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 .

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 12.5ml 5ml 2ml 1ml Afkortings kg g k t e = = = = = = = = = 1 eetlepel 1 teelepel ½ teelepel ¼ teelepel kilogram gram koppie teelepel eetlepel 6 .

Insekbyte . Hou aan om water. Moenie probeer om kledingstukke van `n brandwond af te pluk nie.wat hierdie tipe teneergedruktheid omskryf. ! Vind jy die winter se koue weer en lang. Gelukkig kan 'n paar eenvoudige lewenstylaanpassings 'n verskil maak. smeer antihistamienroom aan. oor die oog te laat loop.seisoenale-affektiewe stoornis . van die neus se kant at. donker nagte neerdrukkend? Baie ander mense voel net soos jy. Neem pasiënt na `n dokter of hospitaal. Laat die persoon af en toe sy oë knip. Oefen met vinger en/of duim DRUK uit op die plek wat bloei totday die moontlik is om skoon. As blasies voorkom. óf deur kos óf deur aanvullings. glukose en sodawater met `n knippie sout. maak hulle oop met `n gesteriliseerde naald. Blase: Moenie stukkend steek nie. Bring die verband stewig aan maar nie te styf nie. Brandwonde: Dompel in KOUE WATER. Moenie die blase stukkend steek nie. en doen gereelde oefening deur by die gimnasium aan te sluit of elke dag in die buitelug te gaan stap. Kry mediese hulp. Kry die pasiënt so gou as moontlik by `n dokter of hospitaal. Diaree (maagwerking): Warmte en rus is belangrik. Hou vir 10 minute aan om met koue water te was. soos vis en ander seekos. salf of poeier ens. maak seker jy neem genoeg van die B-vitamiene. Daar is selfs 'n erkende toestand . As daar nog pyn is. 7 . Hou die ooglede van mekaar af. draf of fietsry (dit sal jou "goedvoel"-hormone 'n hupstoot gee). Moet NOOIT botter. eet kosse. Vermy all vaste voedsel. verwyder dit indien moontlik. maak die plek stewig toe met `n droë verband.insekte en plante: As daar `n angel is. Hou so totdat die pyn bedaar – droog liggies af.BEHANDELING IN GEVAL VAN: Bloeding: Laat pasiënt se kop skuins na onder lê – voete en bene op. gesteriliseerde verband aan te sit. of `n mengsel van vars lemoensap. wat ryk is aan die omega-3 vetsure. draai toe met verband wat nie donserig is nie. in. Sodra al die vloeistof uit die blasies is. aanwend nie. Hierdie stoornis kom veral voor in lande waar dit vir maande aaneen koud is. Chemiese stowwe in oë: Laat persoon op sy rug lê. ! Gaan oor tot aksie: Volg 'n gesonde dieet wat 'n wye verskeidenheid kosse insluit. Voer klein hoeveelhede water. Sit ysblokkie op om brand uit te trek. Was met KOUE WATER. sny stimulante soos kafeïen en sigarette uit.

laat 15 minute staan en stofsuig dan. Here is a simple guide to the common varieties and their identifying characteristics. !! Wines are made of many differing styles. • Voorkom dat die badkamerspieël toewasem deur `n bietjie sjampoe daaroor te vryf. • Om tapyte skoon te maak: strooi koeksoda mildelik ooral op tapyt. suiker en melk kan konsentrasie. plaas `n ysblokkie oornag in elke holte. Remember that the enjoyment of wine is subjective and your final choice should always be made to suit your own taste. What to expect in a wine…………………. • Eet proteïen vir ontbyt. the fermentation is stopped before all the sugar has been converted. Basically it’s as simple as this: • • With dry wine. crisp character that can fool you into thinking that it’s a dry wine 8 . wat in eiers aangetref word. • As jy `n braaivleisvuur of kerse will aansteek. • Voedingstowwe wat die IK-telling kan verhoog sluit in vitamien B1. • Gooi koue swart tee by potplante.. off-dry or semi-sweet is a technical one. all the sugar is converted into alcohol by fermentation. fokus en aktiwiteitsvlakke Benadeel. Die koeksoda sal vlekke verwyder asook reuke neutraliseer en insekte weghou. Die tradisionele ontbyt van graankos. some off-dry and semi-sweet wines have quite a clean. With off-dry and semi-sweet wine. steek die een pount van `n stuk rou spaghetti aan en gebruik as `n aansteker.Wenke: • Plaas selderystingels in koue water sodat dit weer bros kan word. • Smeer bietjie kookolie aan `n stram blikoopsnyer om dit makliker te laat draai. each with distinct characteristics what may make one wine a better partner for a particular dish than another wine. plaas `n stukkie papier oor die etiket en stryk met `n warm yster . As a result. 6 en 12 en lesitien. • Koue swart tee poleer ruite en spieëls pragtig. Dit sal die gom los maak en die etiket sal maklik los kom. The difference between a dry. leaving a touch or more of sweetness in the wine. pluis mathare of met borsel of stofsuier. • 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. Die volgende oggend verwyder of suig water op met `n spons. • As jy sukkel om `n prysetiket van `n boek te verwyder.

mild and slightly peppery favour. or dried and ground and can be added to sweet or savoury dishes. The seeds should be roasted before being ground to bring out a deeper flavour. It can be used fresh. meat dishes. fresh flavour.This aromatic and versatile spice is used in sweet and savoury dishes. Use it mainly to add a subtle flavour and deep-red colour to food. Ginger .Ginger is a popular spice with a clean. some grape varieties (such as hanepoot) can give the impression of sweetness. Add to stews. usually a wood-matured sauvignon. most often a dry wine. stir-fries. Coriander . fish and shellfish. pickles. Slow. mulled wine and stewed fruit desserts. curries and boiled meats like hams and beef. because to the character of the grape. Ginger is one of the key ingredients in Asian cuisine. lengthy cooking tempers the flavours to produce a subtle flavour.A colourful. 9 . Blanc de Blanc – a blended white wine made from white grapes. turmeric is an essential ingredient in curries. vegetable dishes. because its flavour is not overpowering. Turmeric . cream-based sauces and poultry. It is also often used in combination with other stronger flavoured spices in stews to give a rich colour. it is very good with curries. Blanc Fumé – a dry white wine. even if the wine has been made in the dry style.Coriander seed are available whole or ground and have a sweet. Here are a few spices that you should have in your kitchen and the type of dishes to use them in …… Paprika . pickles. Cooking with spices ……………!! The addition of a simple spice can turn an ordinary dish into something special. Cloves are also very good with game. biltong and dry wors. a white-style wine made from black grapes. Cloves . discard it. because the flavour will have faded. Use coriander in curries. which enhances savoury dishes. Paprika suits delicately flavoured dishes like egg. Some varieties like Spanish paprika can be quite hot. Once paprika loses its red colour and becomes brown. aromatic flavour.Paprika has a sweet. mild spice. stews. use it in sweet bakes and desserts. drinks and mulled wine. especially ones that contain fruit.On the other hand. Turmeric’s main use is to add a bright yellow colour to cooked foods. It is also used as a dye for fabrics and as a mild digestive. Blanc de Noir – any colour from white to pink. They are also traditionally used in fruitcakes.

North African and Middle Eastern dishes.Cinnamon is a gregrant. stews. sweet flavour. Star anise is one of the main ingredients in Chinese five-spice powder. 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. Cardamom . Cardamom is bought with the seeds still in their green pods. 1 tsp dry 12ml prepared mustard Orange. Add to savoury dishes like curries. desserts. 1 tsp 2. Cumin . They can then be finely ground. Use it in oriental disches. or whole pods can be bruised and added to a dish to achieve a more subtle flavour. 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. stews. It also makes an attractive garnish. It is used mostly in oriental dishes and as spicy. A stick or a little ground cinnamon added to savourydishes will enhance their flavour. The seeds keep them in the pods until just before you see them. star. The seeds can be used whole or ground and shouled be used in moderation because the flavour can overpower more sublte flavours. warm flavour.This is a very fragrant spice used extensively in Indian and Middle Eastern cuisine. seeded and cooked till soft Whole-wheat flour brown bread flour + rolled/crushed wheat to taste Herbs. slightly sweet spice that can beused for weet bakes and desserts and is also very good with savour dishes. mulled wine and spice dishes.5 ml vinegar Mustard. mince. Cardamom is used in sweet bakes.A pretty.Cumin is a strongly flavoured aromatic spice. Add to curries. so add whole pod to stewed fruit or fresh fruit salad. Star Anise . vegetable dishes and drinks like coffee or hot chocolate. Cumin is popular in Mexican. 1 medium 125ml cup juice 10 . skinned. 1 tbsp fresh 5ml dried herbs Lemon juice. to produce a distinctive. especially pork dishes and stirfries.shaped pod carries the star-anise seeds. especially curries.Cinnamon . tomato-based dishes and vegetable dishes.

lemons. etc or juice from fruit preserves Vodka water. coffee or coffee syrup Port juice grape juice + lime zest or lemon juice. the elderly. cabbage.oranges. strawberries. This is practically impossible because people are most infectious before the first symptoms appear. one can Yoghurt. Contact your doctor and discuss this option. apple. cherry. 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. anyone who is suffering from other illnesses or who is likely to be badly affected by flu (asthma. If you are ill. almond. cranberry juice. These foods include the following: • Foods rich in vitamin C . lung and heart patients) and people living in large communities such as army barracks. ginger and cumin Wine Substitutes If you don't have Liquer Use non-alcoholic extract. water Sherry apple cider. 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.Tomato. vanilla extract. pawpaw. cranberry juice or grape juice How to prevent flu You can prevent yourself from contracting flu by taking a number of precautions. vegetable stock. etc. Precautions include not coming into contact with people who are already infected. sour cream or cottage cheese + 5ml lemon juice cracker crumbs parsnips or baby white turnips 190ml tomato paste + 250ml water Tumeric +ground cardamom. apple juice. broccoli. apple cider or white grape juice +lime juice White wine white grape juice. and eating the right foods. having your doctor innoculate you with flu vaccine. apple cider. grapefruit. school hostels. 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. green peppers 11 . eg. you should stay in bed and rest. not totter around at work sneezing and coughing. On the other hand. guavas. vegetable stock. plain Bread crumbs Carrots Tomato juice Curry powder 500ml chopped fresh tomato buttermilk. This is not only considerate towards your friends and colleagues. cranberry juice + lemon juice Red wine grape juice. Influenza vaccinations are a good idea for young children. but will also hasten your recovery.

DietDoc) 12 . such as Lactobacilli yoghurt and products that contain viable Lactobacilli and Bifidobacteria cultures. which contain live Lactobacillus and/or Bifidobacterium cultures. milk. eggs. meat. broccoli. fish oil capsules are taste. you can take these capsules on a regular basis to boost your immunity. yellow peaches (fresh and dried) Foods rich in omega-3 fatty acids . If you do contract flu. butternut. poultry. Nowadays we don't need to hold our noses and swallow bravely. just plenty of rest and warmth and you will get over this unpleasant illness a lot faster.fatty fish. Make sure that the supplement contains vitamin C. such as: Lactiflora or Acidoforte which contain Lactobacilli.V. Antioxidants stimulate immune function and help our bodies fight diseases and infections. 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.fish. sweet potato.(Dr I. and omega-3 enriched foods Foods rich in zinc . However. The latter trace element also has a protective effect on immune function and is not always present in foods. and stay in bed and rest. Zinc is an essential trace element that also stimulates the body to fight infections like flu.and odourless. Take omega-3 capsules (salmon oil or cod liver oil) and try to eat a cup of yoghurt a day. Omega-3 fatty acids have a similar function and yoghurt products. peanut butter and unprocessed grains and cereals Foods that contain certain fermentation organisms. By eating correctly and taking some precautions. take extra vitamin C (fresh orange or grapefruit juice) and a zinc supplement. spinach. . Now that live cultures of Lactobacilli and Bifidobacteria can be purchased in capsule form at most health shops. especially fresh and canned oysters.pumpkin. Use the low-fat variety if you are scared that eating a milk product every day will push up your fat and cholesterol intake. and trace elements like zinc and selenium. which are involved in fighting infections.• • • • Foods rich in beta-carotene . you stand a good chance of avoiding the unpleasant illnesses of winter. No running around. Supplements that boost immunity Generally speaking. Bifidoflora or Bifidoforte which contain Bifidobacteria. Some popular breakfast cereals have recently been enriched with selenium. people in the categories mentioned above who are exposed to greater risk of contracting flu and/or having serious side-effects. Our grandmothers were not so silly after all when they made their children take a spoonful of cod liver oil every day. does not need supplements. boosts immunity by stimulating the body to produce substances called cytokines. cheese. van Heerden. should consider taking a complete vitamin and mineral supplement. seafood. beta-carotene. I believe that anyone who eats a well-balanced diet.

Make a paste and massage it on the itching part of the body slowly. it lowers the cholesterol level. ! As per the information received in a Medical Journal. ! Ayurvedic. This may be done 3 times a day (daily) till such time. they found that within a week. reduces the level of cholesterol in the blood by 10% within 2 hours. ! Today's science says that. if taken in the right dosage as a medicine. ! In a recent research done at Copenhagen University. 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. 13 .If taken 3 times a day. ! If drunk regularly. ARTHRITIS: ! Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder. ! Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases. TOOTHACHE: ! Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey. when given to a cholesterol patient. CHOLESTEROL: ! Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea. have been using honey as a vital medicine for centuries. even though honey is sweet. cold and clear the sinuses. and apply on the aching tooth. that the tooth has stopped aching. it will not harm diabetic patients. but after the therapy. out of the 200 people treated. ! As mentioned for arthritic patients . as well as Yunani medicine. 73 patients were totally relieved of pain within a month. ! Arthritis patients can take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder every day. 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. they started walking with less pain. ! Honey is produced in most of the countries of the world. ! This process will cure most chronic cough. even chronic arthritis can be cured.It is found that a mixture of Honey and Cinnamon cures most diseases. pure honey taken with food daily relieves complaints of cholesterol. ! The pain should recede within fifteen minutes in most cases. Mostly of these patients could not walk or move around freely.

relieves gas and pain in the stomach. Above all else. take good notes…. and again in the afternoon around 3.00 p. guard your heart. ! Scientists have found that honey has various vitamins and iron in large amounts. 14 . FATIGUE: ! Recent studies have shown that the sugar content of honey is more helpful than detrimental to one’s body strength.STOMACH UPSET: ! Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root. INDIGESTION: ! Cinnamon powder sprinkled on 2 tablespoons of honey taken before food. People ruin their lives by their own foolishness and then are angry at the Lord. IMMUNE SYSTEM: ! Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. jealousy rots it away. ! Dr. increases the vitality of the body within a week. Milton. GAS : ! According to the studies done in India and Japan. When your heart speaks. for it affects everything you do. who has carried out extensive research on this subject. it is revealed that honey. ! Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible. relieves acidity and digests the heaviest of meals.m. when the vitality of the body starts decreasing. says that. ! Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases. if taken with cinnamon powder. A relaxed attitude lengthens life. half a tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder taken daily after brushing.

sal Hy my altyd teen Sy boesem hou en daaraan herinner: ek is EKSTRA spesiaal. May God fill your heart with gladness to cheer you. Wanneer familie en vriende té ver is vir net gou-`n-drukkie-gee. want wie is daar wat beter van my “vrouwees” weet? En al gaan my lewe of verhoudings deur donker dae. 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 . want ek. met `n oneindige Liefde wat net Hy vir my kan skenk. ‘n pragtige verwerking van Ps.stewig vas. ek is ewig Sy dogter-kind! Wanneer ek. die gevoel van 'alleen' wees ervaar. die Sonskyn verdwyn en die Reënt word `n haelbui koud uit die noorde. May a rainbow be certain to follow each rain. For wherever you venture to hunt. ek sal géén hartseer vrees nie. God is everywhere. For to conserve nature is your God-given duty. Hy droog my trane. as vrou. hou SY hande myne . sal Hy gereed staan. birds in the air. May you hunt with thankfulness in nature’s beauty. (With acknowledgement to Sue Lombard) Spesiaal aan al ons Vroue. veelverwing die boog wat die Lug vir `n troupresent kunstig gebou het. Hy vertroetel en Hy vertroos my. 23 Die Here is my Herder. Getwis het hul eens op `n dag met `n storm verwytende woorde. ja. animals in the field. 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. EK is vrou! (Mandi Kleinhans) Gelukkig en bly was die dag toe die Reënt met die Sonskyn gaan trou het.A HUNTER’S PRAYER for YOU May the sun always shine on your windowpane. May the hand of a friend always be near you.

Moenie die vel verwyder alvorens die karkas nie na behore rypgemaak is nie. kook jouself lam of bel die spysenier. die paar oomblikke se rus. Af en toe lig daar `n wenkbrou of iemand is skielik nie meer honger nie. die kring van veiligheid. jy haal net diep asem. Die tafel is die plek van samekoms. dat jy jou seëninge belangriker ag as jou kookvernuf. Jag altyd op koeler dae. GOUE ReëLS VIR DIE JAG VAN WILD (Met erkenning aan Chris Vorster) 1. geen maaltyd is ooir onbelangrik nie!“ aldus Nataniël . 2. Kry jouself en jou gesin terug by die tafel.uittreksel uit „Clover“ – 26 Sep. ’04. 16 . Haal die pens en binnegoed so gou as moontlik uit. draai die musiek bietjie harder. tekstuur en balans. ten minste een keer per dag. van behoorlik proe en mekaar waardeer. dat jy jou dankbaarheid wys. 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. glimlag op jou mooiste en skink nog wyn. Die etenstafel moet elkeen verwelkom en vereer. Die sukses van gasvrou of gasheer wees lê daarin dat jy jou opgewondenheid deel met ander. gebruik verkieslik asyn met water gemeng. 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. die meditasie van stadig eet. Normaalweg tussen 5 na 8 dae. vermy warm somerdae tensy karkas dadelik afgevoer kan word om bewerk en verkoel te word. Bring terug die seremonie. 4. kry die lot bymekaar en vier die gawe van eet. is `n treffer nie. En ontspan! Nie elke gereg wat jy ooit aandurf. 6. die plek waar jy jou kinders leer van smake. Nooi almal. die altaar van herinnerige. Laat die bok so spoedig moontlik uitbloei. en dat jou mooiste tabberd nie lê en vergaan tussen troues en begrafnisse nie. kry karkas in koelte 5. Werk altyd uiters skoon en neem water veld toe om jou hande asook die mes te was nadat jy die bok keelaf gesny het. 3.

VLAKVARKWORS (Met erkenning aan Ben Heystek) 25 ml Heel koljander. Stop vleismengsel in derms en draai in 120-mm-lengtes. 5ml gemaalde naeltjies. CABANOSSI (Met erkenning aan Ben Heystek) 3. Wenk: Die worsies kan agterna weer verhit word en sal veral lekker smaak as dit in tamatiesous verhit word. in blokkies gesny 70ml sout 10ml Vars gemaalde witpeper 5ml Speserymengsel (Resep: 60ml witpeper. rooster of posjeer 10 minute in water.en spekblokkies met geurmiddels en speserye. effens fyner. Sit met `n suurkoolgereg of warm aartappelslaai voor.en spekblokkies met oorblywende bestanddele. 15ml vars gemaalde gemmer. in blokkies gesny 750g Spek. 5ml gemaalde naeltjies. voeg knoffel en salotte by en maal nog `n keer. Berook liggies tot goudbruin. Prut 10 minute in water voor opdiening. in repe gesny 3 kg Maer beesvleis.5kg Wildsvleis. sonder Bene en senings. VLAKVARK-PEUSELWORSIES (Met erkenning aan Ben Heystek) 1. in blokkies gesny 750g Spek. geskroei. fyngemaak (opsioneel) 90g Skaapderms Meng vleis. in blokkies gesny 60ml Sout 10ml Vars gemaalde swartpeper 5ml Speserymengsel (Resep: 60ml witpeper. sonder Bene en senings. Verf `n bietjie gesmelte botter oor en braai. sonder Bene en senings. 15ml vars gemaalde gemmer. MaaI baie grof. bedek en laat oornag in yskas staan om geur te trek. Laat 12 uur by kamertemperatuur hang of gebruik `n elektriese waaier. Maal vleismengsel grof en stop in 75-mm Iengtes. fyngemaak 2 Salotte. sonder Bene en senings. in blokkies gesny 400g Derms 17 . gerooster en fyn gestamp (opsioneel) 20ml Vars gesnipperde OF 10ml droë salie 1 Knoffelhuisie. gemaal en gesif 1. Fyngemaal 5kg Spek. Doop worsies `n paar sekondes in kokende water. Druk op `n vadoek droog. bedek en laat oornag in yskas om geur te trek. in repe gesny 1 pak Cabanossi-speserye 1kg ys. 15ml vars gerasperde neutmuskaat – alles gemeng) 5ml Suiker Knypie Salpeter 1-2 Knoffelhuisies.5kg Vlakvark. fyn gekap 80g Skaapderms Geur vleis. 15ml vars gerasperde neutmuskaat – alles gemeng) 5ml Bruinsuiker Knypie salpeter 60ml Komynsaad.5kg Vlakvark.

ontbeen en gevlinder 200 g spek. fyngemaak 20ml Sout 10ml Vars gemaalde swartpeper 10ml Salpeter 125ml Droë rooiwyn 750g Spek in 3mm blokkies gesny Salami omhulsel. WILDSVLEIS-SALAMI (Met erkenning aan Ben Heystek) 2kg Wildsvleis. droog soos droëwors. Berook die volgende dag 2 uur lank. Stop omhulsel baie styf en bind met tou vas.Verkoel wilds-en beesvleisrepe tot naby vriespunt. voeg by wildsvleis mengsel en meng liggies maar deeglik. gebruik net so of vries. Stop vleismengsel in derm met deunsnee van sowat 25mm en Iaat oornag hang om “af te droog”. „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. Braai oor kole of rooster vir 15 min. tiemie. Maal varkvleis en spekblokkies effens growwer. in 50-mm blokkies gesny 2 Knoffelhuisies.75kg Varkvleis. bewaar soos wildsvleis-chorizo. maal fyn en meng met speserye en fyn ys. behalwe die wyn en spek.) 1 Springbokboud. olie en suurlemoensap en marineer vleis vir 2 ure. in 50-mm blokkies gesny 1. 50mm in deursnee Meng vleisblokkies met al die geurmiddels. Maal grof en voeg die wyn by. Moet nie te gaar gebraai word nie. Berook vier uur en hang tien dae lank op `n koel plek om droog te word. Sprinkel met sjerrie en bedien met kweper jellie. Laat twaalf uur hang om geur te trek en omhulsel te laat droog word. Dit moet nog pienk in die middel wees. sonder Bene en senings. en gooi sout en peper op. of gebruik `n elektriese waaier. GEVLINDERDE SPRINGBOKBOUD (Met erkenning aan Ben Heystek) (8 porsies. anders sal dit droog wees. Kan ook in oond gebak word. sonder Bene en senings. Meng liggies maar deeglik en maal nog `n keer. in repies gesny 18 . Voeg gesnyde spekblokkies by.

droog goed af. geur met sout en peper. Sit met toe oë in ’n koel skemerbries. laat dit koud word en marineer rugstring vir enigiets van vier uur tot twee. week die lewer 30 minute in karringmelk. 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. in die vel gehang voor dit uitgesny is.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. 19 . gestamp Vlek die dik dele van die boud oop en stop met spek. Marinade: 1 Groot ui. Pas op vir te lank braai. Sny dit in repies. Week die netvet in lou soutwater met `n lepel asyn in. Sny netvet in vierkante. SPRINGBOKLEWER IN NETVET (Met erkenning aan Ben Heystek) (16 porsies) Was die vars geslagte lewer in koue water en trek die dun vliesie af. draai die lewer daarin toe en braai oor stadige kole sodat die vet stadig smelt. As die kole te warm is. Braai sowat tien minute aan elke kant oor warm kole tot die vleis `n ligroos kleur kry. As dit `n ouer dier is. Verwyder vleis. word stil in jou gemoed en ervaar die Heilige Gees se vertroostende teenwoordigheid in jou lewe. Bedruip gereeld met marinade. SPRINGBOKFILET (Met erkenning aan Ben Heystek) 1 Springbokrugstring. fyngemaak 20 Swartpeperkorrels. Meng al die bestanddele vir die marinade en laat vleis twee tot drie dae in die koelkas marineer. Geur die vleis met sout en pe per en braai sowat 20 minute aan elke kant oor warm kole. drie dae. smelt die vet nie reg nie. in skywe gesny en in ringe getrek 4 Takkies pietersielie.

