OUMA SE BOERBESKUIT
16 koppies koekmeel
2 eetlepels sout
2 ½ koppies suiker
2 eiers
30 g droë gis
500 g bak margarien (ek gebruik stork bake)
500 ml lou warm water. (Mag dalk bietjie meer nodig hê, die deeg moet lekker sag en bietjie sticky wees. Toets maar soos jy dit meng).

Gooi al die bestandele saam in ‘n groot mengbak. Meng tot deeg en knie deeglik.
Maak bak toe met clingfilm en bêre in ‘n warm kamer en maak toe met kombers.
Los om te rys tot vier keer die grootte, omtrent 5 ure. (Ek pak warm water sakke om die bak).
Wanneer tevrede met die grootte van deeg, her-knie vir nog 5 of 10 minute.
Die brood blikke word nou gesmeer met botter.
Druk dan jou bolletjies deeg uit en pak in die broodblikke, (omtrent 9 lank en 3 dwars).
Laat die bolletjies weer rys in die broodblikke for nog 45 minute ook onder ‘n kombers in ‘n warm plek.
Hulle hoort die brood panne tot bo vol te rys.
Voorverhit die oond op 180°C.
Plaas die blikke in oond en bak vir omtrent 30 – 40 minute en mooi donker bruin doppies.
Toets die beskuit om in die middel ‘n dun plat mes in te druk en kyk dat hy skoon uitkom.
Haal blikke uit die oond en dop om op draad rakke.
Breek die beskuit versigtig op in stukkies en plaas op ‘n groot rak in ‘n lou oond om oornag uit te droog.
Ek hoop julle geniet die beskuit – dis my gunstelling.

RESEP EN FOTO: Alyssa Buxmann‎

ONE POT CHICKEN AND RICE
Serves 4

Delicious, easy and quite impressive. Taken from a Waitrose Recipe card from a few years back. We loved this.

1 TBS olive oil
800g of Chicken thighs (8 good sized thighs)
1 large onion, peeled and chopped
2 fat cloves garlic, peeled and minced
1 red pepper, seeded and chopped
1 medium tomatoes, chopped
1/2 tsp smoked paprika
250g Bomba Paella Rice (19 TBS)
75ml dry white wine (2 1/2 fluid ounces)
400ml of chicken stock (generous 14 fluid ounces)
chopped fresh flat leaf parsley to garnish

Pre-heat the oven to 180*C/350*F. Heat the oil in a large oven proof deep skillet or saute pan. Add the chicken and brown for 10 to 12 minutes until golden on all sides. Remove and set aside. Pour off all but 1 TBS of the fat. Add the onion, garlic, and red pepper to the pan. Cook for 5 minutes, stirring until soft and golden. Stir in the tomatoes, paprika, and rice. Coat in the oil. Add the wine and stock. Season to taste with some salt and pepper. Bring to the boil, then reduce heat and simmer, stirring, until the rice is no longer soupy, but not dry. Sit the chicken thighs on top of the rice, cover and transfer the pan to the oven for 20 to 25 minutes, until the chicken juices run clear and the rice is tender. Fork through the rice and sprinkle with the chopped parsley. Serve.

Photo and recipe posted by  Lisinda Blaauw

KERRIE-WORTEL-BOONTJIE-PRUIMSLAAI
Resep kan aangepas word volgens smaak.
500 g wortels in wieletjies gesny
500 g gekerfde boontjies
500 g pruim in stukke gesny (met skil en al)
2 groot gesnipperde uie
700 g suiker
1 teelepel sout
2 teelepels kerrie
3 teelepels borrie
½ teelepel rooipeper
1 teelepel mosterdpoeier
½ koppie asyn
2 hoog eetlepels Maizena
Stowe pruim apart met van die suiker maar nie te sag. Hou eenkant.
Voeg res van bestanddele behalwe Maizena, alles in pot met bietjie water en kook tot nog effens krakerig.
Maak Maizena aan met bietjie koue water, voeg by en kook net tot stropie dik is na smaak.
Voeg gestoofde pruime by en meng net liggies deur anders roer vrugte te fyn.
Bottel en bêre.
Heerlike vakansieslaai.
Die pruim gee slaai ‘n heerlike vrugte geur.

Resep en foto: Cornelia Schlechter

APPLE PIE ROLL UPS

Makes 12 roll ups

I may never make a normal apple pie again. These are quick fun to make and quite scrummy! I served them with custard of course!

