HOMEMADE CIABATTA
Makes 2 loaves or 16 rolls
Biga:
½ cup water
½ teaspoon active-dry yeast
1 cup all-purpose flour
Ciabatta:
2 cups plus 2 tablespoons water
1 teaspoon active-dry yeast
4 cups all-purpose flour
2 teaspoons kosher salt
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MAAK JOU EIE VERSIERSUIKER
Versiersuiker is ‘n mengsel van verpoeierde suiker en mielieblom.
1 koppie suiker
2 eetlepels Maizena
Plaas in voedselverwerker en meng teen hoë spoed vir ‘n paar sekondes.
Resep geplaas deur Tienie Steyn
APPELTERT MET VARIASIES
Hier is my gunsteling resep vir appeltert – dit is regtig blitsvinnig om te meng en jy moet baie hard probeer om dit te laat flop. Probeer gerus een van die vier heerlike sous-kombinasies. Appeltert behoort louwarm met room of roomys geëet te word, maar hoe jy hom eet hang net van jou af!
BASIESE APPELTERT
250 ml koekmeel
125 ml witsuiker
20 ml bakpoeier (dit klink baie, maar dit is reg)
2 ml sout
125 ml melk
35 g botter of margarien
1 eier
410 g-blik onversoete tertappels
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WILLEM SE SOUTTERT
500 ml melk
4 snye brood
2 eetlepels botter
Kook melk, voeg brood en botter by en kook liggies tot dit na pap lyk.
Verwyder van hitte en laat effens afkoel.
1 ui
250 g spek
Braai saam en hou eenkant.
100 g ham, opgekap
6 gerookte weense worsies, gerasper Continue reading
ANNE’S HOT CROSS BUNS
Recipe posted by Anne Jackson Majoor
First Photo: Anne Jackson Majoor
Second Photo: Chantal-Bby C Maart
FOOD LOVERS RECIPES
1 ½ cups water
75 ml sunflower oil
1 medium egg, beaten
4 cups all-purpose flour (bread flour in SA)
1 ½ tablespoons sugar
1 teaspoons salt
2 teaspoons dry yeast
2 teaspoons cinnamon powder
½ teaspoon nutmeg
1 cup raisins
Cross:
3 tablespoons cake flour
½ tablespoon castor sugar
2 tablespoons water
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THAI FISH CAKES WITH SWEET CHILLI SAUCE
400 g firm white boneless fish fillet, roughly chopped
1 clove garlic, peeled and quartered
4 stems fresh coriander, roots discarded
1 tablespoon red curry paste
1 tablespoon lemon or lime juice
1 egg
150 g green beans, trimmed, cut into 1 cm rounds
peanut oil for frying
sweet chilli sauce
Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor.
Process until the mixture is well combined and is a smooth paste consistency.
Transfer to a large bowl and add the green beans.
Mix until well combined.
Add peanut oil to non-stick frying pan and place over medium heat.
Place fish cakes evenly around the pan.
Cook for 3 – 4 minutes, then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.
Serve with sweet chilli sauce and lemon or lime wedges, if desired.
Recipe posted by Louise Venter
Photo: Louise Venter
TUNA EN SAMPIOEN PASTA
½ pak gnocchi pasta
1 blik tuna
1 blik sampioene
1 eetlepel Ina Paarmans hoender speserye
1 eetlepel Ina Paarmans cajun speserye
1 pakkie Royco cheese, ham and mushroom pasta sous
2 eetlepels soet rissie sous
knoffel botter
Maak pasta soos normaalweg gaar.
Verhit die knoffel botter in ‘n pan tot gesmelt. Gooi die blik sampioene en die speserye in en braai. Voeg die blik tuna by en braai verder. Gooi die soet rissie sous by en haal van plaat af.
Meng die tuna en gaar pasta goed saam.
Maak die sous aan en meng by die pasta gereg in.
Foto: Suzaan Steenberg
EASY PICKELD FISH
Recipe and photo: Elena Kaminaridou Prins
FOOD LOVERS RECIPES
10-15 pieces of fish
6 / 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
some peppercorns
½ cup of sugar
2 teaspoons of salt
2 tablespoons of masala
2 teaspoons of turmeric
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MAKE YOUR OWN SANDING SUGAR
sugar – I usually use 1/3 cup
food coloring
Pour your sugar into a plastic bag.
Add in a few drops of food coloring. Remember to start small. Add one or two drops in at a time. You can always add more color but you can not take it out.
From the outside of the bag, mix the sugar and food coloring around until all the sugar is dyed.
Repeat for how ever many colors you need. Store in an airtight container.
Recipe posted by Elize de Kock
GOULASH MET ROOIBOSTEE
Vleisdis:
300 g goulash blokkies
Braai tot effe verbruin. Skep uit, plaas eenkant.
Braai in botter:
1 knoffelhuisie
1 medium ui, fyngekap
sampioene
Voeg 1 eetlepel koekmeel by. Skep goulash terug in pan.
Meng:
2 koppies rooibos tee
2 eetlepels Worcestersous
2 teelepel suiker
50 ml tamatiepasta
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