>Seekos en Pastagereg

Magda

Bestanddele
Gemengde seekos, hoeveelheid afhangend van hoeveel persone.
(Jy kan ook shrimps of ander seekos gebruik)
Visspeserye – genoeg!
Thai speserye
knoffel
sout en peper
tobascosous (of iets anders, tobasco sous ongelooflik duur)
pietersielie
“Spring onions”
uie
tamatie
sjerrie
room
pasta (ops)

Metode
Braai uie, tamatie, pietersielie, sampioene en seekosmengsel. saam, roeg gedurig. Voeg al die geurmiddels en sjerrie by en prut so vir ‘n halfuur. Voeg room by en prut vir 5 minute.
Meng met gaar pasta of bedien net so as ‘n voorgereg.

Print Friendly, PDF & Email
Advertisements

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.

Print Friendly, PDF & Email

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.

Print Friendly, PDF & Email

RYS EN SPINASIE SLAAI:

Bestanddele
200 g rou rys (250 ml)                                                   
6 repe spekvleis, gekap
1 klein bossie jong spinasie, gewas, die wit stingels verwyder en fyngekerf                   
2 selderystingels, gekerf stingels verwyder en fyngekerf                                      
3 eiers, hardgekook, gekap
6 knopiesampioene, in skywe gesny

Slaaisous:
125 ml mayonnaise
30 ml asyn
5 ml peperwortel (horse-radish)                                     
3 ml Tabasco-sous
5 ml sout  
varsgemaalde swartpeper

Metode
Berei die rys voor volgens die aanwysings op die verpakking en laat afkoel. Braai die spekvleis tot bros, dreineer op papierhanddoek en laat afkoel. Meng die rys, spekvleis, spinasie, seldery, sampioene en eiers liggies saam. Giet die slaaisous oor en meng goed met twee vurke.Laat die slaai vir minstens 1 uur staan voor opdiening.

Print Friendly, PDF & Email

Frikkadels with a pumpkin sauce

Ingredients:
350 g Eskort Mini Frikkadels
500 ml (2 C) pumpkin, diced
45 ml (3 T) olive oil
1 clove garlic, chopped
250 ml (1 C) fresh cream
125 ml (½ C) tomato puree
250 ml (1 C) vegetable stock
1 pinch cayenne pepper
salt and pepper to taste

Method:
Preheat oven to 190°C. In a large bowl, mix pumpkin, olive oil, cayenne pepper and garlic. Transfer to a lined baking tray and bake for 15 minutes. Place roasted pumpkin in a food processor and blend until smooth. Heat blended pumpkin in a frying pan over moderate heat. Add tomato puree, cream, vegetable stock and season with salt and pepper. Add frikkadels and cook for 7 minutes.

Serve
Serve on a platter with your choice of pickles, preserves, breads and cheeses.

Print Friendly, PDF & Email

Tomato Risotto

INGREDIENTS
45 ml (3 Tbsp) olive oil
15 ml (1 Tbsp) butter
1 onion, finely chopped
1 leek, sliced
1 large garlic clove, crushed
250 g (1 cup) Arborio rice
1 x 410 g can Rhodes Quality Whole Peeled Tomatoes
15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet
1lt. (4 cups) chicken stock, hot
salt and freshly cracked black pepper
to serve: fresh basil leaves and grated Parmesan

METHOD
Heat the olive oil and the butter in a large heavy-bottomed saucepan. Add the onion and the leek and fry until softened. Add the garlic and fry for a few minutes more. Add the rice and toss well. Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock. Continue cooking, adding stock when necessary until the rice is tender. Remove from the heat. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.

Print Friendly, PDF & Email

Baked fish with lemon cream sauce

Ingredients
4 x 150- 180g fish fillets, about 1.5cm thick, skinless and boneless
50g / 4 tbsp unsalted butter
¼ cup heavy / thickened cream
1 – 2 garlic cloves, minced
1 tbsp Dijon mustard
1½ tbsp lemon juice
Salt & pepper
Fresh parsley and lemon slices, to serve

Instructions

Preheat oven to 200°C. Place fish in a baking dish – ensure the fish isn’t crammed in too snuggly. Sprinkle both sides of fish with salt and pepper. Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth. Pour the sauce over the fish. Bake for 10 – 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Print Friendly, PDF & Email

Gemarineerde Broccoli ~ Grootmaat

Jan van Niekerk
Lewer 30 porsies

Bestanddele
2 kg Broccoli, Blommetjies afgesny
5 Soetrissies in repies gesny

Marinade:
250 ml Olyfolie
15 ml Sout
8 ml Varsgemaalde swartpeper
10 ml Droë pietersielie
10 ml Droëbasiliekruid
19 ml Oreganum
150 ml Wynasyn
35 ml Suiker
100 ml Mayonnaise
10 ml Varsgemaalde knoffel

Metode:
Marinade:
Meng al die bestanddele vir die marinade en laat 12 ure of oornag in die yskas staan. Gooi die marinade oor die broccoli en rissies en marineer 4 ure. Dreineer die marinade en sit koud voor. Lewer 30 porsies.

 

Print Friendly, PDF & Email

Sweet and spicy roasted pumpkin and frikadels

Ingredients:
350 g Eskort Mini Frikkadels
500 ml (2 C) pumpkin, diced
45 ml (3 T) olive oil
1 clove garlic, chopped
250 ml (1 C) fresh cream
125 ml (½ C) tomato puree
250 ml (1 C) vegetable stock
1 pinch cayenne pepper
salt and pepper to taste

Method:
Preheat oven to 190°C. In a large bowl, mix pumpkin, olive oil, cayenne pepper and garlic. Transfer to a lined baking tray and bake for 15 minutes. Place roasted pumpkin in a food processor and blend until smooth. Heat blended pumpkin in a frying pan over moderate heat. Add tomato puree, cream, vegetable stock and season with salt and pepper. Add frikkadels and cook for 7 minutes.

Serve
Serve on a platter with your choice of pickles, preserves, breads and cheeses.

Print Friendly, PDF & Email

Gesondheids-Koringslaai

Magda

Gesondheids-Koringslaai
3 k koring gekook
1½ k vars of ingemakte geel perskes gekap
1½ k vars pynappel gekap
1 k fyn gekapte selery
½ k fyn gekapte groenrissie
¼ k fyn gekapte ui
3 E gekapte pietersielie
½ k rosyne
½ k sonneblomsaad Meng (“toss”) alles saam

Sous
½ k sonneblomolie
2 E suurlemoensap
1 t kerriepoeier + ½ t borrie
1 t Sojasous of ‘worcester’ sous
1 E heuning
Meng bestanddele en gooi oor slaai.

Print Friendly, PDF & Email