COOKING CHART FOR HALOGEN OVEN

COOKING TIMES FOR HALOGEN OVEN (UK)

MOUSSAKA AND MERLOT COMFORT FOOD
500 g lean mince
1 large brinjal, peeled and sliced in 1,5 cm slices
1 tin chopped tomatoes
1 tin tomato puree
1 clove garlic, finely grated
1 large onion, chopped
2 teaspoons brown sugar
salt

Fry the onions and mince in a large pan until lightly browned. Cook the tomatoes, puree & garlic for about 30 minutes until a thick sauce in a different pot. Stir the sugar through and add salt to taste. Add the mince mixture to the tomato sauce.
Fry the slices of brinjal in the same pan that you used for the mince. Once slightly browned and cooked, remove from pan.

Cheese sauce:
500 ml litre milk
80 g butter
80 g cake flour
125 ml grated Cheddar cheese

Garnish:
250 ml coarsely grated mature Cheddar cheese
Melt the butter in a 1 liter sized microwave safe jug and stir the flour into butter until smooth. Heat the milk to just about boiling point. Pour the milk into butter and flour mixture and stir until smooth and no lumps. Put the jug into microwave and cook on full power until thick and cooked through while stirring every 30 seconds. Once ready, stir the cheese through.
Method for assembly:
Spray a 2 liter ovenproof dish lightly with C&S. Layer the brinjal on the bottom. Spoon the tomato mince sauce over. Pour the cheese sauce over the meaty layer. Sprinkle the mature Cheddar cheese over the top. Bake in preheated oven at 180°C for 25 mins or until the cheese melted and golden.
Serve with crusty ciabatta and a green salad.
Recipe and photo: Elsabie Templeton

OOSTENRYKSE KOFFIEKOEK
Hierdie koek word deurweek met koffie en gegeur met brandewyn.
170 g botter
170 g strooisuiker
3 eiers, geklop
170 g bruismeel
knippie sout
280 ml klaargemaakte sterk, swart koffie
suiker
280 ml room, geklop met suiker en 2 druppels vanieljegeursel tot styf
amandels, bruin gerooster
brandewyn

Stel die oond op 190ºC.
Room die botter en suiker in ‘n mengbak tot dit lig en donsig is.
Klop die eiers geleidelik by en vou die meel en sout by met ‘n metaallepel.
Skep die mengsel in ‘n gesmeerde koekpan van 20 cm in deursnee en bak vir 40 minute.
Keer die koek uit wanneer dit gaar is en laat afkoel.
Meng die koffie en suiker tot stroperig en geur met brandewyn na smaak.
Plaas die koek op ‘n bord, deurweek dit met die koffiestroop en met die room.
Versier die koek met die amandels.
Resep geplaas deur Christine Louw

KRAKERIGE PORK BELLY
Enigste foto wat ek kon neem met die funksie van Saterdagaand, dit is voordat ek dit opgesny en met pynappelstukke en kersies versier het.
Vel goed droog gemaak, in blokkies gesny (net deur die vel), nuwe matmessie of ‘n arts en craft messie werk die lekkerste..
Sprinkel genoeg sout oor en vryf die sout goed in, sit in bakplaat oornag in die yskas, moenie bedek nie.
Haal volgende dag uit, vee al die waterigheid met handdoekpapier af tot goed droog, sprinkel ‘n bietjie sout oor.

Sit velkant onder in ‘n bakplaat, bedek met bakpapier en sit ‘n swaar bak of pot bo-op om dit mooi plat te hou. Oond op 200° C. Bak vir 1 uur.
Verwyder bak of pot asook bakpapier, draai vleis om sodat die velkant bo is, verhoog hitte na 230° C en bak vir om en by 30 minute, grill bo en bak onder gestel.
Foto: Petré van Jaarsveld

GEROLDE SPEK SOSATIES
Ek het die sosaties gemaak vir saam met vanaand se braai. Ek vrek mos oor bacon.
Ek het stukkies bacon in klein rolletjies gedraai en op ‘n stokkie geryg saam met stukkies sampioene en stukkies geel en groen soetrissie (die kleintjies).
Ek het dit gesmeer met olyfolie en besprinkel met ‘n bietjie aromat en knoffelflokkies.
Idee en foto: Gideon Louw

