TUNA COUSCOUS
100g couscous
100ml hot chicken stock or water
½ can tuna in sunflower oil, drained
Handful stoned black olives, finely chopped
4 cherry tomatoes, finely chopped

For the dressing

Freshly squeezed juice of ½ lemon
3 tbsp olive oil
1 tsp honey

METHOD
01.Put the couscous in a bowl, pour over the hot stock or water, cover and leave for 10 minutes. Once the grains of couscous have absorbed all the liquid, fluff them up with a fork. Stir in the tuna, olives and tomatoes.
02.Place all the ingredients for the dressing in a screw-top jar, secure the lid and shake together. Stir into the couscous. Transfer to a plastic container and chill until ready to take to school.

SOURCE AND PHOTO: Lelane Van Der Walt

MAMMA SE BAIE LEKKER VRUGTEKOEK

Dit is ‘n lekker donker koek.
Voer panne met twee lae bruinpapier en een laag waspapier
Voorverhit oond na 140-150 ºC
1 kg koekmengsel
250 g kersies
750 g dadels
neute
geglaseerde vrugte
3 koppies koekmeel
2 koppies suiker
3 eiers
2 teelepels koeksoda
250 g botter of margerien
1/3 koppie sterk koue koffie
Kook vrugte met die margerien en 2 koppies water vir 15 min.
Laat effe afkoel,roer suiker in en dan die goed geklitste eiers,
Dan meel en heel laaste koeksoda wat eers met bietjie warm melk gemeng is. Skep in panne en bak vir 2 uur of tot gaar.
Mamma gee nie die hoeveelhede vir die neute en glazed fruit nie maar ons skat so handvol van elk sal reg wees
Hou hom nat met brandewyn (of appelsap as jy nie alkohol verkies nie)

Bron: Eleanor Steyn (Isabel)

LAYERED SPAGHETTI CASSEROLE

Ingredients
500g Lamb/Beef Mince
1 Large Onion Sliced
1 Teaspoon Ginger and Garlic Paste
1 Sprig Curry Leaves
1/2 teaspoon Turmeric Powder
2 teaspoon Chillie Powder
1 teaspoon Coriander/Cumin Powder mix
1 teaspoon Salt or to taste
1/2 Cup fresh/frozen Peas(optional)
2-3 Tablespoon Tomato Sauce
Method:
~Heat 3 Tablespoon vegetable oil in a pot, And fry the sliced onions until golden brown.
~when onions are browned, add the curry leaves and all the spices, and fry for a few seconds
~now add in the mince, and Ginger and Garlic paste.
~Mix through all the spices with the mince and add the salt.
~Add 1/4 cup of Water, add the peas, lower the stove temperature and cook for 15-20 minutes.
~When the liquid has evaporated, add the tomato sauce and stir through well.
~Mince is now ready to use in casserole.

Have Prepared the following:
(These can be done whilst the mince is cooking):

~Peel,boil and mash 3 medium potatoes
~Boil 2 eggs (OR more if you prefer)
~Boil 250g of spaghetti as per pack instructions.
~make half a batch of Master White Sauce, recipe here on link

To Layer:

~Grease a medium sized glass, oven-proof casserole
~Add the cooked mince.
~Follow with a little drizzle of master white sauce all over mince
~Now add half the boiled spaghetti layer
~Add half of the master white sauce
~Then spread the rest of the spaghetti over
~ Top with the rest of the Master white sauce, spread over evenly
~Now add the layer of Mashed Potatoes
~Lastly top with slices of Tomatoes, Peppers and slices of Boiled Egg.
~Cover with Foil, and bake for 15 minutes, until all is warmed through well.
~remove the foil, and add a scattering of grated Cheese
~Return to the oven, just until the cheese melts.
~Allow Casserole to rest a few minutes and its ready to serve, with a side of Salad.
** NOTE**
~Any type of Meat may be used, I’ve made this with Steak and Chicken Fillets and turns out great too.

ENJOY!!!
(💕 FOODEVA MARSAY 💕 )

SOURCE: (A Foodeva Marsay Recipe)

MALVA PUDDING CUPCAKES
Preheat oven to 180ºC.
Line a 12 hole muffin pan with cupcake cases.
1 cup cake flour
1 teaspoon baking soda
Pinch salt
1 teaspoon vinegar or lemon juice
1 tablespoon melted butter
1 tablespoon smooth apricot jam
1 cup milk
1 egg
1 cup sugar

Sift the flour, salt and baking soda together in a bowl.
Use an electric mixer to cream together the sugar and egg. Then mix in the jam, butter and lemon juice/ vinegar.
Alternate adding the dry ingredients and milk. Begin and end with the dry ingredients.
Mix well.
Divide batter evenly between cupcake cases.
Bake for 15-20 minutes, until their tops are just starting to turn golden.
Remove from oven – and immediately pour a little sauce over each cupcake.

