KRAPKOEKIES
1 blikkie krapvleis, gedreineer
1 appel met skil, gerasper
halwe ui, gerasper
rissievlokkies (opsioneel)
sout en peper
Meng al die bestanddele saam.
Rol dit in bolletjies, en plaas in yskas vir ‘n uur.
Smul! (Dit word glad nie gebak nie)

CURRY SEAFOOD PAELLA
750 gram mixed seafood
1 onion
¼ greenpepper
2 tbs crushed garlic
1 tsp jeerah
1 tsp bariship
1 tsp borrie
currie sauce
2 tsp rajah medium curry
1½ tsp seafood spice
30 ml brown vinegar
2½ tbs sugar
salt and pepper too taste

Cook 1½ cups of rice with two teaspoons of borrie, to get the rice yellow, don’t forget to put salt in rice
In pot brown your chopped onions , garlic and greenpepper, when nicely brown add the bariship, borrie and jeerah.
Let the flavours mix and then add your seafood.
Cook until seafood is soft.
In a cup make the sauce, throw all ingredients in cup and stir.
Now add the sauce into pot with seafood and let it cook through, add salt and pepper to taste.
Strain rice and put in a bowl, important step, add seafood to rice, and not the other way around. Mix it through, and enjoy!
RECIPE AND PHOTO:  Chevonne Candice Williams

CHEESY PERI PERI PRAWNS
1Kg deveined prawn tails
1 Jar melrose cheese spread
250 ml cream
Ima Parman Peri-peri marinade
Place a single layer of prawns in an oven dish
cover with peri-peri marinade and crushed garlic
let stand for +- 10 min
Cover with cheese spreed
pour the cream over
bake in oven at 180c for 20 -25 min
Serve with french loaf.

PHOTO AND RECIPE:  Peter Rustum

PASTA WITH CLAMS
Sauce
1 kg frozen clams (fresh ones are better)
2 cloves garlic chopped
Handful italian parsley chopped
8 tablespoons olive oil
1/2 glass dry white wine
Soak Clams in salt water until you see they expel sand thereafter change the water at least twice after that and making sure you rinse them properly until water clear of any traces of sand.
In a pot place olive oil and when warm add your garlic let it sauté until transparent the add your clams and cover until they open PLEASE NOTE discard any clam that does not open. Add your wine and let it cook until wine evaporated. Add Parsley . Don’t let the clam water dry out as you need to add to the Spaghetti.

In a separate pot boil about two liters of water with a handful coarse salt. When water is boiling add 250gr Spaghetti and cook as per instructions on box about 12 mins.

Drain your pasta then add your Clam sauce and mix.
SOURCE/PHOTO: Sabrina Merli

JACO SE KALAMARI BURGERS
500 g gekrummelde kalamari ringe
200 g wit sampione
2 skulp buns per persoon
38 g three cheese sous (pakkie)
1 koppie cheddar kaas
1 teelepel fyn vars gemmer
Verhit olie en braai jou kalamari daarin tot lug bruin.
Sny die sampione en maak dit gaar in ‘n pan met olive olie, voeg die knoffel by en braai tot sag en lig bruin.
Maak die sous aan en voeg bydie  sampione, prut todat sous lekker dik is, voeg die kaas by en meng todat dit gesmelt het.
Maak die burgers en skinkwyn of vrugte sap na jou smaak vir die gaste.
Porsies: 4 mense
Geniet dit mense !!!!!

Resep en foto: Jaco Van Greuning

PANDORA SE MOSSELS
36 swartmossels
1 ui, fyngekap
100g botter
750ml broodkrummels
50g gebreekte amandels, gerooster
Sout en gemaalde swartpeper
15ml gekapte vars kruie of 5ml droë kruie
60ml mosselaftreksel
Paar druppels vars suurlemoensap

