TUISGEMAAKTE MAASKAAS
1 liter Amazi
Gooi maas in ‘n kaasdoek in ‘n sif.
Laat staan vir 2 dae sodat al die wei afloop.
Gedeel in die bakkies en gemeng met die volgende
1) Swartpeper en growwe sout
2) Chives
3) Peppardew en Italian cheese spice

Resep en 2 de foto: Zelda Fouche
Foto:  Amanda Peens
Ek het 1 liter amasi gebruik en presies 250 gram maaskaas gekry.
Neem vergietes ( myne het voetstuk) en plaas (kaasdoek driedubbeld) of twee afdroogdoeke op mekaar binne vergiettes. Plaas vergietes in groter bak.
Gooi amasi in doek ( ek het derde teelepel sout oorgestrooi) en maak toe.
Laat 24 tot 48 uur staan sodat wei kan deursyfer. Druk oortollige wei uit en gooi in houer.
Vir romeriger tekstuur kan bietjie melk deur geroer word.
(Ek het myne 26 uur laat staan en vir my was dikte en smaak reg)

Thea Loots
Ek koop ‘n liter double Cream yogurt, voer vergiettes met handoek papier uit en gooi yogurt daar in, maak toe met handoek papier bo op, plaas vergiettes op bak waarin water kan loop, plaas in yskas oornag. Volgende dag gooi ek dit sommer terug in yogurt houer en gebruik soos nodig. Maak omtrent 700 ml maaskaas.

CREAMY CORN/ SWEET CORN
1 kg frozen sweet corn
¾ cups fresh cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon maizena/cornstarch

Combine corn, cream and salt in a large pot. Stir sugar and maizena/cornstarch together to prevent lumps then stir into corn mix in the large pot. Bring to the boil then reduce to low and simmer until thick for about 20min. The longer it cooks the thicker it gets. (makes enough for equivilent of 2 cans of sweetcorn. Boil some jars and lids for 5 minutes, remove and fill with warm sweetcorn mixture.Seal immediately. Fill a small pot half the height of the bottles. Put a lid on the pot and boil for 30 min. Once done remove jars and this should keep for one year after sterilization. When cool wipe jar date and label
Foto:  Maryke Nel  Mc Caig

TUISGEMAAKTE JOGURT
Hierdie resep is baie baie oud, en vir ons wat nie jogurtmakers het nie, die resep werk baie goed
Gooi 2 liter kookwater in ‘n 5 liter emmer.
Voeg 4 koppies melkpoeier by (Green Country Posture by OK Basaar verkrygbaar of enige melkpoeier maar nie cremora nie, dit is nie melkpoeier nie))
Meng goed, voeg dan 1 ½ liter kraanwater,
175 ml gewone jogurt by. (Moet vars wees) roer goed, maak toe met ‘n kombers en laat staan vir 12 ure.
Na staantyd:
Los 2 pakkies jellie in 2 koppies kookwater op en roer tot goed opgelos. Voeg dan 1 ½ koppies suiker by. Roer goed. Gooi jellie by jogurtmengsel en laat staan in die yskas tot yskoud.

Resep geplaas deur Rina Kleinhans
Foto:  Bets Lourens‎

NATURAL SCENTS AIR-FREHENERS

We thought these homemade country kitchen air-fresheners a great idea for filling your home with fresh natural scents!
Nice to try different combinations as well.

Ingredients:
Citrus — lemons, oranges, limes; sliced rounds or peels only
Herbs — rosemary, thyme, & bay leaves
Spices — whole cinnamon, cloves, nutmeg, allspice, anise; fresh ginger; may substitute ground spices
Extracts — vanilla, almond, mint
Pine twigs — or other fragrant twigs

How to Make Natural Home Deodorizers.Cut any fruits and place in water, add spices, extracts and herbs.Fill your pot with water (I use a small saucepan) 3/4 the way full, and boil.
As soon as it reaches the boiling point, reduce to low heat and simmer.
Now, gorgeously scented vapour will travel throughout your home, changing the scent signature and overpowering other smells in your home

CLASSIC LEMON CURD

Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone’s day. Serve over thick Scottish shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets.

