TANDOORI MASALA HOMEMADE MIX

This is the tandoori masala I use for a wide variety of purposes, including marinating, and making my famous butter chicken and butter paneer, my tandoori chicken and my tandoori prawns. I have trialled many different versions of this versatile spice mix, before finally being satisfied with this one. So, in that sense, it’s very much adaptable to your own tastes. Mine is also not as spicy as some of the store bought ones, but still needs to be treated with a little spice caution.
There are probably three big differences between my version, and the ones you can get in stores. First, I don’t add salt to the mix. You can add it, if you prefer, but I like to taste the marinades before using salt, so I can get a better sense of the spiciness.

Second, I don’t use citric acid. I prefer adding fresh lime or lemon juice to my tandoori marinades anyway, so its moot here.

And finally, the third difference is that I don’t use any artifical colouring. I don’t see the need for my tandooris to be that bright, artificial red that you get in restaurants. The taste of the spice mix is almost exactly the same, and the dark red colour in mine comes from a liberal (and cheeky) use of mild, unsmoked paprika, that adds the beautiful colour but not the heat.

Simple, delicately spiced and versatile… the perfect pantry ingredient.

Recipe:
½ cup mild long red Kashmiri chillies
¼ cup whole coriander seeds
1 tbsp whole cumin seeds
½ tbsp whole black pepper
½ tbsp whole cloves
½ tbsp whole cardamom pods (add 1 pod of black cardamom, if you wish)
1 tsp whole fenugreek seeds
3, 2 inch sticks of cinnamon or cassia bark
1 tsp dried ground ginger
1 tsp dried ground garlic
½ tsp grated nutmeg
½ tsp ground turmeric
3 – 4 tbsp paprika (or enough to achieve your desired colour)

Method:

Toss together the first eight ingredients, one by one, in a hot, heavy pan, for between 30 seconds – 1 minute, until each of the spices smell heavenly. Remove to a bowl and let cool completely.

Transfer to a powerful blender, and add the remaining ground spices.

Blend to a smooth powder. Transfer to a clean, fairly airtight spice jar, and store in a cool dark place.

This recipe makes around 1 cup of tandoori masala

Posted by Elize Grobbelaar

TUISGEMAAKTE MUESLI

750 ml hawermout;
160 ml gekapte neute;
125 ml klapper;
60 ml sonneblomsaad;
3ml sout…..MENG.

Smelt 60ml botter+ 90 ml heuning saam. Meng baie goed deur. Smeer oondbak met botter. Bak 20-25 minute tot goudbruin. Laat afkoel. Roer 125 ml pitlose rosyne en 125 ml droë appelkose, fyn gekap by. Meng goed. Koel af! Bêre in lugdigte houer.

Resep geplaas deur Riana Heyns

Sonja Zino
Ek gebruik of melk of botter. As jy nie vrugte insit nie wag jy dat die spulletjie effe afkoel en strooi choc chips of sjok stukkies oor en meng. Dit smelt dan hou jy aan roer en als word so bedek. My kinders is gek hieroor. Vorige keer het ek sjok gesmelt, amandelstukkies in warm sjok gesit, gevries en toe by afgekoelde muesli gesit. Dan is hulle so hier en daar. Ipv die duur danone te koop eet die kinders dit met yoghurt. Aah en ek gebruik olie of deel olie en deel klapper olie ipv botter.

