SA Jagters resepteboek

Lekker lees ……Gesonde kos vir die vlees, want, met liefde en water groei enigiets. „Ek gaan na die natuur om gesus en heel gemaak te word“ Aan: Van: SA JAGTERS- & WILDBEWARINGSVERENIGING ELANDTAK, ALBERTON Liefde, is God se opdrag aan die mens. Deel God se onvoorwaardelike liefde vir Sy skepping en skepsels. INHOUDSOPGAWE / INDEX Huweliksherdenkingsname Vloeistofmates Behandeling ingeval van... Wenke What to expect in a wine Cooking with spices If you don’t have….. Wine substitutes Wenke: in en om die huis - Ideas: Bladsy Page 6 6 7 8 8 9 10 11 25 26 38 39 48 52 43 54 72 25 26 26 37 55 23 25 34 38 52 54 55 57 76 82 83 25 32 40 49 55 65 65 66 66 79 79 80 27 29 41 56 63 71 77 82 83 87 88 89 INHOUDSOPGAWE / INDEX How to prevent … Supplements that boost Honey & Cinnamon A Hunter’s Prayer Ps. 23 – verwerking Geboorte van Lente Goue reëls vir die jag van wild Wildsvleis – lardeer & bardeer Pink Panther Coffee smoothie The Rogue flamingo The Bildungsroman Cuppucino smoothie Amarula & milk jellies + spiced rooibos syrup Magaritas Ideal pynappelskuim Troosdrankie Mango soup smoothie Johnny Almond fruit smoothie Botterskorsiesop Melkkos in and around the home Bladsy Page 11 12 13 15 15 16 16 36 72 74 74 74 92 111 122 133 138 73 73 120 137 Mengeldrankies / Smoothies Dom Pedro met sjokolare en neute Aarbei vonkelwyn Roomlikeur Warm rooiwynkelkie Perske karringmelkdrankie Aarbei-Rieslingdrankie Druiwe verrassing Lemoen in jenewer Mango and coconut smoothie Sop / Soup Smaaklike aartappel- en selderysop Somersop Koue joghurtsop Koue advokadosop Advokadoroomsop Hoendergeregte / Chicken Hoender vanaf die vrieskas na die oond Litchiehoender Hoender breyani Soet – suurhoender Aspiek hoendergereg Hoender met soet-suursous Kerriehoender – onfeilbaar Kammakreef met hoender Chicken curry Creamy chicken curry with lentils Chicken & pumpkin/butternut curry Chicken tikka North Indian chicken with spiced potatoes Hoenderskottel Carribean chicken curry Vra na meer hoender Chicken curry pie Spicy chicken pizza Chicken in milk Hoenderpastei Bierblikhoender 84 85 87 96 96 103 106 121 132 136 Visgeregte / Fish Dishes Visvingergebak Visvoorgereg Paella Kaapse visbobotie Maklikste vis ooit Visvinger pastei Creamy prawn curry Tuna curry Spicy prawn rice Sweet `n spicy curry stew (fish or pork) Fish breyani Crab curry Vinnige Frikkies Bobotie (Chris Vorster) Soet-suur biefstuk Bobotie Frikadelle met verskillende souse Roast beef with pepper sauce Basic curry stew Beef breyani Beef & green bean curry Curried kaiings Curried mince vetkoek Curried ox tongue Prawn curry Tuna sus-Lolla Masala fish cutlets with coriander-mint sauce Cheesy tuna tart Fish in beer batter Tartare sauce for fish Tuna and mushroom pie Tuna tarts Seared salmon + courgette, asparagus & rocket Tunagereg (Ma San) Viskoekies met Pilchards 80 85 86 103 104 104 107 111 123 127 128 Bees & varkvleisgeregte / Beef & pork Curried oxtail stew Curry pie Mince roll Mince rotis (pancakes) Beef with soy sauce and ginger Pork with peaches Kondensmelkmosterd vir koue beestong Vinnige ontbytgereg met Weense worsies Maalvleispoffers Maritzmosterd Varkwors met perskes Lemon garlic butter sauce 90 90 104 105 121 125 128 128 129 130 132 135 2 Skaapvleisgeregte / Mutton Regte Texas skaapribbetjie Kibbi Bi Laban (mutton in yoghurt) Lamb curry (Lebanese) Lamb curry 24 68 71 75 Pakistani curry Winter mutton curry Lamb vindaloo Curried mutton brawn Curried tripe Venison patty Wildsboud op die oop vuur (Ben Heystek) Wildsvleis met karringmelk Rooibok mosterd roompot Braai van wildbiefstuk Venison brawn Barbecued warthog ribs Pofadder Wildsboud in bier Guinea fowl pie Wildsvleis met sampioen- en wynsous Bosveld wildsmeer Koue wildsvleispotjies Gebraaide wildsboud Wildsboerewors Tarentaal met bosveldsous Bushveld potjie-pizza Om die swartpot – blesbokwildsrol Wildsfrikadelle Blesbok wildsrol Pheasant with wild rice Toad in the hole Tarentaal met piesang Yoghurt, mint and lime marinate Springbok rolrib Koedoepastei Wildevarkboud marinade (of skaapboud) Volstruispotjie Hoender met “ginger ale” Chocolate yoghurt cake Date loaf Eggless rich chocolate cake Granadilla butter cake Madeira and cherry squares Buttermilk waffles with bananas Fruit cobbler Tipsy tart Almond berry muffins Double chocolate muffins Lemon poppyseed muffins Mushroom cheese muffins Choux pastry Flaky pastry Cheese and chilli puffs Apricot almond slices Bakewell slices Banana date slices Creamy strawberry flan Delicious fruit puffs Fudge and nut slices Honey muesli squares Pecan caramel bars Moist chocolate brownies Koeksisters Hertzogkoekies Boxing Day savoury tart Chocolate yule log Christmas tree biscuits 81 84 85 87 88 41 41 42 42 43 43 43 44 44 45 45 46 47 47 48 58 59 60 60 60 61 89 119 126 132 135 135 136 137 98 98 99 99 100 100 102 102 108 108 109 109 109 110 110 111 112 112 113 113 114 114 114 115 115 116 116 117 117 Wildsvleisgeregte / Venison Vlakvarkwors Vlakvark peuselwors Cabanossi Country “Grilled” wildswors Wildsvleis-salami Gevlinderde Springbokboud Springbokfilet Springboklewer in netvet Gestopte Elandfilet Potgebraaide Springbokboud Springbokpotjie Oondgebraaide wildboud Wildsmarinades Wildsvleis bredie Wildevark met suurroommarinade Lewer en niertjies Tradisionele biltong Tradisionele droeëwors Wildswors Sosaties Sostiesous Bobotie met wildsvleis Filetgeregte Wildsboudstukke of Scotch filet Sousbêremengsel Kudu-rugstring gevul met hoender- en biltong Frikkadel Stroganoff Wildsboud op die oop vuur (Chris Vorster) 17 17 17 18 18 18 19 19 20 20 21 22 22 23 26 27 28 28 28 28 29 29 30 30 30 31 33 35 Gebak/ongebak: koeke & terte - Baked/unbaked: cakes & tarts Kookwater vetkoek Vinnige aandete Ouma se melktert Ongebakte souttert Romerige spanspek-randtert Marmitetert Outydse 3-hoekige maaskaaskoek Salami- en spinasiesouttert Korslose souttert met soutbeesvleis Mieliebrood Brosbroood (shortbread) Gevulde brood Gemmervulsel vir randkoek Brandewynvulsel vir pannekoek Basiese Crepe Suzette Lemoenvulsel vir Crepe Suzette Ongewone sjokoladekoek Gesonde gou-gou brood Pynappelbroodjie Naartjie yskastert Maklike pasteikors Klein pasteitjies Korslose souttert met Weense worsies Pannekoek – flatervry Maamoul Maamoul with dates Walnut or pistachio filling Durban roti Dhal cookies 24 26 32 35 37 38 39 40 48 49 49 50 50 51 51 52 53 54 56 56 61 62 64 64 69 70 70 74 75 3 Curry bites Lorna’s Mieliebrood met karringmelk Vetkoek Cinnamon and nut cake Dumplings Volmaakte rolkoek Caramel almond biscuits Shortbread biscuits Mini frittatas with butternut and feta Carrot and pecan nut loaf Cherry loaf Chocolate cream and mint swissroll 75 78 78 88 91 91 93 94 94 94 96 97 97 33 36 37 50 51 52 53 55 58 62 76 48 58 86 31 34 40 57 62 63 67 67 24 27 72 31 32 33 35 36 38 39 39 49 50 51 77 78 79 91 91 92 Black forest gateau Vinnige tertkors Suurlemoen tertvulsel Boeliebeef vetkoek Heerlike broodjie Maklike skons Vinnige melktert (Ma San) Lemoentert Dikmelk of karringmelk vetkoek Pasteikors (Ma San) Spinasietert Southern comfort cake Onderstebo karamelsjokoladekoek Vegetable and prawn curry Bros groenbone Spiced potatoes Roasted butternut and onion pie Vegetable quiche Pumpkin bredie with Bovril Pumpkin bredie Piesang en patatgebak Suikermieliegereg vir braaivleis Beetblatjang Aartappel frikadelle Macaroni chees with tomato sauce Fettucine alla Rancati Roombolaag vir lasagne Labne Lekker koolslaai Easiest sexiest salad in the world Marinated feta cheese salad Salted preserved lemons Best pasta salad Joghurtslaai Botterskorsieslaai White chocolate cheesecake Savoury cheese tart Chocolate fridge cake Ice cream Burfree biscuits Fudge Coconut ice Chocolate coffee pudding Date pudding Coconut pudding Granadilla cream Pavlova with peach + mascarpone filling Huge Yorkshire pudding The king of puddings Byekorfpoeding Smeer vir soutbeskuitjies Santjie se poeding Kaneelbolletjiepoeding Vrugtekelkietert / poeding 118 120 121 126 127 127 128 130 132 133 133 134 134 76 81 86 105 107 118 119 119 132 132 133 92 96 138 70 81 122 123 124 125 129 138 95 106 124 93 93 95 95 100 101 101 102 118 122 125 129 129 130 132 134 Groente / Vegetables Gebakte soetpatats met brandewyn Geurige aaratappelballetjies Kerrie ertjies Gestopte murgpampoen Lemoenpatat oor die kole Braaivleis „Baked Beans“ Maalvleispakkie in koolblare Miljoenêr patats Stampkoring verrassing Kerrie perskes Vegetable curry Noedelgeregte / Noodle Lasagne (groot maat) Macaroni melkkos Curried pasta salad Slaaie / Salads Gestolde kaasslaai Glippertjieslaai Gestolde komkommerslaai Waatlemoen en rysslaai Russiese slaaisous Gekookte mosterd Cucumber in yoghurt Toasted bread salad Kaasgeregte / Cheese Dishes Kaashappies Pofkaasgereg How to make paneer Indian cheese Yskoue pampoenpoeding Sjokolade brandewyn potpoeding Lemoenpoeding op die vuur Perskepoeding Malvapoeding met SKOP Melkpoeding Bloospoeding Appelkoospoeding Romany cream poeding Koffieroom nagereg Sűpra’s se mangopoeding Warm lemoenpoeding San se bietjie-werk-baie-poeding Gemmerkoekie tert Meringuepoeding Custard with condensed milk Mexican hot chocolate sauce Nageregte / Desserts (koud of warm) 4 . IN NOODGEVAL = Belangrike telefoonnommers: Huisdokter: Tandarts: Noodapteek: Hospitaal: Paramedici: Polisiestasie: Veearts: Loodgieter: Elektrisiën: TV-hersteller: Haarsalon: Skool: Familielede: Pa: Ma: Ouma: Oupa: Vriende: 5 . 5ml 5ml 2ml 1ml Afkortings kg g k t e = = = = = = = = = 1 eetlepel 1 teelepel ½ teelepel ¼ teelepel kilogram gram koppie teelepel eetlepel 6 .Huweliksherdenkingsname 1ste Papier 2de Katoen 3de Leer 4de Vrugte & blomme 5de Hout 6de Suiker en katoen/yster 7de Wol of koper 8ste Brons of erdewerk 9de Wilger of erdewerk 10de Blik of aluminium 11de Staal 12de Sy of linne 13de Kant 14de Ivoor 15de Kristal 20ste Porselein 25ste Silwer 30ste Pêrels 35ste Koraal 40ste Robyn 45ste Saffier 50ste Goud (Paper (Cotton) (Leather) (Fruit and Flowers) (Wood) (Sugar/cotton/iron) (Wool or copper) (Bronze or earthenware) (Willow or earthenware) (Tin/alluminium) (Steel) (Silk/linnen) (Lace) (Ivory) (Crystal) (Porcelaine) (Silver) (Pearls) (Coral) (Ruby) (Saffire) (Gold) Vloeistofmates Vloeistowwe / maatkoppies 60ml = ¼ koppie 80ml = 1/3 koppie 125ml = ½ koppie 190ml = ¾ koppie 250ml = 1 koppie 500ml = 2 koppies 750ml = 3 koppies 1 liter = 4 koppies Lepels 12. of `n mengsel van vars lemoensap. Hou aan om water. gesteriliseerde verband aan te sit. Kry mediese hulp. Hou die ooglede van mekaar af. Chemiese stowwe in oë: Laat persoon op sy rug lê. óf deur kos óf deur aanvullings. Vermy all vaste voedsel. maak hulle oop met `n gesteriliseerde naald. maak die plek stewig toe met `n droë verband. oor die oog te laat loop. Moenie die blase stukkend steek nie. Moet NOOIT botter. en doen gereelde oefening deur by die gimnasium aan te sluit of elke dag in die buitelug te gaan stap. Hou so totdat die pyn bedaar – droog liggies af. Sit ysblokkie op om brand uit te trek.wat hierdie tipe teneergedruktheid omskryf. salf of poeier ens. draf of fietsry (dit sal jou "goedvoel"-hormone 'n hupstoot gee). glukose en sodawater met `n knippie sout. in. Brandwonde: Dompel in KOUE WATER.BEHANDELING IN GEVAL VAN: Bloeding: Laat pasiënt se kop skuins na onder lê – voete en bene op. wat ryk is aan die omega-3 vetsure. Was met KOUE WATER. maak seker jy neem genoeg van die B-vitamiene. Kry die pasiënt so gou as moontlik by `n dokter of hospitaal. Moenie probeer om kledingstukke van `n brandwond af te pluk nie. Blase: Moenie stukkend steek nie. Hou vir 10 minute aan om met koue water te was. Diaree (maagwerking): Warmte en rus is belangrik. sny stimulante soos kafeïen en sigarette uit. Sodra al die vloeistof uit die blasies is. Insekbyte . Daar is selfs 'n erkende toestand .seisoenale-affektiewe stoornis . eet kosse. Neem pasiënt na `n dokter of hospitaal. smeer antihistamienroom aan. Bring die verband stewig aan maar nie te styf nie. As blasies voorkom. verwyder dit indien moontlik. Voer klein hoeveelhede water. soos vis en ander seekos. Hierdie stoornis kom veral voor in lande waar dit vir maande aaneen koud is. donker nagte neerdrukkend? Baie ander mense voel net soos jy. aanwend nie. As daar nog pyn is. draai toe met verband wat nie donserig is nie. ! Vind jy die winter se koue weer en lang. ! Gaan oor tot aksie: Volg 'n gesonde dieet wat 'n wye verskeidenheid kosse insluit. Gelukkig kan 'n paar eenvoudige lewenstylaanpassings 'n verskil maak. 7 . van die neus se kant at. Oefen met vinger en/of duim DRUK uit op die plek wat bloei totday die moontlik is om skoon. Laat die persoon af en toe sy oë knip.insekte en plante: As daar `n angel is. • As jy sukkel om `n prysetiket van `n boek te verwyder. Die tradisionele ontbyt van graankos. What to expect in a wine…………………. the fermentation is stopped before all the sugar has been converted. laat 15 minute staan en stofsuig dan. some off-dry and semi-sweet wines have quite a clean. • As jy `n braaivleisvuur of kerse will aansteek. fokus en aktiwiteitsvlakke Benadeel. • Eet proteïen vir ontbyt. • Gooi koue swart tee by potplante. • Voedingstowwe wat die IK-telling kan verhoog sluit in vitamien B1. suiker en melk kan konsentrasie. • Voorkom dat die badkamerspieël toewasem deur `n bietjie sjampoe daaroor te vryf. • Smeer bietjie kookolie aan `n stram blikoopsnyer om dit makliker te laat draai. • Koue swart tee poleer ruite en spieëls pragtig. Basically it’s as simple as this: • • With dry wine. all the sugar is converted into alcohol by fermentation. Remember that the enjoyment of wine is subjective and your final choice should always be made to suit your own taste. crisp character that can fool you into thinking that it’s a dry wine 8 . 6 en 12 en lesitien. As a result. !! Wines are made of many differing styles. Dit sal die gom los maak en die etiket sal maklik los kom. With off-dry and semi-sweet wine. • Om tapyte skoon te maak: strooi koeksoda mildelik ooral op tapyt. plaas `n stukkie papier oor die etiket en stryk met `n warm yster . wat in eiers aangetref word. steek die een pount van `n stuk rou spaghetti aan en gebruik as `n aansteker. Here is a simple guide to the common varieties and their identifying characteristics.Wenke: • Plaas selderystingels in koue water sodat dit weer bros kan word. each with distinct characteristics what may make one wine a better partner for a particular dish than another wine. leaving a touch or more of sweetness in the wine.. plaas `n ysblokkie oornag in elke holte. • Om holtes te verwyder wat deur swaar meubels in jou matte gemaak is. A well balanced wine has just enough natural acidity to counteract the sweetness of the juice. dien as kunsmis. off-dry or semi-sweet is a technical one. pluis mathare of met borsel of stofsuier. Die koeksoda sal vlekke verwyder asook reuke neutraliseer en insekte weghou. Die volgende oggend verwyder of suig water op met `n spons. The difference between a dry. vegetable dishes. or dried and ground and can be added to sweet or savoury dishes. which enhances savoury dishes.This aromatic and versatile spice is used in sweet and savoury dishes. lengthy cooking tempers the flavours to produce a subtle flavour. Turmeric’s main use is to add a bright yellow colour to cooked foods. Cooking with spices ……………!! The addition of a simple spice can turn an ordinary dish into something special. Slow.Ginger is a popular spice with a clean. aromatic flavour. pickles. Ginger . use it in sweet bakes and desserts. because its flavour is not overpowering. Paprika suits delicately flavoured dishes like egg. It is also often used in combination with other stronger flavoured spices in stews to give a rich colour. fresh flavour. mild spice. Blanc de Blanc – a blended white wine made from white grapes. Turmeric . turmeric is an essential ingredient in curries. biltong and dry wors. pickles. a white-style wine made from black grapes. because to the character of the grape.On the other hand. Here are a few spices that you should have in your kitchen and the type of dishes to use them in …… Paprika . Blanc Fumé – a dry white wine. mulled wine and stewed fruit desserts. They are also traditionally used in fruitcakes. discard it. some grape varieties (such as hanepoot) can give the impression of sweetness. 9 . Cloves are also very good with game. even if the wine has been made in the dry style. stir-fries.A colourful. stews. Add to stews. cream-based sauces and poultry. Cloves . Once paprika loses its red colour and becomes brown. Blanc de Noir – any colour from white to pink. because the flavour will have faded. most often a dry wine. usually a wood-matured sauvignon. mild and slightly peppery favour.Paprika has a sweet. drinks and mulled wine. Coriander . It can be used fresh. The seeds should be roasted before being ground to bring out a deeper flavour.Coriander seed are available whole or ground and have a sweet. it is very good with curries. Ginger is one of the key ingredients in Asian cuisine. Use it mainly to add a subtle flavour and deep-red colour to food. fish and shellfish. meat dishes. curries and boiled meats like hams and beef. Some varieties like Spanish paprika can be quite hot. It is also used as a dye for fabrics and as a mild digestive. Use coriander in curries. especially ones that contain fruit. Cumin . clove 315ml sugar + 65ml liquid walnuts sunflour seeds plain yoghurt or cream + 5ml lemon juice or 2ml wine vinegar ¼ quantity tomato paste or 1½ quantity fresh tomatoes. star. especially pork dishes and stirfries. A stick or a little ground cinnamon added to savourydishes will enhance their flavour. Star anise is one of the main ingredients in Chinese five-spice powder. warm flavour. skinned. mulled wine and spice dishes. Cardamom is bought with the seeds still in their green pods.5 ml vinegar Mustard. stews.Cinnamon . 1 tbsp fresh 5ml dried herbs Lemon juice. It is used mostly in oriental dishes and as spicy. Add to curries. They can then be finely ground. Add to savoury dishes like curries. 1 tsp 2. North African and Middle Eastern dishes. seeded and cooked till soft Whole-wheat flour brown bread flour + rolled/crushed wheat to taste Herbs. 1 medium 125ml cup juice 10 . The seeds can be used whole or ground and shouled be used in moderation because the flavour can overpower more sublte flavours. Use it in oriental disches. Cumin is popular in Mexican.This is a very fragrant spice used extensively in Indian and Middle Eastern cuisine. vegetable dishes and drinks like coffee or hot chocolate. It also makes an attractive garnish. Star Anise . mince.A pretty. or whole pods can be bruised and added to a dish to achieve a more subtle flavour.Cinnamon is a gregrant. tomato-based dishes and vegetable dishes. If you don't have Self-raising flour Buttermilk Baking powder Castor sugar Cornflour Creme fraiche Egg All spice Honey Pecan nuts Pine kernels Sour cream Tomato puree Use 5ml baking powder for every 250ml cake flour natural yoghurt or milk + 12ml lemon juice or vinegar ½ quantity each cream of tartar + bicarbonate of soda finely ground white sugar double quantity of cake of bread flour plain yoghurt 2 egg yolks + 15ml water 5ml ground cinnamon + pinch each of ginger. The seeds keep them in the pods until just before you see them. Cardamom is used in sweet bakes.Cumin is a strongly flavoured aromatic spice. stews. sweet flavour. Cardamom . so add whole pod to stewed fruit or fresh fruit salad. slightly sweet spice that can beused for weet bakes and desserts and is also very good with savour dishes. especially curries. desserts. to produce a distinctive. 1 tsp dry 12ml prepared mustard Orange.shaped pod carries the star-anise seeds. Precautions include not coming into contact with people who are already infected. anyone who is suffering from other illnesses or who is likely to be badly affected by flu (asthma. one can Yoghurt. ginger and cumin Wine Substitutes If you don't have Liquer Use non-alcoholic extract. pawpaw. apple cider. but will also hasten your recovery. Foods that boost immunity Mother Nature has also given us a number of foods that can help to build up immunity so that we are able to fight infections like flu. etc or juice from fruit preserves Vodka water. coffee or coffee syrup Port juice grape juice + lime zest or lemon juice. eg.Tomato. vegetable stock. and eating the right foods. On the other hand. Influenza vaccinations are a good idea for young children. cabbage. green peppers 11 . If you are ill. cranberry juice or grape juice How to prevent flu You can prevent yourself from contracting flu by taking a number of precautions. school hostels. lung and heart patients) and people living in large communities such as army barracks. not totter around at work sneezing and coughing. guavas. tomato juice or grape jelly Riesling white grape juice mixed with water + pinch of sugar Rum rum extract Muscadel white grape juice mixed with a water + sugar Methode Champenoise or sparkling wine sparkling apple cider. apple. it's a good idea to stay at home from work or school if you have the flu so that you don't spread the infection. almond. the elderly. having your doctor innoculate you with flu vaccine. cherry. water Sherry apple cider. etc. plain Bread crumbs Carrots Tomato juice Curry powder 500ml chopped fresh tomato buttermilk. lemons. vanilla extract. grapefruit. apple juice. This is practically impossible because people are most infectious before the first symptoms appear. sour cream or cottage cheese + 5ml lemon juice cracker crumbs parsnips or baby white turnips 190ml tomato paste + 250ml water Tumeric +ground cardamom. Contact your doctor and discuss this option.oranges. This is not only considerate towards your friends and colleagues. you should stay in bed and rest. strawberries. broccoli. These foods include the following: • Foods rich in vitamin C . cranberry juice + lemon juice Red wine grape juice. apple cider or white grape juice +lime juice White wine white grape juice. cranberry juice. vegetable stock. The latter trace element also has a protective effect on immune function and is not always present in foods. fish oil capsules are taste. such as: Lactiflora or Acidoforte which contain Lactobacilli. Some popular breakfast cereals have recently been enriched with selenium. should consider taking a complete vitamin and mineral supplement. Make sure that the supplement contains vitamin C. Antioxidants stimulate immune function and help our bodies fight diseases and infections. van Heerden. cheese. No running around. boosts immunity by stimulating the body to produce substances called cytokines. yellow peaches (fresh and dried) Foods rich in omega-3 fatty acids . Our grandmothers were not so silly after all when they made their children take a spoonful of cod liver oil every day. By eating correctly and taking some precautions. and Intestiflora or Intestiforte which contain a combination of Lactobacilli and Bifidobacteria to boost immunity in general Infection fighters Vitamin C and beta-carotene are two of the most powerful antioxidants found in food. and stay in bed and rest. you stand a good chance of avoiding the unpleasant illnesses of winter. eggs. I believe that anyone who eats a well-balanced diet. you can take these capsules on a regular basis to boost your immunity.(Dr I. broccoli. such as Lactobacilli yoghurt and products that contain viable Lactobacilli and Bifidobacteria cultures. and trace elements like zinc and selenium. beta-carotene. and omega-3 enriched foods Foods rich in zinc . If you do contract flu. Supplements that boost immunity Generally speaking. .• • • • Foods rich in beta-carotene . peanut butter and unprocessed grains and cereals Foods that contain certain fermentation organisms. meat. Now that live cultures of Lactobacilli and Bifidobacteria can be purchased in capsule form at most health shops.and odourless.fatty fish. seafood. Bifidoflora or Bifidoforte which contain Bifidobacteria. people in the categories mentioned above who are exposed to greater risk of contracting flu and/or having serious side-effects. DietDoc) 12 . does not need supplements. Omega-3 fatty acids have a similar function and yoghurt products.fish. milk. which contain live Lactobacillus and/or Bifidobacterium cultures. Use the low-fat variety if you are scared that eating a milk product every day will push up your fat and cholesterol intake. butternut. just plenty of rest and warmth and you will get over this unpleasant illness a lot faster. Zinc is an essential trace element that also stimulates the body to fight infections like flu.V. spinach. However.pumpkin. which are involved in fighting infections. sweet potato. Take omega-3 capsules (salmon oil or cod liver oil) and try to eat a cup of yoghurt a day. Nowadays we don't need to hold our noses and swallow bravely. poultry. especially fresh and canned oysters. take extra vitamin C (fresh orange or grapefruit juice) and a zinc supplement. ! The pain should recede within fifteen minutes in most cases. ! This process will cure most chronic cough. ! Today's science says that. it was found that when the doctors treated their patients with a mixture of one tablespoon honey and half a teaspoon of cinnamon powder before breakfast. cold and clear the sinuses. even though honey is sweet. TOOTHACHE: ! Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey. CHOLESTEROL: ! Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea. ! Honey is produced in most of the countries of the world. This may be done 3 times a day (daily) till such time. ! Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases. ! As per the information received in a Medical Journal.If taken 3 times a day. COLDS: ! Those suffering from common or severe colds should take one tablespoon of luke warm honey with ¼ teaspoon cinnamon powder daily for 3 days. ! Honey can be used without any side effects for all kinds of diseases. out of the 200 people treated. if taken in the right dosage as a medicine. they found that within a week. ARTHRITIS: ! Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder. 73 patients were totally relieved of pain within a month. ! If drunk regularly. that the tooth has stopped aching. 13 . Mostly of these patients could not walk or move around freely. it will not harm diabetic patients. as well as Yunani medicine. pure honey taken with food daily relieves complaints of cholesterol. ! Ayurvedic. even chronic arthritis can be cured. it lowers the cholesterol level. ! In a recent research done at Copenhagen University. reduces the level of cholesterol in the blood by 10% within 2 hours. they started walking with less pain. and apply on the aching tooth. have been using honey as a vital medicine for centuries. Make a paste and massage it on the itching part of the body slowly. but after the therapy. when given to a cholesterol patient. ! As mentioned for arthritic patients . ! Arthritis patients can take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder every day.It is found that a mixture of Honey and Cinnamon cures most diseases. GAS : ! According to the studies done in India and Japan. relieves gas and pain in the stomach.m. guard your heart. ! Scientists have found that honey has various vitamins and iron in large amounts. Above all else. if taken with cinnamon powder. People ruin their lives by their own foolishness and then are angry at the Lord. FATIGUE: ! Recent studies have shown that the sugar content of honey is more helpful than detrimental to one’s body strength. take good notes…. jealousy rots it away. A relaxed attitude lengthens life. relieves acidity and digests the heaviest of meals.00 p. When your heart speaks. when the vitality of the body starts decreasing. Milton. who has carried out extensive research on this subject. and again in the afternoon around 3. it is revealed that honey. ! Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible. for it affects everything you do. increases the vitality of the body within a week. ! Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases. IMMUNE SYSTEM: ! Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. 14 .STOMACH UPSET: ! Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root. half a tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder taken daily after brushing. says that. ! Dr. INDIGESTION: ! Cinnamon powder sprinkled on 2 tablespoons of honey taken before food. animals in the field. May God fill your heart with gladness to cheer you. (With acknowledgement to Sue Lombard) Spesiaal aan al ons Vroue. EK is vrou! (Mandi Kleinhans) Gelukkig en bly was die dag toe die Reënt met die Sonskyn gaan trou het. May a rainbow be certain to follow each rain. met `n oneindige Liefde wat net Hy vir my kan skenk. For to conserve nature is your God-given duty. ek is ewig Sy dogter-kind! Wanneer ek. For wherever you venture to hunt. Hy droog my trane. God is everywhere. Versoen raak hul weer en betaal agterstallige Liefde ! met rente ! En Sonskyn en Reënt juig tesaam oor `n liewe klein dogtertjie: Lente! GEBOORTE VAN LENTE 15 . May you hunt with thankfulness in nature’s beauty. want ek. May the hand of a friend always be near you. Be ever conscious of God’s presence and protection For he made you in His own image to rule with conviction over the fish in the sea. hou SY hande myne . want wie is daar wat beter van my “vrouwees” weet? En al gaan my lewe of verhoudings deur donker dae. veelverwing die boog wat die Lug vir `n troupresent kunstig gebou het. sal Hy my altyd teen Sy boesem hou en daaraan herinner: ek is EKSTRA spesiaal. sal Hy gereed staan. ‘n pragtige verwerking van Ps. ek sal géén hartseer vrees nie. die gevoel van 'alleen' wees ervaar. die Sonskyn verdwyn en die Reënt word `n haelbui koud uit die noorde. birds in the air. ja. 23 Die Here is my Herder. Wanneer familie en vriende té ver is vir net gou-`n-drukkie-gee. Hy vertroetel en Hy vertroos my.A HUNTER’S PRAYER for YOU May the sun always shine on your windowpane. Getwis het hul eens op `n dag met `n storm verwytende woorde.stewig vas. as vrou. En ontspan! Nie elke gereg wat jy ooit aandurf. geen maaltyd is ooir onbelangrik nie!“ aldus Nataniël . die meditasie van stadig eet. glimlag op jou mooiste en skink nog wyn. dat jy jou dankbaarheid wys. Moenie die vel verwyder alvorens die karkas nie na behore rypgemaak is nie. Bring terug die seremonie. Geloof is om God op sy woord te neem en dit met Hom die lewe in te waag want geloof is daar om gebruik te word. vermy warm somerdae tensy karkas dadelik afgevoer kan word om bewerk en verkoel te word. Haal die pens en binnegoed so gou as moontlik uit. Die etenstafel moet elkeen verwelkom en vereer. Laat die bok so spoedig moontlik uitbloei. Normaalweg tussen 5 na 8 dae. GOUE ReëLS VIR DIE JAG VAN WILD (Met erkenning aan Chris Vorster) 1. Werk altyd uiters skoon en neem water veld toe om jou hande asook die mes te was nadat jy die bok keelaf gesny het. Die tafel is die plek van samekoms. en dat jou mooiste tabberd nie lê en vergaan tussen troues en begrafnisse nie. die plek waar jy jou kinders leer van smake. jy haal net diep asem. draai die musiek bietjie harder. die altaar van herinnerige. ’04. 6. 3. Jag altyd op koeler dae. 4. Kry jouself en jou gesin terug by die tafel. 16 . van behoorlik proe en mekaar waardeer. die paar oomblikke se rus. kry karkas in koelte 5.uittreksel uit „Clover“ – 26 Sep. Moenie die karkas met water afwas nie.Nataniël sê: „Net die kleur van `n emmer blomme by die mark is genoeg rede vir `n samekoms. Die sukses van gasvrou of gasheer wees lê daarin dat jy jou opgewondenheid deel met ander. gebruik verkieslik asyn met water gemeng. tekstuur en balans. ten minste een keer per dag. Nooi almal. kry die lot bymekaar en vier die gawe van eet. kook jouself lam of bel die spysenier. dat jy jou seëninge belangriker ag as jou kookvernuf. die kring van veiligheid. Af en toe lig daar `n wenkbrou of iemand is skielik nie meer honger nie. is `n treffer nie. 2. Laat 12 uur by kamertemperatuur hang of gebruik `n elektriese waaier. sonder Bene en senings. 15ml vars gemaalde gemmer.5kg Wildsvleis. in blokkies gesny 750g Spek. gemaal en gesif 1. gerooster en fyn gestamp (opsioneel) 20ml Vars gesnipperde OF 10ml droë salie 1 Knoffelhuisie. 15ml vars gerasperde neutmuskaat – alles gemeng) 5ml Suiker Knypie Salpeter 1-2 Knoffelhuisies.VLAKVARKWORS (Met erkenning aan Ben Heystek) 25 ml Heel koljander. 5ml gemaalde naeltjies.5kg Vlakvark. 15ml vars gerasperde neutmuskaat – alles gemeng) 5ml Bruinsuiker Knypie salpeter 60ml Komynsaad.5kg Vlakvark. CABANOSSI (Met erkenning aan Ben Heystek) 3. fyn gekap 80g Skaapderms Geur vleis. fyngemaak (opsioneel) 90g Skaapderms Meng vleis. VLAKVARK-PEUSELWORSIES (Met erkenning aan Ben Heystek) 1. Doop worsies `n paar sekondes in kokende water. Wenk: Die worsies kan agterna weer verhit word en sal veral lekker smaak as dit in tamatiesous verhit word. voeg knoffel en salotte by en maal nog `n keer. Stop vleismengsel in derms en draai in 120-mm-lengtes. bedek en laat oornag in yskas staan om geur te trek. Prut 10 minute in water voor opdiening. in blokkies gesny 70ml sout 10ml Vars gemaalde witpeper 5ml Speserymengsel (Resep: 60ml witpeper. in blokkies gesny 750g Spek. effens fyner. Verf `n bietjie gesmelte botter oor en braai. Sit met `n suurkoolgereg of warm aartappelslaai voor. Druk op `n vadoek droog. MaaI baie grof. 15ml vars gemaalde gemmer. bedek en laat oornag in yskas om geur te trek. in repe gesny 1 pak Cabanossi-speserye 1kg ys. Fyngemaal 5kg Spek. sonder Bene en senings.en spekblokkies met oorblywende bestanddele. 