OONDPAN SJOKOLADE PLAATKOEK
6 koppies meel
2 teelepels koeksoda
8 teelepels bakpoeier
3 koppies suiker
160 ml kakao
1 teelepel sout
2 koppies kookolie
100 ml asyn
4 koppies kookwater
4 teelepels vanieljegeurgsel

Sif die koekmeel, koeksoda, bakpoeier, suiker, kakao en sout saam in ‘n mengbak. Meng die kookolie, asyn, kookwater en vanielje geursel saam en klop dit geleidelik by meelmengsel in met ‘n vurk. Giet in ‘n gesmeerde en meelbestrooide oondbak.
Bak vir 30 min by 180°C of tot toetspen skoon uitkom.

Sous:
1 ½ koppies suiker
2 ½ eetlepels meel
2½ eetlepels kakao
1½ koppies melk
½ koppie water
Meng die suiker, meel en kakao in ‘n groot pot en voeg die water by. Meng goed. Voeg die melk by en kook op ‘n lae hitte tot dit verdik.
Wanneer koek uit oond kom prik gaatjies in koek en gooi die warm sous oor die koek.
Foto: Louise Smit

THREE FLAVOUR GARLIC PRAWN PASTA
1 large packet prawns
1 packet 3 flavour fettuccini
½ onion, diced
1 tablespoon garlic
500 ml fresh cream
1 cup white wine
½ cup cheddar cheese (optional)
Salt and pepper to taste
Cherry tomatoes for garnish
Parmasan for garnish

Fry the prawns in butter and remove from the pan. Add the onion to the pan and fry. Add the garlic, parley and wine. Simmer for bout 5 minutes. Add fresh cream and cheese. Return the prawns and simmer while the pasta cooks. Once cooked, drain and add to the pan of sauce and prawns. Garnished and serve.
Photo: Kirsty Jooste

GROENTE SOSATIES
Baby marrows
Pattypans
Uie
Rooi pepper

Sny alles in blokkie en ryg op sosatie stokkies. Verf met olyf olie gemeng met droë kruie. Braai oor matige hitte tot gaar (ge-char).
Foto: Wian Swart

BLUEBERRY AND LEMON TART
Pastry:
375 ml cake flour
30 ml castor sugar
Pinch of salt
125 g butter cold & cut into cubes
1 large egg, separated
30 ml ice water, plus 5ml for egg white wash

Filling:
4 large eggs
375 ml castor sugar
250 ml freshly squeezed lemon juice (about 5 lemons)
125 ml heavy cream
1 lemon, zested
Pinch of salt
500 ml blueberries (fresh)

To make pastry, pulse the flour, sugar and salt together in a food processor to just mix. Add the butter cubes and pulse until the mixture resembles cornmeal. Add the 30ml ice water and pulse again until the dough comes together. Wrap the dough in clingwrap and rest in fridge for 30 min.
Roll the dough out on a lightly floured surface into a 30cm circle. Roll the dough into the rolling pin and lay it inside a 26cm tart pan with removable bottom. Press the dough into the fluted edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put in fridge for another 30 min to rest.

Heat oven to 180°C. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with baking paper and fill with ceramic beads or dry beans. Bake for 25 min. Remove the paper and ceramic beads or dry beans. Lightly beat the egg white with 5ml of water and brush onto the bottom and sides of the tart shell, set aside to cool.
Whisk the eggs, sugar, lemon juice, cream, zest and salt together. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 min. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring and serve.
Photo: Elsabe Templeton

RONELL SE MAYONNAISE HOENDER
12 stukkies hoender, gegeur met speserye, sout en peper na smaak
1 pakkie bruin uiesop poeier
1 koppie mayonaise
1 koppie blatjang
3 eetlepels appelkooskonfyt
1 koppie warm water
1 teelepel fyn knoffel

Meng die sop poeier, mayonnaise, blatjang en appelkooskonfyt. Voeg die warm water by en meng goed. Voeg die knoffel by en meng. Pak die hoender in ‘n oondbak, gooi die sous oor en bak in voorverhitte oond by 160°C.
FOTO: Ronell Muller Boshoff

