VLEISBALLE
Heerlike maklike vleisballetjies: al wat oor is van n vol skottel! Daarmee saam was daar “mash” patats, rys en ertjies met mielies (bevrore).
1 kg maalvleis
2 pakkies bruin uiesoppoeier
bietjie Worcestersous
4 snytjies low gi sadebrood met water natgemaak
1 groot gerasperde ui
1 eier, geklits om mee te bind
Meng alles, vorm balletjies en bak in oond.
Heerlik!!!
Retha-Jane Duvenhage Buys
DIE LUI HUISVROU PASTEIDEEG-SLAPDEGIE
1 koppie koekmeel
2 teelepels bakpoeier
125 ml botter of margarien
¾ koppie melk
1 eier
2 ml sout
Vryf botter in meel.
Klits eier, melk en meng dit in die meel in vir ‘n slap deeg.
Drup bo-oor die hoender en bak by 180°C.
Wanneer die luivroudeeg gebruik word, moet die vleis lekker souserig wees. Die vleissous bak in die deeg in. Dit deug ewe goed op maalvleis of wildvleis wat ontbeen is.
RESEP: Kotie Wagenar
Nota: Rina Kleinhans
Ek het vandag ‘n lamspastei gemaak met die Lui huisvrou slapdegie, en toe bly daar bietjie deeg oor, ek sit toe net lekker vars kruie in en bak dit in ramekin bakkies, Dit is nou regtig lekker en ek sal dit beslis as broodjies by ‘n braaivleis of vinnge “skons” maak dit is heerlik bros en glad nie droog nie, bietjie kaas in die deeg kan ook lekker wees
PASTEI KORS MET OLIE
1 ½ koppie koekmeel
4 teelepels bakpoeier
2 eiers
1 koppie sonneblomolie
1 koppie melk
knippie sout
Klits melk, sonneblomolie en eier saam. Sif meel, bakpoeier en sout saam.
Voeg melkmengsel by die meelmengsel en meng tot gladde beslag. Giet oor vulsel.
Bak ongeveer 20 minute tot kors verbruin.
(Die olie klink vreeslik baie, maar dit maak die kors heerlik bros)
Die kors kan ook gebruik word vir ‘n groente skottel in die oond
Resep: Annelize Otto Woest
Nota: Jenett van der Merwe-Ek sit knippie rooi peper en mosterd by.
Ingredients
1 springbuck rib, boned (this is easy, but if you lack the confidence, ask your butcher!)
250 g mixed dried fruit
250 g bacon
salt and pepper to taste
2 cloves garlic, crushed
wine to sprinkle the meat
meat stock
olive oil
string to bind the rib
Method
Marinade the garlic for twenty minutes in the olive oil, to absorb the flavour. Rub the entire rib with the garlic-flavoured olive oil and season with salt and pepper (bear in mind that you use bacon for the filling, so do not use too much salt). Place strips of bacon across the rib. Alternate rows of each of the following: dried apples, peaches and pears to cover the whole rib (do not use the apricots, as they tend to be sour). Roll the rib and secure with string. Rub the outside of the rib with olive oil. Heat oil in a pan and seal the rib on all sides to prevent loss of meat juices. Place the rolled rib on tinfoil, with the shiny side on the inside. Sprinkle lightly with wine; season with salt and pepper. Place two of the rib bones on the foil with the meat and roll them up with the meat (to enhance the flavour). Transfer the meat into a casserole and add a little water, so that the rib steams in its own juices and not in the water. Add water, if necessary, to prevent burning. The cooking period will be determined by your preferred degree of doneness. Once the rib is done, remove the foil, to brown the rib or baste with the glaze*. Leave the rib to rest in a warming drawer and remove the string. Slice and make a gravy with the pan juices to serve with the meat.
*Glaze sauce
15 ml lemon juice
15 ml soya sauce
125 ml apricot jam
125 ml sherry
Mix and baste rib. Serve with canned quinces, cauliflower with cheese sauce and pumpkin fritters.
By Anita van der Merwe
(Recipe and image courtesy of Camdeboo Karoo Venison)
BLACK OLIVE PESTO
1 cup pitted olives
6 anchovy fillets
125ml extra virgin olive oil
1 teaspoon crushed ginger
1 tablespoon lime juice
½ cup freshly grated Parmesan
Method
Blend olives, ginger, extra virgin olive oil and anchovy in a food processor. Add lime juice and Parmesan and season to taste. Serve with bread or mix into hot pasta.
Tapenade Olive Shop Recipe
Posted by and photo: Corinne Moore Gelderblom
Recipe by Elisia de Beer, winner of the Clover Condensed milk competition
LEKKER MIELIEBROOD
Resep en foto: Louise Venter
FOOD LOVERS RECIPES
1 koppie koekmeel
1 koppie mieliemeel
2 teelepels bakpoeier
2 eiers
½ koppie karringmelk
½ koppie suiker
1 blik suikermielies
1 koppie gerasperde cheddar kaas
knypie sout
Meng alles saam, skep in gesmeerde broodpannetjie en bak vir ongeveer 1 uur by 180ºC.
1 – Preheat the oven to 350F. Line a large baking sheet with parchment paper.2 – In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.3 – Combine the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over medium-low heat, stirring, for 5 minutes.
4 – Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet. Add 1/2 cup of the prepared bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.
Tips:
*I used all dark meat because it was on sale at the store that day.
*I used regular paprika instead of smoked paprika because that is what I had on hand, but I’m guessing the smoked paprika would be great!
Peggy Devine
Christine Oosthuizen
dis regtig maklik, ek was so bang daarvoor en toe ek dit eers probeer, kry ek dit met die eerste probeerslag reg! Peggy Devine praat van die eiers se bymeng, ja, dis waar die geheim le, ek gebruik my elektriese handklitser daarvoor… breek die eiers vooraf in ‘n maatbeker (die gele moet nie breek nie!) en tip hulle een eier op ‘n slag in terwyl jy die handklitser volspoed laat hardloop…
Leane Visser le Roux
Ek het natuurlik ook flops gehad met dit, maar die geheim is dat die water moet kook en die botter moet opgelos wees in die water. Ek gebruik ook my elektriese hand klitser en dit werk soos ‘n bom. Die bak waarin jy dit gaan bak moet ook net effens gespuit wees.
HOENDERPOTJIE MET IDEAL MELK
12 stukkies hoender
1 blikkie pynappel
1 blikkie sampioene
1 pakkie wit uiesop
1 pakkie beesstertsop
1 blikkie Idealmelk
geel Aromat
braaivleis speserye
groente van eie keuse
5 uie
1 pakkie streep spek
Vryf braaivleis speserye in vleis.
Braai uie en spek in 30 ml olie.
Voeg pynappelsap by en dan vleis. Kook vir 20 min.
Voeg aartappels by en kook nog 10 min.
Meng sop met Idealmelk en voeg by. Voeg dan groente by en kook stadig tot gaar. Oppas dit brand vinnig.
Tweede foto en resep geplaas deur Lida Pieterse
Foto van resep: Marlize Williams
