Tuesday, 30 June 2015


Calamari and Chorizo Casserole

  • 1 clove crushed garlic
  • 500 Gram Calamari rings or slices
  • 200 Gram Chorizo, sliced
  • 10 Millilitre Robertsons Paprika
  • 30 Millilitre Fresh parsley, chopped
  • 1 Onion, finely chopped
  • 1 Tin chopped tomatoes
  • 1 KNORR Chicken Stock Pot
  • 2 tablespoons olive oil


  • Heat the oil in a pan and quickly sauté the calamari in batches for about a minute or two
  • Remove from pan and set aside
  • Add the garlic, onion and chorizo and Robertsons Paprika
  • Cook for about 5 minutes or until soft
  • Add the can of tomatoes and KNORR Chicken Stock Pot and simmer for about 10 minutes adding a little water if needed
  • Add the calamari and fresh parsley
  • Serve with toasted ciabatta**whatsfordinner**


8 uie dun gesny
1 Rooi Soetrissie in repies dun gesny
1 Groen Soetrissie in repies dun gesny
2 k Gaar Sampioene [klaar gaar gestoom in mikrogolfoond]
750ml Italiaanse Slaai Olie [sous]
1/2 k Asyn [halwe]
1/4 k Suiker[ hier het ek minder gebruik ]
1t Paprika
1/2 Tiemie
1/2 t Growwe Swartpeper
1T Sout
Meng al die sous bestanddele baie goed tot suiker opgelos is
Gooi oor jou groentemengsel en staan oornag in yskas
Volgende dag gooi jou groentemengsel deur n vergiettes en dreineer jou sous
Verhit jou sous 3-4min in mikrogolf [nie kook nie]
Verhit jou bottels 2 min in mikrogolf oond en pak jou uiemengsel in
Gooi warm sous oor uie in bottels en plaas in mikrogolf vir 3min
Haal uit ..kyk vir borreltjies en vee randjie skoon af ..
Nou meng jy 2 e Whisky en 2 e Suurlemoensap met mekaar en deel dit bo-op jou botteltjies ...Dit help vir die kleur van jou inmaak en die Whisky help vir die olie wat ons in die slaaisous het om nie *Galserig* te word nie...
Draai nou jou proppe op en keer jou bottels om tot afgekoel...

Hierdie Metode gebruik ek altyd as ek Sampioene inmaak in slaai olie en dit hou baie lank.

My eie[Helena Kruger ] verwerking van Ada Vijoen se resep*



6 Groot uie in baie dun ringetjies gesny,
1 elk groen, rooi, geel soetrissies in ewe dun repies gesny(pitte verwyder),
bring 3 botteltjies Griekse Vinaigrette,
halwe koppie asyn en
kwart koppie suiker
en half teelepel paprika tot kookpunt.
Voeg uiemengsel by en prut op lae hitte vir 4 minute, bottel warm.

**Ada Viljoen**Bottel en Bere*


Sunday, 28 June 2015


Susan Becker


3 pounds Pork Tenderloin
Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon
Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Preparation Instruction: Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Saturday, 27 June 2015




200 g sjokolade
½ koppie botter
½ koppie heuning
½ koppie klapper
½ koppie meel
½ koppie kakao
4 eiers

Stel oond op 180 grade Celsius.
Smeer 'n koekpan met botter of spuit met kleefwerende sproei.
Smelt die sjokolade, botter, heuning en kakao in 'n dubbelkoker.
Voeg die klapper en meel stadig om die beurt by.
Klits eiers tot lig en donsig.
Vou dit versigtig in met 'n metaallepel.
Giet die deeg in 'n koekpan.
Bak vir 25 minute.

(RSG - Dis die een!)