3 1/2 ounces caster sugar (1/2 cup)
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1 320g package of ready rolled all butter shortcrust (in North America,
use a 14 ounce package of refrigerated pie crust)
3 TBS melted butter
2 medium tart apples, peeled and cut into 6 wedges each

Preheat the oven to 230*C/425*F/ gas mark 7. Line a large baking sheet with baking parchment. Set aside.

Whisk together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Unroll the pastry onto a lightly floured surface. Brush with 2 TBS of the melted butter. Sprinkle with all but 1 TBS of the cinnamon sugar. (reserve for a few minutes) Cut the sheet into 12 inch strips along the long side. Lay a wedge of apple on the short end of each pastry strip and roll them up, with the sugared side of the pastry against the apple. Place them onto the lined baking sheet. Brush with the remaining melted butter and sprinkle the remaining cinnamon sugar evenly over top.

Bake for 13 to 15 minutes until the pastry is golden brown. Serve warm, with or without custard. Delicious!
SOURCE: The English Kitchen

DIFFERENCE BETWEEN CAKE FLOUR AND ALL-PURPOSE FLOUR

ALL-PURPOSE FLOUR
All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter.
All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour.

CAKE FLOUR
Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers.

To substitute cake flour for all-purpose flour, the most accurate way to do it is to pull out the kitchen scale and substitute it ounce for ounce. All-purpose flour weighs about 4.5 ounces per cup while cake flour weights about 4 ounces per cup. What? Wait a minute. Everyone knows that 1 cup is 8 ounces, so how can 1 cup of all-purpose flour be only 4.5 ounces? This is a common area of confusion, so let’s clear it up. If you fill a 1 cup dry measuring cup with water, it will weigh 8 ounces. But flour weighs less than water, so 1 dry measuring cup of all-purpose flour only weighs 4.5 ounces.

Back to calculating the substitution: If your recipe calls for 2-1/2 cups of all-purpose flour, or 11.25 ounces (2.5 cups x 4.5 ounces=11.25 ounces), weigh out enough cake flour to equal 11.25 ounces. If you measured the cake flour by volume it would equal 2 3/4 cups plus 1 tablespoon.

BISCOTTI ALA LORRAINE
1 ½ orange zest
2 large eggs
2 cups plain flour
2 teaspoons baking powder
½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup pistachios, roasted and coarser chopped
6 tablespoons unsalted butter

Preheat oven 180°C.
In a large bowl beat butter sugar and orange zest until well blended. Add eggs one at a time, beating well after each addition. Stir in the vanilla. In a small bowl combine the flour and baking powder and salt. Add it to the butter mixture and blend thoroughly, Stir in the nuts. The dough will be soft.
On a floured surface divide dough in half, lightly flour each piece and shape into a log about the length of the baking tray. Bake for 20 minutes, then let it cool for 15 minutes. Use a sharp knife and slice each log about a cm in width, be careful not to break it.  Put each piece side down on the tray and bake for 15 minutes. Turn them around and bake again for 15 minutes.  Cool on a drying rack.
Your biscotti should be lovely crisp.
Source and photo:  Lorraine Mountford

LEPELSTEELTJIES
Foto: Petre van Jaarsveld en Rosa Potgieter
FOOD LOVERS RECIPES
250 g botter (to bake botter) (kamertemperatuur
500 ml koekmeelblom
2,5 ml sout
2,5 ml bakpoeier
650 ml gerasperde cheddar kaas
appelkooskonfyt of aarbeikonfyt

Verroom botter en voeg meel, sout en bakpoeier by. Meng goed.
Voeg kaas by en meng tot ‘n deeg.
Rol die deeg in balletjies en plaas op ‘n gesmeerde bakplaat.
Druk ‘n gaatjies met ‘n houtlepel in die middel van elke koekie, maar moenie dwarsdeur druk nie.
Skep ‘n mespuntjie konfyt in die middel. (As jy te veel konfyt insit, sal dit oorkook tydens die bakproses).
Bak sowat 10 – 15 minute in ‘n voorverhitte oond by 180ºC.
Lewer sowat 5 dosyn koekies.

