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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:

SOETDORING KOKKE

Van:

SA JAGTERS- & WILDBEWARINGSVERENIGING SOETDORING TAK

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

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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

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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 Spra'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)

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IN NOODGEVAL = Belangrike telefoonnommers: Huisdokter: Tandarts: Noodapteek: Hospitaal: Paramedici: Polisiestasie: Veearts: Loodgieter: Elektrisiën: TV-hersteller: Haarsalon: Skool: Familielede: Pa: Ma: Ouma: Oupa: Vriende:

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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

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

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Wenke: · Plaas selderystingels in koue water sodat dit weer bros kan word. · Om holtes te verwyder wat deur swaar meubels in jou matte gemaak is, plaas `n ysblokkie oornag in elke holte. Die volgende oggend verwyder of suig water op met `n spons, pluis mathare of met borsel of stofsuier. · Smeer bietjie kookolie aan `n stram blikoopsnyer om dit makliker te laat draai. · As jy `n braaivleisvuur of kerse will aansteek, steek die een pount van `n stuk rou spaghetti aan en gebruik as `n aansteker. · As jy sukkel om `n prysetiket van `n boek te verwyder, plaas `n stukkie papier oor die etiket en stryk met `n warm yster . Dit sal die gom los maak en die etiket sal maklik los kom. · Voorkom dat die badkamerspieël toewasem deur `n bietjie sjampoe daaroor te vryf. · Eet proteïen vir ontbyt. Die tradisionele ontbyt van graankos, suiker en melk kan konsentrasie, fokus en aktiwiteitsvlakke Benadeel. · Voedingstowwe wat die IK-telling kan verhoog sluit in vitamien B1, 6 en 12 en lesitien, wat in eiers aangetref word. · Om tapyte skoon te maak: strooi koeksoda mildelik ooral op tapyt, laat 15 minute staan en stofsuig dan. Die koeksoda sal vlekke verwyder asook reuke neutraliseer en insekte weghou. · Gooi koue swart tee by potplante, dien as kunsmis. · Koue swart tee poleer ruite en spieëls pragtig.

What to expect in a wine....................... !! Wines are made of many differing styles, each with distinct characteristics what may make one wine a better partner for a particular dish than another wine. Here is a simple guide to the common varieties and their identifying characteristics. Remember that the enjoyment of wine is subjective and your final choice should always be made to suit your own taste. The difference between a dry, off-dry or semi-sweet is a technical one. Basically it's as simple as this: · · With dry wine, all the sugar is converted into alcohol by fermentation; With off-dry and semi-sweet wine, the fermentation is stopped before all the sugar has been converted, leaving a touch or more of sweetness in the wine.

A well balanced wine has just enough natural acidity to counteract the sweetness of the juice. As a result, some off-dry and semi-sweet wines have quite a clean, crisp character that can fool you into thinking that it's a dry wine

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On the other hand, some grape varieties (such as hanepoot) can give the impression of sweetness, even if the wine has been made in the dry style, because to the character of the grape. Blanc de Blanc ­ a blended white wine made from white grapes, most often a dry wine. Blanc de Noir ­ any colour from white to pink, a white-style wine made from black grapes. Blanc Fumé ­ a dry white wine, usually a wood-matured sauvignon.

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

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Cinnamon - Cinnamon is a gregrant, slightly sweet spice that can beused for weet bakes and desserts and is also very good with savour dishes. A stick or a little ground cinnamon added to savourydishes will enhance their flavour. Add to curries, stews, mince, vegetable dishes and drinks like coffee or hot chocolate. Star Anise - A pretty, star- shaped pod carries the star-anise seeds. Star anise is one of the main ingredients in Chinese five-spice powder. It is used mostly in oriental dishes and as spicy, sweet flavour. Use it in oriental disches, especially pork dishes and stirfries. It also makes an attractive garnish, so add whole pod to stewed fruit or fresh fruit salad. Cardamom - This is a very fragrant spice used extensively in Indian and Middle Eastern cuisine. Cardamom is bought with the seeds still in their green pods. The seeds keep them in the pods until just before you see them. They can then be finely ground, or whole pods can be bruised and added to a dish to achieve a more subtle flavour. Cardamom is used in sweet bakes, desserts, mulled wine and spice dishes, especially curries. Cumin - Cumin is a strongly flavoured aromatic spice. The seeds can be used whole or ground and shouled be used in moderation because the flavour can overpower more sublte flavours. Add to savoury dishes like curries, stews, tomato-based dishes and vegetable dishes, to produce a distinctive, warm flavour. Cumin is popular in Mexican, North African and Middle Eastern dishes.

If you don't have Self-raising flour Buttermilk Baking powder Castor sugar Cornflour Creme fraiche Egg All spice Honey Pecan nuts Pine kernels Sour cream Tomato puree

Use

5ml baking powder for every 250ml cake flour natural yoghurt or milk + 12ml lemon juice or vinegar ½ quantity each cream of tartar + bicarbonate of soda finely ground white sugar double quantity of cake of bread flour plain yoghurt 2 egg yolks + 15ml water 5ml ground cinnamon + pinch each of ginger, 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, skinned, seeded and cooked till soft Whole-wheat flour brown bread flour + rolled/crushed wheat to taste Herbs, 1 tbsp fresh 5ml dried herbs Lemon juice, 1 tsp 2.5 ml vinegar Mustard, 1 tsp dry 12ml prepared mustard Orange, 1 medium 125ml cup juice

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Tomato, one can Yoghurt, plain Bread crumbs Carrots Tomato juice Curry powder

500ml chopped fresh tomato buttermilk; sour cream or cottage cheese + 5ml lemon juice cracker crumbs parsnips or baby white turnips 190ml tomato paste + 250ml water Tumeric +ground cardamom, ginger and cumin

Wine Substitutes If you don't have Liquer Use

non-alcoholic extract, eg, almond, cherry, apple, etc or juice from fruit preserves Vodka water; apple cider or white grape juice +lime juice White wine white grape juice; apple cider; apple juice; vegetable stock; water Sherry apple cider; vanilla extract; coffee or coffee syrup Port juice grape juice + lime zest or lemon juice; cranberry juice + lemon juice Red wine grape juice; vegetable stock; cranberry juice; 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; cranberry juice or grape juice

How to prevent flu You can prevent yourself from contracting flu by taking a number of precautions, having your doctor innoculate you with flu vaccine, and eating the right foods. Precautions include not coming into contact with people who are already infected. This is practically impossible because people are most infectious before the first symptoms appear. On the other hand, 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. This is not only considerate towards your friends and colleagues, but will also hasten your recovery. If you are ill, you should stay in bed and rest, not totter around at work sneezing and coughing. Influenza vaccinations are a good idea for young children, the elderly, anyone who is suffering from other illnesses or who is likely to be badly affected by flu (asthma, lung and heart patients) and people living in large communities such as army barracks, school hostels, etc. Contact your doctor and discuss this option. 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. These foods include the following:

·

Foods rich in vitamin C - oranges, lemons, grapefruit, pawpaw, strawberries, guavas, cabbage, broccoli, green peppers

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· · · ·

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

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It is found that a mixture of Honey and Cinnamon cures most diseases. ! Honey is produced in most of the countries of the world. ! Ayurvedic, as well as Yunani medicine, have been using honey as a vital medicine for centuries. ! Scientists of today also accept honey as a Ram Ban (very effective) medicine for all kinds of diseases. ! Honey can be used without any side effects for all kinds of diseases. ! Today's science says that, even though honey is sweet, if taken in the right dosage as a medicine, it will not harm diabetic patients. ARTHRITIS: ! Take one part honey to two parts of luke warm water and add a small teaspoon of cinnamon powder. Make a paste and massage it on the itching part of the body slowly. ! The pain should recede within fifteen minutes in most cases. ! Arthritis patients can take one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder every day. ! If drunk regularly, even chronic arthritis can be cured. ! In a recent research done at Copenhagen University, 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 found that within a week, out of the 200 people treated, 73 patients were totally relieved of pain within a month. Mostly of these patients could not walk or move around freely, but after the therapy, they started walking with less pain. TOOTHACHE: ! Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey, and apply on the aching tooth. This may be done 3 times a day (daily) till such time, that the tooth has stopped aching. CHOLESTEROL: ! Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea, when given to a cholesterol patient, reduces the level of cholesterol in the blood by 10% within 2 hours. ! As mentioned for arthritic patients - If taken 3 times a day, it lowers the cholesterol level. ! As per the information received in a Medical Journal, pure honey taken with food daily relieves complaints of cholesterol. 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. ! This process will cure most chronic cough, cold and clear the sinuses.

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STOMACH UPSET: ! Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root. GAS : ! According to the studies done in India and Japan, it is revealed that honey, if taken with cinnamon powder, relieves gas and pain in the stomach. IMMUNE SYSTEM: ! Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. ! Scientists have found that honey has various vitamins and iron in large amounts. ! Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases. INDIGESTION: ! Cinnamon powder sprinkled on 2 tablespoons of honey taken before food, relieves acidity and digests the heaviest of meals. FATIGUE: ! Recent studies have shown that the sugar content of honey is more helpful than detrimental to one's body strength. ! Senior citizens who take honey and cinnamon power in equal parts are more alert and flexible. ! Dr. Milton, who has carried out extensive research on this subject, says that, half a tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder taken daily after brushing, and again in the afternoon around 3.00 p.m. when the vitality of the body starts decreasing, increases the vitality of the body within a week.

A relaxed attitude lengthens life; jealousy rots it away. When your heart speaks, take good notes.... People ruin their lives by their own foolishness and then are angry at the Lord. Above all else, guard your heart, for it affects everything you do.

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A HUNTER'S PRAYER for YOU

May the sun always shine on your windowpane; May a rainbow be certain to follow each rain; May the hand of a friend always be near you; May God fill your heart with gladness to cheer you. May you hunt with thankfulness in nature's beauty, For to conserve nature is your God-given duty. 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, animals in the field, birds in the air. For wherever you venture to hunt, God is everywhere.

(With acknowledgement to Sue Lombard)

Spesiaal aan al ons Vroue, `n pragtige verwerking van Ps. 23

Die Here is my Herder, ek sal géén hartseer vrees nie, Hy droog my trane, ja, ek is ewig Sy dogter-kind! Wanneer ek, as vrou, die gevoel van 'alleen' wees ervaar, hou SY hande myne - stewig vas. Hy vertroetel en Hy vertroos my; met `n oneindige Liefde wat net Hy vir my kan skenk. Wanneer familie en vriende té ver is vir net gou-`n-drukkie-gee, sal Hy gereed staan, want wie is daar wat beter van my "vrouwees" weet? En al gaan my lewe of verhoudings deur donker dae, sal Hy my altyd teen Sy boesem hou en daaraan herinner: ek is EKSTRA spesiaal, want ek, EK is vrou!

(Mandi Kleinhans)

Gelukkig en bly was die dag toe die Reënt met die Sonskyn gaan trou het; veelverwing die boog wat die Lug vir `n troupresent kunstig gebou het. Getwis het hul eens op `n dag met `n storm verwytende woorde; die Sonskyn verdwyn en die Reënt word `n haelbui koud uit die noorde. 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

Nataniël sê: ,,Net die kleur van `n emmer blomme by die mark is genoeg rede vir `n samekoms. Nooi almal, kook jouself lam of bel die spysenier, kry die lot bymekaar en vier die gawe van eet. En ontspan! Nie elke gereg wat jy ooit aandurf, is `n treffer nie. Af en toe lig daar `n wenkbrou of iemand is skielik nie meer honger nie, jy haal net diep asem, draai die musiek bietjie harder, glimlag op jou mooiste en skink nog wyn. Die sukses van gasvrou of gasheer wees lê daarin dat jy jou opgewondenheid deel met ander, dat jy jou dankbaarheid wys, dat jy jou seëninge belangriker ag as jou kookvernuf, en dat jou mooiste tabberd nie lê en vergaan tussen troues en begrafnisse nie. Kry jouself en jou gesin terug by die tafel, ten minste een keer per dag. Bring terug die seremonie, die paar oomblikke se rus, die meditasie van stadig eet, van behoorlik proe en mekaar waardeer. Die tafel is die plek van samekoms, die kring van veiligheid, die altaar van herinnerige, die plek waar jy jou kinders leer van smake, tekstuur en balans. Die etenstafel moet elkeen verwelkom en vereer, geen maaltyd is ooir onbelangrik nie!" aldus Nataniël - uittreksel uit ,,Clover" ­ 26 Sep. '04.

GOUE ReëLS VIR DIE JAG VAN WILD (Met erkenning aan Chris Vorster) 1. Jag altyd op koeler dae, vermy warm somerdae tensy karkas dadelik afgevoer kan word om bewerk en verkoel te word. 2. 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. Laat die bok so spoedig moontlik uitbloei. 4. Haal die pens en binnegoed so gou as moontlik uit, kry karkas in koelte 5. Moenie die vel verwyder alvorens die karkas nie na behore rypgemaak is nie. Normaalweg tussen 5 na 8 dae. 6. Moenie die karkas met water afwas nie, 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.

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VLAKVARKWORS (Met erkenning aan Ben Heystek) 25 ml Heel koljander, geskroei, gemaal en gesif 1.5kg Vlakvark, sonder Bene en senings, in blokkies gesny 750g Spek, in blokkies gesny 60ml Sout 10ml Vars gemaalde swartpeper 5ml Speserymengsel (Resep: 60ml witpeper, 5ml gemaalde naeltjies, 15ml vars gemaalde gemmer, 15ml vars gerasperde neutmuskaat ­ alles gemeng) 5ml Suiker Knypie Salpeter 1-2 Knoffelhuisies, fyngemaak 2 Salotte, fyn gekap 80g Skaapderms Geur vleis- en spekblokkies met geurmiddels en speserye, bedek en laat oornag in yskas staan om geur te trek. MaaI baie grof, voeg knoffel en salotte by en maal nog `n keer, effens fyner. Stop vleismengsel in derms en draai in 120-mm-lengtes. Laat 12 uur by kamertemperatuur hang of gebruik `n elektriese waaier. Berook liggies tot goudbruin. Prut 10 minute in water voor opdiening. Sit met `n suurkoolgereg of warm aartappelslaai voor.

VLAKVARK-PEUSELWORSIES (Met erkenning aan Ben Heystek) 1.5kg Vlakvark, sonder Bene en senings, in blokkies gesny 750g Spek, in blokkies gesny 70ml sout 10ml Vars gemaalde witpeper 5ml Speserymengsel (Resep: 60ml witpeper, 5ml gemaalde naeltjies, 15ml vars gemaalde gemmer, 15ml vars gerasperde neutmuskaat ­ alles gemeng) 5ml Bruinsuiker Knypie salpeter 60ml Komynsaad, gerooster en fyn gestamp (opsioneel) 20ml Vars gesnipperde OF 10ml droë salie 1 Knoffelhuisie, fyngemaak (opsioneel) 90g Skaapderms Meng vleis- en spekblokkies met oorblywende bestanddele, bedek en laat oornag in yskas om geur te trek. Maal vleismengsel grof en stop in 75-mm Iengtes. Doop worsies `n paar sekondes in kokende water. Verf `n bietjie gesmelte botter oor en braai, rooster of posjeer 10 minute in water. Druk op `n vadoek droog. Wenk: Die worsies kan agterna weer verhit word en sal veral lekker smaak as dit in tamatiesous verhit word.

CABANOSSI (Met erkenning aan Ben Heystek) 3.5kg Wildsvleis, sonder Bene en senings, in repe gesny 3 kg Maer beesvleis, sonder Bene en senings, in repe gesny 1 pak Cabanossi-speserye 1kg ys, Fyngemaal 5kg Spek, in blokkies gesny 400g Derms

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Verkoel wilds-en beesvleisrepe tot naby vriespunt, maal fyn en meng met speserye en fyn ys. Maal varkvleis en spekblokkies effens growwer, voeg by wildsvleis mengsel en meng liggies maar deeglik. Stop vleismengsel in derm met deunsnee van sowat 25mm en Iaat oornag hang om "af te droog", of gebruik `n elektriese waaier. Berook die volgende dag 2 uur lank, droog soos droëwors, bewaar soos wildsvleis-chorizo, gebruik net so of vries.

,,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, tiemie, olie en suurlemoensap en marineer vleis vir 2 ure. Braai oor kole of rooster vir 15 min. en gooi sout en peper op. Kan ook in oond gebak word. Sprinkel met sjerrie en bedien met kweper jellie.

WILDSVLEIS-SALAMI (Met erkenning aan Ben Heystek) 2kg Wildsvleis, sonder Bene en senings, in 50-mm blokkies gesny 1.75kg Varkvleis, sonder Bene en senings, in 50-mm blokkies gesny 2 Knoffelhuisies, fyngemaak 20ml Sout 10ml Vars gemaalde swartpeper 10ml Salpeter 125ml Droë rooiwyn 750g Spek in 3mm blokkies gesny Salami omhulsel, 50mm in deursnee Meng vleisblokkies met al die geurmiddels, behalwe die wyn en spek. Maal grof en voeg die wyn by. Meng liggies maar deeglik en maal nog `n keer. Voeg gesnyde spekblokkies by. Stop omhulsel baie styf en bind met tou vas. Laat twaalf uur hang om geur te trek en omhulsel te laat droog word. Berook vier uur en hang tien dae lank op `n koel plek om droog te word.

GEVLINDERDE SPRINGBOKBOUD (Met erkenning aan Ben Heystek) (8 porsies. Moet nie te gaar gebraai word nie, anders sal dit droog wees. Dit moet nog pienk in die middel wees.) 1 Springbokboud, ontbeen en gevlinder 200 g spek, in repies gesny

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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, fyngemaak 20 Swartpeperkorrels, gestamp

Vlek die dik dele van die boud oop en stop met spek. 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. Bedruip gereeld met marinade.

SPRINGBOKFILET (Met erkenning aan Ben Heystek) 1 Springbokrugstring, in die vel gehang voor dit uitgesny is. Marinade: 1 Groot ui, in skywe gesny en in ringe getrek 4 Takkies pietersielie, fyn gekap 50 ml Olie 15 ml Korrelmosterd Vars gemaalde swartpeper 2 Lourierblare 5ml Vars gekapte tiemie 15ml Worcestersous 50ml Asyn 8 swart peperkorrels

Kook die marinade 30 minute, laat dit koud word en marineer rugstring vir enigiets van vier uur tot twee, drie dae. Verwyder vleis, droog goed af, geur met sout en peper. Braai sowat tien minute aan elke kant oor warm kole tot die vleis `n ligroos kleur kry.

SPRINGBOKLEWER IN NETVET (Met erkenning aan Ben Heystek) (16 porsies) Was die vars geslagte lewer in koue water en trek die dun vliesie af. As dit `n ouer dier is, week die lewer 30 minute in karringmelk. Sny dit in repies. Week die netvet in lou soutwater met `n lepel asyn in. Sny netvet in vierkante, draai die lewer daarin toe en braai oor stadige kole sodat die vet stadig smelt. As die kole te warm is, smelt die vet nie reg nie. Pas op vir te lank braai.

Sit met toe oë in 'n koel skemerbries, word stil in jou gemoed en ervaar die Heilige Gees se vertroostende teenwoordigheid in jou lewe.

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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, in blokkies gesny 1 Ui, fyn gekap Sout en vars gemaalde swartpeper 50ml Gerasperde Parmesaan kaas kaas 3 Snye brood, korsies afgesny en gekrummel 125ml Asyn 10ml Worcestersous 1 Knoffelhuisie, fyngemaak 10 Vars roosmarynblare 250g Sampioene, 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. Gebruik `n smallemmes en hol effens uit. Marinade: Kook at die bestanddele vir die marinade, laat dit koud word en marineer filet sowat 30 minute. Verwyder uit marinade. VuIsel: Braai spek, samploene en uie in die botter tot die uie sag is en al die vloeistof verdamp het. Geur met sout, peper en kruie. Verwyder van hitte en meng met die kase en krummels. Klam met `n bietjie muskadel aan, maar moet dit nie te nat maak nie. Stop filet met vulsel, geur met sout en peper en braai oor kole.

POTGEBRAAIDE SPRINGBOKBOUD (Met erkenning aan Ben Heystek) (8-10 porsies) Vleis, 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, in repies gesny 4 Knoffelhulsies, skoongemaak 15ml Sout 3ml Fyn gemmer

15g (15ml) Bbotter 3 Skaapskenkels, in stukkies van 30mm 2 Wortels, geskraap en in skyfies gesny 500ml Vleisaftreksel

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200ml Rooi wyn 10ml Mielieblom, 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. Stop boud met spek, rosyne en knoffel. Marinade: Bedek gestopte boud met karringmelk en laat 24-48 uur in die yskas staan. Potbraai: Droog vleis af, braai in olie en botter en geur met sout en peper. Verwyder boud, braai skaapskenkels in die vet tot bruin en verwyder. Braai uie en wortels tot uie sag en deurskynend is. Voeg kruie, aftreksel en wyn by en verhit tot kookpunt. Plaas die skenkels terug in die kastrol op so `n manier dat die boud later daar op kan rus. Plaas boud bo-op die skenkels, bedek en prut sowat drie uur. Verwyder boud. Giet sous deur `n sif, verhit, en roer mielieblom geleidelik by tot die sous verdik. Roer room en suurlemoensap by en prut een minuut. Proe en geur met sout, peper en pietersielie. Sit voor met gestoofde kwepers. Wenk: Hierdie gereg kan ook effens anders voorgesit word deur dat die sous, sonder die room, oor die vleis gesmeer word. Drup dan die room bo-oor en verbruin dit onder die element van `n oondrooster.

SPRINGBOKPOTJIE (Met erkenning aan Ben Heystek) (6 porsies) 1 Springboknek, in skywe gesaag gesny 500g Swoerdlose spekvleis, gesnipper Sout en peper 10ml Fyn gerasperde neutmuskaat 30 ml Worcestersous 80ml Tamatiesous 500g Aartappels, geskrop gesny 250g Wortels, geskraap

1 Springbokblad, ontbeen en in blokkies 1 Blikkie (340 ml) bier 5ml Fyn naeltjies 250ml Asyn 80ml Rooiwyn 80ml Vrugteblatjang 350g Murgpampoentjies, in skyfies 250g Sampioene, afgevee

Smoor nek, blad, die helfte van die uie en die varkspek vir 1½ uur in `n ysterpot. Voeg die res van die uie by, asook die knoffel en spekvleis. Roer een of twee maal deur totdat die meeste van die vet uitgebraai is. Voeg die bier by , geur met sout en peper en voeg die res van die bestanddele - behalwe die murgpampoentjies, wortels en sampioene by. Bedek en smoor tot vleis byna sag is. Voeg die orige groente by, geur met sout en peper en prut nog 20 minute. Die weelde van tyd, die ruimte om asem te skep, sonstrale op lowergroen wingerede dis die lewe

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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). Lardeer die boud met die spek. Indien verkies, kan `n knoffelhuisie en `n heel naeltjie in van die gate gestop voor dit met die spek gelardeer word. Marineer die boud 1 tot 2 dae. Draai die vleis gereeld om. Stel die oond op 180°C. Droog die vleis af met kombuis papier en geur met sout en peper na smaak. Plaas die boud in `n oondpan en bedek met `n stuk heel varkspek of oorskietrepe met velkant na bo, en verbruin. Voeg 500 ml van die marinade by. Bedek die pan met aluminium foelie of `n deksel en oondbraai 2 tot 2½ uur. Aartappels, heel uie en heel wortels kan bygevoeg word net voordat die vleis gaar is. As die pan te klein is, verwyder die gaar boud en oondbraai groente in dieselfde bak. Ideale bykosse by wildboud is koring, gebraaide aartappels, wortels, heel uie, gestoofde droëvrugte of kwepers en groen boontjies. Dien altyd op met kweper-, appelof maroelajellie.

