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SLOW COOKER STEAK AND GRAVY


SLOW COOKER STEAK AND GRAVY
1 kg tenderized steak (you can use chuck, brisket or short rib)
1 can condensed cream of mushroom soup
1 packet brown onion gravy
salt and pepper to taste (I used freshly ground)
1 cup of water
2 tablespoons vegetable oil
all purpose flour (for dredging)

In a large skillet, heat oil in pan over medium-high heat. Season meat with salt and pepper (or flavourings like onion salt, garlic salt, steak seasoning, lemon and black pepper seasoning….whatever you prefer), lightly dredge in flour then brown steaks on each side and transfer to slow cooker.
Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks.
Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker.
Serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad.
**You can easily adapt this recipe by adding your favorite seasonings: garlic powder, onion powder.
I love mushrooms, use mushroom gravy instead of onion gravy and toss in some fresh or canned mushrooms.
Recipe and photo: Amanda Conradie




EISBEIN ON A BRAAI


EISBEIN ON A BRAAI
Transformation of an eisbein… 110 minutes in the pressure cooker with water and I added the following:
bay leaves
fresh garlic
chopped onion
mustard powder
lemon juice and rind

Place the above in the pressure cooker with water.  Check every 30 minutes if the water level is still save. Cook for 110 minutes. Take the pot from the heat and let the steam out.
The meat must be as soft as possible without falling apart. Only score the fat after you take it out of the liquid.
Remove meat from liquid, score the skin and sprinkle with Maldon sea salt flakes, put in the fridge for the day,
Then crisp over the coals with some kudu wors on the side… served with garlic bread, salad and lemon mustard sauce.
Recipe and photo’s: Gary Ferrar




MIKROGOLFOOND BROWNIES


MIKROGOLFOOND BROWNIES
Vir die wat net ‘n mikrogolfoond tot hul beskikking het… jy kan ook brownies bak!
2 eiers
190 ml suiker
125 ml gesmelte botter/volvet margarien
5 ml vanielje essense
2 ml sout
190 ml koekmeel
45 ml kakao
125 ml klapper

Klits eiers, suiker, botter, vanielje essense en sout saam. Sif die koekmeel, kakao en klapper by. Skep in ‘n vierkantige mikrogolf bak en plaas in mikrogolfoond vir 6-7 minute op hoog. Laat behoorlik afkoel en sny in blokkies.
Resep en foto: Gillian Vermeulen




SWEETCORN SALAD


SWEETCORN SALAD
1 small tin cream-style sweet corn
¼ pineapple, cored and cut into smallish chunks (you can use tinned but drain very well and decrease your mayonnaise then to 2 tablespoons)
2 bananas, sliced
½ chopped small onion (spring onions can be used if preferred)
¼ finely chopped red pepper
3 tablespoons mayonnaise

Mix all ingredients together. Keep in fridge for at least 2-3 hours for flavour to develop.

Note:  Should you prefer to use plain yogurt instead of mayonnaise,  omit the mayonnaise and add the following:
3 tbsp raw apple cider vinegar
17 oz Greek yogurt
2 tbsp Dijon mustard
1 tsp salt
stevia/sugar to taste
pepper to taste
Recipe and photo: Amanda Conradie




BRAN BUTTERMILK RUSKS


BRAN BUTTERMILK RUSKS
(Makes about 2,5 kg rusks)
7 cups self-raising flour
1 ½ cup sugar
5 cups All Bran flakes
1 cup sunflower seeds
1 cup mixed seeds eg, linseeds, poppy seeds ect. *
½ cup raisins
½ cup coconut flakes *
1 teaspoon baking powder
1 teaspoon salt
3 eggs, lightly whisked
2 cups buttermilk
2 cups butter, melted

Preheat the oven to 180ºC and grease a large oven dish with butter. Mix all the dry ingredients together in a large mixing bowl. Make a big hole in the centre and add the eggs, buttermilk and butter. Mix well using a wooden spoon or your hands until it forms a dough. Place the dough into the oven dish and press evenly. Bake for 30-40 minutes or until golden brown.
Once ready, remove from the oven and immediately turn out on a working surface. Cut into finger shapes and place back onto the oven dish. Dry in a 100°C oven overnight or for at least 8 hours, leaving the oven door slightly open for moisture to exit. Store in a airtight container.
Note: * I used desiccated coconut instead of coconut flakes and Ultimate 4 seed mix.
Recipe and photo: Lesdee Gloak Bam




TUNAWIEL MET TUISGEMAAKTE DEEG


TUNAWIEL MET TUISGEMAAKTE DEEG
Deeg:
500 ml koekmeel
10 ml bakpoeier
2 ml sout
5 ml suiker
100 ml olie
125 ml melk
125 ml kaas, gerasper

Vulsel:
1 blik tuna, gedreineer
2 eiers, hardgekook en fyn gekap
1 klein ui, gerasper
25 ml mayonnaise
sout en peper
30 ml pietersielie