5ml gemaalde naeltjies. fyngemaak 2 Salotte.en spekblokkies met geurmiddels en speserye. sonder Bene en senings. in blokkies gesny 400g Derms 17 . sonder Bene en senings. Berook liggies tot goudbruin. geskroei. in blokkies gesny 60ml Sout 10ml Vars gemaalde swartpeper 5ml Speserymengsel (Resep: 60ml witpeper. rooster of posjeer 10 minute in water. in repe gesny 3 kg Maer beesvleis. Maal vleismengsel grof en stop in 75-mm Iengtes. 75kg Varkvleis. Moet nie te gaar gebraai word nie. of gebruik `n elektriese waaier. Meng liggies maar deeglik en maal nog `n keer. gebruik net so of vries. ontbeen en gevlinder 200 g spek. tiemie. Braai oor kole of rooster vir 15 min. in repies gesny 18 . en gooi sout en peper op. Kan ook in oond gebak word. sonder Bene en senings. olie en suurlemoensap en marineer vleis vir 2 ure. Maal varkvleis en spekblokkies effens growwer. Laat twaalf uur hang om geur te trek en omhulsel te laat droog word. GEVLINDERDE SPRINGBOKBOUD (Met erkenning aan Ben Heystek) (8 porsies. Stop vleismengsel in derm met deunsnee van sowat 25mm en Iaat oornag hang om “af te droog”. fyngemaak 20ml Sout 10ml Vars gemaalde swartpeper 10ml Salpeter 125ml Droë rooiwyn 750g Spek in 3mm blokkies gesny Salami omhulsel. maal fyn en meng met speserye en fyn ys. Berook die volgende dag 2 uur lank.Verkoel wilds-en beesvleisrepe tot naby vriespunt. 50mm in deursnee Meng vleisblokkies met al die geurmiddels. anders sal dit droog wees. Berook vier uur en hang tien dae lank op `n koel plek om droog te word. in 50-mm blokkies gesny 2 Knoffelhuisies. Voeg gesnyde spekblokkies by. behalwe die wyn en spek. bewaar soos wildsvleis-chorizo. Maal grof en voeg die wyn by. sonder Bene en senings. Stop omhulsel baie styf en bind met tou vas. voeg by wildsvleis mengsel en meng liggies maar deeglik. droog soos droëwors. WILDSVLEIS-SALAMI (Met erkenning aan Ben Heystek) 2kg Wildsvleis. Dit moet nog pienk in die middel wees. „COUNTRY GRILLED“ WILDSVLEIS (Met erkenning aan Renè van Zyl) 6 Wildsvleis tjops 15ml Suurlemoensap 125ml kweper jellie 2ml droë tiemie Swart peper 50ml olie 80ml Medium Cream Sherry 1 knoffelhuise – gekneus 5ml sout Meng knoffel. in 50-mm blokkies gesny 1.) 1 Springbokboud. Sprinkel met sjerrie en bedien met kweper jellie. SPRINGBOKLEWER IN NETVET (Met erkenning aan Ben Heystek) (16 porsies) Was die vars geslagte lewer in koue water en trek die dun vliesie af. in die vel gehang voor dit uitgesny is. laat dit koud word en marineer rugstring vir enigiets van vier uur tot twee. droog goed af. smelt die vet nie reg nie. Pas op vir te lank braai. 19 . drie dae. Braai sowat tien minute aan elke kant oor warm kole tot die vleis `n ligroos kleur kry. As dit `n ouer dier is. draai die lewer daarin toe en braai oor stadige kole sodat die vet stadig smelt. Bedruip gereeld met marinade. geur met sout en peper. SPRINGBOKFILET (Met erkenning aan Ben Heystek) 1 Springbokrugstring. word stil in jou gemoed en ervaar die Heilige Gees se vertroostende teenwoordigheid in jou lewe. Week die netvet in lou soutwater met `n lepel asyn in. As die kole te warm is. in skywe gesny en in ringe getrek 4 Takkies pietersielie. fyn gekap 50 ml Olie 15 ml Korrelmosterd Vars gemaalde swartpeper 2 Lourierblare 5ml Vars gekapte tiemie 15ml Worcestersous 50ml Asyn 8 swart peperkorrels Kook die marinade 30 minute. Sit met toe oë in ’n koel skemerbries. Marinade: 1 Groot ui. Geur die vleis met sout en pe per en braai sowat 20 minute aan elke kant oor warm kole. Meng al die bestanddele vir die marinade en laat vleis twee tot drie dae in die koelkas marineer. week die lewer 30 minute in karringmelk. gestamp Vlek die dik dele van die boud oop en stop met spek. Verwyder vleis.Marinade: 750ml (1 bottel) Droë wit wyn 150 ml Olyfolie 10ml Vars gekapte roosmaryn 2 Lourierblare 50 ml Asyn 5ml Vars gekapte orego 2 Knoffelhuisies. Sny dit in repies. fyngemaak 20 Swartpeperkorrels. Sny netvet in vierkante. geur met sout en peper en braai oor kole. skoongemaak 15ml Sout 3ml Fyn gemmer 15g (15ml) Bbotter 3 Skaapskenkels. maar moet dit nie te nat maak nie. VuIsel: Braai spek. Marinade: Kook at die bestanddele vir die marinade. peper en kruie. in repies gesny 4 Knoffelhulsies. Verwyder uit marinade. laat dit koud word en marineer filet sowat 30 minute.GESTOPTE ELANDFILET (Met erkenning aan Ben Heystek) (8 porsies) 1 Elandfilet Marinade: 250mI Olie 10ml Sout 10ml Tamatiesous 10 ml Gerasperde ui Vulsel: 250g Varkspek. korsies afgesny en gekrummel 125ml Asyn 10ml Worcestersous 1 Knoffelhuisie. in blokkies gesny 1 Ui. Geur met sout. Verwyder van hitte en meng met die kase en krummels. lardering en weekvloeistof 1 Springbokboud 40g (60ml) Rosyne 60ml Asyn 5ml Vars gemaalde peper 15ml Bruinsuiker Marinade: 250ml Karringmelk Pot braai: 50ml Olie Sout en peper gesny 2 Uie. geskraap en in skyfies gesny 500ml Vleisaftreksel 20 . in stukkies van 30mm 2 Wortels. Gebruik `n smallemmes en hol effens uit. Stop filet met vulsel. in skywe gesny en in ringe getrek 5ml Droë gemengde kruie 125g Spek. fyn gekap Sout en vars gemaalde swartpeper 50ml Gerasperde Parmesaan kaas kaas 3 Snye brood. afgevee en fyn gekap 30g (30 ml) Botter 5ml Droë gemengde kruie 200ml Gerasperde goed beleë CheddarWit muskadel Maak met `n slypstaal `n holte deur die lengte van die filet. samploene en uie in die botter tot die uie sag is en al die vloeistof verdamp het. POTGEBRAAIDE SPRINGBOKBOUD (Met erkenning aan Ben Heystek) (8-10 porsies) Vleis. fyngemaak 10 Vars roosmarynblare 250g Sampioene. Klam met `n bietjie muskadel aan. Voeg die bier by . aangemaak met 50ml koue water 125ml Room Suurlemoensap na smaak 30ml Vars gekapte pietersielie Lardering: Week die boud in die res van die bestanddele tot die rosyne uitgedy is. geur met sout en peper en voeg die res van die bestanddele . braai in olie en botter en geur met sout en peper. Giet sous deur `n sif. sonstrale op lowergroen wingerede dis die lewe 21 . Verwyder boud. Marinade: Bedek gestopte boud met karringmelk en laat 24-48 uur in die yskas staan. geur met sout en peper en prut nog 20 minute. Bedek en smoor tot vleis byna sag is. Plaas die skenkels terug in die kastrol op so `n manier dat die boud later daar op kan rus. SPRINGBOKPOTJIE (Met erkenning aan Ben Heystek) (6 porsies) 1 Springboknek. Stop boud met spek. die helfte van die uie en die varkspek vir 1½ uur in `n ysterpot. in skyfies 250g Sampioene.200ml Rooi wyn 10ml Mielieblom. braai skaapskenkels in die vet tot bruin en verwyder. afgevee Smoor nek. Wenk: Hierdie gereg kan ook effens anders voorgesit word deur dat die sous. verhit. Roer een of twee maal deur totdat die meeste van die vet uitgebraai is. Voeg die res van die uie by. rosyne en knoffel. Proe en geur met sout. Voeg die orige groente by. geskraap 1 Springbokblad. en roer mielieblom geleidelik by tot die sous verdik. oor die vleis gesmeer word. Drup dan die room bo-oor en verbruin dit onder die element van `n oondrooster. wortels en sampioene by. aftreksel en wyn by en verhit tot kookpunt. geskrop gesny 250g Wortels. Roer room en suurlemoensap by en prut een minuut. Verwyder boud. Voeg kruie. Plaas boud bo-op die skenkels. Sit voor met gestoofde kwepers. sonder die room. peper en pietersielie. bedek en prut sowat drie uur. die ruimte om asem te skep. Potbraai: Droog vleis af. Braai uie en wortels tot uie sag en deurskynend is. blad. in skywe gesaag gesny 500g Swoerdlose spekvleis. asook die knoffel en spekvleis. gesnipper Sout en peper 10ml Fyn gerasperde neutmuskaat 30 ml Worcestersous 80ml Tamatiesous 500g Aartappels. ontbeen en in blokkies 1 Blikkie (340 ml) bier 5ml Fyn naeltjies 250ml Asyn 80ml Rooiwyn 80ml Vrugteblatjang 350g Murgpampoentjies.behalwe die murgpampoentjies. Die weelde van tyd. wortels.5ml Swartpeper 6 Heel peperkorrels 22. heel uie en heel wortels kan bygevoeg word net voordat die vleis gaar is. en verbruin. Voeg 500 ml van die marinade by. 125ml asyn of 250ml sjerrie 125ml Water 2. Verhit tot kookpunt. As die pan te klein is. gebraaide aartappels. Indien verkies. Stel die oond op 180°C. WILDSMARINADES (Met erkenning aan Ben Heystek) Die volgende marinades is heerlik vir wildvleis. Marineer die vleis `n dag of twee daarin. prut 5 minute en Iaat afkoel. Plaas die boud in `n oondpan en bedek met `n stuk heel varkspek of oorskietrepe met velkant na bo. MARINADE 3 375ml Rooiwyn. appelof maroelajellie. Marineer die boud 1 tot 2 dae. gekap 2 Huisies knoffel.5ml Bruinsuiker prut 5 minute en Iaat afkoel. Bedek die pan met aluminium foelie of `n deksel en oondbraai 2 tot 2½ uur. Dien altyd op met kweper-. gekneus 5 Heel naeltjies Meng alles saam. Draai die vleis gereeld om. 5ml Sout 2 Lourierblare 3 Heel naeltjies Meng alles saam. Aartappels. gekap 125ml Kookolie 2 Takkies vars pietersielie. verwyder die gaar boud en oondbraai groente in dieselfde bak.OONDGEBRAAIDE WILDBOUD (Met erkenning aan Ben Heystek) 1 Wildsboud van sowat 3 kg Knoffelhuisies na smaak (opsioneel) Marinade smaak 250g Varkspek Heel naeltjies na smaak (opsioneel) Sout en vars gemaalde swartpeper na Vries spek en sny in repe (dan is dit makliker om die vleis te lardeer). Verhit tot kookpunt. Lardeer die boud met die spek. MARINADE 2 375ml Rooiwyn 125ml Asyn 1 Ui. Verhit tot kookpunt. gekap 250ml Wit wyn 30ml Asyn 2 Lourierblare Sout en peper na smaak Meng alles saam. kan `n knoffelhuisie en `n heel naeltjie in van die gate gestop voor dit met die spek gelardeer word. Ideale bykosse by wildboud is koring. 22 . Droog die vleis af met kombuis papier en geur met sout en peper na smaak. heel uie. prut 5 minute en Iaat afkoel. gestoofde droëvrugte of kwepers en groen boontjies. MARINADE 1 2 Uie. Lemoen. Voeg res van bestandele by behalwe sampioene.of 60ml Kookolie 5ml Fyn knoffel 5ml Gemaalde gemmer WILDSVLEIS BREDIE (Met erkenning aan René van Zyl) 750g wildsvleis blokkies 75g vet/botter 8 wortels 12. 500ml Appelkoos-.MARINADE 4 250ml Droë witwyn pynappelsap 30ml Sojasous 1 Lourierblaar 5 Heel naeltjies Meng alles saam. Marineer vleis 1-2 uur in die „Milk Stout“ bier. Bak met deksel op vir 2 ure. Geen kooktyd nodig. HOENDER VANAF DIE VRIESKAS NA DIE OOND (Met erkenning aan Rina Fourie-Sűpra) 2kg bevrore hoender stukkies 1 pak sampioen soppoeier (of ½ sampioen gemeng met ½ wit uiesop) Appelkooskonfyt Sous: 20ml middelmatige kerriepoeier 20 ml worcestersous 200ml blatjang 450ml mayonnaise 20ml Wellington Sweet Chilly Sauce Sout en peper Stel oond op 180°C.5ml worcestersous 5ml sout 600ml „Milk Stout“ bier 100ml meel 120g sampioene 2ml droë gemengde kruie 2ml peper Stel oond op 160°C. roer aanhoudend vir ± 2 minute. Meng res van bestanddele en skep oor hoenderstukke. Roer sampioene in en bak not 25 minute. Rol hoender in soppoeier en plaas in oondskottel. Sit bietjie appelkooskonfyt op elke stukkie hoender. (Kan ook in pot gemaak word). 23 . Roer res van „Milk Stout“ by totdat dit dit is. Verwyder deksel en bak tot bruin. Smelt vet en roer meel in. Om met jou hele hart lief te hê is soos om `n deeltjie van die hemel te ontvang. Bedek en bak tot sag. Sit warm voor met botter en konfyt. Vryf margarien in. REGTE TEXAS RIBBETJIES (Met erkenning aan Rina Fourie-Sűpra) 2 kg vark of skaap ribbetjies 2 uie 3 lourierblare 2 huisies gekneusde knoffel Sout en peper Sous: 250ml tamatiesous 125ml blatjang 1 fyngekerfde ui 15ml mosterdpoeier 125ml asyn 1 x 65gr tamatiepasta 45ml suurlemoensap 125ml bruinsuiker 4e Sweet chillie sauce 50ml worcestersous 250ml vleisaftreksel Sny ribbetjies in stukke en kook sag in 250ml vleisaftreksel Gooi in kastrol en prut vir 10 min. Beslag is slap. bakpoeier en sout saam. 24 . suiker. Plaas in gesmeerde klein muffin pannetjies.KOOKWATER VETKOEK (Met erkenning aan Babsie van Oudtshoorn) 275g (500ml) ongesif afgemeet koekmeelblom 10ml bakpoeier 2 eiers Kookolie vir vlak braai 25ml suiker 2ml sout 250ml kookwater Sif koekmeelblom. Sif meel. Neem houtlepel druk steelkant in meel en druk gaatjie in balletjies – nie dwarsdeur nie. Verwyder uit sous en braai tot bros of. Voeg kaas by en vorm sagte deeg. Braai vetkoek totdat die onderkant goudbruin en die bokant vol lugborrels is. Klits eiers in `n aparte mengbak. Plaas klontjie konfyt in en bak 15-20 min. bak in foelie in oond. Skep lepelsvol in pan met matige warm kookolie. Lê vleis in warm sous vir ½ uur. Voeg by meelmengsel en klop met `n houtlepel tot goed gemeng. Draai om en braai totdat die onderkant goudbruin is. Plaas vetkoek op kombuispapier sodat oortollige olie kan dreineer. Laat afkoel en verpak in lugdigte houer. Klits kookwater by eiers en klits goed. KAASHAPPIES (Met erkenning aan Rina Fourie-Sűpra) 560ml koekmeel 10ml bakpoeier 250gr sagte margarien ½t sout 650ml gerasperde cheddarkaas Fyn appelkooskonfyt Stel oond op 200°C. Wanneer gaar. sout en bakpoeier saam. skep sous oor en bak ½ uur tot bruin. Maak bolletjies so groot soos okkerneute. Bak by 180°C vir 15 min. Meng mielieblom met litchisous. roer sampioensop en worcestersous by en skep oor visvingers. versier en bedien met geelrys. Skep in opdienbak. Kan in voedselverweker nog fyner gemaal word. voeg sout by. 250 ml Water 10 ml Soyasous 25 ml Mielieblom 1 blokkie hoenderaftreksel 5 ml Worcestersous Dreineer litchis – hou sap eenkant. aftreksel.VISVINGERGEBAK (Met erkenning aan Rina Fourie-Sűpra) 750g visvingers 25ml olie 30ml worcestersous 1 groot pak “chutney chips” 1 groot ui – gekap 1 x 450ml blik sampioeneroomsop 200ml gerasperde cheddarkaas Plaas vingers op bakplaat en bak by 180°C vir 25 min.prut stadig tot verdik. Meng kaas en gekrummelde “chips” en gooi bo-oor. Gooi in glase. Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico. Skep `n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas. of koud met `n bietjie joghurt. gooi water. Braai ui in olie tot sag. drup nog gesmelte sjokolade oor en sit dadelik voor. Bedien met aartappels en griekse slaai. Plaas in gesmeerde oondvaste bak. Skil en kap of rasper die aartappels enm voeg by seldery en water. Dien warm op met pietersielie of strooi paprika bo-oor gestrooi. Elke nuwe dag is `n boodskapper van God 25 . verwyder Bene en vel. Gooi hoenderstukkies in – roer mengsel stadig deur tot warm. DOM PEDRO MET SJOKOLADE EN NEUTE Smelt donkersjokolade en drup in `n dun straaltjie al in die rondte in vier wynglase. worcestersous bring stadig tot kookpunt. Bring tot kookpunt en laat prut totdat al die groente gaar is. LITCHIHOENDER 1 Gaar hoender. tot gaar. Sny in stukkies. gooi by aftreksel . soyasous.of sjokoladelikeur. SMAAKLIKE AARTAPPEL EN SELDERYSOP 7 selderystingels ¾ liter water 6 middelslag aartappels Sout na smaak 25g margarien Kap seldery in klein stukkies en soteer in gesmelte margarien. In pan. meng met 1 koppie gerasperde kaas. geskil. Garneer die drankies met kruisement en Goldcrest marachino kersies. WILDEVARK MET SUURROOMMARINADE (Met erkenning aan René van Zyl) 1 wildevarkboud 125g spek 10ml sout 1ml vargemaalde swartpeper 1 gekapte ui 30ml gekapte pietersielie 250ml vleisaftreksel 15ml botter 15ml kookolie 500ml suurroom = marinade (of joghurt. smeer oor brood. Maar die glase vol met koue droSkep `n lepelvol in elke vonkelwynglas. Voeg ui by en soteer. Skep `n lepelvol in elke vonkelwynglas. SOMERSOP 300ml tamatiesap 1 eier Sout en varsgemaalde swartpeper 300ml laevet-joghurt 25ml suurlemoensap Takkies bronkors vir garnering Meng al die bestanddele behalwe die bronkons in `n menger. Draai vleis af en toe om. Sny spek in repies en lardeer wildsboud daarmee. KOUE JOGHURTSOP 500ml laevet joghurtm ongegeur 250ml kour hoeneraftreksel 6 ysblokkies 2 komkommers. Plaas repies ham of spek op en bak vir ± 10 minute in taamlike warm oond. voeg vleis by en marineer 24 uur in yskas. Haal vleis uit marinade en droog af met `n papierhanddoek. AARBEI VONKELWYN Meng 1 blik Goldcrest aarbeie OF 1 blik Goldcrest frambose in `n voedselverweker tot glad. Verdeel in 6 individuele bakkies en garneer met skyfies radyse en vars kruisement. Voeg verhitte vleisaftreksel by en verlaag 26 . Maar die glase vol met koue droë of halfsoet vonkelwyn. karringmelk or suurmelk). met pitte verwyder en fyn gerasper 125ml gekapte radyse 15ml asyn 12.5ml olyfolie 15ml varsgekapte kruisement Sout en peper Meng al die bestanddele in `n mengbak en klits deeglik. Braai vleis bruin in olie en bottermengsel. Bedien in sopborde en garneer met bronkors.VINNIGE AANDETE Neem 4 sny brood. Klits 1 eier. Behou marinade. Meng die marinadebestanddele. smeer botter op en `n klein bietjie mosterd. .temperatuur. `n koel stoep en agter die groen voordeur wag `n vrou. vol verrassings. Sit voor saam met noedels of gekookte aarappels. sampioene. POFKAASGEREG 250ml gerasperde Cheddarkaas 2 dik snye brood (verkrummel) 2. Hier geld geen voorskrifte nie. doringtakkies en mieliestronke as kole. gekapte pietersielie. geurmiddels en eier by. jeripico. 27 . varkspek. Week skoongemaakte lewer en niere vooraf vir ‘n paar uur in of melk of yoghurt. groen rissie. voeg broodkrummerls. In `n stil straat staan `n huisie met `n tuin met welige laventelbosse. aangesien dit maar ‘n droë spul kan afgee. room – en ‘n koningsdis wag om verorber te word. Voeg 250ml deurgesygde suurroommarinade by die vleis. Sit deksel op en prut totdat die vleis sag is. maar moet nie laat kook nie. Waak teen oorgaarmaak. Vorm frikkadelle en braai tot gaar in warm pan met `n bietjie olie in. Bak in 6 individuele gesmeerde bakkies by 190°C vir ± 20 min. Haal deksel af en prut tot feitlik al die vloeistof weggekook het. en wat aanbeveel word. LEWER en NIERTJIES (Met erkenning aan Chris Vorster) Dit bly maar een van die lekkerste velddisse met ‘n paar miskoeke. indien verlang.. Vir ontbyt is jou verbeelding jou resep. tot opgepof en goudbruin. bak 1 uur in oond in `n vlakkerige pan by 180°C.. Geniet met sout en peper wat in jou rugsak of geweersak behoort te wees.5ml sout 2 eiers 1 groot ui 3 takkies pietersielie Goeie knypie rooipeper 500ml afgeroomde melk Rasper kaas en ui. Of.. uie. VINNIGE “FRIKKIES” (Met erkenning aan Rina Fourie-Sűpra) 500gr maer maalvleis 1 pakkie bruin uiesoppoeier 250ml room Meng alles saam in bak en laat staan ± 20 min. kliertjies en nierpypies te verwyder. Klits eier en melk saam meng by kaasmengsel. maar die geheim is om dit skoon te was en alle membrane.tamatie. Die wêreld kan mos `n minuut of vier wag. draai gereeld om en hou in yskas vir 3 dae. TRADISIONELE DroëWORS (Met erkenning aan Chris Vorster) 5 kg vleis (3. vet en uie op stokkie en braai. uie en blare. stop derms. sny in verlangde diktes. is dit nog ‘n tradisie wat besig is om verlore te raak. Soms moet jy eenvoudig `n oomblik stilstaan om tot verhaal te kom.nie te styf. hang op. maal. 11 kg vleis 190 ml koljander Asyn is opsioneel 350 g growwe sout 13 ml peper Verwyder alle sigbare senings.5 kg bees) 25 ml koljander 5 ml peper 30 ml sout 31 ml Worcestersous 2. maal en stop die wors. pak vleis in lae en gooi sous oor. trouens.5 kg wild en 1. Ryg vleis. `n koffieblaaskans kan jou net goed doen. SOSATIES (Met erkenning aan Chris Vorster) 1 kg sagte wildsvleis in blokkies gesny 500 ml asyn sout en peper na smaak 2 – 3 e matige kerriepoeier 300 g skaapvet in blokkies 10 ml suiker 2 groot uie in skywe gesny Gekneusde vars lemoen of lourierblare Meng al die bestandele.5 fyn gemaalde naeltjies Meng die vleis met al die bestandele.TRADISIONELE BILTONG (Met erkenning aan Chris Vorster) Met al die slaghuise wat regstaan om jagters se vleis te bewerk. 28 . WILDSWORS (Met erkenning aan Chris Vorster) 5 kg wildsvleis (helfte wild ander helfte skaap of vark of bees) 50 ml sout 50 ml koljander 5 ml peper 250 ml asyn 125 ml Worcestersous 100 g hawermout Meng alles. Asem diep in en ruik die koffie. lê vleis vir 48 in mengsel en hang op. 29 . sous kan weer gebruik word. 'n Stukkie vleis wat op die kole sis. voeg kerriepoeier en appelkooskonfyt by. klits 2 eiers met 250 ml melk en gooi oor mengsel. voeg die volgende by terwyl u roer: 375 ml geweekte en fyngedrukte appelkose 10 ml borrie 125 ml rooiwyn 20 ml sout 25 appelkooskonfyt of blatjang 25 ml kerrie 5 ml gemmer 75 ml bruin suiker 250 ml water 8 peperkorrels 500 ml asyn Laat koud word. BOBOTIE (Met erkenning aan Chris Vorster) 1 kg maalvleis 1 groot gekerfde ui 25 ml appelkooskonfyt 5 ml borrie 2 snye brood. skep in bak. liggies in bietjie olie vir 5 –8 minute.SOSATIE SOUS (Met erkenning aan Chris Vorster) Smoor 6 – 8 uie. vleis en 13 ml room by. Haal pan van stoof af en voeg fyn gedrukte brood. Skep die mengsel in gesmeerde vuurvaste bak en bak vir 25 minute. BOBOTIE MET WILDSVLEIS (Met erkenning aan Chris Vorster) Braai 4 groterige uie in botter. steek gerolde lemoenblare in mengsel en bak by 180°C vir 30 minute. Bedruip sosaties met van die sous. Voeg hierby 30 ml gemmer 10 ml sout 15 ml kerrie poeier 2 ml peper 15 ml borrie 30 ml bruinsuiker Voeg die volgende by hierdie kerriemengsel: 2 snye water geweekte brood 1 kg gemaalde vleis ( 750 g wild en 250 g vet skaapvleis) 60 ml blatjang 30 ml appelkooskonfyt 150 ml rosyne 30 ml Worcestersous 30 ml tamatiepuree 30 ml room Kook die mengsel vir 30 minute oor lae hitte. giet oor vleis en laat vir 3 dae daarin lê. Klits 2 eiers en 250 ml melk en giet oor mengsel en bak vir ‘n verdere 20 minute. geweek in melk 20 ml matige kerriepoeier 125 sultanas ‘n Paar suurlemoenblare Soteer uie. bly darem maar 'n hemelse ding. in ringe gesny. voeg room by en roer gekapte pietersielei by.FILET GEREGTE (Met erkenning aan Chris Vorster) 2 kg rugfilet 50 ml sjerrie 1 blikkie sampioensop 13 ml room 50 ml botter sout en peper na smaak 5 ml vegamine 15 ml pietersielie Braai vleis in botter. As die vleis amper sag is. piesang. Drup suurlemoen oor en werk toe. Gooi 1 koppie room oor en bak stadig totdat sous dik en bruin is. SOUSBêREMENGSEL (Met erkenning aan Chris Vorster) 1 pak mielieblom 1 pakkie beesstert sop poeier 1 pakkie bruin uie sop poeier 1 pakkie sampioen sop poeier 1 pak souspoeier (500ml) 1 pakkie wit uie sop poeier 1 pakkie tamatie sop poeier Meng alles goed. soteer – voeg sop by en prut tot sag. voeg 250 ml geweekte droëvrugte asook die water waarin vrugte geweek is. peper en room by. gooi die marinade oor asook sout en peper en ‘n paar naeltjies na smaak. Dit is heerlik. Laat oornag marineer in 250 ml droë rooiwyn of appelkoossap en 5 ml suiker. 30 . WILDSBOUDSTUKKE OF SCOTCH FILET (Met erkenning aan Chris Vorster) Sny 3 of meer groot spiere uit die boud uit of na gelang van hoeveelheid gaste. RUGFILET (Met erkenning aan Chris Vorster) 1 rugbiltong sny in dwartse maar nie deur nie Geur met sout en peper en mosterd. Skroef toe in fles en gebruik dit om vleissous mee te verdik. Stop die stuk met spek en repies wortel. by. Braai vleis bruin in 10 ml olie. Vul snit met bacon of met vrugte soos perske. Verf met olyfolie en bak vir ongeveer 1 uur. voeg sout. Bak verder tot sag en gooi net voor opdiening 150ml room by. gebruik kasserol met deksel. appelkoos. Sit dadelik voor met kruie brood (resep onder „Brode” en vars gemengde slaai. Kies `n redelike groot bak sodat die poeding 4cm dik sal wees. laat afkoel plaas in yskas tot goed koud en bedien. Glip uit vorm en garneer met tamatie. Bak vir ± 40 min. speserye. melk en joghurt met `n klitser en roer pampoenpuree by. sny pampnoen in groot stukke en kook in soutwater vir ± 10 min. Voeg fyn pynappel en res van bestanddele by. Behou die sous.YSKOUE PAMPOENPOEDING 700g pampoen 40g korente 20g botter 60g meelblom 50g suiker 4 eiers 250ml afgeroomde melk 40ml laevet joghurt Neutmuskaat. roer bietjie botter by tot sous verdik. Voeg gedreineerde korente. Neem die steel van `n houtlepel en druk `n 2cm tonnel in die middel van die rugstring. suiker.en biltongmousse in `n pypsak en vul die holte van die rugstring daarmee. en dreineer. Plaas rugstring in oondpan en bak vir ± 20 minute. biltong-poeier.EN BILTONG-MOUSSE Verhit oond tot 160°C. by 170 °C. Meng meelblom. Neem `n rou hoenderbors en verwyder die vet. `n draaitjie gemaalde peper. hou stroop eenkant en maak pynappel stukkies fyn Vul stroop aan met koue water tot 200ml volume bereik – hou eenkant 30ml asyn 125ml laevet joghurt 100g korrel (growwe laevet) maaskaas 50ml gekapte pietersielie Knypie rooipeper 1 tamatie. Verwyder alle vet van die kudu-rigstring. `n bietjie gerasperde neutmuskaat. Plaas bak in oondpan gevul met water. KUDU-RUGSTRING GEVUL MET HOENDER. peper. meng met die wit van `n eier. sout en repies suurlemoenskil by. Laat effens stol tot die styfheid van eierwit. Sous: Meng genoeg rooiwyn met die sous en reduseer vir 2 minute. 31 . repies suurlemoenskil Skil. Smelt botter in braaipan voeg pampoen by en soteer tot al die vloeistof verdamp het. sout. eiers.5 tot 2cm dik skywe. Plaas die hoender. Sny in 1. Verwarm olyfolie in `n braaipan tot matig en braai die vleis vir 2 minute aan albei kante. Skep mengsel in bak. Week korente in koue water. in blokkies gesny vir garnering Los jellie op in kookwater. Giet in gesmeerde vorm – plaas in yskas tot ferm. GESOLDE KAASSLAAI 1 pakkie groenpruimjellie 250ml kookwater 1 blik x 410g pynappelstukke – dreineer. Maak die oopkant styf toe met `n tandestokkie of stukkie lyn. Gooi oor gesnywe skywe en bedien. Wanneer gaar. sout en peper na smaak. voeg pynappelstroop by. Haal uit en laat rus vir 5 minute. vlok met vurk. 4e tamatiesous 1t worvestersous 1t peper 5ml ansjovissmeer Meng goed en hou eenkant. tot styf. Gooi eiermengsel stadig by warm melk terwyl jy aanhoudend klits.SJOKOLADE BRANDEWYN POTPOEDING 350ml koekmeel 30ml kakao 7. Voeg brandewyn by sous. Laat prut met deksel op. Gooi in gaar tertdop en bak vir ± 35min. Gooi gemaalde kaneel oor of meng 100ml klapper en 10ml suiker – gooi oor vulsel en bak dan. slaaiblare.geskei Klits goed saam 100ml melk 60ml koekmeel 125ml suiker 1 gaar tertdop van keuse Stel oond op 180°C. 32 . Klits eierwitte styf en vou by afgekoelde melkmengsel. VIS VOORGEREG 1kg stokvis 1 koppie suurlemoensap 1 koppie slaairoom 1t mosterd 1t sout 1 klein ui – fyngekap 15ml peri-perisous Kook saam tot vis gaar is en laat afkoel. Sit voor met geklopte room. Meng vis met sous en bedien op OUMA SE MELKTERT (Met erkenning aan Rina Fourie-Sűpra) 500ml melk Verhit saam 30ml botter Knypie sout Stuk heel pypkaneel 2 ekstra groot eiers . Verwyder vel en grate van vis. Laat afkoel.5ml koeksoda 1ml sout 100g pekan neute – gekap 125g gesmelte botter 125ml fyn appelkooskonfyt Meng al die bestanddele saam vir die poeding Stroop: 325ml suiker 500ml kookwater 250ml perske / lemoensap 75ml brandewyn Plaas suiker en water in potjie op vuur en roer tot suiker opgelos is Voeg sap by suiker en bring tot kookpunt. Hou aan roer tot verdik. Skep eetlepels van beslag in kokende stroop. Bak in oond vir 20 minute. 5e broodkrummels en 1t lemoenskil en strooi bo-oor. 1½ k water Hou warm 3e botter 1e suurlemoensap ¼t sout Beslag: 1½k meelblom ½k melk ½t sout 1 geklitste eier 2½t bakpoeier ½k margarien ½k suiker 1e marmelade 33 . Sous: 3 uie gekap 100 ml botter 15 ml sout 1 liter melk 250 ml suurroom 500 g gekerfde sampioene 20 ml mosterd poeier 50 ml koekmeel 50 ml gekapte pietersielie Soteer die uie en sampioene in botter. voeg mosterd. Skep uit in ‘n diep bak. Giet sous oor die frikkadelle en bedien dadelik. Voeg pietersielie en room by net voordat u dit bedien. Sit klontjies botter op en bak in matige oond tot goudbruin. Meng 3e bruinsuiker.FRIKKADEL STROGANOFF (Met erkenning aan Chris Vorster) 2 kg gemaalde wildsvleis 2 groot gekapte uie 25ml vars pietersielie of 10 ml gedroogde pietersielie 75 ml suurlemoensap 15 ml gerasperde suurlemoenskil 4 snye brood geweek in 450 ml vleisekstrak 20 ml sout Meng alles goed en vorm klein frakkadelletjies. Meng 2e heuning met ½ koppie brandewyn en giet oor patats. GEBAKTE SOETPATAS MET BRANDEWYN 450g patas – geskil. Sny in skywe en plaas in gesmeerde oondpan. kook in soutwater vir 15 min. sout en meel by. Voeg warm melk geleidelik by en roer oor lae hitte tot dik. LEMOENPOEDING OP DIE VUUR Maak eers die sous in `n diep 3-pootpot op die vuur Sous: 1k suiker Meng en bring tot kookpunt. Klop suiker. 1 x 410g blik perskeskywe – snipper in klein stukkies – hou sous eenkant 100g Cheddarkaas – in klein stukkies gesny = OPSIONEEL 1 ui fyn gekap 1 soetrissie (rooi or geel) ontpit en fyn gekap 150g gebleikte sultanas 125ml mayonnaise Meng saam 25ml matige kerriepoeier Voeg alles liggies saam en verkoel Kyk na alles om jou asof jy dit vir die eerste of die laaste keer sien. Sif droë bestanddele saam en maak aan met melk. plaas deksel op en laat stadig prut vir 1½uur. verdun met hoenderekstrak). pietersielie en grasuie. voeg hoender by en roerbraai tot gaar. Moet nie die deksel afhaal tydens die bakproses nie. HOENDER BREYANI (Met erkenning aan Rina Fourie-Sűpra) 500ml natuurlike joghurt 15ml gerasperde vars gemmer 3 gekneusde knoffelhuisies 20ml kerriepoeier 700gr hoenderborsfilette – ontbeen. Voeg res van marinade by en verhit tot kookpunt (indien mengsel te dik is. Skep vleis uit op rys en garneer met eier. Skep beslag in warm stroop. maar plaas `n paar kooltjies op die deksel en sorg dat daar gedurig genoeg kole rondom die potjie is. Braai ui in botter. eier en margarien tot romerig. of tot gaar. ontvel en in blokkies gesny 30ml botter 2 uie – gekerf 200gr gaar Basmati rys 2 hardgekookte eiers – in ¼e gesny 20ml pietersielie 3 grasuie in ringe gesny Meng goed en plaas oornag in yskas Verwyder hoender uit marinade.kook noedels vir ± 20 min. GLIPPERTJIESLAAI (Met erkenning aan Rina Fourie-Sűpra) ** Onthou noedels kook gou pap ** 1 pak rysnoedels . Dan sal jou tyd hier op aarde vol vreugde wees. Trek potjie effens weg van direkte hitte. anders sal die poeding platval. gooi deur sif. 34 . Voeg marmelade by. swartpeper. sjerrie. bakpoeier. gesnipper 1 blikkie (375g) Weense worsies – gedreineer 25ml fun gekapte pietersielie 1 uit – grof gerapser 2 eiers – geklits 100g (250ml) gerasperde kaas Meng die bskuitjiekrummerls en botter/margarien en voer die wande en boom van `n tertbak van 25x15x5cm daarmee uit. hanepoot. Strooi oorblywende krummels oor en sit louwarm voor. Marinade: 1 koppie rooiwyn. Roer die spekmengsel by en laat die vulsel `n bietjie afkoel Roer die kaas by en skep in krummelkors. sout en 25ml suiker saam. of suurlemoensap halwe koppie bruinsuiker halwe koppie appelkooskonfyt Laat die boud oornag in marinade lê. muskadel. jeripico. Hou `n bietjie van die krummels on bo-oor te strooi. Pak krummels in `n laag op die boom en langs die kante. koljander en knoffel. Bak 15 minute en gooi dan die suurroom gemeng met die eiergele oor. WILDSBOUD OP DIE OOPVUUR (Met erkenning aan Chris Vorster) Stop die boud met vark of stertvet wat vooraf gerol is in mengesel van speserye – sout. Vryf die botter in die mengsel (lyk soos broodkrummels). gooi die res van die witsuiker gemeng met die kaneel oor. worsies. 35 . naeltjies.ONGEBAKTE SOUTTERT 1 pak (200g) kraakbeskuitjies – verkrummel 75g (80ml) botter/margarien – gesmelt Vulsel 500ml melk 1 pakkie (50g) hoendernoedelsopmengsel 125g ontbytspek. eiers en pietesielie en verhit dit oor matige hitte tot kookpunt. Bedien warm of lou met `n dun vla. Braai die spek en uit saam tot gaar. Bak 30 minute. Rangskik die perskes mooi daarop. Meng die sop. Verhit die melk en kook die sop stadig daarin totdat die noedeltjies sag is. Sif koekmeelblom. PERSKEPOEDING 240g (500ml) koekmeelblom Knippie sout 115g (125ml) botter 5ml fyn kaneel 2 eiergele 2ml bakpoeier 200g (250ml) witsuiker 12 ingemaakte perskehalwes 250ml suurroom Voorverhit oond tot 180°C. Sny die worsies in skyfies. Smeer `n vlak oondskottel met botter. saam met die draad van die gvleis. Sif droë bestanddele 3 x saam. met dun repies spek te stop. Bardeer: Om te bardeer. beteken om vleis wat arm aan vet is. Gooi 1 koppie rooiwyn en 3 koppies room oor. bedruip dikwels. 