Bolaag
100g botter
250ml sagte broodkrummels
60ml gekapte pietersielie

Skrop mossels skoon, stoom oop, haal uit die skulp en sny in drie of vier stukkies. Syg deur deur en behou die aftreksel. Maak stewige nessie vir 36 mosselskulpe in ‘n laag growwe sout in ‘n bakplaat sodat hulle nie omval nie. Stel die oond op 180°C. Smoor die ui in botter. Verwyder van hitte en roer die mosselstukkies, krummels, amandels, sout, peper, kruie, mosselaftreksel en suurlemoensap by. Skep die vulsel versigtig in die skulpe. Smelt die botter vir die bolaag, roer die krummels en pietersielie by en skep hierdie mengsel oor die mossels. Bak 5-10 min tot baie warm en die bolaag bros is. Rangskik die mossels op borde en garner met suurlemoen wiggies. Sit voor saam met vars brood.
BRON – Anton Fourie (LID)

MARIANNE SE TUISGEMAAKTE GEKRUMMELDE CALAMARI EN SAMPIOENE

Ek ontvries die calamaribuis en sny in ringe.
Plaas in bak en gooi vinnig kokende water oor, dreineer en spoel met koue water af.
Laat droog word.
Gooi bietjie koekmeel in n sakkie en skud die ringe daarin tot oral oor bedek.
Doop in eier waarby klein bietjie water gevoeg is (dit maak die degie lekker bros) en dan in krummels en plaas halfuur in yskas voordat in diep olie braai. Net vinnig tot ligbruin.

Krummels:
Gelyke hoeveelhede droe broodkrummels, koekmeel en fyn corn flakes, fyngekapte pietersielie, suurlemoenpeper na smaak, visspeserye, aromat en sout na smaak. Maak baie fyn in voedselverwerker. Die speserye en kruie is maar jou eie keuse. Ek wissel dit af met waarvoor mens lus voel.

Die sampioene skud ek ook in n sakkie met koekmeel, doop dan in eier en dan in krummels. Plaas ook in yskas vir so halfuur
RESEP EN FOTO: Jacques Marianne Van Niekerk (Lid)

WITWYN GARNALE

1 kg garnaalvleis
1 pallet knopiesampioene
250 ml vars room
200 g gesout botter
250 ml witwyn
1 suurlemoen
suurlemoenpeper speserye
5 ml (1 teelepel) knoffelGebruik ‘n groot diep pan en smelt die botter daarin. Voeg garnaalvleis by en braai die garnale in die botter, voeg die knoffel en suurlemoensap by.
Laat prut vir 5 min. Voeg witwyn, ‘n bietjie suurlemoenskil en sampioene by, kook vir 15 minute.
Laaste voeg vars room by. Laat prut vir nog 5 tot 10 minute en dien op gegeurde rys. Wenner elke keer.
Foto: Angie Lizemore.

SHRIMP WITH QUINOA
Serves 4
1/2 cup uncooked quinoa
1 cup water
1/2 lb large shrimp, peeled, cooked
2 1/2 cups snow peas, steamed, cut large ones in half
1 tsp minced fresh dill weed
2 tbsps minced fresh chives
3 tbsps fresh-squeezed orange juice
1 tsp lemon juice
1 tbsp white-wine vinegar
2 tsps olive oil
1/2 tsp salt
1/4 tsp black pepper
4 dill sprigs for garnish, if desired

Place the quinoa in a fine mesh strainer and hold under cold running water until the water
runs from strainer clear. This will take about a minute; drain well.
In a small saucepan bring the water to a boil and stir in the quinoa. Turn heat to low and
simmer for 15 minutes or until the quinoa has absorbed the water and is tender.
Fluff with a fork and set aside to cool.
Fluff the quinoa again and place in a serving bowl.
Add the cooked shrimp, steamed snow peas, dill and chives; gently toss together well.
In a cup, combine the juices,vinegar, oil, salt and pepper; pour over the salad.
Toss gently to coat well. Garnish with dill sprigs, if desired.
BRON – Fred Zeelie

SHANS CALAMARI RINGS

INGREDIENTS
Calamari rings
Flour mix:
1 cup flour
Salt as needed
Pepper
Fisherman’s pride spice
Mixed herbs

METHOD
Mix all dry ingredients together in a bowl and then add calamari rings
Fry in hot oil for less than 5 minutes until golden brown
Dry on kitchen paper
Squeeze one fresh lemon over before serving

SOURCE/PHOTO: Shan T Russ