GARNAAL KERRIE
15 ml (1 eetlepel) olyf- of avokado-olie
2 uie, gekap
15 ml (1 eetlepel) klaargekapte knoffel
15 ml (1 eetlepel) klaargekapte gemmer
15 ml (1 eetlepel) klaargekapte brandrissies
30 ml (2 eetlepel) Nomutandoorispeserye
fyn gerasperde skil en sap van 1 lemmetjie
1 x 425 g-blik heel geskilde tamaties, fyn gedruk met ‘n vurk
1 x 425 g-blik klappermelk
15 ml (1 eetlepel) mielieblom
30 ml (2 eeetlepels) water
800 g garnale, ontvries, skoongemaak en doppe (behalwe stert) verwyder
sout en gemaalde swartpeper
100 g (1 pak) gevlokte amandels
hand vol koljander, gekap
1 lemmetjie, in wiggies gesny

Verhit die olie in n pan oor matige hitte en soteer die uie daarin tot sag.
Voeg die knoffel, gemmer en rissies by en braai vir 1 min.
Voeg die tandoorispeserye, lemmetjieskil en -sap, tamatie en klappermelk by.
Bring tot kookpunt. Meng die mielieblom en water tot glad, voeg by die sous en prut vir 5 min.
Druk die garnale met kombuispapier droog en voeg by die sous.
Prut vir 5 min. tot gaar. Geur na smaak.
Meng die amandels en koljander deur.
Sit met lemmetjiewiggies voor.

KERRIEVIS OF PICKLED FISH
45 ml KNORR Brown Onion Soup mixed with a little water to form a smooth paste
16 black peppercorns
5 ml ground ginger
10 ml salt
10 ml tumeric
30 ml curry powder
750 ml brown sugar
500 ml water
4 large onions sliced into rings
750 ml white or brown vinegar
1.5 kilogram Hake fillets, frozen
flour for coating fish
oil for frying

Coat the frozen fish in flour and pan-fry in heated oil until cooked.
Drain on paper towel and set aside.
In a large saucepan mix all the ingredients for the curry sauce except the KNORR Brown Onion Soup.
Boil uncovered for 5 minutes.
Add the cooked fish and the KNORR Brown Onion Soup.
Stir gently until the sauce thickens then allow to simmer for a further 5 minutes.
Cool and spoon into a non-metal container.
Store covered in the fridge.

Photo:  May van der Merwe

BROS VIS IN BIERBESLAG
Die bierbeslag is maklik en vinnig, maar vorm die lekkerste, ligste, bros laag om gebraaide vis. Bierbeslag:
375 ml bruismeel
3 ml sout
1 eier
375 ml bier
olie, vir braai
6 stokvisfilette
sout en vars gemaalde swartpeper
suurlemoenwiggies en tartaarsous, om mee voor te sit

Verhit genoeg olie in ‘n diep pan. Meng die meel, sout, eier en bier stadig met ‘n ballonklitser tot ‘n gladde beslag.
Geur die vis goed met sout en peper en doop in die beslag. Maak seker dat elke porsie vis goed bedek is.
Laat die vis versigtig in die warm olie sak en braai vir ongeveer vyf minute, draai een of twee keer tot goudbruin, bros en deurgaar.
Dreineer op kombuispapier en sit die vis voor met suurlemoenwiggies en tartaarsous. Bedien met skyfies of slaai.
Lewer ses porsies.
Resep geplaas deur Rina Kleinhans

WAFELS
(omtrent 8 wafels)
2 koppies koekmeel
4 teelepels bakpoeier
2 eiers
1 ¾ koppie melk
4 eetlepels gesmelte botter
Knippie sout

Skei die eiers
Klits die eiergele en melk saam.
Roer al die droe bestanddele by die gesmelte botter.
Klits die eierwitte styf.
Voeg die eierwitte by die mengsel.
Bak die wafels.

