SOUTVLEIS EN KERKERERTJIE BROODJIE
(BULLYBEEF AND CHICKPEA LOAF)
1 blikkie soutvleis
1 blikkie kerkerertjies
2 eetlepels meel
2 eiers
Speserye van jou keuse (ek het gemengde speserye gebruik)
Sout en peper na smaak
Sweet chili sous
Dreineer en maak die kerkerertjies fyn. Maak die soutvleis fyn en meng die twee deurmekaar. Voeg die meel, eier, speserye, sout en peper by en meng deeglik. Skep helfte in ‘n gesmeerde mikrogolf broodpannetjie en smeer ‘n lagie sweet chili sous oor. Skep die res van die mengsel bo-op en plaas in die mikrogolf vir 8 minute op hoog. Haal uit die mikrogolf en smeer ‘n lagie sweet chili sous bo-oor. Mikrogolf vir nog 8 minute op hoog. Laat effens afkoel en haal uit die pannetjie uit.

Bron en foto: Adam Cloete.

RONEL SE GEBAKTE RYSGEREG
2 koppies rou rys
sout en peper
250 g gemengde gevriesde groente of enige rou groente
1  groot ui, grof gekap
kool, opgesny
2 groente aftreksel blokkies
genoeg kookwater
Braai al die groente met bietjie sout en peper saam in ‘n warm pan met bietjie olie . Voeg die rou rys by en braai totdat die rys deurskynend is. Plaas al die bestanddele in ‘n oondbak met ‘n deksel. Meng die groente blokkies en die kookwater (genoeg water om al die bestanddele in die bak te bedek).  Wanneer die blokkies opgelos is, giet die water oor die rysgereg in die bak en bedek die bak. Plaas in ‘n voorverhitte oond en bak teen 180ºC totdat die water geabsorbeer is en die rys gaar is. Hierby kan jy enige iets byvoeg. Heerlik, geniet.
Resep: Ronel Muller Thoma

10 MINUTE CHEESE AND HERB ROLLS
Ingredients
3 cups cake flour
2 tbsp baking powder
1/4 tsp salt
2 tsp Italian herbs
1 cup grated cheddar cheese
1 cup water
2 large eggs
1 tsp crushed garlic
2 tbsp butter
How to
Sift the flour, baking powder and salt into a large mixing bowl. Add the Italian herbs and grated cheese.
Whisk the water, eggs and garlic together in a jug. Add to the dry ingredients and mix together to form a dough. Add an extra splash of water if the mixture is too dry.
Turn the dough out onto a floured surface. Divide the mixture into 8 pieces and roll these into balls.
Melt the butter in a deep saucepan over a medium heat. As the butter just starts to bubble add the dough balls, arranging them in a single layer in the pan. Cover and leave to cook for 4 minutes.
Remove the lid and carefully turn the rolls over. Cover the pan again and cook for a further 4-5 minutes until the rolls have risen and are cooked through. Watch that the pan doesn’t get too hot – you will want to char the rolls slightly but not burn them.
Enjoy simply – serve warm with lashings of butter.

Recipe posted by Adam Cloete
Photo: Adam Cloete

KARIN’S CABBAGE
Cabbage cut into quarters but not right through, spread garlic butter into leaves and sprinkle a packet of brown onion soup powders over butter. Rap cabbage in tinfoil and into the oven/gas braai/fire.
Wha-laaaaa the end result is just magic I’ve grated cheese over and now to eat it.
PICTURES AND IDEA:  Karin Hurn

BAKED MARLIN FISH
Just thought tonight I share our supper.
This is my first attempt at Marlin(fish)
Fish
Mixed flour fish masala and inna parmans seasoned salt.
Dipped fish in flour mixture and then in eggs and into the frying pan with hot coconut oil.
Fry fish till golden brown then place in a tray and into the oven 200° to cook through for 10-15 min.

