One of my favorite’s stuffed green peppers
I take French stir fry veggies fry them add salt and pepper and ina paarmans garlic and herb spice then when cooked I add sweet butternut I bought from Spar mix it into veggies, then cut green pepper in half scoop out seeds place in microwave safe bak fill with mixture, put a little water at bottom of bak cover with lid and microwave for about 6min take out sprinkle with feta and microwave another minute
BRON – Karin Lubbe

MOCK CRAYFISH

1.5 kg firm white fish (I used 1 kg bream and ½ kg Nile perch. Kingklip or hake will be a good choice)
Poach fish in a little water, salt, pepper and lemon juice till done, but still firm. When cold, flake and marinate in the following sauce.

½ cup cream
1 cup mayonnaise (I like Cross and Blackwell )
¼ cup tomato sauce
1 teaspoon Worcestershire sauce
1 small grated onion
1 teaspoon Aromat
30 ml brandy
Tabasco and pepper to taste

Combine these ingredients and use as a sauce for the cold fish. Serve in seafood glasses garnished with lettuce and crab sticks. (imitation crab meat)
Nota: Dit hou maklik 4 dae in die yskas. Indien jy dit voor die tyd maak, maak so bietjie ekstra sous om oor te sit met bediening. Dit set in die yskas en dan is dit nie souserig genoeg nie.

Recipe and photo: Elize de Kock

ELSABIE SE WENNER TUNA MOUSSE

Hierdie kan bedien word as ‘n voorgereg vir 20 of ‘n ligte ete vir 10 – 12 mense.  Hierdie resep is ‘n wenner!  Ek maak hom al 16 jaar lank ‘n hele paar keer elke jaar!  En dis elke jaar se Kersdag voorgereg.  Dit komplimenteer sjampanje perfek.

2 x 170 g blikkies tuna, gedreineer (ek verkies die in water)
375 ml mayonnaise
1 ui, fyngekap
3 hard gekookte eiers, gekap
125 ml tamatiesous, soos in All Gold nie paste nie
30 ml ansjovis smeer (dis mos anchovy)
15 ml gelatien
60 ml warm water
60 ml yskas water
*as jy hou van bietjie byt sit groen Jalapeno sous (Banditos) by na smaak
Sit tuna, mayonnaise, ui, eiers, tamatiesous en ansjovis smeer in jou menger (blender / liquidiser) en prosseseer tot fyn en glad.
Los gelatien in warm water op en gooi koue water by en gooi in menger.
Meng totdat gelatien goed deurgewerk is.
Spoel ‘n vorm met koue water uit, skud water goed uit en sprei met olie sproei of Cook en Spray.
Skep die mousse in die vorm en laat oornag set in yskas. OF gooi in ‘n broodpannetjie wat met kleefplastiek uitgevoer is OF gooi in ‘n bak en stol, skep met roomys-scoop uit en bedien op individuele bordjies.
Ontvorm op mooi bord en bedien met melba toast, growwe bruin brood of sout beskuitjies soos Salticrax, want hulle breek nie so maklik as die gaste die mousse opsmeer nie.

Resep: Elsabie Templeton

HOENDERLEWERTJIES OP PANINI BROODJIES
hoenderlewers
1 fyngesnyde knoffel huisie
2 eetlepels kerriepoeier
warm water
± 1 teelepel Tabascosous
1 teelepel suiker
250 ml room

Braai die knoffel huisie in olyfolie, voeg hoenderlewers by en braai tot gaar.
Meng die kerriepoeier met warm water en voeg by die lewertjies.
Voeg Tabascosous by, asook die suiker.
Roer gereeld op lae hitte, voeg dan die room by en laat prut vir om en by 15 minute.
Resep en foto: Cecil Dunhin

MIELIEPAP EN MAALVLEIS BOLLETJIE SOSATIES

Baie dankie vir die goeie idee met die mieliepap. Ek het sommer mieliepap met gerasperde kaas in gemaak, in krummels gerol en vinnig gebraai in olie, en toe op sosatie stokkies geryg met tamaties en mini-maalvleisballetjies. Dit toe in die oond gedruk met sticky spare rib marinade. Heerlik gewees.

