BASIESE SKONS

BASIESE SKONS

Deur ARINA DU PLESSIS

23 September 2010

500 ml koekmeel

15 ml bakpoeier

Knippie sout

125 ml koue botter, in klein blokkies gesny

1 eier

160 ml melk

Skeut suurlemoensap óf asyn

Druk die deeg goed bymekaar, maar moet dit nie te veel bewerk nie. Moet dit ook nie té dun uitrol of té plat druk nie. En onthou – gebruik liefs regte botter as jy skons bak. Die geur wat dit gee, is die ekstra paar rand oor en oor werd!

Voorverhit die oond tot 200 °C en smeer ’n bakplaat met olie. Sif die meel, bakpoeier en sout twee keer saam. Vryf die botter met jou vingerpunte in. Klits die eier, melk en suurlemoensap of asyn saam.

Voeg bietjie vir bietjie by die droë bestanddele en sny in met ’n slaplemmes. Keer uit op ’n meelbestrooide oppervlak, druk liggies bymekaar en effens platter en druk kleinerige sirkels uit. Pak op ’n bakplaat en bak vir 10-15 minute tot gaar. Laat afkoel tot kamertemperatuur en bêre in ’n lugdigte houer.

Lewer sowat 8-10 skons. http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/basiese-skons.html

HERDERSPASTEI SONDER VLEIS

HERDERSPASTEI SONDER VLEIS

4 groot aartappels, gaar en geskil

2 handevol groenboontjies, gaar

1 blikkie lensies

1 ui (helfte gerasper vir die aartappels en die ander helfde fyngekap vir die lensies)

1 eiervrug, gekap

1 eetlepel Griekse joghurt

½ handvol fetakaas

2 teelepels olyfolie

1 teelepel Jalapeñosous (of Tabasco of enige ander brandrissiesous)

2 teelepels sojasous

¼ koppie tamatiepuree

2 lourierblare

1 knoffelhuisie, fyngekap

1 teelepel witpeper

1 teelepel sout

LAAG 1: Lensies en eiervrug

Verhit pot op medium hitte.

Voeg die eiervrug, gekapte ui, tamatiepuree, sojasous, witpeper, lourierblare en knoffel in pot.

Bring tot kookpunt and laat dit vir 5 min prut.

Voeg die gekookte lensies by en prut vir 10 min tot 'n dik souserige mengsel.

LAAG 2: Groenboontjies

Voeg die Jalapeñosous by die gekookte boontjies en druk dit 'n bietjie fyn met 'n vurk sodat jy nog stukke boontjies in die mengsel sien.

LAAG 3: Kapokaartappel

Druk die aartappels fyn (nie te fyn nie) en voeg joghurt by.

Voeg fetakaas, gerasperde ui en sout by.

Verhit oond tot 180'C.

Skep die lae in bogenoemde volgorde in 'n oondbak.

Strooi 'n bietjie fetakaas, olyfolie en 'n tikkie rooipepern bo-oor.

Bak vir 25 – 30 min tot 'n goudbruin boonste laag 
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/herderspastei-sonder-vleis.html

VARKFILLET MET KOMKOMMER

VARKFILLET MET KOMKOMMER
RSG

1 varkfillet, in blokkies gesny

1 ui, gekap

1 teelepel olie

1 blokkie hoenderekstrak

100ml kookwater

2 eetlepels sojasous

1 Engelse komkommer, in blokkies gesny

sout en peper na smaak

vars dille

3 eetlepels room, suurroom of natuurlike joghurt

Braai varkfillet en ui in olie.

Los hoenderekstrakblokkie op in 100ml kookwater.

Sodra fillet amper gaar is, voeg die res van die bestanddele, behalwe die room, by.

Laat dit prut vir 5 minute.

