SPICY SHERYL’S RICE

Ons gooi olyfolie in n pot.
Dan voeg jy by uie, green peppers en wat jy ook voor lus is of net uie en spicy speserye soos Chilli Beef Aromat
Braai die uie saam met al die speserye en dan gooi jy die rou rys by en braai alles in die olyf olie
Sodra alles mooi bruin gebraai is gooi ons water by saam met Spice for Rice en los om gaar te kook
BRON – KOOS VAN DER MERWE

MIELIETERT ALA GIDEON
2 blikkies suikermielies (sweet corn)
60 ml suiker
60 ml gesmelte botter
4 eiers
15 ml bakpoeier
1 pakkie spek blokkies
60 ml koekmeel

Ek het eers die spek liggies gaargemaak en toe alle bestanddele in ‘n mengbak gemeng.
Toe met ‘n koppie in die klein pannetjies gegiet en vir ongeveer 40 min in my varkie oond gebak.
Die temperatuur voel ek met my hand, as dit reg is sit ek hulle in. Die resep sê 40 min op 180 ºC.
Dit pla my nie ek werk op gevoel als was sooooo lekker !
Resep en foto Gideon Louw

PARMESAN POTATO STACKS
3 tablespoons of melted butter
2 tablespoons of Parmesan cheese
1 teaspoon of garlic powder
1 teaspoon of thyme leaves
salt and pepper, to taste
8-10 gold potatoes, sliced very thin
muffin tin (with 12 cups)

First, preheat the oven to a toasty 350° Fahrenheit and grease or butter up the muffin tin. Place all the potato slices in a large bowl and pour the melted butter, Parmesan cheese, garlic powder, thyme, and salt and pepper. Mix them all together so that everything is nice and evenly coated. Take the buttery coated slices and place them into the muffin cups, making sure to stack and layer them as you go. Pop the muffin tin in the oven and bake for approximately 55-60 minutes. They’ll be done when the top and edges turn golden brown.

Photo: Ansi Fourie Pypers Fourie and Yvette Sleigh

CHANTELLE’S INDIAN FOOD
You can serve any meat chicken or fish alongside this meal. Or you can add cooked chopped chicken fillet to the lentils to make it a complete meal. It’s a great meal to use Sunday’s leftover braai meat up or the leftover roast. It’s very economical if you have to feed a large crowd on a tight budget.

Fragrant rice
2 cups of rice
Salt to taste
3 cardamom pods
1 cinnamon stick
1 small onion finely sliced and deep fried

Cook the rice with the salt, cardamom and cinnamon and 4 cups of water. When the rice is cooked fluff with a fork and mix in the fried onions.

Fried potatoes (aloo fry)
4 big potatoes peeled and cubed
4 tablespoons oil
Salt to taste
10 curry leaves
1 teaspoon mustard seeds
A big pinch of tumeric
Chilli powder to taste

Pour the oil in a big frying pan, add the curry leaves and mustard seeds and heat gently till just fragrant, now add the rest of the ingredients and mix. Put a lid on the pan and let it gently cook till the potatoes are cooked. You can add a bit of water if they start sticking to the pan.

Lentil curry (dhal)
1 small onion peeled and finely chopped
2 tablespoons oil
1cup pink or yellow lentils
1 chicken stock cube
1 small tomato finely chopped
A pinch of tumeric
Half a teaspoon ground coriander powder
Half a teaspoon ground cumin powder
Chilli powder to taste
1 teaspoon crushed fresh garlic
1 teaspoon freshly grated ginger

Fry the onion till golden, add all the other ingredients with 6 cups of water. Boil till the lentils are soft and mushy and has a consistency like gravy. Garnish with coriander leaves if you prefer

Yoghurt and cucumber salad (raaitia)
1 small cucumber finely chopped or grated
2 cups of plain yoghurt
1 finely chopped clove of garlic
Salt to taste
A pinch of cumin powder

