MAKLIKE MIELIEKOEKIES
Hierdie mieliekoekies is maklik en heerlik saam met braaivleis.
Blikkie sweetcorn (suikermielies)
1 koppie bruismeel
sout en peper na smaak
1 eier
Meng alles saam en braai lepelsvol in vlak olie.
Maklike en heerlike mieliekoekies net soos ouma dit gemaak het.
Resep en Foto: Tina De Welzim-Wewege
Meng baie goed deur, maak toe en laat ten minste 1 uur staan in die yskas.
Rol eetlepels vleis in meel, maak balletjies en bak in vlak olie.
( Hierdie frikadelle is seker die lekkerste koue padkos wat ‘n mens kan kry).
Ek het dit bedien met fyn aartappels met ‘n bruinuiesous en gestoomde wortels met ‘n gewone witsous.
Resep en foto: Adam Cloete
Nota: Mens kan hierdie resep ook gebruik vir die lekkerste hamburger patties, gebruik die volg resep vir die rolletjies
http://www.foodloversrecipes.com/…/english-stove-top-muffi…/.
WILMA SE CHAKALAKA TERTJIES
500 g maalvleis
1 groot ui gekap
1 blik Chakalacka met mielies
250 ml gerasperde Cheddar Kaas
6 eiers geklits
Sout en swartpeper na smaak.
Pietersielie vir garnering
Maak so:
Stel die oond op 180gr C. Smeer ‘n muffinpan met margarien.
Braai maalvleis in ‘n pan uit sonder enige olie/magarien op medium hitte. Wanneer bruin en gaar skep met ‘n gaatjieslepel uit en braai die ui in die olie tot gaar. Voeg die maalvleis terug en gooi die chakalacka by. Voeg sout en swartpeper by. Prut tot al die water verdamp het.
Skep in muffinpan, gooi geklitste eier oor strooi kaas oor en laastens pietersielie.
Bak vir 20-25min tot eier gestol en kaas gesmelt het.
Bedien as ligte aandete met ‘n groenslaai of net so as ‘n versnappering.
BRON- Wilma Josey Venter
Butter the slices of bread and press them firmly down (butter side down) into muffin cases. Bake for 10 minutes in a preheated oven at 180 degrees – leave in pans. In a jug combine the eggs, milk, cream or yogurt and whisk to combine. Fry the bacon and onion until starting to brown – divide the mix evenly into the muffin cases. Pour the egg mixture over the top and sprinkle with cheese. Bake for 30 minutes or until golden and puffed.
Adam Cloete
Hier is die mini quiches (2 soorte) van gisteraand. Die linkerkant se 6 is korsloos en het groenrissie en gerasperde baby marrow as vulsel en die aan die regterkant, bacon en leeks. Die vla is maar ‘n mengsel van eiers, suurroom, gewone yoghurt en roomkaas en hulle is gesprinkel met gerasperde cheddarkaas.
Adam Cloete
Ek het die resepte vir myself aangepas om 12 van elk te maak en die bestanddele van die vla maar sommer so op skatting gekombineer. Albei het egter heerlik gekom
FOTO- ADAM CLOETE
CHICKEN EGG ROLLS
3-4 chicken breasts, cooked & shredded or finely diced
1/2-3/4 head green cabbage, finely shredded (can purchase pre-shredded cabbage)
2-3 cups broccoli, finely chopped
2-3 cups cauliflower, finely chopped
2-3 green onions, thinly sliced
1-2 cups carrots, shredded
1 cup potato, peeled & shredded
soy sauce, about 2 tablespoons, or to taste
black pepper, to taste
1-2 packages egg roll wrappers
vegetable oil for frying
1 egg, beaten & mixed with 1 tablespoon water
Mix cut veggies in a large bowl. Heat a large skillet & spray with Pam. Stir fry the veggies in two batches, adding the soy sauce and pepper just as the cabbage starts to wilt. Cook veggies until just underdone to your taste, as they will cook more when you fry the egg rolls.
Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling. Heat oil, about 1-1 1/2 inches deep, in a frying pan. Lay out a wrapper, brush egg mixture on two adjacent edges, spoon as much as you can fit (3-4 tablespoons) into a wrapper, and roll according to package instructions.
Fry egg rolls 4-5 at a time, turning as they get to a golden brown color. Remove to paper towels, or a wire rack to drain & cool. Enjoy
Foto: Brineel du Toit
Halwe resep:
125 g botter
½ koppie suiker
250 g dadels, opgesny
150 g Rice Krispies of Marie beskuitjies
½ koppie klapper
ekstra klapper om bolletjies in te rol
Verhit margarien en suiker tot suiker gesmelt is, gooi dadels in en hou aan verhit tot dadels sagter is.
Gooi klapper en beskuitjies / Rice Krispies in en meng goed.
Vorm balletjies en rol in klapper.
Bêre in lugdigte houer.
Maak 44 groot balletjies.
NS. Ek het resep halveer en 40 balletjies uitgekry wat ek met my eetlepel maatlepel afgemeet het. Ek het hul dan in klapper gerol en in piepklein cupcake bakkies gesit.
Lyk baie mooi !
INSTANT CHOCOLATE DOUGHNUTS
½ bag shop bought bread dough
2-3 packets of Rolo’s (TM)
1 cup white sugar
Ground cinnamon
Sunflower oil for deep frying
In a medium size mixing bowel, mix together the sugar and cinnamon. Add cinnamon to taste. Set aside. Pinch off little balls of bread dough and wrap each Rolo (TM) in the dough. Roll it between the palms of your hands to create a perfect round ball. Be cautious not to use too much dough for each rolo. In a small pot, heat the oil then drop the rollo-dough balls in the oil and fry till light golden. Remove doughnuts from oil using a slotted spoon and roll the warm doughnut in the cinnamon sugar. Serve warm.
Photos and text by Freddie Kritzinger – The Bald Chef
COLD FINGER FOOD FOR 120 PEOPLE
We (local Red Cross branch) had to cater cold finger food for 120 for a lunch the day after a wedding – this is part of it waiting to be collected (there was more in the kitchen). For the vegetarian platter, we made the ‘hedgehog’ posted here a week or so ago, based on half a spanspek. It was fiddly and time-consuming to make but looked great.Quantities: 5 loaves bread for sandwiches (1 loaf vegetarian), 4 meat/chicken platters, 1 vegetarian platter, 5 platters cakes & slices (contributed by various members and plated on the day). There was hot food as well (quiches, pies, pasties, sausage rolls), which we didn’t supply.
There aren’t any recipes as such – we use cold roast chickens, cut up (one per platter) with sage & onion stuffing balls and 1 kg mixed sliced meat per platter – half that if the platters are mixed, 1 doz. stuffed eggs, cherry tomatoes, cornichons (tiny pickled cucumbers), olives, cubed cheddar cheese, sliced cabana, carrot sticks. Sandwich fillings, apart from the usual ham, corned/roast beef, cheese, tomato, lettuce combinations: cucumber +cream cheese with mint & chives, cream cheese and chopped glace ginger + grated carrot, smoked salmon, sliced red onion, capers and cream cheese, egg mayonnaise with chopped parsley, curried egg, tuna mayonnaise with dill.
We always have cream puffs (one member’s speciality) and cream-filled fairy cakes (another member) and various slices depending on what people feel like making. Baking isn’t my strong point, so I get to roast the chickens and prepare the sandwich spreads, usually the day before or very early in the morning. The ‘hedgehog’ was a mixture of cherry tomatoes, cucumber chunks, stuffed olives, marinated bocconocini cheeses, feta cheese, marinated roasted baby red peppers and the cubed flesh of the spanspek (the shell was used as a base) all on skewers. It was surrounded with stuffed eggs and carrot sticks.
SOURCE: Anne Mortleman Chambers
Jenny Nel Robberts Gewoonlik so 3 happies van elk per persoon
Jenny Nel Robberts as daar baie eet goed is dan werk jy op 2
Rina Kleinhans Maar hoeveel happies in totaal per persoon 7-10 ? maw hoe weet mens hoe groot verskeidenheid jy moet maak bv.
