Ek het 3 bolle knoffel geskil en die toontjies in die halogen oondjie gedroog, 2 bosse pietersielie gedroog en toe het ek die knoffel en pietersielie met 8 swartpeperkorrels en seesout fyngekap. Dit is sterk, maar lekker!! Ek gaan nog meer eksperimenteer.
rResep en foto: Corne Liebenberg
Here is a typical blend of spices used to make mixed spice:
1 Tbs ground allspice
1 Tbs ground cinnamon
1 Tbs ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger
Blend all spices together, and store in a sealed jar away from light.
60 ml Sesame seeds,
45 ml Coriander seeds ,
30 ml Cumin seeds,
50 g Roasted and chopped Hazelnuts,
salt and pepper to taste ,
pinch of garlic flakes,
Dry fry until aromatic ,remove from heat allow to cool completely and grind to coarse consistancy
Recipe posted by Andre Smit
Posted by Andrè Smit
2,5 ml Mixed Spice (die wat jy vir koekbak gewoonlik gebruik ) ,
2,5 ml Whole cloves,
2,5 ml Cardamon pods ,
2,5 ml Aniseed,
4 Bay leaves,
15 ml ground Cinnamon,
15ml Coriander seeds,
15 ml Cumin seeds,
15 Ground Ginger ,
15 ml ground black pepper corns ,
15 ml Dried thyme ,
5ml Cayenne Pepper ,
5ml Ground Nutmeg
Posted by Andrè Smit
BANANA BUTTER
Ingredients:
3 cups thoroughly mashed bananas (around 10-12ish)
1/4 cup fresh lemon juice
1/4 cup minced maraschino cherry
6 1/2 cups sugar
1 (6 ounce) bottle liquid pectin
Directions:
Measure 3 cups mashed bananas into a large saucepan.
Add the lemon juice, cherries and sugar, mixing well.
Bring to a rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat and stir in the pectin.
Mix well.
Ladle into clean, hot sterile jars and seal.
Process in a boiling water bath for 10 minutes for pints.
Posted by Christabel Garisch
TUISGEMAAKTE HUMMUS
1 blikkie kekerertjies (chickpeas), gedreineer en afgespoel
5 – 10 ml vars fyngemaakte knoffel
15 ml suurlemoensap
5 ml olie (enige olie is geskik, ek het Macadamia-olie gebruik)
5 ml Green Onion seasoning (Ina Paarman)
10 ml fyn komyn (Cumin Jeera)
Meng alles in voedselverwerker tot heeltemal glad. Bedien saam met lekker tuisgemaakte brood, pitabroodjies of beskuitjies. Dit is belangrik dat dit vir ‘n paar uur moet staan vir die geur om goed te ontwikkel.
Pas die geurmiddels aan na jou smaak; dalk verkies jy meer knoffel of suurlemoensap.
Foto en resep: Louise Groenewald
SJOKOLADE SMEER
250 g plaasbotter
250 g donker sjokolade
1 blik kondensmelk
Smelt botter en sjokolade en meng kondensmelk by.
As jy voel dit is nog ‘n bietjie dik, voeg bietjie melk by.
Resep geplaas deur Cecilia Bedser
Foto: Clautelle Herholdt
HOW TO MAKE FLAVOURED SALT
Making a flavoured salt is as simple as pulsing your choice of dried flavourings together with seas salt in a food processor. You can choose any combination you like, with citrus zest, herbs, spices and even teas all been popular inclusions. The general rule is to add three times the flavouring’s weight in salt, so if you add 25 g lemon zest you’ll need to add 75 g salt.
Here are some of our favourite flavour combinations, but you can use anything you like to create a flavoured salt:
Chilli, lemongrass and lime zest
Lemon zest and vanilla seeds
Sichuan peppercorn, chilli and ginger
Jasmine tea
Fennel seeds and lime zest
Ginger and chilli
Rosemary and garlic
CHICKEN LIVER pâté
220 g butter
1 onion, chopped
1 garlic clove, crushed
450 g chicken livers, trimmed and cut in half
1 tablespoon brandy
1 teaspoon mustard powder
salt and freshly ground black pepper
1 bay leaf, to garnish
2-3 fresh cranberries, to garnish
Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.
Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through. Add the brandy and mustard powder and season well with salt and freshly ground black pepper.
Place the liver mixture and 55 g of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
Transfer the pâté into a serving ramekin or small dish and decorate with a couple of cranberries and a bay leaf.
Melt the remaining 55 g of butter in a clean pan. Skim off the froth and pour the butter over the pâté. Transfer to the fridge to chill, then serve from the ramekin when ready.
Photo: Patcy Ince
