ASPERSIES MET ‘N BOTTERSOUS
Ek skil die aspersies en sny seker 3 cm van die onderkant af.
Lê dit op ‘n snyplank…. baie versigtig te werk gaan,  met ‘n dun skiller tot onder die koppies.
pas op dat jy die koppies nie seer maak nie. Kook dit plat in ruim sout water 5/8 minute.
Laat staan in pan vir 20 min, haal uit met skuimlepel.
Ek laat dit in ‘n dik vadoek uitlek, toe gedraai.
Intussen aartappels gekook en eiers,
Ham grof sny of salm kan ook gebruik word.
Dop eiers af en terwyl nog warm, snipper in stukkies.
As ek die bord opmaak. Smelt botter en voeg laaste gekapte pietersielie by.
Die botter gaan oor die aspersies en kan ook oor aartappels gegooi word.
Vrek lekker! 500 gr is genoeg vir 2.
Resep geplaas deur Pearl Van Der Walt
Foto: Pearl Van Der Walt

DILL PICKLE BACON GRILLED CHEESE SANDWICH
Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!
3 slices back bacon
2 slices wholewheat bread
1 tablespoon butter
1 large dill pickle
Dijon mustard
red onion, thinly sliced
2 slices cheddar cheese
1/2 cup grated mozzarella cheese

Cook bacon in a pan until cooked. Drain on paper towels.
Remove most of the bacon grease from the pan. Butter each slice of bread and smear Dijon mustard to taste.
Place bread butter side down. Top with cheddar cheese, pickles, mozzarella, bacon, red onion and cheddar cheese. Top with second slice of bread, butter side out.
Cook over medium low heat flipping halfway until bread is lightly toasted and cheese is melted.
Photo: Elize de Kock

BOLOGNESE SUBS
500 g maalvleis
knoffel na smaak
1 ui, gekerf
1 eetlepel tamatie paste
bietjie gemengde kruie
1/2 eetlepel suiker
sout en peper na smaak

Braai ui, maalvleis en knoffel tot gaar.
Voeg sout en peper by na smaak.
Gooi dan die tamatie paste en suiker in en braai nog ‘n bietjie.
Mengsel moet nie loperig wees nie.
Sit dan in ‘n hotdog rolletjie met kaas bo oor en bak in die oond.
Resep en foto: Tanita Nina Koen

POTATO AND BACON FRITTATA
30 ml olive oil
1 onion, halved and thinly sliced
250 g shoulder bacon, cut into pieces
600 g potatoes, peeled and cubed
6 large eggs, lightly beaten
3 spring onions, finely chopped
Salt and pepper to taste

Heat half the oil in a non-stick, oven-proof frying pan. Sauté the onion and bacon until the onion is soft. Add the potatoes and cook for about 10 minutes, stirring occasionally until potatoes are soft.
Remove the mixture from the pan and set aside. Clean the pan and then heat the remaining oil. Add 30 ml water and the spring onions to the eggs and season to taste.
Return the potatoes to the pan and pour over the egg mixture. Cook over a medium to low heat for about 8 minutes or until the egg is set. Place the pan under a hot grill for a few minutes until golden. Serve sliced accompanied by a salad.
Photo: Jacqui Hillier May

PASTA TUNA SLAAI
500 gr gekookte skroef pasta
2 blikkies tuna
4 grof gerasperde wortels
2 tamaties, in blokkies gesny
stuk komkommer, in blokkies gesny
2 gherkins, gekerf
1 ui fyngekerf
2 wiele fetakaas, in blokke gesny
1 blik crushed pynappel met sap
1/2 koppie mayonaise

Meng alles liggies saam.
Maak resep dubbel vir 30 mense.
Resep: Geraldene Camons Cartwright

