MARLIZE SE BROODJIE MUFFINS
Foto en resep:  Marlize Williams
FOOD LOVERS RECIPES
Terug skool toe môre. 😏 Nou begin die kos insit weer. My seun hou nie van toebroodjies nie.
Ek hou oorskiet vleis, hoender etc in klein bakkies in die deep freeze.
snye brood
3 eiers
100 ml room
sout en peper

Rol snye brood uit.
Druk sirkels uit.
Sit in muffin pannetjie.
Ek sit dit solank in die oond by 180 ºC terwyl ek die eiers klits.

Klits die eiers met die room, sout en peper.
Skep lepels vol vulsel van jou keuse op sirkels.
Giet die eier mengsel oor.
Strooi kaas oor.
Bak so 15 minute.

STUFFED BRAAI LOAF
Bread:
500 g cake flour
2 teaspoon salt
1 teaspoon sugar
2 tsp instant yeast
3 tablespoon olive oil
300 ml tepid water
Olive oil, sea salt and rosemary for topping
Filling:
150 g mature cheddar, grated
200 g mozzarella cheese, sliced into about 10 slices
8 char grilled sweet pepper slices
Roasted tomatoes:
250 g baby tomatoes
garlic to taste, chopped
sea salt
olive oil for roasting
Caramelized onions:
1 large onion, thinly sliced
½ teaspoon salt
olive oil for frying
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
Make the dough by mixing the flour, salt, sugar and yeast into a bowl.
Add the olive oil and water and mix well to bring all the ingredients into a ball of dough.
Turn the dough onto a lightly floured surface and knead it by pulling, stretching and folding the dough for about 10 minutes until it is a soft dough that bounces back to the touch and feels elastic. If the dough is too sticky during kneading, add a bit more flour.
Roll the dough into a ball and place into a lightly oiled bowl. Turn the ball of dough in the bowl to oil all sides of the ball and cover with clingfilm. Place in a warm spot for about an hour to hour and a half until it has doubled in size.
While the dough rises, prepare the tomatoes and onions.
Preheat the oven to 200ºC.
Place the tomatoes in an oven proof dish with the garlic, drizzle with the olive oil and a sprinkle of salt.
Roast for 30 minutes until blistered, drain any liquid and set aside.
Place the onions, salt and olive oil in a small pan and fry over a gentle heat for 15 minutes until soft and golden.
Add the vinegar and sugar and cook for another 5 minutes until caramelized and thickened, set aside.
Grease a 22 cm springform cake tin.
Once the dough has risen, punch it down and divide into two.
Roll out one piece of dough slightly larger than the tin and place it on the bottom of the tin with the edges slightly up the side of the tin.
Place the filling on top of the dough, starting with the cheddar then peppers, tomatoes, onions and ending with the mozzarella, leaving 1 cm of the edges without filling.
Roll out the remaining piece of the dough, dab the edges with water and place it on top of the filling.
Press the edges of the two pieces of dough together to seal.
Press your fingers over the dough, drizzle with olive oil and sprinkle with rosemary leaves and salt.
Let the dough rise for another 10 minutes, in meantime preheat the oven to 220ºC.
Bake the loaf for 20 – 30 minutes until well risen and golden brown. Knock the top of the bread and if it sounds hollow it’s done.
Let the bread rest for 10 minutes in the tin, then remove from the tin and let it cool further on a wire rack.
Cut into wedges and enjoy while still warm.
Nota:
Zurita Barnard – Dit was heerlik en daar was maar net 3 stukkies oor aan die einde van die aand. Ek het redelik die resep gevolg, behalwe dat ek so 3 eetlepels pesto onder op die bodem gesmeer het, voor ek begin pak het. Ek dink ook droog gebraaide sampioene sal heerlik hierin werk. Ek het, as gevolg van tyd, die brood alreeds die middag gebak en net voor opdien in die warm oond laat staan om bietjie op te warm. Het heel goed gewerk, maar die broodjie is lekker koud ook, as mens dit dalk wil inpak vir ‘n piekniek.
Recipe tested and photo:  Zurita Barnard

