CHOCOLATE MAGIC CAKE
½ cup unsalted butter, melted and cooled slightly
2 ½ cups milk, warmed
1 cup flour
½ cup cocoa powder
4 eggs, separated
1/8 tsp white vinegar
1 ½ cups granulated sugar
1 tsp espresso powder
1 tsp vanilla extract
strawberries, for serving
powdered sugar, for dusting Continue reading
Author Archives: Nicolette Papas
NAAN
NAAN
Recipe and photo: Jesicha Abrahams
FOOD LOVERS RECIPES
4 cups of self raising flour
3 cups of plain yoghurt
Mix with a spoon first.
Dust top with flour and knead it a bit.
Don’t over work.
Let it rest in the fridge for a while. (you don’t have to though)
It’s just a bit easier to work with.
Make balls, and roll out.
Fry in a pre-heated dry pan.
Dry pan fry.
Rub with garlic and olive oil.
PEPPERMINT CRISP TART
PEPPERMINT CRISP TART
2 packets Tennis biscuits
1 tin caramel condensed milk
500 ml fresh cream (ice cold)
150 g slab Peppermint Crisp chocolate (grate half of slab finely and keep to mix into the cream and condensed milk, cut or chop the other half into small cubes for garnishing the top at the end).
Pack a layer of biscuits on bottom of suitably shaped dish (square or rectangular). My dish takes exactly 5 x 3 rows. Fit paddle attachment onto Kenwood and blend the caramel condensed milk until smooth. In another bowl whip the ice cold fresh cream until thick. Spoon the thickened cream into the bowl with paddle attachment, pour the grated chocolate over and mix just until everything blended. Continue reading
ORANGE CHIFFON CAKE
ORANGE CHIFFON CAKE
1 ½ cups sugar
1 ½ cups flour
¾ cup orange juice
2 tsp baking powder
6 eggs
¾ cup oil
orange zest (of 1 orange)
pinch of salt
Continue reading
VINNIGSTE MAYONNAISE
VINNIGSTE MAYONNAISE
1 eier
2 eetlepels (30 ml) asyn, of na smaak
1 eetlepel (15 ml) mosterd, aangemaak
sout en peper na smaak
1 teelepel (5 ml) droë dille, of vars as jy het
± 250 ml Canola/sonneblomolie
Gooi al die bestanddele in ‘n regop maatbeker, en voeg olie by tot by die 300 ml merk. Gebruik jou “stick blender” en meng vir 5-10 sekondes.
Pas geurmiddels aan en geniet!
Resep en foto: Ilze Garbers Jacobs
Nota: Gewone mayonnaise resepte (vir klitser of voedselverwerker) moet jy die straaltjie olie geleidelik byvoeg terwyl jy klits, anders skei dit. Hierdie resep MOET jy met ‘n stick blender maak, anders werk dit nie. Continue reading
PETRÉ SE HEERLIKE BOBOTIE
PETRÉ SE HEERLIKE BOBOTIE
Resep en foto: Petré van Jaarsveld
FOOD LOVERS RECIPES
9 groterige porsies
1 ½ kg maalvleis
1 groot geelwortel, fyn gerasper
1 appel, fyn gerasper
2 groterige uie, gekap
1 eetlepel fyn gekapte seldery blare
1 koppie pitlose rosyne
sout en peper na smaak
Kerriemengsel:
2 eetlepels appelkooskonfyt
3 eetlepels matige kerriepoeier
3 eetlepels borrie Continue reading
DEEG GESKIK VIR TRAMAZINNI
DEEG GESKIK VIR TRAMAZINNI
2,5 kg koekmeel
3 pakkies kitsgis
2 eetlepels sout
50 ml olie
2 koppies louw water
2 koppies melk
Meng alles en knie laat rys tot dubbel, knie af en laat rys weer. Sit dan in panne bak 10-15 min teen 180ºC.
Resep en foto: Chantel Van Breda
HEERLIKE GEURIGE KERRIEHOENDER
HEERLIKE GEURIGE KERRIEHOENDER
Foto en resep: Ronell Muller Boshoff
FOOD LOVERS RECIPES
1.2 kg hoender filette, in blokkies gesny (jy kan boujies en dytjies ook gebruik)
1 kg aartappels, in blokkies nie te klein
2 groot uie, opgekerf
6 knoffeltoontjies, fyngekap
1 teelepel fyn gerasperde gemmer
3 lourierblare
2 kaneelstokkies
1 eetlepel blou boksie masala
1 eetlepel pers boksie kerrie of eie keuse Continue reading
ROSYNTJIEBROOD MET BRUISMEEL
ROSYNTJIEBROOD MET BRUISMEEL
Resep en foto: Desire Coetzee
FOOD LOVERS RECIPES
500 g bruismeel
1 koppie suiker
1 koppie melk (ek – Vidius – gebruik karringmelk)
1 koppie water
1 teelepel sout
1 tot 1½ koppies rosyne (meng rosyne goed met ekstra meel – dit verhoed dat rosyne afsak na bodem van broodjie tydens bak proses)
1 eier
1 eier ekstra vir glasseersel
NOTA: Maak seker alles is by kamertemperatuur.
Meng alles goed en bak vir een uur by 180ºC.
Wenk: Glasseersel: 1 eier geklits met bietjie melk. Smeer ‘n bietjie glasseersel bo-oor voor die broodjie oond toe gaan.
STEAK WITH COUSCOUS SALAD
STEAK WITH COUSCOUS SALAD
defrosted rump steak
chilli salt
Woolworths steak rub
lightly bruised fresh garlic clove
extra virgin olive oil
good quality garlic butter
Start by rubbing your steak with a small amount of olive oil, proceed by seasoning your steak with a generous amount of chilli salt, then the steak rub afterwards.
Using a cast iron pan or a non stick pan, heat a generous amount of oil in the pan, once it’s hot, add your steak. Fry your steak for about 5 min before flipping it. Once you flip it, add the bruised garlic clove and a good amount of garlic butter to your pan. Continue reading