KLEIN FRIKKADELLE VIR PLATTERS
Foto en resep:  Ansie Vermeulen Steyn
FOOD LOVERS RECIPES
1 kg maer maalvleis
2 snye witbrood geweek in water om sag te maak
1 baie fyn gekapte ui
25 ml blatjang
25 ml fyn koljander
3 ml fyn naeltjies
10 ml worcestersous
Sout na smaak
Meng al die bestanddele baie goed.
Rol in balletjies ewe groot en bak in oond 180º C vir 20 minute.
Wenk: Ek maak klein bietjie gegeurde mengsel vinnig gaar in mikrogolf en proe dan of ek genoeg sout ingegooi het.

SHAN’S PASTRY WHEELS
1 packet of pastry
cream cheese
1 cup of chopped spring onion
1 cup of fat free diced bacon
2 cups of grated gouda or cheddar cheese
1 cup chopped parsley
½ cup tomato sauce
salt and pepper

Roll out pastry sheet and spread evenly with cream.
Top with diced bacon, spring onions, parsley and cheese.
Garnish with salt and pepper.
Roll it up and cut into wheels.
Put wheels on an oven tray.
Add half teaspoon of tomato sauce on each wheel.
Cover with a bit more cheese.
Bake for 15 – 20 minutes on 200°C.
Source and photo: Shan T Russ

ILZE’S HEALTHY PLATTER

Starting at 12h00 going clockwise. Sweet pepper rings, baby tomato, radish, peas, boiled eggs, ham, mini sausage rolls, naan bread, fresh apricots, dragon fruit, different coloured baby carrots. In middle is nectarines, blackberries, raspberries, grapes, strawberries and nectarines.

PHOTO AND IDEA:  Ilze Riley Venter

DENZY’S CHEESE STRAWS
200 gr Self raising flour
125 gr butter
1 whole egg and 1 egg yolk
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dry basil or any dry herbs
1 cup cheese Parmesan works well
1 teaspoon salt
Half cup water
METHOD
Mix together flour,parika,dry herbs,cheese & butter and work together until looking like dough crumbs,add egg and yolk and work together,add water slowly to mixture and knead until it forms an nice dough,let dough rest for 30 mins,cut long sticks and twist sticks and bake it in preheated oven for about 15 to 20 mins,let it cool and enjoy.
ENJOY

Source and photo: Denzel Koenana

CHEESE AND CORN SAMOOSA
1 cup corn
2 large onions (finely diced)
3 tablespoons oil
1 teaspoon whole jeera seeds
1 teaspoon ground garlic
½ teaspoon freshly ground black pepper
1 tablespoon Aromat
1 teaspoon fine salt
2 cups cheddar cheese (grated)
1 cup mozzarella cheese (grated)
¼ cup flour
1 tablespoon crushed dried red chillies
3 to 4 green chillies (finely chopped)
1 bunch shallot (finely chopped)

Heat oil, add jeera seeds and ½ the onion and braise until softened. Add garlic, corn, pepper, crushed chillies, Aromat and salt. Simmer until corn cooked through. When completely dry, remove from stove and leave to cool.

Mix both the cheeses nd add the flour and toss, ensuring the cheese is well coated with the flour. This helps prevent the cheese from oozing whilst frying.
Add the cheese, remaining onions and greens and toss well.

VARIATION: Add finely chopped red and green peppers or 1 cup finely chopped mushrooms….
Recipe: Leyla Randera

SAMOOSA PUR
Chicken Samoosa Filling ~~~

500g Chicken Mince
3 large onions
2-3 green chilli depending on your preference to heat……
Blitz in blender
1 teaspoon ground jeera
1 teaspoon ground dhania power
1/4 tsp turmeric
salt to taste
1 tblspn ginger garlic masala

METHOD:

Add mince, onion-chilli paste & spices
in a large pan. Braise on high heat to reduce moisture, till mince is dry.
Remove from heat.
Allow to cool & add chopped dhania & spring onions.

SAMOOSA filling ready for folding.

