NATHAN SE REPELSTEELTJIES
250 g sterk belee chedderkaas fyn gerasper hou in yskas.
koue appelkooskonfyt – hou ook in yskas.
2 koppies koekmeel
1 teelepel bakpoeier
knippie sout
250 g gerasperde botter
Author Archives: adamcloete
BEEF AND PUMPKIN SHEPARDS PIE
BEEF AND PUMPKIN SHEPARDS PIE
Serves: 6
Weight Watchers per serve: 9pp
1 kg | 2lbs butternut or kent pumpkin, washed, peeled seeded and cubed (I usually use ½ a kent pumpkin)
3 large potatoes, washed, peeled and cubed
2 tablespoons reduced fat butter/spread of choice
1 tablespoon olive oil
1 onion, chopped
2 medium carrots, peeled and chopped
½ red capsicum/bell pepper, seeded and chopped
3 garlic cloves, minced (or 3 teaspoons minced garlic) Continue reading
3Cs SALAD-CARROT CUCUMBER CASHEWS
3Cs SALAD-CARROT CUCUMBER CASHEWS
1 cup grated carrot
1 cup thinly sliced cucumber
1/4 cup chopped cashews
2 tbsp orange juice
pinch of ground coriander
Mix the carrots, cashews, coriander and orange juice together, Arrange the cucumber around the outside of the serving dish, then pile the carrots in the center. Pour some of the juice over the whole dish and refrigerate for at least an hour before serving.
Source and Photo: Leonie Overbeek
PANZANELLA
PANZANELLA
1 cup stale bread cut into cubes
1 cup tomato salsa of your choice
1/3 cup mozarella cut into cubes
a handful of basil
olive oil to taste
Mix the bread and tomato salsa and allow to marinate for at least 6 hours. Before serving, mix in the mozarella and basil, and drizzle with olive oil.
Variation on the panzanella is to toast the bread first. You can also add some tuna or anchovies if you like.
Recipe and photo: Leonie Overbeek
INDIAN BROAD BEAN CURRY
INDIAN BROAD BEAN CURRY
If you want to try cooking a nice, simple curry recipe, this is it!
Ingredients
*2 C. dried broad beans
*4 tomatoes
*2/3 C. water
*5 cloves garlic
*6 mild red chilies
*3 tsp. coriander seeds
*1 tsp. cumin seeds
*2 tsp. poppy seeds
*4-5 peppercorns Continue reading
YORKSHIRE PUDDING
YORKSHIRE PUDDING
4 tbsp cake flour,
1 cup milk,
1 large egg,
pinch of salt.
Mix beaten egg and half milk into the flour slowly. Beat well. Let mixture stand in fridge for 30 mins. Add remaining milk just before baking. Preheat oven to 200 C take your muffin pans, throw in a little oil at the base of each muffin pan and place in preheated oven to get hot, about 3 mins, oil must not be smoking. Add your batter to each muffin case and bake for 20 mins.
Source and Photo: Gail Haselsteiner
HEERLIKE HERTZOGGIES
HEERLIKE HERTZOGGIES
Soetkors
Maak 8 dosyn doppies.
4 koppies meelblom
250 g margarien
1 koppie suiker
3 teelepel gelyk bakpoeier
1 eetlepel vlapoeier
2 eiers
1 teelepel sout Continue reading
MARIANNE SE ONTBYTSLAAI
MARIANNE SE ONTBYTSLAAI
½ blikkie baked beans in tamatiesous
½ blikkie heelpit mielies
2 rooi viennas
2 gerookte viennas
2 hoender viennas
¼ slaaikop
2 tamaties, in blokkies gesny
½ ui, fyngekap
½ green pepper in blokkies
¼ koppie mayonnaise
stukkie fyn gerasperde wortel Continue reading
WORS EN RYS GEREG
WORS EN RYS GEREG
1 groot ui
1 green pepper
Braai dit saam
10 ml kerrie
5 ml borrie
Voeg by ui en green pepper
2 koppies rys
1 liter koue water
50 ml chutney
2 teelepels sout
1/4 teelepel pepper Continue reading
GAIL’S OXTAIL STEW
GAIL’S OXTAIL STEW
2 packets oxtail
Wash and brown in olive oil in pressure cooker pot for 12 mins, turning regularly.
Add:
1 large chopped onion
2 sticks chopped celery
Brown further until onion is tender.
Add:
1 glass dry red wine, optional
1 small tin tomato puree
salt
white pepper
1 ½ teaspoons garlic flakes Continue reading