HEERLIKE HOENDERSLAAI
Heerlike hoenderslaai, hoender repies, slaaiblare, olywe, tamatie, avokadopeer, mango, lemoenskyfies, papaja, feta….. Voeg by net wat jy wil

Idee en foto: Mariette Heydenrych-Kotze‎

TUISGEMAAKTE GEROOKTE PAPRIKA
Ek vat die Biltong sakkies Die wat jy biltong in verpak met die baie gaatjies in.Dan gooi ek daar n baie dun lagie in die sakkie.Plaas dit in my roker vir so 2 uur.Jy moet net gereeld die sakkies skud..JY MOET NET SORG DAT DIT KOUE ROOK IS. Terwyl jy dit nou gaan doen Vat sommer kaas ook Smeer dit met n dun lagie Olyf olie Gemaalde peper en paprika En sit dit ook in die roker.As jy dit gedoen het kom vertel my wat jy bevind Ek gebruik eike hout skaafsels

Idee: Johan Du Preez Snr

POTATO BIRD NESTS
Dani Venn’s impressive Chinese Potato Birds Nest is a brilliant way to serve up your favourite dish at your next dinner party.

2-3 medium-sized Potato’s, peeled
2 tbsp Plain or Cornflour
1 tsp Sea Salt
2 L Vegetable Oil, for deep frying
Wok
2x Metal Strainers, one slightly smaller than the other
Mandoline (optional but preferable)
Paper Towel

Slice potato’s extremely thin, about 2mm thick and then shred into fine straws about 2 mm thick, alternatively using a mandoline with a julienne attachment. Place potato into a large bowl or sieve, add cold water and rinse potato’s well until the water runs clear to remove excess starch. This will help the potatoes to become crispy.
Drain potato’s well and squeeze out excess water then use paper towel to remove any moisture.
Pour vegetable oil into a wok and heat on high, allow temperature to reach around 170°C or if you add a wooden chopstick the oil will start to bubble in about 5 seconds.
Add flour to the potato’s and toss well to combine.
Dip larger strainer into the oil, place over saucepan then add potato evenly around the sides and base of the strainer to create a birds nest, about 1cm thick. Dip the smaller strainer in oil and place on top.
When oil is ready, add strainers and fry until potatoes are golden and crispy, this might take between 5-10 minutes. When basket is nearly ready to remove from oil, gently remove the top strainer, or whatever strainer comes off easily, use a tip of a knife if any potato is stuck in the strainer, just be gentle so the nest doesn’t break. Remove nest and place on paper towel, remove other strainer, allow to cool slightly. Nest is now ready to use to serve your favourite saucy stir fry in.

Kruie en speserye – Wat gebruik ek waar
Basiliekruid (Basil) – Tamatie, eier, kaas, skaap, visgeregte en slaaie
Borrie (Turmeric) – Kerrie, geelrys
Bronslaai (Watercress) – Slaaie
Chilli – Sterk gegeurde vleis-, vis en groentegeregte
Dragon (Tarragon) – Lamvleis, souse en piekels
Dille (Dill) – piekels, slaaisous, vis- en eiergeregte, ook op toebroodjies. Plaas ‘n paar dill saadjies in ‘n bakkie om te kou na ete.
Foelie (Mace) – Bredies, frikkadelle, roomsouse, hoendervulsels en vrugtekoeke
Gemmer (Ginger) – Soetgebak, kerrie en soet-suur vleisgeregte
Grasuie (Chives) – Slaaie, sop, souse en doopsouse
Kaneel (Cinnamon) – Souse en vrugtegeregte, soetpatats, -pampoen, nageregte, soetgebak
Kappertjiesaad (Capers) – Vis- en ander seekosse
Knoffel (Garlic) – Vleis, vis, groente en slaaie
Koljander (Coriander) – Vleis, droëwors en biltong
Lourierblare (Bay leaves) – Sop, bredies, maalvleis, bobotie, piekels, vis en pastas
Ment (Mint) – Groente, vis en skaapgeregte
Moederkruid (Marjoram) – Sop, bredies and vleisvulsels
Mostert (Mustard) – Vleis, vis, groente, souse en sop
Naeltjies (Cloves) – Hoender-, bees- vark-, vis- en wildsvleisgeregte
Neutmuskaat (Nutmeg) – Vleis, groente en soetgebak
Oreganum (Oregano) – Sop, bredies, slaaie, Italiaanse geregte o.a. pizzas en pastas (wat tamatie bevat) is heerlik op ‘n tamatietoebroodjie
Paprika – Vleisgeregte, groente en slaaie
Peperwortel (Horseradish) – Gebraaide bees en skaap
Petersielie (Parsley) – Sop, vleis, vis, groente, soutgebak, pastas en slaaie
Pimento (Allspice) – Bredies
Rissiepeper (Cayene pepper) – Kaas- en eiergeregte
Roosmaryn (Rosemary) – Vleisgeregte, hoender, sop en souse
Safraan (Saffron) – Rys, vulsels en vleis
Salie (Sage) – Vulsels vir vleis en hoender
Tiemie (Thyme) – Vleis (skaap en hoender), groente en sop
Vinkel (Fennel) – Groente, slaaie en visgeregte
Bron onbekend;
Geplaas deur : Johan Du Preez Snr

