REUBEN SE BEESSTERT
Braai 1 groot ui opgekerf in stoompot met bietjie olie tot bruin.
Sit beesstert in saam met uie en bruin vleis.
Voeg die volgende by en braai saam:
2 eetlepels worcestersous spice
1 eetlepel knoffel sout
1 eetlepel barbecue speserye
Voeg by 2 koppies warm water en sit deksel op.
Stoom vir 40 minute.

Skil 4 groot aartappels, sny in kwarte voeg by vleis saam met 1 pakkie gemengde groente.
Stoom vir 15 min.
Haal deksel af en laat prut.
Meng 1 eetlepel maizina met 1 eetlepel bisto in ‘n koppie water voeg by en draai hitte af, laat stadig prut tot alles gaar en die sous lekker dik is.
Yummy!
Foto en resep: Reuben K Coskey

ZELDA’S CURRY WORS DISH
Photo and recipe: Zelda Ellis
2nd Photo: Adam Cloete
FOOD LOVERS RECIPES
Just made some lovely wors curry on this cold evening.
Chop and fry one medium sized onion.
Cut raw wors into small pieces about 3 cm each (about 6 pieces wors of about 20 cm long).
Add to onions and fry until brown.
Add the following:
chutney, to taste
sweet chili sauce, to taste
2 tablespoons curry powder
1 sachet tomato paste
2 tablespoons apricot jam
salt to taste
Cube about 4 medium potatoes and add to wors.
Add 1 cup mixed diced vegetables.
Mix all together.
Add about a cup of water and let simmer until done.
Serve on basmati rice.

PETRE SE BLITSPOEDING
Fotos: Petre van Jaarsveld
FOOD LOVERS RECIPES
Dit is die resep wat ek ‘n hele tyd terug gesoek het, die een wat ek altyd gemaak het, was die sjokolade een – Sjokolade beslag en kakao saam met die bruinsuiker gemeng.
Oond 180 ºC.
Maak die deeg in die bak aan waarin jy die poeding gaan bak, of meng apart en smeer die oondbak waarin jy gaan bak en skep die mengsel dan daarin. Altwee maniere werk goed.
Bak moet omtrent inhoudsmate van 2 liter hê.
Meng volgende saam in mengbak:
1 eetlepel sagte margarien
1 koppie appelkooskonfyt
1 teelepel koeksoda
6 eetlepels hoogvol bruismeel
¼ teelepel sout
1 teelepel fyn gemmer
2 teelepels asyn

Strooi 1 koppie bruinsuiker bo-oor deeg en dan 3 koppies kookwater.
Gebruik die agterkant van ‘n groot lepel en laat die water oor dit loop om te verseker dat al die suiker nie na een kant toe gaan nie.
Bak 30 – 35 minute tot goudbruin en gaar.
Poeding maak ‘n dik sous onder in bak. Bedien met roomys of vla.

CARROT CAKE FOR A FRIEND
2 cups cake flour
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups oil
2 cups sugar
2 teaspoons Bi-Carb of soda (koeksoda)
4 eggs
3 cups grated carrots
½ teaspoon vanilla
1 cup banana mouse

Sift all dry ingredients together.
Beat eggs and sugar well together.
Add oil slowly while beating.
Add dry ingredients and mix.
Add carrots and banana mousse and mix well.
Add vanilla.
Bake at 180°C for ± 40 – 45 minutes or until baked.
Recipe: Henry Ruiters

ELSABIE SE FRIKKIES IN PIESANG KERRIE SOUS (FRIKKADELE)
Hierdie gereg bring soveel herinneringe van Mamma se kombuis! Ek het dit bitter lank gelede gemaak.
Sous:
2 groot uie, gekap
3 eetlepels mielieblom (Maizena) aangemaak in bietjie water
6 eetlepels asyn
2 koppies kookwater
2 eetlepels kerrie of na smaak (Ek gebruik meer)
4 eetlepels appelkooskonfyt
3 piesangs, opgesny
1 teelepel gemmer (Ek gebruik vars, gerasper)
1 groot knoffel toontjie, gerasper (Ek gebruik my microplaner vir dit, baie fyn en baie skerp)
1 teelepel borrie
sout na smaak

Braai uie in bietjie olie tot deurskynend en gooi die kerrie, knoffel, gemmer, sout en borrie by en braai vir 2 minute.
Roer die appelkooskonfyt by die kookwater en asyn in en gooi by die uie mengsel.
Gooi die piesangs by en laat dit by kookpunt kom.
Gooi die aangemaakte mielieblom in water by en roer tot verdik.
Prut tot die piesangs sag is.

