RYS IN ‘N WARMWATERFLES
Voeg 1 koppie rys (Tastic) in ‘n warmwaterfles en vul met kookwater. Laat dit staan vir 1.5 uur.
Indien dit basmatie rys is, dan los ek dit net 1 uur in die fles.
Giet die rys uit in ‘n vergiettes en spoel die rys met skoon water af.
Hier kan jy besluit of jy dit afspoel of nie, dit is jou eie keuse, maar ek spoel altyd die rys af na die tyd.
Voeg sout by na smaak.
Mens spaar so baie krag.
Soms gebruik ek bietjie meer as net ‘n koppie rys, ongeveer 1 ¼ koppie.
Teen die tyd wat ek klaar is met die kos, is die rys ook klaar, geen geroer en gekook nie.
Dis elke keer ‘n wenner.
Maar onthou, water moet gekook wees en dadelik ingegooi word.
Resep en foto: Deidre Mouton

MADELEINES

“Sponge cake cookie – in shell shaped molds.”
2 eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

Preheat oven to 375°F (190°C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Melt butter and let cool to room temperature.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift flour into egg mixture ⅓ at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they’re baked. Leftover madeleines are wonderful when dunked into coffee or tea.
Variation – Chocolate Madeleines:
Omit lemon zest. Increase sugar to ½ cup. Substitute ¼ cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Photo: Gail Haselsteiner (FLR Member)
Recipe: Judy Farris

LEMON GINGER CHICKEN THIGHS
1 lemon
1 tablespoon grated fresh ginger
½ teaspoon salt
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
8 chicken thighs with bone
2 teaspoons vegetable oil
sliced green onions and lemon wedges, optional

Finely shred peel from lemon and juice lemon. In bowl combine the lemon peel, ginger and salt. In another bowl combine lemon juice, honey, soy sauce and 2 tablespoons water.
Rub lemon peel mixture under the skin of the chicken thighs. In 12-inch skillet, heat oil over medium-high heat. Place chicken, skin side down, in the hot oil. Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture. Reduce heat; cover and cook 14 to 18 minutes longer or until done at 180°C.
Transfer chicken to plates. Skim fat from pan juices, if desired. Drizzle chicken with some of the pan juices. Top with green onion and serve with lemon wedges.

Photo: Lisinda Blaauw

HASH BROWN QUICHE

750 g potatoes
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoons olive oil
1 tablespoon butter
4 slices bacon
1 ¼ cups coarsely shredded zucchini (1 medium)
½ cup chopped red onion (1 medium)
4 eggs, lightly beaten
1 cup half-and-half or light cream
¼ teaspoon crushed red pepper
1 cup shredded Swiss cheese
1 tablespoon flour

Preheat oven to 190 degrees C. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.
In a 12-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.
Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.
In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.
In a large bowl combine eggs, half-and-half, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Photo:  Frances Smith

CAULIFLOWER ALFREDO SAUCE
A creamy cauliflower Alfredo sauce.
Prep time: 10 minutes
Cook time: 20 to 35 minutes
Total time: 45 minutes
Yield: 36 ounces
Ingredients
5 to 6 large cauliflower florets
1 – 32 ounce container vegetable broth
2 to 4 cups water
8-12 garlic cloves, diced
2 Tablespoons Extra virgin olive oil
1/2 cup canned coconut milk, full fat
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 Tablespoon freshly grated parmesan cheese
Cooking Directions
In a large pan, add cauliflower florets. Pour vegetable broth over florets. If needed, add water to pan, enough to almost cover cauliflower. Bring to a boil and continue cooking until you can easily pierce the cauliflower with a fork. Once this happens, turn off heat.

In a small skillet, heat olive oil. Once olive oil is heated, add diced garlic. Sauté until garlic is softened. Remove from heat.
In a large blender, add coconut milk, salt & pepper, 1 cup vegetable broth from pan, cauliflower, sautéed garlic with olive oil, and parmesan cheese.
Pulse on High until sauce becomes smooth in texture and there are no more cauliflower clumps. Add more broth or milk until you reach desired sauce texture.
Serve over pasta and enjoy!
Store in an air tight container for up to 1 week in your refrigerator.

*Helpful Hints*

– Add in a little more olive oil to help keep the sauce smooth and add more flavor.

– Use your blender as directed when it comes to blending hot liquids. You may need to let ingredients cool off to room temperature before placing into your blender. Also, Do Not fill blender all the way to the top when blending Hot ingredients.

