“NOUGHTS AND CROSSES” MET AARTAPPELS


“NOUGHTS AND CROSSES” MET AARTAPPELS
Vanaand se oudurfie het uitgeloop op noughts and crosses, nie ek of vroulief het die tjips rondte gewen nie, maar dit was nog ‘n uitdaging.
Sny die aartappels met ‘n snyer in ronde skywe en druk ‘n gat in die middel van die skyf, ek het sommer my metaal “tot measure” gebruik.
Sny die ander skywe sodat dit ‘n x vorm.
Bak dan die aartappel in warm olie tot mooi goudbruin, ek het sommer my rooi pannetjie oppie kole daarvoor ingespan.
Trek dan die baan op ‘n houtbord met tamatiesous en “let the games begin”.
Doop die tjips in die tamatiesous en geniet dit.
Idee en foto: Gideon Louw




TOEBROODJIE IDEE


TOEBROODJIE IDEE
Rol die sny brood uit met ‘n glas. Sny in ‘n driehoek, punt na bo. Smeer enige iets na wense daarop en rol van groot na klein.
Idee geplaas deur Annie Moule
Foto: Annie Moule




MAKLIKE MIDDAGETE VIR ‘N KLEUTER


MAKLIKE MIDDAGETE VIR ‘N KLEUTER
Lunch vir n picky toddler…
vrugte, kaas & hoender vienna kebabs met
Nutella dip:
1 koppie double cream plain joghurt,
1/2 koppie naughty nutella).

Bedien met vars pynappel & wortel sap.

BRON: Lelane Van Der Walt‎




FUNFETTIE PLAATKOEKIES

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FUNFETTIE PLAATKOEKIES
2 eiers
125 ml suiker
250 ml melk
30 ml botter
500 ml koekmeel
20 ml bakpoeier
2.5 ml sout
125 ml funfetti sprinkels

Meng eiers en suiker en voeg 125 ml melk en botter by. Voeg droe bestanddele by en res van die melk by. Meng goed. Gooi sprinkles by en bak tot gaar in pan met bietjie olie.

Sous
150 ml gewone yogurt – dubble thick werk beste
Karamel essence
30 ml versiersuiker
5 ml melk

Meng saam en gebruik tussen plaatkoekies en bo-oor. Versier met vars vrugte
FOTO: ADRI REDELINGHUYS




DALEEN SE TWO MINUTE NOODLE MUFFINS

two minute noodle muffinstested
DALEEN SE TWO MINUTE NOODLE MUFFINS
6 eiers geklits
2 pakkies two min noodles gaar gemaak, en laat staan
gekapte ham bietjie gerasperde kaas en eier bo.oor gegooi en vir 15min in vooraf warm oond gebak by 200gr tot ligbruin en eier gestol

RESEP EN FOTO: Daleen Terblanche




BART SE HOTDOGS MET ‘N VERSKIL

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BART SE HOTDOGS MET ‘N VERSKIL
Vandag anner tipe Hotdogs gemaak.
Cheddar, Mozzerela kaas en kaas en uie tjips gemeng.
Sny die boonste korsie van ‘n sny vars brood af.
Rol hom plat met ‘n koekroller.
smeer hom mostert of mayo of wat jy van hou, maar nie tot heel by die korsielose punt nie.
Plaas ‘n warm gemaakte/gebraaide vienna of dun cheesegriller binne in, en rol op.
Seel die las met botter, en smeer sommer die hele buite kant biekie botter.
Rooster oor lae hitte op die vuur, of riffel pan.
Dit gaan eintlik gou, en nie net die kinners smul daar aan nie!

FOTO EN RESEP: Bart Van Wyk




CHEESE AND BACON CHIPS

Kaas en spek chipstestedkaas-en-spek-skyfies
CHEESE AND BACON CHIPS
6 large potatoes
250g bacon
1 onion
Cheese Sauce
2 tablespoons butter
2 cups milk
1 dessertspoon Mazeina
2 cups grated cheese
Salt and pepper to taste

Heat butter and milk in microwave till butter has melted.
In a cup mix the maziena with some milk and add to the warm butter and milk and mix.
Heat in the microwave till the sauce starts to thicken, remove from the microwave and add the salt, pepper and cheese and mix together.
Heat again carefully till cheese has melted. Serve.
RECIPE: Monique Dunhin
PHOTO: Cecil Dunhin
2nd Photo: Suemeria Nel




FIVE FANTASTIC BABY FOOD RECIPES

FIVE FANTASTIC BABY FOOD RECIPES
Below are five of her recipes, all of them suitable for children from six months old.

