GEMARINEERDE GROENTE KEBABS
Groente kebabs gemarineer en op die kole gebraai ipv slaaie, vark tjoppies en kaaswors vir ons Sondag middagete.
Gebruik stewige groentes wat nie uitmekaar sal val wanneer dit gaar word. Ek het gebruik:
mielies
baba aartappeltjies
uie
rooi en geel soet pepers
murgpampoentjies
wit sampioene
eiervrug
Die aartappeltjies en gesnyde mielies het ek saam vir 7 min in mikrogolf gekook voor die tyd.
Sny die ander groente in blokke en hou eenkant terwyl jy die marinade aanmaak.

Marinade:
50 ml olyfolie
100 ml saad olie
50 ml suurlemoensap
2 knoffel huisies
½ teelepel gedroogde roosmaryn
vars gemaalde swart peper
groot knippie gerookte rissie vlokkies
½ teelepel gerookte paprika

In my vysel het ek die knoffel, roosmaryn, peper, rissie vlokkies en gerookte paprika fyn gestamp en bietjie olie bygesit om al die fyn kruie/speserye geure bymekaar te kry en by die olie en suurlemoensap gegooi.
Sit al die gesnyde groente (behalwe die aartappels en mielies) in plastieksak wat groot genoeg is vir al die groente.
Gooi die marineer sous oor en knoop die sak goed toe.
Masseer die sak groente totdat al die groentes nat is.
Sit netso in die sak in die yskas vir 3 ure.
Sit die bamboes/hout stokkies in water vir ten minste 15 min. Dit sal verhoed dat die stokkies brand op die vuur.
Ryg die groentes op die stokkies en braai oor die kole vir paar minute.
Bedien saam met braaivleis.
Foto en resep: Elsabie Templeton

FRANCIS SE GEMARINEERDE GROENTE
Gemarineerde groente is deesdae so veelsydig. ‘n Mens kan amper enige groente wat nie pap word na jou smaak gebruik en is heerlik en gesond in die somer.
1 pakkie Knorr Italian salad dressing
1 pakkie sampioene, heel
1 pakkie murgpampoentjies, omtrent so 5 cm lank gesny
1 pakkie van die klein geel pampoentjies (patty pans), in helftes gesny
8 wortels, geskil en ook ongeveer 5 cm gesny

Blanseer die groente vinnig en plaas in ‘n GROOT glas houer. Groente moenie pap wees nie.
Maak slaaisous aan soos op pakkie aangedui en giet bo-oor.
As die houer ‘n deksel het wat kan seël, sit dit op (ek het sulke 5 liter glas bottels, ons kon vroeër mayonnaise daarin koop).

Plaas in yskas en meng deur die volgende oggend, sorg dat die groente wat bo was weer onder is, sodat al die groente goed marineer. Jy kan die groente ‘n paar keer goed meng.
Dit is op die lekkerste so 3 dae na die tyd.
Dit hou omtrent so 6 dae in die yskas, ek het dit selfs in gesteriliseerde bottels geplaas en selfs so lank as 2 weke gehou.
Di hou nie lank nie, omdat dit vinnig opgeëet word.
Resep:  Francis Schoeman

SWEET POTATO BAKE
4 big sweet potatoes cooked whole with skin
2 packets ginger biscuits (I bought no name brand 250 g)
½ cup stork margarine
½ cup brown/white sugar
4-6 bananas
1 oven dish 28 x 20 cm rubbed with about a teaspoon of butter
foil -big enough to cover top of dish

Preheat oven on 180ºC to bake.
Peel sweet potatoes after it cooled down a bit and cut into slices 0.5 cm thick and line the bottom and sides of the oven dish with it. Take 50 ml sugar and sprinkle lightly over sweet potatoes.
Peel bananas and slice 0.5 cm slices, then pack on top of sugar layer.
Crumble the 250 g ginger biscuits and sprinkle half of the crumbs on top of the banana layer.
Take half of the butter and break it up in small pieces and put on top of the ginger crumbs about 3-4 cm apart (pieces not bigger than 10 c pieces).
Repeat layer of sweet potatoes,leave out sugar layer this time, then a layer of bananas and ginger crumbs. Then the leftover butter pieces and then the remaining sugar on top.
Layers should be as follows:
Sweet potatoes, sugar, bananas, ginger crumbs, butter, sweet potatoes, bananas, ginger crumbs, butter and sugar on top. Put the foil over and tuck it loosely over dish. Put in oven and bake for 15 minutes. Take off foil and bake for another 3-5 minutes. Enough for 4-6 people.
Can be served hot or cold as side dish at dinner or lunch or as a dessert with Ultramel custard or cream. Enjoy!
Recipe posted by Mickayla Swart
Photo: Mickayla Swart

