1 teelepels kremetart en ½ koppie koekmeel
450 ml koue yswater

Rasper 1/8 van die margarien in meel en sout mengsel en vryf liggies in
Klop eiergeel in water tot skuim en voeg suurlemoensap by.
Maak deeg aan met lepel tot goed gemeng.
Knie so liggies deur en gooi op tafel ongeveer 30 keer keer om lugblasies te vorm.
Begin uitrol. Die margarien word op 2/3 van die uitgerolde deeg gerasper
Na elke byvoeging van 1/3 van die res van die margarien word 1/3 van die halwe.
Koppie meel en kremetart mengsel oor gesif. Vou nou die deeg toe

(Ek moet byse dit is moeilik om te verduidelik hoe, want mens moet dit eintlik sien)
Onthou om altyd deeg in dieselfde rigting te draai as wat jy begin het
Laat deeg oornag in yskas afkoel
Bak in warm oond

Hannah Frauendorf Langenhoven

KOOKWATER KORS DEEG

KOOKWATER KORS DEEG
500 g botter
250 ml kookwater
500 g koekmeel
knippie sout

Rasper botter in meng bak, giet kookwater oor en roer tot botter gesmelt het.
Voeg koekmeel en sout by en roer goed deur mekaar. Mengsel is pap.
Plaas mengsel op botterpapier of in ‘n toe houer en verkoel in yskas tot koud en gebruik soos benodig.
Hierdie een is ‘n ware wenner.|
Resep: Tiana Botes

DOPPIES VIR TERTJIES

DOPPIES VIR TERTJIES
1 koppie botter
3 koppies koekmeel
1 koppie suiker
2 teelepels bakpoeier
2 eiers
½ teelepels sout

Room botter en suiker en voeg eiers geleidelik by en klits tot romerig. Sif droë bestanddele bymekaar. Meng roommengsel en droë bestanddele saam. Maak balletjies en druk in kolwyntjie pannetjie (kleintjies) en maak holte met jou duim. Kan albasters of rosyntjies in die holtes sit om te voorkom dat dit “toe” bak. 180ºC vir so 15min.
Resep: Petra Pretorius -ma se handgeskrewe resepte boek