Lekker lees - Peterjasie

Transcription

Lekker lees ……
Gesonde kos vir die vlees,
want,
met liefde en water groei enigiets.
„Ek gaan na die natuur om gesus
en heel gemaak te word“
Aan:
Van:
SA JAGTERS- & WILDBEWARINGSVERENIGING
ELANDTAK, ALBERTON
Liefde, is God se opdrag aan die mens.
Deel God se onvoorwaardelike liefde
vir Sy skepping en skepsels.
INHOUDSOPGAWE / INDEX
Bladsy
Page
Wenke: in en om die huis - Ideas:
Huweliksherdenkingsname
Vloeistofmates
Behandeling ingeval van...
Wenke
What to expect in a wine
Cooking with spices
If you don’t have…..
Wine substitutes
INHOUDSOPGAWE / INDEX
in and around the home
Bladsy
Page
6
6
7
8
8
9
10
11
How to prevent …
Supplements that boost
Honey & Cinnamon
A Hunter’s Prayer
Ps. 23 – verwerking
Geboorte van Lente
Goue reëls vir die jag van wild
Wildsvleis – lardeer & bardeer
11
12
13
15
15
16
16
36
25
26
38
39
48
52
43
54
72
Pink Panther
Coffee smoothie
The Rogue flamingo
The Bildungsroman
Cuppucino smoothie
Amarula & milk jellies + spiced rooibos syrup
Magaritas
Ideal pynappelskuim
Troosdrankie
72
74
74
74
92
111
122
133
138
25
26
26
37
55
Mango soup smoothie
Johnny Almond fruit smoothie
Botterskorsiesop
Melkkos
73
73
120
137
23
25
34
38
52
54
55
57
76
82
83
Chicken tikka
North Indian chicken with spiced potatoes
Hoenderskottel
Carribean chicken curry
Vra na meer hoender
Chicken curry pie
Spicy chicken pizza
Chicken in milk
Hoenderpastei
Bierblikhoender
84
85
87
96
96
103
106
121
132
136
25
32
40
49
55
65
65
66
66
79
79
80
Prawn curry
Tuna sus-Lolla
Masala fish cutlets with coriander-mint sauce
Cheesy tuna tart
Fish in beer batter
Tartare sauce for fish
Tuna and mushroom pie
Tuna tarts
Seared salmon + courgette, asparagus & rocket
Tunagereg (Ma San)
Viskoekies met Pilchards
80
85
86
103
104
104
107
111
123
127
128
Curried oxtail stew
Curry pie
Mince roll
Mince rotis (pancakes)
Beef with soy sauce and ginger
Pork with peaches
Kondensmelkmosterd vir koue beestong
Vinnige ontbytgereg met Weense worsies
Maalvleispoffers
Maritzmosterd
Varkwors met perskes
Lemon garlic butter sauce
90
90
104
105
121
125
128
128
129
130
132
135
Mengeldrankies / Smoothies
Dom Pedro met sjokolare en neute
Aarbei vonkelwyn
Roomlikeur
Warm rooiwynkelkie
Perske karringmelkdrankie
Aarbei-Rieslingdrankie
Druiwe verrassing
Lemoen in jenewer
Mango and coconut smoothie
Sop / Soup
Smaaklike aartappel- en selderysop
Somersop
Koue joghurtsop
Koue advokadosop
Advokadoroomsop
Hoendergeregte / Chicken
Hoender vanaf die vrieskas na die oond
Litchiehoender
Hoender breyani
Soet – suurhoender
Aspiek hoendergereg
Hoender met soet-suursous
Kerriehoender – onfeilbaar
Kammakreef met hoender
Chicken curry
Creamy chicken curry with lentils
Chicken & pumpkin/butternut curry
Visgeregte / Fish Dishes
Visvingergebak
Visvoorgereg
Paella
Kaapse visbobotie
Maklikste vis ooit
Visvinger pastei
Creamy prawn curry
Tuna curry
Spicy prawn rice
Sweet `n spicy curry stew (fish or pork)
Fish breyani
Crab curry
Bees & varkvleisgeregte / Beef & pork
Vinnige Frikkies
Bobotie (Chris Vorster)
Soet-suur biefstuk
Bobotie
Frikadelle met verskillende souse
Roast beef with pepper sauce
Basic curry stew
Beef breyani
Beef & green bean curry
Curried kaiings
Curried mince vetkoek
Curried ox tongue
27
29
41
56
63
71
77
82
83
87
88
89
2
Skaapvleisgeregte / Mutton
Regte Texas skaapribbetjie
Kibbi Bi Laban (mutton in yoghurt)
Lamb curry (Lebanese)
Lamb curry
24
68
71
75
Pakistani curry
Winter mutton curry
Lamb vindaloo
Curried mutton brawn
Curried tripe
81
84
85
87
88
17
17
17
18
18
18
19
19
20
20
21
22
22
23
26
27
28
28
28
28
29
29
30
30
30
31
33
35
Venison patty
Wildsboud op die oop vuur (Ben Heystek)
Wildsvleis met karringmelk
Rooibok mosterd roompot
Braai van wildbiefstuk
Venison brawn
Barbecued warthog ribs
Pofadder
Wildsboud in bier
Guinea fowl pie
Wildsvleis met sampioen- en wynsous
Bosveld wildsmeer
Koue wildsvleispotjies
Gebraaide wildsboud
Wildsboerewors
Tarentaal met bosveldsous
Bushveld potjie-pizza
Om die swartpot – blesbokwildsrol
Wildsfrikadelle
Blesbok wildsrol
Pheasant with wild rice
Toad in the hole
Tarentaal met piesang
Yoghurt, mint and lime marinate
Springbok rolrib
Koedoepastei
Wildevarkboud marinade (of skaapboud)
Volstruispotjie
Hoender met “ginger ale”
41
41
42
42
43
43
43
44
44
45
45
46
47
47
48
58
59
60
60
60
61
89
119
126
132
135
135
136
137
Wildsvleisgeregte / Venison
Vlakvarkwors
Vlakvark peuselwors
Cabanossi
Country “Grilled” wildswors
Wildsvleis-salami
Gevlinderde Springbokboud
Springbokfilet
Springboklewer in netvet
Gestopte Elandfilet
Potgebraaide Springbokboud
Springbokpotjie
Oondgebraaide wildboud
Wildsmarinades
Wildsvleis bredie
Wildevark met suurroommarinade
Lewer en niertjies
Tradisionele biltong
Tradisionele droeëwors
Wildswors
Sosaties
Sostiesous
Bobotie met wildsvleis
Filetgeregte
Wildsboudstukke of Scotch filet
Sousbêremengsel
Kudu-rugstring gevul met hoender- en biltong
Frikkadel Stroganoff
Wildsboud op die oop vuur (Chris Vorster)
Gebak/ongebak: koeke & terte - Baked/unbaked: cakes & tarts
Kookwater vetkoek
Vinnige aandete
Ouma se melktert
Ongebakte souttert
Romerige spanspek-randtert
Marmitetert
Outydse 3-hoekige maaskaaskoek
Salami- en spinasiesouttert
Korslose souttert met soutbeesvleis
Mieliebrood
Brosbroood (shortbread)
Gevulde brood
Gemmervulsel vir randkoek
Brandewynvulsel vir pannekoek
Basiese Crepe Suzette
Lemoenvulsel vir Crepe Suzette
Ongewone sjokoladekoek
Gesonde gou-gou brood
Pynappelbroodjie
Naartjie yskastert
Maklike pasteikors
Klein pasteitjies
Korslose souttert met Weense worsies
Pannekoek – flatervry
Maamoul
Maamoul with dates
Walnut or pistachio filling
Durban roti
Dhal cookies
24
26
32
35
37
38
39
40
48
49
49
50
50
51
51
52
53
54
56
56
61
62
64
64
69
70
70
74
75
Chocolate yoghurt cake
Date loaf
Eggless rich chocolate cake
Granadilla butter cake
Madeira and cherry squares
Buttermilk waffles with bananas
Fruit cobbler
Tipsy tart
Almond berry muffins
Double chocolate muffins
Lemon poppyseed muffins
Mushroom cheese muffins
Choux pastry
Flaky pastry
Cheese and chilli puffs
Apricot almond slices
Bakewell slices
Banana date slices
Creamy strawberry flan
Delicious fruit puffs
Fudge and nut slices
Honey muesli squares
Pecan caramel bars
Moist chocolate brownies
Koeksisters
Hertzogkoekies
Boxing Day savoury tart
Chocolate yule log
Christmas tree biscuits
98
98
99
99
100
100
102
102
108
108
109
109
109
110
110
111
112
112
113
113
114
114
114
115
115
116
116
117
117
3
Curry bites
Lorna’s
Mieliebrood met karringmelk
Vetkoek
Cinnamon and nut cake
Dumplings
Volmaakte rolkoek
Caramel almond biscuits
Shortbread biscuits
Mini frittatas with butternut and feta
Carrot and pecan nut loaf
Cherry loaf
Chocolate cream and mint swissroll
75
78
78
88
91
91
93
94
94
94
96
97
97
Black forest gateau
Vinnige tertkors
Suurlemoen tertvulsel
Boeliebeef vetkoek
Heerlike broodjie
Maklike skons
Vinnige melktert (Ma San)
Lemoentert
Dikmelk of karringmelk vetkoek
Pasteikors (Ma San)
Spinasietert
Southern comfort cake
Onderstebo karamelsjokoladekoek
118
120
121
126
127
127
128
130
132
133
133
134
134
33
36
37
50
51
52
53
55
58
62
76
Vegetable and prawn curry
Bros groenbone
Spiced potatoes
Roasted butternut and onion pie
Vegetable quiche
Pumpkin bredie with Bovril
Pumpkin bredie
Piesang en patatgebak
Suikermieliegereg vir braaivleis
Beetblatjang
Aartappel frikadelle
76
81
86
105
107
118
119
119
132
132
133
48
58
86
Macaroni chees with tomato sauce
Fettucine alla Rancati
Roombolaag vir lasagne
92
96
138
31
34
40
57
62
63
67
67
Labne
Lekker koolslaai
Easiest sexiest salad in the world
Marinated feta cheese salad
Salted preserved lemons
Best pasta salad
Joghurtslaai
Botterskorsieslaai
70
81
122
123
124
125
129
138
24
27
72
White chocolate cheesecake
Savoury cheese tart
Chocolate fridge cake
95
106
124
Ice cream
Burfree biscuits
Fudge
Coconut ice
Chocolate coffee pudding
Date pudding
Coconut pudding
Granadilla cream
Pavlova with peach + mascarpone filling
Huge Yorkshire pudding
The king of puddings
Byekorfpoeding
Smeer vir soutbeskuitjies
Santjie se poeding
Kaneelbolletjiepoeding
Vrugtekelkietert / poeding
93
93
95
95
100
101
101
102
118
122
125
129
129
130
132
134
Groente / Vegetables
Gebakte soetpatats met brandewyn
Geurige aaratappelballetjies
Kerrie ertjies
Gestopte murgpampoen
Lemoenpatat oor die kole
Braaivleis „Baked Beans“
Maalvleispakkie in koolblare
Miljoenêr patats
Stampkoring verrassing
Kerrie perskes
Vegetable curry
Noedelgeregte / Noodle
Lasagne (groot maat)
Macaroni melkkos
Curried pasta salad
Slaaie / Salads
Gestolde kaasslaai
Glippertjieslaai
Gestolde komkommerslaai
Waatlemoen en rysslaai
Russiese slaaisous
Gekookte mosterd
Cucumber in yoghurt
Toasted bread salad
Kaasgeregte / Cheese Dishes
Kaashappies
Pofkaasgereg
How to make paneer Indian cheese
Nageregte / Desserts (koud of warm)
Yskoue pampoenpoeding
Sjokolade brandewyn potpoeding
Lemoenpoeding op die vuur
Perskepoeding
Malvapoeding met SKOP
Melkpoeding
Bloospoeding
Appelkoospoeding
Romany cream poeding
Koffieroom nagereg
Sűpra’s se mangopoeding
Warm lemoenpoeding
San se bietjie-werk-baie-poeding
Gemmerkoekie tert
Meringuepoeding
Custard with condensed milk
Mexican hot chocolate sauce
31
32
33
35
36
38
39
39
49
50
51
77
78
79
91
91
92
4
IN NOODGEVAL = Belangrike telefoonnommers:
Huisdokter:
Tandarts:
Noodapteek:
Hospitaal:
Paramedici:
Polisiestasie:
Veearts:
Loodgieter:
Elektrisiën:
TV-hersteller:
Haarsalon:
Skool:
Familielede: Pa:
Ma:
Ouma:
Oupa:
Vriende:
5
Huweliksherdenkingsname
1ste
Papier
2de
Katoen
3de
Leer
4de
Vrugte & blomme
5de
Hout
6de
Suiker en katoen/yster
7de
Wol of koper
8ste
Brons of erdewerk
9de
Wilger of erdewerk
10de
Blik of aluminium
11de
Staal
12de
Sy of linne
13de
Kant
14de
Ivoor
15de
Kristal
20ste
Porselein
25ste
Silwer
30ste
Pêrels
35ste
Koraal
40ste
Robyn
45ste
Saffier
50ste
Goud
(Paper
(Cotton)
(Leather)
(Fruit and Flowers)
(Wood)
(Sugar/cotton/iron)
(Wool or copper)
(Bronze or earthenware)
(Willow or earthenware)
(Tin/alluminium)
(Steel)
(Silk/linnen)
(Lace)
(Ivory)
(Crystal)
(Porcelaine)
(Silver)
(Pearls)
(Coral)
(Ruby)
(Saffire)
(Gold)
Vloeistofmates
Vloeistowwe / maatkoppies
60ml
=
¼ koppie
80ml
=
1/3 koppie
125ml
=
½ koppie
190ml
=
¾ koppie
250ml
=
1 koppie
500ml
=
2 koppies
750ml
=
3 koppies
1 liter
=
4 koppies
Lepels
12,5ml
5ml
2ml
1ml
=
=
=
=
1 eetlepel
1 teelepel
½ teelepel
¼ teelepel
Afkortings
kg
g
k
t
e
=
=
=
=
=
kilogram
gram
koppie
teelepel
eetlepel
6
BEHANDELING IN GEVAL VAN:
Bloeding:
Laat pasiënt se kop skuins na onder lê – voete en bene op. Oefen met vinger en/of
duim DRUK uit op die plek wat bloei totday die moontlik is om skoon, gesteriliseerde
verband aan te sit. Bring die verband stewig aan maar nie te styf nie. Kry die pasiënt
so gou as moontlik by `n dokter of hospitaal.
Blase:
Moenie stukkend steek nie. Sit ysblokkie op om brand uit te trek.
Brandwonde:
Dompel in KOUE WATER. Hou so totdat die pyn bedaar – droog liggies af, draai toe
met verband wat nie donserig is nie. Moet NOOIT botter, salf of poeier ens. aanwend
nie. Moenie die blase stukkend steek nie. Moenie probeer om kledingstukke van `n
brandwond af te pluk nie.
Chemiese stowwe in oë:
Laat persoon op sy rug lê. Hou die ooglede van mekaar af. Hou aan om water, van die
neus se kant at, oor die oog te laat loop. Laat die persoon af en toe sy oë knip. Hou vir
10 minute aan om met koue water te was. Neem pasiënt na `n dokter of hospitaal.
Diaree (maagwerking):
Warmte en rus is belangrik. Vermy all vaste voedsel. Voer klein hoeveelhede water, of
`n mengsel van vars lemoensap, glukose en sodawater met `n knippie sout. Kry
mediese hulp.
Insekbyte - insekte en plante:
As daar `n angel is, verwyder dit indien moontlik. Was met KOUE WATER. As
blasies voorkom, maak hulle oop met `n gesteriliseerde naald. Sodra al die vloeistof uit
die blasies is, maak die plek stewig toe met `n droë verband. As daar nog pyn is, smeer
antihistamienroom aan.
! Vind jy die winter se koue weer en lang, donker nagte neerdrukkend? Baie ander
mense voel net soos jy. Daar is selfs 'n erkende toestand - seisoenale-affektiewe
stoornis - wat hierdie tipe teneergedruktheid omskryf. Hierdie stoornis kom veral
voor in lande waar dit vir maande aaneen koud is. Gelukkig kan 'n paar
eenvoudige lewenstylaanpassings 'n verskil maak.
! Gaan oor tot aksie:
Volg 'n gesonde dieet wat 'n wye verskeidenheid kosse insluit; maak seker jy neem
genoeg van die B-vitamiene, óf deur kos óf deur aanvullings, in; eet kosse, soos vis
en ander seekos, wat ryk is aan die omega-3 vetsure; sny stimulante soos kafeïen en
sigarette uit; en doen gereelde oefening deur by die gimnasium aan te sluit of elke
dag in die buitelug te gaan stap, draf of fietsry (dit sal jou "goedvoel"-hormone 'n
hupstoot gee).
7
Wenke:
• Plaas selderystingels in koue water sodat dit weer bros kan word.
• Om holtes te verwyder wat deur swaar meubels in jou matte gemaak is, plaas `n
ysblokkie oornag in elke holte. Die volgende oggend verwyder of suig water op
met `n spons, pluis mathare of met borsel of stofsuier.
• Smeer bietjie kookolie aan `n stram blikoopsnyer om dit makliker te laat draai.
• As jy `n braaivleisvuur of kerse will aansteek, steek die een pount van `n stuk
rou spaghetti aan en gebruik as `n aansteker.
• As jy sukkel om `n prysetiket van `n boek te verwyder, plaas `n stukkie papier
oor die etiket en stryk met `n warm yster . Dit sal die gom los maak en die etiket
sal maklik los kom.
• Voorkom dat die badkamerspieël toewasem deur `n bietjie sjampoe daaroor te
vryf.
• Eet proteïen vir ontbyt. Die tradisionele ontbyt van graankos, suiker en melk
kan konsentrasie, fokus en aktiwiteitsvlakke Benadeel.
• Voedingstowwe wat die IK-telling kan verhoog sluit in vitamien B1, 6 en 12 en
lesitien, wat in eiers aangetref word.
• Om tapyte skoon te maak: strooi koeksoda mildelik ooral op tapyt, laat 15
minute staan en stofsuig dan. Die koeksoda sal vlekke verwyder asook reuke
neutraliseer en insekte weghou.
• Gooi koue swart tee by potplante, dien as kunsmis.
• Koue swart tee poleer ruite en spieëls pragtig.
What to expect in a wine………………….. !!
Wines are made of many differing styles, each with distinct characteristics what may
make one wine a better partner for a particular dish than another wine. Here is a
simple guide to the common varieties and their identifying characteristics. Remember
that the enjoyment of wine is subjective and your final choice should always be made
to suit your own taste.
The difference between a dry, off-dry or semi-sweet is a technical one. Basically it’s as
simple as this:
•
With dry wine, all the sugar is converted into alcohol by fermentation;
•
With off-dry and semi-sweet wine, the fermentation is stopped before all the
sugar has been converted, leaving a touch or more of sweetness in the wine.
A well balanced wine has just enough natural acidity to counteract the sweetness of the
juice. As a result, some off-dry and semi-sweet wines have quite a clean, crisp
character that can fool you into thinking that it’s a dry wine
8
On the other hand, some grape varieties (such as hanepoot) can give the impression of
sweetness, even if the wine has been made in the dry style, because to the character of
the grape.
Blanc de Blanc – a blended white wine made from white grapes, most often a dry wine.
Blanc de Noir – any colour from white to pink, a white-style wine made from black
grapes.
Blanc Fumé – a dry white wine, usually a wood-matured sauvignon.
Cooking with spices ……………!!
The addition of a simple spice can turn an ordinary dish into something special. Here
are a few spices that you should have in your kitchen and the type of dishes to use
them in ……
Paprika - Paprika has a sweet, mild and slightly peppery favour. Use it mainly to add
a subtle flavour and deep-red colour to food. Some varieties like Spanish paprika can
be quite hot. Once paprika loses its red colour and becomes brown, discard it, because
the flavour will have faded. Paprika suits delicately flavoured dishes like egg, fish and
shellfish, cream-based sauces and poultry, because its flavour is not overpowering. It
is also often used in combination with other stronger flavoured spices in stews to give a
rich colour.
Ginger - Ginger is a popular spice with a clean, fresh flavour. It can be used fresh, or
dried and ground and can be added to sweet or savoury dishes. Ginger is one of the
key ingredients in Asian cuisine, use it in sweet bakes and desserts, especially ones
that contain fruit, it is very good with curries, stir-fries, stews, pickles, drinks and
mulled wine.
Turmeric - A colourful, mild spice, turmeric is an essential ingredient in curries. It is
also used as a dye for fabrics and as a mild digestive. Turmeric’s main use is to add a
bright yellow colour to cooked foods.
Coriander - Coriander seed are available whole or ground and have a sweet, aromatic
flavour. The seeds should be roasted before being ground to bring out a deeper
flavour. Use coriander in curries, meat dishes, vegetable dishes, pickles, biltong and
dry wors.
Cloves - This aromatic and versatile spice is used in sweet and savoury dishes. Slow,
lengthy cooking tempers the flavours to produce a subtle flavour, which enhances
savoury dishes. Add to stews, curries and boiled meats like hams and beef. Cloves are
also very good with game. They are also traditionally used in fruitcakes, mulled wine
and stewed fruit desserts.
9
Cinnamon - Cinnamon is a gregrant, slightly sweet spice that can beused for weet
bakes and desserts and is also very good with savour dishes. A stick or a little ground
cinnamon added to savourydishes will enhance their flavour. Add to curries, stews,
mince, vegetable dishes and drinks like coffee or hot chocolate.
Star Anise - A pretty, star- shaped pod carries the star-anise seeds. Star anise is one of
the main ingredients in Chinese five-spice powder. It is used mostly in oriental dishes
and as spicy, sweet flavour. Use it in oriental disches, especially pork dishes and stirfries. It also makes an attractive garnish, so add whole pod to stewed fruit or fresh
fruit salad.
Cardamom - This is a very fragrant spice used extensively in Indian and Middle
Eastern cuisine. Cardamom is bought with the seeds still in their green pods. The
seeds keep them in the pods until just before you see them. They can then be finely
ground, or whole pods can be bruised and added to a dish to achieve a more subtle
flavour. Cardamom is used in sweet bakes, desserts, mulled wine and spice dishes,
especially curries.
Cumin - Cumin is a strongly flavoured aromatic spice. The seeds can be used whole
or ground and shouled be used in moderation because the flavour can overpower more
sublte flavours. Add to savoury dishes like curries, stews, tomato-based dishes and
vegetable dishes, to produce a distinctive, warm flavour. Cumin is popular in
Mexican, North African and Middle Eastern dishes.
If you don't have
Use
Self-raising flour
Buttermilk
Baking powder
Castor sugar
Cornflour
Creme fraiche
Egg
All spice
Honey
Pecan nuts
Pine kernels
Sour cream
Tomato puree
5ml baking powder for every 250ml cake flour
natural yoghurt or milk + 12ml lemon juice or vinegar
½ quantity each cream of tartar + bicarbonate of soda
finely ground white sugar
double quantity of cake of bread flour
plain yoghurt
2 egg yolks + 15ml water
5ml ground cinnamon + pinch each of ginger, clove
315ml sugar + 65ml liquid
walnuts
sunflour seeds
plain yoghurt or cream + 5ml lemon juice or 2ml wine vinegar
¼ quantity tomato paste or 1½ quantity fresh tomatoes, skinned,
seeded and cooked till soft
Whole-wheat flour brown bread flour + rolled/crushed wheat to taste
Herbs, 1 tbsp fresh 5ml dried herbs
Lemon juice, 1 tsp 2.5 ml vinegar
Mustard, 1 tsp dry 12ml prepared mustard
Orange, 1 medium 125ml cup juice
10
Tomato, one can
Yoghurt, plain
Bread crumbs
Carrots
Tomato juice
Curry powder
500ml chopped fresh tomato
buttermilk; sour cream or cottage cheese + 5ml lemon juice
cracker crumbs
parsnips or baby white turnips
190ml tomato paste + 250ml water
Tumeric +ground cardamom, ginger and cumin
Wine Substitutes
If you don't have
Use
Liquer
non-alcoholic extract, eg, almond, cherry, apple, etc or juice from
fruit preserves
Vodka
water; apple cider or white grape juice +lime juice
White wine
white grape juice; apple cider; apple juice; vegetable stock; water
Sherry
apple cider; vanilla extract; coffee or coffee syrup
Port juice
grape juice + lime zest or lemon juice; cranberry juice + lemon
juice
Red wine
grape juice; vegetable stock; cranberry juice; tomato juice or grape
jelly
Riesling
white grape juice mixed with water + pinch of sugar
Rum
rum extract
Muscadel
white grape juice mixed with a water + sugar
Methode Champenoise or sparkling wine
sparkling apple cider; cranberry juice or
grape juice
How to prevent flu
You can prevent yourself from contracting flu by taking a number of precautions,
having your doctor innoculate you with flu vaccine, and eating the right foods.
Precautions include not coming into contact with people who are already infected. This
is practically impossible because people are most infectious before the first symptoms
appear. On the other hand, it's a good idea to stay at home from work or school if you
have the flu so that you don't spread the infection. This is not only considerate towards
your friends and colleagues, but will also hasten your recovery. If you are ill, you
should stay in bed and rest, not totter around at work sneezing and coughing.
Influenza vaccinations are a good idea for young children, the elderly, anyone who is
suffering from other illnesses or who is likely to be badly affected by flu (asthma, lung
and heart patients) and people living in large communities such as army barracks,
school hostels, etc. Contact your doctor and discuss this option.
Foods that boost immunity
Mother Nature has also given us a number of foods that can help to build up immunity
so that we are able to fight infections like flu. These foods include the following:
•
Foods rich in vitamin C - oranges, lemons, grapefruit, pawpaw, strawberries,
guavas, cabbage, broccoli, green peppers
11
•
•
•
•
Foods rich in beta-carotene - pumpkin, sweet potato, butternut, broccoli,
spinach, yellow peaches (fresh and dried)
Foods rich in omega-3 fatty acids - fatty fish, and omega-3 enriched foods
Foods rich in zinc - fish, seafood, especially fresh and canned oysters, meat,
poultry, eggs, cheese, milk, peanut butter and unprocessed grains and cereals
Foods that contain certain fermentation organisms, such as Lactobacilli yoghurt and products that contain viable Lactobacilli and Bifidobacteria
cultures, such as: Lactiflora or Acidoforte which contain Lactobacilli, Bifidoflora
or Bifidoforte which contain Bifidobacteria, and Intestiflora or Intestiforte which
contain a combination of Lactobacilli and Bifidobacteria to boost immunity in
general
Infection fighters
Vitamin C and beta-carotene are two of the most powerful antioxidants found in food.
Antioxidants stimulate immune function and help our bodies fight diseases and
infections.
Omega-3 fatty acids have a similar function and yoghurt products, which contain live
Lactobacillus and/or Bifidobacterium cultures, boosts immunity by stimulating the
body to produce substances called cytokines, which are involved in fighting infections.
Zinc is an essential trace element that also stimulates the body to fight infections like
flu.
Supplements that boost immunity
Generally speaking, I believe that anyone who eats a well-balanced diet, does not need
supplements. However, people in the categories mentioned above who are exposed to
greater risk of contracting flu and/or having serious side-effects, should consider
taking a complete vitamin and mineral supplement.
Make sure that the supplement contains vitamin C, beta-carotene, and trace elements
like zinc and selenium. The latter trace element also has a protective effect on immune
function and is not always present in foods. Some popular breakfast cereals have
recently been enriched with selenium. Take omega-3 capsules (salmon oil or cod liver
oil) and try to eat a cup of yoghurt a day. Use the low-fat variety if you are scared that
eating a milk product every day will push up your fat and cholesterol intake.
Now that live cultures of Lactobacilli and Bifidobacteria can be purchased in capsule
form at most health shops, you can take these capsules on a regular basis to boost your
immunity.
Our grandmothers were not so silly after all when they made their children take a
spoonful of cod liver oil every day. Nowadays we don't need to hold our noses and
swallow bravely, fish oil capsules are taste- and odourless.
If you do contract flu, take extra vitamin C (fresh orange or grapefruit juice) and a zinc
supplement, and stay in bed and rest. No running around, just plenty of rest and
warmth and you will get over this unpleasant illness a lot faster.
By eating correctly and taking some precautions, you stand a good chance of avoiding
the unpleasant illnesses of winter. - (Dr I.V. van Heerden, DietDoc)
12
It is found that a mixture of Honey and Cinnamon cures most diseases.
! Honey is produced in most of the countries of the world.
! Ayurvedic, as well as Yunani medicine, have been using honey as a vital
medicine for centuries.
! Scientists of today also accept honey as a Ram Ban (very effective) medicine for
all kinds of diseases.
! Honey can be used without any side effects for all kinds of diseases.
! Today's science says that, even though honey is sweet, if taken in the right
dosage as a medicine, it will not harm diabetic patients.
ARTHRITIS:
! Take one part honey to two parts of luke warm water and add a small teaspoon
of cinnamon powder. Make a paste and massage it on the itching part of the
body slowly.
! The pain should recede within fifteen minutes in most cases.
! Arthritis patients can take one cup of hot water with two spoons of honey and
one small teaspoon of cinnamon powder every day.
! If drunk regularly, even chronic arthritis can be cured.
! In a recent research done at Copenhagen University, it was found that when the
doctors treated their patients with a mixture of one tablespoon honey and half a
teaspoon of cinnamon powder before breakfast, they found that within a week,
out of the 200 people treated, 73 patients were totally relieved of pain within a
month. Mostly of these patients could not walk or move around freely, but after
the therapy, they started walking with less pain.
TOOTHACHE:
! Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey,
and apply on the aching tooth. This may be done 3 times a day (daily) till such
time, that the tooth has stopped aching.
CHOLESTEROL:
! Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16
ounces of tea, when given to a cholesterol patient, reduces the level of
cholesterol in the blood by 10% within 2 hours.
! As mentioned for arthritic patients - If taken 3 times a day, it lowers the
cholesterol level.
! As per the information received in a Medical Journal, pure honey taken with
food daily relieves complaints of cholesterol.
COLDS:
! Those suffering from common or severe colds should take one tablespoon of
luke warm honey with ¼ teaspoon cinnamon powder daily for 3 days.
! This process will cure most chronic cough, cold and clear the sinuses.
13
STOMACH UPSET:
! Honey taken with cinnamon powder cures stomach ache and also clears
stomach ulcers from the root.
GAS :
! According to the studies done in India and Japan, it is revealed that honey, if
taken with cinnamon powder, relieves gas and pain in the stomach.
IMMUNE SYSTEM:
! Daily use of honey and cinnamon powder strengthens the immune system and
protects the body from bacteria and viral attacks.
! Scientists have found that honey has various vitamins and iron in large
amounts.
! Constant use of honey strengthens the white blood corpuscles to fight bacteria
and viral diseases.
INDIGESTION:
! Cinnamon powder sprinkled on 2 tablespoons of honey taken before food,
relieves acidity and digests the heaviest of meals.
FATIGUE:
! Recent studies have shown that the sugar content of honey is more helpful than
detrimental to one’s body strength.
! Senior citizens who take honey and cinnamon power in equal parts are more
alert and flexible.
! Dr. Milton, who has carried out extensive research on this subject, says that, half
a tablespoon of honey taken in a glass of water and sprinkled with cinnamon
powder taken daily after brushing, and again in the afternoon around 3.00 p.m.
when the vitality of the body starts decreasing, increases the vitality of the body
within a week.
A relaxed attitude lengthens life; jealousy rots it away.
When your heart speaks, take good notes….
People ruin their lives by their own foolishness
and then are angry at the Lord.
Above all else, guard your heart, for it affects everything you do.
14
A HUNTER’S PRAYER for YOU
May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;
May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.
May you hunt with thankfulness in nature’s beauty,
For to conserve nature is your God-given duty.
Be ever conscious of God’s presence and protection
For he made you in His own image to rule with conviction
over the fish in the sea, animals in the field,
birds in the air.
For wherever you venture to hunt,
God is everywhere.
(With acknowledgement to Sue Lombard)
Spesiaal aan al ons Vroue, ‘n pragtige verwerking van Ps. 23
Die Here is my Herder, ek sal géén hartseer vrees nie,
Hy droog my trane, ja, ek is ewig Sy dogter-kind!
Wanneer ek, as vrou, die gevoel van 'alleen' wees ervaar,
hou SY hande myne - stewig vas.
Hy vertroetel en Hy vertroos my;
met `n oneindige Liefde wat net Hy vir my kan skenk.
Wanneer familie en vriende té ver is vir net gou-`n-drukkie-gee,
sal Hy gereed staan, want wie is daar wat beter van my “vrouwees” weet?
En al gaan my lewe of verhoudings deur donker dae,
sal Hy my altyd teen Sy boesem hou en daaraan herinner:
ek is EKSTRA spesiaal, want ek, EK is vrou!
(Mandi Kleinhans)
GEBOORTE
VAN
LENTE
Gelukkig en bly was die dag toe die Reënt met die Sonskyn gaan trou het;
veelverwing die boog wat die Lug vir `n troupresent kunstig gebou het.
Getwis het hul eens op `n dag met `n storm verwytende woorde;
die Sonskyn verdwyn en die Reënt word `n haelbui koud uit die noorde.
Versoen raak hul weer en betaal agterstallige Liefde ! met rente !
En Sonskyn en Reënt juig tesaam oor `n liewe klein dogtertjie: Lente!
15
Nataniël sê: „Net die kleur van `n emmer blomme by die mark is genoeg rede vir
`n samekoms. Nooi almal, kook jouself lam of bel die spysenier, kry die lot
bymekaar en vier die gawe van eet. En ontspan! Nie elke gereg wat jy ooit
aandurf, is `n treffer nie. Af en toe lig daar `n wenkbrou of iemand is skielik nie
meer honger nie, jy haal net diep asem, draai die musiek bietjie harder, glimlag op
jou mooiste en skink nog wyn. Die sukses van gasvrou of gasheer wees lê daarin
dat jy jou opgewondenheid deel met ander, dat jy jou dankbaarheid wys, dat jy jou
seëninge belangriker ag as jou kookvernuf, en dat jou mooiste tabberd nie lê en
vergaan tussen troues en begrafnisse nie.
Kry jouself en jou gesin terug by die tafel, ten minste een keer per dag. Bring
terug die seremonie, die paar oomblikke se rus, die meditasie van stadig eet, van
behoorlik proe en mekaar waardeer. Die tafel is die plek van samekoms, die kring
van veiligheid, die altaar van herinnerige, die plek waar jy jou kinders leer van
smake, tekstuur en balans. Die etenstafel moet elkeen verwelkom en vereer, geen
maaltyd is ooir onbelangrik nie!“ aldus Nataniël - uittreksel uit „Clover“ – 26 Sep. ’04.
GOUE ReëLS VIR DIE JAG VAN WILD
(Met erkenning aan Chris Vorster)
1.
Jag altyd op koeler dae, vermy warm somerdae tensy karkas dadelik
afgevoer kan word om bewerk en verkoel te word.
2.
Werk altyd uiters skoon en neem water veld toe om jou hande asook die mes
te was nadat jy die bok keelaf gesny het.
3.
Laat die bok so spoedig moontlik uitbloei.
4.
Haal die pens en binnegoed so gou as moontlik uit, kry karkas in koelte
5.
Moenie die vel verwyder alvorens die karkas nie na behore rypgemaak is
nie. Normaalweg tussen 5 na 8 dae.
6.
Moenie die karkas met water afwas nie, gebruik verkieslik asyn met water
gemeng.
Geloof is om God op sy woord te neem
en dit met Hom die lewe in te waag
want geloof is daar om gebruik te word.
16
VLAKVARKWORS
(Met erkenning aan Ben Heystek)
25 ml Heel koljander, geskroei, gemaal en gesif
1.5kg Vlakvark, sonder Bene en senings, in blokkies gesny
750g Spek, in blokkies gesny
60ml Sout
10ml Vars gemaalde swartpeper
5ml Speserymengsel (Resep: 60ml witpeper, 5ml gemaalde naeltjies, 15ml vars
gemaalde gemmer, 15ml vars gerasperde neutmuskaat – alles gemeng)
5ml Suiker
Knypie Salpeter
1-2 Knoffelhuisies, fyngemaak
2 Salotte, fyn gekap
80g Skaapderms
Geur vleis- en spekblokkies met geurmiddels en speserye, bedek en laat oornag in
yskas staan om geur te trek. MaaI baie grof, voeg knoffel en salotte by en maal nog `n
keer, effens fyner.
