GROENKERRIE HOENDER
1 ui
3 eetlepels groen thai kerrie pasta
2 teelepels elk gekapte knoffel, gemmer en rissie
½ koppie elk gekapte pepers (rooi en geel)
2 koppies zucchinis, in stukkies gesny
4 hoender fillette, in stukkies gesny
1 blik klappermelk
4 eetlepels gemaalde swartpeper

Soteer die ui tot sag. Voeg die knoffel, gemmer en rissie by en soteer verder vir 2 minute. Voeg die groenkerriepasta by en soteer vir 2 minute. Maak seker dit brand nie.
Maak ‘n gat in die middel. Voeg hoender by. Meng goed. Braai vur 5 minute. Roer deurmekaar en braai vir nog 5 minute.
Maak ‘n gat in die middel. Voeg zucchini by en braai vir 5 minute. Roer deurmekaar en braai vir nog 5 minute.
Maak ‘n gat in die middel. Voeg dis pepers by en braai vir 5 minute. Roer deur mekaar en braai vir nog 5 minute.
Maal twee eetlepels swartpeper by. Meng deurmekaar. Braai vir 5 minute.
Voeg ‘n blik klappermelk by en laat dit prut vir 5 minute. Roer deurmekaar en laat dit verder prut vir 5 minute.
Skakel die hitte af. Maal nog 2 eetlepels swart peper by. Meng deurmekaar. Laat staan vir 5 minute.
Bedien op Basmati rys, of rotis, of pitas.
Foto: Wayne Dugmore

BIRYANI MASALA
8 big green cardamom pods
8 small black cardamom pods
3 bay leaves
3-4 pieces cinnamon
12 cloves
2 star anise
1 tsp black pepper
1 tbsp coriander seed
4-5 dry whole red chilli’s

Dry roast spices on gentle heat taking care not to burn.
Grind in a dry grinder and store in an air tight container.

PS: I prefer to make small quantities and store in the refrigerator to preserve freshness.
Photo: Amanda Conradie

CARROT BANANA AND BEETROOT CAKE
CAKE:
250 g white sugar
4 large eggs
250 ml (1 cup) sunflower oil
15 ml vanilla essence
100 ml buttermilk
380 g cake flour
10 ml baking powder
5 ml bicarbonate of soda
pinch salt
15 ml ground cinnamon
10 ml ground ginger
1 large beetroot, peeled and grated
100 g carrot, peeled and grated
1 banana, mashed
100 g walnuts, chopped
zest of 1 lemon

ICING:
15 ml vanilla essence
200 g cream cheese
200 g double-cream plain/Greek yoghurt
100 g honey
zest of 1 lemon
edible flowers, to garnish

For the cake, preheat the oven to 180˚C. Grease and line a 21cm springform cake tin with baking paper. Be sure to cut the baking paper long enough to extend 11cm past the rim of the tin. Set aside until needed.
In the bowl of a handheld/stand mixer, beat the sugar and eggs together until creamy. Add the sunflower oil, 1 tbsp vanilla essence and buttermilk. Beat until incorporated. Set aside until needed.
In a separate bowl, combine the flour, baking powder, bicarbonate of soda, salt, ground cinnamon and ground ginger. Sift this mixture over the creamed sugar and eggs. Mix until well combined. Add the remaining cake ingredients and mix well. Transfer the batter to the prepared cake tin and bake in the preheated oven until golden brown, about 1 hour. Remove from oven and set aside to cool in the tin.

For the icing, place the 1 tsp vanilla essence along with the remaining icing ingredients in the bowl of a hand-held/stand mixer and beat until smooth.
To assemble, remove the cake from the tin and place on a cake stand. Spoon the icing over the top. Use a spatula or the back of a spoon to smooth the surface. Arrange the edible flowers around the edge of the icing, as decoration.
Photo: Wayne Dugmore

KYLE SE KALE GEREG
Het vanaand lekker kale vir ‘n bykos gemaak. Baie min mense (veral kinders) hou daarvan.
200 g kale, opgesny
2 medium uie, gekerf
1 groot knoffel huisie, fyn gekap
1 pakkie spek, gesnipper
4 medium aartappel, in blokkies

Ek braai eers die kale in klein bietjie olyf olie en sit een kant. Dan braai ek lekker uie, knoffel en spek saam en sit dan gekookte aartappel blokkies by. Meng alles saam en voeg neut, sout en peper by.
Tog te heerlik met ‘n aandete, bedien saam met oond gebakte hoender.

