MIELIERYS EN WATERBLOMMETJIE BOBOTIE
½ koppie droë appelkose gesnipper en geweek in ½ koppie lou melk
1 koppie ekstra melk
250 g waterblommetjies
1 sny witbrood
1 groot ui in ringe gesny
20 ml botter
20 ml kerriepoeier
10 ml borrie
1 kg maalvleis
½ koppie rosyne
1 appel geskil en gerasper
10 ml sout
3 eiers
250 gaar mielierys
3 suurlemoenblare

Week appelkose in melk.
Kook waterblommetjies in water vir 10 min.
Dreineer en hou eenkant.
Week witbrood in 2de lot melk, druk melk uit en maak fyn.
Soteer uie in botter tot deurskynend.
Voeg kerriepoeier en borrie by en braai 2 min.
Voeg maalvleis by en soteer vir 3 min.
Voeg gedreineerde appelkose, rosyne,appel en sout by en roer tot gaar.
Klits eiers en res van die melk saam, voeg bietjie borrie by melkmengsel.
Meng vleismengsel, mielierys, brood en waterblommetjies saam en sit in swart platboom ysterpot.
Giet melkmengsel bo-oor, druk suurlemoenblare in en sit deksel op.
Bak vir 40 min by 180ºC of tot eier gestol is.
Nota:
Ek gaan myne in ‘n bak sit met bietjie water.
Kan ook oor warm kole gebak word, eers van onder vir 30 tot 40 min. Plaas ‘n paar kole op deksel en bak vir nog 20 min.

Foto en resep geplaas deur Elsa Van Antwerpen Kleinhans

HOENDER EN SPINASIE GEBAK

4 Hoenderborsies vel en vet verwyder in blokkies gesny
1 groot ui gekap
halwe bakkie sampioene gekap
1 knoffel vingertjie gekap
1 pak spinasie skoon en reg vir gebruik
300ml room
1 pakkie sampioensop poeier
fyn naeltjies en kruie na smaak
Feta kaas of kaas van jou keuse

Braai die ui in bietjie olie gooi die knoffel by en braai rukkie, sit jou hoenderstukkies by en braai tot net lekker gekleur, gooi die sampione by, roer deur en sit die deksel op stowe vir so 5 min.
Gooi bietjie fyn naeltjies en kruie by na smaak, nie sout nie want die soppoeier is sout genoeg.
Gooi ooor die spinasie dat hulle lekker verlep.
Pak die spinasie onder in ‘n oond bak, gooi so helfte van die sop poeier oor die spinasie, sit die vleis mengsel bo-op, gooi die res van die soppoeier oor die vleismengsel,
gooi die houertjies room bo-or en sit in die oond teen 180grade vir ongeveer 45min.
Gooi nou die kaas bo-oor en sit terug in die oond vir die kaas om te smelt.
Bedien saam met rys en ‘n lekker slaai

Rina Kleinhans – eie resep.

KRUMMELPAP VERRASSING
4 koppie gaar krummelpap
500 ml bruinbroodkrummels
5 ml sout
250 g botter
2 pakkies spek
500 ml melk
8 eiers, geskei
285 g blik geroomde sampioene
2 pakkies gesnipperde sampioene
500 ml cheddarkaas gerasper
170 g blikkie ingedampte melk

Voorverhitdie oond tot 180°C en smeer oondskottel. Meng pap en krummels, sout, voeg die gesmelte botter by en meng goed. Braai spek bros en krummel dit Voeg by pap. Klits melk en eiergele saam en voeg dit en die sampioene en 350 ml kaas by mengsel. Skep in oondskottel uit en bak vir ongeveer 1 uur. Sprinkel res van kaas oor en gooi ingedampte melk oor. Plaas terug in oond vir 5-10 min. Bedien warm met braaivleis.

Foto en resep geplaas deur Benhet Nieuwenhuis

BAKED BROCCOLI WITH RAVIOLI
Tonight we will be eating Broccoli and Ravioli bake. Here is what you will need:
1 package ready made ravioli or any stuffed pasta of your choice
300 g fresh steamed broccoli florets
1 container sour cream
400 millilitre milk
1 packet of KNORR Garlic and Herb Potato Bake
2.5 ml Robertsons cayenne pepper
250 ml grated mozzarella cheese (or cheese of your choice)

This meal is easy to prepare and will serve a family of four with ease. You will need 10 minutes to prepare all the ingredients and twenty minutes to bake your dish.

Now we get to the fun part  how do we make the broccoli and ravioli bake?

