KNOFFEL SUURLEMOEN AARTAPPELS

Okkie jansen van Vuuren

Bestanddele
3 groot aartappels, geskil, in skywe gesny
60ml vars uitgedrukte suurlemoensap
60ml botter, gesmelt
2 knoffelhuisies, gekneus

Bestanddele
Rangskik aartappelskywe in gesmeerde, vuurvaste oondskottel. Meng suurlemoensap, botter en knoffel en giet oor die aartappels. Bak in voorverhitte oond by 180C, sowat 45 minute lank of tot aartappels sag is en bruin bo-op. Bedien saam met gebakte skaap of varktjops.

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Fish Pie

Ingredients

320g-400g any fish cod, salmon, smoked haddock etc,
3 spring onions , finely chopped
100ml milk
450g potato , peeled, large ones cut in half
75g frozen sweetcorn, defrosted
handful of grated cheddar cheese
1 large egg, beaten
flour ,for dusting
olive oil , for frying

Method
Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.

Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ – 2 mins until just cooked. If you don’t have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.

Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 – 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.

Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.

Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 – 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 – 7 minutes or until golden on the bottom and heated all the way through.

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Visvinger Gebak

Bestanddele
20 Visvingers
Gerasperde kaas
1 koppie sampioensop (as jy “Cup a Soup” gebruik, neem twee pakkies)

Metode
Pak 10 visvingers, gevries, onder in oondvaste bak. Voeg helfte van sop by, strooi kaas oor en pak volgende laag visvingers. Bak vir ‘n uur teen 180 grade in oop bak. Voeg visspeserye aan die einde by. ‘n Ligte mengelslaai word aanbeveel.

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>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.

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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.

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Fishcakes and slaw ~Diabetic Friendly

Pick n Pay

Ingredients
Fish cakes:
½ cup (125ml) brown lentils
3 PnP spring onions, finely chopped
2 tsp. (10ml) PnP garlic and ginger paste
Juice (30ml) and zest of ½ lemon
300g PnP smoked snoek, flaked
2 Tbsp. (15ml) PnP curry powder
Salt and milled pepper
Flour, for dusting
Canola oil, for frying

Slaw:
2 packets (600g) PnP Julienne Trio (shredded beetroot, carrot and butternut)
2-3 Cara or regular oranges, peeled and segmented
1 small PnP red onion, finely sliced
1 packet (20g) PnP coriander, stems removed
Lemon juice, to taste
2 Tbsp. (30ml) canola oil
1 tub (175ml) PnP low-fat plain yoghurt, for serving

METHOD
Cook lentils in lightly salted water until just tender. Drain well and allow to cool slightly. Mash lentils roughly. Mix with spring onions, garlic and ginger paste, lemon juice and zest, smoked snoek, and curry powder, and season. Shape into fishcakes and dust in flour. Shallow-fry in oil until golden and heated through. Drain on kitchen paper. Toss slaw ingredients together and dress with lemon juice and oil. Season. Serve fishcakes with slaw and yoghurt.

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CALAMARI EN MOSSELSLAAI

Rina

Bestanddele
300g calamari, in ringe gesny                                        
30ml botter
1 blik mossels in skulpe                                               
1 suurlemoen (skil gerasper, sap uitgedruk)
4 grasuie, gekap
15ml sojasous
30ml droë witwyn                                                          
20ml sesamsaad (gerooster)
60ml olyfolie               
1ml suiker
15ml gekapte pietersielie

Metode
Soteer calamari vinnig in verhitte botter vir ongeveer 2 minute lank. Wees versigtig om nie te lank te braai nie anders word dit taai.  Plaas mossels in kokende water totdat die skulpe oopgaan.  Dreineer.  Giet suurlemoensap en skil bo-oor calamari en mossels in mengbak en meng om te bedek.  Laat afkoel.  Meng oorblywende bestanddele en giet bo-oor calamari en mossels en marineer ten minste vir 2 ure lank.  Geur na smaak met sout en varsgemaalde swartpeper.

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CURRIED PILCHARD SPAGHETTI

Woumarie

Ingredients
400g can Lucky Star Curried Pilchard Cutlets
400g spaghetti
80g reduced fat feta cheese, crumbled
Tomato Sauce
Canola oil for frying
2 onions, finely chopped
10ml (2 tsp) chopped garlic
5ml (1 tsp) ground coriander
5ml (1 tsp) ground cumin
2.5ml (½ tsp) cayenne pepper (optional)
410g can chopped tomatoes
Milled black pepper
Brown sugar

Method
Tomato Sauce: Heat a few drops of oil in a non-stick pan and fry the onions and garlic until lightly browned. Sprinkle in the coriander, cumin and cayenne pepper and allow to sizzle for 30 seconds. Pour in the tomatoes and season with pepper and a pinch of sugar. Cook briskly, uncovered, stirring occasionally, for 5 to 6 minutes until the sauce thickens slightly. Roughly flake the pilchards in their sauce with a fork, add to the tomato sauce and heat through. While preparing the sauce, cook the spaghetti until tender in boiling water. Drain in a colander. Place spaghetti into warm serving bowls and top with the pilchard tomato sauce. Sprinkle with feta and serve with salad.

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Garnaal en aarbei Rysslaai

Magda

Bestanddele
750 ml gaar rys                                                           
250 g gaar garnale, uitgedop en ruggraat verwyder
200 ml tafelseldery, in dun skyfies gesny                                  
175 ml mayonnaise
125 ml aarbei jogurt                                                     
10 ml vars suurlemoensap
5 ml droë mosterdpoeier                                               
sout en swartpeper na smaak
375 ml vars aarbeie, gehalveer                                     
vars slaaiblare

Metode
ng die rys, garnale en seldery in ´n bak. Meng die mayonnaise, joghurt, suurlemoensap en geurmiddels saam in ´n ander bak.  Voeg die mayonnaisemengsel by die rysmengsel.  Meng goed.  Vou die aarbeie liggies in.  Voer ´n slaaibak of individuele bordjies met slaaiblare uit.  Skep die rysslaai bo-op.

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GEROOSTERDE SNOEK

Anna Eksteen

Bestanddele
1.5kg vars snoek
olie

Bedruipsous
250ml droë witwyn
1ml vars gemaalde swartpeper
100ml fynappelkooskonfyt
3 knoffelhuisies, gekap
20ml vars gekapte pietersielie
12.5ml Worcestersous
12.5ml sojasous
30ml suurlemoensap

Bestanddele
Meng die bestanddele vir die bedruipsous en laat prut vir 1 minuut lank. Smeer ‘n toeklap rooster vooraf met olie, anders sal die vis vassit. Moet nie die vel van die snoek verwyder nie, en plaas die snoek op die rooster. Rooster die snoek 15-20 minute stadig oor matige kole terwyl dit aanhoudend met die bedruipsous bestryk word. Gebruik ‘n kwassie vir die doel.

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