Elsabie Templeton: daar is nog enetjie wat jy MOET bysit (en koop!), Gerookte Paprika ….. ongelooflike geur wat dit aan vleis, hoender, kaas & eier geregte gee,

Leftover pasta is one of the world’s least appetizing leftovers. It never tastes as good the next day, and it’s hard to transform it into a delicious new dish. However, one creative and tasty way to make use of it is to put it in a frittata! Although it may sound gross — I was a skeptic at first — leftover spaghetti is an excellent filling for frittata. When cooked with eggs, the pasta simply tastes starchy and similar to potatoes. Read on to learn how to make a leftover pasta frittata.

Start by taking the pasta out of the fridge. Depending on how much pasta you have left over, beat up some eggs. I used two eggs because I only had a little bit of spaghetti with tomatoes, basil, and pecorino left over.
Season the eggs with salt and pepper. Feel free to bulk up the frittata with more vegetables, herbs, or seasonings. I added chopped fresh basil to the eggs.
Heat a skillet over medium heat and add some oil or butter.
When the skillet is hot, pour in the eggs. Dump in the pasta and make sure it is distributed evenly.
Cook as you would a normal frittata, flipping once or finishing in the oven. Enjoy immediately.

OKRA WITH TOMATO, GARLIC AND CORIANDER SAUCE
½ kg of okra or frozen whichever u prefer. But cut the top and tail of them.
250 g of diced lamb
2 cans of diced tomato
500 ml of water
3 cloves of crushed garlic
1 tablespoon of fresh coriander
1 tablespoon of ghee or butter
Salt and pepper to taste

Melt the ghee and dry the meat. Once the meat is browned add salt and pepper.
Add the garlic and coriander and fry for about 1 min then add the canned tomatoes.
Allow to boil then cover and reduce the heat to low. Leave it for 40min for the meat to be tender.
Add the okra and continue to cook covered. Cool for another 20min or until the okra is soft and tender

Recipe and Photo: Di Bo

RONEL SE PIENK EN WIT MALVALEKKERS

Gou gou vanoggend Pienk en Wit Malva Lekkers gemaak:
Week 4 eetlepels Gelatine in 1/2 kop water,
Kook 1kg Suiker met 500ml water saam vir 5 min.
Haal van plaat af en voeg Gelatine by, roer tot dit opgelos is.
Plaas terug op plaat en kook vir nog 5 min.
Voeg nou mespunt sout enbietjie vanilla by.
Gooi oor in skottel en klits totdat jou klitser sukkel om deur dit te kom.
Gooi in n gemeerde bak waarin jy klapper of Versiersuiker onder in gestrooi het.
Plaas in yskas tot gestol en sny met n warm mes.
Rol dan weer in klapper of versiersuiker. Geniet.

RESEP EN FOTO: Ronel Muller Thoma

MARANDA SE ROLO-KOEKIES
ʼn Foto het my oortuig om sulke koekies te probeer maak. En dis toe baie maklik – jy vou net ʼn Rolo toe in eenvoudige sjokoladekoekiedeeg
(sowat 25 koekies)

2 pakkies (50 g elk) Rolo-sjokolade
140 g (250 ml) botter
200 g (250 ml) bruinsuiker
200 g (250 ml) witsuiker
2 eiers
30 ml melk
5 ml vanieljegeursel
100 g (250 ml) kakao
350 g (625 ml) koekmeel
5 ml bakpoeier
1 ml sout
strooisuiker om koekies in te rol
Plaas Rolo’s minstens 1 uur voor gebruik in yskas. verhit oond tot 180 °c. Plaas botter in elektriese menger se bak. voeg suikers bietjiesbietjies by en verwerk tot lig en romerig. klits eiers, melk en geursel saam. voeg by bottermengsel en meng goed. sif kakao, meel, bakpoeier en sout saam in mengbak. voeg bietjies-bietjies by bottermengsel en meng goed tot deeg vorm. skep ’n groot eetlepel vol deeg in jou hand. Druk een Rolo in die middel en maak goed toe met deeg. vorm in ’n bal. gooi strooisuiker op bord en rol koekie in suiker. Herhaal tot al die deeg op is. Plaas koekies so 2 cm uitmekaar op ’n uitgevoerde bakplaat en plaas in oond. Bak 12 – 15 minute tot koekies begin kraak. Haal uit en laat afkoel op afkoelrak.

