RONEL SE HOENDER-NOEDELPOT
Het uie en knoffel in pot gebraai en toe spek bygesit.
Daarna het ek die hoenderstukke bygevoeg en lekker gebraai en toe het ek bietjie “chicken masala” oorgestrooi terwyl dit braai.
Ek het toe ‘n ketel kookwater bygevoeg en hoender so ½ uur lank gekook.
Het die aartappels bygesit en nog so 20 min kans gegee.
Ek het 2 pakkies Oxtail soppoeier, 1 eetlepel elk van die volgende by die soppoeier gevoeg: soet en suur soyasous, sushi zu vinegar, oyster flavour sauce en mosterdolie.
Ek ½ koppie sweet chillie sous, 2 eetlepels blatjang en so ½ teelepel chilliesous bygesit en growwe swartpeper. Alles saam geroer.
Het dit by vleis gevoeg en so bietjie laat prut.
Het die groente bygesit en noedels wat alreeds so halfpad sag was bygevoeg. En dit laat prut totdat noedels heeltemal gaar was. Het ‘n houer room bygesit en nog so 5 min laat prut. Baie lekker uitgekom

Resep en foto: Ronel Muller Thoma

JENNY-DI’S LEMON MERINGUE
Took 2 tins of condensed milk and 6 eggs.
For a normal size Lemon meringue:
Base:
200g biscuits crumbs mixed with 75g melted butter
Press into pie dish, and i bake mine for about 8-10 minutes, while I mix my filling..
Filling:
1 tin condensed milk, 3 egg yolks and 125ml lemon juice.
Mix all together in a bowl.
pour milk mixture on the biscuit base and bake for a bout 10 minutes, while you
Whisk the 3 egg whites till stiff, add 75ml castor sugar and whisk till shiny.
Spoon meringue mixture onto the pie and put back in the oven till meringue is golden brown.
ENJOY

SOURCE AND PHOTO: Jenni-Di Martin-Brown

SPAGHETTI MEATBALL BAKE
Meatballs
500 g/1 kg mince
1 egg
1 packet of onion soup powder (Don’t add extra salt) or you can play around with different spices instead of the soup.
1 pack of spaghetti
Sauce:
1 onion, chopped
garlic ( as much as you want)
1 tin crushed tomatoes
250 ml cream
250 ml stock (any you prefer)
spices (your choice)
salt and pepper
grated cheese
Cook the Spaghetti.
Mix all the ingredients for the meatballs together and roll small balls. Fry in pan until golden brown. Use a pan or pot with high sides. Remove the meatballs from the pan. Throw some of the fat out of the pan, but leave a little.
Fry the onions and garlic together until soft and then add the tomatoes, stock and cream. Then add your choice of spices.
Mix the spaghetti into the sauce.
Throw the spaghetti into a oven dish and rearange the meatballs on top. Sprinkle the cheese over and put in the oven.
Bake at 180ºC for 15-20 minutes
I made some Garlic bread with it.
I saw the idea on Pinterest but this is my own recipe. So you can play around and adjust the recipe as much as you want.

Recipe and photo: Nadia Thölix

RENE’S MUTTON BREYANI
500 g mutton
1 onion
2 bay leaves
2 star aniseed
2 teaspoons whole aniseed
4 cloves
2 teaspoons tumeric
2 to 3 cinnamon sticks
Coriander leaves
2 tablespoons (more or less) breyani masala
2 teaspoons crushed chilli (depends on you)
2 teaspoons roasted masala (I use packo)
2 teaspoons fine cumin
2 teaspoons crushed garlic and ginger
Salt and pepper
Half pck Brown lentils
2 to 2 and half cups basmati rice

In a tablespoon of oil roast bay leaves, aniseed, cinnamon sticks, and cloves. Then add onion and garlic and ginger. Rince your mutton and add as you start smelling your spices. Season with salt and pepper and give a good stir. Then add breyani masala, chilli and half cup water. Let it cook a while until the meat softens continually adding water so it doesn’t burn. Turn down heat and simmer. In 2 separate pots cook lentils and basmati rice with the tumeric. Basmati takes about 10 to 15 minutes to cook then you can turn down the heat and put a lid on. It will steam and fluff up. When lentils are nice and soft then ad to mutton and simmer. I never strain my basmati rice. Once it’s fluffy and soft then I ad a nice big blob of butter and stir it in before mixing it with the meat. After mixing rice, mutton and lentils all together I lastly ad some course salt and pepper over the top as well as chopped coriander leaves.. that’s it. Some like it hot so a nice side mix of tomatoes and onions + 1 chilli all finely chopped and mixed with vinegar will do (sambal)
Delicious!! (ps. My method is my own so ask me if there’s any questions)

RECIPE AND PHOTO: Rene Johnson

INA SE FUDGE BLOKKIES
2 pakkies Tennisbeskuitjies, fyn gemaak plus ekstra indien nodig
200 g (250 ml) sagte botter
1 blik Caramel Treat
5 ml fyn kitskoffiepoeier
10 ml vanilla geursel
500 g versiersuiker, gesif

Klop botter en kondensmelk saam. Los koffiepoeier in vanilla op en roer by.
Sif versiersuiker bietjies-bietjies oor en roer elke keer in.
Roer beskuitjiekrummels by.
Skep in ‘n gesmeerde, gevoerde pannetjie,
bedek met kleefplastiek en plaas in koelkas tot styf.
Keer uit en sny in blokkies.

Nota:  Let op dat ons pakkies Tennisbeskuitjies nou kleiner is, so mens moet maar ekstra paar bysit as die mengsel te klam bly.

