SOETSUUR HOENDER LEWERTJIES


SOETSUUR HOENDER LEWERTJIES
1 ui, gekap
½ greenpeper, gekap
½ halwe pakkie sampioene, opgesny
1 tamatie, gekap
500 g skoongemaakte hoenderlewertjies
1 eetlepel Worcestersous
1 eetlepel tamatiesous
1 eetlepel chutney
bietjie aromat
paar druppels soyasous
aromat
sout en peper

Braai die uie en greenpeper saam tot dit verkleur. Voeg dan tamaties en sampioene by en braai nog ‘n klein bietjie. Ek gebruik olyf olie en botter (opsioneel) saam, maar baie min.
Voeg ‘n skeut wit asyn oor die mengsel en voeg dan geurmiddels na smaak by.
Voeg Worcestersous, tamatiesous, chutney, paar druppels soyasous en aromat, sout en peper na smaak by.
Onthou soyasous het baie sout, wees maar versigtig vir te veel, en laaste so ‘n knippie suiker met maas of karringmelk of selfs room kan gebruik word.
Kook net deur en bedien.
Resep en foto: Susan Sussiena Wagenaar Mitchell




VISKOEKIES MET SUIKERMIELIES


VISKOEKIES MET SUIKERMIELIES
Kook 4 aartappels sag in soutwater en dreineer.
Druk aartappels fyn en voeg die volgende bestanddele by:
1 blik sweetcorn
3 eiers
1 blik tamatie pilchards
1 gekapte ui
1 blikkie tuna
1 eetlepel pietersielie
1 koppie bruismeel

Meng deur en bak lepels vol in vlak olie. Olie moet medium warm wees.
Resep geplaas deur: Rene Truter Wessels




JUANRI SE HOENDER “WRAPS”


JUANRI SE HOENDER “WRAPS”
4 hoender fillete
2 tamaties, in blokkies gesny
stukkie komkommer, in blokkies gesny
2 feta kaas wiele, in blokkies gesny
1 handvol blaarslaai, in stukkies gekerf
8 plakkies (velletjies) kaas (2 op elke wrap)
soet heuning en mosterd slaai sous (Knorr)
mayonnaise
½ teelepel hoender speserye
½ teelepel maalvleis speserye
½ teelepel “crushed garlic”
½ teelepel gemengde kruie
4 quesidilla wraps

Sny die hoender fillete in stukkies en braai in botter saam die speserye.
Plaas tamatie, komkommer, feta, kaas velletjies en blaarslaai op ‘n bord en hou eenkant.
Pak bestanddele op ‘n wrap en voeg soveel sous en mayonnaise by soos jy verkies.
Rol die wrap toe en bedien.

Nota:  Jy kan ekstra bestanddele ook by voeg soos bv: gebraaide uie, greenpepper, sampioene, chilli sous ens. Net waarvoor jy lus is.
Genoeg vir 2 mense.
Dit is heerlik.
Resep en foto:  Juanri Van Der Walt




MARELIZE SE “SWEET AND SPICY” KERRIE EN RYS


MARELIZE SE “SWEET AND SPICY” KERRIE EN RYS
Ek het ‘n paar maande terug die lekkerste blikkie groente ontdek. Ek gebruik dit nou elke keer wat ek pap en maalvleis of kerrie en rys maak.
Dit is Koo se Mixed vegetables, die Sweet and Spicy Curry Sauce geur.
Ek het vanaand vir ons kerrie en rys gemaak.
1 koppie rys gaar gekook
500 g  maer maalvleis (lean mince)
1 blikkie sweet and spicy curry(koo)
1-2 teelepels worcester sous
Sout en peper
1 teelepel chutney
klapper

Terwyl die rys gaar word, maak ek die maalvleis. Ek braai die vleis eers tot gaar dan gooi ek die blikkie sous, Worcester Sous en sout na smaak in.
Die Worcester Sous maak net dat die maalvleis bietjie verbruin. Ek hou maar van vleis as dit éffens gebraai(brand) is.
Ek sit die plaat op laag en die deksel skuins op sodat die groente kan sag kook. Ek bedien dit dan saam ‘n eetlepel Chutney en ‘n klein bietjie klapper. 🙂
Foto en resep: Marelize Cloete




KOPERPENNIE WORTELSLAAI VIR BOTTEL


KOPERPENNIE WORTELSLAAI VIR BOTTEL
MAAK EERS DIE SOUS:
250 ml (1 koppie) suiker
375 ml druiwe asyn
1 blikkie tamatiepasta
10 ml worchestersous
10 ml (2 teelepels) aangemaakte mosterd
sout en peper na smaak
30 ml (2 eetlepels) mielieblom, aangemaak met bietjie koue water

Meng al die bestanddele en verhit tot suiker opgelos is.
Laat goed deurkook – (die resep hier bo is een basiese tamatiesous).

