GEROOMDE SPINASIE:
by Kos vir kampeerders met idees vir kampering on Thursday, May 26, 2011 at 12:18pm
Ek kan elke aand spinasie eet. Probeer dit ook oor ’n gebakte aartappel!
(vir 6 mense)
• 1 eetlepel botter
• 1 ui, fyngekap
• 500g spinasie, gewas en die wit stingels uitgesny
• ½ koppie dik room (“double thick”)
• 2 eetlepels gerasperde parmesaankaas
• varsgerasperde neutmuskaat
• sout en varsgemaalde swartpeper
Smelt die botter in ’n middelslag-kastrol en braai die ui stadig daarin tot sag en glasig.
Gooi die spinasie by, roer die room by, en dan die helfte van die parmesaankaas saam met die neutmuskaat, sout en swartpeper.
Verhit dit totdat die mengsel deurwarm is.
Sprinkel die res van die parmesaankaas oor en laat die mense dadelik skep.
GEROOMDE KERRIEBOONTJIES:
by Kos vir kampeerders met idees vir kampering on Thursday, May 26, 2011 at 12:13pm
500 g gekerfde groenbone
1 el. water
Knypie peper
1/2 kop. suurroom
2 el. botter
1/2 tl. sout
1/2 tl. kerriepoeier
Plaas bone, botter, water en sout en peper in n kastrol.
Verhit tot dit begin stoom en kook dan stadig tot boontjies net sag is.
Dreineer en hou die vloeistof.
Roer kerriepoeier in vloeistof en meng versigtig met suurroom.
Vou in bone in.
Bedien warm.
SPINASIE EN KAASTERT:
.by Kos vir kampeerders met idees vir kampering on Friday, May 20, 2011 at 12:25pm.
Dis regte ‘n treffer. Heerlike tert vir n ligte middag ete, bedien saam met slaai.
Voorbereiding tyd: 30 min Bak tyd :50-60 min Bedien: 6-8
60 g botter
250ml(1koppie) soutkoekies (salti-cracks) gekrummel
1 bossie spinasie (gewas)
3 repe spek (gekerf)
1 ui (medium groot) gekerf
250g maaskaas
200 ml Crosse & Blackwell Myonnaise
4 eiers (lig geklop)
30 ml Parmesan Kaas
Voorverhit oond na 180grade C.
Smelt botter, voeg sour beskuitjies krummels by en meng goed.
Druk in 20cm los bodem koek blik.
Koel af.
Kook spinasie tot redelik sag, dreineer goed en kap op.
Braai spek en uie.
Meng alle kaas behalwe Parmesan, en meng tot romerig.
Voeg mayonnaise en eiers by en meng goed.
Voeg nou spinasie en spek en uie by.
Voeg in voorbereide bakpan, en bak vir 50-60 min tot goud bruin.
Springkel Parmesan kaas op net voor opdiening.
PAMPENPUREE MET GEURE UIT NOORD-AFRIKA:
.by Kos vir kampeerders met idees vir kampering on Tuesday, May 31, 2011 at 1:06pm.
Amper soos fynaartappel, maar die kleur en geur hiervan sal 'n vaal bord vinnig opkikker. Sit dit voor met geroosterde vark, lamsvleis of selfs by steak.
1 kg pampoenblokkies
10 ml komyn
5 ml fyn koljander
Olyfolie
180 ml warm melk
100 g botter
Sout en peper na smaak
45 ml gerasperde gruyere of Parmesaankaas
Voorverhit die oond tot 200 °C of rooster in foelie oor kole buite.
Gooi die pampoenblokkies in 'n oondbak en sprinkel die speserye oor.
Drup 'n bietjie olyf-olie oor en meng deur met jou hande.
Trek 'n vel aluminiumfoelie oor die oondbak en bak vir ongeveer 40 minute tot sag.
Keer alles uit in 'n groot kastrol en voeg die melk en botter by.
Druk goed fyn en geur met sout en peper.
Roer die Parmesaankaas by en sit dadelik voor.
Genoeg vir vier tot ses mense.
LEKKER GLANSPAMPOENSKYWE:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 22, 2011 at 12:49pm
Boerpampoen
Sout
Kookwater
Klontjies botter/margarien
Witsuiker
Was die pampoen deeglik aangesien jy dit met skil en al gaan gaarmaak.
Sny met 'n groot skerp mes vir elke eter 'n skyf af volgens die kepe op die pampoen.
Verwyder die pitte met 'n skerp mes.
Plaas die skywe op 'n snykant in 'n groot platboompan met 'n deksel.
Strooi sout oor en voeg bietjie kookwater by.
Sit die deksel op en kook die skywe tot sag en droog.
[Kook dit teen die einde sonder die deksel as daar nog vloeistof is.]
Plaas klontjies botter tussen die skywe in die pan.
Strooi die witsuiker oor en laat die skywe stadig sonder 'n deksel in die smeer en suiker karmaliseer.
Draai die skywe versigtig met 'n spaan om, sodat die ander kant ook kan karmaliseer.
Sit dit warm voor.
KOOL EN SPEK GEBAK:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 23, 2011 at 2:27pm
Die kombinasie van bestanddele val dalk vreemd op die oor, maar hierdie is ’n geurige en maklike bykos en dalk die enigste manier om kool in die kleinspan se keelgat af te kry. Die uitdrukking “kool sonder spek” kom van dié gereg.
• ’n ferm koolkop
• twee pakke swoerdlose streepspek (250 g elk)
• varsgemaalde swartpeper
• Sny die koolkop in sy breedte in skywe van sowat 8 cm dik.
• Pak ’n laag spek, gevolg deur ’n koolskyf, in ’n diep, vuurvaste pot. Maal ’n goeie skoot swartpeper oor elke laag. Doen so voort totdat die pot tot mooi vol is.
Trek ’n stuk foelie oor die pot en sit dit op ’n gasstofie of in potjie op die kole.
Loer ná ’n uur of die kool al ’n goudgroen kleur het en gaar ruik. Die spek behoort teen dié tyd nog sag en sappig, maar goed gaar te wees.
KOOLFRIKKADELLE:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 23, 2011 at 2:23pm
1 kg Skaap of beesvleis [koop klaar gemaal by jou slagter of in supermark]
250 g varkvleis
1 dik sny brood
125 ml ( 1/ 2 k ) melk
12,5 ml ( 1 e ) sout
2,5 ml ( 1/ 2 t ) peper
1 eier, geklits
12,5 ml ( 1 e ) pieterselie, gekap
2,5 ml ( 1/ 2 t ) fyn neut
Meelblom
Vet om in te braai
Kopkool
Maal die vleis en week die brood in die melk.
Meng al die bestanddele, behalwe die koolblare en meelblom.
Maak ronde frikkadelle en rol elkeen in meelblom.
Braai die frikkadelle in warm vet tot hulle rondom mooi bruin is.
Was die buitenste koolblare van `n kop kool af sonder om hulle te beskadig en doop hulle in kookwater tot hulle effens sag is.
Draai elke frikkadel in `n koolblaar toe en pak hulle in `n voorvaste bakskottel.
Gooi die vloeistof uit die pan of kastrol waarin die frikkadelle gebraai het oor en sit die deksel op.
Bak dit 20 tot 30 minute lank in `n warm oond by 200 C ( 400 F ) of maak in platboompan op rooster. Hou net goed dop dat die nie aanbrand nie. 'n Bietjie karmalisering is lekker.
Dien dit op met gekookte rys en aangemaakte mosterd.
KERRIEGROENTE POT:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 29, 2011 at 11:45am
250 g gaar, bruin bone
250 g stowe lamsvleis
25 ml olie
2 uie, gekap
1 knoffelhuisie, gekneus
5 ml komynsaad
5 ml koljander, fyngemaal
5 ml gemengde kruie
2 ml matige kerriepoeier
1 groen soetrissie, gekap
250 g murgpampoentjies, in skywe gesny
100 g rosyne
8 klein aartappeltjies, halfgaar gekook in die skil
50 ml tamatiepuree
250 ml geelwortel, in skywe gesny
suiker na smaak
1 klein blomkool, in blommetjies gebreek
sout en per na smaak
1 blokkie vleisaftreksel, opgelos in 350 ml kookwater
Verhit die olie in 'n pan.
Voeg die vleis, uit en knoffel by en soteer tot die vleis bruin is.
Voeg die komynsaad, koljander, kruie en kerriepoeier by.
Soteer die mengsel vir 'n verdere 2 minute.
Voeg die groente en bone by.
Giet aftreksel bo-oor en laat die mengsel kook.
Meng die tamatiepuree en rosyne by die bonemengsel in.
Verlaag die hitte en prut vir 30 minute.
Voeg smaakmiddels na smaak by.
WINTERBREYANI:
by Kos vir kampeerders met idees vir kampering on Thursday, April 7, 2011 at 4:27pm
1 groot ui, fyngekap
2 huisies knoffel, fyngekap
3 wortels in ringe gesny
1 koppie botterskorsie in blokkies
2 t kerriepoeier (myne was groot teelepels)
1 t borrie
3 e kookolie
1 pakkie tamatiepasta
'n Handvol breyani speserye (anyssade, steranys, kardamom, kaneelstokkies en loerierblaar)
2 t sout
3 koppies rys
Skeut suurlemoensap en 'n groot lepel appelkooskonfyt.
Water.
Maak so:
Gooi die olie in jou kastrol en as dit warm is, gooi die kerrie, borrie,sout en speserye in.
Roerbraai en gooi dan die groente en rys by.
Roerbraai en voeg tamatiepasta by.
Nou bedek jy dit net-net met water, en laat rys gaar kook.
As dit klaar is, voeg suurlemoensap en appelkooskonfyt by en roer deur tot dit lekker proe.
Laat dit vir 'n paar uur staan, sodat daardie geure lekker kan bokspring.
As jy daarvan warmer hou, kap 'n rissie by jou kerrie by.
Hierby kan jy ook gaar hoenderrepies byvoeg, of jy kan dit net so as 'n bykos gebruik...
Jy kan ook kasjoeneute hieroor gooi.
PATATBALLETJIES IN GEMMERSTROOP:
by Kos vir kampeerders met idees vir kampering on Friday, April 8, 2011 at 1:04pm
500g patats, geskil en in stukke gesny
175ml semolina
60ml sagte bruinsuiker
30ml heuning
50g gemmerstukke, in stroop ingemaak
sesamsaad om in te rol
olie vir diepvet braai
50ml gemmerstroop
30ml heuning
125ml gemengde sitrusskil, opgekap
Kook die patats sag, dreineer goed en druk fyn.
Voeg die semolina en bruinsuiker geleidelik by en meng goed.
Kap die gemmerstukke fyn.
Voeg die gemmerstukke en sitrusskil by die patatmengsel.
Skep teelepelsvol in sesamsaad en rol tot heeltemal bedek met die saad.
Braai ‘n paar op ‘n slag in verhitte olie tot ligbruin buite om en gaar van binne.
Dreineer op handdoekpapier.
Meng die gemmerstroop en heuning en verhit effens.
Dien die bolletjies warm op saam met die stroop.
Geklopte room smaak ook lekker hierby.
HEEL GEBAKTE PAMPOEN:
by Kos vir kampeerders met idees vir kampering on Friday, April 8, 2011 at 12:24pm
Hierdie is nou 'n staatmaker vir wanneer jy 'n klompie mense moet kosgee. En 'n lekker idee as jy weer iets na 'n braai moet saambring.
Genoeg vir: 8 porsies
• 1 heel boerpampoen
• 30ml botter
• 1 groot ui, gekap
• 6 swoerdlose spekvleisrepe, gekap
• 750ml vars witbroodkrummels
• 2 knoffelhuisies, gekneus
• 30ml vars salieblare
• 500ml gerasperde beleë cheddar- of emmentalerkaas
• 250ml room
Voorverhit die oond of swartpot oor matige hitte.
Gebruik 'n skerp mes en sny die bokant van die pampoen af (dit vorm later 'n deksel).
Skraap die pitte en drade aan die binnekant van die pampoen uit.
Smelt die botter in 'n groot braaipan oor matige hitte.
Soteer die ui tot sag.
Skep uit en braai die spekvleis tot bros.
Skep die ui terug in die kastrol en voeg ook die broodkrummels en knoffel by.
Roer totdat die broodkrummels goed deurgemeng is.
Voeg die salie by en geur met sout en swartpeper.
Roer die kaas by.
Skep die vulsel in die pampoen.
Plaas 'n vel aluminiumfoelie wat met olie gesmeer is in 'n oondpan.
Plaas die pampoen op die aluminiumfoelie en giet die room oor die vulsel in die pampoen.
Gooi stadig sodat die room geabsorbeer kan word.
Plaas die pampoendeksel op die pampoen en draai dan die pampoen in die aluminiumfoelie toe.
Sit die pampoen in die oond en bak dit sowat 2 uur of tot sag.
Toets met 'n toetspen.
Maak die pampoen oop, sny in skywe en sit voor as 'n bygereg saam met geroosterde vleis.
PATATS MET GEMMERKOEKIES:
by Kos vir kampeerders met idees vir kampering on Friday, April 22, 2011 at 12:41pm
6 patats
150g bruinsuiker
50ml stroop
½ pak Marshmellows - gesnipper
250ml room
Pakkie gemmerkoekies - fyn gedruk.
Kook patats in soutwater tot amper gaar.
Meng suiker, stroop en room.
Pak lae patats en koekies en marshmellows, gooi suikermengsel oor.
Bak in matige oond tot sous dik word.
SKORSIES OP DIE KOLE ............ HEERLIKE GROENTE BYGEREG:
by Kos vir kampeerders met idees vir kampering on Friday, April 22, 2011 at 12:21pm
Pampoen skorsies (kry die wat se dop nogal hard is.)
Blikkie suiker mielies
Gerasperde kaas
Kook eers die skorsies heel in kook water vir so ongeveer 20 minute.
Laat dit so n bietjie afkoel en sny middel deur net so oor die helfte van die skorsies.
Verwyder die pitte.
Maak die vleis in die skorsies los en skep in n bak.
Meng dan die skorsievleis saam met n blikkie suiker mielies en die gerasperde kaas.
Skep die mengsel terug in een skorsie en sit die ander skorsie dop wat leeg is bo-op die ander een en sit op die kole en bak totdat die kaas gesmelt is en die mielies lekker warm is.
GROENBONE MET NIK NAKS: (Retha)
by Kos vir kampeerders met idees vir kampering on Friday, May 6, 2011 at 11:50am
1,2 kg Groenbone
2 Groot Uie
250 g Bacon
1 Groot Pak NikNacks
1 l Witsous (nie te dik nie)
Kaas
Sout en Swart peper
Kook bone in soutwater tot sag, maar nie pap nie.
Dreineer goed.
Sny bacon in stukkies en braai saam met die uie.
Meng die bacon mengsel met die bone.
Druk die NikNacks 'n bietjie fyn en meng met die bone.
Gooi nou die witsous oor en meng.
Gooi sout en peper oor na smaak en meng weer.
Strooi die kaas oor.
Bak 'n paar minute in 'n matige oond totdat die kaas gesmelt het.
BAKED CHEESE AND VEGGIE CASSEROLE:
by Kos vir kampeerders met idees vir kampering on Wednesday, May 18, 2011 at 11:28am
3/4 cup unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cup frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice
2 cups grated Swiss cheese
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme
Melt butter in heavy large skillet over medium-low heat.
Add onion and bell pepper and saute until tender, about 8 minutes.
Add corn and tomato and saute 3 minutes.
Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup souffle dish.
Preheat broiler. [roosterelement]
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.
CURRIED BUTTER BEANS:[KNORR]
.by Kos vir kampeerders met idees vir kampering on Friday, June 24, 2011 at 11:31am.
Transform ordinary butterbeans into a culinary curry feast. Simply add curry powder, brown onion soup and stock and you will have a delicious meal.
Serves 4-
450ml KNORR Chicken Stock
• 1 packet KNORR Brown Onion Soup Powder
• 10ml curry powder
• 2 tins butterbeans, drained
• 15ml finely chopped coriander
In a large pot, bring the Knorr Chicken Stock, Knorr Brown Onion Soup Powder, curry powder to the boil and simmer until thick about 10 mins.
Stirring often.
Add the butter beans to the pot and boil for 3 minutes to heat through.
Serve hot with rice or mash.
BLOMKOOL MET SPEKVLEIS & WITSOUS:
.by Kos vir kampeerders met idees vir kampering on Friday, July 1, 2011 at 2:58pm
1 groot blomkool, in blommetjies gebreek
4 repe spekvleis
30ml botter
60ml koekmeelblom
375ml melk
sout en peper na smaak
4 grasuie, in ringe gesny of 25ml fyn gekapte pietersielie
Kook die blomkool in ‘n bietjie soutwater tot net sag.
Dreineer en skep uit in ‘n opdienbak.
Hou warm.
Braai die spekvleis in ‘n pan tot bruin en bros.
Skep uit en kap fyn.
Voeg die botter by die panvet en smelt.
Voeg die koekmeelblom by en roer tot glad.
Verhit weer sowat 1 minuut lank terwyl gedurig geroer word.
Plaas terug op die stoof en verhit totdat die sous kook en verdik.
Roer gedurig.
Voeg die spekvleis by en geur na smaak met sout en peper.
Giet die sous oor die blomkool en sprinkel grasuie of pietersielie net voor opdiening oor.
SMULLEKKER PAMPOENTERT:
.by Kos vir kampeerders met idees vir kampering on Friday, July 29, 2011 at 12:49pm
Klits saam:
125 g margarien
200 ml suiker
3 eiers
Sif saam en voeg by eerste mengsel:
250 ml koekmeelblom
15 ml bakpoeier
2 ml sout
Voeg by boonste mengsel:
3 koppies koue, gaar pampoen
1 t vanilla
Plaas in glasbak en bak vir 40 minute teen 190 grade C.
Sous:
1 koppie suiker
1 t vanilla
3 eetl margarien
1 blik Ideal melk
Kook die sous vir 5 minute en giet oor die warm tert sodra dit uit die oond kom.
Wenk:
Gebruik 'n droë pampoen soos botterskorsie of hubbard.
As die pampoen baie waterig is, laat dit eers deur 'n sif drup om die oortollige water te skei. Ek het dit ook met soetpatat gemaak en uitstekende resultate behaal.
HEERLIKE GEMENGDE GROENTE:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 10, 2011 at 2:42pm.
Ek het hierdie groente by vriende geeët een aand toe ons daar gebraai het. Ek het dit toe op my skoon familie uitgetoets en hulle was mal daaroor.
Al wat jy benodig is:
n Groot pak van die "country crop" groente,
melk,
n pakkie wit uie sop
sout en pepper.
Voor verhit jou oond op 180'C.
Vat 'n lekker diep oond bak en gooi die hele pak groente daarin verkieslik klaar ontdooi.
Vat jou melk en gooi dit daaroor, genoeg om al die groente te bedek en n bietjie sout en pepper, nie te veel sout nie.
Dit vat gewoontlik n uur maar kan partykeer bietjie langer vat.
As jou groente nou lekker sag is vat jou pakkie wit uie sop en strooi dit net daar oor en meng dit versigtig in rasper lekker kaas daaroor en sit terug in die oond totdat die kaas gesmelt is of lekker crispy is.
Jy kan hierdie groente saam enige kos bedien dit is 'n wenner.
STUFFED ONIONS:
.by Kos vir kampeerders met idees vir kampering on Monday, August 22, 2011 at 1:25pm.
Cut a large onion in half cross-wise and remove most of the center, leaving about 3 or 4 layers.
Mix up a hamburger mixture of your favorite seasonings and press into the hollowed out onion skin.
Place directly on the coals for about 20 to 25 minutes.
GEKRUMMELDE SAMPIOENE:
.by Kos vir kampeerders met idees vir kampering on Wednesday, 28 September 2011 at 14:09
Dompel sampioene in meel, geklitste eiers en dan in die broodkrummels.
Braai in diep-olie tot goudbruin.
Dreineer op kombuispapier.
Plaas die gekrummelde sampioene in die yskas vir minstens 30 minute voordat dit gebraai word.
Dit sal help dat die krummels nie so maklik afval in die olie nie.
OF
Jy kan ook die sampioene in n mengsel van:
500ml karringmelk,
1teelepel Tiemie,
3 Teelepels Pietersielie en fyn knoffel marineer vir so 1 uur of wat en dan so maak soos jy sê.
Jy moet ook swartpeper inmeng in jou broodkrummels.
Laat die marinade eers afloop deur 'n sif voor jy dit gaar maak.
SPINASIE EN AARTAPPELGEREG:
by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 17:01.
3-4 Aartappels (geskil, gekook en fyngedruk met 1 eetlepel botter en 1 teelepel sout)
1/2 pakkie spek (gesnipper)
1 gekerfde ui
2-3 geskilde gekapte tamaties
sout en peper na smaak
2-3 bossies Spinasie (gekerf en gekook)
1 glasie suurroom (250 ml)
1 koppie gerasperde kaas
2 eiers
Smeer oondvaste bak met botter en plaas fyn-aartappels onder in en sprei eweredig.
Braai spek in klein bietjie olie en sodra bros, voeg ui by en soteer tot sag. Voeg gekapte tamaties by en geur sous na smaak. Prut tot dikkerige sous gevorm het. Plaas op aartappels in bak. Strooi kaas bo-oor souslaag. Dreineer gekookte spinasie en gooi 150ml suurroom, sout en peper na smaak by en meng goed.
Sprei eweredig oor souslaag.
Klits eiers en oorblywende suurroom goed en gooi oor spinasie. Strooi gerasperde kaas bo-oor.
Bak tot gestol en gaar in oond 180°C vir ongeveer 20-30 minute.
SPINASIE KASSEROL:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 17:02
pasta noodles
klomp spinasie
feta kaas
5 knoffelhuisies
kaas
Kook die pasta in die helfte en sit die harde oondvaste bak.
Spinasie gooi in die pot, gooi 'n lepel van olie en prut oor lae hitte tot heeltemal ontdooi.
Voeg knoffel en feta.
Seisoen met 'n bietjie peper.
Wanneer dit heeltemal gekombineer gooi al die bestanddele in die pasta.
Besprinkel met gerasperde kaas en bak in die oond.
SPINASIE EN TAMATIEGEBAK:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 16:59.
[30 minute - 4 porsies)
■30 ml botter
■1 ui, fyngekap
■1 knoffelhuisie, fyngekap
■750 g bevrore, gekapte spinasie (ontdooi)
■800 g ricotta-kaas
■6 eiers
■250 ml room of melk
■sout en varsgemaalde swartpeper na smaak
■100 g swart olywe, ontpit
■sowat 15 klein rosa-tamaties
Verhit jou oond tot 180 °C. Smelt die botter in ’n pan en braai die ui en knoffel tot sag en deurskynend. Voeg die spinasie by en braai vir sowat 1 minuut. Gooi die mengsel in ’n mengbak en voeg die ricotta-kaas by. Meng goed. Klits die eiers en room (of melk) saam en voeg by die spinasie-mengsel. Meng goed en geur met sout en swartpeper. Gooi die mengsel in ’n gesmeerde oondbak (sowat 30 x 10 cm) en rangskik die olywe en tamaties bo-op. Bak vir 25 minute. Sit warm voor saam met ’n lekker brood.
SPINASIE EN KAASTERT:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 16:57.
Ek het die resep in een van Crosse & Blackweel se resepte boeke gekry. Dis regte ‘n treffer. Heerlike tert vir n ligte middag ete, bedien saam met slaai.
Voorbereiding tyd: 30 min Bak tyd: 50-60 min Bedien: -8
60 g botter
250ml(1koppie) soutkoekies (salti-cracks) gekrummel
1 bossie spinasie (gewas)
3 repe spek (gekerf)
1 ui (medium groot) gekerf
250g maaskaas
200 ml Crosse & Blackwell Mayonaise
4 eiers (lig geklop)
30 ml Parmesan Kaas
Voorverhit oond na 180grade C.
Smelt botter, voeg sour beskuitjies krummels by en meng goed.
Druk in 20cm los bodem koek blik.
Koel af.
Kook spinasie tot redelik sag, dreineer goed en kap op.
Braai spek en uie.
Meng alle kaas behalwe Parmesan, en meng tot romerig.
Voeg mayonnaise en eiers by en meng goed.
Voeg nou spinasie en spek en uie by.
Voeg in voorbereide bakpan, en bak vir 50-60 min tot goud bruin.
Springkel Parmesan kaas op net voor opdiening.
CURRIED SPINACH AND PEANUT BUTTER:
Mchicha TANZANIA
This Tanzanian recipe for Curried Spinach and Peanut Butter is one of the more than 260 African recipes contained in the African Recipes Cookbook
INGREDIENTS FOR THIS TASTY SPINACH RECIPE
·2 lbs spinach
·1½ oz peanut butter
·1 tomato
·1 onion
·2 tsp curry powder
·1 cup coconut milk
·3 Tbsp cooking oil
·1 tsp salt
HOW TO PREPARE THE SPINACH
Wash the spinach, roll leaves together and chop.
Pop the tomato in boiling water for 30 seconds to 1 minute, peel and chop.
Peel and chop the onion.
Mix the peanut butter with the coconut milk.
Heat the oil over medium heat in a large frying pan.
Add the onion, tomato, salt and curry powder and sauté for 5 minutes, or until the onion becomes soft and translucent.
Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
Add the peanut butter and coconut milk mixture.
Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
The curried spinach and peanut butter may be served as a side dish, or as a full meal when served with rice, porridge or samp and beans.
GESTOOFDE BEETBLARE:
4 persone
1 bondel beetblare [spinasie/kool]
25 ml margarien
1 ui gesny
25 ml tamatiepasta
Sout en peper na smaak
Was die groente goed, dreineer en kook in bietjie water tot sag.
Dreineer goed.
Die kool kan in olie gebraai word i.p.v. gekook.
Smelt die margarien en braai die ui tot sag en effens bruin.
Voeg die tamatiepasta, groente, sout en peper by.
Meng deeglik en verwarm goed.
Bedien warm met stampmielies, mielierys of pap en vleis.
MOROGO MET BUTTERNUT:
6 persone
500g spinasie of beetblare, gewas en gekap
100ml water
100ml gekapte grondboontjies
1 ui, gekap
400g butternut, in blokkies gesny
75 ml melk
20g margarien
3 ml kaneel
1 kop gekookte water
50g suiker
Sout en peper na smaak
Plaas spinasie in ‘n braaipan, voeg die kookwater, grondboontjies en
ui by.
Kook vir 10 minute of tot water verdamp het.
In ‘n ander pan, voeg die melk en butternut en stoom oor lae hitte
tot sag.
Voeg die margarien en kaneel by.
Roer versigtig deur.
Voeg die spinasie by en roer versigtig deur.
Bedien warm.
GREEN BEAN BOBOTIE:
500g (about 1 pound) green beans (sliced in any way you prefer)
2 medium onions (cut in rings)
2 tablespoons butter
1 tablespoon curry powder (as hot as you prefer)
1 teaspoon salt
pinch black pepper
1 tablespoon sugar
2 tablespoons vinegar
1 thick slice bread
1 cup milk
2 eggs (whisked)
Cook the green beans until they are soft. Sauté onions in butter. Remove onions from heat and stir curry powder, salt, pepper, sugar and vinegar into onion mixture. Soak bread in milk and mix this into the green beans. Add onion mixture and eggs to the green beans and stir well. Put mixture in greased oven dish and bake at 180°C until set.
OF IN JOU PLATBOOM SWARTPOTJIE, oor matige kole, bedek met deksel of swaargewig foelie. Loer maar kort-kort of dit gaar is en nie aanbrand nie. Tot kinders hou hiervan, al is hulle nie lief vir groente nie.
KOOL IN FOELIE:
1 medium groote koolkop
125ml regte botter
1 houertjie room
Aromat
1 koppie kaas in skywe gesny
Verwyder die buitekantste blare.
Sny die koolkop in skywe so 3cm uitmekaar soos wat jy 'n knoffelbrood sal sny.
Moenie deursny tot onder nie. Die koolkop moet nog onder aanmekaar wees.
Sny die botter in skywe en pak in die gleuwe saam met die kaas onderskeidelik.
Sprinkel mildelik met Aromat, knoffelsout of enige ander geurmiddel waarvan jy hou.
Gebruik nou twee lang stukke swaar foelie en plaas dit oormekaar in die vorm van 'n kruis. (Blink kant binne)
Vou die kool nou versigtig toe en maak seker daar is nerens 'n gaatjie nie.
Los net 'n klein opening aan die bo-kant.
Gooi nou die room by die opening in en maak die kool deeglik toe.
Dit is belangrik dat die kool baie goed toegedraai is.
Gebruik meer foelie indien nodig.
Sit die koolkop nou in die kole en bak so ongeveer 'n 1uur.
Die kool sal heerlik sag wees en is 'n treffer.
Tot die kinders eet kool!
MAKLIKE GROENTEGEREG:
2 blikkies groenboontjies
2 blikkies aspersies
1 medium bottel smeerkaas
sout en peper na smaak
Gooi alles bymekaar en verhit op jou gassstoof of op die vuur. Makliker kry jy nie en dit is regtig lekker!
GROENBOONTJIE LEKKERTE BY BRAAIVLEIS:
'n Pakkie Groenbone (dun tipe)
4 – 6 huisies knoffel, fyn gesny of gerasper
1 middelslag ui, fyngekap
sout en peper na smaak
3 teelepels bruin asyn
3 teelepels olie
½ pakkie spek, fyngekap en bros gebraai
Amandelvlokkies, opsioneel vir garnering
Metode
Kook die boontjies ongeveer 15 minute tot NET sag. Spoel af met koue water en dreineer baie goed. Meng die olie, asyn, sout en peper met die knoffel en uie. Gooi oor die boontjies in ‘n mooi plat glasbak. Roer die brosgebraaide spek deur die bone en sprinkel amandelvlokkies (of enige ander neute) bo-oor vir garnering. Laat staan oornag in yskas en bedien volgende dag. Heerlik.
DRIE PAMPOENGEREG:
Botterskorsies
Patats
Baby Marrows
1 Pak bruin uiesoppoeier
1 Pakkie room
Skil pampoene en meng deurmekaar, gooi soppoeier bo-oor en meng deur.
Dan volg die room. Maak gaar tot pampoen sag is en sousie lekker dik is
.
MIELIETERT OOR DIE KOLE:
• 2-liter baie dik kaassous
• 500g gerasperde cheddarkaas
• 500g gesnipperde spek
• 1 groot ui, fyn gesny
• 2 groot pakke kaas-en-uie Simba skyfies
• 3 blikke babamielies, gesny
• bietjie olie om spek en ui in te braai
Braai die spek tot lekker bros en soteer die ui. Maak die Simba skyfies fyn en meng die ui in. Sny die babamielies in ronde wieletjies. Meng nou die kaassous en al die ander bestanddele. Skep in swartboom pot en bak by lou tot matig totdat tert gestol is. Garneer met sprietuie.
PAMPOENPOFFERTJIES IN STROOP: (Annelise)
(Hierdie resep is baie lekker saam met enige tipe gekookte kos, en braaivleis)
500 ml fyngemaakte pampoen
250 ml bruismeel
10 ml bakpoeier
2 ml sout
kookolie
15 ml botter
325 ml suiker
200 ml melk
40 ml mielieblom
175 ml koue water
kaneel
Meng pampoen, bruismeel, bakpoeier, sout en eier deeglik. Skep teelepels in warm kookolie. Braai goudbruin en gaar.
Dreineer op kombuispapier en skep op opdienskottel.
Verhit botter, suiker en melk tot kookpunt.
Los mielieblom in water op en roer in ‘n straaltjie by melkmengsel. Verhit tot kookpunt en skep oor koekies. Dien warm op.
SPINASIE IN PLATPOTJIE: [Mariaan Wentzel]
Braai die volgende saam in bietjie olie en 2 eetl. margarien, in ‘n platboompot
2 groot uie (fyngesny)
2 pakkies sampioene (gekerf)
1 pakkie spek (fyngesny – opsioneel)
Skep uit en voeg 2 bossies spinasie (Fyngekerf en goed afgespoel) by die olie wat in die pot is. Roerbraai tot die spinasie begin sag word.
Meng 1 houertjie room met 1 pakkie Potato Bake (sour cream & chives is nogal lekker) en voeg dit by die spinasie.
Kook tot die begin verdik. (Jy kan ipv die room ook gewone melk gebruik, veral as jy in die boendoes is, werk langlewe melk net so goed.)
WENKE:
Wat ek baie keer doen as ons gaan kamp, dan sny en braai ek klaar vooraf my groen rissies en my sampioene, en dan sit ek dit in plastiese sakkies wat ek dan “vacuum seal” en dan vries ek dit, en dan kan ek dit gebruik soos wat ek dit nodig het, en as die groen rissies en die sampioene nou so klaar gekerf van gebraai en verseël is, dan vat dit baie minder plek ook in die vrieskas as wanneer jy die heel groente sou saampiekel.
Ons het al tot fondue gehou so rondom die kampvuur. En ‘n lekker Chinese braai is ook lekker. Ek kerf en blansjeer dan ook my groente klaar vooraf by die huis en “vacuum seal”, en vries dit.
SKORSIE VERRASSING:
1 skorsie per persoon
1 eier per persoon
Gerasperde cheddar kaas
Paar stukkies brosgebraaide strepiesspek/blikkie gesnyde sampioene
Sout en peper na smaak
Maak so:
Sny aan die steeltjie kant ‘n dekseltjie af en hou eenkant.
Haal pitte uit.
Strooi sout na smaak binne en breek die eier in die holte.
Sprinkel spekrepies/sampioene en kaas oor.
Sprinkel sout en peper oor en plaas die dekseltjie terug op die skorsie.
Steek dit vas met ‘n paar tandestokkies.
Draai die skorsie toe in foelie en plaas in die kole.
Bak tot ‘n tandestokkie maklik deur die vel van die skorsie steek.
Haal uit en bedien.
BOONTJIE-EN-SAMPIOEN KASSEROL:
250ml suiker boontjies
50ml botterboontjies
2 uie
2 knoffelhuisies
250g sampioene
15ml mielieblom
160ml droe rooiwyn
500 ml water
5ml gemengde speserye
5ml basiliekruid
10ml suiker
2 groot tamaties
30ml pietersielie
sout en swartpeper
Soteer die uie, knoffel en sampioene vir 4-5 minute en gooi die mielieblom en rooiwyn by. Gooi die water by en laat kook tot die sous verdik. Meng die boontjies, kruie, suiker, sout en swartpeper in en laat prut vir 30 minute. Gooi tamaties en pietersielie by, bedek en prut 10 minute. Bedien op rys.
ROERBRAAIGROENTE MET APPELSAP EN KNOFFELBOTTER:
45ml sonneblomolie
5ml donker sesamolie
1 groot ui, in dun ringe gesny
2 knoffelhuisies, fyn gedruk
200g wortels, in julliene repies gesny
klontjies knoffelbotter
350g geskilde murgpampoentjies in julliene repies
200g wit sampioene, in skyfies gesny
500ml lensiespruite
125g mangetout, skoongevee
250ml onversoete appelsap
15ml mielieblom
30ml sojasous
geroosterde sesamsaad
Verhit die olies in 'n groot braaipan. Voeg die uie, knoffel, wortels en murgpampoentjies by en roer aanhoudend oor medium hitte vir ongeveer 5 minute. Voeg die sampioene, spruite en mangetout by en roer nog vir 5 minute of tot alles glansend en gaar, maar nog bros is. Meng die appelsap, mielieblom en sojasous en voeg by. Roer tot die sous begin dik word en kook. Skep die groente uit in 'n groot, warm opdienskottel en strooi sesamsaad oor.
LIP-AFLEK KAASPAMPOEN:
4 groot skywe pampoen, ongeskil
90ml bruinsuiker
60ml botter
100g grondbone
1 vanielje peul in lengte verdeel en dan gehalveer
125g bloukaas, gekrummel
Verhit 'n swart platboompot. Braai die pampoen in die suiker, botter en vanielje stadig tot dit deurskynend en sag is. Gebruik 'n eierspaan om die pampoen om te keer - dit moet heel bly. Voeg grondbone en bloukaas by. Sodra die kaas gesmelt is, verwyder die pampoen van die vuur of stoof en bedien warm. Lewer 4 porsies.
SOETPATATS BY BRAAI:
3 groot patats (geskil en in dik skywe gesny)
3 x eetlepels botter
½ koppie suiker
½ koppie melk
½ koppie water
½ teelepel sout
½ teelepel koeksoda
2 teelepels suurlemoensap
1. Roerbraai botter en suiker tot karamel. Voeg melk, water, sout, kremetart en suurlemoensap by (roer deur en oppas dat die mengsel nie oorkook nie).
2. Sit skywe patats in die sous en sit die deksel van die kastrol op. Draai plaat laag en laat patats kook tot sag, maar steeds souserig. Bedien saam met kerrievleis of hoender en natuurlik saam met snoek is dit hê
GROENTE BYGEREG BY 'N BRAAI:
Neem 'n groot stuk foelie en sit vars groente van jou keuse, opgesny, in die middel. (Uie, wortels, patats, kool......)
Gooi 'n koppie of twee wyn oor en kruie na smaak.
Vou toe en bak oor matige vuur vir sowat 30 min. - draai "pakkie" so twee maal om gedurende hierdie tyd.
Groente kan net so voorgesit word, of vir variasie, maak die pakkie oop en los aan kant van vuur, gooi 'n handvol gerasperde kaas bo-oor en bedien sodra kaas gesmelt het.
GEROOSTERDE TAMATIES AS BYKOS BY BRAAIVLEIS:
Petro van der Westhuizen
4 groot of 8 middelmatige tamaties, horisontaal middeldeurgesny
8ml sout
65 ml droë broodkrummels
... 125 ml cheddar, gerasper
25 ml margarien
Skep vleis uit tamaties en meng met die ander bestanddele behalwe kaas. Vul tamaties met mengsel en gooi kaas bo-oor. Maak toe in foelie en sit op rooster. Braai vir 10 minute tot skil lostrek.
BLOMKOOL VINDALOO:
30g uitgebraaide varkvet
1 knoffelhuisie, gekneus
250g uie, geskil, in skywe gesny
12.5ml matige kerriepoeier 25ml tamatiepasta
12.5ml suurlemoensap
1 groot blomkool, in blommetjies, gewas
100ml sultanas
30g kasjoeneute
Verhit varkvet in `n pan en soteer knoffel en uie daarin vir 3-4 minute.
Voeg kerriepoeier by en roer oor hitte vir nog `n minuut.
Verwyder van hitte en voeg tamatiepasta, suurlemoensap en 300ml water by.
Voeg blomkool, sultanas en neute by en verhit tot kookpunt.
Sit deksel op en verlaag hitte.
Prut vir 20-25 minute.
Sit voor saam met `n vleisgereg en rys. ·
BLOMKOOL PLAATKOEKIES -BILTONG EN ROOMKAAS: [ONBEKEND]
200g koekmeel
3g bakpoeier
2 sprietuie, fyngekap
1 eier 125ml melk
150g blomkool, geblansjeer, grof gekap
100g beesbiltong
20g roomkaas met grasuie gegeur
sout en peper vir smaak
sonneblomolie vir braai
Meng die meel, bakpoeier, sprietuie, eier en melk saam. Voeg sout en peper by na smaak. Verhit die olie in `n braaipan.
Skep die mengsel met `n lepel in die pan en braai dit aan albei kante tot goudbruin. Die plaatkoekies sal oppof wanneer dit
gaar is.
OPDIENING:
Plaas die plaatkoekies op `n bord met lae biltong en roomkaas tussen in. Lewer 6 groot plaatkoekies.
MURGPAMPOENTJIES BY JOU BRAAIVLEIS:
Hierdie resep is eenvoudig heerlik om voor te berei, veral by braaivleis as jy nie lus vir sukkel is nie.
2 pakkies murgpampoentjies (lang groenetjies) in lengte gehalveer
1 pakkie tamatieroomsop
1 houer (250 ml) room
1. Pak gehalveerde murgpampoentjies in `n glasbak, enkellaag
2. Strooi droë tamatieroomsop bo-oor - dit kan maar lekker dik lê
3. Gooi houertjie room bo-oor alles
4. Bedek met deksel / foelie
5. Bak in oond vir 90 minute teen 140°C.
6. Die pampoentjies moet sag wees as gaar en die room sal dik wees. Dit lyk vreeslik mooi met die groen, rooi en wit kombinasie op die bord.
ETTA SE HEERLIKE GROENBONEGEREG:
500 g groenbone
125 g gekapte spek
250 g gesnyde sampioene
3 koppies witsous
Aromat en swartpeper
1 gekapte ui
Die helfte van ’n groot pak niknaks
Gerasperde kaas.
Metode:
1. Kook groenboontjies tot sag.
2. Gooi water af.
3. Braai spek, uie en sampioene saam.
4. Meng boontjies, uie, spek sampioene en niknaks saam.
5. Gooi die geurmiddel by en meng goed.
6. Meng 1/5 van die witsous met die boontjies.
7. Skep dit in ’n glasbak.
8. Gooi die res van die witsous oor en strooi die kaas oor.
9. Bak tot dit deur warm en die kaas gesmelt is. (8 porsies)
MIELIES OP DIE ROOSTER:
'n Wonderlike manier om die mielies voor te sit is om dit in die natuurlike skil of dop te braai.
Dit behou die natuurlike soetigheid, smaak en tekstuur van die mielie.
Skil na gaar en smeer met hope botter, sout en bietjie swart peper.
SAMPIOEN-ROERBRAAI: [BRAAI DAG - BAREND VAN HEERDEN]
4 uie, in blokkies gesny
2 eetlepels olyfolie
5 huisies knoffel, gekap
1-2 eetlepels vars gemmerwortel
2 murgpampoentjies, in die lengte gesny
1 geel soetrissie
1 rooi soetrissie
250g wit knopiesampioene, in kwarte
½ blokkie groente-ekstrak, verkrummel
75-100ml water
2 eetlepels vars koljander, gekap
2 teelepels mielieblom, gemeng met 2-3 eetlepels water
Roerbraai die uie met 'n klein bietjie van die olie oor matige hitte vir 'n kort tydjie. Voeg die helfte van die knoffel en gemmer by, dan die murgpampoentjies en rissies en braai totdat die pampoentjies krakerig, maar sag is. Haal uit die pan. Voeg die oorblywende olie by en roerbraai die sampioene met die orige knoffel en gemmer. Kook vir slegs 'n paar oomblikke sodat die sampioene nog hard is. Sprinkel die ekstrak by en voeg weer die uie en murgpampoentjies by.
Voeg geleidelik die water en mielieblompasta by. Kook 'n paar oomblikke terwyl jy roer totdat die vloeistof begin verdik. Geur die gereg met sojasous en koljander. Bedien onmiddellik.
SAMPIOENFEES:
1 250gr knoppies sampioene gewas
2 Eetlelpels botter of margarien
Foelie
Sout en peper na smaak
Draai die sampioene, gespik met die botter en gesmaak met die sout en peper toe in die foelie. Plaas eenkant op die rooster na die eerste klomp vleis van die rooster verwyder is en draai die pakkie gereeld sodat die hitte eweredig versprei. Wanneer die tweede sarsie gaar is, is die sampioene sag en sappig. Gebruik die sous in die pakkie om oor die vleis te gooi terwyl dit in die pan met ‘n goeie skoot wyn
RISSIE MEILIES:
4 porsies
Bestanddele:
4 mielies, skoongemaak
100 g botter
1-2 teelepels fyn rissies
knypie sout
Metode
Smelt die botter in ’n bakkie.
Verf die mielies met die botter en braai oor warm kole tot gaar. Verf gereeld met botter.
Sprinkel die fyn rissies en sout oor en sit warm voor.
EENVOUDIGE BONE EN MIELIEGEREG: [KOOKKUNS]
Braai ’n ui, soetrissie en rissie wat in blokkies gesny is saam in 20 ml olyfolie tot sag.
Gooi 1 blikkie baked beans en een blikkie mielies by.
Kook oor baie lae hitte tot alles is.
Bedien op bruinrys en strooi gerasperde kaas oor.
Genoeg vir 4 persone
ROMERIGE SPINASIE:
1 medium groot uie, opesny in blokkies
1 groot bondel spinasie, in growwe repies gesny
50 ml Suurlemoensap
Sout en suurlemoen growwe peper
250ml room
1. Braai die ui net tot deurskynend (‘n wok werk fantasties vir hierdie resep).
2. Braai die spinasie vir 1minuut saammet die ui.
3. Voeg sout & suurlemoen peper by.
4. Voeg die suurlemoensap & room by en laat dit prut vir ongeveer 5 minute of totdat die mengsel romerig is (in plaas van waterig).
Variasies:
‘n blikkie sampioene ka nook lekker werk met die resep (voeg die gedreineerde sampioene by na die spinasie).
‘n klein pakkie opgesnipperde spek of selfs ham sal ook lekker werk.
WORTELS MET DRUIWE: [KOOKKUNS]
100 ml botter
15 ml mielieblom
100 ml heuning
10 ml suurlemoensap
1 kg gaar warm jong worteltjies
300 g druiwekorrels
Smelt die botter. Roer die mielieblom by tot glad. Voeg die heuning en sap by en roer oor matige hitte tot dit begin kook. Voeg die wortels en druiwe by en roer totdat dit deurwarm en geglaseer is. Bedien dadelik.
ERTJIE KROKETTE:
'n lekker en maklike resep vir' n vinnige bygereg.
100 gram van gekookte ertjies,
2 groot aartappels,
twee eetlepels van die brood krummels van die deeg te meng, twee eetlepels gerasperde parmesaan kaas,
twee eiers,
sout, peper ,
half ui.
Vir die breading twee eiers, meel en broodkrummels.
Oorvloedige saad olie vir braai.
Sny die helfte van die ui in dun repies, schiacciateci met gekookte aartappels en meng die ertjies. Toe voeg die eiers, kaas en broodkrummels by, roer deeglik en voeg sout en peper. Gaan langwerpige krokette te vorm, dan die eier beslag.
Duik in meel, weer in die eier, dan in broodkrummels. Voort te gaan soos volg tot die einde van die deeg. Neem baie warm groente-olie in 'n pan en sit die krokette om te kook en om versigtig om nie te spat. Draai dit een keer en kook oor 2 / 3 minute per kant. Bon Appetit!
ROOIKOOL: [(Millie Lombard en Susan Loots]
Bestanddele
1 Rooikool
1 Ui gekap
1 Tamatie
1 Pakkie Bacon
1 Bakkie Room
Sout en peper na smaak
Metode
Sny kool en kook vir 20 minute is asyn water.
Gooi asyn water af en kook kool tot sag in water.
Gooi water af.
Braai in 'n ander pot ui tot bruin in olie.Voeg bacon by en braai tot bros.
Voeg gekapte tamatie by.
Voeg kool by en braai vir paar minute.
Voeg room by en laat prut vir 5 tot 10 minute.
Geur met sout en peper na smaak.
SPINASIEGEREG:
Bestanddele
1 Bos Spinasie
1 k Gerasperde Kaas
1 pakkie SampioenSop
4 Aartapples
1 Ui
1 k Melk
Metode
Kook aartappels, spinasie en ui tot gaar.
(Indien verkies kan spinasie fyn gesny word).
Voeg gesnipperde sampioene by.
Maak sop aan met 1 k melk en voeg by spinasie.
Kook goed deur en voeg kaas by.
Gooi in oondskottel om te bedien.Kaas kan bo-oor gestrooi word en 'n paar minute verbruin word in oond.
SPINASIE EN TAMATIE RYS: [Onbekend]
Bestanddele
2 e Olyf Olie
1 Ui fyn gekap
1 t Knoffel fyn gekap
3 k Hoender aftreksel
2 e Tamatie Puree
1 k Tamatie gekap
½ k Fyngekapte Spinasie
1 k Rys
Metode
Verhit die olie in pan.
Voeg die ui by en braai tot sag.
Voeg knoffel saam en braai vir nog 2 minute.
Voeg al dioe ander bestanddele by.
Verminder hitte sit deksel op.
Prut vir 25 tot 30 minute totdat rys sag is en meeste vloeistof weg is.
Bedien warm.
.PATAT EN MANGOGEREG: [KOOK MET BLIKKIES EN PAKKIES]
1 x 200g pak droë mango
500ml lemoensap
5ml gerasperde lemoenskil
250ml droë wit wyn
15ml bruinsuiker
15ml wynasyn
15ml lemoenlikeur
30ml botter
4 gaar soetpatats, in skywe gesny
Plaas mango, lemoensap, skil en wynasyn in 'n klein kastrolletjie en
prut 20 minute totdat mango sag is.
Plaas suiker in aparte kastrol en laat karamelliseer.
Dreineer mango en voeg vloeistof saam met asyn en likeur by karamelmengsel.
Roer goed totdat suiker opgelos is.
Voeg klontjies botter geleidelik by totdat sous effens dik en glansend is.
Skep mango en patat versigtig in sous en verhit.
Lewer 4 porsies.
MEKSIKAANSE GROENTEGEREG: [KOOK MET BLIKKIES EN PAKKIES]
1 x 410g blik tamatie en uie smoor
1 x 410g blik gespikkelde of rooi nierboontjies, gedreineer
15 - 20ml rissiesous
250ml gerasperde cheddarkaas
1 x 200g pak Big Corn Bites-skyfies
Verhit tamatie en uie smoor en nierboontjies.
Geur met rissiesous
Skep in middel van vlak oondskottel en strooi kaas bo-oor.
Plaas onder element van oond om kaas te smelt/bedek met foelie en sit op rooster totdat kaas gesmelt het.
Rangskik Big Corn Bites rondom en sit dadelik voor.
Lewer 6 porsies
VARIASIE:
Braai ekstra ui en knoffel en voeg by tamatiemengsel.
'n Blik tamatie en uie smoor met rissies kan gebruik word.
Dien op in 6 individuele bakkies.
SUIKERMIELIEBREDIE:
25ml olie
1 ui, fyn gekap
500g maalvleis
5ml sout
2ml peper
1 vleisekstrakblokkie
225ml kookwater
2 aartappels, geskil en in blokkies
410g (1 blik) roomsoort suikermielies geroosterde tamatieskywe
Verhit die olie in ‘n swaarboomkastrol. Soteer die ui in die olie totdat dit ligbruin en deurskynend is. Voeg die maalvleis by en verbruin dit. Roer dit gereeld om sodat dit nie aanbrand nie. Geur met sout en peper. Los die vleisekstrakblokkie op in die kookwater en voeg dit saam met die aartappel blokkies en suikermielies by die vleis. Plaas die deksel op en stowe dit 20-25 minute lank oor lae hitte. Roer af en toe om. Skep die bredie uit in ‘n warm opskepskottel. Garneer die gereg met geroosterde tamatieskywe. Bedien warm.
GROENBOONTJIEBREDIE:
750 g. skaapnek.
15 ml. koekmeelblom.
15 ml. olie.
2 uie, gekap.
200 ml. vleisaftreksel.
7 ml. sout.
varsgemaalde swartpeper, na smaak.
750 g. tot 1 kg. groenbone, gekerf.
4 aartappels, geskil en in stukke gesny.
15 ml. suurlemoensap.
Verhit olie in swaarboomkastrol, rol vleis in meelblom en braai tot bruin. Voeg uie by en soteer. Voeg warm vleisaftreksel en res van bestanddele by, bedek en prut 1 1/2 tot 2 uur lank of totdat vleis sag is. Indien verkies kan aartappels met 'n vurk fyngedruk word.
Lewer ses porsies.
GROENBOONTJIEBREDIE: [BOEREKOS - DINE VAN ZYL]
Bestanddele:
1½ kg stowe lamsvleis [skaapstertjie werk ook lekker hierin]
1 groot ui
2 knoffelhuisies, fyngestamp
1 kg groenboontjies, fyngekerf
½ t fynkaneel
1 t fyn sout
½ t varsgemaalde swartpeper
4 medium grootte aartappels, in kwarte gesny
½ k louwarm water
Metode:
1. Smoor die stowe lamsvleis in kookolie met ‘n gekapte ui en knoffel.
2. Kerf die boontjies fyn, kook dit vir ‘n paar minute in water, dreineer en voeg dit by die vleis.
3. Strooi dan die kaneel, sout en peper oor.
4. Jy kan ook koljander, kruinaeltjies en neutmuskaat byvoeg.
5. Sit die aartappels bo-op, giet louwarm water oor en laat prut tot gaar.
Opdiening:
Die bredie word op rys bedien.
SUIKERBOONTJIEBREDIE: [kookkuns]
250 g suikerboontjies
20 ml sonneblomolie
1 groot ui, in dun skywe gesny
500 g skaap of lamsvleis, in blokkies gesny
10 ml fyngedrukte knoffel
5 ml sout, of na smaak
1 groen rissie, gekap
20 ml tamatiepasta
200 ml water
5 ml suiker
Week suikerboontjies oornag in koue water. Dreineer en kook in genoeg water om te bedek tot taamlik sag, sowat 1 uur. Verhit olie intussen in groot kastrol en smoor ui 5-10 minute tot goudbruin. Voeg vleis wat deeglik gewas en gedreineer is by saam met knoffel, sout en rissies en maak nog 40-45 minute gaar of tot vleis sag maar nie Voeg suikerboontjies by en maak nog 10 minute gaar. Voeg tamatiepasta gemeng met water en suiker by en maak nog 10-15 minute gaar of tot sous goed gemeng is. Sit voor met witrys en atjars.
Porsies 6
SAMPIOEN-ROERBRAAI: [Barend van Heerden]
4 uie, in blokkies gesny
2 eetlepels olyfolie
5 huisies knoffel, gekap
1-2 eetlepels vars gemmerwortel
2 murgpampoentjies, in die lengte gesny
1 geel soetrissie
1 rooi soetrissie
250g wit knopiesampioene, in kwarte
½ blokkie groente-ekstrak, verkrummel
75-100ml water
2 eetlepels vars koljander, gekap
2 teelepels mielieblom, gemeng met 2-3 eetlepels water
Roerbraai die uie met 'n klein bietjie van die olie oor matige hitte vir 'n kort tydjie. Voeg die helfte van die knoffel en gemmer by, dan die murgpampoentjies en rissies en braai totdat die pampoentjies krakerig, maar sag is. Haal uit die pan. Voeg die oorblywende olie by en roerbraai die sampioene met die orige knoffel en gemmer. Kook vir slegs 'n paar oomblikke sodat die sampioene nog hard is. Sprinkel die ekstrak by en voeg weer die uie en murgpampoentjies by.
Voeg geleidelik die water en mielieblompasta by. Kook 'n paar oomblikke terwyl jy roer totdat die vloeistof begin verdik. Geur die gereg met sojasous en koljander. Bedien onmiddellik.
KOOL EN TAMATIESMOOR: (Selfs vir mense wat nie kool eet nie)
Sny kool fyn soos vir koolslaai. Smoor fyngesnyde uieringe en kool saam totdat kool amper sag is. Gooi een blikkie tamatie en uie smoor by. Kook deur. Kool moenie pap wees nie. Bedien warm.
ROSALINE KOOPMAN SE SOETPAMPOEN: [BOEREKOS – DINE VAN ZYL]
‘n Oondskottel vol boerpampoen, opgekap
125 g botter
2 E bruinsuiker
2 E heuning
½ k groengemmer
2 stukkies pypkaneel
Pak die oondskottel vol boerpampoen.
Stippel blokkies botter oor en geur met die res van die bestanddele.
Bak in die oond teen 180º C tot karamelagtig of in jou platboompot buite op die kole.
INGE SE ROOIKOOL EN APPEL: [BOEREKOS]
1 fyngekapte kool
1 fyngekapte ui
1 gerasperde groenappel
Bietjie water
Sit al die bestanddele in ‘n pot en kook tot sag.
KERRIE PYNAPPEL:
2kg vars pynappel in blokkies gesny
4 uie gekerf
2 kop water
1 kop asyn
Kook saam tot pynappel sag en half fyn is.
VOEG BY:
3 kop suiker
1 e kerriepoeier
1 t sout
2 t mosterd [poeier of aangemaak]
Kook goed deur en bind met 3 e maizina.
Heerlik saam met vleis.
SWEET POTATOES AND PECANS:
1 ½ lbs Sweet Potatoes
¼ Cup Toasted Pecans, chopped
1 Lime
¼ Cup Pineapple Juice
¼ cup Honey
Dash of cinnamon
Coat grill with non-stick cooking spray and pre heat.
In a bowl, mix together juice from lime, pineapple juice, honey and cinnamon. Add salt and pepper to taste.
Cut sweet potatoes into ½” thick slices. Lightly brush potato slices with juice mixture. Grill over direct heat for about 15 minutes turning every 5 minutes.
Place Pecans on aluminum foil and fold edges and seal. Grill for 4-5 minutes.
Transfer potatoes onto a serving platter, add pecans. Toss with juice mixture.
GROENTEGEREG SONDER MOEITE:
2 blikkies groenboontjies
2 blikkies aspersies
1 medium bottel smeerkaas
sout en peper na smaak
Gooi alles bymekaar en verhit op jou gassstoof of op die vuur. Makliker kry jy nie en dit is regtig lekker!
GEURIGE KOOL:
1 klein koolkop, gekerf
2 wortels, gerasper
2 uie, gekerf
1 kg maalvleis
1 pakkie hoendernoedelsop
5 ml borrie
2 eetlepels kerrie (matig)
1 teelepel sout
1 ml swartpeper
4 eetlepels botter
125 ml room
Gebruik ´n groot braaipan. Braai die uie in 4 eetlepels botter tot ligbruin. Voeg die kool by en roerbraai vir ongeveer 30 minute. Voeg nou vleis, wortels en geurmiddels by. Maak sop aan met 500 ml water en gooi helfte by. Prut vir 30 minute en gooi af en toe van die res van die sop by - of as dit nodig is kan meer water by gegooi word (moenie laat dit brand nie). Roer die room by. Bedien met “neut” gegeurde rys of vars broodjies en 'n mengelslaai.
OUMA NAKKIE SE GROENBOONTJIES:
1 middelslag ui, gekap
500g groenboontjies, gekerf
1 klein, ryp tamatie, geskil en gekap
sout en swart peper
1 med. grootte aartappel, geskil in blokkies gesny
kookwater
5ml margarien
10ml gekapte pietersielie
1 heel skaapstertjie [opsioneel, maar verleen besonderse smaak aan boontjies]
Braai ui liggies in 'n kastrol en voeg die groenboontjies, tamatie, aartappel, sout, peper en 'n bietjie kookwaterby indien nodig. Meng die groente liggies. Roer die margarien en pietersielie by. Sit warm voor.
PIESANG-PATAT:
2 koppie gaar patat
1 piesang, in skywe gesny
1 eier . geskei
2 e botter
2 e suiker
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.
PINEALLPE CURRY: [BAIE LEKKER EN IETS ANDERS]
1 tbsp uncooked long-grain or basmati rice
50g/2oz coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
1 x 7.5cm/3in cinnamon stick
1½ tsp fenugreek seeds
½ tsp cloves
½ tsp cardamom seeds (from about 10 green pods)
½ tsp black mustard seeds
1 tsp whole black peppercorns
3 dried red Kashmiri chillies
1 tsp ground turmeric
For the pineapple curry
4 tbsp vegetable oil
25g/1oz finely chopped garlic
100g/3½oz onions or shallots, peeled, finely sliced
1 x 5cm/2in cinnamon stick, broken into smaller pieces
24 fresh curry leaves (available from some Asian supermarkets)
6 x 2.5cm/1in slices pandan leaf (available from some Asian
supermarkets)
3 tbsp roasted Sri Lankan curry powder (see above)
1 tsp ground turmeric
1 x 400ml/14fl oz can coconut milk
650g/1lb 7oz pineapple chunks
4 green cayenne chillies, peeled, finely sliced
1 tsp salt
Preparation method
1. For the roasted Sri Lankan curry powder, heat a heavy-based,
deep-sided frying pan over a medium heat. Add the uncooked rice
and cook for 2-3 minutes, shaking the pan regularly, until the rice is
toasted and pale golden-brown. Transfer the toasted rice to a large
mortar or spice grinder and set aside to cool.
2. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.
3. In the same pan, repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.
less than 30 mins
KITTA SE SOETSTOWE ANYSPATATS: [BOEREKOS]
Bestanddele:
800 g patats
250 g botter
1½ k suiker (of minder)
1 t anys
Metode:
Skil die patats en sit dit in soutwater, sodat dit nie swart word nie.
Smelt die botter in ‘n dikboom kastrol.
Dreineer die patats en gooi dit in die kastrol.
Bedek dit onmiddellik met suiker.
Strooi anys oor, sit die deksel op en stowe tot die patats deurskynend is.
Nota van Dine: nee o gonna, dis te soet vir my, ek sal baie minder suiker gebruik, maar die kameraspan het weggelê!
SOUSBOONTJIES: [BOEREKOS]
Bestanddele:
2 k droë heerboontjies, oornag geweek en gedreineer
1 k suiker
½ k asyn
2 E botter
½ t sout
¼ t swartpeper
1 t mielieblom in ½ k water aangemaak
Metode:
Bedek die heerboontjies met water en kook tot dit sag is.
Voeg die suiker, asyn, botter, sout en swartpeper by.
Verdik dit met die mielieblom.
OUTYDSE GESTOOFDE PITPERSKES: [BOEREKOS]
Bestanddele:
500 g droëperskes, pit in [gebruik gewone droë perskes, as jy nie pitperskes het nie]
½ t sout
1 E suiker
1 t mielieblom, opgelos in ½ k water
Metode:
Was die droëperskes af.
Voeg sout en suiker by en bedek met water.
Kook dit lank tot dit sag is.
Verdik die sous met mielieblom wat in water opgelos is.
GESTOOFDE BOERBONE:
2 Kop. gesnipperde boerboontjies.
1 El. gekapte groenrissies.
1 Ui
2 middelmatige aartappels.
1 el. Botter
Metode:
Plaas boontjies in kokende water en kook 10 minute.
Dreineer. Voeg 1 kop. water, die gesnipperde ui en die aartappels by met sout na smaak.
Kook oor lae hitte tot al die water geabsorbeer is.
Voeg die botter by en druk fyn.
LEMOENPATAT OOR DIE KOLE:
1 klein patat . goed afgewas . nie geskil nie
20ml botter
3ml lemoenskil . gerasper
Plaas die patat op ‘n stukkie tinfoelie wat groot genoeg is sodat die patat goed daarin 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.
WORTELS MET DRUIWE: [KOOKKUNS]
100 ml botter
15 ml mielieblom
100 ml heuning
10 ml suurlemoensap
1 kg gaar warm jong worteltjies
300 g druiwekorrels
Smelt die botter. Roer die mielieblom by tot glad. Voeg die heuning en sap by en roer oor matige hitte tot dit begin kook. Voeg die wortels en druiwe by en roer totdat dit deurwarm en geglaseer is. Bedien dadelik.
GEBAKTE LEMOENWORTELS: [Onbekend]
Bestanddele
750 g Baba Wortels
3 e Bruin Suiker
3 e Margarien
3 e Lemoensap
Metode
Voorverhit oond tot 180º C. Kook die wortels tot sag. Smelt margarien in pan.
Roer suiker en lemoensap in. Plaas die wortels in 'n oondvaste bak. Gooi suiker mengsel oor die wortels. Plaas bak in oond. Roer gereeld. Hou in oond tot wortels gekristalliseer is.
LEMOENWORTELS:
Bestanddele
5 groterige geelwortels, geskil en in blokkies gesny
knippie sout
100ml lemoensap
5ml gerasperde lemoenskil
75ml suiker
12,5ml vlapoeier
Metode
Kook die wortels in ’n bietjie water met ’n knippie sout tot sag. Gooi die water af.
Meng die res van die bestanddele en voeg by die wortels. Laat stadig kook tot die sous verdik.
Mikrogolfmetode
Plaas die wortels met ’n knippie sout in ’n glasbak met ’n deksel. Voeg 12,5 ml water by.
Plaas die deksel op en mikrogolf 10 minute by 100 % krag. Meng die res van die bestanddele en giet oor die wortels. Plaas die deksel op en mikrogolf nog 3 minute by 70 % krag.
GROENTEKOEKIES:
4 aartappels
2 grt tamaties/wortels
2 uie
5e meel
4 eiers
Sout en peper na smaak
Rasper die aartappels, uie en tamaties met growwe rasper.
Voeg die res van die bestanddele by en bak in warm olie tot ligbruin en gaar.
Jy kan hierby ook bietjie gerasperde kaas voeg of stukkies gaar gekrummelde Spekvleisrepies.
Jy kan i.p.v. die tamaties ‘n blikkie gedreineerde gemengde groente gebruik
VINNIGE KOOLGEREG:
1 middelslag koolkop
1 kop gerasperde kaas
4 eiers
Margarien/botter
Sout na smaak
Knypie gerasperde neut
Rasper die kool op die growwe kant van ‘n rasper.
Kook in soutwater vir 10 minute.
Maak intussen die witsous aan.
Klop die eiers en voeg by die witsous.
Voeg die kool by die witsous en eiermengsel.
Voeg die neut by.
Skep in gesmeerde skottel.
Strooi kaas bo-oor.
Plaas stukkies botter op.
Bak in matige oonde vir 20 minute.
Vir buitegereg:
Roerbraai die kool tot sag en gaar.
Roer die witsousmengsel by en laat goed deurkook.
Voeg die neut by en roer deur.
Roer stukkies botter deur.
Strooi kaas bo-oor en laat toe om te smelt.
TAMATIESMOOR MET EIERS: [TV BOEREKOS]
1 groot ui, gekap
1 E vet of botter
2 E suiker
10 ryp tamaties, skilletjies afgetrek en fyngekap
½ t sout
4 peperkorrels
6 koljanderkorrels
4 kruinaeltjies
Ook nodig: 6 eiers
Braai die ui in die vet en strooi suiker oor.
Voeg die tamaties by, geur met sout, peper, koljander en kruinaeltjies en sit die deksel op.
Smoor tot dit gaar en waterig is.
Breek die eiers in die tamatiesmoor, sit die deksel op en posjeer tot dit gaar is.
SPINASIEKOEKIES:
1. Klits 3/4 koppie water en 1 groot eier saam.
2. Voeg 1 en 1/2 koppie meel, 1 teelepel sout, peper en 1 teelepel bakpoeier by en meng.
3. Was spinasie af en sny in repe. Meng met deegmengsel.
4. Skep met 'n lepel in pan met voorafverhitte olie.
5. Bak aan elke kant tot bruin (net 'n paar minute aan 'n kant - dis vinnig gaar).
6. Dit lewer so 15+ koekies, afhangende hoe groot skeppe jy skep.
TAMATIE VERRASSING:
3 tamaties
½ kop melk
1 kop meel
1 eier
½t sout
Meng die sout, meel, eier en melk tot 'n slap deeg.
Doop skywe tamatie daarin en braai aan albei kante.
Skep gemaalde vleis en gebraaide uie bo-op en bedien warm.
Jy kan ook net stukkie kaas bo-op sit en laat smelt.
PAMPOEN ONDER KOMBERSIE: [BAIE LEKKER]
Verklein die resep volgens gesinsgrote.
Kook pampoen vir 10 minute.
Dreineer.
Smeer bakskottel ruim met botter en rangskik pampoen hierin.
Meng die volgende:
1½ kop suiker
1/4 kop meel
1e botter
1t bakpoeier
4 eiers
1 kop melk
Gooi oor die pampoen, strooi fyn kaneel oor en bak tot bruin en gestol by 180 grade C.
KRUMMEL PAMPOEN: [YUMMY!!!]
Kook pampoen sag en dreineer goed.
1 kop vars broodkrummels
plus minus ½ kop suiker na smaak
1e botter of margarien
Braai suiker, krummels en botter saam tot goudbruin.
Roer dan by gaar pampoen.
Laat 'n paar minute saam braai en bedien dadelik.
MIELIEKOEKIES:
Lewer 25 – 30 koekies
Menige kind is gaande oor ’n mieliekoekie en dis ’n wonderlike ete, bygereg of peuselhappie. Dis vinnig om te maak, so maak sommer dubbel, want dis ’n lekker happie vir ’n kosblik.
1 x 420 g-blik geroomde suikermielies
140 g (250 ml) bruismeel
5 ml bakpoeier
2 eiers
100 ml melk
sout en varsgemaalde swartpeper na smaak
125 ml fyngerasperde Cheddarkaas
45 ml olyfolie om te braai
1.Plaas die suikermielies in ’n groot glasbak en sif die droë bestanddele bo-oor.
2.Roer die eiers en melk by en meng deeglik. Geur na smaak en roer die kaas by. Dit is ’n redelike loperige beslag.
3.Verhit ’n braaipan oor matige hitte, voeg 10-15 ml van die olie by en laat dit warm word. Skep lepelsvol beslag op die bodem en braai tot borrels bo-op vorm. Draai om en braai tot goudbruin en gaar.
4.Dreineer op kombuispapier en hou warm. Herhaal met die orige beslag en voeg nog olie by soos nodig. Moenie die koekies te groot maak of te veel olie gebruik nie.
5.Sit voor as ’n ete met ’n slaai, as peuselhappie of bygereg met worsies, frikkadelle of hoender.
Wenke:
1.Vervang bruismeel met semelryke bruismeel en voeg ’n bietjie ekstra melk by, indien nodig.
2.Roer 100 ml fyngekapte ham, salami, gaar spek of gedreineerde tuna by beslag.
3.Roer 30 ml gekapte vars of 5 ml gedroogde gemengde kruie of tiemie by die beslag.
ANTON SE ITALIAANSE SPINASIETERT:
2 pakkies skilferkorsdeeg
1 rooi ui, opgekap
1 bos spinasie, opgekap
1 koppie parmesaankaas, gerasper
1 eierwit
Metode
Rol die deeg uit.
Braai die ui in olie tot deurskynend.
Strooi die ui op die een vel skilferkors.
Bedek dit met spinasie en sprinkel die kaas bo-oor.
Plaas die ander vel skilferkors bo-op.
Vou die kante om en rol vas met 'n roller.
Smeer die bokant met die eierwit.
Bak teen 180 grade vir 25 minute, kan ook op toeknyprooster gedoen word buite.
Sodra dit gaar is, kan jy dit en blokkies, of sirkels of langwerpige strooitjies sny.
Bedien as voorgereg saam met sop of slaai.
HEERLIKE PAMPOENMOES BY BRAAIVLEIS:
62.5 ml suiker (1/4k)
20 ml fyn kaneel (4t)
8 snye brood, aan altwee kante botter gesmeer
500 g pampoen, in skywe gesny
50 ml ekstra botter (4e)
Meng die suiker en die kaneel saam. Pak 'n laag brood in 'n gesmeerde oondskottel. Sprinkel met 'n bietjie kaneelsuiker.
Pak 'n laag pampoen bo-oO£. Herhaal die lae, tot die pampoen en brood opgebruik is. Eindig met 'n laag pampoen. Stip ekstra botter op die pampoenlaag. Bak by 160°C (325°F) vir 30 minute.
GEBAKTE HEEL PAMPOEN:
1 kleinerige, heel pampoen
45 ml botter
1 ui, gekap
3 knoffelhuisies, gekap
1 x 250 g repiespek, gesnipper
500 ml bevrore ertjies
30 ml basielpesto
750 ml vars broodkrummels
2 wiele fetakaas, gekrummel
’n Halwe wig bloukaas, gekrummel
Vars gemaalde swartpeper
250 ml room
Voorverhit die oond tot 180 °C en voer ’n oondbak met ’n groot vel foelie uit/KAN OOK IN POTJIE BUITE GEMAAK WORD. Sny die bokant van die pampoen af en hou eenkant. Skep die pitte en vesels uit en gooi weg. Sit die uitgeholde pampoen in die voorbereide oondbak. Smelt die botter in ’n pan en braai die ui daarin tot sag. Voeg die knoffel en spekvleis by en braai tot gaar. Voeg die ertjies en pesto by en braai tot die ertjies ontdooi is. Verwyder van die hitte en roer die krummels en kase by.
Geur goed met vars gemaalde swartpeper. Skep die mengsel in die pampoen en giet die room oor. Bedek met die pampoen se bokant en vou die foelie se kante oor die pampoen sodat dit heeltemal bedek is. Bak vir 2½ uur tot die pampoen baie sag is. Sit voor as ’n ete, met slaai of as bygereg by ’n braai.
Lewer agt porsies.
SWEET AND SOUR CABBAGE: [YUMMY]
about 1 1/2 lb. red or green cabbage
2 medium apples
½ cup. Coca-Cola
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. bacon drippings
1 tsp. salt
½ to 1 tsp. caraway seed
Coarsely shred or cut cabbage (should measure 3 cups). Core and dice unpeeled apples. In pan, toss together all ingredients. Cover and simmer until cabbage is tender, about 25 minutes. Stir occasionally.
Makes 4 (½ cup) servings.
ERTJIE KAPOKAARTAPPELS:
Goeie manier om kinders ook groente te laat eet.
560 ml bevrore ertjies
2 aartappels, geskil
20 g botter
80 ml warm melk
20 g kruisement, fyngekap
sout en varsgemaalde swartpeper
Kook die aartappels en ertjies apart tot sag. Dreineer albei. Maak die aartappels en ertjies apart fyn. Meng die botter en warm melk met die aartappels. Voeg die fyngemaakte ertjies en kruisement by.
Geur met sout en swartpeper.
Om voor te sit:
Skep van die lamsvleis in elke deegbakkie en skep van die ertjiekapokaartappels bo-op.
MURGPAMPOENTJIE ROERBRAAI:
1 groot ui, gekap
25ml olie
1 groot, ryp tamatie, geskil en in skyfies gesny
400g murgpampoentjies, in ringetjies gesny
sout en swartpeper na smaak
5ml suiker
Metode
Soteer die gekapte ui liggies in die olie.
Voeg die res van die bestanddele by en roerbraai oor matige hitte tot gaar.
SPEKBOONTJIES:
500g vars groenboontjies
250g swoerdlose ontbytspek
30ml botter of margarien
15ml olie
5ml grof gemaalde swartpeper
Metode
Sny die punte van die boontjies af en maak hopies van 5 - 6 boontjies elk.
Draai ’n repie spek om elke hopie boontjies en steek dit met ’n peuselstokkie vas.
Smelt die botter of margarien en olie in ‘n pan en braai die spekboontjies oor matige hitte.
Strooi peper oor terwyl dit braai.
Draai gereeld om en verwyder van hitte wanneer die spek gaar is.
Sit warm voor.
SOETPAMPOEN IN JOU PLATPOTJIE:
2 skyfies ui
25ml botter
750g geskilde ryp boerpampoen of botterskorsie, in skyfies gesny
150ml bruinsuiker
2ml fyn kaneel
knippie sout
knippie swartpeper
25ml water
Metode
Braai die ui liggies in die botter tot deurskynend.
Voeg die pampoen en dan die res van die bestanddele by.
Moenie roer nie.
Bedek en kook oor lae hitte totdat die pampoen sag is.
Verwyder die deksel en braai die pampoen totdat die sous taai raak.
Roer liggies.
MALVASKORSIES:
3 - 4 skorsies, gehalveer
500ml water
3ml sout
6 - 8 malvalekkers
10ml suiker
5ml fyn kaneel
Metode
Kook die skorsies 20 minute in die water met sout of totdat die skorsies sag is.
Haal die skorsies uit die water en ontpit.
Plaas ’n malvalekker in elke skorsie en strooi ’n mengsel van suiker en kaneel oor.
Plaas die skorsies in ’n platboompot sit die deksel op en rooster 5 - 10 minute totdat die lekkers gesmelt en effens bruin is.
ROMERIGE SKORSIES:
2 - 3 groot skorsies, gehalveer en ontpit
1ml knoffelpoeier (of na smaak)
5ml droë pietersielie
sout en peper na smaak
15ml koffieverromer of 25ml vars room
Metode
Kook die skorsies tot sag in water en skep die pulp uit die dop.
Dreineer baie goed.
Druk die pulp fyn.
Voeg die res van die bestanddele by en meng goed.
MURGPAMPOENTJIE EN SAMPIOENEGEREG: [HEMELS!]
250g knopiesampioene, afgespoel en in skywe gesny
500g murgpampoentjies, in ringe gesny
1 groot ui, in ringe gesny
50g botter of margarien
3ml swartpeper
3ml geuropwekker
10ml tamatiepuree
5ml suiker
Metode
Braai die sampioene, murgpampoentjies en ui 5 minute in botter of margarien, of tot die ui deurskynend is.
Voeg die res van die bestanddele by en roer goed deur.
Bedek en laat 20 minute prut.
Verwyder die deksel en laat nog 5 minute prut.
Sit warm voor saam met enige vleisgereg of as ’n warm slaai.
GEBRAAIDE WORTELS EN MURGPAMPOEN:
300g Murgpampoen
300g Wortels
½ rooi ui
15g botter
5 ml sout
10 ml Basalmiese Asyn
15 ml strooisuiker (kan Hullets se sugalite ook gebruik)
2.5 ml peper
Knypie gemmer
100 ml water
METODE:
Sny murgpampoen (in die skuinste) en so ook die wortels. Spoel af.
Kerf rooi ui.
Neem die botter, sout, ui, strooisuiker, peper, gemmer en braai in pan tot bruin.
Voeg water by.
Braai wortels en pampoen vir so 15-25 min op lae hitte.
Dit moet sag en bruin wees.
SOETPATAS MET BRANDEWYN:
450g Patas
2el Heuning
Koppie Brandewyn
3el Bruinsuiker
5el Broodkrummels
Gerasperde Lemoenskil
Botter
Knypie sout
So Gemaak:
1. Kook patats in sout water vir 15 min.
Sny in skywe en plaas in gesmeerde oondpan of platboompot.
2. Meng heuning met koppie brandewyn en giet oor patats.
3. Meng bruinsuiker, broodkrummels en lemoenskil saam, strooi dan bo-oor patats.
4. Sit klontjies botter op en bak in matige oond tot goudbruin of in platboompot tot lekker bruin en stroperig.
ROOIBOSTEE PATATS:
Maak rooibostee aan – so 2 sakkies – 500 ml – lekker sterk
Smelt so 125 gr botter en so 1 x k suiker in ‘n pot.
Gooi die rooibostee by.
Gooi so 1 tl sout in.
Sny patats in blokkies en gooi dit by.
Laat dit kook tot patats sag is – moenie baie roer nie, anders maak jy ‘mash’!!
Meng 2 tl vlapoeier met bietjie water en roer by en laat deurkook.
SAMPIOENTERT BY BRAAIVLEIS: [HEMELS LEKKER!] deur Aletta Lintvelt]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 1 uur
Die rand raak lekker bros endie pap absorbeer die sampioene se sous.
Jy benodig
•2 koppies water
•½ teelepel sout
•225g braaipap, of ’n mengsel van polenta en mieliemeel
•2 koppies gruyèrekaas, gerasper
•1 klein ui, fyngekap
•2 knoffelhuisies, fyngekap
•750g (3 pakkies) gemengde bruin en portobellosampioene, in skyfies gesny
•olyfolie of botter
•¼koppie balsemiekasyn
•2 eetlepels bruinsuiker
•4 eetlepels sojasous
•¼koppie pietersielie, gekap
•2 eetlepels vars tiemie of roosmaryn, gekap
Só maak jy
1.Verhit die water en sout tot kookpunt. Roer die meel by en laat dit vir 20 minute prut tot dit gaar is.
2.Roer ’n hand vol kaas by die pap in.
3.Spoel ’n vlak bak (20 x 30cm) met koue water uit (dit keer dat die pap vassit) en keer die pap daarin uit. Sprei dit eweredig uit. Bedek dit met foelie en laat die pap oornag afkoel.
4.Braai die ui, knoffel en sampioene in ’n bietjie botter of olyfolie in ’n pan. Gooi die asyn, suiker, sojasous en gekapte kruie ná 5minute by. Laat die helfte van die vloeistof wegkook. Proe en voeg nog sojasous, asyn of suiker na smaak by, en laat prut. Verwyder dit van die hitte en voeg 2 eetlepels botter by.
5.Keer die koue pap op ’n werkoppervlak uit en sny dit in twee ewe groot blokke. Sit die een blok op ’n oondpan wat met botter of olyfolie gesmeer is. Skep driekwart van die sampioenmengsel op die pap en strooi ’n hand vol kaas bo-oor. Sit die ander blok pap soos ’n kors bo-op. Strooi die res van die kaas bo-oor en besprinkel met ’n klein bietjie olyfolie.
6.Bak dit vir 30 minute by 180°C tot die bokant bros is. Sny die tert in skywe en sit dit saam met die res van die sampioensous bo-oor voor.
EIERVRUG- EN LENSIEKERRIE VIR MEATLESS MONDAY:
Lensies, kos vir armes en koninklikes, word hier deel van eiervrug met sy adellike pers kleed. Francois se dhal is so lekker dat ‘n raj hoogs tevrede sal wees.
Maak 4 porsies
100 g rooi lensies
150 g bruin lensies
60 ml olie
1 groot ui, in skywe gesny
15 ml garam masala
5 ml borrie
50 g grondboontjies, grof gekap
25 g droë klapper
30 ml blatjang
800 ml aftreksel
2 groot eiervrugte in blokkies gesny met die skil aan
15 ml suurlemoensap
Sout en peper
Plaas die lensies in ‘n kastrol en bedek met koue water. Verhit tot kookpunt en kook stadig vir 10 minute. Dreineer. Verhit die olie in ‘n braaipan en braai die uie tot sag.
Voeg die garam masala en borrie by. Kook vir 2 – 3 minute en roer aanhoudend. Voeg die eiervrug by en braai totdat die eiervrug begin kleur aanneem. Voeg die lensies, grondboontjies, klapper, blatjang, suurlemoensap en aftreksel by. Verhit tot kookpunt en roer. Sit die deksel op en prut stadig vir 30 minute. Proe en voeg sout en peper by na smaak. Bedien warm met rys of roti.
{Interessant} Lensies, ook genoem dhal, en droë bone is so ‘n belangrike stapelvoedsel in Indië dat in die volksmonds gepraat word van ‘om jou dhal roti te verdien’ – soos ons sou praat van ‘om jou brood te verdien’.
SAMBALS
Geen kerrie-maaltyd is volledig sonder ten minste een tipe sambal nie, selfs al is dit net ‘n opgekapte rissie of vars ui.
Tamatie en uie Kachoomber
Maak 6 porsies
3 groot tamaties in blokkies gesny
2 groot uie fyngekap
3 knoffelhuisies fyngekap
‘n handvol vars koljander (dhania) grof gekap
30 ml asyn
Sout en peper na smaak
Meng al die bestanddele saam en bedien saam met kerrie.
PINEAPPLE CURRY:
less than 30 mins
1 tbsp uncooked long-grain or basmati rice
50g/2oz coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
1 x 7.5cm/3in cinnamon stick
1½ tsp fenugreek seeds
½ tsp cloves
½ tsp cardamom seeds (from about 10 green pods)
½ tsp black mustard seeds
1 tsp whole black peppercorns
3 dried red Kashmiri chillies
1 tsp ground turmeric
For the pineapple curry
4 tbsp vegetable oil
25g/1oz finely chopped garlic
100g/3½oz onions or shallots, peeled, finely sliced
1 x 5cm/2in cinnamon stick, broken into smaller pieces
24 fresh curry leaves (available from some Asian supermarkets)
6 x 2.5cm/1in slices pandan leaf (available from some Asian
supermarkets)
3 tbsp roasted Sri Lankan curry powder (see above)
1 tsp ground turmeric
1 x 400ml/14fl oz can coconut milk
650g/1lb 7oz pineapple chunks
4 green cayenne chillies, peeled, finely sliced
1 tsp salt
Preparation method
1. For the roasted Sri Lankan curry powder, heat a heavy-based,
deep-sided frying pan over a medium heat. Add the uncooked rice
and cook for 2-3 minutes, shaking the pan regularly, until the rice is
toasted and pale golden-brown. Transfer the toasted rice to a large
mortar or spice grinder and set aside to cool.
2. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.
3. In the same pan, repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.
RATATOUILLE MET FETA:
Lewer 6 – 8 porsies
15 ml (1 e) olyfolie
3 uie, grof gekap
2 knoffelhuisies, gekneus
2 eiervrugte, in blokkies gesny
250 g sampioene, in kwarte gesny
1 elk rooi- en groen soetrissies, ontpit en in blokkies gesny
4 murgpampoentjies, in skyfies gesny
3 ryp tamaties, geskil en gekap
15 ml (1 e) tamatiepasta
15 ml (1 e) balsamiese asyn
5 ml (1 t) sagte bruinsuiker
30 ml (2 e) gekapte vars of 10 ml (2 t) gedroogde basiliekruid of tiemie
2 skywe fetakaas, in blokkies gesny (opsioneel)
20 swart olywe, ontpit en gehalveer (opsioneel)
sout en varsgemaald swartpeper na smaak
1.Verhit olie in ’n groot braaipan en braai uie en knoffel tot sag. Voeg eiervrug by en braai tot goudbruin.
2.Voeg sampioene en soetrissies by en soteer tot sag, maar nie heeltemaal gaar nie. Moenie die groente te veel roer nie, want dit sal pap word.
3.Voeg murgpampoetjies by en soteer vir nog ’n paar minute. Roer tamaties, tamatiepasta, asyn en suiker by.
4.Verlaag die hitte en sit ’n deksel op. Prut vir 15 minute, haal die deksel af en prut nog 10 minute.
5.Roer kruie, feta en olywe by en geur na smaak met sout en peper.
Wenke
1.Vir ’n vullende maaltyd: berei ratatouille in ’n wye-basis pan. Maak 4-6 holtes/openinge in die sous, skink ’n bietjie olie in elke opening en breek ’n eier in elkeen. Sit ’n deksel op en bak die eiers tot na jou smaak gestol het. Sit op dik snye roosterbrood voor.
2.Voeg ‘n blik bone, kekerertjies of lensies by die sous vir ’n vegetariese maaltyd en sit dit op ’n stysel van jou keuse voor.
3.Ratatouille is heerlik saam met enige Italiaanse kruie bv. pietersielie of origanum.
4.Sit die ratatuouille saam met rys, pasta, kapok- of gebakte aartappels voor.
5.Verdubbel die resep en vries vir nog ’n maaltyd.
6.Roer ’n bietjie kerriepoeier of komyn by die ratatouille vir ’n ander variasie en sit met koljanderblare voor.
7.Vegetariese lasagne: gebruik ratatouille in plaas van maalvleis en pak tussen lae pasta en witsous.
VINNIGE PAMPOENPOFFERS: [Deur Aletta Lintvelt]
Jy kan die pampoen met kool, wortel, mieliepitte of selfs bevrore of geblikte groente vervang.
Jy benodig
1.2 eiers
2.1 koppie melk
3.1 teelepel sout
4.1½ koppie meel
5.1½ teelepels bakpoeier
6.1 teelepel fyn komyn (neutmuskaat, kaneel of rissie is ook lekker)
7.1 botterskorsie, geskil en fyn gerasper (4-5 koppies) olie
Só maak jy
1.Klits die eiers saam met die melk. Meng al die droë bestanddele en sif dit by die melkmengsel in. Meng alles goed saam.
2.Sit die botterskorsie in ’n bak en vou die beslag bietjies-bietjies in. Stop sodra die botterskorsie net-net bedek is en met die beslag bind.
3.Wanneer die olie warm genoeg is, skep sowat twee eetlepels beslag per poffer in die pan. Bak die poffers totdat die een kant mooi goudbruin is voordat jy dit omdraai. Dit sal ongeveer 2-3 minute aan elke kant bak.
PAMPOENBOBOTIE: [Deur Marlene van Eeden]
Marlene sê: Dié pampoenbobotie is maklik, maar lyk indrukwekkend. Dis boonop spotgoedkoop én daar's niks potte en panne wat later gewas moet word nie!
Bestanddele
• ’n groenskil-boerpampoen (dis minder waterig as gewone boerpampoen)
• ’n dik sny brood, korsies afgesny
• 1½ koppie melk
• 2 eetlepels sonneblomolie
• 2 teelepels botter
• 2 uie, gekap
• 2 knoffelhuisies, gekneus
• 5 teelepels kerriepoeier
• 2 teelepels sout
• 2 eetlepels blatjang
• 1 eetlepel fyn appelkooskonfyt
• 1 eetlepel Worcestersous
• 1 teelepel borrie
• 5 teelepels bruinasyn
• 1 kg beesmaalvleis
• 3 eiers
• 6 eetlepels sultanarosyntjies (opsioneel)
• nog ’n knypie sout en borrie
• 1-2 lourierblare
Só maak jy
1. Haal ’n bietjie lyf af. Sny die boonste deel van die pampoen versigtig af en hou dit eenkant sodat jy dit later as ’n “hoed” kan gebruik (moenie dié deel bak nie). Hol die pampoen versigtig in die middel uit, maar los ’n lekker dik laag om die rande. Week intussen die brood in die melk.
2. Bring daai geur! Verhit die olie en botter in ’n groot pan en braai die uie en knoffel. Gooi die kerriepoeier, sout, blatjang, konfyt, Worcestersous, borrie en asyn by en meng dit goed.
3. Van pienk na bruin. Druk die melk uit die brood (hou die melk eenkant) en maak die brood fyn voordat jy dit saam met die maalvleis en sultanas in die pan gooi. Laat dit oor lae hitte prut terwyl jy dit roer totdat die vleis nie meer pienk is nie. Haal die vleis dadelik van die plaat af en meng een geklitste eier by voordat jy dit in die uitgeholde pampoen skep.
4. Amper daar. Klits die orige twee eiers saam met die melk waarin jy die brood geweek het. Gooi ’n knippie sout en die borrie by. Gooi die mengsel oor die vleis in die pampoen en sit dit in ’n pan met ’n bietjie water.
5. Maak die wêreld vir hom warm. As jy die resep by die huis probeer, kan jy die pampoen vir twee uur in die oond bak. Haal dit uit en sit die “hoed” terug. Op ’n oop vuur kan jy die pampoen in ’n gietysterpot met ’n bietjie water sit en kole rondom pak. Laat dit vir omtrent twee uur gaar word (sonder om die deksel op te sit) totdat die vleismengsel gestol het. Haal dit van die kole af en sit die “hoed” terug.
6. Dis etenstyd! Sit die bobotie voor saam met ’n mengsel van bruin-en-wilderys.
SAMPIOENTERT: [Deur Aletta Lintvelt]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 1 uur
Die rand raak lekker bros endie pap absorbeer die sampioene se sous.
Jy benodig
•2 koppies water
•½ teelepel sout
•225g braaipap, of ’n mengsel van polenta en mieliemeel
•2 koppies gruyèrekaas, gerasper
•1 klein ui, fyngekap
•2 knoffelhuisies, fyngekap
•750g (3 pakkies) gemengde bruin en portobellosampioene, in skyfies gesny
•olyfolie of botter
•¼koppie balsemiekasyn
•2 eetlepels bruinsuiker
•4 eetlepels sojasous
•¼koppie pietersielie, gekap
•2 eetlepels vars tiemie of roosmaryn, gekap
Só maak jy
1.Verhit die water en sout tot kookpunt. Roer die meel by en laat dit vir 20 minute prut tot dit gaar is.
2.Roer ’n hand vol kaas by die pap in.
3.Spoel ’n vlak bak (20 x 30cm) met koue water uit (dit keer dat die pap vassit) en keer die pap daarin uit. Sprei dit eweredig uit. Bedek dit met foelie en laat die pap oornag afkoel.
4.Braai die ui, knoffel en sampioene in ’n bietjie botter of olyfolie in ’n pan. Gooi die asyn, suiker, sojasous en gekapte kruie ná 5minute by. Laat die helfte van die vloeistof wegkook. Proe en voeg nog sojasous, asyn of suiker na smaak by, en laat prut. Verwyder dit van die hitte en voeg 2 eetlepels botter by.
5.Keer die koue pap op ’n werkoppervlak uit en sny dit in twee ewe groot blokke. Sit die een blok op ’n oondpan wat met botter of olyfolie gesmeer is. Skep driekwart van die sampioenmengsel op die pap en strooi ’n hand vol kaas bo-oor. Sit die ander blok pap soos ’n kors bo-op. Strooi die res van die kaas bo-oor en besprinkel met ’n klein bietjie olyfolie.
6.Bak dit vir 30 minute by 180°C tot die bokant bros is. Sny die tert in skywe en sit dit saam met die res van die sampioensous bo-oor voor.
SHIITAKE-SAMPIOENMOUSS: [ONBEKEND]
500 ml shiitake-sampioene
20 ml vars tiemie
5 ml grasuie
100 g botter of meer
sout, swartpeper
Braai sampioene, grasuie, tiemie (gekneus en stokkies verwyder)
met botter vinnig in ’n pan.
1 pakkie sampioensop
200 ml dik gekookte room
100 g parmesaan
Gooi die soppakkie by die sampioene. Voeg dan die room by. Kook tot gaar en voeg die parmesaan by.
Laat afkoel.
Klits 500 ml room tot sag maar ferm.
Versap die afgekoelde sampioene tot die verlangde fynheid.
Ek hou van growwer.
Week 15 ml gelatien in koue water.
Smelt, voeg dit by die sampioene en vou dan die room in.
Voer ’n geskikte houer uit met dun gesnyde ham, gooi die
sampioenmousse binne-in, laat stol en keer uit.
Bedien ’n aarbei en balsamiese sous saam met die gereg.
PATAT EN PAMPOENGEREG: [Annatjie van Staden]
Hierdie dis gaan lekker saam met braaivleis en kan selfs as 'n nagereg voorgesit word.
Jy benodig
1 kg pampoen of patats, in blokkies gesny
Sout en peper na smaak
30g botter
100g gerasperde cheddarkaas
1 koppie room, geklop
100g gerasperde mozzarellakaas
Só maak jy
1 Voorverhit die oond tot 180 °C en rangskik die pampoen- of patatblokkies in 'n oondbak.
2 Stip dit met 'n bietjie botter en geur dit met sout en peper. Bak dit tot net-net gaar en hou dit eenkant.
3 Roer die cheddarkaas en room deur die gaar groente en sprinkel die mozzarellakaas bo-oor.
4 Bak dit vir 15-20 minute of tot dit goudbruin is.
KANEEL-PAMPOENKOEKIES: [ROBERTSONS RESEPTE]
2 groot eiers
2 koppies oondgeroosterde
pampoen, fyngedruk
½ koppie meel
½ t Robertsons Atlantic Sea
Sout
1 t ROBERTSONS CINNAMON
2 t bakpoeier
2 t suiker
1 koppie sonneblomolie
KANEELSUIKER
½ koppie suiker 2 t ROBERTSONS CINNAMON
1 Klop die eiers en die pampoen saam.
2 Voeg die res van die bestanddele, buiten die olie, by en meng goed om ’n dik beslag te vorm.
3 Verhit die olie oor matige tot hoë hitte.
Skep groot lepels vol van die beslag in die pan met baie spasie tussen die verskillende pampoenkoekies, want die beslag gaan effe sprei. Braai tot klein blasies bo-op verskyn. Draai dit om en braai die ander kant tot goudbruin en pofferig.
4 Sit dadelik voor met lekker baie kaneelsuiker.
Genoeg vir 4
GEROOSTERDE BEET MET HEUNING, ROOIWYN EN KOLJANDER: [ROBERTSONS RESEPTE]
1 kg beet
½ koppie olyfolie
3 huisies knoffel, liggies gekneus
1 e ROBERTSONS WHOLE CORIANDER
2 e rooi wynasyn
2 e heuning
Robertsons Atlantic Sea Salt en Robertsons Freshly Ground Whole Black Peppercorns
1 Voorverhit die oond tot 200 °C of doen dit buite oor die kole.
2 Skil die beet en sny dit middeldeur. Meng met die knoffel, olyfolie, rooi wynasyn, heuning en ROBERTSONS WHOLE CORIANDER. Geur met Robertsons Atlantic Sea Salt en Robertsons Freshly Ground Whole Black Peppercorns.
3 Voer ’n bakplaat met foelie uit. Voeg die beet by en bak vir een uur of tot sag en gekaramelliseer. Sit warm voor met die pan-sappe.
Genoeg vir 4.
BOONTJIEGEREG VIR BRAAI:
Bestandele
+- 1 kg gekerfde boontjies (jy kan blikkies gebruik as dit jou pas)
Sout en peper
1 Groot ui (gekap)
1 Pakkie spek in stukkies gesny
1 pak Chipniks (fyn gerol)
1.5 koppies witsous
Gerasperde Cheddarkaas
Metode
Kook boontjies baie sag. Voeg die sout en peper na smaak by.
Braai die ui en spek. Roer die chipniks by en dan die witsous.
Plaas boontjies in 'n gesmeerde oond bak en gooi mengsel bo op.
Strooi die gerasperde kaas bo oor en bak @ 180 grade tot kaas bruin word.
VREDENDAL POFADDER: (KOMKOMMER IN FOELIE OP DIE VUUR) RSG RESEPTE
Bestanddele
1 groot Engelse komkommer
1 eetlepel botter
Knoffel en parmesaan-speserye
Metode
Sny komkommer in die lengte, maar nie heeltemal deur nie.
Meng die botter en speserye goed en sit dit in die komkommer.
Vou komkommer toe in foelie en sit op die kole.
VINNIGE ROERBRAAI MET GROENBONE EN VARKVLEIS:
Sny die groenboontjies in groterige stukke.
Roerbraai tot amper gaar.
Verwyder uit pan en hou eenkant.
Roerbraai gemaalde varkvleis of stukkies varkwors, uit die omhulsel gehaal en in happiegrote stukkies gesny vir ongeveer 2 minute. [jy kan ook hoender gebruik, as vark jou nie aanstaan nie]
Voeg nou 'n goeie skud of 2 - 3 droë sherry by, sojasous en chili knoffelsous en roerbraai tot vleis gaar is.
Voeg die bone by en roer goed deur.
As jy nie van chili hou nie kan dit uitgelos word.
Voeg ook so 2 - 3 knoffelhusies gekerf by.
Roerbraai tot alles goed gaar is en lekker warm is.
Bedien saam met rys en 'n gebakte eier waarvan die geel nog bietjie loperig is.
Tot die kids lief hierdie!
Baie lekker en vullende ete.
SKILFERKORSDEEG MET WATERBLOMME:
6 porsies
400 g skilferkorsdeeg — ontdooi
waterblommetjies
1 ui
aartappels
suurlemoensap
sout & peper
Rol deeg uit en druk sirkels uit. Druk kleiner sirkels in die middel van die helfde van die sirkels en verwyder die binne-sirkels.
Plak deeg-ringe op sirkels met ‘n klein bietjie water en bak teen 200ºC tot gepof. Hol middel uit. Kook die waterblomme met ‘n ui en aartappels tot sag. Geur met suurlemoensap, sout en peper. Skep waterblomme in deegbakkies en bedien as voorgereg.
WATERBLOMMETJIE FRITTERS:
12 porsies
820 g sag gekookte waterblommetjies
10 ml gesmelte botter
10 ml cheddar kaas — fyn gerasper
1 klein ui — gerasper
250 ml witbroodkrummels
50 ml meel
2 klein eiers
olie vir braai
sout en vars gemaalde peper
Meng en verwerk waterblomme, botter, kaas, ui,190 ml broodkrummels, meel, 1 eier en geurmiddels in die voedselverwerker. Verkoel in yskas. Vorm klein fritters 1 cm dik en rol in meel. Klits orige eier met ’n klein bietjie water en dip die fritters in die mengsel. Rol die fritters dan in die oorblywende broodkrummels en braai in warm olie tot goudbruin.
Bedien as ligte ete met olywe, kaas en ’n glas wit wyn.
Die fritters kan ook bedien word saam met geroosterde vleis. Gaar maalvleis kan ook by mengsel gevoeg word voordat fritters gevorm word.
VOëLVLEI WATERBLOMMETJIEBREDIE:
6 porsies
1 kg skaapvleis in blokkies gesny
2 medium uie
1 kg waterblomme
250 ml gesnipperde ontbytspek
3 medium aartappels — in blokkies gesny
sout & peper
250 ml vleisaftreksel
vars suurlemoensap na smaak (± 15 ml) of 2 suurappels gekap
Spoel waterblomme deeglik. Braai vleis, wat met sout en peper besprinkel is, tot bruin. Haal vleis uit en braai uie goudbruin in dieselfde vet. Sit vleis terug in kastrol, voeg al die ander bestandele, behalwe suurlemoensap by. Laat stowe stadig tot vleis sag is. Moet nie onnodig roer nie. Vul aan met klein hoeveelhede vleis-ekstrak indien nodig. Wanneer gaar, geur met suurlemoensap. Bedien met rys.
PAMPOENTERT IN JOU POT:
Pampoen is ’n heerlike groentesoort om saam te neem op safari. Dis veelsydig en hou lank sonder om sleg te word.
