MIELIEPAP IN DIE MIKROGOLF MET DROE MEEL
3 koppies mieliemeel
1200 ml kookwater
2 teelepels bakpoeier
2 teelepels sout
4 eetlepels margarien of botter

Plaas mieliemeel in mikrogolfbak ( omtrent 2,5 litre bak ) en milkregolf onbedek op hoog vir 5 minute.
Voeg bakpoeier en sout by en meng deeglik.
Roer margarien by kookwater tot gesmelt.
Voeg kookwater met gesmelt margarien by mielemeel en roer deeglik totdat daar geen droë meel meer oorbly nie.
Mikrogolf met deksel op, op hoog vir 8 minute.

STAMPMIELIETERT

250 ml stampmielies
7 ml sout
250 ml bacon
10 ml botter
250 g sampioene in skyfies gesny
250 ml room
1 pakkie wit uie soppoeier
250 ml gerasperde kaas
250 ml mayonaise

Week stampmielies oornag in warm water .
Dreineer water en giet die mielies in n kastrol .
Voeg genoeg water by om te bedek en voeg sout by en kook tot sag .
Voorverhit die oond 180’c en smeer oond vaste bak .
Verhit botter in pan en braai spek en sampioene tot bruin .
Meng die mayannaise , room , sop poeier en sampioene .
Skep mengsel in pan en roer deur laat stampmielies en kaas mengsel lekker gemeng is .
Bak vir 6 min of lekker bruin .

Bron:  Reseptehoekie
Foto: Geleen

CHEDDAR AND CORN SPOON BREAD

INGREDIENTS
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon cayenne
1 teaspoon salt
2 cups milk
1 cup buttermilk (shake before measuring)
3/4 cup fresh or thawed frozen corn kernels
4 tablespoons unsalted butter, melted and cooled
3 large egg yolks
1/3 cup chopped fresh parsley
2 large egg whites
1 cup coarsely grated Cheddar

METHOD
Position a rack in middle of oven and preheat to 375°F. Butter a 2-quart soufflé dish.
Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne and salt. Bring milk just to a simmer; whisk into cornmeal until smooth. Whisk in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture.
Using an electric mixer on medium-high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup Cheddar into cornmeal mixture. Transfer to soufflé dish and sprinkle with remaining 1/2 cup Cheddar.
Bake until top is golden brown and spoon bread is set around edges but still slightly jiggly in center, 35 to 40 minutes. Let stand for 10 minutes before serving.

PHOTO: Ryan Benyi; Styling: Andrea Steinberg
SOURCE: allyou

MAALVLEIS EN MIELIERYS FRIKKADELLE
650 gram maalvleis
160 ml vars broodkrummels
10 ml Worcestersous
300 gram gaar mielierys (500 ml)
160 gram Cheddarkaas, gerasper (400 ml)
olie vir braai.

Meng alle bestanddele behalwe kaas.
Vorm vleismengsel in 16 plat koekies.
Plaas op 8 van die koekies kaas en bedek met ander koekies.
Druk kante stewig vas om te verhinder dat kaas gedurende braaiproses uitloop.
Braai in vlak olie tot gaar.
Bron: CAROL VAN HEERDEN

MAURITIAN POLENTA PUDDING

INGREDIENTS
200g coarse cornmeal/yellow maize flour/cornflour
50g sugar
25g coconut powder
vanilla essence
sultanas(dried raisins)
1/2 litre of milk or 6 tbsp of milk powder mixed in 1/2 litre of water

METHOD
Soak corn meal in water at least 10 minutes.Throw the water and all the impurities floating.
Heat the milk in a pot over medium heat, continuously stirring to prevent it from burning at the bottom. When WARM, add cornmeal and stir non-stop until the cornmeal has absorbed about 1/2 of the milk.
Add the sugar, vanilla essence, sultanas and continue stirring until mixture thickens. Check for sugar. If not sweet enough, mix sugar with warm water to dissolve and add to the mixture. Continue stirring to get a thick consistency.
Sprinkle some coconut powder on a plate and pour the corn mixture into the plate or into your cupcake moulders. Sprinkle some more coconut powder over the mixture.
Allow to cool and when cool enough,place in the refrigerator for at least 30 minutes.
Slice to your choice. For the cupcake moulders one, you can easily remove them by placing one dish on top of the moulder, and turning it upside down. If the pudding is still slightly sticking to the moulder’s “wall”, use the tip of a knife to gently separate it from the “wall”.

