BOETA SE AARTAPPEL POFFERTJIES
3 koppies kapok aartappels (botter en melk bygevoeg +pakkie potato bake) ongeveer 7 aartappels
3 eiers
1 koppie gerasperde Chedder kaas
1 pakkie spek(blokkies) (gebraai met uie en green pepper)
speserye van jou keuse

Meng alles saam, skep in cupcake pan en bak teen 180°C vir 30 min tot goudbruin.
Gemaak vir peusel happies voor braai tyd.
Foto en resep: Boeta Renken

JAN SE KARAPOU (KOOL)
1 heel kopkool
1 tot 2 pakkies dik wit uiesop (groot kool 2 of meer na smaak)
250 – 500 g botter (hou bietjie apart om oor kool te smeer)
1 opgekerfte ui (opsioneel)
1 koppie gerasperde kaas (opsioneel)
1 tot 2 pakkies gesnipperde bacon, opsioneel (groot kool 2)
Aromat en grofgemaalde swartpeper na smaak
Bietjie vars of droë kruie van jou keuse na smaak (opsioneel)

Sny koolkop in skywe tot amper deur.
Meng uie, kaas, bacon, minstens een pakkie sop, botter, peper, Aromat en enige ander kruie en spesirye na smaak.
Stop mengsel in die kool se gleuwe.
Smeer die extra botter oor die kool en strooi halwe tot een pakkie sop poeier buite rondom die kool en bietjie growwe swartpeper, Aromat en kruie as verkies.
Draai dan die koolkop goed toe in foellie met minstens twee lae foellie en as vuur toe gaan 3 of 4 lae foellie.
Kool moet goed geseël wees met foellie om te verhoed dat sappe uitlek.
Oond:
Voorverhit oond tot 180°C en bak vir sowat 2 ure.
Vuur:
Krap gaaitjie tussen die kole en sit hom in en krap kole rondom en paar Sit hom op die kole met kole bo-op. Ou wasmasjien drom werk perfek en krap kole op teen kant van drom en draai kool elke nou en dan om.
Laat hom gaar word vir so 2 tot 3 ure.

Notas:
Kan net botter, sop poeier en swartpeper gebruik indien verkies. Smaak net so lekker.
Ons het in ‘n ou wasmasjien drom vuur gemaak en as die kole reg is, dit kante toe geskraap met oop gat in die middel en die kool daarin gesit. Die drom het die hitte lekker binne gehou en die gaatjies wentelasie toegelaat. Aparte vuur is gemaak om op te braai en kole by te gooi in die drom as die kole begin koud word. Die kool so nou en dan om gedraai en drom aangevul met vars kole tot jy voel hy is lekker sag.
Ons maak hom tot vandag toe en is ‘n wenner! Moenie bang wees as die buitenste lagie brand nie, die kool is dik en die gebrande dele is eintlik my gunsteling!
Resep: Jan Lotz

KOESKOES MET BOTTERSKORSIE
Resep en foto: Benhet Nieuwenhuis
Nota: Gebruik net die helfte van die koeskoes.
1 kg botterskorsie, geskil en in blokkies gesny
2 eetlepels kookolie
2,5 ml fyn kaneel
knypie sout
4 eetlepels strooisuiker
bietjie olie
1 ui, fyngekap
1 rooi soetrissie, in blokkie
1 eetlepel gekapte vars pietersielie
4 grasuie, fyngekap
125 ml sultanas
100 g gevlokte amandels
100 g pekanneute grofgekap

KOESKOES:
(lees nota)
500 g koeskoes
2,5 ml fyn kaneel
knypie borrie
2 koppies kokende hoenderaftreksel
4 teelepels botter

Stel oond op 180°C.
Plaas botterskorsie in ‘n oondpan en sprinkle olie bo-oor, meng goed en bak vir 20 min (of tot gaar).
Sprinkel kaneel, sout en strooisuiker bo-oor sodra botterskorie uit oond kom, roer liggies deur.
Verhit olie en soteer ui daarin tot net sag. Voeg soetrissie by en soteer nog bietjie.
Voeg pietersielie, grasuie, saltanas, amandels en neute by, soteer nog bietjie.
Verwyder van hitte en roer in by botterskorsie.

Koeskoes
Roer koeskoes, kaneel en borrie by kokende aftreksel en laat vir ongeveer 10 min staan.
Voeg botter by en roer met vurk tot los.
Skep koeskoes in geskikte opdienbak en skep botterskorsiemengsel bo op of meng deur.
Sit warm voor.

