VEELSYDIGE SOUT TERT GEBAK IN MUFFIN PAN
Hierdie is baie maklik en vinnig. Jy kan enige iets gebruik.
Ek braai uie en peppers saam.
Gooi sout en peper op
Dan braai ek mince of viannas of bacon selfs al drie as Jy verkies.
En meng dit als Saam.
Dan gooi ek 2 eiers in kan 3 gebruik hang af hoe groot eiers dit is.
Dan bietjie kaas indien verkies en so 30 ml meel meng als saam.
Skep in kolwyntjie pan en bak vi 15 min.
Whalla bedien Saam met n Lekker sweet chilli sousie.
Wat ek ook doen..
Koop soms ‘n icebine dan vat ek helfde en sny op en sit dit in.
Jy kan hoender stukkies gebruik
of glad nie vleis nie en net met stukkies fyn groente.
Dis n vinnige snack as Jy skielik Mense verwag . Geniet
Resep en foto: Adele oosthuizen

RONEL SE GROENTE POFFERS
3 aartappels grof gerasper
3 patats grof gerasper
3 wortels grof gerasper
Gerasperde skil van 1 suurlemoen
Sap van 1 suurlemoen.
Sout en peper en bietjie suiker,
3 eiergele
3 wit van eiers geklits
Selfraising flour
Melk
Wat ek gedoen het
Het al die groente saam gemeng en toe met die sout en peper gespeel. Gooi bietjie en proe. Toe het ek bietjie suiker by gevoeg. Daarna het ek die selfraising by gevoeg. Sommer so geskat. As deeg te styf is kan jy bietjie melk bysit om slapper te maak as eierwitte dit nie gedoen het nie
Daarna het ek die eier gele bygevoeg .Toe het ek die eierwitte bygesit en nog n slag geproe of sout en peper reg is. Sommer lepels vol in deepfryer geskep. Deeg moenie te slap wees nie. As jy dit op lepel skep moet dit kan vorm hou. Jy sal gou sien as dit reg is. Geniet saam met enige dip. Ek sommer tamatiesous gebruik
Foto en resep geplaas deur:  Martha Muller

ALBERTA SE SNACKLE RESEP
Na aanleiding van die doppie ystertjies waaroor almal deesdae praat, het ek gou vanoggend dit getoets.
Ek het my gewone snackle resep vir beide gemaak:
Snackle Resep
(Hierdie resep kan ook halveer word)
2 eiers
2 koppies koekmeel
1 koppie water
1 koppie melk
knippie sout

Terwyl yster in kookolie warm word, Meng alles saam tot glad en bak. Doop die warm yster wat jy bietjie afgevee het om van die oortollige olie ontslae te raak driekwart in die deeg en dan in die warm olie.
Bak tot goudbruin en dreineer op koerantpapier of kombuisrol.
Laat afkoel en vul na keuse so ‘n uur voor opdiening anders raak die doppies pap.
Ek het 36 Snackle doppies en 34 Rossette doppies met bogenoemde beslag gemaak.
Die Snackle doppies gaan ek met soutvulsel vul en die Rossette doppies met stroop en versiersuiker bo-oor sif.
Resep en foto’s: Alberta van Wyk

DURBAN CHILLI BITES
1 ½ koppie kekerertjiemeel (chickpea flour)
½ koppies bruismeel
1 teelepel (5 ml) bakpoeier
1 eetlepel (15 ml) kerriepoeier – jy kan meer insit as jy wil
1 opgehoopte teelepel (7.5 ml) sout
1 tot 2 teelepels (5 – 10 ml) rissievlokkies

Roer alles saam. Voeg bietjie – bietjie water by tot die mengsel ‘n slap deeg vorm.
Skep met ‘n eetlepel in medium warm kookolie in en braai weers kante tot deurgaar.
Vir afwisseling voeg 2 van die volgende by:
1 groot gerasperde ui
1 groot gerasperde aartappel
1 groot groen soetrissie, fyn gekap
Bron: Albert Buitenhuis
Foto: http://www.chatsworthlive.com/chilli-bites-bhajias/

RONEL SE AARTAPPELBOLLETJIES
Het gou gou n lekker snack gemaak van kapokaartappels en kaasgrillers.
Het so 5 med aartappels sag gekook en fyngemaak met bietjie botter. Dit laat koud word. Het die worsies in stukkies gesny, vinnig gaar gemaak en laat afkoel.
Bietjie fyn aartappels gevat en worsie binne in gesit. Toe die balletjies eers so vir 5 min in vrieskas gesit. Dit uit gehaal en eers in gegeurde meel en toe in geklitste eier gedoop en in diep olie gebak.

Heerlik.