Stop vleismengsel in derms en draai in 120-mm-lengtes. Laat 12 uur by
kamertemperatuur hang of gebruik `n elektriese waaier. Berook liggies tot goudbruin.
Prut 10 minute in water voor opdiening. Sit met `n suurkoolgereg of warm
aartappelslaai voor.
VLAKVARK-PEUSELWORSIES
1.5kg Vlakvark, sonder Bene en senings, in blokkies gesny
750g Spek, in blokkies gesny
70ml sout
10ml Vars gemaalde witpeper
5ml Speserymengsel (Resep: 60ml witpeper, 5ml gemaalde naeltjies, 15ml vars
gemaalde gemmer, 15ml vars gerasperde neutmuskaat – alles gemeng)
5ml Bruinsuiker
Knypie salpeter
60ml Komynsaad, gerooster en fyn gestamp (opsioneel)
20ml Vars gesnipperde OF 10ml droë salie
1 Knoffelhuisie, fyngemaak (opsioneel)
90g Skaapderms
Meng vleis- en spekblokkies met oorblywende bestanddele, bedek en laat oornag in
yskas om geur te trek. Maal vleismengsel grof en stop in 75-mm Iengtes.
Doop worsies `n paar sekondes in kokende water. Verf `n bietjie gesmelte botter oor en
braai, rooster of posjeer 10 minute in water. Druk op `n vadoek droog.
Wenk: Die worsies kan agterna weer verhit word en sal veral lekker smaak as dit in
tamatiesous verhit word.
CABANOSSI
3.5kg Wildsvleis, sonder Bene en senings, in repe gesny
3 kg Maer beesvleis, sonder Bene en senings, in repe gesny
1 pak Cabanossi-speserye
1kg ys, Fyngemaal
5kg Spek, in blokkies gesny
400g Derms
17
Verkoel wilds-en beesvleisrepe tot naby vriespunt, maal fyn en meng met speserye en
fyn ys. Maal varkvleis en spekblokkies effens growwer, voeg by wildsvleis mengsel en
meng liggies maar deeglik. Stop vleismengsel in derm met deunsnee van sowat 25mm
en Iaat oornag hang om “af te droog”, of gebruik `n elektriese waaier. Berook die
volgende dag 2 uur lank, droog soos droëwors, bewaar soos wildsvleis-chorizo,
gebruik net so of vries.
„COUNTRY GRILLED“ WILDSVLEIS
(Met erkenning aan Renè van Zyl)
6 Wildsvleis tjops
15ml Suurlemoensap
125ml kweper jellie
2ml droë tiemie
Swart peper
50ml olie
80ml Medium Cream Sherry
1 knoffelhuise – gekneus
5ml sout
Meng knoffel, tiemie, olie en suurlemoensap en marineer vleis vir 2 ure. Braai oor kole
of rooster vir 15 min. en gooi sout en peper op. Kan ook in oond gebak word. Sprinkel
met sjerrie en bedien met kweper jellie.
WILDSVLEIS-SALAMI
2kg Wildsvleis, sonder Bene en senings, in 50-mm blokkies gesny
1.75kg Varkvleis, sonder Bene en senings, in 50-mm blokkies gesny
2 Knoffelhuisies, fyngemaak
20ml Sout
10ml Salpeter
125ml Droë rooiwyn
750g Spek in 3mm blokkies gesny
Salami omhulsel, 50mm in deursnee
Meng vleisblokkies met al die geurmiddels, behalwe die wyn en spek.
Maal grof en voeg die wyn by. Meng liggies maar deeglik en maal nog `n keer. Voeg
gesnyde spekblokkies by. Stop omhulsel baie styf en bind met tou vas. Laat twaalf uur
hang om geur te trek en omhulsel te laat droog word.
Berook vier uur en hang tien dae lank op `n koel plek om droog te word.
GEVLINDERDE SPRINGBOKBOUD
(8 porsies. Moet nie te gaar gebraai word nie, anders sal dit droog wees. Dit moet nog
pienk in die middel wees.)
1 Springbokboud, ontbeen en gevlinder
200 g spek, in repies gesny
18
Marinade:
750ml (1 bottel) Droë wit wyn
150 ml Olyfolie
10ml Vars gekapte roosmaryn
2 Lourierblare
50 ml Asyn
5ml Vars gekapte orego
20 Swartpeperkorrels, gestamp
Vlek die dik dele van die boud oop en stop met spek. Meng al die bestanddele vir die
marinade en laat vleis twee tot drie dae in die koelkas marineer. Geur die vleis met
sout en pe per en braai sowat 20 minute aan elke kant oor warm kole. Bedruip gereeld
met marinade.
SPRINGBOKFILET
1 Springbokrugstring, in die vel gehang voor dit uitgesny is.
Marinade:
1 Groot ui, in skywe gesny en in ringe getrek
4 Takkies pietersielie, fyn gekap
50 ml Olie
15 ml Korrelmosterd
Vars gemaalde swartpeper
2 Lourierblare
5ml Vars gekapte tiemie
15ml Worcestersous
50ml Asyn
8 swart peperkorrels
Kook die marinade 30 minute, laat dit koud word en marineer rugstring vir enigiets
van vier uur tot twee, drie dae. Verwyder vleis, droog goed af, geur met sout en peper.
Braai sowat tien minute aan elke kant oor warm kole tot die vleis `n ligroos kleur kry.
SPRINGBOKLEWER IN NETVET
(16 porsies)
Was die vars geslagte lewer in koue water en trek die dun vliesie af. As dit `n ouer dier
is, week die lewer 30 minute in karringmelk. Sny dit in repies. Week die netvet in lou
soutwater met `n lepel asyn in. Sny netvet in vierkante, draai die lewer daarin toe en
braai oor stadige kole sodat die vet stadig smelt. As die kole te warm is, smelt die vet
nie reg nie. Pas op vir te lank braai.
Sit met toe oë in ’n koel skemerbries,
word stil in jou gemoed en ervaar
die Heilige Gees
se vertroostende teenwoordigheid in jou lewe.
19
GESTOPTE ELANDFILET
(8 porsies)
1 Elandfilet
Marinade:
250mI Olie
10ml Sout
125ml Asyn
10ml Worcestersous
10ml Tamatiesous
10 ml Gerasperde ui
1 Knoffelhuisie, fyngemaak
10 Vars roosmarynblare
Vulsel:
250g Varkspek, in blokkies gesny
1 Ui, fyn gekap
Sout en vars gemaalde swartpeper
50ml Gerasperde Parmesaan kaas
kaas
3 Snye brood, korsies afgesny en gekrummel
250g Sampioene, afgevee en fyn gekap
30g (30 ml) Botter
5ml Droë gemengde kruie
200ml Gerasperde goed beleë CheddarWit muskadel
Maak met `n slypstaal `n holte deur die lengte van die filet. Gebruik `n smallemmes en
hol effens uit.
Marinade: Kook at die bestanddele vir die marinade, laat dit koud word en marineer
filet sowat 30 minute. Verwyder uit marinade.
VuIsel: Braai spek, samploene en uie in die botter tot die uie sag is en al die vloeistof
verdamp het. Geur met sout, peper en kruie. Verwyder van hitte en meng met die kase
en krummels. Klam met `n bietjie muskadel aan, maar moet dit nie te nat maak nie.
Stop filet met vulsel, geur met sout en peper en braai oor kole.
POTGEBRAAIDE SPRINGBOKBOUD
(8-10 porsies)
Vleis, lardering en weekvloeistof
1 Springbokboud
40g (60ml) Rosyne
60ml Asyn
5ml Vars gemaalde peper
15ml Bruinsuiker
125g Spek, in repies gesny
4 Knoffelhulsies, skoongemaak
15ml Sout
3ml Fyn gemmer
Marinade:
250ml Karringmelk
Pot braai:
50ml Olie
Sout en peper
gesny
2 Uie, in skywe gesny en in ringe getrek
5ml Droë gemengde kruie
15g (15ml) Bbotter
3 Skaapskenkels, in stukkies van 30mm
2 Wortels, geskraap en in skyfies gesny
500ml Vleisaftreksel
20
200ml Rooi wyn
10ml Mielieblom, aangemaak met 50ml koue water
125ml Room
Suurlemoensap na smaak
30ml Vars gekapte pietersielie
Lardering: Week die boud in die res van die bestanddele tot die rosyne uitgedy is. Stop
boud met spek, rosyne en knoffel.
Marinade: Bedek gestopte boud met karringmelk en laat 24-48 uur in die yskas staan.
Potbraai: Droog vleis af, braai in olie en botter en geur met sout en peper. Verwyder
boud, braai skaapskenkels in die vet tot bruin en verwyder. Braai uie en wortels tot uie
sag en deurskynend is. Voeg kruie, aftreksel en wyn by en verhit tot kookpunt. Plaas
die skenkels terug in die kastrol op so `n manier dat die boud later daar op kan rus.
Plaas boud bo-op die skenkels, bedek en prut sowat drie uur. Verwyder boud. Giet
sous deur `n sif, verhit, en roer mielieblom geleidelik by tot die sous verdik. Roer room
en suurlemoensap by en prut een minuut. Proe en geur met sout, peper en pietersielie.
Sit voor met gestoofde kwepers.
Wenk: Hierdie gereg kan ook effens anders voorgesit word deur dat die sous, sonder
die room, oor die vleis gesmeer word. Drup dan die room bo-oor en verbruin dit onder
die element van `n oondrooster.
SPRINGBOKPOTJIE
(6 porsies)
1 Springboknek, in skywe gesaag
gesny
500g Swoerdlose spekvleis, gesnipper
Sout en peper
10ml Fyn gerasperde neutmuskaat
30 ml Worcestersous
80ml Tamatiesous
500g Aartappels, geskrop
gesny
250g Wortels, geskraap
1 Springbokblad, ontbeen en in blokkies
1 Blikkie (340 ml) bier
5ml Fyn naeltjies
250ml Asyn
80ml Rooiwyn
80ml Vrugteblatjang
350g Murgpampoentjies, in skyfies
250g Sampioene, afgevee
Smoor nek, blad, die helfte van die uie en die varkspek vir 1½ uur in `n ysterpot. Voeg
die res van die uie by, asook die knoffel en spekvleis. Roer een of twee maal deur totdat
die meeste van die vet uitgebraai is. Voeg die bier by , geur met sout en peper en voeg
die res van die bestanddele - behalwe die murgpampoentjies, wortels en sampioene by. Bedek en smoor tot vleis byna sag is. Voeg die orige groente by, geur met sout en
peper en prut nog 20 minute.
Die weelde van tyd,
die ruimte om asem te skep,
sonstrale op lowergroen wingerede dis die lewe
21
OONDGEBRAAIDE WILDBOUD
1 Wildsboud van sowat 3 kg
Knoffelhuisies na smaak (opsioneel)
Marinade
smaak
250g Varkspek
Heel naeltjies na smaak (opsioneel)
Sout en vars gemaalde swartpeper na
Vries spek en sny in repe (dan is dit makliker om die vleis te lardeer). Lardeer die boud
met die spek. Indien verkies, kan `n knoffelhuisie en `n heel naeltjie in van die gate
gestop voor dit met die spek gelardeer word. Marineer die boud 1 tot 2 dae. Draai die
vleis gereeld om.
Stel die oond op 180°C. Droog die vleis af met kombuis papier en geur met sout en
peper na smaak. Plaas die boud in `n oondpan en bedek met `n stuk heel varkspek of
oorskietrepe met velkant na bo, en verbruin. Voeg 500 ml van die marinade by. Bedek
die pan met aluminium foelie of `n deksel en oondbraai 2 tot 2½ uur. Aartappels, heel
uie en heel wortels kan bygevoeg word net voordat die vleis gaar is. As die pan te klein
is, verwyder die gaar boud en oondbraai groente in dieselfde bak.
Ideale bykosse by wildboud is koring, gebraaide aartappels, wortels, heel uie,
gestoofde droëvrugte of kwepers en groen boontjies. Dien altyd op met kweper-, appelof maroelajellie.
WILDSMARINADES
Die volgende marinades is heerlik vir wildvleis. Marineer die vleis `n dag of twee daarin.
MARINADE 1
2 Uie, gekap
125ml Kookolie
2 Takkies vars pietersielie, gekap
250ml Wit wyn
30ml Asyn
2 Lourierblare
Sout en peper na smaak
Meng alles saam. Verhit tot kookpunt, prut 5 minute en Iaat afkoel.
MARINADE 2
375ml Rooiwyn
125ml Asyn
1 Ui, gekap
2 Huisies knoffel, gekneus
5 Heel naeltjies
Meng alles saam. Verhit tot kookpunt, prut 5 minute en Iaat afkoel.
MARINADE 3
375ml Rooiwyn, 125ml asyn of 250ml sjerrie
125ml Water
2.5ml Swartpeper
6 Heel peperkorrels
22.5ml Bruinsuiker
prut 5 minute en Iaat afkoel.
5ml Sout
2 Lourierblare
3 Heel naeltjies
Meng alles saam. Verhit tot kookpunt,
22
MARINADE 4
250ml Droë witwyn
pynappelsap
30ml Sojasous
1 Lourierblaar
5 Heel naeltjies
Meng alles saam. Geen kooktyd nodig.
WILDSVLEIS BREDIE
(Met erkenning aan René van Zyl)
750g wildsvleis blokkies
75g vet/botter
8 wortels
12,5ml worcestersous
5ml sout
500ml Appelkoos-, Lemoen- of
60ml Kookolie
5ml Fyn knoffel
5ml Gemaalde gemmer
600ml „Milk Stout“ bier
100ml meel
120g sampioene
2ml droë gemengde kruie
2ml peper
Stel oond op 160°C. Marineer vleis 1-2 uur in die „Milk Stout“ bier. Smelt vet en roer
meel in, roer aanhoudend vir ± 2 minute. Roer res van „Milk Stout“ by totdat dit dit is.
Voeg res van bestandele by behalwe sampioene. Bak met deksel op vir 2 ure. Roer
sampioene in en bak not 25 minute. (Kan ook in pot gemaak word).
Om met jou hele hart lief te hê is soos om
`n deeltjie van die hemel te ontvang.
HOENDER VANAF DIE VRIESKAS NA DIE OOND
(Met erkenning aan Rina Fourie-Sűpra)
2kg bevrore hoender stukkies
1 pak sampioen soppoeier (of ½ sampioen gemeng met ½ wit uiesop)
Appelkooskonfyt
Sous:
20ml middelmatige kerriepoeier
20 ml worcestersous
200ml blatjang
450ml mayonnaise
20ml Wellington Sweet Chilly Sauce
Sout en peper
Stel oond op 180°C. Rol hoender in soppoeier en plaas in oondskottel. Sit bietjie
appelkooskonfyt op elke stukkie hoender. Meng res van bestanddele en skep oor
hoenderstukke. Bedek en bak tot sag. Verwyder deksel en bak tot bruin.
23
KOOKWATER VETKOEK
(Met erkenning aan Babsie van Oudtshoorn)
275g (500ml) ongesif afgemeet koekmeelblom
10ml bakpoeier
2 eiers
Kookolie vir vlak braai
25ml suiker
2ml sout
250ml kookwater
Sif koekmeelblom, suiker, bakpoeier en sout saam. Klits eiers in `n aparte mengbak.
Klits kookwater by eiers en klits goed. Voeg by meelmengsel en klop met `n houtlepel
tot goed gemeng. Beslag is slap. Skep lepelsvol in pan met matige warm kookolie.
Braai vetkoek totdat die onderkant goudbruin en die bokant vol lugborrels is. Draai
om en braai totdat die onderkant goudbruin is. Plaas vetkoek op kombuispapier sodat
oortollige olie kan dreineer. Sit warm voor met botter en konfyt.
KAASHAPPIES
560ml koekmeel
10ml bakpoeier
250gr sagte margarien
½t sout
650ml gerasperde cheddarkaas
Fyn appelkooskonfyt
Stel oond op 200°C. Sif meel, sout en bakpoeier saam. Vryf margarien in. Voeg kaas
by en vorm sagte deeg. Maak bolletjies so groot soos okkerneute. Plaas in gesmeerde
klein muffin pannetjies. Neem houtlepel druk steelkant in meel en druk gaatjie in
balletjies – nie dwarsdeur nie. Plaas klontjie konfyt in en bak 15-20 min. Laat afkoel en
verpak in lugdigte houer.
REGTE TEXAS RIBBETJIES
2 kg vark of skaap ribbetjies
2 uie
3 lourierblare
2 huisies gekneusde knoffel
Sout en peper
Sous:
250ml tamatiesous
125ml blatjang
1 fyngekerfde ui
15ml mosterdpoeier
125ml asyn
1 x 65gr tamatiepasta
45ml suurlemoensap
125ml bruinsuiker
4e Sweet chillie sauce
50ml worcestersous
250ml vleisaftreksel
Sny ribbetjies in stukke en kook sag
in 250ml vleisaftreksel
Gooi in kastrol en prut vir 10 min.
Lê vleis in warm sous vir ½ uur.
Verwyder uit sous en braai tot bros
of, bak in foelie in oond.
Wanneer gaar, skep sous oor en bak
½ uur tot bruin.
24
VISVINGERGEBAK
750g visvingers
25ml olie
30ml worcestersous
1 groot pak “chutney chips”
1 groot ui – gekap
1 x 450ml blik sampioeneroomsop
Plaas vingers op bakplaat en bak by 180°C vir 25 min. tot gaar. Plaas in gesmeerde
oondvaste bak. Braai ui in olie tot sag, roer sampioensop en worcestersous by en skep
oor visvingers. Meng kaas en gekrummelde “chips” en gooi bo-oor. Bak by 180°C vir
15 min. Bedien met aartappels en griekse slaai.
LITCHIHOENDER
1 Gaar hoender, verwyder Bene en vel. Sny in stukkies.
250 ml Water
10 ml Soyasous
25 ml Mielieblom
1 blokkie hoenderaftreksel
5 ml Worcestersous
Dreineer litchis – hou sap eenkant. In pan, gooi water, aftreksel, soyasous,
worcestersous bring stadig tot kookpunt. Meng mielieblom met litchisous, gooi by
aftreksel - prut stadig tot verdik. Gooi hoenderstukkies in – roer mengsel stadig deur
tot warm. Skep in opdienbak, versier en bedien met geelrys.
DOM PEDRO MET SJOKOLADE EN NEUTE
Smelt donkersjokolade en drup in `n dun straaltjie al in die rondte in vier wynglase.
Skep `n lepel vol Nutella (sjokolade-en-haselneutsmeer) in elke glas. Meng 750ml
vanieljeroomys met 50ml tot 80ml Frangelico- of sjokoladelikeur. Gooi in glase, drup
nog gesmelte sjokolade oor en sit dadelik voor.
SMAAKLIKE AARTAPPEL EN SELDERYSOP
7 selderystingels
¾ liter water
6 middelslag aartappels
Sout na smaak
25g margarien
Kap seldery in klein stukkies en soteer in gesmelte margarien. Skil en kap of rasper die
aartappels enm voeg by seldery en water. Bring tot kookpunt en laat prut totdat al die
groente gaar is, voeg sout by. Kan in voedselverweker nog fyner gemaal word. Dien
warm op met pietersielie of strooi paprika bo-oor gestrooi, of koud met `n bietjie
joghurt.
Elke nuwe dag is `n boodskapper van God
25
VINNIGE AANDETE
Neem 4 sny brood, smeer botter op en `n klein bietjie mosterd. Klits 1 eier, meng met 1
koppie gerasperde kaas, smeer oor brood. Plaas repies ham of spek op en bak vir ± 10
minute in taamlike warm oond.
AARBEI VONKELWYN
Meng 1 blik Goldcrest aarbeie OF 1 blik Goldcrest frambose in `n voedselverweker tot
glad. Skep `n lepelvol in elke vonkelwynglas. Maar die glase vol met koue droSkep `n
lepelvol in elke vonkelwynglas. Maar die glase vol met koue droë of halfsoet
vonkelwyn. Garneer die drankies met kruisement en Goldcrest marachino kersies.
SOMERSOP
300ml tamatiesap
1 eier
Sout en varsgemaalde swartpeper
300ml laevet-joghurt
25ml suurlemoensap
Takkies bronkors vir garnering
Meng al die bestanddele behalwe die bronkons in `n menger. Bedien in sopborde en
garneer met bronkors.
KOUE JOGHURTSOP
500ml laevet joghurtm ongegeur
250ml kour hoeneraftreksel
6 ysblokkies
2 komkommers, geskil, met pitte verwyder en fyn gerasper
125ml gekapte radyse
15ml asyn
12,5ml olyfolie
15ml varsgekapte kruisement
Sout en peper
Meng al die bestanddele in `n mengbak en klits deeglik. Verdeel in 6 individuele
bakkies en garneer met skyfies radyse en vars kruisement.
WILDEVARK MET SUURROOMMARINADE
1 wildevarkboud
125g spek
10ml sout
1ml vargemaalde swartpeper
1 gekapte ui
30ml gekapte pietersielie
15ml botter
15ml kookolie
500ml suurroom = marinade (of joghurt, karringmelk or suurmelk). Sny spek in
repies en lardeer wildsboud daarmee. Meng die marinadebestanddele, voeg vleis by
en marineer 24 uur in yskas. Draai vleis af en toe om. Haal vleis uit marinade en
droog af met `n papierhanddoek. Behou marinade. Braai vleis bruin in olie en
bottermengsel. Voeg ui by en soteer. Voeg verhitte vleisaftreksel by en verlaag
26
temperatuur. Sit deksel op en prut totdat die vleis sag is. Haal deksel af en prut tot
feitlik al die vloeistof weggekook het. Voeg 250ml deurgesygde suurroommarinade by
die vleis, maar moet nie laat kook nie. Sit voor saam met noedels of gekookte
aarappels.
POFKAASGEREG
250ml gerasperde Cheddarkaas
2 dik snye brood (verkrummel)
2,5ml sout
2 eiers
1 groot ui
3 takkies pietersielie
Goeie knypie rooipeper
500ml afgeroomde melk
Rasper kaas en ui, voeg broodkrummerls, gekapte pietersielie, geurmiddels en eier by.
Klits eier en melk saam meng by kaasmengsel. Bak in 6 individuele gesmeerde bakkies
by 190°C vir ± 20 min. tot opgepof en goudbruin.
VINNIGE “FRIKKIES”
500gr maer maalvleis
1 pakkie bruin uiesoppoeier
250ml room
Meng alles saam in bak en laat staan ± 20 min. Vorm frikkadelle en braai tot gaar in
warm pan met `n bietjie olie in. Of, indien verlang, en wat aanbeveel word, bak 1 uur
in oond in `n vlakkerige pan by 180°C.
LEWER en NIERTJIES
Dit bly maar een van die lekkerste velddisse met ‘n paar miskoeke, doringtakkies en
mieliestronke as kole.
Hier geld geen voorskrifte nie, maar die geheim is om dit skoon te was en alle
membrane, kliertjies en nierpypies te verwyder. Week skoongemaakte lewer en niere
vooraf vir ‘n paar uur in of melk of yoghurt. Waak teen oorgaarmaak, aangesien dit
maar ‘n droë spul kan afgee.
Geniet met sout en peper wat in jou rugsak of geweersak behoort te wees.
Vir ontbyt is jou verbeelding jou resep- tamatie, uie, sampioene, groen rissie, varkspek,
jeripico, room – en ‘n koningsdis wag om verorber te word.
In `n stil straat staan `n huisie met `n tuin met welige laventelbosse,
`n koel stoep en agter die groen voordeur wag `n vrou,
vol verrassings.....
27
TRADISIONELE BILTONG
Met al die slaghuise wat regstaan om jagters se vleis te bewerk, is dit nog ‘n tradisie
wat besig is om verlore te raak.
11 kg vleis
190 ml koljander
Asyn is opsioneel
350 g growwe sout
13 ml peper
Verwyder alle sigbare senings, sny in verlangde diktes, lê vleis vir 48 in mengsel en
hang op.
TRADISIONELE DroëWORS
5 kg vleis (3,5 kg wild en 1,5 kg bees)
25 ml koljander
5 ml peper
30 ml sout
31 ml Worcestersous
2,5 fyn gemaalde naeltjies
Meng die vleis met al die bestandele, maal, stop derms- nie te styf, hang op.
WILDSWORS
5 kg wildsvleis (helfte wild ander helfte skaap of vark of bees)
50 ml sout
50 ml koljander
5 ml peper
250 ml asyn
125 ml Worcestersous
100 g hawermout
Meng alles, maal en stop die wors.
SOSATIES
1 kg sagte wildsvleis in blokkies gesny
500 ml asyn
sout en peper na smaak
2 – 3 e matige kerriepoeier
300 g skaapvet in blokkies
10 ml suiker
2 groot uie in skywe gesny
Gekneusde vars lemoen of lourierblare
Meng al die bestandele, uie en blare, pak vleis in lae en gooi sous oor, draai gereeld om
en hou in yskas vir 3 dae. Ryg vleis, vet en uie op stokkie en braai.
Soms moet jy eenvoudig `n oomblik stilstaan om tot verhaal te kom.
Asem diep in en ruik die koffie. Die wêreld kan mos `n minuut
of vier wag, trouens, `n koffieblaaskans kan jou net goed doen.
28
SOSATIE SOUS
Smoor 6 – 8 uie, in ringe gesny, liggies in bietjie olie vir 5 –8 minute, voeg die volgende
by terwyl u roer:
375 ml geweekte en fyngedrukte appelkose
10 ml borrie
125 ml rooiwyn
20 ml sout
25 appelkooskonfyt of blatjang
25 ml kerrie
5 ml gemmer
75 ml bruin suiker
250 ml water
8 peperkorrels
500 ml asyn
Laat koud word, giet oor vleis en laat vir 3 dae daarin lê, sous kan weer gebruik word.
Bedruip sosaties met van die sous.
BOBOTIE
1 kg maalvleis
1 groot gekerfde ui
25 ml appelkooskonfyt
5 ml borrie
2 snye brood, geweek in melk
20 ml matige kerriepoeier
125 sultanas
‘n Paar suurlemoenblare
Soteer uie, voeg kerriepoeier en appelkooskonfyt by. Haal pan van stoof af en voeg fyn
gedrukte brood, vleis en 13 ml room by. Skep die mengsel in gesmeerde vuurvaste bak
en bak vir 25 minute. Klits 2 eiers en 250 ml melk en giet oor mengsel en bak vir ‘n
verdere 20 minute.
BOBOTIE MET WILDSVLEIS
Braai 4 groterige uie in botter. Voeg hierby
30 ml gemmer
10 ml sout
15 ml kerrie poeier
2 ml peper
15 ml borrie
30 ml bruinsuiker
Voeg die volgende by hierdie kerriemengsel:
2 snye water geweekte brood
1 kg gemaalde vleis ( 750 g wild en 250 g vet skaapvleis)
60 ml blatjang
30 ml appelkooskonfyt
150 ml rosyne
30 ml Worcestersous
30 ml tamatiepuree
30 ml room
Kook die mengsel vir 30 minute oor lae hitte, skep in bak, klits 2 eiers met 250 ml melk
en gooi oor mengsel, steek gerolde lemoenblare in mengsel en bak by 180°C vir 30
minute.
'n Stukkie vleis wat op die kole sis, bly darem maar 'n hemelse ding.
29
FILET GEREGTE
2 kg rugfilet
50 ml sjerrie
1 blikkie sampioensop
13 ml room
50 ml botter
5 ml vegamine
15 ml pietersielie
Braai vleis in botter, voeg sout, peper en room by, soteer – voeg sop by en prut tot sag,
voeg room by en roer gekapte pietersielei by. Sit dadelik voor met kruie brood (resep
onder „Brode” en vars gemengde slaai.
RUGFILET
1 rugbiltong sny in dwartse maar nie deur nie
Geur met sout en peper en mosterd. Vul snit met bacon of met vrugte soos perske,
appelkoos, piesang. Drup suurlemoen oor en werk toe. Verf met olyfolie en bak vir
ongeveer 1 uur. Gooi 1 koppie room oor en bak stadig totdat sous dik en bruin is.
WILDSBOUDSTUKKE OF SCOTCH FILET
Sny 3 of meer groot spiere uit die boud uit of na gelang van hoeveelheid gaste. Stop die
stuk met spek en repies wortel. Laat oornag marineer in 250 ml droë rooiwyn of
appelkoossap en 5 ml suiker.
Braai vleis bruin in 10 ml olie, gebruik kasserol met deksel, gooi die marinade oor
asook sout en peper en ‘n paar naeltjies na smaak.
As die vleis amper sag is, voeg 250 ml geweekte droëvrugte asook die water waarin
vrugte geweek is, by. Bak verder tot sag en gooi net voor opdiening 150ml room by.
SOUSBêREMENGSEL
1 pak mielieblom
1 pakkie beesstert sop poeier
1 pakkie bruin uie sop poeier
1 pakkie sampioen sop poeier
1 pak souspoeier (500ml)
1 pakkie wit uie sop poeier
1 pakkie tamatie sop poeier
Meng alles goed. Skroef toe in fles en gebruik dit om vleissous mee te verdik.
Dit is heerlik.
30
YSKOUE PAMPOENPOEDING
700g pampoen
40g korente
20g botter
60g meelblom
50g suiker
4 eiers
250ml afgeroomde melk
40ml laevet joghurt
Neutmuskaat, sout, peper, repies suurlemoenskil
Skil, sny pampnoen in groot stukke en kook in soutwater vir ± 10 min. en dreineer.
Week korente in koue water. Smelt botter in braaipan voeg pampoen by en soteer tot
al die vloeistof verdamp het. Meng meelblom, suiker, eiers, melk en joghurt met `n
klitser en roer pampoenpuree by. Voeg gedreineerde korente, `n bietjie gerasperde
neutmuskaat, `n draaitjie gemaalde peper, sout en repies suurlemoenskil by. Kies `n
redelike groot bak sodat die poeding 4cm dik sal wees. Skep mengsel in bak. Plaas
bak in oondpan gevul met water.
Bak vir ± 40 min. by 170 °C. Wanneer gaar, laat afkoel plaas in yskas tot goed koud en
bedien.
KUDU-RUGSTRING GEVUL MET HOENDER- EN BILTONG-MOUSSE
Verhit oond tot 160°C. Verwyder alle vet van die kudu-rigstring. Neem die steel van
`n houtlepel en druk `n 2cm tonnel in die middel van die rugstring. Neem `n rou
hoenderbors en verwyder die vet, meng met die wit van `n eier, biltong-poeier,
speserye, sout en peper na smaak. Plaas die hoender- en biltongmousse in `n pypsak
en vul die holte van die rugstring daarmee. Maak die oopkant styf toe met `n
tandestokkie of stukkie lyn. Verwarm olyfolie in
`n braaipan tot matig en braai die vleis vir 2 minute aan albei kante. Behou die sous.
Plaas rugstring in oondpan en bak vir ± 20 minute. Haal uit en laat rus vir 5 minute.
Sny in 1,5 tot 2cm dik skywe.
Sous:
Meng genoeg rooiwyn met die sous en reduseer vir 2 minute, roer bietjie botter by tot
sous verdik. Gooi oor gesnywe skywe en bedien.
GESOLDE KAASSLAAI
1 pakkie groenpruimjellie
250ml kookwater
1 blik x 410g pynappelstukke – dreineer, hou stroop eenkant en maak pynappel
stukkies fyn
Vul stroop aan met koue water tot 200ml volume bereik – hou eenkant
30ml asyn
125ml laevet joghurt
100g korrel (growwe laevet) maaskaas
Knypie rooipeper
1 tamatie, in blokkies gesny vir
garnering
Los jellie op in kookwater, voeg pynappelstroop by. Laat effens stol tot die styfheid
van eierwit. Voeg fyn pynappel en res van bestanddele by. Giet in gesmeerde vorm –
plaas in yskas tot ferm. Glip uit vorm en garneer met tamatie.
31
SJOKOLADE BRANDEWYN POTPOEDING
350ml koekmeel
30ml kakao
7,5ml koeksoda
1ml sout
100g pekan neute – gekap
125g gesmelte botter
125ml fyn appelkooskonfyt
Meng al die bestanddele saam vir die
poeding
Stroop:
325ml suiker
500ml kookwater
250ml perske / lemoensap
75ml brandewyn
Plaas suiker en water in potjie op vuur
en roer tot suiker opgelos is
Voeg sap by suiker en bring tot kookpunt. Voeg brandewyn by sous.
Skep eetlepels van beslag in kokende stroop.
Laat prut met deksel op.
Sit voor met geklopte room.
VIS VOORGEREG
1kg stokvis
1 koppie suurlemoensap
1 koppie slaairoom
1t mosterd
1t sout
1 klein ui – fyngekap
15ml peri-perisous
Kook saam tot vis gaar is en laat afkoel.
4e tamatiesous
1t worvestersous
1t peper
5ml ansjovissmeer
Verwyder vel en grate van vis, vlok met vurk.
slaaiblare.
Meng goed en hou
eenkant.
Meng vis met sous en bedien op
OUMA SE MELKTERT
500ml melk
Verhit saam
30ml botter
Knypie sout
Stuk heel pypkaneel
2 ekstra groot eiers - geskei
Klits goed saam
100ml melk
60ml koekmeel
125ml suiker
1 gaar tertdop van keuse
Stel oond op 180°C. Gooi eiermengsel stadig by warm melk terwyl jy aanhoudend
klits. Hou aan roer tot verdik. Laat afkoel. Klits eierwitte styf en vou by afgekoelde
melkmengsel. Gooi in gaar tertdop en bak vir ± 35min. tot styf. Gooi gemaalde kaneel
oor of meng 100ml klapper en 10ml suiker – gooi oor vulsel en bak dan.
32
FRIKKADEL STROGANOFF
2 kg gemaalde wildsvleis
2 groot gekapte uie
25ml vars pietersielie of 10 ml gedroogde pietersielie
75 ml suurlemoensap
15 ml gerasperde suurlemoenskil
4 snye brood geweek in 450 ml vleisekstrak
20 ml sout
Meng alles goed en vorm klein frakkadelletjies. Bak in oond vir 20 minute. Skep uit in
‘n diep bak.
Sous:
3 uie gekap
100 ml botter
15 ml sout
1 liter melk
250 ml suurroom
500 g gekerfde sampioene
20 ml mosterd poeier
50 ml koekmeel
50 ml gekapte pietersielie
Soteer die uie en sampioene in botter, voeg mosterd, sout en meel by. Voeg warm melk
geleidelik by en roer oor lae hitte tot dik. Voeg pietersielie en room by net voordat u dit
bedien. Giet sous oor die frikkadelle en bedien dadelik.
GEBAKTE SOETPATAS MET BRANDEWYN
450g patas – geskil, kook in soutwater vir 15 min. Sny in skywe en plaas in gesmeerde
oondpan.
Meng 2e heuning met ½ koppie brandewyn en giet oor patats.
Meng 3e bruinsuiker, 5e broodkrummels en 1t lemoenskil en strooi bo-oor. Sit klontjies
botter op en bak in matige oond tot goudbruin.
LEMOENPOEDING OP DIE VUUR
Maak eers die sous in `n diep 3-pootpot op die vuur
Sous:
1k suiker
Meng en bring tot kookpunt.
1½ k water
Hou warm
3e botter
1e suurlemoensap
¼t sout
Beslag:
1½k meelblom
½k melk
½t sout
1 geklitste eier
2½t bakpoeier
½k margarien
½k suiker
1e marmelade
33
Klop suiker, eier en margarien tot romerig. Voeg marmelade by. Sif droë bestanddele
saam en maak aan met melk. Skep beslag in warm stroop, plaas deksel op en laat
stadig prut vir 1½uur, of tot gaar. Trek potjie effens weg van direkte hitte, maar plaas
`n paar kooltjies op die deksel en sorg dat daar gedurig genoeg kole rondom die potjie
is. Moet nie die deksel afhaal tydens die bakproses nie, anders sal die poeding platval.
HOENDER BREYANI
500ml natuurlike joghurt
15ml gerasperde vars gemmer
3 gekneusde knoffelhuisies
20ml kerriepoeier
700gr hoenderborsfilette
– ontbeen, ontvel en in blokkies gesny
30ml botter
2 uie – gekerf
200gr gaar Basmati rys
2 hardgekookte eiers – in ¼e gesny
20ml pietersielie
3 grasuie in ringe gesny
Meng goed en plaas
oornag in yskas
Verwyder hoender uit marinade. Braai ui in botter, voeg hoender by en roerbraai tot
gaar. Voeg res van marinade by en verhit tot kookpunt (indien mengsel te dik is,
verdun met hoenderekstrak). Skep vleis uit op rys en garneer met eier, pietersielie en
grasuie.
