MURGPAMPOENTJIE EN FETA POFFERTJIES
3 medium murgpampoentjies
2 groot eiers, geklits
½ koppie gekrummelde fetakaas
1 ui, fyngekap (ek het myne sommer met die growwe kant van die rasper gerasper)
vars mint, na smaak
gerasperde parmesan kaas, na smaak
sout en swartpeper, na smaak
2 huisies knoffel, gerasper met growwe kant van rasper
1 koppie nutty wheat
olyfolie
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Author Archives: Gillian Vermeulen
RYSSLAAI MET TUNA
RYSSLAAI MET TUNA
3 koppies gekookte bruinrys
1 blik tuna in olie
3 hardgekookte eiers, in blokkies gesny
2 koppies ertjies, ontvries, moet nie kook nie
½ koppie elk (gekap) van die volgende vars kruie:
seldery
kruisement
rocket
spinasie
pietersielie
1 koppie mayonnaise
3 eetlepels suurlemoensap
sout en peper na smaak
Meng alles saam.
Resep en foto: Madie Tacklenburg
GILLIAN SE PANNEKOEK
GILLIAN SE PANNEKOEK
10 koppies koekmeel
15 ml bakpoeier
10 ml sout
6 groot eiers
50 ml suurlemoensap
2 koppies olie
12-14 koppies water
Gooi al die vloeistof-bestanddele in ‘n groot mengbak, sif dan die droë bestanddele bo-oor. Klits tot glad. Laat mengsel vir ten minste een uur staan voor dit gebak word. Hierdie pannekoek is sag en word glad nie taai as dit oorstaan na die volgende dag nie.
Resep: Gillian Vermeulen
ELSABIE’S BISCOTTI
ELSABIE’S BISCOTTI
Crisp and light, sliced and dried Italian biscuits. This specific recipe with an oil dough needs to be made in advance, covered and chilled for at least 2 hours or overnight before shaping into a roll and baking. When I bake this in my 90 cm oven I double up on the recipe below to get maximum space utilisation on my big baking trays.
1 whole egg
1 egg white
125 ml sunflower oil
140 g / 175 ml sugar
5 ml vanilla essence
80 g / 200 ml coarsely chopped nuts *see note below
225 g / 400 ml cake flour
1 ml salt
5 ml aniseed (optional)
7,5 ml baking powder
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AWESOME GEBAKTE MELKTERT
AWESOME GEBAKTE MELKTERT
Resep en foto: Elaine Steyn Steyn
2 de foto: Annelie Kruger
FOOD LOVERS RECIPES
Kors:
2 koppies koekmeel
½ koppie suiker
1 eier
100 g margarien
1 teelepel bakpoeier
30 ml olie
Vryf botter in droë bestanddele, meng olie en eier by. Druk vas onder en om die kante van gesmeerde losboom pan, (23 – 26 cm). Bak by 180°C vir 10 minute. Continue reading
VINNIGE SKUIMPIES
VINNIGE SKUIMPIES
3/4 koppie eierwit (liquid eierwitte van Woolworths)
1/4 teelepel kremetart
1 1/2 koppie strooisuiker
1 teelepel vanilla
Klits eierwitte en kremetart tot styf. Voeg strooisuiker bietjie vir bietjie by terwyl jy goed klits. Gooi vanilla en paar druppels kleursel by. Ek het so 60 skuimpies uitgekry.
Bak vir 40 – 60 min teen 120°C.
Resep en foto: Ciné Venter
HEALTHY BREAKFAST WITH KIELBASA SAUSAGE
HEALTHY BREAKFAST WITH KIELBASA SAUSAGE
Healthy breakfast: poached eggs, smoked kielbasa sausage with sautéed red onions, topped off with fresh avocado.
145 g smoked kielbasa sausage: 328 calories for 2 ppl
164 calories per person
Red onion : 140g : 51.8 calories
Poached egg: 71 calories : 213 calories for 3 eggs per person
Whole avocado : 322
calories
Lime juice : 1 tsp 1 calorie
Sourdough toast : 110 calories medium slice
Butter: 2 tsp : 68 calories Continue reading
BEEF RIBS AND CURRIED CARROT FRITTERS, SERVED WITH STEAMED RADICCHIO AND STEAMED GREEN BEANS
BEEF RIBS AND CURRIED CARROT FRITTERS, SERVED WITH STEAMED RADICCHIO AND STEAMED GREEN BEANS
Rub ribs in: maldon salt to taste
¼ teaspoon garam masala spice
¼ teaspoon powdered ginger
¼ teaspoon ground coriander
¼ teaspoon dried cardamom
2 tablespoons pure, raw honey
Cook in instant pot for 40 minutes on high. Brown in the oven at 375°F until nicely brown. Turn over once.
VEGGIES, STEAMED:
Radicchio (fresh chicory) 100 g per person
Green beans, 100 g per person Continue reading
ALTA SE GROENTE PIEKELS
ALTA SE GROENTE PIEKELS
1 groot Engelse komkommer, in klein blokkies gesny
3 middelslag uie, gekap
5 murgpampoentjies, in blokkies gesny
1 klein blomkool, in klein blommetjies gebreek
20 ml sout
Sous:
500 ml asyn
1 ml gemaalde wonderpeper
250 ml ligte bruinsuiker Continue reading
POTATO PUFFS IN A MUFFIN PAN
POTATO PUFFS IN A MUFFIN PAN
3 cups mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaped cup shredded sharp cheddar cheese
2 tablespoons grated parmesan
2 tablespoons chopped chives or parsley
salt and black pepper to taste
Preheat oven to 200 ºC. Lightly grease with butter 8 – 9 of the wells of a non stick muffin pan.
In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon it into the pan filling the cups to slightly below the top. Bake 25 – 35 minutes until it pulls away from the sides of the cup and are golden brown. Remove from oven and let it cool 5 minutes in pan. Serve with sour cream if desired.
Recipe and photo: Juanita Vermeulen