PAMPOEN PANNEKOEK
2 eiers
1 eetlepel suurlemoensap
½ teelepel sout
½ koppie olie
1 koppie melk
1 ¾ koppie water
2 koppies koekmeel
2 teelepels  bakpoeier
1 koppie gaar pampoen

Klits eiers, suurlemoensap en sout saam. Voeg olie, melk en water by eiermengsel. Voeg meel, bakpoeier en gaar pampoen by vloeistof.
Klits tot gladde mengesel. Bak soos pannekoek- rol op met kaneel suiker of sny in wieletjies met karamel sous bo-oor. HEERLIK vir soet bygereg of poeding.
Resep: Charlene Keyter Cornelissen

Heather-Jannie Strumpher –  die 1 koppie pampoen is reg. Dis ‘n heerlike pannekoek, ek klits 2 koppies room en 1 blikkie karamelkondensmelk en smeer tussenin, stapel dit en gebruik dit as soet bygereg by ‘n braai.

MIELIETERT VIR DIE OOND OF OP DIE VUUR
1 koppie mieliemeel
1 ¾ koppie melk
4 eiers, geskei
2 eetlepels suiker
½ teelepel sout
¼ teelepel swart peper of peper van jou keuse
2 eetlepels broodmeel
1 eetlepel olyfolie
2 koppies gevriesde of 1 blikkie heel mielies
2 eetlepels gekapte roosmarynblare
1 ½ koppie gerasperde Cheddarkaas
1 koppie koue vleis stukkies of gebraaide bacon, van jou keuse (opsioneel)

Meng die mieliemeel en melk in ‘n kastrol tot dit ‘n gladde tekstuur het. Verhit dit stadig tot dit dik en stomend is terwyl jy aanhou roer vir 5 tot 10 minute. Verwyder van die hitte. Meng die eiergele met die suiker, sout en peper en roer dit deur die mieliemeel mengsel saam met die broodmeel en olie. Voeg die roosmaryn, mielies, vleisstukkies en helfte van die kaas by. Klits die eierwitte styf en vou dit by die beslag in. Skep oor in ‘n oondvaste bak of no 2 potjie en strooi die res van die kaas bo-oor.
Plaas die bak onbedek in die oond en bak vir 35 minute by 180ºC tot goudbruin bo-op en effens opgepof, of krap ‘n opening in jou kole, plaas die potjie daarin, bedek dit en plaas kole bo-op die deksel, soos wanneer jy ‘n potbrood sal bak.
Resep geplaas deur Adrian Olivier
Foto: Adam Cloete

SOET PAPTERT
2 koppies braaipap meel
2 teelepels bakpoeier
1 teelepel sout
3 eetlepels suiker
2 blikkies creamed sweet corn
2 koppies kaas
500 ml room

Meng alles saam.
Bak vir ongeveer ‘n uur op 180°C.
Moet nie te droog bak nie.
Resep : Yolande van der Merwe

BANITSA – BULGARIAN CHEESE PIE
Had a delicious traditional Bulgarian dish. Would be good as a side dish with a braai too.
1 package of puff pastry (garlic and herb flavour)
5 large eggs
1 cup plain yoghurt (Bulgarian yoghurt is the best, if you can find it! Greek will also work well. Full fat or low fat yoghurt works best; avoid nonfat if you can.)
1 teaspoon baking powder
375 g Bulgarian feta cheese, rinsed
½ cup sunflower oil (canola or grapeseed oil will work, too)
pinch of salt
Preheat oven to 170 ºCelsius.

Using about 1-2 teaspoons of oil, grease the bottom and sides of a deep-lipped large pan.
In a large mixing bowl, beat the eggs. Use your (clean) fingers to crumble the feta cheese over the eggs.
Some of my friends who taught me to make banitsa prefer to shred their cheese with a cheese grater. It really doesn’t matter; I prefer to crumble it with my hands and have fewer dishes to wash. Just make sure you don’t have any huge chunks. Half an inch and smaller is ideal.
Add the yoghurt, oil, baking powder, salt and whisk together until everything is blended. The batter will be lumpy because of the cheese.
Don’t try to break up the lumps of cheese. That is part of what makes banitsa so delicious!
Open the package of dough, from its plastic wrapper. Carefully unroll it on your countertop and roll out, cut into 3 pieces. Layer in dish with a third of mixture in between pastry.
Bake for about 45 minutes or until golden brown.
Recipe:Claire Grobbelaar
Photo:  Elize de Kock

GROENTE SOSATIES
Baby marrows
Pattypans
Uie
Rooi pepper

Sny alles in blokkie en ryg op sosatie stokkies. Verf met olyf olie gemeng met droë kruie. Braai oor matige hitte tot gaar (ge-char).
Foto: Wian Swart