SOURCE: Cindy Ah Kioon
PHOTO: mijorecipes

MIELIEPAPBALLE MET BILTONG JDP
Maak lekker stywe mieliepap met ongeveer 1½ koppies meel.
Meng daarby in:
1 blikkie suikermielies
2 koppies fyn gekapte Droë wors of biltong
½ blikkie tamatie & uie mengsel
Worcester sous na smaak
1 k gerasperde cheddar kaas
Laat die mengsel effens afkoel.
Rol dan stywe frikkadel grootte balle en pak in ‘n gesmeerde oondpan.
Sous:
Meng 1 liter room met oorblywende tamatie en uie mengsel daarby.
Voeg by na smaak: blatjang, speserye en Worcester sous.
Gooi die sous oor die pap balle en maak seker dat dit goed bedek is, gooi dan gerasperde kaas en origanum bo-oor.
Bak teen 180°C vir 45 min. (of tot die room begin dik word).
Bedien warm en geniet!
Bron en foto: Johan Du Preez snr
2de Foto: Sharon Viljoen

ROOMMIELIEKASSEROL
375 ml vars witbroodkrummels
250 ml gerasperde kaas
1 blik roommielies
30 ml mayonnaise
250 ml melk
2 eiers geklits
Sout en Peper
Botter

Meng broodkrummels, kaas, mielies, mayonnaise, melk en eiers.  Geur met sout en peper. Giet in gesmeerde oondbak en stip met botter. Bak so 35-40 min by 200ºC tot gepof en goudkleurig.

Resep: Cornelia Marais Myburgh

MIELIEKOEKIES MET TWEE SOORTE MIELIES
1 blik Pitmielies [420 g] water afgegooi
1 blik Veroomde Suikermielies [410g]
250 ml melk
450 ml bruismeel
2 eiers
Sout

Klits eiers.
Voeg pitmielies, suikermielies, melk en sout by. Meng goed.
Roer bruismeel bietjie – bietjie by tot deeg drupbeslag vorm.
Bak in kolwyn panne of groot pan by 180 º C tot gaar.
Bron: Jeanette Gouws

GEURIGE STAMPMIELIES

300 ml – 1 ¼ koppies stampmielies
4 koppies water
1 ½ koppies melk
2 eetlepels kookolie
2 uie gekap
2 soetrissies gekap
250 gr spekvleis fyngekap
3 tamaties geskil en fyngekap
5 ml mosterdpoeier
3ml rooipeper
5ml sout
Vars gemaalde swart peper
3 eiers geklits
500 ml cheddarkaas gerasper

Week stampmielies oornag in water, bring tot kookpunt en prut vir 4 uur.  Voeg nog water by gedurende gaarmaaktyd indien nodig.
Voeg melk by en prut 20 minute.  Verhit olie en braai uie , soetrissie en spekvleis tot uie deurskynend is.
Voeg tamaties, mosterd, sout en peper by groentemengsel, meng en vou eiers in.  Strooi gerasperde kaas bo-oor en laat potjie sowat 30 minute op koel kole totdat stampmielies gestol is.

Lewer 8 tot 10 porsies

Resep:  Amanda Struwig

Foto: geleen

MIELIE BREAD

INGREDIENTS
250 ml coarse mealie meal
10 ml baking powder
250 ml cake flour
2,5 ml cayenne pepper or paprika or to taste
3 ml salt
250 ml low-fat maas or buttermilk
3 eggs, beaten
60 ml sunflower oil
1 x 410 g tin cream style sweetcorn

METHOD
Preheat oven to 180 C and lightly grease a 1.5 litre bread tin.
Place dry ingredients in a mixing bowl.
Combine the maas, eggs, oil and sweetcorn. Mix into the dry ingredients until well blended.
Spoon into the bread tin. Bake for 45-60 minutes or until a skewer comes out clean.
Allow to cool in the pan for a few minutes. Turn out onto a cooling rack.
SOURCE/PHOTO: The Heart and Stroke Foundation.