SOET SUUR NIERTJIES
Resep en foto: Benhet Nieuwenhuis
FOOD LOVERS RECIPES
Sommer my eie skepping
500 g skoongemaakte niertjies (laat lê vir so 30min in sout water)
Smelt 1 eetlepels beesvet en braai die nietjies. Dreineer die niertjies en druk droog, meng ½ koppie koekmeel in en braai saam met 1 ui wat gekerf is vir so 5 min.
Voeg 1 koppie vleisaftreksel, ½ teelepel kerriepoeier, sout en peper, 2 eetlepels appelkooskonfyt en ¼ koppie asyn by.
Roer goed deur en prut vir 20 min.

RHUBARB MUFFINS WITH CRUMBLE TOPPING AND LEMON ICING

My children love muffins. This year to give them joy on Children’s Day I prepared fluffy, moist muffins with rhubarb, a crunchy crumble topping and lemon icing. They were excellent and everybody, not only the children, liked them.

Ingredients (12 muffins)
dough
250g of flour
1 teaspoon of baking powder
half a teaspoon of baking soda
150g of brown sugar
1 teaspoon of vanilla essence
250ml of milk
60ml of oil
1 egg
a pinch of salt
crumble topping
40g of butter
80g of flour
40g of caster sugar
other ingredients:
3 long sticks of rhubarb
2 tablespoons of brown sugar
icing
6 tablespoons of caster sugar
juice from one lemon

Heat the oven up to 190C. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Make the crumble topping: mix all the ingredients and knead them until you have the consistence of wet sand.
Clean the rhubarb, peel it and cut it into 1 cm pieces. Sprinkle with sugar and leave for half an hour.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda, salt and millet groats. Mix together the oil, milk and egg in a separate bowl. Add the egg mixture to the dry ingredients and mix them in.
Put the dough into some paper muffin moulds up to 2/3 of their height, and put the pieces of rhubarb on the top. Sprinkle with the crumble topping. Bake for 20-25 minutes.
Make the icing: mix the lemon juice with the caster sugar.
When the muffins are cold, decorate them with the lemon icing.

Source and Photo: Katarzyna Posłuszny‎
https://www.home-madepatchwork.com/

AMANDA’S SHEPHERD’S PIE
Ingredients:
For Meat Mixture:
* 1 tbsp olive oil
* 500g lean ground beef
* 500g chuck mince
* salt and pepper to taste
* 1 large onion chopped
* 1 clove garlic minced
* 1/2 tsp red pepper flakes
* 2 tbsp Worcestershire sauce
* 55g pkg Knorr onion soup
* 1 cup beef broth
* 2 cups frozen veggies (I used one tin of mixed vegetables)
For Mashed Potatoes:
* 6 large potatoes peeled and cut into cubes
* 4 tbsp butter softened
* 2/3 cup milk
* 1/4 cup Parmesan cheese
* salt and pepper to taste
* 1 tbsp fresh parsley for garnish
Instructions:
1. Start by first cooking the potatoes in boiling water for about 15 minutes or until fork tender. While the potatoes are cooking, you can prepare the meat mixture.
2. Heat the oil in a large skillet over medium heat. Add the meat to the skillet and cook it for abut 5 minutes or until it’s no longer pink, breaking it up as you go along.
3. Add the onion and garlic and cook for 3 more minutes until the onion softens and becomes translucent. Add the pepper flakes, Worcestershire sauce, onion soup mix, beef broth and stir. Stir in the veggies and cook for a couple more minutes. Set aside.
4. Preheat the oven 180*C.
5. Prepare the mashed potatoes. Drain the potatoes then add them to a large bowl. Add in the butter and using a potato masher, mash until smooth. Add the milk, Parmesan cheese, salt pepper and mash a bit a more until smooth.
—–Now, transfer your meat to a baking dish (sprayed with Spray and Cook).
6. Spread the potatoes over the meat and smooth with a spoon. Take a fork and rough up the top a bit and garnish with a bit of parsley.
7. Place the pie on a baking sheet, then place it in the oven and bake for 40 minutes until golden brown on top.
8. Garnish with more parsley and pepper and serve warm.
Notes:
Refrigerate leftovers within 2 hours of cooking, cover the pie with plastic wrap and refrigerate for up to 3 days.
Recipe: Amanda Conradie
Photo: Elize de Kock

