BRINJAL, LEEK AND POTATO BAKE
4 large potatoes, peeled and cut
4 brinjals
salt
5 – 6 leeks
Sauce:
1 packet cheese sauce (I used WW)
½ tub fresh cream (or more if prefer)
2 tablespoons brown or white onion soup powder
fresh parsley, chopped
paprika to taste
2 teaspoons crushed garlic
pinch of cayenne pepper (optional)
freshly ground black pepper
grated cheese to sprinkle
In a pot on the stove, par boil the potatoes in a little water. In the meantime slice the brinjals and sprinkle with salt. Leave for about 20 minutes and rinse well. Slice the leeks half lengthwise and wash thoroughly under water. Layer the vegetables in an oven dish. In a jug, add the ingredients for the sauce and stir until well combined. Pour the sauce over the veggies in the oven dish. Cover and bake the dish for about 20 minutes in a preheated oven. Remove the dish after 20 minutes, sprinkle the grated cheese on top and bake further until leeks and brinjal slices are cooked (about 40 mins). If the sauce is to thick, add more cream.
Recipe: Kerry Alder Travis

CLASSIC CREAMED SPINACH
(serves 6)
Two Packets of Spinach (300g each), meticulously washed under running water to remove every speck of sand and grit. Wash the spinach even if the packet says “washed and ready to use”.
2 Cups of Water
Pinch of Salt
1 Tablespoon of butter
4 Heaped Tablespoons of Flour
Four twists of freshly ground Black Pepper
Pinch of Fine Nutmeg
1ml Ina Paarman Green Onion Seasoning
2ml Aromat
200ml Milk
50ml Cream or Sour Cream
To steam the spinach:
1) Remove very large thick stalks (if any) from spinach with a small sharp knife. Place the first bag of washed spinach in a steaming basket or steel strainer, add a pinch of salt. Place the two cups of water in a saucepan and bring to the boil. Place steaming basket or strainer with spinach in on top of saucepan. Steam for 6 minutes and remove from the heat. Repeat with the second bag of spinach. Pour the steaming water in saucepan in a cup to measure 250ml and set aside.
2) Place the steamed spinach on a chopping board or large plate. Chop roughly with a sharp knife or mezzaluna (half moon shaped herb cutter).
3) Using the same saucepan, melt butter over medium heat. Remove from heat. Add flour, seasonings and the reserved steaming water. Use your balloon whisk. Stir to form a roux. (The French la-di-da word for a paste of butter, flour and liquid). Back to the stove and increase heat to medium-high. Add the milk & cream stirring all the time as sauce thickens. Remove from heat and add chopped spinach. Mix lightly with a spoon. Taste to check if it needs more Aromat. Adjust seasoning if necessary.
Serve with roast meats, chicken or potatoes. Also very good served with steamed fish. Also delicious served on toast with egg. Learn to Cook with Louise.

Photo and recipe:Louise Groenewald

GEROOMDE SPINASIE

Twee pakke van 300g elk Spinasie, deeglik gewas. Sny stingels uit wat baie groot is.

250ml Room
2 Eetlepels Botter
4 Opgehoopte Eetlepels Meel
Twee draaie vars gemaalde swart peper
Knippie fyn neut
2ml Aromat

Om spinasie te stoom:. Sit spinasie in vergiettes en voeg knippie sout by. Sit bo-op ‘n groot genoeg pot waarin een koppie water gevoeg is en tot kookpunt gebring is. Stoom vir 5 minute en verwyder van plaat. Doen een pak spinasie op ‘n slag. Behou water onder in pot. Plaas spinasie op ‘n groot bord en sny fyn met ‘n skerp mes.

Smelt botter in pot, voeg meel, geurmiddels en gedreineerde water by. Roer met draadklopper (whisk) om klonte te vermy. Sit op plaat wat op hoë hitte is, voeg room by en roer aanhoudend tot die sous verdik. Verwyder van plaat.

Voeg fyngesnyde spinasie by sous en roer deur.

Nota: Room kan deur melk vervang word of helfte room, helfte melk.

