Resepte / Recipes - Page 3 of 1940

VLA SOOS ULTRA MEL

VLA SOOS ULTRA MEL
Like box custard
150 ml custard powder
cold water
1 liter boiling kettle water
1 tin (397gr) condensed milk
5 ml vanilla essense
Mix the custard powder with little cold water to a paste. Pour boiling water over custard mix and stir well. Put condensed milk in and stir till it thicken. Put vanilla essence in stir again. Its about 1.2 liter custard. After custard is done you can put it microwave for few minutes. Not nessesary to do it. Very nice.

Recipe: Julia Venter Continue reading→

INGELEGDE KNOFFEL

INGELEGDE KNOFFEL
1 kg skoongemaakte knoffel – lê in koue water vir 2 ure en vryf skilletjies af
Kook in water wat net die knoffel bedek vir 2 minute.
Dreineer.
Pak in botteltjies.

KOOK SAAM
1 ½ koppie suiker
2 koppies asyn
knippie sout
Gooi oor knoffel en seël bottels. Die belangrikste van knoffel inlê, is om slegs stainless steel of erde potte te gebruik.
GEEN alliminium ens nie!
Chemiese reaksie vind plaas met elemente in water soos koper, yster ens en dit is wat knoffel verkleur en groen, blou of pers maak.
Gebruik SLEGS gedistileerde water en jou produk gaan pragtig wit bly!
Ons gebruik battery water.
As jy wil pickle, kan jy pickling spice by sit. So teelepel.

Resep: Christine Cotter

INGELEGTE KNOFFELPIEKELS

INGELEGTE KNOFFELPIEKELS
2 koppies wit asyn
2/3 koppies witsuiker
1/2 teelepel mostertsaad
1/2 teelepel selderysaad
4 koppies geskilde heel knoffel
Rooi soetrissie(opsioneel)
Plaas asyn en suiker in kastrol en knoop mosterd en selderysaad in gaasdoek toe en kook vir 5 min saam. Laat afkoel. Haal gaasdoek met spesery uit en verhit weer.
Sit knoffel en peppers by en kook stadig vir 5 min.
Bottel warm en laat vir paar weke staan voor gebruik. Baie lekker.
Resep: Lorett Brittnell

BEESHART RESEPTE

GESTOPTE BEESHART:
1 beeshart
warm water
gemaalde vleis, na smaak
sout en peper, na smaak
fyn naaltjies, na smaak
1 ui, gekap en bruin gebraai
botter of vet
Sit hart vir drie ure in warm water. Sny hart aan eenkant oop en haal binneste van hart uit.
Meng gemaalde vleis, ui en speserye saam.
Stop hart met vleismengsel. Werk dit goed toe.
Smeer hart met botter of vet, maak toe in bakpapier wat met tou vasgebind is, en bak vir twee ure in matige oond.
Bron: onbekend.
Plasing: Jan Van Niekerk Continue reading→

TAMATIE, HOENDER EN RYSSLAAI

TAMATIE, HOENDER EN RYSSLAAI
400 g gekookte rys
300g gaar hoender in blokkies gesny
2 tamaties in wiggies gesny
3 spruit uie fyngesny
1/2 groen rissie fyn gesny
60 g feta kaas gekrummel
15 ml basilie kruid optioneel asook ‘n paar olywe vir mooi lyk.
Vir die slaaisous:
50 ml olie
10 ml suurlemoen sap Continue reading→

CREAM OF ANYTHING SOUP

CREAM OF ANYTHING SOUP
2 cups dry milk NOT Cremora or the likes
3/4 cup cornstarch
1/4 cup granulated chicken bouillon
1 teaspoon onion powder
1/2 teaspoon dry thyme
1/2 teaspoon dry basil
1/4 teaspoon pepper
Whisk until well mixed. Store. In airtight container.
To use
Add 1/3 cup mixture to 1 1/4 ups water, whisk together and cook until thickened.
This equals 1 can of cream soup. Add dehydrated veg of choice”

WHITE ONION SOUP POWDER MIX

WHITE ONION SOUP POWDER MIX
Roast white onions in the oven, cut in chuncks sprinkle salt and dry herbs over..
Put in the blender, sieve through and mix it in your flour roux ..like you will make a white sauce ..taste much better then store-bought one’s ..add some white pepper to your taste…

Recipe by Shanaaz Jacobs

KOEKIES, KARAMEL EN ROOMTERT

KOEKIES, KARAMEL EN ROOMTERT
• 250ml Orley Whip Dessert Topping (styf geklop)
• 1 blik karamel kondensmelk
• koekies van jou keuse (ek het tuisgebakte shortbread en crunchies gebruik)
Krummel die koekies lekker fyn.
Plaas helfde van koekies onder in ‘n bak.
Plaas ‘n laag room oor die koekies.
Plaas dan karamel kondensmelk oor die room. Dit sukkel so bietjie so ek het dit maar effe in gemeng in die room in.
Herhaal tot alles klaar is.
Sit in die yskas vir n paar uur of oornag en geniet
Resep en foto; Michelle van der Westhuiszen

CREAM OF CELERY SOUP

CREAM OF CELERY SOUP
“Ek het ongelukkig nie ‘n foto geneem nie, maar hierdie sop het ek oor en oor gebruik in die jare toe ons spyseniering gedoen het. Dit was altyd ‘n groot gunsteling.”
1 bunch of celery, washed and chopped
2 medium potatoes, diced
2 med to large carrots, diced
2 cloves of garlic, crushed
butter, for frying
1 packet thick vegetable soup powder
900 ml water
250 ml fresh cream
Sauté the vegetables for about 5 – 7 minutes in butter (it adds to the flavour).
Mix vegetable soup powder with the water and add to vegetables. Cook whilst stirring until vegetables are soft. Add 250 ml of fresh cream and slowly simmer until flavours have blended.
Try and make it a few hours before serving as the flavours get a chance to develop.
Keep it chunky.
Recipe: Annelie Imbrailo.
Photo: Rina Kleinhans

PILCHARD BREAD

PILCHARD BREAD
This is yummies.
1 x 400 g can Pilchards in Tomato Sauce OR Hot Chilli Sauce
500 g self-raising flour
1 tablespoon mixed herbs
2 cups buttermilk
¼ cup cheddar cheese, grated
salt to taste
Cheddar cheese, for topping

Mix the flour and herbs in a bowl.
Mash the pilchards with their sauce and add to the flour and herb mixture.
Mix this together with the buttermilk and salt to taste.
Mix until all the ingredients are combined.
Place the mixture into a greased loaf pan.
Sprinkle with cheese and bake for 45 – 60 minutes at 180ºC.
Serve hot with grated Cheddar cheese.
Optional: Serve with a herb and garlic butter made from 2 tablespoons freshly chopped mixed herbs and 2 crushed garlic cloves, mixed into 125 g softened butter.
Recipe posted by Jo-Ann Strauss-Jha

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