skoongemaak 15ml Sout 3ml Fyn gemmer 15g (15ml) Bbotter 3 Skaapskenkels.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. Verwyder uit marinade. in repies gesny 4 Knoffelhulsies. Geur met sout. laat dit koud word en marineer filet sowat 30 minute. geur met sout en peper en braai oor kole. peper en kruie. in blokkies gesny 1 Ui. 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. Gebruik `n smallemmes en hol effens uit. fyn gekap Sout en vars gemaalde swartpeper 50ml Gerasperde Parmesaan kaas kaas 3 Snye brood. VuIsel: Braai spek. korsies afgesny en gekrummel 125ml Asyn 10ml Worcestersous 1 Knoffelhuisie. POTGEBRAAIDE SPRINGBOKBOUD (Met erkenning aan Ben Heystek) (8-10 porsies) Vleis. Verwyder van hitte en meng met die kase en krummels. in stukkies van 30mm 2 Wortels. geskraap en in skyfies gesny 500ml Vleisaftreksel 20 . maar moet dit nie te nat maak nie. Stop filet met vulsel. Klam met `n bietjie muskadel aan. 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. in skywe gesny en in ringe getrek 5ml Droë gemengde kruie 125g Spek. fyngemaak 10 Vars roosmarynblare 250g Sampioene. Marinade: Kook at die bestanddele vir die marinade.

die helfte van die uie en die varkspek vir 1½ uur in `n ysterpot. Voeg die bier by . rosyne en knoffel. in skyfies 250g Sampioene. verhit. Marinade: Bedek gestopte boud met karringmelk en laat 24-48 uur in die yskas staan. Potbraai: Droog vleis af. sonder die room. gesnipper Sout en peper 10ml Fyn gerasperde neutmuskaat 30 ml Worcestersous 80ml Tamatiesous 500g Aartappels. 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. Giet sous deur `n sif. Drup dan die room bo-oor en verbruin dit onder die element van `n oondrooster. Braai uie en wortels tot uie sag en deurskynend is. asook die knoffel en spekvleis. Voeg die res van die uie by. Wenk: Hierdie gereg kan ook effens anders voorgesit word deur dat die sous. Verwyder boud. ontbeen en in blokkies 1 Blikkie (340 ml) bier 5ml Fyn naeltjies 250ml Asyn 80ml Rooiwyn 80ml Vrugteblatjang 350g Murgpampoentjies. geskraap 1 Springbokblad. aftreksel en wyn by en verhit tot kookpunt. Voeg kruie. Roer een of twee maal deur totdat die meeste van die vet uitgebraai is. Sit voor met gestoofde kwepers. Plaas boud bo-op die skenkels. in skywe gesaag gesny 500g Swoerdlose spekvleis. geur met sout en peper en prut nog 20 minute. geskrop gesny 250g Wortels.200ml Rooi wyn 10ml Mielieblom. blad. die ruimte om asem te skep. braai in olie en botter en geur met sout en peper. sonstrale op lowergroen wingerede dis die lewe 21 . wortels en sampioene by. Stop boud met spek. geur met sout en peper en voeg die res van die bestanddele . bedek en prut sowat drie uur. afgevee Smoor nek. oor die vleis gesmeer word. en roer mielieblom geleidelik by tot die sous verdik.behalwe die murgpampoentjies. Verwyder boud. peper en pietersielie. Plaas die skenkels terug in die kastrol op so `n manier dat die boud later daar op kan rus. braai skaapskenkels in die vet tot bruin en verwyder. Roer room en suurlemoensap by en prut een minuut. Die weelde van tyd. SPRINGBOKPOTJIE (Met erkenning aan Ben Heystek) (6 porsies) 1 Springboknek. Voeg die orige groente by. Bedek en smoor tot vleis byna sag is. Proe en geur met sout.

heel uie en heel wortels kan bygevoeg word net voordat die vleis gaar is. Dien altyd op met kweper-. gekap 250ml Wit wyn 30ml Asyn 2 Lourierblare Sout en peper na smaak Meng alles saam. MARINADE 2 375ml Rooiwyn 125ml Asyn 1 Ui. Verhit tot kookpunt. WILDSMARINADES (Met erkenning aan Ben Heystek) Die volgende marinades is heerlik vir wildvleis. Droog die vleis af met kombuis papier en geur met sout en peper na smaak. heel uie. Marineer die boud 1 tot 2 dae. Indien verkies. Marineer die vleis `n dag of twee daarin. 125ml asyn of 250ml sjerrie 125ml Water 2. 22 . Bedek die pan met aluminium foelie of `n deksel en oondbraai 2 tot 2½ uur. gestoofde droëvrugte of kwepers en groen boontjies. MARINADE 3 375ml Rooiwyn. Verhit tot kookpunt. Ideale bykosse by wildboud is koring. kan `n knoffelhuisie en `n heel naeltjie in van die gate gestop voor dit met die spek gelardeer word. Lardeer die boud met die spek.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). gekap 125ml Kookolie 2 Takkies vars pietersielie. 5ml Sout 2 Lourierblare 3 Heel naeltjies Meng alles saam. Draai die vleis gereeld om. prut 5 minute en Iaat afkoel. verwyder die gaar boud en oondbraai groente in dieselfde bak. gekneus 5 Heel naeltjies Meng alles saam. appelof maroelajellie.5ml Bruinsuiker prut 5 minute en Iaat afkoel. Verhit tot kookpunt. MARINADE 1 2 Uie. Voeg 500 ml van die marinade by. gebraaide aartappels. As die pan te klein is.5ml Swartpeper 6 Heel peperkorrels 22. en verbruin. Stel die oond op 180°C. 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. wortels. gekap 2 Huisies knoffel. Aartappels.

(Kan ook in pot gemaak word). Roer sampioene in en bak not 25 minute. Voeg res van bestandele by behalwe sampioene. Bedek en bak tot sag. Rol hoender in soppoeier en plaas in oondskottel. Bak met deksel op vir 2 ure. Roer res van „Milk Stout“ by totdat dit dit is. Meng res van bestanddele en skep oor hoenderstukke. 23 . 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.MARINADE 4 250ml Droë witwyn pynappelsap 30ml Sojasous 1 Lourierblaar 5 Heel naeltjies Meng alles saam.5ml worcestersous 5ml sout 600ml „Milk Stout“ bier 100ml meel 120g sampioene 2ml droë gemengde kruie 2ml peper Stel oond op 160°C.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. Marineer vleis 1-2 uur in die „Milk Stout“ bier. Om met jou hele hart lief te hê is soos om `n deeltjie van die hemel te ontvang. Verwyder deksel en bak tot bruin. Smelt vet en roer meel in. Lemoen. 500ml Appelkoos-. Geen kooktyd nodig. roer aanhoudend vir ± 2 minute. Sit bietjie appelkooskonfyt op elke stukkie hoender.

Voeg by meelmengsel en klop met `n houtlepel tot goed gemeng. Braai vetkoek totdat die onderkant goudbruin en die bokant vol lugborrels is. Neem houtlepel druk steelkant in meel en druk gaatjie in balletjies – nie dwarsdeur nie. Maak bolletjies so groot soos okkerneute. sout en bakpoeier saam. Laat afkoel en verpak in lugdigte houer. Draai om en braai totdat die onderkant goudbruin is. Voeg kaas by en vorm sagte deeg. Plaas klontjie konfyt in en bak 15-20 min. 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.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. bakpoeier en sout saam. skep sous oor en bak ½ uur tot bruin. Skep lepelsvol in pan met matige warm kookolie. Klits eiers in `n aparte mengbak. Wanneer gaar. Vryf margarien in. 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. bak in foelie in oond. Sit warm voor met botter en konfyt. Klits kookwater by eiers en klits goed. Plaas in gesmeerde klein muffin pannetjies. Lê vleis in warm sous vir ½ uur. 24 . Beslag is slap. Plaas vetkoek op kombuispapier sodat oortollige olie kan dreineer. suiker. Verwyder uit sous en braai tot bros of.

Kan in voedselverweker nog fyner gemaal word. In pan. verwyder Bene en vel. Braai ui in olie tot sag. gooi by aftreksel . gooi water. DOM PEDRO MET SJOKOLADE EN NEUTE Smelt donkersjokolade en drup in `n dun straaltjie al in die rondte in vier wynglase. Skep in opdienbak. Meng mielieblom met litchisous. tot gaar. aftreksel. versier en bedien met geelrys. voeg sout by.of sjokoladelikeur. Gooi hoenderstukkies in – roer mengsel stadig deur tot warm. Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico. soyasous. Dien warm op met pietersielie of strooi paprika bo-oor gestrooi. LITCHIHOENDER 1 Gaar hoender. 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. Skep `n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas.prut stadig tot verdik. Gooi in glase.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. Bring tot kookpunt en laat prut totdat al die groente gaar is. Plaas in gesmeerde oondvaste bak. of koud met `n bietjie joghurt. 250 ml Water 10 ml Soyasous 25 ml Mielieblom 1 blokkie hoenderaftreksel 5 ml Worcestersous Dreineer litchis – hou sap eenkant. Elke nuwe dag is `n boodskapper van God 25 . Meng kaas en gekrummelde “chips” en gooi bo-oor. drup nog gesmelte sjokolade oor en sit dadelik voor. Skil en kap of rasper die aartappels enm voeg by seldery en water. roer sampioensop en worcestersous by en skep oor visvingers. Bak by 180°C vir 15 min. Bedien met aartappels en griekse slaai. Sny in stukkies. worcestersous bring stadig tot kookpunt.

smeer botter op en `n klein bietjie mosterd. Sny spek in repies en lardeer wildsboud daarmee. geskil. Voeg verhitte vleisaftreksel by en verlaag 26 . Verdeel in 6 individuele bakkies en garneer met skyfies radyse en vars kruisement. Meng die marinadebestanddele. 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. Maar die glase vol met koue droSkep `n lepelvol in elke vonkelwynglas.5ml olyfolie 15ml varsgekapte kruisement Sout en peper Meng al die bestanddele in `n mengbak en klits deeglik. 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. Voeg ui by en soteer. Klits 1 eier. Garneer die drankies met kruisement en Goldcrest marachino kersies. Maar die glase vol met koue droë of halfsoet vonkelwyn. Braai vleis bruin in olie en bottermengsel. AARBEI VONKELWYN Meng 1 blik Goldcrest aarbeie OF 1 blik Goldcrest frambose in `n voedselverweker tot glad. met pitte verwyder en fyn gerasper 125ml gekapte radyse 15ml asyn 12. smeer oor brood. Plaas repies ham of spek op en bak vir ± 10 minute in taamlike warm oond. Bedien in sopborde en garneer met bronkors. Behou marinade. voeg vleis by en marineer 24 uur in yskas. meng met 1 koppie gerasperde kaas. Haal vleis uit marinade en droog af met `n papierhanddoek. Draai vleis af en toe om. KOUE JOGHURTSOP 500ml laevet joghurtm ongegeur 250ml kour hoeneraftreksel 6 ysblokkies 2 komkommers.VINNIGE AANDETE Neem 4 sny brood. Skep `n lepelvol in elke vonkelwynglas. karringmelk or suurmelk).

indien verlang. In `n stil straat staan `n huisie met `n tuin met welige laventelbosse.. maar die geheim is om dit skoon te was en alle membrane. 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. Vir ontbyt is jou verbeelding jou resep. POFKAASGEREG 250ml gerasperde Cheddarkaas 2 dik snye brood (verkrummel) 2. LEWER en NIERTJIES (Met erkenning aan Chris Vorster) Dit bly maar een van die lekkerste velddisse met ‘n paar miskoeke.5ml sout 2 eiers 1 groot ui 3 takkies pietersielie Goeie knypie rooipeper 500ml afgeroomde melk Rasper kaas en ui. doringtakkies en mieliestronke as kole. aangesien dit maar ‘n droë spul kan afgee. uie. groen rissie. vol verrassings. varkspek. kliertjies en nierpypies te verwyder. jeripico. gekapte pietersielie. `n koel stoep en agter die groen voordeur wag `n vrou. Haal deksel af en prut tot feitlik al die vloeistof weggekook het. tot opgepof en goudbruin.tamatie. 27 . Voeg 250ml deurgesygde suurroommarinade by die vleis. Vorm frikkadelle en braai tot gaar in warm pan met `n bietjie olie in. Waak teen oorgaarmaak. sampioene. Geniet met sout en peper wat in jou rugsak of geweersak behoort te wees.. Klits eier en melk saam meng by kaasmengsel. Sit voor saam met noedels of gekookte aarappels. Week skoongemaakte lewer en niere vooraf vir ‘n paar uur in of melk of yoghurt. bak 1 uur in oond in `n vlakkerige pan by 180°C. room – en ‘n koningsdis wag om verorber te word. en wat aanbeveel word.temperatuur. maar moet nie laat kook nie.. Hier geld geen voorskrifte nie. voeg broodkrummerls. Bak in 6 individuele gesmeerde bakkies by 190°C vir ± 20 min.. Of. Sit deksel op en prut totdat die vleis sag is. geurmiddels en eier by.

vet en uie op stokkie en braai. Asem diep in en ruik die koffie.TRADISIONELE BILTONG (Met erkenning aan Chris Vorster) Met al die slaghuise wat regstaan om jagters se vleis te bewerk. hang op. 28 . lê vleis vir 48 in mengsel en hang op. Ryg vleis. Die wêreld kan mos `n minuut of vier wag. maal en stop die wors. is dit nog ‘n tradisie wat besig is om verlore te raak. draai gereeld om en hou in yskas vir 3 dae. TRADISIONELE DroëWORS (Met erkenning aan Chris Vorster) 5 kg vleis (3. sny in verlangde diktes. trouens. `n koffieblaaskans kan jou net goed doen. pak vleis in lae en gooi sous oor. uie en blare.5 kg wild en 1.nie te styf. maal. 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. 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. stop derms.5 fyn gemaalde naeltjies Meng die vleis met al die bestandele. Soms moet jy eenvoudig `n oomblik stilstaan om tot verhaal te kom.5 kg bees) 25 ml koljander 5 ml peper 30 ml sout 31 ml Worcestersous 2. 11 kg vleis 190 ml koljander Asyn is opsioneel 350 g growwe sout 13 ml peper Verwyder alle sigbare senings.

klits 2 eiers met 250 ml melk en gooi oor mengsel. voeg kerriepoeier en appelkooskonfyt by. vleis en 13 ml room by. 29 . 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.SOSATIE SOUS (Met erkenning aan Chris Vorster) Smoor 6 – 8 uie. 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. 'n Stukkie vleis wat op die kole sis. giet oor vleis en laat vir 3 dae daarin lê. bly darem maar 'n hemelse ding. BOBOTIE (Met erkenning aan Chris Vorster) 1 kg maalvleis 1 groot gekerfde ui 25 ml appelkooskonfyt 5 ml borrie 2 snye brood. geweek in melk 20 ml matige kerriepoeier 125 sultanas ‘n Paar suurlemoenblare Soteer uie. skep in bak. Klits 2 eiers en 250 ml melk en giet oor mengsel en bak vir ‘n verdere 20 minute. in ringe gesny. Skep die mengsel in gesmeerde vuurvaste bak en bak vir 25 minute. steek gerolde lemoenblare in mengsel en bak by 180°C vir 30 minute. BOBOTIE MET WILDSVLEIS (Met erkenning aan Chris Vorster) Braai 4 groterige uie in botter. Haal pan van stoof af en voeg fyn gedrukte brood. liggies in bietjie olie vir 5 –8 minute. sous kan weer gebruik word.

gebruik kasserol met deksel. by. Bak verder tot sag en gooi net voor opdiening 150ml room by. Sit dadelik voor met kruie brood (resep onder „Brode” en vars gemengde slaai. Gooi 1 koppie room oor en bak stadig totdat sous dik en bruin is. peper en room by. soteer – voeg sop by en prut tot sag. Braai vleis bruin in 10 ml olie. Verf met olyfolie en bak vir ongeveer 1 uur. Vul snit met bacon of met vrugte soos perske. Stop die stuk met spek en repies wortel. voeg sout. 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. Laat oornag marineer in 250 ml droë rooiwyn of appelkoossap en 5 ml suiker. gooi die marinade oor asook sout en peper en ‘n paar naeltjies na smaak. 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. voeg 250 ml geweekte droëvrugte asook die water waarin vrugte geweek is. As die vleis amper sag is. voeg room by en roer gekapte pietersielei by. appelkoos. Skroef toe in fles en gebruik dit om vleissous mee te verdik.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. 30 . piesang. RUGFILET (Met erkenning aan Chris Vorster) 1 rugbiltong sny in dwartse maar nie deur nie Geur met sout en peper en mosterd. Drup suurlemoen oor en werk toe. Dit is heerlik.

laat afkoel plaas in yskas tot goed koud en bedien. `n bietjie gerasperde neutmuskaat.EN BILTONG-MOUSSE Verhit oond tot 160°C. roer bietjie botter by tot sous verdik. Plaas rugstring in oondpan en bak vir ± 20 minute. Verwarm olyfolie in `n braaipan tot matig en braai die vleis vir 2 minute aan albei kante. KUDU-RUGSTRING GEVUL MET HOENDER. melk en joghurt met `n klitser en roer pampoenpuree by. repies suurlemoenskil Skil. peper. sout. Sny in 1. Neem `n rou hoenderbors en verwyder die vet. sout en repies suurlemoenskil by. Maak die oopkant styf toe met `n tandestokkie of stukkie lyn. in blokkies gesny vir garnering Los jellie op in kookwater. Behou die sous.YSKOUE PAMPOENPOEDING 700g pampoen 40g korente 20g botter 60g meelblom 50g suiker 4 eiers 250ml afgeroomde melk 40ml laevet joghurt Neutmuskaat. en dreineer. Kies `n redelike groot bak sodat die poeding 4cm dik sal wees. by 170 °C. GESOLDE KAASSLAAI 1 pakkie groenpruimjellie 250ml kookwater 1 blik x 410g pynappelstukke – dreineer.5 tot 2cm dik skywe. Neem die steel van `n houtlepel en druk `n 2cm tonnel in die middel van die rugstring. Meng meelblom. Glip uit vorm en garneer met tamatie. sny pampnoen in groot stukke en kook in soutwater vir ± 10 min. Skep mengsel in bak. Bak vir ± 40 min. Plaas die hoender. biltong-poeier. 31 . Plaas bak in oondpan gevul met water. Gooi oor gesnywe skywe en bedien. Smelt botter in braaipan voeg pampoen by en soteer tot al die vloeistof verdamp het. `n draaitjie gemaalde peper. suiker.en biltongmousse in `n pypsak en vul die holte van die rugstring daarmee. voeg pynappelstroop by. Sous: Meng genoeg rooiwyn met die sous en reduseer vir 2 minute. Haal uit en laat rus vir 5 minute. sout en peper na smaak. Wanneer gaar. Week korente in koue water. meng met die wit van `n eier. Giet in gesmeerde vorm – plaas in yskas tot ferm. Laat effens stol tot die styfheid van eierwit. 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. Voeg fyn pynappel en res van bestanddele by. eiers. speserye. Verwyder alle vet van die kudu-rigstring. Voeg gedreineerde korente.

Verwyder vel en grate van vis. tot styf. Hou aan roer tot verdik.geskei Klits goed saam 100ml melk 60ml koekmeel 125ml suiker 1 gaar tertdop van keuse Stel oond op 180°C. vlok met vurk. slaaiblare. Laat prut met deksel op.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. Gooi eiermengsel stadig by warm melk terwyl jy aanhoudend klits. 32 . Gooi gemaalde kaneel oor of meng 100ml klapper en 10ml suiker – gooi oor vulsel en bak dan. Sit voor met geklopte room. 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. Laat afkoel. Skep eetlepels van beslag in kokende stroop. Voeg brandewyn by sous.SJOKOLADE BRANDEWYN POTPOEDING 350ml koekmeel 30ml kakao 7. Klits eierwitte styf en vou by afgekoelde melkmengsel. Gooi in gaar tertdop en bak vir ± 35min. 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 . 4e tamatiesous 1t worvestersous 1t peper 5ml ansjovissmeer Meng goed en hou eenkant.

sout en meel by. Skep uit in ‘n diep bak. Giet sous oor die frikkadelle en bedien dadelik. 5e broodkrummels en 1t lemoenskil en strooi bo-oor. 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. LEMOENPOEDING OP DIE VUUR Maak eers die sous in `n diep 3-pootpot op die vuur Sous: 1k suiker Meng en bring tot kookpunt. GEBAKTE SOETPATAS MET BRANDEWYN 450g patas – geskil. Bak in oond vir 20 minute. Voeg warm melk geleidelik by en roer oor lae hitte tot dik.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. kook in soutwater vir 15 min. voeg mosterd. Voeg pietersielie en room by net voordat u dit bedien. Sny in skywe en plaas in gesmeerde oondpan. Meng 3e bruinsuiker. 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 . Meng 2e heuning met ½ koppie brandewyn en giet oor patats. Sit klontjies botter op en bak in matige oond tot goudbruin.

Braai ui in botter. plaas deksel op en laat stadig prut vir 1½uur. anders sal die poeding platval. GLIPPERTJIESLAAI (Met erkenning aan Rina Fourie-Sűpra) ** Onthou noedels kook gou pap ** 1 pak rysnoedels . of tot gaar. pietersielie en grasuie. Trek potjie effens weg van direkte hitte. eier en margarien tot romerig. 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. voeg hoender by en roerbraai tot gaar. 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. 34 . verdun met hoenderekstrak). Voeg marmelade by.Klop suiker. Voeg res van marinade by en verhit tot kookpunt (indien mengsel te dik is. maar plaas `n paar kooltjies op die deksel en sorg dat daar gedurig genoeg kole rondom die potjie is. Sif droë bestanddele saam en maak aan met melk. Moet nie die deksel afhaal tydens die bakproses nie. gooi deur sif. HOENDER BREYANI (Met erkenning aan Rina Fourie-Sűpra) 500ml natuurlike joghurt 15ml gerasperde vars gemmer 3 gekneusde knoffelhuisies 20ml kerriepoeier 700gr hoenderborsfilette – ontbeen. Skep beslag in warm stroop. Dan sal jou tyd hier op aarde vol vreugde wees.kook noedels vir ± 20 min. Skep vleis uit op rys en garneer met eier.

Bedien warm of lou met `n dun vla. Sny die worsies in skyfies.ONGEBAKTE SOUTTERT 1 pak (200g) kraakbeskuitjies – verkrummel 75g (80ml) botter/margarien – gesmelt Vulsel 500ml melk 1 pakkie (50g) hoendernoedelsopmengsel 125g ontbytspek. Rangskik die perskes mooi daarop. 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. Marinade: 1 koppie rooiwyn. jeripico. worsies. of suurlemoensap halwe koppie bruinsuiker halwe koppie appelkooskonfyt Laat die boud oornag in marinade lê. Bak 30 minute. sout en 25ml suiker saam. Sif koekmeelblom. 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. Pak krummels in `n laag op die boom en langs die kante. naeltjies. sjerrie. Roer die spekmengsel by en laat die vulsel `n bietjie afkoel Roer die kaas by en skep in krummelkors. Strooi oorblywende krummels oor en sit louwarm voor. 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. bakpoeier. Braai die spek en uit saam tot gaar. Smeer `n vlak oondskottel met botter. Hou `n bietjie van die krummels on bo-oor te strooi. 35 . eiers en pietesielie en verhit dit oor matige hitte tot kookpunt. muskadel. swartpeper. Vryf die botter in die mengsel (lyk soos broodkrummels). Verhit die melk en kook die sop stadig daarin totdat die noedeltjies sag is. hanepoot. koljander en knoffel. Bak 15 minute en gooi dan die suurroom gemeng met die eiergele oor. gooi die res van die witsuiker gemeng met die kaneel oor. Meng die sop.

