INGELEGDE SAMPIOENSLAAI
gesnyde uie en groen/rooi soetrissie, na smaak
± 400 g sampioene, gesny
1 bottel Italian of French Salad Vinegrette

Braai die uie en soetrissie in bietjie olie.
Voeg gesnyde sampioene by en braai tot amper gaar.
Gooi nou ‘n bottel Italian of French Salad Vinegrette by en kook goed deur.
Kan dit OF as ‘n warm slaai voorsit OF laat afkoel OF warm inlê in bottel (sorg net dat bottel goed vol is met sous).
Ek bottel myne en laat staan so 2 – 3 weke voor gebruik.

Bron en foto:  Gerhard Kock

VINNIGE SPEK EN EIER GEBAK
4 Eiers en 1 teelepel bakpoeier saam geklits en gegeur.
Muffin pan gesprei met “spray en cook”.
Sit Een stukkie spek of 2 in muffin pan gesit teen die rand soos ‘n bakkie
Sommer so bietjie blatjan oor spek gesmeer.
Ek’t niks gewone kaas gehad nie, so sommer room kaas ingesit op die bacon.
Dan gooi ek die geklitse eiers op die spek tot vol.
Gebak vir 30min op 180 grade.
Baie lekker!!!

BRON EN FOTO : LYNETTE VAN ZYL

HENDRIK SE PERI PERI HOENDER LEWERS VIR ONTBYT

500 g skoon hoenderlewers
1 eetlepel Portugese peri peri speserye
1 ui, in ringe
1 eetlepel knoffel
1 Jalapeno chilli
1 teelepel gerookte paprika
4 tamaties, geskil en in blokkies
1 teelepel origanum
1 lourier blaar

Braai uie tot sag in olie botter of vet.
Sit knoffel by, braai vinnig maar moet nie laat brand nie.
Roer hoenderlewers in tot goed gemeng met uie.
Sit res van die bestanddele by en prut tot hoender lewers pienk is of na jou smaak.
Bedien op roosterbrood of pap met gebakte eier.

Bron en foto: Hendrik Markgraaf

KAASKOEK KOLWYNTJIES
Maak 10 kolwyntjies.
Kors:
75 g Creamcrackers, fyngemaak
50 g ongesoute botter, gesmelt
Kaaskoek:
250 g roomkaas
1 eetlepel strooisuiker
1 teelepel vanilla
25 g groot marshmallows
Bolaag:
40 ml room
120 g sjokolade
ekstra marshmallows

Meng die fyn koekies met die gesmelte botter en druk die koekiekrummels onder in kolwyntjie papierkoppie vas.
Plaas dit in die vries vir so 15 minute.
Klits die roomkaas, strooisuiker en vanilla saam in ‘n mengbak.
Smelt die marshmallows in ‘n glasbak in die mikrogolf en vou dit in by die roomkaasmengsel.
Skep die roomkaasmengsel in elke koppie bo-op die koekiekors en vries weer so 15 minute.
Verhit die room en smelt die sjokolade daarin, dit vorm ‘n lekker dik ganache, laat dit afkoel.
Skep die ganache bo-op die kaaskoekmengsel en plaas terug in die vries vir so 15 minute.
Sny marshmallows in skywe en rangskik bo-op die kaaskoekies en brand dit met ‘n blaasvlam of smelt dit onder die rooster element van die oond tot die marshmallows bruin is. Laat afkoel en geniet.
Resep en foto: Frances Smith

MAKLIKE MIELIEBROODJIE
Resep en foto: ANNABELLE ANNATJIE STRYDOM TROMP
3 eiers
1 blik roomsoort mielies
1 koppie koekmeel
1 koppie mieliemeel
½ koppie suiker
1 teelepel sout
1 teelepel bakpoeier

Meng alles bymekaar.
Meng goed. Skep in n gesmeerde broodpannetjie.
Bak in oond vir 50 minute op 180ºC of as jou oond vinnig is dan 45 min of tot gaar.
Baie maklik maar baaaie lekker

DENZY’S  ROSEMARY ROASTED LEG OF LAMB

INGREDIENTS

Leg of lamb
Rosemary
2 garlic cloves chopped
4 table spoons olive oil
1 cup Redwine
4 table spoons Balsamic vinegar
2 table spoons Worcstershire spices
Beefstock
Salt & Pepper

METHOD

Rub leg of lamb with salt & Pepper and spices,drizzle olive oil and rub it in,sprinkle garlic and rosemary pour wine and balsamic vinegar on and bake in oven for 2 to 3 hours and beef stock when needed.let lamb rest for 30 mins and enjoy.

