SKOTSE EIERS
2 eiers (hard gekook)
250 ml (1 koppie) worsvleis
1 ml (¼ teelepel) tiemie
2.5 ml) (½ teelepel) Tabascosous
5 ml Worcestershiresous
koekmeel (gegeur met sout en peper)
eier
fyn broodkrummels
olie

Haal doppe van hardgekookte eiers af.
Meng worsvleis, tiemie, Tobascosous en Worcestershiresous). Verdeel die vleismengsel in twee dele. Rol die eiers liggies in die gegeurde meel. Druk die vleismengsel in ‘n lagie buite-om die eiers. Druk dit goed vas sodat die eiers heeltemal met die vleis bedek is.
Smeer die vleislagie met geklitste eier. Plaas die eiers minstens ‘n uur in die yskas.
Braai dit dan in diep, warm olie totdat dit goudbruin is. Die eiers het nie ‘n klankie wanneer dit geëet word nie, dus ideaal vir jou skaam kind se kosblik!

Resep geplaas deur Petronella Kleintjie Botha Pieterse

TOEBROODJIE IDEE
Rol die sny brood uit met ‘n glas. Sny in ‘n driehoek, punt na bo. Smeer enige iets na wense daarop en rol van groot na klein.
Idee geplaas deur Annie Moule
Foto: Annie Moule

HALF MAAN TERTJIES
2 koppies water
2 eetlepels margarien
sout

Bring tot kookpunt.
Voeg by 2 koppies gewone koek meel. Roer tot deeg ‘n bal vorm.

Haal van stoof af en laat effe afkoel. Knie deeg so bietjie en laat deeg heeltemal afkoel.
Rol uit en druk sirkels uit. Vul met kerrie maalvleis.
Vou deeg en knyp kante vas. Rol in geklitste eier en dan in krummels.
Verpak en vries. Haal uit en deep fry net so gevries.
Heerlik vir kosblikke.
Resep en foto:Marlize Williams

STRAWBERRY BARS
Recipe posted by Kay-Lyn Julie Oelofse
Photo: Kay-Lyn Julie Oelofse
FOOD LOVERS RECIPES
1 cup old-fashioned rolled oats (gluten free if needed)
¾ cup white whole wheat flour (or substitute all-purpose flour or 1:1 baking flour to make gluten free)
⅓ cup light brown sugar
¼ teaspoon ground ginger
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (about 10 ounces), divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided
GLAZE, optional
½ cup powdered sugar, sifted
½ teaspoon pure vanilla extract
1 tablespoon milk (any kind you like)

Place a rack in the center of your oven and preheat to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside ½ cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and ½ tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining ½ tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

CAROL SE LIP LEKKER GEKRUMMELDE STEAK REPIES
Resep en Foto: Carol Peyper Lourens
Ek sny my steak papier dun. Strooi sout oor beef stukke.
Doop dit in twee geklitste eiers, dan druk ek dit baie styf vas in ‘n meelmengsel met meel, knoffel vlokkies (3 teelepels) sout, braaivleis speserye, aromat.
Braai in vinnige vlak olie tot goudbruin. Draai net eenmaal om op die ander kant.
As my kinders huis te kom, is dit wat hul soek. Jy kry lekker baie daaruit.
Smelt in die mond. Bedien met chips, of kapokaartappels en mengelslaai.
Kids ryg gewoonlik so 6 agtermekaar in. Koud ewe lekker vir kosblikke.

KRAGBALLE – ENERGY BALLS
Met seuns wat nie ophou eët nie probeer ek altyd nuwe gesonder snacks maak- hierdie resep is aanpassing op artikel wat ek gelees het oor energy bars:
2 koppies Oats
2 koppies “smooth” grondboontjiebotter
6 blokkies wheatbix
4 eetl. heuning
1/2 koppie kakao of klapper

Ek pols eers oats en weatbix tot lekker fyn- voeg dan res van bestanddele by en rol in balle.
Reg vir geniet.. verpak in lugdigte houer
Resep en foto:  Maranda Van Dam
2de Foto:  Marietjie Muller
Een helfte het ek sommer in n pan vasgedruk. Sal more blokkies sny.
oor ek resep dubbel gemaak het, het ek 6 wheatbix en 4 kp klapper gevat ipv 12 wheatbix.