HUISKOS SPAGHETTI BOLOGNAISE
375 g spaghetti
1 ui fyn gekap
12,5 ml margarien
500 g maalvleis
5 ml sout
3 ml gemengde speserye
3 ml tiemie
3 ml kaneel
12,5 ml appelkooskonfyt
25 ml blatjang
1 blik(410 g) tamatie en uie
gerasperde cheddarkaas

Kook die spaghetti volgens die aanwysings op die pak. Dreineer en hou eenkant warm.
Braai intussen die fyngekapte ui liggies in die margarien in ‘n kastrol tot goudbruin. Voeg die maalvleis by en braai tot gaar. Roer af en toe. Voeg die res van die bestandele behalwe die kaas by en laat kook nog 10min oor lae hitte.

Skep spaghettie op bord en skep mince bo oor en dan gerasperde kaas
LEKKER!
Foto: Benhet Nieuwenhuis

PASTA MET ROMERIGE MOSSELSOUS
400 g vars pasta of 200 g droë pasta
1,5 liter water
25 ml sout
Kook water en sout. Wanneer kook voeg pasta by en kook tot gaar. Verdeel tussen jou hoeveelheid pakkies.

20 ml olie
1 klein ui, geskil en fyngekap
2 koffelhuisies fyngekap
5 ml tamatiesmeer
1 tamatie,, gekap
500 g gaar skoongemaakte mossels of mosselvleis
500 g vistukke, soos stokvis
100 ml room
10 ml pietersielie gekpa
10 ml dragon, gekap
‘n paar sprietuie
sout en peper na smaak

Verhit die olie in ‘n pan en voeg die ui en knoffel by. Sorteer liggies oor marige hitte tot sag.
Voeg die tamatiesmeer en gekapte tamatie by en kook tot droog.
Voeg die mossels en visstukkies by, sit die deksel op en laat 3-4 min lank stoom.
Skep uit oor pasta.
Gebruik selfde pan en giet room en kruie en geurmiddels by. laat kook.
Giet die sous oor die mossels en pasta in die bakkies.

HEERLIK

Foto: Benhet Nieuwenhuis

BLOUBESSIE BLOKKIES (jam squares)
Deeg:
3 koppies meel
1 koppie suiker
1 teelepel bakpoeier
1/4 teelepel sout
225 gram koue botter (in klein blokkies gesny)
1 eier
Gerasperde skil van 1 suurlemoen
Vulsel:
Sap van 1 suurlemoen
1/2 – 3/4 koppie suiker
4 teelepels Maizena
6 – 8 koppies vars bloubessies
Verhit die oond tot 190 grade C. Sproei ‘n reghoekige koekpan (22 x 32 cm) met Spray en Cook.
(Kano ook 2 20 x 20 cm panne gebruik).
Meng die meel, suiker, bakpoeier, sout en suurlemoenskil saam in ‘n mengbak.
Sny die botter en die eier in met 2 messe, totdat dit krummelrig is.
Gooi 2/3 van die deeg in die koekpan en druk dit met jou hande vas. Sit die ander 1/3 deeg eenkant.
Plaas die koekpan in die oond, en maak die vulsel.
Roer die suurlemoensap, suiker en Maizena saam. Vou die bessies versigtig in. Jy wil hulle nie te veel breek nie.
Haal die koekpan uit die oond uit en giet die bessies oor die kors.
Verkrummel die res van die deeg oor die bessies.
Sit terug in die oond en bak vir so 60 minute totdat die bokant mooi goudbruin is, en die bessies borrel langs die kante.
Verkoel op ‘n draadrak.
Sif klein bietjie versiersuiker bo-oor wanneer jy dit opdien. Sny in blokkies en sit voor. (Ek sny gewoonlik in 24 blokkies).
Ek bere myne in die yskas want ek hou van hom koud, maar jy kan hom sommer op die kombuistafel laat staan.
Alternatief vir die bloubessie vulsel is die volgende:
6 koppies gekapte perskes (so 8 perskes, geskil)
Sap van 1 suurlemoen
1/2 koppie meel
3/4 koppie suiker
1/4 teelepel sout
1/2 teelepel kaneel
1/2 teelepel neutmuskaat
Sit die perskes in ‘n bak en besprinkel met die suurlemoensap.
Meng die meel, suiker, sout, kaneel en neutmuskaat saam. Strooi oor die perskes en meng versigtig.
Gebruik op presies dieselfde manier as die bloubessie vulsel.
Aangepas deur: Debbie Edwards
Foto: Debbie Edwards

