HONEYED CHICKEN TAGLINE

Uie,
2 garlic cloves,
1eetl Moroccan spice,
2 eetl heuning,
2 eetl suurlemoen sap,
150ml chicken stock,
50g rosyntjies,
Coliander leaves bo-op. Verbruin hoender en hou eenkant.
Meng die res van die bestandele saam gooi in pan en skrap al die lekkerte onder in pan los.
Plaas hoender terug en bedek.
Bak in oond teen 180°C tot gaar.

RECIPE: CAPE & HERB SPICE
FOTO: Elizabeth Haupt

CHOCOLATE CREAM PIE
makes 1 9-inch pie

For the Crust:
1 1/2 cups (about 10) chocolate Tennis Biscuits
115g butter, plus more for greasing the plate
1/4 cup dark brown sugar
1 tablespoon Dark cocoa (optional)

1. Preheat the oven to 180 degrees 180. Grease the bottom and sides of a 9-inch pie plate.
2. Crush the biscuits into crumbs (I used a food processor to do this).
3. In a saucepan, melt the butter. Dissolve the brown sugar into the melted butter.
4. In a large bowl, combine the brown sugar/butter mixture with the cocoa and biscuits. Once the crumbs are moistened, press them evenly into the greased pie plate. The crumbs should come up the sides of the plate.
5. Put the crust in the refrigerator to chill for about 15 minutes, then bake for 10-15 minutes until the crust has set. Let the crust cool while you make the filling.

For the Filling:
1 1⁄2 cups fresh cream
2 cups full cream milk
2⁄3 cup plus 2 tablespoons sugar
1⁄4 cup cornstarch
9 egg yolks
115g butter, cut into pieces
250g bittersweet chocolate, finely chopped
60g unsweetened chocolate, finely chopped
2 1⁄2 teaspoons vanilla extract

1. In a saucepan, heat the milk and cream until it starts to simmer. Remove the pan from the heat.
2. In a large bowl, whisk together the sugar, cornstarch, and egg yolks. In a slow stream, begin to drizzle in the hot milk mixture to the egg yolk mixture, whisking constantly. Be careful not to add too much of the milk mixture at once, or you will end up with scrambled eggs.
3. Once all of the milk has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly. After about 3-4 minutes, the mixture will begin to bubble and thicken. You’ll know it’s ready when you can coat the back of a spoon.
4. Remove the pan from the heat and whisk in the pieced of butter and chopped chocolate a little bit at a time. Mix together until thoroughly incorporated.
5.Strain the mixture through a fine mesh sieve into another bowl. While the mixture is still hot, cover it with plastic wrap. This will ensure that no skin will form while it’s cooling. Let it set in the refrigerator for at least 4 hours.

For the Topping:
2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 chocolate bar for chocolate shavings

1. Whip the heavy cream, sugar, and vanilla together until stiff peaks form.
2. To make the chocolate shavings, use a run a vegetable peeler along the side of a chocolate bar. If the chocolate is crumbly and not coming off in peels, put it in the microwave for 5-10 seconds until it is soft enough to peel.

To Assemble the pie:

1. After the filling has cooled, pour into the pie crust and spread evenly. Spread the whipped cream on top of the chocolate layer, forming a dome in the middle. Top with chocolate shavings.

Note: I had better luck slicing this pie after it had chilled in the refrigerator overnight. I would suggest that you make the crust and filling the day before you serve it so it has time to set up and doesn’t turn into a big gloopy mess when you cut it.

SOURCE: Adapted from Saveur

SUBSTITUTION FOR EGGS

PORK ROAST IN SAUERKRAUT OVER WIDE NOODLES AND BUTTER CRACKERS
1 small pork roast
1 container of premade sauerkraut usually get the bag kind instead of jar kraut.

Cooking direction :
in a crockpot layer kraut then put roast on top then finish with rest of kraut. I add salt and pepper about a tablespoon of each. ( sprinkle evenly).
Then a 1/4 cup of light brown sugar and 1 stick of butter divided and set atop spacing evenly. Let cook 5 hours until done and you can shred with fork.

Noodles – any basic wide noodle will work just boil and strain then add butter (2 tablespoons) and ground pepper to taste.

Butter crackers: I use saltine type usually 1 bag- crush up then in heated pan add 4 tablespoons of butter – melt butter then add crackers. Toss until lightly golden brown and set aside. Serving layer noodles then porkNkraut then top off with butter crackers. This is a comfort dish we eat most of the time with mashed/whipped potatoes. Enjoy!