BUTTERNUT RISOTTO
Recipe and photo: Jacqui Hillier May
FOOD LOVERS RECIPES
Tried risotto for the first time tonight…
1 tablespoon oil
2 medium shallots, chopped
3 cloves garlic, chopped
4 leaves sage, chopped
¼ teaspoon salt
2 cups arborio rice
4 cups vegetable stock
450 g butternut, cut into small cubes
½ cup grated parmesan
¼ teaspoon salt
¼ teaspoon pepper

In a pressure cooker on medium, fry oil, shallots, garlic, sage and salt for 2 minutes.
Add the arborio rice and cook for 2 minutes whilst stirring.
Add all the vegetable stock and the butternut.
Lock lid and cook under high pressure for 6 minutes.
Release pressure and stir in the Parmesan cheese, salt and pepper.

EENSKOTTEL POLONIE EN BROOD GEREG
Ligte ete gemaak vanaand, sal vertel wat ek gemaak het vanaf ‘n video clip.
Ek het die bak gesmeer met botter.
Brood in bak gepak, 6 snytjies.
Koue vleis op elke snytjie gesit, hier het ek twee stukkies koue vleis op gesit.
Ek het tamatie en uie bo op gesny met sout en peper.
Weer ‘n broodjie bo-op elkeen gepak.
Ek het ‘n dik witsous gemaak, en bietjie kaas by in gemeng, en ook ‘n pakkie mushroom sop by die witsous gemeng.
Gooi witsous mengsel bo-oor brood, rasper kaas bo-oor, bak vir plus minus 25 minute op 180ºC.
Foto: Marie Rheeder Troskie

GEBRAAIDE HOENDER TOEBROODJIES
“Kentucky fried” Chicken Sandwiches – Het hierdie broodjies gemaak vanmiddag vir my huismense. En dis heerlik.
Eie hoeveelhede:
snye brood
hoendervulsel
maalvleisvulsel
kaas
melk om rante se smeer
1 koppie koekmeel
sout en peper
2 eiers, geklits met bietjie melk

Sny korsies van broodjies af en rol sny bietjie uit met roller.
Plaas jou hoendervulsel of maalvleisvulsel op een sny met kaas.
Smeer rante met melk of water, dan sit jy ander sny bo-op en druk rante met vurk vas.
Sit die koekmeel met sout en peper in ‘n bakkie.
In ander bakkie die eiers met bietjie melk saam geklits.
Doop jou broodjies eers in die meel dan in eier en dan weer in meel.
Bak in vlak of diep olie. Baie lekker.
Resep en foto: Ronell Muller Thoma

PREGO STEAK ROLLS
Prego steak with caramelized onions on a toasted Portuguese roll for lunch.
2 Sirloin steaks thinly sliced
2 large onions, sliced
Nando’s Wild Herb Sauce (I find the Prego sauce is a bit mild for my taste)
4 Portuguese rolls
oil

First fry the onions in a bit of oil until transluscent then sprinkle with salt and a teaspoon of brown sugar. Fry a bit longer until it starts going golden brown and slightly sticky then remove from the pan and put into a warm dish.

Fry the meat slices quickly to seal and sprinkle with a bit of salt. Add a good large splash of the Nando’s Wild Herb sauce, stir through to warm and spoon on top of the onions.
Cut the rolls and toast the cut sides until crispy and light golden in colour.
Spoon the onions and steak slices with a bit of sauce on top of the bottom half of the roll. Serve with extra sauce.
Recipe and photo: Elsabe Templeton

CHICKEN ROLL WITH SAUCE
Friday quick food.
4 Chicken Fillets
Sauce:
2 tablespoons bbq sauce
2 tablespoon hot sauce (peri peri or any sauce you have) I like hot so I do more 3 to 4 tablespoon.
1 tablespoon honey
1 tablespoon chutney
1 tablespoon jalapeño sauce
1 tablespoon tomoto sauce

Cut chicken in pieces and fry them almost cooked, add sauce.
Just build a roll lettuce, then chicken tomoto and cheese. I add a little mayo. Kids love it.
RECIPE AND PHOTO: Shellaine Müller