ELIZE’S BEST FLAKY ROTI
Recipe and photo:  Elize de Kock
2nd photo:  Leonie Scott
FOOD LOVERS RECIPES

3 cups cake flour
1 teaspoons of salt
2 tablespoons sunflower oil
1 cup luke-warm water
100 g butter

Mix all the ingredients except the butter together in a large bowl, until a soft dough is formed.
If too sticky just add a little more flour, about 2 – 3 tablespoons.
Knead for a minute.
Break the dough to form seven small balls and roll each one out on a lightly oiled surface to form round flat discs.
Spread a thin layer of butter on the discs, roll them up to form a long thin sausage.
Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
(see photo)
Cover with cling wrap and put the roti in the freezer for 30 minutes or in the fridge for a few hours.
Roll out each roti the size of a dinner plate and fry in a hot frying pan until it is golden.
Flip and fry on other side (around 40 seconds on each side).
When done, scrunch the roti a little with your hands to make it flaky.
Roll out your roti dough as thin as possible and keep your surface always oiled with a tiny bit of vegetable oil, keep your butter at room temperature… this ensure a very light, fluffy and crispy roti.
Do not oil your pan when frying your roti.
Do not use a small pan to fry your roti. Use an electric frying pan or a large non stick pan.
When your roti is done, smear with butter and crushed garlic.
Note:  S-shape of the roti:
Roll up the ends of the dough rope, one side clockwise and the other anticlockwise.
Once they meet to form the ‘S’, fold one-half of the ‘S’ (either top or bottom) flat on top of the other.
The dough should now resemble a moist and round spiralling disc. Place this on a plate and repeat with the rest of the dough balls.

ELSABIE SE ROTIS
Foto en resep:  Elsabie Templeton
FOOD LOVERS RECIPES
Dis koel en nat in Gauteng so ons het botterhoender met rotis geëet.

Rotis:
3 koppies koekmeel
2 eetlepels olie
1 teelepel sout
1 ½ koppie kookwater
Opsioneel:
1 groot knoffelhuisie, gerasper
2 teelepels komynsaad
2 teelepels gedroogde koljander blare

Voeg alles bymekaar en meng goed.
Knie tot ‘n lekker stywe deeg. Rol gholfbal grootes uit.
Sprinkel met meel sodat dit makliker uitrol en nie vassit.
Rol tot so 1 – 2 mm dik uit.
Vlakbraai in medium hitte pan aan albei kante.

HOMEMADE ROOTI
Photo: Jo Lubbe
FOOD LOVERS RECIPES

3 cups flour
1 teaspoon salt
½ cup oil
2 cups boiling water

Mix all together with a wooden spoon, then knead a few times to a nice soft dough cover with a cloth and lets rest for 30 minutes.
Make balls, then press flat, roll out on flour board then fry in hot pan till bubbles comes up then turn, cover in a tea cloth.
Note: maybe make your rooti a bit bigger than mine.

JUANRI SE HOENDER “WRAPS”
Resep en foto:  Juanri Van Der Walt
FOOD LOVERS RECIPES

4 hoender fillete
2 tamaties, in blokkies gesny
stukkie komkommer, in blokkies gesny
2 feta kaas wiele, in blokkies gesny
1 handvol blaarslaai, in stukkies gekerf
8 plakkies (velletjies) kaas (2 op elke wrap)
soet heuning en mosterd slaai sous (Knorr)
mayonnaise
½ teelepel hoender speserye
½ teelepel maalvleis speserye
½ teelepel “crushed garlic”
½ teelepel gemengde kruie
4 quesidilla wraps

Sny die hoender fillete in stukkies en braai in botter saam die speserye.
Plaas tamatie, komkommer, feta, kaas velletjies en blaarslaai op ‘n bord en hou eenkant.
Pak bestanddele op ‘n wrap en voeg soveel sous en mayonnaise by soos jy verkies.
Rol die wrap toe en bedien.