Chicken purée with carrots and apple
1/2tbsp. olive oil
1/2 small onion, peeled and chopped
350g carrots, peeled and sliced
250ml unsalted chicken stock or use water with a bay leaf
1 chicken breast (approx. 125g)
1 small apple, cored, peeled and chopped

Method
Heat the olive oil in a saucepan and sauté the onion till softened. Add the sliced carrots, pour over the chicken stock or water and bay leaf and bring to the boil. Reduce the heat, then cover and cook for 10 minutes.
Cut the chicken into pieces and add to the carrots, together with the chopped apple, and continue to cook for 10 minutes. Remove the bay leaf if necessary. Purée in a blender. Freeze the remainder in individual portions.

Beef and sweet potato
20g butter
1 leek, washed and sliced (approx. 150g)
125g braising steak, cut into cubes
1 tablespoon flour
100g button mushrooms, sliced
275g sweet potato, peeled and chopped
250ml chicken stock
Juice of 1 orange (about 120 ml)
Method
Melt the butter in a flameproof casserole and sauté the leek for about 4 minutes until softened. Roll the meat in the flour; add to the leek and sauté until browned. Add the mushrooms and sauté for 1 minute. Add the sweet potato, stock and orange juice. Bring to the boil and transfer to an oven preheated to 180°C for 1½ hours or until the meat is tender. Blend to the desired consistency using as much of the cooking liquid as necessary.

Leek, sweet potato and cauliflower purée
12g unsalted butter
25g leek, washed and sliced
Half a small sweet potato cut into chunks (150g peeled weight)
250ml boiling water
75g cauliflower cut into florets
30g grated cheddar cheese
Method
Heat the butter in a pan and add the leek. Sauté gently for about 3 minutes until softened. Add the sweet potato, pour over the boiling water and cook for 5 minutes. Add the cauliflower, cover and continue to cook for 5 minutes. Blend the vegetables in a blender, together with the grated cheese.

Peach, apple and strawberry purée
1 apple, peeled, cored and chopped
2tbsp. apple juice or water
115g ripe strawberries, hulled
1 ripe peach, skinned, stoned and sliced
1tbsp. baby rice
Method
Put the chopped apple into a saucepan with 2tbsp. water or apple juice. Cover and simmer for 5 minutes. Add the strawberries and peaches and cook for 2 to 3 minutes. Blend until smooth and stir in the baby rice.

Apple and plum with berries
2 sweet eating apples (e.g. Pink Lady)
2 ripe plums, skinned, stoned and diced
55g blueberries
2tbsp. water or pure apple juice
Method
Put the apples, plums and blueberries in a saucepan with the water or juice. Heat until bubbling, reduce the heat and simmer for 7 to 8 minutes until really tender, adding a spoonful more water or juice if necessary. Blend the fruit to a purée in a food processor, or place in a bowl and use a hand blender. Freeze in individual portions.




TUNA COUSCOUS

tuna couscous
TUNA COUSCOUS
100g couscous
100ml hot chicken stock or water
½ can tuna in sunflower oil, drained
Handful stoned black olives, finely chopped
4 cherry tomatoes, finely chopped

For the dressing

Freshly squeezed juice of ½ lemon
3 tbsp olive oil
1 tsp honey

METHOD
01.Put the couscous in a bowl, pour over the hot stock or water, cover and leave for 10 minutes. Once the grains of couscous have absorbed all the liquid, fluff them up with a fork. Stir in the tuna, olives and tomatoes.
02.Place all the ingredients for the dressing in a screw-top jar, secure the lid and shake together. Stir into the couscous. Transfer to a plastic container and chill until ready to take to school.

SOURCE AND PHOTO: Lelane Van Der Walt




EASY CHICKEN SOUP

EASY CHICKEN SOUPtestedEASY CHICKEN SOUP2
EASY CHICKEN SOUP
Easy chicken soup that toddlers/kids/adults love with this cold weather.
Add chicken soup to 1 liter water, boil, add Tortelinni (half packet for 2 toddlers who love tortellini). After 10 minutes add any other small pasta type like broken spaghetti, small tubes as on photo or rosemarino (looks like flattened rice). After 8 minutes add the chick peas and a pinch of white pepper. Add a bit of fresh parsley if you have.
Done!
When you scoop it into a bowl add some grated cheese. Preferably parmesan! But cheddar will also do.
Yummie! Serve with any type of baked bread (to dip).

NOTE:  The more pasta your add the ticker your soup is and easier to eat for toddlers. I use half packet of Tortelinni and cup of other small pasta.
Add another packet of soup and extra water if you making this for more then 2 persons

RECIPE AND PHOTO: Tamara La Marca