MARTINS CHEESE MACARONI BAKE
1 packet macaroni cooked
In little oil fry
1 kg lean mince till brown
Then put in
1 diced carrot
2 diced potato
1 large onion
1 celery stick
Fry all till tender
Add 2 cans diced tomatoes Continue reading
Author Archives: Nicolette Papas
VAN DER SPUYTJIES
VAN DER SPUYTJIES
1 koppie koekmeel
1 teelepel bakpoeier
¼ teelepel sout (1.5 ml)
¼ teelepel suiker (1.5 ml)
60 ml botter
1 eier
nog botter gesmelt
kaneel en suiker Continue reading
CARLOS’S BUTTERNUT SOUP
CARLOS’S BUTTERNUT SOUP
3 large butternuts, chopped
1 large onion. chopped
2 medium carrots , chopped
I garlic clove
2 large potatoes, chopped
1 table spoon rahja med curry powder
salt and pepper to taste
Put in a pot and cover with water just to cover the veggies boil till soft and use a electric stick blender and blend till smooth. Then add 250 ml fresh cream.
Recipe: Carlos Pita
ELAINE’S MOM’S BUTTERNUT SOUP
ELAINE’S MOM’S BUTTERNUT SOUP
45 g margarine or butter
2 medium onions roughly chopped
1 medium butternut diced in 1 cm cubes
5 ml curry powder
pinch of nutmeg
1 apple (granny smith) peeled and diced
10 ml flour
1 orange juice and rind
500 ml chicken stock
500 ml hot milk
salt and pepper to taste Continue reading
KRAPFEN AUSTRIAN FILLED DONUTS
KRAPFEN AUSTRIAN FILLED DONUTS
¾ cup warm milk
4½ tablespoons (60 g) granulated sugar
1¾ teaspoons (5.25 g) active dry yeast
3 egg yolks from large eggs
4½ tablespoons (60 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 teaspoons rum (any will do)
¾ teaspoon fine salt
375 g all-purpose flour plus up to 2 tablespoons (15 g) more if you are kneading by hand
vegetable oil (you will need at least 2 cups, usually more depending on the size of your pan)
about ¾ cup (150 g) smooth, fine-textured apricot jam – not chunky (stir in 1 teaspoon rum if you like)
confectioners’ sugar Continue reading
GARNALE MET PITTIGE RYS
GARNALE MET PITTIGE RYS (PRAWNS)
Garnale:
12 king prawns, koppe af en “deveined”
knoffelbotter vir braai
1 teelepel pietersielie
1 teelepel gekneusde knoffel
Braai in groot pan tot pienk van kleur.
Pittige rys:
olie vir braai
1 ui, klein blokkies gesny
½ rooi soetrissie, in blokkies gesny Continue reading
KAPOKAARTAPPELS EMPANADAS
KAPOKAARTAPPELS EMPANADAS
Vanoggend na ek wildspasteitjies gemaak het, gebruik ek die oorblywende stukkies winkel pastei (puff) deeg en maak Empanadas. Helfte springbok vulsel en ander helfte, oorskiet 1 koppie kapokaartappels. Bak in olie tot bruin en geniet, heerlik gedip in sous van jou keuse. My man en kleinkinders sê die tuna was vir hul die lekkerste. Hulle is maar net deurgeëet aan die wild. Jy kan enige vulsel gebruik, the sky’s the limit. My dogter hou weer van kaas, jalenpinos en suikermielies.
1 rol “puff Pastry”
Tuna Vulsel:
1 koppie kapokaartappels
1 blik tuna
mayonnaise of peri peri sous na smaak
skoot suurlemoensap
visspeserye Continue reading
MARSHMALLOW FLUFF FUDGE
MARSHMALLOW FLUFF FUDGE
2 ½ cups white granulated sugar
¾ cup butter
2/3 cup evaporated milk
12 ounce package (2 cups) semi-sweet chocolate chips
7 ounce jar marshmallow cream (also called marshmallow fluff)
1 teaspoon vanilla
Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.
In a 3 quart heavy saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.
Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don’t burn your fingers off – it should be boiling the full 5 minutes. Stir constantly.
When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well. Immediately pour into the prepared pan.
Let cool to room temperature. (Good luck with that)
Slice and serve! Store on the counter covered.
Recipe: Debbie Edwards
PUMPKIN AND SWEET POTATO (KUMARA)
PUMPKIN AND SWEET POTATO (KUMARA)
2 cups square sliced sweet potatoes (kumara)
2 cups square sliced pumpkin
½ cup (or more) streaky bacon
1 teaspoon crushed black pepper
1 tablespoon brown sugar
½ teaspoon cinnamon
Boil potatoes till soft, remove and drain.
Boil pumpkin till soft, remove and drain.
Fry bacon till brown, then add everything together in the pan and fry together for 5 min.
Recipe and photo: Garry Landman
VEGAN CURRIED POTATO AND SPINACH QUICHE
VEGAN CURRIED POTATO AND SPINACH QUICHE
CRUST:
250 g cake flour
1 tsp chives, finely chopped
2.5 ml salt
pinch of pepper
125 ml coconut oil, melted
2 tbs cold water
FILLING:
1 tbs olive oil
1 large red onion, chopped
3 medium potatoes, peeled and diced Continue reading
