EGGPLANT IN BREADCRUMBS
Cut the eggplant in rounds sprinkle with salt and drain in a colander, rinse it off after 15 minutes.
Now dip the slices, first in seasoned flour, then egg and lastly in breadcrumbs. Fry till golden.
It’s a yummy snack or a nice vegetable side dish when eggplants are in season.

PHOTO AND RECIPE:  Chantelle Venter

PUKKA NUTS
1 tbsp unsalted butter
1 tbsp sunflower oil
8oz assorted nuts
2 tsp madras curry powder
1 tsp salt

Preheat the oven to 190C/375F/gas mark
Heat the butter and oil in a roasting tin. Add the nuts, curry powder and salt. Toss well making sure all the nuts are coated evenly.
Roast nuts in the oven for 20 minutes, turning occasionally. Remove from the oven and leave to cool.
Store in airtight containers for up to 2 weeks.
geplaas deur Louise Groenewald

CHANTELLE’S POTATO BALLS·

I made these potato balls with left over mashed potato.

I mixed 2 cups of mashed potato with a half cup finely grated cheese and a generous pinch of mixed herbs.
I floured my hands and rolled it into balls, then dipped into egg and then bread crumbs.

I left it in the fridge for about an hour. I deep fried it till golden.

Serving it with a dipping sauce

RECIPE AND PHOTO: Chantelle Venter‎

RICE KRISPIES FRUIT CHEWS

Ingredients
1/4 cup shredded coconut
420 g white marshmallows – cut in ½
15 large soft prunes – snip with a kitchen scissor into quarters
15 large soft apricots – snip with a kitchen scissor into quarters
1/4 cup raw sunflower kernels
1/4 cup craisons
1/4 cup dried blueberries
1/4 cup slivered almonds
1/4 crushed pecan nuts
4-5 cups rice krispies cereal

Optional:
½ – 3/4 cup coconut
150 g curls of chocolate
or a combination of both

Line a deep dish with tinfoil.
Sprinkle the first 1/4 cup of coconut at the bottom.
Snip all the fruit and mix the rest of the ingredients, except the rice krispies
Place marshmallows in a deep dish and microwave for 1 – 1.5 minutes
Now you have to work quickly.
Add the rice krispies and the rest of the ingredients and mix through
Note: It’s a sticky business, but work fast. Should you need it, you can return it to the microwave for another 30 seconds to 1 minute in order for you to mix it through.
Spoon onto the coconut and spread it out.
The best way to do this, would be to wet your hands under running water (it should be damp, not dripping wet), and press the mixture down into the pan.
Now you can sprinkle another ½ cup of coconut or chocolate or both over. Gently press down with your damp hands.
Place in the fridge overnight to set. Cut into blocks. You will notice that some of the coconut will fall off, do not worry about it, just keep it aside and as you cut the blocks, dip the sticky sides in this coconut. Enjoy!!

Source, prepared, Tried and Tested: Esme Slabbert’s kitchen

CHEESE AND CORN SAMOOSA
1 cup corn
2 large onions (finely diced)
3 tablespoons oil
1 teaspoon whole jeera seeds
1 teaspoon ground garlic
½ teaspoon freshly ground black pepper
1 tablespoon Aromat
1 teaspoon fine salt
2 cups cheddar cheese (grated)
1 cup mozzarella cheese (grated)
¼ cup flour
1 tablespoon crushed dried red chillies
3 to 4 green chillies (finely chopped)
1 bunch shallot (finely chopped)

Heat oil, add jeera seeds and ½ the onion and braise until softened. Add garlic, corn, pepper, crushed chillies, Aromat and salt. Simmer until corn cooked through. When completely dry, remove from stove and leave to cool.

Mix both the cheeses nd add the flour and toss, ensuring the cheese is well coated with the flour. This helps prevent the cheese from oozing whilst frying.
Add the cheese, remaining onions and greens and toss well.

VARIATION: Add finely chopped red and green peppers or 1 cup finely chopped mushrooms….
Recipe: Leyla Randera

SAMOOSA PUR
Chicken Samoosa Filling ~~~

500g Chicken Mince
3 large onions
2-3 green chilli depending on your preference to heat……
Blitz in blender
1 teaspoon ground jeera
1 teaspoon ground dhania power
1/4 tsp turmeric
salt to taste
1 tblspn ginger garlic masala

METHOD:

Add mince, onion-chilli paste & spices
in a large pan. Braise on high heat to reduce moisture, till mince is dry.
Remove from heat.
Allow to cool & add chopped dhania & spring onions.

SAMOOSA filling ready for folding.

RECIPE AND PHOTO: Leyla Randera

ANTOINETTE SE KAASSTROOITJIES
Ek koop klaar gemaakte deeg puff pastry.
Roll dit dun uit sprinkel ñ bietjie BBQ spice, neutmeskaat, knoffel poeier en gerasperde sterk kaas op.
Vou dit in drie en rol vou in drie en rol herhaal so 3 keer.
Dan rol jy dit weet dun uit en sprinkel soos bo genoem.
Vou weer in drie en rol weet so 3 keer.
Jou deeg moet so 2.5mm dik wees sny in repe plaas op bakplaat met ñ klein spasie tussen en sprinkel met kaas en bak op 200’c tot goudbruin.
Geniet

RESEP: Antoinette Smit Hatch

FRIED ONION RING BOMBSHELLS

1 Cup gram flour (chickpeas flour)
1/2 cup water
3 onions slices
3 chilly chopd
Curry leaves
Corinder 1/2 cup
Salt
Oil for deep fry

Take a bowl add onion ,chilly CURRY leaves corinder, ginger choped.
Mix it well add the flour and salt.
Check the dough… not too much runny. It must be thick sticky.
Keep aside

Take deep fry pan add oil. After hot put the flame slow then make a little BALLS of dough and drop it on oil.
Garnish with coriander leaves.

Recipe and photo: Robin Singh

DEEP FRIED TORTELLINI
Feta cream en black pepper cream – bedien met tamatie en kruie sous
Pasta deeg:
2 koppies meel
2 eiers
1 eier geel
3 eetlepels olyf olie

Rol deeg deur pastamasjien om regte dikte te kry. Nr 7 – 5.
Druk sirkels uit. Vul met vulsel van jou keuse. (feta peper room wat ons gedoen het)
Vou in tortallini vorms, seël met eier.
Rol in meel en braai in warm olie.
Bedien met tamatie kruie sous, of sous van jou keuse.

Resep en foto: Monique en Cecil Dunhin

LEKKER KAASBESKUITJIES
200g (500ml) gerasperde Chedder kaas–
1 pak (150g) aartappelskyfies (kaas en uie geur, fyngedruk) —
140g (250ml, ongesif afgemeet) koekmeelblom–
100g (110ml) botter of margarien, by kamer temperatuur.
METODE:
Voorverhit die oond tot 200 °C (400°F) Smeer n bakplaat, of bespuit dit met kleefwerende middel. Meng die kaas, aartappelskyfies, koekmeelblom en botter/margarien saam tot n deeg. Rol die deeg in okkerneut grootte balletjies tussen die handpalms. Plaas die balletjies op die bakplaat en druk hulle met n vurk plat. Bak die beskuitjies 10 minute op die middelste oondrak. Plaas hulle op n draadrak om af te koel. Yummy. ☺

Foto:  Tharina Roux Steenekamp