KERRIE MAALVLEIS VIR VETKOEKE
Deeg gekoop en gesny en gebak in lekker warm olie.
Bestanddele vir maalvleis
500g maalvleis
1 ui opgesny
1/4 tl vars knoffel
2 medium aartappels
1 k fyn gemengde groente.
1 eetl kerrie
1 tl borrie
Sout en peper
Blatjang na smaak
1 eetl suiker na smaak
Metode
Braai ui en knoffel en voeg al die droë bestanddele by behalwe suiker.
Roer en voeg die maalvleis by. Maak los met vurk om klonte uit te kry.
Voeg bietjie kookwater by, ek prut so 5 minute.
Sny aartappels in klein blokkies en voeg dit en gemende groente by maalvleis.
Voeg nog bietjie water by en kook tot gaar en nie te droog. Indien jy te veel water bygevoeg het vat van souswater en meng met 1 eetl soppoeier. Voeg by en roer.
Prut 5 minute.
As maalvleis gaar lyk toets aartappel met ‘n vurk dan voeg jy die chutney en suiker by en roer deur. Meng die twee eers.
Prut nog 5 minute en sit plaat af.
As dit reg proe kan jy bedien.
NS. Jy kan ‘n lourierblaar byvoeg van kook stadium af, dit gee n lekker smaak.
Resep vir maalvleis: Ronell Muller Boshoff

KATARZYNA’S RASBERRY HEDGEHOGS
This is the dessert which I prepare rather often and maybe even more often than the others. Fresh and sun-smelling raspberries arranged on a sweet chocolate mousse looked like colourful hedgehogs. I don’t know if this dish will remind everyone of hedgehogs, but the dessert will for sure be tasty for everybody.
Ingredients (for 5 people)
1 pack of chilled French pastry
200 g of raspberries
200 ml of 30% sweet cream
200 g of Mascarpone cheese
100 g of dark chocolate
2 tablespoons of milk
peppermint leaves
Heat the oven up to 190°C.

Smooth some baking pans for the small tarts with butter. Cut the French pastry into squares which fit into the baking pans and put them carefully into them. Smooth the top of the pastry with the milk and bake for 15-17 minutes. Leave to cool down.
Melt the chocolate in a bain-marie, then let it cool down a bit. Whip the cool sweet cream to make a fluffy mass. Mix it in gently with the Mascarpone cheese and chocolate. Put the chocolate mousse onto the French pastry to form small hillocks. Arrange the raspberries on top of this and decorate with the peppermint leaves.
Source and Recipe: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

LOVELY “GREEN” SALAD DRESSINGS
DULCIE SALAD DRESSING
½ cup vinegar
5 eggs
3 level teaspoons salt
4 med or 2 large garlic cloves
6 teaspoons sugar
4 tablespoons mixed herbs
3 cups oil
½ cup parsley, not chopped (1 punnet)
Bunch of spring onion
Liquidize all ingredients except oil.
Add oil bit by bit.
Blend well until a thickish consistency (thickness of the salad dressing)
*To make larger quantities just keep doubling the ingredients.
Sourse: Chantélle Saayman
CHIMICHURRI SAUCE
Makes about 1 cup
Ingredients
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Preparation
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Photo: Elsje Stander‎

GROEN SLAAISOUS VAN KAAPSE RESTAURANT
Ek het ‘n resep van ‘n restaurant in Kaapstad.
Groot bos pietersielie,
1/2 – 3/4 blik Appletizer,
3 spring onions,
stukkie garlic,
(as jy wil) stukkie groen chilli,
teelepel heuning,
versap dit alles met so ±3 eetl griekse joghurt.
GRASgroen slaaisous…… te mooi .
Bron: Pattie Rossouw

MARIE SE FRITTATA

Vanaand lekker frittata gemaak van leftovers. Gekapte ui en gesnyde hoenderwors gebraai met sweet chilli sous, gemengde groente bygevoeg met Italianse kruie, sout, peper en bietjie hoender spesery. 4 eiers geklits, oorgegiet en in pan laat stol.
Foto en Resep: Marie Dumas Jennings

MINESTRONE AND CHEESY ROSTI
2 tablespoons oil
1 packet streaky bacon chopped
2 cloves garlic crushed
1 onion chopped
2 sticks celery
2 small leeks cleaned and sliced
2 carrots peeled and chopped
1 large potato peeled and cubed
1 bay leaf
1 teaspoon Italian herbs
1 can tomatoes
1 tablespoon brown sugar
1 litre chicken stock
2 small baby marrow sliced
1 can butter beans drained and rinsed
Salt and pepper
Grated cheese
Parsley
Heat oil in a heavy based pot and fry the bacon
Add the onion, celery , leeks and fry for 2 minutes
Add the carrots, garlic and potatoes and cook for 5 minutes
Add the herbs, tomatoes, stock
Cook for for 15 minutes then add the baby marrow and the beans
Cook for further 5 minutes
Check for seasoning
Serve with rosti and garnished with parsley and grated cheese
Enjoy
Recipe and photo: Siphokazi Mdlankomo

TESSIE SE TOFFIE NAGEREG
(nagereg / koek / kolwyntjies – bedien met lou warm vla)
Bak tyd in mikrogolf oond vir ringpan 7 minute
6 kolwyntjies op ‘n slag 3 minute

