DURBAN SKAAPKERRIE
Was bietjie lus vir lekker warm kerrie. Regte Durban style.
2 kg lam skenkels
4 medium aartappels in stukke gesny
2 medium uie gekap
2 bay leafs
1 teelepel borrie
1 teelepel eiergeelpoeier
1 teelepel fennel
1 teelepel knoffel
1 teelepel gemmer
5 heel steranys saad
3 swart alcha
2 wit elachie
3 gemmer stokkies
4 tot 6 teelepels mix masala
1 teelepel garam masala
1 teelepel sout
1 blikkie indian mix tamatie
1 pakkie tamatie paste
2 teelepel koljander pesto of ½ koppie gekapte dahnia blare
2 teelepel perskeblatjang of bruinsuiker
3 teelepel klapperolie

Braai uie, knoffel en gemmer in klapperolie tot uie glaserig is.
Voeg bay leaf, fennel, anyssaad, alcha, elachie, gemmer, borrie en eiergeel by en braai vir drie minute.
Voeg die vleis by en braai tot bruin. Voeg nog olie by indien nodig. ( moet glad nie water by gooi nie)
Voeg  die mix masala poeier by en roer deur. Braai vir drie minute op medium hitte.
Voeg die indian tamatie mix by roer en braai twee minute.
Voeg die aartappels (kan wortel ook by sit) by en roer.
Voeg  die tamatie paste blatjang/suiker by en roer. Bring tot by kookpunt, sit deksel op en draai hitte af tot 1 (laag) prut vir 1 ½ uur. Voeg die garam masala, sout en koljander pesto by.
Kook nog ‘n ½ uur.
Bedien met basmatie rys of kwart brood vir bunny chow.
Belangrik om nie water by te voeg nie. Dit sal eie sous maak soos dit kook. Geniet
Resep en foto: Danie Bester

2 BESTANDDELE KOEKIES MET N TWIST
2 piesangs
1 koppie kits oats
1 teelepel kaneel
1 eetlepel heuning
1/2 koppie rosyntjies

Maak piesangs fyn tot lekker sag. Voeg by die res van die bestanddele. Vorm balletjies met jou hande en pak dit op ‘n bakplat wat met was papier uit gevoer is.
Bak in voorverhitte oond op 180 ºC vir 12-15 min.
Foto en Resep: William Morne Mouers

BUTTER CHICKEN WITH FRESH GINGER
1 tablespoon oil
1 onion, chopped
40 g butter
1 tablespoon lemon juice
2 cloves garlic, crushed
1 x 2 cm fresh ginger, grated
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon cumin
1 bay leaf
4 tablespoons plain yoghurt
120 ml milk
120 ml cream
1 tin chopped tomatoes
salt and black pepper

For the chicken:
1 tablespoon oil
500 g chicken fillets, cubed
1 teaspoon garam masala
Pinch of cayenne pepper
1 tablespoon cornflour
50 ml water
For the sauce, heat oil in large saucepan, and cook onion for 5 minutes until translucent.
Stir in butter, lemon juice, garlic, ginger, garam masala, chilli powder, cumin and bay leaf. Cook, stirring for one minute.
Stir in the tinned tomatoes, and cook for 3 minutes. Add the milk, cream and yoghurt, then reduce heat to low and simmer for ten minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.
For the chicken, heat oil in large pan, cook chicken until lightly brown on both sides for about 8-15 minutes. Reduce heat.
Season chicken with garam masala and cayenne pepper. Stir in a few spoonfuls of the sauce, then simmer for 6 minutes until chicken is cooked through and liquid has reduced. Stir the cooked chicken into the sauce.
In a cup, stir together the corn flour with water. Stir this mixture into sauce and cook for another 6 minutes until sauce has thickened. Serve with rice.
Photo: Charleen Nieuwenhuizen

EASY FRUIT CAKE
3 cups cake fruit mix
(I also added some cherries)
1 ½ cups water
125 g butter
1 cup sugar
Boil the above together for 20 minutes then add:
1 teaspoon bicarbonate of soda
1 tablespoon coffee
Stir through and leave to stand overnight
The next day add:
2 cups (full) self raising flour
Mix well
Bake at 180 ºC  for 1 hour.
Drizzle with sherry while it is still hot.  Let it cool completely and wrap in foil or cling wrap.  Drizzle with sherry for 3 more weeks.
Photo and recipe: Zelda Ellis

