PETRO’S FRIED CABBAGE

PETRO’S FRIED CABBAGE

1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
(I added a bit of cumin)

How to make it :
Fry bacon until crisp and well browned.
Drain and set aside.
Add chopped onion to the bacon grease and stir until translucent. (I just added a bit of butter)
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
Add the crumbled bacon bits and cover.
Cook over low heat until cabbage is tender.

Recipe altered and posted by Petro Borchard
Photo: Petro Borchard




CAN YOU FREEZE CHEESE

CAN YOU FREEZE CHEESE

Whether you bought cheese in bulk or have some left over, freezing it will keep it from molding and allow you to use it later. This is a guide about freezing cheese.

Selecting High-Quality Cheese:
When selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn’t belong or cheeses that appear greasy on the surface. Check the date of prepackaged cheese to make sure it hasn’t expired. Cheese keeps best in the refrigerator and freezing it will sacrifice some of its quality. Hard or semi-hard cheese can be frozen, but it may become develop a crumbly or mealy texture during freezing. However, it will retain its flavor and work just fine for cooking.

Best Cheeses to Freeze:
Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Port du Salut, Provolone, Romano, and Swiss. Blue Cheese will retain its flavor, but become crumbly. Soft cheeses should be frozen when they reached the desired ripeness.

Worst Cheeses to Freeze:
Container cream cheese, cottage cheese and ricotta cheese do not freeze well. Blocks of cream cheese can be frozen for later use as an ingredient in recipes.

Preparing for Freezing:
Hard and semi-hard cheeses can be grated, sliced or cut into blocks for freezing.

Suitable Packaging:
Wrap wheels, blocks or slices of cheese tightly in plastic or heavy-duty aluminum foil. Separate slices of cheese with wax paper before freezing. Grated cheese stores well in airtight containers.

Maximum Storage Time:
Freeze soft cheese and cheese spreads and dips for 1 month, and hard and semi-hard cheese for 3 to 6 months.

Thawing:
Thaw the amount of cheese needed for consumption in the refrigerator, then serve it at room temperature. Cheese used for cooking should also be thawed in the refrigerator.

Tips & Shortcuts:
Hard cheese grates well when it’s frozen.

Refrigerating Cheese:
All natural cheese continues to age and change when stored. As a general rule, the softer the cheese, the more quickly it will spoil. If a small amount of mold appears on cheese, remove it and save the rest. Refrigerate soft cheese for 3 to 4 days, hard to semi-hard cheese for 2 to 3 weeks and cheese spreads and dips for 1 to 2 weeks.




KRISTIE ‘S RICH CHOCOLATE MOUSSE

KRISTIE ‘S RICH CHOCOLATE MOUSSE

Ingredients:
250ml Fresh Cream
80ml Cocoa Powder
60ml Castor Sugar
30ml Full Cream Milk
2 Pieces of Any Chocolate of your liking

Method:
1. Whip the fresh cream till stiff peaks form.
2. Fold the cocoa powder into the fresh cream.
3. Now add the castor sugar and the full cream milk and mix well.
4. Now put a big spoonful into two seperate pudding bowls till its filled to the top.
5. Put a piece of chocolate on top of the chocolate mousse.
6. Put in the fridge for two to three hours and serve!
7. Rich & creamy & very delicious!!

Recipe and photo: Kristie Townsend




HOW TO FREEZE FIGS

HOW TO FREEZE FIGS

Can fresh figs be frozen for use at a later date, i.e., a month or two from now? I want to save fresh figs for cooking later.

One of the great selling points of fresh figs is that their flesh is so tender and delicate. Freezing will devalue your figs, because it causes cell walls to rupture and produces a somewhat mushy texture in most thawed fruits. But, yes, you can certainly freeze figs.

The other issue you have to manage is that figs, like apples, apricots, and peaches, are particularly prone to discoloring. So you need to treat them with an acid to keep them looking good. This can be a thawed frozen fruit juice concentrate, such as orange, cranberry, or lemon juice, or a mixture of 1/2 teaspoon of ascorbic acid (vitamin C) dissolved in a quart of water. This treatment can alter the flavor of the fruit. Ascorbic acid, especially, can be bitter, though you might appreciate a lemon or orange hint in your figs.