Voeg die room by, roer goed en bedien op rys.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/varkfillet-met-komkommer.html

MANGOBLATJANG

MANGOBLATJANG

3 mango’s (sowat 750 g), geskil en in klein blokkies gesny

1 Granny Smith appel, geskil, ontpit en in klein blokkies gesny

1 klein rooi ui, gekap

1 rooi of geel soetrissie, ontpit en in klein blokkies gesny

1 heel rooi brandrissie

30 ml (2 e) fyngerasperde vars gemmer

5 ml (1 t) gemaalde komyn

7,5 ml (½ e) komynsaad

1 kaneelstokkie

75 ml (5 e) suiker

40 ml (8 t) appelasyn

5 ml (1 t) geel mosterdsaadjies

1. Plaas al die bestanddele in ’n groot kastrol en meng goed deur. Bring oor matige hitte tot kookpunt en roer tot die suiker opgelos het. Verlaag hitte sodra die vrugte prut.

2. Prut vir 45 minute sonder ’n deksel sodat die mengsel verdik en die vrugte sag is, maar nie pap nie.

3. Vul intussen 2-3 glasflesse met kookwater. Bedek die deksels ook met kookwater, laat 5-10 minute staan en dreineer water. Skep die warm mengsel in die warm flesse en verseël dadelik. (Plaas die brandrissie en kaneelstokkie ook in die flesse, maar onthou dat die geure al sterker sal word.)

4. Laat afkoel en hou in ’n koel, donker plek. Laat die geure vir 2 dae ontwikkel voor dit gebruik word. Na dit oopgemaak is, moet dit in die yskas bly en sal 3-4 weke so hou.

5. Sit voor met camembert kaas, vars vrugte, neute en soutkoekies. Dit kan ook saam met kerrie, bobotie, geroosterde vis, hoender, vark of worsies voorgesit word. Dit is ook lekker as ’n sous op ’n toebroodjie of hamburger. Sit met vars koljanderblare voor.

Wenke

1. Gebruik ’n baie skerp groenteskiller om die mango’s te skil. Dit is baie maklik en daar is min van die vleis wat gemors sal word.

2. As mango’s nie heeltemal ryp is nie, prut vir nog 10-15 minute en voeg 15-30 ml ekstra suiker by.Heleen Meyer  http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/mangoblatjang.html

CHINESE MAKIETIE HOENDER

CHINESE MAKIETIE HOENDER
RSG

1 vars hoender, in stukke gesny

4 eetlepels sojasous

4 eetlepel suiker

3 eetlepel stroop of heuning

1 eetlepel olie

sout

kookwater

Speserye-rys

ui, opgekap

wortel, gerasper

rys

speserye van jou keuse

Plaas die hoender in 'n diep kastrol.

Meng die res van die bestandele en voeg by.

Bedek hoender met water.

Laat dit vinnig kook vir 30 minute met die deksel halfpad af.

Verlaag die hitte en laat dit vir 10 minute prut.

Speserye-rys:

Braai die ui en wortel.

Voeg die rou rys by met speserye van jou keuse en kook tot gaar.

Sit  voor met 'n groenslaai.

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/chinese-makietie-hoender.html

SPICY STICKY BAKED GLAZED CHICKEN DRUMSTICKS

Spicy Sticky Baked Glazed Chicken Drumsticks

Ingredients:

 8-10 chicken drumsticks

 Drizzle of Oil

Marinade:

 1/2 cup light Soy sauce

 2 garlic cloves, crushed

 Juice of 1 Orange + zest

For the glaze:

 4 Tbs. Honey

 4 Tbs. Asian Chili Sauce /such as sriracha, or gochujang...

4 Tbs. Chicken stock/Beef or vegetable as a sub.

Light soy sauce to taste

 2 Tbs. Lemon or Lime juice

A drizzle sesame oil and garnish with sesame seeds

Directions:

In a large Ziploc bag place the chicken drumsticks. You can remove the skin if desired.

Pour in the soy sauce and drop in the crushed and peeled garlic, you can mince it if you wish, for little kick and sweetness throw in the juice of 1 orange, and zest of 1 orange. Close the bag.

Massage the chicken drumsticks with all the marinade for a few seconds to coat everything. Put aside and let it marinate for at least 30 minutes.

Heat the oven to 200C. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.

In the meantime, prepare the glaze. Mix all the ingredients together in a small bowl until evenly combined, season it with soy sauce to taste.