Recipe and photo:  Shawn Brochacho Leckey

GAARMAAK VAN SOUTVLEIS
2 lourierblare / bay leaves
5 heel naeltjies
5 heel peperkorrels
1 ui, in ringe gesny
3 wortels, in ringe gesny
1 takkie pietersielie
15 ml bruinsuiker
10 ml mosterd, klaar aangemaak of 5 ml poeiermostert
genoeg water om die vleis toe te maak in die pot

Sny die ui en die wortel in ‘n pot.
Pak die lourierblare, pietersielie, naeltjies, peperkorrels, suiker en mostert op die uie en wortels.
Sit die vleis in die pot en maak dit toe met water.

Vir elke 500 g wat die vleis weeg, kook jy dit vir 30 minute op die stoof. (my vleis het 1,5 kg geweeg en ek het dit stadig vir 90 minute gekook) Haal die vleis uit die water en laat afkoel buite die yskas.
Draai die vleis toe in gladwrap en bêre dit in ‘n plastiekhouer in jou yskas – dit kan werklik baie lank hou in jou yskas.
Geniet hierdie stukkie tradisionele vleis op brood of in ‘n slaai.
Mosterd en sweet chilliesous komplimenteer die soutvleis.
BRON:  Marinda Kook

DIEPGEBRAAIDE OREO KOEKIES
Meng saam :
1 koppie Snowflake Plaatkoekie mix
1 ekstra groot eier
3/4 koppie melk
1 eetlepel olie 

1 pakkie Oreo koekies

Doop die koekies in die beslag en deep fry in warm olie.
Laat afkoel en bestrooi met versiersuiker poeier

Geniet!

RESEP EN FOTO: Monique Grobbelaar

CORN AND PEACH SALAD

1 x tin of peach (not drained)
1 x tin of corn (drained)
1 x tablespoon mayo
1 x tablespoon sweetchili sauce
1 x tip of a teaspoon Italian Herbs

Mix together, serve and enjoy

SOURCE: Cefas Van den Berg

APRICOT SORBET

Makes about 1 litre
1 kg very ripe apricots (that’s just over 2 lbs)
250 ml/1 cup water
200 ml/170 grams caster sugar (that’s 1 cup minus 3 level Tbsp)
0.5 tsp vanilla extract
Split the apricots in half, remove the stones, and cut each half into thirds.
Place the apricot pieces and water in a medium saucepan, cover. Cook over medium heat for about 10-15 minutes, stirring occasionally, until apricots are softened and begin to fall apart.
Remove from the heat, stir in the sugar and let the mixture cool to room temperature.
Once cool, pureé the mixture in a food processor or blender until smooth. Season with vanilla. Cover and chill thoroughly in the refrigerator, preferably overnight.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
SOURCE: Nami-Nami
Slightly adapted from David Lebovitz’s excellent book The Perfect Scoop

GROOT MAAT CHOCOLATE CHIP KOEKIES
10 Koppies koekmeel (1.1kg)
500g margarien
250g choc-chips
5 ml koeksoda opgelos in
50ml water
5 ml bakpoeier
5 ml sout
1 kg suiker
4 eiers
10 ml vanielje

Smelt die margarien, klop die eiers en suiker voeg die margarien by dan die koeksoda mengsel.
Meng al die ander bestandele by.
Maak balletjies, sit op gesmeerde bakplaat.
Druk effens plat met vurk.
Versier met rooi kersies of smarties.
Bak vir 10 minute by 190ºC.

BRON: Michelle Nel

BUTTER-FRIED BRUSSEL SPROUTS WITH BACON AND DATES

500 g fresh brussel sprouts
1 tbsp butter
1 tbsp olive oil
100 g bacon, diced
1 small yellow onion, finely chopped
1 garlic clove, finely chopped
5 dates, finely chopped
1 tbsp balsamic vinegar
125 ml chicken stock (or vegetable, or just water)
salt

Clean the sprouts. Cut off the woody end and cut them in half. Heat the butter and oil in a very large skillet and once hot, fry the sprouts, cut side down. Let them caramelize. Add some salt.

Turn them over and let them fry for a few more minutes. Push to one end of the pan and add the bacon. Fry until fairly crisp, then add onion, garlic and dates. Fry for a minute or so, then add the balsamic vinegar. After a few more minutes, add the chicken stock and let that reduce so you are left with a thick, sticky glaze.

Season, and serve.
SOURCE: Anne’s Food