DUIWELSVURK SAMPIOENE
(Baie lekker saam met braaivleis of as voorgereg)
500 g groterige knopie-sampioene
10 ml suurlemoensap
10 ml fyn knoffel (crushed garlic)
100 ml olie
50 ml sojasous
5 ml mosterdpoeier
5 ml rooipeper
5 ml gemengde kruie
5 ml sout
5 ml peper Continue reading
Author Archives: Rina Kleinhans
BUTTERNUT AND CHAKALAKA DISH
BUTTERNUT AND CHAKALAKA DISH
Recipe posted by Trudi Mclachlan
Photo: Adam Cloete
FOOD LOVERS RECIPES
500 g butternut, cubed
3 tablespoons brown sugar
1 tin mild chakalaka (or strength of you choice)
250 ml cream (plain yogurt as alternative)
Put the butternut in an ovenproof dish and sprinkle the brown sugar over it.
Mix the chakalaka and the cream and pour over butternut.
Bake at 180ºC until the butternut is cooked and tender.
MIELIEMEEL POFFERTJIES
OUTYDSE AARTAPPELSUURDEEG
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Posted in Brood / Bread, Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings
Posted in Brood / Bread, Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings
Koop ‘n blokkie vars suurdeeg of gebruik een pakkie kits suurdeeg
1 medium aartappel, geskil en gerasper
1 eetlepel sout
2 eetlepels suiker
1 liter louwater Continue reading
AARTAPPELSUURDEEG PLANTJIE
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Posted in Brood / Bread, Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings
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Posted in Brood / Bread, Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings
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GEDROOGDE KRUIE
(Mikrogolf)
Takkies kruie moet skoon en vars wees. As die takkie blaarryk is, is dit beter om die blaartjies af te stroop. As pietersielie of sedery gedroog word, kap dit eers fyn. Continue reading
BAKED DOUGHNUTS – DONUTS
PERFECT MERINGUE
The will to achieve a perfect meringue topping for your pies.
Instructions (212)
1
Beat the egg whites thoroughly or else the meringue can fall because the sugar crystals aren’t incorporated throughout the egg whites. This is a common mistake
2
Start by separating the eggs while they are still cold. This helps the whites to fall away from the yolks easier. After separating the eggs, allow the egg whites to come to room temperature before you start beating them. The warmer whites whip up to a fluffier consistency and hold the air better. Continue reading
CHOCOLATE FUDGE CAKE
FRIKKADEL-PASTEI
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Posted in Maalvleis / Mince, Pasteie en Pasteitjies / Pies Large and Small
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Posted in Maalvleis / Mince, Pasteie en Pasteitjies / Pies Large and Small
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FRIKKADELLE
750 g gemaalde beesvleis
1 groot ui, gerasper
3 knoffelhuisies, fyngekap
1 rooi brandrissie, fyngekap (opsioneel)
1 groot geelwortel, geskil en fyn gerasper
1 koppie vars broodkrummels
1 teelepel tamatiesous
1 eetlepel blatjang
1 eetlepel Worcestersous
1 teelepel mosterdpoeier
sout en varsgemaalde swartpeper
2 teelepel droë gemengde kruie Continue reading