Jy het nodig (vir 6-8 porsies):
3 koppies gaar pampoen (boerpampoen of botterskorsie), fyngemaak
1 x 380 g-blik Ideal-melk
1 koppie koekmeel
1 koppie volroommelk
2 teelepels bakpoeier
1 teelepel sout
1 koppie suiker
2 eiers, geklits
2 eetlepels botter of margarien, gesmelt (plus ekstra om die pot te smeer)
kaneelsuiker
Dan maak jy só:
Smeer ’n platboompot deeglik met botter.
Meng al die bestanddele behalwe die kaneelsuiker en gooi dit in die pot.
Sit die pot se deksel op en sit dit oor matige kole.
Sit ’n paar warm kole op die deksel.
Bak dit vir ’n uur of langer, totdat die pampoentert gestol het.
Druk ’n skerp mes in die middel om te toets of dit gaar is.
As dit skoon uitkom, is die tert gaar.
Strooi kaneelsuiker oor en sit warm voor.
WENK:
As jy brood of enige gebak in ’n platboompot wil gaarmaak, onthou om die hitte onder die pot laag te hou anders brand die inhoud gou.
Pak ’n paar warm kole op die deksel en vervang dit met warm kole as dit te koud word.
Dit is nuttig om ’n vel foelie, groter as die pot se deksel, oor die pot te sit voordat jy die deksel opsit.
As ’n mens die deksel oplig, keer die foelie dat daar kole of as in die kos val.
GEBAKTE BEET MET MOZZARELLA: [Deur ARINA DU PLESSIS]
4 groot bete, opgekook en in dik skywe gesny
250 ml gerasperde mozzarella
30 ml mayonnaise
2 eiergele
15 ml Dijon-mosterd
Sout en vars gemaalde swartpeper na smaak
50 g okkerneute, liggies gerooster
30 ml louwarm, loperige heuning
Voorverhit die oond tot 200 °C. Pak die beetskywe op ’n gesmeerde bakplaat. Meng die mozzarella, mayonnaise, eiergele en mosterd goed saam en geur met sout en swartpeper.
Skep ’n lepelvol op elke skyf beet en sprinkel die neute oor. Oondrooster vir 10-15 minute tot die kaas borrelend is. Haal uit die oond en drup die heuning oor. Sit dadelik voor.
Lewer vier porsies.
Kan ook buite oor die kole gedoen word.
GEBRAAIDE EIERVRUG MET JOGHURT: [Deur Barbara Joubert, SARIE]
Met 3 eiervrugte kan jy ver kom. (Besluit hoeveel snye eiervrug jy vir elk wil voorsit.) Dis ook mooi om op ’n groot bord voor te sit sodat almal hulself kan help.
6 porsies
1.3 groot eiervrugte in lang skywe gesny
2.sowat 300 ml olyfolie
3.2 knoffelhuisies, fyngedruk
4.hand vol vars basiliekruid
5.250 ml Bulgaarse of Griekse jogurt
6.sout en vars gemaalde swartpeper na smaak
•Verhit sowat 100 ml olyfolie in ’n pan.
•Onthou, eiervrug is soos ’n spons - olie moet die pan goed bedek.
•Braai die eiervrug (nie al die skywe gelyk nie) saam met die knoffel vir sowat 5 minute aan weerskante tot mooi bruin.
•Voeg nog olyfolie by as al die olie deur die eiervrug geabsorbeer is.
•Geur met sout en swartpeper.
•Dreineer op kombuispapier en laat in die yskas afkoel.
•Rangskik die eiervrug op ’n bord, breek vars basiliekruid oor en rond af met ’n eetlepel jogurt.
SOETPATATS MET 'N IETS ANDERS: [CASS ABRAHAMS - FOTO:
RUVAN BOSHOFF]
Almal kan soetpatats maak. Hierdie resep het egter ’n ekstra bestanddeel wat jou gaste met ’n nuwe smakie sal verras.
Jy benodig
100g botter
2 kaneelstokkies
4 kardemompeule
1 kg patats, gewas en in dik skywe gesny
1 koppie bruinsuiker
Só maak jy
Smelt die botter in ’n pan op ’n driepoot oor die kole en voeg die kaneel en kardemom by.
Verwyder die pan van die kole.
Pak ’n laag patatskywe in die pan en sprinkel van die suiker oor. Hou so aan totdat al die patat en suiker in die pan is.
Sit die pan se deksel op, of bedek dit met ’n laag foelie.
Krap van die kole uit sodat jy ’n lae hitte het en sit die pan weer terug op die driepoot. Té veel hitte gaan dit laat vasbrand.
Laat die patat vir 30 tot 40 minute stoom. Giet slegs ’n klein bietjie water by indien die suiker begin aanbrand.
Wanneer die patat deurgaar en stroperig is, kan jy nog ’n bietjie fyn kaneel bo-oor sprinkel.
GEVULDE SKORSIES: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Jy benodig
6 groot skorsies, verkieslik die soort met harde skille
2 eetlepels botter of olie
1 pak 250 g gemengde groente
2 teelepels Italiaanse kruiemengsel
Só maak jy
Kook die heel skorsies vir 20 minute in water.
Haal die skorsies uit en sny die boonste kwarte in die dwarste af. Hou die toppe eenkant en skep die pitte uit.
Skraap driekwart van elke skorsie se binnekant uit en meng dit met die groente. Skep die vulsel terug in die skorsies en plaas toppe op.
Pak die skorsies direk in die warm kole en braai hulle totdat die vulsel deurwarm is en begin stoom.
BRANDMIELIES: [RESEPTE: Francette Coetzee FOTO'S: Ruvan Boshoff]
Dis lekker om 'n gewone mielie van die stronk te eet nie. Maar as jy die mielie so 'n bietjie dokter, proe dit nog beter.
Jy het nodig
4-6 mielies in die blare
175 g botter
4 teelepels rissie-olie
4 groen rissies, ontpit en fyn gekap
4 spriet-uie, dun gesny
2 teelepels suurlemoensap
Só maak mens
Week die mielies in koue water vir minstens een uur.
Skud die water af en sit die mielies dan net so op die kole vir ten minste 30 minute. Draai dit elke nou en dan om. Intussen kan jy die botter smelt in ’n pannetjie. Skep die skuim af en giet die helder botter in ’n bakkie.
Net voordat die mielies reg is, verhit jy die rissie-olie in ’n pan, voeg die rissie by en braai dit vir 1 minuut. Verwyder dit van die hitte en voeg nou die helder botter, spriet-uitjies, suurlemoensap en sout en peper by die rissies.
Wanneer die mielies reg is en die blare afgetrek is, giet die rissiesous oor en eet dit dadelik.
GEURIGE KOOL VAN OUMA FRIEDA: [ONBEKEND]
Bestandele
1 klein koolkop, gekerf
2 wortels, gerasper
2 uie, gekerf
1 kg maalvleis
1 pakkie hoendernoedelsop
5 ml borrie
2 eetlepels kerrie (matig)
1 teelepel sout
1 ml swartpeper
4 eetlepels botter
125ml room
Gebruik ´n groot braaipan. Braai die uie in 4 eetlepels botter tot ligbruin. Voeg die kool by en roerbraai vir ongeveer 30 minute. Voeg nou vleis, wortels en geurmiddels by. Maak sop aan met 500 ml water en gooi helfte by. Kook / prut vir 30 minute en gooi af en toe van die res van die sop by of as dit nodig is kan meer water by gegooi word (moenie laat dit brand nie). Roer die room by. Bedien met rys, vars broodjies en mengelslaai.
BACON, GARLICK ONIONS AND BROCCOLI: [ALL ABOUT BACON]
INGREDIENTS:
3-4 heads of broccoli (separate the florets, peel the stalks and slice diagonally)
5-6 strips of bacon, chopped
6 cloves of garlic, peeled and sliced thinly
a bowl with cold water and ice cubes
water for boiling
salt and pepper
a little bit of oil
In a non-stick skillet, heat up oil. Add the garlic chips to toast. Pay attention to this coz you don’t want to burn the garlic. Set aside once toasted.
Use the same pan to brown the chopped bacon. Set aside when done.
Boil water. Add the broccoli and the sliced stalks. Don’t throw away the stalks coz they’re really good. Just peel and slice. Just let the broccoli cook for a few minutes.
Drain the water then blanch the broccoli with the ice cold water. This stop the cooking and will keep the broccoli green and crispy. Do this for 2 minutes or so.
Drain the ice cold water. Add the broccoli into the same non-skillet pan where you cooked the garlic and bacon. Add the bacon back, season with a little bit of salt and pepper, and toss gently.
Transfer into a platter then sprinkle the toasted garlic chips on top.
CABBAGE AND CHEDDAR PUFFS:
500g mashed potatoes
250g chopped blanched cabbage
125 g grated cheddar
2 eggs
Flour
Oil for frying
Mix together the potatoes, cabbage, cheddar and eggs. Form little bolls and press flat, roll in the flour and fry in shallow medium hot oil until brown, first on the one side and then on the other side. Serve hot as a side dish.
Now how easy is that?
BBQ CABBAGE: [UNKNOWN]
•1 hr 30 mins total
•20 mins prep
RECIPE FILED UNDER:
This eye-popping technique is a favorite on the American barbecue circuit. The sight of a whole barbecued cabbage never fails to grab attention and it tastes as great as it looks. The cabbage here is stuffed with bacon and onions, anointed with butter and barbecue sauce, and grilled using the indirect method until it is tender enough to cut with a fork. Best of all, the preparation time is short, although you need to allow an hour or so for the cabbage on the grill. Thus, barbecued cabbage meets my three requirements for a truly great dish: it looks terrific, it tastes terrific, and it takes just a few minutes to prepare.
Ingredients
Serves:
4 tablespoons (1/2 stick) Unsalted Butter
4 slices (1/4 pound; preferably atisanal) Bacon, cut crosswise into 1/4 inch slivers
1 small Onion, finely chopped
1 medium size Green Cabbage (about 2 pounds)
1/4 cup Basic Barbecue Sauce, or your favorite commercial brand
Coarse Salt and Black Pepper
2 cups wood chips, soaked for 1 hour in cold water to cover, then drained
Directions
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumple a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings (save any remaining bacon fat for basting pork chops or making baked beans). Season the cabbage lightly with salt and generously with pepper.
Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1 1/2 hours. If using a charcoal grill, you will need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
EASY GRILLED CABBAGE: [UNKNOWN]
When we are camping, I don't want to spend my day inside the camper cooking.
One head of Cabbage, cut into 8 wedges
Bacon strips cut in 1/2
Garlic salt
Butter
Wrap each wedge of lettuce with bacon.
Sprinkle with garlic salt and then pat with teaspoon of butter.
Wrap each wedge with aluminum foil tightly.
Grill for 20 to 30 minutes on grill.
This is a great side dish with Jamaican Jerk Chicken.
BLOMKOOLFLUWEEL: [Deur Aletta Lintvelt ]
Vir: 6
Voorbereityd: 5 minute
Gaarmaaktyd: 15 minute
As jy nog nooit blomkool só geëet het nie, bederf jouself ’n slag. Dit is baie gesonder as kapokaartappels, behalwe as jy, soos ek, graag ’n rojale hand vol kaas bygooi. Veral bloukaas...
Jy benodig
•1 blomkool, grofgekap
•¼ koppie room of melk
•’n knippie fyn neutmuskaat (opsioneel)
•sap van ½ suurlemoen (opsioneel)
•sout en peper na smaak
Só maak jy
1. sit die blomkool in ’n pot kookwater en kook dit tot baie sag – ongeveer 10 minute.
2. Dreineer die water en sit die blomkoolstukke saam met die room of melk in ’n voedselverwerker. Pols dit tot glad.
3. Geur die blomkool na smaak met neutmuskaat, suurlemoensap en sout en peper.
Aletta sê: Die blomkoolfluweel is ’n goeie sopbasis. Gooi ’n blokkie hoenderaftreksel en kookwater hierby vir ’n sop wat in ’n japtrap wintertroos bied.
Smaak heerlik saam met stadiggebraaide varklies.
WATERBLOMMETJIEBREDIE MET SKAAPSTERTJIES:
Hierdie resep is wat my hand gevind het om te doen en is in die tradisionele styl, ter ere van die Klein Karoo waar die skaapstertjies vandaan gekom het. Hanteer die skaapstertjies net soos enige lamsvleis – en as jy dink skaapstertjies is afval en daarom bietjie grillerig voel, ontspan. Dis ‘n cute vleisie, en heelwat minder intimiderend as beesstert waaraan jy maklik weglê. Bedien saam met ‘n lekker Sauvignon Blanc uit die Durbanville Wynvallei.
4-6 porsie
1 kg lamskenkel (opgesny)
4-6 skaapstertjies, oortollige vet afgesny
2-3 knoffelhuisies
2 bondels waterblommetjies
2 E botter + 1 E sonneblomolie
1 vol glas droë witwyn
1 koppie groente- of beesaftreksel
Sout en fyn witpeper
Skil en sap van 1 groot suurlemoen (moenie diep rasper nie)
6 medium aartappels, geskil en in dik skywe gesny
Vir opdiening: gremolata (opsioneel)
Laat week die waterblommetjies vir 30 minute in goed-gesoute water. Spoel af onder lopende water.
Geur vleis met sout en peper. Verhit botter met die olie in ‘n kastrol, verbruin die vleis. Skep uit en hou eenkant.
Aartappels en Diemersdal Sauvignon Blanc gaan ook pot toe
Soteer die uie en knoffel in die kastrol tot goudbruin, sowat 5 minute. Sit die vleis , waterblommetjies by, gooi suurlemoenskil, sap, wyn en aftreksel by en roer deur. Prut met deksel op vir 50-60 minute. Indien nog vloeistof nodig is, voeg bietjie kookwater by. Op hierdie punt haal ek ‘n paar waterblommetjies uit wat al dente gekook is en hou eenkant (dit word aan die einde bo-op die gaar bredie gesit, en gee lekker tekstuur).
Haal halfpad deur die prut 'n klompie al dente blommetjies uit om voor opdiening by te sit vir tekstuur
Plaas die aartappels bo-op, geur met nog ‘n bietjie sout en peper en laat verder prut tot die aartappels sag is en die vleis van die bene loskom. Roer gremolata by.
Skep waterblommetjies in opdienbak, plaas die al dente waterblommetjies wat vroeër eenkant gehou is bo-op. Bedien met wit rys.
Wenke:
•Weerstaan die versoeking om die pot te veel te roer, anders tas jy die waterblommetjies se waardigheid aan en eindig met ‘n pappery wat soos damslyk lyk.
•As jy vermoed jou gaste gaan neus optrek by gedagte aan skaapstertjies, pos hulle stert(loos) tussen die bene huis toe. Ag, nie rêrig nie – laat ons gasvry wees en pluis die gaar vleis van die beentjies af vir die fiemies-eters.
GROENBOONTJIEBREDIE:
750 g. skaapnek.
15 ml. koekmeelblom.
15 ml. olie.
2 uie, gekap.
200 ml. vleisaftreksel.
7 ml. sout.
varsgemaalde swartpeper, na smaak.
750 g. tot 1 kg. groenbone, gekerf.
4 aartappels, geskil en in stukke gesny.
15 ml. suurlemoensap.
Verhit olie in swaarboomkastrol, rol vleis in meelblom en braai tot bruin.
Voeg uie by en soteer. Voeg warm vleisaftreksel en res van bestanddele by, bedek en prut 1 1/2 tot 2 uur lank of totdat vleis sag is. Indien verkies kan aartappels met 'n vurk fyngedruk word.
Lewer ses porsies.
CHEESY VEGGIE POTJIEKOS:
Serves 6 as a main course or 12 as a starter
Ingredients:
2 medium onions, chopped
2 cloves garlic, crushed
3 sticks of celery, chopped
50 g butter
a pinch of chilli flakes
6 medium potatoes parboiled & thinly sliced
2 medium aubergines/brinjals, peeled & cubed
a cup of courgettes/zucchini sliced diagonally into rings
300g mushrooms, sliced
50ml fresh chopped parsley
30 ml fresh chopped oregano (or 10ml dried)
5 Tbsp brown onion soup powder
1 x 410g tin of chopped tomatoes
250ml fresh breadcrumbs
250ml grated cheddar cheese
Method:
Sauté onion, garlic, chilli flakes and celery in the butter until onions are translucent. Remove from the heat and set aside. Arrange vegetables in potjie in layers as follows: first potatoes, then brinjals, baby marrows and finally mushrooms. Between each layer, add a little of the sautéed mix and sprinkle with parsley, oregano, brown onion soup and salt & pepper to taste. Pour chopped tomatoes over the top of vegetables. Cover with lid and simmer over a slow fire for 1 hour (usually more) or until the vegetables are cooked - do NOT stir at all or peep too often! When the vegetables are done, sprinkle with the breadcrumbs and cheese, replace lid and put potjie back on fire until cheese has melted. For a golden brown crust, place a few small coals on the lid.
If you do not own a potjie, I'm sure you could recreate the effect in a slow cooker or crock-pot, although the crispy crust of cheese and crumbs might be a stretch...!
MIELIES WITH A BACON TWIST: [CRAIG -uit JAN BRAAI]
Ingredients
4 Sweet Mielies with their leaves on
2 Packets streaky bacon
Method
Open up your mielies
Soak the mielies in a bucket of water for half an hour.
Take out the mielie and open up the leaves.
Take a piece of streaky bacon and stretch with the back of a knife.
Then take the stretched bacon and wrap around the Mielie.
Wrap as many pieces of bacon as you want.
Close the leaves and toss on the braai for about 20-30 minutes
Take off the braai.
Open up
The fat and flavour from the bacon flavours the mielei. Enjoy.
GRILL ROASTED CORN ON THE COB WITH HERB BUTTER:
Serves 8
8 corn cobs with husks
8 ounces of butter (softened)
2 tablespoons chopped fresh parley
2 tablespoons chopped fresh chives
2 tablesppons chopped fresh thyme
Grated rind fo 1 lemon
Salt & Pepper to taste
Herb Butter:
Add the chopped herbs, lemon rind, salt and pepper to the softened butter and mix well.
Grilled Corn:
Preheat your barbecue grill.
Prepare the corn cobs, peel back the husks and remove the silk. Fold the husks back around the kernels and secure them in place with string, if necessary.
Blanch the corn cobs in a large pan of boiling water for about 5 - 7 minutes, Remove with a slotted spoon and drain thoroughly. Place the corn in husks on a medium hot grill and cook for 20 to 30 minutes, turning frequently.
Transfer the corn cobs to serving platters, remove string anf pull back husks. Serve each with a generous portion of herb butter.
GRILLED CORN WITH PARMESAN AND SOUR CREAM:
Ingredients:
4 ears of corn, cut into thirds
¾ cup – 1 cup light sour cream
¾ cup – 1 cup freshly grated parmesan cheese (use the real stuff, not the bottled kind)
chili powder
Directions:
Cook ears of corn in boiling pot of water for 5 minutes.
Drain and place popsicle or kabob stick into each mini ear of corn.
Set up two bowls – one for sour cream (with basting brush) and one for freshly grated parmesan cheese.
Working quickly, slather each ear of corn with about 1 tablespoon light sour cream.
Sprinkle with 1 tablespoon cheese and garnish with a dusting of chili powder.
Repeat 11 more times.
Serve immediately.
BOSVELD WARMPATAT IN FOELIE: [Gerda de Swardt]
Bestanddele
Een klein tot medium patat per persoon
Tinfoil (Foelie)
Botter
Growwe peper / peperkorrels
Growwe sout / soutkorrels
Extra Virgin Olyfolie
Een suurlemoen
‘n Paar takkies vars tiemie
Voorbereiding
Was die patats skoon en droog af (hou die vel aan)
Neem ‘n vurk en steek so ‘n paar gate in die patats reg rondom
Plaas die patats elkeen op ‘n stuk foelie (blink kant na binne)
Drup so klein bietjie olyfolie op elke patat
Smeer so bietjie botter op elke patat
Sny die suurlemoen in die helfte en druk ‘n klein bietjie sap op elke patat
Meng die sout en peperkorrels en maal dit fyn – strooi op die patats
Plaas een takkie vars tiemie saam met die patat op die foelie
Draai die patats goed toe in die foelie – moenie dat die tiemie uitval nie, want dit bring so ‘n lekker geurtjie en smakie daarby.
Gaarmaak
Steek jou vuurtjie aan die brand – onthou gebruik net lekker goeie hout vir kole, soos Sekelbos, Mopanie of Rooibos. Los maar die Hardekool vir eers uit, hierdie mooi bome van ons raak darem nou te skaars.
Jy het twee keuses. Jy kan die patats of op ‘n rooster op die vlamme sit, of dit reg langs die vuur / kole sit. Baie mense verwoes patats of selfs aartappels in foelie, as hulle dit onder by die vuur of kole sit, want hulle laat die vel brand en dan is dit glad nie lekker nie.
My keuse is om die patats in foelie op ‘n rooster bo op die vlamme te sit – so aan die buitekant van die rooster. Draai gereeld om met ‘n goeie braaitang. Op hierdie manier reguleer jy die hitte beter. Jou kole sal redelik gou reg wees en op die manier kan jy die wors dan ook bo op die rooster sit, met die patats wat al amper gaar is aan die buitekant van die rooster – sodoende bly die patats warm – en as jou wors gaar is, dan is jou patats ook al klaar gaar en nog steeds warm gehou.
As jy die patats reg gaargemaak het, sal die vel ongeskonde wees en jou patat deurgaar en lekker sag, geurig en smaaklik.
MEISIE SE MENGELMOES KOOLDIS: [RSG RESEPTE]
Bestanddele
1 groot koolkop, in repies gesny
3 uie, in repies gesny
olie
1 blik boeliebief, fyngemaak
1 koppie blatjang
bietjie ertjies
sout en peper na smaak
Metode
Braai uie en kool in 'n bietjie olie tot amper gaar.
Voeg boeliebief, blatjang, peper en sout by.
Voeg ertjies by vir kleur.
Bedien op rys, of saam met Franse brood.
SPRUITKOOL MET SPEK EN TAMATIE: [Deur Barbara Joubert, SARIE]
Nie almal hou van spruitkool (Brusselse spruite) nie. Ek het besluit om die spek en tamatie by te sit - probeer dit gerus so. Dit gee die spruitkool meer woema.
800 g spruitkool
250 g strepiespek, in klein blokkies gesny
1 ui, fyngekap
1 eetlepel botter
1 eetlepel olyfolie
2 tamaties, fyngekap
Stoom of kook die spruitkool sag, maar nog effens bros. Smelt die botter en olyfolie saam in ’n pan. Braai die uie en spek sommer terselfdertyd saam tot die spek bros is. Voeg die fyngekapte tamaties by en laat kook vir 10 minute. Voeg die spruitkool by, meng goed en sit voor.
Of doen dit met kool, indien jy nie van spruitkool hou nie, net so lekker!
RASHIEDA SE SNYBOONTJIES (GROENBOONTJIEBREDIE): [RSG]
Bestanddele
2 uie
2 eetlepels olie
1½ koppies water
1 kg skaapskenkels of stowevleis
2 brandrissies
1 kg groenbone, in helfte gesny
1 teelepel garam masala
6 aartappels
sout en peper na smaak
Metode
Smoor die uie in olie tot amper bruin.
Voeg die vleis, rissies en garam masala by, en braai tot bruin.
Voeg die helfte van die water by, en laat dis stadig smoor.
Soos die water opdroog, gooi nog 'n bietjie by. (Dit is belangrik om die water stadig bietjies, bietjies by te voeg, anders sit jy met vaal vleis, en 'n lawwe sous. M.a.w. staan by jou pot en kyk dat die vleis lekker gaar word in sy eie vleissappe saam met die ekstra water.)
Voeg sout en peper by.
Voeg die groenbone en aartappels by, sit deksel op, en laat dit stadig prut.
Bedien met rys, en 'n lekker tamatie- en uieslaai.
MIELIEVLA BY JOU VLEISIE:
227 g gaar groenmielies
2 eiers, effens geklits
1 1/2 eetl botter
2 k warm melk
sout en peper
Voorverhit die oond tot 163°C. Meng al die bestanddele saam. Bak in `n botter gesmeerde bakskottel tot styf en gaar.
Lewer 5 porsies.
HEEL PAMPOEN MET BRANDRISSIE MAALVLEIS: [ Hope Malau]
Bereiding: 10 minute
Gaarmaaktyd: 50 minute
Genoeg vir 6 of meer mense
1 kg beesmaalvleis
10 ml (2 t) olie
1 ui, gekap
1 groen soetrissie, gekap
500 g pampoen, gekook en tot puree verwerk
2 blikke (410 g elk) heel tamaties
500 ml (2 k) beesvleisaftreksel
5 ml (1 t) brandrissiepoeier
sout en peper na smaak
15 ml (1 e) vars koljander
410 g (1 blik) cannellini-bone
nacho’s vir opdiening
Verbruin die maalvleis in ’n geoliede kastrol oor medium hitte.
Voeg die ui en soetrissie by en laat kook tot die ui sag is.
Voeg die pampoenpuree, tamaties, aftreksel, rissiepoeier, sout, peper en koljander by.
Roer goed en laat prut 30 minute.
Voeg die bone by en laat prut nog 10 minute.
Sit voor saam met nacho’s.
WENK:
Bak pampoen in foelie oor kole of in potjie tot die pampoenmoes binne gaar is, maar dat pampoenskil nog ferm is.
CHAKALAKA: [RADIO HOëVELD]
Sny ‘n lekker groot ui in skyfies.
Kerf ‘n kleinerige koolkop baie fyn.
Rasper 2 of 3 Wortels lekker grof.
Sny 2 Groen Soetrissies in repies.
Sny 2 blikke gekapte Tamaties oop.
Braai die uie in bietjie olie en voeg 2ml peri-peri, 1 Teelepel Paprika en 1 Teelepel Kerriepoeier by.
Voeg kool, wortel en soetrissie by en braai tot alles begin sag word.
Voeg dan die Tamaties en 50 ml Witasyn en 3 Teelepels Suiker by.
Prut vir 5 minute. Proe maar en gooi smaakmiddels van jou keuse soos bv. knoffel of mosterd by.
Geniet !!!
VOëLVLEI WATERBLOMMETJIE-BREDIE:
1 kg skaapvleis in blokkies gesny
2 medium uie
1 kg waterblomme
250 ml gesnipperde ontbytspek
3 medium aartappels — in blokkies gesny
sout & peper
250 ml vleisaftreksel
vars suurlemoensap na smaak (± 15 ml) of 2 suurappels gekap
Spoel waterblomme deeglik. Braai vleis, wat met sout en peper
besprinkel is, tot bruin. Haal vleis uit en braai uie goudbruin in dieselfde vet. Sit vleis terug in kastrol, voeg al die ander bestandele, behalwe suurlemoensap by. Laat stowe stadig tot vleis sag is. Moet nie onnodig roer nie. Vul aan met klein hoeveelhede vleis-ekstrak indien nodig. Wanneer gaar, geur met suurlemoensap. Bedien met rys.
WATERBLOMMETJIE FRITTERS:
820 g sag gekookte waterblommetjies [of die in blikkie]
10 ml gesmelte botter
10 ml cheddar kaas — fyn gerasper
1 klein ui — gerasper
250 ml witbroodkrummels
50 ml meel
2 klein eiers
olie vir braai
sout en vars gemaalde peper
Meng en verwerk waterblomme, botter, kaas, ui,190 ml broodkrummels, meel, 1 eier en geurmiddels in die voedselverwerker. Verkoel in yskas. Vorm klein fritters 1 cm dik en rol in meel. Klits orige eier met ’n klein bietjie water en dip die fritters in die mengsel. Rol die fritters dan in die oorblywende
broodkrummels en braai in warm olie tot goudbruin.
Bedien as ligte ete met olywe, kaas en ’n glas wit wyn.
Die fritters kan ook bedien word saam met geroosterde vleis.
Gaar maalvleis kan ook by mengsel gevoeg word voordat fritters
gevorm word.
BOTTERKOOL: [RADIO HOëVELD]
Snipper ‘n midelmatige koolkop fyn en blanseer in kookwater met sout in. Die kool moet nog bros wees.
Dreineer die kool en hou 1 koppie water vir die sous.
Gooi die water in ‘n pan en voeg 4 eetlepels botter of bakmargarien by. Voeg nou 1 opgehoopte eetlepel meelblom en ‘n ¼ koppie melk by en roer. Bring tot kookpunt terwyl aanhoudend geroer word. Waneer die sous lekker dik is voeg die kool by en laat deurkook.
Sprinkel bietjie neutmuskaat of anys oor.
Geniet !!!
BAKED BEAN STEW WITH PAP RINGS: [DRUM MAGAZINE – COOKING WITH SIBA]
Beans are known to help lower cholesterol so keep a variety of them in your cupboard. They’re great for stews, soups and salads.
Preparation time: 10 min
Cooking time: 30-40 min
Serves 4-6
You will need
Pap rings
1 L (4 cups) water
salt
500 ml (2 cups) mealie meal
30 ml (2 tbsp) rosemary
15 ml (1 tbsp) parsley
Bean Stew
30 ml (2 tbsp) oil
2 onions, finely chopped
3 large cloves garlic, finely chopped
1 green pepper, cubed
1 red pepper, cubed
1 yellow pepper, cubed
30 ml (2 tbsp) mixed herbs
1 can (410 g) tomatoes
1 can (410 g) baked beans
salt and pepper
Method
1. Pap rings Boil the water and add the salt in a medium-size saucepan. Reduce the heat and add the mealie meal without stirring. Cover with the lid and cook for about 10 minutes. 2. Add the herbs and stir until well combined. Cook for a further 10 minutes until the pap is stiff and it makes one big lump and is not crumbly. Transfer to a lightly oiled surface and press using your hands until flat. Cut into rounds and grill for 5 minutes until a bit crunchy. Set aside in a warm place. 3. Bean Stew In the meantime, heat the oil in a frying pan and fry the onions, garlic and peppers for 4 minutes until slightly soft. 4. Season with mixed herbs and pour in the tomatoes. Reduce the heat and simmer for 8 minutes. Add the baked beans and cook for a few more minutes. Season with freshly ground pepper to taste and serve with the pap rings.
TIP Red kidney beans also work well in this dish.
BOTTERSKORSIE GEVUL MET SPEK EN PRUIMEDANTE: [Resep en foto Stork]
(Dit lewer 6 porsies)
3 klein botterskorsies, gehalveer en ontpit
60 ml water
15 ml hoenderaftrekselpoeier
6 repe swoerdlose spekvleis, gekap
12 ontpitte pruimedante, gekap
30 g margarien (30 ml)
1 klein ui, gekap
1 knoffelhuisie, gekneus
broodkrummels en gekapte pietersielie om bo-oor te sprinkel.
1. Sny 'n klein skyfie aan die onderkant van elke botterskorsiehelfte weg sodat dit op 'n bakplaat gelyk kan staan. Plaas 'n klein bietjie van die water in elke holte en sprinkel hoenderaftrekselpoeier oor.
2. Meng die spekvleis, pruimedante, margarien, ui en knoffel saam. Verdeel die spekvleismengsel tussen die ses botterskorsiehelftes en plaas in die holtes.
3. Bedek met tinfoelie en bak in 'n voorverhitte oond by 170C (340F) vir ongeveer 1 uur of totdat die botterskorsie sag is.
4. Verwyder uit oond, sprinkel 'n bietjie broodkrummels en pietersielie oor. Sit voor met geroosterde lamstjops.
[KAN OOK IN FOEILIE OOR DIE KOLE GEBRAAI WORD of in jou platboompan.]
GROENBOONTJIES IN EIERSOUS: [KOOK SUID-AFRIKAANS]
6 porsies
Tyd; 30 minute
500g heel jong groenboontjies
50ml water
25ml bruinasyn
15ml suiker
2ml sout
2ml peper
1 geklitste eier
METODE:
Sny boontjiepunte af en kook in soutwater tot sag, maar nog ferm.
Dreineer en laat afkoel.
Klits water,asyn,suiker, sout en peper saam.
Hou aan klits en voeg eier by.
Sit in bak oor kookwater en klits totdat sous dik word.
Giet oor boontjies en sit voor as slaai.
CHAR GRILLED CORN ON THE COB WITH MAYO, CHEESE AND CHILE:
SERVES 6
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
6 ears fresh sweet corn in the husk
3 tbsp. butter, melted
1/2 cup mayonnaise
1/3 finely crumbled feta cheese
1 tbsp. powdered chile
1. Put unpeeled corn in a large, deep bowl, cover with cold water, and weight with a plate to submerge. Soak corn for 30 minutes, then drain. Meanwhile, preheat a grill and adjust grill rack to 5'' above heat.
2. Grill unpeeled corn over medium-hot heat, turning frequently, until outer leaves are blackened, 15-20 minutes. Remove from heat and when cool enough to handle, peel off husks and remove silk.
3. Brush peeled corn with butter, return to grill, and cook, turning frequently, until browned all over, about 10 minutes. Spread each ear with some mayonnaise, roll in cheese, and sprinkle with powdered chile.
VINNIGE BOONTJIESTOWE: [HUISGENOOT]
Moeg van groenboontjies met aartappels gestowe? Probeer hierdie vars manier van doen. Een voorwaarde: Die boontjies moet nog lekker jonk wees.
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 20-25 minute
50 ml botter
30 ml olyfolie
1 ui, fyn gekap
sout en vars gemaalde swartpeper
1 rooi soetrissie, in repies gesny
500 g vars jong groenboontjies
50 g gevlokte amandels
30 ml Dijon-mosterd
vars origanum vir garnering
Verhit die botter en olie in ’n dieperige pan en roerbraai die uie tot net sag. Geur met sout en vars gemaalde swartpeper. Voeg die soetrissie by, roerbraai ’n minuut en roer die groenboontjies daarby. Roerbraai ’n paar minute.
Roer die amandels en mosterd by en meng goed. Garneer met vars origanum.
VINNIGE GROENBOONTJIEBREDIE MET PATAT: [HEILIE PIENAAR]
Lewer 4–6 porsies
30 ml (2 e) kook- of olyfolie
ongeveer 750 g lamstowevleis, soos nek of skenkels
1 middelslag-ui, geskil en gekap
500 ml (2 k) beesvleisaftreksel
2 middelslag-tamaties, in klein stukkies gesny
30 ml (2 e) gekapte vars gemengde kruie of 10 ml (1 t) droë kruie
sout en varsgemaalde swartpeper na smaak
2 middelslag-patats, in dik skywe gesny
ongeveer 200 g groenboontjies, gehalveer
15 ml (1 e) koekmeelblom om sous te verdik
Metode
1. Verhit die olie in ’n swaarboomkastrol en braai die lamsvleis tot goudbruin. Voeg die ui by en braai tot sag.
2. Voeg die vleisaftreksel, tamaties, kruie en geurmiddels by. Plaas die deksel op en laat prut vir ongeveer ’n uur.
3. Voeg die patats en groenboontjies by en laat prut vir ’n verdere 15 minute of totdat die vleis sag is. Verdik die sous met koekmeelblom opgelos in water. Laat kook vir ’n paar minute sodat die sous verdik en sit warm voor met stysel soos kapokaartappels of gegeurde rys.
OORSKIETKOSKOEKIES (“BUBBLE AND SQUEAK”): [KAMKOS VIR SMULPAPE]
Die Engelse het ʼn dis wat hulle ”Bubble en Squeak” noem. Dit het geen vaste bestanddele en geen vaste vorm nie. Party Amerikaners noem dit ”Hunters Dish”, want jy “hunt” in die yskas vir al die oorskiet kos en jy maak ʼn “dish” daarvan. Ander Amerikaners noem dit weer "Hash Browns." Ek noem hom “Oorskietkoskoekies”. Onthou daar is geen vaste bestanddele nie en geen vaste hoeveelhede nie. Gebruik die volgende net as ’n riglyn.
Bestanddele
Kapokaartappels is die basis van hierdie dis. Gerasperde aartappels (gaar of rou) kan ook gebruik word indien kapokaartappels nie beskikbaar is nie.
Kool
Wortels
Oorskietvleis, of ham, of selfs Boelie, net soos jou smaak jou lei.
Wat nog als in die yskas te vinde is
Spek en gebraaide uie om die dis op te kikker
Gebruik meel en eier om die megsel dikker te maak, indien jy daarna voel
Sout en peper na smaak
Metode
Sny die vleis in blokkies en hou dit eenkant. Braai uie en spek en hou dit eenkant. Maak al die ander bestanddele met ’n vurk se agterkant redelik fyn en meng dit met die vleis, uie en spek. Maak bolletjies, druk hulle plat en braai in olie oor matige hitte tot dit goudbruin is. Anders kan alles sommer saam in die pan gegooi en geroerbraai word. Dien dit op.
PAMPOENBOBOTIE: [Deur Marlene van Eeden]
Marlene sê: Dié pampoenbobotie is maklik, maar lyk indrukwekkend. Dis boonop spotgoedkoop én daar's niks potte en panne wat later gewas moet word nie!
Bestanddele
• ’n groenskil-boerpampoen (dis minder waterig as gewone boerpampoen)
• ’n dik sny brood, korsies afgesny
• 1½ koppie melk
• 2 eetlepels sonneblomolie
• 2 teelepels botter
• 2 uie, gekap
• 2 knoffelhuisies, gekneus
• 5 teelepels kerriepoeier
• 2 teelepels sout
• 2 eetlepels blatjang
• 1 eetlepel fyn appelkooskonfyt
• 1 eetlepel Worcestersous
• 1 teelepel borrie
• 5 teelepels bruinasyn
• 1 kg beesmaalvleis
• 3 eiers
• 6 eetlepels sultanarosyntjies (opsioneel)
• nog ’n knypie sout en borrie
• 1-2 lourierblare
Só maak jy
1. Haal ’n bietjie lyf af. Sny die boonste deel van die pampoen versigtig af en hou dit eenkant sodat jy dit later as ’n “hoed” kan gebruik (moenie dié deel bak nie). Hol die pampoen versigtig in die middel uit, maar los ’n lekker dik laag om die rande. Week intussen die brood in die melk.
2. Bring daai geur! Verhit die olie en botter in ’n groot pan en braai die uie en knoffel. Gooi die kerriepoeier, sout, blatjang, konfyt, Worcestersous, borrie en asyn by en meng dit goed.
3. Van pienk na bruin. Druk die melk uit die brood (hou die melk eenkant) en maak die brood fyn voordat jy dit saam met die maalvleis en sultanas in die pan gooi. Laat dit oor lae hitte prut terwyl jy dit roer totdat die vleis nie meer pienk is nie. Haal die vleis dadelik van die plaat af en meng een geklitste eier by voordat jy dit in die uitgeholde pampoen skep.
4. Amper daar. Klits die orige twee eiers saam met die melk waarin jy die brood geweek het. Gooi ’n knippie sout en die borrie by. Gooi die mengsel oor die vleis in die pampoen en sit dit in ’n pan met ’n bietjie water.
5. Maak die wêreld vir hom warm. As jy die resep by die huis probeer, kan jy die pampoen vir twee uur in die oond bak. Haal dit uit en sit die “hoed” terug. Op ’n oop vuur kan jy die pampoen in ’n gietysterpot met ’n bietjie water sit en kole rondom pak. Laat dit vir omtrent twee uur gaar word (sonder om die deksel op te sit) totdat die vleismengsel gestol het. Haal dit van die kole af en sit die “hoed” terug.
6. Dis etenstyd! Sit die bobotie voor saam met ’n mengsel van bruin-en-wilderys.
MIELIETERT MET GROENTE: [ONBEKEND]
60 ml meel
60ml suiker
60ml botter gesmelt
15ml bakpoeier
4 eiers
2 blikkies room mielies
sout en gemaalde swart peper
Gevriesde chunky gemengde groente – jou keuse hoeveel jy wil ingooi
Koppie kaas
1 tamatie
Meng al die bestandele behalwe die groente, kaas en tamatie.
Gooi gemengde groente (rou en gevries) onder in bak (jy kan minder gebruik as jy wil, hang af hoe groot is jou bak.
Gooi mieliemengsel bo-oor.
Gooi gerasperde kaas bo-oor.
Sny tamatie in skywe en rangskik bo-op.
Gooi bietjie pietersielie en paprika oor, en bak in oond vir ongeveer 1 uur by 180 C.
Jy kan die groente uitlaat – ek het net die idée eendag gekry met die groente en dit rek die resep en dit is baaaaie lekker.
MIELIE-WENKE: [SO MAAK MENS]
* ’n Maklike, vinnige manier om mielies gaar te maak is om die mielie in sy blare op kombuispapier in die mikrogolf te plaas vir 2-4minute (vol sterkte). Vir elke bykomende mielie moet daar nog 2 minute bygevoeg word.
* Heel mielies kan vir ’n jaar bevrore bly, die pitte net 3 – 4 maande.
* Draai mielies in foelie toe, met vars kruie of ’n stukkie suurlemoen, en braai oor die kole − ’n lekker alternatief vir botter en sout.
* Sny gaar mielies in ringe van 3 cm en ryg saam met soetrissie en olywe op sosatiestokkies. Braai oor die kole.
* Sny sowat 10 mieliekoppe se mielies af, maal dit fyn en meng met ½ t sout, en stoom in blikkies gaar vir sowat 1 ½ uur – of plaas lepelsvol hiervan – gemeng met 1 eier en ½ k bruismeel op ‘n mielieblaar, vou toe en steek vas met ‘n tandestokkie, (of op foelie) en “bak” op die kole...
BLACK AND WHITE BAKED BUTTERNUT: [UNKNOWN]
Serves 2 (or in my case 1 plus 1 leftover)
1 Butternut, cut in half length ways and seeds removed
2 Sticks of Cinamon
Olive Oil
1 Tin White Beans (rinsed) [butter beans]
10 Black Olives Stoned and halved
4 Thick slices of Camembert Cheese
Roast the Butternut, for about 60 -80 minutes at 200 degrees Celsius, drizzled with olive oil, seasoned with salt and with one stick of cinamon placed on each half .
Mix in a bowl the white beans and the olives, seasoned with salt.
Once the butternut are cooked through, add the bean and olive mix into the holes of the butternut, top with the cheese and another little drizzle of olive oil and bake until the cheese has melted and the beans are warmed through.
Serve and enjoy.
WENK:
Draai butternut toe in foelie en bak oor kole, vul dan met die mengsel, draai weer toe in foelie en laat toe om lekker warm te word.
BROWN ONION BUTTERNUTS: [xcentric ideas – alma pretorius]
[Hierdie is regtig baie lekker en heeltemal iets anders!
Butternuts, sliced
Brown Onion Soup Powder
Butter/margarine
Wash the slices, peel if you want and remove pips.
Place slices on pieces of tinfoil.
Sprinkle some soup powder on. Dot with butter/margarine. Fold the foil into a parcel and place on baking tray (or on BBQ grill). Bake at 160 oC for 30-40 min.
I didn’t peel the butternut. I used a slice per tinfoil.
BUTTERNUT SQUASH PATTIES:
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients:
•2 (15-oz) can chickpeas, drained and rinsed
•1 medium onion, chopped
•4 cups shredded butternut squash
•2 cup rolled oats, finely ground (aka oat flour)
•1 cup chickpea flour [or all purpose flour]
•2 tsp coarse salt
•2 tbs dried parsley (1/2 cup fresh)
•oil for cooking (canola, safflower)
Directions:
1.In a food processor, puree chickpeas for 1-2 minutes.
2.Add onion, and pulse for another 30 seconds.
3.Transfer to a large mixing bowl and stir in zucchini, onion, oat flour, chickpea flour, salt, and parsley.
4.Form into patties. (I got 14-16 out of the batch.)
5.Heat oil in a medium to large skillet over medium-high heat.
6.Saute patties until golden and crisp, 2 to 3 minutes per side.
7.Serve with your favorite sauce or salsa.
8.Place remaining uncooked patties on a baking sheet and freeze. Transfer to a tupperware container or ziploc baggie for storage.
WENK:
Maak sommer butternut burgers en die kids kry sommer groente ook in. Baie gesond.
GEMMERHEUNING WORTELBLOKKIES: [OUMA BEER SE RESEP]
Maak aantal wortels skoon soos benodig en sny in blokkies.
Kook dit nou sag in bietjie water, sonder sout, nie pap nie, ek vind sout maak party groente harderig en dis nie wat jy wil hê nie. Kook omtrent al my groente sonder sout en geur agterna wanneer dit gaar is.
Gooi water af en geur met die volgende:
Suurlemoenpeper
Aromat
Lekker stuk botter/margarien
'n Goeie klompie heuning
Rasper vars gemmerwortel in na smaak
Meng nou goed deur en sit in jou mikrogolf vir ongeveer 3 - 5 minute op HOOG sodat die geure kan in die wortels trek.
LET WEL: Moenie die wortels in die gemmerheuning kook nie, want dit maak jou wortels HARD. Dieselfde geld vir lemoenstroop wortels.
Dis hoe ek dit maak en dit bly 'n wenner.
WENK:
Indien jy afkom op vars gemmer wat lekker dik en plomp is, koop sommer 'n hele klompie. Maak dit dan skoon by die huis, sit in sakkies en VRIES dit. Dit hou baie lank en jy't altyd vars gemmer in jou huis. Wanneer jy gebruik haal stuk uit, rasper dit in jou kos en vries die origes weer. Rasper net so gevries, dit is dan ook nie so draderig nie. [As jy lekker vet groot knoffel kan kry, doen presies dieselfde.]
GEVULDE TAMATIES: [Deur ARINA DU PLESSIS]
8 groot tamaties
150 g sagte bokmelkkaas
250 ml varswitbroodkrummels
1 eier
8 basielkruidblare, gekap
45 ml olyfolie
Sout en vars gemaalde swartpeper na smaak
Voorverhit die oond tot 190 °C. Sny die bokant van elke tamatie af en skep die pitte uit. Klop die bokmelkkaas, broodkrummels, eier, basielblare en tamatiepitte met 20 ml van die olyfolie tot goed gemeng en geur met sout en peper.
Pak die tamaties in ’n oondbak en geur die holtes met sout. Skep die vulsel in die hol tamaties en sit die bokante weer op. Drup die res van die olyfolie oor en bak vir 20 minute. Sit warm of teen kamertemperatuur voor met ’n kruieslaai.
Lewer vier porsies.
GEBAKTE TAMATIE MET PASTA: [HUISGENOOT]
Genoeg vir 8 mense as ’n voorgereg of bykos
Bereiding: 10-15 minute
Gaarmaaktyd: 30 minute
8 groot ryp, ferm tamaties
olyfolie
balsemieke asyn
VULSEL
500 ml (2 k) tagliatelle, gaar
45 ml (3 e) versnipperde basilieblare
125 ml (½ k) parmesaankaas, grof gekap
4-6 gekapte ansjovisfilette
45 ml (3 e) olyfolie
1 knoffelhuisie, fyn gepers
seesout en gemaalde swartpeper na smaak
METODE:
Voorverhit die oond tot 180 °C.
Sny die bokante van die tamaties af en hou dit eenkant. Verwyder die pitte en vlees versigtig en verwerk dit in ’n voedselverwerker tot ’n pulp.
Meng die bestanddele vir die vulsel en skep dit in die tamatiedoppe. Plaas die tamaties se afgesnyde bokante terug.
Pak dit in ’n gesmeerde oondbak en giet die tamatiepuree oor.
Geur met seesout en gemaalde swartpeper en klam aan met olie en balsemieke asyn. Bak ’n halfuur lank of tot die tamaties sag is, maar steeds hul vorm behou.
HEERLIKE GEELWORTELS MET 'N VERSKIL: [NG GEMEENTE TUINEDAL RESEPTE]
500g geelworteltjies
25g botter of margarien
1 ui gekap
5ml suiker 5 - 10ml gerasperde gemmerkonfyt en stroop
METODE:
Kook wortels tot sag in soutwater, maar nie pap nie.
Smelt botter, voeg ui by, strooi suiker bo-oor en braai goudbruin.
Dreineer wortels, voeg by ui en meng liggies.
Roer konfyt en stroop by en hou warm tot opdiening.
SUIKERMIELIEBREDIE:
25ml olie
1 ui, fyn gekap
500g maalvleis
5ml sout
2ml peper
1 vleisekstrakblokkie
225ml kookwater
2 aartappels, geskil en in blokkies
410g (1 blik) roomsoort suikermielies
geroosterde tamatieskywe
METODE:
Verhit die olie in ‘n swaarboomkastrol. Soteer die ui in die olie totdat dit ligbruin en deurskynend is. Voeg die maalvleis by en verbruin dit. Roer dit gereeld om sodat dit nie aanbrand nie. Geur met sout en peper. Los die vleisekstrakblokkie op in die kookwater en voeg dit saam met die aartappel blokkies en suikermielies by die vleis. Plaas die deksel op en stowe dit 20-25 minute lank oor lae hitte. Roer af en toe om. Skep die bredie uit in ‘n warm opskepskottel. Garneer die gereg met geroosterde tamatieskywe. Bedien warm.
SAUCY BROCCOLI CHICKEN BAKE:
[Ek het nou die aand hierdie sommer in my mikrogolf gemaak en my man was baie beindruk, het gesê ek kan maar weer so 'n foutjie maak!]
Description:
A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice
Yield: 8 servings
Ingredients:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup*
½ cup mayonnaise
1 teaspoon curry powder
½ cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
1½ cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)
Instructions:
1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
3. In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.
Additional Notes:
*I use homemade cream of chicken soup. I estimate that 2 cans of soup equals about 3 cups of my homemade cream soup.
MY WENK:
Ek het gevriesde broccoli gebruik en kleiner gesny en het nie hoendersop gehad nie, het Denny se mushroom
Maak in jou mikrogolf warm op HOOG vir 20 minute, dan is alles verder gaar ook.
Kan ook in jou swartpot gemaak word, want die bak gaan daaroor dat die kaas moet smelt en als goed warm moet word, wat dieselfde sal wees in die swartpot.
SMAAKLIKE GROENBOONTJIEBREDIE [BOEREKOS - DINE VAN ZYL]
GENOEG VIR 4
BEREIDINGSTYD 20 MINUTE
GAARMAAKTYD 2 UUR
Dine van Zyl, skrywer van Die Groot Boerekosboek, sê dis moeilik om haar gunsteling-kos te kies, maar as sy móét, sou sy sê dis boontjiebredie.
1,5 kg stowelamsvleis
30 ml kookolie
1 groot ui
4 knoffelhuisies, fyngedruk
5 ml vars gemmer, fyngedruk
5 naeltjies
125 ml louwarm water
5 ml sout
2,5 ml varsgemaalde swartpeper
4 middelslag-aartappels, geskil – sny twee in blokkies en twee in kwarte
1 kg groenboontjies, in 3 cm- lengtes gesny
’n goeie raspertjie neutmuskaat
AANWYSINGS:
1 Sny die lamsvleis in klein porsies, klad dit droog op kombuis-papier en braai dit in die kookolie in ’n wye, diep kastrol bruin. Braai bietjies op ’n slag sodat dit nie water trek nie. Skep die vleis uit in ’n skottel en hou eenkant.
2 Kap die ui fyn en smoor dit saam met die knoffel en vars gemmer in die kastrol.
3 Skep die vleis terug in die kastrol, voeg die naeltjies by, sit die deksel op en stowe stadig vir so 30 minute. Jy kan dit sonder water doen, maar afhangende van die tipe kastrol wat jy gebruik, kan jy bietjies-bietjies louwarm water byvoeg.
4 Strooi die sout en peper oor wanneer die vleis begin sag word. Strooi nou die aar-tappel-blokkies en -kwarte oor die vleis, gevolg deur die boontjies. (Die aartappels word in klein en groter blokke gesny omdat die kleiner blokkies gouer gaar word en die bredie verdik.)
5 Maak seker dat daar omtrent ’n halwe koppie vloeistof in die kastrol is – so nie, voeg by.
6 Sit die deksel op en stowe vir ongeveer ’n uur.
7 Rasper neutmuskaat oor.
8 Sit voor met witrys en gerasperde komkommerslaai.
SWEET AND SOUR CABBAGE WITH COKE:
about 1½ lb. red or green cabbage
2 medium apples
½ cup Coca Cola
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. bacon drippings
1 tsp. salt
½to 1 tsp. caraway seed
Coarsely shred or cut cabbage (should measure 3 cups). Core and dice unpeeled apples. In pan, toss together all ingredients. Cover and simmer until cabbage is tender, about 25 minutes.
Stir occasionally.
Makes 4 [ cup] servings.
OVEN DRY TOMATOES:
It's pretty simple, really.
Slice them in half and arrange them cut-side-up on a sheet pan that's been lightly anointed with olive oil. Put them in an oven at a very low heat for 6 to 8 hours, or until they've shriveled, but aren't dry and hard
"Low heat" can be tricky - we use our smaller, warming oven set to about 120 degrees. If you have a toaster oven, you can definitely use that. In a regular oven, just set it to its lowest setting and check after 3 to 4 hours.
Once much of the moisture has been released, we pack the tomato "raisins" into jars and cover them completely in olive oil. Stored this way they will keep for months in the refrigerator (just be sure to keep the tomatoes submerged in oil as you use them).
You can use these tomatoes just like you would any store-bought "sun"-dried tomatoes. Recently we have really enjoyed them as an accent flavor for hummus.
SPINASIEKOEKIES MET TAMATIESOUS: [LAPA HAELGEWEER RESEPTE]
1 x kg pak gevriesde spinasie of 2 pakke vars spinasie
Klits 3/4 koppie water en 1 groot eier saam.
Voeg 1½ koppie meel,
1 teelepel sout,
Peper na smaak
1teelepel bakpoeier
1 elp fennel blare fyn gesny
1 elp groen uie stingels fyn gesny by en meng.
METODE:
Was spinasie af en sny in repe verwyder meeste van die wit stingels.
Kook water in ‘n pot en voeg dan die Spinasie by net vir 2 tot 3 min
Dreineer die water en laat Spinasie effens afdroog word.
Meng met deegmengsel.
Skep met 'n lepel in pan met voorafverhitte olie.
Bak aan elke kant tot bruin (net 'n paar minute aan 'n kant -
dis vinnig gaar).
Dit lewer so 15+ koekies, afhangende hoe groot skeppe jy skep.
TAMATIESOUS:
10 pd ryp tamaties
2 uie
4 tot 6 huisies knoffel
1 pint asyn
1 e naeltjies
1 e piment
1 e gemaalde peperkorrels
1 e stukkies pypkaneel
2 e sout
1 e mosterd
1 k suiker
1 koppie water
1 tlp cayenne peper of twee rissies fyn gesny pitte verwyder
Verwyder die skille van die tamaties. Skil die uie. Rasper of
maal die tamaties, die uie en die knoffel
METODE:
Kook oor stadige hitte tot dit sag is en vryf dit met 'n houtlepel deur 'n sif om al die pitte te verwyder.
Kook die asyn, water, die suiker, die sout en die mosterd en
die speserye saam. Sodra die mengsel kook verminder die hitte en prut vir 15 min.
Gooi mensel deur ‘n sif en voeg by tamaties .
Kook die mengsel en roer af en toe tot die volume omtrent een derde verminder het en die sous die dikte van witsous het.
Gooi dit in 'n skoon, droë, warm bottles en verseël hulle terwyl hulle nog warm is.
LANCASTER PICKLED BEETS: [MR FOOD'S TEST KITCHEN]
In Amish country, pickled beets are a staple go-along for family meals. Our easy version tastes just like theirs but we use the convenience of canned beets that we simmer in an easy homemade sauce -- and get the same result!
Serves: 6
Cooking Time: 15 min
What You'll Need:
•¼ cup sugar
•1 tablespoon cornstarch
•½ teaspoon salt
•¼ cup vinegar
•¼ cup water
•2 (15-ounce) cans sliced beets, drained
•1 tablespoon diced onion
•1 tablespoon butter
What To Do:
1.In a saucepan, combine sugar, cornstarch, salt, vinegar, and water; stir until smooth.
2.Bring mixture to a boil over medium heat and cook 1 to 2 minutes, or until thickened. Add beets and onion to mixture and simmer on low 8 to 10 minutes or until heated through, stirring occasionally. Add butter, stir until melted, and serve.
BUTTERNUTSKYWE MET GARLIC: [BRON ONBEKEND]
Lekker by braaivleis!!!
Sny jou butternut in dik skywe - met skil aan.
Smeer lekker homp botter op en garlic flakes, sout en gemaalde swartpeper - sny 'n ui in skywe en sit die skyf ui bo-op die butternut.
Maak toe met foelie en maak gaar op die kole of in die oond.
CARROT, POTATO AND DATE CRUSH:
Serves: 2
Preparation time: 5 min
Cooking time: 15min
Ingredients
200g Potatoes – peeled and cut in big blocks
200g Carrots – peeled and sliced
35g Dates – chopped
1/8t Salt
20g Butter
Pinch of white pepper
2T Coriander coarsely chopped
Pinch of freshly ground black pepper
Method
1. Boil carrots and potatoes together till cooked. Crush with a fork – this is not mash so we don’t want it fine like mash.
2. Add the rest of the ingredients – mix well and serve hot with a few chopped dates on top of the dish.
GRILLED GARLIC:
THIS IS FOR OUR GARLIC LOVERS! Niks so lekker soos so 'n geroosterde knoffeltjie saam met jou braaivleis nie, lekker soet!
This recipe will show you how to cook roasted garlic on a barbecue. The addition of fresh herbs lends extra flavor to the already tasty garlic- can't go wrong with Grilled Garlic!
Ingredients
8 heads garlic
4 tablespoons margarine
Sprigs of fresh rosemary or oregano, to taste
Instructions
1.Arrange whole heads of garlic on a sheet of heavy-duty foil.
2.Top with butter and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (1/4 teaspoon per head of garlic). Fold the foil over the garlic and seal the package well.
3.Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
SOET PATAT VOORGEREG/BYKOS: [BRON ONBEKEND]
Het vanmidag die heerlikste proeseltjie geniet.
Patats halfpad saggekook, stukkies gesny en in 'n oondbak gepak, so laag onderin.
Blikkie perskes in stukkies gesny en gemmerkoekies gekrummel, by die patats gemeng.
Malvalekkers in stukkies gesny bo-op gepak.
Paar klontjies margarien so hier en daar gesit.
Halwe blikkie idealmelk oorgegooi.
Gebak by 150grade vir omtrent 20 minute.
MY WENK:
Maak in platboompan en sit kooltjies op die deksel sodat dit kan gaar bak of in Buksie-oondjie.
EG HOLLANDSE ANDIJVIE-STAMPPOT: [BAIE LEKKER!]
Heerlik saam met varktjop, gerookte hollandsewors of frikkadelle en 'n lekker vleissous.
Aantal personen: 3
Ingrediënten:
500 gram aardappelen
zout
100 gram dobbelsteentjes ontbijtspek
andijvie [gebruik spinasie as jy nie andijvie kan kry nie]
scheutje melk
METODE:
Kook de aardappelen gaar in kokend water met wat zout. Bak 100 gram dobbelsteentjes ontbijtspek knapperig. Giet de aardappels af en stamp er ongeveer 200 gram andijvie, de uitgebakken ontbijtspek en een scheutje melk door.
Eet smakelijk!
ASPERSIES GEROL IN SPEK OOR DIE KOLE! [OUMA BEER]
Klomp aspersies
1 pk steepspek
Olyfolie
Sout en peper na smaak
Kaasskyfies
METODE:
Berei aspersies voor, was en sny harde gedeelte af.
Klad goed droog met kombuispapier.
Meng olie, bietjie sout of aromat en peper saam.
Rol aspersies daardeur.
Maak bonneltjies van 3 of 4 aspersies.
Sit 2 repies spek neer en ook 'n skyfie kaas.
Rol aspersies hierin toe en steek vas met 'n tandestokkie indien nodig.
Rooster gaar oor kole.
Baie lekker!
BBQ CABBAGE: [HOW TO GRILL STEVEN RAICHLEN]
Ingredients
4 Tbsp. (1/2 stick) butter
4 slices bacon (1/4 pound; preferably artisanal), cut crosswise into 1/4-inch slivers
1 small onion , finely chopped
1 medium-size (about 2 pounds) green cabbage
1/4 cup of your favorite commercial brand barbecue sauce
Coarse salt and black pepper
Directions
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumple a piece of aluminum foil and shape it into a ring, about 3 inches in diameter.
Cut the core out of the cabbage and discard. Cut the remaining butter into dice Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring with the cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings (save any remaining bacon fat for basting pork chops or making baked beans). Season the cabbage lightly with salt and generously with pepper.
Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
Grill the cabbage until very tender (when done, it will be easy to pierce with a skewer), 1 to 1 and 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour if the cabbage is not done.
To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
SKORSIES GEVUL MET AARTAPPELMENGSEL:
3 skorsies, gehalveer en gaargemaak
3 aartappels, gewas, gaargemaak en fyngemaak [mash]
Sout en peper na smaak
½ blik roommielies
¼ kop gerasperde cheddarkaas
¼ kop broodkrummels
METODE:
Verwyder pitte uit die skorsie en ook die skorsiemoes.
Voeg hierdie by die fynaartappels met die sout en mielies.
Meng deeglik.
Vul die holtes van die skorsies met die mengsel.
Meng die kaas en broodkrummels goed.
Sprinkel hierdie bo-oor elke skorsie.
Bak in oond van 180 grade C vir 10 – 15 minute.
WENK:
Of sit in jou platboompan bedek met deksel, sit paar kooltjies op deksel en bak tot kaas gesmelt is en groente lekker deurwarm is.
Kan ook in jou Buksie-oond gaargemaak word.
ROTKOHL: [ROOIKOOL/RED CABBAGE: [OKTOBERFEST COOKBOOK]
3 pounds red cabbage
3 sour green apples
1 large onion
1/4 cup lard
3 cloves
1 bay leaf
Salt to taste
4 tablespoons sugar
5 tablespoons white vinegar
1 cup white wine
METHOD:
Peel, then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid, add a little bit of cornstarch to make it thicker.
BROCCOLI PARMASAN FRITTERS: [ALL JOY FOODS]
8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 teaspoon Veri Peri Garlic Hot Sauce (Lemon & Herb worked great here too)
1/2 teaspoon salt
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying
Prepare your broccoli:
Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.
In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, Veri Peri Garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 150 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.
CITRUSSY BAKED SWEET POTATOES:
To make this delightful dish you will need:
6 Medium sized Sweet Potatoes – scrubbed well under running water
Tin Foil
1 ClemenGold (or other mandarin/naartjie) - zest and juice
2 Lemons – zest and juice
60g Butter
Dark Brown Sugar – about 15mls per sweet potato
Freshly ground Black Peppercorns
Method:
Wrap the washed sweet potatoes in a double layer of foil then bake in the coals or on top of the fire until they are soft enough for a knife to go through them easily.
Remove from fire and allow to cool slightly until you can handle them. Place them in a heat proof dish, cut a cross in each one then push them fairly wide open as you would for a baked potato.
Grate the zest from the lemons and ClemenGold over each sweet potato then squeeze all the juice over.
Place 10g butter into each open potato then sprinkle a good bit of dark brown sugar over each one.
Grind a decent amount (and I mean a lot!) of black pepper over the dish then place under the hot grill until they are caramelized and bubbling.
Serve hot with your meats and salads!
GROENBOONTJIE EN PIESANG-KERRIE: [Geskryf deur: jpetro]
Hierdie kan as 'n bykossie geniet word, of selfs 'n warm slaai voorgesit word..
BENODIGHEDE:
laat 60 gm sultanas vooraf week in 25 ml witwyn vir 4 ure
500 gm groenbone - gekerf
1 ui ringe gesny
12,5 ml olie
sout
12,5 ml kerriepoeier
25 ml appelkooskonfyt
37,5 ml asyn
tiemie
3 piesangs in skywe gesny.
SO GEMAAK:
Kook groenbone in sout water tot gaar.
Braai ui in olie tot deurskynend, voeg kerriepoeier, tiemie en asyn by en roer vinnig deur.
Dreineer gaar groenbone, gooi by kerrie-uie en braai saam.
Haal pot van plaat af, voeg appelkooskonfyt en die geweekte sultanas by, roer mooi deur.
Plaas pot terug op plaat , laat prut vir 2 min, voeg piesangs by, roer deur, bedien..
ROASTED CAULIFLOWER WITH GOLDEN RAISINS: [YUMMY!]
Ingredients
1 head of cauliflower, cut into small florets
2½ tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Salt and freshly ground pepper
2 tablespoons golden raisins
1/4 cup freshly grated Pecorino Romano cheese
1 tablespoon chopped parsley
Method
1.Preheat the oven to 375°. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.
2.In a small skillet, heat the remaining 1/2 tablespoon of oil. Add the raisins and cook over moderate heat, tossing, until hot, 1 minute. Add the raisins to the cauliflower, sprinkle with the cheese and parsley and serve.
Make Ahead:
The roasted cauliflower and raisins can be refrigerated for up to 3 days. Reheat and sprinkle with the cheese and parsley before serving.
MY WENK:
Maak in jou Buksie-oondjie of in swartboompan met deksel en kooltjies op deksel.
LEKKER GEBAKTE PATATS MET MARSHMALLOWS!
Was en halveer patats.
Sit marshmallows bo-op elke patat.
Bak in oond @ 180 grade C tot gaar, ongeveer 45 minute.
Kan ook die patats in foelie toedraai tot gaar gebak oor kole.
Maak foelie oop, halvee...r patats, maar behou die foelie en maak 'n tipe bakkie rondom die patat, moenie toemaak nie.
Pak nou marshmallows bo-op en sit weer terug op rooster sodat die marshmallows kan smelt.
Jy kan dit ook uit foelie haal, pak in 'n platboompan met deksel, sit marshmallows bo-op, sit delsel terug en sit bietjie kooltjies op die deksel vir so 10 - 15 minute tot marshmallows gesmelt het.
BUDGET BEATER BRINJALS: [KNORR RECIPES]
These delicious budget beater brinjals make a meal on their own or can be served as an accompaniment to chicken.
Serves 4-6 | Preparation Time: 5 mins | Cooking Time: 35 mins
Ingredients
- 3 Medium brinjal
- 150 grams Feta cheese
- 1 Bunch coriander, chopped
- 1 KNORR Sundried Tomato with Olive oil Salad Dressing
- 1 pinch Salt and black pepper to taste
Instructions
1. Place brinjal in a roasting dish, drizzle with olive oil and roast for approximately 30 mins at 200°C until soft and cooked or on the grill or in your skillet.
2. Cut in half lengthways and scoop out the flesh.
3. Mash the flesh and set aside.
4. Stir crumbled feta cheese into the brinjal flesh and add the KNORR Salad dressing and seasonings.
5. Spoon the filling into the brinjal cavity and reheat in the oven.
6. Serve with char-grilled chicken breasts.
COST LESS CURRIED BUTTERBEANS: [KNORR RECIPES]
Transform ordinary butterbeans into a culinary curry feast. Simply add curry powder, brown onion soup and stock and you will have a delicious meal.
Serves 4-6 | Preparation Time: 2 mins | Cooking Time: 15 mins
Ingredients
- 450 millilitres Knorr Chicken Stock
- 1 KNORR Brown Onion Soup Powder
- 10 millilitres Curry powder
- 2 Tins butterbeans, drained
- 15 millilitres Finely chopped coriander
Instructions
1. place chicken stock, brown soup powder and curry powder in a pot to simmer over medium heat
2. stirring often
3. add butterbeans to the pot and boil for 3 minutes to heat through
4. serve hot with rice or mash
5. garnish with coriander
BUTTERNUT AND PEAR BREDIE: [unknown]
Butternut and pear bredie, prepared with mutton OR lamb, butternut squash and dried pears is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied.
Cook Time: ± 2 hrs | Serves: 6
Ingredients
2 large onions, chopped
250 ml stock OR water
4 whole cloves
3 whole allspice
90 ml butter
1 kg lamb OR mutton
4 cloves garlic, crushed
4 sticks cinnamon
5 cm piece root ginger, crushed
2 kg butternut squash, peeled and cubed
1 kg dried pears
salt to taste
freshly ground black pepper
30 ml brown sugar
Method
Place onions, stock, cloves and allspice in a large saucepan and bring to the boil. Simmer until all the stock has been absorbed. Add 45 ml butter and sauté until onions are golden. Add mutton, garlic, ginger and cinnamon and braise over medium heat until meat has a rich brown colour and is almost done. Add butternut pieces, stir, making sure that the meat and butternut are well mixed. Close the saucepan with a close fitting lid and allow bredie to simmer until the butternut is soft. Add dried pears and simmer for 5 minutes. Add the brown sugar, rest of butter and season to taste. Serve with freshly cooked rice.
Tips
1.To concentrate flavours use mutton with a fair amount of fat and bone, 2 cm cubed mutton rib is the best meat to use.
2.Never boil meat in stock or water, this tends to dry out and toughen the meat.
3.Don’t add liquid. The juices from the vegetables will make a thick gravy.
4.Keep the cooking temperature constant, use a medium heat setting, allowing the bredie to simmer gently for a few hours to allow flavours to combine.
5.The flavour will improve if the bredie is made a day or two in advance.
BOTTERSKORSIE – TAGINE: [PETERJASIE RESEPTE uit RSG]
BESTANDDELE
15 ml olyfolie
2 middelslag uie, gekap
2 knoffelhuisies, fyngedruk
20 ml gemaalde komyn
2 ml borrie
1 kaneelstokkie
5 ml gemaalde kaneel
15 ml fyngerasperde vars of 5 ml gemaalde gemmer
15 ml fyngerasperde suurlemoenskil
1 kg botterskorsies, geskil en in blokkies gesny
100 ml groente- of uie-aftreksel
1 x 410g blik botterboontjies, gedreineer
sout en varsgemaalde swartpeper na smaak
30 g gesplinterde amandels, gerooster
125 ml sultanas
vars koljanderblare of Italiaanse pietersielie vir garnering
METODE
Verhit die olie oor matige hitte in ’n groot kastrol en soteer die uie en knoffel tot sag.
Voeg die speserye, gemmer en skil by en soteer vir ’n paar minute, voeg botterskorsie by en soteer nog 2-3 minute.
Roer die aftreksel by, verlaag hitte en sit die deksel op.
Prut 30 minute liggies saam.
Roer bone by, geur na smaak en prut nog 5-10 minute of tot die botterskorsie sag en die boontjies warm is.
Roer amandels en sultanas by en geur na smaak.
Sit op stampkoring, basmatirys of koeskoes voor en garneer met kruie.
NOT ROLLED "ROLLED" CABBAGE: [MR FOOD]
Not-Rolled "Rolled" Cabbage updates a traditional European recipe for stuffed cabbage. It takes all the work out of this classic, but none of the delicious taste.
Serves: 8
Preparation Time: 5 min
Cooking Time: 1 hr
What You'll Need:
•1 1/4 pounds ground beef
•1/2 cup plain bread crumbs
•1 egg
•1 teaspoon salt
•1/4 teaspoon black pepper
•1 head green cabbage, shredded (12 to 14 cups)
•1 (14-ounce) can jellied or whole-berry cranberry sauce
•5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
•1 tablespoon lemon juice
•1 (26-ounce) jar spaghetti sauce
What To Do:
1.In a medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper. Form mixture into 1-inch meatballs (about 1 tablespoon each).
2.Place half the shredded cabbage in a soup pot then add meatballs. Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage. Pour spaghetti sauce over mixture. Do not stir!
3.Bring to a boil then reduce heat to low and simmer, uncovered, for 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, stirring halfway through.
Our Lemon Rice is a great way to sop up the delicous extra sauce. You won't want to give up a bit of it!
•If you like your rolled cabbage on the sweeter side, add a tablespoon or two of dark brown sugar.
ROASTED BRINJALS: [ZIETS]
And this one is a no-brainer, good for letting the young ones help with cooking too: Peel the fruit with a potato peeler, then cut it into slices of about ten to fifteen millimetres thick (just over half an inch for my overseas readers). I cut these slices into quarters to allow more seasoning to come into contact with the fruit. Place in a shallow dish and immediately sprinkle liberally with salt and freshly ground pepper. Finely ground white pepper is also good, but watch the quantities. You need only a tinge of pepper to help bring out the flavour.
Leave this lot aside for a few minutes to allow the salt to draw some water out of the fruit while preparing the rest of the seasoning. The rest of the seasoning consists of a shallow dish with some cake flour. You roll the slices of brinjal in the flour before toasting them in a dry pan. I used my non-stick stainless steel frying pan from Le Creuset. If you don't have a non-stick pan, simply add a smear of butter or fat to your pan. You only need a small amount of oiliness in the pan to make thermal contact with the brinjals, much like pancakes.
The rest is simple:
Roll the seasoned slices of brinjal in the flour, then toast them until the outside goes nice and brown. The outside will be crisp as well and some fluid will have cooked out of the fruit. Drain on a kitchen paper towel and serve hot.
EGGPLANT FRIES: [Bon Appétit] [DIS HEERLIK!]
DIPPING SAUCE:
1 cup plain low-fat yogurt
1 tablespoon chopped kosher pickle or pickle relish
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh oregano
Kosher salt and freshly ground black pepper
FRIES:
1 1-pound eggplant, cut crosswise into 1/2 rounds, then into 1/2-thick strips
Vegetable oil (for frying)
1 cup rice flour
2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
1 1/2 tablespoons za'atar
1 tablespoon garlic powder
1 teaspoon fine sea salt plus more for seasoning
[Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It's available at specialty foods stores, Middle Eastern markets.]
PREPARATION:
1. Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
2. Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
3. Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°. Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
4. Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
KOOL OP DIE KOLE: [BOEREKOS MET LORRAINE]
Bestanddele
1 kool
bacon
botter
kaas
foelie
MAAK DAN SO:
Sny diep kepe in die kool, nie reg deur nie. Vul die repe met botter,bacon en kaas en draai dig toe met foelie. Sit dit op die kole en kook vir n uur. Draai gereeld om. Toets na n uur of sag.
MY WENK:
Ek vind dis makliker om eers die hele kool vir so 5 – 10 minute in ‘n pot met soutwater te kook.
Laat dit afkoel.
Sny dan die harde stuk uit en hol die kool bietjie uit, sodat daar ‘n lekker gaatjie is om hom te stop met ‘n vulsel.
Nou kan jy enige vulsel insit wat lekker saam met die kool gaan.
Draai dan styf toe met foelie en braai oor die rooster vir ongeveer 1 uur, toets maar vir gaarheid of gee so vinnige loer.
Dis baie lekker!
GEVULDE TAMATIE EN MIELIEGEREG: [JUNGLE OATS RESEPTE]
8 middelslag tamaties
1 ui, fyn gekap
30 ml pietersielie, fyn gekap
50 ml Jungle Oats
sout en grof gemaalde swartpeper
2 eiers, geklits
1 x 410 g-blikkie KOO Suikermielies
125 ml gerasperde cheddarkaas
Voorverhit oond 160ºC.
SO MAAK JY:
1. Sny die boonste gedeeltes van die tamaties af om dekseltjies te vorm.
2. Hol die tamaties uit met ’n teelepel. Besprinkel die tamatieholtes met sout en peper en laat
onderstebo staan sodat hulle kan dreineer.
3. Dreineer die pulp van die tamatie en kap fyn.
Voeg die ui, pietersielie en Jungle Oats en nog sout en peper by, indien verkies. Vul die tamatieholtes met hierdie mengsel en plaas dekseltjies op die gevulde tamaties.
4. Meng die geklitste eiers en suikermielies en skep in ’n gesmeerde oondskottel. Rangskik tamaties tussen in.
5. Strooi gerasperde kaas bo-oor.
6. Bak 45 minute lank.
Lewer 4-8 porsies vir ’n middagete of as bykos saam met 'n braaigereg.
MARMITE CORN FRITTERS: [MARMITE RECIPES]
Ingredients
For 4 people
1 egg
2 level tablespoons self-raising flour
¼ teaspoon Cayenne pepper
½ teaspoon Worcestershire sauce
1 teaspoon Marmite
326g tin of sweetcorn kernels
vegetable oil for frying
HOW TO COOK:
Make a stiff batter by mixing together the beaten egg, sieved flour and Cayenne pepper. Beat well and then add the Worcestershire sauce and Marmite and beat for a further minute. Fold in the drained sweetcorn so that it is well mixed with the batter and refrigerate for 20 minutes.
Oil a griddle or heavy frying pan over a medium-high heat and spoon on tablespoons of the mixture.
Cook for 4-5 minutes, turning once, until golden brown.
Delicious served with bacon and tomatoes or even maple syrup.
SPINASIEKOEKIES: [LAPA RESEPTE]
Klits 3/4 koppie water en 1 groot eier saam.
Voeg 1 en 1/2 koppie meel,
1 teelepel sout,
Peper na smaak
1teelepel bakpoeier
1 elp fennel blare fyn gesny
1 elp groen uie stingels fyn gesny by en meng.
MAAK DAN SO:
Was spinasie af en sny in repe verwyder meeste van die wit stingels.
Kook water in ‘n pot en voeg dan die Spinasie by net vir 2 tot 3 min
Dreineer die water en laat Spinasie effens afdroog.
Meng met deegmengsel.
Skep met 'n lepel in pan met voorafverhitte olie.
Bak aan elke kant tot bruin (net 'n paar minute aan 'n kant -dis vinnig gaar).
Dit lewer so 15+ koekies, afhangende hoe groot skeppe jy skep.
TAMATIESOUS:
10 pd ryp tamaties
2 uie
4 tot 6 huisies knoffel
1 pint asyn
1 e naeltjies
1 e piment
1 e gemaalde peperkorrels
1 e stukkies pypkaneel
2 e sout
1 e mosterd
1 k suiker
1 koppie water
1 tlp cayenne peper of twee rissies fyn gesny pitte verwyder
MAAK DAN SO:
Verwyder die skille van die tamaties.
Skil die uie.
Rasper of maal die tamaties, die uie en die knoffel.
METODE:
Kook oor stadige hitte tot dit sag is en vryf dit met 'n houtlepel deur 'n sif om al die pitte te verwyder.
Kook die asyn, water, die suiker, die sout en die mosterd en die speserye saam Sodra die mengsel kook verminder die hitte en prut vir 15 min.
Gooi mensel deur ‘n sif en voeg by tamaties.
Kook die mengsel en roer af en toe tot die volume omtrent een derde verminder het en die sous die dikte van witsous het.
Gooi dit in 'n skoon, droë, warm bottles en verseël hulle terwyl hulle nog warm is.
DIK DAAN SE BROODKOOL: [RAPPORT]
6-8 porsies
BESTANDDELE:
1 koolkop
3 snye brood
1 pak (60 g) wituie-soppoeier
2 k koue water
¼ k gerasperde kaas
METODE:
1. Voorverhit die oond tot 180 °C.
2. Sny die kool in 6-8 snye soos wat ’n mens brood sou sny. Rangskik nou die snye plat in ’n gesmeerde oondbak.
3. Sprinkel die brood se krummels oor.
4. Los die soppoeier in die water op en gooi dit oor die gereg.
5. Strooi die kaas oor en bak vir 50-60 minute tot murgsag.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op die deksel.
DUTCH FARMERS -HOTCHPOTCH: [DUTCH COOKING MAKE EASY]
Traditional Dutch winter dish. Normally eaten with a dutch smoked sausage. However, this ingredient is not available in the rest of the world.
Cook Time: 20-30 minutes
Servings: 4
Ingredients
400 gr potatoes, suitable to mesh them.
400 gr kale. [te kry by P n P, anders gebruik spinasie]
400 gr. onions.
50-100 gr. bacon.
a splash of milk.
salt and pepper.
Directions:
Peal the onions and potatoes. Cut them in small pieces and but them in a 5 liter pan, with water and a bit of salt. Let them boil, cut the kale in small pieces, and add them to the onions and potatoes, after they have been boiling for 10 minutes. the kale, onions and potatoes should be soft.
In the mean time, cut the bacon in pieces, and bake them in a separate pan. Normally there is enough fat on the bacon, so no butter is needed.
When the potatoes and kale is reasonably soft (e.g. you can easily mesh them). Drain the water from them, and mesh the lot. While you mesh them, add enough milk to make to mesh smooth. If wished a bit of the milk can be replaced by unsalted butter. Now add the bacon, and make from the fat of the bacon a gravy, by adding a bit of water. Let the gravy boil for a few minutes, till it is nice and smooth. Add the gravy to the mesh. Now add pepper and salt, as this dish tends to be a bit blend without them.
Traditionally this is eaten with smoked pig sauces (the closest you can get in England are the polish variation of this) or with thinly sliced pork belly stripes, baked.
MY OORSIG:
Die regte manier is om dit met Hollandse Rookwors te maak, maar as jy dit nie kan kry nie gebruik dan spek of varkvleis, soos rib is ook baie lekker hierby.
PARMESAN BUTTERNUT: [BRAAI RESEPTE]
Serves 4
INGREDIENTS
2 butternuts (about 450g each)
15ml olive oil
50g melted butter
1 cup grated Parmesan cheese
60ml toasted pine nuts
2.5ml freshly grated nutmeg
salt and freshly ground black pepper
HOW TO COOK:
1. Cut the butternut in half and scoop out the seeds.
2. Brush the cut surfaces with oil and sprinkle with salt and black pepper.
3. Wrap each butternut in baking foil and place in the embers of the fire. Cook for 25-30 minutes, until tender. Turn the butternuts occasionally so that it cooks evenly.
4. Leave the butternut until cool enough to handle. Unwrap from the foil parcels and scoop out the flesh leaving the skins intact.
5. Dice the flesh, then stir in the melted butter. Add the Parmesan, pine nuts, salt and pepper. Toss well to mix.
6. Spoon the mixture back into the shells. Sprinkle with nutmeg and serve.
CAMPFIRE STUFFED BUTTERNUTS WITH MINCE:
serves 2.
You'll need:
2 butternuts, cut in halve
For the stuffing:
•150 g mince
•80 g feta, crumbled
•10 sundried tomatoes, chopped
•One teaspoon dried rosemary
HOW TO COOK:
Fill scooped-out butternut halves with the same mince mixture, compacting it down firmly. Wrap each half in foil and seal tightly. Place in the coals and bake until the butternut is cooked
Tip:
Use your imagination for the stuffing – add Peppadews or chilli to the mince stuffing for some spice, or make a vegetarian filling of sweetcorn, cheddar and mushrooms.
.CRISPY BAKED ASPARAGUS FRIES:
Asparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy.
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 pound asparagus, trimmed
½ cup flour
2 eggs, lightly beaten
¾ cup panko breadcrumbs
¼ cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
Directions
1.Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmensan, salt and pepper.
2.Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-13 minutes.
CRISPY BAKED ONION RINGS: YUM!
Healthy, crispy baked onion rings that are so addictively good and super easy to make!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2 large onions, sliced thickly
½ cup flour
½ cup buttermilk, milk or beer
1 egg, lightly beaten
1 cup panko breadcrumbs
1 teaspoon creole seasoning
salt and pepper to taste
Directions
1.Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
2.Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
3.Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 12-16 minutes.
CRISPY BAKED AVOCADO FRIES:
Creamy baked avocado fries coated is crispy panko breadcrumbs.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 large avocados, sliced
salt, pepper and cayenne to taste
½ cup flour
2 eggs lightly beaten
1 cup panko bread crumbs
¼ cup ranch dressing
1 chipotle chili in adobo, chopped
Directions
1.Season the avocado slices with salt and pepper to taste, dredge them in the flour, dip them in the egg and then the panko breadcrumbs.
2.Place the avocado slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 15-20 minutes.
3.Serve with a mixture of ranch and chipotle dressing.
NOT ROLLED " ROLLED" CABBAGE: [MR FOOD]
Not-Rolled "Rolled" Cabbage updates a traditional European recipe for stuffed cabbage. It takes all the work out of this classic, but none of the delicious taste.
Serves: 8
Preparation Time: 5 min
Cooking Time: 1 hr
What You'll Need:
1 - 2kg ground beef
½ cup plain bread crumbs
1 egg
1 teaspoon salt
¼ teaspoon black pepper
1 head green cabbage, shredded (12 to 14 cups)
1 (14-ounce) can jellied or whole-berry cranberry sauce
5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
1 tablespoon lemon juice
1 (26-ounce) jar spaghetti sauce
What To Do:
1.In a medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper. Form mixture into 1-inch meatballs (about 1 tablespoon each).
2.Place half the shredded cabbage in a soup pot then add meatballs. Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage. Pour spaghetti sauce over mixture. Do not stir!
3.Bring to a boil then reduce heat to low and simmer, uncovered, for 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, stirring halfway through.
Our Lemon Rice is a great way to sop up the delicous extra sauce. You won't want to give up a bit of it!
Notes
•If you like our rolled cabbage on the sweeter side, add a tablespoon or two of dark brown sugar.
CHICKPEA ROAST WITH SHERRY SAUCE: [BRAYERGIRL]
As you may have realised, these new recipes I have been trying are all vegetarian. This one is probably one of the most delicious vegetarian dishes I have ever tasted and I know for sure I'll be making this one again in the future!
Ingredients:
450g can of Chickpeas, drained
1 Tsp Marmite (yeast extract)
150g chopped walnuts
150g white breadcrumbs
1 finely chopped onion
100g chestnut mushrooms
50g can of sweetcorn, drained
2 crushed garlic cloves
2 Tbsp dry sherry
2 Tbsp vegetable stock
1 Tbsp chopped coriander
8oz of ready made Puff Pastry
1 egg, beaten
2 Tbsp milk
Salt & pepper
SAUCE
1 Tbsp vegetable oil
1 leek, thinly sliced
4 Tbsp dry sherry
150ml / 1/4 pint vegetable stock
Method:
1. Blend the chickpeas, marmite, nuts & breadcrumbs in a food processor for 30 seconds. In a frying pan, saute the onion and the mushrooms in their own juices for 3-4 minutes. Stir in the chickpea mixture, the sweetcorn and the garlic. Add the Sherry, stock, coriander & seasoning and bind the mixture together. Remove from the heat and allow to cool.
2. Roll the pastry out on a lightly floured suface to form a 35.5cm x 30 cm (14 inch x 12 inch rectangle. Shape the chickpea mixture into a loaf shape on top of the rolled out pastry and wrap the pastry around it, sealing the edges. Place seam-side down on a dampened baking tray and score the top in a criss-cross pattern. mix the egg and milk and brush over the pastry. Cook in a preheated oven, 200C / 400 F / Gas Mark 6, for 25-30 minutes.
3. Heat the oil for the sauce in a pan and saute the leek for 5 mins. Add the sherry and stock and bring to the boil. Simmer for 5 minutes and serve with the Roast.
Scrumptious!
EGGPLANT AND TOMATO TAGINE: [COOKING LIGHT - Photo: Jan Smith]BAIE LEKKER AS BYKOS SAAM MET BRAAIVLEIS!
You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas.
INGREDIENTS:
11cups (3/4-inch) cubed peeled eggplant (about 2 pounds)
3/4 teaspoon salt, divided
Cooking spray
1 tablespoon olive oil
cup finely diced red bell pepper (about 1 large)
1 teaspoon Hungarian sweet paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
DIRECTIONS:
Sprinkle egplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
Preheat ovn to 425°.
Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper.
Stir in juice; garnish with bell pepper.
GROENBOONTJIES IN EIERSOUS: [KOOK SUID-AFRIKAANS]
6 porsies
Tyd; 30 minute
50g heel jong groenboontjies
50ml water
25ml bruinasyn
15ml suiker
2ml sout
2ml peper
1 geklitste eier
METODE:Sny boontjiepnte af en kook in soutwater tot sag, maar nog ferm.
Dreineer en laat afkoel.Klits water,asyn,suiker, sout en peper saam.
Hou aan klits en voeg eier by.
Sit in bak oor kookwater en klits totdat sous dik word.
Giet oor boontjies en sit voor as slaai.
TWO INGREDIENT CREAMY GARLIC BROCCOLI:
makes 4 cups broccoli
3½ cups broccoli florets
½ cup creamy garlic hummus
black pepper + lemon juice to taste
Directions:
1. Steam, boil,roast or grill your broccoli florets.
2. Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.
3. Serve warm or place in the fridge to chill. This broccoli is delicious served both warm and chilled.
Add lemon juice and black pepper over top to serve.
Customize it! If you are not a garlic fan, you can use any variety of hummus, including lemon, chili, roasted eggplant, olive, parsley and more.
Nutritional yeast is a fun add-in for “cheezy”-style creamy broccoli.
GRILLED LEMON GREEN BEANS: [ Source: Weber’s Way to Grill]
I don’t know why I have never tried grilling green beans before – but I know this will not be my last time. Especially when you are already cooking your other items on the grill – I paired this with the Lemon Oregano Potatoes and some locally raised flat iron steak. You obviously need to cook them on a grill pan – but it is really super quick and really brings out the fresh taste. Enjoy this while you have time – before summer passes by and fresh, local green beans are gone!
Ingredients
1 lemon
¼ cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
¼ tsp. crushed red pepper flakes
1kg fresh green beans
kosher salt
Directions
1. Using a vegeable peeler, remove wide strips of the yellow zest from the lemon.
2. Put in a mall saucepan with the oil, garlic, and red pepper flakes. Cook over low heat until the garlic simmers. Let simmer for about 2 minutes, then remove from heat and let cool and steep for 30 minutes – 1 hour.
3. Remove the lemon zest and garlic from the oil and add in 1/2 tsp. kosher salt.
4. Preheat grill and grill pan over medium for 10 minutes.
5. Pour oil mixture over the green beans and toss to coat.
6. Using tongs lift out the beans onto the grill. Spread the beans on the grill in a single layer and cook until browned and tender – about 5 to 7 minutes.
7. Remove from pan and season to taste with salt and freshly squeezed lemon juice.
GARLICKY MASHED CAULIFLOWER: [HealthyVoyager]
You’re looking for ways to eat your favorite foods in a healthier, lower calorie way. Well, if mashed potatoes are a weakness, you’ll love this veggier, less carbier alternative to your favorite comfort food! Even if you scoff at cauliflower, you’ll never know that this dish isn’t made from a spud!
1 medium head cauliflower
1 tablespoon vegan cream cheese, softened
1/4 cup nutritional yeast
1/2 teaspoon minced garlic
1/8 teaspoon vegan chicken bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons vegan butter
WHAT TO DO:
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, bullion and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
GESTOOMDE UIE SAAM MET BRAAIVLEIS:[FLIPPEN LEKKER]
Uie in foil – sny 1 of 2 uie in kwarte – neem 1 kwart en kap fyn en gooi bo-oor die kwarte – sout en peper en enige spices wat jy het bv texan steak spices of BBQ -Sit so paar klonjies botter op Maak toe en sit eenkant op die rooster.
HOW TO FREEZE RAW SPINACH:
Method 1: Microwave way
The best way to preserve spinach for winter use is to freeze it. Rinse the leaves well, place them in a resealable plastic bag and blanch them in the microwave (600-700 watts) for 1 minute, then place in the freezer. Spinach loses too much of its vitamin content if you blanch it in boiling water.
Method 2-Steam
This is what I did last time. About a minute under steam and then into the bag. Worked well but I have just discovered a better method, I hope.
Method 3-Freeze Raw Skinny Dip
Freezing Spinach Raw (my version)
Place fresh spinach in a large bowl and cover with cold water. Using your hands, pretend you are a washing machine and your spinach is the clothes. Agitate the water to loosen the dirt and any insects still hanging around. Drain and repeat.
Place a clean kitchen towel in another large bowl (or out on your counter). Tear the spinach by the handfuls into small pieces, discarding any stems you come across. Place the torn spinach on the towel. Cover spinach with the towel and now pretend you are drying your child or dog’s hair. Don’t worry if you scrunch it up. Your goal is to get as much of the water off the spinach as you can.
Fill a gallon zip lock bag with the clean, torn and dried spinach. Tap the bag on the counter to help it settle and go ahead and shove as much in as you can, like you’re stuffing a feather pillow that you want firm. Once the bag is full, close the bag almost all the way, then lay it flat and press out as much air as you can, like you’re deflating an air mattress. It’s okay to press down on the spinach, too. Now, zip it up and toss it in your freezer.
When you’re ready to use it, don’t thaw it first. Reach in and pull out however much you need, then place the frozen spinach directly into soup or your saute pan for a quick cook (a few minutes on high heat is all it needs)
.KERRIEKOOL: [NG GEMEENTE TUINEDAL RESEPTEBOEK]
Hier's 'n baie lekker KERRIEKOOL resep wat bietjie anders is as die gewone. Probeer gerus en geniet hom!
SOUS:
2 e appelkooskonfyt [jy kan ook sweet chillisous insit]
1 e maizina
1 desertlepel kerriepoeier
1 kop suiker
3 kop witasyn
½t mosterd
sout
2 uie fyngekap
1grt kopkool fyn gekerf
METODE:
Maak kerrie, maizina en mosterd aan met bietjie asyn.
Verhit orige asyn en voeg kerriemengsel by en roer.
Laat 10 minute kook.
Voeg uie en kool by en laat kook vir net 5 minute.
Bottel warm in gesteriliseerde bottels.
WENK:
Ek het al groenboontjies en wortels ook op hierdie manier gedoen en dis heerlik!
Jy kan ook gebraaide stukkies spek byvoeg.
KOOL BREDIE: [BOEREKOS MET LORRAINE]
Bestandele
stewing beef
halwe kool
ui
greenpepper
beef stock blokkie
1 groot patat
3 wortels
4 aartappels
5ml bisto
10ml mielieblom
5ml sout
5ml swart peper
braaivleis speserye
garlic en herb speserye
worctershiresous
SO MAAK JY:
Braai ui en greenpepper in kookolie en gooi bietjies, bietjies water by om ui mooi bruin te maak.
Voeg vleis by en spice. Gooi in 50ml worctershiresous oor vleis Los stock blokkie op in 250ml warm water en voeg by.Kook vleis vir n uur.
Sny kool fyn . Sny geskilde aartappels in kwarte.Skil wortels en sny in ringe. Voeg groente na die uur by en kook vir nog n half uur. Los die bisto en mielieblom op in 125ml koue water en voeg by. Laat prut vir 10min sonder deksel.
SMOTHERED GREEN BEANS: [MR FOOD]
Serves: 6
Preparation Time: 10 min
Cooking Time: 23 min
What You'll Need:
4 to 6 bacon slices
3 celery ribs, chopped
1 pound fresh green beans, trimmed
1 onion, chopped
1 red bell pepper, chopped
3 plum tomatoes, seeded and chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
What To Do:
1.Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
2.Cook celery and next 3 ingredients in hot drippings in skillet over medium-high heat 10 to 12 minutes.
3.Add tomatoes and remaining 4 ingredients; cook 5 minutes or until beans are tender, stirring often. Stir in crumbled bacon.
NotesThe packaged pork tenderloins available in supermarkets, make quick, easy entree. Because they're already marinated, they can go straight for the package to your oven or grill.
LUBY'S FRIED CABBAGE: [Author: Stephanie Manley via CopyKat.com]
•Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8
You can make fried cabbage just the Luby's Cafeteria.
Ingredients
1 large head of green cabbage
6 ounces bacon, cut into 1-inch pieces
3 cups water
1 teaspoon grond black pepper
1 teaspoon salt
3 tablespoons butter
Instructions
Remove the cabbage core and discard. Slice the cabbage into 1 to 2-inch pieces; you should have approximately 12 cups. Place in a large pot along with the bacon and water. Bring the water to a boil over medium-low heat and then reduce the heat to a medium-low. Add the pepper and salt to the pot, cover with a lid, and simmer for about 30 minutes, stirring occasionally. Before serving, stir in the butter.
MASH STUFFED MUCHROOMS:
Brown Button Mushrooms -20-25, medium to large-headed
Potatoes - 4, medium, quartered
Butter - 3 tbsp
Milk - 4-5 tbsp
Salt and ground Pepper- for taste
Tomato Paste - 3 tbsp
Olive Oil - 3 tbsp
Water - 1 cup
Cracked pepper - 1 tsp
Mozzarella cheese - 3/4 cup,shredded
Cubanelle Pepper - 1, thinly sliced to rings
Red Pepper or Large Tomato - 1/2, thinly sliced
Procedure:
In a pan, add the quartered potatoes, fill cold water to cover the potatoes and bring it to a boil till its tender.
Drain the potatoes and quickly mash the hot potatoes with skin along with the butter and milk.
Sprinkle salt and finely ground pepper and gently mix. Set aside.
Clean the mushrooms with moist teal-towels and remove the stalk(save it to make vegetable stock in the future).
Fill the mushroom caps with mashed patatoes using a spoon or a mini ice-cream scoop.
Top the mashed potatoes with a ring of cubanelle pepper and a slice of red pepper or Tomato.
Sprinkle a tsp of mozzarella cheese over the peppers.
Tomato Paste Sauce:
Mix the tomato paste with water, olive oil, a tsp of cracked pepper and make a sauce.
Pour the prepared sauce into an oven-proof dish and spread it evenly.
Arrange the filled-mushroom and bake at 350 degrees for 15-20 minutes.
Note:
Freeze the mushroom stalks for making vegetable stock.
Ready-made Marinara Sauce may be used instead of th Tomato-Paste Sauce.
Leftover Mshed Potatoes may be used.
Enjoy!
OUTYDSE GROENBOONTJIES:
300 g groenboontjies of gevriesde groenboontjies
1 ui, gekap
1 grt aartappel, in blokkies gesny
1 vetstertjie of stukkie vetterige rib [opsioneel, maar dit gee boontjies ‘n heerlik smaak]
Bedek boontjies net-net met water of as gevriesde boontjies gebruik verminder die water
sout en peper na smaak
10 ml botter/margarien
knippie neut [heel neut gerasper is lekkerder]
SO MAAK JY:
Was die boontjies af en kerf dit.
Plaas die boontjies, ui, aartappels, skaapvleis en kookwater in 'n kastrol en verhit dit saam tot kookpunt. Lat dit vir ongeveer 'n uur lank stadig prut. Voeg nog water by indien nodig. Geur met sout en peper en laat al die water wegkook. Verwyder nou die vleis. Roer die botter by die boontjies in en geur met neut, indien verkies. Roer die boontjies goed deur, en druk boontjies en aartappel fyn. Bedien warm.
PAMPOENKOEKIES IN DIE OOND: [ERINA DELPORT]
‘n Minder “sondige” weergawe van die tradisionele diepgebraaide pampoenkoekies ...
125g sagte botter/margarien
200 ml suiker
3 eiers
1 koppie (250ml) koekmeelblom
15ml bakpoeier
2 ml sout
3 koppies (750 ml) gaar fyn pampoen
5 ml vanieljegeursel
fyn kaneel
Sous
4 eiers
1 koppie (250ml) water
1 oppie (250ml) suiker
knippie sout
1 opgehoopte eetlepel maizena
½ koppie (125ml) suurlemoensap
SO MAAK JY:
Verhit oond tot 180°C.
Klits botter, suiker en eiers saam.
Sif die koekmeelblom, bakpoeier en sut saam.
Meng dit by die eiermengsel.
Voeg fyn pampoen (koud of war) en vanieljegeursel by.
Meng goed deur.
kep mengsel in gesmeerde muffinpannetjies.
Bak tot gaar.
Laat staan om af te koel.
Meng al die bestanddele van die sous saam.
Kook die sous oor matige hitte en roer gedurig tot dikkerig.
Skep lepelsvol oor die gaar pampoenkoekies en besprinkel met kaneelsuiker.
Die pampoenkoekies vries baie goed.
Die sous kan in yskas gebêre word om weer te gebruik.
MY WENK:
Maak dit in jou platboompan met deksel/foelie en sit kooltjies op deksel.
PAMPOEMBALLETJIES: [BRON ONBEKEND]
Jy het nodig (vir 4-6 porsies):
• 2 koppies koekmeel
• 5 eetlepels suiker
• 4 teelepels bakpoeier
• knippie sout
• 2 koppies gaar, fyngedrukte pampoen (maak dit sommer die vorige dag)
• 2 eiers, geklits
• olie vir diepbraai
Vir die sous:
• 1 koppie suiker
• 1 eetlepel botter
• 2 eetlepels vlapoeier
• 2 koppies melk
• 1 teelepel karamelgeursel
Deeg in jou hande.
Meng die droë bestanddele, voeg die pampoen by, dan die eiers en meng tot ’n sagte deeg.
Maak balletjies.
Verhit die olie en diepbraai teelepels vol beslag daarin tot goudbruin. Dreineer op papierhanddoekvelle en sit die balletjies in ’n diep bak.
Die hele sous. Smelt die suiker en botter oor lae hitte en roer tot dit effens verkleur.
Die geheim ...
Meng die vla¬poeier en ’n bietjie melk in ’n bakkie. Voeg die res van die melk geleidelik by terwyl jy voortdurend roer om seker te maak die vlapoeier vorm nie klonte nie. Roer die melkmengsel by die suikermengsel en laat dit oor stadige hitte prut tot gaar en verdik. Roer die karamelgeursel by.
Eet dit vir soetkoek op.
Skep die sous oor die balletjies. Lig die balletjies effens op sodat die sous onder inloop en al die balletjies bedek.
