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Salmon baked with basil and sun-dried tomatoes

* 2 tablespoons olive oil
* 1 cup chopped leeks (use both the white and some of the green parts)
* 3 cloves garlic, minced Ѕ cup dried tomatoes, snipped into thin strips
* 3 tablespoons chopped fresh basil pinch of ground nutmeg
* 3 tablespoons lemon juice or dry white wine
* 4 salmon fillets salt and freshly ground pepper to taste

Preheat your oven to 215 °C. In a large skillet, heat the oil and sauté the leeks and garlic over low heat until they are soft. Stir in the tomatoes, basil, nutmeg and heat this mixture through. Add the lemon juice or wine and cook for 1 more minute.

Oil a baking dish large enough to hold the fish fillets, making sure they are in a single layer. Put in the fillets, and then spoon the heated mixture over the fish. Sprinkle with salt and pepper. Bake uncovered for 15 minutes or until the fish flakes with a fork.

Nougatina (Riana van der Westhuizen)

* 8 Eierwitte
* 400g Strooisuiker
* 250g Dadels, gekap
* 125G Boudoir beskuitjies, gekap
* 200g Pekanneute gekap
* 5ml Bakpoeier
* 250ml Room, styfgeklits met 5ml heuning

Klits eierwitte tot styf en klits geleidelik die strooisuiker by totdat 'n meringue vorm. Kap die dadels, beskuitjies, pekanneute in klein stukkies en strooi bakpoeier bo-oor. Roer die dadels, beskuitjies en pekanneute in die meringue mengsel en smeer eweredig op 'n rolkoek bakplaat wat met bakpoeier uitgevoer is.

Bak in voorafverhitte ood by 160 C vir 40 minute. Laat afkoel. Sny in die helfte middeldeur. Plak op mekaar met room soos toebroodjie. Plaas op opdienbord. *1 Koek lewer 10 snye.

Source: treenuts.org Recipe from: Trefferresepte, Vrouediens NG Kerk, Delareyville-Oos.

Geelrys met Rosyne: (Riana van der Westhuizen)

* 200g rys
* 500ml kookwater
* 1 stukkie pypkaneel
* 2 ml borrie
* 5 ml sour
* 12.5 ml geelsuiker (kan minder neem)
* 12,5 ml botter 40g ontpitte rosyne

Voeg al die bestanddele behalwe die rosyne by die kookwater en laat stadig kook tot amper gaar. Roer die rosyne liggies deur en laat oor lae hitte gaar stoom. Porsies: 4-6

Health bars

Serves: 45

Ingredients
190 ml soft brown sugar
125 ml golden syrup
125 ml peanut butter
125 ml margarine
250 ml oats
250 ml puffed rice
4 wheat cereal biscuits, crushed
250 ml coconut
150 ml ProNutro cereal
65 ml dried apple rings, finely chopped
250 ml seedless raisins

Method:
Spray a deep 34 x 24 cm baking sheet with non‐stick spray. In a saucepan, mix together the brown sugar, golden syrup, peanut butter and margarine, heating slowly until melted. Remove from the heat and cool. Mix the remaining ingredients in a separate bowl. Pour over the margarine mixture and mix well. Press into the prepared baking sheet and chill until firm, preferably overnight. Cut into bars and store in airtight containers.

Recipe from: YOU January 02, 1997 (food24.com)

Apricot Curry

Serves: 5
Cooking time: +/‐ 1 hr 30 min


Ingredients
2 kg rib or breast of mutton, cubed
15 ml oil
10 ml butter
1 large onion chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
15 ml curry powder
2 ml turmeric
7 ml salt
freshly ground black pepper to taste
1 bay leaf
250 ml meat stock
30 ml smooth apricot jam
20 ml white grape vinegar
250 ml dried apricots


Method:
In a heavy‐based saucepan brown the meat cubes in heated oil and butter. Add the onion, garlic and cinnamon sticks, stir‐frying continuously. Add the curry powder and turmeric and stir‐fry gently for 2 minutes. Season with salt and pepper, add meat stock, jam and vinegar. Reduce the heat, cover and simmer for about 1 ‐ 1.5 hours until the meat is nearly tender. Add the apricots and simmer for another 15 minutes. Remove the cinnamon sticks and bay leaf. Serve hot on rice.