Place ravioli, and steamed broccoli in a baking dish.
Mix sour cream Milk and KNORR Garlic and Herb Potato Bake in a jug and pour over the ravioli
Sprinkle with Robertsons Cayenne pepper and mozzarella cheese.
Bake at 180°C for 20 minutes until cheese is melted and golden.
As easy as that and you have a healthy baked dish. Delicious.
Recipe posted by Marie Rheeder Troskie

BEEFY STEW
1 lb ground beef
1 lb fresh slice mushrooms
½ cup green onions
3 garlic cloves
salt, pepper to taste
¼ cup brown gravy mix
½ cup water, add more if you like more

Simmer ground beef until done, strain.
Put back in pan and add mushrooms and green onions, cut to choice.
Mix brown gravy mix in  the water pour over meat and mushrooms.
Simmer until gravy is thick, I like my mushrooms half done, pour over rice.
Recipe and photo: Janet Anderson

TUNA CHIP CASSEROLE
2 cans cream of mushroom soup
2 can tuna (in brine)
bag of your favourite chips
milk (one soup can full)
pepper

In a casserole dish add your soup and tuna, fill the empty cream of mushroom soup cans with milk (I used Skim Milk for lower fat option). Add the milk to the soup and tuna and then crush the chips in the bag and add to the soup, tuna and milk and mix well.
Sprinkle pepper over the top and pop in oven at 180 ºC for about 35-40 minutes.
When finished allow 10 minutes to cool before serving.

Foto en resep deur Jacqui Landsberg Botma

HEALTY TUNA AND RICE BAKE

Basmati Rice cooked (as much as you need)

2 Tins Tuna (in brine)
Peas (150g)
Weigh less (pour) cheese sauce
Gouda Cheese (finely grated)
Garlic Chilli Sauce (Wellingtons)
Curry powder
Salt
In a pan add your tuna (you are welcome to use onions but my kids don’t like onions and why I did not use) and cook for about 5 minutes then add your peas. Then add salt,curry powder and Garlic Chilli Sauce (as much as you want) and simmer until peas are cooked.
Add the rice and butternut and mix. Add to baking dish and pour the cheese sauce over and spread saunce evenly. Then add the grated cheese and pop in oven. Bake for approx 20-25 minutes until the cheese starts browning on top

Foto en resep deur Jacqui Landsberg Botma

SPINASIE EN GNOCCI TERT
1 bossie spinasie
250g gnocci
350ml melk
3 jumbo eiers
250g gerasperde wit cheddar
1 pakkie bruin uie sop

Kook gnocci en spinasie vir so 5 min
Klits eiers en melk en meng saam met spinasie & gnocci
Gooi in bak en sprinkle wit cheddar bo-oor
Sprinkel bruin uie sop poeier bo-oor
Bak vir 20-25 min teen 180grade

Foto en resep deur Annelie van Wyk

BOBOTIE WITH QUINCE AND CHEESE CRUST
2 onions- chopped
10 ml curry powder
10 ml tumeric
150 ml venison stock (ek het beef stock gebruik)
4 slices bread soaked in stock
1 kg game mince
250 g pork mince
100 ml dried fruit chutney (resep sal volg)
2 eggs beaten
salt and black pepper
bay leaves and oil

Saute onions, curry and tumeric in a little oil. Add the meat and brown slightly. Stir in the bread with salt and pepper. Mix the chutney, bay leaves and eggs and stir into meat mixture. Stir the mixture well and spoon into an ovenproof dish. Top with Quinces (resep om te volg) and Cheese

Crust (resep om te volg).
Honey Poached Quince
3 quinces
2 ml salt
60 ml lemon juice
160 ml honey
2 ml five spice
1 star anise
1 cinnamon stick

Peel and and core and cut quinces into wedges, add all the other ingredients into a pot and poach until in the simmering liquid for about 30 minutes till soft. Remove quinces and reduce poaching liquid. Place quinces and reduces liquid over meat.

Cheese Crust.
250 ml flour
5 ml baking powder
2.5 ml sugar
125 g butter
100 g cheddar cheese grated
Salt

Rub the butter into the dry ingredients until it resembles breadcrumbs. Mix in the grated cheese and grate the dough over the quince layer on top of the bobotie. Bake for 20-30 minutes at 160 degrees until the crust is lightly browned.

Dried Fruit Chutney.
1 onion finely chopped
500 ml white wine vinegar
500 ml sugar
500 g dried fruit (soaked in 100ml strong rooibos tea)
1 cinnamon stick
1 star anise
salt and pepper
50 g fresh mint (ek het nie die mint ingesit nie, het wel bietjie chilli ingesit).

Bring the vinegar, sugar, cinnamon, star anise and onion to the boil and cook to a honey like syrup consistency. Cut the dried fruit into smaller pieces. Remove the cinnamon and star anise, add the dried fruit pieces as well as the rooibos tea. Cook Chutney further till it reaches the right consistency, then season with salt and pepper. Chop the mind finely and add to the cooked Chutney. Serve with the bobotie.

Photo and recipe posted by Leanne Thurston Coetzer