36 . Bedien met vla of roomys.Vryf ‘n ysterpot uit met knoffel. Party verkies om met wyn te marineer. Tydens die gaarmaaktyd bedruip die vet die vleis. sonstrale op lowergroen wingerde . die ruimte om asem te skep. GEURIGE AARTAPPEL BALLETJIES Meng kapokaartappels met genoeg romerige slaaisous om `n styewe mengsel te vorm. asook wortels. Voet sout en paprika na smaak by en dan genoeg gerapserde kaas om `n deeg te maak. plat skywe spekvleisvet te bedek. Giet in gesmeerde oondvaste bak en bak vir 45min. laat dit baie stadig bak of kook. Sous: 250ml room 100gr suiker 100gr margarien/botter 125ml brandewyn Smelt alles saam en giet bo-oor poeding sodra dit uit die oond kom. Steek gaatjies met vurk om sous te help intrek. Vou beurtelings met melk by meel. Garneer met pietersielie. peperkorrels en lourierblare. Klits eier en suiker tot lig. betken om die oppervlak van die vleis met groot. Marinades: Elkeen het sy eie voorkeure met wildsvleis. Vorm in balletjies en rol in fyngerasperde biltong of kaas. WILDSVLEIS Lardeer: Om te lardeer. braai die boud in botter en olie om die boud te seël. Klits konfyt by. kruie. MALVAPOEDING MET SKOP (Met erkenning aan Rina Fourie-Sűpra) 2 eiers by kamertemperatuur 250ml strooisuiker 15ml appelkooskonfyt 320ml koekmeel Knypie sout 5ml koesoda 30ml botter 5ml asyn 125ml melk Stel oond op 180°C. bak of kook die boud tot amper sag in die marinade. Sit koud voor aan peuselstokkies. seldery. Die weelde van tyd. Jy kan `n gekerfde ui bysit.dis die lewe. smeer appelkooskonfyt oor en laat baie baie stadig braai.behoort nou ‘n lekker bruin sous te nie. Ondervinding het my geleer karringmelk of ongegeurge joghurt is die beste. preie. Dit word met `n lardeernaald gedoen. the luckier I become. Smeel 2 kolwyntjiepanne. Abraham Lincoln . Skep opgehoopte teelepelsvol in holtes van pannetjie – skep dan vismengsel bo-op. In dieselfde bak. Meng Cointreau en lemoensap en borsel bo-oor balletjies – versier met gesifte versiersuiker – bedien dadelik. Net voor opdiening. gooi in voorbereide kors. olie en eier tot gemeng.en sap. Lewer ± 18 tertjies. KERRIETERTJIES 125ml melk 1 eier 10ml bakpoeier 1 blik (225g) kerrievis – fyngemaal 125ml kookolie 140g (250ml) koekmeelblom 1ml sout Verhit oond tot 220°C. Gary Player 37 People are about as happy as they make up their mind to be. sif meel. Klits melk. ---------------------------------------The more I practise. lemoenskil. ROMERIGE SPANSPEK-RANDTERT 1 x 20cm bereide Tennisbeskuitjiekors 60ml strooisuiker 125ml lemoensap 60ml water 125ml marmelade 1 spanspek of winterspanspek 10ml gerasperde lemoenskil 30ml gelatien 1 x 310g blikkie Nestle room 25ml Cointreau of lemoensap Verwyder pitte van spanspek. Plaas al die bestanddele in `n vermenger tot glad. Bak 10 min. gemaalde soutpeper en `n bietjie worcestersous. Krap oorblywende spanspek uit en puree met suiker.KOUE ADVOKADOSOP (Met erkenning aan Rina Fourie-Sűpra) 3 advokado’s – geskil en ontpit ½ knoffelhuisie 250ml room (of melk) 30g ui – geskil 250ml biefaftreksel – koud Knippie sout. rangskik balletjies bo-op gestolde spanspek. Roer Nestleroom in. Skep klein balletjies van spanspek uit (genoeg balletjiesom om bo-op die tert te plaas) – hou eenkant. Week gelatien in koue water op – smelt oor warm water – voeg by spanspek puree. versier met gemaalde peper en `n bietjie vars room. Skep in klein bakkies. bakpoeier en sout saam – meng tot `n sagte deeg. Plaas in yskas tot gestol. MELKPOEDING 125g botter/margarien 4 eiers 1ml sout Gouestroop 100g (125ml) witsuiker 70g (125ml ongesifte koekmeelblom) 1 liter melk Stel oon op 180°C. Meng botter/margarien en suiker goed saam. Voeg eiers by en klits goed. Sif koekmeelblom en sout by en klits weer goed. Laastens die melk, en klits weer goed. Gooi in gesmeerde oondvaste bak en bak ongeveer 1 uur tot gestol. Bedien warm of koud met goue stroop of heuning. SOUT-SUUR HOENDER 1 x 1.5kg hoender – in porsies gesny 125ml heuning 5ml sout 60g botter 60ml aangemaakte mosterd 5ml kerriepoeier Stel oond op 180°C. Was hoenderstukkies, droog af en verwyder vel (opsioneel). Smelt botter in pan en roer res van bestanddele daarin. Rol die hoender in bottermengsel sodat alle kante goed daarmee bedek is. Rangskik die stukkies in enkellaag met die vleiskant na bo. Bak vir 1 uur tot sag en goed geglasuur. ROOMLIKEUR 1 x 397g kondensmelk 5ml poeierkoffie 5ml vanieljegeursel 1 klein blik (170g) ingedampte melk 375ml brandewyn Meng alles saam – plaas in yskas en bedien koud. MARMITETERT (Met erkenning aan Rina Fourie-Sűpra) 250ml gerasperde cheddarkaas 125ml gerasperde cheddarkaas vir bo-oor 250ml koekmeel Vryf margarine in tot lyk soos 10ml bakpoeier fyn broodkrummels voeg 250ml 1ml elk: sout en peper kaas by 125gr margarine 200ml melk Klits saam en voeg by meel. Roer tot 2 eiers by kamertemperatuur `n slap deeg Stel oond op 180°C. Skep in gesmeerde tertbord en gooi 125ml kaar bo-oor. Bak vir 30 min. Sodra tert uit oond kom, gooi die volgende oor: 30ml gesmelte margarien/botter gemeng met 15ml marmite en ekstra kaas indien verlang. Bedien warm. 38 BLOOSPOEDING 2 x 80g braamjellie 450ml koue water 4 groot eierwitte 450ml kookwater 1 x 397g blikkie kondensmelk Styf geklitste room en aarbeie vir garing Los jellie in kookwater op. Voeg koue water by en laat in yskas tot dit begin stol. Voeg kondensmelk by en klits goed. Klits eierwitte tot goed styf en vou met `n metaallepel in jelliemenmgsel in. Gooi in diep poedingvorm en laat stol in yskas. Keer uit op gladde bord en versier met room en aarbeie. APPELKOOSPOEDING 1½ koppie koekmeelblom 1t koeksoda ½ k melk, aangesuur met 1e asyn Stel oond op 190°C. 2e botter 3e fyn appelkooskonfyt Stroop: 2½ k water 1k suiker 1t fyn kaneel 2e asyn Kook die bestanddele vir die stroop saam en giet in gesmeerde oondbak. Vryf die botter in die meelblom. Meng die koeksoda met die aangesuurde melk en voeg die melk en die konfyt by die meelblom. Skep die mengsel in die warm stroop. Bak vir 30 min. Bedien met vla of room. WARM ROOIWYNKELKIE Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi 57g suiker + 4 naeltjies by. Verhit wyn – moet nie kook nie. Drink warm. OUTYDSE 3-HOEK MAASKAASKOEK (Met erkenning aan Rina Fourie-Sűpra) Klits 80ml suiker, 1 eier en 150g margarine saam. Voeg 1 houer maaskaas en 1t vanilla by - meng goed. Pak tennisbeskuitjies op foelie: 3 langs mekaar x 4 in lengte. Smeer helfte van mengsel oor beskuitjies. Pak weer `n lagie beskuitjies en smeer weer van die mengsel oor. Pak `n ry kersies (groen en rooi) in die lengte van die tert. Vou foelie oor om 3-hoek te vorm. Gooi gesmelte sjokolade oor en vries vir ± 12 ure. Verwyder foelie, versien met geklopte room en bedien. The mind of man plans his way, but the LORD directs his steps. 39 SALAMI EN SPINASIESOUTTERT Beskuitjiekors: 1 pak (200g) soutbeskuitjies – fyngedruk 90-140g botter – gesmelt Vulsel: 100g (250ml) cheddarkaas – gerasper 100g salami – gekap + paar skyfies gehalveer 1 bossie spinasie – harde stingels verwyder, in repies gesny en gekook Knippie neutmuskaat. Basiese eiervlavulsel: 3 ekstra groot eiers – geklits 25ml koekmeelblom 1ml rooipeper 250ml melk 2-5ml mosterdpoeier 2ml sout Verhit oond tot 180°C. Meng die soutbeskuitjiemrukkels en die botter en druk dit vas in `n tertbord. Sprinkel die kaas op die terkors. Meng die gekapte salami en spinansie en plaas bo-op die kaas. Strooi neutmuskaat oor. Pak die skyfies salami bo-op. Meng die bestanddele vir die eiervlasou saam en giet oor die vulsel. Bak sowat 40 min. of tot die eiervlasous gestol is. PAELLA 25-50ml olie 2 uie in ringe gesny 1 knoffelhuisie – gekap 2 rooi of groen rissies – gekap 1 x 250g hoenderlewertjies 250g (375ml) rou rys 250ml kookwater 250g stokvis, ontvel en ontgraat en in blokkies gesny 4 tamaties, ontvel en in blokkies gesny 500g bevrose steurgarnale – effens ontdooi 1 blik mossels, ingemaak in water 12 swart olywe Sout & Peper Verhit die olie in `n groot plan en soteer die ui, knoffel en soetrissies daarin tot sag. Voeg die hoenderlewetjies by en braai tot bruin van buite. Voeg die rys by en braai effens. Giet ongeveer 250ml kookwater oor en prut totdat rys sag is. Voeg die vis en die tamatie by voordat die rys heeltemal sag is. Voeg ook ekstra water by indien nodig. Voeg die steurgarnale en mossels net voor opdien by en laat goed warm word. Voeg die swart olywe by en meng goed. Geur na smaak met soud en peper – dien op. GESOLDE KOMKOMMERSLAAI (Met erkenning aan Rina Fourie-Sűpra) 1 pakkie groenjellie 250ml mayonnaise 190ml kookwater 65ml suurlemoensap 250ml gerasperde komkommer – dreineer in sif tot droog ½ gerasperde ui Sout & peper Los jellie in kookwater op. Voeg suurlemoensap en ui by. Laat effens stol. Roer komkommer en mayonnaise deur. Laat stol tot styf. Garneer met dun skyfies komkommer. 40 SOETSUUR BIEFSTUK (Met erkenning aan Ben Heystek) 2 Heel rugstringe Marinade: 6 Knoffelhuisies gekap 50mI Rosyne 5mI Droë mosterd 100ml Bruin asyn 15ml Suiker 2ml Tiemie Botter of margarien 2 Uie gekap 150mI Appelkooskonfyt 10mI Sojasous 2 Lourierblare 5ml Varsgemaalde swartpeper 300ml Water Braai gekapte uie tot goud van kleur. en plaas wildsboud daarin. Mince through 13mm plate Mix spices with ice water and allow to hydrate.5kg Spices (Dry Wors) 1. vlek oop en versag (“tenderize”) met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2 dae. Meng alle bestandele vir marinade saam. rietbok ens) 250g Varkspek repies (“streaky”) Marinade: 5ml Fyn naaltjies 5ml Gemaalde swartpeper 10mI Sout 150ml Bruin asyn 100ml Tamatie sous 30ml Kookolie 10 Knoffelhuisies 2ml Fyn neut 15ml Fyn gebraaide koljander 10ml Suiker 100ml Worcestershire sous Stop boud met spek en knoffelhuisies.VENISON PATTY (Met erkenning aan Ben Heystek) Venison 7. Sny 3cm biefstukdele. WILDSBOUD (Met erkenning aan Ben Heystek) 1 Matige groot wildboud (rooibok.5mm plate Form hamburger to size required By placing a plastic hamburger disc between each burger. Bedien met `n dik geroomde sampioensous en aartappel skyfies. Mix with coarsely minced meat.5kg Ice Water 2. Plaas in yskas vir 2 tot 3 dae. they will not stick to each other once refrigerated. voeg ander bestandele by en laat prut vir 15 tot 20 minute. roer 2 keer per dag.0kg Chopped Fresh Green & Red Peppers 0.050kg (50gm) Peri Peri 0. Braai in botter of margarien. Verwyder alle senings en vliese van vleis.5kg Pork or Mutton (60% meat 40% fat) 2. Mince through 4. Verwyder uit marinade en druk droog met papierhandoek.010kg (10gm) Weigh meat off as indicated. ribbok. Braai wildsboud in verhitte 41 . en draai vleis daagliks. laat staan 2-3 ure. WILDSVLEIS MET KARRINGMELK (Met erkenning aan René van Zyl) Sprinkel met wyn . Voeg mosterd sous soos aangedui hierbo by vleis mengsel en prut vir 10 minute. Gooi karringmelk oor . Voeg uie mengsel. 42 . gooi vars karringmelk. Bedien warm of koud met slaai en potbrood. sout en peper oor en bak. Moenie langer kook as wat nodig is nie. Metode vir Potjie Stoom vleis in sodawater of gemmerlim met speserye en bessies tot gaar.5ml Suurlemoensap 250ml Mayonaise 125ml Suiker 3ml Sout 4-6 Uie 250g Pruimedante 1 groot blik Heel ontwaterde sampioene 2.5ml Fyn naeltjies 2. Bedien met gemengde groente en gebakte aartappels. pruimedante en sampioene by ontbeende vleis. Kook stadig oor lae hitte tot pruimedante uit geswel is.kookolie in `n swaarbodemkastrol tot bruin. Voeg verhitte marinade by en potbraai tot vleis sag is. Sit in oondvaste bak.5ml Fyn neut 25ml Koekmeel 60ml Droë mosterdpoeier 250ml Warm water 125ml Wit asyn Metode vir mosterdsous Meng alles baie goed saam. Verhit olyfolie in pan en seël vleis vinning. spek of stukke russiese worsies saam. Voeg by die mengsel en prut vir 10 minute voordat dit opgedien word. MOSTERD ROOMPOT (Met erkenning aan Ben Heystek) 1 groot Rooiboknek 250g Ontbyt spek of 3-4 Russiese worsies 4 huisies Vars gekapte knoffel 1 eetlepel Jenewer bessies (“Juniper berries”) 2.5ml Fyn Koljander Na smaak: Sout en growwe swartpeper Mosterd Sous 12.1 uur . Braai die knoffel.gooi bloed af. Setting time: 6-8 hours 2 Pig or calf trotters. or to taste 2 Tablespoons mexican salsa ¾ Teaspoons ground cumin 43 . Moenie enige ander spesery of sout byvoeg wanneer vleis gebak of braai word nie. When quite set. Vir beter versagting. Cover the prepared trotters and shin with water and simmer until tender and the meat comes away from the bones (about 3-4 hours). Remove a skin and bones and cut the meat into small pieces. Cooking time: 3-4 hours. Plaas in `n bak vir 2-3 ure. spoon the brawn into the mould and then allow the completed dish to stand in a refrigerator for about 6-8 hours to set. Remove the spices and bay leaf and skim off the fat. pepper and bay leaf and boil down.5kg Sawn venison shin 15ml Whole coriander 12 Pimento’s 2 Medium sized onions.simply dip the slices of egg and gherkins in the cooled gravy and glue to the inside of the mould. chopped 5ml Ground black pepper 1 Bay leaf BARBECUED WARTHOG RIBS (Met erkenning aan Ben Heystek) 2 Tablespoons oil 1 Medium onion. until water is reduced and thickened (about 25 minutes). 1. Die oorblywende botter mengsel kan gevries word of dien as smeermiddel terwyl vleis braai. Druk vleis droog met papierhanddoek en doop in warm botter mengsel. finely chopped 1 Clove garlic. minced 400ml Tomato sauce 6 Tablespoons worcestersauce 1 Teaspoon mustard powder 2 Tablespoons brown sugar 1-2 Tablespoons cayenne pepper. Add the spices (tied up in a clean piece of cheesecloth) and the onions. Soaking time: 1 hour. gooi van die oorblywende botter mengsel bo-oor vleis en laat staan vir `n verdere paar ure. cleaned 500ml Water mixed with 60ml vinegar 4 Whole cloves 12 Peppercorns 15ml Salt Crown bay leaf For garnishing: Hard boiled eggs and Gherkins Soak the trotters and shin in vinegar water for 1 hour. VENISON BRAWN (Met erkenning aan Ben Heystek) Ingredients for 8 to 10 people: Preparation time: 45 minutes. salt. uncovered. Decorate a mould with slices of gherkin and hard-boiled egg .BRAAI VAN WILDBIEFSTUK (Met erkenning aan Ben Heystek) Vir heerlike sagte wildsbokbiefstuk (“Steaks’) 500g Egte botter Klein bottel Marmite Smelt botter en marmite saam. My hart is `n toring sodat ek jou van ver kan sien kom. TO PREPARE RIBS Place ribs in sauce and marinade for minimum 2 hours before use. Fry slowly over open fire. BBQ spice. Add pepper. WILDSBOUD IN BIER (Met erkenning aan Ben Heystek) 3kg Wildsboud 250g Varkspek of skaapstertvet 500ml Bier 50ml BBQ spesery 25ml Knoffelsout 30ml Botter 50ml Bruinsuiker 10ml Sout 3ml Grofgemaalde swart peper Lardeer die boud met die spek of vet. Mince through 13mm plate. Prut vir 3-4 ure of tot die vleis sag is en sit voor. draai gereeld om.2 Tablespoons apple cider vinegar ¼ Cup dry white wine 2-3kg Warthog ribs ¼ Teaspoon ground coriander 1 Teaspoon liquid smoke TO PREPARE SAUCE In a saucepan add oil. worcester and tomato sauce. POFADDER (Met erkenning aan Ben Heystek) 1 Venison heart (cut out all veins) removed) 1kg Potatoes 1 Teaspoon ground black pepper 30ml Tomato sauce 2kg Venison liver (skins & veins 1kg Onions 30ml Worcester sauce 1 Dessert spoon BBQ spice Fry onions and cook potatoes in water till soft. Marineer die vleis in die bier vir 2 dae. onion and garlic. Fill into cleaned fat end (Vetderm or nersderm) but very loose. Cut heart. potatoes and onions in pieces and mix together. Remove from heat and set aside until you are ready to use it. reduce heat and simmer for 15 minutes. 44 . liver. stirring occasionally. Use the sauce to baste with while cooking. “Pap” or potbread. Verwyder die vleis uit die marinade en vryf droog. Add all remaining ingredients. Serve with “Roosterkoek”. Braai die vleis bruin in verhitte botter en voeg verhitte marinade en die res van die bestandele by. and saute’ until the onion is transparent. otherwise it will burst open when frying. Cook pieces of Guinea fowl until soft.GUINEA FOWL PIE (Met erkenning aan Ben Heystek) 2 large Guinea Fowl 2 Finely chopped cloves of garlic 40ml Margarine 5 Whole cloves 250ml Wwhite wine 100mI Tumeric 200ml Fresh cream 25ml Garlic salt Pastry dough 500ml Flour 200ml Margarine 2 large Onions 250g Diced bacon Salt and pepper to taste 10ml Dry parsley 12. BOBOTIE (Met erkenning aan Ben Heystek) 1. Add all flavouring ingredients and cook til meat it very soft. Bedien met rys en `n groen slaai. Fry the onions.5ml Butter 250ml Milk 25ml Curry powder 5ml Salt 45 .5ml Worcester sauce 5ml Curry powder 25ml BBQ spice 200ml Sour cream 5ml Salt Clean the Guinea fowl and remove all feathers. Vul met water aan indien nodig. Maak `n sous van die res van die bestaandele en gooi booor. Brush the dough with egg yellow and milk and bake until the pie crust is a lovely brown colour Serve hot with vegetables and/or salad. Sit deksel op en bak vir 2 uur.EN WYNSOUS (Met erkenning aan Ben Heystek) 600g Wildsrugstring 1 Blokkie vleisekstrak 250g Gekapte uie 50ml Knoffelpoeier 30g BBQ speserye 1 pakkie Sampioensop 5ml Sojasous 50ml Mayonnaise 1 blikkie Gesnipperde sampioene 100ml Tamatiesous 300ml Water 200ml Droë rooiwyn 100ml Kookolie Sout en peper na smaak Skakel die oond op 180°C. Roll out the dough to desired thickness and cover the meat. Cut into pieces. Verhit die olie en braai die vleis vinnig bruin en daarna die uie. bacon and garlic together and add meat. Meng die sampioene in. WILDSVLEIS MET SAMPIOEN. Add the cream and place into a casserole dish.5kg Minced meat (50% Venison/50% Pork) 2 Onions 1 large Slice of white bread 4 Eggs 5ml Tumeric 12. remove all bones and cut meat into small pieces. Plaas in oondskottel en gooi sout en peper na smaak by. Sny die vleis in blokkies. Mix the minced meat thoroughly with the milk-soaked bread. verhit tot kookpunt en roer deurentyd.100mI Brown sugar 5 Crushed almond nuts 50ml Lemon juice Soak the bread in the milk and then squeeze bread to remove excess milk (keep the milk). lndien dit binne enkele dae geëet word. Decorate with slices of lemon or bay leaves. Voeg 400ml water by. Vul vloeistof met water aan om te voorkom dat vleis vas sit. Mix curry powder. tumeric.6kg Wildsvleis met `n paar stukkies been. geur met sout. sugar. Bake for 30-40 minutes. Blend in raw egg to the meat and bread mixture. lemon juice and pieces of almond together and add this mixture to the fried onion in the pan. BOSVELD-WILDSMEER (Met erkenning aan Ben Heystek) (12 porsies) Sit hierdie voorgereg voor met bros Franse brood en suuruitjies. Fry the chopped onion in the butter in a large pan. Meng koue vet met vleis. ongeskil en gekneus Gesmelte varkvet of verhelderde botter Plaas wilds. lourier blare en knoffel. Behou vet en laat afkoel. Bedek met aluminium foelie en deksel en bak 3-4 uur in `n voorverhitte oond by 160°C.en varkvleisblokkies in oondkastrol. neutmuskaat. Dreineer vleis en verwyder lourierblare en knoffel. in 50mm blokkies gesny 20ml Sout 20ml Vars gemaalde swartpeper 1ml Vars gerasperde neutmuskaat 2ml Gemengde speserye 5ml vars OF 1ml droë tiemie 2 Lourierblare 1 Knoffelhuisie. Bedek met gesmelte varkvet of verhelderde botter en bewaar tot 6 weke in `n koelkas. Roer af en toe tot vet gesmelt en helder is. kan dit met kleefplastiek bedek word. gemengde speserye. in 50mm blokkies gesny 900g Vet varkvleis soos lies. Transfer the mixture into a greased oven dish. proe en geur indien nodig. VIok vleis en verwyder stukkies been. 46 . Skep in bakkies en druk stewig vas om lugblasies te verwyder. Laat minstens twee dae in koelkas ryp word voor gebruik. Add the meat/bread/egg mixture to the contents of the frying pan and remove from stove. 1. Beat the remaining egg with the milk and pour over the mixture. maar moenie dat vloeistof kook nie. peper. salt. tiemie. of smeer op vars brood. haas en stowewildsvleis. ontbeen en fyn gekap 125g Gladde maaskaas met uiegras 2 Knoffelhuisies. Voeg 125 tot 187ml soetwyn by 30 minute voordat dit klaar gebraai het.W. behoeftes 47 . anders sal dit `n bitter smaak kry as dit by die warm vet sonder vloeistof gevoeg word. GEBRAAIDE WILDSBOUD (Met erkenning aan Ben Heystek) 2kg Wildsboud 5ml Minder fyn kruienaeltjies 20ml Bruinsuiker 2. sout en peper in te vryf voor dit gebraai word nie. Stop die boud daarmee deur met `n skerp mes diep snye in die vleis te maak. gestamp 20ml Sout 1ml Fyn neut Vee die vleis met `n klam doek af en verwyder die voorbeen. Indien verkies kan meer sout bygevoeg word terwyl dit braai. Sorg dat daar nog `n bietjie vloeistof in die braaipot is as die wyn bygevoeg word. fyngemaak 10ml Brandewyn of whisky Sout en vars gemaalde swartpeper Rooipeper Meng vleis met die res van die bestanddele en laat `n paar uur staan om ryp te word. Sny die spek in lang repies omtrent `n 6 mm dik en 5 tot 7 cm lank. 250g Gaar wildsvleis soos veerwild.5ml Peper 250ml Asyn 250g varkspek 20ml Koljander. gedagtes en wat uiteindelik ons optrede bepaal. Haal die boud uit die asynmengsel. Dien die vleis met sous en kweperjellie op. In elke lewensituasie het ons emosies. (As die repies spek bevries word is hulle styf en sal makliker stop. Laat die spek in die mengsel van kruie en asyn lê. Meng al die ander bestanddele goed. Dit sal nie nodig wees om die vleis met meel.) Sit die vleis in `n diep skottel en gooi die orige asynmengsel daaroor. L.KOUE WILDSVLEISPOTJIES (Met erkenning aan Ben Heystek) Gebruik oorskietwildsvleis of veerwild en sit voor in klein potjies as smeer. droog dit effens af met `n doek en braai dit in `n pot. Laat dit 2 tot 4 dae lank in die mengsel lê en draai dit eenkeer om. `n vinger in elke sny te steek om dit te rek en dan `n stukkie spek daarin te druk. 5kg Spek. LASAGNE (GROOT MAAT) 900g gemaalde beesvleis 6. dreineer en voeg klein bietjie botter daarby om te voorkom dat dit saamkoek. en laat staan in oond vir 30 min. Kook noedels.5ml gedroogde orego 2 naeltjies Worcestersous na smaak 280g groenlintnoedels 2 eiers 340-350g cheddarkaas – gerasper 50ml olie 2-3 huise knoffel – gekneus 12. Maal vleis-en spekmengsel eers grof en dan fyner. Voeg die kruie. in 50mm-blokkies gesny 300ml Heel koljander. KORSLOSE SOUTTERT 450ml melk 1 x 300g blik soutbeesvleis – gepluis 200g (500ml) gerasperde kaas 70g (125ml) koekmeelblom – ongesif 3 eiers geklits 1 ui – gekap 5ml elk: sout. 48 . Braai vleis stadig in olie. worcestersous en tamaties by. Meng maaskaas met die eiers en mosterd. PERSKE KARRINGMELKDRANKIE Meng saam in `n groot glas 1 koppie verkoelde karringmeld en `n halwe koppie perskestroop. gemaal en gesif 150ml Sout 45ml Vars gemaalde swartpeper 25ml Gemaalde naeltjies 15ml Vars gerasperde neutmuskaat 750ml Asyn 250ml Worcestersous Hou klein gesnyde spekblokkies eenkant en voeg 50mm-blokkies spek by vleis. Wenk: Laat word oornag in `n yskas staan en maak dit die volgende dag gaar. geskroei. Voeg klein gesnyde spekblokkies. Strooi sepeserye oor spek-en vleisblokkies en meng goed. tamatiepasta. Bak 30 min. Begin met laag vleis. Voeg `n ¼t Angostura aromatiese bitter by en brsprinkel met neut. om die helfte in 50mm-blokkies en baie klein blokkies gesny 10kg Wildsvleis.WILDSBOEREWORS (Met erkenning aan Ben Heystek) 2. asyn en Worcestersous by. mosterdpoeier en gedroogde pietesielie 2ml knoffelvlokkies Stel oond op 180°C. Bedek en laat oornag in `n yskas om geur te ontwikkel. gerasperde cheddarkaas en dan noedellint.2ml basiliekruit 12. Prut vir ½ uur. Meng alles saam. helfte maaskaas. skep in `n gesmeerde oondvaste bak en bak tot gestol en ligbruin.5ml pietersielie – gekap 225g tamatiepasta 2 x 395g blikke geskilde tamaties 2 x 250g houers maaskaas met room 3ml droë mosterd Stel oond op 180°C. meng liggies en stop in derms. Verkoel en sprinkel strooisuiker bo-oor. Steek blare in mengsel. Smeer of bespuit bakpannetjie. Bedien met vla of ekstra room. skep in `n gesmeerde oondvaste bak en bak 1 uur. Maizena en strooisuiker saam en knie in die botter.meng saam Stel oond op 180°C. Week brood in melk en druk oortollige melk uit – behou die res van die melk. Bak 45 min. sultanas en brood by. Meng. Voeg vis.MIELIEBROOD 1 x 410g blik geroomde suikermielies 2 eiers – geklits 10ml bakpoeier 25g (30ml) botter/margarien 140g (200ml) mieliemeel 40g (50ml) witsuiker 2ml sout Stel oond op 180°C. Bedien met rys. gesnyde piesang en blatjang. KAAPSE VISBOBOTIE 1 dik sny brood 2 uie – gesny 15ml kerrie Sout en peper 1kg visfilette. BROSBROOD (SHORTBREAD) 1k Maizena 300g botter (!!) 3k koekmeel ¾k strooisuiker Stel oond op 180°C.of 4 lourierblare Stel oond op 180°C. Klits eier en oortollige melk en giet oor vismengsel. suiker. Meng alles saam. Soteer ui in olieen voeg kerriepoeier. Skep in `n gesmeerde oondvaste. Sif meel. ROMANY CREAM POEDING (Met erkenning aan Rina Fourie-Sűpra) 2 pakkies Romany Creams Ekstra melk om koekies in te doop 500ml room + 125ml melk . voer uit met bakpapier. gaar en gevlok 2 eiers 250ml melk 15ml olie 10ml suiker 30ml asyn 30ml sultanas of pitlose rosyne 6 suurlemoen. of tot eier bo-op gestol het. Gooi room bo-oor en bak totdat koekies sag en sous dik is. Doop koekies in melk en pak in oondvaste bak. sout en asyn by. 49 . Bring tot kookpunt. Druk in bakpannetjie en bak 1 uur tot effens bruin. GESTOPTE MURGPAMPOEN 1 groot jong murgpampoen 1 x 454g blik sardiens – gevlok en met broodkrummels gemeng. sny dik sny en bedien saam met groen slaai. GEMMERVULSEL VIR RANDKOEK 1k goue stroop ½t fyn gemmer ½k room 1k kookwater 1t mielieblom Meng stroop et kookwater en gemmer en kook saam. Draai toe in `n klam kaasdoek en laat dit in die yskas syf word. Versier met geklopte room en gerasperde sjokolade. Sny die pampoen: in die LENGTE deur (= 2 helfte) Haal die pitte uit. Wanneer opdien. Gooi koffie in mengbak en roer joghurt in. Meng die broodkrummels met die ander bestanddele. Meng mielieblom met koue water en voeg by. gegeurde vleis of ham of vis en fyngemaakte eier 250ml slaaisous of mayonnaise 37. 50 .GEVULDE BROOD 1 dag oue brood (nie vars brood nie) 500ml broodkrummels 500ml gaar. Gooi in 4 glasies en plaas in yskas om heeltemal te stol. Bedek die hele oppervlakte met gerasperde kaas en bak in `n warm oond vir 40 min. Gooi in tertkors en laar goed koud word. Klits mengsel tot skuimerig. gemaalde. deur met sout en peper Gerasperde kaas Moet nie die pampoen skil nie. Kook vir 3 min. Hol die brood versigtig uit maar laat rondom die wand van 1. KOFFIEROOM NAGEREG 250ml sterk swart koffie 250ml ongegeurde joghurt 4t suiker 2e gelatien 4t brandewyn Los gelatien op in koffie oor lae hitte. Laat net effens stol.5ml fyngekapte piekels 12. gooi brandewyn en in. Versier met styfgeklopte room en kersies. Smeer die brooddeksel met botter en sit op.5ml blatjang 3ml sout 1ml peper Deur die LENGTE van die brood – sny die boonste korsie 1cm dik af – hou eenkant want dit gaan later as deksel dien. Skep dit nou in die uitgeholde brood en druk effens vas. Die mengsel moenie te pap wees nie. Vul die opening met die broodkrummels. Laat afkoel.2cm dik. Springkel lemoenskil oor. rooi dik laat bruinsuiker oor en plaas onder „grill“ tot suiker karamaliseer of gebruik `n “grand blow torcherige megeftetjie“. Hou eenkant warm in pan met kookwater. Dis nam nam!! (Het ookal geblikte pynappel stukkies en gesnyde piesang bygesit) LEMOENPATAT OOR DIE KOLE 1 klein patat – goed afgewas – nie geskil nie 3ml lemoenskil – gerasper 20ml botter Plaas die patat op `n stukkie tinfoelie wat groot genoeg is sodat die patat goed raarin toegevou kan word. Gooi 500ml goeie kwaliteit ongegeurde joghurt oor. Gooi `n bietjie van die beslag in die pan (soos vir pannekoek) en binne 1 minuute moet dit bruin aan die een kan wees. Om die heel beste uit die lewe te haal is `n keuse. 51 . Hou aan klits totdat mengel glad en dik word. water en gesmelte botter by – hou aan klits. Voeg brandewyn stadig (druppels gewys) by en klits goed.SŰPRA’S SE MANGOPOEDING (Met erkenning aan Rina Fourie-Sűpra) Sny 2-3 groot . Verhit `n klein pannetjie met `n bietjie egte botter. BASIESE CRÊPE SUZETTE 4 eiers 3ml sout 100ml water 15ml gesmelte botter (gebruik egte botter) 250ml koemeelblom 200ml melk 40ml brandewyn Klits eiers baie goed. Wanneer beslag geroer word. sout en melk stadig by. soet mangos in plat skyfies. Voeg brandewyn. BRANDEWYNVULSEL VIR PANNEKOEK 65ml botter 125ml brandewyn Gesnipperde kersies en neute vir versiering 65ml suiker 125ml room Verroom botter en suiker tot mengsel spierwit is. Dink en doen positief. Vou die tinfoelie goed toe en plaas die patat tussen die kole. Laat oornag in yskas. en skep so jou kringloop van hoop. gooi `n klein bietjie water by en roer deur. Sit in oondvaste glasbak. Volgende dag. Strooi bietjie bruinsuiker oor. Voeg koekmeelblom. moet dit soos dun room vloei. indien nie. Laat beslag staan vir 30 min. Klits room tot dik en vou bottermengsel en kersies in. keer om en braai die ander kant. Maak `n snit in die patat en plaas die stukkie botter bo-op. Gebruik lang glase. ongemak of uitputting tot gevolg te hê nie. Klits lemoensap in. Om te bedien. Versier met skyfie suurlemoen en plaas strooitjie in.AARBEI-RIESLING DRANKIE 400g (1 koppie) gewaste aarbeie 250ml lemoensap (vars uitgedrukte lemoensap word aanbeveel) 30ml suiker 1 bottel verkilde Riesling Verpulp die aarbeie. Ons is lank reeds verby die dae van drillende Babelse torings en vla-bedekte moorde. visueel eenvoudig en verrassed. Nagereg moet verfris en vermaak. ASPIEK HOENDER 1 hoender 2 blokkies hoenderaftreksel 3 eierwitte 2 e asyn ½ peper Gevulde olywe Aromat 1 liter water 1 ui – gekerf 1t sout 50g gelatien 1 groen en rooi rissie 52 . Plaas deur sif (opsioneel) en verkoel. lemoensap en suiker. Nataniël sê: “Nagereg hoef nie altyd hoofpyn. gooi die Riesling by die puree. Probeer `n slag iets ligs. Laat afkoel. BRAAIVLEIS “BAKED BEANS” (Met erkenning aan Rina Fourie-Sűpra) 1 x 410g Kook Baked Beans in tamatiesous 2ml droë mosterd 4 repe spekvleis – fyn gesnipper 50ml worcestersous 25ml bruinsuiker 65ml tamatiesous 50ml gepkapte ui Stel oond op 180°C. dit moet die samesyn van vriende. Meng alles saam en gooi in oondvaste bak met deksel en bak vir 20 min. Kan `n dag voor die tyd gemaak word. vul met ys en gooi aarbeimengsel stadig in. Voeg skil by. Verwyder deksel en bak verder vir 20 min. Vulsel sal smelt en is loperig wat ideaal is. Klits room tot styf en vou my suiker in. iets wat ontplof van smaak. Bedien warm of koud. familie of verliefdes op `n hoë noot afsluit“. Bedien by warm Suzettes. LEMOENVULSEL VIR CRÊPE SUZETTE 2 eiergele 30ml gekonsentreerde lemoensap 5ml gerasperde lemoenskil 10ml suiker 125ml room Klits eiergele en suiker goed saam tot dik en spietwit. maagpyn. Gooi water in kastrol en voeg eierwitte. ONGEWONE SJOKOLADEKOEK (Met erkenning aan Rina Fourie-Sűpra) 570ml koekmeel 25gr kakao 250ml mayonnaise soos Miracle Whip 5ml vanilla geursel 285 gr suiker 5ml koeksoda 250ml koue water Stel oond op 180°C. Laat staan in yskas tot mengsel effens verdik. Kook mengsel en klits aanhoudend totdat dit kook. Giet aspiekmengsel stadig en versigtig oor hele hoender. Klop 2 minute lank. sout en peper en gelatien by. Syg mengsel deur gaasdoek en plaas in yskas. Sif droë bestanddele saam – voeg mayonannise en water by. of tot toetspen skoon uitkom. Lag is pure energie en vul die lewe se ruimtes met positiewe vibrasies. Plaas hoender in yskas totdat aspiekmengsel gestol is. Rol en vou toe kante toe en maak vas met tandestokkie. Bedien met geelrys. Maart `05 53 . Garneer hoender met olywe en soetrissies. asyn. Meng res van die bestanddele. en dreineer. gemaalde koljander en gemmer 2ml rooipeper 15ml tamatiesous 45ml sultanas of korente 1 blokkie hoenderekstrak opgelos in 200ml kookwater Stel oond op 180°C.Besprinkel hoender met Aromat en oonbraai tot gaar. Verwyder versigtig 8 tot 10 van die liggroen binneste blare van die koolkop (nie die buitenste blare nie). Blanseer in kokende water vir 2 min. DRUIWE VERRASSING 250g elk: swart en wit druiwe in die helfte gesny en pitte verwyder 375ml appelkoos joghurt 3 eierwitte Skep joghurt in bak. MAALVLEISPAKKIE IN KOOLBLARE 1 koolkop Olie. Pak balletjies styf teenmekaar in oondbak – gooi hoenderekstrak oor en bak vir 45 minute. Versier met druiwe en sjokelade. Meng druiwe en joghurt en skep in glase. Vorm 8 – 10 balletjies en plaas elkeen in n blaar. ui. sout en peper 1 ui – gekerf 500g maalvleis 1 eier – liggies geklits 5ml elk: gemaalde kaneel. Klits eierwitte tot styf en vou by joghurt in. Laat staan tot behoorlik afgekoel. Moet nie te veel maalvleis gebruik sodat dit bo en onder uitpeul nie. Sarie. Gooi in gesmeerde ringpan en bak vir 35 min. Meng bestanddele saam in n pan en bring stadig tot kookpunt. Chris Barnard interessant dat die Bybel meer as 300 keer verwys na die hart. moed. Bêre vir 3 maande op koelplek. In die literatuur en kuns word daarna verwys as die kern van lewe. bedien en skink soos die lus jou pak!! Dinge van die hart: Die hart was deur al die eeue heen in alle kulture `n belangrike simbool. die bron van intellek. Gooi oor hoenderboudjies en bedien. bang of opgewonde is. Die antieke Egiptenare het met die balseming van `n lyk alle organe behalwe die hart verwyder. wil. Dit was vir hulle ondenkbaar dat daar `n lewe na die dood kon wees sonder die belangrikste bron van lewe. die hart. Sous: 1k pynappelblokkies ½k asyn ¾k water 1 soetrissie (rooi/geel) in stukkies gesny ¼k bruin suiker 1e heuning Verdik 2 eetlepels mielieblom gemeng met ¼k water. skep in gesmeerde broodpannetjie en bak 1 uur tot gaar. Gooi suiker en lemoen in vrugtefles. Skud bottel. Volgens hom het die hart vir ons soveel betekenis omdat dit die enigste orgaan is wat direk op spanning of emosies reageer. Elke dag skud bottel en keer om totdat suiker opgelos is. doop in geklopte eier. GESONDE GOU-GOU BROOD (Met erkenning aan Rina Fourie-Sűpra) 500ml volkoring meel 250ml koekmeel 50ml bruinsuiker 80ml sonneblomsaad 200ml rosyne 50ml sesamesaad 5ml sout 8ml koeksoda 1 eier geklits 500ml karringmelk of melk of Bulgaarse joghurt Stel oond op 180°C. Meng alles saam. As ons kwaad. 54 .HOENDER MET SOUT-SUUR SOUS Besprinkel hoenderboudjies met Aromat. besprinkel met meelblom of broodkrummels en braai goudbruin in warm olie. Verwyder lemoen en syg vloeistof deur gaasdoek. roer mielieblom in. Dit was vir die hartpionier dr. LEMOEN IN JENEWER (Met erkenning aan Rina Fourie-Sűpra) 12-16 heel naeltjies 150g suiker 1 groot lemoen 1 bottel Gin Steel naeltjies in lemoen. Roer tot dik en gaar. Gooi in likeurbottel. klop dit harder en vinniger. Vul bottel met Gin en verseëll. laat onderstebo staan. gevoelens en emosies. Roer gedurig en as did begin kook. Skep vleis in oondbak met deksel en bak tot gaar. stroop en room. Pak lae patats en koekies. op medium Bedien met rys. MAKLIKSTE VIS OOIT ! 