OXTAIL AND BANANA POT

1 Large Oxtail cut into pieces
3 medium onions
30 ml butter
2 garlic cloves
1/2 red chilli finely chopped
(I use chilli flakes aprox. tablespoon)
5 whole cloves
5 ml mixed herbs
2 bay leaves
500 ml warm water
salt and pepper to taste
2 ripe bananas
5 medium carrots, cut into strips
12 baby potatoes
250 g Button Mushrooms
1 large tomato, sliced
5 ml Chopped parsley
10 whole small onions

Sauce
62 ml brown vinegar
20 ml tomato sauce
20 ml chutney
20 ml honey
10 ml medium curry powder

Smeer the pot with the butter and heat the pot. Brain the meat for about 15 minutes
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and simmer for 15 minutes (if pot is too dry add some of the warm water).
Now add the 500 ml warm water, cover the lid and allow the pot to simmer for 2 hours.
In the meantime mix the ingredients of the sauce and put aside.
After 2 hours pack the bananas on top of the meat and layer the veggies as listed on recipe.
Sprinkle the parsley on the top, and then layer the onions and allow the pot to simmer.
Add the sauce and allow to simmer of a further 30 minutes.

Recipe and Photo: Marna Earle

HAMBURGER TERT
6-8 hamburger broodrolletjies
500 g maalvleis
1 ui
speserye
1-2 blikkies tamatie en uie smoor
1 liter kaassous
1 koppie kaas, gerasper
Mikrogolf die maalvleis en ui (in ringe gesny of gekap) in ‘n Medium Gournet Roaster vir 5 minute. Sny die broodrolletjies in die middel deur. Plaas die onderste gedeelte van die rolletjies in ‘n Extra Large Oval Roaster en gooi die tamatie en uie smoor oor die rolletjies en daarna die maalvleis en ui bo-op die smoor. Geur na smaak. Gooi 500ml van die kaassous oor die maalvleis. Pak die boonste gedeelte van die broodrolletjies op en gooi die oorblywende kaassous oor. Strooi kaas oor en bak teen 160°C vir 20 minute.

Resep: Cornelia Bosman Walkinshaw

1 can fava beans
1 can corn
1 can chickpeas
1/2 cup parsley finely chopped
2 tomatoes diced
1 bag of salad mix
2tbs ranch dressing

Open all cans and rinse in cold water and place in a bowl. Add your parsley and tomatoes and dressing and mix.
Once mixed serve on a bed of salad mix

Recipe and Photo: Di Bo

WORKING WITH GELATINE

Ever wondered what gave grandma’s milktart the perfect wobble or taken a moment to remember how, when you had your tonsils out you had all the jelly and custard that you could eat?

Gelatine, gelatine is a colourless, flavourless substance that is used in recipes as a gelling agent. It is most commonly enjoyed with custard, whipped cream or a selection of fruits of your choice.
10 stepguide to cooking and working with gelatine.
1. Soak it first- Whether you are using it so keep your Mohawk straight and true or you are hosting a children’s party with a conjurer and jelly you will need to prepare your gelatine first. Before you start working on you need to soak it in warm water, the warm water will dissolve the gelatine granules so that it can be easily incorporated into the mixture that you want to set; granny’s milktart or her salmon mousse for example.

2. Various types of gelatine- Traditionally gelatine is a by-product from the skin, bones and joints of animals such as cows, chickens and pigs. Although you can now use a vegetarian form known as agar-agar, which comes from seaweed. There is also a variety forms and variations, it can come in granulated form, powder, instant gelatine and sheets. Instant gelatine powder can be added to the food immediately and does not need to be soaked beforehand like sheets, granules or powder.

3. Sheet gelatine – When working with sheets of gelatine it is advisable to soak tem until they are floppy and saturated with warm water- you should soak your gelatine in warm water as cold water will have no effect on your gelatine sheets what-so-ever.

4. Granular gelatine – Strangely enough, although the general rule of thumb when working with gelatine is to soak it in hot water in order to get it pliable granulated gelatine needs to be soaked in cold water for approximately 3-5 minutes before adding the boiling hot water.