Resep geplaas deur: Ronel Hunter

NITA’S COCONUT CAKE
Hi almal. Ek het hierdie heerlike koek gemaak vir springday. Dit is ideal vir iemand wat nie te veel van n soettand het nie.Dis my eie konkoksie.
Coconut cake
Preheat oven to 175 ºC. Grease and line (wax paper) a 25 cm springform cake tin.
2 cups white sugar
1 cup softened butter
5 eggs (room temperature)
1 tablespoon vanilla extract
1 cup canned coconut milk
Juice from one lemon
2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup flaked coconut
Sift together flour, baking powder and salt.
In a separate bowl cream the butter and sugar until light and fluffy using an electric beater.
Add eggs one at a time beating well after adding each one
Mix in lemon juice and vanilla extract.
Add flour mixture alternately with coconut milk, mixing well with each addition.
Fold in coconut.
Pour batter into prepared pan.
Bake 175 ºC for approximately 45 to 55 min or until a knife inserted into the cake comes out clean / Let cool for 10 minutes and release cake ring of springform and remove paper. Transfer cake to a cooling rack and let it cool completely before frosting.
I cut the cake and ice in the middle and the entire cake use a double batch of cooked icing .

Decorate with toasted coconut and long strips of lemon peel.
Recipe and photo: Nita Spies‎

PITA MET KAAS EN SPEK
Foto:  Gideon Louw
FOOD LOVERS RECIPES

Ek het die pita met kaas en spek gemaak vir middagete.
4 pitas
¾ koppie roomkaas
1 blokkie fetakaas
1 koppie gerasperde Mozzarella kaas
paar repies spek
1 – 2 gekookte eiers

Neem die pitas en smeer dit met die roomkaas.
Meng die fetakaas met  Mozzarella kaas en sprinkel dit oor die pitas.
Plaas dan bo-oor die kaas ‘n paar repies spek en bak alles in die oond vir ± 15 min (ek het sommer ‘n bakplaat gebruik en met foelie bedek en dit net oorgeplaas in ‘n bord).
Plaas een of twee gekoote eiers wat middeldeur gesny is bo op die spek vir elke pizza en sprinkel ‘n bietjie peper oor die eiers en garneer met ‘n groenigheid.
Bedien warm.

PERI-PERI PRAWNS WITH RICE
1 kg prawns
Sauce:
5 cloves garlic, finely chopped
125 ml butter
250 ml of your favourite peri-peri sauce (we used Creamy Peri-Peri from Food Lover’s Market)
250 ml cream
60 ml chopped coriander

Thread the prawns onto kebab sticks – it makes the cooking and serving much easier.
SAUCE:
Sauté the garlic slowly in the butter for half a minute. Add the remaining ingredients and simmer until the sauce thickens. Set aside.
Braai the prawns over medium coals or fry in a griddle pan until just cooked. Then drizzle generously with the sauce and serve with steamed rice, lemon wedges and fresh Portuguese rolls.
Psst! Add fried mushrooms and stir some peas through the rice before serving if you’d like to feed more people.

PHOTO: Petro van Genderen

LEKKER HOENDER-STROGANOFF
8 hoenderborsies, sonder vel en been
sout en vars gemaalde peper, na smaak
30 g botter
15 ml olyfolie
100 g preie, in dun ringe gesny
2 knoffelhuisies, grof gekap
250 g sampioene, gehalveer
50 ml witwyn OF groente aftreksel
250 ml suurroom of bulgaarse yogurt
40 ml heelkorrel mosterd
30 ml fyngekapte pietersielie

Sny hoenderborsies in repe en geur met sout en peper. Verhit botter en olyfolie in ‘n medium grootte kastrol en braai die hoenderrepe bietjie oor hoë hitte. Skep uit en hou eenkant. Braai die preie, knoffel en sampioene in dieselfde kastrol (gebruik die vet en pansappe van die hoender) en braai tot geurig. Geur met sout en peper. Giet die witwyn, suurroom en heelkorrel mosterd by en bring tot kookpunt. Verlaag die hitte en prut tot die sous effens verdik. Skep die hoender terug in die pan by die mengsel, roer die pietersielie by en sit voor saam met kappokaartappels en groenslaai. Genoeg vir 6 mense.

Ek laat partykeer iets uit of verander meestal bestanddele na eenvoudigeres bv knoffel na sommer knoffelsout en preie na uie ens. Maar ek behou die basies en dit BLY ‘n WENNER. Geniet!!

Resep geplaas deur Anja Genis Visser
Foto: Anja Genis Visser

PETRO SE SAMOOSAS MET KERRIEMAALVLEIS
Samoosas gemaak die velle gekoop.

MAALVLEISKERRIE
Verhit 60 ml sonneblomolie in ‘n kastrol.
Voeg  die volgende by:
2 gekapte uie
2kaneelstokke
4 naeltjies
4 kardemomsade
‘n takkie kerrieblare
Braai dit ‘n minute tot dit geurig raak.
Voeg die volgende by en braai tot bruin:
1 kg ekstra maer beesmaalvleis
Voeg by:
fyngedrukte knoffelhuisies na smaak
10 ml gerasperde vars gemmer
2-3 ontpitte en gekapte rissies
1 blik gekapte tamaties
10 ml fyn koljander en komyn  
Sit die deksel op en laat dit vir 15 minute prut.
Voeg by:
2 aartappels , geskil en in blokkies gesny
Sit die deksel terug en laat dit vir 15 minute kook.
Voeg by en kook deur:
250 ml bevore ertjies
50 ml gekapte vars koljander
Geur dit na smaak en sit voor.
Nota:
Resep se 1 kg ek het net 500 g gebruik en ertjies weg gelaat

Resep en foto: Petro van Genderen