KASERIGE GROENTETERT MET “HASH BROWN” KORS
Kors:
3 eetlepels botter
1 kilogram aartappels
1 eetlepel sout
1 teelepel peper
1 eier
2 eetlepels fyngekapte vars roosmarynblaartjies of 1 eetlepel gedroogde roosmaryn
Vulsel:
500 g blomkool in die blommetjies opgebreek wat in die helfte deurgesny word
500 g broccoli in die blommetjies opgebreek wat in die helfte deurgesny word Continue reading
LELANE SE PRUIM KONFYT
2 kg pruime, ontpit en in kwarte gesny (behou skil)
500 ml (2 koppie) water
2 kg suiker
knypie vars gemmer
knypie fyn kaneel
knypie suurlemoen zest
10 ml (2 teelepels) suurlemoensap
Sit pruime en pitte in kastrol en voeg water daarby. Continue reading
SKUIMPOEDING
Resep geplaas deur Esmarie Kooij Viljoen
Foto’s: Francis Schoeman en Nicolette Papas
FOOD LOVERS RECIPES
1 blikkie koue Ideal melk
½ koppie suiker
1 eetlepel suurlemoensap
1 pakkie jellie
½ koppie kookwater
1 teelepel gelatien (opgelos saam met jellie)
kleursel, opsioneel Continue reading
TAGLIATELLE TOSSED IN SUN-DRIED TOMATO PESTO WITH FRIED BRINJAL JULIENNE
Tagliatelle tossed in sun-dried tomato pesto with fried brinjal julienne, parsley and Parmesan. Perfect meal for a hot and humid night. The pesto was shop bought.
Fry julienne strips of brinjal in olive oil until soft while you cook pasta as per packet instructions. Do not overcook or it will be mushy when you stir the pesto through. Drain the pasta in colander and tip back into the warm pot it was cooked in. Stir about 2 heaped tablespoons of sun-dried tomato pesto through and add a splurge of olive oil too. Serve the pasta with the brinjals heaped on top. Grated generous amount of Parmesan over and sprinkled with chopped fresh parsley.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
CHEESE MARMITE TWISTIES
Puff Pastry
Cheese Spread Marmite
1 eier
gerasperde Chedder kaas (of Parmesan kaas poeier of vars)
Rol jou deeg uit oor ‘n meelbestrooide oppervlak.
Smelt ‘n ¼ koppie van die Cheese Spread in die mikrogolf oond (net sodat dit makliker oor die deeg smeer – moet nie skaam wees met die smeer nie).
Strooi die gerasperde kaas (of sprinkel die Parmesan kaas poeier) oor. Continue reading
AARTAPPEL EN WORTEL SOUTTERT
3 medium groot aartappels, geskil en gerasper
3 medium groot wortels, geskil en gerasper
½ ui, gerasper
1 koppie stukkies ham, worsies, ontbytspek of wat jy verkies (opsioneel)
1 koppie melk
2 eiers
2 hoogvol eetlepels bruismeel
sout en peper na smaak
gerasperde kaas om bo-oor te strooi
Continue reading
PERFECT YORKSHIRE PUDDINGS
(the idea is that the volumetric measurements of all ingredients be the same for perfect results)
140 g cake flour
200 ml eggs (about 4 eggs, but I measured)
200 ml milk
salt and pepper to taste
Using a 12 muffin tin pour a little sunflower oil, fat or lard into each hollow (about 15 ml). Put the tin into the oven and heat to 230°C (Thermofan oven 210°C).
Put flour in bowl and add the eggs. Mix well then add the milk slowly while mixing until no lumps and a smooth batter is formed. Pour into a measuring jug as it’s easier to pour into the hot oil that way. Put the batter into the fridge until your oven has reached the correct temperature. Be very careful when you remove the muffin tin with hot oil. I use silicone gloves. Continue reading
CRISPY MOROCCAN CHICKPEA, RED PEPPER AND CHILI FLATBREAD PIZZA
Serves 2
1 x tin chickpeas, drained, rinsed and dried
2 tsp olive oil plus 1 T olive oil for frying
½ tsp cinnamon
½ tsp salt
extra salt for seasoning
freshly ground black pepper for seasoning
½ tsp ground ginger
½ tsp ground coriander
½ tsp garlic powder (I used half tsp crushed garlic)
pinch ground cardamom
1 sweet red pepper, sliced
½ red onion, sliced
3 cayenne chilies, chopped and de-seeded
plain yoghurt
1 or 2 naans or flatbreads
Continue reading
RED VELVET CAKE WITH ROASTED WALNUTS AND DRIED CRANBERRIES TOPPED WITH STRAWBERRY-BLUEBERRY FROSTING
3 cups all-purpose flour : 1365 calories
3 cups artificial sweetener : 0 calories
1/2 cup cornstarch : 244 calories
1/2 cup unsweetened cocoa powder : 98 calories
1 tablespoon baking soda : 0 calories
1½ teaspoons baking powder : 3 calories
1½ maldon tsp salt : 0 calories
4 large eggs : 288 calories
100 g buttermilk powder : 360 calories
1 3/4 cups warm water
½ cup vegetable oil : 992 calories
1 teaspoon vanilla extract: 12 calories
1 teaspoon distilled white vinegar : 0.9 calories
2 tablespoons red food coloring : 0 calories
1 cup of walnuts: 785 calories
Dried cranberries: 100g : 308 calories
Continue reading
HARISSA ROASTED CHICKEN
Harissa roasted chicken, with fingerling potatoes and steamed broccoli.
Harissa roasted chicken : 165 calories per 100 g
3 tsp garlic salt : 7.2 calories
6 tbsp Harissa sauce … basically, you blend 1 tsp chillies (7.6 calories) into a thick paste with 1 tbsp crushed garlic cloves (13 calories)
2 tsp olive oil (80 calories) and
aromatic spices such as caraway ( 1 tsp : 7 calories) and coriander (1 tbsp : 4.9 calories) (I like using cumin, too : cumin : 1 tsp : 8 calories). Again, you can make it your own choice, by adding a squeeze of lemon, herbs like mint, or even incorporating tomatoes or bell peppers. Or just keep it simple. Continue reading
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