ROMERIGE BASILIEKRUID HOENDER
500 g ontbeende hoender borsies, in blokkies gesny
1 pakkie lang murg pampoentjies, op gesny
1 groot ui, gekap
2 knoffel huisies, gekap
3 eetlepels basil pesto
250 ml room
Olie
Sout, peper en aromat na smaak Continue reading
UIE EN JOGURTKAAS BALLE
Sjef Liezl het gistraand vir ons die uie en jogurtkaas balle oppie kole in die rooi pannetjie gebak.
Dit was vir ‘n oudurfie en tog te lekker.
14 piekeluietjies, wat uitgehol is
1 potjie jogurtkaas
eier, meel en krummels, om uietjies in te rol
Stop die uitgeholde uie met die jogurtkaas en rol dit in die meel, dan die eier en dan die krummels
Bak dan in vlak olie tot mooi goudbruin en siedaar.
Ons het dit gedip in ‘n mayonnaise, knoffel en stiracha sous.
(jogurt kaas: dit is ‘n kaas wat Liezl gekoop het by ‘n kersmark, dit is soos ronde balletjies wat gegeur is en in ‘n potjie olie – jy geur kos daarmee)
Foto: Gideon Louw
Resep: Liezl Louw
GIDEON SE “SMOOTHIE”
1 pakkie gevriesde aarbeie
3 geskilde, gevriesde piesangs
2 ryp mangos
2 koppies bloubessies, gevries
3 eetlepels heuning
2 koppies roomys
1 koppie melk
2 teelepels vanilla essens
Gooi alles saam in ‘n voedselverwerker en verpulp.
Gooi in ‘n glas en versier met ‘n mintblaar.
Resep en foto: Gideon Louw
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
SLOW COOKER RED CABBAGE AND APPLES
This is a simple side dish that cooks all day in the slow cooker while you’re at work. It’s modified from a stove top recipe given to me from an elderly German lady who was craving the taste of her homeland. She proclaimed that this version was perfect.
8 cups chopped or sliced red cabbage
2 cups diced apples
2 medium onions, sliced and sauteed in butter
¼ cup butter
⅔ cup cider vinegar
½ cup sugar
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon ground all spice
1 large or 2 small bay leaves
⅓ cup water
Continue reading
TRACY’S CHOCOLATE FUDGE
2 slabs of chocolate of your choice
1 tin condensed milk
1 tablespoon of butter
1 cup icing sugar
Melt all in the microwave and when done, stir well and add a cup of icing sugar, stir well and pour into a dish to set, when set, cut into squares… it’s so delicious!!
For the chocolate I used half a toblerone (white) with one and half slabs baking chocolate.
And after I made mine I put mine in the fridge to set.
Recipe and Photo: Tracy Vohra
CORDON BLEU CHICKEN SANDWICH
4 kaiser rolls, halved
4 boneless skinless chicken breasts
barbecue sauce
4 slices black forest ham
4 slices Swiss cheese
1 cup mayonnaise, not Miracle Whip
2 tablespoons liquid honey
2 tablespoons prepared horseradish
3⁄4 teaspoon dry mustard Continue reading
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
WILLEM’S SUMMER SALAD
This is a salad I started making some 10 years ago. With only 4 ingredients. It’s quick to make and super delicious as a side with a braai or pasta.
1 pineapple
1 punnet strawberries
1 head of celery
80 ml Knorr Italian salad dressing
Peel, core and cut pineapple into medium chunks. Wash, dry and cut strawberries into quarters (if large strawberries, else only half them). Remove all the leaves from the celery sticks. You can however use the sweet leaves at the heart of the celery. Cut off that hard 20 mm bit at the bottom end of the celery stick. Wash the celery sticks and peel off any hard fibroids material with a potato peeler. Slice the celery sticks into 8/-/10 mm wide chunks.
Mix the pineapple, strawberries and celery in a salad bowl, and drizzle over the Knorr Italian Salad Dressing.
Recipe and photo: Willem Labuschagne
ROTTERDAMSE KRUIDBROODJES
Ik als geboren Rotterdammer had hier nog nooit van gehoord. Rond de kerst alleen in Rotterdam en Schiedam te krijgen.
Ingrediënten 6 personen
500 gr bloem
200 gr sucade
20 gr rommelkruid
20 gr suiker
10 gr zout (2 theelepeltjes)
25 gr verse gist of 5,5 gr droge gist
30 gr boter
3 dl lauwe melk of water Continue reading
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