HEERLIKE STROOPWAFELS
Bak wafels volgens jou resep, maak die volgende stroop.
2 koppies water
1 koppie suiker
1 eetlepel vlapoeier
500 g botter
1 teelepel vanilla geursel

Los die vlapoeier op in  water. Meng alles saam, kook tot dik en giet oor wafels. Laat lê wafels in die stroop. Bedien.
Resep: Gerda Myburgh

VLA SOOS ULTRA MEL
Like box custard
150 ml custard powder
cold water
1 liter boiling kettle water
1 tin (397gr) condensed milk
5 ml vanilla essense
Mix the custard powder with little cold water to a paste. Pour boiling water over custard mix and stir well. Put condensed milk in and stir till it thicken. Put vanilla essence in stir again. Its about 1.2 liter custard. After custard is done you can put it microwave for few minutes. Not nessesary to do it. Very nice.

Recipe: Julia Venter

Ek kan nie sê dis “Ultra-Mel”…. maar hier is ‘n Vinnige Vla-resep wat jy weer en weer gaan gebruik:

BLITS-VLA IN MIKROGOLF
(Gebruik ‘n 2ltr YOCHURT-EMMERTJIE anders kook dit maklik oor)
4 geronde eetlepels vlapoeier
knippie sout
10 ml vanilla geusel
5 teelepels suiker (opsioneel)
bietjie koue melk
Meng bostaande tot loperig
5 koppies pas gekookte water. Voeg by vla-mengsel en roer deur.
1 blik Gold Cross kondensmelk.Voeg by vla-mengsel en roer goed.
Kook 4 minute in mikrogolf, maar roer elke minuut, anders kook dit maklik oor!!
Moenie proe met lepel en dit weer in vla druk….dit sal (soos jogurt) so “waterig” raak.
Bêre vla in yskas – gebruik binne 2 dae.

Resep: Riana Viviers

PIESANG- EN UIE SOUS
2 eetlepels botter/margerien
3 uie, fyngekap
2 koppies kookwater
1 teelepel kerrie poeier, jou eie keuse (Flavourfull and Mild wat ek gebruik)
2 eetlepels bruin suiker
1 teelepel mosterd poeier
2 eetlepels koekmeelblom (Maizena)
1 teelepel sout
varsgemaalde peper na smaak
½ koppie asyn (Bruin)
6 piesangs, in skywe gesny
Smelt botter in pot en braai uie tot deurskynend. Voeg kookwater by en laat prut vir 3 min. Meng droë bestanddele en asyn by en roer geleidelik by water. Laat sous nog 3 min prut. Laat afkoel en voeg piesangskywe by net voor opdiening. Absoluut wonderlik oor stywe pap of Putu pap.
Ek persoonlik x 3 die bestanddele, want daar is altyd mense wat nog wil hê.
Resep: Dewald Muller

KAASSOUS MET SPRITE
2 koppies gerasperde kaas (enige soort)
½ koppie sprite
½ teelepel sout

Plaas sout en Sprite in ‘n kastrol en verhit tot kookpunt. Stel die hitte laer en voeg die kaas by. Roer aanhoudend tot sous romerig is en kaas heeltemaal gesmelt het.

Resep: Debbie Delport Steyn

Foto en nota: Mariana Johnson
Die kaassous met Sprite proe baie lekker, te dun, ek het ‘n eetlepel meel in botter gesmelt en bygevoeg. Perfek!
Michelle Thomas:
Dis bietjie te soet vir my.

SMOORSOUS VIR WARMBRAKKE
3 gekerfde uie
½ blikkie tamatiesmoor
3 eetlepels tamatiesous
2 eetlepels suiker
½ teelepel brandrissievlokkies
1 teelepel knoffelvlokkies
½ teelepel italiaanse speserye
witpeper en swartpeper na smaak
½ teelepel sout
klaar gaar wors
gebotterde brood rolletjies

Meng al die bestanddele, laat dit prut en afkook tot lekker warm.
Verhit die gebotterde rolletjie op die kole en plaas ‘n stukkie wors op die rolletjie en ‘n skeppie van die smoormengsel bo-op.

