YOGURT WITSOUS VIR LASAGNE
1 liter plain yogurt
2 eiers
1 pakkie wit uiesop poeier
Meng alles saam en gebruik in lae soos met lasagne.
Resep en foto: Cindy Mossop
Author Archives: amandaconradie
TAIWANESE BRAISED PORK RICE BOWL
TAIWANESE BRAISED PORK RICE BOWL
Lu rou fan, a Taiwanese comfort food classic of braised pork belly over rice, is probably the best recipe to come out of a kitchen.
500 g skin-on pork belly, cut into ½” pieces
2 teaspoons oil
2½ teaspoons granulated sugar
1 small onion or a couple of shallots, finely chopped
8 shiitake mushrooms, cut into ½” pieces
¼ cup white wine
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 cups water
4 hardboiled eggs, peeled (optional)
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JAPANESE CHICKEN WITH RICE
JAPANESE CHICKEN WITH RICE
Vibrant Japanese flavours give new life to ginger, chilli and mushrooms in this fresh, zingy stir-fry.
290 g (1 1/3 cups) sushi rice
625 ml (2 ½ cups) cold water
1 ½ tablespoons peanut oil
3 teaspoons finely chopped fresh ginger
300 g chicken mince
3 brown mushrooms, chopped
1 bunch broccolini, stems thinly sliced, florets reserved
60 ml (¼ cup) water, extra
1 tablespoon caster sugar
2 ½ tablespoons light soy sauce Continue reading
ELIZE’S “INSANITY” BURGER
ELIZE’S “INSANITY” BURGER
By brushing these burgers with mustard and Tabasco Chipotle sauce as they cook, you end up with an incredible gnarly layer of seasoning
800 g minced chuck steak
olive oil
1 large red/white onion
1 splash of white wine vinegar
2 large gherkins
4 sesame-topped brioche burger buns
4-8 rashers of smoked streaky bacon (optional)
4 teaspoons American mustard
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COCONUT TWISTS
COCONUT TWISTS
Pastry:
190 g butter
4 teaspoons baking powder
1 egg
1 cup of milk
3 ½ cups of flour
Filling:
60 g butter
1 ½ cups sugar
1 ½ cups coconut
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HOMEMADE NANDOS PERI-PERI CHICKEN
HOMEMADE NANDOS PERI-PERI CHICKEN
6 chicken pieces
½ cup (125 ml) Nando’s PERi-PERi sauce, (hot or mild to your taste)
1 Tbsp tomato paste
3 Tbsp brown sugar
whole chilli (Optional)
salt
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ALTA SE MIELIEGEREG
ALTA SE MIELIEGEREG
1 blikkie room mielies
375 ml melk
30 ml meel
½ ui, fyn gekap
1 koppie gerasperde kaas
3 eiers, geskei
15 ml botter
knippie sout na smaak
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CAULIFLOWER RICE
CAULIFLOWER RICE
6 cups cauliflower florets (about 1 head)
3 tablespoons olive oil
2 cloves garlic, minced
1 cm ginger, minced
1/2 teaspoon vegetable spice
1/4 cup chopped fresh herbs, such as chives, coriander, parsley and/or basil
2 tsp lemon zest
1/4 red/yellow pepper
1/4 finely diced onion
1/4 diced tomato (optional)
2 tablespoons chopped celery
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PIRATE CAKE
PIRATE CAKE
200 g sugar
4 large eggs
250 g cake flour
15 ml baking powder
3 ml salt
125 ml boiling water
125 ml oil
5 ml vanilla
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WENK VIR PEKEL VAN VIS VOOR BRAAI
WENK VAN PEKEL VAN VIS VOOR BRAAI
Deur die vis vir tien minute in ‘n sout pekelwater te los (1 eetlepel seesout per 4 koppies koue water), sal keer dat die vis op die rooster uitmekaar val.
Selfs as jy nie braai nie, soos wanneer jy kerrie vis maak sal ‘n vinnige pekelwater ontslae raak van die onooglike vlekke van wit albumien wat op vis vorm wanneer dit gekook word.
Dit gaan ook meer ferm bly.
Net 10 minute in ‘n 9 persent oplossing (1 eetlepel sout per koppie water) is genoeg.
Dit verbeter ook die vog retensie en jou vis sal sappiger wees
Die sout los die spiervesel op die oppervlak van die vis gedeeltelik op, sodat wanneer dit gekook word, dit stol sonder om saam te trek en die albumien uit te druk.
Wenk: Elize de Kock