FIVE MINUTE PORK FRIKKADELLE
500 g pork mince
1 small tub plain yogurt (175ml)
1 packet brown onion soup powder
½ – 1 grated apple (leave the skin on)
½ – 1 cup soft white or brown breadcrumbs
Pre heat oven to 180 ºC.
Place all the ingredients in a mixing bowl and mix lightly, using two forks.
Do not stir the mixture with force as if you are stirring a sauce. You want to keep the loose, light mixture.
Shape into meatballs with a dessert spoon or ice cream scoop and place on a lightly greased baking sheet.
Bake in the center of the oven for 30 minutes, or until the frikkadelle are cooked through.
Note – I also made these with normal beef mince.
Recipe tested an photo: Suzette Gysman

STICKY TOFFEE PUDDING WITHOUT DATES
Serves : 6
190g plain cake flour
1 ½ teaspoons baking powder
120 g soft brown sugar
1 pinch salt
120 ml milk
2 eggs
6 tablespoons melted butter or margarine
2 teaspoons vanilla extract

Toffee sauce
120 g butter or margarine
200 g soft brown sugar
250 ml double cream
Preheat the oven to 170 ºC / Gas 3.
In a large bowl sift together the flour, salt and baking powder. Add the sugar and mix well.
In another bowl add the milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top.
Add the milk mixture to the flour and mix together until smooth.
Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top; start checking after 20 minutes.
For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding.

Baked and tested by: Annelore Von Solms Joubert
Tested by: Rachelle Reyneke
Photo: Meisie van der Colff

GEMENGDE MOSTERDPIEKELS (PICCALILLY)
1.5 liter groente sonder die soet rissies
250 ml  komkommers, in stukkies van 2 duim gesny
250 ml groot komkommer skywe
250 ml klein uitjies
250 ml jong groenboontjies in stukkies van 1 duim gesny
250 ml klein groen tamaties
250 ml blomkool
2 soet rooirissies, fyn gesny
2 soet groenrissies fyn gesny
¾ koppie suiker
3 eetlepels mosterd poeier
1 teelepel borrie
2 eetlepels koekmeel
1 teelepel selderysout
3 koppies asyn

Week die bereide groente 24 uur lank in ‘n soutoplossing (1 koppie sout op 3.5 liter water)
Dreineer die pekel af en spoel die groente met vars koue water af.
Meng gelyke dele asyn en water en bedek die groente daarmee in ‘n porselein of erdebak. Laat dit 2 uur lank staan.
Dreineer die water en asynmengsel in ‘n pot en verhit tot dit kook.
Dompel die groente daarin en kook dit 3 minute lank.
Meng al die droë bestanddele en voeg 3 koppies warm asyn daarby.
Roer dit oor stadige hitte tot dit dik is.
Dreineer die groente baie goed en gooi die water asyn mengsel weg.
Giet die warm mostersous oor en kook dit 5 minute lank baie stadig.
Pak die groente in skoon droë warm bottels met die mosterdsous.
Verseël hulle terwyl dit warm is.
Hoef nie in die yskas te wees nie, behalwe as oopgemaak.

Baie lekkerder as die gekoopte, en goedkoper ook. Jammer dis ‘n 1965 kook en geniet, die gewigte is in pinte en ponde. Ek maak gewoonlik net hoeveelhede uit my kop
2 de Foto en aangepas deur Sharon  Gien-Cambier
Foto”s:  Rina Kleinhans en Irene Minnaar – Min of meer dieselfde resep. Myne kry 200 ml appelkooskonfyt by en geen selderysout nie

HABANERO PEPPER SOUS
750ml versapte red peppers
350ml versapte habanero peppers
350 ml asyn
2 pakkies brouers gis
een eetlepel sout

Bring asyn tot kookpunt en haal af, laat biedjie afkoel en meng brouers gis in en rus vir 20 minute. Voeg als in erde of vlekvrye staal pot en prut vir 45 minute, roer dikwels so dit nie vasbrand nie, stoor in glasbottels, hoef nie in yskas gesit te word nie. Peppers kan oor kole gerooster word vir n fantastiese gerookte pepper sous.

FOTO EN RESEP:Eugene Andrew Ferreira

VINNIGE DOPPIES VAN GEMMERKOEKIES

Vir die doppies gebruik gekoopte koekies, maak effens warm in mikrogolf, buig in handpalm of sit binne in vlak cupcake pannetjie om bakkie te maak.

Jy kan ‘n klapper koekie of ‘n oats koekie en soos bogenoem ‘n gemmerkoekie probeer.
Ek sit die koekies in ‘n sirkel op ‘n bord in die mikro vir so 40 sekondes. Jy moet vinnig werk wat dit koel gou af. Party koekies is vinnig sag en warm, ander kort nog ‘n paar sekondes. Dit verskil tussen tipe koekies ook.

Koekie doppies met soetvulsels: botterneut koekie met banofee (snytjie piesang karamelkondensmelk en room bo-op), gemmer koekies met suurlemoen en botterneut koekies met sjokolade haselneut.

