CINNAMON PUMPKIN FRITTERS
Boil pumpkin as per normal on stove top till soft. Drain water, mash, I add baking powder and alot of flour to stiffen it up, ensure the oil is hot, and dish spoonfuls into the hot oil till golden brown. As soon as it comes out sprinkle with cinnamon sugar to ensure it sticks.
For the chicken, I like to parboil. Dip in egg mixture and immediately thereafter in a flour mix with your favourite spices, I used paprika, parsley, salt, leaf masala, and rosemary. Refrigerate for about 30 minutes. Again, ensure oil is hot, put in piece by piece until beautiful crispy golden brown and drain on wax paper.

RECIPE AND PHOTO: Lee-Ann Capes Sansom

FRESH PARSLEY POTATOES WITH CHEESE SAUCE
Boil spuds as normal, cut in slices, not cutting all the way through.
Make a mixture of fresh garlic, rosemary and parsley, finely chopped and melt with some butter in the microwave until just melted.
Take a garnishing brush and brush the butter mixture over the potatoes ensuring you get into the slices here and there.
Roast in oven until crispy.
Make a cheese sauce using the same bowl as your potatoes “dressing” so all the flavours can combine.
Take potatoes out and pour sauce over it and back into oven giving it that bubbly char as seen.

RECIPE AND PHOTO: Lee-Ann Capes Sansom

ANNELINE SE ROOIBOK-POTJIE
1 rooibok boud, in blokkies gesny
1 kg varkvleis met vet
1 l melk
½ koppie asyn
3 eetlepels Texan steak spices
1 eetlepel mild curry
1 teelepel gemmer
8 heel naeltjies
1 teelepel crushed garlic
1 teelepel sout
1 koppie water

Sous:
5 teelepels Bisto
1 l water
5 eetlepels Worcestersous
5 eetlepels tamatie sous
5 eetlepels sweet chillie sous
groente
15 klein aartapeltjies
½ pak wortels, geskil en in stukke gesny
6 uie
1 pak sampioene in kwarte gesny

Week die rooibok vleis in die melk vir 1 uur. Haal uit die melk en kook vir 1 uur in water met die asyn. Dreineer en was mooi af, sit eenkant.
Braai die uie met al die ander bestanddele behalwe die sous bestanddele, groente en 1 liter water. Voeg die varkvleis by en braai tot vleis mooi bruin is.Voeg die rooibok en 1 koppie water by en prut stadig vir 2 ure.
Voeg die groente by en prut tot groente sag is. Meng al die sous bestanddele en voeg by en prut vir nog 30 minute.
Bedien met rys of stampmielies.

Foto en resep deur Anneline Le Roux Marx‎

GAIL’S LAMB VEGGIE STEW
Comfort food lussies today for lunch. Lamb Veg Stew with brown rice and Brussels sprouts

12 pieces lamb knuckles and lamb neck washed and trimmed of fat
3 tablespoons olive oil
3 large red onions ( or white onion if you don’t have red)
2 teaspoons minced garlic
2 whole chillies ( optional )
2 x 50 g sachets tomato purée
1 x 410 g tin chopped and peeled tomatoes
1 tablespoon course black pepper
1 teaspoon white pepper
1 ½ teaspoon all spice or 3 whole all spice
3 tablespoons brown sugar to counteract the acidity of tomato
Salt to taste
Quantity of chopped green beans
6 medium potatoes, quartered
5 carrots sliced into rings
1 ½ cups Ina Paarman vegetable stock or Knorr stock pots dissolved in water

In a large saucepan with olive oil brown your lamb pieces both sides until brown about 8 minutes. Add onions, garlic and chilli and cook until onions are tender whilst stirring. Add tin tomatoes and tomato purée, seasoning and sugar and ½ of stock liquid. Cook simmering for 20 minutes on low heat. Add vegetables and if you need, add more veg stock. Continue simmering on low heat for 40 minutes until meat and veg are tender.
Serve with brown rice or basmati rice and Brussels sprouts.

Recipe and photo: Gail Haselsteiner
2nd photo: Ivanda Venter

RENSKE SE MELKTERT
Kors
2 koppie koekmeel
2 teelepel bakpoeier
½ koppie suiker
½ koppie stork margarien
2 eiers
‘n knippie sout

Klits die eiers, suiker en botter saam, klits baie deeglik.
Meng koekmeel en bakpoeier goed en voeg by die eier mengsel, Laat staan so ‘n rukkie om te rus. Druk uit in tertpannetjies baie dun kors is nodig gebruik die duime dit werk die beste. Bak tot bruin vir om en by 20 minute.

Vulsel
4 ½ koppies volroom melk
¾ koppie suiker
4 groot opgehoopte eetlepel maizena
3 eiers
3 desert lepels stork margarien (36 ml)

Klits die eiergele, suiker, botter en maizena saam tot loperig. As die melk kook roer die mengsel vinnig in en stel plaat af na 2 toe, pap moet deurskynend wees, klop intussen die eierwitte styf, as die pap afkom gooi die styfgeklopte eierwitte in en klits met ‘n klitser tot hy geen klonte het nie. Skep in die kors in en strooi pypkaneel oor laat buite afkoel en sit in yskas. Geniet dit.

