HASSELBACK AARTAPPLES MET MAALVLEIS

Sny aartappels (moet nie skil nie) in wiele maar nie reg deur nie (Soveel as wat jy sal benodig vir ete.
Ek doen altyd bietjie meer want dit is baie lekker.
Plaas in oondvaste bak en plaas dan gekerfde knoffel in elke tweede snytjie en roosmaryn blaartjies in die ander snytjie.
Strooi sout oor
Gooi ook olyf olie en stip botter.
Plaas in oond teen 180 grade C vir so 1 uur of tot lekker gaar. Bedien saam met vleisbolletjies of
maalvleis, dis mos maklik, maak soos jy dit verkies en ‘n vinnige slaai en aandete is op die tafel

RESEP: Hendrika Barkhuizen Kruger

CHEESE AND BACON CHIPS
6 large potatoes
250g bacon
1 onion
Cheese Sauce
2 tablespoons butter
2 cups milk
1 dessertspoon Mazeina
2 cups grated cheese
Salt and pepper to taste

Heat butter and milk in microwave till butter has melted.
In a cup mix the maziena with some milk and add to the warm butter and milk and mix.
Heat in the microwave till the sauce starts to thicken, remove from the microwave and add the salt, pepper and cheese and mix together.
Heat again carefully till cheese has melted. Serve.
RECIPE: Monique Dunhin
PHOTO: Cecil Dunhin
2nd Photo: Suemeria Nel

GIDEON SE BROODWORSROLLETJIES
Die rolletjie bestaan uit ‘n snytjie brood wat met die koekroller platgerol is. Op die een kant word ‘n bietjie botter gesmeer en op die ander kant ‘n bietjie chakalakka. Plaas dan ‘n velletjie plat kaas op die chakkalakka en sny ‘n russian oor die lengte oop en rol dit dan toe in die gekaasde broodjie. Smeer ‘n bietjie olyfolie op die bokant en bak dan die toegerolde broodjies wat vasgesteek is met twee tandestokkies op 180 °C vir 15 min en grill vir ‘n paar minute om lekker bruin en crisp te kry.
Bron en foto: Gideon Louw

Fatima Isaacs
Die broodjie kan ook met chilli sauce gesmeer word. Dan ‘n snytjie kaas of gerasperde kaas en stukke viennas of russians. Rol toe en doop dan in geklitste eier en broodkrummels gemeng met spesery van u keuse. Sit dit op papierbord. Na al die broodjies klaar gerol is, plaas in vrieskas vir ‘n paar minute om te verhoed dat krummels afkom wanneer dit in warm olie gebak word. Bak tot goudbruin en bedien met ‘n lekker dip.

BUTTERNUT GEBAK MET SAMPIOENE EN KAAS

Butternut in blokkies gesny, effens gekook, sit in bak strooi fyn gesnyde sampioene oor.
Braai bietjie knoffel in botter, meng ‘n houertjie room, 150 ml melk of bulgaarse joghurt met ‘n pakkie bruin uiesoppoeier en gooi knoffel by die mengsel.
Gooi oor pampoen en sampioene bedek met foelie en bak by 180°C vir 30 minute.
Maak oop en bak nog 5 minute.

Bron: – Leonie Scott – kuierkookklets
Foto: Adam Cloete

EASY HASH BROWNS

4 x Potatoes (Shredded)
1 x Onion – small (Shredded)
1 x Egg
1 Cup of Cake Flour
Salt and pepper to taste
Seasoning as per own choice (Nutmeg, cinnamon etc)
1 cup of olive oil for frying, or as required.

Shred the potatoes and wash in water, until water is clear, drain and squeeze dry.
Shred the onion and place with potatoes and dry both until all water is out. (It needs to be dry.)
Add potatoes & onion shreds (that are mixed now) in a bowl, mix flour in, add salt and pepper to taste and other seasoning. Add egg and mix with a spoon. Mix with a spoon, slightly that all ingredients are mixed but the shredded potatoes and onions still remains in the shredded form. It should be a dry mix in the end. Make little cakes of the mixture. (Size according to own preference).

