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17/09/2026

🍇✨ SOET-SUUR DRUIWEPIEKELS

’n Heerlike tuisgemaakte piekel vir koue vleis en hoender!

Hierdie druiwepiekels is ’n heerlike kombinasie van soet en suur. Dit is perfek om saam met koue hoender, kouevleis, kaas of ’n vleisbord voor te sit.

🛒 BESTANDDELE

- 2,5 kg swart of Sultanadruiwe
- 500 ml suiker
- 500 ml wit asyn
- 1 stuk vars gemmerwortel, gekneus
- 1 kaneelstokkie
- 6 heel naeltjies

👩‍🍳 METODE

1. Was die druiwe deeglik en verwyder al die stingeltjies.
2. Plaas die suiker, asyn, gemmer, kaneel en naeltjies in ’n kastrol.
3. Verhit die mengsel stadig en bring dit tot kookpunt.
4. Pak die druiwe versigtig in skoon, gesteriliseerde inmaakflesse. Wees versigtig om nie die druiwe te kneus of te breek nie.
5. Giet die warm asynmengsel oor die druiwe totdat dit bedek is.
6. Verseël die flesse onmiddellik.
7. Laat die piekels minstens een week staan sodat die geure goed kan intrek.

💡 DELENE SE NOTA

Ek laat gewoonlik die kaneel en naeltjies uit, want ek hou nie van daardie speserygeur nie. Die druiwe is steeds heerlik sonder dit! 🍇❤️

🍽️ BEDIENINGSWENK

Heerlik saam met koue hoender, kouevleis, kaas en ander happies op ’n koue vleisbord.

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🍇✨ SWEET & SOUR PICKLED GRAPES

A delicious homemade pickle for cold meats and chicken!

These pickled grapes are a delicious combination of sweet and sour. They are perfect served with cold chicken, cold meats, cheese, or a charcuterie board.

🛒 INGREDIENTS

- 2.5 kg black or Sultana grapes
- 500 ml sugar
- 500 ml white vinegar
- 1 piece fresh ginger root, bruised
- 1 cinnamon stick
- 6 whole cloves

👩‍🍳 METHOD

1. Wash the grapes thoroughly and remove all the stems.
2. Place the sugar, vinegar, ginger, cinnamon and cloves in a saucepan.
3. Heat the mixture slowly and bring it to the boil.
4. Carefully pack the grapes into clean, sterilised preserving jars. Take care not to crush or break the grapes.
5. Pour the hot vinegar mixture over the grapes until they are completely covered.
6. Seal the jars immediately.
7. Allow the pickles to stand for at least one week so that the flavours can develop and infuse.

💡 DELENE’S NOTE

I usually leave out the cinnamon and cloves because I don’t enjoy that spice flavour. The grapes are still absolutely delicious without them! 🍇❤️

🍽️ SERVING SUGGESTION

Delicious served with cold chicken, cold meats, cheese and other tasty treats on a charcuterie board.

17/09/2026

🥩🔥 SOET & PIKANTE BRAAISOUSE

Die perfekte sous vir steak, tjops en braaivleis! 😋

Hierdie heerlike soet-en-souterige braaisous is vinnig om te maak en propvol geur. Die vrugteblatjang gee dit ’n lekker soetigheid, terwyl die Worcestersous en tamatiesous vir daardie kenmerkende hartige smaak sorg.

🛒 BESTANDDELE

- 375 ml vrugteblatjang
- 125 ml Worcestersous
- 60 ml soetwyn
- 2 eetlepels suiker
- 125 ml tamatiesous
- ’n Knippie sout
- ¼ teelepel fyngekapte knoffel, opsioneel

👩‍🍳 METODE

1. Plaas al die bestanddele in ’n kastrol.
2. Meng goed en verhit oor lae tot medium hitte.
3. Laat die sous stadig prut terwyl jy gereeld roer.
4. Kook vir ongeveer 5 minute, totdat alles mooi saamgesmelt en deurwarm is.
5. Sit warm voor saam met jou gunsteling steak, tjops of braaivleis.

❤️ KOMBUISE-WENK

Maak die sous vooraf en laat dit ’n rukkie staan – die geure ontwikkel dan nog lekkerder!

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🥩🔥 SWEET & SPICY BRAAI SAUCE

The perfect sauce for steak, chops and braaivleis! 😋

This delicious sweet-and-savory braai sauce is quick to make and packed with flavour. The fruit chutney adds a lovely sweetness, while the Worcestershire sauce and tomato sauce give it that classic savoury taste.

🛒 INGREDIENTS

- 375 ml fruit chutney
- 125 ml Worcestershire sauce
- 60 ml sweet w**e
- 2 tablespoons sugar
- 125 ml tomato sauce
- A pinch of salt
- ¼ teaspoon finely chopped garlic, optional

👩‍🍳 METHOD

1. Place all the ingredients in a saucepan.
2. Mix well and heat over low to medium heat.
3. Allow the sauce to simmer gently while stirring regularly.
4. Cook for approximately 5 minutes, until everything is well combined and heated through.
5. Serve warm with your favourite steak, chops or braaivleis.