2 eiers
1 koppie suiker
½ koppie mayonnaise
½ koppie kookolie
¼ teelepel sout
5 ml vanilla
4 eetlepels kitskoffie
6 teelepels kakao poeier
250 ml lou warm water
2 koppies koekmeel
2½ teelepels bakpoeier
½ fyn kaneel
Illovo Toffee sous
Mengsel 1
Meng kakao, koffie poeier, kaneel met ‘n eetlepel suiker in maat beker, roer goed, voeg koppie lou water by.
Mengsel 2
In verwerker of mengbak klits eiers, suiker, olie, vanilla en mayonnaise – meng goed tot suiker opgelos is.
Meng mengsel 1 by eier mengsel en laastens koekmeel en bakpoeier by.
Skep een derde van deeg in voorbereide ringpan, drup toffie sous oor deeg mengsel – plus minus 4 – 6 eetlepels.
Skep 2de derde van van deeg bo oor moenie roer.
Mikrogolf vir 7 min by vol krag – bedek en laat afkoel – as jy koek uitkeer is daar kraters wat deur toffee sous gemaak is. (sien foto)
Versier met ‘n koffie geur versiersel of bedien met lou warm vla as nagereg.
Deeg wat oorbly het ek gou ‘n paar cupcakes gemaak / my ringkoek pan is nie baie groot, met ‘n groter ringpan kan deeg net in 2 gedeel word.

Resep en foto: Tessie Pretorius

KINKEL ROOMYS
2 lt vanilla roomys
500 ml choc chip yogurt
1/2 kp choc chips
1 kp klapper
1 kp cranberries
Granaat pitte
Vanilla geur wafer beskuitjies

Laat roomys versag by kamertemperatuur. Meng yogurt, choc chips, cranberries en klapper deur. Skep helfte van mengsel in houer en sit wafers bo-op. Plaas in vrieskas tot gestol. Haal uit vrieskas en skep res van roomysmengsel op wafers, versier met granaatpitte. Plaas terug in vrieskas tot gestol, of oornag.
Hierdie was my probeerslag, maar kan afwissel met enige geur yogurt, regtig lekker.

Resep en foto: Mariette Heydenrych-Kotze

ALET CRUYWAGEN SE SNOEKTERT

Julle ek het dit sommer uit my kop uit gemaak maar hier kom dit.
Kook 4 aartappels in 2 kop van die water waarin jy die snoek gekook het.
Sodra aartappels sag is, krummel jy drie snye witbrood by en ‘n eetl margarien, maak die aartappels lekker fyn in die broodmengsel.
Laat prut tot ‘n papmengsel.
Voeg by 3 kop gevlokte snoek, 3 eiers, ‘n halwe kop melk, sout, peper en die sap van ‘n halwe suurlemoen.
Meng alles, gooi in bak en bak vir 20 tot 35 minute.
Dis regtig lekker

Foto en Resep: Alet Cruywagen

FATIMA’S CABBAGE FRIKKADEL
2 meaty bones or marrow bones ( very important, to give depth in flavor )
3 onions finely chopped
3 tablespoons of cooking oil
2 teaspoons of black pepper
1 teaspoon of salt
3 cloves
3 all spice
1 tablespoon of butter
½ a teaspoon of nutmeg
1 large cabbage

For the Frikkadel ( meatballs)
500 grams of steak mince
4 pieces of white bread soaked in water then squeezed dry .
2 garlic cloves peeled and finely grated
1 peeled onion grated
1 egg
1 teaspoon of salt
1 tablespoon of parsley
1 teaspoon of Black pepper
1 teaspoon of crushed chilies ( optional)

Heat a large pot or saucepan and add your bones and onions, cloves, all spice and salt. Braise till brown, add black pepper and add a cup of hot water. Cook till onions are almost gravy Like – adding water when needed. While this is simmering away – we make the Frikkadel.

Simply mix all meatballs ingredients together in a bowl with your hands – place covered in fridge while you prepare the cabbage leaves.

Ok, now check your pot with the bones and onions and give it another stir. Ensuring that it don’t burn. Keep on simmer.

The Cabbage leaves –
Separate the Cabbage into leaves, cutting the thick vein away or else you won’t be able to fold the leaves – now place the leaves 3 at a time in a large pot with boiling water. Let it cook for just a minute – remove with a slotted spoon – repeat with other cabbage leaves.

Ok – now take out your Frikkadel mix from the fridge – roll little balls and place in centre of cabbage leaves, now roll up into little parcels.

Place cabbage parcels into your brown onion gravy, neatly next to each other, add 1 tablespoon of butter at this stage and sprinkle with a little nutmeg – allow to simmer on a medium heat for 35 minutes. Serve with white rice and some lemon atchar.

Delicious !!!
Source: Cape Malay Cooking with Fatima Sydow

APPELTERT MET HEUNING LIKEUR SOUS
(6 porsies)
45 ml botter
200 g (250 ml) suiker
3 eiers
60 ml melk
140 g (250 ml) bruismeel
10 ml bakpoeier
6 appels
SOUS
10 ml karamelgeursel
250 ml ingedampte melk
200 g (250 ml) suiker
80 ml heuning likeur

Verhit oond tot 180°C. (As jy dit op die kampvuur wil maak, sien wenk onder)
Klits botter en suiker tot lig en romerig. Voeg eiers by en meng goed.
Voeg melk, bruismeel en bakpoeier by en meng goed tot gladde beslag.
Verwyder die appels se stronke en sny appels in dun skywe.
Gooi beslag in ’n oondvaste pan van 30 cm wat met kleefwerende kossproei gespuit is.
Versprei appelskywe eweredig oor deeg.
Sit in oond en bak vir sowat 30 – 35 minute of tot ’n toetspen skoon uitkom.
Sous: Plaas al die bestanddele vir die sous in ’n middelslag-pot en bring tot kookpunt.
Gooi warm sous oor tert sodra dit uit die oond kom. Sit voor met crème fraîche.

WENK
Jy kan die tert in ’n Weber maak. Versprei die kole eweredig en sit tert bo-op die draadrooster.
Maak die Weber toe. Bak vir 30 minute en toets of dit gaar is. Maak toe en bak langer indien nodig.

Resep: Hester Harding