Take the chicken out of the oven and pour the glaze over each drumstick. Turn down the heat to 190C. Return to the oven and bake for another 20 to 25 minutes, turning several times, until the chicken is tender, sticky and nicely glazed.

Serve it with your favourite side and enjoy.

(MyCookBook)  http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/spicy-sticky-baked-glazed-chicken.html

GEURIGE SUURLEMOEN VISVINGERS

Geurige suurlemoen-visvingers

Genoeg vir: 4
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute
• 100 g droë broodkrummels
• 40 ml gekapte vars pietersielie
• gerasperde skil van 2 suurlemoene
• 1 rissie, ontpit en gekap (opsioneel)
• 400 g visfilette, in dik repe gesny
• 1 groot eier, geklop olie vir vlakbraai
• geurige rys, groenslaai, suurlemoenwiggies en tartare-sous om voor te sit
1 Meng die krummels, pietersielie, suurlemoenskil en rissie. Doop die vis in die geklopte eier en dan in die krummelmengsel. Verhit ’n bietjie olie in ’n groot pan en braai die visrepe tot goudbruin en deurgaar.
2 Sit dit voor met geurige rys, groenslaai, suurlemoenwiggies en tartare-sous.
(Idees)  http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/geurige-suurlemoen-visvingers.html

HOW TO MAKE HARD BOILED EGGS

MRS H.S. BALL'S CHUTNEY

How to bake "Hard Boiled" perfect eggs in the Oven.
Place eggs in a muffin tin to prevent them from rolling around.
Cook for 25 minutes at 180 Celsius.
After 25 minutes, remove eggs from the oven and place in a bowl of ice water to stop the cooking process.(approx 10 mins)
This obviously uses a bit more electricity so is best for making for lots of people. 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/how-to-make-hard-boiled-eggs.html

HOMEMADE CAKE MIX

Homemade Cake Mix
7-1/2 cups sifted flour
1 Tbsp. salt
4-1/2 cups sugar
2 Tbsp. double acting baking powder
3/4 cup cold butter

Preparation:
In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend.
Cut the butter into small pieces and place in food processor bowl along with 2 cups of the flour mixture.
Cover and process until mixture is very fine.
Make sure that the butter is completely evenly distributed in the flour mixture.
If it isn't, your cakes will have uneven texture and each will turn out differently.

Return to bowl with remaining flour mixture and mix well using a wire whisk.
Divide the cake mix into three equal portions (about 4 cups each) by lightly scooping the mix into measuring cups and leveling off with the back of a knife.
Place each portion into a quart glass jar or heavy duty zip lock plastic bags.

Cover tightly and store in the refrigerator for up to a month, or in the freezer for up to 3 months. Each portion of cake mix will make two 8" cakes or one 13x9" cake.
Make sure you measure the flour correctly for this recipe. NEVER scoop flour using a measuring cup. 

SPOON the flour into the measuring cup FROM the bag. Also make sure that you follow the directions for using the mix, including beating times, to the letter. The gluten in the flour has to develop a bit to form the cake's structure. And the butter needs to be dissolved in the batter for the best texture.
To make one 9" layer from this recipe, combine 2-2/3 cups of the mix, 1-1/2 teaspoons vanilla, 1/3 cup oil, 2 eggs, and 2/3 cup milk. Use a 9" pan with sides that are at least 2" tall. Bake for 25-35 minutes or until the cake tests done with a toothpick. *About.com*Lekker Resepte vir die Jongergeslag  http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/homemade-cake-mix.html

BACON , SAUSAGE , CHEESE & EGG MUFFINS

BACON , SAUSAGE , CHEESE & EGG MUFFINS
1 cup cooked, chopped bacon
1 cup cooked crumbled breakfast sausage
1/2 cup bread crumbs
1 cup grated cheese of choice
1/2 small yellow onion (diced)
8 large eggs
2 Tbs milk
Pinch of salt and pepper
Directions
- Cook bacon and chop into small-medium bits. Set aside. Using the same skillet, cook crumbled breakfast sausage. Set aside.
- Dice onions and grease your 12 muffin tin pan with shortening.
- Whisk together eggs and milk, salt and pepper. Stir in bread crumbs, cheese, sausage, onion and bacon, leaving just a handful of bacon and cheese for the topping.
Fill the muffin tip cups evenly with the mixture. Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
- Bake 375 for 20 to 25 minutes, eggs should be completely cooked.
Bron: Uit my eie resepte bundle
Foto: Henriette Wessels  http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/bacon-sausage-cheese-egg-muffins.html

