GIDEON SE BLOMKOOL PIZZA
Ons het vir middagete sommer ‘n blomkool pizza gemaak en was djeeerlik!
1 medium groot blomkool
1 koppie gesmoorde uie
1 koppie vol gaar gemaakte bacon bits
¼ koppie Parmasaan kaas
2 koppies Mozzarella kaas
1 teelepel sout
1 teelepel Italian herbs
1 groot eier
1 teelepel peper
2 eetlepels tamatiesous, tuisgemaak
Basil vir garnering

Verwerk die blomkool tot fyn in ‘n voedselverwerker en plaas in mikrogolfoond bestante bak en maak gaar in die mikrogolf oond op hoë hitte vir 6 min.
Gooi dit dan op ‘n skoon droë doek en draai alle water uit die pulp tot droog.
Plaas dit dan in ‘n mengbak en voeg die Parmasaan kaas en een koppie Mozzarella kaas asook die eier, sout en speserye en peper by en meng alles goed saam.
Berei ‘n plat oondpan met bakpapier daarop voor en giet die mengsel daarop.
Druk nou die mengsel plat sodat dit ‘n ± 250 mm deursnee sirkel vorm omtrent oral ewe dik.
Bak dit in ‘n voorverhitte oond op 220 ºC vir 10 tot 15 min tot mooi bruin.
Smeer dan die tamatiesous oor gevolg deur ‘n lagie gesmoorde uie en gevolg deur ‘n lagie spek.
Strooi dan die ander koppie Mozzarella kaas bo oor en plaas terug in die oond en grill vir omtrent 5 tot 10 min tot die kaas lekker bros en bruin is, en plaas op ‘n snybord en garneer met roket blare.
Sny in driehoeke met ‘n skerp mes en geniet.
Onthou om die bakpapier te verwyder.
Foto en Resep: Gideon Louw

YASMEEN’S SQUARE ROTIS
Photo and Recipe: Yasmeen Ibrahim
FOOD LOVERS RECIPES

6 cups of flour
2 teaspoons salt
2 cups of boiling water
2 cups of butter ghee melted/ or 250 g butter
½ cup of cooking oil

Sift flour and salt in a large dish.
Make a mixture of melted butter ghee and oil and pour half the mixture into the flour and set the other half aside.
Add the boiling water to the mixture and form into a soft dough.
Divide dough into small golf ball size portions.
Roll each portion round, drop a tablespoon of ghee mixture then fold like a handkerchief in a square.
Now roll that flat and fry making sure to place a spoon of ghee on each side as you flip the roti over.
This recipe yields a lot so for smaller families it should be halved.

RHODES BUTTER CHICKEN
30 ml  butter
1 large onion, chopped
2 – 3 garlic cloves, chopped
30 ml grated gingerroot
10 – 15 ml chilli powder
10 ml  ground turmeric
5 – 10 ml ground cumin
5 – 10 ml ground coriander
2.5 ml ground cinnamon
1 x 410 g can Rhodes Tomato Puree
1 x 50 g sachet of Rhodes Tomato Paste
15 – 30 ml brown sugar
salt and black pepper
4 chicken breast fillets, cubed
250 ml cream
handful chopped coriander leaves

Heat the butter, add the onion and fry until tender.
Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin, coriander and cinnamon and stir for a minute before adding the Rhodes Tomato Puree, Rhodes Tomato Paste and brown sugar.
Season to taste, cover, reduce heat and simmer for 15 – 20 minutes.
Add the chicken and simmer for a further 10 minutes until the chicken is cooked through.
Just before serving, stir in the cream and coriander leaves and serve with basmati rice and roti.
Photo and Recipe: Michelle Ramnarain

AMANDA’S PEKING DUCK
1 x 2-2.4 kg duck, fresh or frozen
1.2 l water
150 ml Chinese black rice vinegar (or balsamic vinegar)
3 tablespoon malt/maltose sugar (or honey)
3 tablespoon dark soy sauce
1½ tablespoon coarse salt
2½ tablespoon Chinese five-spice powder
2 tablespoon roasted ground Sichuan peppercorns (or use a blend of 2 tbsp mixed black peppercorns and coriander seeds)

To serve:
Chinese Pancakes
24 spring onions, cut into brushes
6 tablespoon Hoisin sauce (or sweet bean sauce)
(You will need a meat hook)

If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.
Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture.
Reserve the mixture.
Hang the duck in a cool, well-ventilated place overnight.
The next morning, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry for at least 2-3 hours more.
Once the duck has dried, the surface of the skin will feel like parchment.
Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.
Preheat the oven to 240°C.
Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up.
Pour 150 ml of water into the pan (this will prevent the fat from splattering).
Roast for 15 minutes, then lower the oven temperature to 180°C and continue to roast for 1 hour and 10 minutes.

