Wyle David Coetsee (oudredakteur van Rustenburg Herald) het in sy talle staaltjies en verhaaltjies altyd geskree “author, author…” wanneer hy iets kosteliks, buitegewoon snaaks, of pittigs kwytgeraak het wat dan nou volgens hom sy eie “skepping” was. Nouja, ongelukkig kan ons nie dieselfde kan doen met die “sawwe lyf” beskrywing in die opskrif hierbo nie.

Soos baie mense sal onthou, behoort dié raakvat-beskywing van ‘n beker lekker warm koffie natuurlik aan die legendariese storieverteller – Jan Spies – in ‘n destydse advertensie van een of ander soort koffie. Benewens die heerlike “sawwe lyf” in die nagereg wat Joelandi Minnaar vandeesweek vir ons opskep, het die feit dat dit ook ‘n skeppie koffie in het, ons aan die storielegende se oulike sêgoed laat dink.

Goed dan – nou terug na Joelandi se nagereg. Joelandi Minnaar (tot baie onlangs nog verbonde aan ‘n prominente eiendomsagentskap maar nou besig met haar eie onderneming – Vyfster Matwasdienste – maak vir ons ‘n heerlike Koffie & Amarula-nagereg. Soos sy dit self beskryf – “so lig soos ‘n soufflé en absoluut heerlik…” Sy maak dit so:

RUSTENBURG HERALD – RUSTENBURG – Dis moeilik om te glo, veral met ons temperature wat nog pal bo 30° gaan draai, dat ons al in die tweede week van herfs is.
Die nuwe seisoen hou natuurlik sy eie bekoring, asook die belofte van koeler dae, in. Jy begin ook al uitsien na heerlike sop en bredies vir koue wintersdae.
Dus, so as ‘n laaste ode aan die somer, maak die Herald se kookspan dié week ‘n nagereg wat die sonnige sappigheid van die kiwivrug vier. Nie net is dié lekkerte vining om te maak nie, dit word met die nuutste gesondheidsgier, Chiasaad, gekombineer. Amoré van der Westhuizen, een van die grafiese ontwerpers van Noordwes Koerante, het die resep op die proef gestel.

When you think about Easter Weekend you are no doubt bombarded with images of bunnies and chocolate eggs so expensive that you cannot help but wonder what exactly those marshmallow-filled treats are really made of (and given their addictive nature I might just hazard a guess).
However, one thing that many associate with Easter is the hot cross bun – and perhaps for a few reasons that you did not know about. For instance, did you know that the cross was seen by Christians as the Crucifixion on the bun, solidifying the hot cross bun as a staple of Easter time?
Elsewhere it is mentioned that one should hang a batch of hot cross buns baked on Good Friday from the rafters of your house in order to ward off evil spirits (no doubt these spirits share my distaste of raisin). They also apparently protect sailors against shipwrecks. But I digress… This past Easter Weekend my wife, Heilet Bartl, surprised me with one of my favourite Easter Weekend treats: a Hot Cross Bun Ice Cream Sandwich. So this is basically a combination of something I am not too fond of: i.e. the hot cross bun, and something I find rather enjoyable: i.e. the ice cream sandwich.
If you are feeling a little adventurous (or perhaps you find yourself heading somewhere by ship) why not give this delicious recipe a try?

Gereelde lesers van ons Raak die ‘klits’ kwyt” sal in alle waarskynlikheid ons opwinding deel oor die nuwe reeks kookartikels in samewerking met dames van die Vrouelandbou-unie se Platinastreek wat verlede week in die Herald begin het (hoe dan nou anders as met ‘n immergewilde lekkerny soos ‘n heerlike beesstertresep?)

Vandeesweek se sessie in die VLU-kombuis is ook ‘n treffer maar nee, hierdie week nie kos nie, maar baie gepas vir die hittegolf-toestande wat ons die afgelope klompie weke reeds beleef, sal hierdie lekker happie gewis lafenis bied. Ons kuier by Santie de Wet- tot onlangs nog van die Marikana-tak maar nou van die VLU se Volmoed-tak wat vir ons werklik iets unieks maak. Rustenburg Herald het die afgelope drie, tot vier jaar by heelparty geleenthede oor die Overvaal Protea- en Vrugteplaas teen die hange van die Magaliesberg neffens die Buffelspoortvallei geskryf. Daarom dat ons sonder huiwering kan sê dat Santie vir ons ‘n uiters unieke yskastert maak - ja werklik uniek - ‘n Bloubessie-yskastert waarteen die spreekwoordelike pot lensiesop nie ‘n kans staan nie - glo my! Santie se Bloubessie-yskastert lyk so:

