BUNNY CHOW MET WINKELDEEG
Brood
Gewone winkel deeg. Maak mooi bolletjie en sit in ‘n groot konfytblik wat mooi skoongemaak is. Smeer met botter en plaas in blik. Bak by 180 ºC vir ongeveer 1 uur.
Braai uie en sampioene saam met jou kerrie en so eetlepel suiker en so eetlepel asyn. Braai vleis tot bruin en voeg by een blokkie aftreksel en so litre water. Kook tot sag, voeg aartappels en wortels by wat klein gesny is en kook tot groente sag is.
Los so 3 eetlepels bruin uiesoppoeier in bietjie water op en voeg by. Kook tot jy ‘n lekker sousie het dan sny jy broodjie se deksel af en hol uit. Sit vleismengsel in en sit hoedjie terug.
Foto en resep deur Marlene Minderon

SPICY HAKE BOBOTIE
30 ml Margarine
1 onion, finely diced
800 Gram Hake fillets (skinless & boneless), roughly chopped
1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
15 ml lemon juice
30 ml Apricot jam
5 ml Dried parsley
2 Slices white bread soaked in 375ml milk
2 Eggs
3 Robertsons Bay Leaves

Preheat oven to 180°C.
Heat margarine in a frying pan and gently sauté the onion until soft.
Add the roughly chopped hake and allow to cook for about 5 minutes.
Stir in the contents of the sachet of KNORR Authentic Chicken Curry Cook-in-Sauce and allow to cook for about 5 minutes stirring continuously in order to cook all the spices.
Then add the lemon juice, apricot jam and parsley and stir well.
Squeeze the excess milk out of the bread slices (do not throw the milk away as it will be needed for the topping) and crumble the soggy bread into the frying pan then stir in to combine.
Transfer to an ovenproof casserole dish and bake in a preheated oven for 20 minutes so that the hake cooks through and the mixture forms a slight crust on top.
In the mean time lightly beat together the remaining milk with the two eggs.
After 20 minutes remove the dish from the oven and pour the egg mixture on top, place the bay leaves into the egg topping and bake in the oven for about 15 minutes or until the egg mixture has set and is starting to become golden brown.
Serve with a fresh salad.
Photo: Lujauné Kleu

THAI MASSAMAN SWEET POTATO CURRY
1 onion
1 clove garlic, crushed
2 teaspoons olive oil
80 g Woolies Massaman curry paste sachet
1 kg sweet potatoes, chopped
1 x 400 ml coconut milk
1 cup milk
1 teaspoon fish sauce
2 teaspoons coriander, chopped
juice of 1 lime
2 teaspoons peanut butter

Sauté the chopped onion and garlic in 2 teaspoons oil until soft.
Add the curry paste and sauté for 3 minutes.
Add the sweet potato, coconut milk and milk and simmer for 25 minutes, covered.
Add the fish sauce, coriander, lime juice and peanut butter.
Serve with chopped chili and jasmine or basmati rice. and you can replace the fish sauce with Worcestershire sauce or soy sauce.
Photo and Recipe: Angela Landsberg

JOHAN’S PRAWN CURRY
How awesome is it to return from an extended business trip abroad and returning to my own kitchen. Unfortunately the weather is so cold which was surprising to me for October 2017 and therefor Prawn curry on the menu seems to be the answer with a great DVD movie and just chill with a glass of wine and appreciate what we have and see it all as a blessing. Blessings comes in the form of a stove, shopping centre with goods you understand and the thought that you arrived HOME and HOME IS WHERE THE HEART IS. This is an expensive dish but worth every penny in South Africa after paying Euro 3 euro for an onion then this is a breeze. Lets get cooking.
La Maison de Ville Guest House guests love this prawns curry .

