CHICKEN CHAKALAKA FILLED BUTTERNUT

Half and deseed butternuts.
Steam until soft.
Cube chicken breasts, marinade in some soya sauce and a dash of sesame or olive oil.
Fry in pan until cooked.
Sprinkle some salt and pepper to taste.
Mix in a can of mild and spicy chakalaka and stir through.
In a bowl, mix a cup of mayo, crushes garlic powder and freshly chopped parsley.
Combine with chicken and chakalaka and heat through for five minutes.
Fill butternuts with mixture and enjoy

RECIPE AND PHOTO: Charleen Nieuwenhuizen‎

BASIC SCONE RECIPE WITH VARIATIONS
1. BASIC SCONES
6 cups flour
6 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
1 cup sugar
250g butter
3 large eggs
400ml amasi( can use more or less depending on brand)
1 tablespoon vanilla essence

Preheat oven to 180 ºC.
Grease baking trays and dust with a bit of flour
Sift dry ingredients in a separate bowl and set aside
Cream butter and sugar, doesn’t have to be smooth as long as its nicely combined
Beat in the eggs with vanilla essence
Gradually add dry ingredients and use the palm of your hands to rub mixture till it resembles breadcrumbs
Make a well in the centre and gradually add the milk as you gently knead for a few minutes
Combine till ready to roll
Lightly dust your working surface with flour and the top of your dough with a bit extra flour. Roll and cut into about 1/2 a centimetre in thickness. Brush the top of the scones with egg wash( one egg beaten with a tablespoon or two of water /milk)
Bake for 15-18 minutes or till nice and golden brown

2. ULTRAMEL SCONES
Use same recipe. Replace half of the amasi with ultramel custard.

3. FRUIT MIX SCONES
Follow same recipe but use 5 cups flour instead. Replace the other cup with 1 cup fruit cake mix or just plain raisins. Add 1/2 teaspoon mixed spice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon. Might bake slightly longer but just keep an eye on them

4. ORANGE/LEMON SCONES
Follow same recipe. Add 2-3 tablespoons lemon or arrange zest and the juice, 50ml -100ml. This will obviously reduce the amount of maas needed but do it gradually to determine exactly how much you need. Remember sometimes you just pour as you go.
Recipe and photo:  Madeleine Potgieter

MAKLIKE MIDDAGETE VIR ‘N KLEUTER
BRON: Lelane Van Der Walt‎
FOOD LOVERS RECIPES
Lunch vir n picky toddler.
vrugte, kaas en hoender vienna kebabs met Nutella dip.
Meng die volgende:
1 koppie “double cream” plein jogurt
½ koppie “naughty” Nutella

Bedien met vars pynappel en wortel sap.

JOHANITA SE KARAMEL-DRIEHOEKTERT
400 g (2×200g) Tennisbeskuitjies
1 blik karamelkondensmelk
1 bakkie laevetmaaskaas
2 eetlepel enige likeur
100 g pekaneute,gekap
100 g heel rooi kersies

BOLAAG
200 g karamelbaksjokolade , gesmelt
2 eetlepel gewone yogurt
50 g pekanneute , gekap

DRIEHOEK
Plaas een pakkie beskuitjies in drie rye op foelie, effens uitmekaar.
Roer kondensmelk tot amper glad. Roer maaskaas,likeur en neute daarby.
Smeer derde van vulsel versigtig oor koekies.Plaas oorblywende pakkie beskuitjies bo-op.
Smeer oorblywende vulsel bo-oor en plaas kersies in middel af.
Druk koekies met behulp van foelie in driehoek.
Druk foelie mooi teen kante toe en plaas oornag in vrieskas.
Verwyder foelie en plaas driehoek op opdienbord.

BOLAAG
Roer sjokalade en jogurt bymekaar en smeer bo-oor driehoek. Sprinkel neute oor.
Sny in skyfies en bedien dadelik.Plaas weer terub in yskas in lugdigte houer.
BRON EN FOTOS: Johanita Reinhardt

CECIL SE HOENDERKERRIE
Resep en foto: Cecil Dunhin
FOOD  LOVERS RECIPES
600 g hoenderborsies in blokkies gesny
1 ui opgekap
1 teelepel gekapte knoffel
1 teelepel gekapte gemmer
1.5 eetlepels mild (of warm) kerriepoeier
500 g plein jogurt
knippie growwe sout na smaak
Gaar rys om mee te bedien
Braai die uie tot lig deurskynend op hoë hitte.
Voeg knoffel en gemmer by.
Voeg kerriepoeier by en braai tot bruin.
Voeg die hoender en sout by en braai tot hoender wit is.
Voeg jogurt by, meng deur en laat “simmer” vir 1 uur op medium hitte tot hoender sag is.
Bedien met rys, klapper en amandels
Marli Weyer
Lekker ek maak amper net so n gereg myne kry net klapperroom in, ek los die gemmer uit sit bietjie komyn in en bietjie blatjang😀

KNUPPELDIK SE SOUTTERT(JIES)
3 E meelblom
2 E margarien
3 K melk
sout
4 eiers
375 g(1blik) weense worsies
1 E gerasperde ui
3 K grof gerasperde kaas
Knippie rooipeper
2 ml mostertpoeier
Maak witsous van eerste 4 bestanddele. Klits eiers en voeg by.
Voeg nou alle ander bestanddele by en meng goed.
Skep in kolwyntjie panne of in tert bak.
Maak 24 kolwyntjies of een groot tert
Bak by 180grade tot lugbruin…
1steFOTO: Marinda Stoumann Harris
2de FOTO: Marie Rheeder Troskie

ADRI SE PYNAPPEL-EN-MALVALEKKER-CREMORATERT
1 pakkie tennisbeskuitjies – fyngedruk en gemeng met 100 g gesmelte botter.
Druk vas in tertbak en sit in die yskas vir so 20 min.
Dreineer solank 1 blikkie “crushed pynappel” Druk die sap goed uit.
½ of hele pak malvalekkers gesnipper (of koop die mini malvalekkers)
Meng:
2 koppies cremora met ¼ koppie warm water en klits tot glad.
Meng in 1 blikkie kondensmelk.
Voeg ½ na ¾ koppie suurlemoensap by en meng tot dik.
Meng die pynappel en gesnipperde / klein malvalekkers by.
Skep oor koekiekors.
Sit in die yskas vir tenminste 2 ure voor opdiening.
Bewaar in die yskas.

