DIE VERSKIL TUSSEN ‘N MALVA-, JAN ELLIS- EN ASYNPOEDING
Almal is poedings wat in sous gebak word.

Malvapoeding se beslag bevat room en daar is brandewyn in die sous.

Jan Ellispoeding kry geen alkohol of room by nie, maar daar is room in die sous.

Asynpoeding kry geen room nie, en daar word ‘n soetsuur sous van suiker en asyn oorgegooi.
Photo: Silvia Van Eck
Geplaas deur Sonja Lubbe De Jager

VERKOUE, HOES EN GRIEP RATE
Silvia Knight:
Vir diegene wat soos ek, verkoue kry wanneer die somer begin. My ouma se hoes stroop, DIT WERK!!!
Tuisgemaakte Hoes Medisyne:
1 bottel heuning
1 botteltjie turlington
1 botteltjie bors druppels
1 bottel pepperment druppels
1 bottel Jamaika gemmer

Meng alles baie goed saam. Drink 1 Eetlepel soos benodig.
(Laasgenoemde maak die slym los sodat dit kan uitkom).
Dit hou vir maande in die yskas, sit sommer in ‘n Mrs Balls chutney bottel.
Ek is nie seker of babas dit kan drink nie, maar dit werk tot vir ‘n sinus drup. Dit is al wat ek gebruik.
Baie mense gooi roulynolie ook by om die keel te smeer.

Petro Van Dyk-Saayman Kretzen:
Lennon se hoesstroop is ook baie goed!! Vrek sleg, maar werk soos ‘n bom.

Lorinda Cloete:
Maak net seker dis regte heuning en nie die fake suiker stroop wat as heuning verkoop word.

Dewald Muller:
Ek het al so baie variasies gehoor en gesien. Maar ek dink met die jare sit mense hul eie bestanddele by. Nou ander dag een gelees met ‘n handvol knoffel huisies in.

Silvia Knight:
Daar is n ander stroop ook. 2 koppies suiker en 1 koppie asyn. Kook tot dik en gooi dit oor rou skywe uie en laat deurtrek. Maar soos jy sê elke ou het sy eie weergawe.

Sarie Mey:
2 botteltjies turlington
2 botteltjies bors druppels
1 bottel pepperment druppels
500 g heuning
500 ml gemmer brandewyn
2 eetlepels kaneel
Meng alles goed saam en eet ‘n eetlepel vol 4 keer per dag.

Dewald Muller:
Sarie Mey ek stem saam met jou resep, net die pepermint druppels is baie sterk en oorweldigend veral vir kinders. Ons het altyd net ‘n Eetlepel bygesit.

Hannie Steyn
Ek sal die een wat ek gebruik ook opsit.
Hoesgoed wat werk vir groot en klein.
Gebruik net hout of plastiek as jy dit meng en sluk.
Metaal is nie goed vir heuning nie.
500 g heuning,
1 botteltjie wit dulsies
Kwart botteltjie peppermintdruppels
1 botteltjie borsdruppels
1 botteltjie paragoriese elikser, (net by apteke agter die counter)
Ek het sommer so 2 spuite suurlemoensap by gegooi.
Meng die “bestanddele” saam en drink ‘n eetlepel 3 x per dag (volwassenes) en kids onder 12  – 1 teelepel 3 x p.d.

DUMPLINGS IN CURRY
My favourite in any curry😍
You can cook it with any curry, today I cooked a lamb curry with sugar beans and topped it with dumplings.
3 cups of cake flour
1 teaspoon salt
125 g butter
3 tablespoons of Semolina/Taystee Wheat
4 teaspoons of baking powder
1 and 1/3 cup of maas/plain milk

Sift dry ingredients into a large dish.
Grate the butter into the sifted dry ingredients.
Lastly add the milk/maas and make into a soft dough.
Break off small pieces and shape in a ball.
Put on top of your dish and leave on the stove for around 15 minutes.
N.B. Make sure you have a nice wet curry.
Recipe and photo: Yasmeen Ibrahim

VLEIS KLUITJIES
250 ml koekmeel
10 ml bakpoeier
1 ml sout
12,5 ml botter (margarien)
175 ml melk