STUFFED MEATLOAF ROLL

STUFFED MEATLOAF ROLL [justapinch]
2kg lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls [use puff pastry of make dough with scone mix]

WHAT TO DO:
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally .Place meat mixture in center and spread out over dough Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Place seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. I also did it
with pizza dough too and that one had a thicker crust and
I also experimented with saran wrap instead of wax paper and that seemed to work pretty good DO NOT LEAVE THE PLASTIC WRAP ON OR THE WAX PAPER !!
Berie Vd Velden Smith http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/stuffed-meatloaf-roll.html

LEMOENKOEK

LEMOENKOEK: [Deur Huisgenoot Digitaal]

Genoeg vir 8-10 mense
Bereidingstyd: 15 minute
Baktyd: 45 minute

BENODIG:
125 g ongesoute botter
15 ml (3 e) lemoenskil
250 ml (1 k) strooisuiker
3 eiers
500 ml (2 k) bruismeel
125 ml (½ k) maas

LEMOENSTROOP:
sap van 3 lemoene
30 ml (2 e) heuning
4 kardamompeule, gekneus

SO MAAK JY:
1 Voorverhit die oond tot 180 °C. Smeer ’n 20 cm-koekpan en voer dit met bakpapier uit.
2 Klits die botter, lemoenskil en suiker sowat 2 minute saam tot die mengsel dik en romerig is.
3 Voeg die eiers een vir een by en klits goed ná elke byvoeging. Vou die meel en maas sagkens in tot net gemeng.
4 Giet die beslag in die voorbereide pan en bak 45 minute of tot goudkleurig en ’n steekpen skoon uitkom as dit in die middel ingesteek word. Haal uit die oond, prik gate oral oor die bokant en laat koel af.
5 Lemoenstroop Laat prut die bestanddele in ’n klein kastrol tot die heuning opgelos het. Laat effens afkoel en giet dan oor die koek. Sit voor. - Hope Malau    http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/lemoenkoek.html

Lowna Schutte

LOWNA SE LEMOENKOEK 

As jy nou lus is vir 'n lemoenkoek, hier die perfekte een. Geen lemoenkleursel of kleursel in hierdie koek nie en is maklik en heerlik!

BESTANDDELE

3 Lemoene

4 eiers

1 k suiker

1/2 k olie

Knippie sout

1 k koekmeel

VERSIERSEL

Verpulpte lemoen

sout

versiersuiker

Jy maak so:
Kook 3 lemoen, net so heel, skil en al in water tot sag, nie pap nie....
Verwerk lemoene in voedselverwerker tot "pulp" (haal pitte vooraf uit, indien nodig)
In aparte bak, klits 4 eiers en koppie suiker tot dubbel in volume en lig in kleur.
Voeg halwe koppie olie by en sout na smaak.
Voeg van die verpulpte lemoen by (hou bietjie vir die versiersel)
Voeg nou koppie meel by en roer goed deur.
Bak vir 40min by 180C of tot gaar.

Maak versiersel van die verpulpte lemoen, bietjie sout en versiersuiker en skep oor.

