VEGGIE “CIGARS”
Veggie “cigars” that should have been veggie samoosas 🙂
1 onion
green peppers
carrots
1 tin of peas
1 veggie stock block
salt and pepper

Dice onion, green peppers and carrots.
Saute until soft, add the peas, veggie stock block and a bit of water, season with salt and pepper, simmer until block dissolves.
Layer 3 sheets of phyllo on top of each other (melt butter and brush each layer first).
Place filling on phyllo lengthways and roll into a cigar shape.
Bake at 160°C for 15 – 20 minutes.
Cut into finger length size, drizzle with balsamic reduction and serve with sweet-chilli sauce. (My own recipe)

Recipe and photo:  Lesdee Gloak Bam

CREAMY GARLIC SNAILS
45 ml butter
4 garlic gloves, crushed
200 g tinned snails, drained
30 ml cake flour
30 ml brandy (optional)
310 ml warm milk + extra
30 ml soy sauce (optional)
few drops of Tabasco sauce (optional)
squeeze lemon juice
4-6 slices brown bread, cut into fingers, to serve
Heat the butter and garlic on medium heat for 3 minutes until melted and fragrant. Add snails and fry for 1 minute. Add the brandy and let most of the liquid reduce.
Slowly add the milk, stirring until smooth. Bring to a simmer. Add the soy sauce, Tabasco and lemon juice, to taste. Allow to simmer, stirring occassionally for 5 minutes. Add extra milk to thin sauce to your liking and bring to boil. Season.
Serve with the bread fingers.
Foto:  Elna Erasmus
Ons voorgereg. Ek het nie melk bygevoeg nie. Ansune gebruik net lactose vrye produkte.

ELIZABETH SE WITWYN VARKFILLET GEREG EN ROTI VOORGEREG
Vandag was ek lus vir bederf.

Voorgereg het ek ‘n roti deeg gemaak met ‘n vulsel van sauerkraut, oorskiet braaivleis en mosterd. Dit gediep fry.
2 koppies meel
sout en peper
3 eetl olie
1 koppie kook water
Meng tot sagte deeg en knie vir 1 min. Rol dun uit en smeer met botter. Rol op soos ‘n swiss rol. Maak balletjies en rol dun uit. Vul met jou keuse vulsel en braai in diep olie.

En hoofgereg het ek aartappelkoekies met witwyn-varkfillet gemaak met slaai!
Die varkfillet is ‘n ou familie resep en altyd ‘n wenner.
1 medium grote ui in skuiwe gesny, braai met 200 g gekerfde mushrooms. Skep eenkant.
Braai 50o g varkfillet wat in skywe gesny is in bietjie olie, plaas alles in oondbak. Meng met witwynsous.
Witwynsous
1 kop melk, laat kook
3 eetl maziena gemeng met 150 ml witwyn, sout en peper, kruie
Voeg by warm melk, kook tot styf.
Voeg by varkfillet en strooi mozzarella kaas bo-oor en bak teen 180°C tot lig bruin.

Aartappelkoekies
3 med grotte  aartappels, gekook tot sag en druk dit fyn met vurk. Sout en peper dit goed, voeg gekapte pietersielie by en 2 opgehoopte eetl maziena en 1 eier.  Rol balletjies en maak ‘patty’,  doop in meel.
Sit dit eers in yskas sodat dit rus vir ten minste ‘n half uur.
Braai in olie tot mooi bruin.

Resep en foto: Elizabeth Haupt

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

GIDEON SE VARKSTERTJIE VOORGEREG BY DIE BRAAI
Ons voorgereg vir die braai vanaand
500 g varkstertjies velletjies afgetrek
1 eetlepel heuning
1 eetlepel dijon mosterd
2 eetlepels woestersous
2 eetlepels soetrissiesous
2 eetlepels suurlemoensap
Bietjie olyfolie
Meng alles saam.
Pak die stertjie in ‘n oondpan wat uitgevoer is met foelie.
Smeer olyfolie op die sterte en maal ruim growwe sout bo oor.
Stel die oond op 120 ºC en plaas die pan innie oond.
Laat loop vir 1 uur haal uit en smeer dan met ‘n kwas alle sterte met die mengselsous
Laat loop vir nog twee ure en smeer weer sous aan.
Laat loop vir nog twee ure en wend weer sous aan.
Laat loop vir nog een uur ( 6 ure in totaal ).
En siedaar heerlike oitjie sterte.
Resep en foto: Gideon Louw

HILDA SE TUNA SOP
1 blik tamatiesop
1 blik ertjiesop
1 blik melk
1 blik tuna (ek verkies tuna in olie, gooi olie af)
Meng, kook deur,  alles kom sommer bymekaar as jy dit goed deurroer voor jy kook. Jy kan smaak middel by gooi as wil maar dit is nie eers nodig want die soppe is mos gegeur. As jy dit vir voorgereg voorsit sal ek bietjie room en pietersielie oorsit. Ek het die resep al honderde keer gedeel, maklik en gou. Ek hou nie van die water tuna nie, asof dit vir my ‘n bliksmaak aan sop gee, maar almal se smaak is mos maar verskillend.  Dit is heerlik!

