ANTOINETTE SE KAASSTROOITJIES
Ek koop klaar gemaakte deeg puff pastry.
Roll dit dun uit sprinkel ñ bietjie BBQ spice, neutmeskaat, knoffel poeier en gerasperde sterk kaas op.
Vou dit in drie en rol vou in drie en rol herhaal so 3 keer.
Dan rol jy dit weet dun uit en sprinkel soos bo genoem.
Vou weer in drie en rol weet so 3 keer.
Jou deeg moet so 2.5mm dik wees sny in repe plaas op bakplaat met ñ klein spasie tussen en sprinkel met kaas en bak op 200’c tot goudbruin.
Geniet

RESEP: Antoinette Smit Hatch

ONTBYT FRITTATA SONDER AARTAPPEL
2 Russian op gesny
Dik stuk ham in blokkies
4 Eiers met water geklits
Gerasperde chedder kaas (jou smaak as jy iets anders wil gebruik)
Gesnyde Kersie tamaties
Pietersielie vir garnering
Sout en peper na smaak
Poeier biltong

Braai russians en ham in varkvet (olie of botter)
Sit oond op grill max
Klits eier en water saam (melk volgens my maak eier waterig) en giet oor die vleis en los op stoof vir so 3 min op lae vlam om onder te stol
Druk in oond om bo te stol
As bo reg is sit tamaties kaas en biltong poeier oor en bak weer tot kaas gesmelt is
Garneer met pietersielie

Ek gebruik geen sout in myne nie want volgens my is daar genoeg sout in wors, ham en biltong

RESEP EN FOTOS: Hendrik Markgraaff

PERLEMOENPAKKIES
4 groot perlemoene
1 pakkie mushrooms
2 medium uie
2 knoffelhuisies, fyngedruk
speserye na smaak (bietjie fyn neut, growwe lemon pepper)
knippie sout
250ml room
Gerasperde kaas en feta vir bo op

Kook skoongemaakte perlemoen in drukkoker met bietjie water vir n halfuur.
Braai uie, mushrooms en knoffel tot goudbruin.
Gooi die speserye en room by en laat prut vir 5 minute.
Maak n bakkie met foelie.
Sny perlemoen in skywe en meng met uie-mengsel.
Skep in foelie bakkies en gooi gerasperde kaas en blokkies feta oor – maak foelie toe
Bak in vooraf verhitte oond 180 grade vir 30 min
Dien op met rys en groen slaai

RESEP EN FOTO: Anthea Syfert

SNOWFLAKE’S CUPCAKES
125 g margarine
200 ml castor sugar (170 g)
5 ml vanilla essence
2 eggs
500 ml self-raising flour (280 g)
2 ml salt
200 ml milk
Cream margarine and sugar until smooth and creamy. Add essence and eggs, beating well after each addition. Fold in sifted flour and salt alternately with milk.
Spoon into paper cases until three quarters full. Bake in preheated oven at 200°C for 12 to 15 minutes.

Petré van Jaarsveldt: Hulle sê dat die beslag 24 maak, maar ek kry net 12 uit. Ek gebruik dalk ‘n bietjie groter pan. Ek bak dit teen 180°C vir 15 minute.

Photo and recipe posted by  Petré van Jaarsveldt
Second photo:  Sabrina Merli
Buttercream icing recipe: 90 gr softened butter 180 gr icing sugar 1 tsp vanilla essence, mix until comes together add a little milk if too thick add coloring if you wish a drop. Cut fondant icing in circles. First add thin layer of buttercream on cupcake then place circle of fondant and decorate with fondant flower.

