OXTAIL AND BANANA POT
1 Large Oxtail cut into pieces
3 medium onions
30 ml butter
2 garlic cloves
1/2 red chilli finely chopped
(I use chilli flakes aprox. tablespoon)
5 whole cloves
5 ml mixed herbs
2 bay leaves
500 ml warm water
salt and pepper to taste
2 ripe bananas
5 medium carrots, cut into strips
12 baby potatoes Continue reading
HAMBURGER TERT
6-8 hamburger broodrolletjies
500 g maalvleis
1 ui
speserye
1-2 blikkies tamatie en uie smoor
1 liter kaassous
1 koppie kaas, gerasper Continue reading
1 can fava beans
1 can corn
1 can chickpeas
1/2 cup parsley finely chopped
2 tomatoes diced
1 bag of salad mix
2tbs ranch dressing
Open all cans and rinse in cold water and place in a bowl. Add your parsley and tomatoes and dressing and mix.
Once mixed serve on a bed of salad mix
Recipe and Photo: Di Bo
WORKING WITH GELATINE
Ever wondered what gave grandma’s milktart the perfect wobble or taken a moment to remember how, when you had your tonsils out you had all the jelly and custard that you could eat?
Gelatine, gelatine is a colourless, flavourless substance that is used in recipes as a gelling agent. It is most commonly enjoyed with custard, whipped cream or a selection of fruits of your choice.
10 stepguide to cooking and working with gelatine.
1. Soak it first- Whether you are using it so keep your Mohawk straight and true or you are hosting a children’s party with a conjurer and jelly you will need to prepare your gelatine first. Before you start working on you need to soak it in warm water, the warm water will dissolve the gelatine granules so that it can be easily incorporated into the mixture that you want to set; granny’s milktart or her salmon mousse for example. Continue reading
SNICKERS CHEESECAKE WITH CARAMEL SAUCE
3 tablespoons butter, melted
1 1/4 cups sweet biscuit crumbs
1 tablespoon white sugar
750 g cream cheese
3 eggs
3/4 cup (185 g) white sugar
2 teaspoons vanilla essence
2 (70g) Snickers bars, diced Continue reading
RIA SE KOEKSISTERS
4 koppies koekmeel
3 teelepel bakpoeier
3 afgeskraapte teelepels botter
½ teelepel sout
2 eiers
1¼ koppies melk of water
Continue reading
INGREDIENTS
6 pears
500ml mead
300g runny honey
1 vanilla pod, seeds scraped out
strips of lemon peel from 1 lemon
the juice of 1 lemon Continue reading
MARS BAR SLICES
3 cups of rice bubbles
100g butter
400g milk chocolate melts
200g Or 10 fun size Mars Bars Continue reading
MICHELLE SE PAPATPOFFERTJIES
4 medium patats, geskil en in skywe gesny
1 eetlepel botter/margarien
2 eetlepels suiker (bruin of wit)
1 teelepel borrie
¼ teelepel kaneel
knypie sout
2 koppies water
BOUQUET GARNI
Bouquet garni is ‘n bossie kruie wat gebruik word om voedsel, veral gestoofde geregte, te geur.
Gebruik gaasverband of ‘n toutjie en bind pietersieliestele, ‘n takkie tiemie en ‘n lourierblaar saam.
Die bouquet garni word altyd voor bediening verwyder.
Die bouquet garni kan vervang word met: 3 pietersieliestele, ‘n knippie tiemie en ‘n lourierblaar.
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