STUFFED SWEET POTATOES WITH SPINACH AND BEANS WITH TAHINI SAUCE
4 medium size sweet potatoes
2 tablespoons Virgin olive oil
1 x 500 g bag frozen chopped spinach
3 teaspoons minced store-bought garlic, or fresh if you have
1 x 398 ml tin of navy Beans
1 x 398 ml tin of Pinto Beans
¼ teaspoon ground nutmeg
salt and freshly ground black pepper to taste
¼ cup finely snipped Mediterranean Sun-dried tomatoes
I used scissors to snip it into small pieces, as it’s so much easier to do than to cut with a knife.

Tahini Sauce:
¼ cup organic sesame tahini
a large pinch of garlic powder
a large pinch of salt
warm water – NOT boiling water

Heat the oven to 400ºF.
Wash/scrub and pierce the sweet potatoes with a fork several times.
Take each and wrap it in aluminum foil and place in a foil lined baking sheet and bake for 1-1½ hours or until soft.
Remove, unwrap and allow to cool in order to handle.
While you’re baking the sweet potatoes, you need to prepare the filling.

Filling:
In a large frying pan, add and heat 2 tablespoons olive oil over medium heat.
Cook the garlic by stirring it for 2 minutes until lightly colored.
Add the spinach (defrosted and excess water removed) and all the beans.
Spice with nutmeg, salt, and pepper to taste.
Mix and stir until well heated.

Sesame tahini sauce:
In a small glass bowl whisk together tahini, garlic powder, and salt.
Add warm water bit by bit, stirring until it becomes a pourable sauce.
Set aside to drizzle over dish once done.
Cut sweet potatoes open down the middle (lengthwise) and slightly fluff the inside flesh with a fork.
Divide the filling and cut up sun-dried tomatoes evenly over the sweet potatoes.
If you have extra, just add it to the size of your plate to be enjoyed on its own.
Now drizzle with tahini sauce and if desired some additional extra virgin olive oil over the sweet potatoes.
Recipe and photo: Esme Slabs

AARTAPPELS MET ROOM EN SWEET CHILLI SOUS
Foto: Rina Kleinhans
2de Foto:  Roni Van Der Walt
Resep:  Annetjie van Huyssteen
FOOD LOVERS RECIPES
4 middel groot aartappels
150 ml room
150 ml sweet chilli sous
sout en varsgemaalde swart peper

Kook die aartappels in water met sout tot redelik gaar, dreineer die ekstra water af.
Meng die room en sweet chillie sous saam.
Los die aartappels in die pot, druk met die “masher” net hard op elke aartappel dat dit net plat gedruk is, gooi nou die sous oor die aartappels, sit sout en swart peper oor en sit dit terug op die stoof, kook dit nou stadig tot die aartappels heel gaar is, en die sous so lekker dik sous maak om die aartappels. Dit is regtig heerlik, en iets anders as die gewone “mash” of aartappels.
Nota: dis jou keuse of jy die aartappels wil skil of die skil wil aanlos, altwee werk perfek.

POTATO BITES
300 g grated potatoes
3 eggs
½ cup shredded cheddar cheese
¼ finely chopped onion (optional)
¼ teaspoon garlic powder
salt and pepper to taste

Mix everything together.
Spoon into a muffin tray, bake on 180ºC for about 25 minutes.
Recipe and photo: Amanda Conradie

SPINACH PASTRY PIE
1 bunch of fresh spinach
1 or 2 slices of finely chopped red onion
2 potatoes, chopped
2 rings of chopped feta cheese
1 handful grated cheddar (optional)
1 packet frozen puff pastry
1 egg, lightly beaten

Pre-heat oven to 180°C.
Spray oven pan/dish with Spray & Cook (or similar).
Cook the spinach, potatoes and onions.
Mix well, when cooked – add crumbled feta cheese and optional cheddar cheese and mix well.
Sprinkle flour on counter and roll pastry lightly.
Spread spinach mixture evenly and roll up. Pierce pastry down the length of the roll with a fork – breather holes for steam.
Brush egg mixture over the pastry.
Bake in oven at 180°C for 45 minutes.
This is also great with roasted vegetables or roasted assorted pumpkins.
Recipe and Photo:  Rosemary Montgomery

