Squash Curry

Ruaan

Ingredients
2 tbsp Madras curry paste
1 large butternut squash (600g), chopped into medium size chunks
1 red pepper, halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander, roughly chopped

Method
Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

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VEGETARIESE EIERVRUGPOTJIE

Anna Eksteen

Bestanddele
500ml botter of suikerbone, oornag geweek
5 medium aartappels
1 klein botterskorsie
2 groot eiervrugte
4 witwortels
5 groot geelwortels
125ml olyfolie
2uie, gekap
5ml sout
varsgemaalde swartpeper
10ml droë tiemie
10ml droë roosmaryn
4 heel knoffelhuisies
250ml groente aftreksel of appelkoossap
5ml rissiesous

Metode
Kook die boontjies omtrent ‘n uur lank tot dit net sag is, dreineer en hou eenkant. Was die aartappels, botterskorsie, eiervrugte, witwortels en geelwortels: dit is nie nodig om enige van hierdie groentes te skil nie. Sny dit in happiegroottes. Verhit die gietysterpot oor die kole, gooi die olyfolie daarin en soteer die uie tot deurskynend .Pak die groente in lae bo-op die uie. Sorg dat die groente wat die langste neem om gaar te word onder in die pot is. Wissel elke laag af met ‘n laag van die boontjiemengsel en strooi ‘n bietjie sout, peper, tiemie en roosmaryn oor. Druk die knoffelhuisies tussen-in. Giet verhitte aftreksel of appelkoossap oor die laaste laag. Giet die rissiesous in die middel van die groente deur ‘n opening in die middel daarvan te maak met ‘n lang mes of lepel. Bedek die pot met ‘n stuk foelie, verseël dit goed om die rand en sit die deksel op. Prut 1½-2 uur oor baie lae hitte. Lewer 6 porsies.

Wenk
Hierdie resep hoef nie net in ‘n potjie gemaak word nie maar kan ook in ‘n gewone pot op die stoof gemaak word.

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Lemon Pasta Bake

Can be turned into a vegetarian dish, by using an vegeterian alternative to the cheese.

Ingredients
300g macaroni
200g broccoli, cut into small florets
100g  baby spinach, any thicker stems removed
2 tsp olive oil
2 spring onions, outer leaves removed, thinly sliced
1 garlic clove, thinly sliced
1 tbsp plain flour
300ml skimmed milk
2 bay leaves
1 tsp wholegrain mustard
1 lemon, finely grated zest only
100g Parmesan (or vegetarian alternative), finely grated
salt and freshly ground black pepper
mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil,  to serve

Method
Preheat the oven to 200C/180C Fan/Gas 6

Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside

Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.

Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.

Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.

Serve with the dressed salad leaves.

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Vegtetarian Curry in slow Cooker

Rohanja

Ingredients
400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime , juiced, to taste
wholemeal flatbread, to serve

Method
Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g defrosted peas. The heat of the curry should be enough to warm them through.

Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

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GROENTE BREYANI

Bron: Sarie Kos
(4 – 6 porsies)

Bestanddele
30 ml botter
1 ui, fyngekap
2 knoffelhuisies
45 ml kerriepoeier
5 ml komynsaad
2 kardemom-peule, oopgebreek en saad verwyder
1 x 400 g-blik gekapte tamaties
125 ml water
30 ml olyfolie
1 eiervrug, in blokkies gesny
4 murgpampoentjies, in ringe gesny
6 vla-pampoentjies
1 x 250 g wit sampioene
1 blik lensies, gedreineer
250 ml rys, gekook tot gaar
sout en varsgemaalde swartpeper
hand vol vars koljander, gekap
Bulgaarse jogurt vir voorsit

METODE:
Verhit botter in ‘n middelslagpan tot warm. Voeg ui en knoffel by. Braai vir 5 minute of tot dit begin verkleur. Voeg kerriepoeier, komyn en kardemomsade by. Braai vir nog 5 minute. Voeg tamaties en water by. Verlaag hitte en prut vir 5 – 8 minute. Verhit olyfolie in ‘n braaipan tot warm. Voeg groente by en roerbraai vir 8 -10 minute. Meng lensies en rys met die groente. Geur goed met sout en swartpeper. Skep in oondvaste bak. Roer koljander by tamatiesous en gooi oor rys. Bak vir 10 – 15 minute of tot warm. Sit voor met jogurt.

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Canneloni met groente

Woumarie
Genoeg vir: 6-8
Bereidingstyd: 1 uur
Gaarmaaktyd: 40 minute
Oondtemperatuur: 180 °C

Bestanddele
1 kg gemengde winter-groente
3 ryp tamaties, grofgekap
olyfolie
3 knoffelhuisies, geskil en gekap
3 selderystokkies, gekap
5 ml droë basilie
2 ml droë tiemie
50 ml botter
1-2 rooi-uie, middeldeur en dan dun opgesny
1 boks cannelloni-buisies
80 ml gerasperde cheddar
30 ml parmesaan
roket vir garnering

KAASSOUS
110 ml (100 g) botter
125 ml koekmeel
1 liter melk
100-200 ml gekrummelde bloukaas

METODE
Skil en sny die groente in klein blokkies of stukkies op – ons het pampoen, wortels, witwortels, patat, blomkool en eiervrug, gesout en
afgespoel, gebruik, maar jy kan enige groente van die seisoen gebruik. sit die groentestukkies saam met die tamaties in ’n oondpan.
Gooi lekker baie olyfolie oor. Voeg dan die knoffel, seldery en kruie by en meng goed deur. Bedek met foelie en rooster vir 20 minute in die verhitte oond. Haal die foelie af, roer deur en rooster sonder die foelie vir nog 20 minute of tot die groente karamelliseer en effens geskroei raak.Terwyl die groente in die oond is, kan jy die botter in ’n kastrol verhit. Voeg die rooi-ui by en soteer tot sag.