6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
2 eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min.
Slowly add the eggs and yolks. Beat for 1 min.
Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes.
It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
Remove the curd from the heat; stir in the lemon zest.
Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator.
The curd will thicken further as it cools.
Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

For lime curd, substitute fresh lime juice and zest for lemon.
Photo: Willemien Windell)

SUIWELVRYE KONDENSMELK
Ek het gelees dat mense wat ‘n suiwel alergie het ook die vlg resep kan gebuik ipv kondensmelk.
40 ml water
80 ml Orley-Whip
160 ml suiker
15 ml mielieblom
200 ml cremora (1 op 3 aangemaak)
Knippie sout
2 ml xanthan
5 ml vanilla geursel
Maak cremora aan en meng die water en Orley-Whip in ‘n mengbak.
Klits mielieblom en suiker, wat vermeng is, by tot ‘n gladde tekstuur verkry is.
Voeg die mengsel by die cremora en klits goed.
Voeg ander bestanddele by en kook vir 1 minuut, voeg vanilla by en laat afkoel.
NS: Skep roomlaag af indien gevorm word na opkoking.

Adéle Van Zyl Filmalter

QUINCE CHEESE

A fruit cheese is simply a solid, sliceable preserve – and the princely quince, with its exquisite scent and grainy texture, makes the most majestic one of all. It can be potted in small moulds to turn out, slice and eat with cheese, alternatively you can pour it into shallow trays to set, then cut into cubes, coat with sugar and serve as a sweetmeat.

A little roughly chopped quince cheese adds a delicious fruity note to lamb stews or tagines – or try combining it with chopped apple for a pie or crumble.
MAKE ABOUT 1 KG OF QUINCE CHEESE
1kg quince
500 – 750g granulated sugar
Food-grade paraffin wax for sealing
Wash the quince. Roughly chop the fruit but don’t peel or core them. Place in a large pan and barely cover with water Bring to a simmer and cook until soft and pulpy, adding a little more water I necessary. Leave to stand for several hours.
Rub the contents of the pan through a sieve or pass through a mouli. Weigh the pulp and return it to the cleaned-out pan, adding an equal weight of sugar. Bring gently to the boil, stirring until the sugar has dissolved, then simmer gently, stirring frequently, for an hour and a bit until really thick and glossy. It may bubble and spit like a volcano, so do take care. The mixture is ready when it is so thick that you can scrap a spoon through it and see the base of the pan for a couple of seconds before the mixture oozes together again.
If you’re using small dishes or straight-sides jars, brush them with a little glycerine. This will make it easy to turn out the cheese. If you’re using a shallow baking tray or similar, line it with greaseproof paper, allowing plenty of overhang to wrap the finished cheese.
When the cheese is cooked, pour it into the prepared moulds or jars. To seal open moulds, pour melted food-grade paraffin wax over the hot fruit cheese. Jars can be sealed with lids. Cheese set in shallow trays should be covered with greaseproof paper and kept in the fridge.
For optimum flavour, allow the quince cheese to mature for 4-6 weeks before using. Eat within 12 months.

Posted:  Rina Kleinhans

OUTYDSE KAROO BOEREWORS
500 g beesvleis
500 g varkvleis
1 kg skaapvleis – nie te maer nie
250 g varkspek [ ongerook ]
12.5 ml port
25 ml druiweasyn
12.5 ml brandewyn
3 teelepels sout
3 ml geskroeide koljander [ fyn gestamp]
3 ml witpeper
3 ml neutmuskaat – vars
1 ml fyn naeltjies
3 ml marjoram
6 salieblare fyngekap
1 eeetlepel lemoenskil fyn geraper [ net die geel gedeelte ]
worsderms
Sny al jou vleis in blokkies, strooi jou speserye oor , asook die sout , laat staan ‘n ruk. Maal nou die vleis. Sny die varkspek in baie klein blokkies en strooi oor die vleis. Sprinkel die vloeistowwe oor en meng met jou vingers se punte, liggies tog deeglik. Stop die derms met ‘n worsstopper.
Ek dink die geheim le ook in die gaarmaak. Vir my moet wors net – net gaar wees, tog nie droog gebraai nie, as jy hom pan gaar maak, gooi ‘n bietjie water onder in die pan en as jy hom vuurgaarmaak rol hom dig op en draai net een keer om, moet nie prik nie.

Resep geplaas deur Leon Smit

TUISGEMAAKTE MAYONNAISE
Hier is my eie resep, kan dit vir enige slaai gebruik.
2 eiergele
50 ml suurlemoen sap
50 ml suiker
sout
1 gekapte ui
5 ml mosterdpoeier
knoffel (opsioneel)
‘n handvol pietersielie
Plaas alles saam in ‘n blender en blend tot dit glad is en drizzle 100 ml olie STADIG by terwyl die blender op vol spoed blend.

RESEP:  Annatjie de Klerk