PICKLED ONIONS WITH BRINE

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PICKLED ONIONS WITH BRINE
4 litres small white onions
250 ml coarse salt
1,5 litres cold water
65 ml mixed pickling spices
500 ml sugar
12,5 ml salt
2 litres vinegar
Remove very outer leaves from the onions. Prepare brine with the 250 ml coarse salt and 1,5 litres cold water. Put the onions in the brine.
Leave for 24 hours.
Meanwhile, tie spices in a clean clean cloth bag. Place vinegar, sugar and salt in an unchipped enamelled saucepan. Add spices and bring to the boil. Boil for five minutes, remove from the heat and leave until cold. Then remove spices.
Remove onions from brine and drop into boiling water, leave for 5 minutes.
Drain the onions, peel and pack in jars. Fill the jars to overflowing with cold cooked spiced vinegar. Leave for six weeks to mature.
Makes about 3,5 litres.

Recipe and photo: Basheda Silk



PIZZA BRAAIBROODJIES

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PIZZA BRAAIBROODJIES

Ek koop gewoonlik groot pizza basisse, maar die kleintjies was op spesial.

In die middel is ham, kaas, tamatie en uie.

Smeer buitekant met olyfolie en braai.

Resep en Foto: Tracey van Zyl



MOSBOLLETJIES

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MOSBOLLETJIES
Makes: 2-3 loaves
Preparation time: 11⁄2 hours, plus fermenting and rising time
Baking time: 1 hour
Oven temperature: 200°C
125 g raisins with pips
5 g fresh yeast (or 2,5 ml active dried yeast)
1,250 kg cake flour
125 g (135 ml) butter
190 g (225 ml) sugar
20 ml aniseed
15 ml milk
15 ml castor sugar

Chop the raisins in a food processor. Put them in a saucepan with 750 ml water and bring to the boil. Simmer for 10 minutes, then remove from the heat and cool until lukewarm. Dissolve the yeast in a little of the liquid, then stir into the remaining liquid.
Pour into a large bowl. Cover with a tea towel and leave to stand in a warm place for 24 to 36 hours. Strain the mixture through a cheesecloth and pour into a bowl.

Stir 500 ml of the flour into the liquid until smooth. Set aside for three to four hours to ferment.
Melt the butter and leave to cool slightly, then stir into the fermented mixture along with the remaining flour, sugar, 3 ml salt and aniseed. Mix to form a pliable dough, adding more water if necessary. Knead for 10 minutes by hand or in a food processor with a dough hook.

Put the dough into a bowl and cover with a damp cloth. Wrap in a blanket and leave to rise overnight.
Don’t knead the dough, but break off pieces and shape into buns. Put them next to each other in greased loaf tins and then set the tins aside for the dough to rise again.

Bake in a preheated oven for one hour or until cooked through. Mix the milk and castor sugar together. Brush this mixture over the mosbolletjies as soon as they come out of the oven. Cool, then break apart.

Recipe and photo: Basheda Silk

 



SONJA SE TUNA MOUSSE

 

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SONJA SE TUNA MOUSSE

(20 Mense)
1 blik tuna in water
½ koppie mayonnaise
½ koppie tamatiesous
½ koppie fyn gekapte ui
2 eetlepels suurlemoensap
¼ teelepel mostert poeier
2 teelepels suiker, sout en peper
½ koppie room. Versap
3 opgehoopte teelepels gelatien, opgelos in ½ koppie warm water en ½ koppie koue water

Meng en laat stol in yskas.
Maak dit met liefde en die komplimente stroom in.

