SAVOURY MINCE AND BEAN COBBLER

Recipe serves 4-5 Preparation time 25 minutes Cooking time 60 minutes
Share on email
INGREDIENTS
500 Gram Beef mince
30 Millilitre oil
1 red onion, chopped
1 Red pepper, diced
1 Green pepper, diced
425 Gram Tin red kidney beans, drained
10 Millilitre Worcestershire sauce
½ Teaspoon Thyme
½ Teaspoon Marjoram
2 Millilitre Sugar
Salt and pepper
150 Gram Self raising flour
30 Gram Stork Margarine
1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
50 Gram cheddar cheese, grated
1 Egg, beaten
10 Millilitre Worcestershire sauce
25 Millilitre Water
Milk to glaze
METHOD
Heat the oil and fry the mince and onion until well browned.
Add the peppers and fry for 2 minutes.
Pour in KNORR Spaghetti Bolognaise Dry Cook-in-Sauce, beans, Worcestershire sauce, thyme, marjoram, sugar and seasonings.
Bring to the boil and pour into a casserole dish.
Cover and bake at 180°C for 20 mins.
While waiting, make the topping by sifting the self raising flour and rubbing it into the margarine and stirring in the cheese.
Blend the egg with water and Worcestershire sauce, add to flour mixture and using a knife, stir to form a soft dough.
Roll dough to 1cm thickness and cut into circles using a scone cutter.
Brush the top with a little milk and arrange around the edge of the casserole dish and bake uncovered for 35 minutes until golden brown.

Photo and recipe posted by Beverley-Ann Botha‎

BARLEY SALAD
4 cups cooked barley
2 cups yogurt
1 cup cream
½ cup mayonnaise
1 to 2 cups of chopped caned pineapple, also add 3 tablespoons of the syrup
2 cups of spring onions
1 cup parsley
2 tablespoons lime juice
1 teaspoon salt
½ cup lemon mint (optional)

Mix all the ingredients together and then later add the cooked barley, once it’s cooled down.

Ps: the taste should be sweet & sour
Recipe and photo: Shan T Russ

BUTTER CARAMEL CHOCOLATE CAKE
Recipe tested and posted by Frances Botha
Photo: Frances Botha
FOOD LOVERS RECIPES
Chocolate cake topped with a creamy flan and drizzled with dulce de leche.
Butter caramel chocolate cake is something to die for.
For the cake:
1 cup dulce de leche
¾ cup butter, softened
1 cup sugar
1 whole egg
¾ cup all purpose flour
1 cup cake flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1/3 cup plus 2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons buttermilk
For the flan:
1 can sweetened condensed milk
1 can evaporated milk
4 whole eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
Cake toppings:
1 cup dulce de leche
½ cup finely chopped pecans

Preheat oven to 180ºC and position oven rack to the middle. Generously butter a 10-inch Bundt pan and sprinkle with flour or use cooking spray. Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly.
For the cake:
In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about ½ of flour mixture, followed by ½ of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly.
For the flan:
In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth.
Slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour.
Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop.
Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.

2 K Meel
3 E Botter
2 E Gouestroop
2 E Appelkooskonfyt
2 t Koeksoda
Knypiesout
Melk
(As jy dadels het kan jy een pakkie insny by deeg. Of rosyne as jy wil.)

Vryf botter in meel mengsel. Voeg al die bestanddele bymekaar, voeg net genoeg melk by om stywe deeg te maak.

STROOP IN DIEP KASTROL:
6K Warm Water
2K Suiker
Fyn kaneel en fyn gemmer na smaak. (Ek sit ½ teelepel van elk)
Meng alles goed en gooi dit in ’n diep kastrol.
Bring tot kookpunt en sit lepels vol deeg in die stroop.
Sit deksel op en stoom op stadige hitte vir 1 uur.
Bedien met poeding stroop en lekker vla !!!
Geniet dit !!!
Bron: Kook en Geniet 1966
Geplaas deur: Antoinette Rossouw
Foto: Lyn Stephenson

Lyn Stephenson sê ek het Self-raising meel gebruik met 1t Koeksoda, en 5ml Vanilla bygevoeg. En’ n halwe koppie melk gebruik. Dit proe fantasties!!!!!!!