❤️ KITCHEN TIP

Make the sauce ahead of time and allow it to stand for a while – the flavours will develop and become even more delicious!

17/09/2026

🍰 6 KOEKE WAARVOOR JY DIE OOND WIL AANSKAKEL

Ses heerlike, tuisgebakte koeke met sagte lae, romerige vulsels, vars vrugte en dekadente bolae. Perfek vir verjaarsdae, spesiale geleenthede, vakansies – of sommer net wanneer jy lus is vir iets besonders!

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1️⃣ 🍫 DEKADENTE SJOKOLADE-FUDGEKOEK

Sag, ryk en intens sjokoladeagtig!

🍽️ Lewer: 10–12 porsies

🧺 Bestanddele

Sjokoladekoek:

- 220 g koekmeel
- 65 g onversoete kakaopoeier
- 350 g wit suiker
- 1½ t koeksoda
- 1½ t bakpoeier
- 1 t sout
- 2 groot eiers
- 240 ml karringmelk
- 120 ml geurlose kookolie
- 2 t vanieljegeursel
- 240 ml warm koffie

🍫 Sjokoladeversiersel:

- 225 g sagte, ongesoute botter
- 420 g versiersuiker
- 65 g kakaopoeier
- 120 ml room
- 2 t vanieljegeursel
- Knippie sout

👩‍🍳 Metode

1. Voorverhit die oond tot 175 °C. Smeer en voer twee 23 cm-ronde koekpanne uit.
2. Meng die meel, kakao, suiker, koeksoda, bakpoeier en sout saam.
3. Voeg die eiers, karringmelk, olie en vanielje by en meng tot net-net gekombineer.
4. Roer die warm koffie stadig by. Die beslag sal redelik dun wees – dit is reg.
5. Verdeel die beslag tussen die twee panne.
6. Bak vir ongeveer 28–32 minute, of totdat ’n toetspen met ’n paar klam krummels uitkom.
7. Laat die koeklae heeltemal afkoel.
8. Klits al die versierselbestanddele saam tot lig, glad en donsig.
9. Plaas die een koeklaag op ’n bord, smeer ruim met versiersel en plaas die tweede laag bo-op. Versier die hele koek.

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2️⃣ 🍋🍓 SUURLEMOEN- EN FRAMBOOSLAAGKOEK

Vars suurlemoengeur met ’n heerlike vrugtige vulsel!

🍽️ Lewer: 10–12 porsies

🧺 Bestanddele

Suurlemoenkoek:

- 315 g koekmeel
- 2½ t bakpoeier
- ½ t sout
- 170 g sagte, ongesoute botter
- 300 g wit suiker
- 3 groot eiers
- 1 e fyn gerasperde suurlemoenskil
- 30 ml vars suurlemoensap
- 1 t vanieljegeursel
- 240 ml karringmelk

🍓 Framboosvulsel:

- 250 g vars of bevrore frambose
- 65 g suiker
- 15 ml suurlemoensap
- 1 e mielieblom
- 1 e water

🍋 Suurlemoenbotterversiersel:

- 225 g sagte, ongesoute botter
- 480 g versiersuiker
- 30 ml suurlemoensap
- 30–45 ml room
- 1 t gerasperde suurlemoenskil

👩‍🍳 Metode

1. Voorverhit die oond tot 175 °C. Smeer en voer twee 23 cm-koekpanne uit.
2. Berei die koekbeslag volgens die bestanddele en verdeel tussen die panne.
3. Bak vir 25–30 minute en laat heeltemal afkoel.
4. Plaas die frambose, suiker en suurlemoensap in ’n kastrol. Laat dit ongeveer 5 minute saggies kook.
5. Meng die mielieblom met die water en roer dit by die framboosmengsel. Kook totdat dit verdik.
6. Laat die vulsel heeltemal koud word.
7. Klits die botter, versiersuiker, suurlemoensap, room en suurlemoenskil tot lig en romerig.
8. Plaas een koeklaag op ’n bord en smeer die framboosvulsel bo-op.
9. Plaas die tweede laag daarop en bedek met die suurlemoenversiersel.
10. Garneer met vars frambose en ’n bietjie suurlemoenskil.

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3️⃣ 🍓 ROMERIGE AARBEI-KORTKOEK

Sagte vanieljekoek, vars aarbeie en hope geklopte room!

