CHICKEN SCHNITZELS WITH HOMEMADE CHEESE SAUCE


CHICKEN SCHNITZELS WITH HOME MADE CHEESE SAUCE
Chicken Schnitzels with homemade cheese sauce, roasted baby potatoes butternut and baby marrow in garlic and brown onion soup powder. Delicious and so simple!!!!! Use either prepared schnitzels bought from grocer or prepare your own.
Chicken
4 – 6 prepared schnitzels OR
Own schnitzels (slightly beaten):
2 eggs, whisked for dipping
flour, for dipping
bread crumbs or cornflakes crumbs, for dipping
Vegetables
1 medium fresh butternut, cut into cubes
1 packet fresh baby marrows (6-8 marrows), sliced or cut into rounds
± 12 -16 baby potatoes cut into halves or quarters depending on size, drizzled with 1 tablespoon olive oil
1 tablespoon crushed garlic
thyme and salt to taste
1 packet of brown onion soup powder
milk or cream (optional)
Cheese sauce
2 heaped tablespoons (30-45 ml) flour/maizena
2 tablespoons (30-45 ml) butter/margarine
200 ml milk
grated cheese (± 60-80 g or to taste)
pinch of salt and black or white pepper
(some quantities estimated by Wadi)

Chicken:
Preheat oven to 180-190 °C. Either bake already crumbed schnitzels in oven for 20-25 min (can put in frozen) OR take the unprocessed chicken fillets, beat slightly, dip in 2 whisked eggs, then once in flour, quite a thick coating, then again in egg, and then in either bread crumbs or cornflakes crumbs.
Vegetables:
Mix in baking oven pan: fresh butternut, cut into cubes, fresh marrows sliced or cut into rounds, baby potatoes cut into halves or quarters depending on size, drizzled with olive oil, crushed garlic, thyme and salt. Bake for 1 hour or until vegetables are semi-soft. Mix brown onion soup with a bit of hot water and a little bit of cream or milk (optional) and pour over vegetables. Bake for another 20-30 minutes or until vegetables are very soft.
Cheese sauce:
Heat up pan, add butter until melted. Once completely melted, turn the heat down slightly and add the flour, stir with fork or whisk briskly until it forms almost a ball shape until flour and butter are nicely combined, slowly start adding milk, keep stirring and keep on semi-low heat, amount of milk depends on thickness desired, add grated cheese and stir again. It is also up to you on the amount of cheese to add; I add a little milk afterwards just to thin out slightly as the sauce thickens quite quickly once off the heat. Add in a pinch of salt and some white or black pepper while stirring.
Serve and enjoy!
Recipe and picture by Jaylene Jay Ansley




SAMPIOEN PEPERSOUS


SAMPIOEN PEPERSOUS
1 ui fyn gekap
3 eetlepels botter
1/2 pakkie sampioene opgesny
3 eetlepels brandewyn
1 teelepel fyngemaalde gemengde peperkorrels
1 teelepels mosterdpoeier
1 koppie room
2 eetlepels pietersielie gekap
Opsioneel: maizena

Braai gekapte in die botter.
Voeg sampioene by en braai tot gaar.
Voeg brandewyn,  fyngemaalde gemengde peperkorrels en mosterdpoeier by.
Prut so minuut of wat en voeg room en fyngekapte pietersielie.
Laat so paar min prut en verdik met maizeina indien verkies.
Geur met sout na smaak.
Resep geplaas deur Linda Le Roux Swarts




EASY CUSTARD ALMOST LIKE ULTRAMEL

EASY CUSTARD ALMOST LIKE ULTRAMEL
1 tin condensed milk
1 liter water
150 ml custard powder

Mix water and condensed milk, stir well.
Make a paste with the custard powder mix all together.
Continue stirring over low-med heat till thick enough.
Serve hot or cold.
Recipe placed by Elize de Kock




PIETERSIELIE PESTO


PIETERSIELIE PESTO
bossie pietersielie
ongeveer ¼ koppie olyfolie
sout en peper
10 gemengde neute
5 songedroogde tamaties
pakkie saadjies (mens kry sulke peusel sakkies te koop)

Sit al die bestanddele behalwe olie in ‘n voedsel verwerker en maak fyn. Gooi dan die olie bietjie vir bietjie by tot dit vir jou reg lyk. Ek hou van myne loperig.
Sit in potjie en bêre in yskas.
Lekker op vis ook.
Resep en foto: Marian van Deventer




KETO MAYONNAISE


KETO MAYONNAISE
1 egg yolk
1 tablespoon dijon mustard
240 ml avocado oil or light olive oil
2 teaspoons white wine vinegar or lemon juice