Vou beurtelings met melk by meel. GEURIGE AARTAPPEL BALLETJIES Meng kapokaartappels met genoeg romerige slaaisous om `n styewe mengsel te vorm. Sit koud voor aan peuselstokkies. plat skywe spekvleisvet te bedek. kruie.Vryf ‘n ysterpot uit met knoffel.behoort nou ‘n lekker bruin sous te nie.dis die lewe. Tydens die gaarmaaktyd bedruip die vet die vleis. 36 . Dit word met `n lardeernaald gedoen. met dun repies spek te stop. seldery. Bedien met vla of roomys. Marinades: Elkeen het sy eie voorkeure met wildsvleis. Jy kan `n gekerfde ui bysit. asook wortels. die ruimte om asem te skep. 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. saam met die draad van die gvleis. Party verkies om met wyn te marineer. Bardeer: Om te bardeer. sonstrale op lowergroen wingerde . bak of kook die boud tot amper sag in die marinade. braai die boud in botter en olie om die boud te seël. betken om die oppervlak van die vleis met groot. Giet in gesmeerde oondvaste bak en bak vir 45min. Ondervinding het my geleer karringmelk of ongegeurge joghurt is die beste. Voet sout en paprika na smaak by en dan genoeg gerapserde kaas om `n deeg te maak. Gooi 1 koppie rooiwyn en 3 koppies room oor. Klits konfyt by. preie. Die weelde van tyd. peperkorrels en lourierblare. Garneer met pietersielie. WILDSVLEIS Lardeer: Om te lardeer. bedruip dikwels. Klits eier en suiker tot lig. Vorm in balletjies en rol in fyngerasperde biltong of kaas. Steek gaatjies met vurk om sous te help intrek. Sous: 250ml room 100gr suiker 100gr margarien/botter 125ml brandewyn Smelt alles saam en giet bo-oor poeding sodra dit uit die oond kom. Sif droë bestanddele 3 x saam. beteken om vleis wat arm aan vet is. laat dit baie stadig bak of kook. smeer appelkooskonfyt oor en laat baie baie stadig braai.

olie en eier tot gemeng. Gary Player 37 People are about as happy as they make up their mind to be. gemaalde soutpeper en `n bietjie worcestersous. Skep opgehoopte teelepelsvol in holtes van pannetjie – skep dan vismengsel bo-op. bakpoeier en sout saam – meng tot `n sagte deeg. Week gelatien in koue water op – smelt oor warm water – voeg by spanspek puree. Krap oorblywende spanspek uit en puree met suiker. Plaas al die bestanddele in `n vermenger tot glad. Plaas in yskas tot gestol. versier met gemaalde peper en `n bietjie vars room. Roer Nestleroom in.en sap.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. the luckier I become. Abraham Lincoln . Lewer ± 18 tertjies. In dieselfde bak. Skep klein balletjies van spanspek uit (genoeg balletjiesom om bo-op die tert te plaas) – hou eenkant. sif meel. ---------------------------------------The more I practise. Klits melk. gooi in voorbereide kors. 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. rangskik balletjies bo-op gestolde spanspek. Meng Cointreau en lemoensap en borsel bo-oor balletjies – versier met gesifte versiersuiker – bedien dadelik. KERRIETERTJIES 125ml melk 1 eier 10ml bakpoeier 1 blik (225g) kerrievis – fyngemaal 125ml kookolie 140g (250ml) koekmeelblom 1ml sout Verhit oond tot 220°C. Smeel 2 kolwyntjiepanne. Net voor opdiening. Skep in klein bakkies. Bak 10 min.

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.

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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.

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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.
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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. Mix with coarsely minced meat. 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. WILDSBOUD (Met erkenning aan Ben Heystek) 1 Matige groot wildboud (rooibok.5kg Spices (Dry Wors) 1.5kg Pork or Mutton (60% meat 40% fat) 2. voeg ander bestandele by en laat prut vir 15 tot 20 minute. Sit vleis in marinade en los in yskas vir 1 tot 2 dae.5mm plate Form hamburger to size required By placing a plastic hamburger disc between each burger. they will not stick to each other once refrigerated. vlek oop en versag (“tenderize”) met hammer. Braai in botter of margarien.010kg (10gm) Weigh meat off as indicated. roer 2 keer per dag. ribbok. Mince through 13mm plate Mix spices with ice water and allow to hydrate.5kg Ice Water 2. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele. en draai vleis daagliks. Braai wildsboud in verhitte 41 . Meng alle bestandele vir marinade saam.VENISON PATTY (Met erkenning aan Ben Heystek) Venison 7. Verwyder uit marinade en druk droog met papierhandoek. Bedien met `n dik geroomde sampioensous en aartappel skyfies. en plaas wildsboud daarin.0kg Chopped Fresh Green & Red Peppers 0. Plaas in yskas vir 2 tot 3 dae. Mince through 4.050kg (50gm) Peri Peri 0.

spek of stukke russiese worsies saam. Kook stadig oor lae hitte tot pruimedante uit geswel is. Gooi karringmelk oor .5ml Fyn naeltjies 2. Bedien met gemengde groente en gebakte aartappels. Voeg uie mengsel. Voeg by die mengsel en prut vir 10 minute voordat dit opgedien word. WILDSVLEIS MET KARRINGMELK (Met erkenning aan René van Zyl) Sprinkel met wyn . gooi vars karringmelk. Voeg mosterd sous soos aangedui hierbo by vleis mengsel en prut vir 10 minute.5ml Fyn Koljander Na smaak: Sout en growwe swartpeper Mosterd Sous 12. Bedien warm of koud met slaai en potbrood. Metode vir Potjie Stoom vleis in sodawater of gemmerlim met speserye en bessies tot gaar.laat staan 2-3 ure. Verhit olyfolie in pan en seël vleis vinning.gooi bloed af. 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 Suurlemoensap 250ml Mayonaise 125ml Suiker 3ml Sout 4-6 Uie 250g Pruimedante 1 groot blik Heel ontwaterde sampioene 2. Sit in oondvaste bak.kookolie in `n swaarbodemkastrol tot bruin. pruimedante en sampioene by ontbeende vleis. Moenie langer kook as wat nodig is nie.5ml Fyn neut 25ml Koekmeel 60ml Droë mosterdpoeier 250ml Warm water 125ml Wit asyn Metode vir mosterdsous Meng alles baie goed saam.1 uur . Voeg verhitte marinade by en potbraai tot vleis sag is. sout en peper oor en bak. 42 . Braai die knoffel.

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. Druk vleis droog met papierhanddoek en doop in warm botter mengsel. Vir beter versagting.BRAAI VAN WILDBIEFSTUK (Met erkenning aan Ben Heystek) Vir heerlike sagte wildsbokbiefstuk (“Steaks’) 500g Egte botter Klein bottel Marmite Smelt botter en marmite saam. Remove the spices and bay leaf and skim off the fat. Add the spices (tied up in a clean piece of cheesecloth) and the onions. 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. uncovered. Cooking time: 3-4 hours. VENISON BRAWN (Met erkenning aan Ben Heystek) Ingredients for 8 to 10 people: Preparation time: 45 minutes. Die oorblywende botter mengsel kan gevries word of dien as smeermiddel terwyl vleis braai. spoon the brawn into the mould and then allow the completed dish to stand in a refrigerator for about 6-8 hours to set. Setting time: 6-8 hours 2 Pig or calf trotters. gooi van die oorblywende botter mengsel bo-oor vleis en laat staan vir `n verdere paar ure.simply dip the slices of egg and gherkins in the cooled gravy and glue to the inside of the mould. Moenie enige ander spesery of sout byvoeg wanneer vleis gebak of braai word nie. pepper and bay leaf and boil down. Decorate a mould with slices of gherkin and hard-boiled egg . or to taste 2 Tablespoons mexican salsa ¾ Teaspoons ground cumin 43 . until water is reduced and thickened (about 25 minutes). finely chopped 1 Clove garlic.5kg Sawn venison shin 15ml Whole coriander 12 Pimento’s 2 Medium sized onions. 1. salt. minced 400ml Tomato sauce 6 Tablespoons worcestersauce 1 Teaspoon mustard powder 2 Tablespoons brown sugar 1-2 Tablespoons cayenne pepper. Soaking time: 1 hour. Plaas in `n bak vir 2-3 ure. chopped 5ml Ground black pepper 1 Bay leaf BARBECUED WARTHOG RIBS (Met erkenning aan Ben Heystek) 2 Tablespoons oil 1 Medium onion. When quite set.

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. 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. liver. “Pap” or potbread. otherwise it will burst open when frying. stirring occasionally. Fry slowly over open fire. 44 . Remove from heat and set aside until you are ready to use it. My hart is `n toring sodat ek jou van ver kan sien kom. and saute’ until the onion is transparent. BBQ spice. onion and garlic. Mince through 13mm plate. reduce heat and simmer for 15 minutes. Add all remaining ingredients. potatoes and onions in pieces and mix together. Add pepper. TO PREPARE RIBS Place ribs in sauce and marinade for minimum 2 hours before use. worcester and tomato sauce. draai gereeld om. Serve with “Roosterkoek”. Prut vir 3-4 ure of tot die vleis sag is en sit voor. Cut heart. Verwyder die vleis uit die marinade en vryf droog. Fill into cleaned fat end (Vetderm or nersderm) but very loose. Marineer die vleis in die bier vir 2 dae. Use the sauce to baste with while cooking. Braai die vleis bruin in verhitte botter en voeg verhitte marinade en die res van die bestandele by.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.

Vul met water aan indien nodig. Verhit die olie en braai die vleis vinnig bruin en daarna die uie. Add the cream and place into a casserole dish. Bedien met rys en `n groen slaai.5kg Minced meat (50% Venison/50% Pork) 2 Onions 1 large Slice of white bread 4 Eggs 5ml Tumeric 12. Roll out the dough to desired thickness and cover the meat.5ml Butter 250ml Milk 25ml Curry powder 5ml Salt 45 .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. Cut into pieces. Cook pieces of Guinea fowl until soft. remove all bones and cut meat into small pieces. Meng die sampioene in. Sny die vleis in blokkies. Fry the onions. 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.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. Maak `n sous van die res van die bestaandele en gooi booor. Sit deksel op en bak vir 2 uur. Plaas in oondskottel en gooi sout en peper na smaak by.5ml Worcester sauce 5ml Curry powder 25ml BBQ spice 200ml Sour cream 5ml Salt Clean the Guinea fowl and remove all feathers. Add all flavouring ingredients and cook til meat it very soft. BOBOTIE (Met erkenning aan Ben Heystek) 1. WILDSVLEIS MET SAMPIOEN. bacon and garlic together and add meat.

Transfer the mixture into a greased oven dish. VIok vleis en verwyder stukkies been. in 50mm blokkies gesny 900g Vet varkvleis soos lies.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). Beat the remaining egg with the milk and pour over the mixture. 1. tumeric. Roer af en toe tot vet gesmelt en helder is. Mix curry powder. proe en geur indien nodig. sugar. Vul vloeistof met water aan om te voorkom dat vleis vas sit. 46 . Voeg 400ml water by. Mix the minced meat thoroughly with the milk-soaked bread. salt. verhit tot kookpunt en roer deurentyd. BOSVELD-WILDSMEER (Met erkenning aan Ben Heystek) (12 porsies) Sit hierdie voorgereg voor met bros Franse brood en suuruitjies. Skep in bakkies en druk stewig vas om lugblasies te verwyder. gemengde speserye. tiemie.en varkvleisblokkies in oondkastrol. Fry the chopped onion in the butter in a large pan.6kg Wildsvleis met `n paar stukkies been. Bedek met gesmelte varkvet of verhelderde botter en bewaar tot 6 weke in `n koelkas. Laat minstens twee dae in koelkas ryp word voor gebruik. neutmuskaat. lndien dit binne enkele dae geëet word. Blend in raw egg to the meat and bread mixture. Bake for 30-40 minutes. Add the meat/bread/egg mixture to the contents of the frying pan and remove from stove. ongeskil en gekneus Gesmelte varkvet of verhelderde botter Plaas wilds. 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. Decorate with slices of lemon or bay leaves. lemon juice and pieces of almond together and add this mixture to the fried onion in the pan. geur met sout. Meng koue vet met vleis. Bedek met aluminium foelie en deksel en bak 3-4 uur in `n voorverhitte oond by 160°C. Dreineer vleis en verwyder lourierblare en knoffel. kan dit met kleefplastiek bedek word. peper. maar moenie dat vloeistof kook nie. lourier blare en knoffel. Behou vet en laat afkoel.

behoeftes 47 . Sny die spek in lang repies omtrent `n 6 mm dik en 5 tot 7 cm lank. Laat dit 2 tot 4 dae lank in die mengsel lê en draai dit eenkeer om. (As die repies spek bevries word is hulle styf en sal makliker stop. of smeer op vars brood.) Sit die vleis in `n diep skottel en gooi die orige asynmengsel daaroor. gedagtes en wat uiteindelik ons optrede bepaal. gestamp 20ml Sout 1ml Fyn neut Vee die vleis met `n klam doek af en verwyder die voorbeen.W. In elke lewensituasie het ons emosies. L. GEBRAAIDE WILDSBOUD (Met erkenning aan Ben Heystek) 2kg Wildsboud 5ml Minder fyn kruienaeltjies 20ml Bruinsuiker 2. Haal die boud uit die asynmengsel.KOUE WILDSVLEISPOTJIES (Met erkenning aan Ben Heystek) Gebruik oorskietwildsvleis of veerwild en sit voor in klein potjies as smeer. 250g Gaar wildsvleis soos veerwild.5ml Peper 250ml Asyn 250g varkspek 20ml Koljander. Sorg dat daar nog `n bietjie vloeistof in die braaipot is as die wyn bygevoeg word. Meng al die ander bestanddele goed. Voeg 125 tot 187ml soetwyn by 30 minute voordat dit klaar gebraai het. Indien verkies kan meer sout bygevoeg word terwyl dit braai. anders sal dit `n bitter smaak kry as dit by die warm vet sonder vloeistof gevoeg word. Laat die spek in die mengsel van kruie en asyn lê. Dien die vleis met sous en kweperjellie op. Stop die boud daarmee deur met `n skerp mes diep snye in die vleis te maak. haas en stowewildsvleis. Dit sal nie nodig wees om die vleis met meel. sout en peper in te vryf voor dit gebraai word nie. `n vinger in elke sny te steek om dit te rek en dan `n stukkie spek daarin te druk. droog dit effens af met `n doek en braai dit in `n pot. ontbeen en fyn gekap 125g Gladde maaskaas met uiegras 2 Knoffelhuisies. 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.

48 . asyn en Worcestersous by.5kg Spek. Voeg die kruie. Voeg `n ¼t Angostura aromatiese bitter by en brsprinkel met neut. om die helfte in 50mm-blokkies en baie klein blokkies gesny 10kg Wildsvleis.5ml gedroogde orego 2 naeltjies Worcestersous na smaak 280g groenlintnoedels 2 eiers 340-350g cheddarkaas – gerasper 50ml olie 2-3 huise knoffel – gekneus 12. meng liggies en stop in derms. LASAGNE (GROOT MAAT) 900g gemaalde beesvleis 6. worcestersous en tamaties by. en laat staan in oond vir 30 min. Begin met laag vleis. PERSKE KARRINGMELKDRANKIE Meng saam in `n groot glas 1 koppie verkoelde karringmeld en `n halwe koppie perskestroop. Meng maaskaas met die eiers en mosterd. Prut vir ½ uur. Wenk: Laat word oornag in `n yskas staan en maak dit die volgende dag gaar. helfte maaskaas. Bak 30 min. Kook noedels. Meng alles saam. 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. Strooi sepeserye oor spek-en vleisblokkies en meng goed. in 50mm-blokkies gesny 300ml Heel koljander. Maal vleis-en spekmengsel eers grof en dan fyner. geskroei.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. Braai vleis stadig in olie. dreineer en voeg klein bietjie botter daarby om te voorkom dat dit saamkoek. gerasperde cheddarkaas en dan noedellint. Bedek en laat oornag in `n yskas om geur te ontwikkel.2ml basiliekruit 12. mosterdpoeier en gedroogde pietesielie 2ml knoffelvlokkies Stel oond op 180°C. skep in `n gesmeerde oondvaste bak en bak tot gestol en ligbruin. 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.WILDSBOEREWORS (Met erkenning aan Ben Heystek) 2. Voeg klein gesnyde spekblokkies. tamatiepasta.

KAAPSE VISBOBOTIE 1 dik sny brood 2 uie – gesny 15ml kerrie Sout en peper 1kg visfilette.of 4 lourierblare Stel oond op 180°C. of tot eier bo-op gestol het. Week brood in melk en druk oortollige melk uit – behou die res van die melk. sout en asyn by. Soteer ui in olieen voeg kerriepoeier. Voeg vis. Verkoel en sprinkel strooisuiker bo-oor. Klits eier en oortollige melk en giet oor vismengsel.meng saam Stel oond op 180°C. suiker. 49 . gesnyde piesang en blatjang. skep in `n gesmeerde oondvaste bak en bak 1 uur. ROMANY CREAM POEDING (Met erkenning aan Rina Fourie-Sűpra) 2 pakkies Romany Creams Ekstra melk om koekies in te doop 500ml room + 125ml melk . Gooi room bo-oor en bak totdat koekies sag en sous dik is. Meng. Maizena en strooisuiker saam en knie in die botter. Steek blare in mengsel. Meng alles saam. Bedien met vla of ekstra room. sultanas en brood by. Doop koekies in melk en pak in oondvaste bak.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. BROSBROOD (SHORTBREAD) 1k Maizena 300g botter (!!) 3k koekmeel ¾k strooisuiker Stel oond op 180°C. Bedien met rys. Smeer of bespuit bakpannetjie. voer uit met bakpapier. Sif meel. Skep in `n gesmeerde oondvaste. gaar en gevlok 2 eiers 250ml melk 15ml olie 10ml suiker 30ml asyn 30ml sultanas of pitlose rosyne 6 suurlemoen. Druk in bakpannetjie en bak 1 uur tot effens bruin. Bak 45 min. Bring tot kookpunt.

Laat net effens stol. gooi brandewyn en in. Die mengsel moenie te pap wees nie. Smeer die brooddeksel met botter en sit op. Bedek die hele oppervlakte met gerasperde kaas en bak in `n warm oond vir 40 min. Gooi in 4 glasies en plaas in yskas om heeltemal te stol. gegeurde vleis of ham of vis en fyngemaakte eier 250ml slaaisous of mayonnaise 37. sny dik sny en bedien saam met groen slaai. Sny die pampoen: in die LENGTE deur (= 2 helfte) Haal die pitte uit.5ml fyngekapte piekels 12. Meng mielieblom met koue water en voeg by. Versier met styfgeklopte room en kersies. Hol die brood versigtig uit maar laat rondom die wand van 1.GEVULDE BROOD 1 dag oue brood (nie vars brood nie) 500ml broodkrummels 500ml gaar. gemaalde. Laat afkoel. Draai toe in `n klam kaasdoek en laat dit in die yskas syf word. Klits mengsel tot skuimerig.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. Gooi koffie in mengbak en roer joghurt in. GESTOPTE MURGPAMPOEN 1 groot jong murgpampoen 1 x 454g blik sardiens – gevlok en met broodkrummels gemeng. Skep dit nou in die uitgeholde brood en druk effens vas. 50 . Wanneer opdien. Gooi in tertkors en laar goed koud word.2cm dik. deur met sout en peper Gerasperde kaas Moet nie die pampoen skil nie. KOFFIEROOM NAGEREG 250ml sterk swart koffie 250ml ongegeurde joghurt 4t suiker 2e gelatien 4t brandewyn Los gelatien op in koffie oor lae hitte. Kook vir 3 min. GEMMERVULSEL VIR RANDKOEK 1k goue stroop ½t fyn gemmer ½k room 1k kookwater 1t mielieblom Meng stroop et kookwater en gemmer en kook saam. Meng die broodkrummels met die ander bestanddele. Versier met geklopte room en gerasperde sjokolade. Vul die opening met die broodkrummels.

water en gesmelte botter by – hou aan klits. Hou eenkant warm in pan met kookwater.SŰPRA’S SE MANGOPOEDING (Met erkenning aan Rina Fourie-Sűpra) Sny 2-3 groot . sout en melk stadig by. Dink en doen positief. Maak `n snit in die patat en plaas die stukkie botter bo-op. Vou die tinfoelie goed toe en plaas die patat tussen die kole. keer om en braai die ander kant. Laat oornag in yskas. Laat beslag staan vir 30 min. Springkel lemoenskil oor. en skep so jou kringloop van hoop. Gooi `n bietjie van die beslag in die pan (soos vir pannekoek) en binne 1 minuute moet dit bruin aan die een kan wees. Verhit `n klein pannetjie met `n bietjie egte botter. Voeg brandewyn. 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. rooi dik laat bruinsuiker oor en plaas onder „grill“ tot suiker karamaliseer of gebruik `n “grand blow torcherige megeftetjie“. Klits room tot dik en vou bottermengsel en kersies in. indien nie. 51 . Wanneer beslag geroer word. Voeg brandewyn stadig (druppels gewys) by en klits goed. Strooi bietjie bruinsuiker oor. 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. Volgende dag. gooi `n klein bietjie water by en roer deur. Gooi 500ml goeie kwaliteit ongegeurde joghurt oor. Voeg koekmeelblom. Sit in oondvaste glasbak. soet mangos in plat skyfies. moet dit soos dun room vloei. Hou aan klits totdat mengel glad en dik word. Om die heel beste uit die lewe te haal is `n keuse. 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.

dit moet die samesyn van vriende. Klits room tot styf en vou my suiker in. gooi die Riesling by die puree. Gebruik lang glase. Probeer `n slag iets ligs. Voeg skil by. Bedien warm of koud. familie of verliefdes op `n hoë noot afsluit“. Ons is lank reeds verby die dae van drillende Babelse torings en vla-bedekte moorde. Klits lemoensap in. 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. maagpyn. Om te bedien. ongemak of uitputting tot gevolg te hê nie. 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 . Meng alles saam en gooi in oondvaste bak met deksel en bak vir 20 min. lemoensap en suiker. Plaas deur sif (opsioneel) en verkoel. Nagereg moet verfris en vermaak. 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. Bedien by warm Suzettes.AARBEI-RIESLING DRANKIE 400g (1 koppie) gewaste aarbeie 250ml lemoensap (vars uitgedrukte lemoensap word aanbeveel) 30ml suiker 1 bottel verkilde Riesling Verpulp die aarbeie. iets wat ontplof van smaak. vul met ys en gooi aarbeimengsel stadig in. visueel eenvoudig en verrassed. Vulsel sal smelt en is loperig wat ideaal is. Laat afkoel. Kan `n dag voor die tyd gemaak word. Versier met skyfie suurlemoen en plaas strooitjie in. Nataniël sê: “Nagereg hoef nie altyd hoofpyn. Verwyder deksel en bak verder vir 20 min.

Bedien met geelrys. Klop 2 minute lank. 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. en dreineer. Blanseer in kokende water vir 2 min. Gooi water in kastrol en voeg eierwitte. Meng druiwe en joghurt en skep in glase. Pak balletjies styf teenmekaar in oondbak – gooi hoenderekstrak oor en bak vir 45 minute. Versier met druiwe en sjokelade. MAALVLEISPAKKIE IN KOOLBLARE 1 koolkop Olie. Kook mengsel en klits aanhoudend totdat dit kook. DRUIWE VERRASSING 250g elk: swart en wit druiwe in die helfte gesny en pitte verwyder 375ml appelkoos joghurt 3 eierwitte Skep joghurt in bak. Klits eierwitte tot styf en vou by joghurt in. 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. Lag is pure energie en vul die lewe se ruimtes met positiewe vibrasies. Moet nie te veel maalvleis gebruik sodat dit bo en onder uitpeul nie. sout en peper en gelatien by. asyn. Giet aspiekmengsel stadig en versigtig oor hele hoender. ui. Vorm 8 – 10 balletjies en plaas elkeen in n blaar. Laat staan tot behoorlik afgekoel. Syg mengsel deur gaasdoek en plaas in yskas. Rol en vou toe kante toe en maak vas met tandestokkie. Meng res van die bestanddele. Sif droë bestanddele saam – voeg mayonannise en water by. Laat staan in yskas tot mengsel effens verdik. sout en peper 1 ui – gekerf 500g maalvleis 1 eier – liggies geklits 5ml elk: gemaalde kaneel. of tot toetspen skoon uitkom. Sarie. Gooi in gesmeerde ringpan en bak vir 35 min. Plaas hoender in yskas totdat aspiekmengsel gestol is. Verwyder versigtig 8 tot 10 van die liggroen binneste blare van die koolkop (nie die buitenste blare nie). Garneer hoender met olywe en soetrissies. Maart `05 53 .

