GEROOKTE SALM EN AVOKADO
1 hand vol okkerneute gekap
½ avokado
1 hoë teelepel “horseradish” sous

Meng saam en sit binne koekie drukker.
Sit 2 stukke gerookte salm bo-op.
Ek eet dit met my neute, bruin brood en suurlemoen skyfie.
Resep en Foto: Kyle Jensen

KYLE SE “WHOLE-IN-ONE” OORSKIET RYS DIS
Ek’s mal vir oorskiet rys. Probeer my een. Ek noem dit my Whole-in-1. Die bestanddele hang af van die hoeveelheid rys wat oor is.
1 van elk:
ui
knoffel huisie
rooi soetrissie
Oxo hoender blokkie
groen soetrissie
gerasperde wortel
1 koppie gevriesde ertjies
1 koppie gevriesde garnale
blikkie gerookte mossels
suurlemoen

Braai gekapte ui, knoffel en pepers saam in die mossels se olie.
Voeg gerasperde wortels by en braai op gemiddelde hitte.
Voeg tiemie en droë Oxo blokkie by.
Kook nog so ‘n paar minute en gooi dan die gevriesde garnale en ertjies by.
As dit alles lekker deur gekook het, voeg dan die rys by.
Meng lekker en los op lae hitte sodat die rys die sap bietjie op week.
Voeg mossels by totdat dit warm is.
Skep in en bedien met suurlemoen skyf.
Foto en resep: Kyle Jensen

ELSABIE’S TABBOULEH
I used last night’s left over Portuguese chicken in this dish.
Bulgur soaked in chicken stock for 20 minutes.
1 cup bulgur wheat on 1 cup boiling water (same procedure as couscous, just cover the dish with clingwrap and soak)
2 coarsely grated raw baby marrows
2 chopped spring onions
1 medium tomato cubed
garlic chives, feta cubes and chopped mint leaves to taste.

Sauce
100 ml olive (or seed) oil
lemon juice of half a lemon
30 ml rice vinegar
15 ml honey
large pinch of smoked chilli flakes

This would be delicious on a hot summer’s day. You can also spoon it into red, green or yellow pepper halves to serve as a side salad or light meal.
Recipe and Photo: Elsabie Templeton

JACK’S CAKE (RICH MAN’S CAKE) HEERLIK!
Ek het hierdie resep omtrent 20 jr gelede by ‘n kollega van my se vrou (Fiona Vergers) gekry en dit nog net eenkeer gemaak. Dit was HEERLIK. En lyk baie indrukwekkend.
Het ongelukkig destyds nie foto geneem nie maar wil dit tog weer hierdie jaar maak. Sal dan foto neem en kom wys. Ek het gaan google om te sien of ek iets soortelyks kry, maar sien nerens iets nie.
Dit is so lekker – toe ek vanoggend deur ‘n ou resepteboek lees en op dit afkom toe weet ek ek kan nie so ‘n eiesoortige resep vir myself hou nie.

1 pakkie Dixie of Salticrax beskuitjie – fyngedruk en meng met 125 g gesmelte botter
2 houertjies full cream cottage cheese, gemeng met 1 eetlepel gerasperde uie, sout en peper
2 blikkies pink salm (verwyder vel en grate – tuna kan ook gebruik word, maar ek verkies die salm), fyngemaak en gemeng met:
1 eetlepel tamatiesous
1 eetlepel mayonnaise
1 hoogvol eetlepel gekapte agurkies
sout en peper
(as jy tuna sou gebruik, voeg klein bietjie ekstra tamatiesous, mayonnaise en knippie gemmer by)

Gebruik koekpan met los kante.
Pak laag beskuitjies. Smeer maaskaas op. Sit salm bo-op (of tuna mengsel).
Voor jy opdien, meng die volgende en smeer op die mengsel:
1 groot of 2-3 klein avokado’s
sout en peper
suurlemoensap