Bring the egg and mustard to room temperature in advance.
Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream.
The mayonnaise should begin to thicken.
Continue to mix until all the oil has been added and the mayonnaise has set.
Add vinegar or lemon juice.
Mix some more and season with salt and pepper.
Taste, and adjust seasoning, and perhaps add more vinegar or lemon juice.
Let the mayonnaise rest in the fridge before serving, this allows the flavor to develop and gives the mayonnaise time to thicken.
Resep: Hailey Bunge




ONGEKOOKTE RISSIE SOUS


ONGEKOOKTE RISSIE SOUS
My chillie resep. Lekker en kook dit glad nie.
20 rooi rissies
4 uie
8 knoffelhuisies
1 groot blik appelkooskonfyt
¾ koppie Worcestersous
2 eetlepels asyn
1 eetlepel sout

Maal rissies, uie en knoffelhuisies fyn. Voeg res van bestanddele by. Meng goed en gooi in flesse. Verseël.
Resep: Stephanie Kriel




PORTUGUESE ESPETADA – BEEF SKEWERS


PORTUGUESE ESPETADA – BEEF SKEWERS
400 grams beef tenderloin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole onion, finely diced peel onion first
1 handful fresh parsley
4 cloves garlic cloves
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 leaves fresh bay leaves

Cut meat into 2 inch cubes.
Combine oil, vinegar, parsley, garlic, salt, pepper and bay leaves.
Add the beef and toss thoroughly to coat. Marinate in the fridge for 4 to 6 hours.
Remove the beef and bay leaves from marinade and thread onto skewers.
Grill on a high heat for 2 to 3 minutes.
Baste the Espetada’s with any remaining marinade during cooking.

Portuguese Chimichurri Sauce Molho Cru:
1 whole onion small, finely diced
3 whole garlic cloves, finely diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch salt
1 pinch pepper
0.5 pinch paprika
1 whole red chilli, fresh deseeded and finely chopped
0.5 bunch fresh parsley, finely diced

Mix all ingredients together, add salt and pepper to taste.
Store in refrigerator for 2 hours or overnight for the flavours to absorb.
Serve with Espetadas.
Recipe posted by: Amanda Conradie
Photo:  Louise Robinson  – onderste foto:  Chillies gekap en garlic en toe net olyf olie oor gegooi. Dis so ‘n ekstra vir die pizza.




BORRIE KAASSOUS


BORRIE KAASSOUS
2 eetlepels koekmeel
1 mespunt borrie
sout en peper na smaak
halwe teelepel fyn knoffel
2 eetlepels botter
ongeveer 300 ml melk
gerasperde kaas na smaak

Smelt die botter in ‘n kastrol en braai die knoffel daarin. Giet die melk daarby en bring tot kookpunt. Meng die borrie en sout en peper goed deur die meel en voeg by die melk. Klop deeglik tot mooi glad en gaar. Meng die kaas by en skep oor gaar groente.
Resep geplaas deur Susan Forbes Pieters
Foto: Susan Forbes Pieters




VINNIGSTE MAYONNAISE


VINNIGSTE MAYONNAISE
1 eier
2 eetlepels asyn ( 30 ml) (of na smaak)
1 eetlepel mosterd (15 ml) (aangemaak)
Sout en peper na smaak
1 teelepel droë dille  (5 ml) (of vars as jy het!)
Canola/sonneblomolie (omtrent 250ml)

Gooi al die bestanddele in ‘n regop maatbeker, en voeg olie by tot by die 300 ml merk. Gebruik jou “stick blender” en meng vir 5-10 sekondes.
Pas geurmiddels aan en geniet!
Resep en foto: Ilze Garbers Jacobs
Nota: Gewone mayonnaise resepte (vir klitser of voedselverwerker) moet jy die straaltjie olie geleidelik byvoeg terwyl jy klits, anders skei dit. Hierdie resep MOET jy met ‘n stick blender maak, anders werk dit nie.

Homemade Mayonnaise
1 egg
2 tablespoons vinegar
1 tablespoon mustard (homemade)
Salt and pepper to taste
1 teaspoon dry (or fresh dill)
About 1 cup (250 ml) Canola/Sunflower oil

Mix all the ingredients except the oil in a measuring cup, add the oil  up to the 300 ml mark. Use stick blender and mix for 5-10 seconds.
Adjust the flavourings to taste and enjoy. Can store in fridge for about 2 weeks.
Recipe translated by Michelle Swart




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