Idee geplaas deur Brunhilda Venter

BUURVROU SE PIEKELUIE (PICKLED ONIONS)
Foto en resep:  Isabel Lindes
2de foto: Charleen Nieuwenhuizen
FOOD LOVERS RECIPES
(die goed is verslawend – maak maar genoeg)
3 teaspoons salt
4 cups vinegar
300 ml sugar
1 kg pickling onion, peeled (Oupa se werk)
1 packet pickling spice
Chillie flakes

Toss onions and salt together and leave overnight.
Rinse onions under cool running water.
Place spices, chillies, vinegar and sugar into a large stainless steel saucepan.
Simmer to dissolve sugar.
Add onions and cook for 4 minutes.
Pack onions into sterilised jars.
Add liquid to fill jars and ensure each jar has an equal number of spices and no air pockets.
Cool and seal tightly.
Die resep gee jou so 3 groot bottels – as jy meer wil hê, verdubbel net die resep.

BUURVROU SE INGELEGDE BEET (heerlik)
12 medium beet
Kook beet tot sag en laat afkoel en haal die velle af
STROOP
1½ koppies suiker op 1 koppie asyn vir elke koppie asyn, sit 3 naeltjies in en kook .
Sny beet in skywe en pak in gesteriliseerde bottels.
Gietwarm stroop op beet tot bottel vol is.
Baie lekker ne buurvrou – Ja buurvrou die beet is uit die boeke!!

Resep en foto:  Isabel Lindes

Esbe Mostert
Ek lê gereeld klein beetjies in, maar grotes kan ook gebruik word.
3 koppies water
2 koppies bruin druiwe-asyn
1 koppie suiker
Kook beet sag en sny soos verkies.  Kook die stroop, pak die beet in bottels en giet die stroop oor tot die bottels heel vol is, draai dadelik toe en laat afkoel.
So maklik soos dit en dis heerlik hoor as jy van die beet hou soos “van sy ma af”.

2de foto:  Johan Westenberg – Het vanmiddag weer beet ingelê. Die keer het ek bietjie uie by gesit.
Het die uie so n bietjie saam met die asyn mengsel gekook.

SARITA SE LEKKER PERSKE HOENDER
stukkies hoender
250 blatjang
50 ml heuning
50 ml mayonaise
10 ml kerrie
sout en peper
blikkie perskes
pakkie soppoeier gemeng met halwe blikkie stroop en 300 ml water vir langer sous

Meng alles behalwe perskes en bak vir 45 min bedek.
Maak oop en sit perskestukke tussenin.
Bak oop tot bruin en sag.
Lekker eet
Resep en foto: Sarita Uys

SNICKERS, PEANUT BUTTER, BROWNIE ICE CREAM CAKE
This baby is rich. Perfectly rich. It rocks 4 layers of awesomeness. Brownie, caramel and chocolate sauce, chopped Snickers and peanut butter ice cream.
A snicker lovers dream.
1 box brownie mix, plus ingredients required on box
¼ cup milk
8 oz (228 g) cream cheese, softened
½ cup sugar
1 ½ cups peanut butter
8 oz (228 g) Cool Whip, thawed (or 1 recipe of homemade whipped cream)
1 20 oz (567 g) bottle chocolate sundae syrup 
1 20 oz (567 g) bottle caramel sundae syrup
1 11.5 oz (326 g) bag mini Snicker chocolates, chopped, divided into three groups
Note:
An 8 inch (20 cm) springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
Brownies:
Make brownie dough according to instructions on the box.
Grease two 8-inch (20cm) pans (preferable springform pans) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature mentioned on the box, reducing baking time to about 20 minutes (you can also bake 1 big brownie, which would bake for the normal time  and cut it in half, but cutting a brownie in half isn’t super easy).
When brownies are baked, allow to cool completely.
Ice cream:
Combine the milk, cream cheese, sugar and peanut butter in the bowl of a stand mixer or a hand mixer. Mix until the ingredients are completely combined.
Fold in the Cool Whip.
Assembling:
Line the sides of an 8-inch (20 cm) springform pan with parchment paper. The parchment paper should come up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you like, place a cardboard cake circle on the bottom of the pan.
Note:
Use the same 8-inch (20 cm) pan you used for the brownies. Not all 8-inch pans are exactly the same size.
The brownie must fit the pan exactly.
Place the first brownie layer on the bottom of the pan.
Spread ½ a cup of the caramel sauce and ½ a cup of the chocolate sauce over the brownie.
Top with the first group of chopped snickers.
Top with ½ of the peanut butter ice cream.
Add the second brownie on top of the ice cream.
Cover with ½ a cup of caramel sauce and ½ a cup of the chocolate sauce.
Top with the second group of chopped snickers.
Top with remaining peanut butter ice cream.
Place the cake in the freezer and allow to freeze completely.
When frozen, remove the cake from the springform pan and remove the parchment paper from the sides of the cake.
Top with the last bit of caramel- and chocolate sauce, allowing it to drizzle down the sides.
Note from Barbara:
Seeing that it is a very rich cake, assemble it in a single layer, in a larger pan, this will also help to set quicker.
Recipe tested and photo: Barbara Bullock