HEERLIKE KERRIE HOENDERMAGIE-BREDIE
2 kg hoendermagies
1 groot ui fyn gekap
4 – 5 wortels in ringe gesny
1 koppie gevriesde ertjies
1 hoederaftreksel blokkie
1 goente-aftreksel blokkie
1 teelepel goeie kwaliteit kerrie mengsel
1 teelepel borrie
2 eetlepels souspoeier, om sous mee dik te maak

Kook magies, uie, aftekselblokkies, kerrie en borrie tot die magies goed sag is. (As jy ‘n stoompot gebruik is dit omtrend ‘n uur en ‘n half.) Sonder stoompot ten minste 2/3 ure.
Voeg dan jou groete by. Kook tot wortels sag is.
Maak sous dik met souspoeier.
Bedien saam met kapok aartappel.
As jy dit saam met rys wil bedien, kan jy aartappels in die bredie sit saam met die ander groente.
Heerlike winter trooskos.

Resep en foto: Thelma En Wessel DuPreez

HEALTHY FRUIT SMOOTHIE

2 bananas
1 cup of rolled oats
2/3 cup Greek yoghurt
2/3 milk of choice ( coconut, soy, almond)
2 tbsp chia seeds
2 tbsp nuts of choice
1 tsp cinnamon

Mash banana add oats, youghurt, milk, cinnamon and seeds.
Stir well place in fridge covered.
Top with fruit, nuts and honey before serving.

RECIPE AND PHOTO: Gail Lynn Daniels Joshi‎

FATIMA’S CHOCOLATE CAKE AND BUTTER FROSTING
Ingredients
4 extra large eggs ( room temperature)
1 cup of sugar/ or brown sugar
1&1/2 cups of sifted cake flour
3/4 cup of vegetable oil
1cup of warm water
1/2 a cup of cocoa powder
1 teaspoon of baking soda
3 teaspoons of baking powder
1 tablespoon of vanilla essence

Method
With electric mixer , whisk eggs and sugar until light and creamy , about 3-4 minutes . Add the oil and vanilla essence , mix for few seconds , now put the cocoa powder in the warm water and stir until well combined and cocoa is completely dissolved in the warm water , pour the cocoa water and dry ingredients in the bowl now mix with a spatula or spoon till well combined . Do not overwork batter .

Pour batter in two buttered/ greased round baking pans and bake on 190 deg C in preheated oven for 25 minutes , check with toothpick or knife to see if it’s done baking , it will come out clean when you insert into cake . .

Cool completely in pan , take out and put in fridge to get extra cold for half an hour before icing .

Fatima’s delicious Chocolate buttercream frosting
Ingredients
300 grams of room temperature butter
300 grams of sifted icing sugar
80 grams of high quality cocoa powder
2 tablespoons of vanilla essence.

Method
With electric beater , first beat the soft butter for about 2 minutes , next add half of the dry ingredients that has been sifted and all the vanilla essence and beat for about 2 minutes. Next add the remaining sifted dry ingredients and beat for another 2 minutes.

Place in fridge for about 10 minutes before using on cakes

My tip – always use same amount of butter to icing sugar for the perfect balance in taste and smoothness . Always add vanilla essence to your buttercream frosting . Do not use white margarine as it gives off a synthetic taste .

Delicious!

RECIPE: Cape Malay Cooking with Fatima Sydow
PHOTO: Carmen Wentzel

RYK-MAAR-LEKKER-TERT
Ek het gistermiddag gou die tert aanmekaargeslaan en mense, dis gevaarlik lekker – Not for the faint-hearted
BESTANDDELE
1 pak tennisbeskuitjies
1 blikkie karamel
350ml vars room
180g heulneut-sjokolade (groot slab)
60g donker bak-sjokolade (so derde van groot slab)
50ml suurlemoensap
MAAK NOU SO
Klits 250ml room sommer lekker styf
Meng die karamel en suurlemoensap in ‘n mengbak tot dit glad is en voeg styfgeklopte room daarby in
Smelt die sjokolade en ander 100ml room in mikrogolf tot loperig
Pak laag beskuitjies onder in jou glasbak (Ek het ‘n tertbak gebruik waar 3 x 3 tennisbeskuitjies lekker inpas)
Skep helfte van karamelroom-beslag bo op beskuitjies, gooi so helfte van die sjokolade-ganache oral oor en herhaal die hele proses nog ‘n keer
Plaas in yskas en laat stol (hy stol nogal lekker vinnig) Dit behoort binne 2 ure gereed te wees om te eet smile emoticon
Geniet!!
RESEP EN FOTOS: Sonja Young