KAASSOUS
Verhit die botter in ’n kastrol. Voeg die meel by en roer vir ’n minuut tot glad. Haal van die plaat af. Voeg die melk bietjies-bietjies op ’n slag by en roer die heeltyd. Sit terug op die plaat en roer tot verdik. Roer die bloukaas by. Haal van die plaat af en geur na smaak.

Sit alles Bymekaar
Haal die groente uit die oond sodra dit sag is. Voeg omtrent 100-150 ml van die bereide kaassous by. Geur na smaak met sout en varsgemaalde swartpeper. Skep die groentemengsel in die cannelloni-buisies en pak dit in ’n gesmeerde oondbak sodat hulle netjies langs mekaar lê.
Smeer die gekaramelliseerde uie oor die buisies. Gooi die res van die sous bo-oor om dit oraloor te bedek. Strooi die cheddar en parmesaan oor. Bak in die verhitte oond vir 40 minute of tot die cannelloni sag is. Garneer met roket en sit voor.

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VEGETARIES LASAGNE

Woumarie

Bestanddele
lasagne-velle
500g geroomde spinasie
1 botterskorsie, geskil en in blokkies gesny
1 ui, gekap
2 knoffelhuisies, gekneus
250g ricotta
1 koppie gerasperde Cheddarkaas
sout, opsioneel

METODE
Kook lasganevelle tot gaar en hou eenkant. Braai uie en knoffel, voeg botterskorsie by, sit deksel op en laat dit gaar stoom. Maak botterskorsie en ui fyn (jy moet dit kan “smeer”) Pak die helfte van die spinasie onder in ‘n oondvaste glasbak, dan ‘n laag ricotta, dan die helfte van die botterskorsie en dan ‘n laag pasta. Herhaal die proses. Strooi die Cheddar heel bo-op. Bak teen 180 grade vir 20 minute.

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Vegetable Curry

Fred

Ingredients
1 medium onion, finely chopped
8 ml ginger garlic mix
5 ml turmeric powder
25 ml curry powder
3 medium potatoes, cubed
1 large tomato, chopped
250 g fresh shelled peas
2 stems curry leaves
375 g green beans, trimmed and diced
2 large carrots, peeled and diced
10 ml salt
375 ml hot water
handful fresh coriander, roughly chopped

Method
Prepare all the vegetables and ready to use.
Heat the oil in a medium pot and sauté the onions until golden.
Add the ginger garlic mix and cook for a minute. Stir in the turmeric and curry powders.
Add all the vegetables with salt and simmer with lid on for 5 minutes.
Add water, bring to the boil and cook uncovered for 20 minutes until gravy thickens.
Garnish with dhania

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Bunny Chow ~ Vegan

Vegan South African Bunny Chow by Andre Swart

A quintessential South African curry, bunny chow has been a stock lunch time meal for workers for many years. Full of hearty vegetables and spicy flavours, this dish is ever popular as it is economical to make in good-sized portions.

Ingredients
1 large diced butternut
2 diced onions
1 head broccoli or cauliflower
2 diced tomatoes
2 diced sweet potatoes
5 diced potatoes
1 tin chick peas or butterbeans
1 small pack chicken or beef style veggie strips (optional)
4 red or green chillies (depending on how spicy you like it)
1 Tbsp chili oil
2 Tbsp minced garlic
2 curry or basil leaves
1 Tbsp canola oil
1 Tbsp salt
2 cups water
1 whole (not sliced) brown or white bread or brown rice

Cooking Instructions
In a pot, heat the oil. Add the garlic, chillies, oil and onions. Fry for 3 minutes.
Add the tomatoes and fry for another 3 minutes. Add the potatoes, butternut, broccoli and sweet potatoes. Add water and leaves and make sure the vegetables and potatoes are submerged under water.
Add the curry powder and salt to taste.

When the water boils, turn on to a low heat and let simmer for 90 minutes, stirring occasionally.
After 90 minutes, if the curry is still very watery, mash some of the potatoes and stir. If the mixture is soup-like, then it’s the right consistency.

Fry the chicken style vegetable strips in a pan and add them to the curry.Bunny chow can be served on a bed of brown rice or alternatively, as is traditional in South Africa, cut a whole bread in 4 even pieces. From each piece, cut out the middle but leaving a bottom. Fill the hole up with curry, put the middle back on top and serve.

Serves 4 people

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Avocado Chocolate Mousse ~ Vegan

A simple recipe for chocolate flavoured avocado vegan mousse. Most good health shops will sell agave granules.

Ingredients
2 ripe avocados
60g melted dark chocolate
60 ml coconut cream
80 ml raw cocoa powder
50 ml vanilla extract
2 ml fine sea salt
30 ml agave granules
30 ml maple syrup

Cooking Instructions
Halve the avocados, scoop out the flesh into a food processor.
Add the rest of the ingredients and process until smooth.
Add agave granules to taste for sweetness.
Spoon into serving glasses and refrigerate until set, about 1 hour.
Decorate with a dollop of coconut cream and an edible flower.
Serves 4 people

Recipe supplied by Angela Day, The Star, Johannesburg

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