🍽️ Lewer: 10–12 porsies

🧺 Bestanddele

Vanieljekoek:

- 315 g koekmeel
- 2½ t bakpoeier
- ½ t sout
- 170 g sagte, ongesoute botter
- 300 g wit suiker
- 4 groot eiers
- 1 e vanieljegeursel
- 240 ml volroommelk

🍓 Aarbeivulsel:

- 450 g vars aarbeie, in skywe gesny
- 3 e suiker

🥛 Geklopte room:

- 480 ml koue slagroom
- 60 g versiersuiker
- 2 t vanieljegeursel

👩‍🍳 Metode

1. Voorverhit die oond tot 175 °C. Smeer en voer twee 23 cm-koekpanne uit.
2. Berei die vanieljekoekbeslag en verdeel dit tussen die panne.
3. Bak vir 25–30 minute. Laat die koeklae heeltemal afkoel.
4. Meng die gesnyde aarbeie met die suiker en laat dit vir 15–20 minute staan sodat die aarbeie hul natuurlike sap vrystel.
5. Klits die koue room, versiersuiker en vanielje totdat sagte tot medium-stewige punte vorm.
6. Plaas een koeklaag op ’n koekbord.
7. Smeer ’n ruim laag geklopte room oor die koek en versprei die aarbeie bo-oor.
8. Plaas die tweede koeklaag daarop.
9. Bedek die koek met die res van die geklopte room en versier met vars aarbeie.

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4️⃣ 🥕🌰 KLAM WORTEL- EN PEKANNEUTKOEK

’n Geurige klassieke koek met speserye, wortels en bros pekanneute!

🍽️ Lewer: 10–12 porsies

🧺 Bestanddele

Wortelkoek:

- 250 g koekmeel
- 2 t koeksoda
- 2 t gemaalde kaneel
- ½ t gemaalde neutmuskaat
- ½ t sout
- 200 g wit suiker
- 150 g bruinsuiker
- 240 ml geurlose kookolie
- 4 groot eiers
- 2 t vanieljegeursel
- 300 g fyn gerasperde wortels
- 110 g gekapte pekanneute

🧀 Roomkaasversiersel:

- 450 g roomkaas, sag
- 113 g sagte, ongesoute botter
- 420 g versiersuiker
- 2 t vanieljegeursel
- 55 g geroosterde, gekapte pekanneute vir versiering

👩‍🍳 Metode

1. Voorverhit die oond tot 175 °C. Smeer en voer twee 23 cm-koekpanne uit.
2. Meng die meel, koeksoda, kaneel, neutmuskaat en sout.
3. Klits die wit suiker, bruinsuiker, olie, eiers en vanielje in ’n aparte bak.
4. Voeg die droë bestanddele by en meng liggies.
5. Vou die gerasperde wortels en pekanneute in.
6. Verdeel die beslag tussen die twee panne.
7. Bak vir 30–35 minute, of totdat die koek gaar is.
8. Laat heeltemal afkoel.
9. Klits die roomkaas en botter tot glad.
10. Voeg die versiersuiker geleidelik by en klits saam met die vanielje tot romerig.
11. Versier die koek en strooi die geroosterde pekanneute bo-oor.

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5️⃣ 🍌🍯 PIESANG- EN KARAMELDROOMKOEK

Sagte piesangkoek met romerige karamelversiersel en ’n ekstra karamelstrepie!

🍽️ Lewer: 10–12 porsies

🧺 Bestanddele

Piesangkoek:

- 315 g koekmeel
- 1½ t koeksoda
- ½ t sout
- ½ t kaneel
- 170 g sagte, ongesoute botter
- 200 g wit suiker
- 100 g bruinsuiker
- 3 groot eiers
- 340 g baie ryp piesangs, fyngedruk
- 2 t vanieljegeursel
- 180 ml karringmelk

🍯 Karamelversiersel:

- 225 g sagte, ongesoute botter
- 420 g versiersuiker
- 80 ml karamelsous
- 30–45 ml room
- 1 t vanieljegeursel
- Ekstra karamelsous vir versiering

👩‍🍳 Metode

1. Voorverhit die oond tot 175 °C. Smeer en voer twee 23 cm-koekpanne uit.
2. Berei die piesangkoekbeslag en verdeel dit tussen die panne.
3. Bak vir 28–33 minute, of totdat die koek gaar is.
4. Laat die koeklae heeltemal afkoel.
5. Klits die botter tot romerig.
6. Voeg die versiersuiker geleidelik by, gevolg deur die karamelsous, room en vanielje.
7. Klits totdat die versiersel lig en donsig is.
8. Plaas die koeklae op mekaar met ’n laag karamelversiersel tussenin.
9. Bedek die hele koek met die versiersel.
10. Drup ekstra karamelsous oor die koek net voor opdiening.

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6️⃣ 🫐🍋 BLOUBESSIE- EN SUURLEMOENKRUMMELKOEK

’n Sagte, vrugtige koek met sappige bloubessies en ’n botterige krummellaag!

