SUIKERMIELIES MET KAAS
2 eetlepels botter
2 eiers
1 blik room suikermielies
½ koppie gerasperde kaas
sout en peper
1 ½  koppie melk

Smelt botter en voeg by die suikermielies.
Meng eiers, melk, kaas, sout en peper daarin.
Gooi in gesmeerde bak.
Bak 45 min by 180 ºC.
Foto en resep:  Frieda Greyling

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IDEAS FOR COUSCOUS
Natalie Smith‎:
I myself have never made couscous however I really like it. I got a box from my aunt but have no idea how to make it or what even to make it with. Anyone have any good ideas?
Rina Kleinhans:
Follow These Steps:
Boil water. For each cup of dry couscous, use 1 ½ cups of water. Bring to boil in saucepan.
Add ½ tsp salt to the water and a little olive oil or butter if desired, to add moisture.
Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes.
Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions.

Dionné Page Olivier:
Couscous is crushed durum wheat. It really tastes like nothing so you have to really jazz it up with what you add to it. To cook the couscous, you simply add equal amounts of couscous and boiling water, then stir and cover with clingfilm and let it soak up all the water. Once that is done, I season my couscous – lots of salt, pepper and Aromat and a heaped teaspoon of butter and stir through. Taste the couscous, add more if you need, its gotto taste like something.
I mainly use it to make a salad, so I chop (small blocks) cucumbers, tomatoes, onion and coriander and stir through the cooled couscous and season more if need be. You can also stir through a little vineagrette dressing. Couscous is also lovely when stirred through roasted oven veg.

Elsabie Templeton:
No need to cook as Dionne said. It makes an awesome salad if you use chicken stock in the boiling water and once fluffed up, top with grilled veggies and feta cubes and drizzle balsamic glaze over.

Hanlie Wethmar:
We make it on a weekly basis (resto) and very easy and tasty. Add dry seasoning (ras el hanout or other spices). Pour olive oil on dry couscous and rub in until covered. Pour orange juice over until covered and let stand for an hour or two. Then you can add whatever you wish (cucumber blocks, tomato, feta cheese, etc)
Rina Kleinhans: Very interesting, do you use cold orange juice?
Hanlie Wethmar:
Ja hoor. Ek begin my gereg daarmee. En na so 2 uur max is die goed. Nog deurroer en die is klaar. Lemoensap gee ‘n lekker smaak hieraan. Veral met die gepaste kruie.

Susandupreezbotha DA Gama Angels:
1 Cup couscous, put in container, cover with boiling water, put lid on, leave for 10 minutes. Fluff with a fork. Mix with mixed veggies/curry veggies; finely chopped onions and cocktail tomatoes cut in half and green salad; tuna and mayo; chic and mayo; flaked smoked salmon; smoked mussels with the oil; broccoli and cauliflower; very finely chopped cabbage; chakalaka. Depends on how much you make – for that you decide how much you want to mix the couscous with and not too much mayo and oil.

Maranda Van Dam:
Ek gooi sommer kookwater daaroor met botter en halwe blokkie stock.

Photo:  Elsabie Templeton

OUTJO AARTAPPELS
6 middelslag aartappels
375 ml gerasperde kaas
125 ml room
15 ml botter
5 ml sout
1 ml neutmuskaat
knippie peper

Voorverhit die oond tot 200 º C.
Kook aartapels in die skil tot gaar.
Dreineer die aartappels en alveer elkeen dan met skil en al.
Hol elke helfte versigtig met ‘n teelepel uit tot naby die skil.
Druk aartappels wat uitgeskep is, fyn.
Voeg 200 ml kaas, tweederdes van die room, die botter, sout en neut en peper by die fyn aartapels en meng goed.
Vul die aartappelsdoppe met die mengsel en maak ‘n holte in die middel van elke vulsel.
Skep die oorblywende room in die holtes.
Bak 30 min lank of tot goudbruin!
Heerlik!
Foto: Benhet Nieuwenhuis

GIDEON SE ROSTI OP DIE KOLE
Ek ‘t vanaand weer na ‘n lang tyd my rooi pannetjie laat prut ons het ‘n flettie oppie kole gemaak en saam met dit ‘n lekker rosti gemaak soos Bertus baason dit doen oppie teevee dankie Bertus

