WHITE FOREST CAKE
The cake is a Snowflake hot milk sponge recipe :
You will need:
4 extra large eggs
310g castor sugar
2 cups Snowflake cake flour
15ml baking powder
1ml salt
250ml milk
100g butter
5ml vanilla essence
Instructions:
Beat eggs and sugar till light and creamy. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined. Heat milk and butter in a small saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence. Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20cm round cake pans. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes. eave in pans for a few minutes before turning out onto a wire rack to cool completely. Sandwich cake layers with half the icing . Use remaining icing to ice top of cake.

Icing:
100g butter
250g icing sugar (sifted)
10ml vanilla essence
30ml milk
Instructions:
Cream butter and icing sugar together. Add essence and just enough milk to mix to a smooth, spreadable consistency. Sandwich cake layers with half the icing. Use the remaining icing to ice top of cake.
For the cherries, I use frozen (mine are freshly picked from the farm, then I freeze them), remove the pit, then add them to the pan with some sugar and a vanilla pod.
I let them simmer till they’re a nice syrup.
Let it cool before putting it on the cake.
For the cream, I use 2 tubs, 1/4 cup castor sugar and a teaspoon of vanilla essence.
Then layer the cakes with cherries and cream.
For the top, I mixed the cream and cherries then layered it on top.

Right on top, I made white chocolate shards for dramatic effect.
Recipe and Photos: Sa-eeda Daniels

FRIKKADELLE IN TAMATIE EN KRUIE SOUSIE

Frikkadelle:
500g Maalvleis
1klein Ui,gerasper
2 fyn gerasperde wortels
1 pakkie Knorr Meatball Kebab Dry Cook In Sauce
100ml koue water
Metode:
Meng al die bestanddele saam en vorm Frikkadelle en plaas in oondbak

Sous:
1 Ui
1Pakkie Royco Tomato and Herb Casserole Dry Cook in Sauce
350ml water
Metode:
Braai ui tot deurskynend,voeg pakkie sous en water by en laat deur kook…gooi oor frikkadelle en bak by 180°C tot gaar,ongeveer 30-40min lank…jy kan dit bedruip met die sous gedurende kook proses maar pasop vir te lank in die oond dan kan dit uitdroog. Baie lekker. Geniet dit.

Resep en foto: Noelene Saal

BROCCOLI AND CAULIFLOWER SOUP WITH FRIED MOZZARELLA
(http://www.foodloversrecipes.com/)
Serves two.
Ingredients:
2 tablespoons butter
2 celery sticks, cut into chunks
handful of fresh parsley, finely chopped
2 cups good quality vegetable stock
Broccoli florets from one head of broccoli
Cauliflower florets from one head of cauliflower
1 – 2 cups olive oil for frying
salt and black pepper to season
6 – 8 sticks of mozzarella cheese
½ cup coconut flour
1 egg, whisked
1 cup grated parmesan
1 cup desiccated coconut
sour cream to serve

Method:
First off in a deep saucepan, heat the butter and saute the celery and parsley. Add the vegetable stock and the broccoli and cauliflower and boil until soft.
Transfer to a food processor and blend until smooth. Set aside.
In a small pot, heat the olive oil. Transfer each mozzarella stick into a bowl and cover with coconut flour, dip in the whisked egg and transfer to a bowl with the parmesan and desiccated coconut. Make sure the cheese is covered with crumbs.
Using a slotted spoon, fry the cheese in the hot oil until golden – remove with slotted spoon unto paper towel.

Serve soup with mozzarella sticks and sour cream.
SOURCE: Aninas Recipes

LAMINGTON CUPCAKES

Ingredients for Lamington Cupcakes:
½ cup softened butter
½ cup cold milk
¾ cups sugar
2 large eggs
1 teaspoon vanilla essence
a pinch of salt
2 teaspoons baking powder
1 ½ cups flour
2 tablespoons good quality cocoa powder
1 cup water
1 tablespoon of butter
1 ½ cups of sugar
1 cup desiccated coconut

Method for Lamington Cupcakes:
In an electric mixer combine the butter, milk, sugar, eggs, essence, salt, baking powder and flour. Mix on high for 3 minutes.
Fill muffin liners ¾ full with batter and bake for 15 minutes at 180°C.
For the chocolate syrup, heat the cocoa powder, water, butter and sugar in a small saucepan until sugar dissolves.
As soon as the cupcakes are done, carefully pour the hot chocolate syrup over the hot cupcakes. It helps to keep them in the muffin tin while doing this, it can get quite messy.
Cover the cupcakes in coconut, leave to cool and enjoy. Makes 12 cupcakes.

Recipe and photo from Aninas Recipes blog.

Note by the author, Aninas: I decided to transform this age old favourite into a cupcake recipe. Lamingtons are actually a sweet treat from Australian origin, enjoyed since the 1800’s. Sure is a long time ago, no wonder Lamington recipes stood the test of time… They are mouthwatering! The longer these morsels are left to soak up the sauce, the better they taste and I had these Lamington Cupcakes for up to a week in the fridge.

