Category Archives: Een persoon / One Person

DEON SE SOET-SOUT HOENDERSTUKKIES (1 PORSIE)

1,5 koppie sagte hoenderstukkies
2 soet ingelegte groenvye, in stukkies gesny
halwe suurlemoen se sap
plat teelepel versiersuiker
50 ml kikoman soya
1 teelepel gegeurde sout of net sout

Braai hoenderstukkies in pan met bietjie olie en sout en suurlemoensap en net voor gaar gooi ander bestanddele by en roer deur. Gooi versiersuiker laaste oor en roer vinnig deur.
Bedien op basmati rys.
Bron en Foto:Deon Huysamen

GEBRAAIDE HAKE MET BYKOSSE

Stukkie pan gebraaide hake ( met gesmelte botter, sout, pepper en suurlemoen sap ) met mash potatoes, ( Sag gekookte aartappels wat ek deur n sif druk en dan bietjie melk & botter bysit en vinnig roer vir n gladde tekstuur),
gestoomde broccoli, sweetcorn, soet butternut in bietjie botter en bruin suiker.
Cocktail tamaties gevul met goats cheese,fyn biltong en gerasperde cardemen. Parmesaan kaas oor gerasper en gooi bietjie olyf olie oor en bak onder grill tot kaas gesmelt het.

Resep: Willemien Visser

DINNER FOR ONE

Just because you’re cooking for yourself doesn’t mean you have to default to toast and tea at night. Some might say you have all the luck: you can eat what you want, when you want. We’ve got some cooking-for-one tips that will mean you get the best out of your meals….

Love your sauté pan
It’s perfect for cooking individual meals like a single fish fillet or chicken breast. Make a zesty sauce, steam some veggies… and dinner is served. You can also sauté the veggies in the pan for a one-pot meal that’s tasty and easy to clean up. Quick-cook methods, like grilling and high-heat roasting, are ideal for solo cooks because they deliver fantastic flavour, fast.

One meal transformed into three
Combine leftovers into casseroles; transform any uneaten pasta into a salad the next day; or add rocket, cucumber and low-fat mayonnaise to leftover roast chicken for a tasty sandwich filling.
Store smart

When you buy meat, wrap individual portions in heavy-duty foil or freezer bags, label well, then freeze. Smaller pieces of meat are easier to work with and thaw faster. Most tinned and jarred ingredients can be covered and stored in the fridge if you don’t use the whole lot. Repackage tinned food into glass or plastic containers before you refrigerate.
So now you have no excuse to not enjoy a healthy meal regularly.