WILDSMARINADES (Met erkenning aan Ben Heystek) Die volgende marinades is heerlik vir wildvleis. Marineer die vleis `n dag of twee daarin. MARINADE 1 2 Uie, gekap 125ml Kookolie 2 Takkies vars pietersielie, gekap 250ml Wit wyn 30ml Asyn 2 Lourierblare Sout en peper na smaak Meng alles saam. Verhit tot kookpunt, prut 5 minute en Iaat afkoel. MARINADE 2 375ml Rooiwyn 125ml Asyn 1 Ui, gekap 2 Huisies knoffel, gekneus 5 Heel naeltjies Meng alles saam. Verhit tot kookpunt, prut 5 minute en Iaat afkoel. MARINADE 3 375ml Rooiwyn, 125ml asyn of 250ml sjerrie 125ml Water 2.5ml Swartpeper 6 Heel peperkorrels 22.5ml Bruinsuiker prut 5 minute en Iaat afkoel.

5ml Sout 2 Lourierblare 3 Heel naeltjies Meng alles saam. Verhit tot kookpunt,

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MARINADE 4 250ml Droë witwyn pynappelsap 30ml Sojasous 1 Lourierblaar 5 Heel naeltjies Meng alles saam. Geen kooktyd nodig.

500ml Appelkoos-, Lemoen- 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 12,5ml worcestersous 5ml sout

600ml ,,Milk Stout" bier 100ml meel 120g sampioene 2ml droë gemengde kruie 2ml peper

Stel oond op 160°C. Marineer vleis 1-2 uur in die ,,Milk Stout" bier. Smelt vet en roer meel in, roer aanhoudend vir ± 2 minute. Roer res van ,,Milk Stout" by totdat dit dit is. Voeg res van bestandele by behalwe sampioene. Bak met deksel op vir 2 ure. Roer sampioene in en bak not 25 minute. (Kan ook in pot gemaak word).

Om met jou hele hart lief te hê is soos om `n deeltjie van die hemel te ontvang.

HOENDER VANAF DIE VRIESKAS NA DIE OOND (Met erkenning aan Rina Fourie-Spra) 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. Rol hoender in soppoeier en plaas in oondskottel. Sit bietjie appelkooskonfyt op elke stukkie hoender. Meng res van bestanddele en skep oor hoenderstukke. Bedek en bak tot sag. Verwyder deksel en bak tot bruin.

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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, suiker, bakpoeier en sout saam. Klits eiers in `n aparte mengbak. Klits kookwater by eiers en klits goed. Voeg by meelmengsel en klop met `n houtlepel tot goed gemeng. Beslag is slap. Skep lepelsvol in pan met matige warm kookolie. Braai vetkoek totdat die onderkant goudbruin en die bokant vol lugborrels is. Draai om en braai totdat die onderkant goudbruin is. Plaas vetkoek op kombuispapier sodat oortollige olie kan dreineer. Sit warm voor met botter en konfyt.

KAASHAPPIES (Met erkenning aan Rina Fourie-Spra) 560ml koekmeel 10ml bakpoeier 250gr sagte margarien

½t sout 650ml gerasperde cheddarkaas Fyn appelkooskonfyt

Stel oond op 200°C. Sif meel, sout en bakpoeier saam. Vryf margarien in. Voeg kaas by en vorm sagte deeg. Maak bolletjies so groot soos okkerneute. Plaas in gesmeerde klein muffin pannetjies. Neem houtlepel druk steelkant in meel en druk gaatjie in balletjies ­ nie dwarsdeur nie. Plaas klontjie konfyt in en bak 15-20 min. Laat afkoel en verpak in lugdigte houer.

REGTE TEXAS RIBBETJIES (Met erkenning aan Rina Fourie-Spra) 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. Lê vleis in warm sous vir ½ uur. Verwyder uit sous en braai tot bros of, bak in foelie in oond. Wanneer gaar, skep sous oor en bak ½ uur tot bruin.

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VISVINGERGEBAK (Met erkenning aan Rina Fourie-Spra) 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. tot gaar. Plaas in gesmeerde oondvaste bak. Braai ui in olie tot sag, roer sampioensop en worcestersous by en skep oor visvingers. Meng kaas en gekrummelde "chips" en gooi bo-oor. Bak by 180°C vir 15 min. Bedien met aartappels en griekse slaai.

LITCHIHOENDER 1 Gaar hoender, verwyder Bene en vel. Sny in stukkies. 250 ml Water 10 ml Soyasous 25 ml Mielieblom 1 blokkie hoenderaftreksel 5 ml Worcestersous Dreineer litchis ­ hou sap eenkant. In pan, gooi water, aftreksel, soyasous, worcestersous bring stadig tot kookpunt. Meng mielieblom met litchisous, gooi by aftreksel - prut stadig tot verdik. Gooi hoenderstukkies in ­ roer mengsel stadig deur tot warm. Skep in opdienbak, versier en bedien met geelrys.

DOM PEDRO MET SJOKOLADE EN NEUTE Smelt donkersjokolade en drup in `n dun straaltjie al in die rondte in vier wynglase. Skep `n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas. Meng 750ml vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur. Gooi in glase, drup nog gesmelte sjokolade oor en sit dadelik voor.

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. Skil en kap of rasper die aartappels enm voeg by seldery en water. Bring tot kookpunt en laat prut totdat al die groente gaar is, voeg sout by. Kan in voedselverweker nog fyner gemaal word. Dien warm op met pietersielie of strooi paprika bo-oor gestrooi, of koud met `n bietjie joghurt. Elke nuwe dag is `n boodskapper van God

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VINNIGE AANDETE Neem 4 sny brood, smeer botter op en `n klein bietjie mosterd. Klits 1 eier, meng met 1 koppie gerasperde kaas, smeer oor brood. Plaas repies ham of spek op en bak vir ± 10 minute in taamlike warm oond.

AARBEI VONKELWYN Meng 1 blik Goldcrest aarbeie OF 1 blik Goldcrest frambose in `n voedselverweker tot glad. Skep `n lepelvol in elke vonkelwynglas. Maar die glase vol met koue droSkep `n lepelvol in elke vonkelwynglas. Maar die glase vol met koue droë of halfsoet vonkelwyn. Garneer die drankies met kruisement en Goldcrest marachino kersies.

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. Bedien in sopborde en garneer met bronkors.

KOUE JOGHURTSOP 500ml laevet joghurtm ongegeur 250ml kour hoeneraftreksel 6 ysblokkies 2 komkommers, geskil, met pitte verwyder en fyn gerasper 125ml gekapte radyse 15ml asyn 12,5ml olyfolie 15ml varsgekapte kruisement Sout en peper Meng al die bestanddele in `n mengbak en klits deeglik. Verdeel in 6 individuele bakkies en garneer met skyfies radyse en vars kruisement.

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, karringmelk or suurmelk). Sny spek in repies en lardeer wildsboud daarmee. Meng die marinadebestanddele, voeg vleis by en marineer 24 uur in yskas. Draai vleis af en toe om. Haal vleis uit marinade en droog af met `n papierhanddoek. Behou marinade. Braai vleis bruin in olie en bottermengsel. Voeg ui by en soteer. Voeg verhitte vleisaftreksel by en verlaag

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temperatuur. Sit deksel op en prut totdat die vleis sag is. Haal deksel af en prut tot feitlik al die vloeistof weggekook het. Voeg 250ml deurgesygde suurroommarinade by die vleis, maar moet nie laat kook nie. Sit voor saam met noedels of gekookte aarappels.

POFKAASGEREG 250ml gerasperde Cheddarkaas 2 dik snye brood (verkrummel) 2,5ml sout 2 eiers

1 groot ui 3 takkies pietersielie Goeie knypie rooipeper 500ml afgeroomde melk

Rasper kaas en ui, voeg broodkrummerls, gekapte pietersielie, geurmiddels en eier by. Klits eier en melk saam meng by kaasmengsel. Bak in 6 individuele gesmeerde bakkies by 190°C vir ± 20 min. tot opgepof en goudbruin.

VINNIGE "FRIKKIES" (Met erkenning aan Rina Fourie-Spra) 500gr maer maalvleis 1 pakkie bruin uiesoppoeier

250ml room

Meng alles saam in bak en laat staan ± 20 min. Vorm frikkadelle en braai tot gaar in warm pan met `n bietjie olie in. Of, indien verlang, en wat aanbeveel word, bak 1 uur in oond in `n vlakkerige pan by 180°C.

LEWER en NIERTJIES (Met erkenning aan Chris Vorster) Dit bly maar een van die lekkerste velddisse met `n paar miskoeke, doringtakkies en mieliestronke as kole. Hier geld geen voorskrifte nie, maar die geheim is om dit skoon te was en alle membrane, kliertjies en nierpypies te verwyder. Week skoongemaakte lewer en niere vooraf vir `n paar uur in of melk of yoghurt. Waak teen oorgaarmaak, aangesien dit maar `n droë spul kan afgee. Geniet met sout en peper wat in jou rugsak of geweersak behoort te wees. Vir ontbyt is jou verbeelding jou resep- tamatie, uie, sampioene, groen rissie, varkspek, jeripico, room ­ en `n koningsdis wag om verorber te word.

In `n stil straat staan `n huisie met `n tuin met welige laventelbosse, `n koel stoep en agter die groen voordeur wag `n vrou, vol verrassings.....

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TRADISIONELE BILTONG (Met erkenning aan Chris Vorster) Met al die slaghuise wat regstaan om jagters se vleis te bewerk, is dit nog `n tradisie wat besig is om verlore te raak. 11 kg vleis 190 ml koljander Asyn is opsioneel 350 g growwe sout 13 ml peper

Verwyder alle sigbare senings, sny in verlangde diktes, lê vleis vir 48 in mengsel en hang op.

TRADISIONELE DroëWORS (Met erkenning aan Chris Vorster) 5 kg vleis (3,5 kg wild en 1,5 kg bees) 25 ml koljander 5 ml peper

30 ml sout 31 ml Worcestersous 2,5 fyn gemaalde naeltjies

Meng die vleis met al die bestandele, maal, stop derms- nie te styf, hang op.

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, maal en stop die wors.

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, uie en blare, pak vleis in lae en gooi sous oor, draai gereeld om en hou in yskas vir 3 dae. Ryg vleis, vet en uie op stokkie en braai.

Soms moet jy eenvoudig `n oomblik stilstaan om tot verhaal te kom. Asem diep in en ruik die koffie. Die wêreld kan mos `n minuut of vier wag, trouens, `n koffieblaaskans kan jou net goed doen.

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SOSATIE SOUS (Met erkenning aan Chris Vorster) Smoor 6 ­ 8 uie, in ringe gesny, liggies in bietjie olie vir 5 ­8 minute, 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, giet oor vleis en laat vir 3 dae daarin lê, sous kan weer gebruik word. Bedruip sosaties met van die sous.

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, voeg kerriepoeier en appelkooskonfyt by. Haal pan van stoof af en voeg fyn gedrukte brood, vleis en 13 ml room by. Skep die mengsel in gesmeerde vuurvaste bak en bak vir 25 minute. Klits 2 eiers en 250 ml melk en giet oor mengsel en bak vir `n verdere 20 minute.

BOBOTIE MET WILDSVLEIS (Met erkenning aan Chris Vorster) Braai 4 groterige uie in botter. 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, skep in bak, klits 2 eiers met 250 ml melk en gooi oor mengsel, steek gerolde lemoenblare in mengsel en bak by 180°C vir 30 minute. 'n Stukkie vleis wat op die kole sis, bly darem maar 'n hemelse ding.

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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, voeg sout, peper en room by, soteer ­ voeg sop by en prut tot sag, voeg room by en roer gekapte pietersielei by. Sit dadelik voor met kruie brood (resep onder ,,Brode" en vars gemengde slaai.

RUGFILET (Met erkenning aan Chris Vorster) 1 rugbiltong sny in dwartse maar nie deur nie Geur met sout en peper en mosterd. Vul snit met bacon of met vrugte soos perske, appelkoos, piesang. Drup suurlemoen oor en werk toe. Verf met olyfolie en bak vir ongeveer 1 uur. Gooi 1 koppie room oor en bak stadig totdat sous dik en bruin is.

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. Stop die stuk met spek en repies wortel. Laat oornag marineer in 250 ml droë rooiwyn of appelkoossap en 5 ml suiker. Braai vleis bruin in 10 ml olie, gebruik kasserol met deksel, gooi die marinade oor asook sout en peper en `n paar naeltjies na smaak. As die vleis amper sag is, voeg 250 ml geweekte droëvrugte asook die water waarin vrugte geweek is, by. Bak verder tot sag en gooi net voor opdiening 150ml room by.

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. Skroef toe in fles en gebruik dit om vleissous mee te verdik. Dit is heerlik.

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YSKOUE PAMPOENPOEDING 700g pampoen 40g korente 20g botter 60g meelblom 50g suiker 4 eiers 250ml afgeroomde melk 40ml laevet joghurt Neutmuskaat, sout, peper, repies suurlemoenskil Skil, sny pampnoen in groot stukke en kook in soutwater vir ± 10 min. en dreineer. Week korente in koue water. Smelt botter in braaipan voeg pampoen by en soteer tot al die vloeistof verdamp het. Meng meelblom, suiker, eiers, melk en joghurt met `n klitser en roer pampoenpuree by. Voeg gedreineerde korente, `n bietjie gerasperde neutmuskaat, `n draaitjie gemaalde peper, sout en repies suurlemoenskil by. Kies `n redelike groot bak sodat die poeding 4cm dik sal wees. Skep mengsel in bak. Plaas bak in oondpan gevul met water. Bak vir ± 40 min. by 170 °C. Wanneer gaar, laat afkoel plaas in yskas tot goed koud en bedien.

KUDU-RUGSTRING GEVUL MET HOENDER- EN BILTONG-MOUSSE Verhit oond tot 160°C. Verwyder alle vet van die kudu-rigstring. Neem die steel van `n houtlepel en druk `n 2cm tonnel in die middel van die rugstring. Neem `n rou hoenderbors en verwyder die vet, meng met die wit van `n eier, biltong-poeier, speserye, sout en peper na smaak. Plaas die hoender- en biltongmousse in `n pypsak en vul die holte van die rugstring daarmee. Maak die oopkant styf toe met `n tandestokkie of stukkie lyn. Verwarm olyfolie in `n braaipan tot matig en braai die vleis vir 2 minute aan albei kante. Behou die sous. Plaas rugstring in oondpan en bak vir ± 20 minute. Haal uit en laat rus vir 5 minute. Sny in 1,5 tot 2cm dik skywe. Sous: Meng genoeg rooiwyn met die sous en reduseer vir 2 minute, roer bietjie botter by tot sous verdik. Gooi oor gesnywe skywe en bedien.

GESOLDE KAASSLAAI 1 pakkie groenpruimjellie 250ml kookwater 1 blik x 410g pynappelstukke ­ dreineer, 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, in blokkies gesny vir garnering Los jellie op in kookwater, voeg pynappelstroop by. Laat effens stol tot die styfheid van eierwit. Voeg fyn pynappel en res van bestanddele by. Giet in gesmeerde vorm ­ plaas in yskas tot ferm. Glip uit vorm en garneer met tamatie.

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SJOKOLADE BRANDEWYN POTPOEDING 350ml koekmeel 30ml kakao 7,5ml 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. Voeg brandewyn by sous. Skep eetlepels van beslag in kokende stroop. Laat prut met deksel op. 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. 4e tamatiesous 1t worvestersous 1t peper 5ml ansjovissmeer Meng goed en hou eenkant.

Verwyder vel en grate van vis, vlok met vurk. slaaiblare.

Meng vis met sous en bedien op

OUMA SE MELKTERT (Met erkenning aan Rina Fourie-Spra) 500ml melk Verhit saam 30ml botter Knypie sout Stuk heel pypkaneel 2 ekstra groot eiers - geskei Klits goed saam 100ml melk 60ml koekmeel 125ml suiker 1 gaar tertdop van keuse Stel oond op 180°C. Gooi eiermengsel stadig by warm melk terwyl jy aanhoudend klits. Hou aan roer tot verdik. Laat afkoel. Klits eierwitte styf en vou by afgekoelde melkmengsel. Gooi in gaar tertdop en bak vir ± 35min. tot styf. Gooi gemaalde kaneel oor of meng 100ml klapper en 10ml suiker ­ gooi oor vulsel en bak dan.

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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. Bak in oond vir 20 minute. Skep uit in `n diep bak. Sous: 3 uie gekap 100 ml botter 15 ml sout 1 liter melk 250 ml suurroom 500 g gekerfde sampioene 20 ml mosterd poeier 50 ml koekmeel 50 ml gekapte pietersielie

Soteer die uie en sampioene in botter, voeg mosterd, sout en meel by. Voeg warm melk geleidelik by en roer oor lae hitte tot dik. Voeg pietersielie en room by net voordat u dit bedien. Giet sous oor die frikkadelle en bedien dadelik.

GEBAKTE SOETPATAS MET BRANDEWYN 450g patas ­ geskil, kook in soutwater vir 15 min. Sny in skywe en plaas in gesmeerde oondpan. Meng 2e heuning met ½ koppie brandewyn en giet oor patats. Meng 3e bruinsuiker, 5e broodkrummels en 1t lemoenskil en strooi bo-oor. Sit klontjies botter op en bak in matige oond tot goudbruin.

LEMOENPOEDING OP DIE VUUR Maak eers die sous in `n diep 3-pootpot op die vuur Sous: 1k suiker Meng en bring tot kookpunt. 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

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Klop suiker, eier en margarien tot romerig. Voeg marmelade by. Sif droë bestanddele saam en maak aan met melk. Skep beslag in warm stroop, plaas deksel op en laat stadig prut vir 1½uur, of tot gaar. Trek potjie effens weg van direkte hitte, maar plaas `n paar kooltjies op die deksel en sorg dat daar gedurig genoeg kole rondom die potjie is. Moet nie die deksel afhaal tydens die bakproses nie, anders sal die poeding platval.

HOENDER BREYANI (Met erkenning aan Rina Fourie-Spra) 500ml natuurlike joghurt 15ml gerasperde vars gemmer 3 gekneusde knoffelhuisies 20ml kerriepoeier 700gr hoenderborsfilette ­ ontbeen, 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. Braai ui in botter, voeg hoender by en roerbraai tot gaar. Voeg res van marinade by en verhit tot kookpunt (indien mengsel te dik is, verdun met hoenderekstrak). Skep vleis uit op rys en garneer met eier, pietersielie en grasuie.

GLIPPERTJIESLAAI (Met erkenning aan Rina Fourie-Spra) ** Onthou noedels kook gou pap ** 1 pak rysnoedels - kook noedels vir ± 20 min. gooi deur sif. 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. Dan sal jou tyd hier op aarde vol vreugde wees.

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ONGEBAKTE SOUTTERT 1 pak (200g) kraakbeskuitjies ­ verkrummel 75g (80ml) botter/margarien ­ gesmelt Vulsel 500ml melk 1 pakkie (50g) hoendernoedelsopmengsel 125g ontbytspek, 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. Hou `n bietjie van die krummels on bo-oor te strooi. Verhit die melk en kook die sop stadig daarin totdat die noedeltjies sag is. Braai die spek en uit saam tot gaar. Sny die worsies in skyfies. Meng die sop, worsies, eiers en pietesielie en verhit dit oor matige hitte tot kookpunt. 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. Smeer `n vlak oondskottel met botter. Sif koekmeelblom, bakpoeier, sout en 25ml suiker saam. Vryf die botter in die mengsel (lyk soos broodkrummels). Pak krummels in `n laag op die boom en langs die kante. Rangskik die perskes mooi daarop, gooi die res van die witsuiker gemeng met die kaneel oor. Bak 15 minute en gooi dan die suurroom gemeng met die eiergele oor. Bak 30 minute. Bedien warm of lou met `n dun vla.

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, swartpeper, naeltjies, koljander en knoffel. Marinade: 1 koppie rooiwyn, sjerrie, hanepoot, muskadel, jeripico, of suurlemoensap halwe koppie bruinsuiker halwe koppie appelkooskonfyt Laat die boud oornag in marinade lê.

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Vryf `n ysterpot uit met knoffel, braai die boud in botter en olie om die boud te seël, bak of kook die boud tot amper sag in die marinade. Gooi 1 koppie rooiwyn en 3 koppies room oor, laat dit baie stadig bak of kook, smeer appelkooskonfyt oor en laat baie baie stadig braai, bedruip dikwels- behoort nou `n lekker bruin sous te nie.

MALVAPOEDING MET SKOP (Met erkenning aan Rina Fourie-Spra) 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. Klits eier en suiker tot lig. Klits konfyt by. Sif droë bestanddele 3 x saam. Vou beurtelings met melk by meel. Giet in gesmeerde oondvaste bak en bak vir 45min. Sous: 250ml room 100gr suiker 100gr margarien/botter 125ml brandewyn Smelt alles saam en giet bo-oor poeding sodra dit uit die oond kom. Steek gaatjies met vurk om sous te help intrek. Bedien met vla of roomys.

WILDSVLEIS Lardeer: Om te lardeer, beteken om vleis wat arm aan vet is, met dun repies spek te stop. Dit word met `n lardeernaald gedoen, saam met die draad van die gvleis. Bardeer: Om te bardeer, betken om die oppervlak van die vleis met groot, plat skywe spekvleisvet te bedek. Tydens die gaarmaaktyd bedruip die vet die vleis. Marinades: Elkeen het sy eie voorkeure met wildsvleis. Party verkies om met wyn te marineer. Ondervinding het my geleer karringmelk of ongegeurge joghurt is die beste. Jy kan `n gekerfde ui bysit, asook wortels, preie, seldery, kruie, peperkorrels en lourierblare.

GEURIGE AARTAPPEL BALLETJIES Meng kapokaartappels met genoeg romerige slaaisous om `n styewe mengsel te vorm. Voet sout en paprika na smaak by en dan genoeg gerapserde kaas om `n deeg te maak. Vorm in balletjies en rol in fyngerasperde biltong of kaas. Sit koud voor aan peuselstokkies. Garneer met pietersielie.

Die weelde van tyd, die ruimte om asem te skep, sonstrale op lowergroen wingerde - dis die lewe.

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KOUE ADVOKADOSOP (Met erkenning aan Rina Fourie-Spra) 3 advokado's ­ geskil en ontpit ½ knoffelhuisie 250ml room (of melk)

30g ui ­ geskil 250ml biefaftreksel ­ koud

Knippie sout, gemaalde soutpeper en `n bietjie worcestersous. Plaas al die bestanddele in `n vermenger tot glad. Skep in klein bakkies, versier met gemaalde peper en `n bietjie vars room.