TUISGEMAAKTE FETA KAAS IN SOUT WATER

Vir elke 500ml melk vat jy 50ml wit asyn.
Ek het 1.5 liter melk gevat en 150ml asyn.
Gooi in kastrol.
Moenie roer nie!
Bring tot kook en laat kook vir 5 min.
Gooi dan mengsel deur sif met vadoek en laat staan so tot dit genoeg afgekoel het dat jy oortollige vloeistof kan uitdraai.
Draai tot al die wei uit is.
Skep die kaas uit vadoek en geur na smaak.
Ek het dit met sout en growwe swartpeper gegeur.
Druk dit styf vas in bakkie en sit in yskas tot dit afgekoel en sollied is.
Keer uit en sny in blokkies.
Vul nou ‘n bottel met die kaasblokkies en neem 1 koppie water en 2 tl sout, meng dit tot sout in water opgelos is en maak bottel vol. Bêre in yskas

Resep en foto: Wessel Prinsloo

SWEET APRICOT CHICKEN SOSATIES
Recipe and photo: Jen Jordaan
FOOD LOVRS RECIPES
4 large or 8 medium chicken breasts cut into cubes
3 tablespoon brown sugar
2 tablespoon curry powder
1 tablespoon cumin
1 tablespoon cinnamon
2 teaspoon coriander seeds ( I crushed them up a little )
1 teaspoon coarse salt
1 teaspoon black pepper
1 large red onion, cut into squares big enough for skewer
2 cups dried apricots or ( u can also use canned as I cant always find dried )
½ cup red wine
½ cup red wine vinegar
½ cup canola oil
2 tablespoon chutney
Skewers for cooking

Put the cubed chicken in a bowl. Mix together brown sugar, curry powder, cinnamon, cumin, coriander seeds, ¼ cup oil, salt and pepper. Toss with the chicken pieces and cover with clingfilm.
Cut the onions and add with apricots to a bowl. Add wine, vinegar and oil and cover with clingfilm.
Marinade for 4 hours.
Soak skewers in water for 15 minutes beforehand to prevent them burning. Alternate chicken, apricot and onion onto skewers.
Braai or grill sosaties.

SAVOURY TART ALA SARAH-LEE
A hand full or two as you wish of each ingredient:
diced onions
mixed peppers
mushroom
large pakket of smoked beef simba chips crushed
tin of tuna or 1 tin of bully beef minced
+- 10 to 12 eggs

There is no cust, the whole mold is just the ingredients mixed together making sure it is covered under the egg mixture.
Pour in any silicone mould and bake in the oven at 180°C for about 20 to 25 minutes

Recipe and photo: Sarah-lee Alberts

KLAPPER-KAKAO-HAWERMOUT KOEKIES
125 g margarien
500 ml suiker
125 ml kakao
25 ml melk

Kook alles saam vir 5 minute. Haal van plaat af en roer die volgende by:
750 ml hawermout
250 ml klapper
5 ml vanilla geursel
Meng goed. Skep lepels vol op gesmeerde plaat of bord en laat koud word.

Nota deur Hettie Theunissen:
Ek het vandag muesli in die plek van hawermout gebruik.
Foto en resep geplaas deur: Hettie Theunissen
Foto met wit sjokolade:  Candice Van Der Ross
Ek het dit met wit sjokolade en neute bo op versier

HOENDERPASTEI MET SUURROOMKORS
Kors:
(Maak vorige dag en hou in koelkas)
230 g botter
240 g koekmeel
sout
250 ml suurroom
5 ml bakpoeier
Rasper botter in suurroom.
Voeg meel, bakpoeier en knypie sout by.
Meng goed.

Vulsel:
1 hoender
5 ml fyn neutmuskaat
8 heel naeltjies
8 peperkorrels
500 ml hoenderaftreksel
125 ml asyn of suurlemoensap
12,5 ml worcestersous
3 geklitste eiers
5 ml aromat
sout na smaak

Kook hoender sag, onbeen en sny fyn.
Voeg hoenderaftreksel, fyn neut, naeltjies, peperkorrels, asyn of suurlemoensap en worcestersous by, saam met genoeg sout.
Kook 5 minute saam, tel van stoof af, roer eiers by en skep in pasteiskottel.
Strooi aromat oor.
Laat afkoel.
Sit kors bo-oor en bak tot ligbruin.

Foto: Wayne Dugmore
Wayne Dugmore
Ek het die resep bietjie aangepas. Ek het ‘n ui gesoteer met sampioene. Toe die hoender bygevoeg. Ek het ook 1 stockpod gebruik met 1 koppie water in plaas van 500 ml hoenderafyreksel.
Ek het ‘n klein pastei gemaak (ons is net 2) en hand tertjies met die res gemaak.

BUTTER CHICKEN ALA GASIA
60 g butter/margarine
15 ml oil
1 kg chicken fillets , cut into cubes or strips (as you desire them)
2 medium onions,finely chopped
20 ml garam masala
20 ml ground coliander
30 g garlic and ginger paste
5/10 ml salt (flat teaspoons)
3 cardamom pods
5 black peppercorns /5 ml ground black pepper
500 ml natural yogurt (plain)
60 ml tomato puree
3 bay leaves
250 ml fresh cream
5 ml chili powder (This is ONLY to be added if you would like a strong bite to the dish, please don’t add if you only want a creamy curry flavoured dish)

Heat the butter and oil in a pot.   Sear the chicken pieces until they are nice and brown.   Remove from the pot and place aside in a bowl.   In the same pot fry onions until they are golden and soft.   In the bowl with your chicken add all the dry spices, yogurt and tomato puree, work this paste through the chicken.   When done add your marinated chicken to your pot with the onions.   Add the bay leaves and leave to simmer for 15 minutes, stirring occasionally.   Turn the chicken pieces around, add the cream and cook another 10/15min
Optional: If your sauce is too thick or you would like more sauce add 250ml half milk/half water mix.
Garnish with fresh coriander and serve this delicious meal with Indian Rice, Puri, Roti or some garlic Naan.

Recipe posted by Gasia De Louw
Photo:  Adam Cloete

Ek het die resep so bietjie aangepas deur klaar gemengde botterhoender speserye (twee eetlepels) te gebruik in die plek van al die droë speserye wat in die resep genoem word en groter stukke hoender met been in, gebruik.  Verder het ek dit soos ‘n bredie gekook met wortels en aartappels ook daar in.  Dit was die lekkerste botterhoender wat ek nog ooit ge-eet het.