VIS GEVULDE TAMATIES
215 g Pilchards in tamatiesous
+/- 10 tamaties
1 eetlepel green pepper
¼ koppie fyn uie
1 eeelepel gekapte grasuie
½ teelepel suurlemoensap
½ koppie fyn gekapte vars pynappel
1 ml rooipeper
Knypie sout Spoel tamaties af en sny bokan(dekseltjie) af. Skep pitte en vleis van
tamaties uit.
Keer die vis uit in ‘n bak. Haal vis uit die sous en haal grate uit. (Moenie
sous gebruik nie.) Pluis vis in klein stukkies. Meng liggies met res
van bestanddele en skep in uitgeholde tamaties.
Vis sousie en tamatie pitte eet kleinkind, kind en manlief op
roosterbrood terwyl jy besig is om tamaties te vul.
Resep en foto: Meisie Hattingh

KORSLOSE TUNATERTJIES
125 ml koekmeel
5 ml bakpoeier
1 ml sout
125 g gaar, gesnipperde spekvleis
250 ml gerasperde cheddarkaas
2 x 170 g blikkies tuna, goed gedreineer
2 eiers, geklits
375 ml melk
2 ml paprika
1 ui, gerasper

Voorverhit die oond tot 180 °C en smeer ’n oondbak/kolwyntjie pan met olie.
Meng die meel, bakpoeier en sout saam.
In ’n aparte bak, meng die gaar spek, kaas, tuna, eiers, melk, paprika en ui saam.
Voeg by die droë bestanddele en roer tot gemeng. Giet in die oondbak en bak vir 30 – 40 minute, tot ferm en goudbruin.
Laat vir 10 – 15 minute afkoel, sny in porsies ensit voor met mengelslaai.
Lewer ses tot agt porsies.
Wenke:
Jy kan die resep of in ‘n tertbak maak of muffin pan. Ek hou meer daarvan om die muffinpan te gebruik
En ek hou nogal daarvan om die blikkies tuna wat in tomato and herb sous is  te gebruik.. Dit gee die tertjies ‘n lekker smaak.
En partykeer gooi ek sommer sampioene of Feta kaas ook in.
Gepost deur: Nadia Tholix

KNOFFELSLAKKE
Ek het  knoffel botter gesmelt, ‘n blikkie slakke by gevoeg! lekker gebraai in knoffel botter toe bietjie knoffel stukkie by gegooi en ook bietjie sout! Braai net deur.   Toe het ek bietjie wit uie sop poeier gaan gemaak  met melk en by gegooi!! kook tot dik! Die hoeveelheid hang af van die hoeveelheid bakkies jy wil vol maak.
Skep in slakke bakkie en  sit bietjie gerasperde kaas bo oor!!
Sit in die oond onder grill tot kaas gesmelt is.
baie baie lekker.
Resep en foto:  Benhet Nieuwenhuys

MASHED POTATO AND BACON BOMBS

2 cups leftover and chilled Mashed Potatoes
Bacon..one slice per Bomb
1 Egg
1/2 cup Dry Bread Crumbs
Cheddar Cheese cut into 1″ chunks (one chunk per Bomb)
Salt and Pepper to taste
Skewers or toothpicks
Oil for frying~ I used Canola
Sour Cream and toppings for dipping

In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended.
Grab a small scoop of the Mashed Potatoes and gently form it around a Cheddar Chunk…
Place the Bread Crumbs into a shallow bowl, and roll that baby evenly in the Bread Crumbs. Fry them up in the oil (350 degrees, until they’re evenly golden…
Let the drain on some paper towel .
Serve them with Sour Cream, and serve them warm so they explode!
Foto:  Gideon Louw en Leanne Thurston Coetzer

POTATO AND CHICKPEA CAKES
1 kg potatoes
1 cup chickpeas drained
2 spring onions
1 cup coriander leaves
1 teaspoon cayenne pepper
1 tespoon chilli flakes
1 teaspoon cumin
1 teaspoon salt
1 large egg
⅓ cup yellow cornmeal
1 cup plain breadcrumbs
½ cup vegetable oil (for frying)
1 cup full fat greek yogurt
1 clove garlicBegin by boiling potatoes until soft. Skin potatoes and mash them in a large bowl until smooth. Slice the spring onions and roughly chop the corainder leaves. Add the spring onions, 1/2 of the coriander leaves , chickpeas, salt, cumin, cayenne pepper and chilli flakes to the bowl with the potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
While the potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and the other half of the coriander leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve. After 30 minutes. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed
Ingrid Lübbe:
The dip is just one cup of yogurt, one clove minced garlic and half a cup of chopped up coriander leaves mixed together.

