ELZETNA SE PERSKE-HOENDER
1,5 kg hoender dytjies/boudjies
3 medium uie in groot ringe gesny
kookolie om in te bak
1 groot blik perskes (skywe)
34 g bisto/maizena of verdikkingsmiddel na keuse
sout en Peper
Bak eers hoender in olie tot goudbruin.
Sprinkel sout en peper onder in oondbak (ek gebruik by altwee die growwe variant).
Plaas hoenderstukke in oondbak (myne het ‘n deksel) en sprinkel weer sout en peper oor.
Braai uie vinnig in dieselfde olie as die hoender en sit versprei bo op hoender.
Skep  die perskes met sous en al bo-oor.
Bak vir 1 uur (of tot gaar) by 180ºC.
Dik sous aan met verdikkingsmiddel.
Dien op met rys/koring/stampmielies of wat jy ookal lekker vind 😉

Resep en foto: Elzetna De Bruin

GEBAKTE SJOKOLADE POEDING:
250 ml koekmeel
15 ml bakpoeier
2 ml sout
5 ml Vanilla geursel
60 ml botter
190 ml suiker
1 eier
18 ml kakao
190 ml melk
DIE STROOP:
250 ml water
250 ml suiker
25 ml kakao

Smelt en kook saam.

Klits botter en suiker tot romerig.
Klits die eier goed en voeg dit by.
Sif al die droee bestanddele saam, voeg dit om die beurt met die melk by die eier en botter mengsel.
Voeg die vanilla by.
Neem ‘n gesmeerde bak en skep die deug in.
Giet die stroop versigtig op n lepel sodat dit oor die rou deeg loop.
Bak in voorverhitte oond teen n 180 ºC vir 35 minute.
Bedien met vla.
Resep: Denzil Aaron Roberts
Foto: Adam Cloete

HERTZOG COOKIES
500 ml cake flour
5 ml baking powder
2 ml salt
40 ml castor sugar
125 g butter
3 large eggs , separated
45 ml water
200 g apricot jam
300 ml sugar
500 ml desiccated coconut
Sift the flour , baking powder and salt together .
Add the castor sugar and rub in the butter .
Beat the egg yolks and water together . Add to the dry ingredients .
Mix together to form a soft dough .
Roll the dough out on.a floured surface and press out circles big enough to line a patty pan trays .
Place the dough circles into the patty pan tray.
Spoon a teaspoon of apricot jam into the middle of each circle of dough .
Beat the egg white until they form soft peaks .
Continue beating while adding the sugar gradually .
Fold in the coconut and spoon the mixture over the apricot jam .
Bake in a preheated oven for 20 – 25 minute or until the pastry is crisp and coconut topping is golden .
PHOTO: Petro van Genderen

CHOCOLATE MAGIC CUSTARD CAKE
Recipe and photo: Gail S Marshall
FOOD LOVERS RECIPES
One cake batter turns into a 3-layered cake OR single layer pancake. It will be your ultimate chocolate cake for special occasions.
4 eggs, at room temperature
1 teaspoon Vanilla extract
1 ¼ cup sugar
110 g butter (½ cup), melted and cooled
½ cup all purpose flour
1/3 cup and 2 tablespoons unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting

Preheat oven to 320ºF (160ºC).
Grease a 8 x 8 inch baking pan and line it with parchment paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla extract and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
Pour the milk gradually and continue whisking.
Add in the egg whites, one third at a time and gently stir with a whisk. Don’t overmix, just stir until combined.
Pour this runny batter into the baking pan and bake for 60 minutes.
The centre of the cake will still be jiggly when removed from oven.
Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
Keep it in refrigerator until you finish it all.
Notes – I used a 24 x 17 x 6 cm rectangular pan for this cake. If you have a similar pan, use it. This cake doesn’t rise, so keeping this in mind, you can choose another type of pan. A square pan works fine too.

SPOON BREAD

Mix 5cups cake flour
1 tsp salt
2 tsp sugar
1 pkt instant yeast

Mix 1 & half cups boiled water
1 & half cups cold water
1 tsp white vinegar

Mix dry & wet ingr using a big spoon
Add 1 tablespoon of cooking oil
Pour mixture into 2 small well greased loaf tins
Allow to rise
Sprinkle grated cheese on top
Bake 180 deg for 25 -30 minutes

RECIPE: Unknow
PHOTO: Vanessa Van Rooi

NO BAKE CHOCOLATE OATS COOKIES
½ koppie botter
2 koppie suiker
½ koppie melk
4 tablespoons cocoa
½ koppie peanut butter
3½ koppie oats
2 tablespoons vanilla essence

Bring 1ste 4 tot kookpunt, kook vir 1 min,
Voeg ander 3 bestanddele by en skep lepels vol op wax papier tot afgekoel.