First of all pour yourself a glass of wine. Cooking is an emotional
Experience 😳🍷😊

625 g prawns ( big SPAR sells deveined )  Take the skin off
1 ½ cups peas ( I use frozen )
1 x 400 ml can coconut milk
½ tin coconut cream ( shake well before you use it)
3 tablespoons oil ( I use Coconut oil)
3 onions finely chopped
6 garlic cloves, finely chopped
4 teaspoons paprika
3 teaspoons cayenne Pepper or more
3 teaspoons turmeric
3 teaspoons Mild Curry powder (I use chicken Masala powder)
3 teaspoons coriander
4 teaspoons mustard or musterd seeds
2 teaspoons chilli seeds (optional)
3 lemons juiced
salt and pepper to taste
Parsley finely chopped
Fry the onions until transparent.
Add all the spices and garlic and cook for about 5 minutes.
There are two.
Ways of doing this. The one is to add the prawns and lemon juice , cover and let is stand until your guests arrive . Lets call it marinating the prawns. When guests arrive add the peas and the cocnut milk and cream and let it simmer for 10 min. Serve with rice.
Or
Stir to coat the prawns spices, and onion mix. When your guests arrive and you are about to serve dinner then add the peas and add the coconut milk and cream, season with salt and pepper to taste.
Cover and leave to simmer for 5-10 minutes.
Add the parsley finely chopped just before serving . Do not cook the parsley with the dish . Serve with rice, or couscous.
Your feedback will be appreciated.
Photo and recipe:  Johan de Villiers Swanepoel.

VEGETABLE CURRY STEW WITH RICE
1  1/2 cups rice cooked, drained and set aside
500 g stewing beef cut into blocks and fat and bones removed
2 onions made finely in a processor
3 tomatoes made finely in a processor
3 carrots made finely in a processor
1 cup white wine
1 cup beef stock
1 cup frozen beans
1 cup frozen peas
1 cup frozen corn
4 potatoes peeled and chopped
1 packet of tomato paste
3 tablespoons curry powder
15 ml Worcestersause
2 tablespoons brown sugar
coconut oil for frying
salt and pepper to taste
herbs to taste
On the stove put the stove on high and add the coconut oil to the pressure cooker vessel.
Add the onion, tomatoes, carrots, salt and pepper, and herbs and curry powder and tomato paste.
Fry for at least 10 min.
Add the stewing beef and fry till brown.
Add the brown sugar, beef stock, white wine, Worcestersause.
Let it cook on middle heat for 10-15 min.
Put the pressure cooker vessel inside the pressure cooker.
Add the potatoes, beans, peas and corn.
Put the lid on the pressure cooker and seal it.
Put the pressure cooker timer on 34 min.
Release the pressure on the pressure cooker and serve with the rice.
Enjoy!
Photo and recipe posted by Kristie Townsend

MADRAS HOENDER
Goeiedag ek is besig om Madras Hoender te maak. Nouja die resep het n storie ek is maar jonk getroud en wil darem nou die man in my lewe beindruk. So bel ek my ma en vra n resep vir hoender sy se die naam is Madras Hoender. Ek hoor Matras Hoender na n groot gegiggel het die gereg Matras Hoender gebly
Hoender stukke
Uie
Braai die hoender en uie in olie.
Voeg die volgende by:
1 eetlepel kerriepoeier
1 teelepel borrie
½ teelepel gemmer
2 eetlepels maizena
sout en peper na smaak
Ek giet na smaak het nooit spesifieke hoeveelhede gekry.
Meng die volgende:
1 eetlepel appelkooskonfyt
1 eetlepel heuning
1 eetlepel tamatiesous
1 eetlepel worchestersous
2 hoender stock blokkies met 500 ml kookwater
1 eetlepel suurlemoensap
Sit jou hoender in ‘n oondvaste bak.
Giet die sous oor en bedek en bak vir 1 uur by 180ºC.
Jy kan droë appelringe of aartappels by jou hoender voeg indien verkies.
Foto en resep:  Velia Goosen

MAGOGO’S KERRIE HOENDER (Zulu vir – Ouma se kerrie)
Genoeg vir 10 mense
Plasing: Albert Buitenhuis
Resep: Marie Parkin
FOOD LOVERS RECIPES
3 kg hoenderporsies (nie die wat vol water gepomp is nie)
12 medium uie – gekap
4 groot Granny Smith appels – gerasper
6 eetlepels (90 ml) kerriepoeier – nie “hot” nie
½ koppie (125 ml) ollie
2 blikkies (2 x +/-410 g) goeie kwaliteit hoender roomsop
5 ml paprika
Soet en peper na smaak
Braai (sweet) uie in olie tot deurskynend. Roer appel en kerriepoeier by en braai vir nog ‘n minuut of 3. Verwyder van die hitte.
Sprinkel die hoender met paprika, sout en peper en plaas in ‘n oondbak.
Bedek met uie- en appelmengsel.
Bedek alles met die hoendersop.
Bak onbedek in ‘n lae hitte oond (140° tot 160°C) vir 2 ure.
Bedien met geel rys asook groente indien jy die dis wil rek.