**Kale kan help om welsyn te bevorder en ‘n verskeidenheid gesondheidsprobleme te voorkom. Dit bevat onder meer vesel, antioksidante, kalsium en vitamien K. Dit is ook ‘n goeie bron van vitamien C en yster.
Foto en resep: Kyle Jensen

DUBBEL AARTAPPEL GENOT
Ek het ‘n oulike resep by ‘n vorige werkgewer gekry. Met ‘n paar eiers en aartappels maak jy 2 heerlike disse wat jy sommer saam met ‘n slaai eet. Jy moet nogals weet hoe om omelette te maak om die resep aan te pak sal ek sê, maar andersins maklik.

4 groterig of 6 kleiner aartappels
Eie hoeveelhede van:
gebraaide, gerookte spek
kaas
Vir omelet:
6 tot 8 eiers
2 uie, gekap

Bak die aartappels in oond tot sag/gaar en sny middeldeur.
Skep aartappel versigtig uit skil. (Moenie baie diep uitskep nie)
Sit dit wat jy uitgeskep het, eenkant.
Sny spek kleiner en skep bietjie in die aartappelskille. Strooi kaas oor en bak paar min tot kaas smelt.
Jy kan ham, polony, salami, biltong ens. ook gebruik. En daar het jy ‘loaded potato skins’.

Braai die uie vir 10 minute oor medium hitte. Die ui moet mooi bruin karameliseer. Sout en peper na smaak. In ‘n bakkie klits die eiers. Sny die aartappel wat uitgeskep is,  in stukkies en meng dit en die ui liggies saam met die rou eier. Giet mengsel in groterige non-stick pan wat lekker warm en ge-olie is. Ek gebruik sommer selfde pan as wat ek ui in gebraai het vir extra geur. Maak net seker dit is ‘n goeie non-stick een. Draai hitte af en sit deksel op en maak gaar. (maak dalk gaatjies met vurk in eier)
Wees versigtig dat dit nie brand nie. Sit bord bo-op en keer pan om sodat jou omelet op bord uitkeer. Skuif versigtig terug in pan met eierspaan sodat die rou kant nou onder is. Oor lae hitte los so paar minute om gaar te word en daar het jy het ‘n Spaanse omelet. (frittata).
Maak 1 groterige omelet vir 4 ouens of 6 kleiner porsies.

** Druk aartappels in oond waneer omelette amper gereed is. **
Resepte en foto’s: Yolande Potgieter

SIMPLE CHEESE AND TOMATO TOPPED BAKED FISH
1 lb (450 g) white fish fillets – 1 piece per person
salt and black pepper
2 teaspoons lemon juice
2-3 small spring onions or 2-3 teaspoon red or white onion, finely chopped
4 small cherry tomatoes or 2-3 slices small tomato
4 tablespoons grated cheese
4 tablespoons breadcrumbs

Pre-heat oven to 180°C/350°F/Gas 4.
Place the fish in an oven dish. (If not frozen then wipe and trim fillets)
Evenly season pieces with salt and pepper and sprinkle with lemon juice.
Scatter chopped onion and sliced tomato on top.
Top with a layer of grated cheese and then breadcrumbs.
Bake for 30-35 minutes until golden.
Serve with oven chips (which can be cooked in the oven at the same time as the fish – cut cooking time as oven will be at a higher temperature) or potato and a green vegetable.
Recipe: Renette Jacobsen

PAMPOENTERTJIES
60 ml koekmeel
2,5 ml bakpoeier
60 ml suiker
60 ml room
60 ml melk
1 eier, geklits
1 kg gaar pampoen, fyngedruk
30 ml botter, gesmelt
kaneel vir oorstrooi

Meng die droë bestanddele. Voeg dan eier, room, melk, pampoen en botter by.
Skep in gesmeerde muffinpanne. Strooi kaneel oor.
Bak 45 minute teen 180°C tot gaar.
Foto: Frieda Greyling

