UIETERT / TARTE AUX OIGNONS
Rol broskorsdeeg uit (jy kan ook ‘n pakkie deeg by die supermark koop) en voer ‘n gesmeerde tertbak daarmee uit.
Braai 500 ml gekapte uie in botter tot dit net begin deurskynend raak.
Geur met sout, peper en ‘n knippie rooipeper.
Gooi die uie op die tertkors uit.
Klop 5 eiers saam en gooi oor die uie.
Bak die tert by 200°C vir 5 minute.
Stel die hitte laer tot by 160°C en bak tot die eiers gestol het en effen ligbruin begin raak.
Bedien die tert saam met braaivleis, of selfs enige geregte.
Foto:  Marie Rheeder Troskie
Nota:  EK HET NOU NET DIE UIE TERT GEMAAK EN IS HEERLIK, EK HET N HALWE BROOD DEEG GEVAT VIR DIE TERT BAK.
DEEG EERS ALLEEN IN OOND OP 160  grade C BIETJIE GAARGEMAAK VIR PLUS MINUS SO 7 MINUTE TOE DIE VULSEL INGESIT.

PEANUT BUTTER CANDY BALLS
2 cups sugar
½ cup milk
1 teaspoon vanilla
1 cup Peanut crunchy butter
Cook the milk, sugar and vanilla, bring to a boil 2 minutes, move off heat, add the Peanut crunchy butter
Mix well, pour in container.
Best chilled over night, it should be like a very thick Carmel texture, workable!

Place coconut flakes, in a large bowl,  scoop a small amount, spoon size, drop it in the coconut, rolling it until all covered, then roll in the palm of you’re hand to form it, place on parchment paper, chill in refrigerator a few hours, these are so good and tasty!
Recipe and photp:  Janet Ladner Anderson

FREEZING SWEET POTATOES

Preparation – Choose medium to large sweet potatoes that have been cured for at least one week. Sort according to size and wash. Cook until almost tender in water, in steam, in a pressure cooker or in the oven. Let stand at room temperature until cool. Peel sweet potatoes, cut in halves, slice or mash.

If desired, to prevent darkening, dip whole sweet potatoes or slices for 5 seconds in a solution of 1/2 cup lemon juice to 1 quart water.

To keep mashed sweet potatoes from darkening, mix 2 tablespoons orange or lemon juice with each quart of mashed sweet potatoes.

Pack into containers, leaving 1/2-inch headspace. Seal and freeze.

Baked – Wash, trim and heat potatoes in oven at 350ºF without peeling until slightly soft. Cool, remove peel and wrap individually in aluminum foil. Place in polyethylene bags and freeze. Complete the baking in an oven at 350ºF immediately before serving, leaving the potatoes wrapped in foil.

NIGELLA’S MEATLOAF
Resep en foto geplaas deur Marisza Olivier
Foto:  Amber-Lee
FOOD LOVERS RECIPES
Syt die reseppie op Nigella vanoggend gesien……toe maak sy dit……. sys eerlikwaar my little amazing chef.
900 g fresh made mince (pre minced tends to be a touch drier)
1 large onion roughly chopped
duck fat or a mix of butter and oil
100 g soft bread crumbs
1 egg
worcester sauce
1 Packet of streaky rindless bacon
3 eggs lightly hard boiled

Gently fry onions in duck fat or a mix of butter and oil, add a pinch of salt to prevent crisping.
Mix egg, worcester sauce & breadcrumbs to mince & mix well before adding the onions. The breadcrumbs bulk up the mixture and soak up the juices.
Place half the mix on tray, make into an oval shape, place hard boiled eggs along centre then place other half on top. Wrap the loaf with the bacon rashers and bake for 40 mins.

Serve with baked potatoes with a blue cheese dressing. Add a dash or worcester sauce, a blob of brown sauce, a splash of cider vinegar and buttermilk to the cheese. Mash together. Add milk to make the dressing the right consistency.

NUTS AND BOLTS
Made another batch of nuts and bolts – lovely savory snack. My daughter is so happy and wants for school tomorrow.
345 g Nutri Grain Cereal
375 g salted peanuts
1 packet French Onion/Brown Onion powdered soup
1 packet cup-a-soup Creamy Chicken powdered soup
2 teaspoons curry powder
1 teaspoon mustard powder
½ cup oilMix Nutri Grain and peanuts together. Heat oil but only to warm, NOT hot. Add in soup powders, curry powder and mustard and mix until well. Pour over the Nutri-Grain and peanuts and mix well.
Only better the next day and when cold.