GLIPPERTJIESLAAI
** Onthou noedels kook gou pap **
1 pak rysnoedels - kook noedels vir ± 20 min. gooi deur sif.
1 x 410g blik perskeskywe – snipper in klein stukkies – hou sous eenkant
100g Cheddarkaas – in klein stukkies gesny = OPSIONEEL
1 ui fyn gekap
1 soetrissie (rooi or geel) ontpit en fyn gekap
150g gebleikte sultanas
125ml mayonnaise
Meng saam
25ml matige kerriepoeier
Voeg alles liggies saam en verkoel
Kyk na alles om jou asof jy dit vir die eerste
of die laaste keer sien.
Dan sal jou tyd hier op aarde vol vreugde wees.
34
ONGEBAKTE SOUTTERT
1 pak (200g) kraakbeskuitjies – verkrummel
75g (80ml) botter/margarien – gesmelt
Vulsel
500ml melk
1 pakkie (50g) hoendernoedelsopmengsel
125g ontbytspek, gesnipper
1 blikkie (375g) Weense worsies – gedreineer
25ml fun gekapte pietersielie
1 uit – grof gerapser
2 eiers – geklits
100g (250ml) gerasperde kaas
Meng die bskuitjiekrummerls en botter/margarien en voer die wande en boom van `n
tertbak van 25x15x5cm daarmee uit. Hou `n bietjie van die krummels on bo-oor te
strooi. Verhit die melk en kook die sop stadig daarin totdat die noedeltjies sag is.
Braai die spek en uit saam tot gaar. Sny die worsies in skyfies. Meng die sop, worsies,
eiers en pietesielie en verhit dit oor matige hitte tot kookpunt. Roer die spekmengsel
by en laat die vulsel `n bietjie afkoel Roer die kaas by en skep in krummelkors. Strooi
oorblywende krummels oor en sit louwarm voor.
PERSKEPOEDING
240g (500ml) koekmeelblom
Knippie sout
115g (125ml) botter
5ml fyn kaneel
2 eiergele
2ml bakpoeier
200g (250ml) witsuiker
12 ingemaakte perskehalwes
250ml suurroom
Voorverhit oond tot 180°C. Smeer `n vlak oondskottel met botter. Sif koekmeelblom,
bakpoeier, sout en 25ml suiker saam. Vryf die botter in die mengsel (lyk soos
broodkrummels). Pak krummels in `n laag op die boom en langs die kante. Rangskik
die perskes mooi daarop, gooi die res van die witsuiker gemeng met die kaneel oor.
Bak 15 minute en gooi dan die suurroom gemeng met die eiergele oor. Bak 30 minute.
Bedien warm of lou met `n dun vla.
WILDSBOUD OP DIE OOPVUUR
Stop die boud met vark of stertvet wat vooraf gerol is in mengesel van speserye – sout,
swartpeper, naeltjies, koljander en knoffel.
Marinade:
1 koppie rooiwyn, sjerrie, hanepoot, muskadel, jeripico, of suurlemoensap
halwe koppie bruinsuiker
halwe koppie appelkooskonfyt
Laat die boud oornag in marinade lê.
35
Vryf ‘n ysterpot uit met knoffel, braai die boud in botter en olie om die boud te seël,
bak of kook die boud tot amper sag in die marinade. Gooi 1 koppie rooiwyn en 3
koppies room oor, laat dit baie stadig bak of kook, smeer appelkooskonfyt oor en laat
baie baie stadig braai, bedruip dikwels- behoort nou ‘n lekker bruin sous te nie.
MALVAPOEDING MET SKOP
2 eiers by kamertemperatuur
250ml strooisuiker
15ml appelkooskonfyt
320ml koekmeel
Knypie sout
5ml koesoda
30ml botter
5ml asyn
125ml melk
Stel oond op 180°C. Klits eier en suiker tot lig. Klits konfyt by. Sif droë bestanddele 3
x saam. Vou beurtelings met melk by meel. Giet in gesmeerde oondvaste bak en bak
vir 45min.
Sous:
250ml room
100gr suiker
100gr margarien/botter
125ml brandewyn
Smelt alles saam en giet bo-oor poeding sodra dit uit die oond kom. Steek gaatjies met
vurk om sous te help intrek. Bedien met vla of roomys.
WILDSVLEIS
Lardeer:
Om te lardeer, beteken om vleis wat arm aan vet is, met dun repies spek
te stop. Dit word met `n lardeernaald gedoen, saam met die draad van die gvleis.
Bardeer:
Om te bardeer, betken om die oppervlak van die vleis met groot, plat
skywe spekvleisvet te bedek. Tydens die gaarmaaktyd bedruip die vet die vleis.
Marinades: Elkeen het sy eie voorkeure met wildsvleis. Party verkies om met wyn te
marineer. Ondervinding het my geleer karringmelk of ongegeurge joghurt is die beste.
Jy kan `n gekerfde ui bysit, asook wortels, preie, seldery, kruie, peperkorrels en
lourierblare.
GEURIGE AARTAPPEL BALLETJIES
Meng kapokaartappels met genoeg romerige slaaisous om `n styewe mengsel te vorm.
Voet sout en paprika na smaak by en dan genoeg gerapserde kaas om `n deeg te maak.
Vorm in balletjies en rol in fyngerasperde biltong of kaas. Sit koud voor aan
peuselstokkies. Garneer met pietersielie.
Die weelde van tyd, die ruimte om asem te skep,
sonstrale op lowergroen wingerde - dis die lewe.
36
KOUE ADVOKADOSOP
3 advokado’s – geskil en ontpit
½ knoffelhuisie
250ml room (of melk)
30g ui – geskil
250ml biefaftreksel – koud
Knippie sout, gemaalde soutpeper en `n bietjie worcestersous.
Plaas al die
bestanddele in `n vermenger tot glad. Skep in klein bakkies, versier met gemaalde
peper en `n bietjie vars room.
ROMERIGE SPANSPEK-RANDTERT
1 x 20cm bereide Tennisbeskuitjiekors
60ml strooisuiker
125ml lemoensap
60ml water
125ml marmelade
1 spanspek of winterspanspek
10ml gerasperde lemoenskil
30ml gelatien
1 x 310g blikkie Nestle room
25ml Cointreau of lemoensap
Verwyder pitte van spanspek. Skep klein balletjies van spanspek uit (genoeg
balletjiesom om bo-op die tert te plaas) – hou eenkant. Krap oorblywende spanspek
uit en puree met suiker, lemoenskil- en sap.
Week gelatien in koue water op – smelt oor warm water – voeg by spanspek puree.
Roer Nestleroom in, gooi in voorbereide kors. Plaas in yskas tot gestol.
Net voor opdiening, rangskik balletjies bo-op gestolde spanspek. Meng Cointreau en
lemoensap en borsel bo-oor balletjies – versier met gesifte versiersuiker – bedien
dadelik.
KERRIETERTJIES
125ml melk
1 eier
10ml bakpoeier
1 blik (225g) kerrievis – fyngemaal
125ml kookolie
140g (250ml) koekmeelblom
1ml sout
Verhit oond tot 220°C. Smeel 2 kolwyntjiepanne. Klits melk, olie en eier tot gemeng.
In dieselfde bak, sif meel, bakpoeier en sout saam – meng tot `n sagte deeg. Skep
opgehoopte teelepelsvol in holtes van pannetjie – skep dan vismengsel bo-op. Bak 10
min. Lewer ± 18 tertjies.
People are about as happy as they make up
their mind to be.
Abraham Lincoln
---------------------------------------The more I practise, the luckier I become. Gary Player
37
MELKPOEDING
125g botter/margarien
4 eiers
1ml sout
Gouestroop
70g (125ml ongesifte koekmeelblom)
1 liter melk
Stel oon op 180°C. Meng botter/margarien en suiker goed saam. Voeg eiers by en klits
goed. Sif koekmeelblom en sout by en klits weer goed. Laastens die melk, en klits weer
goed. Gooi in gesmeerde oondvaste bak en bak ongeveer 1 uur tot gestol. Bedien
warm of koud met goue stroop of heuning.
SOUT-SUUR HOENDER
1 x 1.5kg hoender – in porsies gesny
125ml heuning
5ml sout
60g botter
60ml aangemaakte mosterd
5ml kerriepoeier
Stel oond op 180°C. Was hoenderstukkies, droog af en verwyder vel (opsioneel).
Smelt botter in pan en roer res van bestanddele daarin. Rol die hoender in
bottermengsel sodat alle kante goed daarmee bedek is. Rangskik die stukkies in
enkellaag met die vleiskant na bo. Bak vir 1 uur tot sag en goed geglasuur.
ROOMLIKEUR
1 x 397g kondensmelk
5ml poeierkoffie
5ml vanieljegeursel
1 klein blik (170g) ingedampte melk
375ml brandewyn
Meng alles saam – plaas in yskas en bedien koud.
MARMITETERT
125ml gerasperde cheddarkaas vir bo-oor
250ml koekmeel
Vryf margarine in tot lyk soos
10ml bakpoeier
fyn broodkrummels voeg 250ml
1ml elk: sout en peper
kaas by
125gr margarine
200ml melk
Klits saam en voeg by meel. Roer tot
2 eiers by kamertemperatuur
`n slap deeg
Stel oond op 180°C. Skep in gesmeerde tertbord en gooi 125ml kaar bo-oor. Bak vir 30
min. Sodra tert uit oond kom, gooi die volgende oor:
30ml gesmelte margarien/botter gemeng met 15ml marmite en ekstra kaas
indien verlang. Bedien warm.
38
BLOOSPOEDING
2 x 80g braamjellie
450ml koue water
4 groot eierwitte
450ml kookwater
1 x 397g blikkie kondensmelk
Styf geklitste room en aarbeie vir garing
Los jellie in kookwater op. Voeg koue water by en laat in yskas tot dit begin stol. Voeg
kondensmelk by en klits goed. Klits eierwitte tot goed styf en vou met `n metaallepel
in jelliemenmgsel in. Gooi in diep poedingvorm en laat stol in yskas. Keer uit op
gladde bord en versier met room en aarbeie.
APPELKOOSPOEDING
1½ koppie koekmeelblom
1t koeksoda
½ k melk, aangesuur met 1e asyn
Stel oond op 190°C.
2e botter
3e fyn appelkooskonfyt
Stroop:
2½ k water
1k suiker
1t fyn kaneel
2e asyn
Kook die bestanddele vir die stroop saam en giet in gesmeerde oondbak. Vryf die
botter in die meelblom. Meng die koeksoda met die aangesuurde melk en voeg die
melk en die konfyt by die meelblom. Skep die mengsel in die warm stroop. Bak vir 30
min. Bedien met vla of room.
WARM ROOIWYNKELKIE
Sny 1 suurlemoen in dun skyfies en plaas in kastrol saam met 1 bottel rooiwyn. Gooi
57g suiker + 4 naeltjies by. Verhit wyn – moet nie kook nie. Drink warm.
OUTYDSE 3-HOEK MAASKAASKOEK
Klits 80ml suiker, 1 eier en 150g margarine saam.
Voeg 1 houer maaskaas en 1t vanilla by - meng goed.
Pak tennisbeskuitjies op foelie: 3 langs mekaar x 4 in lengte. Smeer helfte van mengsel
oor beskuitjies.
Pak weer `n lagie beskuitjies en smeer weer van die mengsel oor.
Pak `n ry kersies (groen en rooi) in die lengte van die tert.
Vou foelie oor om 3-hoek te vorm.
Gooi gesmelte sjokolade oor en vries vir ± 12 ure. Verwyder foelie, versien met
geklopte room en bedien.
The mind of man plans his way,
but the LORD directs his steps.
39
SALAMI EN SPINASIESOUTTERT
Beskuitjiekors:
1 pak (200g) soutbeskuitjies – fyngedruk
90-140g botter – gesmelt
Vulsel:
100g (250ml) cheddarkaas – gerasper
100g salami – gekap + paar skyfies gehalveer
1 bossie spinasie – harde stingels verwyder, in repies gesny en gekook
Knippie neutmuskaat.
Basiese eiervlavulsel:
3 ekstra groot eiers – geklits
25ml koekmeelblom
1ml rooipeper
250ml melk
2-5ml mosterdpoeier
2ml sout
Verhit oond tot 180°C. Meng die soutbeskuitjiemrukkels en die botter en druk dit vas
in `n tertbord. Sprinkel die kaas op die terkors. Meng die gekapte salami en spinansie
en plaas bo-op die kaas. Strooi neutmuskaat oor. Pak die skyfies salami bo-op. Meng
die bestanddele vir die eiervlasou saam en giet oor die vulsel. Bak sowat 40 min. of tot
die eiervlasous gestol is.
PAELLA
25-50ml olie
2 uie in ringe gesny
1 knoffelhuisie – gekap
2 rooi of groen rissies – gekap
1 x 250g hoenderlewertjies
250g (375ml) rou rys
250ml kookwater
250g stokvis, ontvel en ontgraat en in blokkies gesny
4 tamaties, ontvel en in blokkies gesny
500g bevrose steurgarnale – effens ontdooi
1 blik mossels, ingemaak in water
12 swart olywe
Sout & Peper
Verhit die olie in `n groot plan en soteer die ui, knoffel en soetrissies daarin tot sag.
Voeg die hoenderlewetjies by en braai tot bruin van buite. Voeg die rys by en braai
effens. Giet ongeveer 250ml kookwater oor en prut totdat rys sag is. Voeg die vis en
die tamatie by voordat die rys heeltemal sag is. Voeg ook ekstra water by indien
nodig. Voeg die steurgarnale en mossels net voor opdien by en laat goed warm word.
Voeg die swart olywe by en meng goed. Geur na smaak met soud en peper – dien op.
GESOLDE KOMKOMMERSLAAI
1 pakkie groenjellie
250ml mayonnaise
190ml kookwater
65ml suurlemoensap
250ml gerasperde komkommer – dreineer in sif tot droog
½ gerasperde ui
Sout & peper
Los jellie in kookwater op. Voeg suurlemoensap en ui by. Laat effens stol. Roer
komkommer en mayonnaise deur. Laat stol tot styf. Garneer met dun skyfies
komkommer.
40
VENISON PATTY
Venison 7,5kg
Pork or Mutton (60% meat 40% fat) 2,5kg
Ice Water 2,5kg
Spices (Dry Wors) 1,0kg
Chopped Fresh Green & Red Peppers 0,050kg (50gm)
Peri Peri 0,010kg (10gm)
Weigh meat off as indicated.
Mince through 13mm plate
Mix spices with ice water and allow to hydrate.
Mix with coarsely minced meat.
Mince through 4,5mm plate
Form hamburger to size required By placing a plastic hamburger disc between each
burger, they will not stick to each other once refrigerated.
SOETSUUR BIEFSTUK
2 Heel rugstringe
Botter of margarien
Marinade:
6 Knoffelhuisies gekap
50mI Rosyne
5mI Droë mosterd
100ml Bruin asyn
15ml Suiker
2ml Tiemie
2 Uie gekap
150mI Appelkooskonfyt
10mI Sojasous
2 Lourierblare
5ml Varsgemaalde swartpeper
300ml Water
Braai gekapte uie tot goud van kleur, voeg ander bestandele by en laat prut vir 15 tot
20 minute. Verwyder alle senings en vliese van vleis. Sny 3cm biefstukdele, vlek oop
en versag (“tenderize”) met hammer. Sit vleis in marinade en los in yskas vir 1 tot 2
dae, roer 2 keer per dag. Braai in botter of margarien. Bedien met `n dik geroomde
sampioensous en aartappel skyfies.
WILDSBOUD
1 Matige groot wildboud (rooibok, ribbok, rietbok ens)
250g Varkspek repies (“streaky”)
Marinade:
5ml Fyn naaltjies
5ml Gemaalde swartpeper
10mI Sout
150ml Bruin asyn
100ml Tamatie sous
30ml Kookolie
10 Knoffelhuisies
2ml Fyn neut
15ml Fyn gebraaide koljander
10ml Suiker
100ml Worcestershire sous
Stop boud met spek en knoffelhuisies. Meng alle bestandele vir marinade saam, en
plaas wildsboud daarin. Plaas in yskas vir 2 tot 3 dae, en draai vleis daagliks.
Verwyder uit marinade en druk droog met papierhandoek. Braai wildsboud in verhitte
41
kookolie in `n swaarbodemkastrol tot bruin. Voeg verhitte marinade by en potbraai tot
vleis sag is. Bedien met gemengde groente en gebakte aartappels.
WILDSVLEIS MET KARRINGMELK
Sprinkel met wyn - 1 uur - gooi bloed af.
Gooi karringmelk oor - laat staan 2-3 ure.
Verhit olyfolie in pan en seël vleis vinning.
Sit in oondvaste bak, gooi vars karringmelk, sout en peper oor en bak.
MOSTERD ROOMPOT
1 groot Rooiboknek
250g Ontbyt spek of 3-4 Russiese worsies
4 huisies Vars gekapte knoffel
1 eetlepel Jenewer bessies (“Juniper berries”)
2.5ml Fyn naeltjies
2.5ml Fyn Koljander
Na smaak: Sout en growwe swartpeper
Mosterd Sous
12.5ml Suurlemoensap
250ml Mayonaise
125ml Suiker
3ml Sout
4-6 Uie
250g Pruimedante
1 groot blik Heel ontwaterde
sampioene
2.5ml Fyn neut
25ml Koekmeel
60ml Droë mosterdpoeier
250ml Warm water
125ml Wit asyn
Metode vir mosterdsous
Meng alles baie goed saam. Voeg by die mengsel en prut vir 10 minute voordat dit
opgedien word.
Metode vir Potjie
Stoom vleis in sodawater of gemmerlim met speserye en bessies tot gaar. Braai die
knoffel, spek of stukke russiese worsies saam. Voeg uie mengsel, pruimedante en
sampioene by ontbeende vleis. Kook stadig oor lae hitte tot pruimedante uit geswel is.
Voeg mosterd sous soos aangedui hierbo by vleis mengsel en prut vir 10 minute.
Moenie langer kook as wat nodig is nie.
Bedien warm of koud met slaai en potbrood.
42
BRAAI VAN WILDBIEFSTUK
Vir heerlike sagte wildsbokbiefstuk (“Steaks’)
500g Egte botter
Klein bottel Marmite
Smelt botter en marmite saam. Druk vleis droog met papierhanddoek en doop in warm
botter mengsel. Plaas in `n bak vir 2-3 ure. Moenie enige ander spesery of sout byvoeg
wanneer vleis gebak of braai word nie. Vir beter versagting, gooi van die oorblywende
botter mengsel bo-oor vleis en laat staan vir `n verdere paar ure. Die oorblywende
botter mengsel kan gevries word of dien as smeermiddel terwyl vleis braai.
VENISON BRAWN
Ingredients for 8 to 10 people:
Preparation time: 45 minutes, Cooking time: 3-4 hours, Soaking time: 1 hour, Setting
time: 6-8 hours
2 Pig or calf trotters, cleaned
500ml Water mixed with 60ml vinegar
4 Whole cloves
12 Peppercorns
15ml Salt
Crown bay leaf
1.5kg Sawn venison shin
15ml Whole coriander
12 Pimento’s
2 Medium sized onions, chopped
5ml Ground black pepper
1 Bay leaf
For garnishing: Hard boiled eggs and Gherkins
Soak the trotters and shin in vinegar water for 1 hour. Cover the prepared trotters and
shin with water and simmer until tender and the meat comes away from the bones
(about 3-4 hours). Remove a skin and bones and cut the meat into small pieces. Add
the spices (tied up in a clean piece of cheesecloth) and the onions, salt, pepper and bay
leaf and boil down, uncovered, until water is reduced and thickened (about 25
minutes). Remove the spices and bay leaf and skim off the fat. Decorate a mould with
slices of gherkin and hard-boiled egg - simply dip the slices of egg and gherkins in the
cooled gravy and glue to the inside of the mould. When quite set, spoon the brawn into
the mould and then allow the completed dish to stand in a refrigerator for about 6-8
hours to set.
BARBECUED WARTHOG RIBS
2 Tablespoons oil
1 Medium onion, finely chopped
1 Clove garlic, minced
400ml Tomato sauce
6 Tablespoons worcestersauce
1 Teaspoon mustard powder
2 Tablespoons brown sugar
1-2 Tablespoons cayenne pepper, or to taste
2 Tablespoons mexican salsa
¾ Teaspoons ground cumin
43
2 Tablespoons apple cider vinegar
¼ Cup dry white wine
2-3kg Warthog ribs
¼ Teaspoon ground coriander
1 Teaspoon liquid smoke
TO PREPARE SAUCE
In a saucepan add oil, onion and garlic, and saute’ until the onion is transparent.
Add all remaining ingredients, reduce heat and simmer for 15 minutes, stirring
occasionally. Remove from heat and set aside until you are ready to use it.
TO PREPARE RIBS
Place ribs in sauce and marinade for minimum 2 hours before use. Use the sauce to
baste with while cooking.
POFADDER
1 Venison heart (cut out all veins)
removed)
1kg Potatoes
1 Teaspoon ground black pepper
30ml Tomato sauce
2kg Venison liver (skins & veins
1kg Onions
30ml Worcester sauce
1 Dessert spoon BBQ spice
Fry onions and cook potatoes in water till soft. Cut heart, liver, potatoes and onions in
pieces and mix together. Add pepper, BBQ spice, worcester and tomato sauce. Mince
through 13mm plate. Fill into cleaned fat end (Vetderm or nersderm) but very loose,
otherwise it will burst open when frying.
Fry slowly over open fire.
Serve with “Roosterkoek”, “Pap” or potbread.
WILDSBOUD IN BIER
3kg Wildsboud
250g Varkspek of skaapstertvet
500ml Bier
50ml BBQ spesery
25ml Knoffelsout
30ml Botter
50ml Bruinsuiker
10ml Sout
3ml Grofgemaalde swart peper
Lardeer die boud met die spek of vet. Marineer die vleis in die bier vir 2 dae, draai
gereeld om. Verwyder die vleis uit die marinade en vryf droog. Braai die vleis bruin
in verhitte botter en voeg verhitte marinade en die res van die bestandele by. Prut vir
3-4 ure of tot die vleis sag is en sit voor.
My hart is `n toring sodat ek jou van ver kan sien kom.
44
GUINEA FOWL PIE
2 large Guinea Fowl
2 Finely chopped cloves of garlic
40ml Margarine
5 Whole cloves
250ml Wwhite wine
100mI Tumeric
200ml Fresh cream
25ml Garlic salt
Pastry dough
500ml Flour
200ml Margarine
2 large Onions
250g Diced bacon
Salt and pepper to taste
10ml Dry parsley
12.5ml Worcester sauce
5ml Curry powder
25ml BBQ spice
200ml Sour cream
5ml Salt
Clean the Guinea fowl and remove all feathers.
Cut into pieces. Cook pieces of Guinea fowl until soft, remove all bones and cut meat
into small pieces. Fry the onions, bacon and garlic together and add meat. Add all
flavouring ingredients and cook til meat it very soft. Add the cream and place into a
casserole dish. Roll out the dough to desired thickness and cover the meat. Brush the
dough with egg yellow and milk and bake until the pie crust is a lovely brown colour
Serve hot with vegetables and/or salad.
WILDSVLEIS MET SAMPIOEN- EN WYNSOUS
600g Wildsrugstring
1 Blokkie vleisekstrak
250g Gekapte uie
50ml Knoffelpoeier
30g BBQ speserye
1 pakkie Sampioensop
5ml Sojasous
50ml Mayonnaise
1 blikkie Gesnipperde sampioene
100ml Tamatiesous
300ml Water
200ml Droë rooiwyn
100ml Kookolie
Sout en peper na smaak
Skakel die oond op 180°C. Sny die vleis in blokkies. Verhit die olie en braai die vleis
vinnig bruin en daarna die uie. Plaas in oondskottel en gooi sout en peper na smaak
by. Meng die sampioene in. Maak `n sous van die res van die bestaandele en gooi booor. Sit deksel op en bak vir 2 uur. Vul met water aan indien nodig. Bedien met rys en
`n groen slaai.
BOBOTIE
1.5kg Minced meat (50% Venison/50% Pork)
2 Onions
1 large Slice of white bread
4 Eggs
5ml Tumeric
12.5ml Butter
250ml Milk
25ml Curry powder
5ml Salt
45
100mI Brown sugar
5 Crushed almond nuts
50ml Lemon juice
Soak the bread in the milk and then squeeze bread to remove excess milk (keep the
milk).
Fry the chopped onion in the butter in a large pan. Mix curry powder, salt, sugar,
tumeric, lemon juice and pieces of almond together and add this mixture to the fried
onion in the pan.
Mix the minced meat thoroughly with the milk-soaked bread. Blend in raw egg to the
meat and bread mixture. Add the meat/bread/egg mixture to the contents of the
frying pan and remove from stove. Transfer the mixture into a greased oven dish. Beat
the remaining egg with the milk and pour over the mixture. Decorate with slices of
lemon or bay leaves. Bake for 30-40 minutes.
BOSVELD-WILDSMEER
(12 porsies)
Sit hierdie voorgereg voor met bros Franse brood en suuruitjies.
1.6kg Wildsvleis met `n paar stukkies been, in 50mm blokkies gesny
900g Vet varkvleis soos lies, in 50mm blokkies gesny
20ml Sout
1ml Vars gerasperde neutmuskaat
2ml Gemengde speserye
5ml vars OF 1ml droë tiemie
2 Lourierblare
1 Knoffelhuisie, ongeskil en gekneus
Gesmelte varkvet of verhelderde botter
Plaas wilds- en varkvleisblokkies in oondkastrol, geur met sout, peper, neutmuskaat,
gemengde speserye, tiemie, lourier blare en knoffel. Voeg 400ml water by, verhit tot
kookpunt en roer deurentyd. Bedek met aluminium foelie en deksel en bak 3-4 uur in
`n voorverhitte oond by 160°C. Roer af en toe tot vet gesmelt en helder is. Vul
vloeistof met water aan om te voorkom dat vleis vas sit, maar moenie dat vloeistof
kook nie. Dreineer vleis en verwyder lourierblare en knoffel. Behou vet en laat afkoel.
VIok vleis en verwyder stukkies been.
Meng koue vet met vleis, proe en geur indien nodig. Skep in bakkies en druk stewig
vas om lugblasies te verwyder. Bedek met gesmelte varkvet of verhelderde botter en
bewaar tot 6 weke in `n koelkas. Laat minstens twee dae in koelkas ryp word voor
gebruik. lndien dit binne enkele dae geëet word, kan dit met kleefplastiek bedek word.
46
KOUE WILDSVLEISPOTJIES
Gebruik oorskietwildsvleis of veerwild en sit voor in klein potjies as smeer, of smeer op
vars brood.
250g Gaar wildsvleis soos veerwild, haas en stowewildsvleis, ontbeen en fyn gekap
125g Gladde maaskaas met uiegras
10ml Brandewyn of whisky
Sout en vars gemaalde swartpeper
Rooipeper
Meng vleis met die res van die bestanddele en laat `n paar uur staan om ryp te word.
GEBRAAIDE WILDSBOUD
2kg Wildsboud
5ml Minder fyn kruienaeltjies
20ml Bruinsuiker
2,5ml Peper
250ml Asyn
250g varkspek
20ml Koljander, gestamp
20ml Sout
1ml Fyn neut
Vee die vleis met `n klam doek af en verwyder die voorbeen. Sny die spek in lang
repies omtrent `n 6 mm dik en 5 tot 7 cm lank. Meng al die ander bestanddele goed.
Laat die spek in die mengsel van kruie en asyn lê. Stop die boud daarmee deur met `n
skerp mes diep snye in die vleis te maak, `n vinger in elke sny te steek om dit te rek en
dan `n stukkie spek daarin te druk. (As die repies spek bevries word is hulle styf en sal
makliker stop.)
Sit die vleis in `n diep skottel en gooi die orige asynmengsel daaroor. Laat dit 2 tot 4
dae lank in die mengsel lê en draai dit eenkeer om.
Haal die boud uit die asynmengsel, droog dit effens af met `n doek en braai dit in `n
pot. Voeg 125 tot 187ml soetwyn by 30 minute voordat dit klaar gebraai het. Sorg dat
daar nog `n bietjie vloeistof in die braaipot is as die wyn bygevoeg word, anders sal dit
`n bitter smaak kry as dit by die warm vet sonder vloeistof gevoeg word. Dien die vleis
met sous en kweperjellie op.
L.W. Dit sal nie nodig wees om die vleis met meel, sout en peper in te vryf voor dit
gebraai word nie. Indien verkies kan meer sout bygevoeg word terwyl dit braai.
In elke lewensituasie het ons
emosies,
gedagtes
en
behoeftes
wat uiteindelik ons optrede bepaal.
47
WILDSBOEREWORS
2.5kg Spek, om die helfte in 50mm-blokkies en baie klein blokkies gesny
10kg Wildsvleis, in 50mm-blokkies gesny
300ml Heel koljander, geskroei, gemaal en gesif
150ml Sout
25ml Gemaalde naeltjies
15ml Vars gerasperde neutmuskaat
750ml Asyn
250ml Worcestersous
Hou klein gesnyde spekblokkies eenkant en voeg 50mm-blokkies spek by vleis. Strooi
sepeserye oor spek-en vleisblokkies en meng goed. Bedek en laat oornag in `n yskas
om geur te ontwikkel. Maal vleis-en spekmengsel eers grof en dan fyner. Voeg klein
gesnyde spekblokkies, asyn en Worcestersous by, meng liggies en stop in derms.
Wenk: Laat word oornag in `n yskas staan en maak dit die volgende dag gaar.
LASAGNE (GROOT MAAT)
900g gemaalde beesvleis
6.2ml basiliekruit
12,5ml gedroogde orego
2 naeltjies
Worcestersous na smaak
280g groenlintnoedels
2 eiers
340-350g cheddarkaas – gerasper
50ml olie
2-3 huise knoffel – gekneus
12,5ml pietersielie – gekap
225g tamatiepasta
2 x 395g blikke geskilde tamaties
2 x 250g houers maaskaas met room
3ml droë mosterd
Stel oond op 180°C. Braai vleis stadig in olie. Voeg die kruie, tamatiepasta,
worcestersous en tamaties by. Prut vir ½ uur. Kook noedels, dreineer en voeg klein
bietjie botter daarby om te voorkom dat dit saamkoek. Meng maaskaas met die eiers
en mosterd.
Begin met laag vleis, helfte maaskaas, gerasperde cheddarkaas en dan noedellint. Bak
30 min. en laat staan in oond vir 30 min.
PERSKE KARRINGMELKDRANKIE
Meng saam in `n groot glas 1 koppie verkoelde karringmeld en `n halwe koppie
perskestroop. Voeg `n ¼t Angostura aromatiese bitter by en brsprinkel met neut.
KORSLOSE SOUTTERT
450ml melk
1 x 300g blik soutbeesvleis – gepluis
200g (500ml) gerasperde kaas
70g (125ml) koekmeelblom – ongesif
3 eiers geklits
1 ui – gekap
5ml elk: sout, mosterdpoeier en gedroogde pietesielie
2ml knoffelvlokkies
Stel oond op 180°C. Meng alles saam, skep in `n gesmeerde oondvaste bak en bak tot
gestol en ligbruin.
48
MIELIEBROOD
1 x 410g blik geroomde suikermielies
2 eiers – geklits
10ml bakpoeier
25g (30ml) botter/margarien
140g (200ml) mieliemeel
2ml sout
Stel oond op 180°C. Meng alles saam, skep in `n gesmeerde oondvaste bak en bak 1
uur.
KAAPSE VISBOBOTIE
1 dik sny brood
2 uie – gesny
15ml kerrie
Sout en peper
1kg visfilette, gaar en gevlok
2 eiers
250ml melk
15ml olie
10ml suiker
30ml asyn
30ml sultanas of pitlose rosyne
6 suurlemoen- of 4 lourierblare
Stel oond op 180°C. Week brood in melk en druk oortollige melk uit – behou die res
van die melk. Soteer ui in olieen voeg kerriepoeier, suiker, sout en asyn by, Bring tot
kookpunt. Voeg vis, sultanas en brood by. Meng. Skep in `n gesmeerde oondvaste.
Klits eier en oortollige melk en giet oor vismengsel. Steek blare in mengsel. Bak 45
min. of tot eier bo-op gestol het. Bedien met rys, gesnyde piesang en blatjang.
ROMANY CREAM POEDING
2 pakkies Romany Creams
Ekstra melk om koekies in te doop
500ml room + 125ml melk - meng saam
Stel oond op 180°C. Doop koekies in melk en pak in oondvaste bak. Gooi room bo-oor
en bak totdat koekies sag en sous dik is. Bedien met vla of ekstra room.
BROSBROOD (SHORTBREAD)
1k Maizena
300g botter (!!)
3k koekmeel
¾k strooisuiker
Stel oond op 180°C. Smeer of bespuit bakpannetjie, voer uit met bakpapier. Sif meel,
Maizena en strooisuiker saam en knie in die botter. Druk in bakpannetjie en bak 1 uur
tot effens bruin. Verkoel en sprinkel strooisuiker bo-oor.
49
GEVULDE BROOD
1 dag oue brood (nie vars brood nie)
500ml broodkrummels
500ml gaar, gemaalde, gegeurde vleis of ham of vis en fyngemaakte eier
250ml slaaisous of mayonnaise
37,5ml fyngekapte piekels
12,5ml blatjang
3ml sout
1ml peper
Deur die LENGTE van die brood – sny die boonste korsie 1cm dik af – hou eenkant
want dit gaan later as deksel dien. Hol die brood versigtig uit maar laat rondom die
wand van 1,2cm dik. Meng die broodkrummels met die ander bestanddele. Die
mengsel moenie te pap wees nie. Skep dit nou in die uitgeholde brood en druk effens
vas. Smeer die brooddeksel met botter en sit op. Draai toe in `n klam kaasdoek en laat
dit in die yskas syf word. Wanneer opdien, sny dik sny en bedien saam met groen
slaai.
GESTOPTE MURGPAMPOEN
1 groot jong murgpampoen
1 x 454g blik sardiens – gevlok en met broodkrummels gemeng, deur met sout en peper
Gerasperde kaas
Moet nie die pampoen skil nie. Sny die pampoen: in die LENGTE deur (= 2 helfte)
Haal die pitte uit. Vul die opening met die broodkrummels. Bedek die hele
oppervlakte met gerasperde kaas en bak in `n warm oond vir 40 min.
GEMMERVULSEL VIR RANDKOEK
1k goue stroop
½t fyn gemmer
½k room
1k kookwater
1t mielieblom
Meng stroop et kookwater en gemmer en kook saam. Meng mielieblom met koue
water en voeg by. Kook vir 3 min. Laat afkoel. Gooi in tertkors en laar goed koud
word. Versier met styfgeklopte room en kersies.
KOFFIEROOM NAGEREG
250ml sterk swart koffie
250ml ongegeurde joghurt
4t suiker
2e gelatien
4t brandewyn
Los gelatien op in koffie oor lae hitte. Gooi koffie in mengbak en roer joghurt in. Laat
net effens stol, gooi brandewyn en in. Klits mengsel tot skuimerig. Gooi in 4 glasies
en plaas in yskas om heeltemal te stol. Versier met geklopte room en gerasperde
sjokolade.
50
SŰPRA’S SE MANGOPOEDING
Sny 2-3 groot , soet mangos in plat skyfies. Sit in oondvaste glasbak.
Gooi 500ml goeie kwaliteit ongegeurde joghurt oor. Strooi bietjie bruinsuiker oor. Laat
oornag in yskas.
Volgende dag, rooi dik laat bruinsuiker oor en plaas onder „grill“ tot suiker
karamaliseer of gebruik `n “grand blow torcherige megeftetjie“.
Dis nam nam!!
(Het ookal geblikte pynappel stukkies en gesnyde piesang bygesit)
LEMOENPATAT OOR DIE KOLE
1 klein patat – goed afgewas – nie geskil nie
3ml lemoenskil – gerasper
20ml botter
Plaas die patat op `n stukkie tinfoelie wat groot genoeg is sodat die patat goed raarin
toegevou kan word. Maak `n snit in die patat en plaas die stukkie botter bo-op.
