PERFECT ROAST CHICKEN IN BRINE
1.5–2 kg whole chicken
6 % brine: 300 g table salt dissolved in 5 litres water (600 g coarse salt)
1 lemon
1 bunch thyme
125 g unsalted butter, at room temperature, plus extra for rubbing into the skin
30 ml dry white wine
For the gravy (optional):
20 ml dry white wine
250 ml (1 cup) chicken stock
1 tsp Dijon mustard
1 sprig tarragon
1 sprig parsley Continue reading
BAKPRO VETKOEK
1 kg bakpro vetkoek flour
10 g yeast
150 g white sugar*
15 g salt
600 ml water
750 ml oil for frying
Mix all dry ingredients together.
Add the lukewarm water to form a soft dough.
On a lightly floured surface, knead the dough until it is smooth and elastic. Cover and leave to rest for 60 min. Continue reading
PIEKELWORTELS
Lekker piekels vir eet saam met vleis, slaaie en garnering.
wortels, soveel soos benodig
pekelwater
Piekel:
2 koppies asyn
1 koppie water
2 koppies suiker
1 pakkie piekelspeserye
Skil, sny en was die wortels. Plaas die wortels vir paar uur in pekelwater, dreineer en spoel goed af.
Meng die bestanddele vir die piekel in ‘n kastrol.
Voeg die wortels by die piekelsous en kook die wortels in die piekel vir ongeveer 4 min.
Giet die wortels met die piekelsous in gesteriliseerde bottels en seël dadelik.
My kleinkinders eet dit soos lekkergoed.
Resep: Annemarie Friedrich
GIDEON SE BOONTJIEBREDIE POT
Ek het gistraant vir ons die lekker groenboontjie bredie potjie gemaak saam met stukkies lamsrib.
1.5 kg lamsribbetjie, in stukke gesny
4 koppies gekerfde groenbone
2 groot aartappels, geskil en in kleinerige blokkies gesny
2 medium groot uie, geskil en gekerf
3 koppies witwyn
3 eetlepels bruinuiesop poeier
1 ½ teelepels sout
1 teelepel witpeper
1 teelepel chillieflakes
2 eetlepels suurlemoensap
Continue reading
ROSEMARY FLAT BREAD
Recipe and photo posted by Kiti Citi
FOOD LOVERS RECIPES
Daleen Fratter, hier is die beste flatbread resep wat ek nog ooit geëet het. Onderaan is die email van die chef: Rosemary flatbread – bron Alastair McLeod
675 g plain flour (± 5 cups)
135 ml olive oil
315 ml lukewarm water
12 g dry yeast (or 24 g fresh)
2 pinch salt Continue reading
POTATO AND TUNA-A-LA-KING BAKE
Yesterday I had no idea what to make for supper….stood in front of the cupboard and took things out and then came up with the following (my own recipe) – Unfortunately by the time I remembered to take a photo it was all gone, will definitely make again and share a photo.
4 potatoes peeled and sliced
2 tins tuna
1 packet Royco Chicken-a-la king sauce
½ packet Mushroom soup powder
1 small packet chunky frozen vegetables
600 ml milk
Cheese
Salt and pepper Continue reading
BUTTERMILK RUSKS FROM THE BUTTERMILK BOX
Recipe posted by Rita Killian
FOOD LOVERS RECIPES
1 kg self raising-flour
5 ml salt
200 ml sugar
250 g butter
500 ml buttermilk – 450 ml
1 egg
25 ml oil
Preheat oven to 180°C. Crease a roasting pan.
Seave dry ingedients together. Rub butter in well.
Beat egg and oil together, then add buttermilk and mix. Pour onto dry ingredients and mix in thoroughly.
Form buns and place them close together in the roasting pan.
Bake for 45 minutes. Remove from oven and immediately break into sections.
Place onto rack, well spaced apart, and leave to dry out in a warming oven overnight or leave at 120°C for 3 hours. Leave to cool.
SJOKOLADE KOEKIE KOEK – CHOCOLATE COOKIE CAKE
250 g margarien
150 ml stroop
160 ml kakaopoeier
2 x 80 g sjokolade “slabs”
5 ml vanilla
2 pakke gebreekte tennisbeskuitjies
Versiersel:
4 x 80 g sjokolade “slabs”
Smelt margarien en stroop saam – moenie kook nie.
Haal van hitte af. Continue reading
BEREMENGSEL VIR WARM SJOKOLADE
4 koppies melkpoeier
1 ½ koppie versiersuiker (minder indien verkies)
1 koppie verromer soos cremora
2/3 koppie kakao sonder suiker
1 pakkie sjokolade kitspoeding
knippie sout
¼ koppie koffie poeier opsioneel vir Mokka geur
Continue reading
ELZETTE’S LASAGNE
My recipe for Lasagna
1 kg good quality lean mince
1 big onion, finely chopped
2 cloves of garlic minced( the real thing not tubs)
2 tsp Italian herbs (Robertson, die ander nie so lekker nie)
2 big carrots, grated
2 celery storks, finely chopped
1 small sachet tomato paste
2 tins chopped tomato (the brands at Foodlovers)
2 tsp of sugar or to taste
1 Knorr beef stock tub,(the jelly like ones small ones that they sell in 2 or 4 packaging)
250 g butter
1 cup flour
1,25 ltr milk (might need a little more milk, if consistency too thick)
a little fresh nutmeg, grated into sauce
1 packet of dried lasagna sheets
Mozzarella, grated
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