🍽️ Lewer: 10–12 porsies

🧺 Bestanddele

Koek:

- 250 g koekmeel
- 2 t bakpoeier
- ½ t sout
- 113 g sagte, ongesoute botter
- 150 g wit suiker
- 2 groot eiers
- 1 t vanieljegeursel
- 1 e gerasperde suurlemoenskil
- 30 ml vars suurlemoensap
- 180 ml karringmelk
- 225 g vars bloubessies

🥧 Krummelbolaag:

- 95 g koekmeel
- 100 g bruinsuiker
- ½ t kaneel
- Knippie sout
- 70 g gesmelte, ongesoute botter

🍋 Suurlemoeng***s:

- 90 g versiersuiker
- 22–30 ml vars suurlemoensap

👩‍🍳 Metode

1. Voorverhit die oond tot 175 °C. Smeer en voer ’n 23 cm-losboom- of ronde koekpan uit.
2. Klits die botter en suiker saam totdat dit lig en donsig is.
3. Klits die eiers een vir een by.
4. Voeg die vanielje, suurlemoenskil en suurlemoensap by.
5. Voeg die meel, bakpoeier en sout beurtelings met die karringmelk by. Meng net totdat alles gekombineer is.
6. Vou die bloubessies versigtig deur die beslag.
7. Meng al die krummelbestanddele saam totdat growwe, botterige krummels vorm.
8. Strooi die krummelmengsel egalig oor die koekbeslag.
9. Bak vir ongeveer 45–55 minute, of totdat die middel ferm en gaar is.
10. Laat die koek afkoel.
11. Meng die versiersuiker en suurlemoensap en drup die g***s oor die afgekoelde koek.

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💡👩‍🍳 BAKKER SE GOUE WENK

Vir daardie sagte, egalige koeklae soos by ’n bakkery, laat jou eiers, botter, karringmelk, melk en ander verkoelde bestanddele eers tot kamertemperatuur kom voordat jy begin bak.

En onthou: Laat jou koeke heeltemal afkoel voordat jy versiersel of enige vulsel aanwend. Dit keer dat die versiersel smelt en die koeklae gly.

❤️ SAVE • DEEL • VOLG

Stoor hierdie 6 koekresepte vir die volgende keer wanneer jy lus is om iets besonders te bak! 🍰❤️

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🍰 6 CAKES WORTH TURNING THE OVEN ON FOR

Six delicious homemade cakes with soft layers, creamy fillings, fresh fruit and decadent toppings. Perfect for birthdays, special occasions, holidays – or simply whenever you feel like baking something extra special!

1️⃣ 🍫 DECADENT CHOCOLATE FUDGE CAKE

Soft, rich and intensely chocolatey!

🍽️ Serves: 10–12

🧺 INGREDIENTS

Chocolate Cake:

- 220 g cake flour
- 65 g unsweetened cocoa powder
- 350 g white sugar
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 240 ml buttermilk
- 120 ml flavourless cooking oil
- 2 tsp vanilla essence
- 240 ml hot coffee

🍫 Chocolate Frosting:

- 225 g softened, unsalted butter
- 420 g icing sugar
- 65 g cocoa powder
- 120 ml cream
- 2 tsp vanilla essence
- Pinch of salt

👩‍🍳 METHOD

1. Preheat the oven to 175 °C. Grease and line two 23 cm round cake pans.
2. Mix the flour, cocoa, sugar, baking soda, baking powder and salt together.
3. Add the eggs, buttermilk, oil and vanilla and mix until just combined.
4. Slowly stir in the hot coffee. The batter will be quite thin – this is perfectly normal.
5. Divide the batter between the two pans.
6. Bake for approximately 28–32 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
7. Allow the cake layers to cool completely.
8. Beat all the frosting ingredients together until light, smooth and fluffy.
9. Place one cake layer on a serving plate, spread generously with frosting and place the second layer on top. Frost the entire cake.

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2️⃣ 🍋🍓 LEMON & RASPBERRY LAYER CAKE

Fresh lemon flavour with a delicious fruity filling!

🍽️ Serves: 10–12

🧺 INGREDIENTS

Lemon Cake:

- 315 g cake flour
- 2½ tsp baking powder
- ½ tsp salt
- 170 g softened, unsalted butter
- 300 g white sugar
- 3 large eggs
- 1 tbsp finely grated lemon zest
- 30 ml fresh lemon juice
- 1 tsp vanilla essence
- 240 ml buttermilk

🍓 Raspberry Filling:

- 250 g fresh or frozen raspberries
- 65 g sugar
- 15 ml lemon juice
- 1 tbsp cornflour
- 1 tbsp water

🍋 Lemon Buttercream Frosting:

- 225 g softened, unsalted butter
- 480 g icing sugar
- 30 ml lemon juice
- 30–45 ml cream
- 1 tsp grated lemon zest

👩‍🍳 METHOD

1. Preheat the oven to 175 °C. Grease and line two 23 cm cake pans.
2. Prepare the cake batter according to the ingredients and divide between the pans.
3. Bake for 25–30 minutes and allow the cakes to cool completely.
4. Place the raspberries, sugar and lemon juice in a saucepan. Simmer gently for about 5 minutes.
5. Mix the cornflour with the water and stir it into the raspberry mixture. Cook until thickened.
6. Allow the filling to cool completely.
7. Beat the butter, icing sugar, lemon juice, cream and lemon zest until light and creamy.
8. Place one cake layer on a serving plate and spread the raspberry filling over it.
9. Place the second layer on top and cover with the lemon frosting.
10. Garnish with fresh raspberries and a little lemon zest.