RESEP: Onbekend
FOTO: Lelane van der Walt

LIZELLE SE MAKLIKE HOENDERPASTEI
4-6 hoenderborsies, ontbeen
1 ui gesny
knippie sout
gesnyde sampioene
swartpeper
3 eetlepels blatjang
1/2 pakkie hoenderroomsoppoeier
1/2 pakkie bruinuiesoppoeier
300 ml kookwater
1 rol blaardeeg
1 eier

Kook hoender saam gesnyde ui op in water saam ‘n knippie sout tot gaar. Braai sampioene en swartpeper tot net net gaar (jy kan bietjie chilli bysit as jy hou van skop). Pluis afgekoelde hoender en voeg blatjang en sampioene by (jy kan gaar ertjies of gemengde groente bysit). Meng die soppoeiers met 300 ml kookwater, sorg dat daar geen klonte in is nie, en meng saam hoender. Sit blaardeeg oor en smeer met geklitste eier. Prik die deeg met vurk op ‘n paar plekke. Bak vir 40-45 minute teen 180°C. Bedien saam groenslaai of ‘n lekker beetslaai.
Resep en foto: Lizellé Coetzee

CREAM HORNS
1 x 400 g packet puff pastry
1 large egg, beaten, to glaze
icing sugar, for dusting

CHANTILLY CREAM
200 ml very cold fresh cream
15 ml castor sugar

Roll out the pastry and trim to a rectangle measuring 60 x 10 cm.
With a sharp knife, cut the pastry into ribbons approximately 1 cm wide.
Brush one side of each pastry strip with a little egg.
Thoroughly grease 24 cream – horn tins (metal cones made for this purpose). Roll or wind each pastry strip around a cream – horn tin starting at the tip and ensuring that the
pastry overlaps, with no gaps as it is rolled onto the tin.

Roll to just over halfway up the metal cone.
Press the end of the pastry down and repeat until all the cones have been rolled.
Refrigerate for about 30 minutes.
Preheat the oven to 220 ºC.
Place the rolled horns on a greased baking tray with the fold in the underside.
Bake until golden brown, about 7 – 9 minutes.
Remove from oven and leave to cool slightly.
With great care, twist each metal cone until it comes cleanly out of the pastry horn, leaving the pastry intact.
Once the horns are completely cool dust with icing sugar.

To make a plain Chantilly cream filling, ensure that the cream is cold.
Whisk the cream in a large bowl (if you like, place this in a larger bowl containing ice, so that the cream remains cold).
Gradually add the sugar, whisking continuously until it is thick and fluffy.
Refrigerate until needed.
Using an icing bag, carefully fill the horns with cream.

Note: Ek sit so klein bietjie strawberry jam onder in.
PHOTO: Petro van Genderen

NUTTY RUSKS

1 kg self raising flour
10 ml salt
10 ml baking powder
250ml crumpled weetbix
250 rolled oats
250 ml sunflower seeds, pref. roasted
250 ml pecan nuts, chopped
125 ml coconut
500 ml breakfast fibre
500 ml brown sugar
2 extra large eggs
500 g butter, melted
500 ml buttermilk, or sub with half/half milk & cream soured with lemon juice
1 green apple, grated (MAGIC INGREDIENT, do not omit this, use red if you don’t have a green one)

Heat oven to 180 degrees C and line two oven pans with baking paper.

Sift dry ingredients and add brown sugar.

Whisk eggs and add butter and buttermilk.

Divide between pans and level (about 3-4cm high). Bake 30-45 minutes until brown and a skewer comes out clean in the middle.

Cool slightly and cut into fingers. Dry in very cool oven of about 100 degrees with door slightly ajar, for about 6 hours. Test by breaking thickest piece in two and if dry in the middle, it is done. Let cool in switched off oven. Keep in airtight container.

SOURCE: Kiti De Jager

SKOONMA SE LEKKER BEETSLAAI
My oorlede skoonma se slaai resep:
Rasper gaar bete.
Suig ‘n koppie beetwater deur ‘n filter (koffie of olie), gooi half koppie asyn, suiker na smaak (so 45 ml) by.
Meng beetwater met maizena, hang af hoeveel beet jy maak, ongeveer 1 hoog vol teelepel maizena.
Klits een eier en meng met water waarin maizena gemeng is
Kook beetwater/asyn, en gooi eier/maizena mengsel by. Kook tot dik.
Gooi gekapte rou uie in as jy dit van stoof afgehaal het.
Roer by beet.
Dit hou tot ‘n week in die yskas. Maar nie as ek naby is nie.
BRON: Kiti De Jager