ICED COFFEE ALA JACKIE
Recipe: Jaquleen Myburg
FOOD LOVERS RECIPES
2 ½ cups low fat milk
2 tablespoons dry instant coffee
2 tablespoons sugar or substitute
4 blocks dark chocolate
½ cup warm water
1 teaspoon vanilla extract
6 – 8 ice blocks
1 or 2 scoops vanilla ice cream (according to taste)
Measure coffee and sugar or substitute into a jug (if using a hand blender).
Add the warm water, stir to dissolve dry ingredients.
Melt the blocks of chocolate with the ½ cup of milk in the microwave.
Add to the coffee mixture and blend.
Add the ice cubes, scoop of ice cream and vanilla extract.
Blend for approximately 30 – 45 seconds.
Remove, add a straw and enjoy!
Note – You can top it off with some decadent whipped cream…

PERSKE SKAAPSTERTJIES
Het toe maar besluit om my eie konkoksie aanmekaar te slaan (ek is hoeka mos ook ‘n Ouma)
1kg Skaap Stertjies mooi skoongemaak deur ons Slagter
10ml Botter
10ml Olyf Olie
1 Gekapte Ui
2 Heel naeltjies (Cloves)
7ml Knoffel Sout (Garlic Salt)
3ml Tiemie (Thyme)
Braai vleis, ui en geurmiddels saam in botter en olyf olie, tot goud bruin.
Voeg nou die volgende by:
15ml Asyn (Balsamic)
125ml Perske Blatjang (Mild peach chutney)
3 Wortels in sirkels gesny
2 Aartappels in blokkies gesny
‘n Handvol vars gekapte Pietersielie (Parsley)

Braai saam tot vleis en groente n mooi glans kry en voeg dan omtrent n koppie water by. Draai af tot op ‘n matige hitte en prut tot sag.
Bedien met Stamp Mielies (Samp). Ek roer so ‘n teelepel botter en bietjie Aromat by my Stamp Mielies in voor ek opdien.

Resep en foto: Elizabeth Margaret Hendrikz

CHILLI AND LIME PRAWNS
16 cooked prawns (defrosted if using frozen), peeled and deveined, but with tails left on
1 handful fresh coriander, finely chopped
1 fresh red chili, deseeded and finely chopped
1 lime, juiced
1 splash sweet chilli sauce
1 pinch back pepper, freshly ground
1 pinch salt

Put the prawns in a large bowl. Add half of the coriander and the fresh chillies, and mix well.
Sprinkle over a little of the lime juice, a pinch of salt, and some black pepper. Add the remaining lime juice to the prawns, stir through, then taste and adjust the seasoning as needed.
Drizzle the sweet chili sauce over it, and sprinkle over the remaining coriander. Serve immediately.
Recipe and photo: Dirk Booysen

http://www.foodloversrecipes.com/2015/09/chilli-reduction/

HEERLIKE KARAMEL SOUS AS VERSIERSEL
Laaste van die sjokolade karamel koek/muffins/cup cakes wat van gisteraand se bak, oorgebly het. Ek wou karamel sous bo-oor sit. Baie resepte gekry. Een wat baie maklik was wat ek bietjie verander het om nie n sous te wees. (Na die tweede probeerslag)
1 koppie suiker
Kwart koppie water
125 g botter
5 ml vanilla

Kook suiker en water stadig tot suiker oplos.
Los op plaat tot karamel kleur, moenie roer nie, hou dop dit verkleur vinnig as dit begin verander.
Haal van hitte af.
Roer of klits botter by.
Roer vanilla by.

As jy dit dunner wil he vir ‘n sous oor roomys of wafels. Gooi n halwe koppie room of melk by.
Resep en foto: Ellouise Grundling
2de foto : Erika van der Westhuizen

EASY MILK TARTS

BASES:
½ cup butter
1¼ cups flour
2 tbsp sugar
1 egg
2 tbsp oil
1 tsp baking powder
½ tsp vanilla essence
Pinch of salt

METHOD:
Beat the butter and sugar together to combine. Add the oil, egg and vanilla essence and mix well.
Add your dry ingredients and mix to form a soft dough. Press crust mixture evenly over base and sides of two greased tart dishes.
Bake in a pre-heated oven at 180°C, until light brown.
Remove from oven and set aside to cool.

FILLING:
½ cup flour
1 cup sugar
¾ cup maizena
6 cups milk
½ cup melted butter
2 eggs
1 tsp vanilla essence
Pinch of salt
Powdered cinnamon

METHOD:
Pour 5 cups of milk into a pot and bring to boil on stove.In the meantime,mix 1 cupmilk, the maizena and flour to form a“paste”. When the milk has boiled, take off the heat and mix in the
“paste”. Stir continually to avoid lumps forming. Add butter, sugar and egg yolks. Cook for 10 to 15 minutes (remember to continue
stirring). Add in beaten egg whites. Cook for 5 minutes (again, remember to continue stirring). Take off heat, add in vanilla and mix well. Pour into both tart dishes, sprinkle with cinnamon and place in fridge until set.
NOTE: The same mixture can be used to fill mini tart shells.
Recipe posted by Loychen Mouton Campbell , Courtesy Cindy Chetty.
Photo: Loychen Mouton Campbell

MAKLIKE QUICHE ALA LOYCHEN
2 eiers
sout
1 koppie melk
3 opgehoopte eetlepels bruismeel
1 teelepel mosterd, of enige seasoning waavan jy hou

Voeg by enige van jou keuse:
1 koppie: mushrooms/ham/kaas/bacon/tuna ens.
Meng alles saam, sit in kolwyntjie panne en bak teen 180 ºC vir 45 min.
Resep en foto: Loychen Mouton Campbell

