Lemon Passion fruit Pudding

INGREDIENTS
60g butter, softened
3/4 cup caster sugar
2 eggs, separated
1 large lemon, rind finely grated, juiced
2 tablespoons passionfruit pulp
1 cup milk
1/4 cup plain flour
pure icing sugar, to serve

METHOD
Step 1
Preheat oven to 180°C. Grease a 5cm deep, 15cm x 23cm (base), 6-cup capacity baking dish. Using an electric mixer, cream butter and sugar in a bowl until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.

Step 2
Stir in lemon rind, 1/4 cup lemon juice, passionfruit and milk. Sift flour over mixture and stir until combined.

Step 3
Using clean blades, beat eggwhites in a bowl until soft peaks form. Fold into passionfruit mixture until just combined.

Step 4
Pour batter into baking dish. Place dish in a baking pan. Pour boiling water into pan so it comes halfway up sides of dish. Bake, uncovered, for 45 minutes or until pudding is just firm on top and light golden.

Step 5
Remove dish from baking pan and stand for 5 minutes. Dust pudding with icing sugar and serve.

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BROS AARTAPPELSKIL SLAAI:

Rina

Bestanddele
8 aartappels se skille
15ml olie
200g gekapte spekvleis
blaarslaai
100ml gekapte haselneute
60g fetakaas, in blokkies gesny
2 rooi, ongeskilde appels, in blokkies

Metode
Skrop aartappels onder koue, lopende water. Druk droog. Skil aartappels in eweredige repe en braai in verhitte olie tot goudbruin en bros. Braai spekvleis tot bruin en bros en dreineer. Voer ‘n slaaibak uit met slaaiblare. Meng neute, kaas, appel, spekvleis en aartappelskille liggies. Plaas in slaaibak en verkoel. Lewer 4 porsies.

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Pumpkin curry with chickpeas

Ingredients
1 tbsp sunflower oil
3 tbsp Thai yellow curry paste, or vegetarian alternative
2 onions , finely chopped
3 large stalks lemongrass, bashed with the back of a knife
6 cardamom pods
1 tbsp mustard seed
1 piece pumpkin or a small squash (about 1kg)
250ml vegetable stock
400ml can reduced-fat coconut milk
400g can chickpea, drained and rinsed
2 limes
large handful mint leaves
naan bread, to serve

Method
Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.

Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.

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Pumpkin Soup

Ingredients
2 tbsp olive oil
2 onions , finely chopped
1kg pumpkin or squash, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream

For the croutons
2 tbsp olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds

Method
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

To make the croutons: cut 4 slices wholemeal seeded bread into small squares.

Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.

Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

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Whiskey Hoender

Gerda

Bestanddele
30 g botter
5 ml aangemaakte mosterd
4 hoenderfillette
1 fyngemaakte ui
15 ml meel
125 ml hoenderekstrak
125 ml room
15 ml suurlemoensap
Bietjie suurlemoenskil – gerasper
Gekapte pietersielie
30 ml whisky
Sout en pepper

Metode
Smelt botter en mosterd saam. Braai hoenderfillette en uie saam. Voeg hoenderekstrak by bottermengsel en kook tot sous dik word. Voeg dan room, suurlemoensap, suurlemoenskil en pietersielie by. Geur met sout en pepper. Voeg hoenderfillette by en gooi whisky by. Kook vir nog so ‘n verdere vier minute. Eet saam met pasta (vars pasta as jy kan) of kapokaartappels.

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Winter Gestoofde Skaap Ribbetjie

Japie

Bestanddele
Skaapribbetjie heel of in stukkies opgesny
Worcestersous
Braaivleisspesery
2 uie
Suurlemoensap
Aartappels
Sout en pepper
Gekerfde groenboontjies
Rooiwyn

Metode
Braai uie in bietjie olie en voeg bietjie suurlemoensap by. Haal uit en braai ribbetjie in eie vet (kan ook suurlemonsap by gooi). Gooi uie terug en gooi aartappels by. Geur met sout en pepper. Voeg ook gekerfde groenbone by en laat hulle lekker met mekaar gesels. Jy kan ook rooiwyn byvoeg as jy wil.

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Gerookte Hoenderslaai

Rohanja

Bestanddele
2 gerookte hoenderfilette
1 pakkie sampioene
kwart koppie sojasous
1 teelepel suiker
skeut sjerrie
vars slaaiblare
sprietuie
fetakaas
avokado
tamaties

Metode
Skroei sampioene in pan. Meng sjerrie, suiker en sojasous en voeg by sampioene. Sny hoender in klein stukkies.
Maak gewone slaai met die orige bestandele en versier met hoender, feta en sampioene. Bedruip orige sojasous en olyfolie oor slaai.

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>Seekos en Pastagereg

Magda

Bestanddele
Gemengde seekos, hoeveelheid afhangend van hoeveel persone.
(Jy kan ook shrimps of ander seekos gebruik)
Visspeserye – genoeg!
Thai speserye
knoffel
sout en peper
tobascosous (of iets anders, tobasco sous ongelooflik duur)
pietersielie
“Spring onions”
uie
tamatie
sjerrie
room
pasta (ops)

Metode
Braai uie, tamatie, pietersielie, sampioene en seekosmengsel. saam, roeg gedurig. Voeg al die geurmiddels en sjerrie by en prut so vir ‘n halfuur. Voeg room by en prut vir 5 minute.
Meng met gaar pasta of bedien net so as ‘n voorgereg.

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CHEESY BEAN BURGERS

INGREDIENTS:
2 tbsp olive oil
2 leek, sliced
200 g mushrooms, sliced
2 large carrots, peeled and coarsely grated
1 tbsp seasoning, we used Schwartz Moroccan
1 tbsp soy sauce
1 can KOO Red Kidney Beans, drained and rinsed
100 g cheddar, coarsely grated
4 slices granary bread torn into pieces
Burger buns, lettuce, tomato and other favourites, to serve
Salt and pepper to season

METHOD:
Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 minutes until soft. Tip veggies into a food processor with the beans, cheese and bread, season, then pulse to a thick paste. (Can also be left rough, for extra texture, just pulse a few times, so it is easy to bind into a burger).
With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
To cook, heat oil in a frying pan and fry for 2-3 minutes on each side until crispy. Season with salt and pepper while cooking.

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RYS EN SPINASIE SLAAI:

Bestanddele
200 g rou rys (250 ml)                                                   
6 repe spekvleis, gekap
1 klein bossie jong spinasie, gewas, die wit stingels verwyder en fyngekerf                   
2 selderystingels, gekerf stingels verwyder en fyngekerf                                      
3 eiers, hardgekook, gekap
6 knopiesampioene, in skywe gesny

Slaaisous:
125 ml mayonnaise
30 ml asyn
5 ml peperwortel (horse-radish)                                     
3 ml Tabasco-sous
5 ml sout  
varsgemaalde swartpeper

Metode
Berei die rys voor volgens die aanwysings op die verpakking en laat afkoel. Braai die spekvleis tot bros, dreineer op papierhanddoek en laat afkoel. Meng die rys, spekvleis, spinasie, seldery, sampioene en eiers liggies saam. Giet die slaaisous oor en meng goed met twee vurke.Laat die slaai vir minstens 1 uur staan voor opdiening.

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