SPAGHETTI BOLOGNAISE MET VOLSTRUIS EN KOOL NOEDELS
Foto: Chireen Buitendag
FOOD LOVERS RECIPES
Bolognaise:
250 g volstruis maalvleis
250 g volstruis prime steak
1 ui
½ green pepper
sampioene
knoffel
½ koppie basilie blare
1 blikkie tamatie met uie en chilli
1 blikke tamatie pasta
sout, peper, gemengde kruie, paprika, na smaak
klapper olie

Braai ui, green pepper en knoffel tot sag.
Sit die vleis by saam speserye en braai tot bruin.
Voeg die tamatie en tamatie pasta by saam met die basilie blare en prut vir 45 minute.

Kool noodles:
¼ kool in fyn repies gesny.
Kook in bietjie sout water tot sag.
Giet water af en sit 2 eetlepels botter, sout en peper by.

BRAAIVLEIS BROODJIE VAN MIELIEMEEL
500 ml fyn gerasperde wortels
425 ml kookwater
30 ml olie
15 ml heuning
500 ml mieliemeel
2 ml rooipeper
5 ml sout
4 ekstra groot eiers, geskei

Voorverhit die oond tot 180ºC en voer twee broodpannetjies se bodem met bakpapier uit.
Smeer of spuit die pannetjies. Meng wortel, kookwater, olie en heuning.
Sif mieliemeel, peper en sout saam en voeg by die wortelmengsel. Klits eiergele en voeg by die mengsel.
Klits eierwitte tot stywepuntstadium en vou dit liggies in by die mengsel. Skep mengsel in pannetjies en bak 45-50 minute.
Resep geplaas deur Johnny Steyn

MIELIEBROOD MET MIELIEMEEL
Resep geplaas deur Johnny Steyn
Foto:  Nicolette Van Jaarsveld
FOOD LOVERS RECIPES
150 ml mieliemeel
550 ml koekmeel
25 ml bakpoeier
15 ml suiker
2 ml sout
450 ml melk
80 ml olie
3 eiers
410 g blik mieliepitte, gedreineer

Voorverhit die oond tot 180°C. Smeer en voer ’n broodpan uit.
Sif die droë bestanddele saam.
Klits die melk, eiers en olie saam.
Voeg die melkmengsel en mieliepitte by en meng liggies.
Giet die mieliemengsel in die broodpan en bak vir ongeveer 1 uur.

BILTONG, KAAS- EN UIE-POTBROOD
500 g bruismeel
1 bier
1½ koppies gerasperde Cheddarkaas
250 ml fyn (nat) biltong
125 ml fyn, bruingebraaide uie

Meng die meel en bier goed. Voeg 1 koppie kaas, die biltong en ui by en meng alles saam. Plaas dit in jou gesmeerde pot en bedek met die res van die kaas.
Bak tot gaar met paar kole op die deksel en onder die pot.
Toets met ‘n skoon mes of totdat hy onderkant mooi hol klink.
Eet warm met plaasbotter en konfyt.

VARIASIES: (Sonder die biltong en uie)
‘n Pakkie droë, bruin uiesop
‘n Eetlepel of twee Marmite of Frey Bentos
Neute en rosyne
Spek (brosgebraai en gekrummel)
Olywe, kappers en ansjovis
Baie vars knoffel en pietersielie; gemengde kruie van jou keuse
Resep geplaas deur Johnny Steyn

BEETROOT WITH PICKLED GINGER
4 cooked and cleaned beetroots, grated
½ cleaned onion, finely chopped
6 slivers pickled ginger, finely chopped
2 teaspoons castor sugar
1 teaspoon white pepper
2 tablespoons brown vinegar
2 tablespoons brine (from pickled ginger jar)
salt and freshly ground black pepper to taste

Mix all ingredients in serving bowl. Cool in fridge.
Garnish with coriander leaves.
Photo and recipe: Elize de Kock

