BAKED TOMATO EGG CUPS
Serves:3
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
6 eggs (smaller eggs are better for Roma tomatoes)
salt and pepper to taste
fresh herbs
toasted bread for serving

Preheat oven to 450ºF (230°C)
Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
Crack eggs and gently place in the cavity of each tomato.
Season with salt and pepper. I added dried red pepper flakes for a little heat.
Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
Remove from oven and top with fresh chopped herbs.
Serve as is or on top of a crusty piece of toasted bread.
This is also wonderful stuffed into a toasted bagel.
Recipe tested: Claudia Constable

BUTTERSCOTCH CREAM CHEESE FROSTING
50g butter
1/2 cup brown sugar
1 teaspoon vanilla
125g cream cheese, softened (I use the light cream cheese because it is softer already!)

1) Beat butter until fluffy then add sugar, until the sugar has dissolved. Mix through vanilla.
2) Beat cream cheese with electric beater until light and creamy. Add this to butter mixture, and beat until combined and smooth. Using spatula, spread frosting over entire cake and serve.
RECIPE: ingridcreates
PHOTO: foodiebg

ELBA SE SKUINSKOEK

1.25kg koekmeel
125g sagte botter
375ml strooisuiker
15g(1en halfpak)kitsgis
1ml fyn gemmer
1ml fyn kaneel
15ml anyssaad
5ml sout

Vryf botter in meel in en meng alles saam en dan 2 kop louwarm water.
Knie tot elasties laat rys tot dubbel
Rol uit 2.5cm dikte
Bak in diep olie tot gaar
Stooi met kaneelsuiker as gebak is.

Of doop in stropie-
1 kop suiker
1 en half kop water
Kook vir 5 min
Dompel gaar skuinskoek in louwarm stropie. Oo ja

Resep en foto: Elba Groenewald (Lid)

CHICKEN MARINATION
Ingredients:
1 kilogram – Chicken pieces
1/4 Teaspoon – Turmeric powder
1 Teaspoon – Salt
1 Tablespoon – Lime juice

For Chicken Xacuti Masala Paste:-
10 Cloves – Garlic
2 Inches -Cinnamon
4 – Cloves
3 Peeled – Cardamoms
1 Teaspoon – Fennel seed
1/2 Teaspoon – Fenugreek seed
1 Teaspoon – Black pepper corn
1 Tablespoon – Poppy seeds
1 Tablespoon – Coriander seeds
8 – 10 – Kashmiri red chilies
1 – Star anise
1/8 Teaspoon – Nutmeg
1 Piece of 1 inch ginger
5 – Green chilies
1 Whole Grated large – Coconut
Recipe and photo: Jakes Jacobs (member)

BEET EN PEER SOP
6 tot 8 porsies
500 g (6 groot) bete, gaar en ontvel
410 g (1 blik) pere, gedreineer, maar behou stroop
15 ml (1 e) suiker
2,5 ml (½ t) witasyn
500 ml (2 k) groenteaftreksel
187 ml (¾ k) peerstroop
125 ml (½ k) room
sout na smaak
swartpeper na smaak
AFRONDING:
250 ml (1 k) dik room
4 grasuie, fyn gekap
1 handvol vars boontjiespruite
60 ml (4 e) kasjoeneute, grofgekap
vars dille, opsioneel

Sny beet in kleiner stukkies en plaas saam met pere, suiker, witasyn en groenteaftreksel in kastrol.
Laat kook vir 15 minute tot beet goed sag is.
Laat sop bietjie afkoel en verpulp in versapper tot glad.
Giet weer terug in kastrol. Voeg peerstroop en room by en verhit weer. Moenie laat kook nie.
Geur na smaak met sout en peper.
Skep in klein opdienbakkies.
Afronding”
Skep dik room bo-op, gevolg deur oorblywende bestanddele.
Sit louwarm voor.
Resep geplaas deur Charmaine Timmerman
Deur MARLO CARSTENS

VINNIGSTE KAASSKONS OOIT

1 koppie bruismeel
1 koppie gerasperde Cheddar kaas
1 koppie melk
sout en rooipeper

Meng en bak by 180°C vir so 25 – 30 min.

