Meisie van der Colff, Author at Food Lovers Recipes

SPRINGBOK CARPACCIO

Posted on August 17, 2017 by Meisie van der Colff

Posted in Wild / Venison 1 Comment

SPRINGBOK CARPACCIO
1 Springbok Fillet, week vir 10 minute in bruin asyn en water mengsel om van die meeste wild smaak ontslae te raak
Droog die fillet af en plaas in die vrieskas vir ‘n uur.
Maak olie warm in pan en seël die fillet – 10 secondes albei kante.
Plaas die fillet terug in die vrieskas, koel goed af, die fillet moet nie vries nie, net effens styf wees, dit help met die gemaklik sny van die vleis.
1 rooi ui fyn
1 groen soetrissie, fyn gekap
Hou die bestanddele in aparte houers.
Sny Springbok Carpaccio met ‘n skerp mes 2 mm.
Plaas gesnyde springbok vleis op ‘n versier bord.
Sprinkel Balsamiese asyn oor.
Sprinkel gekapte fyn rou ui en groen soetrissie oor die Springbok Carpaccio soos op foto.
Sprinkel liggies met fyn cuman saad, skud geursel en sout liggies tot jou smaak. Baie lekker met ‘n glasie rooiwyn of twee.
Resep en foto: Merchant Steenkamp

CREMORA PYNAPPELTERT

Posted on August 17, 2017 by Meisie van der Colff

Posted in Terte - Soet / Sweet Tarts Leave a comment

CREMORA PYNAPPELTERT
500 g Cremora
410 g blikkie crushed pynappel, Verkoel ( Moet yskoud wees)
200 ml suurlemoensap
1 blikkie kondensmelk
1 pak Tennisbeskuitjies
1 Groot bak.
Pak die bodem van die bak met Tennisbeskuitjies.
Meng die Cremora en hele blikkkie pynappels met sous en al saam.
Meng die suurlemoensap en kondensmelk saam.
Voeg by Cremora mengsel en meng goed.
Skep die mengsel in die bak wat gepak is met tennisbeskuitjies en maak gelyk.
Versier met verkrummelde Tennisbeskuitjies.
Die tert is dadelik gestol en kan ook sommer as jy gaan kamp gemaak word, jy het nie yskas nodig nie.
Resep: Meisie van der Colff
Foto: Nicolette Yssel‎

SKAAP MAALVLEIS IN NETVET

Posted on August 16, 2017 by Meisie van der Colff

Posted in Braai / BBQ / Spit, Maalvleis / Mince Leave a comment

SKAAP MAALVLEIS IN NETVET
½ kg skaap maalvleis ( selfgemaak)
2 eetlepels worcestersous
1 eetlepel soet rissiesous
1 teelepel sout
¼ teelepel peper
2 teelepels sojasous
1 eetlepel blatjang
¼ koppie broodkrummels
1 eier
¼ teelepel rissievlokkies
skaap netvet
stukkies kaas 10 by 10 mm blokkies Continue reading→

LEMOEN MARMELADE

Posted on August 15, 2017 by Meisie van der Colff

Posted in Konfyt / Jam Leave a comment

LEMOEN MARMELADE
Resep geplaas deur Adéle Coetzee
Sny lemoene in dun repe. Gebruik 3 pinte water (1 pint -500 ml) vir elke pond vrugte ( 1 pond- 500 g) kook tot sag en voeg 1 pond (450 g) suiker vir elke pond vrugte by. Kook tot dit jellie vorm. Roer voordurend.

Marmelade
5 suurlemoene
5 soetlemoene
9 bottels water
9 lb suiker (450 g x 9)

Was die lemoene skoon. Snipper met skil en al.
Haal pitte uit en gooi water daarop. Laat staan vir 24 uur.
Kook op en laat staan weer vir 24 uur.
Gooi suiker in en kook tot mooi helder en jellierig.
Sit ‘n bietjie wynsteensuur by ‘n rukkie voor dit afgehaal word.
Skep in warm bottels.

HOW TO FREEZE GRAPES, MANGOES AND BANANA

Posted on August 15, 2017 by Meisie van der Colff

Posted in Vries van Groente & Vrugte / Freezing of Vegetables & Fruits Leave a comment

HOW TO FREEZE GRAPES, MANGOES AND BANANA
Get the most from your favourite summer produce with the help of your freezer. Once frozen, grapes mangoes and bananas last for up to 12 months, which means you can enjoy summer fruit right into winter.
Grapes
Wash and dry small clusters of sweet seedless grapes, then place in sealable plastic bags and store in the freezer. Or, remove the grapes from the stems and place, in a single layer, on a baking tray lined with non-stick baking paper. Freeze until firm, then transfer to an airtight container and store in the freezer. To serve, simply remove the grapes from the freezer and eat them straightaway, still frozen, as a healthy snack.
Mangoes Continue reading→

EGG WRAPS

Posted on August 15, 2017 by Meisie van der Colff

Posted in Ontbyt / Breakfast 1 Comment

EGG WRAPS
Whisk together 2 eggs and 1 teaspoon of tapioca flour until “lump free”.
Add mixture to a hot pan, cook until it has a bit of a tan 30 – 45 seconds, flip and tan other side.
Fill with ingredients of your choice.
These wraps can be used for a light lunch or supper as well, quick, easy and versatile.

I lightly fried:
½ red onion
½ punnet of mushrooms
1 diced tomato
½ packet of julienned baby marrows
Enough filling for 3 wraps, sprinkled with Italian flat leaf parsley.
Recipe and photo: Lesdee Gloak Bam

ORANGE AND COCONUT CAKE

Posted on August 15, 2017 by Meisie van der Colff

Posted in Koeke / Cakes Leave a comment

ORANGE AND COCONUT CAKE
1 whole orange, plus 1 extra
200 g butter, chopped, at room temperature
3 eggs, lightly whisked
1 cup caster sugar
1 ¼ cups self-raising flour
½ cups desiccated coconut
1 cup icing sugar
Continue reading→

ORANGE CAKE WITH FRESH ORANGE PULP

Posted on August 15, 2017 by Meisie van der Colff

Posted in Koeke / Cakes Leave a comment

ORANGE CAKE WITH FRESH ORANGE PULP
250 g of cooked (whole) oranges (*See Note)
6 eggs
250 g castor sugar
250 g almond meal
1 teaspoon baking powder
Place whole oranges in a saucepan of water, cover and simmer gently for two hours.* Set aside to cool.
Cut oranges into quarters and remove seeds.
Puree oranges together with the skin in a food processor.
Measure out 250 g of the pulp. This step is essential so the cake is not too mushy and will set. Continue reading→

ELNA SE ONTBYT MUFFINS

Posted on August 15, 2017 by Meisie van der Colff

Posted in Muffins, Ontbyt / Breakfast Leave a comment

ELNA SE ONTBYT MUFFINS
Foto en resep: Elna Erasmus
FOOD LOVERS RECIPES
500 ml koekmeel
15 ml bakpoeier
2 ml sout
knypie rooipeper
360 g oorskiet hoender, fyn gesny
6 snytjies gipsy ham, in blokkies gesny
60 g gerasperde kaas Continue reading→

SJOKOLADE FUDGE BROWNIES

Posted on August 14, 2017 by Meisie van der Colff

Posted in Brownies 6 Comments

SJOKOLADE FUDGE BROWNIES
250 g botter of margarien
30 ml kook olie
500 g fyn suiker( caster sugar)
4 eiers
20 ml vanilla essence
250 ml (140 g) koekmeel
250 ml kakao
½ teelepel sout
Verhit oond op 175 grade ºC Continue reading→