VOLSTRUISLEWER KOEKIES
Die resep is vir 5 kg gemaalde volstruis lewer, pas resep aan. Die gemaalde lewer en die gaar koekies vries ook baie goed. Kan ander lewer ook gebruik.
2 greenpeppers, opgekap
1 klein plastiek sakkie uie, opgekap
1 bossie wortels, gerasper
2 pakkies fyn swartpeper
1 pakkue rooipeper
knoffel na smaak, opgekap
broodmeel om te bind
sout na smaak
5 kilogram volstruislewer, gemaal
12 eiers

Meng alles goed deurmekaar (meng die knoffel en uie by net voor jy dit gebruik).
Skep lepelsvol in warm olie in ‘n pan en braai albei kante bruin.
Resep: Jan Lotz

LIZA SE SKEP SKONS
Foto: Liza Botes
2de foto:  Dalene Janse van Vuuren
FOOD LOVERS RECIPES
4 koppies koekmeel, gesif
4 hoogvol teelepels bakpoeier
½ koppie olie
2 groot eiers
knippie sout
2 ½ koppies melk

Klits die eiers en olie saam. Voeg die droë bestanddele by en meng goed. Voeg die melk by en klits deeglik.
Jy kan enige iets byvoeg, ek het helfte van beslag gedeel en ½ koppie choc chip in gesit.
Kaas, bacon bits of  vrugte enige iets na jou smaak kan jy byvoeg.
Skep desert lepels vol op bakplaat en bak in voor verhitte oond by 180°C vir 25 tot 30 minute.
Baie vinnig en geen uitrol.

BALSAMIC BBQ SAUCE
250 ml balsamic vinegar
15 ml olive oil
1 medium onion chopped
1 large or 2 medium cloves of garlic grated (or 10 ml minced garlic)
large pinch of dried chilli flakes
125 ml tomato sauce
75 ml honey or syrup
30 ml demerara sugar (or dark brown sugar)
30 ml grainy mustard
30 ml molasses
30 ml Worcestershire sauce
2,5 ml ground white pepper
Salt to taste

Boil the balsamic in small pot over medium to high heat until reduced by about a third, about 30 minutes. Remove from heat. Heat the olive oil in saucepan and fry the onion on medium heat until soft, add garlic and chilli flakes and fry about 1 min. Stir the reduced balsamic and the rest of ingredients in and bring to boil. Simmer for about 15 minutes, stirring a few times. It will start thickening slightly. Remove from heat.
For a smoother sauce use a stick blender to puree the sauce. Let it cool and bottle to keep in fridge for up to a month.
Photo: Elsabie Templeton.
Eat with pulled pork, beef or chicken.

EISBEIN IN DIE PRUTPOT
Kook die eisbein vir 5 ure in die prutpot op “auto” met bietjie knoffel, koppie water en speserye van jou keuse.

Haal die eisbein uit en smeer  met ‘n mengsel van braaisous, tamatiesous en blatjang (alles na smaak).
Bak in ‘n warm oond tot bruin. (200°C)

Foto: Leandre Voigt

KOFFIEKARAMELTERT
(4 terte)
7 eiers
2 koppies suiker
1 doppie karamel essense
350 milliliter warm water
160 milliliter olie
3 koppies koekmeel
1 teelepel sout
3 teelepels bakpoeier
60 milliliter koffiepoeier

Klits die eiers, suiker en karamel essens saam tot lig en romerig op ‘n hoë spoed.
Klits die water en die olie saam en voeg by die menfsel. Meng goed deur op ‘n lae spoed.
Meng die meel, sout, bakpoeier en koffie poeier deurmekaar. Skep die meel mengsel bietjies-bietjies by die mengsel en meng goed op ‘n medium spoed.
Skep die panne driekwart vol met deeg. Bak teen 160°C (met ‘n fan) vir 30 minute.

