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Author Archives: Benhet Nieuwenhuis

LEKKER DOOPSOUS IDEES

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LEKKER DOOPSOUS IDEES

Ciëtte Küsel
Kondensmelk en suurlemoensap, met n bietjie mosterd (en rooi peper as jy kans sien). Lekker vir chips

Retha Venter
Mayonnaise met kondensmelk en Klein bietjie mosterd in jy moet maar proe hoe soet jy hom wil he met die kondensmelk

Ineke Steyn
Honey mustard 1/4 cup mayo, 1/4 cup dijon mustard, 1/4 cup honey

Ineke Steyn  – Lekkerste doopsous vir tjips:
1 koppie sour cream , Een teelepel bbq spice , Chutney na smaak, Halwe koppie mayo of minder na smaak
Foto: Benhet Nieuwenhuizen

Retha van den Heever
Suurroom en koop ‘n pakkie onion and garlic chip dip. Heerlik as doopsous en in aartappelslaai.

Marilyn Gombert
Kondensmelk, mayonnaise en fyngemaakte knoffel. Meng hoeveelheid in soos jy daarvan sal hou, n bietjie soet of n bietjie suurerig. Baie lekker met chips. Continue reading→

COLD BEET SOUP

Posted on by Posted in Sop / Soup Leave a comment


COLD BEET SOUP
Recipes for cold beet soup as a Lithuanian or Polish dish appear in old 19th century cookery books. In the 19th century it was prepared with bouillon, and, in addition to hard-boiled egg, boiled crawfish and pieces of fish or veal were added. In modern recipes cold beet soup doesn’t have meat, thanks to which it is light, refreshing and perfect on a hot summer day.
Ingredients:
1 bunch of chard
6 radishes
2 cucumbers
1 bunch of chives
a half bunch of dill
300g of natural yoghurt
300g of kefir
4 eggs
salt and pepper Continue reading→

BOEREWORS MET APPELKOSE

Posted on by Posted in Wors / Sausage Leave a comment


BOEREWORS MET APPELKOSE
Foto: Hannelie Meintjes
Resep: Hannelie Meintjes
FOOD LOVERS RECIPES
1 groot ui
4 stukke (omtrent so 15 cm elk) boerewors
30 ml olyfolie
10 gedroogde appelkose (Royal), elkeen in die helfte gesny
4 gedroogde tamaties, in stukkies gesny
50 ml blatjang
5 ml sojasous
10 ml Xylitol
2 ml borrie
5 ml crushed chillies
10 ml kerriepoeier
5 ml komyn
5 ml sout Continue reading→

HOENDER CASSOULET

Posted on by Posted in Eenskottel / All -in-one Dish, Hoender/Chicken Leave a comment


HOENDER CASSOULET
Genoeg vir 6 mense
6 hoenderdye
sout en peper
koekmeel om oor te strooi
olyfolie vir braai
1 gekapte ui
2 fyn gekapte knoffelhuisies
1 chorizo worsie, in skywe
2 wortels, geskil en gekap
2 seldery stingels, gekap
30 ml tamatiepasta
250 ml droë witwyn
15 ml bruinsuiker
1 blik 410 g tamaties
500 ml hoenderaftreksel
1 bossie lourierblare
tiemie en roosmaryn takkies
1 blik 240 g cannellini bone, gedreineer Continue reading→

TUNAROLLADE

Posted on by Posted in Ligte Etes / Light Meals, Rolkoek / Roulade 1 Comment

TUNAROLLADE
Resep geplaas en foto: Benhet Nieuwenhuis
FOOD LOVERS RECIPES
4 eetlepels botter
125 ml koekmeel
312 ml warm melk
sout en varsgemaalde swartpeper na smaak
5 eiers, geskei
45 ml grasuie, gekap

Smelt botter in kastrol, roer koekmeel by tot gemeng. Gooi warm melk stadig by en roer tot sous begin vorm. Kook 3 min. Geur met sout en peper na smaak.
Verwyder kastrol van hitte en roer eiergele en grasuie by.
Klits eierwitte styf en vou by meelmengsel in tot net gemeng. Continue reading→

GIDEON SE KAAIINGS

Posted on by Posted in Skaap / Mutton-Lam / Lamb Leave a comment


GIDEON SE KAAIINGS
Ek het n bietjie vetvleisies oorgehad van my mince makery en toe vir my kaaiings gemaak
Vet vleis in 20 × 20 mm blokkies gesny
Plaas in n kastrol en kook tot goudbruin roer aanmekaar sodat dit nie aanbrand nie kokery was min of meer n uur
Gooi dan die vet af in bak vir latere gebruik
Gooi dit uit op handoekrol papier
Gooi die kaaiings in n plastiek sak en sprinkel n bietjie sout oor en hou die sak toe terwyl jy dit skud om sodoende orals sout te kry oppie kaaiings
Hmmmmmmmheerlik

Bron: Gideon Louw
Foto: Gideon Louw

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