MENGELSLAAI MET PYNAPPEL
¼ engelse komkommer
1 klein soet pynappel
¾ groen soetrissie
300 g Romanita babatamaties
Ina Paarman Garlic and Black Pepper sout

Sny alles in blokkies en tamaties net middeldeur. Geur met Ina Paarman kruie. Ek het geen slaaisous gebruik, die pynappel ens. gee lekker smaak. Maak medium slaaibak vol.
Bedien met vis/visvingers en goudbruin gebakte aartappelskywe. Die aartappelskywe het ek paar minute gekook met skil en al, die water gedreineer en in olie gebak tot goudbruin.
Resep geplaas deur Christelle van Rooyen
Foto: Christelle van Rooyen

WORSROLLETJIES MET MAALVLEIS
Op skool was daar ‘n bakery oorkant die straat en hierdie pasteie het my laat onthou dis hoe hulle s’n geproe het.
Deeg:
3 koppies meel
125 g margarien
1 eier
2 ½ teelepel bakpoeier
sout
Vryf botter in meel, voeg bakpoeier, sout en eier by en maak aan met water tot stywe deeg. Rol lang stroke en skep die vulsel op.

Vulsel:
250 g maalvleis (ongeveer)
1 gaar aartappel, in blokkies gesny
1 klein gerasperde ui
knippie naeltjies
¼ teelepel koljander
1/8 teelepel tiemie
sout na smaak
1 eetlepel meel
½ eetlepel asyn

Kook maalvleis tot gaar, voeg alles by en meng goed, laat afkoel.
Skep vulsel op deeg stroke en vou toe.
Sit op bakpapier in pan, verf met eier en prik met vurk.
Bak 180°C vir 25 min of tot bruin en gaar.
Resep geplaas deur Roni vd Walt
Foto: Roni Van Der Walt

GEBAKTE HOENDERLEWERS MET SUURSOUS
Heerlike middagete geëet, gebraaide spek, gebakte tamatie, hoenderlewertjies gebak en suursous met stywe pap.
500 gram hoenderlerwertjies
Maak mooi skoon en druk ‘n halwe lemmetjie se sap oor lewertjies.
Geur met:
1 teelepel gebreekte koljander
1 teelepel bbq speserye
1 teelepel aromat

Meng goed, rol nou elke lewertjie in meel en bak in vlak olie oor medium hitte (ek het gas stoof en is bietjie vinnig)

Bak mooi bruin en amper gaar, skep uit en laat rus, maak sous van die bietjie meel wat oor is in jou bak waarin lewertjies was en voeg 1 teelepel bisto by. Meng met bietjie water.
Deglace jou pan met bietjie water en voeg sous mengsel by kook goed deur.
Proe vir nog geurmiddels. Ek voeg nog bietjie swart peper by asook lea perins Worchestersous, Dit laat my terug verlang na my ou moeder, dit was Saterdae oggende se “brunch” in ons huis, partykeer niertjies of wors of ‘n tjoppie.
Resep en foto: Alta Gunter Van Dyk

‎
IDEAS FOR COUSCOUS
Natalie Smith‎:
I myself have never made couscous however I really like it. I got a box from my aunt but have no idea how to make it or what even to make it with. Anyone have any good ideas?
Rina Kleinhans:
Follow These Steps:
Boil water. For each cup of dry couscous, use 1 ½ cups of water. Bring to boil in saucepan.
Add ½ tsp salt to the water and a little olive oil or butter if desired, to add moisture.
Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes.
Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions.

Dionné Page Olivier:
Couscous is crushed durum wheat. It really tastes like nothing so you have to really jazz it up with what you add to it. To cook the couscous, you simply add equal amounts of couscous and boiling water, then stir and cover with clingfilm and let it soak up all the water. Once that is done, I season my couscous – lots of salt, pepper and Aromat and a heaped teaspoon of butter and stir through. Taste the couscous, add more if you need, its gotto taste like something.
I mainly use it to make a salad, so I chop (small blocks) cucumbers, tomatoes, onion and coriander and stir through the cooled couscous and season more if need be. You can also stir through a little vineagrette dressing. Couscous is also lovely when stirred through roasted oven veg.