KERSIE TAMATIE EN BASILIEKRUID FRITTATAS MET ‘N VERSKIL
Mengsel:
12 eiers
12 eetlepels melk
Vulsel:
1 pakkie sampioene, in kwarte gesny
1 klein pakkie cherrie tamaties, in kwarte gesny
1 groen soetrissie (jou keuse van kleur), fyn gekap
1 medium tot groot ui, fyn gekap

Braai vulsel bestanddele tot uie net deurskynend is.

Koppie fyn gerasperde kaas, wit cheddar
vars gekapte basiliekruid, opsioneel

Muffin panne baie goed gespuit (het 24 gemaak).
Sit eetlepel vulsel in elke muffin “gaatjie”, teelepel kaas, en dan eier en melk mengsel tot bo vol. Strooi basilliekruid bo- oor. Bak teen 190°C tot mooi bruin bo.
Geniet dit!
Resep en foto: Lisa Oosthuizen

ANNATJIE’S CARROT CAKE
Cake:
400 g white sugar
180 ml oil (sunflower / vegetable / canola / rice bran)
3 eggs
5 ml vanilla extract
180 ml buttermilk
220 g finely grated carrots
75 g desiccated coconut
1 can (about 430 g) crushed pineapples, drained
250 gr cake flour
10 g bicarbonate of soda
5 g cinnamon (optional – I leave it out because my husband does not like cinnamon)
10 g salt
120 g chopped walnuts (optional – I leave it out because my husband does not like nuts in things)
Icing:
115 g butter
1 block cream cheese (250g)
5 ml vanilla extract
500 g sifted icing sugar

Cake:
Preheat oven to 175° C.
Grease a Bundt cake tin and set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla and buttermilk.
Stir in the carrots, coconut, vanilla and pinapple.
In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
Gently stir the flour mixture into the carrot mixture. Stir in the chopped nuts if using.
Pour into prepared cake tin.
Bake for approximately 45 – 55 minutes or until toothpick inserted into the cake comes out clean.
Remove from the oven and set aside to cool for 5 minutes.
Turn out onto a wire rack to cool completely.
Icing:
In a medium mixing bowl, combine butter, cream cheese, vanilla and icing sugar. Blend until creamy.
Frost and decorate to your heart’s desire.
I use a little bit of the icing to colour orange and green to pipe little carrots onto the top.

Recipe and photo: Annatjie Heydenrych

FATIMA’S MINCE PIE
1 kg steak mince
1 large onion finely chopped
6 cloves
Salt to taste
1 tablespoon of freshly ground black pepper or fine pepper
½ a cup of sago soaked in a cup of water for 30 minutes
Some oil for frying onions
2 cloves of garlic finely chopped
2 boiled eggs peeled and grated
Two packets of Ready made puff pastry or homemade puff pastry
In a large pot heat oil and fry onions until a golden brown , more brown than golden. Add the rest of the ingredients( not the sago and boiled eggs ) and stir fry for 10 minutes on high heat. Add a cup of hot water and cook mince on medium heat stirring when needed until water is cooked away. Lastly add soaked sago and the water, with 1 cup of hot water and cook on medium to low heat stirring when needed Cook for about 30 minutes.
Take mince mixture and dish into a bowl and allow to cool, remove the cloves , cover and place into fridge to get very cold .
Take your puff pastry and roll out one sheet for the bottom of greased baking tray, add filling, top with the grated boiled eggs. Take another rolled out pastry and cover mince filling completely and close the edges pressing down with a fork. Brush with egg wash and place into fridge for 1 hour.
Next bake in a hot oven at 220°C for 30 -35 minutes or until golden brown.
Tip- When baking pastry pies always bake with only the bottom heat, near the end of baking so 10 minutes you use the top and bottom heat of the oven , this will ensure a crispy bottom, also if your filling has too much moisture it will result in a soggy bottom.
Delicious

