VARIASIES VIRROOMSPINASIE
Linda Burger:
Restaurant room spinasie.
4 eetlepels botter
4 eetlepels meel
1 klein ui, fyn gekap
1 knoffelhuisie, fyn gekap
1 koppie melk
sout en peper na smaak
neutmuskaat na smaak
spinasie (1 sak/bossie)
1 eetlepel botter
Smelt die botter in ‘n kastrol oor medium hitte. Voeg die meel by en klits / meng tot ‘n pasta. Kook vir 5 minute, of totdat dit ‘n ligte goue kleur is. Meng die ui en knoffel by en kook vir 1 minuut. Klits die melk stadig in tot goed gemeng is. Laat die sous kook vir 5 minute terwyl die spinasie voorberei word. Voeg sout, peper en neutmuskaat by die sous en meng deur.
Spinasie: Smelt die eetlepel botter in ‘n aparte pot oor medium hitte. Voeg die spinasie bietjies gewys in terwyl jy dit roer. Kook die spinasie vir 5 na 6 minute tot sag maar nie pap nie, dit moet helder groen wees. Meng die sous by die spinasie en kook net vir ‘n minuut of 2 om deur te kook.
Dien warm op.

Babs van der Westhuizen:
Kap spinasie en uie fyn, roerbraai met sout en peper. Voeg kort-kort so paar druppels by (so bietjie op ‘n slag). Sodra dit gaar is, roer jy ‘n koppie room by.

Unity Olivier:
3 to 4 bunches (2 ½ pounds total) flat-leaf spinach, trimmed and cleaned
2 tablespoons butter
½ medium onion, minced
4 garlic cloves, minced
4 ounces bar cream cheese, cut into pieces
½ cup milk
pinch ground nutmeg
coarse salt and ground pepper
Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Gerda Venter:
Ek het Sondag spinasie gekook en witsous gemaak. Pleks van melk het ek koppie water gebruik en 250 ml room. Ek het ook kaas sous poeier ingegooi asook kaas ingerasper. Oor spinasie gegooi en so paar min gekook, gelos en lekker romerig en dik geword. Heerlik!

Johan Cloete:
Ek maak myne in melk en met sampioensop poeier.

Ronel Hammond:
Ek kook spinasie met aartappels en uie, dan gooi ek room in, laat dit bietjie deur kook, en daarna gooi ek gekrummelde fetakaas by.

Ronel Potgieter Hanekom:
Kook spinasie net so, maak fyn, gooi aromat oor en ‘n houertjie room. Gooi klomp kaas in en kook deur. Jy kan na die tyd feta ook in krummel.

Lorinda Du Plessis:
I add Feta and plain cream cheese. Lots of pepper. Not too much salt as the Feta is already salty. Divine!

Mandy Mercer:
I cook onions, add the chopped spinach, a stock cube, a teaspoon of flour, and some cream. Simple and delicious.

EXOTIC MUSHROOM RISOTTO
Approx 1 litre of stock (I used mushroom stock, but you can use vegetable or chicken)
2 tablespoons olive oil
a knob of butter
1 large onion, finely chopped
2 cloves of garlic, grated finely
2 cups of risotto rice (Arborio)
150 millilitres dry white wine
salt and pepper
70 grams butter
115 grams finely grated Parmesan cheese
2 cups of fresh or rehydrated exotic mushrooms
Fresh parsley chopped

Heat the stock in a large pot and keep on the boil. Put the olive oil & butter into a separate pan, add the garlic and onion and cook very slow for about 10 min with colouring. When the onion is soft add the rice and turn up the heat.
The rice will begin to lightly fry so keep stirring it with wooden spoon. After a minute it will start looking translucent. Add the wine and keep stirring. Any alcohol flavours will evaporate at this point leaving the rice with a tasty essence.
Once the wine has cooked into the rice, add your first ladle of boiling stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of boiling stock while stirring and massaging the creamy starch out of the rice, allowing the stock each time to be absorbed in the rice before adding the next. This will take around 20min. Taste the rice to check if it’s cooked. If not carry on adding stock until the rice is cooked but with a slight bite (al dente). If you run out of stock before the rice is cooked, add boiling water.
Remove from the heat and add the Parmesan and parsley . Stir well. Place the lid on pot and let it sit for 2 min before dishing it up.
Drain the mushrooms after chopping into smaller strips and fry in a bit of olive oil and butter until done. Serve on top of the risotto.
Photo: Elsabie Templeton

