OONDGEDROOGDE TAMATIES
Was, sny in skyfies en pak op bakplaat.
Gooi ‘n klein bietjie olyfolie oor, grofgemaalde swartpeper en sout, en kruie van jou keuse (ek verkies oregano).
Laat in lou oond uitdroog.
Jy kan die gedroogde tamaties in ‘n bottel gooi (met of sonder olyfolie) en dit vir baie lank in die yskas hou.
Dis heerlik om net so te eet, en in geregte of slaaie te gebruik!

BRON – FOOD LOVERS RECIPES

OVEN DRIED TOMATOES
18 ripe tomatoes
sea salt
6 cloves garlic – crushed with a little salt
8 tbsp chopped oregano
freshly ground black pepper
extra virgin olive oil

Preheat the oven to the lowest heat setting.
Slice the tomatoes in half horizontally and scoop out most of the seeds.
Salt the insides and turn cut side down on a wire cake tray – leave for half an hour then rinse and dry.
Mix the crushed garlic with the oregano and black pepper.
Spread this mix over the cut side of the tomatoes.
Place the tomatoes cut side up in a roasting tray and dribble over olive oil into the tray.
Cook in a low oven at 100 C for three hours or leave in the sun for up to two days taking them in at night.
Place the tomatoes in a sterilized jar and cover with extra virgin oil. Use in any recipe that requires sun dried tomatoes.
Oil packed sun dried tomatoes with fresh herbs or garlic added must be refrigerated.

SOURCE:  Heiner Lange

HOE OM SONGEDROOGDE TAMATIES TE MAAK
Halveer ferm ryp tamaties oorlangs en krap al die pitjies uit. Plaas die halwes op gesmeerde bakplate met gesnyde kante na bo.
Bedruip dit met bietjie sonneblom- of olyf olie en geur die liggies met sout en peper.
Strooi ook ‘n bietjie strooisuiker oor.
Droog die tamaties ‘n halfuur lank by 100°C uit en daarna by 70°C totdat dit droog en verkrimp lyk, maar steeds sag is, draai die tamaties af en toe om en druk dit met ‘n spaan plat wanneer die droogproses einde se kant toe staan.
Laat die tamaties afkoel.
Besprinkel met bietjie wit asyn en druk dat daarna droog met papierhanddoek voordat jy dit verpak.

GEBRUIKE:
Pak gedroogte tamaties in ‘n fles, voeg geskilde knoffel, ‘n paar peperkorrels en vars kruie soos roosmaryntakkies en lourierblare by en vul die houer tot 2cm bo-kant die tamaties met olyf- of sonneblomolie.
Bewaar op ‘n koel, donker plek.

VINNIGE RICOTTA VOORGEREG
1 liter volroommelk
2 koppies karringmelk
2 teelepels suurlemoensap

Verhit alles oor lae hitte vir 40 min(ek het korter op hoër temperatuur. Melk gebring tot 90ºC net voor kook! Moenie roer nie! Dreineer die melk deur ‘n kaasdoek so 5 ure dan het jy lekker ricotta. (Vergeet om dit afteneem)

Gebakte Ricotta
250 g ricotta
2 teelepels oreganum
2 teelepels tiemie
olyfolie
sout en peper

Smeer bakplaat met olie en plaas ricotta op! Vryf met kruie en geur baie goed met sout en peper! Bedruip met olyfolie!
Bak 45 min tot goudbruin kors bo-oor vorm!!
Dis baie lekker. Proe net soos houlomi kaas!!
Ek’t ‘n sousie gemaak en dit soma daar in gedruk! ! Lekker voorgereg! !
Foto en resep gepos deur Benhet Nieuwenhuis

TUISGEMAAKTE GOUESTROOP
Foto en resep: Petré Van Jaarsveld
FOOD LOVERS RECIPES
6 x 250 ml suiker
750 ml (3 koppies) koue water
15 ml (3 teelepels) kremetart

Meng suiker, die helfte van die water en kremetart in ‘n groot kastrol.
Roer oor lae hitte tot suiker opgelos is.
Kook oor matige hitte tot stroop ligbruin is, sowat 15 – 20 minute.
Voeg res van die water stadig by.
Verwyder van hitte en giet in gesteriliseerde flesse.

