Category Archives: Groente / Vegetables

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PRAWNS ALA HERMAN

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2014-06-30-prawnsalahermantested

PRAWNS ALA HERMAN
So bietjie (groot) prawns, grilled salmon (alles buite op die Weber) afgerond met ‘Spur style’ uie ringe en pink Spur sous. Man, hoe geniet ons dit toe nie vanaand hier in die UK nie. Ek het al vergeet hoe maklik en vinnig die Spur uie ringe gemaak word! Love it!
Dis maar ‘n eenvoudige resep, maar die een wat ons verkies want jy proe nog die see! In die wok is seker so 100ml olyf olie en 2 eetleppels botter. Laat smelt en voeg vars of ontvriesde prawns by. Dokter met fyn knoffel so veel soos jy voor lus het en roer in. As al die prawns pink is, is dit reg vir opdien. Alles vat onder 10 minute! Meeste werk is die wok se skoonmaak! Ons gooi nooit sout of speserye by nie. Dit beinvloed die smaak te veel. Geniet! Continue reading→

PATAT EN BUTTERNUT GEBAK

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patat en butternut gebaktested

PATAT EN BUTTERNUT GEBAK
Gisteraand bietjie iets anders gemaak as net soet patas en gevulde butternut.
500 g patats en butternut
1 ui, in skywe gesny
sout en peper na smaak
gerasperde kaas na smaak
1 pakkie bruin uie soppoeier
1 koppie melk

Skil en sny die patats en butternut in stukke en sny die ui fyn.
Stoom vir 25 min en geur met sout en peper ns smaak.
Meng alles en gooi in ‘n oondbak met lekker gerasperde kaas oor!
Meng die bruin uie soppoeier met die melk en giet bo-oor.
Bak vir 35 min by 190°C.
Baie lekker!
Foto en resep: Benhet Nieuwenhuis

HEERLIKE KERRIEKOOL

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kerriekooltested

so halwe kool kop fyn gesny
1 kop ertjies kool sag gekook en dreineer
2 uie fyn gekap sout na smaak
2 teel kerrie hang af of jy dit sterk soek witsous pakkies of selfgemaakte witsous

kook kool tot sag dreineer hou eenkant. braai uie tot sag en bruin sit kerri by uie en die witsous sous moet nie loperig wees nie meng kool en ertjies by kan erjies verhit vir 10 min roer goed en bedien

Tertia Cassell‎

TIKVENIK (PUMPKIN TART)

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Tikvenik

TIKVENIK (PUMPKIN TART)
Tikvenik is a very traditional autumn and winter dish in Bulgaria.
3 pounds (+- 1.36 kg) pie pumpkin, diced
1 cup brown sugar
1 tablespoon ground cinnamon
1 ½ cups Walnuts, chopped
1 pound (+- 453g) phyllo dough
½ cup butter
Steam the pumpkin in a steamer until soft. Drain well and mash. Add the pumpkin, brown sugar and cinnamon in a pot on the stovetop and cook over low heat, stirring constantly. Remove from the heat and cool the pumpkin to room temperature. Add the walnuts. Unfold the phyllo sheets. Take two sheets and dot with softened butter or brush with melted butter. Spread ½ a cup of the pumpkin mixture across the width of the sheet. Fold in the two short ends to seal in the pumpkin. Roll into a cylinder and then coil into a spiral. Repeat and keep adding to the spiral. Brush the top of the finished coil with melted butter. Bake in a preheated oven at 425ºF (+200ºC) until slightly brown. Reduce heat to 350ºF (120ºC) and bake for 40 minutes. Serves 12.
Recipe tested: Linda Joyce

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