RONELL SE ERTJIE MASH
1 kp ertjies, vinnig gestoom
4 groot aartappels, in blokkies gesny
Botter na smaak
Sout en peper na smaak

Kook die aartappels tot sag en gooi water af. Druk aartappels half fyn en voeg botter en sout en peper by. Voeg die ertjies by en druk verder fyn en meng deur.
Foto: Ronell Muller Boshof

HOT SPINACH CHEESECAKE
60 g butter
250 ml crushed savoury biscuits (salty cracks)
250g bacon pieces
1 onion, chopped
250 g cottage cheese
125 g feta Cheese
200 ml mayonnaise
4 eggs, lightly beaten
30 ml parmesan cheese

Preheat oven to 180°C. Melt butter, add crumbed biscuits & mix well. Press into a 20 cm loose bottom cake tin. Let it chill.
Boil/Steam spinach until tender, drain very well & chop roughly. Fry bacon & onion. Combine all cheese except Parmesan, mix till smooth, add Mayonnaise and eggs and beat well. Add spinach and bacon.
Pour into prepared pan. Bake for 50 – 60 minutes until until golden brown. Sprinkle with Parmesan before serving (optional).
Notes:
I rather top with cheddar cheese before baking.
Due to onion allergy I leave out the onion & sometimes add green pepper. I have also made it with broccoli instead of spinach but prefer spinach.
Photo: Surine Joubert

RYNO EN ZELDA SE PIESANGBROOD SONDER KOEKSODA
880 g botter, gesmelt
1600 g suiker
15 eiers
1920 g meel
70 g bakpoeier
2 kg piesangs
10 ml vanielje
Sout na smaak

Meng botter en suiker saam. Voeg vanielje by. Voeg eiers by. Meng die meel, bakpoeier en sout saam. Voeg saam en meng goed. Versap piesangs en voeg by. Meng goed en gooi die panne half vol en bak teen 180°C tot gaar en mooi bruin.

Nota:  Ek deel die bestandele deur 4 dan kry ek 3 broodjies uit. So ek neem aan so 12. Ekt hom nog nooit vol gemaak nie. Dis my pa se resep
Foto: Ryno En Zelda Herridge

CLAUDIA SE THAISE BOTTERSKORSIE SOP
2 groot botterskorsies, grof opgekap
2 groot uie, opgekap
6 knoffelhuisies (ek sit hulle sommer heel in)
2 blokkies hoender stock
2 blikke klapperroom
6 eetlepels donker nat bruin suiker
4 eetlepels rissievlokkies
1 koppie goeie kwaliteit balsamiese asyn
½ koppie olyf olie
sout en peper na smaak

Sit die botterskorsie stukke in ‘n groot oondbak. Sit al die bestanddele behalwe die klapper room en hoenderaftreksel by,  en meng alles goed deurmekaar. Bak vir 45 min op 180°C.
Moenie die bak toe maak nie. In ‘n groot kastrol, sit 2 blokkie hoender “stock” met 500 ml kookwater.
Sit die gebakte botterskorsie met die vloeistof uit die oondbak by.
Voeg die klapperroom by.
Maak die mengsel fyn en romerig met ‘n stick blender. Bedien met lekker tuisgemaakte brood.
Foto: Claudia Coetzee

CREAMY MUSSELS WITH SMOKED CHICKEN
1 bag of half shell mussels
1 onion, chopped
1 tablespoon crushed garlic
1 teaspoon dry thyme
2 tablespoon rosemary
2 tablespoon olive oil
1 tub fresh cream
1 packet white onion soup powder
2 cups milk
2 smoked chicken fillets,cut up
Salt and Pepper to taste
Chopped parsley

In a big hot pot on the stove add olive oil to warm up, add onions, garlic,rosemary and thyme till soft now add cream and let cook for 5 to 10 minutes.
Mix together the milk and soup powder then add to cream mixture.
Let it cook for 5 to 7 minutes. Rinse the mussels and add to the creamy mixture.
Add the smoked chicken pieces and cook for 8 to 10 minutes. Season with pepper and salt to taste. Dish up and add parsley for garnish.
Photo: Denzel Koenana