ALTA SE GROENVYE KONFYT
Ek kook my vye 3 kg op ‘n slag.
Was vye goed af.
Sny kruis in onderkant van vy, nie te diep nie, vy moet mooi uitgeswel wees.
Laat oornag in kalk water lê.
Vye moet toe wees onder water.
Ons gooi kalk in emmer (om en by ‘n 10 liter emmer met 1 boksie kalk – ongeveer 3 eetlepels), roer goed, laat kalk afsak en gooi net die skoon water oor vye, maak weer vol water en laat kalk afsak en gooi weer skoon water oor tot al die vye goed toe is onder die water. Laat staan oornag.
Volgende dag, was die vye goed af onder lopende water voor dit in water gekook word.
Kook genoeg water in kastrol om die vye te bedek, voeg vye by terwyl water kook, as vye begin kook – net 15 min en skep uit.

Terwyl die vye kook, kook  die volgende stroop:
1 kg vrugte
5 koppies suiker
7 ½ koppies water
stuk gekneuste gemmer
1 suurlemoen se sap

Vermeerder suiker en water soos jy vrugte vermeerder.
M.a.w. as jy 3 kilogram vrugte vat dan gebruik jy:
15 koppies suiker
22 ½ koppies water
sap van 2 suurlemoene
Sodra die stroop se suiker alles opgelos het en die stroop lekker kook, pak die vye in die stroop.
Kook vir ± 2 tot 3 ure tot stroop dik is en vye blink is en vol stroop.
Bottel die warm vye in voorbereide bottels, pak die bottels vol vye en gooi die bottel verder vol stroop, seël dadelik.
Resep geplaas deur Alta Gunter Van Dyk
Foto: Alta Gunter Van Dyk

FRIKKADEL GEREG
aartappels
1 ui
1 teelepel pietersielie
1 pakkie maalvleis (± 500 g of pas aan by hoeveelheid mense)
sout en peper na smaak
kaasskywe/gerasperde kaas vir bo-oor

Sous:
5 eetlepels botter
4 eetlepels koekmeel
4 koppies melk
2 teelepels sout
½ teelepel neutmuskaat

Kook aartappels met skil tot sag. Skil af en sny in skywe en pak dit rondom in pan en op die bodem. (hou ‘n paar uit)
Gooi maalvleis, uie en pietersielie in ‘n bak en meng met ‘n bietjie sout en peper.
Maak bolletjies en pak dit bo-op die aartappels.
Vat van die aartappelskywe en sit dit tussen die bolletjies.
Maak die sous aan en gooi bo-oor en sit kaas skywe/gerasperde kaas bo-op.
Sit dit in die oond en bak dit omtrent ‘n halfuur op 180°C.
Foto: Jolene Smith
Resep geplaas deur Jolene Smith

JEAN-LOUIS’S QUICHE
Oven temp: 220°C
Pastry:
250 g (500 ml) cake flour
125 g (125 ml) butter or margarine
5 ml salt
1 egg
45 ml water
3 ml baking powder

Filling:
500 g onions
50 ml oil
100 g smooth cottage cheese
2 eggs, lightly beaten
125 ml cream or plain yogurt
5 ml baking powder
salt
freshly ground black pepper
grated nutmeg

Make the Pastry:
Knead all the pastry ingredients together until smooth, roll out and line a well greased 25 cm quiche tin. Refrigerate for 30 minutes.
Make The Filling:
Saute the onions in the oil until translucent and use to line the pastry shell. Mix the remaining ingredients and pour over the onions.
Bake The Quiche:
Place the quiche tin in the preheated oven and bake for 15 minutes. Reduce oven temperature to 200°C and bake for a further 25 minutes.
This recipe is perfect for the normal quiche tin. For this Pyrex dish I doubled my cheese and cream quantities and adjusted the length of time to bake according to my oven.
Photo: Diana Faith Du Plessis-Swart
Recipe posted by Diana Faith Du Plessis-Swart

OUTYDSE GEMMER POEDING
2 koppies meel
1 koppie suiker
2 koppies melk
1 eetlepel asyn
2 eiers
2 teelepels bakpoeier
2 teelepels koeksoda
2 teelepels gemmer
2 eetlepels appelkooskonfyt

Voorverhitte oond tot 180°C. Spuit oondvaste bak met spray en cook.
Los die koeksoda in ‘n bietjie van die melk op.
Meng die nat bestanddele saam. Sif droë bestanddele saam in aparte bak. Meng die nat bestanddele by die meelmengsel in en skep mengsel in voorbereide bak. Bak vir 40 tot 45 min. tot gestol en bruin.