Foto en resep: Annalize Dorfling (lid)
2de foto:  Amanda Struwig

KANEELKOEKIES
250 ml suiker
125 g botter/margarien
1 groot eier
5 ml vanieljegeursel
375 ml koekmeel
8 ml fyn kaneel
5 ml bakpoeier
2 ml sout
kaneelsuiker

Stel oond op 180° C.
Smeer bakplate.
Room suiker en botter/margarien saam.
Klop eier en vanielje by.
Meng die meel, kaneel,bakpoeier en sout en meng goed met bottermengsel.
Bedek en verkoel 2 uur lank.
Rol in 2.5cm balletjies, rol in kaneelsuiker en rangskik 2.5cm uitmekaar op bakplate.
Druk effens plat.
Bak 10 ± minute.
Laat koekies effens afkoel en plaas dan op draadrakkie om heeltemal af te koel.

TRADITIONAL APRICOT SNOEK
A lighter option for Spring – try this traditional Apricot Snoek.
You’ll need:
1 large fresh snoek, mildly cured if available
100 ml butter or olive oil
150 ml apricot jam
2 tbsp crushed garlic
2 tbsp masala spice
Coarse salt to taste
Salt
Pepper
Juice of 1 lemon
25 ml soy sauce (optional)
50 to 100 ml white wine (optional)
Dash of chilli sauce (optional)

Sprinkle coarse salt over snoek, and leave for 20 minutes.
Using a small pot on the fire, lightly fry the chopped garlic in the butter or olive oil. Then add the apricot jam and lemon juice, soy sauce, white wine and a dash of chilli sauce. Slowly bring up heat until mixture is smooth and runny. Don’t allow to boil.
Rinse off salt from fish, and place skin side down on tinfoil, doubled over.
Roll up edges of tinfoil to make an impromptu pan, and transfer to braai. Pour sauce all over fish, and braai for about 20 minutes, or until meat turns white and firm.
Serve directly from the braai.
RECIPE: Fred Zeelie

HONEY MUSTARD CHICKEN
This is a recipe I made up, its very nice and quick
4 boneless, skinless chicken breast halves cut in strips
2 Olive Oil tablespoons
1 cup white wine
3 tablespoons Dijon mustard
2 tablespoons honey
Salt and pepper to taste, basil and thyme

Prepared mash potato with sweetcorn
In a small bowl, blend Dijon mustard and honey. Mix in the basil, thyme, salt, and pepper.
Heat oil in a large skillet over medium heat. Place chicken in the skillet, and brush on both sides with the Dijon mustard mixture. Pour 1/4 cup wine around the chicken. Reduce heat, cover, and simmer about 10 minutes, until liquid is reduced.
Pour another 1/4 cup wine around the chicken, and continue to cook about 5 minutes, until chicken is no longer pink and juices run clear. Remove from heat, reserving remaining liquid.
Mix remaining wine into the skillet. Increase heat to medium, and scrape up browned bits. Cook and stir until liquid is reduced by about 1/3.
Serve as a sauce over the chicken with Mash and sweetcorn.
Recipe: Susan Jooste Morrow

LEKKERSTE KOFFIEKOEK

Koek:
280 g (500 ml) koekmeel
70 g (180 ml) kakao
7 ml bakpoeier
10 ml koeksoda
knippie sout
400 g (500 ml) suiker
2 eiers
250 ml melk
125 ml kookolie
5 ml vanieljegeursel
250 ml sterk koffie
Versiersel:
80 g (90 ml) sagte botter
70 g (180 ml) kakao
260 g (500 ml) versiersuiker
60 ml sterk koffie
Metode:
1.Verhit oond tot 180 °C. Voer twee 20 cm-koekpanne met bakpapier uit en spuit goed met kleefwerende kossproei. Sif meel, kakao, bakpoeier, koeksoda en sout saam in ’n groot mengbak. Voeg suiker by en roer deur met ’n houtlepel.
2. Klits eiers, melk, olie en vanieljegeursel in aparte mengbak. Voeg by droë bestanddele. Gooi koffie by.
3. Klits goed vir 2 minute tot romerige, gladde mengsel.
4.Verdeel mengsel tussen die twee panne en plaas op middelste oondrak. Bak vir 35 – 40 minute of tot ’n toetspen skoon uitkom. Laat in pan afkoel en keer uit. Sien “Versier só” onder.
Versier só
Plaas bestanddele vir versiersel in elektriese menger se bak en klits op hoë spoed tot gladde mengsel. Sny bokant van koeke met ’n riffelmes gelyk. Skep versiersel in spuitsak met 1 cm-tuit. Plaas eerste koek gesnyde kant na bo op koekbord. Spuit helfte van versiersel op die koek en smeer gelyk. Plaas tweede koek bo-op gesnyde kant na onder. Spuit res van versiersel boop en smeer gelyk. Bêre in lugdigte houer.

Foto: Belinda Minnie (lid)