NICKY SE LEKKER SKAAPTJOPS
Meng die volgende:
1 lemoen se sap
2 eetlepls heuning
1 teelepel suurlemoensap
2 teelepels tamatiesous
bietjie aromat en peper

Klits goed en gooi oor tjoppies en bak in die oond ek doen dit juis vanaand
my eie konkoksie
Bron en Foto: Nicky Sansom

MARIE SE BRUIN UIESOP BROODJIE
1 pakkie bruismeel (500 g)
1 pakkie bruinuie soppoeier
1 houertjie karringmelk (500 ml melk met 40 ml suurlemoensap werk ook)

Spuit broodpannetjie spray en cook – ek het ‘n glasbak gebruik.
Meng bestanddele alles saam voeg n bietjie water by as jy sukkel om te meng ek het bietjie minder as halwe koppie water by gevoeg.
Rasper kaas bo oor
Bak in oond 180 ºC vir 1 uur of tot mes skoon uitkom

Resep en Foto: Marie rheeder troskie

Desmond Proudfoot says: Add a pinch of thyme, a few crushed cloves of garlic and a cup of grated cheese to the mixture and it will taste even better

MYRTLE SE HOENDERLASAGNE
Resep en foto:  Myrtle van Dyk
FOOD LOVERS RECIPES
Gister hoender gebraai, baie het oorgebly.

oorskiet hoender, van been afgehaal en fyn gesny
2 gekapte uie
250 g repies spek, in blokkies gesny
sampioene, na smaak
2 tot 3 gekapte tamaties
versnipperde spinasie, na smaak
1 blokkie hoenderekstrak, opgelos in 1 liter kookwater
2 pakkies hoendersoppoeier of sampioenroomsoppoeier

Braai die uie, repies spek en sampioene in bietjie olie.
Voeg daarby die gekapte tamaties en versnipperde spinasie.
Meng die hoenderekstrak vloeistof met die hoendersoppoeier of sampioenroomsoppoeier
Voeg dit by die uie en spekmengsel en kook deur.
Meng in by die hoender.
Pak in lagies met lasagne velle.
Eers ‘n lagie vulsel, dan ‘n lagie lasagne.
Eindig met vulsel.
Strooi gerasperde kaas oor en bak teen 180°C vir 50 min.

TAGLIATELLI DISH
Ingredients :
Pasta – whatever pasta you desire
Chicken fillets – i used 2pkts
Inapaarmens cook in sauce -tikka
Spring onions
Spinach
Mushrooms
Maizena for white sauce

First cook your chicken in olive oil add ginger and garlic paste or use fresh. I added crushed chilli and garam masala for extra flavor.

Once it’s cooked add your tikka sauce.
Prepare pasta and add your white sauce to pasta in a separate dish

Add mushrooms and spring onions and spinach to chicken and cook on low heat

Once done mix into pasta dish and put mozerella over top

Pop into oven 180 degrees for 10mins to melt

Serve and enjoy with summer salad

Recipe and Photo: Natalya Jacobs

TASTY TUNA AND CHIVE FISHCAKES
500 g potatoes, peeled and cubed
4 tins of tuna in salt water, drained
1 onion, grated
1 lemon, zest and juice
1 sachet KNORR Sour Cream and Chives Potato Bake
250 ml cake flour
3 eggs, lightly beaten
500 ml breadcrumbs
sunflower oil, for shallow frying
Steam or boil the cubed potatoes until soft then mash.
Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake.
Season to taste with a little freshly ground black pepper, then shape into patties.
Place the cake flour, eggs and breadcrumbs into separate bowls.
Dip a fishcake into flour, shake off the excess, dip in beaten egg and then into breadcrumbs to coat.
Heat oil in a fry pan and fry the fishcakes in batches until golden brown, then allow to drain on paper towel.
Serve with a fresh side salad and mayonnaise.