HOENDER MET SOUT-SUUR SOUS Besprinkel hoenderboudjies met Aromat. doop in geklopte eier. Roer gedurig en as did begin kook. 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. Bêre vir 3 maande op koelplek. 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. besprinkel met meelblom of broodkrummels en braai goudbruin in warm olie. 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. Gooi in likeurbottel. As ons kwaad. die hart. Elke dag skud bottel en keer om totdat suiker opgelos is. wil. 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. Gooi suiker en lemoen in vrugtefles. gevoelens en emosies. 54 . In die literatuur en kuns word daarna verwys as die kern van lewe. Chris Barnard interessant dat die Bybel meer as 300 keer verwys na die hart. Skud bottel. Vul bottel met Gin en verseëll. Roer tot dik en gaar. roer mielieblom in. laat onderstebo staan. Meng bestanddele saam in n pan en bring stadig tot kookpunt. Verwyder lemoen en syg vloeistof deur gaasdoek. Meng alles saam. die bron van intellek. Volgens hom het die hart vir ons soveel betekenis omdat dit die enigste orgaan is wat direk op spanning of emosies reageer. moed. Dit was vir die hartpionier dr. Die antieke Egiptenare het met die balseming van `n lyk alle organe behalwe die hart verwyder. Dit was vir hulle ondenkbaar dat daar `n lewe na die dood kon wees sonder die belangrikste bron van lewe. Gooi oor hoenderboudjies en bedien. bang of opgewonde is. klop dit harder en vinniger. skep in gesmeerde broodpannetjie en bak 1 uur tot gaar.

stroop en room. Pak vis in gesmeerde 4-kantige bak. MILJOENÊR PATATS (Met erkenning aan Rina Fourie-Sűpra) 6 patats 50ml stroop 250ml room 150gr bruinsuiker ½ pak Marshmellows . Bak in matige oond tot sous dik word. Skep vleis in oondbak met deksel en bak tot gaar. op medium Bedien met rys. pasta of kapokaartappels.KERRIEHOENDER (ONFEILBAAR!) (Met erkenning aan Rina Fourie-Sűpra) Rol 2kg hoender stukkies in die volgende mengsel: 150gt koekmeel 20ml suiker 5ml hoender speserye Aromat. Haal deksel af en bak bruin en sous verdik is. Bak 35-40 min. Gooi dik laag gerasperde kaar bo-oor en bak weer vir so 8-10 min. sout en peper by. Pak lae patats en koekies. 55 . melk en soppoeier. gooi suikermengsel oor. Bedien met `n skeut vars room en sprinkle varsgemaalde peper oor.gesnipper Pakkie gemmerkoekies – fyn gedruk Kook patas in soutwater tot amper gaar. meng met aftreksel en suurlemoensap. 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. tot vis gaar is. op hoog en dan weer vir 20 min. Meng suiker. MIKROGOLF Bedek met kleefplastiek. Voeg room . 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. Sprinkel Aromat oor en gooi melkmengsel oor. 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. Plaas in yskas tot goed koud. Meng room. steek 2 gaatjies bak vir 20 min.

Versier met vrugte en laat verder stol.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. Roer strooisuiker by. Sif die versiersuiker in `n bakkie. geursel en sout by en klop goed totdat dit romerig en glad is gooi die versiesel oor die broodjie. dan die eier en heel laaste die pynappel en ingedampte melk. versprei dit oral en laat dit egalig afloop.5 mielieblom 397g karringmelk 100m suurlemoensap 250ml maaskaas 125ml room Vanilla geursel Los gelatien op in warm tee. Net voor opdien. gooi stroop versigtig oor. 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. voeg by teemengsel en voeg maaskaas by. Verhit stroop. voe kookwater. Skep deeg in die pannetjie en maak dit gelyk bo-op. Meng karringmelk en suurlemoensap. Keer uit op draadrakkie en laat goed afkoel. Meng suiker en mielieblom en roer by stroop – verhit tot dik en verkoel mengsel. Smeer `n broodpannetjie van 23x13x7cm. Bak sowat 1 uur tot gaar. Sif bruismeel en sout saam.5ml suiker 12. Vou room in en gooi vanilla by. 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 . Skep vulsel in tertkors laat effens stol. Vryf botter of maragrien in met vingerpunte tot dit lyk soos fyn broodkrummels.

rosyne. Voeg asyn. 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. soetrissie. Garneer met kruisementtakkies. 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. blatjang. meng liggies met pynappel en skep rondom rysslaai. Rangskik skoon. Bak totdat eiermengsel gestol het en begin verbruin.Stel oond op 180°C. Bedien met geelrys en blatjang. verwyder 5ml sout Bene en sny in klein stukkies. Variasie: ontpit paar swart druiwe. skep op slaaiblare. wortels. Voeg gekapte kruisement by mayonnaise en vou in rysmengsel. garneer met pietersielie en suurlemoenskyfies. Plaas vleis in dieperige oondvaste bak. sout en kerriesous. Maak balletjies van spanspek en waatlemoen. Giet die eiermelk oor en steek suurlemoenblare tregtervormig hier en daar in. Meng vleis en sous en marineeer vir 1 uur. appelkooskonfyt en kookwater by en laat sous paar minute kook. KAMMAKREEF MET HOENDERVLEIS 2kg hoendervleis Kook saam tot gaar. 57 . Wanneer Benodig. roer kerriepoeier by en braai effens. komkommer en pynappel. Laat afkoel. Klits eiers saam met die melk wat uit die brood gedruk is en voeg `n knypie sout by. Kap ui fyn – braai in olie tot ligbruin. Sny appelkooshalwes in kwarte. droë slaaiblare op slaaibord en skep mengsel in middel. Week brood in melk – druk die meeste melk uit en maak fyn en meng met die vleis.

Voeg suiker en sout by. Effens taai. Probeer net dat hy so drie dae in die koelkamer hang. Strooi kaas oor en bak 30 minute totdat gereg geset en ligbruin is. skud bak effens sodat room tussen die skywe aartappels kan inloop. Meng met res van bestanddele. Verlaag hitte. Kook stampkoring in groot kastrol met baie water tot gaar (spoel paar keer af met koue water. peper en rooipeper na smaak. Skil en kook aartappels tot NET gaar. Sny in dikkerige skywe en pak in gesmeerde oondvaste bak. Verhit 950ml van die melk in kastrol met dik boom.STAMPKORING VERRASSING 250ml stampkoring skaapboudvleis 1 pynappel. plaas in yskas tot Benodig. maar so smul-lekker soos kan kom. gaar fyn gesnyde 1 soetrissie – ontpit en fyn gekap 200ml mayonnaise Gegeurde sout. sit kastroldeksel op en laat prut. UIE-EN-ROOM AARTAPPELGEBAK 5-6 medium aartappels 250ml room 250ml gerasperde Cheddarkaas Sout & peper 1 pakkie wit uiesoppoeier Stel oond op 180°C. Meng die vlapoeier met oorblywende 50ml melk tot pasta. voor die dis voorberei word … Bestanddele Benodig: een Bosveld Tarentaal (los maar die baksteen voor u die Tarentaal wil weggooi) … 58 . Roer botter/margarien by en strooi kaneelsuiker by. tafelsout. 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. voeg kookwater by en kook weer). Sit warm voor. Meng room en soppoeier en giet stadig oor aarappels. Roer dit by die kookmelk. Sprinkel peper en bietjie sout oor. 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. Drieneer gaar stampkoring – dit moet los en korrelrig wees. tot kookpunt. roer die macaroni by. geskil en in blokkies gesny 350ml vrugteblatjang – sterk indien verkies 375ml koue.

kan u so drie piesangs en twee lemoene fyn sny en inroer by die kooksel. As u piesangs en lemoene het. cover lid. Serve & enjoy 59 .4 or 5 potjie. Gooi alle oortollige vloeistof af. Voeg dan die restant van tamaties. mushrooms. and cook on medium ashheat with a few added coals on top. peppers. Purple onion Diced Black Olives 1 Cup Mozzarella cheese Shredded 1 Small jar Pizza sauce 1 sm. prut stadig vir `n verdere 10 tot 15 minute. 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. Rooster hom so vir 20 tot 30 minute in `n middel-verhitte oond van so 220û. black olives. puree. Sliced ham 1 sm. Voeg die sout. Bedien met varsgebakte bierbrood of slappap as korsbasis. Sit in `n platbodem plurale pot. peper en kruie by en prit stadig vir 60 tot 75 minute. pkg. net met daardie tikseltjie ekstra bosveld smaak by … ryk en lekker. wyn en stock by terwyl u dit tot kookpunt bring. Place pizza in No. grof gerasper: buite gedoen of die oë brand 1 tot 2 groot wortels. pineapple chunks. BUSHVELD POTJIE-PIZZA (With acknowledgement to Sue van Zyl) 1 Frozen Pizza dough Thawed 1 sm. pepperoni. Los die deksel op en laat eenkant staan in die warm as vir 15 tot 20 minute (pas net op vir aanbrand) . Soteer die uie saam met die wortels. Bell pepper (green) Diced ½ Cup Mushrooms Sliced ¼ Cup Pineapple chunks Spread pizza dough on 12-inch pizza pan. Maak net nou en dan oop om te sien hoe sag die vleis is. ham. Dit is so lekker soos wat Ouma Kiewiet se kos altyd by die huis gesmaak het. Mix and Match any ingredients for your bospizza. anders kook dit alles te fyn. and mozzarella cheese to taste. onions. Skakel my as u nie weet hoe nie. 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. Add sauce. spek en botter (doen dit stadig) en roer die meelblom by. Haal dan die binnegoed uit en was af met asynwater. Laat afkoel en sny in stukkies. Cook until dough is done and cheese is melted. Red Bell pepper Diced 1 sm. Die hele vel kom saam met vere en alles af.2 groot uie. pkg. Sliced Pepperoni 1 sm. voeg die Port en sampioene by en met deksel op.

vel na onder.5ml Seledery 1ml Peper per 1kg vleis 125ml Olie 12. Marineer vleis oornag – behou marinade vir latere gebruik. Braai uie met botter in swartplatboom pot tot bruin. Eet te lekker! BLESBOK WILDSROL (Met erkenning aan Tommy Masuret) 1 Ontbeende blesbokrib.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 goed in met sout Marinade 125ml Asyn 125ml Sjerrie 12. asyn en blatjang by vleis werk deur en maak bolletjies.5ml Seledery 1ml Peper per 1kg vleis 125ml Olie 12. gooi vleis aftreksel by en prut oor stadige hitte tot gaar.5 ml botter 250 ml beesvleisaftreksel 12. Plaas vleis bolletjies in swartpot.5ml Tamatiesous 12. Sif marinade en giet oor vleis – bak oop tot bruin.5ml Worcestersous 1 Gekerfde ui 5ml Sout per 1kg vleis 60 . vryf vleis in met sout Marinade: 125ml Asyn 125ml Sjerrie 12.OM DIE SWARTPOT .BLESBOK WILDSROL (Met erkenning aan Tommy Masure) 1 Ontbeende blesbokrib.5 ml blatjang Voeg droe bestandele. WILDSFRIKADELLE (Met erkenning aan Tommy Masuret) 1kg wildsmaalvleis 500g gemaalde skaapstert vet 3 rou aartappels 2. Bak in toe pan teen 200°C (30 min vir elke 500g vleis).5ml Tamatiesous 12. op broodbord Stop rib met: 250g Spekrepe Gedroogde appelkose 500ml Gegeurde maalvleis Rol rib toe en bind vas.5ml Worcestersous 1 Gekerfde ui 5ml Sout per 1kg vleis Metode: Plaas rib.

rice. on top of rice. Combine bacon pieces. Melt butter in 10-inch skillet until sizzling. 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. 2 to 3 minutes. Smeer groterige oondvaste bak en smeer die helfte van die deeg met `n houtlepel op die boom van die bak.Metode: Plaas rib vel na onder op broodbord Stop rib met: 250g Spekrepe Gedroogde appelkose 500ml Gegeurde maalvleis Rol rib toe en bind vas. Pour off bacon drippings. Lightly brown 8 strips bacon in same skillet. Cut remaining bacon into 1-inch pieces. continue baking for 25 to 35 minutes or until pheasants are fork tender and bacon is browned. Remove pheasants. pour wine mixture over pheasants and rice mixture. set aside. Set aside. turning occasionally. Pheasant Ingredients: 3 tablespoons butter 2 (1 ½ to 2-pound) pheasants. Place pheasants. in skillet. Place 2 strips of lightly browned bacon on each pheasant half. remove from pan. Cover with aluminium foil. Klits eiers. Meng baie goed met houtlepel tot slap deeg. Marineer vleis oornag – behou marinade vir latere gebruik. Maak holte in die meelmengsel en gooi die vloeistof stadig daarin. bakpoeier en sout saam. cook until crisp (8 to 10 minutes). Add wine to skillet. Cook over medium heat. bake for 1 to 1 ¼ hours. Place pheasants. until lightly browned (8 to 10 minutes). Place in same skillet. scraping pan occasionally. skin-side down. skin-side up. Sif marinade en giet oor vleis bak oop tot bruin. PHEASANT WITH WILD RICE (With acknowledgement to Sue van Zyl) Bacon keeps pheasant moist in this hearty meal. cook. Skep enige 61 . Sif koekmeel. Uncover. remove from pan. sliced 1-inch Heat oven to 350°F. melk en sonneblomolie saam. carrots and onions in ungreased 13x9-inch baking pan. stir in garlic. MAKLIKE PASTEIKORS 500ml ongesifte koekmeelblom 5ml sout 125ml sonneblomolie 15ml bakpoeier 250ml melk 2 eiers Stel oond op 180°C. Bak in toe pan teen 200°C (30 min vir elke 500g vleis).

gaar vleis. vis of groentevulsel bo-op en bedek met die res van die deegbeslag. Voeg kerriepoeier by en braai liggies. Maak 2 koppies slaaisous. Koel af. Bak pastei sowat 30 minute tot goudbruin. Versier met klein gekookte beetjies. 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. 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). komkommer en ui in slaaibak. Meng die orige bestanddele – klits die stroop by en laat afkoel. (Bedien met Kaspiese slaai. Voeg perskehelftes by en prut verder vir 5 minute. sout en peper by. 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. druk vulsel baie liggies met `n lepel in die deeg in. Heerlik saam met braaivleis of as `n smaaklike happie as gaste onverwags opdaag. Sit voor saam met enige vleisgereg. Rangskik die sampioene en eier rondom die vis. Skep eetlepelvol van die pasteideeg in elke holte gevolg deur enige gaar vulsel. Stapel die Tunavis in die middel. (Variasie: sien resep vir Klein pasteitjies) KLEIN PASTEITJIES Stel oond op 180°C Smeer `n diep muffinpan. roet goed. bedek en laat prut sowat 5 minute oor lae hitte. 62 . Voeg asyn. Bak 20 minute tot gaar.

Skep die frikkadelle in n groot oondvaste bak. Gooi dit oor die frikkadelle en vrugtebolaag. geskil en in skywe gesny 1 groot uit. warm kookolie tot bruin. Gooi dit oor die frikkadelle en bak dit 30 minute met n deksel op in voorverhitte oond. koljander en kruinaeltjies. Lewer sowat 15 frikkadelle. Vorm groterige frikkadelle. Vrugtesous: 1 blikkie (410g) appelkooshelftes Dreineer – behou die stroop 1 blik (410g) pynappelstukkies 1 groot tamatie. sout. Rol elke frikkadel in koekmeelblom en braai dit dan in n swaarboompan in vlak. Sit voor met rys. 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. Skep die sous van jou keuse oor en sit `n deksel op of bedek die bak met aluminium foelie. Gemmersous: Die sous kan met sukses gehalveer word. tamatieskywe en uieringe op die frikkadelle in n groot oondvaste bak met n deksel. neutmuskaat. Meng dit met die maalvleis. geskil en in ringe gesny 50ml mielieblom 10ml worcestersous 5ml sojasous Sout. Jou tyd is min en juis hierin lê die kosbaarheid van jou bestaan – elke dag en elke oomblik. pynappelstukkies. hoef jy die frikkadelle nie vooraf bruin t braai nie. Sit die deksel op en bak 30 minute by 180°C. sout. Bak sowat 30 minute in `n voorverhitte oond by 180°C. worcestersous. As jy haastig is. Meng die stroop van die vrugte met die mielieblom. sojasous. peper en aromat na smaak Rangskik die appelkooshelfte. maar kan jy die gemmersous direk oor die rou frikkadelle gooi en bak.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. Sarie – Maart ‚05 63 . peper en aromar.

64 . Rangskik ertjies bo-oor. Gooi mayonnaise en suikermengsel oor. Skrinkel kaas en dan bros bacon oor. 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.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. Gooi ekstra kaas bo-oor net voor dit uit die oond kom. Sprinkel seldery. gooi melkmengsel oor en bak by 180°C tot gaar. Eers na ontbering kom daar waardering. 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. Net voor jy dit bak – voeg 2t bakpoeier en ½ liter water by – klits weer goed saam. groen rissie en ui oor. PANNEKOEK (FLATERVRY GEWAARBORG!!) (Met erkenning aan Rina Fourie-Sűpra) 3k meel + 1t sout .

do not depend on your own understanding. However it can be substituted with any cooking oil. Add the onion paste and stir fry on medium heat for about 4 minutes or till the paste is browned.gooi kaas oor en bak nog 5 minutes. Add the red chilli paste / powder and ginger paste. Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. However. Simmer on low heat for about 3 minutes. CREAMY PRAWN CURRY (With acknowledgement to Mary-Ann Rebula) 1000 gram(s) headless prawns shelled. 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. Add the prawns and coconut milk. Strain the prawns from the pan and keep aside.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. Verhit olie en braai uie en tamatie. Apply some turmeric powder and keep aside for 5 minutes. Plaas visvingers in bak. Serve hot with: plain boiled rice. Mix gently. gooi helfte van tamatie en uie bo-oor. room en die res van die tamatiemengsel en gooi oor vis. Add salt as required. Fry briefly on low heat till the oil separates. TIPS: Traditionally. Now. Meng soppoeier . pure ghee(clarified butter) is a must in this recipe. Mix in the remaining ghee (clarified butter) and cover tight for a little while. it is important that it be of a fresh date. voeg hoenderblokkie en Sweet Chilly sous by. although that may not result in as flavorful a dish. Saute briefly. cinnamon and green cardamoms. Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. cloves. add the bay leaves. 65 . Bak 25 minute . Trust in the Lord with all your heart.

turmeric. Add very little water while grinding if required. Remove the paste into a pan. 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. Mix well and bring to a boil. Add the water. Any other long-grain rice would do as well. the ground paste. Remove the prawns with a slotted spoon onto a plate. SPICY PRAWN RICE (With acknowledgement to Mary-Ann Rebula) gram(s) headless prawns shelled. However the amount of chillies and tamarind can be reduced or increased as desired.TUNA CURRY (With acknowledgement to Mary-Ann Rebula) 450 grams (about 18 oz. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 3 minutes.chopped 8 bay leaves 4 cup(s) long-grain rice. red chilli and coriander powders. 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 . Basmati is an aromatic longgrain rice variety. except tamarind paste. Saute briefly. TIPS: This curry is supposed to be spicy and tangy.) 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. tamarind paste 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 tuna to the gravy in the pan. Add the bay leaves and cumin seeds to the same pot. Stir fry briefly. Add the chopped onions and saute till they are golden brown. Open the tuna can(s) and drain off the oil. Fresh tuna will taste very good in this recipe. 66 . Add the prawns. salt and the hot water. Keep aside. water and curry leaves. Add the rice. 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.

TOASTED BREAD SALAD (With acknowledgement to Mary-Ann Rebula) ½ Lebanese round bread (pitta). Then. roughly chopped ½ cup lemon juice 67 . washed and chopped 3 medium radishes (250g) (1 cup).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. Process mashed potato with garlic. lemon juice. Keep refrigerated till needed. Sprinkle salt over the grated / chopped cucumber and keep aside for about 13 minutes. lemon juice. Just before serving. Pour in bowls and serve next to meat and chicken. Way 2: Process crushed garlic with oil. washed and chopped 4 spring onions. Now. washed and chopped 3 slender cucumbers (250g). and salt until smooth and thick. washed and coarsely chopped 1 medium onion (¼ cup). and salt until smooth and thick. oil. toasted 3 medium firm tomatoes. coriander leaves and green chilli(es). Season the lightly beaten curds with salt and sugar. 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. sprinkle cumin powder all over the raita. Serve in small bowls next to grills. mix the cucumber into the yoghurt along with the chopped onions. peeled and crushed with a dash of salt 5 cubes potatoes. gently squeeze the water out from the cucumber. fried until tender Way 2: ¼ cup lemon juice 1 head of garlic. TOUM (Garlic purée) LEBANESE (With acknowledgement to Mary-Ann Rebula) Way 1: ¼ cup lemon juice 7 cloves garlic.

breathe peacefully. Nelson Mandela ----------------------------------------------------------------------Those who love pleasure become poor. In the meantime boil rice in water for 25 minutes. Add toasted bread pieces and dress with garlic mixture.2 cloves garlic. vinegar. 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. Wine and luxury are not the way to riches. Walk gently. Note: you can fry kibbi balls instead or baking it before adding it to cooked yoghurt. crushed with a pinch of salt ½ teaspoon dried mint 2tablespoonsvinegar ½ cup olive oil Break toasted bread into small pieces and keep aside. Add to Kibbi mixture. Makes 25. crushed ¼ cup shortening or butter 1 egg. Pour in large bowls. lemon juice and ground sumac and keep aside. dried mint. Stir into boiling yoghurt. oil. then drain well. Add Kibbi balls one by one (don't stir). parsley and purslane. 68 . Serve hot or cold. Fry garlic and coriander till fragrant. 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. laugh hysterically. Serve fattoush if you wish garnished with additional toasted bread. Bake in an oven for 10 minutes. Cook for 10 minutes over medium heat. mix well. Mix crushed garlic with salt. 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. beaten 2 tbls cornflour ¼ cup short grain rice 1 cup finely chopped fresh coriander 1 cup water (for rice) Prepare Kibbi balls. 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. Wash the chopped mint. Prepare cooked yoghurt. Cook for 3 minutes.

Toss lightly with a fork to distribute liquid evenly. Bake 325° For 20-30 minutes. Mix until just combined. Add the flower water and just enough milk to bind the dough into a soft ball. Cover bowl and let it rest overnight. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Dust maamoul molds well with flour. Tap cookies out onto the work area with a sharp firm hit to the top of the mold. This recipe needs to be started a day ahead. making a hollow container. Cool. Pack ball into mold. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Fill the container with the nut filling ¾ full. Prick with a fork. Bake at 300 to 325deg F about 12 minutes. Close dough around filling to cover it. Rub melted shortening into dough with fingertips until it is like fine soft meal. semolina. Transfer cookies to baking sheet with a spatula.MAAMOUL (With acknowledgement to Mary-Ann Rebula) ½ cup solid shortening 8 tablespoons or 4 ounces butter 1 cup flour. like pie dough. Nut filling: 1½ cups walnuts or pistachios. Flatten it out slightly and place a good tablespoon of filling in center. Cool slightly. pushing the dough up the sides of your thumb. Level off cookie even with the lip of the mold. salt. (another person says to knead the dough well). until barely colored. Be sure you have not revealed filling or it will stick to the pan as it bakes. 69 . 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. Cool before removing from pan. baking powder and sugar together. Mix flour. 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. Take walnut sized lumps of dough and make a hole in the center with your thumb. Melt shortening and butter together or use all butter if you wish a richer cookie. Do not brown. Cover the opening by folding the container shut. finely chopped 4-5 Tbsp sugar 1 Tsp cinnamon 2tbsp rose or orange-blossom water Mix all the ingredients together. Sprinkle with confectioners sugar. Sprinkle or rub with confectioners sugar before serving. Invert and tap gently to remove excess flour.