Recipe from: YOU May 25, 2000 (food24.com)

Lamb Bobotie

Serves: 6
Preparation time: 30
Cooking time: 15


Ingredients
30 ml sunflower oil
2 onions
1 kg lamb mince
60 ml seedless raisins
60 ml dried apricots
2 bread slices
310 ml buttermilk
3 eggs
1 peeled apple
60 ml flamed almonds
30 ml apricot jam
30 ml curry powder
30 ml lemon juice

Method:
Heat oil in saucepan, add onion and cook until soft and translucent. Stir in mince and use a large fork to break up lumps. Remove from heat once brown.

Pour boiling water over raisins and apricots. Mix bread with one cup of buttermilk and one beaten egg, mashing together with a fork.
Add drained dried fruit, apple, almonds, jam, curry powder, lemon juice and salt and pepper to taste.
Turn into a suitably sized, oiled baking dish and spread evenly.

Curl bay leaves and tuck into mixture. Bake, uncovered at 180 degrees for thirty minutes.

Beat two eggs and turmeric together and set aside. Remove dish from oven and pour egg mixture on top. Return to oven and cook for fiftine minutes until top has set and is golden brown in colour.


Recipe from: True Love September 01, 2006 (food24.com)

Banana Cake

Serves: 12


Ingredients
500 ml self‐raising flour
5 ml bicarbonate of soda
5 ml mixed spice
200 ml castor sugar
90 g butter at room temperature
2 large ripe bananas, mashed
50 ml milk
3 extra‐large eggs
60 g dried banana slices (use more if desired)
30 ml honey (use a little more if desired)




Method:
Preheat the oven to 180 °C.
Grease an 8 x 28 cm cake tin with butter, bicarbonate of soda and mixed spice into a mixing bowl.
Stir in the castor sugar and add the butter, bananas, milk and eggs.
Beat well until all the ingredients are blended.
Turn the batter into the prepared tin, spreading evenly.
Arrange the dried banana slices on top and bake in the centre of the oven for 50 to 60 minutes or until the cake is nicely risen and done when a testing skewer is inserted in the centre.
Remove from the oven and leave to cool for 10 to 15 minutes before turning out onto a wire rack.
Gently heat the honey and brush over the warm cake. Leave to cool completely.

Recipe from: YOU April 08, 2004 (food24.com)

Raisin Squares

Ingredients
50 g butter
120 g yellow sugar
1 egg, beaten
30 g pecan nuts, chopped
45 g oats
225 g raisins
145 g cake flour
7 ml baking powder
pinch salt
5 ml cinnamon
125 ml milk

Method:
Preheat the oven to 180 ºC (350 ºF). Beat the butter and sugar together. Add the beaten egg and mix
well. Mix in the nuts, oats and raisins. Sift the dry ingredients together and add to the sugar mixture
alternately with the milk. The mixture should be fairly stiff. Press into a greased baking tray. Bake for
about 20 minutes or until golden brown on top. Cool before cutting into squares.

Recipe from: YOU May 11, 1989 (food24.com)

Duck with couscous and dried figs

Ingredients
FILLING
375 ml couscous
1 large onion, chapped
3 cloves garlic, crushed
oil
250 g dried figs, sliced
15 ml fresh chopped mixed herbs (thyme, sage and parsley)
200 ml red wine
30 ml balsamic vinegar
salt and freshly ground black pepper
2 kg duck
salt and freshly ground black pepper
butter and oil for cooking

Method:
Preheat the oven to 180 °C and spray an oven pan with non‐stick spray. Prepare the couscous according to the instructions on the packet and set aside. Sauté the onion and garlic in a little oil until tender. Add the figs and herbs and sauté; for another minute. Add the wine and vinegar and bring to the boil. Remove from the heat and stir in the couscous. Season to taste with salt and black pepper and leave to cool. Remove as much as possible of the fat inside the duck cavity. Season the cavity with salt and black pepper and stuff with the couscous mixture. Truss the duck, prick all over and cover with a little oil and butter. Roast for one to two hours, turning the bird regularly every 20 minutes. Baste with the pan juices. Serve with green fig preserve.

Recipe from: YOU December 24, 1998 (food24.com)

Moroccan chicken with dried mango salsa

Serves: 4

Ingredients
1 lemon, juice
2 ml cumin seeds
1 ml ground cinnamon
2 ml chili powder
30 ml olive oil
4 plump chicken breasts

Salsa
125 ml verjuice
15 ml honey
12 slices dried mango
1 cinnamon stick

Method:
Place all ingredients for the chicken into a pan, add the chicken pieces and toss well.
Pop under a preheated grill and cook on either side until done. Be careful not to overcook them.

