ANDRé SE PATATPOEDING
(n outydse resep)
4 of 5 Meduim grootte patats
2 Koppies koekmeel
1 Koppie suiker
3 Eetlepels botter
3 Eiers
1 Teelepel bakpoeier
3 Eetlepels fynkaneel
2 Eetlepels gemengde speserye
1 Koppie kookolie
-kook patats met knippie sout tot sag
-gooi alle bestanddele in n bak en meng
-gooi in none stick bak en sit in n oond op 180grade en bak
-bak tot ferm ,haal uit oond en laat afkoel ,sny in blokkies
-smaak baie lekker n dag daarna bedien met koffie
-AS DIT OP IS MAAK WEER

BRON: André Williams

TRACY’S BUFFALO WINGS

First deep fry the chicken nibbles until crispy,
then take the hot sauce you want to use,  add a dash of white vinegar and toss your fried chicken in the hot sauce,
Melt a bit of butter and pour a bit of butter over, the more butter you add the milder the sauce becomes

RECIPE AND PHOTO: Tracy Milstein‎

TRACY’S FRIED CHICKEN
I made my son some fried chicken, not sure on measurements but use
corn flour, about half a cup depending on how many nibbles you have
a packet of creamy chicken soup
and I used quite a lot of salt as I still feel it could have done with more…
Mix together

Dip the nibbles into beaten eggs and then into the flour mixture, set it aside for 20 minutes till it becomes sticky and then deep fried in hot oil

RECIPE AND PHOTO: Tracy Milstein‎

BOONTJIESOP MET ‘N VERSKIL
Resep was gekry aanlyn. Mariette Crafford het hom geplaas
6 x 1.5cm skywe gerookte varkvleis of kassler chops in 2 cm blokke gesny
1 bossie baba-uie, gekap
6 knoffelhuisies, fyngedruk
Sonneblom olie
250 g baba wortels og 6 middelslag geelwortels in brokke opgesny
1 x 400g blik gekapte tamaties, of 3 groot vars tamaties gekap
3 verskillende soorte geblikte boontjies (of 250ml elk botter bone en nierbone oornag geweek en gekook tot gaar maar ferm)
1 blik boontjies in tamatiesous
375ml vrugtige wotwyn soos chenin blanc
50ml vars orego
Gemaalde sout en peper
Verbruin vleis oor matige hitte, sny af van die been en sny in 2cm blokke
Soteer ui vir n paar minute
Voeg res vd bestanddele by en laat prut tot die sop lekker dik is en geure goed gemeng het.
Ek het myne gemaak in die slowcooker.

GEPLAAS  EN FOTO DEUR: Leonore Bosman
BRON:  Mariette Crafford

DENZY’S ROSEMARY BALSAMIC MARINATED STEAK KEBABS
2 tablespoons balsamic vinegar
2 tablespoons soya sauce
4 tablespoons chutney
4 tablespoons tomato sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
1 tablespoon crusted garlic
½ cup red wine
1 big steak, cut into chunks
cherry tomatoes
barbeque spice
salt and pepper

EGGLESS PEPPERMINT CRISP CHOCOLATE CAKE
A moist chocolate cake that’s egg free too!
INGREDIENTS
• 60ml (¼ cup) cocoa powder
• 180ml (¾ cup) boiling water
• 180g butter
• 430ml (1¾ cups) sugar
• 180g apple sauce
• 125ml (½ cup) plain yoghurt
• 8ml (½ T) bicarbonate of soda
• 5ml (1t) vanilla essence
• 560ml (2¼ cups) cake flour
• 5ml (1t) baking powder
• pinch salt
FOR THE ICING
• 500ml (2 cups) icing sugar
• 125ml (½ cup) cocoa powder
• 80ml (1/3 cup) milk
• 2 x 49g Peppermint Crisp chocolates,
crushed

