LEMON LOAF
125 g butter/margerine
180 g castor sugar
2 large eggs
240 g flour
1 teaspoon baking powder
pinch of salt
grated rind of 1 large lemon
150 ml milk at room temperature

Cream the butter and sugar. Add the eggs and lemon rind. Beat untill creamy (about 2 minutes). Fold in the dry ingredients. Lastly add the milk.
Bake at 180°C for 50 to 60 minutes.
For the topping: mix the juice of 2 lemons with 120 grams castor sugar.
Spread over cake while still hot.
Photo: Surine Joubert
2 nd photo:  Chantell Scheepers Mustoe

VERMICELLI CUSTARD PUDDING
60 g vermicelli, broken into 2 cm pieces
50 g butter
5 cups milk
2 tablespoons cornflour
6 tablespoons sugar
1 egg
pinch of salt
1 teaspoon nutmegg
1 teaspoon cinamon
1 teaspoon vanilla essence

Fry the vermicelli in the butter until nutty brown (5 min). Add the milk and bring to a boil. In a bowl mix the cornflour, sugar, egg and salt. Add some of the warm milk to the egg mixture and mix well. Add the egg mixture to the milk and vermicelli to make a custard. Add the nutmeg, cinnamon and vanilla and bring to a boil. Boil until mixture thickens.
Recipe and photo: Fritz Linda Page Weilbach

EASY SWEET CHILLI SAUCE
6 bell peppers
3 x 2 litre jugs of jalapenos, ends cut off, cut into 3
1.5 cup vinegar
1 teaspoon salt
4 cups sugar
2 tablesppon cornflour, disolved in 1/2 cup water

Put the chillies into a dish of water most of the pips should float. Remove from water. Put into a food processor. Chop until fairly small.

Do the same with bell peppers. The more bell pepper you add the milder the sauce.
Boil the vinegar , salt and sugar. Add the chopped peppers and chillies (about 6 cups chopped) and boil. Add the cornflour mixture and boil another 10 minutes.
Bottle as desired.
Photo: Fritz Linda Page Weilbach

GEROOKTE BRISKET
2 kg brisket
growwe sout en peper
speserye van keuse
Woodchips in water geweek (foto regs onder)

Dryrub die vleis en plaas in yskas vir 2 ure.
Rook op lae hitte, vir 7 ure of tot gaar. Draai die vleis elke uur en ‘n half. Die vleis se binne temperatuur moet rondom 80°C wees. Laat rus vir 30 min, voor opsny en bedien.
Foto: Cecil Dunhin

XANDRI SE YSKAS BROWNIES
250 g botter/margarien (Stork to bake werk goed)
500 g versiersuiker
80-100 ml kakao
2 eiers
1 teelepel vanilla geursel
2 pakkies Mariebeskuitjies, in stukkies gebreek

Smelt die botter/margarien in die mikrogolf tot sag, maar nie loperig. Sif die versiersuiker en kakao by die botter. Voeg die 2 eiers by en meng goed deur. Sit in mikrogolf vir 1 minuut. Roer deur en mikrogolf weer vir 1 minuut. Voeg die vanilla geursel by en roer goed.
Voeg die Marie beskuitjies by. Roer alles goed deur en skep in ‘n pannetjie (ek spray en cook die pannetjie eers). Sit in yskas tot hard.
Haal uit vir so 15 min en sny dan as dit nie so kliphard is nie. Pak in ‘n bak en sit dan terug in die yskas.
Foto  en resep: Xandri Beukes

MOSTERD BORSIES OP STOKKIES
Sny hoender borsies in die lengte oop en ryg op ‘n sosatie stokkie. Draai dit toe met repiespek. Bedruip met ‘n sousie wat bestaan uit:
2 eetlepels Dijon mosterd
1 eetlepel suurloensap
½ teelepel chillie vlokkies
2 eetlepels olyfolie
½ teelepel sout
½ teelepel peper

Braai op kole tot goudbruin en gaar.
Foto: Gideon Louw

HOMEMADE BUNNY CHOW
1 small loaf bread
600 g mince
1 tin of garden peas
2 large potatoes cubed
salt to taste
Table spoon curry masala mix
1 tin tomatoes and curry leaves
1 clove garlic
1 large onion finely chopped
2 table spoons of oil

Heat pot and add the oil. Add sliced onions and fry till light brown add garlic and mince, brown the mince. Add tinned tomatoes and curry leaves. Turn heat down to a simmer and add potatoes. Simmer for 20 mins and add the peas. Simmer for another 10 minutes. Turn off the heat.
Hollow out half a loaf of bread, add the curry. Let it rest for 3 mins and dig in.
Photo: Reuben K Coskey

PANGEBRAAIDE RUMP MET MIELIEMEEL KORS
½ koppie koekmeel
½ koppie growwe mieliemeel (Jan Braai)
2 eetlepels Robertson’s Masterblends Traditional Braai Mix
rump steaks

Meng die meel en speserye saam en druk albei kante van die rump in dit en sit op bord in yskas vir 30 min.
Maak ‘n groot genoeg pan goed warm en giet Canola olie in om bodem te bedek met genoeg olie vir vlak braai.
Braai die steaks vir paar minute op elke kant, sodat net medium rare en bedien dadelik.
Bedien saam met gebakte aartappel en slaai met heuning, lemmetjie, mosterd, olyf olie en balsamiese asyn perêltjies.
Foto: Elsabie Templeton

SALTED PEANUT BUTTER CARAMEL POPCORN
80 ml honey
3 tablespoons dark brown sugar
1 teaspoon vanilla extract
3 tablespoons peanut butter (or use macadamia nut butter)
sprinkling of sea salt
2½ cups popcorn
1⁄2 cup peanuts (if using salted, don’t add salt to sauce)

Place the honey and brown sugar in a saucepan. Bring to a simmer and allow the sugar to melt. Stir in the vanilla extract and peanut butter and salt.
Preheat the oven to 180 ºC. Mix the popcorn and peanuts together in a large bowl and pour the melted peanut sauce over the top.
Toss to coat. Place on the baking tray and bake for 5–10 minutes. Remove and allow to cool slightly before serving.
Photo: Cecilia Richards

POTATO AND BACON FRITTATA
30 ml olive oil
1 onion, halved and thinly sliced
250 g shoulder bacon, cut into pieces
600 g potatoes, peeled and cubed
6 large eggs, lightly beaten
3 spring onions, finely chopped
Salt and pepper to taste

Heat half the oil in a non-stick, oven-proof frying pan. Sauté the onion and bacon until the onion is soft. Add the potatoes and cook for about 10 minutes, stirring occasionally until potatoes are soft.
Remove the mixture from the pan and set aside. Clean the pan and then heat the remaining oil. Add 30 ml water and the spring onions to the eggs and season to taste.
Return the potatoes to the pan and pour over the egg mixture. Cook over a medium to low heat for about 8 minutes or until the egg is set. Place the pan under a hot grill for a few minutes until golden. Serve sliced accompanied by a salad.
Photo: Jacqui Hillier May