Braai 2 middelmatige uie in 2 eetlepels olie [Moenie aanbrand nie]
Hou eenkant
In ‘n Kastrol plaas daarin:
3 eetlepels koekmeel
1 eetlepel botter
1 teelepel borrie
½ teelepel kerrie
knippie sout en peper
klaar gekookte rys (1 koppie rou rys ongeveer)
klaar gaar eiers gehalveer ongeveer 6
Author Archives: Rina Kleinhans
MELINDA’S FAVORITE COOKIES
POTBROOD
POTBROOD
Gebruik dié resep vir die allerlekkerste brood. Hy wérk, as jy sorg dat die kole net warm genoeg is. Die idee vir dié brood en vulsels kom eintlik van daai mollige Ingelsmannetjie met die skoeter – Jamie Oliver.
Jy het nodig vir 1 potbrood of 2 langwerpige brode:
7 koppies witbroodmeel
2 x 10 g-sakkies kitsgis
2½ koppies louwarm water
2 eetlepels suiker
3 teelepels fyn sout Continue reading
MAKLIKE SAMPIOENSOUS
MAKLIKE SAMPIOENSOUS
Braai halwe pakkie sampioene in bietjie olyfolie en maal swartpeper oor.
Gooi 1 houertjie room by en kook so bietjie.
Dan vat ek 1/2 teelepel hot english mustard powder en 1 teelepel maizena en 1 pakkie sampioen soppoeier en meng met 250ml melk.
Gooi in by die sampioene en roer die sous aanhoudend tot dit lekker verdik en gaar is
Naudéa Visser
LEMOENHEERLIKHEID
LEMOENHEERLIKHEID
26 malvalekkers
¾ koppie water
1 suurlemoen se skil
3 lemoene se sap
1 koppie room, styf geklop
Verhit die water in ‘n dubbelkoker en voeg die lekkers by. Verhit tot die lekkers gesmelt is en laat afkoel
Voeg die sap en skil by. Voeg geklopte room by en plaas in yskas om te stol.
Resep gepos deur Rina Kleinhans Continue reading
PANNACOTTA
PANNACOTTA
( baie lekker)
2 cans granadilla pulp (fresh granadilla pulp can be used)
1 litre vanilla custard
4 teaspoons gelatine
60 ml luke warm water
Mix the pulp and custard together
Disolve the gelatine in the water, stir lightly , then add to custard mixture
Brush 8 ramekins or small pots with oil (spray & cook) works – pour mixture in, place in fridge for 2 hours to set!
Turn out on individual serving plates
Garnish with granadilla pulp
Recipe: Riana Du Plessis
LEMOENKOEK MET STYL
LEMOENKOEK MET STYL
Voorverhit oond tot 180°C.
180 g botter
375 ml strooisuiker
40 ml gerasperde lemoenskil
4 groot eiers
125 ml natuurlike yoghurt
60 ml vars lemoensap
30 ml lemmetjiesap
500 ml bruismeel
3 ml koeksoda
3 ml sout
halwe botteltjie geel kleursel Continue reading
LEMOEN CHIFFON KOEK
Hierdie koek kom uit SWA,ek het gedurende die 70’s gewerk waar die koek omtrent al die mense in die groep se kantore die gunsteling was!! Mense dit is HEERLIK!!
CHIFFONDEEG :
550ml (ongesif) koekmeel,
375ml suiker,
15ml bakpoeier,
2ml sout,
125ml kookolie,
5 eiergele,(ekstra groot eiers)
gerasperde skil 2 medium lemoene
200ml lemoensap,
250ml eierwit (8ekstra grt eier witte),
2ml kremetart Continue reading
550ml (ongesif) koekmeel,
375ml suiker,
15ml bakpoeier,
2ml sout,
125ml kookolie,
5 eiergele,(ekstra groot eiers)
gerasperde skil 2 medium lemoene
200ml lemoensap,
250ml eierwit (8ekstra grt eier witte),
2ml kremetart Continue reading
PYNAPPEL CHUTNEY
Ek voeg die chillies by omdat my man mal is daaroor en dit werk goed met die resep.
BESTANDDELE:
1 kg pynappel in klein blokkies gesny
300 gram uie fyngekap
8 eetlepels Balsamic vinegar of white wine vinegar
250 gram suiker
1 teelepel sout
2 huisies knoffel fyngemaak
1 teelepel Cumin
2 teelepels kerriepoeier Continue reading
1 kg pynappel in klein blokkies gesny
300 gram uie fyngekap
8 eetlepels Balsamic vinegar of white wine vinegar
250 gram suiker
1 teelepel sout
2 huisies knoffel fyngemaak
1 teelepel Cumin
2 teelepels kerriepoeier Continue reading
BACON SNACKS
BACON SNACKS
(quick and easy!)
Very tasty finger food for a season. Ideal for summer pool parties or around a winter fire. This recipe can be made ahead and frozen – then when needed just pop under the grill.
Enough for: 3
3 cups (330 g) grated cheese
200g margarine (or soft butter)
½ teaspoon red pepper
½ teaspoon nutmeg
1 ½ tablespoons Worcestershire sauce
1 teaspoon Balsamic vinegar
freshly ground black pepper
3 strips of bacon (250 g bacon pieces)
Allow margarine or butter to soften to room temperature. Mix all the ingredients together (except the bacon) to form a spread.
Spread cheese mixture on Baguette bread, cut into approximately 1 cm thick slices. (Alternatively spread on thickly sliced bread, crusts removed and cut into triangles)
Cut bacon into thin slices and sprinkle with cheese mixture. Place under the oven grill for 5 minutes. Remove when lightly golden and serve hot.
Notes:
A very versatile entertaining recipe. The cheese mixture can be frozen. Alternatively, assemble the finished savory on a baking tray, cover with plastic wrap and freeze. Simply remove from freezer and grill. Walk in the door and have something hot for the guests in less than 10 minutes.
I have some friends who like very hot savory so I increase the Cayenne pepper from ½ teaspoon to 1 teaspoon.
I use Baguette loafs for the pool parties, and bread triangles for cocktails.
Recipe tested and photo: Marie Rheeder Troskie