Kook die volgende saam vir die sous:
1 koppie suiker
2 teelepels gemmer
1½ koppie water

Gooi die warm sous oor warm poeding sodra die poeding uit die oond uitkom.
Laat staan ‘n rukkie en bedien met vla of roomys
Foto: Linda Diedericks
Resep geplaas deur Linda Diedericks

RISOTTO OP DIE KOLE
Liezl Louw het gisteraand vir ons die heeerlike risotto oppie kole gemaak in ‘n swartpot.
1 klein green pepper, gekerf
1 medium ui, gekerf
olie vir smoor
1 pakkie sampioene, gekerf
2 koppies risotto rys
1 liter warm water
2 pakkies Royco chicken a la king
1 koppie witwyn
3 grasuie, gekerf

Braai die ui en greenpepper tot sag en voeg die sampioene by en braai nog ‘n paar minute.
Los die chicken a la king in die liter water op.
Voeg die water, rys en wyn by die uie mengsel.
Laat prut alles saam vir 40 tot 50 min en roer elke vyf minute tot die meeste vog weg is.
Tien minute voor die einde voeg die grasuie by en roer goed.
Bedien met parmasaan sprinkel.
Was baaaaie lekker!
Foto: Gideon Louw
Resep: Liezl Louw

CREAMY BEEF AND SHELLS
yield: 4 servings
230 g  medium pasta shells
1 tablespoon olive oil
450 – 500 g ground beef
½ medium sweet onion, diced
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
2 tablespoons all-purpose flour
2 cups beef stock
425 g can tomato sauce
3/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
½ cup  shredded extra-sharp cheddar cheese

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
Serve immediately.
Photo: Benita Rodrigues
Comment:
Ek het ander pasta gebruik, nie dieselfde as in die resep nie, maar dit is een van die lekkerste wat ek in ‘n lank tyd geproe het en verskriklik maklik.

PIZZA BROODJIES
(vinnige aandete)
Foto en Resep: Christelle van Rooyen
FOOD LOVERS RECIPES
Rooster snye brood (moet niks opsmeer nie) in oond aan albei kante tot effens bruin (brood moet nie meer sag wees nie).
Gooi bietjie kaas, smeer dan “Miami sweet tomatoe relish with chilli” oor (een blikkie is genoeg vir 9 snye brood), bietjie sout en peper, dan russian wiele en stukkies uie en dan kaas oor.
Bak tot kaas gesmelt is en worsies ens mooi warm is (of kan worsies warm opsit maar pasop vir sous as jy vooraf braai, dit maak die brood nat).
Ook lekker met ander vleis variasies (gevlokte hoender, gaar maalvleis, ham, ens.)

JAM THUMBPRINT COOKIES
250 grams of butter
1 ½ cups of sugar
2 eggs
2 teaspoons of vanilla essence
3 ½ cups of flour
2 teaspoons of baking powder
pinch of salt
1 cup of desiccated coconut
½ cups of milk
jam

Cream butter and sugar until light and fluffy.
Add eggs and vanilla essence and cream some more.
Next add sifted flour, baking powder and salt.
Break off small pieces and roll into balls.
Dip each ball into milk and roll in desiccated coconut.
Press a hole in the center of each ball.
Bake for 15 minutes on 180 ºC.
Drop a little jam in each hole once out of the oven.
Photo: Yasmeen Ibrahim
Recipe posted by Yasmeen Ibrahim

RICE SALAD WITH BACON
1 cup of rice
1 tsp BBQ spice
1 packet diced bacon
1 green pepper chopped
1 onion, finely chopped
1 packet mushrooms chopped

Cook the cup of rice as per normal, but adding a tsp BBQ spice with it.
Fry the bacon and add the onions, fry until the onions is soft and the bacon crispy, add the rest of the ingredients to the pan and fry until everthing is done.
Add fried bacon mix to the rice when rice is done.  Mix well.
Can be served hot or cold.
Recipe and photo: Franco Dippenaar

SWEET POTATO WITH ROOIBOS TEA
1 ½ tbsp butter
5 medium sized red skin sweet potatoes, peeled and cut in rings
1 ½ cups strong Rooibos tea
1 ½ tsp custard powder
1 cup sugar

Melt butter till bubbling in a pot. Add the sweet potato and sugar. Bring to quick fry. Turn down heat and add Rooibos tea. Let simmer till tender. Mix custard powder with some warm water to a paste. Drain fluid from pot and mix with custard paste in separate pot till it becomes thick like syrup. Pore back with potatoes and turn heat to low and simmer for 5 minutes. Careful it burns quickly.
Resep: Franco Dippenaar