Mix well. Add the mixture to the flour and butter. Cool before filling. If you can dream it. roll into a ball. LABNE (With acknowledgement to Mary-Ann Rebula) 6 cups plain yogurt 2 teaspoons salt In a large bowl. Add 1 teaspoon of dates to each ball. Remove from the cloth. Using a fork. you can do it! Walt Disney 70 . Cut the butter into small cubes. Place in a casserole. Sprinkle with confectioner’s sugar. and cook over a small flame for 15 minutes. Store covered in the refrigerator until needed. Stir to combine. Place the yogurt in the center of a piece of doubled cheese cloth. add 15 teaspoons of water. Pull corners up and tie tightly. When well drained it will be the consistency of cottage cheese. Date filling: 1 ½ cups chopped dates ¼ cup sugar 6 tablespoons cutter Cook dates with butter over low heat for 15-20 minutes. rather than the rounded variety. or piece of soft cotton. stir the salt into the yogurt.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. Combine orange flour water with 10 teaspoons of water in a small pot. Preheat oven to 350 degrees F. Let this hang overnight or about 12 hours. and pita bread. Roll each piece in your hand to make a ball. until butter is dusted with the flour. and cut into small chunks. Mash occasionally until dates are completely pureed.25" cylinder. Eat with olives or olive oil. 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 cylinder into one inch pieces. and add slowly to flour. Roll the ball in your hand until it is shaped like golf ball. Cover with a damp towel and set aside for 25 minutes. usually utilizing the faucet over a sink. Divide the dough in four pieces. Indent the balls with a fork Bake for 30 minutes or until the Maamoul dough hardens. Suspend from a stationary object over a bowl (to catch liquid). Roll each piece into a 1. Date filling is traditionally used with a flat maamoul mold. Punch a hole with your finger in the dough. combine to make a smooth dough.

Let stand for a while. Serve with spiced breads. Add meat. okra. Serve over a bed of white rice or rice and peas. Keep adding water until cooked. Make corn starch in a paste and add to stock to make gravy. paprika. In a large casserole pan. salt. fried aubergine. cauli-flower. Cook over medium heat. fry the curry paste mixture in the butter until it goes golden. Sprinkle with chopped coriander and mint and stir in the yoghurt. stirring regularly. or vegetables like Swiss chard. shake excess seasoning off. Let it brown on each side. leaving enough seasoning to make gravy. all around. chickpeas or lentils. This can then be rubbed generously over your chosen meat. prawns or paneer (see below). turning constantly to prevent sticking. 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. When cooked. peas. boiled potatoes. Chop the paste ingredients roughly. This is your basic curry sauce. black pepper. Just a little each time it dries out. then add to the curry sauce and simmer for around 1 hour or until tender. Heat oil in skillet. add the toasted and ground rub mix and puree in a food processor. Make small holes in roast and stuff the mix seasoning in the holes. steamed basmati rice and lots and lots of cold beer! 71 . Remove the foil and continue to simmer on the stove until it thickens. Add the tomatoes and the stock or water. Feel free to vary the curry by using diced chicken.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 from skillet to make gravy.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. Add Soy sauce. ketchup. pick-apepper and rub along meat.5kg leg of lamb. Do not add a lot of water. 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. spinach. cover with kitchen foil and place in the oven for 1½ hours to intensify the flavours. Season to taste and add a good squeeze of lime juice. Bring to the boil.

fry in butter with a little chilli. Allow the water to drain. remove from the heat and add a wine glass of white wine vinegar. Greek-style yoghurt. ½ cups Pauls Slim or Skinny or Physical No Fat Milk ½ cup Pauls Natural Set Yoghurt 1 ripe banana. Stir. diced 1 tsp water 2 slices of mango and 2 mint leaves. 72 . sliced 4 pitted prunes Place all ingredients together in a blender and blend until smooth. Pour into a glass and garnish with mango and mint leaves to serve. to serve. garlic and sea salt and add to your curry. then squeeze the remaining curd and chill in the fridge. mix the raspberries with the icing sugar. chilled glasses and serve immediately. and blend until smooth. ice and milk into a liquidiser. Drizzle the coulis on top of each glass. 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. Now pour it through a fine sieve or a colander lined with muslin. The milk will begin to curdle. Pour into two tall. Pour into long sundae glasses. Chop the cheese into thumb-sized pieces. then leave for 5 minutes. bring 2 litres of full cream milk to the boil. For the raspberry coulis. to serve Whisk the double cream lightly Fold in the icing sugar.HOW TO MAKE PANEER INDIAN CHEESE (With acknowledgement to Mary-Ann Rebula) In a thick-bottomed pan. 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. redcurrants. Place into a blender along with diced mango and water and blend to combine. coconut milk and cinnamon to combine. strawberries. and press through a sieve.

stir once or twice to ensure even browning. 73 . today is a GIFT. flapjacks. chunked 2 Tbs slivered toasted almonds Add juice to electric blender. diced mango and flaked almonds. To toast almonds. 1 cup orange juice 1 cup frozen peaches 1 frozen banana. Serve the banana and mango smoothie in soup style bowls. zest and orange juice. 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. Enjoy your healthy smoothie recipe. Yesterday is history. grated zest and juice only 55ml orange juice In a blender or liquidiser place the banana. Juice the apples in your juicer or if you haven't got a juicer then you can use apple juice from a carton. storing strawberries / tomatoes in the fridge can mask some of their flavour. switch on and then add the ice and strawberries and blend until smooth. mango. peeled and roughly chopped 1 large ripe medium mango. tomorrow is a mystery. Blend until smooth. Commit your work to the Lord and then your plan will succeed. 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. For full flavour the strawberries should be at room temperature. lime juice.MANGO SOUP SMOOTHIE (With acknowledgement to Mary-Ann Rebula) 1 ripe banana. Finally add the rest of the apple juice and blitz briefly until it is thoroughly blended into the smoothie. strawberries. the more air will be introduced into the drink and oxidation of nutrients will occur more rapidly. spread in an ungreased baking pan. peeled and flesh sliced away from stone ½ lime. Place in 350 degree oven for 5 to 10 minutes or until almonds are light brown. 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. topped with yoghurt. Blitz until smooth. Note that almonds will continue to brown slightly after removing from oven. Vary the amount of apple juice depending on how thick you like your smoothies to be. then add remaining ingredients. you'll prove them wrong when you make this healthy smoothie recipe.

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. This yogurt smoothie is sure to be one of your favorite recipes. 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. 74 . then pour into chilled glasses. 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. Spread the dough with softened butter and roll it up like a Swiss roll. Break off pieces of dough and form into balls the size of tennis balls. Rub in until the mixture resembles fine breadcrumbs. Recipe makes one serving. Pour into glasses and serve immediately. Cover with a tea towel and leave for 30 minutes. Add water and mix to a fairly soft dough. Before serving. DURBAN ROTI (A type of pancake filled with curry. Serve immediately with a curry filling. Fry in hot oil for 2 minutes on each side. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle. Cover and chill. an afternoon snack. everyone's favorite bildungsroman protagonist. and drink! THE ROGUE FLAMINGO (With acknowledgement to Mary-Ann Rebula) This sweet fruit recipe is great for breakfast. THE BILDUNGSROMAN (With acknowledgement to Mary-Ann Rebula) The favorite drink of young Phillip Pirrip. shake or stir. Roll out each ball into a disc the size of a dinner plate. or for dessert. 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. or on the side. Pour. Enjoy this fruit smoothie recipe.

diced 100 g whole-kernel sweet corn. Add the chopped coriander leaves towards the end of the cooking time. peeled and quartered fresh coriander leaves. Serve with rice and sambals such as chopped onion and tomato. 75 . Fry the cookies in hot oil until brown on the outside and cooked inside. Add the tomatoes and braise for about 3 minutes. or stewing lamb. cubed 4-5 medium-sized potatoes. chopped 1 medium-sized banana. Serve hot or cold. flatten them with the palm of your hand. milk. sweet corn and parsley to the batter. soaked in water overnight and coarsely mashed 5 ml (1 t) garlic paste 5 ml (1 t) ginger paste 6 green or red chillies. peeled and grated 310 ml (1 ¼ cup) onion. chicken. finely grated 250 ml (1 cup) cooked chicken. Leave for 3 minutes and drain well.DHAL COOKIES A delicious snack. Season with salt and freshly ground black pepper. cover. drained 15 ml (1 T) parsley salt and freshly ground black pepper oil for frying Process the rice. Makes 25-30 bites. cover and simmer for about 20 minutes. cubed. 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. Add the potato. Add the meat. Chill the batter. 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. Roll into small balls. Add the potatoes and about 60 ml (¼ cup) water. Place the potato and onion in a mixing bowl and add enough boiling water to cover. LAMB CURRY 1 large onion. chopped Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. seeded and finely chopped half a bunch chopped coriander leaves half a bunch spring onions. and make a small hole in the center of each cookie. to form a dough. masala and turmeric. Pat dry with paper towels. Heat the oil in a pan and fry spoonfuls of the batter for about 4 minutes on each side until golden brown and done. Drain on paper towels and keep warm until ready to serve. Season with salt if necessary. 500 g split peas. reduce the heat and simmer for about 10 minutes. Stir in the garlic and ginger paste. Makes about 12 cookies. except the oil. eggs. self-raising flour and curry powder in a food processor for 1 minute. Drain on paper towels and serve hot or cold. mashed salt and pepper to taste oil for frying Mix all the ingredients. onion.

2 T) masala a few curry leaves (or bay leaves) 500g cooked butter beans 76 . stirring occasionally until cooked. chopped 1 large green pepper. sliced into rings 5 ml (1 t) garlic paste 15 ml (1 T) mixed masala 3 ripe jam tomatoes. Simmer for a few minutes until fragrant. Add remaining ingredients. If using large brinjals. Serve with basmati rice. Add breyani spices to oil for frying to add extra flavour. but I make extra because it’s not only the vegetarians who tuck in! 15 ml oil 2 medium onions. VEGETABLE CURRY My vegetarian friends always ask me to make this curry. cubed garlic chives 7 ml (1 ½ t) garlic paste 22-30 ml (1 ½ . Pat dry before frying. cubed 8 courgettes. 500g prawns. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. whole. and stir in the masala and curry powder. chopped 2 ml chilli powder 30 g freshly chopped coriander Heat oil in a large saucepan. Cover and simmer over medium heat for 15 to 20 minutes. Serve with rotis or rice. Add the garlic and ginger pastes.CHICKEN CURRY 1 medium-sized onion. or bigger ones. sliced 250 g button mushrooms. sprinkle them with salt and leave in a colander to drain for about 15 minutes. sliced 5 ml crushed garlic 5 ml ground coriander 5 ml ground cumin 2 ml turmeric 1 chilli. omit the prawns and add 500g peas or green beans. Season to taste and stir in fresh coriander. chopped 1 large brinjal. VEGETABLE AND PRAWN CURRY To make a vegetable curry. add onions and green pepper and sauté for a minute. shelled 15ml mixed masala oil Curry Sauce: Oil 1 large onion. mashed to form a puree fresh coriander leaves (dhania) 500g baby brinjals. 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. sliced into rings 7 ml (1 ½ t) ginger paste 1 kg ripe tomatoes. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Add the tomatoes and tomato puree. mashed 500 g chicken pieces. Serves 4.

and simmer slowly for about 15-20 minutes until fragrant. kook water. curry leaves and garlic chives. ongemak of uitputting tot gevolg te hê nie. Add peppercorns. Nagereg moet verfris en vermaak. familie of verliefdes op `n hoë noot afsluit“. and masala. Add curry. Add the brinjals. Sprinkle with fresh coriander leaves and serve with yellow rice. Add onion and sauté till transparent. bay leaves. bakpoeier en sout saam. Stir in the garlic and ginger pastes. Sif meel. or beef ‘curry pieces’ 30 ml cooking oil 1 onion. Thicken with cake flour and water paste if necessary. dit moet die samesyn van vriende. chopped 15 ml curry powder 15 ml turmeric 1 chilli. cubed. iets wat ontplof van smaak. Ons is lank reeds verby die dae van drillende Babelse torings en vla-bedekte moorde. cut in wedges 1 tomato. Bak in gesmeerde oondbak vir 25 minute of tot toetspen skoon uitkom. skinned and cubed 3 carrots. Roer melk en meel beurtelings by eiermengsel – meng goed. BASIC CURRIED STEW (‘Westernised’!) 750g boneless beef neck. Verhit melk en booter tot gesmelt. Serves 4. botter en suiker vir 10 minute. Nataniël sê: “Nagereg hoef nie altyd hoofpyn. heat a little oil and fry the onion until glossy. turmeric and chilli and fry for 1 minute.Sprinkle the prawns with the masala and set aside. To make the basic curry sauce. Add the tomatoes. maagpyn. Probeer `n slag iets ligs. 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. Fry the brinjals in a little heated oil until done. Serves 4. sliced 200 ml meat stock 15 ml cake flour Brown meat in heated cooking oil. 77 . Fry the prawns in oil until they just turn pink. cover with lid and simmer for 1 ½ hours or till meat is tender. Giet oor warm poeding en prik orals sodat stroop kan intrek. Intussen. seeded and coarsely chopped 5 black peppercorns 2 bay leaves 1 apple. Klits eiers en suiker saam tot lig. Laat effens afkoel en voeg lemoensap en skil by. prawns and beans to the sauce and simmer until fragrant. tomato and heated meat stock. Lower heat. visueel eenvoudig en verrassed.

Bak ± 45 minute – sny in blokkies wanneer afgekoel is. voeg karringmelk. 10ml koeksoda Meng met 30ml sagte margarien en 30ml appelkooskonfyt – meng goed saam Stroop: Kook saam in groot kastrol vir 5 minute: 1. mielies en suiker by (redelike vloeibare deeg). om jou fiets te trap tot julle een word. Skep in 2 gesmeerde broodpannetjie en bak vir ± 35 minute. om gaste se asen weg te slaan met `n feestafel. Bedien met vla. SAN SE BIETJIE-WERK . MOET NIE IN DIE KASTROL LOER NIE.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.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. Sif koekmeel en sout in mengbak. Stel temperatuur laer en kook stadig verder met deksel styf op vir ± 1 uur. Sarie – Okt. Passie is om uit jou hart te kan sing. ’04 78 . Druk alles vas in bakplaat wat goed met Cook`n Spray gespuit is. 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.BAIE POEDING (Met erkenning aan Rina Fourie-Sűpra) Sif 500ml meel en 3 ml sout in mengbak Maak aan met 125 – 190ml melk.

Plaas koekierol op opdienbord en smeer room bo-oor. Simmer for 8 minutes or until slightly thickened. but well worth the effort in the end and will feed a lot of people. cubed 20 ml turmeric seasoned flour 45 ml sunflower oil 1 onion. cubed Salt 5ml fish masala 6 small potatoes. Add the sweet potato. about a minute. Remove from the heat and stir in the yoghurt and fresh coriander and serve. Saute the onion until translucent. peeled 200g (500 ml) uncooked rice 5 ml turmeric 125 ml lentils (masoor) 4 hard-boiled eggs 79 . tomatoes. SWEET `n SPICEY CURRY STEW (FISH OR PORK) 500g firm fleshed white fish steaks (like hake). FISH BREYANI (Serves 6 – 8) Once you’ve tasted this delicious fish breyani. shaking off any excess. klits res van room styf. 50 ml oil 1 large onion. and masala and stir-fry until aromatic. Return the fish/meat to the saucepan and simmer for 5 minutes for fish. chilli powder. chopped Season the fish/meat cubes with the turmeric and toss in the flour. Plak koekies aan mekaar in lang rol. Serves 6. Add the sultanas with their liquid. 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. Net voor opdiening.GEMMERKOEKIE TERT (Met erkenning aan Rina Fourie-Sűpra) 200ml vars room 1 pakkie gemmerkoekies Klits 100ml room tot styf. chopped 300 g sweet potato. you’ll travel to the ends of the earth (or at least to Durban!) to find all the spices the recipe demands. frozen or fresh OR 750g pork filet. for extra flavour) 60 ml tomato paste 45 ml brown sugar 125 ml natural low-fat yoghurt 90 ml fresh coriander leaves or parsley. Heat the oil in a saucepan. soaked 410g can chopped tomatoes (use Indian-style if available. Plaas in bak en laat oornag in yskas. cooked and cubed 3 ml chilli powder 5 ml ground coriander 10 ml garam masala 150 ml seedless sultanas. 10 minutes for meat. Add the fish/meat and cook until lightly browned. ground coriander. sliced into rings 4 cardamom seeds 4 whole cloves 2 pieces stick cinnamon 5 ml chopped fresh ginger 4 cloves garlic. tomato paste and sugar. Garner met stukkies gemmer en sny in dik skywe. Remove and set aside. It’s a bit time-consuming.

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. and braise for a few minutes before simmering until the tomatoes are fragrant. and steam for about half an hour. Fry until the mixture acquires a nice yellow colour. 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. cinnamon. `n Gewonde oester heel sy skulp met `n pêrel. Add extra water if necessary. Add the prawns. Add the rice to boiling salted water along with the turmeric and boil until tender. tamarind pulp and chillies. Stir-fry the onion. Season the fish with salt and fish masala and add together with potatoes to the paste. Combine the rice and lentils and arrange layers of the breyani mixture and rice in a saucepan. add the crab pieces. turmeric and tomatoes. Reduce the heat and simmer for about 5-10 minutes. Season with salt. curry leaves and chillies in a little heated oil until the onion is golden brown. Stir in the garlic and ginger paste. Add the barishap. The potatoes should be soft but still intact. ginger and garlic until the onion is tender and all the flavours have blended together. Simmer until an aromatic paste is formed. 80 . cloves. and add the masala. Drain and set aside. tomatoes. leaf masala. breyani masala and a little water. cover and simmer for 10 minutes until done.Heat the oil in a pan and fry the onion. coriander. chopped Fry the onion in a little heated oil until golden brown. Serves 2 – 3. CRAB CURRY 1 large onion. Stir in the ginger and garlic paste. 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. but keep tails intact fresh coriander leaves. Cook the lentils in boiling water until soft and drain. Slice the eggs into quarters and place on top of the breyani just before serving. Add a little water. shelled and alimentary canal removed. PRAWN CURRY 1 large onion. cover with a piece of waxed paper and lid. peeled and pureed 500 g prawns. Sprinkle with the fresh coriander leaves and serve with rice. Season with salt and sprinkle with fresh coriander leaves. cumin seeds. turmeric. Add the masala. cardamom seeds. cover and simmer for another 5-7 minutes or until the prawns are done. Cover and braise until cooked.

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. keep marinade aside. Saute onion in heated cooking oil till transparent. lower heat and simmer for 45 minutes or till meat is tender. Skep in gesmeerde bak. Spoon meat out into a meat platter and garnish with toasted almonds. Gebruik buitenste groen blare. 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. 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. voeg groenbone by witsous. Serves 6. sprinkle kaas oor en bak vir 10 minute tot gesmelt en bruin bo-op. place meat into it and marinate for a few hours. rangskik op slaaibak en skep koolmengsel daarin. Versier met grof gemaalde peper en peppadew stukkies. finely chopped 1 onion. Kook groenbone ± 10 minute tot net sag en dreineer. ROOI – die kleur van liefde en passie ORANJE . Add meat and marinade. Laastens. Cover with lid.PAKISTANI CURRY 1 kg boneless lamb thick rib. Drain.die kleur van betowering 81 . Place 4 sprigs of fresh dhania (coriander) on top of meat and simmer for an additional 10 minutes. Remove dhania.5ml sout 250ml room Meng alles goed saam – behalwe die room. Braai spek en ui in olie tot sag en voeg by witsous. Net voor opdiening klop room styf en vou deur koolmengsel. finely chopped Mix all the marinade ingredients together. cubed 1 onion. Breek Nik-Naks in stukkies en voeg by witsous. 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.

Pulses are a good source of protein and are cheaper and healthier than meat. chopped 30-40 ml curry powder 3 chicken breasts 30 ml desiccated coconut 1 apple. peeled and diced 200 ml red lentils 250 ml butternut. so are ideal to add to stews or curries if you are not a bean fan. top with mince mixture and end with a layer of the remaining rice. By doing this and by adding lentils. quartered 100 g green beans. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. making it more economical. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). crushed 550 ml chicken stock 2 tomatoes. Spoon half the rice mixture into a large saucepan or ovenproof dish. stirring to create a smooth texture. peeled and cubed 82 . 30 ml sunflower oil 2 cloves garlic. less chicken is needed. salt and tomato paste. chopped 15 ml vinegar 2 potatoes. to give it a creamy finish. coriander. 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. Serve with salad and chutney. cardamom. CREAMY CHICKEN CURRY Another way to stretch meat is to add pulses such as beans or lentils. In this recipe the chicken meat has been taken off the bone to make it go further. Add the cumin. halved 250 ml natural yoghurt 1 onion. Dot with butter and sprinkle with water. Red lentils are small and absorb the flavour of meat. chilli powder. Vegetables have been added to stretch the dish even further. Add the mixed vegetables and cook for 5 minutes. cloves. ginger and garlic and cook in a large saucepan over medium heat for 30 minutes. mince. which are filling.BREYANI Rice Layer: 400g (500 ml) long grain rice 10 ml salt 1 litre water Mince Layer: 2 onions. so give them a try. and yoghurt instead of coconut or cream. Rinse and drain in a colander. Mince Layer: Combine onions. Cook for a further 10 minutes or until spices are well blended. 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. turmeric.

lemon juice and brown sugar. Cover pan and cook slowly for 30 minutes. sliced 10 ml garlic. Stir in the yoghurt and season to taste. pumpkin. and season with garlic. Serve with rice. reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender. except yoghurt. for a further 20 minutes or until vegetables are tender. Fry the onions. Remove from the saucepan and set aside. Remove chicken from the pot and cool slightly. along with remaining ingredients. peeled and cubed salt and pepper to taste 25 ml coriander leaves (optional) Heat oil and fry onions. drained or fresh green beans.die kleur van bekoring 83 . garlic and ginger in the remaining oil until tender and fragrant.Heat oil in a large saucepan. chopped 750 ml pumpkin or butternut. Stir-fry for about 5 minutes. Add onion and garlic and sauté until soft. brown sugar. and salt and black pepper. lemon juice. 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. Stir well with metal spoon. Return the meat to the saucepan and season with curry powder. cut into portions 2 large tomatoes. sliced Heat the oil in a heavy-based saucepan and brown the meat strips. Add curry powder and sauté for 30 seconds. PIENK . Stir in coriander leaves and serve on rice. covered. garlic and ginger for 5 minutes. finely chopped 2 cloves garlic. Simmer. Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. covered. peeled and cubed 1 can (410g) green beans (French cut). sliced into strips 2 onions. turmeric. for 40 minutes until chicken is cooked through. Serves 4-6 BEEF `n GREEN BEAN CURRY Add sweet potato to a green bean curry for extra flavour and body. 30 ml (2 T) oil 500g stewing steak. salt and pepper. CHICKEN AND PUMPKIN/BUTTERNUT CURRY 50 ml oil 2 large onions. Add chicken stock and bring to the boil. Add chicken pieces. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through. finely chopped 25 ml curry powder 1 chicken.die kleur van geluk LILA . Pull the meat off the bones and cut into bite-sized pieces. Serves 6-8. ginger. Add chicken and reduce heat to simmer. tomatoes. Add the water. Simmer. Add curry powder and fry for 1 minute. Return chicken meat to the saucepan.

3 as a main) 400g boneless chicken. As a starter. vinegar and bananas. Serve as a main course with condiments and a legume. 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………. 84 . 600 – 700g stewing mutton. Braai or grill. Dissolve the cornflour in the water and stir into the curry. raisins and potatoes. Add the curry mixture to the meat mixture. Add the curry powder and stir-fry for about 2 minutes more. serve chicken pieces on toothpicks with chutney. Cover and marinate in the refrigerator for 5-6 hours. Simmer for about 5 minutes or until cooked and warmed through. Reduce the heat and simmer until the meat is tender. but still juicy (about 15-20 minutes). 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. sliced 3 potatoes. vegetable or rice dish. Thread the chicken pieces onto skewers. Add the green beans. 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.WINTER CURRY Serves 6 – 8. or preferably overnight. Bring marinated chicken to room temperature before cooking. Bring to the boil and simmer for another 5 minutes or until the gravy thickens slightly and is cooked. Simmer until the vegetables are nearly tender. MURGI KA TIKKA (CHICKEN TIKKA) (Serves 6 as a starter. Add chicken cubes and stir through until they are thoroughly coated in marinade. sliced 50 ml water 30 ml (2 T) oil 750 – 1000 ml (3 – 4 cups) boiling water 250g fresh green beans. Add extra stock and salt and pepper if necessary. turning and basting every few minutes until cooked through. Dissolve the stock cube in boiling water and pour half the stock over the meat. sliced into rings pinch ground cloves 3 bananas. 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. along with the cloves. Meanwhile fry the onion in a little oil until golden brown. cubed 1 T oil.