RECIPE AND PHOTO: Leyla Randera

CHICKEN LIVER PATÉ WITH PORT WINE AND PISTACHIOS

This is the snack on top of the crackers or biscuits and a glass of wine, open a can of smoked mussels, don’t forget the Camembert or Brie cheese and cut open some delicious ripe figs…and whalaa…you have your own snack platter combo! Cheers!
Ingredients for the Liver Pate:
100 ml dry white wine (just under 1/2 cup)
100 ml brandy (or cognac or whisky, just under 1/2 cup)
100 ml port wine, good quality (just under 1/2 cup)
1 small onion, finely chopped
3 garlic cloves, peeled, crushed, chopped
2 tablespoons fresh thyme
500 g chicken livers
4 -6 tablespoons butter (Baking butter)
1⁄2 teaspoon salt (coarse salt or flaky sea salt)
1 teaspoon pepper, black, coarse
100 g pistachio nuts, finely chopped
DIRECTIONS:
Put the white wine, brandy and HALF of the port (50 ml) in a small pot with the onion, garlic and thyme. (No need to taste it as you add…finish the recipe first…hahaha!)
Simmer until reduced to 1/2 of original volume (It can be hard to judge this, especially with the onion bits in it. Just tilt the pot, and take a guess!).
During that time, melt the butter in a frying pan…You need enough butter so you have sauce left in the pan when the livers are done.
Add and fry the cleaned chicken livers over fairly high heat in the butter, until they are just pink on the inside. Do not overcook…cut a few open to see degree of done, fry for about 10 minutes, and stir often.
Put the chicken livers in a processor / blender with ALL of the butter sauce left in the pan, and then add the boiled down liquor.
Add the salt and pepper and Whizz the livers. Add the other half of the port and whizz until you have a quite soft spread, too soft to use at this stage. (It will firm up in the fridge).
The 50 ml should be enough to make the liver spread reach an almost runny consistency, but if not, add more. (Add to the mix…not drink as you go, okay?) Taste your mix to your preference of salt consistency, add more accordingly.
When the liver spread is velvety smooth, scrape out into a bowl, and mix in the nuts. Cover with plastic wrap, cool, and then leave in fridge to firm up, overnight.
The spread develops great flavour over the next day. Can be kept and used for up to a week.
PS: You may double up on the ingredients if you’re a liver pate lover like me…always good to cook your own, then you know what’s in it..yes? And believe me….you can never have enough pate…so calculate to satisfy your mood.
Photo:  Morne

KAASBORD IDEES
Jy het nie tien verskillende soorte kaas nodig om ‘n indrukwekkende kaasbord saam te stel nie. Drie is heeltemal genoeg. Kies ‘n klein verskeidenheid goeie kaas soos ‘n ryp Brie, Camembert of stuk bokmelkkaas, ‘n wig romerige bloukaas en ‘n goeie beleë cheddar. Sit andersins net een wig goeie kaas voor met beskuitjies, vrugte en neute.

Kies die kaas
Kies minstens drie soorte kaas en maak seker dat dié kase verskil in tekstuur, kleur, smaak en geur.
Laat 50 g kaas per persoon toe as die kaasbord ná ete voorgesit word en 100 g tot 150 g per persoon as dit die hoofmaal is.
Hou jou gaste in gedagte. As jy vegetariërs, verslankers of kinders aan tafel het, sluit ‘n kaas in wat hulle sal geniet — soos ‘n lae-vet-bokmelkkaas met lae-vet-beskuitjies of gouda, wat kinders graag eet.
Die kaasbord
Sorg dat daar genoeg plek op die kaasbord is sodat kaas gemaklik gesny kan word.
Dis ‘n goeie reël om met die matige smake te begin en laastens die sterker kase op die bord te eet.
Probeer om kaas ook met vars vrugte soos pere, mangos of druiwe voor te sit.
As die kaasbord ‘n hoofmaal is, sit dit voor met ‘n verskeidenheid brode, asook soet en sout beskuitjies.
Kaas sluit ‘n ete op ‘n hoë noot af. Met 2004 se SA Kaasfees om die draai, gee ons ‘n paar wenke vir smaaklike kaasborde. Maar die geheim is om dit ‘n persoonlike aanslag te gee.

Sover onthaal met kaas strek, geld twee goue reëls:

1. Hou dit eenvoudig.
2. sit kaas in sy onverwerkte vorm altyd teen kamertemperatuur voor.

‘n Kaasbord kan voor, tydens of ná ete geniet word. Hier is ‘n paar idees:
Ná ete op koue dae
Sit ‘n wig bloukaas en ‘n stuk beleë cheddar voor met ‘n sagte kaas soos brie of camembert en vingers geroosterde rogbrood of melbaroosterbrood. Saam met die kaas kan vrugte (gestoof in likeur) of neute in heuning geniet word.