Resep en 2de foto: Maranda Van Dam
Heerlike Rolo koekies…
4 pakkies Rolo maak 39 koekies.
Foto: Andri du Toit

BRIOCHE
Dit kry vreeslik baie botter in. Die resep ongeveer 1 koppie! Dis n baie sagte beslag wat jy die dag voor die tyd moet aanmaak, en dan oornag in die yskas los om geur te ontwikkel en meer hanteerbaar te maak. Ek het die in twee Corningware bakke gebak, maar jy kan dit ook in individuele vorms bak of in n broodpan. Dit is vreeslik lekker as jy dit louwarm eet. Ek sien ook op n paar plekke mense bedien dit met n vlae-room, maar het nog nie dit probeer nie.

1 lb. 2 oz. (4 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1/2 oz. (4-1/2 tsp.) active dry yeast, preferably Red Star brand
1/2 oz. (2 tsp.) table salt, plus a pinch for the egg wash
4 large eggs, at room temperature, plus 2 large eggs and 1 large egg yolk for the egg
wash
4 oz. (1/2 cup) whole milk, at room temperature
8 oz. (1 cup) unsalted butter, cut into 16 pieces, slightly softened; more for the pans
Make the dough
In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl.) Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula,
scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point, but that’s OK. Scrape the dough off the hook again.
With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready.
(If your kitchen is warm, the dough may seem too loose at this point. Resist the urge to add extra flour, or the brioche may be tough.)
Let the dough rise Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball by folding the
sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough,
smooth side up, to a clean large bowl. Cover loosely with plastic and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.
Let the dough rise again Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top.
Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. At this point, for best flavor  refrigerate the dough overnight. Or let it sit out until doubled in size, about 1 hour. The warmer the room, the faster
the brioche will rise, so keep an eye on it.
Shape the brioches
If the dough was refrigerated, let it warm to room temperature, about 2 hours.
Butter sixteen 3-inch brioche à tête molds (use molds that are 3 to 3-1/4 inches wide across the top and at least 1-1/4 inches high).
Turn the dough out, smooth top down, onto a clean work surface. Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Using a scale and a bench knife, divide the dough into 2 equal pieces, about 1 lb. 3 oz. each. Divide each half into 8 equal pieces of about 2-1/2 oz. each, for a total of 16 pieces of dough. Cover the dough with plastic to prevent it from drying out.
Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in.
To form the “tête,” or head, hold your hand perpendicular to the work surface, with your fingers straight and tightly together (like you’re going to do a karate chop). Working with one ball of dough at a time (keeping the others covered with plastic), press down onto the ball with the side of your hand about one-third of the way from one of the edges of the dough ball (leaving one-third of the dough to one side of your hand, and two-thirds of the dough to the other side of your hand). Saw back and forth with your hand almost all of the way through until you get a shape that looks like a bowling pin, or a head and body connected by a very thin, almost translucent neck. Holding the dough by the “head,” turn the dough upright so the body is resting on the work surface. Lower the head down into the body, pressing deeply into the body and spreading it with your thumbs and index fingers to make a nest for the head.
Tighten the body around the nestled head by tucking and lifting the body up around the head. Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough. Transfer the molds to a large rimmed baking sheet.
Proof the brioches Cover the brioches very loosely with plastic. Let the dough rise until almost doubled in size and filling the moulds, about 1 hour. It should spring back when gently poked with a finger.
Meanwhile, position an oven rack in the center of the oven and heat the oven to 375°F. It is important that the oven be thoroughly heated so the brioches bake evenly.
Bake the brioches In a small bowl, make the egg wash by beating the remaining 2 eggs plus 1 egg yolk and a pinch of salt. Lightly brush the top of the brioches (without letting the egg wash drip down into the molds or pans, which
would make the brioches stick to their molds). Bake until dark golden-brown on top and golden on the sides (you can lift the brioche slightly to peek in at the edge of the mold), about 18 minutes. (The internal temperature should be
190°F.) Let the brioches cool on a wire rack for 10 minutes before unmolding.
Serve while they’re still warm to the touch.
Make Ahead Tips
Brioches are best served barely warm. They reheat well, so any that are not eaten within a day or two can be reheated in a 325°F oven until the outside is crisp, about 7 minutes for small brioches or 15 minutes for large. They can also be sliced and toasted.
Variations
You can also use this recipe to make 2 full-size brioche loaves or 2 large brioches a à tête. For loaves: After dividing the dough into 16 balls, butter two 8-1/2×4-1/2-inch loaf pans. Arrange eight dough balls in two rows of four in each of the pans. For large brioches à tête: After dividing the dough into 16 balls, butter two 7-inch brioche à tête molds. Place one dough ball in the middle of one of the molds. Arrange six more balls around the side of the mold, resting on the first ball (they won’t touch the bottom of the mold). Place the last ball on top of the dough in the middle. Repeat to make one more 7-inch brioche à tête. To bake both variations: Proof and apply the egg wash as for the small brioches à tête. Bake for about 25 minutes or to an internal temperature of 190°F. Let cool on a rack for 25 to 30 minutes before unmolding.