Foto en resep: Gideon Louw

GEURIGE GROOTMAAT KASSOUS
Maak 1,6 liter. Vries hierdie kaassous in porsies van 250 ml en gebruik dit om vinnige aandetes soos gebakte lasagne of macaroni-en-kaas te maak.
110 ml botter
75 m koekmeel
1 liter  melk
’n raspertjie neutmuskaat
sout en gemaalde swartpeper
500 ml gerasperde cheddarkaas
90 ml  Dijon-mosterd
hand vol Italiaanse pietersielie, gekap
Smelt die botter in ’n middelslagkastrol oor matige hitte.
Roer die meel vir 1 min. by – moenie dat dit verkleur nie.
Giet die melk geleidelik by en roer deurentyd tot glad en dik.
Roer die neut-muskaat by en geur na smaak.
Prut liggies vir 3 min.
Haal van die hitte af en meng die kaas, mosterd en pietersielie by.
Vries in porsies van 250 ml (1 koppie) in sakkies of bakkies.
Resep geplaas deur Eileen Willis

CHICKEN SCHNITZELS WITH HOME MADE CHEESE SAUCE
Chicken schnitzels with homemade cheese sauce, roasted baby potatoes butternut and baby marrow in garlic and brown onion soup powder. Delicious and so simple! Use either prepared schnitzels bought from grocer or prepare your own.
Chicken
4 – 6 prepared schnitzels OR
Own schnitzels (slightly beaten):
2 eggs, whisked for dipping
flour, for dipping
bread crumbs or cornflakes crumbs, for dipping
Vegetables
1 medium fresh butternut, cut into cubes
1 packet fresh baby marrows (6-8 marrows), sliced or cut into rounds
± 12 -16 baby potatoes cut into halves or quarters depending on size, drizzled with 1 tablespoon olive oil
1 tablespoon crushed garlic
thyme and salt to taste
1 packet of brown onion soup powder
milk or cream (optional)
Cheese sauce
2 heaped tablespoons (30-45 ml) flour/maizena
2 tablespoons (30-45 ml) butter/margarine
200 ml milk
grated cheese (± 60-80 g or to taste)
pinch of salt and black or white pepper
(some quantities estimated by Wadi)

Chicken:
Preheat oven to 180-190 °C. Either bake already crumbed schnitzels in oven for 20-25 min (can put in frozen) OR take the unprocessed chicken fillets, beat slightly, dip in 2 whisked eggs, then once in flour, quite a thick coating, then again in egg, and then in either bread crumbs or cornflakes crumbs.
Vegetables:
Mix in baking oven pan: fresh butternut, cut into cubes, fresh marrows sliced or cut into rounds, baby potatoes cut into halves or quarters depending on size, drizzled with olive oil, crushed garlic, thyme and salt. Bake for 1 hour or until vegetables are semi-soft. Mix brown onion soup with a bit of hot water and a little bit of cream or milk (optional) and pour over vegetables. Bake for another 20-30 minutes or until vegetables are very soft.
Cheese sauce:
Heat up pan, add butter until melted. Once completely melted, turn the heat down slightly and add the flour, stir with fork or whisk briskly until it forms almost a ball shape until flour and butter are nicely combined, slowly start adding milk, keep stirring and keep on semi-low heat, amount of milk depends on thickness desired, add grated cheese and stir again. It is also up to you on the amount of cheese to add; I add a little milk afterwards just to thin out slightly as the sauce thickens quite quickly once off the heat. Add in a pinch of salt and some white or black pepper while stirring.
Serve and enjoy!
Recipe and picture by Jaylene Jay Ansley

SAMPIOEN PEPERSOUS
1 ui, fyn gekap
3 eetlepels botter
½ pakkie sampioene, opgesny
3 eetlepels brandewyn
1 teelepel fyngemaalde gemengde peperkorrels
1 teelepels mosterdpoeier
1 koppie room
2 eetlepels pietersielie, gekap
Opsioneel: maizena

Braai gekapte ui in botter.
Voeg sampioene by en braai tot gaar.
Voeg brandewyn,  fyngemaalde gemengde peperkorrels en mosterdpoeier by.
Prut so minuut of wat en voeg room en fyngekapte pietersielie by.
Laat so paar min prut en verdik met maizeina indien verkies.
Geur met sout na smaak.
Resep geplaas deur Linda Le Roux Swarts

EASY CUSTARD ALMOST LIKE ULTRAMEL
1 tin condensed milk
1 liter water
150 ml custard powder

Mix water and condensed milk, stir well.
Make a paste with the custard powder mix all together.
Continue stirring over low-med heat till thick enough.
Serve hot or cold.
Recipe placed by Elize de Kock
Photo:  Nicolene Bezuidenhout

PIETERSIELIE PESTO
bossie pietersielie
ongeveer ¼ koppie olyfolie
sout en peper
10 gemengde neute
5 songedroogde tamaties
pakkie saadjies (mens kry sulke peusel sakkies te koop)

Sit al die bestanddele behalwe olie in ‘n voedsel verwerker en maak fyn. Gooi dan die olie bietjie vir bietjie by tot dit vir jou reg lyk. Ek hou van myne loperig.
Sit in potjie en bêre in yskas.
Lekker op vis ook.
Resep en foto: Marian van Deventer