HEKSENKAAS
Vir 250 g Heksenkaas
150 g kruidenkaas (1 bakje)
60 g light mayonaise
30 g rauwe prei (lichtgroene deel)
10 g verse peterselie
1 snufje zout
1 snufje versgemalen zwarte peper
enkele druppels citroensap
1 teelepel kerriepoeder
Benodigdheden:
Staafmixer
Mes
Snijplank
Mengkom

Pureer de prei en peterselie samen met de mayonaise, zout, peper, kerriepoeder en citroensap met een staafmixer. Spatel vervolgens voorzichtig de kruidenkaas erdoor.
Resep geplaas deur Annet Geelhoed
Foto: Annet Geelhoed

BIRYANI MASALA
8 big green cardamom pods
8 small black cardamom pods
3 bay leaves
3-4 pieces cinnamon
12 cloves
2 star anise
1 tsp black pepper
1 tbsp coriander seed
4-5 dry whole red chilli’s

Dry roast spices on gentle heat taking care not to burn.
Grind in a dry grinder and store in an air tight container.

PS: I prefer to make small quantities and store in the refrigerator to preserve freshness.
Photo: Amanda Conradie

KALAMATA OLIVE TAPENADE
3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Place the garlic cloves into a blender or food processor; pulse to mince.
Add the olives, capers, parsley, lemon juice, and olive oil.
Blend until everything is finely chopped.
Season to taste with salt and pepper.
Recipe: Amanda Conradie
Photo: Elize de Kock

HOENDERLEWERPATEE
500 g hoenderlewers, in stukkies gesny
1 ui, gekap
2 knoffelhuisies, gekneus
6 repies spekvleis (ek het hierdie uitgelos)
125 ml botter
5 ml gedoogte gemengde kruie
2 eetlepels gekapte pietersielie
5 ml mosterdpoeier
20 ml Worcestersous
2 eetlepels brandewyn
2,5 ml tabascosous (ek het hierdie uitgelos)
sout na smaak
30 ml gesmelte botter

Braai die lewer, ui, knoffel in 2 eetlepels botter.
Voeg die res van die bestanddele behalwe die gesmelte botter daarby en prut 5 -10 minute.
Verplup en skep uit in bakkies. Bedek met gesmelte botter en hou in die yskas of vrieskas vir laterre gebruik.
Foto: Benhet Nieuwenhuis

SIMPLE HOMEMADE CHIPS SPICE
3 teaspoons poppy seeds
5 teaspoons sesame seeds
black paper, to taste
salt, to taste
3 teaspoons paprika
1 teaspoon curry powder

Mix well and put on your sweet potato or rustic chip.
Recipe posted by Simbarashe Mupfurutsa

AVO BALLS
2 avocados, mashed
1 holder of sweet chillie cream cheese
dash of lemon juice
sesame seed
fine biltong

Mix avocado and cream cheese together, add a dash of lemon juice and mix.
Mix the sesame seed and biltong together.
Take a teaspoon of avocado mixture and put in the biltong mixture. Roll carefully, because it is soft.
Place in sealed container and put in refrigerator for at least an hour to set.
Recipe posted by Marian van Deventer
Photo: Marian van Deventer

“BUFFALO” HOENDERVLERKIES
Ek het tuisgemaakte buffalo wings gemaak. Dit was heerlik gewees.
1,2 kg hoendervlerkies
5 ml sout

Sny die vlerkies kleiner, gooi onderstaande resep se bestanddele in ‘n sakkie, gooi die hoenderstukkies in die sakkie, sodat die speserye die hoenderstukkies bedek.
Bak in ‘n vooraf verhitte oond by 180°C vir 20 min.

Buffalo Seasoning
15 ml garlic powder
15 ml cayenne powder
5 ml black pepper
5 ml salt
10 ml cumin
5 ml smoked paprika
30 ml brown sugar

Throw everything in a bowl and mix together.
Store in an airtight container or spice shaker.
Adjusted recipe and photo:  Elna Erasmus

CAFE DE PARIS BUTTER
3 tablespoon olive oil
½ onion chopped
1 tablespoon curry powder
125 g butter softened
50 g parsley chopped
1 clove garlic crushed or finely grated
½ lemon juiced
2 tablespoon Worcestershire sauce
3 anchovy fillets or 1t anchovy paste
1 teaspoon capers
½ teaspoon Maldon or normal salt
1 teaspoon freshly ground black pepper
1 tablespoon thyme chopped
½ teaspoon ground ginger
1 free range egg yolk

Heat the oil in small pan and sauté the onion with curry powder until soft.
Add the cooked onion to the remaining ingredients and blend until smooth.
Place the butter in baking paper and cool in the freezer until firm OR spoon into small silicone mould tray OR spoon into small ice cube trays. I prefer putting the butter onto clingwrap and shaping like a log, rolling it up in the plastic and securing the edges. Keep in the freezer until required.

Note: I make this as double batch as it’s quite an effort to get the ingredients together.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
Elsabie se kommentaar: Baie eenvoudige ete vanaand. Ek het die hoender onder die vel gestop met die Café de Paris kruie bottertjie wat oorgebly het na die naweek en gerooster in my glas oondjie. Die baba aartappeltjies net opgekook en van dieselfde botter deur dit geroer en bedien met gestoomde gems en wortels.

BLACKENING SEASONING MIX
1 tablespoon sweet paprika
2 1⁄2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3⁄4 teaspoon white pepper
3⁄4 teaspoon black pepper
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon dried oregano leaves

Combine all ingredients. Keep unused portion in tight container.
Photo:  Elsabie Templeton  – Het hierdie blackened Chobe Bream in Kasane geëet en was heerlik! Ek dink ‘n olierige dis baat by hierdie speserye.

Elize de Kock –  Dit word blackening genoem want jou kos het ‘n swart (charred) kleur. Die vis of vleis word eers in botter gedrench dan die spices oor en dan in ‘n blits warm cast iron pan om die char te kry.

PASSIONFRUIT CURD
Wanneer jou aussietuin vir jou suurlemoene, eiers en granadillas gee dan maak jy “curd”.
120 g butter
150 g raw sugar
180 g passionfruit pulp, 6 passionfruit
4 eggs
3 medium lemons (juice and rind)
1 tablespoon cornflour

Over heat, melt butter into sugar, add cornflour, eggs and lemon juice. Let heat till thickens. Don’t let it boil. Then add passionfruit pulp and bottle.
Ons eet vanaand die op pannekoek.
Foto en resep: Henriette Rossouw