CORNED BEEF PIE
Crust:
140 g (1 koppie ongesif) cake flour
10 ml baking powder
pinch of salt
125 ml milk
100 ml cooking oil
1 egg

Filling:
1 tin (300 g) corned beef, mashed
1 tin (285 g) creamed mushrooms
3 eggs, beaten
200g (2 cups) grated Cheddar cheese
50 ml finely chopped fresh parsley

Preheat oven to 180ºC. Grease a 2L ovenproof dish or spray with Spray & Cook.
Sift together the flour, baking powder and salt. Beat the milk, oil and egg, add the flour mixture and blend well to form a soft pastry mixture. Spread on the bottom of the dish. (Ek gebruik die agterkant van ‘n groot lepel).

Spoon the corned beef evenly over the pastry. Combine the creamed mushrooms, eggs, cheese and pastry and spoon the mixture over the meat.

Bake on the middle shelf of the oven for 45 minutes, or until done. Allow to cool a bit before cutting into portions. Ons eet dit as dit louwarm is.

Bron Louise Groenewald
Foto: Schalita Laurie

KOMKOMMER RELISH
500 g suiker
1,5 kg komkommer/zucchini
1 kg groen appels
1 kg uie
2 eetlepels sout
1 eetlepel borrie
1 eetlepel koekmeel
¾ teelepel Rooipeper
500 ml asyn
6-12 chillies – gedroog(of 4 teelepels chillie vlokkies)

Skil appels en sny in blokkies
Skil uie en sny in skywe
Sny komkommer/zucchini in blokkies
Sit asyn, suiker, sout, rooipeper en chillies in groot pot. Smelt suiker oor lae hitte. Voeg appels,uie en komkommer/zucchini by – bring tot kookpunt en kook 20 minute.
Meng meel en borrie en maak pasta met bietjie water.
Voeg by gekookte mengsel en roer en laat steeds kook vir 10 minute. Roer van tyd tot tyd.
Bottel in steriele bottels. Ek het 4 klein en 5 groot bottels gekry.

Janina se ma se resep. Uit Tasmania Australia.

MASALA OMELETTE SERVED WITH SALSA
Serve this delicious lightly spiced omelette with fresh salsas and sliced chiabatta on the side. A delicious and healthy main meal.

THE BASIC OMELETTE
Serves 1
2 eggs per person
½ an eggshell of water per egg
1 teaspoon (5 ml) Ina Paarman’s Masala Spice
1 teaspoon (5 ml) butter per omelette
Use an 18-20 cm non-stick pan.
Beat the eggs with a fork in a small bowl and add the water and Masala Spice. Foam the butter over high heat in a non-stick omelette pan. Swivel the browned butter to coat the base of the pan.
Add all the egg mixture at once. Allow the egg to start setting. Tilt the pan, use a spatula to pull the mixture away from the sides and allow liquid to run in towards the sides of the pan. Keep on tilting and pulling until the omelette has browned on the underside but is still soft and slightly runny on top.
Fold the omelette double and serve.
RED TOMATO SALSA
Serves 2-3
2 tomatoes, skinned and diced
1 small red pepper, seeded and diced
1 small onion, finely diced
2 tablespoons (30 ml) olive oil
1 – 2 tablespoons (15-30 ml) lemon juice
1 teaspoon (5 ml) Ina Paarman’s Chilli and Garlic Seasoning
1 tablespoon (15 ml) Ina Paarman’s Basil Pesto
In a large bowl, combine the diced tomatoes, red pepper and onion.
Add the olive oil, lemon juice, Chilli and Garlic Seasoning and Basil Pesto. Stir through. Keeps well in the fridge.

YELLOW MANGO SALSA
Serves 2-3
1 large ripe mango, peeled, stoned and diced
1 small yellow pepper, seeded and diced
2 tablespoons (30 ml) lemon juice
1 teaspoon (5 ml) Ina Paarman’s Green Onion Seasoning
1 small onion, peeled and finely diced
½ hot red chilli, seeded and thinly sliced
1 tablespoon (15 ml) Ina Paarman’s Coriander Pesto
In a bowl, combine the mango and yellow pepper with the lemon juice and Green Onion Seasoning.
Add the onion and hot red chilli and mix well.
Stir in the Coriander Pesto.
VARIATION
If mangos are not available, they can be substituted with yellow cling peaches.

Recipe and photo: Ingrid Mouton

HOENDERBALLETJIES MET ‘N MOSTERD DOOPSOUS
3 eetlepels fyn semolina
350 ml hoenderekstrak
230 g gekookte hoender
230 g gekookte ham
1 teelepel gekapte pietersielie
sout en peper na smaak

Vir die bedekking:
1 geklitste eier
2 eetlepels fyn semolina

Vir die doopsous:
120 ml room
1 eetlepel Dijonmosterd

Meng die semolina met die hoenderekstrak. Bring tot kookpunt en prut vir 2 minute terwyl aanmekaar geroer word. Voeg die fyngemaakte hoender, ham en pietersielie by. Geur deeglik met sout en peper en laat afkoel sodat dit kan styf word. Rol in klein balletjies, doop in eier en rol in die semolina. Braai in warm olie tot goudbruin. Dreineer op kombuispapier en bedien met die gemenge room en Dijonmosterd doopsous.

Bron: Adam Cloete

FRANCONI PIZZA
Pizza gemaak met brood deeg. Room kaas op basis gesmeer i.p.v. tamatie base. Sweet chilli sous,gaar hoender.mozarella kaas, peppadews, avo,cheddar.
Ek is nou gaarder as pizza en gaan maar eers swem tot hy afkoel.

Franco Dippenaar

2-INGREDIENT PIZZA DOUGH RECIPE

This fast and easy pizza dough is perfect for when you don’t have time to wait for dough to prove or to play around with yeast.

2 cup self raising flour
1 cup of Greek or natural yoghurt
Extra flour for dusting the board

In a bowl, combine the flour and yoghurt and bring together to form a ball. Turn out onto a floured board to knead and roll. Knead for 5-8 minutes. Roll into a pizza shape and add toppings. bake for 30 min at 180 degrees C

NOTES
This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread.
If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.

JENNIFER

BRAAIBROODJIE IDEES
Gerasperde cheddar gemeng met goeie kwaliteit mayonnaise, fyn gekapte agurkies(sweet and sour).
Uie, tamatie, sout en vars swart peper. Smeer brood met botter.
Smeer nou die kaas en mayonnaise so 3mm dik op die brood en sit res van die bestanddele na smaak op jou brood.
Sprinkel koue water liggies op die brood kant wat eerste braai tot effens klam en braai oor stadige kole.
Herhaal met die ander kant. Die water laat die brood stoom voor dit rooster en sorg so dat die kaas egalig smelt

Knoffel en Kaasbroodjie
Gewone braai broodjie, maar inplaas van die ou tamatie, kaas en uie, smeer jy jou brood met knoffelbotter en gerasperde kaas. Dan braai jy hom maar gewoon weg op die kole. Niks spesiaal nie, maar bly vrek lekker.

Resep: Franco Dippenaar