Thursday, 3 September 2015

JAMBALAYA




Mare Nieuwoudt

SEAFOOD JAMBALAYA:


http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/jambalaya.html

Jambalaya is a spicy cajun rice dish with seafood, sausage, chicken and vegetables. I have only used seafood and a red pepper in this recipe but feel free to add some chicken, spicy sausages and a variety of vegetables.

Ingredients
30ml oil
15ml crushed garlic
1 onion, chopped
1 red pepper, chopped
5ml cajun spice
2ml ground turmeric
5ml dried origanum
250ml uncooked rice
750ml chicken stock
15ml tomato paste
450g seafood mix, defrosted
30ml fresh parsley, chopped

Method
• In a large frying pan heat the oil and fry the garlic, onion and pepper for 2 to 3 minutes.
• Add all the spices and cook for a further 3 minutes.
• Add the rice and stir quickly so the spice mixture coats the rice.
• Add the chicken stock and bring to the boil.
• Add the tomato paste and simmer gently until the liquid is absorbed and the rice is tender.
• Add the seafood mix and parsley, cover and cook for a further 5 minutes.
• Season to taste and serve hot.
Serves 4/FREE RECIPE HUB.



Mare Nieuwoudt

JAMBALAYA RYS

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/jambalaya.html

Bestanddele:
15 ml olie
3-4 repe streaky bacon
1 gekapte ui
2 selderye gekap
500 ml rou rys
1 liter hoender stock
3 ml sout
3 ml swart peper
3 ml rooipeper (cayenne peper)
1 lourier blaar (bay leaf)
1 greenpeper in blokkies gesny
1 x 410 g blikkie gekapte tamaties
100 g ham in blokkies gesny
200 g hoender blokkies gesny (gaar)
15 ml pietersielie

Metode:
Verhit olie en braai spek tot bros, dreineer spek
Braai ui tot sag, voeg seldery en rys by, roer aanhoudend – braai 1 minuut
Voeg hoender stock, sout, peper, rooi peper en lourier blaar by en prut vir 10 minute
Voeg greenpeper en tamaties by en laat prut vir verdere, 5-10 minute
Voeg ham, spek en hoender by en prut vir 5 minute
Gooi mengsel in opskep bak en sprinkel met pietersielie ~ genoeg vir 4-6 /kos is op die tafel.



Helena Kruger

JAMBALAYA RYSDIS:

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/jambalaya.html

Bestanddele:
olie
4 repies streepspek
1 ui, gekap
2 selderystingels, gekap
2 koppies rou rys
1 liter hoenderaftreksel
1 teelepel sout
swartpeper
1 teelepel rooipeper
2 lourierblare
1 groen soetrissie, gekap
1 blikkie tamaties
100g ham, in blokkies gesny
200g hoenderrepies
pietersielie

Metode:
Braai spek, ui en seldery in olie. Voeg rys, sout, peper, rooipeper, lourierblare en aftreksel by. Prut vir 15 minute. Voeg soetrissie en tamties by en prut vir 10 minute. Voeg hoender en ham by en prut 'n verdere 5 minute. Sodra die rys sag is, bedien dit in 'n groot opskepbak met pietersielie bo-oor gestrooi.*Program: Tjailatyd*

GRILLED CHEESBURGER WRAPS



Grilled Cheeseburger Wraps

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/grilled-cheesburger-wraps.html

1 lb ground beef
1 tablespoon Worcestershire sauce (I used a little more to taste)
1 tablespoon ketchup
1 teaspoon dried minced onion
pepper and salt to taste
5 flour tortillas (the larger ones)
shredded cheddar cheese
sliced tomatoes
yellow mustard
Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!**from Skinny Mom's Kitchen**

**Easy Recipes, Your Guide to Simple Recipes**
.

NO BAKE CHOCOLATE ECLAIR DESSERT



Maggie de Castro

NO BAKE CHOCOLATE ECLAIR DESSERT:

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2015/09/no-bake-chocolate-eclair-dessert.html

Ingredients:
Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla

Instructions:
For the filling:
1.Combine pudding mix and milk; beat. Stir in Cool Whip.
2.Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
1.Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
2. Pour chocolate topping over the top layer of graham crackers.
3.Refrigerate over night.
(Inspiredreamer)
*Lekker Resepte vir die Jongergeslag*