800gr gevriesde stokvis (hake) waarvan die velle verwyder is 250ml suurroom 250ml melk 1 pakkie wit uiesoppoeier Aromat Gerasperde kaas en pietersielie vir bo-oor Stel oond op 180°C. gooi suikermengsel oor. meng met aftreksel en suurlemoensap. Pak vis in gesmeerde 4-kantige bak. Meng room. Bedien met `n skeut vars room en sprinkle varsgemaalde peper oor. Meng suiker.gesnipper Pakkie gemmerkoekies – fyn gedruk Kook patas in soutwater tot amper gaar. op hoog en dan weer vir 20 min. tot vis gaar is. Gooi dik laag gerasperde kaar bo-oor en bak weer vir so 8-10 min. Bak 35-40 min. ADVOKADOROOMSOP (Met erkenning aan Rina Fourie-Sűpra) 2 groot ryp advokados – in blokkies gesny 20ml suurlemoensap Knippie uie sout 250ml hoenderaftreksel 250ml vars room Varsgemaalde peper Verpulp advo. pasta of kapokaartappels. Sprinkel Aromat oor en gooi melkmengsel oor. Plaas in yskas tot goed koud. Bak in matige oond tot sous dik word. 55 . MILJOENÊR PATATS (Met erkenning aan Rina Fourie-Sűpra) 6 patats 50ml stroop 250ml room 150gr bruinsuiker ½ pak Marshmellows .KERRIEHOENDER (ONFEILBAAR!) (Met erkenning aan Rina Fourie-Sűpra) Rol 2kg hoender stukkies in die volgende mengsel: 150gt koekmeel 20ml suiker 5ml hoender speserye Aromat. MIKROGOLF Bedek met kleefplastiek. steek 2 gaatjies bak vir 20 min. sout en peper 20ml matige kerriepoeier Plaas vleis in oondskottel en gooi die volgende sous oor: 500ml water 150ml tamatiesous 150ml chutney 50ml worcestersous 1 pak wit uiesoppoeier Stel oond op 180°C. Voeg room . melk en soppoeier. sout en peper by. Haal deksel af en bak bruin en sous verdik is. 5ml suiker 12. Bak sowat 1 uur tot gaar. dan die eier en heel laaste die pynappel en ingedampte melk. Vou room in en gooi vanilla by. gooi stroop versigtig oor. Meng suiker en mielieblom en roer by stroop – verhit tot dik en verkoel mengsel.5 mielieblom 397g karringmelk 100m suurlemoensap 250ml maaskaas 125ml room Vanilla geursel Los gelatien op in warm tee. Meng karringmelk en suurlemoensap.PYNAPPELBROODJIE 420g (750ml) bruismeel 6g (75ml) botter/margarien 1 eier – geklits pynappel 100ml ingedampte melk Versiersel: 130g (250ml) versiersuiker 2ml pynappelgeursel 2ml sout 100g (125ml) strooisuiker 1 x 410g blik fyngemaakte 25ml kookwater Knypie sout Stel oond op 190°C. Versier met vrugte en laat verder stol. Roer strooisuiker by. Skep deeg in die pannetjie en maak dit gelyk bo-op. voeg by teemengsel en voeg maaskaas by. Net voor opdien. Verhit stroop. NAARTJIE YSKASTERT (Met erkenning aan Babsie van Oudtshoorn) 1 voorafbereide tertkors (Tennisbeskuitjies) 225ml sterk Rooibostee 25ml gelatien 1 x 410g blik Naartjie of Mandaryn skyfies – gedreineer behou die stroop 12. BOBOTIE Kerriesous 1 groot ui 15ml of minder kerriepoeier 15ml sterk blatjang 15ml kookwater Bobotie 1 sny witbood 500g gaar gemaalde vleis 250ml kerriesous (sien Kerriesous bo) 15ml sooneblomolie 30ml asyn 15ml appelkooskonfyt 125ml melk 5ml sout 56 . Keer uit op draadrakkie en laat goed afkoel. Skep vulsel in tertkors laat effens stol. voe kookwater. Sif bruismeel en sout saam. Sif die versiersuiker in `n bakkie. Smeer `n broodpannetjie van 23x13x7cm. Vryf botter of maragrien in met vingerpunte tot dit lyk soos fyn broodkrummels. versprei dit oral en laat dit egalig afloop. geursel en sout by en klop goed totdat dit romerig en glad is gooi die versiesel oor die broodjie. Rangskik skoon. appelkooskonfyt en kookwater by en laat sous paar minute kook. Wanneer Benodig. verwyder 5ml sout Bene en sny in klein stukkies. WAATLEMOEN EN RYSSLAAI 500ml gaar rys 1 spanspek (groen) 410g blik appelkoos halwes 250ml putlose rosyne skil) 2 wortels – gerasper 1 groot soetrissie – ontpit en gekap Kruisement vir garnering 1 spanspek (oranje) ¼ waatlemoen 1 groot pynappel – in blokkies gesny 1 komkommer – in blokkies gesny (met 125ml mayonnaise 15ml kruisement – gekap Slaaiblare Meng rys. Bedien met geelrys en blatjang. roer kerriepoeier by en braai effens. 5ml asyn 500ml water 5ml worcestersous 5ml hoenderspeserye Sous: 250ml mayonnaise 5ml worcestersous 1 ui – gekap 125ml tamatiesous 5ml brandewyn 1ml tabascosous Sout Meng alles saam en plaas in yskas tot goed koud. sny in helfte en meng liggies by net voor opdiening. komkommer en pynappel. Voeg asyn. droë slaaiblare op slaaibord en skep mengsel in middel. Giet die eiermelk oor en steek suurlemoenblare tregtervormig hier en daar in. Meng vleis en sous en marineeer vir 1 uur. skep op slaaiblare. blatjang. garneer met pietersielie en suurlemoenskyfies. Variasie: ontpit paar swart druiwe. Sny appelkooshalwes in kwarte. Week brood in melk – druk die meeste melk uit en maak fyn en meng met die vleis. Laat afkoel. soetrissie. KAMMAKREEF MET HOENDERVLEIS 2kg hoendervleis Kook saam tot gaar.Stel oond op 180°C. Garneer met kruisementtakkies. meng liggies met pynappel en skep rondom rysslaai. rosyne. Maak balletjies van spanspek en waatlemoen. Bak totdat eiermengsel gestol het en begin verbruin. Klits eiers saam met die melk wat uit die brood gedruk is en voeg `n knypie sout by. sout en kerriesous. Kap ui fyn – braai in olie tot ligbruin. wortels. 57 . Voeg gekapte kruisement by mayonnaise en vou in rysmengsel. Plaas vleis in dieperige oondvaste bak. roer die macaroni by. Probeer net dat hy so drie dae in die koelkamer hang. voeg kookwater by en kook weer). Drieneer gaar stampkoring – dit moet los en korrelrig wees. Voeg suiker en sout by. tot kookpunt. Sit warm voor. Verlaag hitte. TARENTAAL MET BOSVELDSOUS (Met erkenning aan Dr Theo Kleinhans) (Ons het u mos vertel van die beoogde Elandtak resepteboek) Elke jaar kook seuns David en Jannie vir ons die lekkerste Tarentaal wat `n boerseun kan hoop om in die bos te eet. tafelsout. Sprinkel peper en bietjie sout oor. Verhit 950ml van die melk in kastrol met dik boom. sit kastroldeksel op en laat prut. Skil en kook aartappels tot NET gaar. skud bak effens sodat room tussen die skywe aartappels kan inloop. Meng die vlapoeier met oorblywende 50ml melk tot pasta. MACARONI-MELKKOS 250ml macaroni-stukkies 60ml witsuiker 50ml vlapoeier Kaneelsuiker 1 liter melk 5ml sout 25ml botter of margarien Kook macaroni-stukkies volgens aanwysings – dreineer. Meng met res van bestanddele. Roer botter/margarien by en strooi kaneelsuiker by. peper en rooipeper na smaak. geskil en in blokkies gesny 350ml vrugteblatjang – sterk indien verkies 375ml koue. Sny in dikkerige skywe en pak in gesmeerde oondvaste bak. gaar fyn gesnyde 1 soetrissie – ontpit en fyn gekap 200ml mayonnaise Gegeurde sout. Strooi kaas oor en bak 30 minute totdat gereg geset en ligbruin is.STAMPKORING VERRASSING 250ml stampkoring skaapboudvleis 1 pynappel. Roer dit by die kookmelk. UIE-EN-ROOM AARTAPPELGEBAK 5-6 medium aartappels 250ml room 250ml gerasperde Cheddarkaas Sout & peper 1 pakkie wit uiesoppoeier Stel oond op 180°C. Effens taai. maar so smul-lekker soos kan kom. Meng room en soppoeier en giet stadig oor aarappels. plaas in yskas tot Benodig. Kook stampkoring in groot kastrol met baie water tot gaar (spoel paar keer af met koue water. voor die dis voorberei word … Bestanddele Benodig: een Bosveld Tarentaal (los maar die baksteen voor u die Tarentaal wil weggooi) … 58 . peppers. mushrooms. Serve & enjoy 59 . Dit is so lekker soos wat Ouma Kiewiet se kos altyd by die huis gesmaak het. spek en botter (doen dit stadig) en roer die meelblom by. Mix and Match any ingredients for your bospizza. grof gerasper: buite gedoen of die oë brand 1 tot 2 groot wortels. OBS of dergliks) 15ml koekmeelblom (flouer soos Ouma dit noem) sout en peper na smaak (nie te veel nie) kruie na smaak (David sê moer-by is reg) Trek die Tarentaal se PJ’s uit. BUSHVELD POTJIE-PIZZA (With acknowledgement to Sue van Zyl) 1 Frozen Pizza dough Thawed 1 sm. pepperoni. Red Bell pepper Diced 1 sm. Rooster hom so vir 20 tot 30 minute in `n middel-verhitte oond van so 220û. onions. As u piesangs en lemoene het. Cook until dough is done and cheese is melted.4 or 5 potjie. ham. net met daardie tikseltjie ekstra bosveld smaak by … ryk en lekker. Die hele vel kom saam met vere en alles af. Bedien met varsgebakte bierbrood of slappap as korsbasis. and cook on medium ashheat with a few added coals on top. Voeg dan die restant van tamaties. prut stadig vir `n verdere 10 tot 15 minute. pkg. Haal dan die binnegoed uit en was af met asynwater. pineapple chunks. Soteer die uie saam met die wortels. Skakel my as u nie weet hoe nie.2 groot uie. Sit in `n platbodem plurale pot. Voeg die sout. Sliced ham 1 sm. Bell pepper (green) Diced ½ Cup Mushrooms Sliced ¼ Cup Pineapple chunks Spread pizza dough on 12-inch pizza pan. wyn en stock by terwyl u dit tot kookpunt bring. Sliced Pepperoni 1 sm. Laat afkoel en sny in stukkies. Add sauce. Gooi alle oortollige vloeistof af. Place pizza in No. Purple onion Diced Black Olives 1 Cup Mozzarella cheese Shredded 1 Small jar Pizza sauce 1 sm. puree. cover lid. and mozzarella cheese to taste. kan u so drie piesangs en twee lemoene fyn sny en inroer by die kooksel. pkg. black olives. anders kook dit alles te fyn. peper en kruie by en prit stadig vir 60 tot 75 minute. grof gerasper 2 tot 3 geskilde en fyngekapte tamaties pakkie wit of bruin sampioene (verkieslik bruin) 3 tot vier repe spek (Aldays se slaghuis het altyd) 60g botter & 500ml ‘stock’ (vleisaftreksel) klein blikkie tamatie puree (vir daai ekstra smaak) 125 tot 150ml droë wit of rooi wyn `n koppie Port (Rooi Muskedel. Maak net nou en dan oop om te sien hoe sag die vleis is. Los die deksel op en laat eenkant staan in die warm as vir 15 tot 20 minute (pas net op vir aanbrand) . voeg die Port en sampioene by en met deksel op. 5ml Worcestersous 1 Gekerfde ui 5ml Sout per 1kg vleis Metode: Plaas rib.OM DIE SWARTPOT .5 ml fyn naaltjies 15ml kerriepoeier 15 ml suiker 5 ml koljander 25ml asyn 5 ml sout 1 ml peper 2 uie in skywe gesny 12. vryf vleis in met sout Marinade: 125ml Asyn 125ml Sjerrie 12.5ml Tamatiesous 12. Marineer vleis oornag – behou marinade vir latere gebruik. Sif marinade en giet oor vleis – bak oop tot bruin.5 ml blatjang Voeg droe bestandele. WILDSFRIKADELLE (Met erkenning aan Tommy Masuret) 1kg wildsmaalvleis 500g gemaalde skaapstert vet 3 rou aartappels 2.BLESBOK WILDSROL (Met erkenning aan Tommy Masure) 1 Ontbeende blesbokrib. Plaas vleis bolletjies in swartpot.5ml Worcestersous 1 Gekerfde ui 5ml Sout per 1kg vleis 60 .5ml Tamatiesous 12. gooi vleis aftreksel by en prut oor stadige hitte tot gaar. Eet te lekker! BLESBOK WILDSROL (Met erkenning aan Tommy Masuret) 1 Ontbeende blesbokrib. Bak in toe pan teen 200°C (30 min vir elke 500g vleis).5ml Seledery 1ml Peper per 1kg vleis 125ml Olie 12. Vryf vleis goed in met sout Marinade 125ml Asyn 125ml Sjerrie 12.5 ml botter 250 ml beesvleisaftreksel 12. vel na onder. asyn en blatjang by vleis werk deur en maak bolletjies. op broodbord Stop rib met: 250g Spekrepe Gedroogde appelkose 500ml Gegeurde maalvleis Rol rib toe en bind vas.5ml Seledery 1ml Peper per 1kg vleis 125ml Olie 12. Braai uie met botter in swartplatboom pot tot bruin. Place in same skillet. rice. scraping pan occasionally. 2 to 3 minutes. Klits eiers. bakpoeier en sout saam. split in half Rice Ingredients: ½ kg thick sliced bacon 3 cups cooked wild rice 1 cup frozen pearl onions 2 teaspoons finely chopped fresh garlic 1 cup red wine or apple juice 4 medium (2 cups) carrots. Skep enige 61 . Pheasant Ingredients: 3 tablespoons butter 2 (1 ½ to 2-pound) pheasants. Place pheasants. melk en sonneblomolie saam. remove from pan. Meng baie goed met houtlepel tot slap deeg. Place pheasants. carrots and onions in ungreased 13x9-inch baking pan. Add wine to skillet. stir in garlic. Maak holte in die meelmengsel en gooi die vloeistof stadig daarin. turning occasionally. Combine bacon pieces. bake for 1 to 1 ¼ hours. Cut remaining bacon into 1-inch pieces. Set aside. Cook over medium heat. on top of rice. cook until crisp (8 to 10 minutes). skin-side down. PHEASANT WITH WILD RICE (With acknowledgement to Sue van Zyl) Bacon keeps pheasant moist in this hearty meal. set aside. Place 2 strips of lightly browned bacon on each pheasant half.Metode: Plaas rib vel na onder op broodbord Stop rib met: 250g Spekrepe Gedroogde appelkose 500ml Gegeurde maalvleis Rol rib toe en bind vas. until lightly browned (8 to 10 minutes). pour wine mixture over pheasants and rice mixture. Marineer vleis oornag – behou marinade vir latere gebruik. skin-side up. Pour off bacon drippings. Sif marinade en giet oor vleis bak oop tot bruin. Remove pheasants. MAKLIKE PASTEIKORS 500ml ongesifte koekmeelblom 5ml sout 125ml sonneblomolie 15ml bakpoeier 250ml melk 2 eiers Stel oond op 180°C. in skillet. sliced 1-inch Heat oven to 350°F. remove from pan. Sif koekmeel. Melt butter in 10-inch skillet until sizzling. Smeer groterige oondvaste bak en smeer die helfte van die deeg met `n houtlepel op die boom van die bak. cook. Lightly brown 8 strips bacon in same skillet. Cover with aluminium foil. Bak in toe pan teen 200°C (30 min vir elke 500g vleis). continue baking for 25 to 35 minutes or until pheasants are fork tender and bacon is browned. Uncover. roet goed. resep hierna) KASPIESE SLAAI 1 slaaikop – skeur in blokkies gesny 1 ui – gekerf 1 x 113g blik sampioenstukkies 6-8 klein gaar gekookte beetjies 1 komkommer (met of sonder skil) in skyfies 2 x 200g blikkies Tuna – gedreineer 3 hardgekookte eiers – in skyfies gesny Meng slaai. Skep eetlepelvol van die pasteideeg in elke holte gevolg deur enige gaar vulsel. (Variasie: sien resep vir Klein pasteitjies) KLEIN PASTEITJIES Stel oond op 180°C Smeer `n diep muffinpan. KERRIEPERSKES 1 groot ui – gekap 10ml matige kerriepoeier Sout en peper 25ml sonneblomolie 25ml wit asyn 1 x 410g ingelegde perskehelftes – gedreineer Braai ui in sonneblomolie tot sag. Stapel die Tunavis in die middel. Rangskik die sampioene en eier rondom die vis. Voeg perskehelftes by en prut verder vir 5 minute. Versier met klein gekookte beetjies. Heerlik saam met braaivleis of as `n smaaklike happie as gaste onverwags opdaag. Bak pastei sowat 30 minute tot goudbruin. 62 . druk vulsel baie liggies met `n lepel in die deeg in.gaar vleis. vis of groentevulsel bo-op en bedek met die res van die deegbeslag. Voeg asyn. bedek en laat prut sowat 5 minute oor lae hitte. Maak 2 koppies slaaisous. Bak 20 minute tot gaar. komkommer en ui in slaaibak. sout en peper by. (Bedien met Kaspiese slaai. RUSSIESE SLAAISOUS ¼k suiker ½t selderysout 2½ eetlepels worcestersous 1k slaaiolie ¼k gerasperde ui 3 eetlepels water ½t paprika 1k asyn 1k tamatiesous Kook die suiker en water totdat dit drade trek (232°F of 110°C). Voeg kerriepoeier by en braai liggies. Koel af. Meng die orige bestanddele – klits die stroop by en laat afkoel. Sit voor saam met enige vleisgereg. As jy haastig is.GEKOOKTE MOSTERD (Met erkenning aan Babsie van Oudtshoorn) 4 eiers Klits baie goed saam en 6t droë mosterdpoeier kook tot gaar 10 eetlepels suiker ½t sout ¾k asyn FRIKKADELLE 3 snye witbrood 1kg gemaale beesvleis 5ml gemaalde neutmuskaat Knypie gemaalde kruinaeltjies Bietjie kookolie 125ml melk 10ml sout 5ml gemaalde koljander Bietjie koekmeelblom Week die hrood in die melk en maak dit fyn. sout. 100g (12) gemmerkoekies in stukkies gebreek 100g pitlolse rosyntjies 60ml tamatiesous 60ml asyn 60ml bruinsuiker 60ml kookolie 500ml vleisaftreksel Meng al die bestanddele vir die gemmersous goed saam. geskil en in skywe gesny 1 groot uit. maar kan jy die gemmersous direk oor die rou frikkadelle gooi en bak. Gooi dit oor die frikkadelle en vrugtebolaag. hoef jy die frikkadelle nie vooraf bruin t braai nie. Vrugtesous: 1 blikkie (410g) appelkooshelftes Dreineer – behou die stroop 1 blik (410g) pynappelstukkies 1 groot tamatie. neutmuskaat. Skep die sous van jou keuse oor en sit `n deksel op of bedek die bak met aluminium foelie. Sit voor met rys. worcestersous. Jou tyd is min en juis hierin lê die kosbaarheid van jou bestaan – elke dag en elke oomblik. Bak sowat 30 minute in `n voorverhitte oond by 180°C. sojasous. koljander en kruinaeltjies. Meng die stroop van die vrugte met die mielieblom. Vorm groterige frikkadelle. warm kookolie tot bruin. Gemmersous: Die sous kan met sukses gehalveer word. peper en aromat na smaak Rangskik die appelkooshelfte. Skep die frikkadelle in n groot oondvaste bak. geskil en in ringe gesny 50ml mielieblom 10ml worcestersous 5ml sojasous Sout. sout. peper en aromar. Sit die deksel op en bak 30 minute by 180°C. Gooi dit oor die frikkadelle en bak dit 30 minute met n deksel op in voorverhitte oond. Lewer sowat 15 frikkadelle. pynappelstukkies. Rol elke frikkadel in koekmeelblom en braai dit dan in n swaarboompan in vlak. Meng dit met die maalvleis. Sarie – Maart ‚05 63 . tamatieskywe en uieringe op die frikkadelle in n groot oondvaste bak met n deksel. Skrinkel kaas en dan bros bacon oor.KORSLOSE SOUTTERT (Met erkenning aan Rina Fourie-Sűpra) 1 pakkie bacon – snipper Braai saam 1 klein polonie – gekerf 1 klein pakkie Weense worsies – gesny 250 gerasper Cheddarkaar 2e gekapte ui 2e gekapte groenrissie 1k melk Meng saam 1t mosterd 2t pietersielie – gekap 2 eiers 2e meelblom Gooi vleis in gesmeerde oondvaste bak. Rangskik ertjies bo-oor. gooi melkmengsel oor en bak by 180°C tot gaar. LAGIE SLAAI (Met erkenning aan Rina Fourie-Sűpra) 1 slaaikop – gewas en gedroog ½ groen rissie – gekap 1 pak bevrore ertjie (± 300g) – gekook en gedreineer 375ml mayonnaise + 250ml suiker – meng saam 100gr gerasperde Cheddarkaas gekap 1 seldery stingel – gekap Klein uit – gekap 5 repies bacon – bros gebraai en Breek slaai in klein stukkies en plaas onderin bak. Verkoel.meng saam 3 eiers 1/8ste k asyn ¼k olie ¾ liter water Klits goed saam en voeg by meel Laat mengsel ± ½hr staan. Gooi ekstra kaas bo-oor net voor dit uit die oond kom. PANNEKOEK (FLATERVRY GEWAARBORG!!) (Met erkenning aan Rina Fourie-Sűpra) 3k meel + 1t sout . Eers na ontbering kom daar waardering. Gooi mayonnaise en suikermengsel oor. Net voor jy dit bak – voeg 2t bakpoeier en ½ liter water by – klits weer goed saam. 64 . Sprinkel seldery. groen rissie en ui oor. cloves. Mix in the remaining ghee (clarified butter) and cover tight for a little while. Plaas visvingers in bak. Saute briefly. Add the red chilli paste / powder and ginger paste. Simmer on low heat for about 3 minutes. Add the prawns and coconut milk. Add salt as required. Trust in the Lord with all your heart. Serve hot with: plain boiled rice. Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Add the onion paste and stir fry on medium heat for about 4 minutes or till the paste is browned. gooi helfte van tamatie en uie bo-oor. room en die res van die tamatiemengsel en gooi oor vis. Now. do not depend on your own understanding. CREAMY PRAWN CURRY (With acknowledgement to Mary-Ann Rebula) 1000 gram(s) headless prawns shelled.gooi kaas oor en bak nog 5 minutes. Verhit olie en braai uie en tamatie. Meng soppoeier . add the bay leaves. However. TIPS: Traditionally. cinnamon and green cardamoms. 65 . pure ghee(clarified butter) is a must in this recipe. Mix gently. Strain the prawns from the pan and keep aside. it is important that it be of a fresh date. Coconut milk is available in tins or tetrapacks off the shelf in Asian markets.VISVINGER PASTEI (Met erkenning aan Rina Fourie-Sűpra) 30ml olie 4 tamaties – gekap 20ml Wellington’s Sweet Chilly Sous 1 pakkie sampioenroomsoppoeier 250ml gerasperde Cheddarkaas 4 uie – gekap 1 hoender blokkie 1 pak gevriede visvingers 250ml var room Verhit oond tot 180°C en spuit oondpan met Cook `n Spray. However it can be substituted with any cooking oil. Fry briefly on low heat till the oil separates. voeg hoenderblokkie en Sweet Chilly sous by. Apply some turmeric powder and keep aside for 5 minutes. although that may not result in as flavorful a dish. deveined and cleaned 1 teaspoon(s) turmeric powder 2 cup(s) onion paste 2 teaspoon(s) ginger paste 2 teaspoon(s) red chilli paste or powder 4 bay leaves 2 pieces cinnamon 8 each of cloves and green cardamoms 4 cup(s) coconut milk 4 tablespoon(s) ghee(clarified butter) / butter salt to taste Rub the prawns with some salt and wash well. Bak 25 minute . Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 3 minutes. except tamarind paste. Fresh tuna will taste very good in this recipe. Remove the paste into a pan. the ground paste. Add the water. salt and the hot water. preferably Basmati 8 cup(s) hot water Grind to a fine paste: 2 teaspoon(s) cinnamon pieces 4 green chillies chopped 4 cloves water required to grind the paste salt to taste 2 tablespoon(s) chopped ginger 8 green cardamoms peeled salt to taste 2 tablespoon(s) ghee(clarified butter) / butter Rub the prawns with some salt and half the quantity of turmeric powder. Any other long-grain rice would do as well. Add tuna to the gravy in the pan. TIPS: This curry is supposed to be spicy and tangy. Bring to a boil and simmer on low heat for about 24 minutes or till all the water has evaporated and the rice is cooked but firm. tamarind paste and curry leaves. Stir fry briefly. Add the bay leaves and cumin seeds to the same pot. Saute briefly. turmeric. Mix well and bring to a boil.) tuna in oil 1½ cup(s) grated coconut 1½ teaspoon(s) garlic chopped 1½ teaspoon(s) ginger chopped 6 green chilli(es) chopped 1½ onion(s) chopped 1½ teaspoon(s) coriander powder ¾ teaspoon(s) turmeric powder 3 teaspoon(s) red chilli powder 1½ tablespoon(s) tamarind paste 1½ sprig(s) curry leaves ¾ cup(s) water salt to taste Make a coarse paste with coconut and the rest of the ingredients. red chilli and coriander powders. Basmati is an aromatic longgrain rice variety.TUNA CURRY (With acknowledgement to Mary-Ann Rebula) 450 grams (about 18 oz. Add the rice. Keep aside. water and curry leaves. TIPS: The prawns need not be of a big size for this dish. Cover and cook for about 8 minutes or till the tuna is cooked and coated with the gravy. Add the chopped onions and saute till they are golden brown. 66 . SPICY PRAWN RICE (With acknowledgement to Mary-Ann Rebula) gram(s) headless prawns shelled. Remove the prawns with a slotted spoon onto a plate. deveined and cleaned 1 teaspoon(s) turmeric powder 2 teaspoon(s) each of coriander and red chilli powder 2 teaspoon(s) cumin seeds 2 large onions .chopped 8 bay leaves 4 cup(s) long-grain rice. However the amount of chillies and tamarind can be reduced or increased as desired. Add the prawns. Open the tuna can(s) and drain off the oil. Add very little water while grinding if required. Process mashed potato with garlic. and salt until smooth and thick. TOASTED BREAD SALAD (With acknowledgement to Mary-Ann Rebula) ½ Lebanese round bread (pitta).CUCUMBER IN YOGHURT (With acknowledgement to Mary-Ann Rebula) North Indian Vegetarian 3 teacup(s) cucumber finely chopped or grated 6 teacups yoghurt lightly beaten 3 teaspoon(s) of cumin powder 1½ tablespoon(s) finely chopped coriander leaves 1½ small onion(s) very finely chopped 3 green chilli(es) finely chopped or crushed with salt salt and sugar to taste. Serve in small bowls next to grills. sprinkle cumin powder all over the raita. Then. Keep refrigerated till needed. TOUM (Garlic purée) LEBANESE (With acknowledgement to Mary-Ann Rebula) Way 1: ¼ cup lemon juice 7 cloves garlic. Sprinkle salt over the grated / chopped cucumber and keep aside for about 13 minutes. washed and chopped 4 spring onions. roughly chopped ½ cup lemon juice 67 . Way 2: Process crushed garlic with oil. mix the cucumber into the yoghurt along with the chopped onions. lemon juice. washed and chopped 3 slender cucumbers (250g). and salt until smooth and thick. fried until tender Way 2: ¼ cup lemon juice 1 head of garlic. washed and coarsely chopped 1 medium onion (¼ cup). oil. lemon juice. Season the lightly beaten curds with salt and sugar. Now. gently squeeze the water out from the cucumber. peeled and crushed ½ cup olive oil ½ tspn salt ½ cup olive oil ½ tspn salt PREPARATION: Way 1: Mash potatoes finely in a bowl. peeled and crushed with a dash of salt 5 cubes potatoes. toasted 3 medium firm tomatoes. Just before serving. coriander leaves and green chilli(es). washed and chopped 3 medium radishes (250g) (1 cup). Pour in bowls and serve next to meat and chicken. crushed with a pinch of salt ½ teaspoon dried mint 2tablespoonsvinegar ½ cup olive oil Break toasted bread into small pieces and keep aside. beaten 2 tbls cornflour ¼ cup short grain rice 1 cup finely chopped fresh coriander 1 cup water (for rice) Prepare Kibbi balls. Serve hot or cold. Makes 25. Prepare cooked yoghurt. vinegar. mix well. In the meantime boil rice in water for 25 minutes. Nelson Mandela ----------------------------------------------------------------------Those who love pleasure become poor. Mix crushed garlic with salt. 68 . Bake in an oven for 10 minutes. Add to Kibbi mixture. 1 cup coarsely chopped fresh mint leaves 1 cup coarsely chopped parsley 1 cup small purslane leaves ½teaspoongroundsumac ½ cup coarsely chopped sweet green pepper 1 teaspoon salt 8 crisp cos (2 cups) lettuce leaves. Put all ingredients in a serving bowl. finely chopped 1 tspn salt ¼ tspn ground black pepper cold water for kneading ½ tspn ground allspice ½ tspn ground cinnamon 500g minced meat 1 large onion. parsley and purslane. Wash the chopped mint. finely chopped 1 tspn salt ¼ cup fried pine nuts ¼ tspn ground black pepper Yoghurt mixture: 2 kg yoghurt 1 tspn salt 3 cloves garlic. dried mint. Cook for 10 minutes over medium heat. oil. Note: you can fry kibbi balls instead or baking it before adding it to cooked yoghurt. Pour in large bowls. Cook for 3 minutes. breathe peacefully. crushed ¼ cup shortening or butter 1 egg. Add toasted bread pieces and dress with garlic mixture. Serve fattoush if you wish garnished with additional toasted bread. Fry garlic and coriander till fragrant. Wine and luxury are not the way to riches. Stir into boiling yoghurt. lemon juice and ground sumac and keep aside.2 cloves garlic. torn into bite size pieces KIBBI BI LABAN (Kibbi Balls in Yoghurt) (With acknowledgement Mary-Ann Rebula) 500g ground lean beef or lamb 2 ½ cups fine burghul 1 medium onion. then drain well. Add Kibbi balls one by one (don't stir). laugh hysterically. Walk gently. Melt shortening and butter together or use all butter if you wish a richer cookie. Be sure you have not revealed filling or it will stick to the pan as it bakes. Mix until just combined. Sprinkle with confectioners sugar. making a hollow container. baking powder and sugar together. Level off cookie even with the lip of the mold. Fill the container with the nut filling ¾ full. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Cool slightly. Add the flower water and just enough milk to bind the dough into a soft ball. (another person says to knead the dough well). Sprinkle or rub with confectioners sugar before serving. Bake 325° For 20-30 minutes. like pie dough. Mix flour. This recipe needs to be started a day ahead. Toss lightly with a fork to distribute liquid evenly. Dust maamoul molds well with flour. pushing the dough up the sides of your thumb. Close dough around filling to cover it. Do not brown. 69 . Cool. Bake at 300 to 325deg F about 12 minutes. finely chopped 4-5 Tbsp sugar 1 Tsp cinnamon 2tbsp rose or orange-blossom water Mix all the ingredients together. Prick with a fork. Cool before removing from pan.MAAMOUL (With acknowledgement to Mary-Ann Rebula) ½ cup solid shortening 8 tablespoons or 4 ounces butter 1 cup flour. Pack ball into mold. until barely colored. Tap cookies out onto the work area with a sharp firm hit to the top of the mold. all purpose 2 cups semolina ¼ teaspoon salt ¼ teaspoon baking power ¼ cup granulated sugar 2 Tablespoons rose flower water 1 tablespoon orange flower water 7 tablespoons water walnut or date filling (recipe follows) confectioners sugar Do not expect the dough to be cohesive but it will be damp enough to form into balls to pack into the cookie molds. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Nut filling: 1½ cups walnuts or pistachios. salt. Cover bowl and let it rest overnight. Invert and tap gently to remove excess flour. Take walnut sized lumps of dough and make a hole in the center with your thumb. MAAMOUL Dough: 3 1/3 cups flour 8 oz unsalted butter 1 Tbsp milk Confectioners' sugar to sprinkle on 2 1 Tbsp sugar Tbsp rose orange-blossom water Mix the flour and sugar and cut in the butter. Rub melted shortening into dough with fingertips until it is like fine soft meal. Transfer cookies to baking sheet with a spatula. Flatten it out slightly and place a good tablespoon of filling in center. Cover the opening by folding the container shut. semolina. Combine orange flour water with 10 teaspoons of water in a small pot. Add 1 teaspoon of dates to each ball. Date filling: 1 ½ cups chopped dates ¼ cup sugar 6 tablespoons cutter Cook dates with butter over low heat for 15-20 minutes. Eat with olives or olive oil. and cook over a small flame for 15 minutes. stir the salt into the yogurt. you can do it! Walt Disney 70 . Preheat oven to 350 degrees F. Punch a hole with your finger in the dough. Cover with a damp towel and set aside for 25 minutes. Place the yogurt in the center of a piece of doubled cheese cloth.MAAMOUL WITH DATES (With acknowledgement to Mary-Ann Rebula) 2 lb dried dates 8 tsp orange flower water 1 lb butter 2 lb all purpose flour confectionery sugar Seed the dates. Divide the dough in four pieces. usually utilizing the faucet over a sink. and cut into small chunks. Let this hang overnight or about 12 hours. LABNE (With acknowledgement to Mary-Ann Rebula) 6 cups plain yogurt 2 teaspoons salt In a large bowl. Cut the cylinder into one inch pieces. Roll each piece into a 1. and pita bread. Stir to combine. Mash occasionally until dates are completely pureed. roll into a ball. and add slowly to flour. Store covered in the refrigerator until needed. Cool before filling. Place in a casserole. WALNUT OR PISTACHIO FILLING (With acknowledgement to Mary-Ann Rebula) 1 ½ cups finely chopped walnuts or pistachios 2 Tablespoons orange flower water ¼ teaspoon ground cinnamon Mix well together. Cut the butter into small cubes. until butter is dusted with the flour. rather than the rounded variety. Roll the ball in your hand until it is shaped like golf ball. Remove from the cloth. Using a fork. Sprinkle with confectioner’s sugar. add 15 teaspoons of water. If you can dream it. When well drained it will be the consistency of cottage cheese. Roll each piece in your hand to make a ball. Suspend from a stationary object over a bowl (to catch liquid). or piece of soft cotton. combine to make a smooth dough. Indent the balls with a fork Bake for 30 minutes or until the Maamoul dough hardens. Mix well. Date filling is traditionally used with a flat maamoul mold. Add the mixture to the flour and butter.25" cylinder. Pull corners up and tie tightly. paprika.ROAST BEEF WITH PEPPER SAUCE (With acknowledgement to Mary-Ann Rebula) 1 medium rib eye 1 small onion 2 gloves garlic Thyme Scallion Crushed pimiento seeds ½ hot scotch bonnet pepper Pick-a-pepper sauce Paprika Corn starch Soy Sauce Ketchup Oil Salt & Black pepper Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt. Remove the foil and continue to simmer on the stove until it thickens. Do not add a lot of water. all around. diced 1 handful of chopped mint and coriander 285ml natural yoghurt salt and freshly ground black pepper lime juice to taste 2 tablespoons fennel seeds 2 tablespoons cumin seeds 2 tablespoons coriander seeds ½ tablespoon fenugreek seeds ½ tablespoon black peppercorns Lightly toast all the ingredients in a pan over a gentle heat before pounding or crushing into a fine powder. or vegetables like Swiss chard.Fry the lamb in a little olive oil until golden. 1 clove ½ a cinnamon stick 2 cardamom pods salt and freshly ground black pepper Preheat your oven to 170C. spinach. This is your basic curry sauce. Add meat. Make corn starch in a paste and add to stock to make gravy. When cooked. Serve with spiced breads. peas. fried aubergine. Sprinkle with chopped coriander and mint and stir in the yoghurt. Cook over medium heat. add the toasted and ground rub mix and puree in a food processor. cover with kitchen foil and place in the oven for 1½ hours to intensify the flavours. This can then be rubbed generously over your chosen meat. shake excess seasoning off.5kg leg of lamb. steamed basmati rice and lots and lots of cold beer! 71 . remove from skillet to make gravy. Keep adding water until cooked. Serve over a bed of white rice or rice and peas. Feel free to vary the curry by using diced chicken. LAMB CURRY (With acknowledgement to Mary-Ann Rebula) 1 x hot and fragrant rub (see below) 2 tablespoons butter 2 x 400g tins of chopped tomatoes 285ml stock or water 1. chickpeas or lentils. Let stand for a while. Bring to the boil. boiled potatoes. okra. leaving enough seasoning to make gravy. Heat oil in skillet. prawns or paneer (see below). Let it brown on each side. Make small holes in roast and stuff the mix seasoning in the holes. cauli-flower. black pepper. Add Soy sauce. stirring regularly. fry the curry paste mixture in the butter until it goes golden. Add the tomatoes and the stock or water. Just a little each time it dries out. Chop the paste ingredients roughly. In a large casserole pan. ketchup. pick-apepper and rub along meat. then add to the curry sauce and simmer for around 1 hour or until tender. salt. Season to taste and add a good squeeze of lime juice. turning constantly to prevent sticking. to serve Whisk the double cream lightly Fold in the icing sugar. Now pour it through a fine sieve or a colander lined with muslin. to serve. Allow the water to drain. Greek-style yoghurt. MANGO AND COCONUT SMOOTHIE (With acknowledgement to Mary-Ann Rebula) 100ml double cream 2 tsp icing sugar ½ can coconut milk ½ tsp ground cinnamon 20g mango. bring 2 litres of full cream milk to the boil. and press through a sieve. 