SONJA SE LEKKER KERRIE SOSATIE-SOUS
uie sny in ringe
2 eetlepels kerriepoeier
1 eetlepel borrie
4 eetlepels suiker
2 eetlepels Maizena
2 koppies asyn
2 koppies water
1 koppie blatjang
1 koppie appelkooskonfyt

MAAK SO:
Braai die uie, voeg kerrie, borrie, suiker en asyn by, Meng die Maizena en water. Voeg by mengsel en bly verhit en sodra begin borrel voeg blatjang en appelkooskonfyt by. Kook deur en sit af. Gooi oor jou vleis en roer elke dag om. Die lekkerste is as jy dit sewe dae laat marineer.

BRON EN FOTO: Sonja Müller De Wit

HEERLIKE BROODROLLETJIES
FOTO: Ronel Muller Thoma‎
FOOD LOVERS RECIPES
10 g Anchor Yeast
600 g koekmeel
10 ml suiker
10 ml sout
2 eiers, goed geklits
25 g margarien
200 ml louwarm water
100 ml louwarm melk

Plaas al die droë bestanddele saam met gis in ‘n mengbak en meng goed saam.
Voeg margarien by en vryf in.
Meng die melk, water en eiers en voeg by meelmengsel.
Meng tot ‘n sagte deeg en knie goed deur, as deeg te styf is kan meer water bygevoeg word.
Plaas deeg in ‘n gesmeerde bak en bedek en laat rus 30 min.
Knie af en verdeel in 18 balletjies. Plaas op gesmeerde bakplaat en laat rys vir 30 min.
Bestryk met geklitste eier en bak by 220°C/425°F vir 12 tot 15 min.

KANIKA’S PUMPKIN FRITTERS
This recipe is awesome. My children love it.
2 cups cooked pumpkin
50 ml melted butter
50 ml brown sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
125 ml flour
1 teaspoon baking powder

Combine all the ingredients.
Grease a muffin pan and pour mixture into pan.
Sprinkle with brown sugar and cinnamon.
Bake at 190°C for about 30 minutes or until done.

Sauce:
1 cup milk
125 ml sugar
50 g butter
5 ml caramel or vanilla essence

Dissolve sugar over low heat.
Bring to the boil and boil for 5 minutes.
Thicken with some Maizena mixed in a bit of milk.
Cook to desired thickness.
Pour over cooked pumpkin tarts as soon as they come out of the oven and are removed from the pan.
Leave to stand so that sauce can draw into the tarts.
Makes 12 – 20 muffins depending on the muffin pan size.
I use one and a half times the sauce recipe because my children love the sauce.

Recipe posted by Kanika Olivier

GRANDMA’S COUNTRY WHITE BREAD

*Makes 2 loaves

INGREDIENTS
3 cups luke-warm water
¼ cup sugar
1 ½ tablespoon yeast
⅓ cup oil
1 tablespoon salt
6 – 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour… closer to 8 cups, and it will make a softer, less-coarse bread.)
*option: 1 tablespoon vital wheat gluten (if using whole white wheat flour)

DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6 – 10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

Punch the dough down, divide and and form into 2 loaves. Place the dough in 2 greased bread pans. (I use 9″ pans.) Cover and let rise till the top of the dough is an inch or two above the bread pans.

Bake at 375°F for 25 minutes. Remove the baked loaves from their pans immediately, and place on a cooling rack. Slice, and serve warm with butter and honey.

Store in an air-tight bag. Baked loaves AND bread dough freeze well.

PHOTO: Bettie Venter

COCONUT FROSTING
1 can coconut milk
2 teaspoons maple syrup
½ teaspoon vanilla beanPlace can of coconut milk in the fridge and leave overnight. This will allow the milk and the cream to separate.
Take the coconut cream out of the fridge. Turn can upside down and open, scoop out the cream and put in a mixing bowl. Save the milk to use in baking or smoothies
Add vanilla and maple syrup to the cream
Whip the cream for a couple of minutes with an electric mixer until it is fluffy

SOURCE: Casey Jade

GARLIC PRAWN LINGUINI
2 tbs olive oil
1 kg peeled and deveined tiger prawns
3 cloves garlic crushed
Salt and pepper
Marinate prawns in this mixture and set aside for 1hr

2 tbs olive oil
1 red capsicum sliced
1 punnet or 250 g cherry tomatoes sliced in half
1-2 chili bullets sliced (optional)
6 cloves garlic crushed
1/2 cup freshly squeezed lemon juice
Zest of 1 lemon
Salt and pepper to taste

1/2 cup chopped parsley (reserve 1/3 for after u add pasta)
500 g linguini pasta(cook according to packet)
2 tbs olive oil.

