DEBBIE’S YUMMIE BRINJAL’S
Another way to make delicious Brinjal’s. Wash and prick whole fruit and place in a bowl in the microwave. Cook on high until cooked all the way through (prick with a knife if you want to make sure its done), cover for a moment. Cut in half lenghtways and add butter and seasoning mashing up the insides slightly. Serve. Its yummy!! You can also add garlic and any other seasoning you fancy.
Recipe: Debbie Charlton Cunningham
I cooked the vegetables last night to save time this morning as we have an almost two hour drive to my mother-in-law.
I never measure amounts when cooking so here’s what I did:
I melted margarine,1 tub of Philadelphia cream cheese
1/2 tub of thick cream,
salt and pepper to taste
about 2 cups of flour to make a white sauce which I poured over the top of the cauliflower and broccoli.
I grated cheese over the top and baked it in the oven for 30 minutes at 180 degrees.
Yvonne Bowdidge (own photo and recipe)
EIERVRUG EN TAMATIE STAPEL
Lekker maklike bygereggie!
Bak dikkerige snye eiervrug in die oond, met net olyfolie oorgesmeer en ‘n bietjie Maldon-sout.
Sny rooiryp tamaties in dieselfde dik snye.
Pak opmekaar soos op foto, met ‘n goeie kwaliteit gesnyde mozzarella tussen-in en bo-op.
Hou in lou-oond terywl jy ander kos kook, sodat die mozzarella smelt en die tamatieskywe warm word.
Die voorafgesnyde Parmalat-mozzarella-snye werk ook goed en is effens gegeur.
Onthou om jou tamaties en die mozzarella liggies te geur met Maldon en peper.
Jy kan ook ‘n bietjie droë basiliekruid op elke tamatieskyf strooi.
M.a.w. jy gebruik 2 dik snye gebakte eiervrug en 2 dik snye tamatie per porsie, met twee snytjies mozzarella – een binne-in en een bo-op.
Zuri Roos (eie resep)
As jy genoeg botter insit en die foelie seël goed is hy lekker souserig.
Het die resep by iemand gekry as ‘n gesonder weergawe van roomaartappel, maar daar’s botter in, so weet nie hoeveel gesonder dit is nie, maar dis baie lekker . Ek sit partykeer spek en sampioene ook in… Lekker
Resep: Mariki Pieterse
Foto: Hanlie Henning
Maak rys gaar soos gewoonlik, maar voeg chicken stock poeier by, i.p.v. sout. So drie eetlepels.
Braai gesnyde mushrooms in botter en voeg fyn knoffel en ‘n mespunt chillie by asook Ina Paarman se Potato spice. Meng alles saam as rys gaar is.
Louise Groenewald
POTATO FRITTATA
makes one 10-inch cast iron skillet of breakfast
5 Tablespoons canola oil, divided
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 Tablespoons unsalted butter
Kosher salt
Freshly ground pepper
7 large eggs
2 Tablespoons minced flat-leaf parsley
2 Tablespoons minced chives
2 Tablespoons heavy cream
Adjust the oven rack to the middle position and preheat oven to 200 degrees C
Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil. Add the onions and cook until caramelized, about 8 to 10 minutes. Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.
Transfer the onions to the roasting pan and toss with the raw sliced potatoes. Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil. Toss with your hands. Season generously with salt and pepper. Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.
Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.
Meanwhile, whisk the eggs, herbs and cream together. Season with salt and pepper.
Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more.
Slice and serve directly from the skillet, warm or at room temperature.
Foto en resep aangepas deur Adam Cloete
Om krag te spaar het ek net die eerste oond deel ge-mikrogolf vir 10 minute en dan het ek ook bietjie kaas en ham bygevoeg.
Bestandele
1 Ui fyngekap en 1 – 2 koppies gesnipperd groenbone, opgekook (of gisteraand se oorskiet)
1 ½ koppies Abundant Life Cake Flour
1 tl (opgehoop) Bakpoeier
2 Eiers
¾ koppie lactose free melk
*Sout, peper en speserye na smaak
Canola Olie vir vlak braai
Metode
1. Meng meel, bakpoeier en speserye goed saam.
2. Meng melk en eiers los deur.
3. Voeg helfte van eiermengsel by meelmengsel en meng.
4. Voeg res van eiermengsel by tot ‘n ‘stywe’ slap beslag vorm.
5. Voeg groenbone en uie by en meng goed deur.
6. *Skep opgehoopte eetlepel grote beslag in pan en vlakbraai in matige warm olie tot goudbruin en deur gaar
Of
Vlakbraai in matige warm olie tot bruin, skep uit op handdoekpapier om olie te absorber en sit in vuurvaste bak, oop, vir 10 – 15 minute, of tot deur gaar , in oond by 180C
*Notas
Ek het sout, paprika, bietjie turmeric en mix herbs bygevoeg – peper werk ook altyd goed saam met bone.
Ek hou nie van olierige kos nie, so het dit net albei kante bruin gebraai en in oond verder laat gaar word.
‘n Bietjie Aromat is heerlik oor nadat dit klaar gebak is.
Afhangende van hoeveel bone jy insit, kom daar ongeveer 12+ poffertjies uit.
BRON- Lindi Erasmus
BLOMKOOL GEREG
Gisteraand was daar ‘n program op TV gesien. Hy het die lekker blomkool dis gemaak en toe maak ek dit vanaand. Jy kook jou blomkool tot net sag, dreineer en sit in ‘n oondbak. Dan maak jy ‘n witsous en gooi dan broccoli by die witsous en kook saam tot die brocolli sag is.
Blits nou die brocolli witsous en voeg gerasperde kaas en mostert by. Gooi die sous oor die blomkool. Maak growwe broodkrummels, ek het saad brood gebruik. Gooi ‘n klompie Almonds by die broodkrummels en blits effens. Gooi dit oor die blomkool met brocolli kaassous. Bak in die oond tot die bolaag bruin is en die sous bubble. Heerlik verby. Ek het sommer net varktjoppies bygemaak.
Foto en resep aangepas deur Leanne Thurston Coetzer
4-6 servings
2 TBS olive oil
1 TBS minced garlic
½ cup chopped onion
½ tsp salt
¼ tsp cracked pepper
pinch of raw sugar
8-10 ounces of marog (greens) – cleaned
and coarsely chopped
2 or 3 large ripe tomatoes
Sauté the onions in the olive oil over medium heat until they just start to brown. Add the salt and pepper. Reduce the heat and let the onion caramelize over medium-low heat for about 15 minutes, until it is browned and sweet. Increase the heat to medium and add garlic and the marog (greens), tossing until they are just wilted. Add the fresh, peeled tomatoes cut into quarters, cover tightly with a lid and reduce heat to very low. Allow to gently braise until the tomatoes are soft and mushy (very posh cooking term meaning squishy). Break the tomatoes up with a fork or wooden spoon and mix everything together.
With the heat still on low, adjust the seasoning adding sugar, salt and pepper to taste, as needed. Depending on how acidic your tomatoes, you may want to add some lemon juice or balsamic vinegar (plain white vinegar is more authentic). The idea here is a sort of sweet ‘n sour tomato-ey flavour. Should your marog “stew” look too dry, you can add a little water or stock, just enough to stop the mixture from catching. Stir well; replace the lid and leave to simmer for another few minutes for the full flavors to develop.