Photo – Ingrid Lübbe

KREEF VOORGEREG

Ons het die sterte vooraf gekook en uitgedop en in blokkies gesny en in ‘n beslag gedip wat bestaan uit:
‘n eetlepel gesmelte botter
1 k selfraising meel
75 ml melk
1 t sout
2 e crushed garlic
een geklitste eier
en dan in olie gebak tot goudbruin!!

Foto 1:  Gideon Louw

Foto 2: Gideon Louw
Vroulief was uithuisig toe vat ek my kans en maak vir my die heerlike mossel eetdingetjie.
Ek het die deegreseppie gebruik en ook in olie gebak.
Sommige mosseltjies het ek netso in die olie gebak en saam met ‘n gekoopte dip geniet.

TUNA OONDBROODJIES a la Madri

Volgraan-/Rogbrood/Low GI Seedloaf
2 Blikkies Tuna (in water) gedreineer
1 Gekapte ui
*Dill/gherkins in blokkies OF gerasperde komkommer
2 Wiele Feta kaas in blokkies
*Cocktail tamaties in helftes
5 Eetlepels ongegeurde jogurt/griekse jogurt
Tomato Paste
Sout en gemaalde swartpeper
10ml country garlic & herb (Robertson) of mixed herbs
Gerasperde kaas
Paprika
*OPSIONEEL

Pak broodjies op ‘n oondplaat en smeer tomato paste oor elkeen. Meng tuna, uie, *gherkins/dill/komkommer, speserye en ongegeurde/griekse jogurt. Skep op elke broodjie en smeer egalig oor broodjies. Sit *cocktail tamaties en feta kaas bo-op elke broodjie. Gooi gerasperde kaas bo-oor en paprika vir kleur. Grill in oond tot kaas goudbruin is. Bedien saam met aartappelwiggies in die oond.
BRON- Madri Henn

MAGDE SE HEERLIKE SAMPIOENVULSEL
250 g gesnyde witsampioene gebraai in bietjie margarien
250 ml room
1 blikke knoffelroomsampioene
1 pakkie sampioen soppoeier, ek meng dit gewoonlik met die room

Ek kook alles vinnig saam en gooi ekstra knoffel by vir ons familie,  indien dit ‘n rukkie koud word, is dit styf,  as dit te styf is gooi net bietjie melk by.
Dis heerlik as dit koud bedien word in ‘n vulsel of soos ek dit op roosterbroodjies maak.
Vir afronding rasper ek bietjie kaas oor.
Resep en foto: Magde Van der Kolff

BEET AND TUNA SALAD
(who would ever believe it works together – trust me)
1 small bottle or box grated beetroot, drained
1 small onion, finely chopped
1 tin shredded tuna, washed under sieve to get the salt out
4 tablespoons of mayonnaise
black pepper

MIX, MIX and cool in fridge. Delish.
Any leftover (Which I doubt) can be spread on toast for breakfast.
Recipe:  Dolores Potgieter
Photo:  Elize de Kock
(Ek het nie die tuna gewas nie en beet in blokkies gesny. Ek sal blokkies groen en rooi appel in die slaai meng om dit bietjie tekstuur te gee.)

ELIZE’S AVOCADO RITZ
(serves 4)
2 avocados, ripe but firm
1 lemon
16 – 20 cooked shrimp
shredded lettuce
Seafood sauce:
60 ml mayonnaise
25 ml tomato sauce
10 ml brandy
a pinch of cayenne pepper or a dash of Tabasco, optional
¼ teaspoon salt

In a small bowl, whisk together the sauce ingredients.
Halve the avocados and remove the seeds and peel. Squeeze the lemon juice over the avocados to keep them from turning brown.
Place each avocado half on the lettuce, pile the shrimp in the seed cavity, and drizzle on the seafood sauce.

Recipe and photo: Elize de Kock