BRAAI PIES
Fillings:
Chicken, Pea and Beer Pies:
a handful of mushrooms – sliced
half a leek – sliced
2 or 3 spring onions – chopped
a clove of garlic – crushed
a small handful of cooked leftover chicken
a palm full of fresh garden peas
your favourite beer
a splash of cream

Pan-fry the mushrooms, leeks, onions and garlic and let them sweat off any excess juice.
Take your leftover chicken, tear it up roughly into strips and add it to the pan.
Chuck in the peas and then a splash of beer. Be stingy – think of it as though you’re giving a six-year-old kid a little taster. (Keep the rest for yourself.)
Add a splash of cream and let the sauce cook down.
You want the filling to be juicy but not overly moist otherwise when you braai the pie it’ll disintegrate into a soggy bomb.

Mussel and Prawn Pies:
a handful of mussels
a splash of white wine
8 prawns, cleaned, deveined and shelled
a knob of butter
a clove of garlic – crushed
a splash of cream
coriander – fresh and chopped
2 or 3 spring onions – cut in half and sliced into thin strips

Dump the mussels in a pot, add a splash of white wine, put the lid on and steam until they open up.
Take them out of the shells, remove the beard (if you haven’t already done so) and set aside. Clean your prawns, remove the shells and seal them off in a pan with a knob of butter and the garlic.
Add the mussels to the saucepan with a splash of cream and a little drizzle of the salty water you steamed the mussels in.
Add the coriander.
Mix the whole lot up, chuck in the spring onions and let it simmer until the sauce has cooked off a little.
As with the chicken, pea and beer pies above, the mixture must not be too moist.

Spinach and Feta Pies:
butter
a whole bunch of spinach – rinsed and remove the pith
1 onion – chopped
1 clove of garlic – crushed
a little feta
salt and black pepper to taste

Preheat a pan and add a couple of knobs of butter.
Add your spinach, onion, garlic salt and pepper and stir around till the onion is soft and the spinach cooked.
Spinach and butter are best friends – you can almost never add too much butter.
Remove from the heat, let it cool down, and then crumble some feta over the spinach.

The pastry:
If you don’t have the energy to make your own pastry, just buy some rolls of puff pastry from the store.
Sometimes it’s okay to take a shortcut.
One sheet of pastry will make three pies.
Whatever you do, try and keep the puff pastry as cold as possible. Roll it out and cut it into six even-sized squares.
Scoop a biggish spoonful of whichever filling you’ve made on to the centre of one square.
Cover with another square and push the sides together using your fingers or the tines of a fork, ensuring that it’s completely sealed up.
Repeat with the remaining squares of pastry.
Brush the pastry with a little egg white, and using the tip of a knife, cut three small incisions on top of each pie – this will stop the pies from exploding when they’re on the grid.
Put your pies in the fridge so that they harden up a little before you braai them.

Light a fire.
Once the fire is ready with nice medium coals, place your pies inside one of those braai grids that close up (the same one you use for a boerie).
There’s no need to grease the grid – there’s load of butter in puff pastry, which will prevent it from sticking.
Take a couple of bricks and stack them on either side of the fire (about four each side).
Place the grid on top of the bricks and turn the pies often to avoid burning them.
If the pies start spitting at you, best you jump out of the way until they’ve calmed down and if they break open it probably means you weren’t turning them often enough or your mixture was too soggy. (If at first you don’t succeed, you should try, try, and try again.)
When the puff pastry is nice and golden brown, your pies are ready to eat.
The taste of puff pastry cooked over coals is unbelievable and I can’t think of a better way to get that smoky flavour to infuse in a pie. Delicious.
Recipe by Justin Bonello and adapted by Stephanie Kohrs Ferreira
Photo: Stephanie Kohrs Ferreira

GIDEON SE SAMPIOENE MET SPEK
Ongeveer 14 knoppie sampioene
7 spek repies, middeldeur gesny
Marinade:
½ koppie olyfolie
1 teelepels sout
swart peper na smaak
2 eetlepels gekneusde knoffel
1 eetlepel dijon mosterd
sosatiestokkies

Ons het gisteraand hierdie sampioen- en spek sosatie gemaak vir ‘n bykos saam met die ontbeende lamsribbetjie rol.
Meng die marinade bestanddele saam.
Laat lê kleinerige sampioene wat liggies geprik is al in die rondte in die mengsel van olie vir omtrent twee ure.
Neem ‘n repie spek en sny dit in die helfte en draai dit om die geweekte sampioene, ryg op ‘n sosatie stokkie.
Doen so vier sampioene op ‘n stokkie en braai op die kole tot goudbruin en geniet.
Djeerlik !!!
Foto en resep:  Gideon Louw