Wenk:
As daar oorbly, kan julle dit vanaand eet vir poeding.
PAMPOENBOBOTIE: [Deur Marlene van Eeden]
Dié pampoenbobotie is maklik, maar lyk indrukwekkend.
Marlene sê: Dié pampoenbobotie is maklik, maar lyk indrukwekkend. Dis boonop spotgoedkoop én daar's niks potte en panne wat later gewas moet word nie!
Bestanddele
• ’n groenskil-boerpampoen (dis minder waterig as gewone boerpampoen)
• ’n dik sny brood, korsies afgesny
• 1½ koppie melk
• 2 eetlepels sonneblomolie
• 2 teelepels botter
• 2 uie, gekap
• 2 knoffelhuisies, gekneus
• 5 teelepels kerriepoeier
• 2 teelepels sout
• 2 eetlepels blatjang
• 1 eetlepel fyn appelkooskonfyt
• 1 eetlepel Worcestersous
• 1 teelepel borrie
• 5 teelepels bruinasyn
• 1 kg beesmaalvleis
• 3 eiers
• 6 eetlepels sultanarosyntjies (opsioneel)
• nog ’n knypie sout en borrie
• 1-2 lourierblare
Só maak jy
1. Haal ’n bietjie lyf af. Sny die boonste deel van die pampoen versigtig af en hou dit eenkant sodat jy dit later as ’n “hoed” kan gebruik (moenie dié deel bak nie). Hol die pampoen versigtig in die middel uit, maar los ’n lekker dik laag om die rande. Week intussen die brood in die melk.
2. Bring daai geur! Verhit die olie en botter in ’n groot pan en braai die uie en knoffel. Gooi die kerriepoeier, sout, blatjang, konfyt, Worcestersous, borrie en asyn by en meng dit goed.
3. Van pienk na bruin. Druk die melk uit die brood (hou die melk eenkant) en maak die brood fyn voordat jy dit saam met die maalvleis en sultanas in die pan gooi. Laat dit oor lae hitte prut terwyl jy dit roer totdat die vleis nie meer pienk is nie. Haal die vleis dadelik van die plaat af en meng een geklitste eier by voordat jy dit in die uitgeholde pampoen skep.
4. Amper daar. Klits die orige twee eiers saam met die melk waarin jy die brood geweek het. Gooi ’n knippie sout en die borrie by. Gooi die mengsel oor die vleis in die pampoen en sit dit in ’n pan met ’n bietjie water.
5. Maak die wêreld vir hom warm. As jy die resep by die huis probeer, kan jy die pampoen vir twee uur in die oond bak. Haal dit uit en sit die “hoed” terug. Op ’n oop vuur kan jy die pampoen in ’n gietysterpot met ’n bietjie water sit en kole rondom pak. Laat dit vir omtrent twee uur gaar word (sonder om die deksel op te sit) totdat die vleismengsel gestol het. Haal dit van die kole af en sit die “hoed” terug.
6. Dis etenstyd! Sit die bobotie voor saam met ’n mengsel van bruin-en-wilderys
SWEET POTATO CASSEROLE:
Sweet potato and chicken are used as the main ingredients in this casserole with a hint of white wine and garlic.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 50 mins
Ingredients
15 ml olive oil
900g chicken breasts, halved
6 sprigs thyme
2.5 ml crushed garlic
½ cup dry white wine
30 ml wholegrain mustard
500 g sweet potato, roughly chopped
400 ml hot water
1 sachet Knorr Fresh Ideas Chicken Casserole
½ cup plain yoghurt or buttermilk
Instructions
Heat oil in a frying pan and brown chicken for 2 minutes each side or until golden. Set side. Add thyme and garlic to pan. Cook for 5 minutes, stirring continuously, until soft. Add wine and mustard and cook for 3 minutes. Add sweet potato, water and Knorr Fresh Ideas
Chicken Casserole pouch contents. Return chicken to the pan and bring to the boil.
Reduce to a simmer for 30 minutes. Add yoghurt and cook for a further 5 minutes. Serve garnished with extra thyme and serve with cous cous or fluffy white rice.
SWEET POTATO HASH WITH BLACK FOREST HAM: [photographer: Ken Burris Ingredients]
Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own.
Total Time: 25 minutes
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 pound sweet potatoes, (about 2 medium), peeled and coarsely grated
1/4 teaspoon salt
1/3 cup finely diced Black Forest ham, (2 ounces)
1 teaspoon chopped fresh thyme
Directions
1.4 servings, about 1/2 cup each
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes.
3.Reduce heat to medium and add sweet potatoes and salt. Cook, stirring often, until the potatoes are tender, 4 to 5 minutes. Stir in ham and thyme; cook, stirring, until the ham is heated through, about 1 minute more.
SHAWN'S BATTER FRIED GREEN BEANS: [By: Jackie from Jackie's Kitchen]
1. Prepare the green beans by rinsing and trimming them if necessary.
2. Heat 1-2 inches of peanut or other high-temperature safe oil in a pan.
3. Meanwhile, prepare the batter:
-1 egg, beaten
-1/3 cup filtered water
-1/3 cup Pamela's baking mix (or other gluten-free flour blend or regular all-purpose flour)
Mix until a slightly-thick batter forms. If it is too thick or clumpy, add a bit more water, or if it is too thin, add a bit more starch--you want something that will stick to the green beans, but not be gooey.
4. Dip the green beans in the batter and fry in the hot oil briefly in batches until golden brown. Remove and drain on paper towels and season well with Kosher salt. Enjoy with some sliders or any other dish with which you might enjoy french fries.
CUMIN-SCENTED CORN AND GREEN BEANS:
3 ears corn
1 tablespoon clarified butter (or ghee or vegetable oil)
1 tablespoon cumin seed
3/4 pound green beans, cut into 1-inch pieces
1/2 cup water
1/4 cup finely chopped fresh cilantro
1 cup shredded fresh coconut (or 1/2 cup dried unsweetened shredded coconut)
1 teaspoon salt
2 to 3 fresh Thai, serrano or cayenne chilies, finely chopped
1 teaspoon spicy garam masala
HERE'S HOW:
Cut enough kernels from ears of corn to measure 1 1/2 cups. Set aside.
Heat clarified butter in wok or deep 12-inch skillet over medium-high heat.
Add cumin seed. Sizzle 30 seconds.
Add corn and remaining ingredients except garam masala. Stir-fry for 30 seconds. Reduce heat. Cover and simmer for eight to 10 minutes or until vegetables are tender. Stir in garam masala.
CREAMY BAKED CABBAGE: VERY GOOD!
(serves 4)
1 head green cabbage
1 tablespoon butter
1/2 cup thinly sliced white onion
2 cloves garlic
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper
1/4 cup white wine
1/3 cup heavy cream
WHAT TO DO:
Bring a large pot of water to a boil and add a tablespoon salt. Remove any outer leaves of the cabbage that look tough. Cut in half and cut out the core. Slice cabbage into 1/4-1/2" slices. Drop into the boiling water and boil for 2-3 minutes or until it starts to soften. Immediately drain and immerse in cold water, continuously changing the water until the cabbage is back to room temperature. Set aside. (You can prepare it up to this step in advance.)
Turn oven on to 375F. In a large oven proof skillet melt butter on medium low. Add onion and stir for 5 minutes. Meanwhile remove the germ from the garlic and crush. Add to onion along with fresh thyme and a generous amount of freshly ground pepper. Continue cooking for another 5 minutes stirring occasionally. It should be lovely and fragrant.
Add cabbage and turn heat to medium. Stir to toss well with onion and cook until heated through and most of the excess liquid has been absorbed -- about 5 minutes.
Add white wine and simmer until reduced. Add cream, and a big pinch of salt, stir and put the pan in the oven. Bake for 30 minutes. Taste for seasoning and serve hot.
(Note: You can discard the whole garlic cloves if you like, but we like them.)
TWO INGREDIENT CREAMY GARLIC BROCCOLI:
makes 4 cups broccoli
3½ cups broccoli florets
½ cup creamy garlic hummus
black pepper + lemon juice to taste
Directions:
1. Steam, boil, roast or grill your broccoli florets.
2. Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.
3. Serve warm or place in the fridge to chill. This broccoli is delicious served both warm and chilled.
Add lemon juice and black pepper over top to serve.
Customize it! If you are not a garlic fan, you can use any variety of hummus, including lemon, chili, roasted eggplant, olive, parsley and more.
Nutritional yeast is a fun add-in for “cheezy”-style creamy broccoli.
APRICOT GLAZED GREEN BEANS: [From: Peggy of Allergy Free Test Kitchen]
Ingredients:
4 cups (roughly 1 lb.) fresh green beans
1/4 cup honey
1/3 cup apricot preserves
1/4 tsp. salt
sunflower seeds
Directions:
1.Clean beans, snap ends off, and snap in half, if beans are really long.
2.Put beans in pan and fill with water.
3.Bring to boil and boil about 4-5 minutes or until crisp tender.
4.Drain beans and dry out pan with paper towel.
5.Measure honey, preserves and salt into pan. Mix well.
6.Add beans to pan and bring to simmer.
7.Simmer and stir occassionally until beans are glazed and desired tenderness.
8.Place beans on serving platter or in bowl.
9.Drizzle with remaining glaze.
10.Sprinkle with sunflower seeds.
11.Serve immediately.
CABBAGE WITH KIELBASA AND BEANS:
2 tablespoons butter
1 tablespoon canola oil
1kg pre-cooked lean turkey sausage (such as kielbasa), sliced
1kg cabbage, cored and sliced into thin shreds (about 6 cups)
2 small onions, thinly sliced
6 tablespoons unfiltered apple cider vinegar
2 tablespoons brown sugar, lightly packed
2 tablespoons course ground mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
1 (15 oz) can cannellini beans, rinsed and drained
WHAT TO DO:
Heat the butter and oil in a lidded 5-quart pot over medium-high heat; add the sausage and cook until browned, about 5 to 7 minutes, stirring occasionally. Transfer the sausage to a bowl and set aside. Add the cabbage, onion, apple cider vinegar, brown sugar, mustard, salt, black pepper, and bay leaves to the pot and cook until the cabbage starts to soften (about 5 minutes), then turn the heat down to low, cover the pot, and cook until tender (about 30 to 40 minutes), stirring occasionally. Stir in the sausage and beans, and cook a couple minutes to warm. Season with salt and pepper to taste.
PUMPKIN BREDIE: [BRON ONBEKEND]
25ml oil
2 large onions - sliced
2 cloves garlic . crushed
1kg stewing lamb, cubed
50ml Bovril
300ml boiling water
300g baby potatoes . washed
2kg pumpkin, peeled, seeded and cubed
5ml Robertson ground ginger
5ml ground cinnamon
10ml brown sugar
50ml Maizena
METHOD:
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.
BRAISED CABBAGE:
serves 4
2 tbsp butter
1 onion, sliced
1 apple, cored & sliced
1/2 medium sized cabbage, cored & chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
Salt & Pepper
WHAT TO DO:
Melt the butter in a large skillet on medium heat. Add onions and saute until translucent, about 8 minutes. Add the apples and cook another couple of minutes. Add the cabbage, stir to combine and saute for 5 minutes. Add the cider and cider vinegar. Simmer for about 30 minutes, or until everything is softened and the liquid is mostly evaporated. Add the balsamic vinegar and salt & pepper to taste. Stir and cook for another 5 minutes before serving.
QUICK VERSION WATERBLOMMETJIEBREDIE: [CAPE COOK]
As most bredie (stews) it is comfort food, food that you cook for family and friends, food eaten with laughter and wine, slowly
cooked so that the meat and waterblommetjies get to know each other well, unless the craving becomes to big in the middle of the week, then you grab the pressure cooker.
Waterblommetjie Bredie Recipe: (With a Pressure Cooker)
Ingredients:
1 kg lamb shanks cut cross wise in 1.5 cm pieces
1.5 kg waterblommetjies
2 medium onions chopped
2 cloves of garlic, finely chopped
1 tin Rhodes apricots drained
Cake flour to dust meat
4 to 5medium potatoes quartered
1 lemon’s zest
1 cup water
½ tsp ground coriander
¼ tsp ground nutmeg
1 to 2 tsp Worcestershire sauce
Olive oil
Salt
Black pepper
Method:
Dust the meat with the cake flour. Heat a little oil in the pressure cooker, and brown the meat in batches, do not add too much meat at one time, otherwise it will not brown but start to stew.
When all the meat is browned, add the onions to the pot and fry until soft, when almost soft, add the garlic.
When the onions are soft, add the meat and flavor with salt, pepper, coriander and Worchestire sauce. Add the water, deglaze the bottom of the pan, then seal the pressure cooker, and cook for about 20 minutes.
Release the pressure valve, once pressure is released, open the lid and add half of the waterblommetjies, close the lid and seal the lid by closing the pressure valve, cook for another 10 to 15 minutes.
Once again release the pressure, open the lid and add the apricots, potatoes and the rest of the waterblommetjies. Close the lid of the pressure cooker, but do not close the pressure valve, we want to cook at a much lower heat from now on (The Waterblommetjie Bredie can also be transferred to a casserole (if you are not responsible for the dishes).
Cook the stew until the potatoes and the last of the waterblommetjies are soft, about 5 minutes before serving, add the lemon zest to add some life to the pot.
Serve with rice, wine and love
MY WENK:
Kan ook in potjie gemaak word en as jy nie waterblommetjies vars of die gebliktes kry nie, gebruik dan sommer groenboontjies vir ‘’n boontjiebredie.
MUSHROOMS IN CREAM ON TOAST:
a big handful of coarsely chopped mushrooms (the volume reduces dramatically when cooked)
a big pat of butter
1 clove garlic, minced
½ of a shallot, minced
¼ to a ⅓ cup heavy whipping cream
salt & pepper
fresh thyme
one slice of thick crusty white bread
WHAT TO DO:
In a heavy skillet, melt the butter. Add the shallots and garlic and sauté over high heat for about one minute. Add all the mushrooms and continue to sauté, stirring and tossing the mushrooms constantly, for 4 to 5 minutes or until they are nicely darkened and juicy in appearance. Lower the heat under the skillet and add the cream, which will bubble furiously for a few moments. Continue to stir until the sauce is thickened to your liking. Remove from the heat.
Pour the mushrooms and cream over the toasted bread and season with fresh thyme, salt and pepper.
KOOL OF BLOMKOOL GEBAK: [TERESA COURTNEY]
1 klein koolkop of blomkool
500ml melk
1 pakkie gesnipperde bacon
500ml gerasperde kaas
MAAK SO:
Kook di kool gaar
( Gooi dit paar keer af en vervang met skoon water gooi ook elke keer suurlemoen sap in dit keer bietjie di reuk)
Gooi 3\4 van di melk by en vat di res en meng 2 eetlepels meel, ook peper na smaak daarin, k gebruik swart peper smaak altyd beter. Bring dit to kook punt en haal af.
Braai di snipper bacon gaar ma ni bros ni gooi dan net 3\4 in di kool gooi ook helfde kaas by en roer deur.
Gooi dit dan in 'n pan ( k gebruik altyd my glasbak met 'n deksel of een van my pirex bake)
Meng di oorblywende kaas en bacon saam en gooi dit oor vr di bolaag.
Ek bak dit gewoon tot di sous stol of the kaas en Bacon 'n kors maak. Di kan koud en warm bedien word is heerlik altwee kere.
SAUTEED KALE WITH RAISINS AND PINE NUTS: [adapted from Cook's Illustrated]
4-5 cups kale, removed from stems and chopped [spinach]
1/2 tsp garlic, chopped
1/4 cup pine nuts
2 tbsp of raisins
Olive oil
salt & pepper
HERE'S HOW:
Heat about 2 tbsp of olive oil medium heat in medium-sized saute pan. After chopping the kale, submerge it in water & swish it around to get it nice and clean. Remove from water and shake off excess water, but don't pat it dry - you want it to be a little damp.
Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle. Add the raisins and kale, stir and cover. Cook until the greens wilt, stirring occasionally (about 5 minutes). Remove the cover and season with salt and pepper. Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates.
Will serve 2-3 if used as a side dish.
BUDGET BEATER BRINJALS: [WHAT'S FOR DINNER PLEASERS]
These delicious budget beater brinjals make a meal on their own or can be served as an accompaniment to chicken.
Serves 4-6 | Preparation Time: 5 mins | Cooking Time: 35 mins
INGREDIENTS:
3 Medium brinjal
150 grams Feta cheese 1 Bunch coriander, chopped
1 KNORR Sundried Tomato with Olive oil Salad Dressing
1 pinch Salt and black pepper to taste
INSTRUCTIONS:
1. Place brinjal in a roasting dish, drizzle with olive oil and roast for approximately 30 mins at 200°C until soft and cooked.
2. Cut in half lengthways and scoop out the flesh.
3. Mash the flesh and set aside.
4. Stir crumbled feta cheese into the brinjal flesh and add the KNORR Salad dressing and seasonings.
5. Spoon the filling into the brinjal cavity and reheat in the oven.
6. Serve with char-grilled chicken breasts.
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE WITH FETA: [closet cooking]
A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hours
IINGREDIENTS:
½ cup wild rice
1¼ cups broth, chicken or vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
500g - 1kg asparagus, trimmed
1 handful dill, chopped
¼ cup balsamic vinaigrette
4 cups salad greens
¼ cup feta or goat cheese or blue cheese, crumbled
DIRECTIONS:
1.Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
2.About 30 minutes in, heat the oil in a pan.
3.Add the onion and saute until tender, about 3-5 minutes.
4.Add the garlic and saute until fragrant, about a minute.
5.Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
6.Meanwhile, toss the asparagus in the oil along with some salt and pepper.
7.Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
8.Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
9.Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
CAULIFLOWER WITH MINCE CHEESE SAUCE: [FAST AND EASY]
Serves 4 people
INGREDIENTS:
1 cauliflower,
250 gram minced beef,
1 onion,
1 garlic clove,
thyme,
basil,
1 leek,
150 ml stock,
100 ml cream,
1 tablespoon mustard,
75 grams grated cheese,
WHAT TO DO:
Cut the cauliflower into florets, boil the cauliflower florets until al dente in salted water. Bake in a hot frying pan 250 grams minced beef loose. Add 1 chopped onion, 1 finely chopped garlic clove, thyme and basil. Stir fry until the onion has softened. Add 1 sliced leek and stir-fry until the leek is soft. Add 150 ml stock, 100 ml cream and 1 tablespoon mustard. Bring to the boil briefly and let it simmer for about 5 minutes. Stir in 75 grams grated cheese and let the cheese melt. Serve the cauliflower with mince-cheese sauce and potato slices.
Bon appetit!
CITRUSSY BAKED SWEET POTATOES:
To make this delightful dish you will need:
6 Medium sized Sweet Potatoes – scrubbed well under running water
Tin Foil
1 ClemenGold (or other mandarin/naartjie) - zest and juice
2 Lemons – zest and juice
60g Butter
Dark Brown Sugar – about 15mls per sweet potato
Freshly ground Black Peppercorns
Method:
Wrap the washed sweet potatoes in a double layer of foil then bake in the coals or on top of the fire until they are soft enough for a knife to go through them easily.
Remove from fire and allow to cool slightly until you can handle them. Place them in a heat proof dish, cut a cross in each one then push them fairly wide open as you would for a baked potato
Grate the zest from the lemons and ClemenGold over each sweet potato then squeeze all the juice over
Place 10g butter into each open potato then sprinkle a good bit of dark brown sugar over each one.
Grind a decent amount (and I mean a lot!) of black pepper over the dish then place under the hot grill until they are caramelized and bubbling.
Serve hot with your meats and salads!
MUSHROOMS IN CREAM ON TOAST:
Preparation:
a big handful of coarsely chopped mushrooms (the volume reduces dramatically when cooked)
a big pat of butter
1 clove garlic, minced
½ of a shallot, minced
¼ to a ⅓ cup heavy whipping cream
salt & pepper
fresh thyme
one slice of thick crusty white bread
WHAT TO DO:
In a heavy skillet, melt the butter. Add the shallots and garlic and sauté over high heat for about one minute. Add all the mushrooms and continue to sauté, stirring and tossing the mushrooms constantly, for 4 to 5 minutes or until they are nicely darkened and juicy in appearance. Lower the heat under the skillet and add the cream, which will bubble furiously for a few moments. Continue to stir until the sauce is thickened to your liking. Remove from the heat.
Pour the mushrooms and cream over the toasted bread and season with fresh thyme, salt and pepper.
MUSHY VEGGIES:
ALTYD 'N WENNER EN LEKKER COMFORT KOS!
A marvellously easy one dish meal accompaniment, which is really tasty.
Here’s how:
In a pot that can go on the fire, place roughly sliced onions, whole peeled garlic cloves, chopped peeled potatoes, chopped carrots, sliced beans, broccoli and cauliflower florets, chopped butternut or pumpkin, baby marrows………any combination of veggies is good, doesn’t have to be as much as this, and it doesn’t have to be neatly chopped either, always a good thing if you’re camping.
Cover the veggies with water, and boil gently until all the water is absorbed, and the veggies are soft. Add some butter (be generous – oh, okay, add a LOT, it really makes it!), some salt and lots of freshly ground pepper. Stir together very well, mashing the veggies as you stir. And that’s it! I ask you, people, what could be easier!!
This is delicious served with a fire-cooked stew, or lamb shanks, or just like this, with thin boerewors and lamb chops!
CHEESE AND HERB CRUMBED MUSHROOMS:
* 3 eggs
* 4 cups fresh breadcrumbs
* 1 cup finely grated parmesan cheese
* 1/3 cup finely chopped chives
* salt & ground black pepper
* 400g medium button mushrooms, stems trimmed
* extra light olive oil, for deep frying
METHOD:
1. Place the eggs into a shallow dish and whisk until well combined. Combine the breadcrumbs, cheese, chives and salt and pepper in a separate shallow dish.
2. Dip 1 mushroom at a time into the egg and then coat in the breadcrumb and cheese mixture, pressing the breadcrumbs on to secure. Repeat with remaining mushrooms, egg and breadcrumb mixture.
3. Heat oil in a saucepan or wok over medium heat until hot. Deep-fry the mushrooms, 4-6 at a time, until golden. Drain on paper towel and keep warm in oven while cooking remaining mushrooms. Serve warm.
LEKKERSTE PAMPOENKOEKIES IN STROOP OOIT:
BESTANDDELE:
500 ml gaar boerpampoen
120g (250 ml gesifte) koekmeelblom
10 ml bakpoeier
2 ml sout
1 eier, geklits
kookolie
STROOP:
15g (15 ml) botter of margarien
300 g (375 ml) suiker
200 ml melk
15 ml mielieblom
175 ml koue water
METODE:
Maak pampoen goed fyn.
Voeg meel, bakpoeier, sout en eier by en klop goed tot gemeng.
Skep teelepelsvol in warm kookolie, druk effens plat en bak aan weerskante tot goudbruin en gaar.
Dreineer op kombuispapier en skep in opdienskottel.
Verhit botter, suiker en melk tot kookpunt.
Los mielieblom in water op en roer in 'n straaltjie by melkmengsel.
Verhit tot kookpunt en gooi oor koekies. dien warm op.
Lewe 3 dosyn koekies.
Dit is werklik die lekkerste pampoenkoekies wat ek nog ooit geëet het! Proe nog nog en nog!
GERDA SE KONSENTINA KOOLKOP: [TJALATYD]
NB: FOTO IS NET AS VOORBEELD!
1 middelmatige koolkop
125 g botter
250 ml room, Bulgaarse joghurt of witwyn
geurmiddels
1 koppie cheddarkaas, in repe gesny
vars knoffel na smaak
1 pakkie vars sampioene
1 pakkie repiespek
SO MAAK MENS:
Verwyder buite blare va kool, en sny halfpad in skywe.
(Maak soos wanneer jy 'n knoffelbrood sny. Dit moet no 'n vaste basis hê.)
Sit botter, kaas, knoffel en rou sampioene en spek tussen elke skyf.
Maak toe met 'n sterk foelie, en sorg dat daar 'n klein gaatjie bo is.
Gooi nou die room of yoghurt of wyn daarin.
Bak in oond teen 180 grade vir 1 uur.
Of nog beter, sit dit langs jou kole op die oop vuur!
Heerlik by braaivleis!
ROOMSPINASIE MET SAMPIOENE: [Maggie De Castro - KREATIEWEKOSIDEES]
HIERDIE IS FANTASTIES!
Blanseer 300g spinasie, stingels verwyder, tot sag.
Dreineer deeglik en kap taamlik rof. (Ek het sommer klaargesnyde spinasie in pak gebruik)
Smelt 60g botter en soteer 1 middelslag ui en 125g knoppie sampioene in skywe gesny tot sag en die vloeistof verdamp het.
Sprinkel 15ml koekmeel droog oor en roer deur.
Voeg 175ml suurroom en 75ml melk by, bring sous tot kookpunt en prut tot verdik.
Voeg spinasie, gemaalde neutmuskaat, sout en vars gemaalde swart peper na smaak by en prut oor matige hitte tot deurwarm.
CHINESE EGG FOO YOUNG: [By: Kevin of Closet Cooking]
Think of this recipe for Chinese Egg Foo Young as a Chinese food equivalent of an omelette recipe. Stuffed with plenty of vegetables and flavor, this egg recipe is one of the best easy Chinese recipes around. Plus, this vegetarian recipe can be ready from start to finish in just 30 minutes.
Makes: 2 servings
Preparation Time: 10 min
Cooking Time: 20 min
INGREDIENTS:
3/4 cup bean sprouts
1/4 white onion, diced
1/2 cup zucchini, grated
1/4 cup carrot, grated
3/4 cup bok choy or , thinly sliced
1/2 cup shiitake mushrooms, thinly sliced (or shrimp or meat of choice)
1 small garlic clove, grated
1 teaspoon ginger root, grated
1/2 teaspoon salt
1 cup broth
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon mirin [Japanese sweet wine]
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon sesame oil
3 eggs, lightly beaten
1 handful cilantro, chopped
1 tablespoon oil
INSTRUCTIONS:
Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt well in a large bowl, and set aside. Bring the broth to a boil then reduce the heat and simmer, adding the soy sauce, rice wine and mirin. Mix the cornstarch into the water, and add it to the gravy and simmer until it thickens. Mix in the sesame oil, reduce the heat to low to keep it warm while you cook the omelettes. Squeeze any excess liquid from the vegetables, drain and mirin the eggs along with the cilantro. Heat the oil in a pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3 to 4 minutes per side.
NOTE:
If the egg starts to spread out, push it back in with your spatula. Serve over steamed rice and top with the gravy and extra vegetables if desired.
CRAZY CREAMED CABBAGE: [RECIPELION]
Try not to go too nuts for this easy-to-make Crazy Creamed Cabbage. It's side dish recipes like this that make life that much simpler and that much tastier! Try bringing this dish along to your next potluck.
Serves: 6
INGREDIENTS:
1 small head of green cabbage or 6 cups shredded
1 teaspoon salt
1/2 stick butter or margarine
2 1/2 teaspoons lemon juice
2 tablespoons sugar
1 egg
1 cup sour cream
INSTRUCTIONS:
Coarse shred the cabbage to make 6 cups.
Melt butter in large pan over medium-low heat.
Add cabbage and cook and stir about 1/2 hour or until wilted and tender. Stir in salt, sugar, and lemon juice.
In separate bowl mix egg and sour cream.
Add mixture to cabbage and stir and cook until thickened.
Season with salt and pepper to taste.
MIELIEKOEKIES: [RSG]
Uit: Kos is op die tafel! deur Heleen Meyer.
Menige kind is gaande oor ’n mieliekoekie en dis ’n wonderlike ete, bygereg of peuselhappie. Dis vinnig om te maak, so maak sommer dubbel, want dis ’n lekker happie vir ’n kosblik.
BESTANDDELE:
1 x 420g blik geroomde suikermielies
140g (250 ml) bruismeel
5 ml bakpoeier
2 eiers
100 ml melk
sout en varsgemaalde swartpeper na smaak
125ml fyngerasperde Cheddarkaas
45ml olyfolie om te braai
METODE:
Plaas die suikermielies in ’n groot glasbak en sif die droë bestanddele bo-oor.
Roer die eiers en melk by en meng deeglik.
Geur na smaak en roer die kaas by. Dit is ’n redelike loperige beslag.
Verhit ’n braaipan oor matige hitte, voeg 10-15 ml van die olie by en laat dit warm word.
Skep lepelsvol beslag op die bodem en braai tot borrels bo-op vorm.
Draai om en braai tot goudbruin en gaar.
Dreineer op kombuispapier en hou warm.
Herhaal met die orige beslag en voeg nog olie by soos nodig.
Moenie die koekies te groot maak of te veel olie gebruik nie.
Sit voor as ’n ete met ’n slaai, as peuselhappie of bygereg met worsies, frikkadelle of hoender.
Wenke:
Vervang bruismeel met semelryke bruismeel en voeg ’n bietjie ekstra melk by, indien nodig.Roer 100ml fyngekapte ham, salami, gaar spek of gedreineerde tuna by beslag.
Roer 30 ml gekapte vars of 5 ml gedroogde gemengde kruie of tiemie by die beslag.
EASY CRON FRITTERS: [THE PREPARED PANTRY]
We’ve made corn fritters for years. Using tempura batter makes them very quick and easy. We like them with the diced green chilies but you can leave them out. Try serving them with a syrup or a flavored honey.
1½ cups of tempura batter mix
3/4 cup cold water
1 can corn, well draied
2 tablespoons diced chilies, well drained (optional)
WHAT TO DO:
1.Mix the tempura mix, water, drained corn, and optional chilies together in a large bowl.
2.In a deep fryer or heavy pan, heat enough oil for deep frying. The oil should be hot, 365 degrees.
3.Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels.
Serve immediately drizzled with syrup or honey.
EASY BAKED BEANS: [TRIED AND TRUE]
We had hamburgers and hot dogs for dinner one night so I adapted this recipe a bit for camping and made it to go along with the burgers and dogs.
2 (16 oz) cans baked beans, drained and rinsed well and carefully
¼ cup chopped green bell pepper
¼ cup chopped onion
½ cup packed brown sugar
½ cup ketchup
½ cup barbeque sauce
5 slices bacon, cooked crisp, drained and crumbled
1½ teaspoons prepared mustard
WHAT TO DO:
Combine all ingredients in slow cooker and cook on low for 7 – 9 hours.
(At camp I cooked the onion and pepper in a stock pot until tender and then added all the other ingredients and cooked on low until hot and thick and yummy!)
ROASTED RED PEPPER AND FETA FRITTERS: [CLOSET COOKING]
(makes 2 light meal sized servings or 4 appetizer sized servings)
INGREDIENTS:
4 roasted red peppers (chopped)
1 handful parsley (chopped)
1 tablespoon oregano (chopped)
2 green onions (sliced)
1/4 cup feta (crumbled)
1 egg
1 tablespoon balsamic vinegar
salt and pepper to taste
1/2+ cup flour (I used whole wheat flour)
oil for frying
DIRECTIONS:
1. Mix the roasted red peppers, parsley, oregano, onions, feta, egg, balsamic vinegar, salt and pepper in a bowl.
2. Mix in the flour adding more if needed in order to ensure that the fritters will hold together.
3. Heat the oil in a pan.
4. Spoon the mixture into the pan and cook until golden brown on both sides, about 2-4 minutes per side.
GREEN BEANS IN A CREAMY MUSHROOM SAUCE: [CLOSET COOKING]
Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavour.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
INGREDIENTS:
1 ounce dried porcini mushrooms
1/2 cup boiling water
2 tablespoons butter
1 small onion, diced
8 ounces cremini mushroms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/2 cup heavy cream
1/2 cup parmigiano reggiano, grated
salt and pepper to taste
1 handful parsley, chopped
1 pound green beans
DIRECTIONS:
1.Soak the dried porcini mushrooms in the water for 20 minutes.
2.Meanwhile, melt the butter in a pan over medium heat.
3.Add the onions and saute until tender, about 4-6 minutes.
4.Add the garlic and thyme and saute until fragrant, about a minutes.
5.Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
6.Add the porcini mushrooms and the water they were soaking in to the pan and simmer at medium-high until reduced by half, about 10 minutes.
7.Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
8.Meanwhile steam the green beans.
9.Remove the mushrooms from the heat and mix in the parsley.
10.Serve the green beans covered in the mushroom sauce.
SAMPIOEN EN FETA GEVULDE BOTTERSKORSIES: [TOKS EN TJOPS]
Bestanddele:
3 botterskorsies, gehalveer
Vulsel:
1 bakkie sampiene, gekap
1 ui, gekap
1 huisie knoffel, gekap
250g fetakaas
Sout en peper
30ml basieliekruid
30ml pietersielie
Metode:
•Meng al die vulsel-bestanddele saam, en vul die botterskorsies.
•Berei 'n indirekte vuur voor. Plaas die botterskorsies in die middel van die kole (sodra hulle reg is) en kook vir 30 minute tot gaar. Sit onmiddellik voor.
SPANOLATKES: [Greek Twist Latkes Recipe -Author: Kim Hamill]
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hour
These latkes have a delicious Greek twist – packed with feta, spinach, and topped with tzatziki.
Serves: 12 latkes
Ingredients
3 ounces spinach stems removed, chopped (about 4 cups)
2 leeks, white parts only, thinly sliced
Kosher salt
4 scallions, thinly sliced (about ½ cup)
1 pound russet potatoes
3 large eggs
2 tablespoons all-purpose flour
¼ cup fresh dill, chopped
1 cup crumbled feta cheese
Freshly ground pepper
Tzatziki, for serving (optional)
Instructions
1.Heat 1½ tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
2.Meanwhile, heat the remaining 1½ tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with ½ teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
3.Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and ¼ teaspoon pepper and mix with your hands until combined.
4.Heat ½ inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.)
Serve with tzatziki.
GREEK GREEN BEANS IN TOMATO SAUCE WITH FETA: (Fasolakia)
Green beans braised in a tasty tomato sauce with lots of fresh herbs that goes well when served with feta and some crusty bread.
Servings: makes 2-4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
INGREDIENTS
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 pound green beans, trimmed and cut into bit sized pieces
1/2 teaspoon oregano
salt and pepper to taste
1 handful parsley, chopped
1 handful dill, chopped
1/2 cup feta, crumbled (optional)
DIRECTIONS:
1.Heat the oil in a large sauce pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add the garlic and pepper flakes and saute until fragrant, about a minute.
4.Add the tomatoe, green beans, oregano, salt and pepper and simmer until the beans are soft, about 40 minutes.
5.Remove from heat, mix in the dill and parsley and serve garnished with feta.
"GARLIC BOMB" (Roasted garlic in tin foil) [CAMPING AND HIKING]
Once you have had one or two of these garlic balls don´t expect any pillow talk from your partner for a day or two. This is just not going to happen.
INGREDIENTS:
1 or 2 heads of garlic per person (2 if you are brave)
Splash of olive oil
Salt to taste
WHAT TO DO:
Peel most of the husks off the ball of garlic. Use a fork to pierce a couple of holes into the garlic. Place the garlic onto a piece of tin foil large enough to wrap it up in. Sprinkle with the olive oil and salt.
Wrap the garlic with the foil and place it on the outskirts of the fire. Turn regularly. Once the garlic is soft it is ready for eating. The easiest way to eat is, pull the garlic apart and squeeze the clove out into your mouth.
Heavenly.
MY WENK:
Heerlik saam met geroosterde brood.
BLUE CHEESE AND MUSHROOMS GRILLED: [CAMPING AND HIKING]
INGREDIENTS:
6 big brown mushrooms
1.5 tspoons butter
3 cloves garlic,finely chpped or grated
blue cheese sliced
I have finally realised that not everyone shares my passion for garlic, so use less if you feel it is to much.
METHOD:
Melt the butter in a tin cup and add the garlic to it.Place the mushrooms on a grid over a fire with low heat. Spoon an even amount of garlic and butter onto each mushroom. Place the cheese onto the mushrooms. Cover the mushrooms with a pot lid or tin foil. Cook slowly.
Serve warm.
WATERBLOMMETJIE MET SWARTPEPER BECHAMEL SOUS:
ASYN BAD:
150ml druiwe asyn
2l koue water
WITSOUS:
100g botter
80ml koek meel
750ml melk
5ml mosterd
sout en peper na smaak
WATERBLOMMETJIES:
5ml sout
3l water
Sap van 1\2 'n lemoen
800g vars waterblommetjies
SO MAAK JY:
1. Week die waterblommetjies in 'n water en asyn mengsel oornag. Spoel die waterblommetjies goed af met skoon water en bêre in 'n die fridge.
2. Vir die witsous: Smelt die botter en meel in 'n skottel oor lae hitte totdat die mengsel liggies borrel vir so 'n minuut. Voeg die mosterd en die melk by geleidelik en kook totdat die mengsel verdik tot die consistency van 'n dik vla. Season met sout en peper en bêre vir later.
3. Vir die waterblommetjies: Bring 'n kastrol met sout water tot kookpunt. Voeg die lemoensap by. Kook die waterblommetjies tot sag (sowat 20 tot 30 minute)
4. Voorverhit 'n grill.
5. Ranskik waterblommetjies in 'n oondvaste bak. Skep die witsous oor die waterblommetjies en sprinkle met kaas en broodkrummels. Plaas die bak onder die grill vir 'n paar minute totdat die broodkrummels goudbruin raak.
MY WENK:
Gebruik die blikkies waterblommetjies indien jy nie vars kan kry nie, maar los dan van party van die stappe uit.
Jy kan die waterblommetjies ook vervang met groenboontjies, net so lekker.
SAUERKRAUT POTATO CASSEROLE: [RECIPELION]
This Sauerkraut Potato Casserole is a little taste of Germany. Sauerkraut and sausage links join potatoes and mushroom soup in this multicultural casserole. Make this easy casserole recipe to celebrate Oktoberfest at home!
Ingredients
8 medium potatoes (to 10)
1 large bag (or can) sauerkraut, drained
2 cans cream of mushroom soup
1 cup sour cream
1 can sausage links (or veggies links)
Instructions
1Pre-heat oven to 350 degrees F.
2.Cook potatoes; then peel and slice medium thick. Put a layer of potatoes in the bottom of a 9 x 13-inch baking dish.
3.Slice sausage/veggie links 1/4-inch to 1/2-inch thick and place half in a single layer over the potatoes.
4.Mix together sauerkraut, soup, and sour cream. Spread half over the potatoes/links. Repeat with another single layer of potatoes, links, and kraut mixture.
5.Bake until hot 30-40 minutes.
MY WENK:
Maak dit soos ‘’n potjie…heerlik!
PAPRIKA AND PARSLEY MIELIES: [ROBERSONS SPICES]
An old favourite with a twist.Less than 30 minutes
Serves: 4
Main Ingredients
125 grams margarine
1/2 tsp PnP paprika
1/2 tsp PnP parsley
1/2 tsp salt and cracked black pepper
4 corn on the cob
WHAT TO DO:
•Mix the Rama margarine, Robertsons paprika, parsley and Atlantic Sea salt together. Use some plastic wrap to twist the flavoured margarine into a log.
•Chill for a few hours.
•Remove margarine log from the plastic and serve sliced over hot braaied mielies.
More ideas:
•Replace the paprika with 1 teaspoon of Robertsons lemon pepper seasoning. Add 1 large chopped green onion, 2 tablespoons of biltong powder, 1 tablespoon of chopped watercress and the zest of 1 lemon. Twist into a log and chill. Serve sliced over hot braaied mielies.
•Replace the paprika with ½ teaspoon of Robertsons sweet basil and 1 teaspoon of Robertsons Freshly Ground Whole Black Peppercorns. Finely chop the flesh of 1 small roasted red pepper. Combine the ingredients with the margarine. Twist into a log and chill. Serve sliced over hot braaied mielies.
FRIED CABBAGE: [MR FOOD]
Just turn up the heat and start the fryin'. Then watch them follow their noses right to the kitchen table!
Serves: 6
Cooking Time: 40 min
What You'll Need:
250g bacon
1 head cabbage, coarsely chopped
1/4 cup ( stick) butter [125g]
1 teaspoon salt
1/4 teaspoon black pepper
What To Do:
1.In a large pot, cook bacon over medium-high heat until crisp. Remove bacon from pot and crumble; set aside.
2.Add remaining ingredients to pot. Reduce heat to low, cover, and cook 30 to 35 minutes, or until cabbage is tender, stirring frequently.
3.Sprinkle with crumbled bacon, toss, and serve.
PAMPOENBREDIE: [ KOOKKUNS]
1 kg pampoen, in blokkies gesny
50 g botter
700 g skaapvleis, in stukke gesny
2 uie, in halwe ringe gesny
1 cm vars gemmer, fyn opgesny
1 rissie, pitte verwyder en fyn opgesny
1 knoffelhuise, fyn opgesny
2 kardamon sade, gekneus
2 koljandersade, fyn gestamp
100 ml water
100 ml witwyn
15 ml bruinsuiker
'n stuk pypkaneel
sout en varsgemaalde witpeper
15 ml suurlemoensap
SO MAAK JY:
Verhit die botter en verbruin die vleis saam met die uie, gemmer, rissie, knoffel, kardamon en koljander.
Gooi 'n bietjie van die water en wyn by en bedek. Prut oor baie lae hitte vir 1 en 'n halwe uur. Voeg water en wyn by soos nodig en skud van tyd tot tyd.
Voeg die pampoen, suiker, pypkaneel en sout en peper by. Prut vir 'n verdere 30 minute tot die pampoen en vleis sag is. Voeg water en wyn by soos nodig en skud van tyd tot tyd.
Voeg die suurlemoensap by en proe vir sout en peper.
GARLIC MASHED CAULIFLOWER: [MR FOOD]
Quick and easy creamy mashed cauliflower that is a great alternative to mashed potatoes!
Servings: makes 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
1 medium head cauliflower, cut into florets
2 cloves garlic, peeled
1 tablespoon butter
2 tablespoons sour cream or Greek yogurt
1 tablespoon white miso (optional)
milk to taste
salt and pepper to taste
Directions
1.Place the cauliflower and garlic in a steamer over boiling water and steam until fork tender, about 10-15 minutes.
2.Mash the cauliflower and garlic with a masher or puree them in a food processor.
3.Mix in the butter, sour cream, miso and enough milk to bring the mashed cauliflower to the desired consistency and season with salt and pepper to taste.
GREEN BEAN AND SWEET POTATO CURRY: [CAMPING AND HIKING]
This is a very easy, quick and slightly sweet curry.
Ingredients
30 ml (2 T) oil
750g stewing steak, cubed
3 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
2-3 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced
1 chilli (optional)
Method
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.
Serve with rice
VEGETABLE FRITTERS: [DEBBIE KOENIG]
Serves 3-4
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
One 15-ounce can chickpeas, rinsed and drained
1 medium zucchini, sredded and squeezed dry
1 red bell pepper, chopped small
Kernels from 1 ear of corn (about 3/4 cup)
1 small shallot, finely chopped
2 tablespoons chopped flat-leaf parsley
2 eggs, lightly beaten
2/3 cup milk, whole or low-fat
1/2 cup grated Parmesan cheese
2 to 3 tablespoons vegetable oil
Salsa or other chunky tomato sauce, for serving
METHOD:1.Whisk together the cornmeal, flour, baking powder, and salt in a large mixing bowl.
2.In a medium bowl, mash chickpeas with a potato masher until crushed but still chunky. Stir in zucchini, bell pepper, corn, shallot, and parsley.
3.In a separate bowl, whisk together the eggs, milk, and Parmesan. Add to the dry ingredients and stir until just combined. Remove 1/2 cup of the mixture now if you have a picky eater.
4.Add the chickpea mixture to the batter and stir gently.
5.Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium heat. When it shimmers, drop in heaping tablespoons of the batter. Flatten gently with the back of the spoon and cook for 3 to 4 minutes on each side, until golden brown. Repeat with remaining batter.
6.Serve with tomato-ey sauce of your choice or, um, maple syrup.
VLA ERTJIES met uie?? [KREATIEWEKOSIDEES - RENS]
Braai 1 ui fyngekap tot sag
Kook jou hoeveelheid ertjies wat jy nodig het tot sag. Jy kan biejie suiker ingooi en ook sout - of net suiker of net sout - dit hang af van hoe soet jy dit wil he.
Gooi die ertjies en uie bymekaar en maak dan vla en water aan (Jy kan ook melk gebruik as jy wil) meng tot gladde pasta, gooi bo-oor die ertjie mengsel en laat prut tot vla dik is.
Die hoeveelhede is moeilik om vir julle te gee want alles hang af van hoeveel ertjies jul gebruik. Begin met so 1 eetlepel vla en halwe koppie water - voeg nog vla by as te dun is en nog water as te dik is.
GEBRAAIDE EIERVRUG MET JOGHURT: [SARIE]
Met 3 eiervrugte kan jy ver kom. (Besluit hoeveel snye eiervrug jy vir elk wil voorsit.) Dis ook mooi om op ’n groot bord voor te sit sodat almal hulself kan help.
6 porsies
1.3 groot eiervrugte in lang skywe gesny
2.sowat 300 ml olyfolie
3.2 knoffelhuisies, fyngedruk
4.hand vol vars basiliekruid
5.250 ml Bulgaarse of Grieks jogurt
6.sout en vars gemaalde swartpeper nasmaak
•Verhit sowat 100 ml olyfolie in ’n pan.
•Onthou, eiervrug is soos ’n spons - olie moet die pan goed bedek.
•Braai die eiervrug (nie al die skywe gelyk nie) saam met die knoffel vir sowat 5 minute aan weerskante tot mooi bruin.
•Voeg nog olyfolie by as al die olie deur die eiervrug geabsorbeer is.
•Geur met sout en swartpeper.
•Dreineer op kombuispapier en laat in die yskas afkoel.
•Rangskik die eiervrug op ’n bord, breek vars basiliekruid oor en rond af met ’n eetlepel jogurt.
MY WENK:
Braai die eiervrug oor die kole, dit het daardie heerlike geroosterde geur
HEERLIK as 'n bygereg by braaivleis.
NAKKIE SE EIERVRUG: [RSG – TJALATYD]
Bestanddele
1 Groot eiervrug
1 aartappel per persoon
1 ui, opgekap
1 pakkie sampioene, gesny
sout en peper
1 koppie gerasprde kaas
neute, fyngekap
Metode
Sny die eiervrug in die lengte deur en kook in liggesoute water (so 10min).
Maak aartappels in mikrogolf gaar.
Braai uie tot bruin en voeg die sampioene by en braai tot gaar.
Voeg sout en peper by na smaak
Krap die binneste van die eiervrug uit in bak. (Hou die doppe)
Sny die gaar aartappel in blokkies.
Voeg dit by die eiervrug en gooi ook die uie en sampioene by.
Meng alles saam met 'n halwe koppie van die kaas.
Sit dit terug in die eiervrugdoppe.
Sit op bakplaat en gooi die res van die kaas en neute bo-oor.
Sit in die oond onder die rooster.
Sodra die kaas borrel en bruin word, is alles gaar.
Bedien met groenslaai of tamatieskywe.
HEILIE SE VINNIGE SOETSUUR EIERVRUG : [RAPPORT]
Lewer 4 – 6 porsies
sowat 125ml (½k) olyfolie
6 knoffelhuisies, gekneus
15ml (½k) witwynasyn
60ml (¼k) suiker
sout en varsgemaalde swartpeper na smaak
15ml (1 e) gekapte vars of 5 ml (1 t) droë basiliekruid
2 groot eiervrugte
Metode
1. Verhit ’n bietjie van die olie in ’n swaarboom-kastrol. Soteer die knoffel tot sag, omtrent 2 minute.
2. Voeg die asyn en suiker by en prut vir ’n paar minute totdat die suiker opgelos is. Voeg geurmiddels en basiliekruid by.
3. Sny die kant van die eiervrugte af. Sny dan in omtrent 5 mm dik snye in die lengte. Verhit ’n riffelpan en giet olie in. Rooster die eiervrugskywe aan albei kante tot effens bruin en sag. Plaas dit in ’n opdienbak en giet die sous oor. Bedien warm of koud.
SKILLET BLACK BEANS AND RICE:
Flavorful black beans and rice are quick and easy to prepare and cook. Serve this dish with sour cream or guacamole, along with chopped green onions for garnish.
1 pound lean ground beef
1 tablespoon olive oil
1 cup water
1/2 cup thick and chunky salsa
1 large can (15 ounces) tomato sauce
1 1/2 cups uncooked instant white rice
1 cup whole kernel corn, frozen
1 cup chopped red bell pepper
1 can (15 ounces) black beans, rinsed and drained
WHAT TO DO:
In a large skillet over medium heat, brown ground beef in the olive oil; add water, salsa, and sauce and mix well. Bring the mixture to a boil and Stir in the remaining ingredients.
Reduce heat to low; cover and simmer for about 10 minutes or until rice is cooked and vegetables are tender.
Serves 4.
MY WENK:
Werk sommer so lekker sag gebakte eiertjie ook daarby in.
CREAMY SPINACH WITH MUSHROOMS:
Preparation time: 10
Cooking time: 15
This can be eaten on its own, in a pasta or as a side dish.
Ingredients
30 ml sunflower oil
3 leeks, cut into rings
250g button mushrooms, sliced
1kg spinach, washed and chopped
5ml Salt and pepper to taste
45ml grated mozzarella or Parmesan cheese
125ml cream
Method:
1. Heat oil in a saucepan, stir in leeks and mushrooms and cook until transparent
2. Add spinach and cook until soft. Season with salt and pepper.
3. Add cheese and cream, stir to combine and heat through for 5 minutes.
BUBBLE AND SQUEAK: [MR FOOD]
The potatoes bubble in the pan and the cabbage squeaks while cooking, so of course, this classic go-along with roots all over the United Kingdom has earned its unusual name. Bubble and Squeak is a great side dish for corned beef for St. Patrick's Day or any day.
Serves: 5
Cooking Time: 30 min
What You'll Need:
5 potatoes, peeled and diced
1/2 pound bacon, cut into small pieces
1 head cabbage, coarsely shredded
1/2 cup water
1 teaspoon salt
What To Do:
1.Place potatoes in a soup pot and add enough water to cover. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, or until tender; drain in a colander and allow potatoes to sit in the colander.
2.In the same soup pot, cook bacon over medium heat until crisp; drain all but 2 tablespoons of the bacon drippings.
3.Return potatoes to the pot. Add the cabbage, water, and salt, and cook over medium-high heat 8 to 10 minutes, or until cabbage is tender.
PUMPKIN AND FETA FRITTERS: [CLOSET COOKING]
Pumpkin and Feta Fritters
(makes 2 servings)
Ingredients:
2 cups pumpkin/squash (grated)
1/4 cup fresh herbs (such as parsley, dill, mint; chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 cup flour (I used whole wheat flour)
1 egg
salt and pepper to taste
2 tablespoons oil
Directions:
1. Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
PUMPKIN FRITTERS WITH CREME ANGLAISE:
CREME ANGLAISE:
2 cups whole milk
½ vanilla bean - split lengthwise and seeds scraped
1 TSP orange zest
6 large egg yolks
½ cup sugar
2 Tbs orange liqueur - optional
HERE'S HOW:
In a medium pot, bring the milk, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean and zest.
In a bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot milk, and whisk until well incorporated. Add the egg mixture to the pot with the remaining milk and cook, stirring, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl to cool. Add the orange liqueur if you wish.Cover with plastic wrap, to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.
PUMPKIN FRITTERS:
Cut the pumpkin into chunks and cook in water until very soft. Drain and allow to cool. Place all the ingredients, including the pumpkin into a blender and blend. Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil. When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Orange Creme Anglaise.
SWEET PUMPKIN FRITTERS: [CLOSET COOKING]
(makes 2 servings)
Ingredients:
2 cups pumpkin (grated)
1/4 cup walnuts (chopped)
1/4 cup raisins
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon mace
1/2 teaspoon orange zest
1/2 cup flour
1 egg
2 tablespoons oil
Directions:
1. Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
SPICED CITRUS HONEY SYRUP:
Ingredients:
2 tablespoons water
2 tablespoons sugar
2 tablespoons honey
1 teaspoon lemon rind
1 teaspoon orange rind
1/4 teaspoon cinnamon (or a cinnamon stick)
Directions:
Simmer everything until it takes on a syupy consistency and then let cool.
SWEET GRILED CORN:
Servings 8
"Aperfect summertime side dish of fresh sweet corn grilled in a savory herb mixture." --Josh & Elizabeth
PREP 10 mins COOK 20 mins READY IN 1 hr 30 mins
Cook time: 20 mins
Calories per serving 156mg
Ingredients:
8 ears corn, husk and silk removed
1 1/2 tablespoons macadamia nut oils
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 cup grated Parmesan cheese
Directions:
Directions Soak corn in cold water for 1 to 3 hours. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling. Preheat an outdoor grill for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done,continue cooking an additional 5 minutes.
SWEET POTATO SMOTHERED IN MINCE AND WHITE SAUCE: [CAMPING AND HIKING]
This is a very tasty way of enjoying a sweet potato, and your guests will be wanting seconds.
Ingredients:
6 sweet potatoe, wrapped in foil
500g mince
100g tomato paste
1 green pepper, chopped
1 red pepper, chopped
250g mushrooms
3 sticks celery (optional)
2 onions finely chopped
3 cloves garlic, finely chopped
1 tspoon mixed herbs
4 Tspoons chutney
1 cup grated cheese
Optional:1 packet bacon , fried
White Sauce:
250 ml milk
30-40mll cake flour
knob of butter
Place the sweet potatoes in the coals of your fire, for approximately an hour. Turn them regularly. They are done when they are soft to the touch.
In the meantime, fry your onions and garlic in your cast iron pot, until the onions become translucent. Add the mince, tomato paste, herbs and chutney and fry for a further 5 minutes.
Now add the peppers and celery and cook for a further 10 minutes. Lastly add the mushrooms and cook everything until done.
Halve the sweet potatoes, and put them flat sidefacing up, in a flat bottomed cast iron pot.
If you are going to use bacon, put the bacon onto the sweet potatoes, and cover this with a big scoop of mince. Do this for each potato. On top of this pour some of the white sauce that you have made. Sprinkle the white sauce with a bit of grated cheese. ( Optional, garnish with a sliver of avocado.)
Put the lid on the pot, and place the pot back in the coals. Note, not to many coals under the pot, but cover the lid with coals. It should be ready in about 20- 30 minutes.
AVOCADOPEER EN BONE: [AVOKADO RESEPTE]
30 ml olyfolie
1 ui, fyngekap
1 x 410g-blik bone in tamatiesous
5ml matige kerriepoeier
1 blokkie groente-ekstrak, opgelos in 125g kookwater
sout en varsgemaalde swartpeper
2 avokado's, gehalveer en die pitte verwyder
gekapte, vars pietersielie
60ml kaas-en-uie-aartappelskyfies, fyngemaak
SO MAAK JY:
Verhit die olyfolie in 'n swaarboomkastrol en soteer die ui tot sag en deurskynend. Voeg die bone by en verhit tot kookpunt.
Roer die aftreksel, sout, peper en kerriepoeier by en laat vir 'n paar minute prut. Skep 'n bietjie van die avokado uit sodat die holte groter is. Meng die uitgeskepte avokado en bonemengsel saam en skep terug in die holtes. Plaas op 'n gesmeerde bakplaat en bak vir 10-15 minute of tot deurwarm in 'n voorverhitte oond by 180C. Sprinkel die fyngemaakte
skyfies oor en garneer met gekapte pietersielie. Lewer 4 porsies.
WENK:
Moenie toelaat dat die avokado kook nie, aangesien dit 'n bitter smaak aan die gereg sal verleen.
VEGGIE POTJIE WITH CHEESY TOPPING: [WORLD POTJIEKOS]
Potjie No: 2
Serves: 6
Cooking Time: 1.5 hours
INGREDIENTS:
2 medium onions, chopped
50 g butter
6 medium potatoes, parboiled and thinly sliced
2 medium brinjals, peeled and cubed
250 ml baby marrows, sliced diagonally into rings
300 g mushrooms, sliced
50 ml chopped fresh parsley
30 ml chopped fresh oregano or 10 ml dried
4 medium tomatoes, skinned and chopped or 1 x 410 g can tomatoes, chopped
250 ml fresh breadcrumbs
250 ml grated Cheddar cheese
WHAT TO DO:
Sauté onion until transparent in heated butter.
Remove onion and set aside.
Arrange vegetables in potjie in layers as follows: first potatoes, then brinjals, baby marrows and finally mushrooms.
Add a little sautéed onion, parsley and oregano between each layer.
Pour tomato pulp over top of vegetables.
Cover with lid and simmer very slowly over slow fire for 1 hour or until the vegetables are cooked.
Do not stir or peep too often.
Now sprinkle with breadcrums and cheese.
Replace lid and put potjie back on the fire fr 15 minutes or until the cheese has melted.
For a golden-brown crust, place a few small coals on the lid.
WHOLE BRAAIED CAULIFLOWER: [FIRED UP COOKING SA]
We tried something different for a vegetable side-dish when we were braai-ing the other evening – a whole cauliflower, wrapped in tinfoil and baked over the coals. It was delicious, so easy, and just think, no pots to wash!
All you need is a whole head of cauliflower, not too large, preferebly young and fresh, a piece of tinfoil large enough to wrap it in firmly, seasonings, and butter or olive oil, or both.
•Trim and wash the cauliflower, and place it in the centre of the piece of tinfoil.
•Draw up the sides of the tinfoil to make a ‘bowl’, then season the cauliflower – I used Robertsons Veggie Sprinkles herb mix for this version, but curry powder would be delicious, so would a good sprinkling of any spice mix like rosemary and garlic or lemon pepper, or even just plain salt and freshly ground pepper.
•Drizzle some olive oil over the caulifloer, then place a dollop of butter on top.
•Pull up he sides of the tinfoil, and wrap it firmly over the cauliflower head, pressing it tightly around to seal the yumminess inside.
•Place the packet on a grid over a bed of hot coals and bake util tender and cook, about hour, maybe more. You should be able to slip a sharp knife easily through the centre when it is don
•To serve, place on a plate, open the tinfoil and cut into portions.
CREAMED SWEETCORN BAKE: [POTJIEKOS WORLD]
Flat-bottomed Potjie No: 3
Serves: 6 as a side dish
Cooking Time: 1 hour
INGREDIENTS:
750 ml whole kernel corn (fresh, canned or frozen)
30 g butter
1 onion, chopped
3 eggs
100 ml mayonnaise or cream
5 ml salt
Freshly ground black pepper to taste
5 ml dry mustard
200 ml grated Cheddar cheese
METHOD:
If using fresh mealies, cut kernels off cob or if using canned mealies, drain.
Melt butter in potjie, add onion and sauté until transparent.
Beat eggs and remaining ingredients, except cheese, together.
Mix egg, onion and mealies and spoon into greased potjie.
Sprinkle with cheese.
Cover with lid and place a few small coals on top of the lid to melt the cheese and become golden brown.
Bake slowly over a small fire for 30-40 minutes or until set.
COWBOY BEAN FRITTERS: [MR FOOD]
Who knew that egg whites, black beans and salsa would go together so well? Fry up a batch of our Cowboy Bean Fritters and round up the gang -- it's feeding time!
Serves: 20, 3 per serving
Cooking Time: 20 min
What You'll Need:
•1 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon cumin
•2 teaspoons salt
•1/2 teaspoon black pepper
•4 egg whites, lightly beaten
•1 cup salsa
•2 (16-ounce) cans black beans, rinsed and drained
•1 tablespoon canola or vegetable oil, plus extra if needed
What To Do:
1.In a large bowl, combine flour, baking powder, cumin, salt, and pepper. Add egg white and salsa; mix well, then stir in black beans
2.In a large skillet over medium-high heat, heat 1 tablespoon oil. Pour 1 teaspoon batter per fritter into skillet, cooking several fritters at one time, but not overcrowding them. Cook 1 minute, then turn fritters and slightly flatten with a spatula; cook 1 to 2 additional minutes, or until browned on both sides. Repeat with remaining batter, adding more oil as needed.
3.Remove to a paper towel-lined platter; serve immediately.
NOTES:
•Add some extra excitement when serving by putting out bowls of salsa and reduced-fat sour cream for dipping.
•This recipe is featured in our brand new diabetic-friendly cookbook HELLO TASTE, GOODBYE GUILT! You can purchase the new book here!
CHEESY CAULIFLOWER PANCAKES: [a good appetite]
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko or any other bread crumbs
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
WHAT TO DO:
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes 8 pancakes
GROENTEPAKKIE OOR DIE KOLE: [FRESH LIVING]
•1 groot botterskorsie, in blokkies gesny
•250 g sampioene, middeldeur gesny
•250 g babamielies, middeldeur gensy
•250 g murgpampoentjies, in stukkies gesny
•2 rooi soetrissies, in repe gesny
•4 heel knoffelbolle, boonste deel afgesny
•olyfolie
•vars suurlemoensap
•botter
MAAK DAN SO:
Die botterskorsie neem langer as die res van die groente om gaar te word. Stoom dit dus eers vir ‘n paar minute in water om dit halfgaar te kry. (Anders kan dit in baie klein blokkies gesny word)
Sit al die groente op ‘n groot stuk foelie en drup die olyfolie en suurlemoensap oor.
Stip met klontjies botter en geur met sout en peper. Vars kruie kan oor oorgesprinkel word.
Vou die foelie om die groente toe en draai die pakkie in nog ‘n lag foelie toe.
Sit die groentepakkie in matige kole vir nagenoeg 30 minute.
GEBRAAIDE KOOL: [FAT BURN COOKBOOK]
BESTANDDELE:
500 gr spek, fyn gekap
1 medium ui, gekap
1 kg kool, fyn gekap
¼ teelepel rooi peper vlokkies
½ teelepel sout
½ teelepel swartpeper
SO MAAK JY:
Braai spek tot bros en goudbruin.
Dreineer en hou eenkant.
Voeg gekapte ui in die spek vet en roer tot deurskynend.
Voeg kool, peper vlokkies , sout en peper en roer tot die kool mooi bedek is met alles
Voeg die verkrummel stukkies spek by en bedek.
Kook oor lae hitte totdat die kool sag is.
CAULIFLOWER BAKED WITH BECHAMEL SAUCE:
Ingredients below - pretty bland looking - cauliflower, parmigiano reggiano cheese, flour, salt, milk, nutmeg, butter. The milk, butter, flour and most of the salt are used in making the Béchamel sauce.
Everything in a buttered baking dish, ready to go into the oven.
What I liked about this recipe:
Well, pretty easy - especially since I didn't have to prepare it.
But, actually, I liked the opportunity to consult with one of my children about this dish - so, it was a winner.
MA SE GROENBOONBREDIE EN KORING: [by marindakook]
Groenboonbredie is liefkos. Dis om iets van jouself aan jou gaste en gesin te gee. Dis edel kos wat mens diep behaag. Ek het dit vir ons Saterdagaand gemaak met koring en pampoen.
BESTANDDELE:
•1,5 kg skaapvleis of beesvleis ( sorg dat daar n been aan is – ekstra geur)
•30 ml botter
•30 ml olie
•2 uie gekap
•3 toontjies knofffel gekap
•1 blikkie tamaties of 2 vars tamaties fyn gekap
•1 skil van n suurlemoen plus 125 ml suurlemoensap
•125 ml worcestersous
•4 aartappels in blokkies gesny
•4 naeltjies
•5 ml fyn neut
•sout en peper na smaak
•4 koppies of meer gekerfde groenbone ( ek sit soveel in soos wat in die pot kan pas)
•250 ml witwyn
•250 ml water
•20 ml mazina of bisto
NOU:
1.sny die uie in ringe en braai tot glaserig in n pot in jou botter en olie. Voeg die knoffel by en braai nog bietjie.
2.sny jou vleis in blokkies en braai tot liggies bruin saam met die uie en knoffel
3.roer jou blikkie tamaties by
4.gooi nou die res van die bestandele by behalwe die aartappels, groenbone en mazina/bistro en kook vir n uur met die deksel op. Onthou om die suurlemoenskil ook in te rasper op die fyn kant van die rasper.
5.skil jou aartappels en sit by die vleis in jou pot – kook nog vir 30 minute
6.kap jou groenbone grof en sit ook by die vleis mengsel en kook vir nog 30 minute
7.maak die mazina/bistro in ‘n koppie aan met n bietjie water en roer dit by jou bredie – dis net om jou sous te verdik
8.Nou moet jy begin proe hoe dit smaak. Voeg nou geurmiddels by na jou smaak.
Jy moet die bredie maar gedurig dophou. Ek hou van n lang sous saam met my bredie. Vul aan met water as dit vir jou nie souserig genoeg is nie. Die sous op rys of koring is n groot heerlikheid.
KORING: tog te maklik
1.was die koring onder lopende water
2.sit dit in n pot en bedek dit met water
3.laat dit saggies prut met die deksel skuins op – anders kook dit oor. Dit kook vir so 40 minute.
4.dreineer dit in n sif
5.ek het net botter deur my koring geroer, maar hier het jy n vrye hand. Roer in waarvoor jy lus is: rosyne, pietersielie, neute, rissies,vrugte,groente ens.
Die koring kan koud of warm geeet word. Dit wat oorbly maak ek gewoonlik n slaai van vir die volgende dag.
SOMETING NEW TO TRY WITH SWEET POTATOES: [by BraaiBoy]
I was having a chat with some of the guys on Facebook and the topic of potatoes in the coals came up. These are very simple to do and it reminded me that sweet potatoes work just as well and not many people actually incorporate them into their braais. So with this evenings braai I added a couple of sweet potatoes, and man were they good.
It's amazing what some butter and honey will do.
DELICIOUS CABBAGE ROLLS WITH TOPPINGS: [KEEP LEARNING KEEP SMILING]
Cabbage rolls…a delicious and beautiful dish. A Chinese friend cooked this dish for me one day. I still think of it often. I tried once but my cabbage rolls came out in difference sizes. Hers were all same size, dainty and neatly arranged on a plate. I tried it again yesterday and found that I have improved a lot. I couldn’t make as dainty as hers but at least they come out same size. Feel quite proud of myself. My family liked it very much. It is not difficult to make. The ingredients are very simple. Only the wrapping needs some practice. Well, as we all know, ‘Practice Make Perfect’. My recipe here:
RECIPE: [FILLINGS]
500 g minced pork (or other meat)
1 medium carrot (finely grated)
3 spring onions (sliced finely)
1 t salt
1 t sesame oil
1/2 t pepper
4T Kikkoman soya sauce
1 T cornstarch
FILLING READY TO USE:
Mix everything together well. That’s it. This is the same filling that I always use for making Chinese Dumplings which is a very nice and fast dish, great for anytime and any occasion. You won’t need all the filling. Keep the rest in the freezer for making dumplings or other dishes.
Ingredients B (for wrapping)
1 whole cabbage
HERE'S HOW:
Remove the leaves and boil them until they are soft. Let it cool down and then squeeze out excess water. Place a piece of cabbage leaf on a plate, well spread out. Put a spoonful of mince ( roll it neat) at one end of the cabbage leaf, near the stem. Roll it up into a neat roll. Place it on a plate. Do the same to the rest of the other cabbage leaves.
COOKING CABBAGE ROLLS:
Ingredients C (seasoning for gravy)
1/2 C water
1t chicken stock granules
1/4t pepper powder
1 t corn starch + 1 T water (mix)
fried shallot oil
Ingredients D (toppings)
fried shallots
coriander leaves (chopped
WHAT TO DO:
Arrange the cabbage rolls in the pot. Add 1/2 cup of water. Cook about 5-10 minutes under low to medim fire. Or you can also steam it. Remove and arrange on a plate. Don’t throw away the stock. Add the rest of the Ingredients C and stir to thicken. Pour over the cabbage rolls. Sprinkle the fried shallots and coriander from Ingredients D and serve hot with rice.
This is a very nice Chinese dish……soft cabbage on the outside and well seasoned meat on the inside. It’s really nice to bite into it. This is a very nice dish to prepare when inviting friends….impressive in look and delicious in taste.
CREAMED CORN WITH ROASTED RED PEPPERS AND BACON: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
A creamy corn side dish with roasted red peppers and bacon.
INGREDIENTS:
•2 tablespoons butter
•4 cups corn (fresh or frozen)
•4 ounces light cream cheese room temperature
•1 cup milk
•1/2 cup roasted red pepper, diced
•4 slices bacon, cooked and crumbled
•1/4 cup green onions (optional)
•salt, pepper and cayenne to taste
WHAT TO DO:
1.Melt the butter in a pan over medium heat, add the corn and cream cheese, stir until the cream cheese has melted.
2.Mix in the milk, roasted red pepper, bacon and green onions and cook until hot, about 5 minutes.
OPTION:
Make a day or two ahead, place in a baking dish, cover and store in the fridge and then remove cover and bake at 350F to warm, about 15 minutes.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
GEELPERSKES - in die Boland: [by marindakook ]
Ek was gelukkig om die perskes net buite Robertson by n wondrlike padstal te kon koop. Hulle het nog hul pitte in – so dit is nie uitgeput nie!
Wat ek met die perskes doen kan jy met enige gedroogde vrugte doen. Dis heerlik saam met vleis , in die oggend net so of met jou muesli of as nagereg met vla. Gesond en goed vir die maag! Daar is eintlik nie ‘n resep nie maar net in ‘n potjie gooi.
1.6 koppies vrugte
2.3 koppies water ( moet vrugte drie kwart bedek)
3.1 koppie suiker ( jy kan besluit hoe soet jy dit wil he)
4.2 stukkies pypkaneel
NOU:
•gooi die water en suiker in ‘n pot bo-op die stoof. Kook dit oor matige hitte todat die suiker opgelos is.
•sit nou die vrugte en pypkaneel in die suikerstroop en sit die deksel op
•kook totdat die vrugte sag maar nie pap is nie ( min of meer 20 minute, dit hang af van die vrugte wat jy gebruik)
Eet dit koud of warm. Dis ‘n bykos by n ete, vroeg- oggend ontbyt of nagereg met vla. Dit bly lekker en gesond. Dit hou vir lank in die yskas in ‘n houer.
GROENBONE – met botter: [by marindakook ]
Groenbone is maklik vir my n maaltyd op sy eie. Dit gee kleur en vreugde aan enige bord kos. Ek maak altyd te veel sodat daar n skeppie kan oorbly vir more se honger.
500 g groenbone
60 ml olie
2 uie
2 knoffeltoontjies
250 ml spek ( bacon)
2 aartappels in blokkies gesny
sap van een suurlemoen
60 ml worcestersous
5 ml fyn neut
sout en peper na smaak
10 ml aromat ( as jy n gewetensbeswaar teen dit het – los dit uit)
80 ml botter
NOU:
•sny jou ui in ringe en braai in jou 60 ml olie tot glaserig in n pot of pan bo-op die stoof
•voeg die spek en fyn gekapte knoffel by en braai verder
•sny die aartappels in blokkies soos dobbelsteenjies en sit dit saam met die bone in jou pan.
•geur met al die res van die bestandele behalwe die botter
•nou moet jy proe en byvoeg waarvan jy baie hou
•as jou groen bone sag, maar nie pap is nie, voeg die botter by en roer dit deur
Geniet die groenbone as n bykos of op sy eie. Ek gaan my groenbone vandag eet met rib wat stadig in die oond gebraai is.
SIBA'S CHAKALAKA: [SIBA'S TABLE]
INGREDIENTS:
•3 tbsp oil
•1 onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 cloves garlic, crushed
•50g ginger, finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor.
•2 green birds eye chillies, deseeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 tbsp mild curry powder
•1 green pepper, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•1 red pepper, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•1 yellow pepper, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•5 large carrots, (unpeeled but scrubbed and topped and tailed) Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor.
•2 tbsp tomato pure
•400g can Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 sprigs fresh thyme, leaves only
•400g can baked beans
•Salt and pepper to taste
HERE'S HOW:
Heat the oil and fry the onion until soft and translucent.
Add the garlic, chillies and half of the ginger; reserve the other half to add right at the end.
Add the curry powder and stir to combine.
Add the peppers and cook for another 2 minutes.
Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.
Add in the tomato paste and tomatoes and stir.
Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine. Serve hot or cold.
BOTTERSKORSIE EN GEVULDE SAMPIOENE VIR BRAAIVLEIS: [KREATIEWEKOSIDEES]
1: Neem butternut met skil aan en sny dik skwye.
Smeer botter op, bietjie knoffel, sout en peper en sit dik sny ui bo-op. Ek het bo-op die ui bietjie lemoenpeper gestrooi. Draai toe in foelie en sit in die oond tot gaar. Ek het myne so +/- vir ‘n uur op 140 grade gehad
2: GEVULDE SAMPIOENE:
Neem sampioen en haal die middelste stuk uit. Braai bietjie spek, gekapte ui en peppers. Skep in sampioene, frimmel bietjie feta kaas oor, sout en peper en gerasperde cheddar kaas. Ek het roosmaryn en olyf sprinkel van Ina paarman gebruik om bo-oor te sit ipv sout en peper. So 10 min voor julle wil eet, sit die sampioene in die oond en bedien dadelik.
SPICY BRINJAL CABBAGE CURRY: [ifood]
Preparation Time: 10 Min
Cooking Time: 20 Min
Ready In: 30 Min
Recipe Story
Curry is the English description of any of a general variety of spicy dishes, best known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, Afghani, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian". But specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.
INGREDIENTS:
Brinjal 4
Onion 1 Cup (16 tbs), diced
Cabbage 1 Cup (16 tbs),chopped
Chilli powder 1 Teaspoon
Turmeric powder 1⁄2 Teaspoon
Salt To Taste
Cumin seeds 1 Pinch
Oil 4 Teaspoon
Coriander leaves 1 Tablespoon, chopped (For garnishing)
WHAT TO DO:
Heat oil in a pan add mustard seeds.
When they splutter add cumin seeds , diced onion, chopped cabbage and lengthwise sliced brinjals.
Add all the spices and salt. Mix well and cover cook on low flame for 15-20 minutes occasionally sauteing them. Move the dish to a platter and garnish with finely chopped coriander leaves and serve them hot with roti's or rice .
BOTTERSKORSIESKYWE MET KNOFFELBOTTER: [KREATIEWEKOSIDEES]
Sny jou butternut in dik skywe – met skil aan. Smeer lekker homp botter op en garlic flakes, sout en gemaalde swartpeper – sny ‘n ui in skywe en sit die skyf ui bo-op die butternut. Maak toe met foelie en maak gaar op die kole of in die oond. As opdien, rasper bietjie knoffelbotter oor,stukkies krummel maaskaas, gekapte pietersielie of spruituie.
CHRISSIE SE HEERLIKE WORTELS -NIE JOU GEWONE WORTELS NIE: [WATERTAND RESEPTE]
1 kg wortels
180 g ertjies
5 ml lemoenskil
30 g mielieblom
500 ml lemoensap
100 g bruinsuiker
100 g rosyne(pitloos)
20 g botter
5 ml sout
MAAK SO:
Kook of stoom ertjies en wortels tot gaar nie pap dreineer en hou warm Meng die mielieblom met n bietjie sap tot pasta kook die res alles saam in pot as kook roer pasta in laat vir 2min goed deur kook terwyl jy roer
Roer by wortels en ertjies in.
WENK:
Ek maak dit altyd n bietjie voor die tyd laat die sous heerlik deur trek.
STRING BEANS AND BABBY MARROW CURRY: [my home taste]
INGREDIENTS:
String beans – 500gms remove strings wash and chop
Baby marrows – 4 peeled washed and chopped
Onion – 1 chopped
Curry leaves – few
Ginger garlic paste – 2 tsps
Red chili powder – 1/4 tsp
Turmeric poeder – 1/8 tsp
Salt – as per taste
Coriander powder – 1/2 tsp
Oil – 2 tbsps
Cloves – 3
Cinnamon – 1” piece
Tomato – 2 chopped
WHAT TO DO:
Heat a large pan and add oil and saute onion,curry leaves ,cloves and cinnamon for 3-4 mins and add ginger garlic paste fry till it changes colour.
Now add the chopped vegetables and saute 2-3 mins and sprinkle powder spices and salt and stir 2-3 mins till the raw smell disappears.
Then add the chopped tomatoes and stir well cover cook till soft and add 1/2 cup of water and simmer 5 mins.
Turn of heat and serve hot .
DELISH!!!!!
VEGGIE BRAAI MIX:
Heerlik om roti of pitabrood mee te vul of as ‘n ligte maaltyd met vars gebakte brood of as bygereg.
BRAAI MIX:
1 bag charcoal
1 packet firelighters
Matches
1 onion, sliced
1 packet green beans, cut in halves
1 sweet patat, cut in pieces
500g ostrich sausages, cut in small pieces
Salt and pepper to taste
1 Ina Paarman vegetable stock
3 tbsp Pnp original chutney
Pnp red grape juice
Butter
Water
WHAT TO DO:
Take out braai stand and clean grill with a raw onion. Set up charcoal like a pyramid. Insert firelighters evenly, light the fire.
Leave for 20-30 full minutes until flames die down and charcoal is white. Spread the charcoal evenly with tongs (don’t use your hands). Once flames have died down, you are ready to braai.
To prepare the braai mix, place sliced onion, green beans, sweet patats and cut sausage on large sheet of foil. Season with salt and pepper, vegetable stock, chutney and grape juice. Top with butter.
Before sealing tightly, add ¼ cup water. Place foil pack on braai for about 30 minutes or until veggies are soft and sausage is cooked. Turn occasionally.
SONDAGPAMPOEN: [RESEP DION GREBE - FOTO’S MYBURGH DU PLESSIS]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 30 minute
Met dié resep lewer een pampoen twee verskillende gegeurde bykosse. Dit is ’n maklike kampgereg wat boonop indrukwekkend lyk.
JY'T NODIG:
•1 boerpampoen
•2 wiele fetakaas
•’n hand vol biltongskyfies
•1 rooi brandrissie, gekap
•sout en gemaalde swartpeper
•125 g botter
•5 eetlepels heuning of stroop
MAAK DAN SO:
1.Sny die pampoen horisontaal middeldeur en skraap die pitte uit. Sit albei halwes met die vleiskant na bo neer en gebruik dan ’n skerp messie om diep kepe daarin te sny (maar moenie deur die skil sny nie).
2.Smeer die helfte van die botter oor die een pampoenhalwe en sprinkel die feta, biltong, rissie, sout en peper oor. Smeer nou die res van die botter en die heuning op die ander halwe.
3.Sit ’n omgedraaide blikbeker in die middel van elke pampoenhalwe en draai hulle dan afsonderlik heeltemal in twee lae dik foelie toe – die beker hou die foelie weg van die vleis en keer dat dit brand.
4.Los die pampoenhalwes vir 30-45 minute op ’n enkellaag kole totdat die vleis sag is.
MURRAYSBURG SE GROENTEPOT: [RESEP TRADISIONEEL FOTO’S MYBURGH DU PLESSIS]
Vir 8
Voorbereityd 15 minute
Gaarmaaktyd 1 uur
Niemand kan mooi onthou wie dié pot eerste gemaak het nie, maar dit is ’n gewilde gereg op alle gemeenskapsaamtrekke in die kontrei.
BENODIG:
•3 uie, in ringe gesny
•1 groot botterskorsie, in skywe gesny
•8 aartappels, in skywe gesny
•4 patats, in skywe gesny
•2 koppies murgpampoentjies of boontjies
•125-250 g botter
•1 pakkie bruinuiesop
MAAK DAN SO:
1.Smeer ’n groot pot (minstens nr. 3) met botter. Pak die groente in lae in die pot, met ’n strooisel soppoeier en ’n paar klontjies botter tussen die lae. Eindig met ’n paar groot klonte botter bo-op en sit.
2.Los die pot vir 1 uur op warm kole en pak ook ’n paar kole op die deksel. Sorg dat die kole warm bly, maar moenie dat die pot brand nie. En moenie roer nie. As die groente teen die rande begin karamelliseer en regdeur sag is, is die pot reg.
ROASTED GARLIC MUSHROOMS: [By Recipe Guru]
Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. These mushrooms are just as good at room temperature as they are served warm. This is a great side dish for grilled or roasted meats.
YOU'LL NEED:
16 even-sized open cup mushrooms, stalks cut level
3 tbsp Olive Oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
WHAT TO DO:
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
MY WENK:
Jy kan hierdie doen in platboompan of in foeliebak oor die rooster.
TOASTED GARLIC CAULIFLOWER WHIP: [empowered sustences]
INGREDIENTS:
•1 head cauliflower, cut into florets
•Butter, preferably grassfed, about 4 Tbs.
•Sea salt
•8 large cloves garlic, chopped
•Pepper
HERE'S HOW:
1.Steam the cauliflower until very tender. Drain and puree the cauliflower until smooth and creamy. Add a hunk of butter and plenty of salt and blend until mixed.
2.While cauliflower is steaming, toast the garlic. Head 2 tablespoons of butter over very low heat and add the chopped garlic. Cook (don't turn up the heat) until golden and toasted, stirring often. I think it took 5-7 minutes. Sprinkle with salt and remove from the pan.
3.Re-heat the blended cauliflower in the empty garlic pan to pick up the yummy brown coating and butter film on the bottom of the pan. Taste and add more butter and salt if you want.
4.Divvy up the cauliflower mixture and sprinkle with the garlic and pepper. Store leftover mash separate from any leftover garlic, so it doesn't get the garlic soggy.
TOP 10 [PALEO] USES FOR CAULIFLOWER: [by Lauren G Empowered Sustenance]
VERSATILE CAULIFLOWER:
When it comes to replicating grain-based dishes without the grains, cauliflower saves the day. It boasts a few unique characteristics that makes this veggie an unbelievably versatile ingredient:
•When steamed, it has a bland flavor just like rice or flour, so it never overpowers a dish
•It provides structure and bulk to recipes without grains, making it the erfect faux-rice
• When steamed and pureed, it turns silky and velvety (a perfect substitute for cream sauce or mashed potatoes)
•It is white, so it doesn’t weird out picky eaters
Flexible and amiable, cauliflower is a staple in grain-free recipes. Here 10 of the best Paleo uses for cauliflower:
1. PALEO CAULIFLOWER WRAPS:
If you are a long-time reader of Empowered Sustenance then you are probably familiar with myCauliflower Wraps. They make a grain-free alternative to regular wraps and are tender and pliable. Use them with sandwich or taco fillings!
2. PALEO CAULIFLOWER BISCUITS:
These zero-flour cauliflower biscuit/muffins are just one more testament to the versatility of cauliflower. The biscuits bake up light, tender and perfectly savory.
3. PALEO CAULIFLOWER MASH:
If you have moderate familiarity with the internet “healthy food” scene, you have probably read that mashed cauliflower makes a surprising substitute for mashed potatoes. Potatoes are potentially inflammatory nightshades, plus the starches can be hard to digest. Try Toasted Garlic Cauliflower Whip.
4. PALEO CAULIFLOWER TATER TOTS:
Once again, cauliflower replaces potatoes in a fan favorite… tater tots! These simple, baked cauliflower tater tots make a filling snack or appetizer.
5. Paleo Cauliflower Rice
Are you missing rice on a grain free diet? Cauliflower provides an easy alternative! Try Mexican Cauliflower Rice, Masala Cauliflower Rice or Cauliflower Fried Rice.
6. Paleo Cauliflower Alfredo Sauce
Unbelievable. Really. It looks just like regular alfredo sauce and boasts the same silky, rich texture. Here is a recipe with a helpful video from Youtube’s beloved chef, Chef John. For a dairy free option, use coconut milk instead of the cream and omit the cheese. I love cauliflower alfredo over spiralized zucchini noodles.
7. PALEO CAULIFLOWER HUMMUS:
For those craving a legume-free version of hummus, try cauliflower hummus with veggie sticks or crackers.
8. PALEO CAULIFLOWER RISOTTO:
Cauliflower rice is taken to the next level in a creamy cauliflower risotto. You are only six ingredients away from this scrumptious side dish.
9. PALEO CAULIFLOWER FRITTERS:
Mmm… I could eat cauliflower fritters for breakfast, lunch and dinner! I use my recipe for Curry Broccoli Fritter by substituting cauliflower (steamed or roasted) in place of the broccoli. You could also try The Healthy Foodie’s popular Cauliflower Fritters recipe.
10. CAULIFLOWER PIZZA CRUST:
And for the piece de resistance, we have the renowned Cauliflower Pizza Crust. It tastes just like a bread base, plus it looks just like a regular crust so even the less-adventurous eaters in your family will approve.
TOP 10 [PALEO] USES FOR BUTTERNUT: [ by Lauren G (Empowe-red Sustenance]
VERSATILE BUTTERNUT SQUASH:
Butternut squash just may claim the title of “Lauren’s favorite ingredient.” I think the love affair really began when I first made my butternut pizza crusts (#1 on this list for a good reason). Butternut squash boasts a full flavor and wide versatility, especially for grain-free meals.
Many of these recipes call for cooked and mashed/puréed butternut squash. A nearly hands-free preparation is to cook the butternut squash in a crockpot.
Ready? Here are the top 10 uses for butternut squash:
1. Paleo BUTTERNUT PIZZA CRUST: (One Ingredient!)
Ready to change your life? Discover the gloriously simple Butternut Squash Pizza Crust.
2. Paleo RICELESS RISOTTO:
Skip the rice and turn butternut squash into a creamy risotto.
3. Paleo Butternut Flatbread (Sandwich bread substitute)
I have a proud mama moment each time I share my one of my most prized recipes: Butternut Flatbread. This easy, grain-free flatbread turns into hamburger buns, sandwich bread, mini pizza crusts and more!
4. Paleo BUTTERNUT FRIES:
The Urban Poser has perfected the technique to get crispy and paleo butternut squash fries. Squelch your craving for potatoes fried in toxic vegetable oil with this more colorful baked version!
5. Paleo Butternut Squash Lasagna
No noodles? No problem! Thinly sliced butternut squash replaces the wheat noodles in this Butternut Squash Lasagna from Health Bent.
6. Paleo BUTTERNUT SQUASH SOUFFLE:
If you want to get a little frivolous in the kitchen, make a Savory Butternut Squash Soufflé. And don’t forget to don your frilly apron while you are at it.
7. Paleo CHEESY CASSEROLE -WITHOUT CHEESE:
“Cheesy” Chicken Casserole… without the cheese! Gloriously creamy and savory, you won’t believe it until you try it. I created this recipe to satisfy my cheese craving without cheese and it fits the bill.
8. Paleo BUTTERNUT SQUASH PANCAKES:
You are only two ingredients away from a plate of butternut squash pancakes! The recipe calls for pumpkin puree, but simply substitute mashed butternut squash. You will have this recipe memorized after your first time.
9. Paleo BUTTERNUT SQUASH BREAKFAST PORRIDGE:
Mashed butternut squash makes a simple breakfast porridge topped with fruit and coconut milk. I like to mix in a big spoonful of coconut butter (that’s an amazon link), which lends a thicker and creamier texture.
10. Paleo BUTTERNUT SQUASH CRISPY CHIPS:
Satisfy a potato chip craving with crispy and salty Butternut Squash Chips. It’s perfect simplicity.
CURRY BUTTERNUT MASH WITH EGGS:
•1 cup roasted butternut squash (or mashed sweet potato, if you want)
•2 Tbs. butter, plus more for the eggs
•1 tsp. curry powder (adjust to taste, as curry powders vary greatly)
•1 tsp. apple cider vinegar
•2 Tbs. coconut milk
•4 eggs
•Salt and pepper
WHAT TO DO:
1.In a skillet over medium heat, stir together the butternut squash, butter, curry, vinegar and coconut milk. Cook, stirring often, for about 5-7 minutes or until thickened and hot.
2.In a separate skillet, melt another tablespoon or so of butter. Cook the eggs sunny-side up (or however you like your eggs). Serve the eggs with the squash mash and salt and pepper.
HEERLIKE PAMPOENKOEKIES: [KOSKENADES]
Meng 1 koppie koekmeel, 50 ml suiker, 10 ml bakpoeier, 250 ml fyngemaakte botterskorsie, 1 eier en 50 ml melk saam.
Maak ‘n sous van 250 ml suiker, 100 ml botter, 250 ml melk, 250 ml vars room en 5 ml karamel essense.
Braai lepelsvol van die deeg in warm olie, dreineer en pak in oonbak of opdienskottel.
Gooi die warm sous oor al die pampoen poffertjies.
Heerlik!
GROENTEKERRIE: [Deur STELLA ERASMUS -LANDBOUWEEKBLAD]
200 g botterskorsie
8 baba-aartappels
4 wortels
100 g groenbone
1 ui
15-30 ml rooi kerriepasta
15 ml tamatiepasta
250 ml hoender- of groente-aftreksel
1 blik (410 g) klappermelk
Sout en varsgemaalde swartpeper
Handvol koljanderblare, plus ekstra vir opdiening
MAAK DAN SO:
Voorverhit die oond tot 200 °C en smeer ’n middelslag-oondbak met botter of kossproei. Sny die groente in growwe stukke en rangskik dit in die voorbereide oondbak.
Meng die kerriepasta, tamatiepasta, aftreksel en klappermelk en giet oor die groente. Roer alles met ’n lepel, sorg dat ál die groentestukke met die kerriesous bedek is. Geur met sout en peper en sprinkel die koljanderblare oor.
Bak vir 15 minute in die in oond, verlaag die temperatuur tot 180 °C en bak vir nog 15 minute of tot gaar. Garneer met ekstra koljanderblare en sit voor met rys of brood.
Genoeg vir vier tot ses mense.
MY WENK:
Werk net so goed met 'n potjie.
SOET MIELIETERT: [HUISGENOOT DIGITAAL]
Genoeg vir 6 mense
Bereiding: 20-30 minute
Gaarmaaktyd: sowat 1 uur
BESTANDDELE:
250 ml (1 k) suiker
125 g botter
6 ekstragroot eiers
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
2 ml (½ t) sout
2 blikke (410 g elk) geroomde soetmielies
Melk
MAAK DAN SO:
Verhit die oond tot 180 °C en smeer ’n middelslag-bak (of 6-8 klein bakkies) met botter of kossproei.
Room die suiker en botter saam met ’n elektriese klitser. Klits sowat 5 minute.
Klits die eiers een vir een by die mengsel in.
Sif die meel, bakpoeier en sout oor die nat mengsel en meng goed.
Voeg die soetmielies by. Vul een van die leë blikke met melk en meng dit by die soetmieliemengsel in.
Giet in die voorbereide oondbak. Bak 1 uur in die voorverhitte oond tot stewig.
ROASTED BRUSSEL SPROUTS AND BACON IN MUSTARD CREAM SAUCE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Roasted brussels sprouts and smoky bacon in a creamy mustard sauce.
INGREDIENTS:
•2 packets brussels sprouts, trimmed and quartered
•1 tablespoon oil
•salt and pepper to taste
•4 strips bacon, cut into 1 inch pieces
•2 tablespoons butter
•1 small onion, diced
•1 clove garlic, chopped
•2 tablespoons flour
•1 cup milk or cream
•2 tablespoons grainy mustard
•1 tablespoon white miso (optioanl)
•1/2 cup parmigiano reggiano cheese, grated
•salt and pepper to taste
HERE'S HOW:
1.Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
2.Meanwhile, cook the bacon in a pan, set it aside and drain all but a tablespoon of the grease.
3.Add the butter to the pan and let it melt and bubble.
4.Add the onion and cook until tender, about 5-7 minutes.
5.Add the garlic and cook until fragrant, about a minute.
6.Mix in the flour and let cook until it just starts to brown a little.
7.Mix in the milk, mustard, miso, parmesan, brussels sprouts and bacon, season with salt and pepper and let it simmer until it thickens, about 3-5 minutes.
THE EASIEST CABBAGE AND NOODLE SKILLET: [RECIPELION]
Cheap, easy and incredibly yummy, it's hard to beat a recipe like this one for The Easiest Cabbage & Noodle Skillet. On those lazy days when you really don't feel much like cooking, this is the perfect dinner solution. Just toss some shredded cabbage and cooked noodles in your skillet and your supper basically cooks itself! Easy skillet recipes like this one are a lifesaver for those of us with busy schedules.
INGREDIENTS:
•16 ounces egg noodles, cooked and drained
•1 head green cabbage, shredded
•1 onion, sliced thinly
•8 tablespoons butter
•salt, to taste
•pepper, to taste
•ham, chopped (optional)
HERE'S HOW:
1.Melt 4 tablespoons butter in a skillet.
2.Add the cabbage, onion and salt. Cook over medium heat until the cabbage is wilted and golden.
3.Add remaining butter and noodles. Continue cooking for about 5 minutes or until heated through. Season to taste.
BOTTERSKORSIE-BOBOTIE: [BUTTERNUT] [KREATIEWEKOSIDEES]
BENODIG:
1 ui, gekap
2 knoffelhuisies, fyngedruk
15 ml (1 e) olie
500 g beesmaalvleis
1 botterskorsie, in blokkies gesny
30 ml (2 e) kerriepoeier
60 ml (¼ k) blatjang
sout en peper
lourierblare
EIERVLA:
250 ml (1 k) melk
2 eiers, geklits
MAAK DAN SO:
Verhit die oond tot 180 °C.
Braai die ui en knoffel in die olie.
Voeg die vleis by en roerbraai tot bruin.
Voeg die res van die bestanddele by, laat prut tot die botterskorsie amper gaar is en geur met die sout en peper. Skep in ’n oondbak.
Eiervla:
Klits alles en giet oor die bobotie. Bak ’n halfuur.
Sit voor saam met rys.
MY WENK:
Maak by kamp in swartplatboompan soos met 'n potbrood.
JACKET SWEET POTATOES WITH HORSERADISH CREAM AND RARE ROAST BEEF: [CRUSH 12]
Sweet potatoes are gorgeous things aren’t they? Low GI with great a source of fibre and nutrients – guilt free potatoes! This is one of my favourite ways to enjoy this sweet spud. To make it even more special, try and get the orange flesh potatoes, I know Woolies have them at the mo.
This combination is truly a match made in heaven.
INGREDIENTS:
4 small red skinned sweet potatoes or orange fleshed
Olive oil
Maldon salt [coarse sea salt]
TOPPING:
2 spring onions, chopped
3 sprigs flat leaf parsley, chopped
45 ml (3 T) creamed horseradish
250 ml (1 c) creme fraiche/sour cream
Freshly ground black pepper
4 or more slices rare roast beef from your favourite deli
30 g (large handful) watercress
HERE'S HOW:
Preheat the oven to 200˚C
Place the potatoes into a large pot and cover with hot water. Boil until partially cooked (15 – 20 minutes). Drain from the water and dry well.
Place onto a greased and salted baking tray. Rub with some olive oil and season with salt. Bake for 45 minutes or until the skin is crispy and the flesh is fluffy.
Prepare the topping while the potatoes are baking.
Combine the spring onions, parsley, horseradish and sour cream. Season with black pepper.
Make a slit in each potato, squash open and fill generously with the horseradish cream. Top each one with a slice of rare roast beef and watercress.
"PAMPOENMOES”: South African Food!
INGREDIENTS:
8 slices of white bread
Butter
Apricot jam
2 cups of pumpkin (1 butternut squash should do. Slice really thinly)
Salt
Sugar
Cinnamon
HERE’S HOW::
1. Butter the bread on each sides and spread apricot jam on the side facing up. Spot a single layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on best in the bread.
3. Mix the sugar and cinnamon with each other and sprinkle over the pumpkin.
4. Repeat this right up until each of the pumpkin and bread is employed up, finishing with a layer of pumpkin. Dot several added clots of butter on the top rated.
5. Bake for 45 minutes to an hour inside a pre-heated oven of 180°C.
Serve the pumpkin hot with vegetables and maybe a beautiful chicken dish, perhaps a pie? This really is a fantastic dish to attempt to impress your friends with. It is quite easy to make, so try it and see what occurs!
RED WINE AND GARLIC MUSHROOMS: [THE RICE TRAY]
I have NEVER liked mushrooms but they are one of my husbands favorite foods. So one night I made these mushrooms for him and I fell in love with them. We have them all the time now which makes my husband very happy!
INGREDIENTS:
2 pcks of whole baby Portabella mushrooms
3 Tbsp butter
2 Tbsp olive oil
4 Tbsp minced garlic
1/2 Cup red wine
2 Tbsp lemon juice
2 Tbsp of fresh parsley, chopped
salt & pepper to taste
HERE'S HOW:
In a large skillet heat oil and butter until butter is melted. Add mushrooms and saute for about 2-3 minutes. Add garlic and saute for 1 minute.
Add wine and gently mix everything together.
Cover and simmer on med/low heat for about 15 minutes. Add salt and pepper to taste and continue to simmer, uncovered, for 5-10 minutes or until sauce has reduced. [I forgot to snap a photo of the desired reduction, but it is pretty much reduced to a very small amount of sauce].
In the meantime, chop your fresh parsley.
Transfer to a serving dish and drizzle with lemon juice and top with parsley. Serve immediately.
KOOL BREDIE: [LORRAINE SE BOEREKOS]
BENODIG:
stewing beef
halwe kool
ui
greenpepper
beef stock blokkie
1 groot patat
3 wortels
4 aartappels
5ml bisto
10ml mielieblom
5ml sout
5ml swart peper
braaivleis speserye
garlic en herb speserye
worctershiresous
MAAK DAN SO:
Braai ui en greenpepper in kookolie en gooi bietjies, bietjies water by om ui mooi bruin te maak.
Voeg vleis by en spice. Gooi in 50ml worctershiresous oor vleis Los stock blokkie op in 250ml warm water en voeg by.Kook vleis vir n uur.
Sny kool fyn . Sny geskilde aartappels in kwarte.Skil wortels en sny in ringe. Voeg groente na die uur by en kook vir nog n half uur. Los die bisto en mielieblom op in 125ml koue water en voeg by. Laat prut vir 10min sonder deksel.
SAUERKRAUT AND APPLES:
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
INGREDIENTS:
•2 tablespoons bacon drippings or butter
•1 large chopped onion
•2 red apples, cored but unpeeled and coarsely chopped
•1 pound sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry
•1/2 cup water
•2 tablespoons packed brown sugar
•1 tablespoon Dijon or regular mustard
•1 or more teaspoons caraway seeds
•1 1/2 cups applesauce
•Salt and pepper
WHAT TO DO:
1.Place bacon drippings or butter in Dutch oven. Add onions and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard and caraway seeds, and mix well.
2.If baking, heat oven to 325 degrees. Cover and bake (or simmer on the stovetop) for 50 minutes. Stir occasionally, adding water if necessary. Mix applesauce with kraut, cover and return to oven (or simmer) for 10 minutes. Serve as a side dish with pork, sausage, beef or poultry.
GEBRAAIDE PATATS: [Johnny & Rachel Germiston]
Nog 'n baie lekker, en vrek maklike,bygereg is gebraaide patats.
Neem soveel patats as wat jy mense by die braai het, met so een of twee ekstra, en was dit skoon af, skil en al.
Jy het partykeer 'n groente borseltjie nodig om dit mooi skoon te kry.
Steek 'n paar gaatjies in elke patat met 'n skerppunt mes.
Smeer met 'n bietjie botter en rol toe in foelie, blink kant na binne. Gooi in die kole en braai tot sag.
Steek die patats met 'n sosatie stokkie of staal pennetjie om te voel of hulle sag is.
Ek belowe meer as een persoon gaan terugkom vir nog 'n skeppie.
Gebruik die kleiner patats wat nie te lank gaan neem om gaar te word nie, en ook baie soeter is as die groot dikkes.
PAMPOENBREDIE: [KREATIEWEKOSIDEES]
(Dit lewer 8 porsies)
Voorkom dat die bredie waterig is, en gebruik ‘n boerpampoen (plat en wit) of botterskorsie (butternut).
Die vleis bly ferm.
2 groot uie, in ringe gesny
4 naeltjies
3 knoffelhuisies, gekneus
3 wonderpeperkorrels
3 stukke pypkaneel
knypie neutmuskaat
45 ml olie
1 kg skaapvleis, in blokkies gesny
125 ml kookwater of verhitte vleisaftreksel
2 kg ryp pampoen, geskil en in blokkies gesny
Aartappel blokkies indien verkies
30 ml bruinsuiker
Sout en varsgemaalde swartpeper
Gekapte vars pietersielie vir garnering
SO MAAK JY:
1. Braai die uie, naeltjies, knoffel, wonderpeperkorrels, kaneel en neutmuskaat in helfte van die olie in ‘n groot kastrol totdat die uie sag en deurskynend is.
2. Voeg die res van die olie en die vleis by en braai tot bruin.
3. Voeg die kookwater of aftreksel by, bedek en prut vir 30 tot 40 minute lank totdat die vleis halfpad gaar is.
4. Voeg die pampoenstukkies by, roer deur en bedek met ‘n digsluitende deksel. Laat prut totdat die pampoen sag is en die meeste van die vloeistof verdamp het.