Springkel lemoenskil oor. Vou die tinfoelie goed toe en plaas die patat tussen die kole.
BRANDEWYNVULSEL VIR PANNEKOEK
65ml botter
125ml brandewyn
Gesnipperde kersies en neute vir versiering
65ml suiker
125ml room
Verroom botter en suiker tot mengsel spierwit is. Voeg brandewyn stadig (druppels
gewys) by en klits goed. Klits room tot dik en vou bottermengsel en kersies in.
BASIESE CRÊPE SUZETTE
4 eiers
3ml sout
100ml water
15ml gesmelte botter (gebruik egte botter)
250ml koemeelblom
200ml melk
40ml brandewyn
Klits eiers baie goed. Voeg koekmeelblom, sout en melk stadig by. Hou aan klits
totdat mengel glad en dik word. Voeg brandewyn, water en gesmelte botter by – hou
aan klits. Laat beslag staan vir 30 min.
Wanneer beslag geroer word, moet dit soos dun room vloei, indien nie, gooi `n klein
bietjie water by en roer deur.
Verhit `n klein pannetjie met `n bietjie egte botter. Gooi `n bietjie van die beslag in die
pan (soos vir pannekoek) en binne 1 minuute moet dit bruin aan die een kan wees, keer
om en braai die ander kant. Hou eenkant warm in pan met kookwater.
Om die heel beste uit die lewe te haal is `n keuse.
Dink en doen positief, en skep so jou kringloop van hoop.
51
AARBEI-RIESLING DRANKIE
400g (1 koppie) gewaste aarbeie
250ml lemoensap (vars uitgedrukte lemoensap word aanbeveel)
30ml suiker
1 bottel verkilde Riesling
Verpulp die aarbeie, lemoensap en suiker. Plaas deur sif (opsioneel) en verkoel. Om te
bedien, gooi die Riesling by die puree. Gebruik lang glase, vul met ys en gooi
aarbeimengsel stadig in. Versier met skyfie suurlemoen en plaas strooitjie in.
LEMOENVULSEL VIR CRÊPE SUZETTE
2 eiergele
30ml gekonsentreerde lemoensap
10ml suiker
125ml room
Klits eiergele en suiker goed saam tot dik en spietwit. Klits lemoensap in. Klits room
tot styf en vou my suiker in. Voeg skil by. Laat afkoel. Bedien by warm Suzettes.
Vulsel sal smelt en is loperig wat ideaal is.
Nataniël sê: “Nagereg hoef nie altyd hoofpyn, maagpyn, ongemak of uitputting
tot gevolg te hê nie. Ons is lank reeds verby die dae van drillende Babelse torings
en vla-bedekte moorde. Probeer `n slag iets ligs, visueel eenvoudig en verrassed,
iets wat ontplof van smaak. Nagereg moet verfris en vermaak, dit moet die
samesyn van vriende, familie of verliefdes op `n hoë noot afsluit“.
BRAAIVLEIS “BAKED BEANS”
1 x 410g Kook Baked Beans in tamatiesous
2ml droë mosterd
4 repe spekvleis – fyn gesnipper
50ml worcestersous
25ml bruinsuiker
65ml tamatiesous
50ml gepkapte ui
Stel oond op 180°C. Meng alles saam en gooi in oondvaste bak met deksel en bak vir
20 min. Verwyder deksel en bak verder vir 20 min. Kan `n dag voor die tyd gemaak
word. Bedien warm of koud.
ASPIEK HOENDER
1 hoender
2 blokkies hoenderaftreksel
3 eierwitte
2 e asyn
½ peper
Gevulde olywe
Aromat
1 liter water
1 ui – gekerf
1t sout
50g gelatien
1 groen en rooi rissie
52
Besprinkel hoender met Aromat en oonbraai tot gaar. Laat staan tot behoorlik
afgekoel. Gooi water in kastrol en voeg eierwitte, ui, asyn, sout en peper en gelatien
by. Kook mengsel en klits aanhoudend totdat dit kook. Syg mengsel deur gaasdoek en
plaas in yskas. Laat staan in yskas tot mengsel effens verdik. Garneer hoender met
olywe en soetrissies. Giet aspiekmengsel stadig en versigtig oor hele hoender. Plaas
hoender in yskas totdat aspiekmengsel gestol is.
ONGEWONE SJOKOLADEKOEK
570ml koekmeel
25gr kakao
250ml mayonnaise soos Miracle Whip
5ml vanilla geursel
285 gr suiker
5ml koeksoda
250ml koue water
Stel oond op 180°C. Sif droë bestanddele saam – voeg mayonannise en water by.
Klop 2 minute lank. Gooi in gesmeerde ringpan en bak vir 35 min. of tot toetspen
skoon uitkom.
MAALVLEISPAKKIE IN KOOLBLARE
1 koolkop
Olie, sout en peper
1 ui – gekerf
500g maalvleis
1 eier – liggies geklits
5ml elk: gemaalde kaneel, gemaalde koljander en gemmer
2ml rooipeper
15ml tamatiesous
45ml sultanas of korente
1 blokkie hoenderekstrak opgelos in 200ml kookwater
Stel oond op 180°C. Verwyder versigtig 8 tot 10 van die liggroen binneste blare van die
koolkop (nie die buitenste blare nie). Blanseer in kokende water vir 2 min. en dreineer.
Meng res van die bestanddele. Vorm 8 – 10 balletjies en plaas elkeen in n blaar. Moet
nie te veel maalvleis gebruik sodat dit bo en onder uitpeul nie. Rol en vou toe kante
toe en maak vas met tandestokkie. Pak balletjies styf teenmekaar in oondbak – gooi
hoenderekstrak oor en bak vir 45 minute. Bedien met geelrys.
DRUIWE VERRASSING
250g elk: swart en wit druiwe in die helfte gesny en pitte verwyder
375ml appelkoos joghurt
3 eierwitte
Skep joghurt in bak. Klits eierwitte tot styf en vou by joghurt in. Meng druiwe en
joghurt en skep in glase. Versier met druiwe en sjokelade.
Lag is pure energie en vul die lewe se ruimtes
met positiewe vibrasies. Sarie, Maart `05
53
HOENDER MET SOUT-SUUR SOUS
Besprinkel hoenderboudjies met Aromat, doop in geklopte eier, besprinkel met
meelblom of broodkrummels en braai goudbruin in warm olie.
Sous:
1k pynappelblokkies
½k asyn
¾k water
1 soetrissie (rooi/geel) in stukkies gesny
¼k bruin suiker
1e heuning
Verdik 2 eetlepels mielieblom gemeng met ¼k water. Meng bestanddele saam in n
pan en bring stadig tot kookpunt. Roer gedurig en as did begin kook, roer mielieblom
in. Roer tot dik en gaar. Gooi oor hoenderboudjies en bedien.
GESONDE GOU-GOU BROOD
500ml volkoring meel
250ml koekmeel
50ml bruinsuiker
80ml sonneblomsaad
200ml rosyne
50ml sesamesaad
5ml sout
8ml koeksoda
1 eier geklits
500ml karringmelk of melk of Bulgaarse joghurt
Stel oond op 180°C. Meng alles saam, skep in gesmeerde broodpannetjie en bak 1 uur
tot gaar.
LEMOEN IN JENEWER
12-16 heel naeltjies
150g suiker
1 groot lemoen
1 bottel Gin
Steel naeltjies in lemoen. Gooi suiker en lemoen in vrugtefles. Vul bottel met Gin en
verseëll. Skud bottel, laat onderstebo staan. Elke dag skud bottel en keer om totdat
suiker opgelos is. Bêre vir 3 maande op koelplek. Verwyder lemoen en syg vloeistof
deur gaasdoek. Gooi in likeurbottel, bedien en skink soos die lus jou pak!!
Dinge van die hart: Die hart was deur al die eeue heen in alle kulture `n belangrike
simbool. In die literatuur en kuns word daarna verwys as die kern van lewe, die
bron van intellek, wil, moed, gevoelens en emosies. Die antieke Egiptenare het met
die balseming van `n lyk alle organe behalwe die hart verwyder. Dit was vir hulle
ondenkbaar dat daar `n lewe na die dood kon wees sonder die belangrikste bron van
lewe, die hart. Dit was vir die hartpionier dr. Chris Barnard interessant dat die
Bybel meer as 300 keer verwys na die hart. Volgens hom het die hart vir ons soveel
betekenis omdat dit die enigste orgaan is wat direk op spanning of emosies reageer.
As ons kwaad, bang of opgewonde is, klop dit harder en vinniger.
54
KERRIEHOENDER (ONFEILBAAR!)
Rol 2kg hoender stukkies in die volgende mengsel:
150gt koekmeel
20ml suiker
5ml hoender speserye
Aromat, sout en peper
Plaas vleis in oondskottel en gooi die volgende sous oor:
500ml water
150ml tamatiesous
150ml chutney
50ml worcestersous
1 pak wit uiesoppoeier
Stel oond op 180°C. Skep vleis in oondbak met deksel en bak tot gaar. Haal deksel af
en bak bruin en sous verdik is.
MIKROGOLF
Bedek met kleefplastiek, steek 2 gaatjies bak vir 20 min. op hoog en dan weer vir 20
min. op medium Bedien met rys, pasta of kapokaartappels.
MILJOENÊR PATATS
6 patats
50ml stroop
250ml room
150gr bruinsuiker
½ pak Marshmellows - gesnipper
Pakkie gemmerkoekies – fyn gedruk
Kook patas in soutwater tot amper gaar. Meng suiker, stroop en room. Pak lae patats
en koekies, gooi suikermengsel oor. Bak in matige oond tot sous dik word.
MAKLIKSTE VIS OOIT !
800gr gevriesde stokvis (hake) waarvan die velle verwyder is
250ml suurroom
250ml melk
1 pakkie wit uiesoppoeier
Aromat
Gerasperde kaas en pietersielie vir bo-oor
Stel oond op 180°C. Pak vis in gesmeerde 4-kantige bak. Meng room, melk en
soppoeier. Sprinkel Aromat oor en gooi melkmengsel oor. Bak 35-40 min. tot vis gaar
is. Gooi dik laag gerasperde kaar bo-oor en bak weer vir so 8-10 min.
ADVOKADOROOMSOP
2 groot ryp advokados – in blokkies gesny
20ml suurlemoensap
Knippie uie sout
250ml hoenderaftreksel
250ml vars room
Varsgemaalde peper
Verpulp advo, meng met aftreksel en suurlemoensap. Voeg room , sout en peper by.
Plaas in yskas tot goed koud. Bedien met `n skeut vars room en sprinkle varsgemaalde
peper oor.
55
PYNAPPELBROODJIE
420g (750ml) bruismeel
6g (75ml) botter/margarien
1 eier – geklits
pynappel
100ml ingedampte melk
Versiersel:
130g (250ml) versiersuiker
2ml pynappelgeursel
2ml sout
100g (125ml) strooisuiker
1 x 410g blik fyngemaakte
25ml kookwater
Knypie sout
Stel oond op 190°C. Smeer `n broodpannetjie van 23x13x7cm. Sif bruismeel en sout
saam.
Vryf botter of maragrien in met vingerpunte tot dit lyk soos fyn
broodkrummels. Roer strooisuiker by, dan die eier en heel laaste die pynappel en
ingedampte melk. Skep deeg in die pannetjie en maak dit gelyk bo-op. Bak sowat 1
uur tot gaar. Keer uit op draadrakkie en laat goed afkoel. Sif die versiersuiker in `n
bakkie, voe kookwater, geursel en sout by en klop goed totdat dit romerig en glad is
gooi die versiesel oor die broodjie, versprei dit oral en laat dit egalig afloop.
NAARTJIE YSKASTERT
1 voorafbereide tertkors (Tennisbeskuitjies)
225ml sterk Rooibostee
25ml gelatien
1 x 410g blik Naartjie of Mandaryn skyfies – gedreineer behou die stroop
12,5ml suiker
12,5 mielieblom
397g karringmelk
100m suurlemoensap
250ml maaskaas
125ml room
Vanilla geursel
Los gelatien op in warm tee. Verhit stroop. Meng suiker en mielieblom en roer by
stroop – verhit tot dik en verkoel mengsel. Meng karringmelk en suurlemoensap, voeg
by teemengsel en voeg maaskaas by. Vou room in en gooi vanilla by. Skep vulsel in
tertkors laat effens stol. Versier met vrugte en laat verder stol. Net voor opdien, gooi
stroop versigtig oor.
BOBOTIE
Kerriesous
1 groot ui
15ml of minder kerriepoeier
15ml sterk blatjang
15ml kookwater
Bobotie
1 sny witbood
500g gaar gemaalde vleis
250ml kerriesous (sien Kerriesous bo)
15ml sooneblomolie
30ml asyn
15ml appelkooskonfyt
125ml melk
5ml sout
56
Stel oond op 180°C. Kap ui fyn – braai in olie tot ligbruin, roer kerriepoeier by en braai
effens. Voeg asyn, blatjang, appelkooskonfyt en kookwater by en laat sous paar minute
kook. Week brood in melk – druk die meeste melk uit en maak fyn en meng met die
vleis, sout en kerriesous. Klits eiers saam met die melk wat uit die brood gedruk is en
voeg `n knypie sout by. Plaas vleis in dieperige oondvaste bak. Giet die eiermelk oor
en steek suurlemoenblare tregtervormig hier en daar in. Bak totdat eiermengsel gestol
het en begin verbruin. Bedien met geelrys en blatjang.
KAMMAKREEF MET HOENDERVLEIS
2kg hoendervleis
Kook saam tot gaar. Laat afkoel, verwyder
5ml sout
Bene en sny in klein stukkies.
5ml asyn
500ml water
5ml worcestersous
5ml hoenderspeserye
Sous:
250ml mayonnaise
5ml worcestersous
1 ui – gekap
125ml tamatiesous
5ml brandewyn
1ml tabascosous
Sout
Meng alles saam en plaas in yskas
tot goed koud.
Meng vleis en sous en marineeer vir 1 uur. Wanneer Benodig, skep op slaaiblare,
garneer met pietersielie en suurlemoenskyfies.
Variasie:
ontpit paar swart druiwe, sny in helfte en meng liggies by net voor
opdiening.
WAATLEMOEN EN RYSSLAAI
500ml gaar rys
1 spanspek (groen)
410g blik appelkoos halwes
250ml putlose rosyne
skil)
2 wortels – gerasper
1 groot soetrissie – ontpit en gekap
Kruisement vir garnering
1 spanspek (oranje)
¼ waatlemoen
1 groot pynappel – in blokkies gesny
1 komkommer – in blokkies gesny (met
125ml mayonnaise
15ml kruisement – gekap
Slaaiblare
Meng rys, wortels, soetrissie, rosyne, komkommer en pynappel. Voeg gekapte
kruisement by mayonnaise en vou in rysmengsel. Rangskik skoon, droë slaaiblare op
slaaibord en skep mengsel in middel. Sny appelkooshalwes in kwarte. Maak balletjies
van spanspek en waatlemoen, meng liggies met pynappel en skep rondom rysslaai.
Garneer met kruisementtakkies.
57
STAMPKORING VERRASSING
250ml stampkoring
skaapboudvleis
1 pynappel, geskil en in blokkies gesny
350ml vrugteblatjang – sterk indien verkies
375ml
koue,
gaar
fyn
gesnyde
1 soetrissie – ontpit en fyn gekap
200ml mayonnaise
Gegeurde sout, tafelsout, peper en rooipeper na smaak. Kook stampkoring in groot
kastrol met baie water tot gaar (spoel paar keer af met koue water, voeg kookwater by
en kook weer). Drieneer gaar stampkoring – dit moet los en korrelrig wees. Meng met
res van bestanddele, plaas in yskas tot Benodig.
MACARONI-MELKKOS
250ml macaroni-stukkies
60ml witsuiker
50ml vlapoeier
Kaneelsuiker
1 liter melk
5ml sout
25ml botter of margarien
Kook macaroni-stukkies volgens aanwysings – dreineer. Verhit 950ml van die melk in
kastrol met dik boom, tot kookpunt. Voeg suiker en sout by. Meng die vlapoeier met
oorblywende 50ml melk tot pasta. Roer dit by die kookmelk. Verlaag hitte, roer die
macaroni by, sit kastroldeksel op en laat prut. Roer botter/margarien by en strooi
kaneelsuiker by. Sit warm voor.
UIE-EN-ROOM AARTAPPELGEBAK
5-6 medium aartappels
250ml room
Sout & peper
Stel oond op 180°C. Skil en kook aartappels tot NET gaar. Sny in dikkerige skywe en
pak in gesmeerde oondvaste bak. Sprinkel peper en bietjie sout oor. Meng room en
soppoeier en giet stadig oor aarappels, skud bak effens sodat room tussen die skywe
aartappels kan inloop. Strooi kaas oor en bak 30 minute totdat gereg geset en ligbruin
is.
TARENTAAL MET BOSVELDSOUS
(Met erkenning aan Dr Theo Kleinhans)
(Ons het u mos vertel van die beoogde Elandtak resepteboek)
Elke jaar kook seuns David en Jannie vir ons die lekkerste Tarentaal wat `n boerseun
kan hoop om in die bos te eet. Effens taai, maar so smul-lekker soos kan kom. Probeer
net dat hy so drie dae in die koelkamer hang, voor die dis voorberei word …
Bestanddele Benodig: een Bosveld Tarentaal (los maar die baksteen voor u die
Tarentaal wil weggooi) …
58
2 groot uie, grof gerasper: buite gedoen of die oë brand
1 tot 2 groot wortels, grof gerasper
2 tot 3 geskilde en fyngekapte tamaties
pakkie wit of bruin sampioene (verkieslik bruin)
3 tot vier repe spek (Aldays se slaghuis het altyd)
60g botter & 500ml ‘stock’ (vleisaftreksel)
klein blikkie tamatie puree (vir daai ekstra smaak)
125 tot 150ml droë wit of rooi wyn
`n koppie Port (Rooi Muskedel, OBS of dergliks)
15ml koekmeelblom (flouer soos Ouma dit noem)
sout en peper na smaak (nie te veel nie)
kruie na smaak (David sê moer-by is reg)
Trek die Tarentaal se PJ’s uit. Skakel my as u nie weet hoe nie. Die hele vel kom saam
met vere en alles af. Haal dan die binnegoed uit en was af met asynwater. Sit in `n
platbodem plurale pot. Rooster hom so vir 20 tot 30 minute in `n middel-verhitte oond
van so 220û.
Laat afkoel en sny in stukkies. Soteer die uie saam met die wortels, spek en botter
(doen dit stadig) en roer die meelblom by. Voeg dan die restant van tamaties, puree,
wyn en stock by terwyl u dit tot kookpunt bring. Voeg die sout, peper en kruie by en
prit stadig vir 60 tot 75 minute. Maak net nou en dan oop om te sien hoe sag die vleis
is, anders kook dit alles te fyn.
Gooi alle oortollige vloeistof af, voeg die Port en sampioene by en met deksel op, prut
stadig vir `n verdere 10 tot 15 minute. As u piesangs en lemoene het, kan u so drie
piesangs en twee lemoene fyn sny en inroer by die kooksel. Los die deksel op en laat
eenkant staan in die warm as vir 15 tot 20 minute (pas net op vir aanbrand) .
Bedien met varsgebakte bierbrood of slappap as korsbasis. Dit is so lekker soos wat
Ouma Kiewiet se kos altyd by die huis gesmaak het, net met daardie tikseltjie ekstra
bosveld smaak by … ryk en lekker.
BUSHVELD POTJIE-PIZZA
(With acknowledgement to Sue van Zyl)
1 Frozen Pizza dough Thawed
1 sm. pkg. Sliced Pepperoni
1 sm. Red Bell pepper Diced
1 sm. Purple onion Diced
Black Olives
1 Cup Mozzarella cheese Shredded
1 Small jar Pizza sauce
1 sm. pkg. Sliced ham
1 sm. Bell pepper (green) Diced
½ Cup Mushrooms Sliced
¼ Cup Pineapple chunks
Spread pizza dough on 12-inch pizza pan. Add sauce, pepperoni, ham, peppers,
onions, mushrooms, black olives, pineapple chunks, and mozzarella cheese to taste.
Place pizza in No.4 or 5 potjie, cover lid, and cook on medium ashheat with a few
added coals on top. Cook until dough is done and cheese is melted. Mix and Match
any ingredients for your bospizza. Serve & enjoy
59
OM DIE SWARTPOT - BLESBOK WILDSROL
(Met erkenning aan Tommy Masure)
1 Ontbeende blesbokrib, vryf vleis in met sout
Marinade:
125ml Asyn
125ml Sjerrie
12.5ml Tamatiesous
12.5ml Seledery
1ml Peper per 1kg vleis
125ml Olie
12.5ml Worcestersous
1 Gekerfde ui
5ml Sout per 1kg vleis
Metode:
Plaas rib, vel na onder, op broodbord
Stop rib met:
250g Spekrepe
Gedroogde appelkose
500ml Gegeurde maalvleis
Rol rib toe en bind vas.
Marineer vleis oornag – behou marinade vir latere gebruik. Bak in toe pan teen 200°C
(30 min vir elke 500g vleis). Sif marinade en giet oor vleis – bak oop tot bruin.
WILDSFRIKADELLE
(Met erkenning aan Tommy Masuret)
1kg wildsmaalvleis
500g gemaalde skaapstert vet
3 rou aartappels
2.5 ml fyn naaltjies
15ml kerriepoeier
15 ml suiker
5 ml koljander
25ml asyn
5 ml sout
1 ml peper
2 uie in skywe gesny
12.5 ml botter
250 ml beesvleisaftreksel
12.5 ml blatjang
Voeg droe bestandele, asyn en blatjang by vleis werk deur en maak bolletjies. Braai
uie met botter in swartplatboom pot tot bruin. Plaas vleis bolletjies in swartpot, gooi
vleis aftreksel by en prut oor stadige hitte tot gaar. Eet te lekker!
BLESBOK WILDSROL
(Met erkenning aan Tommy Masuret)
1 Ontbeende blesbokrib, Vryf vleis goed in met sout
Marinade
125ml Asyn
125ml Sjerrie
12.5ml Tamatiesous
12.5ml Seledery
1ml Peper per 1kg vleis
125ml Olie
12.5ml Worcestersous
1 Gekerfde ui
5ml Sout per 1kg vleis
60
Metode:
Plaas rib vel na onder op broodbord
Stop rib met:
250g Spekrepe
Gedroogde appelkose
500ml Gegeurde maalvleis
Rol rib toe en bind vas. Marineer vleis oornag – behou marinade vir latere gebruik.
Bak in toe pan teen 200°C (30 min vir elke 500g vleis). Sif marinade en giet oor vleis bak oop tot bruin.
PHEASANT WITH WILD RICE
(With acknowledgement to Sue van Zyl)
Bacon keeps pheasant moist in this hearty meal.
Pheasant Ingredients:
3 tablespoons butter
2 (1 ½ to 2-pound) pheasants, split in half
2 teaspoons finely chopped fresh garlic
Rice Ingredients:
½ kg thick sliced bacon
3 cups cooked wild rice
1 cup frozen pearl onions
1 cup red wine or apple juice
4 medium (2 cups) carrots, sliced 1-inch
Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; stir in garlic. Place
pheasants, skin-side down, in skillet. Cook over medium heat, turning occasionally,
until lightly browned (8 to 10 minutes). Remove pheasants; set aside.
Lightly brown 8 strips bacon in same skillet; remove from pan. Set aside.
Cut remaining bacon into 1-inch pieces. Place in same skillet; cook until crisp (8 to 10
minutes); remove from pan. Pour off bacon drippings. Add wine to skillet; cook,
scraping pan occasionally, 2 to 3 minutes.
Combine bacon pieces, rice, carrots and onions in ungreased 13x9-inch baking pan.
Place pheasants, skin-side up, on top of rice. Place 2 strips of lightly browned bacon on
each pheasant half; pour wine mixture over pheasants and rice mixture. Cover with
aluminium foil; bake for 1 to 1 ¼ hours. Uncover; continue baking for 25 to 35 minutes
or until pheasants are fork tender and bacon is browned.
MAKLIKE PASTEIKORS
500ml ongesifte koekmeelblom
5ml sout
125ml sonneblomolie
15ml bakpoeier
250ml melk
2 eiers
Stel oond op 180°C. Sif koekmeel, bakpoeier en sout saam. Klits eiers, melk en
sonneblomolie saam. Maak holte in die meelmengsel en gooi die vloeistof stadig
daarin. Meng baie goed met houtlepel tot slap deeg. Smeer groterige oondvaste bak
en smeer die helfte van die deeg met `n houtlepel op die boom van die bak. Skep enige
61
gaar vleis, vis of groentevulsel bo-op en bedek met die res van die deegbeslag. Bak
pastei sowat 30 minute tot goudbruin. (Variasie: sien resep vir Klein pasteitjies)
KLEIN PASTEITJIES
Stel oond op 180°C
Smeer `n diep muffinpan. Skep eetlepelvol van die pasteideeg in elke holte gevolg
deur enige gaar vulsel, druk vulsel baie liggies met `n lepel in die deeg in. Bak 20
minute tot gaar. Heerlik saam met braaivleis of as `n smaaklike happie as gaste
onverwags opdaag.
RUSSIESE SLAAISOUS
¼k suiker
½t selderysout
2½ eetlepels worcestersous
1k slaaiolie
¼k gerasperde ui
3 eetlepels water
½t paprika
1k asyn
1k tamatiesous
Kook die suiker en water totdat dit drade trek (232°F of 110°C). Koel af. Meng die
orige bestanddele – klits die stroop by en laat afkoel. Maak 2 koppies slaaisous.
(Bedien met Kaspiese slaai, resep hierna)
KASPIESE SLAAI
1 slaaikop – skeur in blokkies
gesny
1 ui – gekerf
1 x 113g blik sampioenstukkies
6-8 klein gaar gekookte beetjies
1 komkommer (met of sonder skil) in skyfies
2 x 200g blikkies Tuna – gedreineer
3 hardgekookte eiers – in skyfies gesny
Meng slaai, komkommer en ui in slaaibak. Stapel die Tunavis in die middel. Rangskik
die sampioene en eier rondom die vis. Versier met klein gekookte beetjies.
KERRIEPERSKES
1 groot ui – gekap
Sout en peper
25ml sonneblomolie
25ml wit asyn
1 x 410g ingelegde perskehelftes – gedreineer
Braai ui in sonneblomolie tot sag. Voeg kerriepoeier by en braai liggies. Voeg asyn,
sout en peper by, roet goed, bedek en laat prut sowat 5 minute oor lae hitte. Voeg
perskehelftes by en prut verder vir 5 minute. Sit voor saam met enige vleisgereg.
62
GEKOOKTE MOSTERD
4 eiers
Klits baie goed saam en
6t droë mosterdpoeier
kook tot gaar
10 eetlepels suiker
½t sout
¾k asyn
FRIKKADELLE
3 snye witbrood
1kg gemaale beesvleis
5ml gemaalde neutmuskaat
Knypie gemaalde kruinaeltjies
Bietjie kookolie
125ml melk
10ml sout
5ml gemaalde koljander
Bietjie koekmeelblom
Week die hrood in die melk en maak dit fyn. Meng dit met die maalvleis, sout,
neutmuskaat, koljander en kruinaeltjies. Vorm groterige frikkadelle. Rol elke frikkadel
in koekmeelblom en braai dit dan in n swaarboompan in vlak, warm kookolie tot
bruin. Skep die frikkadelle in n groot oondvaste bak. Skep die sous van jou keuse oor
en sit `n deksel op of bedek die bak met aluminium foelie. Bak sowat 30 minute in `n
voorverhitte oond by 180°C. Lewer sowat 15 frikkadelle.
Gemmersous:
Die sous kan met sukses gehalveer word. As jy haastig is, hoef jy die frikkadelle nie
vooraf bruin t braai nie, maar kan jy die gemmersous direk oor die rou frikkadelle gooi
en bak.
100g (12) gemmerkoekies in stukkies gebreek
100g pitlolse rosyntjies
60ml tamatiesous
60ml asyn
60ml bruinsuiker
60ml kookolie
Meng al die bestanddele vir die gemmersous goed saam. Gooi dit oor die frikkadelle en
bak dit 30 minute met n deksel op in voorverhitte oond.
Vrugtesous:
1 blikkie (410g) appelkooshelftes
Dreineer – behou die stroop
1 blik (410g) pynappelstukkies
1 groot tamatie, geskil en in skywe gesny
1 groot uit, geskil en in ringe gesny
50ml mielieblom
10ml worcestersous
5ml sojasous
Sout, peper en aromat na smaak
Rangskik die appelkooshelfte, pynappelstukkies, tamatieskywe en uieringe op die
frikkadelle in n groot oondvaste bak met n deksel. Meng die stroop van die vrugte met
die mielieblom, worcestersous, sojasous, sout, peper en aromar. Gooi dit oor die
frikkadelle en vrugtebolaag. Sit die deksel op en bak 30 minute by 180°C. Sit voor met
rys.
Jou tyd is min en juis hierin lê die kosbaarheid van jou bestaan –
elke dag en elke oomblik. Sarie – Maart ‚05
63
KORSLOSE SOUTTERT
1 pakkie bacon – snipper
Braai saam
1 klein polonie – gekerf
1 klein pakkie Weense worsies – gesny
250 gerasper Cheddarkaar
2e gekapte ui
2e gekapte groenrissie
1k melk
Meng saam
1t mosterd
2t pietersielie – gekap
2 eiers
2e meelblom
Gooi vleis in gesmeerde oondvaste bak, gooi melkmengsel oor en bak by 180°C tot
gaar. Gooi ekstra kaas bo-oor net voor dit uit die oond kom.
LAGIE SLAAI
1 slaaikop – gewas en gedroog
½ groen rissie – gekap
1 pak bevrore ertjie (± 300g) – gekook en gedreineer
375ml mayonnaise + 250ml suiker – meng saam
100gr gerasperde Cheddarkaas
gekap
1 seldery stingel – gekap
Klein uit – gekap
5 repies bacon – bros gebraai en
Breek slaai in klein stukkies en plaas onderin bak. Sprinkel seldery, groen rissie en ui
oor. Rangskik ertjies bo-oor. Gooi mayonnaise en suikermengsel oor. Skrinkel kaas
en dan bros bacon oor. Verkoel.
PANNEKOEK (FLATERVRY GEWAARBORG!!)
3k meel + 1t sout - meng saam
3 eiers
1/8ste k asyn
¼k olie
¾ liter water
Klits goed saam en voeg by meel
Laat mengsel ± ½hr staan. Net voor jy dit bak – voeg 2t bakpoeier en ½ liter water by –
klits weer goed saam.
Eers na ontbering kom daar waardering.
64
VISVINGER PASTEI
30ml olie
4 tamaties – gekap
20ml Wellington’s Sweet Chilly Sous
1 pakkie sampioenroomsoppoeier
4 uie – gekap
1 hoender blokkie
1 pak gevriede visvingers
250ml var room
Verhit oond tot 180°C en spuit oondpan met Cook `n Spray. Verhit olie en braai uie en
tamatie, voeg hoenderblokkie en Sweet Chilly sous by. Plaas visvingers in bak, gooi
helfte van tamatie en uie bo-oor. Meng soppoeier , room en die res van die
tamatiemengsel en gooi oor vis. Bak 25 minute - gooi kaas oor en bak nog 5 minutes.
CREAMY PRAWN CURRY
(With acknowledgement to Mary-Ann Rebula)
1000 gram(s) headless prawns shelled, deveined and cleaned
1 teaspoon(s) turmeric powder
2 cup(s) onion paste
2 teaspoon(s) ginger paste
2 teaspoon(s) red chilli paste or powder
4 bay leaves
2 pieces cinnamon
8 each of cloves and green cardamoms
4 cup(s) coconut milk
4 tablespoon(s) ghee(clarified butter) / butter
salt to taste
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep
aside for 5 minutes.
Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns
briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves,
cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry
on medium heat for about 4 minutes or till the paste is browned. Add the red chilli
paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low
heat for about 3 minutes. Mix in the remaining ghee (clarified butter) and cover tight
for a little while.
TIPS: Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can
be substituted with any cooking oil, although that may not result in as flavorful a dish.
Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However,
it is important that it be of a fresh date.
Serve hot with: plain boiled rice.
Trust in the Lord with all your heart;
do not depend on your own understanding.
65
TUNA CURRY
450 grams (about 18 oz.) tuna in oil
1½ cup(s) grated coconut
1½ teaspoon(s) garlic chopped
1½ teaspoon(s) ginger chopped
6 green chilli(es) chopped
1½ onion(s) chopped
1½ teaspoon(s) coriander powder
¾ teaspoon(s) turmeric powder
3 teaspoon(s) red chilli powder
1½ tablespoon(s) tamarind paste
1½ sprig(s) curry leaves
¾ cup(s) water
salt to taste
Make a coarse paste with coconut and the rest of the ingredients, except tamarind
paste, water and curry leaves. Add very little water while grinding if required. Remove
the paste into a pan. Add the water, tamarind paste and curry leaves. Mix well and
bring to a boil.
Open the tuna can(s) and drain off the oil. Add tuna to the gravy in the pan. Cover and
cook for about 8 minutes or till the tuna is cooked and coated with the gravy.
TIPS: This curry is supposed to be spicy and tangy. However the amount of chillies
and tamarind can be reduced or increased as desired. Fresh tuna will taste very good
in this recipe.
SPICY PRAWN RICE
gram(s) headless prawns shelled, deveined and cleaned
1 teaspoon(s) turmeric powder
2 teaspoon(s) each of coriander and red chilli powder
2 teaspoon(s) cumin seeds
2 large onions - chopped
8 bay leaves
4 cup(s) long-grain rice, preferably Basmati
8 cup(s) hot water
Grind to a fine paste:
2 teaspoon(s) cinnamon pieces
4 green chillies chopped
4 cloves
water required to grind the paste
salt to taste
2 tablespoon(s) chopped ginger
8 green cardamoms peeled
salt to taste
2 tablespoon(s) ghee(clarified butter) / butter
Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat
for about 3 minutes. Remove the prawns with a slotted spoon onto a plate.
Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped
onions and saute till they are golden brown. Add the rice, the ground paste, turmeric,
red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot
water. Bring to a boil and simmer on low heat for about 24 minutes or till all the water
has evaporated and the rice is cooked but firm.
TIPS: The prawns need not be of a big size for this dish. Basmati is an aromatic longgrain rice variety. Any other long-grain rice would do as well.
66
CUCUMBER IN YOGHURT
North Indian Vegetarian
3 teacup(s) cucumber finely chopped or grated
6 teacups yoghurt lightly beaten
3 teaspoon(s) of cumin powder
1½
tablespoon(s) finely chopped
coriander leaves
1½ small onion(s) very finely chopped
3 green chilli(es) finely chopped or crushed with salt
salt and sugar to taste.
Season the lightly beaten curds with salt and sugar. Sprinkle salt over the grated /
chopped cucumber and keep aside for about 13 minutes. Now, gently squeeze the
water out from the cucumber. Then, mix the cucumber into the yoghurt along with the
chopped onions, coriander leaves and green chilli(es). Keep refrigerated till needed.
Just before serving, sprinkle cumin powder all over the raita.
TOUM (Garlic purée) LEBANESE
Way 1:
¼ cup lemon juice
7 cloves garlic, peeled and crushed with a dash of salt
5 cubes potatoes, fried until tender
½ tspn salt
Way 2:
¼ cup lemon juice
1 head of garlic, peeled and crushed
½ cup olive oil
½ tspn salt
½ cup olive oil
PREPARATION:
Way 1:
Mash potatoes finely in a bowl. Process mashed potato with garlic, oil, lemon juice,
and salt until smooth and thick. Serve in small bowls next to grills.
Way 2:
Process crushed garlic with oil, lemon juice, and salt until smooth and thick.
Pour in bowls and serve next to meat and chicken.
TOASTED BREAD SALAD
½ Lebanese round bread (pitta), toasted
3 medium firm tomatoes, washed and chopped
3 slender cucumbers (250g), washed and chopped
3 medium radishes (250g) (1 cup), washed and chopped
4 spring onions, washed and coarsely chopped
1 medium onion (¼ cup), roughly chopped
½ cup lemon juice
67
2 cloves garlic, crushed with a pinch of salt
½ teaspoon dried mint
2tablespoonsvinegar
½ cup olive oil
Break toasted bread into small pieces and keep aside. Wash the chopped mint, parsley
and purslane, then drain well. Mix crushed garlic with salt, oil, vinegar, dried mint,
lemon juice and ground sumac and keep aside. Put all ingredients in a serving bowl.
