SARDINE BUTTER
Photo: Elize de Kock
FOOD LOVERS RECIPES
Serves about 6 people
150 ml salted butter, slightly softened
1 can good quality sardines, packed in oil (either use boneless or debone yourself)
juice of ½ a lemon
about a tablespoon of minced chives or capers
freshly ground black pepper Continue reading→
Author Archives: Elize Grobbelaar
ELENOR SE TOAD IN THE HOLE
ELENOR SE TOAD IN THE HOLE
(bedien 4-8 afhangende van die grootte van die worsies)
4 uie
2 teelepels engelse mosterd
Worcestershire-sous
125 g koekmeel
ʼn knypie sout
2 eiers
300 ml melk
8 varkworsies Continue reading
HEERLIKE OUVROU-ONDER-DIE-KOMBERS
HEERLIKE OUVROU-ONDER-DIE-KOMBERS
Ek het altyd gedink my ma het dié resep uitgedink, totdat ek dit oral ter wêreld raakgeëet het. Sny die blare van ’n groenkool los (soveel blare as wat jy nodig het). Sit in ’n skottel en gooi kookwater oor.
Maak frikkadelle van 500 g maalvleis,
3 fyngekapte uie
sout, peper
’n bietjie Worcestersous
½ t kaneel
’n knypie naeltjies
’n bietjie gerasperde neut
’n bietjie gemmer
½ k broodkrummels Continue reading
FISH MAKHANI
FISH MAKHANI
Serves: 4 people
Preparation time: 2 hours
Cooking time: 20 mins
1 kg (2 lbs 4 oz) Fish (Kingklip), cut into 1 inch cubes
3 tablespoons Tikka Masala Paste
2 tablespoons thick natural yogurt (Greek yogurt)
2 tablespoons vegetable oil
2 teaspoons fresh garlic, chopped
1 onion, sliced
400 g (14 oz) tomatoes, chopped
2 tablespoons double cream
1 tablespoons fresh chopped coriander Continue reading
TAMATIEKONFYT
Vars gemmer gee aan dié konfyt die heerlikste smaak. Dis nie net lekker op roosterbrood nie, maar gee wonderlike geur aan souse, bredies en kerriegeregte
1,2 kg ryp tamaties
Kookwater
Sap van 1 suurlemoen
4 x 250 ml suiker
Stuk vars gemmer van 6 cm, geskil en in stukke van 1 cm gesny
2 ml growwe sout Continue reading
POTATO FONDANT
Pommes fondant, or fondant potatoes are a real old school, classic French side dish that you see now and then on restaurant menus, but people rarely make it for themselves at home. They are surprisingly easy to make and once you try them I guarantee they will find a place in your regular repertoire. They have a nice caramelized crust on the outside and a soft, mashed potato texture on the inside. They are cooked in chicken stock, which will be absorbed by the potatoes, giving them a deep, rich flavour. Any chicken stock that isn’t absorbed will reduce down to a nice glaze that will coat the golden crust of the potatoes. Pommes fondant are a great accompaniment to all sorts of meat dishes. Continue reading
GRILLED BANANA SPLIT POUND CAKE
Bought sponge cake works beautifully
I brushed Mazola Corn Oil on both sides of each piece of pound cake, and it worked like a charm. The outside of the cake was crisp and grilled while the inside was warm and soft. No sticking to the grill. Corn Oil also has a higher smoke point than other oils like olive oil, so its less likely to burn or leave a bad taste when using for cooking on a grill. The perfect solution for this grilled dessert! Continue reading
MINCED ABALONE FRITTERS
MINCED ABALONE FRITTERS
Serves 4
Try these minced abalone fritters served with a lovely caper sauce with hints of lemon and dill. These fritters make a classy appetiser.
For abalone fritters
500 g minced abalone
1 egg, lightly beaten
½ cup milk
½ cup plain flour
½ onion, diced
oil for frying
salt and pepper, to taste
For dill, lemon and caper sauce
30 g butter Continue reading
EIER SUUR SOUS
EIER SUUR SOUS
1 eier
25ml suiker
1 ml sout
2 ml maizena
25 ml asyn
25 ml water
Klits die eier baie goed
Voeg die ander bestandele by en klits weer baie goed
Verhit oor kokende water en klits aanhoudend met ‘n whisk tot dit begin dik word, klits tot dit lig is.
Bedien met gestoomde jong groen bone of groente , lekker met jong uie.
Foto: Elize de Kock