Add tomatoes and carrots and stir to combine. Smelt botter. Add lamb and mix thoroughly. LAMB VINDALOO The amount of chilli powder used can be varied according to taste. stirring now and then. Add water and bring to the boil. cloves and peppercorns in a coffee grinder. or preferably overnight. Add onion and garlic and sauté until softened. Best served with plain rice. chilli powder. Serves 4. preferably malt vinegar 1t mustard powder 1t chilli powder. Kook tot verdik. haal van hitte af. turmeric and sugar. Stir in marinated lamb and salt and cook for 2-3 minutes.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. Transfer to a bowl. but most enjoyable with crusty bread as well. chopped Heat oil in a large saucepan. Stir in mustard. tuna en ¾ pak Chips by. Add cumin seeds (and masala if using) and stir for 30 seconds. Season to taste with salt and sprinkle with fresh coriander. Serve with spiced potatoes. cinnamon. chopped 2 cloves garlic. The amounts of chilli powder and peppercorns used in this recipe make the dish quite mild. Spoon sauce over the chicken. use 1 x 410g chopped or whole tomatoes + 5-10 ml masala 85 . or to taste 1t paprika 1t turmeric 1t white sugar 800g boneless lamb. NORTH INDIAN CHICKEN WITH SPICED POTATOES 35ml sunflower oil 15ml cumin seeds 1 medium onion. Plaas in oondvaste bak . sout en peper by – maak witsous met melk. Stir in ginger and garlic pastes and stir-fry for 30 seconds. Gooi sampioene. Reduce heat to low. cover and simmer for an hour or so. or until lamb is tender. Leave to marinate for 5-6 hours. Add vinegar to ground spices. roer meel. *If these are unavailable. finely chopped 2t ginger paste 1T garlic paste salt to taste 3 cups hot water Grind cumin seeds. cut into 5cm cubes 3T oil 1 onion. then cover and simmer for 30 minutes or until chicken is cooked through. and mix well. Add the chicken pieces. paprika. Add onion and saute until golden brown. cardamom seeds. crushed 1 410g can Indian-style tomatoes* 4 carrots. strooi res van gekrummelde Chips bo-oor. Heat oil in a non-stick pan over medium heat. 1T cumin seeds ¼ t cardamom seeds 2 x 2cm pieces stick cinnamon 8 whole cloves 10 whole peppercorns 1 cup vinegar. cut into julienne strips 6-8 chicken thighs 45 ml fresh coriander. Bak 35min.

finely chopped 60 ml mint. and combine in a salad bowl with the carrot and corn. drained (try to use fresh. 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. melted 1 bunch (about 30g) fresh coriander leaves. Serve with wholemeal pita bread for lunch or as an accompaniment to braais or grills. not Cook pasta in boiling water until just tender. Drain. Add mustard and cumin seeds. tailed and sliced 250g baby corn. peeled and grated canned) 15 ml (1 T) toasted sesame seeds 100g cauliflower florets 100g green beans.5 ml (¼ tsp) chilli powder 5 ml (1 tsp) brown sugar Place all ingredients in a screwtop jar and shake well. Salad: 250g (3 cups) shell pasta 100g broccoli florets 100g carrots. topped. CURRIED PASTA SALAD Dressing: 15 ml (1 T) oil 60 ml (4 T) white wine. Toss with sesame seeds and dressing. cover and chill. rinse under cold water. As iron sharpens iron. add the potato cubes and remaining spice. broccoli and beans. finely chopped or 10 ml mint sauce 86 . then cover with a lid and cook over medium heat for about 15 minutes until tender. vinegar or lemon juice 1 clove garlic. heat oil in a pan. crushed 5 ml (1 tsp) curry powder 1. Blanch cauliflower. Season with salt and lemon juice and serve. a friend sharpens a friend. When they pop. MASALA CUTLETS WITH CORIANDER-MINT SAUCE Serves 4 750g firm-fleshed fish cutlets. Stir to coat the potatoes.SPICED POTATOES 30 ml sunflower oil 6 potatoes. 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.

ontbeen en sny fyn. and a cucumber salad. Tie the bay leaves. Serves 4. Add the remaining ingredients and simmer slowly for about two hours. diced 5 ml medium curry powder 1 liter kaiings brown vinegar Place the onion. Serve with mealie rice. freshly ground Cover the tripe and trotters with water and simmer slowly until the meat falls off the bone.To make the sauce. brown vinegar. allspice seeds. Serve at once with a brown and wild rice pilaf. crushed 1 onion. Remove all the bones and cut the tripe into smaller pieces. Remove the bones from the fish by making a triangular or square incision around the outer edges of the bones. Transfer to a serving platter. Brush the cutlets with the oil and braai over medium-hot coals or place under a hot grill or in a griller pan. Kook hoender sag met sout en peper. CURRIED BRAWN 1 sheep's tripe. salt and pepper. coriander seeds. potatoes and. Mix well and cook through. finely grated 25 ml salt 15 ml black pepper. grated 2 cloves garlic. Add the kaiings and season to taste with sugar. CURRIED KAIINGS (CRACKLING) 1 large onion sliced 2 tomatoes. Season the cutlets with the salt. Laat afkoel. 3 – 4 minutes per side or until cooked. Leave to set. thoroughly cleaned 4 sheep trotters. Pipe or spoon a portion of the sauce in the centre of the cutlets. 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. Skep in vlak oondskottel en bak 30 minute. Push the bones out of the cutlets. 87 . tomatoes in a heavy-based saucepan and add the curry powder and turmeric. Serve with bread. combine all the ingredients well and chill for at least an hour. 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. Stir frequently to prevent the mixture from sticking to the bottom of the saucepan. Pour into moulds rinsed with cold water. Add a little water and simmer until the potatoes are soft. Brush both sides with the masala and allow to rest for 30 minutes. cloves and cardamom pods in a muslin bag and place in the saucepan. skinned and diced 5 ml turmeric Sugar salt & pepper 3 potatoes.

until fragrant. To make sauce: Heat oil and add curry powder. Stir occasionally.mince is the perfect filling for vetkoek.e. stir gently and simmer until heated through. 88 . more so if it be curried mince! CURRIED MINCE 10 ml oil 1 large onion. Cover partially and simmer for about 30 minutes or until the sauce has thickened. apple. Place in cold water. tomato puré.CURRIED MOGODO (TRIPE) 1. chopped 115 g (1 can) tomato paste 30 ml sugar 5 ml salt 60 ml oil 1 onion. the onion and garlic until fragrant and soft. Season to taste and keep warm. 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. CURRIED MINCE VETKOEK. sliced into thin strips 1 green pepper. Sauté until transparent. peeled and diced 400 g (1 can) chopped tomatoes Wash and rinse tripe thoroughly. Add the salt and curry powder and sauté. Add the carrot. Add the mince and brown well. onion and garlic. Worcestershire sauce and water and stir well. Drain tripe and add to tomato sauce. finely chopped 1 green apple. green pepper. Add the potato and peas. grated 25 ml fruit chutney 7 ml vinegar 30 ml tomato purée 3 ml Worcestershire sauce 150 ml water 1 large cooked potato. Bring to the boil and simmer gently for 2 hours.50 kg tripe.. vinegar. Cook for a further 20 minutes. chutney. preferably lean beef or ostrich 3 ml salt 45 ml mild curry powder 2 medium carrots. pre-cooked and cubed 15 ml lemon juice 20 ml curry powder 1 garlic clove. Serve hot with samp or maize rice. and add salt and lemon juice. crushed 500 g mince. then add remaining ingredients and simmer for 15 minutes. coarsely chopped 2 cloves garlic. cleaned. chopped 2 carrots. or until tender..

“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. cover with a tea towel and leave to rest in a warm place for about 10 minutes. 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. sout. Sprinkle the filling with extra coriander leaves. Slice the tongue.VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. melk. Shape into rounds and leave in a warm place to rise once more until double in volume. peper en mosterd. 89 . Stir occasionally. 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). Season with salt and pepper and thicken with cornflour mixed to a paste with a little water if necessary. Bak 20-30 minute. Pak in gesmeerde oonbak. Drain on paper towelling. Remove the tongue from the cooking liquid and remove the skin while still hot. 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. Add the remaining ingredients for the sauce and simmer until the sauce has thickened. 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. press the vetkoek gently to close and serve. Coat the top of the dough with oil. Gooi melk en eierbeslag oor. Sprinkel met gerasperde pietersielie. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Mix well. coarsely chopped 2 sprigs parsley Sauce: 4 carrots. Klits eiers. Make a slit in the vetkoek and fill with the hot curried mince mixture. Serve with the tongue or place the tongue slices in the sauce and heat through. Knock the dough back and break off pieces of dough. meel. Indien verkies. onion. CURRIED OX TONGUE 1 kg ox tongue 1 onion. Add the peppercorns. Braai worsies effens in olie tot spek bietjie bruin is. gooi dik bo-op met gerasperde Cheddarlaas sodra dit uit die oond kom.

Roll out the dough on a lightly floured surface until it is about 7 mm thick.CURRY OXTAIL STEW. 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). CURRY PIE Serves 4-6. chopped butter 30 ml cake flour Cut the oxtail into joints and wash thoroughly. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs.5 kg oxtail 30 ml curry powder 4 cloves 4 peppercorns 1 bay leaf 250-500 ml meat stock 1 small onion. Add extra water if necessary. onion. Grease an ovenproof dish with margarine. sliced 1 carrot. Simmer for 15 minutes. Roll the dough up lengthwise and cut into 1 cm slices. Sift the cake flour. Melt the butter in a pan. chopped 1 turnip. Arrange on top of the meat mixture and bake for about 40 minutes or until the pastry slices are cooked through and golden brown. carrot and turnip. adding more stock when necessary. Season to taste with salt and pepper... Place meat in a heavy saucepan and add the spices and boiling water. OXTAIL AND CURRY! 1. MINCE MIXTURE : 15 ml oil 15 ml curry powder 500 g mince 1 apple. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. add the cake flour and fry until brown. Add the seasonings and sauté for another minute. grated Pastry: 220 g cake flour 2 ml salt 70 g margarine Fillling: 50 g margarine 30 g sultanas 2 onions. pepper. Add the apple and apricot jam and cook through. Serve with rice or mashed potatoes. Add just enough milk to form a stiff dough. After two hours add salt. salt and curry powder together in a mixing bowl. Transfer to the prepared ovenproof dish. Remove spices and skim off as much fat as possible. baking powder. Add the mince and brown it. Combine all the ingredients for the filling and spread over the rolled out dough. Simmer for three to four hours. Heat the oil in a pan and sauté the onion until soft. ONCE AGAIN ONE OF MY PERSONAL FAVORITE COMBINATIONS. 90 .

Meng malvalekkers. 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. 91 . Sift dry ingredients together and add alternatively to batter with soured cream. Meng vrugte met roommengsel. You can also put some mixed herbs and aromat in the batter. vrugte en neute. Skep mengsel op 1ste meringue. Bake for 30 – 40 minutes.MERINGUE POEDING (was belowe on jou 5kg te laat aansit op die heupe!) (Met erkenning aan Rina Fourie. Add boiling water and mix well.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. Verkoel effens en bedien. 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. Pour half the batter into the prepared cake pan. Mix pecan nuts. Vesier met stukkies vrugte. Cream the butter and sugar together. Allow to cool. Plaas 2de meringue bo-op eerste (soos toebroodjie). then pour remaining batter over. Beat well. Smelt gelatien oor warm water. Add vanilla and serve. voeg sjerrie en room by. Remove from pot. Sprinkle with the rest of the cinnamon mixture. Cook for 5 minutes. Skep oorblywende mengsel op boonste meringue. Add the eggs and vanilla. Drop into stew with a spoon and leave in cooking pot for 10 minutes. Grease and line a 23 cm square cake pan. 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. then cut into squares to serve. Sprinkle with half the cinnamon mixture. 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. sugar and cinnamon together. Add the Nestlé Condensed Milk and heat until it thickens.

optional Nestlé Cocoa powder for sprinkling Combine all ingredients. Treat and Ideal Milk in a jug and heat until well blended. or in small glasses as a drink. except Cocoa. Add milk and Cream stirring until smooth. stirring over low heat for 1 minute. peppadews and cheese. If serving as a delicious drink. Eindeloos is die hulp wat mens aan ander kan verleen. Lightly grease six individual or 1 large ovenproof dish. If serving as a sauce use less Ideal Milk to make a thicker mixture. Serve immediately. chopped 15 ml oil 1 can chopped tomatoes 10 ml chopped fresh parsley or basil salt and pepper Preheat oven to 180°C. 92 . Mix well and season to taste. Simmer for 10 minutes. Leave t rest for 5 minutes before turning out (individual dishes) and serving with tomato sauce. in the Kenwood Smoothie Machine and process for 30 seconds. Stir in Chicken Stock. use a large amount of Ideal Milk to make a drinkable consistency. Cook. chopped salt and pepper to taste extra cheese for sprinkling 1 small onion. MEXICAN HOT CHOCOLATE SAUCE 100 g Nestle EasyMelt Chocolate – Dark 60 ml Nestle Treat – Caramel 250 – 350 ml Nestle Ideal Evaporated Milk Combine Chocolate. add flour and cook. 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. Spoon into dishes. egg. Sprinkle with ground cinnamon before serving. adding a little water if necessary. Pour into serving glasses and sprinkle with Cocoa. Sauce: Fry onion in oil until soft and add tomatoes. stirring over medium heat until mixture boils and thickens. top with extra grated cheese and place dishes into a large baking dish half filled with water. Serve over ice cream or chocolate cake as a sauce. MACARONI CHEESE WITH TOMATO SAUCE 200 g macaroni. Bake for 30 minutes or until set. Melt butter.4 scoops Nestlé Ice Cream Country Fresh – vanilla.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 . Season to taste and stir in parsley or basil. macaroni.

Add cardamom and ground almonds.ICE CREAM 1 x 380 g Nestlé Ideal Evaporated milk. coloured almonds and allow to set. Bestuif met koekmmeel en skud oortolloge meel af. a third beating will ensure a very creamy ice cream. afgemeete meelblom Sout 5ml vaniljegeursel 250ml strooisuiker 5ml bakpoeier 75ml koue water fyn appelkooskonfyt Smeer rolkoekpan met maragrien en voer uit met waspapier. Mix well and place in a shallow 17 cm x 27 cm dish. as holte terug kom is dit gaar. Add the remaining ingredients. Allow to soften slightly to make serving easier. Smeer konfyt oor en rol koek mt doek op totdat die vou onder is. Druk goed droog.160 ml Nestlé Strawberry Nesquik Chocolate . Sif koekmeel.5 ml vanilla essence Strawberry . add to the dry mixture. or place in a food processor and process until mixture resembles breadcrumbs.160 ml Nestlé Chocolate Nesquik Crème Soda . When milk and sugar mixture is ready. Meanwhile mix KLIM. Bak 10-12 minute to ligbruin em druk liggies met vinger. Sift into a bowl.250 ml toasted almonds. Cut into diamond shaped to serve. 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. Vulsels: Voeg fyn gekerfte pynappel of aarbeie by styfgeklopte room 93 . chilled 1 x 385 g Nestlé Condensed Milk. chopped or pecans Beat the Nestlé Ideal Milk until thick and fluffy. If desired. chilled Variations: Vanilla . Laat afkoel. Cream and butter together. Pour into a freezer bowl and allow to freeze . beating well to combine well. chilled 1 x 290 g)Nestlé Dessert Cream. Klop eiers en suiker tot lig en sponsagtig. Gooi deeg in pan en versprei eweredig. Strooi suiker mildelik oor die doek en keer rolkoek daarop uit – trek papier versigtig af.± 45 minutes. Beat mixture again and then refreeze until completely frozen.160 ml Nestlé Crème Soda Nesquik and 2 ml green food colouring Nutty . Serve scoops in serving bowls or in an ice cream cone. Vou water en geursel by. Decorate with chopped. Spoel skoon afdroogdoek in water uit. VOLMAAKTE ROLKOEK (Met erkenning aan Rina Fourie-Sűpra) 4 eiers 250ml ongeskifte. bakpoeier en sout saam en vou liggies by meel met metaal lepel.

If the dough is very stiff. place on a baking tray and flatten with a fork. crumbled 6 eggs 1 can (290 ml) Nestle Dessert Cream salt and pepper Preheat oven to 180° C. Add baking powder and sifted flour gradually. Roll into balls the size of a walnut. Add vanilla and beat in the Nestlé Condensed Milk. then turn out. Pour into each hole over vegetables and bake for 25 – 30 minutes or until golden and set. finely chopped 2 cloves garlic. Place shapes on a greased baking tray. “We make a living by what we get We make a life by what we give” . almond essence and ground almonds. Dust with icing sugar before serving. Heat oil and butter in a frying pan and cook the onion until very soft. 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. Whisk eggs. then stir in the Feta and butternut.CARAMEL ALMOND BISCUITS Light and crispy. Cut butternut into small cubes and boil.Winston Churchill 94 . Combine Nestlé Treat. crushed 200 g feta cheese. do not add all the flour. Divide among the muffin holes. Cool. MINI FRITATAS WITH BUTTERNUT AND FETA 1 kg butternut 15 ml (1 Tbsp) oil 30 g butter 2 onions. Leave in pan for 5 minutes. Cream and parsley together and season to taste. Bake for 10–12 minutes until light golden. Grease a non-stick muffin pan and line bases with circles with non-stick baking paper. 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. until light golden brown. Roll out the biscuit dough to a thickness of 1cm. Variations: Choc-chip biscuits – add 150 g chopped Nestlé EasyMelt chocolate to the basic dough mixture. steam or microwave until cooked. Bake for 10 -15 minutes. Place heaped teaspoonsful of almond mixture in center of each shape. Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for Chunky Cherry Cookies. Cream butter and sugar very well. Cut out shapes using cookie cutters. Top with glacé cherries or nuts. Add garlic and cook a further minutes.

for approximately 25 minutes until soft ball stage (test with a sugar C. press into base of 23 cm springform pan. Allow to set before cutting into squares to serve.it is°thermometer -180 ready when the drop forms into a ball when rolled between the thumb and index finger). Remove from the stove. Beat in melted white chocolate and then the cream. spoon over crumb crust. refrigerate until firm. Beat gelatine into cheesecake mixture. Pour into pan and leave to cool. stirring continuously. Press into pan. Press half of mixture into an 18 cm x 28 cm loaf 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. Divide mixture in half. Beat creamed cottage cheese and NESTLÉ Condensed Milk until smooth. 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. melted Combine biscuit crumbs and butter. melted 250 ml fresh cream 15 ml gelatine 60 ml water 100 g NESTLÉ EasyMelt Chocolate – Dark. Cut into squares when almost cold. Place sugar and water into a heavy saucepan.die kleur van vernuwing BLOU . WHITE CHOCOLATE CHEESECAKE 1 packet chocolate digestive biscuits 90 g butter. or drop a little mixture into a cup of tap water . refrigerate until firm. Stir over a low heat for 10 minutes until the sugar has dissolved. Work a few drops of colouring into remaining mixture. add the vanilla essence and beat until it begins to thicken. Add Nestlé Condensed Milk and bring to the boil. 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. Dissolve over hot water. icing sugar and desiccated coconut together. Serve in sliced wedges. Combine gelatine and water and allow to stand a few minutes. stirring all the time. GROEN . melted 500 g creamed cottage cheese 1 can (385 g) NESTLÉ Condensed Milk 200 g NESTLÉ EasyMelt Chocolate – White. stirring until the butter has melted.die kleur van kalmte 95 . Swirl dark chocolate through cheesecake mixture. Cook gently. Add the butter and syrup.

voeg blatjang en mayonnaise by en meng. Add flour. Gooi vis. peper en kruie by. VRA NA MEER HOENDER (Met erkenning aan Rina Fourie. Cover and simmer for 30 minutes or until the chicken is cooked through. cook for 1 minute. 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. Meng soppoeier met kookwater. Stir in The Ideal Milk and sultanas. Roer room by. Roer asyn en suiker by. 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 . garlic and curry powder in remaining oil. Bedien dadelik. sout. Gooi tamatiesmoor en knoffel in.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. Serve garnished with coconut. crushed 20 ml flour 30 ml sultanas Brown chicken in oil. 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. 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. Proe en geur nog indien nodig. Remove from saucepan and fry onion.CARRIBEAN CHICKEN CURRY 12 chicken pieces 2 onions. Bring to the boil and add chicken. Pak hoenderstukke. Strooi kaas bo-oor. gegeur met sout en peper in gesmeerde oondbak en gooi mengsel oor hoender. Haal deksel af en bak tot bruin.

Turn out onto a clean. Remove from oven and leave to cool slightly. nuts and sultanas. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. CHOCOLATE YOGHURT CAKE 180 g butter or margarine 310 ml sugar (260 g) 97 . then unroll and leave it to cool further. Spread icing over cooled loaf and sprinkle with chopped nuts. Trim edges to ensure rolling without breaking. Leave it for about 5 minutes. Sift dry ingredients together. Sift dry ingredients together.Preheat oven to 180 °C. For icing: Mix the creamed cottage cheese. For filling: Beat cream and sugar until thickened. 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. Add dry ingredients and mix well. and add cherries. TIP: Roll cherries in flour to prevent them from sinking to the bottom. Add. Spread over the Swiss roll and sprinkle peppermint crisp over it. Bake in a preheated oven at 180 °C for 10–12 minutes. Stir in the carrots. Cream the butter and sugars well together. to creamed mixture. Pour into a well-greased 23 cm loaf tin and bake in preheated oven for about 1 hour. Add orange juice and rind to mixture. with remaining ingredients. beating well. Leave in tin for a few minutes and turn out to cool off. Remove paper carefully and roll it up with the sugared cloth. CHERRY LOAF 200 g soft butter 1 extra large egg. 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.60 minutes. Bake in a preheated oven at 180 *C for 50 . dry tea towel sprinkled well with castor sugar. Roll up. Add eggs one at a time and beat well after each addition. Turn onto a wire rack to cool. Spoon into a lined and greased 23 cm loaf tin. Sift icing sugar and beat together until just smooth and fluffy. CHOCOLATE CREAM AND MINT SWISSROLL (Makes 1 large cake) 4 extra large eggs. and add egg and essence. Sift flour and cocoa powder and add to egg mixture. lemon juice and rind. Beat egg whites until soft-peak stage and fold in with a metal spoon.

stirring once. Remove from heat and add butter and milk while stirring. Serve with butter. if preferred. Bake in a preheated oven at 180 °C for about 45 minutes. Sit met toe oë in `n koel skemerbries. Top with yoghurt mix. Add three of the eggs. Bake in a preheated oven at 180 °C about 45 minutes. Reduce temperature to 160 °C and bake for a further 15 minutes. Mix well together and spoon into a greased 23 cm loaf tin. Tip: To make the sauce in a microwave. one at a time. bicarbonate of soda and baking powder together. word stil in jou gemoed en ervaar die Heilige Gees se vertroostende teenwoordigheid in jou lewe. salt. and essence and remaining egg until smooth. and beat until light and fluffy. 98 . 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. 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. For sauce: Put the chocolate in a heatproof bowl and place over a saucepan of gently simmering water until the chocolate melts. In a separate bowl. Turn out onto a wire rack to cool. cut the cake into slices and pour sauce over it. Be careful not to overheat the chocolate as it will become dry and crumbly when it cools. Leave to stand a few minutes before turning out onto a wire rack to cool. Add sugar. creating a marble effect. Cut with a knife through mixture. place all ingredients in a microwave bowl. until the chocolate melts. Sift flour. Cook on High for 2-3 minutes. Spoon chocolate mix into a 23 cm greased ring tin. Sift flour. cocoa and salt and fold in. mix the yoghurt. egg. To serve. essence and date mix.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. sugar.

Whisk the egg whites with the cream of tartar until stiff. Add in the sifted dry ingredients alternatively with the essence and the milk and water. Remove from heat and add essence. Sandwich with half of icing and ice top of cake with remaining icing. Icing: Heat butter and milk. Pour batter into two 20 cm round greased and lined cake tins. remove from heat and add vinegar. Add to melted butter mixture and whisk slightly until smooth. fold the egg whites into the flour mixture.35 minutes. Leave for a few minutes in tins before turning out onto a wire rack to continue cooling. Bake in a preheated oven at 180 °C for 50 – 60 minutes. Sift dry ingredients together. A woman is like a teabag. Cream together the butter and sugar until light and fluffy. Whisk until smooth and pour over cooled cake. Leave in tin a few minutes before turning out on cooling rack. 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. cocoa and icing sugar. Spoon cake mixture into a greased and lined 23 cm springform cake tin. Beat in the egg yolks and mix well.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. GRANADILLA BUTTER CAKE (Makes 1 cake) 125 g butter 4 extra-large eggs. For icing: Beat all the ingredients together until smooth and creamy in consistency. water and essence. Variation: pmit granadilla pulp for plain butter icing. Add granadilla pulp. It’s only when she’s in hot water that you realise how strong she is. Using a large metal spoon. Nancy Reagan 99 . Bake in preheated oven for 30 .

