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Author Archives: snuggy

VEGGY PASTA ALA IZA

Posted on by Posted in Pasta Leave a comment


VEGGY PASTA ALA IZA
Boil some fresh asparagus (cut into 3 cm pieces) in salt water until soft. Drained the asparagus.
Sautéed ½ onion (finely chopped) and a teaspoon of garlic in olive oil.
Add:
2 baby marrows (sliced)
about 3 x 10 cm sticks of celery (chopped)
2 medium sized carrots (chopped)
½ a red pepper (diced)

Sauté until soft – about 15-20 minutes. Add about 15 savoury tomatoes (cut in half) and added the asparagus.
Sauté for a few minutes.
Add one tin of cream and loads of course black grinded pepper and salt to taste.
Cook the pasta (I used linquine) while preparing the sauce and drain.
Add the pasta sauce to the pasta. Add about two table spoons of chopped fresh parsley and about 3 heaped tablespoons of grated Parmesan.
Stir through and serve!

Photo: Iza Hennekom Laubser

MAKLIKE MELTING MOMENTS

Posted on by Posted in Klein Koekies, Tertjies / Biscuits, Tartlets Leave a comment


MAKLIKE MELTING MOMENTS
1 koppie botter
½ koppie versiersuiker
1 teelepel vanilla essense
1 ½ koppie meel
½ koppie mielieblom
1/8 teelepel sout

Klits die suiker en botter saam. Sif die droë bestanddele saam. Meng die meel en botter mengsel saam. Rol balletjies. Druk plat met vurk. Bak tot ligbruin teen 180°C.
Jy kan dit ook deur ‘n pypsak sit soos die eerste foto.
Foto: Monique van der Merwe

CREAMY CHICKEN AND BROCCOLI PASTA

Posted on by Posted in Hoender/Chicken, Pasta Leave a comment


CREAMY CHICKEN AND BROCCOLI PASTA
300-400 g chicken breasts, chopped into 1.5 cm pieces
salt and pepper
1 tsp dried thyme (or other herbs and/or spices of choice)
250 g pasta, uncooked
1 ½ cups / 375 ml chicken stock, preferably warmed
2 cups / 500 ml milk, preferably warmed
1 large garlic clove, chopped
1 – 2 tbsp /15 – 30 g butter
1 large broccoli or 2 medium broccoli or cauliflower, broken into small to medium florets
100 – 150 g / 1 – 1.5 cups grated cheddar
¼ cup / 35 g flour Continue reading→

VINNIGE PERI PERI HOENDERLEWERTJIES

Posted on by Posted in Hoender/Chicken, Lewer/Liver Leave a comment


VINNIGE PERI PERI HOENDERLEWERTJIES

2 x 500 g hoenderlewer bakkies

Braai met olyfolie en botter tot heerlik bruin. Geur met sout peper na smaak en teelepel witasyn.
Braai tot gaar en voeg Spur se peri peri sous na smaak by en smoor vir so paar minute.
Bedien op wit rys garneer met kruisment blare, dit is vinnig en smaaklik, bedien met ‘n heerlike rooi wyntjie!🍹

Foto: Ronelle Jacobs

JOHAN SE DURKY SOUS

Posted on by Posted in Souse / Sauces Leave a comment


JOHAN SE DURKY SOUS
3 pakkies x 7 g crushed chilies met voedselverwerker fyner geslaan
20 ml baie fyn gekerfde uie
15 ml fyn knoffel vlokkies
50 ml bruin suiker
7.5 ml sout
5 ml paprika
7.5 ml mielieblom
300 ml water
200 ml wit asyn
2.5 ml olyf olie

Gooi alles saam in pot, roer en bring tot kook sodat suiker oplos. Laat prut vir 10 minute op lae hitte. Laat afkoel en bottel. Geniet dit.
Nota:  Dit brand nie is, net pikant. As jy wil hê hy moet brand gooi rooi peper (Cayenne pepper) of Peri Peri by.

Foto: Johan Coetzee

DREAS CHRISTSTOLLEN

Posted on by Posted in Kersfees Resepte/ Christmas Recipes, Vrugtekoeke / Fruit Cakes Leave a comment


DREAS CHRISTSTOLLEN
Ingredients for 2 Christmas stollen weighing between 1.3 and 1.5 kg.
This stollen tastes super juicy and should be stored for at least 4 weeks before it is cut.
On the eve: Pour the raisins, citrons, candied orange peel and almonds with the rum and cover. Let stand overnight.

2 vanilla pods
1 kg of flour + 200g of flour
100 g fresh yeast
100 g sugar
grated peel of an untreated lemon
400 ml lukewarm milk
1 teaspoon salt
400 g soft butter + 150 g to brush
100 g chopped almonds
80 g of lemon zest, diced
80 g of orange zest, diced Continue reading→

SWEET AND SOUR BEANS

Posted on by Posted in Slaaie / Salads Leave a comment


SWEET AND SOUR BEANS
250 g sugar beans
2⁄3 cup brown or white sugar
1⁄3 cup brown or white vinegar
2 -3 tablespoons Maizena
salt and pepper to taste (I used freshly black pepper as well as a pinch of white pepper)

Soak the beans overnight in about 4 cups of water.
Cook the beans till soft.
Keep the beans covered with liquid all the time while cooking.
Rinse the beans frequently while cooking.
Mix the maizena with the vinegar and add to the beans together with sugar.
Salt and pepper to taste.
Cook a few minutes more to thicken the sauce.
Serve hot or cold, but mine taste better cold!
Photo: Amanda Conradie

BANTING LOW CARB PAMPOEN KOEKIES

Posted on by Posted in Lae Koolhidraat Resepte / Low Carb Recipes Leave a comment


BANTING LOW CARB PAMPOEN KOEKIES
300 g pampoen
80 ml klapper meel
15 ml Xylitol
knippie kaneel
1 eier

Kook pampoen tot gaar en laat afkoel. Meng ander bestanddele by en bak in bietjie botter tot ligbruin. Strooi Xylitol en kaneel oor terwyl warm.
Heerlik saam met ‘n gebakte hoender borsie (been in en vel aan, besprinkel met sout, peper, paprika, Italian kruie en gebak in oond vir 45 minute) en groen boontjies met spek om (in die oond gebak in hoender se olie/vet vir 30 minute).
Foto: Chireen Buitendag

 

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Disclaimer | We do not claim that these recipes or photos are proprietary to us. We have just found these on the web