Recipe and photo: Louis Bronwen Bekker

CREAMED CORN

This side dish will knock the socks of of your dinner guests. Seriously it is incredible. Words cannot describe how good it is. I always double the recipe because it’s the first dish to run out.  The recipe is from Diane Phillips’ Do-Ahead Thanksgiving Dinner class, also from Great News Cooking School.

500 g kernel corn (defrosted)
1½ cups whipping cream
2 teaspoons salt
1 teaspoon sugar
3 tablespoons flour mixed with 3 tablespoons softened butter
½ cup grated Parmesan cheese

Butter or spray a baking dish. Sprinkle dish with 2 – 3 tablespoons Parmesan cheese, tilting the pan to distribute the cheese. Bring the cream to a boil. Reduce the heat and add corn. Simmer for 5 minutes. Stir in salt and sugar.

Make a paste with the butter and flour, and stir into the corn and cook until the mixture boils and thickens. Turn corn into the baking dish and sprinkle with remaining cheese.

Refrigerate up to four days. Bake at 170ºC for 30 minutes until bubbling and golden brown.

MALIE EN URTE SE SMELTIES
(STEL OOND OP 180 ºC)
Melting moments (resep bietjie verander sodat dit nie so maklik krummel nie)
(Maak dit net so bite size en dan in bottels v peusel – heerlik verby)
525 g sagte Rama (Ongesoute botter kamertemperatuur werk beter)
2 eiers
500 ml versiersuiker
2 teelepels vanilla geursel
6 koppies koekmeel
350 ml maizena (cornflour)
3 teelepel bakpoeier
Klits met elektriese menger Rama en versiersuiker tot lig en romerig op hoë spoed, voeg die vanilla en eiers een vir een by en klits nog so 2 min.
Sif die droë bestanddele hier by en meng met ‘n houtlepel of spatula deur tot net gemeng.
Skep in spuit sak en druk jou vormpies uit met verskillende punte.
Bak so 10 min. Laat eers effens afkoel voor uit panne lig.
Enjoy..
(Het die helfte van die beslag klapper bygevoeg en kakao..) Heerlik..

Resep en foto:  Malie en Urte Louw

CHUTNEY COLA RIBS

1 kg lean pork / lamb ribs
Marinade:
125 ml tomato sauce
125 ml chutney
300 ml Coke Cola
1 packet brown onion soup powder

Mix marinade ingredients.
Place ribs in large oval roaster, pour marinade over.
Bake at 160°C for 2 hours.

HEAVENLY STEAK

1 kg tenderised steak
meat spices
flour
1 onion, sliced into rings
1 packet mushrooms, sliced
250 ml cream
1 tbsp Worcestershire sauce
1 tbsp chutney
1 tbsp tomato sauce
1 packet white onion soup powder
1 cup cheese, grated

Sprinkle steak with spices and roll in flour. Place in Utility Dish.
Place onion rings and mushrooms on top of meat.
Mix cream, Worcestershire sauce, chutney, tomato sauce and soup powder.
Pour over.
Sprinkle with cheese.
Bake for 60-90 minutes at 140ºC.

Photo: Lynn de Jager

ROMANESCO BROCCOLI WITH PASTA

Like other forms of broccoli and cabbage, the noble romanesco pairs perfectly with pasta. I like to use the smaller florets for that purpose and use a diminutive pasta shape like ditalini—little tubes, or mezze rigatoni. My simple method for pasta with broccoli romanesco can be adapted to include other ingredients, but in its most basic format, garlic, olive oil and bit of peperoncino is really all you need.

Blanch the florets in plenty of boiling, salted water until they just turn tender, and shock them in an ice bath to stop the cooking. Sauté sliced garlic and a bit of crushed red pepper flakes in olive oil. You can add a little tomato paste to the pan for an extra layer of flavor. Add the broccoli romanesco florets and sauté briefly, make sure the florets are well coated with olive oil, then toss everything with the al dente pasta and a splash of the pasta cooking water. Grate over plenty of Pecorino Romano off the heat. It isn’t often that something so weird looking becomes something so delicious.

Note:
Pecorino is the name of a family of hard Italian cheeses made from ewe’s milk
Peperoncini (or pepperoncini), are a variety of the species Capsicum annuum. While called peperoncini in American English, peppers of this particular kind, in Italy, are called friggitello (plural friggitelli) or more generally peperone (plural peperoni) like other sweet varieties of peppers, while the term peperoncini (singular peperoncino) is used for hotter varieties of chili peppers.

Photo and recipe by Sabrina Merli