Heat oil in a large pan (I normally only add enough oil in the pan that the half of the Hash Brown is covered in oil. When the oil sizzles, place the mixture within the oil. Cook until brown on the bottom, flip over and repeat the process until the hash brown is thoroughly cooked and brown. It normally takes about 5 – 7 minutes per hash brown. Remove and drain on paper towels.

I serve the Hash Browns with fried bacon pieces, mushrooms, peppers and onions. Normally on top of the Hash Browns.
SOURCE – Bianca-Anne P. Moll

FRANCO SE KRAP EN RYS SLAAI

1 pakkie gaar krap pote,
1 koppie gaar rys,
1 green pepper fyn gekap.
1 ui fyn gekap
hand vol chives fyn gekap.
1 koppie mayonnaise,
¼ koppie olyf olie gemeng met mayo.
sout en vars gemaalde swart peper.
Meng als saam, bedien mer tamatie en krop slaai.

Resep en foto:  Franco Dippenaar

EGG BASKETS
A quickie in the oven for the “not in the mood for heavy foodies”
1-2 graded onion
tomato slices (thick or thin…your choice) (one for each muffin hole)
4 Eggs
½ cup graded cheese (cheddar combo, if you like…white n Yello and feta as xtra)
1 cup Breadcrumbs

Treat a muffin tray with butter or “Spray n Cook”, all the insides. Slice of thick tomato on the bottom, then the graded onion with the cheese, (bacon, ham or any choice fine chopped cubes of preferred meat can also be added), breadcrumbs on top with salt and pepper to taste, egg over each one, fill 3/4 of each muffin hole, cover with more cheese and bake for 10 to 20 minutes on 180 degrees in the oven, or until cheese has a brown grilled texture. Serve it hot, ready to munch!

You’ll love it, it’s for the on the go or the lazy “I’m not really hungry” ones, okay?
Recipe and photo posted by Morne Chef Mo

ONTBYT MAALVLEISKONKOKSIE

500g Maalvleis
1 x blikkie tamatie & uie mengsel
1 x el oregano
1 ui, gekap
1 groen soetrissie, gekap
1 tl sout
Vars gemaalde swart peper
1 tlp fyn knoffel
25 ml olie of egte botter
1/2 glas droe witwyn of hoenderaftreksel
2 el worcester sous
1 tl droe pietersielie
Braai die ui, soetrissie, knoffel, oregano en pietersielie saam in die olie of botter tot sag.
Voeg maalvleis en worcester sous by.
Sorteer en braai vleis met ‘n vurk tot bruin.
Geur met sout en peper na smaak.
Voeg die wyn en tamatie & uie (blikkie) by en laat dit goed deurkook vir 20 – 30 min.
Maak klein openinge in maalvleis vir die eiers.
Breek eiers binne in die nessies en bak tot gaar.
Skep die gaar eier met ‘n bietjie van die maalvleis in ‘n gesmeerde bun en sit voor.

Foto:  Gideon Louw

BOELIE BIEF KOEKIES
2 blikkies Boelie Bief – Fyn gemaak met ‘n vurk
1 klein ui – fyn gekap ( +- ½ koppie )
4 iers –  geklits
2 koppies koekmeel
4 teelepels bakpoeier
10 ml braai speserye
2 teelepels sout

Meng alles saam.
Bak ‘n lepel vol in olie tot bruin.

Source : my ma – weet nie waar sy dit gekry het nie – Alecia Steyn

FLORAINE SE SMUL-SLAAI-ETE
Per persoon:
2 dik skywe gaar aartappel, gesmeer met 5 ml slaaisous
Plaas rocketblare op, dan
2 gaar viskoekies, 1 op elke skyf aartappel.
sout/peper en skyfies mango bo-op.
Koue ertjies op slaaiblaar en spatseltjie balsamiese asyn.
Gekookte eier helftes langsaan.

Enjoy!

Resep en Foto: Floraine Wasserman Venter