ANDRE SE VETKOEK (MIELIE EN RYS VETKOEKIES)
Foto: Susan Sussiena Wagenaar Mitchell‎
200 g (375 ml) ongesifte koekmeelblom, afgemeet
15 ml bakpoeier
10 ml suiker
5 ml sout
300 g (500 ml) koue gaar rys
1 blik (410 g) geroomde suikermielies
125 ml melk
1 eier
kookolie vir vlakbraai

Sif die koekmeelblom, bakpoeier, suiker en sout saam.
Vou die rys en suikermielies in die gesifte bestanddele in.
Klits die melk en eier saam tot gemeng.
Voeg dit by die meel mengsel en maak aan tot ‘n sagte deeg.
Skep eetlepelsvol deeg in matige warm kookolie.
Braai die vetkoek eers aan die eenkant en dan aan die anderkant tot goudbruin, hulle moenie te vinnig braai nie.
Dreineer die gaar vetkoeke op kombuispapier en sit warm voor.

HEERLIKE GRIEKSE KLAPPERTERT
LEWER 1 TERT VAN 30 CM
TERT
125 g botter
250 ml  suiker
3 eiers
500 ml  droë klapper
250 ml  koekmeel
15 ml  bakpoeier
knippie sout
250 ml melk, louwarm

STROOP
250 ml  suiker
250 ml  water
5 ml  vanieljegeursel
geklopte room vir voorsit

Voorverhit die oond tot 180 °C. Smeer ’n tertbak van 30 cm.

TERT
Verroom die botter en suiker tot lig en donsig.
Voeg die eiers by en klits goed.  Meng die louwarm melk by die mengsel.
Sif die meel, bakpoeier en sout. Voeg die klapper en meelmengsel om die beurt by die melk- en suiker mengsel.
Meng goed. Skep in die tertbak en bak 35 minute tot gaar.
STROOP
Los die suiker in die water op en bring tot kookpunt. Voeg die vanieljegeursel by en giet die warm stroop oor die warm tert wanneer dit uit die oond kom
Sit voor met geklopte room.
Ek het vir die stroop Ideal Melk gebruik in plaas van water. Baie Lekker uitgekom.
Foto: Debbie Bornman

PASTA GEBAK MET HAM
Het ‘n baie lekker pasta bake gemaak gisteraand. Self uitgedink met alles wat nog oor was in die huis.
250 gram gekookte pasta (ek het die spiral pasta gebruik)
1 potjie 250 ml creme fraiche,
3 eetlepels basil pesto,
sout en peper,
1 groot eier,
gerasperde matured cheddar,
200 gram sampioene,
1 bossie spring onions in stukkies gesny,
200 gram smoked ham in op gesny,
hand vol baby spinasie.
Voor verwarm oond op 180 grade C. Kook pasta gaar, gooi water af en spoel af met koue water. Meng in ‘n bak die creme fraiche, eier, sout en peper en pesto. Sit gaar pasta in ‘n oond bak, roer die ham  wat in stukkies gesny is deur die pasta en sit die sampioene, spinasie en die spring onions in stukkies gesny ook by die pasta en meng deurmekaar. Gooi die creme fraiche, eier en pesto mengsel  gooi oor die pasta mengsel, strooi kaas bo oor. Bak vir 25 minute in die oond. Eet smaaklik.

RESEP en FOTO: Claudia Bellink

BUTTERSCOTCH CAKE
INGREDIENTS
Cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup firmly-packed dark brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup milk
Icing and Ganaché
1 package (311g) butterscotch chips
1/2 cup heavy whipping cream
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup solid vegetable shortening
3 cups confectioners’ sugar
1/4 cup mini chocolate chips + additional for garnish

DIRECTIONS
Preheat oven to 325°F. Prepare Easy Layers! 6 in. Cake Pan Set with vegetable pan spray.
In large bowl, stir together flour, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add vanilla; mix well. Add flour mixture alternately with milk, beating until just combined. Divide evenly into pans.
Bake 19-22 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid.

For ganache, combine butterscotch chips, cream, and ¼ teaspoon salt. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chips are almost melted. Stir thoroughly until mixture is smooth. Cool slightly. In large bowl, beat butter and shortening with electric mixer. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Add 2/3 cup cooled butterscotch ganache and beat until well combined. Reserve 1-3/4 cups icing. Stir 1/4 cup mini chocolate chips into remaining icing.

To assemble, cut the crowns off of each cake layer. Place first layer on serving plate. Spread ¼ of icing with chocolate chips to edge; top with second layer. Continue with remaining cake layers and icing. Ice top layer and sides of cake with reserved 1-3/4 cups plain icing. Refrigerate until icing is firm, about 20-30 minutes. Microwave remaining 2/3 cup butterscotch ganache on 50% power for 15-20 seconds, or until just warm. Pour over top of chilled cake, spreading to edges and allowing to run down sides. Sprinkle additional mini chocolate chips on top. Refrigerate at least 5 minutes before cutting

RECIPE: Man Bakes Cake page, and it’s a Wilton recipe.
PHOTO: Sa-eeda Daniels
Comment by Sa-eeda Daniels: I don’t know if we have butterscotch chips here, so I melted the butterscotch sweets with the cream. Worked okay’ish, I got enough to get the butterscotch flavour in the icing and to drizzle over the cake.
Some bits got hard too quickly.

Other than that, it’s really good. I might use less baking powder next time. Will have to play around with it a little bit.