ONTBYTGRAAN STAFIE
1 koppie grondboontjiebotter (ek het die suiker en sout vrye een gebruik)
½ koppie heuning
½ koppie gouestroop
5 koppies graanvlokkies van jou keuse (myne was Cheerios)

Kook die stroop en heuning vir ‘n minuut in die mikrogolf in ‘n glas bak.
Meng die grondboontjiebotter saam met die warm stroop mengsel.
Voeg ontbytgraan by en meng goed.
Gooi in ‘n bak wat vooraf uitgevoer is met bakpapier en druk plat.
Bedek en sit in die vrieskas vir 1 uur. Sny dan in blokkies en pak in bak.
Resep: Janie Janse van Rensburg

NO-BAKE GRANOLA BARS
Photo: Benhet Nieuwenhuis
Recipe posted by Benhet Nieuwenhuis
FOOD LOVERS RECIPES
1 ½ cups oats (quick cooking or rolled oats)
1 cup rice crispy cereal
¼ cup  butter
¼ cup honey (agave, rice or maple syrup)
½ cup brown sugar
½ teaspoon salt
½ teaspoon vanilla extract (optional)

No-Bake Raisin Nut Granola bars:
¼ cup  shredded coconut
⅓ cup raisins, chopped
⅓ cup  almonds, toasted and chopped

No-Bake Peanut Butter and Jelly Granola bars:
⅓ cup  peanut butter
⅓ cup chopped peanuts
6 tablespoons jam (strawberry, grape, raspberry)

No-Bake Double Chocolate Granola bars:
1/4 cup unsweetened natural cocoa powder
1 cup  mini semi-sweet or dark chocolate chips

In a large bowl, mix together the oats and cereal.
In a medium microwavable bowl add in butter, honey and brown sugar. Microwave this mixture for 2 minutes. It will bubble up so make sure your bowl is big enough so it doesn’t overflow. You can also do this step in a saucepan if you don’t have a microwave.
Into the caramel, whisk in the vanilla and salt.
Pour the mixture over the oats and thoroughly stir using a rubber spatula. Mix the ingredients together until the oats are completely coated.
Add in your desired mix-in (look above). Then press very firmly into a small tray lined with parchment. (9″x 9” or smaller)
If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 2-3 hours then cut to size.
Store in an airtight container in the fridge or on the counter.

No-Bake Nut and Raisin Granola bars:
Stir the nuts, coconuts and raisins into the granola mix coating them well in the caramel. Press into the tray firmly so the bars hold together.
Photo: Benhet Nieuwenhuis
Recipe posted by Benhet Nieuwenhuis

WORSIEMUFFINS
2 koppies koekmeel
1 eetlepel bakpoeier
3 teelepels suiker
knypie sout
3 groot eiers
1 koppie volroom melk
3 eetlepels olie
worsies van jou keuse
½ koppie kaas, gerasper
½ koppie heelpit mielies
knypie mostert poeier
knypie Cayene peper
knypie pietersielie

Voorverhit oond tot 180 C.
Meng al die droë bestanddele in ‘n groot mengbak. Voeg die kaas en mielies by.
Klits die eiers, melk en olie saam. Voeg dit by die droë bestanddele en roer vinnig saam om deur te meng.
Skep lepelsvol in muffinhouertjies, tot amper vol en druk worsies in die middel.
Bak vir 25 minute tot goudbruin.
Geniet dit met ‘n lekker spuit tamatiesous in die gaatjie saam met worsie.
Gemaak deur Wian Swart
Foto: Wian Swart

HOENDERKROKETTE
15 ml (1 eetlepel) botter
15 ml (1 eetlepel) meelblom
250 ml (1 koppie) melk of hoenderaftreksel
375 g (1 ½ koppie) hoendervleis, gemaal
15 ml (1 eetlepel) pietersielie, fyn gekap
2.5 ml (½ teelepel) neutmuskaat
2 hardgekookte eiers, fyngekap
1 ml (¼ teelepel) sout
koekmeel, vir rol
1 eier, geklits
fyn broodkrummels
olie