WENKE:

Ek het hierdie koek al gemaak sonder om lemoene te kook ook...jy kry 'n grower tekstuur. Jy kan ook chocolate chips byvoeg vir choc-lemoenkoek. Glo my dit is heerlik en jy sal nie weer jou lemoenkoek op ander manier verkies nie. Geniet!    http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/lemoenkoek.html

GLUTENVRYE WAFELS

GLUTENVRYE WAFELS MET ROOM EN HEUNING

Maak: 10

Bereidingstyd: 15 minute

Gaarmaaktyd: 30 minute

• 250 g (430 ml) glutenvrye meel

• 15 ml bakpoeier

• 15 ml suiker

• 350 ml melk

• 3 grooteiers, geskei

• 80 g (90 ml) gesmelte botter

• heuning of gouestroop om voor te sit

• dik room of vanieljeroomys om voorte sit

1  Meng die meel, bakpoeier, suiker en 5 ml sout saam in ’n grootbak. Maak ’n holte in die middel.

2  Meng die melk, eiergele en gesmelte botter goed saam.Gooi dit in die holte in die droë bestanddele en roer dit van die kan af in tot als goed gemeng is.

3  Klits die eierwitte tot dit stywe punte vorm en vou dit dan by die beslag in. Gooi ’n bietjie van die beslag in ’n warm wafelpan en braai dit tot goudkleurig en gaar. Drup heuning of stroop oor en sit voor met dik room of roomys.

(Idees) http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/glutenvrye-wafels.html

VARKVLEIS IN ROMERIGE MOSTERDSOUS

Varkvleis in ’n romerige mosterdsous

Dis vinnig, dis maklik en die meeste van die bestanddele het jy reeds in jou koskas.

Genoeg vir: 4
Bereidingstyd: 5 minute
Gaarmaaktyd: 15 minute

• 30 ml botter
• 1 ui, in die helfte en dan dun gesny
• 400 g varkvleis, in roerbraai-repiesgesny
• 30 ml mielieblom
• 250 ml melk
• 30 ml korrelmosterd
• 10 ml Engelsemosterd
• 5 ml varstiemie (of 2 ml gedroog)
• gaar pasta of gnocchi, om voor te sit
• groente, om voor te sit

1 Smelt die botter en soteer die ui. Voeg die varkvleisrepe by en braai dit bruin.
2 Meng die mielieblom met ’n bietjie melk om ’n pasta tevorm. Gooi die mosterd, tiemie en origemelk in die kastrol en verhit dit tot dit begin prut. Roer die mielieblompasta by en hou aan met roer tot die sous verdik. Gooi dit oor die gaar pasta of gnocchi en roer dit deur om dit te bedek. Sit dit voor saam met groente.
(Idees) http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/varkvleis-in-romerige-mosterdsous.html

SWEET EGGY BREAD

Sweet Eggy Bread recipe

Ingredients:

4 large eggs

30 ml castor sugar

pinch of salt

250 ml milk

butter

1 medium French baguette, cut into 2-cm thick slices (about 20 slices)

honey and ripe berries

or golden syrup and thin slices strong, mature cheese

or chocolate sauce and sliced bananas

Directions:

Whisk together the eggs, sugar, salt and milk and pour into a shallow bowl.

Melt a little butter in a large heavy-bottomed non-stick pan or skillet over medium heat.

Place 4 - 6 slices of bread into the egg mixture just long enough for the bread to soak up a little egg mixture. Turn the slices around to coat the other side.

Cook the slices on both sides in the butter until golden. Remove from pan and place on a platter which you keep in the warming drawer or a low oven until you have cooked all the bread. Repeat the process (including more butter) until you've cooked all the bread.

Serve with any topping or embellishment of your choice.

(MyCookBook)
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/sweet-eggy-bread.html

Biltong Flat Bread

Flour for dusting
500 ml Cake Flour
15 ml Robertsons Parsley
15 ml Robertsons Garlic Salt
10 g Packet Instant Yeast
250 ml Warm Water
100 g Sliced Biltong finely sliced

In a bowl mix together the flour, Robertsons Parsley, Robertsons Garlic Salt, yeast and warm water to form a soft dough
Knead by hand for about 15 minutes
Place the dough into a clean bowl and leave in a warm place to double in size
Once risen knock back and add the biltong
Divide the dough into 8 portions
Dust a surface lightly with flour, and using a rolling pin, roll each portion of dough into small, flat rounds about 15cm in diameter
Dust off excess flour and place on a hot braai for about 1 minute
Turn over and cook the other side *Robertsons.com*http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/biltong-flatbread.html

