ALTA SE MIELIEGEREG
1 blikkie room mielies
375 ml melk
30 ml meel
½ ui, fyn gekap
1 koppie gerasperde kaas
3 eiers, geskei
15 ml botter
knippie sout na smaak

Smelt botter in pan roer meel by.
Voeg melk geleidelik by en maak ‘n lekker witsous.
Haal pan van stoof af en roer kaas en ui by asook eiergele wat goed geklits is.
Klits eierwitte styf en vou in mielie mengsel.
Bak in gesmeerde bak, oond 180°C vir 45 min.
Resep en foto: Alta Gunter Van Dyk

CAULIFLOWER RICE
6 cups cauliflower florets (about 1 head)
3 tablespoons olive oil
2 cloves garlic, minced
1 cm ginger, minced
1/2 teaspoon vegetable spice
1/4 cup chopped fresh herbs, such as chives, coriander, parsley and/or basil
2 tsp lemon zest
1/4 red/yellow pepper
1/4 finely diced onion
1/4 diced tomato (optional)
2 tablespoons chopped celery

Pulse cauliflower florets in a food processor until chopped into rice-size pieces. You can cut this with a knife as well.
Heat oil in a large non-stick pan, medium heat.
Add onion, pepper and celery and fry till onion is translucent but not brown.
Add garlic and ginger together with tomato and cook till fragrant, about 30 seconds.
Add cauliflower rice,sprinkle with spices and cook, stirring continuously until slightly softened, 2-3 minutes.
Remove from heat, stir in herbs and lemon zest.
***Cauliflower rice can be refrigerated for up to 3 days. I freeze mine with great success.
***You can add any sauteed vegetables to your rice if you prefer.
Recipe and photo: Amanda Conradie

HONEY GLAZED SWEET POTATO
125 ml water
2 tablespoons unsalted butter
1/2 kg sweet potatoes peeled and cubed
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons lemon juice
Salt and pepper to taste

Over medium to low heat, cook sweet potato, water, butter, honey, sugar and lemon juice in a large skillet.
Cook covered, stirring occasionally, until sweet potatoes are tender, about 20 minutes. Remove the lid and fry until golden brown.
Recipe and photo: Elize de Kock

ONION RING BATTER
2 large onions, cut into rings
280 ml  flour
1 cup milk
1 egg
2 TBSP oil
1 tsp salt
oil for frying

Soak onion rings in a bowl of ice water for 1 hour. Drain and pat dry.
Whisk the flour, milk, egg, oil and salt together in a bowl until smooth.
Heat oil in a deep-fryer or large pot.
Dip onion rings in the batter, working in batches, until evenly coated.
Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer to a paper towel lined plate using a slotted spoon.
Photo: Melissa Ann Vermeulen

PUMPKIN FRITTERS
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoons baking powder
2 teaspoons caster sugar
1 egg
1/4 cup milk
pinch of salt
oil for deep frying

CARAMEL SAUCE
500 g butter
3 cups sugar
1/4 cup milk

Cook butter and sugar over low heat until light brown, pour in 1/4 cup of milk, slowly
Mix all the ingredients and mix until you have a smooth batter.
Heat oil and fry spoon for spoon until golden brown.
Remove from oil and drain on kitchen paper.
You can double or tripple this recipe with great success
Recipe:Helena van den Heever

KASERIGE GEBAKTE KOOL
Helfte van ‘n medium grootte koolkop
2 eetlepels botter
½ koppie gerasperde kaas of meer indien jy verkies
3 geklitste eiers
2 eetlepels bruismeel
1 pakkie kaassous poeier van jou keuse
sout en peper
‘n knippie neut poeier
1 koppie melk

Sny die kool fyn op en kook in lig gesoute water, waarby ‘n knippie neut poeier gevoeg is, tot baie sag. Dreineer baie goed en meng twee eetlepels botter daarby terwyl dit warm is, asook die halwe koppie gerasperde kaas.
Meng die geklitste eiers, melk, meel en kaassous poeier en sout en peper na smaak en voeg dit by die kool en kaasmengsel. Onthou dat die kaassous poeier reeds sout bevat asook die gaar kool. Plaas die mengsel oor in ‘n oondbak wat met nie kleef-middel gespuit is en strooi ‘n handvol kaas bo-oor.
Bak by 180ºC vir +- 30 minute of tot die eiermengsel gestol het.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete

SUNFLOWER LEAVES
bunch of sunflower leaves, torn in pieces (you can trim the veins)
½ onion chopped
oil for frying
salt
pepper
1 cup rice (cooked)
Add oil to a pot and heat.
Add onions and fry till opaque.
Add sunflower leaves and toss while frying till soft.

Dish this onto a bed of rice. Add salt and pepper.
Though their seeds are a common snack, gardeners may not know that sunflowers (Helianthus annuus) are safe to eat from root to flower petal.
Before consuming, however, consumers should verify that the sunflower has been grown organically and has not been exposed to pesticides or other chemicals.
Recipe and photo: Phillip Reynecke

STUFFED HASSELBACK POTATOES
3 Potatoes
Slices of cheese
Slices of ham
Slices of onion
White sauce
Heat oven to 180°C

Cook potatoes until soft but still firm.
Remove from pot and let stand for a bit.
Slice potatoes(not right through).
Insert a slice of cheese in one slit then ham in another one and then onion in another one.
Follow this method until all the slits are filled.
Put extra cheese on top of each potato.
Now bake potatoes until cheese is melted and slightly grilled.
Remove from oven.
Put on plate and pour white sauce over and serve and enjoy
VARIATION:
Use bacon, chorizo sausage or any other thinly sliced meat.
Use only cheese if you want
Use cheese and onion alternatively
Photo and Recipe: Mae van der Westhuizen

SPEK EN BOTTER ASPERSIES
Resep en Foto: Ineke Steyn
FOOD LOVERS RECIPES
1 pakkie bacon (Spek)
vars aspersies
gesmelte botter
knoffel fyn gekap na smaak
sout en peper

Meng botter, bietjie knoffel, sout en peper.
Marineer vars aspersies daarin vir so paar minute. Jy kan aromat ook oor gooi.
Gebruik spek en draai dit om aspersies om pakkies te maak.
Gooi bietjie suurlemoen sap oor net voor jy dit braai.
Braai vir so paar minute tot jou spek gaar is, in ‘n pan of op die kole.
Bedien net so warm of met ‘n lekker kaas sous as jy dit saam met pasta wil maak.

ANEEN SE HEERLIKE PATATTERT
3 koppies fyn patats
½ koppie suiker
1 eier, geklits
½ koppie margarien, gesmelt
1 teelepel vanilla
Meng saam en skep in ‘n bak.

Meng volgende saam en strooi oor patats:
½ koppie bruinsuiker
½ koppie klapper
½ koppie koekmeel
½ koppie margarien
½ koppie pekanneute, gekap
Bak op 180°C tot goud bruin en gestol.
Resep:  Aneen Ferreira