Nota:  Jy kan ekstra bestanddele ook byvoeg soos bv: gebraaide uie, greenpepper, sampioene, chilli sous ens. Net waarvoor jy lus is.
Genoeg vir 2 mense.
Dit is heerlik.

INDIESE LAMSKERRIE MET NAAN
Foto en Resep:  Ina Du Toit Rautenbach
FOOD LOVERS RECIPES
Indiese lamskerrie met tuisgemaakte naan en knoffel kool

lam skenkels
Robertsons paprika, growwe swart peper, gemmer en koljander na smaak
blatjang na smaak
2 teelepels tamatie paste
125 ml klappermelk
1 knoffelhuisie
2 wortels, in blokkies gesny
4 klein aartappels, blokkies gesny
1 ui, gekap
1 koppie groenboontjies, gekerf
½ teelepel kerrie poeier of paste, na smaak

In die  prutpot (slow cooker) gemaak soos ‘n stew.
Ek het op ± 500 g lamsvleis  (mal oor Indiese kos, so ek gaan na smaak) uie gebraai en lam bygesit en in prutpot gesit met bietjie water vir paar uur met alle droë bestanddele (gemmer, knoffel, koljander, paprika en borrie, sout en peper) lam laat sag kook op hoog.
Meng die klappermelk, tamatie paste, blatjang en kerrie paste, hang af van hoe sterk jy van jou kerrie hou. Sit al die groente en die klappermelkmengsel by die vleis, kook verder op hoog tot alles sag en gaar is.

Naan:
Droë bestanddele:
1 teelepel suiker
2 teelepels gis
1 teelepel sout
3 koppies meel
1 ½ koppie warm water

Meng goed saam, laat rys vir 30 min.
Knie af en vat klein bolletjies met meel en rol so dun as moontlik uit.
Braai in non stick pan soos pannekoek.
Doop daai outjies in die sousie en geniet.
Bykos was kool, gebraai in knoffel botter.

YASMEEN’S SQUARE ROTIS
Photo and Recipe: Yasmeen Ibrahim
FOOD LOVERS RECIPES

6 cups of flour
2 teaspoons salt
2 cups of boiling water
2 cups of butter ghee melted/ or 250 g butter
½ cup of cooking oil

Sift flour and salt in a large dish.
Make a mixture of melted butter ghee and oil and pour half the mixture into the flour and set the other half aside.
Add the boiling water to the mixture and form into a soft dough.
Divide dough into small golf ball size portions.
Roll each portion round, drop a tablespoon of ghee mixture then fold like a handkerchief in a square.
Now roll that flat and fry making sure to place a spoon of ghee on each side as you flip the roti over.
This recipe yields a lot so for smaller families it should be halved.

SPICY ROAST CHICKEN WITH ROTI
Photo and recipes:  Yasmeen Ibrahim
FOOD LOVERS RECIPES

1 kg chicken, cut into four pieces
1 tablespoon of crushed chillies
1 green chilly, finely chopped
1 tablespoon of ginger and garlic paste
1 teaspoon salt
¼ teaspoon black pepper
¼ cup of lemon juice
¼ cup of cooking oil
2 Tablespoons of tomato sauce
3 potatoes, cut into wedges
1 onion, sliced through the centre in half

Simply marinate chicken with the above spices and leave to rest in the refrigerator for 2 hours.
Place on an oven tray and bake at 200 degrees for ½ hour
Remove from oven and turn the chicken around
Place back in the oven for another ½ hour.

For the gem squash:
Simply cut gem squash in half and remove seeds.
Boil for around 20 to 30 minutes.
Remove from heat.
Place a tablespoon of sweetcorn on each gem squash and dust with some sugar and and little butter on each one.
Place in the oven for 5 minutes before serving.