Kook 2-3 hardgekookte eiers (druk fyn) en strooi bo-oor avokados.
Sprinkel (verkieslik swart) kaviaar bo-oor.
Plaas in yskas vir ‘n ruk. Wanneer gestol, maak kante van koekpan los.
Bedien met vars keuse van brode en goeie bottel wyn.
Geniet!
Foto en resep: Lorraine Weitz Brand

HAM, BACON AND MUSTARD FILLED WREATH WITH CAMEMBERT CHEESE

AMANDA’S STROMBOLI
Ligte😜😜ete vandag… as jy hierdie lig kan noem. HEERLIK!
Idee op tv gesien.

1 Camembert (prepared with garlic, thyme, freshly ground salt and black pepper and olive oil)
slices Mozerella and Edam cheese (you can use whatever cheese you have)
Dijonaisse (Dijon mustard mixed with mayonnaise)
smoked bacon bits
Hickory ham slices
store bought bread dough (I made my own)

Fry the bacon and drain. Fold and knead bacon into bread dough.
Roll the dough into a rectangle, about 1 cm thick. (Sprinkle flour if needed for dough not to stick to surface).
Cut into circles with a +-10 cm cookie cutter.
Spread each circle with Dijonaisse.
Top with ham and a slice of Edam cheese and a piece of Mozerella.
Fold circle in half and close roll like you will make ravioli.
Spread rolls in a circle on a baking sheet, lined with baking paper.
Place prepared Camembert in middle.
Let prove until double in size.
Bake 30-40 minutes at 180ºC.
Remove from oven, top with chopped spring onion or chives.
Recipe: Amanda Conradie
Photo: Elize de Kock

SHAWARMA
Shawarma is the ultimate on-the-go meal.
What is Shawarma?
Shawarma is thinly sliced cuts of meat, like chicken, beef, goat, lamb, and sometimes turkey​ rolled into a large flatbread or pita that has been heated. Inside the pita, foods like yogurt, sour cream, hummus, tahini, pickles, vegetables, and even french fries can be added.
Beef, chicken or turkey, cooked
1 cup plain yogurt or sour cream
8 pita breads (or flatbread)
1 cucumber, thinly sliced
1 onion, thinly sliced
½ teaspoon sumac, optional
1 to 2 tomatoes, thinly sliced
½ cup parsley, finely chopped
1 red pepper, thinly sliced
shredded salad leaves
Optional: pickle slices

Take the onions, tomatoes, cucumbers and sprinkle with sumac. If not using sumac, just use salt and pepper sparingly.
Add other filling ingredients, combine well in a large bowl.
Shred your meat, slice it thinly, or leave into large pieces. As long as it thinly cut, there is not much difference. I prefer to cut mine into wide strips.

To assemble the pita, add salad leaves to your pita, place enough meat on pita or flatbread to cover ¼ of the loaf.
Add veggies and pour sauce. (We like to used sour cream mixed with a little mayonnaise or even mustard)
If using a pita, make a pocket and fill or if using flatbread, roll like a soft taco or burrito and you have shawarma!
You can serve shawarma with fries, hummus, or with a salad.
Recipe: Amanda Conradie
Johann Becker’s photo and version:
Moroccan spiced beef patty, rocket, chickpeas, basil pesto, Humus, cous-cous and sour cream inside.
Of:  Nog ‘n variasie wat ek gedoen het met sosatie lamsvleis, rocket, rooi uie, Piquante peppers en vars Dahnia.