Foto en resep: Ronel Muller Thoma

SIPHOKAZI’S GYOZA
300 g cake flour
½ teaspoon salt
200 ml boiling water
Butter and oil for frying
Shredded roast chicken
Monkey gland sauce Or teriyaki sauce

Dipping sauce
Soy sauce
Lime juice
Oil

Sift the flour in a bowl and add salt
Stir in boiling water using a knife to form dough
Roll the dough into a ball and cover with a cling wrap
Set aside for an hour
Mix the roast chicken with you preferred sauce
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic
Cut the dough into equal pieces and roll into balls
Roll out the balls until the dough is thin and cut into discs using a cookie cutter
Add the filling in each of the disks, wet the wedges with water using your fingertips to seal the dumplings
Pinch along the edges to create a pleated fan
Heat the butter and oil in a pan over medium heat
Arrange the gyoza in the pan in batches and fry for 3 minutes
Add 100 ml water in the pan cover with the lid and steam the dumplings
Serve with the dipping sauce
Enjoy

RECIPE AND PHOTO: Siphokazi Mdlankomo

PAP EN WORS RONDSTAANKOS

Maak wors, sheba en stywepap alles gaar soos normaal.
Sny wors in ± 1.5-2 cm (happiegrote) skyfies, verwyder vel indien verkies.
Maak happiegrote balletjies van die pap.
Steek wors en dan pap op sosatiestokkies, druk weer pap stewig rondom stokkie.
Skep ‘n bietjie sheba bo-oor.
Opsioneel: Garneer met vars kruie.

Bron en foto: Meyer Combrinck

SALMON MOUSSE APPETIZERS OR STARTERS

mayonnaise for greasing a mould of your choice. I use a rubber small muffin mould or egg holder.
Thin slices of salmon to line the mould
1 envelope unflavored gelatine 1/4 cup cold water and 1/2 cup boiling water, for gelatin
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon grated onion
½ teaspoon paprika
1 teaspoon salt
2 cups poached or smoked salmon, flaked into small pieces
Dill to taste ( 4 little pieces)
1 cup whipped cream
Lemon slices
1 bunch parsley, washed and dried

Grease the mould with mayonnaise. Soften the gelatin in ¼ cup cold water. Add ½ cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion,, paprika, and salt and mix well. If you want a bite in it add a pinch of cannon pepper. Fold in the salmon .Add the whipped cream and finely chopped dill and continue folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the fridge for 10 hours or overnight.

When ready to serve, unmold the mousse onto a large plate. Take the lemon and cut in wedges. Surround the mousse with parsley.

Photo and Recipe: Johan De V Swanepoel

NOELENE’S “COST EFFECTIVE” SAUSAGE ROLLS
1 roll of Today puff pastry
1 small onion, finely chopped
1 tsp of thyme
1 tsp of mixed herbs
Pepper to taste
1 egg (beaten)
1 Tbsp of Worcester sauce
8-10 Estcourt Pork Sausages
(Be careful with cheap sausages, they might be very salty. Taste the raw mixture and test for salt)

Remove the sausages from their casings, and mash them with a fork. Add the beaten egg, pepper and the herbs and onion, and mix thoroughly together. Add the Worcester sauce, and mix well
Roll out the pastry, and cut into about 8cm strips
Use a fork to put a decent amount of the sausage mix into the middle of the pastry. Spread it out evenly along the length of the pastry. Fold over, and flatten the ends with a fork. Cut into desired sizes (Cocktail or big).
Grease a baking tray with spray and cook or butter or oil
Place the sausage rolls a few centimeters apart, and bake at 200 for 12-15 minutes, or until the pastry turns light brown and puffy and cooked.
Remove from the baking tray and serve warm
You can get about 3 dozen cocktail, or 1 dozen big sausage rolls out of this mixture
Another adapted recipe of mine, to make it easy and cost effective
Sorry I’ll take pics when I make again
Recipe:  Noelene Clayton

CHILLI BITE PUFFS
Posted by: Lynette Muller
FOOD LOVERS RECIPES
3 cups Channa Flour(also know as Chick Pea Flour)
1½ cups all purpose flour
3 teasppons baking powder
2 teaspoons ground ginger and garlic
2 teaspoons fine cumin/jeero powder
1 teaspoon gharam masala (See note)
1 ½ teaspoon borrie (also known as) turmeric powder
1 teaspoon fine green chilies
1 ½ teaspoon chili powder
salt to taste
2 teaspoons sugar
½ onion diced
1 cup chopped green onion
1 cup fresh /coriander leaves/dhania
2 cups shredded lettuce or spinach leaves
4 cups Canola Oil for deep frying

Wash all greens under running water. Sift flours to remove any lumps. Add baking powder & dry spices to flour, mix well. Add rest of ingredients and cold water to make a thick batter. Heat oil in a flat bottomed pan on medium to hot heat. Take tablespoons of the mix and gently add it to the hot oil until pan is full. Allow to sizzle and cook. With a long handled spoon, flip the bhajias to cook evenly to a golden brown. Adjust heat if necessary. Use a long handled spoon with slots to remove bhajias from hot oil. Allow excess oil to drip. Lay bhajias onto paper towels to absorb oil. Serve with your favorite hot or cold drinks with sauces and dips on the side.
Note: GHARAM MASALA:
2 tablespoons coriander powder
1 tablespoon cumin powder
1 tablespoon fennel powder
½ teaspoon cardamom (elachi) powder