Salsa:
In the meantime, add all the salsa ingredients together in a saucepan and gently simmer for 10
minutes or until the mango is soft.
Spoon the salsa over the chicken and serve with fluffy mashed potato cakes.

Recipe from: FAIRLADY September 11, 2002 (food24.com)

Fruity rice dumplings

Ingredients
200 ml cake flour
5 ml salt
200 ml cooked long‐grain rice
3 dried peaches, finely chopped
10 ml fresh parsley, chopped
water to mix

Method:
1. Sift dry ingredients together and add rice, dried fruit and parsley.
2. Add sufficient water to form a stiff dough. Drop spoonfuls of the dough onto a lamb casserole during the last 30 minutes of cooking time. Cover with a lid and simmer.

Recipe from: Ideas September 01, 1992 (food24.com)

Pear bonbons

Serves: 18

Ingredients
icing sugar
dried pears, soaked in
125 ml sherry
1 egg white
18 walnut halves
pink food colouring
350 g marzipan

Method:
Colour the marzipan with about 10 drops food colouring until it is rosy pink. Roll out on an icing sugarstrewn surface until about 2 mm thick. Using a biscuit cutter, cut out rounds 7 cm in diameter. Halve the pears and place one half on each round. Wrap marzipan around each pear. Seal the edges with a little egg white and place half a walnut on top of each. Sift a little icing sugar on top and place each bonbon in a paper case. Leave for about an hour before serving.

Recipe from: YOU January 11, 1990 (food24.com)

Prune Bites

Serves: 25

Ingredients
250 g prunes
300 ml strong tea
250 g smooth cottage cheese
50 ml pecan nuts, coarsely chopped
50 ml mayonnaise
125 ml fruit chutney

Method:
Soak the prunes in the tea until they swell. Drain and gently press out the pips. Fill the cavity in each prune with a little cottage cheese. Mix the remaining ingredients and spoon on top of the cottage cheese. Chill before serving.

Recipe from: YOU February 22, 1990 (food24.com)

Sundried Tomato Dip

Serves: 12
Preparation time: 10 minutes

Ingredients
125 ml marinated sundried tomatoes
1 tub smooth cream cheese
30 ml mayonnaise
30 ml freshly chopped parsley
15 ml lemon juice
4 spring onions

Method:
Place all ingredients in a food processor and blend until smooth.
Serve with crisps, savoury biscuits or fresh vegetables for dipping.

Recipe from: Ideas September 01, 2001 (food24.com)

Almond Biscuits

40 Servings
Preparation time: 15 min
Cooking time: 20 min

Ingredients
250 ml butter
75 ml sugar
500 ml flour
150 ml corn flour
10 ml vanilla essence
100 g flaked almonds

Method:
Preheat oven to 140 ºC.
Cream the butter and sugar.
Add the remaining ingredients and mix them together well.
Roll into small balls and place them on a greased baking tray.
Flatten with a fork and bake in the oven for about 20 minutes.
When cold, dust with sifted icing sugar.

Recipe from: Ideas June 01, 2001 (food24.com)

Fried Rice with Mushrooms and Nuts

Ingredients
1 small onion, finely chopped
1 clove garlic, crushed
10 ml fresh ginger, grated
1 red pepper, seeded and diced
200 g button mushrooms, sliced
50 g mangetout (optional)
400 g cooked brown rice
50 g Brazil nuts, finely chopped
50 g whole cashew nuts
30 ml soy sauce
salt and black pepper to taste

Method:
Sauté the onions, garlic, ginger and sweet pepper in a little oil until soft. Add the mushrooms and stirfry until pale brown. Add the mangetout and stir‐fry for about another minute. Add the rice and nuts and blend well. Add the soy sauce and stir‐fry for one minute or until the dish is heated through.
Season and serve immediately.

Recipe from: YOU (food24.com)

Hazelnut Praline

Ingredients
250 g sugar
100 ml water
100 g hazel nuts
1 packet instant caramel mousse

Method:
Heat sugar with water. Simmer without stirring until golden in colour. Spread chopped nuts onto a
baking tray and pour syrup over the nuts. Allow to set, then break into pieces. Prepare the mousse
according to packet instructions and serve topped with wedges of praline.