Since Rustenburg Herald launched its popular cooking page quite a few years ago, we have seen some excellent examples of fabulous cooking, delicious meals, the tastiest of treats, nutritious veggies and fruit, the ever popular potjie or braai and some really fine dining. With summer approaching in all seriousness and the rainy season around the corner, there is a lot to look forward to. Judging by the current temperatures we might be in for a scourging December holiday once again and if you feel like or need to score a few points with your loved one during this time or you’re planning a romantic getaway, you really have to make a note of this week’s offering by Nicole Kroese of Casa Bella. 
This week’s “What’s Cooking” is another treat for those with a big hole in their proverbial sweet tooth - it is a real “smallish” treat with a very long name so please don’t be discouraged - it’s relatively easy to make - even if yours doesn’t exactly have the oommpph of Nicole’s - she is after all a professional chef! If the pictures on this page look appetising, you can prepare it this way...

After many years of presenting Rustenburg Herald’s popular cooking column, one of the first things I have learned is that “one never knows everything”, says Waldie Volschenk. This week we are back with a delicious chocolate and strawberry vacherin or for those who didn’t know (myself included) - a vacherin is made of layers of crisp meringue sandwiched together with fruit and cream. It makes a fabulous dessert for special occasions or when your sweet tooth got the better of you. This is actually quite easy to make but will make a huge impression on anyone invited to sit at your table – let alone your mother-in-law! Teaching us this wonderful recipe this week is Caroline Molokoane, a young cooking student with a diploma in food preparation and culinary arts at Rustenburg’s Professional Cooking Academy. Caroline went about like this:

Chocolate and strawberry vacharin

Serves 6

Die sêding loop mos dat alles wat lekker is, is óf sonde óf dit maak vet. Dié nagereg wat Noordwes Koerante se mediabestuurder, Christelle van Rooyen-Wessels dié week maak, is wel sondig lekker, maar dis nie heeltemal so sleg vir die heupe nie. Nog ‘n gawe pluspunt is dat dié tert nie jou sak gaan ruk nie. En, as jy hier en daar ‘n bestanddeel vervang, kan jy met dieselfde resep ‘n héél ander, ewe lekker, resultaat lewer.

Benodigdhede:

3 x pakkies Tropical Fruit jellie
500ml Dubbelroom ongegeurde jogurt
2 x pakkies Tennisbeskuitjies, gekrummel
1 x piesang
75ml Botter, gesmelt

Maggie Botes van Klerksdorp deel die ou gunsteling resep en sê dit is net die regte trooskos vir ‘n slegte dag. Sy gebruik Orley Whip in plaas van regte room, maar die resep kan ook met room gemaak word.

Elsje Wilken is bekend as ‘n bakker van formaat in Klerksdorp en van haar gebak is by verskillende koffiewinkels en restaurante op die spyskaart. Sy bak onder die naam Delicious Delights en doen ook privaat spyseniering. Haar mini-kaaskoekies is ‘n treffer.

Twee susters, Ilzeanne en Esmari van der Walt, hou daarvan om saam te bak en brou in die kombuis. Hulle woon op Stilfontein en is albei studente in Potchefstroom. Toe hulle nog op skool was het hulle graag hierdie maklike fudge as ‘n lekkerny gemaak.

Benodigdhede:
*Roomys
*Ice Cap roomyssous
*Sjokolade van jou keuse (fyngemaak)
*Flake-sjokolade
*Amarula

Winter is the time of the year for cozy get-togethers - and what is better than a friend in the kitchen when the late afternoon sun calls for a glass of wine and a wonderful dish which could bring a little colour and a lot of taste to the doom and gloom of the winter landscape? The name “Els” should definitely ring a bell that golf has something to do with this dish – this is a Groblerdal Golf Club recipe, says Jenny Henry who partners with Delia Rossi as our master chefs this week. The dish was exceedingly popular at the Groblersdal Golf Club and regularly prepared by Petrus – the chef at the club at the time. For those who have decided on this – you are definitely in for a treat – here goes: Something Els.