Sif droë bestanddele saam, vryf die smeer in en sny vloeistof in met ‘n slaplemmes. (Ek meng dit sommer met ‘n gewone lepel)
Jy kan vloeistof byvoeg indien die beslag te styf is. (Beslag kan eerder te slap wees as te styf.)
Doop ‘n lepel in die vleissous of sommer net enige water en skep lepels vol op jou sop of vleis.
Sit die deksel op en laat 10 na 15 min lank stadig kook.
Moenie oopmaak voor daar nie ten minste 10 min verstreke is nie. (Ek laat dit altyd vir 15 minute kook)
Resep geplaas deur Kobus Theunissen
Foto: Adam Cloete

CHARLEEN SE HOLY BASIL PESTO
Baie trots op myself. Holy Basil uit my kruie tuin. En toe basil pesto gemaak. Dis my eerste probeerslag en ek moet sê, dit smaak baie lekker.
200 g gesout en geroosterde cashew neute
Knypie himalayan sout
6 koppies holy basil
3 knoffelhuisies
300 ml canola olie
2 koppies pecorino kaas
ekstra canola olie
4 x 250 ml glas flessies

Blits neute en sout saam tot dit ietwat growwer as broodkrummels lyk.
Voeg basil blare by en pols dit so 8 keer.
Voeg olie en knoffel by en pols weer vir so ongeveer 10 keer.
Voeg kaas by en pols totdat alles mooi gemeng is.
Dit moet nie te fyn wees nie.
Skep in flesse, en top op met nog ‘n bietjie olie.
Seël en bere in yskas.
Ps: ek het hierdie in 2 sarsies gemaak.
Resep en foto: Charleen Nieuwenhuizen

PROCESSING MACADAMIA NUTS
Nou ja as jy graag “nuts” wil gaan, dan lees jy eers die hele storie deur en dis nogal lank. Dank kry jy jou nuts in jou eie tuin en volg die proses en as jy klaar is voel jy ook “nuts”. Geen wonder dit is so duur in die winkels nie. En ja ek het nog al my vingers… hulle is baie hard om oop te kraak.

Proper processing of Macadamia Nuts is critical to having a crunchy, tasty nut to eat. If you don’t do all the steps, you can end up with nuts that never will have a crisp snap when you bite into it. So, here are things to keep in mind from the time you harvest the nuts through to the nut being ready to eat.

Husking
Husk the nuts as soon as possible after harvesting. With the Cate variety the husks split on the tree and fall off. Pick them up at least once a week during harvest time and remove the husks as soon as possible, like within a day or two. If you leave the husks on, the nuts will soon develop a mildew which will quickly effect the color of the shell and give the nut meats a musty taste. Also, the longer you leave the husks on, the harder they are to get off as they dry out and become hard. So, the sooner you can husk them the better.

Air Drying
When the nuts are first harvested, they have a high moisture content and the natural oils have not yet developed. The nuts need to be air dried, in shade, for at least two weeks to reduce the moisture content and to allow the oils to develop. If you crack the nuts before this drying they taste a little like coconut and not much of a nutty flavor. Ideally, the nuts can be placed on drying racks which allow a lot of air to circulate on all sides. Not more than two nuts deep on a wire mesh tray. After this two week drying, the nuts are ready to be delivered to the warehouse, or for your home drying.

Culling
It is very important to sort your nuts. Take out the nuts with obvious problems like cracks, worm holes or discoloration. Undersized nuts also have to be removed (under 1/2 inch).

Oven Drying
At the warehouse the nuts are dried in a walk-in dryer, for at least another 48 hours at 104 to 110° F. to reduce the moisture to around one percent. The shell will become brittle too, so it is easier to crack the shell without damaging the nut meat. A kitchen oven at the lowest warm setting, or a food dehydrator at the nut setting (around 104 degrees) for two to three days. Take a few nuts after 48 hours and test them by cracking them open and biting into them to see if they are crunchy. If they are still a little chewy, give them another 24 hours or so. Test a couple again. You can over-dry them. The time it takes for this drying is determined by how much moisture was removed during the air drying step.

Storing Dried Nuts
Once the nuts are dried and are crunchy, you can store them in a sealed container in a cool, dry place or in the freezer until you’re ready to use them. A heavy plastic bag will prevent nuts from reabsorbing moisture.

