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Author Archives: amandaconradie

2 INGREDIENT BLACKBERRY SHERBET IN 2 MINUTES

Posted on by Posted in 2-4 Bestanddele / 2-4 Ingredients, Roomys / Ice Cream 1 Comment

2 INGREDIENT BLACKBERRY SHERBET IN 2 MINUTES
460 gram frozen blackberries (or your favorite fruit)
1 – (385 g) can of sweetened condensed milk

Add fruit and sweetened condensed milk to food processor or blender and combine until creamy.
Serve immediately as soft-serve.
You can also freeze for an ‘ice cream’ consistency.
Place sherbet in an air tight container, such as an old ice cream tub and freeze for at least 3-4 hours to harden.
Scoop onto a cone or into a bowl and enjoy!!
Recipe: Amanda Conradie
Photo:  Elize de Kock

VODKA SAUCE

Posted on by Posted in Souse / Sauces 1 Comment


VODKA SAUCE
Excellent on pasta or chicken.
50 ml butter + 50 ml oil – heat over medium heat.
15 ml chopped onion (I prefer more) + 1 clove garlic minced – fry off in oil and butter
50 ml vodka – add to rest, bring to boil until almost evaporated
Add:
375 ml decent cream at room temperature
125 ml ready to use chicken stock
250 ml chopped tomatoes
10 ml chopped fresh sage
5 ml (or to taste) salt
Continue reading→

FLAMMKUCHEN – (Alsatian bacon and onion flatbread)

Posted on by Posted in Pizza Idees / Ideas Leave a comment

FLAMMKUCHEN – (Alsatian bacon and onion flatbread)
Ek het ‘n gedeelte van my geen knie brood deeg gevat, baie dun uit gerek op ‘n non-stick silikon blad.
Laat plain yoghurt dreineer deur ‘n moeselien doek in sif, smeer dun laag oor meeste van deeg. Laat 1 cm van die rand oop.
Versprei daarna uie wat baie stadig gebraai is tot dit sag en bruin was oor . Nie te dik nie.
Ek het blobs roomkaas hier en daar gesit.
Bak in baie warm oond op pizza plaat tot die deeg droog gebak en die rante van die Flammkuchen amper begin skroei.
Sny op soos focaccia.
Dit tradisioneel om bacon stukkies ook oor te sit.
Foto en resep: Petro Borchard

BLACKENED STEAK

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BLACKENED STEAK
Blackening food is a cooking technique popularized in the 1980’s by Cajun chef Paul Prudhomme. Typically, chefs use the technique to cook foods like fish and chicken, but the method has broadened to include other meats, including steak.
Blackened steak is the specialty of many Cajun-themed restaurants, with the allure coming from how the high heat allows butter and spices to caramelize on the exterior of the meat.
Create your own blackened dish with the right equipment.
A cast iron skillet that can withstand very high heat is the most important tool needed to make blackened steak.
Set a cast iron skillet on the stove and turn the burner to high. Continue reading→

KRAGBALLE – ENERGY BALLS

Posted on by Posted in Klein Koekies, Tertjies / Biscuits, Tartlets, Kosblikke/ Padkos / Lunch Boxes 1 Comment


KRAGBALLE – ENERGY BALLS
Met seuns wat nie ophou eët nie probeer ek altyd nuwe gesonder snacks maak- hierdie resep is aanpassing op artikel wat ek gelees het oor energy bars:
2 koppies Oats
2 koppies “smooth” grondboontjiebotter
6 blokkies wheatbix
4 eetl. heuning
1/2 koppie kakao of klapper

Ek pols eers oats en weatbix tot lekker fyn- voeg dan res van bestanddele by en rol in balle.
Reg vir geniet.. verpak in lugdigte houer
Resep en foto:  Maranda Van Dam
2de Foto:  Marietjie Muller
Een helfte het ek sommer in n pan vasgedruk. Sal more blokkies sny.
oor ek resep dubbel gemaak het, het ek 6 wheatbix en 4 kp klapper gevat ipv 12 wheatbix.


Foto: Percy Hall

KORINGSLAAI

Posted on by Posted in Slaaie / Salads 1 Comment

KORINGSLAAI
325 ml koring
1 groen rissie
1 klein ui
½ blikkie ingelegde perskes

Sous:
250 ml tamatiesous
125 ml olie
125 ml suiker
7 ml kerriepoeier
5 ml borrie

Meng alle sous bestanddele tot goed gemeng.
Kook koring, meng dit met rissie, uie en perskes, voeg sous by.
Plaas in yskas.
Hoe langer die slaai staan hoe lekkerder word dit.
Resep: Mirika Thiart

DATE, PECAN AND APPLE BITES

Posted on by Posted in Vingerhappies / Snacks Leave a comment

DATE, PECAN AND APPLE BITES
10 dried apple rings, chopped up finely
10 pitted dates
1/2 -1 cup pecan nuts

Put dates and nuts in a food processor and blend together.
Add in apple rings.
Roll into balls.
Keep in fridge or eat immediately.
If u don’t have apple rings you can leave out apple rings and add 1 tsp vanilla extract and 1/2 tsp salt.
(about 8-10 balls)
Photo and recipe: Sandre Macleod

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