72 . diced 1 tsp water 2 slices of mango and 2 mint leaves. then leave for 5 minutes. garlic and sea salt and add to your curry. The milk will begin to curdle. Pour into long sundae glasses. and blend until smooth. For the raspberry coulis. Drizzle the coulis on top of each glass. redcurrants. PINK PATHER (With acknowledgement to Mary-Ann Rebula) 5 raspberries 5 strawberries 2 tbsp redcurrants 2 tbsp Greek-style yoghurt 1 handful ice 3-4 tbsp milk For the raspberry coulis 55g raspberries 1 tbsp icing sugar Place the raspberries. Pour into two tall. chilled glasses and serve immediately. fry in butter with a little chilli. ½ cups Pauls Slim or Skinny or Physical No Fat Milk ½ cup Pauls Natural Set Yoghurt 1 ripe banana. mix the raspberries with the icing sugar. strawberries.HOW TO MAKE PANEER INDIAN CHEESE (With acknowledgement to Mary-Ann Rebula) In a thick-bottomed pan. then squeeze the remaining curd and chill in the fridge. coconut milk and cinnamon to combine. ice and milk into a liquidiser. remove from the heat and add a wine glass of white wine vinegar. Chop the cheese into thumb-sized pieces. Stir. Pour into a glass and garnish with mango and mint leaves to serve. Place into a blender along with diced mango and water and blend to combine. sliced 4 pitted prunes Place all ingredients together in a blender and blend until smooth. peeled and flesh sliced away from stone ½ lime. grated zest and juice only 55ml orange juice In a blender or liquidiser place the banana. storing strawberries / tomatoes in the fridge can mask some of their flavour. Enjoy your healthy smoothie recipe. Finally add the rest of the apple juice and blitz briefly until it is thoroughly blended into the smoothie. zest and orange juice. topped with yoghurt. strawberries. The longer you blend the mixture for. Place the yoghurt (or ice cream if you are feeling indulgent) and ¼ of the apple juice in your blender. spread in an ungreased baking pan. you'll prove them wrong when you make this healthy smoothie recipe. Note that almonds will continue to brown slightly after removing from oven. Juice the apples in your juicer or if you haven't got a juicer then you can use apple juice from a carton. Place in 350 degree oven for 5 to 10 minutes or until almonds are light brown. Serve the banana and mango smoothie in soup style bowls. For full flavour the strawberries should be at room temperature. the more air will be introduced into the drink and oxidation of nutrients will occur more rapidly. diced mango and flaked almonds. To toast almonds. flapjacks. 1 cup orange juice 1 cup frozen peaches 1 frozen banana. STRAWBERRY SMOOTHIE (With acknowledgement to Mary-Ann Rebula) 1 punnet of strawberries 1½ cups of live vanilla/natural yoghurt OR 400ml Apple juice 1½ cups of vanilla ice cream Handful of crushed ice Wash the strawberries and remove their stalks. stir once or twice to ensure even browning. Commit your work to the Lord and then your plan will succeed. switch on and then add the ice and strawberries and blend until smooth.MANGO SOUP SMOOTHIE (With acknowledgement to Mary-Ann Rebula) 1 ripe banana. Blitz until smooth. chunked 2 Tbs slivered toasted almonds Add juice to electric blender. mango. 73 . lime juice. tomorrow is a mystery. peeled and roughly chopped 1 large ripe medium mango. Yesterday is history. then add remaining ingredients. today is a GIFT. Blend until smooth. Vary the amount of apple juice depending on how thick you like your smoothies to be. Drink immediately and enjoy! JOHNNY ALMOND FRUIT SMOOTHIE (With acknowledgement to Mary-Ann Rebula) Who ever said healthy smoothies don't have to taste good? Whoever it was. Break off pieces of dough and form into balls the size of tennis balls. Roll out each ball into a disc the size of a dinner plate. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle. then pour into chilled glasses. and drink! THE ROGUE FLAMINGO (With acknowledgement to Mary-Ann Rebula) This sweet fruit recipe is great for breakfast. Pour. or on the side. DURBAN ROTI (A type of pancake filled with curry. This yogurt smoothie is sure to be one of your favorite recipes. Cover with a tea towel and leave for 30 minutes. Cover and chill. 2 cups hulled strawberries 1 cup chopped watermelon Juice of 2 freshly squeezed oranges Juice of 1 freshly squeezed lime ½ cup ruby red grapefruit juice Combine all of the ingredients in a blender until smooth. THE BILDUNGSROMAN (With acknowledgement to Mary-Ann Rebula) The favorite drink of young Phillip Pirrip. Rub in until the mixture resembles fine breadcrumbs. or for dessert.COFFEE SMOOTHIE (With acknowledgement to Mary-Ann Rebula) Tastes much like a milk shake! It's thick and rich like a milk shake but with very few calories! 1 cup skim milk 2 tablespoons sugar (or equivalent of sugar substitute) 2 tablespoons chocolate syrup (regular or lite) 1 tablespoon instant coffee granules Seven ice cubes Blend for two to three minutes on high speed of blender. 1 cup cranberry-blackberry juice ½ banana 6 oz. Enjoy this fruit smoothie recipe. everyone's favorite bildungsroman protagonist. Before serving. Add water and mix to a fairly soft dough. or used as bread to mop up all the curry juices) 3 cups flour 1 t salt 3 T oil enough water to form a soft dough 1 cup soft butter or margarine oil for frying Mix the flour and salt in a large mixing bowl and add the oil. key lime or lemon flavored yogurt 3/4 cup frozen raspberries 1 cup crushed ice Place ingredients in blender and mix on medium-high until well blended. Fry in hot oil for 2 minutes on each side. an afternoon snack. Spread the dough with softened butter and roll it up like a Swiss roll. Pour into glasses and serve immediately. Serve immediately with a curry filling. Recipe makes one serving. 74 . shake or stir. Stir in the garlic and ginger paste. Add the meat. Place the potato and onion in a mixing bowl and add enough boiling water to cover. milk. Makes 25-30 bites. cubed. Serve hot or cold. cover. CURRY BITES (I make these delish mild curried snacks with leftover chicken and rice) 250 ml (1 cup) cooked rice 125 ml (½ cup) milk 2 extra large eggs 150 ml self-raising flour 7 ml (1 ½ t) mild/medium curry powder 375ml (1½cup)potato. chicken. Roll into small balls.DHAL COOKIES A delicious snack. chopped 1 medium-sized banana. Drain on paper towels and serve hot or cold. mashed salt and pepper to taste oil for frying Mix all the ingredients. soaked in water overnight and coarsely mashed 5 ml (1 t) garlic paste 5 ml (1 t) ginger paste 6 green or red chillies. masala and turmeric. flatten them with the palm of your hand. Serve with rice and sambals such as chopped onion and tomato. drained 15 ml (1 T) parsley salt and freshly ground black pepper oil for frying Process the rice. chopped Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. or stewing lamb. sweet corn and parsley to the batter. onion. Season with salt and freshly ground black pepper. and make a small hole in the center of each cookie. Makes about 12 cookies. eggs. Season with salt if necessary. seeded and finely chopped half a bunch chopped coriander leaves half a bunch spring onions. finely grated 250 ml (1 cup) cooked chicken. to form a dough. peeled and quartered fresh coriander leaves. Leave for 3 minutes and drain well. LAMB CURRY 1 large onion. Pat dry with paper towels. Add the potatoes and about 60 ml (¼ cup) water. Drain on paper towels and keep warm until ready to serve. Add the tomatoes and braise for about 3 minutes. diced 100 g whole-kernel sweet corn. Heat the oil in a pan and fry spoonfuls of the batter for about 4 minutes on each side until golden brown and done. except the oil. Chill the batter. Add the potato. 75 . 500 g split peas. cubed 4-5 medium-sized potatoes. cover and simmer for about 20 minutes. peeled and grated 310 ml (1 ¼ cup) onion. reduce the heat and simmer for about 10 minutes. sliced into rings 1 sprig fresh curry leaves oil 15 ml (1 T) garlic and ginger paste 60 ml (4 T) mixed masala 2 ml (½ t) turmeric 2 medium-sized jam tomatoes 1 kg deboned leg of lamb. self-raising flour and curry powder in a food processor for 1 minute. Fry the cookies in hot oil until brown on the outside and cooked inside. Add the chopped coriander leaves towards the end of the cooking time. sprinkle them with salt and leave in a colander to drain for about 15 minutes. but I make extra because it’s not only the vegetarians who tuck in! 15 ml oil 2 medium onions. Pat dry before frying. chopped 1 large brinjal. Serves 4. sliced 250 g button mushrooms. Add the garlic and ginger pastes. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. chopped 2 ml chilli powder 30 g freshly chopped coriander Heat oil in a large saucepan. 500g prawns. Cover and simmer over medium heat for 15 to 20 minutes. and stir in the masala and curry powder. omit the prawns and add 500g peas or green beans. mashed 500 g chicken pieces. Add breyani spices to oil for frying to add extra flavour. VEGETABLE AND PRAWN CURRY To make a vegetable curry. mashed to form a puree fresh coriander leaves (dhania) 500g baby brinjals. Simmer for a few minutes until fragrant. Season to taste and stir in fresh coriander. skinned and deboned 5 ml (1 t) fennel powder fresh coriander leaves oil 5 ml (1 t) ginger paste 15 ml (1 T) curry powder 1 X 410g can tomato puree curry leaves 5 ml (1 t) garam masala Fry the onion in a little heated oil until tender. Add the tomatoes and tomato puree. shelled 15ml mixed masala oil Curry Sauce: Oil 1 large onion. Serve with rotis or rice. or bigger ones. stirring occasionally until cooked. cubed 8 courgettes. whole. sliced 5 ml crushed garlic 5 ml ground coriander 5 ml ground cumin 2 ml turmeric 1 chilli. sliced into rings 7 ml (1 ½ t) ginger paste 1 kg ripe tomatoes. If using large brinjals. VEGETABLE CURRY My vegetarian friends always ask me to make this curry.CHICKEN CURRY 1 medium-sized onion. Add remaining ingredients. add onions and green pepper and sauté for a minute. cubed garlic chives 7 ml (1 ½ t) garlic paste 22-30 ml (1 ½ .2 T) masala a few curry leaves (or bay leaves) 500g cooked butter beans 76 . sliced into rings 5 ml (1 t) garlic paste 15 ml (1 T) mixed masala 3 ripe jam tomatoes. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Serve with basmati rice. chopped 1 large green pepper. Bak in gesmeerde oondbak vir 25 minute of tot toetspen skoon uitkom. familie of verliefdes op `n hoë noot afsluit“. Nagereg moet verfris en vermaak. 77 . Serves 4. cover with lid and simmer for 1 ½ hours or till meat is tender. To make the basic curry sauce. Fry the prawns in oil until they just turn pink. kook water. skinned and cubed 3 carrots. Add peppercorns. Klits eiers en suiker saam tot lig. bay leaves. cubed. curry leaves and garlic chives. ongemak of uitputting tot gevolg te hê nie. Ons is lank reeds verby die dae van drillende Babelse torings en vla-bedekte moorde. Add curry. Stir in the garlic and ginger pastes. Serves 4. Add the brinjals. botter en suiker vir 10 minute. tomato and heated meat stock. Nataniël sê: “Nagereg hoef nie altyd hoofpyn. Lower heat. cut in wedges 1 tomato. WARM LEMOENPOEDING (Met erkenning aan Rina Fourie-Sűpra) 3 eiers 190ml melk 275ml koekmeelblom Knypie sout Stroop 250ml water 375ml suiker 10ml gerasperde lemoenskil 250ml strooisuiker 60ml botter 10ml bakpoeier 30ml botter 250ml vars lemoensap Stel oond op 180°C. sliced 200 ml meat stock 15 ml cake flour Brown meat in heated cooking oil. Add onion and sauté till transparent. Sif meel. iets wat ontplof van smaak. prawns and beans to the sauce and simmer until fragrant.Sprinkle the prawns with the masala and set aside. or beef ‘curry pieces’ 30 ml cooking oil 1 onion. Verhit melk en booter tot gesmelt. heat a little oil and fry the onion until glossy. dit moet die samesyn van vriende. maagpyn. Sprinkle with fresh coriander leaves and serve with yellow rice. Laat effens afkoel en voeg lemoensap en skil by. chopped 15 ml curry powder 15 ml turmeric 1 chilli. Intussen. bakpoeier en sout saam. Thicken with cake flour and water paste if necessary. Roer melk en meel beurtelings by eiermengsel – meng goed. Add the tomatoes. Probeer `n slag iets ligs. seeded and coarsely chopped 5 black peppercorns 2 bay leaves 1 apple. visueel eenvoudig en verrassed. turmeric and chilli and fry for 1 minute. Giet oor warm poeding en prik orals sodat stroop kan intrek. BASIC CURRIED STEW (‘Westernised’!) 750g boneless beef neck. Fry the brinjals in a little heated oil until done. and masala. and simmer slowly for about 15-20 minutes until fragrant. Druk alles vas in bakplaat wat goed met Cook`n Spray gespuit is. Skep in 2 gesmeerde broodpannetjie en bak vir ± 35 minute. MOET NIE IN DIE KASTROL LOER NIE. 10ml koeksoda Meng met 30ml sagte margarien en 30ml appelkooskonfyt – meng goed saam Stroop: Kook saam in groot kastrol vir 5 minute: 1. voeg karringmelk. Bedien met vla. om gaste se asen weg te slaan met `n feestafel. Sif koekmeel en sout in mengbak.5 liter water + 750ml bruinsuiker 3ml sout 3ml fyn kaneel 8ml fyn gemmer 60ml asyn 20ml margarien Skep lepelsvol deeg in stroop – kook vinnig vir 5 minute. ’04 78 .BAIE POEDING (Met erkenning aan Rina Fourie-Sűpra) Sif 500ml meel en 3 ml sout in mengbak Maak aan met 125 – 190ml melk. Passie is om uit jou hart te kan sing. om jou fiets te trap tot julle een word. MIELIEBROOD (Met erkenning aan Rina Fourie-Sűpra) 500gr bruismeel 500ml karringmelk 10ml suiker 5ml sout 1 x 410g blik geroomde suikermielies 125ml gaar mieliepitte (of geblikte mielies) Stel oond op 180°C. Sarie – Okt. SAN SE BIETJIE-WERK .LORNA’S (Met erkenning aan Rina Fourie-Sűpra) In `n groot bak meng: 3 eiers 1k olie 1½t bakpoeier 5ml sout Wanneer gemeng voeg by: 1k klapper 1k rosyne of koekmengsel 1½k bruinsuiker 3k koekmeel 1t koeksoda 1t vanilla 1k gekagte liggies geroosterde neuter Stel oond op 180°C. Bak ± 45 minute – sny in blokkies wanneer afgekoel is. Stel temperatuur laer en kook stadig verder met deksel styf op vir ± 1 uur. mielies en suiker by (redelike vloeibare deeg). cubed Salt 5ml fish masala 6 small potatoes. Plaas koekierol op opdienbord en smeer room bo-oor. It’s a bit time-consuming. Garner met stukkies gemmer en sny in dik skywe. about a minute. for extra flavour) 60 ml tomato paste 45 ml brown sugar 125 ml natural low-fat yoghurt 90 ml fresh coriander leaves or parsley. Add the sweet potato. cubed 20 ml turmeric seasoned flour 45 ml sunflower oil 1 onion. soaked 410g can chopped tomatoes (use Indian-style if available. Remove and set aside. but well worth the effort in the end and will feed a lot of people. Serves 6. frozen or fresh OR 750g pork filet. cooked and cubed 3 ml chilli powder 5 ml ground coriander 10 ml garam masala 150 ml seedless sultanas. chopped Season the fish/meat cubes with the turmeric and toss in the flour. Add the sultanas with their liquid. Simmer for 8 minutes or until slightly thickened. SWEET `n SPICEY CURRY STEW (FISH OR PORK) 500g firm fleshed white fish steaks (like hake). sliced into rings 4 cardamom seeds 4 whole cloves 2 pieces stick cinnamon 5 ml chopped fresh ginger 4 cloves garlic. chilli powder. chopped 300 g sweet potato. peeled 200g (500 ml) uncooked rice 5 ml turmeric 125 ml lentils (masoor) 4 hard-boiled eggs 79 . tomato paste and sugar. Plak koekies aan mekaar in lang rol. Remove from the heat and stir in the yoghurt and fresh coriander and serve. Plaas in bak en laat oornag in yskas.GEMMERKOEKIE TERT (Met erkenning aan Rina Fourie-Sűpra) 200ml vars room 1 pakkie gemmerkoekies Klits 100ml room tot styf. klits res van room styf. crushed 5 ml barishap 5 ml cumin seeds (jeera) 5 ml ground coriander 5 ml leaf masala 5 ml breyani masala 1 kg fresh fish. shaking off any excess. Net voor opdiening. you’ll travel to the ends of the earth (or at least to Durban!) to find all the spices the recipe demands. Add the fish/meat and cook until lightly browned. tomatoes. ground coriander. Heat the oil in a saucepan. 50 ml oil 1 large onion. and masala and stir-fry until aromatic. FISH BREYANI (Serves 6 – 8) Once you’ve tasted this delicious fish breyani. 10 minutes for meat. Saute the onion until translucent. Return the fish/meat to the saucepan and simmer for 5 minutes for fish. Slice the eggs into quarters and place on top of the breyani just before serving. Season the fish with salt and fish masala and add together with potatoes to the paste. The potatoes should be soft but still intact. but keep tails intact fresh coriander leaves. Combine the rice and lentils and arrange layers of the breyani mixture and rice in a saucepan. chopped Fry the onion in a little heated oil until golden brown. breyani masala and a little water. cloves. cinnamon. Fry until the mixture acquires a nice yellow colour. Add extra water if necessary. Season with salt and sprinkle with fresh coriander leaves. tamarind pulp and chillies. shelled and alimentary canal removed. finely chopped 1 sprig curry leaves 3-4 green chillies oil 15 ml (1 T) garlic and ginger paste 30-45 ml (2-3 T) mixed masala 5 ml (1 t) turmeric 6 medium-sized jam tomatoes. Stir-fry the onion. ginger and garlic until the onion is tender and all the flavours have blended together. Drain and set aside. cover and simmer for another 5-7 minutes or until the prawns are done. Reduce the heat and simmer for about 5-10 minutes. turmeric. cover and simmer for 10 minutes until done. `n Gewonde oester heel sy skulp met `n pêrel. 80 . turmeric and tomatoes. Add the prawns. add the crab pieces. Add the masala. Serves 2 – 3. peeled and grated 60 ml (¼ cup) soaked tamarind pulp 3-4 green chillies 1 large crab (about 500g) cleaned and cut into pieces with shell intact fresh coriander leaves. cardamom seeds. Cover and braise until cooked. cumin seeds. and add the masala. PRAWN CURRY 1 large onion. Cook the lentils in boiling water until soft and drain. CRAB CURRY 1 large onion. sliced into rings oil 30 ml (2 T) garlic and ginger paste 30 ml (2 T) mixed masala 1 ml (¼ t) turmeric 4 jam tomatoes. Add the rice to boiling salted water along with the turmeric and boil until tender. peeled and pureed 500 g prawns. Stir in the garlic and ginger paste. Add a little water. coriander. Simmer until an aromatic paste is formed. Sprinkle with the fresh coriander leaves and serve with rice. and braise for a few minutes before simmering until the tomatoes are fragrant. Season with salt. Add the barishap. leaf masala.Heat the oil in a pan and fry the onion. and steam for about half an hour. tomatoes. Stir in the ginger and garlic paste. curry leaves and chillies in a little heated oil until the onion is golden brown. cover with a piece of waxed paper and lid. finely chopped Mix all the marinade ingredients together. Net voor opdiening klop room styf en vou deur koolmengsel. Cover with lid. Remove dhania. place meat into it and marinate for a few hours. Skep in gesmeerde bak. Add meat and marinade. rangskik op slaaibak en skep koolmengsel daarin. Saute onion in heated cooking oil till transparent. finely chopped 1 onion. Kook groenbone ± 10 minute tot net sag en dreineer. lower heat and simmer for 45 minutes or till meat is tender. Place 4 sprigs of fresh dhania (coriander) on top of meat and simmer for an additional 10 minutes. Versier met grof gemaalde peper en peppadew stukkies. ROOI – die kleur van liefde en passie ORANJE .die kleur van betowering 81 .PAKISTANI CURRY 1 kg boneless lamb thick rib. voeg groenbone by witsous. Gebruik buitenste groen blare. cubed 1 onion. Drain. Braai spek en ui in olie tot sag en voeg by witsous. Spoon meat out into a meat platter and garnish with toasted almonds. Serves 6. sliced 50 g slivered almonds Marinade: 15 ml ground coriander 2 ml ground cloves 2 ml salt 5 ml ground cardamom seeds 4 cloves garlic. sprinkle kaas oor en bak vir 10 minute tot gesmelt en bruin bo-op. keep marinade aside.5ml sout 250ml room Meng alles goed saam – behalwe die room. BROS GROENBONE (Met erkenning aan Rina Fourie-Sűpra) 1kg gekerfe groenbone 1 gekapte uit 100ml margarien Maak witsous 100ml koekmeel Sout en peper 500ml melk 1 klein pakkie Nik-Naks 250gr gesnipperde bacon 12ml olie 350ml gerasperde Cheddarkaas Stel oond op 180°C. crushed 150 ml natural yoghurt 30 ml cooking oil 4 sprigs dhania (fresh coriander) 2 ml ground cinnamon 5 ml freshly-ground black pepper 2 ml turmeric 1 piece of fresh ginger root. LEKKER KOOLSLAAI (Met erkenning aan Rina Fourie-Sűpra) 1 middelslag koolkop – fyn gekerf (behou die buitenste groen blare) 1 x 410gr blik pynappelstukkies 125gr malval lekkers in kwarte gesny 250gr klapper 2. Breek Nik-Naks in stukkies en voeg by witsous. Laastens. By doing this and by adding lentils. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). 30 ml sunflower oil 2 cloves garlic. making it more economical. In this recipe the chicken meat has been taken off the bone to make it go further. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. chilli powder. so give them a try. salt and tomato paste. ginger and garlic and cook in a large saucepan over medium heat for 30 minutes. Vegetables have been added to stretch the dish even further. Dot with butter and sprinkle with water. peeled and diced 200 ml red lentils 250 ml butternut.BREYANI Rice Layer: 400g (500 ml) long grain rice 10 ml salt 1 litre water Mince Layer: 2 onions. turmeric. top with mince mixture and end with a layer of the remaining rice. which are filling. thinly sliced 3 cloves 2 pieces stick cinnamon 5 ml crushed garlic 10 ml ground coriander 5 ml turmeric 125 frozen diced carrots 55g (55 ml) butter 100g (125 ml) large brown lentils 2 ml turmeric 500g lean beef mince 3 cardamom pods. Rinse and drain in a colander. mince. and yoghurt instead of coconut or cream. halved 250 ml natural yoghurt 1 onion. stirring to create a smooth texture. bruised 5 ml crushed fresh ginger 10 ml ground cumin 5 ml crushed dried chilli 30 ml tomato paste 125 g frozen peas 150 ml water Rice Layer: Simmer the rice and lentils in water with the turmeric and salt for 20 minutes. so are ideal to add to stews or curries if you are not a bean fan. Add the mixed vegetables and cook for 5 minutes. cloves. quartered 100 g green beans. crushed 550 ml chicken stock 2 tomatoes. Pulses are a good source of protein and are cheaper and healthier than meat. Red lentils are small and absorb the flavour of meat. peeled and cubed 82 . less chicken is needed. CREAMY CHICKEN CURRY Another way to stretch meat is to add pulses such as beans or lentils. chopped 15 ml vinegar 2 potatoes. Spoon half the rice mixture into a large saucepan or ovenproof dish. cardamom. coriander. Add the cumin. to give it a creamy finish. Cook for a further 10 minutes or until spices are well blended. chopped 30-40 ml curry powder 3 chicken breasts 30 ml desiccated coconut 1 apple. Mince Layer: Combine onions. Serve with salad and chutney. ginger. sliced 10 ml garlic.die kleur van geluk LILA . Add curry powder and fry for 1 minute. Add chicken and reduce heat to simmer. Fry the onions. Add the water. reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender. garlic and ginger for 5 minutes. Stir in the yoghurt and season to taste. Remove from the saucepan and set aside. turmeric. chopped 750 ml pumpkin or butternut. CHICKEN AND PUMPKIN/BUTTERNUT CURRY 50 ml oil 2 large onions. Return the meat to the saucepan and season with curry powder. peeled and cubed salt and pepper to taste 25 ml coriander leaves (optional) Heat oil and fry onions. finely chopped 2 cloves garlic. Serves 6-8. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through. tomatoes. pumpkin. covered. Stir-fry for about 5 minutes. Stir in coriander leaves and serve on rice. Add chicken stock and bring to the boil. Pull the meat off the bones and cut into bite-sized pieces. along with remaining ingredients. Return chicken meat to the saucepan. and season with garlic. Add curry powder and sauté for 30 seconds. garlic and ginger in the remaining oil until tender and fragrant. Remove chicken from the pot and cool slightly.Heat oil in a large saucepan. for a further 20 minutes or until vegetables are tender. Add chicken pieces.die kleur van bekoring 83 . Add onion and garlic and sauté until soft. finely chopped 25 ml curry powder 1 chicken. brown sugar. for 40 minutes until chicken is cooked through. Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. peeled and cubed 1 can (410g) green beans (French cut). sliced Heat the oil in a heavy-based saucepan and brown the meat strips. sliced into strips 2 onions. lemon juice and brown sugar. Stir well with metal spoon. crushed 5 ml (1 t) fresh ginger 20 ml (4 t) curry powder 5 ml (1 t) turmeric 15 ml (1 T) brown sugar 5 ml (1 t) lemon juice salt and freshly ground black pepper to taste 250 ml (1 cup) hot water 2 sweet potatoes. Serve with rice. covered. lemon juice. except yoghurt. cut into portions 2 large tomatoes. Simmer. PIENK . and salt and black pepper. Serves 4-6 BEEF `n GREEN BEAN CURRY Add sweet potato to a green bean curry for extra flavour and body. drained or fresh green beans. Cover pan and cook slowly for 30 minutes. 30 ml (2 T) oil 500g stewing steak. salt and pepper. Simmer. Bring marinated chicken to room temperature before cooking. Add the curry powder and stir-fry for about 2 minutes more. Add the green beans. cut into pieces 1 mutton or beef stock cube salt and freshly ground black pepper to taste 30 ml (2 T) seedless raisins 1 onion. vegetable or rice dish. Add the curry mixture to the meat mixture. Dissolve the cornflour in the water and stir into the curry. 600 – 700g stewing mutton. As a starter. Serve as a main course with condiments and a legume. sliced 50 ml water 30 ml (2 T) oil 750 – 1000 ml (3 – 4 cups) boiling water 250g fresh green beans. Meanwhile fry the onion in a little oil until golden brown. turning and basting every few minutes until cooked through. for basting Marinade: ¾ cup low-fat yoghurt 2t garlic paste 1 ½ t tandoori masala 1 t chilli powder or to taste 1t ginger paste 2t fresh lemon juice 1 t garam masala salt to taste Mix together all marinade ingredients in a bowl. Reduce the heat and simmer until the meat is tender. along with the cloves. sliced 3 potatoes. Cover and marinate in the refrigerator for 5-6 hours. Thread the chicken pieces onto skewers. Braai or grill.WINTER CURRY Serves 6 – 8. DIE BESTE POTJIEKOS OOIT `n Paar goeie vriende `n Goeie vuur `n Groot ysterpot Die beste bestanddele vir u geliefkoosde resep Skep op en geniet dit………. raisins and potatoes. vinegar and bananas. Bring to the boil and simmer for another 5 minutes or until the gravy thickens slightly and is cooked. serve chicken pieces on toothpicks with chutney. MURGI KA TIKKA (CHICKEN TIKKA) (Serves 6 as a starter. Simmer until the vegetables are nearly tender. Add chicken cubes and stir through until they are thoroughly coated in marinade. 3 as a main) 400g boneless chicken. Add extra stock and salt and pepper if necessary. cubed 1 T oil. Dissolve the stock cube in boiling water and pour half the stock over the meat. but still juicy (about 15-20 minutes). cubed 10 ml (2 t) strong curry powder 50 ml vinegar 15 ml (1 T) cornflour Brown small quantities of the meat in the heated oil. sliced into rings pinch ground cloves 3 bananas. 84 . or preferably overnight. Simmer for about 5 minutes or until cooked and warmed through. paprika. Season to taste with salt and sprinkle with fresh coriander. The amounts of chilli powder and peppercorns used in this recipe make the dish quite mild. Heat oil in a non-stick pan over medium heat. and mix well. but most enjoyable with crusty bread as well. or until lamb is tender. cardamom seeds. Stir in ginger and garlic pastes and stir-fry for 30 seconds. chopped Heat oil in a large saucepan. *If these are unavailable. use 1 x 410g chopped or whole tomatoes + 5-10 ml masala 85 . chopped 2 cloves garlic. Add onion and saute until golden brown. crushed 1 410g can Indian-style tomatoes* 4 carrots. Stir in marinated lamb and salt and cook for 2-3 minutes. then cover and simmer for 30 minutes or until chicken is cooked through. Spoon sauce over the chicken. strooi res van gekrummelde Chips bo-oor. 1T cumin seeds ¼ t cardamom seeds 2 x 2cm pieces stick cinnamon 8 whole cloves 10 whole peppercorns 1 cup vinegar. Reduce heat to low. Serve with spiced potatoes. or preferably overnight. Bak 35min. roer meel. sout en peper by – maak witsous met melk. Add tomatoes and carrots and stir to combine. or to taste 1t paprika 1t turmeric 1t white sugar 800g boneless lamb. Serves 4. Transfer to a bowl. haal van hitte af. cut into 5cm cubes 3T oil 1 onion. Plaas in oondvaste bak . Gooi sampioene. preferably malt vinegar 1t mustard powder 1t chilli powder. Add vinegar to ground spices. cut into julienne strips 6-8 chicken thighs 45 ml fresh coriander. Add onion and garlic and sauté until softened. cinnamon. LAMB VINDALOO The amount of chilli powder used can be varied according to taste. Add cumin seeds (and masala if using) and stir for 30 seconds. Stir in mustard. Kook tot verdik. Add the chicken pieces. Best served with plain rice. Smelt botter. chilli powder. finely chopped 2t ginger paste 1T garlic paste salt to taste 3 cups hot water Grind cumin seeds. cloves and peppercorns in a coffee grinder. stirring now and then. tuna en ¾ pak Chips by. cover and simmer for an hour or so. turmeric and sugar. Add water and bring to the boil.TUNA SUS LOLLA (Met erkenning aan Rina Fourie--Sűpra) 4e botter 4e meelblom Sout & peper 2½k mlek 250ml vars gesnipperde sampioene 2 blikkies tuna 1 groot pak Kaas & Uie Chips – verkummel Stel oond op 180°C. Add lamb and mix thoroughly. Leave to marinate for 5-6 hours. NORTH INDIAN CHICKEN WITH SPICED POTATOES 35ml sunflower oil 15ml cumin seeds 1 medium onion. and combine in a salad bowl with the carrot and corn. cover and chill. MASALA CUTLETS WITH CORIANDER-MINT SAUCE Serves 4 750g firm-fleshed fish cutlets. rinse under cold water. vinegar or lemon juice 1 clove garlic. crushed 5 ml (1 tsp) curry powder 1. Toss with sesame seeds and dressing. broccoli and beans. As iron sharpens iron.SPICED POTATOES 30 ml sunflower oil 6 potatoes. CURRIED PASTA SALAD Dressing: 15 ml (1 T) oil 60 ml (4 T) white wine. washed and cut into cubes 5 ml mustard seeds 5 ml cumin seeds 1 ml ground turmeric 5 ml dried crushed chillies 10 ml lemon juice While chicken is cooking. Salad: 250g (3 cups) shell pasta 100g broccoli florets 100g carrots. tailed and sliced 250g baby corn. finely chopped 60 ml mint. then cover with a lid and cook over medium heat for about 15 minutes until tender. finely chopped or 10 ml mint sauce 86 . Stir to coat the potatoes. drained (try to use fresh. topped. peeled and grated canned) 15 ml (1 T) toasted sesame seeds 100g cauliflower florets 100g green beans. heat oil in a pan. add the potato cubes and remaining spice. Season with salt and lemon juice and serve. a friend sharpens a friend. melted 1 bunch (about 30g) fresh coriander leaves. not Cook pasta in boiling water until just tender. Add mustard and cumin seeds. Blanch cauliflower. Drain.5 ml (¼ tsp) chilli powder 5 ml (1 tsp) brown sugar Place all ingredients in a screwtop jar and shake well. Serve with wholemeal pita bread for lunch or as an accompaniment to braais or grills. slightly defrosted herbal salt 60 ml red or fish masala 30 ml sunflower oil Sauce: 75 ml low-fat cottage cheese 75 ml low-fat spread. When they pop. Tie the bay leaves. diced 5 ml medium curry powder 1 liter kaiings brown vinegar Place the onion. thoroughly cleaned 4 sheep trotters. Transfer to a serving platter. Kook hoender sag met sout en peper. crushed 1 onion. potatoes and. Laat afkoel. Add the kaiings and season to taste with sugar. 3 – 4 minutes per side or until cooked. combine all the ingredients well and chill for at least an hour. Pour into moulds rinsed with cold water. grated 2 cloves garlic. Brush both sides with the masala and allow to rest for 30 minutes. Skep in vlak oondskottel en bak 30 minute. Remove the bones from the fish by making a triangular or square incision around the outer edges of the bones. brown vinegar. CURRIED KAIINGS (CRACKLING) 1 large onion sliced 2 tomatoes. and a cucumber salad. Stir frequently to prevent the mixture from sticking to the bottom of the saucepan. Add the remaining ingredients and simmer slowly for about two hours. skinned and diced 5 ml turmeric Sugar salt & pepper 3 potatoes. Pipe or spoon a portion of the sauce in the centre of the cutlets. Serve with bread. CURRIED BRAWN 1 sheep's tripe. coriander seeds. Meng die res van die bestanddele liggies by. thoroughly cleaned 4 bay leaves 15 ml whole coriander seeds 10 allspice seeds 6 whole cloves 4 cardamom pods 125 ml brown vinegar 125 ml lemon juice 15 ml curry powder 15 ml turmeric 15 ml sugar 5 ml fresh root ginger. HOENDERSKOTTEL (Met erkenning aan Rina Fourie-Sűpra) 1 groot hoender 250ml suurroom 1 blik geroom sampioene 1 pak Bacon Kips – verkrummel Stel oond op 180°C. Serve with mealie rice. Brush the cutlets with the oil and braai over medium-hot coals or place under a hot grill or in a griller pan. 87 . Remove all the bones and cut the tripe into smaller pieces. salt and pepper. Leave to set. Serves 4. Add a little water and simmer until the potatoes are soft. Mix well and cook through.To make the sauce. Season the cutlets with the salt. freshly ground Cover the tripe and trotters with water and simmer slowly until the meat falls off the bone. finely grated 25 ml salt 15 ml black pepper. tomatoes in a heavy-based saucepan and add the curry powder and turmeric. ontbeen en sny fyn. Serve at once with a brown and wild rice pilaf. Push the bones out of the cutlets. allspice seeds. cloves and cardamom pods in a muslin bag and place in the saucepan. Add the mince and brown well. tomato puré. onion and garlic. the onion and garlic until fragrant and soft. Serve hot with samp or maize rice. CURRIED MINCE VETKOEK. 