CRUNCHY TUNA CAT TREATS
210 g tuna in vegetable oil
3⁄4 cup rye flour (normal whole meal flour is fine)
1 tablespoon chopped fresh parsley
water

Preheat oven to 180°C.
Mix tuna, rye and parsley together well, breaking up tuna pieces so they are soft and mushy.
Add water gradually, as is needed to make a firm dough that is easy to mould into a small shape.
Roll a teaspoon-sized amount of the dough between your palms, creating a small round ball. Flatten the ball so it becomes disc-shaped.
Repeat process until all mixture is used, placing each biscuit disc onto a lightly greased oven tray.
Bake in your 180°C oven for 20 minutes, or until golden brown.
Turn oven off, though leave tray in until oven has completely cooled. (This will help to dry out the biscuits further, and therefore help the treats keep for longer).
When biscuits have cooled completely, they are ready to serve. Handy as an occasional treat, and/or an addition to your pet’s everyday dry food.
Store treats in an air-tight container in the pantry.

HOMEMADE CRUNCHY CAT TREATS
1 canned pink salmon or tuna, no salt added and packed in water, drained
1 cup oat flour*
1 large egg
2 tablespoons olive oil
1 heaping tablespoon dried catnip

*It’s easy to make your own oat flour. Simply grind old-fashioned oats in a spice grinder (or a super clean coffee grinder) until it is transformed into a light powder. There you have it — oat flour!
Place a rack in the upper third of the oven and preheat oven to 180 degrees C.
In the bowl of a food processor fitted with a blade attachment, combine drained salmon or tuna, oat flour, egg, olive oil and catnip. Pulse until mixture comes together. Bits of fish and dry food will remain but the mixture will easily form into small balls. It will be thick but pliable and not terribly sticky.
Roll dough into 1/2 teaspoon balls and place on prepared cookie sheet. Use a fork to press marks into each cookie ball.
Bake cookies for 10 to 12 minutes until they are dried on top and slightly browned. Allow to cool completely before offering to your kitty.
Place treats in an airtight container and store in the refrigerator for up to seven days.

KOFFIE MERINGUE KOEK
Ek het verlede week die koek vir my seun se verjaarsdag gebak omdat hy baie van MERINGUE hou.
175 g sagte botter, plus ekstra vir smeer
175 g strooisuiker
3 medium eiers
175 g bruismeel
1 teelepel bakpoeier

Vir die meringue-bolaag:
2 eierwitte
100 g strooisuiker
3 teelepel kitskoffie korrels opgelos in 3 eetlepels kookwater (ek het sterk espresso gemaak)
25 g gekapte okkerneute (ek het dit uitgelos)

Vir die strooperigheid bo-op
3 teelepels caramel treat

Maak die meringue:
Klits die eierwitte styf, voeg die suiker bietjie vir bietjie by, klits styf.
Meng die koffie met 3 eetlepels kookwater om die korrels te los.
Vou een teelepel koffie in die meringue en die okkerneute indien verkies. (Ek het 2 teelepels van die sterk espresso koffie in gevou.)
Plaas wit eenkant terwyl die koekmengsel gemaak word.
Verhit die oond tot 180 ° C / 160 ° C fan / gas 4.
Smeer losbodem pan en voer uit met bakpapier wat aan beide kante met botter gesmeer is.
Klits die botter en suiker tot lig en donsig, voeg dan die eiers een vir een by en klits baie goed na elke byvoeging.
Vou die meel en bakpoeier in die botter en suiker mengsel en laastens vou 2 teelepel van die koffie vloeistof in.
Gooi mengsel in die losbodem pan.
Smeer die meringue bo-op die koek mengsel.
Bak vir 40 minute, haal uit oond en laat afkoel op ’n draadrak.

Vir die strooperigheid bo-op het ek so 3 teelepels caramel treat gesmelt in die mikrogolf en toe een eetlepel koffie (sterk espresso) wat ek hierbo al gemaak het vir die meringue bygeroer en bo-op die meringue gedrip.
Nota: Die koffie smaak was baie sag en nie oorheersend nie (soos my gesin dit verkies) maar as ’n sterker koffie smaak verkies word kan meer koffie by die meringue en die strooperigheid gevoeg word.
Resep aangepas en Foto deur Charmaine Timmerman.
2de foto:  Nicolette Papas

TUNASKYWE
Deeg:
500 ml (2 koppies) koekmeelblom
10 ml (2 teelepels) bakpoeier
2 ml (½ teelepel) sout
5 ml (1 teelepel) suiker
125 ml (½ koppie) gerasperde Cheddar-kaas
125 ml (½ koppie) olie
125 ml (½ koppie) melk

Vulsel:
2 eiers, hard gekook, fyn gekap
1 blik tuna, in water verpak, gedreineer en gevlok
15 ml (1 eetlepel) fyn gekapte ui
Sout en peper na smaak
30 ml (2 eetlepels) mayonnaise

Voorverhit die oond tot 180°C (350°F).
Smeer ‘n bakplaat.
Sif die droë bestanddele saam en meng die kaas by.
Klits die olie en melk saam en giet by die meelmengsel.
Meng deur met ‘n mes tot net gemeng en rol uit op ‘n met meelbestrooide oppervlak tot sowat 7 mm dik.
Meng al die bestanddele vir die vulsel saam en smeer oor die deeg.
Rol op in die lengte, vorm ‘n halfmaan en plaas op die gesmeerde bakplaat.
Sny in skywe, maar nie regdeur nie.
Bak sowat 20 minute lank of tot die bokors goudbruin en gaar is.
Dien op saam met slaai.
Genoeg vir 4 mense.

Resep geplaas deur Sandra Thorpe
Foto Sandra Thorpe