WARM HOENDERSLAAI
3 hoenderborsies, ontbeen en in die helfte deurgesny (met ander woorde, dunner gesny)
2 gekleurde soetrissies, ontpit en in stukke gesny
1 klein botterskorsie, afgeskil en in blokkies gesny
1 klein slaaikoppie waarvan die blare geskei is
2 medium grootte tamaties, in klein stukkies gesny
1 kleinerige komkommer, in skywe gesny
6 of meer skoongemaakte knoffeltoontjies
1 eetlepel balsamiese asyn
sap van ‘n halwe suurlemoen
sout en peper na smaak
olyfolie
Fetakaas vir garnering

Plaas die botterskorsie blokkies op ‘n bakplaat saam met die knoffeltoontjies en sprinkel met olyfolie. Bak in die oond by 200ºC vir 20 tot 30 minute, tot die botterskorsies sag is. Geur die hoender stukke aan beide kante met sout en peper. Sprei ‘n groot nie-kleef-pan met ‘n nie-kleef kooksprei en plaas oor hoë hitte. Bak die hoender stukke vir 3 minute aan albei kante of tot ligbruin en deur gaar. Plaas oor op ‘n bord.
Sprei die pan met nog ‘n bietjie kook sprei en braai die soetrissis tot dit begin sag word. Rangskik die slaaiblare, tamaties, komkommer, soetrissies en die botterskorsie en knoffel mengsel in ‘n opdienbak. Sny die hoenderstukke in skywe en rangskik dit bo-oor die slaai. Besprinkel met balsamiese asyn en suurlemoensap, geur met sout en peper indien nodig, krummel ‘n bietjie fetakaas bo-oor en bedien.
Dit is net so lekker om dit koud te bedien.
Resep geplaas deur Adam Cloete
Foto: Adam Cloete

POTATO MASH UP
I microwaved a potato for about 10 minutes until soft.
Cut potato in half length wise.
Scooped potato out of skin.
Mashed potato with little butter. Added a mashed boiled egg to potato. Chopped half onion and green pepper. Fried in little coconut oil together with chopped up viennas.
Added this to potato and mixed everything together. Scooped mixture back into skins. Topped with cheese and microwaved for 1 minute to melt cheese. Put some sweet chilli sauce over the top.
Photo: Zelda Ellis

ALLES IN EEN BROODJIE
½ blikkie tamatie en uie smoor
¼ van ‘n buisie Parmalat knoffel botter
1 klein fyngekerfde uie
2 teelepels “basil paste”
2 eetlepels botter
1 sakkie gekoopte witbrood deeg
600 g King polony, gerasper
400 g gerasperde Gouda kaas

Rol brood deeg uit. In die mikrogolf smelt die knoffel botter saam met die tamatie en uie smoor en die fyn uie. Neem dit dan en smeer oor die deeg. Strooi die polony en dan kaas oor die deeg, los net genoeg kaas om bo-oor broodjie te strooi. Rol deeg in rolkoek vorm.
Smelt  die botter en “basil paste” in mikrogolf, smeer dit reg rondom die brood bo- en onderkant.
Sit brood in oond pan en strooi kaas bo-oor. Het broodjie vir so 40 min teen 180ºC in oond gesit.
Foto: Melissa Jansen

CORDON BLEU CHICKEN SANDWICH
4 kaiser rolls, halved
4 boneless skinless chicken breasts
barbecue sauce
4 slices black forest ham
4 slices Swiss cheese
1 cup mayonnaise, not Miracle Whip
2 tablespoons liquid honey
2 tablespoons prepared horseradish
3⁄4 teaspoon dry mustard

Place boneless, skinless chicken breasts between 2 pieces of plastic wrap and pound to 1/4 inch thickness.
Place chicken breasts on greased grill using medium-high heat, close lid and cook, turning once, a total of about 12 minutes or until no longer pink inside or meat thermometer inserted in each piece reads 165 (74°C).
On each chicken breast, slather some BBQ sauce on one side.
Place slices of ham on each breast. Close lid. Let heat for 1 minute then put a slice of cheese on each breast/ham piece. Take off grill.
In a bowl, combine well the mayonnaise, honey, horseradish and dry mustard, spread over cut sides or rolls.
Build sandwiches with chicken and garnishes.
Garnishes: Lettuce, Tomato, Thinly Sliced Onions, Sliced Pickled Hot Peppers.
Recipe and photo: Elna Erasmus