Mexican Cornbread

250 ml Flour
250 ml Polenta
15 ml Sugar
15 ml Baking Powder
5 ml Robertsons Crushed Chillies
15 ml Robertsons Barbecue Spice
3 Eggs lightly beaten
30 ml Plain Yoghurt
185 ml Milk
60 ml Margarine melted
185 ml Corn Kernels
1 Small Red Pepper chopped
6 Spring Onions chopped
Robertsons Paprika
Combine dry ingredients and spices. Make a well in the center.
Add the eggs, milk, yoghurt and margarine, mixing well. Lastly stir in corn, peppers and spring onions.
Pour the batter into a greased 30 x 20 cm baking tray. Sprinkle with paprika. Bake for 35 minutes at 180°C.
Cool slightly and then turn out onto a board.
Cut into squares*Robertsons.com*.http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/mexican-cornbread.html

SHISA NYAMA BOERWORS

Quick Shisa Nyama Boerewors

4 x 30 cm Long Pieces of Boerewors
125 ml Chutney
125 ml Tomato Sauce
15 ml Robertsons Steak & Chops Spice
15 ml Robertsons Crushed Chillies
6 Small Onions
Place the boerewors in a bowl.
Combine the chutney and tomato sauce, Steak and Chops Spice and Crushed Chilli.
Pour the sauce over the boerewors and marinade for about an hour.
Thread a long piece of wors through 6 kebab sticks without cutting it.
Thread another piece of wors in this manner and continue until all 4 pieces of boerewors are threaded on.
Place an onion on the end of each skewer.
Braai over hot coals or grill until done basting with the sauce often.
Cut between the kebab sticks to serve.
Serve with Phutu or Fresh bread. *Robertsons.com.*http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/shisa-nyama-boerwors.html

PICKLED FISH

PICKLED FISH
800 g Skinless Hake or Kingklip
15 ml Oil
Seasoned flour (flour with Robertsons Atlantic Sea salt and Robertsons White pepper)
6 Robertsons Bay Leaves
4 Onions sliced
375 ml Brown Vinegar
250 ml Water
185 ml Sugar
15 ml Robertsons Turmeric
45 ml Curry powder
45 ml Corn Flour
5 ml Salt
10 Robertsons Mixed Peppercorns
Cut Hake into large cubes.
Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper.
Cook onions for 10 minutes in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns until soft.
Mix the corn flour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
Layer the fish with onion sauce and cover.
Refrigerate for 1 - 2 days before serving to allow the flavours to develop.*Robertsons*
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/pickled-fish.html

  

FLIPPEN LEKKA PICKLED FISH
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/pickled-fish.html
2,5 kg filleted fish, preferably firm, white fish
Vegetable oil for shallow frying
750 ml white wine vinegar
250 ml water
250 ml sugar
20 ml Flippen Lekka Curry-Mix
10 ml black peppercorns
3 Large onions, finely sliced
Bay leaves
30 ml corn flour
125 ml water

Method
With the skin still on, cut the filleted fish into cubes or slices.
Heat the oil on high in a large frying pan and shallow fry the fish until cooked through but still succulent.
Drain on kitchen paper and remove the skin.
Combine the vinegar, water, sugar, Flippen LEkka Curry-Mix and peppercorns in a large saucepan and bring to the boil.
Add the onions and bay leaves, cover and simmer for 12 – 15 minutes. The onion should be soft but still a little crunchy.
Mix together the corn flour and water and stir into the boiling sauce. Stir gently until the sauce thickens slightly.
Layer the fish and onions in a large glass dish, pour over the sauce, cover, let it cool, and refrigerate. Can be eaten immediately but the flavour is more intense after a couple of days.* Flippen Lekka Spice*

****************************************************************************

Salwaa's Pickled Fish
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/pickled-fish.html

You can't go into December without your pickled fish in the fridge for that hot, lazy, no cooking days.