88 . Season to taste and keep warm.CURRIED MOGODO (TRIPE) 1. To make sauce: Heat oil and add curry powder. peeled and cubed 65 ml frozen peas (optional) salt and freshly ground black pepper fresh coriander leaves for garnishing (optional) VETKOEK 1 kg cake flour 10 ml salt 1 l oil for deep frying 10 g instant yeast 650 ml lukewarm water (approximately) Heat the oil in a large shallow saucepan and sauté. peeled and diced 400 g (1 can) chopped tomatoes Wash and rinse tripe thoroughly. preferably lean beef or ostrich 3 ml salt 45 ml mild curry powder 2 medium carrots. Add the potato and peas. or until tender. stir gently and simmer until heated through. Sauté until transparent. Bring to the boil and simmer gently for 2 hours. Stir occasionally. coarsely chopped 2 cloves garlic.e. pre-cooked and cubed 15 ml lemon juice 20 ml curry powder 1 garlic clove.50 kg tripe. then add remaining ingredients and simmer for 15 minutes. chopped 115 g (1 can) tomato paste 30 ml sugar 5 ml salt 60 ml oil 1 onion.mince is the perfect filling for vetkoek. Cover partially and simmer for about 30 minutes or until the sauce has thickened. green pepper. Add the carrot. more so if it be curried mince! CURRIED MINCE 10 ml oil 1 large onion. Cook for a further 20 minutes. chutney.. Add the salt and curry powder and sauté. vinegar. Drain tripe and add to tomato sauce. cleaned. and add salt and lemon juice. grated 25 ml fruit chutney 7 ml vinegar 30 ml tomato purée 3 ml Worcestershire sauce 150 ml water 1 large cooked potato. Worcestershire sauce and water and stir well. crushed 500 g mince. Place in cold water.. apple. finely chopped 1 green apple. sliced into thin strips 1 green pepper. chopped 2 carrots. until fragrant. Serve with the tongue or place the tongue slices in the sauce and heat through. press the vetkoek gently to close and serve. gooi dik bo-op met gerasperde Cheddarlaas sodra dit uit die oond kom. Shape into rounds and leave in a warm place to rise once more until double in volume. Remove the tongue from the cooking liquid and remove the skin while still hot. Sprinkel met gerasperde pietersielie. Sprinkle the filling with extra coriander leaves. Knock the dough back and break off pieces of dough. bay leaves and parsley and simmer for about 2 hours or until the tongue is tender (for 1 hour if cooking the tongue in the pressure cooker). 89 . Add the remaining ingredients for the sauce and simmer until the sauce has thickened. meel. peper en mosterd. “TOAD IN THE HOLE” (Met erkenning aan Rina Fourie-Sűpra) 8 varkworsies toegedraai in repies spek 3 eiers 125gr meel 300ml melk Swart peper en sout 15ml mosterd (korreltipe !!) Stel oond op 200°C. Drain on paper towelling. Mix well. Stir occasionally. Braai worsies effens in olie tot spek bietjie bruin is. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Season with salt and pepper and thicken with cornflour mixed to a paste with a little water if necessary. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done.VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. Klits eiers. melk. Make a slit in the vetkoek and fill with the hot curried mince mixture. Coat the top of the dough with oil. Indien verkies. sout. cut into julienne strips 250 ml boiling water 60 ml vinegar 15 ml curry powder 5 ml garam masala 5 ml ground coriander salt & pepper 5 whole peppercorns 2 bay leaves 1 chicken stock cube 250 ml cream 30 ml sugar 5 ml cumin seed (jeera) 1 ml ground ginger 250 g stoned prunes cornflour Place the ox tongue in a large saucepan or pressure cooker. In the meantime prepare the sauce: Boil the carrot strips in the chicken stock cube dissolved in the boiling water until tender but still crisp. Gooi melk en eierbeslag oor. onion. Bak 20-30 minute. Slice the tongue. coarsely chopped 2 sprigs parsley Sauce: 4 carrots. Pak in gesmeerde oonbak. CURRIED OX TONGUE 1 kg ox tongue 1 onion. cover with a tea towel and leave to rest in a warm place for about 10 minutes. Add the peppercorns. Season to taste with salt and pepper. grated Pastry: 220 g cake flour 2 ml salt 70 g margarine Fillling: 50 g margarine 30 g sultanas 2 onions. OXTAIL AND CURRY! 1. baking powder. ONCE AGAIN ONE OF MY PERSONAL FAVORITE COMBINATIONS. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. Sift the cake flour. sliced into rings 2 ml ground cumin seed salt & pepper 10 ml apricot jam 7 ml baking powder 7 ml curry powder 100 ml milk 50 ml chutney 25 ml coconut Preheat the oven to 180 ºC (350 ºF). Roll out the dough on a lightly floured surface until it is about 7 mm thick. After two hours add salt. onion. add the cake flour and fry until brown. Add the apple and apricot jam and cook through. salt and curry powder together in a mixing bowl. sliced 1 carrot. Simmer for 15 minutes. Add the seasonings and sauté for another minute. Add extra water if necessary. 90 . adding more stock when necessary. Heat the oil in a pan and sauté the onion until soft. chopped 1 turnip. Add the mince and brown it. Grease an ovenproof dish with margarine. chopped butter 30 ml cake flour Cut the oxtail into joints and wash thoroughly. MINCE MIXTURE : 15 ml oil 15 ml curry powder 500 g mince 1 apple. carrot and turnip. Melt the butter in a pan. Combine all the ingredients for the filling and spread over the rolled out dough. pepper. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs.CURRY OXTAIL STEW. Roll the dough up lengthwise and cut into 1 cm slices. Serve with rice or mashed potatoes.. Remove spices and skim off as much fat as possible. Arrange on top of the meat mixture and bake for about 40 minutes or until the pastry slices are cooked through and golden brown. Transfer to the prepared ovenproof dish. Simmer for three to four hours.5 kg oxtail 30 ml curry powder 4 cloves 4 peppercorns 1 bay leaf 250-500 ml meat stock 1 small onion. CURRY PIE Serves 4-6. Place meat in a heavy saucepan and add the spices and boiling water.. Add just enough milk to form a stiff dough. Pour half the batter into the prepared cake pan. DUMPLINGS 3/4 cup self rising flour a pinch of salt Rub 2 tables spoons butter/margarine into flour mix with one egg and a little milk to form a batter. Bake for 30 – 40 minutes. voeg sjerrie en room by. Meng vrugte met roommengsel. Skep mengsel op 1ste meringue. CINNAMON AND NUT CAKE 125 g (125 ml) butter 250 ml (1 cup) sugar 2 eggs 5 ml (1 tsp) vanilla essence 500 ml (2 cups) flour 5 ml (1 tsp) baking powder 3 ml (½ tsp) bicarbonate of soda 1 ml (¼ tsp) salt 1 can (290 g) Nestlé Dessert Cream. Smelt gelatien oor warm water. Add boiling water and mix well. Remove from pot. Add vanilla and serve. Sprinkle with half the cinnamon mixture. Cream the butter and sugar together. Plaas 2de meringue bo-op eerste (soos toebroodjie). Verkoel effens en bedien. sugar and cinnamon together. Meng malvalekkers. then cut into squares to serve.Sűpra) 500gr malvalekkers – gesnipper 200ml pynappelstukkies 80gr gekapte kersies 80gr gekapte pekanneute 15ml gelatien – geweek in 30ml koue water 80ml Medium Cream Sjerrie 1 liter vars room – styf geklop Blik karamel kondensmelk 2 merinque doppe (250ml deursnee) Smeer karamel op bodem van albei doppe. Cook for 5 minutes. Mix pecan nuts. Sift dry ingredients together and add alternatively to batter with soured cream. 91 . CUSTARD 150 ml Nestlé Custard Powder 1 litre (4 cups) boiling water 5 ml (1 tsp) vanilla essence 60 ml (¼ cup) cold water 1 can (385 g) Nestlé Condensed Milk Combine custard powder and cold water and mix to a paste.MERINGUE POEDING (was belowe on jou 5kg te laat aansit op die heupe!) (Met erkenning aan Rina Fourie. Beat well. Grease and line a 23 cm square cake pan. Drop into stew with a spoon and leave in cooking pot for 10 minutes. Vesier met stukkies vrugte. vrugte en neute. Add the Nestlé Condensed Milk and heat until it thickens. soured with 30 ml (2 Tbsp) lemon juice 125 ml (½ cup) chopped pecan nuts 125 ml ( ½ cup) sugar 15 ml (1 Tbsp) cinnamon Preheat oven to 180° C. Skep oorblywende mengsel op boonste meringue. You can also put some mixed herbs and aromat in the batter. Add the eggs and vanilla. Sprinkle with the rest of the cinnamon mixture. Allow to cool. then pour remaining batter over. MEXICAN HOT CHOCOLATE SAUCE 100 g Nestle EasyMelt Chocolate – Dark 60 ml Nestle Treat – Caramel 250 – 350 ml Nestle Ideal Evaporated Milk Combine Chocolate. Leave t rest for 5 minutes before turning out (individual dishes) and serving with tomato sauce. adding a little water if necessary. Serve immediately. Pour into serving glasses and sprinkle with Cocoa. use a large amount of Ideal Milk to make a drinkable consistency. Lightly grease six individual or 1 large ovenproof dish. in the Kenwood Smoothie Machine and process for 30 seconds. If serving as a sauce use less Ideal Milk to make a thicker mixture. Serve over ice cream or chocolate cake as a sauce. 92 . top with extra grated cheese and place dishes into a large baking dish half filled with water. egg. stirring over medium heat until mixture boils and thickens. Stir in Chicken Stock. Simmer for 10 minutes. MACARONI CHEESE WITH TOMATO SAUCE 200 g macaroni. Sauce: Fry onion in oil until soft and add tomatoes. Cook. Spoon into dishes. Treat and Ideal Milk in a jug and heat until well blended. Melt butter. chopped 15 ml oil 1 can chopped tomatoes 10 ml chopped fresh parsley or basil salt and pepper Preheat oven to 180°C. Mix well and season to taste. add flour and cook. If serving as a delicious drink. Add milk and Cream stirring until smooth. Sprinkle with ground cinnamon before serving.CAPPUCINO SMOOTHIE 250 ml Nestlé Ideal Evaporated Milk ½ can Nestlé Treat – Caramel 15 ml (1 Tbsp) Nescafé Classic Coffee 125 ml ice cubes 2 . optional Nestlé Cocoa powder for sprinkling Combine all ingredients. peppadews and cheese. chopped salt and pepper to taste extra cheese for sprinkling 1 small onion.4 scoops Nestlé Ice Cream Country Fresh – vanilla. stirring over low heat for 1 minute. except Cocoa. Eindeloos is die hulp wat mens aan ander kan verleen. cooked 30 g butter 30 g (3 Tbsp) flour 250 ml milk 1 can (290 g) Nestlé Dessert Cream 250 ml grated strong Cheddar cheese 1 egg 125 ml peppadews. Bake for 30 minutes or until set. macaroni. Season to taste and stir in parsley or basil. or in small glasses as a drink. a third beating will ensure a very creamy ice cream. When milk and sugar mixture is ready. Bestuif met koekmmeel en skud oortolloge meel af. Strooi suiker mildelik oor die doek en keer rolkoek daarop uit – trek papier versigtig af.160 ml Nestlé Crème Soda Nesquik and 2 ml green food colouring Nutty . chilled 1 x 290 g)Nestlé Dessert Cream. or place in a food processor and process until mixture resembles breadcrumbs.ICE CREAM 1 x 380 g Nestlé Ideal Evaporated milk. as holte terug kom is dit gaar. Beat mixture again and then refreeze until completely frozen. Gooi deeg in pan en versprei eweredig. If desired.± 45 minutes. Serve scoops in serving bowls or in an ice cream cone. Sif koekmeel. Decorate with chopped. Mix well and place in a shallow 17 cm x 27 cm dish. Cut into diamond shaped to serve. chilled Variations: Vanilla . Sift into a bowl. Bak 10-12 minute to ligbruin em druk liggies met vinger. Laat afkoel. Smeer konfyt oor en rol koek mt doek op totdat die vou onder is.5 ml vanilla essence Strawberry . BURFEE 250 ml (1 cup) fresh milk 500 g Nestlé Klim Full Cream Milk Powder Cream 30 ml (2 Tbsp) butter 125 ml (½ cup) ground almonds 750 ml (3 cups) icing sugar 1 small can Nestlé Dessert 10 ml (2 tsp) ground cardamom Boil the fresh milk and icing sugar for 15 minutes. add to the dry mixture. coloured almonds and allow to set. Add the remaining ingredients. Vulsels: Voeg fyn gekerfte pynappel of aarbeie by styfgeklopte room 93 . Spoel skoon afdroogdoek in water uit. Add cardamom and ground almonds. Allow to soften slightly to make serving easier. chopped or pecans Beat the Nestlé Ideal Milk until thick and fluffy.160 ml Nestlé Strawberry Nesquik Chocolate . Vou water en geursel by. Cream and butter together.250 ml toasted almonds. bakpoeier en sout saam en vou liggies by meel met metaal lepel. Druk goed droog. beating well to combine well. chilled 1 x 385 g Nestlé Condensed Milk. afgemeete meelblom Sout 5ml vaniljegeursel 250ml strooisuiker 5ml bakpoeier 75ml koue water fyn appelkooskonfyt Smeer rolkoekpan met maragrien en voer uit met waspapier. Pour into a freezer bowl and allow to freeze . Meanwhile mix KLIM. Klop eiers en suiker tot lig en sponsagtig.160 ml Nestlé Chocolate Nesquik Crème Soda . VOLMAAKTE ROLKOEK (Met erkenning aan Rina Fourie-Sűpra) 4 eiers 250ml ongeskifte. Cut out shapes using cookie cutters. If the dough is very stiff. Leave in pan for 5 minutes. Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for Chunky Cherry Cookies. finely chopped 2 cloves garlic. crumbled 6 eggs 1 can (290 ml) Nestle Dessert Cream salt and pepper Preheat oven to 180° C. Whisk eggs. Bake for 10–12 minutes until light golden. Add garlic and cook a further minutes. Pour into each hole over vegetables and bake for 25 – 30 minutes or until golden and set. Top with glacé cherries or nuts. Cream and parsley together and season to taste. Add baking powder and sifted flour gradually. almond essence and ground almonds. MINI FRITATAS WITH BUTTERNUT AND FETA 1 kg butternut 15 ml (1 Tbsp) oil 30 g butter 2 onions. until light golden brown. steam or microwave until cooked. place on a baking tray and flatten with a fork. Bake for 10 -15 minutes. Variations: Choc-chip biscuits – add 150 g chopped Nestlé EasyMelt chocolate to the basic dough mixture. Cream butter and sugar very well. crushed 200 g feta cheese.CARAMEL ALMOND BISCUITS Light and crispy. Place heaped teaspoonsful of almond mixture in center of each shape. Place shapes on a greased baking tray. Cut butternut into small cubes and boil. then stir in the Feta and butternut. “We make a living by what we get We make a life by what we give” . Roll out the biscuit dough to a thickness of 1cm. ideal for the biscuit tin! below) 1 can (380 g) Nestlé Treat – Caramel 125 ml (½ cup) ground almonds 1 recipe biscuit dough (recipe 2 ml (½ tsp) almond essence icing sugar for dusting Preheat oven to 180°C.Winston Churchill 94 . Divide among the muffin holes. SHORTBREAD BISCUITS 250 g butter or margarine 5 ml (1 tsp) vanilla essence 10 ml (2 tsp) baking powder 190 ml (3/4 cup) sugar 1 can (385 g) Nestlé Condensed Milk 1 litre (4 cups) flour Preheat oven to 180° C. Roll into balls the size of a walnut. Combine Nestlé Treat. Grease a non-stick muffin pan and line bases with circles with non-stick baking paper. do not add all the flour. Add vanilla and beat in the Nestlé Condensed Milk. then turn out. Heat oil and butter in a frying pan and cook the onion until very soft. Cool. Dust with icing sugar before serving. melted Combine biscuit crumbs and butter. WHITE CHOCOLATE CHEESECAKE 1 packet chocolate digestive biscuits 90 g butter. spoon over crumb crust. icing sugar and desiccated coconut together. stirring all the time. Cut into squares when almost cold. or drop a little mixture into a cup of tap water .die kleur van kalmte 95 . Place sugar and water into a heavy saucepan. Beat creamed cottage cheese and NESTLÉ Condensed Milk until smooth. add the vanilla essence and beat until it begins to thicken. Add the butter and syrup. Beat gelatine into cheesecake mixture. for approximately 25 minutes until soft ball stage (test with a sugar C.die kleur van vernuwing BLOU . Add Nestlé Condensed Milk and bring to the boil. Cook gently. stirring until the butter has melted. Swirl dark chocolate through cheesecake mixture. melted 500 g creamed cottage cheese 1 can (385 g) NESTLÉ Condensed Milk 200 g NESTLÉ EasyMelt Chocolate – White. COCONUT ICE 1 can Nestlé Condensed Milk 390 g (5 cups) desiccated coconut 1 pkt (500 g) icing sugar pink food colouring Combine Nestlé Condensed Milk.it is°thermometer -180 ready when the drop forms into a ball when rolled between the thumb and index finger). Press half of mixture into an 18 cm x 28 cm loaf pan. refrigerate until firm. refrigerate until firm. Serve in sliced wedges. Combine gelatine and water and allow to stand a few minutes. Dissolve over hot water. Pour into pan and leave to cool. Work a few drops of colouring into remaining mixture. melted 250 ml fresh cream 15 ml gelatine 60 ml water 100 g NESTLÉ EasyMelt Chocolate – Dark. Remove from the stove. Divide mixture in half. Press into pan. stirring continuously. Beat in melted white chocolate and then the cream. Allow to set before cutting into squares to serve. GROEN . Stir over a low heat for 10 minutes until the sugar has dissolved. press into base of 23 cm springform pan.FUDGE 400 g (500 ml) sugar 60 g (60 ml) butter 1 can (385g) Nestlé Condensed Milk 75 ml water 25 ml golden syrup 5 ml vanilla essence Lightly grease a 27 x 17cm pan. Variation: Ring the changes by adding 3 – 4 drops green colouring and add 2 – 3 ml peppermint essence or 60 ml (¼ cup) Nestlé Cocoa and 15 – 30 (1 – 2 Tbsp) of milk instead of the pink colouring. Stir in The Ideal Milk and sultanas. Bring to the boil and add chicken. Bedien dadelik. Serve garnished with coconut. VRA NA MEER HOENDER (Met erkenning aan Rina Fourie. gegeur met sout en peper in gesmeerde oondbak en gooi mengsel oor hoender. cook for 1 minute. Add flour. Roer room by. Strooi kaas bo-oor. Proe en geur nog indien nodig. crushed 20 ml flour 30 ml sultanas Brown chicken in oil. voeg blatjang en mayonnaise by en meng. Pak hoenderstukke. Cover and simmer for 30 minutes or until the chicken is cooked through. FETTUCINE ALLA RANCATI (Met erkenning aan Rina-Sűpra) 250gr rou Fettucine-noedels gekook in soutwater aldanté 1 blik tamatie en uiesmoor 5ml vars gemaalde knoffel 1 x 425 blik sardyne in tamatiesous – ontgraat en grof gepluis 250ml vars room sout en peper 50ml grof gekapte pietersielie en Basil 1 koppie gerasperde Cheddarkaas 30ml Balsamiese asyn 3t suiker Verhit bietjie van die olie in braaipan. Bak 1 uur met deksel op. sliced 25 – 30 ml curry powder 1 can (380g) Nestlé Ideal Evaporated Milk 250 ml (cup) water desiccated coconut 45 ml oil 10 ml grated ginger 2 cloves garlic. Remove from saucepan and fry onion.CARRIBEAN CHICKEN CURRY 12 chicken pieces 2 onions. peper en kruie by. Haal deksel af en bak tot bruin. garlic and curry powder in remaining oil. Gooi tamatiesmoor en knoffel in. Gooi vis. Meng soppoeier met kookwater. Roer asyn en suiker by.Sűpra) 1 groot hoender in stukke gesny 1 pakkie wit uie soppoeier 250ml mayonnaise Sout en peper 250ml blatjang 250ml kookwater Stel oond op 180°C. CARROT AND PECAN NUT LOAF 500 ml Snowflake Cake Flour (280 g) 5 ml baking powder 3 ml ground cinnamon 125 ml caramel brown sugar (100 g) 2 extra-large eggs 5 ml finely grated orange rind 125 ml pecan nuts. sout. chopped (75 g) 3 ml bicarbonate of soda 2 ml salt125 g butter or margarine 125 ml white sugar (100 g) 45 ml fresh orange juice 375 ml finely grated carrots 125 ml sultanas (75g) 96 . Spoon into a lined and greased 23 cm loaf tin. Leave in tin for a few minutes and turn out to cool off. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Add eggs one at a time and beat well after each addition. to creamed mixture. Sift dry ingredients together. beaten 5 ml vanilla essence 625 ml Snowflake cake flour (350 g) 10 ml baking powder 2 ml salt 160 ml halved red glacé cherries (100 g) 125 ml water 225 g tin condensed milk Cream butter. Remove paper carefully and roll it up with the sugared cloth. Trim edges to ensure rolling without breaking.60 minutes. Sift icing sugar and beat together until just smooth and fluffy. Add dry ingredients and mix well. CHOCOLATE CREAM AND MINT SWISSROLL (Makes 1 large cake) 4 extra large eggs. Turn out onto a clean. and add egg and essence. Cream the butter and sugars well together. Pour into a well-greased 23 cm loaf tin and bake in preheated oven for about 1 hour. Remove from oven and leave to cool slightly. dry tea towel sprinkled well with castor sugar. then unroll and leave it to cool further. Add orange juice and rind to mixture. Beat egg whites until soft-peak stage and fold in with a metal spoon. For icing: Mix the creamed cottage cheese. Sift flour and cocoa powder and add to egg mixture. nuts and sultanas. CHOCOLATE YOGHURT CAKE 180 g butter or margarine 310 ml sugar (260 g) 97 . separated 125 ml castor sugar (105 g) 60 ml Snowflake self-raising flour (35 g) 60 ml cocoa powder (25 g) castor sugar for rolling Beat egg yolks and castor sugar until light and pale. Stir in the carrots. CHERRY LOAF 200 g soft butter 1 extra large egg. TIP: Roll cherries in flour to prevent them from sinking to the bottom. Roll up. For filling: Beat cream and sugar until thickened. lemon juice and rind. Bake in a preheated oven at 180 *C for 50 . Leave it for about 5 minutes. Spread icing over cooled loaf and sprinkle with chopped nuts. Bake in a preheated oven at 180 °C for 10–12 minutes. Turn onto a wire rack to cool. Spread over the Swiss roll and sprinkle peppermint crisp over it. Add. Sift dry ingredients together. beating well. with remaining ingredients.Preheat oven to 180 °C. and add cherries. 98 . sugar. Remove from heat and add butter and milk while stirring. Sift flour. Cook on High for 2-3 minutes.4 extra large eggs 80 ml cocoa powder (32 g) 250 ml natural yoghurt 2 ml vanilla essence Sauce: 150 g dark chocolate 45 ml milk 375 ml Snowflake self-raising flour 2 ml salt 60 ml sugar (52 g) 30 ml butter or margarine Cream butter and sugar well. To serve. place all ingredients in a microwave bowl. Turn out onto a wire rack to cool. Bake in a preheated oven at 180 °C about 45 minutes. Sit met toe oë in `n koel skemerbries. Spoon chocolate mix into a 23 cm greased ring tin. egg. bicarbonate of soda and baking powder together. one at a time. Cut with a knife through mixture. salt. word stil in jou gemoed en ervaar die Heilige Gees se vertroostende teenwoordigheid in jou lewe. Leave to stand a few minutes before turning out onto a wire rack to cool. if preferred. Tip: To make the sauce in a microwave. Add sugar. until the chocolate melts. chopped 625 ml Snowflake cake flour (350 g) 5 ml bicarbonate of soda 250 ml sugar (200 g) 5 ml vanilla essence Pour boiling water over dates and butter. and essence and remaining egg until smooth. essence and date mix. cocoa and salt and fold in. Bake in a preheated oven at 180 °C for about 45 minutes. cut the cake into slices and pour sauce over it. Sift flour. Mix well together and spoon into a greased 23 cm loaf tin. Serve with butter. Be careful not to overheat the chocolate as it will become dry and crumbly when it cools. Reduce temperature to 160 °C and bake for a further 15 minutes. In a separate bowl. stirring once. Top with yoghurt mix. creating a marble effect. Add three of the eggs. mix the yoghurt. For sauce: Put the chocolate in a heatproof bowl and place over a saucepan of gently simmering water until the chocolate melts. and beat until light and fluffy. DATE LOAF (Makes 1 loaf) 375 ml boiling water 30 ml butter or margarine 2 ml salt 10 ml baking powder 1 extra large egg 250 g dates. Sandwich with half of icing and ice top of cake with remaining icing. cocoa and icing sugar. Remove from heat and add essence. It’s only when she’s in hot water that you realise how strong she is. Using a large metal spoon. For icing: Beat all the ingredients together until smooth and creamy in consistency. Spoon cake mixture into a greased and lined 23 cm springform cake tin. Add to melted butter mixture and whisk slightly until smooth. Whisk the egg whites with the cream of tartar until stiff. Variation: pmit granadilla pulp for plain butter icing. GRANADILLA BUTTER CAKE (Makes 1 cake) 125 g butter 4 extra-large eggs. Icing: Heat butter and milk. Add granadilla pulp. separated 10 ml baking powder 5 ml vanilla essence 80 ml water 5 ml cream of tartar 250 ml castor sugar (210 g) 500 ml Snowflake Cake Flour (280 g) 1 ml salt 120 ml milk 45 ml granadilla pulp smooth apricot jam Granadilla butter icing: 125 g butter 375 ml icing sugar (200 g) 45 ml granadilla pulp 5 ml vanilla essence Preheat oven to 180ºC. Beat in the egg yolks and mix well. Bake in preheated oven for 30 . Nancy Reagan 99 . Whisk until smooth and pour over cooled cake.35 minutes. Add in the sifted dry ingredients alternatively with the essence and the milk and water. Sift dry ingredients together. Cream together the butter and sugar until light and fluffy. Pour batter into two 20 cm round greased and lined cake tins. water and essence. A woman is like a teabag. remove from heat and add vinegar. Bake in a preheated oven at 180 °C for 50 – 60 minutes. fold the egg whites into the flour mixture. Leave in tin a few minutes before turning out on cooling rack.EGGLESS RICH CHOCOLATE CAKE (Makes 1 large cake) 125 g butter 500 ml water 750 mlSnowflake self-raising flour (420 g) 5 ml bicarbonate of soda 500 ml sugar Chocolate icing: 60 g butter 2 ml vanilla essence 375 ml icing sugar 15 ml vinegar 10 ml vanilla essence 5 ml salt 80 ml cocoa powder 30 ml milk 20 ml cocoa powder Melt butter. Leave for a few minutes in tins before turning out onto a wire rack to continue cooling. Dip cherries in flour and stir in gently. ice cream or any other fruit topping of choice. Sift flour and add with milk. Add remaining ingredients and beat until smooth. Add the sugar and stir until sugar has melted. Bake in a preheated oven at 180 °C for 20 – 25 minutes. beating well after each addition. separated 200 ml Snowflake cake flour (105 g) 8 ml baking powder 100 ml cooking oil 5 ml vanilla essence 160 ml sugar (125 g) 30 ml cocoa powder 2 ml salt 100 ml boiling water 100 . Heat the waffle iron and spray or brush the plates. (Mixture should be thick). melted 250 ml buttermilk Filling 60 g butter 80 ml fresh orange juice 6 ripe bananas. Filling: Heat the butter in a large frying pan.6) 2 extra large eggs. Serve with syrup. BUTTERMILK WAFFLES WITH BANANAS (Makes about 8 waffles ) Batter 500 ml Snowflake cake flour (280 g) 15 ml baking powder 3 ml salt 10 ml sugar 2 extra large eggs 90 g butter. substitute buttermilk with 300 ml milk. CHOCOLATE COFFEE PUDDING (Serves 4 . Rest batter for about 30 minutes. one at a time. Spoon into a rectangular tin of about 20 cm x 24 cm. Leave to cool and dust with icing sugar.MADEIRA AND CHERRY SQUARES (Makes 20 squares) 125 g butter 2 extra large eggs 375 ml Snowflake self-raising flour (210 g) 200 g glacé red cherries 200 ml sugar 5 ml vanilla essence 60 ml milk Beat butter and sugar. Sprinkle cinnamon over bananas and serve with waffles. Pour the batter onto the plates to cover about two-thirds of the iron. Variations: For crisper waffle. Close it and wipe away excess. Cook batter for about 3 – 4 minutes until waffle turns light brown on each side. peeled and cut in slices 60 ml light brown sugar 5 ml finely grated orange rind 2 ml ground cinnamon Batter: Sift dry ingredients together. Add the orange juice and bananas to the pan and cook for about 3 minutes. Add egg. until light and fluffy. Place dates and water in a saucepan and bring to the boil. Sift flour. Remove from heat. medium ovenproof dish. Syrup: Boil sugar. Add milk and coconut. Beat egg whites until soft and add with oil. Babe Ruth FRUIT COBBLER (Serves 6) 60 g butter 125 ml sugar (100 g) 101 . Sift dry ingredients and add. Sift dry ingredients and add to sugar mixture. boiling water and essence to sugar mixture. Add eggs. Pour into tart dish and bake in a preheated oven at 180 °C for about 45 minutes until golden brown. water and coffee powder together for about 5 minutes. then reduce the heat and simmer for 5 minutes. Spoon in an ovenproof dish and bake for ± 50 minutes. one at a time and beat well after each addition. add essence and pour syrup over pudding. For sauce: Place the milk. chopped 60 g butter or margarine 2 extra-large eggs 8 ml baking powder 60 ml milk 250 ml water 125 ml castor sugar (105 g) 310 ml Snowflake Cake Flour (180 g) 5 ml bicarbonate of soda SAUCE 125 ml milk 60 ml caramel brown sugar (50 g) 60 g butter Preheat oven to 180 °C. once taken from oven. Mix lightly until smooth. Leave to cool and serve with whipped fresh cream or custard. Remove from heat and leave to stand for about 5 minutes. brown sugar and butter in a saucepan. DATE PUDDING (Serves 4 . Add eggs and vanilla essence and beat well.6) 100 g dates. Stir over low heat until sugar dissolves.Syrup: 125 ml sugar (100 g) 160 ml water 3 ml vanilla essence 5 ml coffee powder Beat egg yolks and sugar well. Bring to the boil. baking powder and bicarbonate of soda.6) 50 g butter or margarine 250 ml white sugar 3 extra large eggs 5 ml vanilla essence 250 ml Snowflake self-raising flour (140 g) 3 ml baking powder 1 ml salt + 250ml milk + 250ml desiccated coconut Beat butter and sugar together. Fold with dates and milk into egg mixture. It’s hard to beat a person who never gives up. Spoon into a greased. Remove the pudding from the oven and pour the sauce over top of pudding. Bake in a preheated oven at 180 °C for about 40 minutes. COCONUT PUDDING (Serves 4 . with milk and coconut and mix well. Cream butter and castor sugar. Serve with custard or cream. stirring all the time. Stir in the dates with water mixture and nuts. Mix sugar and cinnamon and sprinkle over fruit. Beat until smooth. gelatine and water in a saucepan. bicarbonate of soda and boiling water. until sugar is melted. Sift flour. chopped 250 ml boiling water 250 ml sugar (200 g) 375 ml Snowflake Cake Flour (210 g) 2 ml salt 5 ml bicarbonate of soda 125 g butter 2 extra-large eggs 5 ml baking powder 125 ml pecan nuts. Stir in juice and granadilla pulp. TIPSY TARTS (Makes 12) 250 g dates. TIP. Mix dates. Freeze these individual brandy tipsy's airtight for up to 3 months. GRANADILLA CREAM (Serves 4) 40 ml Snowflake cake flour (20 g) 10 ml gelatine 250 ml apricot juice 170 g can evaporated milk. Refrigerate until mixture starts to set. Beat milk until fluffy and fold into granadilla mixture. baking powder and salt and add to creamed mixture. Cream butter and sugar. For sauce: Heat sugar. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes. stirring constantly. Pour into serving glasses and refrigerate until set.1 extra large egg 1 ml salt 5 ml vanilla essence 45 ml sugar 250 ml Snowflake self-raising flour 160 ml milk 410 g can sliced peaches 5 ml ground cinnamon Cream butter and sugar well. sugar. Remove from heat and stir in vanilla essence and brandy. Spread batter into a greased 32 cm x 22 cm cake tin or ovenproof dish. It can be baked in any size dish for a variation. Add egg and beat until light and fluffy. chopped (50 g) SAUCE 250 ml sugar (200 g) 125 ml water 60 g butter 5 ml vanilla essence 100 ml brandy Preheat oven to 180ºC. Add eggs one at a time and beat until creamy. Pour sauce over hot tarts and allow to soak in. 102 . chilled 125 ml castor sugar (105 g) 200 ml water 115 g can granadilla pulp Combine flour. Bake in preheated oven at 180 °C for 25 – 30 minutes. Simmer until mixture thickens. Sift dry ingredients and mix alternately with milk and vanilla into creamed mixture. water and butter. Cover with sliced fruit and press it slightly into batter. Serve with fresh cream or custard. Serve with cream or ice-cream. drained 2 onions. chopped 2 cloves garlic. crushed 15 ml medium curry powder 3 medium tomatoes. Cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Thicken with flour. sugar and seasoning. dissolved in little water if necessary.6) 3 boneless. skinless chicken breasts. peeled and chopped 125 ml apricot juice 125 ml coconut milk 80 g dried apricots. Beat remaining ingredients together and add to flour mixture. large ovenproof dish. apricots. chopped coarsely 15 ml Snowflake cake flour Crust 310 ml Snowflake cake flour (175 g) 100 g butter 30 ml iced water 2 ml salt 1 egg yolk 5 ml lemon juice Fry chicken pieces in oil until starting to brown. cooked and coarsely chopped 125 ml grated Cheddar cheese 45 ml chopped fresh parsley or 15 dried Base: Mix all ingredients and press in a greased 23 cm tart dish. chopped 3 extra large eggs. Cut a few holes and decorate with pastry off-cuts. CHEESY TUNA TART (Serves about 4 – 6 ) Base 125 ml Snowflake cake flour (70 g) 125 g butter or margarine 125 ml Snowflake Nutty wheat (75 g) 250 ml grated Cheddar cheese (100 g) Filling 45 ml butter or margarine 60 ml Snowflake cake flour (35 g) 500 ml milk 1 ml ground paprika salt and freshly ground black pepper to taste 1 extra large egg. Bake in a preheated oven at 200 °C for 20 – 30 minutes until golden-brown. FISH IN BEER BATTER (Makes 4 – 6) 250 ml Snowflake self-raising flour (140 g) 5 ml salt 15 ml chopped fresh herbs OR 5 ml mixed dried herbs 15 ml cooking oil 250 ml beer extra flour for coating 800 g frozen hake fillets 103 . Place pastry over chicken filling. garlic and curry powder and sauté lightly for 1 minute. beaten 2 x 170 g cans tuna in water. Add tomatoes. Sprinkle extra cheese over and bake in a preheated oven at 180 °C for about 45 minutes. juice. chopped 10 ml sugar salt and freshly ground black pepper to taste 1 green apple. Remove from heat and add remaining ingredients.CHICKEN CURRY PIE (Serves 4 . Crust: Mix flour and salt. Add apple. milk. Add flour and heat through. Roll out the dough on a lightly floured surface to a thickness of 3 mm. Add milk and boil until it start thickening. Spoon into a greased. Filling: Make white sauce by melting butter in a heavy-based saucepan. chopped (about 400 g) 15 ml cooking oil 1 medium onion. Add onion. and fry in shallow oil. Brush with beaten egg or milk. TARTARE SAUCE 250 ml mayonnaise 2 extra large eggs. MINCE ROLL (Serves 4 – 6) FILLING 30 ml cooking oil 1 onion. Drain on paper towel. dip into batter. add to dry ingredients. TIP: Cut roll into 2. chopped salt and freshly ground black pepper to taste 30 ml chopped fresh parsley OR 10 ml dried 200 ml chutney 400 g topside mince 2 cloves garlic. hard-boiled and finely chopped 10 ml finely chopped gherkins. Make a few incisions in roll. cover and chill in refrigerator until ready to serve. pepper and parsley. Add chutney and leave to cool slightly. freeze. Beat egg and milk. Serve with Tartare Sauce. roll up like a Swiss roll. Bake in a preheated oven at 180 °C (350 °F) for 50 minutes. Spoon meat onto dough. 