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3️⃣ 🍓 CREAMY STRAWBERRY SHORTCAKE

Soft vanilla cake, fresh strawberries and plenty of whipped cream!

🍽️ Serves: 10–12

🧺 INGREDIENTS

Vanilla Cake:

- 315 g cake flour
- 2½ tsp baking powder
- ½ tsp salt
- 170 g softened, unsalted butter
- 300 g white sugar
- 4 large eggs
- 1 tbsp vanilla essence
- 240 ml full-cream milk

🍓 Strawberry Filling:

- 450 g fresh strawberries, sliced
- 3 tbsp sugar

🥛 Whipped Cream:

- 480 ml cold whipping cream
- 60 g icing sugar
- 2 tsp vanilla essence

👩‍🍳 METHOD

1. Preheat the oven to 175 °C. Grease and line two 23 cm cake pans.
2. Prepare the vanilla cake batter and divide between the two pans.
3. Bake for 25–30 minutes. Allow the cake layers to cool completely.
4. Mix the sliced strawberries with the sugar and leave them for 15–20 minutes so they release their natural juices.
5. Whip the cold cream, icing sugar and vanilla until soft to medium-stiff peaks form.
6. Place one cake layer on a cake board.
7. Spread a generous layer of whipped cream over the cake and arrange the strawberries on top.
8. Place the second cake layer on top.
9. Cover the cake with the remaining whipped cream and decorate with fresh strawberries.

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4️⃣ 🥕🌰 MOIST CARROT & PECAN CAKE

A delicious classic cake filled with warm spices, carrots and crunchy pecans!

🍽️ Serves: 10–12

🧺 INGREDIENTS

Carrot Cake:

- 250 g cake flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 200 g white sugar
- 150 g brown sugar
- 240 ml flavourless cooking oil
- 4 large eggs
- 2 tsp vanilla essence
- 300 g finely grated carrots
- 110 g chopped pecans

🧀 Cream Cheese Frosting:

- 450 g cream cheese, softened
- 113 g softened, unsalted butter
- 420 g icing sugar
- 2 tsp vanilla essence
- 55 g toasted, chopped pecans for decorating

👩‍🍳 METHOD

1. Preheat the oven to 175 °C. Grease and line two 23 cm cake pans.
2. Mix the flour, baking soda, cinnamon, nutmeg and salt.
3. In a separate bowl, beat the white sugar, brown sugar, oil, eggs and vanilla.
4. Add the dry ingredients and mix gently.
5. Fold in the grated carrots and pecans.
6. Divide the batter between the two pans.
7. Bake for 30–35 minutes, or until the cakes are cooked through.
8. Allow to cool completely.
9. Beat the cream cheese and butter until smooth.
10. Gradually add the icing sugar and beat together with the vanilla until creamy.
11. Frost the cake and sprinkle the toasted pecans over the top.

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5️⃣ 🍌🍯 BANANA & CARAMEL DREAM CAKE

Soft banana cake with creamy caramel frosting and an extra caramel drizzle!

🍽️ Serves: 10–12

🧺 INGREDIENTS

Banana Cake:

- 315 g cake flour
- 1½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 170 g softened, unsalted butter
- 200 g white sugar
- 100 g brown sugar
- 3 large eggs
- 340 g very ripe bananas, mashed
- 2 tsp vanilla essence
- 180 ml buttermilk

🍯 Caramel Frosting:

- 225 g softened, unsalted butter
- 420 g icing sugar
- 80 ml caramel sauce
- 30–45 ml cream
- 1 tsp vanilla essence
- Extra caramel sauce for decorating

👩‍🍳 METHOD

1. Preheat the oven to 175 °C. Grease and line two 23 cm cake pans.
2. Prepare the banana cake batter and divide between the two pans.
3. Bake for 28–33 minutes, or until the cakes are cooked through.
4. Allow the cake layers to cool completely.
5. Beat the butter until creamy.
6. Gradually add the icing sugar, followed by the caramel sauce, cream and vanilla.
7. Beat until the frosting is light and fluffy.
8. Stack the cake layers with a layer of caramel frosting between them.
9. Cover the entire cake with the frosting.
10. Drizzle extra caramel sauce over the cake just before serving.

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6️⃣ 🫐🍋 BLUEBERRY & LEMON CRUMB CAKE

A soft, fruity cake with juicy blueberries and a buttery crumb topping!