To freeze figs, wash them and remove the stem. Peel them if you like. They can be sliced or frozen whole. Dip them in the acid wash and either pack them directly in a container for freezing, or freeze them separately on baking sheets and then pack the frozen figs in an airtight container.

Another alternative is to freeze the figs in syrup. Make a sugar syrup with 3 cups of sugar and 4 cups of water, heat to a boil, and then chill it thoroughly. Or mix 2 cups of a mild honey with 3 cups of warm water, blend them thoroughly, and chill. Then pack your figs in a container and cover with the syrup, leaving a half-inch to an inch of room at the top for expansion. A benefit of wet-pack freezing, is that you can add the lemon juice to inhibit discoloration to the syrup and skip the dipping step in the process.

 




PETRO’S STUFFED POTATOES

PETRO’S STUFFED POTATOES

Stuffed potatoes
Wash 8 large potatoes well and prick the skin all over with a fork .
Brush the potatoes with a little olive oil , arrange the on a baking tray and bake in a preheated oven at 200 C for 1 hour until crispy outside and soft inside .
Remove from the oven and slice in half with a sharp knife .
Hollow out the halves and spoon the cooked potato into a mixing bowl .
Fry 2 leeks in a large knob of butter and
stir this together with
10 ml mustard powder ,
3 ml chilli powder ,
1 chopped chille ,
200 g chopped ham and
about 60 ml sour cream into the cooked potato .
Remember to add salt and pepper .
Now spoon the mixure back into the hollowed- out potato skins and sprinkle a little cheddar cheese on top . Bake for a further 15-20 minutes until golden brown and cooked through .

Photo: Petro van Genderen




CHARLEEN SE INGELEGDE CHILLIE SMOOR


CHARLEEN SE INGELEGDE CHILLIE SMOOR

2kg heel rooi en groen chillies, stingelpunte afgesny
4 groot uie, grof gekerf
4 teelepels knoffels, crushed
4 eetlepels rajah kerrie poeier
4 teelepels turmeric
1 eetlepel cumin
2 teelepels pickle masala
350 ml suiker
250 ml olie
800ml asyn
Gooi n bietjie van die olie in n prutpot.
Voeg al die bestandele by behalwe asyn en suiker.
Braai goed deur vir so 10 minute.
Voeg dan asyn en suiker by, roer en prut vir so uur. Ek het sommer n stick blender gebruik. Jy kan dan self kies hoe grof jy die relish wil he.
Bottel in glasflesse wat goed kan seel.
Ek het sewe botteltjies relish uit die batch gekry

Resep en foto: Charleen Nieuwenhuizen




PETRO’S TURKISH DELIGHT


PETRO’S TURKISH DELIGHT

Bake & Cooking paper
60 g gelatine (96ml)
500 ml water
80 g cornflour
900 g sugar
2,5 ml tartaric acid ( wynsteensuur )
25 ml rose essence or 25 ml lemon juice ( ek het lemon juice gebruik )
icing sugar and corn flour mixed in equal parts ( ek het opgehoopte eetlepel van elk gebruik was genoeg vir helfte )
ek het ook pienk kleursel gebruik , baie klein bietjie )

Line a deep baking tray with bake & cooking paper . Soak the gelatine in 100 ml of the water . Blend the cornflour to a paste with 50 ml of the water . Bring the remaining water to the boil and pour over the soaked gelatine . Stir to dissolve the gelatine . Add the sugar to the dissolved gelatine and dissolve over a low heat in a saucepan . Blend the hot mixture into the cornflour mixture ( die resep se nie wanneer jy die tartaric acid moet in sit nie , ek het dit saam die cornflour in gesit )and return to heat and bring to the boil , stirring continuously . Cover and boil for 3 minutes , remove the lid and boil for a futher 7 minutes . Remove from the heat and add the rose essence or lemon juice . Pour the Turkish delight into the prepared baking tray . Cool and chill in the refrigerator . Turn the mixture onto a cutting board sprinkled with the icing sugar and cornflour mixture . Cut into squares and coat each square in the icing sugar mixture . Line a container with bake & cooking paper and pack away the Turkish Delight , or alternatively wrap each square individually in bake & cooking paper to keep them fresh .