WONDER MOSTERDSOUS
1 koppie suiker
3 eiers
100 ml wit asyn
50 ml mosterdpoeier
knippie sout

Plaas in volgorde bymekaar en klits goed.
Skep in boonste pot van dubbelkoker.
Kook tot skuim verdwyn.
Roer af en toe. Bottel warm.
Ek het 5 ml mielieblom bygevoeg om dit dikker te maak.
Resep en 2de foto: Alice Meintjes
Foto:  Gillian Kruger Vermeulen

THAI SWEET POTATO SOUP
750g sweet potatoes, cut into cubes
1 tablespoon oil
1 onion, chopped
1 thumb ginger
2 chillies(optional or to taste)
1-2 teaspoon Thai green curry paste
1 liter vegetable stock
1 can Coconut Milk(or coconut milk-light is also good)
handful coriander, roughly chopped
Heat the oil in a pot, then soften the onion for 4-5 mins(don’t let it fry until crispy). Stir in the curry paste, chillies and ginger and fry for 1 min. Add the sweet potatoes and stock, then bring quickly to the boil then simmer for 15min until the sweet potatoes are soft.
Remove the soup from the heat, stir in the coconut milk and season to taste, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan bread or ciabatta.
Note added by Hanlie Grobbelaar: Freeze very well.
Recipe: Elsabe van Vuuren

AMERIKAANSE CHOC CHIP KOEKIES
Foto: Charmaine Timmerman en Marie Grobler
FOOD LOVERS RECIPES
Die is ‘n BAIE LEKER en VINNIGE koekie om te bak maar PAS OP hy is net so vinnig op! Geniet!
250 g ongesoute botter op kamertempratuur
150 g witsuiker
160 g ligte bruinsuiker
2 groot eiers
1 ½ teelepels vanilla geursel
300 g koekmeel
1 teelepel koeksoda
½ teelepel sout
300 g choc chips

Klop botter met elektriese klitser totdat dit glad en roomerig is.
Voeg die wit en bruin suiker by. Klop totdat mengsel fluffy is (ongeveer 2 minute).
Voeg eiers een vir een by en klits baie goed na elke toevoeging.
Voeg Vanilla by en klits totdat vanilla goed ingemeng is.
Meng meel, koeksoda en sout goed deurmekaar in ‘n aparte bak.
Voeg nou die droë bestandele by die eier mengsel en klits. Voeg choc chips halfpad in die meng proses by.
Indien die deeg baie sag is, bedek die deeg en sit dit in die yskas totdat dit ferm is (tyd kan wissel van 30 minute tot 2 ure).
Om die koekies te vorm het ek ‘n roomys lepel gebruik (2 teelepels sal ook werk).
Plaas koekies op bak plaat wat uitgevoer is met bak papier.
Bak 10-14 minute in ’n voorverwarmde oond op 190°C (Ek het dit 10 minute gebak, natuurlik afhanklik van groote van koekies)
Maak byna 4 dosyn koekies.
NOTA: Die deeg kan baie suksesvol gevries word. Vorm balletjies en plaas dit op bakpapier. Plaas in vrieskas en sodra dit gevries is, plaas dit in vriessakkie, verseël en vries totdat dit gebak gaan word. Om die gevriesde koekies te bak, plaas gevriesde koekies op bakplaat en bak soos aan gegee hierbo – mag dalk nodig wees om die baktyd met ’n paar minute te verleng.

CURRIED PRAWNS WITH RICE
500g small prawns/shrimp(whichever)
4 cloves garlic
1 green capsicum diced finely
1 red capsicum diced finely
1 carrot diced finely
1 large onion diced
2 shallots or green onions sliced
1 1/2 cups jasmine rice
2 1/2 cups water
1tsp curry powder
1tsp turmeric
A sprinkle of parsley
Salt and pepper
1tbs oil

Heat your saucepan and add your oil. Add your prawns and allow to cook for 2-3min the. Add your garlic. Then add your carrots and capsicum and onion and allow to cook for 5 min. Then add your curry powder and turmeric and stir well. Add salt and pepper. Add your rice to the centre and then add your water. Add your parsley and shallots and Stir it and cover and cook on high until boiling. Once boiling reduce heat . Stir every 5min. Cook for 15min.
Once cooked remove from heat and allow to stand for 5min then serve
Recipe and photo: Di Bo

1kg fish fillet of your choice
Oregano spice
Dill
Parsley
Onion
Lemon
Lemon juice
Olive oil
Salt and pepper 

Place your fish in an aluminum tray and sprinkle them with salt and pepper, oregano and fresh dill and parsley. Slice onion and put on top. Slice lemons and place on top. Drizzle with lemon and oil and cover and bake for 20min at 200 degrees.

Recipe and photo: Di Bo

HOLLANDSE APPELMOES
1 kg Rooi appels,
1 eetlepel suurlemoen sap,
100 gram suiker,
1 opgehoopte theelepel poeier kaneel.
Skil die appels, sny dit in stukkies.

In ‘n skaal meng jy die suurlemoen se sap met bietjie water en daar sit jy die stukkies appel in sodat hulle nie bruin word nie. Giet die water en suurlemoen sap af van die appel stukkies en gooi die stukkies in ‘n pot. Dis perfek as daar nog klein bietjie suurlemoen sap/water by is en dan sit jy die suiker en die kaneel by en laat dit kook tot dit begin borrel/pruttel. Dan sit jy dit laag met die deksel skuins op die pot. Vat omtrend so 20 minute. as die appel sag is dan is dit reg. Soek jy appelmoes dan kan jy dit met ‘n aartappel stamper fyn maak en indien jy dit met appel stukkies wil he dan kan jy dit net so los. In Holland as jy stukkies appel nog in het en dit nie heel pap gekook is nie noem mens dit appel compote en as dit heel fyn is dan noem jy dit appelmoes.
RESEP:  Marie Bellink