SONJA SE SKAAPSTERTJIES
Skaapstertjies:
10 skaapstertjies
4 middelslag uie, grof gesny
Robertsons se Garlic and Rosemary speserye
Swart peper en ekstra sout indien verkies
6 groterige geskilde aartappels ook in stukke gesny
Ek het die uie in bietjie olie gebraai in my stoompot, uitgeskep en eenkant gesit en toe die skaapstertjies in dieseldfe pot gebraai tot goudbruin.
Voeg daarna die speserye en uie by, gooi so koppie kookwater oor, sit die deksel op en stowe vir so 40 – 50 min
Laat stoom uit, roer effens deurmekaar en sit die aartappels in.
Laat dit vir ‘n verdere 10- 15 min stoom.
Roer nou lekker deurmekaar sodat van die aartappels breek (dit maak die sousie sommer lekker dik)
Proe aan die sousie of daar sout of peper kort en voeg by soos benodig.
Dien op met rys of stampkoring en groenboontjies

RESEP EN FOTO: Sonja Young

THERMO FAN OVEN
Thermo fan baking is done with the oven trays in position on top of the wire shelves. Unused trays must be kept in position to facilitate proper airflow.
• For small items the entire area of each tray may be utilised. Larger items should be placed towards the front of each tray.
• All ovens extract a certain amount of moisture from the food being cooked. The much greater capacity of the Thermofan oven allows more food to be cooked and thus more moisture may be released. This is normal and not detrimental to the food or the oven.
• For professional results and perfect browning, open the oven door when half the baking time has lapsed. Then turn the baking tins around so that the sides previously facing the back of the oven now face the front.
Caution: Thermofan baking relies on good contact between the bottom of the cake tin and the oven tray.
Do not use spring form baking tins with araised bottom. The lack of contact will cause the bottom of the cake to be underdone. These tins may be used on a wire shelf where no insulating airspace is created.
Thermofan cooking differs from conventional cooking in that it uses the principle of forced convection within the oven.
The advantages are:
1. Both trays can be used at the same time.
2. Different dishes can be cooked simultaneously without flavour or aroma transfer.Hence fish, meat and cakes can be baked at the same time.
3. The oven door may be opened any time for inspection purposes without risking a flop.
4. By circulating hot air around the food, spit-roast chickens may be done without using a rotisserie. Cooking is done at slightly lower temperatures (10°C TO 20°C lower), saving electricity.

Amanda Conradie: Ek sê ook dat jy die twee oond bakplate in posisie MOET hou vir die regulasie van die lug in die oond.

BEESSTERT IN DIE POTJIE
1 of 2 Beesstert mooi skoongemaak in stukkies
1 pakkie wit uie soppoeier
1 pakkie beesstert soppoeier en kookwater.
Pak rou beesstert in swaar oondskottel of ysterpot met deksel.
Gooi soppoeier droog oor.
Gooi sout en peper.
Bedek met kookwater tot alle vleis net bedek is, maak toe en stowe in oond vir so 3 uur, of tot vleis sag is.
Sit wortels en aartappels in, indien verkies so uur voor die 3 uur om is voeg 2 e tamatiesous en 2 e worcestersous by.
Roer 1 kop rooiwyn in en 1 kop room.
Ek sit ook graag bietjie tiemie in.
Stoom tot verder sag, maar hou dop dat dit nie brand nie.
Bedien. Heerlik.

RESEP: Elize Matthysen Theron

FRIKKADELLE IN UIE EN SPEK

2 uie uie
500g maalvleis
1 eier
1 teelepel tiemie
1 teelepel origanum
Sout en peper na smaak
2 eetlepels heuning
1 eetlepel worcester sous
Meng al die bestandele,
Vul uie,
Bedek met spek.
Bak in die oond vir 40 min teen 200 grade.
Haal uit en gooi braaisous oor en bak verder vir 5 min.

