CHERRY CHRISTMAS SLICES
1 cup butter, softened
1 cup confectioners’ sugar (icing sugar)
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 cups red and green candied cherries, halved
1 cup pecan halves
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Author Archives: marika
SLOW COOKER RED CABBAGE AND APPLES
SLOW COOKER RED CABBAGE AND APPLES
This is a simple side dish that cooks all day in the slow cooker while you’re at work. It’s modified from a stove top recipe given to me from an elderly German lady who was craving the taste of her homeland. She proclaimed that this version was perfect.
8 cups chopped or sliced red cabbage
2 cups diced apples
2 medium onions, sliced and sauteed in butter
¼ cup butter
⅔ cup cider vinegar
½ cup sugar
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon ground all spice
1 large or 2 small bay leaves
⅓ cup water
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TRACY’S CHOCOLATE FUDGE
TRACY’S CHOCOLATE FUDGE
2 slabs of chocolate of your choice
1 tin condensed milk
1 tablespoon of butter
1 cup icing sugar
Melt all in the microwave and when done, stir well and add a cup of icing sugar, stir well and pour into a dish to set, when set, cut into squares… it’s so delicious!!
For the chocolate I used half a toblerone (white) with one and half slabs baking chocolate.
And after I made mine I put mine in the fridge to set.
Recipe and Photo: Tracy Vohra
SPEEL KLEI
SPEEL KLEI
My dogter maak die resep vir kinders in haar klas.
2 koppies maizena
1 koppie haarversagmiddel (conditioner)
paar druppels koek kleursel
Gooi die versagmiddel in die bak, drup ‘n paar druppels kleursel daarby, meng die maizena by.
Meng dit totdat so dik blob vorm dit is sysagte klei en ruik vreeslik lekker.
Ons verpak dit in zip lock sakkies binne ‘n roomysbak.
Resep: Miemsie De Klerk Continue reading
YSTEE ENIGE GEUR
YSTEE ENIGE GEUR
6 sakkies rooibostee gekook in 8 koppies water
2 pakkies perske jellie
1 teelepel wynsteensuur (tartaric acid)
¾ koppie bruinsuiker gemeng
Gooi jelliemengsel by gekookte rooibostee en roer tot opgelos. Vul aan met water tot 5 liter.
Foto: Petré van Jaarsveld
CORNFLOUR SPONGE CAKE
CORNFLOUR SPONGE CAKE
3 eggs
125 g caster sugar
⅓ cup cornflour
½ cup flour
1 ½ teaspoons baking powder
2 tablespoons hot water
1 teaspoon melted butter
Preheat oven to 180°C. Grease and flour two 20 cm sandwich tins. Continue reading
ANYSBESKUIT KOEKSISTERS
ANYSBESKUIT KOEKSISTERS
1 kg Anysbeskuitdeeg http://www.foodloversrecipes.com/2016/05/petre-se-mosbeskuit/
Stroop:
5 koppies suiker
6 koppies water
1 steranys
3 kardemompeule
4 stukke nartjieskille
Kook stroop tot ‘n dun strooplagie op die lepel vorm, laat afkoel en sit in die vrieskas tot koud.
Maak die koeksisters en bak in warm olie.
Doop warm koeksisters in die koue stroop, pak op rakkie en verpak wanneer koud.
Foto en Resep: Petré van Jaarsveld
FIG LEAVES LIQUOR
FIG LEAVES LIQUOR
40 fig leaves
2 litres gin
2 litres water
1.5 kg caster sugar
crushed ice, to serve
Wash the fig leaves well and pat them dry. Put two-thirds of the leaves into a decanter/glass bottle or other large glass vessel. Pour over the gin and shake well to combine. Leave, uncovered, to infuse for 24 hours, then remove and discard the leaves. Strain the liquid through a muslin-lined sieve into a clean container and add half of the water.
Pour the rest of the water into a saucepan and add the sugar. Place over a medium heat and bring to just below the boil, stirring to dissolve the sugar. Remove from the heat. Continue reading
LORRAINE SE KERRIEWORTELS
LORRAINE SE KERRIE WORTELS
2 kg geelwortels
1 kg uie
2 x 500 ml witsuiker
50 ml matige kerrie poeie
50 ml mielieblom (ek sit so ‘n eetlepel meer in)
25 ml mosterd poeier
5 ml sout
750 ml wit asyn
Skil en sny die wortels in skyfies. Kook dit gewoon weg in soutwater tot sag, maar nie pap nie. Laat dit goed dreineer.
Skil en kap uie fyn. Bedek dit met kookwater en laat dit 15 minute staan. Laat dit goed dreineer.
Meng die suiker, kerriepoeier, mielieblom, mosterdpoeier en sout. Voeg die asyn by en meng goed. Verhit die mengsel tot kookpunt. Voeg die wortels en uie by, meng en laat opkook.
Skep in gesteriliseerde flesse en verseël.
Resep en Foto: Lorraine de Vries
BABY SPINACH SALAD WITH HONEY ROASTED BUTTERNUT SQUASH AND PUMPKIN SEEDS
BABY SPINACH SALAD WITH HONEY ROASTED BUTTERNUT SQUASH AND PUMPKIN SEEDS
500 g butternut squash, peeled and diced
1 tablespoon olive oil
1 tablespoon honey
kosher salt and freshly ground black pepper
For the vinaigrette:
1 ½ tablespoon olive oil
1 ½ tablespoon white balsamic vinegar
1 tablespoon honey
½ tablespoon minced shallots
2 teaspoon Dijon mustard
salt and fresh black pepper Continue reading
