HEERLIKE HOENDER, BLOMKOOL EN BROCCOLI RISOTTO
5 hoenderfillette
1 ½ koppie arboria risotto rys
2 klein houertjies hoender bouillon
4 koppies kookwater
1 ui, in blokkies gesny
1 teelepel knoffel, fyn gesny
2 eetlepels botter
2 koppies gaar blomkool/broccoli
2 kopies gerasperde kaas
sout en peper na smaak
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Gillian Vermeulen
Author Archives:JESICHA’S BUTTER CHICKEN
JESICHA’S BUTTER CHICKEN
3 medium size onions
garlic
3 chopped chicken breasts
Sharwood butter chicken sauce
salt to taste
fresh danya
Fry onions and braise with the garlic. Add the chopped chicken breasts. Add the sauce. Let it simmer for half an hour. Serve with fresh danya. I made rooti with it.
Recipe and photo: Jesicha Abrahams
LIGHT LIME SPONGE PUDDING
LIGHT LIME SPONGE PUDDING
This is a very light sponge that can be served after a heavy meal or curry main course.
Butter a 2 liter content ovenproof dish and prepare a water bath/bain-marie (put into a larger oven dish so that warm water can be added to the larger dish before going into the oven).
210 g (1 cup) castor sugar
40 g (1/3 cup) cake flour
15 ml lemon zest
15 ml lime zest
80 g butter melted and cooled
4 large eggs, separated
500 ml (2 cups) milk
icing sugar to dust
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JOGURT, TAMATIE EN GARNAAL VOORGEREG
JOGURT, TAMATIE EN GARNAAL VOORGEREG
1 houer gewone jogurt
1 bakkie klein tamaties
vars kruie: soveel soos jy daarvan hou
basilliekruid
tiemie
stingeluie
rocket
knoffel olyfolie
sout en peper na smaak
vye chutney
garnale Continue reading
SOUS VIR AARTAPPELSLAAI
SOUS VIR AARTAPPELSLAAI
175 ml suiker
250 ml room
2 eiers, geklits
10 ml mosterdpoeier
knippie sout
75 ml asyn
35 ml mielieblom
Kook die suiker en room oor lae hitte totdat suiker opgelos het. Roer gereeld.
Meng eiers, mosterd, sout, asyn en mielieblom saam. Voeg eiermengsel by suikermengsel. Roer goed. Kook oor lae hitte tot gaar. Gooi die warm sous oor aartappelslaai.
Foto: Frances Smith
HOMEMADE ROMANY CREAMS
HOMEMADE ROMANY CREAMS
375 g unsalted butter, at room temperature
325 g sugar
125 ml boiling water
40 g cocoa
425 g self-raising flour
160 g coconut
250 g Corn Flakes, lightly crushed
200 g dark or milk chocolate (for the filling)
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GIDEON SE SPRINGER-VISKOEKIES
GIDEON SE SPRINGER-VISKOEKIES
Ek het vanaand die lekkerste viskoekies ooit gebak.Dit was regtig heerlik! Ek het van gisteraand se oorskiet gebraaide springervis gebruik.
400 g gebraaide, gevlokte vis
1/2 koppie smash aartappels (gaar)
1 klein tot medium ui, gerasper
15 ml pietersielie, fyngekap
2 huisies knoffel, gekerf
5 ml suurlemoensap
5 ml bakpoeier
1 klein eier, effe geklits
meel om viskoekies in te rol
olie vir vlakbraai Continue reading
BROODDEEG VIR ALLES EN NOG WAT (KONVEKSIE-OONDJIE)
BROODDEEG VIR ALLES EN NOG WAT (KONVEKSIE-OONDJIE)
Met hierdie deeg bak ek brood, die kinders maak stokbrood as ons braai, ek bak vetkoeke en ons maak roosterkoeke daarmee. Ek maak sommer die deeg in my broodmasjien. Plaas die bestanddele in dieselfde volgorde soos hieronder:
460 ml louwarm water
2 teelepels sout
4 eetlepels botter/bak-margarien
5 1/2 koppies koekmeel
3 eetlepels suiker
4 eetlepels poeiermelk/koffie-verromer
7.5 ml kitsgis (ek verkies die pers pakkie, dan is daar nog 7.5 ml oor vir nog ‘n deegmengsel.
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YASMEEN’S SUPER SOFT SNOWBALLS
YASMEEN’S SUPER SOFT SNOWBALLS
4 extra large eggs
1 cup oil
1 cup full cream milk
½ cup boiling water
2 teaspoons white vinegar
2 teaspoons vanilla essence
1 ¼ cups castor sugar
3 ½ cups cake flour
½ cup Maizena
6 teaspoons baking powder
1 box Moirs strawberry jelly
½ teaspoon pink food colouring
desiccated coconut
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GREEN BEAN STEW
GREEN BEAN STEW
Cooks: 90 minutes / serves: 4
1 kg stewing beef, cut into small portions
2 medium brown onions, chopped
8 medium potatoes, cubed
700 g fresh green beans, sliced in half
1 green chilli, finely sliced (optional)
30 ml (2 tablespoons) cooking oil
30 ml (2 tablespoons) Worcestershire sauce
30 ml (2 tablespoons) Bisto gravy powder
250 ml (1 cup) cold water
250 ml (1 cup) hot water
salt and pepper
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