Optional but definitely give it a go with your Spring-rolls:
While the duck is roasting, make the spring onion brushes.
Cut off and discard the green part of the spring onion then trim off the base.
You should be left with a 7.5 cm white segment.
Make a length ways cut of about 2.5 cm long at one end of the spring onion.
Roll the spring onion 90° C and cut again.
Repeat this process at the other end.
Soak the cut spring onions in iced water and they will curl into brushes.
Pat them dry before use.
Remove the duck from the oven and let it sit for at least 10 minutes before you carve it.
Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter.
Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).
Recipe and photo:  Amanda Conradie – Dit is defnitief al die werk en moeite werd!!

CREAMY CHICKEN LASAGNA
3 skinless, boneless chicken breast halves
6 uncooked lasagna noodles
1 cube chicken stock
1/4 cup hot water
230 g package cream cheese, softened
2 cups shredded mozzarella cheese
1 jar pasta sauce

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente.
Drain, rinse with cold water, and set aside.
Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear.
Remove from saucepan, and shred.
Preheat oven to 175 degrees C.
Dissolve the stock cube in hot water.
In a large bowl, mix the chicken with the stock, cream cheese, and 1 cup mozzarella cheese.
Spread 1/3 of pasta sauce in the bottom of a 9 x 13 inch baking dish.
Cover with the chicken mixture, and top with 3 lasagna noodles, repeat.
Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
Bake for 45 minutes in the preheated oven.
Photo: Melissa Ann Vermeulen

BURGER PATTIES
Tuisgemaak bly die lekkerste!
Spek en kaas burgers met al die trimmings, beef patties, blaarslaai, tamatie, gebraaide gherkins, kaas, bacon en burgersous met mayonnaise en tamatiesous. Hier kom ‘n morsige storie.
30 Patties van so 80g kry jy uit hierdie resep (maar ek het my patties so 150g gemaak).

2 kg maalvleis met skaap vetjies as jy wil!
2 pakkies bruin uiesoppoeier
2 eetlepels pietersielie
2 eetlepels gelatien
1 teelepel sout
1 koppie koue yswater

Strooi droë bestanddele oor vleis, giet die yswater oor en knie deur.
Laat staan so 2 ure en maak patties.
Ek het ‘n patty drukker so dit gaan vinnig. Ek vries en haal uit wanneer nodig.
Bron: Elize Venter
Foto: Arushka Bothma

CLAUDIA SE LAMSNEK STOOF POTJIE
4 lamsnekke
1 glas goeie kwaliteit rooi wyn
500 ml hoender aftreksel
6 heel knoffel huisies, skoongemaak
10 klein uitjies
1 takkie roosmaryn
1 takkie tiemie
4 wortels, skoongemaak en in stukkies gesny
2 groot soetpatats, in dik skywe gesny
1 eetlepel suiker
knypie sout na smaak

Braai die vleis in olyf olie en regte botter tot bruin.
Sit die uie en knoffel by en braai klein bietjie saam vir paar minute.
Sit die rooi wyn, kruie, en sout by, sit wortels en soet patat bo-op die vleis en kruie.
Sit die hoenderaftreksel by en laaste strooi 1 eetlepel suiker oor die soetpatat.
Sit in oond met deksel op vir 3 ure op 180 grade C.
Bedien met cous cous en dit was heeeeeeeerlik verby
Foto en resep: Claudia Coetzee

RIANCA SE BROCCOLI EN HOENDERSOP
Foto en Resep: ‎Rianca Kruis‎
FOOD LOVERS RECIPES
Ek’t vanaand my eie broccoli en hoender sop gemaak.
2 klein uie gebraai.
2 klein aartappels baie fyn gesny by gevoeg en ook gebraai.
1 hoender borsies klein blokkies gesny, met BBQ gesprinkel en saam met die groente gebraai.
10 ml koekmeel bygevoeg en deur geroer.
1 kop broccoli opgesny en bygevoeg, saam met 1 litter hoenderaftreksel en gekook tot gaar.
Genoeg vir 4 mense.

MIEMIE SE MALVALEKKERS MOUSSE
18 tot 24 Malvalekkers
150 g donker sjokolade
1 blik Ideal Melk, 24 uur verkoel

Smelt Malvalekkers, sjokolade en 100 ml Ideal Melk saam.  Laat effens afkoel.
Klits res van die Ideal Melk styf en meng alles saam. Klits sommer goed anders gaan le die sjokolade onder in die bak. Sit in klein aparte porsie bakkies of in een groot tert bak ongeveer 20 x 20 cm.
Plaas in die yskas om te stol.
Bedien soos verkies.
Resep: Miemie Van Zijl Greyling
Foto:  Rina Kleinhans

YASMEEN’S CRUNCHIES
4 cups of oats
3 cups of coconut
1 ½ cups of sugar
1 cup of flour
125 g butter
3 Tablespoons of golden syrup
¼ cup of milk
½ teaspoon salt
2 1/3 tsp bicarbonate of soda

Set your oven to 160°C.
In a large dish, combine oats, coconut and sugar and flour.
Melt butter and golden syrup in the microwave for 1 minute, thereafter stir in bicarbonate of soda, salt and milk.
Mix all ingredients together.
Set in a pan.
Bake for 25 minutes.
Cut in squares whilst still hot.
Cool completely then remove from pan.
Photo and Recipe: Yasmeen Ibrahim
2nd photo: Deleen Venter Loker