ROCKET, PECAN- PINE NUT PESTO
About 100g rocket
handful of pecan nuts and also pine nuts
1/4 cup pecorino cheese grated
a few cloves of garlic, I used 4
pinch of black pepper
olive oil

Place all ingredients in food processor and drizzle in olive oil till desired consistency is reached.
Season to taste.
Recipe: Cheryl Lynne Botha‎

MILKY BAR FUDGE IN DIE MIKROGOLF
Een blik kondensmelk
2 ml sout
500 ml versiersuiker
125 g botter/ margarine
5 ml vanilla geursel
Milky Bar Slab sjokolade
Meng alles behalwe vanilla en sjokolade.
Kook in tussen poses van 3-4 min op 800 watt 100% in mikro en roer goed tussen in.
Na die 3de keer breek sjokolade in en gooi vanilla in.
Kook nog 3 min of tot die fudge begin verbruin. As dit klaar bruin was toe die sjokolade by gevoeg het dan hoef jy nie weer te kook nie.
Moenie langer as 15 min kook nie.
Kook in ‘n glas bak wat lekker diep is dit borrel lekker.

Resep en Foto geplaas deur Lynette van Zyl

WHITE CHOCOLATE AND BANANA CAKE WITH CREAM CHEESE ICING

Ingredients
125 ml butter (room temperature)
170 ml castor sugar
2 eggs10 ml vanilla
650 ml cake flour
15 ml baking powder
3 ml bicarbonate of soda
5 ml cinnamon
5 ml salt
375 ml mashed bananas
250 ml white chocolate(chopped)
80 ml white choc(for garnish,may use more if you wish)
Cream cheese icing
2 packages cream cheese (room temperature)(philadelphia)
75 ml butter (room temperature)
250 ml icing sugar (sifted)
50 ml sour cream
Cake
-Preheat oven to 180, grease and flour 2 large cake pans. (old 9-inch-pans)
-Cream butter and sugar until light and fluffy, beat in eggs and vanilla.
-In a separate bowl, sift flour, baking powder, bicarb, cinnamon and salt, add to creamed mixture alternately with the mashed bananas.
-Fold in the chopped white chocolate and divide mixture into into pans, spread evenly.
-Bake 30 minutes or until a tester inserted in center of the cakes comes out clean.
-Allow to cool ten minutes in the pans, then turn out onto a serving plate.
Cream Cheese Icing
-With electric beater cream cheese until smooth, then beat in the butter.
-Reduce speed and add icing sugar beating until smooth, stir in sour cream.
To Assemble
When completely cool ice and garnish with large white chocolate curls made using a vegetable peeler.
Note: have made this using layer cake pans as well as in a 9×13 pan which makes for a great ‘bake and take’.
Recipe by Fatima Shah

MAKLIKE EN VINNIGE PANKOEK
3 koppies koekmeel
1 koppie sagte margarine
1 koppie melk
1 teelepel vaniljegeursel
1 ½ koppie suiker
4 eiers
4 teelepel bakpoeier
½ teelepel sout
3 teelelpels kakao vir ‘n sjokolade koek

Plaas al die bestanddele in ‘n mengbak en klop goed vir sowat 3 minute, tot beslag glad is.
Smeer pan met botter of spray met spray en cook.
Bak vir 180 ºC vir plus minus 30 tot 40 minute.
Resep:  tannie Cathleen de Villiers se resep
Foto:  Marie Rheeder Troskie

Tuisgemaakte Tamatiesop
met gebraaide kaas broodjies
1 blikkie gekapte tamaties
1 blikkie tamatie puree
1 opgekapte ui
1 knoffelhuisie opgekap
2 knor hoender stock pods
15ml bruinsuiker
1 blikkie chickpeas
1 pakkie wit uie sop
800ml water
Knippie cumin
Feta kaas vir garnering

