RSG PATATS
Ek het nou die dag op RSG gehoor van hierdie ring patats.
was nogals lekker
Pre cook patats tot sag maar ferm sny in ringetjies en braai in pan met botter en stroop.
Ek het 500 g patats gebruik, 2 eetlepels botter en 2 eetlepels stroop
Resep geplaas deur Benhet Niewenhuis
Foto: Benhet Nieuwenhuis

VINNIGE BRAAIBROODJIE
Voorverhit oond 180°C
2 koppies koekmeel
2 ml sout
2 teelp bakpoeier
10 ml gedroogte gemengde droë kruie
1 paKKIE bruinuiesop
125 ml gerasperde kaas
(Hou ‘n bietjie eenkant om bo-oor te strooi)
340ml bier
30 ml water

Meng droë bestanddele met kaas.
Voeg bier en water by en meng goed.
Skep in gesmeerde broodpan
Bak 40min by 180°C of tot gaar.
Foto: Elna Erasmus en Hanlie Cronjé Swart

BRUIN UIESOP EN JOGURT FRIKKIE MET KOOLSLAAI
Vir die frikkies het ek ongeveer 1 kg wilds maalvleis gebruik. Maak los met 2 vurke. Meng ‘n koppie ongegeurde dubbelroom Griekse jogurt met ‘n halwe pakkie bruin uiesoppoeier. Gooi dit oor die maalvleis en werk dit in die vleis in met die 2 vurke. Gebruik jou roomys lepel en vorm bolletjies (dis redelik sagte mengsel) van dieselfde grootte en plaas in ongesmeerde oondskottel. Bak by 200C vir 25min. Moenie toemaak nie.
Koolslaai:
Halwe koolkop harde stingel verwyder en fyn opgesny.
3 Wortels grof gerasper.
2 Groen appels grof gerasper.
2 Seldery stingels en blare fyn opgesny.
1/4 rooi ui fyn gerasper.
1 koppie mayonnaise gemeng met 1/4 koppie kondensmelk of na smaak.
Seldery sout na smaak.
1/2 koppie pitlose rosyntjies.
Meng nat bestandele goed saam met die seldery sout en meng in die groente bestandele in.
Bron:Elsabie Templeton
Foto:Elsabie Templeton

MAKETAANSTUKKE MET VARIASIE
Resep: Hilda Harvie
Foto: Hilda Harvie
FOOD LOVERS RECIPES

kalkwater: 15 ml/1 eetlepel kalk op 3.4 liter water
6.8 liter water vir elke 3.5 kg stukke

Sny maketaan in ringe, die breedte wat die stukke moet wees soos verkies.
Sny dan die sagte deel uit en los die harde deel vir die stukke, ook in die dikte wat nodig is.
Skil nou die groen skilletjie dun af.
Prik elk langwerpige stuk met vurk of kapper baie goed, al die wit dele moet deurskynend wees.
Sny dan in blokkies soos verkies en maak seker stukkies is deeglik geprik.
Week oornag in kalkwater (15 ml/1 eetl. kalk op 3.4 liter water). Ek gebruik so 6.8 liter water vir elke 3.5 kg stukke.
Volgende oggend dreineer water af en spoel BAIE goed af onder koue water.
Kook nou stukke in kokende water vir omtrent 15 minute todat stukke mooi helder kleur het.

Maak stroop:
Vir 3.5 kg vrug:
15 koppies suiker
15 koppies water
12 eetlepels suurlemoensap
gemmer (Ek kap my gemmer met kombuishammertjie en bind dit toe in ‘n sakkie wat ek sny uit net)
1 teleepel sout

Kook alles saam tot die goed borrel en gooi die stukke een vir een in kokende stroop.
Stroop moet aanhoudend kook terwyl stukke ingegooi word.
Kook tot stroop lekker dik is en doen die pieringtoets in vrieskas met stroop.
Gewoonlik as die stroop so geel skuimpie maak dan raak dit gaar. (ondervinding)
Laat staan vir ‘n rukkie tot ergste stoom af is en bottel.
GENIET!!