WATERBUL
’n Tradisionele resep wat vroeër op afgeleë plase berei is – vandaar die eenvoudige bestanddele.
Lewer 6 porsies.
BESLAG
500 ml koekmeel
5 ml bakpoeier
2 ml sout
140 g sagte botter
5 ml fyn gemmer
5 ml fyn kaneel
15 ml fyn appelkooskonfyt
10 ml koeksoda
250 ml melk
STROOP
1 liter water
300 ml suiker

BESLAG
Sif koekmeel, bakpoeier en sout saam.
Room botter.
Voeg gemmer, kaneel en konfyt by botter en meng goed.
Los koeksoda in melk op.
Vou meelmengsel en melk om die beurt in beslag en meng tot ‘n redelike stywe deeg.

STROOP
Plaas water en suiker in platboompotjie oor lae kole en roer tot suiker opgelos het.
Verhit tot kookpunt en kook vir 5 minute.
Skep deeg in kokende stroop.
Bedek en prut baie stadig vir 1 uur of tot poeding gaar is.
Sit voor met vla.

Tip: Vir Dadel poeding laat gemmer en kaneel uit en vervang met 1 koppie fyn dadels. Meng die dedels eers in die koeksoda met melk en dan by res van die deeg.

ASYNPOEDING VIR OP STOOF OF IN OOND

Redelike groot poeding. Jy kan dit halveer as dit net vir 2 -3 mense is.

LET WEL – Hierdie poeding se stroop kom eers onderin in bak, dan kom deeg bo-op.

Gebruik dieselfde resep vir oond of bo-op stoof poeding.
Maak net bietjie meer stroop vir die kastrol op die stoof aan.

Stroop:
Kook saam vir so 5 min:
2 kop. water,
2 kop. suiker en
½ asyn.
Laat bietjie afkoel.

Deeg:
1.5 kop. koekmeel
Halwe kop. suiker
2 eetl.appelkoos konfyt
2 teel. fyn gemmer
kwart teel. sout
1,5 eetl. Margarine of Botter
2 eiers
1 teel. koeksoda (bicarbonate of soda)

Klop margarine en suiker saam en voeg geklitste eiers by.
Sif droëe bestanddele saam en voeg by botter mengsel soos bo.
Roer appelkooskontyt by en meng goed.

Gooi deeg bo-oor die sous in bak, deeg moet stadig op ‘n eetlepel in sous gegooi word.
Deksel moet toemaak word, nie ‘n oop bak nie.
Bak 30 – 40 min of tot poeding bruin is, sit die oond op 180 grade.

NB. Poeding rys nogal redelik -gebruik ‘n groot genoeg bak of kastrol.

As bo-op stoof maak, stel baie laag – so op 2 – en lig deksel net BIETJIE oop.
Kook maklik oor – hou maar dop!
Bo-op stoof: min of meer 25 min. of tot bruin.

BROCCOLI FETA FRITTERS
3 cups of broccoli, steamed and finely chopped
1/3 cup of Feta, finely crumbled
½ onion, finely chopped
2 tablespoons parsley
2/3 cup almond flour
2 eggs beaten
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon pepper

Dry the broccoli with paper towel to remove excess water, but don’t crush them.
Combine all ingredients in a bowl.
It’s best to use your hands.
Use a large spoon of the mixture and put in a frying pan.
Press down so it is all even.
Cook for 4-5 min on each side or until brown.
Recipe and photo: Di Bo