SOURCE: Cape Malay Cooking with Fatima Sydow

TRIPLE CHOCOLATE NUTELLA CELEBRATION CAKE
3 cups (660g) brown sugar
200g good quality dark chocolate, coarsely chopped
250g chopped butter
1/3 cup (35g) cocoa powder
1/2 cup (165g) Nutella
1 tablespoon instant coffee powder
1 teaspoon bicarbonate of soda
3 cups (450g) self-raising flour
4 Eggs, lightly whisked
What you want to use to decorate – Easter Eggs / Flake / Chocolate Vermicelli / Whatever
White chocolate buttercream
250g softened butter
3 cups (480g) icing sugar mixture
20 ml milk
100g good quality white chocolate, melted, cooled
Dark chocolate buttercream
250g softened butter
3 cups (480g) icing sugar mixture
20 ml milk
100g dark chocolate, melted, cooled
1/4 cup (85g) Nutella

Step 1
Preheat oven to 180C. Grease and line the base and side of two 20cm round (base measurement) cake pans.
Step 2
Stir the sugar, chocolate, butter, cocoa powder, Nutella, coffee, bicarbonate of soda and 2 cups (500ml) water in a large saucepan over medium heat for 3 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Remove from heat. Pour into a large heatproof bowl. Set aside for 30 mins or until cooled to room temperature.
Step 3
Add the flour and whisk to combine. Stir in the eggs. Divide between prepared pans. Bake for 1 hour or until a skewer inserted in the centres comes out clean. Cool in the pans for 5 mins, then turn onto a wire rack to cool completely.
Step 4
To make the white chocolate buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Gradually add the icing sugar, beating well after each addition. Add milk and beat to combine. Add the white chocolate and beat until smooth.
Step 5
Repeat to make the dark chocolate buttercream, adding Nutella with the dark chocolate.
Step 6
Use a large serrated knife to level the top of each cake, then halve each cake horizontally. Place 1 cake layer on a serving plate. Spread with half the dark chocolate icing. Top with another cake layer.
Step 7
Reserve half the white chocolate buttercream. Combine one-third of the remaining white buttercream with two-thirds of the dark chocolate buttercream. Spread evenly over the cake. Top with another cake layer.
Step 8
Combine the remaining dark chocolate buttercream with the remaining white chocolate buttercream and spread evenly over the cake. Top with the remaining cake layer and reserved white chocolate buttercream. Decorate with chocolate eggs.

SOURCE AND PHOTO: Annatjie Heydenrych
2nd Photo:  Mandy Nel

RONEL SE LEKKER KERRIE AARTAPPELS
Is nie lus vir vleis vandag nie. 😄😄. Toe besluit ek om kerrie aartappels op krummelpap sal net die triek doen.

5 Groot aartappels, geskil en in 1/4 gesny. En so halfpad gekook in soutwater.
2 Uie in ringe gesny
1-2 eetlepels kerriepoeier
1 eetlepel suiker
2 eetlepels asyn.
500ml water
Metode
Braai uie tot sag voeg nou kerriemengsel by uie en braai.
Voeg aartappels by en braai so 5 min.
Gooi nou so 500ml water by en kook tot aartappels sag is.
Nou kan jy aartapppels saam met krummelpap eet of macaroni, spaghetti of stampmielies of mieliegrys.
GENIET. 😄

RESEP EN FOTO: Ronel Muller Thoma

EASY GLAZED CARROTS
Ingredients
3 cups carrots, diced bite size
3 tablespoons butter
3 tablespoons brown sugar
salt

Directions
You can scale this recipe up or down really easy. You don’t even need to
deal with fractions on the ingredients. I love that. Just peel as many
carrots as your family would eat, dice them, and measure how much you’ve
got. Then get one tablespoon each of butter and brown sugar for each cup
of carrots.

Melt the butter on high heat, add the carrots, salt to taste and stir to
coat all the carrots with butter, and then often enough to keep the butter
from scorching. As soon as the carrots start to change color (they’ll get
a little darker) add the sugar and stir until it’s dissolved.

Add enough water to just barely cover the carrots and reduce the heat to a
simmer. Stir occasionally as the water reduces, until there is almost no
syrup left in the pan, and it’s all on the carrots. Pour out into your
serving dish and pour over any remaining syrup.

And that’s it.