HUNGARIAN MEATBALLS
For the Meatballs:
500 g ground veal or beef, pork, chicken, turkey
1 egg
⅓ cup plain breadcrumbs
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped dill
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sweet Hungarian paprika
2 tablespoons oil for frying
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Author Archives: adamcloete
BORRIE KAASSOUS
BORRIE KAASSOUS
2 eetlepels koekmeel
1 mespunt borrie
sout en peper na smaak
halwe teelepel fyn knoffel
2 eetlepels botter
ongeveer 300 ml melk
gerasperde kaas na smaak
Smelt die botter in ‘n kastrol en braai die knoffel daarin. Giet die melk daarby en bring tot kookpunt. Meng die borrie en sout en peper goed deur die meel en voeg by die melk. Klop deeglik tot mooi glad en gaar. Meng die kaas by en skep oor gaar groente.
Resep geplaas deur Susan Forbes Pieters
Foto: Susan Forbes Pieters
FRANCO SE BOTTERHOENDER
FRANCO SE BOTTERHOENDER
1 ui, fyn gekap
3 knoffelhuisies, gekap
½ toon gemmer, gerasper
800 g hoender fillette, in blokkies gesny
50 ml tamatie pasta
2 groot teelepels hoender masala
2 eetlepels botter hoender speserye
500 ml gewone volroom jogurt
1 gekapte rissie opsioneel
sout en peper na smaak
½ teelepel elk kaneel en komyn
100 g regte sout botter Continue reading
HETTIE SE ROOMMIELIEKOEKIE ONTBYT
HETTIE SE ROOMMIELIEKOEKIE ONTBYT
1 blikkie soet roommielies
1 koppie koekmeel
1 teelepel bakpoeier
Opsioneel:
2 teelepels suiker of versoeter na smaak
Meng alles saam, (behalwe bolaag) skep groot lepels vol in warm olie of botter gesmeerde warm pan. Maak effens plat met agterkant van lepel.
Bak beide kante tot bruin. Sit in bord. Continue reading
LORRAINE SE PERFEKTE BROOD
LORRAINE SE PERFEKTE BROOD
10 koppies koekmeel
2 pakkies kits suurdeeg
6 eetlepels melkpoeier
4 eetlepels suiker
1 eetlepel sout
Lou warm water so amper ‘n liter
Meng al die droë bestanddele saam.
Maak holte in die middel. Continue reading
MIDDLE EASTERN PITA
MIDDLE EASTERN PITA
2 ½ cups wholemeal flour
2 ½ cups unbleached flour
15 ml yeast
15 ml olive oil
15 ml salt
625 ml warm water
Oven on 230ºC.
Mix everything well. Knead for 10 minutes until smooth and elastic.
Rise for 1 hour. Continue reading
SUIKERMIELIE BIERBROOD
SUIKERMIELIE BIERBROOD
Resep geplaas deur Petré van Jaarsveld
Foto: Petré van Jaarsveld
FOOD LOVERS RECIPES
500 g bruismeel
1 teelepel sout
1 x 330 ml blikkie of botteltjie bier
½ blikkie suiker roommielies
Roer alles saam goed deur. Skep in ‘n broodpannetjie, pak ‘n paar uieringe bo-op, rasper kaas oor en bak by 180° C vir ongeveer 50 minute.
COETZEE SE VETKOEK BURGERS
COETZEE SE VETKOEK BURGERS
1 kg gewone vet maalvleis
1 groot ui ,medium fyn gekap
1 eetlepel flame grill speserye
1 eetlepel lam braai speserye
1 eetlepel gemengde speserye
1 teelepel knoffelvlokkies
1 – 2 koppies kaas
½ koppie sticky marinade
½ koppie steakhouse sauce
2 teelepels jalepeno sous Continue reading
ROAST PORK LOIN
ROAST PORK LOIN
1,3 kg pork loin with fat layer skin removed
4 heaped tablespoons pork lard
salt and pepper
Heat oven to 160°C. Spread the pork lard over the bottom of roasting dish with back of spoon. Cut cubes into the fat side. Sprinkle the loin around all sides with salt and freshly ground pepper and place in the dish with fat side up. Roast for 20 to 25 minutes per 500 g plus 20 minutes for medium done.
You can add partly boiled potatoes to the roasting dish. Ensure the potatoes are coated in the pork fat and sprinkle them with salt. No need to turn over as you are going to set the oven on grill at the end of roasting to ensure the fat crisp up and get that golden brown colour. This will make the potatoes brown too.
Allow the meat to rest in warm place for at least 10 minutes before carving.
Serve with mustard and apple sauce.
Recipe posted by Elsabie Templeton
Photo: Elsabie Templeton
SPRINGERVIS OP DIE KOLE
SPRINGERVIS OP DIE KOLE
Krap die skubbe af, vlek dit en bedek die vis met growwe sout vir 3 tot 4 uur. Spoel die vis af en druk dit droog met kombuis papier.
Braai dit op redelike warm kole vir ‘n paar minute, met die velkant na bo wat met knoffelbotter gesmeer word. Draai die vis om en smeer met baie knoffelbotter. Braai op die velkant oor matige kole vir ongeveer 20 minute. Haal van die rooster af en bedruip met ‘n bietjie suurlemoensap. Bedien dadelik.
Resep geplaas deur Gideon Louw
Foto: Gideon Louw