Resep: Renske Du Preez‎
Foto: Denzel Koenana‎

ANZETTE SE GEBAKTE SAGOPOEDING

1 koppie Sago (250 ml)
2 koppies koue water (500 ml)
1 liter melk
1 stokkie kaneel
1 ml sout
50 ml suiker
75 ml botter
4 eiers (Wit & geel geskei en geklits. Eier witte kan lekker styf geklits word)
5 ml vanilla essence
10 ml appelkoos konfyt
Nutmeg en kaneel

Week die 1 koppie Sago in 2 koppies koue water vir 30 minute. (Dreineer en spoel af na 30 min)Ek gebruik sommer ‘n sif want vergiettes gaatjies is te groot en sago sal in die drein beland.
Verhit die oond tot 160 grade celcius
Verhit melk stadig op die stoof met die stokkie kaneel. Verwyder stokkie wanneer melk kook.
Voeg sago en sout by melk mengsel. Roer stadig en gereeld sodat sago nie brand of klonte maak nie. Die mengsel sal nou geleidelik verdik op die stoof. Roer min of meer vir 20 minute totdat die sago deurskynend is.
Verwyder van hitte en roer die suiker en botter by.
Voeg ook die geklitsde eiers, vanilla en appelkoos konfyt by en meng goed.
Plaas mengsel in ‘n gesmeerde oondvaste bak en sprinkel met bietjie nutmeg en fyn kaneel.
Bak vir 45 minute tot goud bruin.
Bedien met vla of room. Wat ookal jou keuse.
Geniet!

Resep geplaas en aangepas deur Anzette Geel
Foto: Anzette Geel en Nicci Abrahams‎

Anzette Geel Ek het die IMBO sago gebruik, en het toe sommer net die resep agter op die sakkie gebruik maar het resep aangepas. Want by ons is dit tradisie om appelkoos konfyt by gebakte poeding te voeg en eiers moet geskei word en geklits sodat dit ‘n meer sponserige tekstuur aan poeding gee. So die is al wat ek verander het aan die voorgestelde resep. smile emoticon

DALEEN SE TWO MINUTE NOODLE MUFFINS
6 eiers geklits
2 pakkies two min noodles gaar gemaak, en laat staan
gekapte ham bietjie gerasperde kaas en eier bo.oor gegooi en vir 15min in vooraf warm oond gebak by 200gr tot ligbruin en eier gestol

RESEP EN FOTO: Daleen Terblanche

MYRTLE SE PRUTPOT-AFVAL
Ek was die afval nog steeds met water en koeksoda net om heeltemal seker te maak.
Ek pak hom dan in die slow cooker, pootjies, kakebeen en wangbene onder, en dan die ander goedjies bo-op.
Daarby voeg ek ‘n paar peperkorrels en naeltjies, kookwater en bietjie asyn, en laat hom op slow sy ding doen tot ek van die werk afkom.
En dan braai ek my ui en kerrie in bietjie olie in ‘n swart platboompot, haal die afval uit die slow cooker, gewoonlik is die vleis al so sag, maar nog ferm, dat ek die kakebeen en wangbene kan uithaal, sit dit by die kerrie en uie in die pot.
Ek maak bietjie hoenderaftreksel aan en voeg dit by en dan die baba aartappels.
Kook vir nog so +/- ‘n uur. as die sous te dun is kan dit verdik word. En siedaar!

RESEP EN FOTO: Myrtle van Dyk

MEDITERRANEAN CHICKEN & RICE BAKE
What You’ll Need
800g skinless, boneless chicken breast halves or pieces
1 3/4 cups Chicken Stock
1/4 cup chopped fresh parsley
1/4 cup sliced black olives
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 can stewed tomatoes
1 1/4 cups uncooked regular long grain white rice
1/2 teaspoon garlic powder
1 tablespoon paprika
How to Make It
1 Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
2 Bake at 180°C. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
3 Bake for 30 minutes or until the chicken is cooked through and the rice is tender.

PHOTO: Adam Cloete
Recipe posted by Sonja Young

DENZY’S SALAMI AND SPINACH BREAKFAST EGG MUFFINS
salami, to taste
8 large eggs
4 big spinach leaves, cooked in salted water until soft, drained and chopped
1 chopped onion
½ teaspoon salt and pepper
½ teaspoon garlic powder
fresh thyme

Preheat oven to 180°C. Lightly grease muffin tin with cooking spray.
Heat a pan over medium-high heat and stir salami and onions, cooked until nice soft and crispy.
Add spinach and stir for about 5 mins.
Beat eggs in a large bowl, stir in garlic powder and salt and whisk nicely.
Dish all the muffin cups with salami, onion and spinach mix and then fill with egg mix.
Bake in preheated oven for about 15 mins or until egg is solid cooked.
Making 24 mini egg muffins.
Recipe and photo: Denzel Koenana‎