NO BAKE OREO CHEESECAKE
1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
5 tablespoons butter, melted
900 grams plain cream cheese (4 cups or about 32 ounces)
1 3/4 cups powdered sugar
3 cups whipped cream
24-28 coarsely crushed Oreo cookies
extra whipped cream, chocolate sauce, and Oreo cookies for garnish

Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
Pour the cream cheese mixture into the prepared pan and smooth out the top.
Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving
Photo and Recipe: T’lana De Bruin

ONTBYT MAALTYD
Bron:  Rina Botha
FOOD LOVERS RECIPES
Die gereg is vir 8 mense, jy kan dit vermeerder of minder maak soos verkies. Die bestanddele se hoeveelhede is ook na eie keuse.
8 snye brood, gerooster
spek
kaasworsies
gerasperde kaas
gebraaide uie (opsioneel)
6 eiers
melk
room
sout en peper na smaak
gemengde kruie
Sny die spek en kaas worsies in stukkies en braai saam in ‘n pan op die stoof tot lekker gaar.
Plaas die rooste brood in ‘n oondpan.
Versprei die gebraaide spek en kaasworsies oor die roosterbrood.
Indien jy van gebraaide uie hou, skep die uie oor die spekmengsel.
Sprinkel gerasperde kaas oor die gevulde broodjies.
Klits die eiers met melk, bietjie room, sout, peper en gemengde kruie.
Giet die eiermengsel oor die kaas en bak die gereg in ‘n voorverhitte oond tot die eiermengsel gaar is.
Skep ‘n gevuldebroodjie vir elkeeen wat lekker wil eet, Bedien met vars tamatie en vars vrugte, baie vullend.

LEKKER VINNIGE SOET MOSTERD
2 blikke kondensmelk
4 eetlepels mayonnaise
4 tot 6 teelepels droë mosterd poeier
½ blikkie asyn (kondensmelk blikkie)
knippie sout

Meng alles goed saam in menger tot begin verdik.
Gooi in houer en bêre in yskas.
Heerlik saam koue vleise, vleis pasteitjies, tong ens.
Hoe langer dit staan hoe lekkerder!
Bron: Lettie Bredenkamp
Foto: Lelane Van Der Walt

ALMOND COUSCOUS WITH CRANBERRIES AND PINEAPPLE
I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn’t need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .
Ingredients (for 2 people)
125 g of couscous
400 ml of almond milk
1 tablespoon of honey
1 teaspoon of vanilla essence
2 slices of fresh pineapple
1 teaspoon of minced chili pepper
150 g of fresh cranberries
2 tablespoons of brown sugar
1 banana
4 tablespoons of flaked almonds
Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk into the couscous and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the couscous and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.
Enjoy your meal!
Recipe and photo Katarzyna Posłuszny
https://www.home-madepatchwork.com/

SANDRA SE INGELEGDE NOEDELSLAAI
500 g noedels sag gekook, Ek gebruik die screws
250 ml olie
250 ml witasyn
410 g tamatie puree
500 g gekapte uie
1 green pepper fyn gesny
500 ml suiker
Sout en peper na smaak
15 ml sweet basil
25 ml kerriepoeier
Kook sous vir 15 minute tot uie sag is.
Voeg by 100 ml mayonnaise
Meng 2 teelepels maizena met bietjie water voeg by en kook tot effens verdik.
Voeg jou noedels by kook deur en bottel warm
Ek sit altyd cling wrap op my bottels voor Ek die deksels opsit
Geniet
Foto en resep van Sandra Schreuder-de Klerk

LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.
I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won’t be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn’t what we want, is it?
Ingredients (for 2 people)
1 beetroot
200 gram of tinned chickpeas
100 gram of Bulgar
1 carrot
1 fresh green pepper
4 lettuce leaves
200 g of natural yogurt
handful of minced chives
1 small chili pepper
salt and pepper

Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
Photo and recipe: Katarzyna Posłuszny
https://www.home-madepatchwork.com/