Add toasted bread pieces and dress with garlic mixture, mix well.
Serve fattoush if you wish garnished with additional toasted bread.
1 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped parsley
1 cup small purslane leaves
½teaspoongroundsumac
½ cup coarsely chopped sweet green pepper
1 teaspoon salt
8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces
KIBBI BI LABAN (Kibbi Balls in Yoghurt)
(With acknowledgement Mary-Ann Rebula)
500g ground lean beef or lamb
2 ½ cups fine burghul
1 medium onion, finely chopped
1 tspn salt
¼ tspn ground black pepper cold water for kneading
½ tspn ground allspice
½ tspn ground cinnamon
500g minced meat
1 large onion, finely chopped
1 tspn salt
¼ cup fried pine nuts
¼ tspn ground black pepper
Yoghurt mixture:
2 kg yoghurt
1 tspn salt
3 cloves garlic, crushed
¼ cup shortening or butter
1 egg, beaten
2 tbls cornflour
¼ cup short grain rice
1 cup finely chopped fresh coriander
1 cup water (for rice)
Prepare Kibbi balls. Bake in an oven for 10 minutes. Prepare cooked yoghurt. In the
meantime boil rice in water for 25 minutes. Stir into boiling yoghurt. Add Kibbi balls
one by one (don't stir). Cook for 10 minutes over medium heat.
Fry garlic and
coriander till fragrant. Add to Kibbi mixture. Cook for 3 minutes. Pour in large bowls.
Serve hot or cold. Note: you can fry kibbi balls instead or baking it before adding it to
cooked yoghurt. Makes 25.
Walk gently, breathe peacefully,
laugh hysterically. Nelson Mandela
----------------------------------------------------------------------Those who love pleasure become poor;
Wine and luxury are not the way to riches.
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MAAMOUL
½ cup solid shortening
8 tablespoons or 4 ounces butter
1 cup flour, all purpose
2 cups semolina
¼ teaspoon salt
¼ teaspoon baking power
¼ cup granulated sugar
2 Tablespoons rose flower water
1 tablespoon orange flower water
7 tablespoons water
walnut or date filling (recipe follows)
confectioners sugar
Do not expect the dough to be cohesive but it will be damp enough to form into balls to
pack into the cookie molds. This recipe needs to be started a day ahead.
Melt shortening and butter together or use all butter if you wish a richer cookie. Cool
slightly. Mix flour, semolina, salt, baking powder and sugar together. Rub melted
shortening into dough with fingertips until it is like fine soft meal. Cover bowl and let
it rest overnight. Combine flower waters with 7 tablespoons water and sprinkle over
the dough. Toss lightly with a fork to distribute liquid evenly. Mix until just combined,
like pie dough. (another person says to knead the dough well). Dust maamoul molds
well with flour. Invert and tap gently to remove excess flour. Estimate the amount of
dough need to fill maamoul mold and make a ball of dough. Flatten it out slightly and
place a good tablespoon of filling in center. Close dough around filling to cover it. Pack
ball into mold. Level off cookie even with the lip of the mold. Be sure you have not
revealed filling or it will stick to the pan as it bakes.
Tap cookies out onto the work area with a sharp firm hit to the top of the mold.
Transfer cookies to baking sheet with a spatula. Bake at 300 to 325deg F about 12
minutes, until barely colored. Cool. Sprinkle or rub with confectioners sugar before
serving.
MAAMOUL
Dough:
3 1/3 cups flour
8 oz unsalted butter
1 Tbsp milk
Confectioners' sugar to sprinkle on
2
1
Tbsp sugar
Tbsp rose orange-blossom water
Mix the flour and sugar and cut in the butter. Add the flower water and just enough
milk to bind the dough into a soft ball.
Nut filling:
1½ cups walnuts or pistachios, finely chopped
4-5 Tbsp sugar
1 Tsp cinnamon
2tbsp rose or orange-blossom water
Mix all the ingredients together.
Take walnut sized lumps of dough and make a hole in the center with your thumb,
pushing the dough up the sides of your thumb, making a hollow container. Fill the
container with the nut filling ¾ full. Cover the opening by folding the container shut.
Prick with a fork. Bake 325° For 20-30 minutes. Do not brown. Cool before removing
from pan. Sprinkle with confectioners sugar.
69
MAAMOUL WITH DATES
2 lb dried dates
8 tsp orange flower water
1 lb butter
2 lb all purpose flour
confectionery sugar
Seed the dates, and cut into small chunks.
Place in a casserole, add 15 teaspoons of water, and cook over a small flame for 15
minutes. Stir to combine. Cut the butter into small cubes, and add slowly to flour, until
butter is dusted with the flour.
Preheat oven to 350 degrees F. Combine orange flour water with 10 teaspoons of water
in a small pot. Mix well. Add the mixture to the flour and butter. Using a fork,
combine to make a smooth dough. Cover with a damp towel and set aside for 25
minutes. Divide the dough in four pieces. Roll each piece into a 1.25" cylinder. Cut the
cylinder into one inch pieces. Roll each piece in your hand to make a ball. Punch a
hole with your finger in the dough. Roll the ball in your hand until it is shaped like
golf ball. Add 1 teaspoon of dates to each ball, roll into a ball. Indent the balls with a
fork Bake for 30 minutes or until the Maamoul dough hardens. Sprinkle with
confectioner’s sugar.
WALNUT OR PISTACHIO FILLING
1 ½ cups finely chopped walnuts or pistachios
2 Tablespoons orange flower water
¼ teaspoon ground cinnamon
Mix well together.
Date filling:
1 ½ cups chopped dates
¼ cup sugar
6 tablespoons cutter
Cook dates with butter over low heat for 15-20 minutes. Mash occasionally until dates
are completely pureed. Cool before filling. Date filling is traditionally used with a flat
maamoul mold, rather than the rounded variety.
LABNE
6 cups plain yogurt
2 teaspoons salt
In a large bowl, stir the salt into the yogurt. Place the yogurt in the center of a piece of
doubled cheese cloth, or piece of soft cotton. Pull corners up and tie tightly. Suspend
from a stationary object over a bowl (to catch liquid), usually utilizing the faucet over a
sink. Let this hang overnight or about 12 hours. When well drained it will be the
consistency of cottage cheese. Remove from the cloth. Store covered in the refrigerator
until needed. Eat with olives or olive oil, and pita bread.
If you can dream it, you can do it!
Walt Disney
70
ROAST BEEF WITH PEPPER SAUCE
1 medium rib eye
1 small onion
2 gloves garlic
Thyme
Scallion
Crushed pimiento seeds
½ hot scotch bonnet pepper
Pick-a-pepper sauce
Paprika
Corn starch
Soy Sauce
Ketchup
Oil
Salt & Black pepper
Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt. Make small
holes in roast and stuff the mix seasoning in the holes, all around, leaving enough
seasoning to make gravy. Add Soy sauce, ketchup, salt, black pepper, paprika, pick-apepper and rub along meat. Let stand for a while.
Heat oil in skillet, shake excess seasoning off. Add meat. Cook over medium heat,
turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of
water. Just a little each time it dries out. Keep adding water until cooked.
When
cooked, remove from skillet to make gravy. Make corn starch in a paste and add to
stock to make gravy. Serve over a bed of white rice or rice and peas.
LAMB CURRY
1 x hot and fragrant rub (see below)
2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml stock or water
1.5kg leg of lamb, diced
1 handful of chopped mint and coriander
285ml natural yoghurt
salt and freshly ground black pepper
lime juice to taste
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
½ tablespoon fenugreek seeds
½ tablespoon black peppercorns
Lightly toast all the ingredients in a pan over a gentle heat before pounding or
crushing into a fine powder. This can then be rubbed generously over your chosen
meat.
1 clove
½ a cinnamon stick
2 cardamom pods
Preheat your oven to 170C. Chop the paste ingredients roughly, add the toasted and
ground rub mix and puree in a food processor. In a large casserole pan, fry the curry
paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes
and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven
for 1½ hours to intensify the flavours. Remove the foil and continue to simmer on the
stove until it thickens. This is your basic curry sauce.Fry the lamb in a little olive oil
until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
Feel free to vary the curry by using diced chicken, prawns or paneer (see below), or
vegetables like Swiss chard, spinach, peas, cauli-flower, fried aubergine, okra, boiled
potatoes, chickpeas or lentils. Sprinkle with chopped coriander and mint and stir in the
yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced
breads, steamed basmati rice and lots and lots of cold beer!
71
HOW TO MAKE PANEER INDIAN CHEESE
In a thick-bottomed pan, bring 2 litres of full cream milk to the boil, remove from the
heat and add a wine glass of white wine vinegar. Stir, then leave for 5 minutes. The
milk will begin to curdle. Now pour it through a fine sieve or a colander lined with
muslin. Allow the water to drain, then squeeze the remaining curd and chill in the
fridge. Chop the cheese into thumb-sized pieces, fry in butter with a little chilli, garlic
and sea salt and add to your curry.
½ cups Pauls Slim or Skinny or Physical No Fat Milk
½ cup Pauls Natural Set Yoghurt
1 ripe banana, sliced
4 pitted prunes
Place all ingredients together in a blender and blend until smooth. Pour into two tall,
chilled glasses and serve immediately.
MANGO AND COCONUT SMOOTHIE
100ml double cream
2 tsp icing sugar
½ can coconut milk
½ tsp ground cinnamon
20g mango, diced
1 tsp water
2 slices of mango and 2 mint leaves, to serve
Whisk the double cream lightly
Fold in the icing sugar, coconut milk and cinnamon to combine. Place into a blender
along with diced mango and water and blend to combine. Pour into a glass and
garnish with mango and mint leaves to serve.
PINK PATHER
5 raspberries
5 strawberries
2 tbsp redcurrants
2 tbsp Greek-style yoghurt
1 handful ice
3-4 tbsp milk
For the raspberry coulis
55g raspberries
1 tbsp icing sugar
Place the raspberries, strawberries, redcurrants, Greek-style yoghurt, ice and milk into
a liquidiser, and blend until smooth. Pour into long sundae glasses. For the raspberry
coulis, mix the raspberries with the icing sugar, and press through a sieve. Drizzle the
coulis on top of each glass, to serve.
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MANGO SOUP SMOOTHIE
1 ripe banana, peeled and roughly chopped
1 large ripe medium mango, peeled and flesh sliced away from stone
½ lime, grated zest and juice only
55ml orange juice
In a blender or liquidiser place the banana, mango, lime juice, zest and orange juice.
Blitz until smooth. Serve the banana and mango smoothie in soup style bowls, topped
with yoghurt, flapjacks, strawberries, diced mango and flaked almonds.
STRAWBERRY SMOOTHIE
1 punnet of strawberries
1½ cups of live vanilla/natural yoghurt
OR
400ml Apple juice
1½ cups of vanilla ice cream
Handful of crushed ice
Wash the strawberries and remove their stalks. For full flavour the strawberries should
be at room temperature, storing strawberries / tomatoes in the fridge can mask some of
their flavour. Juice the apples in your juicer or if you haven't got a juicer then you can
use apple juice from a carton.
Place the yoghurt (or ice cream if you are feeling indulgent) and ¼ of the apple juice in
your blender, switch on and then add the ice and strawberries and blend until smooth.
Finally add the rest of the apple juice and blitz briefly until it is thoroughly blended
into the smoothie. Vary the amount of apple juice depending on how thick you like
your smoothies to be. The longer you blend the mixture for, the more air will be
introduced into the drink and oxidation of nutrients will occur more rapidly. Drink
immediately and enjoy!
JOHNNY ALMOND FRUIT SMOOTHIE
Who ever said healthy smoothies don't have to taste good? Whoever it was, you'll
prove them wrong when you make this healthy smoothie recipe.
1 cup orange juice
1 cup frozen peaches
1 frozen banana, chunked
2 Tbs slivered toasted almonds
Add juice to electric blender, then add remaining ingredients. Blend until smooth. To
toast almonds, spread in an ungreased baking pan. Place in 350 degree oven for 5 to 10
minutes or until almonds are light brown; stir once or twice to ensure even browning.
Note that almonds will continue to brown slightly after removing from oven.
Enjoy your healthy smoothie recipe.
Commit your work to the Lord and then your plan will succeed.
Yesterday is history, tomorrow is a mystery, today is a GIFT.
73
COFFEE SMOOTHIE
Tastes much like a milk shake! It's thick and rich like a milk shake but with very few
calories!
1 cup skim milk
2 tablespoons sugar (or equivalent of sugar substitute)
2 tablespoons chocolate syrup (regular or lite)
1 tablespoon instant coffee granules
Seven ice cubes
Blend for two to three minutes on high speed of blender.
Recipe makes one serving.
Pour, and drink!
THE ROGUE FLAMINGO
This sweet fruit recipe is great for breakfast, an afternoon snack, or for dessert.
2 cups hulled strawberries
1 cup chopped watermelon
Juice of 2 freshly squeezed oranges
Juice of 1 freshly squeezed lime
½ cup ruby red grapefruit juice
Combine all of the ingredients in a blender until smooth. Cover and chill. Before
serving, shake or stir, then pour into chilled glasses. Enjoy this fruit smoothie recipe.
THE BILDUNGSROMAN
The favorite drink of young Phillip Pirrip, everyone's favorite bildungsroman
protagonist. This yogurt smoothie is sure to be one of your favorite recipes.
1 cup cranberry-blackberry juice
½ banana
6 oz. key lime or lemon flavored yogurt
3/4 cup frozen raspberries
1 cup crushed ice
Place ingredients in blender and mix on medium-high until well blended. Pour into
glasses and serve immediately.
DURBAN ROTI
(A type of pancake filled with curry, or used as bread to mop up all the curry juices)
3 cups flour
1 t salt
3 T oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying
Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture
resembles fine breadcrumbs. Add water and mix to a fairly soft dough. Roll out on a
floured surface and roll to the size of a 23 x 32cm rectangle. Spread the dough with
softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30
minutes. Break off pieces of dough and form into balls the size of tennis balls. Roll out
each ball into a disc the size of a dinner plate. Fry in hot oil for 2 minutes on each side.
Serve immediately with a curry filling, or on the side.
74
DHAL COOKIES
A delicious snack. Serve hot or cold.
500 g split peas, soaked in water overnight and coarsely mashed
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
6 green or red chillies, seeded and finely chopped
half a bunch chopped coriander leaves
half a bunch spring onions, chopped
1 medium-sized banana, mashed
salt and pepper to taste
oil for frying
Mix all the ingredients, except the oil, to form a dough. Roll into small balls, flatten
them with the palm of your hand, and make a small hole in the center of each cookie.
Fry the cookies in hot oil until brown on the outside and cooked inside. Drain on paper
towels and serve hot or cold. Makes about 12 cookies.
CURRY BITES
(I make these delish mild curried snacks with leftover chicken and rice)
250 ml (1 cup) cooked rice
125 ml (½ cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 ½ t) mild/medium curry powder
375ml (1½cup)potato, peeled and grated
310 ml (1 ¼ cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
oil for frying
Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for
1 minute. Chill the batter. Place the potato and onion in a mixing bowl and add
enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper
towels. Add the potato, onion, chicken, sweet corn and parsley to the batter. Season
with salt and freshly ground black pepper. Heat the oil in a pan and fry spoonfuls of
the batter for about 4 minutes on each side until golden brown and done. Drain on
paper towels and keep warm until ready to serve. Makes 25-30 bites.
LAMB CURRY
1 large onion, sliced into rings
1 sprig fresh curry leaves
oil
15 ml (1 T) garlic and ginger paste
60 ml (4 T) mixed masala
2 ml (½ t) turmeric
2 medium-sized jam tomatoes
1 kg deboned leg of lamb, cubed; or stewing lamb, cubed
4-5 medium-sized potatoes, peeled and quartered
fresh coriander leaves, chopped
Fry the onion and curry leaves in a little heated oil until the onion is soft and golden
brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and
braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about
10 minutes. Add the potatoes and about 60 ml (¼ cup) water, cover and simmer for
about 20 minutes. Add the chopped coriander leaves towards the end of the cooking
time. Season with salt if necessary. Serve with rice and sambals such as chopped
onion and tomato.
75
CHICKEN CURRY
1 medium-sized onion, sliced into rings
5 ml (1 t) garlic paste
3 ripe jam tomatoes, mashed
500 g chicken pieces, skinned and deboned
5 ml (1 t) fennel powder
fresh coriander leaves
oil
5 ml (1 t) ginger paste
15 ml (1 T) curry powder
1 X 410g can tomato puree
curry leaves
5 ml (1 t) garam masala
Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and
stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for
a few minutes until fragrant. Add the chicken pieces and a few curry leaves and
simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and
garam masala towards the end of the cooking time and sprinkle the curry with fresh
coriander leaves. Serve with rotis or rice.
VEGETABLE CURRY
My vegetarian friends always ask me to make this curry, but I make extra because it’s
not only the vegetarians who tuck in!
15 ml oil
2 medium onions, chopped
1 large green pepper, chopped
1 large brinjal, cubed
8 courgettes, sliced
250 g button mushrooms, sliced
5 ml crushed garlic
5 ml ground coriander
5 ml ground cumin
2 ml turmeric
1 chilli, chopped
2 ml chilli powder
30 g freshly chopped coriander
Heat oil in a large saucepan, add onions and green pepper and sauté for a minute. Add
remaining ingredients. Cover and simmer over medium heat for 15 to 20 minutes,
stirring occasionally until cooked. Season to taste and stir in fresh coriander. Serve
with basmati rice. Serves 4.
VEGETABLE AND PRAWN CURRY
To make a vegetable curry, omit the prawns and add 500g peas or green beans. If
using large brinjals, sprinkle them with salt and leave in a colander to drain for about
15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra
flavour.
500g prawns, shelled
15ml mixed masala
oil
Curry Sauce:
Oil
7 ml (1 ½ t) ginger paste
1 kg ripe tomatoes, mashed to form a puree
fresh coriander leaves (dhania)
500g baby brinjals, whole, or bigger ones, cubed
garlic chives
7 ml (1 ½ t) garlic paste
22-30 ml (1 ½ - 2 T) masala
a few curry leaves (or bay leaves)
500g cooked butter beans
76
Sprinkle the prawns with the masala and set aside. To make the basic curry sauce, heat
a little oil and fry the onion until glossy. Stir in the garlic and ginger pastes, and
masala. Add the tomatoes, curry leaves and garlic chives, and simmer slowly for about
15-20 minutes until fragrant. Fry the brinjals in a little heated oil until done. Fry the
prawns in oil until they just turn pink. Add the brinjals, prawns and beans to the sauce
and simmer until fragrant.
Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.
BASIC CURRIED STEW (‘Westernised’!)
750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour
Brown meat in heated cooking oil. Add onion and sauté till transparent. Add curry,
turmeric and chilli and fry for 1 minute. Add peppercorns, bay leaves, tomato and
heated meat stock. Lower heat, cover with lid and simmer for 1 ½ hours or till meat is
tender. Thicken with cake flour and water paste if necessary. Serves 4.
WARM LEMOENPOEDING
3 eiers
190ml melk
275ml koekmeelblom
Knypie sout
Stroop
250ml water
375ml suiker
250ml strooisuiker
60ml botter
10ml bakpoeier
30ml botter
250ml vars lemoensap
Stel oond op 180°C. Klits eiers en suiker saam tot lig. Verhit melk en booter tot
gesmelt. Sif meel, bakpoeier en sout saam. Roer melk en meel beurtelings by
eiermengsel – meng goed. Bak in gesmeerde oondbak vir 25 minute of tot toetspen
skoon uitkom. Intussen, kook water, botter en suiker vir 10 minute. Laat effens afkoel
en voeg lemoensap en skil by. Giet oor warm poeding en prik orals sodat stroop kan
intrek.
Nataniël sê: “Nagereg hoef nie altyd hoofpyn, maagpyn, ongemak of uitputting
tot gevolg te hê nie. Ons is lank reeds verby die dae van drillende Babelse
torings en vla-bedekte moorde. Probeer `n slag iets ligs, visueel eenvoudig en
verrassed, iets wat ontplof van smaak. Nagereg moet verfris en vermaak, dit
moet die samesyn van vriende, familie of verliefdes op `n hoë noot afsluit“.
77
LORNA’S
In `n groot bak meng:
3 eiers
1k olie
1½t bakpoeier
5ml sout
1½k bruinsuiker
3k koekmeel
1t koeksoda
1t vanilla
Wanneer gemeng voeg by:
1k klapper
1k rosyne of koekmengsel
1k gekagte liggies geroosterde neuter
Stel oond op 180°C. Druk alles vas in bakplaat wat goed met Cook`n Spray gespuit is.
Bak ± 45 minute – sny in blokkies wanneer afgekoel is.
MIELIEBROOD
500gr bruismeel
500ml karringmelk
10ml suiker
5ml sout
1 x 410g blik geroomde suikermielies
125ml gaar mieliepitte (of geblikte mielies)
Stel oond op 180°C. Sif koekmeel en sout in mengbak, voeg karringmelk, mielies en
suiker by (redelike vloeibare deeg). Skep in 2 gesmeerde broodpannetjie en bak vir ±
35 minute.
SAN SE BIETJIE-WERK - BAIE POEDING
Sif 500ml meel en 3 ml sout in mengbak
Maak aan met 125 – 190ml melk, 10ml koeksoda
Meng met 30ml sagte margarien en 30ml appelkooskonfyt – meng goed saam
Stroop:
Kook saam in groot kastrol vir 5 minute:
1,5 liter water + 750ml bruinsuiker
3ml sout
3ml fyn kaneel
8ml fyn gemmer
60ml asyn
20ml margarien
Skep lepelsvol deeg in stroop – kook vinnig vir 5 minute. Stel temperatuur laer en
kook stadig verder met deksel styf op vir ± 1 uur. MOET NIE IN DIE KASTROL
LOER NIE. Bedien met vla.
Passie is om uit jou hart te kan sing, om jou fiets te trap tot julle een word,
om gaste se asen weg te slaan met `n feestafel. Sarie – Okt. ’04
78
GEMMERKOEKIE TERT
200ml vars room
1 pakkie gemmerkoekies
Klits 100ml room tot styf. Plak koekies aan mekaar in lang rol. Plaas in bak en laat
oornag in yskas. Net voor opdiening, klits res van room styf. Plaas koekierol op
opdienbord en smeer room bo-oor. Garner met stukkies gemmer en sny in dik skywe.
SWEET `n SPICEY CURRY STEW (FISH OR PORK)
500g firm fleshed white fish steaks (like hake), frozen or fresh
OR 750g pork filet, cubed
20 ml turmeric
seasoned flour
45 ml sunflower oil
1 onion, chopped
300 g sweet potato, cooked and cubed
3 ml chilli powder
10 ml garam masala
150 ml seedless sultanas, soaked
410g can chopped tomatoes (use Indian-style if available, for extra flavour)
60 ml tomato paste
45 ml brown sugar
125 ml natural low-fat yoghurt
90 ml fresh coriander leaves or parsley, chopped
Season the fish/meat cubes with the turmeric and toss in the flour, shaking off any
excess.
Heat the oil in a saucepan. Add the fish/meat and cook until lightly
browned. Remove and set aside. Saute the onion until translucent. Add the sweet
potato, chilli powder, ground coriander, and masala and stir-fry until aromatic, about
a minute. Add the sultanas with their liquid, tomatoes, tomato paste and sugar.
Simmer for 8 minutes or until slightly thickened.
Return the fish/meat to the saucepan and simmer for 5 minutes for fish, 10 minutes for
meat. Remove from the heat and stir in the yoghurt and fresh coriander and serve.
Serves 6.
FISH BREYANI (Serves 6 – 8)
Once you’ve tasted this delicious fish breyani, you’ll travel to the ends of the earth (or
at least to Durban!) to find all the spices the recipe demands. It’s a bit time-consuming,
but well worth the effort in the end and will feed a lot of people.
50 ml oil
4 cardamom seeds
4 whole cloves
2 pieces stick cinnamon
5 ml chopped
fresh ginger
5 ml barishap
5 ml cumin seeds (jeera)
5 ml leaf masala
5 ml breyani masala
1 kg fresh fish, cubed
Salt
5ml fish masala
6 small potatoes, peeled
200g (500 ml) uncooked rice
5 ml turmeric
125 ml lentils (masoor)
4 hard-boiled eggs
79
Heat the oil in a pan and fry the onion, cardamom seeds, cloves, cinnamon, ginger and
garlic until the onion is tender and all the flavours have blended together. Add the
barishap, cumin seeds, coriander, leaf masala, breyani masala and a little water.
Simmer until an aromatic paste is formed.
Season the fish with salt and fish masala and add together with potatoes to the paste.
Fry until the mixture acquires a nice yellow colour. Cover and braise until cooked. The
potatoes should be soft but still intact. Add extra water if necessary.
Add the rice to boiling salted water along with the turmeric and boil until tender. Drain
and set aside. Cook the lentils in boiling water until soft and drain. Combine the rice
and lentils and arrange layers of the breyani mixture and rice in a saucepan. Add a
little water, cover with a piece of waxed paper and lid, and steam for about half an
hour.
Slice the eggs into quarters and place on top of the breyani just before serving.
CRAB CURRY
oil
1 ml (¼ t) turmeric
4 jam tomatoes, peeled and grated
60 ml (¼ cup) soaked tamarind pulp
3-4 green chillies
1 large crab (about 500g) cleaned and cut into pieces with shell intact
fresh coriander leaves, chopped
Fry the onion in a little heated oil until golden brown. Stir in the garlic and ginger
paste, and add the masala, turmeric, tomatoes, tamarind pulp and chillies. Reduce the
heat and simmer for about 5-10 minutes. Season with salt, add the crab pieces, cover
and simmer for 10 minutes until done. Sprinkle with the fresh coriander leaves and
serve with rice. Serves 2 – 3.
PRAWN CURRY
1 large onion, finely chopped
1 sprig curry leaves
3-4 green chillies
oil
30-45 ml (2-3 T) mixed masala
5 ml (1 t) turmeric
6 medium-sized jam tomatoes, peeled and
pureed
500 g prawns, shelled and alimentary canal removed, but keep tails intact
fresh coriander leaves. Stir-fry the onion, curry leaves and chillies in a little heated oil
until the onion is golden brown. Stir in the ginger and garlic paste. Add the masala,
turmeric and tomatoes, and braise for a few minutes before simmering until the
tomatoes are fragrant. Add the prawns, cover and simmer for another 5-7 minutes or
until the prawns are done. Season with salt and sprinkle with fresh coriander leaves.
`n Gewonde oester heel sy skulp met `n pêrel.
80
PAKISTANI CURRY
1 kg boneless lamb thick rib, cubed
1 onion, sliced
50 g slivered almonds
30 ml cooking oil
4 sprigs dhania (fresh coriander)
Marinade:
2 ml ground cloves
2 ml salt
5 ml ground cardamom seeds
150 ml natural yoghurt
2 ml ground cinnamon
5 ml freshly-ground black pepper
2 ml turmeric
1 piece of fresh ginger root, finely chopped
1 onion, finely chopped
Mix all the marinade ingredients together, place meat into it and marinate for a few
hours. Drain, keep marinade aside. Saute onion in heated cooking oil till transparent.
Add meat and marinade. Cover with lid, lower heat and simmer for 45 minutes or till
meat is tender. Place 4 sprigs of fresh dhania (coriander) on top of meat and simmer
for an additional 10 minutes. Remove dhania. Spoon meat out into a meat platter and
garnish with toasted almonds. Serves 6.
BROS GROENBONE
1kg gekerfe groenbone
1 gekapte uit
100ml margarien Maak witsous
100ml koekmeel
Sout en peper
500ml melk
1 klein pakkie Nik-Naks
250gr gesnipperde bacon
12ml olie
Stel oond op 180°C. Kook groenbone ± 10 minute tot net sag en dreineer. Braai spek en
ui in olie tot sag en voeg by witsous. Breek Nik-Naks in stukkies en voeg by witsous.
Laastens, voeg groenbone by witsous. Skep in gesmeerde bak, sprinkle kaas oor en bak
vir 10 minute tot gesmelt en bruin bo-op.
LEKKER KOOLSLAAI
1 middelslag koolkop – fyn gekerf (behou die buitenste groen blare)
1 x 410gr blik pynappelstukkies
125gr malval lekkers in kwarte gesny
250gr klapper
2,5ml sout
250ml room
Meng alles goed saam – behalwe die room. Net voor opdiening klop room styf en vou
deur koolmengsel. Gebruik buitenste groen blare, rangskik op slaaibak en skep
koolmengsel daarin. Versier met grof gemaalde peper en peppadew stukkies.
ROOI – die kleur van liefde en passie
ORANJE - die kleur van betowering
81
BREYANI
Rice Layer:
400g (500 ml) long grain rice
10 ml salt
1 litre water
Mince Layer:
2 onions, thinly sliced
3 cloves
2 pieces stick cinnamon
5 ml crushed garlic
5 ml turmeric
125 frozen diced carrots
55g (55 ml) butter
100g (125 ml) large brown lentils
2 ml turmeric
500g lean beef mince
3 cardamom pods, bruised
5 ml crushed fresh ginger
10 ml ground cumin
5 ml crushed dried chilli
30 ml tomato paste
125 g frozen peas
150 ml water
Rice Layer: Simmer the rice and lentils in water with the turmeric and salt for 20
minutes. Rinse and drain in a colander.
Mince Layer: Combine onions, mince, cloves, cardamom, ginger and garlic and cook in
a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture.
Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste. Cook for a
further 10 minutes or until spices are well blended. Add the mixed vegetables and cook
for 5 minutes.
Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince
mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with
water. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce
heat and simmer on medium for about 30 minutes (or bake at 180ºC). Serve with salad
and chutney.
CREAMY CHICKEN CURRY
Another way to stretch meat is to add pulses such as beans or lentils, which are filling.
Red lentils are small and absorb the flavour of meat, so are ideal to add to stews or
curries if you are not a bean fan. Pulses are a good source of protein and are cheaper
and healthier than meat, so give them a try. In this recipe the chicken meat has been
taken off the bone to make it go further. By doing this and by adding lentils, less
chicken is needed, making it more economical. Vegetables have been added to stretch
the dish even further, and yoghurt instead of coconut or cream, to give it a creamy
finish.
30 ml sunflower oil
550 ml chicken stock
2 tomatoes, chopped
15 ml vinegar
2 potatoes, quartered
100 g green beans, halved
1 onion, chopped
30-40 ml curry powder
3 chicken breasts
30 ml desiccated coconut
1 apple, peeled and diced
200 ml red lentils
250 ml butternut, peeled and cubed
82
Heat oil in a large saucepan. Add onion and garlic and sauté until soft. Add curry
powder and sauté for 30 seconds. Add chicken stock and bring to the boil. Add chicken
and reduce heat to simmer. Simmer, covered, for 40 minutes until chicken is cooked
through. Remove chicken from the pot and cool slightly. Pull the meat off the bones
and cut into bite-sized pieces. Return chicken meat to the saucepan, along with
remaining ingredients, except yoghurt. Simmer, covered, for a further 20 minutes or
until vegetables are tender. Stir in the yoghurt and season to taste. Serve with rice.
Serves 4-6
BEEF `n GREEN BEAN CURRY
Add sweet potato to a green bean curry for extra flavour and body, and season with
garlic, ginger, lemon juice and brown sugar.
30 ml (2 T) oil
500g stewing steak, sliced into strips
2 onions, finely chopped
5 ml (1 t) fresh ginger
20 ml (4 t) curry powder
5 ml (1 t) turmeric
15 ml (1 T) brown sugar
5 ml (1 t) lemon juice
salt and freshly ground black pepper to
taste
250 ml (1 cup) hot water
2 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced
Heat the oil in a heavy-based saucepan and brown the meat strips. Remove from the
saucepan and set aside. Fry the onions, garlic and ginger in the remaining oil until
tender and fragrant. Return the meat to the saucepan and season with curry powder,
turmeric, brown sugar, lemon juice, and salt and black pepper. Stir-fry for about 5
minutes. Add the water, reduce the heat and simmer for about 1-1 ½ hours or until the
meat is nearly tender. Add the sweet potato cubes and fresh green beans (if using) and
simmer for another 25 minutes or until the sweet potatoes are tender. Add the canned
green beans (if using) and simmer for another 5 minutes until warmed through. Serves
6-8.
CHICKEN AND PUMPKIN/BUTTERNUT CURRY
50 ml oil
2 large onions, sliced
10 ml garlic, finely chopped
25 ml curry powder
1 chicken, cut into portions
2 large tomatoes, chopped
750 ml pumpkin or butternut, peeled and cubed
25 ml coriander leaves (optional)
Heat oil and fry onions, garlic and ginger for 5 minutes. Add curry powder and fry for
1 minute. Add chicken pieces, tomatoes, pumpkin, salt and pepper. Stir well with
metal
spoon.
Cover pan and cook slowly for 30 minutes. Stir in coriander leaves and serve on rice.
PIENK - die kleur van geluk
LILA - die kleur van bekoring
83
WINTER CURRY Serves 6 – 8.
600 – 700g stewing mutton, cut into pieces
1 mutton or beef stock cube
salt and freshly ground black pepper to taste
30 ml (2 T) seedless raisins
1 onion, sliced into rings
pinch ground cloves
3 bananas, sliced
50 ml water
30 ml (2 T) oil
750 – 1000 ml (3 – 4 cups) boiling water
250g fresh green beans, sliced
3 potatoes, cubed
10 ml (2 t) strong curry powder
50 ml vinegar
15 ml (1 T) cornflour
Brown small quantities of the meat in the heated oil. Dissolve the stock cube in boiling
water and pour half the stock over the meat. Reduce the heat and simmer until the
meat is tender. Add extra stock and salt and pepper if necessary. Add the green beans,
raisins and potatoes. Simmer until the vegetables are nearly tender. Meanwhile fry the
onion in a little oil until golden brown. Add the curry powder and stir-fry for about 2
minutes more. Add the curry mixture to the meat mixture, along with the cloves,
vinegar and bananas. Simmer for about 5 minutes or until cooked and warmed
through. Dissolve the cornflour in the water and stir into the curry. Bring to the boil
and simmer for another 5 minutes or until the gravy thickens slightly and is cooked.
MURGI KA TIKKA (CHICKEN TIKKA) (Serves 6 as a starter, 3 as a main)
400g boneless chicken, cubed
1 T oil, for basting
Marinade:
¾ cup low-fat yoghurt
2t garlic paste
1 ½ t tandoori masala
1 t chilli powder or to taste
1t ginger paste
2t fresh lemon juice
1 t garam masala
salt to taste
Mix together all marinade ingredients in a bowl. Add chicken cubes and stir through
until they are thoroughly coated in marinade. Cover and marinate in the refrigerator
for 5-6 hours, or preferably overnight. Bring marinated chicken to room temperature
before cooking. Thread the chicken pieces onto skewers. Braai or grill, turning and
basting every few minutes until cooked through, but still juicy (about 15-20 minutes).
Serve as a main course with condiments and a legume, vegetable or rice dish. As a
starter, serve chicken pieces on toothpicks with chutney.
DIE BESTE POTJIEKOS OOIT
`n Paar goeie vriende
`n Goeie vuur
`n Groot ysterpot
Die beste bestanddele vir u geliefkoosde resep
Skep op en geniet dit……….
84
TUNA SUS LOLLA
(Met erkenning aan Rina Fourie--Sűpra)
4e botter
4e meelblom
Sout & peper
2½k mlek
250ml vars gesnipperde sampioene
2 blikkies tuna
1 groot pak Kaas & Uie Chips – verkummel
Stel oond op 180°C. Smelt botter, roer meel, sout en peper by – maak witsous met
melk. Kook tot verdik, haal van hitte af. Gooi sampioene, tuna en ¾ pak Chips by.
Plaas in oondvaste bak , strooi res van gekrummelde Chips bo-oor. Bak 35min.
LAMB VINDALOO
The amount of chilli powder used can be varied according to taste. The amounts of
chilli powder and peppercorns used in this recipe make the dish quite mild.