Maketaan met Pynappel:
vir 3.5 kg gemaalde maketaan – 1.5 kg gemaalde pynappel
knippie sout
10 eetlepels suurlemoen
3.750 kg suiker (375 gr vir elke 500 g vrugte)

Gebruik die binneste sagte deel van Maketaan.
Haal pitte uit en maal dit. Ek gebruik die Twister, dit werk die beste.
Vir elke 3.5 kg gemaalde maketaan, gooi 1.5 kg gemaalde pynappel by.
Kook saam vir 15 min met 2 koppies water in.
Gooi knippie sout en 10 eetlepels suurlemoen by.
3.750 kg suiker (375 gr vir elke 500 g vrug)
Kook totdat die kleur mooi ligte caramel is en toets ook in die yskas (pieringtoets).
Bottel warm en maak seker lugborrels is uit voor toemaak.

Hierdie Maketaan het 25kg geweeg en het 47botteltjies gelewer…..My laaste een wat le en wag is 37kg….Sal seker volgende week by hom uitkom….Het een van 41kg so 3 weke gelede gedoen en het 98 botteltjies uit hom gekry.

SMASH EN BLOKKIES VLEIS
600 gr blokkies vleis
1 medium ui
2 medium tamaties by uie tot gaar sny tamaties in blokkies en voeg by
Braai blokkies vleis tot bruin gooi tamatie en uie by
Gooi speserye na smaak ek het braai speserye gebruik
Maak so 1 1/2 kop rou rys gaar
Maak ook so 8 med aartapels gaar en mash
gooi die rys in n langwerpige oondvaste bak
gooi dan die blokkies vleis met die tamatie en uie sous eweredig oor die rys, smeer dan die smash ook eweredig oor die rys en blokkies vleis
smelt bietjie margarine in mikrogolf oond en smeer oor. Sprinkel speserye van jou keuse oor bak in oond tot lekker bruin.
Bron en Foto: Johanna Viljoen Zwiegelaar

CHILLIE SOUS A LA RETHA
200 g rooi chillies
1.5 L wit asyn
6 knoffel stukke
125 ml suiker
100 g sout (dit is die regte hoeveelheid)
2 blk tamatie-uie smoor

Sit als in voedselverwerker en kook vir 40-60 minute. Bottel en bêre
Bron en Foto: Retha Karsten

Nota:Hy is nogal warm. Jy kry nie dadelik die gevoel van brand nie, hy bekruip jou so na die tyd. Maar dis baie lekker

Last 2 Photo’s:Shellaine Müller

VINNIGE PILCHARD GEREG
1 x blik pilchards met sous (ek het die sweet chille 1 gebruik)
2 x eiers
1 eetlepel gekapte pietersielie
2 koppies melk plus 1 sny brood in melk geweek
1 ui
1 eetlepel koekmeel
1 teelepel bakpoeier
½ teelepel sout en peper na smaak
¼ koppie gerasperde kaas
Meng alles saam en skep in bakskottel en bak by 180ºC vir 1uur. (ek het myne in my konveksie oond gemaak en 30min gebak by 170ºC)

Bron: my ma se resepie
Foto: Benhet Nieuwenhuis

MAALVLEISKASSEROL MET MIELIEPAP
1 koppie mieliemeel
2 koppies water
1 teelepel sout
1 x 410 g blik geroomde mielies
Meng saam en laat kook vir 20 min. Skep in oonvaste bak.

Braai die volgende saam:
1 ui op gekap
1 groenrissie op gekap
1 knoffelhuisie fyn gekap
1 eetlepel olie
500 g maalvleis
sout en swartpeper na smaak
1 teelepel braaivleisspeserye
1 teelepel gemengde gedroogde kruie
1 eetlepel blatjang
1 blikkie tamatie en uiesmoor
Wanneer alles gaar en goed deur gebraai is, skep dit bo oor die pap en sprinkel kaas oor en bak 30 min by 180ºC.
Foto: Benhet Nieuwenhuis

PEER EN SUURLEMOENKOEK
4 koppies koekmeel
4 teelepels bakpoeier
knypie sout
2 granadilla’s se pulp
5 ml vanilla
350 g bruinsuiker
250 g botter
2 suurlemoene se gerasperde skil
klompie pecan neute
125 g blou bessies
2 pere in skyfies gesny
Sif die koekmeel, bakpoeier en sout in ‘n mengbak.
Vryf die botter in totdat die mengsel soos mieliemeel lyk, voeg die suiker by.
Klits die eiers en voeg die granadilla pulp, vanilla en suurlemoenskil by.
Voeg dit by die meelmengsel en meng goed.
Giet die helfte in ‘n koekpan en plaas van die pere, bloubessies en neute bo op, herhaal die laag en druk die boonste laag peer skywe vertikaal in die deeg in.
Bak in n voorverhitte oond op 180ºC vir 1 uur
Bedien saam met griekse joghurt
Foto: Gideon louw
Resep : Anel Hitge

CABBAGE SOUP DIET
If you have a special occasion coming up or you simply need to lose weight fast, the Cabbage Soup Diet may be just what you need.