Louise Groenewald (eie resep)

Ingredients:
2 lb of fresh spinach.
1 ½ cups of hot milk.
1 cup of cheddar cheese, grated.
2 tablespoons of butter.
2 tablespoons of flour.
1 teaspoon of salt.
Pinch of pepper.
Pinch of nutmeg.
Preparation Instructions:
Trim and wash 2 lb of fresh spinach.
Place in a suitably-sized pot with water still on the leaves.
Cover; then cook only until wilted.
Allow to cool, then squeeze out the excess water.
In a saucepan, melt the butter; then add the flour.
Whisk and gently cook for 3-4 minutes.
Add the milk; then bring to a boil.
Add the salt and a pinch of pepper and nutmeg.
Cook for about 5-6 minutes.
Combine the sauce with the spinach and ½ cup of grated cheese.
Spoon into a baking dish, then top with the other ½ cup of grated cheddar.
Bake at 375°F (190°C) for 20 minutes.
Serve as desired.
Esmerilda Hanekom

ROOM SPINASIE
600 gram spinasie, gekap
2 medium uie, gekap
olie
250 ml melk
50 ml botter / margarien
50 ml koekmeel
250 ml cheddar of gruyere kaas
knippie neutmuskaat (nutmeg)
Garlic & herb seasoning
Swart peper

Sorteer ui in so min olie as moontlik tot sag en lig bruin
Voeg spinasie by uie, bedek en prut oor lae hitte vir 5 min, roer af en toe
Verwyder deksel en prut vir +- 10 minute om mengsel droog te kry
Gooi mengsel in stainer om te dreinneer
Maak ‘n witsous met melk, botter en koekmeel in mikrogolfoond
Voeg kaas en neutmuskaat by, meng spinasie en witsous en geur na smaak met garlic & herb seasoning en swart peper
As jy wil kan jy ook ‘n paar stukkies fetakaas in sit

GEBAKTE BOTTERSKORSIE
1 botterskorsie in blokkiesgesny, so 2cm by 2cm
1 pakkie murgpampoentjies, in so 2cm stukkies gesny
1 bakkie sampioene, as dit groot is sny middeldeur
1 pakkie wituiesop
1 botteltjie, 250ml room

Sit al die gesnyde groente in ‘n oondpan met ‘n deksel, strooi die soppoeier netso droog oor en giet die room oor alles.
Spoel die room houertjie met so halfvol water uit en giet ook bo-oor.
Laat bak vir so uur by 180 ºC, as dit baie souserig is haal die deksel vir die laaste 10 minute af, roer net voor opdien. Jy kan ook gerasperde kaas oorstrooi.
Baie lekker.
Resep geplaas deur Gerda du Plessis

Nota:  Magdil Roos Dekenah – ipv marrow het ek gesnyde spinasie met my botterskorsieblokkies gemeng. Nie sampioene ingesit nie. Wel ook ui, bruinuiesop en room soos die resep sê en dit is ook heerlik

HEERLIKE AARTAPPELKROKETTE
660 g fynaartappel (750 ml)
2 eiers – geklop
30 g botter – gesmelt
5 g sout (5 ml)
500 mg rooipeper (1 ml)
5 g fyngekapte pietersielie (12,5 ml)
Krummels

Meng al die bestanddele en klop deeglik. Vorm in krokette en rol in jou krummels. Plaas ‘n rukkie in die yskas.Bak dit in ‘n gesmeerde pan tot mooi goudbruin  so by 180*C
Vir `n ander smaakie kan jy so 3 eetl. gerasperde kaas bygeroer.

SOETPATATS
Ek het klein patats gebruik, want Leipoldt sê jy moet die patats heel hou.

(4 – 6 porsies)

1 kg klein patats
100 g botter
200 g suiker
1 heel kaneelstok
sout na smaak

Skil die patats (en as hulle groot is, sny in groot stukke). Smelt die botter in ‘n groot kastrol. Voeg die suiker by en hou aan roer tot die suiker gesmelt is. Kook die botter-suikermengsel tot ‘n ligte karamel. Voeg die patats by en meng goed met die karamel. (Die karamel sal effens hard word wanneer jy die patats byvoeg, maar die vog in die patats sal dit weer loperig maak.) Voeg die kaneelstokkie by en geur met ‘n bietjie sout. Stel jou stoofplaat op ‘n lae hitte en sit ‘n deksel op die kastrol. Moenie die patats roer nie, want dit kan uitmekaar val en jy wil dit heel hou. Skud so elke nou en dan die kastrol sodat die patats bedek word met die karamel. Kook die patats tot sag, maar moenie te lank kook nie – dit sal dan soos ‘n moes word.

FOTO: Ansi Fourie Pypers Fourie  – FLR Lid

AARTAPPELKROKETTE
660 g fynaartappel (750 ml)
2 eiers – geklop
30 g botter – gesmelt
5 g sout (5 ml)
500 mg rooipeper (1 ml)
5 g fyngekapte pietersielie (12,5 ml)
Krummels
Meng al die bestanddele en klop deeglik. Vorm in krokette en rol in die krummels. Plaas ‘n rukkie in die yskas. Bak dit in ‘n gesmeerde pan tot mooi goudbruin by 180ºC.
Vir `n ander smaakie kan jy so 3 eelepels gerasperde kaas bygeroer.