Ingredients:
1kg snoek or any firm fish cut into large slices
1 cup vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 teaspoon whole peppercorns
1 teaspoon salt
2 teaspoons ground coriander / koljana
1 teaspoon ground cumin / jeera
1/2 teaspoon turmeric /borrie
1/4 teaspoon dry ginger
1/4 teaspoon cayenne pepper
5 bay leaves

Method:
Salt the fish chunks, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered breadI © Cape Malay Cooking*08/12/2016

Durban Fish Cakes

800 g Hake Fillets
4 Potatoes peeled and boiled
15 ml Robertsons Spice For Fish
2 Eggs
125 ml Breadcrumbs
Flour for shaping
Oil for frying
SAUCE
1 Cup Mayonnaise
60 ml Sweet Chilli Sauce
5 ml Robertsons Turmeric
Cook the fish and then flake it, using a fork. Remove skin and any small bones. Mash the potatoes and add to the fish.
Add dhania, Fish Spice, breadcrumbs and eggs and blend together well.
Shape the mixture into cakes about 2cm thick.
Heat oil in a large frying pan. Fry the fish cakes over a medium heat for about 5minutes on each side, or until crisp and golden-brown.
For the sauce: Mix all the ingredients together. Serve with fish cakes. *Robertsons*http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/durban-fish-cakes.html

KAASTERT

Kaastert:

Kors:

375 ml (1½ k) koekmeel

10 ml (2 t) bakpoeier

180 ml (¾ k) melk

Knippie sout

80 ml (¹⁄³ k) olie

1 eier, geklits

Vulsel:

60 g botter

60 ml (¼ k) meel

1 liter (4 k) melk

60 g uie, gekap

7 eiers, geklits

knippiesout

600 g cheddarkaas, gerasper

Knippie gemaalde neutmuskaat

Metode:

Voorverhit die oond tot 190 °C. Smeer ’n dieptertbord van 30 cm.

Kors

Meng al die bestanddele goed. Voer die gesmeerde tertbord daarmee uit.

Vulsel Smelt die botter in ’n kastrolletjie en roer die meel by. Voeg die melk by terwyl jy oor ’n lae hitte aanhou roer tot die mengsel verdik het. Verwyder van die hitte en voeg die uie, eiers, sout, kaas en neutmuskaat by.

Skep die mengsel op die deegbasis en bak 35-40 minute tot ditgestol het.

Sit warm of koud voor.

huisgenoot
http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/kaastert.html

TRADITIONAL VETKOEK

Traditional Vetkoek recipe

What you will need:
7 cups flour
2 teaspoons salt
2 tablespoons sugar
1 packet yeast.
Lukewarm water
Oil for frying

How to prepare:

1. Start with preparing your famous mince filling and set it aside.
2. Start with the Vetkoek by mixing the sugar and yeast with some lukewarm water.
3. Sift the flour and salt and add in your yeast mixture and knead.
4. Keep adding water and knead until you have a dough.
5. Leave the dough in the bowl and cover with a cloth. Leave rise for 60 minutes.
6. Heat up your frying oil to about 200˚C and divide the dough into balls.
7. Flatten the “dough ball” until it’s about 3cm thick and place in the oil. You can add up to 3 pieces at a time.
8. Fry until golden brown and allow to cool a bit before filling it with your mince! 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/traditional-vetkoek.html 


VETKOEK.....VETKOEK....VETKOEK
Ek moet dit met julle deel. Daar was 'n tannie in ons gemeente wat die wonderlikste vetkoek gebak het, maar die geheim is ongelukkig saam met haar geaf toe.  Dit was so sag en glad nie taai nie.
So het ek vele kombinasies uitgetoets en vandag met hierdie een opgekom wat net so proe.
VETKOEK VIR 2 MENSE                                       

Lewer 6 vetkoeke
2 k koekmeel
1 tlp sout
1pakkie kitsgis
1 tlp bakpoeier
1 tlp asyn
50 ml kookolie
200 ml louwater

Knie goed en laat rys tot dubbel.  As jy 'n broodmasjien of Kenwood het gebruik dit om die deeg te knie. Anders sal jy maar moet GOED knie. 
Strooi die oppervlakte met maizena (mielieblom) en rol dan die deeg uit en druk uit met 'n glas. Bak dan in die warm olie. Olie moet nie te warm wees nie, anders is die vetkoek aan die buitekant gaar en nog rou binne.
As jy hierdie vetkoek hol wil he, dan gebruik jy 'n lepel en skep die warm olie op die vetkoek sodra jy dit in die olie gesit het. 
WENK