Braai uie tot sag
Voeg knoffel en cumin by
Voeg tamatie puree by, uie, stock pods, water en suiker by.
Kook op lae hitte vir 25 min en voeg dan chickpeas en uie sop by.
Simmer vir verdere 25 min.
Klits met blender
Resep deur Monique Dunhin
Geplaas deur Cecil Dunhin

VARS SNOEK VISKOEKIES
FOOD LOVERS RECIPES
Maak 24 viskoekies
2 kg rou snoek
Berei die sous voor:
4 teelepels knoffel gekap
25 ml botter
60 ml appelkooskonfyt
25 suurlemoen
Kook saam vir so 5 min.
Haal af van stoof  en voeg die volgende by:
125 ml Balsamic olie
125 ml Balsamic asyn

Smeer die sous oor die snoek, maar nie te veel nie,( bere die ander vir later) dat hy nie bietjie klam is. Onthou asb om hom eers droog te maak. Moenie sout oor sprinkel nie, souy trek water en ons wil dit nie nou he nie.
Spuit die foil met Spray and Cook (die olive) een aan albei kante. Plaas die snoek in 180ºC oond vir 10 min
Laat afkoel

Meng die volgende in ‘n bak:
4 koppies kapokaartappels (maak met 50 ml room en 15 ml kaas gerasper)
1 groot gekapte uie
2 teelepels gekapte knoffel
2 teelepels rooipeper (brand nie baie belangrik)
Ontbeen die snoek en meng alles saam met 8 eiergele.

Maak snoek-koekies soos viskoekies (rol dit in jou hand en druk bietjie plat)
Doop snoek-koekie in koekmeel dan in eierwit (wat geklits is moet skuim wees). Dan vat jy broodkrummels in ‘n plastieksak en sit die snoek-koekie daar binne in (werk baie versigtig), meng dit heen en weer.

Laat staan in yskas vir 30 min, bak vir 10 min in die oond (Onthou gebruik Spray and Cook). Bak 5 min draai om,
Bedien met oorblywende sous.
Lewer 24 snoek-koekies
Geniet dit.

VARK OF BEESRIB IN STOOMPOT
My eie resep:

300 g vark ribs
2 groot aartappels
knoffel na smaak
1 rooi ui
1 beef stock cube in 300 ml water
1 lemmetjie se sap
knypie sout
½ teelepel suurlemoen peper

Bruin die ribs in die pot en gooi knoffel en ui saam in terwyl die ribs braai.
Gooi al die ander bestandele saam in en stoom vir 20 – 30 min op die hoë hitte.
Volgende keer sal ek wortels ook ingooi.

Resep en foto: Anette Scheepers

DATE CAKE
400 g pitted dates and chopped
220 g golden raisins
275 ml water
400 g condensed milk
275 g butter
300 g cake flour
2 teaspoons Bicarbonite of Soda

Add the first 5 ingredient in a pot over medium heat and cook until it becomes a little thick.
Remove from the heat and stir/fold in the sifted flour and bicarb.
Devide into 2 bread tins and and bake at 160°C for 30 minutes, check with a test pen if its ready.

Serve with caramelized pears and pecan sauce

Recipe and Photo: Shane Seconds Gelderbloem

CARAMELIZED PEARS
4 pears, peeled, cut in half and cored
500 g caster sugar
250 g butter
pinch salt

Make a caramel from the sugar and add the pear halves and add the butter in piece by piece, stirring after each addition and making sure to coat the pears.
Cover the pot and put in the oven at 210°C for 20 minutes.

Enjoy…
Best serve warm with vanilla ice cream.

Recipe and Photo: Shane Seconds Gelderbloem

PECAN SAUCE
300 g dark Muscovado sugar
220 g butter
150 g pecan nuts
200 g cream

Caramelize sugar and add the butter piece by piece, stirring well after each addition.
Slowly pour the cream into the sugar over medium heat while stirring.
Remove from the heat and fold in toasted / crushed pecans.

Recipe and Photo: Shane Seconds Gelderbloem