Variations: For crisper waffle. one at a time. 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. Cook batter for about 3 – 4 minutes until waffle turns light brown on each side. Sift flour and add with milk. Leave to cool and dust with icing sugar. Sprinkle cinnamon over bananas and serve with waffles. beating well after each addition. (Mixture should be thick). 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. melted 250 ml buttermilk Filling 60 g butter 80 ml fresh orange juice 6 ripe bananas. Serve with syrup. Bake in a preheated oven at 180 °C for 20 – 25 minutes. Add the sugar and stir until sugar has melted. Add the orange juice and bananas to the pan and cook for about 3 minutes. Spoon into a rectangular tin of about 20 cm x 24 cm. Heat the waffle iron and spray or brush the plates. Pour the batter onto the plates to cover about two-thirds of the iron. substitute buttermilk with 300 ml milk. Rest batter for about 30 minutes. Add egg.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. 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 . Add remaining ingredients and beat until smooth. CHOCOLATE COFFEE PUDDING (Serves 4 . Close it and wipe away excess.6) 2 extra large eggs. Dip cherries in flour and stir in gently. Filling: Heat the butter in a large frying pan. ice cream or any other fruit topping of choice.

COCONUT PUDDING (Serves 4 . Beat egg whites until soft and add with oil. then reduce the heat and simmer for 5 minutes. Bake in a preheated oven at 180 °C for about 40 minutes. DATE PUDDING (Serves 4 . baking powder and bicarbonate of soda. water and coffee powder together for about 5 minutes. Sift flour. add essence and pour syrup over pudding. Remove from heat and leave to stand for about 5 minutes. once taken from oven. one at a time and beat well after each addition. until light and fluffy. Cream butter and castor sugar. Serve with custard or cream. Remove from heat. Add eggs. Spoon in an ovenproof dish and bake for ± 50 minutes. Syrup: Boil sugar. Leave to cool and serve with whipped fresh cream or custard. stirring all the time. Pour into tart dish and bake in a preheated oven at 180 °C for about 45 minutes until golden brown. For sauce: Place the milk. Remove the pudding from the oven and pour the sauce over top of pudding.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. brown sugar and butter in a saucepan. Bring to the boil.Syrup: 125 ml sugar (100 g) 160 ml water 3 ml vanilla essence 5 ml coffee powder Beat egg yolks and sugar well. Spoon into a greased. Add milk and coconut.6) 100 g dates. Sift dry ingredients and add to sugar mixture. Place dates and water in a saucepan and bring to the boil. with milk and coconut and mix well. Sift dry ingredients and add. Babe Ruth FRUIT COBBLER (Serves 6) 60 g butter 125 ml sugar (100 g) 101 . medium ovenproof dish. Fold with dates and milk into egg mixture. Add eggs and vanilla essence and beat well. Stir over low heat until sugar dissolves. 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. It’s hard to beat a person who never gives up. boiling water and essence to sugar mixture. Mix lightly until smooth.

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. Pour into serving glasses and refrigerate until set. until sugar is melted. Refrigerate until mixture starts to set. 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. water and butter. Beat until smooth. 102 . It can be baked in any size dish for a variation. Pour sauce over hot tarts and allow to soak in. Cover with sliced fruit and press it slightly into batter. Serve with fresh cream or custard. Mix sugar and cinnamon and sprinkle over fruit. bicarbonate of soda and boiling water. TIPSY TARTS (Makes 12) 250 g dates. stirring constantly. chilled 125 ml castor sugar (105 g) 200 ml water 115 g can granadilla pulp Combine flour. Mix dates. Freeze these individual brandy tipsy's airtight for up to 3 months. Sift dry ingredients and mix alternately with milk and vanilla into creamed mixture. Remove from heat and stir in vanilla essence and brandy. sugar. Simmer until mixture thickens. gelatine and water in a saucepan. Bake in preheated oven at 180 °C for 25 – 30 minutes. Sift flour. Spread batter into a greased 32 cm x 22 cm cake tin or ovenproof dish. Cream butter and sugar. Stir in the dates with water mixture and nuts. TIP. Stir in juice and granadilla pulp. 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. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes. Beat milk until fluffy and fold into granadilla mixture. baking powder and salt and add to creamed mixture. Serve with cream or ice-cream. For sauce: Heat sugar. GRANADILLA CREAM (Serves 4) 40 ml Snowflake cake flour (20 g) 10 ml gelatine 250 ml apricot juice 170 g can evaporated milk.

dissolved in little water if necessary. crushed 15 ml medium curry powder 3 medium tomatoes. beaten 2 x 170 g cans tuna in water. chopped 3 extra large eggs. garlic and curry powder and sauté lightly for 1 minute. Place pastry over chicken filling. Cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Filling: Make white sauce by melting butter in a heavy-based saucepan. peeled and chopped 125 ml apricot juice 125 ml coconut milk 80 g dried apricots. large ovenproof dish. Add flour and heat through. 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.6) 3 boneless. Bake in a preheated oven at 200 °C for 20 – 30 minutes until golden-brown. Cut a few holes and decorate with pastry off-cuts. sugar and seasoning. juice. chopped (about 400 g) 15 ml cooking oil 1 medium onion. Add tomatoes. Sprinkle extra cheese over and bake in a preheated oven at 180 °C for about 45 minutes. Add milk and boil until it start thickening. skinless chicken breasts. Crust: Mix flour and salt. 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 . 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. Add apple. milk. Thicken with flour. Roll out the dough on a lightly floured surface to a thickness of 3 mm. drained 2 onions. chopped 2 cloves garlic. Remove from heat and add remaining ingredients. Beat remaining ingredients together and add to flour mixture. apricots.CHICKEN CURRY PIE (Serves 4 . 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. Add onion. Spoon into a greased. chopped 10 ml sugar salt and freshly ground black pepper to taste 1 green apple.

finely chopped 15 ml fresh parsley OR 5 ml dried 15 ml chopped fresh tarragon OR 5 ml dried Mix all ingredients together well. MINCE ROLL (Serves 4 – 6) FILLING 30 ml cooking oil 1 onion. and place on a greased baking tray. and mix to a soft dough. dip into batter. Drain on paper towel. Rub in margarine and add cheese. TARTARE SAUCE 250 ml mayonnaise 2 extra large eggs. salt and sugar. Add onion and garlic and sauté a few minutes. Add dried herbs. roll up like a Swiss roll. 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. Spoon meat onto dough. Coat fish with extra flour. freeze. Add chutney and leave to cool slightly. Bake in a preheated oven at 180 °C (350 °F) for 50 minutes. For dough: Sift flour. TIP: Cut roll into 2. Serve with Tartare Sauce. Roll out into a 20 cm x 30 cm rectangle.cooking oil for frying Sift flour and salt. 104 . Make a few incisions in roll. Season with salt. Brush with beaten egg or milk. Beat egg and milk.5 cm slices. pepper and parsley. hard-boiled and finely chopped 10 ml finely chopped gherkins. cover and chill in refrigerator until ready to serve. 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. add to dry ingredients. optional 2 spring onions. and bake as required. oil and beer. and fry in shallow oil.

Heat frying pan and fry rotis in a little oil. crushed 15 ml chopped root ginger 3 ml ground turmeric 10 ml ground cumin 10 ml ground masala 1 tomato. Sprinkle feta over and fold pastry 105 . Pastry: Sift the flour and salt together. cut into 2 cm pieces 1 onion. reduce heat and simmer for about 15 minutes. roll up and serve immediately. Variation: Substitute cumin and masala with 15 ml ground curry powder. 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 golden brown. Filling: Place butternut.MINCE ROTIS (pancake) (Serves 4 – 6) Mince filling 30 ml cooking oil 500 g lean beef mince 1 onion. Add tomato. Leave to cool. Add spices and fry for a further minute. peeled and cut small pieces. 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. leaving an edge of about 5 cm open. Leave to rest about 15 minutes. Fill with mince. halved and quartered 8 cloves garlic. Arrange butternut on pastry base. garlic and ginger and sauté until soft. Roll out each piece to a round size of about 20 cm in diameter. Roll out the pastry on a lightly floured surface to a thickness of 3 mm. unpeeled 80 ml olive oil 4 – 5 fresh rosemary sprigs 100 g feta. Rub in the butter until mixture resembles breadcrumbs. mixing well. into a circle of about 35 cm. Cut the sausage into about 10 pieces. chopped 2 cloves garlic. one at a time. Add a little at a time to dry ingredients. Turn out on flour surface and roll the dough out flat into a rectangular shape. onion and garlic cloves on a baking tray. drizzle with olive oil and bake for about 25 minutes. skinned and chopped 300 ml meat stock salt and freshly ground black pepper to taste 2 medium potatoes. kneading lightly to a soft dough. flesh of garlic and rosemary sprigs. stirring constantly. Mix egg yolk and water and add to dry ingredients. Add potatoes and simmer for a further 20 minutes. Cover with lid. Whisk oil and water. or until the butternut is soft. Spread the soft butter over the dough and roll up like a swiss roll to form a sausage. stock and seasoning and bring to the boil. until about 5 mm thick. broken into small pieces Pastry: Sift flour and salt in a large bowl. Knead lightly on floured surface until smooth and cover in plastic wrap and refrigerate for about 20 minutes. Top butternut with onion.

Serve warm or cold. Bake in a preheated oven at 200 °C for 10–12 minutes. herbs and seasoning. 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. Add onion. Add chicken strips and fry until starting to brown. Topping: Heat oil in a heavy-based saucepan. Filling: Mix all ingredients together and pour into base. The beginning of anxiety is the end of faith.30 minutes. Press dough into a greased 28 cm pizza pan. Leave to cool slightly. Roll pastry to a thickness of 3 mm and line base and sides of a greased 24 cm loose-bottomed flan tin. Bake in a preheated oven at 200 °C for 25 . George Muller TUNA AND MUSHROOM PIE (Makes 1 pie) Base 106 . crushed 15 ml chopped root ginger 1 green pepper. lightly beaten salt and freshly ground black pepper to taste 1 ml paprika Pastry: Sift flour and salt. Reduce oven temperature to 180 °C.edges over filling. Add enough water to mix to a soft dough. 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. garlic. Bake in preheated oven for 25–30 minutes until golden brown. chopped 125 ml Cheddar cheese. Bake in a preheated oven at 200 °C for about 25 minutes. overlapping pastry. cut rings 2 cloves garlic. cut strips 1 large onion. 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. Top with cheese. But. the beginning of faith is the end of anxiety. Whisk buttermilk and oil and add to dry ingredients to make a soft dough. ginger and green pepper and sauté until soft. Serve immediately. Rub in butter until mixture resembles breadcrumbs. Add peri-peri sauce and heat through. grated 250 ml sour cream 3 extra large eggs. Layer all ingredients on pizza base. Knead until smooth and leave to rest for 30 minutes in refrigerator.

add onion and all the other ingredients. chopped 15 ml cooking oil 2 extra-large eggs. Pour over vegetables. Filling: Sauté onion in oil until soft and spoon out.250 ml Snowflake cake flour (140 g) 125 g butter or margarine 250 ml grated Cheddar cheese Filling 1 onion. VEGETABLE QUICHE (Serves 4 . For pastry: Mix all ingredients to a soft dough in a food processor or by hand. eggs. Spoon all ingredients onto the pastry base. 107 . 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. beaten 250 ml milk 200 g can tuna chunks. For filling: Blanch broccoli florets for 1 . Press firmly into a greased 23 cm pie dish. tomatoes and leeks until slightly soft. Drain well. chopped or 2 leeks. Bake for 40 . Pour into the pastry base and bake in a preheated oven at 180 °C for about 35 minutes. cheese and butter by using a food processor or rub in with hands. Press into base and sides of a greased 24 cm quiche dish. Heat butter and sauté garlic. 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. sugar. herbs and seasoning. Whisk the eggs and milk.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. Whisk milk.2 minutes.45 minutes. crushed 125 g cherry tomatoes 1 small onion.

Bake for 15 – 20 minutes until golden brown. Whisk eggs. milk. Add mashed bananas and sultanas to dry mix. the batter should still be lumpy. Spoon into greased muffin tins. bicarbonate of soda and salt together. Mix dry ingredients in a bowl. 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.ALMOND BERRY MUFFINS (Makes 12) 500 ml Snowflake cake flour (280 g) 2 ml bicarbonate of soda 200 ml sugar 2 extra large eggs. Cool a few minutes in tins before turning out onto a wire rack. stirring until just combined. mashed 50 g sultanas Preheat oven to 200°C. Pour egg mixture into dry ingredients and mix until just combined. In another bowl. Bake in preheated oven for 15 – 20 minutes. filling each to two-thirds full. or until golden brown. Beat egg and milk. beaten 125 g butter. Mix only until flour is moistened. 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. two-thirds full. Add mixture to dry ingredients. whisk eggs. milk and oil together. Add raspberries and stir lightly. batter should still be lumpy. Do not overmix. melted butter and essence. Add oil and honey. baking powder. 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. Add sugar. Sift the flour. Cool for a few minutes on a wire rack. Spoon mixture into greased muffin tins until two-thirds full. Do not over mix. Bake in a preheated oven at 200 °C for 20 – 25 minutes. salt and cocoa powder together. Add sugar and ground almonds. Add sugar. batter should still be lumpy. LEMON POPPYSEED MUFFINS (Makes 12) 108 . Spoon mixture into greased muffin tins. Stir into dry ingredients and add chocolate chips. baking powder. Serve warm with butter.

109 . mixing until just combined. Leave to cool in oven. rind and poppy seeds. Remove from heat. Spoon into greased muffin tins. Beat oil and sugar together.20 minutes until golden brown. place teaspoonfuls on greased baking tray or pipe in long shapes for éclairs. Return to heat and stir quickly until a ball forms in the middle. Remove from heat and leave to cool for about 5 minutes. the batter should still be lumpy. Bake in preheated oven for 15 . chopped (500 ml) 250 ml grated Cheddar cheese (100 g) 2 extra large eggs 375 ml milk Sift flour. cheese and parsley. oil and milk together. Add to dry ingredients. baking powder and seasonings together. Add yoghurt.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. Tip: These muffins can be successfully frozen for up to 3 months. allowing butter to melt before water boils. confectioner's custard or savoury fillings. Bake in preheated at 200 °C for 15 – 20 minutes until golden brown. 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. chopped pepper. two thirds full. filling each about two-thirds full. Bring slowly to the boil. Spoon into greased muffin tins. 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. Bake in a preheated oven at 200 °C (400 °F) for 10 minutes. and add flour and salt. Whisk eggs. Add eggs and beat until mixture is light and fluffy. If making puffs. Reduce heat to 180 *C (350 *F) for 15 minutes. Sift dry ingredients together and fold into wet mixture. Add eggs one at a time. beating well after each addition until dough is stiff. Add mushrooms. lemon juice. 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. Fill with cream. and the dough comes away from the sides. Cool for a few minutes on a wire rack and serve warm with butter.

forming a stiff dough. Spoon into muffin tins and bake for 10 . Serve warm. in a cool place for 1 day or frozen for 3 months. Sift dry ingredients together. Fold the third of pastry without butter to middle to meet the other end piece. melted Preheat oven to 200°C.TIPS: Raw dough can be kept. Whisk egg. then fold. Refrigerate for at least 30 minutes. When needed. turn and roll out. Cover two-thirds of pastry with half of remaining butter. 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. When a man’s ways please the LORD. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes or until golden brown. Mix until smooth. Mix iced water with lemon juice and cut in with a knife. 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. simply reheat for a few minutes to make crisp. Store empty shells in an airtight container. Fold in thirds again. Keep covered and chill for a while. Add crushed chillies and cheese. Add to dry ingredients and mix until just combined. add half to flour and rub in until mixture resembles breadcrumbs.12 minutes. he maketh even his enemies to be at peace with him 110 . milk and melted butter. covered. Flour surface and roll pastry to a thickness of 5 mm and keep rectangular. Roll out and place remaining butter on two-thirds of pastry. Cut butter into pea-sized pieces.

Sprinkle paprika over. Bake in preheated oven for 15 minutes and remove from tins. Add spices and bring to the boil until it starts to thicken. Whisk lightly to dissolve gelatine completely. finely chopped 30 ml chopped fresh parsley or 10 ml dried 5 ml salt ground paprika for topping Preheat oven to 180 °C. remove spices and drizzle over jellies. Remove from heat and cool.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. Amarula and vanilla essence ad mix well. Pour into individual 250 ml moulds and refrigerate until set. Beat remaining two eggs. drained 4 extra-large eggs 250 ml grated Cheddar cheese (100 g) 250 ml milk 60 ml Snowflake Cake Flour (35 g) 1 onion. Add gelatine and sugar. 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 . Grease small muffins tins. Add remaining milk. but do not allow to boil. Remove from heat. TO MAKE SYRUP: Heat rooibos tea and castor sugar until dissolved. mix with all other ingredients and spoon into tins. Boil two eggs until hard and chop fine. Flake the tuna. about four to six hours. TUNA TARTS (Makes 18) 170 g solid tuna. To serve. about 10 minutes.

Chill in fridge. sugar and orange rind until well combined. Smooth surface. Bake in a preheated oven at 180 °C for 20 – 25 minutes. Beat butter and sugar together. Sprinkle with flaked almonds. cool in pan before cutting. Sift dry ingredients and add.18 minutes. Cool off slightly. Add eggs and beat. ground almonds and essence. Add egg and beat until light and fluffy. Leave to cool and cut into slices. Add flour and mix to a soft dough. Knead lightly and press into a greased swiss roll tin of about 23 cm x 32 cm. Leave to cool off. BANANA DATE SLICES (Makes about 24) 250 ml dates. Simmer for about 1 minute or until thickened. Brush with warm apricot jam. then rub in the butter. Add enough water to mix to a firm dough. Bake in a preheated oven at 180 °C for about 15 . Fold in the flour. Topping: Cream butter. Filling: Spread jam over base of pastry. 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. water and honey and boil in a small saucepan. Mix well and spread mixture in a greased pan of about 20 cm x 24 cm. 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. 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. 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. Add eggs and beat until light and fluffy. Press mixture into a well greased 20 cm x 24 cm rectangular tin. Bake in a preheated oven at 180 °C for 25 – 30 minutes.Base: Beat butter and sugar together. Icing: Sift icing sugar and beat 112 . Add almonds and spread over base. with date mixture and banana. Spoon almond mixture evenly onto the pastry. Bake in a preheated oven at 180 *C for about 10 minutes. Beat butter and sugar together.

Fill pastry shell. VARIATION: Substitute bananas with any other fruit of choice.with butter and enough lemon juice to make a spreadable icing. roll out pastry to a thickness of 3 mm and line a greased 24 cm loose-bottomed flan tin. For filling: Sponge gelatine in cold water and dissolve over hot water. deep oil and fry until golden brown. Drain on kitchen paper and sprinkle with castor sugar. Dip fruit pieces in hot. Slice bananas into chunks and mix in batter until covered. beaten 100 ml milk 30 ml sugar 15 ml lemon juice 3 bananas cooking oil for frying Sift flour. 113 . Fold into strawberry mixture. add lemon juice and 100 ml of sugar. leave for a few minutes to allow the gelatine to swell. Cook while stirring constantly in a heavy-based saucepan until thickened. Knead well. then bake a further 5 minutes until pastry is golden brown. then dissolve over boiling water. Allow to cool in pan before turning out onto wire rack to cool completely. 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. Store in an airtight container. Add strawberries and chill mixture until it starts to thicken. DELICIOUS FRUIT PUFFS (Makes ± 20) 310 ml Snowflake cake flour (175 g) 8 ml baking powder 1 ml salt 1 egg. Spread over. Cover and refrigerate for 30 minutes. Add egg. Remove paper and beans. sprinkle with cinnamon and cut into squares. and garnish with strawberries and whipped cream. Add sugar and rub in butter with fingertips until the mixture resembles breadcrumbs. milk. chill until set. baking powder and salt together. Remove from heat and stir in gelatine until dissolved. Add egg yolks and essence and work into a firm dough. Beat egg yolks slightly. sugar and lemon juice and whisk until smooth. Beat egg whites with remaining sugar until soft peak stage. TIP: Sponging: Sprinkle powdered gelatine over cold water. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. On a floured surface. such as apples. 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 coconut. about 20 cm x 20 cm in size. Press mixture into a well greased 20 cm x 114 . Topping: Combine condensed milk. Cool slightly in pan. Mix well and spoon into a greased 23 cm x 32 cm swiss roll pan. butter and syrup in heavy-based saucepan. roughly chopped Base: Sift flour and add sugar. Rub in butter until dough is formed. Remove from heat and spread hot over baked base. Add egg yolk and mix until light and fluffy. Bake in a preheated oven of 180 °C for 15 – 18 minutes. Cut into squares. 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. Add dry ingredients and mix to form a stiff dough. Top cake with icing and sprinkle muesli over. Add icing sugar and water until a smooth mixture. Add eggs and beat until light and fluffy. sugar and honey in a mixing bowl. Leave to cool. Bake in a preheated oven at 180 °C for about 15 minutes. Whisk continuously over heat for about 8 minutes or until mixture thickens and becomes golden brown. press down lightly and refrigerate before cutting. Press in greased base of a pan. Topping: Beat butter and honey in a bowl. Sift flour and add alternately with milk. Sprinkle with nuts.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). 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.

Roll out dough to a thickness of 5 mm. Store koeksisters in the refrigerator before serving. if possible. then cut into bars. dissolve the sugar in the water and bring to the boil. Bake in a preheated oven at 180 °C for 20-25 minutes.overnight. cinnamon. optional Heat butter and chocolate in a saucepan until melted. Dip immediately into ice cold syrup. and return to oven for a further 5 minutes. return to refrigerator. Sift flour and cocoa powder and add with nuts. golden syrup and butter in a saucepan. Boil for 10 minutes and leave to cool. 115 . Beat eggs with 200 ml water and add to dry ingredients. Cover with plastic wrap and leave to rest at least one hour. Stir in eggs. making sure that the koeksister is soaked through. MOIST CHOCOLATE BROWNIES (Makes about 20 brownies) 125 g butter or margarine 200 ml sugar (150 g) 2 extra large eggs. Suitable for freezing. Add ginger. Cut into squares when cold. Add sugar and honey. Stir in roughly chopped nuts. chopped. or until golden brown. Store in an airtight container. mixing to a soft dough. Cut strips 1 cm wide and 8 cm long. until smooth. Pour into a greased tin of about 20 cm x 20 cm. Remove from oven. Add sugar. lightly beaten 60 ml cocoa powder 100 g dark chocolate 30 ml honey 250 ml Snowflake cake flour (140 g) 100 g walnuts. Deep-fry koeksisters in oil until brown on both sides. 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. lemon rind and lemon juice.24 cm rectangular tin. join end and roll. Add more water if necessary. Stir over a low heat until butter has melted and sugar has dissolved. Simmer gently for 5 minutes. Knead the dough lightly for a few minutes. Remove with a slotted spoon and turn onto a wire rack. Rub in margarine until the mixture resembles fine breadcrumbs. Join ends of 3 strips and plait. Refrigerate until very cold . If syrup becomes warm. For topping: Place brown sugar. Mix cream of tartar and cold water together and add to the syrup. Alternatively. For dough: Sift dry ingredients together. Bake in a preheated oven for 20 – 25 minutes. spread with prepared topping mixture. take two strips 15 cm long. Leave to cool in tin. Remove from heat.

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. Variation: Substitute the chicken or roast with streaky rindless bacon. salt and pepper. then place onto pastry. Spoon a teaspoonful of apricot jam onto middle of each circle of dough. 116 . Sprinkel paprika over and bake in a preheated oven at 200 °C for about 20 minutes. and the inside still raw. Turn onto a wire rack to cool. Mix and knead lightly to smooth. turkey or roast. separated about 50 ml water 200 g smooth apricot jam 300 ml sugar (240 g) 500 ml desiccated coconut (160 g) Sift the flour. Beat egg whites until soft peak stage. Keep one in the refrigerator while using the other. Add castor sugar and rub in butter. coarsely chopped 1 onion. mixing to form a soft dough. Press evenly in a greased baking tray of about 23 cm x 32 cm or two smaller ones. Line the base of a greased patty pan tins with dough circles. Top with cheese. Add coconut and spoon egg mixture onto apricot jam filling. Shake the bag until the jam is well coated with flour. Cut into squares. Whisk milk and eggs and pour over.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. Beat egg yolks and water together and add to dry ingredients. parsley. 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. Roll dough out thinly and press out circles.TIPS: Do not fry koeksisters too quickly or the outside will be cooked. Whisk oil and milk and add to flourmixture. Topping: Heat oil in a heavy-based saucepan. Use two bowls of syrup. Bake in a preheated oven at 180 *C for 20-25 minutes. Keep koeksisters in the deep-freeze and remove 30 minutes before use HERTZOGKOEKIES (Makes 25 . put spoonfuls of apricot jam into a plastic bag containing flour. Fry meat and onion lightly and layer over base. Add the 300 ml sugar gradually while still beating. TIP: When making jam tarts. baking powder and salt together.