5. Geur na smaak met suiker, sout en peper.
6. Strooi die pietersielie oor net voordat die bredie voorgesit word. Dien op met rys.
HILARY'S MAGIC MUSHROOMS: [by The Vagabond Adventures]
Serves 4
Hilary Ford gave us this tasty, simple and only slightly sinful recipe when we spent a few wonderful days at Bushman’s with her. It is a great accompaniment to boerewors sausages or any braai.
INGREDIENTS:
* 4 flat brown mushrooms
* 1 onion
* 1 clove of garlic, finely chopped
* 1 lemon
* 1 generous handful of grated cheese
* A good grinding of salt and pepper
WHAT TO DO:
Slice the onion in to rings, divide evenly and add to each mushroom stalk up.
Add a squeeze of lemon juice and sprinkle the garlic and cheese on top.
Season and braai until the cheese melts.
We added feta cheese, sun dried tomatoes and a few splashes of Worcestershire sauce.
FIREHOUSE BAKED BEANS: [by Perry Hurst]
90 oz pork and beans
2 lb dark brown sugar
18 oz barbeque sauce
1 small onion minced finely
4 oz bacon bits
HERE'S HOW:
In 6 qt dutch oven combine first 4 ingredients and cook 4 hrs over fire.
Each hour do the following, remove excess juice (before stirring)
stir.
Before se SMOKY GLAZED ASPARAGUS: [Contributed by Nate Appleman]
ACTIVE: 15 MIN
TOTAL TIME: 45 MIN
SERVINGS: 6
Chef Nate Appleman of restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
INGREDIENTS:
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika
2 teaspoons kosher salt
1 teaspoon cumin seeds
2kg thick asparagus, trimmed
WHAT TO DO:
1.Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
2.Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve. rving add bacon bits.
BEETROOT LEAVES - Masoor Dal Sidedish: [Shilpa]
There was a time when I would just throw away beetroot leaves. I would use the tender stems, but discard the leaves. Then I saw a recipe of masoor with red chard. So I started making a similar dish with beetroot leaves. Now after many experiments with it, I think I have reached to this recipe which we love. I use a small beetroot for it sometimes, but mostly, I use only stems and leaves.
INGREDIENTS:
2 cups beetroot stems and leaves
1/2 cup cooked beetroot pieces(optional)
1/2 cup red masoor dal
1 tea spn cumin seeds
1/2 cup onion
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
1 tea spn garam masala (or any other spice blend you like)
Oil
Salt
WHAT TO DO:
Heat oil and add cumin seeds, ginger, garlic, onion. Fry for few minutes.
Then add masoor dal and fry for few minutes. Add chilli powder, garam masala, salt. Fry for a minute.
Add beetroot leaves and pieces, half cup water. Cover and cook till done.
I normally do not prefer to cook this in pressure cooker, because masoor dal gets cooked very soon. I like to take it off the heat when masoor dal is cooked through, but not mashed completely.
Serves : 3-4
Preparation time : 30mins
MARROW WITH TOMATOES AND BASIL: [nigel slater - Photograph: Jonathan Lovekin]
There was a temptation to include garlic in this, there often is when tomatoes and basil are involved, but on reflection I am not sure you need it. The flavours are fresher and more gentle without it. If you do decide to take the garlic route, then add a finely crushed clove to the mixture.
Serves 4
YOU'LL NEED:
marrow 750g (unpeeled and seeded weight)
tomatoes 400g
olive oil 4 tbsp
basil leaves 12g
white vermouth or white wine 8 tbsp
Set the oven to 180C/gas mark 4. Cut four pieces of baking parchment approximately 30cm x 30cm.
WHAT TO DO:
Peel the marrow, halve it and discard the spongy core and seeds. Cut the flesh into cubes roughly 2cm square and put them in a large mixing bowl.
Roughly chop the tomatoes and add them to the marrow with the olive oil, lightly torn basil leaves and a grinding of salt and a little black pepper.
Divide the mixture between the sheets of baking parchment, then pull the side edges in to form a parcel, pouring a little of the vermouth into each before sealing. You can use a paperclip, clothes peg or simply fold and scrunch the edges together to seal, placing the parcels on to a baking sheet.
Bake for 30 minutes until the marrow is soft and translucent.
TOMATOES, CHARRED ONIONS AND STEAK: [NIGEL SLATER - Photograph: Jonathan Lovekin]
Another use for the last of the tomatoes and a way of making a single steak go a long way. I sometimes serve this with a baked potato.
Serves 2-3
INGREDIENTS:
butter 60g
rump steak 450g
thick spring onions or salad onions 3
tomatoes, assorted sizes and varieties, 650g
WHAT TO DO:
Melt the butter in a shallow pan and season the steak with salt and black pepper. When the butter is sizzling, brown the meat on both sides, remove and set aside. Cut the onions in half lengthways and add them to the pan.
Halve the larger tomatoes, then add them all to the pan, covering them with a lid and letting them cook for 10 minutes or so till soft and lightly browned here and there. Season them generously, pressing them lightly with a spoon so their juices run into the pan.
Slice the steak thickly, then tuck the pieces among the softening tomatoes. Continue cooking briefly, then serve.
BACON AND CORN BRAAI STICKS: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 15 minutes
Give your braai mielies a makeover with the addition of a bacon rasher, some wholegrain mustard and a sprinkle of cheesy seasoning.
INGREDIENTS:
Serves: 4 to 6
•1 punnet SPAR Freshline sweetcorn bites (12 pieces)
•250 g packet SPAR streaky bacon (12 rashers)
•whole-grain mustard
•SPAR olive oil
•Cheesy seasoning eg cheese Aromat
WHAT TO DO:
1. Rinse the corn under running tap water, then place them in a microwave-proof dish and cover with cling-film. Microwave on 100% Power for 3 ½ minutes.
2. Wrap and stretch a rasher of bacon from a short end of each corn, down the length, and back around to the same side you began at. Spike a skewer through lengthwise, to secure the bacon at both short-ends.
3. Brush over with olive oil and liberally sprinkle over the cheese-seasoning powder. Cover and refrigerate until required,.
4. Braai over moderate coals for 10-15 minutes, turning often, until the corn has light braai marks across it and the bacon is crisp.
Hints and Tips
Boil half a bag of SPAR Freshline baby potatoes, and use two together on each skewer, instead of the sweetcorn.
CAULIFLOWER LASAGNA: [Author: Bodys Cooks]
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6
A low carb, no pasta lasagna.
INGREDIENTS:
•180g mozzarella cheese
•½ cup ricotta cheese
•1 large egg
•½ package cooked cauliflower, grated
•¾ cup garlic and herb sauce
•120g lean mince, cooked
WHAT TO DO:
1.Preheat oven to 175 °C.
2.Spray the inside of a glass bread pan (9×3″) with non-stick spray.
3.Mix prepared, grated cauliflower with one cup of the mozzarella cheese and the egg in a bowl.
4.Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.
5.Layer with ½ of the cauliflower mix. Press down very gently with fingers after distributing evenly.
6.Layer with ½ of the ricotta by dotting it on in small piles and then spreading slightly.
7.Add ½ of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.
8.Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)
9.Layer with ½ of the mozzarella cheese.
10.Add the rest of the cauliflower mix and spread and press down gently (you can use your hands).
11.Add the rest of the sauce.
12.Add the rest of the toppings. (If there are none, proceed to the next step).
13.Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn’t there.
14.Add the rest of the mozzarella cheese.
15.Bake in a 175 °C oven for 45 minutes, or until bubbly and the cheese is golden/brown.
16.Let rest for 15 minutes before serving.
MY WENK:
Maak s MIERSHOOP SAMPIOENE EN KOOL: [VLEISLAND RESEPTE AAN ALMAL]
Sny n Koolkop so in kwarte, en haal die Stronk in die middel uit.
Gooi nou bietjie neut muskaat oor, sout en Braai speserye.
Sit dit in pot met bietjie water en kook totdat die blare begin oopmaak soos n boek..
Braai nou miershoop sampioene, saam met UIE en BEES BAKON,
totdat dit lekker bruin is.
Gooi bietjie sout en swart peper oor.
Wanneer die Koolkop se blare uitmekaar begin val, dan skep mens die Sampioen mengsel so tussen die blare in, en gooi weer bietjie neut muskaat oor,en so een eetlepel Mayonaise..(as jy nie vars ROOM het nie).
Druk dit in die oond en maak lekker wam so in die bord.
EN GENIET n lekker Groente en "vleis" ete.oos jy potboord sou bak....dis heerlik!
TEX MEX CORN ON THE COB: [FRESH LIVING]
A spicy alternative to regular braaied mielies.
YOU'LL NEED:
6 corn cobs
80 ml PnP butter
2 PnP chillies , deseeded and finely chopped
3 tbsp coriander or basil leaves, finely chopped
80 ml white cheddar, grated
WHAT TO DO:
•Simmer corn in water until cooked through
•Place butter on a platter and roll hot corn to coa
•Scatter chilli, coriander and cheese onto a board
•Roll corn in mixture to coat. Serve hot.
MORE GOOD IDEAS:
•Add grated lemon or lime peel
•Stir a spoonful of harissa or chermoula paste through softened butter
•Replace butter, chopped chillies, coriander and cheddar with dried chilli flakes, chopped thyme and grated parmesan.
WHOLE ROASTED TANDOORI CAULIFLOWER with Mint Chutney: [lemony thyme]
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
INGREDIENTS:
•1 large head cauliflower, washed well, leaves removed
FOR TANDOORI MARINADE:
•4 garlic cloves
•1 Tbl. minced ginger
•1 Tbl. tandoori spice blend
Juice of 1 lemon
•1 tsp. salt
•½ cup plain yogurt
FOR MINT CHUTNEY:
•2 cups loosely packed mint leaves
•1 cup loosely packed cilantro leaves
•1 shallot, minced
•½ red chili, minced (optional)
•Juice of 1 lime
•¼ cup plain yogurt
•1 Tbl. extra virgin olive oil
•A couple pinches of salt
•1 tsp. honey or agave nectar
HERE'S HOW:
FOR TANDOORI MARINADE:
1.In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
2.Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 1 hour minimum up to 12 hours maximum.
3.Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.
FOR MINT CHUTNEY:
1.Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.
NOTES:
Cooking Time does NOT include 1 – 12 hours to marinate the cauliflower before roasting.
MY WENK:
Kan in foelie oor kole gebraai word of in swartpot met kooltjies op deksel.
SOUTHWEST STUFFED SQUASH: [skinny mom]
Prep time: 15 minutes
Cook time: 1 hour
Yield: 4 servings
Serving size: 1/2 stuffed squash
INGREDIENTS:
• 2 acorn squash (approximately 1 lb each)
• 1kg lean ground beef
• 1 medium onion (½ cup), chopped
• ¾ cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
OPTIONAL TOPPINGS:
• reduced-fat Mexican shredded cheese
• light sour cream
• salsa
• cilantro, chopped
• green onion, chopped
WHAT TO DO:
1.Preheat oven to 400 degrees.
2.Halve the squash lengthwise. Scoop out and discard seeds (or save seeds and roast them).
3.In a large bowl, add beef, onion, black beans, bell pepper and spices. Use your clean hands to gently but thoroughly combine ingredients.
4.Pack 1/4 of the beef mixture (about 1/2 cup) into each squash half center. Place squash in a baking dish (either a roasting pan or 9x13 inch casserole dish).
5.Add 1 inch of water, cover with foil and bake for 1 hour, or until squash is tender and the center of the squash registers 160 degrees.
6.To serve: Top with your favorite garnishes (not included in nutrition calculations) and dig in!
ROASTED CAULIFLOWER AND MUSHROOM CARBONARE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
A roasted cauliflower and mushroom pasta in a creamy egg and bacon sauce seasoned with plenty of fresh cracked pepper.
INGREDIENTS:
•1 small head cauliflower, cut into florets
•8 ounces mushrooms, quartered
•1 tablespoon olive oil
•salt and pepper to taste
•8 ounces fettuccine (or pasta of choice)
•4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
•1 clove garlic, chopped
•2 eggs
•1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
•plenty of fresh cracked black pepper
•salt to taste
•1 tablespoon parsley, chopped
WHAT TO DO:
1.Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2.Start cooking the pasta as directed on the package.
3.Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4.Mix the egg, cheese, pepper and salt and parsley in a bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.
NOTE:
To speed things up, about 20 minutes into roasting the cauliflower and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
OPTION:
Replace the parmigiano reggiano with pecorino romano.
PRESERVING AVOCADO IN THE FREEZER:
THIS IS THE MASH WAY!
INGREDIENTS:
•5 ripe avocados
•5 TBS lemon juice
HERE'S HOW:
1.Slice the avocados in half and discard pits. Scoop the flesh from the peels.
2.Mash the avocados, then add the lemon juice. Mix well.
3.Spoon into a gallon sized zip top bag, squeezing out all the air before sealing.
4.FREEZE UP TO ONE YEAR.
Thanks to Lifehacker for sharing this post! I’ve been getting several questions in the comments so here are the answers to the most common ones.
1. Can you use lime juice instead of lemon juice? I’d think so but haven’t tried it. We had a lemon tree as well so that’s what we used.
2. Can you freeze it in ice cube trays to have smaller portions? It’s not only the lemon juice that helps with discoloration, it’s also sealing it in the plastic bag which helps keep it from being exposed to air. I’d suggest that if you want to try the ice cube trays, cover them with plastic wrap and press the plastic down on each “cube” of avocado before freezing. You could also try using sandwich or snack sized bags instead of the quart bags I use.
3. How do you defrost it and what happens? I will typically do a small enough amount in the quart sized bag that it freezes into a one inch thick sheet. Then I can easily break or cut off the amount I want (to spread on a sandwich for instance) and it will defrost quickly on the counter. If I want the whole bag defrosted, I’ll move it to the fridge to defrost overnight. It will be pretty much the same consistency that it was before freezing, but you’ll want to use it within 24 hours because it will start to oxidize and change color and flavor after that.
FREEZING WHOLE TOMATOES FOR QUICK MARINARA SAUCE:
My mother in law taught me something this summer that may have just changed my life forever! She brought me a few tomatoes from her garden, only to see a pile of tomatoes already on my kitchen counter. So she told me, "If you aren't going to eat these right away, go ahead and throw them in your freezer- whole!"
"You can do that??" I asked inquisitively.
and so I did!
Take your whole tomatoes and put them in a freezer safe bag, and freeze!
Using your tomatoes is the easy part! We've added them to Chili and Marinara Sauce with great success.
OUR SUPER SIMPLE SUPER EASY MARINARA SAUCE:
•1 can diced tomatoes
•1 TBL Italian Seasoning
•1 frozen tomato
WHAT TO DO:
Put all ingredients in a small pot, and simmer over medium heat.
Soon, your tomatoes skin will slip off, and you can pull it out with tongs.
Keep simmering until the entire tomatoes breaks down into your sauce. You can blend your sauce if you like it smooth and runny.
Then serve with your favorite pasta, or a zucchini coin dip!
This sauce is super thin, perfect for dipping. If you like it thicker, you can add 1 can of tomato paste.
If you like it chunkier, you don't have to blend it in the blender.
*Edited to add (because of smart readers) The longer you cook your sauce, the thicker it will become!!
STRUFFED PEPPERS IN DUTCH OVEN:
I’m hoping to do most of my long runs on weekends in beautiful locations, so I’ll be cooking a lot of good post-workout meals camping. Here’s a great one that can be pre-assembled and doesn’t require a lot of dishes afterwards, allowing you plenty of rest next to your campfire.
6 servings
Prep Time30 minutes
Cook Time30-40 minutes
INGREDIENTS:
•6 bell peppers
•2 tablespoons olive oil, plus more for greasing the dutch oven
•1 large onion, chopped
•2 cloves garlic, minced
•10 ounces mushrooms, chopped
•14 ounces vegetarian ground meat (or real meat, if you like)
•4 cups cooked rice
•1 15-ounce can tomato sauce
•salt and pepper, to taste
•2 tablespoons ketchup
•3/4 cup shredded extra sharp cheddar
HERE'S HOW:
1.Grease your dutch oven. Get your campfire going and prep it so there is eventually a nice bed of hot coals to place your dutch oven on.
2.Cut the tops off of the peppers. Remove the seeds from the main part of the pepper, and set them aside. Trim the remaining pepper off of the pepper tops. Chop and reserve for stuffing.
3.Saute the onion in olive oil until translucent. Add garlic, mushrooms, and chopped peppers. Cook until vegetables are softened, about 5 minutes. Stir in the veggie meat and cook for a few minutes more. Mix in the rice and about half the can of tomato sauce. Season with salt and pepper.
4.Place the stuffing inside of the peppers and then into the dutch oven. If you have any additional stuffing, you can put it around the peppers (just make sure you greased your dutch oven well).
5.Add the ketchup to the remaining tomato sauce and stir to combine. Spoon some of the tomato sauce mixture on top of the stuffed peppers. Sprinkle the peppers with cheese.
6.Place dutch oven hot coals, making sure it is stable and level. You may have to shift some of the coals around, or add a rock under the dutch oven to get it just right. Cook the peppers until they’re softened and the stuffing is heated through.
GRILLED ASPARAGUS WITH SUATEED MUSHROOMS AND SHALLOT THYME VINAIGRETTE: [momme meals] VERY YUMMY!!!!!
INGREDIENTS:
GRILLED ASPARAGUS:
1 bunch medium-large asparagus (about 20)
1 1/2 teaspoons olive oil
1 clove garlic minced
1 teaspoon fresh squeezed lemon juice
pinch of salt
SAUTEED MUSHROOMS:
1 8oz package baby bella mushrooms quartered (buttom or shitake can also be used)
1 teaspoon olive oil
1 sprig fresh chopped thyme (for dried use 1/4 teaspoon)
2 teaspoons dry sherry (can be omitted)
pinch of salt
SSHAKKIT THYME VINAIGRETTE:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon fresh tarragon
pinch of salt
WHAT TO DO:
Prepare the vinaigrette by placing the chopped shallots, mustard, cider vinegar and salt in a small bowl. Mix thoroughly. Continue to mix the ingredients while slowly adding in the olive oil. Once fully combined, cover and set aside. (The vinaigrette can be made a day in advance and will keep in the fridge for a week).
Wash the asparagus and cut or break off any woody ends. In a bowl, mix together the olive oil, garlic, lemon juice and salt. Add the asparagus and toss. Once fully coated, spear the asparagus with skewers. Spear once toward the bottom and again towards the top. This will create a rack of asparagus that you can more easily turn and manage while cooking on your grill or grill pan.
Cook over medium high heat for approximately 8 minutes on each side or until the asparagus begins to char. Remove from heat and set aside. Tent to keep warm.
Gently wash the mushrooms or lightly brush them to remove any excess dirt. Cut the ends off the mushrooms and quarter. Place the olive oil in a sauté pan and warm over medium heat. Throw in the mushrooms, salt and thyme. Sauté until the mushrooms are fully cooked, about 7 minutes. Add in the sherry and cook until the liquid is reduced by half, about 2 minutes. (The alcohol will cook out during this process). Remove the mushrooms from heat and set aside.
BLOMKOOL EN KAAS HERDERSPASTEI: [by marindakook]
Ons almal wil mos altyd bietjie gewig verloor. My suster het verlede week hierdie weergawe van herderspastei gemaak en ek besluit toe ook om die gesonder opsie te probeer. Jy vervang die aartappel bo-laag met kool. Dis verruklik lekker.
BENODIG:
•1 ui en bietjie olie om dit in te braai
•4 knoffelhuisies
•2 chillies – los uit as jy nie van sterk kos hou nie
•1 kg maalvleis
•1 blikkie tamatie en uie mengsel
•100 ml Worcestersous
•100 ml tamatiesous
•sout en peper
•15 ml origanum
•2 blomkole
•250 ml melk
•100 ml botter – los uit as jy bang is vir vet word
•2,5 ml neut
•300 ml gerasperde kaas
NOU:
1.sny die ui en braai in n bietjie olie tot glaserig
2.kap die knoffel en chillies fyn en braai saam met die ui
3.maak die rou maalvleis fyn met n vurk en braai tot bruin saam met die uiemengsel
4.gooi tamatiesous, worcestersous, tamatie en uiemengsel, origanum, sout en peper by
5.laat dit prut vir 20 minute – as dit te souserig is kan jy die sous verdik of dit afskep
6.skep die vleis in n oondbak – hou eenkant
7.kap die rou kool fyn in jou voedselverwerker
8.sit dit saam met die melk, botter en neut in n pot bo-op die stoof – kook tot gaar
9.skep dit bo-op die vleismengsel
10.strooi kaas oor
11.bak vir 20 minute tot kaas goudbruin is by 180 grade Celsius
Saam met n slaai is dit n koningsmaal.
MY WENK:
Werk goed in swartboompan met deksels op soos met die potbrood bak metode.
BROCCOLI AND HAM QUINCH: [MR FOOD]
SERVES: 6
COOK TIME: 25 Min
READY IN: 25 Min
Everyone will love our fancy-sounding but easy-to-make Broccoli and Ham Quiche, whether you serve it for breakfast, lunch or dinner. And since you can combine the ingredients in advance and store them in a plastic storage bag in the freezer until you're ready to thaw and bake it off, it makes an extra easy Easter meal!
YOU'LL NEED:
•1/2 cup pancake and baking mix
•1 teaspoon onion powder
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 cup shredded Cheddar cheese
•1 cup shredded Swiss cheese
•1/2 cup diced ham
•2 cups frozen broccoli florets, thawed
•1 cup half-and-half
•2 eggs, beaten
WHAT TO DO:
1.Preheat oven to 400 degrees F. Coat a 9-inch pie plate with cooking spray.
2.In a large bowl, combine baking mix, onion powder, salt, and pepper; mix well. Stir in both cheeses, ham, and broccoli. Add half-and-half and eggs; mix well. Pour into prepared pie plate.
3.Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then cut and serve.
GROOT SWART SAMPIOENE: [by chilliliefde]
BENODIG:
6 groot swart sampioene
1 medium ui, fyn opgesny
1 knoffel, opgesny
Olyf olie
½ k broodkrummels
½ k hoender aftreksel of ½ k wit wyn
½ k parmesan of pecoroni kaas
2 t gemengde kruie
20 g gesmelte botter
2 t Kaas Aromat
MAAK DAN SO:
1. Braai die uie, steeltjies van sampioene en knoffel in die olyfolie totdat die uie deurskynend is (nie bruin nie)
2. Meng die hoender aftreksel en gesmelte botter en roer by die uie in
3. Verwyder van hitte en meng die res van die bestandele by die mengsel
4. Skep lepels vol op die sampioene en bak teen 180°C vir 15 minute,
MY WENK:
Sit op rooster tot goed deurwarm en gaar is.
STEAMED CORN WITH CILANTRO BUTTER: [oh sweet basil]
YOU'LL NEED:
4 Ears of Sweet Corn
2 Sticks of Butter, softened
1/4 Cup Cilantro, chopped (fresh)
2 Cloves of Garlic, minced
1/4 Teaspoon Cayenne
1 Jalapeno, seeded and minced
*Sea salt to taste
Mix the butter, chili powder.
BLOMKOOLKAASTERT: [geleen by KREATIEWEKOSIDEES, oorspronklike resep en foto van T ANN CAKEBLOG]
KORS:
4 koppies rou, gerasperde aartappel
1 eier geklits
½ teelepel sout
¼ koppie gerasperde ui
VULSEL:
1 Knoffelhuisie fyngedruk
1 koppie gerasperde ui
3 eetlepels botter
1 teelepel tiemie
1 medium blomkool in blommetjies gesny (+/- 700g)
½ teelepel basil
½ teelepel sout
½ teelepel varsgemaalde swartpeper
1koppie gerasperde cheddar kaas
2 eiers
¼ koppie melk
Paprika
MAAK DAN SO:
Plaas aartappels in vergietes, sprinkel met sout, laat staan 10 minute, druk soveel moontlik vloeistof uit en meng die res van die kors bestandele daarby. Sit in oondvaste bak, druk onder en teen kante vas.
Bak vir 30 minute teen 200°C, verf dan liggies met olie en bak tot dit begin verbruin. Haal uit die oond en hou eenkant.
Verlaag hitte tot 190°C. Soteer die knoffel en ui in botter, voeg blomkool en kruie by en geur. Verlaag hitte, bedek en prut vir 10 minute, verwyder van hitte. Plaas helfte van kaas in die kors, skep blomkoolmengsel bo-op, en eindig met kaas bo-op. Klits eiers en melk saam, gooi oor kool, sprinkel met paprika. Bak vir 45 minute tot stewig.
MY WENK:
Maak in plat swartboompan soos met potbrood bak. Hierdie is regtig iets besonders.
CABBAGE GARLIC BOMBS: [Recipe as cooked by The Which Way Braai Chicks on Ultimate Braai Master Season 1 - PICK 'N PAY RECIPES]
Less than 1.5 hours
Serves: 4
INGREDIENTS:
1 head cabbage
1 knob Kerrygold pure Irish butter
1 pinch salt
2 cloves crushed garlic
2 sheets tin foil
WHAT TO DO:
•Take a sharp knife then slice the cabbage down the middle from the top to the core without cutting right through it. Repeat this a couple of times until you have nice chunky wedges still attached to the core. It will look like a flower bud from the top.
•Crush and finely chop up the garlic then mush it into the butter and salt using a fork. Take a knife and spread the garlic butter in between the cabbage wedges.
•Next, wrap the cabbage in a couple of layers of tin foil - enough so it won’t puncture when cooking. To remember which side is up, either make a mental note or turn roll up the edges of the last sheet of foil.
•Place the disco ball (cabbage parcel) directly onto the coals and let it cook for between 45 minutes to an hour, turning it every 20 minutes or so. Never ever open it while it’s cooking. You’ll know it’s done when you feel a mushy consistency through the foil.
•Once cooked, remove it from the coals. When you open it you will be rewarded with a beautifully caramelised garlic bomb that will attract anyone within smelling distance.
AVOCADO AND BACON QUESADILLAS: [spreek uit CA-SA-DIAS]
•4 medium, ripe avocados, mashed
•1 medium tomato, seeded and chopped
•two tablespoons onion, finely chopped (add more or less to taste)
•1 small, fresh jalapeno, seeded and finely chopped (optional)
•salt and pepper
•dash garlic powder
•dash onion powder
•4-5 strips crispy, cooked bacon, crumbled
•shredded colby-jack cheese [any other cheese will do]
•10-12 flour tortillas
WHAT TO DO:
1. Make the guacamole. In a medium-sized mixing bowl, mix together the mashed avocado, tomato, onion, jalapeno and spices.
2. Spread about 1/4 cup of guacamole onto a tortilla.
3. Top the guacamole with crumbled bacon and cheese.
4. Top with a second flour tortilla.
5. Using a wide spatula, place quesadilla in a warm, dry skillet. Lightly toast both sides of the quesadilla.
6. Transfer to a serving plate and use a pizza cutter to slice it into halves or quarters.
7. Serve with some salsa and sour cream, if desired
8. Enjoy.
TIP:
A fresh jalapeno with the seeds and white membranes removed, adds a lot of flavor and very little heat to this guacamole or any other dish, for that matter.
COUNTRY BEAN AND POTATO FRY: [SPAR RECIPE]
Prep Time: 10 minutes
Cook Time: 30 minutes
This is a most delicious budget, rustic meal for your family to enjoy, and it costs under R30 to serve a family of 4.
INGREDIENTS: [2 adults and 2 kids]
•30 ml SPAR margarine
•30 ml SPAR sunflower or canola oil
•4 large potatoes, unpeeled and par-boiled until tender but fir
•1 med onion, peeled then sliced into half-rings
•2 SPAR Cheese Grillers with onion, thinly sliced
•1 can SPAR baked beans in tomato sauce
•30 ml SPAR Mustard Sauce
•salt and freshly ground black pepper to taste
•fresh dhania for garnish
WHAT TO DO:
1.Cut the par-cooked potatoes into 1cm cubes. In a large frying pan, heat the oil and margarine together. Toss in the cubed potato and onion, and cook over medium heat, shaking the pan rather than stirring to keep the ingredients loose, until the potato crispens somewhat.
2.Add in the sausage slices and heat through well.
3.Add the baked beans, sweet mustard sauce, with salt and pepper to taste. Shake the pan to combine ingredients and allow to heat and bubble.
4.Sprinkle on a handful of chopped dhania, and serve immediately.
HINTS AND TIPS:
Do not make in advance and reheat, as you will then need to stir the mixture which will result in the baked beans forming an unwanted stodgy consistency.
Be sure to get as many slices from just the two sausages as you can, to serve the purpose of a budget meal. Freeze the remaining sausages from the pack for using another time.
Using SPAR Vienna sausages instead of the frankfurters, would bring down the cost of the meal further.
VEGETABLE BIRYANI: [How to make Vegetable Biryani: padhuis]
A very simple and easy Biryani recipe without much spices .This goes well with raitha, papads and chips. If you have all the vegetables cut and kept ready, then it hardly takes 10 minutes to prepare this. Even bachelors can prepare this as it requires no elaborate grinding of masalas etc. So bachelors out there, do not spoil your health by eating outside often, here is a simple and yummy biryani recipe that can be prepared at home in no time. We had this with mixed vegetable raitha and it tasted awesome. Now to the recipe
INGREDIENTS:
Basmati rice – 1 cup
Onion – 1
Green chilli - 2 ( add more if you want hot)
Ginger - garlic paste - 2 ½ tsp
Tomato -1
Mixed Vegetables - 2 cups
( carrot, beans, cauliflower, fresh peas, potatoes )
Mint / pudina leaves – handful
Coriander leaves – handful
Lemon juice -1 tbsp
Turmeric powder – a pinch
Red chilli powder -1 tsp
Coriander powder – 2 tsp
Biriyani masala – 2 tsp (Available readymade)
Salt as required
FOR THE SEANONING:
Oil – 1 tbsp
Whole garam masala – ( cloves - 3, cardamom -1, cinnamon – 1 inch piece)
FOR THE GARNISHING: FRIED ONIONS OPTIONAL:
Cut onions into thin strips and fry it in oil till golden brown. Add it before serving.
WHAT TO DO:
Cut carrots, beans and potatoes lengthwise. Chop tomatoes.
Wash and soak basmati rice for 20 minutes, drain and keep it aside.
Wash cauliflowers,cut it into florets and put it in boiling water with a little salt for 5 minutes. Drain the water and keep it aside.
If you do not have ginger-garlic paste with you,then grind 1 inch piece of ginger and 5-6 cloves of garlic together.
HERE'S HOW:
Heat oil, add whole garam masala, then add onions and sauté till it turns transparent.
Now add ginger-garlic paste and sauté for a few more minutes.
Add green chillies, all the vegetables, chopped tomatoes, turmeric powder, chilli powder, coriander powder, biryani masala, mint and coriander leaves, needed salt and sauté for some more time. Then add 2 cups of boiling water, drained rice and lemon juice.( Check for salt by tasting the water ).
Transfer all the contents to a rice cooker and switch on the cooking mode. After it comes to keep warm mode, switch off .Transfer the rice to a hot pack or any other vessel to prevent the bottom from getting burnt.
Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads.
Enjoy!!
NOTE:You can pressure cook or cook it in a big pan or you can do everything directly in the rice cooker itself. Since I do not like to cook directly in the rice cooker, I did everything in a pan and transferred it to the rice cooker.
ASPARAGUS AND DOUBLE SMOKED BACON POPOVER: [CLOSET COOKING]
Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
INGREDIENTS:
•1 - 2 kg asparagus, trimmed and cut into 1 inch pieces
•4 slices bacon, cut into 1 inch pieces
•1 leek, thinly sliced
•1 tablespoon butter
•1/2 cup milk, warm
•3 large eggs, room temperature
•1/2 cup flour
•salt and pepper to taste
•1 cup gruyere, shredded
WHAT TO DO:
1.Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
2.Rinse the asparagus under cold water and pat dry.
3.Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
4.Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
5.Add the butter to the skillet and let it melt.
6.Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
7.Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
8.Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.
SPINACH WITH PINE NUTS, RAISINS AND BACON:
Serves 4
INGREDIENTS:
•1/4 cup of pine nuts
•3 tbsp of olive oil
•1 small onion
•2lbs or 1 bag of baby spinach
•1/4 cup of golden raisins
•4 strips of bacon, cooked
WHAT TO DO:
1.Fry the bacon and set aside
2.In a small frying pan, toast the pine nuts over medium heat with nothing in the pan for 3 minutes, until golden, stirring constantly. Place toasted nuts in bowl.
3.In a large skillet, heat olive oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes
4.Add the spinach, cook until wilted about 5 minutes, gently stirring often with a wooden spoon.
5.Add the pine nuts and raisins and carefully toss in with the spinach
6.Place the spinach in a serving bowl
7.Add salt and pepper and top with crumpled bacon.
CHARGRILLED MUSHROOM AND CHERRY TOMATO KEBABS: [ROBERTSONS SPICE RECIPES]
30 min cooking time
Serves 4
INGREDIENTS:
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
•8 Bamboo Skewers
•1 punnet White Button Mushrooms
•1 punnet Cherry Tomatoes
•45 ml Olive Oil
•5 ml Robertsons Crushed Chillies
•5 ml Robertsons Sweet Basil
WHAT TO DO:
1.Soak the bamboo skewers in water for an hour so that they don
2.Place button mushrooms and cherry tomatoes in a bowl with the olive oil and lightly toss to coat
3.Thread the button mushrooms and cherry tomatoes onto the soaked bamboo skewers
4.Sprinkle with Robertsons Crushed Chillies and Robertsons
5.Sweet Basil and season with Robertsons Atlantic Sea Salt and
6.Robertsons Black Pepper
7.Place on the braai over hot coals and cook for 5 minutes each side.
BRAAI ONIONS AND POTATOES: [ROBERTSONS SPICE RECIPES]
45 min cooking time
Serves 6
CULINARY TIP:
Increase the vegetable and fibre content of this dish by adding in a mix of vegetables such as butternut, baby marrows, red peppers & baby corn.
INGREDIENTS:
•Tin Foil for roasting
•30 ml Olive Oil
•750 g Baby Potatoes
•250 g Baby Onions in their skins
•5 ml Robertsons Thyme
•5 ml Robertsons Origanum
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Brush the tin foil with some olive oil and toss the potatoes and onions in the remaining oil, Robertsons Thyme and Robertsons Origanum.
2.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
3.Place the potatoes and onions into the foil to make one large parcel and fold the edges in twice so as not to allow any steam to escape.
4.Cook over coals for about 40 minutes or until the potatoes are tender.
STUFFED BROWN MUSHROOMS OVER THE COALS: [ROBERTSONS SPICE RECIPES]
20 min cooking time
Serves 4
TIP:
For a heart healthy meal, add this potassium rich side to a serving of chargrilled fish or skinless chicken breasts; a serving of baked sweet potatoes and an assortment of steamed crunchy vegetables.
INGREDIENTS:
•8 Brown Mushrooms large
•8 Onion thinly sliced
•8 Tomato Slices
•Robertsons Garlic Salt
•Robertsons Rosemary
•65 Reduced Fat Cheese
WHAT TO DO:
1.Wipe the mushrooms clean with damp kitchen towel.
2.Cut off the stems.
3.Place a slice of onion on top of the mushroom and then a slice of tomato.
4.Season with Garlic salt and rosemary.
5.Sprinkle with grated cheese and then secure with a cocktail stick.
6.Grill over medium coals until cooked through.
7.Braai only on the one side.
COAL ROASTED VEGETABLES: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
INGREDIENTS:
•Tin Foil for roasting
•30 ml Olive Oil
•600 g Mixed Roasting Vegetables
•45 ml Lemon Juice
•5 ml Robertsons Thyme
•5 ml Robertsons Sage
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Brush the tin foil with some olive oil and toss all the vegetables in the remaining oil together with the lemon juice, Robertsons Thyme and Robertsons Sage
2.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
3.Place the vegetables into the foil to make one large parcel and fold the edges in twice so as not to allow any steam to escape
4.Cook over coals for about 40 minutes or until the vegetables are tender.
MINTY PEA GUACAMOLE: [FRESH LIVING]
A delicious dipper that can be whipped up in a jiffy.
Less than 1 hour
Serves: 4
INGREDIENTS:
250 ml peas, cooked
1 avocado , peeled and pitted
1 disc reduced fat feta
1 tbsp chopped mint
125 ml ricotta cheese
2 tbsp fresh lemon juice
3 tbsp plain yoghurt
1 dash salt and milled pepper
1 handful bread stick
WHAT TO DO:
•Place all guacamole ingredients in a food processor and pulse until mixture is almost smooth but still has some texture. Season to taste.
•Spoon into a serving bowl and serve with cruditeÌs and breadsticks.
BROCCOLI SPINACH AND SESAME CHICKEN STIR FRY: [PICK N PAY RECIPES]
Leave out the chicken strips and use only the greens for a vegetarian version.
Less than 1 hour
Serves: 4
INGREDIENTS:
4 chicken breast fillets, skinless boneless sliced into strips
5 ml sesame oil
1 clove crushed garlic
1 tbsp honey
10 ml sesame seeds
500 grams tenderstem broccoli
500 grams Swiss chard
60 ml lemons, zest and juice
WHAT TO DO:
•Marinate chicken, sesame oil and garlic in a bowl for 10 minutes.
•Fry chicken in a nonstick pan over a medium heat until golden.
•Drizzle over honey and cook until caramelised and chicken is cooked through, then add sesame seeds and toss to combine. Remove chicken from pan and set aside.
•Add broccoli, garlic and 1⁄4 cup (60ml) water to pan and cook until broccoli is just tender and water has evaporated.
•Add Swiss chard, lemon zest and juice and fry until spinach has wilted slightly, then add origanum and chicken strips to heat through.
•Serve with brown rice.
SOET MIELIETERT: [HUISGENOOT DIGITAAL]
Genoeg vir 6 mense
Bereiding: 20-30 minute
Gaarmaaktyd: sowat 1 uur
BENODIG:
250 ml (1 k) suiker
125 g botter
6 ekstragroot eiers
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
2 ml (½ t) sout
2 blikke (410 g elk) geroomde soetmielies
Melk
MAAK SO:
Verhit die oond tot 180 °C en smeer ’n middelslag-bak (of 6-8 klein bakkies) met botter of kossproei.
Room die suiker en botter saam met ’n elektriese klitser. Klits sowat 5 minute.
Klits die eiers een vir een by die mengsel in.
Sif die meel, bakpoeier en sout oor die nat mengsel en meng goed.
Voeg die soetmielies by. Vul een van die leë blikke met melk en meng dit by die soetmieliemengsel in.
Giet in die voorbereide oondbak. Bak 1 uur in die voorverhitte oond tot stewig.
PUMPKIN LASAGNA: [Rita van Dyk]
Ciao, pumpkin! You can also use this delicious filling in cannelloni tubes or pancakes, or simply eat it on its own. The lemon zest makes it a winner.
You need: (for 4 people)
Pumpkin is the stepchild in the bush even though it last longer outside the fridge than most veggies.
YOU NEED:
•2 cups mashed, cooked pumpkin (standard pumpkin or butternut)
•finely grated zest of 1 lemon
•1 egg
•1 container (214 g) ricotta cheese (a little more or less won’t matter)
•salt and pepper to taste
•4-9 sheets of lasagna (the number depends on the size of bowl you’re using; enough for about three layers so the dish holds its shape and is easy to dish up)
•dried parsley for garnish
WHITE SAUCE:
•1 tablespoon melted butter
•1 tablespoon cake flour
•1 cup milk
•a pinch of salt
WHAT TO DO:
Get saucy.
Make the white sauce first by melting the butter in a small saucepan. Add the flour and fry it for a minute or two while stirring with a wooden spoon. Now add the milk bit by bit. Whisk it continuously with a wire whisk to stop lumps from forming. Season with salt and leave it to simmer over low heat for 2 minutes.
Build it.
Mix the pumpkin, lemon rind, egg, ricotta and salt and pepper together. Meanwhile, boil the lasagna sheets for 10 minutes in a saucepan with water and a little oil so the sheets don’t stick together. Loosen the sheets with two forks as soon as they start sticking. Remove and drain well. Spoon a layer of the pumpkin mixture into a greased dish, place a single layer of lasagna sheets on top and then cover it with a thin layer of white sauce. Continue layering until the ingredients are finished, but end with the white sauce.
Heat treatment.
If you plan on baking the lasagna in the oven, preheat it to 180ºC and bake for an hour. Let it stand for another hour so the lasagna can set and becomes easy to dish up. Sprinkle parsley on top for colour. If you plan on baking it on an open fire, use a flat-bottomed iron pot with a wire grid that fits inside. (They’re readily available, but you can also use the grids you get with an electric frying pan.) Place the lasagna bowl on this grid and cover with a lid. Place the pot on moderate coals (so it doesn’t burn), with a few coals on the lid. Bake as above.
TIP:
You can replace the ricotta with crumbled feta. And for variation you can also spoon a little tomato relish over the lasagna.
SPICY STUFFED MUSHROOMS: [ROBERTSONS SPICE RECIPES]
35 min cooking time
Serves 6
INGREDIENTS:
•6 Large Black Mushrooms Stalks removed
•Robertsons Salt & Black Pepper
•45 ml Margarine
•¼ Onion Chopped
•10 ml Robertsons Garlic Herb Seasoning
•5 ml Robertsons Steak & Chops Spice
•250 ml Milk
•30 ml Cake Flour Mixed with 60 ml Milk
•125 ml Spinach Cooked, water squeezed out
•125 ml Crumbled Feta
•Robertsons Atlantic Sea Salt
WHAT TO DO:
1.Season the mushrooms with salt and pepper and fry in 30ml margarine until half done
2.Remove mushrooms from the pan and place on a baking tray
3.In the same pan fry the onion with the remaining margarine together with the Robertsons Garlic Herb Seasoning and Steak & Chop Spice until well browned
4.Add the milk and stir in the flour paste
5.Allow to simmer until thick
6.Stir in the spinach and feta and season to taste with Robertsons Atlantic Sea Salt & Black Pepper
7.Place generous dollops of the sauce on top of each mushroom and bake at 200°C for 10 minutes .
CORN AND ASPARAGUS BAKE FOR THE BRAAI: [ROBERTSONS SPICE RECIPES]
35 min cooking time
Serves 8
•TIP:
Hard cheeses such as cheddar, gouda and even mozzarella are high in bad saturated fat. Halve the cheese used in this recipe, combine remaining cheese with wholegrain breadcrumbs and place under the grill for a healthier crunchy cheesy topping.
INGREDIENTS:
•460 g Asparagus Cuts drained
•410 g Cream Style Sweetcorn
•2 Eggs
•125 g Cheddar Cheese grated
•5 ml Robertsons Spice For Rice
•5 ml Robertsons Thyme
WHAT TO DO:
1.Mix the drained asparagus cuts and cream style sweetcorn together.
2.Add the beaten eggs and half the cheese, spice for Rice and mixed herbs.
3.Place in a shallow greased dish.
4.Top with remaining cheese and bake at 180 c for about 30 minutes or until cooked through.
5.Delicious served as a light lunch or as a vegetable dish with a braai.
AROMATIC SWEET POTATOES: [ROBERTSONS SPICE RECIPES]
35 min cooking time
Serves 6
•Culinary Tip:
This side dish is the starch of your meal so there is no need to add more starch. For a balanced meal add a small serving of lean braai meat and half a plate of veggies or salad.
INGREDIENTS:
•2 - 3 large Sweet Potatoes peeled and left whole
•10 ml Oil
•5 ml Robertsons Ground Coriander
•5 ml Robertsons Ground Cumin
•Robertsons Atlantic Sea Salt to taste
WHAT TO DO:
1.Parboil the sweet potatoes for about 10 minutes, until just tender.
2.Allow to cool slightly and cut into quarters, lengthways.
3.Mix the oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.
4.Sprinkle with sea salt and serve immediately.
GEBRAAIDE KOOL MET SPEK:
3 porsies
BENODIG:
1 ui gekap
Handvol spek stukkies
Kwart koolkop in stringe gesny
Sout, gemaalde swartpeper en knoffel na smaak.
MAAK SO:
Braai die uie spek en knoffel tot bros en deurskynend.
Voeg die kool by.
Braai tot gaar maar nie pap nie.
Voeg geurmiddels by.
WENK:
Jy kan ook bietjie sweet chilli sous byvoeg vir 'n heerlike ander variasie.
GEM SQUASH WITH FILLING: [KOO RECIPES]
Serves 4 -6
INGREDIENTS:
3 gem squash
1 x 410 g can KOO spicy butternut stew
Salt and freshly ground black pepper to taste
WHAT TO DO:
1.Cut gem squash in half and place in a heavy-based saucepan, skin-side down. Cover the base with water and cook covered until gem squash is tender. Remove pips and fill with KOO spicy butternut stew.
2.Place the gem squash in an ovenproof dish. Cover with foil and bake in a preheated oven at 180°C for 10-15 minutes or until heated through.
3.Remove from oven and season to taste.
4.Serve as a starter or side dish.
Variation:
Replace gem squash with 2 small butternuts, quartered and pips removed. Replace the KOO spicy butternut stew with 1 x 410 g can KOO spicy cabbage and potato stew. Drizzle the butternut with sunflower oil and roast in a preheated oven at 180°C for 20 minutes or until tender. Spoon the cabbage stew into the hollows of the butternut and bake for a further 10-15 minutes or until heated through.
PAULA'S EASY CORNED BEEF & CABBAGE : [PAULA DEEN]
INGREDIENTS:
4 pieces bacon, coarsely chopped
4 tablespoons butter
1 small cabbage, coarsely chopped, 25 ounces
Salt and pepper, to taste
12 ounce can corned beef, broken into chunks
WHAT TO DO:
In a large skillet with a lid, cook the bacon until almost crisp. Remove the bacon but keep the fat in the skillet. Add the butter to the fat and heat over medium heat. Add the cabbage and stir to coat it with fat. Add 1/3 cup water and salt and pepper, going easy on the salt. Cover and cook 10-15 minutes, until the cabbage is tender. Add the corned beef and bacon. Cook, uncovered, until everything is hot and some of the liquid has evaporated. Adjust the seasonings to taste.
Makes 4-6 servings
RESTUARANT STYLE CHAKALAKA RECIPE FROM SA: [Origin: South Africa]
This is a traditional South African recipe for a classic vegetarian dish of mixed fried vegetables in a stock and tomato base spiced with chillies and mixed with baked beans, here given as a restaurant version.
Chakalaka is a classic South African vegetarian dish that is served as both a sauce and a vegetarian accompaniment (or main dish). It is made in many homes, and you have several local variations. This is a restaurant version from Durban in KwaZulu Natal that is intended to be a bed for fried hake and served with pap (white maize porridge).
INGREDIENTS:
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, grated
3 plum tomatoes, diced
2 to 4 green finger chillies, finely chopped (adjust to taste)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tbsp tomato purée
100ml hot stock (vegetable stock or meat stock)
400g (1 tin) baked beans
2 tbsp soy sauce
salt and freshly-ground black pepper, to taste
60ml vegetable oil
2 tbsp butter or margarine
WHAT TO DO:
Heat together the vegetable oil and butter or margarine in a lidded sauté pan. Add the onion and garlic and fry gently for 2 minutes.
Now add the grated carrot and cook for 2 minutes more before adding the chillies and bell peppers. Cook, covered, for 2 minutes then add the diced tomatoes. Stir to mix, cover and simmer very gently for about 4 minutes or until the tomatoes begin to break down. Add the hot stock and stir in the tomato purée.
Bring to a simmer then stir in the baked beans and soy sauce. Season to taste with salt and black pepper, cover and simmer gently for 5 minutes. The chakalaka should be allowed to thicken, but should still be thick.
This recipe will serve 4 if the chakalaka is used as a bed for fried hake and accompanied by pap. Alternatively, it will serve 2 as a main meal, again accompanied by pap.
Chakalaka is also used as a sauce for noodles and pasta, in the same manner as bolognese sauce.
Some add curry powder or garam masala to their chakalaka near the end of cooking to yield a more aromatic and deeper flavour (but this is entirely optional).
FRIED GREEN TOMATOES: [Adapted from Pat and Gina Neely
Author: Lisa B. - THE COOKING Recipe type: Appetizers
Serves: 4
INGREDIENTS:
FRIED GREEN TOMATOES:
•Vegetable oil for frying
•4 green tomatoes, cut into ¼-inch slices
•Kosher salt and freshly ground black pepper
•¾ cup all-purpose flour
•1 tablespoon garlic powder
•4 eggs
•2 tablespoons milk
•1½ cups panko bread crumbs
•Pinch cayenne pepper
•Pinch paprika
COMEBACK DRESSING:
•½ teaspoon garlic powder
•1 cup mayonnaise
•½ cup ketchup
•¼ cup oil
•1 teaspoon mustard
•1 teaspoon salt
•1 teaspoon pepper
•2 teaspoons Worcestershire sauce
•2 tablespoons water
•¼ teaspoon hot sauce
WHAT TO DO:
1.In a large skillet, preheat oil to 350 degrees.
2.Sprinkle both sides of tomatoes with kosher salt and pepper.
3.Mix the flour and garlic powder together in a shallow dish.
4.In a second dish, beat together eggs and milk. In a third dish, mix together bread crumbs, cayenne, and paprika.
5.Coat tomatoes with flour, then egg wash, then breadcrumbs.
6.Fry in batches until crisp and golden brown, about 2-3 mintues. Drain on paper towels.
7.In the meantime, combine comeback ingredients in a medium bowl. Mix with a wire whisk until well incorporated.
GRILLED STUFFED PORTOBELLO MUSHROOMS: [THE COOKING BRIDE - Adapted from A Food Centric Life
Author: Lisa B.]
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serves: 4
INGREDIENTS:
Roasted tomatoes:
•12 cherry or grape tomatoes, halved
•1 tablespoon olive oil
•1 teaspoon fresh chopped thyme leaves
•Salt and pepper to taste
Grilled mushrooms:
•4 large Portobello mushrooms
•3 tablespoons olive oil
•1 tablespoon lemon juice
•1 large garlic clove, finely chopped
•4 ounces of plain goat cheese
•Salt and pepper, to taste
WHAT TO DO:
1.Preheat oven to 375 degrees.
2.Spread the tomato halves on a greased cookie sheet. Drizzle with olive oil. Sprinkle with thyme leaves, salt, and pepper.
3.Roast tomatoes in the oven for 20 minutes until they start to shrivel.
4.In the meantime, gently wipe the outside of the mushroom with a damp paper towel. Remove and discard the stems. Then gently scrape out the inside (or gills) of the mushrooms using the back of a teaspoon.
5.Once the tomatoes come out of the oven, preheat the boiler. Place an oven rack on the second shelf from the top.
6.Arrange mushrooms on a foil lined baking sheet.
7.In a small bowl, whisk together olive oil, lemon juice and garlic.
8.Brush the mushrooms inside and out with the olive oil mixture. Place under the boiler and cook for 3-5 minutes or until the edges start to turn brown.
9.Remove mushrooms from the oven. Arrange the tomatoes and the cheese evenly over the four mushrooms. Sprinkle with salt and pepper.
10.Transfer mushrooms to a prepared grill, or reduce the oven to 375 degrees. Grill or bake for approximately 12 minutes or until the cheese begins to melt.
PAMOENTERT: [KYKNET]
BESTANDDELE:
3 k pampoen
1 kaneelstok
1 E suiker
1 k meel
4 t bakpoeier
1 k suiker
4 E gesmelte botter
2 eiers
1 t sout
1 k room
kaneelsuiker vir strooi
MAAK SO:
Kook die pampoen met die kaneelstok en suiker, tot dit sag is en drooggekook het.
Druk die pampoen fyn. Roer die meel, bakpoeier, suiker, botter en sout by.
Laastens kom die room by.
Meng goed, gooi in ‘n gesmeerde oondskottel en strooi kaneelsuiker oor.
Bak vir 30 minute teen 180º C.
SPINASIE TERT – BRAAI BYGEREG: [kreaiewekosidees]
Die is genoeg vir 6 na 7 mense as jy ander bykosse het.
Gebruik so 20cm deursnit bak.
BENODIG:
1 of 2 bossies (pakke) spinasie – ligweg opgekap (of jy 1 of 2 gebruik, jy hoef nie die bestandele onder aan te pas nie)
5 stukkies repe spek (opgekap)
5 sampioene (opgekap)
1 groot ui (opgekap)
MAAK SO:
Gooi alle bogenoemde in pot en kook so 15 minute – dreineer en hou eenkant. (ja niks braai van uie ens nie , kook alles)
Meng 1 pakkie wit uie sop met 1 houertjie suurroom en laat staan vir 10 minute (suurroom as jy nie het nie – 1 houertjie room met 1 eetl suurlemoensap – laat staan vir 10 minute)
Voeg by 1 houertjie gladde maaskaas, 3 eiers, 1tl mosterdpoeier, peper, Meng goed deur en gooi spinasie mengsel by en 1 kop gerasperde cheddar kaas. Meng alles ligweg deur
Gooi in ‘n bak gespuit met spray en cook en bak by 180 C vir 30 na 40 minute – kyk as gestol en bruin bo-op is.
As uit die oond kom, gooi nog gerasperde kaas oor Ek het 2 swart olywe geneem en stukkies gesny en bo-oor gesit vir versiering met bietjie paprika.
Opsioneel – as jy wil, kan jy halwe blik aspersies in stukkies gesny ook byvoeg.
Hierdie dis kan deurgaan as ‘n volledige aandete saam met kapokaartappels en lekker mengelslaai.
SWEET ONION AND ROSEMARY COURGETTE SKEWERS: [WHATS4DINNER]
Colourful skewers are a favourite for easy entertaining.
INGREDIENTS:
• 8 Courgettes (baby marrows), each cut into 4 pieces
• 1 sachet KNORR Roasted Vegetables Veggie Bake
• 24 Pickling onions, peeled and halved
• 45 millilitre Tin tomato purée
• 45 millilitre Olive oil
WHAT TO DO:
1. Bring a pot of water to the boil and add the onions
2. Boil for 3 minutes, then add the courgettes
3. Boil for a further 2 minutes
4. Drain and set aside
5. In a bowl mix together the KNORR Roasted Vegetables Veggie Bake, olive oil, tomato purée and rosemary to form a marinade
6. Add the prepared vegetables and toss to coat well
7. Thread the vegetables on to thick metal skewers
8. Braai over hot coals or under a hot grill for about 5-10 minutes in total, turning regularly and brushing with left over marinade.
LEKKER OU SOETPATATS:
BENODIG:
1 kg patats, in skywe gesny
5 cm gedroogde nartjieskil
30 ml botter
1 kaneelstokkie
250 g bruinsuiker
sout
125 ml water
MAAK SO:
Was die patats.
Sit dit saam met die nartjie, botter, kaneel, suiker, sout en water in ´n dikboomkastrol en prut tot die patats gaar en die meeste water weggekook is.
Verhoog die hitte en braai die patats tot goudbruin.
Haal die kaneel en nartjie uit voor opdiening.
[bedien 4]
TALITHA SE GROENBONE EN GROENTESKOTTEL: [RADIO PRETORIA]
BENOIDIG:
6 groot aartappels sag gekook
Botter, melk en bietjie bakpoeier om die kapokaartappels lig en geurig mee te maak.
125 – 250 g ontbytspeksnippers
1 – 2 uie in ringe gesny
1 groen soetrissie, ontpit en in repe gesny
4 wortels, geskil en in dun repies gesny
1 blik groenbone, gedreineer
Bietjie gedroogde tiemie
Sout en peper na smaak
Garnering: gerasperde cheddarkaas
Vir die waaglustiges ………….1 – 2 knoffelhuisies fyngedruk (opsioneel)
250g sampioene in skyfies gesny (opsioneel)
MAAK SO:
1. Voorverhit die oond tot 180°C en smeer solank ‘n oondvaste bak of bespuit met kleefwerende middel.
2.Druk die sagte gaar aartappels fyn en voeg ook ‘n bietjie botter asook melk en bakpoeier by om die fyn aartappels lig en geurig te maak. U kan ook ‘n bietjie sout en witpeper na smaak byvoeg.
3.Skep nou ¾ van die fyn aartappels in die voorbereide bak en smeer dit oor die bodem asook teen die kante van die bak.
4.Bak die speksnippers tot gaar maar nie bros nie, skep uit en hou eenkant.
5.Braai vervolgens die uieringe, (knoffel indien gebruik), wortelrepies, soetrissie repies en sampioene (indien gebruik) in dieselfde pan tot net sag en geurig.
6.Voeg teen die einde die gedreineerde blikkie groenbone by en geur die groentemengsel na smaak met klein bietjie tiemie asook sout en peper.
7.Skep die groentemengsel in die kapokaartappelkors en plaas die res van die kapokaartappels in ‘n spuitsak en spuit aartappelrosies al om die rand van die bak.
8.Strooi nou die gerasperde kaas oor die hele gereg en plaas in die voorverhitte oond.
9.Bak vir ongeveer 20 tot 25 minute of totdat die gereg lekker deurwarm is en die aartappelrosies effens verbruin het.
10. Hierdie gereg is genoeg vir 4 – 6 mense.
11. Bedien met ‘n mengelslaai of selfs net ‘n groenslaai.
12. Die speksnippers kan selfs vervang word met gerookte hoenderborsies wat vooraf in klein stukkies opgesny is. Die gerookte vleisgeur en groenbone komplimenteer mekaar.
GROENTESKOTTEL: [VREEDSAAM]
Hier is seker die maklikste en heerlikste groenteskottel. Met een van ons vakansies in Mosselbaai (SANTOS) het ons gou 'n naweek Stellenbosch toe gery om ons KAAPSE WYN by my nefie en dié se vrou te gaan kry. Sy slaan toe uit met die ongelooflike lekker groente saam met braaivleis. Hoop almal geniet dit ook!!!!
BENODIG:
500 g murgpampoentjies met skil gerasper
1 ui gekap
4 of meer repe "bacon"
1 koppie Cheddarkaas gerasper
3 eetl olie
2 eiers
1 blik pitmielies gedreineer
sout en peper
½ koppie melk
MAAK SO:
1. Meng alles saam
2. Skep in gesmeerde bak
3. Bak 45 min op 180°C.
Lekker eet!
PUMKIN CURRY: [DE KAT]
INGREDIENTS:
1 tablespoon chopped garlic
1 medium butternut, chopped
1 tablespoon curry powder
A little oil
A few star anise
A few pieces of cassia bark
A few cloves
Two large onions, quartered
Half a cup of dessicated coconut
WHAT TO DO:
Toast coconut in a dry pot. Add oil, garlic, pumpkin & spices and fry.
Add a tablespoon of water. Place lid on pot and steam on low heat until pumpkin is cooked.
CREAMED CORN BAKE: [INA PAARMAN RECIPES]
Serves 8 as part of a buffet or 6 as the main course with bread and a salad.
I made this for an office lunch and was pleasantly surprised that such a simple and economical recipe got such an enthusiastic response. The mixture remains quite soft and is best served with a spoon rather than cut into wedges.
YOU NEED:
½ T (7,5 ml) butter
½ T (7,5 ml) canola or sunflower oil
1 large onion, finely chopped
1 x 400 g tins creamed sweetcorn
1 x 400 g tin of whole kernel corn
2 eggs, beaten
2 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
1 cup (250 ml) mature cheddar cheese, grated
2 T (30 ml) chopped parsley
Ina Paarman's Chilli & Garlic Seasoning
2 T Ina Paarman's White Sauce Powder
Preheat the oven to 180ºC.
WHAT TO DO:
Sauté the onion in a mixture of the butter and oil until soft and golden brown. Add White Sauce Powder. Remove from the heat and add the sweetcorn, eggs, cheese sauce, ¾ cup of the cheese and chopped parsley. Dish into a medium size ovenproof porcelain flan or pie dish. Top with the remaining ¼ cup of cheese and sprinkle lightly with Chilli & Garlic seasoning*.
Bake for 35-40 minutes until golden brown and soft set in the middle.
Chef's Tip:
* Can be pre-prepared up to this point. Bake before needed.
Instead of tinned corn, use 4 heads of fresh corn. Cut the kernels off, half must be pulversied in a blender and half kept whole.
CATHY SE COWBOYS EN CROOKS RESEP: [RSG]
Porsies: 10
BESTANDDELE:
1 pakkie suikerbone, oornag in waterr geweek
½ pak stampmielies
500g beesvleis vir potjiekos
3 uie, gekap
sout en peper
3 beesstertblokkies
4 aartappels, geskil en gekap
MAAK SO:
Kook die suikerbone in water tot gaar.
Kook die stampmielies in water tot gaar.
Plaas die uie, vleis en beesstertblokkies in 'n groot kastrol.
Bedek met water.
Laat dit stadig prut tot gaar.
Voeg die aartappels by en prut verder tot sag.
Voeg die res van die bestandele by en meng goed.
GEVULDE TUNA EN KAASUIE: [Deur Huisgenoot Digitaal]
BENODIG:
6 groot uie, geskil en deurgesny
sout en peper
olyfolie
3 blikke (187 g elk) tuna in water, gedreineer
125 ml (½ k) room
60 ml (¼ k) broodkrummels
45 ml (3 e) grasuie, gekap
45 ml (3 e) parmesaankaas, gerasper
Voorverhit die oond tot 180 °C.
MAAK SO:
•Geur die uie met die sout en peper en bedruip met die olyfolie.
•Rooster die uie 20 minute in die oond.
•Haal die harte van die uie uit om ’n holte te vorm.
•Meng die res van die bestanddele behalwe die kaas en vul die uie daarmee.
•Sprinkel die kaas oor en bak 15 minute in die oond.
TOMATOES STUFFED WITH LAMB MINCE AND BASIL: [by Pink Polka Dot Food]
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Serves: 6
A recipe for tomatoes stuffed with spicy lamb mince and basil
INGREDIENTS:
•1 onion, finely chopped
•15ml olive oil
•400g minced lamb
•100g rice
•400ml stock
•15ml tomato puree
•15ml ground cumin
•10ml ground coriander seeds
•10ml sugar
•salt and black pepper
•12 large tomatoes
•handful fresh basil, chopped
•another 15ml olive oil
•basil pesto
WHAT TO DO:
1.Preheat oven to 180°C.
2.In a saucepan, fry the finely chopped onion in the olive oil until soft. Add the minced lamb and cook over a high heat until browned.
3.Stir in the rice, stock, tomato puree, cumin, coriander and sugar. Season the mince mixture with salt and freshly ground black pepper.
4.Cut the tops off the tomatoes and scoop out the seeds and flesh from the tomatoes. Chop the scooped out tomato flesh and seeds and add it to the lamb mixture.
5.Simmer for 30 minutes until the rice is cooked. Add the fresh basil and mix through.
6.Spoon the rice mixture into the tomato shells.
7.Place in an ovenproof dish and drizzle with olive oil. Bake for 15 minutes.
8.Garnish with basil pesto and fresh basil leaves.
9.(I kept the tomato tops and baked that separately for 5 minutes to use as garnish on top of the stuffed tomatoes.)
GRILLED VEGGIES KIDS WILL EAT: [by Mary]
My kids do eat vegetables but I find they do not like the ones that are better for you (greens etc). All my kids love grilled onions and of
course potatoes. If I mix these two ingredients with any combination of vegetables and grill they will eat them.
INGREDIENTS:
1/2 Cup Zesty Italian Dressing
1 Medium Sweet Potato
1 Medium Idaho Potato
1 Medium Onion
1/2 pund Asparagas
1 Red Pepper
1/2 pound broccoli or cauliflower
2 Tablespoons seasoned salt or grill seasoning
1 disposable foil baking pan to hold all vegies
WHAT TO DO:
Cut up potatoes info cubes and place in microwave safe bowl. Microwave for about 4 minutes or just until partially cooked and put in disposable pan. Cut onion, pepper, asparagas and broccoli or cauliflower into slices or bite size pieces and add to pan. Sprinkle mixture with the seasoning and pour the dressing in. Mix well. Cover pan with foil and put on the grill until done 15-20 minutes.
BROCCOLI AND CHEDDAR QUINOA BITES: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 24
Baked broccoli and cheddar quinoa bites that make a great light, tasty and healthy snack.
INGREDIENTS:
•2/3 cup quinoa, rinsed
•1 cup water
•2 cups broccoli, chopped
•2 cups cheddar cheese, shredded
•2 eggs, lightly beaten
•1 tablespoon grainy mustard
•salt, pepper and cayenne to taste
WHAT TO DO:
1.Bring the quinoa and water to a boil, reduce the heat, simmer until tender and the water has been absorbed, about 15 minutes and let cool.
2.Mix everything, spoon into mini muffin pans and bake in a preheated 350F oven until lightly golden brown on top, about 15-20 minutes.
Option: Add 1 cup finely diced ham.
Option: Add 1 cup rinsed white beans.
MY WENK:
Jy kan die quinoa vervang met koeskoes of rys.
CARAMELIZED PEARL ONIONS WITH SWEET CHILLI CHUTNEY: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 6
I just love this technique of cooking onions by rolling them in a hot frying pan. The balsamic vinegar and Sweet Chilli Chutney give excellent colour and flavour depth. Delicious with both braaied and cold meats.
YOU NEED:
750 g pearl (baby) onions
2 T (30 ml) olive oil
2 T (30 ml) sugar
3 T (45 ml) balsamic vinegar
Ina Paarman's Green Onion or Lemon and Black Pepper Seasoning
¼ cup (60 ml) water
½ cup (125ml) Ina Paarman's Sweet Chilli Chutney
3 spring onions, finely sliced
WHAT TO DO:
To skin the onions, first top and tail them, then cover with boiling water. Leave for 3-5 minutes. Drain and rinse under cold water. Slip off the skins.
Warm the oil in a wide frying pan and add the onions. Shake the pan to roll and brown them, then add sugar, balsamic vinegar and Seasoning. Simmer open over medium heat until almost all the vinegar has evaporated. Add water and cover with a tight fitting lid. Simmer slowly for 10-12 minutes or until onions test soft when pierced with a fork. Remove pan from the heat and stir in the Sweet Chilli Chutney. Do not boil. Leave to cool down.
Serve at room temperature, garnished with finely sliced spring onions.
GEBAKTE GROENBONE EN NIKNAKS:
Gaar boontjies
Gerasperde kaas
Spek en uie gebraai
witsous
1 pak niknaks gekrummel
MAAK SO:
Pak 2 lae van alles.
Bak by 180°C tot goed warm.
So maklik soos dit.
MY WENK:
Maak by kan in mikrogolf of op die broodbak metode.
GEROOMDE SPINASIE MET FETAKAAS: [MAROELA RESEPTE]
BENODIG:
500 ml basiese kaassous (klik hier vir die resep)
1 x 500 g-pak gevriesde spinasie, ontdooi
1 x 225 g-houer fetakaas, gedreineer
sout en swartpeper na smaak
MAAK SO:
1. Meng die kaassous en spinasie in ‘n kastrol en laat goed warm word oor lae hitte.
2. Voeg die res van die bestanddele by en meng goed. Sit warm voor as bykos by enige vleisgereg, of gebruik as vulsel vir pannekoek.
GEURIGE GEBAKTE GROENTE:
HEELWAT OUENS SUKKEL NOG OM HIERDIE GEURIG GAAR TE MAAK! Ek vrek ook gebakte/geroosterde groente.
Die hoofgereg word in die oond gebak, daarom is dit ‘n goeie plan om ‘n pan vol groente saam met die hoender in die oond te sit. Koop ‘n pakkie klaarbereide roostergroente as jy nie tyd het om dit self te berei nie.
Probeer gehalveerde vlapampoentjies, gehalveerde murgpampoentjies, ontpitte rooi of geel soetrissies, in kwarte gesny, broccoli en mangetout.
Meng dit saam in ‘n oondroosterpan en drup ‘n bietjie olyfolie bo-oor. Voeg dan 125 ml water, 60 ml vars lemoensap, ‘n kaneelstokkie en ‘n paar gekneusde kardemompeule (opsioneel) by.
Bedek met foelie en bak vir 20 minute. Haal dan die foelie af en rooster die groente verder tot sag.
Dreineer en geur na smaak.
MY WENK:
Jy kan dit met gemak op jou rooster gaarmaak in 'n stainless steel bak of swaargewigfoeliebakke. Maak soos resep sê.
SPINASIE EN HOENDER PLAATKOEKIES: [Lourens de Lange]
BESTANDDELE:
1 Eier
1 Koppie meel
1 Koppie water...
1 t bak poeier
Meng saam tot glad
Spinasie 400g of halwe bossie (spoel af in sout water en kerf in blokkies op)
Gooi warm water oor en laat staan vir 5 min - dreineer
3 x hoederborsies ge mici tot gaar en laat koud word - haal bene uit en pluis
1 ui fyn gekap
1 t knoffel
vars pietersielie
sout en peper na smaak
(Voorstel van ma af is om fyn Feta by te sit)
Meng alles saam en bak in flat olie tot bruin aan weer skante ( draai om met 2 eier spaanders.
HOENDER CORDON BLUE: [HEILIE PIENAAR - RAPPORT]
BESTANDDELE:
4 Hoender filette (borsies)
Sout en vars gemaalde swartpeper na smaak
4 Snye kaas van jou keuse
4 Snye ham of pastrami
80 ml (1/3 k) Koekmeelblom
2 Ekstra groot eiers
200 ml (¾ k) Droë broodkrummels
Kookolie vir braai
MAAK SO:
•Gebruik sterk bakpapier en bedek die hoender stukke.
•Kap dit effens dunner sodat die hoender amper so dun soos ’n schnitzel is. Besprinkel met sout en peper.
•Sny die fillets in die helfte, maar nie regdeur nie, want jy moet dit kan toevou.
•Plaas ’n sny kaas en ham op die een kant van elke filet.
•Vou dit toe oor die kaas en ham en maak die opening toe met ’n tandestokkie.
•Rol elke filet goed in die meel. Gebruik ’n tang en dompel dit in die geklitste eier en laastens in die broodkrummels. Sorg dat dit goed bedek is.
•Plaas in die yskas vir omtrent 30 minute. Dit keer dat die krummels maklik afval wanneer dit gebraai word.
•Verhit olie in ’n mediumgrootte swaarboompan of enige pan en braai die hoender vir ’n paar minute aan elke kant totdat die hoender gaar en goudbruin is.
Bedien onmiddellik.
Lewer vier porsies
GEEN FIETERJASIE PAMPOENKOEKIES:
Meng 1 koppie koekmeel, 50 ml suiker, 10 ml bakpoeier, 250 ml fyngemaakte botterskorsie, 1 eier en 50 ml melk saam.
Maak ‘n sous van 250 ml suiker, 100 ml botter, 250 ml melk, 250 ml vars room en 5 ml karamel essense.
Braai lepelsvol van die deeg in warm olie, dreineer en pak in oonbak of opdienskottel.
Gooi die warm sous oor al die pampoen poffertjies.
Heerlik!
MARIE SE GEVULDE EIERVRUG: [marie rheeder troskie]
helfte soetrissie
3 klein eiervrugte gebruik of een groot.
bacon
1 aartappel per persoon
1 ui, opgekap
1 pakkie sampioene, gesny
sout en peper
1 koppie gerasperde kaas
MAAK SO:
Sny die eiervrug in die lengte deur en kook in liggesoute water (so 10min).
Maak aartappels in mikrogolf gaar.
Braai uie tot bruin en voeg die sampioene, soetrissie en bacon klein opgesny by en braai tot gaar.
Voeg sout en peper by na smaak
Krap die binneste van die eiervrug uit in bak. (Hou die doppe)
Sny die gaar aartappel in blokkies.
Voeg dit by die eiervrug en gooi ook die uie sampioene ,bacon en soetrissie by
Meng alles saam met 'n halwe koppie van die kaas.
Sit dit terug in die eiervrugdoppe.
Sit op bakplaat
Sit in die oond onder die rooster.
Sodra die kaas borrel en bruin word, is alles gaar.
Bedien met groenslaai of tamatieskywe.
HEERLIKE SKORSIE MET KANEEL, BOTTER EN SUIKER:
Dis hoe ek van my skorsies hou en jy?
Halveer skorsie en verwyder die pitte.
Kook tot sag in kookwater.
Haal uit.
Stip met lekker botter en strooi suiker en kaneel oor.
Ook baie lekker met 'n lekker vleissousie saam met stowe vleis of hoender.
SPICED SWEET POTATOES: [DAILY MAIL - By Catherine Hill]
Hot, sweet and spicy - these take a while to cook, but are well worth the wait.
Jazzy jackets: These spicy sweet potatoes are packed with flavour
SERVES 4
INGREDIENTS:
•4 sweet potatoes
•50g (2oz) butter
•1 heaped tsp cumin seeds
•A good pinch of ground coriander
•¼tsp crushed chillies
METHOD:
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minute.
ASIAN GREEN BEAND WITH LEEKS: [
6 servings
Prep time: 15 min
Cook time: 6 min
INGREDIENTS:
1 kg green beans, ends trimmed and cut in half
2 tablespoons low-sodium soy sauce
2 teaspoons grated fresh ginger*
1 tablespoon seasoned rice vinegar
1 teaspoon granulated sugar
Red pepper flakes to taste
2 tablespoons extra-virgin olive oil (use peanut oil if you prefer)
3 to 4 baby leeks, trimmed, washed and sliced
2 large garlic cloves, minced
Several leaves of sweet basil, chiffonade cut
Small red cherry tomatoes (optional)
* I used a small hand-held grater with a handle to grate my fresh ginger. It has very small holes, and the ginger is finely grated.
WHAT TO DO:
In a small bowl, mix together the soy sauce, ginger, rice vinegar, sugar, and red pepper flakes; set aside
Heat olive oil in a large sauté pan over medium-high heat. Sauté prepared green beans until crisp-tender, approximately 5 minutes. Add prepared leeks and cook until softened and beans are tender, about 4 minutes.
Move vegetables away from center of pan to form a well, pour in the soy sauce mixture, and cook approximately 2 minutes until fragrant.
Toss the sauce and vegetables with tongs and mix well. Turn off the heat and sprinkle on the basil and small red cherry tomatoes, if using.
Serve immediately.
CAULIFLOWER MASALA DRY CURRY: [THE IOWA HOUSEWIFE]
INGREDIENTS:
Cauliflower - 1 cup ( par boiled -> Put cauliflower in hot water for 10 mnts)
• Onion - 1 ( sliced )
• Red pepper - 1 small
• Ginger - 1 tbsp ( chopped )
• Garlic - 4 cloves
• Green chilli - 4
• Dry red chilli- 2
• Cumin seeds - 1 tsp
• Coriander powder = 1 tsp
• Chilly powder - 1 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1 tsp
• Coriander leaves - 2 tsp ( chopped )
• Cooking oil
• Salt to taste
WHAT TO DO:
1. Heat oil in a skillet ,add cumin seeds. Once it starts turning dark brown, add dry red chillies, garlic and chopped onions.Saute till colour of onion changes.
2. Add pepper, ginger, turmeric powder and a pinch of salt..
3. After the peppers are almost done, add the cauliflower.
4. Add chilly powder, coriander powder, cumin powder and salt and cook on low flame for about 10 minutes.
Now simple Cauliflower Masala is ready
Garnish with chopped coriander and serve hot with an chapathi or rice.
BEST BROCCOLI AND CHEESE CASSEROLE: [by LoveBakedIn]
Total Time: 1 hrs
Prep Time: 15mins
Cook Time: 45mins
LoveBakedIn's Note:
This is a kid favorite and "good enough for company" dish that goes well with most meals.
Servings 8
YOU NEED:
1 (10 1/2 ounce) can cream of mushroom soup
1 cup mayonnaise
1 beaten egg
1/4 cup chopped onion
1 (14 ounce) package frozen chopped broccoli
8 ounces sharp cheddar cheese, shredded
salt and pepper
paprika
WHAT TO DO:
1 Mix together the soup, mayo, egg and onion.
2 In a large bowl, fold the broccoli and the soup mix and the cheese together.
3 Spread into a greased 9x13 inch pan.
4 Sprinkle with salt, pepper, and paprika.
5 Bake at 350 for 45 minutes.
GRILLED PINEAPPLE: [Gina's Weight Watcher Recipes]
Servings: 8 servings
INGREDIENTS:
MARINADE:
•2 tbsp dark honey
•1 tsp olive oil
•1 tbsp fresh lime juice
•1 tsp ground cinnamon
•1 ripe pineapple, cut into half inch slices
WHAT TO DO:
In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.
Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side.
Serve warm.
GREEN BEAN BURGER BAKE: [THE IOWA HOUSEWIFE]
YOU NEED:
4 Slices Bacon -- diced
1kg Ground Beef
1 Cup Bread Crumbs -- fine
1 Teaspoon Salt
1 Cup Sour Cream, divided
1 Large Egg
20 Ounces Frozen Green Beans
1 Package Onion Soup Mix -- 1 1/2 oz
1 Can Condensed Cream of Mushroom Soup
WHAT TO DO:
Cook bacon in skillet; remove and drain. Combine ground beef, bread crumbs, salt 1/2 cup sour cream and egg. Shape into 12 meat balls; brown in bacon drippings.
Cook green beans as directed, but do not season.
Combine onion soup mix, mushroom soup and remaining 1/2 cup sour cream in greased 2 quart casserole. Mix in bacon and drained beans; top with meatballs.
Bake, uncovered, at 350° for 20-25 minutes.
6 Servings
CREOLE GREEN BEANS: [simple chicken]
YOU NEED:
3 (14.5 oz) whole green beans, drained (or Fresh Cooked)
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbsp flour
2 Tbsp brown sugar
1/4 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
1 (14.5 oz) stewed tomatoes, undrained
1 Tbsp Worcestershire sauce
WHAT TO DO:
Cook bacon in large skillet until crisp. Remove bacon, reserving drippings.
Sauté onion and pepper in bacon drippings until tender. Stir in flour, brown sugar, salt, pepper and dry mustard. Stir in tomatoes and Worcestershire sauce. Stir in green beans and cook until thickened and thoroughly heated, about 10 minutes. Top with cooked bacon.
GREEN BEANS WITH A SAFFRON SCENTED YOGURT SAUCE: [THE HUNGRY TIGER]
YOU NEED:
1 1/2 c. plain yogurt
1/4 t. sugar
1/2 t. ground cinnamon
Fat pinch saffron, crumbled
1kg green beans, ends trimmed and cut into about 1" pieces
2 T. olive oil
2 T. butter
1 medium onion, chopped fine (about 1 cup)
2 cloves garlic, minced
1/2 c. mixed chopped herbs -- dill, mint, tarragon, thyme, oregano...
Salt and pepper to taste
WHAT TO DO:
1. Mix together the yogurt, sugar, cinnamon, and saffron, and set aside.
2. Bring a large pot of salted water to a boil, and simmer the beans for about 10 minutes and drain very well. Even tip them out of the colander onto a clean towel to absorb the remaining water.
3. Meanwhile, take a large skillet or the closest thing you have to one that also has a lid, and sauté the onion in the olive oil, with a pinch of salt, over medium heat. When the onion is soft, add the minced garlic and cook a minute more.
4. Add the green beans and butter to the pan and put the lid on. Turn the heat down to low and cook for 15 minutes, stirring very occasionally.
5. Remove cover and remove from heat. Stir in the herbs and salt and pepper to taste. Let cool to room temperature before combining with the saffron yogurt mixture.
POTATO, ONION AND BUTTERNUT STACKS BAKED IN FOIL: [WHAT'S FOR DINNER]
Veggie lovers will be back for more - so make plenty!
•serves4-6
•Preparation time15 minutes
•Cooking time40 minutes
INGREDIENTS:
•45 ml Fresh herbs, finely chopped
•6 Potatoes, peeled and thinly sliced
•1 sachet KNORR Roasted Vegetables Veggie Bake
•1 Butternut, sliced very thinly
•45 ml Stork margarine, melted
•2 Onions, sliced
WHAT TO DO:
•Put the prepared potato, onions and butternut into a bowl.
•In another bowl mix together the KNORR Roasted Vegetables Veggie Bake, margarine and herbs, and rub into the vegetables.
•Take six pieces of foil ( 25 cm square) and arrange the potatoes, onions and butternut alternatively.
•Wrap the foil and place in the coals or in a preheated 180°C oven for about 30 minutes or until tender.
MALMSEY'S CHAKALAKA: [Recipes courtesy of Wines of South Africa’s Cape Wine Braaimasters book]
Serves 8
There are many versions of chakalaka – some recipes include cauliflower and/or broccoli florets.
YOU NEED:
30ml oil
1 large onion, finely sliced
1 large green pepper, chopped
2 cloves garlic, peeled & crushed
2–3cm fresh ginger, peeled & grated
4 large, ripe tomatoes, skinned & chopped
2 large carrots, grated
5ml turmeric
Chilli powder to taste
1x410g tin baked beans in tomato sauce
Pinch of salt
Handful of fresh coriander (cilantro), chopped
WHAT TO DO:
Heat the oil and sauté onion, garlic, ginger and green pepper with the turmeric and chilli powder for 5 minutes. Add the tomatoes and carrots, season with salt and simmer for about 15 minutes until soft. Add the beans, heat through. Allow to cool and serve garnished with the coriander leaves.
SOETPATAS MET BRANDEWYN: [BOEREKOS KOOKENGENIET]
BENODIG:
450g Patas...
2el Heuning
Koppie Brandewyn
3el Bruinsuiker
5el Broodkrummels
Gerasperde Lemoenskil
Botter
Knypie sout
MAAK SO:
1. Kook patats in sout water vir 15 min. Sny in skywe en plaas in gesmeerde oondpan.
2. Meng heuning met koppie brandewyn en giet oor patats.
3. Meng bruinsuiker, broodkrummels en lemoenskil saam , strooi dan bo-oor patats
4. Sit klontjies botter op en bak in matige oond tot goudbruin.
SOUTHERN GREEN BEAN CASSEROLE: [BRON ONBEKEND]
Warning:
This dish is not healthy. And addicting!
YOU NEED:
3 pkg. (9 oz. each) frozen French cutgreen beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip*
1/8 tsp. ground black pepper
1 can (2.8 oz.) French fried onions, divided
*Or use CHEEZ WHIZ LIGHT Cheese Dip. (or don't!!!!!!!!!!!!!)
WHAT TO DO:
MIX all ingredients except 1/2 can onions in 1-1/2-quartcasserole.
BAKE at 350°F for 30 minutes. Topwith remaining 1/2 can onions. Bake 5 minutes. Garnishwith slivered red onion, if desired.
TO Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, at 350°F for 45 to 50 minutes or until thoroughly heated, toppingwith remaining onions during last 5 minutes of cooking time.
Happy Eating Friends!
MY WENK:
Gebruik kaassmeer indien jy nie die kaasdip kan kry nie, dit sal goed werk. Roomkaas werk ook hierin. Mens kry gedroogde gebraaide uie te koop by Deli's of Indiër speserywinkels of maak jou eie diepbraai uieringe, sonder die degie om.
SPINASIETERT: [uit TOORKOMBUIS]
BENODIG:
500 g vars spinasie (nadat die wit stukke weggesny is), gesnipper
4 x 250 g houertjies gladde maaskaas
5 eiers
2 eetlepels vars gekapte dille of 1 eetlepel droog
Sout en varsgemaalde swartpeper na smaak
‘n handvol kersietamaties, gehalveer
1 koppie gekrummelde fetakaas
MAAK SO:
Maak jou spinasie goed droog. Plaas dit in ‘n groot mengbak saam met die maaskaas, eiers, dille, sout en peper en meng goed. Giet dit in ‘n 3 liter oondvaste bak Sprinkel die fetakaas bo-oor en rangskik die tamatiehelftes met die oop kant na bo bo-op. Bak vir ongeveer ‘n uur of totdat dit gestol en effe ligbruin bo-op is. Jy kan dit warm of koud eet en dit maak ‘n heerlike ligte middagete saam met ‘n kraakvars slaai en ‘n stukkie growwebrood.
BOTTERSKORSIE EN SPINASIE GEBAK: [KREATIEWEKOSIDEES]
BENODIG:
1 pak spinasie
1 Butternut in blokkies gesny
1 Pakkie Bruin uiesoppoeier
400ml Room
MAAK SO:
In ‘n bak gooi buttnut blokkies, dan spinasie (alles rou)
Meng room en soppoeier en gooi bo-oor.
Gooi paar heel kersie tamaties oor.
Bak met foil oor by 180’C vir so 30 min of tot butternut gaar is(moenie te lank bak nie ander sal die butternut mash) Roer lekker deur en bak verder oop tot lekker bruin room dik is.
Laat bietjie afkoel en room sal lekker dikkerige sous maak.
LEMON PEPPER GREEN BEANS: [ ALL RECIPES]
YOU NEED:
makes 6 servings
1kg fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper
WHAT TO DO:
1.Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2.Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper.
Stir in green beans, and toss to coat.
DINKY'S KOO BAKED BEANS, BUTTERNUT, CHAKALAKA $ ONIO9N TART: [KOO RECIPES]
INGREDIENTS:
PASTRY:
½ cup cake flour
5 ml salt
125 g margarine
FILLING:
•410 g KOO Cream Style Sweetcorn
•3 medium onions (chopped), 65 g margarine
•375 ml grated cheddar cheese, ½ cup sour cream
•2 eggs (beaten), 1 x 410 g KOO Butternut Chakalaka
•1 x 410 g KOO Baked Beans in Tomato Sauce
•mixed herbs,
•olives
WHAT TO DO:
Preheat oven to 180ºC.
PASTRY:
Mix the sifted flour, salt, margarine and KOO Cream Style Sweetcorn and spread evenly in a 23 cm greased pie dish.
FILLING:
Fry onions in the margarine.
Add 2 beaten eggs,
sour cream, KOO Butternut Chakalaka and KOO Baked Beans in Tomato Sauce.
Simmer for 15 minutes. Pour the filling onto the pastry base.
Sprinkle with mixed herbs, olives and the grated cheddar cheese and bake at 180ºC for 20 minutes.
Serve with a tangy KOO Bean Salad.
BAKED SQUASH WITH BACON: [TIP GARDEN]
INGREDIENTS:
4-6 summer squash sliced
3-5 slices of bacon cooked crispy and crumbled
1/4 cup (1/2 stick) of butter
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
Optional Add-ins: Sliced onions, minced garlic
WHAT TO DO:
Preheat oven to 180°C.
In oven proof casserole dish add sliced squash.
Pour water into dish.
Cut butter into small slices and dot around the top of the squash.
Sprinkle squash with salt and pepper. Sprinkle the crumbled bacon across the top.
Bake 180°C 20-25 min. or until squash is tender with a fork but still crisp.
CHEESY BROCCOLI RICE CASSEREOLE: [TIP GARDEN]
Serves 6
INGREDIENTS:
⅓ cup chopped onion
1 tsp. butter or margarine
1 package frozen broccoli, chopped
2 cups cooked rice
Salt and pepper to taste
2 cups cheese sauce (Make Your Own or a Jar of Cheese Sauce is fine)
WHAT TO DO:
1. In a saucepan, brown onion in butter.
2. Break up broccoli. Mix onion, broccoli, and rice. Place in greased casserole dish. Add
salt and pepper to taste.
3. Make cheese sauce; pour over rice mixture.
4. Cover dish. Label with date and baking instructions and freeze.
Baking Instructions: To prepare for serving: In refrigerator, thaw casserole. Place in oven and bake at 180°C for 45 minutes.
SWEET POTATO CLOUDS: [weber recipes]
Prep time: 10 minutes
Grilling time: 30-40 minutes
Serves: 6-8
Grilling method: Indirect
This one might sound a bit funny at first but don’t judge a book by its cover. The taste is just so delicious that you might be tempted to eat this as a meal on its own. This recipe is especially well suited to go with traditional ‘braaivleis’ like boerewors, chops and sosaties as the sweetness cuts through the smoky flavour.
INGREDIENTS:
1 Foil Weber Drip tray
4 – 6 Washed or peeled sweet potatoes
200 ml Apple juice
50 ml Butter
30 ml Sugar (you could put less or more depending your taste)*
8 Marshmallows *
*Sugar could be replaced with Xylitol for a healthier option and the marshmallows could be left out of the recipe.
WHAT TO DO:
1.Prepare and indirect fire with 25 briquettes on each side or cook it indirect on a gas weber.
2.Slice the sweet potatoes about 6 – 8mm thick and spread out into the drip tray. Try not to go more than 2 layers.
3.Pour over the juice and break the butter into the dish. Sprinkle the sugar on top.
4.Close with foil and cook for 30-40 min.
5.Open and cook until the liquid has reduced and the sweet potatoes start to caramelize.
6.Arrange the marshmallows on top and cook until they melt to resemble soft sludgy clouds.
7.Serve and enjoy.
GRILLED VEGETABLE PESTO PASTA: [52 WAYS TO GRILL]
INGREDIENTS:
1 Box Farfalle (Bow Tie) Pasta
1 Cup Fresh Made Mint Basil Pesto (Can use store bought jarred Sauce)
1/4 Cup Olive Oil for brushing the vegetables
1 Medium Red Onion, thick sliced
Salt and Pepper to Taste
2 Red Bell Peppers, Stems and seeds removed, cut into large flat pieces
1 Medium Yellow Zucchini, cut into long thick slices
1 Medium Green Zucchini, cut into long thick slices
Optional, Eggplant, Tomatoes, almost any grillable vegetable
Zest and Juice of 1 Lemon
Salt and Pepper to taste (again, so S&P Sparingly)
Sprinkle of freshly grated Parmesan Cheese
WHAT TO DO:
1.Prepare the Pasta according to package directions. Drain. Mix with Pesto while the pasta is still hot, pasta absorbs sauces best when hot.
2.Prepare vegetables, slice and brush with Olive Oil, Salt and pepper seasoning.
3.Grill until both sides are heated and just starting to soften
4.Dice into large bite size pieces.
5.Mix with pesto pasta, add lemon juice and zest, garnish with Parmesan Cheese
6.Serve HOT and ENJOY!!!
ONIONS, PEPPERS AND SAUSAGES: [52 WAYS TO GRILL]
INGREDIENTS:
1 Package of 5 Sausages or Brats
4 Small Bell Peppers, 2 Red, 2 Yellow
2 Medium Vidalia Onions
Drizzle of Olive Oil to coat the Vegetables
Salt and Pepper to taste
WHAT TO DO:
1.Dice up the cored and seeded Bell peppers.
2.Put these in a medium bowl, drizzle Olive Oil and mix to coat.
3.Season with a couple of pinches of Salt and a few turns of a Pepper Grinder
4.Move to the grill over direct high heat, spread out the sausages/brats and put a a grill pan in the center. Add the vegetables to the grill pan.
5.Cook until the sausages have a nice char and are cooked through. Cook the vegetables until soft and have a few char marks.
6.Serve HOT and ENJOY!
This is one of those dishes that is fantastic, but is so simple it is rarely served for anything except a cook's treat.
PUMPKIN VETKOEK WITH MOSKONFYT: [by Cyril Klopper]
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“Something delicious happens when cinnamon sugar meets the crispy bits of the orange-tinged vetkoek. The slight tang in the moskonfyt goes perfectly with these, as does a little melted apricot jam, honey or maple syrup.” - from Another Week in the Kitchen by Karen Dudley (Jacana)
RECIPE KAREN DUDLEY PICTURE RUSSEL WASSERFALL
Makes 16
YOU NEED:
•240g (430 ml) cake flour
•20 ml baking powder
•2 ml salt
•15 ml butter
•125 ml milk
•125 ml pumpkin purée
•300 ml sunflower oil, for frying
WHAT TO DO:
1.Sift the dry ingredients together. Rub in the butter. Add the milk and pumpkin purée and mix well. Heat the oil in a deep pan.
2.Test with a little of the mixture whether the oil is hot enough – it should start frying. It’s also a good idea to dip your tablespoon in the hot oil before spooning the mixture, because then the dough will slide off the spoon more easily. Then spoon tablespoons of the mixture into the hot oil and fry on both sides until golden brown. Drain on kitchen paper and serve hot with syrup.
* This recipe benefits from a “drier” purée. For this reason, leftover roasted butternut and pumpkin work well.
LIGHTNING FAST FRITTERS: [by Go! Southern Africa - Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -RECIPE ALETTA LINTVELT PICTURES LEE MALAN]
Serves 4
Preparation time 15 minutes
An easy to prepare recipe, ideal for when you are on holiday and want to whip up something quick with the minimum amount of ingredients. Instead of butternut, you can use cabbage, carrots, sweetcorn kernels or even frozen or tinned vegetables for the fritters.
YOYU NEED:
•2 eggs
•1 cup milk
•1 teaspoon salt
•1½ cups flour
•1½ teaspoons baking powder
•1 teaspoon ground cumin (or nutmeg, cinnamon or chilli)
•1 butternut, peeled and grated finely (about 4–5 cups) oil, for frying
WHAT TO DO:
1.Crack the eggs into the milk and beat. Combine the dry ingredients and sift into the mixture. Mix well.
2.Put the butternut in a bowl and add the batter little by little – just enough to bind the mixture and cover the butternut.
3.Heat a little oil in a pan. When the oil is hot, place two tablespoons of batter per fritter into the pan. Fry fritters for about 2–3 minutes per side or until golden brown.
APTRAP BONE:
kookolie
2 uie, fyn gekap
1 groen soet rissie, fyn gekap
10ml kerrie poeier
2ml gemengde kruie
1 blikkie boontjies in tamatie sous
MAAK SO:
Braai die ui en soetrissie in 'n klein bietjie kookolie.
Voeg die kerriepoeier en kruie by en braai nog sowat een minuut. Roer die boontjies by en verhit.
Bedien warm.
POTATO AND BUTTERNUT BAKE:
YOU NEED:
1kg mixed sliced sweet potato, butternut and potato
3-4 onions slice and fried until golden brown then caramelized with about 30ml balsamic vinegar
250ml smooth cottage cheese
salt and pepper to taste
WHAT TO DO:
Arrange the sweet potato, butternut and potato in a large baking dish. Mix warm caramelized onions through the tub of cottage cheese and stir through the veggies.
Sprinkle with salt and pepper.
Bake at 180°C or on hot coals in a covered cast iron pot for one hour until tender.
PUMPKIN POTJIE ON THE BRAAI: [EASY BRAAI RECIPES - MELROSE CHEESE]
A different and fun way of making a potjie!
*Serves 8
INGREDIENTS:
•1 pumpkin (size as required)
•30 ml olive oil
•1kg prepared vegetables of your choice (green beans, broccoli florets, sweet pepper cubes, baby onions, baby corn, carrots, baby marrows, mushrooms and peas).
•Salt and freshly ground black pepper, to taste
•250ml cream
•60ml Melrose cheese spread
•60ml milk
•2 cloves garlic, finely chopped
WHAT TO DO:
1.Cut a lid from the top of the pumpkin, scoop out all the seeds and fibres.
2.Sprinkle the oil over the other veggies and microwave for about 10 minutes, until slightly steamed. Spoon into the hollowed pumpkin and season well with salt and pepper.
3.Mix the cream, Melrose cheese spread, milk and garlic together until smooth and pour over the veggies.
4.Replace the lid of the pumpkin and place the whole pumpkin into an oiled flat black pot.
5.Put the lid on and place on low coals. Spoon some coals on the pot’s lid as well and cook for about 3 hours, or until the pumpkin and vegetables are cooked.
6.Spoon the veggies and cooked pumpkin onto buttered couscous and enjoy.
CORN ON THE COB WITH SWEET PIQUANTE PEPPERS AND FETA CHEESE: [EASY BRAAI RECIPES]
*Serves 4
INGREDIENTS:
•4 corn cobs, husked
•10ml fresh lime juice
•30ml real mayonnaise
•125ml feta cheese, crumbled
•¼ cup diced mild Peppadew® sweet piquanté peppers, drained
HERE'S HOW:
1.Grill or barbecue the corn cobs until they are cooked and slightly charred on all sides. This should take about 10 to 15 minutes.
2.Combine the remaining ingredients. When the corn is done, place them on a baking tray and douse with the cheese mixture. Place under a hot grill for 2 minutes. Allow to cool down for a minute or two and then serve with lots of napkins to wipe your hands and face. This is finger-licking good stuff.
CAULIFLOWER WITH CAMEMBERT SAUCE: [FRESH LIVING - PICK N PAY]
A sexy alternative to the old-school veggie staple.
Serves: 4
Less than 1 hour
RECIPE TYPE:Side dishes
INGREDIENTS:
1 loaf ciabatta
2 sprigs PnP rosemary
1 dash PnP olive oil
1 pinch salt and milled pepper
1 cauliflower, cut into wedges
Sauce
250 ml PnP cream
1 clove PnP garlic
1 camembert, cut into chunks
30 ml sherry
10 ml cornflour, mixed with a little cold water
1 pinch salt and milled pepper
WHAT TO DO:
•Preheat oven to 200 degrees C.
•Toss bread pieces and rosemary on a roasting tray. Add a glug of oil and season well. Roast for 15 minutes, until golden and fragrant.
•Steam cauliflower briefly, until just tender.
•Heat cream and garlic to just below boiling point, then add cheese and allow to stand for 5 minutes so that it can melt. (Heat gently for a minute if the cheese isn’t melting.)
•Mix well, then pour through a sieve to remove rind and garlic.
•Add sherry and cornflour. Heat gently for a minute to thicken. Season well.
•Drizzle cauliflower with sauce and serve scattered with bread pieces.
by Kos vir kampeerders met idees vir kampering on Thursday, May 26, 2011 at 12:18pm
Ek kan elke aand spinasie eet. Probeer dit ook oor ’n gebakte aartappel!
(vir 6 mense)
• 1 eetlepel botter
• 1 ui, fyngekap
• 500g spinasie, gewas en die wit stingels uitgesny
• ½ koppie dik room (“double thick”)
• 2 eetlepels gerasperde parmesaankaas
• varsgerasperde neutmuskaat
• sout en varsgemaalde swartpeper
Smelt die botter in ’n middelslag-kastrol en braai die ui stadig daarin tot sag en glasig.
Gooi die spinasie by, roer die room by, en dan die helfte van die parmesaankaas saam met die neutmuskaat, sout en swartpeper.
Verhit dit totdat die mengsel deurwarm is.
Sprinkel die res van die parmesaankaas oor en laat die mense dadelik skep.
GEROOMDE KERRIEBOONTJIES:
by Kos vir kampeerders met idees vir kampering on Thursday, May 26, 2011 at 12:13pm
500 g gekerfde groenbone
1 el. water
Knypie peper
1/2 kop. suurroom
2 el. botter
1/2 tl. sout
1/2 tl. kerriepoeier
Plaas bone, botter, water en sout en peper in n kastrol.
Verhit tot dit begin stoom en kook dan stadig tot boontjies net sag is.
Dreineer en hou die vloeistof.
Roer kerriepoeier in vloeistof en meng versigtig met suurroom.
Vou in bone in.
Bedien warm.
SPINASIE EN KAASTERT:
.by Kos vir kampeerders met idees vir kampering on Friday, May 20, 2011 at 12:25pm.
Dis regte ‘n treffer. Heerlike tert vir n ligte middag ete, bedien saam met slaai.
Voorbereiding tyd: 30 min Bak tyd :50-60 min Bedien: 6-8
60 g botter
250ml(1koppie) soutkoekies (salti-cracks) gekrummel
1 bossie spinasie (gewas)
3 repe spek (gekerf)
1 ui (medium groot) gekerf
250g maaskaas
200 ml Crosse & Blackwell Myonnaise
4 eiers (lig geklop)
30 ml Parmesan Kaas
Voorverhit oond na 180grade C.
Smelt botter, voeg sour beskuitjies krummels by en meng goed.
Druk in 20cm los bodem koek blik.
Koel af.
Kook spinasie tot redelik sag, dreineer goed en kap op.
Braai spek en uie.
Meng alle kaas behalwe Parmesan, en meng tot romerig.
Voeg mayonnaise en eiers by en meng goed.
Voeg nou spinasie en spek en uie by.
Voeg in voorbereide bakpan, en bak vir 50-60 min tot goud bruin.
Springkel Parmesan kaas op net voor opdiening.
PAMPENPUREE MET GEURE UIT NOORD-AFRIKA:
.by Kos vir kampeerders met idees vir kampering on Tuesday, May 31, 2011 at 1:06pm.
Amper soos fynaartappel, maar die kleur en geur hiervan sal 'n vaal bord vinnig opkikker. Sit dit voor met geroosterde vark, lamsvleis of selfs by steak.
1 kg pampoenblokkies
10 ml komyn
5 ml fyn koljander
Olyfolie
180 ml warm melk
100 g botter
Sout en peper na smaak
45 ml gerasperde gruyere of Parmesaankaas
Voorverhit die oond tot 200 °C of rooster in foelie oor kole buite.
Gooi die pampoenblokkies in 'n oondbak en sprinkel die speserye oor.
Drup 'n bietjie olyf-olie oor en meng deur met jou hande.
Trek 'n vel aluminiumfoelie oor die oondbak en bak vir ongeveer 40 minute tot sag.
Keer alles uit in 'n groot kastrol en voeg die melk en botter by.
Druk goed fyn en geur met sout en peper.
Roer die Parmesaankaas by en sit dadelik voor.
Genoeg vir vier tot ses mense.