1T cumin seeds
¼ t cardamom seeds
2 x 2cm pieces stick cinnamon
8 whole cloves
10 whole peppercorns
1 cup vinegar, preferably malt vinegar
1t mustard powder
1t chilli powder, or to taste
1t paprika
1t turmeric
1t white sugar
800g boneless lamb, cut into 5cm cubes
3T oil
2t ginger paste
1T garlic paste
salt to taste
3 cups hot water
Grind cumin seeds, cardamom seeds, cinnamon, cloves and peppercorns in a coffee
grinder. Transfer to a bowl. Add vinegar to ground spices. Stir in mustard, chilli
powder, paprika, turmeric and sugar, and mix well. Add lamb and mix thoroughly.
Leave to marinate for 5-6 hours, or preferably overnight. Heat oil in a non-stick pan
over medium heat. Add onion and saute until golden brown. Stir in ginger and garlic
pastes and stir-fry for 30 seconds. Stir in marinated lamb and salt and cook for 2-3
minutes. Add water and bring to the boil. Reduce heat to low, cover and simmer for an
hour or so, stirring now and then, or until lamb is tender. Best served with plain rice,
but most enjoyable with crusty bread as well.
NORTH INDIAN CHICKEN WITH SPICED POTATOES
35ml sunflower oil
15ml cumin seeds
1 medium onion, chopped
1 410g can Indian-style tomatoes*
4 carrots, cut into julienne strips
6-8 chicken thighs
45 ml fresh coriander, chopped
Heat oil in a large saucepan. Add cumin seeds (and masala if using) and stir for 30
seconds. Add onion and garlic and sauté until softened. Add tomatoes and carrots
and stir to combine. Add the chicken pieces. Spoon sauce over the chicken, then cover
and simmer for 30 minutes or until chicken is cooked through. Season to taste with salt
and sprinkle with fresh coriander. Serve with spiced potatoes. Serves 4. *If these are
unavailable, use 1 x 410g chopped or whole tomatoes + 5-10 ml masala
85
SPICED POTATOES
30 ml sunflower oil
6 potatoes, washed and cut into cubes
5 ml mustard seeds
5 ml cumin seeds
1 ml ground turmeric
5 ml dried crushed chillies
10 ml lemon juice
While chicken is cooking, heat oil in a pan. Add mustard and cumin seeds. When they
pop, add the potato cubes and remaining spice. Stir to coat the potatoes, then cover
with a lid and cook over medium heat for about 15 minutes until tender.
Season with salt and lemon juice and serve.
As iron sharpens iron,
a friend sharpens a friend.
CURRIED PASTA SALAD
Dressing:
15 ml (1 T) oil
60 ml (4 T) white wine, vinegar or lemon juice
1 clove garlic, crushed
5 ml (1 tsp) curry powder
1,5 ml (¼ tsp) chilli powder
5 ml (1 tsp) brown sugar
Place all ingredients in a screwtop jar and shake well.
Salad:
250g (3 cups) shell pasta
100g broccoli florets
100g carrots, peeled and grated
canned)
15 ml (1 T) toasted sesame seeds
100g cauliflower florets
100g green beans, topped, tailed and sliced
250g baby corn, drained (try to use fresh, not
Cook pasta in boiling water until just tender. Drain, rinse under cold water. Blanch
cauliflower, broccoli and beans, and combine in a salad bowl with the carrot and corn.
Toss with sesame seeds and dressing; cover and chill. Serve with wholemeal pita
bread for lunch or as an accompaniment to braais or grills.
MASALA CUTLETS WITH CORIANDER-MINT SAUCE
Serves 4
750g firm-fleshed fish cutlets, slightly defrosted
herbal salt
60 ml red or fish masala
30 ml sunflower oil
Sauce:
75 ml low-fat cottage cheese
75 ml low-fat spread, melted
1 bunch (about 30g) fresh coriander leaves, finely chopped
60 ml mint, finely chopped
or 10 ml mint sauce
86
To make the sauce, combine all the ingredients well and chill for at least an hour.
Remove the bones from the fish by making a triangular or square incision around the
outer edges of the bones. Push the bones out of the cutlets. Season the cutlets with the
salt. Brush both sides with the masala and allow to rest for 30 minutes. Brush the
cutlets with the oil and braai over medium-hot coals or place under a hot grill or in a
griller pan, 3 – 4 minutes per side or until cooked. Transfer to a serving platter. Pipe or
spoon a portion of the sauce in the centre of the cutlets. Serve at once with a brown and
wild rice pilaf, and a cucumber salad.
HOENDERSKOTTEL
1 groot hoender
250ml suurroom
1 blik geroom sampioene
1 pak Bacon Kips – verkrummel
Stel oond op 180°C. Kook hoender sag met sout en peper. Laat afkoel, ontbeen en sny
fyn. Meng die res van die bestanddele liggies by. Skep in vlak oondskottel en bak 30
minute.
CURRIED BRAWN
1 sheep's tripe, thoroughly cleaned
4 sheep trotters, thoroughly cleaned
4 bay leaves
15 ml whole coriander seeds
10 allspice seeds
6 whole cloves
4 cardamom pods
125 ml brown vinegar
125 ml lemon juice
15 ml curry powder
15 ml turmeric
15 ml sugar
5 ml fresh root ginger, grated
1 onion, finely grated
25 ml salt
15 ml black pepper, freshly ground
Cover the tripe and trotters with water and simmer slowly until the meat falls off the
bone.
Remove all the bones and cut the tripe into smaller pieces. Tie the bay leaves, coriander
seeds, allspice seeds, cloves and cardamom pods in a muslin bag and place in the
saucepan. Add the remaining ingredients and simmer slowly for about two hours. Stir
frequently to prevent the mixture from sticking to the bottom of the saucepan. Pour
into moulds rinsed with cold water. Leave to set. Serve with bread.
CURRIED KAIINGS (CRACKLING)
1 large onion sliced
2 tomatoes, skinned and diced
5 ml turmeric
Sugar
salt & pepper
3 potatoes, diced
5 ml medium curry powder
1 liter kaiings
brown vinegar
Place the onion, potatoes and. tomatoes in a heavy-based saucepan and add the curry
powder and turmeric. Add a little water and simmer until the potatoes are soft. Add
the kaiings and season to taste with sugar, brown vinegar, salt and pepper. Mix well
and cook through. Serve with mealie rice. Serves 4.
87
CURRIED MOGODO (TRIPE)
1.50 kg tripe, cleaned, pre-cooked and cubed
15 ml lemon juice
20 ml curry powder
1 garlic clove, chopped
115 g (1 can) tomato paste
30 ml sugar
5 ml salt
60 ml oil
1 onion, chopped
2 carrots, peeled and diced
400 g (1 can) chopped tomatoes
Wash and rinse tripe thoroughly. Place in cold water, and add salt and lemon juice.
Bring to the boil and simmer gently for 2 hours, or until tender.
To make sauce:
Heat oil and add curry powder, onion and garlic. Sauté until transparent, then add
remaining ingredients and simmer for 15 minutes. Drain tripe and add to tomato
sauce. Cook for a further 20 minutes. Serve hot with samp or maize rice.
CURRIED MINCE VETKOEK...mince is the perfect filling for vetkoek, more so if it
be curried mince!
CURRIED MINCE
10 ml oil
1 large onion, coarsely chopped
500 g mince, preferably lean beef or ostrich
3 ml salt
45 ml mild curry powder
2 medium carrots, sliced into thin strips
1 green pepper, finely chopped
1 green apple, grated
25 ml fruit chutney
7 ml vinegar
30 ml tomato purée
3 ml Worcestershire sauce
150 ml water
1 large cooked potato, peeled and cubed
65 ml frozen peas (optional)
fresh coriander leaves for garnishing (optional)
VETKOEK
1 kg cake flour
10 ml salt
1 l oil for deep frying
10 g instant yeast
650 ml lukewarm water (approximately)
Heat the oil in a large shallow saucepan and sauté; the onion and garlic until fragrant
and soft. Add the mince and brown well. Add the salt and curry powder and sauté;
until fragrant. Add the carrot, green pepper, apple, chutney, vinegar, tomato puré;e,
Worcestershire sauce and water and stir well. Cover partially and simmer for about 30
minutes or until the sauce has thickened. Stir occasionally. Add the potato and peas,
stir gently and simmer until heated through. Season to taste and keep warm.
88
VETKOEK:
Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. Add just
enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or
until the dough is smooth and elastic and no longer sticks to your hands. Coat the top
of the dough with oil, cover with a tea towel and leave to rest in a warm place for about
10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds
and leave in a warm place to rise once more until double in volume. Heat the oil until
very hot and deep-fry the vetkoek until golden brown and done. Drain on paper
towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture.
Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and
serve.
“TOAD IN THE HOLE”
8 varkworsies toegedraai in repies spek
3 eiers
125gr meel
300ml melk
Swart peper en sout
15ml mosterd (korreltipe !!)
Stel oond op 200°C. Klits eiers, meel, melk, sout, peper en mosterd. Braai worsies
effens in olie tot spek bietjie bruin is. Pak in gesmeerde oonbak. Gooi melk en
eierbeslag oor. Bak 20-30 minute. Indien verkies, gooi dik bo-op met gerasperde
Cheddarlaas sodra dit uit die oond kom. Sprinkel met gerasperde pietersielie.
CURRIED OX TONGUE
1 kg ox tongue
1 onion, coarsely chopped
2 sprigs parsley
Sauce:
4 carrots, cut into julienne strips
250 ml boiling water
60 ml vinegar
15 ml curry powder
5 ml garam masala
salt & pepper
5 whole peppercorns
2 bay leaves
1 chicken stock cube
250 ml cream
30 ml sugar
5 ml cumin seed (jeera)
1 ml ground ginger
250 g stoned prunes
cornflour
Place the ox tongue in a large saucepan or pressure cooker. Add the peppercorns,
onion, bay leaves and parsley and simmer for about 2 hours or until the tongue is
tender (for 1 hour if cooking the tongue in the pressure cooker). Remove the tongue
from the cooking liquid and remove the skin while still hot. Slice the tongue. In the
meantime prepare the sauce: Boil the carrot strips in the chicken stock cube dissolved
in the boiling water until tender but still crisp.
Add the remaining ingredients for the sauce and simmer until the sauce has thickened.
Stir occasionally. Season with salt and pepper and thicken with cornflour mixed to a
paste with a little water if necessary. Serve with the tongue or place the tongue slices in
the sauce and heat through.
89
CURRY OXTAIL STEW...
ONCE AGAIN ONE OF MY PERSONAL FAVORITE
COMBINATIONS, OXTAIL AND CURRY!
1.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Cut the oxtail into joints and wash thoroughly. Place meat in a heavy saucepan and
add the spices and boiling water. Simmer for three to four hours, adding more stock
when necessary.
After two hours add salt, pepper, onion, carrot and turnip. Remove spices and skim off
as much fat as possible. Melt the butter in a pan, add the cake flour and fry until
brown. Add the flour mixture to the meat and gravy in the saucepan and stir until the
gravy thickens. Simmer for 15 minutes. Serve with rice or mashed potatoes.
CURRY PIE
Serves 4-6.
MINCE MIXTURE :
15 ml oil
15 ml curry powder
500 g mince
1 apple, grated
2 onions, sliced into rings
2 ml ground cumin seed
salt & pepper
10 ml apricot jam
Pastry:
220 g cake flour
2 ml salt
70 g margarine
7 ml baking powder
7 ml curry powder
100 ml milk
Fillling:
50 g margarine
30 g sultanas
50 ml chutney
25 ml coconut
Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Heat the
oil in a pan and sauté the onion until soft. Add the seasonings and sauté for another
minute. Add the mince and brown it. Season to taste with salt and pepper. Add the
apple and apricot jam and cook through. Add extra water if necessary. Transfer to the
prepared ovenproof dish. Sift the cake flour, baking powder, salt and curry powder
together in a mixing bowl. Rub in the margarine with your fingertips until the mixture
resembles breadcrumbs. Add just enough milk to form a stiff dough. Roll out the
dough on a lightly floured surface until it is about 7 mm thick. Combine all the
ingredients for the filling and spread over the rolled out dough. Roll the dough up
lengthwise and cut into 1 cm slices. Arrange on top of the meat mixture and bake for
about 40 minutes or until the pastry slices are cooked through and golden brown.
90
MERINGUE POEDING (was belowe on jou 5kg te laat aansit op die heupe!)
(Met erkenning aan Rina Fourie- Sűpra)
500gr malvalekkers – gesnipper
200ml pynappelstukkies
80gr gekapte kersies
80gr gekapte pekanneute
15ml gelatien – geweek in 30ml koue water
80ml Medium Cream Sjerrie
1 liter vars room – styf geklop
Blik karamel kondensmelk
2 merinque doppe (250ml deursnee)
Smeer karamel op bodem van albei doppe. Meng malvalekkers, vrugte en neute.
Smelt gelatien oor warm water, voeg sjerrie en room by. Meng vrugte met
roommengsel. Skep mengsel op 1ste meringue. Plaas 2de meringue bo-op eerste (soos
toebroodjie). Skep oorblywende mengsel op boonste meringue. Vesier met stukkies
vrugte. Verkoel effens en bedien.
CINNAMON AND NUT CAKE
125 g (125 ml) butter
250 ml (1 cup) sugar
2 eggs
5 ml (1 tsp) vanilla essence
500 ml (2 cups) flour
5 ml (1 tsp) baking powder
3 ml (½ tsp) bicarbonate of soda
1 ml (¼ tsp) salt
1 can (290 g) Nestlé Dessert Cream, soured with 30 ml (2 Tbsp) lemon juice
125 ml (½ cup) chopped pecan nuts
125 ml ( ½ cup) sugar
15 ml (1 Tbsp) cinnamon
Preheat oven to 180° C. Grease and line a 23 cm square cake pan. Cream the butter
and sugar together. Add the eggs and vanilla. Beat well. Sift dry ingredients together
and add alternatively to batter with soured cream. Mix pecan nuts, sugar and
cinnamon together. Pour half the batter into the prepared cake pan. Sprinkle with half
the cinnamon mixture, then pour remaining batter over. Sprinkle with the rest of the
cinnamon mixture. Bake for 30 – 40 minutes. Allow to cool, then cut into squares to
serve.
DUMPLINGS
3/4 cup self rising flour
a pinch of salt
Rub 2 tables spoons butter/margarine into flour mix with one egg and a little milk to
form a batter. Drop into stew with a spoon and leave in cooking pot for 10 minutes.
Remove from pot. You can also put some mixed herbs and aromat in the batter.
CUSTARD
150 ml Nestlé Custard Powder
1 litre (4 cups) boiling water
60 ml (¼ cup) cold water
1 can (385 g) Nestlé Condensed Milk
Combine custard powder and cold water and mix to a paste. Add boiling water and
mix well. Add the Nestlé Condensed Milk and heat until it thickens. Cook for 5
minutes. Add vanilla and serve.
91
CAPPUCINO SMOOTHIE
250 ml Nestlé Ideal Evaporated Milk
½ can Nestlé Treat – Caramel
15 ml (1 Tbsp) Nescafé Classic Coffee
125 ml ice cubes
2 - 4 scoops Nestlé Ice Cream Country Fresh – vanilla, optional
Nestlé Cocoa powder for sprinkling
Combine all ingredients, except Cocoa, in the Kenwood Smoothie Machine and process
for 30 seconds. Pour into serving glasses and sprinkle with Cocoa. Serve immediately.
MACARONI CHEESE WITH TOMATO SAUCE
200 g macaroni, cooked
30 g butter
30 g (3 Tbsp) flour
250 ml milk
1 can (290 g) Nestlé Dessert Cream
250 ml grated strong Cheddar cheese
1 egg
125 ml peppadews, chopped
extra cheese for sprinkling
1 small onion, chopped
15 ml oil
1 can chopped tomatoes
10 ml chopped fresh parsley or basil
salt and pepper
Preheat oven to 180°C. Lightly grease six individual or 1 large ovenproof dish. Melt
butter, add flour and cook, stirring over low heat for 1 minute. Add milk and Cream
stirring until smooth. Cook, stirring over medium heat until mixture boils and thickens.
Stir in Chicken Stock, macaroni, egg, peppadews and cheese. Mix well and season to
taste. Spoon into dishes, top with extra grated cheese and place dishes into a large
baking dish half filled with water. Bake for 30 minutes or until set. Leave t rest for 5
minutes before turning out (individual dishes) and serving with tomato sauce.
Sauce: Fry onion in oil until soft and add tomatoes. Simmer for 10 minutes, adding a
little water if necessary. Season to taste and stir in parsley or basil.
MEXICAN HOT CHOCOLATE SAUCE
100 g Nestle EasyMelt Chocolate – Dark
60 ml Nestle Treat – Caramel
250 – 350 ml Nestle Ideal Evaporated Milk
Combine Chocolate, Treat and Ideal Milk in a jug and heat until well blended. If
serving as a sauce use less Ideal Milk to make a thicker mixture. If serving as a
delicious drink, use a large amount of Ideal Milk to make a drinkable consistency.
Serve over ice cream or chocolate cake as a sauce, or in small glasses as a drink.
Sprinkle with ground cinnamon before serving.
Eindeloos is die hulp wat mens aan ander kan verleen.
92
ICE CREAM
1 x 380 g Nestlé Ideal Evaporated milk, chilled
1 x 385 g Nestlé Condensed Milk, chilled
1 x 290 g)Nestlé Dessert Cream, chilled
Variations:
Vanilla - 5 ml vanilla essence
Strawberry - 160 ml Nestlé Strawberry Nesquik
Chocolate - 160 ml Nestlé Chocolate Nesquik
Crème Soda - 160 ml Nestlé Crème Soda Nesquik and 2 ml green food colouring
Nutty - 250 ml toasted almonds, chopped or pecans
Beat the Nestlé Ideal Milk until thick and fluffy. Add the remaining ingredients,
beating well to combine well. Pour into a freezer bowl and allow to freeze - ± 45
minutes. Beat mixture again and then refreeze until completely frozen. If desired, a
third beating will ensure a very creamy ice cream. Allow to soften slightly to make
serving easier. Serve scoops in serving bowls or in an ice cream cone.
BURFEE
250 ml (1 cup) fresh milk
500 g Nestlé Klim Full Cream Milk Powder
Cream
30 ml (2 Tbsp) butter
125 ml (½ cup) ground almonds
750 ml (3 cups) icing sugar
1 small can Nestlé Dessert
10 ml (2 tsp) ground cardamom
Boil the fresh milk and icing sugar for 15 minutes. Meanwhile mix KLIM, Cream and
butter together. Sift into a bowl, or place in a food processor and process until mixture
resembles breadcrumbs. Add cardamom and ground almonds. When milk and sugar
mixture is ready, add to the dry mixture. Mix well and place in a shallow 17 cm x 27 cm
dish. Decorate with chopped, coloured almonds and allow to set. Cut into diamond
shaped to serve.
VOLMAAKTE ROLKOEK
4 eiers
250ml ongeskifte, afgemeete meelblom
Sout
5ml vaniljegeursel
250ml strooisuiker
5ml bakpoeier
75ml koue water
fyn appelkooskonfyt
Smeer rolkoekpan met maragrien en voer uit met waspapier. Bestuif met koekmmeel
en skud oortolloge meel af. Klop eiers en suiker tot lig en sponsagtig. Sif koekmeel,
bakpoeier en sout saam en vou liggies by meel met metaal lepel. Vou water en geursel
by. Gooi deeg in pan en versprei eweredig. Bak 10-12 minute to ligbruin em druk
liggies met vinger, as holte terug kom is dit gaar. Spoel skoon afdroogdoek in water
uit. Druk goed droog. Strooi suiker mildelik oor die doek en keer rolkoek daarop uit –
trek papier versigtig af. Smeer konfyt oor en rol koek mt doek op totdat die vou onder
is. Laat afkoel. Vulsels: Voeg fyn gekerfte pynappel of aarbeie by styfgeklopte room
93
CARAMEL ALMOND BISCUITS
Light and crispy, ideal for the biscuit tin!
below)
1 can (380 g) Nestlé Treat – Caramel
125 ml (½ cup) ground almonds
1 recipe biscuit dough (recipe
2 ml (½ tsp) almond essence
icing sugar for dusting
Preheat oven to 180°C. Roll out the biscuit dough to a thickness of 1cm. Cut out
shapes using cookie cutters. Place shapes on a greased baking tray. Combine Nestlé
Treat, almond essence and ground almonds.
Place heaped teaspoonsful of almond
mixture in center of each shape. Bake for 10 -15 minutes, until light golden brown.
Dust with icing sugar before serving.
SHORTBREAD BISCUITS
250 g butter or margarine
10 ml (2 tsp) baking powder
190 ml (3/4 cup) sugar
1 can (385 g) Nestlé Condensed Milk
1 litre (4 cups) flour
Preheat oven to 180° C. Cream butter and sugar very well. Add vanilla and beat in the
Nestlé Condensed Milk. Add baking powder and sifted flour gradually. If the dough is
very stiff, do not add all the flour. Roll into balls the size of a walnut, place on a baking
tray and flatten with a fork. Top with glacé cherries or nuts. Bake for 10–12 minutes
until light golden.
Variations:
Choc-chip biscuits – add 150 g chopped Nestlé EasyMelt chocolate to the basic dough
mixture. Add 100 g chopped cherries and 50 g chopped nuts to the basic dough for
Chunky Cherry Cookies.
MINI FRITATAS WITH BUTTERNUT AND FETA
1 kg butternut
15 ml (1 Tbsp) oil
30 g butter
2 onions, finely chopped
200 g feta cheese, crumbled
6 eggs
1 can (290 ml) Nestle Dessert Cream
salt and pepper
Preheat oven to 180° C. Grease a non-stick muffin pan and line bases with circles with
non-stick baking paper. Cut butternut into small cubes and boil, steam or microwave
until cooked. Heat oil and butter in a frying pan and cook the onion until very soft.
Add garlic and cook a further minutes. Cool, then stir in the Feta and butternut. Divide
among the muffin holes. Whisk eggs, Cream and parsley together and season to taste.
Pour into each hole over vegetables and bake for 25 – 30 minutes or until golden and
set. Leave in pan for 5 minutes, then turn out.
“We make a living by what we get
We make a life by what we give” - Winston Churchill
94
FUDGE
400 g (500 ml) sugar
60 g (60 ml) butter
1 can (385g) Nestlé Condensed Milk
75 ml water
25 ml golden syrup
5 ml vanilla essence
Lightly grease a 27 x 17cm pan. Place sugar and water into a heavy saucepan. Stir
over a low heat for 10 minutes until the sugar has dissolved.
Add the butter and
syrup, stirring until the butter has melted. Add Nestlé Condensed Milk and bring to
the boil, stirring continuously.
Cook gently, stirring all the time, for approximately 25 minutes until soft ball stage (test
with a sugar C, or drop a little mixture into a cup of tap water - it is°thermometer -180
ready when the drop forms into a ball when rolled between the thumb and index
finger). Remove from the stove, add the vanilla essence and beat until it begins to
thicken. Pour into pan and leave to cool. Cut into squares when almost cold.
COCONUT ICE
1 can Nestlé Condensed Milk
390 g (5 cups) desiccated coconut
1 pkt (500 g) icing sugar
pink food colouring
Combine Nestlé Condensed Milk, icing sugar and desiccated coconut together. Divide
mixture in half. Press half of mixture into an 18 cm x 28 cm loaf pan. Work a few
drops of colouring into remaining mixture. Press into pan. Allow to set before cutting
into squares to serve.
Variation:
Ring the changes by adding 3 – 4 drops green colouring and add 2 – 3 ml peppermint
essence or 60 ml (¼ cup) Nestlé Cocoa and 15 – 30 (1 – 2 Tbsp) of milk instead of the
pink colouring.
WHITE CHOCOLATE CHEESECAKE
1 packet chocolate digestive biscuits
90 g butter, melted
500 g creamed cottage cheese
1 can (385 g) NESTLÉ Condensed Milk
200 g NESTLÉ EasyMelt Chocolate – White, melted
250 ml fresh cream
15 ml gelatine
60 ml water
100 g NESTLÉ EasyMelt Chocolate – Dark, melted
Combine biscuit crumbs and butter, press into base of 23 cm springform pan,
refrigerate until firm. Beat creamed cottage cheese and NESTLÉ Condensed Milk until
smooth. Beat in melted white chocolate and then the cream.
Combine gelatine and water and allow to stand a few minutes. Dissolve over hot
water.
Beat gelatine into cheesecake mixture, spoon over crumb crust. Swirl dark chocolate
through cheesecake mixture, refrigerate until firm. Serve in sliced wedges.
GROEN - die kleur van vernuwing
BLOU - die kleur van kalmte
95
CARRIBEAN CHICKEN CURRY
12 chicken pieces
2 onions, sliced
25 – 30 ml curry powder
1 can (380g) Nestlé Ideal Evaporated Milk
250 ml (cup) water
desiccated coconut
45 ml oil
10 ml grated ginger
20 ml flour
30 ml sultanas
Brown chicken in oil. Remove from saucepan and fry onion, garlic and curry powder
in remaining oil. Add flour, cook for 1 minute. Stir in The Ideal Milk and sultanas.
Bring to the boil and add chicken. Cover and simmer for 30 minutes or until the
chicken is cooked through. Serve garnished with coconut.
FETTUCINE ALLA RANCATI
(Met erkenning aan Rina-Sűpra)
250gr rou Fettucine-noedels gekook in soutwater aldanté
1 blik tamatie en uiesmoor
5ml vars gemaalde knoffel
1 x 425 blik sardyne in tamatiesous – ontgraat en grof gepluis
250ml vars room
sout en peper
50ml grof gekapte pietersielie en Basil
1 koppie gerasperde Cheddarkaas
30ml Balsamiese asyn
3t suiker
Verhit bietjie van die olie in braaipan. Gooi tamatiesmoor en knoffel in. Roer asyn en
suiker by. Gooi vis, sout, peper en kruie by. Roer room by. Proe en geur nog indien
nodig. Strooi kaas bo-oor. Bedien dadelik.
VRA NA MEER HOENDER
1 groot hoender in stukke gesny
1 pakkie wit uie soppoeier
250ml mayonnaise
Sout en peper
250ml blatjang
250ml kookwater
Stel oond op 180°C. Meng soppoeier met kookwater, voeg blatjang en mayonnaise by
en meng. Pak hoenderstukke, gegeur met sout en peper in gesmeerde oondbak en gooi
mengsel oor hoender. Bak 1 uur met deksel op. Haal deksel af en bak tot bruin.
CARROT AND PECAN NUT LOAF
500 ml Snowflake Cake Flour (280 g)
5 ml baking powder
125 ml caramel brown sugar (100 g)
2 extra-large eggs
5 ml finely grated orange rind
125 ml pecan nuts, chopped (75 g)
3 ml bicarbonate of soda
2 ml salt125 g butter or margarine
125 ml white sugar (100 g)
45 ml fresh orange juice
375 ml finely grated carrots
125 ml sultanas (75g)
96
Preheat oven to 180 °C. Sift dry ingredients together. Cream the butter and sugars
well together. Add eggs one at a time and beat well after each addition.
Add orange juice and rind to mixture. Add dry ingredients and mix well.
Stir in the carrots, nuts and sultanas. Pour into a well-greased 23 cm loaf tin and bake
in preheated oven for about 1 hour. Leave in tin for a few minutes and turn out to cool
off.
For icing: Mix the creamed cottage cheese, lemon juice and rind. Sift icing sugar and
beat together until just smooth and fluffy.
Spread icing over cooled loaf and sprinkle with chopped nuts.
CHERRY LOAF
200 g soft butter
1 extra large egg, beaten
625 ml Snowflake cake flour (350 g)
10 ml baking powder
2 ml salt
160 ml halved red glacé cherries (100 g)
125 ml water
225 g tin condensed milk
Cream butter, and add egg and essence.
Sift dry ingredients together, and add
cherries. Add, with remaining ingredients, to creamed mixture. Spoon into a lined
and greased 23 cm loaf tin. Bake in a preheated oven at 180 *C for 50 - 60 minutes.
Turn onto a wire rack to cool.
TIP:
Roll cherries in flour to prevent them from sinking to the bottom.
CHOCOLATE CREAM AND MINT SWISSROLL
(Makes 1 large cake)
4 extra large eggs, separated
125 ml castor sugar (105 g)
60 ml Snowflake self-raising flour (35 g)
60 ml cocoa powder (25 g)
castor sugar for rolling
Beat egg yolks and castor sugar until light and pale. Sift flour and cocoa powder and
add to egg mixture, beating well. Beat egg whites until soft-peak stage and fold in with
a metal spoon. Spread in a lined and greased 23 cm x 32 cm Swiss roll tin. Bake in a
preheated oven at 180 °C for 10–12 minutes. Remove from oven and leave to cool
slightly.
Turn out onto a clean, dry tea towel sprinkled well with castor sugar. Trim edges to
ensure rolling without breaking. Remove paper carefully and roll it up with the
sugared cloth. Leave it for about 5 minutes, then unroll and leave it to cool further.
For filling: Beat cream and sugar until thickened. Spread over the Swiss roll and
sprinkle peppermint crisp over it. Roll up.
CHOCOLATE YOGHURT CAKE
310 ml sugar (260 g)
97
4 extra large eggs
Sauce:
150 g dark chocolate
45 ml milk
375 ml Snowflake self-raising flour
2 ml salt
60 ml sugar (52 g)
30 ml butter or margarine
Cream butter and sugar well. Add three of the eggs, one at a time, and beat until light
and fluffy. Sift flour, cocoa and salt and fold in. In a separate bowl, mix the yoghurt,
sugar, and essence and remaining egg until smooth. Spoon chocolate mix into a 23 cm
greased ring tin. Top with yoghurt mix. Cut with a knife through mixture, creating a
marble effect. Bake in a preheated oven at 180 °C about 45 minutes. Leave to stand a
few minutes before turning out onto a wire rack to cool.
For sauce: Put the chocolate in a heatproof bowl and place over a saucepan of gently
simmering water until the chocolate melts. Remove from heat and add butter and milk
while stirring. To serve, cut the cake into slices and pour sauce over it.
Tip: To make the sauce in a microwave, place all ingredients in a microwave bowl.
Cook on High for 2-3 minutes, stirring once, until the chocolate melts. Be careful not to
overheat the chocolate as it will become dry and crumbly when it cools.
DATE LOAF
(Makes 1 loaf)
2 ml salt
10 ml baking powder
1 extra large egg
250 g dates, chopped
Pour boiling water over dates and butter. Sift flour, salt, bicarbonate of soda and
baking powder together. Add sugar, egg, essence and date mix. Mix well together and
spoon into a greased 23 cm loaf tin. Bake in a preheated oven at 180 °C for about 45
minutes. Reduce temperature to 160 °C and bake for a further 15 minutes. Turn out
onto a wire rack to cool. Serve with butter, if preferred.
Sit met toe oë in `n koel skemerbries,
word stil in jou gemoed en ervaar die Heilige Gees
se vertroostende teenwoordigheid in jou lewe.
98
EGGLESS RICH CHOCOLATE CAKE
(Makes 1 large cake)
125 g butter
500 ml water
750 mlSnowflake self-raising flour (420 g)
500 ml sugar
Chocolate icing:
60 g butter
375 ml icing sugar
15 ml vinegar
5 ml salt
80 ml cocoa powder
30 ml milk
20 ml cocoa powder
Melt butter, remove from heat and add vinegar, water and essence.
Sift dry
ingredients together. Add to melted butter mixture and whisk slightly until smooth.
Spoon cake mixture into a greased and lined 23 cm springform cake tin. Bake in a
preheated oven at 180 °C for 50 – 60 minutes. Leave in tin a few minutes before turning
out on cooling rack. Icing: Heat butter and milk. Remove from heat and add essence,
cocoa and icing sugar. Whisk until smooth and pour over cooled cake.
GRANADILLA BUTTER CAKE
(Makes 1 cake)
125 g butter
4 extra-large eggs, separated
10 ml baking powder
80 ml water
5 ml cream of tartar
1 ml salt
120 ml milk
45 ml granadilla pulp
smooth apricot jam
Granadilla butter icing:
125 g butter
375 ml icing sugar (200 g)
45 ml granadilla pulp
Preheat oven to 180ºC. Cream together the butter and sugar until light and fluffy.
Beat in the egg yolks and mix well. Add in the sifted dry ingredients alternatively with
the essence and the milk and water. Add granadilla pulp. Whisk the egg whites with
the cream of tartar until stiff. Using a large metal spoon, fold the egg whites into the
flour mixture.
Pour batter into two 20 cm round greased and lined cake tins. Bake in preheated oven
for 30 - 35 minutes. Leave for a few minutes in tins before turning out onto a wire rack
to continue cooling.
For icing: Beat all the ingredients together until smooth and creamy in consistency.
Sandwich with half of icing and ice top of cake with remaining icing.
Variation: pmit granadilla pulp for plain butter icing.
A woman is like a teabag. It’s only when she’s in hot water
that you realise how strong she is. Nancy Reagan
99
MADEIRA AND CHERRY SQUARES
(Makes 20 squares)
125 g butter
2 extra large eggs
200 g glacé red cherries
200 ml sugar
60 ml milk
Beat butter and sugar. Add egg, one at a time, beating well after each addition. Sift
flour and add with milk. Dip cherries in flour and stir in gently.
Spoon into a
rectangular tin of about 20 cm x 24 cm. Bake in a preheated oven at 180 °C for 20 – 25
minutes. Leave to cool and dust with icing sugar.
BUTTERMILK WAFFLES WITH BANANAS
(Makes about 8 waffles )
Batter
15 ml baking powder
3 ml salt
10 ml sugar
2 extra large eggs
90 g butter, melted
250 ml buttermilk
Filling
60 g butter
80 ml fresh orange juice
6 ripe bananas, peeled and cut in slices
60 ml light brown sugar
5 ml finely grated orange rind
Batter: Sift dry ingredients together. Add remaining ingredients and beat until smooth.
Rest batter for about 30 minutes. (Mixture should be thick).
Heat the waffle iron and spray or brush the plates. Pour the batter onto the plates to
cover about two-thirds of the iron. Close it and wipe away excess.
Cook batter for about 3 – 4 minutes until waffle turns light brown on each side. Serve
with syrup, ice cream or any other fruit topping of choice.
Filling: Heat the butter in a large frying pan. Add the sugar and stir until sugar has
melted.
Add the orange juice and bananas to the pan and cook for about 3 minutes. Sprinkle
cinnamon over bananas and serve with waffles.
Variations: For crisper waffle, substitute buttermilk with 300 ml milk.
CHOCOLATE COFFEE PUDDING
(Serves 4 - 6)
8 ml baking powder
100 ml cooking oil
30 ml cocoa powder
2 ml salt
100
Syrup:
160 ml water
5 ml coffee powder
Beat egg yolks and sugar well, until light and fluffy. Sift dry ingredients and add to
sugar mixture. Beat egg whites until soft and add with oil, boiling water and essence
to sugar mixture. Mix lightly until smooth. Spoon into a greased, medium ovenproof
dish. Bake in a preheated oven at 180 °C for about 40 minutes.
Syrup: Boil sugar, water and coffee powder together for about 5 minutes, stirring all
the time. Remove from heat, add essence and pour syrup over pudding, once taken
from oven. Leave to cool and serve with whipped fresh cream or custard.
DATE PUDDING
(Serves 4 - 6)
2 extra-large eggs
8 ml baking powder
60 ml milk
250 ml water
SAUCE
125 ml milk
60 g butter
Preheat oven to 180 °C. Place dates and water in a saucepan and bring to the boil.
Remove from heat and leave to stand for about 5 minutes. Cream butter and castor
sugar. Add eggs, one at a time and beat well after each addition. Sift flour, baking
powder and bicarbonate of soda. Fold with dates and milk into egg mixture. Spoon in
an ovenproof dish and bake for ± 50 minutes.
For sauce: Place the milk, brown sugar and butter in a saucepan. Stir over low heat
until sugar dissolves. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Remove the pudding from the oven and pour the sauce over top of pudding.
COCONUT PUDDING
(Serves 4 - 6)
250 ml white sugar
3 extra large eggs
3 ml baking powder
1 ml salt + 250ml milk + 250ml desiccated coconut
Beat butter and sugar together. Add eggs and vanilla essence and beat well. Sift dry
ingredients and add, with milk and coconut and mix well. Add milk and coconut.
Pour into tart dish and bake in a preheated oven at 180 °C for about 45 minutes until
golden brown. Serve with custard or cream.