LEKKER WARM HOENDERKERRIE
Foto: Ronell Boshoff
FOOD LOVERS RECIPES
1.5 kilogram borsies, gehalveer
4 groot aartappels, in blokkies gesny
1 groot ui, fyngekerf
4 knoffelhuisies, fyngekap
1½ eetlepels medium kerrie met aromatiese mengsel speserye
½ eetlepel sterk gewone kerrie
1 teelepel borrie
sout en peper
2 Knorrox hoenderblokkies
2 eetlepels tamatiesous
2 eetlepels blatjang
½ koppie appelkooskonfyt
1 potjie vars room (250 ml)
1 pakkie cream of mushroom sop
3 eetlepels suiker

Braai die uie tot ligbruin en voeg die knoffel by. Braai nog so 1 minuut. Voeg die kerrie en borrie, sout en peper by en roer so 2 minute lank. Voeg die hoender stukke by en braai aan albei kante. Los die Knorrox blokkies in 3 koppies water op en voeg by bestandele in die pot. Kook hoender vir so 30 minute. Voeg die blokkies aartappels by en kook tot gaar. Kyk dat daar genoeg vloeistof in pot is vir sousie ook.
Meng die soppoeier, room, tamatiesous, blatjang, konfyt en suiker goed saam. Voeg by die hoender, roer liggies deur en prut vir 5 min. Oppas vir aanbrand. Hou dop.
Bedien met lekker soet groente en basmati rys.

OLD BROWN SNOEK BRAAI
1 snoek, cleaned, or any other firm white fish
sea salt flakes
30 ml olive oil

For the basting sauce:
80 ml old brown sherry
60 ml apricot jam
100 gram butter
15 ml chopped garlic
10 ml grated fresh ginger
small handful chopped fresh parsley

For the stuffing:
100 gram soft apricots soaked in 60 ml old brown sherry
1 orange, sliced

Season snoek inside and out and score the skin on both sides. Set aside till needed.
For the basting sauce, mix all the ingredients together in a small saucepan and simmer slightly until butter is melted. Set aside to cool slightly.
Baste the inside of the snoek with the sauce and place the soaked apricots and orange slices inside. Tie the snoek with string and baste the outside with the sauce.
Grill over the coals till cooked and golden in colour.
Serve with extra grilled lemons.
RECIPE: Dominique Jdj Prud’homme-Meyeridricks

AVOCADO RITZ COCKTAIL
Marie Rose sauce:
½ lemon, juice only
1 tbsp Worcestershire sauce
5 tbsp tomato ketchup
few drops Tabasco sauce
2 pinches smoked paprika
½ tsp paprika
1 tbsp double cream
4 tbsp mayonnaise
1 pinch cayenne pepper
pinch salt
1 tsp cracked black pepper

Mix all together and pour over the shrimps/prawns.

Pickled red onions:
The red onions were thinly sliced and pickled in white vinegar for 24 hours before being chopped up finely and used.
Nota:  die prawns/shrimps was reeds gaar maar gevries. Ek het eenvoudig in ‘n kolander of sif gesit en oor die wasbak halwe ketel kookwater oor dit gegooi en toe onder koue water afgespoel. Dreineer goed en gebruik vir die slaai.
Photo: Elsabie Templeton

SHAKSHUKA
Shakshuka is a delicious Middle Eastern egg dish made on the stovetop. It is a dish of eggs poached in a sauce of tomatoes, chili, peppers, and onions, commonly spiced with cumin, paprika and cayenne pepper.
1 tablespoon olive oil
1 onion, peeled and diced
1 clove garlic, minced
1 cm knob of ginger chopped
1 red bell pepper, seeded and chopped
1 ripe diced tomato
1 can whole tomatoes (we used home made)
1 small green chilli copped with seeds
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoons mustard seeds
1 teaspoon curry powder
pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
pinch of sugar/ sweetener (optional, to taste)
palt and pepper, to taste
4 eggs
½ tablespoon fresh chopped coriander leaves (optional, for garnish)

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic, ginger, chilli and pepper,continue to sauté till mixture is fragrant. Mix in mustard seeds, cumin and curry powder, fry for +-2 minutes or till fragrant.
Add tomatoes to pan, stir until blended. Add sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or you can add cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for +-7 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
Garnish with the chopped coriander leaves, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.

Recipe: Amanda Conradie
Photo: Elize de Kock

CHICKEN PIELETTS
Cook a chicken off the bone first in a pressure cooker with onions, mushrooms, green pepper, garlic, about 4 cubed potatoes and seasoning to taste. Debone the chicken and flake it. Cook until most liquid is evaporated and mixture is firm.

