POTATO MASH UP
I microwaved a potato for about 10 minutes until soft.
Cut potato in half length wise.
Scooped potato out of skin.
Mashed potato with little butter. Added a mashed boiled egg to potato. Chopped half onion and green pepper. Fried in little coconut oil together with chopped up viennas.
Added this to potato and mixed everything together. Scooped mixture back into skins. Topped with cheese and microwaved for 1 minute to melt cheese. Put some sweet chilli sauce over the top.
Photo: Zelda Ellis
Author Archives: snuggy
HOENDER PASTAGEREG
HOENDER PASTAGEREG
1 groot ui, fyngekap
1 teelepel knoffel
1 blikkie sampioene
4 hoender borsies, in stukkies gesny
½ teelepel hoender speserye
½ teelepel Italiaanse speserye
½ teelepel gemengde speserye
½ teelepel pietersielie speserye
sout en peper na smaak Continue reading
PERFECT GINGER BISCUITS
PERFECT GINGER BISCUITS
250 grams margarine
6 cups flour
2 cups sugar
2 tablespoons ground ginger
2 jumbo eggs
1 cup golden syrup
3 teaspoons bicarb mixed with
2 tablespoons milk
pinch of salt Continue reading
VEGGY PASTA ALA IZA
VEGGY PASTA ALA IZA
Boil some fresh asparagus (cut into 3 cm pieces) in salt water until soft. Drained the asparagus.
Sautéed ½ onion (finely chopped) and a teaspoon of garlic in olive oil.
Add:
2 baby marrows (sliced)
about 3 x 10 cm sticks of celery (chopped)
2 medium sized carrots (chopped)
½ a red pepper (diced)
Sauté until soft – about 15-20 minutes. Add about 15 savoury tomatoes (cut in half) and added the asparagus.
Sauté for a few minutes.
Add one tin of cream and loads of course black grinded pepper and salt to taste.
Cook the pasta (I used linquine) while preparing the sauce and drain.
Add the pasta sauce to the pasta. Add about two table spoons of chopped fresh parsley and about 3 heaped tablespoons of grated Parmesan.
Stir through and serve!
Photo: Iza Hennekom Laubser
MAKLIKE MELTING MOMENTS
MAKLIKE MELTING MOMENTS
1 koppie botter
½ koppie versiersuiker
1 teelepel vanilla essense
1 ½ koppie meel
½ koppie mielieblom
1/8 teelepel sout
Klits die suiker en botter saam. Sif die droë bestanddele saam. Meng die meel en botter mengsel saam. Rol balletjies. Druk plat met vurk. Bak tot ligbruin teen 180°C.
Jy kan dit ook deur ‘n pypsak sit soos die eerste foto.
Foto: Monique van der Merwe
CREAMY CHICKEN AND BROCCOLI PASTA
CREAMY CHICKEN AND BROCCOLI PASTA
300-400 g chicken breasts, chopped into 1.5 cm pieces
salt and pepper
1 tsp dried thyme (or other herbs and/or spices of choice)
250 g pasta, uncooked
1 ½ cups / 375 ml chicken stock, preferably warmed
2 cups / 500 ml milk, preferably warmed
1 large garlic clove, chopped
1 – 2 tbsp /15 – 30 g butter
1 large broccoli or 2 medium broccoli or cauliflower, broken into small to medium florets
100 – 150 g / 1 – 1.5 cups grated cheddar
¼ cup / 35 g flour Continue reading
VINNIGE PERI PERI HOENDERLEWERTJIES
VINNIGE PERI PERI HOENDERLEWERTJIES
2 x 500 g hoenderlewer bakkies
Braai met olyfolie en botter tot heerlik bruin. Geur met sout peper na smaak en teelepel witasyn.
Braai tot gaar en voeg Spur se peri peri sous na smaak by en smoor vir so paar minute.
Bedien op wit rys garneer met kruisment blare, dit is vinnig en smaaklik, bedien met ‘n heerlike rooi wyntjie!🍹
Foto: Ronelle Jacobs
JOHAN SE DURKY SOUS
JOHAN SE DURKY SOUS
3 pakkies x 7 g crushed chilies met voedselverwerker fyner geslaan
20 ml baie fyn gekerfde uie
15 ml fyn knoffel vlokkies
50 ml bruin suiker
7.5 ml sout
5 ml paprika
7.5 ml mielieblom
300 ml water
200 ml wit asyn
2.5 ml olyf olie
Gooi alles saam in pot, roer en bring tot kook sodat suiker oplos. Laat prut vir 10 minute op lae hitte. Laat afkoel en bottel. Geniet dit.
Nota: Dit brand nie is, net pikant. As jy wil hê hy moet brand gooi rooi peper (Cayenne pepper) of Peri Peri by.
Foto: Johan Coetzee
BANTING / LOW CARB TUNA QUICHE
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Posted in Lae Koolhidraat Resepte / Low Carb Recipes, Terte - Sout / Savoury Tarts / Quiches
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Posted in Lae Koolhidraat Resepte / Low Carb Recipes, Terte - Sout / Savoury Tarts / Quiches
1 Comment
BANTING / LOW CARB TUNA QUICHE
Resep genoeg vir 4 persone.
1 medium ui
½ green pepper
2 blikkies tuna in water, gedreineer
1 eetlepel knoffel
8 eiers
¼ koppie melk
½ teelepel bakpoeier
1 koppie wit cheddar
sout, peper, Italian herbs en paprika na smaak Continue reading
DREAS CHRISTSTOLLEN
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Posted in Kersfees Resepte/ Christmas Recipes, Vrugtekoeke / Fruit Cakes
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Posted in Kersfees Resepte/ Christmas Recipes, Vrugtekoeke / Fruit Cakes
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DREAS CHRISTSTOLLEN
Ingredients for 2 Christmas stollen weighing between 1.3 and 1.5 kg.
This stollen tastes super juicy and should be stored for at least 4 weeks before it is cut.
On the eve: Pour the raisins, citrons, candied orange peel and almonds with the rum and cover. Let stand overnight.
2 vanilla pods
1 kg of flour + 200g of flour
100 g fresh yeast
100 g sugar
grated peel of an untreated lemon
400 ml lukewarm milk
1 teaspoon salt
400 g soft butter + 150 g to brush
100 g chopped almonds
80 g of lemon zest, diced
80 g of orange zest, diced Continue reading