DENZY’S POTATOES AND BROCOLLI SALAD
INGREDIENTS
8 boiled potatoes cut in pieces
1 and Halve cups of Mayonaise
2 boiled eggs
1 spoon of mustard
2 spoons condense milk
Brocolli steamed till soft
Chopped fresh parsley
Salt & Pepper Continue reading
Author Archives: Linda Venter
OXTAIL MADE IN THE SLOW COOKER
OXTAIL MADE IN THE SLOW COOKER
I coat the oxtail in flour (usually the night before). once coated I brown the oxtail in a frying pan, with roughly chopped onions and some herbs. once evenly browned, store them in a sealed container in the fridge overnight. stack the slow cooker with meat and veg in the slow cooker (layer food in order of cooking time i.e. foods that take longest starting from the bottom).
add 1/2 bottle of wine
beef stock cube (I use the stock pots)
1 tablespoon of brown sugar Continue reading
EMMA SE KONDENSMELK-GRANADILLA-TERT
EMMA SE KONDENSMELK-GRANADILLA-TERT
1 pk suurlemoen jellie aangemaak met 1 koppie kookwater, laat afkoel
Meng:
1 blikkie kondensmelk
1 blikkie granadilla moes
50 ml suurlemoen sap
Voeg jelly by.
Pak 9 tennis beskuitjies in gesmeerde bak.
Skep vulsel bo op beskuitjies.
Sit in yskas tot gestol.
Baie lekker!
BRON – Emma Beetge
PIESANG-EN-WORTELMUFFINS
PIESANG-EN-WORTELMUFFINS
FOTO: Benhet Nieuwenhuis
FOOD LOVERS RECIPES
Muffins in die kosblik is ‘n wenner. Boonop vries hierdie muffins goed.
LEWER SOWAT 24 MUFFINS
500 ml (2 koppies) koekmeel
15 ml (1 eetlepel) bakpoeier
5 ml (1 teelepel) gemengde speserye
500 ml (2 koppies) volgraanmeel
100 ml semels
100 ml muesli
50 ml klapper
50 ml sonneblomsaad
100 ml pitlose rosyntjies
50 ml lynsaad
250 ml (1 koppie) sonneblomolie
3 eiers Continue reading
CHICKEN WITH CREAMY MUSHROOM SAUCE
CHICKEN WITH CREAMY MUSHROOM SAUCE
Hi there everyone. This recipe is ideal for those who prefer low carb meals or bunting. This basi recipe is very versatile and easy to add more garlic, or some chilly. A bit of Curry powder and it remains a hit regardless.. Use Coconut cream instead of the cream.
Ingredients
4 Portions.
(In my illustration photos, I halved the ingredients for 2 servings)
6 Chicken Breasts
250g Button Mushrooms-sliced
1 onion – peel and chopped
1 tbsp Fresh parsley- chopped
270ml dry white wine
220ml cream
500g Green beans cut off the ends
2 Garlic cloves – pealed, crushed and finely cut
Butter, olive oil,
Salt and pepper to taste Continue reading
KAAS EN MIELIE VULSEL VIR SAMOOSAS
KAAS EN MIELIE VULSEL VIR SAMOOSAS
Een gekapte ui. Smoor dit in bietjie botter of ‘n lepel water tot al die vloeistof weg is.
Meng twee koppies gerasperde kaas, een koppie mieliepitte, sout, en peper saam.
Roer die uie by. Op hierdie stadium kan jy gekapte koriander ook by sit.
Meng alles goed saam. Vir afwisseling maak ek soms net wit kaas, of geel kaas, of een van elk gemeng.
Jy is ook welkom om die mielies te vervang met gekapte crabsticks.
Vir die mince samoosa kan jy ook vat
Een eetlepel 11 in 1 masala
Een teelepel leaf masala Continue reading
MARSHMALLOWS BOTTLES
MARSHMALLOWS BOTTLES
Step 1:
Colored Sugar:
¼ cup sugar mixed with gel or water based color (just add a little at a time to avoid a too dark color sugar).
I mixed it in a small ziplock bag until i get the required color from a good shake.
Then i baked the sugar for 8 mins (oven temperature 50 degree celcius – If u bake it for too long, the color can become dull).
Once out, leave it to dry. Add it again to ur ziplock bag to give it another shake to loosen it.
Step 2: Continue reading
MERINGUE FLOATING ON CRÈME ANGLAISE-VANILLA EGG CUSTARD
MERINGUE FLOATING ON CRÈME ANGLAISE-VANILLA EGG CUSTARD
Crème Anglaise:
(vanilla egg custard)
10 eggs
125 ml sugar (add more sugar to taste later, if need be )
3 ml salt or to taste
750 ml milk
2 tablespoons vanilla extract
3 ml Maizena Continue reading
NETHERLAND’S RED VELVET CAKE
NETHERLAND’S RED VELVET CAKE
Ingredients:
CAKE
3 cups (345g) cake flour (spoon & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) natural unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large Eggland’s Best eggs, room temperature and separated
1 and 1/2 Tablespoons (22ml) vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, room temperature Continue reading
CHOC-O-CHILL TOMATO JAM-KONFYT
CHOC-O-CHILL TOMATO JAM-KONFYT
Tamatie konfyt, met heerlike stukkies gemmer in…. onder is my geskilde tamatie whiskey rissie en sjokolade konfyt heerlik met feta kaas…
1.5 tamaties geskil en blokkies gesny
1.5 suiker
2 groen appels gerasper
stuk vars gemmer gekneus
n kwart koppie suurlemoensap
en 4 tot 5 gekerfte rissies, ek voeg bietjie rissie poeier by.
Kook tot konfyt nie meer loperig is nie. Voeg n halwe koppie whiskey en n halwe blok kooksjokolade by. Kook tot sjokolade gesmelt, roer goed deur bottel warm. Sit dit voor saam met feta kaas en beskuitjies.
BRON – Beulagh Lombard