VIS SOUFLE
1 blik sardiens in tamatiesous, haal graatjies uit en maak fyn met vurk.
Skei 1 eier.
Voeg geel by vis.
Klop wit styf.
Eetlepel blatjang by vis ook sout en peper.
1 Sny brood in melk geweek. Maak fyn en voeg by vis.
Meng vis mengsel deur.
Vou geklopte eierwit in.
Gooi in vuurvaste bak en bak teen 180ºC tot mes skoon uitkom.
Ons eet dit gewoonlik met kapokaartappels, ertjies en tamatie slaai.
Resep: Mariette Scholtz
Author Archives: Nicolette Papas
GEUR SOUT
GEUR SOUT
3 dele sout
1 deel peper
1 deel zeal
1 deel knoffelpoeier
1 deel uiepoeier
½ teelepel rooipeper
1 teelepel droë tiemie
Meng alles goed saam en stoor in ‘n lugdigte houer.
Resep: Frikkie Jones
KERRIE VARKTJOPS IN DIE OOND
KERRIE VARKTJOPS IN DIE OOND
2 teelepels kerrie
1 teelepel borrie
2 teelepels briyani mengsel
1 eetlelel appelkooskonfyt
¼ koppie asyn
3 eetlepels tamatiesous
1 koppie water
½ pakkie spicy hoendersop poeier
1 groot ui, fyn gekap
1 teelepel fyn knoffel
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OVEN MEATBALLS
OVEN MEATBALLS
1 kg of lean beef mince
1 onion, finely chopped
1 tomato, finely chopped
1 green pepper, finely chopped
4 cloves of garlic, peeled and finely chopped
3 tablespoons of oil
3 teaspoons of salt
1 tablespoon of freshly ground pepper
1 teaspoon of chili powder
1 teaspoon of any other spice your prefer, for eg. cumin or coriander powder or paprika
A handful of chopped coriander or parsley
1 cup of bread crumbs
2 eggs
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BASIL PESTO WITH TOASTED MACADAMIA NUTS
BASIL PESTO WITH TOASTED MACADAMIA NUTS
2 cups basil leaves, tightly packed
½ cup grated Parmesan cheese
2 garlic cloves, leaves removed
½ cup olive oil
1 teaspoon fresh lemon juice
1/3 cup raw macadamia nuts (toasted at 180°C for 5-7 minutes then cooled)
salt and pepper to taste
Put basil, nuts, Parmesan and garlic in blender. Process until a smooth paste has formed then with the machine running slowly drizzle the oil and lemon juice into the paste. Add salt and pepper to taste. Store in glass jar with lid in fridge for up to 4 weeks. Cover the top of pesto with a thin layer of olive oil.
Perfect stirred through hot pasta and spread on brochette then top with thin slices of roast meat.
Recipe and photo: Elsabie Templeton
PETRE SE RESTAURANT PIZZA’S
PETRE SE RESTAURANT PIZZA’S
Pizza basis:
Resep is nou aangepas vir 3 basisse. Oorspronklike resep wat ek vir my restaurante gebruik het was 4 kg meel.
500 g koekmeel
375 ml warm water
25 ml olyfolie
¼ teelepel kits gis
sout na smaak (ek het ‘n groterige knippie sout geneem)
Meng warm water, sout, kits gis en olyfolie.
Roer meel met die hand by die warm water.
Knie tot deeg nie meer aan hande vassit nie.
Bedek en laat rus vir 1 ½ uur. Continue reading
BANANA APPLE CRUMBLE
BANANA APPLE CRUMBLE
Portions: 8 – 12
Baking time 30 to 40 mins
Oven temp 180ºC
150 g (180 ml) castor sugar
125 g (250 ml) flour
5 ml baking powder
80 g (250 ml) coconut
125 g (125 ml) stork margarine
1 x 185 g tin pie apples
3 bananas mashed
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WORSGEREG MET SPAGHETTI
WORSGEREG MET SPAGHETTI
500 g rou wors, opgesny
3 wortels, geskil en gesny
1,5 koppies gesnyde groenbone
1 pakkie bruinuie soppoeier
500 g spaghetti, apart gekook in water tot gaar
Voeg bietjie sout by as dit amper gaar is. Dreineer oortollige water.
Gooi alles bymekaar (behalwe spaghetti) en voeg water by, net genoeg om alles te bedek. Kook tot gaar. Maak soppoeier aan met bietjie water en voeg by. Kook deur tot alles mooi gebind is. Pasop dit kan brand, water word vinnig minder. Geniet oor spaghetti.
Resep en foto: Christelle van Rooyen
APPLE, CRANBERRY AND WALNUT SALAD
APPLE, CRANBERRY AND WALNUT SALAD
6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped (such as Diamond of California)
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
dressing (see note)
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil
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SLOW-COOKER CHICKEN WITH 40 PEACES OF GARLIC
SLOW-COOKER CHICKEN WITH 40 PEACES OF GARLIC
1 whole chicken
salt and pepper to taste
1 small bunch each of chervil, tarragon, parsley and thyme
2 bay leaves
1 large fennel bulb
4 tablespoons olive oil
40 garlic cloves, unpeeled
1 tablespoon fennel seeds, toasted
40 grams butter
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