Sif die meel, sout en bakpoeier en voeg suiker by. Klits die olie en melk en sny met ‘n mes in by meelmengsel. Meng die kaas in en vorm n deeg. Meng intussen die tuna, eiers, ui, mayonnaise, sout, peper en pietersielie. Rol die deeg uit op ‘n meelbestrooide oppervlak. Sprinkel vulsel bo-oor. Rol die deeg op en sny 2 cm wiele. Pak op gesmeerde bakplaat en bak 20 minute by 180°C.
WENK: Losboom koekpan se plaat werk lekker in halogene oondjie, spuit dit met spray ‘n cook.
Resep en foto: Frieda Greyling




GEURIGE KERRIE BEESVLEIS


GEURIGE KERRIE BEESVLEIS
1 medium ui, gekap
750 g beesvleis blokkies
1 teelepel kerrie
1 teelepel borrie
1 ½ teelepel suiker
2 eetlepels tamatiepuree
3 eetlepels tamatiesous
½ teelepel tiemie
½ teelepel koljander
1 teelepel smoked paprika
1 koppie groen soetrissie
2 eetlepels soppoeier bêremengsel (resep op blog)
http://www.foodloversrecipes.com/2019/01/roni-se-soppoeier-beremengsel/

Braai die ui en beesvleis tot mooi bruin, voeg dan water by en kook tot vleis sag is. Moenie dat water droogkook nie. Voeg dan al die speserye by en dan die soetrissie en kook lekker deur tot die groenrissie sag is. Maak die soppoeier aan met klein bietjie water en roer by. Kook deur vir so 3-5 minute.
Resep en foto: Roni Van Der Walt




KERRIEVIS KOEKIES


KERRIEVIS KOEKIES
1 blik vis in tamatie
½ ui, gerasper
2 knoffelhuisies, fyngedruk
1 ml gemmer
1 ml borrie
1 ml paprika
1 ml fyn koljander
1 ml brandrissiepoeier
2 ml masala, ek gebruik kerrie
sout en peper na smaak
1 sny brood, korsies af en geweek in melk
1 eier, geklits
125 ml koekmeel
3 ml bakpoeier

Dreineer vis effe, ek hou bietjie sous om op gaar viskoekie te skep. Meng alles.
Vorm koekies, rol in meel, laat rus in yskas en bak in olie. Ek bak myne in kolwyntjiepan, geen olie nodig nie.
Nota:  Bak in elektriese kolwyntjiepannetjie tot geset of in oond @180°C tot gaar.
Resep en foto’s: Frieda Greyling




PETRÉ SE SKILFERKORSDEEG


PETRÉ SE SKILFERKORSDEEG
1 kg koekmeel
1 kg botter/vol-vet margarien
1 teelepel sout
3 eiergele
3 koppies water
sap van 1 suurlemoen / 45 ml bottel suurlemoensap

Meel en Kremetartmengsel:
3 koppies meel (hierdie is ekstra meel, nie deel van die 1 kg meel nie)
1 pakkie kremetart
Meng goed deur.

Klits eiergele saam met water en suurlemoensap. Vryf 125 g botter in meel. Deel res van botter in 3 gelyke dele. Meng eiermengsel met meelmengsel, en knie tot ‘n stywe elastiese deeg. Laat rus 45 minute in die yskas. Rol deeg in ‘n reghoek uit, en rasper 1/3 de botter oor 2/3 des deeg
Sprinkel met kremetartmengsel (dit word ook gebruik as uitrol meel). Vou 1/3 de van die deeg wat nie botter op het oor ‘n 1/3 de van deeg met botter op, en die wat gevou is oor die ander 1/3 de van die deeg
Rol uit, en herhaal nog 2 keer. Laat rus vir 45 minute in yskas.
Gebruik soos verkies.
Nota:  vir die pasteitjies se maak:   Dit is net sirkels wat ek uitdruk. Dit is soos die deeg bak en rys.
Jy kan letterlik die lagies tel. Een sirkel onder, vulsel in die middel.
Smeer die rand met eier of melkmengsel. Plaas een sirkel bo oor, druk mooi vas.
Vir die groot pasteie rol ek die deeg ongeveer 4 mm uit.
Die klein pasteitjies dunner. Bak  by 180°C vir om en by 20 tot 25 minute.
Hierdie deeg kan gevries word.
Resep en foto: Petré van Jaarsveld




PYNAPPEL-KOOLSLAAI


PYNAPPEL-KOOLSLAAI
1 medium soet pynappel, grof gerasper
¼ koolkop, fyn gekerf (rasper as kool baie grof is, myne was mooi fyn met min stronke)
1 medium ui, gerasper
2 wortels, geskil en grof gerasper
¼ geel en groen soetrissie, fyngekerf
1 koppie grof gerasperde Cheddar kaas
2 takkies vars pietersielie, fyngekap
Ina Paarman’s Garlic and Pepper
sout na smaak

Meng alles saam in ‘n medium slaaibak, ek het geen slaaisous gebruik.
Die pynappel, wortels ens. maak bietjie sap en gee lekker smaak aan die gereg.
My slaai was redelik gou na dit gemaak is, bedien.
Resep en foto: Christelle van Rooyen
Nota:  Die slaai moenie lank staan nie, dit maak baie sap. Bedien na voorbereiding.