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. Skep klein balletjies van spanspek uit (genoeg balletjiesom om bo-op die tert te plaas) ­ hou eenkant. Krap oorblywende spanspek uit en puree met suiker, lemoenskil- en sap. Week gelatien in koue water op ­ smelt oor warm water ­ voeg by spanspek puree. Roer Nestleroom in, gooi in voorbereide kors. Plaas in yskas tot gestol. Net voor opdiening, 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. Klits melk, olie en eier tot gemeng. In dieselfde bak, sif meel, bakpoeier en sout saam ­ meng tot `n sagte deeg. Skep opgehoopte teelepelsvol in holtes van pannetjie ­ skep dan vismengsel bo-op. Bak 10 min. Lewer ± 18 tertjies.

---------------------------------------The more I practise, the luckier I become. Gary Player

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People are about as happy as they make up their mind to be. Abraham Lincoln

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-Spra) 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-Spra) 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-Spra) 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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VENISON PATTY (Met erkenning aan Ben Heystek) Venison 7,5kg Pork or Mutton (60% meat 40% fat) 2,5kg Ice Water 2,5kg Spices (Dry Wors) 1,0kg Chopped Fresh Green & Red Peppers 0,050kg (50gm) Peri Peri 0,010kg (10gm) Weigh meat off as indicated. Mince through 13mm plate Mix spices with ice water and allow to hydrate. Mix with coarsely minced meat. Mince through 4,5mm plate Form hamburger to size required By placing a plastic hamburger disc between each burger, they will not stick to each other once refrigerated.

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, voeg ander bestandele by en laat prut vir 15 tot 20 minute. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele, vlek oop en versag ("tenderize") met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2 dae, roer 2 keer per dag. Braai in botter of margarien. Bedien met `n dik geroomde sampioensous en aartappel skyfies.

WILDSBOUD (Met erkenning aan Ben Heystek) 1 Matige groot wildboud (rooibok, ribbok, 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. Meng alle bestandele vir marinade saam, en plaas wildsboud daarin. Plaas in yskas vir 2 tot 3 dae, en draai vleis daagliks. Verwyder uit marinade en druk droog met papierhandoek. Braai wildsboud in verhitte

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kookolie in `n swaarbodemkastrol tot bruin. Voeg verhitte marinade by en potbraai tot vleis sag is. Bedien met gemengde groente en gebakte aartappels.

WILDSVLEIS MET KARRINGMELK (Met erkenning aan René van Zyl) Sprinkel met wyn - 1 uur - gooi bloed af. Gooi karringmelk oor - laat staan 2-3 ure. Verhit olyfolie in pan en seël vleis vinning. Sit in oondvaste bak, gooi vars karringmelk, sout en peper oor en bak.

MOSTERD ROOMPOT (Met erkenning aan Ben Heystek) 1 groot Rooiboknek 250g Ontbyt spek of 3-4 Russiese worsies 4 huisies Vars gekapte knoffel 1 eetlepel Jenewer bessies ("Juniper berries") 2.5ml Fyn naeltjies 2.5ml Fyn Koljander Na smaak: Sout en growwe swartpeper Mosterd Sous 12.5ml Suurlemoensap 250ml Mayonaise 125ml Suiker 3ml Sout

4-6 Uie 250g Pruimedante 1 groot blik Heel ontwaterde sampioene 2.5ml Fyn neut

25ml Koekmeel 60ml Droë mosterdpoeier 250ml Warm water 125ml Wit asyn

Metode vir mosterdsous Meng alles baie goed saam. Voeg by die mengsel en prut vir 10 minute voordat dit opgedien word. Metode vir Potjie Stoom vleis in sodawater of gemmerlim met speserye en bessies tot gaar. Braai die knoffel, spek of stukke russiese worsies saam. Voeg uie mengsel, pruimedante en sampioene by ontbeende vleis. Kook stadig oor lae hitte tot pruimedante uit geswel is. Voeg mosterd sous soos aangedui hierbo by vleis mengsel en prut vir 10 minute. Moenie langer kook as wat nodig is nie. Bedien warm of koud met slaai en potbrood.

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BRAAI VAN WILDBIEFSTUK (Met erkenning aan Ben Heystek) Vir heerlike sagte wildsbokbiefstuk ("Steaks') 500g Egte botter

Klein bottel Marmite

Smelt botter en marmite saam. Druk vleis droog met papierhanddoek en doop in warm botter mengsel. Plaas in `n bak vir 2-3 ure. Moenie enige ander spesery of sout byvoeg wanneer vleis gebak of braai word nie. Vir beter versagting, gooi van die oorblywende botter mengsel bo-oor vleis en laat staan vir `n verdere paar ure. Die oorblywende botter mengsel kan gevries word of dien as smeermiddel terwyl vleis braai.

VENISON BRAWN (Met erkenning aan Ben Heystek) Ingredients for 8 to 10 people: Preparation time: 45 minutes, Cooking time: 3-4 hours, Soaking time: 1 hour, Setting time: 6-8 hours 2 Pig or calf trotters, 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. 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. Add the spices (tied up in a clean piece of cheesecloth) and the onions, salt, pepper and bay leaf and boil down, uncovered, until water is reduced and thickened (about 25 minutes). Remove the spices and bay leaf and skim off the fat. Decorate a mould with slices of gherkin and hard-boiled egg - simply dip the slices of egg and gherkins in the cooled gravy and glue to the inside of the mould. When quite set, spoon the brawn into the mould and then allow the completed dish to stand in a refrigerator for about 6-8 hours to set. 1.5kg Sawn venison shin 15ml Whole coriander 12 Pimento's 2 Medium sized onions, chopped 5ml Ground black pepper 1 Bay leaf

BARBECUED WARTHOG RIBS (Met erkenning aan Ben Heystek) 2 Tablespoons oil 1 Medium onion, finely chopped 1 Clove garlic, minced 400ml Tomato sauce 6 Tablespoons worcestersauce

1 Teaspoon mustard powder 2 Tablespoons brown sugar 1-2 Tablespoons cayenne pepper, or to taste 2 Tablespoons mexican salsa ¾ Teaspoons ground cumin

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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, onion and garlic, and saute' until the onion is transparent. Add all remaining ingredients, reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat and set aside until you are ready to use it. TO PREPARE RIBS Place ribs in sauce and marinade for minimum 2 hours before use. Use the sauce to baste with while cooking.

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. Cut heart, liver, potatoes and onions in pieces and mix together. Add pepper, BBQ spice, worcester and tomato sauce. Mince through 13mm plate. Fill into cleaned fat end (Vetderm or nersderm) but very loose, otherwise it will burst open when frying. Fry slowly over open fire. Serve with "Roosterkoek", "Pap" or potbread.

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. Marineer die vleis in die bier vir 2 dae, draai gereeld om. Verwyder die vleis uit die marinade en vryf droog. Braai die vleis bruin in verhitte botter en voeg verhitte marinade en die res van die bestandele by. Prut vir 3-4 ure of tot die vleis sag is en sit voor.

My hart is `n toring sodat ek jou van ver kan sien kom.

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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 12.5ml Worcester sauce 5ml Curry powder 25ml BBQ spice

200ml Sour cream 5ml Salt

Clean the Guinea fowl and remove all feathers. Cut into pieces. Cook pieces of Guinea fowl until soft, remove all bones and cut meat into small pieces. Fry the onions, bacon and garlic together and add meat. Add all flavouring ingredients and cook til meat it very soft. Add the cream and place into a casserole dish. Roll out the dough to desired thickness and cover the meat. 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.

WILDSVLEIS MET SAMPIOEN- 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. Sny die vleis in blokkies. Verhit die olie en braai die vleis vinnig bruin en daarna die uie. Plaas in oondskottel en gooi sout en peper na smaak by. Meng die sampioene in. Maak `n sous van die res van die bestaandele en gooi booor. Sit deksel op en bak vir 2 uur. Vul met water aan indien nodig. Bedien met rys en `n groen slaai.

BOBOTIE (Met erkenning aan Ben Heystek) 1.5kg Minced meat (50% Venison/50% Pork) 2 Onions 1 large Slice of white bread 4 Eggs 5ml Tumeric

12.5ml Butter 250ml Milk 25ml Curry powder 5ml Salt

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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). Fry the chopped onion in the butter in a large pan. Mix curry powder, salt, sugar, tumeric, lemon juice and pieces of almond together and add this mixture to the fried onion in the pan. Mix the minced meat thoroughly with the milk-soaked bread. Blend in raw egg to the meat and bread mixture. Add the meat/bread/egg mixture to the contents of the frying pan and remove from stove. Transfer the mixture into a greased oven dish. Beat the remaining egg with the milk and pour over the mixture. Decorate with slices of lemon or bay leaves. Bake for 30-40 minutes.

BOSVELD-WILDSMEER (Met erkenning aan Ben Heystek) (12 porsies) Sit hierdie voorgereg voor met bros Franse brood en suuruitjies. 1.6kg Wildsvleis met `n paar stukkies been, in 50mm blokkies gesny 900g Vet varkvleis soos lies, 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, ongeskil en gekneus Gesmelte varkvet of verhelderde botter Plaas wilds- en varkvleisblokkies in oondkastrol, geur met sout, peper, neutmuskaat, gemengde speserye, tiemie, lourier blare en knoffel. Voeg 400ml water by, verhit tot kookpunt en roer deurentyd. Bedek met aluminium foelie en deksel en bak 3-4 uur in `n voorverhitte oond by 160°C. Roer af en toe tot vet gesmelt en helder is. Vul vloeistof met water aan om te voorkom dat vleis vas sit, maar moenie dat vloeistof kook nie. Dreineer vleis en verwyder lourierblare en knoffel. Behou vet en laat afkoel. VIok vleis en verwyder stukkies been. Meng koue vet met vleis, proe en geur indien nodig. Skep in bakkies en druk stewig vas om lugblasies te verwyder. 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. lndien dit binne enkele dae geëet word, kan dit met kleefplastiek bedek word.

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KOUE WILDSVLEISPOTJIES (Met erkenning aan Ben Heystek) Gebruik oorskietwildsvleis of veerwild en sit voor in klein potjies as smeer, of smeer op vars brood. 250g Gaar wildsvleis soos veerwild, haas en stowewildsvleis, 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.

GEBRAAIDE WILDSBOUD (Met erkenning aan Ben Heystek) 2kg Wildsboud 5ml Minder fyn kruienaeltjies 20ml Bruinsuiker 2,5ml Peper 250ml Asyn

250g varkspek 20ml Koljander, gestamp 20ml Sout 1ml Fyn neut

Vee die vleis met `n klam doek af en verwyder die voorbeen. Sny die spek in lang repies omtrent `n 6 mm dik en 5 tot 7 cm lank. Meng al die ander bestanddele goed. Laat die spek in die mengsel van kruie en asyn lê. Stop die boud daarmee deur met `n skerp mes diep snye in die vleis te maak, `n vinger in elke sny te steek om dit te rek en dan `n stukkie spek daarin te druk. (As die repies spek bevries word is hulle styf en sal makliker stop.) Sit die vleis in `n diep skottel en gooi die orige asynmengsel daaroor. Laat dit 2 tot 4 dae lank in die mengsel lê en draai dit eenkeer om. Haal die boud uit die asynmengsel, droog dit effens af met `n doek en braai dit in `n pot. Voeg 125 tot 187ml soetwyn by 30 minute voordat dit klaar gebraai het. Sorg dat daar nog `n bietjie vloeistof in die braaipot is as die wyn bygevoeg word, anders sal dit `n bitter smaak kry as dit by die warm vet sonder vloeistof gevoeg word. Dien die vleis met sous en kweperjellie op. L.W. Dit sal nie nodig wees om die vleis met meel, sout en peper in te vryf voor dit gebraai word nie. Indien verkies kan meer sout bygevoeg word terwyl dit braai.

In elke lewensituasie het ons

emosies, gedagtes

en wat uiteindelik ons optrede bepaal.

behoeftes

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WILDSBOEREWORS (Met erkenning aan Ben Heystek) 2.5kg Spek, om die helfte in 50mm-blokkies en baie klein blokkies gesny 10kg Wildsvleis, in 50mm-blokkies gesny 300ml Heel koljander, geskroei, 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. Bedek en laat oornag in `n yskas om geur te ontwikkel. Maal vleis-en spekmengsel eers grof en dan fyner. Voeg klein gesnyde spekblokkies, asyn en Worcestersous by, meng liggies en stop in derms. Wenk: Laat word oornag in `n yskas staan en maak dit die volgende dag gaar.

LASAGNE (GROOT MAAT) 900g gemaalde beesvleis 6.2ml basiliekruit 12,5ml gedroogde orego 2 naeltjies Worcestersous na smaak 280g groenlintnoedels 2 eiers 340-350g cheddarkaas ­ gerasper

50ml olie 2-3 huise knoffel ­ gekneus 12,5ml 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. Voeg die kruie, tamatiepasta, worcestersous en tamaties by. Prut vir ½ uur. Kook noedels, dreineer en voeg klein bietjie botter daarby om te voorkom dat dit saamkoek. Meng maaskaas met die eiers en mosterd. Begin met laag vleis, helfte maaskaas, gerasperde cheddarkaas en dan noedellint. Bak 30 min. en laat staan in oond vir 30 min.

PERSKE KARRINGMELKDRANKIE Meng saam in `n groot glas 1 koppie verkoelde karringmeld en `n halwe koppie perskestroop. Voeg `n ¼t Angostura aromatiese bitter by en brsprinkel met neut.

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, mosterdpoeier en gedroogde pietesielie 2ml knoffelvlokkies Stel oond op 180°C. Meng alles saam, skep in `n gesmeerde oondvaste bak en bak tot gestol en ligbruin.

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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. Meng alles saam, skep in `n gesmeerde oondvaste bak en bak 1 uur.

KAAPSE VISBOBOTIE 1 dik sny brood 2 uie ­ gesny 15ml kerrie Sout en peper 1kg visfilette, gaar en gevlok 2 eiers

250ml melk 15ml olie 10ml suiker 30ml asyn 30ml sultanas of pitlose rosyne 6 suurlemoen- of 4 lourierblare

Stel oond op 180°C. Week brood in melk en druk oortollige melk uit ­ behou die res van die melk. Soteer ui in olieen voeg kerriepoeier, suiker, sout en asyn by, Bring tot kookpunt. Voeg vis, sultanas en brood by. Meng. Skep in `n gesmeerde oondvaste. Klits eier en oortollige melk en giet oor vismengsel. Steek blare in mengsel. Bak 45 min. of tot eier bo-op gestol het. Bedien met rys, gesnyde piesang en blatjang.

ROMANY CREAM POEDING (Met erkenning aan Rina Fourie-Spra) 2 pakkies Romany Creams Ekstra melk om koekies in te doop

500ml room + 125ml melk - meng saam

Stel oond op 180°C. Doop koekies in melk en pak in oondvaste bak. Gooi room bo-oor en bak totdat koekies sag en sous dik is. Bedien met vla of ekstra room.

BROSBROOD (SHORTBREAD) 1k Maizena 300g botter (!!)

3k koekmeel ¾k strooisuiker

Stel oond op 180°C. Smeer of bespuit bakpannetjie, voer uit met bakpapier. Sif meel, Maizena en strooisuiker saam en knie in die botter. Druk in bakpannetjie en bak 1 uur tot effens bruin. Verkoel en sprinkel strooisuiker bo-oor.

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GEVULDE BROOD 1 dag oue brood (nie vars brood nie) 500ml broodkrummels 500ml gaar, gemaalde, gegeurde vleis of ham of vis en fyngemaakte eier 250ml slaaisous of mayonnaise 37,5ml fyngekapte piekels 12,5ml 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. Hol die brood versigtig uit maar laat rondom die wand van 1,2cm dik. Meng die broodkrummels met die ander bestanddele. Die mengsel moenie te pap wees nie. Skep dit nou in die uitgeholde brood en druk effens vas. Smeer die brooddeksel met botter en sit op. Draai toe in `n klam kaasdoek en laat dit in die yskas syf word. Wanneer opdien, sny dik sny en bedien saam met groen slaai.

GESTOPTE MURGPAMPOEN 1 groot jong murgpampoen 1 x 454g blik sardiens ­ gevlok en met broodkrummels gemeng, deur met sout en peper Gerasperde kaas Moet nie die pampoen skil nie. Sny die pampoen: in die LENGTE deur (= 2 helfte) Haal die pitte uit. Vul die opening met die broodkrummels. Bedek die hele oppervlakte met gerasperde kaas en bak in `n warm oond vir 40 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 mielieblom met koue water en voeg by. Kook vir 3 min. Laat afkoel. Gooi in tertkors en laar goed koud word. Versier met styfgeklopte room en kersies.

KOFFIEROOM NAGEREG 250ml sterk swart koffie 250ml ongegeurde joghurt 4t suiker

2e gelatien 4t brandewyn

Los gelatien op in koffie oor lae hitte. Gooi koffie in mengbak en roer joghurt in. Laat net effens stol, gooi brandewyn en in. Klits mengsel tot skuimerig. Gooi in 4 glasies en plaas in yskas om heeltemal te stol. Versier met geklopte room en gerasperde sjokolade.

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SPRA'S SE MANGOPOEDING (Met erkenning aan Rina Fourie-Spra) Sny 2-3 groot , soet mangos in plat skyfies. Sit in oondvaste glasbak. Gooi 500ml goeie kwaliteit ongegeurde joghurt oor. Strooi bietjie bruinsuiker oor. Laat oornag in yskas. Volgende dag, rooi dik laat bruinsuiker oor en plaas onder ,,grill" tot suiker karamaliseer of gebruik `n "grand blow torcherige megeftetjie". 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. Maak `n snit in die patat en plaas die stukkie botter bo-op. Springkel lemoenskil oor. Vou die tinfoelie goed toe en plaas die patat tussen die kole.

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. Voeg brandewyn stadig (druppels gewys) by en klits goed. Klits room tot dik en vou bottermengsel en kersies in.

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. Voeg koekmeelblom, sout en melk stadig by. Hou aan klits totdat mengel glad en dik word. Voeg brandewyn, water en gesmelte botter by ­ hou aan klits. Laat beslag staan vir 30 min. Wanneer beslag geroer word, moet dit soos dun room vloei, indien nie, gooi `n klein bietjie water by en roer deur. Verhit `n klein pannetjie met `n bietjie egte botter. Gooi `n bietjie van die beslag in die pan (soos vir pannekoek) en binne 1 minuute moet dit bruin aan die een kan wees, keer om en braai die ander kant. Hou eenkant warm in pan met kookwater.

Om die heel beste uit die lewe te haal is `n keuse. Dink en doen positief, en skep so jou kringloop van hoop.

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AARBEI-RIESLING DRANKIE 400g (1 koppie) gewaste aarbeie 250ml lemoensap (vars uitgedrukte lemoensap word aanbeveel) 30ml suiker 1 bottel verkilde Riesling Verpulp die aarbeie, lemoensap en suiker. Plaas deur sif (opsioneel) en verkoel. Om te bedien, gooi die Riesling by die puree. Gebruik lang glase, vul met ys en gooi aarbeimengsel stadig in. Versier met skyfie suurlemoen en plaas strooitjie in.

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. Klits lemoensap in. Klits room tot styf en vou my suiker in. Voeg skil by. Laat afkoel. Bedien by warm Suzettes. Vulsel sal smelt en is loperig wat ideaal is.

Nataniël sê: "Nagereg hoef nie altyd hoofpyn, maagpyn, ongemak of uitputting tot gevolg te hê nie. Ons is lank reeds verby die dae van drillende Babelse torings en vla-bedekte moorde. Probeer `n slag iets ligs, visueel eenvoudig en verrassed, iets wat ontplof van smaak. Nagereg moet verfris en vermaak, dit moet die samesyn van vriende, familie of verliefdes op `n hoë noot afsluit".

BRAAIVLEIS "BAKED BEANS" (Met erkenning aan Rina Fourie-Spra) 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. Meng alles saam en gooi in oondvaste bak met deksel en bak vir 20 min. Verwyder deksel en bak verder vir 20 min. Kan `n dag voor die tyd gemaak word. Bedien warm of koud.

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

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Besprinkel hoender met Aromat en oonbraai tot gaar. Laat staan tot behoorlik afgekoel. Gooi water in kastrol en voeg eierwitte, ui, asyn, sout en peper en gelatien by. Kook mengsel en klits aanhoudend totdat dit kook. Syg mengsel deur gaasdoek en plaas in yskas. Laat staan in yskas tot mengsel effens verdik. Garneer hoender met olywe en soetrissies. Giet aspiekmengsel stadig en versigtig oor hele hoender. Plaas hoender in yskas totdat aspiekmengsel gestol is.

ONGEWONE SJOKOLADEKOEK (Met erkenning aan Rina Fourie-Spra) 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. Sif droë bestanddele saam ­ voeg mayonannise en water by. Klop 2 minute lank. Gooi in gesmeerde ringpan en bak vir 35 min. of tot toetspen skoon uitkom.

MAALVLEISPAKKIE IN KOOLBLARE 1 koolkop Olie, sout en peper 1 ui ­ gekerf 500g maalvleis 1 eier ­ liggies geklits 5ml elk: gemaalde kaneel, gemaalde koljander en gemmer 2ml rooipeper 15ml tamatiesous 45ml sultanas of korente 1 blokkie hoenderekstrak opgelos in 200ml kookwater Stel oond op 180°C. Verwyder versigtig 8 tot 10 van die liggroen binneste blare van die koolkop (nie die buitenste blare nie). Blanseer in kokende water vir 2 min. en dreineer. Meng res van die bestanddele. Vorm 8 ­ 10 balletjies en plaas elkeen in n blaar. Moet nie te veel maalvleis gebruik sodat dit bo en onder uitpeul nie. Rol en vou toe kante toe en maak vas met tandestokkie. Pak balletjies styf teenmekaar in oondbak ­ gooi hoenderekstrak oor en bak vir 45 minute. Bedien met geelrys.

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. Meng druiwe en joghurt en skep in glase. Versier met druiwe en sjokelade. Lag is pure energie en vul die lewe se ruimtes met positiewe vibrasies. Sarie, Maart `05

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HOENDER MET SOUT-SUUR SOUS Besprinkel hoenderboudjies met Aromat, doop in geklopte eier, besprinkel met meelblom of broodkrummels en braai goudbruin in warm olie. 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. Meng bestanddele saam in n pan en bring stadig tot kookpunt. Roer gedurig en as did begin kook, roer mielieblom in. Roer tot dik en gaar. Gooi oor hoenderboudjies en bedien.

GESONDE GOU-GOU BROOD (Met erkenning aan Rina Fourie-Spra) 500ml volkoring meel 250ml koekmeel 50ml bruinsuiker 80ml sonneblomsaad 200ml rosyne 50ml sesamesaad 5ml sout 8ml koeksoda 1 eier geklits 500ml karringmelk of melk of Bulgaarse joghurt Stel oond op 180°C. Meng alles saam, skep in gesmeerde broodpannetjie en bak 1 uur tot gaar.

LEMOEN IN JENEWER (Met erkenning aan Rina Fourie-Spra) 12-16 heel naeltjies 150g suiker

1 groot lemoen 1 bottel Gin

Steel naeltjies in lemoen. Gooi suiker en lemoen in vrugtefles. Vul bottel met Gin en verseëll. Skud bottel, laat onderstebo staan. Elke dag skud bottel en keer om totdat suiker opgelos is. Bêre vir 3 maande op koelplek. Verwyder lemoen en syg vloeistof deur gaasdoek. Gooi in likeurbottel, 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. In die literatuur en kuns word daarna verwys as die kern van lewe, die bron van intellek, wil, moed, gevoelens en emosies. 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, die hart. Dit was vir die hartpionier dr. Chris Barnard interessant dat die Bybel meer as 300 keer verwys na die hart. Volgens hom het die hart vir ons soveel betekenis omdat dit die enigste orgaan is wat direk op spanning of emosies reageer. As ons kwaad, bang of opgewonde is, klop dit harder en vinniger.