WAFELSTROOP (dit vries goed)
(Maak net die helfte vir jou huis se gebruik)
8 ½ koppies water
3 ½ koppies suiker
62 ½ g vlapoeier
25 ml vanilla essens
125 g gouestroop
¼ teelepel sout
125 g margarien

Meng alle behalwe 1 koppie water en vla.
Kook saam.
Meng vla en koppie water.
Sodra die mengsel begin kook, voeg vlamengsel by en verdik die sous.
Dit vries goed.
Opdiening: Maak wafelstroop warm.
Plaas die wafel in die stroop.
Wanneer wafel goed stroop “getrek” het, haal uit.
Dien op met vars room of roomys

(My ma se resep)
Foto en resep geplaas deur Charne de Jager

EGGS SIZES IN GRAMS

Using the correct sized eggs in recipes can sometimes mean the difference between success and failure.
Eggs are graded according to egg weight, not egg size.
To ensure you use the correct eggs when cooking, here is a guide to Sunny Queen Farms egg sizes and weights:
Medium 42 – 49.9 grams
Large 50 – 58.9 grams
Extra Large 59 – 66.9 grams
Jumbo 67 – 71.9 grams
Extra Jumbo 72 – 78 grams

OULIKE WENKE
Aartappels En Rys Word Witter as daar n teelepel suurlemoensap by kookwater gevoeg word

Spinasie en groen groente behou hul kleur as hul in oop kastrol gekook word

Witvleis van hoender bly spierwit as Jy dit met n suurlemoen vryf voor dit gekook word

Skil n ui onder lopende water,Dan “huil” Jy nie

Maak jou Hande met klam sout skoon, Dit verwyder uie of vis reuk

Gebruik n tregter om n eier te skei, Wit val onder en geel Bly bo

Om te verhoed dat konfyt oorkook. Smeer konfytpot rondom ongeveer n duim breed met botter

Plasing: Frieda Greyling

CRISPY BACON TIPS

The trick is to put the pan in a cold oven and then turn your oven on and begin your timer.
Line cookie sheet with foil first. (I used parchment paper)
Place bacon in the cold oven and turn to 200°C for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time)
After baking the bacon and draining it, freeze it in meal size portions.
When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.
TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn’t burn.
Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a zipper bag.
To reheat, cook two slices in the microwave on medium power for 30 seconds or so.

WENKE VAN DIE HUIS
As jy eiers moet afmeet, klits dit eers liggies.
Gebruik eierwitskuim dadelik sodat die selletjies nie breek en dit minder elasties raak nie.
Panne: Deeg in ‘n donker metaalpan met ‘n dowwe oppervlak sal vinniger bak as in ‘n blink metaalpan, terwyl dit die stadigste in ‘n glasbak sal bak.
Is jou skons swaar en plat? Jy’t waarskynlik die deeg te veel bewerk of die oond was nie warm genoeg nie.
As jou koek ‘n punt vorm wanneer dit rys, is die mengsel te veel geklits, die beslag was te styf, die oond te warm of die koekpan te diep.
Plasing: Marie Rheeder Troskie

WENK OOR SAMPIOENE

Ek kan nie onthou waar ek die wenk gekry het nie, maar week eers jou sampioene vir ongeveer 20 minute in water – maak goed droog daarna.
Dit keer dat die sampioene teveel olie absorbeer – ek doen dit ook met sampioene wat ek smoor vir n sousie.
Bron: Onbekend
Plasing: Rene Truter Wessels

A BOERIE BUNNY CHOW
Boerewors Bunny Chows with Tomato and Chilli Onion Relish
(Serves 6)
Boerewors (800 g to 1 kg – depending if you are feeding boys or girls)
6 crispy rolls (we used Italian rolls)
2 x 410 g cans chopped tomatoes
1 x can beans of your choice
3 big brown onions
Mrs.H.S.Ball’s Hot chutney
Worcester sauce
fresh garlic
fresh chilli or dried chili
beef stock
cooking or olive oil
salt and pepper
sugar

You can grill, braai or pan fry your wors until nearly cooked.
Chop into bite size bits and keep aside.
Slice the heads off the rolls and dig out the -breadiness- inside so that you have a shell.
Brush with olive oil or oooking oil inside and outside.
Chop onion coarsely.
Fry in hot pan in oil until translucent.
Add one fresh chili (with seeds if you like it hot/ without seeds if you like it mild) or
Add half teaspoon of dried chili and fry.
Add a chopped clove of garlic and fry with the onion.
Sprinkle a tablespoon of beef stock on top and mix into the onion mixture.
Add the cans of chopped tomatoes, the can of beans, a good slug of Mrs.H.S.Ball’s Hot chutney and Worcester sauce, some water and let it simmer.
Adds and black pepper to taste. Add a dash of sugar.
Simmer until nice and thick -if you want it more spicy add some Mrs.H.S.Ball’s Chilli.
Heat your oven to 180ºC.
Add cooked boerewors to tomato relish and heat through.
Taste – if it is lekker, scoop the mixture into the roll-shells, put the bread lid back on and bake for about 5 minutes until they are nice and crispy.
Resep geplaas deur Pieta van der Walt
Photo: Pieta van der Walt