KNOFFELBROOD ROLLETJIES
2 groot eiers
25 ml olie
2 koppies louwater
Meng bogenoemde saam en hou eenkant.
Meng die volgende saam:
¼ koppie suiker
1 pakkie kitsgis
1 eetlepel knoffel(of kan meer ook gebruik)
knippie gemmer
5 koppies koekmeel

Meng 1ste gedeelte met 2 de gedeelte om die deeg te vorm.
Maak die volgende sous.
Sous:
¾ koppie margarien(ek gebruik 250g)
3 eetlepels knoffel(gebruik meer baie lief vir knoffel)
5 teelepelspietersielie
2 teelepels droë kruie
Maak bolletjies van die deeg en rol in die sous. Pak in ‘n voorbereide oond pan en giet die res van die sous oor die bolletjies.
Laat rys en bak in oond 180ºC vir  35/40 min.
Strooi kaas oor indien verkies
Resep en foto:Melissa Su Victor

BACON HASH BROWNS
makes 12
3 medium potatoes
1 small onion
3 rashers streaky bacon, chopped
1 tablespoon self-raising flour
½ tablespoon milk
1 egg
freshly ground black pepper
vegetable oil (for deep-frying)
sea salt
Peel and coarsely grate the potatoes and onions and place in a large mixing bowl.
Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper.
Mix well to combine.
Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches.
Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.
Drain on kitchen towels and season liberally with salt.
Eat immediately, or keep warm in a low oven until ready to serve.

Debbie Bornman:
Dit was heerlik. Ek het myne in muffin panne gedruk en in die oond gebak. Hou nie so baie van die “deep fried” ding nie
Op 230°C en vir so ongeveer 40 min. Ek sal dit bietjie vroeër uit panne haal en op ‘n bakplaat sit vir ‘n rukkie.
Dit sal dan meer crispy wees aan die buite kante. Ek dink maar so. Maar dit was heerlik in elk geval.

SUGAR PASTE
Makes 1 kg (2 1⁄4 lb)
60 ml (4 tbsp) cold water
20 ml (4 tsp/1 sachet) powdered gelatine (you can use the vegetarian version)
125 ml (4fl oz) liquid glucose
15 ml (1 tbsp) glycerine
1 kg (21⁄4lb) icing (confectioners’) sugar, sieved, plus extra for dusting
Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and glycerine, stirring until well blended and runny.
Put the icing sugar in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly. Mix well. Turn out on to a surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky. The paste can be used immediately or tightly wrapped and stored in a plastic bag until required

FONDANT

800 g suiker
300 ml water
1/2 t cream of tartar
knippie sout
kleursel

Kombineer die suiker, sout en water in n pan. Was die suiker kristalle van die kant af en maak toe vir 30; sekondes. Roer die cream of tartar by. Kook aanhoudend tot die sagte bal staduim bereik word. Verwyder van stoof. Roer bietjie kleursel by en gooi die fondant op n effense klam, koue vlak oppervlak uit en laat staan tot louwarm. Klop nou die mengsel met n hout lepel tot dit lig en roomerig is. Knie dit tot dit glad is. Rol uit tot op 10 mm . Maak n lap klam en gooi oor vir i uur. Maar glo jy kan dan solank jou blomme vorm.

Foto:  Thalia Botha-Rondganger
Resep:  Adri Ganz

APPLE STRUDEL
3 apples peeled and core removed thinly sliced, (granny smith appels )
½ teaspoon cinnamon
2 tablespoons castor sugar,
1 tablespoon cake flour
¾ cup sultanas, or raisins
1 sheet of puff pastry
1 egg
icing suger to dust

Combine cinnamon, sugar, flour, raisins and apple in bowl and toss to coat all over.
Lay the pastry on a board with some flour, spoon the mixture on the pastry leaving a 1 inch border.
Roll the pastry up like swiss roll, leaving the join underneath and place on baking tray. (spray and cook)
Mix a dash of water with the egg and brush over.
Make a few 1” inch cuts on the top of pastry and place in pre-heated oven for 35 min or till brown.
ENJOY!!

Recipe posted by John Gattinger
Photo:  Rina Kleinhans

MARISKA SE ROLKOEK
4 eiers geskei
200 ml strooisuiker
250 ml koekmeel
10 ml bakpoeier
3 ml sout
50 ml melk
aarbeikonfyt
500 – 750 ml vars room
½ plak sjokolade
Klits die eierwitte styf, maar nie droog nie.
Klits die eiergele met die strooisuiker.
Meng koekmeel, bakpoeier, sout en die melk by die eiergele.
Roer die geklitste eierwit by.Verdeel in 2 rolkoekpanne uitgevoer met bakpapier.
Bak vir 5 min. teen 180ºC.
Strooi bietjie strooisuiker op ‘n vaddoek en keer die warm rolkoek daarop uit, rol dadelik op en laat effens afkoel.