ALL IN ONE PRESSURE-COOKER BUTTER CHICKEN WITH RICE
Rice:
1 cup basmati rice, rinsed
1 cup water
1 tablespoon vegetable oil
1 teaspoon salt
Butter chicken:
1 can diced tomatoes
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
½ – 1 teaspoons cayenne pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon salt
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 heaped teaspoon Maizena (optional, for later if your sauce is too thin)
500 g boneless skinless chicken thighs, left whole
110 g butter, cut into cubes (use coconut oil, if you are dairy free)
110 g cream (use full-fat coconut milk, if dairy free)
¼ – ½ cups chopped coriander leaves
Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pot and set aside.
Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into your Steam cooker.
Mix the sauce a bit, then place in the chicken. (These are all the ingredients except the butter, cream, coriander, and 1 remaining teaspoon of garam masala).
Mix well.
Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
Press the “manual” or “pressure cook” button, set the timer to 10 mins and cook.
Once it’s done cooking, allow the pot to cool for 10 minutes, undisturbed.
Release all remaining pressure and open the pot. Remove the cooked rice an set aside.
Remove the chicken and set aside.
Using a stick blender, blend the sauce until smooth. Let it cool for 5 minutes.
Add the butter cubes, cream, coriander and garam masala and stir well.
If you prefer a thicker sauce, mix 2 tablespoons of water with Maizena and microwave the sauce for 3 – 4 minutes.
Remove half the sauce and freeze or refrigerate for later.
Cut the chicken into bite-size pieces and add it to the sauce.
Serve with rice.
Photo: Amanda Conradie

SOLE IN HERBED BUTTER
4 tablespoons butter, softened
1 heaped tablespoon mixed herbs
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt, optional
¼ teaspoon white pepper
4 sole fillets
lemon wedges for serving

In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired and pepper.
Transfer to a large skillet; heat on medium heat until melted. Add the sole and saute several minutes on each side or until fish flakes easily with a fork.
Plate the fillets on pre-made mash potatoes.

Stir 3 teaspoons of flour into the remaining butter in the pan and let it saute for a few seconds until it changes colour. Add half a cup of milk and bring to a boil until thickened. Spoon over the fish and mash.
Garnish with lemon if desired.
Photo: Wayne Dugmore

MEESTERLIKE BAKLAVA
1 pak fillo deeg met 12 velle wat ons halveer het (24 stukke enkel velle) wat ontdooi is soos voorgeskryf. Trim die velle om jou bak of bakplaat te pas.
Hou velle wat nie in gebruik is nie met ‘n klam handdoekpapier toe om uitdroging te voorkom.
Smeer die sye en bodem van die bakpan met botter.
Begin dan met die sous wat moet afkoel terwyl die baklava voorberei word.
Voeg in ‘n medium souspan:
1 koppie suiker
½ koppie heuning
2 eetlepels suurlemoensap
¾ koppie water

Bring mengsel tot kookpunt op medium hitte terwyl geroer word en tot diesuiker opgelos is.
Verminder hitte tot laag en kook vir ‘n verder 4 minute sonder om te roer.
Verwyder van hitte en laat staan om af te koel.
Voorverhit oond tot 160°C.
Maak 4 pakkies van 100 g elk se walnuts fyn in voedselverwerker of sommer met ‘n roller en meng dit met ‘n teelepel kaneel (4 koppies).

Pak 6 gebotterde lagies filo deeg op bodem van bak.
Strooi omtrent ‘n koppie neute oor die velle deeg en herhaal nog drie keer.
Pak die laaste laag weer 6 velle heel bo-op.
Bak vir omtrent 40 min tot effens bruin.
Gooi stroop oor en laat heeltemal afkoel.
Sny in blokke en geniet saam met roomys.
Foto: Gideon Louw

BILTONG AND BLUEBERRY SALAD
1 packet (40 g) wild rocket
200 g strawberries
200 g blueberries
60 g feta cheese
100 g biltong
black pepper
balsamic vinegar

Cut the strawberries and feta cheese into pieces. Mix the wild rocket leaves, strawberries, blue berries, biltong and feta cheese together. Sprinkle with black pepper and balsamic vinegar.
Photo: Anna Mtshweni

CHOCOLATE BROWNIE COOKIES
114 grams baking chocolate (unsweetened or bittersweet)
2 cups granulated sugar
1 cup salted butter, softened
3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt

Preheat the oven to 180ºC.
Line a baking sheet with a silicone baking mat or parchment paper.
Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
Once cool, sprinkle generously with powdered sugar.
Photo: Lynn Cupido