🍽️ Serves: 10–12

🧺 INGREDIENTS

Cake:

- 250 g cake flour
- 2 tsp baking powder
- ½ tsp salt
- 113 g softened, unsalted butter
- 150 g white sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1 tbsp grated lemon zest
- 30 ml fresh lemon juice
- 180 ml buttermilk
- 225 g fresh blueberries

🥧 Crumb Topping:

- 95 g cake flour
- 100 g brown sugar
- ½ tsp cinnamon
- Pinch of salt
- 70 g melted, unsalted butter

🍋 Lemon Glaze:

- 90 g icing sugar
- 22–30 ml fresh lemon juice

👩‍🍳 METHOD

1. Preheat the oven to 175 °C. Grease and line a 23 cm springform or round cake pan.
2. Beat the butter and sugar together until light and fluffy.
3. Beat in the eggs one at a time.
4. Add the vanilla, lemon zest and lemon juice.
5. Add the flour, baking powder and salt alternately with the buttermilk. Mix just until combined.
6. Gently fold the blueberries through the batter.
7. Mix all the crumb topping ingredients together until coarse, buttery crumbs form.
8. Sprinkle the crumb mixture evenly over the cake batter.
9. Bake for approximately 45–55 minutes, or until the centre is firm and cooked through.
10. Allow the cake to cool.
11. Mix the icing sugar and lemon juice together and drizzle the glaze over the cooled cake.

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💡👩‍🍳 BAKER'S GOLDEN TIP

For those soft, even cake layers like you get from a bakery, allow your eggs, butter, buttermilk, milk and other refrigerated ingredients to come to room temperature before you start baking.

And remember: Allow your cakes to cool completely before adding frosting or any filling. This prevents the frosting from melting and the cake layers from sliding.

❤️ SAVE • SHARE • FOLLOW

Save these 6 cake recipes for the next time you feel like baking something extra special! 🍰❤️

17/09/2026

17/09/2026

🌶️🥕 KLEURRYKE HUISGEMAAKTE CHAKALAKA

’n Geurige groentebykos met ’n lekker pikante byt – perfek saam met braaivleis, pap, brood of sommer enige lekker Suid-Afrikaanse maaltyd!

🍽️ Lewer: ±6 porsies
⏱️ Voorbereiding: ±15 minute
🔥 Gaarmaaktyd: ±15 minute

🧺 BESTANDDELE

- 2 groot wortels, grof gerasper
- 3 baba-murgpampoentjies, in dun skyfies gesny
- 1 blik KOO-gebakte bone
- ½ groen soetrissie, fyn gesny
- ½ rooi soetrissie, fyn gesny
- ½ geel soetrissie, fyn gesny
- 1 ui, fyn gekap
- 45 ml kookolie
- ½ teelepel knoffel, opsioneel
- 1 eetlepel borrie
- 2 eetlepels paprika
- 1 eetlepel peri-peri-poeier
- ½ koppie rooi kool, fyn gesny
- 1 teelepel heelkorrelmosterd
- ’n Knippie sout

👩‍🍳 METODE

1. Verhit die olie in ’n groot pan en soteer die ui saam met die groen, rooi en geel soetrissie vir ongeveer 10 minute, totdat dit sag begin word.

2. Roer die knoffel, borrie, paprika, peri-peri en sout by. Laat dit nog ongeveer 5 minute kook sodat die speserye lekker geurig kan word.

3. Voeg die wortels en baba-murgpampoentjies by en roer die heelkorrelmosterd deur. Kook totdat die groente net-net sag is, maar steeds ’n bietjie byt behou.

4. Haal die pan van die hitte af.

5. Vou die gebakte bone en die rou, fyn gesnyde rooi kool liggies by die warm groentemengsel in.

6. Roer alles goed deur sodat die speserye en geure mooi versprei.

🌶️ BEDIENING

Laat die chakalaka ’n paar minute staan voordat jy dit voorsit. Die geure ontwikkel dan nog beter. Heerlik warm of koud as bykos! 🇿🇦❤️

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🌶️🥕 COLOURFUL HOMEMADE CHAKALAKA

A flavourful vegetable side dish with a delicious spicy kick – perfect with braaivleis, pap, bread, or simply any delicious South African meal!

🍽️ Serves: ±6 portions
⏱️ Preparation: ±15 minutes
🔥 Cooking time: ±15 minutes

🧺 INGREDIENTS

- 2 large carrots, coarsely grated
- 3 baby marrows (zucchini), thinly sliced
- 1 can KOO baked beans
- ½ green pepper, finely sliced
- ½ red pepper, finely sliced
- ½ yellow pepper, finely sliced
- 1 onion, finely chopped
- 45 ml cooking oil
- ½ teaspoon garlic, optional
- 1 tablespoon turmeric
- 2 tablespoons paprika
- 1 tablespoon peri-peri powder
- ½ cup red cabbage, finely sliced
- 1 teaspoon wholegrain mustard
- A pinch of salt

👩‍🍳 METHOD

1. Heat the oil in a large pan and sauté the onion together with the green, red and yellow peppers for approximately 10 minutes, until they begin to soften.

