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Author Archives: FienievanWyk

CAN YOU FREEZE CHEESE

Posted on by Posted in Wenke / Tips Leave a comment

CAN YOU FREEZE CHEESE

Whether you bought cheese in bulk or have some left over, freezing it will keep it from molding and allow you to use it later. This is a guide about freezing cheese.

Selecting High-Quality Cheese:
When selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn’t belong or cheeses that appear greasy on the surface. Check the date of prepackaged cheese to make sure it hasn’t expired. Cheese keeps best in the refrigerator and freezing it will sacrifice some of its quality. Hard or semi-hard cheese can be frozen, but it may become develop a crumbly or mealy texture during freezing. However, it will retain its flavor and work just fine for cooking. Continue reading→

HOW TO FREEZE FIGS

Posted on by Posted in Vries van Groente & Vrugte / Freezing of Vegetables & Fruits Leave a comment

HOW TO FREEZE FIGS

Can fresh figs be frozen for use at a later date, i.e., a month or two from now? I want to save fresh figs for cooking later.

One of the great selling points of fresh figs is that their flesh is so tender and delicate. Freezing will devalue your figs, because it causes cell walls to rupture and produces a somewhat mushy texture in most thawed fruits. But, yes, you can certainly freeze figs.

The other issue you have to manage is that figs, like apples, apricots, and peaches, are particularly prone to discoloring. So you need to treat them with an acid to keep them looking good. This can be a thawed frozen fruit juice concentrate, such as orange, cranberry, or lemon juice, or a mixture of 1/2 teaspoon of ascorbic acid (vitamin C) dissolved in a quart of water. This treatment can alter the flavor of the fruit. Ascorbic acid, especially, can be bitter, though you might appreciate a lemon or orange hint in your figs. Continue reading→

PETRO’S STUFFED POTATOES

Posted on by Posted in Ligte Etes / Light Meals Leave a comment

PETRO’S STUFFED POTATOES

Stuffed potatoes
Wash 8 large potatoes well and prick the skin all over with a fork .
Brush the potatoes with a little olive oil , arrange the on a baking tray and bake in a preheated oven at 200 C for 1 hour until crispy outside and soft inside .
Remove from the oven and slice in half with a sharp knife .
Hollow out the halves and spoon the cooked potato into a mixing bowl .
Fry 2 leeks in a large knob of butter and
stir this together with
10 ml mustard powder ,
3 ml chilli powder ,
1 chopped chille , Continue reading→

PETRO’S TURKISH DELIGHT

Posted on by Posted in Lekkergoed / Sweets 1 Comment


PETRO’S TURKISH DELIGHT

Bake & Cooking paper
60 g gelatine (96ml)
500 ml water
80 g cornflour
900 g sugar
2,5 ml tartaric acid ( wynsteensuur )
25 ml rose essence or 25 ml lemon juice ( ek het lemon juice gebruik )
icing sugar and corn flour mixed in equal parts ( ek het opgehoopte eetlepel van elk gebruik was genoeg vir helfte )
ek het ook pienk kleursel gebruik , baie klein bietjie ) Continue reading→

NICOLAAS SE FYN TURKSVY KONFYT

Posted on by Posted in Konfyt / Jam Leave a comment

NICOLAAS SE FYN TURKSVY KONFYT
500 g afgeskilde turksvye
188 g suiker
360 ml water
suurlemoensap van ¼ suurlemoen
knippie sout
gekneusde gemmer

Skil die turksvye dun met ‘n skiller sodat die vleis gedeelte nog om die pit is.
Kerf nou die vrugte in stukkies
Plaas die water en vrugte in die kastrol en kook 15 minute lank in ‘n toe pot.
Voeg die suiker by en laat stadig smelt, moet nie kook voor die suiker alles gesmelt het nie.
Roer met ‘n houtlepel.
Wanneer gereed voeg die suurlemoensap by asook sout en gekneusde gemmer.
Kook nou tot die vrugte deur gekonfyt is en die vrugte deursigtig is.
Bottel in warm gesteriliseerde bottels en seel wanneer koud.

PRICKLY PEAR JAM
500 g peeled prickly pears
188 g sugar
360 ml water
juice of ¼ lemon
pinch of salt
crushed ginger

Cut the peeled fruit into small pieces.
Place fruit and water into saucepan and cook for 15 minutes in closed saucepan.
Remove from heat and add the sugar gradually.
Add lemon juice, salt and crushed ginger.
Sugar must be dissolved before jam starts to cook again.
Bring to boil again and boil till syrup is thick and fruit pieces are clear.
Bottle while hot using sterilised jars and seal when cold.

Resep : Gewysig vanaf die skakel: http://www.foodloversrecipes.com/2014/02/turksvy-fynkonfyt-stroop/
Foto: Nicolaas Marthinus Swanepoel

MACARONI EN KAAS HAM PASTEI

Posted on by Posted in Pasta Leave a comment


MACARONI EN KAAS HAM PASTEI

Bestanddele:
3 koppies gerasperde Cheddarkaas
1 koppie gesnyde ham (in blokkies)
1 koppie rou elmboog macaroni
2 ¼ koppie melk
2 eiers
**½ koppie Original Bisquick mengsel = ½ koppie meel, 1 teelepel bakpoeier, 1 eetlepel botter (meng meel en bakpoeier en vryf botter met jou vingers in – dit is bisquick mix)
¼ teelepel sout
Gekapte vars pietersielie (opsioneel) Continue reading→

JESSICA SE VINNIGE QUICHE

Posted on by Posted in Terte - Sout / Savoury Tarts / Quiches Leave a comment

JESSICA SE VINNIGE QUICHE – hoeveelhede na smaak
Neem 1 pak puff pastry en sit onder in gespuite glasbak.
Klits 5 eiers met bietjie melk,  sout en peper na smaak
Sny Rooi worsies op en hou eenkant. Sny hoender  in blokkies, braai ui in pan, sit hoender by, gooi bietjie chutney by en braai tot hoender gaar en  mooi kleur het. Laat afgekoel meng ongeveer 1kp gerasperde kaas by of meer indien verkies.  Meng die worsies en hoender, Skep op puff pastry deeg, gooi die eier mengsel oor  en bak vir  40min by  180 grade C.

Foto en resep: Jessica Jessie Kellerman

 

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Disclaimer | We do not claim that these recipes or photos are proprietary to us. We have just found these on the web