Resepte / Recipes - Page 21 of 1929

CHEEZAS ALLA JUCY LUCY

CHEEZAS ALLA JUCY LUCY
Recipe and photo: Elsabie Templeton.
FOOD LOVERS RECIPES
Remember Juicy Lucy and the Cheezas they used to serve? Elsabie Templeton remade them with dark rye bread, mozzarella, cheddar, mayonnaise and onion with smoked paprika for lunch.

slices of dark rye bread
1 cup each grated cheddar and mozzarella cheese
± 3-4 tablespoons mayonnaise to keep the cheese together
1 small onion chopped or spring onion of equal quantity
½ cup diced salami
smoked paprika Continue reading→

BEEF CHEEKS AU VIN – THE SIMPLE WAY

BEEF CHEEKS AU VIN – THE SIMPLE WAY
4 portions
2 beef cheeks, washed and dried
1 onion, in quarters
2 cloves garlic
salt
Barbecue spice
2 cups red wine
1 cube beef stock
fresh herbs (I used rosemary and thyme) Continue reading→

ERMINE FROSTING

ERMINE FROSTING
4 tablespoons flour / Maizina
1 cup milk
1 cup white sugar (or less if prefer)
200 g butter (room temperature)
1 teaspoon vanilla essence
Remove the butter the previous night from the fridge.
Mix the flour, milk and sugar in a pot to form a paste. Cook on low heat until it has the consistency of cooked custard. Turn off the flame and cool the mixture at room temperature.
When completely cooled, pass the custard through a sieve to remove lumps. Whip the custard with a hand whisk / electrical beater and keep aside. Continue reading→

GARNALE MET PITTIGE RYS

GARNALE MET PITTIGE RYS (PRAWNS)
Garnale:
12 king prawns, koppe af en “deveined”
knoffelbotter vir braai
1 teelepel pietersielie
1 teelepel gekneusde knoffel
Braai in groot pan tot pienk van kleur.

Pittige rys:
olie vir braai
1 ui, klein blokkies gesny
½ rooi soetrissie, in blokkies gesny Continue reading→

TRACY’S SAUSAGE ROLLS

TRACY’S SAUSAGE ROLLS
My first attempt at sausage rolls. I made meatballs with the leftover mince mixture.
500 g beef mince
500 g pork mince
1 onion, grated
1 carrot, grated
1 zucchini, grated
1 egg
1 cup rolled oats
salt and pepper to taste (I used garlic and herb salt, therefore I did not add as much salt to my meat, but you can use any spice you like)
2 tablespoons tomato sauce
2 tablespoons sweet chilli sauce
4 sheets of shop puff pastry, cut in halves

Spread the halved pastry rolls and roll to size. Mix all the other ingredients together. Spread raw onto pastry according to required quantity. Roll up the pastry rolls (do not cut the rolls). Bake for ± 35-45 minutes at 200 °C or until light golden brown. Let cool slightly and cut into cocktail sizes.

Recipe and pictures by Tracy Vohra.

KAPOKAARTAPPELS EMPANADAS

KAPOKAARTAPPELS EMPANADAS
Vanoggend na ek wildspasteitjies gemaak het, gebruik ek die oorblywende stukkies winkel pastei (puff) deeg en maak Empanadas. Helfte springbok vulsel en ander helfte, oorskiet 1 koppie kapokaartappels. Bak in olie tot bruin en geniet, heerlik gedip in sous van jou keuse. My man en kleinkinders sê die tuna was vir hul die lekkerste. Hulle is maar net deurgeëet aan die wild. Jy kan enige vulsel gebruik, the sky’s the limit. My dogter hou weer van kaas, jalenpinos en suikermielies.

1 rol “puff Pastry”
Tunavulsel:
1 koppie kapokaartappels
1 blik tuna
mayonnaise of peri peri sous na smaak
skoot suurlemoensap
visspeserye Continue reading→

“PULLED PORK” POTJIE PASTEI

“PULLED PORK” POTJIE PASTEI
Ek het hierdie lekker ” pulled pork potjie paai ” in my swartpot oppie kole gemaak met oorskiet vark bladvleis en dit was absoluut djeeeerlik!
± 500 g oorskiet vark bladvleis
1 ui, fyn gekerf
2 eetlepels mayonnaise
2 eetlepels sweet chillie sous
2 eetlepels suurlemoensap
2 eetlepels heuning
2 eetlepels korrelmosterd
1 teelepel gemaalde swartpeper
Meng alles saam.
Deeg:
4 koppies koekmeel Continue reading→

CHICKEN SCHNITZELS WITH HOMEMADE CHEESE SAUCE

CHICKEN SCHNITZELS WITH HOME MADE CHEESE SAUCE
Chicken schnitzels with homemade cheese sauce, roasted baby potatoes butternut and baby marrow in garlic and brown onion soup powder. Delicious and so simple! Use either prepared schnitzels bought from grocer or prepare your own.
Chicken
4 – 6 prepared schnitzels OR
Own schnitzels (slightly beaten):
2 eggs, whisked for dipping
flour, for dipping
bread crumbs or cornflakes crumbs, for dipping
Vegetables
1 medium fresh butternut, cut into cubes
1 packet fresh baby marrows (6-8 marrows), sliced or cut into rounds Continue reading→

ANYA SE STAATMAKER PASTEIDEEG

ANYA SE STAATMAKER PASTEIDEEG
500 g blok botter
1 koppie water
4 koppies koekmeel
bietjie sout

Smelt die botter en water saam. Sit die meel en sout by en meng goed.
Laat so 3 ure in yskas rus.
Dis ‘n papperige deeg, maar raak ‘n stywer deeg as dit in yskas is.
Ek gebruik net die resep vir al my pasteie en vries goed.
Resep: Tertius Anya De Jager

PANNEKOEK EN VLA TERT

PANNEKOEK EN VLA TERT
Het so ‘n ruk gelede die pannekoek en vla tert gesien, wil my verbeel dit was op flr. Dankie Almarie vir die hulp en aanmekaar sit van ‘n baie lekker tert/koek, ons dink daar kan baie variasies gemaak word van die lekkerny.
Ek het sommer my gewone pannekoekdeeg gemaak:
1 koppie bruismeel
2 eiers, geskei
sout
2 eetlepels olie
melk om te meng
Meng meel, eiergeel, olie en sout saam in ‘n bak. Giet melk geleidelik by tot ‘n pannekoek deeg. Klits eierwit styf en vou in deeg in. Bak 6 dikkerige pannekoeke.

Vla:
1 liter melk
4 eetlepels vlapoeier
4 eetlepels suiker
2 eiers, geskei en wit half styf geklop
Bring melk tot kook. Meng vlapoeier, eiergeel en suiker saam en voeg by melk. Vou eierwit laaste in, vla is baie dik. Strooi kaneelsuiker op pannekoek, skep vla bo-op en pak in lae tot al 6 pannekoeke gebruik is. Eindig met ‘n laag vla en kaneelsuiker.
Resep en foto: Hennie Van de Merwe