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KERRIEHOENDER (ONFEILBAAR!) (Met erkenning aan Rina Fourie-Spra) Rol 2kg hoender stukkies in die volgende mengsel: 150gt koekmeel 20ml suiker 5ml hoender speserye Aromat, 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. Skep vleis in oondbak met deksel en bak tot gaar. Haal deksel af en bak bruin en sous verdik is. MIKROGOLF Bedek met kleefplastiek, steek 2 gaatjies bak vir 20 min. op hoog en dan weer vir 20 min. op medium Bedien met rys, pasta of kapokaartappels.

MILJOENÊR PATATS (Met erkenning aan Rina Fourie-Spra) 6 patats 50ml stroop 250ml room

150gr bruinsuiker ½ pak Marshmellows - gesnipper Pakkie gemmerkoekies ­ fyn gedruk

Kook patas in soutwater tot amper gaar. Meng suiker, stroop en room. Pak lae patats en koekies, gooi suikermengsel oor. Bak in matige oond tot sous dik word.

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. Pak vis in gesmeerde 4-kantige bak. Meng room, melk en soppoeier. Sprinkel Aromat oor en gooi melkmengsel oor. Bak 35-40 min. tot vis gaar is. Gooi dik laag gerasperde kaar bo-oor en bak weer vir so 8-10 min. ADVOKADOROOMSOP (Met erkenning aan Rina Fourie-Spra) 2 groot ryp advokados ­ in blokkies gesny 20ml suurlemoensap Knippie uie sout

250ml hoenderaftreksel 250ml vars room Varsgemaalde peper

Verpulp advo, meng met aftreksel en suurlemoensap. Voeg room , sout en peper by. Plaas in yskas tot goed koud. Bedien met `n skeut vars room en sprinkle varsgemaalde peper oor.

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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. Smeer `n broodpannetjie van 23x13x7cm. Sif bruismeel en sout saam. Vryf botter of maragrien in met vingerpunte tot dit lyk soos fyn broodkrummels. Roer strooisuiker by, dan die eier en heel laaste die pynappel en ingedampte melk. Skep deeg in die pannetjie en maak dit gelyk bo-op. Bak sowat 1 uur tot gaar. Keer uit op draadrakkie en laat goed afkoel. Sif die versiersuiker in `n bakkie, voe kookwater, geursel en sout by en klop goed totdat dit romerig en glad is gooi die versiesel oor die broodjie, versprei dit oral en laat dit egalig afloop.

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 12,5ml suiker 12,5 mielieblom 397g karringmelk 100m suurlemoensap 250ml maaskaas 125ml room Vanilla geursel Los gelatien op in warm tee. Verhit stroop. Meng suiker en mielieblom en roer by stroop ­ verhit tot dik en verkoel mengsel. Meng karringmelk en suurlemoensap, voeg by teemengsel en voeg maaskaas by. Vou room in en gooi vanilla by. Skep vulsel in tertkors laat effens stol. Versier met vrugte en laat verder stol. Net voor opdien, gooi stroop versigtig oor.

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

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Stel oond op 180°C. Kap ui fyn ­ braai in olie tot ligbruin, roer kerriepoeier by en braai effens. Voeg asyn, blatjang, appelkooskonfyt en kookwater by en laat sous paar minute kook. Week brood in melk ­ druk die meeste melk uit en maak fyn en meng met die vleis, sout en kerriesous. Klits eiers saam met die melk wat uit die brood gedruk is en voeg `n knypie sout by. Plaas vleis in dieperige oondvaste bak. Giet die eiermelk oor en steek suurlemoenblare tregtervormig hier en daar in. Bak totdat eiermengsel gestol het en begin verbruin. Bedien met geelrys en blatjang.

KAMMAKREEF MET HOENDERVLEIS 2kg hoendervleis Kook saam tot gaar. Laat afkoel, verwyder 5ml sout Bene en sny in klein stukkies. 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.

Meng vleis en sous en marineeer vir 1 uur. Wanneer Benodig, skep op slaaiblare, garneer met pietersielie en suurlemoenskyfies. Variasie: ontpit paar swart druiwe, sny in helfte en meng liggies by net voor opdiening.

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, wortels, soetrissie, rosyne, komkommer en pynappel. Voeg gekapte kruisement by mayonnaise en vou in rysmengsel. Rangskik skoon, droë slaaiblare op slaaibord en skep mengsel in middel. Sny appelkooshalwes in kwarte. Maak balletjies van spanspek en waatlemoen, meng liggies met pynappel en skep rondom rysslaai. Garneer met kruisementtakkies.

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STAMPKORING VERRASSING 250ml stampkoring skaapboudvleis 1 pynappel, geskil en in blokkies gesny 350ml vrugteblatjang ­ sterk indien verkies

375ml

koue,

gaar

fyn

gesnyde

1 soetrissie ­ ontpit en fyn gekap 200ml mayonnaise

Gegeurde sout, tafelsout, peper en rooipeper na smaak. Kook stampkoring in groot kastrol met baie water tot gaar (spoel paar keer af met koue water, voeg kookwater by en kook weer). Drieneer gaar stampkoring ­ dit moet los en korrelrig wees. Meng met res van bestanddele, plaas in yskas tot Benodig.

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. Verhit 950ml van die melk in kastrol met dik boom, tot kookpunt. Voeg suiker en sout by. Meng die vlapoeier met oorblywende 50ml melk tot pasta. Roer dit by die kookmelk. Verlaag hitte, roer die macaroni by, sit kastroldeksel op en laat prut. Roer botter/margarien by en strooi kaneelsuiker by. Sit warm voor.

UIE-EN-ROOM AARTAPPELGEBAK 5-6 medium aartappels 250ml room 250ml gerasperde Cheddarkaas

Sout & peper 1 pakkie wit uiesoppoeier

Stel oond op 180°C. Skil en kook aartappels tot NET gaar. Sny in dikkerige skywe en pak in gesmeerde oondvaste bak. Sprinkel peper en bietjie sout oor. Meng room en soppoeier en giet stadig oor aarappels, skud bak effens sodat room tussen die skywe aartappels kan inloop. Strooi kaas oor en bak 30 minute totdat gereg geset en ligbruin is.

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. Effens taai, maar so smul-lekker soos kan kom. Probeer net dat hy so drie dae in die koelkamer hang, voor die dis voorberei word ... Bestanddele Benodig: een Bosveld Tarentaal (los maar die baksteen voor u die Tarentaal wil weggooi) ...

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2 groot uie, grof gerasper: buite gedoen of die oë brand 1 tot 2 groot wortels, 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, 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. Skakel my as u nie weet hoe nie. Die hele vel kom saam met vere en alles af. Haal dan die binnegoed uit en was af met asynwater. Sit in `n platbodem plurale pot. Rooster hom so vir 20 tot 30 minute in `n middel-verhitte oond van so 220û. Laat afkoel en sny in stukkies. Soteer die uie saam met die wortels, spek en botter (doen dit stadig) en roer die meelblom by. Voeg dan die restant van tamaties, puree, wyn en stock by terwyl u dit tot kookpunt bring. Voeg die sout, peper en kruie by en prit stadig vir 60 tot 75 minute. Maak net nou en dan oop om te sien hoe sag die vleis is, anders kook dit alles te fyn. Gooi alle oortollige vloeistof af, voeg die Port en sampioene by en met deksel op, prut stadig vir `n verdere 10 tot 15 minute. As u piesangs en lemoene het, kan u so drie piesangs en twee lemoene fyn sny en inroer by die kooksel. Los die deksel op en laat eenkant staan in die warm as vir 15 tot 20 minute (pas net op vir aanbrand) . Bedien met varsgebakte bierbrood of slappap as korsbasis. Dit is so lekker soos wat Ouma Kiewiet se kos altyd by die huis gesmaak het, net met daardie tikseltjie ekstra bosveld smaak by ... ryk en lekker.

BUSHVELD POTJIE-PIZZA (With acknowledgement to Sue van Zyl) 1 Frozen Pizza dough Thawed 1 sm. pkg. Sliced Pepperoni 1 sm. Red Bell pepper Diced 1 sm. Purple onion Diced Black Olives 1 Cup Mozzarella cheese Shredded

1 Small jar Pizza sauce 1 sm. pkg. Sliced ham 1 sm. Bell pepper (green) Diced ½ Cup Mushrooms Sliced ¼ Cup Pineapple chunks

Spread pizza dough on 12-inch pizza pan. Add sauce, pepperoni, ham, peppers, onions, mushrooms, black olives, pineapple chunks, and mozzarella cheese to taste. Place pizza in No.4 or 5 potjie, cover lid, and cook on medium ashheat with a few added coals on top. Cook until dough is done and cheese is melted. Mix and Match any ingredients for your bospizza. Serve & enjoy

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OM DIE SWARTPOT - BLESBOK WILDSROL (Met erkenning aan Tommy Masure) 1 Ontbeende blesbokrib, vryf vleis in met sout Marinade: 125ml Asyn 125ml Sjerrie 12.5ml Tamatiesous 12.5ml Seledery 1ml Peper per 1kg vleis 125ml Olie 12.5ml Worcestersous 1 Gekerfde ui 5ml Sout per 1kg vleis

Metode: Plaas rib, vel na onder, op broodbord Stop rib met: 250g Spekrepe Gedroogde appelkose 500ml Gegeurde maalvleis Rol rib toe en bind vas. Marineer vleis oornag ­ behou marinade vir latere gebruik. Bak in toe pan teen 200°C (30 min vir elke 500g vleis). Sif marinade en giet oor vleis ­ bak oop tot bruin.

WILDSFRIKADELLE (Met erkenning aan Tommy Masuret) 1kg wildsmaalvleis 500g gemaalde skaapstert vet 3 rou aartappels 2.5 ml fyn naaltjies 15ml kerriepoeier 15 ml suiker 5 ml koljander 25ml asyn 5 ml sout 1 ml peper 2 uie in skywe gesny 12.5 ml botter 250 ml beesvleisaftreksel 12.5 ml blatjang Voeg droe bestandele, asyn en blatjang by vleis werk deur en maak bolletjies. Braai uie met botter in swartplatboom pot tot bruin. Plaas vleis bolletjies in swartpot, gooi vleis aftreksel by en prut oor stadige hitte tot gaar. Eet te lekker!

BLESBOK WILDSROL (Met erkenning aan Tommy Masuret) 1 Ontbeende blesbokrib, Vryf vleis goed in met sout Marinade 125ml Asyn 125ml Sjerrie 12.5ml Tamatiesous 12.5ml Seledery 1ml Peper per 1kg vleis 125ml Olie 12.5ml Worcestersous 1 Gekerfde ui 5ml Sout per 1kg vleis

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Metode: Plaas rib vel na onder op broodbord Stop rib met: 250g Spekrepe Gedroogde appelkose 500ml Gegeurde maalvleis Rol rib toe en bind vas. Marineer vleis oornag ­ behou marinade vir latere gebruik. Bak in toe pan teen 200°C (30 min vir elke 500g vleis). 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. Pheasant Ingredients: 3 tablespoons butter 2 (1 ½ to 2-pound) pheasants, 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, sliced 1-inch

Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; stir in garlic. Place pheasants, skin-side down, in skillet. Cook over medium heat, turning occasionally, until lightly browned (8 to 10 minutes). Remove pheasants; set aside. Lightly brown 8 strips bacon in same skillet; remove from pan. Set aside. Cut remaining bacon into 1-inch pieces. Place in same skillet; cook until crisp (8 to 10 minutes); remove from pan. Pour off bacon drippings. Add wine to skillet; cook, scraping pan occasionally, 2 to 3 minutes. Combine bacon pieces, rice, carrots and onions in ungreased 13x9-inch baking pan. Place pheasants, skin-side up, on top of rice. Place 2 strips of lightly browned bacon on each pheasant half; pour wine mixture over pheasants and rice mixture. Cover with aluminium foil; bake for 1 to 1 ¼ hours. Uncover; continue baking for 25 to 35 minutes or until pheasants are fork tender and bacon is browned.

MAKLIKE PASTEIKORS 500ml ongesifte koekmeelblom 5ml sout 125ml sonneblomolie

15ml bakpoeier 250ml melk 2 eiers

Stel oond op 180°C. Sif koekmeel, bakpoeier en sout saam. Klits eiers, melk en sonneblomolie saam. Maak holte in die meelmengsel en gooi die vloeistof stadig daarin. Meng baie goed met houtlepel tot slap deeg. Smeer groterige oondvaste bak en smeer die helfte van die deeg met `n houtlepel op die boom van die bak. Skep enige

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gaar vleis, vis of groentevulsel bo-op en bedek met die res van die deegbeslag. Bak pastei sowat 30 minute tot goudbruin. (Variasie: sien resep vir Klein pasteitjies)

KLEIN PASTEITJIES Stel oond op 180°C Smeer `n diep muffinpan. Skep eetlepelvol van die pasteideeg in elke holte gevolg deur enige gaar vulsel, druk vulsel baie liggies met `n lepel in die deeg in. Bak 20 minute tot gaar. Heerlik saam met braaivleis of as `n smaaklike happie as gaste onverwags opdaag.

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). Koel af. Meng die orige bestanddele ­ klits die stroop by en laat afkoel. Maak 2 koppies slaaisous. (Bedien met Kaspiese slaai, 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, komkommer en ui in slaaibak. Stapel die Tunavis in die middel. Rangskik die sampioene en eier rondom die vis. Versier met klein gekookte beetjies.

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. Voeg kerriepoeier by en braai liggies. Voeg asyn, sout en peper by, roet goed, bedek en laat prut sowat 5 minute oor lae hitte. Voeg perskehelftes by en prut verder vir 5 minute. Sit voor saam met enige vleisgereg.

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

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KORSLOSE SOUTTERT (Met erkenning aan Rina Fourie-Spra) 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 melkmengsel oor en bak by 180°C tot gaar. Gooi ekstra kaas bo-oor net voor dit uit die oond kom.

LAGIE SLAAI (Met erkenning aan Rina Fourie-Spra) 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. Sprinkel seldery, groen rissie en ui oor. Rangskik ertjies bo-oor. Gooi mayonnaise en suikermengsel oor. Skrinkel kaas en dan bros bacon oor. Verkoel.

PANNEKOEK (FLATERVRY GEWAARBORG!!) (Met erkenning aan Rina Fourie-Spra) 3k meel + 1t sout - 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. Eers na ontbering kom daar waardering.

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

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TUNA CURRY (With acknowledgement to Mary-Ann Rebula) 450 grams (about 18 oz.) 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, except tamarind paste, water and curry leaves. Add very little water while grinding if required. Remove the paste into a pan. Add the water, tamarind paste and curry leaves. Mix well and bring to a boil. Open the tuna can(s) and drain off the oil. Add tuna to the gravy in the pan. Cover and cook for about 8 minutes or till the tuna is cooked and coated with the gravy. TIPS: This curry is supposed to be spicy and tangy. However the amount of chillies and tamarind can be reduced or increased as desired. Fresh tuna will taste very good in this recipe.

SPICY PRAWN RICE (With acknowledgement to Mary-Ann Rebula) gram(s) headless prawns shelled, deveined and cleaned 1 teaspoon(s) turmeric powder 2 teaspoon(s) each of coriander and red chilli powder 2 teaspoon(s) cumin seeds 2 large onions - chopped 8 bay leaves 4 cup(s) long-grain rice, 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. Keep aside. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 3 minutes. Remove the prawns with a slotted spoon onto a plate. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. 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. TIPS: The prawns need not be of a big size for this dish. Basmati is an aromatic longgrain rice variety. Any other long-grain rice would do as well.

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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. Season the lightly beaten curds with salt and sugar. Sprinkle salt over the grated / chopped cucumber and keep aside for about 13 minutes. Now, gently squeeze the water out from the cucumber. Then, mix the cucumber into the yoghurt along with the chopped onions, coriander leaves and green chilli(es). Keep refrigerated till needed. Just before serving, sprinkle cumin powder all over the raita.

TOUM (Garlic purée) LEBANESE (With acknowledgement to Mary-Ann Rebula) Way 1: ¼ cup lemon juice 7 cloves garlic, peeled and crushed with a dash of salt 5 cubes potatoes, fried until tender Way 2: ¼ cup lemon juice 1 head of garlic, 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. Process mashed potato with garlic, oil, lemon juice, and salt until smooth and thick. Serve in small bowls next to grills. Way 2: Process crushed garlic with oil, lemon juice, and salt until smooth and thick. Pour in bowls and serve next to meat and chicken.

TOASTED BREAD SALAD (With acknowledgement to Mary-Ann Rebula) ½ Lebanese round bread (pitta), toasted 3 medium firm tomatoes, washed and chopped 3 slender cucumbers (250g), washed and chopped 3 medium radishes (250g) (1 cup), washed and chopped 4 spring onions, washed and coarsely chopped 1 medium onion (¼ cup), roughly chopped ½ cup lemon juice

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2 cloves garlic, crushed with a pinch of salt ½ teaspoon dried mint 2tablespoonsvinegar ½ cup olive oil Break toasted bread into small pieces and keep aside. Wash the chopped mint, parsley and purslane, then drain well. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well. Serve fattoush if you wish garnished with additional toasted bread. 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, 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, 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, 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, crushed ¼ cup shortening or butter 1 egg, beaten 2 tbls cornflour ¼ cup short grain rice 1 cup finely chopped fresh coriander 1 cup water (for rice)

Prepare Kibbi balls. Bake in an oven for 10 minutes. Prepare cooked yoghurt. In the meantime boil rice in water for 25 minutes. Stir into boiling yoghurt. Add Kibbi balls one by one (don't stir). Cook for 10 minutes over medium heat. Fry garlic and coriander till fragrant. Add to Kibbi mixture. Cook for 3 minutes. Pour in large bowls. Serve hot or cold. Note: you can fry kibbi balls instead or baking it before adding it to cooked yoghurt. Makes 25. Walk gently, breathe peacefully, laugh hysterically. Nelson Mandela ----------------------------------------------------------------------Those who love pleasure become poor; Wine and luxury are not the way to riches.

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MAAMOUL (With acknowledgement to Mary-Ann Rebula) ½ cup solid shortening 8 tablespoons or 4 ounces butter 1 cup 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. This recipe needs to be started a day ahead. Melt shortening and butter together or use all butter if you wish a richer cookie. Cool slightly. Mix flour, semolina, salt, baking powder and sugar together. Rub melted shortening into dough with fingertips until it is like fine soft meal. Cover bowl and let it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over the dough. Toss lightly with a fork to distribute liquid evenly. Mix until just combined, like pie dough. (another person says to knead the dough well). Dust maamoul molds well with flour. Invert and tap gently to remove excess flour. Estimate the amount of dough need to fill maamoul mold and make a ball of dough. Flatten it out slightly and place a good tablespoon of filling in center. Close dough around filling to cover it. Pack ball into mold. Level off cookie even with the lip of the mold. Be sure you have not revealed filling or it will stick to the pan as it bakes. Tap cookies out onto the work area with a sharp firm hit to the top of the mold. Transfer cookies to baking sheet with a spatula. Bake at 300 to 325deg F about 12 minutes, until barely colored. Cool. Sprinkle or rub with confectioners sugar before serving.

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. Add the flower water and just enough milk to bind the dough into a soft ball. Nut filling: 1½ cups walnuts or pistachios, finely chopped 4-5 Tbsp sugar 1 Tsp cinnamon 2tbsp rose or orange-blossom water Mix all the ingredients together. Take walnut sized lumps of dough and make a hole in the center with your thumb, pushing the dough up the sides of your thumb, making a hollow container. Fill the container with the nut filling ¾ full. Cover the opening by folding the container shut. Prick with a fork. Bake 325° For 20-30 minutes. Do not brown. Cool before removing from pan. Sprinkle with confectioners sugar.

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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, and cut into small chunks. Place in a casserole, add 15 teaspoons of water, and cook over a small flame for 15 minutes. Stir to combine. Cut the butter into small cubes, and add slowly to flour, until butter is dusted with the flour. Preheat oven to 350 degrees F. Combine orange flour water with 10 teaspoons of water in a small pot. Mix well. Add the mixture to the flour and butter. Using a fork, combine to make a smooth dough. Cover with a damp towel and set aside for 25 minutes. Divide the dough in four pieces. Roll each piece into a 1.25" cylinder. Cut the cylinder into one inch pieces. Roll each piece in your hand to make a ball. Punch a hole with your finger in the dough. Roll the ball in your hand until it is shaped like golf ball. Add 1 teaspoon of dates to each ball, roll into a ball. Indent the balls with a fork Bake for 30 minutes or until the Maamoul dough hardens. Sprinkle with confectioner's sugar.

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. Date filling: 1 ½ cups chopped dates

¼ cup sugar

6 tablespoons cutter

Cook dates with butter over low heat for 15-20 minutes. Mash occasionally until dates are completely pureed. Cool before filling. Date filling is traditionally used with a flat maamoul mold, rather than the rounded variety.

LABNE (With acknowledgement to Mary-Ann Rebula) 6 cups plain yogurt

2 teaspoons salt

In a large bowl, stir the salt into the yogurt. Place the yogurt in the center of a piece of doubled cheese cloth, or piece of soft cotton. Pull corners up and tie tightly. Suspend from a stationary object over a bowl (to catch liquid), usually utilizing the faucet over a sink. Let this hang overnight or about 12 hours. When well drained it will be the consistency of cottage cheese. Remove from the cloth. Store covered in the refrigerator until needed. Eat with olives or olive oil, and pita bread. If you can dream it, you can do it!

Walt Disney

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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. Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-apepper and rub along meat. Let stand for a while. Heat oil in skillet, shake excess seasoning off. Add meat. Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out. Keep adding water until cooked. When cooked, remove from skillet to make gravy. Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas.

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 1.5kg leg of lamb, 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. This can then be rubbed generously over your chosen meat. 1 clove ½ a cinnamon stick 2 cardamom pods salt and freshly ground black pepper Preheat your oven to 170C. Chop the paste ingredients roughly, add the toasted and ground rub mix and puree in a food processor. In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for 1½ hours to intensify the flavours. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender. Feel free to vary the curry by using diced chicken, prawns or paneer (see below), or vegetables like Swiss chard, spinach, peas, cauli-flower, fried aubergine, okra, boiled potatoes, chickpeas or lentils. Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer!

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HOW TO MAKE PANEER INDIAN CHEESE (With acknowledgement to Mary-Ann Rebula) In a thick-bottomed pan, bring 2 litres of full cream milk to the boil, remove from the heat and add a wine glass of white wine vinegar. Stir, then leave for 5 minutes. The milk will begin to curdle. Now pour it through a fine sieve or a colander lined with muslin. Allow the water to drain, then squeeze the remaining curd and chill in the fridge. Chop the cheese into thumb-sized pieces, fry in butter with a little chilli, garlic and sea salt and add to your curry. ½ cups Pauls Slim or Skinny or Physical No Fat Milk ½ cup Pauls Natural Set Yoghurt 1 ripe banana, sliced 4 pitted prunes Place all ingredients together in a blender and blend until smooth. Pour into two tall, chilled glasses and serve immediately.