Smelt botter. Verwyder kastrol van hitte.
Voeg meelblom by en roer tot goed met botter gemeng is.
Voeg melk of aftreksel by.
Plaas terug op stoof en verhit oor medium hitte tot dik, glad en gaar.
Meng hoendervleis, pietersielie, neutmuskaat, fyn gekapte eiers en sout by.
Voeg die sous by die vleismengsel en meng dit goed.
Vorm balletjie van die vleis.
Rol dit in ‘n bietjie meelblom, dan in geklitste eier en daarna in die fyn broodkrummels.
Braai dit in warm olie tot goudbruin. Laat goed afkoel voor in kosblikke pak. Heerlik vir kosblikke!
Resep geplaas deur Petronella Kleintjie Botha Pieterse

HOENDER-EN-MIELIE-KOEKIES
2 eiers
250 ml (1 koppie) oorskiet-hoendervleis, gesnipper
250 ml (1 koppie) suikermielies
2.5 ml (½ teelepel) sout
1 ml (¼ teelepel) peper
125 ml (½ koppie) koekmeel
olie

Klits die eiers goed.
Voeg die hoendervleis en suikermielies by.
Voeg die sout, peper en koekmeel by. Meng dit goed.
Skep lepelsvol in diep, warm olie en braai dit goudbruin. Ideaal vir kosblikke. Afgekoel.
Resep geplaas deur Petronella Kleintjie Botha Pieterse

SAMOESAS MET OORSKIET VLEIS
250 ml (1 koppie) meelblom
2.5 ml (½ teelepel) sout
15 ml (1 eetlepel) gesmelte botter
30 ml (2 eetlepel) warm melk
oorskietbobotie of kerriemaalvleis
olie

Sif die droë bestanddele saam en voeg die gesmelte botter by.
Voeg die melk by en meng dit tot ‘n stywe deeg.
Rol die deeg in 6 mm (¼ dm dik) uit.
Sny in pieringgrootte sirkels uit en sny elkeen weer middeldeur.
Skep 15 ml (1 eetlepel) vleis op elke halfsirkel, maak rande met water nat en vou dit toe, sodat ‘n driehoekie gevorm word.
Braai dit ongeveer 3 minute lank in diep, warm olie. Kosblikvriend, afgekoel!
Resep geplaas deur Petronella Kleintjie Botha Pieterse

WORSNESSIES
250 ml (1 koppie) bruismeel
1 ml (¼ teelepel) sout
250 ml (1 koppie) gerasperde kaas
1 eier
melk
gaar wors

Stel die oond op 180°C (350°F).
Sif die bruismeel en sout saam en voeg die kaas by.
Klits die eier en voeg dit by. Maak dit verder aan met melk om ‘n stywe deeg te vorm wat met ‘n lepel geskep kan word.
Skep die deeg in gesmeerde kolwyntjiepanne en druk ‘n stukkie wors in die middel van elkeen.
Bak dit 15 tot 20 minute lank in ‘n voorverhitte oond! Beste kosblikhappie ooit!
Resep geplaas deur Petronella Kleintjie Botha Pieterse

DADEL-EN-KAASTERTJIES
125 g skilferkorsdeeg
18 gekapte dadels
375 ml (1 ½ koppie) gerasperde Cheddarkaas
1 ml (¼ teelepel) neutmuskaat

Stel oond op 240°C (475°F).
Rol die deeg uit in 12 sirkels.
Meng die dadels, 250 ml (1 koppie) van die kaas en die neutmuskaat.
Skep teelepelsvol dadelmengsel op elke sirkel.
Maak die rande van die deeg klam en vou dit oor die vulsel. Druk die randjies styf vas.
Verf elke tertjie liggies met water en strooi die res van die kaas bo-op. Bak dit in die voorverhitte oond totdat die tertjies bruin en bros is – ongeveer 10 minute lank.
Energie vir jou kosbaarste, in ‘n kosblik!
Resep geplaas deur Petronella Kleintjie Botha Pieterse