Resep en foto: Adri Van Zyl

OUTYDSE SUURLEMOEN-EN-SUURLEMOENSKILSTROOP
SuurlemoenSKILstroop:
Was 20 suurlemoene deeglik (grof of gladde skil).
Skil dun met groenteskiller (geen wit).
Meng 1 kg suiker*, 1 liter water en 30 ml sitroen- (citric acid) of wynsteensuur (tartaric acid) saam en bring tot kookpunt. Giet oor suurlemoenskille en laat staan vir 2 dae.
Roer deur, skep skille uit en bottel die stroop.
Verdun met water +-1:10.
Ook heerlik met sodawater!

🍋Suurlemoenstroop: (outydse lemonade)
20 suurlemoene uitgedruk (+-750ml)
Voeg 1:1 suiker* by.
Maw. meng 3 koppies suurlemoensap met 3 koppies suiker. Bring tot kookpunt.
Laat afkoel en bottel.
Verdun met water +-1:10
Ook heerlik met sodawater!

*meer suiker kan gebruik word. 1:1 is die minimum.

[Ek meng die 2 strope met mekaar. Die skilstroop gee ‘n lekker ‘tangy’ smaak aan die suur van die suurlemoenstroop.]

BRON: Janie du Plessis

Lorett Brittnell
Ek rasper en druk massas suurlemoene se skil en sap en vries die sap en skil in 2 liter koekdrankbottels.
5 kg suiker opgelos in 3 liter kookwater en 15 ml elk sitroen, wynsteensuur en engelse sout plus 1 x 2 liter suurlemoensap.
Laat staan oornag en giet deur ‘n fyn sif.
Dit maak omtrent 5 liter aangemaakte stroop.
Dit vries ook goed en elke keer haal jy maar net ‘n 2 liter stroop uit en gebruik. Ek verpak in wynbottels met ‘n label en raffia om die nek vir geskenke

FATIMA’S PAVLOVA WITH SUMMER BERRIES
4 egg whites, room temperature
2/3 cups of caster sugar
1 tablespoon of corn flour
Topping
250 ml fresh cream whipped until stiff with a tablespoon of caster sugar and a teaspoon of vanilla essence.
Summer berries

In a clean dry bowl, with electric mixer, beat the egg whites until white and frothy , while still beating add the sugar a tablespoon at a time beating all together about 8 minutes or until the meringue is silky and shiny white and stiff peaks .
Spoon or pipe any shape you like on a sheet baking pan lined with baking paper and bake in a preheated oven at 90°C for 2 hours. Remove and cool completely.
Top with whipped cream and berries and a few mint leaves
To make a Berry sauce, simply take 8 fresh raspberries, mash it through a sieve and allow all the juices to drip into a bowl, add a tablespoon of caster sugar and stir well, allow sauce to sit for 10 minutes . Pour this sauce over the Pavlova.
Delicious

SOURCE: Cape Malay Cooking with Fatima Sydow

THAI CHICKEN NOODLE
Ek het vreeslik geniet om die te maak en my man het dit net so baie geniet! Thai Chicken Noodle! Hier is my resep! Geniet dit! ☺️
Thai Chicken Noodle:
Ingredients:
2 Chicken Fillets cut up into blocks
Half a bag of chinese noodles
1 Onion cut up
Half a green pepper cut
Three small red peppers cut
1 Cabbage cut
2 Cups French Frozen Stirfry Vegetables
30ml Sweet Chilli Sauce
15ml Soya Sauce with 30ml water added
15ml oil
1 Teaspoon Maizena
15ml White Vinegar
45ml Worchester Sauce
15ml brown sugar
15ml oil for the chinese noodles
Salt & Pepper to taste
1 Cup water
Method:
1. In a pot of boiling water add halve a bag of the chinese noodles with oil and salt and boil for 25min just covered with water.
2. After the noodles is cooked, drain and add the 15ml oil and mix well and set aside.
3. Now in a pan fry the onion in the oil and add salt and pepper.
4. Fry the onion till golden brown and add the chicken.
5. Add the woester sauce to the chicken and onion.
6. Add the green and red pepper and fry well.
7. Add the cabbage and mix well.
8. Add the stirfry vegetables and a cup of water.
9. Now you add the soya sauce, vinegar, brown sugar and maizena.
10. You will see the consistency will change and will thicken a little, add the sweet chilly sauce and mix well and fry for 20min.
11. Now here comes the tricky part, after the mixture is fried well add the chinese spaghetti one scoop at a time and mix in with the stirfry and chicken mixture till it is well mixed.
12. If all the spaghetti is added, you can eat up!
13. It is not overspised it is all natural goodness, and tastier than I thought!
14. Make sure you make enough because after this dish there will be nothing left and everyone wants to come back for more!
15. Simply Delicious!!!

SOURCE: Kristie Townsend