CHEESE ROLLS
INGREDIENTS
Mix
2cups flour
Little sugar
Salt
1 pt yeast
Little oil
METHOD
Add some cheese to mix
Mix with luke warm water untill dough texture.
Rest for 10 min roll little balls and sprinkle cheese on top.
Bake @200C for 30 min.
SOURCE/PHOTO: Monika Hart
ROOM KNOFFELSLAKKE
Resep en foto no 1: Elsie Jacobs Dreyer
Foto no 2: Marilyn Gombert
FOOD LOVERS RECIPES
2 eetlepels botter
4 knoffeltoontjies wat fyn gekap
2 eetlepels koekmeel
2 koppies room
2 koppies kaas van jou keuse
Slakke
Smelt botter en braai saam met knoffel vir so ‘n minuut. Die knoffel moet nie brand nie. Meng meel by en dan room. Roer aanhoudend tot dit dik begin word en sprinkel dan kaas by. Spoel die slakke af onder koue water en sit in kaasmengsel. Moet nie kook nie. Laat net opwarm anders word slakke taai. Skep in oondvaste bakkies, strooi ‘n goeie hopie kaas oor en bak onder die oond rooster tot Bubbly en goud bruin.
JAPTRAP DEGIE
Maak maalvleis met geure soos jy verkies….
BESTANDELE
1 eier
1/2 koppie melk
1/2 koppie olie
3/4 koppie meel
2 tl bakpoeier
1/2 tl sout
METODE
Kilts eier, melk en olie saam.
Gooi droeë bestandele by en meng goed.
Gooi maalvleis in ‘n oondvaste bak.
Sprinkel met kaas en gooi degie oor.
Strooi bietjie pietersielie en paprika oor.
Bak teen 180’C tot degie ligbruin is.
SOURCE/PHOTO: Retha Grobler
NATASHIAS SWEET POTATOES
INGREDIENTS
Sweet potatoes
Sugar
Butter
Syrup
Lemon skin grated
METHOD
First boil the sweet potatoes just until it is soft not to soft, I put sugar butter syrup lemon skin grated and then put it in a bowel and microwave it and till it boil, put the sweet potatoes in a oven pan pour the syrup over the sweet potatoes and then the pan in the oven at 180 C until it is brown.
SOURCE/PHOTO: Natashia Klopper van Tonder
BEET EN APPEL SLAAI
Kook klein beetjies tot gaar, skil af en hou eenkant.
Kook 1 koppie suiker en 1 koppie asyn saam met pickling spice.
Laat afkoel oornag.
Sny appels in kwarte en verwyder pitte. Sny kwarte in 3 of 4 dele.
Sny afgekoelde beet in skywe of bokkies of net kleiner dele na voorkeur.
Meng beet en appel saam.
Gooi asynmengsel deur sif oor beet en appel sodat die pickling spice agterbly.
Bedien op slaaibord.
Resep en foto: Fanie Smit
MAKLIKE BRIYANI
BESTANDELE
4 Hoender borsies opgesny
250 Plain yougart
1 Briyani spice mix
Rys
Lensies
Borrie
Kerrie
Aartappels in blokkies gesny en gebraai
Uie gebraai
METODE
Meng honder, yougart en briyani spice en laat rus vir 1 uur.
Kook rys, lensies, borrie en kerrie to sag. Braai hoender en voeg by rys. Voeg aartappels en gebraaide uie by en meng deur.
BRON/FOTO: Elizabeth Haupt
MAYO CHUTNEY FRIKKADELLE
BESTANDDELE
600g Maalvleis
Half teelepel sout
4 snye bruinbrood
Fyn neut (Robertsons)
Genaalde naeltjies (Robertsons)
All SpicePimento (Pick n Pay)
Sous
1 koppie mayonaise
1 koppie chutney
1 koppie fyn appelkooskonfyt
1 pakkie bruinuiesop
1 koppie water
Meng alles saam
2 skutte naeltjies
4 skutte neut
5 skutte all spice
Sout
METODE
Laat loop koue water oor bruinbrood tot dit deur nat is.Moenie water uit druk nie!
