POTATO MASH UP
I microwaved a potato for about 10 minutes until soft.
Cut potato in half length wise.
Scooped potato out of skin.
Mashed potato with little butter. Added a mashed boiled egg to potato. Chopped half onion and green pepper. Fried in little coconut oil together with chopped up viennas.
Added this to potato and mixed everything together. Scooped mixture back into skins. Topped with cheese and microwaved for 1 minute to melt cheese. Put some sweet chilli sauce over the top.
Photo: Zelda Ellis

HOENDER PASTAGEREG
1 groot ui, fyngekap
1 teelepel knoffel
1 blikkie sampioene
4 hoender borsies, in stukkies gesny
½ teelepel hoender speserye
½ teelepel Italiaanse speserye
½ teelepel gemengde speserye
½ teelepel pietersielie speserye
sout en peper na smaak

Kook ‘n halwe pak penne pasta tot gaar.
In ‘n pan – braai al die bogenoemde bestanddele saam tot gaar en bruin.
Dreineer die pasta en voeg die gebraaide bestanddele in en meng saam.
Maak 2 pakkies Royco se “bacon carbonara” pasta souse aan en voeg dit in die pasta en roer deeglik (jy kan ‘n ander geur sous ook gebruik van jou keuse)
Gooi lekker baie kaas in en roer tot gesmelt.
In ‘n glasbak voeg die pasta in en voeg weer kaas bo-oor en sprinkel rooipeper oor.
Grill in oond tot kaas gesmelt en bruin is.
Dien op met ‘n lekker groen slaai.
Genoeg vir 4 mense, dit maak baie kos.
Resep en foto’s deur Juanri Van Der Walt

PERFECT GINGER BISCUITS
250 grams margarine
6 cups flour
2 cups sugar
2 tablespoons ground ginger
2 jumbo eggs
1 cup golden syrup
3 teaspoons bicarb mixed with
2 tablespoons milk
pinch of salt

Cream the margarine and sugar well for about ten minutes. Add the eggs on at a time, mix after each,  add the ginger and syrup. Mix well. Add the milk mixture and mix. Sift flour and add to the mixture.
Mix to a soft dough. Make little balls, place on a baking tray and bake in over at 180°C for 10 minutes.
I rolled mine in brown sugar, before baking.
Photo: Dorathy Cape

VEGGY PASTA ALA IZA
Boil some fresh asparagus (cut into 3 cm pieces) in salt water until soft. Drained the asparagus.
Sautéed ½ onion (finely chopped) and a teaspoon of garlic in olive oil.
Add:
2 baby marrows (sliced)
about 3 x 10 cm sticks of celery (chopped)
2 medium sized carrots (chopped)
½ a red pepper (diced)

Sauté until soft – about 15-20 minutes. Add about 15 savoury tomatoes (cut in half) and added the asparagus.
Sauté for a few minutes.
Add one tin of cream and loads of course black grinded pepper and salt to taste.
Cook the pasta (I used linquine) while preparing the sauce and drain.
Add the pasta sauce to the pasta. Add about two table spoons of chopped fresh parsley and about 3 heaped tablespoons of grated Parmesan.
Stir through and serve!

Photo: Iza Hennekom Laubser

MAKLIKE MELTING MOMENTS
1 koppie botter
½ koppie versiersuiker
1 teelepel vanilla essense
1 ½ koppie meel
½ koppie mielieblom
1/8 teelepel sout

Klits die suiker en botter saam. Sif die droë bestanddele saam. Meng die meel en botter mengsel saam. Rol balletjies. Druk plat met vurk. Bak tot ligbruin teen 180°C.
Jy kan dit ook deur ‘n pypsak sit soos die eerste foto.
Foto: Monique van der Merwe

CREAMY CHICKEN AND BROCCOLI PASTA
300-400 g chicken breasts, chopped into 1.5 cm pieces
salt and pepper
1 tsp dried thyme (or other herbs and/or spices of choice)
250 g pasta, uncooked
1 ½ cups / 375 ml chicken stock, preferably warmed
2 cups / 500 ml milk, preferably warmed
1 large garlic clove, chopped
1 – 2 tbsp /15 – 30 g butter
1 large broccoli or 2 medium broccoli or cauliflower, broken into small to medium florets
100 – 150 g / 1 – 1.5 cups grated cheddar
¼ cup / 35 g flour

Preheat oven to 200ºC.
Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
Spread pasta in a baking dish. Sprinkle over flour.
Pour over milk and stock, add garlic and butter. Stir.
Spread chicken over the top, then broccoli.
Cover with foil, bake for 15 minutes (or 20 minutes if milk & stock were cold).
Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
Return to oven. Bake for 15 – 20 minutes until top is golden and sauce is thickened.
Stand for a few minutes, then serve immediately!
Photo: Angela Landsberg