Recipe from: Ideas (foods24.com)

Ginger and Macadamia Brownies

20‐25 Brownies
Cooking time: 40 min

Ingredients
180 ml butter, diced
125 ml dark chocolate, coarsely chopped
5 ml Nescafé coffee powder
3 extra‐large eggs
375 ml dark brown sugar
10 ml vanilla essence
1 ml salt
250 ml cake flour
250 ml macadamia nuts, chopped
60 ml preserved ginger, very finely chopped

Method:
Preheat the oven to 170 ºC (340 ºF) and spray a 25 cm square ovenproof dish with nonstick spray.
Slowly heat the butter, chocolate and coffee powder until the butter and chocolate are melted and the mixture is smooth. Allow to cool completely, stirring occasionally. Beat the eggs in a large mixing bowl. Add the sugar by the spoonful, beating until light and thick and all the sugar has dissolved. Beat in the vanilla
essence and salt. Fold the cooled chocolate mixture into the egg mixture. Add the cake flour and stir lightly to mix. Finally, add the nuts and ginger, stirring until mixed. Turn into the prepared oven dish and bake for about 40 minutes until just done. (A testing skewer will come out slightly coated with moist crumbs.)

Recipe from: YOU October 01, 2000 (food24.com)

Pasta Salad with Chicken and Nuts

Preparation time: 25
Cooking time: 90

Ingredients
1 roast chicken, meat flaked
2 red apples, cut into slices
1 red onion, finely chopped
4 celery sticks, sliced
625 ml cooked pasta (shells, elbow, macaroni or screw noodles)
250 ml unsalted peanuts, pecan nuts or pistachio nuts, chopped
125 ml Italian parsley, chopped

Yoghurt salad dressing
250 ml plain yoghurt
30 ml olive oil
15 ml lemon juice
15 ml wholegrain mustard
salt and freshly ground black pepper to taste

Method:
Place the flaked chicken, apples, onion, celery, pasta, nuts and parsley in a bowl and mix through.

Prepare the salad dressing: Mix all the ingredients in a mixing bowl and pour the dressing over the salad in the mixing bowl. Mix through and serve, or keep the salad in the fridge until you are ready to serve it.

Recipe from: Home April 01, 2007 (food24.com)

Cassata

Preparation time: 20 min

Ingredients
2 litres good‐quality vanilla or Dom Pedro‐flavoured ice cream
150 g unsalted mixed nuts, roughly chopped
200 g chopped glacé fruit (such as Moir's Glacé cherries, figs, pineapple, or candied peel)
50 ml brandy
30 ml cherry liqueur

TO SERVE:
fresh berries
ready‐made berry coulis
100 g white chocolate, melted

Method:
Serve with dessert wine or berry liqueur.

Allow the ice cream to soften slightly. Stir in the remaining ingredients and spoon into an ice‐cream container or rectangular bowl. Place in the freezer and stir every 30 minutes to distribute the fruit and nuts evenly throughout the ice cream, and to prevent them from sinking to the bottom.
Blend the leftover berries from the other recipes in a food processor until smooth, or use ready‐made berry coulis. Refrigerate until ready to serve.
To serve carefully remove the cassata from the container and slice, or use an ice‐cream scoop to make cassata balls.
Place on a plate and decorate with fresh berries and coulis. Drizzle with melted white chocolate.

Recipe from: Ideas July 01, 2006 (food24.com)

Boeremeisies (Apricots in Brandy)

In days gone by, fruit was preserved in brandy....is this where the phrase "the good old days" comes from?

•500 g dried or fresh apricots
•140 g white sugar
•brandy to cover
Mix the apricots and sugar together and add sufficient brandy to cover. Pack into hot, dry, sterilized jars and leave to mature for at least 14 days before use. *hic*

Source: Recipe from www.preserves.co.za Preserves - The Traditional South African Way.

Lemon and Pistachio Muffins

9‐10 Muffins
Cooking time: 15‐20 min

Ingredients
250 ml cake flour
15 ml baking powder
85 ml castor sugar
pinch salt
50 g pistachio nuts (shelled), chopped
1 extra‐large egg
125 g butter, melted
85 ml milk
85 ml lemon curd

Method:
Preheat the oven to 190 ºC (375 ºF). Spray a muffin tin with non‐stick spray. Sift the dry ingredients into a mixing bowl, add the pistachio nuts and mix. Whisk the egg, butter and milk together, add and mix lightly. Fill 9‐10 of the muffin hollows halfway with the mixture. Spoon 5 ml (1 t) lemon curd in each hollow and spoon the remaining muffin mixture on top. Bake for 15‐20 minutes or until golden brown
on top and cooked. Cool slightly before transferring to a cooling rack. Cover with the remaining lemon curd. Serve lukewarm with a dollop of cream, if desired.