FISH CURRY WITH JASMINE RICE
450 g hake medallions (5 hake pieces)
400 g baby marrows, chopped into strips
2 onions, chopped
2 cups water
1 cup full cream milk
4 tablespoons curry powder of your choice
2 cups jasmine rice, cooked and drained and set aside
sunflower oil for frying of the onion
salt and pepper to taste
herbs and spices to taste
paprika spice for on the fish

Put the oven on 200°C.
In a roasting pan add the hake medallions and put some salt, pepper and some paprika on the fish.
Add small dollops of butter on top of the individual hake medallions.
Put in the oven uncovered for 30 min.
After the fish has been cooked, shred apart with a knife and a fork and set aside.
In a frying pan add the oil.
Add the onions to the frying pan and add the salt and pepper and herbs and spices.
If the onions is golden, add the shredded hake medallions.
Mix roughly and then add the water, full cream milk and curry powder.
Let the mixture simmer for about 20 min.
Add the baby marrows and let simmer again until the baby marrow is just soft, for about 15 min.
After simmering, serve with the jasmine rice and some chutney.
Enjoy!

Source and photo: Kristie Townsend

PAMPOEKOEKIES A LA JUNE
2 koppies saggekookte pampoen
1/2 koppie Sasko Koekmeel
(1/2 =Halwe koppie)
1/2 koppie Bruismeel
5ml fynkaneel
2 eetlepels suiker(1 sakkie kunsmatige versoeter)
1 groot eier

Canola of olyfolie vir bak in vlak pan.

(Kaneelsuiker is witsuiker gemeng met fynkaneel. Die fynkaneel kan na eie oordeel minder of meer gemaak word. Meng genoeg kaneelsuiker om bo-oor koekies te strooi.)
METODE
Meng alles deeglik saam en bak in vlak canola olie of olyf olie. So 3 minute aan elke kant op medium hitte.

Plaas gebakte pampoenkoekies op bord waarop kaneelsuiker gestrooi is. Strooi kaneelsuiker bo-op elke koekie.

Resep en foto:   June Fisher

MONIQUE SE HOENDER LASAGNE
Foto:  Monique Van der Merwe
FOOD LOVERS RECIPES

1 gaar hoender, bene en vel verwyder
1 houertjie roomkaas
Witsous:
100 g botter, voeg meel by tot sagte bal stadium vorm
500 ml melk
sout
peper
knoffel sout na smaak
lasagne velle
gaar spek
kaas

Maak witsous met botter, meel, melk, sout, peper en knoffel sout na smaak.
Voeg houertjie roomkaas by en roer tot roomkaas gesmelt het.
In ‘n oondvaste bak pak lae soos volg: witsous, lasagne velle, gaar hoender gevlok, kaas en spek, begin weer met witsous, gaar hoender ens en eindig met witsous.
Strooi kaas oor en bak in die oond tot lasagne velle gaar is.
Ek dink dit sal ook lekker wees as jy gaar hoender met ‘n blikkie tamatie smoor of puree meng voordat dit in lae gepak word.

ONTBEENDE VARK NEK
Ek het so n rukkie terug n toets gedoen met die vark nek.
Olyf olie gesmeer en Braai speserye oor gefryf. Daarna in n vacuum pak geseel en in die yskas gebere vir 2 dae.
Daai ontbeende vark nek was so sag soos nog iets en n uitstekende smaak.
Ek het sommer nog een voorberei en vandag in die oond gebak in n toe bak vir 3 ure. Laaste 15 minute die bak se deksel af gehaal en gebak van bo af
Saam bedien het ek Baked beans gevat en uie fyn gesny en in gewerk saam met n halwe teelepel gekoopte Curry pasta.
Regte Aartappel mash by gemaak.

Bron: Koos van der Merwe
Foto: Koos van der Merwe