LEKKER GLANSPAMPOENSKYWE:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 22, 2011 at 12:49pm
Boerpampoen
Sout
Kookwater
Klontjies botter/margarien
Witsuiker
Was die pampoen deeglik aangesien jy dit met skil en al gaan gaarmaak.
Sny met 'n groot skerp mes vir elke eter 'n skyf af volgens die kepe op die pampoen.
Verwyder die pitte met 'n skerp mes.
Plaas die skywe op 'n snykant in 'n groot platboompan met 'n deksel.
Strooi sout oor en voeg bietjie kookwater by.
Sit die deksel op en kook die skywe tot sag en droog.
[Kook dit teen die einde sonder die deksel as daar nog vloeistof is.]
Plaas klontjies botter tussen die skywe in die pan.
Strooi die witsuiker oor en laat die skywe stadig sonder 'n deksel in die smeer en suiker karmaliseer.
Draai die skywe versigtig met 'n spaan om, sodat die ander kant ook kan karmaliseer.
Sit dit warm voor.
KOOL EN SPEK GEBAK:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 23, 2011 at 2:27pm
Die kombinasie van bestanddele val dalk vreemd op die oor, maar hierdie is ’n geurige en maklike bykos en dalk die enigste manier om kool in die kleinspan se keelgat af te kry. Die uitdrukking “kool sonder spek” kom van dié gereg.
• ’n ferm koolkop
• twee pakke swoerdlose streepspek (250 g elk)
• varsgemaalde swartpeper
• Sny die koolkop in sy breedte in skywe van sowat 8 cm dik.
• Pak ’n laag spek, gevolg deur ’n koolskyf, in ’n diep, vuurvaste pot. Maal ’n goeie skoot swartpeper oor elke laag. Doen so voort totdat die pot tot mooi vol is.
Trek ’n stuk foelie oor die pot en sit dit op ’n gasstofie of in potjie op die kole.
Loer ná ’n uur of die kool al ’n goudgroen kleur het en gaar ruik. Die spek behoort teen dié tyd nog sag en sappig, maar goed gaar te wees.
KOOLFRIKKADELLE:
by Kos vir kampeerders met idees vir kampering on Wednesday, March 23, 2011 at 2:23pm
1 kg Skaap of beesvleis [koop klaar gemaal by jou slagter of in supermark]
250 g varkvleis
1 dik sny brood
125 ml ( 1/ 2 k ) melk
12,5 ml ( 1 e ) sout
2,5 ml ( 1/ 2 t ) peper
1 eier, geklits
12,5 ml ( 1 e ) pieterselie, gekap
2,5 ml ( 1/ 2 t ) fyn neut
Meelblom
Vet om in te braai
Kopkool
Maal die vleis en week die brood in die melk.
Meng al die bestanddele, behalwe die koolblare en meelblom.
Maak ronde frikkadelle en rol elkeen in meelblom.
Braai die frikkadelle in warm vet tot hulle rondom mooi bruin is.
Was die buitenste koolblare van `n kop kool af sonder om hulle te beskadig en doop hulle in kookwater tot hulle effens sag is.
Draai elke frikkadel in `n koolblaar toe en pak hulle in `n voorvaste bakskottel.
Gooi die vloeistof uit die pan of kastrol waarin die frikkadelle gebraai het oor en sit die deksel op.
Bak dit 20 tot 30 minute lank in `n warm oond by 200 C ( 400 F ) of maak in platboompan op rooster. Hou net goed dop dat die nie aanbrand nie. 'n Bietjie karmalisering is lekker.
Dien dit op met gekookte rys en aangemaakte mosterd.
KERRIEGROENTE POT:
by Kos vir kampeerders met idees vir kampering on Tuesday, March 29, 2011 at 11:45am
250 g gaar, bruin bone
250 g stowe lamsvleis
25 ml olie
2 uie, gekap
1 knoffelhuisie, gekneus
5 ml komynsaad
5 ml koljander, fyngemaal
5 ml gemengde kruie
2 ml matige kerriepoeier
1 groen soetrissie, gekap
250 g murgpampoentjies, in skywe gesny
100 g rosyne
8 klein aartappeltjies, halfgaar gekook in die skil
50 ml tamatiepuree
250 ml geelwortel, in skywe gesny
suiker na smaak
1 klein blomkool, in blommetjies gebreek
sout en per na smaak
1 blokkie vleisaftreksel, opgelos in 350 ml kookwater
Verhit die olie in 'n pan.
Voeg die vleis, uit en knoffel by en soteer tot die vleis bruin is.
Voeg die komynsaad, koljander, kruie en kerriepoeier by.
Soteer die mengsel vir 'n verdere 2 minute.
Voeg die groente en bone by.
Giet aftreksel bo-oor en laat die mengsel kook.
Meng die tamatiepuree en rosyne by die bonemengsel in.
Verlaag die hitte en prut vir 30 minute.
Voeg smaakmiddels na smaak by.
WINTERBREYANI:
by Kos vir kampeerders met idees vir kampering on Thursday, April 7, 2011 at 4:27pm
1 groot ui, fyngekap
2 huisies knoffel, fyngekap
3 wortels in ringe gesny
1 koppie botterskorsie in blokkies
2 t kerriepoeier (myne was groot teelepels)
1 t borrie
3 e kookolie
1 pakkie tamatiepasta
'n Handvol breyani speserye (anyssade, steranys, kardamom, kaneelstokkies en loerierblaar)
2 t sout
3 koppies rys
Skeut suurlemoensap en 'n groot lepel appelkooskonfyt.
Water.
Maak so:
Gooi die olie in jou kastrol en as dit warm is, gooi die kerrie, borrie,sout en speserye in.
Roerbraai en gooi dan die groente en rys by.
Roerbraai en voeg tamatiepasta by.
Nou bedek jy dit net-net met water, en laat rys gaar kook.
As dit klaar is, voeg suurlemoensap en appelkooskonfyt by en roer deur tot dit lekker proe.
Laat dit vir 'n paar uur staan, sodat daardie geure lekker kan bokspring.
As jy daarvan warmer hou, kap 'n rissie by jou kerrie by.
Hierby kan jy ook gaar hoenderrepies byvoeg, of jy kan dit net so as 'n bykos gebruik...
Jy kan ook kasjoeneute hieroor gooi.
PATATBALLETJIES IN GEMMERSTROOP:
by Kos vir kampeerders met idees vir kampering on Friday, April 8, 2011 at 1:04pm
500g patats, geskil en in stukke gesny
175ml semolina
60ml sagte bruinsuiker
30ml heuning
50g gemmerstukke, in stroop ingemaak
sesamsaad om in te rol
olie vir diepvet braai
50ml gemmerstroop
30ml heuning
125ml gemengde sitrusskil, opgekap
Kook die patats sag, dreineer goed en druk fyn.
Voeg die semolina en bruinsuiker geleidelik by en meng goed.
Kap die gemmerstukke fyn.
Voeg die gemmerstukke en sitrusskil by die patatmengsel.
Skep teelepelsvol in sesamsaad en rol tot heeltemal bedek met die saad.
Braai ‘n paar op ‘n slag in verhitte olie tot ligbruin buite om en gaar van binne.
Dreineer op handdoekpapier.
Meng die gemmerstroop en heuning en verhit effens.
Dien die bolletjies warm op saam met die stroop.
Geklopte room smaak ook lekker hierby.
HEEL GEBAKTE PAMPOEN:
by Kos vir kampeerders met idees vir kampering on Friday, April 8, 2011 at 12:24pm
Hierdie is nou 'n staatmaker vir wanneer jy 'n klompie mense moet kosgee. En 'n lekker idee as jy weer iets na 'n braai moet saambring.
Genoeg vir: 8 porsies
• 1 heel boerpampoen
• 30ml botter
• 1 groot ui, gekap
• 6 swoerdlose spekvleisrepe, gekap
• 750ml vars witbroodkrummels
• 2 knoffelhuisies, gekneus
• 30ml vars salieblare
• 500ml gerasperde beleë cheddar- of emmentalerkaas
• 250ml room
Voorverhit die oond of swartpot oor matige hitte.
Gebruik 'n skerp mes en sny die bokant van die pampoen af (dit vorm later 'n deksel).
Skraap die pitte en drade aan die binnekant van die pampoen uit.
Smelt die botter in 'n groot braaipan oor matige hitte.
Soteer die ui tot sag.
Skep uit en braai die spekvleis tot bros.
Skep die ui terug in die kastrol en voeg ook die broodkrummels en knoffel by.
Roer totdat die broodkrummels goed deurgemeng is.
Voeg die salie by en geur met sout en swartpeper.
Roer die kaas by.
Skep die vulsel in die pampoen.
Plaas 'n vel aluminiumfoelie wat met olie gesmeer is in 'n oondpan.
Plaas die pampoen op die aluminiumfoelie en giet die room oor die vulsel in die pampoen.
Gooi stadig sodat die room geabsorbeer kan word.
Plaas die pampoendeksel op die pampoen en draai dan die pampoen in die aluminiumfoelie toe.
Sit die pampoen in die oond en bak dit sowat 2 uur of tot sag.
Toets met 'n toetspen.
Maak die pampoen oop, sny in skywe en sit voor as 'n bygereg saam met geroosterde vleis.
PATATS MET GEMMERKOEKIES:
by Kos vir kampeerders met idees vir kampering on Friday, April 22, 2011 at 12:41pm
6 patats
150g bruinsuiker
50ml stroop
½ pak Marshmellows - gesnipper
250ml room
Pakkie gemmerkoekies - fyn gedruk.
Kook patats in soutwater tot amper gaar.
Meng suiker, stroop en room.
Pak lae patats en koekies en marshmellows, gooi suikermengsel oor.
Bak in matige oond tot sous dik word.
SKORSIES OP DIE KOLE ............ HEERLIKE GROENTE BYGEREG:
by Kos vir kampeerders met idees vir kampering on Friday, April 22, 2011 at 12:21pm
Pampoen skorsies (kry die wat se dop nogal hard is.)
Blikkie suiker mielies
Gerasperde kaas
Kook eers die skorsies heel in kook water vir so ongeveer 20 minute.
Laat dit so n bietjie afkoel en sny middel deur net so oor die helfte van die skorsies.
Verwyder die pitte.
Maak die vleis in die skorsies los en skep in n bak.
Meng dan die skorsievleis saam met n blikkie suiker mielies en die gerasperde kaas.
Skep die mengsel terug in een skorsie en sit die ander skorsie dop wat leeg is bo-op die ander een en sit op die kole en bak totdat die kaas gesmelt is en die mielies lekker warm is.
GROENBONE MET NIK NAKS: (Retha)
by Kos vir kampeerders met idees vir kampering on Friday, May 6, 2011 at 11:50am
1,2 kg Groenbone
2 Groot Uie
250 g Bacon
1 Groot Pak NikNacks
1 l Witsous (nie te dik nie)
Kaas
Sout en Swart peper
Kook bone in soutwater tot sag, maar nie pap nie.
Dreineer goed.
Sny bacon in stukkies en braai saam met die uie.
Meng die bacon mengsel met die bone.
Druk die NikNacks 'n bietjie fyn en meng met die bone.
Gooi nou die witsous oor en meng.
Gooi sout en peper oor na smaak en meng weer.
Strooi die kaas oor.
Bak 'n paar minute in 'n matige oond totdat die kaas gesmelt het.
BAKED CHEESE AND VEGGIE CASSEROLE:
by Kos vir kampeerders met idees vir kampering on Wednesday, May 18, 2011 at 11:28am
3/4 cup unsalted butter
1 onion, chopped
1 green bell pepper, chopped
1 1/2 cup frozen whole kernel corn, thawed
1 large tomato, seeded, chopped
3 cups cooked rice
2 cups grated Swiss cheese
3 tablespoons whipping cream
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme
Melt butter in heavy large skillet over medium-low heat.
Add onion and bell pepper and saute until tender, about 8 minutes.
Add corn and tomato and saute 3 minutes.
Add rice, 1 cup cheese, cream and thyme and stir until cheese melts and mixture is heated through. Transfer mixture to 8-cup souffle dish.
Preheat broiler. [roosterelement]
Sprinkle remaining 1 cup cheese over rice mixture.
Broil until cheese melts, about 2 minutes.
CURRIED BUTTER BEANS:[KNORR]
.by Kos vir kampeerders met idees vir kampering on Friday, June 24, 2011 at 11:31am.
Transform ordinary butterbeans into a culinary curry feast. Simply add curry powder, brown onion soup and stock and you will have a delicious meal.
Serves 4-
450ml KNORR Chicken Stock
• 1 packet KNORR Brown Onion Soup Powder
• 10ml curry powder
• 2 tins butterbeans, drained
• 15ml finely chopped coriander
In a large pot, bring the Knorr Chicken Stock, Knorr Brown Onion Soup Powder, curry powder to the boil and simmer until thick about 10 mins.
Stirring often.
Add the butter beans to the pot and boil for 3 minutes to heat through.
Serve hot with rice or mash.
BLOMKOOL MET SPEKVLEIS & WITSOUS:
.by Kos vir kampeerders met idees vir kampering on Friday, July 1, 2011 at 2:58pm
1 groot blomkool, in blommetjies gebreek
4 repe spekvleis
30ml botter
60ml koekmeelblom
375ml melk
sout en peper na smaak
4 grasuie, in ringe gesny of 25ml fyn gekapte pietersielie
Kook die blomkool in ‘n bietjie soutwater tot net sag.
Dreineer en skep uit in ‘n opdienbak.
Hou warm.
Braai die spekvleis in ‘n pan tot bruin en bros.
Skep uit en kap fyn.
Voeg die botter by die panvet en smelt.
Voeg die koekmeelblom by en roer tot glad.
Verhit weer sowat 1 minuut lank terwyl gedurig geroer word.
Plaas terug op die stoof en verhit totdat die sous kook en verdik.
Roer gedurig.
Voeg die spekvleis by en geur na smaak met sout en peper.
Giet die sous oor die blomkool en sprinkel grasuie of pietersielie net voor opdiening oor.
SMULLEKKER PAMPOENTERT:
.by Kos vir kampeerders met idees vir kampering on Friday, July 29, 2011 at 12:49pm
Klits saam:
125 g margarien
200 ml suiker
3 eiers
Sif saam en voeg by eerste mengsel:
250 ml koekmeelblom
15 ml bakpoeier
2 ml sout
Voeg by boonste mengsel:
3 koppies koue, gaar pampoen
1 t vanilla
Plaas in glasbak en bak vir 40 minute teen 190 grade C.
Sous:
1 koppie suiker
1 t vanilla
3 eetl margarien
1 blik Ideal melk
Kook die sous vir 5 minute en giet oor die warm tert sodra dit uit die oond kom.
Wenk:
Gebruik 'n droë pampoen soos botterskorsie of hubbard.
As die pampoen baie waterig is, laat dit eers deur 'n sif drup om die oortollige water te skei. Ek het dit ook met soetpatat gemaak en uitstekende resultate behaal.
HEERLIKE GEMENGDE GROENTE:
.by Kos vir kampeerders met idees vir kampering on Wednesday, August 10, 2011 at 2:42pm.
Ek het hierdie groente by vriende geeët een aand toe ons daar gebraai het. Ek het dit toe op my skoon familie uitgetoets en hulle was mal daaroor.
Al wat jy benodig is:
n Groot pak van die "country crop" groente,
melk,
n pakkie wit uie sop
sout en pepper.
Voor verhit jou oond op 180'C.
Vat 'n lekker diep oond bak en gooi die hele pak groente daarin verkieslik klaar ontdooi.
Vat jou melk en gooi dit daaroor, genoeg om al die groente te bedek en n bietjie sout en pepper, nie te veel sout nie.
Dit vat gewoontlik n uur maar kan partykeer bietjie langer vat.
As jou groente nou lekker sag is vat jou pakkie wit uie sop en strooi dit net daar oor en meng dit versigtig in rasper lekker kaas daaroor en sit terug in die oond totdat die kaas gesmelt is of lekker crispy is.
Jy kan hierdie groente saam enige kos bedien dit is 'n wenner.
STUFFED ONIONS:
.by Kos vir kampeerders met idees vir kampering on Monday, August 22, 2011 at 1:25pm.
Cut a large onion in half cross-wise and remove most of the center, leaving about 3 or 4 layers.
Mix up a hamburger mixture of your favorite seasonings and press into the hollowed out onion skin.
Place directly on the coals for about 20 to 25 minutes.
GEKRUMMELDE SAMPIOENE:
.by Kos vir kampeerders met idees vir kampering on Wednesday, 28 September 2011 at 14:09
Dompel sampioene in meel, geklitste eiers en dan in die broodkrummels.
Braai in diep-olie tot goudbruin.
Dreineer op kombuispapier.
Plaas die gekrummelde sampioene in die yskas vir minstens 30 minute voordat dit gebraai word.
Dit sal help dat die krummels nie so maklik afval in die olie nie.
OF
Jy kan ook die sampioene in n mengsel van:
500ml karringmelk,
1teelepel Tiemie,
3 Teelepels Pietersielie en fyn knoffel marineer vir so 1 uur of wat en dan so maak soos jy sê.
Jy moet ook swartpeper inmeng in jou broodkrummels.
Laat die marinade eers afloop deur 'n sif voor jy dit gaar maak.
SPINASIE EN AARTAPPELGEREG:
by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 17:01.
3-4 Aartappels (geskil, gekook en fyngedruk met 1 eetlepel botter en 1 teelepel sout)
1/2 pakkie spek (gesnipper)
1 gekerfde ui
2-3 geskilde gekapte tamaties
sout en peper na smaak
2-3 bossies Spinasie (gekerf en gekook)
1 glasie suurroom (250 ml)
1 koppie gerasperde kaas
2 eiers
Smeer oondvaste bak met botter en plaas fyn-aartappels onder in en sprei eweredig.
Braai spek in klein bietjie olie en sodra bros, voeg ui by en soteer tot sag. Voeg gekapte tamaties by en geur sous na smaak. Prut tot dikkerige sous gevorm het. Plaas op aartappels in bak. Strooi kaas bo-oor souslaag. Dreineer gekookte spinasie en gooi 150ml suurroom, sout en peper na smaak by en meng goed.
Sprei eweredig oor souslaag.
Klits eiers en oorblywende suurroom goed en gooi oor spinasie. Strooi gerasperde kaas bo-oor.
Bak tot gestol en gaar in oond 180°C vir ongeveer 20-30 minute.
SPINASIE KASSEROL:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 17:02
pasta noodles
klomp spinasie
feta kaas
5 knoffelhuisies
kaas
Kook die pasta in die helfte en sit die harde oondvaste bak.
Spinasie gooi in die pot, gooi 'n lepel van olie en prut oor lae hitte tot heeltemal ontdooi.
Voeg knoffel en feta.
Seisoen met 'n bietjie peper.
Wanneer dit heeltemal gekombineer gooi al die bestanddele in die pasta.
Besprinkel met gerasperde kaas en bak in die oond.
SPINASIE EN TAMATIEGEBAK:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 16:59.
[30 minute - 4 porsies)
■30 ml botter
■1 ui, fyngekap
■1 knoffelhuisie, fyngekap
■750 g bevrore, gekapte spinasie (ontdooi)
■800 g ricotta-kaas
■6 eiers
■250 ml room of melk
■sout en varsgemaalde swartpeper na smaak
■100 g swart olywe, ontpit
■sowat 15 klein rosa-tamaties
Verhit jou oond tot 180 °C. Smelt die botter in ’n pan en braai die ui en knoffel tot sag en deurskynend. Voeg die spinasie by en braai vir sowat 1 minuut. Gooi die mengsel in ’n mengbak en voeg die ricotta-kaas by. Meng goed. Klits die eiers en room (of melk) saam en voeg by die spinasie-mengsel. Meng goed en geur met sout en swartpeper. Gooi die mengsel in ’n gesmeerde oondbak (sowat 30 x 10 cm) en rangskik die olywe en tamaties bo-op. Bak vir 25 minute. Sit warm voor saam met ’n lekker brood.
SPINASIE EN KAASTERT:
.by Kos vir kampeerders met idees vir kampering on Tuesday, 04 October 2011 at 16:57.
Ek het die resep in een van Crosse & Blackweel se resepte boeke gekry. Dis regte ‘n treffer. Heerlike tert vir n ligte middag ete, bedien saam met slaai.
Voorbereiding tyd: 30 min Bak tyd: 50-60 min Bedien: -8
60 g botter
250ml(1koppie) soutkoekies (salti-cracks) gekrummel
1 bossie spinasie (gewas)
3 repe spek (gekerf)
1 ui (medium groot) gekerf
250g maaskaas
200 ml Crosse & Blackwell Mayonaise
4 eiers (lig geklop)
30 ml Parmesan Kaas
Voorverhit oond na 180grade C.
Smelt botter, voeg sour beskuitjies krummels by en meng goed.
Druk in 20cm los bodem koek blik.
Koel af.
Kook spinasie tot redelik sag, dreineer goed en kap op.
Braai spek en uie.
Meng alle kaas behalwe Parmesan, en meng tot romerig.
Voeg mayonnaise en eiers by en meng goed.
Voeg nou spinasie en spek en uie by.
Voeg in voorbereide bakpan, en bak vir 50-60 min tot goud bruin.
Springkel Parmesan kaas op net voor opdiening.
CURRIED SPINACH AND PEANUT BUTTER:
Mchicha TANZANIA
This Tanzanian recipe for Curried Spinach and Peanut Butter is one of the more than 260 African recipes contained in the African Recipes Cookbook
INGREDIENTS FOR THIS TASTY SPINACH RECIPE
·2 lbs spinach
·1½ oz peanut butter
·1 tomato
·1 onion
·2 tsp curry powder
·1 cup coconut milk
·3 Tbsp cooking oil
·1 tsp salt
HOW TO PREPARE THE SPINACH
Wash the spinach, roll leaves together and chop.
Pop the tomato in boiling water for 30 seconds to 1 minute, peel and chop.
Peel and chop the onion.
Mix the peanut butter with the coconut milk.
Heat the oil over medium heat in a large frying pan.
Add the onion, tomato, salt and curry powder and sauté for 5 minutes, or until the onion becomes soft and translucent.
Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.
Add the peanut butter and coconut milk mixture.
Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.
The curried spinach and peanut butter may be served as a side dish, or as a full meal when served with rice, porridge or samp and beans.
GESTOOFDE BEETBLARE:
4 persone
1 bondel beetblare [spinasie/kool]
25 ml margarien
1 ui gesny
25 ml tamatiepasta
Sout en peper na smaak
Was die groente goed, dreineer en kook in bietjie water tot sag.
Dreineer goed.
Die kool kan in olie gebraai word i.p.v. gekook.
Smelt die margarien en braai die ui tot sag en effens bruin.
Voeg die tamatiepasta, groente, sout en peper by.
Meng deeglik en verwarm goed.
Bedien warm met stampmielies, mielierys of pap en vleis.
MOROGO MET BUTTERNUT:
6 persone
500g spinasie of beetblare, gewas en gekap
100ml water
100ml gekapte grondboontjies
1 ui, gekap
400g butternut, in blokkies gesny
75 ml melk
20g margarien
3 ml kaneel
1 kop gekookte water
50g suiker
Sout en peper na smaak
Plaas spinasie in ‘n braaipan, voeg die kookwater, grondboontjies en
ui by.
Kook vir 10 minute of tot water verdamp het.
In ‘n ander pan, voeg die melk en butternut en stoom oor lae hitte
tot sag.
Voeg die margarien en kaneel by.
Roer versigtig deur.
Voeg die spinasie by en roer versigtig deur.
Bedien warm.
GREEN BEAN BOBOTIE:
500g (about 1 pound) green beans (sliced in any way you prefer)
2 medium onions (cut in rings)
2 tablespoons butter
1 tablespoon curry powder (as hot as you prefer)
1 teaspoon salt
pinch black pepper
1 tablespoon sugar
2 tablespoons vinegar
1 thick slice bread
1 cup milk
2 eggs (whisked)
Cook the green beans until they are soft. Sauté onions in butter. Remove onions from heat and stir curry powder, salt, pepper, sugar and vinegar into onion mixture. Soak bread in milk and mix this into the green beans. Add onion mixture and eggs to the green beans and stir well. Put mixture in greased oven dish and bake at 180°C until set.
OF IN JOU PLATBOOM SWARTPOTJIE, oor matige kole, bedek met deksel of swaargewig foelie. Loer maar kort-kort of dit gaar is en nie aanbrand nie. Tot kinders hou hiervan, al is hulle nie lief vir groente nie.
KOOL IN FOELIE:
1 medium groote koolkop
125ml regte botter
1 houertjie room
Aromat
1 koppie kaas in skywe gesny
Verwyder die buitekantste blare.
Sny die koolkop in skywe so 3cm uitmekaar soos wat jy 'n knoffelbrood sal sny.
Moenie deursny tot onder nie. Die koolkop moet nog onder aanmekaar wees.
Sny die botter in skywe en pak in die gleuwe saam met die kaas onderskeidelik.
Sprinkel mildelik met Aromat, knoffelsout of enige ander geurmiddel waarvan jy hou.
Gebruik nou twee lang stukke swaar foelie en plaas dit oormekaar in die vorm van 'n kruis. (Blink kant binne)
Vou die kool nou versigtig toe en maak seker daar is nerens 'n gaatjie nie.
Los net 'n klein opening aan die bo-kant.
Gooi nou die room by die opening in en maak die kool deeglik toe.
Dit is belangrik dat die kool baie goed toegedraai is.
Gebruik meer foelie indien nodig.
Sit die koolkop nou in die kole en bak so ongeveer 'n 1uur.
Die kool sal heerlik sag wees en is 'n treffer.
Tot die kinders eet kool!
MAKLIKE GROENTEGEREG:
2 blikkies groenboontjies
2 blikkies aspersies
1 medium bottel smeerkaas
sout en peper na smaak
Gooi alles bymekaar en verhit op jou gassstoof of op die vuur. Makliker kry jy nie en dit is regtig lekker!
GROENBOONTJIE LEKKERTE BY BRAAIVLEIS:
'n Pakkie Groenbone (dun tipe)
4 – 6 huisies knoffel, fyn gesny of gerasper
1 middelslag ui, fyngekap
sout en peper na smaak
3 teelepels bruin asyn
3 teelepels olie
½ pakkie spek, fyngekap en bros gebraai
Amandelvlokkies, opsioneel vir garnering
Metode
Kook die boontjies ongeveer 15 minute tot NET sag. Spoel af met koue water en dreineer baie goed. Meng die olie, asyn, sout en peper met die knoffel en uie. Gooi oor die boontjies in ‘n mooi plat glasbak. Roer die brosgebraaide spek deur die bone en sprinkel amandelvlokkies (of enige ander neute) bo-oor vir garnering. Laat staan oornag in yskas en bedien volgende dag. Heerlik.
DRIE PAMPOENGEREG:
Botterskorsies
Patats
Baby Marrows
1 Pak bruin uiesoppoeier
1 Pakkie room
Skil pampoene en meng deurmekaar, gooi soppoeier bo-oor en meng deur.
Dan volg die room. Maak gaar tot pampoen sag is en sousie lekker dik is
.
MIELIETERT OOR DIE KOLE:
• 2-liter baie dik kaassous
• 500g gerasperde cheddarkaas
• 500g gesnipperde spek
• 1 groot ui, fyn gesny
• 2 groot pakke kaas-en-uie Simba skyfies
• 3 blikke babamielies, gesny
• bietjie olie om spek en ui in te braai
Braai die spek tot lekker bros en soteer die ui. Maak die Simba skyfies fyn en meng die ui in. Sny die babamielies in ronde wieletjies. Meng nou die kaassous en al die ander bestanddele. Skep in swartboom pot en bak by lou tot matig totdat tert gestol is. Garneer met sprietuie.
PAMPOENPOFFERTJIES IN STROOP: (Annelise)
(Hierdie resep is baie lekker saam met enige tipe gekookte kos, en braaivleis)
500 ml fyngemaakte pampoen
250 ml bruismeel
10 ml bakpoeier
2 ml sout
kookolie
15 ml botter
325 ml suiker
200 ml melk
40 ml mielieblom
175 ml koue water
kaneel
Meng pampoen, bruismeel, bakpoeier, sout en eier deeglik. Skep teelepels in warm kookolie. Braai goudbruin en gaar.
Dreineer op kombuispapier en skep op opdienskottel.
Verhit botter, suiker en melk tot kookpunt.
Los mielieblom in water op en roer in ‘n straaltjie by melkmengsel. Verhit tot kookpunt en skep oor koekies. Dien warm op.
SPINASIE IN PLATPOTJIE: [Mariaan Wentzel]
Braai die volgende saam in bietjie olie en 2 eetl. margarien, in ‘n platboompot
2 groot uie (fyngesny)
2 pakkies sampioene (gekerf)
1 pakkie spek (fyngesny – opsioneel)
Skep uit en voeg 2 bossies spinasie (Fyngekerf en goed afgespoel) by die olie wat in die pot is. Roerbraai tot die spinasie begin sag word.
Meng 1 houertjie room met 1 pakkie Potato Bake (sour cream & chives is nogal lekker) en voeg dit by die spinasie.
Kook tot die begin verdik. (Jy kan ipv die room ook gewone melk gebruik, veral as jy in die boendoes is, werk langlewe melk net so goed.)
WENKE:
Wat ek baie keer doen as ons gaan kamp, dan sny en braai ek klaar vooraf my groen rissies en my sampioene, en dan sit ek dit in plastiese sakkies wat ek dan “vacuum seal” en dan vries ek dit, en dan kan ek dit gebruik soos wat ek dit nodig het, en as die groen rissies en die sampioene nou so klaar gekerf van gebraai en verseël is, dan vat dit baie minder plek ook in die vrieskas as wanneer jy die heel groente sou saampiekel.
Ons het al tot fondue gehou so rondom die kampvuur. En ‘n lekker Chinese braai is ook lekker. Ek kerf en blansjeer dan ook my groente klaar vooraf by die huis en “vacuum seal”, en vries dit.
SKORSIE VERRASSING:
1 skorsie per persoon
1 eier per persoon
Gerasperde cheddar kaas
Paar stukkies brosgebraaide strepiesspek/blikkie gesnyde sampioene
Sout en peper na smaak
Maak so:
Sny aan die steeltjie kant ‘n dekseltjie af en hou eenkant.
Haal pitte uit.
Strooi sout na smaak binne en breek die eier in die holte.
Sprinkel spekrepies/sampioene en kaas oor.
Sprinkel sout en peper oor en plaas die dekseltjie terug op die skorsie.
Steek dit vas met ‘n paar tandestokkies.
Draai die skorsie toe in foelie en plaas in die kole.
Bak tot ‘n tandestokkie maklik deur die vel van die skorsie steek.
Haal uit en bedien.
BOONTJIE-EN-SAMPIOEN KASSEROL:
250ml suiker boontjies
50ml botterboontjies
2 uie
2 knoffelhuisies
250g sampioene
15ml mielieblom
160ml droe rooiwyn
500 ml water
5ml gemengde speserye
5ml basiliekruid
10ml suiker
2 groot tamaties
30ml pietersielie
sout en swartpeper
Soteer die uie, knoffel en sampioene vir 4-5 minute en gooi die mielieblom en rooiwyn by. Gooi die water by en laat kook tot die sous verdik. Meng die boontjies, kruie, suiker, sout en swartpeper in en laat prut vir 30 minute. Gooi tamaties en pietersielie by, bedek en prut 10 minute. Bedien op rys.
ROERBRAAIGROENTE MET APPELSAP EN KNOFFELBOTTER:
45ml sonneblomolie
5ml donker sesamolie
1 groot ui, in dun ringe gesny
2 knoffelhuisies, fyn gedruk
200g wortels, in julliene repies gesny
klontjies knoffelbotter
350g geskilde murgpampoentjies in julliene repies
200g wit sampioene, in skyfies gesny
500ml lensiespruite
125g mangetout, skoongevee
250ml onversoete appelsap
15ml mielieblom
30ml sojasous
geroosterde sesamsaad
Verhit die olies in 'n groot braaipan. Voeg die uie, knoffel, wortels en murgpampoentjies by en roer aanhoudend oor medium hitte vir ongeveer 5 minute. Voeg die sampioene, spruite en mangetout by en roer nog vir 5 minute of tot alles glansend en gaar, maar nog bros is. Meng die appelsap, mielieblom en sojasous en voeg by. Roer tot die sous begin dik word en kook. Skep die groente uit in 'n groot, warm opdienskottel en strooi sesamsaad oor.
LIP-AFLEK KAASPAMPOEN:
4 groot skywe pampoen, ongeskil
90ml bruinsuiker
60ml botter
100g grondbone
1 vanielje peul in lengte verdeel en dan gehalveer
125g bloukaas, gekrummel
Verhit 'n swart platboompot. Braai die pampoen in die suiker, botter en vanielje stadig tot dit deurskynend en sag is. Gebruik 'n eierspaan om die pampoen om te keer - dit moet heel bly. Voeg grondbone en bloukaas by. Sodra die kaas gesmelt is, verwyder die pampoen van die vuur of stoof en bedien warm. Lewer 4 porsies.
SOETPATATS BY BRAAI:
3 groot patats (geskil en in dik skywe gesny)
3 x eetlepels botter
½ koppie suiker
½ koppie melk
½ koppie water
½ teelepel sout
½ teelepel koeksoda
2 teelepels suurlemoensap
1. Roerbraai botter en suiker tot karamel. Voeg melk, water, sout, kremetart en suurlemoensap by (roer deur en oppas dat die mengsel nie oorkook nie).
2. Sit skywe patats in die sous en sit die deksel van die kastrol op. Draai plaat laag en laat patats kook tot sag, maar steeds souserig. Bedien saam met kerrievleis of hoender en natuurlik saam met snoek is dit hê
GROENTE BYGEREG BY 'N BRAAI:
Neem 'n groot stuk foelie en sit vars groente van jou keuse, opgesny, in die middel. (Uie, wortels, patats, kool......)
Gooi 'n koppie of twee wyn oor en kruie na smaak.
Vou toe en bak oor matige vuur vir sowat 30 min. - draai "pakkie" so twee maal om gedurende hierdie tyd.
Groente kan net so voorgesit word, of vir variasie, maak die pakkie oop en los aan kant van vuur, gooi 'n handvol gerasperde kaas bo-oor en bedien sodra kaas gesmelt het.
GEROOSTERDE TAMATIES AS BYKOS BY BRAAIVLEIS:
Petro van der Westhuizen
4 groot of 8 middelmatige tamaties, horisontaal middeldeurgesny
8ml sout
65 ml droë broodkrummels
... 125 ml cheddar, gerasper
25 ml margarien
Skep vleis uit tamaties en meng met die ander bestanddele behalwe kaas. Vul tamaties met mengsel en gooi kaas bo-oor. Maak toe in foelie en sit op rooster. Braai vir 10 minute tot skil lostrek.
BLOMKOOL VINDALOO:
30g uitgebraaide varkvet
1 knoffelhuisie, gekneus
250g uie, geskil, in skywe gesny
12.5ml matige kerriepoeier 25ml tamatiepasta
12.5ml suurlemoensap
1 groot blomkool, in blommetjies, gewas
100ml sultanas
30g kasjoeneute
Verhit varkvet in `n pan en soteer knoffel en uie daarin vir 3-4 minute.
Voeg kerriepoeier by en roer oor hitte vir nog `n minuut.
Verwyder van hitte en voeg tamatiepasta, suurlemoensap en 300ml water by.
Voeg blomkool, sultanas en neute by en verhit tot kookpunt.
Sit deksel op en verlaag hitte.
Prut vir 20-25 minute.
Sit voor saam met `n vleisgereg en rys. ·
BLOMKOOL PLAATKOEKIES -BILTONG EN ROOMKAAS: [ONBEKEND]
200g koekmeel
3g bakpoeier
2 sprietuie, fyngekap
1 eier 125ml melk
150g blomkool, geblansjeer, grof gekap
100g beesbiltong
20g roomkaas met grasuie gegeur
sout en peper vir smaak
sonneblomolie vir braai
Meng die meel, bakpoeier, sprietuie, eier en melk saam. Voeg sout en peper by na smaak. Verhit die olie in `n braaipan.
Skep die mengsel met `n lepel in die pan en braai dit aan albei kante tot goudbruin. Die plaatkoekies sal oppof wanneer dit
gaar is.
OPDIENING:
Plaas die plaatkoekies op `n bord met lae biltong en roomkaas tussen in. Lewer 6 groot plaatkoekies.
MURGPAMPOENTJIES BY JOU BRAAIVLEIS:
Hierdie resep is eenvoudig heerlik om voor te berei, veral by braaivleis as jy nie lus vir sukkel is nie.
2 pakkies murgpampoentjies (lang groenetjies) in lengte gehalveer
1 pakkie tamatieroomsop
1 houer (250 ml) room
1. Pak gehalveerde murgpampoentjies in `n glasbak, enkellaag
2. Strooi droë tamatieroomsop bo-oor - dit kan maar lekker dik lê
3. Gooi houertjie room bo-oor alles
4. Bedek met deksel / foelie
5. Bak in oond vir 90 minute teen 140°C.
6. Die pampoentjies moet sag wees as gaar en die room sal dik wees. Dit lyk vreeslik mooi met die groen, rooi en wit kombinasie op die bord.
ETTA SE HEERLIKE GROENBONEGEREG:
500 g groenbone
125 g gekapte spek
250 g gesnyde sampioene
3 koppies witsous
Aromat en swartpeper
1 gekapte ui
Die helfte van ’n groot pak niknaks
Gerasperde kaas.
Metode:
1. Kook groenboontjies tot sag.
2. Gooi water af.
3. Braai spek, uie en sampioene saam.
4. Meng boontjies, uie, spek sampioene en niknaks saam.
5. Gooi die geurmiddel by en meng goed.
6. Meng 1/5 van die witsous met die boontjies.
7. Skep dit in ’n glasbak.
8. Gooi die res van die witsous oor en strooi die kaas oor.
9. Bak tot dit deur warm en die kaas gesmelt is. (8 porsies)
MIELIES OP DIE ROOSTER:
'n Wonderlike manier om die mielies voor te sit is om dit in die natuurlike skil of dop te braai.
Dit behou die natuurlike soetigheid, smaak en tekstuur van die mielie.
Skil na gaar en smeer met hope botter, sout en bietjie swart peper.
SAMPIOEN-ROERBRAAI: [BRAAI DAG - BAREND VAN HEERDEN]
4 uie, in blokkies gesny
2 eetlepels olyfolie
5 huisies knoffel, gekap
1-2 eetlepels vars gemmerwortel
2 murgpampoentjies, in die lengte gesny
1 geel soetrissie
1 rooi soetrissie
250g wit knopiesampioene, in kwarte
½ blokkie groente-ekstrak, verkrummel
75-100ml water
2 eetlepels vars koljander, gekap
2 teelepels mielieblom, gemeng met 2-3 eetlepels water
Roerbraai die uie met 'n klein bietjie van die olie oor matige hitte vir 'n kort tydjie. Voeg die helfte van die knoffel en gemmer by, dan die murgpampoentjies en rissies en braai totdat die pampoentjies krakerig, maar sag is. Haal uit die pan. Voeg die oorblywende olie by en roerbraai die sampioene met die orige knoffel en gemmer. Kook vir slegs 'n paar oomblikke sodat die sampioene nog hard is. Sprinkel die ekstrak by en voeg weer die uie en murgpampoentjies by.
Voeg geleidelik die water en mielieblompasta by. Kook 'n paar oomblikke terwyl jy roer totdat die vloeistof begin verdik. Geur die gereg met sojasous en koljander. Bedien onmiddellik.
SAMPIOENFEES:
1 250gr knoppies sampioene gewas
2 Eetlelpels botter of margarien
Foelie
Sout en peper na smaak
Draai die sampioene, gespik met die botter en gesmaak met die sout en peper toe in die foelie. Plaas eenkant op die rooster na die eerste klomp vleis van die rooster verwyder is en draai die pakkie gereeld sodat die hitte eweredig versprei. Wanneer die tweede sarsie gaar is, is die sampioene sag en sappig. Gebruik die sous in die pakkie om oor die vleis te gooi terwyl dit in die pan met ‘n goeie skoot wyn
RISSIE MEILIES:
4 porsies
Bestanddele:
4 mielies, skoongemaak
100 g botter
1-2 teelepels fyn rissies
knypie sout
Metode
Smelt die botter in ’n bakkie.
Verf die mielies met die botter en braai oor warm kole tot gaar. Verf gereeld met botter.
Sprinkel die fyn rissies en sout oor en sit warm voor.
EENVOUDIGE BONE EN MIELIEGEREG: [KOOKKUNS]
Braai ’n ui, soetrissie en rissie wat in blokkies gesny is saam in 20 ml olyfolie tot sag.
Gooi 1 blikkie baked beans en een blikkie mielies by.
Kook oor baie lae hitte tot alles is.
Bedien op bruinrys en strooi gerasperde kaas oor.
Genoeg vir 4 persone
ROMERIGE SPINASIE:
1 medium groot uie, opesny in blokkies
1 groot bondel spinasie, in growwe repies gesny
50 ml Suurlemoensap
Sout en suurlemoen growwe peper
250ml room
1. Braai die ui net tot deurskynend (‘n wok werk fantasties vir hierdie resep).
2. Braai die spinasie vir 1minuut saammet die ui.
3. Voeg sout & suurlemoen peper by.
4. Voeg die suurlemoensap & room by en laat dit prut vir ongeveer 5 minute of totdat die mengsel romerig is (in plaas van waterig).
Variasies:
‘n blikkie sampioene ka nook lekker werk met die resep (voeg die gedreineerde sampioene by na die spinasie).
‘n klein pakkie opgesnipperde spek of selfs ham sal ook lekker werk.
WORTELS MET DRUIWE: [KOOKKUNS]
100 ml botter
15 ml mielieblom
100 ml heuning
10 ml suurlemoensap
1 kg gaar warm jong worteltjies
300 g druiwekorrels
Smelt die botter. Roer die mielieblom by tot glad. Voeg die heuning en sap by en roer oor matige hitte tot dit begin kook. Voeg die wortels en druiwe by en roer totdat dit deurwarm en geglaseer is. Bedien dadelik.
ERTJIE KROKETTE:
'n lekker en maklike resep vir' n vinnige bygereg.
100 gram van gekookte ertjies,
2 groot aartappels,
twee eetlepels van die brood krummels van die deeg te meng, twee eetlepels gerasperde parmesaan kaas,
twee eiers,
sout, peper ,
half ui.
Vir die breading twee eiers, meel en broodkrummels.
Oorvloedige saad olie vir braai.
Sny die helfte van die ui in dun repies, schiacciateci met gekookte aartappels en meng die ertjies. Toe voeg die eiers, kaas en broodkrummels by, roer deeglik en voeg sout en peper. Gaan langwerpige krokette te vorm, dan die eier beslag.
Duik in meel, weer in die eier, dan in broodkrummels. Voort te gaan soos volg tot die einde van die deeg. Neem baie warm groente-olie in 'n pan en sit die krokette om te kook en om versigtig om nie te spat. Draai dit een keer en kook oor 2 / 3 minute per kant. Bon Appetit!
ROOIKOOL: [(Millie Lombard en Susan Loots]
Bestanddele
1 Rooikool
1 Ui gekap
1 Tamatie
1 Pakkie Bacon
1 Bakkie Room
Sout en peper na smaak
Metode
Sny kool en kook vir 20 minute is asyn water.
Gooi asyn water af en kook kool tot sag in water.
Gooi water af.
Braai in 'n ander pot ui tot bruin in olie.Voeg bacon by en braai tot bros.
Voeg gekapte tamatie by.
Voeg kool by en braai vir paar minute.
Voeg room by en laat prut vir 5 tot 10 minute.
Geur met sout en peper na smaak.
SPINASIEGEREG:
Bestanddele
1 Bos Spinasie
1 k Gerasperde Kaas
1 pakkie SampioenSop
4 Aartapples
1 Ui
1 k Melk
Metode
Kook aartappels, spinasie en ui tot gaar.
(Indien verkies kan spinasie fyn gesny word).
Voeg gesnipperde sampioene by.
Maak sop aan met 1 k melk en voeg by spinasie.
Kook goed deur en voeg kaas by.
Gooi in oondskottel om te bedien.Kaas kan bo-oor gestrooi word en 'n paar minute verbruin word in oond.
SPINASIE EN TAMATIE RYS: [Onbekend]
Bestanddele
2 e Olyf Olie
1 Ui fyn gekap
1 t Knoffel fyn gekap
3 k Hoender aftreksel
2 e Tamatie Puree
1 k Tamatie gekap
½ k Fyngekapte Spinasie
1 k Rys
Metode
Verhit die olie in pan.
Voeg die ui by en braai tot sag.
Voeg knoffel saam en braai vir nog 2 minute.
Voeg al dioe ander bestanddele by.
Verminder hitte sit deksel op.
Prut vir 25 tot 30 minute totdat rys sag is en meeste vloeistof weg is.
Bedien warm.
.PATAT EN MANGOGEREG: [KOOK MET BLIKKIES EN PAKKIES]
1 x 200g pak droë mango
500ml lemoensap
5ml gerasperde lemoenskil
250ml droë wit wyn
15ml bruinsuiker
15ml wynasyn
15ml lemoenlikeur
30ml botter
4 gaar soetpatats, in skywe gesny
Plaas mango, lemoensap, skil en wynasyn in 'n klein kastrolletjie en
prut 20 minute totdat mango sag is.
Plaas suiker in aparte kastrol en laat karamelliseer.
Dreineer mango en voeg vloeistof saam met asyn en likeur by karamelmengsel.
Roer goed totdat suiker opgelos is.
Voeg klontjies botter geleidelik by totdat sous effens dik en glansend is.
Skep mango en patat versigtig in sous en verhit.
Lewer 4 porsies.
MEKSIKAANSE GROENTEGEREG: [KOOK MET BLIKKIES EN PAKKIES]
1 x 410g blik tamatie en uie smoor
1 x 410g blik gespikkelde of rooi nierboontjies, gedreineer
15 - 20ml rissiesous
250ml gerasperde cheddarkaas
1 x 200g pak Big Corn Bites-skyfies
Verhit tamatie en uie smoor en nierboontjies.
Geur met rissiesous
Skep in middel van vlak oondskottel en strooi kaas bo-oor.
Plaas onder element van oond om kaas te smelt/bedek met foelie en sit op rooster totdat kaas gesmelt het.
Rangskik Big Corn Bites rondom en sit dadelik voor.
Lewer 6 porsies
VARIASIE:
Braai ekstra ui en knoffel en voeg by tamatiemengsel.
'n Blik tamatie en uie smoor met rissies kan gebruik word.
Dien op in 6 individuele bakkies.
SUIKERMIELIEBREDIE:
25ml olie
1 ui, fyn gekap
500g maalvleis
5ml sout
2ml peper
1 vleisekstrakblokkie
225ml kookwater
2 aartappels, geskil en in blokkies
410g (1 blik) roomsoort suikermielies geroosterde tamatieskywe
Verhit die olie in ‘n swaarboomkastrol. Soteer die ui in die olie totdat dit ligbruin en deurskynend is. Voeg die maalvleis by en verbruin dit. Roer dit gereeld om sodat dit nie aanbrand nie. Geur met sout en peper. Los die vleisekstrakblokkie op in die kookwater en voeg dit saam met die aartappel blokkies en suikermielies by die vleis. Plaas die deksel op en stowe dit 20-25 minute lank oor lae hitte. Roer af en toe om. Skep die bredie uit in ‘n warm opskepskottel. Garneer die gereg met geroosterde tamatieskywe. Bedien warm.
GROENBOONTJIEBREDIE:
750 g. skaapnek.
15 ml. koekmeelblom.
15 ml. olie.
2 uie, gekap.
200 ml. vleisaftreksel.
7 ml. sout.
varsgemaalde swartpeper, na smaak.
750 g. tot 1 kg. groenbone, gekerf.
4 aartappels, geskil en in stukke gesny.
15 ml. suurlemoensap.
Verhit olie in swaarboomkastrol, rol vleis in meelblom en braai tot bruin. Voeg uie by en soteer. Voeg warm vleisaftreksel en res van bestanddele by, bedek en prut 1 1/2 tot 2 uur lank of totdat vleis sag is. Indien verkies kan aartappels met 'n vurk fyngedruk word.
Lewer ses porsies.
GROENBOONTJIEBREDIE: [BOEREKOS - DINE VAN ZYL]
Bestanddele:
1½ kg stowe lamsvleis [skaapstertjie werk ook lekker hierin]
1 groot ui
2 knoffelhuisies, fyngestamp
1 kg groenboontjies, fyngekerf
½ t fynkaneel
1 t fyn sout
½ t varsgemaalde swartpeper
4 medium grootte aartappels, in kwarte gesny
½ k louwarm water
Metode:
1. Smoor die stowe lamsvleis in kookolie met ‘n gekapte ui en knoffel.
2. Kerf die boontjies fyn, kook dit vir ‘n paar minute in water, dreineer en voeg dit by die vleis.
3. Strooi dan die kaneel, sout en peper oor.
4. Jy kan ook koljander, kruinaeltjies en neutmuskaat byvoeg.
5. Sit die aartappels bo-op, giet louwarm water oor en laat prut tot gaar.
Opdiening:
Die bredie word op rys bedien.
SUIKERBOONTJIEBREDIE: [kookkuns]
250 g suikerboontjies
20 ml sonneblomolie
1 groot ui, in dun skywe gesny
500 g skaap of lamsvleis, in blokkies gesny
10 ml fyngedrukte knoffel
5 ml sout, of na smaak
1 groen rissie, gekap
20 ml tamatiepasta
200 ml water
5 ml suiker
Week suikerboontjies oornag in koue water. Dreineer en kook in genoeg water om te bedek tot taamlik sag, sowat 1 uur. Verhit olie intussen in groot kastrol en smoor ui 5-10 minute tot goudbruin. Voeg vleis wat deeglik gewas en gedreineer is by saam met knoffel, sout en rissies en maak nog 40-45 minute gaar of tot vleis sag maar nie Voeg suikerboontjies by en maak nog 10 minute gaar. Voeg tamatiepasta gemeng met water en suiker by en maak nog 10-15 minute gaar of tot sous goed gemeng is. Sit voor met witrys en atjars.
Porsies 6
SAMPIOEN-ROERBRAAI: [Barend van Heerden]
4 uie, in blokkies gesny
2 eetlepels olyfolie
5 huisies knoffel, gekap
1-2 eetlepels vars gemmerwortel
2 murgpampoentjies, in die lengte gesny
1 geel soetrissie
1 rooi soetrissie
250g wit knopiesampioene, in kwarte
½ blokkie groente-ekstrak, verkrummel
75-100ml water
2 eetlepels vars koljander, gekap
2 teelepels mielieblom, gemeng met 2-3 eetlepels water
Roerbraai die uie met 'n klein bietjie van die olie oor matige hitte vir 'n kort tydjie. Voeg die helfte van die knoffel en gemmer by, dan die murgpampoentjies en rissies en braai totdat die pampoentjies krakerig, maar sag is. Haal uit die pan. Voeg die oorblywende olie by en roerbraai die sampioene met die orige knoffel en gemmer. Kook vir slegs 'n paar oomblikke sodat die sampioene nog hard is. Sprinkel die ekstrak by en voeg weer die uie en murgpampoentjies by.
Voeg geleidelik die water en mielieblompasta by. Kook 'n paar oomblikke terwyl jy roer totdat die vloeistof begin verdik. Geur die gereg met sojasous en koljander. Bedien onmiddellik.
KOOL EN TAMATIESMOOR: (Selfs vir mense wat nie kool eet nie)
Sny kool fyn soos vir koolslaai. Smoor fyngesnyde uieringe en kool saam totdat kool amper sag is. Gooi een blikkie tamatie en uie smoor by. Kook deur. Kool moenie pap wees nie. Bedien warm.
ROSALINE KOOPMAN SE SOETPAMPOEN: [BOEREKOS – DINE VAN ZYL]
‘n Oondskottel vol boerpampoen, opgekap
125 g botter
2 E bruinsuiker
2 E heuning
½ k groengemmer
2 stukkies pypkaneel
Pak die oondskottel vol boerpampoen.
Stippel blokkies botter oor en geur met die res van die bestanddele.
Bak in die oond teen 180º C tot karamelagtig of in jou platboompot buite op die kole.
INGE SE ROOIKOOL EN APPEL: [BOEREKOS]
1 fyngekapte kool
1 fyngekapte ui
1 gerasperde groenappel
Bietjie water
Sit al die bestanddele in ‘n pot en kook tot sag.
KERRIE PYNAPPEL:
2kg vars pynappel in blokkies gesny
4 uie gekerf
2 kop water
1 kop asyn
Kook saam tot pynappel sag en half fyn is.
VOEG BY:
3 kop suiker
1 e kerriepoeier
1 t sout
2 t mosterd [poeier of aangemaak]
Kook goed deur en bind met 3 e maizina.
Heerlik saam met vleis.
SWEET POTATOES AND PECANS:
1 ½ lbs Sweet Potatoes
¼ Cup Toasted Pecans, chopped
1 Lime
¼ Cup Pineapple Juice
¼ cup Honey
Dash of cinnamon
Coat grill with non-stick cooking spray and pre heat.
In a bowl, mix together juice from lime, pineapple juice, honey and cinnamon. Add salt and pepper to taste.
Cut sweet potatoes into ½” thick slices. Lightly brush potato slices with juice mixture. Grill over direct heat for about 15 minutes turning every 5 minutes.
Place Pecans on aluminum foil and fold edges and seal. Grill for 4-5 minutes.
Transfer potatoes onto a serving platter, add pecans. Toss with juice mixture.
GROENTEGEREG SONDER MOEITE:
2 blikkies groenboontjies
2 blikkies aspersies
1 medium bottel smeerkaas
sout en peper na smaak
Gooi alles bymekaar en verhit op jou gassstoof of op die vuur. Makliker kry jy nie en dit is regtig lekker!
GEURIGE KOOL:
1 klein koolkop, gekerf
2 wortels, gerasper
2 uie, gekerf
1 kg maalvleis
1 pakkie hoendernoedelsop
5 ml borrie
2 eetlepels kerrie (matig)
1 teelepel sout
1 ml swartpeper
4 eetlepels botter
125 ml room
Gebruik ´n groot braaipan. Braai die uie in 4 eetlepels botter tot ligbruin. Voeg die kool by en roerbraai vir ongeveer 30 minute. Voeg nou vleis, wortels en geurmiddels by. Maak sop aan met 500 ml water en gooi helfte by. Prut vir 30 minute en gooi af en toe van die res van die sop by - of as dit nodig is kan meer water by gegooi word (moenie laat dit brand nie). Roer die room by. Bedien met “neut” gegeurde rys of vars broodjies en 'n mengelslaai.
OUMA NAKKIE SE GROENBOONTJIES:
1 middelslag ui, gekap
500g groenboontjies, gekerf
1 klein, ryp tamatie, geskil en gekap
sout en swart peper
1 med. grootte aartappel, geskil in blokkies gesny
kookwater
5ml margarien
10ml gekapte pietersielie
1 heel skaapstertjie [opsioneel, maar verleen besonderse smaak aan boontjies]
Braai ui liggies in 'n kastrol en voeg die groenboontjies, tamatie, aartappel, sout, peper en 'n bietjie kookwaterby indien nodig. Meng die groente liggies. Roer die margarien en pietersielie by. Sit warm voor.
PIESANG-PATAT:
2 koppie gaar patat
1 piesang, in skywe gesny
1 eier . geskei
2 e botter
2 e suiker
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.
PINEALLPE CURRY: [BAIE LEKKER EN IETS ANDERS]
1 tbsp uncooked long-grain or basmati rice
50g/2oz coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
1 x 7.5cm/3in cinnamon stick
1½ tsp fenugreek seeds
½ tsp cloves
½ tsp cardamom seeds (from about 10 green pods)
½ tsp black mustard seeds
1 tsp whole black peppercorns
3 dried red Kashmiri chillies
1 tsp ground turmeric
For the pineapple curry
4 tbsp vegetable oil
25g/1oz finely chopped garlic
100g/3½oz onions or shallots, peeled, finely sliced
1 x 5cm/2in cinnamon stick, broken into smaller pieces
24 fresh curry leaves (available from some Asian supermarkets)
6 x 2.5cm/1in slices pandan leaf (available from some Asian
supermarkets)
3 tbsp roasted Sri Lankan curry powder (see above)
1 tsp ground turmeric
1 x 400ml/14fl oz can coconut milk
650g/1lb 7oz pineapple chunks
4 green cayenne chillies, peeled, finely sliced
1 tsp salt
Preparation method
1. For the roasted Sri Lankan curry powder, heat a heavy-based,
deep-sided frying pan over a medium heat. Add the uncooked rice
and cook for 2-3 minutes, shaking the pan regularly, until the rice is
toasted and pale golden-brown. Transfer the toasted rice to a large
mortar or spice grinder and set aside to cool.
2. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.
3. In the same pan, repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.
less than 30 mins
KITTA SE SOETSTOWE ANYSPATATS: [BOEREKOS]
Bestanddele:
800 g patats
250 g botter
1½ k suiker (of minder)
1 t anys
Metode:
Skil die patats en sit dit in soutwater, sodat dit nie swart word nie.
Smelt die botter in ‘n dikboom kastrol.
Dreineer die patats en gooi dit in die kastrol.
Bedek dit onmiddellik met suiker.
Strooi anys oor, sit die deksel op en stowe tot die patats deurskynend is.
Nota van Dine: nee o gonna, dis te soet vir my, ek sal baie minder suiker gebruik, maar die kameraspan het weggelê!
SOUSBOONTJIES: [BOEREKOS]
Bestanddele:
2 k droë heerboontjies, oornag geweek en gedreineer
1 k suiker
½ k asyn
2 E botter
½ t sout
¼ t swartpeper
1 t mielieblom in ½ k water aangemaak
Metode:
Bedek die heerboontjies met water en kook tot dit sag is.
Voeg die suiker, asyn, botter, sout en swartpeper by.
Verdik dit met die mielieblom.
OUTYDSE GESTOOFDE PITPERSKES: [BOEREKOS]
Bestanddele:
500 g droëperskes, pit in [gebruik gewone droë perskes, as jy nie pitperskes het nie]
½ t sout
1 E suiker
1 t mielieblom, opgelos in ½ k water
Metode:
Was die droëperskes af.
Voeg sout en suiker by en bedek met water.
Kook dit lank tot dit sag is.
Verdik die sous met mielieblom wat in water opgelos is.
GESTOOFDE BOERBONE:
2 Kop. gesnipperde boerboontjies.
1 El. gekapte groenrissies.
1 Ui
2 middelmatige aartappels.
1 el. Botter
Metode:
Plaas boontjies in kokende water en kook 10 minute.
Dreineer. Voeg 1 kop. water, die gesnipperde ui en die aartappels by met sout na smaak.
Kook oor lae hitte tot al die water geabsorbeer is.
Voeg die botter by en druk fyn.
LEMOENPATAT OOR DIE KOLE:
1 klein patat . goed afgewas . nie geskil nie
20ml botter
3ml lemoenskil . gerasper
Plaas die patat op ‘n stukkie tinfoelie wat groot genoeg is sodat die patat goed daarin 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.
WORTELS MET DRUIWE: [KOOKKUNS]
100 ml botter
15 ml mielieblom
100 ml heuning
10 ml suurlemoensap
1 kg gaar warm jong worteltjies
300 g druiwekorrels
Smelt die botter. Roer die mielieblom by tot glad. Voeg die heuning en sap by en roer oor matige hitte tot dit begin kook. Voeg die wortels en druiwe by en roer totdat dit deurwarm en geglaseer is. Bedien dadelik.
GEBAKTE LEMOENWORTELS: [Onbekend]
Bestanddele
750 g Baba Wortels
3 e Bruin Suiker
3 e Margarien
3 e Lemoensap
Metode
Voorverhit oond tot 180º C. Kook die wortels tot sag. Smelt margarien in pan.
Roer suiker en lemoensap in. Plaas die wortels in 'n oondvaste bak. Gooi suiker mengsel oor die wortels. Plaas bak in oond. Roer gereeld. Hou in oond tot wortels gekristalliseer is.
LEMOENWORTELS:
Bestanddele
5 groterige geelwortels, geskil en in blokkies gesny
knippie sout
100ml lemoensap
5ml gerasperde lemoenskil
75ml suiker
12,5ml vlapoeier
Metode
Kook die wortels in ’n bietjie water met ’n knippie sout tot sag. Gooi die water af.
Meng die res van die bestanddele en voeg by die wortels. Laat stadig kook tot die sous verdik.
Mikrogolfmetode
Plaas die wortels met ’n knippie sout in ’n glasbak met ’n deksel. Voeg 12,5 ml water by.
Plaas die deksel op en mikrogolf 10 minute by 100 % krag. Meng die res van die bestanddele en giet oor die wortels. Plaas die deksel op en mikrogolf nog 3 minute by 70 % krag.
GROENTEKOEKIES:
4 aartappels
2 grt tamaties/wortels
2 uie
5e meel
4 eiers
Sout en peper na smaak
Rasper die aartappels, uie en tamaties met growwe rasper.
Voeg die res van die bestanddele by en bak in warm olie tot ligbruin en gaar.
Jy kan hierby ook bietjie gerasperde kaas voeg of stukkies gaar gekrummelde Spekvleisrepies.
Jy kan i.p.v. die tamaties ‘n blikkie gedreineerde gemengde groente gebruik
VINNIGE KOOLGEREG:
1 middelslag koolkop
1 kop gerasperde kaas
4 eiers
Margarien/botter
Sout na smaak
Knypie gerasperde neut
Rasper die kool op die growwe kant van ‘n rasper.
Kook in soutwater vir 10 minute.
Maak intussen die witsous aan.
Klop die eiers en voeg by die witsous.
Voeg die kool by die witsous en eiermengsel.
Voeg die neut by.
Skep in gesmeerde skottel.
Strooi kaas bo-oor.
Plaas stukkies botter op.
Bak in matige oonde vir 20 minute.
Vir buitegereg:
Roerbraai die kool tot sag en gaar.
Roer die witsousmengsel by en laat goed deurkook.
Voeg die neut by en roer deur.
Roer stukkies botter deur.
Strooi kaas bo-oor en laat toe om te smelt.
TAMATIESMOOR MET EIERS: [TV BOEREKOS]
1 groot ui, gekap
1 E vet of botter
2 E suiker
10 ryp tamaties, skilletjies afgetrek en fyngekap
½ t sout
4 peperkorrels
6 koljanderkorrels
4 kruinaeltjies
Ook nodig: 6 eiers
Braai die ui in die vet en strooi suiker oor.
Voeg die tamaties by, geur met sout, peper, koljander en kruinaeltjies en sit die deksel op.
Smoor tot dit gaar en waterig is.
Breek die eiers in die tamatiesmoor, sit die deksel op en posjeer tot dit gaar is.
SPINASIEKOEKIES:
1. Klits 3/4 koppie water en 1 groot eier saam.
2. Voeg 1 en 1/2 koppie meel, 1 teelepel sout, peper en 1 teelepel bakpoeier by en meng.
3. Was spinasie af en sny in repe. Meng met deegmengsel.
4. Skep met 'n lepel in pan met voorafverhitte olie.
5. Bak aan elke kant tot bruin (net 'n paar minute aan 'n kant - dis vinnig gaar).
6. Dit lewer so 15+ koekies, afhangende hoe groot skeppe jy skep.
TAMATIE VERRASSING:
3 tamaties
½ kop melk
1 kop meel
1 eier
½t sout
Meng die sout, meel, eier en melk tot 'n slap deeg.
Doop skywe tamatie daarin en braai aan albei kante.
Skep gemaalde vleis en gebraaide uie bo-op en bedien warm.
Jy kan ook net stukkie kaas bo-op sit en laat smelt.
PAMPOEN ONDER KOMBERSIE: [BAIE LEKKER]
Verklein die resep volgens gesinsgrote.
Kook pampoen vir 10 minute.
Dreineer.
Smeer bakskottel ruim met botter en rangskik pampoen hierin.
Meng die volgende:
1½ kop suiker
1/4 kop meel
1e botter
1t bakpoeier
4 eiers
1 kop melk
Gooi oor die pampoen, strooi fyn kaneel oor en bak tot bruin en gestol by 180 grade C.
KRUMMEL PAMPOEN: [YUMMY!!!]
Kook pampoen sag en dreineer goed.
1 kop vars broodkrummels
plus minus ½ kop suiker na smaak
1e botter of margarien
Braai suiker, krummels en botter saam tot goudbruin.
Roer dan by gaar pampoen.
Laat 'n paar minute saam braai en bedien dadelik.
MIELIEKOEKIES:
Lewer 25 – 30 koekies
Menige kind is gaande oor ’n mieliekoekie en dis ’n wonderlike ete, bygereg of peuselhappie. Dis vinnig om te maak, so maak sommer dubbel, want dis ’n lekker happie vir ’n kosblik.
1 x 420 g-blik geroomde suikermielies
140 g (250 ml) bruismeel
5 ml bakpoeier
2 eiers
100 ml melk
sout en varsgemaalde swartpeper na smaak
125 ml fyngerasperde Cheddarkaas
45 ml olyfolie om te braai
1.Plaas die suikermielies in ’n groot glasbak en sif die droë bestanddele bo-oor.
2.Roer die eiers en melk by en meng deeglik. Geur na smaak en roer die kaas by. Dit is ’n redelike loperige beslag.
3.Verhit ’n braaipan oor matige hitte, voeg 10-15 ml van die olie by en laat dit warm word. Skep lepelsvol beslag op die bodem en braai tot borrels bo-op vorm. Draai om en braai tot goudbruin en gaar.
4.Dreineer op kombuispapier en hou warm. Herhaal met die orige beslag en voeg nog olie by soos nodig. Moenie die koekies te groot maak of te veel olie gebruik nie.
5.Sit voor as ’n ete met ’n slaai, as peuselhappie of bygereg met worsies, frikkadelle of hoender.
Wenke:
1.Vervang bruismeel met semelryke bruismeel en voeg ’n bietjie ekstra melk by, indien nodig.
2.Roer 100 ml fyngekapte ham, salami, gaar spek of gedreineerde tuna by beslag.
3.Roer 30 ml gekapte vars of 5 ml gedroogde gemengde kruie of tiemie by die beslag.
ANTON SE ITALIAANSE SPINASIETERT:
2 pakkies skilferkorsdeeg
1 rooi ui, opgekap
1 bos spinasie, opgekap
1 koppie parmesaankaas, gerasper
1 eierwit
Metode
Rol die deeg uit.
Braai die ui in olie tot deurskynend.
Strooi die ui op die een vel skilferkors.
Bedek dit met spinasie en sprinkel die kaas bo-oor.
Plaas die ander vel skilferkors bo-op.
Vou die kante om en rol vas met 'n roller.
Smeer die bokant met die eierwit.
Bak teen 180 grade vir 25 minute, kan ook op toeknyprooster gedoen word buite.
Sodra dit gaar is, kan jy dit en blokkies, of sirkels of langwerpige strooitjies sny.
Bedien as voorgereg saam met sop of slaai.
HEERLIKE PAMPOENMOES BY BRAAIVLEIS:
62.5 ml suiker (1/4k)
20 ml fyn kaneel (4t)
8 snye brood, aan altwee kante botter gesmeer
500 g pampoen, in skywe gesny
50 ml ekstra botter (4e)
Meng die suiker en die kaneel saam. Pak 'n laag brood in 'n gesmeerde oondskottel. Sprinkel met 'n bietjie kaneelsuiker.
Pak 'n laag pampoen bo-oO£. Herhaal die lae, tot die pampoen en brood opgebruik is. Eindig met 'n laag pampoen. Stip ekstra botter op die pampoenlaag. Bak by 160°C (325°F) vir 30 minute.
GEBAKTE HEEL PAMPOEN:
1 kleinerige, heel pampoen
45 ml botter
1 ui, gekap
3 knoffelhuisies, gekap
1 x 250 g repiespek, gesnipper
500 ml bevrore ertjies
30 ml basielpesto
750 ml vars broodkrummels
2 wiele fetakaas, gekrummel
’n Halwe wig bloukaas, gekrummel
Vars gemaalde swartpeper
250 ml room
Voorverhit die oond tot 180 °C en voer ’n oondbak met ’n groot vel foelie uit/KAN OOK IN POTJIE BUITE GEMAAK WORD. Sny die bokant van die pampoen af en hou eenkant. Skep die pitte en vesels uit en gooi weg. Sit die uitgeholde pampoen in die voorbereide oondbak. Smelt die botter in ’n pan en braai die ui daarin tot sag. Voeg die knoffel en spekvleis by en braai tot gaar. Voeg die ertjies en pesto by en braai tot die ertjies ontdooi is. Verwyder van die hitte en roer die krummels en kase by.
Geur goed met vars gemaalde swartpeper. Skep die mengsel in die pampoen en giet die room oor. Bedek met die pampoen se bokant en vou die foelie se kante oor die pampoen sodat dit heeltemal bedek is. Bak vir 2½ uur tot die pampoen baie sag is. Sit voor as ’n ete, met slaai of as bygereg by ’n braai.
Lewer agt porsies.
SWEET AND SOUR CABBAGE: [YUMMY]
about 1 1/2 lb. red or green cabbage
2 medium apples
½ cup. Coca-Cola
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. bacon drippings
1 tsp. salt
½ to 1 tsp. caraway seed
Coarsely shred or cut cabbage (should measure 3 cups). Core and dice unpeeled apples. In pan, toss together all ingredients. Cover and simmer until cabbage is tender, about 25 minutes. Stir occasionally.
Makes 4 (½ cup) servings.
ERTJIE KAPOKAARTAPPELS:
Goeie manier om kinders ook groente te laat eet.
560 ml bevrore ertjies
2 aartappels, geskil
20 g botter
80 ml warm melk
20 g kruisement, fyngekap
sout en varsgemaalde swartpeper
Kook die aartappels en ertjies apart tot sag. Dreineer albei. Maak die aartappels en ertjies apart fyn. Meng die botter en warm melk met die aartappels. Voeg die fyngemaakte ertjies en kruisement by.
Geur met sout en swartpeper.
Om voor te sit:
Skep van die lamsvleis in elke deegbakkie en skep van die ertjiekapokaartappels bo-op.
MURGPAMPOENTJIE ROERBRAAI:
1 groot ui, gekap
25ml olie
1 groot, ryp tamatie, geskil en in skyfies gesny
400g murgpampoentjies, in ringetjies gesny
sout en swartpeper na smaak
5ml suiker
Metode
Soteer die gekapte ui liggies in die olie.
Voeg die res van die bestanddele by en roerbraai oor matige hitte tot gaar.
SPEKBOONTJIES:
500g vars groenboontjies
250g swoerdlose ontbytspek
30ml botter of margarien
15ml olie
5ml grof gemaalde swartpeper
Metode
Sny die punte van die boontjies af en maak hopies van 5 - 6 boontjies elk.
Draai ’n repie spek om elke hopie boontjies en steek dit met ’n peuselstokkie vas.
Smelt die botter of margarien en olie in ‘n pan en braai die spekboontjies oor matige hitte.
Strooi peper oor terwyl dit braai.
Draai gereeld om en verwyder van hitte wanneer die spek gaar is.
Sit warm voor.
SOETPAMPOEN IN JOU PLATPOTJIE:
2 skyfies ui
25ml botter
750g geskilde ryp boerpampoen of botterskorsie, in skyfies gesny
150ml bruinsuiker
2ml fyn kaneel
knippie sout
knippie swartpeper
25ml water
Metode
Braai die ui liggies in die botter tot deurskynend.
Voeg die pampoen en dan die res van die bestanddele by.
Moenie roer nie.
Bedek en kook oor lae hitte totdat die pampoen sag is.
Verwyder die deksel en braai die pampoen totdat die sous taai raak.
Roer liggies.
MALVASKORSIES:
3 - 4 skorsies, gehalveer
500ml water
3ml sout
6 - 8 malvalekkers
10ml suiker
5ml fyn kaneel
Metode
Kook die skorsies 20 minute in die water met sout of totdat die skorsies sag is.
Haal die skorsies uit die water en ontpit.
Plaas ’n malvalekker in elke skorsie en strooi ’n mengsel van suiker en kaneel oor.
Plaas die skorsies in ’n platboompot sit die deksel op en rooster 5 - 10 minute totdat die lekkers gesmelt en effens bruin is.
ROMERIGE SKORSIES:
2 - 3 groot skorsies, gehalveer en ontpit
1ml knoffelpoeier (of na smaak)
5ml droë pietersielie
sout en peper na smaak
15ml koffieverromer of 25ml vars room
Metode
Kook die skorsies tot sag in water en skep die pulp uit die dop.
Dreineer baie goed.
Druk die pulp fyn.
Voeg die res van die bestanddele by en meng goed.
MURGPAMPOENTJIE EN SAMPIOENEGEREG: [HEMELS!]
250g knopiesampioene, afgespoel en in skywe gesny
500g murgpampoentjies, in ringe gesny
1 groot ui, in ringe gesny
50g botter of margarien
3ml swartpeper
3ml geuropwekker
10ml tamatiepuree
5ml suiker
Metode
Braai die sampioene, murgpampoentjies en ui 5 minute in botter of margarien, of tot die ui deurskynend is.
Voeg die res van die bestanddele by en roer goed deur.
Bedek en laat 20 minute prut.
Verwyder die deksel en laat nog 5 minute prut.
Sit warm voor saam met enige vleisgereg of as ’n warm slaai.
GEBRAAIDE WORTELS EN MURGPAMPOEN:
300g Murgpampoen
300g Wortels
½ rooi ui
15g botter
5 ml sout
10 ml Basalmiese Asyn
15 ml strooisuiker (kan Hullets se sugalite ook gebruik)
2.5 ml peper
Knypie gemmer
100 ml water
METODE:
Sny murgpampoen (in die skuinste) en so ook die wortels. Spoel af.
Kerf rooi ui.
Neem die botter, sout, ui, strooisuiker, peper, gemmer en braai in pan tot bruin.
Voeg water by.
Braai wortels en pampoen vir so 15-25 min op lae hitte.
Dit moet sag en bruin wees.
SOETPATAS MET BRANDEWYN:
450g Patas
2el Heuning
Koppie Brandewyn
3el Bruinsuiker
5el Broodkrummels
Gerasperde Lemoenskil
Botter
Knypie sout
So Gemaak:
1. Kook patats in sout water vir 15 min.
Sny in skywe en plaas in gesmeerde oondpan of platboompot.
2. Meng heuning met koppie brandewyn en giet oor patats.
3. Meng bruinsuiker, broodkrummels en lemoenskil saam, strooi dan bo-oor patats.
4. Sit klontjies botter op en bak in matige oond tot goudbruin of in platboompot tot lekker bruin en stroperig.
ROOIBOSTEE PATATS:
Maak rooibostee aan – so 2 sakkies – 500 ml – lekker sterk
Smelt so 125 gr botter en so 1 x k suiker in ‘n pot.
Gooi die rooibostee by.
Gooi so 1 tl sout in.
Sny patats in blokkies en gooi dit by.
Laat dit kook tot patats sag is – moenie baie roer nie, anders maak jy ‘mash’!!
Meng 2 tl vlapoeier met bietjie water en roer by en laat deurkook.
SAMPIOENTERT BY BRAAIVLEIS: [HEMELS LEKKER!] deur Aletta Lintvelt]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 1 uur
Die rand raak lekker bros endie pap absorbeer die sampioene se sous.
Jy benodig
•2 koppies water
•½ teelepel sout
•225g braaipap, of ’n mengsel van polenta en mieliemeel
•2 koppies gruyèrekaas, gerasper
•1 klein ui, fyngekap
•2 knoffelhuisies, fyngekap
•750g (3 pakkies) gemengde bruin en portobellosampioene, in skyfies gesny
•olyfolie of botter
•¼koppie balsemiekasyn
•2 eetlepels bruinsuiker
•4 eetlepels sojasous
•¼koppie pietersielie, gekap
•2 eetlepels vars tiemie of roosmaryn, gekap
Só maak jy
1.Verhit die water en sout tot kookpunt. Roer die meel by en laat dit vir 20 minute prut tot dit gaar is.
2.Roer ’n hand vol kaas by die pap in.
3.Spoel ’n vlak bak (20 x 30cm) met koue water uit (dit keer dat die pap vassit) en keer die pap daarin uit. Sprei dit eweredig uit. Bedek dit met foelie en laat die pap oornag afkoel.
4.Braai die ui, knoffel en sampioene in ’n bietjie botter of olyfolie in ’n pan. Gooi die asyn, suiker, sojasous en gekapte kruie ná 5minute by. Laat die helfte van die vloeistof wegkook. Proe en voeg nog sojasous, asyn of suiker na smaak by, en laat prut. Verwyder dit van die hitte en voeg 2 eetlepels botter by.
5.Keer die koue pap op ’n werkoppervlak uit en sny dit in twee ewe groot blokke. Sit die een blok op ’n oondpan wat met botter of olyfolie gesmeer is. Skep driekwart van die sampioenmengsel op die pap en strooi ’n hand vol kaas bo-oor. Sit die ander blok pap soos ’n kors bo-op. Strooi die res van die kaas bo-oor en besprinkel met ’n klein bietjie olyfolie.
6.Bak dit vir 30 minute by 180°C tot die bokant bros is. Sny die tert in skywe en sit dit saam met die res van die sampioensous bo-oor voor.
EIERVRUG- EN LENSIEKERRIE VIR MEATLESS MONDAY:
Lensies, kos vir armes en koninklikes, word hier deel van eiervrug met sy adellike pers kleed. Francois se dhal is so lekker dat ‘n raj hoogs tevrede sal wees.
Maak 4 porsies
100 g rooi lensies
150 g bruin lensies
60 ml olie
1 groot ui, in skywe gesny
15 ml garam masala
5 ml borrie
50 g grondboontjies, grof gekap
25 g droë klapper
30 ml blatjang
800 ml aftreksel
2 groot eiervrugte in blokkies gesny met die skil aan
15 ml suurlemoensap
Sout en peper
Plaas die lensies in ‘n kastrol en bedek met koue water. Verhit tot kookpunt en kook stadig vir 10 minute. Dreineer. Verhit die olie in ‘n braaipan en braai die uie tot sag.
Voeg die garam masala en borrie by. Kook vir 2 – 3 minute en roer aanhoudend. Voeg die eiervrug by en braai totdat die eiervrug begin kleur aanneem. Voeg die lensies, grondboontjies, klapper, blatjang, suurlemoensap en aftreksel by. Verhit tot kookpunt en roer. Sit die deksel op en prut stadig vir 30 minute. Proe en voeg sout en peper by na smaak. Bedien warm met rys of roti.
{Interessant} Lensies, ook genoem dhal, en droë bone is so ‘n belangrike stapelvoedsel in Indië dat in die volksmonds gepraat word van ‘om jou dhal roti te verdien’ – soos ons sou praat van ‘om jou brood te verdien’.
SAMBALS
Geen kerrie-maaltyd is volledig sonder ten minste een tipe sambal nie, selfs al is dit net ‘n opgekapte rissie of vars ui.
Tamatie en uie Kachoomber
Maak 6 porsies
3 groot tamaties in blokkies gesny
2 groot uie fyngekap
3 knoffelhuisies fyngekap
‘n handvol vars koljander (dhania) grof gekap
30 ml asyn
Sout en peper na smaak
Meng al die bestanddele saam en bedien saam met kerrie.
PINEAPPLE CURRY:
less than 30 mins
1 tbsp uncooked long-grain or basmati rice
50g/2oz coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
1 x 7.5cm/3in cinnamon stick
1½ tsp fenugreek seeds
½ tsp cloves
½ tsp cardamom seeds (from about 10 green pods)
½ tsp black mustard seeds
1 tsp whole black peppercorns
3 dried red Kashmiri chillies
1 tsp ground turmeric
For the pineapple curry
4 tbsp vegetable oil
25g/1oz finely chopped garlic
100g/3½oz onions or shallots, peeled, finely sliced
1 x 5cm/2in cinnamon stick, broken into smaller pieces
24 fresh curry leaves (available from some Asian supermarkets)
6 x 2.5cm/1in slices pandan leaf (available from some Asian
supermarkets)
3 tbsp roasted Sri Lankan curry powder (see above)
1 tsp ground turmeric
1 x 400ml/14fl oz can coconut milk
650g/1lb 7oz pineapple chunks
4 green cayenne chillies, peeled, finely sliced
1 tsp salt
Preparation method
1. For the roasted Sri Lankan curry powder, heat a heavy-based,
deep-sided frying pan over a medium heat. Add the uncooked rice
and cook for 2-3 minutes, shaking the pan regularly, until the rice is
toasted and pale golden-brown. Transfer the toasted rice to a large
mortar or spice grinder and set aside to cool.
2. Repeat the dry-frying process with the spices, then tip into a bowl and set aside to cool.
3. In the same pan, repeat the dry-frying process with the dried chillies, then tip into a bowl and set aside to cool.
RATATOUILLE MET FETA:
Lewer 6 – 8 porsies
15 ml (1 e) olyfolie
3 uie, grof gekap
2 knoffelhuisies, gekneus
2 eiervrugte, in blokkies gesny
250 g sampioene, in kwarte gesny
1 elk rooi- en groen soetrissies, ontpit en in blokkies gesny
4 murgpampoentjies, in skyfies gesny
3 ryp tamaties, geskil en gekap
15 ml (1 e) tamatiepasta
15 ml (1 e) balsamiese asyn
5 ml (1 t) sagte bruinsuiker
30 ml (2 e) gekapte vars of 10 ml (2 t) gedroogde basiliekruid of tiemie
2 skywe fetakaas, in blokkies gesny (opsioneel)
20 swart olywe, ontpit en gehalveer (opsioneel)
sout en varsgemaald swartpeper na smaak
1.Verhit olie in ’n groot braaipan en braai uie en knoffel tot sag. Voeg eiervrug by en braai tot goudbruin.
2.Voeg sampioene en soetrissies by en soteer tot sag, maar nie heeltemaal gaar nie. Moenie die groente te veel roer nie, want dit sal pap word.
3.Voeg murgpampoetjies by en soteer vir nog ’n paar minute. Roer tamaties, tamatiepasta, asyn en suiker by.
4.Verlaag die hitte en sit ’n deksel op. Prut vir 15 minute, haal die deksel af en prut nog 10 minute.
5.Roer kruie, feta en olywe by en geur na smaak met sout en peper.
Wenke
1.Vir ’n vullende maaltyd: berei ratatouille in ’n wye-basis pan. Maak 4-6 holtes/openinge in die sous, skink ’n bietjie olie in elke opening en breek ’n eier in elkeen. Sit ’n deksel op en bak die eiers tot na jou smaak gestol het. Sit op dik snye roosterbrood voor.
2.Voeg ‘n blik bone, kekerertjies of lensies by die sous vir ’n vegetariese maaltyd en sit dit op ’n stysel van jou keuse voor.
3.Ratatouille is heerlik saam met enige Italiaanse kruie bv. pietersielie of origanum.
4.Sit die ratatuouille saam met rys, pasta, kapok- of gebakte aartappels voor.
5.Verdubbel die resep en vries vir nog ’n maaltyd.
6.Roer ’n bietjie kerriepoeier of komyn by die ratatouille vir ’n ander variasie en sit met koljanderblare voor.
7.Vegetariese lasagne: gebruik ratatouille in plaas van maalvleis en pak tussen lae pasta en witsous.
VINNIGE PAMPOENPOFFERS: [Deur Aletta Lintvelt]
Jy kan die pampoen met kool, wortel, mieliepitte of selfs bevrore of geblikte groente vervang.
Jy benodig
1.2 eiers
2.1 koppie melk
3.1 teelepel sout
4.1½ koppie meel
5.1½ teelepels bakpoeier
6.1 teelepel fyn komyn (neutmuskaat, kaneel of rissie is ook lekker)
7.1 botterskorsie, geskil en fyn gerasper (4-5 koppies) olie
Só maak jy
1.Klits die eiers saam met die melk. Meng al die droë bestanddele en sif dit by die melkmengsel in. Meng alles goed saam.
2.Sit die botterskorsie in ’n bak en vou die beslag bietjies-bietjies in. Stop sodra die botterskorsie net-net bedek is en met die beslag bind.
3.Wanneer die olie warm genoeg is, skep sowat twee eetlepels beslag per poffer in die pan. Bak die poffers totdat die een kant mooi goudbruin is voordat jy dit omdraai. Dit sal ongeveer 2-3 minute aan elke kant bak.
PAMPOENBOBOTIE: [Deur Marlene van Eeden]
Marlene sê: Dié pampoenbobotie is maklik, maar lyk indrukwekkend. Dis boonop spotgoedkoop én daar's niks potte en panne wat later gewas moet word nie!
Bestanddele
• ’n groenskil-boerpampoen (dis minder waterig as gewone boerpampoen)
• ’n dik sny brood, korsies afgesny
• 1½ koppie melk
• 2 eetlepels sonneblomolie
• 2 teelepels botter
• 2 uie, gekap
• 2 knoffelhuisies, gekneus
• 5 teelepels kerriepoeier
• 2 teelepels sout
• 2 eetlepels blatjang
• 1 eetlepel fyn appelkooskonfyt
• 1 eetlepel Worcestersous
• 1 teelepel borrie
• 5 teelepels bruinasyn
• 1 kg beesmaalvleis
• 3 eiers
• 6 eetlepels sultanarosyntjies (opsioneel)
• nog ’n knypie sout en borrie
• 1-2 lourierblare
Só maak jy
1. Haal ’n bietjie lyf af. Sny die boonste deel van die pampoen versigtig af en hou dit eenkant sodat jy dit later as ’n “hoed” kan gebruik (moenie dié deel bak nie). Hol die pampoen versigtig in die middel uit, maar los ’n lekker dik laag om die rande. Week intussen die brood in die melk.
2. Bring daai geur! Verhit die olie en botter in ’n groot pan en braai die uie en knoffel. Gooi die kerriepoeier, sout, blatjang, konfyt, Worcestersous, borrie en asyn by en meng dit goed.
3. Van pienk na bruin. Druk die melk uit die brood (hou die melk eenkant) en maak die brood fyn voordat jy dit saam met die maalvleis en sultanas in die pan gooi. Laat dit oor lae hitte prut terwyl jy dit roer totdat die vleis nie meer pienk is nie. Haal die vleis dadelik van die plaat af en meng een geklitste eier by voordat jy dit in die uitgeholde pampoen skep.
4. Amper daar. Klits die orige twee eiers saam met die melk waarin jy die brood geweek het. Gooi ’n knippie sout en die borrie by. Gooi die mengsel oor die vleis in die pampoen en sit dit in ’n pan met ’n bietjie water.
5. Maak die wêreld vir hom warm. As jy die resep by die huis probeer, kan jy die pampoen vir twee uur in die oond bak. Haal dit uit en sit die “hoed” terug. Op ’n oop vuur kan jy die pampoen in ’n gietysterpot met ’n bietjie water sit en kole rondom pak. Laat dit vir omtrent twee uur gaar word (sonder om die deksel op te sit) totdat die vleismengsel gestol het. Haal dit van die kole af en sit die “hoed” terug.
6. Dis etenstyd! Sit die bobotie voor saam met ’n mengsel van bruin-en-wilderys.
SAMPIOENTERT: [Deur Aletta Lintvelt]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 1 uur
Die rand raak lekker bros endie pap absorbeer die sampioene se sous.
Jy benodig
•2 koppies water
•½ teelepel sout
•225g braaipap, of ’n mengsel van polenta en mieliemeel
•2 koppies gruyèrekaas, gerasper
•1 klein ui, fyngekap
•2 knoffelhuisies, fyngekap
•750g (3 pakkies) gemengde bruin en portobellosampioene, in skyfies gesny
•olyfolie of botter
•¼koppie balsemiekasyn
•2 eetlepels bruinsuiker
•4 eetlepels sojasous
•¼koppie pietersielie, gekap
•2 eetlepels vars tiemie of roosmaryn, gekap
Só maak jy
1.Verhit die water en sout tot kookpunt. Roer die meel by en laat dit vir 20 minute prut tot dit gaar is.
2.Roer ’n hand vol kaas by die pap in.
3.Spoel ’n vlak bak (20 x 30cm) met koue water uit (dit keer dat die pap vassit) en keer die pap daarin uit. Sprei dit eweredig uit. Bedek dit met foelie en laat die pap oornag afkoel.
4.Braai die ui, knoffel en sampioene in ’n bietjie botter of olyfolie in ’n pan. Gooi die asyn, suiker, sojasous en gekapte kruie ná 5minute by. Laat die helfte van die vloeistof wegkook. Proe en voeg nog sojasous, asyn of suiker na smaak by, en laat prut. Verwyder dit van die hitte en voeg 2 eetlepels botter by.
5.Keer die koue pap op ’n werkoppervlak uit en sny dit in twee ewe groot blokke. Sit die een blok op ’n oondpan wat met botter of olyfolie gesmeer is. Skep driekwart van die sampioenmengsel op die pap en strooi ’n hand vol kaas bo-oor. Sit die ander blok pap soos ’n kors bo-op. Strooi die res van die kaas bo-oor en besprinkel met ’n klein bietjie olyfolie.
6.Bak dit vir 30 minute by 180°C tot die bokant bros is. Sny die tert in skywe en sit dit saam met die res van die sampioensous bo-oor voor.
SHIITAKE-SAMPIOENMOUSS: [ONBEKEND]
500 ml shiitake-sampioene
20 ml vars tiemie
5 ml grasuie
100 g botter of meer
sout, swartpeper
Braai sampioene, grasuie, tiemie (gekneus en stokkies verwyder)
met botter vinnig in ’n pan.
1 pakkie sampioensop
200 ml dik gekookte room
100 g parmesaan
Gooi die soppakkie by die sampioene. Voeg dan die room by. Kook tot gaar en voeg die parmesaan by.
Laat afkoel.
Klits 500 ml room tot sag maar ferm.
Versap die afgekoelde sampioene tot die verlangde fynheid.
Ek hou van growwer.
Week 15 ml gelatien in koue water.
Smelt, voeg dit by die sampioene en vou dan die room in.
Voer ’n geskikte houer uit met dun gesnyde ham, gooi die
sampioenmousse binne-in, laat stol en keer uit.
Bedien ’n aarbei en balsamiese sous saam met die gereg.
PATAT EN PAMPOENGEREG: [Annatjie van Staden]
Hierdie dis gaan lekker saam met braaivleis en kan selfs as 'n nagereg voorgesit word.
Jy benodig
1 kg pampoen of patats, in blokkies gesny
Sout en peper na smaak
30g botter
100g gerasperde cheddarkaas
1 koppie room, geklop
100g gerasperde mozzarellakaas
Só maak jy
1 Voorverhit die oond tot 180 °C en rangskik die pampoen- of patatblokkies in 'n oondbak.
2 Stip dit met 'n bietjie botter en geur dit met sout en peper. Bak dit tot net-net gaar en hou dit eenkant.
3 Roer die cheddarkaas en room deur die gaar groente en sprinkel die mozzarellakaas bo-oor.
4 Bak dit vir 15-20 minute of tot dit goudbruin is.
KANEEL-PAMPOENKOEKIES: [ROBERTSONS RESEPTE]
2 groot eiers
2 koppies oondgeroosterde
pampoen, fyngedruk
½ koppie meel
½ t Robertsons Atlantic Sea
Sout
1 t ROBERTSONS CINNAMON
2 t bakpoeier
2 t suiker
1 koppie sonneblomolie
KANEELSUIKER
½ koppie suiker 2 t ROBERTSONS CINNAMON
1 Klop die eiers en die pampoen saam.
2 Voeg die res van die bestanddele, buiten die olie, by en meng goed om ’n dik beslag te vorm.
3 Verhit die olie oor matige tot hoë hitte.
Skep groot lepels vol van die beslag in die pan met baie spasie tussen die verskillende pampoenkoekies, want die beslag gaan effe sprei. Braai tot klein blasies bo-op verskyn. Draai dit om en braai die ander kant tot goudbruin en pofferig.
4 Sit dadelik voor met lekker baie kaneelsuiker.
Genoeg vir 4
GEROOSTERDE BEET MET HEUNING, ROOIWYN EN KOLJANDER: [ROBERTSONS RESEPTE]
1 kg beet
½ koppie olyfolie
3 huisies knoffel, liggies gekneus
1 e ROBERTSONS WHOLE CORIANDER
2 e rooi wynasyn
2 e heuning
Robertsons Atlantic Sea Salt en Robertsons Freshly Ground Whole Black Peppercorns
1 Voorverhit die oond tot 200 °C of doen dit buite oor die kole.
2 Skil die beet en sny dit middeldeur. Meng met die knoffel, olyfolie, rooi wynasyn, heuning en ROBERTSONS WHOLE CORIANDER. Geur met Robertsons Atlantic Sea Salt en Robertsons Freshly Ground Whole Black Peppercorns.
3 Voer ’n bakplaat met foelie uit. Voeg die beet by en bak vir een uur of tot sag en gekaramelliseer. Sit warm voor met die pan-sappe.
Genoeg vir 4.
BOONTJIEGEREG VIR BRAAI:
Bestandele
+- 1 kg gekerfde boontjies (jy kan blikkies gebruik as dit jou pas)
Sout en peper
1 Groot ui (gekap)
1 Pakkie spek in stukkies gesny
1 pak Chipniks (fyn gerol)
1.5 koppies witsous
Gerasperde Cheddarkaas
Metode
Kook boontjies baie sag. Voeg die sout en peper na smaak by.
Braai die ui en spek. Roer die chipniks by en dan die witsous.
Plaas boontjies in 'n gesmeerde oond bak en gooi mengsel bo op.
Strooi die gerasperde kaas bo oor en bak @ 180 grade tot kaas bruin word.
VREDENDAL POFADDER: (KOMKOMMER IN FOELIE OP DIE VUUR) RSG RESEPTE
Bestanddele
1 groot Engelse komkommer
1 eetlepel botter
Knoffel en parmesaan-speserye
Metode
Sny komkommer in die lengte, maar nie heeltemal deur nie.
Meng die botter en speserye goed en sit dit in die komkommer.
Vou komkommer toe in foelie en sit op die kole.
VINNIGE ROERBRAAI MET GROENBONE EN VARKVLEIS:
Sny die groenboontjies in groterige stukke.
Roerbraai tot amper gaar.
Verwyder uit pan en hou eenkant.
Roerbraai gemaalde varkvleis of stukkies varkwors, uit die omhulsel gehaal en in happiegrote stukkies gesny vir ongeveer 2 minute. [jy kan ook hoender gebruik, as vark jou nie aanstaan nie]
Voeg nou 'n goeie skud of 2 - 3 droë sherry by, sojasous en chili knoffelsous en roerbraai tot vleis gaar is.
Voeg die bone by en roer goed deur.
As jy nie van chili hou nie kan dit uitgelos word.
Voeg ook so 2 - 3 knoffelhusies gekerf by.
Roerbraai tot alles goed gaar is en lekker warm is.
Bedien saam met rys en 'n gebakte eier waarvan die geel nog bietjie loperig is.
Tot die kids lief hierdie!
Baie lekker en vullende ete.
SKILFERKORSDEEG MET WATERBLOMME:
6 porsies
400 g skilferkorsdeeg — ontdooi
waterblommetjies
1 ui
aartappels
suurlemoensap
sout & peper
Rol deeg uit en druk sirkels uit. Druk kleiner sirkels in die middel van die helfde van die sirkels en verwyder die binne-sirkels.
Plak deeg-ringe op sirkels met ‘n klein bietjie water en bak teen 200ºC tot gepof. Hol middel uit. Kook die waterblomme met ‘n ui en aartappels tot sag. Geur met suurlemoensap, sout en peper. Skep waterblomme in deegbakkies en bedien as voorgereg.
WATERBLOMMETJIE FRITTERS:
12 porsies
820 g sag gekookte waterblommetjies
10 ml gesmelte botter
10 ml cheddar kaas — fyn gerasper
1 klein ui — gerasper
250 ml witbroodkrummels
50 ml meel
2 klein eiers
olie vir braai
sout en vars gemaalde peper
Meng en verwerk waterblomme, botter, kaas, ui,190 ml broodkrummels, meel, 1 eier en geurmiddels in die voedselverwerker. Verkoel in yskas. Vorm klein fritters 1 cm dik en rol in meel. Klits orige eier met ’n klein bietjie water en dip die fritters in die mengsel. Rol die fritters dan in die oorblywende broodkrummels en braai in warm olie tot goudbruin.
Bedien as ligte ete met olywe, kaas en ’n glas wit wyn.
Die fritters kan ook bedien word saam met geroosterde vleis. Gaar maalvleis kan ook by mengsel gevoeg word voordat fritters gevorm word.
VOëLVLEI WATERBLOMMETJIEBREDIE:
6 porsies
1 kg skaapvleis in blokkies gesny
2 medium uie
1 kg waterblomme
250 ml gesnipperde ontbytspek
3 medium aartappels — in blokkies gesny
sout & peper
250 ml vleisaftreksel
vars suurlemoensap na smaak (± 15 ml) of 2 suurappels gekap
Spoel waterblomme deeglik. Braai vleis, wat met sout en peper besprinkel is, tot bruin. Haal vleis uit en braai uie goudbruin in dieselfde vet. Sit vleis terug in kastrol, voeg al die ander bestandele, behalwe suurlemoensap by. Laat stowe stadig tot vleis sag is. Moet nie onnodig roer nie. Vul aan met klein hoeveelhede vleis-ekstrak indien nodig. Wanneer gaar, geur met suurlemoensap. Bedien met rys.
PAMPOENTERT IN JOU POT:
Pampoen is ’n heerlike groentesoort om saam te neem op safari. Dis veelsydig en hou lank sonder om sleg te word.
Jy het nodig (vir 6-8 porsies):
3 koppies gaar pampoen (boerpampoen of botterskorsie), fyngemaak
1 x 380 g-blik Ideal-melk
1 koppie koekmeel
1 koppie volroommelk
2 teelepels bakpoeier
1 teelepel sout
1 koppie suiker
2 eiers, geklits
2 eetlepels botter of margarien, gesmelt (plus ekstra om die pot te smeer)
kaneelsuiker
Dan maak jy só:
Smeer ’n platboompot deeglik met botter.
Meng al die bestanddele behalwe die kaneelsuiker en gooi dit in die pot.
Sit die pot se deksel op en sit dit oor matige kole.
Sit ’n paar warm kole op die deksel.
Bak dit vir ’n uur of langer, totdat die pampoentert gestol het.
Druk ’n skerp mes in die middel om te toets of dit gaar is.
As dit skoon uitkom, is die tert gaar.
Strooi kaneelsuiker oor en sit warm voor.
WENK:
As jy brood of enige gebak in ’n platboompot wil gaarmaak, onthou om die hitte onder die pot laag te hou anders brand die inhoud gou.
Pak ’n paar warm kole op die deksel en vervang dit met warm kole as dit te koud word.
Dit is nuttig om ’n vel foelie, groter as die pot se deksel, oor die pot te sit voordat jy die deksel opsit.
As ’n mens die deksel oplig, keer die foelie dat daar kole of as in die kos val.
GEBAKTE BEET MET MOZZARELLA: [Deur ARINA DU PLESSIS]
4 groot bete, opgekook en in dik skywe gesny
250 ml gerasperde mozzarella
30 ml mayonnaise
2 eiergele
15 ml Dijon-mosterd
Sout en vars gemaalde swartpeper na smaak
50 g okkerneute, liggies gerooster
30 ml louwarm, loperige heuning
Voorverhit die oond tot 200 °C. Pak die beetskywe op ’n gesmeerde bakplaat. Meng die mozzarella, mayonnaise, eiergele en mosterd goed saam en geur met sout en swartpeper.
Skep ’n lepelvol op elke skyf beet en sprinkel die neute oor. Oondrooster vir 10-15 minute tot die kaas borrelend is. Haal uit die oond en drup die heuning oor. Sit dadelik voor.
Lewer vier porsies.
Kan ook buite oor die kole gedoen word.
GEBRAAIDE EIERVRUG MET JOGHURT: [Deur Barbara Joubert, SARIE]
Met 3 eiervrugte kan jy ver kom. (Besluit hoeveel snye eiervrug jy vir elk wil voorsit.) Dis ook mooi om op ’n groot bord voor te sit sodat almal hulself kan help.
6 porsies
1.3 groot eiervrugte in lang skywe gesny
2.sowat 300 ml olyfolie
3.2 knoffelhuisies, fyngedruk
4.hand vol vars basiliekruid
5.250 ml Bulgaarse of Griekse jogurt
6.sout en vars gemaalde swartpeper na smaak
•Verhit sowat 100 ml olyfolie in ’n pan.
•Onthou, eiervrug is soos ’n spons - olie moet die pan goed bedek.
•Braai die eiervrug (nie al die skywe gelyk nie) saam met die knoffel vir sowat 5 minute aan weerskante tot mooi bruin.
