Category Archives: Groente / Vegetables

Butter 30 g
Onion 1 each, diced
Parsley 1 tbsp
Mushrooms 100 g, diced
Flour 2 tbsp
Salt 1 tbsp
Pepper 1 tbsp
Lemon juice 1 tbsp
Cream 250 ml, soured
Beans 400 g, French
Cheddar 110 g, grated Continue reading→

GEURIGE GEMENGDE GROENTE
2 kg growwe gemengde groente
250 g vars sampioene
250 g ontbyt spek. (Opsioneel)
2 uie gesny
2 pakkie wit uiesoppoeier
500 ml vars room
¾ koppie gerasperde kaas
2 eiers Continue reading→

GEELRYS MET ROSYNE
Spuit kastrol onder met Spray and Cook
Giet in 6 koppies kookwater
125 ml kookolie
borrie vir mooi goudbruin kleur
sout
38 ml suiker
bietjie kaneel

Plaas op die stoof om te kook. Sodra dit kook voeg 500 ml rys en 250 ml rosyne by. Laat 10 min vinnig kook en laat dan verder baie stadig kook tot gaar. Moenie roer nie.

Bron – Anne Snyman

ANNE SE SOET PATATS

Spuit kastrol met Spray & Cook.
1 kg patats
Stroop:
100 g botter
125 ml goue stroop
80 ml bruinsuiker
1/4 teelepel gemmer
knippie sout Continue reading→

Val Ashbury – Watter kruie kan ek by soet wortels sit behalwe pietersielie

Lynette Pretorius – Vars mint

Wilma Britz – Ek maak my soet worteltjies met sesame olie, heuning en sesamie saadjie,kan klein bietjie sout en growwe swart peper bysit.

Annelore Von Solms Joubert – Heuning, lemoensap en bietjie gemmer. Baie lekker.

Michelle Docherty – Roosmaryn

Elzanne C. van Zyl – Ster anys en neut.

Stompie Theron Borman – Kook met suiker en lemoensap en bind met vlapoeier en water

Johanna Hector – Stuke Pypkaneel ,Suiker en botter

Val Ashbury – Klomp iedees maar ek het myself oortref. Olyf olie, bietjie sout , swart peper en een of ander spesery wat ek op grootmaat moes gekoop het want is in ander bottlje – maar so half barbecueerig. Njammie

Gail Welch – Gemmer. Baie lekker.

Rina Kleinhans – Vars gemmer,wortel en heuning

Ari Welman – Probeer dragon(tarragon). Koop gedroogde by Checkers of Wollies

Annalize Hattingh – Basil is lekker saam met soetgoedjies

Lelanie Olivier – Komyn/cumin of gemmer met botter en bruinsuiker- heerlik.

Karen Neethling Vd Merwe – Lint wortels gemaak met aartappel skiller, heuning en lemoensap

Anne-Marie Watt – Roerbraai gaar met botter, roosmaryn en n bietjie komyn. Gooi bietjie heuning by.

Marieta Matthews – Coriander en turmeric

SWEET POTATO LEAVES (KALEMBULA)
30 grams of butter
1 small onion, finely chopped
1 clove of garlic finely chopped
1 teaspoon of mustard powder
Salt and pepper
1 tbsp plain flour
100ml full-fat milk
300g Kalembula (Sweet potato leaves)
100ml fresh cream
fresh nutmeg, for grating
Feta cheese Continue reading→

PAMPOEN BLARE – PUMPKIN LEAVES
Chiwawa takes a few days if it is to be prepared from its beginnings of pumpkin leaves. The wide, fuzzy leaves are first sliced into thin strips and boiled in a pot for two to three minutes. After cooling, the leaves are squeezed to wring out the water absorbed by the leaves.

They are then spread out in a concave, handwoven basket called luwango to dry, a process that takes a good three days. Once dried, the leaves should look furled and wrinkled, and display a dark, midnight green color.
In preparing the dish, the bottom of a sauteeing pan is lined with cooking oil to keep the dried chiwawa from sticking to the pan. Tomatoes and onions are cubed and sauteed in the pan until they look glazed. Salt is added to taste.
Post Elize de Kock