Elsabie Templeton:
No need to cook as Dionne said. It makes an awesome salad if you use chicken stock in the boiling water and once fluffed up, top with grilled veggies and feta cubes and drizzle balsamic glaze over.

Hanlie Wethmar:
We make it on a weekly basis (resto) and very easy and tasty. Add dry seasoning (ras el hanout or other spices). Pour olive oil on dry couscous and rub in until covered. Pour orange juice over until covered and let stand for an hour or two. Then you can add whatever you wish (cucumber blocks, tomato, feta cheese, etc)
Rina Kleinhans: Very interesting, do you use cold orange juice?
Hanlie Wethmar:
Ja hoor. Ek begin my gereg daarmee. En na so 2 uur max is die goed. Nog deurroer en die is klaar. Lemoensap gee ‘n lekker smaak hieraan. Veral met die gepaste kruie.

Susandupreezbotha DA Gama Angels:
1 Cup couscous, put in container, cover with boiling water, put lid on, leave for 10 minutes. Fluff with a fork. Mix with mixed veggies/curry veggies; finely chopped onions and cocktail tomatoes cut in half and green salad; tuna and mayo; chic and mayo; flaked smoked salmon; smoked mussels with the oil; broccoli and cauliflower; very finely chopped cabbage; chakalaka. Depends on how much you make – for that you decide how much you want to mix the couscous with and not too much mayo and oil.

Maranda Van Dam:
Ek gooi sommer kookwater daaroor met botter en halwe blokkie stock.

Photo:  Elsabie Templeton

MY MAN’S CHICKEN CURRY
Recipe posted by Yolande Potgieter
Photo: Yolande Potgieter
FOOD LOVERS RECIPES
If you like curry, try this recipe! The flavours are fresh and “clean” and has loads of flavour. Adjust the amount of chilli to your spice preference. We usually double the recipe because it tastes even better the next day! And we double up on some of the ingredients like the garram masala, chillies, tumeric, ginger and chopped tomatoes of the recipe below for extra flavour.
1 large onion
50 g ginger roughly chopped
6 garlic gloves roughly chopped
4 tablespoons vegetable oil
2 teaspoons cumin seeds
1 teaspoon fennel seeds
5 cm cinnamon stick (or I tsp ground cinnamon)
1 teaspoon chilli flakes or use fresh birds eye chilli’s (we use 4 for lekker spicy!)
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon white sugar
400 g can chopped tomatoes
8 chicken thighs (skinned, boneless) or breast (about 800 g)
250 ml hot chicken stock
salt and pepper to taste
small bunch chopped coriander (a few tablespoons)
cream or yogurt to taste

Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
Put the chopped garlic cloves and ginger into the same food processor and add 4 tablespoons water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
Heat the vegetable oil in a wok or large pot/pan set over a medium heat.
Combine the cumin and fennel seeds with the cinnamon stick and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.
Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the can chopped tomatoes.
Season with salt and pepper.
Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
Cut the chicken thighs or breast into 3 cm chunks and add to the pan once the tomatoes have thickened to a paste.
Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock.
Simmer for 8 – 10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
Sprinkle with the chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
We stir in copious amounts of the plain yogurt and sprinkle with loads of coriander!