Skil ‘n groterige aartappel per persoon en rasper dit.
Sprinkel ‘n bietjie sout oor om alle water te trek laat staan ‘n rukkie en druk alle vog met jou hande uit.
Maak dit ‘n plat ronde skyf in ‘n pan met ‘n eetlepel olie daarin en sprinkel gekapte tiemie daaroor.
Bak op warm kole vir omtrent 10 min en draai om deur dit te flip soos ‘n pannekoek, wees egter versigtig dit kan oppie altaar beland. ( Myne het nie )
Bak vir nog omtrent 5 min of tot lekker bruin en krakrig.
Dit was heeerlik saam met die hoender en ‘n mengelslaai.
Nota:  Die hoender se rug gedeelte het natuurlik onwetend in my bord ingespring.
Resep en foto:  Gideon Louw

LOW CARB KETO CHEESEY CAULIFLOWER BAKE
1 head cauliflower, cored and cut into bite-sized pieces
½ cup heavy cream or whole milk
1 cup sharp shredded cheddar
½ cup cream cheese
2 tablespoons butter
2½ ml mustard powder
2½ ml garlic powder
salt and pepper to taste

Preheat oven to 180ºC.
Microwave cauliflower for 7-8 minutes, until partially tender. No need to add water.
Place cream, butter, cheeses, mustard, salt and pepper, mustard and garlic powder in another microwave safe bowl. Heat on high 3-4 minutes, until bubbly. Whisk to incorporate melted cheeses.
Spread cauliflower in a baking dish. Sprinkle with additional salt and pepper.
Pour cheese over all and stir to cover all pieces of cauliflower.
Bake, uncovered for 20 minutes. Sauce will thicken upon standing for 5-10 minutes.
Recipe posted by Louise Venter
Photo: Louise Venter

POMPOEN GEHAKT OVENSCHOTEL
voor 2 personen
350 g pompoen, in blokjes gesneden
150 g knolselderij, in blokjes gesneden
1 teen knoflook, fijngesneden
1 rode ui, fijngesneden
250 half-om-half gehakt
2 el crème fraîche
1 tl gesneden tijm
Geraspte kaas
zout
peper
Gekookte aardappel schrijfjes

aan de slag

Zet een pan water met pompoen, selderij, knoflook en een snuf zout op het vuur en kook tot de boel gaar is, ongeveer 15 minuten.
Fruit, terwijl de groenten koken, de ui en bak het gehakt even mee. Kruid met zout en peper en zet het vuur uit. Verwarm de oven op 180 graden Celsius.
Giet de groenten af en pureer met 1 el crème fraîche, zout en peper.

Vet een ovenschaaltjr in met wat olie en schep er de helft van de aardappel schrijfjes in. Verdeel er het gehakt over en schep de puree er over, fan de rest van de aardappelschrijfjes. Doe er wat dotjes crème fraîche op, tijm en geraspte kaas en zet 25-30 minuten in de oven.
Photo and recipe:  Annet Geelhoed

LOADED MASH POTATO FRITTERS
‘n Heerlike gereg saam met braaivleis, vis, vark, hoender of sommer net vir die lekker.
2 cups cooked mashed potato
½ cup grated cheese
2/3 cup cake flour
2 eggs, lightly beaten
2 deseeded green chillies
1 teaspoon salt
pepper to taste
2 tablespoons chopped chives or spring onion
olive oil or butter for frying

Mix all ingredients together.
Heat up a non stick fry pan on high.
Add oil or butter.
Spoon around 2 tablespoons of mash mixture for each fritter.
Fry about 1 min until golden brown, then turn over with spatula.

NOTE: You can make them as big or small as you like. (I tried to make 12)
Cook in batches of 4 at a time.

Serve immediately with sour cream on the side.
Recipe and photo: Elize de Kock

GROENTE VIR EEN PERSOON
Let wel my resep bedien net een, so die mense moet maar aanpas:
1 mediumgrootte aartappel (amper gaar gekook en in blokkies gesny – los skil aan, dis gesond)
½ ui, redelik fyngekerf
½ mediumgrootte rooi, geel of groen pepper, in rowwe blokkies gesny
1 mediumgrootte rooi of groen rissie in skyfies gesny
2 patty pans, in skyfies gesny
2 tot 3 sampioene, in skyfies gesny
5 kersie tamaties, gehalfeer
1 handvol spinasie, in repies gesny
1 teelepel “chilli en crushed garlic”
1 tot 2 eetlepels olyfolie

Verhit olie op matige hitte.
Voeg uie, pepper en rissie en braai vir omtrent 2 minute terwyl heeltyd roerbraai.
Voeg dan aartappels by en roerbraai vir nog 2 minute.
Voeg sampioene en patty pans by en roerbraai vir nog 2 minute.
Voeg tamaties, spinasie, en crushed garlic by en sit deksel op pot en draai hitte na laag.
Op die stadium kan sout, peper en groente spserye na smaak bygevoeg word.
Laat prut vir 5 minute of totdat spinasie sag is en roer ‘n laaste keer deur.
Die gereg is reg wanneer die tamaties sag is en amper ‘n soortvan sousie onder in die pot vorm.
Dit kan bedien word as bykos vir enige vleis, maar ek het met die slag pork rashers in ‘n pan met olyf olie gebraai met sout, peper en gerookte braaivleis speserye.
Resep en foto: Jurie Smith