Rice
Cook a cup and a half till soft. Strain it.
Saute onions greenpepper yellow pepper and red pepper and a half of chilli.
Add 1/4tsp Raja curry mix
1 tsp of tabasco the green one
Grate a half a carrot into the pan.
Mix rice with this mixture.
Then put on a low heat and add 1/4tsp butter.
Served with canned chaka laka…
SOURCE – Danielle Herbert Rose

SPINACH DIP MOZZARELLA STICKS
500 g cream cheese
½ cup cooked spinach
2 cups grated mozzarella cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
1 teaspoon garlic powder
(The spices look a lot but it works perfectly)
Mix all the above ingredients and flatten in a baking sheet lined with greaseproof paper. Freeze for 30 – 60 minutes.
Tip out of baking sheet, remove paper and cut in fingers. (about 1 x 8 cm)
Roll in flour, then eggs, then breadcrumbs and shallow fry in oil.
2 cups cake flour
4 eggs beaten
2 cups breadcrumbs
Oil for frying
I got lazy in the end and rolled the stick in filo pastry, which was as good!!
Serve with any sauce – njammies !!

Recipe and photo: Nicolette Fick

SWEET POTATO BALLS
200g sweet potato
60g all purpose flour
60g corn flour
40 g brown sugar oil for frying Method cook potatoes until soft drain and mash with sugar cool add flour corn flour and mix if needed put in few tablespoons of water.
Fry in oil until brown.
Turn constantly or they will burn

RECIPE  POSTED BY: Wikkie Tap
PHOTO: Wikkie Tap

RAGIELA SE GELAAIDE PAPTERT
Oorskiet mieliepap weer fyngedruk en in bietjie kookwater weer gekook tot “fluffy”,
1 pakkie sampioene, gaargemaak
½ soet rooi rissie, saam met sampioene gebraai
1 blik uie en tamatiesmoor
witsous
1 eiervrug skyfies, gesny en gebraai in olie
2 hoenderfilette, in repies gesny en in pan gebraai
i.p.v. sout het ek Aromat gebruik
Cheddar kaas, gerasper
Lagie pap onder in bak, stapel die res op in lae met witsous en kaas op elke lagie. Eindig met kaas.
Bak in oond tot deurwarm en kaas gesmelt. Siedaar, ‘n hele eenskottel ete!
Bron: Ragiela Cloete
Foto: Adam Cloete

KARRINGMELK-KAPOKAARTAPPEL-KRING KOEK
8 medium aartappels, in kleinerige chunks gesny, gaar gemaak in mikrogolfoond
1 ui, gekerf en stadig bruin gebraai in botter
2 eiers, geklits in
200 ml karringmelk
1 teelepel whole grain mosterd
2 teelepels kaassmeer
3 teelepels roomkaas (vandag het ek balsamic & onion geur gebruik)

Roer alles saam, giet in ringpan wat gespuit is.
Bak teen 180°C vir 40 – 45 minute en dan op grill vir nog 5 minute.
Laat ‘n rukkie afkoel voordat jy dit omkeer.

Resep en foto: Meyer Combrinck
Opsies vir ‘n volgende keer:
1 Sit gebraaide spek/salami/sampioene/soetrissies by.
2 Sprinkel met gerasperde kaas en gou weer onder die grill.

HANLI SE AARTAPPEL-GEREG
Kook 8 aartappels tot so te se sag.
In n pan braai 2 uie en n paar spriet uie, green pepper en 5 huisies vars knoffel saam.
Strooi aromat en swart peper na smaak by.
Meng n pakkie bruin ui soppoeier in n 250 ml water en twee eetlepels Mrs balls mild Chutney bymekaar en gooi by pan mengsel.
Sny jou aartappels in skuiwe en pak in gesmeerde oond vaste bak (lagies aartappel).
Besprinkel met aromat en jou mengsel in pan tot alles in is.
Gooi twee houers vars room oor en sprinkel paprika en fyn of gedroogte pietersielie oor.
Bak op medium hitte (180C_ vir 1 uur.
Ek sit tin foelie oor en haal af die laaste 10 minute om goud bruin te kry.
Beproef en heerlik.

RESEP EN FOTO: Hanli Catlin