DUITSE STRAATKOS

Schnitzel met zigeuner sous en “slap tjips”
2 Klein uie in ringe
1 EL botter
1 rooi pepper gekap
2 medium wortels julienne
5-6 sampioene
2-3 tl paprika
1 mespunt rooipeper of chillies
2 tl flour
150 ml droeë witwyn
2 EL tamatie pasta
400 ml groente aftreksel
Braai uie in botter tot sag en voeg pepper sampioene by. Braai minuut, voeg flouer en wyn by. Kook op lae hitte vir 5min. Voeg res by en kook op lae hitte 15 tot 20min.
Bedien op schnitzel

Bron: Hendrik Markgraaff

HOENDER EN SPEK TAGLIATELLE MET WITSOUS

Bestanddele:

Pasta
130gr meel
1 eier
Paar druppels water
Rol uit en sny in pasta repe
Wit sous
1 eetlepel botter
1 koppie melk
1 eetlepel maizena

Metode:

Braai opgekapte uie saam 2 teelepels gekapte knoffel
Braai hoender saam tot amper bruin
Voeg gekapte spek by tot gaar
Voeg wit sous by
Voeg pasta by

Bron: Monique Dunhin
Foto: Cecil Dunhln

LAM EN KORINGSOP
1 lam rib
2 koppies koring
1 liter water en nog water later
sout en swart peper
3 bakkies chicken stock pot gel blokkies
3 eetlepels nando’s garlic peri peri sous
Vars koljander blare om mee op te dien

Ek het die koring goed gespoel en toe in my slowcooker gesit met die vleis, sout en kookwater.
Kook tot jou vleis sag is en van die been af val.
Haal die vleis uit in ‘n bord, haal al die bene uit en sny die vleis fyn en sit dan terug saam met die koring wat nou lekker dik geswel is.
Voeg nog water by tot jou pot so 3/4 vol is en sit die Chicken stock pot gel blokkies in. Meng alles goed deur en laat kook tot ‘n lekker dik sop.
Gooi laaste jou Nando’s Garlic Peri Peri sous en swartpeper by
Geen verdikkings middel nodig nie – die koring maak dit ‘n heerlike dik sop. Jy kan water bysit tot die sop die dikte is wat jy verlang. Dit totale tydsduur van die sop was ongeveer 3 ure.
Ek het vars koljander blare fyngekap en saam met die sop bedien. Heerlik!
Geniet saam met ‘n vars melkbrood
Bron: Petra Nel

8 LEPEL POEDING
8 gelykvol eetlepels margarien
8 gelykvol eetlepels appelkooskonfyt
8 hoogvol eetlepels koekmeel
8 gelykvol eetlepels suiker
10 ml koeksoda
500 ml melk

Smelt margarien en konfyt oor lae hitte in ‘n kastrol.
Meng koekmeel en suiker.
Los koeksoda in melk op en meng met droë bestanddele.
Voeg gesmelte margarien en konfyt by.
Roer om goed te meng.
Die mengsel is loperig.
Gooi in ‘n gesmeerde bak, sit deksel op en bak in voorverhitte oond van 180ºC tot bruin en gaar. Toets na 40 min.
Die poeding is ook baie geskik vir bevriesing.

Resep geplaas deur Emma Beetge
Foto:  Emma Beetge

MUTTON MINCE FILLING FOR SAMOOSA
1 kg mutton mince wash and drain
Liquidise:
4 large onions chopped
4 – 6 green chillies
1 bunches dhanya washed and chopped
Extra:
1 teaspoon salt
1 tablespoon ginger and garlic
1/2 teaspoon turmeric
1/2 teaspoon coarse black pepper
1 teaspoon coarse red chilli or to taste if preferred

***** (I add extra green MASALA and omit the red chilli altogether)
Garnish:
chopped dhanya
Spring onions

Add mince to a large pot.
Braise on medium heat.
Cook for 15 minutes.
Stirring occasionally to avoid scorching.

Now add in ginger and garlic, salt, turmeric, liquidised green onion, masala and pepper optional

Cook for a further 20 minutes stirring now and then, breaking lumps.
When mince is cooked remove from heat, the mince should be dry and slightly moist.