Gerrie van Antwerpen


1 3/4 cups all purpose flour
2/3 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
2 eggs
1 1/4 cups brown sugar, packed
1/4 cup apple sauce
2/3 cup buttermilk
3 cups fresh carrots, shredded
1 cup crushed pineapple, drained
Cream Cheese Frosting:
(2) 8 ounce (2x250g) packages of cream cheese, room temperature
1/2 cup butter, room temperature
6 cups confectioners' sugar
1 teaspoon pure vanilla extract
*Optional - orange colored gel paste
1/2 cup walnut pieces

Carrot Cake:
Preheat oven to 350F/180C degrees.
Line two 8-inch round cake pans with parchment paper, grease the paper and dust lightly with flour.
In a mixing bowl, stir together the two types of flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat together the eggs, brown sugar and apple sauce until smooth.
Add the buttermilk and beat in. Mix in the carrots and crushed pineapple until well combined.
Add the flour mixture to the wet mixture and beat in until well combined.
Divide the batter into the two cake pans and place into the preheated oven.
Bake 25-35 minutes or until a toothpick inserted near the center comes out clean.
Remove from the oven and cool the cakes for 10 minutes in the pans, then remove, peel off the parchment paper and cool to room temperature on the racks.
The Cream Cheese Frosting:
Using an electric mixer and a large mixing bowl, beat the cream cheese and butter until creamy and light.
Add in the confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.
Beat in the vanilla.
Trim off a small bit of the tops of the cakes. Place the trimmed parts into a small bowl and break into small crumbs for garnish.
Place the bottom layer of cake on a cake plate, frost the first layer then place the second layer of cake on and frost the tops and sides.
Garnish the sides with the cake crumbs.
Reserve a bit of the frosting. Add orange colored gel paste and mix in. Place into a piping bag and form the carrots.
(Koskapperjolle 2)

Friday, 26 June 2015


Maggie de Castro


1/2 cup Crosse & Blackwell tangy mayo
2 lemons, zest finely grated
2 teaspoons paprika
1 teaspoon celery seeds
1 teaspoon salt (+ pinch extra for seasoning)
1 teaspoon ground black pepper (+ pinch extra for seasoning)
Pinch cayenne pepper
4 (250g each) boneless, skinless chicken breasts

Preheat oven to 220 deg. C. Line a baking sheet with foil. In a bowl, whisk together mayo, lemon zest, paprika, celery seeds, salt, pepper, & cayenne. Season chicken with additional salt & pepper, to taste. Arrange chicken on baking sheet & add mixture over chicken. Bake for +- 20 mins. Enjoy!




Capsicum, medium size - 2
To roast and powder:
Fenugreek seeds - 1 teaspoon
To grind:
Fenugreek powder - 1/4 teaspoon
Asafoetida (Hing) - 1/4 teaspoon
Juice of 1 big lemon
Red chili powder - 1/2 tablespoon
Turmeric powder - a pinch
Salt - 1 teaspoon
To temper:
Oil (preferably Sesame Oil) - 3 tablespoons plus 1 teaspoon
Mustard seeds - 1/2 teaspoon

Wash the green peppers, remove the stalk and finely dice them.
Heat a frying pan and toast the fenugreek seeds. Powder it once it is cool and set aside.
In the same frying pan add the 3 tablespoons of oil and once it is hot add the mustard seeds. Now add the chopped peppers and a pinch of salt and sautee it until it is cooked well. Mine is an electric range and it took approximately 12 minutes.
While the capsicum is cooking, in a blender grind together the ingredients listed. Save the extra fenugreek powder for later.
Once the capsicum is cooked well add the ground paste and mix together. Let this cook for another 3-4 minutes.
If you wish you can add another teaspoon of oil to the pickle before removing it from the stove top and mix it well.
Transfer to a clean container which has a lid and close it when it has cooled completely.

Special Notes/Tips:
If you have some leftover fenugreek powder you can mix it with idli batter. You can also mix it in buttermilk and drink it. This is a good remedy for stomach related ailments and will also help to cool down the body.
(Beyond Curries)