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, diced 1 tsp water 2 slices of mango and 2 mint leaves, to serve Whisk the double cream lightly Fold in the icing sugar, coconut milk and cinnamon to combine. Place into a blender along with diced mango and water and blend to combine. Pour into a glass and garnish with mango and mint leaves to serve.

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, strawberries, redcurrants, Greek-style yoghurt, ice and milk into a liquidiser, and blend until smooth. Pour into long sundae glasses. For the raspberry coulis, mix the raspberries with the icing sugar, and press through a sieve. Drizzle the coulis on top of each glass, to serve.

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MANGO SOUP SMOOTHIE (With acknowledgement to Mary-Ann Rebula) 1 ripe banana, peeled and roughly chopped 1 large ripe medium mango, peeled and flesh sliced away from stone ½ lime, grated zest and juice only 55ml orange juice In a blender or liquidiser place the banana, mango, lime juice, zest and orange juice. Blitz until smooth. Serve the banana and mango smoothie in soup style bowls, topped with yoghurt, flapjacks, strawberries, diced mango and flaked almonds.

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, storing strawberries / tomatoes in the fridge can mask some of their flavour. Juice the apples in your juicer or if you haven't got a juicer then you can use apple juice from a carton. Place the yoghurt (or ice cream if you are feeling indulgent) and ¼ of the apple juice in your blender, switch on and then add the ice and strawberries and blend until smooth. Finally add the rest of the apple juice and blitz briefly until it is thoroughly blended into the smoothie. Vary the amount of apple juice depending on how thick you like your smoothies to be. The longer you blend the mixture for, the more air will be introduced into the drink and oxidation of nutrients will occur more rapidly. 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, you'll prove them wrong when you make this healthy smoothie recipe. 1 cup orange juice 1 cup frozen peaches 1 frozen banana, chunked 2 Tbs slivered toasted almonds Add juice to electric blender, then add remaining ingredients. Blend until smooth. To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven for 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven. Enjoy your healthy smoothie recipe. Commit your work to the Lord and then your plan will succeed. Yesterday is history, tomorrow is a mystery, today is a GIFT.

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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. Recipe makes one serving. Pour, and drink!

THE ROGUE FLAMINGO (With acknowledgement to Mary-Ann Rebula) This sweet fruit recipe is great for breakfast, an afternoon snack, 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. Cover and chill. Before serving, shake or stir, then pour into chilled glasses. Enjoy this fruit smoothie recipe.

THE BILDUNGSROMAN (With acknowledgement to Mary-Ann Rebula) The favorite drink of young Phillip Pirrip, everyone's favorite bildungsroman protagonist. This yogurt smoothie is sure to be one of your favorite recipes. 1 cup cranberry-blackberry juice ½ banana 6 oz. 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. Pour into glasses and serve immediately.

DURBAN ROTI (A type of pancake filled with curry, 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. Rub in until the mixture resembles fine breadcrumbs. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle. Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes. Break off pieces of dough and form into balls the size of tennis balls. Roll out each ball into a disc the size of a dinner plate. Fry in hot oil for 2 minutes on each side. Serve immediately with a curry filling, or on the side.

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DHAL COOKIES A delicious snack. Serve hot or cold. 500 g split peas, soaked in water overnight and coarsely mashed 5 ml (1 t) garlic paste 5 ml (1 t) ginger paste 6 green or red chillies, seeded and finely chopped half a bunch chopped coriander leaves half a bunch spring onions, chopped 1 medium-sized banana, mashed salt and pepper to taste oil for frying Mix all the ingredients, except the oil, to form a dough. Roll into small balls, flatten them with the palm of your hand, and make a small hole in the center of each cookie. Fry the cookies in hot oil until brown on the outside and cooked inside. Drain on paper towels and serve hot or cold. Makes about 12 cookies.

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, peeled and grated 310 ml (1 ¼ cup) onion, finely grated 250 ml (1 cup) cooked chicken, diced 100 g whole-kernel sweet corn, drained 15 ml (1 T) parsley salt and freshly ground black pepper oil for frying Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute. Chill the batter. Place the potato and onion in a mixing bowl and add enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter. Season with salt and freshly ground black pepper. 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. Makes 25-30 bites.

LAMB CURRY 1 large onion, 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, cubed; or stewing lamb, cubed 4-5 medium-sized potatoes, peeled and quartered fresh coriander leaves, chopped Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about 10 minutes. Add the potatoes and about 60 ml (¼ cup) water, cover and simmer for about 20 minutes. Add the chopped coriander leaves towards the end of the cooking time. Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato.

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CHICKEN CURRY 1 medium-sized onion, sliced into rings 5 ml (1 t) garlic paste 15 ml (1 T) mixed masala 3 ripe jam tomatoes, mashed 500 g chicken pieces, skinned and deboned 5 ml (1 t) fennel powder fresh coriander leaves

oil 5 ml (1 t) ginger paste 15 ml (1 T) curry powder 1 X 410g can tomato puree curry leaves 5 ml (1 t) garam masala

Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice. VEGETABLE CURRY My vegetarian friends always ask me to make this curry, but I make extra because it's not only the vegetarians who tuck in! 15 ml oil 2 medium onions, chopped 1 large green pepper, chopped 1 large brinjal, cubed 8 courgettes, sliced 250 g button mushrooms, sliced 5 ml crushed garlic 5 ml ground coriander 5 ml ground cumin 2 ml turmeric 1 chilli, chopped 2 ml chilli powder 30 g freshly chopped coriander Heat oil in a large saucepan, add onions and green pepper and sauté for a minute. Add remaining ingredients. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally until cooked. Season to taste and stir in fresh coriander. Serve with basmati rice. Serves 4.

VEGETABLE AND PRAWN CURRY To make a vegetable curry, omit the prawns and add 500g peas or green beans. If using large brinjals, sprinkle them with salt and leave in a colander to drain for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra flavour. 500g prawns, shelled 15ml mixed masala oil Curry Sauce: Oil 1 large onion, sliced into rings 7 ml (1 ½ t) ginger paste 1 kg ripe tomatoes, mashed to form a puree fresh coriander leaves (dhania) 500g baby brinjals, whole, or bigger ones, cubed garlic chives

7 ml (1 ½ t) garlic paste 22-30 ml (1 ½ - 2 T) masala a few curry leaves (or bay leaves) 500g cooked butter beans

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Sprinkle the prawns with the masala and set aside. To make the basic curry sauce, heat a little oil and fry the onion until glossy. Stir in the garlic and ginger pastes, and masala. Add the tomatoes, curry leaves and garlic chives, and simmer slowly for about 15-20 minutes until fragrant. Fry the brinjals in a little heated oil until done. Fry the prawns in oil until they just turn pink. Add the brinjals, prawns and beans to the sauce and simmer until fragrant. Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.

BASIC CURRIED STEW (`Westernised'!) 750g boneless beef neck, cubed, or beef `curry pieces' 30 ml cooking oil 1 onion, chopped 15 ml curry powder 15 ml turmeric 1 chilli, seeded and coarsely chopped 5 black peppercorns 2 bay leaves 1 apple, cut in wedges 1 tomato, skinned and cubed 3 carrots, sliced 200 ml meat stock 15 ml cake flour Brown meat in heated cooking oil. Add onion and sauté till transparent. Add curry, turmeric and chilli and fry for 1 minute. Add peppercorns, bay leaves, tomato and heated meat stock. Lower heat, cover with lid and simmer for 1 ½ hours or till meat is tender. Thicken with cake flour and water paste if necessary. Serves 4.

WARM LEMOENPOEDING (Met erkenning aan Rina Fourie-Spra) 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. Klits eiers en suiker saam tot lig. Verhit melk en booter tot gesmelt. Sif meel, bakpoeier en sout saam. Roer melk en meel beurtelings by eiermengsel ­ meng goed. Bak in gesmeerde oondbak vir 25 minute of tot toetspen skoon uitkom. Intussen, kook water, botter en suiker vir 10 minute. Laat effens afkoel en voeg lemoensap en skil by. Giet oor warm poeding en prik orals sodat stroop kan intrek. Nataniël sê: "Nagereg hoef nie altyd hoofpyn, maagpyn, ongemak of uitputting tot gevolg te hê nie. Ons is lank reeds verby die dae van drillende Babelse torings en vla-bedekte moorde. Probeer `n slag iets ligs, visueel eenvoudig en verrassed, iets wat ontplof van smaak. Nagereg moet verfris en vermaak, dit moet die samesyn van vriende, familie of verliefdes op `n hoë noot afsluit".

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LORNA'S (Met erkenning aan Rina Fourie-Spra) 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. Druk alles vas in bakplaat wat goed met Cook`n Spray gespuit is. Bak ± 45 minute ­ sny in blokkies wanneer afgekoel is.

MIELIEBROOD (Met erkenning aan Rina Fourie-Spra) 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. Sif koekmeel en sout in mengbak, voeg karringmelk, mielies en suiker by (redelike vloeibare deeg). Skep in 2 gesmeerde broodpannetjie en bak vir ± 35 minute.

SAN SE BIETJIE-WERK - BAIE POEDING (Met erkenning aan Rina Fourie-Spra) Sif 500ml meel en 3 ml sout in mengbak Maak aan met 125 ­ 190ml melk, 10ml koeksoda Meng met 30ml sagte margarien en 30ml appelkooskonfyt ­ meng goed saam Stroop: Kook saam in groot kastrol vir 5 minute: 1,5 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. Stel temperatuur laer en kook stadig verder met deksel styf op vir ± 1 uur. MOET NIE IN DIE KASTROL LOER NIE. Bedien met vla. Passie is om uit jou hart te kan sing, om jou fiets te trap tot julle een word, om gaste se asen weg te slaan met `n feestafel. Sarie ­ Okt. '04

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GEMMERKOEKIE TERT (Met erkenning aan Rina Fourie-Spra) 200ml vars room 1 pakkie gemmerkoekies Klits 100ml room tot styf. Plak koekies aan mekaar in lang rol. Plaas in bak en laat oornag in yskas. Net voor opdiening, klits res van room styf. Plaas koekierol op opdienbord en smeer room bo-oor. Garner met stukkies gemmer en sny in dik skywe.

SWEET `n SPICEY CURRY STEW (FISH OR PORK) 500g firm fleshed white fish steaks (like hake), frozen or fresh OR 750g pork filet, cubed 20 ml turmeric seasoned flour 45 ml sunflower oil 1 onion, chopped 300 g sweet potato, cooked and cubed 3 ml chilli powder 5 ml ground coriander 10 ml garam masala 150 ml seedless sultanas, soaked 410g can chopped tomatoes (use Indian-style if available, for extra flavour) 60 ml tomato paste 45 ml brown sugar 125 ml natural low-fat yoghurt 90 ml fresh coriander leaves or parsley, chopped Season the fish/meat cubes with the turmeric and toss in the flour, shaking off any excess. Heat the oil in a saucepan. Add the fish/meat and cook until lightly browned. Remove and set aside. Saute the onion until translucent. Add the sweet potato, chilli powder, ground coriander, and masala and stir-fry until aromatic, about a minute. Add the sultanas with their liquid, tomatoes, tomato paste and sugar. Simmer for 8 minutes or until slightly thickened. Return the fish/meat to the saucepan and simmer for 5 minutes for fish, 10 minutes for meat. Remove from the heat and stir in the yoghurt and fresh coriander and serve. Serves 6.

FISH BREYANI (Serves 6 ­ 8) Once you've tasted this delicious fish breyani, you'll travel to the ends of the earth (or at least to Durban!) to find all the spices the recipe demands. It's a bit time-consuming, but well worth the effort in the end and will feed a lot of people. 50 ml oil 1 large onion, sliced into rings 4 cardamom seeds 4 whole cloves 2 pieces stick cinnamon 5 ml chopped fresh ginger 4 cloves garlic, 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, cubed Salt 5ml fish masala 6 small potatoes, peeled 200g (500 ml) uncooked rice 5 ml turmeric 125 ml lentils (masoor) 4 hard-boiled eggs

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Heat the oil in a pan and fry the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended together. Add the barishap, cumin seeds, coriander, leaf masala, breyani masala and a little water. Simmer until an aromatic paste is formed. Season the fish with salt and fish masala and add together with potatoes to the paste. Fry until the mixture acquires a nice yellow colour. Cover and braise until cooked. The potatoes should be soft but still intact. Add extra water if necessary. Add the rice to boiling salted water along with the turmeric and boil until tender. Drain and set aside. Cook the lentils in boiling water until soft and drain. Combine the rice and lentils and arrange layers of the breyani mixture and rice in a saucepan. Add a little water, cover with a piece of waxed paper and lid, and steam for about half an hour. Slice the eggs into quarters and place on top of the breyani just before serving.

CRAB CURRY 1 large onion, sliced into rings oil 30 ml (2 T) garlic and ginger paste 30 ml (2 T) mixed masala 1 ml (¼ t) turmeric 4 jam tomatoes, 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, chopped Fry the onion in a little heated oil until golden brown. Stir in the garlic and ginger paste, and add the masala, turmeric, tomatoes, tamarind pulp and chillies. Reduce the heat and simmer for about 5-10 minutes. Season with salt, add the crab pieces, cover and simmer for 10 minutes until done. Sprinkle with the fresh coriander leaves and serve with rice. Serves 2 ­ 3.

PRAWN CURRY 1 large onion, 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, peeled and pureed 500 g prawns, shelled and alimentary canal removed, but keep tails intact fresh coriander leaves. Stir-fry the onion, curry leaves and chillies in a little heated oil until the onion is golden brown. Stir in the ginger and garlic paste. Add the masala, turmeric and tomatoes, and braise for a few minutes before simmering until the tomatoes are fragrant. Add the prawns, cover and simmer for another 5-7 minutes or until the prawns are done. Season with salt and sprinkle with fresh coriander leaves.

`n Gewonde oester heel sy skulp met `n pêrel.

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PAKISTANI CURRY 1 kg boneless lamb thick rib, cubed 1 onion, 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, 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, finely chopped 1 onion, finely chopped

Mix all the marinade ingredients together, place meat into it and marinate for a few hours. Drain, keep marinade aside. Saute onion in heated cooking oil till transparent. Add meat and marinade. Cover with lid, lower heat and simmer for 45 minutes or till meat is tender. Place 4 sprigs of fresh dhania (coriander) on top of meat and simmer for an additional 10 minutes. Remove dhania. Spoon meat out into a meat platter and garnish with toasted almonds. Serves 6.

BROS GROENBONE (Met erkenning aan Rina Fourie-Spra) 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. Kook groenbone ± 10 minute tot net sag en dreineer. Braai spek en ui in olie tot sag en voeg by witsous. Breek Nik-Naks in stukkies en voeg by witsous. Laastens, voeg groenbone by witsous. Skep in gesmeerde bak, sprinkle kaas oor en bak vir 10 minute tot gesmelt en bruin bo-op.

LEKKER KOOLSLAAI (Met erkenning aan Rina Fourie-Spra) 1 middelslag koolkop ­ fyn gekerf (behou die buitenste groen blare) 1 x 410gr blik pynappelstukkies 125gr malval lekkers in kwarte gesny 250gr klapper 2,5ml sout 250ml room Meng alles goed saam ­ behalwe die room. Net voor opdiening klop room styf en vou deur koolmengsel. Gebruik buitenste groen blare, rangskik op slaaibak en skep koolmengsel daarin. Versier met grof gemaalde peper en peppadew stukkies. ROOI ­ die kleur van liefde en passie ORANJE - die kleur van betowering

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BREYANI Rice Layer: 400g (500 ml) long grain rice 10 ml salt 1 litre water Mince Layer: 2 onions, 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, 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. Rinse and drain in a colander. Mince Layer: Combine onions, mince, cloves, cardamom, ginger and garlic and cook in a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste. Cook for a further 10 minutes or until spices are well blended. Add the mixed vegetables and cook for 5 minutes. Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with water. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). Serve with salad and chutney.

CREAMY CHICKEN CURRY Another way to stretch meat is to add pulses such as beans or lentils, which are filling. Red lentils are small and absorb the flavour of meat, so are ideal to add to stews or curries if you are not a bean fan. Pulses are a good source of protein and are cheaper and healthier than meat, so give them a try. In this recipe the chicken meat has been taken off the bone to make it go further. By doing this and by adding lentils, less chicken is needed, making it more economical. Vegetables have been added to stretch the dish even further, and yoghurt instead of coconut or cream, to give it a creamy finish. 30 ml sunflower oil 2 cloves garlic, crushed 550 ml chicken stock 2 tomatoes, chopped 15 ml vinegar 2 potatoes, quartered 100 g green beans, halved 250 ml natural yoghurt 1 onion, 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, peeled and cubed

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Heat oil in a large saucepan. Add onion and garlic and sauté until soft. Add curry powder and sauté for 30 seconds. Add chicken stock and bring to the boil. Add chicken and reduce heat to simmer. Simmer, covered, for 40 minutes until chicken is cooked through. Remove chicken from the pot and cool slightly. Pull the meat off the bones and cut into bite-sized pieces. Return chicken meat to the saucepan, along with remaining ingredients, except yoghurt. Simmer, covered, for a further 20 minutes or until vegetables are tender. Stir in the yoghurt and season to taste. Serve with rice. Serves 4-6

BEEF `n GREEN BEAN CURRY Add sweet potato to a green bean curry for extra flavour and body, and season with garlic, ginger, lemon juice and brown sugar. 30 ml (2 T) oil 500g stewing steak, sliced into strips 2 onions, finely chopped 2 cloves garlic, 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, peeled and cubed 1 can (410g) green beans (French cut), drained or fresh green beans, sliced Heat the oil in a heavy-based saucepan and brown the meat strips. Remove from the saucepan and set aside. Fry the onions, garlic and ginger in the remaining oil until tender and fragrant. Return the meat to the saucepan and season with curry powder, turmeric, brown sugar, lemon juice, and salt and black pepper. Stir-fry for about 5 minutes. Add the water, reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender. Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through. Serves 6-8.

CHICKEN AND PUMPKIN/BUTTERNUT CURRY 50 ml oil 2 large onions, sliced 10 ml garlic, finely chopped 25 ml curry powder 1 chicken, cut into portions 2 large tomatoes, chopped 750 ml pumpkin or butternut, peeled and cubed salt and pepper to taste 25 ml coriander leaves (optional) Heat oil and fry onions, garlic and ginger for 5 minutes. Add curry powder and fry for 1 minute. Add chicken pieces, tomatoes, pumpkin, salt and pepper. Stir well with metal spoon. Cover pan and cook slowly for 30 minutes. Stir in coriander leaves and serve on rice. PIENK - die kleur van geluk LILA - die kleur van bekoring

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WINTER CURRY Serves 6 ­ 8. 600 ­ 700g stewing mutton, 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 into rings pinch ground cloves 3 bananas, sliced 50 ml water

30 ml (2 T) oil 750 ­ 1000 ml (3 ­ 4 cups) boiling water 250g fresh green beans, sliced 3 potatoes, 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. Dissolve the stock cube in boiling water and pour half the stock over the meat. Reduce the heat and simmer until the meat is tender. Add extra stock and salt and pepper if necessary. Add the green beans, raisins and potatoes. Simmer until the vegetables are nearly tender. Meanwhile fry the onion in a little oil until golden brown. Add the curry powder and stir-fry for about 2 minutes more. Add the curry mixture to the meat mixture, along with the cloves, vinegar and bananas. Simmer for about 5 minutes or until cooked and warmed through. Dissolve the cornflour in the water and stir into the curry. Bring to the boil and simmer for another 5 minutes or until the gravy thickens slightly and is cooked.

MURGI KA TIKKA (CHICKEN TIKKA) (Serves 6 as a starter, 3 as a main) 400g boneless chicken, cubed 1 T oil, 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. Add chicken cubes and stir through until they are thoroughly coated in marinade. Cover and marinate in the refrigerator for 5-6 hours, or preferably overnight. Bring marinated chicken to room temperature before cooking. Thread the chicken pieces onto skewers. Braai or grill, turning and basting every few minutes until cooked through, but still juicy (about 15-20 minutes). Serve as a main course with condiments and a legume, vegetable or rice dish. As a starter, serve chicken pieces on toothpicks with chutney.

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..........

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TUNA SUS LOLLA (Met erkenning aan Rina Fourie--Spra) 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. Smelt botter, roer meel, sout en peper by ­ maak witsous met melk. Kook tot verdik, haal van hitte af. Gooi sampioene, tuna en ¾ pak Chips by. Plaas in oondvaste bak , strooi res van gekrummelde Chips bo-oor. Bak 35min.

LAMB VINDALOO The amount of chilli powder used can be varied according to taste. The amounts of chilli powder and peppercorns used in this recipe make the dish quite mild. 1T cumin seeds ¼ t cardamom seeds 2 x 2cm pieces stick cinnamon 8 whole cloves 10 whole peppercorns 1 cup vinegar, preferably malt vinegar 1t mustard powder 1t chilli powder, or to taste 1t paprika 1t turmeric 1t white sugar 800g boneless lamb, cut into 5cm cubes 3T oil 1 onion, finely chopped 2t ginger paste 1T garlic paste salt to taste 3 cups hot water Grind cumin seeds, cardamom seeds, cinnamon, cloves and peppercorns in a coffee grinder. Transfer to a bowl. Add vinegar to ground spices. Stir in mustard, chilli powder, paprika, turmeric and sugar, and mix well. Add lamb and mix thoroughly. Leave to marinate for 5-6 hours, or preferably overnight. Heat oil in a non-stick pan over medium heat. Add onion and saute until golden brown. Stir in ginger and garlic pastes and stir-fry for 30 seconds. Stir in marinated lamb and salt and cook for 2-3 minutes. Add water and bring to the boil. Reduce heat to low, cover and simmer for an hour or so, stirring now and then, or until lamb is tender. Best served with plain rice, but most enjoyable with crusty bread as well.

NORTH INDIAN CHICKEN WITH SPICED POTATOES 35ml sunflower oil 15ml cumin seeds 1 medium onion, chopped 2 cloves garlic, crushed 1 410g can Indian-style tomatoes* 4 carrots, cut into julienne strips 6-8 chicken thighs 45 ml fresh coriander, chopped Heat oil in a large saucepan. Add cumin seeds (and masala if using) and stir for 30 seconds. Add onion and garlic and sauté until softened. Add tomatoes and carrots and stir to combine. Add the chicken pieces. Spoon sauce over the chicken, then cover and simmer for 30 minutes or until chicken is cooked through. Season to taste with salt and sprinkle with fresh coriander. Serve with spiced potatoes. Serves 4. *If these are unavailable, use 1 x 410g chopped or whole tomatoes + 5-10 ml masala

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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, heat oil in a pan. Add mustard and cumin seeds. When they pop, add the potato cubes and remaining spice. Stir to coat the potatoes, then cover with a lid and cook over medium heat for about 15 minutes until tender. Season with salt and lemon juice and serve. As iron sharpens iron, a friend sharpens a friend.

CURRIED PASTA SALAD Dressing: 15 ml (1 T) oil 60 ml (4 T) white wine, vinegar or lemon juice 1 clove garlic, crushed 5 ml (1 tsp) curry powder 1,5 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, peeled and grated canned) 15 ml (1 T) toasted sesame seeds 100g cauliflower florets 100g green beans, topped, tailed and sliced 250g baby corn, drained (try to use fresh, not

Cook pasta in boiling water until just tender. Drain, rinse under cold water. Blanch cauliflower, broccoli and beans, and combine in a salad bowl with the carrot and corn. Toss with sesame seeds and dressing; cover and chill. Serve with wholemeal pita bread for lunch or as an accompaniment to braais or grills.