Cool mince before filling samoosa
Add chopped greens

Source: Leyla Randera

CHICKEN SAMOOSA FILLING

Ingredients
500g chicken mince
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground dhania powder
2-3 teaspoons crushed chillies
2bunches dhania
salt to taste
Lemon juice

Liquidise :
onions,
chillies,
dhania,
jeero
& lemon juice.

Add to pan together with the mince.
Add spices and mix well.
Braise mince until dry & all moisture evaporates

Cool completely.

Chop fresh Cilantro & spring onions.

Fill approx 30 samoosas

Source: Leyla Randera

SAMOOSA PASTRY
3 cups of flour
cold water
pinch of salt
1 teaspoon of lemon juice
12 teaspoons of ghee (clarified butter)
Substitute:
Ghee can be substituted for margarine or butter but this does alter the taste.

Sift flour and salt together.
Combine the lemon juice and water. Add this liquid mixture to the dry ingredients.
Mix well to form a dough. Knead the dough to remove any air bubbles.
Divide the dough into 12 portions.
Roll each portion into a ball and flatten it between the palms of your hand.
Roll the portions on a floured board into Roti circles.
Using only 6 circles, brush each side with 1 teaspoon of ghee.
Pile the each disc on top of each other with a sprinkling of flour between each Roti disc. Do not grease the underneath of the last disc and the surface of the top roti disc.
Roll out the pile of 6 disc’s into a single large circle.
Trim of the edges of the circle to form a square.
Toast the dough circle on both sides on a non stick frying pan or a flat grill.
Toss and turn lightly several times to separate the layers.
As soon as the layers begin to separate remove from heat and set aside. This is now samoosa pastry or pur.
Repeat the steps with the remainder of the 6 portions.
When the pur is cooled, cut the pur into two inch wide long strips.
The strips can be filled with the filling of your choice and deep fried until golden brown in colour.
Source: Leyla Randera

TROMPIE SE ONTBEENDE RIBBETJIE
1 ontbeende ribbetjie
1 koppie olyf olie
1 koppie room
2 teelepel rooi peper
sout
spices

Ontbeen die ribbetjie of vra jou slagter om dit te doen.
Meng die bestanddele bo saam, geur die rib daarmee en laat een week in yskas rus.
Plaas eers op kole om rook te vang, net tot goed gerook.
Draai toe in foelie en braai tot gaar, haal uit foelie.
Plaas weer op kole om kleur te kry.
Lekker eet!

Bron: Trompie Hayward

UPSIDE DOWN COCONUT AND APPLE CAKE/TART

For the cake:
500g vanilla muffin mix
150g baking margarine
1 egg
1 teaspoon baking powder
1 cup milk
1 tsp vanilla
1½ apple ( cut in thin slices)
1 cup designated coconut
Mix all ingredients together except apple slices.(smooth consistency)
Line a greased round cake pan with apple slices top with batter mix (i rolled my apple slices in some cinnamon before placing in pan) bake for 20mins or until golden brown on top.
For the sauce:
100g butter
½ cup sugar
½ cup icing sugar
100ml milk
1 tsp vanilla
The juice of 1 lemon
Mix all ingredients in sauce pan over low heat until sugar desolves bring to a quick boil then remove.
Remove baked cake place apple side up and then last but not least drench in the syrup…. Cut in slices and serve with ice cream (best enjoyed stil warm).
Absolutely delish!!!

Bron: Nelmarie Petzer

HOENDER AFTREKSEL
3 gaar hoenders se bene
velle oondgerooster tot lekker bruin
So 5 uie, in growwe stukke gesny
1 groot handvol pietersielie
‘n paar wortels opgekap
½ bos seldery
‘n paar peperkorrels
2 – 3 naeltjies
1 tot 2 velletjies foelie (mace)

Sit alles in die pot. Maak gelyk vol met kouewater en bring tot kookpunt.
Skep skuim af. (Skuim maak die aftreksel dof) en laat saggies onbedek kook vir n uur.
Syg deur n moeseliendoek en kook sop of koel af en vries dit tot jy aftreksel nodig het.
Ek sout nie my aftreksel nie’, want soos die vog verdamp word die sout al sterker. Ek sit sout by soos ek dit gebruik.
Foto en resep:  Frikkie Jones‎