OXTAIL AND SPRINGBOK POTJIE
2 kg prime cut oxtail big pieces
1 kg springbok tail prime cut
2 kg beef potjie from the neck
3 kg garden and roast vegetables
1,5 kg small potatoes
500 g yellow panzies
800 g fine cut onions
200 ml Allesverloren port
100 ml Mrs Balls chutney
1 packet hearty beef soup
2 cubes beef stock Continue reading
NANDO’S STYLE GRILLED CHICKEN FLATTY
½ cup white vinegar
½ cup lemon juice
½ cup olive oil
1 or more teaspoon chilli powder
1 or more teaspoon paprica
2 teaspoons salt
3 or more cloves garlic
10 medium chillies chopped small
Mix well, refrigerate when not required.
Paint the flatty chicken several times on both sides while braaing.
Recipe: Peter Ricken
MAKLIKE MELKTERT MET SMEERKORS
Resep: A Jansen van Mariental
Foto: Jenett van der Merwe
FOOD LOVERS RECIPES
Deeg:
100 ml sagte botter of margarien
100 ml suiker
2 eiers
175 ml ongesifte koekmeel
5 ml bakpoeier
knypie sout
Klop botter en suiker tot romerig. Klop eiers een vir een by. Sif meel, bakpoeier en sout saam, voeg by en meng deeglik. Smeer deeg met ‘n slaplemmes op die boom en rand van twee tertborde van 24 cm in deursnee.
Vulsel:
750 ml melk
50 ml koekmeel
50 ml mielieblom
knypie sout
300 ml suiker
250 gr botter of margarien
4 eiers geskei
2 ml amandelgeursel
kaneelsuiker
Meng 150 ml van die melk met koekmeel, mielieblom, sout en suiker tot glad. Verhit res van melk tot kookpunt en klits meelmengsel daarin sodra dit begin kook. Roer tot mengsel prut. Voeg botter by en roer tot gesmelt. Klits eiergele saam en roer by. Klits eierwitte tot styf en vou saam die geursel in die melkpap in. Skep vulsel in tertborde, strooi kaneelsuiker bo-oor en bak 20-24 minute by 190°C.
Lewer twee terte van 24 cm
Op foto: Resep verdubbel en twee diep panne gebruik
SIMPLE HOMEMADE TONIC SYRUP
It makes about 500 ml, enough for 20 large G&Ts using the G&T recipe below. It should keep in the fridge for a few weeks.
40 g cut (not powdered) cinchona bark
360 g cold water
220 g caster sugar
6.5 g citric acid
Put the bark in a saucepan, add the water, then bring to the boil. Turn off the heat, put the lid on the pan and leave for 20 minutes.
Strain the liquid into a jug through a muslin cloth (or use 3 layers of unused J cloth). Continue reading
PEANUT CHOC BAKED OAT CUPS
3 cups Jungle Oats
¼ cup cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup mashed banana
¼ cup honey
1 ½ cups milk
2 large eggs
2 tablespoons smooth peanut butter (sugar free)
1 tablespoon vanilla essence
honey, yoghurt, sliced banana and strawberries to serve Continue reading
IDEAS WITH CURRY LEAVES
Elize de Kock
Pluck the curry leaves from the trees and wash them well. Drain well and spread them out on a clean cloth. Once it is completely dry, take a handful and spread it on a glass plate and microwave on 80% power for approximately 1 and a half minutes. Remove from microwave and spread it on another plate, once cool, store in an airtight container. We are very fortunate to have a tree in our garden.
Curry leaves can be fried in oil and used as an accompaniment to curries, make chivda as a snack with some curry leaves. I like it much more than potato crisps.
Posted by Nicolette Papas
Remove the curry leaves from the stems, wash them well in water. Put all the curry leaves on a large kitchen towel and gently pat them dry. Arrange them on a large steel plate. Now cover the large seive or perforated plate or cover. This is not essential. You can keep the curry leaves directly in the sun. Continue reading
BOTTERROOM VERSIERSEL
200 g sagte botter
450 g versiersuiker
1-2 eetlepels melk
1-2 teelepels vanilla
Meng alles saam tot glad en romerig. En versier soos verkies. Werk goed in ‘n versierbuis.
Resep: Frances Smith
PREGO BEES STEAK ROLLETJIE
As jy Prego rolletjies maak, dan maak jy so. Sit oor die fillet steak net bietjie suurlemoensap, sout en peper en olyfolie en laat dit so marinade vir so lank as moontlik. Braai in vuurwarm griddle pan, so 2 minute aan ‘n kant en laat rus. Sny dan in strips.
Jy maak jou rolletjies warm by 130 ºC terwyl jy jou steak en gekarameliseerde uie maak en dan bedien jy dit warm, met as jy lui is sommer Prego sous uit ‘n bottel.
Foto en resep: Elize de Kock
PIETERSIELIE PESTO
bossie pietersielie
ongeveer ¼ koppie olyfolie
sout en peper
10 gemengde neute
5 songedroogde tamaties
pakkie saadjies (mens kry sulke peusel sakkies te koop)
Sit al die bestanddele behalwe olie in ‘n voedsel verwerker en maak fyn. Gooi dan die olie bietjie vir bietjie by tot dit vir jou reg lyk. Ek hou van myne loperig.
Sit in potjie en bêre in yskas.
Lekker op vis ook.
Resep en foto: Marian van Deventer
“NOUGHTS AND CROSSES” MET AARTAPPELS
Vanaand se oudurfie het uitgeloop op noughts and crosses, nie ek of vroulief het die tjips rondte gewen nie, maar dit was nog ‘n uitdaging.
Sny die aartappels met ‘n snyer in ronde skywe en druk ‘n gat in die middel van die skyf, ek het sommer my metaal “tot measure” gebruik.
Sny die ander skywe sodat dit ‘n x vorm.
Bak dan die aartappel in warm olie tot mooi goudbruin, ek het sommer my rooi pannetjie oppie kole daarvoor ingespan.
Trek dan die baan op ‘n houtbord met tamatiesous en “let the games begin”.
Doop die tjips in die tamatiesous en geniet dit.
Idee en foto: Gideon Louw
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