BEEF STEW WITH DUMPLINGS
Recipe posted and photo: Natacha Visagie
2 roughly chopped onions
1 green pepper, also roughly chopped
500 g beef cubes
2 cubes of beef pot stock
veggies of your choice
1 packet of oxtail soup powder

Fry onions and green pepper and add the beef cubes of your choice.
Add pepper, potjiekos spice and beef pot stock.
Give a good stir before adding 1 cup of water.
Put the lid on and simmer for 1 hour.
Add veggies (I used baby potatoes and big chunks of peeled carrots) and cook until tender – add water if needed but not too much, it must not cover the food completely.
Mix oxtail soup (I used the 2 in 1 with BBQ spice) with a cup of water and add to the meat. Put on lowest temperature, cover and make the dumplings.

Dumplings:
Sift together:
1 cup cake flour
2 teaspoons baking powder
2 ml salt
Extra:
1 egg
125 ml milk

Rub a tablespoon of butter into the flour.
Add an egg to 125 ml milk and mix.
Add to the flour mixture and mix until a smooth dough.

Drop tablespoons of the dough on top of the meat, cover and simmer for 30 minutes (do not open the pot whilst cooking the dumplings).
Remove from stove and let it rest for 10 minutes before opening the pot.
Serve immediately.

BOEREWORS MET SAMPIOENE IN COKE SOUS
Foto: Roni van der Walt
FOOD LOVERS RECIPES
Boerewors met sampioene in coke sous gekook word bedien op krummelpap.
Boerewors, in stukke gesny
1 groot ui, in halfringe gesny
1 koppie groen soetrissie stukkies
2 eetlepels tamatiesous
1 eetlepel bruinsuiker
1 eetlepel soyasous
1 eetlepel Worcestersous
½ koppie cokeBraai die uie, groen soetrissie en wors saam in ‘n bietjie olie.
Maak ‘n sous van die tamatiesous, bruinsuiker, soya sous, Worcestersous en coke.
Voeg by die wors en laat kook bedek oor ‘n stadige hitte tot die wors gaar is.
Skep die wors uit en sit die sampioene by die sous.
Voeg 1 groot eetlepel soppoeier bêre mengsel met water aan gemaak by.
http://www.foodloversrecipes.com/2014/01/sous-beremengsel/
Kook die mengsel deur en skep dit oor die wors.
Bedien op krummelpap.

SWELLENDAMKOEK MET ROOMVERSIERSEL
6 eiergele
6 eierwitte, styfgeklits
6 eetlepels water
knippie sout
1 teelepel vanilla geursel
1 ½ koppie strooisuiker
1 koppie koekmeel
½ koppie maizena
2 teelepels bakpoeier

Meng eiergele met water. Voeg sout, suiker en vanilla geursel by. Klits tot lig en romerig. Klits eierwitte styf.
Sif droë bestanddele saam. Vou eiergeelbeslag by droë bestanddele in. Vou styfgeklitste eierwitte in.
Verdeel in 2 koekpanne, of 2 broodpannetjies.
Bak 20 tot 25 minute teen 180°C.
Dit rys redelik hoog en is ‘n baie sagte koek.

Vir die versiersel op die koek het ek die volgende resep gebruik:

HOW TO STABILIZE WHIPPING CREAM
2 cups (500 ml) cream
2 teaspoons (10 ml) plain gelatin
4 tablespoons (60 ml) cold water
4 teaspoons (20 ml) nonfat dry milk powder
2 tablespoons (30 ml) powdered sugar
4 tablespoons (60 ml) instant dry vanilla pudding mix

Let gelatin thicken in cold water. Sprinkle the gelatin powder into the cold water. Let the mixture sit for 5 minutes, or until the liquid is slightly thick.
Stir constantly over low heat. Continue heating and stirring until all the gelatin dissolves, leaving no lumps behind. Do not let the liquid begin to boil.
Remove from heat and let the gelatin cool. Wait until it reaches roughly the temperature of your finger. Do not let it cool too far past this point, or the gelatin may set into a solid.
Whisk heavy cream until barely stiff. Whisk until thick, but not yet able to form peaks.
Whisk in the gelatin in a steady stream. Whisk constantly while pouring in the gelatin. Add rest of the ingredients and whisk until stiff peaks form.
Resep en foto: Petré van Jaarsveld