RONEL SE GEBAKTE RYSGEREG
2 koppies rou rys
sout en peper
250 g gemengde gevriesde groente of enige rou groente
1  groot ui, grof gekap
kool, opgesny
2 groente aftreksel blokkies
genoeg kookwater
Braai al die groente met bietjie sout en peper saam in ‘n warm pan met bietjie olie . Voeg die rou rys by en braai totdat die rys deurskynend is. Plaas al die bestanddele in ‘n oondbak met ‘n deksel. Meng die groente blokkies en die kookwater (genoeg water om al die bestanddele in die bak te bedek).  Wanneer die blokkies opgelos is, giet die water oor die rysgereg in die bak en bedek die bak. Plaas in ‘n voorverhitte oond en bak teen 180ºC totdat die water geabsorbeer is en die rys gaar is. Hierby kan jy enige iets byvoeg. Heerlik, geniet.
Resep: Ronel Muller Thoma

DANKIE BEESVLEISPOT
1 kg beesvleis
5 wortels
1 ui
1 handvol groenbone
15 ml of handvol vars tiemie
6 repe spek
1 selot met blare
4 eetlepels olywe
500 ml Pinotage Rose
1 teelepel knoffel
4 eetlepels varkvet
hoender en beesaftreksel
halwe groen rissie
tamatie puree
10 Pasata tamaties
sout en peper opsioneel
Bedien met stampmielies

Braai vleis in vet skep uit bêre eenkant. Hou ui heel en sny spek stukkies en braai saam met groen rissie heel ui en selot. Skep uit en sit vleis terug en sit uie spek, tamaties puree, aftreksels, wortels, tiemie, knoffel, olywe en wyn saam.
Kook tot vleis sag is.
Laaste 10 min sit bone en room by.
Of kook tot dik
Ek het geen sout ingesit nie genoeg in spek en aftreksel

RESEP EN FOTO: Hendrik Markgraaff

MUSHROOM GRAVY

Ingredients
1/4 cup butter 1 punnet sliced mushrooms
salt to taste
1/4 cup cake flour, or as needed
1 beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)

Directions
Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

SOURCE: Chef John – AllRecipes

BEEF BOLOGNESE WITH BUCATINI PASTA

What it took for 4:

* 1 pound organic ground beef
* 1 Tbs. smoked paprika
* 1 pinch crushed red pepper
* 1 medium yellow onion, finely diced
* 2 carrots, finely diced
* 2 celery stalks, finely diced
* 3 cloves garlic, minced
* 1 (1 lb 12 oz) can crushed tomatoes
* 1/2 cup chicken stock
* 1/4 red wine
* 2 Tbs. honey
* 2 Tbs. fresh herbs (oregano, thyme)
* 1 tsp worcestershire sauce
*1/2 cup halved cherry tomatoes
* 1 pound bucatini pasta
* coarse salt and freshly ground pepper
* fresh parmesan for garnish

Heat a large skillet over medium heat. Add the ground beef and cook until browned all over, breaking up with a wooden spoon. Add a good pinch of salt and pepper, along with the smoked paprika and crushed red pepper. Sniff. Yes.

Add the onions, carrots and celery. Saute until the veggies have softened, 5 minutes. Add the garlic and saute 1 more minute. Maybe toss in another pinch of salt. Yeah. Do that.

Add the crushed tomatoes, stock, wine, honey, herbs, and worcestershire sauce. Cover and simmer for 30 minutes. After the simmering, taste it and add more salt and pepper if needed.

In the meantime, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente. Drain and add to the sauce. Toss to combine.

Serve bolognese garnished with the cherry tomatoes, more fresh herbs and lots of parmesan cheese.

Taste that. Hurts so good.

SOURCE: BevCooks

MARBLE CAKE
Ingredients
225g butter, softened( I used 3/4 oil not butter)
225g caster sugar
4 egg
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
Heat oven to 180C/gas 160C/gas 4. Grease a cake tin . simply put all the ingredients (except the cocoa powder) into your mixer and mix for 2minutes
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls.
Put either vanilla half or chocolate half in first.
Take a toothpick (or whatever you prefer) and a table spoon , now add a table spoon of the mixture into the mixture in the cake tin and swirl and do this till all the mixture is together and swirled well.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