Heat oil and flash fry prawns for 1min. Once cooked removed from pan. Add tomato, capsicum and chili and mix well. Cook for 2min. Add garlic and mix. Add parsley and then add prawns and lemon juice and zest . Cook for 2min. Add salt and pepper.Add pasta and and oil and stir through. Remove from heat. Add the rest of the parsley on top and serve

SOURCE: Dalal Al Boush

PETRO SE SOUTTERT
1 blik bully beef
1 blikkie Viennas 280 g
1 ui , gerasper
2 snytjies brood
¾ koppie melk
15 ml botter
4 eiers
2 hande vol gerasperde cheddar kaas
pietersielie

Voorverhit oond 180 ºC.
In ‘n groot genoeg pot, meng melk, botter en brood, op lae hitte verhit en meng tot botter gesmelt het en alles lyk soos pap. Haal van stoof, rasper ui in.
Sny beef in klein blokkies en doen dieselfde met worsies, meng eiers in en kaas.
Jy kan sout en pepper na smaak by sit en pietersielie Meng alles goed deur.
Skep in gesmeerde vuurvaste bak . Bak vir so 20 minute of tot mooi goudbruin en gaar, ek verkies dit afgekoel.

RESEP EN FOTO: Petro van Genderen

OLIEKOEK MET SUURLEMOEN-KONDENSMELKVERSIERSEL
Resep en foto: Ria Jacobs
FOOD LOVERS RECIPES
3 koppie koekmeel
6 teelepels bakpoeier
¼ teelepel sout
2 koppie suiker
1 koppie water
6 eiers
100 ml olie
1 teelepel vanilla geursel

Sif die koekmeel.
Verhit die water en olie saam.
Meng die eiers, sout, vanilla en suiker tot romerig.
Vou die meel in die eiermengsel in  en strooi die bakpoeier bo-op,  giet die water en oliemengsel oor en vou in mengsel in. Verdeel in 2 koekpanne en bak 25 minute by 180ºC.
Maak los in pan en keer uit op draadrakkies en laat afkoel

SUURLEMOEN-KONDENSMELKVERSIERSEL
1 blikkie kondensmelk
kwart blikkie suurlemoensap
3 teelepels gelatien
75 ml water

Los gelatien op in warm water nie kookwater nie laat effens afkoel
Maak kondensmelk suur met suurlemoensap en gooi dan die gelatien water by en laat ‘n rukkie staan en smeer op die koek.
Enjoy

HOT STICKY CHICKEN
10 pieces chicken drumsticks and thighs
200ml Ina Paarmans sticky marinade
2 t Chili flakes (according to taste)
2tbs Spurs chicken spice
Salt
Little bit of white wine vinegar.

Coat chicken with the spices, rest for 30 min, add sticky marinade and vinegar and marinade for 2 hours. Cook in the oven for 45min to an hour, at 180.
Or on the braai, must have a lid that can close. Heat in closed braai should be around 180.
Cooking time the same

RECIPE AND PHOTO: Coetzee Neethling

ELSABIE SE LAMSKENKELS IN ROOIWYNSOUS
Braai lamskenkels in bietjie olie tot begin verbruin.
Plaas in oondskottel.
Gooi oor die skenkels:
2 blikkies tamatie en uie
1 klein houertjie tamatie pasta
1 koppie rooiwyn
1 koppie vleisaftreksel met
1 E gekapte knoffel 

Sprinkel mildelik met die Arabiese speserye/kruie.
Sit deksel op en bak in voorverhitte oond by 200°C vir die eerste uur en stel daarna af tot 160°C vir nog 2 ure.
Die vleis kan met ‘n vurk van die been afgehaal word so sag is dit.

RESEP EN FOTO: Elsabie Templeton

Arabiese Speserye is:
Arabian Lamb Seasoning
Aromatic coarse blend without salt
For lamb and other meat specialities.
Imparts a fine garlic flavour
Pepper, thyme, garlic, aniseed, rosemary & chilli