SERVES 4

Here’s a great way to use leftover ham. Or, if you don’t have any leftovers, take advantage of cubed cooked ham that’s available in the meat counter of your supermarket. When you need just a few cups of ham, such as in this deliciously creamy recipe, it gives you an inexpensive head start for preparing a variety of meals.
What You’ll Need:

150g medium egg noodles, uncooked
1 tablespoon vegetable oil
2 cups chopped cooked ham
1 green bell pepper, seeded and chopped
1/4 cup chopped onion
1/4 cup sliced celery
1 can cream of mushroom soup, undiluted
1 container sour cream
1/2 cup shredded Cheddar cheese

What To Do:

Preheat oven to 180 degrees C.

Cook pasta according to package directions; drain.

Heat oil in large skillet over medium-high heat, and cook ham and next 3 ingredients 5 minutes, stirring often. Remove from heat; stir in soup, sour cream, and pasta. Spoon into lightly greased 1-1/2-quart baking dish.

Cover and bake 25 minutes. Sprinkle with cheese, and bake, uncovered, bake an additional 5 minutes. Let stand 10 minutes before serving.

Recipe : MrFood
Photo:  Adam Cloete

KOEKSISTER NAGEREG
12 Koeksisters …
250ml vars room ….
Bak 20min by 180*C ……
Eet tot die laaste krummel …. bedien warm met roomys as jy wil

Resep en foto: Elrika Lesch

PYNAPPEL POEDING
2 pk Pynappel Jellie ( maak aan soos normaal…2 koppies warm water tot opgelos, dan 2 koppies koue water)
1 Blik Ideal Melk (yskoud)
1 Blik Crushed Pynappels
Meng als saam, laat stol in yskas en geniet.

Resep: Theo Steyn

ELSABIE SE WENNER TUNA MOUSSE

Hierdie kan bedien word as ‘n voorgereg vir 20 of ‘n ligte ete vir 10 – 12 mense.  Hierdie resep is ‘n wenner!  Ek maak hom al 16 jaar lank ‘n hele paar keer elke jaar!  En dis elke jaar se Kersdag voorgereg.  Dit komplimenteer sjampanje perfek.

2 x 170 g blikkies tuna, gedreineer (ek verkies die in water)
375 ml mayonnaise
1 ui, fyngekap
3 hard gekookte eiers, gekap
125 ml tamatiesous, soos in All Gold nie paste nie
30 ml ansjovis smeer (dis mos anchovy)
15 ml gelatien
60 ml warm water
60 ml yskas water
*as jy hou van bietjie byt sit groen Jalapeno sous (Banditos) by na smaak
Sit tuna, mayonnaise, ui, eiers, tamatiesous en ansjovis smeer in jou menger (blender / liquidiser) en prosseseer tot fyn en glad.
Los gelatien in warm water op en gooi koue water by en gooi in menger.
Meng totdat gelatien goed deurgewerk is.
Spoel ‘n vorm met koue water uit, skud water goed uit en sprei met olie sproei of Cook en Spray.
Skep die mousse in die vorm en laat oornag set in yskas. OF gooi in ‘n broodpannetjie wat met kleefplastiek uitgevoer is OF gooi in ‘n bak en stol, skep met roomys-scoop uit en bedien op individuele bordjies.
Ontvorm op mooi bord en bedien met melba toast, growwe bruin brood of sout beskuitjies soos Salticrax, want hulle breek nie so maklik as die gaste die mousse opsmeer nie.

Resep: Elsabie Templeton

SKY HIGH BRUNCH BAKE

***Sien nota van Kiti de Jager

All we ask of brunch is that it knock our socks off. And this this make-ahead bake with puff-pastry-wrapped bacon, cheesy eggs and spinach does just that.
servings total: 12 servings

what you need
1 pkt frozen puff pastry (2 sheets), thawed
6 eggs, beaten
1 cup Ricotta Cheese
Dash hot pepper sauce
300g frozen chopped spinach, thawed, well drained
4 slices Bacon, cooked, chopped
1-1/2 Shredded Cheddar Cheese
1 cup chopped red peppers

How to make it
HEAT oven to 200°C.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.

RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.

COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Photo: Kiti de Jager

NOTA:
Ek het myne se bodem eers leeg gebak, toe halfpad gebak in ‘n springform pan, toe uitgehaal en teruggesit in die oond. Die kante was te sag na my smaak. Ek het my ham baie chunky gesny en was nie lus vir fuss nie, so het nie lae nie. Die capsicum is ook bo-op, nie in die middel soos dit moet nie. Te veel vulsel het gemaak dat ek nog een in die vrieskas het, rou. Sal terugvoer gee oor die as hy gebak is na hy gevries is.

ELRE SE KOEKSTRUIF TRIFLE
Koekstruif:
Beskuitjies
Blikkie vrugte slaai
Neute
Dik vla (ek het myne self gemaak)
Room
Jelly
Chocolate gerasper

Pak beskuitjies (ek het tennis beskuitjies gebruik) gebreek onder in bak
‘N blikkie vrugte slaai.Gooi die sous van die blikkie vrugte wat jy gaan gebruik, oor die koekies tot die koekies bedek is
Pak dan lae van die vrugte, neute, dik vla , jellie (wat al gestol het en in blokkies gesny is.
Klits room styf en sit laaste op en versier met stukkies jellie (ek het tjoklit bo oor gerasper)

Lekker eet!

Resep en foto: Elré van den Heever

HERB AND GARLIC CHICKEN WITH MUSHROOM SAUCE
I marinate the chicken in a herb and garlic spice. I then just grill them with very little oil.
The sauce is
250 g butter
500 g mushroom sliced
500 ml of cream
Melt the butter and add the mushroom. Fry the mushroom for about 10 min but don’t let them go brown. Add the cream and let it boil. Once boiled summer on low for about 10min and its doneSalt and pepper to taste.
Recipe and photos: Di Bo

TASTY OVEN BAKED CAULIFLOWER
1 head of cauliflower cut into small florets
1 red onion, cut in large pieces and separated into single pieces
1 whole garlic peeled and minced
olive oil
salt
Toss together, roast in single layer.
200 º C for 1 hour.
Recipe Lisa Robertson

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Directions:
Heat oven to 450 degrees Fahrenheit . Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes,
stirring once. Sprinkle with cheese. Serve immediately

Yield: 6 servings.

Recipe: Elmarie VB

(recipe and photo from Vicki)

GEDROOGTE MANGO AND PIESANGS
Ek het piesangs en mangoes net opgesny in skyfies. Geen speserye of geurmiddels – net die vrugte. Het dit vir so 8 ure gedroog in my “dehydrator”. Piesangs is om een of ander rede vreeslik soet. Ek verpak dit in klein “snack pack zip lock” sakkies wat ek eers die lug uitdruk. Ek weet nie of mens dit baie lank kan stoor met die dat daar geen preserveer middels oor is nie.
Dis die maklikste en goedkoopste peusel goed vir oud en jonk.

Bron en fotos: Teresa Louw