TROPICAL CHICKEN WITH LIME AND CORIANDER COUSCOUS
1 whole chicken (or pieces on the bone)
2 onions, chopped
½ pineapple chopped up in chunks
2 cm piece fresh ginger grated (approx 10ml)
250 ml Pina Colada (pineapple and coconut flavoured) wine cooler
10 ml Chinese 5 spice mix
5 ml turmeric
big pinch of dried chilli flakes
2,5 ml sumac
30 ml red wine vinegar
oil
250 ml chicken stock
20 ml corn starch mixed in about 50 ml water

250 ml dry flavoured couscous made as per packet instructions with hot chicken stock instead of hot water

Fry onions in oil in pressure cooker for a few minutes. Add the chicken and fry all over. Add the pineapple, ginger, spices and the Pina Colada. Allow for cook on high heat for a few minutes to reduce the liquid a bit. Add the red wine vinegar and chicken stock and steam under pressure for 25 minutes. Allow the pressure to be released. Remove the chicken carefully and place in a plate to be cut into pieces. Stir the corn starch into the liquid in the pot and allow to thicken up a bit. Serve with the flavoured couscous.
Recipe and photo: Elsabie Templeton

LEKKER BOERE SUSHI
Lekker boere sushi vir die kosblik.
1 sny brood, platgerol en korsies afgesny en botter gesmeer.
¼ van snytjie in lengte, Bovril gesmeer
¼ met smeerkaas gesmeer
Het sommer bietjie ertjies fyngedruk en bietjie mayonnaise ingeroer en gesmeer op res van sny.
Worsie op die sny gesit en dit opgerol en rol in wiele gesny.
Dit is njammies lekker! Sommer net weer lus gewees vir speel.
Resep geplaas deur Roni Van Der Walt
Foto © Roni Van Der Walt

WATERMELON AND PEPPER FETA SALAD
¼ slice of a whole watermelon, pips taken out, cut into cubes
3 wheels of pepper feta cheese cut into cubes
few mint leaves, cut
Layer with watermelon, feta and then the mint.
No sauce.
Recipe and photo: Marie Dumas Jennings

Barbara Vermeulen:
Dis baie lekker. Ek sit rooi ui en olywe by, en bietjie balsamiese asyn en olyfolie, en swart peper.

Charmaine Merrick Jeffery:
Jy kan tabasco sous ook oorsit.

Elsabie Templeton:
Al wat daai slaai soek is balsamiese glans sousie.

Elsabe Pretorius:
En paar aarbeie😋 – dis ‘n lekker slaai!

Anne Bennett:
Also nice with pomegranate and ¼ cup of lime juice added.

SAUSAGE STUFFED FRENCH TOAST
Heerlike snack vir die krieket!
10 slices soft white bread (remove crusts and roll flat with a rolling pin)
10 cooked sausages (I used brown sugar and honey flavored sausages, you can flavour your own)
3 eggs
½ cup milk
3 tablespoons sugar
½ tsp cinnamon
1 tsp vanilla
1 tablespoon flour

Lay one sausage on the edge of each bread slice and roll up tightly.
Heat skillet with some butter on medium heat.
In a square dish, whisk eggs, milk, sugar, cinnamon, vanilla, and flour.
Dip each roll-up into the egg completely and fry in butter until golden on all sides.
Serve with syrup.
Recipe posted by Amanda Conradie

BOBOTIE RECIPE
30 ml butter
2 onions, peeled and sliced
2 teaspoons minced garlic
25 ml curry powder
5 ml cumin
5 ml ginger
25 ml turmeric
1 kg beef mince
1 apple, grated
1 tomato, chopped
100 ml cranberries, soaked in boiling water and drained
325 ml cream
5 eggs
salt and pepper
bay leaves

Preheat the oven to 180 °C.
Heat oil in a medium pan. Sauté the onions and garlic over a medium heat until transparent.
Add the curry powder and spices and fry for a minute until fragrant.
Add the apple, tomato and soaked cranberries and cook for about 2 minutes.
Now add the beef mince and mix well. No need to cook the mince.
Place mince in greased oven proof dish.
Bake 15 minutes and remove from oven.
Now whisk the eggs with the cream and season with salt and pepper and pour over the mince.
Arrange the bay leaves on top.
Bake for a further 25 to 30 minutes or until the custard has set.
Recipe and photo: Louise Venter