AMANDA’S PORK CURRY
1 kg pork pieces
Oil for frying
3 Onions, peeled and chopped
3 bayleaves*
2 star anise*
-3 cloves*
3 cardamom pods*
1 tsp mustard seeds*
1 cinnamon stick*
1 1/2 tbs garam masala
1 tablespoon medium/hot (your choice) curry powder
1/2-1 tsp Cheyenne pepper (optional)
1 1/2 tbs turmeric
1 tsp cumin seeds*
2 Tsp grated lemon rind
2 Fresh chillies seeded and chopped (I kept mine whole)
10 Fresh curry leaves
3 garlic cloves, peeled and crushed
2 teaspoons crushed ginger
6 baby potatoes
3 carrots peeled and cut into chunks
2 tablespoons tomato paste
500ml chicken stock
Coriander leaves to garnish (optional)
Method:
Heat the oil in a large pot or wok.
Sauté onions and spices (with a *), stirring frequently until onions are soft and translucent.
Add garlic,ginger, curry leaves, lemon rind, chillies and remaining spices and fry for +- 3-4 min.
Reduce heat slightly and add pork pieces, cook until pork is brown.
Take care not to burn the spices.
Add stock, tomato paste, potatoes and carrots and simmer for 10 minutes.
Reduce heat and simmer for 1-1 1/2 hours, until meat is tender and potatoes cooked, stirring occasionally.
Just before serving, add chopped coriander leaves.
Serve with basmati rice, a crispy salad, chutney, banana or desiccated coconut.
Recipe: Amanda Conradie
Photo: Elize de Kock

RUVAN SE LEWERKERRIE
Gestraand het ek iets gedis wat ek nog nooit gedoen het nie… ek wou maalvleis kerrie maak, maar het agtergekom daars niks meer… hmmm toe dink ek baie vinnig en besluit op LEWER IN DIE PLEK van maalvleis… eks iemand wat my eie disse invent en my familie smul tog te lekker aan my kos!!!!
1 ui
vars knoffel
10 ml rajah kerrie poeier( mild&spicy)
barbeque speserye in plek van sout
15 ml rajah Kerrie poeier (medium)
15 ml olie
1 kg gemengde groente
500 g aartappels (klein blokkies gesny)
1 kg hoenderlewertjies in blokkies gesny
10 ml borrie
water
bisto (opsioneel) vir consistency
Kook aartappels en groente eenkant tot net sag. In ‘n ander pot braai jy jou ui, knoffel met rajah kerrie (medium rajah kerrie mild&spicy) en borrie in olie. Voeg lewer by en braai vir so 5 minute. Voeg gemengde groente en aartappels, water, en barbeque speserye by. Roer en prut vir so 3 minute. Maak bisto met water aan en voeg by (opsioneel), dan prut jy vir nog so minuut en bedien met rys.
Foto en resep deur Ruvan Oree

RINIE SE KERRIE BOKVLEIS
1.5 kg boklamsvleis
3 aartappels geskil en in kwarte gesny
2 groterige uie geskil en geKerf
2 lourieblare
8 kruie naeltjies
6 peperkorrels
1/4 teelepel neutpoeier
1 teelepel koljander
1 koppie asyn
1 teelepel kerrie
1 teelepel borrie
1 eetlepel suiker
2 eetlepelss appelkooskonfyt
1 desertlepel fyn knoffel
Sout en peper na smaak
Braai die vleis en die uie saam in n kastrol
verlaag die hitte en voeg 2 koppies water by en kook die vleis tot sag
voeg dan die aartappels by en kook nog n uur tot sag
Meng die ander bestandele en voeg by as die watervlak bietjie min is voeg water by
voeg sout en peper by en kook deur
Dien op saam met rys
Resep geplaas deur Gideon Louw
Foto: Gideon Louw