NOU DIE VOLGENDE:
750 g geelwortels, geskil en in skyfies gesny
1 groen soetrissie, ontpit en in blokkies gesny
1 groot ui, in ringe gesny

Kook die wortels in water tot sag maar nog bros (nie pap).
Dreineer en voeg die rissie en uie by asook die kokende sous en laat weer so rukkie kook.
Skep warm in gesteriliseerde flesse en verseël.
Dit hou letterlik ‘n jaar en langer.
Resep: Esmé Randall




MAKLIKE HERTZOGGIES


MAKLIKE HERTZOGGIES
24 – 28 koekies
KORS:
375 ml (1½ koppie) koek­meel
5 ml (1 teelepel) bak­poei­er
100 ml strooi­sui­ker
knip­pie sout
125 ml (½ koppie) botter
2 ei­ers, ge­skei
5 ml (1 teelepel) va­niel­je geursel
60 ml (¼ koppie) melk

VULSEL:
2 ei­er­wit­te
80 ml (¹⁄³ koppie) strooi­sui­ker
250 ml (1 koppie) droë klap­per
1 blik (225 g) glad­de ap­pel­koos­kon­fyt

Voor­ver­hit die oond tot 180 °C en be­spuit ’n kol­wyn­tjie­pan met kos­sproei.
Kors-
Sif die meel, bak­poei­er, strooi­sui­ker en sout in ’n meng­bak.
Ras­per die bot­ter by en vryf die meng­sel lig­gies saam tot dit soos brood­krum­mels lyk.
K­lits die 2 ei­er­ge­le, va­niel­je en melk saam, giet dit by die meel­meng­sel en sny dit met ’n bot­ter­mes in.
K­nie lig­gies, vorm in ’n bal, draai in kleef­plas­tiek toe en ver­koel dit 20 mi­nu­te in die ys­kas.
Rol die deeg 3 mm dik op ’n op­per­vlak uit wat lig­gies met meel be­strooi is.
Druk met ’n ron­de koe­kie­sny­er sir­kels uit wat ef­fens gro­ter as kol­wyn­tjie­hol­tes is.
Plaas die deeg­sir­kels in die kol­wyn­tjie­pan en bak 15 mi­nu­te blind (met droë bo­ne in).
Vulsel-
K­lits die 2 ei­er­wit­te tot sty­we pun­te vorm. Voeg die sui­ker ge­lei­de­lik by ter­wyl jy k­lits tot die ei­er­wit­te styf en glan­send is. Vou die klap­per in.
Vul die deeg met ’n tee­le­pel kon­fyt. S­kep die ei­er­wit­meng­sel bo­op en be­dek die kon­fyt heel­te­mal. Bak 8­ tot 10 mi­nu­te tot die me­rin­gue goud­bruin is.
NOTA:   Ek het nie die deeg vooraf gebak nie. Het alles saamgebak tot mooi bruin.
Ongeveer 20-25 minute.
Foto en resep: Elaine Steyn Steyn




EASY PIE DOUGH


EASY PIE DOUGH
Fits in a large casserole dish.
4 cups flour
250 g butter/ margarine
2 and 1/2 cups of milk
6 teaspoons of baking powder
2 teaspoons salt
2 teaspoons of white pepper
4 eggs

Sift dry ingredients together.
Rub in butter/ margarine into flour until it looks like crumbs.
Beat eggs and milk together and add to flour mix.
Pour half into a casserole dish.
Top with filling of your choice (mince or chicken etc) *
Garnish with green peppers, tomato slices and some boiled eggs if preferred.
Cover with the rest of the batter.
N.B. it’s not completely covered, you get spaces but it’s okay.
Bake at 180ºC for 30 minutes.
*The filling is totally as per your preference. Today I used cubed chicken fillet cooked in garlic and a little butter. I just added some chilli and tomato sauce once it was done.
Photo and recipe Yasmeen Ibrahim




OLD FASHIONED MILK TART (MICROWAVE FILLING)


OLD FASHIONED MILK TART (MICROWAVE FILLING)
Crust:
2 cups flour
½ cup sugar
½ cup butter(I used margarine as we did not have butter)
1 egg
1 teaspoon baking powder
pinch of salt

Put the oven on 170ºC.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15 min.
After it is golden brown set aside to cool down.