Foto en idee:  Venita  Nolte

BAKED POTATOES WITH BACON JAM
(Makes 6)
For the potatoes you’ll need:
6 large potatoes; scrubbed clean
Salt and white pepper; to taste
Knob of butter
Bake the potatoes for 45 min. at 180 °C or until tender to the touch. Cut a cross with a sharp-pointed knife into the top of each potato and gently remove the flesh with a spoon. Mash the potatoes, add a knob of butter and season with salt and pepper. Scoop the mashed potato back into the potato skins. Cover loosely with foil and bake for a further 10 min. Top with a large scoop of the bacon jam to serve.
For the bacon jam you’ll need:
375 g bacon (1½ packet)
2 large onions
1 tbsp. vegetable oil
3 cloves garlic; thinly sliced
¼ tsp. (for mild) or ½ tsp. (for hot) chilli flakes
¼ tsp. ginger powder
1 cup strong coffee
½ cup balsamic vinegar
Pinch of sugar
¼ cup golden syrup
¼ cup brown sugar
Cut the bacon into ½ cm pieces. Fry ⅔ of the bacon, remove with a slotted spoon and set aside. Add the oil to the bacon fat in the pan and caramelise the onions. Add the garlic, chilli flakes and ginger, and stir until flavours develop. Add the rest of the ingredients, including the cooked bacon. Simmer to a syrupy and jam-like consistency, about 10 min. In a separate pan, fry the remaining ⅓ of the bacon until crispy. Season the jam with pepper and top with the bacon bits.

BILTONG VOORGEREG
1 kg gekerfde biltong, (net nie met baie vet aan nie).
250 ml room
knoppies sampioene gekerf
kaas

Sorteer die sampioene tot sag, voeg biltong en room by maar moet asb nie te vinnig laat warm word of kook nie anders skif die room. Sodra die room warm is.
Skep in voorgereg bakkies, sprinkel kaas bo oor bak in die oond of gebruik ‘n vlam om die kaas bros te maak. Strooi mozzerella bo oor en bedien warm met vars brood

Resep van Anna-Marie Salzmann van Wyk

BACON HASH BROWNS
makes 12
3 medium potatoes
1 small onion
3 rashers streaky bacon, chopped
1 tablespoon self-raising flour
½ tablespoon milk
1 egg
freshly ground black pepper
vegetable oil (for deep-frying)
sea salt
Peel and coarsely grate the potatoes and onions and place in a large mixing bowl.
Finely chop the bacon and add to the same bowl, together with the flour, milk, egg and a good grinding of black pepper.
Mix well to combine.
Heat 3 inches of your oil in a deep pan and place heaped tablespoonfuls of the potato mixture in to fry – you will need to do them in two batches.
Deep fry for 2 minutes until the edges start to turn golden then flip over and cook for another 2-3 minutes.
Drain on kitchen towels and season liberally with salt.
Eat immediately, or keep warm in a low oven until ready to serve.

Debbie Bornman:
Dit was heerlik. Ek het myne in muffin panne gedruk en in die oond gebak. Hou nie so baie van die “deep fried” ding nie
Op 230°C en vir so ongeveer 40 min. Ek sal dit bietjie vroeër uit panne haal en op ‘n bakplaat sit vir ‘n rukkie.
Dit sal dan meer crispy wees aan die buite kante. Ek dink maar so. Maar dit was heerlik in elk geval.

BILTONG QUICHE VIR VOORGEREG
Biltong quiche gemaak as voorgereg vir ‘n ete. Dit was heerlik gewees
Kors:
100g botter
1 koppie koekmeel
1 koppie kaas
Meng saam en druk in tertbak vas as kors, onder en kante.

Vulsel:
1 koppie gekerfde biltong
1 koppie gerasperde kaas
1 koppie room
3 eiers
Meng alles saam en skep in tertbak oor die kors, bak teen 180ºC vir 40 minute.
Resep en foto: Leanne Thurston Coetzer

MEDITERRANEAN AUBERGINE
Wash and slice into 1 cm thick slices.. lengthwise. Sprinkle with salt and allow to sit for about 15 minutes. Wipe off with kitchen paper. Finely chop as much garlic as meets your requirement.. (I use a lot) Deep fry in Extra virgin olive oil – season with freshly ground black pepper and salt.
Once slightly browned, layer into a flat dish with garlic. Allow to cool at room temperature and then refridgerate. Serve chilled with crusty baguette, flat bread, eg: roti.. etc. The seasoned garlic oil is delicious and very healthy also. I have this in my fridge all the time! Served as a mezze

Recipe:  Alexandra Aalto