Gooi maalvleis by.
Squash ales met jou vingers.
Maak bolletjies so groot soos golfballe en sit in bak.
Gooi net bodem nat voor balletjies in gesit word.
Gooi sous oor en bak vir 1 uur in oond @ 170 grade.
BRON/FOTO Janka Nagel
TRADITIONAL MAURITIAN PEANUT SAUCE
INGREDIENTS
4 medium tomatoes, chopped very finely or blended in food blender
1/2 medium onion, chopped finely
3 cloves garlic, chopped finely
1 tsp thyme leaves
1 tbsp tomato ketchup
1-2 tbsp peanut butter
1 tbsp chopped coriander leaves
salt
oil
METHOD
Heat pan. When hot, add 1-2 tbsp oil and let it heat. Add the chopped onions and thyme leaves. Cook over medium heat until most of the water from the onions has evaporated.
Add chopped garlic and fry for a few seconds.
Add chopped tomatoes and cook until dry or most water has evaporated.
Add the tomato sauce and cook for a few minutes until the smell of the tomato sauce fades.
Add peanut butter and mix. It will be become a thick consistency. Add some water if you do not want it to be so thick.
Season with salt to taste. Add chopped coriander leaves. Mix.
Serve with rotis, naan, rice or pasta like me!
SOURCE: Cindy Ah Kioon
PHOTO: mijorecipes
MAURITIAN POLENTA PUDDING
INGREDIENTS
200g coarse cornmeal/yellow maize flour/cornflour
50g sugar
25g coconut powder
vanilla essence
sultanas(dried raisins)
1/2 litre of milk or 6 tbsp of milk powder mixed in 1/2 litre of water
METHOD
Soak corn meal in water at least 10 minutes.Throw the water and all the impurities floating.
Heat the milk in a pot over medium heat, continuously stirring to prevent it from burning at the bottom. When WARM, add cornmeal and stir non-stop until the cornmeal has absorbed about 1/2 of the milk.
Add the sugar, vanilla essence, sultanas and continue stirring until mixture thickens. Check for sugar. If not sweet enough, mix sugar with warm water to dissolve and add to the mixture. Continue stirring to get a thick consistency.
Sprinkle some coconut powder on a plate and pour the corn mixture into the plate or into your cupcake moulders. Sprinkle some more coconut powder over the mixture.
Allow to cool and when cool enough,place in the refrigerator for at least 30 minutes.
Slice to your choice. For the cupcake moulders one, you can easily remove them by placing one dish on top of the moulder, and turning it upside down. If the pudding is still slightly sticking to the moulder’s “wall”, use the tip of a knife to gently separate it from the “wall”.
SOURCE: Cindy Ah Kioon
PHOTO: mijorecipes
SOET SUUR PASTA A LA EKKE
BESTANDELE
1 pak Pipe Regate of Fusilli pasta (of enige wat jy verkies) gekook tot al’dante en afgekoel
Braai liggies saam:
1 medium ui vyn gekap
2 groot ghirkens fyn gekap
1/2 bell pepper vyn gekap (verkieslik geel of rooi)
1/2 pak bacon bits (optioneel)
Sout
Peper
1/4 tl paprika
1/2 tl italian herbs
Bietjie olyf olie
Moenie pap braai nie.
Vir die sous kan jy Royco sweet & sour pakkie (aangemaak) gebruik of sousie maak as volg:
2/3 koppie heuning
150ml asyn of vars suurlemoen sap
2 tl suiker
1 tl vars gemaalde gemmer
1tl sterk mostert
50 ml olyf olie
METODE
Verhit op lae hitte tot als goed saam gemeng is.
Voeg die gebraaide bestanddele by jou sousie en meng goed.
Laat dit afkoel tot koud en meng dan by die pasta in. Sit dit in die yskas vir ten minste ‘n uur voor jy feta kaas oor strooi en bedien.
BRON/FOTO: Cecilia Tazz Addyman