2. Stir in the garlic, turmeric, paprika, peri-peri and salt. Cook for a further 5 minutes to allow the spices to become beautifully fragrant.

3. Add the carrots and baby marrows, then stir in the wholegrain mustard. Cook until the vegetables are just tender but still have a little bite.

4. Remove the pan from the heat.

5. Gently fold the baked beans and the raw, finely sliced red cabbage into the warm vegetable mixture.

6. Stir everything together well so that the spices and flavours are evenly distributed.

🌶️ SERVING

Allow the chakalaka to stand for a few minutes before serving. This gives the flavours time to develop even further. Delicious served warm or cold as a side dish! 🇿🇦❤️

17/09/2026

🍗🍑 LIQUI-FRUIT APPELKOOS HOENDER

’n Supermaklike oondhoender met ’n heerlike soet-en-sout appelkoossmaak!

🍽️ Lewer: 4–6 porsies
⏱️ Bereiding: ±10 minute
🔥 Oondtyd: Tot die hoender heeltemal gaar en sag is

🧺 BESTANDDELE

- 1 liter appelkoosgeur Liqui-Fruit
- 1 pakkie soppoeier – sampioen- of hoendersmaak
- Hoenderporsies van jou keuse

👩‍🍳 METODE

1. Voorverhit die oond tot 180 °C.
2. Plaas die hoenderporsies in ’n groot oondbak.
3. Sprinkel die soppoeier eweredig oor die hoender.
4. Giet die appelkoos Liqui-Fruit stadig oor die hoender en soppoeier.
5. Bedek die oondbak met ’n deksel of foelie en bak totdat die hoender gaar en sag is.
6. Verwyder die deksel of foelie teen die einde van die gaarmaaktyd en laat die hoender verder bak totdat die sous effens verdik en die hoender mooi goudbruin is.

💡 OUMA SE WENK

Bedien saam met rys, kapokaartappels of vars groente om die heerlike appelkoossous op te skep. 😋🍗

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🍗🍑 LIQUI-FRUIT APRICOT CHICKEN

A super-easy oven-baked chicken with a delicious sweet-and-savory apricot flavour!

🍽️ Serves: 4–6
⏱️ Preparation: ±10 minutes
🔥 Oven time: Until the chicken is completely cooked and tender

🧺 INGREDIENTS

- 1 litre apricot-flavoured Liqui-Fruit
- 1 packet soup powder – mushroom or chicken flavour
- Chicken portions of your choice

👩‍🍳 METHOD

1. Preheat the oven to 180 °C.
2. Place the chicken portions in a large ovenproof dish.
3. Sprinkle the soup powder evenly over the chicken.
4. Slowly pour the apricot Liqui-Fruit over the chicken and soup powder.
5. Cover the dish with a lid or foil and bake until the chicken is cooked through and tender.
6. Remove the lid or foil towards the end of the cooking time and continue baking until the sauce has thickened slightly and the chicken is beautifully golden brown.

💡 GRANDMA’S TIP

Serve with rice, mashed potatoes or fresh vegetables so you can spoon up plenty of that delicious apricot sauce. 😋🍗

17/09/2026

🍗🍜 EENPOT HOENDER & ROMERIGE NOEDELS

’n Vinnige, geurige eenpotmaaltyd met sagte hoender, groente, noedels en ’n romerige kaassous.

🍽️ Lewer: 4 porsies
⏱️ Bereiding: ±30 minute

🧺 BESTANDDELE

- 2 hoenderboudjies
- 2 hoenderdye
- 1 ui, gekerf
- 1 koppie water
- 2 blokke eiernoedels
- 1 koppie wortel- en soetrissierepies
- Sout, na smaak
- Hoenderspeserye, na smaak
- ½ pakkie kaassouspoeier
- Water, volgens die kaassous se aanwysings

👩‍🍳 METODE

1. Verhit ’n bietjie olie in ’n groot kastrol en braai die hoender saam met die gekerfde ui totdat dit mooi begin verbruin.

2. Voeg 1 koppie water by. Bedek die kastrol met ’n deksel en laat die hoender ongeveer 15 minute kook.

3. Voeg die eiernoedels en die wortel- en soetrissierepies by.

4. Geur goed met sout en hoenderspeserye. Bedek weer en laat op lae hitte prut totdat die noedels en hoender heeltemal gaar is.

5. Meng die ½ pakkie kaassouspoeier met water volgens die aanwysings om ’n gladde sous te vorm.

6. Giet die kaassous oor die hoender en noedels. Bedek en laat vir nog 5 minute liggies prut sodat die sous lekker deurwarm en romerig word.

