BILTONGSOUS MET BLOUKAAS EN ROOM
Hierdie heerlikheid is baie ryk!
1 ui gekap
1 groen soetrissie gekap
2 koppies gekerfde biltong
2 koppies gekerfde baby marrow (broccoli of sampioene werk ook lekker)
1½ koppies room
3 eetlepels bloukaas – pas aan volgens smaak
1 skyf feta kaas – opsioneel
1 teelepel gemengde kruie

Braai uie, pepper, kruie en groente in bietjie olie tot sag. Voeg biltong by en braai vir nog so 5 min.Voeg kase by en braai tot gesmelt.
Voeg dan room by en laat prut. Proe en voeg nog kaas of geurmiddels by. Bedien as pasta sous of op gebakte aartappels-
Resep:  Mona Stevens

A BOERIE BUNNY CHOW
Recipe posted by Pieta van der Walt
Photo: Pieta van der Walt
Boerewors Bunny Chows with Tomato and Chilli Onion Relish
(Serves 6)
Boerewors (800 g to 1 kg – depending if you are feeding boys or girls)
6 crispy rolls (we used Italian rolls)
2 x 410 g cans chopped tomatoes
1 x can beans of your choice
3 big brown onions
Mrs.H.S.Ball’s Hot chutney
Worcester sauce
fresh garlic
fresh chilli or dried chili
beef stock
cooking or olive oil
salt and pepper
sugar

You can grill, braai or pan fry your wors until nearly cooked.
Chop into bite size bits and keep aside.
Slice the heads off the rolls and dig out the -breadiness- inside so that you have a shell.
Brush with olive oil or cooking oil inside and outside.
Chop onion coarsely.
Fry in hot pan in oil until translucent.
Add one fresh chili (with seeds if you like it hot/ without seeds if you like it mild) or
Add half teaspoon of dried chili and fry.
Add a chopped clove of garlic and fry with the onion.
Sprinkle a tablespoon of beef stock on top and mix into the onion mixture.
Add the cans of chopped tomatoes, the can of beans, a good slug of Mrs.H.S.Ball’s Hot chutney and Worcester sauce, some water and let it simmer.
Adds and black pepper to taste. Add a dash of sugar.
Simmer until nice and thick -if you want it more spicy add some Mrs.H.S.Ball’s Chilli.
Heat your oven to 180ºC.
Add cooked boerewors to tomato relish and heat through.
Taste – if it is lekker, scoop the mixture into the roll-shells, put the bread lid back on and bake for about 5 minutes until they are nice and crispy.

SNACKWICH BROODJIES MET FYN AARTAPPEL
Ons ken al almal die snackwich broodjies, hier is my variasie en dit is regtig heerlik.
1 koppie koekmeel
1 gaar aartappel fyngedruk
1 koppie gerasperde kaas
2 teelepel bakpoeier
garlic chives, gekerf of ui, gerasper
pietersielie
¾ koppie koue vleis of hoender fyn gesny
1 eier
¾ koppie melk
30 ml olie
sout na smaak

Meng die eier, melk en olie saam. Meng die res van die bestanddele saam en maak aan met die melkmengsel. Indien nodig gooi nog bietjie melk by om dit ‘n lekker skep degie te maak. Toets vir sout en pas aan indien nodig.
Skep lepels vol in die warm snackwicher, maak toe en laat lekker gaar word tot liggie aangaan. Eet net so of sny oop en smeer botter.
Mens kan ook ‘n lekker vulsel maak en in die sakkie sit wanneer jy hom oopgesny het.
Heerlik!!!!!
Foto: Rina Kleinhans

SPEKVLEIS EN AARTAPPELGEREG
227 g spekvleis (swoerd verwyder )
1 eier
1 Tamatie
1 koppie gerasperde kaas
4 Aartappels (gekook en fyngedruk met bietjie melk)