•Voeg nog olyfolie by as al die olie deur die eiervrug geabsorbeer is.
•Geur met sout en swartpeper.
•Dreineer op kombuispapier en laat in die yskas afkoel.
•Rangskik die eiervrug op ’n bord, breek vars basiliekruid oor en rond af met ’n eetlepel jogurt.
SOETPATATS MET 'N IETS ANDERS: [CASS ABRAHAMS - FOTO:
RUVAN BOSHOFF]
Almal kan soetpatats maak. Hierdie resep het egter ’n ekstra bestanddeel wat jou gaste met ’n nuwe smakie sal verras.
Jy benodig
100g botter
2 kaneelstokkies
4 kardemompeule
1 kg patats, gewas en in dik skywe gesny
1 koppie bruinsuiker
Só maak jy
Smelt die botter in ’n pan op ’n driepoot oor die kole en voeg die kaneel en kardemom by.
Verwyder die pan van die kole.
Pak ’n laag patatskywe in die pan en sprinkel van die suiker oor. Hou so aan totdat al die patat en suiker in die pan is.
Sit die pan se deksel op, of bedek dit met ’n laag foelie.
Krap van die kole uit sodat jy ’n lae hitte het en sit die pan weer terug op die driepoot. Té veel hitte gaan dit laat vasbrand.
Laat die patat vir 30 tot 40 minute stoom. Giet slegs ’n klein bietjie water by indien die suiker begin aanbrand.
Wanneer die patat deurgaar en stroperig is, kan jy nog ’n bietjie fyn kaneel bo-oor sprinkel.
GEVULDE SKORSIES: [RESEPTE: Nettie Pikeur FOTO'S: Ruvan Boshoff]
Jy benodig
6 groot skorsies, verkieslik die soort met harde skille
2 eetlepels botter of olie
1 pak 250 g gemengde groente
2 teelepels Italiaanse kruiemengsel
Só maak jy
Kook die heel skorsies vir 20 minute in water.
Haal die skorsies uit en sny die boonste kwarte in die dwarste af. Hou die toppe eenkant en skep die pitte uit.
Skraap driekwart van elke skorsie se binnekant uit en meng dit met die groente. Skep die vulsel terug in die skorsies en plaas toppe op.
Pak die skorsies direk in die warm kole en braai hulle totdat die vulsel deurwarm is en begin stoom.
BRANDMIELIES: [RESEPTE: Francette Coetzee FOTO'S: Ruvan Boshoff]
Dis lekker om 'n gewone mielie van die stronk te eet nie. Maar as jy die mielie so 'n bietjie dokter, proe dit nog beter.
Jy het nodig
4-6 mielies in die blare
175 g botter
4 teelepels rissie-olie
4 groen rissies, ontpit en fyn gekap
4 spriet-uie, dun gesny
2 teelepels suurlemoensap
Só maak mens
Week die mielies in koue water vir minstens een uur.
Skud die water af en sit die mielies dan net so op die kole vir ten minste 30 minute. Draai dit elke nou en dan om. Intussen kan jy die botter smelt in ’n pannetjie. Skep die skuim af en giet die helder botter in ’n bakkie.
Net voordat die mielies reg is, verhit jy die rissie-olie in ’n pan, voeg die rissie by en braai dit vir 1 minuut. Verwyder dit van die hitte en voeg nou die helder botter, spriet-uitjies, suurlemoensap en sout en peper by die rissies.
Wanneer die mielies reg is en die blare afgetrek is, giet die rissiesous oor en eet dit dadelik.
GEURIGE KOOL VAN OUMA FRIEDA: [ONBEKEND]
Bestandele
1 klein koolkop, gekerf
2 wortels, gerasper
2 uie, gekerf
1 kg maalvleis
1 pakkie hoendernoedelsop
5 ml borrie
2 eetlepels kerrie (matig)
1 teelepel sout
1 ml swartpeper
4 eetlepels botter
125ml room
Gebruik ´n groot braaipan. Braai die uie in 4 eetlepels botter tot ligbruin. Voeg die kool by en roerbraai vir ongeveer 30 minute. Voeg nou vleis, wortels en geurmiddels by. Maak sop aan met 500 ml water en gooi helfte by. Kook / prut vir 30 minute en gooi af en toe van die res van die sop by of as dit nodig is kan meer water by gegooi word (moenie laat dit brand nie). Roer die room by. Bedien met rys, vars broodjies en mengelslaai.
BACON, GARLICK ONIONS AND BROCCOLI: [ALL ABOUT BACON]
INGREDIENTS:
3-4 heads of broccoli (separate the florets, peel the stalks and slice diagonally)
5-6 strips of bacon, chopped
6 cloves of garlic, peeled and sliced thinly
a bowl with cold water and ice cubes
water for boiling
salt and pepper
a little bit of oil
In a non-stick skillet, heat up oil. Add the garlic chips to toast. Pay attention to this coz you don’t want to burn the garlic. Set aside once toasted.
Use the same pan to brown the chopped bacon. Set aside when done.
Boil water. Add the broccoli and the sliced stalks. Don’t throw away the stalks coz they’re really good. Just peel and slice. Just let the broccoli cook for a few minutes.
Drain the water then blanch the broccoli with the ice cold water. This stop the cooking and will keep the broccoli green and crispy. Do this for 2 minutes or so.
Drain the ice cold water. Add the broccoli into the same non-skillet pan where you cooked the garlic and bacon. Add the bacon back, season with a little bit of salt and pepper, and toss gently.
Transfer into a platter then sprinkle the toasted garlic chips on top.
CABBAGE AND CHEDDAR PUFFS:
500g mashed potatoes
250g chopped blanched cabbage
125 g grated cheddar
2 eggs
Flour
Oil for frying
Mix together the potatoes, cabbage, cheddar and eggs. Form little bolls and press flat, roll in the flour and fry in shallow medium hot oil until brown, first on the one side and then on the other side. Serve hot as a side dish.
Now how easy is that?
BBQ CABBAGE: [UNKNOWN]
•1 hr 30 mins total
•20 mins prep
RECIPE FILED UNDER:
This eye-popping technique is a favorite on the American barbecue circuit. The sight of a whole barbecued cabbage never fails to grab attention and it tastes as great as it looks. The cabbage here is stuffed with bacon and onions, anointed with butter and barbecue sauce, and grilled using the indirect method until it is tender enough to cut with a fork. Best of all, the preparation time is short, although you need to allow an hour or so for the cabbage on the grill. Thus, barbecued cabbage meets my three requirements for a truly great dish: it looks terrific, it tastes terrific, and it takes just a few minutes to prepare.
Ingredients
Serves:
4 tablespoons (1/2 stick) Unsalted Butter
4 slices (1/4 pound; preferably atisanal) Bacon, cut crosswise into 1/4 inch slivers
1 small Onion, finely chopped
1 medium size Green Cabbage (about 2 pounds)
1/4 cup Basic Barbecue Sauce, or your favorite commercial brand
Coarse Salt and Black Pepper
2 cups wood chips, soaked for 1 hour in cold water to cover, then drained
Directions
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumple a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings (save any remaining bacon fat for basting pork chops or making baked beans). Season the cabbage lightly with salt and generously with pepper.
Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1 1/2 hours. If using a charcoal grill, you will need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
EASY GRILLED CABBAGE: [UNKNOWN]
When we are camping, I don't want to spend my day inside the camper cooking.
One head of Cabbage, cut into 8 wedges
Bacon strips cut in 1/2
Garlic salt
Butter
Wrap each wedge of lettuce with bacon.
Sprinkle with garlic salt and then pat with teaspoon of butter.
Wrap each wedge with aluminum foil tightly.
Grill for 20 to 30 minutes on grill.
This is a great side dish with Jamaican Jerk Chicken.
BLOMKOOLFLUWEEL: [Deur Aletta Lintvelt ]
Vir: 6
Voorbereityd: 5 minute
Gaarmaaktyd: 15 minute
As jy nog nooit blomkool só geëet het nie, bederf jouself ’n slag. Dit is baie gesonder as kapokaartappels, behalwe as jy, soos ek, graag ’n rojale hand vol kaas bygooi. Veral bloukaas...
Jy benodig
•1 blomkool, grofgekap
•¼ koppie room of melk
•’n knippie fyn neutmuskaat (opsioneel)
•sap van ½ suurlemoen (opsioneel)
•sout en peper na smaak
Só maak jy
1. sit die blomkool in ’n pot kookwater en kook dit tot baie sag – ongeveer 10 minute.
2. Dreineer die water en sit die blomkoolstukke saam met die room of melk in ’n voedselverwerker. Pols dit tot glad.
3. Geur die blomkool na smaak met neutmuskaat, suurlemoensap en sout en peper.
Aletta sê: Die blomkoolfluweel is ’n goeie sopbasis. Gooi ’n blokkie hoenderaftreksel en kookwater hierby vir ’n sop wat in ’n japtrap wintertroos bied.
Smaak heerlik saam met stadiggebraaide varklies.
WATERBLOMMETJIEBREDIE MET SKAAPSTERTJIES:
Hierdie resep is wat my hand gevind het om te doen en is in die tradisionele styl, ter ere van die Klein Karoo waar die skaapstertjies vandaan gekom het. Hanteer die skaapstertjies net soos enige lamsvleis – en as jy dink skaapstertjies is afval en daarom bietjie grillerig voel, ontspan. Dis ‘n cute vleisie, en heelwat minder intimiderend as beesstert waaraan jy maklik weglê. Bedien saam met ‘n lekker Sauvignon Blanc uit die Durbanville Wynvallei.
4-6 porsie
1 kg lamskenkel (opgesny)
4-6 skaapstertjies, oortollige vet afgesny
2-3 knoffelhuisies
2 bondels waterblommetjies
2 E botter + 1 E sonneblomolie
1 vol glas droë witwyn
1 koppie groente- of beesaftreksel
Sout en fyn witpeper
Skil en sap van 1 groot suurlemoen (moenie diep rasper nie)
6 medium aartappels, geskil en in dik skywe gesny
Vir opdiening: gremolata (opsioneel)
Laat week die waterblommetjies vir 30 minute in goed-gesoute water. Spoel af onder lopende water.
Geur vleis met sout en peper. Verhit botter met die olie in ‘n kastrol, verbruin die vleis. Skep uit en hou eenkant.
Aartappels en Diemersdal Sauvignon Blanc gaan ook pot toe
Soteer die uie en knoffel in die kastrol tot goudbruin, sowat 5 minute. Sit die vleis , waterblommetjies by, gooi suurlemoenskil, sap, wyn en aftreksel by en roer deur. Prut met deksel op vir 50-60 minute. Indien nog vloeistof nodig is, voeg bietjie kookwater by. Op hierdie punt haal ek ‘n paar waterblommetjies uit wat al dente gekook is en hou eenkant (dit word aan die einde bo-op die gaar bredie gesit, en gee lekker tekstuur).
Haal halfpad deur die prut 'n klompie al dente blommetjies uit om voor opdiening by te sit vir tekstuur
Plaas die aartappels bo-op, geur met nog ‘n bietjie sout en peper en laat verder prut tot die aartappels sag is en die vleis van die bene loskom. Roer gremolata by.
Skep waterblommetjies in opdienbak, plaas die al dente waterblommetjies wat vroeër eenkant gehou is bo-op. Bedien met wit rys.
Wenke:
•Weerstaan die versoeking om die pot te veel te roer, anders tas jy die waterblommetjies se waardigheid aan en eindig met ‘n pappery wat soos damslyk lyk.
•As jy vermoed jou gaste gaan neus optrek by gedagte aan skaapstertjies, pos hulle stert(loos) tussen die bene huis toe. Ag, nie rêrig nie – laat ons gasvry wees en pluis die gaar vleis van die beentjies af vir die fiemies-eters.
GROENBOONTJIEBREDIE:
750 g. skaapnek.
15 ml. koekmeelblom.
15 ml. olie.
2 uie, gekap.
200 ml. vleisaftreksel.
7 ml. sout.
varsgemaalde swartpeper, na smaak.
750 g. tot 1 kg. groenbone, gekerf.
4 aartappels, geskil en in stukke gesny.
15 ml. suurlemoensap.
Verhit olie in swaarboomkastrol, rol vleis in meelblom en braai tot bruin.
Voeg uie by en soteer. Voeg warm vleisaftreksel en res van bestanddele by, bedek en prut 1 1/2 tot 2 uur lank of totdat vleis sag is. Indien verkies kan aartappels met 'n vurk fyngedruk word.
Lewer ses porsies.
CHEESY VEGGIE POTJIEKOS:
Serves 6 as a main course or 12 as a starter
Ingredients:
2 medium onions, chopped
2 cloves garlic, crushed
3 sticks of celery, chopped
50 g butter
a pinch of chilli flakes
6 medium potatoes parboiled & thinly sliced
2 medium aubergines/brinjals, peeled & cubed
a cup of courgettes/zucchini sliced diagonally into rings
300g mushrooms, sliced
50ml fresh chopped parsley
30 ml fresh chopped oregano (or 10ml dried)
5 Tbsp brown onion soup powder
1 x 410g tin of chopped tomatoes
250ml fresh breadcrumbs
250ml grated cheddar cheese
Method:
Sauté onion, garlic, chilli flakes and celery in the butter until onions are translucent. Remove from the heat and set aside. Arrange vegetables in potjie in layers as follows: first potatoes, then brinjals, baby marrows and finally mushrooms. Between each layer, add a little of the sautéed mix and sprinkle with parsley, oregano, brown onion soup and salt & pepper to taste. Pour chopped tomatoes over the top of vegetables. Cover with lid and simmer over a slow fire for 1 hour (usually more) or until the vegetables are cooked - do NOT stir at all or peep too often! When the vegetables are done, sprinkle with the breadcrumbs and cheese, replace lid and put potjie back on fire until cheese has melted. For a golden brown crust, place a few small coals on the lid.
If you do not own a potjie, I'm sure you could recreate the effect in a slow cooker or crock-pot, although the crispy crust of cheese and crumbs might be a stretch...!
MIELIES WITH A BACON TWIST: [CRAIG -uit JAN BRAAI]
Ingredients
4 Sweet Mielies with their leaves on
2 Packets streaky bacon
Method
Open up your mielies
Soak the mielies in a bucket of water for half an hour.
Take out the mielie and open up the leaves.
Take a piece of streaky bacon and stretch with the back of a knife.
Then take the stretched bacon and wrap around the Mielie.
Wrap as many pieces of bacon as you want.
Close the leaves and toss on the braai for about 20-30 minutes
Take off the braai.
Open up
The fat and flavour from the bacon flavours the mielei. Enjoy.
GRILL ROASTED CORN ON THE COB WITH HERB BUTTER:
Serves 8
8 corn cobs with husks
8 ounces of butter (softened)
2 tablespoons chopped fresh parley
2 tablespoons chopped fresh chives
2 tablesppons chopped fresh thyme
Grated rind fo 1 lemon
Salt & Pepper to taste
Herb Butter:
Add the chopped herbs, lemon rind, salt and pepper to the softened butter and mix well.
Grilled Corn:
Preheat your barbecue grill.
Prepare the corn cobs, peel back the husks and remove the silk. Fold the husks back around the kernels and secure them in place with string, if necessary.
Blanch the corn cobs in a large pan of boiling water for about 5 - 7 minutes, Remove with a slotted spoon and drain thoroughly. Place the corn in husks on a medium hot grill and cook for 20 to 30 minutes, turning frequently.
Transfer the corn cobs to serving platters, remove string anf pull back husks. Serve each with a generous portion of herb butter.
GRILLED CORN WITH PARMESAN AND SOUR CREAM:
Ingredients:
4 ears of corn, cut into thirds
¾ cup – 1 cup light sour cream
¾ cup – 1 cup freshly grated parmesan cheese (use the real stuff, not the bottled kind)
chili powder
Directions:
Cook ears of corn in boiling pot of water for 5 minutes.
Drain and place popsicle or kabob stick into each mini ear of corn.
Set up two bowls – one for sour cream (with basting brush) and one for freshly grated parmesan cheese.
Working quickly, slather each ear of corn with about 1 tablespoon light sour cream.
Sprinkle with 1 tablespoon cheese and garnish with a dusting of chili powder.
Repeat 11 more times.
Serve immediately.
BOSVELD WARMPATAT IN FOELIE: [Gerda de Swardt]
Bestanddele
Een klein tot medium patat per persoon
Tinfoil (Foelie)
Botter
Growwe peper / peperkorrels
Growwe sout / soutkorrels
Extra Virgin Olyfolie
Een suurlemoen
‘n Paar takkies vars tiemie
Voorbereiding
Was die patats skoon en droog af (hou die vel aan)
Neem ‘n vurk en steek so ‘n paar gate in die patats reg rondom
Plaas die patats elkeen op ‘n stuk foelie (blink kant na binne)
Drup so klein bietjie olyfolie op elke patat
Smeer so bietjie botter op elke patat
Sny die suurlemoen in die helfte en druk ‘n klein bietjie sap op elke patat
Meng die sout en peperkorrels en maal dit fyn – strooi op die patats
Plaas een takkie vars tiemie saam met die patat op die foelie
Draai die patats goed toe in die foelie – moenie dat die tiemie uitval nie, want dit bring so ‘n lekker geurtjie en smakie daarby.
Gaarmaak
Steek jou vuurtjie aan die brand – onthou gebruik net lekker goeie hout vir kole, soos Sekelbos, Mopanie of Rooibos. Los maar die Hardekool vir eers uit, hierdie mooi bome van ons raak darem nou te skaars.
Jy het twee keuses. Jy kan die patats of op ‘n rooster op die vlamme sit, of dit reg langs die vuur / kole sit. Baie mense verwoes patats of selfs aartappels in foelie, as hulle dit onder by die vuur of kole sit, want hulle laat die vel brand en dan is dit glad nie lekker nie.
My keuse is om die patats in foelie op ‘n rooster bo op die vlamme te sit – so aan die buitekant van die rooster. Draai gereeld om met ‘n goeie braaitang. Op hierdie manier reguleer jy die hitte beter. Jou kole sal redelik gou reg wees en op die manier kan jy die wors dan ook bo op die rooster sit, met die patats wat al amper gaar is aan die buitekant van die rooster – sodoende bly die patats warm – en as jou wors gaar is, dan is jou patats ook al klaar gaar en nog steeds warm gehou.
As jy die patats reg gaargemaak het, sal die vel ongeskonde wees en jou patat deurgaar en lekker sag, geurig en smaaklik.
MEISIE SE MENGELMOES KOOLDIS: [RSG RESEPTE]
Bestanddele
1 groot koolkop, in repies gesny
3 uie, in repies gesny
olie
1 blik boeliebief, fyngemaak
1 koppie blatjang
bietjie ertjies
sout en peper na smaak
Metode
Braai uie en kool in 'n bietjie olie tot amper gaar.
Voeg boeliebief, blatjang, peper en sout by.
Voeg ertjies by vir kleur.
Bedien op rys, of saam met Franse brood.
SPRUITKOOL MET SPEK EN TAMATIE: [Deur Barbara Joubert, SARIE]
Nie almal hou van spruitkool (Brusselse spruite) nie. Ek het besluit om die spek en tamatie by te sit - probeer dit gerus so. Dit gee die spruitkool meer woema.
800 g spruitkool
250 g strepiespek, in klein blokkies gesny
1 ui, fyngekap
1 eetlepel botter
1 eetlepel olyfolie
2 tamaties, fyngekap
Stoom of kook die spruitkool sag, maar nog effens bros. Smelt die botter en olyfolie saam in ’n pan. Braai die uie en spek sommer terselfdertyd saam tot die spek bros is. Voeg die fyngekapte tamaties by en laat kook vir 10 minute. Voeg die spruitkool by, meng goed en sit voor.
Of doen dit met kool, indien jy nie van spruitkool hou nie, net so lekker!
RASHIEDA SE SNYBOONTJIES (GROENBOONTJIEBREDIE): [RSG]
Bestanddele
2 uie
2 eetlepels olie
1½ koppies water
1 kg skaapskenkels of stowevleis
2 brandrissies
1 kg groenbone, in helfte gesny
1 teelepel garam masala
6 aartappels
sout en peper na smaak
Metode
Smoor die uie in olie tot amper bruin.
Voeg die vleis, rissies en garam masala by, en braai tot bruin.
Voeg die helfte van die water by, en laat dis stadig smoor.
Soos die water opdroog, gooi nog 'n bietjie by. (Dit is belangrik om die water stadig bietjies, bietjies by te voeg, anders sit jy met vaal vleis, en 'n lawwe sous. M.a.w. staan by jou pot en kyk dat die vleis lekker gaar word in sy eie vleissappe saam met die ekstra water.)
Voeg sout en peper by.
Voeg die groenbone en aartappels by, sit deksel op, en laat dit stadig prut.
Bedien met rys, en 'n lekker tamatie- en uieslaai.
MIELIEVLA BY JOU VLEISIE:
227 g gaar groenmielies
2 eiers, effens geklits
1 1/2 eetl botter
2 k warm melk
sout en peper
Voorverhit die oond tot 163°C. Meng al die bestanddele saam. Bak in `n botter gesmeerde bakskottel tot styf en gaar.
Lewer 5 porsies.
HEEL PAMPOEN MET BRANDRISSIE MAALVLEIS: [ Hope Malau]
Bereiding: 10 minute
Gaarmaaktyd: 50 minute
Genoeg vir 6 of meer mense
1 kg beesmaalvleis
10 ml (2 t) olie
1 ui, gekap
1 groen soetrissie, gekap
500 g pampoen, gekook en tot puree verwerk
2 blikke (410 g elk) heel tamaties
500 ml (2 k) beesvleisaftreksel
5 ml (1 t) brandrissiepoeier
sout en peper na smaak
15 ml (1 e) vars koljander
410 g (1 blik) cannellini-bone
nacho’s vir opdiening
Verbruin die maalvleis in ’n geoliede kastrol oor medium hitte.
Voeg die ui en soetrissie by en laat kook tot die ui sag is.
Voeg die pampoenpuree, tamaties, aftreksel, rissiepoeier, sout, peper en koljander by.
Roer goed en laat prut 30 minute.
Voeg die bone by en laat prut nog 10 minute.
Sit voor saam met nacho’s.
WENK:
Bak pampoen in foelie oor kole of in potjie tot die pampoenmoes binne gaar is, maar dat pampoenskil nog ferm is.
CHAKALAKA: [RADIO HOëVELD]
Sny ‘n lekker groot ui in skyfies.
Kerf ‘n kleinerige koolkop baie fyn.
Rasper 2 of 3 Wortels lekker grof.
Sny 2 Groen Soetrissies in repies.
Sny 2 blikke gekapte Tamaties oop.
Braai die uie in bietjie olie en voeg 2ml peri-peri, 1 Teelepel Paprika en 1 Teelepel Kerriepoeier by.
Voeg kool, wortel en soetrissie by en braai tot alles begin sag word.
Voeg dan die Tamaties en 50 ml Witasyn en 3 Teelepels Suiker by.
Prut vir 5 minute. Proe maar en gooi smaakmiddels van jou keuse soos bv. knoffel of mosterd by.
Geniet !!!
VOëLVLEI WATERBLOMMETJIE-BREDIE:
1 kg skaapvleis in blokkies gesny
2 medium uie
1 kg waterblomme
250 ml gesnipperde ontbytspek
3 medium aartappels — in blokkies gesny
sout & peper
250 ml vleisaftreksel
vars suurlemoensap na smaak (± 15 ml) of 2 suurappels gekap
Spoel waterblomme deeglik. Braai vleis, wat met sout en peper
besprinkel is, tot bruin. Haal vleis uit en braai uie goudbruin in dieselfde vet. Sit vleis terug in kastrol, voeg al die ander bestandele, behalwe suurlemoensap by. Laat stowe stadig tot vleis sag is. Moet nie onnodig roer nie. Vul aan met klein hoeveelhede vleis-ekstrak indien nodig. Wanneer gaar, geur met suurlemoensap. Bedien met rys.
WATERBLOMMETJIE FRITTERS:
820 g sag gekookte waterblommetjies [of die in blikkie]
10 ml gesmelte botter
10 ml cheddar kaas — fyn gerasper
1 klein ui — gerasper
250 ml witbroodkrummels
50 ml meel
2 klein eiers
olie vir braai
sout en vars gemaalde peper
Meng en verwerk waterblomme, botter, kaas, ui,190 ml broodkrummels, meel, 1 eier en geurmiddels in die voedselverwerker. Verkoel in yskas. Vorm klein fritters 1 cm dik en rol in meel. Klits orige eier met ’n klein bietjie water en dip die fritters in die mengsel. Rol die fritters dan in die oorblywende
broodkrummels en braai in warm olie tot goudbruin.
Bedien as ligte ete met olywe, kaas en ’n glas wit wyn.
Die fritters kan ook bedien word saam met geroosterde vleis.
Gaar maalvleis kan ook by mengsel gevoeg word voordat fritters
gevorm word.
BOTTERKOOL: [RADIO HOëVELD]
Snipper ‘n midelmatige koolkop fyn en blanseer in kookwater met sout in. Die kool moet nog bros wees.
Dreineer die kool en hou 1 koppie water vir die sous.
Gooi die water in ‘n pan en voeg 4 eetlepels botter of bakmargarien by. Voeg nou 1 opgehoopte eetlepel meelblom en ‘n ¼ koppie melk by en roer. Bring tot kookpunt terwyl aanhoudend geroer word. Waneer die sous lekker dik is voeg die kool by en laat deurkook.
Sprinkel bietjie neutmuskaat of anys oor.
Geniet !!!
BAKED BEAN STEW WITH PAP RINGS: [DRUM MAGAZINE – COOKING WITH SIBA]
Beans are known to help lower cholesterol so keep a variety of them in your cupboard. They’re great for stews, soups and salads.
Preparation time: 10 min
Cooking time: 30-40 min
Serves 4-6
You will need
Pap rings
1 L (4 cups) water
salt
500 ml (2 cups) mealie meal
30 ml (2 tbsp) rosemary
15 ml (1 tbsp) parsley
Bean Stew
30 ml (2 tbsp) oil
2 onions, finely chopped
3 large cloves garlic, finely chopped
1 green pepper, cubed
1 red pepper, cubed
1 yellow pepper, cubed
30 ml (2 tbsp) mixed herbs
1 can (410 g) tomatoes
1 can (410 g) baked beans
salt and pepper
Method
1. Pap rings Boil the water and add the salt in a medium-size saucepan. Reduce the heat and add the mealie meal without stirring. Cover with the lid and cook for about 10 minutes. 2. Add the herbs and stir until well combined. Cook for a further 10 minutes until the pap is stiff and it makes one big lump and is not crumbly. Transfer to a lightly oiled surface and press using your hands until flat. Cut into rounds and grill for 5 minutes until a bit crunchy. Set aside in a warm place. 3. Bean Stew In the meantime, heat the oil in a frying pan and fry the onions, garlic and peppers for 4 minutes until slightly soft. 4. Season with mixed herbs and pour in the tomatoes. Reduce the heat and simmer for 8 minutes. Add the baked beans and cook for a few more minutes. Season with freshly ground pepper to taste and serve with the pap rings.
TIP Red kidney beans also work well in this dish.
BOTTERSKORSIE GEVUL MET SPEK EN PRUIMEDANTE: [Resep en foto Stork]
(Dit lewer 6 porsies)
3 klein botterskorsies, gehalveer en ontpit
60 ml water
15 ml hoenderaftrekselpoeier
6 repe swoerdlose spekvleis, gekap
12 ontpitte pruimedante, gekap
30 g margarien (30 ml)
1 klein ui, gekap
1 knoffelhuisie, gekneus
broodkrummels en gekapte pietersielie om bo-oor te sprinkel.
1. Sny 'n klein skyfie aan die onderkant van elke botterskorsiehelfte weg sodat dit op 'n bakplaat gelyk kan staan. Plaas 'n klein bietjie van die water in elke holte en sprinkel hoenderaftrekselpoeier oor.
2. Meng die spekvleis, pruimedante, margarien, ui en knoffel saam. Verdeel die spekvleismengsel tussen die ses botterskorsiehelftes en plaas in die holtes.
3. Bedek met tinfoelie en bak in 'n voorverhitte oond by 170C (340F) vir ongeveer 1 uur of totdat die botterskorsie sag is.
4. Verwyder uit oond, sprinkel 'n bietjie broodkrummels en pietersielie oor. Sit voor met geroosterde lamstjops.
[KAN OOK IN FOEILIE OOR DIE KOLE GEBRAAI WORD of in jou platboompan.]
GROENBOONTJIES IN EIERSOUS: [KOOK SUID-AFRIKAANS]
6 porsies
Tyd; 30 minute
500g heel jong groenboontjies
50ml water
25ml bruinasyn
15ml suiker
2ml sout
2ml peper
1 geklitste eier
METODE:
Sny boontjiepunte af en kook in soutwater tot sag, maar nog ferm.
Dreineer en laat afkoel.
Klits water,asyn,suiker, sout en peper saam.
Hou aan klits en voeg eier by.
Sit in bak oor kookwater en klits totdat sous dik word.
Giet oor boontjies en sit voor as slaai.
CHAR GRILLED CORN ON THE COB WITH MAYO, CHEESE AND CHILE:
SERVES 6
This smoky, chewy corn can also be slathered with sour cream thinned with a little bit of cream instead of mayonnaise.
6 ears fresh sweet corn in the husk
3 tbsp. butter, melted
1/2 cup mayonnaise
1/3 finely crumbled feta cheese
1 tbsp. powdered chile
1. Put unpeeled corn in a large, deep bowl, cover with cold water, and weight with a plate to submerge. Soak corn for 30 minutes, then drain. Meanwhile, preheat a grill and adjust grill rack to 5'' above heat.
2. Grill unpeeled corn over medium-hot heat, turning frequently, until outer leaves are blackened, 15-20 minutes. Remove from heat and when cool enough to handle, peel off husks and remove silk.
3. Brush peeled corn with butter, return to grill, and cook, turning frequently, until browned all over, about 10 minutes. Spread each ear with some mayonnaise, roll in cheese, and sprinkle with powdered chile.
VINNIGE BOONTJIESTOWE: [HUISGENOOT]
Moeg van groenboontjies met aartappels gestowe? Probeer hierdie vars manier van doen. Een voorwaarde: Die boontjies moet nog lekker jonk wees.
Genoeg vir 6 mense
Bereiding: 15 minute
Gaarmaaktyd: 20-25 minute
50 ml botter
30 ml olyfolie
1 ui, fyn gekap
sout en vars gemaalde swartpeper
1 rooi soetrissie, in repies gesny
500 g vars jong groenboontjies
50 g gevlokte amandels
30 ml Dijon-mosterd
vars origanum vir garnering
Verhit die botter en olie in ’n dieperige pan en roerbraai die uie tot net sag. Geur met sout en vars gemaalde swartpeper. Voeg die soetrissie by, roerbraai ’n minuut en roer die groenboontjies daarby. Roerbraai ’n paar minute.
Roer die amandels en mosterd by en meng goed. Garneer met vars origanum.
VINNIGE GROENBOONTJIEBREDIE MET PATAT: [HEILIE PIENAAR]
Lewer 4–6 porsies
30 ml (2 e) kook- of olyfolie
ongeveer 750 g lamstowevleis, soos nek of skenkels
1 middelslag-ui, geskil en gekap
500 ml (2 k) beesvleisaftreksel
2 middelslag-tamaties, in klein stukkies gesny
30 ml (2 e) gekapte vars gemengde kruie of 10 ml (1 t) droë kruie
sout en varsgemaalde swartpeper na smaak
2 middelslag-patats, in dik skywe gesny
ongeveer 200 g groenboontjies, gehalveer
15 ml (1 e) koekmeelblom om sous te verdik
Metode
1. Verhit die olie in ’n swaarboomkastrol en braai die lamsvleis tot goudbruin. Voeg die ui by en braai tot sag.
2. Voeg die vleisaftreksel, tamaties, kruie en geurmiddels by. Plaas die deksel op en laat prut vir ongeveer ’n uur.
3. Voeg die patats en groenboontjies by en laat prut vir ’n verdere 15 minute of totdat die vleis sag is. Verdik die sous met koekmeelblom opgelos in water. Laat kook vir ’n paar minute sodat die sous verdik en sit warm voor met stysel soos kapokaartappels of gegeurde rys.
OORSKIETKOSKOEKIES (“BUBBLE AND SQUEAK”): [KAMKOS VIR SMULPAPE]
Die Engelse het ʼn dis wat hulle ”Bubble en Squeak” noem. Dit het geen vaste bestanddele en geen vaste vorm nie. Party Amerikaners noem dit ”Hunters Dish”, want jy “hunt” in die yskas vir al die oorskiet kos en jy maak ʼn “dish” daarvan. Ander Amerikaners noem dit weer "Hash Browns." Ek noem hom “Oorskietkoskoekies”. Onthou daar is geen vaste bestanddele nie en geen vaste hoeveelhede nie. Gebruik die volgende net as ’n riglyn.
Bestanddele
Kapokaartappels is die basis van hierdie dis. Gerasperde aartappels (gaar of rou) kan ook gebruik word indien kapokaartappels nie beskikbaar is nie.
Kool
Wortels
Oorskietvleis, of ham, of selfs Boelie, net soos jou smaak jou lei.
Wat nog als in die yskas te vinde is
Spek en gebraaide uie om die dis op te kikker
Gebruik meel en eier om die megsel dikker te maak, indien jy daarna voel
Sout en peper na smaak
Metode
Sny die vleis in blokkies en hou dit eenkant. Braai uie en spek en hou dit eenkant. Maak al die ander bestanddele met ’n vurk se agterkant redelik fyn en meng dit met die vleis, uie en spek. Maak bolletjies, druk hulle plat en braai in olie oor matige hitte tot dit goudbruin is. Anders kan alles sommer saam in die pan gegooi en geroerbraai word. Dien dit op.
PAMPOENBOBOTIE: [Deur Marlene van Eeden]
Marlene sê: Dié pampoenbobotie is maklik, maar lyk indrukwekkend. Dis boonop spotgoedkoop én daar's niks potte en panne wat later gewas moet word nie!
Bestanddele
• ’n groenskil-boerpampoen (dis minder waterig as gewone boerpampoen)
• ’n dik sny brood, korsies afgesny
• 1½ koppie melk
• 2 eetlepels sonneblomolie
• 2 teelepels botter
• 2 uie, gekap
• 2 knoffelhuisies, gekneus
• 5 teelepels kerriepoeier
• 2 teelepels sout
• 2 eetlepels blatjang
• 1 eetlepel fyn appelkooskonfyt
• 1 eetlepel Worcestersous
• 1 teelepel borrie
• 5 teelepels bruinasyn
• 1 kg beesmaalvleis
• 3 eiers
• 6 eetlepels sultanarosyntjies (opsioneel)
• nog ’n knypie sout en borrie
• 1-2 lourierblare
Só maak jy
1. Haal ’n bietjie lyf af. Sny die boonste deel van die pampoen versigtig af en hou dit eenkant sodat jy dit later as ’n “hoed” kan gebruik (moenie dié deel bak nie). Hol die pampoen versigtig in die middel uit, maar los ’n lekker dik laag om die rande. Week intussen die brood in die melk.
2. Bring daai geur! Verhit die olie en botter in ’n groot pan en braai die uie en knoffel. Gooi die kerriepoeier, sout, blatjang, konfyt, Worcestersous, borrie en asyn by en meng dit goed.
3. Van pienk na bruin. Druk die melk uit die brood (hou die melk eenkant) en maak die brood fyn voordat jy dit saam met die maalvleis en sultanas in die pan gooi. Laat dit oor lae hitte prut terwyl jy dit roer totdat die vleis nie meer pienk is nie. Haal die vleis dadelik van die plaat af en meng een geklitste eier by voordat jy dit in die uitgeholde pampoen skep.
4. Amper daar. Klits die orige twee eiers saam met die melk waarin jy die brood geweek het. Gooi ’n knippie sout en die borrie by. Gooi die mengsel oor die vleis in die pampoen en sit dit in ’n pan met ’n bietjie water.
5. Maak die wêreld vir hom warm. As jy die resep by die huis probeer, kan jy die pampoen vir twee uur in die oond bak. Haal dit uit en sit die “hoed” terug. Op ’n oop vuur kan jy die pampoen in ’n gietysterpot met ’n bietjie water sit en kole rondom pak. Laat dit vir omtrent twee uur gaar word (sonder om die deksel op te sit) totdat die vleismengsel gestol het. Haal dit van die kole af en sit die “hoed” terug.
6. Dis etenstyd! Sit die bobotie voor saam met ’n mengsel van bruin-en-wilderys.
MIELIETERT MET GROENTE: [ONBEKEND]
60 ml meel
60ml suiker
60ml botter gesmelt
15ml bakpoeier
4 eiers
2 blikkies room mielies
sout en gemaalde swart peper
Gevriesde chunky gemengde groente – jou keuse hoeveel jy wil ingooi
Koppie kaas
1 tamatie
Meng al die bestandele behalwe die groente, kaas en tamatie.
Gooi gemengde groente (rou en gevries) onder in bak (jy kan minder gebruik as jy wil, hang af hoe groot is jou bak.
Gooi mieliemengsel bo-oor.
Gooi gerasperde kaas bo-oor.
Sny tamatie in skywe en rangskik bo-op.
Gooi bietjie pietersielie en paprika oor, en bak in oond vir ongeveer 1 uur by 180 C.
Jy kan die groente uitlaat – ek het net die idée eendag gekry met die groente en dit rek die resep en dit is baaaaie lekker.
MIELIE-WENKE: [SO MAAK MENS]
* ’n Maklike, vinnige manier om mielies gaar te maak is om die mielie in sy blare op kombuispapier in die mikrogolf te plaas vir 2-4minute (vol sterkte). Vir elke bykomende mielie moet daar nog 2 minute bygevoeg word.
* Heel mielies kan vir ’n jaar bevrore bly, die pitte net 3 – 4 maande.
* Draai mielies in foelie toe, met vars kruie of ’n stukkie suurlemoen, en braai oor die kole − ’n lekker alternatief vir botter en sout.
* Sny gaar mielies in ringe van 3 cm en ryg saam met soetrissie en olywe op sosatiestokkies. Braai oor die kole.
* Sny sowat 10 mieliekoppe se mielies af, maal dit fyn en meng met ½ t sout, en stoom in blikkies gaar vir sowat 1 ½ uur – of plaas lepelsvol hiervan – gemeng met 1 eier en ½ k bruismeel op ‘n mielieblaar, vou toe en steek vas met ‘n tandestokkie, (of op foelie) en “bak” op die kole...
BLACK AND WHITE BAKED BUTTERNUT: [UNKNOWN]
Serves 2 (or in my case 1 plus 1 leftover)
1 Butternut, cut in half length ways and seeds removed
2 Sticks of Cinamon
Olive Oil
1 Tin White Beans (rinsed) [butter beans]
10 Black Olives Stoned and halved
4 Thick slices of Camembert Cheese
Roast the Butternut, for about 60 -80 minutes at 200 degrees Celsius, drizzled with olive oil, seasoned with salt and with one stick of cinamon placed on each half .
Mix in a bowl the white beans and the olives, seasoned with salt.
Once the butternut are cooked through, add the bean and olive mix into the holes of the butternut, top with the cheese and another little drizzle of olive oil and bake until the cheese has melted and the beans are warmed through.
Serve and enjoy.
WENK:
Draai butternut toe in foelie en bak oor kole, vul dan met die mengsel, draai weer toe in foelie en laat toe om lekker warm te word.
BROWN ONION BUTTERNUTS: [xcentric ideas – alma pretorius]
[Hierdie is regtig baie lekker en heeltemal iets anders!
Butternuts, sliced
Brown Onion Soup Powder
Butter/margarine
Wash the slices, peel if you want and remove pips.
Place slices on pieces of tinfoil.
Sprinkle some soup powder on. Dot with butter/margarine. Fold the foil into a parcel and place on baking tray (or on BBQ grill). Bake at 160 oC for 30-40 min.
I didn’t peel the butternut. I used a slice per tinfoil.
BUTTERNUT SQUASH PATTIES:
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients:
•2 (15-oz) can chickpeas, drained and rinsed
•1 medium onion, chopped
•4 cups shredded butternut squash
•2 cup rolled oats, finely ground (aka oat flour)
•1 cup chickpea flour [or all purpose flour]
•2 tsp coarse salt
•2 tbs dried parsley (1/2 cup fresh)
•oil for cooking (canola, safflower)
Directions:
1.In a food processor, puree chickpeas for 1-2 minutes.
2.Add onion, and pulse for another 30 seconds.
3.Transfer to a large mixing bowl and stir in zucchini, onion, oat flour, chickpea flour, salt, and parsley.
4.Form into patties. (I got 14-16 out of the batch.)
5.Heat oil in a medium to large skillet over medium-high heat.
6.Saute patties until golden and crisp, 2 to 3 minutes per side.
7.Serve with your favorite sauce or salsa.
8.Place remaining uncooked patties on a baking sheet and freeze. Transfer to a tupperware container or ziploc baggie for storage.
WENK:
Maak sommer butternut burgers en die kids kry sommer groente ook in. Baie gesond.
GEMMERHEUNING WORTELBLOKKIES: [OUMA BEER SE RESEP]
Maak aantal wortels skoon soos benodig en sny in blokkies.
Kook dit nou sag in bietjie water, sonder sout, nie pap nie, ek vind sout maak party groente harderig en dis nie wat jy wil hê nie. Kook omtrent al my groente sonder sout en geur agterna wanneer dit gaar is.
Gooi water af en geur met die volgende:
Suurlemoenpeper
Aromat
Lekker stuk botter/margarien
'n Goeie klompie heuning
Rasper vars gemmerwortel in na smaak
Meng nou goed deur en sit in jou mikrogolf vir ongeveer 3 - 5 minute op HOOG sodat die geure kan in die wortels trek.
LET WEL: Moenie die wortels in die gemmerheuning kook nie, want dit maak jou wortels HARD. Dieselfde geld vir lemoenstroop wortels.
Dis hoe ek dit maak en dit bly 'n wenner.
WENK:
Indien jy afkom op vars gemmer wat lekker dik en plomp is, koop sommer 'n hele klompie. Maak dit dan skoon by die huis, sit in sakkies en VRIES dit. Dit hou baie lank en jy't altyd vars gemmer in jou huis. Wanneer jy gebruik haal stuk uit, rasper dit in jou kos en vries die origes weer. Rasper net so gevries, dit is dan ook nie so draderig nie. [As jy lekker vet groot knoffel kan kry, doen presies dieselfde.]
GEVULDE TAMATIES: [Deur ARINA DU PLESSIS]
8 groot tamaties
150 g sagte bokmelkkaas
250 ml varswitbroodkrummels
1 eier
8 basielkruidblare, gekap
45 ml olyfolie
Sout en vars gemaalde swartpeper na smaak
Voorverhit die oond tot 190 °C. Sny die bokant van elke tamatie af en skep die pitte uit. Klop die bokmelkkaas, broodkrummels, eier, basielblare en tamatiepitte met 20 ml van die olyfolie tot goed gemeng en geur met sout en peper.
Pak die tamaties in ’n oondbak en geur die holtes met sout. Skep die vulsel in die hol tamaties en sit die bokante weer op. Drup die res van die olyfolie oor en bak vir 20 minute. Sit warm of teen kamertemperatuur voor met ’n kruieslaai.
Lewer vier porsies.
GEBAKTE TAMATIE MET PASTA: [HUISGENOOT]
Genoeg vir 8 mense as ’n voorgereg of bykos
Bereiding: 10-15 minute
Gaarmaaktyd: 30 minute
8 groot ryp, ferm tamaties
olyfolie
balsemieke asyn
VULSEL
500 ml (2 k) tagliatelle, gaar
45 ml (3 e) versnipperde basilieblare
125 ml (½ k) parmesaankaas, grof gekap
4-6 gekapte ansjovisfilette
45 ml (3 e) olyfolie
1 knoffelhuisie, fyn gepers
seesout en gemaalde swartpeper na smaak
METODE:
Voorverhit die oond tot 180 °C.
Sny die bokante van die tamaties af en hou dit eenkant. Verwyder die pitte en vlees versigtig en verwerk dit in ’n voedselverwerker tot ’n pulp.
Meng die bestanddele vir die vulsel en skep dit in die tamatiedoppe. Plaas die tamaties se afgesnyde bokante terug.
Pak dit in ’n gesmeerde oondbak en giet die tamatiepuree oor.
Geur met seesout en gemaalde swartpeper en klam aan met olie en balsemieke asyn. Bak ’n halfuur lank of tot die tamaties sag is, maar steeds hul vorm behou.
HEERLIKE GEELWORTELS MET 'N VERSKIL: [NG GEMEENTE TUINEDAL RESEPTE]
500g geelworteltjies
25g botter of margarien
1 ui gekap
5ml suiker 5 - 10ml gerasperde gemmerkonfyt en stroop
METODE:
Kook wortels tot sag in soutwater, maar nie pap nie.
Smelt botter, voeg ui by, strooi suiker bo-oor en braai goudbruin.
Dreineer wortels, voeg by ui en meng liggies.
Roer konfyt en stroop by en hou warm tot opdiening.
SUIKERMIELIEBREDIE:
25ml olie
1 ui, fyn gekap
500g maalvleis
5ml sout
2ml peper
1 vleisekstrakblokkie
225ml kookwater
2 aartappels, geskil en in blokkies
410g (1 blik) roomsoort suikermielies
geroosterde tamatieskywe
METODE:
Verhit die olie in ‘n swaarboomkastrol. Soteer die ui in die olie totdat dit ligbruin en deurskynend is. Voeg die maalvleis by en verbruin dit. Roer dit gereeld om sodat dit nie aanbrand nie. Geur met sout en peper. Los die vleisekstrakblokkie op in die kookwater en voeg dit saam met die aartappel blokkies en suikermielies by die vleis. Plaas die deksel op en stowe dit 20-25 minute lank oor lae hitte. Roer af en toe om. Skep die bredie uit in ‘n warm opskepskottel. Garneer die gereg met geroosterde tamatieskywe. Bedien warm.
SAUCY BROCCOLI CHICKEN BAKE:
[Ek het nou die aand hierdie sommer in my mikrogolf gemaak en my man was baie beindruk, het gesê ek kan maar weer so 'n foutjie maak!]
Description:
A casserole of tender broccoli with chunks of chicken, topped with a flavorful sauce and cheese, served over rice
Yield: 8 servings
Ingredients:
16 ounces frozen broccoli florets (or about 3 cups fresh broccoli florets)
3 cups cooked cubed chicken
pepper
2 cans cream of chicken soup*
½ cup mayonnaise
1 teaspoon curry powder
½ cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
1½ cups rice (uncooked measurement), cooked according to package instructions (should make 4 1/5 cups of cooked rice)
Instructions:
1. In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
3. In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
4. Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice.
Additional Notes:
*I use homemade cream of chicken soup. I estimate that 2 cans of soup equals about 3 cups of my homemade cream soup.
MY WENK:
Ek het gevriesde broccoli gebruik en kleiner gesny en het nie hoendersop gehad nie, het Denny se mushroom
Maak in jou mikrogolf warm op HOOG vir 20 minute, dan is alles verder gaar ook.
Kan ook in jou swartpot gemaak word, want die bak gaan daaroor dat die kaas moet smelt en als goed warm moet word, wat dieselfde sal wees in die swartpot.
SMAAKLIKE GROENBOONTJIEBREDIE [BOEREKOS - DINE VAN ZYL]
GENOEG VIR 4
BEREIDINGSTYD 20 MINUTE
GAARMAAKTYD 2 UUR
Dine van Zyl, skrywer van Die Groot Boerekosboek, sê dis moeilik om haar gunsteling-kos te kies, maar as sy móét, sou sy sê dis boontjiebredie.
1,5 kg stowelamsvleis
30 ml kookolie
1 groot ui
4 knoffelhuisies, fyngedruk
5 ml vars gemmer, fyngedruk
5 naeltjies
125 ml louwarm water
5 ml sout
2,5 ml varsgemaalde swartpeper
4 middelslag-aartappels, geskil – sny twee in blokkies en twee in kwarte
1 kg groenboontjies, in 3 cm- lengtes gesny
’n goeie raspertjie neutmuskaat
AANWYSINGS:
1 Sny die lamsvleis in klein porsies, klad dit droog op kombuis-papier en braai dit in die kookolie in ’n wye, diep kastrol bruin. Braai bietjies op ’n slag sodat dit nie water trek nie. Skep die vleis uit in ’n skottel en hou eenkant.
2 Kap die ui fyn en smoor dit saam met die knoffel en vars gemmer in die kastrol.
3 Skep die vleis terug in die kastrol, voeg die naeltjies by, sit die deksel op en stowe stadig vir so 30 minute. Jy kan dit sonder water doen, maar afhangende van die tipe kastrol wat jy gebruik, kan jy bietjies-bietjies louwarm water byvoeg.
4 Strooi die sout en peper oor wanneer die vleis begin sag word. Strooi nou die aar-tappel-blokkies en -kwarte oor die vleis, gevolg deur die boontjies. (Die aartappels word in klein en groter blokke gesny omdat die kleiner blokkies gouer gaar word en die bredie verdik.)
5 Maak seker dat daar omtrent ’n halwe koppie vloeistof in die kastrol is – so nie, voeg by.
6 Sit die deksel op en stowe vir ongeveer ’n uur.
7 Rasper neutmuskaat oor.
8 Sit voor met witrys en gerasperde komkommerslaai.
SWEET AND SOUR CABBAGE WITH COKE:
about 1½ lb. red or green cabbage
2 medium apples
½ cup Coca Cola
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. bacon drippings
1 tsp. salt
½to 1 tsp. caraway seed
Coarsely shred or cut cabbage (should measure 3 cups). Core and dice unpeeled apples. In pan, toss together all ingredients. Cover and simmer until cabbage is tender, about 25 minutes.
Stir occasionally.
Makes 4 [ cup] servings.
OVEN DRY TOMATOES:
It's pretty simple, really.
Slice them in half and arrange them cut-side-up on a sheet pan that's been lightly anointed with olive oil. Put them in an oven at a very low heat for 6 to 8 hours, or until they've shriveled, but aren't dry and hard
"Low heat" can be tricky - we use our smaller, warming oven set to about 120 degrees. If you have a toaster oven, you can definitely use that. In a regular oven, just set it to its lowest setting and check after 3 to 4 hours.
Once much of the moisture has been released, we pack the tomato "raisins" into jars and cover them completely in olive oil. Stored this way they will keep for months in the refrigerator (just be sure to keep the tomatoes submerged in oil as you use them).
You can use these tomatoes just like you would any store-bought "sun"-dried tomatoes. Recently we have really enjoyed them as an accent flavor for hummus.
SPINASIEKOEKIES MET TAMATIESOUS: [LAPA HAELGEWEER RESEPTE]
1 x kg pak gevriesde spinasie of 2 pakke vars spinasie
Klits 3/4 koppie water en 1 groot eier saam.
Voeg 1½ koppie meel,
1 teelepel sout,
Peper na smaak
1teelepel bakpoeier
1 elp fennel blare fyn gesny
1 elp groen uie stingels fyn gesny by en meng.
METODE:
Was spinasie af en sny in repe verwyder meeste van die wit stingels.
Kook water in ‘n pot en voeg dan die Spinasie by net vir 2 tot 3 min
Dreineer die water en laat Spinasie effens afdroog word.
Meng met deegmengsel.
Skep met 'n lepel in pan met voorafverhitte olie.
Bak aan elke kant tot bruin (net 'n paar minute aan 'n kant -
dis vinnig gaar).
Dit lewer so 15+ koekies, afhangende hoe groot skeppe jy skep.
TAMATIESOUS:
10 pd ryp tamaties
2 uie
4 tot 6 huisies knoffel
1 pint asyn
1 e naeltjies
1 e piment
1 e gemaalde peperkorrels
1 e stukkies pypkaneel
2 e sout
1 e mosterd
1 k suiker
1 koppie water
1 tlp cayenne peper of twee rissies fyn gesny pitte verwyder
Verwyder die skille van die tamaties. Skil die uie. Rasper of
maal die tamaties, die uie en die knoffel
METODE:
Kook oor stadige hitte tot dit sag is en vryf dit met 'n houtlepel deur 'n sif om al die pitte te verwyder.
Kook die asyn, water, die suiker, die sout en die mosterd en
die speserye saam. Sodra die mengsel kook verminder die hitte en prut vir 15 min.
Gooi mensel deur ‘n sif en voeg by tamaties .
Kook die mengsel en roer af en toe tot die volume omtrent een derde verminder het en die sous die dikte van witsous het.
Gooi dit in 'n skoon, droë, warm bottles en verseël hulle terwyl hulle nog warm is.
LANCASTER PICKLED BEETS: [MR FOOD'S TEST KITCHEN]
In Amish country, pickled beets are a staple go-along for family meals. Our easy version tastes just like theirs but we use the convenience of canned beets that we simmer in an easy homemade sauce -- and get the same result!
Serves: 6
Cooking Time: 15 min
What You'll Need:
•¼ cup sugar
•1 tablespoon cornstarch
•½ teaspoon salt
•¼ cup vinegar
•¼ cup water
•2 (15-ounce) cans sliced beets, drained
•1 tablespoon diced onion
•1 tablespoon butter
What To Do:
1.In a saucepan, combine sugar, cornstarch, salt, vinegar, and water; stir until smooth.
2.Bring mixture to a boil over medium heat and cook 1 to 2 minutes, or until thickened. Add beets and onion to mixture and simmer on low 8 to 10 minutes or until heated through, stirring occasionally. Add butter, stir until melted, and serve.
BUTTERNUTSKYWE MET GARLIC: [BRON ONBEKEND]
Lekker by braaivleis!!!
Sny jou butternut in dik skywe - met skil aan.
Smeer lekker homp botter op en garlic flakes, sout en gemaalde swartpeper - sny 'n ui in skywe en sit die skyf ui bo-op die butternut.
Maak toe met foelie en maak gaar op die kole of in die oond.
CARROT, POTATO AND DATE CRUSH:
Serves: 2
Preparation time: 5 min
Cooking time: 15min
Ingredients
200g Potatoes – peeled and cut in big blocks
200g Carrots – peeled and sliced
35g Dates – chopped
1/8t Salt
20g Butter
Pinch of white pepper
2T Coriander coarsely chopped
Pinch of freshly ground black pepper
Method
1. Boil carrots and potatoes together till cooked. Crush with a fork – this is not mash so we don’t want it fine like mash.
2. Add the rest of the ingredients – mix well and serve hot with a few chopped dates on top of the dish.
GRILLED GARLIC:
THIS IS FOR OUR GARLIC LOVERS! Niks so lekker soos so 'n geroosterde knoffeltjie saam met jou braaivleis nie, lekker soet!
This recipe will show you how to cook roasted garlic on a barbecue. The addition of fresh herbs lends extra flavor to the already tasty garlic- can't go wrong with Grilled Garlic!
Ingredients
8 heads garlic
4 tablespoons margarine
Sprigs of fresh rosemary or oregano, to taste
Instructions
1.Arrange whole heads of garlic on a sheet of heavy-duty foil.
2.Top with butter and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (1/4 teaspoon per head of garlic). Fold the foil over the garlic and seal the package well.
3.Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
SOET PATAT VOORGEREG/BYKOS: [BRON ONBEKEND]
Het vanmidag die heerlikste proeseltjie geniet.
Patats halfpad saggekook, stukkies gesny en in 'n oondbak gepak, so laag onderin.
Blikkie perskes in stukkies gesny en gemmerkoekies gekrummel, by die patats gemeng.
Malvalekkers in stukkies gesny bo-op gepak.
Paar klontjies margarien so hier en daar gesit.
Halwe blikkie idealmelk oorgegooi.
Gebak by 150grade vir omtrent 20 minute.
MY WENK:
Maak in platboompan en sit kooltjies op die deksel sodat dit kan gaar bak of in Buksie-oondjie.
EG HOLLANDSE ANDIJVIE-STAMPPOT: [BAIE LEKKER!]
Heerlik saam met varktjop, gerookte hollandsewors of frikkadelle en 'n lekker vleissous.
Aantal personen: 3
Ingrediënten:
500 gram aardappelen
zout
100 gram dobbelsteentjes ontbijtspek
andijvie [gebruik spinasie as jy nie andijvie kan kry nie]
scheutje melk
METODE:
Kook de aardappelen gaar in kokend water met wat zout. Bak 100 gram dobbelsteentjes ontbijtspek knapperig. Giet de aardappels af en stamp er ongeveer 200 gram andijvie, de uitgebakken ontbijtspek en een scheutje melk door.
Eet smakelijk!
ASPERSIES GEROL IN SPEK OOR DIE KOLE! [OUMA BEER]
Klomp aspersies
1 pk steepspek
Olyfolie
Sout en peper na smaak
Kaasskyfies
METODE:
Berei aspersies voor, was en sny harde gedeelte af.
Klad goed droog met kombuispapier.
Meng olie, bietjie sout of aromat en peper saam.
Rol aspersies daardeur.
Maak bonneltjies van 3 of 4 aspersies.
Sit 2 repies spek neer en ook 'n skyfie kaas.
Rol aspersies hierin toe en steek vas met 'n tandestokkie indien nodig.
Rooster gaar oor kole.
Baie lekker!
BBQ CABBAGE: [HOW TO GRILL STEVEN RAICHLEN]
Ingredients
4 Tbsp. (1/2 stick) butter
4 slices bacon (1/4 pound; preferably artisanal), cut crosswise into 1/4-inch slivers
1 small onion , finely chopped
1 medium-size (about 2 pounds) green cabbage
1/4 cup of your favorite commercial brand barbecue sauce
Coarse salt and black pepper
Directions
Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumple a piece of aluminum foil and shape it into a ring, about 3 inches in diameter.
Cut the core out of the cabbage and discard. Cut the remaining butter into dice Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring with the cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings (save any remaining bacon fat for basting pork chops or making baked beans). Season the cabbage lightly with salt and generously with pepper.
Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
Grill the cabbage until very tender (when done, it will be easy to pierce with a skewer), 1 to 1 and 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour if the cabbage is not done.
To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
SKORSIES GEVUL MET AARTAPPELMENGSEL:
3 skorsies, gehalveer en gaargemaak
3 aartappels, gewas, gaargemaak en fyngemaak [mash]
Sout en peper na smaak
½ blik roommielies
¼ kop gerasperde cheddarkaas
¼ kop broodkrummels
METODE:
Verwyder pitte uit die skorsie en ook die skorsiemoes.
Voeg hierdie by die fynaartappels met die sout en mielies.
Meng deeglik.
Vul die holtes van die skorsies met die mengsel.
Meng die kaas en broodkrummels goed.
Sprinkel hierdie bo-oor elke skorsie.
Bak in oond van 180 grade C vir 10 – 15 minute.
WENK:
Of sit in jou platboompan bedek met deksel, sit paar kooltjies op deksel en bak tot kaas gesmelt is en groente lekker deurwarm is.
Kan ook in jou Buksie-oond gaargemaak word.
ROTKOHL: [ROOIKOOL/RED CABBAGE: [OKTOBERFEST COOKBOOK]
3 pounds red cabbage
3 sour green apples
1 large onion
1/4 cup lard
3 cloves
1 bay leaf
Salt to taste
4 tablespoons sugar
5 tablespoons white vinegar
1 cup white wine
METHOD:
Peel, then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid, add a little bit of cornstarch to make it thicker.
BROCCOLI PARMASAN FRITTERS: [ALL JOY FOODS]
8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated parmesan cheese
1 teaspoon Veri Peri Garlic Hot Sauce (Lemon & Herb worked great here too)
1/2 teaspoon salt
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying
Prepare your broccoli:
Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. To prepare the stems, I like to peel them, as the skin can be thick and doesn’t cook quickly, then slice them into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.
Steam your broccoli until tender but not mushy: Use whatever method you prefer. My quickie, lazy method is to bring a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.
In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, Veri Peri Garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.
Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 150 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with some of the suggestions listed in the head notes, above.
CITRUSSY BAKED SWEET POTATOES:
To make this delightful dish you will need:
6 Medium sized Sweet Potatoes – scrubbed well under running water
Tin Foil
1 ClemenGold (or other mandarin/naartjie) - zest and juice
2 Lemons – zest and juice
60g Butter
Dark Brown Sugar – about 15mls per sweet potato
Freshly ground Black Peppercorns
Method:
Wrap the washed sweet potatoes in a double layer of foil then bake in the coals or on top of the fire until they are soft enough for a knife to go through them easily.
Remove from fire and allow to cool slightly until you can handle them. Place them in a heat proof dish, cut a cross in each one then push them fairly wide open as you would for a baked potato.
Grate the zest from the lemons and ClemenGold over each sweet potato then squeeze all the juice over.
Place 10g butter into each open potato then sprinkle a good bit of dark brown sugar over each one.
Grind a decent amount (and I mean a lot!) of black pepper over the dish then place under the hot grill until they are caramelized and bubbling.
Serve hot with your meats and salads!
GROENBOONTJIE EN PIESANG-KERRIE: [Geskryf deur: jpetro]
Hierdie kan as 'n bykossie geniet word, of selfs 'n warm slaai voorgesit word..
BENODIGHEDE:
laat 60 gm sultanas vooraf week in 25 ml witwyn vir 4 ure
500 gm groenbone - gekerf
1 ui ringe gesny
12,5 ml olie
sout
12,5 ml kerriepoeier
25 ml appelkooskonfyt
37,5 ml asyn
tiemie
3 piesangs in skywe gesny.
SO GEMAAK:
Kook groenbone in sout water tot gaar.
Braai ui in olie tot deurskynend, voeg kerriepoeier, tiemie en asyn by en roer vinnig deur.
Dreineer gaar groenbone, gooi by kerrie-uie en braai saam.
Haal pot van plaat af, voeg appelkooskonfyt en die geweekte sultanas by, roer mooi deur.
Plaas pot terug op plaat , laat prut vir 2 min, voeg piesangs by, roer deur, bedien..
ROASTED CAULIFLOWER WITH GOLDEN RAISINS: [YUMMY!]
Ingredients
1 head of cauliflower, cut into small florets
2½ tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Salt and freshly ground pepper
2 tablespoons golden raisins
1/4 cup freshly grated Pecorino Romano cheese
1 tablespoon chopped parsley
Method
1.Preheat the oven to 375°. Spread the cauliflower on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper and toss well. Roast for about 40 minutes, until tender. Transfer to a bowl.
2.In a small skillet, heat the remaining 1/2 tablespoon of oil. Add the raisins and cook over moderate heat, tossing, until hot, 1 minute. Add the raisins to the cauliflower, sprinkle with the cheese and parsley and serve.
Make Ahead:
The roasted cauliflower and raisins can be refrigerated for up to 3 days. Reheat and sprinkle with the cheese and parsley before serving.
MY WENK:
Maak in jou Buksie-oondjie of in swartboompan met deksel en kooltjies op deksel.
LEKKER GEBAKTE PATATS MET MARSHMALLOWS!
Was en halveer patats.
Sit marshmallows bo-op elke patat.
Bak in oond @ 180 grade C tot gaar, ongeveer 45 minute.
Kan ook die patats in foelie toedraai tot gaar gebak oor kole.
Maak foelie oop, halvee...r patats, maar behou die foelie en maak 'n tipe bakkie rondom die patat, moenie toemaak nie.
Pak nou marshmallows bo-op en sit weer terug op rooster sodat die marshmallows kan smelt.
Jy kan dit ook uit foelie haal, pak in 'n platboompan met deksel, sit marshmallows bo-op, sit delsel terug en sit bietjie kooltjies op die deksel vir so 10 - 15 minute tot marshmallows gesmelt het.
BUDGET BEATER BRINJALS: [KNORR RECIPES]
These delicious budget beater brinjals make a meal on their own or can be served as an accompaniment to chicken.
Serves 4-6 | Preparation Time: 5 mins | Cooking Time: 35 mins
Ingredients
- 3 Medium brinjal
- 150 grams Feta cheese
- 1 Bunch coriander, chopped
- 1 KNORR Sundried Tomato with Olive oil Salad Dressing
- 1 pinch Salt and black pepper to taste
Instructions
1. Place brinjal in a roasting dish, drizzle with olive oil and roast for approximately 30 mins at 200°C until soft and cooked or on the grill or in your skillet.
2. Cut in half lengthways and scoop out the flesh.
3. Mash the flesh and set aside.
4. Stir crumbled feta cheese into the brinjal flesh and add the KNORR Salad dressing and seasonings.
5. Spoon the filling into the brinjal cavity and reheat in the oven.
6. Serve with char-grilled chicken breasts.
COST LESS CURRIED BUTTERBEANS: [KNORR RECIPES]
Transform ordinary butterbeans into a culinary curry feast. Simply add curry powder, brown onion soup and stock and you will have a delicious meal.
Serves 4-6 | Preparation Time: 2 mins | Cooking Time: 15 mins
Ingredients
- 450 millilitres Knorr Chicken Stock
- 1 KNORR Brown Onion Soup Powder
- 10 millilitres Curry powder
- 2 Tins butterbeans, drained
- 15 millilitres Finely chopped coriander
Instructions
1. place chicken stock, brown soup powder and curry powder in a pot to simmer over medium heat
2. stirring often
3. add butterbeans to the pot and boil for 3 minutes to heat through
4. serve hot with rice or mash
5. garnish with coriander
BUTTERNUT AND PEAR BREDIE: [unknown]
Butternut and pear bredie, prepared with mutton OR lamb, butternut squash and dried pears is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied.
Cook Time: ± 2 hrs | Serves: 6
Ingredients
2 large onions, chopped
250 ml stock OR water
4 whole cloves
3 whole allspice
90 ml butter
1 kg lamb OR mutton
4 cloves garlic, crushed
4 sticks cinnamon
5 cm piece root ginger, crushed
2 kg butternut squash, peeled and cubed
1 kg dried pears
salt to taste
freshly ground black pepper
30 ml brown sugar
Method
Place onions, stock, cloves and allspice in a large saucepan and bring to the boil. Simmer until all the stock has been absorbed. Add 45 ml butter and sauté until onions are golden. Add mutton, garlic, ginger and cinnamon and braise over medium heat until meat has a rich brown colour and is almost done. Add butternut pieces, stir, making sure that the meat and butternut are well mixed. Close the saucepan with a close fitting lid and allow bredie to simmer until the butternut is soft. Add dried pears and simmer for 5 minutes. Add the brown sugar, rest of butter and season to taste. Serve with freshly cooked rice.
Tips
1.To concentrate flavours use mutton with a fair amount of fat and bone, 2 cm cubed mutton rib is the best meat to use.
2.Never boil meat in stock or water, this tends to dry out and toughen the meat.
3.Don’t add liquid. The juices from the vegetables will make a thick gravy.
4.Keep the cooking temperature constant, use a medium heat setting, allowing the bredie to simmer gently for a few hours to allow flavours to combine.
5.The flavour will improve if the bredie is made a day or two in advance.
BOTTERSKORSIE – TAGINE: [PETERJASIE RESEPTE uit RSG]
BESTANDDELE
15 ml olyfolie
2 middelslag uie, gekap
2 knoffelhuisies, fyngedruk
20 ml gemaalde komyn
2 ml borrie
1 kaneelstokkie
5 ml gemaalde kaneel
15 ml fyngerasperde vars of 5 ml gemaalde gemmer
15 ml fyngerasperde suurlemoenskil
1 kg botterskorsies, geskil en in blokkies gesny
100 ml groente- of uie-aftreksel
1 x 410g blik botterboontjies, gedreineer
sout en varsgemaalde swartpeper na smaak
30 g gesplinterde amandels, gerooster
125 ml sultanas
vars koljanderblare of Italiaanse pietersielie vir garnering
METODE
Verhit die olie oor matige hitte in ’n groot kastrol en soteer die uie en knoffel tot sag.
Voeg die speserye, gemmer en skil by en soteer vir ’n paar minute, voeg botterskorsie by en soteer nog 2-3 minute.
Roer die aftreksel by, verlaag hitte en sit die deksel op.
Prut 30 minute liggies saam.
Roer bone by, geur na smaak en prut nog 5-10 minute of tot die botterskorsie sag en die boontjies warm is.
Roer amandels en sultanas by en geur na smaak.
Sit op stampkoring, basmatirys of koeskoes voor en garneer met kruie.
NOT ROLLED "ROLLED" CABBAGE: [MR FOOD]
Not-Rolled "Rolled" Cabbage updates a traditional European recipe for stuffed cabbage. It takes all the work out of this classic, but none of the delicious taste.
Serves: 8
Preparation Time: 5 min
Cooking Time: 1 hr
What You'll Need:
•1 1/4 pounds ground beef
•1/2 cup plain bread crumbs
•1 egg
•1 teaspoon salt
•1/4 teaspoon black pepper
•1 head green cabbage, shredded (12 to 14 cups)
•1 (14-ounce) can jellied or whole-berry cranberry sauce
•5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
•1 tablespoon lemon juice
•1 (26-ounce) jar spaghetti sauce
What To Do:
1.In a medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper. Form mixture into 1-inch meatballs (about 1 tablespoon each).
2.Place half the shredded cabbage in a soup pot then add meatballs. Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage. Pour spaghetti sauce over mixture. Do not stir!
3.Bring to a boil then reduce heat to low and simmer, uncovered, for 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, stirring halfway through.
Our Lemon Rice is a great way to sop up the delicous extra sauce. You won't want to give up a bit of it!
•If you like your rolled cabbage on the sweeter side, add a tablespoon or two of dark brown sugar.
ROASTED BRINJALS: [ZIETS]
And this one is a no-brainer, good for letting the young ones help with cooking too: Peel the fruit with a potato peeler, then cut it into slices of about ten to fifteen millimetres thick (just over half an inch for my overseas readers). I cut these slices into quarters to allow more seasoning to come into contact with the fruit. Place in a shallow dish and immediately sprinkle liberally with salt and freshly ground pepper. Finely ground white pepper is also good, but watch the quantities. You need only a tinge of pepper to help bring out the flavour.
Leave this lot aside for a few minutes to allow the salt to draw some water out of the fruit while preparing the rest of the seasoning. The rest of the seasoning consists of a shallow dish with some cake flour. You roll the slices of brinjal in the flour before toasting them in a dry pan. I used my non-stick stainless steel frying pan from Le Creuset. If you don't have a non-stick pan, simply add a smear of butter or fat to your pan. You only need a small amount of oiliness in the pan to make thermal contact with the brinjals, much like pancakes.
The rest is simple:
Roll the seasoned slices of brinjal in the flour, then toast them until the outside goes nice and brown. The outside will be crisp as well and some fluid will have cooked out of the fruit. Drain on a kitchen paper towel and serve hot.
EGGPLANT FRIES: [Bon Appétit] [DIS HEERLIK!]
DIPPING SAUCE:
1 cup plain low-fat yogurt
1 tablespoon chopped kosher pickle or pickle relish
2 teaspoons finely grated lemon zest
2 teaspoons chopped fresh oregano
Kosher salt and freshly ground black pepper
FRIES:
1 1-pound eggplant, cut crosswise into 1/2 rounds, then into 1/2-thick strips
Vegetable oil (for frying)
1 cup rice flour
2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
1 1/2 tablespoons za'atar
1 tablespoon garlic powder
1 teaspoon fine sea salt plus more for seasoning
[Za'atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It's available at specialty foods stores, Middle Eastern markets.]
PREPARATION:
1. Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
2. Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
3. Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°. Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
4. Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.
KOOL OP DIE KOLE: [BOEREKOS MET LORRAINE]
Bestanddele
1 kool
bacon
botter
kaas
foelie
MAAK DAN SO:
Sny diep kepe in die kool, nie reg deur nie. Vul die repe met botter,bacon en kaas en draai dig toe met foelie. Sit dit op die kole en kook vir n uur. Draai gereeld om. Toets na n uur of sag.
MY WENK:
Ek vind dis makliker om eers die hele kool vir so 5 – 10 minute in ‘n pot met soutwater te kook.
Laat dit afkoel.
Sny dan die harde stuk uit en hol die kool bietjie uit, sodat daar ‘n lekker gaatjie is om hom te stop met ‘n vulsel.
Nou kan jy enige vulsel insit wat lekker saam met die kool gaan.
Draai dan styf toe met foelie en braai oor die rooster vir ongeveer 1 uur, toets maar vir gaarheid of gee so vinnige loer.
Dis baie lekker!
GEVULDE TAMATIE EN MIELIEGEREG: [JUNGLE OATS RESEPTE]
8 middelslag tamaties
1 ui, fyn gekap
30 ml pietersielie, fyn gekap
50 ml Jungle Oats
sout en grof gemaalde swartpeper
2 eiers, geklits
1 x 410 g-blikkie KOO Suikermielies
125 ml gerasperde cheddarkaas
Voorverhit oond 160ºC.
SO MAAK JY:
1. Sny die boonste gedeeltes van die tamaties af om dekseltjies te vorm.
2. Hol die tamaties uit met ’n teelepel. Besprinkel die tamatieholtes met sout en peper en laat
onderstebo staan sodat hulle kan dreineer.
3. Dreineer die pulp van die tamatie en kap fyn.
Voeg die ui, pietersielie en Jungle Oats en nog sout en peper by, indien verkies. Vul die tamatieholtes met hierdie mengsel en plaas dekseltjies op die gevulde tamaties.
4. Meng die geklitste eiers en suikermielies en skep in ’n gesmeerde oondskottel. Rangskik tamaties tussen in.
5. Strooi gerasperde kaas bo-oor.
6. Bak 45 minute lank.
Lewer 4-8 porsies vir ’n middagete of as bykos saam met 'n braaigereg.
MARMITE CORN FRITTERS: [MARMITE RECIPES]
Ingredients
For 4 people
1 egg
2 level tablespoons self-raising flour
¼ teaspoon Cayenne pepper
½ teaspoon Worcestershire sauce
1 teaspoon Marmite
326g tin of sweetcorn kernels
vegetable oil for frying
HOW TO COOK:
Make a stiff batter by mixing together the beaten egg, sieved flour and Cayenne pepper. Beat well and then add the Worcestershire sauce and Marmite and beat for a further minute. Fold in the drained sweetcorn so that it is well mixed with the batter and refrigerate for 20 minutes.
Oil a griddle or heavy frying pan over a medium-high heat and spoon on tablespoons of the mixture.
Cook for 4-5 minutes, turning once, until golden brown.
Delicious served with bacon and tomatoes or even maple syrup.
SPINASIEKOEKIES: [LAPA RESEPTE]
Klits 3/4 koppie water en 1 groot eier saam.
Voeg 1 en 1/2 koppie meel,
1 teelepel sout,
Peper na smaak
1teelepel bakpoeier
1 elp fennel blare fyn gesny
1 elp groen uie stingels fyn gesny by en meng.
MAAK DAN SO:
Was spinasie af en sny in repe verwyder meeste van die wit stingels.
Kook water in ‘n pot en voeg dan die Spinasie by net vir 2 tot 3 min
Dreineer die water en laat Spinasie effens afdroog.
Meng met deegmengsel.
Skep met 'n lepel in pan met voorafverhitte olie.
Bak aan elke kant tot bruin (net 'n paar minute aan 'n kant -dis vinnig gaar).
Dit lewer so 15+ koekies, afhangende hoe groot skeppe jy skep.
TAMATIESOUS:
10 pd ryp tamaties
2 uie
4 tot 6 huisies knoffel
1 pint asyn
1 e naeltjies
1 e piment
1 e gemaalde peperkorrels
1 e stukkies pypkaneel
2 e sout
1 e mosterd
1 k suiker
1 koppie water
1 tlp cayenne peper of twee rissies fyn gesny pitte verwyder
MAAK DAN SO:
Verwyder die skille van die tamaties.
Skil die uie.
Rasper of maal die tamaties, die uie en die knoffel.
METODE:
Kook oor stadige hitte tot dit sag is en vryf dit met 'n houtlepel deur 'n sif om al die pitte te verwyder.
Kook die asyn, water, die suiker, die sout en die mosterd en die speserye saam Sodra die mengsel kook verminder die hitte en prut vir 15 min.
Gooi mensel deur ‘n sif en voeg by tamaties.
Kook die mengsel en roer af en toe tot die volume omtrent een derde verminder het en die sous die dikte van witsous het.
Gooi dit in 'n skoon, droë, warm bottles en verseël hulle terwyl hulle nog warm is.
DIK DAAN SE BROODKOOL: [RAPPORT]
6-8 porsies
BESTANDDELE:
1 koolkop
3 snye brood
1 pak (60 g) wituie-soppoeier
2 k koue water
¼ k gerasperde kaas
METODE:
1. Voorverhit die oond tot 180 °C.
2. Sny die kool in 6-8 snye soos wat ’n mens brood sou sny. Rangskik nou die snye plat in ’n gesmeerde oondbak.
3. Sprinkel die brood se krummels oor.
4. Los die soppoeier in die water op en gooi dit oor die gereg.
5. Strooi die kaas oor en bak vir 50-60 minute tot murgsag.
MY WENK:
Maak in platboompan met deksel op en kooltjies bo-op die deksel.
DUTCH FARMERS -HOTCHPOTCH: [DUTCH COOKING MAKE EASY]
Traditional Dutch winter dish. Normally eaten with a dutch smoked sausage. However, this ingredient is not available in the rest of the world.
Cook Time: 20-30 minutes
Servings: 4
Ingredients
400 gr potatoes, suitable to mesh them.
400 gr kale. [te kry by P n P, anders gebruik spinasie]
400 gr. onions.
50-100 gr. bacon.
a splash of milk.
salt and pepper.
Directions:
Peal the onions and potatoes. Cut them in small pieces and but them in a 5 liter pan, with water and a bit of salt. Let them boil, cut the kale in small pieces, and add them to the onions and potatoes, after they have been boiling for 10 minutes. the kale, onions and potatoes should be soft.
In the mean time, cut the bacon in pieces, and bake them in a separate pan. Normally there is enough fat on the bacon, so no butter is needed.
When the potatoes and kale is reasonably soft (e.g. you can easily mesh them). Drain the water from them, and mesh the lot. While you mesh them, add enough milk to make to mesh smooth. If wished a bit of the milk can be replaced by unsalted butter. Now add the bacon, and make from the fat of the bacon a gravy, by adding a bit of water. Let the gravy boil for a few minutes, till it is nice and smooth. Add the gravy to the mesh. Now add pepper and salt, as this dish tends to be a bit blend without them.
Traditionally this is eaten with smoked pig sauces (the closest you can get in England are the polish variation of this) or with thinly sliced pork belly stripes, baked.
MY OORSIG:
Die regte manier is om dit met Hollandse Rookwors te maak, maar as jy dit nie kan kry nie gebruik dan spek of varkvleis, soos rib is ook baie lekker hierby.
PARMESAN BUTTERNUT: [BRAAI RESEPTE]
Serves 4
INGREDIENTS
2 butternuts (about 450g each)
15ml olive oil
50g melted butter
1 cup grated Parmesan cheese
60ml toasted pine nuts
2.5ml freshly grated nutmeg
salt and freshly ground black pepper
HOW TO COOK:
1. Cut the butternut in half and scoop out the seeds.
2. Brush the cut surfaces with oil and sprinkle with salt and black pepper.
3. Wrap each butternut in baking foil and place in the embers of the fire. Cook for 25-30 minutes, until tender. Turn the butternuts occasionally so that it cooks evenly.
4. Leave the butternut until cool enough to handle. Unwrap from the foil parcels and scoop out the flesh leaving the skins intact.
5. Dice the flesh, then stir in the melted butter. Add the Parmesan, pine nuts, salt and pepper. Toss well to mix.
6. Spoon the mixture back into the shells. Sprinkle with nutmeg and serve.
CAMPFIRE STUFFED BUTTERNUTS WITH MINCE:
serves 2.
You'll need:
2 butternuts, cut in halve
For the stuffing:
•150 g mince
•80 g feta, crumbled
•10 sundried tomatoes, chopped
•One teaspoon dried rosemary
HOW TO COOK:
Fill scooped-out butternut halves with the same mince mixture, compacting it down firmly. Wrap each half in foil and seal tightly. Place in the coals and bake until the butternut is cooked
Tip:
Use your imagination for the stuffing – add Peppadews or chilli to the mince stuffing for some spice, or make a vegetarian filling of sweetcorn, cheddar and mushrooms.
.CRISPY BAKED ASPARAGUS FRIES:
Asparagus coated in panko bread crumbs and parmesan and baked until golden brown and crispy.
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 pound asparagus, trimmed
½ cup flour
2 eggs, lightly beaten
¾ cup panko breadcrumbs
¼ cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
Directions
1.Dredge the asparagus in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmensan, salt and pepper.
2.Place the asparagus on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-13 minutes.
CRISPY BAKED ONION RINGS: YUM!
Healthy, crispy baked onion rings that are so addictively good and super easy to make!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2 large onions, sliced thickly
½ cup flour
½ cup buttermilk, milk or beer
1 egg, lightly beaten
1 cup panko breadcrumbs
1 teaspoon creole seasoning
salt and pepper to taste
Directions
1.Place half of the flour in a wide shallow bowl, mix the remaining flour with the buttermilk and egg and place it in a wide, shallow bowl and mix the panko breadcrumbs, creole seasoning, salt and pepper and place them in a third wide, shallow bowl.
2.Dredge the onion slices in the flour, dip them in a mixture batter and dredge them in the breadcrumbs.
3.Place the onion slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 12-16 minutes.
CRISPY BAKED AVOCADO FRIES:
Creamy baked avocado fries coated is crispy panko breadcrumbs.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
2 large avocados, sliced
salt, pepper and cayenne to taste
½ cup flour
2 eggs lightly beaten
1 cup panko bread crumbs
¼ cup ranch dressing
1 chipotle chili in adobo, chopped
Directions
1.Season the avocado slices with salt and pepper to taste, dredge them in the flour, dip them in the egg and then the panko breadcrumbs.
2.Place the avocado slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 15-20 minutes.
3.Serve with a mixture of ranch and chipotle dressing.
NOT ROLLED " ROLLED" CABBAGE: [MR FOOD]
Not-Rolled "Rolled" Cabbage updates a traditional European recipe for stuffed cabbage. It takes all the work out of this classic, but none of the delicious taste.
Serves: 8
Preparation Time: 5 min
Cooking Time: 1 hr
What You'll Need:
1 - 2kg ground beef
½ cup plain bread crumbs
1 egg
1 teaspoon salt
¼ teaspoon black pepper
1 head green cabbage, shredded (12 to 14 cups)
1 (14-ounce) can jellied or whole-berry cranberry sauce
5 gingersnap cookies, crumbled (about 1/4 cup crumbs)
1 tablespoon lemon juice
1 (26-ounce) jar spaghetti sauce
What To Do:
1.In a medium bowl, combine ground beef, bread crumbs, egg, salt, and pepper. Form mixture into 1-inch meatballs (about 1 tablespoon each).
2.Place half the shredded cabbage in a soup pot then add meatballs. Spread cranberry sauce over meatballs, sprinkle with gingersnap crumbs and lemon juice then add remaining cabbage. Pour spaghetti sauce over mixture. Do not stir!
3.Bring to a boil then reduce heat to low and simmer, uncovered, for 20 minutes. Stir gently, being careful not to break up meatballs. Simmer an additional 40 minutes, stirring halfway through.
Our Lemon Rice is a great way to sop up the delicous extra sauce. You won't want to give up a bit of it!
Notes
•If you like our rolled cabbage on the sweeter side, add a tablespoon or two of dark brown sugar.
CHICKPEA ROAST WITH SHERRY SAUCE: [BRAYERGIRL]
As you may have realised, these new recipes I have been trying are all vegetarian. This one is probably one of the most delicious vegetarian dishes I have ever tasted and I know for sure I'll be making this one again in the future!
Ingredients:
450g can of Chickpeas, drained
1 Tsp Marmite (yeast extract)
150g chopped walnuts
150g white breadcrumbs
1 finely chopped onion
100g chestnut mushrooms
50g can of sweetcorn, drained
2 crushed garlic cloves
2 Tbsp dry sherry
2 Tbsp vegetable stock
1 Tbsp chopped coriander
8oz of ready made Puff Pastry
1 egg, beaten
2 Tbsp milk
Salt & pepper
SAUCE
1 Tbsp vegetable oil
1 leek, thinly sliced
4 Tbsp dry sherry
150ml / 1/4 pint vegetable stock
Method:
1. Blend the chickpeas, marmite, nuts & breadcrumbs in a food processor for 30 seconds. In a frying pan, saute the onion and the mushrooms in their own juices for 3-4 minutes. Stir in the chickpea mixture, the sweetcorn and the garlic. Add the Sherry, stock, coriander & seasoning and bind the mixture together. Remove from the heat and allow to cool.
2. Roll the pastry out on a lightly floured suface to form a 35.5cm x 30 cm (14 inch x 12 inch rectangle. Shape the chickpea mixture into a loaf shape on top of the rolled out pastry and wrap the pastry around it, sealing the edges. Place seam-side down on a dampened baking tray and score the top in a criss-cross pattern. mix the egg and milk and brush over the pastry. Cook in a preheated oven, 200C / 400 F / Gas Mark 6, for 25-30 minutes.
3. Heat the oil for the sauce in a pan and saute the leek for 5 mins. Add the sherry and stock and bring to the boil. Simmer for 5 minutes and serve with the Roast.
Scrumptious!
EGGPLANT AND TOMATO TAGINE: [COOKING LIGHT - Photo: Jan Smith]BAIE LEKKER AS BYKOS SAAM MET BRAAIVLEIS!
You turn this flavorful topping for rice or couscous into a main dish by adding canned chickpeas.
INGREDIENTS:
11cups (3/4-inch) cubed peeled eggplant (about 2 pounds)
3/4 teaspoon salt, divided
Cooking spray
1 tablespoon olive oil
cup finely diced red bell pepper (about 1 large)
1 teaspoon Hungarian sweet paprika
1 teaspoon ground cumin
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
DIRECTIONS:
Sprinkle egplant with 1/4 teaspoon salt; let stand 20 minutes. Rinse; pat dry.
Preheat ovn to 425°.
Place eggplant on a jelly-roll pan coated with cooking spray. Coat eggplant with cooking spray. Bake at 425° for 30 minutes or until eggplant is tender, stirring once.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until soft. Set aside.
Combine tomato paste, paprika, cumin, garlic, and tomatoes in a small Dutch oven over medium-high heat. Bring to a boil; simmer 3 minutes. Add eggplant to pan; cook 5 minutes. Add remaining 1/2 teaspoon salt and black pepper.
Stir in juice; garnish with bell pepper.
GROENBOONTJIES IN EIERSOUS: [KOOK SUID-AFRIKAANS]
6 porsies
Tyd; 30 minute
50g heel jong groenboontjies
50ml water
25ml bruinasyn
15ml suiker
2ml sout
2ml peper
1 geklitste eier
METODE:Sny boontjiepnte af en kook in soutwater tot sag, maar nog ferm.
Dreineer en laat afkoel.Klits water,asyn,suiker, sout en peper saam.
Hou aan klits en voeg eier by.
Sit in bak oor kookwater en klits totdat sous dik word.
Giet oor boontjies en sit voor as slaai.
TWO INGREDIENT CREAMY GARLIC BROCCOLI:
makes 4 cups broccoli
3½ cups broccoli florets
½ cup creamy garlic hummus
black pepper + lemon juice to taste
Directions:
1. Steam, boil,roast or grill your broccoli florets.
2. Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.
3. Serve warm or place in the fridge to chill. This broccoli is delicious served both warm and chilled.
Add lemon juice and black pepper over top to serve.
Customize it! If you are not a garlic fan, you can use any variety of hummus, including lemon, chili, roasted eggplant, olive, parsley and more.
Nutritional yeast is a fun add-in for “cheezy”-style creamy broccoli.
GRILLED LEMON GREEN BEANS: [ Source: Weber’s Way to Grill]
I don’t know why I have never tried grilling green beans before – but I know this will not be my last time. Especially when you are already cooking your other items on the grill – I paired this with the Lemon Oregano Potatoes and some locally raised flat iron steak. You obviously need to cook them on a grill pan – but it is really super quick and really brings out the fresh taste. Enjoy this while you have time – before summer passes by and fresh, local green beans are gone!
Ingredients
1 lemon
¼ cup extra-virgin olive oil
2 large garlic cloves, thinly sliced
¼ tsp. crushed red pepper flakes
1kg fresh green beans
kosher salt
Directions
1. Using a vegeable peeler, remove wide strips of the yellow zest from the lemon.
2. Put in a mall saucepan with the oil, garlic, and red pepper flakes. Cook over low heat until the garlic simmers. Let simmer for about 2 minutes, then remove from heat and let cool and steep for 30 minutes – 1 hour.
3. Remove the lemon zest and garlic from the oil and add in 1/2 tsp. kosher salt.
4. Preheat grill and grill pan over medium for 10 minutes.
5. Pour oil mixture over the green beans and toss to coat.
6. Using tongs lift out the beans onto the grill. Spread the beans on the grill in a single layer and cook until browned and tender – about 5 to 7 minutes.
7. Remove from pan and season to taste with salt and freshly squeezed lemon juice.
GARLICKY MASHED CAULIFLOWER: [HealthyVoyager]
You’re looking for ways to eat your favorite foods in a healthier, lower calorie way. Well, if mashed potatoes are a weakness, you’ll love this veggier, less carbier alternative to your favorite comfort food! Even if you scoff at cauliflower, you’ll never know that this dish isn’t made from a spud!
1 medium head cauliflower
1 tablespoon vegan cream cheese, softened
1/4 cup nutritional yeast
1/2 teaspoon minced garlic
1/8 teaspoon vegan chicken bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons vegan butter
WHAT TO DO:
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, bullion and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
GESTOOMDE UIE SAAM MET BRAAIVLEIS:[FLIPPEN LEKKER]
Uie in foil – sny 1 of 2 uie in kwarte – neem 1 kwart en kap fyn en gooi bo-oor die kwarte – sout en peper en enige spices wat jy het bv texan steak spices of BBQ -Sit so paar klonjies botter op Maak toe en sit eenkant op die rooster.
HOW TO FREEZE RAW SPINACH:
Method 1: Microwave way
The best way to preserve spinach for winter use is to freeze it. Rinse the leaves well, place them in a resealable plastic bag and blanch them in the microwave (600-700 watts) for 1 minute, then place in the freezer. Spinach loses too much of its vitamin content if you blanch it in boiling water.
Method 2-Steam
This is what I did last time. About a minute under steam and then into the bag. Worked well but I have just discovered a better method, I hope.
Method 3-Freeze Raw Skinny Dip
Freezing Spinach Raw (my version)
Place fresh spinach in a large bowl and cover with cold water. Using your hands, pretend you are a washing machine and your spinach is the clothes. Agitate the water to loosen the dirt and any insects still hanging around. Drain and repeat.
Place a clean kitchen towel in another large bowl (or out on your counter). Tear the spinach by the handfuls into small pieces, discarding any stems you come across. Place the torn spinach on the towel. Cover spinach with the towel and now pretend you are drying your child or dog’s hair. Don’t worry if you scrunch it up. Your goal is to get as much of the water off the spinach as you can.
Fill a gallon zip lock bag with the clean, torn and dried spinach. Tap the bag on the counter to help it settle and go ahead and shove as much in as you can, like you’re stuffing a feather pillow that you want firm. Once the bag is full, close the bag almost all the way, then lay it flat and press out as much air as you can, like you’re deflating an air mattress. It’s okay to press down on the spinach, too. Now, zip it up and toss it in your freezer.
When you’re ready to use it, don’t thaw it first. Reach in and pull out however much you need, then place the frozen spinach directly into soup or your saute pan for a quick cook (a few minutes on high heat is all it needs)
.KERRIEKOOL: [NG GEMEENTE TUINEDAL RESEPTEBOEK]
Hier's 'n baie lekker KERRIEKOOL resep wat bietjie anders is as die gewone. Probeer gerus en geniet hom!
SOUS:
2 e appelkooskonfyt [jy kan ook sweet chillisous insit]
1 e maizina
1 desertlepel kerriepoeier
1 kop suiker
3 kop witasyn
½t mosterd
sout
2 uie fyngekap
1grt kopkool fyn gekerf
METODE:
Maak kerrie, maizina en mosterd aan met bietjie asyn.
Verhit orige asyn en voeg kerriemengsel by en roer.
Laat 10 minute kook.
Voeg uie en kool by en laat kook vir net 5 minute.
Bottel warm in gesteriliseerde bottels.
WENK:
Ek het al groenboontjies en wortels ook op hierdie manier gedoen en dis heerlik!
Jy kan ook gebraaide stukkies spek byvoeg.
KOOL BREDIE: [BOEREKOS MET LORRAINE]
Bestandele
stewing beef
halwe kool
ui
greenpepper
beef stock blokkie
1 groot patat
3 wortels
4 aartappels
5ml bisto
10ml mielieblom
5ml sout
5ml swart peper
braaivleis speserye
garlic en herb speserye
worctershiresous
SO MAAK JY:
Braai ui en greenpepper in kookolie en gooi bietjies, bietjies water by om ui mooi bruin te maak.
Voeg vleis by en spice. Gooi in 50ml worctershiresous oor vleis Los stock blokkie op in 250ml warm water en voeg by.Kook vleis vir n uur.
Sny kool fyn . Sny geskilde aartappels in kwarte.Skil wortels en sny in ringe. Voeg groente na die uur by en kook vir nog n half uur. Los die bisto en mielieblom op in 125ml koue water en voeg by. Laat prut vir 10min sonder deksel.
SMOTHERED GREEN BEANS: [MR FOOD]
Serves: 6
Preparation Time: 10 min
Cooking Time: 23 min
What You'll Need:
4 to 6 bacon slices
3 celery ribs, chopped
1 pound fresh green beans, trimmed
1 onion, chopped
1 red bell pepper, chopped
3 plum tomatoes, seeded and chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
What To Do:
1.Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
2.Cook celery and next 3 ingredients in hot drippings in skillet over medium-high heat 10 to 12 minutes.
3.Add tomatoes and remaining 4 ingredients; cook 5 minutes or until beans are tender, stirring often. Stir in crumbled bacon.
NotesThe packaged pork tenderloins available in supermarkets, make quick, easy entree. Because they're already marinated, they can go straight for the package to your oven or grill.
LUBY'S FRIED CABBAGE: [Author: Stephanie Manley via CopyKat.com]
•Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8
You can make fried cabbage just the Luby's Cafeteria.
Ingredients
1 large head of green cabbage
6 ounces bacon, cut into 1-inch pieces
3 cups water
1 teaspoon grond black pepper
1 teaspoon salt
3 tablespoons butter
Instructions
Remove the cabbage core and discard. Slice the cabbage into 1 to 2-inch pieces; you should have approximately 12 cups. Place in a large pot along with the bacon and water. Bring the water to a boil over medium-low heat and then reduce the heat to a medium-low. Add the pepper and salt to the pot, cover with a lid, and simmer for about 30 minutes, stirring occasionally. Before serving, stir in the butter.
MASH STUFFED MUCHROOMS:
Brown Button Mushrooms -20-25, medium to large-headed
Potatoes - 4, medium, quartered
Butter - 3 tbsp
Milk - 4-5 tbsp
Salt and ground Pepper- for taste
Tomato Paste - 3 tbsp
Olive Oil - 3 tbsp
Water - 1 cup
Cracked pepper - 1 tsp
Mozzarella cheese - 3/4 cup,shredded
Cubanelle Pepper - 1, thinly sliced to rings
Red Pepper or Large Tomato - 1/2, thinly sliced
Procedure:
In a pan, add the quartered potatoes, fill cold water to cover the potatoes and bring it to a boil till its tender.
Drain the potatoes and quickly mash the hot potatoes with skin along with the butter and milk.
Sprinkle salt and finely ground pepper and gently mix. Set aside.
Clean the mushrooms with moist teal-towels and remove the stalk(save it to make vegetable stock in the future).
Fill the mushroom caps with mashed patatoes using a spoon or a mini ice-cream scoop.
Top the mashed potatoes with a ring of cubanelle pepper and a slice of red pepper or Tomato.
Sprinkle a tsp of mozzarella cheese over the peppers.
Tomato Paste Sauce:
Mix the tomato paste with water, olive oil, a tsp of cracked pepper and make a sauce.
Pour the prepared sauce into an oven-proof dish and spread it evenly.
Arrange the filled-mushroom and bake at 350 degrees for 15-20 minutes.
Note:
Freeze the mushroom stalks for making vegetable stock.
Ready-made Marinara Sauce may be used instead of th Tomato-Paste Sauce.
Leftover Mshed Potatoes may be used.
Enjoy!
OUTYDSE GROENBOONTJIES:
300 g groenboontjies of gevriesde groenboontjies
1 ui, gekap
1 grt aartappel, in blokkies gesny
1 vetstertjie of stukkie vetterige rib [opsioneel, maar dit gee boontjies ‘n heerlik smaak]
Bedek boontjies net-net met water of as gevriesde boontjies gebruik verminder die water
sout en peper na smaak
10 ml botter/margarien
knippie neut [heel neut gerasper is lekkerder]
SO MAAK JY:
Was die boontjies af en kerf dit.
Plaas die boontjies, ui, aartappels, skaapvleis en kookwater in 'n kastrol en verhit dit saam tot kookpunt. Lat dit vir ongeveer 'n uur lank stadig prut. Voeg nog water by indien nodig. Geur met sout en peper en laat al die water wegkook. Verwyder nou die vleis. Roer die botter by die boontjies in en geur met neut, indien verkies. Roer die boontjies goed deur, en druk boontjies en aartappel fyn. Bedien warm.
PAMPOENKOEKIES IN DIE OOND: [ERINA DELPORT]
‘n Minder “sondige” weergawe van die tradisionele diepgebraaide pampoenkoekies ...
125g sagte botter/margarien
200 ml suiker
3 eiers
1 koppie (250ml) koekmeelblom
15ml bakpoeier
2 ml sout
3 koppies (750 ml) gaar fyn pampoen
5 ml vanieljegeursel
fyn kaneel
Sous
4 eiers
1 koppie (250ml) water
1 oppie (250ml) suiker
knippie sout
1 opgehoopte eetlepel maizena
½ koppie (125ml) suurlemoensap
SO MAAK JY:
Verhit oond tot 180°C.
Klits botter, suiker en eiers saam.
Sif die koekmeelblom, bakpoeier en sut saam.
Meng dit by die eiermengsel.
Voeg fyn pampoen (koud of war) en vanieljegeursel by.
Meng goed deur.
kep mengsel in gesmeerde muffinpannetjies.
Bak tot gaar.
Laat staan om af te koel.
Meng al die bestanddele van die sous saam.
Kook die sous oor matige hitte en roer gedurig tot dikkerig.
Skep lepelsvol oor die gaar pampoenkoekies en besprinkel met kaneelsuiker.
Die pampoenkoekies vries baie goed.
Die sous kan in yskas gebêre word om weer te gebruik.
MY WENK:
Maak dit in jou platboompan met deksel/foelie en sit kooltjies op deksel.
PAMPOEMBALLETJIES: [BRON ONBEKEND]
Jy het nodig (vir 4-6 porsies):
• 2 koppies koekmeel
• 5 eetlepels suiker
• 4 teelepels bakpoeier
• knippie sout
• 2 koppies gaar, fyngedrukte pampoen (maak dit sommer die vorige dag)
• 2 eiers, geklits
• olie vir diepbraai
Vir die sous:
• 1 koppie suiker
• 1 eetlepel botter
• 2 eetlepels vlapoeier
• 2 koppies melk
• 1 teelepel karamelgeursel
Deeg in jou hande.
Meng die droë bestanddele, voeg die pampoen by, dan die eiers en meng tot ’n sagte deeg.
Maak balletjies.
Verhit die olie en diepbraai teelepels vol beslag daarin tot goudbruin. Dreineer op papierhanddoekvelle en sit die balletjies in ’n diep bak.
Die hele sous. Smelt die suiker en botter oor lae hitte en roer tot dit effens verkleur.
Die geheim ...
Meng die vla¬poeier en ’n bietjie melk in ’n bakkie. Voeg die res van die melk geleidelik by terwyl jy voortdurend roer om seker te maak die vlapoeier vorm nie klonte nie. Roer die melkmengsel by die suikermengsel en laat dit oor stadige hitte prut tot gaar en verdik. Roer die karamelgeursel by.
Eet dit vir soetkoek op.
Skep die sous oor die balletjies. Lig die balletjies effens op sodat die sous onder inloop en al die balletjies bedek.
Wenk:
As daar oorbly, kan julle dit vanaand eet vir poeding.
PAMPOENBOBOTIE: [Deur Marlene van Eeden]
Dié pampoenbobotie is maklik, maar lyk indrukwekkend.
Marlene sê: Dié pampoenbobotie is maklik, maar lyk indrukwekkend. Dis boonop spotgoedkoop én daar's niks potte en panne wat later gewas moet word nie!
