1x blik kerrievis (haal al die gagga’s uit)
1 x Uie gerasper (nie te groot)
2 x Tamaties gerasper (nie te groot)
2 x koppies cheddar kaas gerasper
2 x eiers
Sout en peper na smaak
Dreineer tamatie en uie water. Meng als saam en bak teen 180 °C vir so 30 -40 min tot gaar. Bedien met slaai of koud as sout tert.
Resep van my sussie Debbie Bornman
Foto deur Lizelle Lambert
VISKOEKIEGEREG
± 2 – 3 koppies gaar rys
3 groot uie
kerriepoeier
speserye na smaak
viskoekies (Woolworths hake) hoeveelheid hang af van grootte van bak, ek het 9 gebruik
3 eetlepels koekmeel
700 – 800 ml melk, witsous moet dunnerig wees
kaas, gerasper en opsioneel – ek kan kaas met alles eet
Braai uie in ‘n bietjie olie tot deursigtig en voeg kerriepoeier, (sout, peper, borrie, cajun spice) by na smaak.
Voeg koekmeel by en roer deur.
Voeg die melk by en prut tot effens verdik.
Bak viskoekies intussen vir 10 min teen 200°C. (half gaar)
Skep rys in oondvaste bak.
Met gaatjies lepel skep meeste uie uit sousmengsel bo-op rys en bietjie van die sous.
Pak viskoekies bo-op en skep die res van die sous bo-oor.
Ek gebruik ‘n dun mes om die sous te help deursypel tot by die rys.
Strooi gerasperde kaas bo-oor (ek het ook fyngedrukte nik-naks bo-oor gestrooi).
Bak vir 20 minute teen 180°C.
Variasies kan lekker wees, voeg ‘n laag ertjies by, speel rond met speserye, gebruik visvingers, ens…. En geniet!
Foto en resep: Cindy Goosen
Voeg al die bestanddele bymekaar in een pot behalwe die kaas.
Bring tot by kookpunt teen ‘n hoë hitte. Stel dan ‘n horlosie vir 9-10minute en laat kook. Roer gereeld.
Na 10 min haal van die plaat af. Gooi die kaas by. Roer goed deur en laat staan ‘n rukkie.
Skep op en garneer. Geniet dit!
NS. Die pasta sal bietjie “souserig” lyk maar wanneer dit staan sal jy sien dit verdik en na die kaas is hy perfek.
Resep: Ingrid Nilsen
Gepos deur: Elre van den Heever
VLUGSOUT PLAASVERVANGER
If ammonium carbonate (Vlugsout) is not available, baking powder can be substituted in a 1:1, 1:2 or 1:3 ratio. That is: 1 teaspoon baking powder for every 1/2 teaspoon of baker’s ammonia (or 1 1/2 teaspoons baking powder for every 1/2 teaspoon baker’s ammonia). You can also add some baking soda together with the baking powder
Elize de Kock
MAALVLEIS MET ‘N TWIST
Pak die spek oop en vleg soos op foto.
Maak maalvleis aan soos jy maalvleis balletjie sou maak.
Gooi net bietjie minder sout as jy gerookte spek gebuik.
Sit die maalvleis in die spek en rol toe.
Bak teen 180 ºC vir 30min.
Foto en idee: Cecilia Bierman
Cake Ingredients:
225 g Stork Bake
4 extra large eggs, separated
15 ml baking powder
500 ml castor sugar
750 ml flour
250 ml water
Stork Cream Icing Ingredients:
250 g Stork Bake
500 g icing sugar, sifted
Method:
Preheat the oven to 180°C.
Cream the Stork Bake and sugar until light and creamy.
Add the egg yolks and beat well.
Fold in the dry ingredients and water in 2 batches.
Beat the egg whites until stiff, and fold in the cake mix.
Pour into 2 greased baking pans and bake for 30 – 45 minutes, or until a skewer comes out clean.
Icing Method:
Beat the Stork Bake until soft and as white as possible.
Gradually beat in half the icing sugar and then beat in the remaining icing sugar.
For chocolate icing:
Beat 125ml cocoa into the softened Stork Bake, and then use 400g icing sugar and 45ml milk.
For coloured icing:
Once your icing is made, divide into bowls according to the amount of colours you need for your cake. Add a little colouring at a time and mix well with a spoon.
Photo: Sa-eeda Daniels
FRUIT IN FRUITCAKE – MAKE YOUR OWN
When making fruitcakes, add up the total amount of fruit and nuts called for in the recipe, and then make changes according to your personal preferences. Try dried apples, apricots, pears, peaches, pineapple, prunes,dates, black and golden raisins, and currants. Not creative enough? Add dried mango or papaya, or dried cherries, cranberries, or blueberries.
Choose the fruits that you like, use what you have on hand, or what’s most cost effective for your budget. If there are certain fruits you don’t like, you can always include more or less of another kind. The ratio of fruit to batter has always been an issue for fruitcake connoisseurs. At least half the weight of the cake should be fruit, and the more fruit the better. A fruitcake with less than a 50:50 ratio, is called a Plum Cake or Dundee Cake.