Foto: Percy Hall

MAC AND CHEESE WITH BACON BITS AND BABY TOMATOES
Quick lunch for myself while I’m busy baking. Mac & cheese with bacon bits and baby tomatoes… comfort food.
3 strips of streaky bacon cut up and fried up
1 cup macaroni cooked as per instructions
½ cup of baby Rosa tomatoes fried with the bacon bits
Approx 1½ cups of medium thickness *white sauce mixed with 1 cup of grated strong white Cheddar

Mix an egg into the white sauce and mix everything together and spoon into a baking dish that has been sprayed with non stick.
Bake at 180°C for 25 min till golden brown on top. Serve with All Gold… of course!
* I did not measure my ingredients for white sauce as I could probably make it while half asleep.
Recipe and photo: Elsabie Templeton

Nota:  Elsabie Templeton –  Maak dit gaar soos gewoonlik en skep dan lepelvol in warm waffelpan.
Rooster in waffelpan wat met kleefvrye sproei gespuit is en bak tot mooi goudbruin en krakerig. Verwyder versigtig. Perfek vir die kosblikke.

BANANA PUFFS
2 large bananas
2 eggs
2 teaspoons vanilla essence
150 ml cake flour
milk (just enough to make a medium thick batter)
1 heaped teaspoon baking powder
oil for deep frying

Mash bananas, mix in eggs and vanilla, then add flour and mix thoroughly, use enough milk to make the batter to thick enough to drop spoonfulls into the hot oil. Add a bit flour if you mix it too runny.
Lastly mix in the baking powder. Then drop Spoonful’s into hot oil. The drops will puff up and rise to the top. Fry both sides until dark golden brown.
My stove turn to six and when then oil is heated I turn it down to four.
Sprinkle with cinnamon sugar. We sometimes dip them in custard, its just as good.
Recipe posted by Riana Creighton
Photo: Riana Creighton

PLAATKOEKIES VIR DIE KLEINTJIES
Vanoggend vir my dogtertjie plaatkoekies gebak en vorms uitgesny vir haar. Sy was baie opgewonde toe sy hoor ek maak plaatkoekies vir skool.
Hier is die resep:
1 eier
62 ml strooisuiker
125 ml melk
12,5 ml olie
250 ml koekmeel
10 ml bakpoeier
1 ml sout
heuning
botter

Klits eier met eierklitser in mengbak. Voeg suiker by.
Voeg helfte van melk en al die olie by eiermengsel. Klits weer goed.
Sif koekmeel, bakpoeier en sout saam in ‘n ander mengbak.
Voeg meelmengsel by eiermengsel. Roer met houtlepel totdat daar nie klonte is nie.
Roer orige melk stadig by beslag totdat dit goed gemeng is. Moet dit nie langer roer nie.
Skakel stoofplaat op mattige hitte.
Smeer braaipan met olie en sit op plaat om warm te word.
Gebruik eetlepel en skep 3/4 lepelsvol beslag op ‘n keer in die pan.
Draai elke koekie versigtig om sodra daar lugblasies is.
Bak die ander kant ook tot hulle uitgerys en albei kante ligbruin is.
Bedien met botter en heuning.
Foto en resep geplaas deur Annelize de Bruin

LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.
I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won’t be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn’t what we want, is it?
Ingredients (for 2 people)
1 beetroot
200 gram of tinned chickpeas
100 gram of Bulgar
1 carrot
1 fresh green pepper
4 lettuce leaves
200 g of natural yogurt
handful of minced chives
1 small chili pepper
salt and pepper

Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
Photo and recipe: Katarzyna Posłuszny
https://www.home-madepatchwork.com/