MASALA CUTLETS WITH CORIANDER-MINT SAUCE Serves 4 750g firm-fleshed fish cutlets, 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, finely chopped 60 ml mint, finely chopped or 10 ml mint sauce

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To make the sauce, combine all the ingredients well and chill for at least an hour. Remove the bones from the fish by making a triangular or square incision around the outer edges of the bones. Push the bones out of the cutlets. Season the cutlets with the salt. Brush both sides with the masala and allow to rest for 30 minutes. Brush the cutlets with the oil and braai over medium-hot coals or place under a hot grill or in a griller pan, 3 ­ 4 minutes per side or until cooked. Transfer to a serving platter. Pipe or spoon a portion of the sauce in the centre of the cutlets. Serve at once with a brown and wild rice pilaf, and a cucumber salad. HOENDERSKOTTEL (Met erkenning aan Rina Fourie-Spra) 1 groot hoender 250ml suurroom 1 blik geroom sampioene 1 pak Bacon Kips ­ verkrummel Stel oond op 180°C. Kook hoender sag met sout en peper. Laat afkoel, ontbeen en sny fyn. Meng die res van die bestanddele liggies by. Skep in vlak oondskottel en bak 30 minute.

CURRIED BRAWN 1 sheep's tripe, thoroughly cleaned 4 sheep trotters, 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, grated 2 cloves garlic, crushed 1 onion, finely grated 25 ml salt 15 ml black pepper, freshly ground Cover the tripe and trotters with water and simmer slowly until the meat falls off the bone. Remove all the bones and cut the tripe into smaller pieces. Tie the bay leaves, coriander seeds, allspice seeds, cloves and cardamom pods in a muslin bag and place in the saucepan. Add the remaining ingredients and simmer slowly for about two hours. Stir frequently to prevent the mixture from sticking to the bottom of the saucepan. Pour into moulds rinsed with cold water. Leave to set. Serve with bread.

CURRIED KAIINGS (CRACKLING) 1 large onion sliced 2 tomatoes, skinned and diced 5 ml turmeric Sugar salt & pepper

3 potatoes, diced 5 ml medium curry powder 1 liter kaiings brown vinegar

Place the onion, potatoes and. tomatoes in a heavy-based saucepan and add the curry powder and turmeric. Add a little water and simmer until the potatoes are soft. Add the kaiings and season to taste with sugar, brown vinegar, salt and pepper. Mix well and cook through. Serve with mealie rice. Serves 4.

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CURRIED MOGODO (TRIPE) 1.50 kg tripe, cleaned, pre-cooked and cubed 15 ml lemon juice 20 ml curry powder 1 garlic clove, chopped 115 g (1 can) tomato paste 30 ml sugar

5 ml salt 60 ml oil 1 onion, chopped 2 carrots, peeled and diced 400 g (1 can) chopped tomatoes

Wash and rinse tripe thoroughly. Place in cold water, and add salt and lemon juice. Bring to the boil and simmer gently for 2 hours, or until tender. To make sauce: Heat oil and add curry powder, onion and garlic. Sauté until transparent, then add remaining ingredients and simmer for 15 minutes. Drain tripe and add to tomato sauce. Cook for a further 20 minutes. Serve hot with samp or maize rice.

CURRIED MINCE VETKOEK...mince is the perfect filling for vetkoek, more so if it be curried mince! CURRIED MINCE 10 ml oil 1 large onion, coarsely chopped 2 cloves garlic, crushed 500 g mince, preferably lean beef or ostrich 3 ml salt 45 ml mild curry powder 2 medium carrots, sliced into thin strips 1 green pepper, finely chopped 1 green apple, grated 25 ml fruit chutney 7 ml vinegar 30 ml tomato purée 3 ml Worcestershire sauce 150 ml water 1 large cooked potato, 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; the onion and garlic until fragrant and soft. Add the mince and brown well. Add the salt and curry powder and sauté; until fragrant. Add the carrot, green pepper, apple, chutney, vinegar, tomato puré;e, Worcestershire sauce and water and stir well. Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally. Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm.

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VETKOEK: Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. 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. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.

"TOAD IN THE HOLE" (Met erkenning aan Rina Fourie-Spra) 8 varkworsies toegedraai in repies spek 3 eiers 125gr meel 300ml melk Swart peper en sout 15ml mosterd (korreltipe !!) Stel oond op 200°C. Klits eiers, meel, melk, sout, peper en mosterd. Braai worsies effens in olie tot spek bietjie bruin is. Pak in gesmeerde oonbak. Gooi melk en eierbeslag oor. Bak 20-30 minute. Indien verkies, gooi dik bo-op met gerasperde Cheddarlaas sodra dit uit die oond kom. Sprinkel met gerasperde pietersielie.

CURRIED OX TONGUE 1 kg ox tongue 1 onion, coarsely chopped 2 sprigs parsley Sauce: 4 carrots, 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. Add the peppercorns, onion, 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). Remove the tongue from the cooking liquid and remove the skin while still hot. Slice the tongue. 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. Stir occasionally. Season with salt and pepper and thicken with cornflour mixed to a paste with a little water if necessary. Serve with the tongue or place the tongue slices in the sauce and heat through.

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CURRY OXTAIL STEW... ONCE AGAIN ONE OF MY PERSONAL FAVORITE COMBINATIONS, OXTAIL AND CURRY! 1.5 kg oxtail 30 ml curry powder 4 cloves 4 peppercorns 1 bay leaf 250-500 ml meat stock 1 small onion, sliced 1 carrot, chopped 1 turnip, chopped butter 30 ml cake flour Cut the oxtail into joints and wash thoroughly. Place meat in a heavy saucepan and add the spices and boiling water. Simmer for three to four hours, adding more stock when necessary. After two hours add salt, pepper, onion, carrot and turnip. Remove spices and skim off as much fat as possible. Melt the butter in a pan, add the cake flour and fry until brown. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens. Simmer for 15 minutes. Serve with rice or mashed potatoes.

CURRY PIE Serves 4-6. MINCE MIXTURE : 15 ml oil 15 ml curry powder 500 g mince 1 apple, grated Pastry: 220 g cake flour 2 ml salt 70 g margarine Fillling: 50 g margarine 30 g sultanas

2 onions, 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). Grease an ovenproof dish with margarine. Heat the oil in a pan and sauté the onion until soft. Add the seasonings and sauté for another minute. Add the mince and brown it. Season to taste with salt and pepper. Add the apple and apricot jam and cook through. Add extra water if necessary. Transfer to the prepared ovenproof dish. Sift the cake flour, baking powder, salt and curry powder together in a mixing bowl. Rub in the margarine with your fingertips until the mixture resembles breadcrumbs. Add just enough milk to form a stiff dough. Roll out the dough on a lightly floured surface until it is about 7 mm thick. Combine all the ingredients for the filling and spread over the rolled out dough. Roll the dough up lengthwise and cut into 1 cm slices. Arrange on top of the meat mixture and bake for about 40 minutes or until the pastry slices are cooked through and golden brown.

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MERINGUE POEDING (was belowe on jou 5kg te laat aansit op die heupe!) (Met erkenning aan Rina Fourie- Spra) 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. Meng malvalekkers, vrugte en neute. Smelt gelatien oor warm water, voeg sjerrie en room by. Meng vrugte met roommengsel. Skep mengsel op 1ste meringue. Plaas 2de meringue bo-op eerste (soos toebroodjie). Skep oorblywende mengsel op boonste meringue. Vesier met stukkies vrugte. Verkoel effens en bedien.

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, 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. Grease and line a 23 cm square cake pan. Cream the butter and sugar together. Add the eggs and vanilla. Beat well. Sift dry ingredients together and add alternatively to batter with soured cream. Mix pecan nuts, sugar and cinnamon together. Pour half the batter into the prepared cake pan. Sprinkle with half the cinnamon mixture, then pour remaining batter over. Sprinkle with the rest of the cinnamon mixture. Bake for 30 ­ 40 minutes. Allow to cool, then cut into squares to serve.

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. Drop into stew with a spoon and leave in cooking pot for 10 minutes. Remove from pot. You can also put some mixed herbs and aromat in the batter.

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. Add boiling water and mix well. Add the Nestlé Condensed Milk and heat until it thickens. Cook for 5 minutes. Add vanilla and serve.

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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 - 4 scoops Nestlé Ice Cream Country Fresh ­ vanilla, optional Nestlé Cocoa powder for sprinkling Combine all ingredients, except Cocoa, in the Kenwood Smoothie Machine and process for 30 seconds. Pour into serving glasses and sprinkle with Cocoa. Serve immediately.

MACARONI CHEESE WITH TOMATO SAUCE 200 g macaroni, 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, chopped salt and pepper to taste extra cheese for sprinkling 1 small onion, chopped 15 ml oil 1 can chopped tomatoes 10 ml chopped fresh parsley or basil salt and pepper Preheat oven to 180°C. Lightly grease six individual or 1 large ovenproof dish. Melt butter, add flour and cook, stirring over low heat for 1 minute. Add milk and Cream stirring until smooth. Cook, stirring over medium heat until mixture boils and thickens. Stir in Chicken Stock, macaroni, egg, peppadews and cheese. Mix well and season to taste. Spoon into dishes, top with extra grated cheese and place dishes into a large baking dish half filled with water. Bake for 30 minutes or until set. Leave t rest for 5 minutes before turning out (individual dishes) and serving with tomato sauce. Sauce: Fry onion in oil until soft and add tomatoes. Simmer for 10 minutes, adding a little water if necessary. Season to taste and stir in parsley or basil.

MEXICAN HOT CHOCOLATE SAUCE 100 g Nestle EasyMelt Chocolate ­ Dark 60 ml Nestle Treat ­ Caramel 250 ­ 350 ml Nestle Ideal Evaporated Milk Combine Chocolate, Treat and Ideal Milk in a jug and heat until well blended. If serving as a sauce use less Ideal Milk to make a thicker mixture. If serving as a delicious drink, use a large amount of Ideal Milk to make a drinkable consistency. Serve over ice cream or chocolate cake as a sauce, or in small glasses as a drink. Sprinkle with ground cinnamon before serving.

Eindeloos is die hulp wat mens aan ander kan verleen.

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ICE CREAM 1 x 380 g Nestlé Ideal Evaporated milk, chilled 1 x 385 g Nestlé Condensed Milk, chilled 1 x 290 g)Nestlé Dessert Cream, chilled Variations: Vanilla - 5 ml vanilla essence Strawberry - 160 ml Nestlé Strawberry Nesquik Chocolate - 160 ml Nestlé Chocolate Nesquik Crème Soda - 160 ml Nestlé Crème Soda Nesquik and 2 ml green food colouring Nutty - 250 ml toasted almonds, chopped or pecans Beat the Nestlé Ideal Milk until thick and fluffy. Add the remaining ingredients, beating well to combine well. Pour into a freezer bowl and allow to freeze - ± 45 minutes. Beat mixture again and then refreeze until completely frozen. If desired, a third beating will ensure a very creamy ice cream. Allow to soften slightly to make serving easier. Serve scoops in serving bowls or in an ice cream cone.

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. Meanwhile mix KLIM, Cream and butter together. Sift into a bowl, or place in a food processor and process until mixture resembles breadcrumbs. Add cardamom and ground almonds. When milk and sugar mixture is ready, add to the dry mixture. Mix well and place in a shallow 17 cm x 27 cm dish. Decorate with chopped, coloured almonds and allow to set. Cut into diamond shaped to serve.

VOLMAAKTE ROLKOEK (Met erkenning aan Rina Fourie-Spra) 4 eiers 250ml ongeskifte, afgemeete meelblom Sout 5ml vaniljegeursel

250ml strooisuiker 5ml bakpoeier 75ml koue water fyn appelkooskonfyt

Smeer rolkoekpan met maragrien en voer uit met waspapier. Bestuif met koekmmeel en skud oortolloge meel af. Klop eiers en suiker tot lig en sponsagtig. Sif koekmeel, bakpoeier en sout saam en vou liggies by meel met metaal lepel. Vou water en geursel by. Gooi deeg in pan en versprei eweredig. Bak 10-12 minute to ligbruin em druk liggies met vinger, as holte terug kom is dit gaar. Spoel skoon afdroogdoek in water uit. Druk goed droog. Strooi suiker mildelik oor die doek en keer rolkoek daarop uit ­ trek papier versigtig af. Smeer konfyt oor en rol koek mt doek op totdat die vou onder is. Laat afkoel. Vulsels: Voeg fyn gekerfte pynappel of aarbeie by styfgeklopte room

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CARAMEL ALMOND BISCUITS Light and crispy, 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. Roll out the biscuit dough to a thickness of 1cm. Cut out shapes using cookie cutters. Place shapes on a greased baking tray. Combine Nestlé Treat, almond essence and ground almonds. Place heaped teaspoonsful of almond mixture in center of each shape. Bake for 10 -15 minutes, until light golden brown. Dust with icing sugar before serving.

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. Cream butter and sugar very well. Add vanilla and beat in the Nestlé Condensed Milk. Add baking powder and sifted flour gradually. If the dough is very stiff, do not add all the flour. Roll into balls the size of a walnut, place on a baking tray and flatten with a fork. Top with glacé cherries or nuts. Bake for 10­12 minutes until light golden. Variations: Choc-chip biscuits ­ add 150 g chopped Nestlé EasyMelt chocolate to the basic dough mixture. Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for Chunky Cherry Cookies.

MINI FRITATAS WITH BUTTERNUT AND FETA 1 kg butternut 15 ml (1 Tbsp) oil 30 g butter 2 onions, finely chopped 2 cloves garlic, crushed 200 g feta cheese, crumbled 6 eggs 1 can (290 ml) Nestle Dessert Cream salt and pepper Preheat oven to 180° C. Grease a non-stick muffin pan and line bases with circles with non-stick baking paper. Cut butternut into small cubes and boil, steam or microwave until cooked. Heat oil and butter in a frying pan and cook the onion until very soft. Add garlic and cook a further minutes. Cool, then stir in the Feta and butternut. Divide among the muffin holes. Whisk eggs, Cream and parsley together and season to taste. Pour into each hole over vegetables and bake for 25 ­ 30 minutes or until golden and set. Leave in pan for 5 minutes, then turn out. "We make a living by what we get We make a life by what we give" - Winston Churchill

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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. Place sugar and water into a heavy saucepan. Stir over a low heat for 10 minutes until the sugar has dissolved. Add the butter and syrup, stirring until the butter has melted. Add Nestlé Condensed Milk and bring to the boil, stirring continuously. Cook gently, stirring all the time, for approximately 25 minutes until soft ball stage (test with a sugar C, or drop a little mixture into a cup of tap water - it is°thermometer -180 ready when the drop forms into a ball when rolled between the thumb and index finger). Remove from the stove, add the vanilla essence and beat until it begins to thicken. Pour into pan and leave to cool. Cut into squares when almost cold.

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, icing sugar and desiccated coconut together. Divide mixture in half. Press half of mixture into an 18 cm x 28 cm loaf pan. Work a few drops of colouring into remaining mixture. Press into pan. Allow to set before cutting into squares to serve. 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.

WHITE CHOCOLATE CHEESECAKE 1 packet chocolate digestive biscuits 90 g butter, melted 500 g creamed cottage cheese 1 can (385 g) NESTLÉ Condensed Milk 200 g NESTLÉ EasyMelt Chocolate ­ White, melted 250 ml fresh cream 15 ml gelatine 60 ml water 100 g NESTLÉ EasyMelt Chocolate ­ Dark, melted Combine biscuit crumbs and butter, press into base of 23 cm springform pan, refrigerate until firm. Beat creamed cottage cheese and NESTLÉ Condensed Milk until smooth. Beat in melted white chocolate and then the cream. Combine gelatine and water and allow to stand a few minutes. Dissolve over hot water. Beat gelatine into cheesecake mixture, spoon over crumb crust. Swirl dark chocolate through cheesecake mixture, refrigerate until firm. Serve in sliced wedges. GROEN - die kleur van vernuwing BLOU - die kleur van kalmte

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CARRIBEAN CHICKEN CURRY 12 chicken pieces 2 onions, 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, crushed 20 ml flour 30 ml sultanas

Brown chicken in oil. Remove from saucepan and fry onion, garlic and curry powder in remaining oil. Add flour, cook for 1 minute. Stir in The Ideal Milk and sultanas. Bring to the boil and add chicken. Cover and simmer for 30 minutes or until the chicken is cooked through. Serve garnished with coconut.

FETTUCINE ALLA RANCATI (Met erkenning aan Rina-Spra) 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. Gooi tamatiesmoor en knoffel in. Roer asyn en suiker by. Gooi vis, sout, peper en kruie by. Roer room by. Proe en geur nog indien nodig. Strooi kaas bo-oor. Bedien dadelik.

VRA NA MEER HOENDER (Met erkenning aan Rina Fourie- Spra) 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. Meng soppoeier met kookwater, voeg blatjang en mayonnaise by en meng. Pak hoenderstukke, gegeur met sout en peper in gesmeerde oondbak en gooi mengsel oor hoender. Bak 1 uur met deksel op. Haal deksel af en bak tot bruin.

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, 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)

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Preheat oven to 180 °C. Sift dry ingredients together. Cream the butter and sugars well together. Add eggs one at a time and beat well after each addition. Add orange juice and rind to mixture. Add dry ingredients and mix well. Stir in the carrots, nuts and sultanas. Pour into a well-greased 23 cm loaf tin and bake in preheated oven for about 1 hour. Leave in tin for a few minutes and turn out to cool off. For icing: Mix the creamed cottage cheese, lemon juice and rind. Sift icing sugar and beat together until just smooth and fluffy. Spread icing over cooled loaf and sprinkle with chopped nuts.

CHERRY LOAF 200 g soft butter 1 extra large egg, 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, and add egg and essence. Sift dry ingredients together, and add cherries. Add, with remaining ingredients, to creamed mixture. Spoon into a lined and greased 23 cm loaf tin. Bake in a preheated oven at 180 *C for 50 - 60 minutes. Turn onto a wire rack to cool. TIP: Roll cherries in flour to prevent them from sinking to the bottom.

CHOCOLATE CREAM AND MINT SWISSROLL (Makes 1 large cake) 4 extra large eggs, 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. Sift flour and cocoa powder and add to egg mixture, beating well. Beat egg whites until soft-peak stage and fold in with a metal spoon. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Bake in a preheated oven at 180 °C for 10­12 minutes. Remove from oven and leave to cool slightly. Turn out onto a clean, dry tea towel sprinkled well with castor sugar. Trim edges to ensure rolling without breaking. Remove paper carefully and roll it up with the sugared cloth. Leave it for about 5 minutes, then unroll and leave it to cool further. For filling: Beat cream and sugar until thickened. Spread over the Swiss roll and sprinkle peppermint crisp over it. Roll up. CHOCOLATE YOGHURT CAKE 180 g butter or margarine 310 ml sugar (260 g)

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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. Add three of the eggs, one at a time, and beat until light and fluffy. Sift flour, cocoa and salt and fold in. In a separate bowl, mix the yoghurt, sugar, and essence and remaining egg until smooth. Spoon chocolate mix into a 23 cm greased ring tin. Top with yoghurt mix. Cut with a knife through mixture, creating a marble effect. Bake in a preheated oven at 180 °C about 45 minutes. Leave to stand a few minutes before turning out onto a wire rack to cool. For sauce: Put the chocolate in a heatproof bowl and place over a saucepan of gently simmering water until the chocolate melts. Remove from heat and add butter and milk while stirring. To serve, cut the cake into slices and pour sauce over it. Tip: To make the sauce in a microwave, place all ingredients in a microwave bowl. Cook on High for 2-3 minutes, stirring once, until the chocolate melts. Be careful not to overheat the chocolate as it will become dry and crumbly when it cools.

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, 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. Sift flour, salt, bicarbonate of soda and baking powder together. Add sugar, egg, essence and date mix. Mix well together and spoon into a greased 23 cm loaf tin. Bake in a preheated oven at 180 °C for about 45 minutes. Reduce temperature to 160 °C and bake for a further 15 minutes. Turn out onto a wire rack to cool. Serve with butter, if preferred.

Sit met toe oë in `n koel skemerbries, word stil in jou gemoed en ervaar die Heilige Gees se vertroostende teenwoordigheid in jou lewe.

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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, remove from heat and add vinegar, water and essence. Sift dry ingredients together. Add to melted butter mixture and whisk slightly until smooth. Spoon cake mixture into a greased and lined 23 cm springform cake tin. Bake in a preheated oven at 180 °C for 50 ­ 60 minutes. Leave in tin a few minutes before turning out on cooling rack. Icing: Heat butter and milk. Remove from heat and add essence, cocoa and icing sugar. Whisk until smooth and pour over cooled cake.

GRANADILLA BUTTER CAKE (Makes 1 cake) 125 g butter 4 extra-large eggs, 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. Cream together the butter and sugar until light and fluffy. Beat in the egg yolks and mix well. Add in the sifted dry ingredients alternatively with the essence and the milk and water. Add granadilla pulp. Whisk the egg whites with the cream of tartar until stiff. Using a large metal spoon, fold the egg whites into the flour mixture. Pour batter into two 20 cm round greased and lined cake tins. Bake in preheated oven for 30 - 35 minutes. Leave for a few minutes in tins before turning out onto a wire rack to continue cooling. For icing: Beat all the ingredients together until smooth and creamy in consistency. Sandwich with half of icing and ice top of cake with remaining icing. Variation: pmit granadilla pulp for plain butter icing. A woman is like a teabag. It's only when she's in hot water that you realise how strong she is. Nancy Reagan

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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. Add egg, one at a time, beating well after each addition. Sift flour and add with milk. Dip cherries in flour and stir in gently. Spoon into a rectangular tin of about 20 cm x 24 cm. Bake in a preheated oven at 180 °C for 20 ­ 25 minutes. Leave to cool and dust with icing sugar.

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, melted 250 ml buttermilk Filling 60 g butter 80 ml fresh orange juice 6 ripe bananas, peeled and cut in slices 60 ml light brown sugar 5 ml finely grated orange rind 2 ml ground cinnamon

Batter: Sift dry ingredients together. Add remaining ingredients and beat until smooth. Rest batter for about 30 minutes. (Mixture should be thick). Heat the waffle iron and spray or brush the plates. Pour the batter onto the plates to cover about two-thirds of the iron. Close it and wipe away excess. Cook batter for about 3 ­ 4 minutes until waffle turns light brown on each side. Serve with syrup, ice cream or any other fruit topping of choice. Filling: Heat the butter in a large frying pan. Add the sugar and stir until sugar has melted. Add the orange juice and bananas to the pan and cook for about 3 minutes. Sprinkle cinnamon over bananas and serve with waffles. Variations: For crisper waffle, substitute buttermilk with 300 ml milk. CHOCOLATE COFFEE PUDDING (Serves 4 - 6) 2 extra large eggs, 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

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Syrup: 125 ml sugar (100 g) 160 ml water 3 ml vanilla essence 5 ml coffee powder Beat egg yolks and sugar well, until light and fluffy. Sift dry ingredients and add to sugar mixture. Beat egg whites until soft and add with oil, boiling water and essence to sugar mixture. Mix lightly until smooth. Spoon into a greased, medium ovenproof dish. Bake in a preheated oven at 180 °C for about 40 minutes. Syrup: Boil sugar, water and coffee powder together for about 5 minutes, stirring all the time. Remove from heat, add essence and pour syrup over pudding, once taken from oven. Leave to cool and serve with whipped fresh cream or custard. DATE PUDDING (Serves 4 - 6) 100 g dates, 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. Place dates and water in a saucepan and bring to the boil. Remove from heat and leave to stand for about 5 minutes. Cream butter and castor sugar. Add eggs, one at a time and beat well after each addition. Sift flour, baking powder and bicarbonate of soda. Fold with dates and milk into egg mixture. Spoon in an ovenproof dish and bake for ± 50 minutes. For sauce: Place the milk, brown sugar and butter in a saucepan. Stir over low heat until sugar dissolves. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove the pudding from the oven and pour the sauce over top of pudding.