Sauce:
1/3 cup cream
2 tablespoon butter
2 tablespoon sugar
3 tablespoon water
Melt all the sauce ingredients together, then pour over cupcakes when they come out the oven.

Picture:  Chevonne Candice Williams
Recipe placed by Sonja Young

HUISGENOOT SE GEBAKTE KAASKOEK
Foto: Elizabeth Haupt
FOOD LOVERS RECIPES
Ek het Huisgenoot se maklike gebakte kaaskoek vandag probeer en dit bak wonderlik.
Kors:
Tenniskoekkies fyn gekap en met sagte botter gemeng.
Vulsel:
250 g maaskaas
100 ml suiker
skil en sap van 1 suurlemoen
3 eiers

Klits die eiers, meng al die bestanddele saam en skep in die kors.
Bak teen 180 °C vir 20 min of tot gestol.
Ek het die resep verdubbeld.

YUMMY MUFFINS

This made 7 muffins
Half table spoon of baking powder
3 eggs
Dash of milk
Salt and pepper
Little bit of olive oil
Grated cheese (enough to cover the tops of 7 muffins)
Ham or Bacon (I used 8 slices of ham that I diced up)
2 tomatoes (diced).

Preheat oven to 200 ºC (I used fan bake option on mine)
Spray a muffin tin, place tomato and ham in bottom of the tray, place grated cheese on top.

Mix together baking powder, eggs, milk, salt and pepper, then pour over the ham, tomato and cheese.

Bake for 25 min, serve hot or cold.
Recipe and photo: Angelique Nadine Feary

WINNIE SE BEET CHUTNEY

750mls suiker
6kop beet
15ml kerrie
45mls mazina
500mls druiwe asyn bruin
2groot uie fyn gekap
5mls sout.
Meng suiker en asyn in pot lae hitte roer tot suiker opgelos is en begin kook
Voeg beet en uie by
Kook 5min saam
Meng kerrie sout en mazina met bietjie water.
Voeg by beet en kook nog 5min deur
Bottel warm.
En GENIET

Resep en Foto: Winnie van Huyssteen

GEMMERBIER HOENDER

6 hoenderstukke
1 pakkie sampioensoppoeier
1 blikkie gemmerbier

Rol die hoenderstukke in die sopppoeier.
Plaas dit in ‘n oondbak.
Voeg die gemmerbier versigtig by.
Bak met ‘n deksel op teen 180 grade vir ‘n uur.
Haal die deksel af vir die laaste 10 minute.

Resep geplaas deur Amanda Struwig
Photo 1: Elizabeth Margaret Hendrikz‎
Foto 2: Frances Smith

EMMA SE WORSGEREG
Rou dik boere wors,
2 geskilde aartappels blokkies gesny,
1 ui blokkies gesny,
handvol rou gemengde groente, 4 koppies water alles in pot kook tot aartappels gaar is.
Haal wors uit.
Maak n pakkie soppoeier aan gooi in pot met groente kook deur.
Sny wors in eetbare ringe voeg weer by mengsel meng deur.
Bedien op rys of pasta

Foto en resep: Emma Beetge

TAGLIATELLE AL FREDO

Man o man, do I love my Tagliatelle Al Fredo… Creamy, cheesy, bacon, mushrooms and pasta… all my my favourites in one!
This one is made with homemade pasta. And the lovely thing about Tagliatelle Al Fredo is that you can change the ingredients to suit your taste. So there are no quantities in this recipe, only ingredients.

Ingredients
Tagliatelle Pasta (about 500g)
Salt
Pepper
Chopped Onion (1-2)
Mushrooms (1 punnet)
Bacon Pieces (about 250g)
Butter
Grated Parmesan (+- 2tbs)
Pinch nutmeg
1t Italian Herbs

Method
Like I said, my pasta is home made.
Cook until al dente – it shouldn’t taste like flour, or be hard and clumpy. If it cooks took long, it will completely disintegrated, though. So keep an eye on it.
Once done, add some butter and blend in.
Fry the onion in some butter until browned
Add the mushrooms and fry until soft.
Fry the bacon separately. (You can fry everything together, my pan is just too small…)
In a saucepan, melt some butter. Add the cream, nutmeg, Italian herbs, salt & pepper. Heat to boiling point. Add the parmesan and whisk thoroughly until it thickens up.
Add the mushrooms, bacon and onion to the tagliatelle, mix well.
Add the cream, mix well.
And serve
Enjoy with an ice cold glass of crisp white wine! (perhaps some milk for the kids, though..)
Yours in oil and veggies

Source: Marista Grobler – Compliments to Rischlicious Recipes