SOET PATATS IN LEMOENSAP MET BOTTER
Skil gelyke hoeveelheid geel en oranje soetpatats en laat in koue water met so 50 ml suurlemoensap lê tot dit gesny en gekook word. Suurlemoen voorkom dat die patats donker merke kry.
Kook in genoeg vars lemoensap om die patats feitlik toe te maak. Gooi groot knippie sout by. Sit lekker groot eetlepel of twee botter by. Laat die patats kook tot dit gaar is en die sap feitlik weggekook het en taai word van die botter en suiker in die lemoensap. As die sap wegkook voor die patats gaar is, gooi nog bietjie lemoensap by.
Resep geplaas deur Elsabie Templeton
Foto: Elsabie Templeton

FRAU’S SALMON WITH CREAM MASHED POTATOES
DOUBLE CREAM MASHED POTATOES
5 large potatoes
2 tablespoon chopped parsley
1 tablespoon butter
1 tablespoon extra Double cream
100 ml milk or water
salt and pepper, to taste

Cook potatoes until it’s done and drain the water. Put potatoes back in pot and add seasoning, herbs and butter. Put lid on and let butter melt and herbs release it’s flavours. After 5 min add cream and mash potatoes. Let is cook for another 2-3 min and remove from heat.

ZESTY SALMON
salmon
1 tablespoon lemon zest
juice of 1 lemon
2 tablespoon of pure honey
1 tablespoon of herbs
salt and pepper
1 tablespoon of butter and oil for frying

On medium low heat, season and fry salmon with skin down until skin is crispy (5 min).
Turn salmon on other side, season and fry for 5 min. Add lemon juice and zest and let is simmer for about 2 min. Add honey and let sauce thickens. Remove from heat.
Recipes and photo: Frau Karin Gebhardt Nengola

ROASTED LEG OF HOGGET WITH ANCHOVIES, MUSTARD AND LEMON
8 tinned anchovies
2 teaspoons capers
2 tablespoons honey
splashes white wine vinegar
splashes white wine
2 lemons, zest and juice
2 cloves garlic, crushed
1 tablespoons Dijon mustard
1 sprig thyme
1 sprig rosemary
100 ml olive oil
1 x 1.7 kg leg of hogget, with bone – must be a long leg
200 ml white wine

Preheat the oven to 220°C. Using a food processor, blend together the anchovies, capers, honey, white wine vinegar and white wine. Season. Once the mixture has formed a paste, add the lemon zest and garlic and blend for a further 10 seconds, or until combined. Using a pastry brush, brush the mustard over the outside of the lamb then pour over the anchovy mixture making sure all of the lamb is covered. Tie up the leg with string. Put the remaining herb sprigs and the zestless lemon halves in the bottom of a roasting tray. Place the hogget on top and roast for 30 minutes.
Pour over the white wine, turn down the oven to 180°C and cook for another 40 minutes (if you prefer your meat well done, cook for about an hour). Baste the hogget while it’s cooking. Remove from the oven and rest for 10-12 minutes before carving. Serve with roast potatoes and roasted vegetables.

ROAST POTATOES
10 King Edward, Maris Piper or Desirée potatoes
sea salt
50 g lard, dripping or vegetable oil
Preheat the oven to 200°C/180°C/gas 6. Peel the potatoes and cut each one in half, or into three if the potatoes are large.
Tip into a saucepan and cover with cold water and a good pinch of salt. Bring to the boil and simmer for 3-4 minutes. Drain the par-boiled potatoes in a colander. Heat the lard in a roasting tray on the hob and fry the potatoes until they start to brown, turning occasionally. Sprinkle generously with salt, then roast in the oven for 30 minutes. Turn them in the tray to stop them from sticking, and roast for another 30 minutes. Serve immediately.

ROASTED ROOT VEGETABLES
400 g carrots, cut into long wedges
6 shallots, peeled and left whole
4 parsnips, cut into long wedges
1 whole heads garlic, sliced crossways in half
3 sprigs fresh thyme
1 tablespoon olive oil
Preheat the oven to 220°C. Spread the vegetables in a roasting tray with the thyme. Drizzle with the oil and roast for 25 minutes, turning every now and again, until cooked through and golden. Remove from the oven and serve.
Recipe and photo: Charl Laubscher