COCONUT PUDDING (Serves 4 - 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. Add eggs and vanilla essence and beat well. Sift dry ingredients and add, with milk and coconut and mix well. Add milk and coconut. Pour into tart dish and bake in a preheated oven at 180 °C for about 45 minutes until golden brown. Serve with custard or cream. It's hard to beat a person who never gives up. Babe Ruth FRUIT COBBLER (Serves 6) 60 g butter 125 ml sugar (100 g)

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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. Add egg and beat until light and fluffy. Sift dry ingredients and mix alternately with milk and vanilla into creamed mixture. Beat until smooth. Spread batter into a greased 32 cm x 22 cm cake tin or ovenproof dish. Cover with sliced fruit and press it slightly into batter. Mix sugar and cinnamon and sprinkle over fruit. Bake in preheated oven at 180 °C for 25 ­ 30 minutes.

GRANADILLA CREAM (Serves 4) 40 ml Snowflake cake flour (20 g) 10 ml gelatine 250 ml apricot juice 170 g can evaporated milk, chilled

125 ml castor sugar (105 g) 200 ml water 115 g can granadilla pulp

Combine flour, sugar, gelatine and water in a saucepan. Simmer until mixture thickens, stirring constantly. Stir in juice and granadilla pulp. Refrigerate until mixture starts to set. Beat milk until fluffy and fold into granadilla mixture. Pour into serving glasses and refrigerate until set. Serve with cream or ice-cream.

TIPSY TARTS (Makes 12) 250 g dates, 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, 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. Mix dates, bicarbonate of soda and boiling water. Cream butter and sugar. Add eggs one at a time and beat until creamy. Sift flour, baking powder and salt and add to creamed mixture. Stir in the dates with water mixture and nuts. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes. For sauce: Heat sugar, water and butter, until sugar is melted. Remove from heat and stir in vanilla essence and brandy. Pour sauce over hot tarts and allow to soak in. Serve with fresh cream or custard. TIP; Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked in any size dish for a variation.

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CHICKEN CURRY PIE (Serves 4 - 6) 3 boneless, skinless chicken breasts, chopped (about 400 g) 15 ml cooking oil 1 medium onion, chopped 2 cloves garlic, crushed 15 ml medium curry powder 3 medium tomatoes, peeled and chopped 125 ml apricot juice 125 ml coconut milk 80 g dried apricots, chopped 10 ml sugar salt and freshly ground black pepper to taste 1 green apple, 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. Add onion, garlic and curry powder and sauté lightly for 1 minute. Add tomatoes, juice, milk, apricots, sugar and seasoning. Add apple. Thicken with flour, dissolved in little water if necessary. Crust: Mix flour and salt. Cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Beat remaining ingredients together and add to flour mixture. Roll out the dough on a lightly floured surface to a thickness of 3 mm. Place pastry over chicken filling. Cut a few holes and decorate with pastry off-cuts. Bake in a preheated oven at 200 °C for 20 ­ 30 minutes until golden-brown.

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, beaten 2 x 170 g cans tuna in water, drained 2 onions, chopped 3 extra large eggs, 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. Filling: Make white sauce by melting butter in a heavy-based saucepan. Add flour and heat through. Add milk and boil until it start thickening. Remove from heat and add remaining ingredients. Spoon into a greased, large ovenproof dish. Sprinkle extra cheese over and bake in a preheated oven at 180 °C for about 45 minutes. 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

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cooking oil for frying Sift flour and salt. Add dried herbs, oil and beer. Coat fish with extra flour, dip into batter, and fry in shallow oil. Drain on paper towel. Serve with Tartare Sauce.

TARTARE SAUCE 250 ml mayonnaise 2 extra large eggs, hard-boiled and finely chopped 10 ml finely chopped gherkins, optional 2 spring onions, finely chopped 15 ml fresh parsley OR 5 ml dried 15 ml chopped fresh tarragon OR 5 ml dried Mix all ingredients together well, cover and chill in refrigerator until ready to serve.

MINCE ROLL (Serves 4 ­ 6) FILLING 30 ml cooking oil 1 onion, 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, 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 onion and garlic and sauté a few minutes. Season with salt, pepper and parsley. Add chutney and leave to cool slightly. For dough: Sift flour, salt and sugar. Rub in margarine and add cheese. Beat egg and milk, add to dry ingredients, and mix to a soft dough. Roll out into a 20 cm x 30 cm rectangle. Spoon meat onto dough, roll up like a Swiss roll, and place on a greased baking tray. Make a few incisions in roll. Brush with beaten egg or milk. Bake in a preheated oven at 180 °C (350 °F) for 50 minutes. TIP: Cut roll into 2,5 cm slices, freeze, and bake as required.

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MINCE ROTIS (pancake) (Serves 4 ­ 6) Mince filling 30 ml cooking oil 500 g lean beef mince 1 onion, chopped 2 cloves garlic, crushed 15 ml chopped root ginger 3 ml ground turmeric 10 ml ground cumin 10 ml ground masala 1 tomato, skinned and chopped 300 ml meat stock salt and freshly ground black pepper to taste 2 medium potatoes, peeled and cut small pieces, 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, garlic and ginger and sauté until soft. Add spices and fry for a further minute, stirring constantly. Add tomato, stock and seasoning and bring to the boil. Cover with lid, reduce heat and simmer for about 15 minutes. Add potatoes and simmer for a further 20 minutes. Pastry: Sift the flour and salt together. Whisk oil and water. Add a little at a time to dry ingredients, kneading lightly to a soft dough. Turn out on flour surface and roll the dough out flat into a rectangular shape, until about 5 mm thick. Spread the soft butter over the dough and roll up like a swiss roll to form a sausage. Leave to rest about 15 minutes. Cut the sausage into about 10 pieces. Roll out each piece to a round size of about 20 cm in diameter. Heat frying pan and fry rotis in a little oil, one at a time, until golden brown. Fill with mince, roll up and serve immediately. Variation: Substitute cumin and masala with 15 ml ground curry powder.

ROASTED BUTTERNUT AND ONION PIE (Serves 4 ­ 6) Pastry 500 ml Snowflake cake flour (280 g) 2 ml salt 125 g butter 1 egg yolk about 60 ml iced water Filling 600 g butternut, cut into 2 cm pieces 1 onion, halved and quartered 8 cloves garlic, unpeeled 80 ml olive oil 4 ­ 5 fresh rosemary sprigs 100 g feta, broken into small pieces Pastry: Sift flour and salt in a large bowl. Rub in the butter until mixture resembles breadcrumbs. Mix egg yolk and water and add to dry ingredients, mixing well. Knead lightly on floured surface until smooth and cover in plastic wrap and refrigerate for about 20 minutes. Filling: Place butternut, onion and garlic cloves on a baking tray, drizzle with olive oil and bake for about 25 minutes, or until the butternut is soft. Leave to cool. Roll out the pastry on a lightly floured surface to a thickness of 3 mm, into a circle of about 35 cm. Arrange butternut on pastry base, leaving an edge of about 5 cm open. Top butternut with onion, flesh of garlic and rosemary sprigs. Sprinkle feta over and fold pastry

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edges over filling, overlapping pastry. Bake in a preheated oven at 200 °C for 25 - 30 minutes.

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, chopped 125 ml Cheddar cheese, grated 250 ml sour cream 3 extra large eggs, lightly beaten salt and freshly ground black pepper to taste 1 ml paprika Pastry: Sift flour and salt. Rub in butter until mixture resembles breadcrumbs. Add enough water to mix to a soft dough. Knead until smooth and leave to rest for 30 minutes in refrigerator. 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 10­12 minutes. Leave to cool slightly. Reduce oven temperature to 180 °C. Filling: Mix all ingredients together and pour into base. Bake in preheated oven for 25­30 minutes until golden brown. Serve warm or cold.

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, cut strips 1 large onion, cut rings 2 cloves garlic, crushed 15 ml chopped root ginger 1 green pepper, 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. Whisk buttermilk and oil and add to dry ingredients to make a soft dough. Press dough into a greased 28 cm pizza pan. Topping: Heat oil in a heavy-based saucepan. Add chicken strips and fry until starting to brown. Add onion, garlic, ginger and green pepper and sauté until soft. Add peri-peri sauce and heat through. Layer all ingredients on pizza base. Top with cheese, herbs and seasoning. Bake in a preheated oven at 200 °C for about 25 minutes. Serve immediately. The beginning of anxiety is the end of faith. But, the beginning of faith is the end of anxiety. George Muller TUNA AND MUSHROOM PIE (Makes 1 pie) Base

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250 ml Snowflake cake flour (140 g) 125 g butter or margarine

250 ml grated Cheddar cheese

Filling 1 onion, chopped 15 ml cooking oil 2 extra-large eggs, beaten 250 ml milk 200 g can tuna chunks, 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, cheese and butter by using a food processor or rub in with hands. Press firmly into a greased 23 cm pie dish. Filling: Sauté onion in oil until soft and spoon out. Whisk the eggs and milk, add onion and all the other ingredients. Pour into the pastry base and bake in a preheated oven at 180 °C for about 35 minutes.

VEGETABLE QUICHE (Serves 4 - 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, crushed 125 g cherry tomatoes 1 small onion, chopped or 2 leeks, 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. For pastry: Mix all ingredients to a soft dough in a food processor or by hand. Press into base and sides of a greased 24 cm quiche dish. For filling: Blanch broccoli florets for 1 - 2 minutes. Drain well. Heat butter and sauté garlic, tomatoes and leeks until slightly soft. Spoon all ingredients onto the pastry base. Whisk milk, eggs, sugar, herbs and seasoning. Pour over vegetables. Bake for 40 - 45 minutes.

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ALMOND BERRY MUFFINS (Makes 12) 500 ml Snowflake cake flour (280 g) 2 ml bicarbonate of soda 200 ml sugar 2 extra large eggs, beaten 125 g butter, 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, baking powder, bicarbonate of soda and salt together. Add sugar and ground almonds. In another bowl, whisk eggs, milk, melted butter and essence. Add mixture to dry ingredients, stirring until just combined. Add raspberries and stir lightly. Do not overmix; the batter should still be lumpy. Spoon mixture into greased muffin tins, filling each to two-thirds full. Bake in a preheated oven at 200 °C for 20 ­ 25 minutes, or until golden brown. Cool for a few minutes on a wire rack.

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, mashed 50 g sultanas Preheat oven to 200°C. Mix dry ingredients in a bowl. Add sugar. Beat egg and milk. Add oil and honey. Add mashed bananas and sultanas to dry mix. Pour egg mixture into dry ingredients and mix until just combined. Do not over mix; batter should still be lumpy. Spoon into greased muffin tins, two-thirds full. Bake for 15 ­ 20 minutes until golden brown. Serve warm with butter.

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. Sift the flour, baking powder, salt and cocoa powder together. Add sugar. Whisk eggs, milk and oil together. Stir into dry ingredients and add chocolate chips. Mix only until flour is moistened; batter should still be lumpy. Spoon mixture into greased muffin tins until two-thirds full. Bake in preheated oven for 15 ­ 20 minutes. Cool a few minutes in tins before turning out onto a wire rack. LEMON POPPYSEED MUFFINS (Makes 12)

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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. Beat oil and sugar together. Add eggs and beat until mixture is light and fluffy. Add yoghurt, lemon juice, rind and poppy seeds. Sift dry ingredients together and fold into wet mixture; the batter should still be lumpy. Spoon into greased muffin tins, filling each about two-thirds full. Bake in preheated oven 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, 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, chopped (500 ml) 250 ml grated Cheddar cheese (100 g) 2 extra large eggs 375 ml milk

Sift flour, baking powder and seasonings together. Add mushrooms, chopped pepper, cheese and parsley. Whisk eggs, oil and milk together. Add to dry ingredients, mixing until just combined. Spoon into greased muffin tins, two thirds full. Bake in preheated at 200 °C for 15 ­ 20 minutes until golden brown. Cool for a few minutes on a wire rack and serve warm with butter. Tip: These muffins can be successfully frozen for up to 3 months.

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. Bring slowly to the boil, allowing butter to melt before water boils. Remove from heat, and add flour and salt. Return to heat and stir quickly until a ball forms in the middle, and the dough comes away from the sides. Remove from heat and leave to cool for about 5 minutes. Add eggs one at a time, beating well after each addition until dough is stiff. If making puffs, place teaspoonfuls on greased baking tray or pipe in long shapes for éclairs. Bake in a preheated oven at 200 °C (400 °F) for 10 minutes. Reduce heat to 180 *C (350 *F) for 15 minutes. Leave to cool in oven. Fill with cream, confectioner's custard or savoury fillings.

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TIPS: Raw dough can be kept, covered, in a cool place for 1 day or frozen for 3 months. Store empty shells in an airtight container. When needed, simply reheat for a few minutes to make crisp.

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. Cut butter into pea-sized pieces, add half to flour and rub in until mixture resembles breadcrumbs. Mix iced water with lemon juice and cut in with a knife. Mix until smooth, forming a stiff dough. Flour surface and roll pastry to a thickness of 5 mm and keep rectangular. Cover two-thirds of pastry with half of remaining butter. Fold the third of pastry without butter to middle to meet the other end piece. Fold in thirds again. Keep covered and chill for a while. Roll out and place remaining butter on two-thirds of pastry, then fold, turn and roll out. Refrigerate for at least 30 minutes. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes or until golden brown.

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, melted Preheat oven to 200°C. Sift dry ingredients together. Add crushed chillies and cheese. Whisk egg, milk and melted butter. Add to dry ingredients and mix until just combined. Spoon into muffin tins and bake for 10 - 12 minutes. Serve warm.

When a man's ways please the LORD, he maketh even his enemies to be at peace with him

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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, but do not allow to boil. Remove from heat. Add gelatine and sugar. Whisk lightly to dissolve gelatine completely. Add remaining milk, Amarula and vanilla essence ad mix well. Pour into individual 250 ml moulds and refrigerate until set, about four to six hours. TO MAKE SYRUP: Heat rooibos tea and castor sugar until dissolved. Add spices and bring to the boil until it starts to thicken, about 10 minutes. Remove from heat and cool. To serve, remove spices and drizzle over jellies.

TUNA TARTS (Makes 18) 170 g solid tuna, drained 4 extra-large eggs 250 ml grated Cheddar cheese (100 g) 250 ml milk 60 ml Snowflake Cake Flour (35 g) 1 onion, finely chopped 30 ml chopped fresh parsley or 10 ml dried 5 ml salt ground paprika for topping Preheat oven to 180 °C. Grease small muffins tins. Flake the tuna. Boil two eggs until hard and chop fine. Beat remaining two eggs, mix with all other ingredients and spoon into tins. Sprinkle paprika over. Bake in preheated oven for 15 minutes and remove from tins.

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

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Base: Beat butter and sugar together. Add flour and mix to a soft dough. Press mixture into a well greased 20 cm x 24 cm rectangular tin. Bake in a preheated oven at 180 *C for about 10 minutes. Topping: Cream butter, sugar and orange rind until well combined. Add eggs and beat. Add almonds and spread over base. Sprinkle with flaked almonds. Bake in a preheated oven at 180 °C for 25 ­ 30 minutes. Brush with warm apricot jam, cool in pan before cutting.

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, 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, then rub in the butter. Add enough water to mix to a firm dough. Knead lightly and press into a greased swiss roll tin of about 23 cm x 32 cm. Filling: Spread jam over base of pastry. Chill in fridge. Beat butter and sugar together. Add eggs and beat until light and fluffy. Fold in the flour, ground almonds and essence. Spoon almond mixture evenly onto the pastry. Smooth surface. Bake in a preheated oven at 180 °C for about 15 - 18 minutes. Leave to cool and cut into slices.

BANANA DATE SLICES (Makes about 24) 250 ml 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, 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, water and honey and boil in a small saucepan. Simmer for about 1 minute or until thickened. Cool off slightly. Beat butter and sugar together. Add egg and beat until light and fluffy. Sift dry ingredients and add, with date mixture and banana. Mix well and spread mixture in a greased pan of about 20 cm x 24 cm. Bake in a preheated oven at 180 °C for 20 ­ 25 minutes. Leave to cool off. Icing: Sift icing sugar and beat

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with butter and enough lemon juice to make a spreadable icing. Spread over, sprinkle with cinnamon and cut into squares. Store in an airtight container.

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, 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. Add sugar and rub in butter with fingertips until the mixture resembles breadcrumbs. Add egg yolks and essence and work into a firm dough. Knead well. On a floured surface, roll out pastry to a thickness of 3 mm and line a greased 24 cm loose-bottomed flan tin. Cover and refrigerate for 30 minutes. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes. Remove paper and beans, then bake a further 5 minutes until pastry is golden brown. Allow to cool in pan before turning out onto wire rack to cool completely. For filling: Sponge gelatine in cold water and dissolve over hot water. Beat egg yolks slightly, add lemon juice and 100 ml of sugar. Cook while stirring constantly in a heavy-based saucepan until thickened. Remove from heat and stir in gelatine until dissolved. Add strawberries and chill mixture until it starts to thicken. Beat egg whites with remaining sugar until soft peak stage. Fold into strawberry mixture. Fill pastry shell, chill until set, and garnish with strawberries and whipped cream. TIP: Sponging: Sprinkle powdered gelatine over cold water, leave for a few minutes to allow the gelatine to swell, then dissolve over boiling water.

DELICIOUS FRUIT PUFFS (Makes ± 20) 310 ml Snowflake cake flour (175 g) 8 ml baking powder 1 ml salt 1 egg, beaten 100 ml milk 30 ml sugar 15 ml lemon juice 3 bananas cooking oil for frying Sift flour, baking powder and salt together. Add egg, milk, sugar and lemon juice and whisk until smooth. Slice bananas into chunks and mix in batter until covered. Dip fruit pieces in hot, deep oil and fry until golden brown. Drain on kitchen paper and sprinkle with castor sugar. VARIATION: Substitute bananas with any other fruit of choice, such as apples.

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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), roughly chopped Base: Sift flour and add sugar. Rub in butter until dough is formed. Press in greased base of a pan, about 20 cm x 20 cm in size. Bake in a preheated oven of 180 °C for 15 ­ 18 minutes. Cool slightly in pan. Topping: Combine condensed milk, butter and syrup in heavy-based saucepan. Whisk continuously over heat for about 8 minutes or until mixture thickens and becomes golden brown. Remove from heat and spread hot over baked base. Sprinkle with nuts, press down lightly and refrigerate before cutting.

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, sugar and honey in a mixing bowl. Add eggs and beat until light and fluffy. Add coconut. Sift flour and add alternately with milk. Mix well and spoon into a greased 23 cm x 32 cm swiss roll pan. Bake in a preheated oven at 180 °C for about 15 minutes. Leave to cool. Topping: Beat butter and honey in a bowl. Add icing sugar and water until a smooth mixture. Top cake with icing and sprinkle muesli over. 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 egg yolk and mix until light and fluffy. Add dry ingredients and mix to form a stiff dough. Press mixture into a well greased 20 cm x

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24 cm rectangular tin. Bake in a preheated oven at 180 °C for 20-25 minutes, or until golden brown. For topping: Place brown sugar, golden syrup and butter in a saucepan. Stir over a low heat until butter has melted and sugar has dissolved. Simmer gently for 5 minutes. Stir in roughly chopped nuts. Remove from oven, spread with prepared topping mixture, and return to oven for a further 5 minutes. Leave to cool in tin, then cut into bars. Store in an airtight container.

MOIST CHOCOLATE BROWNIES (Makes about 20 brownies) 125 g butter or margarine 200 ml sugar (150 g) 2 extra large eggs, lightly beaten 60 ml cocoa powder

100 g dark chocolate 30 ml honey 250 ml Snowflake cake flour (140 g) 100 g walnuts, chopped, optional

Heat butter and chocolate in a saucepan until melted. Remove from heat. Add sugar and honey. Stir in eggs. Sift flour and cocoa powder and add with nuts. Pour into a greased tin of about 20 cm x 20 cm. Bake in a preheated oven for 20 ­ 25 minutes. Cut into squares when cold. Suitable for freezing.

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, dissolve the sugar in the water and bring to the boil. Mix cream of tartar and cold water together and add to the syrup. Add ginger, cinnamon, lemon rind and lemon juice. Boil for 10 minutes and leave to cool. Refrigerate until very cold - overnight, if possible. For dough: Sift dry ingredients together. Rub in margarine until the mixture resembles fine breadcrumbs. Add sugar. Beat eggs with 200 ml water and add to dry ingredients, mixing to a soft dough. Add more water if necessary. Knead the dough lightly for a few minutes, until smooth. Cover with plastic wrap and leave to rest at least one hour. Roll out dough to a thickness of 5 mm. Cut strips 1 cm wide and 8 cm long. Join ends of 3 strips and plait. Alternatively, take two strips 15 cm long, join end and roll. Deep-fry koeksisters in oil until brown on both sides. Dip immediately into ice cold syrup, making sure that the koeksister is soaked through. Remove with a slotted spoon and turn onto a wire rack. If syrup becomes warm, return to refrigerator. Store koeksisters in the refrigerator before serving.

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TIPS: Do not fry koeksisters too quickly or the outside will be cooked, and the inside still raw. Use two bowls of syrup. Keep one in the refrigerator while using the other. Keep koeksisters in the deep-freeze and remove 30 minutes before use

HERTZOGKOEKIES (Makes 25 - 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, separated about 50 ml water 200 g smooth apricot jam 300 ml sugar (240 g) 500 ml desiccated coconut (160 g) Sift the flour, baking powder and salt together. Add castor sugar and rub in butter. Beat egg yolks and water together and add to dry ingredients, mixing to form a soft dough. Roll dough out thinly and press out circles. Line the base of a greased patty pan tins with dough circles. Spoon a teaspoonful of apricot jam onto middle of each circle of dough. Beat egg whites until soft peak stage. Add the 300 ml sugar gradually while still beating. Add coconut and spoon egg mixture onto apricot jam filling. Bake in a preheated oven at 180 *C for 20-25 minutes. Turn onto a wire rack to cool. TIP: When making jam tarts, put spoonfuls of apricot jam into a plastic bag containing flour. Shake the bag until the jam is well coated with flour, then place onto pastry. 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, turkey or roast, coarsely chopped 1 onion, 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. Whisk oil and milk and add to flourmixture. Mix and knead lightly to smooth. Press evenly in a greased baking tray of about 23 cm x 32 cm or two smaller ones. Topping: Heat oil in a heavy-based saucepan. Fry meat and onion lightly and layer over base. Top with cheese, parsley, salt and pepper. Whisk milk and eggs and pour over. Sprinkel paprika over and bake in a preheated oven at 200 °C for about 20 minutes. Cut into squares. Variation: Substitute the chicken or roast with streaky rindless bacon.