Mix everything together and serve chilled.
RECIPE AND PHOTO: Chantelle Venter

GEBAKTE AARTAPPELSLAAI
Foto: Meisie Van Der Colff
FOOD LOVERS RECIPES
Sny 6 gekookte aartappels, nie pap gekook, in blokkies en plaas in bak.
Maak witsous van die volgende:
1½  koppies melk
2 eetlepels margarine
2 eetlepels koekmeel
sout en peper na smaak
Meng  die volgende by:
¼ koppie mayonnaise
1 eetlepel aangemaakte mosterd
Skep oor aartappels, meng liggies deur.
Rasper dan cheddar kaas en sprinkel bo-oor.
Bak vir 30 minute by 180ºC.
Bedien saam met braaivleis.

THE ULTIMATE SOUTHERN CHEESE ROLL
Recipe and photo:  Albert Buitenhuis – vetsjef
FOOD LOVERS RECIPES
Makes: 36
500 g mild Cheddar
1 tin Nestle Carnation evaporated milk
1 packet onion soup mix
¼ cup cream
1 teaspoon mustard powder
white sandwich bread

Grate cheese and mix in the rest of the ingredients together and place in a microwave safe bowl
Heat for 6 minutes, stirring every 60 seconds.
Wait for the mixture to cool a bit, then spread on white sandwich bread that has been roll out to flatten a bit. (Not everybody roll the bread out, so it is up to you)
For best results spread butter on one side, spread the cheese mixture on the other side, leaving all four the sides open to seal the roll. Roll up, with the cheese on the inside, sealing the sides with the back of a knive. Toast in a sandwich press (change the lid setting so that you don’t flatten them to much). Or if you don’t have a sandwich press grill in oven until golden.

BRAAI STOKBROODJIES
500 ml flour
10 g dry yeast
5 ml salt
5 ml sugar
45 ml oil
500 ml warm water
100 g grated Gouda cheese

Place flour, yeast, salt, sugar, cheese and oil into a mixing bowl and mix till combined. Then slowly add the warm water a little at a time until the mixture forms a dough. Place into a lightly oiled bowel and cover with cling wrap and leave for 1 hour to rise.
Take out the dough and cut into 10 even pieces, roll into sausage forms and wrap gently around skewer or stick. Place onto medium heat coals until brown/toasted. Serve and eat.
Photo and recipe: Cecil Dunhin

THE FAMOUS SOUTH AFRICAN BRAAIBROODJIE-NON TRADITIONAL WAY
INGREDIENTS:
1 large ciabatta loaf (I used one with olives)
Butter
Chutney
Cheese spread
Tomatoes
Onions
Ham
Grated Cheddar Cheese
Salt and pepper to taste

HERE’S HOW:
1. Cut your ciabatta loaf lengthways through the middle.
2. Spread the bottom half generously with butter and chutney.
3. Spread the other half with cheese spread and top with sliced tomatoes and onions.
4. Add ham and grated cheddar on other half of the bread.
5. Wrap the ciabatta in foil and place in pre heated oven (180*C) for about 15 to 20 minutes.

Cut finger width slices of ciabatta for serving. Enjoy!
Foto en resep: Louise Venter

MAGDA SE BRAAIBROODJIE MET ‘N TWIST
Nouja vanaand was ek en my manlief geinspireer deur Oom Gideon Louw wat sulke lekker goedjies braai. Ons het besluit om op ñ Maandagaand te braai, want ons kan.
Vir bykos was ons lus vir ñ knoffel kaas broodjie.
Neem ñ gewone snytjie brood, smeer hom lekker met tuisgemaakte knoffelbotter.
Sit gesnyde of gerasperde kaas op.
Rol dan die snytjie brood soos ñ swissroll en draai repies spek om.
Braai oor die kole tot lekker krakerig en bruin.

FOTO EN IDEE: Magda Bekker

VEGETABLE SOSATIE
Cherry tomatoes
Button mushrooms
3 colour bel peppers
shallots/small onion (par boiled)
pinapple chunks
Baby marrow
You can add sliced sweet corn cob as well

Baste with garlic infused olive oil an a bit of lemon juice.
BRON – Elize de Kock