DIT MAAK MEER MENGSEL
6 gerasperde wortels
1 medium, gerasperde kool
4 gerasperde Granny Smith appels met skil
1 ui, fyngekap
1 pynappel, gerasper
2 rooi soetrissies fyn gekap

Stoom of roerbraai mengsel vinnig vir 5 minute. Verpak porsies lugdig en pak in vrieskas.
Haal uit en voeg by enige lekker vleis gereg om dit meer te maak.
Oulike wenk is om dit te gebruik by gaar pasta. Meng deur, jy kan ook fyn vleisies, hoenderrepies of spek insit, klits 6 eiers, 2 koppies melk, sout en peper, giet oor die vulsel, strooi kaas oor en bak tot ligbruin, 15 – 20 min by 180°C.
Kan enige gereg REK!  Heerlik en gesond.
Geniet!
Resep:  Floraine Wasserman Venter

LEKKERSTE RANDREKKER IN VELE GEWADE
500 ml rou rys
12,5 ml olyfolie
1 groot ui, fyngekap
1 groenrissie, in fyn repies gesny
1 blik fyn pynappels (440 g)
sout
peper
vars tiemie
suurlemoensap
knippie borrie
Kook rys tot sag.
Verhit olie in pan, sorteer ui en soetrissie tot sag en deurskynend.
Voeg pynappel by, braai effens.
Voeg die nou by rys en voeg geurmiddels by.

NOU BEGIN DIE PRET!
Voeg by, wat ookal jou keuse
2 blikkies gerookte mossels of
2 blikkies gevlokte tuna of
Gaar spek stukkies of
Fyn gesnyde hoender of
Savoury maalvleis of
Skyfies gebraaide wors, vieena of
Skyfies frankfurters
Eintlik ENIGE iets waarvoor jy lus het!

Variasie, strooi gerasperde kaas oor en smelt onder element.
Elke keer ‘n nuwe dis!
Rys kan met PASTA of
KORING of
AARTAPPEL blokkies
vervang word
Vir VEGETARIESE DIS:
Voeg by:
Pitmielies
Kerkerertjies
Bone
Blokkies gaar pampoen of patat
Brocholi
Blomkool
Spinasie
Eiervrugblokkies
Maak dun kaaswitsous by bogenoemde en gooi oor dis.
Variasies is eindeloos! Kom ons bou uit op resep, sit asb jou spesiale variasie vir ons op Food Lovers blad, met ‘n foto.
Dit gaan lekker pret wees en ons gaan BAIE lekker NUWE idees kry!
Ek begin sommer met ‘n lekker seekos toevoeging met tartare sous!
ENJOY!

Resep: Floraine Wasserman Venter

MAMMA SE SNOEKKOP KERRIE SOP

Smoor ui, kerrie en borrie voeg peper korrels en lourierblare by
Voeg aartappelblokkies by, bedek met water en kook tot amper gaar
Voeg snoekkoppe en bedek met nog water
Kook tot viskoppe gaar is en verdik met bietjie maizena gemeng met bietjie asyn

Nota:  Jy kan natuurlik enige vis vir die sop gebruik as jy nie snoekkoppe wil insit nie. Stokvis kan in stukke gesny word en in sop gebruik word

Marie Dumas Jennings se ma se resep
Foto: Gideon Louw

MELKKLUITJIES
3 koppies koekmeel
1 teelepel bakpoeier
knippie sout
genoeg water om met meel te meng
2 liter melk
homp botter

Meng die meel, bakpoeier en sout en voeg water bietjies gewys by tot ‘n deeg vorm net dikker as ‘n koekbeslag.
Voeg die botter by die melk in ‘n kastrol en bring stadig tot kookpunt.
Skep teelepels vol van die deegbeslag in die kokende melk tot alle deeg op is, verlaag die hitte.
Prut vir ongeveer 15 minute, roer af en toe dat dit nie onder brand.
Toets die kluitjies deur een middeldeur te druk om te sien of dit binne gaar is.
Skep die kluitjies in ‘n opdienbak en strooi kaneelsuiker oor.
Bron: onbekend

3 Tbsp green curry paste (Woolies)
400 g chicken breast, sliced
1 – 2 packets coconut cream powder (or 1 tin)
1 1/2 tbsp fish sauce (nam pla) (Woolies of Chinese grocer)
1 t sugar
basil leaves, chillies- sliced – optional
Fry off curry paste, add chicken, stir around until changing colour. Stir in rest and cook
until chicken is cooked. Add basil and chillies if used.

