KALKOEN IN BAKSAKKIE (geskik vir vries)
My kalkoen, so 3,4 kg lekker gewas, bottermengsel aangemaak, ongeveer 250 ml, met Portuguese chicken spice en lekker gesmeer so ver ek kon onder die vel en bo-op vel. Groot baksakkie geneem, so 50 ml sojasous, bietjie bruin asyn en skoot suurlemoensap ingegooi. Het nek van baksakkie nie styf toegemaak sodat stoom kan ontsnap. Hom teen 160°C stadig gebak. So 3 ure en 30 minute ongeveer. Na elke uur, sakkie versigtig omgedraai. Hy lyk murgsag! Velletjie mooi bruin en crispy.
Resep en foto: Jeanne Wolfaardt
Author Archives: Gillian Vermeulen
RISSIEBLATJANG
RISSIEBLATJANG
2 hande chillies (rissies)
2-3 groot tamaties
2 uie
vars knoffel na smaak
2 koppies asyn
1 koppie suiker
1 koppie appelkooskonfyt
2 teelepels kerrie
½ teelepel borrie
sout en peper na smaak
Kook alles saam vir +- uur. Verdik met maizena indien nodig. Bottel warm Continue reading
ROASTED LEG OF HOGGET WITH ANCHOVIES, MUSTARD AND LEMON
ROASTED LEG OF HOGGET WITH ANCHOVIES, MUSTARD AND LEMON
8 tinned anchovies
2 teaspoons capers
2 tablespoons honey
splashes white wine vinegar
splashes white wine
2 lemons, zest and juice
2 cloves garlic, crushed
1 tablespoons Dijon mustard
1 sprig thyme
1 sprig rosemary
100 ml olive oil
1 x 1.7 kg leg of hogget, with bone – must be a long leg
200 ml white wine Continue reading
DASSIE SE “MELTING MOMENTS”
DASSIE SE “MELTING MOMENTS”
250 g sagte botter
½ kopie versiersuiker
½ koppie mielieblom
2 koppies koekmeel
1 teelepel vanilla geursel
Meng botter, versiersuiker en koekmeel saam. Voeg die geursel by. Meng en voeg laaste die meelmengsel by.
Meng goed met hande. Dis ‘n baie sagte deeg. Sit in koekiedrukker en druk uit op bakplaat.
Bak ±10 minute op 160°C. Continue reading
PEANUTBUTTER FUDGE
PEANUTBUTTER FUDGE
1 cup butter
1 cup peanut butter (I used smooth)
4-4 ½ cups icing sugar, sifted (might need less or bit more, just check your consistency and if you want it a bit stiffer then just add more icing sugar)
Melt butter and peanut butter together in microwave until melted, remove and mix in the icing sugar to form a stiff consistency.
Put in a buttered pan and make it smooth on top. Let it cool down a little and cut into blocks.
Please feel free to melt chocolate and pour it over once the fudge has set, before cutting. Amazing!!
Recipe and photo: Tracy Vohra
CANDIED JALEPENOS
CANDIED JALEPENOS
Cowboy Candy is Jalapenos that was pickled in sweet pickle for a month and thereafter drained and dehydrated for 3 days until crunchy. There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more! This recipe yields between 4 and 6 half pints. (240 ml each)
3 pounds fresh firm, jalapeno peppers, washed (1.5 kg)
2 cups cider vinegar
6 cups white granulated sugar
½ teaspoon turmeric
½ teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper Continue reading
GIDEON SE “SMOOTHIE”
GIDEON SE “SMOOTHIE”
1 pakkie gevriesde aarbeie
3 geskilde, gevriesde piesangs
2 ryp mangos
2 koppies bloubessies, gevries
3 eetlepels heuning
2 koppies roomys
1 koppie melk
2 teelepels vanilla essens
Gooi alles saam in ‘n voedselverwerker en verpulp.
Gooi in ‘n glas en versier met ‘n mintblaar.
Resep en foto: Gideon Louw
WILLEM’S SUMMER SALAD
WILLEM’S SUMMER SALAD
This is a salad I started making some 10 years ago. With only 4 ingredients. It’s quick to make and super delicious as a side with a braai or pasta.
1 pineapple
1 punnet strawberries
1 head of celery
80 ml Knorr Italian salad dressing
Peel, core and cut pineapple into medium chunks. Wash, dry and cut strawberries into quarters (if large strawberries, else only half them). Remove all the leaves from the celery sticks. You can however use the sweet leaves at the heart of the celery. Cut off that hard 20 mm bit at the bottom end of the celery stick. Wash the celery sticks and peel off any hard fibroids material with a potato peeler. Slice the celery sticks into 8/-/10 mm wide chunks.
Mix the pineapple, strawberries and celery in a salad bowl, and drizzle over the Knorr Italian Salad Dressing.
Recipe and photo: Willem Labuschagne
WORTEL EN PYNAPPELKOEK
WORTEL EN PYNAPPELKOEK
500 ml suiker
325 ml sonneblomolie
3 eiers
15 ml vanielje
625 ml koekmeel
15 ml kaneel
10 ml koeksoda
5 ml sout
250 ml rosyntjies
250 ml gekapte neute (ek gebruik okkerneute)
500 g gerasperde wortels
125 ml gekapte pynappel (kan blikkie pynappel gebruik – dreineer net goed)
Continue reading
QUICK AND EASY NO BAKE CHOCOLATE BLOCKS
QUICK AND EASY NO BAKE CHOCOLATE BLOCKS
1,5 cups chocolate chips
1 cup peanut butter
1/2 cup syrup
1/4 cup butter
1,5 cups oats
1,5 cups coconut
1 cup chopped pecan nuts
1 cup cherries Continue reading