QUICK YEAST BREAD
5 cups white all-purpose flour
3 tablespoons yeast
2 tablespoons sugar
1 teaspoon salt
2 cups warm water
1⁄4 cup cooking oil
Directions
Put 4 cups of the flour, yeast, sugar and salt into large bowl. Pour in hot water and oil and mix until combined – it will be sticky. Add the remaining flour in increments until dough is no longer sticky. Knead for about 5 minutes until dough is elastic and smooth. Place dough back into bowl and cover with a damp tea towel and let it rise until double its size – about 1/2 hour. Punch it down and divide dough into two pieces. Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan. Bake at 400°F for 40 minutes. Rub hot breads with water and wrap in a tea towel to ‘sweat’ to soften the crust.
Source:
Photo: Leontine Sitzer-Thomas

LENORE SE VETKOEK
1 ½ kg koekmeel
1 pakkie gis
sout en suiker na smaak
150 gram margarien
1 eier
500 ml water en 250 ml lou lou melk wat gemeng is

Knie 15 minute. Laat rys vir half uur.
Knie deeg af en laat rys weer vir 15 minute.
Knie af en maak in bolletjies.
Laat rys half uur en bak in lekker diep warm olie
Resep en foto’s: Lenore Combrink
Rina Kleinhans: Lenore baie baie dankie nou wil ek net iets by jou ook hoor wat hulle al hier op die groep bespreek het, as jy die vetkoek optel om dit in die olie te sit, watter kant sit jy eerste in die olie, en trek jy weer die vetkoek plat of sit jy hom net so in asb?
Lenore Combrink: Hi Rina I put the bottom in the oil and don’t strength it, I fry as is I lift it with a spatula.

KNOFFEL VETKOEK VARIASIE
3 k koekmeel
1 t bakpoeier
½ pakkie gis
1 t sout
4 e margarien
1 e gemaalde knoffel
2 t knoffel vlokkies
Meng margarien goed deur mengsel en voeg water by. Knie tot ‘n elastiese deeg.
Laat rys vir 2½ uur.  Vorm vetkoeke
Bak in diep olie.
Vervang knoffel met 1½ e anys of 2 e “all in one curry” of 2 e chakalaka.
Vier soorte smaak vetkoeke.

Bron: Danie Barnard Snr

PAN FRIED SALMON WITH TUNA AND AVOCADO SALAD
Salmon Prep:
Salt and ground black pepper with half fresh lemon juice, baked in butter. Skin down for 2 to 3 minutes then turn around for 1 to 2 minutes until done.
Salad
15 oz (or 3 small cans) tuna in oil, drained and flaked
1 English cucumber, sliced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
½ small bunch of cilantro (¼ cup chopped)
2 tablespoons lemon juice, freshly squeezed
2 tablespoons extra virgin olive oil
Source and Photo’s: Rian Johan Abrahams

ELSABIE SE TAMATIE EN UIE SOUS VIR PAP
Pap, sous en koedoe wors. Eenvoudige aandete.
1 groot ui opgesny
1 blik tamatie & uie
Worcester sous
bruin suiker (treacle suiker)
sout en peper na smaak
olyf olie
Metode
Braai uie in olie tot deurskynend en voeg die blikkie tamatie en uie by. Prut stadig en voeg Worcester sous, sout en peper en bruin suiker by na smaak.
Resep en foto: Elsabie Templeton

BAJIA KEKERERTJIE POFFERTJIES
Dis deel van ontbyt in Tanzanië, maar ook ‘n heerlike anytime snack!
Mens maak maar op gevoel maar:
± 1 koppie chick pea meel (kekerertjie meel)
1 sakkie yeast (gis)
Gerasperde wortel, uitjie, crushed peppeadew (hier kan mens eksperimenteer… Green pepper, knoffel ens.)
Knippie sout
Water, net genoeg om sag maar nie waterige degie te vorm-laat staan vir so ‘n uur en skep dan lepels vol in warm olie!
Eet vars netso!

Resep en foto: Carmari Fourie Strobos

SPUR SPICY SAUCE
1 can (8 ounces) (250 g) tomato sauce
1 can (4 ounces) (125 g) diced green chilies
½ cup chopped green bell pepper
1 green onion, sliced
¼ teaspoon hot pepper sauce
Combine tomato sauce, chilies, green pepper, green onion and hot pepper sauce in bowl; let stand 15 minutes.
Submitted by: Amanda Conradie

SPUR SE UIERINGE
4 uie, 5 mm dik gesny
500 ml bruismeel
5 ml sout
250 ml koue water
olie vir diepbraai
geursel van jou keuse
Bedek uieringe met yswater vir 2 ure in yskas. Meng bruismeel en sout en klits die koue water geleidelik by om gladde beslag te vorm. Dreineer uieringe en skud water af. Plaas koekmeel in sakkie en skud uieringe daarin. Verhit olie oor matige hitte. Doop uieringe een vir een in beslag en bak in olie tot bruin. Dreineer op papier handdoek en geur met sout.
Bron: Amanda Conradie

KATARZYNA’S CHEESECAKE MUFFINS
Today, after an especially brave meeting with a nurse, I prepared some cheesecake muffins for my son. I used silicon pastry cases. The muffins look beautiful and the fresh strawberries and peppermint leaves make them even more special, so every gourmand will be delighted with them. I will tell you in secret that it is difficult to eat only one cheesecake.
Ingredients (6 muffins)
1 lemon jelly
10 big strawberries
200 g of vanilla fromage frais
grated skin from half a lemon

Dissolve the jelly in 250 ml of hot water. Leave to cool down (not to set). Wash the strawberries, remove the shanks and blend them. Mix half of the jelly with the strawberries. Put it into the silicon pastry cases. Leave it to set in the fridge. Mix the rest of the jelly with the vanilla fromage frais. Put it on the strawberry jelly. Leave it to set in the fridge. Immerse the silicon pastry case in hot water for a while to get the dessert out of the dish.
Enjoy your meal!
Source: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

MARRIETTE SE PEPPERSOUSIE/KONFYT
1 elk rooi, geel en groen medium tot groot Peppers
1 kop Suiker
Haal pitte uit peppers en sny baie fyn, ek doen dit sommer in die twista
Plaas in bak en strooi suiker bo-oor.
Laat staan oornag of vir ten minste 3 ure.
Gooi volgende oggend in kastrol en kook.
Myne het ek vir 15 min gekook, want ek wil dit souserig he.
As langer kook, raak dit soos konfyt.
Eet op broodjie of saam lekker braaivleisie.
Ek het so 2 teel van die pitte ook bygevoeg.
Gaan volgende keer prober met paar brand rissies by.

Resep en foto: Mariëtte Kellerman