NUT COOKIES
250 g butter
250 g sugar
1 vanilla sugar (or 5 ml vanilla essence)
1 egg
300 g flour
200 g nuts
Mix butter and sugar, add egg and then flour and nuts. Turn the dough through the coockie press and bake the biscuits for 10 minutes at 180°C. If you like, dip them into liquid couverture (chocolate).
Recipe and photo: Sabine Kurasch
BALSAMIC LAMB SHANK SERVED WITH MUSHROOM PATTIES AND STEAMED ASPARAGUS
Balsamic lamb shank with cranberries, pomegranate juice, olive oil, shallots, onions, garlic, corn starch, dark brown sugar and açaí. Served this with mushroom patties and steamed asparagus.
2 lamb shanks: 201 calories for 100 g
(I used 150 g per person: 301.5 calories per person)
2 tablespoons balsamic vinegar : 28 calories, 14 calories per person. Season with maldon salt to taste : 0 calories
Place shanks, seasoned with maldon salt, and rubbed with balsamic vinegar in an instant pot with 1 cup of water in the bottom. Cook on pressure setting on high for 45 minutes. Release the steam. You can brown them in oven at 375°F if you prefer it that way, after using the instant pot.
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INGELEGDE RADYSE
10-12 radyse
200 ml witasyn
brandrissies, fyngekap
50 ml bruinsuiker
2 knoffelhuisies
Sny radyse fyn en sit in bottels, kook res van bestanddele en gooi oor en sit deksel op.
Resep en foto: Irmela Joubert Continue reading
TAMATIE EN SAMPIOENSOUS VIR BEESTONG
30 ml kookolie
1 groot ui, fyngekap
1 blikkie x 285 g heel sampioene
125 ml tamatiesous
125 ml asyn
30 ml suiker
10 ml aangemaakte mosterd
10 ml sout
1 ml peper Continue reading
HEERLIKE BEESTONG MET SOUS IDEES
Marius Hammond:
BBQ EN SOETRISSIE BEESTONG
Kook die beestong in ‘n stoompot of slowcooker tot sag. Laat dit bietjie afkoel en trek die vel af. Sny dit in skywe en pak in ‘n oondvaste bak. Braai uie tot goudbruin en gooi bo-oor die tong.
Meng die volgende saam as sous:
1 bottel Knorr BBQ sous
1 bottel Wellington Sweet Chillie sous
Gooi bo-oor die tong/uie en bak in die oond vir ongeveer 20 min op 200°C.
Jy gaan jou vingers aflek van lekkerte… geniet dit!
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WIND DROOG KLEI
1 ½ koppie Maizena
1 koppie houtlym
1 eetlepel asyn
1 eetlepel baba-olie
1 teelepel handeroom
Poeierkleursel, as jy dit nie wit wil hê nie Continue reading
SJOKOLADE EN BAILEY’S “TRIFLE”
1 sjokolade rolkoek
1 liter sjokolade vla
1 liter vanielje vla
1 pak Tim Tams (beskuitjies)
375 ml vars room
Bailey’s likeur
klomp sjokolades van jou keuse
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KATE’S PEPPERMINT CRISP AND PINEAPPLE TART
Biscuit base:
Dish 27 x 20 x 7 cm
1 packet tennis biscuits
75 g butter
Crush biscuits, melt butter and mix. Press down in dish and leave in fridge to set.
2 x caramel treat spread, over biscuit base.
For the filling:
1 tin crushed pineapple
2 packets x 80 g greengage jelly
2 x 380 g tins evaporated milk well chilled Continue reading
ANNETJIE SE BROODDEEG-RESEP
8 koppies koekmeel
½ koppie botter of margerien
1 pakkie gis
30 ml sout
80 ml suiker
louwarm water
Gooi al die bestanddele saam, werk botter deur deeg en knie dan met die water tot gladde deeg. Continue reading
RICH FRUIT CAKE (SLOW COOKER)
1 kg mixed fruit (and nuts if wanted)
750 ml fluid of your own choice (I used iced coffee)
2 cups self raising flour
Soak fruit in fluid of choice for 24 hours. Stir in flour and put into a loose bottom cake tin. Put in slow cooker and cook for 8 hours on low, with water halfway up cake tin. Cook using the tea towel trick in place. Cool and turn out.
Note: you can also use apple juice, orange juice and brandy.
Recipe and photo: Jacqui Conradie
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