SOURCE: Sweet and Spicy Monkey
Recipe by Julie Murphy

Ham Cheese and Onion Potato and Corn Pie
60ml Olive Oil
30ml Butter
3 Onion cut in half and finely sliced
1 Clove Garlic chopped
300gr Ham cut in one thick slice and cubed
400gr Potatoes parboiled and thickly sliced
300gr Cheddar cheese grated
2 Eggs beaten
150ml Fresh cream
1/2 tsp Thyme
1/2 tin Sweet corn
1Packet Puff Pastry
1egg for wash

Put oil and butter in pan and melt the butter.
Add the onion and let it get transparent not brown.
Add the chopped Ham and the Potatoes keep stirring remove from stove and put into a large bowl.
Add the grated cheddar
Add the sweet corn.
Take beaten eggs and add your cream to them.
Add the thyme and seasoning and this to your potatoe and onion.
Line your baking dish with puff pastry add your potatoe mixture.
Cover with another layer of puff pastry and put egg wash
Bake in preheated oven 180 deg for about 1 hour until golden in colour.

SOURCE: Sabrina Merli

GIN AND TONIC CUPCAKES
We love this adults-only treat that’s deliciously fresh and very sophisticated. You can leave the gin out, if desired, (or substitute it for vodka if that’s more your style), we just like having these cocktail cakes to serve after dinner, or at a birthday.

Makes: 12 cakes

Cakes
1 ½ cups plain flour, sifted
¾ cup caster sugar
½ teaspoon salt
½ teaspoon baking powder
125 g butter, room temperature
2 eggs, lightly beaten
¼ cup milk
2 tablespoons gin
Juice and zest of one limeIcing
100 g butter, room temperature
2 ¼ cups icing sugar, sifted
2 tablespoons gin
1-2 tablespoons lime juice

Preheat your oven to 180°C.
In the bowl of your stand mixer, or in a large bowl with a hand mixer, beat the butter and sugar until light and fluffy.
Reduce the speed of the mixer and add the lime juice and zest, milk, and gin. Add half of the beaten eggs and mix until just incorporated. Mix in the remaining egg and mix for another minute or two.
Using a large spatula, gently fold in the flour, salt and baking powder until the batter is just combined.
Distribute the batter into a lined muffin tray and bake for 15 to 20 minutes, or until lightly golden.
While the cakes are cooling, get started on the icing: beat the sugar until creamy, then add the rest of the ingredients and beat on high until the icing reaches the desired consistency.
Once the cakes have cooled completely, spread or pipe the icing on top. Place a thin wedge of lime on top if desired and serve.

SOURCE: oversixty.com.au

KROEKSPUL PLAATKOEKIES MET SALTED CARAMEL SOUSIE
1 pak plaatkoekie mengsel
Meng soos aanwysings se en bak in lekker botter

Vir die sousie:
1 blik karamel
3 eetlepels melk
1 eetlepel seesout vlokkies
Mikrogolf die melk en karamel tot goed warm amper kokend en roer sout vlokkies by.
Bedruip sousie dan oor gaar plaatkoekies.

Resep en foto: Lee-Ann Nieuwenhuis

BASAARPOEDING IN ‘N BOTTEL
Die is my eie weergawe van “basaar poeding”
Ek het 40 botteltjies gemaak.
3 pakkie jellie
1 blik kondensmelk
1 blik Idealmelk

Maak 3 aparte bakke jellie aan soos aangewys op die pakkie en koel 2 af tot kamertemperatuur.
Die ander bak jellie kan sommer dadelik in die bottels geskep word om die onderste laag te vorm, plaas solank in die yskas.
Vir die ander 2 lae:
Sodra die jellies kamertemperatuur is, klits die kondensmelk by die 1 bak jellie en skep bo-op die eerste laag jellie in die bottels.
Plaas weer in die yskas.
Klits die Idealmelk styf, klits die laaste jellie daarby in en skep op die ander 2 lae.
Laat stol die poedings. Versier bottels na eie keuse.
Bron en foto: Leandri Potgieter

ELIZABETH SE HAMBURGER VETKOEK

Lui Vrydagaand kossies! Patties vooraf klaar gaar gemaak. Ek het sommer winkeldeeg gekoop.
Vulsel:
genoeg kaas
gesnyde tamatie
blaarslaai
sous van jou keuse

Alles in deeg gepak en toe gebraai in diep olie.
Dit het nogal wonderlik uitgekom, ek sal dit weer doen.
Dien op met tjips.

BRON EN FOTO: Elizabeth Haupt