It’s hard to beat a person who never gives up. Babe Ruth
FRUIT COBBLER
(Serves 6)
60 g butter
101
1 extra large egg
1 ml salt
45 ml sugar
250 ml Snowflake self-raising flour
160 ml milk
410 g can sliced peaches
Cream butter and sugar well. Add egg and beat until light and fluffy.
Sift dry
ingredients and mix alternately with milk and vanilla into creamed mixture. Beat until
smooth. Spread batter into a greased 32 cm x 22 cm cake tin or ovenproof dish. Cover
with sliced fruit and press it slightly into batter. Mix sugar and cinnamon and sprinkle
over fruit. Bake in preheated oven at 180 °C for 25 – 30 minutes.
GRANADILLA CREAM
(Serves 4)
10 ml gelatine
250 ml apricot juice
170 g can evaporated milk, chilled
200 ml water
115 g can granadilla pulp
Combine flour, sugar, gelatine and water in a saucepan. Simmer until mixture thickens,
stirring constantly. Stir in juice and granadilla pulp. Refrigerate until mixture starts to
set. Beat milk until fluffy and fold into granadilla mixture. Pour into serving glasses
and refrigerate until set. Serve with cream or ice-cream.
TIPSY TARTS
(Makes 12)
2 ml salt
125 g butter
2 extra-large eggs
5 ml baking powder
125 ml pecan nuts, chopped (50 g)
SAUCE
125 ml water
60 g butter
100 ml brandy
Preheat oven to 180ºC. Mix dates, bicarbonate of soda and boiling water.
Cream
butter and sugar. Add eggs one at a time and beat until creamy. Sift flour, baking
powder and salt and add to creamed mixture. Stir in the dates with water mixture and
nuts. Spoon into greased muffin tins and bake in preheated oven for 15-20 minutes.
For sauce: Heat sugar, water and butter, until sugar is melted. Remove from heat and
stir in vanilla essence and brandy. Pour sauce over hot tarts and allow to soak in.
Serve with fresh cream or custard.
TIP; Freeze these individual brandy tipsy's airtight for up to 3 months. It can be baked
in any size dish for a variation.
102
CHICKEN CURRY PIE
(Serves 4 - 6)
3 boneless, skinless chicken breasts, chopped (about 400 g)
15 ml cooking oil
1 medium onion, chopped
15 ml medium curry powder
3 medium tomatoes, peeled and chopped
125 ml apricot juice
125 ml coconut milk
80 g dried apricots, chopped
10 ml sugar
taste
1 green apple, chopped coarsely
15 ml Snowflake cake flour
Crust
100 g butter
30 ml iced water
2 ml salt
1 egg yolk
5 ml lemon juice
Fry chicken pieces in oil until starting to brown. Add onion, garlic and curry powder
and sauté lightly for 1 minute.
Add tomatoes, juice, milk, apricots, sugar and
seasoning. Add apple. Thicken with flour, dissolved in little water if necessary. Crust:
Mix flour and salt. Cut butter into small pieces and rub into flour until mixture
resembles breadcrumbs. Beat
remaining ingredients together and add to flour
mixture. Roll out the dough on a lightly floured surface to a thickness of 3 mm. Place
pastry over chicken filling. Cut a few holes and decorate with pastry off-cuts. Bake in a
preheated oven at 200 °C for 20 – 30 minutes until golden-brown.
CHEESY TUNA TART
(Serves about 4 – 6 )
Base
125 ml Snowflake Nutty wheat (75 g)
250 ml grated Cheddar cheese (100 g)
Filling
500 ml milk
1 ml ground paprika
salt and freshly ground black pepper to taste 1 extra large egg, beaten
2 x 170 g cans tuna in water, drained
2 onions, chopped
3 extra large eggs, cooked and coarsely chopped
125 ml grated Cheddar cheese
45 ml chopped fresh parsley or 15 dried
Base: Mix all ingredients and press in a greased 23 cm tart dish. Filling: Make white
sauce by melting butter in a heavy-based saucepan. Add flour and heat through. Add
milk and boil until it start thickening. Remove from heat and add remaining
ingredients. Spoon into a greased, large ovenproof dish. Sprinkle extra cheese over and
bake in a preheated oven at 180 °C for about 45 minutes.
FISH IN BEER BATTER
(Makes 4 – 6)
5 ml salt
15 ml chopped fresh herbs OR 5 ml mixed dried herbs
15 ml cooking oil
250 ml beer
extra flour for coating
800 g frozen hake fillets
103
cooking oil for frying
Sift flour and salt. Add dried herbs, oil and beer. Coat fish with extra flour, dip into
batter, and fry in shallow oil. Drain on paper towel. Serve with Tartare Sauce.
TARTARE SAUCE
250 ml mayonnaise
2 extra large eggs, hard-boiled and finely chopped
10 ml finely chopped gherkins, optional
2 spring onions, finely chopped
15 ml fresh parsley OR 5 ml dried
15 ml chopped fresh tarragon OR 5 ml dried
Mix all ingredients together well, cover and chill in refrigerator until ready to serve.
MINCE ROLL
(Serves 4 – 6)
FILLING
30 ml cooking oil
1 onion, chopped
30 ml chopped fresh parsley OR 10 ml dried
200 ml chutney
400 g topside mince
DOUGH
2 ml salt
5 ml sugar
30 g butter
125 ml grated Cheddar cheese (50g)
1 extra large egg
125 ml milk
beaten egg or milk to glaze
For filling: Heat oil and fry mince until colour changes. Add onion and garlic and sauté
a few minutes. Season with salt, pepper and parsley. Add chutney and leave to cool
slightly. For dough: Sift flour, salt and sugar. Rub in margarine and add cheese. Beat
egg and milk, add to dry ingredients, and mix to a soft dough. Roll out into a 20 cm x
30 cm rectangle. Spoon meat onto dough, roll up like a Swiss roll, and place on a
greased baking tray. Make a few incisions in roll. Brush with beaten egg or milk. Bake
in a preheated oven at 180 °C (350 °F) for 50 minutes. TIP: Cut roll into 2,5 cm slices,
freeze, and bake as required.
104
MINCE ROTIS (pancake)
(Serves 4 – 6)
Mince filling
30 ml cooking oil
500 g lean beef mince
1 onion, chopped
15 ml chopped root ginger
3 ml ground turmeric
10 ml ground cumin
10 ml ground masala
1 tomato, skinned and chopped
300 ml meat stock
2 medium potatoes, peeled and cut small pieces, optional
Roti pastry
3 ml salt
30 ml cooking oil
± 220 ml iced water
125 g soft butter
Add onion, garlic and ginger and sauté until soft. Add spices and fry for a further
minute, stirring constantly. Add tomato, stock and seasoning and bring to the boil.
Cover with lid, reduce heat and simmer for about 15 minutes. Add potatoes and
simmer for a further 20 minutes.
Pastry: Sift the flour and salt together. Whisk oil and water. Add a little at a time to
dry ingredients, kneading lightly to a soft dough. Turn out on flour surface and roll
the dough out flat into a rectangular shape, until about 5 mm thick. Spread the soft
butter over the dough and roll up like a swiss roll to form a sausage. Leave to rest
about 15 minutes. Cut the sausage into about 10 pieces. Roll out each piece to a round
size of about 20 cm in diameter. Heat frying pan and fry rotis in a little oil, one at a
time, until golden brown. Fill with mince, roll up and serve immediately. Variation:
Substitute cumin and masala with 15 ml ground curry powder.
ROASTED BUTTERNUT AND ONION PIE
(Serves 4 – 6)
Pastry
2 ml salt
125 g butter
1 egg yolk
about 60 ml iced water
Filling
600 g butternut, cut into 2 cm pieces
1 onion, halved and quartered
8 cloves garlic, unpeeled
80 ml olive oil
4 – 5 fresh rosemary sprigs
100 g feta, broken into small pieces
Pastry: Sift flour and salt in a large bowl. Rub in the butter until mixture resembles
breadcrumbs. Mix egg yolk and water and add to dry ingredients, mixing well. Knead
lightly on floured surface until smooth and cover in plastic wrap and refrigerate for
about 20 minutes.
Filling: Place butternut, onion and garlic cloves on a baking tray, drizzle with olive oil
and bake for about 25 minutes, or until the butternut is soft. Leave to cool. Roll out the
pastry on a lightly floured surface to a thickness of 3 mm, into a circle of about 35 cm.
Arrange butternut on pastry base, leaving an edge of about 5 cm open. Top butternut
with onion, flesh of garlic and rosemary sprigs. Sprinkle feta over and fold pastry
105
edges over filling, overlapping pastry. Bake in a preheated oven at 200 °C for 25 - 30
minutes.
SAVOURY CHEESE TART
Pastry
2 ml salt
about 45 ml water
Filling
125 g smoked ham or rindless streaky bacon, chopped
125 ml Cheddar cheese, grated
250 ml sour cream
3 extra large eggs, lightly beaten
1 ml paprika
Pastry: Sift flour and salt. Rub in butter until mixture resembles breadcrumbs.
Add enough water to mix to a soft dough. Knead until smooth and leave to rest for 30
minutes in refrigerator. Roll pastry to a thickness of 3 mm and line base and sides of a
greased 24 cm loose-bottomed flan tin. Bake in a preheated oven at 200 °C for 10–12
minutes. Leave to cool slightly. Reduce oven temperature to 180 °C. Filling: Mix all
ingredients together and pour into base. Bake in preheated oven for 25–30 minutes
until golden brown. Serve warm or cold.
SPICY CHICKEN PIZZA
(Makes 1 large pizza )
Base
125 ml buttermilk
2 ml salt
about 60 ml olive oil
Topping
30 ml cooking oil
2 skinless boneless chicken breasts, cut
strips
1 large onion, cut rings
15 ml chopped root ginger
1 green pepper, cut into strips
45 ml peri-peri sauce
125 ml grated mozzarella cheese
15 ml chopped fresh herbs or 5 ml dried
salt/freshly ground pepper to taste
Base: Sift flour and salt. Whisk buttermilk and oil and add to dry ingredients to make
a soft dough. Press dough into a greased 28 cm pizza pan. Topping: Heat oil in a
heavy-based saucepan. Add chicken strips and fry until starting to brown. Add onion,
garlic, ginger and green pepper and sauté until soft. Add peri-peri sauce and heat
through. Layer all ingredients on pizza base. Top with cheese, herbs and seasoning.
Bake in a preheated oven at 200 °C for about 25 minutes. Serve immediately.
The beginning of anxiety is the end of faith.
But, the beginning of faith is the end of anxiety. George Muller
TUNA AND MUSHROOM PIE
(Makes 1 pie)
Base
106
Filling
1 onion, chopped
15 ml cooking oil
2 extra-large eggs, beaten
250 ml milk
200 g can tuna chunks, drained
285 g can creamed mushrooms
15 ml chopped fresh chives or 5 ml dried
taste
fresh chives to garnish
Base: Mix flour, cheese and butter by using a food processor or rub in with hands.
Press firmly into a greased 23 cm pie dish. Filling: Sauté onion in oil until soft and
spoon out. Whisk the eggs and milk, add onion and all the other ingredients. Pour
into the pastry base and bake in a preheated oven at 180 °C for about 35 minutes.
VEGETABLE QUICHE
(Serves 4 - 6)
PASTRY
125 ml Snowflake Nutty Wheat (75 g)
125 g butter
FILLING
15 ml butter
80 g broccoli florets or spinach
1 clove garlic, crushed
125 g cherry tomatoes
1 small onion, chopped or 2 leeks, sliced
250 ml milk
2 extra-large eggs
30 ml chopped fresh mixed herbs or 10 ml dried
10 ml sugar
Preheat oven to 160 °C. For pastry: Mix all ingredients to a soft dough in a food
processor or by hand. Press into base and sides of a greased 24 cm quiche dish. For
filling: Blanch broccoli florets for 1 - 2 minutes. Drain well. Heat butter and sauté garlic,
tomatoes and leeks until slightly soft. Spoon all ingredients onto the pastry base.
Whisk milk, eggs, sugar, herbs and seasoning. Pour over vegetables. Bake for 40 - 45
minutes.
107
ALMOND BERRY MUFFINS
(Makes 12)
200 ml sugar
2 extra large eggs, beaten
125 g butter, melted
375 ml frozen raspberries (150 g)
10 ml baking powder
5 ml salt
125 ml ground almonds
125 ml milk
10 ml almond essence
Sift flour, baking powder, bicarbonate of soda and salt together. Add sugar and ground
almonds. In another bowl, whisk eggs, milk, melted butter and essence. Add mixture
to dry ingredients, stirring until just combined. Add raspberries and stir lightly. Do not
overmix; the batter should still be lumpy. Spoon mixture into greased muffin tins,
filling each to two-thirds full. Bake in a preheated oven at 200 °C for 20 – 25 minutes,
or until golden brown. Cool for a few minutes on a wire rack.
BANANA AND HONEY MUFFINS
(Makes 12)
500 ml Snowflake Brown Bread Flour (280 g)
15 ml baking powder
2 ml salt
1 extra-large egg
125 ml milk
80 ml cooking oil
60 ml honey
2 medium bananas, mashed
50 g sultanas
Preheat oven to 200°C. Mix dry ingredients in a bowl. Add sugar. Beat egg and milk.
Add oil and honey. Add mashed bananas and sultanas to dry mix. Pour egg mixture
into dry ingredients and mix until just combined. Do not over mix; batter should still
be lumpy. Spoon into greased muffin tins, two-thirds full. Bake for 15 – 20 minutes
until golden brown. Serve warm with butter.
DOUBLE CHOCOLATE MUFFINS
(Makes 12)
2 ml salt
125 ml milk
60 g chocolate chips
15 ml baking powder
2 extra-large eggs
125 ml cooking oil
Preheat oven to 200 °C. Sift the flour, baking powder, salt and cocoa powder together.
Add sugar. Whisk eggs, milk and oil together. Stir into dry ingredients and add
chocolate chips. Mix only until flour is moistened; batter should still be lumpy. Spoon
mixture into greased muffin tins until two-thirds full. Bake in preheated oven for 15 –
20 minutes. Cool a few minutes in tins before turning out onto a wire rack.
LEMON POPPYSEED MUFFINS
(Makes 12)
108
125 ml cooking oil
2 extra-large eggs
250 ml natural yoghurt or buttermilk
125 ml lemon juice
3 ml grated lemon rind
60 ml poppy seeds
15 ml baking powder
2 ml salt
Preheat oven to 200 °C. Beat oil and sugar together. Add eggs and beat until mixture
is light and fluffy.
Add yoghurt, lemon juice, rind and poppy seeds.
Sift dry
ingredients together and fold into wet mixture; the batter should still be lumpy. Spoon
into greased muffin tins, filling each about two-thirds full. Bake in preheated oven for
15 - 20 minutes until golden brown.
MUSHROOM CHEESE MUFFINS
(Makes 12)
2 ml salt
1 ml ground cayenne pepper (pinch)
1 red or green pepper, seeded and chopped
15 ml chopped fresh parsley or 5 ml dried
60 ml cooking oil
ground cayenne pepper for topping
15 ml baking powder
1 ml ground coarse pepper (pinch)
160 g mushrooms, chopped (500 ml)
2 extra large eggs
375 ml milk
Sift flour, baking powder and seasonings together. Add mushrooms, chopped pepper,
cheese and parsley. Whisk eggs, oil and milk together. Add to dry ingredients, mixing
until just combined. Spoon into greased muffin tins, two thirds full. Bake in preheated
at 200 °C for 15 – 20 minutes until golden brown. Cool for a few minutes on a wire rack
and serve warm with butter.
Tip: These muffins can be successfully frozen for up to 3 months.
CHOUX PASTRY
(Makes 16 puffs or 12 éclairs)
125 ml water
125 ml Snowlake Cake Flour (70 g)
2 eggs
65 g butter
1 ml salt
Put water and butter in a saucepan. Bring slowly to the boil, allowing butter to melt
before water boils. Remove from heat, and add flour and salt. Return to heat and stir
quickly until a ball forms in the middle, and the dough comes away from the sides.
Remove from heat and leave to cool for about 5 minutes. Add eggs one at a time,
beating well after each addition until dough is stiff.
If making puffs, place
teaspoonfuls on greased baking tray or pipe in long shapes for éclairs. Bake in a
preheated oven at 200 °C (400 °F) for 10 minutes.
Reduce heat to 180 *C (350 *F) for 15 minutes. Leave to cool in oven. Fill with cream,
confectioner's custard or savoury fillings.
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TIPS: Raw dough can be kept, covered, in a cool place for 1 day or frozen for 3
months. Store empty shells in an airtight container. When needed, simply reheat for a
few minutes to make crisp.
FLAKY PASTRY
(Makes 2 flans)
150 g butter
5 ml lemon juice
2 ml salt
125 ml iced water
Sift flour and salt together. Cut butter into pea-sized pieces, add half to flour and rub
in until mixture resembles breadcrumbs. Mix iced water with lemon juice and cut in
with a knife. Mix until smooth, forming a stiff dough. Flour surface and roll pastry to a
thickness of 5 mm and keep rectangular. Cover two-thirds of pastry with half of
remaining butter. Fold the third of pastry without butter to middle to meet the other
end piece. Fold in thirds again. Keep covered and chill for a while. Roll out and place
remaining butter on two-thirds of pastry, then fold, turn and roll out. Refrigerate for at
least 30 minutes. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes or until
golden brown.
CHEESE AND CHILLI PUFFS
(Makes ± 12)
250 ml Snowflake Self Raising (140 g)
5 ml baking powder
1ml salt
2 ml mustard powder
7 ml crushed dry chillies or 2 ml cayenne pepper
(100 g)
1 extra-large egg
125 ml milk
15 ml butter, melted
Preheat oven to 200°C. Sift dry ingredients together. Add crushed chillies and cheese.
Whisk egg, milk and melted butter.
Add to dry ingredients and mix until just
combined. Spoon into muffin tins and bake for 10 - 12 minutes. Serve warm.
When a man’s ways please the LORD,
he maketh even his enemies to be at peace with him
110
AMARULA AND MILK JELLIES WITH SPICED ROOIBOS SYRUP
400 ml fat-free milk
400 ml Amarula cream liqueur
30 ml gelatine
15 ml castor sugar
2 ml vanilla extract/essence
ROOIBOS SYRUP:
250 ml strong rooibos tea
1 whole chilli
2 peppercorns
1 cardamom pods
250 ml castor sugar
1 star anise
2 cloves
Heat 200 ml each milk and Amarula, but do not allow to boil. Remove from heat.
Add gelatine and sugar. Whisk lightly to dissolve gelatine completely. Add
remaining milk, Amarula and vanilla essence ad mix well. Pour into individual 250 ml
moulds and refrigerate until set, about four to six hours.
TO MAKE SYRUP: Heat rooibos tea and castor sugar until dissolved. Add spices
and bring to the boil until it starts to thicken, about 10 minutes. Remove from heat and
cool. To serve, remove spices and drizzle over jellies.
TUNA TARTS
(Makes 18)
170 g solid tuna, drained
4 extra-large eggs
250 ml milk
30 ml chopped fresh parsley or 10 ml dried
5 ml salt
ground paprika for topping
Preheat oven to 180 °C. Grease small muffins tins. Flake the tuna. Boil two eggs until
hard and chop fine. Beat remaining two eggs, mix with all other ingredients and
spoon into tins. Sprinkle paprika over. Bake in preheated oven for 15 minutes and
remove from tins.
APRICOT ALMOND SLICES
(Makes about 12 large )
Base
125 g butter
Topping
80 g butter
5 ml grated orange rind
250 ml (100 g) ground almonds
60 ml smooth apricot jam
2 extra large eggs
60 ml flaked almonds
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Base: Beat butter and sugar together. Add flour and mix to a soft dough. Press
mixture into a well greased 20 cm x 24 cm rectangular tin. Bake in a preheated oven at
180 *C for about 10 minutes.
Topping: Cream butter, sugar and orange rind until well combined. Add eggs and
beat. Add almonds and spread over base. Sprinkle with flaked almonds. Bake in a
preheated oven at 180 °C for 25 – 30 minutes. Brush with warm apricot jam, cool in pan
before cutting.
BAKEWELL SLICES
(Makes about 30)
Shortcrust pastry
5 ml salt
± 45 ml water
Filling
60 ml smooth apricot jam
100 ml castor sugar
2 extra large eggs, beaten
125 ml Snowflake self-raising four (70 g)
60 ml ground almonds
5 ml almond essence
Pastry: Sift flour and salt into a bowl, then rub in the butter. Add enough water to
mix to a firm dough. Knead lightly and press into a greased swiss roll tin of about 23
cm x 32 cm.
Filling: Spread jam over base of pastry. Chill in fridge. Beat butter and sugar
together. Add eggs and beat until light and fluffy. Fold in the flour, ground almonds
and essence. Spoon almond mixture evenly onto the pastry. Smooth surface. Bake in a
preheated oven at 180 °C for about 15 - 18 minutes. Leave to cool and cut into slices.
BANANA DATE SLICES
(Makes about 24)
250 ml dates, coarsely chopped (150 g)
15 ml honey
250 ml Snowflake nutty wheat (150 g)
5 ml baking powder
1 medium banana, mashed
80 ml water
1 extra large egg
extra ground cinnamon
Icing
45 ml soft butter or margarine
± 20 ml fresh lemon juice
extra ground cinnamon for topping
Mix dates, water and honey and boil in a small saucepan. Simmer for about 1 minute or
until thickened. Cool off slightly. Beat butter and sugar together. Add egg and beat
until light and fluffy. Sift dry ingredients and add, with date mixture and banana. Mix
well and spread mixture in a greased pan of about 20 cm x 24 cm. Bake in a preheated
oven at 180 °C for 20 – 25 minutes. Leave to cool off. Icing: Sift icing sugar and beat
112
with butter and enough lemon juice to make a spreadable icing. Spread over, sprinkle
with cinnamon and cut into squares. Store in an airtight container.
CREAMY STRAWBERRY FLAN
(Makes 1 flan)
PASTRY
2 extra large egg yolks
2 ml salt
60 g butter
FILLING
20 ml gelatine
80 ml cold water
15 ml lemon juice
250 ml crushed fresh strawberries
125 ml fresh cream
For pastry: Sift flour and salt together. Add sugar and rub in butter with fingertips
until the mixture resembles breadcrumbs. Add egg yolks and essence and work into a
firm dough. Knead well. On a floured surface, roll out pastry to a thickness of 3 mm
and line a greased 24 cm loose-bottomed flan tin.
Cover and refrigerate for 30
minutes. Prick base and bake blind in a preheated oven at 190 °C for 10 minutes.
Remove paper and beans, then bake a further 5 minutes until pastry is golden brown.
Allow to cool in pan before turning out onto wire rack to cool completely.
For filling: Sponge gelatine in cold water and dissolve over hot water. Beat egg yolks
slightly, add lemon juice and 100 ml of sugar. Cook while stirring constantly in a
heavy-based saucepan until thickened. Remove from heat and stir in gelatine until
dissolved. Add strawberries and chill mixture until it starts to thicken. Beat egg
whites with remaining sugar until soft peak stage. Fold into strawberry mixture. Fill
pastry shell, chill until set, and garnish with strawberries and whipped cream.
TIP: Sponging: Sprinkle powdered gelatine over cold water, leave for a few minutes
to allow the gelatine to swell, then dissolve over boiling water.
DELICIOUS FRUIT PUFFS
(Makes ± 20)
8 ml baking powder
1 ml salt
1 egg, beaten
100 ml milk
30 ml sugar
15 ml lemon juice
3 bananas
cooking oil for frying
Sift flour, baking powder and salt together. Add egg, milk, sugar and lemon juice and
whisk until smooth. Slice bananas into chunks and mix in batter until covered. Dip
fruit pieces in hot, deep oil and fry until golden brown. Drain on kitchen paper and
sprinkle with castor sugar.
VARIATION: Substitute bananas with any other fruit of choice, such as apples.
113
FUDGE & NUT SLICES
(Makes about 28 slices)
Base
Topping
397 g can condensed milk
30 ml golden syrup
125 ml pecan or walnuts (50 g),
roughly chopped
Base: Sift flour and add sugar. Rub in butter until dough is formed. Press in greased
base of a pan, about 20 cm x 20 cm in size. Bake in a preheated oven of 180 °C for 15 –
18 minutes. Cool slightly in pan.
Topping: Combine condensed milk, butter and syrup in heavy-based saucepan. Whisk
continuously over heat for about 8 minutes or until mixture thickens and becomes
golden brown. Remove from heat and spread hot over baked base. Sprinkle with nuts,
press down lightly and refrigerate before cutting.
HONEY MUESLI SQUARES
(Makes about 28 squares)
15 ml honey
2 extra large eggs
125 ml desiccated coconut (40 g)
300 ml milk
Topping
15 ml honey
375 ml icing sugar
about 15 ml hot water
125 ml muesli (about 60 g) Beat butter, sugar and honey in a mixing bowl. Add eggs
and beat until light and fluffy. Add coconut. Sift flour and add alternately with milk.
Mix well and spoon into a greased 23 cm x 32 cm swiss roll pan. Bake in a preheated
oven at 180 °C for about 15 minutes. Leave to cool.
Topping: Beat butter and honey in a bowl. Add icing sugar and water until a smooth
mixture. Top cake with icing and sprinkle muesli over. Cut into squares.
PEANUT CARAMEL BARS
(Makes about 25)
1 extra large egg yolk
2 ml baking powder
2 ml salt
25 ml custard powder
TOPPING
100 ml soft brown sugar (80 g)
30 ml golden syrup
125 ml roasted unsalted peanuts (75 g)
Beat butter and sugar together. Add egg yolk and mix until light and fluffy. Add dry
ingredients and mix to form a stiff dough. Press mixture into a well greased 20 cm x
114
24 cm rectangular tin. Bake in a preheated oven at 180 °C for 20-25 minutes, or until
golden brown.
For topping:
Place brown sugar, golden syrup and butter in a saucepan. Stir over a low heat until
butter has melted and sugar has dissolved. Simmer gently for 5 minutes. Stir in roughly
chopped nuts. Remove from oven, spread with prepared topping mixture, and return
to oven for a further 5 minutes. Leave to cool in tin, then cut into bars. Store in an
airtight container.
MOIST CHOCOLATE BROWNIES
(Makes about 20 brownies)
2 extra large eggs, lightly beaten
60 ml cocoa powder
30 ml honey
100 g walnuts, chopped, optional
Heat butter and chocolate in a saucepan until melted. Remove from heat. Add sugar
and honey. Stir in eggs. Sift flour and cocoa powder and add with nuts. Pour into a
greased tin of about 20 cm x 20 cm. Bake in a preheated oven for 20 – 25 minutes. Cut
into squares when cold. Suitable for freezing.
KOEKSISTERS
DOUGH
4 x 250 ml Snowflake cake flour (560 g)
5 ml salt
15 ml sugar
about 200 ml water
20 ml baking powder
30 ml butter
2 extra large eggs
For syrup: In a large saucepan, dissolve the sugar in the water and bring to the boil.
Mix cream of tartar and cold water together and add to the syrup. Add ginger,
cinnamon, lemon rind and lemon juice.
Boil for 10 minutes and leave to cool.
Refrigerate until very cold - overnight, if possible.
For dough: Sift dry ingredients together. Rub in margarine until the mixture resembles
fine breadcrumbs. Add sugar.
Beat eggs with 200 ml water and add to dry
ingredients, mixing to a soft dough. Add more water if necessary. Knead the dough
lightly for a few minutes, until smooth. Cover with plastic wrap and leave to rest at
least one hour. Roll out dough to a thickness of 5 mm. Cut strips 1 cm wide and 8 cm
long. Join ends of 3 strips and plait.
Alternatively, take two strips 15 cm long, join end and roll. Deep-fry koeksisters in oil
until brown on both sides. Dip immediately into ice cold syrup, making sure that the
koeksister is soaked through. Remove with a slotted spoon and turn onto a wire rack.
If syrup becomes warm, return to refrigerator. Store koeksisters in the refrigerator
before serving.
115
TIPS: Do not fry koeksisters too quickly or the outside will be cooked, and the inside
still raw. Use two bowls of syrup. Keep one in the refrigerator while using the other.
Keep koeksisters in the deep-freeze and remove 30 minutes before use
HERTZOGKOEKIES
(Makes 25 - 30)
10 ml baking powder
1 ml salt
about 50 ml water
200 g smooth apricot jam
500 ml desiccated coconut (160 g)
Sift the flour, baking powder and salt together. Add castor sugar and rub in butter.
Beat egg yolks and water together and add to dry ingredients, mixing to form a soft
dough. Roll dough out thinly and press out circles. Line the base of a greased patty
pan tins with dough circles. Spoon a teaspoonful of apricot jam onto middle of each
circle of dough. Beat egg whites until soft peak stage. Add the 300 ml sugar gradually
while still beating. Add coconut and spoon egg mixture onto apricot jam filling. Bake
in a preheated oven at 180 *C for 20-25 minutes. Turn onto a wire rack to cool.
TIP:
When making jam tarts, put spoonfuls of apricot jam into a plastic bag
containing flour. Shake the bag until the jam is well coated with flour, then place onto
pastry. This will ensure that the jam does not "leak" during baking.
BOXING DAY SAVOURY TART
Base
80 ml cooking oil
2 ml salt
180 ml milk
Topping
30 ml cooking oil
250 g left-over chicken, turkey or roast, coarsely chopped
1 onion, coarsely chopped
30 ml chopped fresh mixed herbs or 10 ml dried
salt and freshly grounded black pepper to taste
300 ml milk
2 extra large eggs
2 ml paprika
Base: Sift dry ingredients together. Whisk oil and milk and add to flourmixture. Mix
and knead lightly to smooth. Press evenly in a greased baking tray of about 23 cm x 32
cm or two smaller ones.
Topping: Heat oil in a heavy-based saucepan. Fry meat and onion lightly and layer
over base. Top with cheese, parsley, salt and pepper.
Whisk milk and eggs and pour over. Sprinkel paprika over and bake in a preheated
oven at 200 °C for about 20 minutes. Cut into squares.
Variation: Substitute the chicken or roast with streaky rindless bacon.
116
CHOCOLATE YULE LOG
(Makes 1 log)
3 extra large eggs
200 ml Snowflake Self Raising Flour (105 g)
15 ml water
Filling and icing:
180 g softened butter
15 ml milk
Beat eggs and sugar until light and fluffy
30 ml cocoa powder
Sift flour and cocoa powder and fold in. Add water and mix through. Pour into a lined
and greased 23 cm x 32 cm Swiss roll tin. Allow mixture to stand for only a few
seconds, knocking lightly to remove air bubbles. Bake in a preheated oven at 200 °C
for 8 – 10 minutes. Remove from oven and allow to cool slightly. Turn out onto a clean
tea towel, sprinkled well with castor sugar. Cut off edges to ensure rolling without
breaking. Remove paper carefully and roll with cloth and leave for about 5 minutes.
Unroll and cool off further.
For filling and icing:
Cream butter, sift icing and add. Beat until soft and smooth.
Add essence and milk. Unwrap Swiss roll and spread with half of icing. Roll up and
cut diagonally in half and arrange to form a Bent log shape. Melt chocolate in a small
bowl and beat into butter cream. Cover Swiss roll with chocolate icing and mark with a
fork. Dust with icing sugar and decorate.
CHRISTMAS TREE BISCUITS
(Makes about 40)
1extra large egg
65 ml cornflour (30 g)
5 ml baking powder
3 ml salt
glacé Icing
Beat butter and sugar together. Add essence and egg and beat until light and fluffy.
Sift dry ingredients, add to creamed mixture and knead to form a stiff dough. Roll out
to a thickness of 4 mm and, using a Christmas biscuit cutter, cut into shapes. If hanging
the biscuits from a Christmas tree, make a hole in the dough.
Place on a greased
baking tray and bake in a preheated oven at 180 *C for 10-15 minutes, or until light
brown on the edges. Remove biscuits from tray using a spatula; place biscuits onto a
wire rack to cool. Ice with glacé Icing and decorate with silver balls, and so on.
Christmas biscuits may also be dipped in melted chocolate before decorating.
TIP: For hanging biscuits, use an icing nozzle to make holes for the ribbons.
117
BLACK FOREST GATEAU
1 box Moir’s super moist chocolate cake
1 x 410g can black cherries – drain, retain juice
45ml Kirsch or brandy
250ml fresh cream or Creamo – whipped
Chocolate shavings to decorate
Prepare and bake the Moir’s cake according to pack directions.
When cooled mix
50ml juice from the black cherries with the Kirsch or brandy. Sprinkle over each layer.
Prepare the Moir’s cake icing according to pack directions. Spread half the icing over
one layer of cake. Top with a quarter of the drai ned cherries. Top with second layer of
cake and spread with remaining icing. Cover the sides of the cake with whipped
cream, saving some for piping. Pipe cream around the edge. Top cake with remaining
cherries and decorate sides with chocolate shavings. Refrigerate for an hour before
serving.
PUMPKIN BREDIE
25ml oil
2 cloves garlic – crushed
50ml Bovril
300g baby potatoes – washed
5ml Robertson ground ginger
10ml brown sugar
2 large onions - sliced
1kg stewing lamb, cubed
300ml boiling water
2kg pumpkin, peeled, seeded and cubed
5ml ground cinnamon
50ml Maizena
Heat oil in large saucepan and sauté onions and garlic until soft. Add the meat and
brown on all sides over a high heat. Mix Bovril and boiling water and add to saucepan.
Cover and simmer gently for 1 hour. Add potatoes, pumpkin, spice and sugar and
simmer a further 45 minutes or until meat is tender. Mix Maizena with a little cold
water. Stir some of the hot gravy into the Maizena mixture, then stir into the bredie.
Allow to simmer for a further 10 minuts until sauce has thickened slightly. Season
with salt and freshly ground pepper and serve with rice.
PAVLOVA WITH PEACH AND MASCARPONE
4 large egg whites - at room temperature !!!
250ml suger
5ml white vinegar
Filling
250g canned peaches
250ml peach or orange juice
150ml cream
FILLING
2ml salt
5ml vanilla essence
10ml cornflour
45ml peach schnapps (or sweet white wine)
Juice of ½ lemon
125g mascarpone cheese (or smooth cream cheese)
Preheat oven at 200°C. Beat egg whites with salt until soft peaks form. Add sugar and
vanilla gradually and beat fir about 10 minuites until stiff and glossy. Beat in the
vinegar. Sift the cornflour over the meringue and fold in gently. Pile meringue onto a
greased tray to form a 22cm circle. Hollow out the centre slightly.
Reduce oven
118
temperature to 120°C and bake meringue for 20 minutes. Turn oven off and leave
meringue in the oven for a futher 20 minutes. Allow to cool.
Place peaches, schnapps, peach juice and lemon juice in a saucepan and heat gently for
10 minutes. Cool. Beat cream and sugar until stiff. Beat mascarpone until creamy and
fold into the cream. Drain peaches and fold half into the cream mixture. Pile mixture
onto the meringue and arrange remaining peaches on top. Garnish with fresh mint
leaves.
PUMPKIN PIE
(With acknowledgement to Sue Lombard)
3 cups grated pumpkin
3 Eggs
3 Tablespoons flour
3 teaspoons of baking powder
3/4 cup sugar
1 teaspoon vanilla essence
3 tablespoons melted butter
Salt to taste
Mix all the ingredients together well.
Bake for 3/4 hour at 180°C.
Grease a four sided tin and pour the mixture in.
TARENTAAL MET PIESANG
1 tartetaal
3 groot piesangs
Sout en peper
¼k suurlemoensap
Meelblom
1t botter
6 repies spek
Berei die tarentaal voor. Strooi sout en peper oor en vryfbietjie meelblom in. Sit die
spek oor die bors. Skil die piesangs, sny in kwarte, doop in die suurlemoensap en stop
dit in die buikholte van die tarentaal. Sprinkel res van suurlemoensap oor die
tarentaal, stip met baie botter en vou die tarentaal toe in tinfoelie (blink kant na binne).
Bak 2 uur in matige warm oond totdat die vleis sag is. Haal uit en laat die tarentaal
bruin bak.
PIESANG-PATAT
2 koppie gaar patat
1 eier – geskei
2 e suiker
1 peisang, in skywe gesny
2 e botter
½ t sout
Klop die patat, eiergeel, bottel en sout saam, skep in gesmeerde bakskottel en pak die
piesangskywe daarop. Klits die eierwit met die suiker totdat dit dik, stywe meringue
vorm. Smeer die meringue met `n vurk oor die patatmengsel. Bak 30 minute in matige
oond.