Roll out the pastry and cut into rings. Place chicken on one ring, then cover with the other ring after using an egg sealing. Bake until pastry is cooked. Fabulous hot or cold.

For the pastry:
1 kg Self Raising flour
500 grm either Yellow Wooden Spoon/Spar Full Fat/Rama Bake/ or Stork Bake Margerine
10 ml salt
juice of 2 lemons 🍋
470 ml ice water (about)

Grate margerine into flour and salt and rub well forming crumb like mixture. Add lemon juice and then slowly add water mixing by hand until it forms a firm dough. Separate into 2 or 3 pieces, cling wrap or put into plastic bag, and then refrigerate overnight. You don’t need to use all the water.
Photo: Jean Bezant

KEN HOM’S PEKING DUCK
A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Sichuan pepper
The preparation and cooking of Peking duck in China is an art itself. Specially raised ducklings are fed a rich diet of maize, sorghum, barley and soya bean for 1½ months before they are ready for the kitchen.
After the ducks are killed and cleaned, air is pumped through the windpipe to separate the skin from the meat.

This allows the skin to roast separately and remain crisp, while the fat melts, keeping the meat moist.
Hot water is then poured over the duck to close the skin pores and it is hung up to dry.
During the drying process, a solution of malt sugar is liberally brushed over the duck and it is then roasted in a wood-burning oven using wood from fruit trees, which gives the duck a unique fragrance.
The result is a shiny, crisp and aromatic duck with beautiful brown skin, moist flesh and no fat.
Traditionally, Peking duck is served with Chinese pancakes, spring onions cut into brush shapes and sweet bean or Hoisin sauce.
Each guest spoons some sauce onto a pancake. Then a helping of crisp skin and meat is placed on top, with a spring onion brush, and the entire mixture is rolled up like a stuffed pancake.
It can be eaten using chopsticks or with your fingers.
This makes an unforgettable dish for a very special dinner party.

Photo: Amanda Conradie

GIDEON SE BILTONG
Foto en resep: Gideon Louw
FOOD LOVERS RECIPES
Ek het by my plaaslike supermark vir my beesvleis gekoop, dit was twee snitte waarvan die meeste topside was.
Per een kg vleis het ek gebruik:
1 g bruinsuiker (gebruik meer of minder na smaak)
20 g gemaalde growwe sout
Freddie Hirsch se biltong speserye (volgens etiket aanwysings)
1 koppie koljander ingewerk
1 koppie bruinasyn gemeng met 2 koppies woestersous (in ‘n spuit bottel)

Sny die vleis in ongeveer 20 tot 25 mm dik plat snye.
In plastiek bak wat groot genoeg is, sprinkel ‘n bietjie van die gemengde speserye en sprinkel ook asyn mengsel gevolg deur ‘n laag vleis wat styf teen mekaar gepak is.
Sprinkel dan weer speserye en spuit asyn mengsel en gaan so aan tot die vleis op is.

Laat staan die vleis vir 24 uur in ‘n koelkas en draai dit dan om en laat staan vir nog 24 uur.
Ek het van nuwe 1 millimeter dik draad vir my hakkies gemaak en die vleis daaraan gehak en vir 4 dae onder ‘n groot ceiling fan in my garage laat hang en siedaar.

Nota: ‘n Mens kry nie taai biltong nie, maar stomp messe. As jou mes skerp is is die biltong lekker.

PAPAJA POEDING
Foto: Madélynn Janse van Rensburg
FOOD LOVERS RECIPES
½ koppie botter, gesmelt
2 koppies wit suiker
1 ½ koppies bruismeel
1 teelepel bakpoeier
¼ teelepel sout
¼ teelepel gemmer
¼ teelepel neutmuskaat
½ teelepel kaneel
3 eiers
2 koppies papaja vleis, opgesny
1 ½ koppies melk
1 teelepel vanilla geursel

Verhit die oond tot 180°C.
Meng die suiker, meel, bakpoeier, kaneel, gemmer en neutmuskaat saam.
In ‘n ander bak, meng die eier en papaja saam tot dit sag is. Meng in die melk en vanilla, dan die botter.
Voeg by die suiker en meelmengsel.
Giet in ‘n gespuite oondbak.
Bak vir +- 50 min, of tot gaar in die middel.
Bedien met vla, room of wat ookal jul gepas vind 😋.