RESEP:  Hilda Fischer

ROASTED MARROW BONE TOPPED WITH BEEF CHEEK
(as a starter for 2 people)
This is more a guideline than a recipe as I do not really use a specific recipe when it comes to this dish as it’s so easy to make but this will fill your guests so that you don’t have to spend a lot of time making a big main course. ** Any questions, please let me know….
1 Marrowbone cut lengthways (my local butcher does this for me)
Selection of raw veg (carrots, onions, garlic) I use parsnips and fennel bulbs too (if you can get this in South Africa)
1 kg of Beef Cheek (you can use any beef cuts that you would for stewing)
1 Chilly, capers and 1 lemon, salt, chicken stock
Cut all vegetables into big chunks and roast on a high heat till nicely coloured. I use a pot that would be heat resistant but you can use a slow cooker too. In a separate pan, lightly oil it and sear the meat on all ends until fully done. Place this on top of your roasted veg. If you’re using stock tubes, mix this with water and pour all over the cheek and vegetables until the vegetables are fully covered with stock. Make sure that the stock mix is not too salty or too bland so before pouring, taste this. Put the lid on the pot and into the oven for 3-4 hours (which will depend on the size of your cut). If you’re using a pressure cooker, it will be much faster.
While you’re waiting for the meat to cook, take one lemon and grate the skin and use all juice into one bowl. Chop some chilly (you decide how hot you want this) and capers. Mix all together in a little bowl and leave aside.
Once the meat is falling apart, let it cool down so that you can shred this. Once this is shredded (or pulled) take some of the left over juices and drizzle this over the meat so it doesn’t try out and keep warm. Don’t worry about the amount of juice as this will just make the beef taste better.
Turn the oven grill on and roast your bones for about 15 – 20minutes (depending on the size). Once this is done, take the meat & cover the bone. Use the lemon zest mixture and lightly drizzle this over the meat. This will cut through the richness of the marrow. I serve this with either Melba toast but you can use any kind of toasted bread.
Recipe and pboto:  Kyle Jensen

ELNA SE SAMPIOENE MET SPINASIE EN FETA VULSEL
8 groot sampioene
400 g spinasie
4 spruituie gekerf
15 ml botter
4 wieltjies fetakaas (Woollies se fetakaas met songedroogte tamaties)
Braai spruituie tot sag in botter, voeg spinasie by en roerbraai tot net gaar.
Sny fetakaas in blokkies en meng by spinasie. Skep vulsel bo-op sampioene. Bak by 180°C tot sampioene gaar is. Omdat ek die fetakaas gebruik, sit ek glad nie sout by die spinasie nie.

Bron en foto: Elna Erasmus

KATARZYNA’S GREEN SPRING CREPES
Today I would like to share with you a spring (it is just starting in Poland) proposal. Decide for yourself whether to eat it for breakfast, dinner or supper. I prepared these amazing green crepes for dinner. To decorate my spring crepes I used cress. For me it is the next sign of spring and upcoming Easter.
crepes:
340 g of ready semolina
700 ml of milk
100 g of spinach
2 eggs
4 tablespoons of oil
a hint of salt
stuffing
200 g of cottage cheese
100 ml of natural yoghurt
6 radishes
3 tablespoons of cress
salt and pepper

Pour 600 ml of cold milk onto the semolina, mix it in thoroughly and leave for half an hour.
Blend the spinach (without the stems) with 100 ml of milk. Add the spinach, eggs, oil and salt to the semolina and mix them in. Pour a portion of the dough into a medium frying pan and fry on both sides.
Cut the radishes into thin strips. Mix the cottage cheese with the yoghurt (or mash with a fork). Add the radish and cress, and spice it up with salt and pepper and stir.
Put the filling on every crepe and roll it up.

Enjoy your meal!

RECIPE AND PHOTO: Katarzyna Posłuszny
https://www.home-madepatchwork.com/

MARISKA SE KNOFFEL MOSSELS
3 uie, gekerf
1 eetlepel knoffelbotter
2 pakkies gevriesde mossels, in skulpe
1 liter volroom melk
1 pakkie sampioensoppoeier
500 ml vars room
Sit ‘n swart pot op ‘n matige vuur.
Braai die uie in die knoffelbotter.
Sit gevriesde mossels in pot.
Sit deksel op en laat dit vir 10 minute prut.
Voeg melk by, prut vir 5 minute en roer die sampioensopppoeier by.
Prut vir 5 minute, voeg die room by en prut vir nog 5 minute.
Gooi die mossel weg as die skulp nie oopgegaan het nie.
Bedien as voorgereg, of met ciabatabrood as hoofgereg.
Bron en foto: Mariska Louw