WENKE VIR DIE GEBRUIK VAN ‘N GASSTOOF

Elaine Schoeman:
Die beste om die hitte van jou gasoond te bepaal is om ‘n paar snytjies witbrood op ‘n bakplaat te bak om te bepaal waar die hoogste hiite is, sodoende kan jy bepaal waar om wat suksesvol te kan bak
Adri van Staden:
Ons het ook ‘n gasstoof en ek bak gereels in die (gas)oond sonder probleme. Ek stem saam met Adam dat jy die temperatuur ‘n paar grade hoër moet stel. Vir die verbruining van kos soos vleis het hy ‘n “grill”, d.w.s. ‘n vlam bo in die oond.
Elsabie Templeton
: ek het so 5-6 jaar gelede ‘n Smeg gas stoof met gas oond gekoop omdat ons so baie onderbrekings in Midrand het (veral in die somer na donderstorms), ek bak enige koek (van vrugtekoeke, klein koekies tot gebakte kaaskoeke), pasteie en beskuit perfek in die gasoond. Ek het nog nooit ‘n problem gehad met iets wat nie wou bruin word bo nie. Ek stel nie my temp hoer nie maar ek bak dit wel bietjie langer. Die rede vir dit is soos die gas verbrand veroorsaak dit vog (wat jou vleis sappiger hou en jou koeke klammer) en dus moet jy bietjie langer bak om dit gaar te kry. Ek verkies beslis gas bo my elektriese oond (ek gebruik die nou net om beskuit uit te droog aangesien ek dit dan nie te hoef omdraai of dop te hou nie, die gas oond droog beskuit baie gou uit maar dit kan ook te donker word as jy dit nie dophou nie).
Magda Malan:
Kry net v jou n thermometer Dan Jan jy Maklik jou temp agterkom, watter merkie is watse temp. My ma bak alles in ha gasoond, ma solos Adam se, dit verbruin ongelukkig ni jou gebak solos n elektriese oond nie
Elsabie Templeton:
Adam Cloete onthou jou oond deur moet op ‘n skrefie oop wees wanneer jy rooster in die gasoond
Amina Geswindt: gas stoof bak beter en gouer as elektrisiteit hou nt dop vi di brand as jy wt hoe om di oond te stel sal als spoedig verloop
Elsabie Templeton:
ek gebruik so tussen 2 tot 3 van die 20kg bottels ‘n jaar, as ek baie bak hou so bottel my net 3 maande maar dis nog steeds baie goedkoper as Eskom krag (ons het 3 fase op kleinhoewe wat goedkoper is as in die dorp/stad wanneer julle dit van munisipaliteit koop)

Elsabie Templeton
Bak jou groot stukke vleis en pizza op onderste rak, koeke & beskuit op middelste rak en kleinkoekies op hoogste rak. Moet nie die vleis toemaak terwyl dit gaar word nie. Die gasoond gee vog af terwyl die gas verbrand wat beteken dat jou vleis sappiger gaan wees en jou koeke klammer as in ‘n elektriese oond. Jy gaan dalk jou bak tye net bietjie langer aanpas as vir elektriese oond. My gasoond het ‘n rooster bo so ek kan my vleis rooster onder die gasbrander asook ‘n spit waarop ek tot 4 hoenders kan sit om gaar te rooster.

Elsabie Templeton
Ek draai nooit my groot vleis stukke om nie. Bak dit eerder stadiger by se 150C vir langer.
Foto: redorbit

AARTAPPELSLAAI MET BILTONG
6 groot aartappels, in blokkies gesny en gekook tot net sag
250 ml biltong, gekerf
2 uie, fyn gekap
15 ml vars pietersielie
Sous, meng saam:
375 ml mayonnaise
125 ml plain jogurt
125 ml kondensmelk
bietjie sout

Plaas die aartappelblokkies saam met die ander bestanddele in jou opdienbak, giet die sous oor.
Indien verkies sit nog ekstra biltong bo-oor.
Laat lekker verkoel en bedien.
Bron:  Hettie Swanepoel
Foto: Roni Van Der Walt

Christa Flemming Du Plooy:
Meng saam jou aartappels ‘n blikkie gemengde groente, sny blokkies kaas in, braai klein stukkies spek tot lekker bros laat af koel gooi in, meng goed deur, gooi cross en blackwell mayonnaise in, meng goed deur sit in yskas.

Marisa Olivier:
Ander gunsteling en ek sê jou dis hemels… pakkie baba aartappels halveer en kook sag in sout water… braai net bacon tot crispy of bruin, voeg by aartappeltjies… bedek met Ina Paarman se honey en mustard sous.

