QUINOA PEANUT BUTTER PORRIDGE WITH POACHED CARDAMOM PEARS, HAZELNUTS AND DRIED CRANBERRIES
200 g of Duchesse d’Angouleme Pear
1 teaspoon cardamom
100 g quinoa flakes
1 tablespoon powdered peanut butter
1/2 teaspoon Maldon sea salt
1 tablespoon royal jelly in honey
50 g of whole hazelnuts, panfried in cooking spray
40 g of dried cranberries
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Author Archives: Gillian Vermeulen
HEERLIKE GESONDHEIDSBROOD
HEERLIKE GESONDHEIDSBROOD
Lewer 2 brode
500 ml vetvrye melk, louwarm
15 ml rou heuning
10 ml koeksoda
750 ml broodmeel
5 ml sout
10 ml bakpoeier
250 ml laer GI hawermout
250 ml hawersemels (oatbran)
15 ml gekapte neute, enige soort (ek het gemengde ongesoute neute gekoop en fyngekap)
15 ml sonneblomsaad
15 ml lynsaad Continue reading
CUCUMBER JELLY
CUCUMBER JELLY
Makes: 4-5 half pints
2 English cucumbers, peeled and chopped into medium sized chunks
3 inch piece of ginger, peeled and chopped into small chunks
4 tablespoons lemon juice
4 tablespoons white vinegar
3 cups sugar
1 packet of liquid pectin (half a box)
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NATACHA’S FETA CHEESE
NATACHA’S FETA CHEESE
For every 500 ml milk use 50 ml white vinegar (I used 2 L milk).
Pour milk and vinegar in a pot and heat up on LOW heat, do not stir. Boil for 5 minutes (do not stir) and strain through a clean cloth and sieve. Let it cool enough to wring excess moisture out. Add your flavourants (I used grinded tropical pepper and Himalayan pink salt) to your taste. Press tightly into a bowl and let it chill in the fridge. Cut in squares.
Mix 1 cup boiled water, cooled down with 2 teaspoons salt. Put your cheese in a sterilized bottle and cover with the salt water. Refrigerate.
Recipe and photo: Natascha Visagie
2nd Photo: Charnelle Yhukutwana
GEROOKTE PAPRIKA HOENDER MET ROOM
GEROOKTE PAPRIKA HOENDER MET ROOM
5 hoenderborsies, klein gesny
1 groenpeper
1 rooi peper
1 uie
3 teelepels gerookte paprika
sout en peper na smaak
4-5 blokkies botter
250 ml dik room
olyfolie
3 teelepels koekmeel
water
Verbruin hoenderstukkies in olie. Strooi paprika, sout en peper oor. Laat kook tot amper gaar. Meng in gesnyde rooi/groen pepers en ui. Voeg blokkies botter in en laat verder kook tot groente sag is.
Voeg dik room by. Meng meel met water en roer dit by om sous dikker te maak.
Voeg nog sout en peper by indien nodig.
Resep en foto: Benita Rodrigues
ASIAN BEEF ROAST AND VEGGIE MEDLEY
ASIAN BEEF ROAST AND VEGGIE MEDLEY
Serves 2
1 small beef roast
¼ teaspoon sea salt (to own taste)
¼ teaspoon black pepper (to own taste)
¼ teaspoon 5 spice Chinese seasoning
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon olive oil
1 onion cut into small chunks
2 apples cut into small chunks
2 potatoes – wrap in aluminum foil.
Rub roast with spices and seasoning. Add olive oil to roast pan. Add onion, apples and potatoes to roasting pan with prepared roast. Cook roast in oven at 375ºF until internal temperature reads 125ºF. Continue reading
PALESTINA TERT
PALESTINA TERT
Mariebeskuitjie krummels
Geel van 2 eiers
1 blik gekondenseerde melk
2 eetlepels gesmelte botter of margarien
¼ koppie suurlemoensap (of na smaak)
Meng beskuitjie krummels met botter en druk vas in ‘n vuurvaste tertbord. Voeg die eiergele by die melk en klits goed. Voeg suurlemoensap by en klits weer deeglik. Gooi vulsel in kors. Sit in ‘n lou oond tot die vulsel styf en ligbruin (as dit verkies word) is.
Kan vinnig berei word wanneer gaste onverwags opdaag.
Resep geplaas deur Tienie Kruger Steyn
LEMOENPOEDING OP DIE VUUR
LEMOENPOEDING OP DIE VUUR
Ek is nie ‘n kampmens nie en eet sommer “Icecream vir poerring” maar dalkies sal iemand wat gereeld die potjies uithaal hierdie een waardeer.
Maak eers die sous in ‘n diep 3-poot pot op die vuur.
Sous:
250 ml suiker
375 ml water, hou warm
37 ml (3 eetlepels) botter
12.5 ml (1 eetlepel) suurlemoensap
1.5 ml (¼ teelepel) sout
Meng en bring tot kookpunt.
Beslag:
1½ koppie (375 ml) meelblom
2½ teelepel (12.5 ml) bakpoeier
½k koppie (125ml) melk
½ koppie (125ml) margarien
½ teelepel (2 ml) sout
½ koppie (125 ml) suiker
1 geklitste eier
1 eetlepel (12,5 ml) marmelade
Klop suiker, eier en margarien tot romerig. Voeg marmelade by. Sif droë bestanddele saam en maak aan met melk. Skep beslag in warm stroop, plaas deksel op en laatstadig prut vir 1½uur, of tot gaar. Trek potjie effens weg van direkte hitte, maar plaas ‘n paar kooltjies op die deksel en sorg dat daar gedurig genoeg kole rondom die potjie is. Moet nie die deksel afhaal tydens die bakproses nie, anders sal die poeding platval.
Resep geplaas deur Johan Snyder
PEANUT BUTTER AND BLUEBERRY LOAF (GLUTEN FREE)
PEANUT BUTTER AND BLUEBERRY LOAF (GLUTEN FREE)
The original recipe is a Gluten Free recipe so I will type it as it is in the magazine and will put my replacements in brackets where I changed:
2 cups almond flour (I used normal cake flour)
2 teaspoons baking powder
pinch salt
½ cup honey (I used syrup)
¼ cup canola oil
1 teaspoon vanilla
2 large eggs
2/3 cup sugar free peanut butter (I used normal)
1 cup almond milk (I used dairy milk)
1 tub coconut chunks, shaved (I used fine coconut)
1 punnet blueberries (400 g) Continue reading
MARY SE BREYANI
MARY SE BREYANI
4 hoender filette, in repies gesny
1 koppie karringmelk
2 eetlepels breyani masala
2 koppies rys, halfgaar gekook
¾ koppie rou lensies, oornag in water geweek
3 uie, in ringetjies gesny
4 eetlepels gesoute botter
sout na smaak
1 paar draadjies saffraan
Karringmelk sous:
½ koppie karringmelk
knippie sout
2 eetlepels koljander, gekap
½ rooi brandrissie, fyngekap
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