Photo:  Elizabeth Haupt

MAAK JOU EIE SJOKOLADE MET KAKAO (lees gerus die kommentaar onder aan voor jy dit maak)

BESTANDDELE:
150 ml melk
2 koppies kakao poeier
¾ koppie botter
1 koppie water
¼ koppie koekmeel
½ koppie strooisuiker
METODE:
Neem die kakao, hoe fyner hoe beter en gooi in voedselverwerker.
Sorg dat daar geen klonte in kakao is nie.
Gooi nou die botter by die kakao, jy kan die botter kleiner sny voor jy dit bygooi.
Sit die voedselverwerker aan en meng botter en kakao tot pasta.
Gooi nou die water in kastrol op stoof en gooi jou kakao pasta daarin.
Maak warm, maar dit moet nie koook nie.
Gooi nou terug in voedselverwerker en gooi nou die melk, meel en strooisuiker by terwyl dit nog warm is.
Sit voedselverwerker aan en meng tot alle klonte uit is en loperig is.
Gooi nou in verskillende vorms en sit in yskas om hard te word.
As dit hard is haal uit vorms en geniet jou eie sjokolade.

Braai Snoek with sticky Apricot and Orange Glaze
1 kg braai snoek
1 onion, cut into slices
2 oranges, cut in half
Bay Leaves

APRICOT GLAZE
1 tablespoon butter
2 tablespoons apricot jam
Juice of half an orange
Freshly ground black pepper

Place your snoek on heavy duty foil
Place onions and bay leaves on top of the snoek and place orange halves on sides of in with the snoek.
Place all ingredients in a pot and heat until jam and butter have melted.
Pour glaze over snoek and brush all over covering the edges also.
Braai snoek the way you always do.
Do not turn the snoek.
Usually 25 min in a 180 degree oven.
When you eat it, it lifts off the skin.
You can even use the glaze and follow your own way of braaing.
Dis AWESOME!!!
Submitted by: Denise Lourens
Photo: Gideon Louw

Gammon with Mustard Glaze
Ingredients:

1 Gammon (1.5kg – if yours is bigger, the cooking time will adjust slightly – more on that below)
2 Carrots
1 Onion
Water (enough to come half way up the gammon when in the pot)
1 Can Pineapple rings

Glaze:

4 Tablespoons Honey
1 tablespoon Wholegrain Mustard
1 tablespoon Dijon Mustard

Method:

Chop up the carrots into large chunks
Chop the onion into 8 wedges
Place the gammon, with its string-cover still on (if it has one), into a large pot. Put the carrots in and the onion. Now pour water into the pot so that the water covers half the gammon.
Put the lid on and boil for 40 minutes ( I didn’t boil on maximum temperature but just high enough to boil gently.)
You may need to add a little water once its been boiling for 20 minutes or so, just so that the water is still halfway up the gammon.
In the meantime, prepare the glaze – mix the honey and mustards together. Easy!!
Preheat the oven onto 210°C
After boiling for 40 minutes, discard the water, carrots and onion (alternatively you can freeze the water into ice cube trays and use it as stock for soups and stews) and remove the string-cover from the gammon.
Place the gammon in a roasting dish and spoon or brush the glaze over the top of the gammon.

Submitted by: Sharolene Fillis‎

JAN SE GEEN KNIE BROOD
7 koppies koekmeel
4 koppies lou water
1 teelepels sout (5 ml)
1 pk yeast kitsgis (10 g)
2 eetlepels suiker (30 ml)

Meng alles goed saam
Gooi in panne of net een pan vir n groot brood
Laat rys in matige hitte tot panne vol is.
Bak vir +\- een uur by 180 º C
Foto en Resep: Jan Pool Snr
2de Foto:  Adam Cloete

Gideon  Louw het hom as ‘n potbrood op die kole gedoen en dit was perfek na ‘n uur

Laudia Els Crouse
Sopas broodjie in my braaibak gebak

CHEF NATHAN SE MILO KONDENSMELKBALLE
1 pakkie marie beskuitjies fyn gemaak
1 blik kondensmelk
½ koppie klapper
4 teelepels milo
Meng goed rol balletjies rol in nog klapper sit in yskas.

Ons het gisteraand eet sum mor koekies gebruik en aero hot choc in plek van milo…. geniet elke happie
Resep en foto: Emma Beetge (Chef Nathan is haar seuntjie)