SOURCE AND PHOTO: DENZEL KOENANA

ITALIAN MERINGUE BUTTERCREAM

Makes 8 cups.

1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml / 430gr)
1 cup of egg whites (about 6 egg whites) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer

First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium/low temperature. If the syrup starts to darken quickly turn down the temperature a little.

Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very carefull not to get burned on the hot syrup.

Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean kitchen towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue like on the photo.

Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.

Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smooth. If you are still having problems, place both bowl with paddle attachment into the refrigerator and let it “cool” down a bit and then whip it again.
You can easily freeze any left over IMBC. Just remember to let the cold IMBC come back to room temperature before you placing it in the mixer to get it smooth.

FOTO: FIONA THOMAS

FIONA’S HERBY CANNALONNI

2 cups (300 g) plain flour or OO flour*
good pinch salt
3 large eggs, lightly beaten
30 ml olive oil
extra flour, for dusting
about 1 cup (big handful of flat parsley sprigs, excess stem trimmed and discarded)

Attach mixing bowl and the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to speed 2 and mix until mixture is well combined. Attach the dough hook.
Turn mixture to speed 2 and knead 3-4 minutes or until the dough is smooth. Wrap in plastic wrap and rest it in the refrigerator for 15 minutes.
Meanwhile lay clean tea towels over the bench or lightly dust with extra flour.
Cut dough into 4 even sections, wrap the used sections in a little plastic wrap to prevent drying out.
Take one section of dough and pat out to flatten. Adjust the roller setting to 1 feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting, 2 then 3, then 4, 5, 6. You should have a long sheet of dough.
Lay the sheet one of the clean tea towels. Trim the ends if not even and discard.
Lay several springs of your choice parsley, basil, thyme, oregano over the dough (leaving a 1cm boarder around the edge).
Repeat the rolling with another piece of dough. Lay this second sheet over the parsley topped sheet. Firmly press the very edges together with your fingertips.
Adjust the pasta roller to back to setting 1. Lightly flour the roller.
Roll the parsley sheets through the pasta roller, repeat and put through again on setting 2, 3, 4. The rolling is more pressing the two sheets together, more so than rolling the sheet thinner. If the sheet is over rolled the parsley shapes will tear and not look defined.
Remove the parsley pasta sheet and lay on a clean tea towel or lightly dusted bench top. Repeat with the remaining dough and herb of your choice.
Trim the fresh pasta sheets to the size you require for your favourite recipe.
Tips:
These sheets are not suitable to cut into fettuccine / spaghetti or similar because the herbs will tear.
Pasta flour/00 flour is available from supermarkets and specialty stores. Plain flour may also be used.
Combinations of fresh thyme, oregano and parsley leaves can also be used.
Fresh pasta cooks quite quickly, take care not to over cook.

Recipe and photo: Fiona Thomas

NAKED CAKE

Oven temperature – 180°C
Cake: 500ml cake flour,
180ml cocoa,
10ml baking powder,
15ml bicarbonate of soda,
3 extra large eggs,
400ml sugar,
5ml vanilla essence,
250ml mayonnaise,
330ml water

Method: Line and spray 2x24cm baking tins. Sieve flour, cocoa, baking lowder and bicarbonate of soda into a bowl. Set aside. Beat eggs, sugar and vanilla essence until light and fluffy. Reduce speed and add mayonnaise. Add flour mixture alternately with the water. Pour into cake tins and bake for 30-35 minutes until skewer comes out clean. Ice with ganache, butter cream or just cream.
PHOTO: IRMA VAN ELLEWEE SWART

BASIESE KOEKIES MET VARIASIES
10 koppies koekmeel
10 teelepels bakpoeier
knippie sout
500 gr margarine
4 koppies suiker
6 eiers
Room botter saam met suiker voeg eiers by roer goed voeg dan droë bestanddele saam in botter mengsel as te styf voeg bietjie water by

Variasies:
Vanilla koekies: voeg 10 ml vanielje by
Vlakoekies: voeg 8 eetlepels vlapoeier by
Spesery koekies : voeg 3 ml naeltjies, 5 ml kaneel, 5 ml neutmuskaaten 5 ml gemengde speserye by
Sjokolade voeg: 10 ml kakao by

Rol in balletjies druk plat met vurk
Hang af hoe dik jou koekies is bak by 180 º C vir 10-12 min of net tot gaar.

BRON : CHRISTA FLEMMING
FOTO: Elsa du Plessis
Blikke vol. Ek het die basiese koekie resep met variasies op die blad gebruik. Kakao, kakao met klapper, vla, koffie en gewone koekies gemaak.