NOG ‘N RESEP
Lepelsteeltjies: (± 80)
500 ml koekmeel
2 ml sout
3 ml bakpoeier
250 g gerasperde Cheddarkaas
250 g botter (to bake botter bv Stork), kamertemperatuur
appelkooskonfyt of aarbeikonfyt

Sif droë bestanddele. Meng kaas by. Meng margarien by. Dit moet sag maar nie gesmelt wees nie.
Meng tot hanteerbare deeg. Rol okkerneut grootte balletjies en plaas in holtes van klein kolwyntjie pannetjies wat met Spray & cook gespuit is.
Druk gaatjie met agterkant van houtlepel maar oppas dat jy nie regdeur tot op pan druk nie.
Skep bietjie appelkooskonfyt in elkeen en bak so 15 minute by 200°C.
Laat afkoel en bere in digte houer. Voor opdiening skep weer bietjie appelkooskonfyt in elkeen want konfyt bak weg.
Ek sit sommer die appelkooskonfyt in my versierbuis dan spuit dit makliker in gaatjie en jy besmeer ook nie kante nie want dit bak donker en lyk nie so mooi nie.

QUICK AND EASY MEAT PATTIES
1 x brown onion soup mix as your salt and flavor, depends on the volume of your mince.
add graded cheese in the mix, if you love cheese…
a small piece blue cheese will add to the flavor,
one egg,
finely grated white or red onion (drain the juice, use that in your sauce),
freshly chopped chillies if you like it spicy hot.
Mix it all together, roll your preferred sized meatballs, Let it rest for an half an hour in the fridge for the setting process)
If you do not have something to shape the patties…squeeze gently as you fry it or use a simple coffee bottle’s lid if big enough. (Always shape your patties according to the size of the buns you are going to use.
(Never use too much oil, see to the temp of your pan, one tends to burn the patties when too hot, but if you prefer medium done patties, hot plate it is, otherwise keep your heat low)…last but not least…enjoy!

RECIPE: Morne Chef Mo

CHRISTMAS BUGLES

1 packet of mini marshmallow cones
1 packet mini marshmallows
1 packet of white chocolate discs
Red chocolate powder colouring. Just add how deep you want the red colour to be
2 boxes of white hundreds and thousands

Heat chocolate in a bowl over a boiling saucepan on stove. Don’t get the water to spill into the chocolate, add red chocolate colouring ( baking tin ) how dark you want to colour. With a fork dip the mini cones into choc and coat well all round, place on baking paper and let set. I put them in fridge for 10 mins. Then dip the bottoms again in Choc and then dip into the white hundreds and thousands, coat the top of the cone and place your marshmallow on top.

I made these as a sweet snack for Christmas day.,, going to add, nuts, raisins coloured popcorn and pretzels, and some smarties.. Drizzle melted white choc over all the ingredients excluding the bugles. Add those to the bowl last.

This is an awesome Christmas gift for friends. Just add into a pretty jar and decorate jar with a ribbon.

RECIPE AND PHOTO: Gail Haselsteiner

GINGER BREAD HOUSE BISCUITS
Ginger biscuit recipe (same recipe used to make 3 x gingerbread houses)
5½ cups sifted cake flour
1 teaspoon bicarbonate of soda
¼ tsp baking powder
2 teaspoons cinnamon
4½ teaspoons ground ginger
1 teaspoon ground cloves
1 ½ tsp ground nutmeg
250 g butter or margarine
1 cup brown sugar
1 ¼ cup golden syrup
1 jumbo egg
1 teaspoon vanilla essence

Cream sugar and margarine together, add egg, syrup and vanilla essence. Add all dry ingredients. Mix well until completely blended. Let dough rest for 1 hour or you can leave in fridge overnight. Give dough a slight knead and roll out to ½ – 1 cm thickness. Cut out your biscuits with cookie cutters into shapes and bake for 16 to 20 mins depending on the thickness of your dough at 180 ºC ( lower the temp for thermofan to 160ºC )

Note: for the biscuits I pressed out the shapes and made a hole at the top of the biscuit with a wooden skewer before baking the biscuits. This was for the threading of the twine to hang on the tree. Some of the holes may close during baking. As they come from the oven just gently press the skewer in to reopen any closed holes. Let biscuits cool completely before icing with Royal icing.

Royal Icing

In a small bowl add ¾ cup water, add 5 tablespoons meringue powder and 1 teaspoon vanilla essence or you may use 1 teaspoon lemon juice. Whisk together for 30 seconds then add ¼ teaspoon  cream of tartar and whisk a further 30 seconds. Transfer this mixture to a stand mixer and with paddle attachment add 1 kg packet of icing sugar beating on low for 10 mins. Pour icing into bowls and colour with gel food colouring. I used plastic squeeze bottles to flood the icing on the biscuits and decorated with other colors. You can use a piping bag with nozzle if you prefer. Leave biscuits to dry overnight on a wire rack before hanging on the tree.

Recipe and photo: Gail Haselsteiner