CHIMICHURRI SOUS-VARS KRUIE PESTO
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt Continue reading
Author Archives: Linda Venter
LACY’s ENGLISH MUFFINS
LACY’s ENGLISH MUFFINS
English muffins – soft baked in the oven – Makes 12
Starter (Make this the night before or between 8 and 12 hours)
1 ½ cup unbleached all purpose flour
¾ cup water
1/8th of a teaspoon instant yeast.
Mix, cover and leave at room temperature. Continue reading
ROOIBOS INFUSED FRUIT CAKE
ROOIBOS INFUSED FRUIT CAKE
3 Rooibos tea bags
375 ml boiling water**** see below
375g (3cups) fruit cake mix
100gr glaced cherries
125g butter
225gr sugar (11/4cups)
1 tsp bicarbonate of soda
250gr (2 cups) self raising flour
2 eggs slightly beaten
100gr chopped walnuts or pecan nuts Continue reading
TACO PIE
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Posted in Ligte Etes / Light Meals, Maalvleis / Mince, Pasteie en Pasteitjies / Pies Large and Small
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Posted in Ligte Etes / Light Meals, Maalvleis / Mince, Pasteie en Pasteitjies / Pies Large and Small
Leave a comment
TACO PIE
Preheat over to 180 C
1 sheet Woolworths all butter pastry. Spray your pie dish with cooking spray.
700 g lean beef mince
1 1/2 tbsp olive oil
4 spring onions chopped
2 tsp garlic and ginger paste
1 packet 25 g Old El Paso spice mix ( available at PnP ) in Mexican section
1/2 Jar ( 200 g ) Pepperdew Jalapeño tomato & chilli pasta sauce
1 large red chilli chopped
Salt, black pepper and 1 tsp Cayenne Pepper
1 1/2 cups grated mature cheddar cheese
2 diced tomatoes
1/4 shredded iceberg lettuce
Sour cream for garnish Continue reading
SOUTVLEIS OP DIE KOLE
SOUTVLEIS OP DIE KOLE
Louwtjie Beck:
Dag sê. Kan iemand asb help. Ek wil heel soutvleis op kole gaarmaak. Enige voorstelle. Dit sal ons eerste probeerslag wees. Wil nie swartpot gebruik nie ,eerder rooster. Baie dankie
Stefaans Blaauw:
Sny sulke 2 cm dik skywe, en braai baie stadig tot dit deur warm is, dan loop hy mooi.
Gideon Jordaan :
Sit in foelie smeer botter, knoffel, en vars roosmaryn. Draai toe en sit op rooster met hoe hitte draai elke 5 min dat al die kante seël, sit dan een kant op matige hitte en draai elke 15 min, hang af van hoe dik die soutvleis is so uur en ‘n half na twee ure toe, vul kole aan as dit te lou word.
BAKED BEAN SALAD
BAKED BEAN SALAD
one can of baked beans
1 chopped onion
1 cucumber, pips removed and chopped
1 pineapple, cut in blocks
and cubed strong cheddar cheeses
2 tables spoons cross and Blackwell mayonnaise
Mix all together season with salt and black pepper….don’t put tomato in as it doesn’t keep well if all is not consumed in one day.
BRON – Mandi Klemp
BRINJALS
BRINJALS
I made this without a recipe.
Brinjals cut and fried in a little olive oil.
Cherry tomatoes roasted.
Mix some Greek yogurt with a clove of finely chopped garlic.
Add tomatoes to your brinjals pour your yogurt on top and add toasted almonds
SOURCE – Sabrina Merli
SOETSTOWE ANYSPATATS
SOETSTOWE ANYSPATATS
800 g patats
250 g botter
1 ½ koppie suiker
1 teelepel anys
Skil die patats en sit dit in soutwater, sodat dit nie swart word nie.
Smelt die botter in ‘n dikboom kastrol.
Dreineer die patats en skep dit in die kastrol.
Bedek dit onmiddellik met suiker.
Strooi anys oor, sit die deksel op en stowe tot die patats deurskynend is.
KOFFIE BLIK BROOD
KOFFIE BLIK BROOD
Dis wat my man noem n “Boer Brood met n Engelse touch” ha ha ha hy is n Boer en ek is n Engelsman……. Dis my Koffie Blik Brood.
8 cups flour
1 packet dry yeast ( I use Yanchor Instant yeast 10g, purple packet )
1 tbsp sugar
1 tsp salt
1 tbsp soft butter/margarine
2 tbsp coffee creamer (cremation, Ellis Brown enige een)
+- 550ml warm water Continue reading
PERELMOZZARELLA SLAAI
PERELMOZZARELLA SLAAI
Eenvoudige slaai wat jy saam met vleis kan bedien
1½ kg kersietamaties ( probeer verskillende kleure kry as jy kan….dit lyk mooi )
1 kg pêrelmozzarella of dié wat so groot is soos die kersietamaties wat jy in 1/4 kan sny
500 ml gesnipperde vars basil
1½ eetl vars gemaalde swart peper ( of na smaak )
1½ eetl growwe sout ( of na smaak )
80 ml olyfolie Continue reading