Bestanddele
• ’n groenskil-boerpampoen (dis minder waterig as gewone boerpampoen)
• ’n dik sny brood, korsies afgesny
• 1½ koppie melk
• 2 eetlepels sonneblomolie
• 2 teelepels botter
• 2 uie, gekap
• 2 knoffelhuisies, gekneus
• 5 teelepels kerriepoeier
• 2 teelepels sout
• 2 eetlepels blatjang
• 1 eetlepel fyn appelkooskonfyt
• 1 eetlepel Worcestersous
• 1 teelepel borrie
• 5 teelepels bruinasyn
• 1 kg beesmaalvleis
• 3 eiers
• 6 eetlepels sultanarosyntjies (opsioneel)
• nog ’n knypie sout en borrie
• 1-2 lourierblare
Só maak jy
1. Haal ’n bietjie lyf af. Sny die boonste deel van die pampoen versigtig af en hou dit eenkant sodat jy dit later as ’n “hoed” kan gebruik (moenie dié deel bak nie). Hol die pampoen versigtig in die middel uit, maar los ’n lekker dik laag om die rande. Week intussen die brood in die melk.
2. Bring daai geur! Verhit die olie en botter in ’n groot pan en braai die uie en knoffel. Gooi die kerriepoeier, sout, blatjang, konfyt, Worcestersous, borrie en asyn by en meng dit goed.
3. Van pienk na bruin. Druk die melk uit die brood (hou die melk eenkant) en maak die brood fyn voordat jy dit saam met die maalvleis en sultanas in die pan gooi. Laat dit oor lae hitte prut terwyl jy dit roer totdat die vleis nie meer pienk is nie. Haal die vleis dadelik van die plaat af en meng een geklitste eier by voordat jy dit in die uitgeholde pampoen skep.
4. Amper daar. Klits die orige twee eiers saam met die melk waarin jy die brood geweek het. Gooi ’n knippie sout en die borrie by. Gooi die mengsel oor die vleis in die pampoen en sit dit in ’n pan met ’n bietjie water.
5. Maak die wêreld vir hom warm. As jy die resep by die huis probeer, kan jy die pampoen vir twee uur in die oond bak. Haal dit uit en sit die “hoed” terug. Op ’n oop vuur kan jy die pampoen in ’n gietysterpot met ’n bietjie water sit en kole rondom pak. Laat dit vir omtrent twee uur gaar word (sonder om die deksel op te sit) totdat die vleismengsel gestol het. Haal dit van die kole af en sit die “hoed” terug.
6. Dis etenstyd! Sit die bobotie voor saam met ’n mengsel van bruin-en-wilderys
SWEET POTATO CASSEROLE:
Sweet potato and chicken are used as the main ingredients in this casserole with a hint of white wine and garlic.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 50 mins
Ingredients
15 ml olive oil
900g chicken breasts, halved
6 sprigs thyme
2.5 ml crushed garlic
½ cup dry white wine
30 ml wholegrain mustard
500 g sweet potato, roughly chopped
400 ml hot water
1 sachet Knorr Fresh Ideas Chicken Casserole
½ cup plain yoghurt or buttermilk
Instructions
Heat oil in a frying pan and brown chicken for 2 minutes each side or until golden. Set side. Add thyme and garlic to pan. Cook for 5 minutes, stirring continuously, until soft. Add wine and mustard and cook for 3 minutes. Add sweet potato, water and Knorr Fresh Ideas
Chicken Casserole pouch contents. Return chicken to the pan and bring to the boil.
Reduce to a simmer for 30 minutes. Add yoghurt and cook for a further 5 minutes. Serve garnished with extra thyme and serve with cous cous or fluffy white rice.
SWEET POTATO HASH WITH BLACK FOREST HAM: [photographer: Ken Burris Ingredients]
Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own.
Total Time: 25 minutes
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 pound sweet potatoes, (about 2 medium), peeled and coarsely grated
1/4 teaspoon salt
1/3 cup finely diced Black Forest ham, (2 ounces)
1 teaspoon chopped fresh thyme
Directions
1.4 servings, about 1/2 cup each
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes.
3.Reduce heat to medium and add sweet potatoes and salt. Cook, stirring often, until the potatoes are tender, 4 to 5 minutes. Stir in ham and thyme; cook, stirring, until the ham is heated through, about 1 minute more.
SHAWN'S BATTER FRIED GREEN BEANS: [By: Jackie from Jackie's Kitchen]
1. Prepare the green beans by rinsing and trimming them if necessary.
2. Heat 1-2 inches of peanut or other high-temperature safe oil in a pan.
3. Meanwhile, prepare the batter:
-1 egg, beaten
-1/3 cup filtered water
-1/3 cup Pamela's baking mix (or other gluten-free flour blend or regular all-purpose flour)
Mix until a slightly-thick batter forms. If it is too thick or clumpy, add a bit more water, or if it is too thin, add a bit more starch--you want something that will stick to the green beans, but not be gooey.
4. Dip the green beans in the batter and fry in the hot oil briefly in batches until golden brown. Remove and drain on paper towels and season well with Kosher salt. Enjoy with some sliders or any other dish with which you might enjoy french fries.
CUMIN-SCENTED CORN AND GREEN BEANS:
3 ears corn
1 tablespoon clarified butter (or ghee or vegetable oil)
1 tablespoon cumin seed
3/4 pound green beans, cut into 1-inch pieces
1/2 cup water
1/4 cup finely chopped fresh cilantro
1 cup shredded fresh coconut (or 1/2 cup dried unsweetened shredded coconut)
1 teaspoon salt
2 to 3 fresh Thai, serrano or cayenne chilies, finely chopped
1 teaspoon spicy garam masala
HERE'S HOW:
Cut enough kernels from ears of corn to measure 1 1/2 cups. Set aside.
Heat clarified butter in wok or deep 12-inch skillet over medium-high heat.
Add cumin seed. Sizzle 30 seconds.
Add corn and remaining ingredients except garam masala. Stir-fry for 30 seconds. Reduce heat. Cover and simmer for eight to 10 minutes or until vegetables are tender. Stir in garam masala.
CREAMY BAKED CABBAGE: VERY GOOD!
(serves 4)
1 head green cabbage
1 tablespoon butter
1/2 cup thinly sliced white onion
2 cloves garlic
1 tablespoon fresh thyme leaves
salt and freshly ground black pepper
1/4 cup white wine
1/3 cup heavy cream
WHAT TO DO:
Bring a large pot of water to a boil and add a tablespoon salt. Remove any outer leaves of the cabbage that look tough. Cut in half and cut out the core. Slice cabbage into 1/4-1/2" slices. Drop into the boiling water and boil for 2-3 minutes or until it starts to soften. Immediately drain and immerse in cold water, continuously changing the water until the cabbage is back to room temperature. Set aside. (You can prepare it up to this step in advance.)
Turn oven on to 375F. In a large oven proof skillet melt butter on medium low. Add onion and stir for 5 minutes. Meanwhile remove the germ from the garlic and crush. Add to onion along with fresh thyme and a generous amount of freshly ground pepper. Continue cooking for another 5 minutes stirring occasionally. It should be lovely and fragrant.
Add cabbage and turn heat to medium. Stir to toss well with onion and cook until heated through and most of the excess liquid has been absorbed -- about 5 minutes.
Add white wine and simmer until reduced. Add cream, and a big pinch of salt, stir and put the pan in the oven. Bake for 30 minutes. Taste for seasoning and serve hot.
(Note: You can discard the whole garlic cloves if you like, but we like them.)
TWO INGREDIENT CREAMY GARLIC BROCCOLI:
makes 4 cups broccoli
3½ cups broccoli florets
½ cup creamy garlic hummus
black pepper + lemon juice to taste
Directions:
1. Steam, boil, roast or grill your broccoli florets.
2. Toss the warm florets in the hummus — coating it as you would pasta with pasta sauce.
3. Serve warm or place in the fridge to chill. This broccoli is delicious served both warm and chilled.
Add lemon juice and black pepper over top to serve.
Customize it! If you are not a garlic fan, you can use any variety of hummus, including lemon, chili, roasted eggplant, olive, parsley and more.
Nutritional yeast is a fun add-in for “cheezy”-style creamy broccoli.
APRICOT GLAZED GREEN BEANS: [From: Peggy of Allergy Free Test Kitchen]
Ingredients:
4 cups (roughly 1 lb.) fresh green beans
1/4 cup honey
1/3 cup apricot preserves
1/4 tsp. salt
sunflower seeds
Directions:
1.Clean beans, snap ends off, and snap in half, if beans are really long.
2.Put beans in pan and fill with water.
3.Bring to boil and boil about 4-5 minutes or until crisp tender.
4.Drain beans and dry out pan with paper towel.
5.Measure honey, preserves and salt into pan. Mix well.
6.Add beans to pan and bring to simmer.
7.Simmer and stir occassionally until beans are glazed and desired tenderness.
8.Place beans on serving platter or in bowl.
9.Drizzle with remaining glaze.
10.Sprinkle with sunflower seeds.
11.Serve immediately.
CABBAGE WITH KIELBASA AND BEANS:
2 tablespoons butter
1 tablespoon canola oil
1kg pre-cooked lean turkey sausage (such as kielbasa), sliced
1kg cabbage, cored and sliced into thin shreds (about 6 cups)
2 small onions, thinly sliced
6 tablespoons unfiltered apple cider vinegar
2 tablespoons brown sugar, lightly packed
2 tablespoons course ground mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
2 bay leaves
1 (15 oz) can cannellini beans, rinsed and drained
WHAT TO DO:
Heat the butter and oil in a lidded 5-quart pot over medium-high heat; add the sausage and cook until browned, about 5 to 7 minutes, stirring occasionally. Transfer the sausage to a bowl and set aside. Add the cabbage, onion, apple cider vinegar, brown sugar, mustard, salt, black pepper, and bay leaves to the pot and cook until the cabbage starts to soften (about 5 minutes), then turn the heat down to low, cover the pot, and cook until tender (about 30 to 40 minutes), stirring occasionally. Stir in the sausage and beans, and cook a couple minutes to warm. Season with salt and pepper to taste.
PUMPKIN BREDIE: [BRON ONBEKEND]
25ml oil
2 large onions - sliced
2 cloves garlic . crushed
1kg stewing lamb, cubed
50ml Bovril
300ml boiling water
300g baby potatoes . washed
2kg pumpkin, peeled, seeded and cubed
5ml Robertson ground ginger
5ml ground cinnamon
10ml brown sugar
50ml Maizena
METHOD:
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.
BRAISED CABBAGE:
serves 4
2 tbsp butter
1 onion, sliced
1 apple, cored & sliced
1/2 medium sized cabbage, cored & chopped
1/2 cup apple cider
1/4 cup apple cider vinegar
1 tsp balsamic vinegar
Salt & Pepper
WHAT TO DO:
Melt the butter in a large skillet on medium heat. Add onions and saute until translucent, about 8 minutes. Add the apples and cook another couple of minutes. Add the cabbage, stir to combine and saute for 5 minutes. Add the cider and cider vinegar. Simmer for about 30 minutes, or until everything is softened and the liquid is mostly evaporated. Add the balsamic vinegar and salt & pepper to taste. Stir and cook for another 5 minutes before serving.
QUICK VERSION WATERBLOMMETJIEBREDIE: [CAPE COOK]
As most bredie (stews) it is comfort food, food that you cook for family and friends, food eaten with laughter and wine, slowly
cooked so that the meat and waterblommetjies get to know each other well, unless the craving becomes to big in the middle of the week, then you grab the pressure cooker.
Waterblommetjie Bredie Recipe: (With a Pressure Cooker)
Ingredients:
1 kg lamb shanks cut cross wise in 1.5 cm pieces
1.5 kg waterblommetjies
2 medium onions chopped
2 cloves of garlic, finely chopped
1 tin Rhodes apricots drained
Cake flour to dust meat
4 to 5medium potatoes quartered
1 lemon’s zest
1 cup water
½ tsp ground coriander
¼ tsp ground nutmeg
1 to 2 tsp Worcestershire sauce
Olive oil
Salt
Black pepper
Method:
Dust the meat with the cake flour. Heat a little oil in the pressure cooker, and brown the meat in batches, do not add too much meat at one time, otherwise it will not brown but start to stew.
When all the meat is browned, add the onions to the pot and fry until soft, when almost soft, add the garlic.
When the onions are soft, add the meat and flavor with salt, pepper, coriander and Worchestire sauce. Add the water, deglaze the bottom of the pan, then seal the pressure cooker, and cook for about 20 minutes.
Release the pressure valve, once pressure is released, open the lid and add half of the waterblommetjies, close the lid and seal the lid by closing the pressure valve, cook for another 10 to 15 minutes.
Once again release the pressure, open the lid and add the apricots, potatoes and the rest of the waterblommetjies. Close the lid of the pressure cooker, but do not close the pressure valve, we want to cook at a much lower heat from now on (The Waterblommetjie Bredie can also be transferred to a casserole (if you are not responsible for the dishes).
Cook the stew until the potatoes and the last of the waterblommetjies are soft, about 5 minutes before serving, add the lemon zest to add some life to the pot.
Serve with rice, wine and love
MY WENK:
Kan ook in potjie gemaak word en as jy nie waterblommetjies vars of die gebliktes kry nie, gebruik dan sommer groenboontjies vir ‘’n boontjiebredie.
MUSHROOMS IN CREAM ON TOAST:
a big handful of coarsely chopped mushrooms (the volume reduces dramatically when cooked)
a big pat of butter
1 clove garlic, minced
½ of a shallot, minced
¼ to a ⅓ cup heavy whipping cream
salt & pepper
fresh thyme
one slice of thick crusty white bread
WHAT TO DO:
In a heavy skillet, melt the butter. Add the shallots and garlic and sauté over high heat for about one minute. Add all the mushrooms and continue to sauté, stirring and tossing the mushrooms constantly, for 4 to 5 minutes or until they are nicely darkened and juicy in appearance. Lower the heat under the skillet and add the cream, which will bubble furiously for a few moments. Continue to stir until the sauce is thickened to your liking. Remove from the heat.
Pour the mushrooms and cream over the toasted bread and season with fresh thyme, salt and pepper.
KOOL OF BLOMKOOL GEBAK: [TERESA COURTNEY]
1 klein koolkop of blomkool
500ml melk
1 pakkie gesnipperde bacon
500ml gerasperde kaas
MAAK SO:
Kook di kool gaar
( Gooi dit paar keer af en vervang met skoon water gooi ook elke keer suurlemoen sap in dit keer bietjie di reuk)
Gooi 3\4 van di melk by en vat di res en meng 2 eetlepels meel, ook peper na smaak daarin, k gebruik swart peper smaak altyd beter. Bring dit to kook punt en haal af.
Braai di snipper bacon gaar ma ni bros ni gooi dan net 3\4 in di kool gooi ook helfde kaas by en roer deur.
Gooi dit dan in 'n pan ( k gebruik altyd my glasbak met 'n deksel of een van my pirex bake)
Meng di oorblywende kaas en bacon saam en gooi dit oor vr di bolaag.
Ek bak dit gewoon tot di sous stol of the kaas en Bacon 'n kors maak. Di kan koud en warm bedien word is heerlik altwee kere.
SAUTEED KALE WITH RAISINS AND PINE NUTS: [adapted from Cook's Illustrated]
4-5 cups kale, removed from stems and chopped [spinach]
1/2 tsp garlic, chopped
1/4 cup pine nuts
2 tbsp of raisins
Olive oil
salt & pepper
HERE'S HOW:
Heat about 2 tbsp of olive oil medium heat in medium-sized saute pan. After chopping the kale, submerge it in water & swish it around to get it nice and clean. Remove from water and shake off excess water, but don't pat it dry - you want it to be a little damp.
Add the pine nuts and garlic to the oil in the pan, and cook for about 2 minutes or until the nuts start to sizzle. Add the raisins and kale, stir and cover. Cook until the greens wilt, stirring occasionally (about 5 minutes). Remove the cover and season with salt and pepper. Turn the heat up to high and cook for about another 2 minutes, or until the liquid evaporates.
Will serve 2-3 if used as a side dish.
BUDGET BEATER BRINJALS: [WHAT'S FOR DINNER PLEASERS]
These delicious budget beater brinjals make a meal on their own or can be served as an accompaniment to chicken.
Serves 4-6 | Preparation Time: 5 mins | Cooking Time: 35 mins
INGREDIENTS:
3 Medium brinjal
150 grams Feta cheese 1 Bunch coriander, chopped
1 KNORR Sundried Tomato with Olive oil Salad Dressing
1 pinch Salt and black pepper to taste
INSTRUCTIONS:
1. Place brinjal in a roasting dish, drizzle with olive oil and roast for approximately 30 mins at 200°C until soft and cooked.
2. Cut in half lengthways and scoop out the flesh.
3. Mash the flesh and set aside.
4. Stir crumbled feta cheese into the brinjal flesh and add the KNORR Salad dressing and seasonings.
5. Spoon the filling into the brinjal cavity and reheat in the oven.
6. Serve with char-grilled chicken breasts.
WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE WITH FETA: [closet cooking]
A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hours
IINGREDIENTS:
½ cup wild rice
1¼ cups broth, chicken or vegetable
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
8 ounces mushrooms, cleaned and sliced
salt and pepper to taste
1 tablespoon oil
salt and pepper to taste
500g - 1kg asparagus, trimmed
1 handful dill, chopped
¼ cup balsamic vinaigrette
4 cups salad greens
¼ cup feta or goat cheese or blue cheese, crumbled
DIRECTIONS:
1.Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
2.About 30 minutes in, heat the oil in a pan.
3.Add the onion and saute until tender, about 3-5 minutes.
4.Add the garlic and saute until fragrant, about a minute.
5.Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
6.Meanwhile, toss the asparagus in the oil along with some salt and pepper.
7.Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
8.Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
9.Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
CAULIFLOWER WITH MINCE CHEESE SAUCE: [FAST AND EASY]
Serves 4 people
INGREDIENTS:
1 cauliflower,
250 gram minced beef,
1 onion,
1 garlic clove,
thyme,
basil,
1 leek,
150 ml stock,
100 ml cream,
1 tablespoon mustard,
75 grams grated cheese,
WHAT TO DO:
Cut the cauliflower into florets, boil the cauliflower florets until al dente in salted water. Bake in a hot frying pan 250 grams minced beef loose. Add 1 chopped onion, 1 finely chopped garlic clove, thyme and basil. Stir fry until the onion has softened. Add 1 sliced leek and stir-fry until the leek is soft. Add 150 ml stock, 100 ml cream and 1 tablespoon mustard. Bring to the boil briefly and let it simmer for about 5 minutes. Stir in 75 grams grated cheese and let the cheese melt. Serve the cauliflower with mince-cheese sauce and potato slices.
Bon appetit!
CITRUSSY BAKED SWEET POTATOES:
To make this delightful dish you will need:
6 Medium sized Sweet Potatoes – scrubbed well under running water
Tin Foil
1 ClemenGold (or other mandarin/naartjie) - zest and juice
2 Lemons – zest and juice
60g Butter
Dark Brown Sugar – about 15mls per sweet potato
Freshly ground Black Peppercorns
Method:
Wrap the washed sweet potatoes in a double layer of foil then bake in the coals or on top of the fire until they are soft enough for a knife to go through them easily.
Remove from fire and allow to cool slightly until you can handle them. Place them in a heat proof dish, cut a cross in each one then push them fairly wide open as you would for a baked potato
Grate the zest from the lemons and ClemenGold over each sweet potato then squeeze all the juice over
Place 10g butter into each open potato then sprinkle a good bit of dark brown sugar over each one.
Grind a decent amount (and I mean a lot!) of black pepper over the dish then place under the hot grill until they are caramelized and bubbling.
Serve hot with your meats and salads!
MUSHROOMS IN CREAM ON TOAST:
Preparation:
a big handful of coarsely chopped mushrooms (the volume reduces dramatically when cooked)
a big pat of butter
1 clove garlic, minced
½ of a shallot, minced
¼ to a ⅓ cup heavy whipping cream
salt & pepper
fresh thyme
one slice of thick crusty white bread
WHAT TO DO:
In a heavy skillet, melt the butter. Add the shallots and garlic and sauté over high heat for about one minute. Add all the mushrooms and continue to sauté, stirring and tossing the mushrooms constantly, for 4 to 5 minutes or until they are nicely darkened and juicy in appearance. Lower the heat under the skillet and add the cream, which will bubble furiously for a few moments. Continue to stir until the sauce is thickened to your liking. Remove from the heat.
Pour the mushrooms and cream over the toasted bread and season with fresh thyme, salt and pepper.
MUSHY VEGGIES:
ALTYD 'N WENNER EN LEKKER COMFORT KOS!
A marvellously easy one dish meal accompaniment, which is really tasty.
Here’s how:
In a pot that can go on the fire, place roughly sliced onions, whole peeled garlic cloves, chopped peeled potatoes, chopped carrots, sliced beans, broccoli and cauliflower florets, chopped butternut or pumpkin, baby marrows………any combination of veggies is good, doesn’t have to be as much as this, and it doesn’t have to be neatly chopped either, always a good thing if you’re camping.
Cover the veggies with water, and boil gently until all the water is absorbed, and the veggies are soft. Add some butter (be generous – oh, okay, add a LOT, it really makes it!), some salt and lots of freshly ground pepper. Stir together very well, mashing the veggies as you stir. And that’s it! I ask you, people, what could be easier!!
This is delicious served with a fire-cooked stew, or lamb shanks, or just like this, with thin boerewors and lamb chops!
CHEESE AND HERB CRUMBED MUSHROOMS:
* 3 eggs
* 4 cups fresh breadcrumbs
* 1 cup finely grated parmesan cheese
* 1/3 cup finely chopped chives
* salt & ground black pepper
* 400g medium button mushrooms, stems trimmed
* extra light olive oil, for deep frying
METHOD:
1. Place the eggs into a shallow dish and whisk until well combined. Combine the breadcrumbs, cheese, chives and salt and pepper in a separate shallow dish.
2. Dip 1 mushroom at a time into the egg and then coat in the breadcrumb and cheese mixture, pressing the breadcrumbs on to secure. Repeat with remaining mushrooms, egg and breadcrumb mixture.
3. Heat oil in a saucepan or wok over medium heat until hot. Deep-fry the mushrooms, 4-6 at a time, until golden. Drain on paper towel and keep warm in oven while cooking remaining mushrooms. Serve warm.
LEKKERSTE PAMPOENKOEKIES IN STROOP OOIT:
BESTANDDELE:
500 ml gaar boerpampoen
120g (250 ml gesifte) koekmeelblom
10 ml bakpoeier
2 ml sout
1 eier, geklits
kookolie
STROOP:
15g (15 ml) botter of margarien
300 g (375 ml) suiker
200 ml melk
15 ml mielieblom
175 ml koue water
METODE:
Maak pampoen goed fyn.
Voeg meel, bakpoeier, sout en eier by en klop goed tot gemeng.
Skep teelepelsvol in warm kookolie, druk effens plat en bak aan weerskante tot goudbruin en gaar.
Dreineer op kombuispapier en skep in opdienskottel.
Verhit botter, suiker en melk tot kookpunt.
Los mielieblom in water op en roer in 'n straaltjie by melkmengsel.
Verhit tot kookpunt en gooi oor koekies. dien warm op.
Lewe 3 dosyn koekies.
Dit is werklik die lekkerste pampoenkoekies wat ek nog ooit geëet het! Proe nog nog en nog!
GERDA SE KONSENTINA KOOLKOP: [TJALATYD]
NB: FOTO IS NET AS VOORBEELD!
1 middelmatige koolkop
125 g botter
250 ml room, Bulgaarse joghurt of witwyn
geurmiddels
1 koppie cheddarkaas, in repe gesny
vars knoffel na smaak
1 pakkie vars sampioene
1 pakkie repiespek
SO MAAK MENS:
Verwyder buite blare va kool, en sny halfpad in skywe.
(Maak soos wanneer jy 'n knoffelbrood sny. Dit moet no 'n vaste basis hê.)
Sit botter, kaas, knoffel en rou sampioene en spek tussen elke skyf.
Maak toe met 'n sterk foelie, en sorg dat daar 'n klein gaatjie bo is.
Gooi nou die room of yoghurt of wyn daarin.
Bak in oond teen 180 grade vir 1 uur.
Of nog beter, sit dit langs jou kole op die oop vuur!
Heerlik by braaivleis!
ROOMSPINASIE MET SAMPIOENE: [Maggie De Castro - KREATIEWEKOSIDEES]
HIERDIE IS FANTASTIES!
Blanseer 300g spinasie, stingels verwyder, tot sag.
Dreineer deeglik en kap taamlik rof. (Ek het sommer klaargesnyde spinasie in pak gebruik)
Smelt 60g botter en soteer 1 middelslag ui en 125g knoppie sampioene in skywe gesny tot sag en die vloeistof verdamp het.
Sprinkel 15ml koekmeel droog oor en roer deur.
Voeg 175ml suurroom en 75ml melk by, bring sous tot kookpunt en prut tot verdik.
Voeg spinasie, gemaalde neutmuskaat, sout en vars gemaalde swart peper na smaak by en prut oor matige hitte tot deurwarm.
CHINESE EGG FOO YOUNG: [By: Kevin of Closet Cooking]
Think of this recipe for Chinese Egg Foo Young as a Chinese food equivalent of an omelette recipe. Stuffed with plenty of vegetables and flavor, this egg recipe is one of the best easy Chinese recipes around. Plus, this vegetarian recipe can be ready from start to finish in just 30 minutes.
Makes: 2 servings
Preparation Time: 10 min
Cooking Time: 20 min
INGREDIENTS:
3/4 cup bean sprouts
1/4 white onion, diced
1/2 cup zucchini, grated
1/4 cup carrot, grated
3/4 cup bok choy or , thinly sliced
1/2 cup shiitake mushrooms, thinly sliced (or shrimp or meat of choice)
1 small garlic clove, grated
1 teaspoon ginger root, grated
1/2 teaspoon salt
1 cup broth
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon mirin [Japanese sweet wine]
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon sesame oil
3 eggs, lightly beaten
1 handful cilantro, chopped
1 tablespoon oil
INSTRUCTIONS:
Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt well in a large bowl, and set aside. Bring the broth to a boil then reduce the heat and simmer, adding the soy sauce, rice wine and mirin. Mix the cornstarch into the water, and add it to the gravy and simmer until it thickens. Mix in the sesame oil, reduce the heat to low to keep it warm while you cook the omelettes. Squeeze any excess liquid from the vegetables, drain and mirin the eggs along with the cilantro. Heat the oil in a pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3 to 4 minutes per side.
NOTE:
If the egg starts to spread out, push it back in with your spatula. Serve over steamed rice and top with the gravy and extra vegetables if desired.
CRAZY CREAMED CABBAGE: [RECIPELION]
Try not to go too nuts for this easy-to-make Crazy Creamed Cabbage. It's side dish recipes like this that make life that much simpler and that much tastier! Try bringing this dish along to your next potluck.
Serves: 6
INGREDIENTS:
1 small head of green cabbage or 6 cups shredded
1 teaspoon salt
1/2 stick butter or margarine
2 1/2 teaspoons lemon juice
2 tablespoons sugar
1 egg
1 cup sour cream
INSTRUCTIONS:
Coarse shred the cabbage to make 6 cups.
Melt butter in large pan over medium-low heat.
Add cabbage and cook and stir about 1/2 hour or until wilted and tender. Stir in salt, sugar, and lemon juice.
In separate bowl mix egg and sour cream.
Add mixture to cabbage and stir and cook until thickened.
Season with salt and pepper to taste.
MIELIEKOEKIES: [RSG]
Uit: Kos is op die tafel! deur Heleen Meyer.
Menige kind is gaande oor ’n mieliekoekie en dis ’n wonderlike ete, bygereg of peuselhappie. Dis vinnig om te maak, so maak sommer dubbel, want dis ’n lekker happie vir ’n kosblik.
BESTANDDELE:
1 x 420g blik geroomde suikermielies
140g (250 ml) bruismeel
5 ml bakpoeier
2 eiers
100 ml melk
sout en varsgemaalde swartpeper na smaak
125ml fyngerasperde Cheddarkaas
45ml olyfolie om te braai
METODE:
Plaas die suikermielies in ’n groot glasbak en sif die droë bestanddele bo-oor.
Roer die eiers en melk by en meng deeglik.
Geur na smaak en roer die kaas by. Dit is ’n redelike loperige beslag.
Verhit ’n braaipan oor matige hitte, voeg 10-15 ml van die olie by en laat dit warm word.
Skep lepelsvol beslag op die bodem en braai tot borrels bo-op vorm.
Draai om en braai tot goudbruin en gaar.
Dreineer op kombuispapier en hou warm.
Herhaal met die orige beslag en voeg nog olie by soos nodig.
Moenie die koekies te groot maak of te veel olie gebruik nie.
Sit voor as ’n ete met ’n slaai, as peuselhappie of bygereg met worsies, frikkadelle of hoender.
Wenke:
Vervang bruismeel met semelryke bruismeel en voeg ’n bietjie ekstra melk by, indien nodig.Roer 100ml fyngekapte ham, salami, gaar spek of gedreineerde tuna by beslag.
Roer 30 ml gekapte vars of 5 ml gedroogde gemengde kruie of tiemie by die beslag.
EASY CRON FRITTERS: [THE PREPARED PANTRY]
We’ve made corn fritters for years. Using tempura batter makes them very quick and easy. We like them with the diced green chilies but you can leave them out. Try serving them with a syrup or a flavored honey.
1½ cups of tempura batter mix
3/4 cup cold water
1 can corn, well draied
2 tablespoons diced chilies, well drained (optional)
WHAT TO DO:
1.Mix the tempura mix, water, drained corn, and optional chilies together in a large bowl.
2.In a deep fryer or heavy pan, heat enough oil for deep frying. The oil should be hot, 365 degrees.
3.Drop three or four large spoonfuls of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels.
Serve immediately drizzled with syrup or honey.
EASY BAKED BEANS: [TRIED AND TRUE]
We had hamburgers and hot dogs for dinner one night so I adapted this recipe a bit for camping and made it to go along with the burgers and dogs.
2 (16 oz) cans baked beans, drained and rinsed well and carefully
¼ cup chopped green bell pepper
¼ cup chopped onion
½ cup packed brown sugar
½ cup ketchup
½ cup barbeque sauce
5 slices bacon, cooked crisp, drained and crumbled
1½ teaspoons prepared mustard
WHAT TO DO:
Combine all ingredients in slow cooker and cook on low for 7 – 9 hours.
(At camp I cooked the onion and pepper in a stock pot until tender and then added all the other ingredients and cooked on low until hot and thick and yummy!)
ROASTED RED PEPPER AND FETA FRITTERS: [CLOSET COOKING]
(makes 2 light meal sized servings or 4 appetizer sized servings)
INGREDIENTS:
4 roasted red peppers (chopped)
1 handful parsley (chopped)
1 tablespoon oregano (chopped)
2 green onions (sliced)
1/4 cup feta (crumbled)
1 egg
1 tablespoon balsamic vinegar
salt and pepper to taste
1/2+ cup flour (I used whole wheat flour)
oil for frying
DIRECTIONS:
1. Mix the roasted red peppers, parsley, oregano, onions, feta, egg, balsamic vinegar, salt and pepper in a bowl.
2. Mix in the flour adding more if needed in order to ensure that the fritters will hold together.
3. Heat the oil in a pan.
4. Spoon the mixture into the pan and cook until golden brown on both sides, about 2-4 minutes per side.
GREEN BEANS IN A CREAMY MUSHROOM SAUCE: [CLOSET COOKING]
Steamed green beans covered in a creamy mushroom sauce made with both fresh cremini mushrooms and dried porcini mushrooms for maximum mushroom flavour.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
INGREDIENTS:
1 ounce dried porcini mushrooms
1/2 cup boiling water
2 tablespoons butter
1 small onion, diced
8 ounces cremini mushroms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/2 cup heavy cream
1/2 cup parmigiano reggiano, grated
salt and pepper to taste
1 handful parsley, chopped
1 pound green beans
DIRECTIONS:
1.Soak the dried porcini mushrooms in the water for 20 minutes.
2.Meanwhile, melt the butter in a pan over medium heat.
3.Add the onions and saute until tender, about 4-6 minutes.
4.Add the garlic and thyme and saute until fragrant, about a minutes.
5.Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
6.Add the porcini mushrooms and the water they were soaking in to the pan and simmer at medium-high until reduced by half, about 10 minutes.
7.Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.
8.Meanwhile steam the green beans.
9.Remove the mushrooms from the heat and mix in the parsley.
10.Serve the green beans covered in the mushroom sauce.
SAMPIOEN EN FETA GEVULDE BOTTERSKORSIES: [TOKS EN TJOPS]
Bestanddele:
3 botterskorsies, gehalveer
Vulsel:
1 bakkie sampiene, gekap
1 ui, gekap
1 huisie knoffel, gekap
250g fetakaas
Sout en peper
30ml basieliekruid
30ml pietersielie
Metode:
•Meng al die vulsel-bestanddele saam, en vul die botterskorsies.
•Berei 'n indirekte vuur voor. Plaas die botterskorsies in die middel van die kole (sodra hulle reg is) en kook vir 30 minute tot gaar. Sit onmiddellik voor.
SPANOLATKES: [Greek Twist Latkes Recipe -Author: Kim Hamill]
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hour
These latkes have a delicious Greek twist – packed with feta, spinach, and topped with tzatziki.
Serves: 12 latkes
Ingredients
3 ounces spinach stems removed, chopped (about 4 cups)
2 leeks, white parts only, thinly sliced
Kosher salt
4 scallions, thinly sliced (about ½ cup)
1 pound russet potatoes
3 large eggs
2 tablespoons all-purpose flour
¼ cup fresh dill, chopped
1 cup crumbled feta cheese
Freshly ground pepper
Tzatziki, for serving (optional)
Instructions
1.Heat 1½ tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside.
2.Meanwhile, heat the remaining 1½ tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with ½ teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool.
3.Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and ¼ teaspoon pepper and mix with your hands until combined.
4.Heat ½ inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.)
Serve with tzatziki.
GREEK GREEN BEANS IN TOMATO SAUCE WITH FETA: (Fasolakia)
Green beans braised in a tasty tomato sauce with lots of fresh herbs that goes well when served with feta and some crusty bread.
Servings: makes 2-4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
INGREDIENTS
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
1 pound green beans, trimmed and cut into bit sized pieces
1/2 teaspoon oregano
salt and pepper to taste
1 handful parsley, chopped
1 handful dill, chopped
1/2 cup feta, crumbled (optional)
DIRECTIONS:
1.Heat the oil in a large sauce pan over medium heat.
2.Add the onions and saute until tender, about 5-7 minutes.
3.Add the garlic and pepper flakes and saute until fragrant, about a minute.
4.Add the tomatoe, green beans, oregano, salt and pepper and simmer until the beans are soft, about 40 minutes.
5.Remove from heat, mix in the dill and parsley and serve garnished with feta.
"GARLIC BOMB" (Roasted garlic in tin foil) [CAMPING AND HIKING]
Once you have had one or two of these garlic balls don´t expect any pillow talk from your partner for a day or two. This is just not going to happen.
INGREDIENTS:
1 or 2 heads of garlic per person (2 if you are brave)
Splash of olive oil
Salt to taste
WHAT TO DO:
Peel most of the husks off the ball of garlic. Use a fork to pierce a couple of holes into the garlic. Place the garlic onto a piece of tin foil large enough to wrap it up in. Sprinkle with the olive oil and salt.
Wrap the garlic with the foil and place it on the outskirts of the fire. Turn regularly. Once the garlic is soft it is ready for eating. The easiest way to eat is, pull the garlic apart and squeeze the clove out into your mouth.
Heavenly.
MY WENK:
Heerlik saam met geroosterde brood.
BLUE CHEESE AND MUSHROOMS GRILLED: [CAMPING AND HIKING]
INGREDIENTS:
6 big brown mushrooms
1.5 tspoons butter
3 cloves garlic,finely chpped or grated
blue cheese sliced
I have finally realised that not everyone shares my passion for garlic, so use less if you feel it is to much.
METHOD:
Melt the butter in a tin cup and add the garlic to it.Place the mushrooms on a grid over a fire with low heat. Spoon an even amount of garlic and butter onto each mushroom. Place the cheese onto the mushrooms. Cover the mushrooms with a pot lid or tin foil. Cook slowly.
Serve warm.
WATERBLOMMETJIE MET SWARTPEPER BECHAMEL SOUS:
ASYN BAD:
150ml druiwe asyn
2l koue water
WITSOUS:
100g botter
80ml koek meel
750ml melk
5ml mosterd
sout en peper na smaak
WATERBLOMMETJIES:
5ml sout
3l water
Sap van 1\2 'n lemoen
800g vars waterblommetjies
SO MAAK JY:
1. Week die waterblommetjies in 'n water en asyn mengsel oornag. Spoel die waterblommetjies goed af met skoon water en bêre in 'n die fridge.
2. Vir die witsous: Smelt die botter en meel in 'n skottel oor lae hitte totdat die mengsel liggies borrel vir so 'n minuut. Voeg die mosterd en die melk by geleidelik en kook totdat die mengsel verdik tot die consistency van 'n dik vla. Season met sout en peper en bêre vir later.
3. Vir die waterblommetjies: Bring 'n kastrol met sout water tot kookpunt. Voeg die lemoensap by. Kook die waterblommetjies tot sag (sowat 20 tot 30 minute)
4. Voorverhit 'n grill.
5. Ranskik waterblommetjies in 'n oondvaste bak. Skep die witsous oor die waterblommetjies en sprinkle met kaas en broodkrummels. Plaas die bak onder die grill vir 'n paar minute totdat die broodkrummels goudbruin raak.
MY WENK:
Gebruik die blikkies waterblommetjies indien jy nie vars kan kry nie, maar los dan van party van die stappe uit.
Jy kan die waterblommetjies ook vervang met groenboontjies, net so lekker.
SAUERKRAUT POTATO CASSEROLE: [RECIPELION]
This Sauerkraut Potato Casserole is a little taste of Germany. Sauerkraut and sausage links join potatoes and mushroom soup in this multicultural casserole. Make this easy casserole recipe to celebrate Oktoberfest at home!
Ingredients
8 medium potatoes (to 10)
1 large bag (or can) sauerkraut, drained
2 cans cream of mushroom soup
1 cup sour cream
1 can sausage links (or veggies links)
Instructions
1Pre-heat oven to 350 degrees F.
2.Cook potatoes; then peel and slice medium thick. Put a layer of potatoes in the bottom of a 9 x 13-inch baking dish.
3.Slice sausage/veggie links 1/4-inch to 1/2-inch thick and place half in a single layer over the potatoes.
4.Mix together sauerkraut, soup, and sour cream. Spread half over the potatoes/links. Repeat with another single layer of potatoes, links, and kraut mixture.
5.Bake until hot 30-40 minutes.
MY WENK:
Maak dit soos ‘’n potjie…heerlik!
PAPRIKA AND PARSLEY MIELIES: [ROBERSONS SPICES]
An old favourite with a twist.Less than 30 minutes
Serves: 4
Main Ingredients
125 grams margarine
1/2 tsp PnP paprika
1/2 tsp PnP parsley
1/2 tsp salt and cracked black pepper
4 corn on the cob
WHAT TO DO:
•Mix the Rama margarine, Robertsons paprika, parsley and Atlantic Sea salt together. Use some plastic wrap to twist the flavoured margarine into a log.
•Chill for a few hours.
•Remove margarine log from the plastic and serve sliced over hot braaied mielies.
More ideas:
•Replace the paprika with 1 teaspoon of Robertsons lemon pepper seasoning. Add 1 large chopped green onion, 2 tablespoons of biltong powder, 1 tablespoon of chopped watercress and the zest of 1 lemon. Twist into a log and chill. Serve sliced over hot braaied mielies.
•Replace the paprika with ½ teaspoon of Robertsons sweet basil and 1 teaspoon of Robertsons Freshly Ground Whole Black Peppercorns. Finely chop the flesh of 1 small roasted red pepper. Combine the ingredients with the margarine. Twist into a log and chill. Serve sliced over hot braaied mielies.
FRIED CABBAGE: [MR FOOD]
Just turn up the heat and start the fryin'. Then watch them follow their noses right to the kitchen table!
Serves: 6
Cooking Time: 40 min
What You'll Need:
250g bacon
1 head cabbage, coarsely chopped
1/4 cup ( stick) butter [125g]
1 teaspoon salt
1/4 teaspoon black pepper
What To Do:
1.In a large pot, cook bacon over medium-high heat until crisp. Remove bacon from pot and crumble; set aside.
2.Add remaining ingredients to pot. Reduce heat to low, cover, and cook 30 to 35 minutes, or until cabbage is tender, stirring frequently.
3.Sprinkle with crumbled bacon, toss, and serve.
PAMPOENBREDIE: [ KOOKKUNS]
1 kg pampoen, in blokkies gesny
50 g botter
700 g skaapvleis, in stukke gesny
2 uie, in halwe ringe gesny
1 cm vars gemmer, fyn opgesny
1 rissie, pitte verwyder en fyn opgesny
1 knoffelhuise, fyn opgesny
2 kardamon sade, gekneus
2 koljandersade, fyn gestamp
100 ml water
100 ml witwyn
15 ml bruinsuiker
'n stuk pypkaneel
sout en varsgemaalde witpeper
15 ml suurlemoensap
SO MAAK JY:
Verhit die botter en verbruin die vleis saam met die uie, gemmer, rissie, knoffel, kardamon en koljander.
Gooi 'n bietjie van die water en wyn by en bedek. Prut oor baie lae hitte vir 1 en 'n halwe uur. Voeg water en wyn by soos nodig en skud van tyd tot tyd.
Voeg die pampoen, suiker, pypkaneel en sout en peper by. Prut vir 'n verdere 30 minute tot die pampoen en vleis sag is. Voeg water en wyn by soos nodig en skud van tyd tot tyd.
Voeg die suurlemoensap by en proe vir sout en peper.
GARLIC MASHED CAULIFLOWER: [MR FOOD]
Quick and easy creamy mashed cauliflower that is a great alternative to mashed potatoes!
Servings: makes 4-6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
1 medium head cauliflower, cut into florets
2 cloves garlic, peeled
1 tablespoon butter
2 tablespoons sour cream or Greek yogurt
1 tablespoon white miso (optional)
milk to taste
salt and pepper to taste
Directions
1.Place the cauliflower and garlic in a steamer over boiling water and steam until fork tender, about 10-15 minutes.
2.Mash the cauliflower and garlic with a masher or puree them in a food processor.
3.Mix in the butter, sour cream, miso and enough milk to bring the mashed cauliflower to the desired consistency and season with salt and pepper to taste.
GREEN BEAN AND SWEET POTATO CURRY: [CAMPING AND HIKING]
This is a very easy, quick and slightly sweet curry.
Ingredients
30 ml (2 T) oil
750g stewing steak, cubed
3 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
2-3 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced
1 chilli (optional)
Method
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.
Serve with rice
VEGETABLE FRITTERS: [DEBBIE KOENIG]
Serves 3-4
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
One 15-ounce can chickpeas, rinsed and drained
1 medium zucchini, sredded and squeezed dry
1 red bell pepper, chopped small
Kernels from 1 ear of corn (about 3/4 cup)
1 small shallot, finely chopped
2 tablespoons chopped flat-leaf parsley
2 eggs, lightly beaten
2/3 cup milk, whole or low-fat
1/2 cup grated Parmesan cheese
2 to 3 tablespoons vegetable oil
Salsa or other chunky tomato sauce, for serving
METHOD:1.Whisk together the cornmeal, flour, baking powder, and salt in a large mixing bowl.
2.In a medium bowl, mash chickpeas with a potato masher until crushed but still chunky. Stir in zucchini, bell pepper, corn, shallot, and parsley.
3.In a separate bowl, whisk together the eggs, milk, and Parmesan. Add to the dry ingredients and stir until just combined. Remove 1/2 cup of the mixture now if you have a picky eater.
4.Add the chickpea mixture to the batter and stir gently.
5.Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium heat. When it shimmers, drop in heaping tablespoons of the batter. Flatten gently with the back of the spoon and cook for 3 to 4 minutes on each side, until golden brown. Repeat with remaining batter.
6.Serve with tomato-ey sauce of your choice or, um, maple syrup.
VLA ERTJIES met uie?? [KREATIEWEKOSIDEES - RENS]
Braai 1 ui fyngekap tot sag
Kook jou hoeveelheid ertjies wat jy nodig het tot sag. Jy kan biejie suiker ingooi en ook sout - of net suiker of net sout - dit hang af van hoe soet jy dit wil he.
Gooi die ertjies en uie bymekaar en maak dan vla en water aan (Jy kan ook melk gebruik as jy wil) meng tot gladde pasta, gooi bo-oor die ertjie mengsel en laat prut tot vla dik is.
Die hoeveelhede is moeilik om vir julle te gee want alles hang af van hoeveel ertjies jul gebruik. Begin met so 1 eetlepel vla en halwe koppie water - voeg nog vla by as te dun is en nog water as te dik is.
GEBRAAIDE EIERVRUG MET JOGHURT: [SARIE]
Met 3 eiervrugte kan jy ver kom. (Besluit hoeveel snye eiervrug jy vir elk wil voorsit.) Dis ook mooi om op ’n groot bord voor te sit sodat almal hulself kan help.
6 porsies
1.3 groot eiervrugte in lang skywe gesny
2.sowat 300 ml olyfolie
3.2 knoffelhuisies, fyngedruk
4.hand vol vars basiliekruid
5.250 ml Bulgaarse of Grieks jogurt
6.sout en vars gemaalde swartpeper nasmaak
•Verhit sowat 100 ml olyfolie in ’n pan.
•Onthou, eiervrug is soos ’n spons - olie moet die pan goed bedek.
•Braai die eiervrug (nie al die skywe gelyk nie) saam met die knoffel vir sowat 5 minute aan weerskante tot mooi bruin.
•Voeg nog olyfolie by as al die olie deur die eiervrug geabsorbeer is.
•Geur met sout en swartpeper.
•Dreineer op kombuispapier en laat in die yskas afkoel.
•Rangskik die eiervrug op ’n bord, breek vars basiliekruid oor en rond af met ’n eetlepel jogurt.
MY WENK:
Braai die eiervrug oor die kole, dit het daardie heerlike geroosterde geur
HEERLIK as 'n bygereg by braaivleis.
NAKKIE SE EIERVRUG: [RSG – TJALATYD]
Bestanddele
1 Groot eiervrug
1 aartappel per persoon
1 ui, opgekap
1 pakkie sampioene, gesny
sout en peper
1 koppie gerasprde kaas
neute, fyngekap
Metode
Sny die eiervrug in die lengte deur en kook in liggesoute water (so 10min).
Maak aartappels in mikrogolf gaar.
Braai uie tot bruin en voeg die sampioene by en braai tot gaar.
Voeg sout en peper by na smaak
Krap die binneste van die eiervrug uit in bak. (Hou die doppe)
Sny die gaar aartappel in blokkies.
Voeg dit by die eiervrug en gooi ook die uie en sampioene by.
Meng alles saam met 'n halwe koppie van die kaas.
Sit dit terug in die eiervrugdoppe.
Sit op bakplaat en gooi die res van die kaas en neute bo-oor.
Sit in die oond onder die rooster.
Sodra die kaas borrel en bruin word, is alles gaar.
Bedien met groenslaai of tamatieskywe.
HEILIE SE VINNIGE SOETSUUR EIERVRUG : [RAPPORT]
Lewer 4 – 6 porsies
sowat 125ml (½k) olyfolie
6 knoffelhuisies, gekneus
15ml (½k) witwynasyn
60ml (¼k) suiker
sout en varsgemaalde swartpeper na smaak
15ml (1 e) gekapte vars of 5 ml (1 t) droë basiliekruid
2 groot eiervrugte
Metode
1. Verhit ’n bietjie van die olie in ’n swaarboom-kastrol. Soteer die knoffel tot sag, omtrent 2 minute.
2. Voeg die asyn en suiker by en prut vir ’n paar minute totdat die suiker opgelos is. Voeg geurmiddels en basiliekruid by.
3. Sny die kant van die eiervrugte af. Sny dan in omtrent 5 mm dik snye in die lengte. Verhit ’n riffelpan en giet olie in. Rooster die eiervrugskywe aan albei kante tot effens bruin en sag. Plaas dit in ’n opdienbak en giet die sous oor. Bedien warm of koud.
SKILLET BLACK BEANS AND RICE:
Flavorful black beans and rice are quick and easy to prepare and cook. Serve this dish with sour cream or guacamole, along with chopped green onions for garnish.
1 pound lean ground beef
1 tablespoon olive oil
1 cup water
1/2 cup thick and chunky salsa
1 large can (15 ounces) tomato sauce
1 1/2 cups uncooked instant white rice
1 cup whole kernel corn, frozen
1 cup chopped red bell pepper
1 can (15 ounces) black beans, rinsed and drained
WHAT TO DO:
In a large skillet over medium heat, brown ground beef in the olive oil; add water, salsa, and sauce and mix well. Bring the mixture to a boil and Stir in the remaining ingredients.
Reduce heat to low; cover and simmer for about 10 minutes or until rice is cooked and vegetables are tender.
Serves 4.
MY WENK:
Werk sommer so lekker sag gebakte eiertjie ook daarby in.
CREAMY SPINACH WITH MUSHROOMS:
Preparation time: 10
Cooking time: 15
This can be eaten on its own, in a pasta or as a side dish.
Ingredients
30 ml sunflower oil
3 leeks, cut into rings
250g button mushrooms, sliced
1kg spinach, washed and chopped
5ml Salt and pepper to taste
45ml grated mozzarella or Parmesan cheese
125ml cream
Method:
1. Heat oil in a saucepan, stir in leeks and mushrooms and cook until transparent
2. Add spinach and cook until soft. Season with salt and pepper.
3. Add cheese and cream, stir to combine and heat through for 5 minutes.
BUBBLE AND SQUEAK: [MR FOOD]
The potatoes bubble in the pan and the cabbage squeaks while cooking, so of course, this classic go-along with roots all over the United Kingdom has earned its unusual name. Bubble and Squeak is a great side dish for corned beef for St. Patrick's Day or any day.
Serves: 5
Cooking Time: 30 min
What You'll Need:
5 potatoes, peeled and diced
1/2 pound bacon, cut into small pieces
1 head cabbage, coarsely shredded
1/2 cup water
1 teaspoon salt
What To Do:
1.Place potatoes in a soup pot and add enough water to cover. Bring to a boil over medium-high heat. Cook 5 to 7 minutes, or until tender; drain in a colander and allow potatoes to sit in the colander.
2.In the same soup pot, cook bacon over medium heat until crisp; drain all but 2 tablespoons of the bacon drippings.
3.Return potatoes to the pot. Add the cabbage, water, and salt, and cook over medium-high heat 8 to 10 minutes, or until cabbage is tender.
PUMPKIN AND FETA FRITTERS: [CLOSET COOKING]
Pumpkin and Feta Fritters
(makes 2 servings)
Ingredients:
2 cups pumpkin/squash (grated)
1/4 cup fresh herbs (such as parsley, dill, mint; chopped)
1 green onion (sliced)
1/4 cup feta (crumbled)
1/2 cup flour (I used whole wheat flour)
1 egg
salt and pepper to taste
2 tablespoons oil
Directions:
1. Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
PUMPKIN FRITTERS WITH CREME ANGLAISE:
CREME ANGLAISE:
2 cups whole milk
½ vanilla bean - split lengthwise and seeds scraped
1 TSP orange zest
6 large egg yolks
½ cup sugar
2 Tbs orange liqueur - optional
HERE'S HOW:
In a medium pot, bring the milk, vanilla bean and vanilla seeds, and orange zest to a simmer over medium-high heat. Remove from the heat and discard the vanilla bean and zest.
In a bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 3/4 cup of the hot milk, and whisk until well incorporated. Add the egg mixture to the pot with the remaining milk and cook, stirring, until it forms a thick custard, about 5 minutes. Remove from the heat and strain into a clean bowl to cool. Add the orange liqueur if you wish.Cover with plastic wrap, to prevent a skin from forming, and refrigerate until cool, about 2 hours, or overnight.
PUMPKIN FRITTERS:
Cut the pumpkin into chunks and cook in water until very soft. Drain and allow to cool. Place all the ingredients, including the pumpkin into a blender and blend. Heat the oil in a saucepan and when the oil is hot, drop spoonfuls of the batter into the oil. When golden brown on both sides, take out of the oil and drain. Dust with cinnamon sugar and serve with the Orange Creme Anglaise.
SWEET PUMPKIN FRITTERS: [CLOSET COOKING]
(makes 2 servings)
Ingredients:
2 cups pumpkin (grated)
1/4 cup walnuts (chopped)
1/4 cup raisins
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon mace
1/2 teaspoon orange zest
1/2 cup flour
1 egg
2 tablespoons oil
Directions:
1. Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
SPICED CITRUS HONEY SYRUP:
Ingredients:
2 tablespoons water
2 tablespoons sugar
2 tablespoons honey
1 teaspoon lemon rind
1 teaspoon orange rind
1/4 teaspoon cinnamon (or a cinnamon stick)
Directions:
Simmer everything until it takes on a syupy consistency and then let cool.
SWEET GRILED CORN:
Servings 8
"Aperfect summertime side dish of fresh sweet corn grilled in a savory herb mixture." --Josh & Elizabeth
PREP 10 mins COOK 20 mins READY IN 1 hr 30 mins
Cook time: 20 mins
Calories per serving 156mg
Ingredients:
8 ears corn, husk and silk removed
1 1/2 tablespoons macadamia nut oils
1/2 cup melted butter
2 tablespoons minced garlic
1 teaspoon crushed rosemary
1 teaspoon rubbed sage
1 teaspoon dried basil
1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 cup grated Parmesan cheese
Directions:
Directions Soak corn in cold water for 1 to 3 hours. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling. Preheat an outdoor grill for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done,continue cooking an additional 5 minutes.
SWEET POTATO SMOTHERED IN MINCE AND WHITE SAUCE: [CAMPING AND HIKING]
This is a very tasty way of enjoying a sweet potato, and your guests will be wanting seconds.
Ingredients:
6 sweet potatoe, wrapped in foil
500g mince
100g tomato paste
1 green pepper, chopped
1 red pepper, chopped
250g mushrooms
3 sticks celery (optional)
2 onions finely chopped
3 cloves garlic, finely chopped
1 tspoon mixed herbs
4 Tspoons chutney
1 cup grated cheese
Optional:1 packet bacon , fried
White Sauce:
250 ml milk
30-40mll cake flour
knob of butter
Place the sweet potatoes in the coals of your fire, for approximately an hour. Turn them regularly. They are done when they are soft to the touch.
In the meantime, fry your onions and garlic in your cast iron pot, until the onions become translucent. Add the mince, tomato paste, herbs and chutney and fry for a further 5 minutes.
Now add the peppers and celery and cook for a further 10 minutes. Lastly add the mushrooms and cook everything until done.
Halve the sweet potatoes, and put them flat sidefacing up, in a flat bottomed cast iron pot.
If you are going to use bacon, put the bacon onto the sweet potatoes, and cover this with a big scoop of mince. Do this for each potato. On top of this pour some of the white sauce that you have made. Sprinkle the white sauce with a bit of grated cheese. ( Optional, garnish with a sliver of avocado.)
Put the lid on the pot, and place the pot back in the coals. Note, not to many coals under the pot, but cover the lid with coals. It should be ready in about 20- 30 minutes.
AVOCADOPEER EN BONE: [AVOKADO RESEPTE]
30 ml olyfolie
1 ui, fyngekap
1 x 410g-blik bone in tamatiesous
5ml matige kerriepoeier
1 blokkie groente-ekstrak, opgelos in 125g kookwater
sout en varsgemaalde swartpeper
2 avokado's, gehalveer en die pitte verwyder
gekapte, vars pietersielie
60ml kaas-en-uie-aartappelskyfies, fyngemaak
SO MAAK JY:
Verhit die olyfolie in 'n swaarboomkastrol en soteer die ui tot sag en deurskynend. Voeg die bone by en verhit tot kookpunt.
Roer die aftreksel, sout, peper en kerriepoeier by en laat vir 'n paar minute prut. Skep 'n bietjie van die avokado uit sodat die holte groter is. Meng die uitgeskepte avokado en bonemengsel saam en skep terug in die holtes. Plaas op 'n gesmeerde bakplaat en bak vir 10-15 minute of tot deurwarm in 'n voorverhitte oond by 180C. Sprinkel die fyngemaakte
skyfies oor en garneer met gekapte pietersielie. Lewer 4 porsies.
WENK:
Moenie toelaat dat die avokado kook nie, aangesien dit 'n bitter smaak aan die gereg sal verleen.
VEGGIE POTJIE WITH CHEESY TOPPING: [WORLD POTJIEKOS]
Potjie No: 2
Serves: 6
Cooking Time: 1.5 hours
INGREDIENTS:
2 medium onions, chopped
50 g butter
6 medium potatoes, parboiled and thinly sliced
2 medium brinjals, peeled and cubed
250 ml baby marrows, sliced diagonally into rings
300 g mushrooms, sliced
50 ml chopped fresh parsley
30 ml chopped fresh oregano or 10 ml dried
4 medium tomatoes, skinned and chopped or 1 x 410 g can tomatoes, chopped
250 ml fresh breadcrumbs
250 ml grated Cheddar cheese
WHAT TO DO:
Sauté onion until transparent in heated butter.
Remove onion and set aside.
Arrange vegetables in potjie in layers as follows: first potatoes, then brinjals, baby marrows and finally mushrooms.
Add a little sautéed onion, parsley and oregano between each layer.
Pour tomato pulp over top of vegetables.
Cover with lid and simmer very slowly over slow fire for 1 hour or until the vegetables are cooked.
Do not stir or peep too often.
Now sprinkle with breadcrums and cheese.
Replace lid and put potjie back on the fire fr 15 minutes or until the cheese has melted.
For a golden-brown crust, place a few small coals on the lid.
WHOLE BRAAIED CAULIFLOWER: [FIRED UP COOKING SA]
We tried something different for a vegetable side-dish when we were braai-ing the other evening – a whole cauliflower, wrapped in tinfoil and baked over the coals. It was delicious, so easy, and just think, no pots to wash!
All you need is a whole head of cauliflower, not too large, preferebly young and fresh, a piece of tinfoil large enough to wrap it in firmly, seasonings, and butter or olive oil, or both.
•Trim and wash the cauliflower, and place it in the centre of the piece of tinfoil.
•Draw up the sides of the tinfoil to make a ‘bowl’, then season the cauliflower – I used Robertsons Veggie Sprinkles herb mix for this version, but curry powder would be delicious, so would a good sprinkling of any spice mix like rosemary and garlic or lemon pepper, or even just plain salt and freshly ground pepper.
•Drizzle some olive oil over the caulifloer, then place a dollop of butter on top.
•Pull up he sides of the tinfoil, and wrap it firmly over the cauliflower head, pressing it tightly around to seal the yumminess inside.
•Place the packet on a grid over a bed of hot coals and bake util tender and cook, about hour, maybe more. You should be able to slip a sharp knife easily through the centre when it is don
•To serve, place on a plate, open the tinfoil and cut into portions.
CREAMED SWEETCORN BAKE: [POTJIEKOS WORLD]
Flat-bottomed Potjie No: 3
Serves: 6 as a side dish
Cooking Time: 1 hour
INGREDIENTS:
750 ml whole kernel corn (fresh, canned or frozen)
30 g butter
1 onion, chopped
3 eggs
100 ml mayonnaise or cream
5 ml salt
Freshly ground black pepper to taste
5 ml dry mustard
200 ml grated Cheddar cheese
METHOD:
If using fresh mealies, cut kernels off cob or if using canned mealies, drain.
Melt butter in potjie, add onion and sauté until transparent.
Beat eggs and remaining ingredients, except cheese, together.
Mix egg, onion and mealies and spoon into greased potjie.
Sprinkle with cheese.
Cover with lid and place a few small coals on top of the lid to melt the cheese and become golden brown.
Bake slowly over a small fire for 30-40 minutes or until set.
COWBOY BEAN FRITTERS: [MR FOOD]
Who knew that egg whites, black beans and salsa would go together so well? Fry up a batch of our Cowboy Bean Fritters and round up the gang -- it's feeding time!
Serves: 20, 3 per serving
Cooking Time: 20 min
What You'll Need:
•1 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon cumin
•2 teaspoons salt
•1/2 teaspoon black pepper
•4 egg whites, lightly beaten
•1 cup salsa
•2 (16-ounce) cans black beans, rinsed and drained
•1 tablespoon canola or vegetable oil, plus extra if needed
What To Do:
1.In a large bowl, combine flour, baking powder, cumin, salt, and pepper. Add egg white and salsa; mix well, then stir in black beans
2.In a large skillet over medium-high heat, heat 1 tablespoon oil. Pour 1 teaspoon batter per fritter into skillet, cooking several fritters at one time, but not overcrowding them. Cook 1 minute, then turn fritters and slightly flatten with a spatula; cook 1 to 2 additional minutes, or until browned on both sides. Repeat with remaining batter, adding more oil as needed.
3.Remove to a paper towel-lined platter; serve immediately.
NOTES:
•Add some extra excitement when serving by putting out bowls of salsa and reduced-fat sour cream for dipping.
•This recipe is featured in our brand new diabetic-friendly cookbook HELLO TASTE, GOODBYE GUILT! You can purchase the new book here!
CHEESY CAULIFLOWER PANCAKES: [a good appetite]
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko or any other bread crumbs
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
WHAT TO DO:
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes 8 pancakes
GROENTEPAKKIE OOR DIE KOLE: [FRESH LIVING]
•1 groot botterskorsie, in blokkies gesny
•250 g sampioene, middeldeur gesny
•250 g babamielies, middeldeur gensy
•250 g murgpampoentjies, in stukkies gesny
•2 rooi soetrissies, in repe gesny
•4 heel knoffelbolle, boonste deel afgesny
•olyfolie
•vars suurlemoensap
•botter
MAAK DAN SO:
Die botterskorsie neem langer as die res van die groente om gaar te word. Stoom dit dus eers vir ‘n paar minute in water om dit halfgaar te kry. (Anders kan dit in baie klein blokkies gesny word)
Sit al die groente op ‘n groot stuk foelie en drup die olyfolie en suurlemoensap oor.
Stip met klontjies botter en geur met sout en peper. Vars kruie kan oor oorgesprinkel word.
Vou die foelie om die groente toe en draai die pakkie in nog ‘n lag foelie toe.
Sit die groentepakkie in matige kole vir nagenoeg 30 minute.
GEBRAAIDE KOOL: [FAT BURN COOKBOOK]
BESTANDDELE:
500 gr spek, fyn gekap
1 medium ui, gekap
1 kg kool, fyn gekap
¼ teelepel rooi peper vlokkies
½ teelepel sout
½ teelepel swartpeper
SO MAAK JY:
Braai spek tot bros en goudbruin.
Dreineer en hou eenkant.
Voeg gekapte ui in die spek vet en roer tot deurskynend.
Voeg kool, peper vlokkies , sout en peper en roer tot die kool mooi bedek is met alles
Voeg die verkrummel stukkies spek by en bedek.
Kook oor lae hitte totdat die kool sag is.
CAULIFLOWER BAKED WITH BECHAMEL SAUCE:
Ingredients below - pretty bland looking - cauliflower, parmigiano reggiano cheese, flour, salt, milk, nutmeg, butter. The milk, butter, flour and most of the salt are used in making the Béchamel sauce.
Everything in a buttered baking dish, ready to go into the oven.
What I liked about this recipe:
Well, pretty easy - especially since I didn't have to prepare it.
But, actually, I liked the opportunity to consult with one of my children about this dish - so, it was a winner.
MA SE GROENBOONBREDIE EN KORING: [by marindakook]
Groenboonbredie is liefkos. Dis om iets van jouself aan jou gaste en gesin te gee. Dis edel kos wat mens diep behaag. Ek het dit vir ons Saterdagaand gemaak met koring en pampoen.
BESTANDDELE:
•1,5 kg skaapvleis of beesvleis ( sorg dat daar n been aan is – ekstra geur)
•30 ml botter
•30 ml olie
•2 uie gekap
•3 toontjies knofffel gekap
•1 blikkie tamaties of 2 vars tamaties fyn gekap
•1 skil van n suurlemoen plus 125 ml suurlemoensap
•125 ml worcestersous
•4 aartappels in blokkies gesny
•4 naeltjies
•5 ml fyn neut
•sout en peper na smaak
•4 koppies of meer gekerfde groenbone ( ek sit soveel in soos wat in die pot kan pas)
•250 ml witwyn
•250 ml water
•20 ml mazina of bisto
NOU:
1.sny die uie in ringe en braai tot glaserig in n pot in jou botter en olie. Voeg die knoffel by en braai nog bietjie.
2.sny jou vleis in blokkies en braai tot liggies bruin saam met die uie en knoffel
3.roer jou blikkie tamaties by
4.gooi nou die res van die bestandele by behalwe die aartappels, groenbone en mazina/bistro en kook vir n uur met die deksel op. Onthou om die suurlemoenskil ook in te rasper op die fyn kant van die rasper.
5.skil jou aartappels en sit by die vleis in jou pot – kook nog vir 30 minute
6.kap jou groenbone grof en sit ook by die vleis mengsel en kook vir nog 30 minute
7.maak die mazina/bistro in ‘n koppie aan met n bietjie water en roer dit by jou bredie – dis net om jou sous te verdik
8.Nou moet jy begin proe hoe dit smaak. Voeg nou geurmiddels by na jou smaak.
Jy moet die bredie maar gedurig dophou. Ek hou van n lang sous saam met my bredie. Vul aan met water as dit vir jou nie souserig genoeg is nie. Die sous op rys of koring is n groot heerlikheid.
KORING: tog te maklik
1.was die koring onder lopende water
2.sit dit in n pot en bedek dit met water
3.laat dit saggies prut met die deksel skuins op – anders kook dit oor. Dit kook vir so 40 minute.
4.dreineer dit in n sif
5.ek het net botter deur my koring geroer, maar hier het jy n vrye hand. Roer in waarvoor jy lus is: rosyne, pietersielie, neute, rissies,vrugte,groente ens.
Die koring kan koud of warm geeet word. Dit wat oorbly maak ek gewoonlik n slaai van vir die volgende dag.
SOMETING NEW TO TRY WITH SWEET POTATOES: [by BraaiBoy]
I was having a chat with some of the guys on Facebook and the topic of potatoes in the coals came up. These are very simple to do and it reminded me that sweet potatoes work just as well and not many people actually incorporate them into their braais. So with this evenings braai I added a couple of sweet potatoes, and man were they good.
It's amazing what some butter and honey will do.
DELICIOUS CABBAGE ROLLS WITH TOPPINGS: [KEEP LEARNING KEEP SMILING]
Cabbage rolls…a delicious and beautiful dish. A Chinese friend cooked this dish for me one day. I still think of it often. I tried once but my cabbage rolls came out in difference sizes. Hers were all same size, dainty and neatly arranged on a plate. I tried it again yesterday and found that I have improved a lot. I couldn’t make as dainty as hers but at least they come out same size. Feel quite proud of myself. My family liked it very much. It is not difficult to make. The ingredients are very simple. Only the wrapping needs some practice. Well, as we all know, ‘Practice Make Perfect’. My recipe here:
RECIPE: [FILLINGS]
500 g minced pork (or other meat)
1 medium carrot (finely grated)
3 spring onions (sliced finely)
1 t salt
1 t sesame oil
1/2 t pepper
4T Kikkoman soya sauce
1 T cornstarch
FILLING READY TO USE:
Mix everything together well. That’s it. This is the same filling that I always use for making Chinese Dumplings which is a very nice and fast dish, great for anytime and any occasion. You won’t need all the filling. Keep the rest in the freezer for making dumplings or other dishes.
Ingredients B (for wrapping)
1 whole cabbage
HERE'S HOW:
Remove the leaves and boil them until they are soft. Let it cool down and then squeeze out excess water. Place a piece of cabbage leaf on a plate, well spread out. Put a spoonful of mince ( roll it neat) at one end of the cabbage leaf, near the stem. Roll it up into a neat roll. Place it on a plate. Do the same to the rest of the other cabbage leaves.
COOKING CABBAGE ROLLS:
Ingredients C (seasoning for gravy)
1/2 C water
1t chicken stock granules
1/4t pepper powder
1 t corn starch + 1 T water (mix)
fried shallot oil
Ingredients D (toppings)
fried shallots
coriander leaves (chopped
WHAT TO DO:
Arrange the cabbage rolls in the pot. Add 1/2 cup of water. Cook about 5-10 minutes under low to medim fire. Or you can also steam it. Remove and arrange on a plate. Don’t throw away the stock. Add the rest of the Ingredients C and stir to thicken. Pour over the cabbage rolls. Sprinkle the fried shallots and coriander from Ingredients D and serve hot with rice.
This is a very nice Chinese dish……soft cabbage on the outside and well seasoned meat on the inside. It’s really nice to bite into it. This is a very nice dish to prepare when inviting friends….impressive in look and delicious in taste.
CREAMED CORN WITH ROASTED RED PEPPERS AND BACON: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
A creamy corn side dish with roasted red peppers and bacon.
INGREDIENTS:
•2 tablespoons butter
•4 cups corn (fresh or frozen)
•4 ounces light cream cheese room temperature
•1 cup milk
•1/2 cup roasted red pepper, diced
•4 slices bacon, cooked and crumbled
•1/4 cup green onions (optional)
•salt, pepper and cayenne to taste
WHAT TO DO:
1.Melt the butter in a pan over medium heat, add the corn and cream cheese, stir until the cream cheese has melted.
2.Mix in the milk, roasted red pepper, bacon and green onions and cook until hot, about 5 minutes.
OPTION:
Make a day or two ahead, place in a baking dish, cover and store in the fridge and then remove cover and bake at 350F to warm, about 15 minutes.
MY WENK:
Maak in jou platboompan met deksel op en kooltjies bo-op deksel.
GEELPERSKES - in die Boland: [by marindakook ]
Ek was gelukkig om die perskes net buite Robertson by n wondrlike padstal te kon koop. Hulle het nog hul pitte in – so dit is nie uitgeput nie!
Wat ek met die perskes doen kan jy met enige gedroogde vrugte doen. Dis heerlik saam met vleis , in die oggend net so of met jou muesli of as nagereg met vla. Gesond en goed vir die maag! Daar is eintlik nie ‘n resep nie maar net in ‘n potjie gooi.
1.6 koppies vrugte
2.3 koppies water ( moet vrugte drie kwart bedek)
3.1 koppie suiker ( jy kan besluit hoe soet jy dit wil he)
4.2 stukkies pypkaneel
NOU:
•gooi die water en suiker in ‘n pot bo-op die stoof. Kook dit oor matige hitte todat die suiker opgelos is.
•sit nou die vrugte en pypkaneel in die suikerstroop en sit die deksel op
•kook totdat die vrugte sag maar nie pap is nie ( min of meer 20 minute, dit hang af van die vrugte wat jy gebruik)
Eet dit koud of warm. Dis ‘n bykos by n ete, vroeg- oggend ontbyt of nagereg met vla. Dit bly lekker en gesond. Dit hou vir lank in die yskas in ‘n houer.
GROENBONE – met botter: [by marindakook ]
Groenbone is maklik vir my n maaltyd op sy eie. Dit gee kleur en vreugde aan enige bord kos. Ek maak altyd te veel sodat daar n skeppie kan oorbly vir more se honger.
500 g groenbone
60 ml olie
2 uie
2 knoffeltoontjies
250 ml spek ( bacon)
2 aartappels in blokkies gesny
sap van een suurlemoen
60 ml worcestersous
5 ml fyn neut
sout en peper na smaak
10 ml aromat ( as jy n gewetensbeswaar teen dit het – los dit uit)
80 ml botter
NOU:
•sny jou ui in ringe en braai in jou 60 ml olie tot glaserig in n pot of pan bo-op die stoof
•voeg die spek en fyn gekapte knoffel by en braai verder
•sny die aartappels in blokkies soos dobbelsteenjies en sit dit saam met die bone in jou pan.
•geur met al die res van die bestandele behalwe die botter
•nou moet jy proe en byvoeg waarvan jy baie hou
•as jou groen bone sag, maar nie pap is nie, voeg die botter by en roer dit deur
Geniet die groenbone as n bykos of op sy eie. Ek gaan my groenbone vandag eet met rib wat stadig in die oond gebraai is.
SIBA'S CHAKALAKA: [SIBA'S TABLE]
INGREDIENTS:
•3 tbsp oil
•1 onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 cloves garlic, crushed
•50g ginger, finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor.
•2 green birds eye chillies, deseeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 tbsp mild curry powder
•1 green pepper, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•1 red pepper, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•1 yellow pepper, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•5 large carrots, (unpeeled but scrubbed and topped and tailed) Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor.
•2 tbsp tomato pure
•400g can Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor.
•2 sprigs fresh thyme, leaves only
•400g can baked beans
•Salt and pepper to taste
HERE'S HOW:
Heat the oil and fry the onion until soft and translucent.
Add the garlic, chillies and half of the ginger; reserve the other half to add right at the end.
Add the curry powder and stir to combine.
Add the peppers and cook for another 2 minutes.
Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.
Add in the tomato paste and tomatoes and stir.
Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine. Serve hot or cold.
BOTTERSKORSIE EN GEVULDE SAMPIOENE VIR BRAAIVLEIS: [KREATIEWEKOSIDEES]
1: Neem butternut met skil aan en sny dik skwye.
Smeer botter op, bietjie knoffel, sout en peper en sit dik sny ui bo-op. Ek het bo-op die ui bietjie lemoenpeper gestrooi. Draai toe in foelie en sit in die oond tot gaar. Ek het myne so +/- vir ‘n uur op 140 grade gehad
2: GEVULDE SAMPIOENE:
Neem sampioen en haal die middelste stuk uit. Braai bietjie spek, gekapte ui en peppers. Skep in sampioene, frimmel bietjie feta kaas oor, sout en peper en gerasperde cheddar kaas. Ek het roosmaryn en olyf sprinkel van Ina paarman gebruik om bo-oor te sit ipv sout en peper. So 10 min voor julle wil eet, sit die sampioene in die oond en bedien dadelik.
SPICY BRINJAL CABBAGE CURRY: [ifood]
Preparation Time: 10 Min
Cooking Time: 20 Min
Ready In: 30 Min
Recipe Story
Curry is the English description of any of a general variety of spicy dishes, best known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, Afghani, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian". But specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.
INGREDIENTS:
Brinjal 4
Onion 1 Cup (16 tbs), diced
Cabbage 1 Cup (16 tbs),chopped
Chilli powder 1 Teaspoon
Turmeric powder 1⁄2 Teaspoon
Salt To Taste
Cumin seeds 1 Pinch
Oil 4 Teaspoon
Coriander leaves 1 Tablespoon, chopped (For garnishing)
WHAT TO DO:
Heat oil in a pan add mustard seeds.
When they splutter add cumin seeds , diced onion, chopped cabbage and lengthwise sliced brinjals.
Add all the spices and salt. Mix well and cover cook on low flame for 15-20 minutes occasionally sauteing them. Move the dish to a platter and garnish with finely chopped coriander leaves and serve them hot with roti's or rice .
BOTTERSKORSIESKYWE MET KNOFFELBOTTER: [KREATIEWEKOSIDEES]
Sny jou butternut in dik skywe – met skil aan. Smeer lekker homp botter op en garlic flakes, sout en gemaalde swartpeper – sny ‘n ui in skywe en sit die skyf ui bo-op die butternut. Maak toe met foelie en maak gaar op die kole of in die oond. As opdien, rasper bietjie knoffelbotter oor,stukkies krummel maaskaas, gekapte pietersielie of spruituie.
CHRISSIE SE HEERLIKE WORTELS -NIE JOU GEWONE WORTELS NIE: [WATERTAND RESEPTE]
1 kg wortels
180 g ertjies
5 ml lemoenskil
30 g mielieblom
500 ml lemoensap
100 g bruinsuiker
100 g rosyne(pitloos)
20 g botter
5 ml sout
MAAK SO:
Kook of stoom ertjies en wortels tot gaar nie pap dreineer en hou warm Meng die mielieblom met n bietjie sap tot pasta kook die res alles saam in pot as kook roer pasta in laat vir 2min goed deur kook terwyl jy roer
Roer by wortels en ertjies in.
WENK:
Ek maak dit altyd n bietjie voor die tyd laat die sous heerlik deur trek.
STRING BEANS AND BABBY MARROW CURRY: [my home taste]
INGREDIENTS:
String beans – 500gms remove strings wash and chop
Baby marrows – 4 peeled washed and chopped
Onion – 1 chopped
Curry leaves – few
Ginger garlic paste – 2 tsps
Red chili powder – 1/4 tsp
Turmeric poeder – 1/8 tsp
Salt – as per taste
Coriander powder – 1/2 tsp
Oil – 2 tbsps
Cloves – 3
Cinnamon – 1” piece
Tomato – 2 chopped
WHAT TO DO:
Heat a large pan and add oil and saute onion,curry leaves ,cloves and cinnamon for 3-4 mins and add ginger garlic paste fry till it changes colour.
Now add the chopped vegetables and saute 2-3 mins and sprinkle powder spices and salt and stir 2-3 mins till the raw smell disappears.
Then add the chopped tomatoes and stir well cover cook till soft and add 1/2 cup of water and simmer 5 mins.
Turn of heat and serve hot .
DELISH!!!!!
VEGGIE BRAAI MIX:
Heerlik om roti of pitabrood mee te vul of as ‘n ligte maaltyd met vars gebakte brood of as bygereg.
BRAAI MIX:
1 bag charcoal
1 packet firelighters
Matches
1 onion, sliced
1 packet green beans, cut in halves
1 sweet patat, cut in pieces
500g ostrich sausages, cut in small pieces
Salt and pepper to taste
1 Ina Paarman vegetable stock
3 tbsp Pnp original chutney
Pnp red grape juice
Butter
Water
WHAT TO DO:
Take out braai stand and clean grill with a raw onion. Set up charcoal like a pyramid. Insert firelighters evenly, light the fire.
Leave for 20-30 full minutes until flames die down and charcoal is white. Spread the charcoal evenly with tongs (don’t use your hands). Once flames have died down, you are ready to braai.
To prepare the braai mix, place sliced onion, green beans, sweet patats and cut sausage on large sheet of foil. Season with salt and pepper, vegetable stock, chutney and grape juice. Top with butter.
Before sealing tightly, add ¼ cup water. Place foil pack on braai for about 30 minutes or until veggies are soft and sausage is cooked. Turn occasionally.
SONDAGPAMPOEN: [RESEP DION GREBE - FOTO’S MYBURGH DU PLESSIS]
Vir 6
Voorbereityd 10 minute
Gaarmaaktyd 30 minute
Met dié resep lewer een pampoen twee verskillende gegeurde bykosse. Dit is ’n maklike kampgereg wat boonop indrukwekkend lyk.
JY'T NODIG:
•1 boerpampoen
•2 wiele fetakaas
•’n hand vol biltongskyfies
•1 rooi brandrissie, gekap
•sout en gemaalde swartpeper
•125 g botter
•5 eetlepels heuning of stroop
MAAK DAN SO:
1.Sny die pampoen horisontaal middeldeur en skraap die pitte uit. Sit albei halwes met die vleiskant na bo neer en gebruik dan ’n skerp messie om diep kepe daarin te sny (maar moenie deur die skil sny nie).
2.Smeer die helfte van die botter oor die een pampoenhalwe en sprinkel die feta, biltong, rissie, sout en peper oor. Smeer nou die res van die botter en die heuning op die ander halwe.
3.Sit ’n omgedraaide blikbeker in die middel van elke pampoenhalwe en draai hulle dan afsonderlik heeltemal in twee lae dik foelie toe – die beker hou die foelie weg van die vleis en keer dat dit brand.
4.Los die pampoenhalwes vir 30-45 minute op ’n enkellaag kole totdat die vleis sag is.
MURRAYSBURG SE GROENTEPOT: [RESEP TRADISIONEEL FOTO’S MYBURGH DU PLESSIS]
Vir 8
Voorbereityd 15 minute
Gaarmaaktyd 1 uur
Niemand kan mooi onthou wie dié pot eerste gemaak het nie, maar dit is ’n gewilde gereg op alle gemeenskapsaamtrekke in die kontrei.
BENODIG:
•3 uie, in ringe gesny
•1 groot botterskorsie, in skywe gesny
•8 aartappels, in skywe gesny
•4 patats, in skywe gesny
•2 koppies murgpampoentjies of boontjies
•125-250 g botter
•1 pakkie bruinuiesop
MAAK DAN SO:
1.Smeer ’n groot pot (minstens nr. 3) met botter. Pak die groente in lae in die pot, met ’n strooisel soppoeier en ’n paar klontjies botter tussen die lae. Eindig met ’n paar groot klonte botter bo-op en sit.
2.Los die pot vir 1 uur op warm kole en pak ook ’n paar kole op die deksel. Sorg dat die kole warm bly, maar moenie dat die pot brand nie. En moenie roer nie. As die groente teen die rande begin karamelliseer en regdeur sag is, is die pot reg.
ROASTED GARLIC MUSHROOMS: [By Recipe Guru]
Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. These mushrooms are just as good at room temperature as they are served warm. This is a great side dish for grilled or roasted meats.
YOU'LL NEED:
16 even-sized open cup mushrooms, stalks cut level
3 tbsp Olive Oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
WHAT TO DO:
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
MY WENK:
Jy kan hierdie doen in platboompan of in foeliebak oor die rooster.
TOASTED GARLIC CAULIFLOWER WHIP: [empowered sustences]
INGREDIENTS:
•1 head cauliflower, cut into florets
•Butter, preferably grassfed, about 4 Tbs.
•Sea salt
•8 large cloves garlic, chopped
•Pepper
HERE'S HOW:
1.Steam the cauliflower until very tender. Drain and puree the cauliflower until smooth and creamy. Add a hunk of butter and plenty of salt and blend until mixed.
2.While cauliflower is steaming, toast the garlic. Head 2 tablespoons of butter over very low heat and add the chopped garlic. Cook (don't turn up the heat) until golden and toasted, stirring often. I think it took 5-7 minutes. Sprinkle with salt and remove from the pan.
3.Re-heat the blended cauliflower in the empty garlic pan to pick up the yummy brown coating and butter film on the bottom of the pan. Taste and add more butter and salt if you want.
4.Divvy up the cauliflower mixture and sprinkle with the garlic and pepper. Store leftover mash separate from any leftover garlic, so it doesn't get the garlic soggy.
TOP 10 [PALEO] USES FOR CAULIFLOWER: [by Lauren G Empowered Sustenance]
VERSATILE CAULIFLOWER:
When it comes to replicating grain-based dishes without the grains, cauliflower saves the day. It boasts a few unique characteristics that makes this veggie an unbelievably versatile ingredient:
•When steamed, it has a bland flavor just like rice or flour, so it never overpowers a dish
•It provides structure and bulk to recipes without grains, making it the erfect faux-rice
• When steamed and pureed, it turns silky and velvety (a perfect substitute for cream sauce or mashed potatoes)
•It is white, so it doesn’t weird out picky eaters
Flexible and amiable, cauliflower is a staple in grain-free recipes. Here 10 of the best Paleo uses for cauliflower:
1. PALEO CAULIFLOWER WRAPS:
If you are a long-time reader of Empowered Sustenance then you are probably familiar with myCauliflower Wraps. They make a grain-free alternative to regular wraps and are tender and pliable. Use them with sandwich or taco fillings!
2. PALEO CAULIFLOWER BISCUITS:
These zero-flour cauliflower biscuit/muffins are just one more testament to the versatility of cauliflower. The biscuits bake up light, tender and perfectly savory.
3. PALEO CAULIFLOWER MASH:
If you have moderate familiarity with the internet “healthy food” scene, you have probably read that mashed cauliflower makes a surprising substitute for mashed potatoes. Potatoes are potentially inflammatory nightshades, plus the starches can be hard to digest. Try Toasted Garlic Cauliflower Whip.
4. PALEO CAULIFLOWER TATER TOTS:
Once again, cauliflower replaces potatoes in a fan favorite… tater tots! These simple, baked cauliflower tater tots make a filling snack or appetizer.
5. Paleo Cauliflower Rice
Are you missing rice on a grain free diet? Cauliflower provides an easy alternative! Try Mexican Cauliflower Rice, Masala Cauliflower Rice or Cauliflower Fried Rice.
6. Paleo Cauliflower Alfredo Sauce
Unbelievable. Really. It looks just like regular alfredo sauce and boasts the same silky, rich texture. Here is a recipe with a helpful video from Youtube’s beloved chef, Chef John. For a dairy free option, use coconut milk instead of the cream and omit the cheese. I love cauliflower alfredo over spiralized zucchini noodles.
7. PALEO CAULIFLOWER HUMMUS:
For those craving a legume-free version of hummus, try cauliflower hummus with veggie sticks or crackers.
8. PALEO CAULIFLOWER RISOTTO:
Cauliflower rice is taken to the next level in a creamy cauliflower risotto. You are only six ingredients away from this scrumptious side dish.
9. PALEO CAULIFLOWER FRITTERS:
Mmm… I could eat cauliflower fritters for breakfast, lunch and dinner! I use my recipe for Curry Broccoli Fritter by substituting cauliflower (steamed or roasted) in place of the broccoli. You could also try The Healthy Foodie’s popular Cauliflower Fritters recipe.
10. CAULIFLOWER PIZZA CRUST:
And for the piece de resistance, we have the renowned Cauliflower Pizza Crust. It tastes just like a bread base, plus it looks just like a regular crust so even the less-adventurous eaters in your family will approve.
TOP 10 [PALEO] USES FOR BUTTERNUT: [ by Lauren G (Empowe-red Sustenance]
VERSATILE BUTTERNUT SQUASH:
Butternut squash just may claim the title of “Lauren’s favorite ingredient.” I think the love affair really began when I first made my butternut pizza crusts (#1 on this list for a good reason). Butternut squash boasts a full flavor and wide versatility, especially for grain-free meals.
Many of these recipes call for cooked and mashed/puréed butternut squash. A nearly hands-free preparation is to cook the butternut squash in a crockpot.
Ready? Here are the top 10 uses for butternut squash:
1. Paleo BUTTERNUT PIZZA CRUST: (One Ingredient!)
Ready to change your life? Discover the gloriously simple Butternut Squash Pizza Crust.
2. Paleo RICELESS RISOTTO:
Skip the rice and turn butternut squash into a creamy risotto.
3. Paleo Butternut Flatbread (Sandwich bread substitute)
I have a proud mama moment each time I share my one of my most prized recipes: Butternut Flatbread. This easy, grain-free flatbread turns into hamburger buns, sandwich bread, mini pizza crusts and more!
4. Paleo BUTTERNUT FRIES:
The Urban Poser has perfected the technique to get crispy and paleo butternut squash fries. Squelch your craving for potatoes fried in toxic vegetable oil with this more colorful baked version!
5. Paleo Butternut Squash Lasagna
No noodles? No problem! Thinly sliced butternut squash replaces the wheat noodles in this Butternut Squash Lasagna from Health Bent.
6. Paleo BUTTERNUT SQUASH SOUFFLE:
If you want to get a little frivolous in the kitchen, make a Savory Butternut Squash Soufflé. And don’t forget to don your frilly apron while you are at it.
7. Paleo CHEESY CASSEROLE -WITHOUT CHEESE:
“Cheesy” Chicken Casserole… without the cheese! Gloriously creamy and savory, you won’t believe it until you try it. I created this recipe to satisfy my cheese craving without cheese and it fits the bill.
8. Paleo BUTTERNUT SQUASH PANCAKES:
You are only two ingredients away from a plate of butternut squash pancakes! The recipe calls for pumpkin puree, but simply substitute mashed butternut squash. You will have this recipe memorized after your first time.
9. Paleo BUTTERNUT SQUASH BREAKFAST PORRIDGE:
Mashed butternut squash makes a simple breakfast porridge topped with fruit and coconut milk. I like to mix in a big spoonful of coconut butter (that’s an amazon link), which lends a thicker and creamier texture.
10. Paleo BUTTERNUT SQUASH CRISPY CHIPS:
Satisfy a potato chip craving with crispy and salty Butternut Squash Chips. It’s perfect simplicity.
CURRY BUTTERNUT MASH WITH EGGS:
•1 cup roasted butternut squash (or mashed sweet potato, if you want)
•2 Tbs. butter, plus more for the eggs
•1 tsp. curry powder (adjust to taste, as curry powders vary greatly)
•1 tsp. apple cider vinegar
•2 Tbs. coconut milk
•4 eggs
•Salt and pepper
WHAT TO DO:
1.In a skillet over medium heat, stir together the butternut squash, butter, curry, vinegar and coconut milk. Cook, stirring often, for about 5-7 minutes or until thickened and hot.
2.In a separate skillet, melt another tablespoon or so of butter. Cook the eggs sunny-side up (or however you like your eggs). Serve the eggs with the squash mash and salt and pepper.
HEERLIKE PAMPOENKOEKIES: [KOSKENADES]
Meng 1 koppie koekmeel, 50 ml suiker, 10 ml bakpoeier, 250 ml fyngemaakte botterskorsie, 1 eier en 50 ml melk saam.
Maak ‘n sous van 250 ml suiker, 100 ml botter, 250 ml melk, 250 ml vars room en 5 ml karamel essense.
Braai lepelsvol van die deeg in warm olie, dreineer en pak in oonbak of opdienskottel.
Gooi die warm sous oor al die pampoen poffertjies.
Heerlik!
GROENTEKERRIE: [Deur STELLA ERASMUS -LANDBOUWEEKBLAD]
200 g botterskorsie
8 baba-aartappels
4 wortels
100 g groenbone
1 ui
15-30 ml rooi kerriepasta
15 ml tamatiepasta
250 ml hoender- of groente-aftreksel
1 blik (410 g) klappermelk
Sout en varsgemaalde swartpeper
Handvol koljanderblare, plus ekstra vir opdiening
MAAK DAN SO:
Voorverhit die oond tot 200 °C en smeer ’n middelslag-oondbak met botter of kossproei. Sny die groente in growwe stukke en rangskik dit in die voorbereide oondbak.
Meng die kerriepasta, tamatiepasta, aftreksel en klappermelk en giet oor die groente. Roer alles met ’n lepel, sorg dat ál die groentestukke met die kerriesous bedek is. Geur met sout en peper en sprinkel die koljanderblare oor.
Bak vir 15 minute in die in oond, verlaag die temperatuur tot 180 °C en bak vir nog 15 minute of tot gaar. Garneer met ekstra koljanderblare en sit voor met rys of brood.
Genoeg vir vier tot ses mense.
MY WENK:
Werk net so goed met 'n potjie.
SOET MIELIETERT: [HUISGENOOT DIGITAAL]
Genoeg vir 6 mense
Bereiding: 20-30 minute
Gaarmaaktyd: sowat 1 uur
BESTANDDELE:
250 ml (1 k) suiker
125 g botter
6 ekstragroot eiers
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
2 ml (½ t) sout
2 blikke (410 g elk) geroomde soetmielies
Melk
MAAK DAN SO:
Verhit die oond tot 180 °C en smeer ’n middelslag-bak (of 6-8 klein bakkies) met botter of kossproei.
Room die suiker en botter saam met ’n elektriese klitser. Klits sowat 5 minute.
Klits die eiers een vir een by die mengsel in.
Sif die meel, bakpoeier en sout oor die nat mengsel en meng goed.
Voeg die soetmielies by. Vul een van die leë blikke met melk en meng dit by die soetmieliemengsel in.
Giet in die voorbereide oondbak. Bak 1 uur in die voorverhitte oond tot stewig.
ROASTED BRUSSEL SPROUTS AND BACON IN MUSTARD CREAM SAUCE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Roasted brussels sprouts and smoky bacon in a creamy mustard sauce.
INGREDIENTS:
•2 packets brussels sprouts, trimmed and quartered
•1 tablespoon oil
•salt and pepper to taste
•4 strips bacon, cut into 1 inch pieces
•2 tablespoons butter
•1 small onion, diced
•1 clove garlic, chopped
•2 tablespoons flour
•1 cup milk or cream
•2 tablespoons grainy mustard
•1 tablespoon white miso (optioanl)
•1/2 cup parmigiano reggiano cheese, grated
•salt and pepper to taste
HERE'S HOW:
1.Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.
2.Meanwhile, cook the bacon in a pan, set it aside and drain all but a tablespoon of the grease.
3.Add the butter to the pan and let it melt and bubble.
4.Add the onion and cook until tender, about 5-7 minutes.
5.Add the garlic and cook until fragrant, about a minute.
6.Mix in the flour and let cook until it just starts to brown a little.
7.Mix in the milk, mustard, miso, parmesan, brussels sprouts and bacon, season with salt and pepper and let it simmer until it thickens, about 3-5 minutes.
THE EASIEST CABBAGE AND NOODLE SKILLET: [RECIPELION]
Cheap, easy and incredibly yummy, it's hard to beat a recipe like this one for The Easiest Cabbage & Noodle Skillet. On those lazy days when you really don't feel much like cooking, this is the perfect dinner solution. Just toss some shredded cabbage and cooked noodles in your skillet and your supper basically cooks itself! Easy skillet recipes like this one are a lifesaver for those of us with busy schedules.
INGREDIENTS:
•16 ounces egg noodles, cooked and drained
•1 head green cabbage, shredded
•1 onion, sliced thinly
•8 tablespoons butter
•salt, to taste
•pepper, to taste
•ham, chopped (optional)
HERE'S HOW:
1.Melt 4 tablespoons butter in a skillet.
2.Add the cabbage, onion and salt. Cook over medium heat until the cabbage is wilted and golden.
3.Add remaining butter and noodles. Continue cooking for about 5 minutes or until heated through. Season to taste.
BOTTERSKORSIE-BOBOTIE: [BUTTERNUT] [KREATIEWEKOSIDEES]
BENODIG:
1 ui, gekap
2 knoffelhuisies, fyngedruk
15 ml (1 e) olie
500 g beesmaalvleis
1 botterskorsie, in blokkies gesny
30 ml (2 e) kerriepoeier
60 ml (¼ k) blatjang
sout en peper
lourierblare
EIERVLA:
250 ml (1 k) melk
2 eiers, geklits
MAAK DAN SO:
Verhit die oond tot 180 °C.
Braai die ui en knoffel in die olie.
Voeg die vleis by en roerbraai tot bruin.
Voeg die res van die bestanddele by, laat prut tot die botterskorsie amper gaar is en geur met die sout en peper. Skep in ’n oondbak.
Eiervla:
Klits alles en giet oor die bobotie. Bak ’n halfuur.
Sit voor saam met rys.
MY WENK:
Maak by kamp in swartplatboompan soos met 'n potbrood.
JACKET SWEET POTATOES WITH HORSERADISH CREAM AND RARE ROAST BEEF: [CRUSH 12]
Sweet potatoes are gorgeous things aren’t they? Low GI with great a source of fibre and nutrients – guilt free potatoes! This is one of my favourite ways to enjoy this sweet spud. To make it even more special, try and get the orange flesh potatoes, I know Woolies have them at the mo.
This combination is truly a match made in heaven.
INGREDIENTS:
4 small red skinned sweet potatoes or orange fleshed
Olive oil
Maldon salt [coarse sea salt]
TOPPING:
2 spring onions, chopped
3 sprigs flat leaf parsley, chopped
45 ml (3 T) creamed horseradish
250 ml (1 c) creme fraiche/sour cream
Freshly ground black pepper
4 or more slices rare roast beef from your favourite deli
30 g (large handful) watercress
HERE'S HOW:
Preheat the oven to 200˚C
Place the potatoes into a large pot and cover with hot water. Boil until partially cooked (15 – 20 minutes). Drain from the water and dry well.
Place onto a greased and salted baking tray. Rub with some olive oil and season with salt. Bake for 45 minutes or until the skin is crispy and the flesh is fluffy.
Prepare the topping while the potatoes are baking.
Combine the spring onions, parsley, horseradish and sour cream. Season with black pepper.
Make a slit in each potato, squash open and fill generously with the horseradish cream. Top each one with a slice of rare roast beef and watercress.
"PAMPOENMOES”: South African Food!
INGREDIENTS:
8 slices of white bread
Butter
Apricot jam
2 cups of pumpkin (1 butternut squash should do. Slice really thinly)
Salt
Sugar
Cinnamon
HERE’S HOW::
1. Butter the bread on each sides and spread apricot jam on the side facing up. Spot a single layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on best in the bread.
3. Mix the sugar and cinnamon with each other and sprinkle over the pumpkin.
4. Repeat this right up until each of the pumpkin and bread is employed up, finishing with a layer of pumpkin. Dot several added clots of butter on the top rated.
5. Bake for 45 minutes to an hour inside a pre-heated oven of 180°C.
Serve the pumpkin hot with vegetables and maybe a beautiful chicken dish, perhaps a pie? This really is a fantastic dish to attempt to impress your friends with. It is quite easy to make, so try it and see what occurs!
RED WINE AND GARLIC MUSHROOMS: [THE RICE TRAY]
I have NEVER liked mushrooms but they are one of my husbands favorite foods. So one night I made these mushrooms for him and I fell in love with them. We have them all the time now which makes my husband very happy!
INGREDIENTS:
2 pcks of whole baby Portabella mushrooms
3 Tbsp butter
2 Tbsp olive oil
4 Tbsp minced garlic
1/2 Cup red wine
2 Tbsp lemon juice
2 Tbsp of fresh parsley, chopped
salt & pepper to taste
HERE'S HOW:
In a large skillet heat oil and butter until butter is melted. Add mushrooms and saute for about 2-3 minutes. Add garlic and saute for 1 minute.
Add wine and gently mix everything together.
Cover and simmer on med/low heat for about 15 minutes. Add salt and pepper to taste and continue to simmer, uncovered, for 5-10 minutes or until sauce has reduced. [I forgot to snap a photo of the desired reduction, but it is pretty much reduced to a very small amount of sauce].
In the meantime, chop your fresh parsley.
Transfer to a serving dish and drizzle with lemon juice and top with parsley. Serve immediately.
KOOL BREDIE: [LORRAINE SE BOEREKOS]
BENODIG:
stewing beef
halwe kool
ui
greenpepper
beef stock blokkie
1 groot patat
3 wortels
4 aartappels
5ml bisto
10ml mielieblom
5ml sout
5ml swart peper
braaivleis speserye
garlic en herb speserye
worctershiresous
MAAK DAN SO:
Braai ui en greenpepper in kookolie en gooi bietjies, bietjies water by om ui mooi bruin te maak.
Voeg vleis by en spice. Gooi in 50ml worctershiresous oor vleis Los stock blokkie op in 250ml warm water en voeg by.Kook vleis vir n uur.
Sny kool fyn . Sny geskilde aartappels in kwarte.Skil wortels en sny in ringe. Voeg groente na die uur by en kook vir nog n half uur. Los die bisto en mielieblom op in 125ml koue water en voeg by. Laat prut vir 10min sonder deksel.
SAUERKRAUT AND APPLES:
Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
INGREDIENTS:
•2 tablespoons bacon drippings or butter
•1 large chopped onion
•2 red apples, cored but unpeeled and coarsely chopped
•1 pound sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry
•1/2 cup water
•2 tablespoons packed brown sugar
•1 tablespoon Dijon or regular mustard
•1 or more teaspoons caraway seeds
•1 1/2 cups applesauce
•Salt and pepper
WHAT TO DO:
1.Place bacon drippings or butter in Dutch oven. Add onions and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard and caraway seeds, and mix well.
2.If baking, heat oven to 325 degrees. Cover and bake (or simmer on the stovetop) for 50 minutes. Stir occasionally, adding water if necessary. Mix applesauce with kraut, cover and return to oven (or simmer) for 10 minutes. Serve as a side dish with pork, sausage, beef or poultry.
GEBRAAIDE PATATS: [Johnny & Rachel Germiston]
Nog 'n baie lekker, en vrek maklike,bygereg is gebraaide patats.
Neem soveel patats as wat jy mense by die braai het, met so een of twee ekstra, en was dit skoon af, skil en al.
Jy het partykeer 'n groente borseltjie nodig om dit mooi skoon te kry.
Steek 'n paar gaatjies in elke patat met 'n skerppunt mes.
Smeer met 'n bietjie botter en rol toe in foelie, blink kant na binne. Gooi in die kole en braai tot sag.
Steek die patats met 'n sosatie stokkie of staal pennetjie om te voel of hulle sag is.
Ek belowe meer as een persoon gaan terugkom vir nog 'n skeppie.
Gebruik die kleiner patats wat nie te lank gaan neem om gaar te word nie, en ook baie soeter is as die groot dikkes.
PAMPOENBREDIE: [KREATIEWEKOSIDEES]
(Dit lewer 8 porsies)
Voorkom dat die bredie waterig is, en gebruik ‘n boerpampoen (plat en wit) of botterskorsie (butternut).