RECIPE AND PHOTOS: Tina Barresi

GLAZED DOUGHNUT HOLES
Recipe posted and photo:  Gloria Nicholas
FOOD LOVERS RECIPES
For the glaze mix together:
1 ½ cups icing sugar
3 to 4 tablespoons milk
2 teaspoons vanilla essence
For Doughnuts:
Beat together and set aside:
1 cup milk (I used buttermilk )
1 large egg
Mix in a bowl:
2 cups cake flour
2 tablespoon sugar
4 ½ teaspoons baking powder
½ teaspoon salt
Then add milk and egg mix and ¼ cup melted butter/margarine.
Use a small ice cream scoop or 2 teaspoons to make rounds.
Fry in hot oil 2 mins or lightly brown.
When cool dip in glaze and ENJOY

VULSELS VIR RANDKOEKE – FLANS
FOOD LOVERS RECIPES

Colleen Daniels My late mom used to use gelatin and the chopped fruit would set inside the gelatin and then decorate with fresh cream and grated chocolate

Heila Van Niekerk: My ma se resepte wat sy as vulsels gebruik het.
Pynappel vulsel:  Kook 1 gerasperde pynappel, as begin kook voeg 1 koppie suiker by. Skei 2 eiers, gebruik geel om vla aantemaak soos dik pap. Laat deurkook tot vla gaar is. Klits witte styf vou in pynappel mengsel in,  as afgekoel skep in flans. Versier met styfgeklopte room. As blikkies pynappel gebruik word verminder suiker anders is dit baie soet.
Martie Du Pisanie: Ek het heerlike vulsel waar kondensmelk inkom…maar die resep so lank laas gemaak ek onthou nie die best nie en ek is nie nou op die plaas nie.

Heila Van Niekerk:
Dadelvulsel:
½ koppie gesnyde dadels
½ koppie suiker
½ koppie melk
2 eetlepels botter
2 eetlepels kakao
Kook stadig tot dadels sag is. Skep in flans, versier met styfgeklopte room.

JOHAN SE KOOLTERT
Halwe kool (opgesny)
1 groot ui,
1 teelepel bruinsuiker,
1 eetlepel kerriepoeier
10ml nutmeg
2 eetl botter
1 koppie kaas (cheddar of gouda, jou eie keuse)
1 koppie broodkrummels
3 geklitste eiers
Braai kooo, ui, bruinsuiker, kerriepoeier en nutmeg saam saam in botter.
Sit deksel op en laat stoom.
As dit lekker sag is meng met die broodkrummels.
Gooi in oondvaste bak.
Gooi geklitste eiers oor mengsel met koppie kaas en bak vir 30 min teen 180 grade C

BRON EN FOTO: Johann Van Vuuren

CRISPY HAKE TRAY BAKE
1 medium butternut squash, chopped into medium chunks
2 red onion, cut into wedges
1 tablespoon olive oil
500 g passata
250 g cherry tomatoes, halved
½ pack fresh thyme, leaves picked
100 g black olives
4 hake fillets (approx 600 g)
50 g plain flour
1 egg, lightly beaten
75 g fresh breadcrumbs
3 tablespoon fresh pesto

Preheat the oven to 200°C, 180°C fan. Place the butternut squash and red onion in a baking dish and drizzle with the oil. Transfer to the oven to roast for 30 minutes.
Pour over the passata and scatter with the tomatoes, ½ the thyme and olives.
Season the fish and dust in the flour. Dip into the beaten egg then roll through the breadcrumbs mixed with the remaining thyme. Add the fish to the passata tray, drizzle over the pesto and roast in the oven for 15-20 minutes until crisp and cooked through.

NOTE:
Salmon would also be a good fillet to bake in this delicious tray bake.

Photo 1: Benhet Nieuwenhuis (Ek het die resep halveer)
Photo 2: Elna Erasmus

JO-ANN SE SPONSKOEK
3 eiers
250 ml strooisuiker
200 ml melk
200 g botter/ margarien
5 ml geursel
15 ml bakpoeier
375 ml koekmeel

1. Klits eiergele en suiker tot lig en romerig.
2. Verhit melk, botter en geursel in ‘n kastrol en hou eenkant.
3.Vou eiermengsel by meel in. Giet melkmengsel geleidelik by en meng goed.
4. Klop eierwitte styf en vou saam met bakpoeier by mengsel in.
5. Skep in gesmeerde panne en bak tot gaar 25-30 minute by 190°C.
Versier met u gunsteling versiersel.
As nagereg: Dien op saam met vla en vrugte. Ook ideal vr koekstruif.

RESEP EN FOTO: Jo-Ann Koordom