Recipe from: YOU November 02, 1995 (food24.com)

Creamy Walnut Pesto

Ingredients
30 ml (2 tbsp) good‐quality olive oil
2 garlic cloves, peeledand roughly chopped
100 g walnuts
2 cups flatleaf parsley leaves
140 g ricotta cheese
1 x 250g tub créme fraiche
juice of half a lemon
sea salt flakes and freshly ground black pepper
To serve:
shop‐bought spinach‐and‐ricotta ravioli or cappelletti
salt and pepper
freshly grated Parmesan

Method:
Place all the ingredients in a food processor and process until smooth. Fill a large saucepan with water and bring to boil. Cook the ravioli according to the instructions on the packet. Once cooked, drain and return to the saucepan.
Add the sauce to the saucepan and stir through so that it coats the pasta parcels. The heat from the cooked pasta should warm through and `melt' the sauce but, if necessary, warm it over low heat.
Serve immediately with salt and pepper to taste and freshly grated Parmesan.

Recipe from: FAIRLADY August 01, 2006 (food24.com)

Seed Loaves

Ingredients
1000 ml wholewheat flour
5 ml salt
10 g instant yeast
15 ml poppy seeds
15 ml linseed
15 ml sesame seeds
30 ml sunflower seeds
500 ml lukewarm water
30 ml oil
30 ml honey or golden syrup
extra seeds for sprinkling on top

Method:
Grease a few tins or cans of your choice with butter or non‐stick spray (the dough is enough for one 25 cm loaf tin). Mix the flour, salt, yeast and seeds together. Mix the water, oil and honey or syrup.
Make a hollow in the centre of the dry ingredients and add the liquid. Mix to form a soft dough and turn out into the prepared tins, filling them about halfway. Sprinkle with extra seeds, cover with a damp tea towel and leave to rise in a warm place. Preheat the oven to 200 ºC. When the dough has doubled in volume, bake until golden – a testing skewer inserted in the centre of the loaves should come out clean. (The baking time depends on the size of the tins – allow about 45 minutes for a 25
cm loaf tin). Serve with butter.

Recipe from: YOU (food24.com)

Nutty Oat & Cranberry Cookies with White Chocolate

Preparation time: about 30 minutes
Cooking time: about 30 minutes

Ingredients
140 g flour
2 ml baking powder
2 ml salt
75 g rolled oats
125 g soft, unsalted butter
75 g dark brown sugar
100 g castor sugar
1 egg
2 ml vanilla extract
75 g dried cranberries
50 g pecans, roughly chopped
140 g white chocolate chips

Method:
Preheat the oven to 180 °C.
Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy. (This is obviously easier with an electric mixer of some kind, but you just need to put some muscle into it otherwise.)
Then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips or white chocolate, chopped into small dice.
Set the bowl of biscuit dough in the fridge for 10 to 15 minutes.
Roll spoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork.
You may need two baking sheets, or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold but will be too soft to lift off the tray immediately, so leave the tray on a cool surface and let them harden for about five minutes.
Remove with a spatula to cool fully on a wire rack.

Recipe from: FAIRLADY December 01, 2004 (food24.com)

Health Fruitloaf

Makes a medium loaf
Preparation time: +/‐ 15 min
Cooking time: +/‐ 1 hr

Ingredients
50 g coconut
140 g sugar
60 g oats
30 g bran
210 g self‐raising flour
5 ml baking powder
125 ml sunflower seeds, pumpkin pips or pine kernels
200 g sultanas or shredded dried apricots or mixed dried fruit
2 extra‐large eggs, beaten
375 ml skimmed milk
poppy seed for sprinkling

Method:
Preheat oven to 180 ºC (350 ºF). Spray a 23 x 13 x 7 cm loaf tin with non‐stick spray. Mix dry ingredients together. Add sunflower seeds and sultanas. Mix well. Beat eggs and skimmed milk together until just blended and add to the dry ingredients, mixing thoroughly. Turn mixture into the prepared loaf tin. Sprinkle with poppy seed and bake for about 1 hour or until the loaf is baked through. A testing skewer should come out clean when inserted into the centre of the loaf. Cool slightly and turn out onto a wire rack. Serve with butter.

Recipe from: YOU March 04, 1993 (food24.com)


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