HEERLIKE HOENDER, BLOMKOOL EN BROCCOLI RISOTTO


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

Sit drukkoker op brown of doen in ‘n pan op stoof. Braai uie in botter, voeg knoffel by. Voeg rys by, roer vir ‘n minuut. Voeg 1 houer bouillon met koppie kookwater by. Kook ‘n paar minute. Sit in drukkoker. Voeg ander houertjie bouillon by met 3 koppies kookwater. Plaas gegeurde hoenderfilette bo-op. Seël drukkoker en stel op hoog vir 12 minute. Laat druk ontsnap, haal hoender uit en sny fyner, as nie fyn genoeg nie. Plaas blomkool of brokkoli bo-op. Kook op hoog vir nog 3 minute. Laat druk ontsnap, roer gerasperde kaas by. Heerlike, warm, winters-trooskos.
Resep en foto: Ria Dednam




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

Pre-set oven to 175°C. Place half the castor sugar, flour, lemon and lime zest, melted butter and egg yolks in large bowl and whisk until well combined then add the milk and mix again. I use my Kenwood with K-beater. Use electric beater to whip the egg whites to soft peaks. Gradually add remaining castor sugar and whisk till thick and glossy like meringue. Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches by folding in gently. It is a very thick runny batter. Pour into the buttered dish and pour boiling water into the large outer dish to come halfway up the sides of the dish with the batter. Bake till set. Approximately 40 minutes. The top will become a deep golden brown. Remove from the oven and sprinkle icing sugar from a tea strainer/sieve over the top and serve with ice cream or custard.
Note: I only had limes so doubled up on that.
Recipe and photo: Elsabie Templeton




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

Plaas die tamaties en kruie (behalwe rocket) in ‘n oondvaste bakkie. Sprinkel sout en peper en olyfolie oor en bak vir so 10 min teen 180°C. Braai die garnale in knoffelbotter. Skep so 2 eetlepels jogurt in ‘n klein bakkie, daarna ‘n eetlepel vye chutney en dan so 2 blare rocket. Skep die tamaties bo-oor. Sit so paar garnale bo-op. Ek het dit saam ‘n broodjie bedien wat ek bietjie gerooster het in oond.
Resep en foto: Marian van Deventer




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)

Cream together the softened butter and sugar using an freestanding mixer or handheld electric whisk. In a separate bowl, combine the boiling hot water and cocoa until dissolved, and set aside. Once cooled slightly, mix the chocolatey liquid into the butter and sugar mixture. Sift together all the dry ingredients and then add this slowly to the mixer, followed by the crushed Corn Flakes. Give the dough a final mix and then roll into small balls and arrange on a baking sheet lined with grease proof paper – or, even better, a Silpat mat. Remember that the final product is two biscuits sandwiched together so don’t make them too big. Flatten each ball slightly with a fork and make sure they aren’t too close together to allow for a little spreading. Bake at 180°C for 15 minutes, then remove from the oven and allow to cool completely on a wire rack. Melt the chocolate gently in the microwave, then sandwich the biscuits together with it. Allow to cool and harden completely before serving. And there we have it, homemade romany creams to bring a sparkle to any tea time.
Recipe and photo: JP Dewil




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

Meng al die bestanddele goed en maak nie te groot balletjies wat effe platgedruk is en rol in die meel. Plaas in die koelkas vir omtrent ‘n halfuur. Bak in vlak olie omtrent 5 minute aan ‘n kant tot goudbruin. Plaas op dreineerpapier om van die oortollige olie ontslae te raak. Ek het dit saam met sweet chilliesous geniet en was dit nou lekker. Baaaaaie lekkerder as blikkie viskoekies, gaan dit beslis weer doen.
Resep en foto: Gideon Louw
Nota: Ekt vanaand vir ons viskoekies gebak, maar ipv die springer vis het ek gebraaide snoek gebruik en was heerlik!




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.

As jy nie ‘n broodmasjien het, gooi alles in dieselfde volgorde soos hierbo in ‘n groot mengbak en meng goed deur. As die deeg nog te taai is en aan hande vasklou, gooi nog meel by. Ek gooi omtrent nog ‘n halwe koppie by. Laat deeg rys tot dubbel die grootte. Knie af en verdeel in koppies, broodpanne, skoon blikkies en maak ongeveer halfvol. Laat rys tot dubbel die grootte en bak in ‘n voorverhitte oond vir 30 minute teen 180°C of 20 minute as dit in blikkies/bekers gebak word. Ek het hierdie broodjies in die konveksie-oondjie gebak, voorverhit vir 5 minute en teen 180°C gebak vir 20 minute.
NOTA: Jy kan jou silikoon pannetjies in jou oondjie gebruik.
Resep en foto’s: Gillian Vermeulen




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

Separate egg yolks from egg whites. Beat egg yolks, oil, boiling water, milk, vinegar and vanilla essence well. In a separate bowl beat the egg whites and castor sugar and then combine with the egg yellow mix. Sift the flour and all other dry ingredients and, thereafter carefully fold into the egg mix. Place mixture in muffin pans and bake at 180°C for 15 – 20 minutes. As soon as it cools down make the jelly as per instruction on the box, but add the additional food colour. Dip each cupcake in the jelly and roll in desiccated coconut. Slit in the middle and add fresh cream. (Yields 2 dozen)
Recipe and photo: Yasmeen Ibrahim




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

Heat the cooking oil in a large non-stick pot on high. Add the chopped onions and sliced chilli (optional) and stir to coat with the oil. Sauté the onions until soft and dark brown, about 10 minutes. Add the stewing beef and braise until dark brown, about 30 minutes. Now add the Worcestershire sauce and coat the meat.
Mix the Bisto gravy powder with the cold water. Add the green beans, potatoes and Bisto mixture to the stewing beef. Season with salt and pepper to taste. Add the hot water and reduce the heat. Allow to simmer until the potatoes are soft and tender. Serve hot. Serve on a bed of white long grain or basmati rice; with a side of pickled red onions, pickled cucumber or grated beetroot salad.
Recipe and photo: Mauricia Jordaan