Die vleis bly ferm.
2 groot uie, in ringe gesny
4 naeltjies
3 knoffelhuisies, gekneus
3 wonderpeperkorrels
3 stukke pypkaneel
knypie neutmuskaat
45 ml olie
1 kg skaapvleis, in blokkies gesny
125 ml kookwater of verhitte vleisaftreksel
2 kg ryp pampoen, geskil en in blokkies gesny
Aartappel blokkies indien verkies
30 ml bruinsuiker
Sout en varsgemaalde swartpeper
Gekapte vars pietersielie vir garnering
SO MAAK JY:
1. Braai die uie, naeltjies, knoffel, wonderpeperkorrels, kaneel en neutmuskaat in helfte van die olie in ‘n groot kastrol totdat die uie sag en deurskynend is.
2. Voeg die res van die olie en die vleis by en braai tot bruin.
3. Voeg die kookwater of aftreksel by, bedek en prut vir 30 tot 40 minute lank totdat die vleis halfpad gaar is.
4. Voeg die pampoenstukkies by, roer deur en bedek met ‘n digsluitende deksel. Laat prut totdat die pampoen sag is en die meeste van die vloeistof verdamp het.
5. Geur na smaak met suiker, sout en peper.
6. Strooi die pietersielie oor net voordat die bredie voorgesit word. Dien op met rys.
HILARY'S MAGIC MUSHROOMS: [by The Vagabond Adventures]
Serves 4
Hilary Ford gave us this tasty, simple and only slightly sinful recipe when we spent a few wonderful days at Bushman’s with her. It is a great accompaniment to boerewors sausages or any braai.
INGREDIENTS:
* 4 flat brown mushrooms
* 1 onion
* 1 clove of garlic, finely chopped
* 1 lemon
* 1 generous handful of grated cheese
* A good grinding of salt and pepper
WHAT TO DO:
Slice the onion in to rings, divide evenly and add to each mushroom stalk up.
Add a squeeze of lemon juice and sprinkle the garlic and cheese on top.
Season and braai until the cheese melts.
We added feta cheese, sun dried tomatoes and a few splashes of Worcestershire sauce.
FIREHOUSE BAKED BEANS: [by Perry Hurst]
90 oz pork and beans
2 lb dark brown sugar
18 oz barbeque sauce
1 small onion minced finely
4 oz bacon bits
HERE'S HOW:
In 6 qt dutch oven combine first 4 ingredients and cook 4 hrs over fire.
Each hour do the following, remove excess juice (before stirring)
stir.
Before se SMOKY GLAZED ASPARAGUS: [Contributed by Nate Appleman]
ACTIVE: 15 MIN
TOTAL TIME: 45 MIN
SERVINGS: 6
Chef Nate Appleman of restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
INGREDIENTS:
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon sweet smoked paprika
2 teaspoons kosher salt
1 teaspoon cumin seeds
2kg thick asparagus, trimmed
WHAT TO DO:
1.Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss; let stand for 30 minutes.
2.Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, 6 minutes; serve. rving add bacon bits.
BEETROOT LEAVES - Masoor Dal Sidedish: [Shilpa]
There was a time when I would just throw away beetroot leaves. I would use the tender stems, but discard the leaves. Then I saw a recipe of masoor with red chard. So I started making a similar dish with beetroot leaves. Now after many experiments with it, I think I have reached to this recipe which we love. I use a small beetroot for it sometimes, but mostly, I use only stems and leaves.
INGREDIENTS:
2 cups beetroot stems and leaves
1/2 cup cooked beetroot pieces(optional)
1/2 cup red masoor dal
1 tea spn cumin seeds
1/2 cup onion
1 tea spn chopped ginger
1 tea spn chopped garlic
1 tea spn red chilli powder
1 tea spn garam masala (or any other spice blend you like)
Oil
Salt
WHAT TO DO:
Heat oil and add cumin seeds, ginger, garlic, onion. Fry for few minutes.
Then add masoor dal and fry for few minutes. Add chilli powder, garam masala, salt. Fry for a minute.
Add beetroot leaves and pieces, half cup water. Cover and cook till done.
I normally do not prefer to cook this in pressure cooker, because masoor dal gets cooked very soon. I like to take it off the heat when masoor dal is cooked through, but not mashed completely.
Serves : 3-4
Preparation time : 30mins
MARROW WITH TOMATOES AND BASIL: [nigel slater - Photograph: Jonathan Lovekin]
There was a temptation to include garlic in this, there often is when tomatoes and basil are involved, but on reflection I am not sure you need it. The flavours are fresher and more gentle without it. If you do decide to take the garlic route, then add a finely crushed clove to the mixture.
Serves 4
YOU'LL NEED:
marrow 750g (unpeeled and seeded weight)
tomatoes 400g
olive oil 4 tbsp
basil leaves 12g
white vermouth or white wine 8 tbsp
Set the oven to 180C/gas mark 4. Cut four pieces of baking parchment approximately 30cm x 30cm.
WHAT TO DO:
Peel the marrow, halve it and discard the spongy core and seeds. Cut the flesh into cubes roughly 2cm square and put them in a large mixing bowl.
Roughly chop the tomatoes and add them to the marrow with the olive oil, lightly torn basil leaves and a grinding of salt and a little black pepper.
Divide the mixture between the sheets of baking parchment, then pull the side edges in to form a parcel, pouring a little of the vermouth into each before sealing. You can use a paperclip, clothes peg or simply fold and scrunch the edges together to seal, placing the parcels on to a baking sheet.
Bake for 30 minutes until the marrow is soft and translucent.
TOMATOES, CHARRED ONIONS AND STEAK: [NIGEL SLATER - Photograph: Jonathan Lovekin]
Another use for the last of the tomatoes and a way of making a single steak go a long way. I sometimes serve this with a baked potato.
Serves 2-3
INGREDIENTS:
butter 60g
rump steak 450g
thick spring onions or salad onions 3
tomatoes, assorted sizes and varieties, 650g
WHAT TO DO:
Melt the butter in a shallow pan and season the steak with salt and black pepper. When the butter is sizzling, brown the meat on both sides, remove and set aside. Cut the onions in half lengthways and add them to the pan.
Halve the larger tomatoes, then add them all to the pan, covering them with a lid and letting them cook for 10 minutes or so till soft and lightly browned here and there. Season them generously, pressing them lightly with a spoon so their juices run into the pan.
Slice the steak thickly, then tuck the pieces among the softening tomatoes. Continue cooking briefly, then serve.
BACON AND CORN BRAAI STICKS: [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 15 minutes
Give your braai mielies a makeover with the addition of a bacon rasher, some wholegrain mustard and a sprinkle of cheesy seasoning.
INGREDIENTS:
Serves: 4 to 6
•1 punnet SPAR Freshline sweetcorn bites (12 pieces)
•250 g packet SPAR streaky bacon (12 rashers)
•whole-grain mustard
•SPAR olive oil
•Cheesy seasoning eg cheese Aromat
WHAT TO DO:
1. Rinse the corn under running tap water, then place them in a microwave-proof dish and cover with cling-film. Microwave on 100% Power for 3 ½ minutes.
2. Wrap and stretch a rasher of bacon from a short end of each corn, down the length, and back around to the same side you began at. Spike a skewer through lengthwise, to secure the bacon at both short-ends.
3. Brush over with olive oil and liberally sprinkle over the cheese-seasoning powder. Cover and refrigerate until required,.
4. Braai over moderate coals for 10-15 minutes, turning often, until the corn has light braai marks across it and the bacon is crisp.
Hints and Tips
Boil half a bag of SPAR Freshline baby potatoes, and use two together on each skewer, instead of the sweetcorn.
CAULIFLOWER LASAGNA: [Author: Bodys Cooks]
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 6
A low carb, no pasta lasagna.
INGREDIENTS:
•180g mozzarella cheese
•½ cup ricotta cheese
•1 large egg
•½ package cooked cauliflower, grated
•¾ cup garlic and herb sauce
•120g lean mince, cooked
WHAT TO DO:
1.Preheat oven to 175 °C.
2.Spray the inside of a glass bread pan (9×3″) with non-stick spray.
3.Mix prepared, grated cauliflower with one cup of the mozzarella cheese and the egg in a bowl.
4.Layer the bottom with ¼ cup sauce. Distribute gently with a spoon. Do not add toppings yet.
5.Layer with ½ of the cauliflower mix. Press down very gently with fingers after distributing evenly.
6.Layer with ½ of the ricotta by dotting it on in small piles and then spreading slightly.
7.Add ½ of the remaining sauce. With a spoon, spread and slightly mix the two layers (ricotta and sauce) for better coverage.
8.Add half of the toppings you’ve prepared. (If there are none, proceed to the next step.)
9.Layer with ½ of the mozzarella cheese.
10.Add the rest of the cauliflower mix and spread and press down gently (you can use your hands).
11.Add the rest of the sauce.
12.Add the rest of the toppings. (If there are none, proceed to the next step).
13.Add the rest of the ricotta and spread with a spoon as possible. It will be a little more bumpy, so no worries if the uniformity isn’t there.
14.Add the rest of the mozzarella cheese.
15.Bake in a 175 °C oven for 45 minutes, or until bubbly and the cheese is golden/brown.
16.Let rest for 15 minutes before serving.
MY WENK:
Maak s MIERSHOOP SAMPIOENE EN KOOL: [VLEISLAND RESEPTE AAN ALMAL]
Sny n Koolkop so in kwarte, en haal die Stronk in die middel uit.
Gooi nou bietjie neut muskaat oor, sout en Braai speserye.
Sit dit in pot met bietjie water en kook totdat die blare begin oopmaak soos n boek..
Braai nou miershoop sampioene, saam met UIE en BEES BAKON,
totdat dit lekker bruin is.
Gooi bietjie sout en swart peper oor.
Wanneer die Koolkop se blare uitmekaar begin val, dan skep mens die Sampioen mengsel so tussen die blare in, en gooi weer bietjie neut muskaat oor,en so een eetlepel Mayonaise..(as jy nie vars ROOM het nie).
Druk dit in die oond en maak lekker wam so in die bord.
EN GENIET n lekker Groente en "vleis" ete.oos jy potboord sou bak....dis heerlik!
TEX MEX CORN ON THE COB: [FRESH LIVING]
A spicy alternative to regular braaied mielies.
YOU'LL NEED:
6 corn cobs
80 ml PnP butter
2 PnP chillies , deseeded and finely chopped
3 tbsp coriander or basil leaves, finely chopped
80 ml white cheddar, grated
WHAT TO DO:
•Simmer corn in water until cooked through
•Place butter on a platter and roll hot corn to coa
•Scatter chilli, coriander and cheese onto a board
•Roll corn in mixture to coat. Serve hot.
MORE GOOD IDEAS:
•Add grated lemon or lime peel
•Stir a spoonful of harissa or chermoula paste through softened butter
•Replace butter, chopped chillies, coriander and cheddar with dried chilli flakes, chopped thyme and grated parmesan.
WHOLE ROASTED TANDOORI CAULIFLOWER with Mint Chutney: [lemony thyme]
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 4
INGREDIENTS:
•1 large head cauliflower, washed well, leaves removed
FOR TANDOORI MARINADE:
•4 garlic cloves
•1 Tbl. minced ginger
•1 Tbl. tandoori spice blend
Juice of 1 lemon
•1 tsp. salt
•½ cup plain yogurt
FOR MINT CHUTNEY:
•2 cups loosely packed mint leaves
•1 cup loosely packed cilantro leaves
•1 shallot, minced
•½ red chili, minced (optional)
•Juice of 1 lime
•¼ cup plain yogurt
•1 Tbl. extra virgin olive oil
•A couple pinches of salt
•1 tsp. honey or agave nectar
HERE'S HOW:
FOR TANDOORI MARINADE:
1.In a mortar and pestle (or food processor) smash garlic and ginger into paste. Add the tandoori spice, lemon and salt and mix until well blended. Fold in the yogurt.
2.Place the whole cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for 1 hour minimum up to 12 hours maximum.
3.Preheat oven to 400 degrees. Place cauliflower on a foil lined baking sheet and roast for 45-60 depending on the size of the cauliflower. Garnish with cilantro leaves, lemon juice and a generous drizzle of extra virgin olive oil.
FOR MINT CHUTNEY:
1.Place all ingredients in a food processor and pulse to form a chunky pesto-like sauce. Season to taste. Store leftovers in fridge for up to 5 days.
NOTES:
Cooking Time does NOT include 1 – 12 hours to marinate the cauliflower before roasting.
MY WENK:
Kan in foelie oor kole gebraai word of in swartpot met kooltjies op deksel.
SOUTHWEST STUFFED SQUASH: [skinny mom]
Prep time: 15 minutes
Cook time: 1 hour
Yield: 4 servings
Serving size: 1/2 stuffed squash
INGREDIENTS:
• 2 acorn squash (approximately 1 lb each)
• 1kg lean ground beef
• 1 medium onion (½ cup), chopped
• ¾ cup black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
OPTIONAL TOPPINGS:
• reduced-fat Mexican shredded cheese
• light sour cream
• salsa
• cilantro, chopped
• green onion, chopped
WHAT TO DO:
1.Preheat oven to 400 degrees.
2.Halve the squash lengthwise. Scoop out and discard seeds (or save seeds and roast them).
3.In a large bowl, add beef, onion, black beans, bell pepper and spices. Use your clean hands to gently but thoroughly combine ingredients.
4.Pack 1/4 of the beef mixture (about 1/2 cup) into each squash half center. Place squash in a baking dish (either a roasting pan or 9x13 inch casserole dish).
5.Add 1 inch of water, cover with foil and bake for 1 hour, or until squash is tender and the center of the squash registers 160 degrees.
6.To serve: Top with your favorite garnishes (not included in nutrition calculations) and dig in!
ROASTED CAULIFLOWER AND MUSHROOM CARBONARE: [CLOSET COOKING]
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
A roasted cauliflower and mushroom pasta in a creamy egg and bacon sauce seasoned with plenty of fresh cracked pepper.
INGREDIENTS:
•1 small head cauliflower, cut into florets
•8 ounces mushrooms, quartered
•1 tablespoon olive oil
•salt and pepper to taste
•8 ounces fettuccine (or pasta of choice)
•4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
•1 clove garlic, chopped
•2 eggs
•1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
•plenty of fresh cracked black pepper
•salt to taste
•1 tablespoon parsley, chopped
WHAT TO DO:
1.Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
2.Start cooking the pasta as directed on the package.
3.Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
4.Mix the egg, cheese, pepper and salt and parsley in a bowl.
5.Drain the cooked pasta reserving some of the water.
6.Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.
NOTE:
To speed things up, about 20 minutes into roasting the cauliflower and mushrooms, get your pot of water for the pasta on the stove and start bringing it to a boil.
OPTION:
Replace the parmigiano reggiano with pecorino romano.
PRESERVING AVOCADO IN THE FREEZER:
THIS IS THE MASH WAY!
INGREDIENTS:
•5 ripe avocados
•5 TBS lemon juice
HERE'S HOW:
1.Slice the avocados in half and discard pits. Scoop the flesh from the peels.
2.Mash the avocados, then add the lemon juice. Mix well.
3.Spoon into a gallon sized zip top bag, squeezing out all the air before sealing.
4.FREEZE UP TO ONE YEAR.
Thanks to Lifehacker for sharing this post! I’ve been getting several questions in the comments so here are the answers to the most common ones.
1. Can you use lime juice instead of lemon juice? I’d think so but haven’t tried it. We had a lemon tree as well so that’s what we used.
2. Can you freeze it in ice cube trays to have smaller portions? It’s not only the lemon juice that helps with discoloration, it’s also sealing it in the plastic bag which helps keep it from being exposed to air. I’d suggest that if you want to try the ice cube trays, cover them with plastic wrap and press the plastic down on each “cube” of avocado before freezing. You could also try using sandwich or snack sized bags instead of the quart bags I use.
3. How do you defrost it and what happens? I will typically do a small enough amount in the quart sized bag that it freezes into a one inch thick sheet. Then I can easily break or cut off the amount I want (to spread on a sandwich for instance) and it will defrost quickly on the counter. If I want the whole bag defrosted, I’ll move it to the fridge to defrost overnight. It will be pretty much the same consistency that it was before freezing, but you’ll want to use it within 24 hours because it will start to oxidize and change color and flavor after that.
FREEZING WHOLE TOMATOES FOR QUICK MARINARA SAUCE:
My mother in law taught me something this summer that may have just changed my life forever! She brought me a few tomatoes from her garden, only to see a pile of tomatoes already on my kitchen counter. So she told me, "If you aren't going to eat these right away, go ahead and throw them in your freezer- whole!"
"You can do that??" I asked inquisitively.
and so I did!
Take your whole tomatoes and put them in a freezer safe bag, and freeze!
Using your tomatoes is the easy part! We've added them to Chili and Marinara Sauce with great success.
OUR SUPER SIMPLE SUPER EASY MARINARA SAUCE:
•1 can diced tomatoes
•1 TBL Italian Seasoning
•1 frozen tomato
WHAT TO DO:
Put all ingredients in a small pot, and simmer over medium heat.
Soon, your tomatoes skin will slip off, and you can pull it out with tongs.
Keep simmering until the entire tomatoes breaks down into your sauce. You can blend your sauce if you like it smooth and runny.
Then serve with your favorite pasta, or a zucchini coin dip!
This sauce is super thin, perfect for dipping. If you like it thicker, you can add 1 can of tomato paste.
If you like it chunkier, you don't have to blend it in the blender.
*Edited to add (because of smart readers) The longer you cook your sauce, the thicker it will become!!
STRUFFED PEPPERS IN DUTCH OVEN:
I’m hoping to do most of my long runs on weekends in beautiful locations, so I’ll be cooking a lot of good post-workout meals camping. Here’s a great one that can be pre-assembled and doesn’t require a lot of dishes afterwards, allowing you plenty of rest next to your campfire.
6 servings
Prep Time30 minutes
Cook Time30-40 minutes
INGREDIENTS:
•6 bell peppers
•2 tablespoons olive oil, plus more for greasing the dutch oven
•1 large onion, chopped
•2 cloves garlic, minced
•10 ounces mushrooms, chopped
•14 ounces vegetarian ground meat (or real meat, if you like)
•4 cups cooked rice
•1 15-ounce can tomato sauce
•salt and pepper, to taste
•2 tablespoons ketchup
•3/4 cup shredded extra sharp cheddar
HERE'S HOW:
1.Grease your dutch oven. Get your campfire going and prep it so there is eventually a nice bed of hot coals to place your dutch oven on.
2.Cut the tops off of the peppers. Remove the seeds from the main part of the pepper, and set them aside. Trim the remaining pepper off of the pepper tops. Chop and reserve for stuffing.
3.Saute the onion in olive oil until translucent. Add garlic, mushrooms, and chopped peppers. Cook until vegetables are softened, about 5 minutes. Stir in the veggie meat and cook for a few minutes more. Mix in the rice and about half the can of tomato sauce. Season with salt and pepper.
4.Place the stuffing inside of the peppers and then into the dutch oven. If you have any additional stuffing, you can put it around the peppers (just make sure you greased your dutch oven well).
5.Add the ketchup to the remaining tomato sauce and stir to combine. Spoon some of the tomato sauce mixture on top of the stuffed peppers. Sprinkle the peppers with cheese.
6.Place dutch oven hot coals, making sure it is stable and level. You may have to shift some of the coals around, or add a rock under the dutch oven to get it just right. Cook the peppers until they’re softened and the stuffing is heated through.
GRILLED ASPARAGUS WITH SUATEED MUSHROOMS AND SHALLOT THYME VINAIGRETTE: [momme meals] VERY YUMMY!!!!!
INGREDIENTS:
GRILLED ASPARAGUS:
1 bunch medium-large asparagus (about 20)
1 1/2 teaspoons olive oil
1 clove garlic minced
1 teaspoon fresh squeezed lemon juice
pinch of salt
SAUTEED MUSHROOMS:
1 8oz package baby bella mushrooms quartered (buttom or shitake can also be used)
1 teaspoon olive oil
1 sprig fresh chopped thyme (for dried use 1/4 teaspoon)
2 teaspoons dry sherry (can be omitted)
pinch of salt
SSHAKKIT THYME VINAIGRETTE:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon fresh tarragon
pinch of salt
WHAT TO DO:
Prepare the vinaigrette by placing the chopped shallots, mustard, cider vinegar and salt in a small bowl. Mix thoroughly. Continue to mix the ingredients while slowly adding in the olive oil. Once fully combined, cover and set aside. (The vinaigrette can be made a day in advance and will keep in the fridge for a week).
Wash the asparagus and cut or break off any woody ends. In a bowl, mix together the olive oil, garlic, lemon juice and salt. Add the asparagus and toss. Once fully coated, spear the asparagus with skewers. Spear once toward the bottom and again towards the top. This will create a rack of asparagus that you can more easily turn and manage while cooking on your grill or grill pan.
Cook over medium high heat for approximately 8 minutes on each side or until the asparagus begins to char. Remove from heat and set aside. Tent to keep warm.
Gently wash the mushrooms or lightly brush them to remove any excess dirt. Cut the ends off the mushrooms and quarter. Place the olive oil in a sauté pan and warm over medium heat. Throw in the mushrooms, salt and thyme. Sauté until the mushrooms are fully cooked, about 7 minutes. Add in the sherry and cook until the liquid is reduced by half, about 2 minutes. (The alcohol will cook out during this process). Remove the mushrooms from heat and set aside.
BLOMKOOL EN KAAS HERDERSPASTEI: [by marindakook]
Ons almal wil mos altyd bietjie gewig verloor. My suster het verlede week hierdie weergawe van herderspastei gemaak en ek besluit toe ook om die gesonder opsie te probeer. Jy vervang die aartappel bo-laag met kool. Dis verruklik lekker.
BENODIG:
•1 ui en bietjie olie om dit in te braai
•4 knoffelhuisies
•2 chillies – los uit as jy nie van sterk kos hou nie
•1 kg maalvleis
•1 blikkie tamatie en uie mengsel
•100 ml Worcestersous
•100 ml tamatiesous
•sout en peper
•15 ml origanum
•2 blomkole
•250 ml melk
•100 ml botter – los uit as jy bang is vir vet word
•2,5 ml neut
•300 ml gerasperde kaas
NOU:
1.sny die ui en braai in n bietjie olie tot glaserig
2.kap die knoffel en chillies fyn en braai saam met die ui
3.maak die rou maalvleis fyn met n vurk en braai tot bruin saam met die uiemengsel
4.gooi tamatiesous, worcestersous, tamatie en uiemengsel, origanum, sout en peper by
5.laat dit prut vir 20 minute – as dit te souserig is kan jy die sous verdik of dit afskep
6.skep die vleis in n oondbak – hou eenkant
7.kap die rou kool fyn in jou voedselverwerker
8.sit dit saam met die melk, botter en neut in n pot bo-op die stoof – kook tot gaar
9.skep dit bo-op die vleismengsel
10.strooi kaas oor
11.bak vir 20 minute tot kaas goudbruin is by 180 grade Celsius
Saam met n slaai is dit n koningsmaal.
MY WENK:
Werk goed in swartboompan met deksels op soos met die potbrood bak metode.
BROCCOLI AND HAM QUINCH: [MR FOOD]
SERVES: 6
COOK TIME: 25 Min
READY IN: 25 Min
Everyone will love our fancy-sounding but easy-to-make Broccoli and Ham Quiche, whether you serve it for breakfast, lunch or dinner. And since you can combine the ingredients in advance and store them in a plastic storage bag in the freezer until you're ready to thaw and bake it off, it makes an extra easy Easter meal!
YOU'LL NEED:
•1/2 cup pancake and baking mix
•1 teaspoon onion powder
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 cup shredded Cheddar cheese
•1 cup shredded Swiss cheese
•1/2 cup diced ham
•2 cups frozen broccoli florets, thawed
•1 cup half-and-half
•2 eggs, beaten
WHAT TO DO:
1.Preheat oven to 400 degrees F. Coat a 9-inch pie plate with cooking spray.
2.In a large bowl, combine baking mix, onion powder, salt, and pepper; mix well. Stir in both cheeses, ham, and broccoli. Add half-and-half and eggs; mix well. Pour into prepared pie plate.
3.Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then cut and serve.
GROOT SWART SAMPIOENE: [by chilliliefde]
BENODIG:
6 groot swart sampioene
1 medium ui, fyn opgesny
1 knoffel, opgesny
Olyf olie
½ k broodkrummels
½ k hoender aftreksel of ½ k wit wyn
½ k parmesan of pecoroni kaas
2 t gemengde kruie
20 g gesmelte botter
2 t Kaas Aromat
MAAK DAN SO:
1. Braai die uie, steeltjies van sampioene en knoffel in die olyfolie totdat die uie deurskynend is (nie bruin nie)
2. Meng die hoender aftreksel en gesmelte botter en roer by die uie in
3. Verwyder van hitte en meng die res van die bestandele by die mengsel
4. Skep lepels vol op die sampioene en bak teen 180°C vir 15 minute,
MY WENK:
Sit op rooster tot goed deurwarm en gaar is.
STEAMED CORN WITH CILANTRO BUTTER: [oh sweet basil]
YOU'LL NEED:
4 Ears of Sweet Corn
2 Sticks of Butter, softened
1/4 Cup Cilantro, chopped (fresh)
2 Cloves of Garlic, minced
1/4 Teaspoon Cayenne
1 Jalapeno, seeded and minced
*Sea salt to taste
Mix the butter, chili powder.
BLOMKOOLKAASTERT: [geleen by KREATIEWEKOSIDEES, oorspronklike resep en foto van T ANN CAKEBLOG]
KORS:
4 koppies rou, gerasperde aartappel
1 eier geklits
½ teelepel sout
¼ koppie gerasperde ui
VULSEL:
1 Knoffelhuisie fyngedruk
1 koppie gerasperde ui
3 eetlepels botter
1 teelepel tiemie
1 medium blomkool in blommetjies gesny (+/- 700g)
½ teelepel basil
½ teelepel sout
½ teelepel varsgemaalde swartpeper
1koppie gerasperde cheddar kaas
2 eiers
¼ koppie melk
Paprika
MAAK DAN SO:
Plaas aartappels in vergietes, sprinkel met sout, laat staan 10 minute, druk soveel moontlik vloeistof uit en meng die res van die kors bestandele daarby. Sit in oondvaste bak, druk onder en teen kante vas.
Bak vir 30 minute teen 200°C, verf dan liggies met olie en bak tot dit begin verbruin. Haal uit die oond en hou eenkant.
Verlaag hitte tot 190°C. Soteer die knoffel en ui in botter, voeg blomkool en kruie by en geur. Verlaag hitte, bedek en prut vir 10 minute, verwyder van hitte. Plaas helfte van kaas in die kors, skep blomkoolmengsel bo-op, en eindig met kaas bo-op. Klits eiers en melk saam, gooi oor kool, sprinkel met paprika. Bak vir 45 minute tot stewig.
MY WENK:
Maak in plat swartboompan soos met potbrood bak. Hierdie is regtig iets besonders.
CABBAGE GARLIC BOMBS: [Recipe as cooked by The Which Way Braai Chicks on Ultimate Braai Master Season 1 - PICK 'N PAY RECIPES]
Less than 1.5 hours
Serves: 4
INGREDIENTS:
1 head cabbage
1 knob Kerrygold pure Irish butter
1 pinch salt
2 cloves crushed garlic
2 sheets tin foil
WHAT TO DO:
•Take a sharp knife then slice the cabbage down the middle from the top to the core without cutting right through it. Repeat this a couple of times until you have nice chunky wedges still attached to the core. It will look like a flower bud from the top.
•Crush and finely chop up the garlic then mush it into the butter and salt using a fork. Take a knife and spread the garlic butter in between the cabbage wedges.
•Next, wrap the cabbage in a couple of layers of tin foil - enough so it won’t puncture when cooking. To remember which side is up, either make a mental note or turn roll up the edges of the last sheet of foil.
•Place the disco ball (cabbage parcel) directly onto the coals and let it cook for between 45 minutes to an hour, turning it every 20 minutes or so. Never ever open it while it’s cooking. You’ll know it’s done when you feel a mushy consistency through the foil.
•Once cooked, remove it from the coals. When you open it you will be rewarded with a beautifully caramelised garlic bomb that will attract anyone within smelling distance.
AVOCADO AND BACON QUESADILLAS: [spreek uit CA-SA-DIAS]
•4 medium, ripe avocados, mashed
•1 medium tomato, seeded and chopped
•two tablespoons onion, finely chopped (add more or less to taste)
•1 small, fresh jalapeno, seeded and finely chopped (optional)
•salt and pepper
•dash garlic powder
•dash onion powder
•4-5 strips crispy, cooked bacon, crumbled
•shredded colby-jack cheese [any other cheese will do]
•10-12 flour tortillas
WHAT TO DO:
1. Make the guacamole. In a medium-sized mixing bowl, mix together the mashed avocado, tomato, onion, jalapeno and spices.
2. Spread about 1/4 cup of guacamole onto a tortilla.
3. Top the guacamole with crumbled bacon and cheese.
4. Top with a second flour tortilla.
5. Using a wide spatula, place quesadilla in a warm, dry skillet. Lightly toast both sides of the quesadilla.
6. Transfer to a serving plate and use a pizza cutter to slice it into halves or quarters.
7. Serve with some salsa and sour cream, if desired
8. Enjoy.
TIP:
A fresh jalapeno with the seeds and white membranes removed, adds a lot of flavor and very little heat to this guacamole or any other dish, for that matter.
COUNTRY BEAN AND POTATO FRY: [SPAR RECIPE]
Prep Time: 10 minutes
Cook Time: 30 minutes
This is a most delicious budget, rustic meal for your family to enjoy, and it costs under R30 to serve a family of 4.
INGREDIENTS: [2 adults and 2 kids]
•30 ml SPAR margarine
•30 ml SPAR sunflower or canola oil
•4 large potatoes, unpeeled and par-boiled until tender but fir
•1 med onion, peeled then sliced into half-rings
•2 SPAR Cheese Grillers with onion, thinly sliced
•1 can SPAR baked beans in tomato sauce
•30 ml SPAR Mustard Sauce
•salt and freshly ground black pepper to taste
•fresh dhania for garnish
WHAT TO DO:
1.Cut the par-cooked potatoes into 1cm cubes. In a large frying pan, heat the oil and margarine together. Toss in the cubed potato and onion, and cook over medium heat, shaking the pan rather than stirring to keep the ingredients loose, until the potato crispens somewhat.
2.Add in the sausage slices and heat through well.
3.Add the baked beans, sweet mustard sauce, with salt and pepper to taste. Shake the pan to combine ingredients and allow to heat and bubble.
4.Sprinkle on a handful of chopped dhania, and serve immediately.
HINTS AND TIPS:
Do not make in advance and reheat, as you will then need to stir the mixture which will result in the baked beans forming an unwanted stodgy consistency.
Be sure to get as many slices from just the two sausages as you can, to serve the purpose of a budget meal. Freeze the remaining sausages from the pack for using another time.
Using SPAR Vienna sausages instead of the frankfurters, would bring down the cost of the meal further.
VEGETABLE BIRYANI: [How to make Vegetable Biryani: padhuis]
A very simple and easy Biryani recipe without much spices .This goes well with raitha, papads and chips. If you have all the vegetables cut and kept ready, then it hardly takes 10 minutes to prepare this. Even bachelors can prepare this as it requires no elaborate grinding of masalas etc. So bachelors out there, do not spoil your health by eating outside often, here is a simple and yummy biryani recipe that can be prepared at home in no time. We had this with mixed vegetable raitha and it tasted awesome. Now to the recipe
INGREDIENTS:
Basmati rice – 1 cup
Onion – 1
Green chilli - 2 ( add more if you want hot)
Ginger - garlic paste - 2 ½ tsp
Tomato -1
Mixed Vegetables - 2 cups
( carrot, beans, cauliflower, fresh peas, potatoes )
Mint / pudina leaves – handful
Coriander leaves – handful
Lemon juice -1 tbsp
Turmeric powder – a pinch
Red chilli powder -1 tsp
Coriander powder – 2 tsp
Biriyani masala – 2 tsp (Available readymade)
Salt as required
FOR THE SEANONING:
Oil – 1 tbsp
Whole garam masala – ( cloves - 3, cardamom -1, cinnamon – 1 inch piece)
FOR THE GARNISHING: FRIED ONIONS OPTIONAL:
Cut onions into thin strips and fry it in oil till golden brown. Add it before serving.
WHAT TO DO:
Cut carrots, beans and potatoes lengthwise. Chop tomatoes.
Wash and soak basmati rice for 20 minutes, drain and keep it aside.
Wash cauliflowers,cut it into florets and put it in boiling water with a little salt for 5 minutes. Drain the water and keep it aside.
If you do not have ginger-garlic paste with you,then grind 1 inch piece of ginger and 5-6 cloves of garlic together.
HERE'S HOW:
Heat oil, add whole garam masala, then add onions and sauté till it turns transparent.
Now add ginger-garlic paste and sauté for a few more minutes.
Add green chillies, all the vegetables, chopped tomatoes, turmeric powder, chilli powder, coriander powder, biryani masala, mint and coriander leaves, needed salt and sauté for some more time. Then add 2 cups of boiling water, drained rice and lemon juice.( Check for salt by tasting the water ).
Transfer all the contents to a rice cooker and switch on the cooking mode. After it comes to keep warm mode, switch off .Transfer the rice to a hot pack or any other vessel to prevent the bottom from getting burnt.
Once done, mix it gently, garnish with fried onions and serve hot with raitha or papads.
Enjoy!!
NOTE:You can pressure cook or cook it in a big pan or you can do everything directly in the rice cooker itself. Since I do not like to cook directly in the rice cooker, I did everything in a pan and transferred it to the rice cooker.
ASPARAGUS AND DOUBLE SMOKED BACON POPOVER: [CLOSET COOKING]
Asparagus, double smoked bacon and leeks baked on a puffy popover topped with melted cheese!
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
INGREDIENTS:
•1 - 2 kg asparagus, trimmed and cut into 1 inch pieces
•4 slices bacon, cut into 1 inch pieces
•1 leek, thinly sliced
•1 tablespoon butter
•1/2 cup milk, warm
•3 large eggs, room temperature
•1/2 cup flour
•salt and pepper to taste
•1 cup gruyere, shredded
WHAT TO DO:
1.Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green.
2.Rinse the asparagus under cold water and pat dry.
3.Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan.
4.Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat.
5.Add the butter to the skillet and let it melt.
6.Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
7.Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
8.Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.
SPINACH WITH PINE NUTS, RAISINS AND BACON:
Serves 4
INGREDIENTS:
•1/4 cup of pine nuts
•3 tbsp of olive oil
•1 small onion
•2lbs or 1 bag of baby spinach
•1/4 cup of golden raisins
•4 strips of bacon, cooked
WHAT TO DO:
1.Fry the bacon and set aside
2.In a small frying pan, toast the pine nuts over medium heat with nothing in the pan for 3 minutes, until golden, stirring constantly. Place toasted nuts in bowl.
3.In a large skillet, heat olive oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes
4.Add the spinach, cook until wilted about 5 minutes, gently stirring often with a wooden spoon.
5.Add the pine nuts and raisins and carefully toss in with the spinach
6.Place the spinach in a serving bowl
7.Add salt and pepper and top with crumpled bacon.
CHARGRILLED MUSHROOM AND CHERRY TOMATO KEBABS: [ROBERTSONS SPICE RECIPES]
30 min cooking time
Serves 4
INGREDIENTS:
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
•8 Bamboo Skewers
•1 punnet White Button Mushrooms
•1 punnet Cherry Tomatoes
•45 ml Olive Oil
•5 ml Robertsons Crushed Chillies
•5 ml Robertsons Sweet Basil
WHAT TO DO:
1.Soak the bamboo skewers in water for an hour so that they don
2.Place button mushrooms and cherry tomatoes in a bowl with the olive oil and lightly toss to coat
3.Thread the button mushrooms and cherry tomatoes onto the soaked bamboo skewers
4.Sprinkle with Robertsons Crushed Chillies and Robertsons
5.Sweet Basil and season with Robertsons Atlantic Sea Salt and
6.Robertsons Black Pepper
7.Place on the braai over hot coals and cook for 5 minutes each side.
BRAAI ONIONS AND POTATOES: [ROBERTSONS SPICE RECIPES]
45 min cooking time
Serves 6
CULINARY TIP:
Increase the vegetable and fibre content of this dish by adding in a mix of vegetables such as butternut, baby marrows, red peppers & baby corn.
INGREDIENTS:
•Tin Foil for roasting
•30 ml Olive Oil
•750 g Baby Potatoes
•250 g Baby Onions in their skins
•5 ml Robertsons Thyme
•5 ml Robertsons Origanum
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Brush the tin foil with some olive oil and toss the potatoes and onions in the remaining oil, Robertsons Thyme and Robertsons Origanum.
2.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
3.Place the potatoes and onions into the foil to make one large parcel and fold the edges in twice so as not to allow any steam to escape.
4.Cook over coals for about 40 minutes or until the potatoes are tender.
STUFFED BROWN MUSHROOMS OVER THE COALS: [ROBERTSONS SPICE RECIPES]
20 min cooking time
Serves 4
TIP:
For a heart healthy meal, add this potassium rich side to a serving of chargrilled fish or skinless chicken breasts; a serving of baked sweet potatoes and an assortment of steamed crunchy vegetables.
INGREDIENTS:
•8 Brown Mushrooms large
•8 Onion thinly sliced
•8 Tomato Slices
•Robertsons Garlic Salt
•Robertsons Rosemary
•65 Reduced Fat Cheese
WHAT TO DO:
1.Wipe the mushrooms clean with damp kitchen towel.
2.Cut off the stems.
3.Place a slice of onion on top of the mushroom and then a slice of tomato.
4.Season with Garlic salt and rosemary.
5.Sprinkle with grated cheese and then secure with a cocktail stick.
6.Grill over medium coals until cooked through.
7.Braai only on the one side.
COAL ROASTED VEGETABLES: [ROBERTSONS SPICE RECIPES]
50 min cooking time
Serves 4
INGREDIENTS:
•Tin Foil for roasting
•30 ml Olive Oil
•600 g Mixed Roasting Vegetables
•45 ml Lemon Juice
•5 ml Robertsons Thyme
•5 ml Robertsons Sage
•Robertsons Atlantic Sea Salt
•Robertsons Black Pepper
WHAT TO DO:
1.Brush the tin foil with some olive oil and toss all the vegetables in the remaining oil together with the lemon juice, Robertsons Thyme and Robertsons Sage
2.Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper
3.Place the vegetables into the foil to make one large parcel and fold the edges in twice so as not to allow any steam to escape
4.Cook over coals for about 40 minutes or until the vegetables are tender.
MINTY PEA GUACAMOLE: [FRESH LIVING]
A delicious dipper that can be whipped up in a jiffy.
Less than 1 hour
Serves: 4
INGREDIENTS:
250 ml peas, cooked
1 avocado , peeled and pitted
1 disc reduced fat feta
1 tbsp chopped mint
125 ml ricotta cheese
2 tbsp fresh lemon juice
3 tbsp plain yoghurt
1 dash salt and milled pepper
1 handful bread stick
WHAT TO DO:
•Place all guacamole ingredients in a food processor and pulse until mixture is almost smooth but still has some texture. Season to taste.
•Spoon into a serving bowl and serve with cruditeÌs and breadsticks.
BROCCOLI SPINACH AND SESAME CHICKEN STIR FRY: [PICK N PAY RECIPES]
Leave out the chicken strips and use only the greens for a vegetarian version.
Less than 1 hour
Serves: 4
INGREDIENTS:
4 chicken breast fillets, skinless boneless sliced into strips
5 ml sesame oil
1 clove crushed garlic
1 tbsp honey
10 ml sesame seeds
500 grams tenderstem broccoli
500 grams Swiss chard
60 ml lemons, zest and juice
WHAT TO DO:
•Marinate chicken, sesame oil and garlic in a bowl for 10 minutes.
•Fry chicken in a nonstick pan over a medium heat until golden.
•Drizzle over honey and cook until caramelised and chicken is cooked through, then add sesame seeds and toss to combine. Remove chicken from pan and set aside.
•Add broccoli, garlic and 1⁄4 cup (60ml) water to pan and cook until broccoli is just tender and water has evaporated.
•Add Swiss chard, lemon zest and juice and fry until spinach has wilted slightly, then add origanum and chicken strips to heat through.
•Serve with brown rice.
SOET MIELIETERT: [HUISGENOOT DIGITAAL]
Genoeg vir 6 mense
Bereiding: 20-30 minute
Gaarmaaktyd: sowat 1 uur
BENODIG:
250 ml (1 k) suiker
125 g botter
6 ekstragroot eiers
250 ml (1 k) koekmeel
5 ml (1 t) bakpoeier
2 ml (½ t) sout
2 blikke (410 g elk) geroomde soetmielies
Melk
MAAK SO:
Verhit die oond tot 180 °C en smeer ’n middelslag-bak (of 6-8 klein bakkies) met botter of kossproei.
Room die suiker en botter saam met ’n elektriese klitser. Klits sowat 5 minute.
Klits die eiers een vir een by die mengsel in.
Sif die meel, bakpoeier en sout oor die nat mengsel en meng goed.
Voeg die soetmielies by. Vul een van die leë blikke met melk en meng dit by die soetmieliemengsel in.
Giet in die voorbereide oondbak. Bak 1 uur in die voorverhitte oond tot stewig.
PUMPKIN LASAGNA: [Rita van Dyk]
Ciao, pumpkin! You can also use this delicious filling in cannelloni tubes or pancakes, or simply eat it on its own. The lemon zest makes it a winner.
You need: (for 4 people)
Pumpkin is the stepchild in the bush even though it last longer outside the fridge than most veggies.
YOU NEED:
•2 cups mashed, cooked pumpkin (standard pumpkin or butternut)
•finely grated zest of 1 lemon
•1 egg
•1 container (214 g) ricotta cheese (a little more or less won’t matter)
•salt and pepper to taste
•4-9 sheets of lasagna (the number depends on the size of bowl you’re using; enough for about three layers so the dish holds its shape and is easy to dish up)
•dried parsley for garnish
WHITE SAUCE:
•1 tablespoon melted butter
•1 tablespoon cake flour
•1 cup milk
•a pinch of salt
WHAT TO DO:
Get saucy.
Make the white sauce first by melting the butter in a small saucepan. Add the flour and fry it for a minute or two while stirring with a wooden spoon. Now add the milk bit by bit. Whisk it continuously with a wire whisk to stop lumps from forming. Season with salt and leave it to simmer over low heat for 2 minutes.
Build it.
Mix the pumpkin, lemon rind, egg, ricotta and salt and pepper together. Meanwhile, boil the lasagna sheets for 10 minutes in a saucepan with water and a little oil so the sheets don’t stick together. Loosen the sheets with two forks as soon as they start sticking. Remove and drain well. Spoon a layer of the pumpkin mixture into a greased dish, place a single layer of lasagna sheets on top and then cover it with a thin layer of white sauce. Continue layering until the ingredients are finished, but end with the white sauce.
Heat treatment.
If you plan on baking the lasagna in the oven, preheat it to 180ºC and bake for an hour. Let it stand for another hour so the lasagna can set and becomes easy to dish up. Sprinkle parsley on top for colour. If you plan on baking it on an open fire, use a flat-bottomed iron pot with a wire grid that fits inside. (They’re readily available, but you can also use the grids you get with an electric frying pan.) Place the lasagna bowl on this grid and cover with a lid. Place the pot on moderate coals (so it doesn’t burn), with a few coals on the lid. Bake as above.
TIP:
You can replace the ricotta with crumbled feta. And for variation you can also spoon a little tomato relish over the lasagna.
SPICY STUFFED MUSHROOMS: [ROBERTSONS SPICE RECIPES]
35 min cooking time
Serves 6
INGREDIENTS:
•6 Large Black Mushrooms Stalks removed
•Robertsons Salt & Black Pepper
•45 ml Margarine
•¼ Onion Chopped
•10 ml Robertsons Garlic Herb Seasoning
•5 ml Robertsons Steak & Chops Spice
•250 ml Milk
•30 ml Cake Flour Mixed with 60 ml Milk
•125 ml Spinach Cooked, water squeezed out
•125 ml Crumbled Feta
•Robertsons Atlantic Sea Salt
WHAT TO DO:
1.Season the mushrooms with salt and pepper and fry in 30ml margarine until half done
2.Remove mushrooms from the pan and place on a baking tray
3.In the same pan fry the onion with the remaining margarine together with the Robertsons Garlic Herb Seasoning and Steak & Chop Spice until well browned
4.Add the milk and stir in the flour paste
5.Allow to simmer until thick
6.Stir in the spinach and feta and season to taste with Robertsons Atlantic Sea Salt & Black Pepper
7.Place generous dollops of the sauce on top of each mushroom and bake at 200°C for 10 minutes .
CORN AND ASPARAGUS BAKE FOR THE BRAAI: [ROBERTSONS SPICE RECIPES]
35 min cooking time
Serves 8
•TIP:
Hard cheeses such as cheddar, gouda and even mozzarella are high in bad saturated fat. Halve the cheese used in this recipe, combine remaining cheese with wholegrain breadcrumbs and place under the grill for a healthier crunchy cheesy topping.
INGREDIENTS:
•460 g Asparagus Cuts drained
•410 g Cream Style Sweetcorn
•2 Eggs
•125 g Cheddar Cheese grated
•5 ml Robertsons Spice For Rice
•5 ml Robertsons Thyme
WHAT TO DO:
1.Mix the drained asparagus cuts and cream style sweetcorn together.
2.Add the beaten eggs and half the cheese, spice for Rice and mixed herbs.
3.Place in a shallow greased dish.
4.Top with remaining cheese and bake at 180 c for about 30 minutes or until cooked through.
5.Delicious served as a light lunch or as a vegetable dish with a braai.
AROMATIC SWEET POTATOES: [ROBERTSONS SPICE RECIPES]
35 min cooking time
Serves 6
•Culinary Tip:
This side dish is the starch of your meal so there is no need to add more starch. For a balanced meal add a small serving of lean braai meat and half a plate of veggies or salad.
INGREDIENTS:
•2 - 3 large Sweet Potatoes peeled and left whole
•10 ml Oil
•5 ml Robertsons Ground Coriander
•5 ml Robertsons Ground Cumin
•Robertsons Atlantic Sea Salt to taste
WHAT TO DO:
1.Parboil the sweet potatoes for about 10 minutes, until just tender.
2.Allow to cool slightly and cut into quarters, lengthways.
3.Mix the oil and spices together, brush them over the slices of sweet potato and then place over hot barbecue coals for a few minutes on each side until crisp and golden.
4.Sprinkle with sea salt and serve immediately.
GEBRAAIDE KOOL MET SPEK:
3 porsies
BENODIG:
1 ui gekap
Handvol spek stukkies
Kwart koolkop in stringe gesny
Sout, gemaalde swartpeper en knoffel na smaak.
MAAK SO:
Braai die uie spek en knoffel tot bros en deurskynend.
Voeg die kool by.
Braai tot gaar maar nie pap nie.
Voeg geurmiddels by.
WENK:
Jy kan ook bietjie sweet chilli sous byvoeg vir 'n heerlike ander variasie.
GEM SQUASH WITH FILLING: [KOO RECIPES]
Serves 4 -6
INGREDIENTS:
3 gem squash
1 x 410 g can KOO spicy butternut stew
Salt and freshly ground black pepper to taste
WHAT TO DO:
1.Cut gem squash in half and place in a heavy-based saucepan, skin-side down. Cover the base with water and cook covered until gem squash is tender. Remove pips and fill with KOO spicy butternut stew.
2.Place the gem squash in an ovenproof dish. Cover with foil and bake in a preheated oven at 180°C for 10-15 minutes or until heated through.
3.Remove from oven and season to taste.
4.Serve as a starter or side dish.
Variation:
Replace gem squash with 2 small butternuts, quartered and pips removed. Replace the KOO spicy butternut stew with 1 x 410 g can KOO spicy cabbage and potato stew. Drizzle the butternut with sunflower oil and roast in a preheated oven at 180°C for 20 minutes or until tender. Spoon the cabbage stew into the hollows of the butternut and bake for a further 10-15 minutes or until heated through.
PAULA'S EASY CORNED BEEF & CABBAGE : [PAULA DEEN]
INGREDIENTS:
4 pieces bacon, coarsely chopped
4 tablespoons butter
1 small cabbage, coarsely chopped, 25 ounces
Salt and pepper, to taste
12 ounce can corned beef, broken into chunks
WHAT TO DO:
In a large skillet with a lid, cook the bacon until almost crisp. Remove the bacon but keep the fat in the skillet. Add the butter to the fat and heat over medium heat. Add the cabbage and stir to coat it with fat. Add 1/3 cup water and salt and pepper, going easy on the salt. Cover and cook 10-15 minutes, until the cabbage is tender. Add the corned beef and bacon. Cook, uncovered, until everything is hot and some of the liquid has evaporated. Adjust the seasonings to taste.
Makes 4-6 servings
RESTUARANT STYLE CHAKALAKA RECIPE FROM SA: [Origin: South Africa]
This is a traditional South African recipe for a classic vegetarian dish of mixed fried vegetables in a stock and tomato base spiced with chillies and mixed with baked beans, here given as a restaurant version.
Chakalaka is a classic South African vegetarian dish that is served as both a sauce and a vegetarian accompaniment (or main dish). It is made in many homes, and you have several local variations. This is a restaurant version from Durban in KwaZulu Natal that is intended to be a bed for fried hake and served with pap (white maize porridge).
INGREDIENTS:
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, grated
3 plum tomatoes, diced
2 to 4 green finger chillies, finely chopped (adjust to taste)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tbsp tomato purée
100ml hot stock (vegetable stock or meat stock)
400g (1 tin) baked beans
2 tbsp soy sauce
salt and freshly-ground black pepper, to taste
60ml vegetable oil
2 tbsp butter or margarine
WHAT TO DO:
Heat together the vegetable oil and butter or margarine in a lidded sauté pan. Add the onion and garlic and fry gently for 2 minutes.
Now add the grated carrot and cook for 2 minutes more before adding the chillies and bell peppers. Cook, covered, for 2 minutes then add the diced tomatoes. Stir to mix, cover and simmer very gently for about 4 minutes or until the tomatoes begin to break down. Add the hot stock and stir in the tomato purée.
Bring to a simmer then stir in the baked beans and soy sauce. Season to taste with salt and black pepper, cover and simmer gently for 5 minutes. The chakalaka should be allowed to thicken, but should still be thick.
This recipe will serve 4 if the chakalaka is used as a bed for fried hake and accompanied by pap. Alternatively, it will serve 2 as a main meal, again accompanied by pap.
Chakalaka is also used as a sauce for noodles and pasta, in the same manner as bolognese sauce.
Some add curry powder or garam masala to their chakalaka near the end of cooking to yield a more aromatic and deeper flavour (but this is entirely optional).
FRIED GREEN TOMATOES: [Adapted from Pat and Gina Neely
Author: Lisa B. - THE COOKING Recipe type: Appetizers
Serves: 4
INGREDIENTS:
FRIED GREEN TOMATOES:
•Vegetable oil for frying
•4 green tomatoes, cut into ¼-inch slices
•Kosher salt and freshly ground black pepper
•¾ cup all-purpose flour
•1 tablespoon garlic powder
•4 eggs
•2 tablespoons milk
•1½ cups panko bread crumbs
•Pinch cayenne pepper
•Pinch paprika
COMEBACK DRESSING:
•½ teaspoon garlic powder
•1 cup mayonnaise
•½ cup ketchup
•¼ cup oil
•1 teaspoon mustard
•1 teaspoon salt
•1 teaspoon pepper
•2 teaspoons Worcestershire sauce
•2 tablespoons water
•¼ teaspoon hot sauce
WHAT TO DO:
1.In a large skillet, preheat oil to 350 degrees.
2.Sprinkle both sides of tomatoes with kosher salt and pepper.
3.Mix the flour and garlic powder together in a shallow dish.
4.In a second dish, beat together eggs and milk. In a third dish, mix together bread crumbs, cayenne, and paprika.
5.Coat tomatoes with flour, then egg wash, then breadcrumbs.
6.Fry in batches until crisp and golden brown, about 2-3 mintues. Drain on paper towels.
7.In the meantime, combine comeback ingredients in a medium bowl. Mix with a wire whisk until well incorporated.
GRILLED STUFFED PORTOBELLO MUSHROOMS: [THE COOKING BRIDE - Adapted from A Food Centric Life
Author: Lisa B.]
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serves: 4
INGREDIENTS:
Roasted tomatoes:
•12 cherry or grape tomatoes, halved
•1 tablespoon olive oil
•1 teaspoon fresh chopped thyme leaves
•Salt and pepper to taste
Grilled mushrooms:
•4 large Portobello mushrooms
•3 tablespoons olive oil
•1 tablespoon lemon juice
•1 large garlic clove, finely chopped
•4 ounces of plain goat cheese
•Salt and pepper, to taste
WHAT TO DO:
1.Preheat oven to 375 degrees.
2.Spread the tomato halves on a greased cookie sheet. Drizzle with olive oil. Sprinkle with thyme leaves, salt, and pepper.
3.Roast tomatoes in the oven for 20 minutes until they start to shrivel.
4.In the meantime, gently wipe the outside of the mushroom with a damp paper towel. Remove and discard the stems. Then gently scrape out the inside (or gills) of the mushrooms using the back of a teaspoon.
5.Once the tomatoes come out of the oven, preheat the boiler. Place an oven rack on the second shelf from the top.
6.Arrange mushrooms on a foil lined baking sheet.
7.In a small bowl, whisk together olive oil, lemon juice and garlic.
8.Brush the mushrooms inside and out with the olive oil mixture. Place under the boiler and cook for 3-5 minutes or until the edges start to turn brown.
9.Remove mushrooms from the oven. Arrange the tomatoes and the cheese evenly over the four mushrooms. Sprinkle with salt and pepper.
10.Transfer mushrooms to a prepared grill, or reduce the oven to 375 degrees. Grill or bake for approximately 12 minutes or until the cheese begins to melt.
PAMOENTERT: [KYKNET]
BESTANDDELE:
3 k pampoen
1 kaneelstok
1 E suiker
1 k meel
4 t bakpoeier
1 k suiker
4 E gesmelte botter
2 eiers
1 t sout
1 k room
kaneelsuiker vir strooi
MAAK SO:
Kook die pampoen met die kaneelstok en suiker, tot dit sag is en drooggekook het.
Druk die pampoen fyn. Roer die meel, bakpoeier, suiker, botter en sout by.
Laastens kom die room by.
Meng goed, gooi in ‘n gesmeerde oondskottel en strooi kaneelsuiker oor.
Bak vir 30 minute teen 180º C.
SPINASIE TERT – BRAAI BYGEREG: [kreaiewekosidees]
Die is genoeg vir 6 na 7 mense as jy ander bykosse het.
Gebruik so 20cm deursnit bak.
BENODIG:
1 of 2 bossies (pakke) spinasie – ligweg opgekap (of jy 1 of 2 gebruik, jy hoef nie die bestandele onder aan te pas nie)
5 stukkies repe spek (opgekap)
5 sampioene (opgekap)
1 groot ui (opgekap)
MAAK SO:
Gooi alle bogenoemde in pot en kook so 15 minute – dreineer en hou eenkant. (ja niks braai van uie ens nie , kook alles)
Meng 1 pakkie wit uie sop met 1 houertjie suurroom en laat staan vir 10 minute (suurroom as jy nie het nie – 1 houertjie room met 1 eetl suurlemoensap – laat staan vir 10 minute)
Voeg by 1 houertjie gladde maaskaas, 3 eiers, 1tl mosterdpoeier, peper, Meng goed deur en gooi spinasie mengsel by en 1 kop gerasperde cheddar kaas. Meng alles ligweg deur
Gooi in ‘n bak gespuit met spray en cook en bak by 180 C vir 30 na 40 minute – kyk as gestol en bruin bo-op is.
As uit die oond kom, gooi nog gerasperde kaas oor Ek het 2 swart olywe geneem en stukkies gesny en bo-oor gesit vir versiering met bietjie paprika.
Opsioneel – as jy wil, kan jy halwe blik aspersies in stukkies gesny ook byvoeg.
Hierdie dis kan deurgaan as ‘n volledige aandete saam met kapokaartappels en lekker mengelslaai.
SWEET ONION AND ROSEMARY COURGETTE SKEWERS: [WHATS4DINNER]
Colourful skewers are a favourite for easy entertaining.
INGREDIENTS:
• 8 Courgettes (baby marrows), each cut into 4 pieces
• 1 sachet KNORR Roasted Vegetables Veggie Bake
• 24 Pickling onions, peeled and halved
• 45 millilitre Tin tomato purée
• 45 millilitre Olive oil
WHAT TO DO:
1. Bring a pot of water to the boil and add the onions
2. Boil for 3 minutes, then add the courgettes
3. Boil for a further 2 minutes
4. Drain and set aside
5. In a bowl mix together the KNORR Roasted Vegetables Veggie Bake, olive oil, tomato purée and rosemary to form a marinade
6. Add the prepared vegetables and toss to coat well
7. Thread the vegetables on to thick metal skewers
8. Braai over hot coals or under a hot grill for about 5-10 minutes in total, turning regularly and brushing with left over marinade.
LEKKER OU SOETPATATS:
BENODIG:
1 kg patats, in skywe gesny
5 cm gedroogde nartjieskil
30 ml botter
1 kaneelstokkie
250 g bruinsuiker
sout
125 ml water
MAAK SO:
Was die patats.
Sit dit saam met die nartjie, botter, kaneel, suiker, sout en water in ´n dikboomkastrol en prut tot die patats gaar en die meeste water weggekook is.
Verhoog die hitte en braai die patats tot goudbruin.
Haal die kaneel en nartjie uit voor opdiening.
[bedien 4]
TALITHA SE GROENBONE EN GROENTESKOTTEL: [RADIO PRETORIA]
BENOIDIG:
6 groot aartappels sag gekook
Botter, melk en bietjie bakpoeier om die kapokaartappels lig en geurig mee te maak.
125 – 250 g ontbytspeksnippers
1 – 2 uie in ringe gesny
1 groen soetrissie, ontpit en in repe gesny
4 wortels, geskil en in dun repies gesny
1 blik groenbone, gedreineer
Bietjie gedroogde tiemie
Sout en peper na smaak
Garnering: gerasperde cheddarkaas
Vir die waaglustiges ………….1 – 2 knoffelhuisies fyngedruk (opsioneel)
250g sampioene in skyfies gesny (opsioneel)
MAAK SO:
1. Voorverhit die oond tot 180°C en smeer solank ‘n oondvaste bak of bespuit met kleefwerende middel.
2.Druk die sagte gaar aartappels fyn en voeg ook ‘n bietjie botter asook melk en bakpoeier by om die fyn aartappels lig en geurig te maak. U kan ook ‘n bietjie sout en witpeper na smaak byvoeg.
3.Skep nou ¾ van die fyn aartappels in die voorbereide bak en smeer dit oor die bodem asook teen die kante van die bak.
4.Bak die speksnippers tot gaar maar nie bros nie, skep uit en hou eenkant.
5.Braai vervolgens die uieringe, (knoffel indien gebruik), wortelrepies, soetrissie repies en sampioene (indien gebruik) in dieselfde pan tot net sag en geurig.
6.Voeg teen die einde die gedreineerde blikkie groenbone by en geur die groentemengsel na smaak met klein bietjie tiemie asook sout en peper.
7.Skep die groentemengsel in die kapokaartappelkors en plaas die res van die kapokaartappels in ‘n spuitsak en spuit aartappelrosies al om die rand van die bak.
8.Strooi nou die gerasperde kaas oor die hele gereg en plaas in die voorverhitte oond.
9.Bak vir ongeveer 20 tot 25 minute of totdat die gereg lekker deurwarm is en die aartappelrosies effens verbruin het.
10. Hierdie gereg is genoeg vir 4 – 6 mense.
11. Bedien met ‘n mengelslaai of selfs net ‘n groenslaai.
12. Die speksnippers kan selfs vervang word met gerookte hoenderborsies wat vooraf in klein stukkies opgesny is. Die gerookte vleisgeur en groenbone komplimenteer mekaar.
GROENTESKOTTEL: [VREEDSAAM]
Hier is seker die maklikste en heerlikste groenteskottel. Met een van ons vakansies in Mosselbaai (SANTOS) het ons gou 'n naweek Stellenbosch toe gery om ons KAAPSE WYN by my nefie en dié se vrou te gaan kry. Sy slaan toe uit met die ongelooflike lekker groente saam met braaivleis. Hoop almal geniet dit ook!!!!
BENODIG:
500 g murgpampoentjies met skil gerasper
1 ui gekap
4 of meer repe "bacon"
1 koppie Cheddarkaas gerasper
3 eetl olie
2 eiers
1 blik pitmielies gedreineer
sout en peper
½ koppie melk
MAAK SO:
1. Meng alles saam
2. Skep in gesmeerde bak
3. Bak 45 min op 180°C.
Lekker eet!
PUMKIN CURRY: [DE KAT]
INGREDIENTS:
1 tablespoon chopped garlic
1 medium butternut, chopped
1 tablespoon curry powder
A little oil
A few star anise
A few pieces of cassia bark
A few cloves
Two large onions, quartered
Half a cup of dessicated coconut
WHAT TO DO:
Toast coconut in a dry pot. Add oil, garlic, pumpkin & spices and fry.
Add a tablespoon of water. Place lid on pot and steam on low heat until pumpkin is cooked.
CREAMED CORN BAKE: [INA PAARMAN RECIPES]
Serves 8 as part of a buffet or 6 as the main course with bread and a salad.
I made this for an office lunch and was pleasantly surprised that such a simple and economical recipe got such an enthusiastic response. The mixture remains quite soft and is best served with a spoon rather than cut into wedges.
YOU NEED:
½ T (7,5 ml) butter
½ T (7,5 ml) canola or sunflower oil
1 large onion, finely chopped
1 x 400 g tins creamed sweetcorn
1 x 400 g tin of whole kernel corn
2 eggs, beaten
2 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
1 cup (250 ml) mature cheddar cheese, grated
2 T (30 ml) chopped parsley
Ina Paarman's Chilli & Garlic Seasoning
2 T Ina Paarman's White Sauce Powder
Preheat the oven to 180ºC.
WHAT TO DO:
Sauté the onion in a mixture of the butter and oil until soft and golden brown. Add White Sauce Powder. Remove from the heat and add the sweetcorn, eggs, cheese sauce, ¾ cup of the cheese and chopped parsley. Dish into a medium size ovenproof porcelain flan or pie dish. Top with the remaining ¼ cup of cheese and sprinkle lightly with Chilli & Garlic seasoning*.
Bake for 35-40 minutes until golden brown and soft set in the middle.
Chef's Tip:
* Can be pre-prepared up to this point. Bake before needed.
Instead of tinned corn, use 4 heads of fresh corn. Cut the kernels off, half must be pulversied in a blender and half kept whole.
CATHY SE COWBOYS EN CROOKS RESEP: [RSG]
Porsies: 10
BESTANDDELE:
1 pakkie suikerbone, oornag in waterr geweek
½ pak stampmielies
500g beesvleis vir potjiekos
3 uie, gekap
sout en peper
3 beesstertblokkies
4 aartappels, geskil en gekap
MAAK SO:
Kook die suikerbone in water tot gaar.
Kook die stampmielies in water tot gaar.
Plaas die uie, vleis en beesstertblokkies in 'n groot kastrol.
Bedek met water.
Laat dit stadig prut tot gaar.
Voeg die aartappels by en prut verder tot sag.
Voeg die res van die bestandele by en meng goed.
GEVULDE TUNA EN KAASUIE: [Deur Huisgenoot Digitaal]
BENODIG:
6 groot uie, geskil en deurgesny
sout en peper
olyfolie
3 blikke (187 g elk) tuna in water, gedreineer
125 ml (½ k) room
60 ml (¼ k) broodkrummels
45 ml (3 e) grasuie, gekap
45 ml (3 e) parmesaankaas, gerasper
Voorverhit die oond tot 180 °C.
MAAK SO:
•Geur die uie met die sout en peper en bedruip met die olyfolie.
•Rooster die uie 20 minute in die oond.
•Haal die harte van die uie uit om ’n holte te vorm.
•Meng die res van die bestanddele behalwe die kaas en vul die uie daarmee.
•Sprinkel die kaas oor en bak 15 minute in die oond.
TOMATOES STUFFED WITH LAMB MINCE AND BASIL: [by Pink Polka Dot Food]
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Serves: 6
A recipe for tomatoes stuffed with spicy lamb mince and basil
INGREDIENTS:
•1 onion, finely chopped
•15ml olive oil
•400g minced lamb
•100g rice
•400ml stock
•15ml tomato puree
•15ml ground cumin
•10ml ground coriander seeds
•10ml sugar
•salt and black pepper
•12 large tomatoes
•handful fresh basil, chopped
•another 15ml olive oil
•basil pesto
WHAT TO DO:
1.Preheat oven to 180°C.
2.In a saucepan, fry the finely chopped onion in the olive oil until soft. Add the minced lamb and cook over a high heat until browned.
3.Stir in the rice, stock, tomato puree, cumin, coriander and sugar. Season the mince mixture with salt and freshly ground black pepper.
4.Cut the tops off the tomatoes and scoop out the seeds and flesh from the tomatoes. Chop the scooped out tomato flesh and seeds and add it to the lamb mixture.
5.Simmer for 30 minutes until the rice is cooked. Add the fresh basil and mix through.
6.Spoon the rice mixture into the tomato shells.
7.Place in an ovenproof dish and drizzle with olive oil. Bake for 15 minutes.
8.Garnish with basil pesto and fresh basil leaves.
9.(I kept the tomato tops and baked that separately for 5 minutes to use as garnish on top of the stuffed tomatoes.)
GRILLED VEGGIES KIDS WILL EAT: [by Mary]
My kids do eat vegetables but I find they do not like the ones that are better for you (greens etc). All my kids love grilled onions and of
course potatoes. If I mix these two ingredients with any combination of vegetables and grill they will eat them.
INGREDIENTS:
1/2 Cup Zesty Italian Dressing
1 Medium Sweet Potato
1 Medium Idaho Potato
1 Medium Onion
1/2 pund Asparagas
1 Red Pepper
1/2 pound broccoli or cauliflower
2 Tablespoons seasoned salt or grill seasoning
1 disposable foil baking pan to hold all vegies
WHAT TO DO:
Cut up potatoes info cubes and place in microwave safe bowl. Microwave for about 4 minutes or just until partially cooked and put in disposable pan. Cut onion, pepper, asparagas and broccoli or cauliflower into slices or bite size pieces and add to pan. Sprinkle mixture with the seasoning and pour the dressing in. Mix well. Cover pan with foil and put on the grill until done 15-20 minutes.
BROCCOLI AND CHEDDAR QUINOA BITES: [CLOSET COOKING]
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 24
Baked broccoli and cheddar quinoa bites that make a great light, tasty and healthy snack.
INGREDIENTS:
•2/3 cup quinoa, rinsed
•1 cup water
•2 cups broccoli, chopped
•2 cups cheddar cheese, shredded
•2 eggs, lightly beaten
•1 tablespoon grainy mustard
•salt, pepper and cayenne to taste
WHAT TO DO:
1.Bring the quinoa and water to a boil, reduce the heat, simmer until tender and the water has been absorbed, about 15 minutes and let cool.
2.Mix everything, spoon into mini muffin pans and bake in a preheated 350F oven until lightly golden brown on top, about 15-20 minutes.
Option: Add 1 cup finely diced ham.
Option: Add 1 cup rinsed white beans.
MY WENK:
Jy kan die quinoa vervang met koeskoes of rys.
CARAMELIZED PEARL ONIONS WITH SWEET CHILLI CHUTNEY: [CAMPING WEEKEND - INA PAARMAN RECIPES]
Serves 6
I just love this technique of cooking onions by rolling them in a hot frying pan. The balsamic vinegar and Sweet Chilli Chutney give excellent colour and flavour depth. Delicious with both braaied and cold meats.
YOU NEED:
750 g pearl (baby) onions
2 T (30 ml) olive oil
2 T (30 ml) sugar
3 T (45 ml) balsamic vinegar
Ina Paarman's Green Onion or Lemon and Black Pepper Seasoning
¼ cup (60 ml) water
½ cup (125ml) Ina Paarman's Sweet Chilli Chutney
3 spring onions, finely sliced
WHAT TO DO:
To skin the onions, first top and tail them, then cover with boiling water. Leave for 3-5 minutes. Drain and rinse under cold water. Slip off the skins.
Warm the oil in a wide frying pan and add the onions. Shake the pan to roll and brown them, then add sugar, balsamic vinegar and Seasoning. Simmer open over medium heat until almost all the vinegar has evaporated. Add water and cover with a tight fitting lid. Simmer slowly for 10-12 minutes or until onions test soft when pierced with a fork. Remove pan from the heat and stir in the Sweet Chilli Chutney. Do not boil. Leave to cool down.
Serve at room temperature, garnished with finely sliced spring onions.
GEBAKTE GROENBONE EN NIKNAKS:
Gaar boontjies
Gerasperde kaas
Spek en uie gebraai
witsous
1 pak niknaks gekrummel
MAAK SO:
Pak 2 lae van alles.
Bak by 180°C tot goed warm.
So maklik soos dit.
MY WENK:
Maak by kan in mikrogolf of op die broodbak metode.
GEROOMDE SPINASIE MET FETAKAAS: [MAROELA RESEPTE]
BENODIG:
500 ml basiese kaassous (klik hier vir die resep)
1 x 500 g-pak gevriesde spinasie, ontdooi
1 x 225 g-houer fetakaas, gedreineer
sout en swartpeper na smaak
MAAK SO:
1. Meng die kaassous en spinasie in ‘n kastrol en laat goed warm word oor lae hitte.
2. Voeg die res van die bestanddele by en meng goed. Sit warm voor as bykos by enige vleisgereg, of gebruik as vulsel vir pannekoek.
GEURIGE GEBAKTE GROENTE:
HEELWAT OUENS SUKKEL NOG OM HIERDIE GEURIG GAAR TE MAAK! Ek vrek ook gebakte/geroosterde groente.
Die hoofgereg word in die oond gebak, daarom is dit ‘n goeie plan om ‘n pan vol groente saam met die hoender in die oond te sit. Koop ‘n pakkie klaarbereide roostergroente as jy nie tyd het om dit self te berei nie.
Probeer gehalveerde vlapampoentjies, gehalveerde murgpampoentjies, ontpitte rooi of geel soetrissies, in kwarte gesny, broccoli en mangetout.
Meng dit saam in ‘n oondroosterpan en drup ‘n bietjie olyfolie bo-oor. Voeg dan 125 ml water, 60 ml vars lemoensap, ‘n kaneelstokkie en ‘n paar gekneusde kardemompeule (opsioneel) by.
Bedek met foelie en bak vir 20 minute. Haal dan die foelie af en rooster die groente verder tot sag.
Dreineer en geur na smaak.
MY WENK:
Jy kan dit met gemak op jou rooster gaarmaak in 'n stainless steel bak of swaargewigfoeliebakke. Maak soos resep sê.
SPINASIE EN HOENDER PLAATKOEKIES: [Lourens de Lange]
BESTANDDELE:
1 Eier
1 Koppie meel
1 Koppie water...
1 t bak poeier
Meng saam tot glad
Spinasie 400g of halwe bossie (spoel af in sout water en kerf in blokkies op)
Gooi warm water oor en laat staan vir 5 min - dreineer
3 x hoederborsies ge mici tot gaar en laat koud word - haal bene uit en pluis
1 ui fyn gekap
1 t knoffel
vars pietersielie
sout en peper na smaak
(Voorstel van ma af is om fyn Feta by te sit)
Meng alles saam en bak in flat olie tot bruin aan weer skante ( draai om met 2 eier spaanders.
HOENDER CORDON BLUE: [HEILIE PIENAAR - RAPPORT]
BESTANDDELE:
4 Hoender filette (borsies)
Sout en vars gemaalde swartpeper na smaak
4 Snye kaas van jou keuse
4 Snye ham of pastrami
80 ml (1/3 k) Koekmeelblom
2 Ekstra groot eiers
200 ml (¾ k) Droë broodkrummels
Kookolie vir braai
MAAK SO:
•Gebruik sterk bakpapier en bedek die hoender stukke.
•Kap dit effens dunner sodat die hoender amper so dun soos ’n schnitzel is. Besprinkel met sout en peper.
•Sny die fillets in die helfte, maar nie regdeur nie, want jy moet dit kan toevou.
•Plaas ’n sny kaas en ham op die een kant van elke filet.
•Vou dit toe oor die kaas en ham en maak die opening toe met ’n tandestokkie.
•Rol elke filet goed in die meel. Gebruik ’n tang en dompel dit in die geklitste eier en laastens in die broodkrummels. Sorg dat dit goed bedek is.
•Plaas in die yskas vir omtrent 30 minute. Dit keer dat die krummels maklik afval wanneer dit gebraai word.
•Verhit olie in ’n mediumgrootte swaarboompan of enige pan en braai die hoender vir ’n paar minute aan elke kant totdat die hoender gaar en goudbruin is.
Bedien onmiddellik.
Lewer vier porsies
GEEN FIETERJASIE PAMPOENKOEKIES:
Meng 1 koppie koekmeel, 50 ml suiker, 10 ml bakpoeier, 250 ml fyngemaakte botterskorsie, 1 eier en 50 ml melk saam.
Maak ‘n sous van 250 ml suiker, 100 ml botter, 250 ml melk, 250 ml vars room en 5 ml karamel essense.
Braai lepelsvol van die deeg in warm olie, dreineer en pak in oonbak of opdienskottel.
Gooi die warm sous oor al die pampoen poffertjies.
Heerlik!
MARIE SE GEVULDE EIERVRUG: [marie rheeder troskie]
helfte soetrissie
3 klein eiervrugte gebruik of een groot.
bacon
1 aartappel per persoon
1 ui, opgekap
1 pakkie sampioene, gesny
sout en peper
1 koppie gerasperde kaas
MAAK SO:
Sny die eiervrug in die lengte deur en kook in liggesoute water (so 10min).
Maak aartappels in mikrogolf gaar.
Braai uie tot bruin en voeg die sampioene, soetrissie en bacon klein opgesny by en braai tot gaar.
Voeg sout en peper by na smaak
Krap die binneste van die eiervrug uit in bak. (Hou die doppe)
Sny die gaar aartappel in blokkies.
Voeg dit by die eiervrug en gooi ook die uie sampioene ,bacon en soetrissie by
Meng alles saam met 'n halwe koppie van die kaas.
Sit dit terug in die eiervrugdoppe.
Sit op bakplaat
Sit in die oond onder die rooster.
Sodra die kaas borrel en bruin word, is alles gaar.
Bedien met groenslaai of tamatieskywe.
HEERLIKE SKORSIE MET KANEEL, BOTTER EN SUIKER:
Dis hoe ek van my skorsies hou en jy?
Halveer skorsie en verwyder die pitte.
Kook tot sag in kookwater.
Haal uit.
Stip met lekker botter en strooi suiker en kaneel oor.
Ook baie lekker met 'n lekker vleissousie saam met stowe vleis of hoender.
SPICED SWEET POTATOES: [DAILY MAIL - By Catherine Hill]
Hot, sweet and spicy - these take a while to cook, but are well worth the wait.
Jazzy jackets: These spicy sweet potatoes are packed with flavour
SERVES 4
INGREDIENTS:
•4 sweet potatoes
•50g (2oz) butter
•1 heaped tsp cumin seeds
•A good pinch of ground coriander
•¼tsp crushed chillies
METHOD:
Scrub and halve the sweet potatoes lengthways and season the flesh well.
Cut thick foil into 4 large sheets and place two potato halves on each one. Combine the butter with the remaining ingredients and spread over the cut side of each potato.
Sandwich the potato halves together and tightly wrap in the foil.
Cook around the outside of the embers (the heat in the middle is too ferocious), turning occasionally until tender and lightly charred. This should take around 45 minute.
ASIAN GREEN BEAND WITH LEEKS: [
6 servings
Prep time: 15 min
Cook time: 6 min
INGREDIENTS:
1 kg green beans, ends trimmed and cut in half
2 tablespoons low-sodium soy sauce
2 teaspoons grated fresh ginger*
1 tablespoon seasoned rice vinegar
1 teaspoon granulated sugar
Red pepper flakes to taste
2 tablespoons extra-virgin olive oil (use peanut oil if you prefer)
3 to 4 baby leeks, trimmed, washed and sliced
2 large garlic cloves, minced
Several leaves of sweet basil, chiffonade cut
Small red cherry tomatoes (optional)
* I used a small hand-held grater with a handle to grate my fresh ginger. It has very small holes, and the ginger is finely grated.
WHAT TO DO:
In a small bowl, mix together the soy sauce, ginger, rice vinegar, sugar, and red pepper flakes; set aside
Heat olive oil in a large sauté pan over medium-high heat. Sauté prepared green beans until crisp-tender, approximately 5 minutes. Add prepared leeks and cook until softened and beans are tender, about 4 minutes.
Move vegetables away from center of pan to form a well, pour in the soy sauce mixture, and cook approximately 2 minutes until fragrant.
Toss the sauce and vegetables with tongs and mix well. Turn off the heat and sprinkle on the basil and small red cherry tomatoes, if using.
Serve immediately.
CAULIFLOWER MASALA DRY CURRY: [THE IOWA HOUSEWIFE]
INGREDIENTS:
Cauliflower - 1 cup ( par boiled -> Put cauliflower in hot water for 10 mnts)
• Onion - 1 ( sliced )
• Red pepper - 1 small
• Ginger - 1 tbsp ( chopped )
• Garlic - 4 cloves
• Green chilli - 4
• Dry red chilli- 2
• Cumin seeds - 1 tsp
• Coriander powder = 1 tsp
• Chilly powder - 1 tsp
• Cumin powder - 1/2 tsp
• Turmeric powder - 1 tsp
• Coriander leaves - 2 tsp ( chopped )
• Cooking oil
• Salt to taste
WHAT TO DO:
1. Heat oil in a skillet ,add cumin seeds. Once it starts turning dark brown, add dry red chillies, garlic and chopped onions.Saute till colour of onion changes.
2. Add pepper, ginger, turmeric powder and a pinch of salt..
3. After the peppers are almost done, add the cauliflower.
4. Add chilly powder, coriander powder, cumin powder and salt and cook on low flame for about 10 minutes.
Now simple Cauliflower Masala is ready
Garnish with chopped coriander and serve hot with an chapathi or rice.
BEST BROCCOLI AND CHEESE CASSEROLE: [by LoveBakedIn]
Total Time: 1 hrs
Prep Time: 15mins
Cook Time: 45mins
LoveBakedIn's Note:
This is a kid favorite and "good enough for company" dish that goes well with most meals.
Servings 8
YOU NEED:
1 (10 1/2 ounce) can cream of mushroom soup
1 cup mayonnaise
1 beaten egg
1/4 cup chopped onion
1 (14 ounce) package frozen chopped broccoli
8 ounces sharp cheddar cheese, shredded
salt and pepper
paprika
WHAT TO DO:
1 Mix together the soup, mayo, egg and onion.
2 In a large bowl, fold the broccoli and the soup mix and the cheese together.
3 Spread into a greased 9x13 inch pan.
4 Sprinkle with salt, pepper, and paprika.
5 Bake at 350 for 45 minutes.
GRILLED PINEAPPLE: [Gina's Weight Watcher Recipes]
Servings: 8 servings
INGREDIENTS:
MARINADE:
•2 tbsp dark honey
•1 tsp olive oil
•1 tbsp fresh lime juice
•1 tsp ground cinnamon
•1 ripe pineapple, cut into half inch slices
WHAT TO DO:
In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.
Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side.
Serve warm.
GREEN BEAN BURGER BAKE: [THE IOWA HOUSEWIFE]
YOU NEED:
4 Slices Bacon -- diced
1kg Ground Beef
1 Cup Bread Crumbs -- fine
1 Teaspoon Salt
1 Cup Sour Cream, divided
1 Large Egg
20 Ounces Frozen Green Beans
1 Package Onion Soup Mix -- 1 1/2 oz
1 Can Condensed Cream of Mushroom Soup
WHAT TO DO:
Cook bacon in skillet; remove and drain. Combine ground beef, bread crumbs, salt 1/2 cup sour cream and egg. Shape into 12 meat balls; brown in bacon drippings.
Cook green beans as directed, but do not season.
Combine onion soup mix, mushroom soup and remaining 1/2 cup sour cream in greased 2 quart casserole. Mix in bacon and drained beans; top with meatballs.
Bake, uncovered, at 350° for 20-25 minutes.
6 Servings
CREOLE GREEN BEANS: [simple chicken]
YOU NEED:
3 (14.5 oz) whole green beans, drained (or Fresh Cooked)
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbsp flour
2 Tbsp brown sugar
1/4 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
1 (14.5 oz) stewed tomatoes, undrained
1 Tbsp Worcestershire sauce
WHAT TO DO:
Cook bacon in large skillet until crisp. Remove bacon, reserving drippings.
Sauté onion and pepper in bacon drippings until tender. Stir in flour, brown sugar, salt, pepper and dry mustard. Stir in tomatoes and Worcestershire sauce. Stir in green beans and cook until thickened and thoroughly heated, about 10 minutes. Top with cooked bacon.
GREEN BEANS WITH A SAFFRON SCENTED YOGURT SAUCE: [THE HUNGRY TIGER]
YOU NEED:
1 1/2 c. plain yogurt
1/4 t. sugar
1/2 t. ground cinnamon
Fat pinch saffron, crumbled
1kg green beans, ends trimmed and cut into about 1" pieces
2 T. olive oil
2 T. butter
1 medium onion, chopped fine (about 1 cup)
2 cloves garlic, minced
1/2 c. mixed chopped herbs -- dill, mint, tarragon, thyme, oregano...
Salt and pepper to taste
WHAT TO DO:
1. Mix together the yogurt, sugar, cinnamon, and saffron, and set aside.
2. Bring a large pot of salted water to a boil, and simmer the beans for about 10 minutes and drain very well. Even tip them out of the colander onto a clean towel to absorb the remaining water.
3. Meanwhile, take a large skillet or the closest thing you have to one that also has a lid, and sauté the onion in the olive oil, with a pinch of salt, over medium heat. When the onion is soft, add the minced garlic and cook a minute more.
4. Add the green beans and butter to the pan and put the lid on. Turn the heat down to low and cook for 15 minutes, stirring very occasionally.
5. Remove cover and remove from heat. Stir in the herbs and salt and pepper to taste. Let cool to room temperature before combining with the saffron yogurt mixture.
POTATO, ONION AND BUTTERNUT STACKS BAKED IN FOIL: [WHAT'S FOR DINNER]
Veggie lovers will be back for more - so make plenty!
•serves4-6
•Preparation time15 minutes
•Cooking time40 minutes
INGREDIENTS:
•45 ml Fresh herbs, finely chopped
•6 Potatoes, peeled and thinly sliced
•1 sachet KNORR Roasted Vegetables Veggie Bake
•1 Butternut, sliced very thinly
•45 ml Stork margarine, melted
•2 Onions, sliced
WHAT TO DO:
•Put the prepared potato, onions and butternut into a bowl.
•In another bowl mix together the KNORR Roasted Vegetables Veggie Bake, margarine and herbs, and rub into the vegetables.
•Take six pieces of foil ( 25 cm square) and arrange the potatoes, onions and butternut alternatively.
•Wrap the foil and place in the coals or in a preheated 180°C oven for about 30 minutes or until tender.
MALMSEY'S CHAKALAKA: [Recipes courtesy of Wines of South Africa’s Cape Wine Braaimasters book]
Serves 8
There are many versions of chakalaka – some recipes include cauliflower and/or broccoli florets.
YOU NEED:
30ml oil
1 large onion, finely sliced
1 large green pepper, chopped
2 cloves garlic, peeled & crushed
2–3cm fresh ginger, peeled & grated
4 large, ripe tomatoes, skinned & chopped
2 large carrots, grated
5ml turmeric
Chilli powder to taste
1x410g tin baked beans in tomato sauce
Pinch of salt
Handful of fresh coriander (cilantro), chopped
WHAT TO DO:
Heat the oil and sauté onion, garlic, ginger and green pepper with the turmeric and chilli powder for 5 minutes. Add the tomatoes and carrots, season with salt and simmer for about 15 minutes until soft. Add the beans, heat through. Allow to cool and serve garnished with the coriander leaves.
SOETPATAS MET BRANDEWYN: [BOEREKOS KOOKENGENIET]
BENODIG:
450g Patas...
2el Heuning
Koppie Brandewyn
3el Bruinsuiker
5el Broodkrummels
Gerasperde Lemoenskil
Botter
Knypie sout
MAAK SO:
1. Kook patats in sout water vir 15 min. Sny in skywe en plaas in gesmeerde oondpan.
2. Meng heuning met koppie brandewyn en giet oor patats.
3. Meng bruinsuiker, broodkrummels en lemoenskil saam , strooi dan bo-oor patats
4. Sit klontjies botter op en bak in matige oond tot goudbruin.
SOUTHERN GREEN BEAN CASSEROLE: [BRON ONBEKEND]
Warning:
This dish is not healthy. And addicting!
YOU NEED:
3 pkg. (9 oz. each) frozen French cutgreen beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip*
1/8 tsp. ground black pepper
1 can (2.8 oz.) French fried onions, divided
*Or use CHEEZ WHIZ LIGHT Cheese Dip. (or don't!!!!!!!!!!!!!)
WHAT TO DO:
MIX all ingredients except 1/2 can onions in 1-1/2-quartcasserole.
BAKE at 350°F for 30 minutes. Topwith remaining 1/2 can onions. Bake 5 minutes. Garnishwith slivered red onion, if desired.
TO Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, at 350°F for 45 to 50 minutes or until thoroughly heated, toppingwith remaining onions during last 5 minutes of cooking time.
Happy Eating Friends!
MY WENK:
Gebruik kaassmeer indien jy nie die kaasdip kan kry nie, dit sal goed werk. Roomkaas werk ook hierin. Mens kry gedroogde gebraaide uie te koop by Deli's of Indiër speserywinkels of maak jou eie diepbraai uieringe, sonder die degie om.
SPINASIETERT: [uit TOORKOMBUIS]
BENODIG:
500 g vars spinasie (nadat die wit stukke weggesny is), gesnipper
4 x 250 g houertjies gladde maaskaas
5 eiers
2 eetlepels vars gekapte dille of 1 eetlepel droog
Sout en varsgemaalde swartpeper na smaak
‘n handvol kersietamaties, gehalveer
1 koppie gekrummelde fetakaas
MAAK SO:
Maak jou spinasie goed droog. Plaas dit in ‘n groot mengbak saam met die maaskaas, eiers, dille, sout en peper en meng goed. Giet dit in ‘n 3 liter oondvaste bak Sprinkel die fetakaas bo-oor en rangskik die tamatiehelftes met die oop kant na bo bo-op. Bak vir ongeveer ‘n uur of totdat dit gestol en effe ligbruin bo-op is. Jy kan dit warm of koud eet en dit maak ‘n heerlike ligte middagete saam met ‘n kraakvars slaai en ‘n stukkie growwebrood.
BOTTERSKORSIE EN SPINASIE GEBAK: [KREATIEWEKOSIDEES]
BENODIG:
1 pak spinasie
1 Butternut in blokkies gesny
1 Pakkie Bruin uiesoppoeier
400ml Room
MAAK SO:
In ‘n bak gooi buttnut blokkies, dan spinasie (alles rou)
Meng room en soppoeier en gooi bo-oor.
Gooi paar heel kersie tamaties oor.
Bak met foil oor by 180’C vir so 30 min of tot butternut gaar is(moenie te lank bak nie ander sal die butternut mash) Roer lekker deur en bak verder oop tot lekker bruin room dik is.
Laat bietjie afkoel en room sal lekker dikkerige sous maak.
LEMON PEPPER GREEN BEANS: [ ALL RECIPES]
YOU NEED:
makes 6 servings
1kg fresh green beans, rinsed and trimmed
2 tablespoons butter
1/4 cup sliced almonds
2 teaspoons lemon pepper
WHAT TO DO:
1.Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
2.Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper.
Stir in green beans, and toss to coat.
DINKY'S KOO BAKED BEANS, BUTTERNUT, CHAKALAKA $ ONIO9N TART: [KOO RECIPES]
INGREDIENTS:
PASTRY:
½ cup cake flour
5 ml salt
125 g margarine
FILLING:
•410 g KOO Cream Style Sweetcorn
•3 medium onions (chopped), 65 g margarine
•375 ml grated cheddar cheese, ½ cup sour cream
•2 eggs (beaten), 1 x 410 g KOO Butternut Chakalaka
•1 x 410 g KOO Baked Beans in Tomato Sauce
•mixed herbs,
•olives
WHAT TO DO:
Preheat oven to 180ºC.
PASTRY:
Mix the sifted flour, salt, margarine and KOO Cream Style Sweetcorn and spread evenly in a 23 cm greased pie dish.
FILLING:
Fry onions in the margarine.
Add 2 beaten eggs,
sour cream, KOO Butternut Chakalaka and KOO Baked Beans in Tomato Sauce.
Simmer for 15 minutes. Pour the filling onto the pastry base.
Sprinkle with mixed herbs, olives and the grated cheddar cheese and bake at 180ºC for 20 minutes.
Serve with a tangy KOO Bean Salad.
BAKED SQUASH WITH BACON: [TIP GARDEN]
INGREDIENTS:
4-6 summer squash sliced
3-5 slices of bacon cooked crispy and crumbled
1/4 cup (1/2 stick) of butter
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
Optional Add-ins: Sliced onions, minced garlic
WHAT TO DO:
Preheat oven to 180°C.
In oven proof casserole dish add sliced squash.
Pour water into dish.
Cut butter into small slices and dot around the top of the squash.
Sprinkle squash with salt and pepper. Sprinkle the crumbled bacon across the top.
Bake 180°C 20-25 min. or until squash is tender with a fork but still crisp.
CHEESY BROCCOLI RICE CASSEREOLE: [TIP GARDEN]
Serves 6
INGREDIENTS:
⅓ cup chopped onion
1 tsp. butter or margarine
1 package frozen broccoli, chopped
2 cups cooked rice
Salt and pepper to taste
2 cups cheese sauce (Make Your Own or a Jar of Cheese Sauce is fine)
WHAT TO DO:
1. In a saucepan, brown onion in butter.
2. Break up broccoli. Mix onion, broccoli, and rice. Place in greased casserole dish. Add
salt and pepper to taste.
3. Make cheese sauce; pour over rice mixture.
4. Cover dish. Label with date and baking instructions and freeze.
Baking Instructions: To prepare for serving: In refrigerator, thaw casserole. Place in oven and bake at 180°C for 45 minutes.
SWEET POTATO CLOUDS: [weber recipes]
Prep time: 10 minutes
Grilling time: 30-40 minutes
Serves: 6-8
Grilling method: Indirect
This one might sound a bit funny at first but don’t judge a book by its cover. The taste is just so delicious that you might be tempted to eat this as a meal on its own. This recipe is especially well suited to go with traditional ‘braaivleis’ like boerewors, chops and sosaties as the sweetness cuts through the smoky flavour.
INGREDIENTS:
1 Foil Weber Drip tray
4 – 6 Washed or peeled sweet potatoes
200 ml Apple juice
50 ml Butter
30 ml Sugar (you could put less or more depending your taste)*
8 Marshmallows *
*Sugar could be replaced with Xylitol for a healthier option and the marshmallows could be left out of the recipe.
WHAT TO DO:
1.Prepare and indirect fire with 25 briquettes on each side or cook it indirect on a gas weber.
2.Slice the sweet potatoes about 6 – 8mm thick and spread out into the drip tray. Try not to go more than 2 layers.
3.Pour over the juice and break the butter into the dish. Sprinkle the sugar on top.
4.Close with foil and cook for 30-40 min.
5.Open and cook until the liquid has reduced and the sweet potatoes start to caramelize.
6.Arrange the marshmallows on top and cook until they melt to resemble soft sludgy clouds.
7.Serve and enjoy.
GRILLED VEGETABLE PESTO PASTA: [52 WAYS TO GRILL]
INGREDIENTS:
1 Box Farfalle (Bow Tie) Pasta
1 Cup Fresh Made Mint Basil Pesto (Can use store bought jarred Sauce)
1/4 Cup Olive Oil for brushing the vegetables
1 Medium Red Onion, thick sliced
Salt and Pepper to Taste
2 Red Bell Peppers, Stems and seeds removed, cut into large flat pieces
1 Medium Yellow Zucchini, cut into long thick slices
1 Medium Green Zucchini, cut into long thick slices
Optional, Eggplant, Tomatoes, almost any grillable vegetable
Zest and Juice of 1 Lemon
Salt and Pepper to taste (again, so S&P Sparingly)
Sprinkle of freshly grated Parmesan Cheese
WHAT TO DO:
1.Prepare the Pasta according to package directions. Drain. Mix with Pesto while the pasta is still hot, pasta absorbs sauces best when hot.
2.Prepare vegetables, slice and brush with Olive Oil, Salt and pepper seasoning.
3.Grill until both sides are heated and just starting to soften
4.Dice into large bite size pieces.
5.Mix with pesto pasta, add lemon juice and zest, garnish with Parmesan Cheese
6.Serve HOT and ENJOY!!!
ONIONS, PEPPERS AND SAUSAGES: [52 WAYS TO GRILL]
INGREDIENTS:
1 Package of 5 Sausages or Brats
4 Small Bell Peppers, 2 Red, 2 Yellow
2 Medium Vidalia Onions
Drizzle of Olive Oil to coat the Vegetables
Salt and Pepper to taste
WHAT TO DO:
1.Dice up the cored and seeded Bell peppers.
2.Put these in a medium bowl, drizzle Olive Oil and mix to coat.
3.Season with a couple of pinches of Salt and a few turns of a Pepper Grinder
4.Move to the grill over direct high heat, spread out the sausages/brats and put a a grill pan in the center. Add the vegetables to the grill pan.
5.Cook until the sausages have a nice char and are cooked through. Cook the vegetables until soft and have a few char marks.
6.Serve HOT and ENJOY!
This is one of those dishes that is fantastic, but is so simple it is rarely served for anything except a cook's treat.
PUMPKIN VETKOEK WITH MOSKONFYT: [by Cyril Klopper]
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“Something delicious happens when cinnamon sugar meets the crispy bits of the orange-tinged vetkoek. The slight tang in the moskonfyt goes perfectly with these, as does a little melted apricot jam, honey or maple syrup.” - from Another Week in the Kitchen by Karen Dudley (Jacana)
RECIPE KAREN DUDLEY PICTURE RUSSEL WASSERFALL
Makes 16
YOU NEED:
•240g (430 ml) cake flour
•20 ml baking powder
•2 ml salt
•15 ml butter
•125 ml milk
•125 ml pumpkin purée
•300 ml sunflower oil, for frying
WHAT TO DO:
1.Sift the dry ingredients together. Rub in the butter. Add the milk and pumpkin purée and mix well. Heat the oil in a deep pan.
2.Test with a little of the mixture whether the oil is hot enough – it should start frying. It’s also a good idea to dip your tablespoon in the hot oil before spooning the mixture, because then the dough will slide off the spoon more easily. Then spoon tablespoons of the mixture into the hot oil and fry on both sides until golden brown. Drain on kitchen paper and serve hot with syrup.
* This recipe benefits from a “drier” purée. For this reason, leftover roasted butternut and pumpkin work well.
LIGHTNING FAST FRITTERS: [by Go! Southern Africa - Share on facebook Share on twitter Share on pinterest_share Share on google_plusone_share -RECIPE ALETTA LINTVELT PICTURES LEE MALAN]
Serves 4
Preparation time 15 minutes
An easy to prepare recipe, ideal for when you are on holiday and want to whip up something quick with the minimum amount of ingredients. Instead of butternut, you can use cabbage, carrots, sweetcorn kernels or even frozen or tinned vegetables for the fritters.
YOYU NEED:
•2 eggs
•1 cup milk
•1 teaspoon salt
•1½ cups flour
•1½ teaspoons baking powder
•1 teaspoon ground cumin (or nutmeg, cinnamon or chilli)
•1 butternut, peeled and grated finely (about 4–5 cups) oil, for frying
WHAT TO DO:
1.Crack the eggs into the milk and beat. Combine the dry ingredients and sift into the mixture. Mix well.
2.Put the butternut in a bowl and add the batter little by little – just enough to bind the mixture and cover the butternut.
3.Heat a little oil in a pan. When the oil is hot, place two tablespoons of batter per fritter into the pan. Fry fritters for about 2–3 minutes per side or until golden brown.
APTRAP BONE:
kookolie
2 uie, fyn gekap
1 groen soet rissie, fyn gekap
10ml kerrie poeier
2ml gemengde kruie
1 blikkie boontjies in tamatie sous
MAAK SO:
Braai die ui en soetrissie in 'n klein bietjie kookolie.
Voeg die kerriepoeier en kruie by en braai nog sowat een minuut. Roer die boontjies by en verhit.
Bedien warm.
POTATO AND BUTTERNUT BAKE:
YOU NEED:
1kg mixed sliced sweet potato, butternut and potato
3-4 onions slice and fried until golden brown then caramelized with about 30ml balsamic vinegar
250ml smooth cottage cheese
salt and pepper to taste
WHAT TO DO:
Arrange the sweet potato, butternut and potato in a large baking dish. Mix warm caramelized onions through the tub of cottage cheese and stir through the veggies.
Sprinkle with salt and pepper.
Bake at 180°C or on hot coals in a covered cast iron pot for one hour until tender.
PUMPKIN POTJIE ON THE BRAAI: [EASY BRAAI RECIPES - MELROSE CHEESE]
A different and fun way of making a potjie!
*Serves 8
INGREDIENTS:
•1 pumpkin (size as required)
•30 ml olive oil
•1kg prepared vegetables of your choice (green beans, broccoli florets, sweet pepper cubes, baby onions, baby corn, carrots, baby marrows, mushrooms and peas).
•Salt and freshly ground black pepper, to taste
•250ml cream
•60ml Melrose cheese spread
•60ml milk
•2 cloves garlic, finely chopped
WHAT TO DO:
1.Cut a lid from the top of the pumpkin, scoop out all the seeds and fibres.
2.Sprinkle the oil over the other veggies and microwave for about 10 minutes, until slightly steamed. Spoon into the hollowed pumpkin and season well with salt and pepper.
3.Mix the cream, Melrose cheese spread, milk and garlic together until smooth and pour over the veggies.
4.Replace the lid of the pumpkin and place the whole pumpkin into an oiled flat black pot.
5.Put the lid on and place on low coals. Spoon some coals on the pot’s lid as well and cook for about 3 hours, or until the pumpkin and vegetables are cooked.
6.Spoon the veggies and cooked pumpkin onto buttered couscous and enjoy.
CORN ON THE COB WITH SWEET PIQUANTE PEPPERS AND FETA CHEESE: [EASY BRAAI RECIPES]
*Serves 4
INGREDIENTS:
•4 corn cobs, husked
•10ml fresh lime juice
•30ml real mayonnaise
•125ml feta cheese, crumbled
•¼ cup diced mild Peppadew® sweet piquanté peppers, drained
HERE'S HOW:
1.Grill or barbecue the corn cobs until they are cooked and slightly charred on all sides. This should take about 10 to 15 minutes.
2.Combine the remaining ingredients. When the corn is done, place them on a baking tray and douse with the cheese mixture. Place under a hot grill for 2 minutes. Allow to cool down for a minute or two and then serve with lots of napkins to wipe your hands and face. This is finger-licking good stuff.
CAULIFLOWER WITH CAMEMBERT SAUCE: [FRESH LIVING - PICK N PAY]
A sexy alternative to the old-school veggie staple.
Serves: 4
Less than 1 hour
RECIPE TYPE:Side dishes
INGREDIENTS:
1 loaf ciabatta
2 sprigs PnP rosemary
1 dash PnP olive oil
1 pinch salt and milled pepper
1 cauliflower, cut into wedges
Sauce
250 ml PnP cream
1 clove PnP garlic
1 camembert, cut into chunks
30 ml sherry
10 ml cornflour, mixed with a little cold water
1 pinch salt and milled pepper
WHAT TO DO:
•Preheat oven to 200 degrees C.
•Toss bread pieces and rosemary on a roasting tray. Add a glug of oil and season well. Roast for 15 minutes, until golden and fragrant.
•Steam cauliflower briefly, until just tender.
•Heat cream and garlic to just below boiling point, then add cheese and allow to stand for 5 minutes so that it can melt. (Heat gently for a minute if the cheese isn’t melting.)
•Mix well, then pour through a sieve to remove rind and garlic.
•Add sherry and cornflour. Heat gently for a minute to thicken. Season well.
•Drizzle cauliflower with sauce and serve scattered with bread pieces.