KERRIE FRIKKADELLEFRIKKADELLE
1 kg maalvleis
1 ui, fyn gekap
1 medium wortel, fyn gerasper
2 groot murgpampoentjies, fyn gerasper
1 sny brood, in melk geweek
2 eiers
1 groot piesang, goed fyngedruk
2 eetlepels blatjang
1 teelepel pietersielie
1 teelepel gemengde kruie
sout en peper

SOUS
2 medium uie, fyn gekap
10 ml borrie
20 ml kerrie
20 ml suiker
25 ml koekmeelblom
50 ml blatjang
50 ml asyn
500 ml water
sout en peper
4 piesangs

Voorverhit oond tot 180ºC en bespuit ‘n oondvaste bak met spray and cook.
Vir die frikadelle, meng al die bestanddele saam met die maalvleis en werk goed deur met die hande.
Maak 16 tot 20 frikkadelle.
Pak in ’n gesmeerde oondbak (nie te styf teen mekaar nie).
Vir die sous, braai die uie in ‘n pan in ‘n bietjie olie vir ongeveer 2 minute.
Meng die res van die bestanddele, behalwe die piesangs by die uie en laat kook vir ongeveer 2 minute (meng die koekmeelblom met ‘n bietjie van die water voor dit by die uiemengsel gegooi word).
Sny die piesangs in skyfies en gooi oor die frikkadelle.
Gooi die sous oor die frikkadelle en piesangs en bak in die oond vir ongeveer 40 – 45 minute, of tot die frikadelle gaar is.
Ek het dit bedien saam met kapokaartappels, soet wortels en gebraaide eiervrug.
Geniet dit!

FOTO: Renate se kombuis

OONDGEROOSTERDE SALM OP PASTA
Eerstens het ek gesorg dat al wat ‘n graatjie uit is.
150 ml suurlemoen sap
150 ml lemoensap
1 eetlepel knoffel
200 ml bruinsuiker
100 ml water
sout en pepper na smaak
groot takkie roosmaryn
Sit salm in ‘n sak, giet die sous oor en laat rus vir teminste 2 ure in yskas.
Kook heel bone net tot sag, laat staan eenkant. Kook spaghetti, dreineer.
Rooster salm tot net gaar. Sorteer spaghetti in die res van die marinate met die bone en mielies. Skep in bak en bedien vis bo-op. Rooster suurlemoen- en lemoenskywe en sit dit bo-op.

Resep en foto: Elizabeth Haupt

CINNAMON DUMPLINGS AND CUSTARD

INGREDIENTS
Syrup: 750ml warm water
200gr sugar
10gr margarine
5ml cinnamon
Dough: I cup self raising flour
3ml baking powder
Pinch of salt
125ml sugar
40gr margarine
1 egg
50 ml milk

METHOD
Boil all syrup ingredients together, for batter mix all ingredients together in mixing bowl until smooth. Heat a spoon in the syrup then take spoonful per spoonful of batter and place in syrup. Put stove on simmer for 15 min and enjoy

SOURCE/PHOTO: Connie Swanepoel

CHICKEN WITH RED CURRY PASTE

INGREDIENTS/METHOD
I boiled chicken pieces with a oinion.
While its cooking I took 4 tblespoons of red currypaste, 2 tblespoons of normal currypaste, 2 spoons garlick I mixed it in a bowl with a bit of the chicken stock.
Then when chicken was almost cooked I put potatoes
Just when potatoes are done i added the paste mix…all cooked for bout half an hour

SOURCE/PHOTO: Chanette Hess Case

DOG BISCUITS WITH PEANUT BUTTER
3 cups wholewheat flour
1 cup water
1 teaspoon baking powder
1 cup crunchy peanut butter
2 Tb honey
1 egg

Combine all ingredients and mix well. I use my bread dough mixing hook
Roll out and press into shapes
Bake at 200 deg C until golden brown
Let it cool and store in airtight holder!
SOURCE/PHOTO: Marie Fourie‎

GROENSLAAI IDEES

17 August 2015
Linda von Blerk
Iemand help asb. Ek maak groenslaai met tamatie, uie, komkommer ens en als proe dieselfde… Hoe kan ek maak om daardie restaurant smaak te gee en geniet! Watse dressing kan ek gee wat hom daardie “mmmm dis heerlik” aanmerking te gee

Deidré Kotzé Badenhorst
Vars suurlemoensap met groentesout

Sharon Harrison
Ina paarman se honey and mustard dressing

Rachel Ras
Greek salad dressing van Steers

Rassidy Diergaardt
Gerookte hoender repies met knorr se sweet chilli salad dressing

Heidi Van Der Merwe
Gebraaide sesam of sonneblom Sade…

Deirdre Fourie
Maak neute fun, bv okkerneute, sit sonneblim Saad en sesame Saad by, brasi in Klein bietjie olyfolie en gooi oor slaai. Sit mooi uie kringe no op vir garnering

Sheila Kotze
Peri peri neute en sagte biltong.

