CHICKEN VEGGIE SPRING ROLLS
Photo and recipe: Sharon Naude
Veggies:
2 cups grated carrots
2 cups grated cabbage
4 spring onions, chop onions and green tops
1 tin bean sprouts
1 teaspoon 5 spice
½ teaspoon of garlic and ginger paste
Mix all together and let soften a little bit.
Chicken:
Boil two chicken breasts – shred into thin pieces.
Mix chicken with a little bit of peach chutney and sprinkle a little bit of 5 spice over.
Now mix chicken together with the veggies. Continue reading
Author Archives: Benhet Nieuwenhuis
MAALVLEISROL MET STASIESOUS
MAALVLEISROL MET STASIESOUS
300 tot 400 g maalvleis
4 tot 5 snytjies brood tot krummels gemaak in voedselverwerker
1 eier
Bietjie fyn naeltjies
Sout en peper na smaak
1 eetlepel worcestersous
2 eetlepels blatjang
1 pakkie beesstert soppoeier
1 klein ui fyn gekap
1 klein knoffelhuisie fyngekap
Meng alles goed deur.
Plaas maalvleis op ‘n rol puff pastry wat effens groter uitgerol is.
Rol toe, smeer geklitste eier en melk mengsel oor.
Bak by 180°C vir om en by 1 uur.
https://www.foodloversrecipes.com/2015/11/destydse-parkstasie-restaurant-bruinsous/
Foto en resep: Petré Van Jaarsveld
KOUE PAMPOEN SLAAI
KOUE PAMPOEN SLAAI
500 g botterskorsie stukke (butternut)
vars spinasieblare
1 wiel fetakaas gekrummel
pampoenpitte/dennepitte
rooi ui
olyfolie
heuning
balsamiese asyn
growwe sout en peper Continue reading
HOMEMADE ROOTI
HOMEMADE ROOTI
Photo: Jo Lubbe
FOOD LOVERS RECIPES
3 cups flour
1 teaspoon salt
½ cup oil
2 cups boiling water
Mix all together with a wooden spoon, then knead a few times to a nice soft dough cover with a cloth and lets rest for 30 minutes.
Make balls, then press flat, roll out on flour board then fry in hot pan till bubbles comes up then turn, cover in a tea cloth.
Note: maybe make your rooti a bit bigger than mine.
GARNAAL SLAAI (SHRIMPS)
GARNAAL SLAAI (SHRIMPS)
Pakkie shrimps, ontdooi
Meng met bietjie mayonnaise.
2 eetlepels vars room
1 teelepel suiker
1 teelepel suurlemoensap
‘n paar gekleurde cocktail tamaties, in ringetjie gesny
6 dun snytjies komkommer, in repies gesny
stukkie ui, opgekap
sout en varsgemaalde peper, na smaak
Bedien op ‘n slaaiblaar.
Foto: Alta Gunter Van Dyk
ALLES IN EEN BROODJIE
ALLES IN EEN BROODJIE
½ blikkie tamatie en uie smoor
¼ van ‘n buisie Parmalat knoffel botter
1 klein fyngekerfde uie
2 teelepels “basil paste”
2 eetlepels botter
1 sakkie gekoopte witbrood deeg
600 g King polony, gerasper
400 g gerasperde Gouda kaas Continue reading
SUMAC AND LEMON MARINADE FOR CHICKEN
SUMAC AND LEMON MARINADE FOR CHICKEN
4 teaspoons sumac
3 garlic cloves crushed or grated
1 onion finely chopped
Juice of 1 lemon
1 teaspoon coarsely ground salt
2 teaspoons olive oil
Slice a lemon into thin slices and lay on bottom of an oven tray or dish. Put chicken pieces on top of the lemon and spread the sumac and lemon marinade over the pieces.
Bake open in preheated oven at 180°C for an hour or until the chicken is done.
Serve with carbs of choice. Continue reading
RAFFAELLO HIMSELF
RAFFAELLO HIMSELF
330 g white chocolate
100 g soft butter
100 g powdered sugar
12 g vanilla sugar
160 g grated coconut
20 ml of orange juice
10 ml Amaretto (leaves without) hazelnuts whole
grated coconut for rolling
Continue reading
CRUMBED CHICKEN BURGER AND CHIPS
CRUMBED CHICKEN BURGER AND CHIPS
4 chicken fillets
2 eggs
200 ml flour
5 ml pepper
5 ml salt
250 ml Kellogg’s Crumbs
oil for frying
Softly tenderise the chicken with a rolling pin. Lightly beat the eggs. Mix flour, pepper and salt. Place fillets in flour mixture. Then in beaten egg mixture and then in Kellogg’s crumbs.
When oil is hot place the fillets in the hot oil and fry for 4-5 min per side. Depending on thickness.
The buns are Sasko buns with sesame seeds with Cross and Blackwell mayonnaise, Iceberg lettuce, Lancewood sweetmilk flavoured processed cheese and tomato slices.
Chips is frozen oven chips made in the oven at 180°C for 45 minutes.
Photo: Rozanne Groenewald
KONFYT TERTJIES
KONFYT TERTJIES
6 koppies meelblom
5 ml sout
3 eiergele geklits
5 ml suurlemoensap
5 ml kremetart
190 ml yskoue water
625 g margarien (koud)
Sif droë bestanddele en vryf margarien in.
Klits eiergeel en suurlemoensap met yswater. Meng met droë bestanddele.
Rol uit en druk met ronde koekiedrukker.
Plaas ‘n stukkie stywe appelkooskonfyt op elke sirkel.
Klop eierwit effens en maak die helfte van die sirkel nat.
Vou deeg oor en verseël rand met ‘n vurk.
Plaas op gesmeerde bakplaat, verf geklitste eier oor tertjies.
Bak ongeveer 10 minute op 200 ºC.
Foto: Marthina De Beer