The dried fruits should be cut in to small pieces with kitchen shears or chopped with a knife. The chopped fruits are then soaked in fine spirits such as a good a port, sherry, Marsala, Madeira, Malmsey, Muscat, rum or brandy for 24 hours before making the cake. Don’t scrimp the alcohol, use a good-quality liqueur for best results. The heat of cooking will destroy most of the alcohol while leaving the flavour.
If you do use candied fruit, rinse it first to get rid of most of the syrupy, sticky glaze. While dried fruit absorbs alcohol, candied peel does not readily soak up the liqueur so its probably better to plan on eating this type of fruitcake fresh, rather than aged and cured.
There are dark fruitcakes and light fruitcakes, and some people prefer one better than they prefer the other. A dark fruitcake uses light coloured fruits such as currants, dried apricots and pineapple, lighter coloured spices and light corn syrup. A dark fruitcake uses darker fruits like raisins, dried dates, cranberries, and prunes, darker coloured spices, and dark corn syrup or molasses.
Dust fruit with flour, before mixing with batter to prevent from sinking to the bottom.
Photo: Adam Cloete
MIELIE PAP TART
25 ml olive oil or butter
250 g rindless smoked bacon, chopped
3 large onions, chopped
2 cloves garlic, crushed
250 g mushrooms, sliced
100 ml dry white wine
5 ml dried herbs (basil or origanum), or 15ml fresh herbs
2 x 425 g cans chopped tomatoes
750 ml mealie meal
1 x 410 g can sweet corn
300 ml grated Cheddar cheese
250 g rindless streaky bacon
Heat the oil in a pot or saucepan and fry the chopped bacon over a medium heat. Remove from the pan. Add the onions and garlic and fry until golden. Add the mushrooms and cook for a minute. Return the bacon to the pot or saucepan and increase the heat.
Add the wine along with the dried herbs. (If you are using fresh herbs, only add them once the sauce is cooked.) Bring to the boil and simmer for about five minutes. Add the tomatoes and cook over a high heat until the mixture thickens. Keep stirring to prevent it from burning. Remove from the heat and set aside.
Pap Pour 1 750ml water into another pot, and stir in the mealie meal and 15ml salt. Cook over a low heat, stirring until it starts to boil. Continue to stir over a low heat for eight to 10 minutes, then add the sweet corn and remove from the heat.
Oil an ovenproof dish or flat-bottomed black pot if you’re going to cook it over the fire. Spoon a 3cm layer of pap onto the base and cover with a layer of sauce. Continue in this way, ending with a layer of sauce. Cover with cheese and top with twists of streaky bacon in a crisscross pattern.
Bake in a preheated oven for between 40 minutes and an hour. To cook the tart on the fire, place a few coals under the pot and cook slowly for one hour, then put some coals on the lid for 15 minutes. Check regularly to make sure it doesn’t burn.
Post and Photo Elsabie Templeton
Note: I added wilted baby spinach and fried brown mushrooms
om die “wilted” spinasie te kry sit ek sommer my blare in ‘n metaal kolander in die wasbak en gooi stadig kookwater oor dit totdat dit alles verlep het (een ketel is genoeg), dreineer en druk al die water uit en gebruik- Elsabie Templeton
gebruik n skerp mes en maak n snit in die sakkie en dop die peertjies uit die sakkie
sny mote van 10mm dik en sit in ys water vir n uur vervang ys water na n uur en week mote vir nog n uur
droog mote in n handdoek rol papier en marineer vir 15- 20 min in die mostert
klits die eiers en rol die pere daarin en bedek met die krummels bak in die olie tot bruin en dien op saam met suurlemoen skywe en geniet
Gideon Louw
SIBA’S LAMB NECK POTJIE
600 g lamb neck chops
60 g plain flour
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
2 tsp garlic and rosemary dry seasoning mix
30 ml (2 tablespoons) canola oil
2 onions, halved and sliced
2 celery sticks, sliced
4 garlic cloves, chopped
1 large green pepper, cored and diced
2 tsp (heaped) tomato paste
400 g canned chopped tomatoes
800 ml chicken stock, to cover
Salt and pepper
8 baby carrots, washed but left whole
6 baby potatoes, halved
Crusty white bread
Parsley
In a large bowl mix together the flour, spices and rosemary seasoning.
Mix the lamb neck with the flour and spices to coat then set aside.
Traditionally this is cooked in a cast iron pot over coals outdoors but you can cook it in any heavy based pan and it would work over a barbecue or outdoor range or on the stove indoors.
Heat the canola oil and add the lamb and brown the meat for 4 minutes.
Add the onion, celery, half the garlic and green pepper and sauté for 5 minutes.
Add any of the remaining seasoned flour from the meat and cook out for a minute – this will help thicken the stew.
Stir in the tomato paste and canned tomatoes.
Pour in the stock and season with salt and pepper.
Simmer for 2 hours stirring every 20 to 30 minutes and replenishing with water if needed, until the meat is tender.
Throughout the cooking time check heat is not too high and adjust as necessary.
Add the potatoes, carrots and the rest of the garlic and cook for a further 20 minutes until the veggies are cooked but still firm.
Recipe: Siba Mtongana
Photo: Elize de Kock