Nota:
Jan Pieterse: danki Petré, en jy sê hy werk net so goed soos die winkel s’n?
Petré Van Jaarsveld: Jip, en teen baie goedkoper as die winkel s’n.
Dit gaan nog baie loperig lyk, maar moenie langer kook as die tyd nie – 15 tot 20 minute op die langste, anders gaan jy dit nie uit die flessies kry wanneer dit afgekoel is nie.

TUISGEMAAKTE ROOMKAAS

Resep: Sandra Loots Marais
Foto:  Charmaine Van Staden
2 liter Amasi
Vergiettes
Skoon vaddoek
Emmer/bak
Sit die vaddoek in die vergiettes en sit hierdie in n bak/emmer sodat die handvatsels hom bo hou. Gooi die Amasi in en sit in die yskas vir 24 uur. Klop vinnig en sit in bakkies. Jy kan dit ook geur met peper, spring onions ok kruie van jou keuse. Lewer ongeveer so 900g roomkaas vir R23. Gebruik die wei in soppe, stews in die plek van aftreksel en in jou gebak in plek van water of melk. Heerlik.

HOW TO MAKE ALMOND MILK
Serves: 5 cups
Ingredients
1.5 cups whole blanched almonds or other whole raw almonds
4 cups water
1 tsp vanilla extract
1.5 tbsp maple syrup or honey
dash cinnamon
Instructions
First thing, get to soaking those almonds. I like to use whole blanched almonds because they already have the papery, slightly bitter almond skins removed. If you don’t have blanched almonds you can either blanch them yourself, or use regular almonds. They work just fine, but you might have to strain your milk a little more carefully to get all the skins out. At any rate, the most important characteristic is that your almonds are raw, not toasted.
Cover the almonds with water, and soak them for at least 4 hours, or overnight.This softens them and makes them much easier to blend.
Once they’re soft, it’s time to milk those suckers. Strain the water from the almonds, and place the soaked almonds in your blender. Add 1.5 cups of water. We blend them with less water in the beginning, so they become a really smooth paste.
Blend the almonds and water for 1-2 minutes. If your blender is weak like mine, you’ll probably need to stop a few times and move things around with a spatula. Do not be alarmed that your almond milk starts out looking like chunky baby food. This is all part of the plan.
After a few minutes, you should have a beautiful smooth puree, like this. However, we’re not making almond puree, so we need to keep going. Add the cinnamon and maple syrup or honey…
And add the remaining 2.5 cups of water. Blend everything together for another 2-3 minutes, until it is completely smooth and frothy. Taste the milk, and adjust the vanilla, cinnamon, and sweetener to taste. You might also find that a pinch of salt brings out the other flavors in the milk.
At this point the milk could technically be finished–after all, you have a substance with the color and consistency of milk, right? But all the almond solids in the milk tend to give it a chalky texture, so for a smoother, more creamy product we’ll strain the almond milk.
Place 3 or 4 layers of cheesecloth over a metal strainer set over a bowl. The strainer or a single layer of cheesecloth wouldn’t strain the almond milk well enough, since it’s so well-blended. Pour the almond milk through the strainer into the bowl. You might have to do this part in batches, depending on the size of your strainer and bowl. Use a spoon or spatula to press down on the strainer and move the solids around, to help the almond milk through the cheesecloth.
Once most of the milk has passed through the strainer, gather up the cheesecloth and gently squeeze it to remove excess liquid. You’ll be left with really fine almond meal inside the cheesecloth. You can discard it, or you can dry it out in a very low oven and use it in place of almond flour in baking recipes!