104 . Season with salt. and place on a greased baking tray. Add onion and garlic and sauté a few minutes. Coat fish with extra flour. finely chopped 15 ml fresh parsley OR 5 ml dried 15 ml chopped fresh tarragon OR 5 ml dried Mix all ingredients together well. crushed DOUGH 500 ml Snowflake self-raising flour (280 g) 2 ml salt 5 ml sugar 30 g butter 125 ml grated Cheddar cheese (50g) 1 extra large egg 125 ml milk beaten egg or milk to glaze For filling: Heat oil and fry mince until colour changes. oil and beer. Rub in margarine and add cheese.5 cm slices. Add dried herbs. optional 2 spring onions. salt and sugar. Roll out into a 20 cm x 30 cm rectangle.cooking oil for frying Sift flour and salt. For dough: Sift flour. and bake as required. and mix to a soft dough. Roll out each piece to a round size of about 20 cm in diameter. Leave to rest about 15 minutes. Leave to cool. stirring constantly. Turn out on flour surface and roll the dough out flat into a rectangular shape. peeled and cut small pieces. flesh of garlic and rosemary sprigs. drizzle with olive oil and bake for about 25 minutes. Cut the sausage into about 10 pieces. Add a little at a time to dry ingredients. Add potatoes and simmer for a further 20 minutes. crushed 15 ml chopped root ginger 3 ml ground turmeric 10 ml ground cumin 10 ml ground masala 1 tomato. Mix egg yolk and water and add to dry ingredients. onion and garlic cloves on a baking tray. roll up and serve immediately. broken into small pieces Pastry: Sift flour and salt in a large bowl. Rub in the butter until mixture resembles breadcrumbs. halved and quartered 8 cloves garlic. skinned and chopped 300 ml meat stock salt and freshly ground black pepper to taste 2 medium potatoes. Heat frying pan and fry rotis in a little oil. stock and seasoning and bring to the boil. unpeeled 80 ml olive oil 4 – 5 fresh rosemary sprigs 100 g feta. optional Roti pastry 750 ml Snowflake cake flour (420 g) 3 ml salt 30 ml cooking oil ± 220 ml iced water 125 g soft butter Add onion. until about 5 mm thick. garlic and ginger and sauté until soft. ROASTED BUTTERNUT AND ONION PIE (Serves 4 – 6) Pastry 500 ml Snowflake cake flour (280 g) 2 ml salt 125 g butter 1 egg yolk about 60 ml iced water Filling 600 g butternut. cut into 2 cm pieces 1 onion. until golden brown. kneading lightly to a soft dough. or until the butternut is soft. Add tomato. Add spices and fry for a further minute. Sprinkle feta over and fold pastry 105 . Knead lightly on floured surface until smooth and cover in plastic wrap and refrigerate for about 20 minutes. mixing well. Roll out the pastry on a lightly floured surface to a thickness of 3 mm. Arrange butternut on pastry base. Pastry: Sift the flour and salt together. Variation: Substitute cumin and masala with 15 ml ground curry powder.MINCE ROTIS (pancake) (Serves 4 – 6) Mince filling 30 ml cooking oil 500 g lean beef mince 1 onion. Fill with mince. into a circle of about 35 cm. reduce heat and simmer for about 15 minutes. Spread the soft butter over the dough and roll up like a swiss roll to form a sausage. leaving an edge of about 5 cm open. one at a time. chopped 2 cloves garlic. Filling: Place butternut. Cover with lid. Whisk oil and water. Top butternut with onion. Bake in a preheated oven at 200 °C for about 25 minutes. Roll pastry to a thickness of 3 mm and line base and sides of a greased 24 cm loose-bottomed flan tin. Add enough water to mix to a soft dough.30 minutes. herbs and seasoning. Top with cheese. SAVOURY CHEESE TART Pastry 375 ml Snowflake cake flour (210 g) 125 g butter or margarine 2 ml salt about 45 ml water Filling 125 g smoked ham or rindless streaky bacon. Filling: Mix all ingredients together and pour into base. chopped 125 ml Cheddar cheese. Add chicken strips and fry until starting to brown. Bake in a preheated oven at 200 °C for 25 . Topping: Heat oil in a heavy-based saucepan. Whisk buttermilk and oil and add to dry ingredients to make a soft dough. Bake in preheated oven for 25–30 minutes until golden brown. cut rings 2 cloves garlic. Reduce oven temperature to 180 °C. Serve immediately. crushed 15 ml chopped root ginger 1 green pepper. The beginning of anxiety is the end of faith. Add peri-peri sauce and heat through. garlic. grated 250 ml sour cream 3 extra large eggs. George Muller TUNA AND MUSHROOM PIE (Makes 1 pie) Base 106 . SPICY CHICKEN PIZZA (Makes 1 large pizza ) Base 375 ml Snowflake self-raising flour (210 g) 125 ml buttermilk 2 ml salt about 60 ml olive oil Topping 30 ml cooking oil 2 skinless boneless chicken breasts. Press dough into a greased 28 cm pizza pan. cut into strips 45 ml peri-peri sauce 125 ml grated mozzarella cheese 15 ml chopped fresh herbs or 5 ml dried salt/freshly ground pepper to taste Base: Sift flour and salt. Add onion. lightly beaten salt and freshly ground black pepper to taste 1 ml paprika Pastry: Sift flour and salt. Knead until smooth and leave to rest for 30 minutes in refrigerator. Leave to cool slightly. overlapping pastry. But.edges over filling. cut strips 1 large onion. Serve warm or cold. Bake in a preheated oven at 200 °C for 10–12 minutes. the beginning of faith is the end of anxiety. Layer all ingredients on pizza base. ginger and green pepper and sauté until soft. Rub in butter until mixture resembles breadcrumbs. Pour over vegetables.2 minutes. drained 285 g can creamed mushrooms 15 ml chopped fresh chives or 5 ml dried salt and freshly ground black pepper to taste fresh chives to garnish Base: Mix flour. sugar. Heat butter and sauté garlic. Press firmly into a greased 23 cm pie dish. Filling: Sauté onion in oil until soft and spoon out. beaten 250 ml milk 200 g can tuna chunks. eggs. sliced 250 ml milk 2 extra-large eggs 30 ml chopped fresh mixed herbs or 10 ml dried 10 ml sugar salt and freshly ground black pepper to taste Preheat oven to 160 °C. add onion and all the other ingredients. cheese and butter by using a food processor or rub in with hands. herbs and seasoning. 107 . Press into base and sides of a greased 24 cm quiche dish. Whisk milk. Bake for 40 . crushed 125 g cherry tomatoes 1 small onion. Pour into the pastry base and bake in a preheated oven at 180 °C for about 35 minutes. Whisk the eggs and milk.45 minutes. tomatoes and leeks until slightly soft. For filling: Blanch broccoli florets for 1 . Drain well.6) PASTRY 125 ml Snowflake Cake Flour (70 g) 250 ml grated Cheddar cheese (100 g) 125 ml Snowflake Nutty Wheat (75 g) 125 g butter FILLING 15 ml butter 80 g broccoli florets or spinach 1 clove garlic. Spoon all ingredients onto the pastry base. For pastry: Mix all ingredients to a soft dough in a food processor or by hand.250 ml Snowflake cake flour (140 g) 125 g butter or margarine 250 ml grated Cheddar cheese Filling 1 onion. chopped 15 ml cooking oil 2 extra-large eggs. chopped or 2 leeks. VEGETABLE QUICHE (Serves 4 . two-thirds full. Do not over mix. baking powder. Add mixture to dry ingredients. Stir into dry ingredients and add chocolate chips. Mix dry ingredients in a bowl. milk and oil together. stirring until just combined. Serve warm with butter. mashed 50 g sultanas Preheat oven to 200°C. Bake in preheated oven for 15 – 20 minutes. BANANA AND HONEY MUFFINS (Makes 12) 500 ml Snowflake Brown Bread Flour (280 g) 15 ml baking powder 1 ml ground cinnamon 2 ml salt 60 ml caramel brown sugar (50 g) 1 extra-large egg 125 ml milk 80 ml cooking oil 60 ml honey 2 medium bananas. Add mashed bananas and sultanas to dry mix. bicarbonate of soda and salt together. melted butter and essence. Sift the flour. Add sugar. Whisk eggs. Spoon into greased muffin tins. baking powder. Bake in a preheated oven at 200 °C for 20 – 25 minutes. or until golden brown. Add sugar. DOUBLE CHOCOLATE MUFFINS (Makes 12) 375 ml Snowflake Cake Flour (200 g) 2 ml salt 125 ml sugar (100 g) 125 ml milk 60 g chocolate chips 15 ml baking powder 100 ml cocoa powder (40 g) 2 extra-large eggs 125 ml cooking oil Preheat oven to 200 °C. salt and cocoa powder together. filling each to two-thirds full. Cool a few minutes in tins before turning out onto a wire rack.ALMOND BERRY MUFFINS (Makes 12) 500 ml Snowflake cake flour (280 g) 2 ml bicarbonate of soda 200 ml sugar 2 extra large eggs. Mix only until flour is moistened. Add sugar and ground almonds. Add oil and honey. In another bowl. Do not overmix. batter should still be lumpy. Add raspberries and stir lightly. milk. whisk eggs. Bake for 15 – 20 minutes until golden brown. Spoon mixture into greased muffin tins until two-thirds full. Spoon mixture into greased muffin tins. LEMON POPPYSEED MUFFINS (Makes 12) 108 . melted 375 ml frozen raspberries (150 g) 10 ml baking powder 5 ml salt 125 ml ground almonds 125 ml milk 10 ml almond essence Sift flour. Pour egg mixture into dry ingredients and mix until just combined. beaten 125 g butter. Beat egg and milk. batter should still be lumpy. the batter should still be lumpy. Cool for a few minutes on a wire rack. Reduce heat to 180 *C (350 *F) for 15 minutes. confectioner's custard or savoury fillings. CHOUX PASTRY (Makes 16 puffs or 12 éclairs) 125 ml water 125 ml Snowlake Cake Flour (70 g) 2 eggs 65 g butter 1 ml salt Put water and butter in a saucepan.125 ml cooking oil 125 ml sugar (100 g) 2 extra-large eggs 250 ml natural yoghurt or buttermilk 125 ml lemon juice 3 ml grated lemon rind 60 ml poppy seeds 500 ml Snowflake Cake Flour (280 g) 3 ml bicarbonate of soda 15 ml baking powder 2 ml salt Preheat oven to 200 °C. and the dough comes away from the sides. Bake in preheated at 200 °C for 15 – 20 minutes until golden brown. cheese and parsley. Leave to cool in oven. Add eggs one at a time. two thirds full. Add mushrooms. Return to heat and stir quickly until a ball forms in the middle. Add yoghurt. Beat oil and sugar together. Add eggs and beat until mixture is light and fluffy. Sift dry ingredients together and fold into wet mixture. beating well after each addition until dough is stiff. lemon juice. chopped pepper. 109 . Fill with cream. mixing until just combined. filling each about two-thirds full. Cool for a few minutes on a wire rack and serve warm with butter. place teaspoonfuls on greased baking tray or pipe in long shapes for éclairs. Bake in a preheated oven at 200 °C (400 °F) for 10 minutes. and add flour and salt. Remove from heat. allowing butter to melt before water boils. baking powder and seasonings together. Tip: These muffins can be successfully frozen for up to 3 months. Spoon into greased muffin tins. Remove from heat and leave to cool for about 5 minutes.20 minutes until golden brown. oil and milk together. If making puffs. Bring slowly to the boil. Whisk eggs. Bake in preheated oven for 15 . seeded and chopped 15 ml chopped fresh parsley or 5 ml dried 60 ml cooking oil ground cayenne pepper for topping 15 ml baking powder 1 ml ground coarse pepper (pinch) 160 g mushrooms. MUSHROOM CHEESE MUFFINS (Makes 12) 500 ml Snowflake cake flour (280 g) 2 ml salt 1 ml ground cayenne pepper (pinch) 1 red or green pepper. Add to dry ingredients. Spoon into greased muffin tins. rind and poppy seeds. chopped (500 ml) 250 ml grated Cheddar cheese (100 g) 2 extra large eggs 375 ml milk Sift flour. the batter should still be lumpy. Add to dry ingredients and mix until just combined. Flour surface and roll pastry to a thickness of 5 mm and keep rectangular. When a man’s ways please the LORD. Sift dry ingredients together. When needed. Add crushed chillies and cheese. in a cool place for 1 day or frozen for 3 months. Mix until smooth. Roll out and place remaining butter on two-thirds of pastry.12 minutes. turn and roll out. Whisk egg. Keep covered and chill for a while.TIPS: Raw dough can be kept. Fold the third of pastry without butter to middle to meet the other end piece. Refrigerate for at least 30 minutes. Spoon into muffin tins and bake for 10 . Fold in thirds again. then fold. FLAKY PASTRY (Makes 2 flans) 500 ml Snowflake Cake Flour (280 g) 150 g butter 5 ml lemon juice 2 ml salt 125 ml iced water Sift flour and salt together. milk and melted butter. add half to flour and rub in until mixture resembles breadcrumbs. Cut butter into pea-sized pieces. Mix iced water with lemon juice and cut in with a knife. melted Preheat oven to 200°C. covered. simply reheat for a few minutes to make crisp. Cover two-thirds of pastry with half of remaining butter. forming a stiff dough. Store empty shells in an airtight container. Serve warm. CHEESE AND CHILLI PUFFS (Makes ± 12) 250 ml Snowflake Self Raising (140 g) 5 ml baking powder 1ml salt 2 ml mustard powder 7 ml crushed dry chillies or 2 ml cayenne pepper 250 ml grated Cheddar cheese (100 g) 1 extra-large egg 125 ml milk 15 ml butter. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes or until golden brown. he maketh even his enemies to be at peace with him 110 . Pour into individual 250 ml moulds and refrigerate until set. finely chopped 30 ml chopped fresh parsley or 10 ml dried 5 ml salt ground paprika for topping Preheat oven to 180 °C. Add spices and bring to the boil until it starts to thicken. Add gelatine and sugar.AMARULA AND MILK JELLIES WITH SPICED ROOIBOS SYRUP 400 ml fat-free milk 400 ml Amarula cream liqueur 30 ml gelatine 15 ml castor sugar 2 ml vanilla extract/essence ROOIBOS SYRUP: 250 ml strong rooibos tea 1 whole chilli 2 peppercorns 1 cardamom pods 250 ml castor sugar 1 star anise 2 cloves Heat 200 ml each milk and Amarula. APRICOT ALMOND SLICES (Makes about 12 large ) Base 125 g butter 250 ml Snowflake cake flour (140 g) Topping 80 g butter 5 ml grated orange rind 250 ml (100 g) ground almonds 60 ml smooth apricot jam 125 ml sugar (100 g) 125 ml sugar (100 g) 2 extra large eggs 60 ml flaked almonds 111 . TUNA TARTS (Makes 18) 170 g solid tuna. To serve. Remove from heat and cool. drained 4 extra-large eggs 250 ml grated Cheddar cheese (100 g) 250 ml milk 60 ml Snowflake Cake Flour (35 g) 1 onion. about four to six hours. Whisk lightly to dissolve gelatine completely. Beat remaining two eggs. Bake in preheated oven for 15 minutes and remove from tins. about 10 minutes. Boil two eggs until hard and chop fine. Sprinkle paprika over. Add remaining milk. remove spices and drizzle over jellies. Remove from heat. mix with all other ingredients and spoon into tins. Amarula and vanilla essence ad mix well. TO MAKE SYRUP: Heat rooibos tea and castor sugar until dissolved. Grease small muffins tins. but do not allow to boil. Flake the tuna. Add eggs and beat. Beat butter and sugar together. Icing: Sift icing sugar and beat 112 .Base: Beat butter and sugar together. Filling: Spread jam over base of pastry. Add almonds and spread over base. Leave to cool and cut into slices. then rub in the butter. Chill in fridge. water and honey and boil in a small saucepan. Simmer for about 1 minute or until thickened. mashed 80 ml water 80 g butter or margarine 1 extra large egg 60 ml Snowflake cake flour (35 g) 3 ml ground cinnamon extra ground cinnamon Icing 500 ml icing sugar (250 g) 45 ml soft butter or margarine ± 20 ml fresh lemon juice extra ground cinnamon for topping Mix dates. Leave to cool off. Mix well and spread mixture in a greased pan of about 20 cm x 24 cm. cool in pan before cutting.18 minutes. Sift dry ingredients and add. Fold in the flour. Beat butter and sugar together. Spoon almond mixture evenly onto the pastry. Add egg and beat until light and fluffy. Brush with warm apricot jam. Bake in a preheated oven at 180 *C for about 10 minutes. ground almonds and essence. with date mixture and banana. Bake in a preheated oven at 180 °C for 20 – 25 minutes. Bake in a preheated oven at 180 °C for about 15 . Smooth surface. Add enough water to mix to a firm dough. sugar and orange rind until well combined. Add flour and mix to a soft dough. BAKEWELL SLICES (Makes about 30) Shortcrust pastry 5 ml salt ± 45 ml water 500 ml Snowflake cake flour (280 g) 125 g butter or margarine Filling 60 ml smooth apricot jam 90 g butter or margarine 100 ml castor sugar 2 extra large eggs. BANANA DATE SLICES (Makes about 24) 250 ml dates. Add eggs and beat until light and fluffy. coarsely chopped (150 g) 15 ml honey 180 ml sugar (150 g) 250 ml Snowflake nutty wheat (150 g) 5 ml baking powder 1 medium banana. Cool off slightly. Sprinkle with flaked almonds. Press mixture into a well greased 20 cm x 24 cm rectangular tin. Topping: Cream butter. beaten 125 ml Snowflake self-raising four (70 g) 60 ml ground almonds 5 ml almond essence Pastry: Sift flour and salt into a bowl. Knead lightly and press into a greased swiss roll tin of about 23 cm x 32 cm. Bake in a preheated oven at 180 °C for 25 – 30 minutes. Allow to cool in pan before turning out onto wire rack to cool completely.with butter and enough lemon juice to make a spreadable icing. add lemon juice and 100 ml of sugar. Beat egg whites with remaining sugar until soft peak stage. separated 15 ml lemon juice 125 ml castor sugar (105 g) 250 ml crushed fresh strawberries 125 ml fresh cream For pastry: Sift flour and salt together. beaten 100 ml milk 30 ml sugar 15 ml lemon juice 3 bananas cooking oil for frying Sift flour. For filling: Sponge gelatine in cold water and dissolve over hot water. Fold into strawberry mixture. deep oil and fry until golden brown. DELICIOUS FRUIT PUFFS (Makes ± 20) 310 ml Snowflake cake flour (175 g) 8 ml baking powder 1 ml salt 1 egg. Knead well. Cook while stirring constantly in a heavy-based saucepan until thickened. sprinkle with cinnamon and cut into squares. Cover and refrigerate for 30 minutes. then bake a further 5 minutes until pastry is golden brown. Store in an airtight container. leave for a few minutes to allow the gelatine to swell. sugar and lemon juice and whisk until smooth. and garnish with strawberries and whipped cream. roll out pastry to a thickness of 3 mm and line a greased 24 cm loose-bottomed flan tin. Remove paper and beans. Beat egg yolks slightly. milk. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Dip fruit pieces in hot. TIP: Sponging: Sprinkle powdered gelatine over cold water. baking powder and salt together. Add strawberries and chill mixture until it starts to thicken. chill until set. Add egg yolks and essence and work into a firm dough. Fill pastry shell. Drain on kitchen paper and sprinkle with castor sugar. Add egg. Slice bananas into chunks and mix in batter until covered. VARIATION: Substitute bananas with any other fruit of choice. Remove from heat and stir in gelatine until dissolved. such as apples. On a floured surface. CREAMY STRAWBERRY FLAN (Makes 1 flan) PASTRY 250 ml Snowflake cake flour (140 g) 60 ml castor sugar (52 g) 2 extra large egg yolks 2 ml salt 60 g butter 2 ml vanilla essence FILLING 20 ml gelatine 80 ml cold water 2 extra large eggs. Add sugar and rub in butter with fingertips until the mixture resembles breadcrumbs. Spread over. then dissolve over boiling water. 113 . Cut into squares. Cool slightly in pan. Sift flour and add alternately with milk. Whisk continuously over heat for about 8 minutes or until mixture thickens and becomes golden brown. HONEY MUESLI SQUARES (Makes about 28 squares) 125 ml butter or margarine 125 ml sugar (100 g) 15 ml honey 2 extra large eggs 500 ml Snowflake self-raising flour (280 g) 125 ml desiccated coconut (40 g) 300 ml milk Topping 60 g butter or margarine 15 ml honey 375 ml icing sugar about 15 ml hot water 125 ml muesli (about 60 g) Beat butter. Leave to cool. Press mixture into a well greased 20 cm x 114 . Mix well and spoon into a greased 23 cm x 32 cm swiss roll pan. Rub in butter until dough is formed. PEANUT CARAMEL BARS (Makes about 25) 125 g butter or margarine 1 extra large egg yolk 2 ml baking powder 2 ml salt 125 ml sugar (100 g) 315 ml Snowflake cake flour (180 g) 25 ml custard powder TOPPING 100 ml soft brown sugar (80 g) 30 ml golden syrup 100 g butter or margarine 125 ml roasted unsalted peanuts (75 g) Beat butter and sugar together. sugar and honey in a mixing bowl. Topping: Combine condensed milk. Bake in a preheated oven of 180 °C for 15 – 18 minutes. Remove from heat and spread hot over baked base. Topping: Beat butter and honey in a bowl. roughly chopped Base: Sift flour and add sugar. Add egg yolk and mix until light and fluffy. Add eggs and beat until light and fluffy. Add icing sugar and water until a smooth mixture. Bake in a preheated oven at 180 °C for about 15 minutes. Top cake with icing and sprinkle muesli over. about 20 cm x 20 cm in size. butter and syrup in heavy-based saucepan.FUDGE & NUT SLICES (Makes about 28 slices) Base 330 ml Snowflake cake flour (180 g) 125 g butter or margarine 125 ml sugar (100 g) Topping 397 g can condensed milk 60 g butter or margarine 30 ml golden syrup 125 ml pecan or walnuts (50 g). Add dry ingredients and mix to form a stiff dough. Press in greased base of a pan. press down lightly and refrigerate before cutting. Sprinkle with nuts. Add coconut. lemon rind and lemon juice. Boil for 10 minutes and leave to cool. Sift flour and cocoa powder and add with nuts. cinnamon. Suitable for freezing. lightly beaten 60 ml cocoa powder 100 g dark chocolate 30 ml honey 250 ml Snowflake cake flour (140 g) 100 g walnuts. dissolve the sugar in the water and bring to the boil. and return to oven for a further 5 minutes. Add more water if necessary. return to refrigerator. 115 . spread with prepared topping mixture. Deep-fry koeksisters in oil until brown on both sides. until smooth. Rub in margarine until the mixture resembles fine breadcrumbs. Bake in a preheated oven at 180 °C for 20-25 minutes. Dip immediately into ice cold syrup. Simmer gently for 5 minutes. Add ginger. Leave to cool in tin.24 cm rectangular tin. Beat eggs with 200 ml water and add to dry ingredients. Remove from oven. KOEKSISTERS DOUGH 4 x 250 ml Snowflake cake flour (560 g) 5 ml salt 15 ml sugar about 200 ml water 20 ml baking powder 30 ml butter 2 extra large eggs For syrup: In a large saucepan. Cover with plastic wrap and leave to rest at least one hour. Alternatively. or until golden brown. Refrigerate until very cold . golden syrup and butter in a saucepan. Pour into a greased tin of about 20 cm x 20 cm. For dough: Sift dry ingredients together. Add sugar and honey. chopped. Remove with a slotted spoon and turn onto a wire rack. If syrup becomes warm. then cut into bars. For topping: Place brown sugar.overnight. Stir in eggs. Bake in a preheated oven for 20 – 25 minutes. if possible. MOIST CHOCOLATE BROWNIES (Makes about 20 brownies) 125 g butter or margarine 200 ml sugar (150 g) 2 extra large eggs. making sure that the koeksister is soaked through. Roll out dough to a thickness of 5 mm. Stir over a low heat until butter has melted and sugar has dissolved. optional Heat butter and chocolate in a saucepan until melted. Stir in roughly chopped nuts. Knead the dough lightly for a few minutes. take two strips 15 cm long. Cut strips 1 cm wide and 8 cm long. mixing to a soft dough. Join ends of 3 strips and plait. Remove from heat. Store in an airtight container. Mix cream of tartar and cold water together and add to the syrup. Add sugar. Cut into squares when cold. join end and roll. Store koeksisters in the refrigerator before serving. Roll dough out thinly and press out circles. 116 . Bake in a preheated oven at 180 *C for 20-25 minutes. Beat egg yolks and water together and add to dry ingredients. Add castor sugar and rub in butter. Cut into squares. Keep koeksisters in the deep-freeze and remove 30 minutes before use HERTZOGKOEKIES (Makes 25 . TIP: When making jam tarts. Keep one in the refrigerator while using the other. Line the base of a greased patty pan tins with dough circles. Top with cheese. Fry meat and onion lightly and layer over base. Press evenly in a greased baking tray of about 23 cm x 32 cm or two smaller ones. Variation: Substitute the chicken or roast with streaky rindless bacon. Spoon a teaspoonful of apricot jam onto middle of each circle of dough. and the inside still raw. This will ensure that the jam does not "leak" during baking. BOXING DAY SAVOURY TART Base 500 ml Snowflake self-raising flour (280 g) 80 ml cooking oil 2 ml salt 180 ml milk Topping 30 ml cooking oil 250 g left-over chicken. Topping: Heat oil in a heavy-based saucepan. coarsely chopped 375 ml grated Cheddar cheese 30 ml chopped fresh mixed herbs or 10 ml dried salt and freshly grounded black pepper to taste 300 ml milk 2 extra large eggs 2 ml paprika Base: Sift dry ingredients together.TIPS: Do not fry koeksisters too quickly or the outside will be cooked. Whisk oil and milk and add to flourmixture. separated about 50 ml water 200 g smooth apricot jam 300 ml sugar (240 g) 500 ml desiccated coconut (160 g) Sift the flour. salt and pepper. baking powder and salt together. parsley. then place onto pastry. Whisk milk and eggs and pour over. coarsely chopped 1 onion. Beat egg whites until soft peak stage.30) 500 ml Snowflake cake flour (280 g) 10 ml baking powder 1 ml salt 50 ml castor sugar (40 g) 125 g butter or margarine 3 extra large eggs. Mix and knead lightly to smooth. Sprinkel paprika over and bake in a preheated oven at 200 °C for about 20 minutes. Add coconut and spoon egg mixture onto apricot jam filling. turkey or roast. Use two bowls of syrup. Turn onto a wire rack to cool. mixing to form a soft dough. put spoonfuls of apricot jam into a plastic bag containing flour. Shake the bag until the jam is well coated with flour. Add the 300 ml sugar gradually while still beating. Add water and mix through. using a Christmas biscuit cutter. cut into shapes. For filling and icing: Cream butter. Remove from oven and allow to cool slightly. CHRISTMAS TREE BISCUITS (Makes about 40) 125 g butter or margarine 125 ml castor sugar (105 g) 5 ml vanilla essence 1extra large egg 500 ml Snowflake Cake Flour (280 g) 65 ml cornflour (30 g) 5 ml baking powder 3 ml salt glacé Icing Beat butter and sugar together. sift icing and add. Unroll and cool off further. make a hole in the dough. Melt chocolate in a small bowl and beat into butter cream. 117 . Remove paper carefully and roll with cloth and leave for about 5 minutes. Roll up and cut diagonally in half and arrange to form a Bent log shape. place biscuits onto a wire rack to cool. Place on a greased baking tray and bake in a preheated oven at 180 *C for 10-15 minutes. Dust with icing sugar and decorate. If hanging the biscuits from a Christmas tree. Christmas biscuits may also be dipped in melted chocolate before decorating. Bake in a preheated oven at 200 °C for 8 – 10 minutes. Beat until soft and smooth. Add essence and milk. Sift dry ingredients. Turn out onto a clean tea towel.CHOCOLATE YULE LOG (Makes 1 log) 3 extra large eggs 200 ml Snowflake Self Raising Flour (105 g) 15 ml water Filling and icing: 180 g softened butter 15 ml milk 100 g dark chocolate Beat eggs and sugar until light and fluffy 125 ml castor sugar (105 g) 30 ml cocoa powder 750 ml icing sugar (400 g) 3 ml vanilla essence Sift flour and cocoa powder and fold in. Roll out to a thickness of 4 mm and. Unwrap Swiss roll and spread with half of icing. Allow mixture to stand for only a few seconds. add to creamed mixture and knead to form a stiff dough. Remove biscuits from tray using a spatula. sprinkled well with castor sugar. Cover Swiss roll with chocolate icing and mark with a fork. knocking lightly to remove air bubbles. or until light brown on the edges. Pour into a lined and greased 23 cm x 32 cm Swiss roll tin. Add essence and egg and beat until light and fluffy. TIP: For hanging biscuits. use an icing nozzle to make holes for the ribbons. and so on. Cut off edges to ensure rolling without breaking. Ice with glacé Icing and decorate with silver balls. Sift the cornflour over the meringue and fold in gently. pumpkin. When cooled mix 50ml juice from the black cherries with the Kirsch or brandy. Reduce oven 118 . Top cake with remaining cherries and decorate sides with chocolate shavings. Beat egg whites with salt until soft peaks form. Add sugar and vanilla gradually and beat fir about 10 minuites until stiff and glossy. Stir some of the hot gravy into the Maizena mixture. Spread half the icing over one layer of cake. Season with salt and freshly ground pepper and serve with rice. Hollow out the centre slightly. Sprinkle over each layer. Allow to simmer for a further 10 minuts until sauce has thickened slightly. Refrigerate for an hour before serving. Add potatoes. Add the meat and brown on all sides over a high heat. Prepare the Moir’s cake icing according to pack directions.BLACK FOREST GATEAU 1 box Moir’s super moist chocolate cake 1 x 410g can black cherries – drain. retain juice 45ml Kirsch or brandy 250ml fresh cream or Creamo – whipped Chocolate shavings to decorate Prepare and bake the Moir’s cake according to pack directions. saving some for piping. Top with a quarter of the drai ned cherries. then stir into the bredie. PUMPKIN BREDIE 25ml oil 2 cloves garlic – crushed 50ml Bovril 300g baby potatoes – washed 5ml Robertson ground ginger 10ml brown sugar 2 large onions . Beat in the vinegar. spice and sugar and simmer a further 45 minutes or until meat is tender. Cover and simmer gently for 1 hour. seeded and cubed 5ml ground cinnamon 50ml Maizena Heat oil in large saucepan and sauté onions and garlic until soft. Top with second layer of cake and spread with remaining icing. Mix Bovril and boiling water and add to saucepan.sliced 1kg stewing lamb. Cover the sides of the cake with whipped cream. PAVLOVA WITH PEACH AND MASCARPONE 4 large egg whites . Pile meringue onto a greased tray to form a 22cm circle. cubed 300ml boiling water 2kg pumpkin. Mix Maizena with a little cold water. Pipe cream around the edge. peeled.at room temperature !!! 250ml suger 5ml white vinegar Filling 250g canned peaches 250ml peach or orange juice 150ml cream FILLING 2ml salt 5ml vanilla essence 10ml cornflour 45ml peach schnapps (or sweet white wine) Juice of ½ lemon 125g mascarpone cheese (or smooth cream cheese) Preheat oven at 200°C. Skil die piesangs. Bak 30 minute in matige oond. Beat mascarpone until creamy and fold into the cream. Allow to cool. TARENTAAL MET PIESANG (Met erkenning aan Babsie van Oudtshoorn) 1 tartetaal 3 groot piesangs Sout en peper ¼k suurlemoensap Meelblom 1t botter 6 repies spek Berei die tarentaal voor. Bake for 3/4 hour at 180°C. Sprinkel res van suurlemoensap oor die tarentaal. 