Terwyl die terte bak berei jy solank die sous voor deur die volgende saam te meng en tot kookpunt te verhit:
5 koppies suiker
5 koppies kookwater
150 milliliter koffiepoeier
1 doppie karamel essens
1 doppie vanilla essens
Wanneer die terte uit die oond kom, steek gaatjies in en gooi warm sous oor.
Laat die terte afkoel voor jy dit versier met ‘n laag karamel treat en ‘n laag styfgeklopte room.
Foto: Johanna Zwiegelaar

ROYAL CHOCOLATE LAMINGTON CAKE
This cake has a flavour of royal cream and lamingtons. It’s decadent and delicious. My own awesome combination of flavours.
200 g butter
1 cup of sugar
6 egg whites only
2 teaspoons of almond essence
2 cups of cake flour
2 teaspoons of baking powder
1/2 teaspoon of salt

Cream butter and sugar until light and fluffy. Add almond essence and cream some more. Next mix egg whites with milk and add to the mixture alternatively with sifted flour, baking powder and salt mixture. Grease to cake pans and drop mixture in. Bake at 180 degrees for 20 to 25 minutes. Once the cake is baked make a syrup with:-
1 and 1/2 cups of sugar
3/4 cups of water
1 tablespoon of butter
2 Tablespoons of cocoa powder

Dip the cake in syrup and roll in coconut on each side. Layer with fresh cream beaten with a tablespoon of sugar.
Photo: Yasmeen Ibrahim

INGELEGDE KOEJAWELS MET GEMMER
Ek het vandag paar wit koejawels ingelê.
20 wit koejawels
1  liter water
1 koppie suiker
1 teelepel sout
1 stukkie gemmer

Sny koejawels middeldeur in die breedte.
Kook die  liter water met die suiker, sout en gemmer.
Sodra die water opkook, sit  die koejawels in die kookwater.
Sodra dit begin kook, haal die koejawels uit en bottel in skoon, warm flesse.  Seël dadelik.

Nota:  Ek wou nie die koejawels té sag of té soet hê nie.
Foto: Mariette Heydenrych-Kotze

TUISGEMAAKTE MELKPOTBROOD EN VETKOEK
9 koppies koekmeel
1 pakkie droë gis
1 liter louwarm melk
3 eetllepels suiker
1 teelepel sout

Meng droë bestanddele saam.
Gooi louwarm melk en knie todat deeg van jou hande af is en deurgemeng.
Laat rys tot dubbel die grootte.
Knie af, sit in gesmeerde ysterpot en laat rys weer en bak oor matige kole tot goudbruin en gaar.
As jy daarop klop moet dit hol klink.
Sodra brood gaar is, smeer met gesoute plaasbotter.
Vit vetkoek kan jy net die vetkoeke vorm na die eerste rys en neersit om weer te rys en dan in warm olie bak.
Foto: Leandrie Potgieter

SAMANTHA’S LEMON MERINGUE
2 tins condensed milk
1 cup lemon juice
4 eggs
¼ cup castor sugar
3 tbs melted butter
Tennis biscuits

Pour condensed milk into dish, add lemon juice, separate egg yolks, add 2 yolks into the mixture, mix properly. Refrigerate.
Mix egg whites and castor sugar together, beat til stiff, set aside.
Crush the tennis biscuits add melted butter, in an oven proof dish press biscuits into the bottom of the dish, pour condensed milk mixture into the dish, refrigerate for approximately 15 min pre heat oven to 160 ºC,  add meringue mixture on top and bake for approximately 30 min untill top is brown. Refrigerate untill chilled, enjoy. (For extra yumminess add a touch of lemon zest to condensed milk mixture)
Photo: Samantha Lottering

GRANDMA’S LEMON MERINGUE PIE
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350°F (175°C).
To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Recipes posted by Wayne Dugmore
Photo:  Marj Harper
Wayne Dugmore, here are the photos as promised. Your recipe is a winner. I used oranges today as the tree is full. My husband prefers it to lemon. Thank you.