CHEESE SANDWICH SPREAD

Prep Time:10 minutes
Prepare your own flavoured cheese spread to use on school lunchbox sandwiches. Your budget and your children will love it!
Ingredients(Yield: +- 150 ml )
125 ml  full-cream milk
250 g Berg processed Cheddar cheese, grated to measure +- 625 ml

Warm the milk in a pan until it is hot but not boiling.
Add the cheese, and stir continuously until a smooth molten mixture results.
Add in the flavourings of choice such as: 25 ml powdered biltong or one spring onion finely chopped.
Pour into a jar or plastic container, and set aside to cool before covering and storing.
Hints and Tips
As it has no preservatives, this homemade version should be enjoyed in a reasonably short time to enjoy it at it’s best.
Refrigeration is fine and does not affect the spreading ability.
Photo:  Leonie Steenekamp
Here is my cheese spread. Made with 125 ml milk and 250 g Berg cheese. It tastes lovely but it does not act like the bought one. It is more stiff. When you put the bought one back in the fridge, it all sinks back down the sides of the bottle and becomes level again. Mine does not. I did put 4 Tbsp oil in but as it cooled it rose to the top, so I threw it off. How do I get the consistency like the bought one.

THICK HOME MADE YOGURT
½ cup full cream milk powder
¼ cup white sugar / honey (this is optional but I find for the children I need to add more sugar after the yoghurt is made then if I add the sugar beforehand I don’t need to add any sugar)
¼ cup live cultured Greek style yoghurt at room temperature (take your yoghurt out of the fridge 30 minutes before you make the yoghurt and make sure to mix it well to loosen the yoghurt up)
Heat milk, honey or sugar plus the milk powder over low heat until it just starts to boil. Keep stirring so that your milk does not form a skin. Remove from the heat stirring every now and again until it reaches 48 – 49 degrees Celsius. Add the room temperature yoghurt and mix well.
Pour into sterilised jars through a sieve just in case your milk has formed a skin. Seal with lids. Place in a cooler box which have been lined with towels and blankets. I use fleece blankets because it keeps the heat for longer but towels work just as well. Make sure to cover your bottles with the blankets to keep it warm. Close the lid for 6 – 8 hours and leave undisturbed. Remove from cooler box and place in fridge. In the fridge it will set further. Leave for a couple of hours before consuming.
Notes: Make sure everything is sterilised properly.
The longer you leave the yoghurt the tarter it will become.
This yoghurt is a lovely thick yoghurt. If you want to make yoghurt cheese then place in a sterilised kitchen towel over a sieve over a bowl and leave it overnight. This is also awesome to serve as a dessert with honey and bananas.
Source:  Lacy Grey

MAKLIKE ROOMKAAS
1 liter gepasteuriseerde afgeroomde melk
¾ koppie wit asyn
1½ teelepels sout
½ koppie room
Giet die afgeroomde melk in ‘n groot kastrol en plaas dit oor medium hitte.
Verhit tot 120 ºF. (50ºC)
Verwyder van die hitte en voeg die asyn by, roer vir 1 tot 2 minute.
Die wrongel sal skei van die wei.
Maak dit toe en laat staan teen kamertemperatuur vir 30 minute.
Giet die mengsel in ‘n vergiettes gevoer met ‘n teedoek en laat staan en dreineer vir 5 minute.
Versamel die kante van die doek en spoel onder koue water vir 3-5 minute of tot die wrongel is heeltemal afgekoel, druk en beweeg die mengsel die hele tyd. Sodra afgekoel, druk so droog as moontlik en giet oor in ‘n mengbak.
Voeg die sout en room by en meng, breek die wrongel in happie-grootte stukke as jy kan.
Dis gereed om onmiddellik op te dien.
Seël in ‘n houer en plaas in die yskas.
Bron: Anita Hennig