1 blik vis (sonder grate) – nie al die sous
Sout en peper
1 eier

Meng tot ‘n stywerige deeg. Vorm koekies. Druk plat. Bak in bietjie olie in die pan.




2 groot aartappels, in blokkies gesny.
vars sampioene, opgesny
1 medium ui, gekap
5 ml knoffel
200 ml melk
½ pakkie Potato Bake
Cheddar kaas, gerasper of Feta kaas, gekrummel
bietjie olie

Braai die sampioene, uie en knoffel vir 3 minute in die mikrogolf (oop sonder ‘n deksel). Voeg die aartappels by die sampioen-mengsel. Bedek en mikrogolf vir 7 – 10 minute of totdat aartappels sag is. Meng melk met halwe pakkie PotatoBake; gooi oor aartappels. Mikrogolf vir 2 – 4 minute. Strooi kaas bo-oor.



Rika Theron
4 portions

Ingredients:  3 large chicken breasts
1 can lychees
1 red pepper
6 spring onions
45 ml oil
125 ml water
salt & pepper
2 chicken stock cubes
45 ml tomato sauce
5 ml sugar
5 ml cornflour
10 ml water.

Cut each chicken breast in half lengthwise.  Cut each half into 3 pieces.  Chop spring onions into 5 cm lengths.  Remove seeds from red pepper and dice.  Coat chicken with cornflour.  Shake of excess and heat oil in pan and cook pieces until golden brown.  Add red pepper and spring onion.  Cook, stirring for 1 minute.  Add water, crumbled stock cubes, tomato sauce, sugar, salt and pepper.  Add drained lychees.  Mix well and cover.  Simmer until chicken is tender – about 5 minutes.  Mix extra cornflour with water to smooth paste.  Add to mixture and stir until boiling.  Serve.




150 g rissies
2 liter wit asyn (ordentlike soort)
2 kop suiker
150 g sout (hoeveelheid is reg so)
100 g geskilde knoffelhuisies, gekneus

Skep al die bestanddele in ‘n glashouer. Laat trek 2 weke. Verpulp. (Pitte kan uitgehaal word voor jy dit verpulp – dan bietjie minder sterk) Gebruik oor alles.



Rika Theron
6 portions

250 ml raw rice
150 ml mayonnaise
10 ml curry powder
salt, pepper
cayenne pepper
1 green pepper
seeded and thinly sliced into rings
410 g peach slices, drained and 37,5 ml syrup reserved
10 ml finely chopped parsley.

Cook rice 20 minutes, drain, cool. Add mayonnaise, curry powder and seasoning, stir well to combine. Reserve 3 green pepper rings, dice remainder, add to rice mixture. Reserve 6 peach slices, chop remainder and add. Cover and refrigerate overnight. Spoon into glass salad bowl, garnish with halved green pepper rings, peach slices and chopped parsley.


How To Make a Béchamel Sauce (White Sauce) 2 Recipes

How To Make a Béchamel Sauce (White Sauce)

What Is Béchamel, and Why Should You Know It by Heart?

A béchamel or white sauce is one of the classic French “mother sauces” that form the basis of much French cuisine.

White sauce is perhaps the most commonly used mother sauce for home cooks.
It forms the backbone of most baked macaroni and cheese recipes, as well as sausage gravy, and it can even be whipped up into savory soufflés.

It is also the secret to truly creamy casseroles and bakes — especially when you don’t want to throw in gobs of cheese.
When you want a creamy texture and luxurious silkiness to a baked dish, mix up this quick and simple sauce of milk (or non-dairy milk!)
thickened with flour, and suddenly you have that creaminess you crave.

The Basic Béchamel Ratio
The basic ratio for a classic béchamel is 3 ounces  or 85gram of fat (butter, ghee, coconut oil) to 3 ounces 85gram of all-purpose flour for the roux.
This ratio of roux will thicken up to a quart of milk, but you can use less milk for a thicker sauce, as we do below.

How to Make White Sauce at Home
White sauce is not terribly tricky, but it wants you to pay attention to it since it can go from white to brown quickly.
We’re only cooking it long enough to remove some of that raw flavor so have everything ready to go before you get started.

Here are the key steps.
Warm the milk: I highly suggest warming your milk before adding it to the hot roux.
Just a few minutes in the microwave will prevent a lot of spurting and splattering on the stovetop when the milk is added to the roux.
Plus, the sauce will thicken much faster with warm milk.
Cook butter and flour to make a roux: A roux — a mixture of equal weights butter and flour — is made by melting butter,
whisking in all-purpose flour, and cooking the two together into a clumpy paste.
The butter and flour swell as they are cooked and will thicken the milk for this creamy sauce.
Add the milk and cook until thickened:
Add just a bit of warm milk to the hot roux and whisk to loosen up the butter-flour mixture.
This also helps prevent lumps in the finished sauce.
Add the rest of the warm milk and whisk, whisk, whisk to combine.
Continue to cook the mixture until thick and creamy.

