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Author Archives: snuggy

EXOTIC MUSHROOM RISOTTO

Posted on by Posted in Ligte Etes / Light Meals, Vegetaries-Vegetarian / Vegan 1 Comment


EXOTIC MUSHROOM RISOTTO
Approx 1 litre of stock (I used mushroom stock, but you can use vegetable or chicken)
2 tablespoons olive oil
a knob of butter
1 large onion, finely chopped
2 cloves of garlic, grated finely
2 cups of risotto rice (Arborio)
150 millilitres dry white wine
salt and pepper
70 grams butter
115 grams finely grated Parmesan cheese
2 cups of fresh or rehydrated exotic mushrooms
Fresh parsley chopped Continue reading→

LEKKER WARM HOENDERKERRIE

Posted on by Posted in Hoender/Chicken, Kerrie Resepte / Curry Recipes Leave a comment


LEKKER WARM HOENDERKERRIE
Foto: Ronell Boshoff
FOOD LOVERS RECIPES
1.5 kilogram borsies, gehalveer
4 groot aartappels, in blokkies gesny
1 groot ui, fyngekerf
4 knoffelhuisies, fyngekap
1½ eetlepels medium kerrie met aromatiese mengsel speserye
½ eetlepel sterk gewone kerrie
1 teelepel borrie
sout en peper
2 Knorrox hoenderblokkies
2 eetlepels tamatiesous
2 eetlepels blatjang Continue reading→

SHAKSHUKA

Posted on by Posted in Eenskottel / All -in-one Dish 1 Comment


SHAKSHUKA
Shakshuka is a delicious Middle Eastern egg dish made on the stovetop. It is a dish of eggs poached in a sauce of tomatoes, chili, peppers, and onions, commonly spiced with cumin, paprika and cayenne pepper.
1 tablespoon olive oil
1 onion, peeled and diced
1 clove garlic, minced
1 cm knob of ginger chopped
1 red bell pepper, seeded and chopped
1 ripe diced tomato
1 can whole tomatoes (we used home made)
1 small green chilli copped with seeds
1 teaspoon cumin
1 teaspoon paprika
Continue reading→

CHICKEN PIELETTS

Posted on by Posted in Pasteie en Pasteitjies / Pies Large and Small Leave a comment


CHICKEN PIELETTS
Cook a chicken off the bone first in a pressure cooker with onions, mushrooms, green pepper, garlic, about 4 cubed potatoes and seasoning to taste. Debone the chicken and flake it. Cook until most liquid is evaporated and mixture is firm.

Roll out the pastry and cut into rings. Place chicken on one ring, then cover with the other ring after using an egg sealing. Bake until pastry is cooked. Fabulous hot or cold. Continue reading→

KEN HOM’S PEKING DUCK

Posted on by Posted in Eend / Duck Leave a comment


KEN HOM’S PEKING DUCK
A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Sichuan pepper
The preparation and cooking of Peking duck in China is an art itself. Specially raised ducklings are fed a rich diet of maize, sorghum, barley and soya bean for 1½ months before they are ready for the kitchen.
After the ducks are killed and cleaned, air is pumped through the windpipe to separate the skin from the meat.
Continue reading→

GIDEON SE BILTONG

Posted on by Posted in Biltong Resepte/Recipes 1 Comment


GIDEON SE BILTONG
Foto en resep: Gideon Louw
FOOD LOVERS RECIPES
Ek het by my plaaslike supermark vir my beesvleis gekoop, dit was twee snitte waarvan die meeste topside was.
Per een kg vleis het ek gebruik:
1 g bruinsuiker (gebruik meer of minder na smaak)
20 g gemaalde growwe sout
Freddie Hirsch se biltong speserye (volgens etiket aanwysings)
1 koppie koljander ingewerk
1 koppie bruinasyn gemeng met 2 koppies woestersous (in ‘n spuit bottel) Continue reading→

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