5. Once your gelatine has been moistened with warm water you must NEVER add warmed up gelatine into cold water before you have mixed it in to your recipe because it will set. It is for this very reason that when you are making a milk tart or a blanc-mange you will keep the ingredients at room temperature. You wouldn’t want unsightly stringy bits of gelatine getting caught in your teeth.

6. Gelatine is an obligatory ingredient in desserts- Marshmallows, jelly and custard and some ice-cream recipes all call for a measurement of gelatine, but it can also be used for savoury dishes.

7. Savoury dishes – Step into your time machine and travel back to the 1970’s to a time of moulded salads of carrots and pineapple suspended in bright orange gelatine, its not particular popular these days but at one time you couldn’t go out to dinner without being served up a slice of salad. These days you will most likely be enjoying aspic, which is a savoury gelatineused to glaze meats and fish as well as terrine’s and mousses.

8. Be careful of mixing certain fruits with gelatine- Certain fruits, such as kiwis, pineapple, guava or papaya will hinder setting due to an enzyme called bromelainthat will weaken the gelatine’s structure.

9. Too much sugar – The amount of sugar in a recipe will affect how hard your gelatine sets, the more sugar there is the softer the gelatine will be.

10. Chill your gelatine – the average amount of time gelatine takes to set is approximately 2 hours.

11. This might not have anything to do with baking but it certainly is interesting; did you know that synchronised swimmers use it to keep their hair in place during their routinesas it will not dissolve in the cold water of the pool.

SNICKERS CHEESECAKE WITH CARAMEL SAUCE
3 tablespoons butter, melted
1 1/4 cups sweet biscuit crumbs
1 tablespoon white sugar
750 g cream cheese
3 eggs
3/4 cup (185 g) white sugar
2 teaspoons vanilla essence
2 (70g) Snickers bars, diced
Preheat oven to 180 degrees C.
In a small bowl combine the melted butter, biscuit crumbs and 1 tablespoon sugar. Press into the bottom of a 22cm springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
In a large bowl cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs one at a time then the vanilla. Stir in the diced snickers bar and pour into baked crust.
Bake at 180 degrees C for 45 minutes. Let cool then carefully remove the springform pan sides.

Caramel sauce for snickers recipe. U can use this on any cake
330 g (1 1/2 cups) caster sugar
125 ml (1/2 cup) water
130 g (2/3 cup, firmly packed) brown sugar
300 ml container thickened light cream

Combine the caster sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Use a wet pastry brush to brush down the side of the pan to dissolve any remaining sugar crystals. Increase heat to medium-high and bring to the boil. Reduce heat to medium and boil, uncovered, without stirring, for 10 minutes or until the mixture turns a light golden colour.
Remove from the heat and use a wooden spoon to stir in the brown sugar. Stir in the cream (it may splutter a little) until well combined. Return to medium heat and cook, stirring, for 2 minutes or until smooth.

Recipe and picture:  Di Bo

RIA SE KOEKSISTERS
4 koppies koekmeel
3 teelepel bakpoeier
3 afgeskraapte teelepels botter
½ teelepel sout
2 eiers
1¼ koppies melk of water
Sif meel, sout en bakpoeier saam.
Vryf botter in. Klits eiers saam met die melk of water.
Maak deeg aan, nie te styf nie. Knie lekker deur.
Plaas in plastieksakkie, en laat deeg rus vir ‘n halfuur in die yskas. Knie deeg lekker deur, rol uit, vleg en bak in warm olie, en doop in yskoue stroop, wat reeds vorige dag gekook is, en goed koud is.

STROOP
10 koppies suiker
6 koppies water
1 teelepel gemaalde gemmer
Kook saam vir 7 na 10 minute.
Haal van stoof af, en roer 1 teelepel kremetart, ½ koppie suurlemoensap en n desertlepel (12.5ml) glycerine by tot goed gemeng.
Verkoel.