This glory brought to you by béchamel. (Image credit: Lauren Volo)
How to Use Béchamel

This sauce is a good base for creamy sauces.
It’s often used in gratins like mac and cheese and with baked vegetables and forms the base
of the classic cheese soufflé. Béchamel can dressed up into a pasta sauce with a little extra liquid and some herbs.














How To Make Béchamel Sauce (White Sauce)

Makes about 2 cups

2 cups milk
6 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour

Warm the milk: Warm the milk in a separate saucepan or in the microwave until warm to the touch and set aside.
Melt the butter: Melt the butter in a small, heavy saucepan over medium heat, but do not let it brown.
Add the flour: Add the flour and stir it quickly into the butter with a wooden spoon.
As you can see in the photo, the butter and flour will be a mixture that looks like wet scrambled eggs at first.
Cook the roux: Cook and stir the flour-butter mixture about 5 to 8 minutes.
The butter and flour will dry out slightly and turn just a bit darker to a more golden color.
Do not let it brown or darken; we are creating a “blond” or golden roux, where the flour has just been cooked.
Add a few tablespoons of warm milk: Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture.
Stir thoroughly to loosen up the thick flour mixture.
Add the remaining milk and whisk: Now grab the whisk and gradually add the rest of the milk to the loosened flour mixture while whisking constantly.
Whisk vigorously until smooth!
Cook until thickened: Cook, stirring constantly, until starting to bubble and thicken.
You will be left with a thick, warm, creamy mix of flour, butter, and milk. From here, you can add cheese, salt, and pepper to create a sauce for mac ‘n’ cheese, or the base for a soufflé.

Recipe Notes
If you use stock (vegetable, chicken, beef, veal, or shellfish) instead of milk as the primary liquid in this sauce, you will have another classic mother sauce: a velouté.
We really love using this easy sauce for lower-fat, extra-tasty pasta sauces, like this rich no-cream wild mushroom pasta sauce.
Storage: Leftover béchamel can be stored in an airtight container in the refrigerator for up to 5 days. Reheat over very low heat on the stovetop.


Kerrie-ui Smoorfrikkadelle

Lynette Muller
Ek stel voor jy maak jou bolletjies volgens jo                                                            –SOUS

5 groot uie. 
2 el olie.         
1 el kerrie.                                     
1 el borrie.                                         
1 el koekmeel.                                 
3/4 k blatjang.                                 
1/2 k appelkooskonfyt;

Sny uie in ringe braai in olie tot glaserig voeg al die ander bestanddele [behalwe bolletjies] in kastrol en kook goed deur. Skep van dit onderin oondskottel, pak frikkadelle en dan die ander helfte van mengsel oor.Bak 180gc 1uur.


Cream of Asparagus Soup


Preparation time 10 mins
Cooking time 25 minutes
Serves 6

1 kg Asparagus
1 Tbsp Butter
1 medium Onion, chopped
6 cups Chicken Broth
2 Tbsp Sour Cream
To taste Salt & Pepper

Low in calories but bountiful in taste, this soup is perfect for lunch or dinner and looks visually appealing when garnished with thin asparagus spears. In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes. Snap the tough ends off the asparagus and discard. Chop the asparagus into 5cm pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.



Anna Eksteen

40ml margarine
750g tomatoes, cut into quarters
1 liter chicken stock 1 onion, chopped
1 bay leaf 3ml freshly ground black pepper
3ml salt 5ml orange peel, grated fine
10ml lemon juice 5ml sugar

Heat the margarine and stir-fry the tomatoes for about 10 minutes.
Add everything except the lemon juice and sugar and simmer for 45 minutes.
Rub the mixture well through.
Add the lemon juice and sugar and reheat the soup to the boil.
Serve immediately


Granadilla fridge tart


1 packet lemon jelly or peach jelly
410g chilled Evaporated milk
¼ cup castor sugar
1 tin granadilla pulp, or from 5 or 6 fresh grandillas
2 packets biscuits of your choice(tennis, tea biscuits, marie etc), crushed

Mix the jelly with 250 ml boiling water and leave to cool off for a bit (don’t put it in the fridge!). Beat the ideal milk until “stiffish”, continue beating while adding the sugar. It should look thickened. Stir in the cooled jelly and pulp, combine well.
In attractive glass bowls, layer with biscuit crumbs and jelly mixture and end off with biscuits. This can be done in a large dish too.
Refridgerate for at least 1 hour to allow it to set.