Although not suitable for long-term weight loss, the Cabbage Soup Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.

Pros and Cons of the Cabbage Soup Diet:

Pros:
You’ll lose weight fast, and for the week, you can eat as much of the foods listed in the program as you want.
Although the diet is only for seven days (and shouldn’t be followed for longer), it provides a great “kick-start” for a more moderate diet.

Cons:
Some people find the soup bland.
Others report feeling light-headed, weak, and have suffered from decreased concentration (although I hear that many people think the diet is worth the effort anyway, since they lose so much weight!).

What the Cabbage Soup Diet is NOT:
The Cabbage Soup Diet is sometimes referred to as the “Mayo Clinic Diet,” the “Sacred Heart Hospital Diet,” and by many other names. Interestingly, this diet is not affiliated with either the Mayo Clinic or the Sacred Heart Hospital system.

Number 1 Reason why the Cabbage Soup Diet Fails
As mentioned, the soup can tend to get a bit bland, especially since you are eating it several time a day….every day for a week. For this reason alone, a lot of people drop the diet.

For some additional flavour, add dried herbs, eg. Basil. Sage, Origanum & Parsley, as well as some crushed garlic (all according to your own preferences).

The Problem With Most “Mainstream” Diets
Most diets – especially “mainstream” diets, and those recommended by major medical institutions – work slowly but surely, resulting in around of ½ kg weight loss per week.

This “slow and steady” way to lose weight is certainly healthy, but suffers from one major flaw: most people get discouraged and quit whatever diet they are on if they don’t see results quickly. This is how the Cabbage Soup Diet can be your savior and catalyst into a more long term solution.

Seven Keys to Success
Follow the diet to the letter!
Drink at least 4 glasses of water per day (or more!).
Remember – it is only seven days long!
Complement the diet with a quality daily multi-vitamin.
Print information from this site and refer to it daily (especially the 7 Day Plan!).
Eat plenty of soup – the more you eat, the more you should lose! Do not try to starve yourself or you’ll probably cheat (this is what we don’t want).

Ingredients:
2 large white onions
1 or 2 garlic cloves (garlic lovers: add an extra 1 or 2 cloves!)
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 punnet of mushrooms
1 bunch of celery
Half a head of cabbage
Seasoning (to taste, eg. Dried Basil, Dried Sage, etc.)

Method:
Slice or dice onions with garlic, put in a very large pot.
Cut the green pepper into bite size pieces and add to pot (seeds and membranes removed).
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes.
Use about 12 cups of water, cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.

Your 7 Day Eating Plan –

Day One:
Fruit:
Eat all of the fruit you want (except bananas).
Eat only your soup and the fruit for the first day.
For drinks- unsweetened teas, cranberry juice and water.

Day Two:
Vegetables:
Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice.
Try to eat leafy green vegetables and stay away from dry beans, peas and corn.
Eat all the vegetables you want along with your soup.
At dinner, reward yourself with a big baked potato with butter.
Do not eat fruit today.

Day Three:
Mix Days One and Two:
Eat all the soup, fruits and vegetables you want.
No Baked Potato.

Day Four:
Bananas and Skim Milk:
Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup.
This day is supposed to lessen your desire for sweets.

Day Five:
Beef And Tomatoes:
Up to 560g of beef and up to six fresh tomatoes.
Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body.
Eat your soup at least once this day.
You may eat boiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute boiled fish for beef on one of the beef days (but not both).

Day Six:
Beef and Vegetables:
Eat to your heart’s content of beef and vegetables this day.
You can even have 2 or 3 steaks if you like, with leafy green vegetables.
No Baked Potato.
Eat your soup at least once.

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself.
Be sure to eat your soup at least once this day.

Day 8 and Beyond:
The Cabbage Soup Diet is not suitable for long-term weight loss.
The Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.
Many struggle in long-term plans due to lack of willpower.
Source: Martie White