Fatima Ismail
My gunsteling is Ina Paarman se Lime and Coriander salad dressing.

Deleen Venter Loker
Baie maal gebruik hulle net olyf olie en balsamic vinegar want so veel mense kyk uit vir die gewig…. met growwe sout en growwe peper.

Fanie Smit
Blue cheese salad dressing is jou antwoord. Andersins Caesar salad dressing.

Hennie Jansen Van Rensburg
Avo tomato red onion green pepper rocket basil cucumber mixed leaves balsamic olive oil lime or lemon juice shaved Italian hard cheese garlic flakes black pepper rosemary spice coarse salt mixed Italian herbs

Riana Marais Burger
Sal hierdie comments moet screen shot. Alles klink sooo lekker!

Hennie Jansen Van Rensburg
Jy kan Basil Pesto ook probeer en dan add jy mozzarella

Yvette Cilliers
Smeer jou bak met knoffel

Joriet Kloppers
Die belangrikste is die wyn…..’n maaltyd is slegs suksesvol saam met die regte keuse van Bolandse wyn!

Ansa C Reyneke
Ek sny aarbei ook by dit verander die hele slaai

SOURCE: FLG
PHOTO: finedininglovers

RED WINE AND ROSEMARY MARINADE

INGREDIENTS
2 cups red wine
1 small onion, diced
2 teaspoons lemon juice
Generous shakes of Ina Paarmans Rosemary and Olive sprinkle
2 tablespoons red currant jelly
1 teaspoon salt (I used Kloovenburg Shiraz Salt)
2 teaspoons freshly ground pepper

METHOD
Combine all ingredients and marinade steak overnight or longer. (I did 24 hours)
Braai steak until desired tenderness and enjoy smile emoticon

PHOTO: Ann Till

CHICKEN CACCIATORE
8 portions chicken, I used drumsticks and thighs, skin removed
2 tablespoons olive oil
1 large onion, chopped
2 red peppers, roughly chopped
3 cloves minced garlic
½ cup black olives, chopped
3 tablespoons tomato paste
2 tins of diced tomatoes
½ teaspoon dried red chili flakes
1 teaspoon dried sage, if you can get fresh use about 6 leaves
1 teaspoon garlic and herb spice
4 sprigs of Rosemary, slide the leaves off the stalk
1 cup dry white wine (optional) otherwise 1 cup chicken stock

In a large saucepan brown chicken for 5 mins. Add garlic, onion and herbs and spices and red pepper. Cook for about 10 mins until chicken is nicely browned. Add tomato paste and wine/stock, cook a further min then lastly add your tin tomatoes. If the mixture is too thick, add a little boiling water. Cook for 30 mins on low heat then it’s ready to serve. Serve with mash potato or rice of choice. The gravy was nice and thick, no need to thicken but if you want it thicker make a maizena paste with a little water stir into pot.

Recipe posted by Gail Haselsteiner
Photo: Gail Haselsteiner

WHOLE BROWN MUSHROOMS IN CREAM SAUCE

INGREDIENTS
2 Punnets whole brown mushrooms wiped clean
3 tbsp garlic butter I use the Woolies one
2 sprays lemon juice (bottled is fine)
Garlic Salt, black pepper, Aromat, garlic and herb seasoning, fresh chopped parsley

METHOD
Sauté the mushrooms stir frying them in the butter add your spices, add lemon juice parsley and cook stirring in the pan for 6 mins or until they tender. Lastly add 1/2 cup of cream to pan and heat through. Don’t let it boil. Add extra chopped parsley.

SOURCE/PHOTO: Gail Haselsteiner

BUTTER SCONES
2 cups cake flour
4 teaspoon baking powder
1 tablespoon sugar (15 ml)
Pinch salt
Rub in 80 g butter
Mix with 100 ml water and 100 ml milk and one beaten egg.
Make a soft dough, pat down with hand and cut with round cookie cutter.
Brush with fresh milk, bake in preheated oven 220 ºC for ±15 minutes until golden brown.

Recipe and photo: Feriel Sonday