Kook die spekvleis in ‘n bietjie kookwater. Klop die eier goed en voeg dit by die aartappels. Pak die spekvleis en aartappels in lae en strooi die kaas oor elke laag. Sit gesnyde tamatieskyfies bo-op. Sit ‘n paar stukkies botter bo-op en strooi kaas oor. Bak in warm oond. Strooi gekrummelde ‘Post Toasties’ of broodkrummels oor en dan gerasperde kaas. Klits eier met ‘n bietjie melk en sout en gooi dit dan oor die mengsel. Sit stukkies botter op en bak in, warm oond totdat dit lekker bros kors gevorm het. Dit is baie ekonomies.
Foto:  Marie Rheeder Troskie

MINI TORTILLA PIZZA’S
3-4 whole wheat wraps
1 (15 oz) can pizza sauce
¾ cup shredded mozzarella cheese
¼ cup parmesan cheese
48 mini turkey pepperonis (or 12 whole turkey pepperonis each cut into 4 even pieces)
1 teaspoon basil/oregano mix or Italian seasoning
½ teaspoon garlic powder
Pinch sweetener (sugar/stevia/splenda)
Pinch black pepper

Preheat oven to 220ºC. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.
Press each wrap circle into muffin tin using your fingers.

Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!
Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.
Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!
Divide mozzarella cheese evenly over each mini pizza.
Place 4 mini pepperonis on top of each pizza.
Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.
Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizzas should pop out with ease!
Serve warm and enjoy!
Posted by Peggy Devine

VLEISROL MET SAMPIOENE EN KAAS
454 g maalvleis
½ teelepel sout
¼ teelepel peper
1 gekapte ui
1 eier
1 blik sampioene of vars sampioene – 283 gram
3 repies spek
1 koppie broodkrummels
1 koppie Cheddar kaas
1 eetlepel botter of margarien

Meng vleis, sout, peper, ui en geklitste eier.
Smeer  die vleismengsel 2 cm dik op ‘n vel bakpapier. Snipper die sampioene en spek op en voeg broodkrummels kaas en botter by.
Skep mengsel op vleis en rol op soos rolkoek.
Druk kante goed vas en verwyder waspapier en plaas in bakskottel en bak in matige oond 180°C vir ongeveer ‘n uur.
Sny in skywe en bedien met ‘n lekker groen slaai.

Foto en plasing: Sophia Pohl

CHEESY GARLIC BAKED POTATOES
500 g potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
fresh chives, diced
bacon, cut into large chunks
1 cup shredded cheese of your choice
sour cream, recipe follows**

Preheat oven to 400°F/200°C.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to fan “out” it’s time to make the magic happen.
Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour.
Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
½ cup sour cream
½ teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Bron en foto: Elzeth Kotze Wilson

HEERLIKSTE AARTAPPEL-SPUD
Hierdie is net vir een persoon maar jy kan die resep aanpas.
1 GROOT aartappel (dit was my hele aandete), gekook in soutwater tot sag
Braai saam:
1 ui
4 spierwit sampioene
kwart van ‘n klein greenpepper (alles opgesny in klein blokkies)
knoffel in olie
braaispeserye, sout en varsgemaalde swartpeper

Alles uitgebraai in bietjie olyf of sonneblom olie.
Voeg hierby 125 ml ham in blokkies gesny, jy kan ander kouevleisies ook gebruik.
(ek koop mini-ham en laat dit opsny soos ek dit wil hê)
Maak ‘n lekker dik witsous en meng al die bogenoemde daarmee, 250 ml is genoeg.
Hol nou die aartappel uit, meng die aartappelvleisies ook met bogenoemde en skep terug in die aartappel.
Dit moet lekker hoogvol staan. Strooi cheddarkaas bo-oor en bak in die oond by 180 ºC totdat die kaas goudbruin is.
Ek het myne gehad met ‘n vars groenslaai en dit was so so lekker!

Plasing: Wilma Josey Venter