119
BOTTERSKORSIESOP (Butternut)
2 heel botterskorsies, geskil en in blokkies gesny
100ml water
200ml room
Sout en varsgemaalde peper
15ml hoenderaftrekselpoeier
200ml melk
1ml fyn neut
Kook die botterskorsies, hoenderaftrekselpoeier en water in `n groot kastrol tot sag.
Wanneer gaar, maak fyn in voedselverwerker en verdun met melk en room. Geur met
neut, sout en vargemaalde swartpeper. Gooi gekapte pietersielie en/of fyn gemaalde
pypkaneel oor.
CIABATTA (witbrood wat olyfolie by kry = Ciabatta)
250g witbroodmeel
250g koekmeel
10ml sout
1 x 10g kitssuurdeeg
15ml suiker/heuning
315ml warm water
45ml olyfolie
Stel oond op 200°C. Meng broodmeel, koekmeel, sout en suurdeeg in `n elektriese
menger. Meng die suiker of heuning en warm water saam en voeg by die meel. Skakel
die menger aan en meng goed of knie met die hande! Knie die deeg vir so 10 minute
tot elasties. Plaas in groot genoeg bak om in te rys, smeer bietjie olie oor en maak toe
met kleefplastiek. Laat rys tot amper dubbel die volume in `n louwarm plek. Knie die
deeg af en voeg olyfolie by. Knie die olie goed in en vorm `n ovaalvormige brood.
Plaas op gesmeerde bakplaat en laat weer rys tot dubbel die volume. Bak 30 minute.
Wenk: as jy met jou vingers die kloop klop en dit klink hol, is die brood gaar.
Om Bruschetta te maak: sny die ciabatta in skywe. Maak `n riffelpan goed warm en
rooster die snye weerskante. Bedruip met olyfolie en smeer die snye met vars
knoffelhuisies. Sit tamatieskywe, vars basiliekruidblare en skywe mozzarellakaas boop. Geur met sout en varsgemaalde peper en gooi nog olyfolie bo-oor.
VINNIGE TERTKORS (Ideaal vir soet terte soos suurlemoentert)
225g koekmeel
as alternatief kan jy bruismeel gebruik, laat dan net die bakpoeier
uit
2ml bakpoeier
50g strooisuiker
30ml botter
1 eiergeel
60ml melk
Stel oond op 200°C. Sif die meel en bakpoeier saam. Voeg die strooisuiker by. Vryf
die botter in die meel-en-suiker-mengsel tot dit soos broodkrummels lyk. Klits die
eiergeel en melk saam en voeg by die droë bestanddele. Maak aan tot `n sagte deeg.
Druk die deeg met jou handed in `n gesmeerde 23cm-koekpan. Laat rus in die yskas
vir 30 minute en bak blind vir 20 minute. (Bak blind: sit waspapier in die pan, gooi
bone of rou rys op papier om te keer dat die deeg rys).
120
SUURLEMOENTERTVULSEL
4 blikke kondensmelk
8 eiergele
120ml strooisuiker
400ml suurlemoensap
8 eierwitte
Stel oond op 160°C.
Klits kondensmelk, suurlemoensap en eiergele saam. Gooi in
tertkors en bak vir 30 minute. Klits die eierwitte styf en voeg die strooisuiker lepel vir
lepel by tot sagte punte-meringue-stadium. Haal tert uit oond en sit die meringue boop. Draai die oond af na 120°C en bak verder vir 1 uur.
CHICKEN IN MILK
(With acknowledgement to Jamie Oliver – The Naked Chef)
A slightly odd, but really fantastic combination, which must be tried
1.5 kg organic chicken
Salt and freshly ground black pepper
115gr butter
½ cinnamon stick
1 good handful fresh sage, leaves picked
2 lemons, zested
6 garlic cloves, skin left on
565ml milk
Preheat the oven to 190°C and find a snug-fitting pot for the chicken. Season it
generously all over with salt and pepper, and fry it in the butter, turning the chicken to
get an even color all over, until golden. Remove from the heat, put the chicken on a
plate, and throw away the butter left in the pot. This will leave you with tasty sticky
goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the
preheated oven for 1 ½ hours. Baste with the cooking juice when you remember. The
lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty
of juice and the little curds. Serve with wilted spinach or greens and some mashed
potato.
BEEF WITH SOY SAUCE AND GINGER
225 gr sirloin steaks
Sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
½ a garlic clove, finely grated
1 lime, juiced
Olive oil
On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to
your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in
salted boiling water until tender. While hot, douse with a good couple of tablespoons
of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.
When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin
steaks, place on top of the greens and drizzle with any of the infused sauce left on the
resting plate.
121
THE EASIEST SEXIEST SALAD IN THE WORLD
6 ripe figs
6 slices Parma ham
A good handful green or purple basil
6 small balls buffalo mozzarella, torn
For the Honey and Lemon Juice Dressing:
1 tablespoon good honey
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb
and forefinger, squeeze the base of the fig to reveal the inside.
Place the figs on a large plate and weave around I piece of prosciutto or Palma ham
around each fig. Add the ripped up basil and the buffalo mozzarella. Drizzle over
the honey, making sure each fig has some in the middle, then drizzle the olive oil,
lemon juice, and salt and pepper.
Or: Mix all the dressing ingredients together in a bowl and season, to taste, then
drizzle everything with the honey and lemon juice dressing.
MARGARITAS
2 shots of tequila1 shot Cointreau1 shot freshly squeezed lime juice
Salt and lime wedge, to serve
Put all the ingredients into a shaker. Shake well and serve in a martini glass with a salt
rim and a split lime wedge.
HUGE YORKSHIRE PUDDINGS
285ml milk
115gr all-purpose flour
Pinch salt
3 eggs
Vegetable oil
Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10
minutes. Preheat a Yorkshire pudding tray or muffin tin with 1cm of oil in each
section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20
minutes until crisp and puffy, don't open the oven door before then or they won't rise.
Vergifnis is die engiste deur waardeur die donker motiewe
en gedagtes van my hart kan ontsnap.
In elke lewensituasie het ons emosies,
gedagtes en behoeftes wat uiteindelik ons optrede bepaal.
122
SEARED SALMON WITH COURGETTES, ASPARAGUS AND ROCKET
170g salmon fillets, skinned
Extra-virgin olive oil
4 baby courgettes (zucchini), sliced lengthways
4 yellow courgette roughly chopped (if not available, use green courgettes)
Pinch Maldon sea salt
2 good handfuls thin asparagus
200g rocket (arugula)
2 lemons, halved
For the dressing:
Large handful of fresh thyme leaves picked
Maldon sea salt
4 tablespoons extra virgin olive oil 1 lemon, juiced
Season the salmon fillets and lightly drizzle them in olive oil. Season the courgettes and
asparagus with salt. Heat a griddle pan (or, ideally, use a barbecue) and, when very
hot, sear the salmon and vegetables until nicely char-grilled. This should only take a
few minutes on each side. Meanwhile, make your dressing. In a pestle and mortar,
bash the thyme with a pinch of salt until nicely bruised (or you can finely chop the
thyme if you don’t own a pestle). Pour in the olive oil and lemon juice and stir.
Remove the salmon and vegetables from the heat. Toss the vegetables with the rocket,
drizzle with the dressing and serve with the salmon. Finish off with a bit more dressing
drizzled over the salmon. Serve with half a lemon. Lovely.
MARINATED FETA CHEESE SALAD
Feta cheese
Flaked dry red chilli
Dried oregano
Dried parsley
Bay leaf
Dried lemon thyme
Dried purple basil
Freshly ground black pepper
Fennel seeds
Remove the feta cheese from the pack and pat as dry as possible with kitchen towel.
Press the flavours into it. Pack the cheese tightly into a jar and cover with olive oil. It
will keep in the fridge for up to two months.
Tips: Don’t use bought dried herbs, instead make your own by drying leftover fresh
herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler,
washing machine, or oven and they will dry within a week. Or put them in the oven at
200 to 225 degrees for 1 hour.
Uses: On a big plate, covered in fresh basil – served with lots of other salads. As a
cheese course, with crusty bread and fruit Don’t throw away the oil – use it in your
dressing.
123
SALTED PRESERVED LEMONS
This is a Moroccan recipe.
Fennel seeds
Coriander seeds
Cinnamon stick
Peppercorns
Bay Leaf
Sea salt
Large fat Lemons (preferably Sicilian ones with the leaves still attached) .
In a bowl mix the spices into the sea salt. Cut a cross into the lemons – almost to the
base, but so that the quarters stay together. Push the seasoned salt into the lemon
segments and pack the lemons as tightly as possible into an airtight jar. The less space
there is between the lemons the more attractive it will look and you won’t need to use
so much salt. The lemons will be ready after one month of preserving, and will last for
about 2 years.
Tips: The peel is edible. This also works very well with limes. You could preserve
oranges like this too – but there are not so many recipes which use them. You must
use sea salt not table salt – table salt is too chemical and harsh.
Uses: For seasoning rice and couscous – it works like salt and makes the rice and
couscous lemon scented. Put chicken/fish into a foil bag and bake with the lemon salt.
Use to season stews and soups.
CHOCOLATE FRIDGE CAKE
150gr digestive biscuits
100gr pecans
100grams pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
150gr butter
1 tablespoon golden syrup
200gr good quality chocolate
Cocoa powder, for dusting
Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio
nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa
powder, into a bowl and put over a pan of simmering water on low heat to melt.
Mix the ingredients together and place in the container which acts as your mold. To
help with turning out, line a 30 by 20 centimetre container with cling film, first leaving
plenty of extra film at the edges to fold over the top.
Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake
can be kept in an airtight container and actually improves after a couple of days.
Commit your work to the Lord,
and then your plans will succeed.
124
THE KING OF PUDDINGS
4 eggs
565ml milk
1 teaspoon vanilla extract
115gr fine bread crumbs
225gr sugar
4 level tablespoons jam (raspberry jam is really nice)
Preheat the oven to 150°C. Separate 3 of the eggs. Put the yolks in a bowl with the
remaining whole egg and beat together. Add the milk, vanilla essence, bread crumbs,
and 3 ounces (85 grams) of the sugar. Put the jam on the bottom of a pie dish and
spread it evenly. Pour the egg and milk mixture over the jam. Bake in the preheated
oven for 1 hour or until set.
Whisk the remaining egg whites until stiff. You could use an electric whisk for this.
Slowly add the remaining sugar until it is all mixed in. Pile this mixture on top of the
pudding mixture, then bake in the oven for a further 15 to 20 minutes until the
meringue is set and lightly browned.
THE BEST PASTA SALAD
310gr small shell-shaped pasta
3 cloves garlic
225gr yellow cherry tomatoes
225gr red cherry tomatoes
½ cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
I handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for
about 5 minutes or until al dente, and drain.
Put the garlic to one side for the
dressing. Put the pasta in a bowl. Cut the tomatoes, cucumber, and black olives into
small pieces, about half the size of the pasta, and place in the round metal container.
Roughly chop the herbs and place these in the container.
Using a fork mash the
cooked garlic cloves on the board with a little salt, add to the salad.
Add the oil,
vinegar, and seasoning.
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old
roast pork.
1 ½ kg pork loin, boned
1 bunch fresh thyme, leaves
pickled bulb garlic
200gr butter
2 tins (cans) peaches in natural juice, drained
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass water
125
Preheat the oven to 220°C.
Score the skin of the pork through the fat, the incisions should be about 1 centimetre
apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle,
about 3 inches (7.5 centimetres) deep in the centre of the streaky part of the loin,
working away from the eye meat. Starting slightly in from the side of the meat, slowly
slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of
peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat
back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin
side uncovered, and tie up firmly with 3 to 4 pieces of string.
Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves,
thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and
golden.
When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes
whilst you finish the sauce. To do this, remove most of the fat from the roasting tray,
then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of
flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave
to reduce for a few minutes. Strain and add any extra juices from the rested pork.
Check the seasoning and consistency and serve drizzled over the sliced pork.
YOGHURT, MINT AND LIME MARINADE
250ml natural organic yoghurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
A couple of lugs (2 tablespoons) olive oil. Mix together the ingredients and smear over
your chosen meat before leaving it to marinate.
BOELIEBIEF VETKOEK
(Met erkenning aan Ma San vanuit Niekerkshoop in die Karoo)
500ml (2 koppies) koekmeelblom
5ml (1 klein teelepel) sout
10ml (2 teelepels) bakpoeier
1 eier
water of melk
1 blik (340g) boeliebief, fyngedruk
Meng bestandele met water of melk en maak aan soos vetkoek deeg. Voeg die
boeliebief by. Bak soos vetkoek in warm olie. Strooi Aromat of Fondor oor.
`n Gewonde oester heel sy skulp met `n pêrel.
126
HEERLIKE BROODJIE
500g bruismeel
375ml (1½ koppie) karingmelk
¼ teelepel Rooipeper
½ koppie kaas
Meng meel, soppoeier en karringmelk tot deeg. Gooi kaas en bietjie rooipeper oor.
Gooi in gesmeerde broodpannetjie. Bak teen 180°C toot gaar
VINNIGE SKONS
Sif Saam:
500ml (2 koppies) Koekmeelblom
20ml (4 teelepels) Bakpoeier
Knippie sout
Meng:
1 Eier
±83,3ml (1/3 koppie) olie
± 167ml (2/3 koppie) melk
Die totaal van die vleistof moet 350ml wees.
Meng bogenoemde bymekaar. Druk skons uit. Bak 20 min in ‘n voorverhitte oond van
180°C
MAKLIKE SKONS
2 x 500ml koekmeelblom
1 Blikkie (340ml) lemonade
20ml bakpoeier
250ml room
5ml sout
Sif koekmeel, bakpoeier en sout saam. Meng room en lemonade en voeg by meel
mengsel. Skep in gesmeerde kolwyntjiepanne. Bak 15 minute of tot gaar in ‘n
voorverhitte oond van 180°C. Sit lou warm voor.
TUNA GEREG
125ml (½ koppie) gaar rys
4 eiers
1 blikkie tuna (200g)
75ml Mayonaise
200ml melk
1 Ui
Sout, peper en blatjang na smaak
Meng alles saam en bak vir 30 minute of tot gaar.
Ware skoonheid is hoe jy van binne voel en mense kan dit in jou oë sien.
127
VISKOEKIES VAN PILCHARDS
2 eiers
1 groot blik Pilchards (Vis)
60ml (¼ koppie) asyn
1 klein gekapte ui
5ml (1 teelepel) bakpoeier
250ml (1 koppie) koekmeelblom
Klits die eiers. Voeg die vis, asyn, ui, sout en peper by. Druk vis fyn. Meng bakpoeier
en meel. Voeg by vismengsel en meng tot ‘n stywe deeg. Skep teelepel vol en bak in
warm olie tot goudbruin.
KONDENSMELKMOSTERD
1 blik (397g) kondensmelk
180ml (¾ koppie) asyn
25 ml (1 eetlepel) mosterd
Klits alles saam met eierklitser tot dik.
VINNIGE MELKTERT
1 liter melk
1 blik(397g) kondensmelk
1 eier
30ml (2 eetlepels) maizena hoogvol
15ml (1 eetlepel) vlapoeier hoogvol
1 pakkie tennisbeskuitjies
knippie sout
Meng al die bestandele en laat kook.
melkmengsel.
Pak dan lae met tennisbeskuitjies en
VINNIGE ONTBYTGEREG
Breek 8 tot 12 eiers in ‘n plat bak. Prik die eiergele.
Gooi die volgende oor: Weense worsies gesny, spek in stukkies gekap, ‘n ui en
groenrissie gekap asook sampioene gesny.
Rasper kaas bo oor. Bak in oond tot eier gaar is – Lewer 4 tot 6 porsies
DIE BESTE POTJIEKOS OOIT
`n Paar goeie vriende
`n Goeie vuur
`n Groot ysterpot
Die beste bestanddele vir u geliefkoosde resep
Skep op en geniet dit……….
128
JOGHURT SLAAI
250ml (1 koppie) room
250ml (1 koppie) appelkoosjoghurt
1 klein blikkie pynappelstukke
500ml gaar kwepers
125 ml (½ koppie) okkerneute fyngekap
6 piesangs
Meng die room en joghurt. Voeg res van bestandele by. Sny net voor opdiening die
piesings is.
MAALVLEISPOFFERS
1 koppie melk
2 eiers
½ koppie olie
1 koppie koekmeel
2 teelepels bakpoeier
2ml sout
2ml aromat
Klits die melk, eiers en olie saam. Voeg die volgende by: koekmeel, bakpoeier, sout en
aromat. Deeg is baie slap. Spuit in kolwyntjie pan. Skep 1 eetlepel deeg onder in, dan
maalvleis, dan weer deeg bo oor. Bak in oond van 180°C tot ligbruin. Enige gaar vleis
kan ook gebruik word.
BYEKORF POEDING
4 eetlepels koekmeel
Sous bestanddele:
4 eetlepels suiker
½ koppie room
4 eetlepels appelkooskonfyt
1 koppie suiker
2 eetlepels botter (of margarine)
½ teelepel Vaniljegeursel
2 teelepels koeksoda
4 eiers
½ koppie melk
Metode: Meng meel, suiker, konfyt en botter goed. Gooi koeksoda by melk en voeg by
mengsel. Klits eiers baie goed en voeg by. Bak tot gaar (180°C) en gooi die sous oor.
Sous: Kook die room en suiker saam en laat dit afkoel. Voeg vaniljegeursel by en gooi
oor warm poeding.
SMEER VIR SOUTBESKUITJIES
250ml fyn gerasperde cheddar kaas
50ml mayonaise
25ml blatjang
25ml fyn gerasperde ui
Paar druppels Tabasco opsioneel
Meng alles baie goed en smeer op soutbeskuitjies.
129
MARITZ MOSTERD
4 eiers
7 teelepels mosterd
8 eetlepels suiker
1 koppie asyn (wit)
knippie peper
¼ teelepel rooipeper (opsioneel)
½ teelepel sout
Klits eiers baie goed. Gooi alle bestandele bymekaar en kits weer goed.
mikrogolf vir 12 minute roer kort kort tot dik en gaar.
Sit in
SANTJIE SE POEDING
1 koppie meel
Stroop:
½ koppie suiker
¼lb botter of margerine
1 eier
1 koppie suiker
1 teelepel bakpoeier
1 koppie melk
½ koppie water
1½ eetlepel asyn
1 teelepel Vanilje
Metode: Los teelepel koeksoda in 1 koppie melk op. Maak alles in vuurvastebak aan .
Bak in oond 160°C of tot gaar.
Stroop: Kook al die stroop bestandele saam en gooi oor die poeding as dit net uit oond
kom. (stroop moet ook warm wees).
LEMOEN TERT
1½ koppie bruismeel
Stroop:
1 koppie suiker
1½ kippie suiker
¾ koppie melk
1 koppie water
3 eiers
2 eetlepels botter
4 eetlepels botter
1 teelepel bakpoeier
1½ koppie lemoensap
2 teelepels fyn gerasperde lemoenskil
knippie sout
Klits eiers en suiker tot room. Bring melk tot kookpunt en smelt botter daarin. Meng
droë bestandele by eiermengsel. Gooi kokende melk en botter by en meng goed. Bak
in groot gesmeerde bak.
Stroop: Kook al die bestandele saam vir 5 minute. Voeg die lemoensap en gerasperde
skil by. Gooi die stroop oor die tert sodra dit uit die oond kom.
130
SUIKERMIELIEGEREG – HEERLIK BY BRAAIVLEIS
1 blikkie suikermielies
½ koppie suiker
3 eetlepels meelblom
1½ koppie melk
½ teelepel bakpoeier
4 eiers
knippie sout
Meng die eiers en suiker tot roomerig. Voeg melk by. Voeg alle ander bestandele by
behalwe suikermielies. Meng goed en vou suikermielies in Bak. Bak 1½ uur teen
160°C (mengsel is baie slap).
DIKMELK OF KARRINGMELK VETKOEK (HEERLIK)
4 koppies meel
1 teelepel kremetart
1 teelepel koeksoda
2 teelepels sout
1 groot karton suurmelk.
Maak aan maar nie te slap nie. Laat staan ±1 uur (belangrik). Bak in warm olie nie te
warm nie. Reguleer self jou plaat. Moet nie weer roer nie skep dit net so.
SPRINGBOK ROLRIB
Ontbeen rib van medium grootte Springbok. Prik die vleis aan die kant waar die been
uitgehaal is, met mespunt. Smeer dan met die volgende bestandele:
10ml sout
5ml fyn naeltjies
25ml fyn kojander
50ml worchestersous
10ml swart peper
5ml neutmuskaat
15ml knoffelvlokkies
10ml gelatine
200g ontbytspek
300ml rooiwyn
Pak die ontbytspek op die vleis en strooi gelatine oor.
Rol rib styf op. Gebruik tou om dit vas te maak of spesiale net. Plaas in houer en los in
yskas vir ongeveer 48 uur. Gooi rooiwyn oor en bak in oond vir ongeveer 4 ure teen
180°C. Sny in skywe en bedien.
HOENDERPASTEI
1 Hoender
Kors:
Naeltjies
1 pak barbeque skyfies
1 pakkie hoendersoppoeier
botter gesmelt
1 pakkie sampioensop
1 blikkie sampioene
Hoender of braaivleis speserye
Sout en peper
131
Kook hoender sag met naeltjies, sout en peper. Sny vleis fyn. Meng met soppoeier,
sampioene en speserye.
Kors: rol die skyfies fyn. Meng met gesmelte botter, druk in pan en pak lae met vleis
en skyfies. Bak 45 minute in ‘n matige oond.
VARKWORS MET PERSKES
1kg varkworsies
1 groot ui gekap
Kookolie
50ml tamatiesous
50ml Worchestersous
50ml blatjang
1 blik perskeskywe
Braai wors en ui in ‘n bietjie olie. Voeg tamtiesous, worchestersous en blatjang by en
braai effens. Voeg die perskeskywe en die stroop van die perskes by. Laat die wors
sowat 10 minute in the sous prut. Sit warm voor. Heerlik saam met kapokaartappels.
KANEELBOLLETJIES - POEDING
Stroop:
¼ teelepel sout
2 koppies suiker
½ koppie margarine
5 koppies water
1½ koppie meel
2 teelepels kaneel
1 teelepel koeksoda
Meng konfyt en botter. Meng koeksoda met ‘n bietjie water en voeg by. Sif meel en
sout saam en meng goed met konfyt mengsel. Maak aan tot stywe deeg. Rol bolletjies
so groot soos okkerneute en sit in vuurvaste bak. Goei kokende stroop oor en bak
180°C vir ½ uur.
BEETBLATJANG
500ml bruin asyn
3 koppies suiker
6 koppies beet (gaar, geskil en in blokkies gesny)
2 groot uie (fyn gekerf)
1 eetlepel Kerrie
1 eetlepel sout
3 eetlepels mielieblom (aangemaak met ‘n bietjie koue water)
Meng suiker en asyn in kastrol. Verhit oor lae hitte en roer tot suiker opgelos is. Bring
tot kookpunt. Voeg beet en uie by. Laat prit vir 30 minute. Voeg Kerrie en sout by.
Prit nog 5 minute. Voeg mielieblom by en kook goed deur (5 minute). Bottel warm.
Tamaties, ook bekend as liefdesappels geniet met oorgawe.
132
AARTAPPEL FRIKADELLE
Rasper 1½ koppie rou aartapel. Voeg 3 eetlelpels meel, ½ teelepel sout en ¼ teelepel
peper by. Meng met 1 geklitste eier. Voeg 2 teelepels bakpoeier by. Skep eetlepels vol
in warm olie. Bak tot bruin.
PASTEIKORS
Vinnige en maklike kors om oor enige pastei of maalvleis te gooi.
125ml (½ koppie) melk
1 eier
200ml (100g) koekmeel
125ml (½ koppie) olie
10ml (2 teelepels) bakpoeier
sout en peper
Meng goed en gooi bo-oor gaar vleis in glasbak. Bak teen 180°C tot goud bruin.
IDEAL PYNAPPELSKUIM
1 blik (410g) pynappelstukke
1 pakkie (80g) pynappeljellie
1 blik (410g) Idealmelk
Dreineer pyanppel. Verhit pynappelsap (1 koppie) en maak jellie daarmee aan. Klits
Ideal melk tot 2 maal die hoeveelheid. Meng alles saam en verkoel in yskas (sit
Idealmelk in yskas voor gebruik).
SPINASIETERT
(Met erkenning aan Chrisna Bock)
1 pakkie bruin uiesop
1 houer 250 ml suurroom
2 pakke vars spinasie (of gevriesde)
Puff pastry
1 houer roomkaas
3 eiers
1 pakkie gesnipperde spek
1 koppie gerasperde Cheddar kaas
Meng uiesop, suurroom en laat eenkant staan. Kook die spinasie in soutwater.
Roerbraai uie en spek. Klits eiers en roer houer roomkaas by. Rol puff pastry uit so
groot soos jou Pyrex bak. Voer bodem en kante van gesmeerde bak met deeg uit.
Meng al die bogenoemde behalwe die kaas saam en sit dan op die kors. Strooi kaas booor. Bak teen 190C vir 25-30 min
133
SOUTHERN COMFORT CAKE
520g packet Vanilla Cake mix
90g Vanilla instant pudding
4 eggs
125ml cold Water
125ml Oil
125ml Southern Comfort
50 - 100g chopped Pecan or Walnuts
Glaze:
60g margarine or butter
30ml cold water
110g sugar
60ml Southern Comfort
extra castor sugar to dredge
whipped cream to decorate
Preheat oven to 160°C. Combine all cake ingredients in a large bowl. Beat with an
electric beater for 2 minutes or 4 minutes by hand. Pour into greased and floured 2.5
litre ring tin (or any other suitable container). Bake for 60 mins or until done.
Meanwhile, prepare glaze. Melt margerine in a saucepan, stir in water and sugar. Boil
for 3 minutess, stirring constantly. Remove from heat and add Southern Comfort.
When cake is done, place on wire rack to cool. Prick top immediately with toothpick
and drizzle and brush top and sides with ½ the glaze. Once cooled, reheat the glaze
and brush evenly over the cake. Dust with a little castor sugar. Decorate with cream
and serve with lightly whipped cream.
VRUGTEKELKIETERT / POEDING
250 ml witsuiker
1 eier
200 g (375 ml) koekmeelblom
knypie sout
50 g (125 ml) gekapte pekaneute
125 g botter
1 blik vrugtekelkie
5 ml koeksoda
100g (125 ml) sagte bruinsuiker
Voorverhit oond tot 160° C. Smeer vlak oondvaste bak. Verroom wit suiker, botter en
eier saam. Voeg vrugtekelkie by. Sif koekmeelblom, koeksode en sout saam bo-oor.
Roer met houtlepel tot gemeng. Skep deeg in bak en maak gelyk. Meng bruinsuiker en
neute en strooi bo-oor. Bak 1 uur op middelste rak. Sit voor met geklitste room.
ONDERSTEBO-KARAMELSJOKOLADEKOEK
150 g (1½ blok) heelneutsjokolade, gekap
1 blik (397 g) versoete kondensmelk
180 ml botter
250 ml strooisuiker
2 ekstra-groot eiers, geklits
5 ml vanieljegeursel
375 ml koekmeelblom
3 ml sout
15 ml bakpoeier
175 ml karringmelk
Voorverhit die oond tot 180 °C en smeer 'n koekpan van 24 cm met botter. Voer uit met
bakpapier en smeer die papier ook met botter. Verhit die sjokolade en kondensmelk
saam tot glad en giet in die voorbereide koekpan. Sit in die vrieskas (sorg dat die pan
gelyk staan) terwyl jy die beslag maak. Room die botter en strooisuiker goed. Klits die
eiers en vanieljegeursel saam in 'n ander bakkie. Voeg by die bottermengsel en klits
134
goed. Voeg die droë bestanddele en die karringmelk by en meng goed deur. Skep die
beslag versigtig oor die harde karamellaag in die koekpan en smeer die bokant gelyk.
Bak vir ongeveer 1 uur tot gaar of 'n toetspen skoon uit die middel van die koek kom.
Laat sowat 30 minute in die pan afkoel en keer dan uit op 'n koekbord. Verwyder die
bakpapier van die karamellaag en sit voor.
Lewer 1 middelslagkoek Jy kan ook geklopte room bo-op skep en verder versier met
gekapte sjokolade
LEMON-GARLIC BUTTER SAUCE
1/3 vegetable or chicken cube
2ml cornflour
fresh lemon juice
garlic to taste (optional)
60ml water
125g butter
Crumble stock cube into a small pot. Add water and corn flour. Stirring continuously,
boil over high heat until thick and syrupy. Remove from heat.
Whisk in soft butter, lemon juice, seasoning and garlic. Do not reboil as reboiling will
cause the sauce to separate. Allow to cool and then marinate meat for 30 minutes.
Brush liberally while braaing. - Sufficient for approximately 12 kebabs.
KOEDOEPASTEI
3kg koedoevleis in blokkiesgesny
200g varkspek in blokkies gesny
250g spekvleis gesnipper
Swartpeper en sout na smaak
5ml koljander / koljanderblare ± handvol
6 heel naeltjies in klein ui gesteek
4 gekneusde knoffelhuisies
2 groot uie
15ml Olie
25ml lemoenjellie
400g skilferdeeg – rol uit
Geur vleis met geurmiddels. Snipper uie en braai tot deurskynend. Voeg vleis by en
kook vir vier uur. Onthou om vleisaftreksel by te voeg. Sit vleis in oondvaste bak,
smeer Lemoenjellie bo op die vleis en bak by 220ºC vir 10 minute (onthou om deeg te
verf met geklitste eier.
WILDEVARK-BOUD MARINADE (OF SKAAPBOUD)
Die resep kan ook vir wildsbokke en selfs skaapboud.
10ml fyn koljander
15ml swart poeier
5ml fyn naeltjies
10ml mosterdpoeier
2,5ml fyn gemmer
3ml neutmuskaat
Sout repies varkspek
Knoffelhuisies
Suurlemoenblare / lourierblare
1 blikkie bier
75ml asyn of 125ml suurlemoensap
75ml worchestersous
125ml olie
135
Vryf bout in met droë kruie. Kombineer sousbestandele en mariner 24 uur of langer.
Bak in stadige oond, in die marinade (selfs oornag teen 100ºC)
BIERBLIKHOENDER
(Met erkening aan Cornie Weston)
Een heel rou hoender
Sout na smaak
hoender speserye
Olyfolie
Gemengde kruie
1 blikkie bier van jou keuse
Voorverhit die oond tot 180ºC. Maak hoender skoon, strooi sout in die binnekant en
vryf goed in. Vryf buitekant goed in met die olyfolie. Gooi speserye oor en vryf ook
goed in.
Drink helfte van die bier .......... (blik moet half vol, of, half leeg wees ....)
Druk hoender met gatkant oor die blik opening.
Maak hoender staan op vlak
bakskottel wat met foelie bedek is. Plaas hoender nou mooi regop in die oond vir 90
minute. - Heerlik en Sappig.
VOLSTRUISPOTJIE
30ml Kookolie
1,5kg Volstruisnekskywe
2 Groot knoffelhuisies, gekneus
5ml Droë roosmaryn
500g Swartsampione, in skyfies gesny
30ml Ingemaakte groenpeperkorrels, gekneus
80ml Brandewyn
50ml Droë sjerrie
375ml Droë rooi wyn of ½ rooi wyn en ½ hoenderaftreksel
30ml Suurlemoensap
15 Vars piekeluitjies, geskil
10 tot 15 Klein, heel wortels
8 Geskilde klein, heel aartapeltjies of skoongeskropte jong aartappels in die skil
1 x 300g-pak verroomde spinasie en sampioene, ontdooi
15ml Koekmeelblom
Bietjie Melk
Knippie neutmuskaat
Sout na smaak
Verhit die olie in die pot en braai die vleis in sarsies tot bruin. Skep uit en hou eenkant.
Braai die knoffel, roosmaryn, sampioene, en peperkorrels in dieselfde pot. Skep die
vleis terug in die pot.
Verhit die brandewyn, sjerrie, rooi wyn en suurlemoensap en voeg by die vleis. Sit die
deksel op, verminder die hitte deur van die kole onder die pot te verwyder en prut 2½
uur of totdat die vleis byna sag is.
Pak die groente, behalwe die spinasie, in lae bo-op die vleis, sit die deksel op en prut
nog 45 tot 50 minute.
Meng die ondooide spinasiemengsel met ‘n pasta van koekmeelblom en melk en skep
versigtig oor die kos in die pot. Geur met neutmuskaat en sout, sit die deksel op en
prut nog 15 minute.
136
HOENDER MET “GINGER ALE“
(Met erkenning aan Soekie Burger)
1 kg rou hoenderstukke
1 pakkie wit of bruin uiesoppoeier
1 liter “Ginger Ale” koeldrank
(Gemmerlim koeldrank)
Stel oond op 180°C. Bespuit oondpan met olie. Plaas hoenderstukke in oondpan.
Sprinkel soppoeier oor. Giet koeldrank oor. Bak bedek tot amper gaar, verwyder
deksel of tinfoelie en verbruin.
Melkkos
“Wat ons melkkos noem, is gewoonlik een of ander kossoort, soos meel (in
frummletjies, kluitjies, macaroni) wat in melk gekook word en met die melk self
opgedis word, soms nadat di emelk eers verdik is met botter of room of iets anders.
Wie herinner hom nie uit sy jongdae ‘n koue winteraand toe Moeder ‘n sopkom
opgedis het vol met heerlike sagye witmeelkluitjies, swemmende in die verdikte
melk, met aromatiese kaneel. Tant Alie het altyd beweer dat dit belis nodig is dat
die kok ‘n YSKOUE hand moet hê en dat die melk siedend kokend moet wees as
elke kluitjie daarin verdrink. Die kuns om goeie kluitjies te maak, is amper
uitgesterwe. Dit is die moeite werd om dit te laat herlewe, want melkkluitjies is
een va die beste kossoorte wat ons het, en as gied goed gemaak is,m een van die
maklikste om te verteer“ C.L. Leipoldt (Sarie Aug 06)
MELKKOS
2 liter volrroommelk
3 heel kademompeule
1 vanlieljepeul, in lengte deurgesny
15 ml botter
2,5 ml sout
2 heel kaneelstokkies
2 steranyssade
310 ml bruismeel
45 ml sagte bruinsuiker
Ekstra bruinsuiker vir brûlée
Giet die melk in ‘n groot kastrol, voeg die kaneel, steranys, vanielke en
kardemompeule by en verhit tot kookpunt. Sif 250ml bruismeel en sout saam in
mengbak. Werk die botter saggies met jou vingerpunte in die meel in. Moenie te veel
meng nie, daar kan maar groot klonte wees. Hou die meelmengsel onder ’n
druppende kraan en vorm groot frummels met jou vingerpunte. Moenie oorwerk nie.
Neem eers klein bietjies van die gevormde frummels en werk deur met die hand, plaas
eenkant en hou aan totdat al die meel opgewerk is en die frummels los van mekaar en
net-net met meel bedek is.
Voeg die frummels by die warm melk en kook vir 3-4 minute. Sit ’n deksel op en plaas
in warm oond totdat verdik.
Brûlée: brand die bokant effens met `n blaasvlam (of sit dit vir `n minuut of twee onder
die oondrooster) tot die suiker begin smelt en verkleur – sit dadelik voor.
"Life is not measured by the breaths we take, but
BY THE MOMENTS THAT TAKE OUR BREATH AWAY."
137
TROOSDRANKIE
(Met erkenning aan Rocco de Villiers: MOMTAILS)
Klop die koue met `n warm melkdrankie.
Roer `n eetlepel gekaramelliseerde kondensmelk by `n koppie warm melk, voeg `n
blokkie van jou gunsteling sjokolade by, roer en geniet.
`BUTTERNUT`- SLAAI
½ Butternut - geskil en grof gerasper
1 pakkie PERSKE jellie
1 blikkie pynappel – fyn gesnipper en gemeng met sap
Meng alles goed en bedien.
ROOMBOLAAG VIR LASAGNE
Klits 1 houer Bulgaarse yoghurt + 2 eiers goed saam.
Versprei eweredig as laaste bolaag bo-oor lasagne, sprinkel baie gerasperde
Cheddarkaas bo-oor en bak en bedien = heerlik.
138

Lekker lees - Peterjasie

Transcription

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