Filling:
3 eggs
3 ½ cups milk
1 cup cold milk
80 ml Maizena
80 ml castor sugar
For Adding:
80 ml Maizena
80 ml flour
5 ml Vanilla essence
Topping:
Cinnamon sprinkled on top

Using an electric mixer add the three eggs.
Mix the three eggs very well so that there are no whites that you can see and that the eggs is blended very well.
Add the 3 and a 1/2 cups of milk to the mixed eggs and mix well.
There should be no lumps from the eggs.
In a microwave bowl add the 3 and a 1/2 cups of milk that is mixed with the eggs.
Place in the microwave for 5-10 minutes until the milk is steaming hot.
In a separate small jug add the cold milk, maizena  and castor sugar.
Mix well so that there are no lumps.
Add the cold milk to the warm milk mixture while whisking.
Place in the microwave for 2-3 minutes and whisk in between for 30 seconds at a time.
Remove from the microwave and add the 80 ml flour while whisking vigorously so that there are no lumps.
Add the last 80 ml maizena and also whisk vigorously so that there are no lumps.
Place back into the microwave and microwave for 2-3 minutes.
Whisk every 30 seconds until the mixture are thickening up and not runny.
Add the vanilla essence to the milk tart mixture and mix with the whisk.
Place the mixture on top of the crust in the tart dish.
Sprinkle some cinnamon over the milk tart.
Place in a preheated oven of 170ºC for 30 minutes till the crust turns brown.
Place the milk tart on a cooling rack and let it cool down.
After it has cooled down place the milk tart into the fridge for a hour or two and serve with some coffee or tea!
Serve & Enjoy!
Photo and recipe posted: Kristie Townsend




FLAPJACKS WITH STRAWBERRY JAM


FLAPJACKS WITH STRAWBERRY JAM
500 g (2 punnets of strawberries)
1 and 1/2 cups of sugar
Juice of 1/2 a lemon
Zest of 1/2 a lemon

Add everything together and let it cook on stove for 45 min to 1 hour on a medium heat . Cool and eat.

Flapjacks
1 and a 1/2 cups flour
4 teaspoon baking powder
pinch of salt
1 cup of milk
1 egg
1 and 1/2 teaspoon vanilla essence
1/4 cup butter

Mix wet and dry ingredients together.
Drop 1/3 cup of mixture onto a greased frying pan. When bubbles form flip over.
Photo and recipe:Yasmeen Ibrahim
2nd Photo: Yolande Bekker




MEXICAN MINCE PARCELS


MEXICAN MINCE PARCELS
1 onion, chopped
1 garlic clove, chopped
30 ml olive oil
750 g lean mince
1 tin mexican tomatoes
25 ml brown sugar
salt and pepper to taste
6 ready-made tortilla wraps
250 ml sour cream
250 ml Cheddar cheese, grated

Preheat the oven to 180 ºC.
Sauté the onion and garlic in the olive oil until soft and translucent. Add the mince and stir-fry until golden brown and done. Add the tomatoes, brown sugar and season to taste.
Fill each tortilla with the mince mixture and roll up like a pancake. Place the filled tortillas in a greased ovenproof dish and pour over the sour cream. Sprinkle with the cheese.
Bake for 20 – 30 minutes until cheese is brown and melted.
Add some chopped green and red pepper after frying the onions.
Add 1 teaspoon  Enchilada spice mix to the mince.
Serve with extra sour cream, guacamole and a corn tomato salsa

CORN AND TOMATO SALSA WITH CILANTRO
2 cups chopped fresh tomatoes
2 cups corn kernels
2 minced garlic cloves
1⁄4 cup chopped fresh cilantro leaves (Or replace with coriander pesto)
salt and pepper

Combine tomatoes, corn and cilantro.
Add salt and pepper to taste.
Refrigerate at least 1 hour, or overnight.
Photo and recipe: Melissa Ann Vermeulen