KOPERPENNIE BOONTJIESLAAI
1 kilogram droë suiker boontjies
2 middelslag soetrissies, ontpit en sny in stukkies
2 uie, gekap
Kook boontjies tot amper gaar. Dreineer en voeg soetrissie en uie by.
Meng deur.
Meng volgende sous:
1 pakkie (82 g) tamatiesop
250 ml water
200 ml wit asyn
125 ml kookolie
250 ml suiker Continue reading
NEW YORK CHEESECAKE WITH COOKIE CRUST
CRUST
1 packet (200 g) tennis biscuits, crumbed
100 grams butter, melted
15 ml sugar
FILLING
2 tubs (250 g) cream cheese
30 ml each cornflour and cake flour
10 ml vanilla essence
3 ml grated lemon rind
2 extra-large or jumbo eggs, separated
175 ml sugar
1 tub (250 ml) sour cream
2-3 springs of lavender and icing sugar for decorating (optional)
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MAKLIKE KOPERPENNIE WORTELSLAAI
1 kg wortels, geskil en in skywe gesny
2 middelslag soetrissies, ontpit en sny in stukkies
2 uie, gekap
Kook wortels tot half gaar en dreineer oortollige water.
Voeg rissie en uie by wortels in kastrol.
Meng volgende sous:
1 pakkie (82 g) tamatiesop
250 ml water
200 ml witasyn
125 ml kookolie Continue reading
TOMATO SAUCE IN THE SLOW COOKER
2 cans peeled ground tomatoes
½ cup water, divided
2/3 cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove Continue reading
LENTIL DAHL
200 grams lentils
2 onions
4 garlic cloves
2.5 cm fresh root ginger
3 tomatoes
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1.5 liters water
3 tablespoons cooking oil
1.5 teaspoons mustard seeds
10-15 curry leaves
2 red chilies
salt
3 tbsp butter Continue reading
BEEF ROGAN JOSH
Paste:
2 green chilies with seed (remove seed for a milder curry)
1 tablespoon ground coriander
1 teaspoon cumin seed
1 teaspoon poppy seed
2 garlic cloves, roughly chopped
1 tablespoon chopped fresh ginger
2 large onions, finely chopped
1 teaspoon ground turmeric
Curry:
4 tablespoons oil
½ cup plain yogurt Continue reading
ELIZE’S BEST FLAKY ROTI
Recipe and photo: Elize de Kock
2nd photo: Leonie Scott
FOOD LOVERS RECIPES
3 cups cake flour
1 teaspoons of salt
2 tablespoons sunflower oil
1 cup luke-warm water
100 g butter
Mix all the ingredients except the butter together in a large bowl, until a soft dough is formed.
If too sticky just add a little more flour, about 2 – 3 tablespoons.
Knead for a minute. Continue reading
QUICK BANANA BREAD
1 ¼ cups (185 grams) self-raising flour
1 tablespoon ground cinnamon
1 tablespoon low-fat margarine
½ cup (110 grams) sugar
1 egg, lightly beaten
¼ cup (60 milliliters) milk
½ cup (1 large banana) mashed banana
Line base and sides of a 14 cm x 21 cm loaf pan with baking paper.
Combine flour and cinnamon in a large bowl. Rub in margarine. Stir in the sugar, egg, milk and banana. Do not overmix. Batter should be lumpy.
Spoon into the prepared pan.
Bake in a preheated oven at 180 ºC for about 20 minutes or until cooked when tested.
Photo: Melissa Ann Vermeulen
ZEENBAARS UIT DIE OVEN
(KAN natuurlijk ook met ander vis)
Het recept heb ik door middel van foto s gedaan leek me we handig, ik hoor wel wat jullie er van vinden
400 gram roodbaars
50 gram groene olijven in schijfjes
50 gram grof gehakte amandelen
1 blik tomaten blokjes
2 teentje knoflook
1 kleine ui
1 teelepel sambal
Peterselie
Laurierblad
Peper en zout
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Posted in Mielies & Mieliemeel/ Mealies & Maize, Terte - Sout / Savoury Tarts / Quiches
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BACON AND CHEDDAR POLENTA QUICHE
Recipe submitted by Nicolette Papas
Photo: Nicolette Papas
FOOD LOVERS RECIPES
6 slice thick bacon
2 ¼ cups milk
2 tablespoons butter
½ cup uncooked polenta
2 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 ½ cups shredded sharp cheddar cheese, divided
6 large eggs
2 ½ cups half milk half cream
1 cup heavy cream
1/3 cup sliced chives
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