CHOCOLATE TORTE
This wondrous chocolate torte recipe from Shaun Hill will taste as good as it looks. Drizzle in chocolate sauce if you want an added level of chocoholic decadence.
INGREDIENTS
225g of 70% Amedei “chuao” chocolate, or dark cooking chocolate
225g of unsalted butter
340g of caster sugar
6 medium free-range eggs
1 drop of vanilla essence
160g of ground almonds
140g of white breadcrumbs
Chocolate ganache
110g of 70% Amedei “chuao” chocolate, or dark cooking chocolate
125g of icing sugar
225ml of double cream
To plate
1 250g punnet of fresh raspberries
8 tbsp of cream

METHOD
1. Preheat the oven to 160˚C/gas mark 3 and line a 22cm spring-form cake tin
2. Start with the cake by melting the chocolate over a bain-marie. Cream the butter and sugar until light and fluffy, beat in the eggs one at a time followed by the vanilla and whisk thoroughly until well combined

MAKING A BAIN MARIE FOR CHOCOLATE
If you don’t have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven
3. In a bowl, mix together the ground almonds, breadcrumbs and melted chocolate, add to the egg mixture and combine well. Pour the cake mix into the springform tin and bake in the oven for 55 minutes. Remove from the oven and allow to cool
4. For the chocolate ganache, break up the chocolate and place into a large bowl. In a separate pan, bring the cream and icing sugar to the boil and then pour over the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool
5. Spread the ganache over the cooled chocolate torte using a hot palette knife to ensure it is distributed evenly. Slice up the torte and serve with some raspberries and cream.

SOURCE: Great Britishchefs – SHAUN HILL

2 x uie opgesny
2 huisie knoffel fyn gedruk
Braai uie en knoffel in olyf olie.
Sny 2 groot tamatie in klein blokkies en gooi saam in uie.
1 x klein tamatie pasta blikkie
2 groot eetlepels blatjang met n skud of twee tamatie sous.
1 teelepel worcestershire poeier kruie *
Pink sout en swart Peper na smaak.

Voeg maalvleis by en laaste ‘n bietjie kerrie.
Braai maalvleis tot amper gaar en Voeg n koppie melk by.
Prut tot alles gaar is en haal van hitte af.
In tussen kry pasta op die stoof.
Meng gaar paste en maalvleis saam en voeg 3 geklitse eiers en halwe koppie melk by en meng alles saam
Plaas in n gesmeerde bak en sit gerasperde kaas op met avo en tamatie . Bak vir 20 min teen 190 grade
Haal uit laat staan vir 5 min en val weg aan ‘n maklik heerlike pasta en maalvleis gereg.

*  Ertjies De Witt :  BBQ gemeng met steak en chops spesery gaan ook werk. Gooi net ook so twee groot desertlepels Worcestershire sous en meng saam in

RESEP EN FOTO: Ertjies De Witt

WIT SJOKOLADE CREME BRULEE

500 ml Room
200 grm Wit Sjokolade(blokkies gebreek)
1 tsp Vanilja ekstrak
6 Eier geel (gebruik die wit vir skuimpies )
3 etlp StrooiSuiker + ekstra vir bo lag
Verhit die room en sjokelade saam die vinilja in ‘n pot tot die sjokelade gesmelt het. Bring tot net voor kookpunt (wanneer die room begin stoom) laat staan vir 10min.
Voorverhit oond tot 180C
Klits die eiergele en suiker saam tot lig en donsig.
Klits die sjokeladeroom mengsel by die eiers.
Sif deur om moontlike klonte te keer.
Gooi in Ramekins (vol maar tot bo hulle sak wel terug na gebak is)
Bak vir 30-45min tot geset maar nog “wobbly” in die middle.
Laat goed afkoel en plaas in yskas vir teminste 4ure of oornag.
Om op te dien sprinkle strooisuiker bo-op en brule met ‘n “blowtorch” of onder ‘n baie warm oond grill.
Lekker eet !!!!
Resep en foto: Suenell Liebenberg