Lynette Jacobs Wasserman:
Ek meng ook mayo en jogurt en af en toe gooi ek ‘n houertjie suurroom by. Heerlik!

Zuri Roos:
Aartappelslaai met fyngekapte uie en ‘n lekker “tangy” vinaigrette is baie lekker.

Elize Swanepoel:
Aartappels met gebraaide spek en dan kan jy ‘n koppie slaaisous van jou keuse bietjie warm maak en dan oor die aartappels gooi, baie lekker.

Dorie Schmidt:
Ek sit gesnyde hardgekookte eiers by slaai soos Anna Greyling sn!!

Hettie Swanepoel:
My vriendin gooi ‘n blikkie pynappels (fyn) in haar aartappelslaai en gebraaide bacon. Dis ook heerlik.

Dennise Rabie:
Dis nou nie aartappelslaai nie maar die slaai is heerlik: swart pitlose druiwe, gehalveer meng met mayonnaise en sout en peper . Die hoeveelheid hang van persoon self af en druiwe sal more nie pap wees nie net mayonaise pienk kleur!

TRADISIONELE AARTAPPELSLAAI
Die ene is grootmaat, so sal so ‘n bietjie aangepas moet word.
2 ½ kg aartappels
2 pakkies spek, in klein blokkies gesny
2 eetlepels fyn gekapte uie
5 teelepels sout of na smaak
1 teelepels peper
1 koppie water
1 ½ eeetlepels suurlemoensap
1 ½ koppie room
½ koppie karringmelk

Kook aartappels in skille tot gaar en trek skilletjies af so warm as moontlik. Laat koud word en sny in skywe.
Braai spek en uie vir ‘n rukkie saam. Kook water op met sout en peper.
Meng alle bestanddele saam en laat oornag of langer staan om goed deur te trek voor dit bedien word.
Resep geplaas deur Heiner Lange

SHEPHERD’S PIE WITH CAULIFLOWER MASH
Serves 6
Here’s a healthier take on family favourite shepherd’s pie – a great winter warmer. Use mashed cauliflower instead of potato for a lighter version of that classic pie topping.
1 large head cauliflower florets, chopped
4 tablespoons olive oil (or coconut oil)
1 teaspoon ground cumin
1 brown onion, diced
4 garlic cloves, diced
2 celery sticks, diced
2 medium carrots, diced
600 g lamb mince
2½ tablespoons tomato paste
1 teaspoon thyme leaves, chopped
80 ml dry red wine
375 ml beef stock or chicken stock (check gluten-free if required)
3 tablespoons flat leaf parsley, roughly choppedPreheat the oven to 180ºC.
Bring a large saucepan of water to the boil then add the cauliflower and cook for about 10 minutes until tender. Drain the cooked cauliflower in a colander and set it aside.
Heat two tablespoons of olive oil in a large frying pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for five minutes, or until they soften and begin to brown.
Add the lamb mince and cook until browned. Add the tomato paste and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with sea salt and freshly cracked pepper.
Meanwhile, place the cooked cauliflower in the food processor and blend until smooth. Blend two tablespoons of oil through the puree and season to taste with salt and pepper.
To assemble, spread the meat mixture into the base of an ovenproof dish. Top with the cauliflower puree and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden. Sprinkle with parsley and serve with a fresh, seasonal salad of your choice.
Photo and recipe posted by Adam Cloete

AARTAPPELSLAAI MET EIER

8 medium aartappels in die vel
5 ml sout
knippie mosterdpoeier
suurlemoensap en swart peper na smaak
½ koppie (125 ml) mayonnaise
½ koppie (125 ml) gewone lae-vet jogurt
1 eetlepel (15 ml) gekapte vars pietersielie
½ groen of rooi soetrissie, sade verwyder en gekap
½ ui, fyn gekap
1 na 2 hardgekookte eiers, gekap (opsioneel)
1.Plaas aartappels en ½ teelepel sout in ‘n pot met water. Bring tot kookpunt en kook tot sag. Laat afkoel, skil en sny in blokkies.
2.Meng mosterd, die res van die sout, suurlemoensap, peper, mayonnaise, jogurt en pietersielie.
3.Mix sous in aartappels met soetrissie en ui.
4.Sprinkle met eier en bedien as ‘n bykos.
Resep: Jan van der Merwe

