Om beskuit uit te droog ,plaas kwart van baksel op absorberende kombuispapier en mikrogolf 20 minute by 30% krag. Sit opsy en hou apart
Herhaal nog drie keer met orige beskuit.
*Let wel*
Moenie beskuit gedurende die uitdroogproses te lank mikrogolf nie want hoewel dit nie waarneembaar is nie, is dit geneig om in die middel aan te brand.

GIDEON SE LEMOEN-EN-WORTELSLAAI
4 groterige geelwortels gerasper
4 lemoene geskil
1/2 teelepel sout
2 eetlepel suiker
wit peper na smaak

Gebruik ‘n glasbak en plaas die wortels daarin
Sny twee lemoene in klein blokkies en voeg by die wortel
Druk die ander twee lemoene se sap uit en gooi oor die wortels
Strooi sout oor en voeg peper by na smaak en die suiker.
Roer ‘n bietjie en plaas in yskas
Resep en Foto: Gideon Louw

LEMON AND PEAR TARTLETS
Ingredients
2x 200ml full cream or 2cups
2 egg yellow
1/2cup sugar
3 teaspoons Maizena

4 pears pealed and cut up into pieces.
I bought the tartlet cases.
Boil cream take off heat,mix your egg yellow, sugar and maizena with a little milk. Add your mixture with cream and put back on heat ,but make sure you stir until it’s a litlle bit thick.Take off and add your lemon juice and stir well.Caramalised your pear with a little sugar in a pan.
Once your lemon mixture has cooled down you can put it into pastry cases and pear on top. Cool in fridge for 30min. I usally make it without the pear.I like to try new things. You can use a puff pastry aswell if you want to make a big tart.If you make a big tart make sure cool it more then a hour. Enjoy

Recipe and Photo: Jill-nita Wenger

HAASPASTEI
1 haas gesny in stukke
1 ui, gekap
1 eetlepel botter
1 eetlepel olie
1 koppie witwyn
1 eetlepel worcestorsous
¼ koppie asyn
sout en peper
4 naeltjies
½ teelepel neutmuskaat
½ teelepel vars gemmer
knoffelsout
Skilferkorsdeeg

SOUS:
150 ml botter
1 pakkie sampioene
¼ koppie room

Braai ui saam met haasstukke in botter en olie, tot amper bruin.
Voeg die res by, behalwe die deeg.
Prut stadig totdat vleis van die bene loskom.
Verwyder beentjies.
Maak die vleis fyn.
Skep in ‘n vuurvaste glasbak.

Sous:
Kook alles saam.
Bedek die haasmengsel met die sous.
Rol die skilferkors uit, bedek die mengsel.
Bak in oond teen 180 ºC vir 40 minute tot deeg gaar is.

Bron: rsg
Resep geplaas deur Sonja Young

MY FAVORITE FALAFEL
YIELD: About 20 balls
1 cup dried chickpeas
½ large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
½ – 1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4 – 6 tablespoons flour

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor
Add the parsley, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts.
Deep fry in hot sunflower oil make sure to turn them all the time.
Serve on a bed of lettuce and garnish with parsley green onions and a squeeze of lemon.

Photo: Shan T Russ

KASSLER/ SMOKED PORK CHOPS WITH HOMEMADE HONEY AND MUSTARD SAUCE
3 tablespoons mustard
3 tablespoons honey
2 tablespoon sunflower oil
1 tablespoon lemon
Mix these ingredients together and add it to the kassler chops,onions and 3 different colour peppers,
Sprinkle with Sea salt, black pepper and mustard seed, I also added fresh thyme
Grill in the oven for 20 minutes on 250 degrees, remember the kassler is already cooked so actually you just want to get everything nice and brown

Recipe and Photo: Shan T Russ

1 UUR HEEL SKAAPBLAD MET KERRIE
Skaapblad 1.5-2kg
1 eektlepel sout
1 Groot ui
2 medium Aartappels (opsioneel)
2 eetlepels Balsamiese asyn
1 eetlepel Growwe swart peper
1 teelepel Borrie
2 teelepels Masala
6-8 Heel Kerrie blare
4 heel naeltjies
3 Knoffelhuisies in skyfies gesny
1 teelepel Garlic & Herb speserye
Sny die blad in sy 3 dele met n mes, nie saag nie, Gooi al die speserye by en kook in die drukpot vir +/- n uur en half, en bedien met rys, Koring, of net n Slaai

Bron en Foto: Stefaans Blaauw

LINGUINE ALA MINCE
1 x 250 bacon bits
1 x hanfull coctail tomatoes, halved
1 x half baby cabbage ring sliced
1 x large onion roughly diced
1 x half green, red and yellow pepper julianed
1x 250 fresh mushrooms quartered
1 x tin of red kidney beans

Fry in Africa Peppa Oil
Add salt, pepper, thyme and bbq spice to taste.
For the adventures add cream

Prepare mince and pasta

Top off!!

Recipe and Photo: Sonja Beatrix Coetzer‎

SUGAR-COATED PEANUTS

I learned this from my mother and I’m not just being silly but it’s the best sugar-coated peanuts I have ever had. I’ve tried other peoples’ version of this but they’re not even close to how my mother make it. Some people add salt with it and other spices but I prefer it simple. Pay close attention to the method because that’s where the secret lies.

1 Cup Peanuts
3/4 Cup Brown Sugar
2/3 Cup Water

Put them all together in a pan and allow to boil starting with medium heat. You want the nuts to be crunchy and a little toasted in the end. Stir occasionally to allow the nuts to cook evenly. When the sugar starts to thicken stir continuously with flat ladle in each hand so the nuts will be covered with sugar evenly. When it gets dry, turn the heat up. This will toast the nut and you will have a really crunchy, very tasty sugar-coated peanuts that taste better than M&M peanuts. Continue stirring until the sugar starts to melt again–about 5 minutes. Don’t let it melt all the way or you will have a caramelized peanuts that’s as hard as pebbles they might break your dentures.

Allow to cool completely before serving. Put in a jar and don’t eat too much of it. Just 5 a day is enough.

TAAI SKAAP OF VARKRIBBETJIE
50 ml appelkooskonfyt
25 ml tamatiesous
12.5 ml asyn
12.5 ml sojasous
12.5 ml Worcestersous
5 ml Aromat
5 ml braaivleisspeserye
5 ml knoffelsout

Kook die rib in ‘n bietjie water saam met vleisekstrakblokkie tot sag.
Haal vleis uit en laat effens afkoel.
Meng al die bestanddele vir sous goed saam en smeer oor vleis.
Rooster in oond of braai oor kole.
Resep: Marietjie Greyvenstein