LEMON MERINGUE CUPCAKES
Makes 12
100 g butter, softened
1 cup (200 g) caster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 ½ cups (225 g) self-raising flour
½ cup (125 ml) milk
Lemon curd:
1 egg, lightly whisked
50 g butter
2 teaspoons lemon rind
¼ cup (60 ml) lemon juice
½ cup (100 g) caster sugar Continue reading
GREEN TOMATO CHUTNEY
24 large green tomatoes
3 red peppers, halved and seeded
3 green peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
750g caster sugar
500ml cider vinegar
In a grinder or food processor, coarsely grind tomatoes, red peppers, green peppers and onions. (You may need to do this in batches.) Line a large colander with muslin or cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminium stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar and vinegar. Bring to the boil and simmer over low heat 5 minutes, stirring frequently.
Sterilise enough jars and lids to hold chutney (six 1 litre jars). Pack chutney into sterilised jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 5cm space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 5cm of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Chutney can be stored for up to a year
Recipe: Chanel Pringle
LEKKERSTE TAMATIE BLATJANG
Bron: Marietjie Stemmet
Foto: Annette Greef en Gideon Louw
FOOD LOVERS RECIPES
2 kg ryp tamaties (kersie tamaties ook reg)
1 koppie suiker
250 g heel sultanas
12.5 ml mosterd
2 uie, gekap
2 koppies asyn
1 teelepel gemmer
1 eetlepel sout
½ teelepel rooipeper
1 knoffelhuisie Continue reading
GROEN TAMATIE ATJAR
6 pond groen tamaties, (3 kg)
3 pond uie (1.5 kg)
2 koppies suiker
2 x 750 ml bottels wit asyn* Lees nota onderaan
1 desert lepel borrie (12.5 ml)
2 desertlepels mosterd poeier (25 ml)
1 desertlepel kerrie (12.5 ml)
3 eetlepels koekmeel
¼ koppie sout
½ teelepel rooi peper Continue reading
VOORKOM DAT SONNEBLOM SADE GROEN RAAK IN GEBAK
Om te voorkom dat sonneblom sade groen raak wanneer jy dit in gebak gebruik saam met koeksoda, voeg so 10-15 ml appel asyn/witasyn by jou beslag, dit voorkom die verkleuring en breek ook die koeksoda smaak.
Rou sonneblomsade verkleur groen in mengsels wat koeksoda bevat indien hulle nie eers vinnig in ‘n bietjie olie of botter gebraai of in kookwater gaargemaak word nie.
Rina Kleinhans
1 pakkie jellie
1 blik aarbeie en stroop
1 kitspoeding
geklopte room, vermicilli en angeldust vir versiering
Maak jellie met 200 ml kookwater aan.
Dreineer die blik aarbeie se stroop tot ook so 200 ml en gooi by jellie.
Deel die aarbeie tussen die glase. Deel jellie op tussen die glase.
Laat le hul skuins om te set. Ekt myne in broodpannetjie gesit.
As dit geset is, maak die instant aan.
Ekt blueberry cheesecake geur instant gevat en deel tussen die glase op.
Geklopte room op en choc vermicilli en angeldust vir versiering.
Dit is Madalene Laubscher se resep wat sy vir my gestuur het.
Foto en resep: Dawie Vd Heever
RIAAN CRUYWAGEN FRIKKADELLE
30 ml olyfolie
1 ui, fyn gekap
1 knoffelhuisie, gekap
600 g maalvleis
2 eiers, geklits
30 ml (2 e) pietersielie, fyn gekap
worcestersous na smaak
sout en vars gemaalde swartpeper Continue reading
TAMATIE EN KNOFFEL SOUS
25 g botter of margarien
1 blik uie en tamatiesmoor
2 – 3 knoffelhuisies, druk dit pap met ‘n lepel of sny baie fyn
1 klein blikkie tamatie puree
185 ml hoenderaftreksel
1 teelepel origanum
1 teelepel suiker Continue reading
BUTTERMILK RUSKS
Ingredients
1,5 kg self raising flour
15 ml baking powder (1 tablespoon heaped)
500 ml sugar (2 cups)
3 eggs
500 g butter or margarine (2 cups)
500 ml buttermilk (2 cups)
45 ml lemon juice (3 tablespoons) Continue reading
SLAPHAKSKEENTJIES
(cooked onion salad)
1 kg small onions
250 ml water
125 ml vinegar
140 g sugar
5 ml mustard powder
pinch salt
15 ml butter
1 egg beaten
15 ml cornflour Continue reading
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