1. Indien jy die resep vermeerder MOENIE die suurdeeg verminder nie, ek dink dit is waar die geheim le.

1 pakkie suurdeeg is genoeg vir 1 kg koekmeel om te rys. So baie mense mag dalk dink die resep klink na baie suurdeeg. Maatr ek dink dit is waar die geheim le 2 koppies meel, met die koppie geskep in die houer, nie met 'n lepel vol geskep nie en 1 pakkie suurdeeg.

2. Dan gebruik mens 2 bottels van 750ml kookolie sodat die olievlak diep genoeg is.

3. Ons oumas het nie termometers gehad om die olie se temperatuur mee te meet nie. So wat het hulle gedoen?

Maak die olie warm en gebruik dan 'n klein toetsstukkie deeg om te kyk of die olie warm is.

As jy die stukkie deeg ingooi, moet dit amper onmiddelik na bo kom. As dit onder bly le, is die olie nog nie heeltemal warm genoeg nie. Gee nog 'n minuut of so en toets weer.

Die vetkoek moet ook nie dadelik bruin word nie, dan is die olie te warm.

(Foto geleen van ons blog maar dit lyk netso.) ‪‎sagte‬ vetkoek , #wenvetkoekhttp://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/traditional-vetkoek.html  

                                                    
                                                                   5/07/2014

BROWN SUGAR SHORTBREAD

Brown Sugar Shortbread

1 cup butter, softened

1/2 cup dark brown sugar

2 1/4 cups flour

Preheat oven to 140 degrees.

Cream butter and sugar in a large bowl. Gradually stir in flour and mix well.

Turn dough out onto lightly-floured surface and knead until smooth. Place dough on cookie sheet and pat into a rectangle about 1/3" thick measuring approximately 11 x 8 inches. Cut into 2-inch by 1-inch pieces. Prick each piece with fork.

Bake at 300 degrees for about 25 minutes, or until bottoms begin to get lightly brown. Cool on sheet 5 minutes, then remove to rack to cool completely.

(Rahila’s Goodies)

(Rachel Muhammad)

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/brown-sugar-shortbread.html

BULLY BEEF CANNELONI

Bully Beef (Corned Beef) Cannelloni

Ingredients:

1 Tin Bully Beef (Corned Beef)

10 Readymade Pancakes

1 to two Green peppers

2 Large onions

Sunflower Oil

Basic Pancake recipe:

1 cup flour

2 ml salt

2 extra-large eggs, beaten

150ml water

200ml milk

Method:

Mix all ingredients together, and then place it in the fridge for 15-20 minutes.

Pour a little oil in a pan. If you think the oil is hot, add a little bit of dough to test. If it is hot enough, it will begin to bake in the oil.

Add enough batter into the pan so that the bottom is completely covered, but try to keep the pancake as thin as possible.

When the pancake on the top does not look moist (after about 2-3 minutes) try the bottom of the pancake with an egg lifter.  If it does not want to come loose, leave it for a minute and then try again. Use an egg lifter to turn the pancake, it's the easiest.

Method:

Chop the onions and green pepper

Fry in a frying pan until onions are caramelised.  Open the Bully Beef tin, chop it in small pieces and add to the fried onions and mix well.

White Sauce :

Ingredients:

4 tablespoons butter

4 tablespoons flour

2 cup milk

salt

white or black pepper

1 Cup grated cheese

1 Teaspoon mustard

Parsley to sprinkle.

For a richer sauce you can add 2 tablespoons cream.

Method:

Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low eat, stirring constantly, until sauce begins to thicken. Season with salt, pepper cheese and mustard

METHOD for Cannelloni

Fill each pancake with Onion and Bully Beef mixture, roll and place in oven dish. Add the White sauce. Garnish with cheese and parsley.  Place in hot oven until golden brown and serve with your favourite salad.

(SAPromo)

http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/01/bully-beef-canneloni.html