Ertjie Slaai

Magda
Bedien 6 tot 8 mense gemaklik.

Bestanddele
1 x Blik ertjies
1 x Blik botterbone (Die wit groot bone)
1 x Medium ui
1 x Medium Green pepper
¾ koppie mayonaise
½ koppie gedroogte sultanas \ 2 x Piesangs \ Geblikte perskes fyn opgesny
¼ koppie kondensmelk
1 T mosterd poeier opgelos in 2 x T asyn
Sout en suurlemoen pepper na smaak

Metode
Kap nou die ui en green pepper vyn op en meng eenvoudig al die bestandele saam. Let wel jy kan die saltanas \ Piesang \ Geblikte perskes nie saam gebruik nie, maar jy kan dit om die beurt probeer en elke keer is jou slaai ‘n wenner. As jy die piesangs gebruik, voor jy dit in die res van die bestandele meng gooi net eers ‘n bietjie suurlemoen sap oor sodat die piesangs nie verbruin nie. Kan meer piesangs bysit om die slaai te rek.

Print Friendly, PDF & Email
Advertisements

Pork Sausage Breakfast

Mary

Ingredients
1 tbsp light olive oil
8 pork sausage, cut into chunks
6 spring onions, finely chopped
200g mushrooms, thinly sliced
2 garlic cloves, crushed
400g cherry tomatoes, halved
400g tin baked beans
4 large free-range eggs
¼ tsp sweet smoked paprika
40g feta
2 tbsp finely chopped flat leaf parsley, to garnish

Method
Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside.

Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through.

Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.

Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.

Print Friendly, PDF & Email

Cottage Pie Potatoes

Mary

Ingredients
1 onion, finely chopped
250g beef mince
1 tsp dried mixed herbs
400g tin chopped tomatoes
1 beef stock cube
2 large baking potatoes around 325g, washed well
50g Cheddar, grated
20g butter
salt and freshly ground black pepper

Method
Cook the onion, beef and herbs in a large saucepan over a medium heat for 4 minutes, stirring with a wooden spoon to break up the meat. Add the tomatoes, crumble in the stock cube, then refill the tomato can with cold water and pour into the pan. Season with salt and pepper, reduce the heat slightly and cook for 20–25 minutes, stirring regularly, until the meat is tender and the sauce is thick.

Meanwhile, prick the potatoes a couple of times with a fork and place on a microwavable plate. Cook the potatoes in the microwave on high for 10–12 minutes, then carefully turn over and cook for a further 4–5 minutes, or until soft. Check by poking a skewer or knife through the center. Leave to stand until cool enough to handle.

Cut the potatoes in half and use a spoon to scoop out the insides into a bowl. Mix the potato flesh with half the cheese and butter, season with salt and pepper and set aside.

Put the potato skins, cut side up, in a microwaveable flameproof baking dish.

Spoon half the cooked mince into the potatoes. (Freeze the rest or chill and eat the next day with pasta or on toast.) Top with the mashed potatoes and sprinkle with the remaining cheese.

Cook on high again in the microwave for 3–4 minutes, or until the cheese is melted and the mince and potatoes are hot. For a crispy topping, place under a preheated hot grill for 2–3 minutes, or until golden-brown.

Print Friendly, PDF & Email

Hoenderbredie

Bestanddele
1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas

Metode
Geur hoender met sout & peper en kook tot sag.  Ontbeen en sny vleis in stukke. Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld en kook tot dik. Kook macaronistukkies in soutwater to sag en dreineer. Smelt botter in ‘n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by en kook ‘n rukkie. Meng meel met water en roer by tamatiesous. Voeg sop by en
roer tot gemeng. Voeg hoender, kaas en macaroni by, meng en laat ‘n paar minute prut. Sit warm voor met rys en ‘n slaai.  (6 – 8 persone.)

Print Friendly, PDF & Email

Chicken chasseur

Maureen

Ingredients
8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley ,chopped

Method
Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.

Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice

Print Friendly, PDF & Email

Pork Sausage Pasta

Mariaan

Ingredients
1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
8 thick pork sausages, skin removed, meat crumbled
400g tin chopped tomatoes
300ml vegetable stock
50g butter
50g plain flour
500ml milk
400g penne pasta
salt and pepper

Method
Preheat the oven to 200C

Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.

Crumble in the sausage meat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.

Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-colored appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.

Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.

Print Friendly, PDF & Email

Easy Fish Curry

Ingredients
1 tbsp vegetable oil
1 large onion , chopped
1 garlic clove, chopped
1-2 tbsp curry paste
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks
rice or naan bread

Method
Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan

Print Friendly, PDF & Email

Easy huevos rancheros

Ingredients
1 tbsp vegetable oil or sunflower oil
1 corn tortilla wrap
1 egg
200g can black beans, drained
juice ½ lime
½ ripe avocado , peeled and sliced
50g feta , crumbled
hot chilli sauce (we like sriracha)

Method
Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate. Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork. Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Print Friendly, PDF & Email

Hummus

Ingredients
400g tin chickpeas, drained
2 tbsp smooth peanut butter
1 garlic clove, finely grated or crushed
½ lemon, juice only
2 tbsp olive oil
½ tsp salt
2 tbsp water
freshly ground black pepper
Recipe tips

Method
Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water. Season with pepper and beat well with a wooden spoon.

Serve
Serve with warm pitta bread, veggie sticks or tortilla chips for dipping.

Print Friendly, PDF & Email

GEBAKTE BROODROLLETJIES MET ROOMSOUS

Lynette Muller

Bestanddele
Klaar bereide brooddeeg gerys en afgeknie

Bestanddele Sous:
125 g spekvleis gesnipper
1 blik tamatie en uiesmoor
250 ml vars room
swartpeper
vars pietersielie
250 ml cheddarkaas gerasper

Metode.
Voorverhit oond tot 100°. Smeer ‘n plat swartpot of ‘n kasserolbak met botter. Knyp stukke deeg af en vorm in bolletjies. Pak die deegbolle taamlik naby aan mekaar in die bak en laat rys goed uit in die oond. Soteer intussen spek tot gaar, voeg tamatie-en-uiesmoor by en verhit tot kookpunt. Laat prut tot effens afgekook ~ verwyder van hitte, roer room by en geur met sous, peper en pietersielie. Verwyder bak uit oond en verhoog die temperatuur tot 180°. Giet sous oor die deeg en bak 40-50 minute. Sprinkel kaas oor en bak 10 minute. tot goudbruin

Print Friendly, PDF & Email