Someraande
‘n Rolletjie roomkaas of chevin met kruie, neute of sade, vars vrugte, soos druiwe, vye, ryp pere of pruime. (Dis ook ‘n goeie opsie vir ‘n lae-vet-kaasbord.)
Sit hierby ‘n paar stukke gemarineerde of gerookte mozzarella of ‘n stuk goudakaas en miskien ‘n paar volgraanbeskuitjies voor.

Vir die manne
Bloukaas, cheddar, beskuitjies, dun stukkies droëwors en ‘n paar flenters biltong met ‘n verskeidenheid geroosterde neute en droëvrugte.

As nagereg
Posjeer pere in ‘n vanielje- of wynstroop of rooster vye met strooisuiker of heuning in die oond. Sit dit yskoud voor met ‘n wig romerige bloukaas of ryp brie of camembert en tuisgemaakte neutebiscotti.

Kaas en wyn
Dis feitlik onmoontlik om net een wyn te kies om saam met ‘n kaasbord te geniet wat uit ‘n verskeidenheid kase bestaan. Wyn se hoë suurinhoud en kaas se hoë vet- en soutinhoud kan die ware smaak van albei belemmer as dit verkeerd saam gebruik word.
Hier is enkele algemene riglyne:

Harde kase (cheddar, pecorino) pas goed by droë rooiwyn (medium tot volrond) of ‘n vol, ryk Chardonnay.
‘n Soet wyn komplementeer die ligter, romerige blou kase, maar nie Deense blou of gorgonzola nie.
Brie en Chardonnay.
Camembert en ‘n goed verouderde rooi.
Gewürztraminer, Chiraz of soetwyn is lekker met gerookte kaas.

MARISKA SE KAASBORD IDEE
Camembert
Blue rock
Pesto chedder
Fairview se goats cheese
Crackers
Sommer gemengde vrugte wat klaar opgesny is gekoop
Mini swarma/Naan broodjies wat ek bietjie gegarlic en botter het
Olywe
Salamie
En dan die blommetjies en vars rocket vir decor
Idee geplaas deur Mariska Kruger
Foto: Mariska Kruger

CREAM FILLED HORNS WITH CHOCOLATE

2 packs of good quality ready made puff pastry
A little butter to grease your metal horns
1 egg to egg wash pastry
250 ml fresh whipping cream, a teaspoon of vanilla essence and 1 tablespoon of icing sugar all whipped together until stiff peaks .
Some melted chocolate to dip the edges of the horns in or use a butter knife and spread the melted chocolate around the edges .
Some chopped glazed cherries
Icing sugar to dust over cream filled Horns

Take out your pastry and roll it out on a floured surface just to thin it out a bit . Next cut 1 cm wide strips . Next take the pastry strip and spread a tiny bit of egg wash on it and wrap it around the greased metal horns making sure they overlap to form the horn shape . For small horns make thin pastry strips .. For the bigger horns simply cut the strips wider .

Next place a the horns on a baking sheet lined with baking paper and then egg wash the pastry .. Bake in a preheated oven on 200 def c until golden , about 15-20 minutes .

Next remove the metal horns .. If you struggle just ease it out with a knife . Allow to cool completely .

Next spread melted chocolate around the edges and allow chocolate to set . Next pipe in the whipped cream and place a small piece of cherry on top of piped cream , dust with icing sugar . And its that easy.

You can fill with caramel etc. Also you can make this a savoury treat by piping cream cheese into the baked pastry horn and add a piece of smoked salmon and dill . ( I used homemade flaky puff pastry , recipe can be found in the photo albums , which is optional ) .

Recipe and photo-Fatima Sydow

VLEIS WIELE
Eet vanaand Vleis Wiele. Het rerig nie n resep nie. Daarom plaas ek maar fotos soos ek dit gedoen het. Ek het n stukkie Vark (gewone vars Eisbein ) in die Stoompot gegooi met speserye (knoffel Pepper Flakes Sout Peper en All Spice). Dit sag gestoom en gevlok. Op n kaas en Peper Puff Pastry Vel (by Spar gekoop) gesmeer, met Kaas bestrooi en op gerol, skywe gesny en gebak op 200°C vir 10-15 minute tot goud bruin.
Bron: Elsie Jacobs Dreyer