(Meatballs in rich tomato sauce)
INGREDIENTS
1 large onion, finely chopped
5 tbsp olive oil
salt and freshly ground pepper
3 slices streaky bacon, chopped (ek gebruik meer)
50g/1¾oz fresh white breadcrumbs
handful parsley (or whatever herbs you prefer – oregano, thyme and
sage all work well), chopped
250g/9oz beef mince
250g/9oz pork mince
1 free-range egg yolk
50ml/2fl oz red wine
3 large tomatoes, roughly chopped
1 x 400g/14oz tin chopped tomatoes
500g/1lb 2oz pappardelle pasta
grated cheese, to serve (hard cheeses such as parmesan, pecorino
and mature cheddar work well)
Preparation method
1. Heat the olive oil a heavy-based casserole or large saucepan set
over a low heat. Add the onion and season generously with salt and
freshly ground black pepper. Increase the heat to medium and add
the bacon. Cook until the onions are soft and translucent (do not
colour).
2. Add the breadcrumbs and a generous handful of herbs to the pan.
Stir and then remove half of the mixture and set aside in a bowl to
use in the sauce later. Transfer the remaining mixture to a blender.
3. Add the minced beef and pork to the mixture and pulse to form a
paste. Stir in the egg yolk to combine. Use your hands to mould the
mixture into small balls about the size of ping pong balls.
4. Put the meatballs in the casserole and fry until brown (nie gaar, dit moet nog in sous ook kook later)
Remove from the pan and set aside.
5. Add the reserved onion and bacon mixture to the pan. Deglaze by
adding the red wine and scraping all the bits off the bottom of the
pan. When the wine is boiling, add the chopped fresh tomatoes,
keeping the heat high. Continue to cook, stirring all the time until they
start to break down. Add the tinned tomatoes and a tin full of water.(ek het nie water bygegooi)
Bring back to the boil.
6. Taste to check the seasoning and cook for a further five minutes.
Return the meatballs to the pan and bring to the boil, then lower the
heat and simmer for 15 minutes. (5 minute is genoeg, anders word die meatballs te gaar)
7. Meanwhile, cook the pasta according to packet instructions.
8. To serve, mix the meatballs and pasta together with grated cheese,
or keep separate if you prefer.
JOHN TORODE MASTERCHEF

LEWER  1 LT
Die lekkerste v d sous wat in die mikrogolfoond gemaak word, is dat jou hande vry is terwyl jy dit kookl Dit kan op die stoof gemaak word, maar jy sal voordurend moet roer!!
100gr. Margarine of botter
1 koppie koekmeel
1 lt. melk
1 ½ teel. Sout
Knippie peper
METODE:-
1. Sit die margarine of botter in ‘n groot bak en mikrogolf op hoog vir 2 minute tot gesmelt;
2. Voeg die meel by en meng tot ‘n pasta vorm;
3. Sit die bak terug in die mikrogolfoond en kook vir nog 2 minute op hoog om die vette af te breek;
4. Roer die melk by Mikrogolf vir 6 minute en roer elke minuut of wat tot dit dik en glad is (NS. MYNE VAT LANGER) jy sal sien wanneer dit dik en reg is!!
5. Geur met sout en peper en roer goed voor jy dit gebruik
VIR KAASSOUS:- BEREI die resep soos hierbo , maar voeg 2 koppies gerasperde kaas teen die einde byl roer tot die kaas gesemelt het en die sous glad is!!!
VRIESPERIODE:
WITSOUS 3 MAANDE KAASSOUS 3 MAANDE

UIT:- KOOK V D VRIESKAS *Julia Orbe PUIK BOEK
Foto:  fatdormouse.

Cauliflower Gratin
Prep Time: 30 min Cook Time: 25 min
Ingredients
4 tablespoons butter
2 small heads cauliflower
1/4 cup flour
2 cups whole milk
6 ounces white cheddar cheese, grated
Salt and pepper, to taste
1/2 cup breadcrumbs
1/4 cup fresh parsley
Directions
Preheat oven to 375 degrees F
Grease baking dish
Fill a large pot with 1 inch of water and fit with a steamer basket
Place cauliflower in the basket, cover, steam until tender (about 12-15 minutes)
Meanwhile melt the butter in a large sauce pan over medium heat
Whisk in flour, whisking continuously
Gradually whisk in milk, whisking continuously
Stir until thickened, 6 to 8 minutes
Whisk in cheese, combine until cheese is melted
Remove from heat, fold in cauliflower
Stir in parsley, salt, pepper, and breadcrumbs
Add cauliflower mixture to baking dish
Bake until golden brown and bubbling, about 20 to 25 minutes

Foto:  Adam Cloete

DURBAN ROTI
(A type of pancake filled with curry, or used as bread to mop up all the curry juices)
3 cups cake flour
1 teaspoon salt
3 tablespoon oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying

Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle.
Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes.
Break off pieces of dough and form into balls the size of tennis balls.
Roll out each ball into a disc the size of a dinner plate.
Fry in hot oil for 2 minutes on each side.
Serve immediately with a curry filling, or on the side
Recipe: Deon Bradley Trollip