Jou klaar gebakte koeksisters vries jy, en haal uit in ‘n bordjie wanneer jy ketel aanskakel vir tee of koffie, en bedien.
Resep: Ria Magdalena Susanna

INGREDIENTS
6 pears
500ml mead
300g runny honey
1 vanilla pod, seeds scraped out
strips of lemon peel from 1 lemon
the juice of 1 lemon
For the pastry:
500g butter puff pastry (homemade or shop bought)
a little milk
granulated sugar, for sprinkling

METHOD
1. Place the honey, mead, vanilla, lemon juice and peel in a saucepan (large enough to fit the pears in, but not so wide that they aren’t fully covered by the poaching liquid).
2. Place the saucepan over a gentle heat, stirring until the honey is melted. Then bring to the boil and reduce the heat to a gentle simmer.
3. In the meantime, peel the pears, leaving the stalks on them and slice off a little off the bottom so they can stand up.
4. Place the pears into the poaching syrup and leave simmering, turning occasionally, for about 20 minutes, or until soft.
5. Remove the pears using a slotted spoon. Increase the heat so that the syrup becomes reduced. Take off the heat and allow both the pears and poaching syrup to cool.
6. Turn the pears bottom up and use a melon baller or a small knife to remove the core.
7. Preheat your oven to 200°C and line a baking tray with baking parchment.
8. Roll the puff pastry out to about the thickness of a pound coin and cut it into long strips, just under 1cm wide.
9. Brush each pear with the cold syrup. Then starting at the base of each pear, wrap the pastry around the pear, slightly overlapping it each time you move up the fruit. Once you’ve used up one strip, brush the end of a new strip with syrup to stick it and continue wrapping the pear.
10. When each pear has been completely wrapped, make leaves out of the leftover pastry and stick them on with more syrup, as if attached to the stalk.
11. Brush your pastry wrapped pears with milk and sprinkle over some granulated sugar.
12. Place the pears on the lined baking sheet and bake for 20 – 25 minutes, or until the pastry is golden brown.

Source :  Food Lovers Market

MARS BAR SLICES

3 cups of rice bubbles
100g butter
400g milk chocolate melts
200g Or 10 fun size Mars Bars
Put your rice bubbles in a large bowl.
In a saucepan over low heat, put your butter and Mars bars and allow to melt. Stir constantly so it doesn’t burn.
Once melted, pour it over the rice bubbles. Mix quickly as the mixture will start to harden.
Pour your mixture In a non stick pan, and spread the mixture evenly. Make it as level as possible.
Over very low heat melt your chocolate Melts and pour it over the rice bubbles and spread it all around.
Refrigerate for about 1hr and then slice up and serve

Recipe and Photo: Di Bo

MICHELLE SE PAPATPOFFERTJIES
4 medium patats, geskil en in skywe gesny
1 eetlepel botter/margarien
2 eetlepels suiker (bruin of wit)
1 teelepel borrie
¼ teelepel kaneel
knypie sout
2 koppies water

Kook al die bogenoemde bestandele saam tot patats sag is en al die water weggekook is.
Maak fyn en voeg die volgende by:
2 eiers, geklits
± 1  ½ koppies koekmeel
2 teelepels bakpoeier

Die beslag moet nie te styf of te loperig wees nie.
Bak desertlepels vol in diep olie tot goudbruin.
(Om te toets of jou olie reg is: sit 1 teelepel van die mengsel in olie, as hy dadelik na bo styg, is jou olie reg)
Dreineer poffertjies op kombuispapier.
Maak ‘n Karamel sous en gooi bo oor.
Bedien warm en geniet!!

RESEP EN FOTO: Michelle Joubert

Elize de Kock
Karamelsous:
15 ml botter/margarien
200 ml suiker
200 ml melk
15 ml mielieblom
175 ml koue water
5 ml vanilla/karamel geursel
Verhit botter, suiker en melk tot kookpunt.
Los mielieblom in water op en roer in ‘n straaltjie by die melkmengsel.
oeg geursel by, kook tot verlangde dikte en gooi oor warm patats.

BOUQUET GARNI
Bouquet garni is ‘n bossie kruie wat gebruik word om voedsel, veral gestoofde geregte, te geur.

Gebruik gaasverband of ‘n toutjie en bind pietersieliestele, ‘n takkie tiemie en ‘n lourierblaar saam.

Die bouquet garni word altyd voor bediening verwyder.

Die bouquet garni kan vervang word met: 3 pietersieliestele, ‘n knippie tiemie en ‘n lourierblaar.