Frikkies:
1 kg bees maalvleis
1 pakkie bruin uiesoppoeier
3 eetlepels gedroogde pietersielie
50 ml asyn
1 eier

Maak die maalvleis los met ‘n vurk.
Strooi die droë sop poeier en pietersielie oor.
Klits die eier en asyn saam en gooi oor die vleis.
Gebruik vurk om mooi deur te meng.
Maak balletjies met roomys lepel en sit in oondbak wat goed gespuit is.
Gooi die piesang-kerrie sous bo-oor en bak oop by 180°C in voorverhitte oond vir +- 40 minute.
Bedien saam met basmati rys.
Foto en resep: Elsabie Templeton

GIDEON SE MAALVLEIS FRIKKADELLE
Vroulief het vir ons die heerlike frikkadelle gemaak vir aandete ons het dit saam met blomkool met witsous geniet.
Djeeerlik was dit !!!
1 kg maalvleis (selfgemaak)
1 koppie plein jogurt
2 pakkies bruin uie sop (geen water)
1/2 teelepel gemaalde swartpeper
1/2 teelepel witpeper
1 teelepel chillieflakes
2 teelepels droë pietersielie

Meng alle bestanddele saam en maak balle en pak dit in ‘n gespuite oondbak.
Bedek dit met foelie en bak in die oond op 180°C vir een uur (oond nie voorverhit nie).
Haal foelie af na ‘n uur en grill effens.
Geen water word bygevoeg, omdat die maalvleis wat ek maak vetterig genoeg is.
Foto en resep: Gideon Louw

BEST BUTTER CAKE
Hierdie koek is absoluut fantasties. Dit kry geen versiersel nie, want dit is reeds baie ryk.
This Butter Cake truly is the BEST ever! It’s so moist, delicious, and ultra buttery.
3 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
1 cup butter, softened
1 Tbsp vanilla extract
4 eggs

BUTTER SAUCE:
¾ cup sugar
⅓ cup butter
3 Tbsp water
2 tsp vanilla extract

Preheat oven to 160 degrees C. Liberally grease and flour a large bunt pan and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until blended. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, and baking soda, then add the flour and buttermilk, alternating after each addition until a thick batter has formed.
Spread the batter evenly into the prepared pan. Bake for approx. 60 minutes or until a toothpick inserted near the center comes out clean. Cool for about 15 minutes.

While cake partially cools, make the butter sauce. In a small saucepan, combine all the butter sauce ingredients. Heat until bubbles just begin to show up around the edges of the pan. Remove from heat. Poke holes all over the surface of the cake and down into the cake, careful not to puncture all the way through. Pour the butter sauce evenly over the top of the cake and allow the cake to cool completely in the pan, allowing the butter sauce to set.
Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.
Photo: Elaine Steyn Steyn

LEMON MERINGUE PIE
Resep by my skoonma gekry en het perfek uit gekom!
1 tin condensmilk
3 eggs
1/2 cup castor sugar
1/2 cup lemon juice

For the base:
125 g melted butter or margarine
200 g coconut biscuits crushed

Mix the butter or margarine with the crushed biscuits and press down in a greased round tart pan.
Heat oven to 160 Degrees Celsius.
Separate egg yolks and egg whites into two separate bowls.
Whisk the egg whites until stiff Must turn bowl upside down so that it doesn’t fall out.
Add the castor sugar slowly and continue whisking. Set aside.
Mix egg yolks and add the tin of condensed milk.
Add the lemon juice and beat for one minute until the mixture start to set.
Add egg mixture to pie base and the meringue on top and spread evenly.
Bake for 25 minutes in the oven.
Cool pie down on oven rack.
Refrigerate pie and enjoy!
Foto en resep: Kristie Townsend

KLAPPER WINTER WARMPOEDING
Poeding:
45 ml botter
5 ml koeksoda
250 ml melk
250 ml suiker
250 ml klapper
250 ml bruismeel
2 eiers

Sous:
250 ml room
125 gram botter
250 ml suiker
125 ml melk
5 ml vanilla

Dit moet gemeng word met elektriese klitser.
Room botter en suiker saam.
Voeg melk by suiker mengsel. Hou aan klits.
Voeg eier by.
Voeg koeksoda by.
Voeg koekmeel by.
Klits vir nog 2 min.
Gooi in gesmeerde oondbak.
Bak dadelik vir 45 min by 180 ºC.
Oond moet warm wees.
Moet nie mengsel laat staan nie. Sit dadelik in oond.
Sous:
Meng alles en kook tot suiker gesmelt is.
Gooi oor warm poeding. Die stroop moet ook warm wees.
Bedien warm met vla en of roomys.
Foto en resep:  Anita Kleynhans en Sonja Aukamp

CHEESY SMOKED HADDOCK TART
320 g ready-rolled shortcrust pastry sheet
400 g haddock, skinless
75 g Emmental cheese, grated
300 ml  double cream
2 medium eggs

Roll out pastry a bit more until large enough to line a deep, 20.5 cm (8 in) fluted tart tin. Line tin, trim pastry edges and chill for 10 min.
Preheat oven to 190°C (170°C fan) mark 5.
Line the pastry with a large square of grease proof paper and fill with baking beans.
Bake for 15 min or until the pastry sides are set.

Meanwhile, put the haddock into a pan, just cover with cold water and bring to the boil.
Turn off the heat and allow to sit for 5 min or until the fish is cooked and flakes when pressed. Drain into a sieve and leave to cool for 10 min.
Remove paper and baking beans from pastry and return tin to the oven for a further 10 min or until the pastry is cooked and feels sandy.
Remove tin from oven and turn temperature down to 150°C (130°C fan) mark 2.
Into a medium bowl, flake the fish in large pieces.
Carefully mix in the cheese, In a large jug, whisk the cream, eggs and some seasoning until combine.
Scatter fish mixture into the cooked pastry case (still in tin).
Carefully pour in cream mixture to fill the case.
Crack over some black pepper.
Return to the oven for 40 min or until lightly golden and set.
Serve in slices.
Recipe adapted. I added lightly fried leeks and used cheddar cheese.
Photo: Melissa Ann Vermeulen