For the roti:
2 cups flour
100 g butter melted
¼ cup of cooking oil
½ teaspoon of salt
1 cup of boiling water

Sift flour in a large dish.
Add salt.
Make a mixture of the butter and cooking oil and add half of the mixture to the flour. Keep aside half for frying.
Add the boiling water ¼ cup at a time until you have a smooth and rollable dough. You may not need all the water.
Roll into rounds or squares if you prefer and fry. Whilst frying baste the roti on each side with the butter mixture.

CRUNCH WRAP SUPREME
Photo:  Marika Tegmann
Recipe posted by Marika Tegmann
FOOD LOVERS RECIPES

450 – 500 g ground beef
1 teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
kosher salt
freshly ground black pepper
8 large flour tortillas
½ cup Nacho cheese sauce
4 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded Cheddar
1 cup shredded Monterey Jack
vegetable oil
hot sauce, for serving

In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.
Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
Build crunch wraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
Place the smaller flour tortilla cutouts in the center of each crunch wrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunch wraps so the pleats are on the bottom and they stay together.
Cook crunch wraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunch wrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunch wrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunch wraps and serve warm with hot sauce.

RIKERT SE PLATBROOD
Resep en foto:  Henriette Rossouw
FOOD LOVERS RECIPES

1 kg meel
600 ml warm water
3 teelepels sout
15 g droë gis
3 eetlepels olyfolie
knoffelpoeier of fyn vars knoffel

Maak ‘n holte in die meel en gooi warm water in.
Voeg res van bestanddele by en meng. Laat rys vir so uur.
Rol deeg dun uit (paar mm) en sny sirkels.
Gooi bietjie botter in pan en braai met deksel op.
As bruin, draai om en braai anderkant.

BOTTERSKORSIE-, WORTEL- EN SOETPATATSOP MET LEMOENSAP EN KLAPPERMELK
Resep en foto:  Elsabie Templeton
FOOD LOVERS RECIPES

2 medium botterskorsies
2 soetpatats
4 groot wortels
1 medium ui
2 teelepels kerriepoeier*
3 teelepels gerasperde vars gemmer
500 ml vars lemoensap
500 ml hoenderaftreksel (2 blokkies saam met die water)
blikkie klappermelk

Braai gekapte uie in bietjie olyf olie.
Meng die kerriepoeier en fyn gerasperde gemmer by en braai liggies vir 3 min (as dit lyk of dit gaan vassit onder, voeg bietjie meer olie by).
Voeg al die groente wat in stukke gesny is by en roer deur die uiemengsel.
Giet lemoensap en hoenderaftreksel by en kook tot die groente sag of stoom vir 30 min.
Maak dit fyn met ‘n stick blender of plaas in vermenger.
Sit die blikkie klappermelk by en roer goed deur.
As die mengsel te dik lyk, voeg nog bietjie water by.
Bedien terwyl dit warm is. Jy kan dit garneer met stukkies gebraaide spek of gekrummelde feta kaas.
Ek bedien warm naan plat broodjies saam met dit.
Nota – Die kerriepoeier kan uitgelaat word, dit gee net ekstra geur en effens byt aan die sop.

NAAN MET KOMYNSAAD (Eng = cumin)
2.5 koppies koekmeel
2 teelepels bakpoeier
125 ml lou warm water
125 ml olyf olie
1 teelepel sout
2 teelepels komynsaad (heel)

Sif meel, bakpoeier en sout en gooi komynsaad by, gooi olyf olie en water by en meng goed (ek gebruik sommer my deeghak op menger). Knie liggies vir ‘n minuut en deel deeg in ongeveer 8 gelyke hoeveelhede. Rol elke bolletjie uit in langwerpige vorm ongeveer 5 mm dik. Sit op ‘n gesmeerde bakplaat, sprinkel met olyf olie en growwe sout. Bak by 200°C vir 10 minute. Die naan bly lig van kleur bo maar die onderkante word lig goudbruin. Bedien met die onderkant na bo.
Ander opsie: Ek het dit gemaak presies soos my resep, vanaand net ekstra kerrie bygebraai for ‘n ekstra spicy geur.