NATURAL FOOD COLORING RECIPE
Makes 1/4 cup each
For pink food coloring
1/4 cup (62 grams) canned beets, drained
1 teaspoon drained beet juice from the can
For yellow food coloring
1/4 cup water
1/2 teaspoon ground turmeric
For purple food coloring
1/4 cup (35 grams) blueberries, fresh or frozen (if frozen, thaw and drain)
2 teaspoons water
For green food coloring
1 cup (30 grams) spinach, fresh or frozen (if frozen, thaw and drain)
3 tablespoons water, plus more as needed
DIRECTIONS
1. Choose your color below and simply follow the instructions.
CHOOSE YOUR COLOR
Pink
In a high-speed blender or food processor, mix the beets and juice together until smooth. Strain if desired.
Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a pink hue. Add more coloring, if necessary.
Yellow
In a small saucepan, boil the water and turmeric for 3 to 5 minutes. Allow to fully cool.
Store in an airtight container for up to 2 weeks in the refrigerator. Turmeric can stain, so use a container you don’t mind turning yellow. Add 1 teaspoon to icings, frostings, or batter for starters to impart a yellow hue. Add more coloring, if necessary.
Purple
In a high-speed blender or food processor, blend the blueberries and water together until smooth. Using a fine-mesh sieve, strain the skins from the mix.
Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a purple hue. Add more coloring, if necessary.
Green
If using fresh spinach, in a small saucepan, boil the spinach in enough water to cover for 5 minutes. Drain, discarding the cooking liquid. If using frozen and thawed spinach, skip to the next step.
In a high-speed blender or food processor, blend the spinach and water together until completely smooth. If the mixture clumps or stubbornly refuses to blend, add more water as needed, 1 tablespoon at a time. Strain, if desired, and let cool.
Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings or batter for starters to impart a green hue. Add more coloring, if necessary.
Post by  Elize Grobbelaar

JAN SMUTS KOEKIES
Resep: Elize de Kock
Foto en Nota: Alda Cilliers
Ek het al hierdie resep gemaak en dan amandelstukkies met die konfyt gemeng en in plaas van vanillageursel in die boonste lagie, ‘n druppeltjie amandelgeursel gesit, Dit is baie lekker!
Foto 2: Elizabeth Haupt
Foto 3: Hannetjie Langenhoven
FOOD LOVERS RECIPES

Soetkors:
4 koppies koekmeel
250 g sagte margarien
1 koppie suiker
3 teelepels gelyk bakpoeier
1 eetlepel vlapoeier
2 eiers
1 teelepel sout

Room suiker, botter en eiers.
Meng droë bestanddele met jou hande in die bottermengsel in en plaas in ‘n plastieksak om klam te bly.
Vulsel: Maak een en ‘n half keer of dubbel aan.
125 g sagte margarien
125 g suiker
2 groot eiers, geklits
225 ml koekmeel
5 ml bakpoeier
5 ml vanilla
appelkooskonfyt

Verroom die margarien en die suiker saam. Voeg die eiers en vanilla by en meng.
Sif die koekmeel en bakpoeier en saam en meng dit met die eiermengsel.
Rol deeg uit en druk af in sirkels. Plaas die sirkels in kolwyntjiepanne wat vooraf gesmeer is en sit omtrent 5 ml appelkooskonfyt in elke bakkie in die pannetjie.
Voeg die vulsel bo-op die konfyt en bedek die konfyt heeltemal. Bak in ‘n voorververhitte oond by 180ºC vir 15 minute of tot goudbruin op die middelste oondrak.

STEAK DEVINE
Dit hang van jou vleis af wat die lekkerste goeie kwaliteit vleis is.
Ons steaks is altyd lekker, ek gooi klaar sout en peper, tesame met
braaispesery (bietjie)
bietjie suurlemoensap
smeer olyfolie albei kante en laat die heeldag so lê in yskas
ek haal 2 ure voor gaarmaak uit want ek maak vleis teen kamer temperatuur gaar,
(Die van vanaand is al 5 dae so in die yskas)
Ek vries glad nie steak nie ek hou dit net in yskas en koop net genoeg.
Maak ‘n cast -iron griddle pan baie warm, moet geen olie ingooi nie die vleis het klaar olie
Braai 2 min aan kant.
Ek hou van myne erg medium!!!!!!!
Dan weer so 2 min aan ander kant.
Ek draai hulle kruis dwars om sodat die grid ‘n diamant patroon op die vleis maak.
Ek rus dit dan in die warm pan van die plaat af vir nog 4 minute op hulle vet kant, m.a.w die steak staan op sy kant.
GENIET DIE BESTE STEAK!!!!!!!