VINNIGE PERI PERI HOENDERLEWERTJIES

2 x 500 g hoenderlewer bakkies

Braai met olyfolie en botter tot heerlik bruin. Geur met sout peper na smaak en teelepel witasyn.
Braai tot gaar en voeg Spur se peri peri sous na smaak by en smoor vir so paar minute.
Bedien op wit rys garneer met kruisment blare, dit is vinnig en smaaklik, bedien met ‘n heerlike rooi wyntjie!🍹

Foto: Ronelle Jacobs

JOHAN SE DURKY SOUS
3 pakkies x 7 g crushed chilies met voedselverwerker fyner geslaan
20 ml baie fyn gekerfde uie
15 ml fyn knoffel vlokkies
50 ml bruin suiker
7.5 ml sout
5 ml paprika
7.5 ml mielieblom
300 ml water
200 ml wit asyn
2.5 ml olyf olie

Gooi alles saam in pot, roer en bring tot kook sodat suiker oplos. Laat prut vir 10 minute op lae hitte. Laat afkoel en bottel. Geniet dit.
Nota:  Dit brand nie is, net pikant. As jy wil hê hy moet brand gooi rooi peper (Cayenne pepper) of Peri Peri by.

Foto: Johan Coetzee

BANTING / LOW CARB TUNA QUICHE
Resep genoeg vir 4 persone.
1 medium ui
½ green pepper
2 blikkies tuna in water, gedreineer
1 eetlepel knoffel
8 eiers
¼ koppie melk
½ teelepel bakpoeier
1 koppie wit cheddar
sout, peper, Italian herbs en paprika na smaak

Braai ui, greenpepper, knoffel en voeg tuna by. Laat afkoel.
Klits eiers, speserye, bakpoeier en melk. Meng saam tuna mengsel in oondvaste bak. Bak vir 20 minute, strooi kaas oor en grill tot kaas begin bruin word.

Foto: Chireen Buitendag

DREAS CHRISTSTOLLEN
Ingredients for 2 Christmas stollen weighing between 1.3 and 1.5 kg.
This stollen tastes super juicy and should be stored for at least 4 weeks before it is cut.
On the eve: Pour the raisins, citrons, candied orange peel and almonds with the rum and cover. Let stand overnight.

2 vanilla pods
1 kg of flour + 200g of flour
100 g fresh yeast
100 g sugar
grated peel of an untreated lemon
400 ml lukewarm milk
1 teaspoon salt
400 g soft butter + 150 g to brush
100 g chopped almonds
80 g of lemon zest, diced
80 g of orange zest, diced
460 g raisins
60 ml of rum
200 g powdered sugar
2 eggs
1.5 sachets of Christstollen spice
baking paper
cling film and aluminum foil to pack

Put 1 kgg of flour in a mixing bowl, make a bowl in the middle and crumble in the yeast. Heat the milk and pour over it. Dissolve yeast and cover with flour. Put the kitchen towel on the mixing bowl and the yeast mixture for 20 minutes in a warm place.
Meanwhile, cut the vanilla pod lengthwise and scratch out the pith with the flat back of the knife. Rub off the lemon peel.
200g flour with 400g butter as soft as possible butter knead.
When the yeast approach has gone, knead the sugar, vanilla, lemon peel, eggs and salt and seasoning. It must be a firm dough. Cover again and let it rest for 15 minutes.
Then knead the butter – flour mixture well and cover everything again and let it rest for another 15 minutes.
Finally, knead the fruit – almond mixture and let it cover for a final time for 15 minutes.
Then divide the dough and shape into an oblong roll and lash out a bit.
Fold a page a bit more like in the middle. Place the stollen on a baking tray that has been laid out with baking paper. Let it rest for another 30 minutes and then bake at 175 degrees for about 60 minutes. Take a swab sample. I bake my lugs in a baking frame (see photos) That works very well. But you can also tinker such a frame made of aluminum foil. This is then but not quite as stable as a baking frame.
After baking, allow the tuns to cool slightly on a wire rack. Melt the butter in a saucepan. Cut the vanilla pod and scratch it out and mix it with the powdered sugar.
Coat the lug well with butter from all sides, also at the bottom and dust with the icing sugar on all sides. Best with a powdered sugar sieve.

Let cool completely and wrap well twice in cling film and wrap as third layer in aluminum foil. Store cool storage.
For questions and ambiguities simply report.

Photo: Sabine Kurasch