Serving Suggestions
Pair with Baked Eggs with Chives and Cream for an utterly simple yet luxurious breakfast.

Leftovers
Wrap cooled brioches well and store at room temperature for up to two days, or freeze for up to five weeks. Let them thaw, wrapped, at room temperature.

Resep: finecooking
Foto: Izak J Pretorius

RAAD VIR TAAI VLEIS
Hallo julle, iemand het gevra oor hoe om met taai vleis te maak…uit ervaring en kennis as voedselkundige hier is die verduideliking oor die oorsake en hoe jy dit kan versag….
‘n Baie belangrike beginsel as dit kom by taaivleis is tyd en die suur wat jy byvoeg om die bindweefsel af te breek. Daar is ‘n paar redes waarom die vleis mag taai wees…(en ons hoop dit is skaap). 1, die dier is baie oud of 2, die dier was onder stress toe hy geslag was en 3, die dier het nie lank genoeg gehang sodat die melksuur in die spiere kon weggaan sodat die bindweefsel kan ontspan. Mense wat sulke taaivleis verkoop se name moet geplaas word, omdat hulle nie die dier en die klient in ag neem nie….geld geld geld.
As jy na sure gaan kyk soos vleis versagter dan is die hoof bestanddeel papaien…’n suur wat in papaja voorkom en dit breek proteine op…maar deesdae word dit chemies of kunsmatig vervaardig. Dit is net te sterk. Maar as jy iets soos yoghurt of Karringmelk gebruik is die suur wat teenwoordig is eintlik ‘n Lakto basillis (Bakterie, lewende organisme) wat spesefieke smake gee en ook proteine gebruik om te kan opbreek. DIT is dus ‘n natuurlike proses nie chemies soos met vleisversagters. Jy sal dus nie ‘n melerige tekstuur kry.
Moenie tydens die marineer proses enige soute byvoeg omdat dit die protein se afbreek belemmer en vog uit die vleis trek sodoende word die vleis droog en bly taai…sout word eers bygevoeg as die vleis gaargemaak gaan word.
Hier kan jy ook ‘n kombinasie van gaarmaak metodes gebruik. Jy kan die vleis eers in kaserol gaarmaak en dan oor die kole lekker braai om smaak te gee en ook dan ‘n soetsous oorsit vir daardie ekstra lekkerrrr! Hierdie marinade gebruike ek ook om alle taai vleis snitte te behandel soos bolo vir sosaties….bolo (skof gedeelte van bees) is kenmerkend taai maar dit is baie geurig. Selfs hoender kom ongelooflik heerlik met die marinade uit. Ek marineer alle nuwe vleis so en bevries dit marinadesous en al…So speel lekker.
Ek hoop nie die inligting is grieks nie, maar dit so basies as moontlik gehou.
Hier volg die resep wat ek altyd gebruik:

Marinade vir die eerste sag maak proses:
250 ml karringmelk
10 ml suurlemoensap
20 ml olyfolie
kruie van keuse: skaap – roosmaryn, salie, ment, komyn, fennegriek, knoffel.
Hoender – dill tippies, marjoram, origanum, fennel saadjies, mosterdsaadjie (geel en swart)

Meng al die bestanddele met mekaar en vryf in die vleis in. Die resep is genoeg vir 1 hoender of halwe boud. Laat die vleis verkieslik oornag in die marinade staan of 4 ure. Moenie die marinade weggooi, want dit word by die volgende marinade gevoeg.

Marinade vir gaarmaak:
125 ml appelkooskonfyt of blatjang
50 ml olyfolie
50 ml balsamiese asyn
50 ml sagte bruinsuiker
50 ml heuning
15 ml knoffel
50 ml vars roosmaryn, gekap, stingels verwyder,
sout en peper na smaak

Meng al die bg bestanddele saam (behalwe sout), voeg die karringmelk marinade by en vryf oor die vleis.
Bak volgens die gewig van die vleis in ‘n baksakkie of in ‘n toe kasserol.
Plaas die vleis onder die rooster element of oop vlamme vir kleur en smaak.
Indien die vleis oornag gemarineer het kan jy dit dadelik op die kole gooi.
Voeg laaste die sout oor.
Seen wense
Geskryf en geplaas deur Annelien Pienaar