Jenny Nel Robberts Dit hang af hoeveel verskydenheid jy het as jy min het sal die happies meer wees as jy baie het sal die happies minder wees. Ons werk gewoonlik op 2 per person. Dis dan frikkadelle, smoesas, spring rolls, sausage rolls, prawns, gevulde eiers, broodtjies, hoenderboudtjies vrugte etc
Carol Elliott Claassen Appetizers
Evening function with no dinner:
10-15 pieces per person. Make sure it’s substantial. When appetizers are served buffet-style vs. passed on trays, people tend to eat more.
Evening function with dinner following:
3-5 pieces per person. Can be lighter foods such as cheese or veggies.
Late morning or early afternoon with a meal following:
1-3 pieces per person. Again, can be lighter, such as veggies or cheese.
Jenny Nel Robberts die nou vir ‘n vinger ete ek sien sy vra vir ‘n voorgereg. Ek stel voor sy doen drie per person. Die sosatie met die vrugte, chip happie en dalk die pap poffertjie is genoeg.
SWEET AND SOUR MEATBALLS AND CHICKEN WINGS WITH A DIP
Foto en nota: Elize de Kock
FOOD LOVERS RECIPES
2 slices sandwich bread, cut into small pieces
½ cup milk
500 g ground beef
¼ cup finely diced onion
1 clove garlic, grated
1 egg
salt and pepper, to taste
canola oil, for frying
SAUCE :
1 cup ketchup
2 teaspoons mustard
½ cup water
2 tablespoons finely diced onion
1 clove garlic, grated
salt and pepper, to taste
1 tablespoon Worcestershire Sauce
¼ cup brown sugar
In a large bowl, soak pieces of bread in milk until soggy, about 3 minutes. Stir in remaining ingredients for the meatballs and stir together until well blended. Using a cookie scoop, divide mixture into approximately 24 meatballs. Roll each individual meatball to be evenly round. Heat large skillet over medium heat with canola oil {I used about 2 tablespoons}. Place meatballs into hot pan and brown.
While meatballs are cooking, measure all ingredients for the sauce together and whisk to combine. Set aside.
Once meatballs are brown, remove from pan and deglaze with sauce. Stir to remove any dark bits at the bottom of the pan and replace meatballs into skillet and coat in sauce. Cover and cook anywhere between 30 minutes and 3 hours. The longer they cook, the more delicious they become. Serve as is as an appetizer or over pasta or rice for a main dish
Nota: Elize de Kock
Ek het die resep verdubbel helfte vark en helfte bees maalvleis. Die meatballs in olie gebraai tot bruin toe in groot bak gepak sous bo oor deksel op en teen 180ºC gebak vir 2 ure deksel af gehaal en verder gebak ongeveer 30min. Sal dit verseker weer maak was ongelooflik njam
HOENDERVLERKIES MET ‘N TAAI SOUS
HUISGENOOT
Genoeg vir 6 mense
250 ml koekmeel
5 ml paprika
2 ml rooipeper
sout en peper
18 hoendervlerkies
olie vir diepbraai
DOOPSOUS
50 ml botter
9 jalapeño-brandrissies, gesny
10 ml Cajun-spesery (OPSIONEEL)
2 ml brandrissievlokkies
375 ml soetbrandrissiesous
125 ml water
Meng die meel, paprika, rooipeper, sout en peper in ’n bak. Bestuif die hoendervlerkies met die meelmengsel en sit eenkant.
Verhit genoeg olie in ’n diep pot om die vlerkies te bedek. Laat val die vlerkies in die warm olie en braai 10min of tot verbruin. Verwyder
met ’n gaatjieslepel.
Doopsous Smelt die helfte van die botter in n pan oor matige hitte. Voeg die brandrissies, Cajun-spesery en brandrissievlokkies by en braai 2min. Voeg die soetbrandrissiesous en water by en laat prut 10min oor lae hitte. Roer die res van die botter by.
Sit die hoendervlerkies saam met die doopsous voor.
Nota: Ek het nie die cajun en brandrissievlokkies gebruik nie dis spicy genoeg.
