ITALIAN PIZZA BASE


ITALIAN PIZZA BASS
500 g self raising flour
1 teaspoon salt
1 sachet of instant yeast
325 ml luke warm water

Mix all together and knead for 5 minutes. Allow to rise for 30 minutes and knead again. Divide into two and roll out thin (each about 40 cm). Add some olive oil on top, then some passata. Cover with mozzarella, then bacon, peppers and mushrooms, or whatever you like. Bake at 240°C in oven for about 15 minutes.
Another good topping is, in a bowl combine shaved or peeled courgette, maybe about 5 small ones, a handful of parmesan cheese, squeeze of lemon juice and some zest, either chilli flakes or the Ina Paarman chilli and salt, a big teaspoon of crushed garlic, salt and pepper.
mix together then add above the mozzarella BUT do not put passata or tomato mix on this one.
Recipe: Graeme Patterson




EASY VANILLA CUPCAKES


EASY VANILLA CUPCAKES
2.5 cups all purpose flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 tablespoon vanilla extract
2 large eggs
1 cup water

Preheat oven to 176°C and line trays with cupcake cups.
In mixing bowl mix together the flour, sugar, baking powder and salt. Set aside.
In a seperate bowl mix together the milk, vanilla extract and eggs.
Now add the wet ingredients to the dry ingredients till all is combined, slowly start adding the water.
Mixture is runny!
Fill cups about halfway with mixture and bake for 15-17 minutes.
Photo: Lize Van Jaarsveld
ICING
http://www.foodloversrecipes.com/2014/09/heerlike-versiersel-op-die-stoof/




PASTEI DEEG


PASTEI DEEG
625 g margarien
6 koppies meel
½ teelepel kremetart
1 ½ teelepels sout
3 eiergele
60 ml wit asyn
¾ koppies yswater

Vryf die margarien in die meel in. Meng die kremetart en sout in.
Meng die water en asyn. Klits die eiergele by.
Voeg die eiermengsel by die meelmengsel en maak ‘n deeg aan.
Vou die deeg toe in kleefplastiek en laat dit rus vir so 6 ure.
Rol die uit en vorm pasteie met enige vulsel van jou keuse.
Bak teen 180°C tot mooi bruin.
Foto: Petro Kloppers




“SOUSBONE” FOR ONE


SOUSBONE FOR ONE
1 cup dried sugar beans
water
1 tablespoon cornflour (to thicken sauce)
1 tablespoon sugar
1 tablespoon vinegar
½ – 1 teaspoon salt
white pepper to taste

Sort through the beans to remove any discoloured or damaged beans and small pebbles.
Rinse the beans and soak overnight in tap water.
Drain the beans and rinse well.

Cover beans with water in a saucepan and simmer slowly until the beans are soft. This will take at least 2 hours, but might take longer. Add more boiling water if necessary to keep the beans moist.
To thicken the sauce, mix a tablespoon flour or cornflour and a little water into a smooth paste, stir into the beans.
Add vinegar, sugar and salt and simmer for another 10 minutes.
It can be served warm, or bottled for future use.
Recipe posted by Wayne Dugmore




SLOW COOKER BEAN SOUP


SLOW COOKER BEAN SOUP
2 cups of beans, soaked overnight
soup meat, to taste
1 carrot, grated
1 potato, grated
1 onion, grated
1 pottle beef stock

Added all the ingredients in the slow cooker. Cover with water. Cook on high for 8 hours.
Photo: Tracy Vohra

 




TUNA EN SAMPIOEN PASTA


TUNA EN SAMPIOEN PASTA
½ pak gnocchi pasta
1 blik tuna
1 blik sampioene
1 eetlepel Ina Paarmans hoender speserye
1 eetlepel Ina Paarmans cajun speserye
1 pakkie Royco cheese, ham and mushroom pasta sous
2 eetlepels soet rissie sous
knoffel botter

Maak pasta soos normaalweg gaar.
Verhit die knoffel botter in ‘n pan tot gesmelt. Gooi die blik sampioene en die speserye in en braai. Voeg die blik tuna by en braai verder. Gooi die soet rissie sous by en haal van plaat af.
Meng die tuna en gaar pasta goed saam.
Maak die sous aan en meng by die pasta gereg in.
Foto: Suzaan Steenberg




MAKE YOUR OWN SANDING SUGAR

MAKE YOUR OWN SANDING SUGAR
sugar – I usually use 1/3 cup
food coloring

Pour your sugar into a plastic bag.
Add in a few drops of food coloring. Remember to start small. Add one or two drops in at a time. You can always add more color but you can not take it out.
From the outside of the bag, mix the sugar and food coloring around until all the sugar is dyed.
Repeat for how ever many colors you need. Store in an airtight container.
Recipe posted by Elize de Kock




GINA SE MA SE MAYONNAISE


GINA SE MA SE MAYONNAISE
1 eier
1 eetlepels asyn
½ teelepel sout
1 teelepel mosterd poeier
1 eetlepel suurlemoensap
1 koppie olie

Meng eier (wit en geel) vir 20 sekondes in voedselverwerker.
Voeg asyn, suurlemoensap, sout en mosterd by. Blits weer vir 20 sekondes. Voeg olie in dun straal by tot alles gemeng is. Voeg nog sout en suurlemoen sap by volgens smaak.
Ek het ook bietjie vars peper bygevoeg.
Foto: Gina Fasen Viljoen




PRUTPOT VARK STOWEGEREG


PRUTPOT VARK STOWEGEREG
4 groot vet vark tjops
1 groot uie
1 eetleppel suurlemoensap
1 teeleppel asyn
1 eetleppel mild and spicy kerrie poeier
1 eetleppel Worcestersouspoeier
sout volgens smaak
6 wortels, in blokke gesny
2 tamaties
7 klein aartappels, of meer as jul verkies
3 klein bolle kool, ook gesny
1 blikkie Miami boerie relish (tomato with garlic)
1 blikkie heelpit mielies
1 pakkie Royco Rich and Beefy Stew Mix
1 pakkie Royco BBQ Oxtail Stew Mix

Was die vleis goed in sout water af.
Sny vark tjops in blokkies en pak in prutpot.
Gooi suurlemoen, asyn, sout, kerrie poeier en uie bo op vleis.
Gooi nou kookwater oor vleis tot net toe, plaas prutpot op “hoog”
Wag dat die vleis begin kook, neem tyd vir so uur en ‘n half of net tot dit bietjie sagter is.
Sit al die groente bo op die vleis en kook tot dit gaar is.
Meng nou die stew mix in 2 eetlepels koue water en roer deur.
Sprinkel die BBQ oxtail mix bo-oor.
Sit die deksel terug en laat dit deur kook tot sous verdik het.
Sodra die sous reg is meng dit deur.
Bedien saam met rys.
Foto: Toekie Bosch




HOENDER IN ROMERIGE WITWYNSOUS


HOENDER IN ROMERIGE WITWYNSOUS
1 ui gekap
1/4 groen soetrissie gekap
1.2 teelepel knoffel gekap
1/3 pakkie sampioene gekap
1/3 pakkie gerookte spek in stukkies gesny
Grof gemaalde swartpeper, sout, oreganum en basilliekruid na smaak
3 hoender fillette in repies gesny
1/4 koppie witwyn
1 1/2 koppies room

Braai ui, soetrissie, knoffel, sampioene, gerookte spek, peper, sout, oreganum en basillikruid tot uie deurskynend is. Voeg hoender by en braai goed deur. Voeg witwyn by en kook goed deur. Voeg room by en prut tot ‘n dikkerige romerige sous vorm.
Foto: Petré van Jaarsveld