Petro Borchard

Braai mince met uie. Sperye soos nodig. Voeg bietjie worschersous en sweet en sour sous (spar)
Voeg gemende groente by. Kook tot alles gaar is.

Dumpling
1k meel
1el bakpoeier
1teel gemende speryse
Knittie sout
50g botter
Halwe koffie melk

Meng alle droe bestandele, vryf botter met vinger punte in. Gooi melk by meng alles goed. Deeg sal kluitjie rig wees. Skep lepels op vleis en kook vir 15 – 20 min. Geniet.

Hannelie Bezuidenhout

BROWN SAUCE
1 cup onions, diced
½ cup carrots, diced
½ cup celery, diced
2 oz clarified butter
2 oz all-purpose flour
6 cups brown stock
¼ cup tomato purée
For Sachet:
1 bay leaf
½ tsp dried thyme
3-4 fresh parsley stems

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.

Add the Mirepoix (onions, celery, and carrots) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though.

With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.

Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Bron: culinaryarts

Foto:  Wian swart se nota:
Ek het dit so bietjie aangepas, het ‘n halwe koppie rooiwyn bygegooi en so bietjie meer wortels ingesit. Nie die kruie gebruik nie, want die sous het dit klaar ingehad.

GEVULDE PANNEKOEK
Vir die pannekoek:
2 koppie meel
2 teelepel bakpoeier
2 eiers
3.5 koppies water
2 eetlepels olie
Klits en bak.
Goeie Pan die Sukses!

Soet:
Was 4 appels geskil en klein gesny met 3 eetlepels bruin suiker en mixed fruit en rosyne en geprut met ‘n halwe koppie appelsap vir 20 min. Bedien met roomys!
Sout:
Steak strips met mixed veggies en braaisous in pan gebraai. Kaas op steak en rol.
Geniet!
Sonja Du Toit

PAM’S PICCALILLI
Recipe and photo submitted by Petro Borchard
Prep time 24 hours (leave for 6 weeks)
Servings Makes 6 x 340 g jars

2 kg washed, peeled vegetables – select 5 or 6 from the following: cauliflower or
romanesco cauliflower, radish, green beans, cucumbers, courgettes, green or
yellow tomatoes, tomatilloes, carrots, small silver-skinned onions or shallots,
peppers, nasturtium seed pods (Ek het gebruik : uie, rooi geel en groen peppers, baby marrows, wortels, komkommer, blomkool, broccoli, bietjie boontjies, chou-chou, kool – basies enige groente wat jy rou ook kan eet)

100 g salt
60 g cornflour
20 g ground turmeric
20 g English mustard powder
20 g ground ginger
1 tablespoon yellow mustard seeds
2 teaspoons crushed cumin seeds (ek gebruik die poeier)
2 teaspoons crushed coriander seeds (ek gebruik die poeier
1.2 litres cider vinegar (of gewone wit asyn)
300 g granulated sugar
100 g honey

Cut the veg into small, even, bite-sized pieces. Place in a large colander over a bowl, and sprinkle with the salt. Mix well, cover with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice-cold water and drain thoroughly.

Blend the cornflour, turmeric, mustard powder, ginger, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3 – 4 minutes to allow the spices to release their flavours into the thickening sauce.

Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Pack the pickle into warm, sterilised jars and seal immediately with vinegar-proof lids. Leave for about 6 weeks before opening. Use within a year.

GEEN KNIE BRUIN BROOD
7 koppies bruin broodmeel (Dis presies 1 Kg) (Koekmeel)
5 koppies lou water
2 teelepels sout
1 pakkie suurdeeg (10 g)

Meng alles goed deur, gooi in panne, laat rys, bak vir omtrent 1 uur tot gaar by 180°C.
Dis dit, niks knie of afknie nie, net meng goed deur, laat rys en bak.

 Carol Visser’s notes:
I added walnuts – about 1 cup to the dough. I decorated the top with black poppy seeds, pumpkin seeds, sunflower seeds and a row of walnuts. The only problem I had was that when it rose some of the decorations at the top of the loaf went into the loaf. I think that one could wait until the bread rises and then decorate with seeds. I used brown flour for bread instead of white and just added a bit more water. When the loaf came out – I put some more decorations at the top and sprinkled some roses (dried) to add colour.

Photo:  Carol Visser