Gebakte Vrugteslaai

Magda
(lekker as soetkos)

Bestanddele
1 x 825g blik pere
1 x 825g blik perskes
1 x 440g tertappels
4 piesangs
Dreineer en snipper die vrugte
Indien verkies kan rosyntjies andervrugte of droen vrugte bygevoeg word.
Voeg by
1 t kerrie
1 t borrie
¼ k geelsuiker
1 e botter
sout

Metode
Meng goed en bak vir 45 minute 180°C

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Kidney Bean and Pineapple Curry

Ingredients
1 large onion, finely chopped, or 140g frozen diced onion
1 tbsp vegetable oil
1–2 tbsp garlic and ginger paste
2 tbsp medium curry powder
432g tin pineapple chunks in juice
400g tin kidney beans, rinsed and drained
2 x 400g tins chopped tomatoes
salt and black pepper

To serve
basmati rice
fresh coriander (optional)
Recipe tips
Method
Put the onion in a large non-stick pan, add the oil and a generous pinch of salt, and cook over a medium heat for 5 minutes, or until the onion starts to soften.

Add the garlic and ginger paste and stir in well, then stir in the curry powder. Pour in the pineapple, along with all of the juice. Add the kidney beans, then the tomatoes, and stir well. Season generously with black pepper and simmer for 30 minutes, stirring occasionally to prevent the curry from sticking and burning. You may need to add a splash of water to stop it from drying out.

Serve hot, with basmati rice and coriander, if using.

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Broccoli Kasserol

Magda

Bestanddele
300g gaar broccoli
3 eierwitte
1 blikkie sampioenroomsop
1 koppie vetvry mayonnaise
halwe koppie gerasperde lae vet cheddar kaas
2 eetlepels gemaalde uie
swart peper
6 lae vet fyngemaakte soutkoekies (Salticrax / Bacon Kips)

Metode
Meng die broccoli, eierwitte, sop en mayonnaise. Roer die kaas, uie en peper daarin. Gooi die mengsel in ‘n gesmeerde pan en sprinkel die fyngemaakte koekies bo-oor. Bak by 180 grade tot die sous
borrel – omtrent 30 minute. Bedien 6 persone. Geniet dit!

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Chicken Noodle Soup

Ingredients
900ml chicken or vegetable stock
1 boneless, skinless chicken breast, about 175g
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Method
Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3 thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

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Pineapple Fried Rice

www.Rhodes.co.za

INGREDIENTS
30 ml (2 Tbsp.) Sunflower oil, divided
2 Eggs, lightly beaten
1 Red pepper, diced
1 Clove garlic, crushed
1 x 440 g can Rhodes Quality Pineapple Pieces in Light Syrup, drained
500 ml (2 cups) Rice, cooked
190 ml (¾ cup) Chopped spring onions
30 ml (2 Tbsp.) Soy sauce
Salt

To serve: roasted cashew nuts, chopped coriander leaves, fresh limes or lemons

METHOD
1. Heat 5 ml (1 tsp.) Oil in a large non-stick frying pan.
2. Pour in the eggs and stir to scramble and set aside.
3. Add the remaining oil to the same pan.
4. Add the red pepper and the garlic and fry for a few minutes until slightly tender.
5. Add the Rhodes Quality Pineapple Pieces and quick fry to heat.
6. Return the eggs to the pan and stir well to mix, breaking up the egg.
7. Add the rice to the pan and toss gently to heat through.
8. Add the spring onions and the soy sauce.
9. Season to taste.
10. To serve sprinkle with roasted cashew nuts and fresh coriander and squeeze over a little lime juice.

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Spek-en-Kaas Spaghetti

Magda

Bestanddele
1 Pak Spaghetti
2 Pakke gekapte spekvleis
500 g Gerasperde Cheddarkaas (Hoe meer kaas hoe lekkerder)
2 Pakke Gekerfde Sampioene

Metode
Braai die spekvleis en sampioene saam tot heerlik bruin en bros. Kook die spaghetti tot gaar en dreineer. Roer die warm spaghetti tussen die spekvleismengsel in. Roer al die kaas tussenin en laat dit smelt.

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Vinnige Sop

Ina

Bestanddele
1 pakkie sampioen-roomsop
1 blikkie sampioen-roomsop
1 Blik Tuna in soutwater
250 ml room
20 ml sjerrie
1 Blikkie Suikermielies of minder (Indien verkies)

Metode
Maak sop uit pakkie aan met helfte water en helfte melk. Gooi blikkie roomsop by en laat warm word.Gooi tuna by (Gooi die water af voor jy dit in die pot gooi).Gooi nou suikermielies by. Sodra dit gaar is, gooi sjerrie en room by net voor jy dit bedien.

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Skotse Eiers

Gerda

Bestanddele
4 of 5 eiers, gekook so 5 minute
Maalvleisfrikkadele-mengsel (jou eie mengsel)
1 blik kerriegroente, fyngemaak

Metode
Voeg kerriegroente by maalvleismengsel. Pak frikkadelemengsel om eiers en bak in ‘n oondbak met ‘n bietjie water en olyfolie in oond teen 130 tot 140 grade Celcius. Wanneer gaar, sny bolle in helfte en gooi blatjang of Worcestersous oor.

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VRUGTIGE MACARONI-SLAAI

Marie

Heerlik by ‘n vleisbraai. (Dit lewer 8 porsies)

Bestanddele
250 g macaroni                                                            
15 ml olie
1 klein pynappel, geskil en in blokkies gesny                 
3 piesangs, in skywe gesny
1 x 410 g-blik perskeskywe, gedreineer                         
401 g-blik jong ertjies, gedreineer
kruisementblare vir garnering

Slaaisous:
125 ml bier                                                                   
125 ml goeie gehalte mayonnaise

Metode
Kook die macaroni in soutwater vir 10 15 minute of tot al dente.   Dreineer en spoel af onder koue lopende water.  Meng pasta liggies met die olie.  Berei intussen die slaaisous deur die bier en mayonnaise goed te skud in ‘n glasfles met ‘n skroef deksel.  Meng die macaroni, pynappel, piesangs, perskes, ertjies en slaaisous saam.  Skep in ‘n mooi vlak slaaibak, garneer met kruisementblare.

Wenke:
Die slaai kan ‘n uur of wat vooraf gemaak word, bedek met kleefplastiek en bêre in die yskas.
Besprinkel die piesangskywe met ‘n bietjie suurlemoensap.

Variasies:
Vervang die ingemaakte perskes deur ingemaakte lietsjies.
Vervang die bier deur pynappelsap óf natuurlike jogurt.
Gebruik 1 x 410 g-blik pynappelstukke, gedreineer, in plaas van vars  pynappel.

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CHEESY BEAN BURGERS

INGREDIENTS:
2 tbsp olive oil
2 leek, sliced
200 g mushrooms, sliced
2 large carrots, peeled and coarsely grated
1 tbsp seasoning, we used Schwartz Moroccan
1 tbsp soy sauce
1 can KOO Red Kidney Beans, drained and rinsed
100 g cheddar, coarsely grated
4 slices granary bread torn into pieces
Burger buns, lettuce, tomato and other favourites, to serve
Salt and pepper to season

METHOD:
Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 minutes until soft. Tip veggies into a food processor with the beans, cheese and bread, season, then pulse to a thick paste. (Can also be left rough, for extra texture, just pulse a few times, so it is easy to bind into a burger).
With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
To cook, heat oil in a frying pan and fry for 2-3 minutes on each side until crispy. Season with salt and pepper while cooking.

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