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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. Add water and mix through. Pour into a lined and greased 23 cm x 32 cm Swiss roll tin. Allow mixture to stand for only a few seconds, knocking lightly to remove air bubbles. Bake in a preheated oven at 200 °C for 8 ­ 10 minutes. Remove from oven and allow to cool slightly. Turn out onto a clean tea towel, sprinkled well with castor sugar. Cut off edges to ensure rolling without breaking. Remove paper carefully and roll with cloth and leave for about 5 minutes. Unroll and cool off further. For filling and icing: Cream butter, sift icing and add. Beat until soft and smooth. Add essence and milk. Unwrap Swiss roll and spread with half of icing. Roll up and cut diagonally in half and arrange to form a Bent log shape. Melt chocolate in a small bowl and beat into butter cream. Cover Swiss roll with chocolate icing and mark with a fork. Dust with icing sugar and decorate.

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. Add essence and egg and beat until light and fluffy. Sift dry ingredients, add to creamed mixture and knead to form a stiff dough. Roll out to a thickness of 4 mm and, using a Christmas biscuit cutter, cut into shapes. If hanging the biscuits from a Christmas tree, make a hole in the dough. Place on a greased baking tray and bake in a preheated oven at 180 *C for 10-15 minutes, or until light brown on the edges. Remove biscuits from tray using a spatula; place biscuits onto a wire rack to cool. Ice with glacé Icing and decorate with silver balls, and so on. Christmas biscuits may also be dipped in melted chocolate before decorating. TIP: For hanging biscuits, use an icing nozzle to make holes for the ribbons.

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BLACK FOREST GATEAU 1 box Moir's super moist chocolate cake 1 x 410g can black cherries ­ drain, retain juice 45ml Kirsch or brandy 250ml fresh cream or Creamo ­ whipped Chocolate shavings to decorate Prepare and bake the Moir's cake according to pack directions. When cooled mix 50ml juice from the black cherries with the Kirsch or brandy. Sprinkle over each layer. Prepare the Moir's cake icing according to pack directions. Spread half the icing over one layer of cake. Top with a quarter of the drai ned cherries. Top with second layer of cake and spread with remaining icing. Cover the sides of the cake with whipped cream, saving some for piping. Pipe cream around the edge. Top cake with remaining cherries and decorate sides with chocolate shavings. Refrigerate for an hour before serving.

PUMPKIN BREDIE 25ml oil 2 cloves garlic ­ crushed 50ml Bovril 300g baby potatoes ­ washed 5ml Robertson ground ginger 10ml brown sugar

2 large onions - sliced 1kg stewing lamb, cubed 300ml boiling water 2kg pumpkin, peeled, seeded and cubed 5ml ground cinnamon 50ml Maizena

Heat oil in large saucepan and sauté onions and garlic until soft. Add the meat and brown on all sides over a high heat. Mix Bovril and boiling water and add to saucepan. Cover and simmer gently for 1 hour. Add potatoes, pumpkin, spice and sugar and simmer a further 45 minutes or until meat is tender. Mix Maizena with a little cold water. Stir some of the hot gravy into the Maizena mixture, then stir into the bredie. Allow to simmer for a further 10 minuts until sauce has thickened slightly. Season with salt and freshly ground pepper and serve with rice.

PAVLOVA WITH PEACH AND MASCARPONE 4 large egg whites - 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. Beat egg whites with salt until soft peaks form. Add sugar and vanilla gradually and beat fir about 10 minuites until stiff and glossy. Beat in the vinegar. Sift the cornflour over the meringue and fold in gently. Pile meringue onto a greased tray to form a 22cm circle. Hollow out the centre slightly. Reduce oven

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temperature to 120°C and bake meringue for 20 minutes. Turn oven off and leave meringue in the oven for a futher 20 minutes. Allow to cool. Place peaches, schnapps, peach juice and lemon juice in a saucepan and heat gently for 10 minutes. Cool. Beat cream and sugar until stiff. Beat mascarpone until creamy and fold into the cream. Drain peaches and fold half into the cream mixture. Pile mixture onto the meringue and arrange remaining peaches on top. Garnish with fresh mint leaves.

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. Bake for 3/4 hour at 180°C. Grease a four sided tin and pour the mixture in.

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. Strooi sout en peper oor en vryfbietjie meelblom in. Sit die spek oor die bors. Skil die piesangs, sny in kwarte, doop in die suurlemoensap en stop dit in die buikholte van die tarentaal. Sprinkel res van suurlemoensap oor die tarentaal, stip met baie botter en vou die tarentaal toe in tinfoelie (blink kant na binne). Bak 2 uur in matige warm oond totdat die vleis sag is. Haal uit en laat die tarentaal bruin bak.

PIESANG-PATAT 2 koppie gaar patat 1 eier ­ geskei 2 e suiker

1 peisang, in skywe gesny 2 e botter ½ t sout

Klop die patat, eiergeel, bottel en sout saam, skep in gesmeerde bakskottel en pak die piesangskywe daarop. Klits die eierwit met die suiker totdat dit dik, stywe meringue vorm. Smeer die meringue met `n vurk oor die patatmengsel. Bak 30 minute in matige oond.

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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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SALTED PRESERVED LEMONS (With acknowledgement to Jamie Oliver ­ The Naked Chef) This is a Moroccan recipe. Fennel seeds Coriander seeds Cinnamon stick Peppercorns Bay Leaf Sea salt Large fat Lemons (preferably Sicilian ones with the leaves still attached) . In a bowl mix the spices into the sea salt. Cut a cross into the lemons ­ almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips: The peel is edible. This also works very well with limes. You could preserve oranges like this too ­ but there are not so many recipes which use them. You must use sea salt not table salt ­ table salt is too chemical and harsh. Uses: For seasoning rice and couscous ­ it works like salt and makes the rice and couscous lemon scented. Put chicken/fish into a foil bag and bake with the lemon salt. Use to season stews and soups.

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, crumbled into small pieces 150gr butter 1 tablespoon golden syrup 200gr good quality chocolate Cocoa powder, for dusting Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt. Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 30 by 20 centimetre container with cling film, first leaving plenty of extra film at the edges to fold over the top. Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.

Commit your work to the Lord, and then your plans will succeed.

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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. Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs, and 3 ounces (85 grams) of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the egg and milk mixture over the jam. Bake in the preheated oven for 1 hour or until set. Whisk the remaining egg whites until stiff. You could use an electric whisk for this. Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the pudding mixture, then bake in the oven for a further 15 to 20 minutes until the meringue is set and lightly browned.

THE BEST PASTA SALAD (With acknowledgement to Jamie Oliver ­ The Naked Chef) 310gr small shell-shaped pasta 3 cloves garlic 225gr yellow cherry tomatoes 225gr red cherry tomatoes ½ cucumber 1 handful black olives, pitted 2 tablespoons fresh chives I handful fresh basil 7 tablespoons extra-virgin olive oil 4 tablespoons white wine vinegar Sea salt and freshly ground black pepper Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain. Put the garlic to one side for the dressing. Put the pasta in a bowl. Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container. Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad. Add the oil, vinegar, and seasoning.

PORK WITH PEACHES (With acknowledgement to Jamie Oliver ­ The Naked Chef) This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork. 1 ½ kg pork loin, boned 1 bunch fresh thyme, leaves pickled bulb garlic 200gr butter 2 tins (cans) peaches in natural juice, drained Salt and freshly ground black pepper Around 15 slices of pancetta, streaky bacon, or Parma ham 1 glass (about 6 ounces) white wine A little flour 1 glass water

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Preheat the oven to 220°C. Score the skin of the pork through the fat, the incisions should be about 1 centimetre apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimetres) deep in the centre of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out. Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string. Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden. When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.

YOGHURT, MINT AND LIME MARINADE (With acknowledgement to Jamie Oliver ­ The Naked Chef) 250ml natural organic yoghurt 2 good handfuls of fresh mint, chopped 2 limes, zested and juiced 1 tablespoon coriander seeds, crushed Salt and freshly ground black pepper A couple of lugs (2 tablespoons) olive oil. Mix together the ingredients and smear over your chosen meat before leaving it to marinate.

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, fyngedruk

Meng bestandele met water of melk en maak aan soos vetkoek deeg. Voeg die boeliebief by. Bak soos vetkoek in warm olie. Strooi Aromat of Fondor oor. `n Gewonde oester heel sy skulp met `n pêrel.

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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, soppoeier en karringmelk tot deeg. Gooi kaas en bietjie rooipeper oor. Gooi in gesmeerde broodpannetjie. 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 ±83,3ml (1/3 koppie) olie ± 167ml (2/3 koppie) melk Die totaal van die vleistof moet 350ml wees.

Meng bogenoemde bymekaar. Druk skons uit. 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, bakpoeier en sout saam. Meng room en lemonade en voeg by meel mengsel. Skep in gesmeerde kolwyntjiepanne. Bak 15 minute of tot gaar in `n voorverhitte oond van 180°C. 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, peper en blatjang na smaak Meng alles saam en bak vir 30 minute of tot gaar.

Ware skoonheid is hoe jy van binne voel en mense kan dit in jou oë sien.

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VISKOEKIES VAN PILCHARDS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 2 eiers 1 groot blik Pilchards (Vis) 60ml (¼ koppie) asyn 1 klein gekapte ui sout en peper na smaak 5ml (1 teelepel) bakpoeier 250ml (1 koppie) koekmeelblom Klits die eiers. Voeg die vis, asyn, ui, sout en peper by. Druk vis fyn. Meng bakpoeier en meel. Voeg by vismengsel en meng tot `n stywe deeg. Skep teelepel vol en bak in warm olie tot goudbruin.

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.

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. melkmengsel. 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. Prik die eiergele. Gooi die volgende oor: Weense worsies gesny, spek in stukkies gekap, `n ui en groenrissie gekap asook sampioene gesny. Rasper kaas bo oor. 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..........

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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. Voeg res van bestandele by. Sny net voor opdiening die piesings is.

MAALVLEISPOFFERS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 1 koppie melk 2 eiers ½ koppie olie 1 koppie koekmeel 2 teelepels bakpoeier 2ml sout 2ml aromat Klits die melk, eiers en olie saam. Voeg die volgende by: koekmeel, bakpoeier, sout en aromat. Deeg is baie slap. Spuit in kolwyntjie pan. Skep 1 eetlepel deeg onder in, dan maalvleis, dan weer deeg bo oor. Bak in oond van 180°C tot ligbruin. Enige gaar vleis kan ook gebruik word.

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, suiker, konfyt en botter goed. Gooi koeksoda by melk en voeg by mengsel. Klits eiers baie goed en voeg by. Bak tot gaar (180°C) en gooi die sous oor. Sous: Kook die room en suiker saam en laat dit afkoel. Voeg vaniljegeursel by en gooi oor warm poeding.

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.

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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. Gooi alle bestandele bymekaar en kits weer goed. mikrogolf vir 12 minute roer kort kort tot dik en gaar. 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. Maak alles in vuurvastebak aan . Bak in oond 160°C of tot gaar. Stroop: Kook al die stroop bestandele saam en gooi oor die poeding as dit net uit oond kom. (stroop moet ook warm wees).

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. Bring melk tot kookpunt en smelt botter daarin. Meng droë bestandele by eiermengsel. Gooi kokende melk en botter by en meng goed. Bak in groot gesmeerde bak. Stroop: Kook al die bestandele saam vir 5 minute. Voeg die lemoensap en gerasperde skil by. Gooi die stroop oor die tert sodra dit uit die oond kom.

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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. Voeg melk by. Voeg alle ander bestandele by behalwe suikermielies. Meng goed en vou suikermielies in Bak. 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. Maak aan maar nie te slap nie. Laat staan ±1 uur (belangrik). Bak in warm olie nie te warm nie. Reguleer self jou plaat. Moet nie weer roer nie skep dit net so.

SPRINGBOK ROLRIB (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Ontbeen rib van medium grootte Springbok. Prik die vleis aan die kant waar die been uitgehaal is, met mespunt. Smeer dan met die volgende bestandele: 10ml sout 5ml fyn naeltjies 25ml fyn kojander 50ml worchestersous 10ml swart peper 5ml neutmuskaat 15ml knoffelvlokkies 10ml gelatine 200g ontbytspek 300ml rooiwyn Pak die ontbytspek op die vleis en strooi gelatine oor. Rol rib styf op. Gebruik tou om dit vas te maak of spesiale net. Plaas in houer en los in yskas vir ongeveer 48 uur. Gooi rooiwyn oor en bak in oond vir ongeveer 4 ure teen 180°C. Sny in skywe en bedien.

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

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Kook hoender sag met naeltjies, sout en peper. Sny vleis fyn. Meng met soppoeier, sampioene en speserye. Kors: rol die skyfies fyn. Meng met gesmelte botter, druk in pan en pak lae met vleis en skyfies. Bak 45 minute in `n matige oond.

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. Voeg tamtiesous, worchestersous en blatjang by en braai effens. Voeg die perskeskywe en die stroop van die perskes by. Laat die wors sowat 10 minute in the sous prut. Sit warm voor. Heerlik saam met kapokaartappels.

KANEELBOLLETJIES - 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 koeksoda met `n bietjie water en voeg by. Sif meel en sout saam en meng goed met konfyt mengsel. Maak aan tot stywe deeg. Rol bolletjies so groot soos okkerneute en sit in vuurvaste bak. Goei kokende stroop oor en bak 180°C vir ½ uur.

BEETBLATJANG (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 500ml bruin asyn 3 koppies suiker 6 koppies beet (gaar, 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. Verhit oor lae hitte en roer tot suiker opgelos is. Bring tot kookpunt. Voeg beet en uie by. Laat prit vir 30 minute. Voeg Kerrie en sout by. Prit nog 5 minute. Voeg mielieblom by en kook goed deur (5 minute). Bottel warm. Tamaties, ook bekend as liefdesappels geniet met oorgawe.

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AARTAPPEL FRIKADELLE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Rasper 1½ koppie rou aartapel. Voeg 3 eetlelpels meel, ½ teelepel sout en ¼ teelepel peper by. Meng met 1 geklitste eier. Voeg 2 teelepels bakpoeier by. Skep eetlepels vol in warm olie. Bak tot bruin.

PASTEIKORS (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Vinnige en maklike kors om oor enige pastei of maalvleis te gooi. 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. Bak teen 180°C tot goud bruin.

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. Verhit pynappelsap (1 koppie) en maak jellie daarmee aan. Klits Ideal melk tot 2 maal die hoeveelheid. Meng alles saam en verkoel in yskas (sit Idealmelk in yskas voor gebruik).

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, suurroom en laat eenkant staan. Kook die spinasie in soutwater. Roerbraai uie en spek. Klits eiers en roer houer roomkaas by. Rol puff pastry uit so groot soos jou Pyrex bak. Voer bodem en kante van gesmeerde bak met deeg uit. Meng al die bogenoemde behalwe die kaas saam en sit dan op die kors. Strooi kaas booor. Bak teen 190C vir 25-30 min

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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 - 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. Combine all cake ingredients in a large bowl. Beat with an electric beater for 2 minutes or 4 minutes by hand. Pour into greased and floured 2.5 litre ring tin (or any other suitable container). Bake for 60 mins or until done. Meanwhile, prepare glaze. Melt margerine in a saucepan, stir in water and sugar. Boil for 3 minutess, stirring constantly. Remove from heat and add Southern Comfort. When cake is done, place on wire rack to cool. Prick top immediately with toothpick and drizzle and brush top and sides with ½ the glaze. Once cooled, reheat the glaze and brush evenly over the cake. Dust with a little castor sugar. Decorate with cream and serve with lightly whipped cream.

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. Verroom wit suiker, botter en eier saam. Voeg vrugtekelkie by. Sif koekmeelblom, koeksode en sout saam bo-oor. Roer met houtlepel tot gemeng. Skep deeg in bak en maak gelyk. Meng bruinsuiker en neute en strooi bo-oor. Bak 1 uur op middelste rak. Sit voor met geklitste room.

ONDERSTEBO-KARAMELSJOKOLADEKOEK (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 150 g (1½ blok) heelneutsjokolade, gekap 1 blik (397 g) versoete kondensmelk 180 ml botter 250 ml strooisuiker 2 ekstra-groot eiers, 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. Voer uit met bakpapier en smeer die papier ook met botter. Verhit die sjokolade en kondensmelk saam tot glad en giet in die voorbereide koekpan. Sit in die vrieskas (sorg dat die pan gelyk staan) terwyl jy die beslag maak. Room die botter en strooisuiker goed. Klits die eiers en vanieljegeursel saam in 'n ander bakkie. Voeg by die bottermengsel en klits

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goed. Voeg die droë bestanddele en die karringmelk by en meng goed deur. Skep die beslag versigtig oor die harde karamellaag in die koekpan en smeer die bokant gelyk. Bak vir ongeveer 1 uur tot gaar of 'n toetspen skoon uit die middel van die koek kom. Laat sowat 30 minute in die pan afkoel en keer dan uit op 'n koekbord. Verwyder die bakpapier van die karamellaag en sit voor. 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. Stirring continuously, boil over high heat until thick and syrupy. Remove from heat. Whisk in soft butter, lemon juice, seasoning and garlic. Do not reboil as reboiling will cause the sauce to separate. Allow to cool and then marinate meat for 30 minutes. Brush liberally while braaing. - Sufficient for approximately 12 kebabs.

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. Snipper uie en braai tot deurskynend. Voeg vleis by en kook vir vier uur. Onthou om vleisaftreksel by te voeg. Sit vleis in oondvaste bak, smeer Lemoenjellie bo op die vleis en bak by 220ºC vir 10 minute (onthou om deeg te verf met geklitste eier.

WILDEVARK-BOUD MARINADE (OF SKAAPBOUD) (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) Die resep kan ook vir wildsbokke en selfs skaapboud. 10ml fyn koljander 15ml swart poeier 5ml fyn naeltjies 10ml mosterdpoeier 2,5ml fyn gemmer 3ml neutmuskaat Sout repies varkspek Knoffelhuisies Suurlemoenblare / lourierblare 1 blikkie bier 75ml asyn of 125ml suurlemoensap 75ml worchestersous 125ml olie

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Vryf bout in met droë kruie. Kombineer sousbestandele en mariner 24 uur of langer. Bak in stadige oond, 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. Maak hoender skoon, strooi sout in die binnekant en vryf goed in. Vryf buitekant goed in met die olyfolie. Gooi speserye oor en vryf ook goed in. Drink helfte van die bier .......... (blik moet half vol, of, half leeg wees ....) Druk hoender met gatkant oor die blik opening. Maak hoender staan op vlak bakskottel wat met foelie bedek is. Plaas hoender nou mooi regop in die oond vir 90 minute. - Heerlik en Sappig.

VOLSTRUISPOTJIE (Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo) 30ml Kookolie 1,5kg Volstruisnekskywe 2 Groot knoffelhuisies, gekneus 5ml Droë roosmaryn 500g Swartsampione, in skyfies gesny 30ml Ingemaakte groenpeperkorrels, gekneus 80ml Brandewyn 50ml Droë sjerrie 375ml Droë rooi wyn of ½ rooi wyn en ½ hoenderaftreksel 30ml Suurlemoensap 15 Vars piekeluitjies, geskil 10 tot 15 Klein, heel wortels 8 Geskilde klein, heel aartapeltjies of skoongeskropte jong aartappels in die skil 1 x 300g-pak verroomde spinasie en sampioene, ontdooi 15ml Koekmeelblom Bietjie Melk Knippie neutmuskaat Sout na smaak Verhit die olie in die pot en braai die vleis in sarsies tot bruin. Skep uit en hou eenkant. Braai die knoffel, roosmaryn, sampioene, en peperkorrels in dieselfde pot. Skep die vleis terug in die pot. Verhit die brandewyn, sjerrie, rooi wyn en suurlemoensap en voeg by die vleis. Sit die deksel op, verminder die hitte deur van die kole onder die pot te verwyder en prut 2½ uur of totdat die vleis byna sag is. Pak die groente, behalwe die spinasie, in lae bo-op die vleis, sit die deksel op en prut nog 45 tot 50 minute. Meng die ondooide spinasiemengsel met `n pasta van koekmeelblom en melk en skep versigtig oor die kos in die pot. Geur met neutmuskaat en sout, sit die deksel op en prut nog 15 minute.

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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. Bespuit oondpan met olie. Plaas hoenderstukke in oondpan. Sprinkel soppoeier oor. Giet koeldrank oor. Bak bedek tot amper gaar, verwyder deksel of tinfoelie en verbruin.

Melkkos

"Wat ons melkkos noem, is gewoonlik een of ander kossoort, soos meel (in frummletjies, kluitjies, macaroni) wat in melk gekook word en met die melk self opgedis word, soms nadat di emelk eers verdik is met botter of room of iets anders. Wie herinner hom nie uit sy jongdae `n koue winteraand toe Moeder `n sopkom opgedis het vol met heerlike sagye witmeelkluitjies, swemmende in die verdikte melk, met aromatiese kaneel. 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. Die kuns om goeie kluitjies te maak, is amper uitgesterwe. Dit is die moeite werd om dit te laat herlewe, want melkkluitjies is een va die beste kossoorte wat ons het, en as gied goed gemaak is,m een van die maklikste om te verteer" C.L. Leipoldt (Sarie Aug 06)

MELKKOS 2 liter volrroommelk 3 heel kademompeule 1 vanlieljepeul, in lengte deurgesny 15 ml botter 2,5 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, voeg die kaneel, steranys, vanielke en kardemompeule by en verhit tot kookpunt. Sif 250ml bruismeel en sout saam in mengbak. Werk die botter saggies met jou vingerpunte in die meel in. Moenie te veel meng nie, daar kan maar groot klonte wees. Hou die meelmengsel onder 'n druppende kraan en vorm groot frummels met jou vingerpunte. Moenie oorwerk nie. Neem eers klein bietjies van die gevormde frummels en werk deur met die hand, 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 frummels by die warm melk en kook vir 3-4 minute. Sit 'n deksel op en plaas in warm oond totdat verdik. 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.

"Life is not measured by the breaths we take, but BY THE MOMENTS THAT TAKE OUR BREATH AWAY."

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TROOSDRANKIE (Met erkenning aan Rocco de Villiers: MOMTAILS) Klop die koue met `n warm melkdrankie. Roer `n eetlepel gekaramelliseerde kondensmelk by `n koppie warm melk, voeg `n blokkie van jou gunsteling sjokolade by, roer en geniet.

`BUTTERNUT`- SLAAI (Met erkenning aan Rina Fourie- Spra) ½ Butternut - geskil en grof gerasper 1 pakkie PERSKE jellie 1 blikkie pynappel ­ fyn gesnipper en gemeng met sap Meng alles goed en bedien.

ROOMBOLAAG VIR LASAGNE (Met erkenning aan Rina Fourie- Spra) Klits 1 houer Bulgaarse yoghurt + 2 eiers goed saam. Versprei eweredig as laaste bolaag bo-oor lasagne, sprinkel baie gerasperde Cheddarkaas bo-oor en bak en bedien = heerlik.

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