CRISPY VEGETABLE PAKORAS WITH TAMARIND SAUCE
Hot Italian sausages, served on brown basmati rice, with sautéed Italian tomatoes, vegetable pakora, steamed green beans and steamed asparagus
Crispy Vegetable Pakoras:
¼ of a 1.5 lb / 680 g bag of potatoes, boiled and sliced thin
1 cup / 250 ml (130 g) chickpea (gram) flour (finely ground dried chickpeas)
⅓ cup / 80 ml unbleached all-purpose flour
1 teaspoon /5 ml ground turmeric
¾ teaspoon /3.75 ml salt
1 tablespoon /15 ml butter or olive oil, divided
1 small white onion, sliced
2 cloves garlic, sliced
1 tablespoon / 15 ml whole coriander seeds
1 teaspoon / 5 ml ground cumin
2 teaspoon / 10 ml red chili pepper flakes
¾ cup / 175 ml water
2 teaspoon /10 ml lemon juice
1 handful of spinach, roughly chopped
¼ cup / 80 ml cilantro leaves, roughly chopped
Neutral tasting vegetable oil, for frying
In a small dish combine turmeric, cumin, and salt.

Melt ⅔ of the butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.
Add onion and garlic to the skillet and cook for 1 minute. Add the potatoes and ½ of the mixed spices from step 2. Stir, and move the vegetables to one side of the skillet. Add the remaining butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices. (The potatoes don’t need to be fully cooked)
In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F (163°C to 177°C).
In a large bowl, mix together chickpea flour, remaining spices from step 2, lemon juice, and water to make a smooth batter.
Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.
Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack or paper/kitchen towel.

Tamarind sauce:
2 cups water
2 tablespoons tamarind concentrate
1 cup sugar
1/2 teaspoon black salt or Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ginger powder

Heat water over medium-high heat until just boiling. Add in tamarind concentrate and stir until completely incorporated. Add sugar, salt, cayenne, cumin, and ginger. Stir until sugar and salt are completely dissolved.
Reduce heat to a simmer and cook until thickened to a point that it’s slightly syrupy, about 20 minutes, stirring occasionally. Let cool for 10 minutes. Use immediately or transfer to an airtight container and store in refrigerator for up to 1 month
Total meal per person : 957.7 calories
Brown basmati rice :1/2 cup per person : 320 calories
Low-fat, hot Italian sausages: 3 per person: 340 calories
Garlic salt per person : 1tsp : 1.2 calories.
Sautéed Italian tomatoes : 1/4 cup per person : 42.5 calories
Mixed vegetable pakoras : 3 pakoras per person : 180 calories
Tamarind sauce: 1.5 tablespoons per person : 45 calories
Steamed green beans : 50g per person : 15.5 calories
Steamed asparagus (3 large): 12 calories for 3
Maldon salt to taste is all dishes : 0 calories
Recipe posted by Annie Goussard Newton
Photo: Annie Goussard Newton

ROAST VEGETABLE PASTRY ROLL
1 large potato
1 large sweet potato
3 patty pans
2 raw gherkin
1 large carrot
1 handful green beans
1 butternut
5 pepperdew
10 mushrooms
½ fresh raw turmeric
½ red pepper
(any combination of vegetables can work – depending on taste)

Cut and chop all the vegetables and place in oven pan.
Sprinkle with:
Ina Paarman’s Rosemary & olive salt
A few sprinkles of course dry chili
Salt and pepper to taste
Add some olive oil and toss all together

Roast in oven (covered) for an hour and then uncovered for 20 minutes or until there is no more liquid.
Add 1 x level tablespoon of Fig jam – I use Rhodes, and toss well. This is not necessary, but I like the slight sweetness to the bite of the chilli.
Very lightly, roll the pastry out. Mash the roasted vegetables lightly with a fork and spread evenly over the pastry. Roll the pastry and vegetables to get a roll like swiss roll and brush with one beaten egg. Bake in a pre-heated oven at 180°C until golden brown – between 30 – 45 minutes.
NOTE: I used short crust pastry today (photos) which was not bad, but puff pastry is a much better option for this purpose.
Recipe and Photo: Rosemary Montgomery