RESEP EN FOTO: Cecil Dunhin

MINCE BREYANI
I made this mince breyani last week, good grief, it is delicious!!
Easy and quick and extremely delicious breyani
Ingredients:
Serves 4 – 6
2 cups basmati rice
500 g lean steak mince
15 ml oil
2 large onions, finely chopped 1 large tomato, finely chopped 5ml crushed ginger
10 ml crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
10 ml leaf masala
5 ml turmeric
5 ml ground jeera/cumin
5 ml ground koljander/coriander 2 teaspoons salt
2 cups frozen mix vegetables
2 large potatoes, quartered (optional)
50 g butter
1/4 cup water
Method:
Cook the basmati rise in enough water to cover until nearly tender. Rinse and drain in a colander. Wash and drain minced meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes, adding water to prevent it from sticking and burning. Add mince to sauce, stirring to prevent lumps forming. Cook covered for 10 minutes, then add tomato and potatoes if using and cook until almost tender, about 15 minutes. Add the frozen veg and cook a further 10 minutes. Layer a third of the rice in a casserole dish top with a third of the mince. Add a second and third layer of rice and mince ending with a layer of rice. (So in effect you will have 3 layers). Dot with butter and water. Cover and microwave for 10 – 15 minutes to finish cooking the breyani. Garnish with chopped dhanya leaves.
I omitted the mixed vegetables. And added a teaspoon of chilli powder and a teaspoon of akhni masala…
Also, before I layered, I put some butter in the bottom of the pot, and inbetween on the rice layers. It added a rich creaminess.
Enjoy!

RECIPE: Cape Malay Cooking & Other Delights – Salwaa Smith
PHOTO: Sa-eede Daniels

CHICKEN MANGO CURRY
(in your electric frying pan)
Serves 6 (with leftovers)
1.2 kg chicken, skinned and cut into chunks
1 ripe fresh mango, peeled and cut into chunks.
1 can of full-fat coconut milk (low fat is for weenies)
1 serrano or Thai green chili – add more if you like super-spicy.
1 Tablespoon of sambal chili paste. Sriracha is a fine substitute. Omit if you come from the Delicate Stomach tribe.
2 large yellow onions
1 Tablespoon of fresh ginger
2 to 3 garlic cloves, according to taste
Vegetable oil – olive oil works fine.
1 tablespoon mustard seeds
1 teaspoon cumin
1 teaspoon of turmeric
1 teaspoon curry powder
1 cinnamon stick
4 or 5 cardamom pods, broken open. ½ teaspoon of cardamom powder works fine as a substitute.
Curry leaves (if you can find them)

Chicken
If you have the time, marinade the chicken overnight in yogurt, combined with a tablespoon of curry powder. No one will die if you do not have the time to do this, so don’t sweat it.

Curry paste
Finely chop – using a knife or a food processor, I’m not judging – and then combine the whole Serrano chili, ginger, onion, and garlic. Set aside.

The Main Event
In a large, deep pan or skillet, heat the oil until shimmering. Throw in the mustard seeds, cinnamon stick, cardamom pods, and curry leaves, and cook for roughly a minute, until the mustard seeds begin to pop. If the oil is too hot, the mustard seeds will ricochet into your face, which is exceedingly startling.
Add the curry paste. Add the turmeric, curry powder, and cumin. Add the cardamom powder if you weren’t able to find the pods. Cook until the vegetables are aromatic and soft.
Add the chicken, and stir until it’s reasonably browned – roughly 3 to 4 minutes.
Add the can of coconut milk and stir to combine. Taste, and adjust the spices if needed. Add more chili paste if needed. Add salt and pepper as you see fit. Cook for 15 minutes covered at low heat.
After 15 minutes elapse, add the chopped mango. Cook for 5 more minutes at low heat.
Taste again, and adjust as needed. Uncover, turn the heat up to high, and reduce for about 5 to 10 minutes until thick and slightly caramelized looking. Keep stirring it to avoid burning.
Eat it.
I like to serve this with a raita made with plain Greek yogurt, diced cucumber, olive oil, and lemon. Good with basmati rice as well.
This makes beautiful left-overs, so I suggest making more then you can eat in one go, and keeping it aside for the next day. It also freezes very well.

Photo:  Tracy Vohra