🥗 BEDIENING

Skep die romerige hoender en noedels warm voor en bedien saam met ’n vars, krakerige groenslaai.

❤️ ’n Maklike eenpot-ete wanneer jy iets lekker wil maak sonder baie moeite!

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🍗🍜 ONE-POT CHICKEN & CREAMY NOODLES

A quick, flavourful one-pot meal with tender chicken, vegetables, noodles and a creamy cheese sauce.

🍽️ Serves: 4
⏱️ Preparation: ±30 minutes

🧺 INGREDIENTS

- 2 chicken drumsticks
- 2 chicken thighs
- 1 onion, chopped
- 1 cup water
- 2 blocks of egg noodles
- 1 cup carrot and sweet pepper strips
- Salt, to taste
- Chicken seasoning, to taste
- ½ packet cheese sauce powder
- Water, according to the cheese sauce instructions

👩‍🍳 METHOD

1. Heat a little oil in a large pot and fry the chicken together with the chopped onion until it starts to brown nicely.

2. Add 1 cup of water. Cover the pot with a lid and cook the chicken for approximately 15 minutes.

3. Add the egg noodles and the carrot and sweet pepper strips.

4. Season well with salt and chicken seasoning. Cover again and simmer over low heat until the noodles and chicken are completely cooked.

5. Mix the ½ packet of cheese sauce powder with water according to the package instructions to make a smooth sauce.

6. Pour the cheese sauce over the chicken and noodles. Cover and simmer gently for another 5 minutes, allowing the sauce to heat through and become deliciously creamy.

🥗 TO SERVE

Serve the creamy chicken and noodles hot with a fresh, crunchy green salad.

❤️ An easy one-pot meal for when you want to make something delicious without a lot of fuss!

17/09/2026

🍑 OUMA SE GOUDGEEL APPELKOSIES IN STROOP

Sagte, heel appelkose ingelê in ’n ryk, soet stroop – ’n egte outydse gunsteling!

BESTANDDELE

- Vars appelkose, gehalveer en ontpit
- 200 g wit suiker per 250 ml water

👩‍🍳 METODE

1. Halveer die appelkose en verwyder die pitte. Weeg die voorbereide vrugte af.

2. Berei ’n dik suikerstroop deur 200 g wit suiker met 250 ml water te gebruik.

3. Hou ongeveer ’n derde van die stroop eenkant in ’n aparte kastrol en bring dit tot kookpunt. Hou dit warm.

4. Plaas die appelkose in die oorblywende stroop en kook dit vir ’n paar minute totdat dit effens sag word, maar steeds hul vorm behou.

5. Verwyder die appelkose versigtig met ’n gleuflepel en pak dit netjies in gesteriliseerde inmaakflesse, met die holtes na onder.

6. Moenie die flesse te vol pak nie – laat genoeg spasie sodat die appelkose heeltemal met stroop bedek kan word.

7. Giet die kokende stroop wat eenkant gehou is versigtig oor die appelkose totdat die flesse vol is.

8. Verwyder enige lugborrels deur ’n skoon, dun gereedskap versigtig langs die kante van die fles te druk.

9. Verseël die flesse onmiddellik met geskikte, gesteriliseerde deksels.

10. Plaas die verseëlde flesse onderstebo op ’n droë doek en laat dit heeltemal afkoel.

🍑 OUMA SE WENK

Gebruik ferm, ryp appelkose sodat die vrugte mooi hul vorm behou en nie pap kook nie. Heerlik saam met roomys, vla of sommer net as ’n soet bederf!

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🍑 GRANDMA’S GOLDEN APRICOTS IN SYRUP

Soft, whole apricot halves preserved in a rich, sweet syrup – a true old-fashioned favourite!

🧺 INGREDIENTS

- Fresh apricots, halved and pitted
- 200 g white sugar per 250 ml water

👩‍🍳 METHOD

1. Halve the apricots and remove the stones. Weigh the prepared fruit.
2. Prepare a thick sugar syrup using 200 g white sugar to 250 ml water.
3. Set approximately one-third of the syrup aside in a separate saucepan and bring it to the boil. Keep it hot.
4. Place the apricots in the remaining syrup and cook for a few minutes until they are slightly softened but still hold their shape.
5. Carefully remove the apricots with a slotted spoon and pack them neatly into sterilised preserving jars, with the hollow sides facing down.
6. Do not overfill the jars – leave enough space so that the apricots can be completely covered with syrup.
7. Carefully pour the boiling syrup that was set aside over the apricots until the jars are full.
8. Remove any air bubbles by carefully running a clean, thin utensil along the sides of the jar.
9. Seal the jars immediately with suitable, sterilised lids.
10. Place the sealed jars upside down on a dry cloth and allow them to cool completely.

🍑 GRANDMA’S TIP

Use firm, ripe apricots so that the fruit keeps its beautiful shape and does not become mushy during cooking. Delicious served with ice cream, custard, or simply enjoyed as a sweet treat!