Store the macadamia nuts in a cool place until you’re ready to use them. A heavy plastic bag will prevent nuts from reabsorbing moisture.
You can crack the nuts and store the meats in a tightly sealed container in your refrigerator. The nuts store well, are tasty, and ready to eat. However, you may prefer them roasted.

To roast your macadamia nut meats:
Preheat your oven to 225 – 250 degrees F.
Place nut meats in a shallow pan, no more than two deep.
You may want to spritz the nuts with salty water just before you put them in the oven to give them a light, salty taste.
Roast pieces that are close in size at the same time. Avoid roasting small meats and half pieces with larger whole nuts. They will roast unevenly and possibly scorch the large nuts.
Roast the nuts for 10 to 15 minutes or longer, stirring occasionally. Watch them carefully. They can scorch quickly. Remove from the oven as soon as they begin to turn the lightest brown, The browning process will continue a short while after their out of the oven because of the nut oils continue to hold a high temperature.
Cool them quickly to stop the roasting process.
Since there are variation in nuts, oven temperatures, etc., it is best to monitor the process closely and adjust your times and temperatures to produce the color, flavor and texture to satisfy your taste.
Once you have removed the nuts from the oven, you may want to stir with dab of butter or naturally flavoured oil, or a sprinkle of salt to flavor. Serve hot or cool, or store in a tightly sealed container in your refrigerator.
Photo: Elize de Kock

ELNA’S ESSENTIAL OIL HANDCREAM
Mix the following ingredients together:
Large 500 g pot aqueous cream
40 drops Rosemary Essential Oil
40 drops Marjoram Essential Oil
20 drops Lavender Essential Oil
10 drops Peppermint Essential Oil
10 drops Tea Tree Essential Oil

Keep your essential oils in the fridge to prolong the life thereof. The same goes for the cream. Keep the big jar in the fridge and decant little bits for yourself into another, smaller container.
Recipe: Hilda Steyn
Photo: Rina Kleinhans

FREEZING OF EGGS
If your eggs are nearing their best-before date, freeze them! Egg expands when frozen, so to avoid burst shells, break your eggs, beat them and freeze in a sealed container. They can stay in there for up to six months.
You can freeze yolks or whites separately in the same way. When freezing the yolks, mix in half a teaspoon of salt per 240 ml raw egg yolk to stop it turning into an inedible gel during the freezing process.
Placed by Petro Borchard

BASIC INGREDIENT LIST
BASIC DRY SPICES
Coarse salt
Red chili flakes
Black peppercorns
Coriander
Fennel seeds
Paprika
Oregano
Turmeric
Whole nutmeg
Bay leaves
Cayenne pepper
Thyme
Cinnamon
Curry powder

PANTRY
Panko bread crumbs
Pasta
Couscous
Rice – Brown / Basmati / white
All-purpose flour
Self raising flour
White sugar
Brown sugar
Powdered sugar
Castor sugar
Baking powder
Active dry yeast
Chicken stock
Beef stock
Honey

REFRIGERATOR
Milk
Butter
Heavy cream
Eggs
Parmesan
Feta
Olives
Bacon
Parsley
Celery
Carrots
Lemons
Limes
Orange juice
Ideal milk
Condensed milk

CONDIMENTS
Ketchup
Mayonnaise
Extra virgin olive oil
vegetable oil
Canola/olive oil
Vinegar
Mustard
Honey
Soy sauce
Tabasco
Sweet Chilli sauce
Worcestershire sauce

VEGETABLES
Garlic
Shallots
Potatoes — Idaho
Onions — yellow
Onions — red
Tomatoes

CANNED GOODS
Tomatoes — diced
Tomato sauce
Tomato paste
Tomatoes — crushed
Beans

FRIED CHICKEN SKIN
‘n Heerlike snack van “fine dine” trimming.
Preheat oven to 180°C.
Trim meat and excess fat from chicken skin; cut into 3″ pieces.
Flatten, flesh side down, on a parchment-lined baking sheet.
Season with salt and pepper; (Spur Seasoning is great) top with another sheet of parchment and baking sheet (to keep skin from curling).
Bake +- 30 minutes.
Keep an eye because ovens may differ.
I did mine without another baking sheet on top.
Remember to discard the excess fat halfway.
Photo: Elize de Kock