Roll up and cut diagonally in half and arrange to form a Bent log shape. Beat until soft and smooth. Pour into a lined and greased 23 cm x 32 cm Swiss roll tin. using a Christmas biscuit cutter. Cover Swiss roll with chocolate icing and mark with a fork. make a hole in the dough. use an icing nozzle to make holes for the ribbons. and so on. Melt chocolate in a small bowl and beat into butter cream. add to creamed mixture and knead to form a stiff dough. Sift dry ingredients. Remove paper carefully and roll with cloth and leave for about 5 minutes. Remove from oven and allow to cool slightly.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. TIP: For hanging biscuits. Add essence and egg and beat until light and fluffy. cut into shapes. 117 . Bake in a preheated oven at 200 °C for 8 – 10 minutes. Add essence and milk. Place on a greased baking tray and bake in a preheated oven at 180 *C for 10-15 minutes. Cut off edges to ensure rolling without breaking. If hanging the biscuits from a Christmas tree. Unroll and cool off further. knocking lightly to remove air bubbles. Remove biscuits from tray using a spatula. Ice with glacé Icing and decorate with silver balls. place biscuits onto a wire rack to cool. For filling and icing: Cream butter. Allow mixture to stand for only a few seconds. Roll out to a thickness of 4 mm and. Dust with icing sugar and decorate. sift icing and add. or until light brown on the edges. sprinkled well with castor sugar. 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. Christmas biscuits may also be dipped in melted chocolate before decorating. Unwrap Swiss roll and spread with half of icing. Turn out onto a clean tea towel. Add water and mix through.

saving some for piping. Pipe cream around the edge. PAVLOVA WITH PEACH AND MASCARPONE 4 large egg whites .sliced 1kg stewing lamb. Sprinkle over each layer. Top cake with remaining cherries and decorate sides with chocolate shavings. Hollow out the centre slightly. Top with second layer of cake and spread with remaining icing. Cover the sides of the cake with whipped cream. Top with a quarter of the drai ned cherries. then stir into the bredie. Prepare the Moir’s cake icing according to pack directions. Sift the cornflour over the meringue and fold in gently. Mix Maizena with a little cold water.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. cubed 300ml boiling water 2kg pumpkin. Add potatoes. Beat egg whites with salt until soft peaks form. 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. Spread half the icing over one layer of cake. pumpkin. Beat in the vinegar. Refrigerate for an hour before serving. peeled. Cover and simmer gently for 1 hour.BLACK FOREST GATEAU 1 box Moir’s super moist chocolate cake 1 x 410g can black cherries – drain. Add sugar and vanilla gradually and beat fir about 10 minuites until stiff and glossy. PUMPKIN BREDIE 25ml oil 2 cloves garlic – crushed 50ml Bovril 300g baby potatoes – washed 5ml Robertson ground ginger 10ml brown sugar 2 large onions . spice and sugar and simmer a further 45 minutes or until meat is tender. Stir some of the hot gravy into the Maizena mixture. seeded and cubed 5ml ground cinnamon 50ml Maizena Heat oil in large saucepan and sauté onions and garlic until soft. Mix Bovril and boiling water and add to saucepan. Pile meringue onto a greased tray to form a 22cm circle. Add the meat and brown on all sides over a high heat. Allow to simmer for a further 10 minuts until sauce has thickened slightly. When cooled mix 50ml juice from the black cherries with the Kirsch or brandy. Reduce oven 118 . Season with salt and freshly ground pepper and serve with rice.

skep in gesmeerde bakskottel en pak die piesangskywe daarop.temperature to 120°C and bake meringue for 20 minutes. Klits die eierwit met die suiker totdat dit dik. Pile mixture onto the meringue and arrange remaining peaches on top. 119 . Bak 2 uur in matige warm oond totdat die vleis sag is. Cool. doop in die suurlemoensap en stop dit in die buikholte van die tarentaal. schnapps. eiergeel. stywe meringue vorm. Strooi sout en peper oor en vryfbietjie meelblom in. Beat mascarpone until creamy and fold into the cream. Grease a four sided tin and pour the mixture in. Bake for 3/4 hour at 180°C. Drain peaches and fold half into the cream mixture. 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. Place peaches. 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. Skil die piesangs. Beat cream and sugar until stiff. PIESANG-PATAT 2 koppie gaar patat 1 eier – geskei 2 e suiker 1 peisang. bottel en sout saam. sny in kwarte. Sprinkel res van suurlemoensap oor die tarentaal. in skywe gesny 2 e botter ½ t sout Klop die patat. Smeer die meringue met `n vurk oor die patatmengsel. Bak 30 minute in matige oond. Allow to cool. Sit die spek oor die bors. Haal uit en laat die tarentaal bruin bak. Turn oven off and leave meringue in the oven for a futher 20 minutes. stip met baie botter en vou die tarentaal toe in tinfoelie (blink kant na binne). peach juice and lemon juice in a saucepan and heat gently for 10 minutes. Garnish with fresh mint leaves.

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).

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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.

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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.

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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.

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except the cocoa powder. first leaving plenty of extra film at the edges to fold over the top. 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. This also works very well with limes.SALTED PRESERVED LEMONS (With acknowledgement to Jamie Oliver – The Naked Chef) This is a Moroccan recipe. into a bowl and put over a pan of simmering water on low heat to melt. To help with turning out. Mix the ingredients together and place in the container which acts as your mold. Put chicken/fish into a foil bag and bake with the lemon salt. Cut a cross into the lemons – almost to the base. You must use sea salt not table salt – table salt is too chemical and harsh. Use to season stews and soups. for dusting Break the biscuits into small pieces directly into a large bowl. Tips: The peel is edible. cherries and bits of meringue. The lemons will be ready after one month of preserving. and then your plans will succeed. In a bowl mix the spices into the sea salt. Leave in the refrigerator to firm up then turn out and cut into chunky slices. and will last for about 2 years. The less space there is between the lemons the more attractive it will look and you won’t need to use so much salt. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. Commit your work to the Lord. Uses: For seasoning rice and couscous – it works like salt and makes the rice and couscous lemon scented. 124 . Put the rest of the ingredients. but so that the quarters stay together. line a 30 by 20 centimetre container with cling film. crumbled into small pieces 150gr butter 1 tablespoon golden syrup 200gr good quality chocolate Cocoa powder. Fennel seeds Coriander seeds Cinnamon stick Peppercorns Bay Leaf Sea salt Large fat Lemons (preferably Sicilian ones with the leaves still attached) . 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. pistachio nuts. Add the pecans.

leaves pickled bulb garlic 200gr butter 2 tins (cans) peaches in natural juice. vinegar. then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned. 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. Put the pasta in a bowl. 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. Bake in the preheated oven for 1 hour or until set. boned 1 bunch fresh thyme. Put the jam on the bottom of a pie dish and spread it evenly. cucumber. Add the milk. bread crumbs. and place in the round metal container. 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. and black olives into small pieces. Separate 3 of the eggs. PORK WITH PEACHES (With acknowledgement to Jamie Oliver – The Naked Chef) This fruit and meat combo is great. Using a fork mash the cooked garlic cloves on the board with a little salt. vanilla essence. drained Salt and freshly ground black pepper Around 15 slices of pancetta. streaky bacon. Put the yolks in a bowl with the remaining whole egg and beat together. Add the oil. and seasoning. and drain. and 3 ounces (85 grams) of the sugar. add to the salad. Pour the egg and milk mixture over the jam. and simmer for about 5 minutes or until al dente. 1 ½ kg pork loin. Give it a bash as it makes a really good change to plain old roast pork. add the pasta and garlic.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. Put the garlic to one side for the dressing. about half the size of the pasta. Roughly chop the herbs and place these in the container. Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Cut the tomatoes. Pile this mixture on top of the pudding mixture.

fyngedruk Meng bestandele met water of melk en maak aan soos vetkoek deeg. 126 . `n Gewonde oester heel sy skulp met `n pêrel. Strooi Aromat of Fondor oor. working away from the eye meat. 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. and half of the white wine. crushed Salt and freshly ground black pepper A couple of lugs (2 tablespoons) olive oil. Lay the pancetta. When ready. and tie up firmly with 3 to 4 pieces of string. Starting slightly in from the side of the meat. leaving the skin side uncovered. To do this. Stir and add the rest of the wine with a glass of water or stock. zested and juiced 1 tablespoon coriander seeds. Roast for around 1 hour until the skin is crisp and golden. thyme. Bak soos vetkoek in warm olie. and a good pinch of salt and pepper. Check the seasoning and consistency and serve drizzled over the sliced pork. MINT AND LIME MARINADE (With acknowledgement to Jamie Oliver – The Naked Chef) 250ml natural organic yoghurt 2 good handfuls of fresh mint. Push the butter into the pocket and pat back into shape. Score the skin of the pork through the fat. the garlic cloves. this will ensure your stuffing won't fall out. Strain and add any extra juices from the rested pork. Place skin-side up in a roasting tray with the remaining peaches. Squash the cooked garlic and add 1 tablespoon of flour. YOGHURT.Preheat the oven to 220°C. the incisions should be about 1 centimetre apart. 1 tin of peaches. Make a pocket for the stuffing by cutting an incision at an angle. Turn over. 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. chopped 2 limes. then place the tray over a high heat. Simmer and leave to reduce for a few minutes. remove most of the fat from the roasting tray. slowly slice along the loin not quite to the end. Voeg die boeliebief by. remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce.5 centimetres) deep in the centre of the streaky part of the loin. bacon or Parma ham over the pork. about 3 inches (7.

peper en blatjang na smaak Meng alles saam en bak vir 30 minute of tot gaar. 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. Sit lou warm voor. 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.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. Druk skons uit. Meng room en lemonade en voeg by meel mengsel. Gooi kaas en bietjie rooipeper oor. bakpoeier en sout saam. Ware skoonheid is hoe jy van binne voel en mense kan dit in jou oë sien. Bak 15 minute of tot gaar in ‘n voorverhitte oond van 180°C.3ml (1/3 koppie) olie ± 167ml (2/3 koppie) melk Die totaal van die vleistof moet 350ml wees. soppoeier en karringmelk tot deeg. Gooi in gesmeerde broodpannetjie. Skep in gesmeerde kolwyntjiepanne. 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. 127 . Meng bogenoemde bymekaar.

Skep teelepel vol en bak in warm olie tot goudbruin. Meng bakpoeier en meel.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. Rasper kaas bo oor. 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. spek in stukkies gekap. 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. 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………. Voeg by vismengsel en meng tot ‘n stywe deeg. ui. ‘n ui en groenrissie gekap asook sampioene gesny. 128 . melkmengsel. asyn. Gooi die volgende oor: Weense worsies gesny. Voeg die vis. 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. sout en peper by. Prik die eiergele. Druk vis fyn.

Voeg vaniljegeursel by en gooi oor warm poeding. Skep 1 eetlepel deeg onder in. 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. Klits eiers baie goed en voeg by. suiker. dan weer deeg bo oor. Spuit in kolwyntjie pan. Bak in oond van 180°C tot ligbruin. Deeg is baie slap. dan maalvleis. konfyt en botter goed. 129 . Enige gaar vleis kan ook gebruik word. Sous: Kook die room en suiker saam en laat dit afkoel. 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. 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. Voeg die volgende by: koekmeel. Sny net voor opdiening die piesings is. sout en aromat. eiers en olie saam. Voeg res van bestandele by. Gooi koeksoda by melk en voeg by mengsel. bakpoeier.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. Bak tot gaar (180°C) en gooi die sous oor.

Stroop: Kook al die stroop bestandele saam en gooi oor die poeding as dit net uit oond kom. Maak alles in vuurvastebak aan . Gooi kokende melk en botter by en meng goed. Gooi alle bestandele bymekaar en kits weer goed. Stroop: Kook al die bestandele saam vir 5 minute. 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. 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. Gooi die stroop oor die tert sodra dit uit die oond kom.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. Bring melk tot kookpunt en smelt botter daarin. Voeg die lemoensap en gerasperde skil by. 130 . mikrogolf vir 12 minute roer kort kort tot dik en gaar. Meng droë bestandele by eiermengsel. Bak in groot gesmeerde bak. (stroop moet ook warm wees). Bak in oond 160°C of tot gaar.

Laat staan ±1 uur (belangrik).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. Bak in warm olie nie te warm nie. Meng goed en vou suikermielies in Bak. Gooi rooiwyn oor en bak in oond vir ongeveer 4 ure teen 180°C. Prik die vleis aan die kant waar die been uitgehaal is. 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. Sny in skywe en bedien. Voeg alle ander bestandele by behalwe suikermielies. Maak aan maar nie te slap nie. Bak 1½ uur teen 160°C (mengsel is baie slap). 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. Gebruik tou om dit vas te maak of spesiale net. Reguleer self jou plaat. Rol rib styf op. SPRINGBOK ROLRIB (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Ontbeen rib van medium grootte Springbok. met mespunt. Plaas in houer en los in yskas vir ongeveer 48 uur. 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 . Voeg melk by. Moet nie weer roer nie skep dit net so.

druk in pan en pak lae met vleis en skyfies. KANEELBOLLETJIES . Heerlik saam met kapokaartappels. Bak 45 minute in ‘n matige oond. Bring tot kookpunt. Prit nog 5 minute. Sif meel en sout saam en meng goed met konfyt mengsel. 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. Tamaties. Voeg Kerrie en sout by. Verhit oor lae hitte en roer tot suiker opgelos is. Sit warm voor. BEETBLATJANG (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 500ml bruin asyn 3 koppies suiker 6 koppies beet (gaar. Voeg beet en uie 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. Voeg die perskeskywe en die stroop van die perskes by. sampioene en speserye. Rol bolletjies so groot soos okkerneute en sit in vuurvaste bak. Laat prit vir 30 minute.Kook hoender sag met naeltjies. ook bekend as liefdesappels geniet met oorgawe. Voeg mielieblom by en kook goed deur (5 minute). sout en peper. worchestersous en blatjang by en braai effens. Laat die wors sowat 10 minute in the sous prut. Sny vleis fyn. 132 .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. Meng met soppoeier. Bottel warm. Meng met gesmelte botter. Kors: rol die skyfies fyn. Maak aan tot stywe deeg. Voeg tamtiesous. Goei kokende stroop oor en bak 180°C vir ½ uur. Meng koeksoda met ‘n bietjie water en voeg by.

Voeg 2 teelepels bakpoeier by. suurroom en laat eenkant staan. Roerbraai uie en spek. ½ teelepel sout en ¼ teelepel peper by. Meng alles saam en verkoel in yskas (sit Idealmelk in yskas voor gebruik). Voeg 3 eetlelpels meel. Meng al die bogenoemde behalwe die kaas saam en sit dan op die kors. Rol puff pastry uit so groot soos jou Pyrex bak. Kook die spinasie in soutwater. Meng met 1 geklitste eier. 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. Klits eiers en roer houer roomkaas by. Bak teen 190C vir 25-30 min 133 . PASTEIKORS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Vinnige en maklike kors om oor enige pastei of maalvleis te gooi. Skep eetlepels vol in warm olie. Verhit pynappelsap (1 koppie) en maak jellie daarmee aan. 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. 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. Strooi kaas booor. Voer bodem en kante van gesmeerde bak met deeg uit. Bak teen 180°C tot goud bruin. Bak tot bruin. Klits Ideal melk tot 2 maal die hoeveelheid.AARTAPPEL FRIKADELLE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Rasper 1½ koppie rou aartapel.

Verhit die sjokolade en kondensmelk saam tot glad en giet in die voorbereide koekpan. Voer uit met bakpapier en smeer die papier ook met botter. Dust with a little castor sugar. botter en eier saam. Beat with an electric beater for 2 minutes or 4 minutes by hand. 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. Boil for 3 minutess. gekap 1 blik (397 g) versoete kondensmelk 180 ml botter 250 ml strooisuiker 2 ekstra-groot eiers.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. stir in water and sugar. Voeg vrugtekelkie by. Sit voor met geklitste room. Combine all cake ingredients in a large bowl.5 litre ring tin (or any other suitable container).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 . Verroom wit suiker. Pour into greased and floured 2. Meng bruinsuiker en neute en strooi bo-oor. Voeg by die bottermengsel en klits 134 . Once cooled. place on wire rack to cool. Klits die eiers en vanieljegeursel saam in 'n ander bakkie. koeksode en sout saam bo-oor. Prick top immediately with toothpick and drizzle and brush top and sides with ½ the glaze. Sif koekmeelblom. Room die botter en strooisuiker goed. Melt margerine in a saucepan. Bake for 60 mins or until done. Remove from heat and add Southern Comfort. Sit in die vrieskas (sorg dat die pan gelyk staan) terwyl jy die beslag maak. Roer met houtlepel tot gemeng. 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. Smeer vlak oondvaste bak. Meanwhile. reheat the glaze and brush evenly over the cake. Skep deeg in bak en maak gelyk. ONDERSTEBO-KARAMELSJOKOLADEKOEK (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 150 g (1½ blok) heelneutsjokolade. When cake is done. Decorate with cream and serve with lightly whipped cream. stirring constantly. prepare glaze. Bak 1 uur op middelste rak.

5ml fyn gemmer 3ml neutmuskaat Sout repies varkspek Knoffelhuisies Suurlemoenblare / lourierblare 1 blikkie bier 75ml asyn of 125ml suurlemoensap 75ml worchestersous 125ml olie 135 . Snipper uie en braai tot deurskynend. Remove from heat. Brush liberally while braaing. seasoning and garlic. Whisk in soft butter. .goed. smeer Lemoenjellie bo op die vleis en bak by 220ºC vir 10 minute (onthou om deeg te verf met geklitste eier. Skep die beslag versigtig oor die harde karamellaag in die koekpan en smeer die bokant gelyk. Stirring continuously. lemon juice. Laat sowat 30 minute in die pan afkoel en keer dan uit op 'n koekbord. Sit vleis in oondvaste bak. Bak vir ongeveer 1 uur tot gaar of 'n toetspen skoon uit die middel van die koek kom. Voeg die droë bestanddele en die karringmelk by en meng goed deur. Do not reboil as reboiling will cause the sauce to separate. Verwyder die bakpapier van die karamellaag en sit voor. Allow to cool and then marinate meat for 30 minutes. Onthou om vleisaftreksel by te voeg. Voeg vleis by en kook vir vier uur.Sufficient for approximately 12 kebabs. 10ml fyn koljander 15ml swart poeier 5ml fyn naeltjies 10ml mosterdpoeier 2. 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. Add water and corn flour. boil over high heat until thick and syrupy. WILDEVARK-BOUD MARINADE (OF SKAAPBOUD) (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Die resep kan ook vir wildsbokke en selfs skaapboud. 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.

Sit die deksel op. rooi wyn en suurlemoensap en voeg by die vleis. Meng die ondooide spinasiemengsel met ‘n pasta van koekmeelblom en melk en skep versigtig oor die kos in die pot.Heerlik en Sappig. in lae bo-op die vleis. Maak hoender staan op vlak bakskottel wat met foelie bedek is. verminder die hitte deur van die kole onder die pot te verwyder en prut 2½ uur of totdat die vleis byna sag is. strooi sout in die binnekant en vryf goed in.Vryf bout in met droë kruie.. heel wortels 8 Geskilde klein. sjerrie. gekneus 80ml Brandewyn 50ml Droë sjerrie 375ml Droë rooi wyn of ½ rooi wyn en ½ hoenderaftreksel 30ml Suurlemoensap 15 Vars piekeluitjies.... (blik moet half vol. . VOLSTRUISPOTJIE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 30ml Kookolie 1. 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.. half leeg wees .. Drink helfte van die bier . Verhit die brandewyn.) Druk hoender met gatkant oor die blik opening. Vryf buitekant goed in met die olyfolie. Bak in stadige oond.. sit die deksel op en prut nog 45 tot 50 minute. geskil 10 tot 15 Klein. behalwe die spinasie. sit die deksel op en prut nog 15 minute. Maak hoender skoon. Pak die groente.. Gooi speserye oor en vryf ook goed in. heel aartapeltjies of skoongeskropte jong aartappels in die skil 1 x 300g-pak verroomde spinasie en sampioene... Geur met neutmuskaat en sout. Plaas hoender nou mooi regop in die oond vir 90 minute. 136 . Braai die knoffel. ontdooi 15ml Koekmeelblom Bietjie Melk Knippie neutmuskaat Sout na smaak Verhit die olie in die pot en braai die vleis in sarsies tot bruin. sampioene.. Skep uit en hou eenkant.5kg Volstruisnekskywe 2 Groot knoffelhuisies. Skep die vleis terug in die pot. in skyfies gesny 30ml Ingemaakte groenpeperkorrels. Kombineer sousbestandele en mariner 24 uur of langer. en peperkorrels in dieselfde pot. roosmaryn.. gekneus 5ml Droë roosmaryn 500g Swartsampione. of.

Sprinkel soppoeier oor. Sit ’n deksel op en plaas in warm oond totdat verdik. 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. Werk die botter saggies met jou vingerpunte in die meel in.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. Melkkos “Wat ons melkkos noem. want melkkluitjies is een va die beste kossoorte wat ons het. verwyder deksel of tinfoelie en verbruin.m een van die maklikste om te verteer“ C.L. is gewoonlik een of ander kossoort. steranys. plaas eenkant en hou aan totdat al die meel opgewerk is en die frummels los van mekaar en net-net met meel bedek is. voeg die kaneel. Moenie te veel meng nie. is amper uitgesterwe. Bak bedek tot amper gaar. Plaas hoenderstukke in oondpan. Voeg die frummels by die warm melk en kook vir 3-4 minute. in lengte deurgesny 15 ml botter 2. "Life is not measured by the breaths we take. but BY THE MOMENTS THAT TAKE OUR BREATH AWAY. macaroni) wat in melk gekook word en met die melk self opgedis word. Dit is die moeite werd om dit te laat herlewe. met aromatiese kaneel. Hou die meelmengsel onder ’n druppende kraan en vorm groot frummels met jou vingerpunte. Wie herinner hom nie uit sy jongdae ‘n koue winteraand toe Moeder ‘n sopkom opgedis het vol met heerlike sagye witmeelkluitjies. daar kan maar groot klonte wees. Neem eers klein bietjies van die gevormde frummels en werk deur met die hand. kluitjies. Sif 250ml bruismeel en sout saam in mengbak. soos meel (in frummletjies. 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. vanielke en kardemompeule by en verhit tot kookpunt. swemmende in die verdikte melk. soms nadat di emelk eers verdik is met botter of room of iets anders. Bespuit oondpan met olie. Giet koeldrank oor. Leipoldt (Sarie Aug 06) MELKKOS 2 liter volrroommelk 3 heel kademompeule 1 vanlieljepeul.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. Die kuns om goeie kluitjies te maak." 137 . en as gied goed gemaak is. Moenie oorwerk nie.

138 .Sűpra) Klits 1 houer Bulgaarse yoghurt + 2 eiers goed saam. ROOMBOLAAG VIR LASAGNE (Met erkenning aan Rina Fourie.Sűpra) ½ Butternut .geskil en grof gerasper 1 pakkie PERSKE jellie 1 blikkie pynappel – fyn gesnipper en gemeng met sap Meng alles goed en bedien.SLAAI (Met erkenning aan Rina Fourie. Versprei eweredig as laaste bolaag bo-oor lasagne. voeg `n blokkie van jou gunsteling sjokolade by. roer en geniet.TROOSDRANKIE (Met erkenning aan Rocco de Villiers: MOMTAILS) Klop die koue met `n warm melkdrankie. sprinkel baie gerasperde Cheddarkaas bo-oor en bak en bedien = heerlik. `BUTTERNUT`. Roer `n eetlepel gekaramelliseerde kondensmelk by `n koppie warm melk.

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