Rump steak na 2 weke net in die yskas gehou…..”vacuum packed”… heerlik!
Oornag op rooster rakkie in yskas, net met growwe sout en peper laat rus.
Vandag met dié resep aangegaan.
Onverbeterlik!!
Fotos en resep:  Elize de Kock

1 kg Skaap stertjies
1 eetlepel sout
1 teelepel swart peper
1 teelepel Garlic & Herb speserye
1/2 teelpel Rosemary & Olive speserye
4 eetlepels Balsamiese asyn
2 Eetlepels Woestersous
1 Groot ui..
6-8 heel Kerrie blare
1 koppie water
Kook Alles saam in die drukpot vir so 30 minute, gooi dan n 1/2 koppie Stampkoring in, en n 1/2 Koppie Bruin Lensies in..
Kook nou weer in die drukpot vir nog 30 minute op medium hitte, totdat die pot droog gekook het, en die pot gaar is..
Eet saam met n lekker Mengelslaai en mayonaise..
Stefaans Blaauw

4 tot 6 sny brood,
snykorsies af,
botter beide kante,
sny elke sny in twee.
Rasper kaas meng met een eier.
Sit nou n bietjie van die kaas mengsel op elke snytjie
en dan n stukkie bacon bo-op
Sit in koekpannetjie teen 180*C en bak tot heerlik gerooster aan beide kante omtrent so 20 min hang af van oond. Baie lekker bros.
Resep en foto Marie Grobler
Posted Elize Grobbelaar

HOENDER EN GROENTE SOP

8 stukkies hoender
1 ui
2 seldery stingels met blare aan
4 wortels
2 aartappels
vars knoffel na smaak
½ teelepel vars gerasperde gemmer
8 takkies vars tiemie (stroop die blare af vir gebruik)
½ koppie jong groen boontjies, fyn gekerf

Braai die hoender stukke in bietjie olie tot dit net begin bruin word, haal uit pot en giet al die olie af in ‘n koppie.
Sit die hoender stukke terug in die pot, voeg 2 koppies kookwater by en stoom tot sag.
Verwyder die hoender en giet die vloeistof deur ‘n sif om seker te maak daar is geen fyn beentjies in nie.
Braai die fyn gesnyde groentes vir so 5 min in bietjie van die olie waarin die hoender gebraai was.
Voeg die vloeistof waarin hoender gestoom was terug by die groente.
Sny die hoender in klein stukkies en voeg by die groente in die pot.
Prut tot die groente sag is en verdik die sop na smaak met bietjie wit uiesop poeier in water (of room) gemeng.
Jy kan die sop met ‘n stick blender fyn maak as dit vir klein kindertjies is.
Elsabie Templeton

JALAPEÑO POPPERS WITH CREAM CHEESE
Ingredients

Original recipe makes 32 servings
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for fryingIn a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Recipe and Photo: Ingrid Mouton

STEW WITH KALE (PRAKKIE)

Good old-fashioned prakkie , or stew with kale.
Boil potatoes and cook the chopped kale separately in a little water . When the potatoes are cooked, they should be drained . Spoon with a skimmer the kale in the mashed potatoes. Add salt, pepper and whipping cream until it is creamy and delicious. Keep everything warm.
Bake 6 sliced ​​onions with chipolata sausages into pieces and chorizo ​​sausage. Add beefstock to taste and the cooking liquid from the kale.
Ladle the stew into the bowl and make a well in the center . Pour the onion gravy with sausage in it and garnish with chopped red pepper. Originally we insert Holland lumps of butter to the mashed potatoes, but that is so unhealthy that I chose cream , because it has less fat and use less of it .

The stew can be made with other vegetables, though. Raw endive , green beans, carrots, lettuce, cabbage, etc. Also can be used any meat, like leftovers from a braai, the onions are fried golden brown , before you add it

Resep en foto:  Jaco van Baalen