SHANS CALAMARI RINGS
INGREDIENTS
Calamari rings
Flour mix:
1 cup flour
Salt as needed
Pepper
Fisherman’s pride spice
Mixed herbs Continue reading
Author Archives: Lisinda
SHANS PRAWNS
SHANS PRAWNS
3 to 5 cloves of crushed garlic
Half cup of olive oil
Salt and pepper
Fresh or dried chilli (optional) Continue reading
GEPIEKELDE CHILLI
GEPIEKELDE CHILLI
BESTANDDELE
1 liter strooi suiker (ek gebruik sommer gewone wit suiker) – jy kan verminder na 750 ml, maar nie minder nie, dit help met preservering.
3 liter wit asyn
Roer saam tot suiker opgelos is, voeg die volgende by en kook vir 10 minute sodat die geure kan ontwikkel –
40 ml swart peperkorrels
2 kaneel stokkies
10 heel naeltjies
10 star anise blommetjies
4 lourierblare (opsioneel) Continue reading
PECAN CHOCOLATE MOUSSE WITH FRESH STRAWBERRIES
PECAN CHOCOLATE MOUSSE WITH FRESH STRAWBERRIES
INGREDIENTS
300g dark chocolate
300ml fresh cream
20g pecan nuts
1 table spoon cocoa powder
3 eggs
55g caster sugar
4 Fresh strawberries Continue reading
LEMON CURD DROPS
LEMON CURD DROPS
Makes 30
250 g unsalted butter – chopped at room temperature
½ cup icing sugar sifted
2 cups plain flour sifted
½ cup custard powder
2/3 cup lemon curd Continue reading
BEEF CUT CHART
BEEF CUT CHART
MAALVLEIS PASTEI MET JOGURT BOLAAG
MAALVLEIS PASTEI MET JOGURT BOLAAG
Vulsel
500 g maalvleis
1 ui fyn gekap
1 knoffelhuisie, gekneus
1 selderystingel, gekap
1 groenrissie in blokkies gekry
15 ml kerriepoeier
15 ml koekmeel
125 ml warm beesvleisaftreksel
30 ml tamatiepuree
sout en varsgemaalde swartpeper na smaak
1/2 pakkie sampioene, opgesny Continue reading
LEKKER CANNELLONI
LEKKER CANNELLONI
1 x uie in blokkies
3 kwart ( min of meer) geel pepper in blokkies gesny
500 gram beef mince
2 gerasperde wortels
3 gerasperde baby marrows
teelepel garlic
tiemie
sout en pepper
bietjie woester sous
1 groot blik tomato past
klein bietjie creamy mushroom sop poeier om bietjie styf te maak. Continue reading
CHOCOLATE COVERED ORANGE
CHOCOLATE COVERED ORANGE
2 oranges
1 cup sugar
2 cups water
80g dark chocolate
Slice oranges thinly with their peel on.
Mix water and sugar until the sugar dissolves and bring it to boil.
Toss in orange slices when it boils, reduce the heat to the lowest.
Cover the pot with baking paper so that it gets enough air.
Let them cook for 1 hour and 35 minutes, stirring occasionally.
Transfer the slices onto baking paper with a slotted spoon an wait for 6 hours or overnight until they dry and get tacky.
Melt chocolate in a glass over boiling water.
Let it cool down and dip prange slices into it.
Transfer them on a baking paper and chill for an hour.
PHOTO: Marilize Hauptfleisch Fourie
LENSIE KERRIE
LENSIE KERRIE
15ml olyfolie
1 duim vars gemmer
1 knoffelhuisie gekap
1 ui fyn gekap
2 preie, wit gedeelte gekap
3 middelslag wortels in klein blokkies gesny
1 rooi brandrissie fyngekap
25ml kerriepoeier
2 middelslag aartappels, geskil en in blokkies gesny Continue reading