SPICY TUNA FISHCAKES
Makes 8 small cakes
400 g good-quality tinned tuna
6 tinned water chestnuts, drained and finely sliced
3 spring onions, trimmed and sliced
3 cm piece of fresh root ginger, peeled and grated
3 tablespoons chopped coriander
1 red chilli, deseeded and finely chopped
3 kaffir lime leaves, finely chopped (re-hydrated
for 5 minutes in boiling water if dried)
2 teaspoon Thai fish sauce Continue reading
LEPRECHAUN DREAMS
½ glass Granadilla juice
3-4 drops grenadine
1 shot Malibu
1 shot spiced gold
1 shot Bacardi
1 shot Blue Sambuca
1 Cocktail glass, filled with crushed ice
1 straw
1 stick mint leaf (garnish Continue reading
KARAMEL VERSIERSEL EN VULSEL
BESTANDELE
1 kop melk
3 eetl of 45 ml koekmeel
250 gr margarien of botter sag
5ml karamel essense
halwe teelepel koffiepoeier
250 ml karamel of bruin suiker verpoeier soos strooisuiker
METODE
Meng melk en koekmeel goed en kook dit tot dit dik word, roer gedurig laat prut vir omtrent 5 min. Haal van stoof af plaas kleefplastiek direk op mengsel en laat afkoel.
Klits botter saam met die karamel of suiker vir ontrent 3 min, gooi nou meelmengsel en karamel essens,koffiepoeier by en klits goed vir 5 min met elektriese menger.
Laat staan in yskas vir 15 min voor gebruik
SOURCE/PHOTO: Marie Grobler
TARTARIC ACID VS CREAM OF TARTAR
Although cream of tartar and tartaric acid are close relatives, there are some important differences between the two. Make sure that you don’t simply substitute equal amounts of one for the other, as the results will be quite disappointing.
Identification: Tartaric Acid
Tartaric acid (or, in scientific terms, dihydroxy-succinic acid) is a salt found in plants. It can also be produced by fermenting grapes or other substances such as tamarind and pineapple in a container (for example, a wine cask). Continue reading
SAAD LEKKERNYE VIR VEERVRIENDE
Hierdie is nou nie vir ons om te eet nie, maar dis n resepie vir ons tuin voels!!!
1 k Saad
1 sakkie gelatine aangemaak met 60ml warm water laat kook en afkoel
Meng met Saad.
Druk in vorm en laat droog word!!
Ek ‘n toutjie in gesit in die middel om dit te kan ophang
Lekker gespeel!
SOURCE/PHOTO: Benhet Nieuwenhuis
Or a very simple one: toilet paper roll covered in peanut butter rolled in bird seed
BOTTERBONE SOP
1 pakkie botter bone wat jy oornag moet week en dan uit dop…
1 groot ui
1.5 kg bees sop vleis
bietjie botter
2 blikke tamatie room sop
2 eetlepels growe peeper
teelepel sout Continue reading
VEAL ROLLS WITH HAM AND CHEESE
INGREDIENTS
4 tablespoons Olive Oil
30gr Butter
4/5 Fresh Sage leaves
1/2 Glass Dry White Wine
1 Chicken stock in 500ml Hot water
Thinly sliced veal or Beef.
Sliced ham
Cheese of your choice thick slice
250ml Fresh Cream Continue reading
MA SE LEKKER HOENDERPASTA
1 pakkie klein skulpie noedels
1 pakkie spek gesnipper
2 koppies cheddar kaas
2 pakkies dik sampioen soppoeier
1 bakkie sampioene
1 ui opgesny
1 klein greenpepper
1 heel hoender gekook en gevlok Continue reading
TOMATO SAUCE vs TOMATO PASTE
TOMATO SAUCE is made of tomatoes puréed with a little bit of water, plus spices and salt for flavour. It’s the same thickness as jarred tomato sauce (like Prego or Ragu), or the kind you might make yourself, but without any lumps. Canned tomato sauce is often called for in large quantities (think, one or two whole 15-ounce cans) as the base for chili recipes, stews, or tomato-based soups. Continue reading
LIGHT CREAM vs WHIPPING CREAM vs HEAVY CREAM
Light cream has a fat content of 18–30% (for comparison, whole milk is about 3.25%) and is used mostly as coffee creamer. Light cream won’t whip, because it doesn’t have enough fat, and it isn’t really used as a base for cream sauces, because it’s too thin.
Whipping cream, also sometimes called light whipping cream, has a fat content of 30–36%, plus added stabilizers — usually carrageenan, a substance derived from seaweed — that help it hold its form once it’s whipped (otherwise the air bubbles will escape and the whipped cream will essentially deflate over time and turn back to liquid). Continue reading
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