DANIELLA’S LAMB CURRY
Recipe posted by Daniella Steyn
Photo: Daniella Steyn
FOOD LOVERS RECIPES
Defrosted lamb pieces (I used 3 packs)
2 tablespoons cumin powder
2 tablespoons mild curry powder
2 tablespoons coriander powder
½ tablespoon chilli powder
2 tablespoons salt
2 tablespoons turmeric powder
± 4 tablespoons olive oil
1 lemon’s juice
2 ½ big onions, finely chopped
4 garlic knobs, chopped
ginger, chopped (own preference on amount)
125 ml fresh cream
100 ml coconut cream
2 potatoes, cubed
3 tomatoes, finely chopped
Woolworth’s tomato paste

Marinate your lamb with all the spices mentioned above, mix well. Add your garlic and ginger and mix again, finally add your olive oil and salt to taste. Cover and refrigerate for minimum of 1 hour. Add olive oil to your pot, brown your lamb pieces and squeeze lemon juice over, add onions and a small amount of water if it’s too dry. Cook till onions are almost cooked away, add your tomato paste and your tomatoes. Cover and cook till tomatoes are cooked away, add your potatoes, cook for 15 min on high heat then proceed to add your coconut cream and regular cream. Cook for 15 min, then you add salt to taste (other seasonings can be added too) add a bit of water to bring everything together and and simmer for about 10 min more, making sure your potatoes are soft. Serve with basmati rice 😊 ENJOY!

MELKTERT MET KONDENSMELKLAAG
30 ml (2 eetlepels) margarien
125 ml (½ koppie) suiker
2 eiers, geskei
125 ml (½ koppie) koekmeelblom
5 ml (1 teelepel) bakpoeier
knippie sout
500 ml (2 koppies) melk

Bolaag:
1 blik (397 g) kondensmelk
125 ml (½ koppie) suurlemoensap
2-3 Tennisbeskuitjies, gekrummel (opsioneel)

Klits margarien en suiker saam. Voeg eiergele by suikermengsel en meng goed.
Voeg droë bestanddele bymekaar.
Voeg meelmengsel by eiermengsel, daarna die melk. Meng goed.
Klits eierwitte styf en vou in mengsel.
Smeer 28 cm tertbak en gooi mengsel in.
Bak by 180°C vir ± 30 minute of totdat dit gaar is en ligbruin bo-op.
Meng kondensmelk en suurlemoensap saam.
Wag totdat tert ‘n bietjie terug gesak het nadat dit uit die oond gehaal is. Smeer kondensmelk mengsel bo-op warm tert.
Krummel Tennisbeskuitjies bo-oor.
Resep geplaas deur Meisie van der Kolff
Photo: Elizma Engelbrecht Olivier

JEAN’S BUTTER CHICKEN
chicken breasts, cut into 2 cm x 2 cm chunks
Marinade:
4 tbl spoons full cream Greek yogurt
2 tbl spoons chickpea flower
1 teaspoon turmeric
1 teaspoon ground coriander
½ – 1 teaspoon chillie powder
½ teaspoon cumin
½ teaspoon cinnamon
1 teaspoon crushed garlic and ginger
salt to taste

Mix the yogurt and the chickpea flower well, no lumps. Then mix all other ingredients and add chicken pieces, coat all well. Skewer chicken and bake in oven on 230°C for 25-30 minutes, turn regularly. Grill last 5 minutes to score corners of chicken, it adds flavour.

Butter Sauce:
1 finely sliced onion
50 g of butter
½ teaspoon of ginger
½ teaspoon of chillie powder
3 table spoons of tomato puree
500 ml of cream
1 teaspoon of honey
pinch of salt

Put all sause ingredients together in a pot, simmer for 8-10 minutes, stirring regularly. Add chicken pieces and simmer for another 6-8 minutes.
Recipe and photo: Jéan Minderon

HEERSOUSBOONTJIES
Die van julle wat dit al geëet sal kan getuig dat dit baaaaie lekker is.
500 g heerboontjies (lima bone)
1 teelepel sout
1 teelepel peper
¼ koppie bruinasyn
¾ koppie suiker

Week die bone oornag in water.
Gooi die volgende oggend die water af en gooi skoon water op en bring tot kookpunt en gooi die water af.
Bedek dan die boontjies net net met skoon water en kook vir omtrent 2 ure en moenie die water afgooi nie.
Gooi nou die ander bestanddele by en roer goed.
Kook nou stadig tot lekker souserig vir omtrent 15 min.
Skep in gesteriliseerde flesse.
Resep en foto: Gideon Louw