119 . Cool. Klits die eierwit met die suiker totdat dit dik. Strooi sout en peper oor en vryfbietjie meelblom in. Grease a four sided tin and pour the mixture in. Smeer die meringue met `n vurk oor die patatmengsel. peach juice and lemon juice in a saucepan and heat gently for 10 minutes. doop in die suurlemoensap en stop dit in die buikholte van die tarentaal. Bak 2 uur in matige warm oond totdat die vleis sag is. schnapps. Drain peaches and fold half into the cream mixture. bottel en sout saam. stip met baie botter en vou die tarentaal toe in tinfoelie (blink kant na binne). Turn oven off and leave meringue in the oven for a futher 20 minutes. Garnish with fresh mint leaves. sny in kwarte. stywe meringue vorm. Pile mixture onto the meringue and arrange remaining peaches on top. in skywe gesny 2 e botter ½ t sout Klop die patat. Haal uit en laat die tarentaal bruin bak. Place peaches.temperature to 120°C and bake meringue for 20 minutes. skep in gesmeerde bakskottel en pak die piesangskywe daarop. Sit die spek oor die bors. PUMPKIN PIE (With acknowledgement to Sue Lombard) 3 cups grated pumpkin 3 Eggs 3 Tablespoons flour 3 teaspoons of baking powder 3/4 cup sugar 1 teaspoon vanilla essence 3 tablespoons melted butter Salt to taste Mix all the ingredients together well. Beat cream and sugar until stiff. eiergeel. PIESANG-PATAT 2 koppie gaar patat 1 eier – geskei 2 e suiker 1 peisang. BOTTERSKORSIESOP (Butternut) 2 heel botterskorsies, geskil en in blokkies gesny 100ml water 200ml room Sout en varsgemaalde peper 15ml hoenderaftrekselpoeier 200ml melk 1ml fyn neut Kook die botterskorsies, hoenderaftrekselpoeier en water in `n groot kastrol tot sag. Wanneer gaar, maak fyn in voedselverwerker en verdun met melk en room. Geur met neut, sout en vargemaalde swartpeper. Gooi gekapte pietersielie en/of fyn gemaalde pypkaneel oor. CIABATTA (witbrood wat olyfolie by kry = Ciabatta) 250g witbroodmeel 250g koekmeel 10ml sout 1 x 10g kitssuurdeeg 15ml suiker/heuning 315ml warm water 45ml olyfolie Stel oond op 200°C. Meng broodmeel, koekmeel, sout en suurdeeg in `n elektriese menger. Meng die suiker of heuning en warm water saam en voeg by die meel. Skakel die menger aan en meng goed of knie met die hande! Knie die deeg vir so 10 minute tot elasties. Plaas in groot genoeg bak om in te rys, smeer bietjie olie oor en maak toe met kleefplastiek. Laat rys tot amper dubbel die volume in `n louwarm plek. Knie die deeg af en voeg olyfolie by. Knie die olie goed in en vorm `n ovaalvormige brood. Plaas op gesmeerde bakplaat en laat weer rys tot dubbel die volume. Bak 30 minute. Wenk: as jy met jou vingers die kloop klop en dit klink hol, is die brood gaar. Om Bruschetta te maak: sny die ciabatta in skywe. Maak `n riffelpan goed warm en rooster die snye weerskante. Bedruip met olyfolie en smeer die snye met vars knoffelhuisies. Sit tamatieskywe, vars basiliekruidblare en skywe mozzarellakaas boop. Geur met sout en varsgemaalde peper en gooi nog olyfolie bo-oor. VINNIGE TERTKORS (Ideaal vir soet terte soos suurlemoentert) 225g koekmeel as alternatief kan jy bruismeel gebruik, laat dan net die bakpoeier uit 2ml bakpoeier 50g strooisuiker 30ml botter 1 eiergeel 60ml melk Stel oond op 200°C. Sif die meel en bakpoeier saam. Voeg die strooisuiker by. Vryf die botter in die meel-en-suiker-mengsel tot dit soos broodkrummels lyk. Klits die eiergeel en melk saam en voeg by die droë bestanddele. Maak aan tot `n sagte deeg. Druk die deeg met jou handed in `n gesmeerde 23cm-koekpan. Laat rus in die yskas vir 30 minute en bak blind vir 20 minute. (Bak blind: sit waspapier in die pan, gooi bone of rou rys op papier om te keer dat die deeg rys). 120 SUURLEMOENTERTVULSEL 4 blikke kondensmelk 8 eiergele 120ml strooisuiker 400ml suurlemoensap 8 eierwitte Stel oond op 160°C. Klits kondensmelk, suurlemoensap en eiergele saam. Gooi in tertkors en bak vir 30 minute. Klits die eierwitte styf en voeg die strooisuiker lepel vir lepel by tot sagte punte-meringue-stadium. Haal tert uit oond en sit die meringue boop. Draai die oond af na 120°C en bak verder vir 1 uur. CHICKEN IN MILK (With acknowledgement to Jamie Oliver – The Naked Chef) A slightly odd, but really fantastic combination, which must be tried 1.5 kg organic chicken Salt and freshly ground black pepper 115gr butter ½ cinnamon stick 1 good handful fresh sage, leaves picked 2 lemons, zested 6 garlic cloves, skin left on 565ml milk Preheat the oven to 190°C and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 ½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato. BEEF WITH SOY SAUCE AND GINGER (With acknowledgement to Jamie Oliver – The Naked Chef) 225 gr sirloin steaks Sea salt and freshly ground black pepper 2 pak choy or bok choy (even spinach or any other greens will do) 8 tablespoons soy sauce 1 thumb-sized piece of ginger, peeled 1 chilli, deseeded and finely chopped ½ a garlic clove, finely grated 1 lime, juiced Olive oil On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate. 121 THE EASIEST SEXIEST SALAD IN THE WORLD (With acknowledgement to Jamie Oliver – The Naked Chef) 6 ripe figs 6 slices Parma ham A good handful green or purple basil 6 small balls buffalo mozzarella, torn For the Honey and Lemon Juice Dressing: 1 tablespoon good honey 6 tablespoons extra virgin olive oil 3 tablespoons lemon juice Sea salt and freshly ground black pepper Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside. Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig. Add the ripped up basil and the buffalo mozzarella. Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper. Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing. MARGARITAS (With acknowledgement to Jamie Oliver – The Naked Chef) 2 shots of tequila1 shot Cointreau1 shot freshly squeezed lime juice Salt and lime wedge, to serve Put all the ingredients into a shaker. Shake well and serve in a martini glass with a salt rim and a split lime wedge. HUGE YORKSHIRE PUDDINGS (With acknowledgement to Jamie Oliver – The Naked Chef) 285ml milk 115gr all-purpose flour Pinch salt 3 eggs Vegetable oil Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes. Preheat a Yorkshire pudding tray or muffin tin with 1cm of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise. Vergifnis is die engiste deur waardeur die donker motiewe en gedagtes van my hart kan ontsnap. In elke lewensituasie het ons emosies, gedagtes en behoeftes wat uiteindelik ons optrede bepaal. 122 SEARED SALMON WITH COURGETTES, ASPARAGUS AND ROCKET (With acknowledgement to Jamie Oliver – The Naked Chef) 170g salmon fillets, skinned Extra-virgin olive oil 4 baby courgettes (zucchini), sliced lengthways 4 yellow courgette roughly chopped (if not available, use green courgettes) Pinch Maldon sea salt 2 good handfuls thin asparagus 200g rocket (arugula) 2 lemons, halved For the dressing: Large handful of fresh thyme leaves picked Maldon sea salt 4 tablespoons extra virgin olive oil 1 lemon, juiced Season the salmon fillets and lightly drizzle them in olive oil. Season the courgettes and asparagus with salt. Heat a griddle pan (or, ideally, use a barbecue) and, when very hot, sear the salmon and vegetables until nicely char-grilled. This should only take a few minutes on each side. Meanwhile, make your dressing. In a pestle and mortar, bash the thyme with a pinch of salt until nicely bruised (or you can finely chop the thyme if you don’t own a pestle). Pour in the olive oil and lemon juice and stir. Remove the salmon and vegetables from the heat. Toss the vegetables with the rocket, drizzle with the dressing and serve with the salmon. Finish off with a bit more dressing drizzled over the salmon. Serve with half a lemon. Lovely. MARINATED FETA CHEESE SALAD (With acknowledgement to Jamie Oliver – The Naked Chef) Feta cheese Flaked dry red chilli Dried oregano Dried parsley Bay leaf Dried lemon thyme Dried purple basil Freshly ground black pepper Fennel seeds Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavours into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months. Tips: Don’t use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour. Uses: On a big plate, covered in fresh basil – served with lots of other salads. As a cheese course, with crusty bread and fruit Don’t throw away the oil – use it in your dressing. 123 This also works very well with limes. Use to season stews and soups. and then your plans will succeed. Fennel seeds Coriander seeds Cinnamon stick Peppercorns Bay Leaf Sea salt Large fat Lemons (preferably Sicilian ones with the leaves still attached) . Uses: For seasoning rice and couscous – it works like salt and makes the rice and couscous lemon scented.SALTED PRESERVED LEMONS (With acknowledgement to Jamie Oliver – The Naked Chef) This is a Moroccan recipe. Leave in the refrigerator to firm up then turn out and cut into chunky slices. To help with turning out. Tips: The peel is edible. Put the rest of the ingredients. In a bowl mix the spices into the sea salt. and will last for about 2 years. crumbled into small pieces 150gr butter 1 tablespoon golden syrup 200gr good quality chocolate Cocoa powder. 124 . into a bowl and put over a pan of simmering water on low heat to melt. The lemons will be ready after one month of preserving. This cake can be kept in an airtight container and actually improves after a couple of days. You could preserve oranges like this too – but there are not so many recipes which use them. Add the pecans. Commit your work to the Lord. Cut a cross into the lemons – almost to the base. for dusting Break the biscuits into small pieces directly into a large bowl. except the cocoa powder. line a 30 by 20 centimetre container with cling film. first leaving plenty of extra film at the edges to fold over the top. pistachio nuts. The less space there is between the lemons the more attractive it will look and you won’t need to use so much salt. Mix the ingredients together and place in the container which acts as your mold. You must use sea salt not table salt – table salt is too chemical and harsh. CHOCOLATE FRIDGE CAKE (With acknowledgement to Jamie Oliver – The Naked Chef) 150gr digestive biscuits 100gr pecans 100grams pistachio nuts 10 glace cherries 2 ready made meringue nests. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. Put chicken/fish into a foil bag and bake with the lemon salt. cherries and bits of meringue. but so that the quarters stay together. cucumber. Pile this mixture on top of the pudding mixture. Using a fork mash the cooked garlic cloves on the board with a little salt. Add the milk. Give it a bash as it makes a really good change to plain old roast pork. drained Salt and freshly ground black pepper Around 15 slices of pancetta. PORK WITH PEACHES (With acknowledgement to Jamie Oliver – The Naked Chef) This fruit and meat combo is great. Separate 3 of the eggs. add to the salad. or Parma ham 1 glass (about 6 ounces) white wine A little flour 1 glass water 125 . Slowly add the remaining sugar until it is all mixed in. vanilla essence. and seasoning. and 3 ounces (85 grams) of the sugar. Put the yolks in a bowl with the remaining whole egg and beat together. about half the size of the pasta. and drain. Roughly chop the herbs and place these in the container. Put the pasta in a bowl. Cut the tomatoes. vinegar. and simmer for about 5 minutes or until al dente. add the pasta and garlic. Add the oil. and black olives into small pieces. boned 1 bunch fresh thyme. You could use an electric whisk for this. 1 ½ kg pork loin. and place in the round metal container.THE KING OF PUDDINGS (With acknowledgement to Jamie Oliver – The Naked Chef) 4 eggs 565ml milk 1 teaspoon vanilla extract 115gr fine bread crumbs 225gr sugar 4 level tablespoons jam (raspberry jam is really nice) Preheat the oven to 150°C. Pour the egg and milk mixture over the jam. THE BEST PASTA SALAD (With acknowledgement to Jamie Oliver – The Naked Chef) 310gr small shell-shaped pasta 3 cloves garlic 225gr yellow cherry tomatoes 225gr red cherry tomatoes ½ cucumber 1 handful black olives. pitted 2 tablespoons fresh chives I handful fresh basil 7 tablespoons extra-virgin olive oil 4 tablespoons white wine vinegar Sea salt and freshly ground black pepper Bring a large pan of salted water to the boil. leaves pickled bulb garlic 200gr butter 2 tins (cans) peaches in natural juice. then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned. Whisk the remaining egg whites until stiff. bread crumbs. Put the garlic to one side for the dressing. Bake in the preheated oven for 1 hour or until set. streaky bacon. Put the jam on the bottom of a pie dish and spread it evenly. 126 . When ready. Make a pocket for the stuffing by cutting an incision at an angle. slowly slice along the loin not quite to the end. and a good pinch of salt and pepper. BOELIEBIEF VETKOEK (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 500ml (2 koppies) koekmeelblom 5ml (1 klein teelepel) sout 10ml (2 teelepels) bakpoeier 1 eier water of melk 1 blik (340g) boeliebief. 1 tin of peaches.5 centimetres) deep in the centre of the streaky part of the loin. Chop half the thyme with 1 clove of garlic and scrunch together with the butter. Mix together the ingredients and smear over your chosen meat before leaving it to marinate. zested and juiced 1 tablespoon coriander seeds. then place the tray over a high heat. Simmer and leave to reduce for a few minutes. Turn over. To do this. remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. the garlic cloves. leaving the skin side uncovered. Roast for around 1 hour until the skin is crisp and golden. Strain and add any extra juices from the rested pork. Stir and add the rest of the wine with a glass of water or stock. `n Gewonde oester heel sy skulp met `n pêrel. and half of the white wine. Starting slightly in from the side of the meat. this will ensure your stuffing won't fall out. working away from the eye meat. YOGHURT. Bak soos vetkoek in warm olie. Score the skin of the pork through the fat. Place skin-side up in a roasting tray with the remaining peaches. bacon or Parma ham over the pork. fyngedruk Meng bestandele met water of melk en maak aan soos vetkoek deeg. Squash the cooked garlic and add 1 tablespoon of flour. Check the seasoning and consistency and serve drizzled over the sliced pork. Voeg die boeliebief by. about 3 inches (7. Strooi Aromat of Fondor oor. the incisions should be about 1 centimetre apart. remove most of the fat from the roasting tray.Preheat the oven to 220°C. crushed Salt and freshly ground black pepper A couple of lugs (2 tablespoons) olive oil. Push the butter into the pocket and pat back into shape. and tie up firmly with 3 to 4 pieces of string. MINT AND LIME MARINADE (With acknowledgement to Jamie Oliver – The Naked Chef) 250ml natural organic yoghurt 2 good handfuls of fresh mint. chopped 2 limes. thyme. Lay the pancetta. TUNA GEREG (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 125ml (½ koppie) gaar rys 4 eiers 1 blikkie tuna (200g) 75ml Mayonaise 200ml melk 1 Ui Sout. soppoeier en karringmelk tot deeg. Bak teen 180°C toot gaar VINNIGE SKONS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Sif Saam: 500ml (2 koppies) Koekmeelblom 20ml (4 teelepels) Bakpoeier Knippie sout Meng: 1 Eier ±83. Bak 15 minute of tot gaar in ‘n voorverhitte oond van 180°C. peper en blatjang na smaak Meng alles saam en bak vir 30 minute of tot gaar. Gooi kaas en bietjie rooipeper oor. Ware skoonheid is hoe jy van binne voel en mense kan dit in jou oë sien. Druk skons uit. Meng room en lemonade en voeg by meel mengsel. Gooi in gesmeerde broodpannetjie. Sit lou warm voor. Bak 20 min in ‘n voorverhitte oond van 180°C MAKLIKE SKONS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 2 x 500ml koekmeelblom 1 Blikkie (340ml) lemonade 20ml bakpoeier 250ml room 5ml sout Sif koekmeel.HEERLIKE BROODJIE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 500g bruismeel 1 pakkie wit uiesoppoeier 375ml (1½ koppie) karingmelk ¼ teelepel Rooipeper ½ koppie kaas Meng meel. Skep in gesmeerde kolwyntjiepanne. bakpoeier en sout saam.3ml (1/3 koppie) olie ± 167ml (2/3 koppie) melk Die totaal van die vleistof moet 350ml wees. 127 . Meng bogenoemde bymekaar. Voeg by vismengsel en meng tot ‘n stywe deeg. Rasper kaas bo oor. ‘n ui en groenrissie gekap asook sampioene gesny. ui. KONDENSMELKMOSTERD (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 blik (397g) kondensmelk 180ml (¾ koppie) asyn 25 ml (1 eetlepel) mosterd Klits alles saam met eierklitser tot dik. Pak dan lae met tennisbeskuitjies en VINNIGE ONTBYTGEREG (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Breek 8 tot 12 eiers in ‘n plat bak. Bak in oond tot eier gaar is – Lewer 4 tot 6 porsies DIE BESTE POTJIEKOS OOIT `n Paar goeie vriende `n Goeie vuur `n Groot ysterpot Die beste bestanddele vir u geliefkoosde resep Skep op en geniet dit………. spek in stukkies gekap. Gooi die volgende oor: Weense worsies gesny.VISKOEKIES VAN PILCHARDS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 2 eiers 1 groot blik Pilchards (Vis) 60ml (¼ koppie) asyn 1 klein gekapte ui sout en peper na smaak 5ml (1 teelepel) bakpoeier 250ml (1 koppie) koekmeelblom Klits die eiers. Voeg die vis. melkmengsel. Skep teelepel vol en bak in warm olie tot goudbruin. asyn. Meng bakpoeier en meel. Druk vis fyn. VINNIGE MELKTERT (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 liter melk 1 blik(397g) kondensmelk 1 eier 30ml (2 eetlepels) maizena hoogvol 15ml (1 eetlepel) vlapoeier hoogvol 1 pakkie tennisbeskuitjies knippie sout Meng al die bestandele en laat kook. Prik die eiergele. 128 . sout en peper by. dan weer deeg bo oor. Voeg res van bestandele by. Sny net voor opdiening die piesings is. BYEKORF POEDING (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 4 eetlepels koekmeel Sous bestanddele: 4 eetlepels suiker ½ koppie room 4 eetlepels appelkooskonfyt 1 koppie suiker 2 eetlepels botter (of margarine) ½ teelepel Vaniljegeursel 2 teelepels koeksoda 4 eiers ½ koppie melk Metode: Meng meel. 129 . Skep 1 eetlepel deeg onder in. SMEER VIR SOUTBESKUITJIES (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 250ml fyn gerasperde cheddar kaas 50ml mayonaise 25ml blatjang 25ml gekapte pietersielie 25ml fyn gerasperde ui Paar druppels Tabasco opsioneel Meng alles baie goed en smeer op soutbeskuitjies. Spuit in kolwyntjie pan. bakpoeier. Voeg die volgende by: koekmeel. Bak in oond van 180°C tot ligbruin. Enige gaar vleis kan ook gebruik word. Voeg vaniljegeursel by en gooi oor warm poeding. Deeg is baie slap. sout en aromat.JOGHURT SLAAI (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 250ml (1 koppie) room 250ml (1 koppie) appelkoosjoghurt 1 klein blikkie pynappelstukke 500ml gaar kwepers 125 ml (½ koppie) okkerneute fyngekap 6 piesangs Meng die room en joghurt. dan maalvleis. suiker. konfyt en botter goed. Sous: Kook die room en suiker saam en laat dit afkoel. Bak tot gaar (180°C) en gooi die sous oor. Klits eiers baie goed en voeg by. Gooi koeksoda by melk en voeg by mengsel. MAALVLEISPOFFERS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 koppie melk 2 eiers ½ koppie olie 1 koppie koekmeel 2 teelepels bakpoeier 2ml sout 2ml aromat Klits die melk. eiers en olie saam. MARITZ MOSTERD (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 4 eiers 7 teelepels mosterd 8 eetlepels suiker 1 koppie asyn (wit) knippie peper ¼ teelepel rooipeper (opsioneel) ½ teelepel sout Klits eiers baie goed. Stroop: Kook al die stroop bestandele saam en gooi oor die poeding as dit net uit oond kom. 130 . Sit in SANTJIE SE POEDING (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 koppie meel Stroop: ½ koppie suiker ¼lb botter of margerine 1 eier 1 koppie suiker 1 teelepel bakpoeier 1 koppie melk 2 eetlepels appelkooskonfyt ½ koppie water 1½ eetlepel asyn 1 teelepel Vanilje Metode: Los teelepel koeksoda in 1 koppie melk op. Voeg die lemoensap en gerasperde skil by. Meng droë bestandele by eiermengsel. Stroop: Kook al die bestandele saam vir 5 minute. Bring melk tot kookpunt en smelt botter daarin. Gooi die stroop oor die tert sodra dit uit die oond kom. Bak in groot gesmeerde bak. (stroop moet ook warm wees). Bak in oond 160°C of tot gaar. Maak alles in vuurvastebak aan . mikrogolf vir 12 minute roer kort kort tot dik en gaar. Gooi alle bestandele bymekaar en kits weer goed. LEMOEN TERT (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1½ koppie bruismeel Stroop: 1 koppie suiker 1½ kippie suiker ¾ koppie melk 1 koppie water 3 eiers 2 eetlepels botter 4 eetlepels botter 1 teelepel bakpoeier 1½ koppie lemoensap 2 teelepels fyn gerasperde lemoenskil knippie sout Klits eiers en suiker tot room. Gooi kokende melk en botter by en meng goed. Laat staan ±1 uur (belangrik). Voeg alle ander bestandele by behalwe suikermielies. Plaas in houer en los in yskas vir ongeveer 48 uur. Moet nie weer roer nie skep dit net so. Maak aan maar nie te slap nie. Reguleer self jou plaat. DIKMELK OF KARRINGMELK VETKOEK (HEERLIK) (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 4 koppies meel 1 teelepel kremetart 1 teelepel koeksoda 2 teelepels sout 1 groot karton suurmelk. Prik die vleis aan die kant waar die been uitgehaal is. Sny in skywe en bedien. Meng goed en vou suikermielies in Bak. Gebruik tou om dit vas te maak of spesiale net. SPRINGBOK ROLRIB (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Ontbeen rib van medium grootte Springbok. met mespunt. Smeer dan met die volgende bestandele: 10ml sout 5ml fyn naeltjies 25ml fyn kojander 50ml worchestersous 10ml swart peper 5ml neutmuskaat 15ml knoffelvlokkies 10ml gelatine 200g ontbytspek 300ml rooiwyn Pak die ontbytspek op die vleis en strooi gelatine oor. HOENDERPASTEI (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 Hoender Kors: Naeltjies 1 pak barbeque skyfies 1 pakkie hoendersoppoeier botter gesmelt 1 pakkie sampioensop 1 blikkie sampioene Hoender of braaivleis speserye Sout en peper 131 . Bak 1½ uur teen 160°C (mengsel is baie slap).SUIKERMIELIEGEREG – HEERLIK BY BRAAIVLEIS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 blikkie suikermielies ½ koppie suiker 3 eetlepels meelblom 1½ koppie melk ½ teelepel bakpoeier 4 eiers knippie sout Meng die eiers en suiker tot roomerig. Gooi rooiwyn oor en bak in oond vir ongeveer 4 ure teen 180°C. Rol rib styf op. Voeg melk by. Bak in warm olie nie te warm nie. Voeg mielieblom by en kook goed deur (5 minute). sampioene en speserye. Prit nog 5 minute. Tamaties. Voeg Kerrie en sout by. VARKWORS MET PERSKES (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1kg varkworsies 1 groot ui gekap Kookolie 50ml tamatiesous 50ml Worchestersous 50ml blatjang 1 blik perskeskywe Braai wors en ui in ‘n bietjie olie.Kook hoender sag met naeltjies. Sny vleis fyn. ook bekend as liefdesappels geniet met oorgawe. Verhit oor lae hitte en roer tot suiker opgelos is. Bak 45 minute in ‘n matige oond. Kors: rol die skyfies fyn. Laat die wors sowat 10 minute in the sous prut. Voeg die perskeskywe en die stroop van die perskes by. geskil en in blokkies gesny) 2 groot uie (fyn gekerf) 1 eetlepel Kerrie 1 eetlepel sout 3 eetlepels mielieblom (aangemaak met ‘n bietjie koue water) Meng suiker en asyn in kastrol. Meng koeksoda met ‘n bietjie water en voeg by. Maak aan tot stywe deeg. Rol bolletjies so groot soos okkerneute en sit in vuurvaste bak. worchestersous en blatjang by en braai effens. Voeg tamtiesous. Sif meel en sout saam en meng goed met konfyt mengsel. Meng met soppoeier. BEETBLATJANG (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 500ml bruin asyn 3 koppies suiker 6 koppies beet (gaar. druk in pan en pak lae met vleis en skyfies. Meng met gesmelte botter. Goei kokende stroop oor en bak 180°C vir ½ uur. Bottel warm. Voeg beet en uie by.POEDING (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 2 eetlepels appelkooskonfyt Stroop: ¼ teelepel sout 2 koppies suiker ½ koppie margarine 5 koppies water 1½ koppie meel 2 teelepels kaneel 1 teelepel koeksoda Meng konfyt en botter. KANEELBOLLETJIES . Heerlik saam met kapokaartappels. Laat prit vir 30 minute. Bring tot kookpunt. sout en peper. Sit warm voor. 132 . Bak tot bruin. Rol puff pastry uit so groot soos jou Pyrex bak. Kook die spinasie in soutwater. Bak teen 190C vir 25-30 min 133 . IDEAL PYNAPPELSKUIM (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 blik (410g) pynappelstukke 1 pakkie (80g) pynappeljellie 1 blik (410g) Idealmelk Dreineer pyanppel. suurroom en laat eenkant staan. Bak teen 180°C tot goud bruin. Meng met 1 geklitste eier. Voeg 3 eetlelpels meel. Voeg 2 teelepels bakpoeier by. Roerbraai uie en spek. Voer bodem en kante van gesmeerde bak met deeg uit. Klits eiers en roer houer roomkaas by. Verhit pynappelsap (1 koppie) en maak jellie daarmee aan. ½ teelepel sout en ¼ teelepel peper by. Skep eetlepels vol in warm olie. Meng al die bogenoemde behalwe die kaas saam en sit dan op die kors. Meng alles saam en verkoel in yskas (sit Idealmelk in yskas voor gebruik). 125ml (½ koppie) melk 1 eier 200ml (100g) koekmeel 125ml (½ koppie) olie 10ml (2 teelepels) bakpoeier sout en peper Meng goed en gooi bo-oor gaar vleis in glasbak. SPINASIETERT (Met erkenning aan Chrisna Bock) 1 pakkie bruin uiesop 1 houer 250 ml suurroom 2 pakke vars spinasie (of gevriesde) Puff pastry 1 houer roomkaas 3 eiers 1 pakkie gesnipperde spek 1 koppie gerasperde Cheddar kaas Meng uiesop. Klits Ideal melk tot 2 maal die hoeveelheid. Strooi kaas booor. PASTEIKORS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Vinnige en maklike kors om oor enige pastei of maalvleis te gooi.AARTAPPEL FRIKADELLE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Rasper 1½ koppie rou aartapel. Meng bruinsuiker en neute en strooi bo-oor.100g chopped Pecan or Walnuts Glaze: 60g margarine or butter 30ml cold water 110g sugar 60ml Southern Comfort extra castor sugar to dredge whipped cream to decorate Preheat oven to 160°C. Roer met houtlepel tot gemeng. Decorate with cream and serve with lightly whipped cream. When cake is done. botter en eier saam. Sit in die vrieskas (sorg dat die pan gelyk staan) terwyl jy die beslag maak. Beat with an electric beater for 2 minutes or 4 minutes by hand. Smeer vlak oondvaste bak. Once cooled. Skep deeg in bak en maak gelyk.SOUTHERN COMFORT CAKE (Met erkenning aan Chrisna Bock) 520g packet Vanilla Cake mix 90g Vanilla instant pudding 4 eggs 125ml cold Water 125ml Oil 125ml Southern Comfort 50 . Voer uit met bakpapier en smeer die papier ook met botter. Dust with a little castor sugar. gekap 1 blik (397 g) versoete kondensmelk 180 ml botter 250 ml strooisuiker 2 ekstra-groot eiers. Bak 1 uur op middelste rak. Room die botter en strooisuiker goed. stir in water and sugar. Prick top immediately with toothpick and drizzle and brush top and sides with ½ the glaze. Voeg vrugtekelkie by. stirring constantly. Meanwhile. Verhit die sjokolade en kondensmelk saam tot glad en giet in die voorbereide koekpan. VRUGTEKELKIETERT / POEDING (Met erkenning aan Chrisna Bock) 250 ml witsuiker 1 eier 200 g (375 ml) koekmeelblom knypie sout 50 g (125 ml) gekapte pekaneute 125 g botter 1 blik vrugtekelkie 5 ml koeksoda 100g (125 ml) sagte bruinsuiker Voorverhit oond tot 160° C. place on wire rack to cool.5 litre ring tin (or any other suitable container). prepare glaze. reheat the glaze and brush evenly over the cake. Pour into greased and floured 2. geklits 5 ml vanieljegeursel 375 ml koekmeelblom 3 ml sout 15 ml bakpoeier 175 ml karringmelk Voorverhit die oond tot 180 °C en smeer 'n koekpan van 24 cm met botter. ONDERSTEBO-KARAMELSJOKOLADEKOEK (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 150 g (1½ blok) heelneutsjokolade. Klits die eiers en vanieljegeursel saam in 'n ander bakkie. Combine all cake ingredients in a large bowl. Sif koekmeelblom. koeksode en sout saam bo-oor. Melt margerine in a saucepan. Voeg by die bottermengsel en klits 134 . Sit voor met geklitste room. Verroom wit suiker. Boil for 3 minutess. Remove from heat and add Southern Comfort. Bake for 60 mins or until done. Allow to cool and then marinate meat for 30 minutes.5ml fyn gemmer 3ml neutmuskaat Sout repies varkspek Knoffelhuisies Suurlemoenblare / lourierblare 1 blikkie bier 75ml asyn of 125ml suurlemoensap 75ml worchestersous 125ml olie 135 . Voeg die droë bestanddele en die karringmelk by en meng goed deur. Verwyder die bakpapier van die karamellaag en sit voor. 10ml fyn koljander 15ml swart poeier 5ml fyn naeltjies 10ml mosterdpoeier 2. Sit vleis in oondvaste bak. Bak vir ongeveer 1 uur tot gaar of 'n toetspen skoon uit die middel van die koek kom. lemon juice. . Add water and corn flour. boil over high heat until thick and syrupy. Stirring continuously. Snipper uie en braai tot deurskynend. Brush liberally while braaing. Laat sowat 30 minute in die pan afkoel en keer dan uit op 'n koekbord. Skep die beslag versigtig oor die harde karamellaag in die koekpan en smeer die bokant gelyk. seasoning and garlic. smeer Lemoenjellie bo op die vleis en bak by 220ºC vir 10 minute (onthou om deeg te verf met geklitste eier. Onthou om vleisaftreksel by te voeg. Voeg vleis by en kook vir vier uur. KOEDOEPASTEI (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 3kg koedoevleis in blokkiesgesny 200g varkspek in blokkies gesny 250g spekvleis gesnipper Swartpeper en sout na smaak 5ml koljander / koljanderblare ± handvol 6 heel naeltjies in klein ui gesteek 4 gekneusde knoffelhuisies 2 groot uie 15ml Olie 25ml lemoenjellie 400g skilferdeeg – rol uit Geur vleis met geurmiddels. WILDEVARK-BOUD MARINADE (OF SKAAPBOUD) (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Die resep kan ook vir wildsbokke en selfs skaapboud. Do not reboil as reboiling will cause the sauce to separate.goed.Sufficient for approximately 12 kebabs. Whisk in soft butter. Lewer 1 middelslagkoek Jy kan ook geklopte room bo-op skep en verder versier met gekapte sjokolade LEMON-GARLIC BUTTER SAUCE 1/3 vegetable or chicken cube 2ml cornflour fresh lemon juice garlic to taste (optional) 60ml water 125g butter salt and freshly ground black pepper Crumble stock cube into a small pot. Remove from heat. Verhit die brandewyn. in skyfies gesny 30ml Ingemaakte groenpeperkorrels. roosmaryn.. heel wortels 8 Geskilde klein. VOLSTRUISPOTJIE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 30ml Kookolie 1. Vryf buitekant goed in met die olyfolie. in lae bo-op die vleis. Pak die groente. Drink helfte van die bier . in die marinade (selfs oornag teen 100ºC) BIERBLIKHOENDER (Met erkening aan Cornie Weston) Een heel rou hoender Sout na smaak hoender speserye Olyfolie Gemengde kruie 1 blikkie bier van jou keuse Voorverhit die oond tot 180ºC. Braai die knoffel.. gekneus 80ml Brandewyn 50ml Droë sjerrie 375ml Droë rooi wyn of ½ rooi wyn en ½ hoenderaftreksel 30ml Suurlemoensap 15 Vars piekeluitjies.) Druk hoender met gatkant oor die blik opening. .. Sit die deksel op.. Plaas hoender nou mooi regop in die oond vir 90 minute. geskil 10 tot 15 Klein.5kg Volstruisnekskywe 2 Groot knoffelhuisies. sit die deksel op en prut nog 15 minute. of. (blik moet half vol. gekneus 5ml Droë roosmaryn 500g Swartsampione. Skep die vleis terug in die pot. Kombineer sousbestandele en mariner 24 uur of langer.Heerlik en Sappig. Skep uit en hou eenkant. sit die deksel op en prut nog 45 tot 50 minute. verminder die hitte deur van die kole onder die pot te verwyder en prut 2½ uur of totdat die vleis byna sag is. half leeg wees . sampioene... Maak hoender staan op vlak bakskottel wat met foelie bedek is.. sjerrie. Bak in stadige oond. heel aartapeltjies of skoongeskropte jong aartappels in die skil 1 x 300g-pak verroomde spinasie en sampioene.. 136 .Vryf bout in met droë kruie.. ontdooi 15ml Koekmeelblom Bietjie Melk Knippie neutmuskaat Sout na smaak Verhit die olie in die pot en braai die vleis in sarsies tot bruin. behalwe die spinasie.. Maak hoender skoon. en peperkorrels in dieselfde pot.. strooi sout in die binnekant en vryf goed in. Geur met neutmuskaat en sout. Gooi speserye oor en vryf ook goed in. Meng die ondooide spinasiemengsel met ‘n pasta van koekmeelblom en melk en skep versigtig oor die kos in die pot. rooi wyn en suurlemoensap en voeg by die vleis.. Dit is die moeite werd om dit te laat herlewe. soos meel (in frummletjies. is amper uitgesterwe. Voeg die frummels by die warm melk en kook vir 3-4 minute. Leipoldt (Sarie Aug 06) MELKKOS 2 liter volrroommelk 3 heel kademompeule 1 vanlieljepeul.L. vanielke en kardemompeule by en verhit tot kookpunt. Moenie oorwerk nie. Die kuns om goeie kluitjies te maak. Sif 250ml bruismeel en sout saam in mengbak. macaroni) wat in melk gekook word en met die melk self opgedis word. Bak bedek tot amper gaar. Giet koeldrank oor.m een van die maklikste om te verteer“ C. verwyder deksel of tinfoelie en verbruin. Moenie te veel meng nie. Hou die meelmengsel onder ’n druppende kraan en vorm groot frummels met jou vingerpunte. en as gied goed gemaak is. Tant Alie het altyd beweer dat dit belis nodig is dat die kok ‘n YSKOUE hand moet hê en dat die melk siedend kokend moet wees as elke kluitjie daarin verdrink. kluitjies. in lengte deurgesny 15 ml botter 2. soms nadat di emelk eers verdik is met botter of room of iets anders. Plaas hoenderstukke in oondpan. Brûlée: brand die bokant effens met `n blaasvlam (of sit dit vir `n minuut of twee onder die oondrooster) tot die suiker begin smelt en verkleur – sit dadelik voor. is gewoonlik een of ander kossoort. met aromatiese kaneel.HOENDER MET “GINGER ALE“ (Met erkenning aan Soekie Burger) 1 kg rou hoenderstukke 1 pakkie wit of bruin uiesoppoeier 1 liter “Ginger Ale” koeldrank (Gemmerlim koeldrank) Stel oond op 180°C. plaas eenkant en hou aan totdat al die meel opgewerk is en die frummels los van mekaar en net-net met meel bedek is." 137 . "Life is not measured by the breaths we take. Sit ’n deksel op en plaas in warm oond totdat verdik. want melkkluitjies is een va die beste kossoorte wat ons het. Werk die botter saggies met jou vingerpunte in die meel in.5 ml sout 2 heel kaneelstokkies 2 steranyssade 310 ml bruismeel 45 ml sagte bruinsuiker Ekstra bruinsuiker vir brûlée Giet die melk in ‘n groot kastrol. Bespuit oondpan met olie. voeg die kaneel. Neem eers klein bietjies van die gevormde frummels en werk deur met die hand. daar kan maar groot klonte wees. Melkkos “Wat ons melkkos noem. swemmende in die verdikte melk. but BY THE MOMENTS THAT TAKE OUR BREATH AWAY. Wie herinner hom nie uit sy jongdae ‘n koue winteraand toe Moeder ‘n sopkom opgedis het vol met heerlike sagye witmeelkluitjies. steranys. Sprinkel soppoeier oor. Roer `n eetlepel gekaramelliseerde kondensmelk by `n koppie warm melk. sprinkel baie gerasperde Cheddarkaas bo-oor en bak en bedien = heerlik.Sűpra) Klits 1 houer Bulgaarse yoghurt + 2 eiers goed saam.TROOSDRANKIE (Met erkenning aan Rocco de Villiers: MOMTAILS) Klop die koue met `n warm melkdrankie.Sűpra) ½ Butternut . ROOMBOLAAG VIR LASAGNE (Met erkenning aan Rina Fourie. Versprei eweredig as laaste bolaag bo-oor lasagne. roer en geniet.SLAAI (Met erkenning aan Rina Fourie. 138 .geskil en grof gerasper 1 pakkie PERSKE jellie 1 blikkie pynappel – fyn gesnipper en gemeng met sap Meng alles goed en bedien. `BUTTERNUT`. voeg `n blokkie van jou gunsteling sjokolade by.