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Author Archives: Gillian Vermeulen

JESICHA’S BUTTER CHICKEN

Posted on by Posted in Hoender/Chicken Leave a comment


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

Posted on by Posted in Nageregte - Warm / Desserts - Warm 1 Comment


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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SOUS VIR AARTAPPELSLAAI

Posted on by Posted in Slaaisouse / Salad Dressings 1 Comment


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

GIDEON SE SPRINGER-VISKOEKIES

Posted on by Posted in Vis / Fish Leave a comment


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)

Posted on by Posted in Brood / Bread, Halogen- of Konveksie-oond / Convection Oven Leave a comment


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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GREEN BEAN STEW

Posted on by Posted in Bees/Beef, Bredies / Stews Leave a comment


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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Disclaimer | We do not claim that these recipes or photos are proprietary to us. We have just found these on the web