Bron – Sonja Mulder



SJOKOLADE-EN-PEPPERMINTBLOKKIES


SJOKOLADE-EN-PEPPERMINTBLOKKIES
375 ml suiker
150 ml ingedampte melk
30 ml margarien
115 g wit malvalekkers, in stukkies gesny
300 g donker sjokolade of melksjokolade
5 ml vanilla geursel
2 stafies peppermint crisp, in stukke gebreek
Voer n 23cm broodpan met tinfoelie uit(as jy kleiner blokkies verkies, kan jy ‘n vierkantige pan van 23cm gebruik).
Verhit die suiker,ingedampte melk en margarien saam.
Verhit die mengsel tot kookpunt, roer heel tyd.
Kook dit vir ongeveer 5 minute en haal dit van die plaat af, roer dit vinnig tot al die malvalekkers gesmelt is.
Skep die mengsel in gesmeerde pan en sprinkel peppermint crisp bo-oor, laat staan vir 24 uur of langer in die yskas.
Keer die mengsel uit die pan en trek die foelie af en sny in blokkies

Geplaas deur Antoinette Welman:



MAKLIKE MACARONI GEREG

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MAKLIKE MACARONI GEREG
2 koppies rou macaroni
Kook die macaroni tot aldente, dreineer die water af.
Braai 2 pakkies snipper onbytspek saam met1 ui opgekap.
Skep die macaroni en spekmengsel in ‘n oondbak en rasper kaas by ongeveer ¾ koppie.
Giet 1 houer room (250 ml) by en meng alles saam.
Sprinkel ekstra kaas oor en bak in oond en geniet.
My gesin kon nie wag vir die ete.

Resep en foto: Regina Swanepoel



CHEESY CAULIFLOWER PANCAKES

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CHEESY CAULIFLOWER PANCAKES
1 head cauliflower (or a 16 oz bag of frozen cauliflower)
2 large eggs
½- ¾ cup shredded Cheddar cheese (I love cheese, so use closer to ¾ cup)
¼ cup diced green onions
½-1 cup bread crumbs (I usually need closer to 1 cup)
½ tsp Cayenne pepper (more of less to taste)
salt
olive oil
light Sour cream (optional) Cut the cauliflower into florets and steam until tender, about 10 minutes.
Drain and mash the cauliflower while it is still warm.
Add the cheese, eggs, green onions, bread crumbs, cayenne pepper & salt to taste to the mashed cauliflower.
Coat the bottom of a skillet with olive oil over medium-high heat.
Form the cauliflower mixture into patties about 3 inches across and place into the hot pan.
Cook until golden brown and cooked through, about 3 minutes per side.
Enjoy with some light sour cream!
Recipe tested and photo: Charmaine van der Merwe



SOUR MILK OATMEAL MUFFINS

oatmeal muffinstested

SOUR MILK OATMEAL MUFFINS
Soak 1 cup oatmeal and 1 cup buttermilk or sour milk for 10 to 15 minutes.
Add 1 egg and ½ cup brown sugar and mix well.
Prepare flour mixture of
1 cup cake flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
Add to oatmeal mixture and mix until flour is wet.
Mix in 1/3 cup oil.
Spray 12 muffin cups with Pam/Spray and Cook.
Fill with batter.
Bake at 200ºC for 20 minutes.
Picture:  Jolinda Jones



CHOCOLATE SPONGE CAKE

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CHOCOLATE SPONGE CAKE

Die ene kan nie flop nie.
200 grams butter (I used salted butter)
200 grams sugar (I reduced to 175 grams)
200 grams flour 1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste Preheat oven to 180 degrees Celsius. Grease a 9- inch square tin. Using an electric mixer, cream butter and sugar together until light and fluffy, 6 to 7 minutes, on medium-high speed.

Sift in flour and baking powder and fold with a spatula until just mixed. Stir in eggs and vanilla and then cocoa paste.

Transfer cake batter into tin and bake for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cake cool in tin on a rack. Slice into squares and serve.

TIP If top of cake looks like it will get burnt, cover the top with a piece of aluminium foil and continue baking until the cake is done.

Inga Titus



WENK VIR LEWERKOEKIES

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WENK VIR LEWERKOEKIES

Ek bak my lewerkoekies in die ronde staal eierringetjies wat mens gebruik om eiers in te bak.
Dan is almal ewe groot, asook my plaatkoekies, sommer net ‘n wenk.

Iets wat ek doen is om ‘n groen appel sonder skil fyn in die lewerkoekkie mengsel te rasper en dan te meng en dan te bak, lewer het mos soms so wille smaak, help daarvoor. Alhoewel ek net skaap of lamslewer gebruik.

Regina Badenhorst