Photo: Petro van Genderen and Amanda Viljoen




NICOLAAS SE FYN TURKSVY KONFYT


NICOLAAS SE FYN TURKSVY KONFYT

Bestanddele :

500 g afgeskilde turksvye
188 g suiker
360 ml water
suurlemoensap van ¼ suurlemoen
knippie sout
gekneusde gemmer

Metode :

• skil die turksvye dun met ‘n skiller sodat die vleis gedeelte nog om die pit is.
• kerf nou die vrugte in stukkies
• plaas die water en vrugte in die kastrol en kook 15 minute lank in ‘n toe pot.
• voeg die suiker by en laat stadig smelt, moet nie kook voor die suiker alles gesmelt het nie.
• roer met ‘n houtlepel.
• wanneer gereed voeg die suurlemoensap by asook sout en gekneusde gemmer.
• kook nou tot die vrugte deur gekonfyt is en die vrugte deursigtig is.
• bottel in warm gesteriliseerde bottels en seel wanneer koud.

PRICKLY PEAR JAM

Ingredients :

500 g peeled prickly pears
188 g sugar
360 ml water
juice of ¼ lemon
pinch of salt
crushed ginger

Method :
• Cut the peeled fruit into small pieces.
• Place fruit and water into saucepan and cook for 15 minutes in closed saucepan.
• Remove from heat and add the sugar gradually.
• Add lemon juice, salt and crushed ginger.
• Sugar must be dissolved before jam starts to cook again.
• Bring to boil again and boil till syrup is thick and fruit pieces are clear.
• Bottle while hot using sterilised jars and seal when cold.

Resep : Gewysig vanaf die skakel: http://www.foodloversrecipes.com/2014/02/turksvy-fynkonfyt-stroop/
Foto: Nicolaas Marthinus Swanepoel




MACARONI EN KAAS HAM PASTEI


MACARONI EN KAAS HAM PASTEI

Bestanddele:
3 koppies gerasperde Cheddarkaas
1 koppie gesnyde ham (in blokkies)
1 koppie rou elmboog macaroni
2 ¼ koppie melk
2 eiers
**½ koppie Original Bisquick mengsel = ½ koppie meel, 1 teelepel bakpoeier, 1 eetlepel botter (meng meel en bakpoeier en vryf botter met jou vingers in – dit is bisquick mix)
¼ teelepel sout
Gekapte vars pietersielie (opsioneel)

Verhit oond tot 200 C. Spray 10-duim grootte bak met spray en cook.
1. In groot bak, meng 2 koppies van die kaas, die ham en rou macaroni. Versprei dit in jou bak
2. Meng die melk en eiers tot glad.
3. Voeg Bisquick mengsel en sout by en meng tot glad.
4. Gooi oor die mengsel in tertbak.
5. Bak 35 tot 40 minute of tot mes plaas in die middel skoon uitkom.
6. Besprinkel met oorblywende kaas.
7. Plaas terug in die oond en ak 1 tot 2 minute of langer totdat kaas gesmelt is.
8. Laat staan 10 minute voor bediening.
**Besprinkel met pietersielie.♫
Foto – Lelane vd Walt




STEFAANS SE SAPPIGE STEAK

STEFAANS SE SAPPIGE STEAK

Smelt nou 500 gram BOTTER
Meng dan daarin
2 teelepels Growwe swart peper
50 ml Suurlemoensap, of, Bruin asyn
2 teelepel Fyn knoffel
1 eetlepel sout
Roer tot die sout opgelos is,
Laat effens afkoel en gooi oor die steaks.
en laat le die Rump Steaks daarin vir so uur voor dit gebraai word.
Op warm kole, so uit die botter uit op die rooster…
en in die Vlamme..
Gooi van die gesmelte botter oor wanneer die steaks gedraa word..
Van die Rooster af…REGUIT in die bord
EN GENIET n SAPPIGE en SAGTE vleisie..

Resep en foto: Stefaans BLaauw