Rol oop en smeer binne met aarbeikonfyt.
Room:
Klits 500-750 ml vars room tot styf. Smeer ‘n gedeelte op die konfyt en rol toe. Smeer die res van die room bo-oor die rolkoek.
Smelt die sjokolade met bietjie room of melk en maak zig-zag patrone oor die room. Sit aarbeie op wat in die oorblywende sjokolade gedoop is.

Dit is regtig HEERLIK!!! Die volgende dag is dit op sy lekkerste.

Resep en foto: Mariska Rossouw

DEEP FRIED NOODLES
Cut the noodles into shorter lengths before frying. Using a kitchen shears, cut into lengths of approximately 3 to 4 inches.
Heat oil, approximately 3 inches in depth, in a wok or deep-fat fryer to 190° or until it is smoking. Vegetable oil or peanut oil can be used.
When oil is properly heated, place the noodles in the hot oil (the noodles should not be presoaked). Within a couple of seconds the noodles will puff up and be slightly browned. Use a slotted spoon to turn the noodles over in the hot oil and cook for a few seconds more, until second side is slightly browned.

Using the slotted spoon, lift the noodles out of the oil and place them in a dish or on a plate lined with paper towels to allow oil to drain.

Keep in mind that the noodles will puff up to almost four times their size in width when adding them to the hot oil. Cook the noodles in small batches to allow for expansion while frying.
When you are finished deep-frying, the remaining oil can be cooled slightly, strained, placed in a container and stored for later use.
Elize de Kock

Blomkool gestoom vir 5min
Uie en spek op die kant gebraai met sout en peper en knoffel stukkies
Blomkool by gegooi en gebraai en gedroogde dill gemeng
Wit sous gemaak en alles gemeng met 3 eiers .
Vir die kors het ek skud seeg gemaak en n diep bak die skud deeg uit gedruk. Alles in die bak gegooi en kaas bo-op gestrooi met spek stukkies bo oor. In die mikrogolf gesit vir 10 min en gebraai in mikrigolf vir so 4min. Uitgehaal en laat afkoel. Geniet saam met room en kaas frikkedele. Dit het vorentoe gesmaak

AWB BOERE PAELLA

Ek het uie en soetrissies gebraai saam met hoender fillets en Choriso. Toe voeg ek rys met hoender aftreksel by en ‘n koppie wit wyn. Daarna toe sit ek tamatie pasta en ertjies by. En vir speserye sout, peper en kerriepoeier. Dis dit. Dit is heerlik.

Resep en foto: Tersia Loggenberg

OUMA HETTIE BOUWER SE VRUGTEKOEK
Christmas is almost upon us, thus I would love to share with you my late granny’s Fruit Cake recipe!!
500 g fruit cake mix
3 cups cake flour
5 ml bicarbonate soda
10 ml baking powder
5 ml salt
3 extra large eggs
5 ml cinnamon
5 ml ginger
5 ml all spice
1½ cups sugar
½ cup cherries, halved
½ cup nuts of your choice, halved
250 g dates, chopped
250 g stork bake margarine
1 cup boiling water
½ – 1½ cups of sherry/brandy

Take your baking tin / pot and prepare it as follows:
Line the whole pot with foil – shiny side out. Fold the excess over the edges of the pot as you are going to wrap the cake with it afterwards. Then line the base only with some baking paper. Spray with “Spray and Cook”. Keep one side.
Pre-heat your oven to 160ºC.
Mix the boiling water, sugar, butter, spice and all the fruit (except the cherries and nuts) in a big pot. (As you are going to mix the whole cake in the pot).
Heat until boiling point, mix in Bicarbonate Soda.
Let it cool down in the pot, mix in Cherries and nuts when cooled down.
Sift all dry ingredients over the cooled fruit mix and mix well.
Beat your eggs well and pour into your batter, mix well.
Spoon batter into the prepared big deep baking tin / pot.
Put in the pre-heated oven and bake at 160oC for ± 1½ hours, depending on your baking tin.
Check cake after about 2/3 of the baking time with a test pin.
I did find that sometimes the baking time is too much.
When test pin comes out clean remove cake from the oven and pour over your Sherry/Brandy. Fold foil over cake and close with a lid to cool down. DO NOT REMOVE FROM BAKING TIN/POT.
Let it cool down in the pot until completely cold, remove then and place in a air-tight container.
Pour extra Sherry/Brandy over the cake on a weekly basis until you ice it or use it. ENJOY!!
PS: I love my fruit cake with lots of fruit, so I double my Cherries and nuts…

Posted by  Esmarie Friedrichs‎