TUISGEMAAKTE MELKPOTBROOD EN VETKOEK
9 koppies koekmeel
1 pakkie droë gis
1 liter louwarm melk
3 eetllepels suiker
1 teelepel sout

Meng droë bestanddele saam.
Gooi louwarm melk en knie todat deeg van jou hande af is en deurgemeng.
Laat rys tot dubbel die grootte.
Knie af, sit in gesmeerde ysterpot en laat rys weer en bak oor matige kole tot goudbruin en gaar.
As jy daarop klop moet dit hol klink.
Sodra brood gaar is, smeer met gesoute plaasbotter.
Vit vetkoek kan jy net die vetkoeke vorm na die eerste rys en neersit om weer te rys en dan in warm olie bak.
Foto: Leandrie Potgieter

LEONE SE KARAMEL BOLLETJIES BROOD
500 ml room (Clover langlewe boksie)
Muscavado bruin suiker
caramel bruin suiker
winkel deeg

Ek meng caramel bruin suiker en Muscavado bruinsuiker, dan rol ek die bolletjies lekker in dit dat dit goed bedek is.
Gooi bietjie room onder in my dikboom swartpot en pak bolletjies in.
Gooi room oor.
Strooi so teelepel suiker op elke bolletjie.
Sit deksel op en sit in oond.
Skakel oond aan en die bolle rys saam met die oond wat warm word.
Bak so 50 min by 180° C.
Geniet.
Foto en Resep: Leone Barnard du Toit

MANDY SE SOET BROODJIES
Vir die soet tand by ‘n braai vat jy:
1 pakkie gekoopte deeg
250 ml room
1 koppie suiker
1 eetlepel koffie
1 eetlepel stroop

Pak bolletjies in pan en meng room met koffie, stroop en suiker.
Giet oor bolletjies. Bak in oond ongeveer 30 minute teen 180°C.
Lip-lek lekker met karamel sousie (die vloeistof mengsel maak die karamel sousie).
Baie bedien dit as ‘n bykos of as ‘n poeding,.
Ons hou van ‘n ietsie soets by braai, vir ons werk dit lekker as ‘n bykos.
Resep geplaas deur Mandy Combrinck

CHANTèLLE SE LEKKER KAAS BRAAI BROODJIE
1 pak gekoopte deeg
1 pakkie bruin uiesoppoeier
gerasperde kaas (na smaak)
250 ml vars room

Maak deeg in bolletjies en pak in ‘n bak/pot.
Strooi soppoeier oor. Gooi room oor. Gooi kaas oor. Bak teen 180°C vir 40 min. Toets of gaar.
Ek breek hom op in bolletjies en sny dit dan in snytjies. Baie lekker.
Resep en foto: Chantélle Saayman

KAASKARAMEL BRAAIVLEISBROODJIE
500 g voorafbereide witbrooddeeg
125 ml bruinsuiker
15 ml Clover botter
250 ml Clover Cheddarkaas
250 ml Clover vars room

Verhit oond tot 180°C.
Smeer oondvaste bak (met deksel) met ‘n dun lagie botter.
Strooi helfte van bruinsuiker onder in die oondvaste bak.
Strooi helfte van die Cheddarkaas bo-oor suiker.
Rol deeg in gholfbal-grootte balletjies en plaas bo-op suiker en kaas lag.
Strooi res van suiker bo-oor deegballetjies en giet room bo-oor.
Strooi res van kaas bo-oor en plaas deksel bo-op.
Bak tot gaar vir ongeveer 1 uur.
Geniet met braaivleis of enige ander vleisgereg.
Lewer 6 porsies.
Foto: Chantélle Saayman

HOMEMADE SUBS
1 sachet yeast
2 ¼ cups of lukewarm water
¼ cup of sugar
2 tablespoons of oil
1 teaspoon of salt
5 ½ to 6 ½ cups of flour

Mix the yeast and water in a large mixing bowl, add a pinch of sugar and let it rest for 5 minutes.
Thereafter add the oil, sugar and 4 cups of the flour.

Knead into a soft dough, add the rest of the flour a little at the time until dough is nice and rollable. (You may not need all the flour)
Leave to rise in an oiled bowl for 2 hours.
Put into a greased loaf tin and leave for 2 hours.
Break off small pieces of dough and roll into oval in the palm of your hand.
Bake at 180°C for 30 minutes.

Spread melted butter on top as soon as it’s baked.
Slit the centres and put in whatever filling you want. I used steak.
Spread grated mozarella/ gouda cheese over.
These can be frozen at this stage.
To warm and let cheese melt, just put into oven for 5 minutes. Can be warmed in microwave too.
Photo and recipe by Yasmeen Ibrahim

BREAD ROLLS
1 packet yeast
Dissolve yeast in 1/2 cup warm water.
4-5 cups flour
1/2 cup sugar
1/2 cup oil
Salt

Knead untill smooth – Elastic 8-10min.
Punch dough down and make rolls, arrange in the baking tray
Bake at 180° for 30 to 35 min until golden brown.
NB. Paint with melted butter before baking and after baking as well
Recipe and photo: Farrah Gaes

MINI MILK NAANS
1 sachet yeast
4 cups of cake flour
1 teaspoon salt
5 teaspoons sugar
100 g butter
3 tablespoons of oil
1 egg
½ cup of milk
poppy seeds

Sift flour, salt and sugar in a bowl.
Add the yeast to the flour.
In a separate bowl, melt the butter, add the oil, milk and egg and whisk together.
Finally add the wet ingredients to the flour mix.
Knead into a soft dough. Add more flour if necessary. Dough must not be sticky.
Leave the dough to rise in an oiled based pot and in a warm place for 2 hours.
Shape into rounds, brush tops with an egg yolk and sprinkle poppy seeds.
Bake at 200ºC for 15 minutes.
Note:  Can be eaten with any curry or just butter and jam.
Picture and recipe: Yasmeen Ibrahim

LEON SE BOLLETJIE BROOD
Vanaand dit probeer, dis heerlik.
1 kg brood deeg
250 g spek, opgesny en gebraai
250 g sampioene, opgesny en gebraai
2 x 330 ml room
1 koppie gerasperde kaas

Maak brood deeg in bolletjies en plaas in oondpan, sprinkel die gaar gebraaide spek en sampioene bo-oor. Giet die room bo-oor die bolletjies en strooi die gerasperde kaas bo-oor. Bak in’n voorverhitte oond vir 30 min teen 180°C. Genoeg vir 18 persone.
Resep en foto: Leon Boetiekie Hartman

HOME BAKED COCKTAIL ROLLS
1 sachet yeast
1 tsp salt
1 tblsp sugar
4 cups of cake flour
1 egg
1/2 cup of lukewarm milk
1 cup of lukewarm water
50 grams of melted butter

Sift dry ingredients into a bowl.
Whisk the egg into the milk and water and add the butter.
Add liquid mixture to the dry mixture.
Add flour if necessary.
I give it a good kneading, put into into a bowl to rise and leave in a warm place to rise.
Leave to rise for approximately 2 hrs. Knead back.
Roll as desired. Sprinkle with sesame seeds/ couscous.
Bake at 180 degrees C for 20-25 min
Note:  I roll into a gigantic roti/ pizza. Slice 32 slices for mini rolls or 16 for normal size. Thereafter just roll from the outside of each slice to the centre. No need for butter.
Recipe and photo: Yasmeen Ibrahim