METHOD
1. Preheat oven to 180°C. Line a 28cm round cake pan with baking paper. Mix the cocoa and water together. Cool to room temperature. Cream the butter and sugar until light. Add the cocoa mixture and mix until well combined.
2. Mix the apple sauce, yoghurt, bicarb and vanilla together. Sift the flour, baking powder and salt together. Mix the yoghurt mixture and flour mixture, alternating, through the creamed butter mixture. Pour into the prepared pan and bake for about 45 minutes until cooked. Cool in the pan.
3. For the icing, combine all the ingredients until a firm but spreadable icing forms. Gently spread over the cake and sprinkle with Peppermint Crisp.
NOTE from Melissa: I replaced the icing with ganache

Tip
Apple sauce is a good binding agent. Replace 1 egg with 60ml apple sauce in recipes using 1-3 eggs (not advised for recipes using 4 eggs or more). This works best in moist baked goods like cakes and brownies.
Photo: Melissa Ann Vermeulen

BLACK MAGIC CAKE
Frosted chocolate cake infused with a touch of coffee to intensify the chocolate flavor.

Ingredients
2 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk or sour milk *
2 eggs
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
3/4 cup HERSHEY’S Cocoa
1-3/4 cups all-purpose flour
Directions
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.
3. Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
PHOTO: Sa-eeda Daniels

ANDY’S DRY LAMB CURRY WITH GINGER AND RICE
Soften an onion in a tablespoon of oil.
Add enough lamb knuckles and other stew meat and brown lightly.
Add 1 T curry powder, 2 cut garlic cloves, about 3cm of peeled fresh ginger, a cut chilli and salt & pepper.
Cook for 1 min.
Add a tablespoon of vinegar and 1 to 2 T tomato puree or paste.
Bring to boil.
Turn heat down and simmer for 60 to 120 min.
Add very little water only if mixture threatens to burn.
The curry produces it’s own sauce. Serve with rice etc.

SOURCE AND PHOTO: Andy Galloway

HOW TO PRECOOK FROZEN CHICKEN USING A SLOW COOKER
When a recipe calls for cooked chicken, it extends the prep and cooking time quite a lot if you don’t have cooked chicken on hand. You can buy it at the supermarket, but it can be expensive to buy prepared foods.
A simple solution is to put your crock pot to work, without having to even thaw out chicken in advance. Once you’ve cooked a good amount, you can freeze it in recipe sized portions (about a pound each) either diced or shredded or whole for versatility.
This is how to precook chicken so you’ll always be prepared for a stress free dinner.
What you need:
1.2kg (about seven breasts) frozen boneless skinless chicken breasts
2 cups chicken broth
salt and pepper
Directions:
1. Place frozen chicken evenly layered into the crock pot that is NOT turned on. Placing frozen chicken in a hot crock pot can crack the pot.
2. Pour chicken broth over the chicken. Add salt and pepper.
3. Plug in crock pot, set on low setting. Do not place on high setting, as the chicken will not thaw properly and may leave under-cooked parts throughout.
4. Cook on low heat for 8 – 9 hours. Chicken is done when no longer pink inside.
5. Remove chicken from crock pot and place into freezer bags (portioned to your recipe preferences). Refrigerate any chicken that will be used within 3 days, freeze the rest.
6. When you’re ready to use the refrigerated cooked chicken, heat according to the recipe instructions. When you’re ready to use the frozen cooked chicken, defrost in refrigerator or microwave and use according to the recipe instructions.

GESONDHEIDSBESKUIT MET SONNEBLOMSAAD
5×250 ml koekmeel
4×250 ml volkoringmeel
50 ml bakpoeier
5 ml sout
500 g botter
500 ml sonneblomsaad
2 eiers, geklits
250 ml karamelsuiker
250 ml witsuiker
500 ml karringmelk
10 ml koeksoda
Meng meel, bakpoeier en sout en vryf botter in.
Klits eiers, 2 soorte suikers en karringmelk tot suiker opgelos is.
Blus koeksoda in klein bietjie melk en voeg by eiermengsel.
Voeg eiermengsel, koeksodamengsel en sade by meelmengsel.
Verdeel mengsel in 2 gesmeerde oondpanne.
Bak 45 minute by 180°C.
Wat ek anders gedoen het:
Nie 500 ml sade ingesit; nie genoeg gehad.
Hulle vra volkoringmeel; ek het nutty wheat gebruik.
Deeg is slapperig styf so ek het die hele beslag in my 1 pannemanpan gesit.

FOTO: Wilma Batt