Tuesday, 1 September 2015

LEKKER LENTE HOENDER



Lekker lente hoender.
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/09/lekker-lente-hoender.html
Bestanddele

1 ui, gekap
8 hoenderporsies
10 baba-aartappels
sout en peper
hoenderspeserye
3 eetlepels grondboontjiebotter
3 eetlepels appelkooskonfyt
3 eetlepels mayonnaise

Metode

Braai ui en hoenderporsies tot bruin.
Geur met speserye.
Pak hoender in vuurvaste glasbak.
Plaas rou aartappels, ongeskil tussen hoender-porsies.
Verhit die res in 'n kastrol.
Voeg bietjie water by om 'n "langsous" daarvan te maak.
Bedek die hoender daarmee, sit foelie oor.
Bak teen 180 grade vir 35 minute.
Haal foelie af die laaste 5 minute.

Bron: RSG

Monday, 31 August 2015

CECILIA SE KRAKERTJIES (Oatskoekies)



Cecilia se krakertjies
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/08/cecilia-se-krakertjies-oatskoekies.html
Bestanddele
(Lewer 40 koekies)
250 ml hawermout
250 ml koekmeelblom
250 ml suiker
180 ml klapper
125 g botter
30 ml gouestroop
2,5 ml koeksoda
15 ml kookwater

Instruksies
Voorverhit die oond tot 180 ºC
Meng hawermout, meel, suiker en klappper saam. Smelt botter en gouestroop. Meng koeksoda met kookwater en meng by die gesmelte botter en goue stroop.
Meng droë bestanddele tot ’n deeg. Plaas lepelsvol deeg op ’n gesmeerde bakplaat, laat genoeg ruimte vir die koekies om uit te sprei as dit bak.
Bak vir 10 minute.
#oatskoekies #hawermoutkoekies
Bron: kokkedoor

CREAMY GARLIC PRAWNS

Picture borrowed from Desire to cook
Creamy garlic prawns with fettuccine pasta
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/08/creamy-garlic-prawns.html
Dairy Free and Banting friendly versions included
1.5kg prawns
2tbs oil
1 head garlic crushed
1 handful of chives chopped
125g butter
600mls cream
1/2-1tbs curry powder
Salt and pepper.


Add oil to pan, heat up and add ur prawns.
Add salt and pepper. Fry quickly until cooked, remove and set aside.

Add butter to pan and crushed garlic and chives.
Once fragrant add cream, salt and curry.
Bring to the boil and return prawns.
Simmer for 10 mins
Add on top of fettuccine

Source: desiretocook
TIPS
#Banting friendly: Replace the fettuccine  with zucchini noodles or Banting bread.
#Dairy Free: Replace the cream with coconut milk and replace butter with olive oil.

Friday, 28 August 2015

HONEY FUDGE


Maggie de Castro


HONEY FUDGE:

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/08/honey-fudge.html

Ingredients
Dash vegetable oil
1 kg sugar
1x410 g can evaporated milk
100 ml water
Pinch salt
4 tbsp honey
100 g butter

Method
1. Lightly grease a swiss roll tin with the oil.
2. Put the sugar, evaporated milk and water into a large heavy-based pan. The pan should be no more than about a third full at this stage, as the hot mixture will bubble up dramatically later.
3. Place over a low heat and stir until the sugar has dissolved.
4. Stir in a pinch of salt and the honey. Stand the sugar thermometer in the pan.
5. Increase the heat and bring the syrup to a fierce, bubbling boil, stirring every ½ a minute or so to ensure it isn't catching on the bottom of the pan. When the temperature on the thermometer reads 116C, turn off the heat and allow the mixture to cool for a few minutes.
6. Cut the butter into 5 or 6 pieces and drop them into the mixture. As you do so, stir vigorously with the wooden spoon. The butter will melt into the thickening syrup. Keep stirring.
7. As the mixture cools and thickens it will start to become grainy. Pour the mixture into the tin straight away. Don't hang around, or it may start to set while you are pouring it.
8. Use a sharp knife to mark the fudge into squares before it has completely set. This means pressing the knife partly but not completely through the fudge. It will then be very easy to break up the fudge into squares when it has cooled.
(GoodFoodChannel)
*Lekker Resepte vir die Jongergeslag*